JPH0671416B2 - Coffee tea beverage, coffee tea soft drink, method for producing the same, and confectionery containing them - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee tea beverage, a coffee tea soft drink, and a method for producing the same, and more specifically, to use a coffee leaf which has not been conventionally used as a beverage material. TECHNICAL FIELD The present invention relates to a coffee tea beverage, a coffee tea refreshing beverage, and a method for producing the same, which have a combination of absent color and flavor.

[0002]

2. Description of the Related Art In general, tea is obtained by collecting young shoots of tea trees belonging to the Camellia family and used as beverages. There are various types of tea depending on the production method.
It is classified into three types: non-fermented tea such as green tea, semi-fermented tea such as Toryu tea, and fermented tea such as black tea.

Green tea and black tea have different colors and flavors depending on the presence or absence of fermentation. In green tea, oxidase is destroyed by a steaming treatment or the like to give a green color to the product, whereas in black tea, it is steamed. A specific flavor is produced by activating and fermenting oxidase without treatment.

Green tea is green, while black tea has a reddish color. Generally, the color of tea is derived from chlorophyll in fresh leaves, carotenoids, flavones, anthocyans, and tannins. In green tea, these components do not change much from those in fresh leaves, but in black tea, except for flavones, these change during the manufacturing process, and the residual rate is low. In addition to these, black tea contains tannin and an oxidation polymer of polyphenol, and these give a color unique to black tea.
It is said that compounds that mainly affect the color of black tea are compounds produced by the oxidative polymerization of tea catechins, and that the components include theaflavin compounds and thearuvidin.

The sweetness of tea depends on theanine (glutamic acid ethylamide), which accounts for about 10% of the water-soluble nitrogen of tea, sugars such as glucose, fructose and sucrose, and acids such as oxalic acid. The viscous taste of tea is dextrin and pectin. , Araban, and galactan, the bitterness of tea is attributed to caffeine as a seed, traces of theobromine and certain alkaloids. Further, although the astringency of tea depends on tannins, the tannins of tea are polyphenol substances and are composed of combinations of various catechins. In green tea, most of these remain, but in black tea, the astringency is reduced because it is oxidized by an enzyme, whereby the tea has a taste and color tone peculiar to black tea. Further, the aroma of tea is mainly due to a substance derived from fresh leaves, and it is known that there is a green grass odor component such as hexenol. In addition, tea is rich in vitamins. Of these, vitamin C is contained in a large amount in fresh leaves, but if left unattended, it is significantly reduced by autooxidation. On the other hand, it is known that green tea remains considerably.

Coffee generally refers to a beverage extracted from dried coffee beans obtained from a plant of the genus Cocoa of the family Rubiaceae, roasted and powdered. Coffee is produced in the tropics and has various types, but the classification is based on the characteristics of coffee beans. Coffee leaves are not used in food. Therefore, there is no coffee leaf processing method.

[0007]

Now, when coffee tea, which is a hot water extract, is extracted from fresh coffee leaves by the same treatment as ordinary green tea, even when the fresh coffee leaves in the state of unfermented green leaves are used, It was found that the extract had a color close to that of reddish black tea. When extracted under predetermined conditions, this extract had a good flavor, and since it was not fermented, it was in a state close to green tea in terms of composition, and could be sufficiently consumed, but depending on the extraction conditions. It was found that the flavor was slightly deteriorated and the green odor derived from the fresh leaves remained to a non-negligible level. It was also found that a coffee beverage having a reddish color range and a good flavor can be obtained by subjecting fresh coffee leaves to hot processing and hot water extraction in the same manner as so-called hojicha.

Further, by adding carbonic acid and various additives to this coffee tea, a coffee tea soft drink having a unique flavor was obtained. It was found that in the case of a soft drink, since the green odor derived from fresh leaves is considerably masked, the treatment conditions do not have to be as strict as in the case where no carbonate is added, and fermented coffee fresh leaves can also be used.

The present invention completed based on such knowledge provides a combination of unprecedented colors and flavors by newly utilizing coffee leaves that have not been used conventionally as a beverage material. It is an object of the present invention to provide a coffee tea beverage, a coffee tea soft drink, and a method for producing the same.

[0010]

According to the present invention, coffee tea that has not been fermented and is in the state of green leaves is steamed immediately after washing (enzyme inactivation) and, if necessary, dried in hot air to obtain chopped coffee tea. There is provided a coffee tea beverage characterized by containing an extract derived therefrom or an extract derived from a processed coffee tea obtained by further heating and processing the coffee tea.

Furthermore, according to the present invention, freshly fermented coffee leaves in the state of green leaves that have not been fermented are steamed (enzyme inactivated) immediately after washing, or fermented coffee leaves are steamed (enzyme inactivated), and if necessary, An extract derived from coffee tea shredded by hot air drying, or an extract derived from processed coffee tea obtained by further heating and processing the coffee tea,
Further, a coffee tea soft drink containing a carbonated beverage characterized by containing carbonic acid, sugar (sugar, isomerized sugar, starch syrup and other sugars), acidulant (citric acid, malic acid, lactic acid, etc.) and flavoring agent is provided. Provided.

Further, according to the present invention, green coffee leaves which are not fermented are washed immediately after washing (enzyme deactivation), dried with hot air if necessary, and chopped into coffee tea. There is provided a method for producing a coffee tea beverage, characterized in that a hot water extract is produced from a raw material of coffee tea, which is a fresh leaf of coffee, or a raw material of processed coffee tea obtained by further heating and processing the coffee tea.

In producing a coffee tea beverage, it is preferable that the steaming treatment of raw leaves is carried out in a steam state for 1 minute or more. 5 minutes or more, preferably 1 to remove blue odor
Do it for about 0 minutes. When coffee tea is further heat-processed in a later step, the steam treatment time may be relatively short.

In producing a coffee tea beverage, it is preferable to dry steamed leaves until the water content is about 8% or less, and more preferably about 5%.

Further, according to the present invention, freshly fermented coffee leaves in a green leaf state that have not been fermented are steamed (enzyme inactivated) immediately after washing, or fermented coffee leaves are steamed (enzyme inactivated), and if necessary. Hot-air dried and chopped into coffee tea, and a hot water extract is produced using as raw material the coffee tea that is the raw leaves of this processed coffee or the processed coffee tea obtained by further heating the coffee tea. , Coffee containing carbonated beverages characterized by adding carbonic acid, sugars (sugar, isomerized sugar, starch syrup and other sugars), acidulants (citric acid, malic acid, lactic acid, etc.) and flavors to this extract A method of making a tea soft drink is provided.

In producing a coffee tea soft drink, it is preferable that the steaming treatment of the raw leaves is carried out in a steam state for 1 minute or more. In order to remove the blue odor, it is performed for 5 minutes or more, preferably about 10 minutes. When coffee tea is further heat-processed in a later step, the steam treatment time may be relatively short.

In producing a coffee tea soft drink, it is preferable to dry the steamed raw leaves until the water content is about 8% or less, and more preferably about 5%.

However, in the case of producing a coffee tea soft drink, it is possible to obtain a product which can be sufficiently consumed even if the treatment conditions are milder than those in the case where no carbonic acid is added.

When the processed coffee tea is manufactured by heating the coffee tea, the same manufacturing conditions as those used when roasting green tea to manufacture roasted tea can be used. In this case, the color of coffee tea is slightly dark and the flavor is slightly changed, but it can be sufficiently used for drinking.

The coffee tea beverage and the coffee tea soft drink according to the present invention can be contained in a container such as a can, paper and PET.

The coffee tea beverage and the coffee tea soft drink according to the present invention can be provided as a concentrated liquid obtained by a concentration operation, and can also be provided as a powder by a suitable means such as freeze-drying.

Further, according to the present invention, there is provided a confectionery such as a frozen dessert or a confectionery containing the above-mentioned coffee tea beverage or coffee tea soft drink.

[0023]

The present invention is characterized in that a coffee leaf portion which has not been conventionally used is newly processed and used for drinking.

In the case of a coffee beverage without the addition of carbonic acid, fresh leaves in the state of green leaves that are not fermented are immediately steamed after washing to deactivate the enzyme, which is optionally dried with hot air to cut into coffee tea. And extract the extract from this coffee tea with hot water. It is also possible to extract the extract from the processed coffee tea in the so-called roasted green tea state obtained by further heating and processing this coffee tea.

As described above, green tea and black tea have completely different colors and flavors depending on the presence or absence of fermentation. Green tea is green but black tea has a reddish color, which is caused by the presence or absence of fermentation. Its flavor is also different.

According to the present invention, when the hot water extract, coffee tea, is extracted from the fresh coffee leaves by the same treatment as that of ordinary green tea, the extract is reddish even if the unleavened green leaves are used. It has a color close to that of black tea. When extracted under predetermined conditions, this extract has a good flavor, and since it is not fermented, the composition is in a state close to that of green tea and can be sufficiently used for drinking. Therefore, it can be considered as reddish green tea. By properly setting the extraction conditions, it is possible to obtain a coffee tea in which the flavor is not deteriorated and the green odor derived from the fresh leaves does not significantly remain. Further, even if so-called hojicha is further subjected to hot processing and hot water extraction from fresh coffee leaves, a coffee tea beverage having a reddish color range and a good flavor can be obtained.

On the other hand, when carbonic acid is added to make a coffee tea soft drink, the green odor derived from fresh leaves is considerably masked, and therefore the treatment conditions may not be as strict as when carbonic acid is not added. In the case of soft drinks, fermented coffee leaves can also be used. The coffee tea in this case also exhibits a reddish color. For beverages without the addition of carbonic acid, coffee tea using fermented coffee leaves is not very preferable from the viewpoint of flavor.

[0028]

EFFECTS OF THE INVENTION According to the present invention, a coffee tea beverage or coffee having a combination of unprecedented color and flavor can be obtained by newly utilizing a coffee leaf which has not been conventionally used as a beverage material. A tea soft drink and a method for producing the same are provided.

By producing coffee tea by the method of the present invention, it becomes possible to drink it as coffee tea like teas such as green tea, oolong tea and black tea. Further, it becomes possible to provide soft drinks as drinks in cans, papers and PET containers. By using the hot water extract of coffee tea as a raw material, it is possible to produce a new carbonated beverage or non-carbonated beverage by using various additives together.

[0030]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

Extraction Example 1 (Coffee Tea) After washing fresh coffee leaves (lobster seeds, collected in early August in Indonesia), the leaves were immediately steamed for about 3 minutes in the state of green leaves, and then 120 ° C. at 60 ° C. Hot air drying was performed for a minute.

Extraction Example 2 (fermented state) The same coffee raw leaves as in Extraction Example 1 were washed and then left for a few days in a non-dried state so that the green leaves were completely browned (fermented state), and then extracted. It was boiled and dried in the same manner as in 1.

Extraction Test Treatment Two kinds of processed coffee leaves were boiled with hot water (for example, 2 g of coffee tea was put in 1000 ml of water, boiled and held for 5 minutes) to obtain a hot coffee extract of coffee. This 2
The taste test of the hot coffee water extract of each kind was conducted by 9 inspectors. As a result, everyone selected the hot water extract of coffee tea treated in Extraction Example 1. The reason for choosing is that the hot-water extract of coffee tea of Extraction Example 1 has a slightly astringent black tea color,
The taste was slightly blue, but was evaluated to be good without any strange taste. On the other hand, the hot-water extract of coffee tea of Extraction Example 2 had a slightly pale candy color and had a bad taste due to the evaluation that it had a dead leaf-like aroma.

Further, instrumental analysis was performed using the hot water extract according to Extraction Example 1 and the hot water extract according to Extraction Example 2.

Table 1 shows the analysis results by the color difference meter. Table 2 shows the analysis results of caffeine and polyphenols.
The absorbance curve is shown in FIG. 1 (hot water extract of Extraction Example 1) and FIG. 2 (hot water extract of Extraction Example 2). The absorbance curve was measured with a 5-fold diluted solution.

[0036]

[Table 1]

[0037]

[Table 2]

From the analysis results, the hot water extract of Extraction Example 1 was
In the hot water extract of Extraction Example 2, a deep red color was detected in the color sawa and 48.9 p in the polyphenol.
pm and about twice as much was detected. No difference was found in the amount of caffeine.

Extraction Example 3 Since the hot water extract of coffee tea processed under the conditions of Extraction Example 1 has a slightly blue scent, the steaming time was examined for 3 minutes and 5 minutes.
Minutes, 8 minutes, and 10 minutes.

As a result of comparing the hot water extracts of coffee tea subjected to the steaming test treatment, it was judged that the green odor was considerably removed by the treatment for 5 minutes and that the treatment for 8 minutes was sufficient, but a stable quality was obtained. It was found that 10 minutes treatment was required to obtain.

Example 1 After the fresh coffee leaves were washed, they were immediately steamed for 10 minutes in the state of green leaves, and then dried with hot air at 60 ° C. for 120 minutes to obtain coffee tea.

This product had a beautiful green color and had a water content of 5% or less.

Example 2 4 g of the coffee tea of Example 1 was placed in a beaker and 1 liter of hot water was added.
Was added and boiled for 5 minutes, then the hot water extract was separated from the coffee tea, the extract was centrifuged (3000 rpm for about 10 minutes), filtered (toyo filter paper No. 1 used), and water was added. To 2 l to obtain a hot coffee tea extract.

The coffee tea hot water extract was heated to 85 ° C, filled into a can, and then the can lid was wound up to 121 ° C 4 in a retort.
It was sterilized for minutes to produce a canned coffee tea beverage.

The evaluation of the canned coffee tea beverage was well-received, because Sakizawa was similar to the hot water extract of black tea, and the flavor had no off-taste or off-flavor.

Example 3 The coffee tea of Example 1 was placed in a 10 g beaker, 400 ml of hot water was added, and the mixture was boiled for 5 minutes. The same treatment as in Example 2 was performed to obtain 400 ml of hot coffee tea extract. It was

Using this coffee tea hot water extract, Table 3
A syrup was prepared according to the formulation shown in.

[0048]

[Table 3]

This syrup is a coffee tea hot water extract 8
100 g of sugar and 0.8 g of citric acid per 0.0 ml
And add 1.0 ml of fragrance, add more water and 250 m
It is assumed to be l. In addition, when 100 g of sugar is dissolved in water, it becomes about 60 ml.

Carbonated water was mixed with syrup at a ratio of 3 carbonated water, filled in a can, and sterilized at 70 ° C. for 15 minutes to produce a carbonated beverage. Beverages of various types (cola type, herb type, lemon lime type, etc.) can be produced by selecting a flavor.

Example 4 When the hot water extract of coffee tea is used as a soft drink, coffee tea is fermented from raw leaves and steamed to extract Example 2
It is also possible to use the above manufacturing method. Using this fermented raw leaf, a soft drink was produced in the same manner as in the above-mentioned example.

In the case of soft drinks, fresh leaves fermented can also be used because the influence of sugars, acidulants, flavors, etc. as raw materials is large, and colorants are often added to color baths. Is.

Example 5 Coffee tea according to the present invention was heat-processed in the same manner as in roasted tea production. The coffee tea thus produced had a different flavor from the one described above, but could be satisfactorily used as a drink in the category of coffee tea.

Application to Confectionery 100 g of the coffee tea of the above-mentioned example was placed in a stainless steel container, 5000 ml of hot water was added, and the mixture was boiled for 5 minutes. The same treatment as in Example 2 was performed to obtain 5000 m of coffee tea extract.
1 was obtained (Brix was 0.1-0.2).

This extract was concentrated to 100 ml in a vacuum concentrator to prepare coffee tea extract, which was applied as a raw material for various sweets shown below.

Example 6 (Application to ice cream) Raw materials were blended according to the formulation shown in Table 4.

[0057]

[Table 4]

An ice cream was prepared according to a usual production method with this composition (heat-melted, sterilized, cooled, and then filled in a container with an overrun of about 80% in an ice cream freezer, and frozen and solidified to prepare an ice cream. ).

The present invention can also be applied to frozen desserts other than ice cream (lacto ice, sherbet, ice milk, etc.).

Example 7 (Application to caramel) Raw materials were blended according to the formulation shown in Table 5.

[0061]

[Table 5]

With this composition, a caramel was prepared according to a usual method. It can be applied to various candy of the same type as caramel (drops, nougat, tablets, etc.).

Different from frozen desserts such as ice cream and candy, when applied to chocolate and chewing gum which do not like water, coffee tea extract is mixed with an equal amount of an excipient such as lactose and dried (spray dry, etc.). It is suitable to carry out the above to prepare and apply powdered coffee tea extract.

When the coffee tea hot water extract is used for various confectioneries, a concentration step and a drying step are required. Therefore, in the case of using coffee tea as a raw material for various confectioneries, as for the production of coffee tea, a manufacturing method in which the steam-treated raw leaves are dried until the water content is about 8% or less (the state in which the coffee leaves are fermented) It can be applied. Furthermore, it has been found that coffee leaves can be used without being steamed and simply dried.

[Brief description of drawings]

FIG. 1 is an absorbance curve measured with a 5-fold dilution of the hot water extract of Extraction Example 1.

FIG. 2 is an absorbance curve measured with a 5-fold dilution of the hot water extract of Extraction Example 2.

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Claims (9)

[Claims] 1. An extract derived from coffee tea shredded by steaming (enzyme inactivation) immediately after washing green coffee leaves that are not fermented and washed as needed, or the coffee tea described above. A coffee tea beverage, which further comprises an extract derived from processed coffee tea that has been heat-processed. 2. Raw coffee leaves that are not fermented are steamed (enzyme inactivated) immediately after washing, or fermented coffee leaves are steamed (enzyme inactivated) and, if necessary, dried with hot air. An extract derived from shredded coffee tea,
Alternatively, it contains an extract derived from processed coffee tea obtained by further heating and processing the coffee tea, and further contains carbonic acid and sugars (sugar,
Isomerized sugar, starch syrup and other sugars), acidulant (citric acid,
A coffee tea soft drink containing a carbonated drink characterized by containing malic acid, lactic acid, etc.) and a flavor. 3. Green coffee leaves that are not fermented are steamed (enzyme inactivated) immediately after washing, dried with hot air if necessary, and chopped into coffee tea. A method for producing a coffee tea beverage, which comprises producing a hot water extract using a certain coffee tea as a raw material or a processed coffee tea obtained by further heating and processing the coffee tea as a raw material. 4. The method for producing a coffee tea beverage according to claim 3, wherein the steaming treatment of fresh leaves is carried out in a steam state for 1 minute or more. 5. The method for producing a coffee tea beverage according to claim 3, wherein the steam-treated raw leaves are dried until the water content becomes about 8% or less. 6. The green coffee leaves that are not fermented are steamed (enzyme inactivated) immediately after washing, or the fermented coffee green leaves are steamed (enzyme inactivated) and dried with hot air as necessary, Shred into coffee tea, and use the coffee tea that is the raw leaves of this processed coffee as a raw material,
Alternatively, a hot water extract is produced from the processed coffee tea obtained by further heating the coffee tea as a raw material, and the extract contains carbonic acid, sugars (sugar, isomerized sugar, starch syrup and other sugars), acidulant (citric acid, Malic acid, lactic acid, etc.) and flavors, etc. are added, and a method for producing a coffee tea soft drink containing a carbonated drink. 7. The method for producing a coffee tea soft drink according to claim 6, wherein the steaming treatment of fresh leaves is carried out for 1 minute or more in a steam state. 8. The method for producing a coffee tea soft drink according to claim 6, wherein the steam-treated raw leaves are dried until the water content becomes about 8% or less. 9. The coffee tea beverage according to claim 1, the coffee tea beverage produced by the production method according to any one of claims 3 to 5, the coffee tea refreshing beverage according to claim 2, or any one of claims 6 to 8. Confectioneries such as frozen desserts and confections containing the coffee tea soft drink produced by the production method described in 1.