JP6829595B2 - How to make coffee extract - Google Patents
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- 235000013353 coffee beverage Nutrition 0.000 title claims description 106
- 239000000284 extract Substances 0.000 title claims description 96
- 238000000605 extraction Methods 0.000 claims description 40
- 239000003463 adsorbent Substances 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 241000723377 Coffea Species 0.000 description 88
- 241000533293 Sesbania emerus Species 0.000 description 39
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 28
- 235000019640 taste Nutrition 0.000 description 27
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- 235000019634 flavors Nutrition 0.000 description 8
- 239000012528 membrane Substances 0.000 description 8
- 239000002904 solvent Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 239000007789 gas Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 239000003125 aqueous solvent Substances 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
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- 239000011347 resin Substances 0.000 description 3
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- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 239000003245 coal Substances 0.000 description 2
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- 238000005259 measurement Methods 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
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- 238000001179 sorption measurement Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000228031 Coffea liberica Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000014040 Melitta Species 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 239000002184 metal Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
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- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
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Description
本発明は、コーヒー抽出液の製造方法に関する。 The present invention relates to a method for producing a coffee extract.
コーヒー飲料の風味には、苦味、酸味、甘味等の多くの要素があり、味に奥行きや広がりが増すことでコクとして感じられる。このように、コーヒー飲料の風味は、各要素のバランスの上に成り立っているため、これらのバランスが崩れると雑味として感じられることがある。 The flavor of coffee beverages has many elements such as bitterness, sourness, and sweetness, and it is felt as rich by increasing the depth and breadth of the taste. As described above, the flavor of the coffee beverage is based on the balance of each element, and if these balances are lost, it may be perceived as a miscellaneous taste.
従来、雑味を効果的に低減可能なコーヒー抽出液の製造方法として、多孔質物質を充填した容器内をゲージ圧−０．１〜−０．０１ＭＰａに減圧し、当該減圧条件下において容器内の多孔質物質を水性溶媒に浸漬し、その後多孔質物質にコーヒー抽出液を接触させる方法が提案されている（特許文献１）。 Conventionally, as a method for producing a coffee extract capable of effectively reducing unpleasant taste, the inside of a container filled with a porous substance is reduced to a gauge pressure of −0.1 to −0.01 MPa, and the inside of the container is reduced under the reduced pressure conditions. A method has been proposed in which the porous substance of No. 1 is immersed in an aqueous solvent, and then the coffee extract is brought into contact with the porous substance (Patent Document 1).
しかしながら、従来のコーヒー抽出液を多孔質吸着剤と接触させる方法は、雑味の除去が必ずしも十分でなく、限界があった。
本発明の課題は、雑味が抑制され、かつコクの豊かなコーヒー飲料の原料として有用なコーヒー抽出液の製造方法を提供することにある。
However, the conventional method of bringing the coffee extract into contact with the porous adsorbent does not always sufficiently remove the unpleasant taste, and has a limitation.
An object of the present invention is to provide a method for producing a coffee extract, which suppresses unpleasant taste and is useful as a raw material for a rich coffee beverage.
本発明者らは上記課題に鑑み種々検討したところ、多孔質吸着剤と接触処理後の原料コーヒー抽出液を、ペーパーフィルタを用いて常温で濾過するだけでは雑味が除去されないこと、また、特定性状のフィルタを用いて常温で濾過すると、雑味は効果的に除去される反面、コク感が顕著に損なわれることが判明した。
ここで、コーヒー抽出液の実生産の場面においては、コーヒー抽出液は焙煎コーヒー豆から熱水抽出により製造されているが、コーヒー抽出液をそのまま高温状態に置くと、抽出液の変質や揮発性物質の散逸等によりコーヒー風味が劣化しやすいため、抽出後はコーヒー抽出液を速やかに冷却することが技術常識である。また、コーヒー抽出液の多孔質吸着剤処理やその後のフィルタ処理においても、通常冷却後のコーヒー抽出液が使用されている。本発明者らは、このような技術常識に反し、敢えて通常よりも高い所定の温度にて特定性状のフィルタを用いて濾過することにより、意外にも雑味が抑制され、かつコクの豊かなコーヒー飲料の原料として有用なコーヒー抽出液が得られることを見出した。
As a result of various studies in view of the above problems, the present inventors have identified that the unpleasant taste cannot be removed only by filtering the raw coffee extract after the contact treatment with the porous adsorbent at room temperature using a paper filter. It was found that when the mixture was filtered at room temperature using a property filter, the unpleasant taste was effectively removed, but the richness was significantly impaired.
Here, in the actual production of coffee extract, the coffee extract is produced by hot water extraction from roasted coffee beans, but if the coffee extract is left as it is in a high temperature state, the extract is altered or volatilized. Since the coffee flavor tends to deteriorate due to the dissipation of sex substances, it is a common technical practice to quickly cool the coffee extract after extraction. Further, in the porous adsorbent treatment of the coffee extract and the subsequent filter treatment, the coffee extract after cooling is usually used. Contrary to such common general knowledge, the present inventors intentionally filter using a filter having specific properties at a predetermined temperature higher than usual, so that the unpleasant taste is unexpectedly suppressed and the richness is rich. It has been found that a coffee extract useful as a raw material for coffee beverages can be obtained.
すなわち、本発明は、原料コーヒー抽出液を多孔質吸着剤と接触処理する工程Ａと、
接触処理後の原料コーヒー抽出液を、３５〜８５℃の温度にてデプス型フィルタを用いて濾過処理する工程Ｂ
を含む、コーヒー抽出液の製造方法を提供するものである。
That is, the present invention comprises a step A of contacting the raw coffee extract with a porous adsorbent.
Step B of filtering the raw coffee extract after the contact treatment at a temperature of 35 to 85 ° C. using a depth filter.
Provided is a method for producing a coffee extract, which comprises.
本発明によれば、雑味が抑制され、かつコクの豊かなコーヒー飲料の原料として有用なコーヒー抽出液を簡便な操作で製造することができる。また、本発明によれば、フィルタが目詰りし難く、フィルタ寿命が長期化し、フィルタの交換頻度を大幅に低減できるため、低コストでコーヒー抽出液を製造することができる。 According to the present invention, it is possible to produce a coffee extract which suppresses unpleasant taste and is useful as a raw material for a rich coffee beverage by a simple operation. Further, according to the present invention, the filter is less likely to be clogged, the life of the filter is extended, and the frequency of filter replacement can be significantly reduced, so that the coffee extract can be produced at low cost.
本発明のコーヒー抽出液の製造方法は、工程Ａと、工程Ｂとを含むものである。以下、各工程について詳細に説明する。 The method for producing a coffee extract of the present invention includes a step A and a step B. Hereinafter, each step will be described in detail.
＜工程Ａ＞
工程Ａは、原料コーヒー抽出液を多孔質吸着剤と接触処理する工程である。
（原料コーヒー抽出液）
原料コーヒー抽出液は、コーヒー豆から抽出するか、あるいはインスタントコーヒーの水溶液等から調製することができる。コーヒー豆としては、生コーヒー豆でも、焙煎コーヒー豆でも、それらの混合物でも構わないが、風味の観点から、焙煎コーヒー豆が好ましい。本発明で使用する原料コーヒー抽出液は、当該原料コーヒー抽出液１００ｇ当たり、コーヒー豆を生豆換算で通常１ｇ以上、好ましくは２．５ｇ以上、更に好ましくは５ｇ以上使用しているものである。
<Step A>
Step A is a step of contacting the raw coffee extract with the porous adsorbent.
(Raw coffee extract)
The raw material coffee extract can be extracted from coffee beans or prepared from an aqueous solution of instant coffee or the like. The coffee beans may be raw coffee beans, roasted coffee beans, or a mixture thereof, but roasted coffee beans are preferable from the viewpoint of flavor. The raw material coffee extract used in the present invention is usually 1 g or more, preferably 2.5 g or more, and more preferably 5 g or more of coffee beans in terms of raw beans per 100 g of the raw material coffee extract.
コーヒー豆の豆種及び産地は特に限定されず、嗜好性に応じて適宜選択することができる。コーヒー豆の豆種としては、例えば、アラビカ種、ロブスタ種、リベリカ種及びアラブスタ種等が挙げられ、またコーヒー豆の産地としては、ブラジル、コロンビア、タンザニア、モカ、キリマンジャロ、マンデリン、ブルーマウンテン、グァテマラ、ベトナム、インドネシア等を挙げることができる。また、カフェインを取り除いたコーヒー豆を適宜用いることもできる。そのカフェイン除去の方法は特に限定されないが、例えば、水抽出、有機溶媒抽出、超臨界二酸化炭素抽出等が挙げられる。本工程においては、豆種及び／又は産地、カフェイン除去の有無等において異種のコーヒー豆を２種以上使用しても構わない。 The bean type and production area of the coffee beans are not particularly limited, and can be appropriately selected according to the taste. Examples of coffee bean species include arabica, Robusta, Coffea liberica, and Arabsta, and coffee bean producing areas include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, and Guatemala. , Vietnam, Indonesia, etc. In addition, coffee beans from which caffeine has been removed can be used as appropriate. The method for removing caffeine is not particularly limited, and examples thereof include water extraction, organic solvent extraction, and supercritical carbon dioxide extraction. In this step, two or more kinds of different types of coffee beans may be used depending on the bean type and / or the place of origin, the presence or absence of caffeine removal, and the like.
コーヒー豆の焙煎方法としては、例えば、直火式、熱風式、半熱風式等の公知の方法を適宜選択することが可能であり、これらの焙煎方式に回転ドラムを有するものが好ましい。焙煎温度は特に限定されないが、通常１００〜３００℃、好ましくは１５０〜２５０℃である。焙煎後においては、風味の観点から、焙煎後１時間以内に０〜１００℃まで冷却することが好ましく、更に好ましくは１０〜６０℃である。
焙煎コーヒー豆の焙煎度としては、例えば、ライト、シナモン、ミディアム、ハイ、シティ、フルシティ、フレンチ、イタリアンが例示される。中でも、ライト、シナモン、ミディアム、ハイ、シティが好ましい。
焙煎度を色差計で測定したＬ値としては、風味の観点から、１０以上が好ましく、１５以上がより好ましく、２０以上が更に好ましく、そして５５以下が好ましく、４５以下がより好ましく、３５以下が更に好ましい。かかるＬ値の範囲としては、好ましくは１０〜５５、より好ましくは１５〜４５、更に好ましくは２０〜３５である。なお、本発明においては、焙煎度の異なるコーヒー豆を混合してもよく、例えば、Ｌ値が１５〜２０のコーヒー豆と、Ｌ値が３０〜３５のコーヒー豆を混合し、Ｌ値の平均値が上記範囲内となるように組み合わせて使用することもできる。なお、Ｌ値の平均値は、使用する焙煎コーヒー豆のＬ値に、当該焙煎コーヒー豆の含有質量比を乗じた値の総和として求められる。
As a method for roasting coffee beans, for example, a known method such as a direct flame type, a hot air type, or a semi-hot air type can be appropriately selected, and those having a rotating drum are preferable in these roasting methods. The roasting temperature is not particularly limited, but is usually 100 to 300 ° C, preferably 150 to 250 ° C. After roasting, from the viewpoint of flavor, it is preferable to cool to 0 to 100 ° C. within 1 hour after roasting, and more preferably 10 to 60 ° C.
Examples of the degree of roasting of roasted coffee beans include light, cinnamon, medium, high, city, full city, French, and Italian. Of these, light, cinnamon, medium, high and city are preferred.
From the viewpoint of flavor, the L value of the degree of roasting measured by a color difference meter is preferably 10 or more, more preferably 15 or more, further preferably 20 or more, and preferably 55 or less, more preferably 45 or less, and 35 or less. Is more preferable. The range of the L value is preferably 10 to 55, more preferably 15 to 45, and even more preferably 20 to 35. In the present invention, coffee beans having different degrees of roasting may be mixed. For example, coffee beans having an L value of 15 to 20 and coffee beans having an L value of 30 to 35 are mixed to obtain an L value. It can also be used in combination so that the average value is within the above range. The average value of the L values is obtained as the sum of the values obtained by multiplying the L value of the roasted coffee beans used by the mass ratio of the roasted coffee beans.
また、コーヒー豆は、未粉砕のものでも、粉砕されたものでもよいが、抽出効率の観点から、粉砕されたものが好ましい。粉砕方法は特に限定されず、公知の方法及び装置を用いることができるが、例えば、カッターミル、ハンマーミル、ジェットミル、インパクトミル、ウィレー粉砕機等の粉砕装置を挙げることができる。
粉砕コーヒー豆は、粗挽き、中挽き及び細挽きのいずれでもよいが、抽出効率の観点から、細挽きが好ましい。粉砕コーヒー豆の平均粒径は、抽出効率の観点から、１０ｍｍ以下が好ましく、７ｍｍ以下がより好ましく、５ｍｍ以下が更に好ましく、また雑味低減の観点から、０．５ｍｍ以上が好ましく、１．０ｍｍ以上がより好ましく、２．０ｍｍ以上が更に好ましい。かかる平均粒径の範囲としては、好ましくは０．５〜１０ｍｍ、より好ましくは１．０〜７．０ｍｍ、更に好ましくは２．０〜５．０ｍｍである。ここで、本明細書において「コーヒー豆の平均粒径」とは、レーザ回折・散乱法粒度分布測定装置により測定される体積基準の累積粒度分布曲線において５０％（ｄ50）に相当する粒子径である。このように平均粒径が制御されたコーヒー豆は、コーヒー豆を粉砕し篩分けして所望の平均粒径を有するコーヒー豆を採取すればよい。なお、篩として、例えば、Ｔｙｌｅｒ標準篩、ＡＳＴＭ標準篩、ＪＩＳ標準篩等を用いることができる。
The coffee beans may be uncrushed or crushed, but crushed coffee beans are preferable from the viewpoint of extraction efficiency. The crushing method is not particularly limited, and known methods and devices can be used, and examples thereof include crushing devices such as a cutter mill, a hammer mill, a jet mill, an impact mill, and a willley crusher.
The crushed coffee beans may be coarsely ground, medium ground or finely ground, but finely ground is preferable from the viewpoint of extraction efficiency. The average particle size of the crushed coffee beans is preferably 10 mm or less, more preferably 7 mm or less, further preferably 5 mm or less from the viewpoint of extraction efficiency, and preferably 0.5 mm or more, preferably 1.0 mm from the viewpoint of reducing unpleasant taste. The above is more preferable, and 2.0 mm or more is further preferable. The range of the average particle size is preferably 0.5 to 10 mm, more preferably 1.0 to 7.0 mm, and further preferably 2.0 to 5.0 mm. Here, in the present specification, the "average particle size of coffee beans" is a particle size corresponding to 50% (d 50 ) in a volume-based cumulative particle size distribution curve measured by a laser diffraction / scattering method particle size distribution measuring device. Is. For coffee beans whose average particle size is controlled in this way, the coffee beans may be crushed and sieved to collect coffee beans having a desired average particle size. As the sieve, for example, a Tyler standard sieve, an ASTM standard sieve, a JIS standard sieve and the like can be used.
抽出方法は特に限定されず、ボイリング式、エスプレッソ式、サイホン式、ドリップ式（ペーパー、ネル等）、カラム式等の公知の方法を適宜選択することができる。カラム式の場合には、例えば、カラム型抽出機内にコーヒー豆を収容し、抽出機内に熱水を供給すればよい。この場合、多段階抽出することもできる。ここで、本明細書において「多段階抽出」とは、複数の独立した抽出塔を配管で直列につないだ装置を用いる抽出方法をいう。より具体的には、複数の独立した抽出塔にコーヒー豆をそれぞれ投入し、１段階目の抽出塔に抽出溶媒を供給して該抽出塔からコーヒー抽出液を排出させ、該コーヒー抽出液を次段階目の抽出塔に供給するという操作を繰り返し行い、最終段階の抽出塔から排出されたコーヒー抽出液を回収する抽出方法をいう。ここで、「独立した抽出塔」とは、抽出塔が完全に遮断されていることを意味するのではなく、コーヒー豆の移動は制限されるが、抽出溶媒又は製造途中のコーヒー抽出液を次段階の抽出塔に送液可能な連結手段を有する１つの抽出塔をいう。なお、カラム式の場合、抽出溶媒は、下方から上方への上昇流、あるいは上方から下方への下降流で供給することができる。また、抽出は常圧下でも、加圧下でも構わない。なお、抽出条件は抽出方法により適宜選択することができる。 The extraction method is not particularly limited, and known methods such as boiling type, espresso type, siphon type, drip type (paper, flannel, etc.), column type and the like can be appropriately selected. In the case of the column type, for example, coffee beans may be stored in a column type extractor and hot water may be supplied into the extractor. In this case, multi-step extraction is also possible. Here, the term "multi-stage extraction" as used herein refers to an extraction method using an apparatus in which a plurality of independent extraction towers are connected in series by piping. More specifically, coffee beans are put into a plurality of independent extraction towers, an extraction solvent is supplied to the first-stage extraction tower, the coffee extract is discharged from the extraction tower, and the coffee extract is next. An extraction method in which the operation of supplying to the extraction tower at the final stage is repeated to collect the coffee extract discharged from the extraction tower at the final stage. Here, the "independent extraction tower" does not mean that the extraction tower is completely shut off, and the movement of coffee beans is restricted, but the extraction solvent or the coffee extract in the process of production is next. One extraction tower having a connecting means capable of sending liquid to the extraction tower of the stage. In the case of the column type, the extraction solvent can be supplied by an upward flow from the lower side to the upper side or a downward flow from the upper side to the lower side. Further, the extraction may be performed under normal pressure or under pressure. The extraction conditions can be appropriately selected depending on the extraction method.
抽出溶媒としては、水、アルコール水溶液、ミルク、炭酸水等の水系溶媒が挙げられ、必要に応じてこれらを２種以上混合して用いることもできるが、風味の観点から、水が好ましい。水としては、例えば、水道水、蒸留水、イオン交換水、天然水等を適宜選択して使用することができる。中でも、イオン交換水が好ましい。
抽出溶媒のｐＨ（２０℃）は、通常４〜１０であり、風味の観点から、５〜７が好ましい。
抽出溶媒の温度は、圧力条件等により適宜選択可能であるが、例えば、水系溶媒の場合、クロロゲン酸類の回収率及びコク感向上の観点から、８０℃以上が好ましく、９０℃以上がより好ましく、１１０℃以上が更に好ましく、また温度制御の容易さ及び雑味低減の観点から、２００℃以下が好ましく、１８０℃以下がより好ましく、１７０℃以下が更に好ましい。かかる抽出溶媒の温度範囲としては、好ましくは８０〜２００℃、より好ましくは９０〜１８０℃、更に好ましくは１１０〜１７０℃である。なお、１００℃以上で処理する場合は、抽出系内を所望温度における溶媒の飽和蒸気圧以上に加圧すればよい。
抽出倍率（原料コーヒー抽出液の体積／焙煎コーヒー豆の体積）は、１以上が好ましく、２以上がより好ましく、３以上が更に好ましく、そして２０以下が好ましく、１５以下がより好ましく、１０以下が更に好ましい。かかる抽出倍率の範囲としては、好ましくは１〜２０、より好ましくは２〜１５、更に好ましくは３〜１０である。
Examples of the extraction solvent include aqueous solvents such as water, an aqueous alcohol solution, milk, and carbonated water, and two or more of these can be mixed and used as needed, but water is preferable from the viewpoint of flavor. As the water, for example, tap water, distilled water, ion-exchanged water, natural water and the like can be appropriately selected and used. Of these, ion-exchanged water is preferable.
The pH (20 ° C.) of the extraction solvent is usually 4 to 10, and is preferably 5 to 7 from the viewpoint of flavor.
The temperature of the extraction solvent can be appropriately selected depending on the pressure conditions and the like. For example, in the case of an aqueous solvent, 80 ° C. or higher is preferable, and 90 ° C. or higher is more preferable, from the viewpoint of improving the recovery rate of chlorogenic acids and the richness. 110 ° C. or higher is more preferable, and from the viewpoint of ease of temperature control and reduction of unpleasant taste, 200 ° C. or lower is more preferable, 180 ° C. or lower is more preferable, and 170 ° C. or lower is further preferable. The temperature range of the extraction solvent is preferably 80 to 200 ° C., more preferably 90 to 180 ° C., and even more preferably 110 to 170 ° C. In the case of treatment at 100 ° C. or higher, the inside of the extraction system may be pressurized to the saturated vapor pressure or higher of the solvent at a desired temperature.
The extraction ratio (volume of raw coffee extract / volume of roasted coffee beans) is preferably 1 or more, more preferably 2 or more, further preferably 3 or more, and preferably 20 or less, more preferably 15 or less, and 10 or less. Is more preferable. The range of the extraction ratio is preferably 1 to 20, more preferably 2 to 15, and even more preferably 3 to 10.
（多孔質吸着剤）
多孔質吸着剤としては、吸着技術便覧―プロセス・材料・設計−（平成１１年１月１１日、エヌ・ティー・エス発行、監修者：竹内 雍）に記載の多孔質吸着剤を使用することができる。例えば、炭素質吸着材、シリカ・アルミナ系吸着材、高分子吸着材、キトサン樹脂等が挙げられる。中でも、雑味除去の観点から、炭素質吸着材が好ましく、炭素質吸着材としては、活性炭が好ましい。
活性炭の由来原料としては、例えば、オガコ、石炭、ヤシ殻等が挙げられ、中でも、ヤシ殻活性炭が好ましい。また、水蒸気等のガスや薬品により賦活した活性炭を用いてもよく、中でも、水蒸気賦活活性炭が好ましい。また、活性炭の形状は、粉末状、粒状及び繊維状のいずれでもよいが、吸着効率の観点から、粉末状、粒状が好ましい。
本発明で使用する活性炭は、平均細孔半径が３ｎｍ以下であるものが好ましく、０．６〜３ｎｍが更に好ましい。本明細書において「平均細孔直径」は、ＭＰ法により測定して得た細孔分布曲線のピークトップを示す細孔直径の値とする。また、「ＭＰ法」とは、文献（Colloid and Interface Science, 26, 46(1968)）に記載の細孔測定法である。
活性炭の平均粒径は、０．２０〜０．６０ｍｍが好ましく、０．２５〜０．５５ｍｍがより好ましく、０．３２〜０．５０ｍｍが更に好ましい。ここでいう「平均粒径」は、ＪＩＳ Ｋ１４７４に基づいて算出された質量平均粒径である。
このような活性炭の市販品として、白鷺Ａ、Ｃ、Ｍ、ＷＨ２Ｃ、ＬＨ２Ｃ、ＬＧＫ−１００（大阪ガスケミカル社製）、太閤ＣＷ３５０ＡＲ、ＣＷ３５０ＳＺ、ＣＷ４８０ＳＺ（フタムラ化学工業社製）、クラレコールＧＷ、ＧＷ−Ｈ（クラレケミカル社製）等を挙げることができる。
(Porous adsorbent)
As the porous adsorbent, use the porous adsorbent described in the Adsorption Technology Handbook-Process / Material / Design- (January 11, 1999, published by NTS, supervised by Shizuka Takeuchi). Can be done. For example, carbonaceous adsorbents, silica-alumina adsorbents, polymer adsorbents, chitosan resins and the like can be mentioned. Among them, a carbonaceous adsorbent is preferable from the viewpoint of removing unpleasant taste, and activated carbon is preferable as the carbonaceous adsorbent.
Examples of the raw material from which the activated carbon is derived include ogako, coal, coconut shell, and the like, and among them, coconut shell activated carbon is preferable. Further, activated carbon activated by gas such as steam or chemicals may be used, and among them, steam-activated activated carbon is preferable. The shape of the activated carbon may be powdery, granular or fibrous, but from the viewpoint of adsorption efficiency, powdery or granular is preferable.
The activated carbon used in the present invention preferably has an average pore radius of 3 nm or less, more preferably 0.6 to 3 nm. In the present specification, the "average pore diameter" is a value of the pore diameter indicating the peak top of the pore distribution curve obtained by the MP method. The "MP method" is a pore measurement method described in the literature (Colloid and Interface Science, 26, 46 (1968)).
The average particle size of the activated carbon is preferably 0.25 to 0.60 mm, more preferably 0.25 to 0.55 mm, and even more preferably 0.32 to 0.50 mm. The "average particle size" referred to here is a mass average particle size calculated based on JIS K1474.
Commercially available products of such activated carbon include Shirasagi A, C, M, WH2C, LH2C, LGK-100 (manufactured by Osaka Gas Chemical Co., Ltd.), Taiko CW350AR, CW350SZ, CW480SZ (manufactured by Futamura Chemical Industry Co., Ltd.), Kuraray Coal GW, GW. -H (manufactured by Kuraray Chemical Co., Ltd.) and the like can be mentioned.
多孔質吸着剤の使用量は、雑味低減の観点から、原料コーヒー抽出液に対して、５体積％以上が好ましく、１０体積％以上がより好ましく、１５体積％以上が更に好ましく、またコク感維持の観点から、５０体積％以下が好ましく、３０体積％以下がより好ましく、２５体積％以下が更に好ましい。かかる多孔質吸着剤の使用量の範囲としては、原料コーヒー抽出液に対して、好ましくは５〜５０体積％、より好ましくは１０〜３０体積％、更に好ましくは１５〜２５体積％である。 From the viewpoint of reducing miscellaneous taste, the amount of the porous adsorbent used is preferably 5% by volume or more, more preferably 10% by volume or more, further preferably 15% by volume or more, and a rich feeling with respect to the raw material coffee extract. From the viewpoint of maintenance, 50% by volume or less is preferable, 30% by volume or less is more preferable, and 25% by volume or less is further preferable. The range of the amount of the porous adsorbent used is preferably 5 to 50% by volume, more preferably 10 to 30% by volume, still more preferably 15 to 25% by volume, based on the raw coffee extract.
（接触処理）
多孔質吸着剤による接触処理の方法としては、例えば、バッチ式又はカラム式が挙げられ、中でも、生産効率の観点から、カラム式が好ましい。
バッチ式は、例えば、原料コーヒー抽出液に多孔質吸着剤を加え、−１０〜１００℃で０．５分〜５時間撹拌した後、多孔質吸着剤を除去すればよい。処理時の雰囲気としては、空気下、不活性ガス下（窒素ガス、アルゴンガス、ヘリウムガス、二酸化炭素）が挙げられる。中でも、風味の観点から、不活性ガス下が好ましい。
カラム式は、例えば、カラム内に多孔質吸着剤を充填し、原料コーヒー抽出液をカラム下部又は上部から通液させ、他方から排出させる方法が挙げられる。原料コーヒー抽出液の通液条件はスケールにより一様ではなく、適宜設定可能であるが、例えば、コーヒー豆の全容量に対する空間速度（ＳＶ）は、好ましくは０．０１〜３０［ｈ-1］、より好ましくは０．１〜２０［ｈ-1］、更に好ましくは１〜１０［ｈ-1］である。なお、カラムは、その上段又は下段の少なくとも１つにメッシュ（網）又はパンチングメタル等の実質的に多孔質吸着剤が漏れ出さない分離構造体を有していることが好ましい。分離構造体の開口径は、多孔質吸着剤の平均粒径より小さければ特に限定されないが、分離構造体の目開きは、多孔質吸着剤の平均粒径の１／２以下が好ましく、１／３以下が更に好ましい。
また、カラム内に、コーヒー豆と多孔質吸着剤を充填し、原料コーヒー抽出液の抽出と、多孔質吸着剤との接触処理を同時に行っても構わない。
(Contact processing)
Examples of the method of contact treatment with the porous adsorbent include a batch type and a column type, and among them, the column type is preferable from the viewpoint of production efficiency.
In the batch type, for example, the porous adsorbent may be added to the raw coffee extract, stirred at −10 to 100 ° C. for 0.5 minutes to 5 hours, and then the porous adsorbent may be removed. Examples of the atmosphere during the treatment include under air and under an inert gas (nitrogen gas, argon gas, helium gas, carbon dioxide). Above all, from the viewpoint of flavor, the condition under an inert gas is preferable.
Examples of the column type include a method in which the column is filled with a porous adsorbent, and the raw coffee extract is passed from the lower part or the upper part of the column and discharged from the other side. The flow conditions of the raw coffee extract are not uniform depending on the scale and can be set as appropriate. For example, the space velocity (SV) with respect to the total volume of coffee beans is preferably 0.01 to 30 [h -1 ]. , More preferably 0.1 to 20 [h -1 ], and even more preferably 1 to 10 [h -1 ]. It is preferable that the column has a separation structure such as a mesh (net) or a punching metal in at least one of the upper or lower stages so that the porous adsorbent does not leak out. The opening diameter of the separated structure is not particularly limited as long as it is smaller than the average particle size of the porous adsorbent, but the opening of the separated structure is preferably 1/2 or less of the average particle size of the porous adsorbent, and 1 /. 3 or less is more preferable.
Further, the column may be filled with coffee beans and a porous adsorbent, and the raw coffee extract may be extracted and the contact treatment with the porous adsorbent may be performed at the same time.
接触温度は、コク感維持の観点から、５℃以上が好ましく、１０℃以上がより好ましく、１５℃以上が更に好ましく、そして雑味低減の観点から９８℃以下が好ましく、９５℃以下がより好ましく、９０℃以下が更に好ましい。かかる接触温度の範囲としては、好ましくは５〜９８℃、より好ましくは１０〜９５℃、更に好ましくは１５〜９０℃である。 The contact temperature is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, further preferably 15 ° C. or higher, and more preferably 98 ° C. or lower, more preferably 95 ° C. or lower, from the viewpoint of reducing unpleasant taste. , 90 ° C. or lower is more preferable. The contact temperature range is preferably 5 to 98 ° C, more preferably 10 to 95 ° C, and even more preferably 15 to 90 ° C.
＜工程Ｂ＞
工程Ｂは、接触処理後の原料コーヒー抽出液を、３５〜８５℃の温度にてデプス型フィルタを用いて濾過処理する工程である。このように、特定温度にて、デプス型フィルタを用いることで、目詰りし難く膜差圧の上昇が抑制されるため、フィルタ寿命が長期化し、フィルタの交換頻度を大幅に低減することができる。その結果、コーヒー抽出液を効率よく、低コストで製造することができる。
<Process B>
Step B is a step of filtering the raw coffee extract after the contact treatment at a temperature of 35 to 85 ° C. using a depth filter. In this way, by using the depth type filter at a specific temperature, clogging is less likely to occur and the increase in the film differential pressure is suppressed, so that the filter life can be extended and the filter replacement frequency can be significantly reduced. .. As a result, the coffee extract can be produced efficiently and at low cost.
本明細書において「デプス型フィルタ」とは、濾材とそれを構成する部材から成るフィルタであって、被濾過流体中の異物を濾材間の空隙で捕捉する深層濾過型フィルタである。デプス型フィルタは、濾過材の孔構造が入口側で粗く、出口側で細かく、且つ入口側から出口側へ向かうにつれて連続的に又は段階的に細かくなる特徴を有しており、異物粒子の中でも大きな粒子は入口側付近で捕集され、小さな粒子は出口側付近で捕集される。 In the present specification, the "depth type filter" is a filter composed of a filter medium and a member constituting the filter medium, and is a deep filtration type filter that captures foreign substances in a fluid to be filtered by gaps between the filter media. The depth type filter has a feature that the pore structure of the filter medium is coarse on the inlet side, finer on the outlet side, and becomes finer continuously or stepwise from the inlet side to the outlet side. Large particles are collected near the inlet side, and small particles are collected near the exit side.
デプス型フィルタには、糸を円筒コアに巻いた「糸巻きフィルタ」、不織布を円筒コアに巻き付けた「不織布積層タイプ」、スポンジのような形態の樹脂成形品で「樹脂成形タイプ」の３種があり、これらのうちの１種又は２種以上を適宜選択することができる。
デプス型フィルタの孔径は、雑味除去の観点から、好ましくは１０μｍ以下が好ましく、５μｍ以下がより好ましく、０．５μｍ以下が更に好ましい。なお、かかる孔径の下限値は、コク感維持の観点から、０．２μｍ以上が好ましく、０．４５μｍ以上が更に好ましい。ここでいう「孔径」とは、下記の手順に基づいて測定される値である。
１）各種粒子径のＪＩＳ規格粉体を重量基準で１０ｐｐｍ又は２０ｐｐｍとなるように水に分散させ、フィルタに１〜２．５Ｌ／ｍｉｎの速度で通液する。
２）フィルタ透過液を回収し、乾燥後の残差量を測定する。
３）フィルタ透過前液に対して、透過後の乾燥残差が９９％以上除去できている粒子径の最小値を「孔径」とする。
There are three types of depth type filters: a "thread winding filter" in which a thread is wound around a cylindrical core, a "nonwoven fabric laminated type" in which a non-woven fabric is wound around a cylindrical core, and a "resin molded type" which is a resin molded product in the form of a sponge. Yes, one or more of these can be appropriately selected.
From the viewpoint of removing unpleasant taste, the pore size of the depth type filter is preferably 10 μm or less, more preferably 5 μm or less, still more preferably 0.5 μm or less. The lower limit of the pore diameter is preferably 0.2 μm or more, and more preferably 0.45 μm or more, from the viewpoint of maintaining a rich feeling. The "hole diameter" here is a value measured based on the following procedure.
1) Disperse JIS standard powders of various particle sizes in water so as to have a weight of 10 ppm or 20 ppm, and pass the liquid through a filter at a speed of 1 to 2.5 L / min.
2) Collect the filter permeate and measure the residual amount after drying.
3) The minimum value of the particle size at which 99% or more of the drying residue after permeation can be removed with respect to the pre-permeation liquid of the filter is defined as the “pore diameter”.
このようなデプス型フィルタとして市販品を用いることが可能であり、例えば、ネクシス（日本ポール社製）、ポリプロクリーン（３Ｍ社製）、ＳＫＹ（ロキテクノ社製）等を挙げることができる。 Commercially available products can be used as such depth type filters, and examples thereof include Nexis (manufactured by Nippon Pole Co., Ltd.), Polyproclean (manufactured by 3M Co., Ltd.), SKY (manufactured by Loki Techno Co., Ltd.) and the like.
デプス型フィルタは、１段で用いても、多段で組み合わせて（例えば直列配置で）用いてもよく、また接触処理後の原料コーヒー抽出液を循環させても構わない。 The depth type filter may be used in one stage, may be used in combination in multiple stages (for example, in a series arrangement), or the raw coffee extract after the contact treatment may be circulated.
濾過温度は３５〜８５℃であるが、コク感維持及び膜差圧上昇抑制の観点から、４０℃以上が好ましく、５０℃以上がより好ましく、５５℃以上が更に好ましく、また雑味低減の観点から、８０℃以下が好ましく、７５℃以下が更に好ましい。かかる濾過温度の範囲としては、好ましくは４０〜８０℃、より好ましくは５０〜８０℃、更に好ましくは５５〜８０℃、より更に好ましくは５５〜７５℃である。 The filtration temperature is 35 to 85 ° C., but from the viewpoint of maintaining the richness and suppressing the increase in the differential pressure between the membranes, 40 ° C. or higher is preferable, 50 ° C. or higher is more preferable, 55 ° C. or higher is further preferable, and from the viewpoint of reducing unpleasant taste. Therefore, it is preferably 80 ° C. or lower, and more preferably 75 ° C. or lower. The range of the filtration temperature is preferably 40 to 80 ° C., more preferably 50 to 80 ° C., still more preferably 55 to 80 ° C., still more preferably 55 to 75 ° C.
接触処理後の原料コーヒー抽出液のデプス型フィルタへの通液量及び通液圧力は、特に限定されず、フィルタの耐圧限度を超えない範囲で調整すればよい。 The amount and pressure of the raw coffee extract after the contact treatment passed through the depth filter are not particularly limited, and may be adjusted within a range not exceeding the pressure resistance limit of the filter.
このようして本発明のコーヒー抽出液を製造することができるが、得られたコーヒー抽出液は、濃縮液とすることができる。濃縮法としては、常圧濃縮法、減圧濃縮法、膜濃縮法等を挙げられる。更に、コーヒー抽出液の製品形態として固体が好ましい場合は、噴霧乾燥や凍結乾燥等の公知の方法により乾燥することができる。このように、本発明のコーヒー抽出液は、液体、スラリー、半固体、固体等の種々の形態とすることができる。 The coffee extract of the present invention can be produced in this way, and the obtained coffee extract can be a concentrated solution. Examples of the concentration method include a normal pressure concentration method, a vacuum concentration method, and a membrane concentration method. Further, when a solid is preferable as the product form of the coffee extract, it can be dried by a known method such as spray drying or freeze drying. As described above, the coffee extract of the present invention can be in various forms such as liquid, slurry, semi-solid, and solid.
１．Ｌ値の測定
試料を、色差計（（株）日本電色社製 スペクトロフォトメーター ＳＥ２０００）を用いて測定した。
1. 1. Measurement of L value The sample was measured using a color difference meter (Spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.).
２．Ｂｒｉｘの測定
２０℃における試料のＢｒｉｘを、糖度計（Atago RX-5000、Atago社製）を用いて測定した。
2. 2. Measurement of Brix The Brix of the sample at 20 ° C. was measured using a sugar content meter (Atago RX-5000, manufactured by Atago).
３．官能評価
実施例、比較例で得られたコーヒー抽出液を２５℃まで冷却した。これに２５℃のイオン交換水を加え、Ｂｒｉｘが１．５％となるよう希釈した。このコーヒー飲料のコク感、雑味の強さについて、パネラー５名が官能評価し、５名の協議により最終評点を決定した。
3. 3. Sensory Evaluation The coffee extracts obtained in Examples and Comparative Examples were cooled to 25 ° C. Ion-exchanged water at 25 ° C. was added thereto, and the mixture was diluted so that Brix was 1.5%. Five panelists made a sensory evaluation of the richness and strength of the miscellaneous taste of this coffee beverage, and the final score was decided through discussions with the five panelists.
（１）コク感
比較例５のコーヒー飲料のコク感の評点を「５」とし、比較例１のコーヒー飲料のコク感の評点を「１」として５段階で評価した。具体的な評価基準は以下のとおりである。
１：コクを感じない
２：僅かにコクを感じる
３：コクを感じる
４：やや強くコクを感じる
５：強くコクを感じる
(1) Richness The richness of the coffee beverage of Comparative Example 5 was rated as "5", and the richness of the coffee beverage of Comparative Example 1 was rated as "1" on a five-point scale. The specific evaluation criteria are as follows.
1: I don't feel the richness 2: I feel the richness slightly 3: I feel the richness 4: I feel the richness a little 5: I feel the richness strongly
（２）雑味
実施例１のコーヒー飲料の雑味の評点を「５」とし、比較例５のコーヒー飲料の雑味の評点を「１」として５段階で評価した。具体的な評価基準は以下のとおりである。
１：強く雑味を感じる
２：やや強く雑味を感じる
３：雑味を感じる
４：僅かに雑味を感じる
５：雑味を感じない
(2) Miscellaneous taste The miscellaneous taste of the coffee beverage of Example 1 was rated as "5", and the miscellaneous taste of the coffee beverage of Comparative Example 5 was rated as "1" on a five-point scale. The specific evaluation criteria are as follows.
1: Feel the miscellaneous taste 2: Feel the miscellaneous taste 3: Feel the miscellaneous taste 4: Feel the miscellaneous taste 5: Do not feel the miscellaneous taste
実施例１
（工程Ａ）
Ｌ２６の粉砕した焙煎コーヒー豆（平均粒径３．５ｍｍ）を、円筒状抽出搭（内径１６０ｍｍ×高さ６６０ｍｍ）６本に、１搭当たりの充填量が４．２ｋｇとなるように充填した。次いで１５０℃の熱水を１段目の抽出搭の上部から下部へ送液した。次いで１段目の抽出搭上部から排出されたコーヒー抽出液を、２段目の抽出搭下部から上部へ送液した。この操作を３段目以降の抽出塔についても繰り返し行い、６段目の抽出搭の上部から排出されたコーヒー抽出液を、速やかに冷却するとともに回収することで原料コーヒー抽出液を得た。多段抽出の通液条件は、焙煎コーヒー豆の全容量に対する空間速度（ＳＶ）が６［ｈ-1 ］であり、１塔当たりの焙煎コーヒー豆の容量に対する通液倍数（ＢＶ）が１２［ｖ／ｖ］、Ｂｒｉｘは１０％であった。
次に、円筒状のカラム（内径２００ｍｍ×高さ１０００ｍｍ）に活性炭（白鷺ＷＨ２Ｃ ＬＳＳ、日本エンバイロケミカルズ製、平均細孔半径１０．５Å）１０．５ｋｇ加え、８０℃、１０分間殺菌した後に、上記Ｂｒｉｘ１０％の原料コーヒー抽出液６２８ｋｇを、２５℃、ＳＶ＝３［ｈｒ-1 ］、ＢＶ＝２２［ｖ／ｖ］の条件にて通液し、カラム出口より接触処理後の原料コーヒー抽出液を得た。
（工程Ｂ）
接触処理後の原料コーヒー抽出液を、電気加熱機を用いて７０℃に加熱し、ギアポンプ(ＭＩＣＲＯ ＰＵＭＰ １８４−４１５Ａ、中央理化社製)にて一定流量０．６７Ｌ／ｍｉｎでデプス型フィルタ（ＮＸＡ０．５、日本ポール社製）に通液し、フィルタ出口から２０ｋｇのコーヒー抽出液を回収した。濾過処理後の膜差圧をデプス型フィルタの入り口に設置した圧力計にて測定し、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Example 1
(Step A)
Six L26 crushed roasted coffee beans (average particle size 3.5 mm) were filled into six cylindrical extraction towers (inner diameter 160 mm × height 660 mm) so that the filling amount per tower was 4.2 kg. .. Next, hot water at 150 ° C. was sent from the upper part to the lower part of the first-stage extraction tower. Next, the coffee extract discharged from the upper part of the extraction tower in the first stage was sent from the lower part of the extraction tower in the second stage to the upper part. This operation was repeated for the extraction towers of the third and subsequent stages, and the coffee extract discharged from the upper part of the extraction tower of the sixth stage was quickly cooled and collected to obtain a raw coffee extract. The liquid passing conditions for multi-stage extraction are that the space velocity (SV) with respect to the total volume of roasted coffee beans is 6 [h -1 ], and the liquid passing multiple (BV) with respect to the volume of roasted coffee beans per tower is 12. [V / v], Brix was 10%.
Next, 10.5 kg of activated carbon (Shirasagi WH2C LSS, manufactured by Japan Enviro Chemicals, average pore radius 10.5 Å) was added to a cylindrical column (inner diameter 200 mm × height 1000 mm), and after sterilization at 80 ° C. for 10 minutes, the above 628 kg of Brix 10% raw material coffee extract is passed under the conditions of 25 ° C., SV = 3 [hr -1 ], BV = 22 [v / v], and the raw material coffee extract after contact treatment is passed from the column outlet. Obtained.
(Step B)
The raw coffee extract after the contact treatment is heated to 70 ° C. using an electric heater, and a depth type filter (NXA0) is used with a gear pump (MICRO PUMP 184-415A, manufactured by Chuo Rika Co., Ltd.) at a constant flow rate of 0.67 L / min. .5, manufactured by Nippon Pole Co., Ltd.), and 20 kg of coffee extract was collected from the filter outlet. The membrane differential pressure after the filtration treatment was measured with a pressure gauge installed at the entrance of the depth type filter, and the obtained coffee extract was sensory evaluated. The results are shown in Table 1.
比較例１
実施例１の工程Ｂにおいて、接触処理後のコーヒー抽出液の温度を２５℃としたこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。濾過処理後の膜差圧を測定し、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Comparative Example 1
In step B of Example 1, a coffee extract was obtained by the same operation as in Example 1 except that the temperature of the coffee extract after the contact treatment was set to 25 ° C. The membrane differential pressure after the filtration treatment was measured, and the obtained coffee extract was subjected to sensory evaluation. The results are shown in Table 1.
比較例２
実施例１の工程Ｂにおいて、デプス型フィルタに代えて、ペーパーフィルタ（エコフィルターペーパー１×２（２〜４人用）、メリタ社製）を２枚積層させたものを使用したこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Comparative Example 2
Except for the fact that in step B of Example 1, two paper filters (eco-filter paper 1 × 2 (for 2 to 4 people), manufactured by Melitta) were laminated instead of the depth type filter. A coffee extract was obtained by the same operation as in Example 1. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 1.
比較例３
比較例２の工程Ｂにおいて、接触処理後の原料コーヒー抽出液の温度を２５℃としたこと以外は、比較例２と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Comparative Example 3
In step B of Comparative Example 2, a coffee extract was obtained by the same operation as in Comparative Example 2 except that the temperature of the raw coffee extract after the contact treatment was set to 25 ° C. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 1.
比較例４
実施例１において、工程Ｂを行わなかったこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Comparative Example 4
A coffee extract was obtained by the same operation as in Example 1 except that step B was not performed in Example 1. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 1.
比較例５
実施例１において、多孔質吸着剤接触処理を行わず、かつ、工程Ｂを行わなかったこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表１に示す。
Comparative Example 5
A coffee extract was obtained by the same operation as in Example 1 except that the porous adsorbent contact treatment was not performed and the step B was not performed. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 1.
実施例２
実施例１の工程Ｂにおいて、接触処理後の原料コーヒー抽出液の通液量を、フィルタ１インチ当たり３８ｋｇとしたこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。そして、濾過処理後の膜差圧を測定し、得られたコーヒー抽出液について官能評価を行った。その結果を、実施例１及び比較例１の結果とともに表２に示す。
Example 2
In step B of Example 1, a coffee extract was obtained by the same operation as in Example 1 except that the amount of the raw material coffee extract after the contact treatment was 38 kg per inch of the filter. Then, the membrane differential pressure after the filtration treatment was measured, and the obtained coffee extract was subjected to sensory evaluation. The results are shown in Table 2 together with the results of Example 1 and Comparative Example 1.
比較例６
比較例１の工程Ｂにおいて、接触処理後の原料コーヒー抽出液の通液量を、フィルタ１インチ当たり３８ｋｇとしたこと以外は、比較例１と同様の操作によりコーヒー抽出液を得た。そして、濾過処理後の膜差圧を測定し、得られたコーヒー抽出液について官能評価を行った。その結果を、実施例１及び比較例１の結果とともに表２に示す。
Comparative Example 6
In step B of Comparative Example 1, a coffee extract was obtained by the same operation as in Comparative Example 1 except that the flow rate of the raw coffee extract after the contact treatment was 38 kg per inch of the filter. Then, the membrane differential pressure after the filtration treatment was measured, and the obtained coffee extract was subjected to sensory evaluation. The results are shown in Table 2 together with the results of Example 1 and Comparative Example 1.
実施例３
（工程Ａ）
ドリップ抽出器（内径３５０ｍ、容積１００Ｌ）に、活性炭（クラレコールＧＷ、クラレケミカル社製）３．４ｋｇを投入した。次いで、８５℃の温水を活性炭の上部からシャワーより１０分間供給し、活性炭を殺菌した。温水の供給量は、活性炭に対し、２５質量倍であった。その後、Ｌ２６の粉砕した焙煎コーヒー豆（平均粒径１．４ｍｍ）１５．０ｋｇを活性炭上に投入した。次いで、ドリップ抽出器下部から１５．０ｋｇの８５℃の温水を供給し、底湯をはった。次いで、焙煎コーヒー豆の上部からシャワーより８５℃の温水を３Ｌ／ｍｉｎの速度で供給した後、温水の供給を停止し、その状態を１０分間保持した。温水の供給量は、焙煎コーヒー豆に対し、２．５５質量倍であった。保持後、８５℃の温水をシャワーより３Ｌ／ｍｉｎの速度で供給するとともに、同速度でコーヒー抽出液を排出した。採液量が１００ｋｇに達したときにコーヒー抽出液の排出を停止し、接触処理後の原料コーヒー抽出液を得た。
（工程Ｂ）
接触処理後の原料コーヒー抽出液を、実施例１の工程Ｂと同様の操作により処理した。得られたコーヒー抽出液について官能評価を行った。その結果を表３に示す。
Example 3
(Step A)
To a drip extractor (inner diameter 350 m, volume 100 L), 3.4 kg of activated carbon (Kuraraycol GW, manufactured by Kuraray Chemical Co., Ltd.) was charged. Next, warm water at 85 ° C. was supplied from the top of the activated carbon from the shower for 10 minutes to sterilize the activated carbon. The amount of hot water supplied was 25 times by mass with respect to activated carbon. Then, 15.0 kg of crushed roasted coffee beans (average particle size 1.4 mm) of L26 was put onto activated carbon. Next, 15.0 kg of hot water at 85 ° C. was supplied from the lower part of the drip extractor, and bottom water was poured. Next, hot water at 85 ° C. was supplied from the upper part of the roasted coffee beans from the shower at a rate of 3 L / min, and then the supply of hot water was stopped and the state was maintained for 10 minutes. The amount of hot water supplied was 2.55 times by mass as compared with the roasted coffee beans. After holding, hot water at 85 ° C. was supplied from the shower at a rate of 3 L / min, and the coffee extract was discharged at the same rate. When the amount of the collected liquid reached 100 kg, the discharge of the coffee extract was stopped to obtain the raw coffee extract after the contact treatment.
(Step B)
The raw coffee extract after the contact treatment was treated by the same operation as in step B of Example 1. The obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 3.
実施例４
実施例３の工程Ｂにおいて、接触処理後のコーヒー抽出液の温度を４５℃としたこと以外は、実施例３と同様の操作によりコーヒー抽出液を得た。濾過処理後の膜差圧を測定し、得られたコーヒー抽出液について官能評価を行った。その結果を表３に示す。
Example 4
In step B of Example 3, a coffee extract was obtained by the same operation as in Example 3 except that the temperature of the coffee extract after the contact treatment was set to 45 ° C. The membrane differential pressure after the filtration treatment was measured, and the obtained coffee extract was subjected to sensory evaluation. The results are shown in Table 3.
実施例５
実施例３の工程Ｂにおいて、接触処理後のコーヒー抽出液の温度を８０℃としたこと以外は、実施例３と同様の操作によりコーヒー抽出液を得た。濾過処理後の膜差圧を測定し、得られたコーヒー抽出液について官能評価を行った。その結果を表３に示す。
Example 5
In step B of Example 3, a coffee extract was obtained by the same operation as in Example 3 except that the temperature of the coffee extract after the contact treatment was set to 80 ° C. The membrane differential pressure after the filtration treatment was measured, and the obtained coffee extract was subjected to sensory evaluation. The results are shown in Table 3.
比較例７
実施例３において、工程Ｂを行わなかったこと以外は、実施例１と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表３に示す。
Comparative Example 7
A coffee extract was obtained by the same operation as in Example 1 except that step B was not performed in Example 3. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 3.
比較例８
実施例３において、多孔質吸着剤接触処理を行わず、かつ、工程Ｂを行わなかったこと以外は、実施例３と同様の操作によりコーヒー抽出液を得た。そして、得られたコーヒー抽出液について官能評価を行った。その結果を表３に示す。
Comparative Example 8
A coffee extract was obtained by the same operation as in Example 3 except that the porous adsorbent contact treatment was not performed and the step B was not performed in Example 3. Then, the obtained coffee extract was subjected to a sensory evaluation. The results are shown in Table 3.
表１〜３から、原料コーヒー抽出液を多孔質吸着剤と接触処理し、接触処理後の原料コーヒー抽出液を３５〜８５℃の温度にてデプス型フィルタを用いて濾過処理することで、雑味が抑制され、かつコクの豊かなコーヒー飲料の原料として有用なコーヒー抽出液が得られることが分かる。 From Tables 1 to 3, the raw coffee extract is contact-treated with the porous adsorbent, and the raw coffee extract after the contact treatment is filtered at a temperature of 35 to 85 ° C. using a depth filter. It can be seen that a coffee extract that suppresses the taste and is useful as a raw material for a rich coffee beverage can be obtained.
Claims (3)
接触処理後の原料コーヒー抽出液を、４５〜８５℃の温度にてデプス型フィルタを用いて濾過処理する工程Ｂ
を含む、コーヒー抽出液の製造方法。 Step A in which the raw coffee extract is contacted with the porous adsorbent,
Step B of filtering the raw coffee extract after the contact treatment at a temperature of 45 to 85 ° C. using a depth filter.
A method for producing a coffee extract, including.
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