JP2015149950A - Method for manufacturing coffee extract and condensed coffee extract - Google Patents

Method for manufacturing coffee extract and condensed coffee extract Download PDF

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JP2015149950A
JP2015149950A JP2014027723A JP2014027723A JP2015149950A JP 2015149950 A JP2015149950 A JP 2015149950A JP 2014027723 A JP2014027723 A JP 2014027723A JP 2014027723 A JP2014027723 A JP 2014027723A JP 2015149950 A JP2015149950 A JP 2015149950A
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coffee
extract
extraction
temperature
coffee extract
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JP6146915B2 (en
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禎之 三角
Sadayuki Misumi
禎之 三角
貴生 矢那瀬
Takao Yanase
貴生 矢那瀬
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長谷川香料株式会社
T Hasegawa Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a coffee extract having a mellow flavor and taste of roasted coffee beans and a condensed coffee extract as the condensed product thereof; namely a unique method for manufacturing a coffee extract having a mellow coffee aroma characteristic to freshly-ground roasted coffee beans, which can be added to a processed coffee product so as to impart a flavor and taste equivalent to that of a freshly-ground and freshly-brewed coffee; and a method for condensing the coffee extract.SOLUTION: A coffee extract can be obtained through the following manufacturing steps: (1) performing a low-temperature extraction of roasted coffee beans in the temperature range of 0 to 30°C for obtaining a low-temperature extract; (2) performing steam distillation extraction of the extraction residue in the step (1) for obtaining a steam distillation extract; and (3) mixing the low-temperature extract and the steam distillation extract obtained in the steps (1) to (2) for obtaining a coffee extract.

Description

  The present invention relates to a coffee extract having a freshly abundant aroma and taste of roasted coffee beans and a method for producing a concentrated coffee extract that is a concentrate thereof.

  Coffee is the most popular taste drink loved all over the world. In Japan, coffee roasted coffee beans, high quality roasted coffee beans are used in stores such as coffee shops, cafes, coffee shops, etc. The service of providing coffee is spreading and has penetrated the Japanese lifestyle.

  In coffee shops and some cafes, carefully selected high-quality roasted coffee beans are crushed, freshly ground beans are extracted with drip, and served as freshly-dried drip coffee. Drinking coffee with the rich aroma and taste of roasted coffee beans by tasting freshly brewed and brewed coffee on the spot is the best way to enjoy delicious coffee.

  On the other hand, in order to meet the demands of consumers who want to enjoy coffee easily outside the store, coffee beverages in containers such as canned coffee, chilled-type coffee beverages, etc., which have developed uniquely in Japan, are widely used. Although processed coffee products such as instant coffee are on sale, the aroma and taste are not as far as they can be tasted in stores.

  The reason is that many of the complex aroma components, which are the main body of the scent produced in roasted coffee beans, are highly volatile sulfur compounds, nitrogen compounds, aldehydes, etc. This is because it is easy to change (Non-Patent Documents 1 and 2), and the loss, change, and deterioration of the fragrance progress rapidly from moment to moment immediately after the grinding. In addition, when the hot water is poured and extracted, the loss of the fragrance and the change / degradation proceed. Therefore, even if you provide delicious, freshly brewed coffee, if you leave it for 5 to 30 minutes, its aroma and taste will be lost rapidly, and you will no longer have the best taste right after preparation. In fact, it is not possible to taste it, and it is far from the case when it is tasted at home or at work where you take out coffee and when you taste it at a store.

  In view of this, various ideas have been proposed for maintaining as much as possible the scent and taste immediately after brewing of these processed coffee products, which are lost during production or distribution.

  For example, high-quality coffee powder that has been purged with inert gas is extracted with deoxygenated hot water, hot water or steam at about 70 to 130 ° C., and the resulting coffee is processed in an inert gas atmosphere until sealed in a container. A method for producing coffee (Patent Document 1), extracting a favorite beverage material with hot water at 50 to 100 ° C. to recover the extract, steam-distilling the extraction residue to recover a distillate, and the extract and distillate (1) A step of immersing or wetting roasted and ground coffee beans in hot water at 5 to 100 ° C., (2) A coffee bean of step (1) A step of recovering the distillate by steam extraction, (3) a step of extracting the distillate residue of step (2) with warm water and recovering the extract, (4) a distillate of step (2), and a step (3) the step of mixing with the extract, -Extract manufacturing method (Patent Documents 3 and 4), after replacing the atmosphere in the extraction kettle with nitrogen and / or carbon dioxide, extract the favorite beverage ingredients with hot water, collect the extract, and further extract the extraction residue with steam Then, the distillate is recovered, and the extract for liquor is mixed with the extract and distillate (Patent Document 5), and the aromatic extract is recovered from the roasted coffee beans or coffee slurry by the steam distillation method. After that, the extraction residue is subjected to an enzyme treatment that is a combination of galactomannan degrading enzyme and glucoamylase to obtain an enzyme-treated extract, and a method for producing a coffee extract in which an aroma extract and an enzyme-treated extract are mixed, etc. There are proposals (Patent Documents 6 and 7).

  However, in these proposals, a distillate containing an aroma is obtained by steam distillation extraction, and the residue is extracted with hot water or hot water at 30 to 100 ° C. and mixed to produce a coffee extract, or further inert. It is a proposal to suppress gas deterioration by changing the gas, and it is possible to suppress the deterioration of fragrance and taste to some extent, and it is possible to get close to the fragrance and taste immediately after brewing, but it is obtained by using these methods The coffee extract is far from freshly ground and freshly brewed coffee that can be tasted at coffee shops and cafes, and further improvements have been demanded.

Japanese Patent No. 2747867 Japanese Patent No. 2813178 Japanese Patent No. 3841308 Japanese Patent No. 3851337 Japanese Patent No. 3880217 Japanese Patent No. 4996145 JP 2010-13510 A

Perfume Science, Hasegawa Perfume Co., Ltd., Kodansha, p. 73-77 Encyclopedia of latest fragrances, Shinichi Arai, Akio Kobayashi, Izumi Yajima, Michiaki Kawasaki, Asakura Shoten, p368-373

  It has the characteristics of freshly ground coffee aroma immediately after pulverizing roasted coffee beans, and by adding it to processed coffee products, enjoy the aroma and taste equivalent to freshly ground coffee The present invention provides a method for producing a unique coffee extract that can be used and a method for concentrating the same.

  The inventors have considered when it is time for a general consumer to experience a coffee scent as attractive at a coffee shop or café. As a result, general consumers feel the most attractive scent of coffee other than tasting the coffee that is actually provided. It turned out that it was when I smelled coffee aroma. In addition, it was found that the coffee provided there was obtained a high satisfaction of drip coffee by tasting it in an atmosphere containing the aroma generated from such pulverization to drip.

  However, in reality, many of these freshly ground coffee aromas are lost or changed in the air, and it has been found that the extracted coffee does not fully utilize the aromas. Therefore, the disadvantages of the prior art were studied for the purpose of developing a method for preparing a coffee extract that retains the characteristics of the freshly abundant coffee aroma.

  As a result, in order to efficiently recover aroma components and extract soluble solids in the prior art, first, steam distillation extraction is performed, followed by hot water extraction, and the two extracts are mixed. Alternatively, after extraction with hot water of 30 to 100 ° C., preferably 60 to 90 ° C., steam distillation extraction is performed, and a method of obtaining a coffee extract by mixing two extracts is used for aroma and solid content. The recovery efficiency was said to be good. However, in this method, unstable important aromatic components having a low boiling point are exposed to water vapor and change at high temperature, or the extract obtained by hot water extraction and the extract obtained with water vapor are also heated or heated. It was found that the history changed or lost unstable aromatic components with a low boiling point, resulting in the loss of the coffee aroma of freshly roasted coffee beans.

  Therefore, although the extraction efficiency of soluble solids is inferior, the boiling point which is a ground coffee aroma by performing low-temperature extraction in a temperature range of 0 to 30 ° C., which has never been practically attempted before steam distillation extraction. Low-temperature, unstable and important aromatic components and taste components as a low-temperature extract, and then steam-distilled to obtain a steam-distilled extract containing a stable aromatic component with a high boiling point. And the steam-distilled extract were mixed, and it was found that a very good coffee extract retaining a fresh coffee aroma of freshly roasted coffee beans was obtained.

  Furthermore, it discovered that soluble solid content could be efficiently collect | recovered by mixing the extraction residue after the said steam distillation extraction with hot water, and mixing the obtained hot water extract with the said coffee extract.

  Further, the present inventors have found that the obtained coffee extract can be stored stably by refrigeration or frozen storage at a temperature of 5 ° C. or lower, thereby completing the present invention.

Thus, the present invention provides the following.
[1] A method for producing a coffee extract, which is produced by the following steps.
(1) A step of low-temperature extraction of roasted coffee beans in a temperature range of 0 to 30 ° C. to obtain a low-temperature extract,
(2) A step of subjecting the extraction residue of (1) to steam distillation extraction to obtain a steam distillation extract,
(3) A step of mixing the low-temperature extract obtained in the steps (1) to (2) and the steam-distilled extract to obtain a coffee extract.
[2] A method for producing a coffee extract obtained by further mixing a hot water extract obtained by subjecting the extraction residue of the steam distillation extraction according to [1] to hot water extraction with the coffee extract of [1].
[3] A method for producing a concentrated coffee extract obtained by concentrating the coffee extract obtained in [1] or [2] with a reverse osmosis membrane.
[4] A method for stably storing a coffee extract or a concentrated coffee extract, wherein the coffee extract obtained in [1] to [3] is refrigerated or frozen at a temperature of 5 ° C. or lower.

  By adding the coffee extract or concentrated coffee extract of the present invention to a coffee beverage or a food having a coffee flavor, a rich coffee aroma of roasted coffee beans that has been lost during production or distribution is given, or It is possible to provide enhanced food and drink.

  It is also stable against retort sterilization and can impart a very good coffee flavor to a wide range of products including containerized coffee beverages.

  The coffee beans used for the roasted coffee beans used in the present invention are not particularly limited, and may be any of Arabica, Riberica, Robusta, etc., and any of Brazil, Colombia, Indonesia, etc. Producing coffee beans can also be used. In addition, as the green coffee beans, one type of green beans may be used alone, or two or more types of green beans blended may be used. A raw material obtained by roasting these green beans with a coffee roaster or the like can be used as a raw material, but is not limited thereto.

  Next, coffee roasting can be performed by a conventional method using a coffee roaster or the like. 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 the coffee beans may be in any range as long as it is roasted for normal drinking. For example, roasting is performed so that the L value is 14.5 to 30. The L value is an index representing the degree of roasted 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. As the roasting degree of the coffee beans used in the present invention, those having a range of about 14.5 to 30, preferably about 16 to 20 can be used. When the L value is less than 14.5, the roasted beans are too scorched and impair the drip coffee, and when the L value exceeds 30, the roasted coffee beans are crushed and the roasted feeling is weakened. Therefore, it is not preferable. Coffee extracts obtained using roasted beans having an L value within this range have different aroma characteristics, but any of them can impart a freshly scented coffee scent to a processed coffee product. However, it is desirable to use roasted beans having an L value of about 18 in order to obtain the best freshly scented coffee extract that has the gorgeousness when roasted beans are ground and the sweet roasted feeling.

  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.

  Further, the time from roasting to extraction can be about immediately after roasting to about 30 hours, preferably about just after roasting to about 24 hours. The shorter the time from roasting to extraction, the better. When it exceeds 30 hours, the rich coffee aroma of freshly roasted coffee beans decreases, which is not preferable.

  Next, the water used in the step (1) of the present invention is preferably water having a temperature in the range of 0 to 30 ° C, preferably in the range of 10 to 25 ° C. When the temperature exceeds 30 ° C., the flavor and taste are deteriorated, which is not preferable. The mixing ratio of roasted and ground coffee beans and water is not particularly limited, and is a mixing ratio of 1: 1 to 1:50, preferably 1: 3 to 1:10, more preferably 1: 3 to 1: 6. Extract. In addition, the pH at the time of water extraction does not need to be adjusted in particular, but the generation of insoluble matter can be suppressed by setting the water extract to a pH within the range of about pH 4.5 to pH 6.0 as necessary. . The water used for extraction may contain sodium ascorbate, water-soluble antioxidants, salts, and the like. Next, although it is extraction time, although it does not specifically limit, within the range of 5-300 minutes, Preferably 30-150 minutes can be employ | adopted, but extraction is carried out when the low boiling point fragrance and taste are almost extracted. It is desirable to finish and extract as short as possible. The coffee extraction device may be a batch continuous extraction device, a drip-type extraction device, a multi-function device with a stirrer, or other extraction devices, but is not limited thereto.

  In the present invention, after low temperature extraction, a water-insoluble component is removed by centrifuging, filtration, etc. and clarified to obtain a low temperature extract. As the centrifugation, for example, solid-liquid separation can be performed by a continuous centrifuge. Moreover, as filtration, it can filter by adding filter aids, such as diatomaceous earth and a cellulose powder, for example. The resulting low temperature extract is stored at a temperature in the range of 0-30 ° C. until mixed with the steam distilled extract.

  Next, as the steam distillation extraction in the step (2) of the present invention, the extraction residue after low-temperature extraction is used as it is or mixed with water to form a slurry, and this is a method for recovering and extracting aroma by gas-liquid countercurrent contact extraction, Alternatively, it is possible to employ a method in which water vapor is sent into a column containing the extraction residue after low-temperature extraction, the extraction residue is brought into contact with water vapor, and the water vapor after contact is condensed to recover and extract aroma. Is not to be done.

  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 extraction method using this apparatus will be described in detail. For a liquid or paste-like taste drink on the rotating cone of a gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined. An example is a method in which the raw material is caused to flow down from the upper part and the vapor is raised from the lower part to recover and extract the aroma components 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 the low-temperature extraction residue to water can be any ratio as long as it has fluidity when made into a slurry, but is roughly 5 times to 30 times the amount of water per 1 part by weight of the low-temperature extraction residue. The double 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 operating conditions of the gas-liquid countercurrent contact extraction device is shown below.

[Operation conditions of gas-liquid countercurrent contact extraction device]
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)
After the gas-liquid countercurrent contact extraction, hot water extraction can be performed on the steam distillation extraction residue that is in the form of a slurry. The solid content in the steam distillation extraction residue is removed by solid-liquid separation by a method known per se such as centrifugation, pressing, and filtration, and the obtained hot water extract may be mixed with the coffee extract. it can.

  Steam distillation extraction using a column, which is another steam distillation extraction, is an extraction method in which steam is passed through the raw material and the aromatic components distilled off accompanying the steam are condensed together with the steam. Any distillation means such as steam distillation extraction or reduced pressure steam distillation extraction can be employed. For example, by blowing steam from the bottom of a steam distillation kettle charged with the low temperature extraction residue of (1) and cooling the distillate with a cooler connected to the upper distillate side, the volatile aroma component as a condensate is obtained. The contained steam distillation extract 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, during steam distillation extraction, deterioration due to heating of aromatic components can be effectively prevented by steam distillation in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C. Therefore, it is preferable. Moreover, 10 to 400 weight% can be employ | adopted for the collection amount of a distillate on the basis of the weight of the used low temperature extraction residue.

  In the present invention, as the step (3), the steam distilled extract and the low temperature extract obtained as described above can be mixed and used as a coffee extract.

  Moreover, in this invention, hot water extraction can also be performed after the steam distillation extraction of a process (2). The extraction residue after the steam distillation extraction of (2), for example, 1 to 100 parts by weight of water per 1 part by weight of the extraction residue is added, and the temperature within the range of room temperature to about 100 ° C. under standing or stirring conditions, Preferably, a temperature range of 60 to 95 ° C. is adopted, extraction is performed for about 2 minutes to about 5 hours depending on the use temperature, and after cooling, solid-liquid separation is performed by a method known per se such as centrifugation, pressing, and filtration. By removing the insoluble matter, a hot water extract can be obtained. In addition, for example, the extraction residue after the steam distillation extraction of (2) is filled 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 supplied from the upper or lower portion of the column to a metering pump The hot water extract can also be obtained by rinsing and column extraction. Such column extraction can be performed by connecting a plurality of columns in series as desired.

  The hot water extract thus obtained can be mixed with the low temperature extract obtained in the above step (1) and the steam distilled extract obtained in the step (2) to obtain a new coffee extract. .

  Furthermore, the coffee extract of the present invention can be produced by concentrating the coffee extract by various methods. As the concentration method, for example, vacuum concentration, freeze concentration, reverse osmosis membrane concentration, or a synthetic adsorbent is used. Various methods such as concentration can be adopted, but a concentration method using a reverse osmosis membrane is suitable for maintaining the composition and balance of the rich aroma and taste of roasted coffee beans. Any commercially available reverse osmosis membrane may be used as the reverse osmosis membrane. Examples of the membrane material include cellulose acetate, aromatic polyamide, polyvinyl alcohol, and polysulfone. % Of the reverse osmosis membrane may be mentioned, but is not limited thereto. As a commercially available reverse osmosis membrane, for example, a reverse osmosis membrane ROMEMBRA (registered trademark) manufactured by Toray Industries, Inc., a reverse osmosis membrane manufactured by Nitto Denko Corporation (CPA-2, CPA-3, ESPA-1, ESPA-4, SWC-5 (registered) (Trademark), LIC3-LD), reverse osmosis membrane ORFINE (registered trademark) series manufactured by Organo Corporation, and the like.

  As a temperature range in the concentration using a reverse osmosis membrane, concentration such as aroma and taste is extremely effectively suppressed by concentration at a temperature range of 0 to 50 ° C., preferably 10 to 30 ° C. be able to. Next, although it is pH, it adjusts pH of coffee extract within the range of pH4.5-pH6.0, preferably within the range of pH4.5-pH5.5, and concentration is carried out, thereby producing precipitates. Suppressing and reducing loss of flavor and taste. Further, the degree of concentration is not particularly limited, but the Bx of the concentrated coffee extract can be in the range of about 10 ° to 25 °.

  As another concentration method, for example, a resin adsorption method in which a steam distillation extract is adsorbed on a synthetic adsorbent and then desorbed with ethanol or the like can be employed. 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.

  In addition, the coffee extract and concentrated coffee extract of the present invention may be added and mixed with a pH adjuster such as sodium bicarbonate, an antioxidant such as sodium ascorbate, a fragrance, other food materials, and food additives as desired. Also good.

  Although it is a preservation | save method of the coffee extract or concentrated coffee extract of this invention, the storage in 5 degrees C or less refrigeration or freezing conditions is desirable. The lower the temperature, the less likely the quality will decrease, but the extremely low temperature is disadvantageous from the viewpoint of cost and equipment. Therefore, practically, a temperature range of about −30 to −15 ° C. is preferable. Further, when the temperature exceeds 5 ° C., the fragrance and flavor deteriorate rapidly with time, and the good flavor of roasted beans is impaired.

  The coffee extract and concentrated coffee extract of the present invention are stable against retort sterilization, and maintain a balance between the aroma and taste of freshly roasted coffee beans. Therefore, of course, it can be used for coffee drinks and milk drinks with coffee, but it can be used for foods and drinks with all coffee flavors such as coffee jelly, coffee cookies, coffee chocolate, coffee pudding, coffee bavaria, and coffee cake. It is possible to give various products the rich aroma and taste of freshly roasted coffee beans that could not be obtained with conventional coffee extracts. In particular, when added to coffee beverages such as canned coffee and dairy beverages with coffee, it is as easy and inexpensive as any time and anywhere that consumers can enjoy freshly ground coffee. It becomes possible to enjoy.

  EXAMPLES Next, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited only to these Examples.

Example 1
32 kg of roasted beans of Guatemala SHB (L value 18, 24 hours elapsed) were pulverized to a particle size of 1 mm with a coffee mill and packed into a 120 L stainless steel column. Extraction was performed by feeding water at 25 ° C. from the top of the column, filling the column with water, and performing extraction for 120 minutes, feeding 192 kg of water as a whole. The obtained low temperature extract was immediately cooled to 20 ° C. or less by plate cooling to obtain 151.7 kg of a low temperature extract (B × 3.85 °, pH 5.52). Centrifugation was performed with a sharpless centrifuge to obtain 140.8 kg of a clear low-temperature extract (Reference product 1, Bx3.94 °, pH 5.5).

  Next, after the inside of the column where the above extraction has been performed is replaced with nitrogen gas, steam is sent from the lower part of the column, steam-distilled and extracted, and steam with fragrance blown from the upper part of the column is condensed in a cooling tube, and steam-distilled and extracted A liquid 64.0 kg (pH 4.23) was obtained (distillation time 2 hours). The steam-distilled extract was adjusted to pH 5.0 by adding 97.57 g of sodium bicarbonate (reference product 2, pH 5.0).

  140.8 kg of the obtained low-temperature extract and 64.0 kg of the steam-distilled extract were mixed to obtain 204.8 kg of coffee extract (Invention 1, Bx 2.76 °, pH 5.3).

Example 2
Except that the temperature of the water fed from the top of the column in Example 1 is 18 ° C., extraction and centrifugation are carried out in the same manner as in Example 1 to obtain 138.7 kg of a clear low-temperature extract (reference product 3, Bx3.40). °, pH 5.5). Further, after the inside of the column after replacement was replaced with nitrogen gas, steam was fed in and steam-distilled and extracted, and the pH was adjusted to 5.0 to obtain 64.0 kg of steam-distilled extract (reference product 4, pH 5.0).

  Furthermore, 138.7 kg of the obtained low temperature extract and 64.0 kg of the steam distillation extract were mixed to obtain 202.7 kg of a low temperature extract coffee extract (Invention 2, Bx 2.37 °, pH 5.3).

Example 3
Except that the temperature of the water fed from the top of the column in Example 1 is 10 ° C., a clear low-temperature extract 132.1 kg (reference product 5, Bx3.01) is obtained by performing extraction and centrifugation in the same manner as in Example 1. °, pH 5.6). In addition, after the column was replaced with nitrogen gas, steam was fed, steam distilled and extracted, and the pH was adjusted to 5.0 to obtain 64.0 kg of steam distilled extract (reference product 6, pH 5.0).

  Further, 132.1 kg of the obtained low-temperature extract and 64.0 kg of the steam-distilled extract were mixed to obtain 196.1 kg of low-temperature extract coffee extract (Invention 3, Bx2.19 °, pH 5.3).

Comparative Example 1
Except that the temperature of the water fed from the upper part of the column in Example 1 was 40 ° C., 156.8 kg of a clear high-temperature extract was obtained by performing extraction and centrifugation in the same manner as in Example 1 (reference product 7, Bx 4.10). °, pH 5.1). In addition, after the column was replaced with nitrogen gas, steam was fed, steam distilled and extracted, and the pH was adjusted to 5.0 to obtain 64.0 kg of steam distilled extract (reference product 8).

  Furthermore, 156.8 kg of the obtained high temperature extract and 64.0 kg of the steam distilled extract were mixed to obtain 220.8 kg of a coffee extract (Comparative product 1, Bx 2.96 °, pH 5.0).

Comparative Example 2
Except that the temperature of water fed from the upper part of the column in Example 1 was 70 ° C., extraction and centrifugation were carried out in the same manner as in Example 1 to obtain 161.5 kg of a clear hot water extract (reference product 9, Bx4. 36 °, pH 5.1, solid content 22.0%). In addition, after replacing the column with nitrogen gas after the extraction, water vapor was fed and steam distilled and extracted, and the pH was adjusted to 5.0 to obtain 64.0 kg of steam distilled extract (reference product 10, pH 5.0).

  Further, 161.5 kg of the obtained hot water extract and 64.0 kg of steam distilled extract were mixed to obtain 225.5 kg of coffee extract (Comparative product 2, Bx 3.18 °, pH 5.0).

Comparative Example 3
Except that the temperature of the water fed from the upper part of the column in Example 1 is 90 ° C., a clear hot water extract 163.8 kg (reference product 11, Bx5. 11 °, pH 5.1, solid content 26.2%). Further, after replacing the column with nitrogen gas after the extraction, steam was fed in and steam-distilled and extracted, and the pH was adjusted to 5.0 to obtain 64.0 kg of steam-distilled extract (reference product 12, pH 5.0).

  Further, 163.8 kg of the obtained hot water extract and 64.0 kg of steam distilled extract were mixed to obtain 227.8 kg of coffee extract (Comparative product 3, Bx3.75 °, pH 5.0).

Comparative Example 4
As in Example 1, 32 kg of roasted beans of Guatemala SHB pulverized to a particle size of 1 mm with a coffee mill was packed into a 120 L stainless steel column. After the column is sealed and the inside of the column is replaced with nitrogen gas, water vapor mixed with nitrogen gas (flow rate 12.5 L / min) is sent from the lower part of the column, steam-distilled and extracted, and steam with fragrance blown out from the upper part of the column Was condensed in a condenser tube to obtain 64.0 kg of steam distilled extract (pH 3.06). The steam-distilled extract was adjusted to pH 5.0 by adding 38.4 g of sodium bicarbonate (reference product 13, pH 5.0).

  Next, 90 ° C. hot water was fed from the top of the column to fill the column, and 64 kg of 90 ° C. hot water as a whole was fed for 120 minutes for extraction. The obtained hot water extract was immediately cooled to 20 ° C. or less by plate cooling to obtain 55.0 kg of hot water extract (Bx 7.70 °, pH 5.02, solid content 13.2%). Centrifugation was performed with a sharpless centrifuge to obtain 55.0 kg of a clear hot water extract (reference product 14, Bx 7.62 °, pH 5.10, solid content 12.0%).

  64.0 kg of the obtained steam distilled extract and 55.0 kg of hot water extract were mixed to obtain 119.0 kg of coffee extract (Comparative product 4, Bx 3.63 °, pH 5.0).

[sensory evaluation]
A coffee extract-added sugar-free black coffee for sensory evaluation was prepared according to the formulation shown in Table 1. Specifically, first, using Karita paper drip, hot water at 95 ° C. was poured into 4.5 kg of roasted beans to obtain 36 kg of extract (8 times the amount of roasted beans). To this, 2.2 kg of the coffee extracts of the inventive products 1 to 3 and the comparative products 1 to 4 were added, respectively, and 60 g of sodium bicarbonate was further added to adjust the pH to 6.6, and the total amount was 100 liters. In addition, 2.2 kg of water was used instead of 2.2 kg of coffee extract to prepare sugar-free black coffee with no coffee extract (additive-free product).

  The prepared sugar extract-free black coffee and coffee extract-free sugar-free black coffee prepared in this way were filled into steel cans in 190 g portions, wound, and sterilized at 120 ° C. for 20 minutes with a retort sterilizer, and immediately 20 It was cooled to 0 ° C. (pH 5.0).

  Sensory evaluation was performed by five panelists who were well trained in the preparations that were sterilized by retort. The results are shown in Table 2.

As shown in Table 2, the inventive products 1 to 3 all have a freshly scented fragrance such as the gorgeousness of roasted coffee beans and a sweet roasted feeling. It was such a very satisfying coffee. On the other hand, all of the comparative products 1 to 4 were evaluated as coffee with a low level of satisfaction, although the scent of freshly-dried drip coffee was moderate, but there was no rich aroma of roasted beans.

Example 4
Take 102.4 kg of the half of 204.8 kg (Bx 2.70 °) of the coffee extract obtained in Example 1 and use a reverse osmosis membrane lombra (TORAY 4, registered trademark, manufactured by Toray Industries, Inc.), operating pressure 4 MPa, temperature 25 RO membrane concentration (treatment time: 7 hours) at ℃, Bx20 °, sterilized at 90 ℃, cooled to below 20 ℃, filtered 200mesh Saran, 13.8kg of concentrated coffee extract was obtained (Invention 4: Bx20.0 °, pH 5.30).

Example 5
A half amount of 101.3 kg of the coffee extract 202.7 kg (Bx2.65) obtained in Example 2 was taken, and 13.4 kg of concentrated coffee extract was obtained by the same operation as in Example 4 (Invention product 5: Bx20. 0 °, pH 5.30).

Example 6
Half of the coffee extract 196.1 kg (Bx2.19 °) obtained in Example 3 was 98.1 kg, and the same operation as in Example 4 was performed to obtain 10.7 kg of concentrated coffee extract (Invention product 6: Bx20). 0.0 °, pH 5.30).

[sensory evaluation]
A coffee extract-added sugar-free black coffee for sensory evaluation was prepared according to the formulation shown in Table 3. Specifically, first, using a calita paper drip, hot water at 95 ° C. was poured into 4.5 kg of roasted beans and extracted until the extract became 36 kg, which is 8 times the amount of roasted beans. To this, 300 g of each of the concentrated coffee extracts of Inventions 4 to 6 was added, and further 60 g of sodium bicarbonate was added to adjust the pH to 6.6, and the total amount was 100 liters. In addition, 300 g of water was used instead of 300 g of the concentrated coffee extract to prepare a concentrated coffee extract-free sugar-free black coffee (additive-free product).

  The prepared sugar extract added sugar-free black coffee and coffee extract-added sugar-free black coffee were filled into steel cans 190g at a time, tightened, and immediately sterilized at 120 ° C for 20 minutes with a retort sterilizer. It was cooled to 20 ° C. (pH 5.0).

  After the retort-sterilized preparation was stored at 5 ° C. for 1 week, sensory evaluation was performed by five well-trained panelists. The results are shown in Table 4.

As shown in Table 4, the sugar-free black coffee to which the concentrated coffee extracts of Inventions 4 to 6 are added is almost the same as the case of adding the coffee extract before the concentration, and the freshly ground roasted coffee beans are rich. It had a fragrance and was a very satisfying coffee such as freshly ground and freshly brewed coffee. That is, there was almost no change in aroma before and after the reverse osmosis membrane concentration, and it was confirmed that the rich aroma of roasted coffee beans was kept very well after the concentration.

[Preservation test]
The concentrated coffee extract of Invention Product 4 was subjected to a storage test at -80, -20, 5, 15, and 25 ° C for 1 week to 6 months. The results are shown in Table 5.

As shown in the results of Table 5, in the case of storage at −80 ° C. and −20 ° C., there was no change in aroma and flavor until 6 months, which was good. In addition, storage at 5 ° C. was within the range of no problem in quality although there was a slight change in aroma after 2 weeks.

  On the other hand, at 15 ° C. and 25 ° C., there was a considerable change in storage for 1 to 2 weeks, and it was confirmed that it could not withstand storage for more than 1 month.

Example 7
96 kg of hot water at 90 ° C. was fed from the top of the column subjected to steam distillation extraction in Example 1, and extraction was performed for 90 minutes. The obtained hot water extract was immediately cooled to 20 ° C. or less by plate cooling to obtain 105.5 kg of hot water extract (B × 3.85 °, pH 5.52). The obtained hot water extract was centrifuged with a sharpless centrifuge to obtain 101.2 kg of a clear hot water extract (reference product 15, Bx 3.80 °, pH 5.1). This was concentrated under reduced pressure to obtain 19.2 kg of hot water extraction concentrate (reference product 8, Bx20 °).

  The 4.8 kg which is a ¼ amount thereof and 6.9 kg which is a half amount of the concentrated coffee extract obtained in Example 4 were mixed to obtain 11.7 kg of the concentrated coffee extract (Invention product 7, Bx20 °, pH 5). .1).

[sensory evaluation]
A sugar-free black coffee to which the mixed concentrated coffee extract was added was prepared by performing the same operation except that 300 g of the concentrated coffee extract was replaced with 400 g of the mixed concentrated coffee extract (Invention 7) in the formulation shown in Table 3. At the same time, according to the formulation of Table 3, a concentrated coffee extract-added sugar-free black coffee to which 300 g of the concentrated coffee extract of Invention product 4 was added was prepared. After the retort-sterilized preparation was stored at 5 ° C. for 1 week, sensory evaluation was performed by five well-trained panelists. The results are shown in Table 6.

As shown in Table 6, the unsweetened black coffee to which the mixed concentrated coffee extract of the invention product 7 is added is similar to the unsweetened black coffee to which the concentrated coffee extract of the invention product 4 is added. It was confirmed that the coffee was highly satisfying, such as freshly brewed roasted coffee beans and freshly brewed coffee with aroma and richness.

Claims (4)

  1. A method for producing a coffee extract, which is produced by the following steps.
    (1) A step of low-temperature extraction of roasted coffee beans in a temperature range of 0 to 30 ° C. to obtain a low-temperature extract,
    (2) A step of subjecting the extraction residue of (1) to steam distillation extraction to obtain a steam distillation extract,
    (3) A step of mixing the low-temperature extract obtained in the steps (1) to (2) and the steam-distilled extract to obtain a coffee extract.
  2.   A method for producing a coffee extract, comprising mixing a hot water extract obtained by further subjecting the extraction residue of the steam distillation extraction according to claim 1 to hot water extraction with the coffee extract of claim 1.
  3.   A method for producing a concentrated coffee extract, comprising concentrating the coffee extract obtained in claim 1 or 2 with a reverse osmosis membrane.
  4.   A method for stably storing a coffee extract or a concentrated coffee extract, wherein the coffee extract obtained by the method of claims 1 to 3 is refrigerated or frozen at a temperature of 5 ° C or lower.
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KR20180060810A (en) * 2016-11-29 2018-06-07 동서대학교산학협력단 Low temperature extraction method of coffee
WO2018110587A1 (en) * 2016-12-16 2018-06-21 長谷川香料株式会社 Coffee flavor improvement agent and method for producing same

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KR102066164B1 (en) * 2018-04-17 2020-03-02 매일유업 주식회사 Waterbrew coffee, method and apparatus for preparing the same

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JP2813178B1 (en) * 1998-03-23 1998-10-22 稲畑香料株式会社 Manufacturing method of extract for taste drink
JPH10313785A (en) * 1997-05-16 1998-12-02 U C C Ueshima C0Ffee Kk Production of coffee beverage
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US1123828A (en) * 1912-07-19 1915-01-05 Milton C Whitaker Coffee extract.
JPH10313785A (en) * 1997-05-16 1998-12-02 U C C Ueshima C0Ffee Kk Production of coffee beverage
JP2813178B1 (en) * 1998-03-23 1998-10-22 稲畑香料株式会社 Manufacturing method of extract for taste drink
JP2010013510A (en) * 2008-07-01 2010-01-21 T Hasegawa Co Ltd Method for concentrating aroma using reverse osmosis membrane

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Publication number Priority date Publication date Assignee Title
KR20180060810A (en) * 2016-11-29 2018-06-07 동서대학교산학협력단 Low temperature extraction method of coffee
KR101866092B1 (en) 2016-11-29 2018-06-08 동서대학교산학협력단 Low temperature extraction method of coffee
WO2018110587A1 (en) * 2016-12-16 2018-06-21 長谷川香料株式会社 Coffee flavor improvement agent and method for producing same

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