JP2009278957A - Method for producing coffee extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a coffee extract that has sweetness even without adding a saccharide or a sweetener, a slight turbidity and precipitation, fresh invigorating feeling and a taste of body and exhibiting high palatability even used as a milk-free sugar-free coffee. <P>SOLUTION: The method for producing a coffee extract includes, in producing a coffee extract by treating roasted coffee beans with an enzyme when and/or after the roasted coffee beans are extracted with water, in a step before the enzyme treatment, carrying out a steam distillation at a step of roasted coffee beans or a coffee slurry to recover a fragrance distillate and adding the fragrance distillate to the extracted solution after the enzyme treatment. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention has a good aroma, is less likely to cause precipitation or turbidity, has a sweetness and a rich taste without the addition of sugars or sweeteners, and is used for sugar-free or fine-sugar coffee drinks without addition of milk. It is related with the manufacturing method of the coffee extract which can be set as the drink which has high enough palatability.

  Coffee is the most popular beverage, and it can be drunk from roasted beans at home, coffee shops, restaurants, etc., and it can be used in all occasions such as instant coffee, canned coffee, coffee filled in plastic bottles, etc. It is a lot of drinks and is loved by many people. In addition, in the case of canned coffee, coffee filled in plastic bottles, etc., in order to enjoy more coffee, research and development are actively conducted to draw out the unique aroma, flavor, and richness of coffee. Yes.

  When drinking coffee, sugar and milk are often added, but depending on taste, opportunity, and scene, milk or cream is not added, and sugar is not added (sugar-free) or slightly added (slight sugar) And drinking is also increasing. In the case of freshly brewed coffee from roasted beans, the fragrance is often sufficiently durable even when drunk without milk or without sugar. On the other hand, in the case of so-called `` packed beverages '' that are sterilized and filled in cans and PET bottles, the balance of taste and aroma is often lost, the bitterness is too strong, there is no refreshing feeling, lack of richness, At present, there are almost no products that are sufficiently satisfactory for drinking with no added milk or no added sugar due to lack of aroma.

  Extraction of roasted coffee beans is usually done with hot water, but hot water extract is generally too bitter to make sugar-free or sugar-free beverages with no milk added, and it is cloudy and remains as it is. In many cases, it is not suitable for sugar-free or fine-sugar beverages with no added milk. As a method for solving the turbidity of the coffee extract, decomposition of turbid components by enzyme treatment has been proposed. As a method for decomposing a coffee extract with an enzyme, for example, a method for preventing turbidity of a coffee extract by causing a fiber degrading enzyme to act on the coffee extract before the sterilization step (Patent Document 1), A method for producing a coffee beverage (Patent Document 2) characterized by being subjected to a combined treatment of a treatment with an alkaline sodium salt or a treatment with an alkaline potassium salt, and immobilizing a liquid coffee extract at a temperature of 20 to 80 ° C. A method of hydrolyzing with β-mannanase (Patent Document 3), adding a galactomannan degrading enzyme at least 0.01% (by weight) of the solid content of the coffee extract to the coffee extract, and being contained in the coffee extract A method of decomposing and then concentrating galactomannan (Patent Document 4), heating the coffee liquid under reduced pressure The steam containing the components is generated, the generated steam is collected, cooled to obtain condensed water, and the coffee extract after generating the steam is 1 to 50 units / g based on the solid content of the coffee extract. Galactomannan-degrading enzyme is added and treated at 50 to 90 ° C. for 50 to 10 minutes, and then the enzyme-treated coffee extract is filtered or centrifuged to remove insoluble substances, and the coffee extract from which insoluble substances have been removed is alkalinized. A method for preventing the precipitation of coffee liquid, characterized by adding an agent and adding condensed water containing an aroma component collected in advance (Patent Document 5) is disclosed.

JP-A-4-45745 JP 7-184546 A JP-A-7-274833 Japanese Unexamined Patent Publication No. 8-70774 JP 2003-199496 A

  Each of the methods described in Patent Document 1 and Patent Document 2 is an invention related to prevention of turbidity and precipitation by causing a saccharide-degrading enzyme to act on a coffee extract, but the enzyme reaction takes heat and time. As a result, fragrance deterioration occurred during the enzyme reaction, and there was a drawback that only an extract that was unsatisfactory in fragrance could be obtained. In addition, the methods described in Patent Document 3 and Patent Document 4 are inventions related to a method for obtaining a stable concentrated coffee extract by reducing the viscosity by causing a saccharide-degrading enzyme to act on a coffee extract. Similarly, the enzyme reaction often takes heat and time, and fragrance degradation occurs during the enzyme reaction, resulting in the disadvantage that only an extract that is unsatisfactory in aroma is obtained. The method described in Patent Document 5 is an invention relating to prevention of cloudiness and precipitation by causing a saccharide-degrading enzyme to act on a coffee extract as in Patent Documents 1 and 2, but the extract is preheated under reduced pressure. The steam containing the aroma component is collected, and the generated steam is collected, cooled to obtain condensed water, and added to the extract after enzymatic decomposition. Improvements have been made. However, not all of the aroma of roasted coffee beans is extracted in the coffee extract, and since the aroma of coffee quickly deteriorates after water extraction, the condensed water obtained from the extract does not have sufficient aroma. There was a drawback that it was not reinforced, and that only an extract that was unsatisfactory in aroma could be obtained. That is, all the coffee extracts obtained by the methods of Patent Documents 1 to 5 have solved the problems of turbidity and precipitation, but no addition of milk in terms of aroma, richness, sweetness, bitterness, etc. When used in sugar or fine sugar coffee beverages, it was not fully satisfactory.

  Therefore, the object of the present invention is to use sugar-free or sugar-free coffee with no addition of milk that has sweetness without adding saccharides or sweeteners, has less turbidity or precipitation, has a refreshing feeling and richness. Is to provide a method for producing a coffee extract with high palatability.

  As a result of diligent research to solve the above problems, the present inventors have compensated for fragrance degradation during enzyme treatment when decomposing a coffee extract or coffee slurry using a saccharide-degrading enzyme or the like. The fragrance is recovered by steam distillation at the roasted coffee beans or coffee slurry stage before the enzyme treatment, and no turbidity or precipitation is generated by adding the fragrance to the extract after the enzyme treatment. And we succeeded in developing a coffee extract with good aroma. In addition, the saccharide-degrading enzyme in the coffee extract or coffee slurry strongly decomposes the polysaccharides contained in the coffee beans or coffee extract and decomposes them into monosaccharides or disaccharides, thereby reducing sugars such as sugar. Even if it is not added later, there is sweetness, and as a result, the bitterness is masked, and a coffee extract having a rich taste can be obtained, thereby completing the present invention.

  That is, the present invention provides steam distillation from roasted coffee beans or coffee slurries, which is a stage before the enzyme treatment when the roasted coffee beans are subjected to enzyme treatment during water extraction and / or after water extraction to produce a coffee extract. The present invention provides a method for producing a coffee extract, which comprises collecting an aromatic distillate by a method and adding the aromatic distillate to an enzyme-treated extract.

  Moreover, in this invention, the content rate of the total amount of glucose, a mannose, and galactose with respect to the soluble solid content in a coffee extract is 10 to 80 weight%, The said coffee extract manufacturing method characterized by the above-mentioned is provided. Is.

  Furthermore, the present invention provides the method for producing a coffee extract, wherein the enzyme treatment is a combined use of a galactomannan degrading enzyme and glucoamylase.

  Furthermore, the present invention provides the method for producing a coffee extract, wherein the steam distillation method is a gas-liquid countercurrent contact method using a coffee slurry.

  Furthermore, the present invention provides the method for producing the coffee extract, wherein the steam distillation method is a method of bringing steam into contact with roasted coffee beans packed in a column and condensing the steam after the contact. Is.

  The coffee extract obtained by the method of the present invention is less turbid and precipitates, has a natural aroma like coffee, has a faint sweetness, has a rich taste, and has little bitterness. Therefore, of course, it can be used for ordinary milk-containing coffee drinks, but it has an excellent effect that it can be sufficiently delicious even when used for sugar-free or fine-sugar coffee drinks without addition of milk. .

The embodiment of the present invention will be described in more detail.
The coffee beans used in the present invention may be obtained by any method as long as they are roasted coffee beans. For example, as raw raw beans, any of Arabica, Reberica, Robusta, etc. may be used, and coffee beans of any origin such as Brazil, Colombia, Indonesia, etc. can be used regardless of the type or origin. Moreover, only one kind of beans may be used alone, or two or more kinds of blended beans may be used as the coffee beans. A raw material obtained by roasting these green beans with a coffee roaster can be used. As a roasting method, a coffee roaster or the like can be used in a conventional manner. For example, it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring. The degree of roasting of such coffee beans may be in any range as long as it is roasted to the extent that it is usually used for drinking, but roasting to 16-30 as the L value can be exemplified. The L value is an index representing the degree of roasting of coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100. Accordingly, the deeper the roasted coffee beans, the lower the value and the shallower the value, the higher the value. For reference, the L value of roasted beans that are normally used for drinking is approximately the following level. Italian roast: 16-19, French roast: 19-21, Full city roast: 21-23, City roast: 23-25, High roast: 25-27, Medium roast: 27-29. The roasted coffee beans are subsequently pulverized, but the pulverization method is not particularly limited, any pulverization method and pulverization particle size can be adopted, and the pulverization apparatus is not particularly limited. However, it is more preferable to employ an apparatus that can be appropriately cooled in an inert gas and can be pulverized in a short time without coming into contact with the outside air, since it can prevent the fragrance from being scattered.

  A feature of the present invention is that when a coffee extract is produced by performing an enzyme treatment at the time of water extraction and / or after water extraction of a coffee extract, a steam distillation method is used at a stage of roasted coffee beans or coffee slurries at a stage before the enzyme treatment. The aroma distillate is collected, and the aroma distillate is added to the extract after the enzyme treatment. Therefore, first, it is necessary to recover the aromatic distillate from the roasted and ground coffee beans by the steam distillation method. As mentioned above, various proposals have been made for enzyme treatment in coffee as a method for improving the quality of turbidity, precipitation, etc. However, since the reaction of the enzyme treatment itself requires heat and time, inevitably deterioration of coffee aroma. Will accompany. In order to solve this problem in the present invention, while the roasted coffee raw material has a fresh and fragrant fragrance, the fragrant distillate was collected in advance by the steam distillation method, and the enzyme treatment was effectively performed. Thereafter, the fresh and fragrant coffee aroma collected earlier is added to the extract. This makes it possible to improve the quality by enzyme treatment while maintaining the aroma of freshly baked and ground coffee beans.

  As a method for recovering the aroma distillate, roasted and ground coffee beans are mixed with water as a slurry, and the aroma is recovered by a gas-liquid countercurrent contact method, or the ground coffee beans are placed in a container such as a column. It is possible to adopt a method in which water vapor is fed into the column, water vapor is fed into the column, the coffee beans are brought into contact with water vapor, and the water vapor after contact is condensed and recovered.

  The gas-liquid countercurrent contact extraction method can be carried out by various methods known per se, and for example, a method of extraction using an apparatus described in Japanese Patent Publication No. 7-22646 can be adopted. The means for recovering fragrance using this apparatus will be described in detail. On the rotating cone of the gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined, a liquid or paste-like structure is used. An example is a method in which a raw material for a palatable beverage is caused to flow down from the upper part and a vapor is raised from the lower part to recover an aroma component originally present in the raw material. The operating conditions of this gas-liquid countercurrent contact extraction apparatus can be arbitrarily selected depending on the processing capacity of the apparatus, the type and concentration of the raw material, the intensity of the aroma, and the like. The ratio of coffee beans to water in the coffee slurry can be any ratio as long as the coffee slurry is in a fluid state. The amount can be exemplified. When water falls below this range, fluidity is difficult to occur, and when water is outside this range, the aroma of the resulting distillate tends to be weak.

An example of the operating conditions of the gas-liquid countercurrent contact extraction device is as follows.
Raw material supply speed: 300 to 700 L / hr
Steam flow rate: 5 to 50 kg / hr
Evaporation amount: 3 to 35 kg / hr
Column bottom temperature: 40-100 ° C
Column top temperature: 40-100 ° C
Degree of vacuum: atmospheric pressure to -100 kPa (based on atmospheric pressure)
The steam distillation method using a column is a method in which water vapor is passed through a raw material, and the aromatic component distilled out accompanying the water vapor is condensed together with water vapor, and any one of pressurized steam distillation, atmospheric steam distillation, and vacuum steam distillation is used. Distillation means can be employed. Specifically, for example, steam is blown from the bottom of a steam distillation kettle charged with coffee raw materials, and the distillate is cooled with a cooler connected to the upper distillate side, so that the volatile aroma component is condensed as a condensate. The distillate contained can be collected. If necessary, a volatile fragrance component having a lower boiling point can be reliably collected by connecting a cold trap using a refrigerant to the end of the fragrance collection device. In addition, when steam distillation is performed, distillation in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C can effectively prevent deterioration due to heating of aroma components. It is. In addition, when steam distillation is performed, the quality of aroma can be improved by performing steam distillation after pre-wetting the coffee beans with water of about 50 to 200% by weight of coffee beans. Moreover, 10 to 400 weight% can be employ | adopted as a collection amount of a distillate on the basis of the weight of the used coffee bean.

  Although the above-mentioned aromatic distillate can be used as the distillate itself obtained by the above-described method, the distillate can also be made into the form of an aromatic concentrate using any concentrating means. Such concentration means can be obtained, for example, by adsorbing the distillate to a synthetic adsorbent and then desorbing with ethanol. The synthetic adsorbent is not particularly limited. For example, a copolymer of styrene and divinylbenzene, an ethylvinylbenzene and divinylbenzene copolymer, a polymer of 2,6-diphenyl-9-phenyl oxide, and methacrylic acid Illustrate chemically bonded silica gel (modified silica gel) in which alcohols, amines, silanes, etc. are chemically bonded to the polycondensation polymer of diol and the reactivity of silanol groups on the silica gel surface. Can do. Preferable examples of such a synthetic adsorbent include a porous polymer resin having a surface area of, for example, about 300 m 2 / g or more, more preferably about 500 m 2 / g or more and a pore distribution of preferably about 10 to about 500 cm. can do. Examples of porous polymer resins that meet this condition include HP resin (manufactured by Mitsubishi Chemical), SP resin (manufactured by Mitsubishi Chemical), and XAD-4 (manufactured by ROHM Haas). It can be obtained. In addition, methacrylic ester resins can also be obtained as products such as XAD-7 and XAD-8 (Rohm Haas). Moreover, as a processing means for adsorbing the above distillate to the synthetic adsorbent, either a batch method or a column method can be adopted, but a column method can be preferably adopted from the viewpoint of workability. As a method of adsorbing by a column method, for example, by passing a recovered fragrance 10 to 1000 times the adsorbent at a flow rate of SV = 1 to 100 through a column filled with the synthetic adsorbent as described above. , Aroma components can be adsorbed. Next, the adsorbent is washed with water, and then a 50 to 95 wt% ethanol solution is passed at a flow rate of SV = 0.1 to 10 so as to elute aroma components adsorbed on the adsorbent. Aroma concentrate.

  The coffee beans after collecting the aroma are then subjected to water extraction, and an enzyme treatment is performed during and / or after the water extraction to produce a coffee extract. That is, the enzyme treatment may be performed simultaneously with the water extraction, or may be performed after the water extraction is performed once. Furthermore, it can also carry out combining these methods.

  If the manufacturing method of the extract in the case of carrying out the enzyme treatment once after the residue after steam distillation using a column is extracted with water is specifically shown, for example, 1 to 100 parts by weight of water per 1 part by weight of the above residue raw material The mixture is left standing or stirred at room temperature to about 100 ° C. for about 2 minutes to about 5 hours depending on the operating temperature, and after cooling, known per se such as centrifugation, pressing, filtration, etc. It can be obtained by removing the insoluble matter by solid-liquid separation by the method. Also, for example, the residue raw material is packed in a column made of an appropriate material such as glass or stainless steel, and hot water at room temperature to about 100 ° C. is flowed from the upper or lower portion of the column using a metering pump or the like to perform column extraction. Can be obtained by: Such column extraction can be performed by connecting a plurality of columns in series if desired.

  In addition, when the aroma is collected by the gas-liquid countercurrent contact extraction method, the residue is already in a slurry form containing the extract, so that the solid content in the residue itself is centrifuged, squeezed, filtered, etc. An extract can be obtained by removing insolubles by solid-liquid separation by a known method.

As described above, a method of collecting the extract before the enzyme treatment can also be adopted, but in the present invention, the enzyme treatment can also be performed in a state containing the coffee raw material.
The coffee bean raw material contains a large amount of polysaccharides mainly composed of galactomannan and cellulose. By hydrolyzing these polysaccharides, turbidity and precipitation of the resulting extract can be prevented and sweetness can be imparted to the extract. An object of the present invention is to provide a coffee extract having a refreshing subtle sweetness even if it is sugar-free or fine sugar without adding milk when it is used as a coffee beverage. It is preferable to make the content of monosaccharides relative to as high as possible. Therefore, it is preferable that coffee beans are included in the enzyme treatment, and it is preferable to perform the enzyme treatment simultaneously with the water extraction.

  In the enzyme treatment in the present invention, in order to extract sweetness from the polysaccharide component derived from the coffee bean raw material, the content of the total amount of glucose, mannose and galactose with respect to the soluble solid content in the coffee extract is 10 wt% by the enzyme treatment. It is preferable to decompose to -80 wt%, preferably 15 wt% to 70 wt%, more preferably 20 wt% to 60 wt%, and even more preferably 25 wt% to 50 wt%. When the content of the total amount of glucose, mannose and galactose with respect to the soluble solid content in the coffee extract is less than 10%, it is not preferable because the sweetness is not felt so much when diluted and added without adding sugar. The content of the total amount of glucose, mannose and galactose with respect to the soluble solid content in the coffee extract is generally higher in sweetness as long as it is decomposable, but if it exceeds 80% by weight, the content of the coffee itself Since the flavor becomes thin, it is not preferable. In order to increase the content of these monosaccharides, it is necessary to decompose as much of the galactomannan contained in a large amount as possible in the raw material of coffee beans. The method of acting the enzyme is advantageous.

In the present invention, the enzyme treatment is a combination of galactomannan degrading enzyme and glucoamylase. Galactomannan-degrading enzyme usually refers to those having mannanase activity, mannosidase activity and galactosidase activity. In the present invention, by using galactomannan-degrading enzyme and glucoamylase in combination, the degradation of the polysaccharide proceeds and many monosaccharides are produced. The total content of glucose, mannose and galactose with respect to the soluble solid content in the coffee extract was successfully increased. Specific examples of commercially available enzyme preparations having galactomannan degrading activity include hemicellulase “Amano” 90, cellulase A, cellulase T (above, Amano Enzyme), cellulosin GM5 (registered trademark: HBI enzyme), viscozyme L (registered trademark: Novozymes). Specific examples of commercially available glucoamylase preparations include Gluc (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, glucoamylase for brewing “Amano” SD (above, Amano Enzyme ( Co., Ltd.), GODO-ANGH (joint sake spirits), cochlase G2, cochlase M (registered trademark: MFC Lifetech Co., Ltd.), Optidex L (Genencore Kyowa Co., Ltd.), Sumiteam, Sumiteam SG ( Registered Trademarks: Shin Nippon Chemical Industry Co., Ltd., Glucoteam # 20000 (Registered Trademark: Nagase ChemteX Corporation), AMG, Sun Super (above, Novozymes Japan Co., Ltd.), Glutase AN Co., Ltd.), UNIASE K, UNIASE 2K, UNIASE 30, UNIASE 60F (registered trademark) : As mentioned above, Yakult Pharmaceutical Co., Ltd.), Magnax JW-201 (registered trademark: Nitto Kasei Kogyo Co., Ltd.), Green Amir AG (registered trademark: Danisco Japan Co., Ltd.) and the like can be exemplified.
In the present invention, in addition to the galactomannan degrading enzyme and glucoamylase, any enzyme can be used as long as it improves the yield of glucose, mannose and galactose, and gives good results to the flavor, turbidity, precipitation, yield, etc. of the coffee extract. Enzymes can also be used. Examples of these enzymes include saccharide-degrading enzymes such as cellulase, hemicellulase, pectinase, arabanase, β-glucanase, xylanase, ligninase, cellulobiase, α-amylase, β-amylase and the like. Moreover, protease, lipase, tannase, chlorogenic acid esterase etc. can be illustrated as needed.

  As enzyme treatment conditions, normal enzyme treatment conditions according to the enzyme used can be employed. For example, if the enzyme treatment is the extract or the slurry, it is left as it is, and if it is a residue of column steam distillation, the amount of water required for the enzyme treatment in the column is 1 to 100 weight per 1 part by weight of the residue raw material. An enzyme reaction can be carried out by adding a part of water and stirring or standing. The amount of the enzyme added is preferably 0.01 to 20% by mass, more preferably 0.1 to 10% by mass, respectively, for the galactomannan degrading enzyme and the enzyme having glucoamylase activity based on the weight of the coffee beans used. . Further, the pH and reaction temperature of the enzyme treatment are, for example, in the treatment of a coffee extract using a combination of a galactomannan degrading enzyme and an enzyme having glucoamylase activity, the enzyme is added to the coffee extract, and the pH is 3 to 6 at 30 to 60 ° C. It is preferable to react under stirring or standing conditions. The optimum pH of the enzyme reaction is 3 to 6, but since the pH of the coffee slurry or the extract usually falls within this range, pH adjustment with sodium bicarbonate (sodium bicarbonate) or ascorbic acid is unnecessary. The reaction time is preferably 5 minutes to 24 hours, preferably 1 hour to 20 hours, more preferably 4 hours to 18 hours. The weight ratio of the total amount of glucose, mannose and galactose to soluble solids in the coffee extract is 10% to 80% by weight, preferably 15% to 70% by weight, more preferably 20% to 60% by weight. More preferably, by decomposing to 25 wt% to 50 wt%, it is possible to impart a refreshing sweetness to the coffee extract, increase the richness, and mask the bitterness. In order to perform such a high degree of decomposition, a relatively long reaction time may be required, but the reaction time may be determined while confirming the progress of the reaction by HPLC analysis, or additional enzyme may be added. The method of performing is also effective. The enzyme treatment solution is deactivated by heating or the like, and when it contains a slurry, it can be separated into solid and liquid and filtered to obtain an extract.

  Subsequently, the enzyme-treated extract may be concentrated as necessary. As the concentration method, for example, an enzyme-treated extract concentrate can be obtained by concentrating using an appropriate concentration means such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration, and the like. In addition, an enzyme-treated odor may be generated due to the type of enzyme or long-term enzyme treatment. In such a case, the enzyme-treated odor may be removed by concentration. As a concentration method suitable for removing the enzyme-treated odor, vacuum concentration can be mentioned. The degree of concentration is not particularly limited, but in consideration of workability when blended into a coffee beverage, generally, Bx is 3 ° to 50 °, preferably 10 ° to 40 °.

The coffee extract of the present invention can be obtained by adding the aroma distillate collected by steam distillation in advance to the obtained enzyme-treated solution or enzyme-treated concentrated solution. The coffee extract thus obtained is not turbid and does not easily precipitate, has a natural scent like coffee, has a faint sweetness, has a rich taste, and has little bitterness. Therefore, of course, it can be used for ordinary milk-containing coffee drinks, but it has an excellent effect that it can be sufficiently delicious even when used for sugar-free or fine-sugar coffee drinks without addition of milk. . The coffee extract of the present invention may be filled in a container, frozen and distributed as it is, but may be filled in a container after heat sterilization and frozen, refrigerated or distributed at room temperature. Furthermore, it can be used for all coffee foods and drinks such as coffee beverages, coffee jelly, coffee cookies, coffee chocolate, coffee pudding, coffee bavaria, and coffee cakes at the transport destination, but as a particularly preferred food and drink taking advantage of the features of the present invention. Can be exemplified by a sugar-free or fine sugar-free coffee beverage.
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Reference Examples.

(Example 1) (A gas-liquid countercurrent contact extraction method was performed as steam distillation, and the residue slurry was treated with galactomannan degrading enzyme + glucoamylase)
360 kg of water was added to 40 kg of roasted and ground coffee beans (Colombia; L value 22) to form a slurry, and 16 kg of recovered flavor (40% coffee beans) was obtained by the gas-liquid countercurrent contact extraction method under the following conditions. .
Processing conditions Raw material supply rate: 700 L / hr
Steam weight: 55kg / hr
Column bottom temperature: 100 ° C
Column top temperature: 100 ° C
Degree of vacuum: atmospheric pressure The obtained aromatic distillate was cooled to about 4 ° C. after nitrogen filling, and hermetically stored. The slurry discharged from the gas-liquid countercurrent contact extraction device is collected in a kettle equipped with a stirrer, cooled to 45 ° C., then 800 g of cellulosin GM5 (galactomannan degrading enzyme manufactured by HBI Enzyme) (2% coffee beans) and Sumiteam After adding 800 g (2% of coffee beans made by Shin Nippon Chemical Industry Co., Ltd.) and stirring at 45 ° C. for 30 minutes, the mixture was allowed to stand at the same temperature for 16 hours. After standing, solid-liquid separation was performed with a basket-type centrifuge while stirring again to obtain 309 kg of a separated liquid. The obtained separation liquid was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., solid residue and oil were removed by a separation plate centrifuge, and diatomaceous earth was used using a horizontal filter plate filter. Filtration was performed to obtain 307 kg of a clear filtrate. The obtained filtrate was concentrated by a rotary thin film type vacuum concentrator to obtain 49.7 kg of Bx30 ° concentrated coffee extract. The obtained clarified concentrated coffee extract and aroma distillate were mixed at a ratio of 5: 2 (weight ratio), further prepared to Bx20 ° with water, and Bx20 ° concentrated coffee extract (present product 1) 60 kg. Got.

Analysis value of product 1 of the present invention Sugar composition (HPLC method)
Glucose 1.15%
Mannose 3.53%
Galactose 0.08%
Total 4.76%
Solid (Kett infrared moisture meter)
16.7% *)
(Glucose + mannose + galactose) / solid content × 100 = 28.5 (%)
*) The solid content of the Bx20 ° coffee concentrate by the kett infrared moisture meter is not necessarily 20%. The refractive sugar degree (Bx) is a numerical value obtained by converting the refractive index of the aqueous solution into the concentration of the aqueous sucrose solution, but the aqueous solution of a substance having a refractive index different from that of sucrose has a value different from the concentration. However, it is often used as a standard for concentration.

(Example 2) (A column steam distillation method was performed as steam distillation, and the residue was treated with galactomannan degrading enzyme + glucoamylase)
1 kg of roasted and crushed coffee beans (Colombia; L value 22) is packed into a 3 liter column, the system is purged with nitrogen gas, steam is sent from the bottom of the column under atmospheric pressure, and steam distillation is performed. The obtained water vapor containing fragrance was condensed in a cooling tube to obtain 400 g of fragrant distillate (40% coffee beans). The obtained aroma distillate was sealed with nitrogen, cooled to about 4 ° C. and hermetically sealed. The residue in the column was transferred to a stirring kettle, charged with 9 kg of water heated to 45 ° C., stirred for 30 minutes, then 20 g of cellulosin GM5 (galactomannan-degrading enzyme manufactured by HBI Enzyme) (2% coffee beans) and Sumiteam ( After adding 20 g of glucoamylase (manufactured by Shin Nippon Chemical Industry Co., Ltd.) (2% to coffee beans) and stirring at 45 ° C. for 30 minutes, the mixture was allowed to stand at the same temperature for 16 hours. After standing, solid-liquid separation was performed with a basket-type centrifuge while stirring again to obtain 7.8 kg of a separated liquid. The obtained separated liquid was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., and filtered using diatomaceous earth to obtain 7.7 kg of a clear filtrate. The obtained filtrate was concentrated with a rotary evaporator to obtain 1.24 kg of a concentrated coffee extract of B × 30 °. The resulting clarified concentrated coffee extract and aroma distillate were mixed at a ratio of 5: 2 (weight ratio), further prepared to Bx20 ° with water, and Bx20 ° concentrated coffee extract (present product 2) 1 .5 kg was obtained.

Analysis value of the present invention product 2 Sugar composition (HPLC method)
Glucose 1.03%
Mannose 3.24%
Galactose 0.07%
Total 4.34%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 26.0 (%)

(Example 3) (A column steam distillation method was performed as steam distillation, an extract was collected from the residue, and then treated with a galactomannan degrading enzyme + glucoamylase)
1 kg of roasted and crushed coffee beans (Colombia; L value 22) is packed into a 3 liter column, the system is purged with nitrogen gas, steam is sent from the bottom of the column under atmospheric pressure, and steam distillation is performed. Water vapor containing the resulting fragrance was condensed in a cooling tube to obtain 400 g of fragrant distillate (40% coffee beans). The obtained aroma distillate was sealed with nitrogen, cooled to about 4 ° C. and hermetically sealed. 4 kg of 90 ° C. hot water is sent from the top to the residue in the column at a rate of 2 kg / hr. After the raw material in the column is immersed in hot water, the extract is extracted from the bottom of the column while cooling with a cooling pipe, 3661 g (Bx 9.0 °) was obtained. The extract was transferred to a stirring vessel and heated at 45 ° C., then 20 g of cellulosin GM5 (galactomannan-degrading enzyme manufactured by HBI Enzyme) (2% coffee beans) and 20 g of Sumiteam (glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) (2% coffee beans) was added, stirred at 45 ° C. for 30 minutes, and then allowed to stand at the same temperature for 16 hours. After standing, the mixture was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., and filtered using diatomaceous earth to obtain 3.58 kg of a clear filtrate. The obtained filtrate was concentrated with a rotary evaporator to obtain 1.07 kg of a Bx30 ° concentrated coffee extract. The resulting clarified concentrated coffee extract and aroma distillate were mixed at a ratio of 5: 2 (weight ratio), further prepared to Bx20 ° with water, and Bx20 ° concentrated coffee extract (present product 3) 1 .5 kg was obtained.

Analysis value of product 3 of the present invention Sugar composition (HPLC method)
Glucose 0.65%
Mannose 2.15%
Galactose 0.03%
Total 2.83%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 16.9 (%)

(Comparative Example 1) (Aroma extracted from coffee extract, and then the extract was treated with galactomannan degrading enzyme + glucoamylase)
1 kg of roasted and ground coffee beans (Colombia; L value 22) is packed into a 3 liter column, and 4 kg of 90 ° C. hot water is fed into the column from the top at a rate of 2 kg / hr. After soaking, the extract was extracted from the lower part of the column while cooling with a cooling tube to obtain 3661 g of extract (Bx9.0 °). The extract was transferred to a rotary evaporator (flask capacity 10 L) and distilled under reduced pressure at an internal temperature of 82 ° C. and a reduced pressure of 51 kPa to obtain 400 g of an aromatic distillate (40% coffee beans). After the aroma separation, the extract was transferred to a stirring vessel, heated at 45 ° C., then 20 g of cellulosin GM5 (galactomannan degrading enzyme manufactured by HBI Enzyme) (2% coffee beans) and Sumiteam (manufactured by Shin Nippon Chemical Industry Co., Ltd.) After adding 20 g of glucoamylase (2% to coffee beans) and stirring at 45 ° C. for 30 minutes, the mixture was allowed to stand at the same temperature for 16 hours. After standing, the mixture was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., and filtered using diatomaceous earth to obtain 3.57 kg of a clear filtrate. The obtained filtrate was concentrated with a rotary evaporator to obtain 1.06 kg of Bx30 ° concentrated coffee extract. The resulting clarified concentrated coffee extract and aroma distillate were mixed at a ratio of 5: 2 (weight ratio), further prepared to Bx20 ° with water, and Bx20 ° concentrated coffee extract (Comparative product 1). 5 kg was obtained.

Analysis value of comparative product 1 Sugar composition (HPLC method)
Glucose 0.64%
Mannose 2.13%
Galactose 0.03%
Total 2.80%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 16.8 (%)

(Comparative example 2) (The column steam distillation method is performed as steam distillation, and the enzyme treatment is not performed)
360 kg of water was added to 40 kg of roasted and ground coffee beans (Colombia; L value 22) to form a slurry, and 16 kg of recovered flavor (40% coffee beans) was obtained by the gas-liquid countercurrent contact extraction method under the following conditions. .

Processing conditions Raw material supply rate: 700 L / hr
Steam weight: 55kg / hr
Column bottom temperature: 100 ° C
Column top temperature: 100 ° C
Degree of vacuum: atmospheric pressure The obtained aromatic distillate was cooled to about 4 ° C. after nitrogen filling, and hermetically stored. The slurry discharged from the gas-liquid countercurrent contact extraction device was subjected to solid-liquid separation using a basket type centrifuge, and 296 kg of a separated liquid was obtained. The obtained separation liquid was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., solid residue and oil were removed by a separation plate centrifuge, and diatomaceous earth was used using a horizontal filter plate filter. Filtration was performed to obtain 294 kg of a clear filtrate. The obtained filtrate was concentrated by a rotary thin film type vacuum concentrator to obtain 24.6 kg of a concentrated coffee extract of Bx30 °. The obtained clarified concentrated coffee extract and aroma distillate were mixed at a ratio of 5: 2 (weight ratio), further prepared to Bx20 ° with water, and Bx20 ° concentrated coffee extract (Comparative product 2) 36. 9 kg was obtained.

Analytical value of comparative product 2 Sugar composition (HPLC method)
Glucose not detected Mannose not detected Galactose not detected Solid content (kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 0 (%).

(Comparative Example 3) (Recovered incense was not collected from coffee beans, and the slurry was treated with galactomannan-degrading enzyme + glucoamylase)
36 kg of water was added to 4 kg of roasted and ground coffee beans (Colombia; L value 22) to form a slurry, and the mixture was extracted by stirring at 90 ° C. for 1 hour, and then cooled to 45 ° C. to decompose cellulosin GM5 (galactomannan produced by HBI Enzyme) Enzyme) 80g (2% coffee beans) and Sumiteam (Glucoamylase made by Shin Nippon Chemical Industry Co., Ltd.) 80g (2% coffee beans) were added and stirred at 45 ° C for 30 minutes, then at the same temperature It was allowed to stand for 16 hours. After standing, the mixture was solid-liquid separated with a basket-type centrifuge while stirring again to obtain 30.9 kg of a separated liquid. The obtained separation liquid was sterilized by heating at 90 ° C. for 1 minute, cooled to 25 ° C., solid residue and oil were removed by a separation plate centrifuge, and diatomaceous earth was used using a horizontal filter plate filter. Filtration was performed to obtain 30.7 kg of a clear filtrate (Comparative product 3).

Analysis value of comparative product 3 Sugar composition (HPLC method)
Glucose 0.222%
Mannose 0.682%
Galactose 0.016%
Total 0.920%
Solid (Kett infrared moisture meter)
3.21%
(Glucose + mannose + galactose) / solid content × 100 = 28.7 (%)

Example 4 (using only galactomannan degrading enzyme as the enzyme of Example 1)
In Example 1, except that only 800 g of cellulosin GM5 (galactomannan-degrading enzyme manufactured by HBI Enzyme) was used as an enzyme, the product 4 (60 kg) of the present invention was obtained by performing the same operation as in Example 1. .

Analytical value of product 4 of the present invention Sugar composition (HPLC method)
Glucose 0.58%
Mannose 1.19%
Galactose 0.08%
Total 1.85%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 11.1 (%)
.

Example 5 (using galactomannan degrading enzyme + glucoamylase + protease as the enzyme of Example 1)
In Example 1, in addition to 800 g of cellulosin GM5 (galactomannan-degrading enzyme manufactured by HBI Enzyme) and 20 g of Sumiteam (glucoamylase manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) as an enzyme (2% coffee beans), Sumiteam FP ( The product 5 (60 kg) of the present invention was obtained by operating in the same manner as in Example 1 except that 400 g of protease manufactured by Shin Nippon Chemical Industry Co., Ltd. was used.

Analytical value of product 5 of the present invention Sugar composition (HPLC method)
Glucose 1.65%
Mannose 2.82%
Galactose 0.26%
Total 4.73%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 28.3 (%)
Table 1 shows a summary of the implementation details and analysis results of Examples 1 to 5 and Comparative Examples 1 to 3 described above.

  As shown in Table 1, it was found that no monosaccharides (glucose, mannose, and galactose) were produced at all in Comparative Product 3 in which no enzyme was allowed to act during coffee extraction. On the other hand, the present product 1, the present product 2, the present product 5 and the comparative product 3 treated with galactomannan-degrading enzyme and glucoamylase during the extraction of coffee beans are all monosaccharides (glucose, mannose and The proportion of galactose was very high, and both exceeded 25%. Furthermore, the product 5 of the present invention using protease in combination was characterized in that the soluble solid yield from the raw coffee beans was improved. In addition, a considerable amount of monosaccharide was produced in the product 3 of the present invention and the comparative product 3 in which the extract was once collected from coffee beans and then treated with galactomannan-degrading enzyme and glucoamylase. The proportion of monosaccharides (glucose, mannose and galactose) in the solid content exceeded 15%. In addition, when treated with galactomannan degrading enzyme alone, the proportion of monosaccharides (glucose, mannose and galactose) in the soluble solids is 11.1%, which is slightly higher than the system using galactomannan degrading enzyme and glucoamylase in combination. It was a low value.

Example 6
Canned coffee drinks without addition of milk and sugar were prepared using the extracts of the present invention products 1-5 and comparative products 1-3. That is, each extract of the present invention products 1 to 5 and comparative products 1 to 3 is diluted with water so as to be Bx 1.0 °, heated to 90 ° C., filled into cans 190 g at a time, and retort sterilized. Performed (121 ° C., 20 minutes, F = 39) to obtain a canned coffee drink. Each coffee drink was scored by 10 panelists with 10 points as the highest score, and the sensory evaluation was performed (evaluation criteria; 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good) Good). The average flavor evaluation results are shown in Table 2.

  As shown in Table 2, the coffee beverage using the product of the present invention has sweetness, refreshing bitterness and being easy to drink, although no sugar is added in addition to the coffee extract. Met. Looking at Table 1 and Table 2 together, the higher the proportion of monosaccharides (glucose, mannose and galactose) in the soluble solids, the more sweet the taste tends to be, and the bitter taste is masked by that amount. There was a tendency to be easy. A coffee beverage using the product 1 of the present invention in which aroma is collected from a coffee bean raw material in advance by a gas-liquid countercurrent contact extraction method and then the residue slurry is enzymatically decomposed by a combined treatment of galactomannan-degrading enzyme and glucoamylase is sweet. It was evaluated that it has a natural fresh feeling of coffee as well as aroma, and can be drunk sufficiently without adding milk and sugar. On the other hand, the aroma sampling method is replaced with the gas-liquid countercurrent contact extraction method of the product 1 of the present invention, and the coffee beverage using the product 2 of the present invention which is the column steam distillation method has the same taste. Instead of the natural freshly scented scent, the roasted feeling and strength stand out, and it was also evaluated that it can be drunk sufficiently without added milk and without sugar. Furthermore, the beverage using the product 3 of the present invention, which was subjected to the combined treatment of galactomannan degrading enzyme and glucoamylase after coffee extraction, was evaluated as having a good sweetness and having a good flavor. . On the other hand, the coffee beverage using the product 4 of the present invention in which the enzyme treatment of the product 1 of the present invention (combination of galactomannan degrading enzyme and glucoamylase) is replaced with the galactomannan degrading enzyme alone has a natural fresh sensation. There was also a refreshing sweetness, but the result was slightly less sweet than the products 1 and 2 of the present invention. Furthermore, the beverage using the product 5 of the present invention in which a protease was allowed to act together with a galactomannan degrading enzyme and glucoamylase was evaluated as being good because it was given a rich taste in addition to sweetness.

  On the other hand, the coffee drink using the comparative product 1 in which the extract is once extracted from the coffee beans and the recovered incense is collected from the extract has a weak fragrance compared with the present invention product in which the recovered incense is extracted at the raw beans stage. Was lacking. Further, Comparative Product 2 which was not subjected to any enzyme treatment had a strong bitter taste, no refreshing taste, and was unsuitable for drinking as a milk or sugar-free coffee drink. Furthermore, in the coffee beverage using the comparative product 3 obtained by treating the extract with the galactomannan-degrading enzyme and glucoamylase without performing the process of collecting the collected aroma from the raw coffee beans, although the taste is sweet and the bitterness is low, Not only was the fragrance weak, but the aroma had a slightly fermenting odor and was not good.

Example 7
Exactly the same as Example 1 except that the enzyme treatment time was changed to 0.5 hours, 1 hour, 1.5 hours, and 4 hours in Example 1 in order to investigate the relationship between the enzyme reaction time, the amount of sugar produced, and the flavor. Operation was performed to obtain Reference Product 1 (0.5 hour reaction), Reference Product 2 (1 hour reaction), Invention Product 6 (1.5 hour reaction), and Invention Product 7 (4 hour reaction). Each analysis value was as follows Analysis value of Reference sample 1 Sugar composition (HPLC method)
Glucose 0.26%
Mannose 0.48%
Galactose 0.01%
Total 0.75%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 4.5 (%)

Analytical value of Reference product 2 Sugar composition (HPLC method)
Glucose 0.36%
Mannose 1.13%
Galactose 0.02%
Total 1.51%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 9.0 (%)

Analysis value of product 6 of the present invention Sugar composition (HPLC method)
Glucose 0.65%
Mannose 1.35%
Galactose 0.04%
Total 2.04%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 12.2 (%)

Analysis value of product 7 of the present invention Sugar composition (HPLC method)
Glucose 1.21%
Mannose 2.13%
Galactose 0.03%
Total 3.37%
Solid (Kett infrared moisture meter)
16.7%
(Glucose + mannose + galactose) / solid content × 100 = 20.2 (%)
Canned coffee beverages with no milk or sugar added in the same manner as in Example 5 using the extracts of Comparative Product 2, Reference Product 1, Reference Product 2, Invention Product 6, Invention Product 7, and Invention Product 1 Was prepared. Each coffee drink was scored by 10 panelists with 10 points as the highest score, and the sensory evaluation was performed (evaluation criteria; 2: bad, 4: somewhat bad, 6: normal, 8: good, 10: very good) Good). The average flavor evaluation results are shown in Table 3.

  As shown in Table 3, as the enzyme reaction proceeds, the amount of monosaccharide (glucose, mannose and galactose) produced increases, and the proportion of the monosaccharide in the coffee extract increases. It was found that with the increase of the monosaccharide, the bitterness peculiar to coffee is masked, the sweetness increases and the richness comes out. In particular, the product 6 of the present invention in which the proportion of monosaccharide (glucose, mannose and galactose) exceeds 10% in the soluble solid content of the coffee extract has a difference in flavor compared to the reference product 2 in which the proportion of monosaccharide is less than 10%. There was a high score for flavor.

Claims (5)

  When the roasted coffee beans are subjected to enzyme treatment at the time of water extraction and / or after water extraction to produce coffee extract, the aromatic distillate is obtained from the roasted coffee beans or coffee slurry by the steam distillation method before the enzyme treatment. And aroma distillate is added to the extract after the enzyme treatment.   The method for producing a coffee extract according to claim 1, wherein the content of the total amount of glucose, mannose and galactose with respect to the soluble solid content in the coffee extract is 10 wt% to 80 wt%.   The method for producing a coffee extract according to claim 1 or 2, wherein the enzyme treatment is a combination of a galactomannan degrading enzyme and a glucoamylase.   The method for producing a coffee extract according to any one of claims 1 to 3, wherein the steam distillation method is a gas-liquid countercurrent contact method using coffee slurry.   The steam extract production method according to any one of claims 1 to 3, wherein the steam distillation method is a method of bringing steam into contact with roasted coffee beans packed in a column and condensing the steam after the contact. Method.