JP2017079618A - Method for producing coffee extraction liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing coffee extraction liquid useful as raw material for a coffee drink having excellent storage stability and also good richness and bitterness while reducing hydroxyhydroquinone.SOLUTION: Provided is a method for producing coffee extraction liquid comprising an extraction process in which the inside of an extraction machine is charged with the following components: (A) first roasted coffee beans having an L value of 14 to 20; (B) second roasted coffee beans having an L value higher than that of the first roasted coffee beans; and (C) active carbon in this order from the upstream side in the liquid passing direction, and is fed with an extraction solvent to obtain a coffee extraction liquid. The mass ratio between (A) the first roasted coffee beans and (B) the second roasted coffee beans, [(A)/(B)] is 0.2 to 0.8.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a coffee extract.

  Coffee beverages contain chlorogenic acids such as chlorogenic acid and ferulachic acid, which are a kind of polyphenols, and these chlorogenic acids are known to have excellent physiological activity. However, it has been reported that the physiological activity by chlorogenic acids is inhibited by hydroxyhydroquinone contained in coffee beverages. Therefore, it is advantageous to reduce hydroxyhydroquinone in the coffee beverage in order to effectively express the physiological activity due to chlorogenic acids.

  Therefore, coffee is extracted from coffee beans in the presence of a porous adsorbent whose pore radius is 0.7 nanometer (nm) or less and whose pore volume is 30% or more of the total pore volume of the porous adsorbent. By extracting the liquid, it is possible to reduce the hydroxyhydroquinone content to a concentration at which sufficient blood pressure lowering action can be obtained while maintaining the amount of chlorogenic acids in a certain range, and to obtain a coffee coffee with a refreshing flavor Has been reported (Patent Document 1).

  In addition, when the coffee beverage is a container-packed coffee beverage, it is preferable in terms of quality that the generation of precipitates during long-term storage or the like is suppressed. As a method for preventing the precipitation of coffee beverages, a method has been proposed in which treatment with mannan degrading enzyme and addition of an alkaline sodium salt or an alkaline potassium salt are used in combination (Patent Document 2).

JP 2007-54056 A JP 7-184546 A

The coffee beverage has a fragrant fragrance derived from roasted coffee beans, richness, good quality bitterness without crispness, and is highly palatable, but using a conventional porous adsorbent In the adsorption removal of hydroxyhydroquinone, not only the hydroxyhydroquinone but also the flavor components are simultaneously adsorbed and removed, so that the flavor balance tends to be impaired. In addition, in the case of a coffee beverage containing a high concentration of chlorogenic acids, precipitation is likely to occur during storage. Therefore, there is a need for a technique that can easily make a coffee beverage that is excellent in storage stability while reducing hydroxyhydroquinone without impairing flavor such as richness and good quality bitterness.
An object of the present invention is to provide a method for producing a coffee extract that is useful as a raw material for a coffee beverage that is excellent in storage stability and has good body and bitterness while reducing hydroxyhydroquinone.

  The present inventor extracts the first roasted coffee beans deeply roasted, the second roasted coffee beans having a higher L value than the first roasted coffee beans, and activated carbon from the upstream side in the liquid passing direction. Coffee that has excellent storage stability while reducing hydroxyhydroquinone without sacrificing flavor, such as richness and quality bitterness, by preparing an in-machine and supplying an extraction solvent into the extractor to produce a coffee extract It was found that an extract was obtained.

That is, the present invention provides the extractor with the following components (A) to (C) from the upstream side in the liquid passing direction: (A) the first roasted coffee beans having an L value of 14 to 20,
(B) a second roasted coffee bean having an L value higher than that of the first roasted coffee bean, and (C) an extraction step of supplying activated solvent to obtain a coffee extract by sequentially adding activated carbon;
The mass ratio [(A) / (B)] of the component (A) and the component (B) is 0.2 to 0.8,
A method for producing a coffee extract is provided.

  This invention also provides the manufacturing method of a container-packed coffee drink including the process of filling a container with the coffee extract obtained by the said manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, the coffee extract useful as a raw material of a coffee drink which is excellent in storage stability and good in richness and bitterness can be manufactured by simple operation, reducing hydroxyhydroquinone.

<Method for producing coffee extract>
In the method for producing a coffee extract of the present invention, first, (A) first roasted coffee beans, (B) second roasted coffee beans, and activated carbon are charged into an extractor.
Examples of the extractor include a drip extractor and a column extractor. The extractor preferably has a shower nozzle above the extraction tank, and has a structure capable of solid-liquid separation of roasted coffee beans and activated carbon and the coffee extract in the extraction tank, and a structure that can be heated or cooled (For example, an electric heater, a jacket through which hot water, steam, or cold water can flow) may be included. As the structure, for example, a wire mesh (mesh), a punching metal, or the like can be used. As the shape of the structure, various shapes such as a flat plate shape, a conical shape, and a pyramid shape can be mentioned. From the viewpoint of uniformity of preparation, a flat plate shape is preferable. Moreover, the opening diameter of a structure will not be specifically limited if it is an opening smaller than the average particle diameter of roasted coffee beans and activated carbon.

[(A) First roasted coffee beans]
(A) The first roasted coffee beans have an L value of 14 to 20, but from the viewpoint of richness, 14.5 or more is preferable, 15 or more is more preferable, 15.5 or more is more preferable, and bitterness From the viewpoint, 19.5 or less is preferable, 19 or less is more preferable, and 18.5 or less is more preferable. The L value is preferably 14.5 to 19.5, more preferably 15 to 19, and still more preferably 15.5 to 18.5. 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. In addition, the roasting method and roasting conditions of (A) 1st roasted coffee beans are not particularly limited. Further, (A) two or more types of coffee beans having different roasting degrees can be used as the first roasted coffee beans, and when using coffee beans having different roasting degrees, the L value is Those outside the range may be used, but it is preferable to use them in appropriate combination so that the average value of the L values is within the above range. The average value of L values is obtained as the sum of values obtained by multiplying the L value of roasted coffee beans to be used by the mass ratio of the roasted coffee beans. When two or more types of coffee beans having different roasting degrees are used, they may be mixed to form one layer, or a layer may be formed for each roasting degree. In that case, it is preferable to prepare beans having a low L value on the upstream side in the liquid passing direction in the stacking order of roasted coffee beans.

  (A) The bean species and production area of the first roasted coffee beans are not particularly limited and can be appropriately selected according to palatability. For example, the beans of roasted coffee beans include Arabica, Robusta, Revelica and Arabsta, and the coffee beans are produced in Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain. , Guatemala, Vietnam, Indonesia and so on. Moreover, you may use 2 or more types of roasted coffee beans with different bean types or production areas. In that case, even if they are mixed to form one layer, a layer is formed for each bean type or production area. Also good. When multiple layers are formed, the stacking order of roasted coffee beans is not particularly limited as long as the L value is the same.

  (A) The first roasted coffee beans may be unground or pulverized, but are preferably pulverized from the viewpoint of extraction efficiency. The pulverization method is not particularly limited, and a known method and apparatus can be used. Examples thereof include a pulverizer such as a cutter mill, a hammer mill, a jet mill, an impact mill, and a Wiley pulverizer.

Although the pulverized (A) first roasted coffee beans may be any of coarse grinding, medium grinding and fine grinding, fine grinding is preferred from the viewpoint of extraction efficiency. From the viewpoint of reducing hydroxyhydroquinone, the average particle size of the pulverized (A) first roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.5 mm or less, and From the viewpoint, 0.01 mm or more is preferable, 0.05 mm or more is more preferable, and 0.1 mm or more is even more preferable. The average particle size is preferably 0.01 to 5 mm, more preferably 0.05 to 2.5 mm, and still more preferably 0.1 to 1.5 mm. Here, the “average particle size of roasted coffee beans” in this specification corresponds to 50% (d ₅₀ ) in a volume-based cumulative particle size distribution curve measured by a laser diffraction / scattering particle size distribution measuring device. The particle size.
Such roasted coffee beans having a controlled average particle size may be obtained by crushing roasted coffee beans and sieving them to collect roasted coffee beans having a desired average particle size. In addition, as a sieve, a Tyler standard sieve, an ASTM standard sieve, a JIS standard sieve etc. can be used, for example.

[(B) Second roasted coffee beans]
(B) The second roasted coffee bean is not particularly limited as long as it has a higher L value than (A) the first roasted coffee bean. The L value is preferably 3 or higher, more preferably 5 or higher, and even more preferably 7 or higher.
In addition, as the L value of the (B) second roasted coffee beans, the L value is preferably 21 or more, more preferably 22 or more, still more preferably 23 or more, and from the viewpoint of bitterness, from the viewpoint of richness. The following is preferable, 30 or less is more preferable, and 28 or less is still more preferable. The range of the L value is preferably 21 to 35, more preferably 22 to 30, and still more preferably 23 to 28. More preferably (B) the second roasted coffee beans are within the range of the L value, and (A) the L value is preferably 3 or more, more preferably 5 or more than the first roasted coffee beans. More preferably, it is 7 or more. Note that (B) the roasting method and the roasting conditions of the second roasted coffee beans are not particularly limited as in (A) the first roasted coffee beans, and roasted coffee beans having a desired roasting degree. As long as the roasting degree is within the above range, commercially available roasted coffee beans may be used.

  (B) In the second roasted coffee beans, as in (A) the first roasted coffee beans, two or more roasted coffee beans having different roasting degrees may be used. You may use 2 or more types of roasted coffee beans with different origins. In addition, the bean type and production area of roasted coffee beans can be appropriately selected according to palatability. Specific examples of the bean type and production area are the same as those of (A) the first roasted coffee beans. Can be mentioned. When two or more kinds of roasted coffee beans are used, they may be mixed to form one layer, or a layer may be formed for each roast degree, bean type, or production area. When a plurality of layers of roasted coffee beans having different roasting degrees are formed, it is preferable to add beans having a low L value to the upstream side in the liquid passing direction in the stacking order of roasted coffee beans.

  (B) The second roasted coffee beans are preferably pulverized from the viewpoint of enhancing the coffee flavor. The pulverized (B) second roasted coffee beans may be any of coarsely ground, medium ground and finely ground, but from the viewpoint of extraction efficiency, finely ground is preferable. (B) Second roasted coffee beans As for the average particle size of (A), the same range as the average particle size described in the first roasted coffee beans can be adopted. In addition, the grinding | pulverization method and the classification method are not specifically limited, The method similar to (A) 1st roasted coffee beans can be employ | adopted.

  The amount of (A) first roasted coffee beans and (B) second roasted coffee beans used is the mass of (A) first roasted coffee beans and (B) second roasted coffee beans. Although the ratio [(A) / (B)] is 0.2 to 0.8, from the viewpoint of richness and bitterness, 0.25 or more is preferable, 0.3 or more is more preferable, and 0.35 or more is further From the viewpoint of storage stability, it is preferably 0.7 or less, more preferably 0.65 or less, still more preferably 0.6 or less, and particularly preferably 0.55 or less. The range of the mass ratio [(A) / (B)] is preferably 0.25 to 0.7, more preferably 0.3 to 0.65, still more preferably 0.35 to 0.6, Preferably it is 0.35-0.55. In addition, although each usage-amount of (A) 1st roasted coffee beans and (B) 2nd roasted coffee beans can be suitably selected according to an extraction scale etc., it prepares from a coffee extract. The amount of roasted coffee beans used per 100 g of the coffee beverage is preferably 1 g or more in terms of green beans, more preferably 2.5 g or more, and even more preferably 5 g or more. Here, the raw bean equivalent value assumes that 1 g of roasted coffee beans is equivalent to 1.3 g of green coffee beans (revised new edition, soft drinks, supervised by: National Soft Drinks Industry Association, published by Korin, 1989 Issued December 25, page 421).

[(C) Activated carbon]
(C) Examples of the raw material for the activated carbon include sawdust, coal, coconut shell, etc. Among them, coconut shell activated carbon is preferable. Moreover, activated carbon activated with a gas such as water vapor is preferably used. Moreover, although the shape of (C) activated carbon may be any of powder, granule, and fiber, powder and granule are preferable from the viewpoint of reducing hydroxyhydroquinone.
(C) The average particle diameter of the activated carbon is preferably 0.01 mm or more, more preferably 0.05 mm or more, still more preferably 0.1 mm or more, and still more preferably 0.2 mm or more, from the viewpoint of hydroxyhydroquinone reduction and flavor. And, 2 mm or less is preferable, 1.5 mm or less is more preferable, 0.8 mm or less is further more preferable, and 0.4 mm or less is still more preferable. (C) The average particle diameter of the activated carbon is preferably 0.01 to 2 mm, more preferably 0.05 to 1.5 mm, still more preferably 0.1 to 0.8 mm, and still more preferably 0.2. ~ 0.4 mm. Here, the “average particle diameter of activated carbon” in this specification refers to obtaining the particle size based on 6.3 of JIS K1474, then obtaining the particle size distribution based on 6.4, and further to 7) of the same item b). It means the mass average particle size calculated based on this.

  In addition, (C) activated carbon has an average pore radius of preferably 30 mm or less, more preferably 25 mm or less, further preferably 20 mm or less, more preferably 3 mm or more, and more preferably 5 mm or more, from the viewpoint of hydroxyhydroquinone reduction and flavor. 7 or more is more preferable. The range of the average pore radius is preferably 3 to 30 mm, more preferably 5 to 25 mm, and further preferably 7 to 20 mm. Here, in this specification, the “average pore radius of activated carbon” refers to the value of the pore radius indicating the peak top of the pore distribution curve obtained by the MP method, and the MP method refers to the literature (Colloid and Interface Science, 26, 46 (1968)). The average pore radius can be measured by a nitrogen adsorption method using BELSORP-mini (manufactured by Microtrack Bell).

Examples of such commercially available activated carbon include Shirakaba WH2c LSS (Nippon Enviro Chemicals Co., Ltd.), Taiko CW (Nimura Chemical Industry Co., Ltd.), Kuraray Coal GW, Kuraray Coal GW-H (above, Kuraray Chemical Co., Ltd.), etc. Can be mentioned.
Activated carbon fibers include polyacrylonitriles such as Fineguard (manufactured by Toho Rayon), pitches such as ador (manufactured by Unitika), phenols such as tactical (manufactured by Kuraray), K filters (Toyobo) And the like, and the like.

  In addition, (C) activated carbon may be used as it is or may be heat-sterilized. As the heat sterilization method, for example, in Japan, the sterilization method defined in the Food Sanitation Law can be applied. More specifically, the retort sterilization method, the high temperature short time sterilization method (HTST method) And ultra high temperature sterilization method (UHT method).

  (C) The amount of activated carbon used is 5% by mass or more based on the total amount of (A) first roasted coffee beans and (B) second roasted coffee beans from the viewpoint of hydroxyhydroquinone reduction and flavor. 10% by mass or more is more preferable, 15% by mass or more is more preferable, and 50% by mass or less is preferable, 45% by mass or less is more preferable, 40% by mass or less is further preferable, and 35% by mass or less is particularly further. preferable. The range of the amount used is preferably 5 to 50% by mass, more preferably 10 to 45%, based on the total amount of (A) first roasted coffee beans and (B) second roasted coffee beans. % By weight, more preferably 15 to 40% by weight, even more preferably 15 to 35% by weight.

[Preparation]
As a method of charging roasted coffee beans and activated carbon, (A) first roasted coffee beans, (B) second roasted coffee beans, and (C) activated carbon from the upstream side in the liquid passing direction. It is preferable to charge in a layered manner. For example, when liquid is passed from above the extractor, (C) activated carbon is charged on the partition plate mounted in the extractor, and (C) the upper surface of the activated carbon is leveled so that the height is uniform, (C) The second roasted coffee beans are charged so as to cover the activated carbon, (B) the upper surface of the second roasted coffee beans is leveled so that the height is uniform, and (B (A) First roasted coffee beans are charged so as to cover the second roasted coffee beans, and (A) the top surface of the first roasted coffee beans is leveled so that the height is uniform. A laminating method for performing the operation can be employed.

Moreover, after preparing activated carbon, you may wash | clean activated carbon with an aqueous solvent from a viewpoint of hydroxyhydroquinone reduction. The activated carbon may be washed by, for example, passing an aqueous solvent through the extractor after charging the activated carbon into the extractor and before charging roasted coffee beans. The aqueous solvent used for washing is discharged out of the extractor. Examples of the aqueous solvent include water, hydrous alcohol, carbonated water, and the like, but it is preferable to use the same solvent as that used for extraction. Washing with an aqueous solvent preferably has sterilization. From this viewpoint, the temperature of the aqueous solvent is preferably 60 to 100 ° C, more preferably 70 to 95 ° C.
The amount of the aqueous solvent used for washing is preferably 5 times by mass or more, more preferably 10 times by mass or more, further preferably 15 times by mass or more, more preferably 200 times by mass or less, and preferably 130 times by mass or less with respect to the activated carbon. More preferably, 100 mass times or less is still more preferable, and 50 mass times or less is still more preferable. The range of the amount of the aqueous solvent used is preferably 5 to 200 times by mass, more preferably 10 to 130 times by mass, still more preferably 15 to 100 times by mass, and even more preferably 15 to 50 masses with respect to the activated carbon. Is double.

[Extraction process]
Next, an extraction solvent is supplied into the extractor. This makes it possible to perform the extraction of the coffee extract from the roasted coffee beans and the contact treatment between the coffee extract and the activated carbon substantially simultaneously in the same system. It is not necessary to perform the contact process separately, and an apparatus for performing each process is not required. Therefore, it is possible to greatly reduce labor (number of processes, time, etc.) and cost required for manufacturing.
In addition, since (A) the first roasted coffee beans have a low L value, (A) the coffee extract obtained from the first roasted coffee beans has a good quality bitter taste, but the hydroxy produced by roasting Hydroquinone is included. (A) The coffee extract obtained from the first roasted coffee beans can reduce hydroxyhydroquinone while maintaining good bitterness by contacting with (C) activated carbon. Further, (B) the second roasted coffee beans have a high L value, and (B) the coffee extract obtained from the second roasted coffee beans contains abundant chlorogenic acids, so that the richness can be enhanced. .

  Examples of the extraction solvent include water, hydrous alcohol, carbonated water and the like. Among these, water is preferable from the viewpoint of flavor. As water, tap water, natural water, distilled water, ion-exchanged water or the like can be appropriately selected and used. As the hydrous alcohol, hydrous ethanol is preferable, and the alcohol concentration can be appropriately selected. In addition, you may adjust pH by including pH adjusters, such as sodium hydrogencarbonate, L-ascorbic acid, sodium L-alcorbate, in an extraction solvent, for example. The pH (20 ° C.) of the extraction solvent is usually 4 to 10, and 5 to 7 is preferable from the viewpoint of flavor.

  The temperature of the extraction solvent is 70 to 100 ° C., but preferably 80 ° C. or higher, more preferably 85 ° C. or higher, more preferably 90 ° C. or higher, and 99 ° C. from the viewpoint of flavor. The following is preferable and 98 degrees C or less is still more preferable. The temperature range of the extraction solvent is preferably 80 to 100 ° C, more preferably 85 to 99 ° C, and still more preferably 90 to 98 ° C.

  As a supply method of the extraction solvent, for example, a method of supplying the extractor from below to above (upflow) or a method of supplying from above to below (downflow) can be mentioned, and can be appropriately selected. For example, when manufacturing using an extractor provided with a shower nozzle above, it is preferable to supply the extraction solvent in a downward flow.

  The supply speed of the extraction solvent can be set as appropriate. For example, when a drip extractor or a column extractor is used, from the viewpoint of flavor, (A) the first roasted coffee beans and (B) the second roast 0.08 kg / min or more is preferable per 1 kg of the total amount of green coffee beans, more preferably 0.1 kg / min or more, still more preferably 0.15 kg / min or more, and 0.5 kg / min from the viewpoint of reducing hydroxyhydroquinone Min / min is preferred, 0.4 kg / min or less is more preferred, and 0.3 kg / min or less is even more preferred. The range of the supply speed is preferably (0.08 to 0.5 kg / min, more preferably) per 1 kg of the total amount of (A) first roasted coffee beans and (A) second roasted coffee beans. 0.1 to 0.4 kg / min, more preferably 0.15 to 0.3 kg / min.

Further, the extraction step may include a step of supplying a predetermined amount of the extraction solvent into the extractor and then stopping the supply of the extraction solvent and holding the state for a predetermined time. Thereby, roasted coffee beans can be swollen and extraction of chlorogenic acids can be promoted.
In this case, the supply amount of the extraction solvent is preferably 0.5 mass times or more, preferably 1 mass times or more with respect to the total amount of A) the first roasted coffee beans and (B) the second roasted coffee beans. Is more preferably 1.5 times by mass or more, more preferably 10 times by mass or less, more preferably 7 times by mass or less, and still more preferably 5 times by mass or less. The range of the supply amount of the extraction solvent is preferably 0.5 to 10 times, more preferably, the total amount of A) first roasted coffee beans and (B) second roasted coffee beans. Is 1 to 7 times by mass, more preferably 1.5 to 5 times by mass.
The holding time is preferably 1 minute or longer, more preferably 3 minutes or longer, further preferably 5 minutes or longer, more preferably 20 minutes or shorter, more preferably 18 minutes or shorter, and further preferably 16 minutes or shorter from the viewpoint of flavor. preferable. The range of the holding time is preferably 1 to 20 minutes, more preferably 3 to 18 minutes, and further preferably 5 to 16 minutes.

  Next, the coffee extract is discharged out of the extractor. When discharging the coffee extract to the outside of the extractor, it is preferable to simultaneously supply the extraction solvent. The supply of the extraction solvent may be continuous, but may be intermittent.

  The discharge rate of the coffee extract is preferably substantially the same as the supply rate of the extraction solvent. Specifically, it is preferably 0.08 kg / min or more, more preferably 0.1 kg / min or more per 1 kg of the total amount of (A) first roasted coffee beans and (B) second roasted coffee beans. 0.15 kg / min or more is more preferable, 0.5 kg / min or less is preferable, 0.4 kg / min or less is more preferable, and 0.3 kg / min or less is more preferable. The range of the supply speed is preferably (0.08 to 0.5 kg / min, more preferably) per 1 kg of the total amount of (A) first roasted coffee beans and (B) second roasted coffee beans. 0.1 to 0.4 kg / min, more preferably 0.15 to 0.3 kg / min.

Next, the discharge of the coffee extract is stopped, but the extraction ratio of the coffee extract, that is, the coffee extract with respect to the total amount of A) the first roasted coffee beans and (B) the second roasted coffee beans It is preferable to stop when the mass ratio reaches a predetermined value.
The extraction magnification (the mass of the coffee extract / (A) the total amount of the first roasted coffee beans and (B) the second roasted coffee beans) is preferably 1 or more, more preferably 3 or more, and more preferably 4 or more. More preferably, it is preferably 15 or less, more preferably 13 or less, and still more preferably 12 or less. The range of the extraction magnification is preferably 1 to 15 times by mass, more preferably 3 to 13 times by mass, and further preferably 4 to 12 times by mass.

(Solid-liquid separation)
After the extraction step, the discharged coffee extract may be cooled and solid-liquid separated if necessary. Examples of the solid-liquid separation include filtration, membrane treatment, and centrifugation, and can be performed alone or in combination of two or more.

  For the filtration, for example, filter separation using a filter made of metal such as filter paper or stainless steel can be employed. In filter paper filtration, a filter aid may be precoated on the filter paper. The mesh size of the filter is, for example, 18 to 300 mesh.

Membrane filtration can be processed under general filtration conditions. The membrane pore diameter is preferably 0.1 μm or more, more preferably 0.15 μm or more, further preferably 0.2 μm or more from the viewpoint of removing contaminants, and 10 μm or less from the viewpoint of chlorogenic acid recovery and filtration efficiency. Preferably, it is 5 μm or less, more preferably 2 μm or less. The range of the membrane pore diameter is preferably 0.1 to 10 μm, more preferably 0.15 to 5 μm, and still more preferably 0.2 to 2 μm. In addition, as a measuring method of a membrane pore diameter, although the general measuring method using the mercury intrusion method, the bubble point test, the bacteria filtration method, etc. is mentioned, it is preferable to use the value calculated | required by the bubble point test.
Examples of the material of the film include a polymer film, a ceramic film, and a stainless film. Examples of the form of the membrane include a flat membrane, a spiral membrane, a hollow fiber membrane, a monolith type membrane, and a pencil type membrane.

  Centrifugation can be performed using a general apparatus such as a separation plate type, a cylindrical type, or a decanter type. As centrifugation conditions, the temperature is preferably 5 to 70 ° C, more preferably 10 to 40 ° C. For example, in the case of a separation plate type, the number of rotations is preferably 2000 to 10000 r / min, more preferably 2500 to 9000 r / min, still more preferably 3000 to 8000 r / min, and the time is preferably Is 0.2 to 75 minutes, more preferably 0.5 to 60 minutes, still more preferably 1 to 30 minutes.

[Mannan degrading enzyme treatment]
In the present invention, a mannan degrading enzyme may be added to the coffee extract after the extraction step or the coffee extract after the solid-liquid separation. Thereby, generation | occurrence | production of the precipitation at the time of a preservation | save can be suppressed and the preservation | save stability of a coffee drink can be improved.
Mannan degrading enzyme is not limited in its origin, and any mannan degrading enzyme can be used as long as it has mannan degrading activity. For example, as the origin, filamentous fungi (Aspergillus aculeatus, Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus usamii, Humicola insolens, Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum, Trichoderma viride), Bacillus subtilis (Bacillus subtilis), Basidiomycetes ( Corticium, Pycnoporus coccineus ). Mannan degrading enzymes include α and β forms, with β forms being preferred.
As the conditions for the enzyme treatment, the reaction temperature, time, pH, addition amount, and the like can be appropriately selected depending on the origin and activity of the enzyme used. For example, when 500 U / g mannanase derived from Aspergillus aculeatus is used, the addition amount is preferably 0.1 to 100 U, more preferably 0.2 to 50 U, still more preferably 0, per 1 g of the solid content in the coffee extract. .3 to 10 U, particularly preferably 0.4 to 3 U. Here, 1 U is an amount that causes an increase in reducing power corresponding to 1 μmol of mannose per minute under the conditions of 40 ° C. and pH 5.0. Moreover, it is not necessary to remove the added enzyme after the reaction.

<Method for producing containerized coffee beverage>
The manufacturing method of the container-packed coffee drink of this invention includes the process of filling a container with the coffee extract obtained by the above-mentioned manufacturing method.
The coffee extract can be adjusted to a desired pH by adding a pH adjuster before heat sterilization described below. The pH (20 ° C.) of the coffee extract is preferably 5 or more, more preferably 5.5 or more, still more preferably 6 or more, and preferably 7 or less, and 6.8 or less from the viewpoints of storage stability and flavor balance. Is more preferable, and 6.5 or less is still more preferable. The pH range is preferably 5 to 7, more preferably 5.5 to 6.8, and even more preferably 6 to 6.5. Examples of the pH adjuster include sodium hydrogen carbonate, L-ascorbic acid, sodium L-alcorbate and the like, and can be used alone or in combination of two or more.
Further, the coffee extract may be blended after being concentrated or diluted as necessary so as to obtain a desired Brix. From the viewpoint of flavor balance, the Brix of the coffee extract is preferably 1 or more, more preferably 1.5 or more, further preferably 2 or more, preferably 7 or less, more preferably 6 or less, and still more preferably 5 or less. The range of Brix is preferably 1 to 7, more preferably 1.5 to 6, and further preferably 2 to 5. In addition, Brix can measure a coffee extract at 20 degreeC using a saccharimeter. As the saccharimeter, for example, Atago RX-5000 (manufactured by Atago) can be used.

  The coffee beverage of the present invention can be filled in ordinary packaging containers such as molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, metal cans, paper containers combined with metal foil and plastic films, bottles and the like. . In this case, the container can be packed into a 50-500 mL canned coffee beverage. The canned coffee beverage is preferably single-strength. Here, “single strength” refers to what can be drunk as it is after opening the packaged coffee beverage.

  Moreover, the container-packed coffee drink of this invention may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated by applicable laws and regulations (the food sanitation law in Japan). Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). It is also possible to select the heat sterilization method according to the type of container. For example, if the container can be heat sterilized after filling the container, such as a metal can, retort sterilization is adopted. can do. As for PET bottles and paper containers that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are heat-sterilized in advance under the same sterilization conditions as described above and sterilized in an aseptic environment Can be adopted.

  The container-packed coffee beverage of the present invention has a sweetener, a milk component, an antioxidant, a fragrance, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a dye, an emulsifier, a preservative, and a seasoning as desired. You may mix | blend 1 type (s) or 2 or more types of additives, such as a foodstuff, a sour agent, an amino acid, and a quality stabilizer. The container-packed coffee beverage of the present invention may be a black coffee beverage or a milk coffee beverage.

  The content of chlorogenic acids in the container-packed coffee beverage of the present invention is preferably 0.06% by mass or more, more preferably 0.07% by mass or more, and further preferably 0.08% by mass or more from the viewpoint of physiological effects. Moreover, from a viewpoint of flavor balance, 0.45 mass% or less is preferable, 0.4 mass% or less is more preferable, and 0.35 mass% or less is still more preferable. The range of the content of such chlorogenic acids is preferably 0.06 to 0.45% by mass, more preferably 0.07 to 0.4% by mass, and still more preferably 0.08 to 0.4% in a packaged coffee beverage. 0.35% by mass. 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 collective term for acid and monoferlaquinic acid of 5-ferlaquinic acid, and the content of chlorogenic acids is defined based on the total amount of the above six types.

  From the viewpoint of physiological effects, the content of hydroxyhydroquinone in the packaged coffee beverage of the present invention is preferably 2 mg or less, preferably 1.5 mg or less, more preferably 1 mg or less, per kg of packaged coffee beverage. The lower limit of the content of such hydroxyhydroquinone is not particularly limited, and may be 0.000 mg per 1 kg of packaged coffee beverage. From the viewpoint of production efficiency, 0.001 mg or more is preferable, and 0.01 mg or more is preferable. Further preferred. The hydroxyhydroquinone content is preferably 0.001 to 2 mg, more preferably 0.001 to 1.5 mg, and still more preferably 0.001 to 1 mg per 1 kg of the packaged coffee beverage. Here, “the content of hydroxyhydroquinone is 0.000 mg” is a concept including the case where the content of hydroxyhydroquinone is below the detection limit in the “analysis of hydroxyhydroquinone” described in the examples below. is there.

  In the packaged coffee beverage of the present invention, the mass ratio [(b) / (a)] of (a) chlorogenic acids and (b) hydroxyhydroquinone is preferably 0.002 or less from the viewpoint of physiological effects, and preferably 001 or less is more preferable, and 0.0005 or less is still more preferable. The lower limit of the mass ratio [(b) / (a)] is not particularly limited, and may be 0. However, from the viewpoint of production efficiency, 0.00001 or more is preferable, and 0.0001 or more is more preferable. The mass ratio [(b) / (a)] is preferably 0.00001 to 0.002, more preferably 0.00001 to 0.001, and still more preferably 0.0001 to 0.0005. .

  From the viewpoint of flavor balance, the pH (20 ° C.) of the container-packed coffee beverage of the present invention is preferably 4.5 or more, more preferably 4.8 or more, further preferably 5 or more, and preferably 7 or less, 6 .5 or less is more preferable, and 6 or less is more preferable. The pH (20 ° C.) is preferably 4.5 to 7, more preferably 4.8 to 6.5, and still more preferably 5 to 6.

1. Analysis of chlorogenic acids HPLC was used as an analytical instrument. The model numbers of the constituent units of the apparatus are as follows.
・ UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation)
-Column oven: L-2300 (Hitachi High-Technologies Corporation)
・ Pump: L-2130 (Hitachi High-Technologies Corporation)
・ Autosampler: L-2200 (Hitachi High-Technologies Corporation)
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact 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 A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: acetonitrile

Concentration gradient condition Time Eluent A Eluent B
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, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Retention time of chlorogenic acids (unit: minute) 6 types of chlorogenic acids, monocaffeoylquinic acid: 5.3, 8.8, 11.6, total 3 points monoferlaquinic acid: 13.0, 19.9 21.0 in total 3 points From the area values of the 6 types of chlorogenic acids obtained here, 5-caffeoylquinic acid was used as a standard substance, and mass% was obtained.

2. Analysis of Hydroxyquinone The analysis method of hydroxyhydroquinone is as follows.
The analytical instrument used was a Couloarray system (model 5600A, development / manufacturing: ESA, USA, import / sales: MC Medical Co., Ltd.) 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 5010, Couloarray Organizer Couloarray electronics module Software: Model 5600A
-Solvent delivery module: Model 582, Gradient mixer-Autosampler: Model 542, Pulse damper-Degasser: Degasys Ultimate DU3003
-Column oven: 505
Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm (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: 200mV
-Column oven set temperature: 40 ° C
Eluent C: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution Eluent D: 0.1 ( W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution

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

Concentration gradient condition Time Eluent C Eluent D
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%

  The analytical sample was prepared by accurately weighing 5 g of the sample, and then adding 0.5 (W / V)% phosphoric acid, 0.5 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution. The volume was made up to 10 mL, and this solution was centrifuged to obtain a supernatant. This supernatant was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir volume: 3 mL, GL Sciences Inc.), and about 0.5 mL of the first passage solution was removed to obtain a passage solution. The passing liquid was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and immediately subjected to analysis.

  In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.38 minutes. From the obtained peak area value, mass% was determined using hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) as a standard substance.

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

4). Evaluation of Storage Stability After storing the canned coffee drinks obtained in each Example and Comparative Example at 65 ° C. for 10 days, the contents are taken out, and the appearance is evaluated by the following indicators by 5 specialist panels. Average score was calculated.

Evaluation Criteria The storage stability of the canned coffee beverage of Example 1 was rated as 1, and the storage stability of the canned coffee beverage of Comparative Example 3 was rated as 3, which was evaluated in the following three stages.

Score 1: No precipitation at all 2: There is no precipitation, but there is suspended matter 3: There is precipitation

5. Sensory evaluation About the “richness” and “good quality bitterness” of the canned coffee beverages obtained in each of the examples and comparative examples, evaluation was performed by five specialist panels using the following indicators, and then the average score was calculated.

Evaluation Criteria 1) Fullness The richness of the canned coffee beverage of Example 7 was rated 1 and the richness of the canned coffee beverage of Comparative Example 4 was rated 4 and was evaluated in the following four stages.

Score 1: There is enough body 2: There is body 3: The body is slightly weak 4: There is no body

2) Good bitterness The bitterness of the canned coffee beverage of Example 7 was rated 1 and the bitterness of the canned coffee beverage of Comparative Example 4 was rated 4 and evaluated in the following four stages.

Score 1: Sharp bitterness is strongly felt, no bitterness is pulled back 2: Sharp bitterness is felt, little bitterness is pulled back 3: Sharp bitterness is felt, but bitterness is slightly pulled back 4: Sharp bitterness is felt, but there is a bitterness

Example 1
In a column extractor (inner diameter 73 mm, length 590 mm), steam activated coconut shell activated carbon 90 g (Kuraray Coal GW 32/60, average particle size 0.358 mm, average pore radius 2.0 nm, first roasted coffee beans And 22.5% by mass based on the total amount of the second roasted coffee beans), and the upper surface of the activated carbon was flattened so that the height was uniform. Next, 280 g of second roasted coffee beans of L26 (Vietnam, Robusta seed, average particle size 0.965 mm) are charged so as to cover the activated carbon, and the second roasted coffee beans so that the height is uniform. Leveled the top of the flat. Next, 120 g of L15.5 first roasted coffee beans (Brazil, Arabica seed, average particle size 0.965 mm) so that the height is uniform so as to cover the second roasted coffee beans The top surface of the first roasted coffee beans was leveled. Next, 2 kg of ion exchange water at 95 ° C. is supplied from above the column extractor at a rate of 0.0798 kg / min, and the extraction of the coffee extract from the roasted coffee beans and the activated carbon treatment of the coffee extract are performed simultaneously. And a Brix 4.09% coffee extract was obtained. After cooling the obtained coffee extract to 25 ° C. or lower, it was filtered (NXA0.5-30-U-M7S, manufactured by Nippon Pole Co., Ltd.), and an aspergillus aculeatus- derived mannanase (MCE) having an activity of 500 U / g. -0055, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added at 0.84 U per gram of coffee solid content, and the mixture was stirred at 25 ° C for 60 minutes. Next, the coffee extract after the mannanase treatment was adjusted to pH 6.5 with an aqueous solution in which sodium bicarbonate was dissolved, and then diluted with ion-exchanged water so that Brix was 2.30% to obtain a coffee beverage. Next, the coffee beverage was heated to 75 ° C., filled in a 190 g can container, sealed, and sterilized at 129 ° C. for 8.5 minutes to obtain a can coffee beverage with a pH of 5.8. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 1.

Examples 2 and 3
A canned coffee beverage was produced in the same manner as in Example 1 except that the L value of the second roasted coffee beans was changed. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 1.

Examples 4 and 5
A canned coffee beverage was produced in the same manner as in Example 1 except that the L value of the first roasted coffee beans was changed. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 1.

Comparative Example 1
A canned coffee beverage was produced in the same manner as in Example 1 except that the first roasted coffee beans and the second roasted coffee beans were extracted in a mixed bed. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 1.

Comparative Example 2
A canned coffee beverage was produced in the same manner as in Example 1, except that the first roasted coffee beans and the second roasted coffee beans were laminated and extracted in this order on the activated carbon. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 1.

  From Table 1, from the upstream side in the liquid passing direction, the first roasted coffee beans, the second roasted coffee beans, and activated charcoal are charged in this order, and the flavor such as richness and good quality bitterness is impaired. In addition, it can be seen that a coffee extract useful as a raw material for a coffee beverage that is excellent in storage stability while reducing hydroxyhydroquinone can be obtained.

Examples 6 and 7 and Comparative Examples 3 and 4
A canned coffee beverage was produced in the same manner as in Example 1 except that the mass ratio of the first roasted coffee beans and the second roasted coffee beans was changed. The obtained canned coffee drink was analyzed and evaluated. The results are shown in Table 2.

  From Table 2, by making the first roasted coffee beans and the second roasted coffee beans at a specific mass ratio, it is preserved while reducing hydroxyhydroquinone without impairing flavors such as richness and good quality bitterness. It turns out that the coffee extract useful as a raw material of the coffee drink excellent also in stability is obtained.

Claims (10)

In the extractor, the following components (A) to (C) from the upstream side in the liquid passing direction,
(A) a first roasted coffee bean having an L value of 14 to 20,
(B) a second roasted coffee bean having an L value higher than that of the first roasted coffee bean, and (C) an extraction step of supplying activated solvent to obtain a coffee extract by sequentially adding activated carbon;
(A) The mass ratio [(A) / (B)] of the first roasted coffee beans to (B) the second roasted coffee beans is 0.2 to 0.8.
A method for producing a coffee extract.   (B) The method for producing a coffee extract according to claim 1, wherein the second roasted coffee bean has an L value of 3 or more higher than that of the first roasted coffee bean.   (B) The manufacturing method of the coffee extract of Claim 1 or 2 whose L value of a 2nd roasted coffee bean is 21-35.   (C) The usage-amount of activated carbon is 5-50 mass% with respect to the total amount of (A) 1st roasted coffee beans and (B) 2nd roasted coffee beans, Any of Claims 1-3 A method for producing a coffee extract according to claim 1.   The manufacturing method of the coffee extract of any one of Claims 1-4 whose usage-amount of an extraction solvent is 0.5-10 mass times with respect to the total amount of roasted coffee beans.   The method for producing a coffee extract according to any one of claims 1 to 5, wherein (A) the first roasted coffee beans and (B) the second roasted coffee beans are pulverized.   The manufacturing method of the coffee extract as described in any one of Claims 1-6 including the process of carrying out solid-liquid separation of the coffee extract after an extraction process.   The manufacturing method of the coffee extract as described in any one of Claims 1-7 including the process of adding a mannan degrading enzyme to a coffee extract after an extraction process.   The manufacturing method of a container-packed coffee drink including the process of filling a container with the coffee extract obtained by the manufacturing method of any one of Claims 1-8.   The method for producing a containerized coffee beverage according to claim 9, wherein the content of the chlorogenic acids in the containerized coffee beverage is 0.06 to 0.45 mass%.