JPH02222647A - Production of coffee beverage - Google Patents

Abstract

PURPOSE:To obtain the subject beverage preservable for a long period without impairing odor and taste and causing turbidity by extracting a pulverized substance of roasted coffee beans with hot water, adding a specific small amount of sodium bicarbonate to the resultant extract solution and carrying out thermal sterilization. CONSTITUTION:A pulverized substance of roasted coffee beans is extracted with hot water and 0.005-0.2%, preferably 0.005-0.05% sodium bicarbonate is then added to the resultant extract solution to carry out thermal sterilization. Thereby, the objective beverage is obtained.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a coffee beverage, and more specifically, the present invention relates to a method for producing a coffee beverage, which can be stored for a long period of time without impairing odor or taste, or producing cloudiness, and which can be stored in cans. Fill it into a container such as
This invention relates to a method for producing a black type coffee drink that can be easily provided as a beverage.

<Prior Art> Conventionally, liquid extracted from coffee beans is sealed and filled into containers such as cans, bottles, and PET bottles, and then subjected to a sterilization process and sold as a coffee beverage.

<Problem to be solved by the invention> In such conventional manufacturing methods, the heat sterilization process
The drawback was that it developed a strong sour taste and the unique flavor of coffee was lost. Furthermore, it has been found that when stored for a long period of time, the sourness becomes even stronger and the product becomes cloudy, reducing its value as a product.

<Means for Solving the Problems> As a result of intensive research to solve the above-mentioned problems, the present inventors succeeded in obtaining a coffee beverage that can be stored for a long period of time, and completed the present invention. Ta.

That is, in the present invention, ground coffee beans are extracted with hot water, and 0.005% of sodium bicarbonate is added to the resulting extract.
-0.2% by weight (hereinafter simply referred to as % means % by weight) is added and heat sterilized.

Now, the present invention will be described in detail below.

There is no limit to the coffee beans that can be used in the present invention, and examples include Asivica beans of Brazil, Colombia, Peru, Kilimanjaro, etc., and Robusta beans of Indonesia, Uganda, etc., and these beans can be used alone or in a blend of multiple types. be able to.

There are no particular restrictions on the grinding conditions or extraction conditions for roasted coffee beans. Sodium bicarbonate is added to the coffee extract obtained in this way from 0.005% to 0.2%, preferably o, o.
Add os% to 0.05%. That is, if the amount of sodium bicarbonate added is less than o, oos%, turbidity during long-term storage cannot be prevented;
．． If it is more than 2%, the coffee-like flavor will be impaired. Further, sweeteners such as sugar, liquid sugar or fructose, aspartame, and flavoring agents may also be added to the coffee extract.

Furthermore, other components may of course be added as necessary.

Next, the coffee extract thus obtained is heat sterilized.

For heat sterilization, a sterilization method used in normal food manufacturing processes may be used.

One example of a sterilization method is to use a retort sterilizer to sterilize Fo
The heat sterilization treatment may be performed for a value of 4 or more (Fo value is the heating time (minutes) required to kill a certain number of bacteria at 121°C), for example, 4 minutes or more at 121°C.

After cooling, the desired coffee beverage can be obtained by aseptically filling it into a sealed container such as a can, bottle, or PET container. Of course, add sodium bicarbonate to o, oos~0.2
%, then transferred to a container such as a can and subjected to the above-mentioned heat sterilization treatment. In any case, the coffee produced by the production method of the present invention has excellent characteristics as described below.

<Effects of the Invention> By using the production method of the present invention, the original coffee-like flavor can be maintained by preventing the sourness that develops during the heat sterilization process, and the sourness and turbidity that occur over time can be maintained. can be suppressed.

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

<Example 1> Colombian Asivica coffee beans were roasted to an L value of 24 (L value is a value measured by reflected light from a colorimeter and is indicated by the shade of color), and roasted to a Fuji Royal Coffee.
It was ground with a Mill R-440 model at a grinding scale of 4.

60 g of ground coffee beans were placed in a coffee filter (Kalita type), and 95°C hot water was poured to obtain extract No. 11.

The measured value of this extract using a saccharimeter was Bxl, 5. 0.02% by weight of sodium bicarbonate was mixed and dissolved in this extract, heated to 90°C, sealed in a 200cc can, sealed, and sterilized at 121°C for 4 minutes. After sterilization, the mixture was cooled to 20° C. to obtain a canned coffee beverage. After 3 months at room temperature, a comparative sensory evaluation was conducted on the coffee beverage obtained above and the coffee beverage obtained in the same manner without adding sodium bicarbonate by a panel of 30 experts. However, the amount without the addition of sodium bicarbonate was evaluated as having a strong sour taste (and turbidity), and preferred the amount with the addition of sodium bicarbonate.

Claims (1)

[Claims] Extract the ground material of roasted coffee beans with hot water, and add 0.005% to 0.2% of sodium bicarbonate to the resulting extract.
% and heat sterilization.