Water and methods for producing water

Abstract

We provide water that can be used to brew delicious coffee, water that can be used to brew delicious tea, and water that can be used to manufacture delicious coffee and tea beverages. [Solution] Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which is melted pure ice. Alternatively, water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which may be freeze-thawed mineral water in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm.

Description

Technical Field

[0001] The present invention relates to water and a method for producing water.

Background Art

[0002] The changes in the extraction amount and taste when coffee is extracted with highly purified water have been reported in several documents in the past. For example, it is introduced on the homepage of Sigma-Aldrich that when coffee is extracted with ultrapure water, the total extraction amount changes significantly (Non-Patent Document 1). Also, it has been reported that the amount of foam in espresso coffee extracted with ultrapure water decreases (Non-Patent Document 2). Further, it has been reported that when coffee is extracted with distilled water, the sourness increases, and in an experiment where coffee was extracted by mixing salts in distilled water, it was reported that the coffee extracted with distilled water containing 750 ppm of NaCl had a slightly increased salty taste, but no significant difference was observed compared to those with CaCl2 or MgCl2 added (Non-Patent Document 3).

[0003] However, it is not known that delicious coffee can be obtained by brewing coffee using the melted water of pure ice. Also, it is not known that delicious tea can be obtained by brewing tea using the melted water of pure ice. Further, it is not known that delicious coffee beverages or tea beverages can be produced by using the melted water of pure ice as the raw material water for coffee beverages or tea beverages.

[0004] The inventors of the present invention have intensively made efforts and found that delicious coffee can be obtained by brewing coffee using the melted water of pure ice, delicious tea can be obtained by brewing tea using the melted water of pure ice, and delicious coffee beverages or tea beverages can be produced by using the melted water of pure ice as the raw material water for coffee beverages or tea beverages, and thus have completed the present invention.

Prior Art Documents

Non-Patent Documents

[0005]

Non-Patent Document 1

[0006] The present invention aims to provide water that can be used to brew delicious coffee, water that can be used to brew delicious tea, water that can be used to manufacture delicious coffee and tea beverages, and a method for producing such water. [Means for solving the problem]

[0007] [1] The water of the present invention is water used for brewing coffee or tea or as raw material water for coffee beverages or tea beverages, and is melted pure ice water.

[0008] [2] The water of the present invention is freeze-thawed mineral water used for brewing coffee or tea or as raw material water for coffee beverages or tea beverages, in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm.

[0009] [3] The water of the present invention is melted pure ice made from mineral water used for brewing coffee or tea or as raw material water for coffee beverages or tea beverages, in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm.

[0010] [4] The water of the present invention is purified water used for brewing coffee or tea or as raw material water for coffee beverages or tea beverages, having a sodium concentration of 0.1 ppm or less and an electrical conductivity in the range of 0.1 μS / cm to 10 μS / cm.

[0011] [5] The water of the present invention is purified water used for brewing coffee or tea or as raw material water for coffee or tea beverages, wherein the sum of the calcium and magnesium concentrations is 1 ppm or less, the sodium concentration is 0.1 ppm or less, and the electrical conductivity is in the range of 0.1 μS / cm to 10 μS / cm.

[0012] [6] The present invention relates to a method for producing water, comprising the steps of: putting raw water into a metal container; immersing the metal container in a brine tank containing brine at -1°C to -20°C while blowing air into the raw water to obtain pure ice; ending the ice-making step while the unfrozen raw water and pure ice coexist in the metal container, and removing the unfrozen raw water from the metal container; and melting the pure ice.

[0013] [7] The present invention relates to a method for producing water, which is used to produce water for brewing coffee or tea or as raw water for a coffee beverage or tea beverage, and comprises the steps of: putting raw water into a metal container; immersing the metal container in a brine tank containing an aqueous calcium chloride solution adjusted to a Baume degree of 3 to 30 at -1°C to -20°C for 6 hours or more while blowing air at a pressure of 10 to 40 kPa into the raw water to obtain pure ice; ending the ice-making step while the unfrozen raw water and pure ice are coexisting in the metal container and removing the unfrozen raw water from the metal container; crushing the pure ice; and melting the crushed pure ice, wherein the raw water is well water, tap water or mineral water. [Effects of the Invention]

[0014] When coffee is brewed using the water of the present invention, delicious coffee can be obtained. Also, when tea is brewed using the water of the present invention, delicious tea can be obtained. Furthermore, when coffee beverages or tea beverages are manufactured using the water of the present invention as the raw water, delicious coffee beverages or tea beverages can be manufactured. Moreover, according to the water manufacturing method of the present invention, water that can be used to brew delicious coffee or tea, or raw water for delicious coffee beverages or tea beverages can be manufactured. [Brief explanation of the drawing]

[0015] [Figure 1] This is a process flow chart showing the water production process. [Figure 2] This is a schematic diagram of a manufacturing apparatus suitable for producing pure ice. [Figure 3] This figure shows the results of the sensory evaluation for Example 1 and Comparative Examples 1-5. [Figure 4] This figure shows the analysis results obtained using the taste recognition device for Example 1 and Comparative Examples 1-3. [Figure 5] This figure shows the results of the cation analysis for Example 1 and Comparative Examples 1-3. [Figure 6] This figure shows the analysis results obtained using the taste recognition device for Example 1 and Comparative Examples 6-9. [Figure 7]It is a diagram showing the results of the sensory tests of Example 1 and Comparative Example 6. [Figure 8] It is a diagram showing the results of the sensory tests of Example 2 and Comparative Example 10.

Mode for Carrying Out the Invention

[0016] Hereinafter, a mode for carrying out the invention (hereinafter referred to as "embodiment") will be described. The embodiments described below show preferred modes for carrying out the invention, and the present invention is not limited to the embodiments described below. Also, when the description overlaps in each embodiment, the description may be omitted

[0017] 1. Embodiment 1 Embodiment 1 relates to water used for brewing coffee or tea or raw material water for coffee beverages or tea beverages, which is melt water of pure ice.

[0018] In this specification, "pure ice" refers to ice produced by cooling raw water (hereinafter referred to as "raw water") to -1°C to -20°C while blowing air sent through a metal pipe inserted into the raw water, and producing ice at an ice production rate of 10 mm / hr or less.

[0019] As an example of "pure ice", ice produced at an ice factory or the like can be exemplified. The raw water is put into a metal container called an ice can, the ice can is immersed in a brine tank at about -10°C, and while blowing air, the raw water is frozen over 48 hours or more. The ice production rate is 2 - 3 mm / hr. Thus, the ice frozen over time is composed of high-purity crystals in which impurities including air dissolved in the raw water are expelled from the ice crystals during the ice production process and hardly contain impurities. That is, the amount of impurities contained in pure ice is significantly less than the amount of impurities contained in the raw water as a raw material. [[ID=​​Figure 1 is a process flow chart showing the manufacturing process for pure ice meltwater according to Embodiment 1. The method for manufacturing pure ice meltwater according to Embodiment 1 will be described below with reference to Figure 1.

[0021] (The process of preparing raw water) First, prepare the raw water. There are no restrictions on the type of water that can be used as raw water; various types of water can be used, such as tap water, well water, river water, seawater, mineral water, deionized water, pure water, and ultrapure water. Among these, tap water, well water, and mineral water are preferred because, when coffee or tea is brewed using the melted water from pure ice made with these raw waters, delicious coffee or tea can be obtained, and when the melted water from pure ice made with these raw waters is used as the raw water for coffee or tea beverages, delicious coffee or tea beverages can be produced. Furthermore, tap water, well water, and mineral water are relatively easy and inexpensive to obtain.

[0022] (filtration process) The raw water is filtered to remove impurities. Filtration step 11 is a process that removes impurities from the raw water by filtration using methods such as activated carbon filtration, ion exchange membrane filtration, or reverse osmosis membrane filtration. While filtration step 11 is not mandatory, it is preferable to perform filtration before proceeding to the next ice-making step 12 when tap water is used as the raw water. Tap water contains calcium hypochlorite, also known as chlorine. It is known that chloride ions derived from calcium hypochlorite can impair the aroma and taste of beverages such as coffee and tea. Therefore, it is preferable to perform filtration step 11 to remove as many chloride ions as possible from the tap water.

[0023] (Ice-making process) In the ice-making process 12, filtered raw water is used to make ice. Figure 2 is a schematic cross-sectional view of the ice-making apparatus used in the ice-making process 12. In the ice-making process 12, filtered raw water 24 is filled into a metal container, for example, a JIS standard ice can 21 (height 1050 mm x width 560 mm x depth 260 mm). The amount of raw water 24 to be filled is, for example, 146 L. Note that the material and size of the container used for ice making and the amount of raw water 24 to be filled are examples and are not limited to those described above, as long as ice can be made at a rate of about 10 mm / hr when the ice can 21 is immersed in a brine tank 23 at -1°C to -20°C.

[0024] The ice can 21 filled with raw water 24 is immersed in a brine tank 23 filled with brine 27. A suitable example of brine 27 is water mixed with calcium chloride and adjusted to a Baumé degree of 3 to 30. By using such brine 27, the temperature of the brine tank 23 can be adjusted to a desired temperature in the range of -1°C to -20°C, and ice can be made at a preferred ice-making speed of 10 mm / hr or less.

[0025] The raw water 24 is frozen by immersing an ice can 21 filled with raw water 24 in a brine tank 23 at -1°C to -20°C for more than 6 hours. Freezing begins from the sides and bottom of the ice can 21 and progresses toward the center of the ice can 21 at a speed of 10 mm / hr or less. By making ice over such a long period of time, impurities dissolved in the raw water 24 are displaced from the crystals of the pure ice 25 during the freezing process, and pure ice 25 composed of highly pure crystals with almost no impurities can be obtained.

[0026] Furthermore, air at a pressure of 10kPa to 40kPa is sent through the air pipe 22 inserted into the raw water 24 to blow out bubbles 26. By blowing bubbles 26 into the raw water 24, the raw water 24 in the ice can 21 can be stirred and circulated. At this time, it is preferable to position the tip of the air pipe 22 close to the bottom of the ice can 21. This allows for efficient stirring and circulation of the raw water 24.

[0027] During the ice-making process, gases released from the crystals of pure ice 25 and adhering to the boundary between raw water 24 and pure ice 25 are detached by the force of convection. Furthermore, the force of agitation by the blower causes the water surface to constantly ripple, preventing it from freezing. The gases detached by convection are then released from the water surface into the atmosphere.

[0028] In the ice-making process 12, freezing proceeds at a rate of 10 mm / hr or less. By making ice over such a long period of time, impurities contained in the raw water 24 are displaced from the crystals of the pure ice 25 and are not incorporated into the crystals. In other words, the impurities are concentrated in the unfrozen raw water 24.

[0029] Once the raw water 24 has frozen to a certain extent, the unfrozen raw water 24 in the ice can 21 may be sucked out and removed, and new raw water 24 may be added. In the ice-making process 12, impurities dissolved in the raw water 24 are displaced from the crystals of the pure ice 25, so the concentration of impurities present in the raw water 24 increases as ice making progresses. By removing the unfrozen raw water 24 and adding new raw water 24 once ice making has progressed to a certain extent, the concentration of impurities in the unfrozen raw water 24 can be reduced, thereby preventing the concentration of impurities in the pure ice 25 from gradually increasing.

[0030] This makes it possible to obtain pure ice 25 with a significantly lower concentration of impurities than the raw water 24. The process of removing the raw water 24 before freezing from the ice can 21 and replenishing it with new raw water 24 may be repeated multiple times in the ice-making process 12.

[0031] The above-mentioned step of removing the unfrozen raw water 24 from the ice can 21 and replenishing it with new raw water 24 once ice making has progressed to a certain extent is not an essential step. In Embodiment 1, the meltwater of pure ice is sufficient if, during the ice making process of pure ice 25, impurities contained in the raw water 24 are driven out from the crystals of pure ice 25 and remain in the unfrozen raw water 24. The unfrozen raw water 24 can be removed, and the resulting pure ice 25 can be melted to obtain the meltwater.

[0032] At this time, before removing the unfrozen raw water 24, the ratio of pure ice 25 to raw water 24 present in the ice can 21 is preferably such that 30% to 95% of the raw water 24 before ice making has been turned into pure ice 25, and more preferably 45% to 70% of the raw water 24 has been turned into pure ice 25. By keeping the amount of pure ice 25 present in the ice can 21 within the above range, impurities can be removed to a degree that allows for the brewing of delicious coffee or tea.

[0033] After the ice-making process 12 is completed, the pure ice 25 produced is removed from the ice can 21. The method for removing the pure ice 25 from the ice can 21 is not particularly limited. For example, the portion of the pure ice 25 in contact with the inner wall of the ice can 21 can be melted by immersing the ice can 21, which has been lifted out of the brine tank 23, in room temperature water, or by pouring room temperature water on the side of the ice can 21. This allows the pure ice 25 to be removed from the ice can 21 in a short time.

[0034] (Crushing process) In the crushing step 13, the pure ice 25 removed from the ice can 21 is crushed using a crusher. The size of the crushed pure ice 25 is not particularly limited, but is, for example, 20 mm or less, preferably 10 mm or less. By crushing the pure ice 25 to the above size, the pure ice 25 can be melted in a short time in the melting step 14, which will be described later, and meltwater of the pure ice 25 can be obtained. In order to shorten the time required for melting, the crushed pure ice 25 may be passed through a mesh and only the pure ice 25 smaller than a predetermined size may be selected.

[0035] (Melting process) The crushed pure ice (25%) is left at room temperature to melt, and the meltwater of the pure ice is obtained.

[0036] (Frozen water from pure water) In the ice-making process 12, the meltwater of the pure ice 25 obtained by the manufacturing method described above has impurities contained in the raw water 24 removed from the crystals of the pure ice 25. As a result, the concentration of impurities in the meltwater of the pure ice 25 becomes significantly lower than the concentration of impurities in the raw water 24.

[0037] As a result, delicious coffee can be obtained by brewing coffee with the melted water of pure ice 25 according to Embodiment 1. Also, delicious tea can be obtained by brewing tea with the melted water of pure ice 25 according to Embodiment 1. Furthermore, delicious coffee beverages or tea beverages can be produced by using the melted water of pure ice 25 according to Embodiment 1 as the raw water.

[0038] The melted water of the pure ice 25 according to Embodiment 1 is suitably used as coffee extraction water. In this specification, "coffee" refers to a beverage made from the seeds of the coffee tree of the Rubiaceae family, the so-called coffee beans, but there are no restrictions in any way on the origin, roasting, blending, grinding, etc., as long as it is generally called coffee. Furthermore, various methods are known for coffee extraction, such as the drip method, siphon method, and percolator method, but the melted water of the pure ice 25 according to Embodiment 1 can be suitably applied to any of these methods.

[0039] Furthermore, the melted water of the pure ice 25 according to Embodiment 1 is suitably used as tea extraction water. Tea is a beverage made from the leaves and stems of the tea plant, and examples include green tea, white tea, yellow tea, oolong tea, black tea, black tea, flower tea, etc. In addition, the tea in Embodiment 1 includes teas such as barley tea, adlay tea, bamboo grass tea, buckwheat tea, and sweet tea, which are made by drying the leaves, stems, fruits, and petals of plants other than tea leaves.

[0040] Furthermore, when the melted water of the pure ice 25 according to Embodiment 1 is used as raw water for carbonated water with dissolved carbon dioxide, or for alcoholic beverages such as beer, sake, whiskey, and shochu, it can produce delicious carbonated water and alcoholic beverages. In addition, when the melted water of the pure ice 25 according to Embodiment 1 is used to cook food or to cook rice, it can produce delicious food or to cook rice.

[0041] As described above, brewing coffee or tea with the melted water of pure ice 25 according to Embodiment 1 yields delicious coffee or tea. In particular, brewing coffee or barley tea with the melted water of pure ice 25 according to Embodiment 1 yields delicious coffee or barley tea.

[0042] 2. Embodiment 2 Embodiment 2 relates to water used for brewing coffee or tea, or as raw material water for coffee or tea beverages, and is freeze-thawed mineral water. The freeze-thawed mineral water of Embodiment 2 is freeze-thawed mineral water using raw water 24 in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm. In the following description of the freeze-thawed mineral water of Embodiment 2, matters that differ from the description of melted pure ice of Embodiment 1 will be described, and overlapping matters will be omitted.

[0043] In this specification, "freeze-thawed water" refers to water obtained by melting ice that has been frozen at a rate of 10 mm / hr or less while blowing air into the raw water through a metal pipe inserted into the raw water, thereby cooling the raw water to -1°C to -20°C.

[0044] In Embodiment 2, the freeze-thawed mineral water uses mineral water as the raw water 24, and the mineral water has a total concentration of calcium and magnesium in the range of 5 ppm to 300 ppm. Furthermore, the total concentration of calcium and magnesium is preferably 10 ppm to 100 ppm, and more preferably 15 ppm to 50 ppm.

[0045] By keeping the combined calcium and magnesium concentrations of the mineral water below the upper limit of the above-mentioned values, the concentration of extracts derived from coffee or tea can be increased when coffee or tea is brewed using the frozen and thawed mineral water. Conversely, by keeping the combined calcium and magnesium concentrations of the mineral water above the lower limit of the above-mentioned values, the extraction of undesirable components such as bitterness and off-flavors, which affect the taste of coffee and tea, is suppressed when coffee or tea is brewed using the frozen and thawed mineral water. This results in the ability to brew delicious coffee or tea.

[0046] 3. Embodiment 3 Embodiment 3 relates to water used for brewing coffee or tea, or as raw material water for coffee or tea beverages, and is melted water from pure ice made from mineral water. The melted water from pure ice made from mineral water in Embodiment 3 is melted water from pure ice made from mineral water 24 in which the total concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm. In the following description of the melted water from pure ice made from mineral water in Embodiment 3, matters that differ from the description of the melted water from pure ice in Embodiment 1 will be described, and overlapping matters will be omitted.

[0047] In Embodiment 3, the melted pure ice made from mineral water uses mineral water as the raw water 24, and the mineral water has a total concentration of calcium and magnesium in the range of 5 ppm to 300 ppm. Furthermore, the total concentration of calcium and magnesium is preferably 10 ppm to 100 ppm, and more preferably 15 ppm to 50 ppm.

[0048] The effect of the combined calcium and magnesium concentrations in the mineral water being within the above range is the same as that of the freeze-thawed mineral water in Embodiment 2. That is, by keeping the combined calcium and magnesium concentrations of the mineral water below the upper limit of the above value, the concentration of extracts derived from coffee or tea can be increased when coffee or tea is brewed using the freeze-thawed mineral water. Furthermore, by keeping the combined calcium and magnesium concentrations of the mineral water above the lower limit of the above value, the extraction of undesirable components such as bitterness and off-flavors, which affect the taste of coffee and tea, is suppressed when coffee or tea is brewed using the freeze-thawed mineral water. As a result, delicious coffee or tea can be brewed.

[0049] 4. Embodiment 4 Embodiment 4 relates to purified water used for brewing coffee or tea, or as raw material water for coffee or tea beverages, having a sodium concentration of 0.1 ppm or less and an electrical conductivity in the range of 0.1 μS / cm to 10 μS / cm.

[0050] In Embodiment 4, the purified water has a sodium concentration of 0.1 ppm or less. Because the sodium concentration of the purified water is within this range, delicious coffee can be obtained by brewing coffee using this purified water. Specifically, it is possible to brew coffee with a "clean" taste. Furthermore, delicious tea can be brewed using this purified water.

[0051] The purified water in Embodiment 4 has an electrical conductivity in the range of 0.1 μS / cm to 10 μS / cm. By having an electrical conductivity below the upper limit of the above value, when coffee or tea is brewed using the purified water of Embodiment 4, the concentration of extracts derived from coffee or tea can be increased. Furthermore, by having an electrical conductivity above the lower limit of the above value, the extraction of undesirable components such as bitterness and off-flavors in coffee and tea can be suppressed.

[0052] Furthermore, in Embodiment 4, it is preferable that the combined concentration of calcium and magnesium in the purified water is 1 ppm or less. By having the combined concentration of calcium and magnesium within the above range, when coffee or tea is brewed using the purified water of Embodiment 4, the concentration of extracts derived from coffee or tea can be increased.

[0053] (Examples) (Preparation of melted water from pure ice) 146 liters of well water collected in Iida City, Nagano Prefecture, was placed in a JIS standard ice can 21 (1050 mm high x 560 mm wide x 260 mm deep) as raw water 24. The ice can 21 was immersed in a brine tank 23 at -14°C, which was adjusted to a Baume degree of 26 using calcium chloride. An air pipe 22 was inserted into the raw water 24, and 30 kPa of air was supplied. Ice was made over 12 hours while the raw water 24 was stirred and circulated by blowing the air. After ice making, the unfrozen raw water 24 was sucked out and discarded to obtain pure ice 25. The weight of the obtained pure ice 25 was 125-130 kg.

[0054] Block-shaped pure ice 25 was taken from ice can 21 and crushed using a crusher. The crushed ice was then passed through a 10mm mesh to obtain ice fragments less than φ10mm in diameter. The crushed ice was collected and placed in a container, and melted overnight at room temperature to obtain melted pure ice 25.

[0055] (Coffee brewing) Coffee was brewed using a coffee maker with 28g of regular coffee (Key Coffee, Mocha Blend, green bean origin: Ethiopia, Brazil, etc.) and 515g of water. The brewing temperature was 78°C. The water used for the regular coffee is shown below. Example 1: Meltwater of pure ice Comparison Example 1: Well water (Iida City) Comparison Example 2: Tap water (Iida City) • Comparative Example 3: Water obtained by adding 0.5 ppm of sodium hypochlorite (NaClO) to melted pure ice. • Comparative Example 4: Water obtained by adding 0.5 ppm of calcium hypochlorite (Ca(ClO)2) to melted pure ice. Comparative Example 5: Ultrapure Water Table 1 shows the electrical conductivity and pH of water in Example 1 and Comparative Examples 1-5.

[0056] [Table 1]

[0057] (Sensory testing) The obtained coffees were subjected to a sensory evaluation by six panelists, following the evaluation terminology used in the Coffee Instructor Certification Examination. The panelists were not informed which coffees they were evaluating. The evaluation criteria were "roundness," "cleanliness," "sweetness," and "astringency" (four items considered "positive evaluation"), as well as "hardness," "off-flavors," and "astringency" (three items considered "negative evaluation"). In the sensory evaluation, positive evaluations were assigned a score of +1 and negative evaluations a score of -1, and the scores of all six panelists were added together to determine the final evaluation score. The results are shown in Table 2 and Figure 3.

[0058] [Table 2]

[0059] Figure 3 shows the results of the sensory evaluation for Example 1 and Comparative Examples 1-5. Specifically, it is a bar graph showing the evaluation results from Table 2. The horizontal axis shows the evaluation items and conditions, and from left to right, the evaluation items are arranged in the order of Example 1, Comparative Examples 1, 2, 3, 4, and 5. The vertical axis shows the sum of the scores from all six panelists.

[0060] The sensory evaluation results showed that the coffee from Example 1, extracted using melted pure ice water, received the highest rating. Furthermore, when comparing the points for each evaluation item, Example 1 achieved a significantly higher score in the positive evaluation category "Clean" compared to Comparative Examples 1-5.

[0061] We compared Example 1, in which coffee was made using melted pure ice, with Comparative Example 5, in which coffee was made using ultrapure water as the extraction water. Example 1 scored a total of 11 points, while Comparative Example 5 scored 4 points, indicating that Example 1 performed better.

[0062] Looking at each evaluation item, for the "clean" item, all six panelists judged Example 1 as "clean," but only three panelists judged Comparative Example 5 as "clean." Furthermore, regarding negative evaluations, no panelists felt that Example 1 was "hard" or "astringent," but two panelists each felt that Comparative Example 5 was "hard" and "astringent."

[0063] When coffee is extracted with ultrapure water, the concentration of coffee-derived components increases. In Comparative Example 5, it is thought that a large amount of bitter components and other elements were extracted, resulting in an overall unbalanced taste.

[0064] (Analysis using a taste recognition device) Each taste was quantified using the TS-5000Z taste recognition device (Intelligent Sensor Technology Co., Ltd.).

[0065] Figure 4 shows the analysis results of the taste recognition device for Example 1 and Comparative Examples 1-3. The horizontal axis is arranged with the tastes that were analyzed. From left to right, they are "sourness," "bitterness / off-flavors," "astringency / irritation," "umami," "saltiness," "bitterness," "astringency," and "bitterness / body." For each taste, the results are arranged from left to right in the order of Example 1, Comparative Examples 1, 2, and 3. The vertical axis shows the factors representing taste sensitivity. A larger number indicates higher sensitivity, i.e., a stronger perception of that taste.

[0066] According to the results of quantifying each taste using a taste recognition device, the coffee of Example 1, extracted with melted pure ice water, tended to have a lower "saltiness" than the coffees of Comparative Examples 1-3.

[0067] To investigate why the coffee from Example 1, extracted using melted pure ice, received high scores in the "cleanliness" category of the sensory evaluation and showed low sensitivity to saltiness in analysis using a taste recognition device, the content of chlorogenic acid and caffeine, which are bitter components of coffee, was analyzed.

[0068] (Analysis of chlorogenic acid) 6.0 ml of coffee samples obtained in Example 1 and Comparative Examples 1-3 were mixed with 3.0 ml of acetone to prepare the analytical sample. Analysis was performed using high-performance liquid chromatography. The mobile phase was methanol:water:acetic acid = 30:70:1, the flow rate was 0.5 ml / min, and detection was performed using a YMC-Pack pro C18 column at UV / VIS 330 nm. The sample injection volume was 10 μl. The results are shown in Table 3.

[0069] (Caffeine analysis) Caffeine analysis was performed using high-performance liquid chromatography. Mobile phase A was 0.1% H3PO4, and mobile phase B was acetone:0.1% H3PO4 = 40:60 (v / v). The analysis time was 0-10 minutes, representing a linear gradient of 0-20% of mobile phase B, and the analysis period was 10-60 minutes, representing a linear gradient of 20-75% of mobile phase B. The flow rate was 1.0 ml / min, and detection was performed using an Inert Sustain C-18 column at UV / VIS 272 nm and 40°C. The sample extraction volume was 10 μl. The results are shown in Table 3.

[0070] [Table 3]

[0071] As shown in Table 3, no significant difference was observed in the concentrations of chlorogenic acid and caffeine in the coffee between Example 1 and Comparative Examples 1-3. Therefore, it can be concluded that the reason why the coffee of Example 1 received a high score in the "clean" category of the sensory evaluation and had low sensitivity to saltiness in the taste recognition device analysis is not due to the chlorogenic acid or caffeine contained in the coffee.

[0072] (Cation analysis) The amount of cations in the coffee samples of Example 1 and Comparative Examples 1-3 was measured by atomic absorption spectroscopy. For the analysis of sodium ions, HCl was added to the coffee sample so that the HCl concentration after addition was 1%. For the analysis of magnesium and calcium ions, SrCl2 and HCl were added to the coffee sample so that the SrCl2 concentration after addition was 0.5% and the HCl concentration after addition was 1%, respectively. An atomic absorption spectrometer, AA-6200 (Shimadzu Corporation), was used, and a sodium lamp L233.L733-202NB (Hamamatsu Photonics) was used as the hollow cathode lamp for the analysis. The results are shown in Table 4 and Figure 5.

[0073] While no significant differences were observed in magnesium ion and calcium ion concentrations between Example 1 and Comparative Examples 1-3, a significant difference was observed in sodium ion concentration between Example 1, Comparative Example 3, and Comparative Examples 1-2.

[0074] Furthermore, the amount of cations contained in raw water 24 was measured and recorded in Table 4. The amount of cations in raw water 24 was measured using the same method as the amount of cations in coffee. Note that the concentrations of magnesium ions and calcium ions in raw water 24 are shown as the sum of the two.

[0075] [Table 4]

[0076] In the coffee samples of Example 1 and Comparative Examples 1-3, a certain relationship was observed between the sodium ion concentration in the raw water 24 and the sodium ion concentration in the coffee. It was determined that the sodium ion concentration in the raw water 24 was reflected in the sodium ion concentration in the coffee.

[0077] On the other hand, the concentrations of magnesium and calcium ions in coffee remain almost constant, independent of the concentrations of magnesium and calcium ions in the raw water 24. This suggests that the magnesium and calcium ions in coffee depend on the components extracted from the coffee beans.

[0078] (Anion analysis) Anion analysis was performed on the coffee samples from Example 1 and Comparative Examples 1-3 using liquid chromatography ICS-3000 (Dionex Japan). A 14 mM potassium hydroxide solution was used as the eluent at a flow rate of 0.25 ml / min. An Ion Pack AS20 column (Thermo Fisher Scientific) was used, and detection was performed using an electrical conductivity detector with an injection volume of 10 μl. The results are shown in Table 5.

[0079] [Table 5]

[0080] In Example 1 and Comparative Examples 1-3, adding approximately 11 ppm to the chloride ion concentration of raw water 24 results in the same chloride ion concentration as coffee. In other words, it is considered that the 11 ppm of chloride ions contained in coffee originate from the coffee beans.

[0081] It should be noted that Comparative Example 1 has a higher nitrate ion concentration compared to Example 1 and the other comparative examples. It is thought that the higher nitrate ion concentration in the coffee in Comparative Example 1 is due to the high nitrate ion concentration contained in the raw water 24.

[0082] (Evaluation of coffee extracted using freeze-thawed water to which sodium ions, etc., have been added) In Example 1, the coffee prepared using the melted water of pure ice 25 was found to have low concentrations of sodium ions and chloride ions. Therefore, the effect of adding sodium ions or chloride ions to the melted water of pure ice 25 on the taste of the coffee was evaluated. The concentrations of sodium ions and chloride ions were adjusted by adding sodium citrate as sodium ions and magnesium chloride as chloride ions to the melted water of pure ice 25.

[0083] (Coffee brewing) Using the extracted water described below, coffee for Example 1 and Comparative Examples 6-9 was extracted in the same manner as the coffee extraction described above. The coffee used was also the same as the regular coffee described above. Example 1: Melted water of pure water Comparative Example 6: Water obtained by adding 0.2 ppm of sodium citrate to the molten water of pure water. Comparative Example 7: Water obtained by adding 0.4 ppm of sodium citrate to the molten water of pure water. • Comparative Example 8: Water obtained by adding 0.2 ppm of magnesium chloride to the molten water of pure water. Comparative Example 9: Water obtained by adding 0.4 ppm of magnesium chloride to the molten water of pure water.

[0084] Table 6 shows the pH of coffee extracted using water from Example 1 and Comparative Examples 6-9.

[0085] [Table 6]

[0086] The concentrations of sodium ions, citrate ions, magnesium ions, and chloride ions in the coffee from Example 1 and Comparative Examples 6-9 were analyzed. The results are shown in Table 7.

[0087] [Table 7]

[0088] A comparison of Example 1 with Comparative Examples 6 and 7 shows that the sodium ion concentration in the coffee increases in proportion to the amount of sodium citrate added to the raw water 24. Furthermore, a comparison of Example 1 with Comparative Examples 8 and 9 shows that the chloride ion concentration in the coffee increases in proportion to the amount of magnesium chloride added to the raw water 24.

[0089] On the other hand, the concentrations of citrate ions and magnesium ions in coffee remained almost constant regardless of the amount of sodium citrate or magnesium chloride added to the raw water 24. This is thought to be because the amount of citrate ions and magnesium ions extracted from coffee is greater than the amount of citrate ions and magnesium ions contained in the extracted water.

[0090] The coffee from Example 1 and Comparative Examples 6-9 was analyzed using a taste recognition device TS-5000Z (Intelligent Sensor Technology Co., Ltd.).

[0091] Figure 6 shows the analysis results of the taste recognition device for Example 1 and Comparative Examples 6-9. The horizontal axis shows the tastes analyzed, arranged from left to right in the order of "sourness," "bitterness / off-flavors," "astringency / irritation," "umami," "saltiness," "bitterness," "astringency," and "bitterness / richness." For each taste, the results are arranged from left to right in the order of Example 1, Comparative Examples 6, 7, 8, and 9. The vertical axis represents the factors indicating taste sensitivity.

[0092] Analysis using a taste recognition device revealed that for "saltiness," the coffee samples in Comparative Examples 6 and 7, which had a higher concentration of sodium ions, and the coffee samples in Comparative Examples 8 and 9, which had a higher concentration of chloride ions, showed higher sensitivity values. This result is consistent with the analysis results for the coffee in Comparative Example 3, which was prepared using extract water obtained by adding sodium hypochlorite to melted pure ice 25. In other words, it can be seen that both sodium ions and chloride ions influence the "saltiness" of coffee.

[0093] A sensory evaluation was conducted by five panelists using the coffee from Example 1 and the coffee from Comparative Example 6. The panelists were not informed which coffee they were evaluating. The evaluation items were "roundness," "cleanliness," "sweetness," and "astringency" (all four items receiving a "positive evaluation"), and "hardness," "off-flavors," and "astringency" (all three items receiving a "negative evaluation"). The results are shown in Table 8 and Figure 7.

[0094] [Table 8]

[0095] Figure 7 shows the results of the sensory evaluation for Example 1 and Comparative Example 6. Specifically, the evaluation results listed in Table 8 are shown as a bar graph. The horizontal axis shows the evaluation items and conditions, arranged from left to right for each evaluation item, in the order of Example 1 and Comparative Example 6. The vertical axis shows the sum of the scores from all five panelists.

[0096] The coffee prepared using the extracted water with added sodium ions in Comparative Example 6 received a lower total evaluation score compared to the coffee in Example 1. In particular, the number of panelists who perceived Comparative Example 6 as "clean" decreased, which was the same trend as the coffee extracted with well water in Comparative Example 1 and the coffee extracted with tap water in Comparative Example 2.

[0097] (Tea extraction) Barley tea was brewed using 1 liter of extraction water with 8.5 g of commercially available barley tea. The extraction temperature was 4°C. The extraction time was overnight (14 hours). The extraction water used is shown below. Example 2: Meltwater of pure ice Comparison Example 10: Well water (Iida City)

[0098] (Sensory testing) The obtained barley tea was subjected to a sensory evaluation by six panelists, following the judging criteria for regular sencha at the National Tea Competition. The panelists were not informed which barley tea they were evaluating. The evaluation items were: "Sweetness, astringency, bitterness, and umami are blended in appropriate proportions," "Smooth on the tongue and pleasant aftertaste," and "Provides a refreshing feeling in the mouth" (these three items are "positive evaluations"), as well as "Shaded taste, grassy taste, hard leaf taste, stem taste," "Bitterness, bitter-astringent taste, astringency, blandness, off-flavors," "Roasted taste, burnt taste, musty taste, wilted taste," "Leaf damage taste, damp taste, spoiled taste, tobacco smell," and "Oily smell, off-flavor, strange odor" (these five items are "negative evaluations"). In the sensory evaluation, positive evaluations were assigned +1 and negative evaluations -1, and the scores of all six panelists were totaled to determine the evaluation score. The results are shown in Table 9 and Figure 8.

[0099] [Table 9]

[0100] Figure 8 shows the results of the sensory evaluation for Example 2 and Comparative Example 10. Specifically, the evaluation results listed in Table 9 are shown as a bar graph. The horizontal axis shows the evaluation items and conditions, and from left to right, each evaluation item is arranged in the order of Example 2, then Comparative Example 10. The vertical axis shows the sum of the scores from all seven panelists.

[0101] In Figure 8, the evaluation items shown on the horizontal axis are expressed in a simplified form: "Sweetness" for "Sweetness, astringency, bitterness, and umami in appropriate proportions," "Smoothness" for "Smooth on the tongue and pleasant aftertaste," "Refreshing sensation" for "Refreshing sensation in the mouth," "Covered taste, grassy taste, tough leaf taste, stem taste" for "Covered taste," "Bitterness, bitter-astringent taste, astringency, blandness, and off-flavors" for "Bitterness," "Roasted taste, burnt taste, musty taste, and wilted taste" for "Roasted taste," "Leaf damage taste, damp taste, altered taste, and tobacco smell" for "Leaf damage taste," and "Oily smell, off-flavor, and other odors" for "Oily smell."

[0102] In Example 2, the barley tea made with melted ice from 25% pure ice received positive feedback from many panelists who felt it had a "smooth taste on the tongue and a pleasant finish," while many panelists did not perceive any negative feedback such as "bitterness, bitterness, astringency, blandness, or off-flavors."

[0103] As explained above, using the pure ice freeze-thaw water according to the present invention to brew coffee or tea yields delicious coffee or tea. Furthermore, using pure ice freeze-thaw water as the raw water to produce coffee or tea beverages results in delicious coffee or tea beverages.

[0104] According to the present invention, brewing coffee or tea using freeze-thawed mineral water in which the combined concentration of calcium and magnesium is in the range of 5 ppm to 300 ppm can increase the concentration of extracts derived from coffee or tea. Furthermore, the extraction of undesirable components affecting the taste of coffee or tea, such as off-flavors, is suppressed. This allows for the brewing of delicious coffee or tea.

[0105] According to the present invention, by brewing coffee or tea using melted pure ice water containing mineral water in which the combined calcium and magnesium concentrations are within the range of 5 ppm to 300 ppm, the concentration of extracts derived from coffee or tea can be increased. Furthermore, the extraction of undesirable components that affect the taste of coffee or tea, such as off-flavors, is suppressed. As a result, delicious coffee or tea can be brewed.

[0106] According to the present invention, by brewing coffee or tea using purified water with a sodium concentration of 0.1 ppm or less and an electrical conductivity in the range of 0.1 μS / cm to 10 μS / cm, the concentration of extracts derived from coffee or tea can be increased. Furthermore, the extraction of undesirable components that affect the taste of coffee or tea, such as off-flavors, is suppressed. As a result, delicious coffee or tea can be brewed.

[0107] According to the present invention, by brewing coffee or tea using purified water in which the combined concentration of calcium and magnesium is 1 ppm or less, the sodium concentration is 0.1 ppm or less, and the electrical conductivity is in the range of 0.1 μS / cm to 10 μS / cm, the concentration of extracts derived from coffee or tea can be increased. Furthermore, the extraction of undesirable components that affect the taste of coffee or tea, such as off-flavors, is suppressed. As a result, delicious coffee or tea can be brewed.

[0108] The present invention provides a method for producing water that can be used to brew delicious coffee or tea, or raw water that can be used to produce delicious coffee or tea beverages. [Explanation of Symbols]

[0109] 11...Filtration process, 12...Ice making process, 13...Crushing process, 14...Melting process, 21...Ice can, 22...Air pipe, 23...Brine tank, 24...Raw water, 25...Pure ice, 26...Air bubbles, 27...Brine

Claims

1. Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, Water characterized by being meltwater from pure ice.

2. Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, Water characterized by being freeze-thawed mineral water in which the combined concentration of calcium and magnesium is within the range of 5 ppm to 300 ppm.

3. Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, This water is characterized by being melted pure ice made from mineral water in which the combined concentration of calcium and magnesium is within the range of 5 ppm to 300 ppm.

4. Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, Water characterized by having a sodium concentration of 0.1 ppm or less and an electrical conductivity in the range of 0.1 μS / cm to 10 μS / cm.

5. Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, Water characterized by having a total calcium and magnesium concentration of 1 ppm or less, a sodium concentration of 0.1 ppm or less, and an electrical conductivity within the range of 0.1 μS / cm to 10 μS / cm.

6. The process of putting raw water into a metal container, An ice-making process to obtain pure ice, in which the metal container is immersed in a brine tank containing brine at -1°C to -20°C while blowing air into the raw water, The process of completing the ice-making process while unfrozen raw water and pure ice are coexisting in the metal container, and removing the unfrozen raw water from the metal container, A melting step for melting the aforementioned pure ice, A method for producing water used to brew coffee or tea, or water used as a raw material for coffee or tea beverages, characterized by containing [a specific ingredient].

7. The process of putting raw water into a metal container, An ice-making process to obtain pure ice, comprising: blowing air at a pressure of 10 to 40 kPa into the raw water while immersing the metal container in a brine tank containing a calcium chloride aqueous solution adjusted to a Baume degree of 3 to 30 at -1°C to -20°C for 6 hours or more; The process of completing the ice-making process while unfrozen raw water and pure ice are coexisting in the metal container, and removing the unfrozen raw water from the metal container, A crushing step for crushing the aforementioned pure ice, A melting step in which the crushed pure ice is melted, Includes, A method for producing water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, characterized in that the raw water is well water, tap water, or mineral water.

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