WO2023013686A1

WO2023013686A1 - Coffee extract

Info

Publication number: WO2023013686A1
Application number: PCT/JP2022/029825
Authority: WO
Inventors: 周平齋藤; 良介杉野; 真中島
Original assignee: サントリーホールディングス株式会社
Priority date: 2021-08-04
Filing date: 2022-08-03
Publication date: 2023-02-09
Also published as: CO2024000234A2; TW202312885A; JPWO2023013686A1

Abstract

Provided are: a novel coffee extract suitable for producing coffee beverages to be packed in a container; and a method for producing said coffee extract. This coffee extract contains pyrazines and phenols. When gas-chromatographic measurement is carried out, and the total value of the ratios of the peak areas of the pyrazines and phenols with respect to 0.1 ppm of borneol, which is an internal standard substance, is noted as A, A × Brix (%) is 65 or above.

Description

coffee extract

The present invention relates to coffee extract, a method for producing the coffee extract, and the like.

The coffee extract used in the production of packaged coffee beverages is a highly concentrated coffee extract extracted from roasted coffee beans. As a method for concentrating coffee extract, generally, heat concentration is performed by heating to a predetermined temperature under reduced pressure to evaporate the water content, freeze concentration is performed by freezing the water content and ice crystals are separated and removed, and reverse osmosis membrane (RO membrane) is used. ) is known.

In recent years, research into the use of forward osmosis membranes (FO membranes) in food production has attracted attention, and various liquid concentration methods using FO membranes have been disclosed (for example, Patent Documents 1 to 4). Further, it is disclosed that centrifugation or filtration is performed as a treatment before concentrating the coffee extract (for example, Patent Document 5).

JP 2018-038367 A JP 2016-150308 A Japanese Patent Application Laid-Open No. 2021-052682 Japanese Patent Publication No. 2021-502090 WO 2006/064756 Pamphlet

Under these circumstances, it is desired to provide a novel coffee extract suitable for producing coffee beverages and a novel coffee extract producing method.

The present invention provides a coffee extract and a method for producing the coffee extract as described below.
[1] A coffee extract containing pyrazines and phenols,
Coffee in which A × Brix (%) is 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement. extract.
[2] The coffee extract according to [1] above, wherein A is 0.93 to 6.00 and Brix (%) is 30 to 70.
[3] The pyrazines are 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3 ,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, one or more compounds selected from
The coffee extract according to [1] or [2] above, wherein the phenol is one or more compounds selected from guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
[4] After centrifuging a diluted coffee extract with a Brix (%) of 5.0 at a centrifugal acceleration of 1660 G for 10 minutes, the amount of sedimentation relative to the total weight of the diluted solution is 5.00% by weight or less. , The coffee extract according to any one of the above [1] to [3].
[5] The coffee extract according to any one of [1] to [4] above, which contains a concentrate processed by forward osmosis concentration.
[6] The concentrated liquid is a pretreatment liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa s at 23 ° C., which is processed by forward osmosis concentration. The coffee extract according to [5] above.
[7] A coffee powder or coffee beverage containing the coffee extract according to any one of [1] to [6] above.
[8] A method for producing a coffee extract, comprising:
extracting coffee from roasted beans,
Pretreating the resulting coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzyme, and the resulting pretreatment liquid. forward osmosis concentrating the.
[9] The method according to [8] above, wherein the pretreatment liquid has a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C.

The present invention provides a novel coffee extract suitable for producing coffee beverages and a method for producing the coffee extract. According to a preferred embodiment of the present invention, it is possible to provide a coffee extract that retains a large amount of aroma components. Moreover, according to the production method of the present invention, precipitation during preparation of coffee extract can be suppressed.

FIG. 1 is a diagram (1) showing the relationship between the amount of aroma components and Brix. FIG. 2 is a diagram showing the relationship between the physical properties of the pretreatment liquid and the amount of precipitation. FIG. 3 is a diagram (2) showing the relationship between the amount of aroma components and Brix.

The present invention will be described in detail below. The following embodiments are examples for explaining the present invention, and are not meant to limit the present invention only to these embodiments. The present invention can be embodied in various forms without departing from the gist thereof. All publications, publications, patent publications, and other patent documents cited herein are hereby incorporated by reference.

1. Coffee Extract The present invention relates to coffee extract. As used herein, "coffee extract" is intended to be diluted and used for eating and drinking. It means high concentration. The coffee extract in one aspect of the present invention contains pyrazines and phenols, and the total value of the ratio of the peak area values to 0.1 ppm of borneol, which is an internal standard substance for the pyrazines and phenols in gas chromatography measurement, is A , A×Brix (%) is 65 or more. The measurement conditions for gas chromatography will be described in detail in Examples below. In this specification, coffee extract may be referred to as "coffee concentrate" or "concentrate".

The coffee beans, which are the raw material of the coffee extract, are not particularly limited in terms of variety, place of origin, degree of roasting, degree of grinding, and the like. Cultivars include, for example, Arabica and Robusta. Examples of production areas include Guatemala, Colombia, Kilimanjaro, Blue Mountains, Ethiopia, Kona, Mocha, Mandheling and Costa Rica. The degree of roasting may be objectively expressed using the L value of the L ^* a ^* b ^* color system, but the L value is not particularly limited. The degree of roasting can be any of eight commonly used classifications: light roast, cinnamon roast, medium roast, high roast, city roast, full city roast, French roast and Italian roast. The coffee beans may be unground, but are preferably ground using a coffee mill, grinder, or the like in order to improve the extraction rate of the aromatic components. The particle size of the ground coffee beans is not particularly limited. The grinding degree may be, for example, a commonly used grinding degree such as extra-fine grinding, fine grinding, medium-fine grinding, medium-grinding, and coarse grinding. One type of coffee beans may be used, or a plurality of types may be blended and used. The coffee extraction method and the like will be described later.

In one aspect of the present invention, pyrazines are compounds having a pyrazine skeleton, such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine , 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine.
In another embodiment, the pyrazines are 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2, It consists of 3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine.

In one aspect of the invention, phenols are compounds having a hydroxy group on an aromatic substituent, such as guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
In another aspect, the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.

In one aspect of the present invention, the total value A of the ratio of peak area values to 0.1 ppm of borneol (CAS registration number: 464-43-7), which is an internal standard substance for pyrazines and phenols in gas chromatography measurement ( Hereinafter, also referred to as “total value A” or “A”) is the sum of the peak area ratios of the compounds of the pyrazines and phenols to 0.1 ppm of borneol, which is an internal standard substance. The peak area value of each compound of pyrazines and phenols can be expressed as a ratio to the peak area value of borneol, which is an internal standard substance. That is, it can be expressed as a value obtained by dividing the peak area value of each compound by the peak area value of borneol, which is an internal standard substance. The total value A can be calculated by summing the ratio of the peak area values to 0.1 ppm of borneol calculated for each compound. An error of about ±3% is allowed in the gas chromatography measurement. Moreover, the pyrazines and phenols described above are examples, and the coffee extract in one aspect of the present invention may contain other compounds of pyrazines and phenols.

In one aspect of the present invention, the total value A is, for example, 0.93 to 6.00, 0.98 to 5.00, 1.30 to 4.50, 1.35 to 4.10, 1.50 to It can be 3.75, 1.62-3.20, 1.80-3.15, 2.00-3.10 or 2.30-3.10. The larger the total value A, the more aroma components are retained in the coffee extract, and the stronger the body feeling of the coffee beverage, which is preferable.

In one aspect of the present invention, the Brix (%) of the coffee extract is, for example, 30 to 70, 30 to 65, 30 to 60, 30 to 55, 30 to 50, 30 to 45, 30 to 40, 40 to 70, It can be 40-65, 40-60, 40-55 or 40-50. A Brix (%) within the above range indicates that the coffee extract is concentrated to a high concentration, which is preferable from the viewpoint of storage stability and transportability. The Brix value can be measured by a known method using a sugar refractometer or the like.

In one aspect of the present invention, the value of A × Brix (%) is, for example, 65 or more, 75 or more, 85 or more, 95 or more, 100 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, or 180 or more. Although the upper limit of A×Brix (%) is not particularly limited, it may be, for example, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, or 200 or less.

The coffee extract in one aspect of the present invention has a sedimentation amount of 5.00 with respect to the total weight of the diluted coffee extract after centrifuging a diluted coffee extract with a Brix (%) of 5.0 at a centrifugal acceleration of 1660 G for 10 minutes. % by weight or less. In another embodiment, the precipitation amount is, for example, 3.00 wt% or less, 2.50 wt% or less, 2.00 wt% or less, 1.50 wt% or less, 1.08 wt% or less, 0.650 wt% or less. It can be weight percent or less, 0.350 weight percent or less, or 0.150 weight percent or less. The amount of sedimentation can be obtained, for example, by placing 25 ml of a diluted coffee extract having a Brix (%) of 5.0 in a centrifuge tube, centrifuging at a centrifugal acceleration of 1660 G for 10 minutes, and then measuring the wet weight of the sediment. can be calculated. The precipitation amount of the diluted coffee extract in one aspect of the present invention is calculated by the above method.

The coffee extract concentrated using a forward osmosis membrane, which will be described later, precipitates during the process of producing coffee beverages, and this precipitate may cause clogging of meshes, etc. in the production line. The clogging referred to here is different from clogging (fouling) due to the adsorption of components in the coffee extract to the membrane surface, and during storage of the coffee concentrate after concentration treatment with the forward osmosis membrane, It refers to a phenomenon in which the mesh or the like in the production line is clogged with sediments that occur when the concentrate is mixed with a solvent such as water in order to prepare a coffee beverage using the coffee concentrate. Therefore, less precipitation of coffee extract is more preferable. Although not bound by theory, it is believed that macromolecular components, polysaccharides and/or fine particles contained in the coffee extract cause the precipitation.

In one aspect of the invention, the coffee extract comprises a concentrate processed by forward osmosis concentration. Forward osmotic concentration refers to contacting solutions with different osmotic pressures across a semipermeable membrane. The type of forward osmosis membrane is not particularly limited, and for example, a flat membrane, a hollow fiber membrane, or the like can be used. These are preferably modularized. Flat membrane modules may be pleated or spiral, for example, and hollow fiber membrane modules may be cross or parallel. A commercially available FO membrane module can be purchased and used. Examples of commercially available products include HFFO2 (manufactured by AQUAPORIN) and OSMOF2O ^™ INDUSTRIAL (manufactured by Fluid Technology Solutions).

In one aspect of the present invention, the pretreatment liquid before treatment by forward osmosis concentration has a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C. In one aspect of the invention, the turbidity of the pretreatment liquid can be 27.4-93.0 NTU, 27.4-92.0 NTU, or 27.4-84.8 NTU, or the like. By setting the turbidity of the pretreatment liquid within the above range, the occurrence of precipitation of coffee extract can be suppressed or reduced. Turbidity can be measured by a nephelometric method using formazin standard solutions.

In one aspect of the present invention, the pretreatment liquid before treatment by forward osmosis concentration has the above turbidity and a viscosity at 23° C. of 0.40 to 1.35 mPa·s, 0.40 to 1.30 mPa. • s, 0.40-1.25 mPa·s or 0.40-1.18 mPa·s, and the like. By setting the viscosity of the pretreatment liquid within the above range, it is possible to suppress or reduce the occurrence of precipitation of the coffee extract. Viscosity can be measured according to JIS Z 8803 using a vibrating viscometer. It should be noted that "inhibition" or "reduction" does not mean zero precipitation, but rather less precipitation than those outside the above turbidity and viscosity ranges. means. In one embodiment, "inhibition" or "reduction" may be the precipitation amount of the diluted coffee extract within the above range.

In one aspect of the present invention, the pH of the coffee extract can be, for example, 5.0-7.5, 5.0-7.0, 5.0-6.5 or 5.0-6.0.

The coffee extract of the present invention is suitably used to provide coffee beverages by diluting it at any ratio depending on its degree of concentration. Dilution ratios include, for example, 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold, 10-fold, 12-fold, 15-fold, 20-fold, 30-fold, 40-fold, 50-fold Double, 60-fold or 70-fold may be mentioned. Also, the coffee extract in one aspect of the present invention is solid (powder) or liquid. Methods for solidifying the coffee extract include, for example, freeze drying and spray drying. In one aspect, the coffee extract is liquid.

In addition to the provision of coffee beverages, the coffee extract of the present invention can be used to impart coffee flavor to target food and drink by adding or blending an appropriate amount to various food and drink. The amount of coffee extract to be added or blended can be appropriately set according to the type of food or drink.
Examples of foods include confectionery, frozen desserts, supplements, and the like. Confectionery includes, for example, caramels, gummies, candies, chewing gums, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confections, rice confections, bean confections, jellies, dessert confections, and other confectionery.
Beverages include tea beverages, cocoa beverages, nutritional beverages, carbonated beverages, jelly beverages, sports drinks, flavored waters, fruit juice beverages, alcoholic beverages, non-alcoholic beverages, beer-taste beverages such as beer and non-alcoholic beer, functional beverages, etc. is mentioned.

2. Coffee Beverage or Coffee Powder The present invention also relates to a coffee powder or coffee beverage containing the coffee extract described in "1. Coffee Extract" above. As used herein, the term "coffee beverage" refers to a beverage product produced using coffee as a raw material. The types of products are not particularly limited, but mainly include "coffee,""coffeebeverages," and "soft drinks containing coffee," which are defined in the "Fair Competition Code Concerning Labeling of Coffee Beverages, etc." approved in 1977. . In addition, coffee-based beverages with a milk solids content of 3.0% by mass or more are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages." shall be included in the coffee beverage in the present invention.

Here, the coffee component refers to a solution containing components derived from coffee beans, for example, coffee extract. The coffee component also includes a solution prepared by adjusting an appropriate amount of coffee powder such as instant coffee obtained by drying the coffee extract with water or warm water. In the present specification, the coffee component is preferably the coffee extract described in "1. Coffee extract" above. The raw material, coffee beans, is as described in the above "1. Coffee extract".

The coffee beverage in one aspect of the present invention may contain milk (milk-derived components) such as milk, milk, and dairy products. Milk-added coffee beverages are also referred to as coffee beverages with milk. Such milk components include cow's milk, condensed milk, skimmed milk, reconstituted milk (whole milk powder, skim milk powder or reconstituted milk from formula), concentrated whey, concentrated milk, cream and vegetable milk (soy milk, almond milk, etc.). ) can be used. Only one type of milk may be used, or two or more types may be used in combination. As the milk component, not only liquid but also powder may be used.

A coffee beverage in one aspect of the present invention is a coffee beverage containing caffeine. The caffeine concentration is not particularly limited, but may be 10-110 mg/100 ml, 15-100 mg/100 ml, 20-95 mg/100 ml, 25-90 mg/100 ml or 30-85 mg/100 ml. The amount of caffeine in coffee beverages can be measured using high performance liquid chromatography (HPLC).

The coffee beverage in one aspect of the present invention is a decaffeinated coffee beverage. Such coffee beverages are generally referred to as "decaffeinated coffee", "caffein-less coffee", and the like. In one aspect of the invention, the caffeine concentration of the decaffeinated coffee beverage may be 0.1-10 mg/100 ml, 0.2-8 mg/100 ml, or 0.3-6 mg/100 ml, or the like.

In another aspect, the decaffeinated coffee beverage has 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more of caffeine from a caffeine-containing coffee beverage. , 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, or 99% or more. In yet another aspect, the decaffeinated coffee beverage has a caffeine content of 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less or 0.1% It can be one using coffee beans such as the following.

Methods of decaffeination include, for example, an organic solvent method in which caffeine is extracted and removed using an organic solvent, and an extract obtained by soaking coffee beans in water. A water extraction method that returns the ingredients to coffee beans, a supercritical carbon dioxide extraction method that extracts and removes caffeine using carbon dioxide in a supercritical fluid state, and a caffeine using adsorbents such as polymer resins and activated carbon. and a method of decomposing caffeine using microorganisms capable of decomposing caffeine. Depending on the method, these treatments may be carried out in any step from raw materials to coffee beverages.

In one aspect of the present invention, the Brix (%) of the coffee beverage is 1.0 to 10, 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to It can be 2.7 or 1.0 to 2.5 and so on.

The coffee beverage may contain a pH adjuster. pH adjusters include sodium bicarbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide and/or salts thereof. In one aspect of the invention, the pH of the coffee beverage can be 5.0-7.5, 5.0-7.0, 5.0-6.5 or 5.0-6.0 or the like.

In addition, the coffee beverage may contain various additives in addition to the pH adjuster. Examples of such additives include antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), acidulants (phosphoric acid, citric acid, malic acid, etc.). , and perfumes.

The form of the coffee beverage of the present invention is not limited. For example, it may be in the form of a packaged coffee beverage sealed in a container such as a can, bottle, paper container, or PET bottle. A method for producing a coffee beverage will be described later. A method for producing coffee powder includes, for example, powdering the coffee extract described in the above “1. Coffee extract” by freeze-drying or spray-drying.

3. Method for Producing Coffee Extract The present invention also relates to a method for producing coffee extract. The production method of the present invention is selected from extracting coffee from roasted beans, and (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzymes to the resulting coffee extract. Pretreating by one or more methods, and forward osmotic concentration of the resulting pretreatment liquid. The characteristics of the coffee extract obtained by the production method of the present invention are the same as those explained in the above "1. Coffee extract".

3-1. Extracting Coffee from Roasted Beans The production method of the present invention includes extracting coffee from roasted beans. Coffee extraction can be performed by a known method. For example, green coffee beans are roasted according to a desired roasting degree, and the roasted beans are ground according to a desired grinding degree. The roasted beans do not necessarily need to be pulverized, but as described above, pulverization is preferable from the viewpoint of more efficient extraction of aroma components. The ground coffee beans are extracted with water at 0 to 100° C. for about 10 seconds to 30 minutes, depending on the amount and extraction method. Extraction methods include, for example, a drip method (eg, paper, flannel, etc.), a siphon method, a boiling method, a jet method, a continuous method, and the like. The raw material, coffee beans, is as described in the above "1. Coffee extract".

3-2. Pretreating the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzyme. The coffee extract obtained in "3-1. Extracting coffee from roasted beans" is selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide degrading enzyme 1 Including pretreatment by the above method.

In one aspect of the present invention, the pretreatment performs all of (i) to (iii). In another aspect, the pretreatment performs (i) and (ii). In another aspect, the pretreatment performs (i) and (iii). In another aspect, the pretreatment performs (ii) and (iii). In another aspect, the pretreatment performs (i). In another aspect, the pretreatment implements (ii). In another aspect, the pretreatment implements (iii).
The order of performing the above (i) to (iii) can be determined arbitrarily, but when performing (i), it is preferable to perform (i) first.

(i) Centrifugation Centrifugation can be carried out using a commercially available centrifuge, either batchwise or continuously. Centrifuges include, for example, Foodec300 (manufactured by Alfa Laval). Centrifugation can be, for example, centrifugation at a centrifugal acceleration of 1500-2000 G, 1600-1800 G or 1650-1700 G for 1-30 minutes, 5-20 minutes or 5-15 minutes. Centrifugation may be performed once or multiple times.

(ii) Membrane treatment Membrane treatment can be performed using a commercially available stainless filter, strainer, or the like. The pore size of the mesh is, for example, 1-50 μm, 3-30 μm or 5-25 μm. Examples of such commercial products include PolyPro-Klean ^™ (manufactured by 3M). The membrane treatment may be performed once or multiple times.

(iii) Addition of polysaccharide-degrading enzyme Addition of polysaccharide-degrading enzyme can be carried out using, for example, cellulolytic enzyme, hemicellulolytic enzyme, pectinase, or the like. These enzymes may be used individually by 1 type, and may use multiple types together. Commercially available enzyme preparations include, for example, SumizymeACH-L (manufactured by Shin Nihon Chemical Industry Co., Ltd.) and mannanase BGM "Amano" 10 (manufactured by Amano Enzyme). The conditions for the enzymatic reaction can be appropriately set depending on the enzymatic agent used, and the reaction temperature may be, for example, 10 to 80°C, 20 to 70°C, 30 to 60°C or 40 to 60°C. . Also, the reaction time may be, for example, 1 to 48 hours, 1 to 24 hours, 1 to 12 hours, 1 to 6 hours or 1 to 3 hours. The amount of enzyme added is, for example, 0.001 to 5% by weight, 0.001 to 3% by weight, 0.01 to 1% by weight, 0.01 to 0.5% by weight with respect to the total weight of the coffee extract. , 0.01-0.3% by weight or 0.01-0.1% by weight. The polysaccharide degrading enzyme may be added once or multiple times. In this specification, polysaccharide-degrading enzyme may be simply abbreviated as "enzyme".

In some embodiments, the enzyme treatment may be performed while stirring the coffee extract in order to efficiently perform the enzymatic reaction. The stirring device is not particularly limited, and for example, a vertical shaft stirring device, a horizontal shaft stirring device, a magnetic stirrer, a shaker or the like can be used.

For example, the pretreatment solution that has undergone enzyme treatment is heat-treated at 90-100°C for 30 seconds to 10 minutes to deactivate the enzyme.

The pretreatment liquid obtained through the treatments (i), (ii) and/or (iii) above preferably has the turbidity and viscosity described in "1. Coffee extract" above.

3-3. Forward osmosis concentration of the obtained pretreatment liquid The production method of the present invention includes the above-mentioned "3-2. pretreatment by one or more methods selected from the addition of saccharide-degrading enzymes" and forward osmosis concentration of the pretreated liquid obtained. The forward osmosis membrane to be used is as described in the above "1. Coffee extract". For example, when using a hollow fiber membrane module, the total membrane area of the hollow fiber bundle composed of a plurality of hollow fibers is , 0.1-50 m ² , 0.1-40 m ² or 0.1-30 m ² or the like can be used.

In the concentration of coffee extract (pretreatment liquid) using a forward osmosis membrane, the draw solution can be, for example, tap water, ion-exchanged water, soft water, distilled water, or degassed water. It can be one that uses air, water, or the like as a solvent. In addition, the draw solution contains, as solutes, salts such as sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium sulfate, and magnesium sulfate, and sugars such as sucrose, fructose, glucose, oligosaccharides, and rare sugars. preferably included. The concentration of the draw solution can be 0.1-10 mol/L, 0.1-8 mol/L, 0.1-6 mol/L, or 0.1-4 mol/L, and the like.

In addition, the water permeability when concentrating the coffee extract is 0.1 to 40 kg/(m ² ×h), 0.1 to 30 kg/(m ² ×h), 0.1 to 20 kg/(m ² ×h ) or 0.1 to 10 kg/(m ² ×h).

The degree of concentration can be determined using Brix (%) as an index. The production method in one aspect of the present invention is such that the Brix (%) of the coffee extract is 30 to 70, 30 to 65, 30 to 60, 30 to 55, 30 to 50, 30 to 45, 30 to 40, 40 to 70, Concentrate until reaching 40-65, 40-60, 40-55 or 40-50 etc.

3-4. Other Steps The concentrated coffee extract may be clarified by centrifugation and/or membrane treatment, if desired. The method of centrifugation and/or membrane treatment is selected from the above “3-2. Pretreating by one or more methods" can be used. In addition, the obtained coffee extract may be filled in a tank or the like and frozen, if necessary. A known method can be used for these treatments.

It should be noted that the production method of the present invention does not include stripping when extracting coffee. In addition, the production method of the present invention does not include the separate addition or blending of coffee bean-derived aromatic components during preparation of the coffee extract.

The present invention also relates to a method for producing a coffee beverage, comprising blending the coffee extract obtained by the above "3. Method for producing coffee extract" with a solvent. Examples of the solvent include tap water, ion-exchanged water, soft water, distilled water, and degassed water obtained by degassing these waters. Solvents include, for example, milk, condensed milk, skim milk, reconstituted milk (whole milk powder, skim milk powder, or reconstituted milk obtained from reconstituted milk powder), concentrated whey, concentrated milk, cream, or vegetable milk (soy milk, almond milk, etc.). It may contain milk such as. When milk is included, the mixing ratio of coffee solids and milk solids can be appropriately set.

In addition, when the coffee beverage is a packaged beverage, the method for producing the coffee beverage of the present invention includes filling the container with the coffee beverage. In the case of container-packed beverages, it is preferable to sterilize the coffee beverage before or after filling the coffee beverage into a container, because it enables long-term storage. For example, when making a canned coffee beverage, a predetermined amount of the coffee beverage is filled in a can, and heat sterilization can be performed by, for example, retort sterilization at 120 to 125° C. for about 5 to 20 minutes. In the case of PET bottles, paper packs, and bottled beverages, for example, UHT sterilization is performed by holding at 130 to 145 ° C. for about 2 to 120 seconds, and a predetermined amount is hot-packed or aseptically filled at a low temperature. A packaged beverage can be obtained.

[Exemplary embodiment]
In one aspect of the present invention,
A coffee extract containing pyrazines and phenols,
When A is the total value of the ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement, A is 0.93 to 6.00, Brix (%) is 30 to 70 and A×Brix (%) is 65 or more.
In this aspect, A may be 1.35 to 4.10, 1.50 to 3.75, 1.62 to 3.20, or 1.80 to 2.50, or the like. Also, Brix (%) may be 30-50, 30-40, 40-50, or the like. Furthermore, A×Brix (%) may be 75 or more, 85 or more, 95 or more, or the like, and may be 300 or less, 250 or less, or 200 or less, or the like.

In one aspect of the present invention,
A coffee extract containing pyrazines and phenols,
A × Brix (%) is 65 or more, where A is the total ratio of peak area values to borneol 0.1 ppm, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement,
The pyrazines include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5- consisting of trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine,
A coffee extract is provided in which the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
In this aspect, A×Brix (%) may be 75 or more, 85 or more, 95 or more, or the like, and may be 300 or less, 250 or less, or 200 or less, or the like.

In one aspect of the present invention,
A coffee extract containing pyrazines and phenols,
When A is the total value of the ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement, A is 0.93 to 6.00, Brix (%) is 30 to 70, A × Brix (%) is 65 or more,
The pyrazines include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5- consisting of trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine,
A coffee extract is provided in which the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
In this aspect, A may be 1.35 to 4.10, 1.50 to 3.75, 1.62 to 3.20, or 1.80 to 2.50, or the like. Also, Brix (%) may be 30-50, 30-40, 40-50, or the like. Furthermore, A×Brix (%) may be 75 or more, 85 or more, 95 or more, or the like, and may be 300 or less, 250 or less, or 200 or less, or the like.

In one aspect of the present invention,
A coffee extract containing pyrazines and phenols,
A × Brix (%) is 65 or more, where A is the total ratio of peak area values to borneol 0.1 ppm, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement,
A pretreatment liquid containing a concentrated liquid treated with a forward osmosis membrane, the concentrated liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity at 23 ° C. of 0.40 to 1.40 mPa s. A coffee extract is provided that has been treated with a forward osmosis membrane.
In this embodiment, the turbidity of the pretreatment liquid may be 27.4-93.0 NTU or 27.4-92.0 NTU or the like. Also, it may be 0.40 to 1.30 mPa·s or 0.40 to 1.25 mPa·s.

In one aspect of the present invention,
A coffee extract containing pyrazines and phenols,
A pretreatment liquid containing a concentrated liquid treated with a forward osmosis membrane, the concentrated liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity at 23 ° C. of 0.40 to 1.40 mPa s. A coffee extract is provided that has been treated with a forward osmosis membrane.
In this embodiment, the turbidity of the pretreatment liquid may be 27.4-93.0 NTU or 27.4-92.0 NTU or the like. Also, it may be 0.40 to 1.30 mPa·s or 0.40 to 1.25 mPa·s.

In one aspect of the present invention,
A coffee beverage containing pyrazines and phenols,
A coffee extract having A×Brix (%) of 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement. including
A coffee beverage is provided having a Brix (%) of 1.0-10.
In this aspect, the Brix (%) of the coffee beverage is 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to 2.7 or 1.0 to 2 .5 or the like.

In one aspect of the present invention,
A coffee beverage containing pyrazines and phenols,
A coffee extract having A×Brix (%) of 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement. including
A coffee beverage is provided having a pH between 5.0 and 7.5.
In this embodiment, the pH of the coffee beverage may be 5.0-7.0, 5.0-6.5, 5.0-6.0, or the like.

The present invention will be described in detail below with reference to examples, but the content of the present invention is not limited by these.

[Example A] Aroma component analysis of coffee extract and evaluation of relationship between aroma component amount and Brix (%) The aroma component amounts of various coffee extracts produced using different concentration methods were analyzed. In addition, the Brix (%) was measured for each concentration method, and the relationship between the amount of aroma component and the Brix (%) depending on the difference in the concentration method was evaluated.

(Example 1)
1000 g of roasted coffee beans (variety: Brazil No2 SS, L value: 19) were pulverized using a coffee mill, and coffee components were extracted with 8.3 times the amount of hot water (94°C). The resulting coffee extract was cooled to 5°C. Next, centrifugation was performed at a centrifugal acceleration of 1600 G for 1 minute to obtain a pretreatment liquid. Then, using an FO membrane module (manufactured by Aquaporin, model number: HFFO2), the pretreatment liquid was concentrated to about 40% Brix to obtain coffee extract. Concentration conditions are shown in Table 1 below. The resulting coffee extract was frozen and thawed, and then diluted with deionized water to a Brix of 0.1%. 10 μL of borneol adjusted to a concentration of 100 ppm was added as an internal standard substance to 10 mL of the diluted coffee extract and stirred. This was used as a sample for analysis, and 100 μL was placed in a 10 mL vial and subjected to GC/MS analysis. GC/MS analysis conditions are shown in Table 2 below. Also, the Brix (%) of the concentrated coffee extract was measured using a sugar refractometer RX-5000α (manufactured by Atago). The analysis results of the aroma components were expressed as the total value A of the peak area ratios of pyrazines and phenols to 0.1 ppm of the internal standard borneol. For pyrazines and phenols, the components shown in Table 3 below were used as components to be analyzed, and the total value A was calculated by summing the ratio of the peak area values of each component to the internal standard substance borneol 0.1 ppm. The results are shown in Table 4 below and FIG.

(Comparative Examples 1 to 12)
The aroma components and Brix (%) of the coffee extract were analyzed in the same manner as in Example 1 except for the method of concentrating the coffee extract (or pretreatment liquid). As a concentration method in each comparative example, one of heat concentration, freeze concentration, and membrane concentration using a reverse osmosis membrane was used. The results are shown in Table 4 below and FIG.

As shown in Table 4, the coffee extract of Example 1 has a larger value of A, which indicates the retention of aroma components, than those of Comparative Examples 1 to 12, confirming that a large amount of aroma components are retained in the coffee extract. was done. Moreover, it was found that the coffee extract of Example 1 was a highly concentrated coffee extract while retaining a large amount of aroma components.

[Example B] Evaluation of physical properties by different pretreatments, analysis of aroma components, and evaluation of the relationship between the amount of aroma components and Brix (%) Using various pretreatment liquids with different pretreatment conditions, turbidity and viscosity, In addition, the amount of precipitate in the diluted coffee extract solution was evaluated, the aroma components of each coffee extract were analyzed, and the relationship between the amount of aroma components and Brix (%) was evaluated.

(Evaluation of the physical properties)
A coffee extract was produced in the same manner as in Example A except that two types of roasted coffee beans with different L values were used and the pretreatments shown in Table 5 below were performed. Examples 1-10 and 12 have a roast degree of L value of 19, and Example 11 has a roast degree of L value of 26. The turbidity and viscosity of the pretreatment liquid before concentration of each sample were measured. For Example 1 without pretreatment, the turbidity and viscosity of the coffee extract were measured. Turbidity was measured by the nephelometric method using formazin standard solutions. The viscosity was measured at 23° C. using a vibrating viscometer SV-10A (manufactured by A&D Co., Ltd.) according to JIS Z 8803. In addition, after concentration by the FO membrane, a diluted solution diluted with deionized water to Brix 5.0% was added to a 25 mL centrifuge tube, and a centrifugal separator H-28F (manufactured by Kokusan Co., Ltd.) was used at a centrifugal acceleration of 1660 G (rotation speed: 3000 rpm). ) for 10 minutes and allowed to stand for 10 minutes, the supernatant was removed, and the wet weight of the precipitate remaining in the centrifuge tube was measured. Table 5 below shows the pretreatment conditions, the physical properties of the pretreatment liquid, and the amount of precipitation. Table 5 below also shows whether or not concentration is possible up to a Brix of 40%. FIG. 2 shows the relationship between the physical properties of the pretreatment liquid and the amount of precipitation. In FIG. 2, the size of the bubble indicates the amount of precipitation. That is, the larger the sedimentation amount, the larger the bubble, and the smaller the sedimentation amount, the smaller the bubble. Also, the number near each bubble represents the sample number. The methods for centrifugation, membrane treatment and enzyme addition are as follows. The order of pretreatment is centrifugation, membrane treatment, enzyme treatment.

・ Centrifuge product name: H-9R (manufactured by Kokusan Co., Ltd.)
Centrifugal acceleration: 1600G (rotational speed: 3000rpm)
Rotation time: 1 minute Membrane treatment product name: PolyPro-Kleant ^TM (manufactured by 3M)
Pore diameter: 1 μm (Example 5)
5 μm (Examples 2, 3, 7)
10 μm (Examples 11 and 12)
25 μm (Example 9)
・Enzyme addition (Examples 3, 4, 6, 7)
Product name: Sumizyme ACH-L (manufactured by Shin Nihon Chemical Industry Co., Ltd.)
Amount added: 10g/1000L
Reaction temperature: 50°C
Reaction time: 180 minutes (Examples 3 and 4), 110 minutes (Examples 6 and 7)
・Enzyme addition (Example 10)
Product name: Sumizyme ACH-L (manufactured by Shin Nihon Chemical Industry Co., Ltd.)
Amount added: 100g/1000L
Reaction temperature: treated under ice cooling Reaction time: 180 minutes

As shown in Table 5, for the sample of Example 1, which was not subjected to any pretreatment, the turbidity and viscosity of the coffee extract were similar to those of the other samples after pretreatment, but the FO The surface of the membrane was clogged and could not be concentrated to a Brix of 40%. Therefore, the amount of precipitation in the sample of Example 1 could not be measured. On the other hand, the samples of Examples 2-12, which were subjected to any pretreatment, could be concentrated to a Brix of 40%. Also, the samples of Examples 2 to 12 hardly caused sedimentation during preparation of the coffee extract.

(Aroma component analysis)
For the samples of Examples 2 to 12, the same method as in Example A was used to measure the amount of aroma component and Brix (%). Table 6 shows the results. FIG. 3 also shows the relationship between the amount of aromatic components and Brix (%).

As shown in Table 6, it was confirmed that the coffee extracts of Examples 2 to 12 retained a large amount of aroma components. It was also found that these coffee extracts are highly concentrated coffee extracts while retaining many aroma components.

[Example C] Sensory evaluation of coffee extract The taste quality of each diluted coffee extract was evaluated by a sensory test.

Among the coffee extracts obtained in Example A above, Example 1, Comparative Example 1, Comparative Example 6 and Comparative Example 8 were diluted with deionized water to a Brix of 1.3% and used as samples for sensory evaluation. bottom. Each sample was evaluated by four expert panelists who had undergone sensory training according to the following criteria. From the viewpoint of the coffee-like aroma from the middle note to the last note, the evaluation was performed in four stages of ⊚, ◯, Δ, and ×. The results are shown in Table 7 below. In addition to the sensory evaluation results, Table 7 also shows the aroma component amount (total value A), Brix (%), A×Brix (%) of each sample, and the Brix evaluation results based on the following criteria. In Table 7, sample number 1 corresponds to example 1 of example A, sample number 2 and sample number 3 correspond to the sample of example 1 and separately prepared coffee extract (concentrated by a method other than forward osmosis concentration). The Brix was the same as in Example 1 but the value of A was lower than in Example 1) and adjusted to the desired A × Brix value. It corresponds to Comparative Example 1 of Example A, Sample No. 5 corresponds to Comparative Example 6 of Example A, and Sample No. 6 corresponds to Comparative Example 8 of Example A.

・Evaluation criteria (sensory test)
◎: A strong coffee-like aroma from the middle to the last 〇: A coffee-like aroma from the middle to the last △: A slight coffee-like aroma from the middle to the last ×: A coffee-like aroma from the middle to the last The aroma of coffee can be classified into top note, middle note, and last note according to the volatility of aroma components. The top note is the scent that you feel first, and the last note is the lingering scent. The middle note is a central aroma component of coffee between the top note and the last note, and is called roasted aroma or roasted aroma, and characterizes coffee. In the sensory evaluation, the point of evaluation was the roasted coffee aroma felt from the middle note to the last note.
In addition, Table 7 shows the evaluations given by more than half of the panelists as comprehensive sensory evaluations. When the panelists who gave the same evaluation were divided into two, the overall evaluation was the higher evaluation. For example, when there were two panelists marked with ○ and two panelists marked with △, the overall evaluation was ○. There were no samples for which the four panelists gave different evaluations (that is, ◎, ○, △, ×), but in such cases, the overall evaluation was "○", "△" or "○ / △”, etc.

・Evaluation criteria (Brix)
◎: Brix 40~
○: Brix 30-40
△: Brix 20-30
×: Brix 10-20

As shown in Table 7, sample numbers 4 to 6 did not have a sufficient aroma component amount or Brix, and did not have a coffee-like aroma from the middle to the last. On the other hand, Sample Nos. 1 to 3 had sufficient amounts of aroma components and Brix, and the sensory test results were also good. From the above results, it was found that coffee extracts with an A×Brix value of 65 or more are excellent for beverage production.

Claims

A coffee extract containing pyrazines and phenols,
Coffee in which A × Brix (%) is 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement. extract.
The coffee extract according to claim 1, wherein said A is 0.93-6.00 and said Brix (%) is 30-70.
The pyrazines are 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5- one or more compounds selected from trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine;
The coffee extract according to claim 1 or 2, wherein said phenols are one or more compounds selected from guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
After centrifuging a diluted coffee extract with a Brix (%) of 5.0 at a centrifugal acceleration of 1660 G for 10 minutes, the amount of sedimentation relative to the total weight of the diluted solution is 5.00% by weight or less. 4. The coffee extract according to any one of 1 to 3.
The coffee extract according to any one of claims 1 to 4, comprising a concentrate processed by forward osmosis concentration.
Claim 5, wherein the concentrated liquid is a pretreatment liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C, which has been subjected to forward osmosis concentration. The coffee extract described in .
A coffee powder or coffee beverage containing the coffee extract according to any one of claims 1 to 6.
A method for producing a coffee extract, comprising:
extracting coffee from roasted beans,
Pretreating the resulting coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzyme, and the resulting pretreatment liquid. forward osmosis concentrating the.
The method according to claim 8, wherein the pretreatment liquid has a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C.