JP2015226473A - 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, acidic aqueous solution of 15-95 mass% relative to the roasted coffee bean of raw material, and then holding it at 10-110°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 for producing roasted coffee beans capable of reducing the unpleasant flavor of low-grade coffee beans, a weight ratio of 0.25 to 1.50 M / L citric acid solution at room temperature to roasted coffee beans A method of spraying 1.0 to 6.0% and drying is proposed (Patent Document 3). However, this document does not describe a reduction in the amount of hydroxyhydroquinone in roasted coffee beans.

JP 2011-055716 A JP 2008-178399 A JP 2004-337061 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 an acidic aqueous solution to the crushed raw roasted coffee beans and maintained the state at a predetermined temperature, thereby impairing the amount of chlorogenic acids. It was found that roasted coffee beans with a reduced amount of hydroxyhydroquinone were obtained.

  That is, the present invention provides a roasted coffee which is maintained at 10 to 110 ° C. after adding an acidic aqueous solution of 15 to 95% by mass based on the raw roasted coffee beans to the ground raw roasted coffee beans. A method for producing 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, it is possible to sufficiently expect the physiological effect of chlorogenic acids. 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, an acidic aqueous solution of 15 to 95% by mass based on the raw roasted coffee beans is added to the pulverized raw roasted coffee beans, and then at 10 to 110 ° C. It 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 the production region of coffee beans is not particularly limited, examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain, Guatemala and the like.

  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 crushed raw material roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.5 mm or less, from the viewpoint of reducing the amount of hydroxyhydroquinone, and 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 still more preferable. The average particle size is preferably 0.001 to 5 mm, more preferably 0.01 to 2.5 mm, and still more preferably 0.05 to 1.5 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 acidic aqueous solution is added to the pulverized raw roasted coffee beans.
An acidic aqueous solution prepared by dissolving an acid in water can be used. The acid may be an organic acid or an inorganic acid, or a salt thereof. Examples of the salt include alkali metal salts such as potassium salt and sodium salt. One or more acids can be selected as appropriate.
The organic acid may be a monobasic acid or a polybasic acid, such as formic acid, acetic acid, propionic acid, butyric acid, valeric acid, oxalic acid, malonic acid, fumaric acid, itaconic acid, phthalic acid, isophthalic acid, terephthalic acid, Glutamic acid, aspartic acid, glycolic acid, malic acid, pyruvic acid, tartaric acid, citric acid, lactic acid, succinic acid, maleic acid, glutaric acid, kojic acid, dipicolinic acid, aconitic acid, levulinic acid, hydroxyacrylic acid, α-oxybutyric acid Glyceric acid, tartronic acid, salicylic acid, gallic acid, tropic acid, ascorbic acid, gluconic acid and the like. As an organic acid salt, the alkali metal salt of the said organic acid is mentioned, for example, As a specific example, potassium hydrogen phthalate etc. can be mentioned, for example. Examples of inorganic acids include hydrochloric acid, phosphoric acid, sulfuric acid, sulfurous acid, sulfamic acid, and the like. Examples of inorganic acid salts include alkali metal salts of the above inorganic acids. Specific examples include, for example, potassium dihydrogen phosphate, sodium dihydrogen phosphate, potassium sulfite, sodium pyrosulfite, potassium pyrosulfite, acidic hexametalin. Examples thereof include sodium acid, acidic potassium hexametaphosphate, acidic sodium pyrophosphate, and acidic potassium pyrophosphate.
Of these, citric acid, malic acid, gluconic acid, phthalic acid, potassium hydrogen phthalate, fumaric acid, glutamic acid, lactic acid, succinic acid, tartaric acid, gallic acid, ascorbic acid, phosphoric acid, phosphoric acid At least one selected from potassium dihydrogen and sodium dihydrogen phosphate is preferred.
As water used when preparing acidic aqueous solution, tap water, distilled water, ion-exchange water, natural water etc. can be selected suitably, for example.

  The pH (25 ° C.) of the acidic aqueous solution is usually 1 or more and 6.5 or less, but is preferably 1.5 or more, more preferably 2 or more, from the viewpoint of suppressing acidity and reducing the amount of hydroxyhydroquinone. The above is more preferable, 3 or more is more preferable, 6.3 or less is preferable, and 6.1 or less is more preferable. The pH range is preferably 1.5 to 6.5, more preferably 2 to 6.3, even more preferably 2.5 to 6.3, and even more preferably 3 to 6.1.

  The method for adding the acidic aqueous solution is not particularly limited, and examples thereof include a method of directly adding the acidic aqueous solution and a method of spraying the acidic aqueous solution. Moreover, it is preferable to stir and mix the raw roasted coffee beans after the addition of the acidic aqueous solution or while adding the acidic aqueous solution. The acidic aqueous solution may be added under normal pressure, reduced pressure, or increased pressure, but normal pressure is preferable from the viewpoint of ease of addition. Moreover, the temperature of the roasted coffee beans when adding the acidic aqueous 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 amount of the acidic aqueous solution added need not be sufficient to immerse the raw roasted coffee beans in the acidic aqueous solution and extract hydroxyhydroquinone from the raw roasted coffee beans. What is necessary is just the quantity which can make a part contact an acidic aqueous solution. Specifically, the addition amount of the acidic aqueous solution is 15 to 95% by mass with respect to the raw material roasted coffee beans, but from the viewpoint of reducing the amount of hydroxyhydroquinone, 20% by mass with respect to the raw material roasted coffee beans. The above is preferable, 25% by mass or more is more preferable, 30% by mass or more is further preferable, and from the viewpoint of preventing elution of chlorogenic acids, 90% by mass or less is preferable, 85% by mass or less is more preferable, and 80% by mass or less is preferable. More preferably, 70 mass% or less is still more preferable. The range of the addition amount of the acidic aqueous solution is preferably 15 to 90% by mass, more preferably 20 to 85% by mass, still more preferably 25 to 80% by mass, and still more preferably 25 to the raw roasted coffee beans. It is -70 mass%, More preferably, it is 30-70 mass%.

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

Next, the raw material roasted coffee beans after contact with the acidic aqueous solution are held at 10 to 110 ° C.
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, and preferably 100 ° C. or lower, from the viewpoint of reducing the amount of hydroxyhydroquinone and production efficiency. 90 ° C. or lower is more preferable, 80 ° C. or lower is further preferable, and 70 ° C. or lower is still 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 80 ° C, still more preferably 35 to 80 ° C, and still more preferably 35 to 70 ° C.

  From the viewpoint of reducing the amount of hydroxyhydroquinone, the retention time is preferably 10 minutes or more, more preferably 20 minutes or more, still more preferably 30 minutes or more, still more preferably 40 minutes or more, still more preferably 50 minutes or more, From the viewpoint of flavor balance and production efficiency, it is preferably 200 minutes or less, more preferably 150 minutes or less, still more preferably 120 minutes or less, and even more preferably 90 minutes or less. The range of the holding time is preferably 10 to 200 minutes, more preferably 20 to 150 minutes, still more preferably 30 to 120 minutes, still more preferably 40 to 90 minutes, and still more preferably 50 to 90 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 10-70 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 this step, in order to maintain the raw roasted coffee beans after contact with the acidic aqueous solution at a desired temperature for a predetermined time, for example, a device such as a thermostatic bath, a dryer, an autoclave, or the like can be used as appropriate. . The holding step can be performed under normal pressure, under pressure, or under reduced pressure, but is preferably performed under normal pressure.

  The holding step is preferably performed in a sealed state. Here, in the present specification, “sealed state” means that the flow of gas such as steam and air is blocked, and the raw roasted coffee beans after contact with the acidic aqueous solution do not directly contact the open air system, for example, The raw material roasted coffee beans after contact with the acidic aqueous 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 15 mg or less, more preferably 10 mg or less, still more preferably 5 mg or less, even more 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 15 to 95% by mass of an acidic aqueous solution is added to crushed raw material roasted coffee beans, and then held at 10 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, The production method according to <1>, wherein the production method is at least one selected from mandelin, blue mountain, and guatemala.
<3>
<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 diameter of the pulverized raw roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.5 mm or less, preferably 0.001 mm or more, more preferably 0.00. The production method according to any one of <1> to <6>, which is 01 mm or more, more preferably 0.05 mm or more.
<8>
<1> 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, and still more preferably 0.05 to 1.5 mm. -Manufacturing method as described in any one of <7>.
<9>
The production method according to any one of <1> to <8>, wherein the acidic aqueous solution is preferably an aqueous solution of one or more of organic acids, inorganic acids and salts thereof.
<10>
The production method according to <9>, wherein the organic acid is preferably one or more of a monobasic acid, a polybasic acid, and a salt thereof.

<11>
The organic acid is preferably formic acid, acetic acid, propionic acid, butyric acid, valeric acid, oxalic acid, malonic acid, fumaric acid, itaconic acid, phthalic acid, isophthalic acid, terephthalic acid, glutamic acid, aspartic acid, glycolic acid, malic acid, Pyruvic acid, tartaric acid, citric acid, lactic acid, succinic acid, maleic acid, glutaric acid, kojic acid, dipicolinic acid, aconitic acid, levulinic acid, hydroxyacrylic acid, α-oxybutyric acid, glyceric acid, tartronic acid, salicylic acid, gallic acid , <10> or <10> described above, which is one or more selected from tropic acid, ascorbic acid, and gluconic acid.
<12>
The production method according to <9>, wherein the inorganic acid is preferably one or more selected from hydrochloric acid, phosphoric acid, sulfuric acid, sulfurous acid, and sulfamic acid.
<13>
An acidic aqueous solution is preferably citric acid, malic acid, gluconic acid, phthalic acid, potassium hydrogen phthalate, fumaric acid, glutamic acid, lactic acid, succinic acid, tartaric acid, gallic acid, ascorbic acid, phosphoric acid, potassium dihydrogen phosphate and The production method according to any one of <1> to <12>, which is an aqueous solution of one or more acids selected from sodium dihydrogen phosphate.
<14>
The pH of the acidic aqueous solution is preferably 1 or more, more preferably 1.5 or more, still more preferably 2 or more, still more preferably 2.5 or more, still more preferably 3 or more, preferably 6.5 or less, More preferably, it is 6.3 or less, More preferably, it is 6.1 or less, The manufacturing method as described in any one of said <1>-<13>.
<15>
The pH of the acidic aqueous solution is preferably 1 or more and 6.5 or less, more preferably 1.5 or more and 6.5 or less, still more preferably 2 or more and 6.3 or less, and even more preferably 2.5 or more and 6.3 or less, and more More preferably, it is 3 or more and 6.1 or less, The manufacturing method as described in any one of said <1>-<14>.
<16>
The production method according to any one of <1> to <15>, wherein the raw roasted coffee beans are preferably stirred and mixed after addition of the acidic aqueous solution or while adding the acidic aqueous solution.
<17>
The production method according to any one of <1> to <16>, wherein the acidic aqueous solution is preferably added under normal pressure.
<18>
The temperature of the roasted coffee beans when adding the acidic aqueous solution is preferably room temperature to a temperature around room temperature, more preferably 10 to 100 ° C, still more preferably 15 to 70 ° C, still more preferably 15 to 30 ° C. More preferably, it is 18-25 degreeC, The manufacturing method as described in any one of said <1>-<17>.
<19>
The addition amount of the acidic aqueous solution is preferably 15% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more, and still more preferably 30% by mass or more, with respect to the raw roasted coffee beans. Preferably, it is 90 mass% or less, More preferably, it is 85 mass% or less, More preferably, it is 80 mass% or less, More preferably, it is 70 mass% or less, As described in any one of said <1>-<18>. Production method.
<20>
The addition amount of the acidic aqueous solution is preferably 15 to 90% by mass, more preferably 20 to 85% by mass, further preferably 25 to 80% by mass, and further preferably 25 to 70% by mass with respect to the raw roasted coffee beans. The production method according to any one of <1> to <19>, further preferably 30 to 70% by mass.

<21>
The temperature at which the acidic aqueous 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 still more preferably 18 The production method according to any one of <1> to <20>, which is ˜25 ° C.
<22>
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, preferably 100 ° C or lower, more preferably 90 ° C or lower, still more preferably. Is 80 degrees C or less, More preferably, it is 70 degrees C or less, The manufacturing method as described in any one of said <1>-<21>.
<23>
<1> The holding temperature is preferably 20 to 100 ° C, more preferably 25 to 90 ° C, still more preferably 30 to 80 ° C, still more preferably 35 to 80 ° C, and still more preferably 35 to 70 ° C. ~ <22> The manufacturing method as described in any one of.
<24>
The holding time is preferably 10 minutes or more, more preferably 20 minutes or more, still more preferably 30 minutes or more, still more preferably 40 minutes or more, still more preferably 50 minutes or more, preferably 200 minutes or less, more preferably Is 150 minutes or less, more preferably 120 minutes or less, and still more preferably 90 minutes or less, The manufacturing method as described in any one of said <1>-<23>.
<25>
<1> The retention time is preferably 10 to 200 minutes, more preferably 20 to 150 minutes, still more preferably 30 to 120 minutes, still more preferably 40 to 90 minutes, and still more preferably 50 to 90 minutes. ~ <24> The manufacturing method as described in any one of.
<26>
When holding temperature is 10-70 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>-<20> The manufacturing method as described in one.
<27>
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 <20> The manufacturing method as described in any one of.
<28>
The production method according to any one of <1> to <27>, wherein the holding step is preferably performed under normal pressure.
<29>
The production method according to any one of <1> to <28>, wherein the holding step is preferably performed in a sealed state.
<30>
The production method according to any one of <1> to <29>, wherein the roasted coffee beans are preferably dried after the holding step.

<31>
<30> 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 still more preferably 5% by mass or less. The manufacturing method as described.
<32>
The roasted coffee beans have a hydroxyhydroquinone content per 100 g of roasted coffee beans of preferably 15 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 <31>, wherein
<33>
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 <32>, more preferably 3500 mg or less.
<34>
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 even more preferably 500 to 3500 mg, <1> to <33 > The manufacturing method as described in any one of>.
<35>
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 <33> or <34>.

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 was weighed in a glass beaker.
Next, 7.8 g of an aqueous potassium hydrogen phthalate solution having a pH of 4.01 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 and 3
Roasted coffee beans were obtained in the same manner as in Example 1 except that the addition amount of the potassium hydrogen phthalate aqueous solution shown in Table 1 was changed. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.

Examples 4, 5 and 6
Roasted coffee beans were obtained in the same manner as in Example 1 except that the holding temperature shown in Table 1 was 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 addition amount and holding time of the potassium hydrogen phthalate aqueous solution 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 2
Roasted coffee beans were obtained in the same manner as in Example 1 except that the addition amount of the potassium hydrogen phthalate aqueous solution shown in Table 1 was changed. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.

Example 7
Roasted coffee beans were obtained in the same manner as in Example 5 except that a citric acid aqueous solution having a pH of 1.78 was used instead of the potassium hydrogen phthalate aqueous solution. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 8
Roasted coffee beans were obtained in the same manner as in Example 7, except that the amount of citric acid aqueous solution added was changed to that shown in Table 2. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 9
Roasted coffee beans were obtained in the same manner as in Example 5 except that a malic acid aqueous solution having a pH of 3.9 was used instead of the potassium hydrogen phthalate aqueous solution. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 10
Roasted coffee beans were obtained in the same manner as in Example 5, except that a pH 4.0 aqueous gluconic acid solution was used instead of the potassium hydrogen phthalate aqueous solution. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 11
A roasted coffee bean was obtained in the same manner as in Example 5 except that an acidic aqueous solution having a pH of 5.0 mixed with an aqueous phosphoric acid solution and an aqueous potassium hydrogen phthalate solution was used instead of the aqueous potassium hydrogen phthalate solution. . The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 12
A roasted coffee bean was obtained in the same manner as in Example 5 except that instead of the aqueous potassium hydrogen phthalate solution, an acidic aqueous solution of pH 6.0 obtained by mixing an aqueous phosphoric acid solution and an aqueous potassium hydrogen phthalate solution was used. . The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 2.

Example 13
A roasted coffee bean was obtained in the same manner as in Example 5 except that instead of the potassium hydrogen phthalate aqueous solution, an acidic aqueous solution of pH 3.0 obtained by mixing a citric acid aqueous solution and a potassium hydrogen phthalate aqueous solution was used. . 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
A Brazilian Arabica L18 raw roasted coffee bean was ground for 1 second with a grinder [Wonder Blender WB-1, Osaka Chemical Co., Ltd.], and was tested using TESTING SIEVE (manufactured by TOKYO SCREEN, JIS Z8801). Classification into fractions shown in 3. In Table 3, each numerical value in the table indicates the size of the sieve mesh. For example, in Example 14, a sieve having a particle diameter of roasted coffee beans of 2.0 mm is passed through the sieve. It means that it is a size that turns on a sieve having a mesh opening of 1.7 mm.
Next, in Example 5, instead of the pulverized raw material roasted coffee beans having an average grain size of 0.30 mm, the same operations as in Example 5 were used except that the fraction raw material roasted coffee beans shown in Table 3 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 3.

Comparative Example 3
In Example 5, roasted coffee beans were obtained in the same manner as in Example 5, except that unground 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 3.

  From Table 3, it can be seen that even if a small amount of an acidic aqueous solution is added to unground raw roasted coffee beans and then the state is maintained at a predetermined temperature, the amount of hydroxyhydroquinone is insufficiently reduced. On the other hand, from Tables 1 and 2, after adding a small amount of acidic aqueous solution to the crushed 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 selectively reduced amounts are obtained.

Claims (8)

  A method for producing roasted coffee beans, wherein 15 to 95% by mass of an acidic aqueous solution is added to crushed raw material roasted coffee beans, and then held at 10 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 acidic aqueous solution has a pH of 1 or more and 6.5 or less.   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 per 100 g of roasted coffee beans of 15 mg or less.   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.