JP2015112096A - Production method of coffee processed product containing reduced acrylamide - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a highly safe coffee processed product by reducing acrylamide in coffee without requiring a complicated process.SOLUTION: A coffee processed product of the present invention can be obtained by a production method of a coffee processed product reducing acrylamide in coffee, including a step of performing heating treatment of coffee added with cysteines and arginines. A coffee processed product of the present invention can be obtained by a production method of a coffee processed product reducing acrylamide in coffee, including a step of performing heating treatment of coffee added with cysteines and lysines.

Description

  The present invention relates to a method for producing a processed coffee product with reduced acrylamide in coffee, a method for reducing acrylamide in coffee, or a coffee process with reduced acrylamide, comprising a step of heat-treating coffee to which cysteines and arginines are added. Related to goods. Moreover, this invention relates to the manufacturing method of the coffee processed goods which reduced the acrylamide in coffee including the process of heat-processing the coffee which added cysteine and lysine.

  Acrylamide, which has been suggested to have carcinogenic potential, is widely contained in foods that are ingested daily and heat-processed foods. In 2002, the Swedish National Food Authority announced that acrylamide was detected in various heat-treated foods such as French fries. Acrylamide is classified into Group 2B, which is "suspected to be carcinogenic to humans" in the carcinogenicity classification by the International Agency for Research on Cancer (IARC).

  Currently, no country has regulations on acrylamide in foods, but the World Health Organization (WHO) recommends a guideline level of 0.5 ppb or less for acrylamide in drinking water.

  In foods, acrylamide undergoes an aminocarbonyl reaction (Maillard reaction) by heat treatment at high temperatures such as frying, baking, and roasting, with specific amino acids such as asparagine in the raw material and reducing sugars such as fructose and glucose. It is thought to generate by waking up. In addition to this production pathway, food components other than asparagine and reducing sugar may be causative substances, and acrylamide may be produced from pathways other than aminocarbonyl reactions.

  Acrylamide is, for example, contained in foods obtained by fried potatoes such as potato chips in foods, baked confectionery made from cereals such as biscuits, etc., and in coffee and hojicha in beverages. It is known that the content of acrylamide in coffee is high, and the amount of acrylamide contained in a cup of coffee is considered to be about 2 μg. Coffee is one of the most commonly consumed beverages around the world, and reducing acrylamide in coffee is a common challenge around the world.

  So far, methods for providing roasted coffee beans with reduced acrylamide by suppressing the production of acrylamide and foods and drinks containing the same have been reported. For example, a method of roasting coffee beans using heated steam is disclosed (Patent Document 1). In addition, a method of removing an acrylamide precursor (asparagine) by causing asparagine reductase to act on coffee beans is disclosed (Patent Document 2).

JP 2007-282537 A JP-T-2006-503592

  However, the disclosed method is not suitable for practical application, such as insufficient reduction of acrylamide, or very complicated and long processing (enzyme infiltration, enzyme treatment, enzyme removal). There was a problem. In fact, there are no examples of sales of canned coffee with reduced acrylamide to date, both domestically and internationally.

  An object of the present invention is to reduce the amount of acrylamide in coffee without requiring a complicated process, and to provide a highly safe processed coffee product.

  As a result of intensive studies to solve the above-described problems, the present inventors have added cysteines and arginines to coffee and subjected to heat treatment, or added cysteines and lysine to coffee and subjected to heat treatment. Thus, the inventors have found that acrylamide in coffee can be reduced, and have completed the present invention.

  That is, this invention relates to the manufacturing method of the coffee processed goods which reduced the acrylamide in coffee including the process of heat-processing the coffee which added cysteines and arginines.

  The present invention also relates to a method for reducing acrylamide in coffee, comprising a step of heat-treating coffee to which cysteines and arginines are added.

  The present invention also relates to a processed coffee product with reduced acrylamide, which is produced by heat-treating coffee to which cysteines and arginines are added.

  Moreover, this invention relates to the manufacturing method of the coffee processed goods which reduced the acrylamide in coffee including the process of heat-processing the coffee which added cysteine and lysine.

  The addition amount of the cysteines may be 0.04 wt% to 50 wt% based on the total solid content of the coffee.

  The amount of arginine added may be 0.04 wt% to 50 wt% based on the total solid content of the coffee.

  The pH of the coffee in the heat treatment may be 3.0 to 11.0.

  ADVANTAGE OF THE INVENTION By this invention, the acrylamide in coffee can be reduced without requiring a complicated process, and a highly safe processed coffee product is provided. For example, by incorporating the present invention in a heat sterilization process that is normally performed in a coffee manufacturing process, a coffee processed product can be manufactured more labor-saving than the prior art.

It is the figure which showed the acrylamide residual rate in the coffee processed goods at the time of adding and heating-processing various amino acids (a code | symbol is based on an amino acid code | symbol below). It is the figure which showed the acrylamide residual rate in the coffee processed goods when cysteine and various amino acids are added together. It is the figure which showed the influence which pH by the added substance has on the acrylamide residual rate in a coffee processed product. It is the figure which showed the sensory evaluation in the coffee processed goods when cysteine and arginines or lysines are added together.

  Hereinafter, the present invention will be described in detail. The terms used in this specification are used in the meaning normally used in the art unless otherwise specified.

  The method for producing a processed coffee product with reduced acrylamide in coffee according to the present invention includes a step of heat-treating coffee to which cysteines and arginines are added.

  In the process of manufacturing coffee products, the process of roasting coffee beans mainly involves the Maillard reaction when the temperature of the beans rises to about 200 ° C, and a large amount of acrylamide is present in the roasted coffee beans. It is thought to generate. Since acrylamide has a property of being easily soluble in water, acrylamide is dissolved in the coffee in the process of extracting coffee from roasted coffee beans. It is difficult to suppress the acrylamide once formed so as not to elute in the extraction process or to remove it in the extraction process, and a large amount of acrylamide is observed in processed coffee products such as canned coffee. Although the Maillard reaction is known as a mechanism for producing acrylamide, the mechanism for reducing the acrylamide once formed is not yet clear.

  The present inventors have found that acrylamide once formed in coffee can be reduced by heat-treating coffee to which cysteines and arginines or lysines are added.

  In the present invention, “coffee” means coffee beans that have been roasted and then ground or extracted from the ground flour.

  In the present invention, the coffee beans, which are the raw materials of coffee, are obtained from a coffee tree and are not limited to the type of coffee as long as they are normally used for drinking. Examples thereof include beans obtained from coffee trees such as Arabica and Robusta. These coffee beans are readily available from localities such as Colombia, Brazil, Ethiopia and Mexico. These coffee beans may be one type or a blended coffee bean of a plurality of types.

  When coffee beans are roasted and then pulverized to obtain ground powder, the size of the pulverized coffee beans can be appropriately selected according to the use of the processed product.

  The pulverization size when pulverizing coffee beans can be appropriately determined depending on the amount of aroma components absorbed and collected in the solvent, the ease of subsequent extraction operations, and the like. For example, when the particle size is fine, the amount of aroma components collected per unit time with respect to water increases. When a general industrial drip extractor is used, the grain size of the ground coffee beans is 4 to 60%, preferably 5 to 50%, more preferably 5 to 15% when the size is 1.7 mm (10 mesh) or more. ing.

  In the case of a coffee extract, the solid content of the coffee component is usually about 0.95% to 5.70% by weight, although it depends on the use of the processed coffee product. The solid content of the coffee component can be determined by evaporating water from the coffee extract and measuring the weight of the remaining solid content.

  In the present invention, “reducing acrylamide” means reducing the content of acrylamide in coffee. The effect of reducing acrylamide can be quantified by calculating the acrylamide residual ratio described later. Although not limited, on the basis of the original acrylamide content contained in the coffee, the residual ratio of acrylamide is preferably 60% or less, more preferably 40% or less, and even more preferably 30% or less. .

  Cysteines that can be used in the present invention include cysteine or cysteine derivatives, and pharmaceutically or food hygienically acceptable salts thereof. Cysteine has optical isomers of L-cysteine and D-cysteine. In the present invention, any optical isomer can be used, and a mixture or a racemate thereof can also be used. Cysteines may be naturally derived or chemically synthesized.

  Examples of cysteine derivatives include, but are not limited to, alkyl esters and acyl derivatives of cysteine. Examples of alkyl esters of cysteine include methyl esters and ethyl esters, and examples of acyl derivatives include acetyl derivatives and benzoyl derivatives.

  Examples of pharmaceutically or food hygiene acceptable salts of cysteine or cysteine derivatives include, but are not limited to, for example, mineral salts such as hydrochloride, nitrate, sulfate, sodium salt, potassium salt, calcium salt, magnesium salt, etc. And an organic acid salt such as an alkali metal salt, an alkaline earth metal salt or a fumarate.

  In the present invention, the content of cysteines is 0.04 to 50% by weight, preferably 0.20% by weight, based on the total solid content of coffee, from the viewpoint of flavor balance and efficient removal of acrylamide. -30% by weight, more preferably 0.40% by weight to 20% by weight, and even more preferably 1% by weight to 12% by weight. Cysteine is highly reactive and combines with various substances to produce sulfur compounds. The sulfur compound has a unique sulfur odor such as potato odor, which adversely affects the flavor of coffee, so it is preferable to reduce the content of cysteines.

  Arginines that can be used in the present invention include arginine or arginine derivatives, and pharmaceutically or food hygienically acceptable salts thereof. Arginine includes optical isomers of L-arginine and D-arginine. In the present invention, any optical isomer can be used, and a mixture or a racemate thereof can also be used. Arginines may be derived from nature or chemically synthesized.

  Arginine derivatives include, but are not limited to, arginine alkyl esters and acyl derivatives. Examples of the alkyl ester of arginine include methyl ester and ethyl ester, and examples of the acyl derivative include acetyl derivative and benzoyl derivative.

  Examples of pharmaceutically or food hygienically acceptable salts of arginine or arginine derivatives include, but are not limited to, for example, mineral salts such as hydrochloride, nitrate, sulfate, sodium salt, potassium salt, calcium salt, magnesium salt, etc. And an organic acid salt such as an alkali metal salt, an alkaline earth metal salt or a fumarate.

  In the present invention, the content of arginines is 0.04 to 50% by weight, preferably 0.20% by weight, based on the total solid content of coffee, from the viewpoint of flavor balance and efficient removal of acrylamide. -30% by weight, more preferably 0.40% by weight to 20% by weight, and even more preferably 1% by weight to 12% by weight.

  The blending weight ratio when cysteines and arginines are added to coffee is 1: 0.1 to 50, preferably 1: 0.5 to 10, more preferably 1: 1 to 5 from the viewpoint of flavor balance. More preferably, it can be 1: 1-3.

  Lysines that can be used in the present invention include lysine or lysine derivatives, and pharmaceutically or food hygienically acceptable salts thereof. Although lysine has optical isomers of L-lysine and D-lysine, any optical isomer can be used in the present invention, and a mixture or a racemate thereof can also be used. In addition, lysines may be derived from nature or chemically synthesized.

  Examples of lysine derivatives include, but are not limited to, alkyl esters and acyl derivatives of lysine. Examples of the alkyl ester of lysine include methyl ester and ethyl ester, and examples of the acyl derivative include acetyl derivative and benzoyl derivative.

  Examples of pharmaceutically or food hygiene acceptable salts of lysine or lysine derivatives include, but are not limited to, mineral salts such as hydrochloride, nitrate and sulfate, sodium salts, potassium salts, calcium salts, magnesium salts, and the like. And an organic acid salt such as an alkali metal salt, an alkaline earth metal salt or a fumarate.

  In the present invention, the content of lysines is 0.04% to 50% by weight, preferably 0.20% by weight, based on the total solid content of coffee, from the viewpoint of flavor balance and efficient removal of acrylamide. -30% by weight, more preferably 0.40% by weight to 20% by weight, and even more preferably 1% by weight to 12% by weight.

  The blending weight ratio in the case of adding cysteines and lysines to coffee is 1: 0.1 to 50, preferably 1: 0.1 to 10, more preferably 1: 0.5 from the viewpoint of flavor balance. To 5, more preferably 1: 0.5 to 2, even more preferably 1: 1 to 2.

  In the present invention, “heat treatment” refers to heating coffee at an appropriate heating temperature without scorching.

  As the heating device, an appropriate device such as a hot water spray type, a hot water hot water storage type, a steam type or the like can be used. Although not limited, for example, a hot water hot water type retort sterilizer, an autoclave, or the like is used. be able to. The atmosphere in the apparatus during heating may be an air atmosphere or an inert gas atmosphere such as nitrogen.

  When heat-treating coffee with a heating device, for example, coffee can be sealed in a sealed container, and the sealed container can be put into the heating device.

  In the present invention, the “heating time” refers to an elapsed time from when a sealed container containing coffee is put in the apparatus when the temperature in the apparatus has reached a desired heating temperature in advance. Moreover, when raising temperature after putting the airtight container which put coffee in the apparatus, the elapsed time after reaching desired heating temperature is pointed out.

  The heating temperature in the heat treatment is not limited, but in order to obtain a high acrylamide reduction effect, from the viewpoint that cysteines and arginines effectively act on acrylamide, for example, 100 ° C. to 150 ° C., preferably It can be set to 105 ° C to 140 ° C, more preferably 110 ° C to 130 ° C, and still more preferably 115 ° C to 125 ° C. Further, the heating time in the heat treatment is not limited, but in order to obtain a high acrylamide reduction effect, from the viewpoint that cysteines and arginines effectively act on acrylamide, for example, 1 second to 120 minutes, The time is preferably 5 seconds to 60 minutes, more preferably 1 minute to 15 minutes, and even more preferably 5 minutes to 10 minutes. The combination of the heating temperature and the heating time is, for example, 1 to 120 minutes at a temperature of 100 to 150 ° C, preferably 5 to 60 minutes at a temperature of 105 to 140 ° C, more preferably 110 to 130 ° C. The temperature may be 1 minute to 15 minutes, more preferably 115 ° C. to 125 ° C. for 5 minutes to 10 minutes.

  The heating temperature in the heat treatment is not limited, but in order to obtain a high acrylamide reduction effect, from the viewpoint of effective action of cysteines and lysines on acrylamide, for example, 100 ° C. to 150 ° C., preferably It can be set to 105 ° C to 140 ° C, more preferably 110 ° C to 130 ° C, and still more preferably 115 ° C to 125 ° C. In addition, the heating time in the heat treatment is not limited, but in order to obtain a high acrylamide reduction effect, from the viewpoint of effective action of cysteines and lysines on acrylamide, for example, 1 second to 120 minutes, Preferably, it can be 5 seconds to 90 minutes, more preferably 1 minute to 60 minutes, and even more preferably 5 minutes to 30 minutes. The combination of the heating temperature and the heating time is, for example, a temperature of 100 ° C. to 150 ° C. for 1 second to 120 minutes, preferably a temperature of 105 ° C. to 140 ° C. for 5 seconds to 90 minutes, more preferably 110 ° C. to 130 ° C. The temperature may be 1 minute to 60 minutes, more preferably 115 ° C. to 125 ° C. for 5 minutes to 30 minutes.

  The heat treatment conditions when using a hot water hot water retort sterilizer as the heating device are preferably 115 to 125 ° C. and 5 to 30 minutes.

  The heat treatment conditions when using an autoclave as the heating device are preferably 115 ° C. to 125 ° C. and 5 minutes to 30 minutes.

  In the production of the processed coffee product, although not limited, it is performed before the roasting process in which the coffee beans are heated at about 200 ° C. for 10 minutes to 20 minutes, the blending process for selecting appropriate roasted coffee beans, and extraction. There are pulverization steps and extraction steps such as drip extraction, immersion extraction, column extraction, and espresso extraction.

  Furthermore, when providing container-packed coffee beverages such as canned coffee, plastic bottles, and paper-packed coffee, processed coffee products are manufactured through a heat sterilization process before or after bottling the coffee extract.

  The heat treatment can be included in the heat sterilization process in the process of producing coffee. This advantageously eliminates the need for additional steps and equipment in the coffee manufacturing process. Appropriate heating temperature and heating time can be employed to heat sterilize the coffee.

  In the present invention, “processed coffee product” refers to coffee processed by heat-treating coffee. The processed coffee product includes a liquid product such as a coffee beverage and a solid product such as a food product.

  In the present invention, the pH of the coffee in the heat treatment is not limited. However, in order to obtain a high acrylamide reduction effect, from the viewpoint that cysteines and arginines effectively act on acrylamide, for example, 3.0. To 11.0, preferably 4.0 to 10.0, more preferably 4.5 to 9.0, still more preferably 5.0 to 8.0, and even more preferably 6.5 to 7.5. obtain.

  In the present invention, the pH of the coffee in the heat treatment is not limited, but in order to obtain a high acrylamide reduction effect, from the viewpoint that cysteines and lysines effectively act on acrylamide, for example, 3.0. To 11.0, preferably 4.0 to 10.0, more preferably 4.5 to 9.0, still more preferably 5.0 to 8.0, and even more preferably 6.5 to 7.5. obtain.

  The pH of the coffee in the heat treatment can be adjusted by the content and content ratio of the amino acid to be added, but is not limited to this, and by adding a pH adjuster that is acceptable as a food or drink. It is also possible to adjust. Although it does not limit as a pH adjuster accept | permitted as food-drinks, For example, potassium carbonate, sodium bicarbonate, etc. can be used.

  A step of heat-treating coffee to which cysteines and arginines are added or a step of heat-treating coffee to which cysteines and lysines are added in a production process for reducing acrylamide in coffee and producing a processed coffee product Can be incorporated into any manufacturing process. Although not limited, for example, in the step of heat sterilizing coffee, cysteines and arginines can be added to the coffee, and the heat treatment can be performed at a heating temperature and a heating time suitable for heat sterilization. The heating temperature and heating time suitable for heat sterilization are temperatures that do not cause denaturation of the protein contained in the coffee, and are within a range that can exhibit both sterilization effects that can suppress the growth of microorganisms during storage and acrylamide reduction effects. Although not limited, for example, at a temperature of 100 ° C. to 150 ° C. for 1 second to 120 minutes, preferably at a temperature of 105 ° C. to 140 ° C. for 5 seconds to 90 minutes, more preferably at a temperature of 110 ° C. to 130 ° C. for 1 minute to _60 minutes, more preferably at a temperature of 115 ° C. to 125 ° C. for 5 minutes to 30 minutes.

  In addition, since roasted coffee beans contain acrylamide, after the roasted coffee beans are pulverized, in the extraction process, the step of heat-treating coffee to which cysteines and arginines are added, or cysteine It is also possible to incorporate a step of heat-treating the coffee to which the lysine and lysine have been added. Although it is not limited, for example, cysteines and arginines can be added to hot water used for coffee extraction, and heat treatment can be performed at a heating temperature and a heating time suitable for coffee extraction. The heating temperature and the heating time suitable for coffee extraction are not limited as long as both the efficient coffee extraction and the acrylamide reduction effect can be achieved. For example, the heating temperature and the heating time are, for example, 100 ° C. to 150 ° C. for 1 second to 120 minutes. Preferably at a temperature of 105 ° C. to 140 ° C. for 5 seconds to 90 minutes, more preferably at a temperature of 110 ° C. to 130 ° C. for 1 minute to 60 minutes, and even more preferably at a temperature of 115 ° C. to 125 ° C. for 5 minutes to 30 minutes. It can be. It is also possible to heat the coffee immediately after the extraction step by adding cysteines and arginines or adding cysteines and lysines.

  The step of heat-treating coffee to which cysteines and arginines have been added, or the step of heat-treating coffee to which cysteines and lysines have been added can be performed in a solid state such as coffee grounds. Although not limited, acrylamide may be reduced by adding cysteines and arginines to coffee grounds or adding cysteines and lysines to coffee grounds and then leaving them in a thermostat. Is possible. The heating temperature in this case is not limited as long as the effect of reducing acrylamide is achieved, but it can be performed, for example, at 60 ° C to 150 ° C, preferably 70 ° C to 140 ° C, more preferably 80 ° C to 130 ° C. .

  In the present invention, the processed coffee product after the heat treatment contains cysteines and arginines or lysines within a range that is not harmful to the human body, so it should be used as it is as a safe coffee beverage with reduced acrylamide. Is possible. Moreover, it is also possible to process into a foodstuff by drying the coffee processed product after heat processing.

  When the processed coffee product according to the present invention is used as a beverage, it can be provided as, for example, a soft drink, a milk beverage, a nutritional drink, a carbonated beverage, an alcoholic beverage, or the like.

  When the processed coffee product according to the present invention is used as a beverage, various additives can be contained as necessary. Examples of additives include dairy ingredients, sweeteners, fragrances, bitterness inhibitors, antioxidants, inorganic acids, inorganic salts, inorganic acid salts, organic acids, organic acid salts, pigments, emulsifiers, preservatives, and stabilizers. , Acidulants, seasonings, vitamins, amino acids, pH adjusters and the like.

  When the processed coffee product according to the present invention is used as a food product, for example, it can be provided as a confectionery such as a cookie, candy or gum, bread, cereal or the like.

  When provided as a coffee beverage or food, it can be a food or drink for specific health use, a food or drink for nutritional supplements such as a supplement, or a functional food or drink.

  Next, the present invention will be specifically described with reference to production examples and test examples, but the present invention is not limited to the following production examples and test examples.

(Analysis of acrylamide residual rate using gas chromatograph mass spectrometry (GC-MS))
The acrylamide content in the canned coffee sample after the heat treatment was measured by the following method using GC-MS.

In this method, acrylamide (AA) was brominated, dissolved in ethyl acetate, concentrated, and then detected by GC-MS. As an internal standard ^substance, 13 _{C 3} - Using acrylamide.

Reagents Reagents used for GC-MS are as follows. As acrylamide, special grade acrylamide-HG (manufactured by Wako Pure Chemical Industries, Ltd.) was used. ^{As 13} C ₃ -acrylamide (internal standard), a 1000 mg / L ¹³ C ₃ -acrylamide / methanol solution (manufactured by Wako Pure Chemical Industries, Ltd.) was used. For the potassium bromide, hydrogen bromide, and 0.05 M bromine solutions, special grade reagents manufactured by Wako Pure Chemical Industries, Ltd. were used. For methanol, hexane, ethyl acetate, and acetone, special grade reagents manufactured by Nacalai Tesque were used.

Extraction Procedure A sample solution was prepared by adding 100 g of each sample or control coffee solution described below and 5 μL of 100 ppm acrylamide internal standard solution to a 100 mL beaker. The sample which passed this through C18 column was collect | recovered. Further, this passing solution was applied to an activated carbon column, and the acrylamide fraction adsorbed on the column was eluted and recovered with acetone. Acetone, which is the solvent of the recovered liquid, was removed using an evaporator, and the solvent was exchanged with 1 mL of water. Next, this solution was applied to a Strata-X-C column, and acrylamide in the sample solution was extracted. The bromination reaction of acrylamide was carried out for 1 hour using a mixed solution of potassium bromide, hydrogen bromide and bromine solution. A 1M aqueous sodium thiosulfate solution was added dropwise until the yellow color disappeared, the excess Br ₂ was decomposed, and the bromination reaction was stopped. Next, this aqueous solution was mixed with hexane, shaken and centrifuged as appropriate, and the hexane layer was discarded. Ethyl acetate was added to the remaining aqueous layer, shaken and mixed, and centrifuged appropriately, and the ethyl acetate layer was collected in a Spitz tube. A Spitz tube was placed on the heat block and concentrated without being dried by nitrogen purge. A purified product of acrylamide was obtained.

GC-MS conditions A gas chromatograph mass spectrometer (GC-MS) was performed under the following conditions.
GCMS QP2010 (manufactured by Shimadzu Corporation)
Capillary column ZB-1 (Phenomenex)
Length 30m, inner diameter 0.32mm, film thickness 1μm
Carrier gas Helium inlet temperature 270 ° C
Injection method Splitless oven temperature rise ZB-1: 70 ° C., 1 minute → 12 ° C./minute→120° C. → 5 ° C./minute→160° C. → 20 ° C./minute→300° C., 5 minute ionization method EI (70 eV)
Ion source temperature 230 ° C
Interface temperature 270 ° C

Analysis Method A calibration curve composed of the peak area ratio of the standard solution and the internal standard solution was prepared with respect to the concentration of the standard solution, and the acrylamide concentration (ng / g) in the sample was determined.
Standard: m / z 150, 106
Internal standard: m / z 155, 110

The residual ratio of acrylamide was calculated based on the following formula.
Acrylamide residual ratio (%) = (acrylamide content of each sample / control acrylamide content) × 100

[Test Example 1]
190 g of commercially available can coffee (coffee solid content: 2.7 g) was transferred to a container, 100 mg of cysteine and 200 mg of arginine were added and dissolved by stirring, and then the container was wound with a lid. Next, this can coffee sample was heat-treated at 121 ° C. for 6 minutes with a retort sterilizer.

  Separately, 190 g of commercial canned coffee (coffee solid content: 2.7 g) was transferred to a container, 100 mg of cysteine and 50 mg of lysine (manufactured by Nacalai Tesque) or 100 mg were added and dissolved by stirring, and the container was then wrapped with a lid. did. Next, this can coffee sample was subjected to heat treatment at 121 ° C. for 6 minutes in a retort sterilizer set to hold conditions.

  In addition, the same operation was performed about the various amino acids described in FIG. 1, and each can coffee sample was prepared.

  What was heat-processed by the same operation without adding any substance to a commercial can coffee was prepared as a comparative sample.

  A commercially available can coffee with no added substance and no heat treatment was used as a control (initial).

The acrylamide content of each sample was measured according to the above GC-MS analysis method, and the acrylamide residual rate was calculated based on the following formula.
Acrylamide residual ratio (%) = (acrylamide content of each sample / control acrylamide content) × 100

  These acrylamide residual ratios are shown in FIG. When 100 mg of cysteine was added to canned coffee alone, the residual rate of acrylamide was about 38%, but when 100 mg of cysteine and 200 mg of arginine were used in combination, the residual rate of acrylamide was about 4%, about 96%. Acrylamide reduction effect was observed. When cysteine 100 mg and arginine 200 mg were used in combination, the remaining amount of acrylamide was 0.2 ppb, which was lower than the guideline level (0.5 ppb) for acrylamide in drinking water set by the World Health Organization (WHO). .

  When cysteine 100 mg and lysine 100 mg were used in combination, an acrylamide residual ratio of about 7% was obtained, and an acrylamide reduction effect of about 93% was observed.

  Arginine alone or lysine alone hardly gave an acrylamide reduction effect, but when used in combination with cysteine, a synergistic acrylamide reduction effect was observed.

  In the Maillard reaction for producing acrylamide, asparagine and glucose react with each other, the presence of other free amino acids and the like is expected to inhibit the Maillard reaction and reduce the amount of acrylamide produced. However, in order to reduce the acrylamide already formed in the coffee, it is not possible to obtain a sufficient effect simply by the presence of a free amino acid or the like, and it is necessary to add a specific amino acid in combination and heat treatment. Indicated. Even when cysteine alone is added to canned coffee, a certain acrylamide reduction effect is observed, but cysteine is highly reactive and forms sulfur compounds by combining with various substances. Sulfur compounds have a unique sulfur odor such as potato odor, which adversely affects the flavor of coffee. By suppressing the addition amount of cysteine and adding a specific amino acid in combination, a processed coffee product that can obtain a high acrylamide reduction effect and does not impair the flavor of coffee can be produced.

[Test Example 2]
190 g of commercial canned coffee was transferred to a container, 50 mg of cysteine and various substances were added and dissolved by stirring, and the container was then wrapped with a lid. Next, this can coffee sample was subjected to heat treatment at 121 ° C. for 6 minutes in a retort sterilizer set to hold conditions.

  A comparative sample was prepared by adding 50 mg of cysteine alone to 190 g of commercially available can coffee and heat-treating it in the same manner.

  A commercially available can coffee with no added substance and no heat treatment was used as a control (initial).

The acrylamide content of each sample was measured according to the above GC-MS analysis method, and the acrylamide residual rate was calculated based on the following formula.
Acrylamide residual ratio (%) = (acrylamide content of each sample / control acrylamide content) × 100

  These acrylamide residual ratios are shown in FIG. In the comparative sample in which cysteine was added alone to the canned coffee, the residual ratio of acrylamide was about 60%. When 50 mg of cysteine and 200 mg of arginine were added to canned coffee in combination, the residual ratio of acrylamide was about 20% (in FIG. 2, expressed as “+ Arg 200 mg”, the same applies to others). Further, when 50 mg of cysteine and 200 mg of lysine were combined and added to canned coffee, the residual ratio of acrylamide was about 20%. On the other hand, when cysteine and other substances were combined and added to canned coffee, the effect of reducing acrylamide was not observed, or the residual ratio of acrylamide increased.

[Test Example 3]
The pH of each coffee sample prepared in Test Example 2 was measured by the glass electrode method according to the following procedure. Each sample solution was placed in a water bath set to 20 ° C., and the temperature of each sample solution was set to 20 ° C. The pH of each sample solution was measured using a pH meter (LAQUA pH / Ion Meter F-73) manufactured by Horiba.

  As shown in Table 1, when cysteine and arginine or cysteine and lysine were added in combination, the pH in the coffee was higher than that of other samples, resulting in a low acrylamide residual rate.

Based on the results shown in Table 1, when the graph is plotted with the acrylamide residual rate (%) on the vertical axis and the pH on the horizontal axis, the pH and the acrylamide residual rate have a certain correlation as shown in FIG. Indicated.
[Test Example 4]
Sensory evaluation test 190 g of commercial can coffee (coffee solid content: 2.7 g) and 190 g of commercial can coffee (coffee solid content: 2.7 g) with 50 mg of cysteine added, 150 mg of cysteine added to ordinary coffee What added 50 mg of cysteine and 200 mg of arginine to normal coffee, and what added 50 mg of cysteine and 100 mg of lysine to normal coffee were heat-treated in a retort sterilizer at 121 ° C. for 6 minutes. The sensory test of each sample was carried out with 5 expert panelists using normal coffee as a control. As is clear from FIG. 4, all samples having cysteine alone had an unpleasant odor such as potato odor due to the sulfur compound, which had an unfavorable influence on the flavor of coffee. However, the addition of cysteine and arginine, and the addition of cysteine and lysine improve the bitter taste of coffee, thereby reducing the unfavorable flavor of cysteine and being effective in improving flavor. It has been shown.

Claims (7)

  A method for producing a processed coffee product with reduced acrylamide in coffee, comprising a step of heat-treating coffee to which cysteines and arginines are added.   The manufacturing method of Claim 1 whose addition amount of the said cysteine is 0.04 weight%-50 weight% on the basis of the total solid content of coffee.   The manufacturing method of Claim 1 or 2 whose addition amount of the said arginines is 0.04 weight%-50 weight% on the basis of the total solid content of coffee.   The manufacturing method of any one of Claims 1-3 whose pH of the coffee in the said heat processing is 3.0-11.0.   A method for reducing acrylamide in coffee, comprising a step of heat-treating coffee to which cysteines and arginines are added.   A processed coffee product with reduced acrylamide, produced by heat-treating coffee to which cysteines and arginines are added.   A method for producing a processed coffee product with reduced acrylamide in coffee, comprising a step of heat-treating coffee to which cysteines and lysines have been added.

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