JP4891755B2 - Beverage production method, beverage, and beverage production apparatus - Google Patents

Description

  The present invention relates to a beverage production method, a beverage, and a beverage production apparatus that suppress the deterioration of flavor due to heat without removing components contained in the beverage solution.

Generally, from the viewpoint of food hygiene, a beverage is produced by mixing all raw materials and then sterilizing or sterilizing.
As the sterilization treatment, heat sterilization treatment by heating such as retort sterilization, UHT sterilization (ultra high temperature short time sterilization) is widely used. In addition, for example, in mineral water, a so-called non-heated filling method may be employed in which sterilization is performed using a filtration filter and then aseptic filling is performed.

However, beverages such as coffee, tea and fruit juice beverages have components specific to the beverage in the solution, and the aroma and taste components are altered and deteriorated by the heat sterilization treatment.
In addition, when sterilization using a filtration filter is performed, although the aroma and taste components do not change, molecules larger than the filter aperture are removed from the components present in the solution, resulting in richness. And a monotonous flavor that lacks a sense of body.

  For example, while a coffee component is filtered and sterilized non-heated using a filter, a method for producing a milk-containing coffee beverage in which a separately heat-sterilized milk component is mixed therewith has been proposed (for example, see Patent Document 1). According to this method, through the filter sterilization step, components having a size larger than the filter pore size contained in the coffee component, that is, important components contributing to richness and taste are removed, and the coffee itself Result in lack of flavor.

JP-A-10-304823

  Then, an object of this invention is to provide the drink which suppressed the deterioration of the flavor by heating, without removing the component contained in a drink solution in view of the above-mentioned problem.

  As described above, the present inventor has found that the heat sterilization method that is generally widely used is difficult to prevent aroma and taste components from being deteriorated and deteriorated during sterilization. The fungus method is an excellent technique that can prevent deterioration of ingredients due to heating, but also pays attention to removing important ingredients constituting the flavor of the beverage, and as a result of intensive studies, the present invention has been completed. .

Specifically, when the size of the particles contained in the coffee extract was analyzed with a laser diffraction particle size distribution measuring device, it showed a distribution having a peak at 1 to 10 μm, and according to observation under a microscope, There were also relatively large particles of about 20-50 μm.
Further, when the coffee extract was filtered using a filter and the change in the soluble solid content of the permeate was measured, the filter with a pore size of 0.5 μm showed a solid content of about 2% by weight, and a pore size of 0. In the 2 μm filter, the amount decreased by 10% by weight or more, and this revealed that the soluble solid content was greatly reduced.
The relatively large particles that are removed by these filtration processes are presumed to be polysaccharides, proteins, lipids, and complexes of these, and are important components that contribute to the richness, body feeling, and aftertaste of beverages. It is believed that there is.
Based on the above results and the discussion thereof, the present inventors filtered and sterilized the untreated liquid to obtain a filtered and sterilized permeation component and non-permeation component, and heated the non-permeation component. By adopting a beverage production method comprising the second step of sterilization and the third step of mixing the heat-sterilized non-permeable component and the permeated component, the flavor inherent to the beverage is not impaired. In addition, the present inventors have found that a beverage excellent in flavor that has both a richness and a body feeling can be produced.

The present invention includes (1) a first step of filtering and sterilizing an untreated liquid to obtain a filtered and sterilized permeation component and a non-permeation component, and a second step of heat sterilizing the non-permeation component, And a third step of mixing the heat-sterilized non-permeable component and the permeated component;
(2) The method for producing a beverage according to (1), wherein in the first step, the obtained permeation component is 10% by weight or more and 90% by weight or less of the untreated liquid;
(3) The method for producing a beverage according to (1), wherein the filtering sterilization is performed at 5 ° C or higher and 55 ° C or lower;
(4) The method for producing a beverage according to (1), wherein the second step is a step of heat sterilizing a mixed solution obtained by mixing an additive component with the non-permeating component;
(5) The method for producing a beverage according to (1), wherein, in the third step, when the heat-sterilized non-permeating component and the permeating component are mixed, an additional component sterilized by heat is further mixed. ;
(6) In the first step, the non-permeate component is refluxed and mixed with the untreated liquid to obtain a filter-sterilized permeate component and a non-permeate component circulated and collected in the untreated liquid tank. The method for producing a beverage according to (1) above;
(7) The untreated liquid includes at least one selected from coffee, green tea, barley tea, black tea, oolong tea, or herbal extracts, fruit juice, vegetable juice, and cocoa, (1) to (6) A method for producing a beverage according to any one of
(8) The method for producing a beverage according to any one of (1) to (7), wherein the filtering sterilization is performed using a filter having a pore size of 0.2 μm or less;
(9) A beverage produced by the method for producing a beverage according to any one of (1) to (8), further comprising an antioxidant;
(10) The antioxidant is ascorbic acid, erythorbic acid, water-soluble salts or esters thereof, tocopherol, rutin, bayberry extract, fresh coffee bean extract, grape seed extract, catechin, or tea extract. The beverage according to (9) above;
(11) A beverage production apparatus for use in the beverage production method according to any one of (1) to (8).

  ADVANTAGE OF THE INVENTION According to this invention, the drink excellent in flavor can be provided.

  Next, an embodiment of the present invention will be described. The following embodiment is an example for explaining the present invention, and is not intended to limit the present invention only to this embodiment. The present invention can be implemented in various forms without departing from the gist thereof.

The method for producing a beverage of the present invention includes a first step of filtering and sterilizing an untreated liquid to obtain a filtered and sterilized permeation component and a non-permeation component, and a second step of heat sterilizing the non-permeation component. And a third step of mixing the heat-sterilized non-permeable component and the permeable component.
According to the method for producing a beverage of the present invention, it is possible to obtain a beverage with minimal deterioration of flavor due to heat without removing components contained in the beverage solution.

The specific example of the manufacturing method of the drink of this invention is demonstrated referring FIG.
FIG. 1 is a diagram showing an example of a beverage production apparatus 10 according to the present invention. As shown in FIG. 1, a beverage production apparatus 10 includes a filtration sterilization apparatus 1 that receives an untreated liquid (liquid A) and separates it into a permeable component (liquid B) and a non-permeable component (liquid C). The tank 3 for collecting the permeate component (C liquid), the heat sterilizer 4 into which the non-permeate component (C liquid) flows, the D liquid sterilized by the heat sterilizer 4 and the permeate component (B liquid) are introduced. And an aseptic tank 2 to be used.

In the filtering sterilization apparatus 1, an untreated liquid to be filtered is allowed to flow at right angles to the membrane surface, and a dead-end filtration device for filtering the entire amount, and an untreated liquid to be filtered is flowed in one direction parallel to the membrane surface. And a cross-flow filtration device that circulates and reduces the adhesion of impurities to the membrane surface.
Although any method can be used in the present invention, the cross flow method is preferable from the viewpoint that relatively large particles contained in the beverage solution are difficult to adhere to the film.

As shown in FIG. 1, first, an untreated liquid (A liquid) is filtered by a filter provided in the filter sterilization apparatus 1, and the filtered sterilized permeated component that has passed through the filter is collected in the aseptic tank 2 as a B liquid. The non-permeating component that has not passed through the filter is collected in the tank 3 as C liquid.
Next, the C liquid is UHT sterilized, for example, by the heat sterilizer 4 to obtain a D liquid, collected in the aseptic tank 2, and the B liquid and D liquid are mixed in an aseptic environment and then filled into a container.
In the case of UHT sterilization, it is preferable to sterilize at 100 to 140 ° C.

By the above manufacturing method, the liquid exposed to heat is reduced while keeping without removing the initial components contained in the solution, and as a total, a beverage with reduced deterioration due to heat can be obtained.
The specific example shown in FIG. 1 is suitable for a method for producing a beverage containing heat-sensitive materials such as black coffee, tea-based beverage, fruit juice, vegetable juice, and other functional ingredients.

  In the manufacturing method, in the first step, the obtained permeation component is preferably 10% by weight or more and 90% by weight or less of the untreated liquid.

The filtering sterilization is preferably performed at 5 ° C or higher and 55 ° C or lower.
For example, the filtering sterilization may be performed in a non-heated state.
Among various components contained in the untreated liquid, for example, by filtering and sterilizing tea-based extracts, antioxidants, fragrances, pigments, oligosaccharides, other functional components that are sensitive to heat, etc. in an unheated state The damage of heat sterilization can be greatly reduced.

For example, the filtering sterilization may be performed in a heated state, and the heating condition in that case is preferably 40 ° C. or higher and 55 ° C. or lower.
Among the various components contained in the untreated liquid, for example, the coffee extract contains fats and oils, and by filtering and sterilizing them in a certain warming state, the heat sterilization damage is greatly reduced. be able to.

In the manufacturing method, the second step may be a step of heat sterilizing a mixed solution obtained by mixing an additive component with the non-permeable component.
Additive components such as milk components and emulsifiers may significantly reduce the efficiency of filter sterilization, and therefore, it is preferable to sterilize by heating after mixing with non-permeable components.
By doing in this way, the effect of filter sterilization can be acquired efficiently.

Different specific examples of the method for producing a beverage of the present invention will be described with reference to FIG.
As shown in FIG. 2, the present example is different from the case of FIG. 1 in that the beverage production apparatus 20 has means for adding an additive component to the tank 3. In this specific example, in the tank 3, the mixed liquid obtained by mixing the non-permeating component (liquid C) and the additive component is heat sterilized by the heat sterilizer 4 to obtain a liquid D ′, which is collected in the aseptic tank 2. , B liquid and D ′ are mixed in a sterile environment and then filled into a container.
The specific example shown in FIG. 2 is suitable for the production method of milk coffee and milk tea containing, for example, milk components and / or emulsifiers as additive components.
Moreover, it is suitable also for the manufacturing method of the drink which mix | blended fruit juice containing vegetable pulp, vegetable juice, matcha tea, cocoa powder, finely ground coffee bean powder, etc. as an additional component.

In the manufacturing method, in the third step, when the heat-sterilized non-permeation component and the permeation component are mixed, an additional component that is separately heat-sterilized may be mixed.
Additive components such as milk components and emulsifiers may significantly reduce the efficiency of sterilization by filtration. Therefore, it is preferable to blend them after separately heat sterilizing under different conditions.
By doing in this way, the effect of filter sterilization can be acquired efficiently.

Different specific examples of the beverage production method of the present invention will be described with reference to FIG.
As shown in FIG. 3, the specific example is different from the case of FIG. 2 in that the beverage manufacturing apparatus 30 heats and sterilizes the additive component separately from the non-permeable component (liquid C). In this specific example, liquid D, which is obtained by collecting the non-permeable component (liquid C) in the tank 3 and then heat-sterilized by the heat sterilizer 4, and liquid E, in which the additional components are separately heat-sterilized by the heat sterilizer 4, Together with the liquid, it is collected in the aseptic tank 2, mixed in an aseptic environment, and filled into a container.
The specific example shown in FIG. 3 is suitable for the production method of milk coffee and milk tea containing, for example, milk components and / or emulsifiers as additive components.
Moreover, it is suitable also for the manufacturing method of the drink which mix | blended fruit juice containing vegetable pulp, vegetable juice, matcha tea, cocoa powder, finely ground coffee bean powder, etc. as an additional component.

In the above production method, the first step is to reflux the non-permeate component and mix it with an untreated liquid, filter-sterilized permeate component, and a non-permeate component circulated and collected in the untreated liquid tank; May be obtained.
By circulating and recovering the non-permeate component in this way, a desired amount of soluble solid content in the untreated liquid can be recovered as the permeate component.

Different specific examples of the beverage production method of the present invention will be described with reference to FIG.
As shown in FIG. 4, in this specific example, the beverage manufacturing apparatus 40 includes a tank 6 that temporarily stores an untreated liquid (liquid A), does not include the tank 3, and is based on the filtering sterilization apparatus 1. 1 is different from the case of FIG. 1 in that a means for circulating the non-permeating component (liquid C) to the tank 6 is provided. In this specific example, the non-permeate component (liquid C) is refluxed and mixed with the liquid A, and the non-permeate component C ′ liquid is circulated and collected in the tank 6, which is heat sterilized by the heat sterilizer 4 and liquid F. And collected in the aseptic tank 2, and the B liquid and F liquid are mixed in an aseptic environment and then filled into a container.
By circulating the non-permeate component between the tank 6 and the filter sterilization apparatus 1, the soluble solid content in the liquid A is preferably 10 to 90% by weight, more preferably 50 to 80% by weight. to recover.

The untreated liquid preferably includes at least one selected from coffee, green tea, barley tea, black tea, oolong tea, or herbal extracts, fruit juice, vegetable juice, and cocoa.
The untreated liquid may further contain milk components, emulsifiers, flavors, and the like.

The filtration sterilization preferably uses a filter having a pore size of 0.5 μm or less, but it is more preferable to use a filter having a pore size of 0.2 μm or less in consideration of distributing the final beverage product at room temperature. .
However, when the pore size of the filter is too small, the processing time during manufacture and workability are greatly affected, and therefore it is particularly preferable to select a filter having a pore size of 0.2 μm.

It is preferable that all or some of the steps of the production method are performed under deoxygenation.
For example, after filling a coffee extractor and various tanks with deionized water, the interior of the coffee extractor and the tank is replaced with nitrogen by a method of discharging the deionized water inside while feeding nitrogen as an inert gas.
By doing in this way, since oxygen in a process can be removed as much as possible, the deterioration of flavor can also be suppressed, so that a beverage having an excellent taste and aroma inherent to the material can be obtained.

The beverage of the present invention is produced by the above production method.
Examples of beverages include coffee beverages, tea beverages, fruit juice beverages, herbal beverages, vegetable beverages, and cocoa beverages.

  The beverage of the present invention is a beverage produced by the above production method, and further contains an antioxidant.

The antioxidant is preferably ascorbic acid, erythorbic acid, their water-soluble salts or esters, tocopherol, rutin, bayberry extract, fresh coffee bean extract, grape seed extract, catechin, or tea extract. .
By adding such a suitable antioxidant, it is possible to maintain the excellent flavor realized by the above production method, and to enjoy the original rich flavor of the material over a longer period of time. .

  The beverage production apparatus of the present invention is used in the production method.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples. Those skilled in the art can implement various modifications as well as the following embodiments, and such modifications are also included in the scope of the claims.

[Example 1: Black coffee (filter sanitization treatment)]
After roasting and pulverizing the coffee beans, an appropriate amount of a sodium bicarbonate solution was mixed with 300 kg of a coffee extract (total coffee solid content of 15 kg) obtained by a conventional method to adjust the pH.
Next, the filter was circulated between the filtration device and the storage tank by a pump using a filter having a pore size of 0.2 μm by a cross flow method, and sterilized by filtration to obtain 240 kg of a permeation component and 60 kg of a non-permeation component. The permeation component was collected in a sterile tank, and the non-permeation component was collected in a sterile tank after UHT sterilization (131 ° C., 30 seconds) and mixed with the above-described permeation component.
Thereafter, the solution was filled with deionized water that had been sterilized to an appropriate concentration (1000 kg) and aseptically filled into a sealed container.

[Comparative Example 1: Black coffee (retort sterilization)]
After roasting and pulverizing the coffee beans, an appropriate amount of a sodium bicarbonate solution was mixed with 300 kg of a coffee extract (total coffee solid content of 15 kg) obtained by a conventional method to adjust the pH.
Next, the volume was adjusted with deionized water to an appropriate concentration (1000 kg), the container was filled, and retort sterilization (115 ° C., 20 minutes) was performed.

[Example 2; coffee with sugar milk (filter sanitization treatment)]
35 kg of sugar, 100 kg of milk and 1.5 kg of emulsifier are dissolved in deionized water and mixed, and then the mixture of milk and sugar obtained by emulsification using a homogenizer is UHT sterilized (139 ° C., 30 seconds), and is a sterile tank Recovered.
Further, after roasting and pulverizing the coffee beans, 270 kg (total coffee solid content 13.5 kg) of a coffee extract obtained by a conventional method was mixed with an appropriate amount of a sodium bicarbonate solution to adjust pH.
Next, it was sterilized by filtration using a filter having a pore size of 0.2 μm by a cross flow method to obtain 216 kg of a permeation component and 54 kg of a non-permeation component. The permeation component was collected in a sterile tank, and the non-permeation component was collected in a sterile tank after UHT sterilization (131 ° C., 30 seconds) and mixed with the above-described permeation component.
Thereafter, the solution was filled with deionized water that had been sterilized to an appropriate concentration (1000 kg) and aseptically filled into a sealed container.

[Comparative Example 2: Coffee with sugar milk (retort sterilization)]
After roasting and pulverizing the coffee beans, an appropriate amount of baking soda solution was mixed with 270 kg of coffee extract (total coffee solid content 13.5 kg) obtained by a conventional method to adjust pH.
To this, add a mixture of milk and sugar in which 35 kg of sugar, 100 kg of milk and 1.5 kg of emulsifier are dissolved in deionized water, and make a constant volume in deionized water to obtain an appropriate concentration (1000 kg). After emulsifying using, the container was filled and retort sterilization (123 ° C., 20 minutes) was performed.

〔Evaluation methods〕
Each sample of black coffee and sugar milk-containing coffee produced in Examples 1 and 2 and Comparative Examples 1 and 2 was filled into 190 g cans, and evaluated by 12 in-house panels drinking directly from the cans. The coffee aroma intensity and preference, coffee taste intensity and preference, acidity intensity and preference, coffee aftertaste preference, overall taste evaluation, and 8 items. Evaluation was carried out by 9-level evaluation (preference: bad 1 to good 9, strength: weak 1 to strong 9), and the average score of each score of 12 panelists was obtained.
Table 3 shows the black coffee evaluation results, and 4 shows the evaluation results of the sugar milk-containing coffee beverage.

〔Evaluation results〕
As shown in Tables 3 and 4, Examples 1 and 2 compared to Comparative Examples 1 and 2, the intensity and taste of coffee aroma, the taste of aftertaste, the taste of coffee, the taste of acidity, the overall evaluation, etc. It was excellent in many evaluation items and showed high palatability.
In Comparative Examples 1 and 2, the characteristics of the original fragrance of coffee were lost, the acidity increased and the aftertaste remained, and the palatability was lower than in Examples 1 and 2.

[Example 3; Black coffee (filter sanitization treatment, deoxygenation method)]
In Example 3, the process of Example 1 was performed under deoxygenation conditions as described below.
In other words, after filling the tank with deionized water in the coffee extractor and various tanks, the inside of the extractor and the tank was replaced with nitrogen by a method of discharging the deionized water inside while feeding nitrogen as an inert gas. . Moreover, the deionized water processed to the dissolved oxygen concentration of 50 ppb or less was used for extraction water and preparation water.
Thus, even when the manufacturing method in which oxygen during the process was removed as much as possible was adopted, coffee having an excellent flavor could be obtained as in the previous results.

  According to the production method of the present invention, not only coffee, but also various beverages, it suppresses changes in taste quality represented by deterioration and decrease in fragrance, increase in sourness, etc. caused by heat sterilization, and has good aroma and aftertaste. Beverage products can be manufactured.

It is a figure which shows an example of the manufacturing apparatus of a drink. It is a figure which shows the example from which the manufacturing apparatus of a drink differs. It is a figure which shows the example from which the manufacturing apparatus of a drink differs. It is a figure which shows the example from which the manufacturing apparatus of a drink differs.

Explanation of symbols

1 Filtration sterilizer, 2 Aseptic tank, 3, 6 tank, 4 Heat sterilizer

Claims (10)

The liquid from the tank for storing at least a green liquor by filtration sterilization, to obtain a transmission component and a non-transparent components already sterile filtering you mixed with the untreated liquid circulates recovered non-transparent components to the tank A first step;
A second step of heat sterilizing the liquid from the tank ;
A third step of mixing the heat-sterilized liquid and the permeating component;
A method for producing a beverage, comprising:   The said 1st process is a manufacturing method of the drink of Claim 1 whose said permeable component obtained is 10 to 90 weight% of the said untreated liquid.   The method for producing a beverage according to claim 1, wherein the filtering sterilization is performed at 5 ° C. or more and 55 ° C. or less.   The said 2nd process is a manufacturing method of the drink of Claim 1 which is a process of heat-sterilizing the liquid mixture which mixed the additive component with the said non-permeable component.   The method for producing a beverage according to claim 1, wherein, in the third step, when the heat-sterilized non-permeation component and the permeation component are mixed, an additional component sterilized by heat is further mixed. The untreated liquid according to any one of claims 1 to 5 , comprising at least one selected from coffee, green tea, barley tea, black tea, oolong tea, or herbal extracts, fruit juice, vegetable juice, and cocoa. A method for producing a beverage. The sterile filtration is pore size performed using the following filter 0.2 [mu] m, the manufacturing method of the beverage according to any one of claims 1-6. A beverage produced by the method for producing a beverage according to any one of claims 1 to 7 , further comprising an antioxidant. The antioxidant is ascorbic acid, erythorbic acid, a water-soluble salt or ester thereof, tocopherol, rutin, bayberry extract, fresh coffee bean extract, grape seed extract, catechin, or tea extract. 8. The beverage according to 8 . Beverage production device used in the method of manufacturing a beverage according to any one of claims 1-7.

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