JP2015226472A - Method of producing roasted coffee bean - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a roasted coffee bean in which the amount of hydroxy hydroquinone is selectively reduced without reducing the amount of chlorogenic acid.SOLUTION: The present invention provides a method of producing a roasted coffee bean by adding, to a crushed roasted coffee bean of raw material, hydrogen peroxide aqueous solution of 5-95 mass% relative to the roasted coffee bean of raw material, and then holding it at 5-110°C.

Description

  The present invention relates to a method for producing roasted coffee beans.

  Coffee beverages contain chlorogenic acids such as chlorogenic acid, caffeic acid and ferulic acid, which are polyphenols, and chlorogenic acids are known to have excellent physiological activities such as blood pressure lowering action. However, it has been reported that when raw coffee beans are roasted, hydroxyhydroquinone is generated, and this hydroxyhydroquinone inhibits the physiological action of chlorogenic acids. Therefore, in order to fully express the physiological effects of chlorogenic acids, it is advantageous to use roasted coffee beans having a high content of chlorogenic acids and a low content of hydroxyhydroquinone. Therefore, as a method for producing roasted coffee beans with a reduced amount of hydroxyhydroquinone, for example, raw roasted coffee beans previously heated to 80 to 150 ° C. under atmospheric pressure are used under a vacuum condition of 6.7 kPa or less, 90 to A method of heat treatment at 150 ° C. has been proposed (Patent Document 1). In addition, a method has been proposed in which raw material roasted coffee beans are immersed in an aqueous solvent to extract hydroxyhydroquinone from the raw material roasted coffee beans (Patent Document 2).

  In addition, coffee beverages are widely favored as preference beverages, and roasted coffee beans useful as raw materials for coffee beverages with good flavor are required. For example, as a method of producing roasted coffee beans that can reduce the unpleasant aroma and flavor of low-grade beans, fresh coffee beans are roasted with hot air in a roasting machine, and compared to the raw bean weight before roasting at the end of roasting A method is proposed in which 20% by weight or more of cooling water is sprayed on the roasted beans, the temperature in the roasting machine is maintained, and the roasted beans are dried in the roasting machine until the water content of the roasted beans is 4% or less. (Patent Document 3). Further, in order to make coffee beans easy to extract more flavor components, there is a method for increasing the content of oligosaccharides contained in roasted coffee beans by contacting roasted coffee beans with saturated steam at high temperature and high pressure. Known (Patent Document 4). Furthermore, in order to obtain a coffee beverage containing beans with a good storage stability inherent to coffee, unheated roasted coffee beans filled in a container are treated with hot water and / or steamed at 70 to 95 ° C. for 30 to 120 minutes. It has been proposed to use roasted coffee beans that have been treated (Patent Document 5). However, these documents do not describe a reduction in the amount of hydroxyhydroquinone in roasted coffee beans.

JP 2011-055716 A JP 2008-178399 A JP 2005-080661 A International Publication No. 2006/080334 JP 2000-279094 A

  An object of the present invention is to provide a method for producing roasted coffee beans in which the amount of hydroxyhydroquinone is selectively reduced without impairing the amount of chlorogenic acids.

  As a result of studying the above problems, the present inventors have added a small amount of aqueous hydrogen peroxide solution to the pulverized raw roasted coffee beans and maintained the state at a predetermined temperature, thereby reducing the amount of chlorogenic acids. It has been found that roasted coffee beans with a selectively reduced amount of hydroxyhydroquinone can be obtained without loss.

  That is, the present invention adds a 5-95% by mass hydrogen peroxide aqueous solution to the pulverized raw roasted coffee beans and then maintains the roasted roasted coffee beans at 5-110 ° C. A method for producing brewed coffee beans is provided.

  According to the present invention, roasted coffee beans in which the amount of hydroxyhydroquinone is selectively reduced can be efficiently produced by a simple operation without impairing the amount of chlorogenic acids. Moreover, since the roasted coffee beans obtained by the production method of the present invention are rich in chlorogenic acids and the amount of hydroxyhydroquinone is reduced, the physiological effect of chlorogenic acids can be sufficiently expected. Therefore, the roasted coffee beans obtained by the production method of the present invention are useful as a raw material for coffee beverages for continuous consumption over a long period of time.

  In the method for producing roasted coffee beans of the present invention, after adding an aqueous hydrogen peroxide solution of 5 to 95% by mass based on the raw roasted coffee beans to the ground raw roasted coffee beans, 5 to 110 ° C. Is to hold.

  Examples of the bean species of the roasted coffee beans used in the present invention include arabica species, Robusta species, and Riberica species. Moreover, although it does not specifically limit as a production region of coffee beans, For example, Brazil, Colombia, Tanzania, mocha, Kilimangelo, Mandelin, Blue Mountain, Guatemala etc. are mentioned.

  The raw roasted coffee beans may be roasted raw coffee beans or commercially available products. There is no restriction | limiting in particular in the roasting method of coffee beans, It is possible to select a well-known method suitably. For example, the roasting temperature is preferably 180 to 300 ° C, more preferably 190 to 280 ° C, still more preferably 200 to 280 ° C, and the heating time can be appropriately set so as to obtain a desired roasting degree. is there. Moreover, as a roasting apparatus, a roast bean stationary type, a roast bean transfer type, a roast bean stirring type etc. can be used, for example. Specific examples include a shelf dryer, a conveyor dryer, a rotary drum dryer, and a rotary V dryer. Examples of the heating method include a direct fire type, a hot air type, a semi-hot air type, a far infrared type, an infrared type, a microwave type, and a superheated steam type.

  The L value of the roasted coffee beans is preferably 10 or more, more preferably 12 or more, still more preferably 15 or more from the viewpoint of flavor, and 40 or less is preferable from the viewpoint of reducing the amount of hydroxyhydroquinone, and 35 or less. More preferably, it is more preferably 30 or less, and even more preferably 28 or less. The range of the L value is preferably 10 to 40, more preferably 12 to 35, still more preferably 15 to 30, and still more preferably 15 to 28. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. As the color difference meter, for example, a spectrophotometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used.

  The raw roasted coffee beans can be used singly or in combination of two or more. When two or more kinds of raw roasted coffee beans are used, it is possible to use not only coffee beans with different bean types and production areas but also coffee beans with different roasting degrees. When coffee beans having different roasting degrees are used, it is possible to use coffee beans having an L value outside the above range, but it is preferable to use them in combination as appropriate so that the average value of the L values is within the above range. The average value of the L values is obtained as a sum of values obtained by multiplying the L value of the raw roasted coffee beans used by the content ratio of the raw roasted coffee beans.

  The raw roasted coffee beans are crushed. The apparatus used for pulverizing the raw roasted coffee beans is not particularly limited as long as it can be pulverized to a desired particle size, and examples thereof include a mill and a grinder.

The average particle size of the pulverized raw roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.9 mm or less, and even more preferably 1 mm or less, from the viewpoint of reducing the amount of hydroxyhydroquinone. Also, from the viewpoint of production efficiency, 0.001 mm or more is preferable, 0.01 mm or more is more preferable, and 0.05 mm or more is even more preferable. The average particle size is preferably 0.001 to 5 mm, more preferably 0.01 to 2.5 mm, still more preferably 0.05 to 1.9 mm, and still more preferably 0.05 to 1 mm. . Here, the “average particle size” in this specification is a particle size corresponding to 50% (d ₅₀ ) in a volume-based cumulative particle size distribution curve measured by a laser diffraction / scattering particle size distribution measuring apparatus. It is also possible to classify the particles so that the average particle diameter is within the above range using a Tyler standard sieve, ASTM standard sieve, JIS standard sieve, etc., and the desired average particle diameter is a laser diffraction / scattering method particle size distribution. Even when it is outside the measuring range of the measuring device, it can be classified using the sieve.

In the production method of the present invention, first, an aqueous hydrogen peroxide solution is added to the ground raw roasted coffee beans.
A commercially available hydrogen peroxide solution can be used without limitation, and can be used after diluting with water to a desired concentration. The water used for dilution is not particularly limited, and for example, tap water, distilled water, ion exchange water, natural water, and the like can be appropriately selected.

  The hydrogen peroxide concentration in the aqueous hydrogen peroxide solution is preferably 0.001% by mass or more, more preferably 0.05% by mass or more, and still more preferably 0.1% by mass or more, from the viewpoint of reducing the amount of hydroxyhydroquinone. 1 mass% or more is still more preferable, and from a viewpoint of handling property, 35 mass% or less is preferable, 33 mass% or less is more preferable, and 31 mass% or less is still more preferable. The range of the hydrogen peroxide concentration is preferably 0.001 to 35% by mass, more preferably 0.05 to 33% by mass, still more preferably 0.1 to 33% by mass, and still more preferably 1 to 31% by mass. It is.

  A method for adding the aqueous hydrogen peroxide solution is not particularly limited, and examples thereof include a method of directly adding an aqueous hydrogen peroxide solution and a method of spraying an aqueous hydrogen peroxide solution. Moreover, it is preferable to stir and mix the roasted coffee beans after adding the aqueous hydrogen peroxide solution or while adding the aqueous hydrogen peroxide solution. The aqueous hydrogen peroxide solution may be added under normal pressure, reduced pressure, or increased pressure, but normal pressure is preferable from the viewpoint of ease of addition. The temperature of the roasted coffee beans when adding the aqueous hydrogen peroxide solution is preferably 10 to 100 ° C, more preferably 15 to 70 ° C, still more preferably 15 to 30 ° C, and still more preferably 18 to 25 ° C. It is.

  The amount of hydrogen peroxide aqueous solution added need not be sufficient to immerse the raw roasted coffee beans in the aqueous hydrogen peroxide solution and extract hydroxyhydroquinone from the raw roasted coffee beans. Any amount may be used as long as a part of the surface can be brought into contact with the aqueous hydrogen peroxide solution. Specifically, the addition amount of the aqueous hydrogen peroxide solution is 5 to 95% by mass with respect to the raw roasted coffee beans, but from the viewpoint of reducing the amount of hydroxyhydroquinone, 15% with respect to the raw roasted coffee beans. % By mass or more is preferred, 25% by mass or more is more preferred, 35% by mass or more is more preferred, 45% by mass or more is further preferred, and 90% by mass or less is preferred from the viewpoint of preventing chlorogenic acids from being eluted, The following is more preferable, and 80% by mass or less is further preferable. The range of the amount of hydrogen peroxide aqueous solution added is preferably 15 to 90% by mass, more preferably 25 to 85% by mass, still more preferably 35 to 80% by mass, and still more preferably based on the raw roasted coffee beans. Is 45-80 mass%.

The total amount of the aqueous hydrogen peroxide solution may be added continuously, or may be added in multiple portions.
Moreover, the temperature at the time of adding the hydrogen peroxide aqueous solution is preferably a temperature close to the holding temperature described later, but preferably 10 to 100 ° C, more preferably 15 to 70 ° C, from the viewpoint of easy temperature adjustment. More preferably, it is 18-50 degreeC, More preferably, it is 18-25 degreeC.

Next, the raw roasted coffee beans after contact with the aqueous hydrogen peroxide solution are held at 5 to 110 ° C.
From the viewpoint of reducing the amount of hydroxyhydroquinone, the holding temperature is preferably 20 ° C. or higher, more preferably 25 ° C. or higher, still more preferably 30 ° C. or higher, still more preferably 35 ° C. or higher, and particularly preferably 45 ° C. or higher. From the viewpoint of flavor and production efficiency, 100 ° C. or lower is preferable, 90 ° C. or lower is more preferable, 85 ° C. or lower is further preferable, and 80 ° C. or lower is even more preferable. The range of the holding temperature is preferably 20 to 100 ° C, more preferably 25 to 90 ° C, still more preferably 30 to 85 ° C, still more preferably 35 to 85 ° C, and still more preferably 45 to 80 ° C.

  The holding time can be appropriately selected depending on the holding temperature, but from the viewpoint of reducing the amount of hydroxyhydroquinone, it is preferably 5 minutes or longer, more preferably 10 minutes or longer, further preferably 15 minutes or longer, more preferably 20 minutes or longer. Further, from the viewpoint of preventing elution of chlorogenic acids, it is preferably 200 minutes or less, more preferably 150 minutes or less, still more preferably 120 minutes or less, still more preferably 90 minutes or less, and particularly preferably 60 minutes or less. The range of the holding time is preferably 5 to 200 minutes, more preferably 10 to 150 minutes, further preferably 15 to 120 minutes, still more preferably 20 to 90 minutes, and still more preferably 20 to 60 minutes. . The holding time here is the elapsed time since the raw roasted coffee beans are stored in the apparatus when using an apparatus controlled to a predetermined temperature in advance, and the raw roasted coffee beans are stored in the apparatus. In the case of setting the temperature after housing, it is the elapsed time after reaching a predetermined temperature.

  When holding temperature is 5-70 degreeC, 20-200 minutes are preferable, 20-150 minutes are more preferable, and 30-90 minutes are still more preferable. On the other hand, when holding temperature is more than 70 degreeC-110 degreeC, 15-90 minutes are preferable, 15-70 minutes are more preferable, and 20-60 minutes are still more preferable.

  In addition, in this process, in order to hold the raw roasted coffee beans after contact with the aqueous hydrogen peroxide solution at a desired temperature for a predetermined time, for example, a device such as a thermostatic bath, a dryer, an autoclave is appropriately used. Can do. Such holding step can be performed under normal pressure, under pressure or under reduced pressure, but is preferably performed under normal pressure.

  Such a holding step is preferably performed in a sealed state. Here, “sealed state” in this specification means that the flow of gas such as steam and air is blocked, and the raw roasted coffee beans after contact with the aqueous hydrogen peroxide solution do not directly contact the open air system. For example, the raw roasted coffee beans after contact with the aqueous hydrogen peroxide solution may be accommodated in a sealed container to perform the holding step. The shape and material of the sealed container are not particularly limited as long as the gas flow can be blocked. However, a container that does not change quality by heating and can withstand pressurization is preferable, and examples thereof include a metal container and a glass container. it can. Specific examples of the sealed container include, for example, a retort pouch, a can, a bottle, a beaker, and the like. The can, pin, and beaker are preferably those that can be sealed with a stopper or a lid and that can be opened and closed.

  After the holding step, the roasted coffee beans can be taken out from the apparatus to obtain the roasted coffee beans of the present invention. When the heat treatment is performed in the holding step, it is preferable to cool the roasted coffee beans. Further, after the holding step, the roasted coffee beans may be dried, and examples of the drying method include a method of drying using a blower fan, a method of drying under reduced pressure, and a method of freeze-drying. The moisture content of the roasted coffee beans after drying is preferably 30% by mass or less, more preferably 20% by mass or less, further preferably 10% by mass or less, and further more preferably 5% by mass or less. The moisture content can be measured by a normal pressure heating and drying method. Specifically, about 1 g of a sample is weighed and subjected to heat treatment at 105 ° C. for 6 hours, and then the sample after heat treatment is measured. It can be weighed and calculated from the mass of the sample before and after the heat treatment. Specifically, it can be calculated using the following equation.

  Moisture content (mass%) = ([mass of coffee beans before heat treatment (g)] − [mass of coffee beans after heat treatment (g)]) / [mass of coffee beans before heat treatment (g)] × 100

The roasted coffee beans thus obtained can have the following characteristics.
(1) The content of hydroxyhydroquinone in roasted coffee beans is preferably 18 mg or less per 100 g of roasted coffee beans, more preferably 10 mg or less, still more preferably 5 mg or less, and particularly preferably 1 mg or less, from the viewpoint of physiological effects. preferable. The lower limit value of the hydroxyhydroquinone content is not particularly limited, and may be 0 mg per 100 g of roasted coffee beans. The content of hydroxyhydroquinone of 0 mg is a concept encompassing the case where the content of hydroxyhydroquinone is below the detection limit in the “analysis of hydroxyhydroquinone” described in the Examples below.
(2) The content of chlorogenic acids in the roasted coffee beans is preferably 100 mg or more, more preferably 300 mg or more, still more preferably 500 mg or more, and flavor, from the viewpoint of enhancing physiological effects. From the viewpoint, 4500 mg or less is preferable, 4000 mg or less is more preferable, and 3500 mg or less is more preferable. The range of the content of such chlorogenic acids is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, still more preferably 500 to 3500 mg per 100 g of roasted coffee beans. Here, in this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and mono-caffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. It is a general term for acid and monoferlaquinic acid of 5-ferlaquinic acid, and in the present invention, at least one of the above six chlorogenic acids may be contained. The content of chlorogenic acids is defined based on the total amount of the above six types.

  In the present specification, “hydroxyhydroquinone content in roasted coffee beans” and “chlorogenic acid content in roasted coffee beans” are the hydroxyhydroquinone content in the coffee extract obtained from roasted coffee beans. And the following formulas (i) to (ii) based on the chlorogenic acid content.

(I) Hydroxyquinone content in roasted coffee beans (mg / 100 g) = [hydroxyhydroquinone content in coffee extract (mg / 100 g)] × [mass of coffee extract (g)] / [roasting Weight of coffee beans (g)]
(Ii) Chlorogenic acid content in roasted coffee beans [mg / 100g] = [Chlorogenic acid content in coffee extract (mg / 100g)] x [Mass of coffee extract (g)] / [Roasting Weight of coffee beans (g)]

  The analysis conditions for the coffee extract are as follows. 80 g of extraction water (1 g of phosphoric acid and 0.03 g of 1-hydroxyethane-1,1-diphosphonic acid (HEDPO) dissolved in 1 L of ion-exchanged water) was added to 0.8 g of pulverized roasted coffee beans, and 95 Immersion extraction is performed for 10 minutes while maintaining between ˜99 ° C. Next, the supernatant of the coffee extract is collected and subjected to the method described in Examples below to analyze the hydroxyhydroquinone content and the chlorogenic acid content.

Regarding the above-described embodiment, the present invention further discloses the following method for producing roasted coffee beans.
<1>
A method for producing roasted coffee beans, wherein 5 to 95% by mass of a hydrogen peroxide aqueous solution is added to the pulverized raw material roasted coffee beans and then held at 5 to 110 ° C. .

<2>
The bean species of the raw roasted coffee beans is preferably at least one selected from Arabica, Robusta and Revelica, and the origin of the raw roasted coffee beans is preferably Brazil, Colombia, Tanzania, Mocha, Kilimangelo, <3> The production method <3> according to the above <1>, which is at least one selected from Mandelin, Blue Mountain, and Guatemala
<1> or <1>, wherein the raw roasted coffee beans are roasted raw coffee beans at a temperature of preferably 180 to 300 ° C, more preferably 190 to 280 ° C, and still more preferably 200 to 280 ° C. 2> The manufacturing method of description.
<4>
The L value of the raw roasted coffee beans is preferably 10 or more, more preferably 12 or more, still more preferably 15 or more, preferably 40 or less, more preferably 35 or less, still more preferably 30 or less, even more preferably. Is 28 or less, The manufacturing method as described in any one of said <1>-<3>.
<5>
Any of the above <1> to <4>, wherein the raw roasted coffee beans have an L value of preferably 10 to 40, more preferably 12 to 35, still more preferably 15 to 30, and even more preferably 15 to 28. The manufacturing method as described in one.
<6>
The raw roasted coffee beans are preferably one kind alone, or a mixture in which one or more of the roasting degree, the bean kind and the production area are different from each other, <1> to <5> Manufacturing method.
<7>
The average particle size of the pulverized raw roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.9 mm or less, still more preferably 1 mm or less, and preferably 0.001 mm. Above, More preferably, it is 0.01 mm or more, More preferably, it is 0.05 mm or more, The manufacturing method as described in any one of said <1>-<6>.
<8>
The average particle diameter of the pulverized raw roasted coffee beans is preferably 0.001 to 5 mm, more preferably 0.01 to 2.5 mm, still more preferably 0.05 to 1.9 mm, and still more preferably 0.8. The manufacturing method as described in any one of said <1>-<7> which is 05-1 mm.
<9>
Preferably, the raw roasted coffee beans are stirred and mixed after the addition of the aqueous hydrogen peroxide solution or while the aqueous hydrogen peroxide solution is added. The production method according to any one of the above items <1> to <8>.
<10>
The production method according to any one of <1> to <9>, wherein the hydrogen peroxide aqueous solution is preferably added under normal pressure.

<11>
The temperature of the roasted coffee beans when adding the aqueous hydrogen peroxide solution is preferably 10 to 100 ° C, more preferably 15 to 70 ° C, still more preferably 15 to 30 ° C, and still more preferably 18 to 25 ° C. The production method according to any one of <1> to <10>.
<12>
The hydrogen peroxide concentration in the aqueous hydrogen peroxide solution is preferably 0.001% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and still more preferably 1% by mass or more. The production method according to any one of <1> to <11>, preferably 35% by mass or less, more preferably 33% by mass or less, and still more preferably 31% by mass or less.
<13>
The hydrogen peroxide concentration in the aqueous hydrogen peroxide solution is preferably 0.001 to 35% by mass, more preferably 0.05 to 33% by mass, still more preferably 0.1 to 33% by mass, and still more preferably 1 to 31%. The manufacturing method as described in any one of said <1>-<12> which is the mass%.
<14>
The temperature at which the aqueous hydrogen peroxide solution is added is preferably substantially the same as the holding temperature, more preferably 10 to 100 ° C, still more preferably 15 to 70 ° C, still more preferably 18 to 50 ° C, and even more preferably. Is 18-25 degreeC, The manufacturing method as described in any one of said <1>-<13>.
<15>
The amount of hydrogen peroxide aqueous solution added is preferably 15% by mass or more, more preferably 25% by mass or more, still more preferably 35% by mass or more, and still more preferably 45% by mass or more, based on the raw roasted coffee beans. The production method according to any one of <1> to <14>, preferably 90% by mass or less, more preferably 85% by mass or less, and still more preferably 80% by mass or less.
<16>
The amount of hydrogen peroxide aqueous solution added is preferably 15 to 90% by mass, more preferably 25 to 85% by mass, still more preferably 35 to 80% by mass, and still more preferably 45 to 90% by mass with respect to the raw roasted coffee beans. The production method according to any one of <1> to <15>, which is 80% by mass.
<17>
The holding temperature is preferably 20 ° C. or higher, more preferably 25 ° C. or higher, further preferably 30 ° C. or higher, more preferably 35 ° C. or higher, still more preferably 45 ° C. or higher, preferably 100 ° C. or lower, more preferably Is 90 ° C. or lower, more preferably 85 ° C. or lower, and still more preferably 80 ° C. or lower, the production method according to any one of <1> to <16>.
<18>
<1> The holding temperature is preferably 20 to 100 ° C, more preferably 25 to 90 ° C, still more preferably 30 to 85 ° C, still more preferably 35 to 85 ° C, and still more preferably 45 to 80 ° C. -The manufacturing method as described in any one of <17>.
<19>
The holding time is preferably 5 minutes or more, more preferably 10 minutes or more, still more preferably 15 minutes or more, still more preferably 20 minutes or more, preferably 200 minutes or less, more preferably 150 minutes or less, still more preferably Is 120 minutes or less, more preferably 90 minutes or less, and even more preferably 60 minutes or less, The production method according to any one of <1> to <18>.
<20>
The retention time is preferably 5 to 200 minutes, more preferably 10 to 150 minutes, still more preferably 15 to 120 minutes, still more preferably 20 to 90 minutes, and even more preferably 20 to 60 minutes, <1 >-<19> The manufacturing method as described in any one of.

<21>
When holding temperature is 5-70 degreeC, holding time becomes like this. Preferably it is 20-200 minutes, More preferably, it is 20-150 minutes, More preferably, it is 30-90 minutes, Any of said <1>-<16> The manufacturing method as described in one.
<22>
When the holding temperature is higher than 70 ° C to 110 ° C, the holding time is preferably 15 to 90 minutes, more preferably 15 to 70 minutes, and further preferably 20 to 60 minutes, <1> to <16> The manufacturing method as described in any one of.
<23>
The production method according to any one of <1> to <22>, wherein the holding step is preferably performed under normal pressure.
<24>
The production method according to any one of <1> to <23>, wherein the holding step is preferably performed in a sealed state.
<25>
The production method according to any one of <1> to <24>, wherein the roasted coffee beans are preferably dried after the holding step.
<26>
The water content of the roasted coffee beans after drying is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and even more preferably 5% by mass or less, <25> The manufacturing method as described.
<27>
The roasted coffee beans have a hydroxyhydroquinone content per 100 g of roasted coffee beans of preferably 18 mg or less, more preferably 10 mg or less, still more preferably 5 mg or less, even more preferably 1 mg or less, and even more preferably 0 mg. The production method according to any one of <1> to <26>, wherein
<28>
In the roasted coffee beans, the content of chlorogenic acids per 100 g of roasted coffee beans is preferably 100 mg or more, more preferably 300 mg or more, further preferably 500 mg or more, preferably 4500 mg or less, more preferably 4000 mg. Hereinafter, the production method according to any one of <1> to <27>, more preferably 3500 mg or less.
<29>
In the roasted coffee beans, the content of chlorogenic acids per 100 g of roasted coffee beans is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, and still more preferably 500 to 3500 mg, <1> to <28 The manufacturing method as described in any one of>.
<30>
The chlorogenic acids are preferably at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. The production method according to <28> or <29>.

1. Analysis of roasted coffee beans To 0.8 g of pulverized roasted coffee beans, water for extraction [1 g of phosphoric acid and 0.03 g of 1-hydroxy-1,1-diphosphonic acid (HEDPO) dissolved in 1 L of ion-exchanged water] 80 g was added and immersion extraction was performed for 10 minutes while maintaining the temperature at 95 to 99 ° C., and the supernatant was collected to obtain a coffee extract. Based on the obtained coffee extract, roasted coffee beans were analyzed.

2. Analysis of hydroxyhydroquinone (HHQ) by HPLC-electrochemical detector The analytical instrument used was a Couloarray system (model 5600A, manufactured by ESA, USA) which is an HPLC-electrochemical detector (coulometric type). The names and model numbers of the constituent units of the apparatus are as follows.
Analytical cell: Model 5011 (ESA),
・ Couloarray electronics module ・ Software: Coulochem III (ESA),
-Solvent feed pump: LC-20AD (manufactured by Shimadzu Corporation), inert mixer 20A (manufactured by Shimadzu Corporation)
Autosampler: SIL-20AC (manufactured by Shimadzu Corporation), peak pulse damper,
Degasser: DGU-20A-5 (manufactured by Shimadzu Corporation),
Column oven: CTO-20AC,
Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm particle diameter 5 μm (manufactured by Shiseido Co., Ltd.).

The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
-Applied voltage of electrochemical detector: 200 mV,
-Column oven set temperature: 40 ° C
Eluent A: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution,
Eluent B: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution.

  For preparing the eluents A and B, distilled water for high performance liquid chromatography (manufactured by Kanto Chemical Co., Inc.), methanol for high performance liquid chromatography (manufactured by Kanto Chemical Co., Ltd.), phosphoric acid (special grade, manufactured by Wako Pure Chemical Industries, Ltd.), 1-hydroxyethane-1,1-diphosphonic acid (60% aqueous solution, manufactured by Tokyo Chemical Industry Co., Ltd.) was used.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
10.1 min 0% 100%
20.0 minutes 0% 100%
20.1 minutes 100% 0%
50.0 minutes 100% 0%

  4 mL of the coffee extract was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir capacity: 3 mL, manufactured by Agilent Technologies), and a passing solution was obtained by removing about 0.5 mL of the first passing solution. About 2 mL of this passing liquid, it filtered with the membrane filter (GL chromatodisc 25A, the hole diameter of 0.45 micrometer, the GL Sciences company make), and used for the analysis rapidly.

  In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.3 minutes. The hydroxyhydroquinone content (mg / kg) was determined from the area value of the obtained peak using hydroxyhydroquinone (manufactured by Wako Pure Chemical Industries, Ltd.) as a standard substance.

3. Analysis of chlorogenic acids (CGA) HPLC was used as an analytical instrument. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: SPD20A (manufactured by Shimadzu Corporation),
Column oven: CTO-20AC (manufactured by Shimadzu Corporation),
・ Pump: LC-20AT (manufactured by Shimadzu Corporation),
Autosampler: SIL-20AC (manufactured by Shimadzu Corporation),
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (manufactured by Intact)
Degasser: DGU-20A-5 (manufactured by Shimadzu Corporation).

The analysis conditions are as follows.
-Sample injection volume: 10 μL,
-Flow rate: 1.0 mL / min,
UV-VIS detector setting wavelength: 325 nm,
-Column oven set temperature: 35 ° C
Eluent C: 0.05M acetic acid, 0.1 mM HEDPO, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution,
-Eluent D: Acetonitrile.

Concentration gradient condition Time Eluent C Eluent D
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, the coffee extract was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, manufactured by GL Sciences Inc.) and then subjected to analysis.
Retention time of chlorogenic acids (unit: minutes)
-Monocafe oil quinic acid: 5.3, 8.8, 11.6 total 3 points-Monoferlaquinic acid: 13.0, 19.9, 21.0 total 3 points From the area value of chlorogenic acids, chlorogenic acid content (% by mass) was determined using 5-caffeoylquinic acid as a standard substance.

4). Measurement of L value The sample was measured using a color difference meter (Spectrophotometer SE2000, manufactured by Nippon Denshoku).

5. Measurement of average particle diameter The average particle diameter was determined by measuring the volume-based average diameter using a laser diffraction / scattering particle size distribution analyzer (LS13 320, manufactured by BECKMAN COULTER).

Example 1
Brazilian Arabica L18 raw material roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] to obtain crushed raw material roasted coffee beans with an average grain size of 0.30 mm. . Next, 20 g of crushed raw material roasted coffee beans were weighed in a glass beaker.
Next, 7.8 g of hydrogen peroxide aqueous solution (hydrogen peroxide concentration 0.01% by mass) was added to 20 g of roasted coffee beans of pulverized raw material, and mixed uniformly with a spoon. After sealing the glass beaker, it was allowed to stand for 60 minutes in a constant temperature bath at 40 ° C. to obtain roasted coffee beans. The obtained roasted coffee beans were freeze-dried with a freeze dryer (EYELA, FDU-1110) to obtain roasted coffee beans with a water content of 3% by mass. Based on the aforementioned “analysis of roasted coffee beans”, the obtained roasted coffee beans were analyzed. The results are shown in Table 1.

Examples 2-4
Roasted coffee beans were obtained in the same manner as in Example 1 except that the hydrogen peroxide concentration was changed to that shown in Table 1. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.

Examples 5-8
Roasted coffee beans were obtained in the same manner as in Example 1 except that the hydrogen peroxide concentration and the retention time shown in Table 1 were changed. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1
Roasted coffee beans were obtained in the same manner as in Example 1 except that the aqueous hydrogen peroxide solution was not added. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.

Examples 9-13
In Example 5, roasted coffee beans were obtained in the same manner as in Example 5 except that the hydrogen peroxide concentration was changed to 5% by mass and the holding temperature shown in Table 2 was changed. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Comparative Example 2
Roasted coffee beans were obtained in the same manner as in Example 10 except that the aqueous hydrogen peroxide solution was not added. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Examples 14-17
In Example 11, roasted coffee beans were obtained in the same manner as in Example 11 except that the amount of hydrogen peroxide aqueous solution shown in Table 3 was changed. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 3 together with the results of Example 11.

Comparative Example 3
Roasted coffee beans were obtained in the same manner as in Example 14 except that the aqueous hydrogen peroxide solution was not added. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 3.

Examples 18-21
A Brazilian Arabica L18 raw roasted coffee bean was ground for 1 second with a crusher [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] Classification into fractions shown in 4. In Table 4, “Numerical sieve mesh”, each numerical value in the table indicates the size of the sieve mesh. For example, in Example 18, the crushed raw material roasted coffee beans passed through a sieve having a particle size of 3.6 mm. It means that it is a size that turns on a sieve having an opening of 2.9 mm.
Next, in Example 11, instead of the pulverized raw material roasted coffee beans having an average grain size of 0.30 mm, the same operations as in Example 11 were used except that the fraction raw material roasted coffee beans shown in Table 4 were used. To obtain roasted coffee beans. And about the obtained roasted coffee beans, it grind | pulverized with the grinder [Wonder blender WB-1, Osaka Chemical Co., Ltd.], and analyzed by operation similar to Example 1. FIG. The results are shown in Table 4.

Comparative Example 4
In Example 18, roasted coffee beans were obtained in the same manner as in Example 18 except that unmilled raw roasted coffee beans of Brazilian Arabica were used. And about the obtained roasted coffee beans, it grind | pulverized with the grinder [Wonder blender WB-1, Osaka Chemical Co., Ltd.], and analyzed by operation similar to Example 1. FIG. The results are shown in Table 4.

  From Table 4, it can be seen that even if a small amount of aqueous hydrogen peroxide solution is added to unground raw roasted coffee beans and the state is maintained at a predetermined temperature, the amount of hydroxyhydroquinone is insufficiently reduced. . On the other hand, from Tables 1 to 3, after adding a small amount of aqueous hydrogen peroxide solution to the pulverized raw roasted coffee beans, the state is maintained at a predetermined temperature, so that the amount of chlorogenic acids is not impaired. It can be seen that roasted coffee beans with a reduced hydroquino amount can be obtained.

Claims (8)

  A method for producing roasted coffee beans, wherein 5 to 95% by mass of a hydrogen peroxide aqueous solution is added to the pulverized raw material roasted coffee beans and then held at 5 to 110 ° C. .   The method for producing roasted coffee beans according to claim 1, wherein the holding time is 10 to 200 minutes.   The method for producing roasted coffee beans according to claim 1 or 2, wherein the hydrogen peroxide concentration in the aqueous hydrogen peroxide solution is 0.001 to 35 mass%.   The manufacturing method of the roasted coffee beans of any one of Claims 1-3 hold | maintained under a normal pressure.   The manufacturing method of the roasted coffee beans of any one of Claims 1-4 whose L value of the said raw material roasted coffee beans is 10-40.   The method for producing roasted coffee beans according to any one of claims 1 to 5, wherein an average particle diameter of the raw roasted coffee beans is 5 mm or less.   The method for producing roasted coffee beans according to any one of claims 1 to 6, wherein the roasted coffee beans have a hydroxyhydroquinone content of 100 mg or less per 100 g of roasted coffee beans.   The roasted coffee beans according to any one of claims 1 to 7, wherein the roasted coffee beans have a content of chlorogenic acids per 100 g of roasted coffee beans of 100 mg or more.