JP6746169B2 - Process for producing high-pressure processed product of coffee fruit and process for high-pressure processing of coffee fruit - Google Patents
Process for producing high-pressure processed product of coffee fruit and process for high-pressure processing of coffee fruit Download PDFInfo
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Description
本発明は、コーヒー果実の高圧処理物の製造方法およびコーヒー果実の高圧処理方法に関する。
The present invention relates to a method for producing a high-pressure processed product of coffee fruit and a high-pressure processing method for coffee fruit .
コーヒー果実は、外皮、果肉、ぬめりの有る内果皮（パーチメント）、銀皮（シルバースキン）、種子の構造になっている（図１）。種子の外側の部分を取り除いたものが生豆、さらに生豆を焙煎挽きしてコーヒー飲料として利用される。
コーヒー果実からコーヒー豆に精製するためには、コーヒー果実を収穫した後に速やかにパルプ等の果皮や果肉を除去機（パルパー）で剥離し、発酵工程を経て、水洗・乾燥して種子が取り出される工程を経ることが知られている。これが、（１）水洗式（ウォッシュト法）と呼ばれる精製方法である。Coffee fruit has a structure of outer skin, pulp, inner skin (parchment) with a slimy texture, silver skin (silver skin), and seeds (Fig. 1). The seeds from which the outer part is removed are green beans, and the green beans are roasted and ground to be used as a coffee beverage.
In order to refine coffee beans into coffee beans, after peeling the fruit and pulp of pulp etc. with a remover (pulper) after harvesting the coffee fruits, the fermentation process is followed by washing and drying, and the seeds are taken out. It is known to go through a process. This is the purification method called (1) water washing method (washed method).
一方、前記発酵工程を経ないでぬめりの付いたまま脱穀する（２）スマトラ式（ウエットハル法）や前記発酵工程を経ないでぬめりの付いたまま乾燥し脱穀する（３）ブラジル式（パルプトナチュラル法）、そして収穫したコーヒー果実をそのまま十分乾燥した後で脱穀するシンプルな（４）自然乾燥式（ナチュラル法）もあり、これら方法はコーヒー果実の生産地で古くから発展してきた。また精製方法や焙煎方法等の違いによって、風味の異なるコーヒーが愛用されている。 On the other hand, threshing with slime without the fermentation step (2) Sumatra type (wet-hull method) and threshing with slime without the fermentation step (3) Brazilian type (pulp (Natural method), and a simple (4) natural drying method (natural method) in which the harvested coffee fruits are sufficiently dried and then threshed, and these methods have been developed since ancient times in the production areas of coffee fruits. In addition, coffees with different flavors are often used due to differences in refining methods and roasting methods.
しかしながら、いずれの精製方式でも大きな問題点を有している。例えば（１）水洗式や（２）スマトラ式、（３）ブラジル式は、パルパー処理の際に大量の水を使用する為に果肉部から多くの水溶性成分が流出し、当該成分を回収する場合には濃縮工程が必要となり、またその為には多くのエネルギーと時間を要する問題がある。（４）自然乾燥式は、長時間の天日乾燥により抗酸化成分の多くが酸化反応により消失することや一部腐敗の危険性をはらむ等の問題を有する。また、（２）スマトラ式や（３）ブラジル式は、ぬめりの付いたまま乾燥する為に、（４）自然乾燥式と同様な問題を有している。 However, any purification method has a serious problem. For example, (1) Washing method, (2) Sumatra method, and (3) Brazilian method use a large amount of water during pulper treatment, so many water-soluble components flow out from the pulp and the components are collected. In this case, a concentration step is required, and there is a problem that it requires a lot of energy and time. (4) The natural drying method has problems such that most of the antioxidant components disappear due to the oxidation reaction due to long-time sun drying, and there is a risk of partial decomposition. In addition, (2) Sumatra type and (3) Brazilian type have the same problems as (4) natural drying type because they dry while being slimy.
このように、世界で広く採用されている上記（１）〜（４）のコーヒー豆の精製は、生産地の熱帯地域において行われることが多く、雑菌による種子の腐敗の進行も心配され、収穫後は速やかに精製工程を実施する必要がある。
特許文献１には、収穫後のコーヒー果実の日持ちを良くする為のコーヒー果実の処理方法として、精製工程の前に、コーヒー果実を熱水で処理する方法が開示されている。As described above, the coffee beans (1) to (4), which are widely adopted in the world, are often refined in the tropical region of the production area, and there is a concern that seed rot may progress due to various fungi, and the harvest may be After that, it is necessary to carry out the purification process promptly.
Patent Document 1 discloses a method of treating coffee fruits with hot water before the refining step as a method of treating coffee fruits for improving the shelf life of the coffee fruits after harvesting.
一方、コーヒー果実には多くの有益な食品有効成分が含まれていることから、特許文献２には、コーヒー果実全体（種子部を含む）を急速乾燥して粉砕して水で有効成分を抽出、そしてＳＥＣ法（サイズ排除クロマトグラフィー法）で高分子〜低分子の多糖類、ポリフェノール系のコーヒー酸、カフェイン等を分離する方法が開示されている。 On the other hand, since many beneficial food active ingredients are contained in coffee fruits, in Patent Document 2, the whole coffee fruits (including the seed portion) are rapidly dried and crushed to extract the active ingredients with water. , And a method for separating high to low molecular weight polysaccharides, polyphenolic caffeic acid, caffeine and the like by the SEC method (size exclusion chromatography method).
また、特許文献３には、食用物質の抽出物を含む食用組成物であって、前記抽出物が、約０℃〜約８０℃の抽出温度及び少なくとも約２０００バールの抽出圧力で水を含む抽出媒体中での食用物質の抽出から得られるものである前記組成物が開示されている。 In addition, Patent Document 3 discloses an edible composition containing an extract of an edible substance, wherein the extract contains water at an extraction temperature of about 0° C. to about 80° C. and an extraction pressure of at least about 2000 bar. The composition is disclosed which is obtained from the extraction of an edible substance in a medium.
さらに、特許文献４には、食用抽出生成物の製造方法であって、食用原材料を粒子へと粉砕すること、該食用原材料の粒子を水中で抽出して該食用原材料の抽出物を生成すること、該食用原材料の抽出物を少なくとも１つのフィルタを用いて、該食用原材料の抽出物中のクロロゲン酸の濃度が高まると同時に、該食用原材料の抽出物中の脂肪の濃度が低下するように濾過すること、そして得られた濾過保持液を該食用原材料の濾過された抽出物から分離して、食用抽出生成物を形成することを含む前記製造方法が開示され、食用原材料の抽出物の濾過の前に、該食用原材料の抽出物に酵素を添加することで、炭水化物を凝集する酵素の使用が開示されている。 Further, in Patent Document 4, there is provided a method for producing an edible extract product, which comprises crushing an edible raw material into particles, and extracting particles of the edible raw material in water to produce an extract of the edible raw material. Filtering the edible raw material extract using at least one filter so as to increase the concentration of chlorogenic acid in the edible raw material extract and simultaneously reduce the concentration of fat in the edible raw material extract. And separating the resulting filtered retentate from a filtered extract of the edible raw material to form an edible extract product, the method comprising: Previously, the use of enzymes to aggregate carbohydrates by adding enzymes to the edible raw material extract was disclosed.
しかしながら、コーヒー果実を収穫した後に腐敗を抑制しながら速やかにコーヒー生豆とするためには、パルプなどの果皮や果肉を速やかに剥離し発酵し又は乾燥させる必要があり、従来の上記（１）〜（４）のコーヒー豆の精製では、パルプ部等に含まれている有効成分は利用されることなくパルパー除去され、またパルパー処理水内で腐敗（酸化分解）してしまい、利用できない課題があった。
本発明は、上記課題に鑑み、コーヒー果実を収穫した後に腐敗を抑制しながら速やかにコーヒー生豆とする利用だけでなく、パルプなどの果皮や果肉部から食品等に有効な成分を収得することを目的としている。However, in order to quickly produce green coffee beans while suppressing rotting after harvesting coffee fruits, it is necessary to rapidly peel and peel or peel or peel the pulp or pulp such as pulp, and the conventional (1) above. In the coffee beans refining of (4)-, the active ingredient contained in the pulp part or the like is removed without being used, and is decomposed (oxidatively decomposed) in the pulper-treated water, which is a problem that cannot be used. there were.
In view of the above problems, the present invention is not only to use as coffee green beans promptly while suppressing rotting after harvesting coffee fruits, but to obtain an effective ingredient in food or the like from a peel or pulp portion such as pulp. It is an object.
本発明者等は、コーヒー果実に高圧処理を施すことで、パルプ部に含有する成分や種子部の腐敗・酸化分解を抑制できるコーヒー果実の高圧処理方法及び高圧処理物の製造方法を見出し、本発明に想到した。
即ち、本発明に係るコーヒー果実の高圧処理物の製造方法は、コーヒー果実の質量に対し１００質量倍以下の範囲で、０．００１〜１０質量％の酵素を含む水溶液を前記コーヒー果実に添加し、７５℃以上１２０℃以下の範囲で１０〜１０００ＭＰａの高圧処理を施す工程と、その後、種子部と種子部以外の部の少なくとも１種の処理物を分離する工程とを有することを特徴とする。
The present inventors have found a method for producing a high-pressure processed product and a high-pressure processed product for a coffee fruit that can suppress the decomposition and oxidative decomposition of components and seeds contained in the pulp portion by subjecting the coffee fruit to a high-pressure treatment, and Invented the invention.
That is, a manufacturing method of a high-pressure processing of coffee cherries according to the present invention, in a range of 100 mass times or less with respect to the mass of the coffee fruit, adding an aqueous solution containing 0.001 to 10% by weight of the enzyme in the coffee berries and characterized in that it comprises a step of performing a high-pressure process 10~1000MPa in the range of 75 ° C. or higher 120 ° C. or less, and a step that after, for separating at least one treatment of parts other than the seed portion and seed unit you.
本発明に係るコーヒー果実の高圧処理物の製造方法は、前記高圧処理を施す際に、ｐＨ調整可能な化合物を添加してもよい。また、前記高圧処理を施す工程が、前記コーヒー果実と前記水溶液とを高圧装置に投入する第１工程と、前記高圧装置内の圧力を１０〜１０００ＭＰａの範囲にして前記高圧処理を実施する第２工程とを有していてもよい。また、前記第２工程の後で、処理物を前記高圧装置から取り出す第３工程を含んでいてもよい。
In the method for producing a high-pressure processed product of coffee fruit according to the present invention, a compound whose pH can be adjusted may be added when the high-pressure processing is performed . The second the step of subjecting the high pressure process, carried a first step of introducing said aqueous solution and the coffee cherries in a high pressure apparatus, the high-pressure treatment to a pressure in the high pressure apparatus to a range of 10~1000MPa And a process . Further, after it said second step, a third step of taking out the treated product from the high pressure apparatus may be free Ndei.
本発明に係るコーヒー果実の高圧処理物の製造方法は、前記第１工程〜前記第３工程を行った後、新たなコーヒー果実を前記高圧装置に投入して第１工程〜第３工程を順次繰り返してもよい。さらに、分離された前記種子部を乾燥する工程、又は、分離された前記種子部以外の部からコーヒー果実に含まれる成分を分離する工程を含んでいてもよい。本発明に関する処理物は、本発明に係るコーヒー果実の高圧処理物の製造方法から得られることを特徴とする。
In the method for producing a high-pressure processed product of coffee fruit according to the present invention, after performing the first step to the third step, new coffee fruit is charged into the high-pressure device to sequentially perform the first step to the third step. it may be repeatedly. Moreover, drying the separated the seed unit, or, a step of separating the components included from the separated parts other than the seed portion to coffee berries may be free Ndei. Treated with the present invention is obtained from the manufacturing method of the high-pressure treatment of coffee cherries according to the present invention is characterized in Rukoto.
本発明に係るコーヒー果実の高圧処理方法は、コーヒー果実の質量に対し１００質量倍以下の範囲で、０．００１〜１０質量％の酵素を含む水溶液を前記コーヒー果実に添加し、７５℃以上１２０℃以下の範囲で１０〜１０００ＭＰａの高圧処理を施すことを特徴とする。本発明に係るコーヒー果実の高圧処理方法は、前記高圧処理を施す際に、ｐＨ調整可能な化合物を添加してもよい。
The method for high-pressure treatment of coffee fruit according to the present invention comprises adding an aqueous solution containing 0.001 to 10 mass% of enzyme to the coffee fruit in a range of 100 times or less the mass of the coffee fruit, and the temperature is 75° C. or higher and 120° C. or higher. It is characterized in that high-pressure treatment of 10 to 1000 MPa is performed in a range of 0 °C or lower . High-pressure processing method of coffee cherries according to the present invention, when performing the high pressure process, it may be added a pH adjusting compound.
本発明のコーヒー果実の高圧処理方法及び高圧処理物の製造方法によれば、コーヒー果実のパルパー粉砕処理やぬめり（シュミレージ）除去の為の発酵処理（通常１日〜２日間）、パーチメント（内果皮）の剥離処理を個別の工程として必要とせず、コーヒー果実の精製工程の大幅な時間短縮、生産コストの低減を図ることできる。 According to the method for high-pressure treatment of coffee fruit and the method for producing high-pressure treated product of the present invention, coffee fruit is crushed by pulper, fermentation treatment for removing slime (similage) (usually 1 to 2 days), parchment (endocarp). The peeling process of 1) is not required as a separate process, and it is possible to significantly reduce the time required for the coffee fruit refining process and reduce the production cost.
本発明は、前述の手段を提供するものであって、好ましくは、コーヒー果実の質量に対し１００質量倍以下の範囲で、０．００１〜１０質量％の酵素を含む水溶液をコーヒー果実に添加し１０〜１０００ＭＰａの高圧処理を施す工程と、その後、種子部と種子部以外の部の少なくとも１種の処理物を分離する工程とを有することを特徴とするコーヒー果実の高圧処理物の製造方法及び関連の従属発明を提供する。
以下、本発明の実施形態を詳細に説明する。
図１はコーヒー果実の断面図を示す。コーヒー果実は一般に赤く熟した果実（チェリー）を摘み取る。その果実の構成部は、外側から外皮１、その下部の果肉２、粘液質のペクチン質からなるミューレージ３、内果皮のパーチメント４、及び２つの種子５からなる。The present invention provides the above-mentioned means, preferably, an aqueous solution containing 0.001 to 10 mass% of enzyme is added to coffee fruit in a range of 100 times or less the mass of coffee fruit. A method for producing a high-pressure processed product of coffee fruit, which comprises a step of performing a high-pressure treatment of 10 to 1000 MPa, and a step of separating at least one processed product of a seed part and a part other than the seed part, and A related dependent invention is provided.
Hereinafter, embodiments of the present invention will be described in detail.
FIG. 1 shows a sectional view of coffee fruit. Coffee berries are generally picked from red ripe berries (cherries). The constituent part of the fruit is composed of an outer coat 1, a pulp 2 below the outer coat, a mutagen 3 composed of a mucinous pectin substance, a parchment 4 of an inner skin, and two seeds 5 from the outside.
図２は、本発明の実施形態に係るコーヒー果実の高圧処理物の製造方法の概略（一例）を示す。図２では、集荷したコーヒー果実を高圧処理可能な装置内に入れ、高圧処理を施した後、液状物化（種子の周辺にゼリー状物が絡む）された処理物から種子とゼリー状物を分離する。
種子は水洗後に乾燥して生豆として回収、またゼリー状物にはパルプやミューレージ、パーチメント発酵物由来の液状物（水溶液）を分離する工程を表している。
ここで、液状物には、植物繊維質分解物や食品等に有効な成分の物質が含まれている。有益成分の物質の分離には、濾過法や圧縮脱水法、遠心分離法等の採用により、繊維質分解物を除去して、有効成分が溶解した水溶液部を収得することができる。さらにこの水溶液部は、サイズ排除クロマトグラフィー（ＳＥＣ法、ゲルろ過クロマトグラフィー等）を用いて、有効成分の物質に単離収得することができる。FIG. 2 shows an outline (one example) of the method for producing a high-pressure processed product of coffee fruit according to the embodiment of the present invention. In FIG. 2, the collected coffee fruits are put into a device capable of high-pressure treatment, subjected to high-pressure treatment, and then separated from the seed and the jelly-like substance from the liquefied (jelly-like substance is entangled around seed) To do.
The seeds are washed with water and then dried to be recovered as raw beans, and the jelly-like material represents a step of separating a liquid material (aqueous solution) derived from pulp, murage, or parchmented fermented material.
Here, the liquid substance contains a substance that is an effective component for a plant fiber decomposition product, food, and the like. For separating the substance of the beneficial component, a fibrous decomposition product can be removed by adopting a filtration method, a compression dehydration method, a centrifugal separation method or the like to obtain an aqueous solution part in which the active ingredient is dissolved. Furthermore, this aqueous solution part can be isolated and obtained as a substance of the active ingredient by using size exclusion chromatography (SEC method, gel filtration chromatography, etc.).
本発明の実施形態に係る発明は、コーヒー果実の高圧処理物の製造方法であって、コーヒー果実に１０〜１０００ＭＰａの高圧処理を施す工程後、種子部と種子部以外の部の少なくとも１種の処理物を分離する工程を含む、コーヒー果実の高圧処理物の製造方法を提供する。
ここで、高圧処理を施す圧力は、常温を超える圧力下であれば良く、著しい効果を発揮する為には圧力１０〜１０００ＭＰａの範囲が好ましく、さらに３０〜８００ＭＰａの範囲がより好ましく、５０〜６００ＭＰａの範囲が望ましい。高圧処理を施す圧力が１０ＭＰａ未満の場合、本発明の効果を著しく低減してしまう恐れがある。また、処理圧力が１０００ＭＰａを超える場合は、高圧処理を施す容器や動力設備等の耐圧性に信頼性を損なう恐れが生じ、安全性の低下や運転時間が長くなる結果、生産コストに大きく影響する結果を招いてしまう恐れがある。また、酵素活性を低減してしまう恐れがある。The invention according to the embodiment of the present invention is a method for producing a high-pressure processed product of coffee fruit, which comprises a step of subjecting coffee fruit to a high-pressure treatment of 10 to 1000 MPa, and a seed portion and at least one portion other than the seed portion. Provided is a method for producing a high-pressure processed product of coffee fruit, which comprises a step of separating the processed product.
Here, the pressure for the high-pressure treatment may be a pressure higher than room temperature, and a pressure range of 10 to 1000 MPa is preferable, a range of 30 to 800 MPa is more preferable, and a pressure range of 50 to 600 MPa is preferable in order to exert a remarkable effect. The range of is desirable. When the pressure applied with the high pressure treatment is less than 10 MPa, the effects of the present invention may be significantly reduced. Further, when the processing pressure exceeds 1000 MPa, reliability may be impaired in the pressure resistance of the container or power equipment to be subjected to high-pressure processing, resulting in reduced safety and longer operating time, resulting in a large impact on production costs. There is a risk of causing results. In addition, there is a risk that the enzyme activity will be reduced.
このように本発明において、コーヒー果実に高圧処理を施すことにより、コーヒー果実の腐敗や菌の働きを抑え、自己分解酵素を持っているコーヒー果実の酵素の作用を活性化させることができ、従来技術（１）〜（４）に比べて、比べものにならない短時間で、かつ簡易な作業工程により、外皮や果肉、ミューレージ、パーチメント等を取り除くことが可能である。また、外部から積極的に酵素を補填することにより、前記の本発明の効果は加速される。
また、本発明の製造方法では、前記高圧処理を施す工程前に、コーヒー果実の質量に対して１００質量倍以下の範囲で、０．００１〜１０質量％の酵素を含む酵素添加水を投入する工程を含んでも良い。Thus, in the present invention, by subjecting the coffee fruit to a high-pressure treatment, it is possible to suppress the decay and fungi of the coffee fruit, and activate the action of the enzyme of the coffee fruit that has an autolytic enzyme. Compared with the techniques (1) to (4), it is possible to remove the outer skin, the flesh, the murage, the parchment, etc. in an incomparably short time and by a simple working process. Further, the effect of the present invention described above is accelerated by positively supplementing the enzyme from the outside.
In addition, in the production method of the present invention, before the step of performing the high-pressure treatment, enzyme-added water containing 0.001 to 10 mass% of enzyme is added in a range of 100 times or less the mass of coffee fruit. You may include a process.
本発明の製造方法においては、通常生産地から運び込まれたコーヒー果実は選別も兼ねてタンク水等に投入され、ゴミ選別とコーヒー果実の洗浄の後に、高圧処理装置内に移され、水の無添加下又は所定量の水を投入して高圧処理が行われる。ここで、加水量は、好ましくは被処理物のコーヒー果実の質量に対して、１０倍量未満が良く、さらに５倍量未満がより好ましく、３倍量未満が望ましい。加水量が１０倍量を超えると、高圧処理後に収得する液状物の溶液量が増えてしまう結果、その後の有効成分を含む水溶液の濃縮に多くのエネルギーと時間を要してしまい、有効成分の単離を困難にする恐れがある。 In the production method of the present invention, the coffee fruits normally transported from the production site are put into tank water or the like for the purpose of sorting as well, and after the garbage sorting and the washing of the coffee fruits, they are transferred into the high-pressure processing apparatus and the water is removed. High-pressure treatment is performed under addition or by adding a predetermined amount of water. Here, the amount of water added is preferably less than 10 times, more preferably less than 5 times, more preferably less than 3 times the mass of the coffee fruit to be treated. If the amount of water added exceeds 10 times, the amount of the liquid material obtained after the high-pressure treatment increases, resulting in a large amount of energy and time required for the subsequent concentration of the aqueous solution containing the active ingredient, and May make isolation difficult.
また、本発明では、好ましくは高圧処理を施す工程前に、酵素添加を行うのが良く、例えばコーヒー果実の乾燥固形質量に対して、酵素を０．０１〜５質量％の範囲で用いるのが良く、０．１〜２質量％の範囲がさらに望ましい。酵素添加量が０．０１未満であるとパルプ等の液状化の働きを最大限に発揮できない恐れがあり、また５質量％を超えて用いる場合には生産コストの大幅なアップになってしまう。酵素は、パーチメントに残った果肉の一部を除去するため水槽で発酵させる働きがあり、さらに高圧環境では発酵の反応が促進される。その結果、有益な発酵成分を多く産生することができる。 Further, in the present invention, it is preferable to add an enzyme, preferably before the step of subjecting to high-pressure treatment. For example, the enzyme is used in an amount of 0.01 to 5% by mass based on the dry solid mass of coffee fruit. Good, and the range of 0.1 to 2 mass% is more desirable. If the amount of enzyme added is less than 0.01, the function of liquefying pulp or the like may not be exhibited to the maximum, and if it is used in excess of 5% by mass, the production cost will be greatly increased. The enzyme has a function of fermenting in the aquarium to remove a part of the pulp remaining in the parchment, and further accelerates the fermentation reaction in a high-pressure environment. As a result, a large amount of beneficial fermentation components can be produced.
高圧処理を施す際の処理温度は、通常３０〜１２０℃の範囲が好ましく、さらに３０〜１００℃の範囲がより好ましく、３０〜８０℃の範囲が望ましい。処理温度が３０℃未満の低温では本発明の効果を著しく低減してしまう恐れがある。また処理温度が、１２０℃を超える場合は加熱〜冷却等に係る時間が長くなる結果、生産コストに大きく影響する結果を招いてしまう恐れがある。
しかしながら、室温以上の高い温度域の処理では、コーヒー豆（種子部）に「煮詰め」の効果を付与することができ、その結果、本発明の高い温度での高圧処理を施す結果、場合によっては生豆の成分分解も併発し、糖質、アミノ酸類が増えるので、コーヒー豆の焙煎後の飲料としてコクや旨味成分の増大が期待される。The treatment temperature for the high-pressure treatment is usually preferably in the range of 30 to 120°C, more preferably 30 to 100°C, and more preferably 30 to 80°C. If the treatment temperature is lower than 30° C., the effect of the present invention may be significantly reduced. Further, if the processing temperature is higher than 120° C., the time required for heating to cooling and the like becomes long, which may result in a large influence on the production cost.
However, the treatment in a high temperature range of room temperature or higher can impart the effect of "boil down" to the coffee beans (seed portion), and as a result, the high pressure treatment at a high temperature of the present invention results in some cases. Since the decomposition of raw beans is also accompanied by an increase in sugars and amino acids, it is expected that the richness and umami components will increase as a drink after roasting coffee beans.
本発明では、また好ましくは高圧処理を施す際に、ｐＨ調整剤を添加しても良い。ｐＨ調整剤としては、食品のｐＨ調整に用いられているｐＨ調整剤ならば広く用いることができる。例えばクエン酸、クエン酸三ナトリウム、炭酸ナトリウム、リン酸及びリン酸等を挙げることができる。
ｐＨ調整剤は、ｐＨ４〜９の範囲で調整できるものが好ましい。In the present invention, a pH adjuster may be added, preferably when the high pressure treatment is performed. As the pH adjusting agent, any pH adjusting agent used for adjusting the pH of food can be widely used. Examples thereof include citric acid, trisodium citrate, sodium carbonate, phosphoric acid and phosphoric acid.
The pH adjuster is preferably one that can be adjusted within the range of pH 4-9.
さらに、本発明のコーヒー果実の高圧処理物の製造方法では、コーヒー果実に１０〜１０００ＭＰａの高圧処理を施す工程が、コーヒー果実を高圧装置に投入する第１工程と高圧装置内の圧力を１０〜１０００ＭＰａの範囲で実施する第２工程からなる。また、第２工程の後で、処理物を高圧装置から取り出す第３工程を含むでも良い。そして、第１工程〜前記第３工程を行った後、新たなコーヒー果実を第１工程に投入して第１工程〜第３工程を順次繰り返す、コーヒー果実の高圧処理物の製造方法を提供する。
さらに、本発明では、種子部を乾燥する工程又は種子部以外の部からコーヒー果実に含まれる成分を分離する工程を含んでも良い。Furthermore, in the method for producing a high-pressure processed product of coffee fruit of the present invention, the step of subjecting the coffee fruit to a high-pressure treatment of 10 to 1000 MPa includes the first step of introducing the coffee fruit into the high-pressure device and the pressure in the high-pressure device of 10 to 10. The second step is performed in the range of 1000 MPa. Further, after the second step, a third step of taking out the processed product from the high pressure device may be included. Then, after performing the first step to the third step, a method for producing a high-pressure processed product of coffee fruit is provided, in which new coffee fruits are added to the first step and the first step to the third step are sequentially repeated. ..
Further, the present invention may include a step of drying the seed part or a step of separating the components contained in the coffee fruit from parts other than the seed part.
また、本発明のコーヒー果実の高圧処理物の製造方法から得られた処理物を提供する。
さらに、本発明では、コーヒー果実に１０〜１０００ＭＰａの高圧処理を施すことを特徴とするコーヒー果実の高圧処理方法を提供する。Also provided is a processed product obtained from the method for producing a high-pressure processed product of coffee fruit of the present invention.
Furthermore, the present invention provides a high-pressure treatment method for coffee fruits, which comprises subjecting coffee fruits to high-pressure treatment at 10 to 1000 MPa.
本発明では、コーヒー果実を高圧装置内に投入する際は、可撓性のある樹脂袋（例えばラミネート加工袋等）を使用して、所定の方法で脱気して密封、外気と遮断して高圧処理し、コーヒー果実の酸化を阻止することができる。ここで、高圧処理に利用できる高圧処理装置は、一般に密閉容器中で静水圧を利用する装置を採用することができる。例えば、公知な食品加工用で使用されている装置、CIP装置、パルス併用高圧処理装置、中低静水圧処理装置等の高静水圧装置が挙げられ、直接加圧方式（４００MPa以上）や間接加圧方式（４００MPa以下）が適する。 According to the present invention, when the coffee fruit is put into the high-pressure device, a flexible resin bag (for example, a laminated bag) is used, and degassed and sealed by a predetermined method to shield it from the outside air. High-pressure treatment can prevent coffee fruit oxidation. Here, as a high-pressure processing apparatus that can be used for high-pressure processing, an apparatus that utilizes hydrostatic pressure in a closed container can be adopted. For example, there is a known device used for food processing, a CIP device, a high pressure treatment device with pulse combined use, a high hydrostatic pressure device such as a medium and low hydrostatic pressure treatment device, and a direct pressure method (400 MPa or more) or an indirect pressurization method. A pressure method (400 MPa or less) is suitable.
より具体的には、神戸製鋼所製CIP装置（型式CP900）、神戸製鋼所製パルス併用高圧処理装置、神戸製鋼所製WIP装置、神戸製鋼所製 超高圧処理装置 Dr. CHEF、（株）スギノマシン製サーボプレッシャ５００（HPV-50C20-S型）石川島播磨重工業（株）製の食品加工用装置、（株）山本水圧工業所製HYPREX TEST 1TA-90、NPSマシナリー（株）製高圧処理試験装置BP800、（株）東洋高圧製まるごとエキス装置等のバッチ式装置が挙げられる。 More specifically, Kobe Steel CIP equipment (model CP900), Kobe Steel pulse combined high-pressure processing equipment, Kobe Steel WIP equipment, Kobe Steel ultra-high pressure processing equipment Dr. CHEF, Sugino Co., Ltd. Machine-made servo pressure 500 (HPV-50C20-S type) Ishikawajima-Harima Heavy Industries' food processing equipment, Yamamoto Water Pressure Industrial Co., Ltd. HYPREX TEST 1TA-90, NPS Machinery's high-pressure processing test equipment BP800, a batch type device such as a whole extract device manufactured by Toyo High-Press Co., Ltd.
また、連続的な高圧処理ができる装置としては、神戸製鋼所製の横型HPP超高圧処理装置（商品名“FOOD FRESHER”）やHiperbaric社製（120型等）装置なども適用される。
本発明で用いられる酵素には、酸化還元酵素、転移酵素、加水分解酵素、脱離酵素、異性化酵素、合成酵素から少なくとも１種を選択することができる。中でも加水分解酵素が好ましく使用される。加水分解酵素には、例えば、ホスファターゼ（ＡＬＰＡｃＰ）、アミラーゼ（でんぷん分解酵素）、ロイシンアミノペプチターゼ（ＬＡＰ）、リパーゼ、トリプシン、キモトリプシン、プロテアーゼ（たんぱく質加水分解酵素）、ウロキナーゼ、ウレアーゼ、β-ガラクトシダーゼ、グルコシダーゼ、リゾチーム、β-ラクタマーゼ、アデノシン三リン酸加水分解酵素（ＡＴＰａｓｅ）、アルギナーゼ、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、キシラナーゼ、インベルターゼ、ホスホリパーゼ、タンアーゼ、デキストラナーゼ等を挙げることができ、少なくとも１種を選択することができる。
さらには、システイン酵素、パイナップル酵素、パパイン酵素（精製パパイン）なども同様に挙げることができる。As a device capable of continuous high-pressure treatment, a horizontal HPP ultra-high pressure treatment device (trade name “FOOD FRESHER”) manufactured by Kobe Steel, Ltd., a device manufactured by Hiperbaric (type 120, etc.) and the like are also applied.
As the enzyme used in the present invention, at least one kind can be selected from oxidoreductase, transferase, hydrolase, leaving enzyme, isomerase, and synthase. Of these, hydrolases are preferably used. Examples of hydrolases include phosphatase (ALPAcP), amylase (starch-degrading enzyme), leucine aminopeptidase (LAP), lipase, trypsin, chymotrypsin, protease (protein hydrolase), urokinase, urease, β-galactosidase, Glucosidase, lysozyme, β-lactamase, adenosine triphosphate hydrolase (ATPase), arginase, cellulase, hemicellulase, pectinase, xylanase, invertase, phospholipase, tanase, dextranase and the like can be mentioned, and at least one kind is used. You can choose.
Further, cysteine enzyme, pineapple enzyme, papain enzyme (purified papain) and the like can be mentioned in the same manner.
本発明では、さらに酵素を主剤に用いた酵素剤も用いることができる。この酵素剤として、例えば三菱フード（株）のコクラーゼＰ、α-アミラーゼ、グルコアミラーゼ、ロテアーゼ「商品名コクラーゼ」、アミラーゼ「商品名コクラーゼG2」、セルラーゼ「商品名スクラーゼC」、キシラナーゼ(ヘミセルラーゼ)、「商品名スクラーゼX」、ペクチナーゼ「商品名スクラーゼN」、ペクチナーゼ「商品名スクラーゼS」、ペクチナーゼ、キシラナーゼ「商品名スクラーゼA」、インベルターゼ、パパイン「精製パパイン」、ホスホリパーゼ「ホスホリパーゼA1」、タンナーゼ、デキストラナーゼ「デキストラナーゼ2F」等を挙げることができ、少なくとも１種を選択することができる。さらにシステイン酵素やパイナップル酵素なども使用される。 In the present invention, an enzyme agent containing an enzyme as a main ingredient can also be used. Examples of this enzyme agent include cokulase P, α-amylase, glucoamylase, lotase “trade name cochrase”, amylase “trade name cochrase G2”, cellulase “trade name sucrase C”, xylanase (hemicellulase) of Mitsubishi Foods Co., Ltd. , "Trade name Sucrase X", pectinase "trade name Sucrase N", pectinase "trade name Sucrase S", pectinase, xylanase "trade name Sucrase A", invertase, papain "purified papain", phospholipase "phospholipase A1", tannase, Examples include dextranase “Dextranase 2F”, and at least one kind can be selected. Furthermore, cysteine enzyme and pineapple enzyme are also used.
本発明では、好ましくはタンパク質分解酵素や植物繊維分解酵素（セルラーゼ、ペクチナーゼ等）からなる群から選ばれた少なくとも１種の酵素を用いることが効果的である。さらにタンパク質分解酵素を単独又は他の酵素と共用して用いることも効果的である。 In the present invention, it is effective to use at least one enzyme selected from the group consisting of proteolytic enzymes and plant fiber degrading enzymes (cellulase, pectinase, etc.). It is also effective to use the proteolytic enzyme alone or in combination with other enzymes.
特許文献４には、コーヒーの食用原材料から食用抽出生成物を製造する方法について、食用原材料を粒子に粉砕し、粒子を水中で抽出して抽出物を生成させ、フィルタを用いて濾過する前に、抽出物中の炭水化物を凝集させる為に酵素を添加する方法が開示されているが、本発明は、コーヒー果実の高圧処理物の製造方法において、高圧処理を施す工程前に、所定濃度の酵素添加水を投入して所定の高圧処理を施すことにより、コーヒー果実からの液状化を促進して、種子部と種子部以外の部の少なくとも１種の処理物を分離する、コーヒー果実の高圧処理物の製造方法に関する。 Patent Document 4 discloses a method for producing an edible extraction product from an edible raw material for coffee, by crushing the edible raw material into particles, extracting the particles in water to produce an extract, and filtering the same with a filter. , A method of adding an enzyme to agglomerate the carbohydrate in the extract is disclosed, the present invention is a method for producing a high-pressure processed product of coffee fruit, the enzyme of a predetermined concentration before the step of performing high-pressure treatment. High-pressure treatment of coffee berries, in which added water is added and a predetermined high-pressure treatment is performed to promote liquefaction from coffee berries and separate at least one kind of treated material from the seed portion and the portion other than the seed portion. The present invention relates to a method of manufacturing a product.
また、本発明の実施形態に係る発明では、コーヒー果実に１０〜１０００ＭＰａの高圧処理を施す工程が、コーヒー果実を高圧装置に投入する第１工程と高圧装置内の圧力を１０〜１０００ＭＰａの範囲で実施する第２工程からなり、第２工程の後で、処理物を高圧装置から取り出す第３工程を含んでも良い。 Further, in the invention according to the embodiment of the present invention, the step of subjecting the coffee fruit to a high-pressure treatment of 10 to 1000 MPa includes the first step of introducing the coffee fruit into the high-pressure device and the pressure in the high-pressure device in the range of 10 to 1000 MPa. It may include a second step to be performed, and after the second step, a third step of taking out the processed product from the high-pressure apparatus may be included.
その為、大量のコーヒー果実の高圧処理を行う際には、第１工程〜第３工程を行った後、新たなコーヒー果実原料を第１工程に投入して第１工程〜第３工程を流れ作業的に順次繰返して行うことができる高圧装置を用いることができる。このような高圧装置には、前記第１工程〜前記第３工程を行った後、新たなコーヒー果実原料を第１工程に投入して第１工程〜第３工程を順次流れ作業として行うことができる。 Therefore, when performing a high-pressure treatment of a large amount of coffee fruits, after performing the first step to the third step, a new coffee fruit raw material is put into the first step and the first step to the third step are performed. It is possible to use a high-pressure device which can be sequentially and operationally and repeatedly performed. In such a high-pressure device, after performing the first step to the third step, a new coffee fruit raw material may be added to the first step and the first step to the third step may be sequentially performed. it can.
図３は、従来技術（１）水洗式（ウォッシュト法）と呼ばれるコーヒー豆の加工方式の概略工程を示す。この方式では、収穫したコーヒー果実はパルパー（果肉除去機）でその外皮と果肉を除去し、次いで発酵槽に移して１日〜２日間、酵素の力でぬめりのあるミューシレージ（ペクチン質）を分解除去する。産地によっては、発酵槽を用いないで、ミューシレージムーバーと呼ばれる機械でぬめりを強制的に除去することもある。発酵槽処理後は、ぬめりの取れたパーチメント（内果皮）付きコーヒー生豆を水洗する。水洗後、含水率が１１〜１２質量％程度になるまで乾燥し、脱穀機でパーチメントを取り除き、生豆を取り出す。 FIG. 3 shows a schematic process of a processing method of coffee beans called a prior art (1) washing method (washed method). In this method, the harvested coffee fruits are pulped (flesh remover) to remove the rind and pulp, and then transferred to a fermenter for 1 to 2 days to decompose slimy mu-silage (pectin substance) with the power of enzymes. Remove. Depending on the producing area, a slimming machine may be used to forcibly remove slime without using a fermenter. After the fermenter treatment, the slimmed coffee beans with parchment (inner skin) are washed with water. After washing with water, it is dried until the water content becomes about 11 to 12% by mass, parchment is removed with a thresher, and raw beans are taken out.
図４は、従来技術（２）スマトラ式（ウエットハル法）によるコーヒー豆の加工方式の概略工程を示す。この方式では、収穫したコーヒー果実はパルパーでその外皮と果肉を除去し、ぬめり（ミューシレージ）とパーチメント（内果皮）の付いたまま、水分４０〜５０質量％程度まで乾燥する。その後、脱穀機でパーチメントを取り除き、生豆を取り出す。脱穀された生豆は、含水率が１１〜１２質量％程度になるまで乾燥する。 FIG. 4 shows a schematic process of a processing method of coffee beans according to the conventional technology (2) Sumatra method (wet hull method). In this method, the outer skin and pulp of the harvested coffee fruits are removed with a pulper, and the water content is dried to about 40 to 50% by mass with the slime (mu-silage) and parchment (inner skin) attached. Then, the parchment is removed with a thresher and the green beans are taken out. The threshed raw beans are dried until the water content becomes about 11 to 12% by mass.
図５は、従来技術（３）ブラジル式（パルプトナチュラル法）によるコーヒー豆の加工方式の概略工程を示す。この方式では、収穫したコーヒー果実はパルパーでその外皮と果肉を除去し、ぬめり（ミューシレージ）とパーチメント（内果皮）の付いたままで、カリカリの状態まで乾燥する。その後、脱穀機でミューシレージとパーチメントを取り除き、生豆を取り出す。 FIG. 5: shows the schematic process of the processing method of the coffee beans by the prior art (3) Brazilian method (pulped natural method). In this method, the harvested coffee berries are pulped to remove their crust and pulp, and dried to a crispy state while leaving the slime (mu-silage) and parchment (inner skin) attached. After that, the mucilage and parchment are removed with a thresher, and raw beans are taken out.
図６は、従来技術（４）自然乾燥式（ナチュラル法）によるコーヒー豆の加工方式の概略工程を示す。この方式は、収穫したコーヒー果実を敷物の上に拡げて長期間乾燥してカリカリの状態になったところで脱穀し生豆を取り出すシンプルな方法である。産地の自然環境等に対応して採用される。 FIG. 6 shows a schematic process of a conventional method (4) of a method for processing coffee beans by a natural drying method (natural method). This method is a simple method in which the harvested coffee berries are spread on a rug, dried for a long time and become crispy, and then threshed to take out raw beans. It is adopted according to the natural environment of the production area.
このように、従来技術（１）〜（４）は、加工プロセスに、パルパー（果肉除去機）工程、発酵工程（１日〜２日程度）、乾燥工程（長期風乾）、水洗工程、脱穀工程等の多くの工程を必要とするが、産地の自然環境を活かしたプロセスと言える。 As described above, in the conventional techniques (1) to (4), the processing process includes a pulper (flesh remover) step, a fermentation step (about 1 to 2 days), a drying step (long-term air drying), a water washing step, and a threshing step. Although it requires many steps such as, it can be said that the process makes use of the natural environment of the production area.
（有益成分の物質の単離）
前述のように、本発明のコーヒー果実の高圧処理物の製造方法によって得られるゼリー状物（液状物）から、食品等に有効な成分を単離することができる。その代表的な成分の化合物誘導体としては、クロロゲン酸誘導体（chlorogenic acid、別名；カフェオイルキナ酸 (caffeoylquinic acid) 等のポリフェノール系化合物、高分子〜低分子の多糖類、カフェイン、フラボノール等が挙げられる。特に最近では、ポリフェノール系化合物は、病気や老化の原因となる活性酸素を減らす作用があることが知られている。図７は、このうちクロロゲン酸誘導体の代表的な成分の化学構造を示す。(Isolation of beneficial substance substances)
As described above, an ingredient effective for foods and the like can be isolated from the jelly-like material (liquid material) obtained by the method for producing a high-pressure processed product of coffee fruit of the present invention. Compound derivatives of its typical components include polyphenol compounds such as chlorogenic acid (also known as caffeoylquinic acid), high to low molecular weight polysaccharides, caffeine and flavonols. In particular, recently, polyphenol compounds have been known to have an action of reducing active oxygen, which causes diseases and aging, and Fig. 7 shows the chemical structures of typical components of chlorogenic acid derivatives. Show.
本発明では従来技術（１）〜（４）に比べて、用いる水量を限定できるために、高圧処理後の有効成分を含む水溶液の濃縮に多くのエネルギーと時間を要することなく、有効成分の単離を容易にできる利点がある。 In the present invention, since the amount of water used can be limited as compared with the prior arts (1) to (4), the concentration of the aqueous solution containing the active ingredient after high-pressure treatment does not require much energy and time, and the active ingredient alone is concentrated. There is an advantage that separation is easy.
また、本発明のコーヒー果実の高圧処理を行った後、種子部と種子部以外の部の処理物に対して、CO2超臨界処理をさらに加えることにより、当該種子部と種子部以外の部の処理物からCO2流体に可溶な分解成分を取り除くことができ、前記有効成分の単離を容易にするだけでなく、コーヒー生豆（種子部）の焙煎後の飲料としてコクや旨味のバランスを改良することができる。 Further, after performing high-pressure treatment of the coffee fruit of the present invention, to the processed product of the seed part and the part other than the seed part, by further adding a CO2 supercritical treatment, the seed part and the part other than the seed part are treated. CO2 fluid-soluble decomposition components can be removed from the processed product, not only facilitating the isolation of the above-mentioned active ingredients, but also the balance of richness and umami as a beverage after roasting green coffee beans (seed part). Can be improved.
以下、本発明を実施例によってさらに詳細に説明するが、本発明は実施例に限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.
実施例１（サンプル１）
コーヒー果実約２０ｇを計量して、透明なラミネート加工袋（福助工業（株）製、Rタイプ）（本明細書ではラミネート加工袋と記載する）に入れ、所定の方法で吸引脱気しシーラーで密封、これを温度７５℃、１００ＭＰａ下の高圧処理装置内に設置して、２４時間の高圧処理を実施した。コーヒー果実の入ったラミネート加工袋を高圧処理装置から取り出したところ、コーヒー果実の形状は保たれているものの液状物が浸み出していた。なお、図８は、実施例で用いたコーヒー果実（原料）の外観写真である。図９は、高圧処理を施す前のラミネート加工袋内に収納されたコーヒー果実（原料）の外観写真である。図１０のサンプル１図は、実施例１の高圧処理を施した後の外観写真である（表１参照）。表１中、液状物の浸み出しをラミネート加工袋の外観から観測できたものを「○」、多くの液状物の観測できたものを「◎」、原形のままで液状物の浸み出しが見られないのを「×」と判定して記載した。Example 1 (Sample 1)
Approximately 20 g of coffee fruit is weighed and placed in a transparent laminating bag (R type, manufactured by Fukusuke Kogyo Co., Ltd.) (referred to as laminating bag in this specification), suctioned and degassed by a predetermined method, and then with a sealer. The container was sealed, placed in a high-pressure processing apparatus at a temperature of 75° C. and under 100 MPa, and subjected to high-pressure processing for 24 hours. When the laminated bag containing the coffee fruit was taken out from the high-pressure processing apparatus, the liquid fruit was seeping out although the shape of the coffee fruit was maintained . Note that FIG. 8 is a photograph of the appearance of the coffee fruit (raw material) used in the examples. FIG. 9 is a photograph of the appearance of the coffee fruit (raw material) stored in the laminated bag before the high pressure treatment. 10 is a photograph of the appearance after the high-pressure treatment of Example 1 (see Table 1). In Table 1, the leaching of the liquid material can be observed from the appearance of the laminated bag, "○", the observation of many liquid materials is "◎", the leaching of the liquid material in its original shape It was judged as "x" when no was observed and described.
実施例２（サンプル２）
コーヒー果実と等量の水を密封した以外は、実施例１と同様に実施したところ、コーヒー果実の形状は保たれているものの液状物が浸み出していた（表１参照）。図１０のサンプル２図は、実施例２の高圧処理を施した後の外観写真である。Example 2 (Sample 2)
When the same procedure as in Example 1 was carried out except that the same amount of water as that of the coffee fruit was sealed, the shape of the coffee fruit was maintained, but the liquid substance leached out (see Table 1). Sample 2 in FIG. 10 is a photograph of the appearance after the high-pressure treatment of Example 2.
実施例３（サンプル３）
（株）超臨界技術研究所製「酵素D」（セルラーゼ＋ペクチナーゼ、植物繊維分解酵素）を０．０１ｇ添加した以外は、実施例２と同様に実施したところ、コーヒー果実の形状は大きく崩れ、コーヒー果実から多くの液状物が浸み出ていた（表１参照）。図１０のサンプル３図は、実施例３の高圧処理を施した後の外観写真である。Example 3 (Sample 3)
Supercritical Technology Institute Co., Ltd. "Enzyme D" (cellulase + pectinase, vegetable fiber degrading enzyme) was added in the same manner as in Example 2 except that 0.01g was added, the shape of the coffee fruit collapsed significantly, Many liquids were leached from the coffee fruit (see Table 1). Sample 3 in FIG. 10 is a photograph of the appearance after the high-pressure treatment of Example 3.
実施例４（サンプル４）
（株）超臨界技術研究所製「酵素E」（プロテアーゼ、タンパク質分解酵素）を０．０１ｇ添加した以外は、実施例２と同様に実施したところ、コーヒー果実の形状は大きく崩れ、コーヒー果実から多くの液状物が浸み出ていた（表１参照）。図１０のサンプル４図は、実施例４の高圧処理を施した後の外観写真である。Example 4 (Sample 4)
The same procedure as in Example 2 was carried out except that 0.01 g of "Enzyme E" (protease, proteolytic enzyme) manufactured by Supercritical Technology Laboratory Co., Ltd. was added. Many liquids were seeping out (see Table 1). Sample 4 in FIG. 10 is a photograph of the appearance after the high pressure treatment of Example 4.
実施例５（サンプル５）
三菱化学フード（株）製「酵素P」（パパイン酵素）を０．０１ｇ添加した以外は、実施例２と同様に実施したところ、コーヒー果実の形状は大きく崩れ、コーヒー果実から多くの液状物が浸み出ていた（表１参照）。図１０のサンプル５図は、実施例５の高圧処理を施した後の外観写真である。Example 5 (Sample 5)
The same procedure as in Example 2 was carried out except that 0.01 g of "enzyme P" (papain enzyme) manufactured by Mitsubishi Kagaku Foods Co., Ltd. was added, and the shape of the coffee fruit was greatly disrupted, and many liquids were removed from the coffee fruit. It was leaching (see Table 1). Sample 5 in FIG. 10 is a photograph of the appearance after the high pressure treatment of Example 5.
なお、酵素D（実施例３）と酵素E（実施例４）を比べると、酵素Dを加えた場合の方がコーヒー果実の形状の崩れが大きく、より多くの液状物が生成していた。一方、酵素P（実施例５）を用いた場合は、多くの液状物の中に多くの生豆が抜け出ていた。このように、複数の酵素を用いた場合には、酵素添加効果が顕現に現れた。
実施例５で高圧処理して得られたサンプル５から液状物とコーヒー豆を分離し、液状物を特許文献２の記述等を参照してその有効成分を分析したところ、カフェイン、クロロゲン酸、カテキン、エピカテキンを検出した。これらの有効成分の収得率は、VDF FutureCeuticals社の公開情報（http://www.coffeeberry.com/chemistry-comparison-whole-coffee-green-coffee-bean）のデータ値の理論値を参考にすると収率２０％〜５０％程度と推定された。In addition, when comparing enzyme D (Example 3) and enzyme E (Example 4), the shape of coffee fruit was more distorted when enzyme D was added, and more liquid was produced. On the other hand, when the enzyme P (Example 5) was used, a large amount of green beans had escaped into many liquid substances. As described above, when a plurality of enzymes were used, the effect of enzyme addition was apparent.
A liquid substance and coffee beans were separated from the sample 5 obtained by the high-pressure treatment in Example 5, and the liquid substance was analyzed for active ingredients with reference to the description of Patent Document 2 and the like. As a result, caffeine, chlorogenic acid, Catechin and epicatechin were detected. The collection rate of these active ingredients is based on the theoretical value of the data value of VDF FutureCeuticals public information (http://www.coffeeberry.com/chemistry-comparison-whole-coffee-green-coffee-bean). The yield was estimated to be about 20% to 50%.
実施例６
「酵素P」（パパイン酵素）を０．０１ｇから０．２ｇに変更にした以外は、実施例５と同様に実施して、コーヒー果実から染み出た液状物の成分をHPLC（高速液体クロマトグラフィー）で分析したところ、図１１に示すように、クロロゲン酸、カフェイン酸及びカフェインが検出された。なお、コーヒー果実から染み出た液状物は、所定の方法で液状物とコーヒー豆をフィルタ等を用いてろ過分離した。HPLC測定は、当業者が通常用いる方法、例えばODSカラム、カラムオーブン30℃、溶離液；１質量％ギ酸水溶液のアセトニトリル溶離液（アセトニトリル１部；当該水溶液９部）、流量1mL/分、検出器；紫外可視分光検出器UV-vis (325nm)で実施した。Example 6
The same procedure as in Example 5 was carried out except that the amount of "enzyme P" (papain enzyme) was changed from 0.01 g to 0.2 g, and the liquid component exuded from the coffee fruit was subjected to HPLC (high performance liquid chromatography). ), chlorogenic acid, caffeic acid and caffeine were detected as shown in FIG. The liquid exuded from the coffee fruit was filtered and separated from the liquid and coffee beans by a predetermined method using a filter or the like. HPLC measurement is carried out by a method commonly used by those skilled in the art, for example, ODS column, column oven 30° C., eluent; acetonitrile eluent of 1 mass% formic acid aqueous solution (acetonitrile 1 part; aqueous solution 9 parts), flow rate 1 mL/min, detector UV-vis spectroscopic detector UV-vis (325 nm) was used.
実施例７
高圧処理の時間を１７時間に変更し、「酵素P」（パパイン酵素）を０．０１ｇから０．２ｇに変更した以外は、実施例５と同様に実施して、クロロゲン酸及びカフェイン酸の抽出（回収量）に対する圧力依存性を調べたところ、図１２に示す結果を得た。なお、図１２では比較として圧力をかけない時の成分回収量と対比した。成分の回収量は、高圧処理後の液状物を分離し所定の方法でｐHを４〜５に調整して、所定の方法で分析した。図１２で明らかなように、１００MPaの高圧下の方がクロロゲン酸（Chloro_A.）及びカフェイン酸（Caffe_A.）を多く抽出できることがわかった。Example 7
The procedure of Example 5 was repeated except that the time of the high-pressure treatment was changed to 17 hours, and the amount of "enzyme P" (papain enzyme) was changed from 0.01 g to 0.2 g, to obtain chlorogenic acid and caffeic acid. When the pressure dependency on the extraction (recovered amount) was examined, the results shown in FIG. 12 were obtained. For comparison, FIG. 12 compares the amount of components recovered when no pressure is applied. The recovered amount of the components was analyzed by a predetermined method after separating the liquid material after the high pressure treatment and adjusting the pH to 4 to 5 by a predetermined method. As is clear from FIG. 12, it was found that under high pressure of 100 MPa, more chlorogenic acid (Chloro_A.) and caffeic acid (Caffe_A.) could be extracted.
実施例８
処理温度の依存性を調べる為に、処理温度を７５℃と６５℃にし、酵素を「酵素P」（パパイン酵素）単独で、また酵素Pと「酵素D」（セルラーゼ系：セルラーゼ＋ペクチナーゼ）を当量、及び酵素Pと「酵素E」（プロテアーゼ）を当量で用い、用いた酵素全量を０．０１ｇから０．２ｇに変更した以外は、実施例５と同様に実施して、クロロゲン酸及びカフェイン酸の抽出（回収量）に対する処理温度依存性を調べたところ、図１３に示す結果を得た。成分の回収量は、実施例７に準じて実施した。図１３で明らかなように、７５℃下での高圧処理の方が６５℃よりもクロロゲン酸（Chloro_A.）及びカフェイン酸（Caffe_A.）を多く抽出できることがわかった。Example 8
In order to investigate the dependency of the treatment temperature, the treatment temperature was set to 75°C and 65°C, the enzyme was "enzyme P" (papain enzyme) alone, and the enzyme P and "enzyme D" (cellulase system: cellulase + pectinase) were used. Equivalent amount, and using the same amount of enzyme P and "enzyme E" (protease), except that the total amount of the enzyme used was changed from 0.01 g to 0.2 g, chlorogenic acid and cafe When the processing temperature dependency on the extraction (recovery amount) of in-acid was examined, the results shown in FIG. 13 were obtained. The amount of components collected was performed according to Example 7. As is clear from FIG. 13, it was found that the high-pressure treatment at 75° C. can extract more chlorogenic acid (Chloro_A.) and caffeic acid (Caffe_A.) than at 65° C.
比較例１
コーヒー果実約２０ｇと水２０ｇ（等量分）を計量して、透明なラミネート加工袋に入れ、所定の方法で吸引脱気しシーラーで密封、これを室温、大気圧下で２４時間静して観察した。ラミネート加工袋中のコーヒー果実の外観には全く変化は見られなかった（表２参照）。なお、表2における外観判定は、表１と同じ判定とした。Comparative Example 1
Approximately 20 g of coffee fruit and 20 g of water (equal amount) are weighed, put in a transparent laminated bag, suctioned and degassed by a predetermined method, and sealed with a sealer, and allowed to stand at room temperature and atmospheric pressure for 24 hours. I observed. No change was seen in the appearance of the coffee fruit in the laminated bag (see Table 2). The appearance determination in Table 2 was the same as that in Table 1.
比較例２
酵素Dを０．０１ｇ添加した以外は、比較例１と同様に実施したところ、ラミネート加工袋中のコーヒー果実の外観には全く変化は見られなかった（表２参照）Comparative example 2
When the same procedure as in Comparative Example 1 was carried out except that 0.01 g of enzyme D was added, no change was observed in the appearance of the coffee fruit in the laminated bag (see Table 2).
このように、本発明のコーヒー果実の高圧処理方法から、従来にはないコーヒー豆（種子）やパルプ等由来からくる植物繊維分解物の有効成分が製造できる。食品等用の有効成分となる物質は、さらに牛、豚、鳥、魚等への飼料添加用途や健康維持用サプリメント、健康飲料用途に幅広く利用される。 As described above, the high-pressure treatment method for coffee fruits of the present invention can produce an active ingredient of a plant fiber decomposed product derived from coffee beans (seed), pulp, etc., which has never been obtained. The substance which is an active ingredient for food and the like is further widely used for feed addition to cattle, pigs, birds, fish and the like, supplement for health maintenance, and health beverage.
１：外皮
２：果肉
３： ミューレージ（粘液質：ペクチン質）
４：パーチメント（内果皮）
５：種子
1: outer skin 2: pulp 3: murage (mucus: pectin)
4: Parchment (endocarp)
5: Seeds
Claims (8)
その後、種子部と種子部以外の部の少なくとも１種の処理物を分離する工程とを
有することを特徴とするコーヒー果実の高圧処理物の製造方法。 An aqueous solution containing 0.001 to 10% by mass of enzyme is added to the coffee fruit in a range of 100 times by mass or less with respect to the mass of coffee fruit, and a high-pressure treatment of 10 to 1000 MPa is performed in a range of 75°C to 120°C. The process of applying
After that, a step of separating at least one processed product of the seed part and a part other than the seed part is included, and the method for producing a high-pressure processed product of coffee fruit.
The method for high-pressure treatment of coffee fruits according to claim 7, wherein a compound whose pH can be adjusted is added when the high-pressure treatment is performed.
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