JP2017192338A - Regular coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a regular coffee having reduced hydroxy hydroquinone while maintaining an amount of chlorogenic acid.SOLUTION: A regular coffee contains (A) crushed and roasted coffee beans with an average particle size of 200 μm or more and (B) indigestible dextrin, with a mass ratio between (A) crushed and roasted coffee beans and (B) indigestible dextrin [(B)/(A)] of 0.1-1.5.SELECTED DRAWING: None

Description

  The present invention relates to regular coffee.

  Regular coffee is obtained by roasting raw coffee beans and pulverizing the obtained roasted coffee beans with a pulverizer. Normally, hot water is poured into the pulverized roasted coffee beans and extracted to provide a coffee extract for drinking. Freshly brewed coffee beverages are rich in coffee scent and highly tasteful. However, roasted coffee beans that are stored in a crushed state for a long period of time may reduce the original flavor of the coffee due to oxidation. Are known. Moreover, chlorogenic acids are contained in coffee beverages, 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 action by chlorogenic acids, it is advantageous to use roasted coffee beans with reduced hydroxyhydroquinone.

  On the other hand, indigestible dextrin is a dextrin that is difficult to be decomposed by human digestive enzymes and reported to have physiological effects such as postprandial blood glucose level increase inhibitory action, postprandial neutral fat increase inhibitory action, intestinal regulating action, etc. Has been. In recent years, application of such indigestible dextrin to foods and drinks has been studied. For example, functional coffee (patent document 1) etc. which mixed the 5 weight part indigestible dextrin with 1 weight part of soluble coffee powder, and intended the suppression of a raise of a blood glucose level etc. are proposed. Moreover, it has been reported that the flavor deterioration and heat denaturation by the heat | fever which generate | occur | produce at the time of grind | pulverizing a seed seed with a grinder can be suppressed by adding indigestible dextrin to a seed (patent document 2).

JP 2000-316478 A JP 2008-17784 A

  An object of the present invention is to provide regular coffee with reduced hydroxyhydroquinone while maintaining the amount of chlorogenic acids.

  As a result of studying in view of the above problems, the present inventor has added hydroxydiquinone while maintaining the amount of chlorogenic acids by containing indigestible dextrin at a specific ratio in crushed roasted coffee beans having a controlled average particle size. It has been found that regular coffee with reduced can be obtained.

  That is, the present invention includes (A) ground roasted coffee beans having an average particle size of 200 μm or more and (B) indigestible dextrin, (A) ground roasted coffee beans and (B) indigestible dextrin A regular coffee having a mass ratio [(B) / (A)] of 0.1 to 1.5 is provided.

  The present invention is also a coffee product in which the regular coffee is contained in a package, or a cartridge for producing a cup of coffee drink by passing water through the cartridge body, and the regular coffee is contained in the cartridge body. The cartridge to be accommodated is provided.

  The present invention further includes (A) ground roasted coffee beans having an average particle size of 200 μm or more and (B) indigestible dextrin, wherein the mass ratio [(B) / (A)] is 0.1 to 1. The present invention provides a method for reducing hydroxyhydroquinone in ground and roasted coffee beans that coexists in a ratio of 0.5.

  ADVANTAGE OF THE INVENTION According to this invention, while maintaining the amount of chlorogenic acids, not only hydroxyhydroquinone can be reduced, but the regular coffee which the lingering scent of coffee continues can be provided. Therefore, the regular coffee of the present invention can be sufficiently expected to have a physiological effect due to chlorogenic acids and has high palatability, so that it is useful as a raw material for coffee drinks to be continuously consumed over a long period of time.

[Regular coffee]
As used herein, “regular coffee” refers to a powder containing roasted coffee beans used to prepare a coffee beverage by extraction.
The regular coffee of the present invention contains ground roasted coffee beans having an average particle size of 200 μm or more as the component (A).
Examples of the roasted coffee bean include Arabica, Robusta, Revelica, and Arabsta. Moreover, although it does not specifically limit as a production region of coffee beans, For example, Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala, Vietnam, Indonesia etc. can be mentioned.

  The roasted coffee beans may be roasted coffee beans or commercial products. The method for roasting green coffee beans is not particularly limited, and a known method can be appropriately selected. The roasting conditions can also be appropriately selected so as to obtain roasted coffee beans having a desired roasting degree.

  The L value of roasted coffee beans is preferably 15 or more, more preferably 15.5 or more, still more preferably 16 or more, and preferably 30 or less, more preferably 25 or less, from the viewpoint of the content and flavor of chlorogenic acids. 22 or less is more preferable. The range of the L value is preferably 15 to 30, more preferably 15.5 to 25, and still more preferably 16 to 22. 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.

  One or more roasted coffee beans can be used. When using two or more types of roasted coffee beans, 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 L values is determined as the sum of values obtained by multiplying the L value of roasted coffee beans to be used by the content ratio of the roasted coffee beans.

  The method for crushing roasted coffee beans is not particularly limited, and known methods and apparatuses can be used. For example, a cutter mill, a hammer mill, a jet mill, an impact mill, a Willet grinder, etc. in addition to a mallet and a hammer. Can be mentioned.

The average particle size of the pulverized roasted coffee beans is 200 μm or more, but from the viewpoint of reducing hydroxyhydroquinone, 300 μm or more is preferable, 500 μm or more is more preferable, 650 μm or more is more preferable, 3000 μm or less is preferable, and 2000 μm or less is more preferable. Preferably, it is 1500 μm or less. The range of the average particle diameter is preferably 300 to 3000 μm, more preferably 500 to 2000 μm, and still more preferably 650 to 1500 μm. In the present specification, the “average particle size” 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 device. It is also possible to classify so that the average particle diameter is within the above range using Tyler standard sieve, ASTM standard sieve, JIS standard sieve, etc., and the desired average particle diameter is the particle size distribution of laser diffraction / scattering method. Even when it is outside the measuring range of the measuring device, it can be classified using the sieve.

The regular coffee of the present invention contains an indigestible dextrin as component (B) in order to reduce hydroxyhydroquinone while maintaining the amount of chlorogenic acids in the pulverized roasted coffee beans.
(B) Indigestible dextrin is dextrin that remains without being hydrolyzed by human digestive enzymes, and is obtained by heating a starch with a small amount of hydrochloric acid and then treating with an enzyme such as α-amylase or glucoamylase. It can be obtained by fractionating the dietary fiber fraction. The origin of starch is not particularly limited as long as it is used in the food field, and examples include starch derived from plants such as corn, potato, sweet potato, wheat, rice, glutinous rice, and tapioca. Can do. Among these, corn-derived indigestible dextrin is preferable in that it easily receives a desired effect.

  (B) The dextrose equivalent (DE) of the hardly digestible dextrin is preferably 1 or more, more preferably 5 or more, still more preferably 7 or more, still more preferably 8 or more, from the viewpoint of reducing hydroxyhydroquinone. The above is more preferable, and 30 or less is preferable, 25 or less is more preferable, 23 or less is further preferable, 20 or less is more preferable, and 15 or less is still more preferable. The range of such dextrose equivalent is preferably 1-30, more preferably 5-25, still more preferably 7-23, still more preferably 8-20, and even more preferably 9-15. Commercially available products can be used as such indigestible dextrins, such as Pine Fiber, Fibersol 2 (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), Promiter 85 (trade name, manufactured by Tate & Lyle), etc. Can be mentioned. Among these, fiber sol 2 is preferable. The dextrose equivalent (DE) can be measured by an analysis method suitable for the state of the measurement sample among the commonly known methods for measuring carbon dioxide. Specifically, it can be measured by the method described in Examples below.

  The regular coffee of the present invention has a mass ratio [(B) / (A)] of (A) ground roasted coffee beans and (B) indigestible dextrin of 0.1 to 1.5, but hydroxyhydroquinone. From the viewpoint of reduction and enhancement of coffee scent reverberation, 0.15 or more is preferable, 0.18 or more is more preferable, 0.2 or more is more preferable, and coffee scent reverberation enhancement, sweetness derived from indigestible dextrin In light of suppression, 1.1 or less is preferable, 1.0 or less is more preferable, and 0.75 or less is even more preferable. The mass ratio [(B) / (A)] is preferably 0.15 to 1.1, more preferably 0.18 to 1.0, and still more preferably 0.2 to 0.75. .

The regular coffee of the present invention may be in a state where (A) ground roasted coffee beans having an average particle diameter of 200 μm or more and (B) indigestible dextrin coexist, for example, (A) average particle diameter It is only necessary to mix the pulverized roasted coffee beans having a particle size of 200 μm or more and (B) indigestible dextrin at a specific mass ratio and maintain the state. Here, “holding” refers to continuously maintaining a state in which ground roasted coffee beans and indigestible dextrin coexist. Thereby, hydroxyhydroquinone can be reduced while maintaining the amount of chlorogenic acids.
From the viewpoint of reducing hydroxyhydroquinone, the retention time is preferably 1 day or longer, more preferably 5 days or longer, and even more preferably 10 days or longer. In addition, a coexistence state can be continued until it prepares a coffee drink from regular coffee. The holding temperature may be room temperature (20 ± 15 ° C.) or a temperature lower than 5 ° C. Regular coffee can be stored at a low temperature or room temperature.

  When placed in such a coexistence state, the regular coffee of the present invention is preferably 15% or more, more preferably 25% or more, and still more preferably 35% of the amount of hydroxyhydroquinone usually contained in the crushed roasted coffee beans. This can be reduced.

  Moreover, the regular coffee of this invention can comprise the following characteristics (i) to (iii), for example.

(I) In the regular coffee of the present invention, the content of (C) chlorogenic acids per 100 g of regular coffee is preferably 250 mg or more, more preferably 300 mg or more, more preferably 325 mg, from the viewpoint of physiological effects and enhancement of the scent of coffee aroma. The above is more preferable, and from the viewpoint of flavor balance, 2000 mg or less is preferable, 1500 mg or less is more preferable, and 1000 mg or less is more preferable. (C) As content range of chlorogenic acids, it is 250-2000 mg per 100 g of regular coffee, More preferably, it is 300-1500 mg, More preferably, it is 325-1000 mg. Here, in this specification, “(C) chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid, Monoferlaquinic acid of 4-ferlaquinic acid and 5-ferlaquinic acid and dicaffeoylquina of 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid It is a general term that includes acids, and in the present invention, at least one of the above nine types may be contained, but all nine types are preferably contained.
(Ii) The regular coffee of the present invention is not particularly limited as long as the content of (D) hydroxyhydroquinone is reduced from the amount normally contained in crushed roasted coffee beans, and even if it is 0 mg per kg of regular coffee I do not care. Here, “0 mg” is a concept including the case where the value is below the detection limit in the “analysis of hydroxyhydroquinone” described in the Examples below.
(Iii) In the regular coffee of the present invention, the content of (E) caffeine per 100 g of regular coffee is preferably 500 mg or more, more preferably 650 mg or more, further preferably 750 mg or more, from the viewpoint of enhancing the lingering scent of coffee. It is preferably 2000 mg or less, more preferably 1500 mg or less, and still more preferably 1000 mg or less. (E) The content range of caffeine is preferably 500 to 2000 mg, more preferably 650 to 1500 mg, and further preferably 750 to 1000 mg per 1 kg of regular coffee.

  In the present specification, “content of chlorogenic acids in regular coffee”, “content of hydroxyhydroquinone in regular coffee” and “content of caffeine in regular coffee” are coffee obtained from regular coffee. Based on the chlorogenic acid content, hydroxyhydroquinone content and caffeine content in the beverage composition, it is determined by the following formulas (1) to (3).

(1) Content of chlorogenic acids in regular coffee (mg / 100g) = {[Content of chlorogenic acids in coffee extract (mg / 100g)] x [mass of coffee extract (g)] / [grinding Mass of roasted coffee beans (g)]}
(2) Hydroxyquinone content in regular coffee (mg / kg) = [hydroxyhydroquinone content in coffee extract (mg / kg)] x [mass of coffee extract (kg)] / [ground roasting] Weight of coffee beans (kg)]
(3) Caffeine content in regular coffee (mg / 100g) = [Caffeine content in coffee extract (mg / 100g)] x [Mass of coffee extract (g)] / [Crush roasting] Weight of coffee beans (g)]

  In addition, the preparation method of a coffee drink composition is as follows. 16 g of regular coffee and 300 g of ion-exchanged water are put into a coffee maker (V60 Kao coffee maker, manufactured by HARIO), and a coffee beverage composition is obtained from regular coffee with hot water at 93 ° C. The obtained coffee beverage composition is subjected to the method described in Examples below to analyze the content of chlorogenic acids, the content of hydroxyhydroquinone and the content of caffeine in regular coffee.

[Coffee products]
The coffee product of the present invention is obtained by housing the regular coffee of the present invention in a package. The package is not particularly limited as long as it can block contact with the outside air, and examples thereof include bottles, cans, and pillow-type packages.
In the present invention, the regular coffee of the present invention may be accommodated in a cartridge for producing a cup of coffee drink by passing water through the cartridge body to obtain a coffee product. A commercially available product can be used for the cartridge body, and the material and shape can be selected as appropriate.

[Method for reducing hydroxyhydroquinone in ground roasted coffee beans]
The method for reducing hydroxyhydroquinone in the pulverized roasted coffee beans of the present invention comprises: (A) a pulverized roasted coffee bean having an average particle size of 200 μm or more and (B) an indigestible dextrin; ) / (A)] coexist at a ratio of 0.1 to 1.5. From the viewpoint of reducing hydroxyhydroquinone, the coexistence state is preferably 1 day or longer, more preferably 5 days or longer, still more preferably 10 days or longer, and may continue until a coffee beverage is prepared from regular coffee. The coexisting temperature can be selected as appropriate, and may be, for example, normal temperature (20 ± 15 ° C.) or a low temperature of less than 5 ° C. In addition, the specific aspect of ground roasted coffee beans, indigestible dextrin, and mass ratio [(B) / (A)] is as described above.
In the reduction method of the present invention, the specific configurations of the contents of (C) chlorogenic acids, (D) hydroxyhydroquinone, and (E) caffeine in the pulverized roasted coffee beans are as described above. It is.

1. Analysis of roasted coffee beans 16 g of regular coffee and 300 g of ion-exchanged water were placed in a coffee maker (V60 Kuo coffee maker, manufactured by HARIO) to obtain a coffee beverage composition from regular coffee. Based on the obtained coffee beverage composition, regular coffee was analyzed.

(1) Analysis of chlorogenic acids (CGA) and caffeine The analytical instrument used was HPLC. 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 Co.).

The analysis conditions are as follows.
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
UV-VIS detector set wavelength:
Chlorogenic acids 325nm
Caffeine 270nm
-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 (volume%)
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%

  For analysis, the sample was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and then subjected to analysis.

Retention time of chlorogenic acids (unit: minutes)
・ Monocaffeoylquinic acid: 5.3, 8.8, 11.6, total 3 points ・ Monoferlaquinic acid: 13.0, 19.9, 21.0, total 3 points ・ Dicaffeoylquinic acid: A total of 3 points: 36.6, 37.4, 44.2.
From the area values of the nine types of chlorogenic acids determined here, the content (mass%) of chlorogenic acids was determined using 5-caffeoylquinic acid as a standard substance.
Caffeine was analyzed in the same manner as chlorogenic acids except that caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

(2) Analysis of hydroxyhydroquinone (HHQ) 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 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: 0mV
-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 (volume%)
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%

In the analysis, the sample was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir capacity: 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 area value of the obtained peak, hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) was used as a standard substance, and the content (mass%) of hydroxyhydroquinone was determined.

(3) Measurement of average particle diameter A particle diameter corresponding to 50% (d ₅₀ ) in a volume-based cumulative particle size distribution curve using a laser diffraction / scattering particle size distribution measuring device (LS13 320, manufactured by BECKMA N COULTER) It was measured.

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

2. Analysis of indigestible dextrin (1) Quantitative method About 1 to 5 g of a sample was accurately weighed (Sp), and 0.08 mol / L phosphate buffer (pH 6.0) was added to make 50 mL. To this was added 0.1 mL of heat-stable α-amylase (Termamyl 200L: Novozymes), placed in a boiling water bath, and shaken for 30 minutes. After cooling, the pH was adjusted to 7.5 ± 0.1 with 10 mL of 0.275 mol / L sodium hydroxide solution. Proteolytic enzyme solution (Protease P-5380: Sigma) (0.1 mL) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. After cooling, the pH was adjusted to 4.3 ± 0.3 with 10 mL of 0.325 mol / L hydrochloric acid. Next, 0.1 mL of amyloglucosidase (amyloglucosidase A-9913: Sigma) was added, and the mixture was reacted for 30 minutes while shaking at 60 ° C. Immediately after the above enzyme treatment was completed, it was heated in a boiling water bath for 10 minutes and then cooled, 3 mL of a 10 W / V% glycerin solution (internal standard substance) was added to make 100 mL with water, and an enzyme treatment solution was obtained.
A column (glass tube, glass tube, 50 mL of enzyme-treated solution filled with 50 mL of ion exchange resin [Amberlite IRA-67 (OH type, Organo): Amberlite 200CT (H type, Organo) = 1: 1 (volume ratio)]. (φ20 mm × 300 mm) at a flow rate of 50 mL / hr, and further through water to make the total amount of the effluent about 200 mL. This solution was concentrated with a rotary evaporator, and the total amount was adjusted to 10 mL with water, followed by filtration with a membrane filter having a pore size of 0.45 μm to prepare a test solution. The peak area value of glycerin and dietary fiber fraction of the test solution was measured by HPLC per 20 μL of the test solution, and the dietary fiber component content was determined by the following formula.

Dietary fiber component content (%) = [X ₁ / Y ₁ ] × f ₁ × [Z ₁ / Sp] × 100
[Wherein X ₁ represents the peak area of the dietary fiber component, Y ₁ represents the peak area of glycerin, f ₁ represents the peak sensitivity correction coefficient (0.82) of glycerin and glucose, and Z ₁ represents the internal standard. The glycerin weight (mg) is shown, and Sp is the weighed sample weight (mg). ]

The HPLC analysis conditions are as follows.
・ Detector: Differential refractometer ・ Column filler: TSKgel G2500PWXL
・ Column tube: φ7.8mm × 300mm
-Column temperature: 80 ° C
・ Mobile phase: Water ・ Flow rate: 0.5 mL / min
・ Injection volume: 20μL

(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.

DE = (ba) * f * 3.602 / (1/1000) / (200/10) / [A * (100-B) * 100] * 100
[Wherein, a represents the titration value (mL), b represents the blank value (mL), f represents the factor value of the sodium thiosulfate solution, A represents the weighed amount (mg) of the sample, B Indicates the moisture value (%) of the sample. ]

3. Sensory evaluation 16 g of regular coffee obtained in each Example and Comparative Example was extracted with 300 g of hot water at 93 ° C. to obtain a coffee beverage composition. Five expert panelists sampled the obtained coffee beverage composition, evaluated the length of the scent of coffee scent according to the following criteria, and then determined the final score by consultation.

Evaluation criteria for length of scent lingering 5: Very long lingering scent 4: Long lingering scent 3: Short lingering scent 2: Short lingering scent 1: Very short lingering scent

Example 1
<Regular coffee before storage>
Colombian Arabica L16 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with dial 4 to obtain crushed roasted coffee beans having an average grain size of 1000 μm. Add 16g of pulverized roasted coffee beans to coffee dripper (V60 transparent dripper 01 clear, manufactured by HARIO), then add 14g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) and mix evenly with a spatula And I got regular coffee. Subsequently, the obtained regular coffee was subjected to analysis of chlorogenic acids and hydroxyhydroquinone as regular coffee before storage in accordance with the aforementioned “analysis of roasted coffee beans”. The results are shown in Table 1.

<Regular coffee after storage>
Colombian Arabica L16 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with dial 4 to obtain crushed roasted coffee beans having an average grain size of 1000 μm. Next, 16g of pulverized roasted coffee beans is put in an aluminum pack (Lami Zip AL-10, produced by Nippon Shokubai Co., Ltd.), and then 14g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) is added to make uniform with a spatula Were mixed and sealed to obtain regular coffee. Thereafter, regular coffee was stored in a constant temperature bath at 55 ° C. for 2 weeks.
About the regular coffee after a preservation | save, according to the above-mentioned "analysis of roasted coffee beans", the analysis of chlorogenic acids and hydroxyhydroquinone was implemented. The results are shown in Table 1.

Examples 2-5
Regular coffee was obtained in the same manner as in Example 1 except that the addition amount of the indigestible dextrin shown in Table 1 was changed. And about the regular coffee before and behind a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 1.

Comparative Examples 1 and 2
Regular coffee was obtained in the same manner as in Example 1 except that the addition amount of the indigestible dextrin shown in Table 1 was changed. And about the regular coffee before and behind a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 1.

Example 6
<Regular coffee before storage>
Colombian Arabica L16 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with Dial 1 to obtain crushed roasted coffee beans having an average particle size of 700 μm. Put 16g of the pulverized roasted coffee beans in a coffee dripper (V60 transparent dripper 01 clear, manufactured by HARIO), then add 14g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) and homogenize with a spatula So that regular coffee was obtained. Subsequently, the obtained regular coffee was analyzed as a regular coffee before storage in the same manner as in Example 1. The results are shown in Table 2.

<Regular coffee after storage>
Colombian Arabica L16 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with Dial 1 to obtain crushed roasted coffee beans having an average particle size of 700 μm. Next, 16g of pulverized roasted coffee beans is put in an aluminum pack (Lami Zip AL-10, Production Japan), then 14g of indigestible dextrin is added and mixed uniformly with a spatula, and sealed to make regular coffee. Got. Thereafter, regular coffee was stored in a constant temperature bath at 55 ° C. for 2 weeks. And about the regular coffee after a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 2.

Example 7
Regular coffee was obtained in the same manner as in Example 6 except that the amount of indigestible dextrin shown in Table 2 was changed. And about the regular coffee before and behind a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 2.

Comparative Example 3
Regular coffee was obtained in the same manner as in Example 6 except that the indigestible dextrin was not added. And about the regular coffee before and behind a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 2.

Comparative Example 4
<Regular coffee before storage>
Colombian Arabica L16 unground crushed roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] to obtain crushed roasted coffee beans with an average grain size of 100 μm. Put 16g of the pulverized roasted coffee beans in a coffee dripper (V60 transparent dripper 01 clear, manufactured by HARIO), then add 14g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) and homogenize with a spatula So that regular coffee was obtained. Subsequently, the obtained regular coffee was analyzed as a regular coffee before storage in the same manner as in Example 1. The results are shown in Table 2.

<Regular coffee after storage>
Colombian Arabica L16 unground crushed roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] to obtain crushed roasted coffee beans with an average grain size of 100 μm. Next, 16g of pulverized roasted coffee beans is put in an aluminum pack (Lami Zip AL-10, Production Japan), then 14g of indigestible dextrin is added and mixed uniformly with a spatula, and sealed to make regular coffee. Got. Thereafter, regular coffee was stored in a constant temperature bath at 55 ° C. for 2 weeks. And about the regular coffee after a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 2.

Comparative Example 5
Regular coffee was obtained in the same manner as in Comparative Example 4 except that the indigestible dextrin was not added. And about the regular coffee before and behind a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 2.

Example 8
<Regular coffee before storage>
Colombian Arabica L20 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with dial 4 to obtain crushed roasted coffee beans with an average grain size of 1000 μm. Put 16g of the pulverized roasted coffee beans in a coffee dripper (V60 transparent dripper 01 clear, manufactured by HARIO), then add 14g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) and homogenize with a spatula So that regular coffee was obtained. Subsequently, the obtained regular coffee was analyzed as a regular coffee before storage in the same manner as in Example 1. The results are shown in Table 3.

<Regular coffee after storage>
Colombian Arabica L20 unground crushed roasted coffee beans were placed in a coffee mill (Nice Cut Mill (Red), manufactured by Kalita) and pulverized with dial 4 to obtain crushed roasted coffee beans with an average grain size of 1000 μm. Next, 16g of pulverized roasted coffee beans is put in an aluminum pack (Lami Zip AL-10, Production Japan), then 14g of indigestible dextrin is added and mixed uniformly with a spatula, and sealed to make regular coffee. Got. Thereafter, regular coffee was stored in a constant temperature bath at 55 ° C. for 2 weeks. And about the regular coffee after a preservation | save, it analyzed by operation similar to Example 1. FIG. The results are shown in Table 3.

Example 9
Regular coffee was obtained in the same manner as in Example 4 except that the roasted coffee beans were changed to the roasting degree (L value) shown in Table 3. And it analyzed by operation similar to Example 1 about the regular coffee before and behind a preservation | save. The results are shown in Table 3.

Comparative Examples 6 and 7
Regular coffee was obtained in the same manner as in Comparative Example 1, except that the roasted coffee beans were changed to the roasting degree (L value) shown in Table 3. And it analyzed by operation similar to Example 1 about the regular coffee before and behind a preservation | save. The results are shown in Table 3.

Comparative Example 8
<Mixture of unground roasted coffee beans and indigestible dextrin before storage>
14 g of indigestible dextrin (Fibersol 2, manufactured by Matsutani Chemical Co., Ltd.) was added to L16 unground crushed roasted coffee beans of Colombian Arabica L16, and mixed uniformly with a spatula. Thereafter, the mixture was placed in a coffee mill (corn type coffee grinder KG364J, manufactured by DeLonghi), set to a dial “Coarse” and pulverized to obtain a mixture having an average particle size of 700 μm. The obtained mixture was put into a coffee dripper (V60 transmission dripper 01 clear, manufactured by HARIO) and immediately analyzed in the same manner as in Example 1. The results are shown in Table 4 together with the results of Example 6 and Comparative Example 3.

<Mixture of unground roasted coffee beans and indigestible dextrin after storage>
Colombian Arabica L16 unground crushed roasted coffee beans 16g are put in an aluminum pack (Lami Zip AL-10, produced by Nihon Sha), and then 14g of indigestible dextrin (Fibersol 2, made by Matsutani Chemical) The mixture was mixed uniformly with a spatula, sealed, and stored in a constant temperature bath at 55 ° C. for 2 weeks. Thereafter, a mixture of unground crushed roasted coffee beans and indigestible dextrin was placed in a coffee mill (corn type coffee grinder KG364J, manufactured by DeLonghi), set to a dial “Coarse” and ground to obtain a mixture having an average particle size of 700 μm. The obtained mixture was put into a coffee dripper (V60 transmission dripper 01 clear, manufactured by HARIO), and analysis was performed in the same manner as in Example 1. The results are shown in Table 4 together with the results of Example 6 and Comparative Example 3.

  From Tables 1 to 4, regular coffee in which hydroxyhydroquinone is reduced while maintaining the amount of chlorogenic acids by coexisting indigestible dextrin with a specific ratio in crushed roasted coffee beans whose average particle size is controlled. You can see that

Claims (9)

(A) ground roasted coffee beans having an average particle size of 200 μm or more;
(B) contains indigestible dextrin,
(A) Regular coffee whose mass ratio [(B) / (A)] of ground roasted coffee beans and (B) indigestible dextrin is 0.1 to 1.5.   The regular coffee of Claim 1 whose L value of ground roasted coffee is 15-30.   The regular coffee of Claim 1 or 2 whose mass ratio [(B) / (A)] of (A) ground roasted coffee beans and (B) indigestible dextrin is 0.15-1.1.   (A) Regular coffee according to any one of claims 1 to 3, wherein the average particle size of the ground roasted coffee beans is 300 to 3000 µm.   (C) Regular coffee of any one of Claims 1-4 whose content of chlorogenic acids is 250-2000 mg per 100g of regular coffee.   (E) Regular coffee of any one of Claims 1-5 whose content of caffeine is 500-2000 mg per 100g of regular coffee.   A coffee product comprising the regular coffee according to any one of claims 1 to 6 in a package. A cartridge for producing a cup of coffee by passing water through the cartridge body,
The cartridge which accommodates the regular coffee of any one of Claims 1-6 in a cartridge main body.   (A) The ratio by which mass ratio [(B) / (A)] becomes 0.1-1.5 about the ground roasted coffee beans whose average particle diameter is 200 micrometers or more, and (B) indigestible dextrin. To reduce hydroxyhydroquinone in crushed roasted coffee beans.