PROCESS FOR THE PRODUCTION OF CANNED COFFEE

Abstract: Disclosed is a process for the production of canned coffee, comprising: (1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20 DEG C; (2) adding at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof to said cold extract, optionally followed by diluting the resulting mixture; (3) filling the cold extract containing the at least one antioxidant in a can without heating; and (4) replacing air contained in the can with a mixed gas comprising at least two members selected from the group consisting of steam, carbon dioxide gas, and nitrogen gas.

Description: DESCRIPTION PROCESS FOR THE PRODUCTION OF CANNED COFFEE Technical Field The present invention relates to a process for the production of canned coffee drink. More particular¬ ly, it relates to a process for the production of canned coffee drink which has good flavor, taste and color of coffee and retains fresh-brewed aroma. Background Art Conventionally, various proposals have been made on the process for the production of canned drink as described below. Japanese Patent Publication (Kokai) No. Sho 51-85881 discloses a process for the prevention of putre- faction of a liquid content in a container by sealing a container filled with a liquid content in an atmosphere of steam to prevent the penetration of air and contamina¬ tion of bacteria which exist in air as being entrained therein. Japanese Patent Publication (Kokai) No. Sho 58-31939 discloses a process for the long-term retention of a coffee extract without deteriorating its aroma by incorporating carbon dioxide gas or dry ice in a con¬ tainer filled with a coffee extract to establish a carbon dioxide atmosphere and refrigerating the extract at a temperature of about 10°C. Japanese Patent Publication (Kokai) No. Sho 61-124361 discloses a process for the production of canned drink contained in a can in which negative pres- sure nitrogen gas is sealed, and which can has a degree of vacuum of no lower than 10 cmHg at 40°C after sealing and is suitable for tapping tests, by replacing at least a portion of oxygen in the head space of the can and in the drink with nitrogen gas. Japanese Patent Publication (Kokai) No. Sho 61-190403 discloses a process for the production of canned drink by filling spumous drink containing no carbon dioxide in a metal can at a temperature near room temperature and then replacing air in the head space of the can with carbon dioxide gas. Japanese Patent Publication (Kokai) No. Sho 62-14777 discloses a process for the production of canned alcoholic drink containing 0.005 to 0.3% by weight of ascorbic acid, erythorbic acid or water-soluble salt thereof. Japanese Patent Publication (Kokai) No. Sho 62-44137 proposes the production of a coffee extract which has excellent aroma and storage stability by adding an alkali metal salt of L-ascorbic acid to a coffee extract. Japanese Patent Publication (Kokai) No. Sho 63-84466 discloses a process for filling food or drink in cans by filling contents in cans at a sterilization temperature such as 60 to 100°C, and then supplying a mixed gas comprising nitrogen gas and carbon dioxide gas in the head space in the cans, followed by sealing to obtain a desired degree of vacuum. However, as the result of intensive investiga¬ tion by the present inventors, it has now been revealed that none of the above-described processes is always capable of sufficiently developing or retaining fresh- brewed aroma (flavor and taste) of coffee, particularly after long-term retention of the drink at either elevated temperatures or at room temperature. Disclosure of Invention Therefore, it is an object of the present invention to provide a process for the production of canned coffee drink which has fresh-brewed aroma of coffee. It is another object of the present invention to provide a process for the production of canned coffee drink which is capable of long-term retention of fresh- brewed aroma and quality of coffee. It is still another object of the present invention to provide a process for the production of canned coffee drink in which cans are used that are suitable for tapping testing for the examination of the degree of vacuum in the sealed cans. Other objects and features of the present invention will be apparent from the following descrip- tion. Best Mode for Carrying Out the Invention According to the present invention, the above- described objects and features are accomplished by a process for the production of canned coffee, comprising: (1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20°C; (2) adding at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof to the cold extract, option¬ ally followed by diluting the resulting mixture; (3) filling the cold extract containing the at least one antioxidant in a can without heating; and (4) replacing air contained in the can with a mixed gas comprising at least two members selected from the group consisting of steam, carbon dioxide gas, and nitrogen gas. According to the process of the present inven¬ tion, coffee powder of roasted and pulverized coffee beans is extracted with hot water to obtain coffee ex¬ tract at a high temperature, which then is rapidly cooled down to a temperature no higher than about 20°C, for instance, usually at a temperature in the range of from 10 to 20°C. Any means may be used for the rapid cooling of the high temperature coffee extract. For example, the rapid cooling can be performed efficiently by using a cooler which is called a "plate cooler". Then, at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof is added to the cooled extract thus prepared. The cooled extract may if desired be diluted appropriately until its concentration reaches a level which is suitable for drinking. It is preferred that the antioxidant be added to the extract having a concentration suitable for drinking in a concentration of about 0.1 to 0.01% by weight. In addition thereto, the coffee extract may contain various additives such as pH adjusters, sugar and milk, if desired. The additives, if added, can be added to the coffee extract advantageously in the same step as that in which the antioxidant is added in order to mini¬ mize complicated operations. A preferred example of the pH adjuster which can be used is sodium bicarbonate. The cooled extract thus adjusted and containing the antioxidant is then filled in a container for canning as it is without heating in contrast to ordinary filling techniques in which cooled extracts are heated again to elevated temperatures before filling. The container for canning filled with the coffee extract is then subjected to replacing of air therein with a mixed gas. The mixed gas comprises at least two members selected from the group consisting of steam, carbon dioxide gas and nitrogen gas. The use of the mixed gas enables reduction of the amount of air remaining in the hermetically seamed can to a level as low as possible, thereby preventing oxidation of the coffee extract with oxygen in the air remaining in the can. In addition, after the hermetical seaming, a por¬ tion of the mixed gas is dissolved in the coffee extract in the can to form appropriate negative pressure in the can, which makes it possible to perform tapping tests after the hermetical seaming advantageously. The replacement of air in the can with the mixed gas is performed by continuously passing containers for canning one after another under a nozzle which is spouting the mixed gas. Thereafter, the cans are tightly seamed rapidly. The tightly seamed cans containing coffee drink are usually subjected to sterilization treatment (for example, at 115°C for 20 minutes), cooled and shipped as final beverage products. The present invention will be described in greater detail with reference to examples which should in no way be construed as limiting the present invention. Example 1 Roasted, pulverized coffee (96 kg) was charged in an extractor and extracted with sprayed hot water at 98°C. The extract was rapidly cooled down to about 18°C and supplied to a mixing tank in which 1 kg of erythorbic acid, 1 kg of sodium bicarbonate and 15 kg of sugar and water were added to prepare 2,000 liters of coffee ex- tract. The coffee extract was filled in a can (250 ml, three piece necked in TFS can) as it is without heating and air in the head space was replaced with either one of a mixed gas composed of nitrogen gas and steam, a mixed gas composed of nitrogen gas and carbon dioxide gas, or a mixed gas composed of carbon dioxide gas and steam. Immediately tehreafter, the can was sealed and sterilized by retorting at 115°C for 20 minutes, followed by cooling to produce canned coffee drink. In the above-described process, the filling of the coffee extract, replacement of air with the mixed gas and sealing of the can were performed continuously at a speed of 515 cans/minute. Table 1 shows conditions of replacing air in the head space (kind and flow rate of mixed gases) and degree of pressure reduction (cmHg) immediately after the production of canned coffee drink (final beverage pro¬ duct) as well as the total amount (ml/100 ml) of oxygen in the can, in the case where mocha blend was used as the coffee. Table 2 shows conditions similar to those shown in Table 1 above and results obtained in the case where kirimanjaro blend was used as the coffee. It should be noted that Runs Nos. Mo-1 and Mo-11 in Table 1 and Runs Nos. Ki-1 and Ki-11 are com- parative examples, respectively. Table 1 I *1 Coffee extract was filled at 88°C but replacement of air with the mixed gas was not performed. Table 2 I CO I *1 Coffee extract was filled at 88°C but replacement of air with the mixed gas was not performed. Example 2 The degree of vacuum and pH of canned coffee drink corresponding to the respecitve run numbers obtain¬ ed in Example 1 were examined chronologically. The results obtained are shown in Tables 3 and 4. Table 3 o I Table 4 Example 3 The total amount of oxygen in the can and transmittance of canned coffee drink samples corres¬ ponding to the respective run numbers obtained in Example 1 were examined periodically. The results obtained are shown in Table 5 and 6. Table 5 * Values of Δ T are each a difference between transmittance measured and that of Mo-11 obtained after 1 week at room temperature. Table 6 H * Values of Δ T are each a difference between transmittance measured and that of Ki-11 obtained after 1 week at room temperature. Example 4 The color of canned coffee drink samples cor¬ responding to the respective run numbers obtained in Exmaple 1 ere examined periodically according to the standard L, a and b of Hunter scale. Table 7 σ. * Values of ΔE are each a difference between the value obtained and L, a or b of Mo-11 as a standard value. Table 8 H •*J * Values of ΔE are each a difference between the value obtained and L, a or b of Ki-11 as a standard value. Example 5 Organoleptic tests by a panel of 15 experienced examiners were performed on the canned coffee drink samples, i.e.. Runs Nos. Mo-3, Mo-5 and Mo-10 (Table 1), Runs Nos. Ki-3, Ki-5 and Ki-10 (Table 2) and Runs Nos. Mo-11 and Ki-11 as comparison, each prepared in Example 1. Tables 9 and 10 show results obtained on the canned coffee drink samples immediately after the production thereof. Table 9 (Immediately After Production) eo Table 10 (Immediately After Production) Furthermore, the above-described canned coffee drink samples were each in an incubator at 55°C for 1 week and at room temperature for 1 month and evaluated in the same manner as above in comparsion with a control sample which was stored in a refrigerator as a standard. Tables 11 to 14 show the results. Table 11 (55°C, After 1 week) t to Table 12 (55°C, After 1 week) to U_ Table 13 (Room Temperature After 1 week) to 4-. Table 14 (Room Temperature After 1 month) to UI As will be apparent from the results shown in Tables 11 to 14, the canned coffee drink of the present invention is superior in storage stability at elevated temperature (Tables 11 and 12) and also in stability after long-term retention at room temperature (Tables 13 and 14) to the comparison product filled with coffee extract at 88°C. Industrial Applicability The present invention provides an improved process for the production of canned coffee drink which has good flavor, taste and color of fresh-brewed coffee and retains intrinsic fresh-brewed aroma after long-term retention and which is suitable for impact testing for the examination of the degree of vacuum in the sealed cans.

Claims: CLAIMS 1. A process for the production of canned coffee, comprising: (1) preparing a cold extract of coffee by rapidly cooling a coffee extract at a temperature no higher than about 20°C; (2) adding at least one antioxidant selected from the group consisting of erythorbic acid, ascorbic acid and water-soluble salts thereof to said cold extract, option¬ ally followed by diluting the resulting mixture; (3) filling said cold extract containing said at least one antioxidant in a can without heating; and (4) replacing air contained in said can with a mixed gas comprising at least two members selected from the group consisting of steam, carbon dioxide gas, and nitrogen gas.

Inventors: KOYAMA MASAHIRO, SHINKAWA SHIGEO, KOYAMA, MASAHIRO, SHINKAWA, SHIGEO
Applicants: COCA COLA CO, THE COCA-COLA COMPANY
Application year: 1990
Main classification: A23F5
IPC codes: A23F5, A23L2, A23L3