JP2009028019A - Method for producing coffee extract powder containing digestion-resistant dextrin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coffee extract powder retaining excellent flavor which regular coffee has by nature and is peculiar to coffee, and excellent in dissolvability in water and hot water. <P>SOLUTION: The coffee extract powder excellent in dissolvability and flavor is obtained by adding, when extracting coffee or before spray drying, 0.05-20 pts.wt. of digestion-resistant dextrin to 1 pt.wt. of a solid derived from coffee to prepare a coffee extracted solution, and dissolving 0.25-2.5 W/W% of carbonic acid gas in the coffee extracted solution thus obtained followed by spray drying the product. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing a coffee extract powder having a good coffee-specific flavor inherent in regular coffee and excellent solubility in water and hot water.

  Traditionally, coffee is produced and consumed on an industrial scale as instant coffee. Instant coffee is generally extracted to extra components that are not usually used for drinking, depending on the characteristics of the extraction method, concentration method, drying method, etc., or it is exposed to high temperatures for a long time in the manufacturing process. There is a problem that the flavor is altered due to volatilization, oxidative decomposition, etc., a bad scent called potato odor or instant odor is generated, and the subtle flavor unique to coffee of regular coffee is lost. In order to maintain the subtle flavor peculiar to coffee that regular coffee has, a method of adsorbing and pulverizing aroma components by extracting with a milk-derived protein solution has been disclosed (Patent Document 1). Alteration is inevitable, and since milk-derived protein is added, there is a problem that it becomes the flavor of a coffee drink containing milk, unlike regular coffee. Moreover, although the method of adding water-soluble substances, such as cyclodextrin and dextrin, and spray-drying is disclosed, the effect is not enough (patent document 2, patent document 3).

  Indigestible dextrins are disclosed as food materials that can be used in a wide range of foods, and coffee drinks are also exemplified (Patent Documents 4, 5, and 6). Moreover, the method of mixing indigestible dextrin with soluble coffee powder is disclosed (patent document 7). There are many foods that use indigestible dextrin, but these use the physiological function of indigestible dextrin as dietary fiber, and suggest that you expect to obtain a coffee beverage with a good flavor not. Conventionally, when indigestible dextrin is mixed with powdered coffee beverages, it is difficult to mix homogeneously due to differences in bulk specific gravity and particle size, and it has poor solubility in water and hot water. There is a problem that it is easy to form a splint.

  In order to improve the solubility of powdered foods such as instant coffee, a method of granulating the powder obtained after drying into a predetermined size is disclosed (Patent Document 8). However, in such a granulation method, there is a problem that pressure and heat are applied during the process, and the flavor is deteriorated. Further, as a method for obtaining instant tea having good solubility without impairing the flavor, a method is disclosed in which carbon dioxide gas is dissolved in a concentrated aqueous tea extract solution in which dextrin is dissolved and sprayed using a pressure nozzle type sprayer. (Patent Documents 9 and 10). However, no investigation has been made on the use of indigestible dextrin as a powdered substrate for coffee.

  JP 11-346649 A   JP 2004-049200 A   Japanese Patent Laid-Open No. 57-118756   Patent 3053997   Patent 2962450   Japanese Patent No. 2840634   JP 2000-316478 A   JP 2002-360229 A   Japanese Patent No. 1670325   Japanese Patent No. 3285381

  An object of the present invention is to provide a coffee extract powder having a good flavor almost the same as that of regular coffee and having excellent solubility in water and hot water.

  As a result of diligent research to solve the above problems, the present inventors have added indigestible dextrin, which has been generally used in terms of physiological functions, as a powdered base material during extraction or before spray drying. By preparing a coffee extract containing coffee extract and indigestible dextrin, dissolving the carbon dioxide gas in the obtained coffee extract and spray drying, it has a good flavor almost the same as regular coffee, water It was found that a coffee extract powder having excellent solubility in water can be obtained.

  If this invention is used, it is possible to provide the coffee extract powder which has the favorable flavor of coffee similar to regular coffee, and was excellent in the solubility with respect to water and hot water.

  Hereinafter, the present invention will be described in detail.

  Indigestible dextrin means that, according to “Encyclopedia of Starch Science” (Asakura Shoten), an indigestible fraction formed by transfer and depolymerization of roasted dextrin, which is heated and adjusted by adding acid to starch powder. After the treatment with acid and α-amylase, digestible dextrin is converted to glucose with glucoamylase, and only the dietary fiber component is extracted by membrane or chromatography. Direct indigestion methods have been industrialized. The indigestible dextrin thus prepared has an average degree of polymerization of about 2000 and a richly branched structure. In addition to the α-1,4 bond and 1,6 bond, 1,2,1,3 glucoside It is characterized by containing levoglucosan which has a bond and whose reducing end is dehydrated intramolecularly. As commercially available indigestible dextrin, there is Fiber Sol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.).

    The coffee extract powder is a powder mainly composed of a coffee-derived solid content and a powdered base material, and is clearly distinguished from instant coffee. It shall be obtained by the extraction process of coffee beans, the concentration process of the extract, the drying process of the concentrate, and the granulation process of the dried product. Moreover, the thing which abbreviate | omitted the concentration process and the granulation process is also included. Moreover, you may include the fine ground material of coffee beans.

  The type of coffee beans is not particularly limited, and any type of coffee beans can be used. Examples thereof include Arabica, Robusta, and Riberica. A plurality of kinds of beans may be blended and used. Coffee beans may be roasted by a known method and apparatus, and the degree of roasting can be appropriately selected according to the purpose. In order to sufficiently extract the original scent of roasted beans, the shorter the storage period after roasting, the better. The coffee beans may be crushed by a known method and apparatus, and is not particularly limited.

  An extraction process is a process of adding an aqueous solvent to coffee beans and obtaining an extract. As the aqueous solvent used for extraction, publicly known water such as tap water, deionized water and distilled water can be used, and additives such as antioxidants, emulsifiers, pH adjusters, and fragrances can be used alone or in combination. You may mix. The extraction method is not particularly limited, and examples thereof include a drip method, a box method, a column method, a continuous multi-column method, a kneader method, and a countercurrent method. The extraction temperature is not particularly limited, and can be appropriately selected according to the type of coffee beans and the flavor of the desired coffee extract powder. The amount of the aqueous solvent at the time of extraction is not particularly limited, and an amount necessary for extraction can be appropriately used. The extraction time is not particularly limited, and a preferable extraction time can be selected as appropriate. For example, when extracting using a kneader, it is preferable to set it within 1 hour from the viewpoint of manufacturing time efficiency. Immediately after the extraction is completed, the koji is separated to obtain a coffee extract.

  The indigestible dextrin may be added at any stage prior to spray drying, but the extraction and concentration by adding the indigestible dextrin to an aqueous solvent may reduce the aroma components during the process. It is preferable because loss can be prevented.

  The amount of indigestible dextrin to be added is in the range of 0.05 to 20 parts by weight, preferably 0.1 to 5 parts by weight, based on 1 part of the coffee-derived solid content in the powder. It is good to add so that it becomes. When the amount of indigestible dextrin is less than the above range, the effect of adding indigestible dextrin is difficult to appear, and when it is over the above range, the amount of solids derived from coffee in the powder decreases, so the flavor of coffee Is significantly weakened and the sweetness of the indigestible dextrin itself becomes conspicuous. A known method can be used to determine the ratio of indigestible dextrin to the coffee-derived solid content. For example, a method of calculating in consideration of the amount of coffee beans used or the amount of soluble solids eluted from coffee beans can be used. Convenient.

  The concentration step may be performed as necessary, but it is preferable to concentrate the extract in advance so that it can be efficiently dried in the drying step. Concentration can be performed by known methods such as vacuum concentration, freeze concentration, and reverse osmosis membrane concentration, but reverse osmosis membrane concentration and freeze concentration with less volatilization and modification of aroma components are preferred.

  The drying process is preferably a spray drying method with little loss of aroma components during drying. Solubility in water is achieved by dissolving carbon dioxide in the liquid used for spray drying in the range of 0.25 W / W% to 2.5 W / W% and spray drying using a pressurized nozzle sprayer. Good coffee extract powder. If the amount of carbon dioxide dissolved is less than 0.25 W / W%, the solubility in water is poor, and if it exceeds 2.5 W / W%, the particles are cracked during spray drying, resulting in poor solubility in water. If necessary, sterilization and enzyme treatment can be performed by a known method before spray drying.

  Hereinafter, the present invention will be specifically described with reference to test examples and examples. However, the present invention is not limited to these, and various applications are possible without departing from the technical idea of the present invention.

(Test Example 1)
After dissolving 0.3 kg of indigestible dextrin (trade name: Fiber Sol 2, manufactured by Matsutani Chemical Industry Co., Ltd.) in 20 kg of hot water at 90 ° C., 1.5 kg of crushed coffee beans were added and extracted at 90 ° C. for 10 minutes. . Separation was carried out to obtain 18 kg of an extract having a Brix of 3.5 °. The obtained extract was subjected to reverse osmosis membrane concentration and sterilized by heating at 80 ° C. for 30 seconds using a plate heat exchanger. Carbonic acid gas was dissolved in the concentrated sterilized liquid obtained by 2.5 W / W%, and spray drying was performed using a pressure nozzle type sprayer to obtain coffee extract powder A (about 0.6 kg). The ratio of indigestible dextrin parts by weight to 1 part by weight of the coffee-derived solid content of the coffee extract powder A was 0.7.

(Comparative Example 1)
After dissolving 0.3 kg of various starch degradation products in 20 kg of hot water at 90 ° C., 1.5 kg of ground coffee beans were added and extracted at 90 ° C. for 10 minutes. Separation was carried out to obtain 18 kg of an extract having a Brix of 3.5 °. The obtained extract was subjected to reverse osmosis membrane concentration and sterilized by heating at 80 ° C. for 30 seconds using a plate heat exchanger. Carbon dioxide gas was dissolved in the obtained concentrated sterilizing liquid by 2.5 W / W%, and spray drying was performed using a pressure nozzle type sprayer to obtain coffee extract powders B to P (about 0.6 kg). The ratio of parts by weight of indigestible dextrin to 1 part by weight of coffee-derived solid content was 0.7.

  The used starch degradation products are maltodextrin, powder cake, and cyclodextrin. Both maltodextrin and powdered koji refer to powdered starch syrup, and there is no clear distinction. However, maltodextrin having a DE value of 20 or less and a DE value of 20 to 35 are classified according to the starch sugar technical group (1991). The powder was made into powder. The maltodextrins used are FSD-703 (DE value 3-5, manufactured by Phutamura Chemical Co., Ltd.), NSD # 100 (DE value 7-8, manufactured by Nisshi Co., Ltd.), Max 1000 (DE value 9, Matsutani Chemical). Kogyo Co., Ltd.), Glister P (DE value 15, Matsutani Chemical Industry Co., Ltd.), Sandek # 180 (DE value 19, Sanwa Starch Co., Ltd.). The flour used was Sandeck # 300 (DE value 28, manufactured by Sanwa Starch Co., Ltd.). The cyclodextrins used were α-cyclodextrin (trade name: CAVAMAX® W6: manufactured by Cyclochem), β-cyclodextrin (trade name: CAVAMAX® W7: manufactured by Cyclochem), γ- Cyclodextrin (trade name: CAVAMAX® R8: manufactured by Cyclochem). Table 1 shows the starch degradation products used in coffee extract powders B to P, the ratio of cyclodextrin to the solid content weight other than the solid content derived from coffee, the ratio of α-, β-, and γ-cyclodextrin in cyclodextrin, and the DE value. It was shown to.

  Coffee extract powders A to P obtained in Test Example 1 and Comparative Example 1 and commercially available instant coffee (trade name: Blendy, manufactured by Ajinomoto General Foods Co., Ltd.) manufactured by the spray drying method and freeze drying method Commercial instant coffee (trade name: Maxim, manufactured by Ajinomoto General Foods Co., Ltd.) is dissolved in 100 ml of hot water at 90 ° C. so that the solid content of coffee is 1.3 g, and the flavor is Sensory evaluation was performed by 10 panelists based on the evaluation criteria shown in Table 2. The score with the largest number of evaluations was taken as the evaluation score. In addition, when the number of evaluations was the same, the middle point of the evaluation was adopted as the evaluation score. The results are shown in Table 3.

  As shown in Table 3, coffee extract powder A using indigestible dextrin has a better aroma and taste of coffee than coffee extract powder using maltodextrin, powder cake, and cyclodextrin as the powdered base material. It was. Moreover, coffee powder A had a good scent and taste of coffee as compared with commercially available instant coffee, regardless of spray drying method or freeze drying method.

(Test Example 2)
Indigestible amounts of 0.025, 0.05, 0.1, 0.6, 1, 5, 7, 10, 15, 20, 25 parts by weight per 1 weight of coffee-derived solids in the powder After dissolving a soluble dextrin (trade name: Fiber Sol 2, manufactured by Matsutani Chemical Industry Co., Ltd.) in 20 kg of hot water at 90 ° C., 1.5 kg of crushed coffee beans were added and extracted at 90 ° C. for 10 minutes. After separation, 18 kg of the resulting extract was subjected to reverse osmosis membrane concentration, and sterilized by heating at 80 ° C. for 30 seconds using a plate heat exchanger. Carbon dioxide gas was dissolved at 2.5 W / W% in the obtained concentrated sterilized liquid, and spray drying was performed using a pressure nozzle type sprayer to obtain a coffee extract powder.

  The coffee extract powder obtained in Test Example 2 is dissolved in 100 ml of hot water at 90 ° C. so that the solid content derived from coffee is 1.3 g, and the flavor is set to the evaluation criteria shown in Table 2 by 10 panelists. Sensory evaluation was performed based on this. The score with the largest number of evaluations was taken as the evaluation score. In addition, when the number of evaluations was the same, the middle point of the evaluation was adopted as the evaluation score. The results are shown in Table 4.

  As shown in Table 7, the coffee extract powder added with 0.05 to 20 parts by weight of indigestible dextrin to 1 part by weight of the coffee-derived solid content in the extract had good flavor. In particular, the coffee extract powder in which 0.1 to 5 parts by weight of indigestible dextrin was added to 1 part by weight of the coffee-derived solid content had a very good flavor. What added 0.025 weight part with respect to 1 weight part of solid content derived from coffee of indigestible dextrin is a bad quality taste that is different from regular coffee and changed its taste. The flavor titer was remarkably weak, and the taste derived from indigestible dextrin was strong and not good.

(Test Example 3)
After dissolving 0.3 kg of indigestible dextrin (trade name: Fiber Sol 2, manufactured by Matsutani Chemical Industry Co., Ltd.) in 20 kg of hot water at 90 ° C., 1.5 kg of crushed coffee beans were added and extracted at 90 ° C. for 10 minutes. . Separation was carried out to obtain 18 kg of an extract having a Brix of 3.5 °. The obtained extract was subjected to reverse osmosis membrane concentration and sterilized by heating at 80 ° C. for 30 seconds using a plate heat exchanger. Carbon dioxide gas is dissolved in 0, 0.23, 0.25, 1, 2, 2.5, 2.75 W / W% in the obtained concentrated sterilizing solution, and spray drying is performed using a pressure nozzle type sprayer. A coffee extract powder was obtained.

  For the powder obtained in Test Example 3, the average particle size and bulk specific gravity were measured. Further, about the coffee extract powder obtained in Test Example 3, 2.5 g each was added to 100 ml of 5 ° C. cold water rotating at 200 rpm, and the time until complete dissolution was measured. Evaluation was made based on the evaluation criteria shown in Table 5. Table 6 shows the evaluation of average particle diameter, bulk specific gravity, and cold water solubility.

  As shown in Table 6, the coffee extract powder obtained by dissolving carbon dioxide in the coffee extract before spray drying in the range of 0.25 W / W% to 2.5 W / W% has a large average particle size and is dissolved. The property was excellent. When carbon dioxide gas was not dissolved, the average particle size was small, and when added to cold water, it became a spatter and took time to dissolve. What melt | dissolved the carbon dioxide gas 2.75W / W% was not good in solubility.

(Example)
0.8 kg of indigestible dextrin (trade name: Fiber Sol 2, manufactured by Matsutani Chemical Industry Co., Ltd.) was dissolved in 20 kg of hot water at 90 ° C., 1.5 kg of ground coffee beans were added, and the mixture was extracted at 90 ° C. for 10 minutes. . Separation was carried out to obtain 18 kg of a Brix 6.0 ° extract. The obtained extract was subjected to reverse osmosis membrane concentration and sterilized by heating at 80 ° C. for 30 seconds using a plate heat exchanger. Carbonic acid gas was dissolved at 2.5 W / W% in the resulting concentrated sterilized liquid, and spray drying was performed using a pressure nozzle type sprayer to obtain about 1.0 kg of coffee extract powder having an average particle size of 259 μm. The obtained coffee extract powder had a good flavor of coffee, almost no taste derived from the powdered base material was felt, and even when added to cold water, it quickly dissolved without being sparged.

Claims (4)

  A method for producing a coffee extract powder having good aroma and excellent solubility, characterized by using indigestible dextrin as a powdered base material   The method for producing a coffee extract powder according to claim 1, wherein 0.05 parts by weight or more and 20 parts by weight with respect to 1 part by weight of coffee-derived solid content in the extract before extraction of the indigestible dextrin or before spray drying. A method for producing a coffee extract powder characterized by comprising the following:   A method for producing a coffee extract powder according to claim 1 or 2, wherein carbon dioxide gas is dissolved in the coffee extract in a range of 0.25 W / W% to 2.5 W / W%, and a pressure nozzle type sprayer is provided. Method for producing coffee extract powder characterized by spray drying using   Coffee extract powder produced by the method according to claims 1 to 3.