JP2010051254A - Enzyme-treated coffee extract, enzyme-treated coffee liquid and method for producing coffee beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an enzyme-treated coffee extract that neither precipitates nor becomes turbid by heating for sterilization and packing in the manufacture of coffee beverage when coffee beans are extracted at &lt;100&deg;C, an enzyme-treated coffee liquid and a method for producing a coffee beverage containing the same. <P>SOLUTION: The method for producing an enzyme-treated coffee extract includes a step for extracting coffee beans with a liquid containing a phytic acid-decomposing enzyme. The method for producing an enzyme-treated coffee liquid includes a step for treating a coffee extract with a phytic acid-decomposing enzyme. The method for producing a coffee beverage includes using the enzyme-treated coffee extract or enzyme-treated coffee liquid produced by the method as a raw material. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to an enzyme-treated coffee extract that does not cause precipitation or turbidity, an enzyme-treated coffee liquor, and a method for producing a coffee beverage containing these. In particular, the present invention relates to an enzyme-treated coffee extract that does not generate precipitation or turbidity caused by sterilization or heating due to container filling during the production of a coffee beverage, an enzyme-treated coffee liquid, and a method for producing a coffee beverage containing these.

  Conventionally, it has been known that a coffee extract causes precipitation or turbidity during storage. Furthermore, in recent years, precipitation has occurred due to an increase in the amount of raw coffee beans used to produce a full flavor and heating by a vending machine, resulting in a problem that the commercial value is significantly reduced. In addition, in the heating process in coffee beverage production, precipitation and turbid substances cause scale adhesion of the heat exchanger, which is also a problem in terms of reduction in production efficiency.

  Methods for treating with various enzymes have been proposed to prevent the occurrence of precipitation and turbidity during the production of coffee beverages. For example, cellulase (fibrinolytic enzyme) is mixed into coffee beans for extraction mixed with coffee extract or water, the enzyme is deactivated after an appropriate time, and in the case of coffee beans, it is deposited in a conventional manner. There has been proposed a method for removing an inactivated enzyme or other contaminants from the extract after extracting the solution (see, for example, Patent Document 1). Moreover, the method of attaching | subjecting a coffee extract to the combined process of the process by a mannan decomposing enzyme and the process by alkaline sodium salt or alkaline potassium salt addition is proposed (for example, refer patent document 2). Furthermore, there has been proposed a method for producing concentrated coffee, in which a concentrated coffee liquid containing 5 to 35% by weight of solid content is prepared, and then a galactomannan degrading enzyme is added to the concentrated coffee liquid. (For example, refer to Patent Document 3).

  These methods are intended to suppress precipitation and turbidity that occur during storage, and are effective against precipitation and turbidity caused by fibers contained in coffee extracts and polysaccharides such as galactomannan. Is. However, the precipitation / turbidity component is not a single complex composition, and its composition varies depending on the extraction conditions and the like, and thus it cannot be said that it is sufficiently effective against precipitation and turbidity of all kinds.

  In addition, in the process of producing coffee extract or coffee beverage, precipitation or turbidity occurs in coffee extract or coffee beverage due to heating by sterilization or heating when filling containers such as cans, bottles or PET bottles. Various methods for preventing these precipitations and turbidity have been studied.

  For example, coffee including a method of causing a fiber-degrading enzyme to act on a coffee extract before a sterilization step to prevent the coffee extract from becoming turbid (see, for example, Patent Document 4), and a step of treating a coffee solution with a galactomannan-degrading enzyme A beverage production method (see, for example, Patent Document 5), a coffee beverage or a coffee beverage containing a coffee eluate is treated with an enzyme derived from Aspergillus niger having galactomannanase activity and acidic protease activity. A method for producing a coffee beverage including a process (for example, see Patent Document 6) has been proposed.

  However, since the method of Patent Document 4 focuses only on the involvement of fiber with respect to precipitation / turbidity, which is not a single complex composition, it is sufficient when components other than fiber are involved. The effect cannot be expected. In the method of Patent Document 5, attention is paid only to precipitation and turbidity involving galactomannan. Therefore, when other components are involved, the effect is not sufficient.

  And in the method of patent document 6, with respect to the gel-like deposit observed after the retort sterilization heating in the manufacturing process of a coffee drink, saccharide | sugar, protein, or calcium associates by interaction of the hydrophobic groups in saccharide | sugar molecule | numerator. It is assumed that the cause is the formation of a network structure by the formation of aggregates or the ion binding action mediated by metal ions such as calcium. However, in the enzyme treatment characterized only by galactomannanase activity and acidic protease activity, The effect is not sufficient for precipitation and turbidity caused by components other than mannan and protein.

  Then, as a method of preventing the precipitation and turbidity by adding an enzyme to coffee beans and extracting, for example, adding cellulase while extracting water from the roasted beans or after water extraction. A method for extracting and clarifying extract components from roasted beans characterized by performing an enzymatic reaction has been proposed, and a method for preventing a large amount of soil that appears when heat sterilization is performed during filling has been reported (for example, And Patent Document 7).

  However, since the method of Patent Document 7 focuses only on the involvement of fiber with respect to precipitation and turbidity, which is a complex composition that is not single, it is sufficient when components other than fiber are involved. The effect cannot be expected.

Japanese Patent Publication No. 47-19736 Japanese Patent No. 3043560 JP 2002-330700 A JP-A-4-45745 JP 2003-47406 A Japanese Patent No. 3502986 JP-A 61-293371

  If precipitation or turbidity occurs in the coffee beverage, it may affect the touch. In addition, by extracting coffee beans at a high temperature of 100 ° C. or higher, precipitation or turbidity in the coffee extract or coffee beverage may be suppressed to some extent. However, high-temperature extraction may increase the acidity, Since the off-flavor such as hydrolytic odor becomes strong, it is not suitable for the production of coffee-like flavors such as sugar-free black coffee.

  Therefore, the present invention provides an enzyme-treated coffee extract, an enzyme-treated coffee liquid that does not cause precipitation or turbidity due to heating for sterilization or filling during the production of a coffee beverage, and a method for producing a coffee beverage containing these. In particular, an object of the present invention is to provide an enzyme-treated coffee extract suitable for the production of extracting coffee beans at a low temperature of less than 100 ° C., an enzyme-treated coffee liquid, and a method for producing a coffee beverage containing these.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have extracted coffee beans by adding phytic acid-degrading enzyme, thereby preventing precipitation or turbidity from occurring. And that the enzyme-treated coffee liquor that does not cause precipitation or turbidity can be obtained by treating the coffee extract with phytic acid-degrading enzyme, thereby completing the present invention.

That is, the present invention is achieved by the following (1) to (9).
(1) A method for producing an enzyme-treated coffee extract, comprising a step of extracting coffee beans with a liquid containing a phytic acid degrading enzyme.
(2) The method for producing an enzyme-treated coffee extract according to (1) above, wherein the amount of the phytic acid-degrading enzyme added is 0.10 to 15 units / g based on the coffee solid content.
(3) The method for producing an enzyme-treated coffee extract according to (1) or (2), wherein the step of extracting the coffee beans is performed at a temperature of less than 100 ° C. for 20 to 150 minutes.
(4) A method for producing a coffee beverage using the enzyme-treated coffee extract produced by the production method according to any one of (1) to (3) as a raw material.
(5) A method for producing an enzyme-treated coffee liquid, comprising a step of treating a coffee extract with a phytic acid decomposing enzyme.
(6) The method for producing an enzyme-treated coffee liquid according to (5) above, wherein 0.10 to 15 units / g phytate degrading enzyme is added to the coffee extract with respect to the solid content of the coffee extract. .
(7) The method for producing an enzyme-treated coffee liquid according to (5) or (6) above, wherein the step of treating the coffee extract is performed at a temperature of 5 to 80 ° C. for 20 to 1200 minutes.
(8) The method for producing an enzyme-treated coffee liquid according to any one of (5) to (7), wherein the coffee extract is an extract extracted at a temperature lower than 100 ° C.
(9) A method for producing a coffee beverage using as a raw material an enzyme-treated coffee liquid produced by the production method according to any one of (5) to (8).

  According to the present invention, by extracting coffee beans with a liquid to which phytic acid-degrading enzyme is added, or by treating the coffee extract with phytic acid-degrading enzyme, the enzyme-treated coffee extract and enzyme-treated coffee that are free from precipitation or turbidity. A liquid can be provided. In addition, by using these enzyme-treated coffee extract and enzyme-treated coffee liquid as raw materials, it is stable and free of precipitation and turbidity due to the sterilization and heating process by filling the container when making coffee beverages. A coffee beverage with improved touch can be produced.

  Hereinafter, embodiments of the present invention will be described in detail.

  The present invention is to produce an enzyme-treated coffee extract by extracting coffee beans with a liquid containing phytic acid-degrading enzyme, or to produce an enzyme-treated coffee liquid by subjecting the coffee extract to phytic acid-degrading enzyme treatment. In particular, it can be preferably applied to the production of extracting coffee beans at a low temperature of less than 100 ° C. And this invention manufactures a coffee drink without precipitation and turbidity using the manufactured enzyme-treated coffee extract or enzyme-treated coffee liquid as a raw material.

  The phytic acid decomposing enzyme used in the present invention is not particularly limited as long as it is an enzyme capable of decomposing phytic acid (inositol hexaphosphate). An example is phytase (phosphohydrase).

  Phytase is an animal such as rat, plant such as rice, soybean, wheat, etc., filamentous fungi such as Aspergillus ficcum, Aspergillus terreus, Aspergillus awamori, Aspergillus niger, yeast such as Saccharomyces cerevisiase, Schwanniomyces occidentalis, bacteria such as Bcacillus subtilis, Pseudomonas The optimum pH and temperature of the enzyme activity vary depending on the origin. The phytase in the present invention is not particularly limited as long as it is an enzyme that decomposes phytic acid and can be used for food production. For example, Sumiteam PHY (trade name, manufactured by Shinnippon Chemical Co., Ltd., derived from Aspergillus niger) PHYTASE NOVO L (trade name, manufactured by Novo Corp., derived from Aspergillus niger) and Nathophos (trade name, manufactured by BASF Corp., derived from Aspergillus niger).

  The enzyme-treated coffee extract according to the present invention is obtained by extracting coffee beans with a liquid containing phytic acid decomposing enzyme. A method for producing the enzyme-treated coffee extract will be described with reference to the flowchart of FIG.

  First, green coffee beans as raw materials are roasted and pulverized (step S1). The coffee beans are not particularly limited, and coffee beans used for ordinary coffee drinks such as Robusta (Indonesia, Vietnam, Uganda), Arabica (Brazil, Kilimanjaro, Peru, Colombia, Guatemala) are used. One type may be used alone, or two or more types may be blended.

  The green coffee beans are roasted and used, but the roasting conditions and roasting apparatus can be performed by any known apparatus and conditions, and may be appropriately selected. For example, when the roasting process is industrially performed, the roasting degree can be exemplified as an L value (an index indicating the degree of roasting of coffee) within a range of 15 to 32. Moreover, as a roasting apparatus, a direct fire type, a semi-hot air type, a hot air type etc. can be illustrated, for example.

  The roasted coffee beans are used after being pulverized by any known method. When pulverizing, wet pulverization can also be performed.

  Next, the roasted and ground coffee beans are extracted with a liquid containing phytic acid decomposing enzyme (step S2). Although it does not restrict | limit especially as a liquid used for extraction, For example, tap water, ion-exchange water, deoxygenated water, RO water, pure water, the aqueous solution which added solvents, such as ethanol and glycerol, xanthan gum, Examples include aqueous solutions added with stabilizers such as gum arabic, aqueous solutions added with emulsifiers such as sucrose fatty acid esters, aqueous solutions containing pH adjusters such as baking soda and vitamin C, and coffee extracts. That's fine.

  The amount of the liquid when extracting from the coffee beans is preferably 2 to 30 times, particularly 3 to 20 times the weight of the coffee beans in terms of the flavor and concentration of the coffee extract obtained.

  As the phytic acid-degrading enzyme to be contained in the liquid, the above-mentioned enzymes can be used. In this embodiment, it is preferable to add phytate degrading enzyme so that it may become 0.10-15 units / g with respect to solid content of a coffee bean, Preferably it will be 0.15-10 units / g. Moreover, it is preferable to use it by making it contain in a liquid so that it may become 0.001-0.1 weight%, Preferably it is 0.005-0.05 weight%. However, 1 unit of phytase activity represents the amount of enzyme that liberates 1 μmol of phosphoric acid from the substrate phytic acid in the first minute of the reaction under predetermined reaction conditions.

  The extraction method from roasted and ground coffee beans is not particularly limited as long as it is an industrially available method, drip, espresso, fixed bed column, slurry, continuous countercurrent, Extractive distillation type (SCC (Spinning Cone Column) apparatus, manufactured by Flavor Tech) may be used.

  In this invention, extraction conditions, such as extraction temperature at the time of extracting a coffee extract from coffee beans, extraction time, pH, can be selected suitably, and cannot be defined uniquely. Usually, from the viewpoint of flavor, the extraction temperature is preferably less than 100 ° C, more preferably 5 to 80 ° C, and even more preferably 20 to 70 ° C. The extraction time is preferably 20 to 150 minutes, more preferably 30 to 140 minutes. Further, the pH of the liquid used for extraction is preferably in the range of 4 to 8 at 20 ° C. Depending on the extraction conditions, an alkaline agent such as sodium carbonate, sodium hydrogen carbonate, sodium hydroxide, potassium hydroxide, vitamin C, It can adjust using acid agents, such as an acid and phosphoric acid. For example, when using Sumiteam PHY (trade name, manufactured by Shin Nippon Chemical Industry Co., Ltd., 2,000 units / g), a ratio of 0.001 to 0.1% by weight (0. 13 to 13 units / g), and this solution can be used for extraction within the above extraction conditions.

  The extracted enzyme-treated coffee extract deactivates the enzyme by heat treatment (step S6). Inactivation of the enzyme depends on the type of enzyme used. For example, when using Sumiteam PHY, the enzyme-treated coffee extract is heated at 70 ° C. to 130 ° C. for 30 seconds to 60 minutes to deactivate the enzyme. .

After enzyme deactivation, clarification is preferably performed by a known method such as centrifugation, stationary separation, or filtration (step S7).
In this embodiment, the order of the enzyme deactivation process (step S6) and the clarification process (step S7) can be arbitrarily selected.

  When producing a coffee beverage using the enzyme-treated coffee extract of the present invention, a sterilization treatment can be performed simultaneously with the treatment for inactivating the enzyme (step S6).

  A coffee beverage is produced using the enzyme-treated coffee extract thus produced (step S8). Examples of coffee beverages include sugar-free black coffee; sweetened black coffee added with sucrose, liquid sugar, sweeteners, etc .; milk components such as milk, skim milk powder, and fresh cream added to sugar-free or sweetened coffee beverages Café au lait type coffee drinks.

  When producing a coffee beverage, any component that can be used for a coffee beverage can be added to the enzyme-treated coffee extract produced as described above. Examples include milk ingredients, sugars, sweeteners, salt, antioxidants, pH adjusters, emulsifiers, fragrances, stabilizers, antioxidants, preservatives, etc. Add coffee extract obtained by conventional methods. Can do.

  Usually, the production of a coffee beverage can be performed according to a conventional method. For example, a coffee preparation liquid is prepared by adding each optional component to an enzyme-treated coffee extract, pH is adjusted, and then homogenized. Reheat sterilized coffee beverage, heated to 80-95 ° C using a heat exchanger, etc., then filled and sealed in cans, pouches, etc., sterilized at 120-125 ° C for 10-40 minutes Get. In the case of UHT (Ultra High Temperature) sterilization, using a plate heat exchanger or the like, after sterilization treatment at 130 to 145 ° C. for 15 to 60 seconds, it is filled into containers such as bottles, plastic bottles, paper packs, Get a coffee drink.

  In the present invention, the coffee extract may be subjected to phytic acid-decomposing enzyme treatment to produce the target enzyme-treated coffee liquor. A method for producing the enzyme-treated coffee liquid will be described with reference to the flowchart of FIG.

  First, a coffee extract is prepared (step S3). The coffee extract is not particularly limited as long as it is extracted from coffee beans, and a coffee extract obtained by a conventional method, a commercially available coffee extract, and the like can be used. A liquid in which coffee is dissolved can also be used. The coffee extract obtained by a conventional method is, for example, a coffee extract obtained without adding an enzyme in the above-described method for producing an enzyme-treated coffee extract. In this case, it is preferable to change the extraction temperature and the extraction time as follows from the description of the production conditions of the enzyme-treated coffee extract described above. From the viewpoint of flavor, the coffee bean extraction temperature is preferably less than 100 ° C, more preferably 10 to 100 ° C, and even more preferably 15 to 70 ° C. The extraction time is preferably 3 minutes to 150 minutes, and more preferably 5 minutes to 140 minutes from the viewpoint of flavor and extraction yield.

  Moreover, the above-mentioned enzyme-treated coffee extract can also be used as the coffee extract.

  Next, the pH of the coffee extract is adjusted (step S4). The pH of the coffee extract is preferably adjusted to a range of 4 to 8 at 20 ° C., depending on the type of enzyme used, an alkali agent such as sodium carbonate, sodium bicarbonate, sodium hydroxide, potassium hydroxide, It can adjust using acid agents, such as vitamin C, a citric acid, and phosphoric acid. When the pH of the coffee extract is within a range where the enzyme used is sufficiently active, it is not necessary to adjust the pH.

  Next, phytate degrading enzyme is added to the coffee extract (step S5). In the present embodiment, the phytate degrading enzyme is preferably added so that the solid content of the coffee extract is 0.10 to 15 units / g, preferably 0.15 to 10 units / g. Moreover, it adds so that it may become 0.001-0.3 weight% of a coffee extract, Preferably 0.005-0.15 weight%. The phytic acid-degrading enzyme is preferably used as an enzyme solution by adding the whole amount to a part of the coffee extract or a small amount of water in advance and dissolving it. The enzyme solution is not particularly limited as long as it can dissolve the enzyme, but the enzyme concentration in the enzyme solution is preferably about 1 to 5% by weight.

  The amount of enzyme added to the coffee extract can be appropriately selected according to the type of enzyme used. For example, Sumiteam PHY (trade name, 2,000 units / g, manufactured by Shin Nippon Chemical Industry Co., Ltd.) is used. In this case, 0.001 to 0.1% by weight (0.13 to 13 units / g based on the solid content of the coffee extract) can be exemplified.

  The enzyme solution is added to the coffee extract and reacted at a predetermined temperature and time with appropriate stirring. Although reaction temperature and reaction time depend on the enzyme species to be used, the reaction temperature is usually preferably in the range of 5 to 80 ° C, more preferably 20 to 70 ° C. The reaction time is preferably 20 to 1200 minutes, and more preferably 25 to 60 minutes.

  After completion of the reaction, the enzyme-treated coffee liquid deactivates the enzyme by heat treatment (step S6). The enzyme deactivation depends on the enzyme species to be used. For example, when Sumiteam PHY is used, the enzyme-treated coffee liquid is heated at 70 ° C. to 130 ° C. for 30 seconds to 60 minutes to deactivate the enzyme.

  After enzyme deactivation, clarification is preferably performed by a known method such as centrifugation, stationary separation, or filtration (step S7). In this embodiment, the order of the enzyme deactivation process (step S6) and the clarification process (step S7) can be arbitrarily selected.

  When producing a coffee beverage using the enzyme-treated coffee liquor of the present invention, the sterilization step and enzyme deactivation can be performed simultaneously. Moreover, the process which clarifies a coffee extract can also be performed before the enzyme process (step S5) of a coffee extract.

  A coffee beverage is manufactured using the enzyme-treated coffee liquid thus manufactured (step S8). When producing a coffee beverage, as described above, an optional ingredient that can be used in the coffee beverage is added to the enzyme-treated coffee liquid to prepare a coffee preparation liquid, pH adjustment, and a homogenization treatment. Using a plate heat exchanger or the like, the container may be heated to 80 to 95 ° C., filled into a container, and sterilized. In the case of UHT sterilization, a plate heat exchanger or the like may be used to fill the container after sterilization.

  The enzyme-treated coffee extract or enzyme-treated coffee liquid obtained in the present invention can be used for other foods and beverages in addition to coffee beverages. Examples of food and drink include coffee-flavored frozen desserts and chilled dessert products such as jelly, pudding, ice cream, and ice candy; coffee flavored confectionery and bakery products such as cakes, candy, cookies, and bread.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

[Production of enzyme-treated coffee liquor]
Example 1
16 kg of roasted and ground coffee beans (Colombia L-19) were extracted with RO water at 25 ° C. for 131 minutes using a multi-tube extractor to obtain 17 kg of coffee extract (Brix 15.7). After heating 100 g of this coffee extract to 40 ° C., a portion is taken and 0.02 g of phytate-degrading enzyme Sumiteam PHY (enzyme name, manufactured by Shin Nippon Chemical Industry Co., Ltd.) is dissolved, and this is extracted from the remaining coffee. Added to the solution and held at 40 ° C. for 60 minutes. Next, after heating up to 70 degreeC, it hold | maintained for 30 minutes, enzyme inactivation was carried out, and it cooled by water after that, and obtained the enzyme-processed coffee liquid.

(Example 2)
An enzyme-treated coffee liquid was obtained in the same manner as in Example 1 except that 16 kg of coffee beans blended with Guatemala L-17, Guatemala L-19, Columbia L-19, and Vietnamese Robusta L-17 were used.

(Comparative Example 1)
A coffee liquid was obtained in the same manner as in Example 1 except that Sumiteam PHY was not added.

(Comparative Example 2)
A coffee liquid was obtained in the same manner as in Example 2 except that Sumiteam PHY was not added.

(Comparative Examples 3 to 11)
Each enzyme-treated coffee liquid was obtained in the same manner as in Example 1 except that the enzymes shown in Table 1 were used instead of Sumiteam PHY.

(Test Example 1)
About Examples 1-2 and Comparative Examples 1-11, baking soda was added to 100 g of each obtained coffee liquid, and pH was adjusted to 6.7. This was heated to 80 ° C. and then immediately cooled to room temperature.
100 g of the cooled coffee liquid was placed in a centrifugal sedimentation tube, subjected to centrifugal sedimentation at 3,000 rpm for 10 minutes, and the supernatant was decanted. The weight of the centrifugal sediment remaining in the centrifugal sedimentation tube after decanting was measured. The results are shown in Table 2.

  From the results in Table 2, by treating the coffee extract obtained by extracting coffee beans at a low temperature of 25 ° C. with phytic acid-degrading enzyme, the enzyme-untreated coffee liquor of Comparative Examples 1 and 2 and the books of Comparative Examples 3 to 11 It was possible to more effectively suppress the pH of the coffee liquor and the formation of precipitates during heating than the coffee liquor using an enzyme other than the invention. Moreover, it turned out that the production | generation of a precipitate can be effectively suppressed by performing a phytic acid decomposing enzyme process so that it may understand from the result of Example 1 and Example 2 irrespective of the kind of coffee bean to be used.

(Example 3)
16 kg of roasted and ground coffee beans (Colombia L-19) were extracted with water at 70 ° C. for 129 minutes using a multi-tube extractor to obtain 17.6 kg of coffee extract (Brix 15.4). After heating 100 g of this coffee extract to 40 ° C., a portion is taken and 0.02 g of phytate-degrading enzyme Sumiteam PHY (enzyme name, manufactured by Shin Nippon Chemical Industry Co., Ltd.) is dissolved, and this is extracted from the remaining coffee. Added to the solution and held at 40 ° C. for 60 minutes. Next, after heating up to 70 degreeC, it hold | maintained for 30 minutes, enzyme inactivation was carried out, and it cooled by water after that, and obtained the enzyme-processed coffee liquid.

(Comparative Example 12)
A coffee liquid was obtained in the same manner as in Example 3 except that Sumiteam PHY was not added.

(Reference Example 1)
16 kg of roasted and ground coffee beans (Colombia L-19) were extracted with water at 135 ° C. for 132 minutes using a multi-tube extractor to obtain 25.6 kg of coffee extract (Brix 16.4). 5.5 g of ion-exchanged water was added to 94.5 g of this coffee extract to adjust to Brix 15.5, and after heating to 40 ° C., a portion was taken and phytic acid-degrading enzyme Sumiteam PHY (enzyme name, Shinnippon Chemical) 0.02 g (manufactured by Kogyo Co., Ltd.) was dissolved and added to the remaining coffee extract and kept at 40 ° C. for 60 minutes. Next, after heating up to 70 degreeC, it hold | maintained for 30 minutes, enzyme inactivation was carried out, and it cooled by water after that, and obtained the enzyme-processed coffee liquid.

(Reference Example 2)
A coffee liquid was obtained in the same manner as in Reference Example 1 except that Sumiteam PHY was not added.

(Test Example 2)
About Example 3, the comparative example 12, and the reference examples 1 and 2, sodium bicarbonate was added to 100 g of each obtained coffee liquid, and pH was adjusted to 6.7. This was heated to 80 ° C. and then immediately cooled to room temperature.
100 g of the cooled coffee liquid was placed in a centrifugal sedimentation tube, subjected to centrifugal sedimentation at 3,000 rpm for 10 minutes, and the supernatant was decanted. The weight of the centrifugal sediment remaining in the centrifugal sedimentation tube after decanting was measured. The results are shown in Table 3.

  From the results of Table 3, the enzyme-treated coffee liquor of Example 3 is the enzyme of Comparative Example 12 by treating the coffee liquor produced using the coffee extract obtained by extracting coffee beans at 70 ° C. with phytic acid degrading enzyme. It turned out that the production | generation of the precipitate which arises at the time of pH adjustment of a coffee liquid and a heating can be suppressed more effectively than an untreated coffee liquid. In Example 3, the amount of sediment was almost the same as in Reference Examples 1 and 2 in which coffee beans were extracted at 135 ° C., and the sedimentation of the extract obtained by extracting coffee beans at a low temperature of phytic acid-degrading enzyme of less than 100 ° C. It turned out that the production | generation of a thing can be suppressed effectively. And from the results of Reference Examples 1 and 2, it was found that by performing phytic acid-decomposing enzyme treatment even at high temperature extraction of 100 ° C. or higher, the formation of precipitates can be more effectively suppressed than the enzyme-untreated coffee liquid. .

[Production of enzyme-treated coffee extract]
Example 4
16kg of roasted and ground coffee beans (Colombia L-19) using a multi-tube extractor, 0.02 wt. Extraction was performed for 120 minutes with a liquid at 35 ° C. dissolved to a concentration of 12% to obtain 12 kg of an enzyme-treated coffee extract (Brix 15.4). The enzyme-treated coffee extract 100 g was heated to 70 ° C., held for 30 minutes to deactivate the enzyme, and then cooled with water.

(Test Example 3)
Sodium bicarbonate was added to 100 g of the obtained enzyme-inactivated coffee extract to adjust the pH to 6.7, and this was heated to 80 ° C. and then immediately cooled to room temperature.
After cooling, 100 g of the coffee extract was placed in a centrifugal sedimentation tube, subjected to centrifugal sedimentation at 3,000 rpm for 10 minutes, and the supernatant was decanted. The weight of the centrifugal sediment remaining in the centrifugal sedimentation tube after decanting was measured. The amount of centrifugal sediment was 1.06 g.

  From the results of Test Example 3, it was found that extraction with water containing phytic acid-degrading enzyme can suppress the pH adjustment of the coffee extract and the formation of precipitates that occur during heating.

[Preparation of coffee beverage]
About Examples 1-3, Comparative Examples 1, 2, 12, and Reference Examples 1 and 2, the aqueous solution of sodium bicarbonate was added so that the soluble solid content derived from coffee was Brix 1.5 and pH 6.7. Used to adjust dilution. After heating this to a temperature of 80 ° C., filling it into a 200 mL can, 190 mL at a time, and tightening it, followed by retort sterilization (121.1 ° C., 10 minutes) to give a sugar-free black coffee beverage Prepared.

(Sensory test of coffee drink)
About the obtained coffee drink, sensory evaluation was performed by 18 panelists by the two-point comparison method.
The two-point comparison method includes a coffee beverage (Evaluation 1) using the coffee liquid of Example 1 and Comparative Example 1, a coffee beverage (Evaluation 2) using the coffee liquid of Example 2 and Comparative Example 2, and Example 3 A coffee beverage using the coffee liquid of Comparative Example 12 (Evaluation 3) and a coffee beverage using the coffee liquid of Reference Examples 1 and 2 (Evaluation 4) were used. The results are shown in Table 4. In addition, the number in a table | surface shows the number of people, and evaluation was performed about the aroma, sourness, sweetness, the bitterness, the intensity of astringency, and the palatability of flavor.

  From the results in Table 4, it can be said that there is no significant difference between the two in terms of strength and preference for each item at a significance level of 5%. The result was unacceptable.

  According to the present invention, it is possible to produce an enzyme-treated coffee extract or enzyme-treated coffee liquor that is a raw material for a stable coffee beverage that does not cause precipitation or turbidity when producing a coffee beverage without impairing the flavor. .

It is a flowchart which shows the manufacturing process of the coffee drink which concerns on this invention.

Claims (9)

  A method for producing an enzyme-treated coffee extract, comprising a step of extracting coffee beans with a liquid containing a phytic acid degrading enzyme.   The method for producing an enzyme-treated coffee extract according to claim 1, wherein the addition amount of the phytate decomposing enzyme is 0.10 to 15 units / g based on the coffee solid content.   The method for producing an enzyme-treated coffee extract according to claim 1 or 2, wherein the step of extracting the coffee beans is performed at a temperature of less than 100 ° C for 20 to 150 minutes.   The manufacturing method of the coffee drink which uses as a raw material the enzyme-processed coffee extract manufactured by the manufacturing method in any one of Claims 1-3.   A method for producing an enzyme-treated coffee liquid, comprising a step of treating a coffee extract with a phytic acid decomposing enzyme.   6. The method for producing an enzyme-treated coffee liquid according to claim 5, wherein 0.10 to 15 units / g phytate degrading enzyme is added to the coffee extract with respect to the solid content of the coffee extract.   The method for producing an enzyme-treated coffee liquid according to claim 5 or 6, wherein the step of treating the coffee extract is performed at a temperature of 5 to 80 ° C for 20 to 1200 minutes.   The method for producing an enzyme-treated coffee liquid according to any one of claims 5 to 7, wherein the coffee extract is an extract extracted at a temperature of less than 100 ° C.   The manufacturing method of the coffee drink which uses as a raw material the enzyme-processed coffee liquid manufactured by the manufacturing method in any one of Claims 5-8.

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