JP7164290B2 - Coffee beans and coffee beverages treated with acid and high-temperature and high-pressure steam - Google Patents

Description

The present invention provides green coffee beans and roasted coffee beans containing a high amount of β-damascenone, a method for producing modified green coffee beans, a method for producing roasted coffee beans, food and drink, green coffee beans or roasted coffee beans. The present invention relates to a method for increasing β-damascenone in coffee beans and a method for modifying green coffee beans or roasted coffee beans.

Coffee beverages are widely consumed favorite beverages. The flavor of coffee beverages is affected by the origin and variety of coffee beans used as raw materials. The varieties of coffee beans are broadly classified into Arabica, Robusta, and Liberica. Among them, Arabica is considered to be of high quality because of its excellent taste and aroma.

Robusta beans, on the other hand, generally have a strong bitterness and a unique cereal odor (also called an earthy flavor), and are considered low-quality beans. However, Robusta is resistant to diseases and pests, grows quickly and yields a large yield, and green beans are cheaper than Arabica. methods are being considered. US Pat. No. 6,300,001 describes a method for enhancing the quality of Robusta coffee beans by steaming Robusta coffee beans and then roasting the treated beans. Patent document 2 includes a step of impregnating green coffee beans with a sugar solution, a step of steaming the green beans impregnated with the sugar solution with saturated steam, and a step of vacuum cooling and drying the steamed green beans. A method for modifying coffee beans is described. Patent Document 3 describes a method for improving the quality and/or sensory quality of roasted coffee by increasing the acidity of green coffee and then roasting the coffee.

JP-A-6-303905 JP-A-2000-342182 JP-A-64-47344

However, the methods of Patent Documents 1 to 3 have room for improvement in order to further improve the flavor of coffee beans.
An object of the present invention is to provide a method for producing green coffee beans and roasted coffee beans with enhanced sweet aroma and improved flavor by treating green coffee beans. Another object of the present invention is to provide a method for reforming low-quality green coffee beans such as Robusta into higher-quality green coffee beans with good flavor after roasting.

The present inventors have made intensive studies in order to solve the above problems, and as a result, the acid-treated green coffee beans, in which the raw green coffee beans are made to absorb an acidic solution, are treated with a gas containing water vapor at a specific temperature and pressure at a high temperature and a high pressure. It was found that the treatment increases β-damascenone in the green coffee beans and improves the flavor of the green coffee beans and the roasted coffee beans. In addition, the present inventors have found that when low-quality green coffee beans such as Robusta beans are subjected to the above treatment, the flavor is improved and higher-quality green coffee beans and roasted coffee beans can be produced.

The green coffee beans of the present invention are characterized in that the β-damascenone content in the solid content is 5 ppb or more.
Since the green coffee beans of the present invention contain a large amount of β-damascenone, they have a strong sweet aroma and a good flavor. In addition, since the β-damascenone content is high, the flavor is good even after roasting.
Herein, ppb is on a mass basis (mass ppb).
The green coffee beans are preferably of the Robusta variety. According to the present invention, it is possible to provide Robusta green coffee beans having a β-damascenone content in the solid content of 5 ppb or more.

In the method for producing modified green coffee beans of the present invention, acid-treated green coffee beans obtained by absorbing an acidic solution into green coffee beans are treated with steam at a temperature of 100 to 200 ° C. and a pressure (gauge pressure) exceeding 0 MPa. It is characterized by including a high temperature and high pressure treatment step of treating with a gas containing.
When the acid-treated green coffee beans are treated with a gas containing water vapor at the above temperature and pressure, β-damascenone in the green coffee beans increases. This enhances the sweet flavor. Therefore, green coffee beans can be modified to improve their flavor. By roasting the modified green coffee beans obtained by the present invention, it is possible to obtain roasted coffee beans with a high β-damascenone content and good flavor.

In addition, for example, when low-quality green coffee beans such as Robusta are subjected to the above high-temperature and high-pressure treatment, the sweet aroma can be enhanced, and negative flavors such as bitterness and grain odor can be effectively reduced. . Therefore, it is possible to produce high-quality green coffee beans with good flavor from low-quality green coffee beans such as Robusta beans.

The acidic solution is preferably an acidic solution having a pH of 1-6.
In the present invention, the gas containing water vapor is preferably saturated water vapor.
The use of saturated steam gives the modified green coffee beans a better flavor. In addition, after roasting the green coffee beans, roasted coffee beans with better flavor can be obtained, which is preferable.

The time for the high temperature and high pressure treatment step is preferably 1 to 1800 seconds.
When the high-temperature and high-pressure treatment is performed for the above period, the amount of β-damascenone in the green coffee beans can be increased compared to before the treatment.

The moisture content of the acid-treated green coffee beans is preferably 20 to 45% by mass.
When the water content of the acid-treated green coffee beans is within the above range, the β-damascenone in the green coffee beans can be further increased by the high-temperature and high-pressure treatment.

The method for producing modified green coffee beans of the present invention preferably includes an acid treatment step of contacting the green coffee beans with an acidic solution to allow the green coffee beans to absorb the acidic solution.
The water content of the green coffee beans is preferably 15% by mass or less. Green coffee beans with a water content of 15% by mass or less easily absorb acidic solutions, and acid-treated green coffee beans with a high content of acidic solutions can be obtained. When such acid-treated green coffee beans are subjected to high-temperature and high-pressure treatment, β-damascenone can be further increased.

The green coffee beans are preferably of the Robusta variety.
The production method of the present invention is particularly suitably applied to Robusta green coffee beans. According to the production method of the present invention, it is possible to produce high-quality green coffee beans having a good flavor after roasting from Robusta coffee beans.
The acidic solution is preferably an aqueous solution of at least one acid selected from the group consisting of acetic acid and citric acid.

The method for producing roasted coffee beans of the present invention is characterized by including the step of roasting the modified green coffee beans obtained by the method for producing modified green coffee beans of the present invention.
In the method for producing roasted coffee beans of the present invention, since green coffee beans containing a large amount of β-damascenone are roasted, roasted coffee beans containing a large amount of β-damascenone and having a good flavor can be obtained.

The roasted coffee beans of the present invention are characterized by having a β-damascenone content of 30 ppb or more. The roasted coffee beans of the present invention preferably have an L value of 16-25. The roasted coffee beans are preferably of the Robusta variety.
The food or drink of the present invention is characterized by containing the roasted coffee beans of the present invention or an extract thereof.
The food or drink of the present invention is preferably a coffee beverage, instant coffee or coffee concentrate.

The method for increasing β-damascenone in green coffee beans or roasted coffee beans according to the present invention is carried out by applying acid-treated green coffee beans obtained by absorbing an acidic solution to green coffee beans at a temperature of 100 to 200° C. under pressure (gauge pressure ) includes a high-temperature and high-pressure treatment step of treating with a gas containing water vapor exceeding 0 MPa.
In the method for modifying green coffee beans or roasted coffee beans of the present invention, acid-treated green coffee beans obtained by absorbing an acidic solution into green coffee beans are heated to a temperature of 100 to 200 ° C. and a pressure (gauge pressure) exceeding 0 MPa. It is characterized by including a high-temperature and high-pressure treatment step of treating with a gas containing water vapor.
The high-temperature and high-pressure treatment can increase β-damascenone in the green coffee beans or roasted coffee beans, and can improve the flavor of the green coffee beans or roasted coffee beans by modifying them.

According to the present invention, by treating green coffee beans, β-damascenone in the green coffee beans can be increased, and green coffee beans containing more β-damascenone than before the treatment can be obtained. can. This makes it possible to provide green coffee beans and roasted coffee beans with enhanced sweet aroma and improved flavor. According to the present invention, it is possible to provide green coffee beans and roasted coffee beans that have a strong sweet aroma and are useful for foods and drinks such as coffee beverages.
In addition, according to the present invention, low-quality green coffee beans such as Robusta green beans can be reformed into higher-quality green coffee beans with good flavor after roasting.

<Green coffee beans with high β-damascenone content>
The green coffee beans of the present invention are characterized in that the β-damascenone content in the solid content is 5 ppb or more. β-damascenone (1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one) is one of the aroma components of coffee. , with a sweet, honey-like odor. The green coffee beans of the present invention contain β-damascenone in an amount larger than that normally contained in green coffee beans. Therefore, the green coffee beans of the present invention have a strong sweet aroma. In addition, when the green coffee beans of the present invention are roasted, roasted coffee beans with a strong sweet aroma and good flavor can be obtained. The β-damascenone content of the green coffee beans is preferably 8 ppb or more, more preferably 9 ppb or more, still more preferably 10 ppb or more, and particularly preferably 15 ppb or more in solid content. The β-damascenone content of the green coffee beans may be, for example, 28 ppb or less in solid content, preferably 25 ppb or less. Such green coffee beans are preferable because they have a good flavor with a strong sweet aroma after roasting. The varieties of green coffee beans include Arabica, Robusta, and Liberica, with Robusta being preferred.

The solid content of the green coffee beans in the present invention is the mass of the green coffee beans after removing water. In the present invention, the moisture content of green coffee beans is measured using a high-frequency capacitive moisture meter. As a high-frequency capacitive moisture meter, for example, grain moisture meter PM-650, manufactured by Ketsuto Kagaku Kenkyusho Co., Ltd. can be used.
The β-damascenone content in the solid content can be calculated by measuring the β-damascenone content in the green coffee beans and converting it into the content in the solid content of the green coffee beans.
The β-damascenone content of green coffee beans and roasted coffee beans is measured by gas chromatography-mass spectrometry (GC-MS) by the method described in Examples.

Since the green coffee beans of the present invention have a higher β-damascenone content than ordinary green coffee beans, they can also be called green coffee beans with a high β-damascenone content.
In this specification, coffee beans before undergoing the roasting process, which is a process of heating and roasting coffee beans, are referred to as green coffee beans, and coffee beans after the roasting process are referred to as roasted coffee beans.
The green coffee beans of the present invention can be produced by the method for producing modified green coffee beans described below.

<Method for producing modified green coffee beans>
In the method for producing modified green coffee beans (modified green coffee beans) of the present invention, acid-treated green coffee beans obtained by absorbing an acidic solution into green coffee beans are heated at a temperature of 100 to 200 ° C. under pressure (gauge pressure ) includes a high-temperature and high-pressure treatment step of treating with a gas containing water vapor exceeding 0 MPa.

In the method for producing modified green coffee beans of the present invention, the green coffee beans that have absorbed the acidic solution (acid-treated green coffee beans) are treated at a high temperature and high pressure with a gas containing water vapor at a predetermined temperature and pressure, β-damascenone in green coffee beans can be increased.
The modified green coffee beans obtained by the high-temperature and high-pressure treatment process usually have significantly increased β-damascenone compared to the green coffee beans used as raw materials.
The modified green coffee beans can also be called green coffee beans with increased β-damascenone, green coffee beans with high β-damascenone content, green coffee beans with improved or enhanced flavor, and the like.
Roasted coffee beans with good flavor can be produced by roasting the modified green coffee beans obtained in the high-temperature and high-pressure treatment step.

<Acid-treated green coffee beans>
Acid-treated green coffee beans can be obtained, for example, by subjecting green coffee beans (raw green coffee beans) to acid treatment in which they are brought into contact with an acidic solution to absorb the acidic solution. The acid treatment causes the green coffee beans to contain an acidic solution. In this specification, the green coffee beans (the green coffee beans before absorbing the acidic solution) used for preparing the acid-treated green coffee beans are also referred to as raw green coffee beans.
The method for producing modified green coffee beans of the present invention may comprise a step of preparing acid-treated coffee beans prior to the high temperature and high pressure treatment step. A method for producing modified green coffee beans, which comprises an acid treatment step of bringing green coffee beans (raw green coffee beans) into contact with an acidic solution to absorb the acidic solution into the green coffee beans, is preferred according to the present invention. It is an example of an embodiment.

Acid-treated green coffee beans typically have a higher moisture content than raw raw coffee beans due to the absorption of the acidic solution. In addition, since the inside of the acid-treated green coffee beans contains an acidic solution, it is considered to be more acidic than the raw green coffee beans. It is presumed that when the acid-treated green coffee beans are treated with a gas containing water vapor at high temperature and pressure, reactions such as hydrolysis are promoted in the green coffee beans, resulting in an increase in β-damascenone. Thus, by performing the high-temperature and high-pressure treatment step, the components in the green coffee beans are changed, and green coffee beans and roasted coffee beans having new flavors can be obtained. The modified green coffee beans and roasted coffee beans obtained by the present invention are useful as raw materials capable of imparting new flavors to food and drink.

The water content of the green coffee beans used for preparing the acid-treated green coffee beans is preferably 15% by mass or less. For example, when the raw green coffee beans have a high water content, it is preferable to dry the green coffee beans by a known method to adjust the water content to 15% by mass or less, and then subject them to acid treatment.
Generally, the higher the amount of acid solution contained in the acid-treated green coffee beans, the more β-damascenone is produced by the high-temperature and high-pressure treatment. Therefore, the acid-treated green coffee beans in the present invention are preferably acid-treated green coffee beans obtained by absorbing an acidic solution into green coffee beans having a water content of 15% by mass or less. When the water content of raw coffee beans is 15% by mass or less, a sufficient amount of acidic solution can be absorbed, and β-damascenone can be sufficiently increased when subjected to high-temperature and high-pressure treatment. The water content of the raw coffee green beans is more preferably 12% by mass or less, and even more preferably 10% by mass or less. In addition, from the viewpoint of manufacturing efficiency and maintaining the flavor of the raw green coffee beans, the water content of the raw green coffee beans is preferably 3% by mass or more, more preferably 5% by mass or more, and still more preferably 5 to 10% by mass.
In the present invention, the moisture content of green coffee beans is measured using a high-frequency capacitive moisture meter.
As a high-frequency capacitive moisture meter, for example, grain moisture meter PM-650, manufactured by Ketsuto Kagaku Kenkyusho Co., Ltd. can be used.

The variety of green coffee beans (raw green coffee beans) used in the production method of the present invention may be any of Arabica, Robusta, and Liberica, but Robusta is particularly preferred in view of the characteristics of the method of the present invention. is. The effects of the present invention can be more fully exhibited when the raw coffee beans are of the Robusta variety.
A single variety of green coffee beans may be used, or two or more different varieties may be used in combination.
The place of production of the green coffee beans is not particularly limited, and any place of production can be used.

The acidic solution includes aqueous solutions of known acids or salts thereof, preferably aqueous solutions of acids. Acids include, for example, hydrochloric acid, acetic acid, sulfuric acid, nitric acid, phosphoric acid, citric acid, lactic acid, propionic acid, butyric acid, oxalic acid, malonic acid, succinic acid, fumaric acid, maleic acid, malic acid, tartaric acid, and formic acid. be done. The number of acids or salts thereof contained in the acidic solution may be one, or two or more. The acidic solution is preferably an aqueous solution of at least one acid selected from the group consisting of acetic acid and citric acid, more preferably an aqueous acetic acid solution. Acetic acid and citric acid are preferred because they are acids that can be used in food and drink. In addition, since acetic acid is volatile and is usually removed from the green coffee beans by high temperature and high pressure treatment, the green coffee beans are not imparted with acid flavor, and the modified green coffee beans and their roasted coffee beans Better flavor. In addition, when the acid used in the acid treatment is contained in the modified green coffee beans, the acid may be removed from the green coffee beans after the high temperature and high pressure treatment. There is no need to take any action to remove the

The pH of the acidic solution is preferably 1-6, more preferably 2-6, even more preferably 2.5-5, and particularly preferably 3-4. When the pH of the acidic solution is within the above range, the hydrolysis efficiency is enhanced to enhance β-damascenone, and the original flavor of coffee is not impaired, which is preferable. In the present invention, pH is the pH of the solution at 25°C. In the present invention, it is preferable to adjust the type and concentration of the acid or its salt to be used so that the pH of the acidic solution falls within the above range.

The temperature of the acidic solution that is brought into contact with the green coffee beans is not particularly limited, but a temperature lower than the boiling point of the acid is preferred. Moreover, practically, the temperature of the acidic solution is preferably, for example, 0 to 50.degree. C., more preferably 4 to 40.degree. The time for which the green coffee beans are brought into contact with the acidic solution (time for absorption) may be appropriately set, but is preferably 3 to 24 hours, more preferably 5 to 10 hours. When the raw coffee beans are brought into contact with the acidic solution for the above period of time, the acidic solution can be sufficiently absorbed by the green coffee beans, and the effects of the present invention described above can be obtained more fully.

The method of contacting the green coffee beans with the acidic solution is not particularly limited, and examples thereof include a method of immersing the green coffee beans in the acidic solution, a method of spraying or applying the acidic solution to the green coffee beans, and the like. Soaking means immersing in a liquid, and includes not only the case where the green coffee beans are completely immersed in the acidic solution, but also the case where the green coffee beans are partly immersed in the acidic solution. In the case of soaking, for example, the green coffee beans soaked in the acidic solution may be allowed to stand still to absorb the acidic solution. Acidic solutions may be absorbed. Although it is preferable that the amount of acid solution absorbed by the green coffee beans is uniform, the modified green coffee beans obtained by high-temperature and high-pressure treatment of the acid-treated green coffee beans or the roasted coffee beans as a whole have an improved flavor. It may be non-uniform as long as

The amount of acidic solution to be absorbed by the green coffee beans is not particularly limited. Generally, the more acidic solution absorbed by the green coffee beans, the more β-damascenone can be increased. However, the maximum amount of acid solution that green coffee beans can absorb is considered to be about the same as the mass of the green coffee beans. For example, it is preferable to absorb the acid solution until the mass of the acid-treated green coffee beans reaches preferably 101 to 200%, more preferably 120 to 180% of the mass of the raw green coffee beans.
The moisture content of the acid-treated green coffee beans is not particularly limited, but is preferably 20 to 45% by mass. In the present invention, it is preferable to adjust the amount of the acidic solution to be absorbed so that the water content of the acid-treated green coffee beans falls within this range. When the moisture content of the acid-treated green coffee beans is within the above range, the effects of the present invention described above can be obtained more fully. This is presumably because when the moisture content of the acid-treated green coffee beans is within the above range, reactions such as hydrolysis proceed more easily due to the high-temperature and high-pressure treatment. The water content of the acid-treated green coffee beans is more preferably 30 to 40% by mass. In the present invention, acid-treated green coffee beans having a moisture content of 20 to 45% by mass are prepared by absorbing an acidic solution into raw green coffee beans having a moisture content of 15% by mass or less (preferably 12% by mass or less). It is preferably used for high temperature and high pressure processing. The moisture content of the acid-treated green coffee beans is not limited to the above range. Even if the moisture content of the acid-treated green coffee beans is lower than the above, the β-damascenone in the green coffee beans can be increased by contacting the green beans with a gas containing water vapor in the high-temperature and high-pressure treatment step. .

<High temperature and high pressure treatment process>
In the high-temperature and high-pressure treatment step, acid-treated green coffee beans are treated with a gas containing water vapor at a temperature of 100 to 200° C. and a pressure (gauge pressure) exceeding 0 MPa. In the high-temperature and high-pressure treatment step, it is preferable to bring the gas containing water vapor into contact with the acid-treated green coffee beans. When the acid-treated green coffee beans are brought into contact with the gas containing water vapor at the above temperature and pressure, the gas enters the interior of the green coffee beans, further promoting reactions such as hydrolysis. At this time, it is considered that the reaction such as hydrolysis in the acid-treated green coffee beans is accelerated as the water content of the gas containing water vapor increases.

As the gas containing water vapor used in the high-temperature and high-pressure treatment step, vapor of a liquid containing water can be used. Liquids containing water include, for example, water, aqueous ethanol solutions, alcoholic beverages, non-alcoholic beverages, and mixtures of two or more thereof. As the gas containing steam in the present invention, any of saturated steam, aqueous ethanol solution, steam of alcoholic beverages, steam of non-alcoholic beverages, and mixed steam of one or more of these may be used, but saturated steam is preferred. .

A pretreated liquid can also be used as the liquid for generating the gas containing water vapor. Examples of the pretreatment include deaeration treatment and the like. Examples of the degassing treatment include deoxygenation treatment, decompression treatment, and the like.

The temperature of the gas containing water vapor in the high temperature and high pressure treatment is 100-200°C, preferably 125-200°C. Within this temperature range, β-damascenone in the green coffee beans can be increased, and the flavor of the green coffee beans can be improved. In addition, since there is little burnt odor or the like due to high-temperature and high-pressure treatment, the resulting modified green coffee beans and roasted coffee beans obtained by roasting the green coffee beans have a good flavor.

The temperature of the gas containing water vapor is more preferably 135 to 200° C., more preferably 140° C., because the resulting modified green coffee beans and roasted coffee beans obtained by roasting the green beans have a good flavor. ~200°C, particularly preferably above 140°C and up to 180°C, most preferably between 142 and 160°C.
Further, for example, when the temperature of the gas containing water vapor is 135 to 160° C., preferably 135 to 145° C., when the resulting modified green coffee beans are roasted, β- The damascenone content is particularly high. Therefore, the roasted coffee beans obtained by roasting the modified green coffee beans have a strong sweet aroma and a better flavor.
In one aspect, in order to increase the β-damascenone content in the green coffee beans, the temperature of the gas containing water vapor is, for example, preferably 135 to 200°C, more preferably 140 to 200°C, and more preferably 142 to 142°C. 200°C is more preferred.

The pressure (gauge pressure) of the gas containing water vapor may be any pressure exceeding 0 MPa. It is preferably 1.4 MPa or less, more preferably 0.01 to 1.4 MPa. Within this pressure range, β-damascenone in the green coffee beans can be increased, and the flavor of the green coffee beans and the roasted coffee beans can be improved.
As used herein, "pressure" means "gauge pressure." Therefore, for example, when "pressure (gauge pressure) is 0.1 MPa" is converted to absolute pressure, it becomes a pressure obtained by adding 0.1 MPa to the atmospheric pressure. The pressure of the gas containing water vapor (gauge pressure) is more preferably 0.13 to 1.4 MPa, more preferably 0.13 to 1.4 MPa, because the resulting modified green coffee beans and roasted coffee beans have a better flavor. is 0.2 to 1.4 MPa, even more preferably 0.25 to 1.4 MPa, particularly preferably more than 0.25 MPa and 0.90 MPa or less, most preferably 0.28 to 0.51 MPa .

The temperature and pressure of the gas containing steam used in the high-temperature and high-pressure treatment are, for example, when the gas is saturated steam, the temperature is usually 100 to 200 ° C. and the pressure (gauge pressure) is more than 0 MPa and 1.4 MPa or less ( The pressure (gauge pressure) is preferably 0.01 to 1.4 MPa), preferably the temperature is 125 to 200 ° C. and the pressure (gauge pressure) is 0.13 to 1.4 MPa, more preferably the temperature is 135 to 200 °C and a pressure (gauge pressure) of 0.2 to 1.4 MPa, more preferably a temperature of 140 to 200 °C and a pressure (gauge pressure) of 0.25 to 1.4 MPa, still more preferably a temperature of 140 °C. more than 180 ° C. and a pressure (gauge pressure) of more than 0.25 MPa and 0.9 MPa or less, particularly preferably a temperature of 142 to 160 ° C. and a pressure (gauge pressure) of 0.28 to 0.51 MPa is.

The duration of the high temperature and high pressure treatment step is preferably 1 to 1800 seconds. It is more preferably 60 to 1200 seconds, still more preferably 300 to 1000 seconds. The time treatment can improve the flavor of the green coffee beans and the roasted coffee beans.

The high temperature and high pressure treatment step is preferably performed at an oxygen concentration of about 0 to 1 μg/mL. In the present invention, such hypoxia can be achieved using known means. For example, the hypoxic state can be achieved by using a degassed (air-removed) liquid as the liquid for generating gas containing water vapor. Instead of the degassed liquid, a liquid to which a substance capable of removing oxygen has been previously added may be used. The low oxygen state can also be achieved by replacing the inside of the processing container with a gas having an oxygen concentration of about 0 to 1 μg/mL before the high temperature and high pressure processing. Here, the gas having an oxygen concentration of about 0 to 1 μg/mL is not particularly limited, but an inert gas such as nitrogen, carbon dioxide, or deoxygenated gas is preferable. The deoxygenated gas includes a gas obtained by boiling a degassed liquid. The oxygen concentration during the above treatment can be measured by a known method, for example, by a normal dissolved oxygen meter (DO meter).
By performing the high-temperature and high-pressure treatment in a low-oxygen state, it is possible to suppress the oxidative deterioration of substances in the green coffee beans, particularly easily oxidizable lipids, polyphenols, and the like. This makes the modified green coffee beans and the roasted coffee beans more favorable in flavor. In addition, corrosion and deterioration of processing containers such as boilers can be suppressed.

The apparatus used for high temperature and high pressure treatment is not particularly limited, and any apparatus can be used as long as it has a structure capable of withstanding high temperature and high pressure. For example, the apparatus includes a combination of a pressure-resistant reaction vessel and a heating device. In such an apparatus, a liquid or gas is heated by a heating device to become a high-temperature, high-pressure gas, and sent to a reaction vessel. Any heating device can be used as long as it can heat. Alternatively, the above device may be a simple heat-resistant and pressure-resistant pipe. The material of the reaction vessel or pipe may be pressure-resistant and heat-resistant, but it is preferable that the material does not cause the elution of metal components, the generation of toxic substances, or the generation of undesirable odors. As the material, a material such as stainless steel is preferable in order to prevent unnecessary reaction, corrosion, deterioration, etc., but it is not limited to this.

The high-temperature and high-pressure treatment is preferably performed in a sealed state (closed system). The closed state means that the flow of gas such as water vapor is cut off and direct contact with the open atmosphere system is prevented. By performing the treatment with a gas containing high-temperature, high-pressure water vapor in a sealed state, the low-oxygen state can be maintained and the contact between the green coffee beans and oxygen can be minimized. As a result, oxidation of components in the green coffee beans, especially lipids and polyphenols, can be suppressed.
When the high-temperature and high-pressure treatment is performed in a closed state, for example, the acid-treated green coffee beans may be brought into contact with the gas containing water vapor in a closed reaction vessel. The shape and material of the sealed reaction vessel are not particularly limited as long as it can block the flow of gas, but a vessel that does not change in quality due to heating and can withstand pressure is preferable, such as a metal vessel (e.g., stainless steel vessel) etc.

In the present invention, a known treatment may be performed after the high temperature and high pressure treatment step. Examples of the treatment include, but are not limited to, cooling, pulverizing, and drying green coffee beans that have been subjected to high-temperature and high-pressure treatment (modified green coffee beans). If the modified green coffee beans contain the acid used in the acid treatment, treatment to remove the acid (for example, anion exchange column treatment) can be performed as desired.

The modified green coffee beans obtained by the high-temperature and high-pressure treatment process contain more β-damascenone than the raw green coffee beans and the acid-treated green coffee beans. If β-damascenone is increased, the green coffee beans can be imparted with or enhanced with aroma and the like derived therefrom. β-damascenone is one of the aroma components of coffee and has a honey-like sweet aroma. When the amount of β-damascenone in green coffee beans increases, flavor such as sweet aroma is usually imparted or enhanced compared to raw coffee beans.

In one aspect of the production method of the present invention, use of Robusta green coffee beans as raw material coffee beans can effectively increase β-damascenone. In addition, in the production method of the present invention, when raw coffee beans are of the Robusta variety, it is possible to reduce grain odors and the like called robusta odors. Although the mechanism by which the present invention reduces the grainy odor of green coffee beans is not clear, the increase in β-damascenone enhances the sweet scent and the like, and causes the grainy odor in green coffee beans. It is inferred that the components are decomposed or flowed out to be reduced.
According to the present invention, it is thus possible to increase β-damascenone and reduce grain odor and the like in green coffee beans. This makes it possible to improve the flavor of low-quality and high-quality coffee beans.

The production method of the present invention is particularly suitably applied to Robusta green coffee beans. In the production method of the present invention, when Robusta green coffee beans are used as the raw material coffee beans, modified green coffee beans with reduced grain odor and the like peculiar to Robusta and enhanced sweet aroma and the like can be obtained. Obtainable. By roasting such modified green coffee beans, it is possible to obtain roasted coffee beans of higher quality with reduced bitterness and grain odor and improved sweetness and the like. In one aspect of the production method of the present invention, it is possible to improve the flavor such as bitterness and grainy smell of Robusta green coffee beans and bring them closer to the well-balanced bitterness, sourness, and aroma of Arabica, which is considered to be of high quality. can. According to the present invention, it is possible to produce high-quality green coffee beans and roasted coffee beans that have a good flavor after roasting from Robusta coffee beans.

Modified green coffee beans produced by the production method of the present invention are also included in the present invention. The modified green coffee beans produced by the production method of the present invention are also simply referred to as modified green coffee beans.
A preferred example of the modified green coffee beans of the present invention includes green coffee beans having a β-damascenone content of 5 ppb or more in the solid content. According to the present invention, thus modified green coffee beans having a high β-damascenone content can be produced.
The β-damascenone content of the modified green coffee beans is preferably 8 ppb or more, more preferably 9 ppb or more, still more preferably 10 ppb or more, and particularly preferably 15 ppb or more in solid content. The β-damascenone content of the modified green coffee beans may be, for example, 28 ppb or less, preferably 25 ppb or less, in solids.

<Method for producing roasted coffee beans>
Roasted coffee beans with good flavor can be obtained by roasting the modified green coffee beans obtained by the high temperature and high pressure treatment.
The method for producing roasted coffee beans of the present invention is characterized by including a step of roasting the modified green coffee beans of the present invention (hereinafter also referred to as a roasting step).
In the method for producing roasted coffee beans of the present invention, modified green coffee beans containing a large amount of β-damascenone are roasted, so that roasted coffee beans with a large amount of β-damascenone and a good flavor can be obtained. can. In addition, the method for producing roasted coffee beans of the present invention is particularly suitably applied to Robusta green coffee beans. According to the above-described method for producing modified green coffee beans of the present invention, the bitterness, grain odor, and other flavors of Robusta green coffee beans are improved, and the high-quality Arabica coffee beans have a well-balanced bitterness. , acidity, and aroma. By roasting the modified Robusta green coffee beans, it is possible to produce roasted coffee beans of a higher quality with a good flavor.

The method for producing roasted coffee beans of the present invention may include a step of obtaining modified green coffee beans. More specifically, it may include the above-described high-temperature and high-pressure treatment step, and may further include an acid treatment step. These steps and their preferred embodiments are as described above.

In the roasting step, the modified green coffee beans obtained by the above-described high-temperature and high-pressure treatment are roasted. This modified green coffee bean contains a large amount of β-damascenone as described above. Therefore, regardless of the degree of roasting, coffee beans obtained by roasting the green coffee beans (roasted coffee beans) usually contain a large amount of β-damascenone. Also, in a preferred embodiment, β-damascenone is further increased by roasting.

The modified green coffee beans to be roasted may be either unground or ground, but unground is preferred from the viewpoint of efficiency in improving flavor.
A roasting method in the roasting step is not particularly limited, and a known method can be appropriately selected. For example, the roasting temperature is preferably 180 to 300° C., more preferably 190 to 280° C., and the heating time can be appropriately set so as to obtain the desired degree of roasting. The roasting device and heating method are also not particularly limited, and known devices and heating methods can be used. In the roasting step, the modified green coffee beans of the present invention may be mixed with normal green coffee beans and roasted.

<Roasted coffee beans>
Roasted coffee beans produced by the method for producing roasted coffee beans of the present invention are also included in the present invention.
According to the method for producing roasted coffee beans of the present invention, roasted coffee beans having a β-damascenone content of 20 ppb or more, preferably 25 ppb or more, can be obtained.
Roasted coffee beans having a β-damascenone content of 30 ppb or more are preferable as the roasted coffee beans produced by the method for producing roasted coffee beans of the present invention. A roasted coffee bean having a β-damascenone content of 30 ppb or more is also one aspect of the present invention. Such roasted coffee beans are preferable because they have a strong sweet aroma and good flavor.
The β-damascenone content of the roasted coffee beans is more preferably 32 ppb or more, and even more preferably 34 ppb or more, because the sweet aroma is stronger. The β-damascenone content of roasted coffee beans is preferably, for example, 50 ppb or less. The roasted coffee beans are preferably Robusta roasted coffee beans.
The content of β-damascenone in the roasted coffee beans is measured by GC-MS according to the method described in Examples.

The roasted coffee beans of the present invention preferably have an L value of 16-25. From the viewpoint of flavor, the L value is more preferably 17-25, and even more preferably 18-23. According to the present invention, roasted coffee beans having an L value of 16 to 25 and a β-damascenone content of 30 ppb or more (preferably 32 ppb or more, more preferably 34 ppb or more) can be produced.
The L value in the present invention is obtained by measuring the lightness of the roasted coffee beans with a color difference meter, with the L value being 0 for black and the L value being 100 for white. As the color difference meter, for example, equipment name Spctro color meter SE2000, manufactured by Nippon Denshoku Industries Co., Ltd., etc. can be used.
The roasted coffee beans may be either unground or ground, but ground coffee is preferred from the viewpoint of efficiency in improving flavor.

<Roasted coffee bean extract>
An extract obtained by extracting the roasted coffee beans of the present invention with an aqueous solvent (roasted coffee bean extract) is also one aspect of the present invention. The roasted coffee beans and extract thereof of the present invention are suitably used for food and drink. Food and drink products also include raw materials for food and drink products.
When producing the roasted coffee bean extract of the present invention, the roasted coffee beans of the present invention and ordinary roasted coffee beans may be mixed and used as the roasted coffee beans.
The extraction method is not particularly limited, and a conventional extraction method may be used. For example, a filtration method (drip method), an immersion method (stirring or boiling method), an espresso method (steam method), or the like can be employed. . Extraction conditions such as the extraction time and the temperature of the aqueous solvent used for extraction may be appropriately selected according to the extraction method.

Examples of aqueous solvents include water, aqueous alcohol solutions, and milk. Among them, water is preferred. The pH (25° C.) of the aqueous solvent is, for example, preferably 4-10, more preferably 5-7. A pH adjuster such as sodium bicarbonate, sodium hydrogen carbonate, L-ascorbic acid, or sodium L-ascorbate may be added to the aqueous solvent to adjust the pH appropriately.
The roasted coffee bean extract obtained by extraction may be used as it is as a roasted coffee bean extract, but if necessary, it may be used after one or more treatments such as concentration treatment and drying treatment. good. The roasted coffee bean extract may be a concentrate or dried roasted coffee bean extract.
Alternatively, the roasted coffee bean extract may be diluted to obtain a roasted coffee bean extract.

Modified green coffee beans and roasted coffee beans produced by the production method of the present invention and their extracts are suitably used for food and drink. A food or drink containing the modified green coffee beans or roasted coffee beans or an extract thereof is one example of preferred embodiments of the present invention. Modified green coffee beans, roasted coffee beans, or extracts thereof can be used as they are as such foods and drinks. In addition, for example, modified green coffee beans or roasted coffee beans or an extract thereof are added to the raw materials used for the production of the food and drink, and such raw materials are used to produce the food and drink according to the usual method for producing the food and drink. can be manufactured. In addition, modified green coffee beans or roasted coffee beans or extracts thereof may be added during the manufacturing process of food and drink. Additionally, modified green or roasted coffee beans or extracts thereof may be added to the final product.
In the production of food and drink, the roasted coffee beans of the present invention may be mixed with normal roasted coffee beans for use.

<Food and drink containing roasted coffee beans or its extract>
Food and drink containing the above-described roasted coffee beans of the present invention or extracts thereof are also included in the present invention. The roasted coffee beans preferably have a β-damascenone content of 30 ppb or more. The roasted coffee beans or the extract thereof of the present invention can be used as food or drink as they are, but can also be used as food or drink by blending other ingredients as desired. For example, food and drink containing the roasted coffee beans of the present invention or the extract thereof can be produced by appropriately blending the roasted coffee beans of the present invention or the extract thereof in the production of food and drink.
In the food and drink of the present invention, normal roasted coffee beans or extracts thereof may be used together with the roasted coffee beans or extracts thereof of the present invention. For example, the roasted coffee beans of the present invention may be mixed with normal roasted coffee beans for use.
The content of the roasted coffee beans of the present invention or the extract thereof in food and drink is not particularly limited, but for example, it can be 0.001 to 100% by mass in food and drink, preferably 0.1 to 10% by mass. %.

The food and drink of the present invention are not particularly limited, and examples thereof include alcoholic beverages and non-alcoholic beverages. Examples of alcoholic beverages include beer, chuhai, liqueurs, cocktails, and the like. Examples of non-alcoholic beverages include coffee beverages, carbonated beverages, flavored waters, tea beverages, fruit juice-containing beverages, non-fruit juice beverages, non-alcoholic beer-taste beverages, malt beverages, soy milk, lactic acid beverages, cocoa, sports drinks, energy drinks, and the like. . Beverages include not only liquids that can be drunk as they are without dilution, but also powdered or granulated instant coffee (soluble coffee) that is dissolved in water, etc. to an appropriate concentration at the time of sale, and water, etc. It may be a concentrated type of beverage (coffee concentrate, etc.) that is diluted before drinking.
Foods include, for example, general foods, health foods, functional foods, and the like.
Among them, coffee beverages, instant coffee, and coffee concentrates are preferable as food and drink.

The roasted coffee beans or extracts thereof of the present invention are particularly preferred for coffee beverages, instant coffee or coffee concentrates. Coffee beverages, instant coffee, and coffee concentrates containing the roasted coffee beans or the extract thereof of the present invention have a dense, sweet aroma and a rich flavor enhanced by β-damascenone.

Roasted coffee beans or extracts thereof used in the production of food and beverages such as coffee beverages, instant coffee, and coffee concentrates are those in which 100% of the roasted coffee beans of the present invention are used as the raw roasted coffee beans. or a blend of roasted coffee beans produced by a conventional method with the roasted coffee beans of the present invention. Even if the roasted coffee beans produced by a conventional method and the roasted coffee beans of the present invention are blended and used, coffee beverages, instant coffee, and coffee concentrates will have a sweet aroma, a heavy feeling, etc. due to β-damascenone. It can be imparted or enhanced.

<Coffee drink>
Coffee beverages can be prepared, for example, by diluting the roasted coffee bean extract of the present invention with a liquid such as water or by concentrating it, if necessary. Alternatively, for example, the roasted coffee bean extract of the present invention may be blended with a coffee liquid such as a roasted coffee bean extract extracted from ordinary roasted coffee beans, an aqueous solution of instant coffee, or a coffee concentrate. can also Coffee beverages preferably have a Brix (20° C.) of 0.1 to 10, more preferably 0.1 to 5.
If desired, coffee beverages contain milk (milk, dairy products, etc.), sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, etc.), antioxidants, emulsifiers, flavorings, etc. be able to.

Although the form of the coffee beverage is not particularly limited, it is preferably a packaged beverage (packaged coffee beverage). The container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, paper containers such as paper packs, and glass containers such as glass bottles.

A packaged beverage can be produced by a conventional method using a coffee beverage. In the case of container-packed beverages, it is preferable to sterilize the coffee beverage before or after filling the container, because it enables long-term storage. The method and conditions for sterilization may be appropriately selected from the methods and conditions normally used for sterilizing coffee beverages.

After the coffee beverage is prepared, it may be concentrated into a concentrated coffee liquid, or may be dried and solidified by a means such as freeze drying or spray drying to form a solid coffee such as so-called instant coffee. Such coffee concentrates and coffee solids are convenient to store and transport. In addition, by diluting or dissolving with an appropriate amount of water or the like according to the degree of concentration, the coffee beverage containing the roasted coffee bean extract of the present invention can be easily enjoyed.

<Instant coffee, coffee concentrate>
Instant coffee can be obtained, for example, by drying the roasted coffee bean extract of the present invention. It can also be produced by drying the coffee beverage described above. Drying methods include spray drying and freeze drying. Instant coffee usually has a water content of 5% by mass or less, and is in the form of powder or granules that can be reconstituted with a liquid such as water or milk when drinking. Instant coffee is preferably porous.
A coffee concentrate can be obtained by concentrating the roasted coffee bean extract of the present invention, if necessary. Concentration conditions can be selected as appropriate. A coffee concentrate usually has a Brix (20° C.) of more than 10 and 80 or less. The coffee concentrate can be a portion-type diluted beverage. The coffee concentrate can be ingested as it is or diluted with water or the like as necessary.
If desired, the instant coffee and coffee concentrate can be appropriately blended with the above-described milk components, sweeteners, antioxidants, emulsifiers, flavoring agents, and the like.

<Method for increasing β-damascenone in green coffee beans or roasted coffee beans, and method for modifying green coffee beans or roasted coffee beans>
The present invention also includes methods for increasing β-damascenone in green or roasted coffee beans and methods for modifying green or roasted coffee beans.
The method for increasing β-damascenone in green coffee beans or roasted coffee beans according to the present invention is carried out by applying acid-treated green coffee beans obtained by absorbing an acidic solution to green coffee beans at a temperature of 100 to 200° C. under pressure (gauge pressure ) includes a high-temperature and high-pressure treatment process in which gas containing water vapor exceeding 0 MPa is used.
In the method for modifying green coffee beans or roasted coffee beans of the present invention, acid-treated green coffee beans obtained by absorbing an acidic solution into green coffee beans are heated to a temperature of 100 to 200 ° C. and a pressure (gauge pressure) exceeding 0 MPa. It includes a high-temperature and high-pressure treatment process in which gas containing water vapor is used.
The high temperature and high pressure treatment process and its preferred aspects are the same as the high temperature and high pressure treatment process and its preferred aspects described above. The production method of the present invention may include other steps such as the acid treatment step described above.
By performing high-temperature and high-pressure treatment, β-damascenone in the green coffee beans can be increased as compared with the case without treatment. Also, by increasing β-damascenone, the sweet aroma of green coffee beans can be enhanced. Thus, in one aspect, modification can also be referred to as increasing β-damascenone, improving flavor, or enhancing flavor. Moreover, the above method is particularly suitably applied to Robusta green coffee beans. As described above, when Robusta green coffee beans are subjected to the high-temperature and high-pressure treatment process, negative flavors such as Robusta bitterness and cereal odor can be reduced. According to the method of the present invention, Robusta green coffee beans can be reformed into higher-quality green coffee beans with good flavor after roasting.

The method including the high-temperature and high-pressure treatment step is also suitable as a method for increasing β-damascenone in green coffee beans in the production of roasted coffee beans, and as a method for modifying green coffee beans in the production of roasted coffee beans. is.
In addition, by roasting green coffee beans with increased or modified β-damascenone by the above method, it is possible to obtain roasted coffee beans with a large amount of β-damascenone and an enhanced flavor such as a sweet aroma. . Therefore, the method including the high-temperature and high-pressure treatment step is also suitable as a method for increasing β-damascenone in roasted coffee beans or a method for modifying roasted coffee beans.

EXAMPLES Examples are given below to more specifically describe the present invention. In addition, the present invention is not limited only to these examples. Moisture content (%) means % by mass unless otherwise specified.

<Method for measuring β-damascenone>
The amount of β-damascenone was measured by gas chromatography-mass spectrometry (GC-MS). The measurement was performed under the following conditions using an apparatus name 7890A GC system/5975C inert XL MSD, manufactured by Agilent Technologies).
(column)
DB-WAXETR 60 m × 0.32 mm × 0.25 μm (manufactured by Agilent Technologies)
(GC measurement conditions)
Oven temperature Initial value 40℃ Hold 5min
Heating rate 4°C/min
Final temperature 250℃ Hold 20min
Equilibration time 0.25 min
Inlet setting Injection volume 2 μL
Mode Splitless Temperature 240℃
Pressure 8.2938 psi
Total flow 64.5mL/min
Septum purge flow rate 3mL/min
Aux temperature 250°C
(MS measurement conditions (SIM/scan))
SIM target ion 190 (β-Damascone)
Scan parameters Mass range 33-350
threshold 10
MS zone temperature
Ion source temperature 230°C
Quadrupole temperature 150°C

<Method for measuring moisture content>
The water content was measured with a high-frequency capacitance type moisture meter (Grain Moisture Meter PM-650, manufactured by Ketsuto Kagaku Kenkyusho Co., Ltd.).

<Method for measuring pH>
The pH (25° C.) of the solution was measured with a pH meter (model F-74BW, manufactured by HORIBA, Ltd.).
<Method for measuring L value>
The L value of the roasted coffee beans was measured using a color difference meter (device name: Spctro color meter SE2000, manufactured by Nippon Denshoku Industries Co., Ltd.).

<Example 1>
1.6 kg of Robusta green coffee beans (produced in Uganda) (water content 12%) were immersed in 1 L of 0.5 M acetic acid aqueous solution (pH 3) overnight for acid treatment, and then the water was sufficiently drained and acidified. Treated green coffee beans (40% moisture content) were obtained. The acid-treated green coffee beans were treated with high-temperature, high-pressure saturated steam for 10 minutes in a sealed state. More specifically, 1.6 kg of acid-treated green coffee beans are placed in a pressure cooker, saturated steam at various temperatures and pressures is sent from a boiler, the pressure cooker is sealed, and steam treatment is performed for 10 minutes to obtain reformed green coffee beans. Obtained. An apparatus named HTS-40/50 (manufactured by Hisaka Seisakusho Co., Ltd.) was used for this high temperature and high pressure treatment.
The temperature and pressure of saturated steam are (1) 125° C. and 0.13 MPa, (2) 135° C. and 0.2 MPa, (3) 143° C. and 0.28 MPa, or (4) 200° C. and 1.4 MPa. did. In the examples, the pressure of saturated steam is gauge pressure. The resulting modified green coffee beans were roasted at 230° C. for 15 minutes to obtain roasted coffee beans with an L value of 18.

The resulting modified green coffee beans and roasted coffee beans were respectively pulverized in a ball mill, and 10 g of a mixed solvent of diethyl ether and ether pentane (mixing ratio (volume ratio) 2:1) was added to 4 g of each pulverized coffee bean and stirred. and extracted at room temperature for 16 hours. An analysis sample was prepared by filtering the extract through a 0.2 μm filter. The amount of β-damascenone of the analytical sample was measured by GC-MS by the method described above.

<Comparative Example 1>
The amount of β-damascenone was measured for Robusta green coffee beans (green beans without acid treatment and high temperature and high pressure treatment) used as raw materials in Example 1. In addition, the amount of β-damascenone was measured in the same manner as in Example 1 for roasted coffee beans having an L value of 18 obtained by roasting the green coffee beans at 230° C. for 15 minutes.

Table 1 shows the amount of β-damascenone in the modified green coffee beans obtained in Example 1 and the green coffee beans in Comparative Example 1 (raw green coffee beans). The treatment temperature in Table 1 is the temperature of saturated steam used in the high-temperature, high-pressure treatment. The β-damascenone (ppb) shown in Table 1 is the β-damascenone content (ppb) in the solid content of the modified green coffee beans or the starting green coffee beans.

The β-damascenone content of the roasted coffee beans obtained in Comparative Example 1 was 14.9 ppb.
The β-damascenone content of the roasted coffee beans of Example 1 was 34.8 ppb ((2) roasted modified green coffee beans obtained by high-temperature and high-pressure treatment with saturated steam at 135 ° C. and 0.2 MPa). , 37.9 ppb ((3) roasted modified green coffee beans obtained by high-temperature and high-pressure treatment with saturated steam at 143° C. and 0.28 MPa).

Acid treatment and high-temperature/high-pressure treatment significantly increased β-damascenone in green coffee beans. The green beans treated with saturated steam at 200° C. had the highest β-damascenone content per solid content of the green beans. In addition, the roasted coffee beans obtained from the modified green coffee beans had a higher β-damascenone content and a stronger sweet aroma than the coffee beans obtained by roasting the raw green coffee beans (Comparative Example 1). The roasted coffee beans of Example 1 had less Robusta-specific grain odor (lobed odor) than the roasted coffee beans of Comparative Example 1.

10 g of ground coffee beans obtained in Example 1 and Comparative Example 1 were dripped in 150 mL of hot water at 90° C. to obtain a roasted coffee bean extract. Each of the roasted coffee bean extracts was sensory evaluated by five trained panels. The sensory evaluation evaluated the items of aroma (robusta-specific cereal odor), sourness, sweetness and cleanness. As a result, the roasted coffee bean extract of Comparative Example 1 had a grain odor (lobed odor) peculiar to Robusta species, but the roasted coffee bean extract of Example 1 all had a reduced robbed odor. rice field. In addition, the roasted coffee bean extract of Example 1 had a sweet taste, a sour taste like Arabica beans, and a clean taste. The roasted coffee bean extract of Example 1 was evaluated to be close to the flavor of Arabica in terms of the aroma, sourness, sweetness and cleanness. (2) Roasted modified green coffee beans obtained by high temperature and high pressure treatment with saturated steam at 135 ° C. and 0.2 MPa, and (3) High temperature and high pressure treatment with saturated steam at 143 ° C. and 0.28 MPa. The extract of the roasted modified green coffee beans obtained by the method had a particularly good flavor.

<Comparative Example 2>
Comparative modified green coffee beans were obtained in the same manner as in Example 1, except that the acid treatment was not performed. Robusta green coffee beans (produced in Uganda) (water content: 12%) were subjected to high-temperature and high-pressure treatment by being brought into contact with high-temperature and high-pressure saturated steam (temperature: 143°C, pressure: 0.28 MPa) for 10 minutes in a sealed state. The green coffee beans were roasted at 230° C. for 15 minutes to obtain roasted coffee beans with an L value of 18.

<Example 2>
Instead of Robusta green coffee beans, Arabica green coffee beans (produced in Guatemala, moisture content 12%) were used, and high-temperature and high-pressure treatment was performed with saturated steam at a temperature of 143 ° C. and a pressure of 0.28 MPa. Modified green coffee beans and roasted coffee beans were obtained in the same manner as in Example 1.

<Comparative Example 3>
The green Arabica coffee beans used as raw materials in Example 2 (raw beans without acid treatment and high temperature and high pressure treatment) were roasted at 230 ° C. for 15 minutes to obtain roasted coffee beans with an L value of 18. rice field.

<Comparative Example 4>
Comparative modified green coffee beans were obtained in the same manner as in Example 2, except that the acid treatment was not performed.
Arabica green coffee beans (produced in Guatemala) (water content: 12%) were subjected to high-temperature and high-pressure treatment by contacting them with high-temperature and high-pressure saturated steam (143° C., 0.28 MPa) for 10 minutes in a sealed state. The resulting comparative modified green coffee beans were roasted at 230° C. for 15 minutes to obtain roasted coffee beans with an L value of 18.

For the roasted coffee beans obtained in Example 2 and Comparative Examples 2-4, the amount of β-damascenone was measured in the same manner as in Example 1. Table 2 shows the results of Example 2 and Comparative Examples 2-4. In Example 1, the roasted coffee beans of the modified green coffee beans treated with saturated steam at 143 ° C. and 0.28 MPa, and the β-damascenone amount of the roasted coffee beans in Comparative Example 1 are also shown in Table 2. show.
In Table 2, β-damascenone (ppb) is the β-damascenone content (ppb) in the roasted coffee beans.

From the above results, the β-damascenone content in roasted coffee beans was increased by high-temperature and high-pressure treatment after acid treatment, and this effect was recognized regardless of the variety.

<Test Example 1>
β-damascenone of roasted green coffee beans that have been acid-treated and high-temperature/high-pressure treated and general roasted coffee beans (roasted green coffee beans that have not been acid-treated and high-temperature/high-pressure treated) The effects of the present invention were verified by comparing the contents.
Robusta (from Vietnam) and Arabica (from Guatemala, Salvador, Brazil, Honduras) green coffee beans were roasted at 230° C. for 15 minutes to obtain roasted coffee beans with an L value of 18. The β-damascenone content of the roasted coffee beans was measured in the same manner as in Example 1. Table 3 shows the results.
Table 3 also shows the β-damascenone content of the roasted coffee beans obtained in Example 1 (treated at a temperature of 143° C. and a pressure of 0.28 MPa) and the roasted coffee beans of Comparative Example 1. β-damascenone (ppb) is the β-damascenone content in roasted coffee beans.

From the above results, it was clarified that by using the present invention, it is possible to produce roasted coffee beans containing β-damascenone in an amount that cannot normally be contained.

According to the present invention, the flavor of green coffee beans and roasted coffee beans can be improved. INDUSTRIAL APPLICABILITY The present invention is useful in the food and beverage field and the like.

Claims (12)

It includes a high-temperature and high-pressure treatment process in which the acid-treated green coffee beans, which are made by absorbing an acidic solution into the green coffee beans, are treated with a gas containing water vapor at a temperature of 125-200°C and a pressure (gauge pressure) exceeding 0 MPa for 60-1800 seconds. A method for producing modified green coffee beans, wherein the β-damascenone content in the solid content is 10 ppb or more. The production method according to claim 1 , wherein the acidic solution is an acidic solution with a pH of 1-6. 3. The production method according to claim 1 , wherein the gas containing water vapor is saturated water vapor. The manufacturing method according to any one of claims 1 to 3 , wherein the time for the high temperature and high pressure treatment step is 300 to 1000 seconds. The production method according to any one of claims 1 to 4 , wherein the acid-treated green coffee beans have a moisture content of 20 to 45% by mass. The production method according to any one of claims 1 to 5 , further comprising an acid treatment step of bringing green coffee beans into contact with an acidic solution to absorb said acidic solution into said green coffee beans. The production method according to any one of claims 1 to 6 , wherein the water content of the green coffee beans is 15% by mass or less. The production method according to any one of claims 1 to 7 , wherein the green coffee beans are of the Robusta variety. The production method according to any one of claims 1 to 8 , wherein the acidic solution is an aqueous solution of at least one acid selected from the group consisting of acetic acid and citric acid. A method for producing roasted coffee beans, comprising a step of roasting modified green coffee beans obtained by the production method according to any one of claims 1 to 9 . characterized by including a high-temperature and high-pressure treatment step of treating acid-treated green coffee beans obtained by absorbing an acidic solution in green coffee beans with a gas containing water vapor at a temperature of 100 to 200 ° C and a pressure (gauge pressure) exceeding 0 MPa. A method for increasing β-damascenone in green coffee beans or roasted coffee beans. A high-temperature and high-pressure treatment step of treating acid-treated green coffee beans, in which the green coffee beans have absorbed an acidic solution, with a gas containing water vapor at a temperature of 125 to 200 ° C and a pressure (gauge pressure) exceeding 0 MPa for 60 to 1800 seconds. 3. A method for modifying green coffee beans or roasted coffee beans, wherein the high-temperature and high-pressure treatment step increases the β-damascenone content in the solid content of the green coffee beans to 10 ppb or more.