JP2002285026A - Green coffee extract and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a green coffee extract which is of utility value as a natural pigment showing a clear green color tone and to provide a manufacturing method for the green coffee extract which can reduce issues regarding waste treatment. SOLUTION: The manufacturing method for the green coffee extract which has features having a washing process to do a boiling washing of coffee beans in water and to separate residues of the coffee beans from the washing liquid and an extracting process to do a boiling extracting of the residues of the coffee beans in water after the washing process and to separate the extraction liquid from the residues of the coffee beans, and the green coffee extract manufactured by the manufacturing method are provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a green coffee extract and a method for producing the same, and more particularly, to a green coffee extract having a utility value as a natural pigment having a clear green color tone and a waste treatment. The present invention relates to a simple and stable method for producing a green coffee extract having the above properties, which can reduce the problem described above.

[0002]

2. Description of the Related Art Color is a very important quality factor as well as taste, aroma and texture for food, and by actively enjoying it, the "food" culture has been developed to become more delicious. Was. Simply just beyond Enlightenment with color of a food material itself, save for the purpose of compensating the fading inevitable to some extent during the process, so that the dye is also widely used with excellent durability and vivid colors Became.
In recent years, the demand for edible tar dyes, which are synthetic coloring agents, has fallen due to the tightening of regulations on safety and a decline in image. On the other hand, demand for natural dyes has been increasing in conjunction with consumers' preference for natural products. .

[0003]

However, natural pigments have less vivid colors, especially clear blue to green colors, than synthetic colorings, and are capable of producing a wide variety of colors with natural pigments. There was a problem that there was a limit to the appearance. Furthermore, when producing natural product pigments,
It is necessary to use a large amount of natural product raw materials, and when the natural product raw materials after extracting the pigment are treated as waste, there is a problem in that there is a great problem in terms of environmental pollution and treatment costs accompanying the waste treatment. there were.

[0004] In addition, it is known that the extract of roasted coffee beans usually exhibits a reddish brown to brownish color tone, while a yellowish brown extract is obtained when green coffee beans are extracted with hot water. . However, to date, there has been no report that an extract having a vivid color that can be used as a natural product pigment could be isolated from coffee beans.

[0005] In addition, with regard to coffee beans, bad coffee beans of small and quality because that was discarded as there is no commercial value, in terms of effective use of resources, there is a problem that the effective use of coffee Haimame.

[0006] The present invention has been developed in view of the above circumstances, it is to provide a green coffee extract having utility value as a natural product dye exhibiting a color tone of vivid green light. A further object of the present invention is to provide a method for producing the green coffee extract, which has enabled to reduce the problem of waste disposal.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, by improving a usual extraction method, only coffee beans are used as a raw material to heat the coffee beans. After boiling and washing in water, the remaining coffee beans after boiling and washing are further extracted by boiling in hot water, which is highly safe from natural products and is useful as a natural product pigment with a clear green color tone. It found to be able to produce a coffee extract easily and stably.

Further, as a result of further studies, it has been found that the residual coffee beans after the extraction of the green coffee extract can be reused as a roasted coffee bean for beverages, and the waste treatment at the production site of natural pigments Was found to be useful in alleviating the problem.

Accordingly, the present invention is to boiling cleaning the coffee beans in water, a cleaning step for separating the coffee Mamezan residue from the cleaning solution, the coffee Mamezan residue after the cleaning process was boiled extracted with water, the extract of coffee beans the method for producing a green coffee extract, characterized in that it comprises an extraction step of separating from the residue.

In practicing the present invention, if necessary,
Characterized by having a concentration step after the extraction step, further, if necessary, it relates to a process for the production of green coffee extract, characterized in that it comprises a drying step after the concentration step, if necessary, the coffee beans A pulverizing step of performing a pulverizing process prior to the cleaning step is provided.

Further, in the practice of the present invention, the boiling washing in the boiling step is performed for 1 to 5 minutes with 5 to 100 parts by weight of hot water per 1 part by weight of coffee beans. The boiling extraction in the extraction step is performed by adding 10 to 20 parts by weight of hot water to 1 part by weight of
The process is performed for 10 to 10 minutes. Further, the boiling step is performed a plurality of times, and the extracting step is performed a plurality of times.

[0012] The coffee beans here are preferably green beans or roasted beans that have been roasted extremely shallowly. In addition, the green beans may be used as needed.
Prior to all processes described above are intended to be cleaning.

[0013] The present invention also relates to a green coffee extract produced by the above method for producing a green coffee extract.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The green coffee extract of the present invention is obtained by boiling and washing coffee beans with hot water and then boiling and extracting with hot water. Furthermore, if necessary, it is obtained through a concentration step after the extraction step, and further, if necessary,
It is obtained through a drying step after the concentration step.

There are no particular restrictions on the type and place of production of the coffee beans used as the raw material of the present invention, and any coffee beans such as Arabica, Robusta, and Rebellica may be used, and coffee beans from any place such as Brazil and Colombia. Can be used, and only one type of beans may be used alone, or two or more types of beans may be blended. Also, usually, it can also be used in a bad coffee beans or small coffee beans of quality, such as is discarded as there is no commercial value, it is possible to achieve the effective use of the coffee beans.

Further, either raw beans or roasted green beans can be used, but from the viewpoint of extraction efficiency,
Raw beans or ultra-shallow roasted beans are preferred. In particular,
A roasting time of less than 3 minutes can be preferably used.
Also, the green coffee beans may or may not be washed, and when washing, there is no particular limitation on the washing method,
It can be washed with water, hot water, steam or the like.

The coffee beans to be used may or may not be crushed. Further, when transported, dried, washed, etc., coffee beans which have been partially lost and have a reduced commercial value are used. It is also possible.

Next, the outline of the method for producing a green coffee extract of the present invention will be described with reference to the flowchart of FIG.
The manufacturing method washing step and extraction step of the green coffee extract of the invention is characterized in that to obtain a green coffee extract, characterized in that drying after it or concentrated concentrated after the extraction if necessary to. First, green coffee beans are prepared and, if necessary, roasted in advance.

First, the cleaning step will be described. The washing step includes boiling the coffee beans in hot water, separating the coffee bean residues after the boiling washing from the washing liquid, and collecting the coffee bean residues. The separated washing liquid was a brown suspension.

The boiling may be carried out in accordance with a conventional method.
The boiling temperature at the time of boiling washing may be a temperature at which water is boiled, preferably at least 90 ° C, particularly preferably at 100 ° C. The washing step may be repeated, and is preferably performed twice or more, particularly preferably once or twice. In particular, when the boiling time is short, it is preferable to perform the treatment multiple times. As a means for separation, any means may be employed as long as it can separate coffee residue from the washing liquid.For example, decantation, a conventional method such as a filtration method may be used. If the eyes are too fine, the suspended solid components dispersed in the washing solution cannot be removed, so it is necessary to select an appropriate eye size.

The amount of hot water used for boiling washing in the washing step is preferably at least 5 parts by weight, more preferably 40 parts by weight, per 1 part by weight of coffee beans when the boiling washing time is 30 seconds. Although more parts is preferred, since it requires a large-scale equipment and scale of the boiling cleaning becomes too large, it is preferable in consideration of economy and practical within a range of from up to about 100 parts by weight.

Further, the time of boiling washing, when using 5 parts by weight or more of hot water onto the coffee beans 1 part by weight, the washing time is preferably 30 seconds or more, in particular, but more than 1 minute are preferred, energy costs Considering the economic efficiency such as above, it is preferable to carry out in the range of 1 to 5 minutes.

Next, the extraction step will be described. In the extraction step, the coffee beans after washing and boiling are washed by boiling in hot water,
It consists of separating the extract after boiling extraction from the coffee bean residue and collecting the extract. The recovered extract may be obtained clear green extract exhibited green,
Thereby, the green coffee extract of the present invention can be obtained.

The boiling may be carried out in a conventional manner as in the washing step, and the temperature of hot water at the time of boiling extraction may be a temperature at which water is boiled, preferably 90 ° C. or higher, particularly preferably 100 ° C. Do. The extraction step may be repeatedly performed, and is preferably performed twice or more, and particularly preferably 2 to 40 times.
It is preferable to carry out the procedure twice. Separation and recovery means may employ any means as long as it can separate and recover coffee residues from the extract, for example, decantation,
It may be performed by a conventional method such as filtration.

The amount of hot water used for the boiling extraction in the extraction step is, for example, at least 10 parts by weight per 1 part by weight of coffee beans when the boiling extraction time is 5 minutes, and is preferably used. is, 10 to 40 parts by weight, especially 10 to 2
It is preferable to carry out in the range of 0 parts by weight.

When 20 parts by weight of hot water is used for 1 part by weight of coffee beans, the extraction time is preferably 20 minutes or more, particularly 30 seconds to 10 minutes. it is preferably carried out, 40 against coffee beans
When using volumes of hot water, the extraction time is preferably 3
The time is at least 5 minutes, more preferably at least 5 minutes, but it is particularly preferable to carry out in the range of 5 to 10 minutes in consideration of economy such as energy cost.

As described above, the production method of the present invention
It consists of a washing step and an extraction step, and both steps are performed by boiling with hot water.According to the present invention, the green coffee extract of the present invention having a clear green color tone can be easily and stably prepared. And can be manufactured in large quantities.

By concentrating the green extract obtained by the above method, a thick green extract can be obtained. Here, the method of concentration is not particularly limited, and a known method such as a membrane concentration method such as ultrafiltration or reverse osmosis, a reduced pressure concentration method, and a freeze concentration method can be employed. Such concentration, without impairing the green tint, it is possible to obtain a concentrated green extract by concentration, by increasing the carbohydrate to help maintain quality, both can act significantly storability, volume reduction Makes handling easier.

Furthermore, concentrated green extract solution obtained by the above method may be a green extract powder and dried.
The method for drying is not particularly limited, and a known method such as freeze drying or spray drying can be employed. By drying, by significantly reducing the water content, it is possible to work significantly storability, it is easy to handle by a decrease in volume.

The green coffee extract of the present invention has a vivid yellow to yellow-green color tone, and the L value is 50.8, the a value is 11.2, and the b value is determined by the Lab Hunter color system. 21.
Located 8 range, means indicates a maximum absorption wavelength in the vicinity of a wavelength of around 670 nm.

[0031] The green coffee extract of the present invention exhibits a color tone of yellow-yellow-green system is presumed by boiling in hot water in the manufacturing process because the occurred is any chemical change in the containing component of the coffee beans , Chlorogenic acid and any metal ion. Chlorogenic acid is contained in the fruits and leaves of many dicotyledonous plants, especially in large amounts in coffee beans, and 6.5 to 9.0% in green coffee beans, and contains metal ions and caffeine. It has the property of binding. Further, it is known that when combined with ferric iron ions, it becomes a black compound, and when alkaline, it exhibits an orange color.

The green coffee extract of the present invention exhibits a greenish color tone which is valuable as a natural product pigment, and since it is derived from natural products and has high safety, it is used for food and drink, cosmetics,
Wide application can be expected as a natural coloring agent such as a pharmaceutical.
In particular, since greenish natural product dyes are not abundant, the other beverage other than coffee beverage by blending the green coffee extract of the present invention, visually gives fresh impression, coloring effect can be expected .

The green coffee extract of the present invention has a grassy weak aroma and taste. Since it has a weak aroma and taste, it does not impair the original flavor and taste of food when used in food and drink processing, so it can be widely used in food and drink, and is widely used as a natural coloring agent for food and drink There is expected.

Further, since the green coffee extract obtained in the present invention is obtained by boiling extraction, the other accompanying steps are carried out under aseptic conditions, and filled in containers such as cans, bottles and PET aseptically. Although it can be stored, as will be described in Experimental Example 2 described later, it is preferable to store in a dark place such as by using a light-shielding container. In addition, sterilization may be performed if necessary, and the sterilization method shall employ means that matches the shape of the green coffee extract.For example, when the green coffee extract is liquid, a membrane filter or the like is used. filtration method using, can be adopted a known method. However, as will be described in Experimental Examples 3 and 4 described below, sterilization at a high temperature for a long time is not suitable.

The coffee bean residue obtained by boiling and extracting the green coffee extract of the present invention is treated in the same manner as ordinary coffee beans without special treatment, so that regular coffee, canned coffee, instant coffee can be used in the production of an equal, because can be effectively use of coffee beans, it is possible to reduce the manufacturing site of a natural product dye is faced waste disposal problems. However, when the coffee bean residue after extraction of the green coffee extract is used for beverages, it goes without saying that it is limited to the case where the green coffee extract is manufactured using coffee beans of a quality suitable for beverages. Absent.

[0036] Hereinafter, a more detailed description of the present invention using a study example of examining the optimal conditions in the washing step and extraction step

(Examination Example 1) An examination was conducted to select a preferable water ratio for coffee beans used for boiling washing in the washing step. Hydrolysis ratio of water with respect to green coffee beans for 30 seconds boiling water (water / beans) 4,5,10,20,40,100 times, after the coffee Mamezan residue after washing were separated from the washing liquid, the coffee beans The residue was hydrolyzed (water /
Based on the color tone, the maximum absorption wavelength, and the absorbance at around 670 nm of the green coffee extract of the present invention obtained by boiling and extracting for 20 minutes at 5: 1 (beans), a preferable ratio of water to be added to the boiling water for washing was determined. Table 1 shows the results. The water ratio (water / bean) used in the present specification indicates the weight ratio of hot water to coffee beans, and for example, the water ratio (water / bean)
Five times hot water means 5 parts by weight of hot water per 1 part by weight of coffee beans.

[0038] with shades makes a determination by evaluation by the naked eye, a determination based on the Hunter Lab color system, L
Value, a value, b value was measured by a color difference meter. The lightness increases as the L value increases, and decreases as the L value decreases.
As the value a increases, the bluishness increases, as the value decreases, the yellowness increases. As the b value increases, the redness increases, and as the value decreases, the greenness increases. The maximum absorption wavelength, and by changing the wavelength of light to measure absorbance, by obtaining an absorption spectrum was determined by measuring the wavelength showing the absorption maximum. Absorbance was measured by an absorptiometer, can determine the color intensity of the green light at a wavelength near 670 nm, as this value is larger, green is darker. In the green judgment column of the appearance in the table, ◎ when the absorbance is 0.3 or more, Δ when the absorbance is 0.2 or more, Δ when the absorbance is 0.2 or less, and x when the absorbance is below the detection limit.

[0039]

[Table 1]

Referring to Table 1, when the water ratio (water / bean) is 5 times or more, both the color tone and the green color show a green color that can be used as the green coffee extract of the present invention, and the water ratio (water / bean). 40
A particularly preferable green color that can be implemented as the green coffee extract of the present invention at a factor of 2 or more was shown. However, when the water ratio (water / bean) was 4 times, the absorbance near 670 nm was 0.198, and the green density was low. Moreover, the a value was -5.68, the greenness was low, and the color tone by the naked eye evaluation was light green. Thus, hydrolytic ratio (water / beans) not very preferably four times, five times or more, in particular appreciated that preferably not less than 40 times.

(Examination Example 2) The effect on the production of the green coffee extract of the present invention was examined by performing boiling washing twice for 30 seconds. The study was carried out in the same manner as in Study Example 1 except that the washing was carried out twice for 30 seconds.

[0042] As a result, even if the hydrolysis ratio is 4 times, 670
absorbance around nm 0.489, L value 75.1, a value -2
1.23, the b value was 18.06, and it exhibited a green color tone even with the naked eye evaluation, which was favorable. 5, 10, 2
In the case of 0, 40, and 100 times, as in the case of Study Example 1, both the visual evaluation and the evaluation using the Hunter Lab color system show a green color that can be used as the green coffee extract of the present invention. Shows the concentration that can be carried out as a green coffee extract, and the absorbance around 670 nm is
0.352,0.403,0.405,0.387,
Is 0.512, it was found that even the green darker cases when compared to the study example 1 once cleaned. Therefore, even four times hydrolytic ratio (water / bean), by performing two times the boiling cleaning of 30 seconds, may be embodied, and in the case of boiling wash of 30 seconds boiling cleaning, than once It has turned out to be preferable to carry out twice.

[0043] conducted a study for selecting (Study Example 3, 4, 5, 6) of the preferred boiling washing in the washing process time. In Study Example 3, the water ratio (water / bean) was 5 times, and was 30 times.
The same procedure as in Study Example 1 was carried out, except that washing was carried out by boiling for 1, 2, 5 and 30 minutes. Table 2 shows the results.

[0044]

[Table 2]

From Table 2, it can be seen that the green color is slightly faint when the boiling washing time is 30 seconds, but the color tone is evaluated with the naked eye and the Hunter Lab color system. It exhibited a green practicable as coffee extract. Therefore, if the water ratio (water / bean) is 5 times, 3
0 seconds or more, and particularly preferably 1 to 5 minutes in particular more than 1 minute to consider the economics of such preferred energy costs.

Investigation Example 4 was carried out in the same manner as in Examination Example 3, except that washing was carried out by boiling at a water ratio (water / bean) of 20 times. As a result, either boiling cleaning time, the color of the naked eye evaluation exhibits a green, absorbance at wavelengths near 670nm is 30
0.27 each for 2 minutes, 1 minute, 5 minutes, and 30 minutes of boiling
6, 0.325, 0.447, and 0.342, and the green color was light in the case of 30 seconds, but the color tone in the Hunter Lab color system evaluation was implemented as the green coffee extract of the present invention in any case. It has been found to exhibit a possible favorable green shade. Thus, hydrolytic ratio (water / beans) in 20 times,
It can be understood that the operation is preferably performed for 30 seconds or longer, but 1 to 5 minutes is particularly preferable in consideration of economic aspects such as energy cost.

In Study Example 5, the same procedure as in Study Example 3 was carried out except that washing was carried out by boiling at a water ratio (water / bean) of 40 times. As a result, at any boiling washing time, the color tone in the visual evaluation was green, and the absorbance at a wavelength around 670 nm was 30.
Second, 1 minute, 5 minute and 30 minute boiling respectively 0.33
3, 0.484, 0.534, 0.346, and the green density is a density that can be implemented as the green coffee extract of the present invention in any case. In the Hunter Lab color system evaluation, It was also found that a favorable green color tone was exhibited even during the boiling washing time. Thus, hydrolytic ratio (water / beans) in the 40 times, it is understood that more than 30 seconds and preferably be implemented.

In Study Example 6, the water ratio (water / bean) was 100
The same procedure as in Study Example 3 was carried out, except that washing was carried out by boiling twice.
The results show that, at any boiling time, the color tone in the visual evaluation is green, and the absorbance at a wavelength around 670 nm is 30.
Seconds, 1 minute, 5 minutes, 30 minutes boil 0.49 each
A 0,0.449,0.476,0.355, green density is feasible strength as a green coffee extract also present invention each case, in Hunter Lab color system evaluation, any It has been found that a favorable green color tone is exhibited even during the boiling washing time. Therefore, the water ratio (water /
It can be understood that, when the ratio of beans is 100 times, 30 seconds or more can be preferably implemented.

(Study Example 7) A study was carried out to select a preferred water ratio for hot coffee to be extracted by boiling in the extraction step. The hot water is boiled and washed at a water ratio (water / bean) of 20 times for 5 minutes, and the washing solution is discarded. After boiling water is extracted at a water ratio (water / bean) of 5, 10, 20, 40, and 100 times for 5 minutes, the extract is boiled. A coffee extract was obtained, and a preferable hot water ratio (water / bean) used for boiling extraction was determined in the same manner as in Study Example 1.

[0050]

[Table 3]

As shown in Table 3, when the water ratio (water / bean) was 10 times or more, the color tone was green in the visual evaluation and the Hunter Lab color system evaluation. It was found that the absorbance at around 670 nm decreased, the green color became slightly lighter, and at a water ratio (water / bean) of 100 times, the absorbance at around 670 nm decreased and the a value also increased. When the water ratio (water / bean) was 5 times, the color tone in the visual evaluation was brown, and a green coffee extract could not be obtained. Thus, hydrolytic ratio (water / beans) is minimum 10 times or more required, preferably 10 to 40 times,
In particular, it can be understood that 10 to 20 times is preferable.

(Examination Examples 8, 9, and 10) In order to select a preferred boiling extraction time in the extraction step, an investigation was conducted. In Study Example 8, the water ratio (water / bean) was 20 times,
The procedure was performed in the same manner as in Examined Example 7, except that boiling was performed for 3, 2, 5, 10, 20, and 30 minutes. Table 4 shows the results.

[0053]

[Table 4]

From Table 4, it can be seen that up to 20 minutes for the boiling extraction, both the green color and the green color are green and green which can be used as the green coffee extract of the present invention. it has been found that can particularly produce green dark green coffee extract in minutes. On the other hand, if it exceeds 30 minutes, the color tone in the visual evaluation becomes brown and a green coffee extract cannot be obtained, and in 20 minutes, the color value in the visual evaluation shows green, but the a value increases, It was found that the greenness was slightly lowered. Therefore, it can be understood that the time is preferably within 20 minutes, and particularly preferably in the range of 30 seconds to 10 minutes.

Examination Example 9 was carried out in the same manner as in Examination Example 8, except that boiling extraction was carried out at a water ratio (water / bean) of 40 times for 30 seconds, 3 minutes, 5 minutes, 10 minutes, 20 minutes and 30 minutes. Table 5 shows the results.

[0056]

[Table 5]

From Table 5, it can be seen that when the boiling extraction time is 5 minutes or more, both the green color and the green color are green and green which can be used as the green coffee extract of the present invention.
It has been found that can particularly produce green dark green coffee extract in minutes. On the other hand, in 3 minutes or less, a value is big, a little greenness becomes low, further, the 30 seconds 670
It was found that the absorbance at a wavelength near nm decreased and the green color became lighter. Therefore, 3 minutes or more is preferable, and
Although it can be more preferably carried out in minutes or more, it is understood that the range of 5 to 10 minutes is particularly preferable in consideration of economical efficiency such as energy cost.

In Study Example 10, the water ratio (water / bean) was 100
In times, 30 seconds, 3 minutes, 5 minutes, 10 minutes, 20 minutes, except that boiling 30 minutes was carried out in the same manner as Study Example 8. Table 6 shows the results.

[0059]

[Table 6]

[0060] Looking at Table 6, when 60 minutes boiling extraction, it was possible to obtain a green coffee extract, dark green in 10, 90 minutes, each color tone macroscopic evaluation, tinged almost colorless, a blackish the exhibited, it was not possible to obtain a green coffee extract. In addition, in boiling for 20 or 30 minutes, 67
At a wavelength near 0 nm, the absorbance is 0.166, respectively.
Thin green density at 0.211, a value respectively, -
0.368, large and -7.13, proved greenness is low, the color tone of the naked eye evaluation exhibited light green. Therefore, at a water ratio (water / bean) of 100 times, a green coffee extract can be obtained by boiling for 60 minutes.
Taking into account the economics such as energy cost, it could not be said that the method was practicable.

(Examination Examples 11, 12, 13, and 14) The influence of the number of times of boiling extraction on the production of the green coffee extract in the extraction step was examined. Hot water for 5 minutes washed in boiling 20 times hydrolytic ratio (water / beans) to the coffee beans, after discarding the washings, hydrolytic ratio (water / bean) 20-fold in hot water, boiling extraction for 5 minutes Example 1 examining the extract obtained by carrying out 1, 2, and 3 times
It was determined in the same manner as in. Table 7 shows the results.

[0062]

[Table 7]

As a result, the green coffee extract can be obtained by repeating the batch, and it can be understood that the second batch has a particularly strong greenish color tone and a high greenness especially in the second batch. less when it is understood that it is preferable to perform the extraction twice.

[0064] In Study Example 12, the extraction time except boiling extracted with 10 minutes was carried out in the same manner as Study Example 11. As a result, the absorbance around 670 nm was the first batch, the second batch,
Each in three batches eyes, 0.587,0.785,0.
Is 694, a value, -16.07, -23.54,
−20.82, b value is 14.47, 22.63, 2
It was 3.47, and the color tone in the visual evaluation showed a green color that could be used as the green coffee extract of the present invention in any case. Particularly, the second batch showed favorable results in both green density and color tone. Therefore, it can be understood that the green coffee extract is also obtained by repeating the batches, and particularly the second batch has a particularly strong green color and a high greenness of the green coffee extract.

[0065] In Study Example 13, hydrolysis ratio (water / beans) except boiling extracted with 40-fold was carried out in the same manner as Study Example 11. As a result, the absorbance around 670 nm was 0.235 and 0.24 for the first batch, the second batch, and the third batch, respectively.
5, 0.164, indicating that the green color was low and the a value was -9.51, 10.08, and -7.14, respectively, indicating that the greenness was low in all cases. However, each of the color tones by the naked eye evaluation showed a green color. Therefore, it can be understood that the green coffee extract is also obtained by repeating the batches, and particularly the second batch has a particularly strong green color and a high greenness of the green coffee extract.

In Study Example 14, the same procedure as in Study Example 13 was carried out except that the extraction was carried out by boiling for 10 minutes. 670n
The absorbance near m was 0.391, 0.401, and 0.333 in the first, second, and third batches, respectively, and the a value was -13.15, -15.54, and -9.43. in and, b value is 13.06,22.63,19.80, in any case even color tone with the naked eye evaluation exhibited a practical green as a green coffee extract of the present invention, in particular 2 batch, The green color and the color tone showed favorable results. Thus, green coffee extract also obtained by repeating the batch, particularly the second batch is particularly dark green green coffee extract, also can be seen that it greenness high.

[0067] (Examination Example 15) roasted coffee beans, was studied the effect on the production of green coffee extract. The preparation of the coffee extract was carried out in the same manner as in Study Example 1, except that 100 g of unroasted green coffee beans, 1, 2, 3, 4
Using a separatory roasted coffee Irimame 100 g, a boiling cleaning hydrolytic ratio (water / bean) 20 times, with hot water of 2000 g, 10
Perform at 0 ° C for 10 minutes, and extract by boiling with a water ratio (water / bean) of 20
This was repeated 11 times with 2000 g of hot water at 100 ° C. for 5 minutes. The color tone of the obtained coffee extract and 670 n
The determination was made by measuring the absorbance near m.
In addition, each roasting value was determined, and the effect of the roasting value on the production of the green coffee extract as well as the roasting time was examined. Roasting value is COLOR AND COLOR DIFFEREN
It was measured by CE METER MODEL 1001DP (manufactured by Nippon Denshoku). The results are shown in FIGS. 2, 3 and 4.

FIG. 2 shows roasting time and roasting degree and 670 nm.
FIG. 3 is a diagram showing a relationship between absorbance at a wavelength of 670 nm and FIG. 3 is a diagram showing a relationship between roasting time and lightness (L value) at 670 nm.
Absorbance, FIG. 4 is a diagram showing the relationship between the roasting time and the chromaticity (a value, b value).

As shown in FIG. 2, the roasting time was 670
The absorbance at a wavelength near nm increases, and the green color of the green coffee extract becomes darker as the roasting proceeds. When the roasting time exceeds 3 minutes, the absorbance at a wavelength around 670 nm becomes 3.
It was found that the green coffee extract had a lower green density by a factor of one. From FIG. 3, roasting time is 2
The L value hardly fluctuated until the roasting time exceeded 3 minutes, and the L value increased when the roasting time exceeded 3 minutes.
It has been confirmed that the a value and the b value hardly fluctuate up to the minute, but that the a value and the b value increase when the roasting time exceeds 3 minutes. Therefore, when the roasting time exceeded 3 minutes, it was confirmed that the color tone changed, and it was found that the roasting time was preferably performed in less than 3 minutes.

[0070]

【Example】

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the examples.

(Example 1) 800 g of roasted coffee beans obtained by super-roasting green beans for 2 minutes and 30 seconds was added to 2000 g of hot water in 1
Washing was performed by boiling at 00 ° C. for 10 minutes, and a washing step of separating coffee bean residues after washing from the washing liquid was performed seven times. The washing liquid was collected and discarded. At this time, the washing liquid was a brown suspension. Thereafter, the above-mentioned coffee bean residue was boiled and extracted in 2000 g of hot water at 100 ° C. for 5 minutes, and the step of separating the extract from the coffee bean residue was performed six times, and the coffee extract was recovered. Color Sensory evaluation of the resulting coffee extract,
Taste, both performed for three items of smell, a search for maximum absorption wavelength. As a result, yellow to yellow-green color was obtained, and it could be evaluated as having a grassy weak scent and taste, and showed an absorption maximum near 670 nm so as to match the visual color tone evaluation. From the above results, it was possible to obtain the green coffee extract of the present invention having a greenish color tone which is valuable as a natural product pigment.

(Example 2) According to the method of Example 1, green coffee beans were heated at 100 ° C with hot water having a water ratio (water / bean) of 20 times.
A washing step consisting of boiling washing for 5 minutes in water and a coffee bean residue after washing are washed with hot water having a water ratio of 20 times (water / bean) by 10 times.
The green coffee extract of the present invention was obtained through an extraction step consisting of boiling extraction at 0 ° C. for 5 minutes. The washing step and the extraction step were each performed once.

[0074] according to the method of (Example 3) Properties Example 1 of green coffee extract, green coffee beans 100 g 200
In hot water 0 g, cleaning process consisting of 10 minutes washed in boiling 100 ° C., and, coffee Mamezan residue after the cleaning step 20
A green extract was obtained through an extraction process consisting of boiling extraction in 100 g of hot water at 100 ° C. for 5 minutes. Here, the washing step 7 times, the extraction process was performed 11 times. Further, the extract was concentrated until the volume became 1/4, thereby obtaining a thick green extract. Cleaning liquid, green extract, soluble solids of the concentrated green extracts were measured BRIX values and pH. BRI
The X degrees of the commercially available refractometer, pH was measured by a commercially available pH meter.

As a result, the soluble components of the washing solution, the green extract and the concentrated green extract were 5.24 to 5.25, respectively.
%, 0.17 to 0.18%, 2.52 to 2.53%, and the BRIX values are 6.56, 0.22, 3.1, respectively.
2, and the pH is 5.76, 7.09, 8.17, respectively.
Met.

Next, a detailed comparison was made between the green extract and the dark green extract, which were the stock extracts. Specifically, the comparison was made based on the color tone, the maximum absorption wavelength, and the absorbance at the maximum absorption wavelength.
Examination example 1 for measuring color tone, maximum absorption wavelength and absorbance
It was carried out in a similar manner to that.

As a result, the maximum absorption wavelengths of the green extract and the thick green extract were almost the same at 672 nm and 666 nm, respectively, and the absorbances were 0.65 and 1.60, respectively.
Thus, it is understood that although the pigment components were the same, the concentration of the pigment components was increased by concentration. Also,
The L value of the green extract and the concentrated green extract is 65. respectively.
3, 28.8, a value was -21.7, -19.4, b value was 10.8, 14.6, and there was no large change in a value and b value, but L value was small. since, although the color tone was confirmed that blackening, which is understood to be due to the fact that the pigment component becomes darker. From the above results, without the green color component is changed by concentration, it is possible to obtain a concentrated green extract.

(Experimental example 1) Acid resistance and alkalinity test The effect of pH on the green coffee extract obtained in Example 3 was examined. The pH of the green extract obtained in Example 3 was adjusted to 2 to 10, and the degree of fading was 670 n.
The absorbance at a wavelength near m was measured and the change in color tone was determined. The lower the absorbance, the easier it is to fade. The color change is evaluated based on the Hunter Lab color system, and the L value, a value, and b value of the green coffee extract at each pH are measured by a color difference meter. The value was measured. The results are shown in FIGS. 5, 6, and 7.

FIG. 5 shows the relationship between the absorption wavelength 670 nm and p.
FIG. 6 is a diagram illustrating the effect of H, FIG. 6 is a diagram illustrating the effect of pH by the lightness L value, and FIG. 7 is a diagram illustrating the effect of pH by the chromaticity (a value, b value).

From FIGS. 5, 6 and 7, it was confirmed that there was no change in the absorbance and color tone at a wavelength of around 670 nm in the neutral region of pH 6 to 8, and that the green coffee extract was stable.
On the other hand, under acidic conditions, a decrease in absorbance was confirmed, and particularly, p
The tendency was remarkable in H2 to H3, and it was confirmed that the value a shifted to the + side, the value b increased, and the sample exhibited a red-yellow color. On the other hand, under the alkaline condition, almost no change in the absorbance was observed, but it was confirmed that the L value decreased, the color slightly changed to black, the b value increased, and the color changed slightly to yellow. These results, green coffee extract of the present invention,
It was confirmed that it is suitable for coloring neutral and alkaline foods and drinks, and particularly suitable for coloring neutral foods and drinks.

[0081] Examination was performed to study the effects of light for Experimental Example 2 green coffee extract obtained in light resistance test Example 3. Specifically, this test example confirms the photostability of the green coffee extract under fluorescent lamp irradiation. For the green extract obtained in Example 3, 11
1, 2, 3, 4, 96, 121 in an environment of 000 lux
Irradiation was performed for a continuous time. The degree of fading and the change in color tone were determined in the same manner as in Test Example 1. A green extract without light irradiation was used as a control. The results are shown in FIGS. 8, 9, and 10.

FIG. 8 is a diagram showing the effect of light on the basis of the absorbance at an absorption wavelength of 670 nm, FIG. 9 is a diagram showing the effect of pH on the basis of the lightness L value, and FIG. 10 is a diagram showing the chromaticity (a value, b value). )
FIG. 6 is a diagram showing the influence of light by the use of a light source.

From FIG. 8, it was confirmed that the absorbance at a wavelength around 670 nm hardly fluctuated until irradiation for 4 hours, but the absorbance became 0 after irradiation for 96 hours or more.
The Figure 9, L value is not the influence of light irradiation, the FIG. 10, a value in the irradiation of more than 96 hours is changed to + direction, green coffee extract to be varying red, whereas, b value increases will, be green coffee extract is slightly yellowing has been confirmed. Therefore, the green coffee extract of the present invention was stable when irradiated with light for 4 hours, indicating that it exhibited a certain level of light resistance. However, it was confirmed that the color was faded by placing the lamp under fluorescent light for a long time.
It is preferable to store in a dark place, such as storing in a light-shielding container such as a brown bottle.

Experimental Example 3 Heat Resistance Test 1 The effect of heat on the green coffee extract obtained in Example 3 was examined. The green extract obtained in Example 3 was placed in an incubator at 55 ° C. at 1, 2, 3, 4, 9
6. Incubated for 121 hours. The degree of discoloration, and, to determine the change in color tone in the same manner as in Test Example 1. Was used as a control green extract is not performed warmth. The results are shown in FIGS. 11, 12, and 13.

[0085] Figure 11 shows the thermal influence on the wavelength of the absorption wavelength 670 nm, FIG. 12 shows the thermal effects of the lightness L value, 13 the chromaticity (a value, b value) by It is a figure showing the influence of heat.

From FIG. 11, it was confirmed that the absorbance at a wavelength around 670 nm hardly fluctuated until the temperature was kept for 4 hours, and became zero when the temperature was kept for 96 hours or more. From FIG. 12, it was confirmed that the L value slightly decreased due to the heat retention and turned black. From FIG. 13, it was confirmed that the a value changes in the + direction and becomes red when the heat is kept for 96 hours or more, and the b value becomes large and becomes yellow when the heat is kept for 96 hours or more. Therefore, the green coffee extract of the present invention was stable when kept warm for up to 4 hours, indicating that it exhibited some heat resistance. However, since it was confirmed that fade and put a long time at high temperature it has also been found that not it is preferable to place a long time under high temperature conditions.

(Experimental Example 4) Heat resistance test 2 The heat resistance of the green coffee extract of the present invention was compared with that of a commercially available natural pigment. Specifically, the green coffee extract prepared in Example 2 of the present invention and New Green ASNo. 1
5 (0.3% added) was treated at 100 ° C. for 20 minutes to compare the heat resistance of the two. The degree of fading and the change in color tone were determined by comparing the absorbance at 670 nm and the color tone before and after the treatment. Table 8 shows the results.

New Green ASN used as control
o. No. 15 (0.3% added) is a blend of safflower yellow pigment and gardenia blue pigment, which is a natural pigment preparation which exhibits a clear green color and is relatively stable to heat.

[0089]

[Table 8]

From Table 8, it can be seen that, by applying heat, the absorbance at the maximum absorption wavelength is increased in the green coffee extract of the present invention, and the green coffee extract of the present invention has a new green ASNo. 15 (0.3% addition)
In there was little change. Further, the lightness L value of the green coffee extract of the present invention is reduced, and blackening may occur,
Further, b values slightly, was found to be larger. on the other hand,
New Green ASNo. 15 (0.3% addition) is, L
The values and b values hardly changed. From the above results, it was confirmed that the green coffee extract of the present invention turned black after the treatment at 100 ° C. for 20 minutes. It was confirmed that No. 15 (0.3% added) did not change the color tone.

Accordingly, the heat resistance of the green coffee extract of the present invention was determined to be New Green ASNo. 15 (0.3% added) was found to be slightly inferior, but the green coffee extract of the present invention also slightly blackened at 100 ° C. for 20 minutes, but there was no change in the red-green color tone and the absorbance was not so high. since the reduction was not observed, but some because it was found to have a heat resistance, which suggests the possibility to use of the green coffee extract in food processing using heat.

[0092]

Industrial Applicability According to the present invention, a green coffee extract exhibiting a clear green color derived from a natural product can be provided. Since it is derived from a natural product, its safety is high. the coloring effect because it is a valuable are expected, natural coloring agents for food and drink, or cosmetics, but may be widely used as a natural coloring agents such as drugs, on the industry, is useful. Furthermore, since those produced as clear green extract, precipitation, without separation, stably dispersed, can be held, natural colorants for food or drink containing water in a large amount, or cosmetics It can be widely used as a natural coloring agent for pharmaceuticals, dyes for fibers, paper and the like, and is industrially useful.

[0093] Further, by roasting and extracting the coffee bean residue after extracting the green extract, a coffee extract suitable for beverages can be obtained. The problem of waste generated in obtaining the dye can be reduced. In the production of the green coffee extract, small grains or poor quality coffee beans that are usually discarded can be used, which is excellent from the viewpoint of effective use of resources.

[Brief description of the drawings]

FIG. 1 is a flowchart of the method for producing a green coffee extract of the present invention.

FIG. 2 is a diagram showing the effect of roasting on the production of the green coffee extract of the present invention by the relationship between roasting time and roasting degree and absorbance at 670 nm.

Shows the relationship of FIG. 3 roasting time the effect of the roasting for production of green coffee extract of the present invention and brightness (L value).

FIG. 4 is a diagram showing the effect of roasting on the production of the green coffee extract of the present invention by the relationship between roasting time and chromaticity (a value, b value).

FIG. 5 is a diagram showing the influence of pH on the green coffee extract of the present invention by an absorption wavelength of 670 nm.

Shows the lightness (L value) the effect of pH on the green coffee extract of the present invention; FIG.

FIG. 7 is a diagram showing the influence of pH on the green coffee extract of the present invention by chromaticity (a value, b value).

8 shows the wavelength of the absorption wavelength 670nm effect of light relative to the green coffee extract of the present invention.

FIG. 9 is a diagram showing the influence of light on the green coffee extract of the present invention by brightness (L value).

FIG. 10 is a diagram showing the influence of light on the green coffee extract of the present invention by chromaticity (a value, b value).

FIG. 11 is a diagram showing the influence of heat on the green coffee extract of the present invention by an absorption wavelength of 670 nm.

FIG. 12 is a diagram showing the effect of heat on the green coffee extract of the present invention by lightness (L value).

FIG. 13 is a view showing the influence of heat on the green coffee extract of the present invention by chromaticity (a value, b value).

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Mami Iwamoto 3-1-1, Tsujiko, Takatsuki-shi, Osaka F-term in the R & D center of U-SC Ueshima Coffee Co., Ltd. 4B018 LE03 MA07 MF01 MF06

Claims (20)

[Claims] 1. A washing step of boiling coffee beans in hot water to separate coffee bean residues from the washing liquid; extracting the coffee bean residues after the washing step by boiling in hot water; A method for producing a green coffee extract, comprising an extraction step of separating from a residue. 2. A boiled washed coffee beans in hot water, a washing step of separating the coffee Mamezan residue from the cleaning solution, the coffee Mamezan residue after the cleaning process was extracted boiled in hot water, extract of coffee beans A method for producing a green coffee extract, comprising: an extraction step of separating from a residue; and a concentration step of concentrating the extract. 3. A washing step in which coffee beans are washed by boiling in hot water and a coffee bean residue is separated from the washing liquid; coffee bean residues after the washing step are extracted by boiling in hot water; A method for producing a green coffee extract, comprising: an extraction step of separating from a residue; a concentration step of concentrating the extract; and a drying step of drying the concentrate to powder. 4. The method for producing a green coffee extract according to claim 1, further comprising a pulverizing step of pulverizing said coffee beans prior to said washing step. 5. The method according to claim 1, wherein the boiling washing in the washing step is carried out with 5 to 100 parts by weight of hot water per 1 part by weight of coffee beans.
The method for producing a green coffee extract according to any one of claims 1 to 4, wherein the method is performed separately. 6. The boiling extraction in the extraction step is carried out by using 5 to 1 part by weight of 10 to 20 parts by weight of hot water per 1 part by weight of coffee beans.
The method for producing a green coffee extract according to any one of claims 1 to 5, wherein the method is performed for 0 minutes. 7. A method for producing a green coffee extract according to claim 1 to 6, characterized in that a plurality of times the cleaning process. 8. The method for producing a green coffee extract according to claim 1, wherein the extraction step is performed a plurality of times. 9. The method for producing a green coffee extract according to claim 1, wherein the coffee beans are green beans or roasted beans obtained by roasting green beans. 10. A method according to claim 9, wherein said green beans have been subjected to a washing treatment prior to all of said steps.
3. The method for producing a green coffee extract according to 1.). 11. A washing step in which coffee beans are washed by boiling in hot water and a coffee bean residue is separated from the washing liquid; coffee bean residues after the washing step are extracted by boiling in hot water; A green coffee extract produced by an extraction step of separating from a residue. 12. A washing step in which coffee beans are washed by boiling in hot water to separate coffee bean residues from the washing liquid; coffee bean residues after the washing step are extracted by boiling in hot water; A green coffee extract produced by an extraction step of separating from a residue and a concentration step of concentrating the extract. 13. A washing step in which coffee beans are washed by boiling in hot water and a coffee bean residue is separated from the washing liquid; coffee bean residues after the washing step are extracted by boiling in hot water; an extraction step of separating from the residue, the extract and concentration step of concentrating, green coffee extract, characterized in that it is manufactured by drying to a powder by drying the concentrate. 14. Prior to the cleaning step, green coffee extract according to claim 11 to 13, characterized by being manufactured by having a pulverizing step of pulverizing the coffee beans. 15. The boiling washing in the washing step is carried out by using 5 to 100 parts by weight of hot water per 1 part by weight of coffee beans.
Green coffee extract of claim 11 to 14, characterized in that it is manufactured by performing 5 minutes. 16. The boiling extraction in the extraction step is performed by adding 10 to 20 parts by weight of hot water to 1 part by weight of coffee beans.
The green coffee extract according to any one of claims 11 to 15, wherein the green coffee extract is manufactured by performing the reaction for 10 minutes. 17. The green coffee extract according to claim 11, wherein the green coffee extract is produced by performing the washing step a plurality of times. 18. The green coffee extract according to claim 11, wherein the green coffee extract is produced by performing the extraction step a plurality of times. Claim 19. wherein the coffee beans, and wherein the raw beans or green beans is Irimame was roasted extremely shallow 11-1
A green coffee extract according to claim 8. 20. Prior to all processes mentioned above, green coffee extract according to claim 19, wherein the green beans have been prepared by being pre-cleaning process.