Heat-sterilized container-packaged coffee beverage and production method thereof

Abstract

To provide a heat-sterilized container-packaged coffee beverage which is produced using a robusta coffee bean and has a lowered property of giving a prominent sense of a rubber-like after-aroma or a bitter aftertaste.SOLUTION: A heat-sterilized container-packaged coffee beverage is produced using a robusta coffee bean which is subjected to pulp and mucilage removal treatment before a coffee cherry is dried.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a heat-sterilized, packaged coffee beverage and a method for producing the same. [Background technology]

[0002] Coffee drinks are widely enjoyed as a luxury item. The types of coffee beans used in coffee drinks are roughly divided into Arabica and Robusta (Canephora), and it is known that coffee produced from these two types has different flavor characteristics. Arabica coffee is generally highly rated for its good taste, aroma, and quality, but Robusta coffee generally has a strong bitter taste, a unique aroma of burnt barley, and an unpleasant flavor like boiled Chinese medicine. Compared to Arabica coffee, Robusta coffee has unpleasant odors such as sulfur, earth, mold, smoke, phenol, and rubber, and is often rated lower than Arabica coffee. Therefore, although Robusta is a coffee bean that is relatively cheap and easily available, it has mostly been used as a bulking agent in blends mainly made of Arabica. Even when used as a bulking agent, there are restrictions on the amount of Robusta coffee that can be added to Arabica due to its unpleasant odor. Therefore, in order to expand the scope of its use, methods for improving its quality have been proposed, such as a method of adding sucralose or thaumatin to an extract of Robusta coffee beans (Patent Document 1).

[0003] Among coffee beverages, packaged coffee beverages are convenient in that they can be easily enjoyed, and many packaged coffee beverages that are industrially produced are on the market. Packaged coffee beverages require heat sterilization during production. When Robusta coffee is heat sterilized, there are problems in that rubbery retrogradation and bitter aftertaste become significantly noticeable.

[0004] However, the above literature does not mention the rubbery retrogradation aroma or bitter aftertaste that occurs when Robusta coffee is heat sterilized. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2013-208080 A Summary of the Invention

[0006] The present inventors have now found that in a heat-sterilized, packaged coffee beverage, the prominence of rubbery retrograde aroma or bitter aftertaste can be reduced by using Robusta coffee beans that have been treated to remove pulp and mucilage before drying the coffee cherries.The present invention is based on this finding.

[0007] Therefore, the present invention provides a heat-sterilized, packaged coffee beverage produced using Robusta coffee beans, which has a reduced tendency to have rubbery aftertaste or afterbitterness, and a method for producing the same.

[0008] The present invention includes the following inventions. (1) A heat-sterilized, packaged coffee beverage produced from Robusta coffee beans that have been treated to remove pulp and mucilage before the coffee cherries are dried. (2) The packaged coffee beverage according to (1), wherein the removal treatment is a water-washing treatment. (3) A packaged coffee beverage according to (1) or (2), in which the blending ratio of the Robusta coffee beans to the total amount of coffee beans used is 25% by mass or more. (4) A packaged coffee beverage according to (3), in which the blending ratio of the Robusta coffee beans in the total coffee beans used is 25% by mass or more, and the blending ratio of Robusta coffee beans that have been subjected to a removal process other than the removal process is 35% by mass or less. (5) A packaged coffee beverage according to any one of (1) to (4), wherein the blend ratio of the Robusta coffee beans to the total amount of coffee beans used is 100% by mass. (6) A packaged coffee beverage according to any one of (1) to (5), having a coffee solids concentration of 0.3% by mass or more. (7) A packaged coffee beverage according to any one of (1) to (6), which is black coffee. (8) A method for producing a packaged coffee beverage using Robusta coffee beans, comprising a step of subjecting coffee cherries to a process for removing pulp and mucilage before drying. (9) A method for reducing the noticeability of rubbery retrogradation or bitter aftertaste in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising, during the production process of the packaged coffee beverage, subjecting the Robusta coffee beans to a process for removing pulp and mucilage before drying of the coffee cherries. (10) A method for reducing the noticeable flattening of flavor and aroma in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising, in the process of producing the packaged coffee beverage, a step of subjecting the Robusta coffee beans to a process for removing pulp and mucilage before drying of coffee cherries.

[0009] According to the present invention, it is possible to reduce the prominence of rubbery retrogradation or bitter aftertaste in a heat-sterilized, packaged coffee beverage produced using Robusta coffee beans. Furthermore, the present invention is advantageous in reducing the prominence of flattened flavor and aroma in a heat-sterilized, packaged coffee beverage produced using Robusta coffee beans.

[0010] In this specification, unless otherwise specified, the term "coffee beverage" refers to a beverage manufactured using coffee ingredients as a raw material. Coffee beverages include beverages made from coffee ingredients as a raw material, as well as beverages sealed in containers with added sugars, dairy products, emulsified edible oils and fats, and other edible substances, as described in the "Fair Competition Code for the Labeling of Coffee Beverages, etc." enacted in 1977. According to the "Fair Competition Code for the Labeling of Drinking Milk," beverages containing 3.0% or more milk solids by weight are treated as "milk beverages," and such "milk beverages" are also included in the "coffee beverages" of the present invention. Decaffeinated coffee, which is coffee from which 90% or more of the caffeine has been removed, is also included in the coffee beverages of the present invention.

[0011] In this specification, "coffee components" refers to a liquid containing components derived from coffee beans, and examples of such liquid include coffee extracts, that is, liquids obtained by extracting roasted and ground coffee beans with water, warm water, hot water, etc. Other examples of coffee components include coffee extracts obtained by concentrating coffee extracts, and liquids obtained by drying coffee extracts and adjusting the amount of instant coffee, etc., with an appropriate amount of water, warm water, hot water, etc.

[0012] In this specification, "rubber-like retrogradation aroma" refers to a rubber-like mouth aroma felt from the back of the throat to the nose when coffee is held in the mouth, and "after-bitterness" refers to a bitterness that remains in the mouth after swallowing coffee. Reducing the prominence of rubber-like retrogradation aroma or after-bitterness means that the rubber-like retrogradation aroma or after-bitterness is less noticeable even after heat sterilization. Furthermore, "flattened flavor" means that, although there is a flavor modulation (ups and downs) from the top to the middle to the end before heat sterilization, the flavor modulation (ups and downs) disappears after heat sterilization and the flavor becomes monotonous; in other words, there is less change in the quality and intensity of the flavor from the top to the middle to the end after heat sterilization. Therefore, reducing the prominence of flat flavor means that the lack of flavor modulation is less noticeable even after heat sterilization.

[0013] Packaged coffee drinks The packaged coffee beverage of the present invention is a beverage produced using Robusta coffee beans from which the pulp and mucilage have been removed before the coffee cherries are dried, and which has been heat-sterilized.

[0014] The Robusta coffee beans used in the present invention are not particularly limited, as long as they have been subjected to a process of removing pulp and mucilage before the coffee cherries are dried.

[0015] Coffee beans (green beans) are imported after the pulp and other substances have been removed from harvested coffee cherries in tropical producing regions. The above-mentioned removal methods include natural drying processing (hereinafter also referred to as drying or natural) and water washing processing (hereinafter also referred to as washed), etc. In the drying method, harvested coffee cherries are dried in the sun, then shelled, the seed coat and pulp are removed, and the green beans are sieved. On the other hand, the water washing processing can be exemplified by a method in which the pulp and mucilage, which are mucilage-rich substances, are first removed by washing with water using a pulp removal machine and a mucilage removal machine, and then the coffee is dried and shelled in the form of parchment coffee. The removal by water washing using the above-mentioned machine is specifically performed by peeling and removing the pulp while washing with water using a pulp removal machine, and then removing the mucilage while washing with water using a mucilage removal machine. The pulp and mucilage removal processing before drying of coffee cherries according to the present invention (hereinafter also referred to as the removal processing of the present invention) is preferably a water washing processing. Here, the method of removing musilage in the water washing process includes, as mentioned above, a method of removing musilage mechanically as well as a method of removing musilage by fermentation, and the method is not important as long as the musilage is removed before drying.

[0016] In the packaged coffee beverage of the present invention, the blending ratio of Robusta coffee beans that have been subjected to the removal treatment of the present invention to the total coffee beans used to produce the packaged coffee beverage is not particularly limited, and can be appropriately determined by a person skilled in the art depending on the type of coffee beverage and the degree of the desired effect. For example, a person skilled in the art can actually prepare coffee beverage samples containing Robusta coffee beans that have been subjected to the removal treatment of the present invention at various blending ratios and confirm the desired effect for each sample, thereby finding the optimal amount of the coffee beans for producing the coffee beverage.

[0017] According to a preferred embodiment of the present invention, the blending ratio of Robusta coffee beans subjected to the removal treatment of the present invention to the total coffee beans used to produce the packaged coffee beverage of the present invention is, for example, 25% by mass or more, and more preferably 30% by mass or more. The upper limit of the blending ratio of Robusta coffee beans subjected to the removal treatment of the present invention to the total coffee beans used to produce the packaged coffee beverage of the present invention is not particularly limited, but 100% by mass is preferable because the higher the blending ratio of Robusta coffee beans, the stronger the effect. Here, coffee beans other than Robusta coffee beans subjected to the removal treatment of the present invention are not particularly limited, but include Arabica beans and Robusta coffee beans subjected to a removal treatment other than the removal treatment of the present invention (for example, a treatment to remove pulp and mucilage after drying coffee cherries, such as a drying treatment). According to another preferred embodiment of the present invention, when Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention (e.g., a drying process) are used as coffee beans other than Robusta coffee beans that have been subjected to the removal treatment of the present invention, the blending ratio of Robusta coffee beans that have been subjected to the removal treatment of the present invention to all coffee beans used to produce a packaged coffee beverage can be 25 mass% or more and the blending ratio of Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention can be 35 mass% or less, and more preferably, the blending ratio of Robusta coffee beans that have been subjected to the removal treatment of the present invention can be 30 mass% or more and the blending ratio of Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention can be 30 mass% or less. According to another preferred embodiment of the present invention, when Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention are used as coffee beans other than Robusta coffee beans that have been subjected to the removal treatment of the present invention, the blending ratio of Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention to Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention (i.e. Robusta coffee beans that have been subjected to the removal treatment of the present invention / Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment of the present invention) is, for example, 80% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass.

[0018] The "coffee solids" of the packaged coffee beverage of the present invention refers to soluble solids extracted from coffee beans. In the present invention, the coffee solids concentration (mass%) of the coffee beverage can be determined by the sugar refractometer reading (Brix) at 20°C. Specifically, the coffee solids concentration (mass%) of the coffee beverage is the Brix value (mass%) measured at 20°C using a sugar refractometer. As such a sugar refractometer, a commercially available sugar refractometer (e.g., RX-5000α, manufactured by Atago Co., Ltd.) can be used.

[0019] The coffee solids concentration of the packaged coffee beverage of the present invention is not particularly limited, but may be, for example, 0.3% by mass or more, preferably 0.4% by mass or more, and more preferably 0.5% by mass or more. The upper limit of the coffee solids concentration is not particularly limited, but from the viewpoint of the taste of the coffee beverage, it can be preferably 2.5% by mass or less, and more preferably 2.0% by mass or less.

[0020] In the packaged coffee beverage of the present invention, the pH of the coffee preparation before sterilization described below can be adjusted to, for example, 5 to 9, preferably 6 to 8. When the packaged coffee beverage of the present invention is, for example, black coffee or coffee with milk, the pH of the coffee preparation before sterilization can be within the range of 5 to 7.5. The pH of the beverage can be easily measured using a commercially available pH meter.

[0021] The coffee beverage in the packaged coffee beverage of the present invention may contain only coffee ingredients, or may further contain optional ingredients in addition to the above ingredients. Such optional ingredients include milk ingredients (e.g., milk), flavorings, emulsifiers, sweeteners (e.g., sugars such as sugar), dietary fiber, inorganic salts, preservatives, acidulants, antioxidants, thickening stabilizers, etc., and are preferably inorganic salts and milk ingredients, and more preferably inorganic salts. The concentration of the optional ingredients can be appropriately set depending on the type, purity, preference, etc., and for example, in the case of milk ingredients, the concentration is 1 to 30% by mass, and preferably 5 to 20% by mass, based on the coffee beverage.

[0022] According to a preferred embodiment of the present invention, the coffee beverage in the packaged coffee beverage is black coffee from the viewpoint of enjoying the effect of the present invention of reducing the noticeable rubbery retrogradation or after-bitterness. Such black coffee refers to coffee that does not substantially contain milk components. Here, the milk components refer to components added to impart a milk flavor or milky feel to the coffee beverage, and mainly refer to milk, milk, and dairy products. For example, raw milk, milk, special milk, partially skimmed milk, skim milk, processed milk, milk drinks, etc. can be mentioned, and dairy products can include cream, concentrated whey, concentrated milk, skim concentrated milk, unsweetened condensed milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, adjusted milk powder, whey mineral, etc. The above black coffee may be unsweetened black, sweetened black, slightly sweetened black, etc., regardless of whether or not it contains a sweetener, but more preferably unsweetened black.

[0023] According to another preferred embodiment of the invention, the black coffee may optionally contain inorganic salts and / or flavourings.

[0024] The method of heat sterilization of the bottled coffee beverage of the present invention is not particularly limited, and may be carried out in accordance with local regulations (Food Sanitation Act in Japan), for example. Specific examples include a retort sterilization method in which the preparation described below is filled into a container such as a can and then retorted, and a method in which the preparation is sterilized at high temperature for a short time and then filled into a container that has been sterilized under aseptic conditions (UHT sterilization method). The degree of heat sterilization may be appropriately selected as needed, but in the retort sterilization method, the conditions are usually 110 to 130°C for about 1 to 30 minutes, preferably 120 to 125°C for about 4 to 20 minutes. In addition, in the UHT sterilization method, the conditions are usually 120 to 150°C for about 1 to 120 seconds, preferably 130 to 145°C for about 30 to 120 seconds.

[0025] As described above, the coffee beverage of the present invention has the effect of reducing the noticeable rubbery retrogradation aroma or bitter aftertaste associated with coffee beverages using Robusta coffee beans produced through heat sterilization, and is therefore suitable for use as a packaged coffee beverage. The container used for the coffee beverage of the present invention may be appropriately selected according to the sterilization method and storage method, and may be a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with metal foil or plastic film, a bottle, or the like, as with general beverages. The volume of the coffee beverage of the present invention is not particularly limited, but is, for example, 100 mL to 1000 mL, and preferably 150 mL to 800 mL.

[0026] Manufacturing method of packaged coffee beverage The method for producing a packaged coffee beverage of the present invention uses Robusta coffee beans as the coffee beans and comprises a step of removing the pulp and mucilage from the coffee cherries before drying them.

[0027] According to one embodiment of the present invention, the packaged coffee beverage of the present invention can be produced according to a normal packaged coffee beverage production method, except that Robusta coffee beans that have been subjected to a process for removing pulp and mucilage before drying the coffee cherries are used as coffee beans. For example, for Robusta coffee beans, harvested coffee cherries are placed in a water tank to remove foreign matter, and then the pulp and mucilage are removed before drying to obtain parchment coffee (removal process). Next, the parchment coffee is dried and shelled to obtain green beans (drying and shelling process). The obtained green beans are roasted (roasting process). The roasted coffee beans are blended with other roasted coffee beans (for example, Robusta coffee beans or other types of coffee beans that have been subjected to a removal process other than a water-washing process) as desired. Thereafter, grinding and extraction are performed to obtain a coffee extract (hereinafter also referred to as an extraction process). The obtained extract is diluted to a desired coffee solids concentration, and optional components are mixed therein as desired to obtain a coffee blend (hereinafter also referred to as a blending process). The coffee preparation can be filled into cans and heat sterilized to produce a bottled coffee beverage.

[0028] In the method for producing a packaged coffee beverage of the present invention, the method for roasting coffee beans is not particularly limited, and the roasting method, roasting temperature, roasting environment, etc. can be appropriately set. Examples of the roasting method include direct fire, hot air, and semi-hot air. Examples of the roasting degree of the roasted coffee include light, cinnamon, medium, high, city, full city, French, and Italian. The roasting degree of the roasted coffee may be expressed using an L value, and those skilled in the art can appropriately select the L value of the beans. Examples of the L value include 10 to 30, and preferably 14 to 25. The L value can be measured, for example, by a color difference meter manufactured by Nippon Denshoku Industries Co., Ltd.

[0029] In the method for producing a packaged coffee beverage of the present invention, the roasted coffee beans are preferably ground before the coffee solids are extracted, from the viewpoint of improving the extraction efficiency of the coffee solids. The roasted coffee beans can be ground using a general grinding machine such as a roll mill. The degree of grinding is not particularly limited, and roasted coffee beans of various shapes such as coarsely ground, medium-coarsely ground, medium ground, medium-fine ground, and finely ground can be used.

[0030] In the extraction step in the method for producing a packaged coffee beverage of the present invention, the coffee extract is obtained by contacting roasted coffee beans with heated water to extract coffee solids. The extraction temperature is not particularly limited, but may be, for example, 80 to 100°C, and preferably 95 to 100°C. The extraction time is not particularly limited, but may be, for example, 1 to 60 minutes, and preferably 2 to 45 minutes. The pressure conditions during extraction are not particularly limited, but in particular, in order to efficiently extract aroma components present on the surface of the beans, it is preferable that the pressure during extraction is normal pressure. The water used for extraction is not particularly limited, but may be, for example, ion-exchanged water, natural water, etc. The amount of water used for extraction is not particularly limited, but may be, for example, 5 to 40 times the amount of ground beans, and preferably 8 to 20 times the amount. The extraction method may be a method generally used when brewing coffee, or a method used when extracting coffee solids from ground roasted coffee beans when producing instant coffee. Specifically, any of the drip, espresso, siphon, percolator, coffee press (French press) types, high pressure extraction, continuous high pressure extraction, etc. may be used.

[0031] In the blending step in the method for producing a packaged coffee beverage of the present invention, the coffee extract is diluted with water (e.g., room temperature water) to obtain the above-mentioned coffee solids concentration, and optional ingredients such as milk components and inorganic salts are blended as necessary to obtain a coffee blend.

[0032] The preparation obtained in the above preparation step can be heat sterilized as described above and then filled into a container. The heat sterilization can be performed before or after filling the preparation into a container.

[0033] Method for reducing the prominence of rubbery aftertaste or bitter aftertaste According to another aspect of the present invention, there is provided a method for reducing the noticeability of rubbery retrogradation or bitter aftertaste in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising a step of subjecting the Robusta coffee beans to a pulp and mucilage removal treatment before drying of coffee cherries during the production of the packaged coffee beverage.

[0034] Methods for reducing the noticeable flavor flattening According to yet another aspect of the present invention, there is provided a method for reducing the noticeability of flavor flattening in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising a step of subjecting the Robusta coffee beans to a pulp and mucilage removal process before drying of coffee cherries during the production of the packaged coffee beverage. EXAMPLES

[0035] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0036] Example 1: Preparation of canned coffee beverage samples Samples were prepared using Robusta (Vietnamese Robusta) coffee beans. First, Robusta green coffee beans (dried green beans, washed green beans) were produced by using harvested coffee cherries and going through the drying pretreatment process described in Table 1. [Table 1]

[0037] The obtained green Robusta coffee beans were roasted under conditions that resulted in an L value of 19. Green Arabica (Brazil) coffee beans were also roasted under the same conditions as above. They were then blended at the mixing ratios shown in Table 2. The blended beans were ground under the same conditions for each test plot, and each was extracted with approximately 15 times the amount of 98°C hot water to obtain an extract. The coffee solids concentration of the obtained extract was measured using a sugar refractometer (RX-5000α, manufactured by Atago Co., Ltd.). For test plots 1 to 3, the above extract was diluted with water at room temperature to obtain the coffee solids concentration shown in Table 2, and inorganic salts were added to adjust the pH to obtain a black coffee preparation. The pH of the obtained black coffee preparation was about 7. The black coffee preparation was filled into a SOT can (stay-on-tab can) and retort sterilized at 121°C for 5 minutes to obtain a canned black coffee beverage sample. In addition, in test group 4, the extract and milk were diluted with water at room temperature to obtain the coffee solids concentration shown in Table 2, and inorganic salts were added to adjust the pH to obtain a milk-added coffee preparation. The pH of the obtained milk-added coffee preparation was about 7. The milk-added coffee preparation was then filled into a SOT can and retort sterilized at 124°C for 20 minutes to obtain a canned milk-added coffee beverage sample.

[0038] Example 2: Sensory evaluation test of canned coffee beverage samples The canned coffee beverage sample obtained in Example 1 was subjected to a sensory evaluation by a panel of five trained members who are well versed in the aroma and flavor of coffee. The evaluation items for the sensory evaluation were Evaluation 1: "how little the flattening of the aroma is noticeable compared to the control sample" and Evaluation 2: "how little the rubbery retrograde aroma and bitter aftertaste are noticeable compared to the control sample." The specific evaluation criteria for each are shown below.

[0039] Evaluation 1: Regarding "how little the flattening of flavor is noticeable compared to the control sample," the sample was rated using the following 5-level evaluation criteria (in increments of 0.1 points). Very inconspicuous 5 points Hardly noticeable 4 points Somewhat inconspicuous 3 points Two points that stand out Very noticeable 1 point Here, "flattened flavor" is less noticeable means that the lack of flavor flatness is less noticeable even after heat sterilization.

[0040] Regarding evaluation 2, "Compared to the control sample, the rubbery aftertaste and bitter aftertaste are less noticeable," the evaluation was performed using the following 5-level evaluation criteria (in increments of 0.1 points). Very inconspicuous 5 points Hardly noticeable 4 points Somewhat inconspicuous 3 points Two points that stand out Very noticeable 1 point Here, the phrase "rubber-like retrogradation aroma" or "bitter aftertaste" being less noticeable means that the rubber-like retrogradation aroma or bitter aftertaste is less noticeable even after heat sterilization.

[0041] In both evaluations 1 and 2, the coffee beverage samples in each test group that were not subjected to retort sterilization before being filled into cans were used as control samples, i.e., the black coffee preparations and the milky coffee preparations in each test group. Here, in the case of evaluation 1, when the samples of each test group show almost no change compared to the control sample, it can be said that the flavor flattening is very inconspicuous, and so it is given a rating of "very inconspicuous" (5 points). On the other hand, "noticeable" (2 points) refers to the degree to which the change in the test group sample alone can be seen without comparison with the control sample. The evaluation criteria for evaluation 2 are the same as those for evaluation 1.

[0042] Table 2 below shows the blend ratio of Robusta coffee beans and Arabica (Brazil) coffee beans, coffee solids concentration, and milk blend ratio for each test group of canned coffee beverage samples, as well as the sensory evaluation results for Evaluations 1 and 2. The sensory evaluation scores are shown as the average value ± standard deviation. [Table 2]

[0043] From the results shown in Table 2, comparing Test Plot 1-1 (dry type) and Test Plot 1-2 (washed type), the sensory evaluation results for Test Plot 1-2 were better than those for Test Plot 1-1. In Test Plot 1-2, the rubbery retrogradation and bitter aftertaste were less noticeable compared to the control sample. Furthermore, in Test Plot 1-2, the flat flavor was also less noticeable compared to the control sample. Therefore, it can be seen that it is preferable to use Robusta that has been subjected to the water-washing process.

[0044] From the results shown in Table 2, comparing the blending ratio of Robusta beans that were subjected to the water-washing process in Test Plot 2-3 with the blending ratios of beans in Test Plots 2-1 and 2-2, the sensory evaluation results of Test Plot 2-3 were better than those of Test Plots 2-1 and 2-2. In Test Plot 2-3, the rubbery retrogradation aroma and bitter aftertaste were less noticeable compared to the control sample, and the flattening of the flavor was also less noticeable. Therefore, it can be seen that it is more preferable to blend the Robusta beans that were subjected to the water-washing process at 30% by mass or more.

[0045] From the results shown in Table 2, comparing test plot 3-1 (dry type) and test plot 3-2 (washed type) with a coffee solids concentration of 0.5% by mass, test plot 3-2 had better sensory evaluation results than test plot 3-1. In test plot 3-2, rubbery retrogradation and bitter aftertaste were less noticeable compared to the control sample, and flattening of aroma and flavor was also less noticeable. Therefore, it can be seen that when Robusta coffee beans, from which the pulp and mucilage have been removed before the coffee cherries are dried, are used as the coffee beans, a coffee solids concentration of 0.5% by mass is more preferable.

[0046] From the results shown in Table 2, comparing test plot 4-1 (dry type) and test plot 4-2 (wash type), which used canned coffee beverages containing milk as the coffee beverage, test plot 4-2 had better sensory evaluation results than test plot 4-1. Test plot 4-2 had less noticeable rubbery retrogradation and bitter aftertaste compared to the control sample, and the flattening of the flavor was also less noticeable. Therefore, it can be seen that the effect is observed even with coffee beverages containing milk.

Claims

1. This is a heat-sterilized, packaged coffee beverage produced using Robusta coffee beans from which the pulp and mucilage have been removed before the coffee cherries are dried.

2. 2. The packaged coffee beverage according to claim 1, wherein the removal process is a water-washing process.

3. 3. The packaged coffee beverage according to claim 1, wherein the blending ratio of the Robusta coffee beans to the total amount of the coffee beans used is 25% by mass or more.

4. 4. The packaged coffee beverage according to claim 3, wherein the blending ratio of the Robusta coffee beans in the total coffee beans used is 25% by mass or more, and the blending ratio of the Robusta coffee beans that have been subjected to a removal treatment other than the removal treatment is 35% by mass or less.

5. 3. The packaged coffee beverage according to claim 1, wherein the blending ratio of the Robusta coffee beans to the total amount of the coffee beans used is 100% by mass.

6. 3. The packaged coffee beverage according to claim 1, wherein the coffee solids concentration is 0.3% by mass or more.

7. 3. The packaged coffee beverage according to claim 1, which is black coffee.

8. A method for producing a packaged coffee beverage using Robusta coffee beans, comprising a step of subjecting coffee cherries to a process for removing pulp and mucilage before drying.

9. A method for reducing the prominence of rubbery retrogradation or bitter aftertaste in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising a step of subjecting the Robusta coffee beans to a pulp and mucilage removal treatment before drying of coffee cherries during the production process of the packaged coffee beverage.

10. A method for reducing the noticeable degree of flavor flattening in a heat-sterilized packaged coffee beverage produced using Robusta coffee beans, the method comprising a step of subjecting the Robusta coffee beans to a pulp and mucilage removal process before drying of coffee cherries during the production process of the packaged coffee beverage.

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