JP2018113986A - Method for producing coffee drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving the taste and flavor of a coffee dink.SOLUTION: Provided is a method for producing a coffee drink comprising: a first extraction step where low temperature water or medium temperature water of 10 to 60°C is added to first roasted coffee beans in two or more stages, and contact treatment is performed to recover an extract; a second extraction step where low temperature water, medium temperature water or high temperature water of 30 to 130°C is added to second roasted coffee beans in two steps, and contact treatment is performed to recover an extract; and a step where the first extract obtained in the first extraction step and the second extract obtained in the second extraction step are mixed, where, in the first extraction step and the second extraction step, the water addition temperatures in at least one stage are different.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a coffee beverage having an excellent fragrance amount.

  By roasting coffee beans, the flavor components and aroma components contained in the green beans are chemically changed by heat, and a unique taste and aroma of coffee are produced. It is known that such flavor components and aroma components are often lost in the production process of coffee beverages. In particular, since there are many fragrant components that easily volatilize, for example, about 40 to 50% can be released into the atmosphere in the coffee bean crushing or extracting step (Non-patent Document 1). For this reason, a fragrance | flavor etc. may be added in order to supplement the flavor component and flavor component which were lost in the coffee drink.

  In the generally known drip extraction method, since hot hot water and coffee beans are in contact with each other from the beginning, the low boiling point components were volatilized immediately after extraction or oxidized, and were originally retained. Flavor and aroma components may be lost.

  In recent years, specialty coffee has become popular, and the number of specialty coffee shops has increased. This shows that consumers are increasingly pursuing the taste and aroma inherent in coffee. Such specialty stores may offer watered coffee or Dutch coffee as one way to improve the drip extraction method. In such a water drip method, it becomes possible to confine a low boiling point component in a coffee beverage using normal temperature or low temperature water. Not suitable for production.

  As a method for producing a coffee beverage that solves the above problems and is excellent in taste and aroma, the coffee beans are first extracted and recovered at a low temperature of 10 to 30 ° C, and then secondly at a medium temperature of 30 to 65 ° C. A three-stage extraction method in three temperature zones is known in which extraction and recovery are performed, followed by third extraction and recovery at a high temperature of 65 to 130 ° C., and then mixing the first to third extracts. (Patent Document 1).

Japanese Patent No. 3057026

R.J.Clark et al., COFFEE, Volume 2: Technology, p. 208, ELSEVIER APPLIED SCIENCE (1987)

  However, even the method of Patent Document 1 has a large amount of aroma components lost to the atmosphere, and there is a strong demand for a method of confining the taste and aroma in the coffee extract. Therefore, an object of this invention is to provide the manufacturing method of the coffee drink which utilized the original taste and aroma, without supplementing the component lost by the manufacturing process of coffee with a fragrance | flavor etc.

  As a result of intensive studies to solve the above problems, the present inventors have extracted water roasted coffee beans by adding water or hot water using at least two different extraction processes, and the at least two different extraction processes. By mixing the obtained extract, it was found that the total amount of aroma in the extracted coffee was significantly increased, and the present invention was completed.

That is, this invention provides the manufacturing method of the coffee drink hung up below.
Item 1.
A method for producing coffee beverages by adding water or hot water to roasted coffee beans and extracting the roasted coffee beans,
A first extraction step in which the first roasted coffee beans are subjected to contact treatment by adding low temperature water or medium temperature water of 10 ° C. or higher and 60 ° C. or lower in one step or two or more steps, and recovering the extract;
A second extraction step, wherein the second roasted coffee beans are subjected to contact treatment by adding low-temperature water, medium-temperature water, or high-temperature water at 30 ° C. or higher and 130 ° C. or lower in one step or two or more steps, and recovering the extract; and,
Mixing the first extract obtained in the first extraction step and the second extract obtained in the second extraction step,
Here, the method for producing a coffee beverage, wherein the first extraction step and the second extraction step are different at the water temperature of at least one stage.
Item 2.
In the first extraction step, the roasted coffee beans are subjected to a contact treatment by adding at least one stage of low temperature water of 10 ° C. or more and 30 ° C. or less, and further, at least one stage of medium temperature water exceeding 30 ° C. and 60 ° C. or less is added. Collecting the extract by contact treatment,
In the second extraction step, the roasted coffee beans are subjected to a contact treatment by adding at least one stage of low-temperature water or medium-temperature water at 30 ° C. to 60 ° C., and at least 1 high-temperature water exceeding 60 ° C. and 130 ° C. or less. Item 2. A method for producing a coffee beverage according to Item 1, comprising performing step water addition and contact treatment to recover the extract.
Item 3.
Item 3. The method for producing a coffee beverage according to Item 1 or 2, wherein the first extraction step and the second extraction step are performed by different extractors.
Item 4.
The ratio of the roasted coffee beans and the total amount of water added in the first extraction step is 1 to 30 parts by weight with respect to 1 part by dry weight of the roasted coffee beans. A method for producing the coffee beverage according to item.
Item 5.
The ratio of the roasted coffee beans and the total amount of water added in the second extraction step is 1 to 30 parts by weight with respect to 1 part by weight of the dry roasted coffee beans. A method for producing the coffee beverage according to item.
Item 6.
A method for improving the aroma of a coffee beverage,
A first extraction step in which low-temperature water or medium-temperature water of 10 ° C. or more and 60 ° C. or less is added to the first roasted coffee beans in one step or two or more steps to perform contact treatment, and an extract is recovered;
A second extraction step, wherein the second roasted coffee beans are subjected to contact treatment by hydrolyzing low-temperature water, medium-temperature water, or high-temperature water at 30 ° C. or higher and 130 ° C. or lower in one or more stages, and recovering the extract; and ,
Mixing the first extract obtained in the first extraction step and the second extract obtained in the second extraction step,
A method for improving the aroma of a coffee beverage, wherein the aroma improvement is brought about by an increase in the total aroma amount in the coffee extract.

  ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the coffee drink excellent in taste and aroma can be provided. In particular, the present invention provides a method for producing a coffee beverage having an increased total aroma.

[Method for producing coffee drink]
The present invention relates to a method for producing coffee beverage by adding water or warm water to roasted coffee beans to produce the coffee beverage, and adding water or hot water to the roasted coffee beans using at least two different extraction steps. And a method for producing a coffee beverage comprising the steps of mixing and extracting extracts obtained from these at least two different extraction steps.

  In the present specification, at least two different extraction processes are referred to as a first extraction process using a first roasted coffee bean and a second extraction process using a second roasted coffee bean, respectively. Each of the first extraction step and the second extraction step can employ either one-step one-stage hydroextraction or multiple-temperature multi-step hydroextraction. In the hydration stage, exactly the same hydrate extraction conditions are not adopted.

  The first extraction step and the second extraction step are not limited, but are preferably performed using two different extractors. However, it is also possible to perform either the first extraction step or the second extraction step first, and subsequently perform the second extraction step or the first extraction step with the same extractor. The extraction process may include a further additional similar process.

[Roasted coffee beans]
The first roasted coffee beans and the second roasted coffee beans used in the present specification may be the same or different in varieties, production areas, roasting methods, and roasting degrees. good. In any case, unextracted roasted coffee beans are preferred as starting materials.
The variety of coffee beans is not particularly limited, and examples include coffee beans such as Arabica, Robusta, Arabsta, and Riberica. The coffee bean varieties can be further subdivided into Arabica or Robusta, for example, Tipica, Sumatra, Mundovo, Achaia, Kent, Maragodipe, Bourbon, Katsura, Katsuai, Amarello, Conilon Species, Uganda species and the like. As the coffee beans, beans obtained by blending a plurality of types may be used.

  There are no particular restrictions on the coffee beans production area, and examples include Brazil, Vietnam, Colombia, India, Honduras, Peru, Mexico, Guatemala, Costa Rica, Tanzania, Kenya, Yemen, Ethiopia, Indonesia, Jamaica, Hawaii, etc. It is done.

  The roasting of coffee beans can be performed by a known method and apparatus, and the degree of roasting can be appropriately adjusted according to the intended coffee beverage. However, in order to sufficiently extract the original fragrance of roasted beans, the shorter the storage period after roasting, the better.

  In the present specification, “roasting” means roasting coffee beans, specifically, heating coffee beans at a high temperature in a dry state. The roasting conditions can be appropriately changed depending on the type and state of the coffee beans and the desired roasting degree. For example, the roasting temperature can be 100 ° C. to 400 ° C., and can be 110 ° C. to 350 ° C. Preferably, the temperature is 120 ° C to 300 ° C, more preferably 130 ° C to 280 ° C, and particularly preferably 150 ° C to 250 ° C. The roasting time can be, for example, 1 minute to 120 minutes, preferably 2 minutes to 90 minutes, more preferably 3 minutes to 60 minutes, and more preferably 3 minutes to 30 minutes. More preferably, it is particularly preferably 3 minutes to 20 minutes. In addition, as a special roasting method, coffee beans can be roasted by steam roasting, infrared roasting, microwave roasting, or the like.

  The L value of roasted coffee beans is not particularly limited, and can be, for example, 14 to 40. From the viewpoint of remarkably exhibiting the effects of the present invention, the L value of roasted coffee beans is preferably 14 or more, more preferably 14.5 or more, still more preferably 15 or more, and 15. It is particularly preferably 5 or more, and most preferably 16 or more. Further, from the viewpoint of remarkably exhibiting the effects of the present invention, the L value of roasted coffee beans is preferably 40 or less, more preferably 35 or less, still more preferably 30 or less, and 27 or less. Particularly preferably, it is most preferably 25 or less. Moreover, from the viewpoint of remarkably exhibiting the effect of the present invention, the L value of roasted coffee beans is preferably 14 to 40, more preferably 14.5 to 35, and more preferably 15 to 30. More preferably, it is particularly preferably 15.5 to 27, and most preferably 16 to 25. In the present specification, the L value is a value for evaluating the degree of roasting of coffee beans by color (lightness), and can be measured with a color difference meter with black being 0 and white being 100. As a color difference meter, Nippon Denshoku Industries Co., Ltd. color difference meter model ZE-6000 can be used.

  The roasted coffee beans of the present invention may be a single type or a mixture of two or more types. In the case of a mixture of two or more types of roasted coffee beans, not only coffee beans with different bean varieties and production areas, but also combinations of coffee beans with different roasting degrees may be used. In the case of a mixture of coffee beans with different roasting degrees, it is possible that the L value is outside the above range, but the average value of the L values is preferably 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 by the content ratio of the roasted coffee beans.

  The amount of roasted coffee beans used in the present invention is appropriately changed depending on the type and capacity of the extractor, the type of product, etc., but can be, for example, 20 g or more, preferably 50 g or more, and 80 g More preferably, it is more preferably 100 g or more. Further, the amount of roasted coffee beans used in the present invention can be, for example, 2000 kg or less, preferably 1500 kg or less, more preferably 1000 kg or less, and even more preferably 500 kg or less. . The amount of roasted coffee beans used in the present invention can be, for example, 20 g to 2000 kg, preferably 50 g to 1500 kg, more preferably 80 g to 1000 kg, and 100 g to 500 kg. More preferably.

  The roasted coffee beans can be used after being pulverized to an appropriate size depending on the type of product. The pulverization can be performed using a general-purpose pulverizer, and is performed using a high-speed rotation type, a jet type, a roller type, a cylinder type, a disk type, an impact type or the like.

  The degree of grinding of roasted coffee beans is not particularly limited, and for example, coarse grinding, medium grinding, fine grinding, medium fine grinding, etc. can be used. Although the measurement of the average particle diameter of roasted coffee beans is not particularly limited, it can be defined by, for example, a metal mesh provided with a mesh. From the viewpoint that clogging occurs when the average particle size is too small, it is preferable to define the average particle size by No. 5-200 in a JIS standard mesh.

[Contact treatment between roasted coffee beans and water]
The water used for the extraction of roasted coffee is not particularly limited, and includes natural water, groundwater, tap water, distilled water, ion-exchanged water, and the like. Moreover, the water used for coffee extraction may be hard water or soft water.

  In the present specification, the contact treatment refers to a state in which low-temperature water, medium-temperature water, or high-temperature water is added to roasted coffee beans. The aromatic component and flavor component contained in the roasted coffee beans are extracted depending on the state in which low temperature water, medium temperature water, or high temperature water is added to the roasted coffee beans.

  In this specification, low temperature water means water at 30 ° C. or less, medium temperature water means hot water at over 30 ° C. and below 60 ° C., and high temperature water means hot water at over 60 ° C. and below 130 ° C. Say.

[Other conditions]
In the present specification, “water” refers to adding low temperature water, medium temperature water, or high temperature water to roasted coffee beans. In this specification, “recovery” refers to recovering the liquid from the extractor. The rate of contact treatment, hydration, or recovery, or other conditions, is in accordance with the conditions normally used in the process of industrially producing a coffee extract.

[First extraction step]
The first extraction step includes a contact treatment between low-temperature water or medium-temperature water and roasted coffee beans.

  The contact treatment of low temperature or medium temperature water and roasted coffee beans can be achieved by one-step hydration at the same temperature, but preferably by including two or more hydration at least two different temperatures. Can be achieved. When adding water, the same temperature can be divided into several times. It is preferable to perform two or more stages of water addition at different temperatures. For example, hydration is performed once or twice at 1 or 2 or more temperatures in the range of 10 ° C. or more and 30 ° C. or less, and hydration is performed once or at any temperature of 30 ° C. or more and 60 ° C. or less. It can be performed twice or more. Here, when water is added a plurality of times in one step, recovery may be performed simultaneously from the second water addition. There may be the following one-stage water-hydration embodiment (embodiment 1-1), two-step water-hydration embodiment (embodiment 1-2), or three-step water-hydration embodiment (embodiment 1-3).

Aspect 1-1 : Only one-step hydration by the first hydration is performed. That is, as the first hydration, low temperature water or medium temperature water having a temperature in the range of 10 ° C. or more and 60 ° C. or less is added to the roasted coffee beans at least once, and contact treatment is performed.

  A more specific example of the embodiment 1-1 includes, but is not limited to, water of low temperature water at one temperature included in a range of 25 ° C. or higher and 30 ° C. or lower once or a plurality of times, and roasted coffee beans for a certain period of time. An example in which the extract is recovered after contact with is obtained. Alternatively, an example in which low temperature water or medium temperature water at a temperature in the range of 30 ° C. or higher and 60 ° C. or lower is added one or more times, and the extract is recovered after contact with roasted coffee beans for a certain period of time. Etc.

Aspect 1-2 : After the first addition, the second addition is performed. That is, as first hydration, low temperature water of 10 ° C. or higher and 30 ° C. or lower is added to roasted coffee beans, and contact treatment is performed. Thereafter, the second water is added after a certain time or continuously. In the second hydration, low temperature water or medium temperature water of 30 ° C. or more and 60 ° C. or less can be added. Although not limited, it is also preferable to use medium temperature water exceeding 30 ° C and not more than 60 ° C. The second hydration uses water having a temperature different from that of the first hydration. After the first hydration or simultaneously with the second hydration, recovery of the extract can be started.

  As a more specific example of embodiment 1-2, although not limited, extraction is performed after the first hydration in which low-temperature water at one temperature included in the range of 25 ° C. or more and 30 ° C. or less is hydrated one or more times. There is an example in which a second hydration is performed in which intermediate temperature water at one temperature included in a range of 40 ° C. or more and 60 ° C. or less is added while the liquid is recovered.

Aspect 1-3 : Perform first, second, and third hydration. That is, for example, as first hydration, low temperature water of 10 ° C. or higher and 30 ° C. or lower is added to roasted coffee beans, and contact treatment is performed. Thereafter, the second water is added after a certain time or continuously. In the second hydration, medium temperature water exceeding 30 ° C. and not exceeding 60 ° C. is added. After the second hydration or simultaneously with the second hydration, recovery of the extract can be started. Further, as the third hydration, medium temperature water having a temperature different from that of the second hydration and not lower than 40 ° C. and not higher than 60 ° C. is added. The recovery of the extract can also be started after the third hydration or simultaneously with the third hydration.

  As a more specific example of the aspect 1-3, although not limited, the extract after the first addition, in which low-temperature water at one temperature included in the range of 25 ° C to 30 ° C is added one or more times The second hydration is performed by adding low-temperature water or medium-temperature water at a temperature in the range of 30 ° C. or higher and 60 ° C. or lower, and the extraction liquid is continuously recovered. There is an example in which a third hydration is performed in which the temperature of the temperature is equal to or lower than 0 ° C. and is different from that of the second hydration, and the intermediate temperature water is hydrated.

  By the first hydration in the first extraction step, the coffee beans can be eluted without changing the aroma. In the case of the embodiment 1-1, the first extraction temperature in the first extraction step is preferably 25 ° C. or more and 60 ° C. or less, and preferably 30 ° C. or more and 60 ° C. or less, from the viewpoint of significantly achieving the effects of the present invention. It is more preferable that the temperature be 30 ° C. or higher and 50 ° C. or lower. In the case of Embodiment 1-2 or Embodiment 1-3, the first hydration temperature in the first extraction step is preferably 10 ° C. or higher and 30 ° C. or lower, and more preferably 20 ° C. or higher and 30 ° C. or lower. It is particularly preferable that the temperature is 25 ° C. or higher and 30 ° C. or lower.

  In the case of the aspect 1-2, the 2nd hydration temperature of a 1st extraction process is 30 degreeC or more and 60 degrees C or less, and the temperature different from 1st hydration from the viewpoint which show | plays the effect of this invention notably. The temperature is preferably over 30 ° C. and 60 ° C. or less, more preferably 40 ° C. or more and 60 ° C. or less, and particularly preferably 50 ° C. or more and 60 ° C. or less. In the case of the aspect 1-3, the 2nd hydration temperature of a 1st extraction process is 30 degreeC or more and 60 degrees C or less, and the temperature different from 1st hydration from the viewpoint which show | plays the effect of this invention notably. It is preferable to set it to more than 30 ° C and 60 ° C or less, more preferably 40 ° C to 60 ° C, and particularly preferably 50 ° C to 60 ° C.

  The third hydration temperature in the first extraction step is preferably 40 ° C. or more and 60 ° C. or less, more preferably 45 ° C. or more and 60 ° C. or less, more preferably 50 ° C., from the viewpoint of remarkably achieving the effects of the present invention. The temperature is particularly preferably 60 ° C. or lower. The first, second and third hydrations are each at different temperatures.

  The ratio of roasted coffee beans in the first extraction step to low-temperature water or medium-temperature water in the first hydration is appropriately adjusted depending on the type and amount of roasted coffee beans, but the dry weight of roasted coffee beans is 1 part. On the other hand, the weight of low-temperature water or medium-temperature water can be 1 to 15 parts. The ratio of the roasted coffee beans to the low-temperature water or medium-temperature water in the first hydration is more preferably changed according to the aspect from the viewpoint of remarkably exhibiting the effects of the present invention. For example, in the case of the embodiment 1-1, the weight of low-temperature water or medium-temperature water is preferably 1 to 15 parts, more preferably 2 to 15 parts, with respect to 1 part of the dry weight of roasted coffee beans. It is more preferable to set it as -15 parts, and it is most preferable to set it as 10-15 parts. For example, in the case of Aspect 1-2 or Aspect 1-3, the weight of low-temperature water or medium-temperature water is preferably 1 to 14 parts, and preferably 1 to 10 parts per 1 part of the dry weight of roasted coffee beans. Is more preferable, it is more preferable to set it as 2-8 parts, and it is most preferable to set it as 2-5 parts.

  The ratio between the roasted coffee beans in the first extraction step and the low-temperature water or medium-temperature water by the second hydration is appropriately adjusted depending on the type and amount of the roasted coffee beans, but the dry weight of the roasted coffee beans is 1 part. On the other hand, the weight of low-temperature water or medium-temperature water can be 1 to 14 parts. It is more preferable to change the ratio of roasted coffee beans and intermediate temperature water in the second hydration according to the aspect from the standpoint of prominently achieving the effects of the present invention. For example, in the case of the aspect 1-2, it is preferable to use 1 to 14 parts by weight of low-temperature water or medium-temperature water in the second hydration with respect to 1 part by dry weight of roasted coffee beans, and 2 to 14 parts. Is more preferably 4 to 13 parts, and most preferably 8 to 10 parts. In the case of the aspect 1-3, the weight of the low-temperature water or the medium-temperature water is preferably 1 to 14 parts, more preferably 1 to 10 parts, with respect to 1 part of the dry weight of the roasted coffee beans. More preferably, it is 2 to 5 parts.

  The ratio between the roasted coffee beans in the first extraction step and the third warm water is appropriately adjusted according to the type and amount of the roasted coffee beans, but with respect to 1 part of the dry weight of the roasted coffee beans. The weight of the medium warm water can be 1 to 14 parts. The ratio of the roasted coffee beans to the warm water is preferably 2 to 14 parts by weight of the warm water with respect to 1 part of the dry weight of the roasted coffee beans from the viewpoint of remarkably achieving the effects of the present invention. It is more preferable to set it as 10 parts, and it is still more preferable to set it as 5-10 parts.

  The total ratio of the roasted coffee beans and the amount of water added in the first extraction step can be 1-30 parts by weight of water added to 1 part of the dry weight of roasted coffee beans. The ratio of the roasted coffee beans to the total amount of water added is preferably 5 to 30 parts by weight with respect to 1 part by weight of the dry weight of the roasted coffee beans from the viewpoint of remarkably exhibiting the effects of the present invention. More preferably, it is 20 parts.

  The coffee beans and the contact treatment time using low temperature water or medium temperature water by the first addition, second addition, or third addition in the first extraction step are appropriately adjusted depending on the type and amount of roasted coffee beans. Although not limited, for example, it can be 1 to 120 minutes, preferably 1 to 100 minutes, more preferably 1 to 80 minutes, and further preferably 1 to 60 minutes.

  In the first extraction step, the components are extracted in a well-balanced manner by controlling contact with low-temperature water or medium-temperature water, and excessive elution can be controlled. In addition, according to the two-stage or three-stage hydration method in which the medium temperature water is subsequently hydrated after the contact treatment with the low temperature water, the temperature of the roasted coffee beans is gradually increased, and various aroma components and flavor components are more balanced. Expected to be well extracted.

  In the first extraction step, low-temperature water or medium-temperature water is added and subjected to contact treatment, and then the extract is recovered to obtain a first extract. In the case of two-stage water addition or three-stage water addition, the recovery is preferably performed simultaneously with the start of the second water addition after the completion of the first water addition.

  Extraction and extraction liquid recovery can be performed using a general-purpose extractor, but a piston flow type extractor is preferred. By supplying water or warm water with a piston flow, it is possible to accurately control the hydration temperature, the hydration amount, the temperature of the extract and the recovery amount.

  The recovered liquid amount (weight) of the first extract is appropriately adjusted depending on the type and amount of roasted coffee beans and is not limited. For example, the recovered weight 1 to 1 part of the dry weight of roasted coffee beans 30 parts, preferably 2 to 30 parts, more preferably 3 to 30 parts, and even more preferably 5 to 20 parts.

  In the first extraction step, the method for adding low temperature water or medium temperature water is not particularly limited. The hydration method can, for example, directly or intermittently add water or hot water from one or more nozzles to roasted coffee beans, one or more to roasted coffee beans. Water or warm water can be sprayed continuously or intermittently from the nozzles of the nozzles to add water.

[Second extraction step]
The second extraction step includes a contact treatment between low-temperature water, medium-temperature water, or high-temperature water and roasted coffee beans.

  The roasted coffee beans used in the second extraction step are roasted coffee beans prepared separately from the roasted coffee beans used in the first extraction step. That is, the roasted coffee beans used in the first extraction step are not used for the second extraction step as they are.

  The contact treatment of low temperature water, medium temperature water or hot water with roasted coffee beans can also be achieved by one-step water addition at the same temperature, but preferably two or more steps of water addition with at least two different temperatures. Can be achieved. Water addition can be performed by dividing the same temperature into several times. It is more preferable to carry out two or more stages of water addition at different temperatures. For example, hydration is performed once or twice at one or two or more temperatures in the range of 30 ° C. or more and 60 ° C. or less, and hydration is performed once or at any temperature of over 60 ° C. and 130 ° C. or less. It can be performed twice or more. For example, there can be the following one-stage hydration embodiment (embodiment 2-1), two-stage hydration embodiment (embodiment 2-2), or three-stage hydration embodiment (embodiment 2-3).

Aspect 2-1 : Only one-step hydration by the first hydration is performed. That is, as the first hydration, low temperature water, medium temperature water, or high temperature water having a temperature in the range of 30 ° C. or higher and 130 ° C. or lower is added to the roasted coffee beans at least once, and contact treatment is performed.

  A more specific example of the embodiment 2-1 includes, but is not limited to, adding one or more times of medium-temperature or high-temperature water at one temperature within a range of 60 ° C. to 130 ° C., and roasting for a certain period of time. Example of recovering the extract after making contact with coffee beans, adding high-temperature water at one temperature in the range of 80 ° C to 100 ° C, and making contact with roasted coffee beans for a certain period of time. Examples of collection are given.

Aspect 2-2 : After the first addition, the second addition is performed. That is, as the first hydration, low-temperature water or medium-temperature water of 30 ° C. or more and 60 ° C. or less is added to the roasted coffee beans at least once, and contact treatment is performed. Thereafter, the second water is added after a certain time or continuously. In the second hydration, medium or high temperature water of 60 ° C. or higher and 130 ° C. or lower is added. Although not limited, it is also preferable to use high-temperature water having a temperature exceeding 60 ° C and not exceeding 130 ° C. The second hydration uses water having a temperature different from that of the first hydration. After the first hydration or simultaneously with the second hydration, recovery of the extract can be started.

  A more specific example of the embodiment 2-2 includes, but is not limited to, a first hydration in which low-temperature water or medium-temperature water at one temperature included in the range of 30 ° C. or more and 60 ° C. or less is added one or more times. Thereafter, there is an example in which a second hydration is performed in which one high-temperature water is added in a range of 60 ° C. to 130 ° C. while collecting the extract.

Aspect 2-3 : Perform the first, second and third hydration. For example, as the first hydration, low temperature water or medium temperature water of 30 ° C. or more and 60 ° C. or less is added to roasted coffee beans, and contact treatment is performed. Thereafter, the second water is added after a certain time or continuously. In the second hydration, it is preferable to add low-temperature water or medium-temperature water at a temperature of 30 ° C. or more and 60 ° C. or less and different from that of the first hydration. It can also be added. After the second hydration or simultaneously with the second hydration, recovery of the extract can be started. Further, as the third hydration, warm water having a temperature different from that of the second hydration, which is medium-temperature water or high-temperature water of 60 ° C. or higher and 130 ° C. or lower, is added. The recovery of the extract can also be started after the third hydration or simultaneously with the third hydration.

  A more specific example of the aspect 2-3 is not limited, but after the first hydration of adding low temperature water or medium temperature water of 30 ° C. to 60 ° C. There is an example in which the second hydration is performed to hydrate intermediate temperature water at ℃ or lower, and the third hydration is performed to hydrate high temperature water in excess of 60 ℃ and 130 ℃ or lower while continuing to collect the extract.

  The flavor from the coffee beans can be extracted by the first hydration in the second extraction step. In the case of the embodiment 2-1, the first hydration temperature of the second extraction step is preferably 40 ° C. or higher and 130 ° C. or lower, and preferably 60 ° C. or higher and 130 ° C. or lower, from the viewpoint of remarkably achieving the effects of the present invention. It is more preferable that it is 80 degreeC-100 degreeC. In the case of the embodiment 2-2 or the embodiment 2-3, the first hydration temperature in the second extraction step is preferably 30 ° C. or more and 60 ° C. or less, and more preferably 35 ° C. or more and 60 ° C. or less. .

  In the case of the aspect 2-2, the second hydration temperature of the second extraction step is 60 ° C. or higher and 130 ° C. or lower, and is different from the first hydration, from the viewpoint of significantly achieving the effects of the present invention. More than 60 ° C and 130 ° C or less, more preferably 60 ° C or more and 130 ° C or less, particularly preferably 50 ° C or more and 100 ° C or less, and most preferably 60 ° C or more and 95 ° C or less. . In the case of the aspect 2-3, the 2nd hydration temperature of a 2nd extraction process shall be 30 degreeC or more and 60 degrees C or less and a temperature different from 1st hydration from the viewpoint which show | plays the effect of this invention notably. Is preferable, more than 30 ° C and 60 ° C or less, more preferably 40 ° C or more and 60 ° C or less, and particularly preferably 50 ° C or more and 60 ° C or less.

  The third hydration temperature in the second extraction step is preferably 60 ° C. or more and 130 ° C. or less, more preferably 60 ° C. or more and 100 ° C. or less, more preferably 80 ° C., from the viewpoint of remarkably achieving the effects of the present invention. It is particularly preferably 95 ° C. or lower. The first, second and third hydrations are at different temperatures.

  The ratio of roasted coffee beans in the second extraction step to low-temperature water, medium-temperature water, or high-temperature water by the first hydration is appropriately adjusted depending on the type and amount of roasted coffee beans. The dry weight can be 1 to 15 parts by weight of low-temperature water, medium-temperature water, or high-temperature water. The ratio of the roasted coffee beans to the low-temperature water, medium-temperature water, or high-temperature water in the first hydration is more preferably changed according to the aspect from the viewpoint of remarkably exhibiting the effects of the present invention. For example, in the case of the embodiment 2-1, it is preferable to set the weight of low-temperature water, medium-temperature water, or high-temperature water to 1 to 14 parts, and 2 to 14 parts with respect to 1 part of the dry weight of roasted coffee beans. More preferably, it is 4 to 13 parts, more preferably 8 to 10 parts. For example, in the case of Aspect 2-2 or Aspect 2-3, it is preferable that the weight of low-temperature water, medium-temperature water, or high-temperature water is 1 to 14 parts with respect to 1 part of dry weight of roasted coffee beans. More preferably, it is 2-8 parts, and most preferably 2-5 parts.

  The ratio between the roasted coffee beans in the second extraction step and the low-temperature water, medium-temperature water, or high-temperature water by the second addition is appropriately adjusted depending on the type and amount of the roasted coffee beans. The weight can be 1 to 14 parts of low-temperature water, medium-temperature water, or high-temperature water with respect to 1 part of dry weight. The ratio of roasted coffee beans to low-temperature water, medium-temperature water, or high-temperature water in the second hydration is more preferably changed according to the aspect from the standpoint of significantly achieving the effects of the present invention. For example, in the case of the embodiment 2-2, it is preferable that the weight of the low-temperature water, the medium-temperature water, or the high-temperature water in the second addition is 1 to 14 parts with respect to 1 part of the dry weight of the roasted coffee beans. More preferably, it is 4 to 13 parts, more preferably 8 to 10 parts. In the case of Aspect 2-3, it is preferable that the weight of low-temperature water, medium-temperature water, or high-temperature water is 1 to 14 parts, and more preferably 1 to 10 parts, relative to 1 part of the dry weight of roasted coffee beans. 2 to 8 parts is more preferable, and 2 to 5 parts is most preferable.

  The ratio of the roasted coffee beans in the second extraction step to the medium or hot water by the third hydration is appropriately adjusted according to the type and amount of the roasted coffee beans, but the dry weight of the roasted coffee beans is 1 part. On the other hand, the weight of the medium warm water can be 1 to 14 parts. The ratio of roasted coffee beans to medium-temperature water may be 2 to 14 parts by weight of medium-temperature water or high-temperature water with respect to 1 part of dry weight of roasted coffee beans, from the viewpoint of prominently achieving the effects of the present invention. It is preferably 3 to 10 parts, more preferably 5 to 10 parts.

  The total ratio of the roasted coffee beans and the amount of water added in the second extraction step can be 1-30 parts by weight of water added to 1 part of the dry weight of roasted coffee beans. The ratio of the roasted coffee beans to the total amount of water added is preferably 5 to 30 parts by weight with respect to 1 part by weight of the dry weight of the roasted coffee beans from the viewpoint of remarkably exhibiting the effects of the present invention. More preferably, it is 20 parts.

  The contact time with roasted coffee beans using low-temperature water, medium-temperature water, or high-temperature water by the first addition, second addition, or third addition in the second extraction step is the type of roasted coffee beans, Although it adjusts suitably by quantity etc. and is not limited, For example, it can be set as 1-120 minutes, 1-100 minutes are preferable, 1-80 minutes are more preferable, and 1-60 minutes are still more preferable.

In the second extraction step, a component giving a rich feeling can be extracted by contact treatment with low temperature water, medium temperature water, or high temperature water. In order to extract at 95 ° C. or higher, a means for pressurizing the extractor can be taken. When the extraction temperature is 100 ° C. or higher under pressure, it is possible to obtain an extract with a unique flavor that is different from the case where extraction is performed only at normal pressure. According to the two-stage or three-stage hydration method in which high-temperature water is subsequently hydrated after contact treatment with low-temperature or medium-temperature water, the temperature of the roasted coffee beans is gradually increased, and various aroma components and flavor components are further increased. Expected to be well-balanced.

  In the second extraction step, low-temperature water, medium-temperature water, or high-temperature water is hydrated and contact-treated, and then the extract is recovered to obtain a second extract. In the case of two-stage water addition or three-stage water addition, the recovery is preferably performed simultaneously with the start of the second water addition after the completion of the first water addition.

  Extraction and extraction liquid recovery can be performed using a general-purpose extractor, but a piston flow type extractor is preferred. By supplying water or warm water with a piston flow, it is possible to accurately control the hydration temperature, the hydration amount, the temperature of the extract and the recovery amount.

  The amount of recovered liquid (weight) of the second extract is appropriately adjusted depending on the type and amount of roasted coffee beans and is not limited. For example, the recovered weight 1 to 1 part of the dry weight of roasted coffee beans 30 parts, preferably 2 to 30 parts, more preferably 3 to 30 parts, and even more preferably 3 to 20 parts.

  In the second extraction step, the method for adding low-temperature water, medium-temperature water, or high-temperature water is not particularly limited. The hydration method can, for example, directly or intermittently add water or hot water from one or more nozzles to roasted coffee beans, one or more to roasted coffee beans. Water or warm water can be sprayed continuously or intermittently from the nozzles of the nozzles to add water.

  The method for producing a coffee beverage of the present invention further includes a mixing step of mixing the first extract obtained in the first extraction step and the second extract obtained in the second extraction step to obtain a coffee extract.

  The aspect of the first extraction step for obtaining the first extract and the aspect of the second extraction step for obtaining the second extract can be arbitrarily combined. That is, for example, the first extract obtained in aspect 1-1 of the first extraction step is obtained in the second extract obtained in aspect 2-1 of the second extraction step or aspect 2-2 of the second extraction step. In addition, the second extract or the second extract obtained in the aspect 2-3 of the second extraction step can be combined. Similarly, the first extract obtained in aspect 1-2 of the first extraction step is obtained in the second extract obtained in aspect 2-1 of the second extraction step or aspect 2-2 of the second extraction step. In addition, the second extract or the second extract obtained in the aspect 2-3 of the second extraction step can be combined. Further, the first extract obtained in the aspect 1-3 of the first extraction step was obtained in the second extract obtained in the aspect 2-1 of the second extraction process or the aspect 2-2 of the second extraction process. It can be combined with the second extract or the second extract obtained in aspect 2-3 of the second extraction step.

  The weight ratio of mixing the amount of the extract of the first extract and the amount of the extract of the second extract is appropriately adjusted and not limited by the type and amount of roasted coffee beans, but from the viewpoint of increasing the total amount of aroma For example, 1: 0.1-10, 1: 0.1-8, 1: 0.2-6 is preferred, 1: 0.3-4 is more preferred, 1 : 0.5 to 2 is more preferable.

  By mixing the first extract and the second extract, it can be expected that the aromatic component is efficiently contained in the coffee beverage, and the production efficiency can be further improved. Another coffee extract can be optionally added to such a mixed extract.

  In this invention, when manufacturing a coffee drink, a heating process can be included by a well-known method. Although not limited, it is preferable that the heating process is performed by retort sterilization from the viewpoint of suppressing volatilization of the original flavor component and aroma component of coffee.

  The coffee beverage is commercialized by a known method such as a can coffee product, a plastic bottle product, or a product filled in a paper cup. Moreover, it can also be set as a powdery coffee product by well-known drying methods, such as spray drying, vacuum drying, and freeze-drying. Further, it can be made into a paste-like product by concentration or addition of known excipients such as dextrin and gum arabic. The coffee beverage according to the present invention is preferably provided as a container-packed coffee beverage from the viewpoint of suppressing volatilization of the original flavor component and aroma component of coffee.

  Moreover, in commercialization of a coffee drink, it is possible to add well-known components, such as a fragrance | flavor, milk, cream, sugar, an emulsifier, and syrup.

  In commercialization of coffee beverages, sugar-free coffee, sweetened coffee, milk coffee, cafe au lait, latte, espresso, cappuccino, caramel coffee and other coffee beverage products, coffee-flavored ice cream, soft ice cream or sorbet confectionery products It is also possible to make confectionery products such as coffee-flavored candy, jelly, crackers, biscuits, cakes, chocolate, rice crackers, buns, breads and chips. The coffee beverage according to the present invention is preferably provided as a container-packed black coffee beverage from the viewpoint of suppressing volatilization of the original flavor component and aroma component of coffee. Moreover, it is preferable that the coffee drink by this invention is provided as a fragrance | flavor additive-free from a viewpoint of suppressing volatilization of the flavor component and aroma component which are original coffee.

[How to improve the aroma of coffee beverages]
The present invention
A first extraction step in which low-temperature water or medium-temperature water of 10 ° C. or more and 60 ° C. or less is added to the first roasted coffee beans in one step or two or more steps to perform contact treatment, and an extract is recovered;
A second extraction step, wherein the second roasted coffee beans are subjected to contact treatment by hydrolyzing low-temperature water, medium-temperature water, or high-temperature water at 30 ° C. or higher and 130 ° C. or lower in one or more stages, and recovering the extract; and ,
The present invention relates to a method for improving the aroma of a coffee beverage including a step of mixing a first extract obtained in the first extraction step and a second extract obtained in the second extraction step.
The conditions in the first extraction step, the conditions in the second extraction step, and other conditions in the method for improving the aroma of the coffee beverage are in accordance with the above method for producing a coffee beverage.

  The aroma of the coffee beverage can be evaluated by measuring the total aroma amount. Although the measuring method of the total fragrance amount is not limited, for example, it can be measured under the following conditions using a gas chromatography method.

(1) Collection of sample 10 ml of a sample was collected in a vial and sealed. The sealed vial is heated with an autosampler Turbo Matrix 40 (manufactured by Perkin Elmer) at 80 ° C. for 30 minutes and then sampled and analyzed by gas chromatography.
(2) Measurement conditions Measuring device: GC-2010 PLUS (manufactured by Shimadzu Corporation)
Column: InertCap WAX 0.32 mm x 60 m
Carrier gas: Helium Gas flow rate: 3ml / min
Column temperature: 35 ° C. · 2 min → 45 ° C. · 0 min (temperature rise at 2 ° C./min)→100° C. · 3 min (temperature rise at 12 ° C./min)→180° C. · 2 min (rise at 12 ° C./min) Temperature) → 225 ° C · 4min (Temperature rise at 20 ° C / min)
Detector: FID
The aroma component has a low boiling point and corresponds to a peak observed in a short retention time in the measurement. The result of the evaluation can be shown as the total peak intensity by integrating the peak intensities of the retention times of 0 minutes to 30 minutes with the data processor.

  In the present specification, to improve the aroma of a coffee beverage is not limited, but means that the total aroma increases by at least 5%. Furthermore, although not limited, the total amount of fragrance is preferably increased by 10% or more when compared with a conventional industrial extraction method (for example, contact treatment with warm water at 95 ° C.), and may be increased by 50%. More preferably, 60% increase is more preferable, 70% increase is further preferable, 80% increase is even more preferable, 90% increase is particularly preferable, and 100% increase is most preferable.

  Moreover, the fragrance of a coffee drink can be evaluated by measuring each fragrance component characteristic of the scent of coffee. Such an aromatic component is not particularly limited, and examples thereof include 2-methylfuran, acetaldehyde, or acetone. Although the measuring method of each fragrance component is not limited, for example, it is possible to calculate from the peak area of each fragrance component under the condition using the gas chromatography method.

  When measuring 2-methylfuran as an aroma component, the content of 2-methylfuran in the total aroma amount when compared with a conventional industrial extraction method (for example, contact treatment with warm water at 95 ° C. for 5 minutes) Is preferably increased by at least 1%, preferably by 2%, more preferably by 5%, still more preferably by 8%, particularly preferably by 10%.

  When acetaldehyde or acetone is measured as an aroma component, the content of acetaldehyde or acetone in the total aroma amount compared to a conventional industrial extraction method (for example, contact treatment with warm water at 95 ° C. for 5 minutes) Is preferably at least 1% lower, more preferably 2% lower, more preferably 5% lower, still more preferably 8% lower, and particularly preferably 10% lower.

  EXAMPLES Next, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the present example, the first extraction step and the second extraction step were performed separately with the first extractor and the second extractor, respectively.

[Example 1]
(1) Preparation of evaluation sample [Example: 1-1]
First extraction step 300 g of crushed coffee beans (Brazil 100%, L value = 17) with an average particle size of 1.6 mm are charged into a 4000 ml stainless steel extractor, and 1200 g of low-temperature water at 25 ° C. is added. Then, a contact treatment was performed for 10 minutes. The roasted coffee beans that had been contact-treated with low-temperature water were further hydrated with 3500 g of medium-temperature water at 50 ° C., and contact-treated for 35 minutes. Simultaneously with the addition of the medium temperature water, the extract was continuously recovered from the extractor. All the collected liquids were used as the first extract.

Second extraction process 300 g of crushed coffee beans (Brazil 100%, L value = 17) with an average particle size of 1.6 mm are charged into a 4000 ml stainless steel extractor, and 1200 g of warm water at 35 ° C. is added with water. Then, a contact treatment was performed for 10 minutes. The roasted coffee beans that had been contact-treated with medium-temperature water were further added with 3500 g of high-temperature water at 80 ° C., and contact-treated for 35 minutes. Simultaneously with the addition of hot water, the extract was continuously recovered from the extractor. All the collected liquids were used as the second extract.

  The first extract and the second extract are all mixed in the same container, housed in a sealed container, then heat sterilized, cooled and used as a mixed extract that is a coffee extract (Example) It was set as the evaluation sample.

[Example: 1-2]
In the second extraction step, an evaluation sample was obtained under the same conditions as in Example 1-1 except that high-temperature water at 95 ° C. was used.

[Example: 1-3]
In the second extraction step, an evaluation sample was obtained under the same conditions as in Example 1-1 except that medium temperature water at 60 ° C. was used.

[Examples: 1-4]
In the second extraction step, an evaluation sample was obtained under the same conditions as in Example 1-1, except that medium temperature water of 60 ° C. and high temperature water of 95 ° C. were used.

[Example: 1-5]
In the first extraction step, an evaluation sample was obtained under the same conditions as in Example 1-1 except that medium temperature water at 60 ° C. was used.

[Example: 1-6]
In the first extraction step, an evaluation sample was obtained under the same conditions as in Example 1-2, except that medium temperature water at 60 ° C. was used.

[Example: 1-7]
In the first extraction step, an evaluation sample was obtained under the same conditions as in Example 1-3 except that medium temperature water at 60 ° C. was used.

[Example: 1-8]
In the first extraction step, an evaluation sample was obtained under the same conditions as in Example 1-4, except that medium temperature water at 60 ° C. was used.

[Comparative example: Control A]
300 g of roasted coffee beans ground was charged into an extractor, and 900 g of low-temperature water at 30 ° C. was added to perform contact treatment for 10 minutes (the type, L value, and average particle size of roasted coffee beans were measured) Same as Example 1-1). The extract was immediately recovered from the extractor and used as the first extract. 900 g of high-temperature water at 90 ° C. was further added to the roasted coffee beans after collecting the first extract, and contact treatment was performed for 10 minutes. The extract was immediately recovered from the extractor and used as the second extract. The temperature of the mixture of coffee beans and hot water during extraction was about 50 ° C. 2100 g of high-temperature water at 90 ° C. was further added to the roasted coffee beans after the second extract was collected, and contact treatment was performed for 20 minutes. The extract was immediately recovered from the extractor and used as a third extract.

  The first extract, the second extract, and the third extract are collected in the same container without separation, stored in a sealed container, heat sterilized, cooled and mixed as a coffee extract An evaluation sample of (Control A) as an extract was used. The condition of Control A is a comparative example in which roasted coffee beans are subjected to contact treatment with water of three kinds of temperature zones or hot water, and extraction is performed three times for each temperature zone.

[Comparative example: Control B]
300 g of roasted coffee beans ground was charged into an extractor, and 3000 g of high-temperature water at 95 ° C. was added, and contact treatment was performed for 30 minutes (the type, L value, and average particle size of roasted coffee beans were measured) Same as Example 1-1). The extract was taken out from the extractor, collected in a container, stored in a sealed container, sterilized by heating, cooled, and used as an evaluation sample of the coffee extract (control B). The condition of Control B is a comparative example based on a conventional industrial extraction method.

(2) Evaluation of total aroma amount About the evaluation sample of an Example and the evaluation sample (control A and B) of a comparative example, it compared by measuring the total amount of an aroma component using a gas chromatography method. The evaluation samples of each example and comparative example were used with a Brix value adjusted to 1.2.

[Sample collection conditions]
10 ml of the above-mentioned (Example) evaluation sample was collected in a vial and sealed. The sealed vial was heated at 80 ° C. for 30 minutes with an autosampler Turbo Matrix 40 (manufactured by Perkin Elmer), sampled, and analyzed by gas chromatography.

[Measurement condition]
Measuring device: GC-2010 PLUS (manufactured by Shimadzu Corporation)
Column: InertCap WAX 0.32 mm x 60 m
Carrier gas: Helium Gas flow rate: 3ml / min
Column temperature: 35 ° C. · 2 min → 45 ° C. · 0 min (temperature rise at 2 ° C./min)→100° C. · 3 min (temperature rise at 12 ° C./min)→180° C. · 2 min (rise at 12 ° C./min) Temperature) → 225 ° C · 4min (Temperature rise at 20 ° C / min)
Detector: FID

  The aroma component has a low boiling point, and a peak observed in a short holding time in the measurement corresponds to this. As a result of the evaluation, the peak intensity with a retention time of 0 minutes to 30 minutes was integrated by a data processing device to obtain the total peak intensity. In Table 1, the total fragrance amount of each evaluation sample was shown as a relative%, where Control A was 100%.

[Example 2]
(1) Preparation of evaluation sample [Example 2-1]
First extraction step 300 g of crushed coffee beans (Brazil 100%, L value = 17) with an average particle size of 1.6 mm are charged into a 4000 ml stainless steel extractor, and 1200 g of low-temperature water at 25 ° C. is added. Then, a contact treatment was performed for 10 minutes. To roasted coffee beans that have been contact-treated with low-temperature water, 1200 g of low-temperature water at 30 ° C. was further added and contact-treated for 10 minutes. Next, 2500 g of warm water at 60 ° C. was added with water and contact treatment was performed for 25 minutes. Simultaneously with the addition of 30 ° C. low temperature water, the extract was continuously recovered from the extractor. All the collected liquids were used as the first extract.

Second extraction process 300 g of crushed coffee beans (Brazil 100%, L value = 17) with an average particle size of 1.6 mm is charged into a 4000 ml capacity stainless steel extractor, and 1200 g of low-temperature water at 30 ° C. is added. Then, a contact treatment was performed for 10 minutes. Furthermore, 1200 g of low-temperature water at 30 ° C. was added to perform contact treatment for 10 minutes. To roasted coffee beans that have been contact-treated with medium-temperature water, 2500 g of high-temperature water at 80 ° C. was further added and contact-treated for 25 minutes. Simultaneously with the second addition of 30 ° C. low temperature water, the extract was continuously recovered from the extractor. All the collected liquids were used as the second extract.

  The first extract and the second extract were all mixed in the same container, housed in an airtight container, sterilized by heating, cooled, and the mixed extract, which was a coffee extract, was used as an evaluation sample.

[Example 2-2 to Example 2-60]
An evaluation sample was obtained under the same conditions as in Example 2-1, except that the treatment temperatures of the first extraction step and the second extraction step were as shown in Table 2 below.

Further, the total fragrance amount was measured in the same manner as in Example 1, and in Table 2, the relative value (%) of the total fragrance amount with respect to the control A (100%) of each evaluation sample and in some examples, the control B The relative value (%) of the total fragrance amount with respect to (100%) was determined.

  As shown in the table, in the conditions of the examples, the total aroma in the obtained coffee extract is remarkably increased with respect to the conditions of the comparative example (control A or control B), and has excellent flavor. It was confirmed that That is, according to this result, the roasted coffee beans are contacted with water or hot water in one temperature zone and compared with a method of performing recovery, or the roasted coffee beans are supplied with water or hot water in three temperature zones. Compared to the contact treatment and the recovery of the three-stage extract for each temperature zone, the first extraction process including two-stage or three-stage hydration and the second extraction process including two-stage or three-stage hydration It was confirmed that the total fragrance amount increased in the method in which the obtained first extract and second extract were mixed.

(2) Evaluation of fragrance component About some samples among the samples of Example 2, from the result of the same gas chromatography method as the total fragrance measurement, 2-methylfuran, acetaldehyde, or acetone The peak area was calculated with the control software attached to GC-2010 PLUS. It was determined how much the peak area of each fragrance component in Example 2 was increased or decreased as compared with the conditions of the comparative example (control A or control B: each set to 100%). The results are shown in Table 3.

  As shown in Table 3, in Example 2, the area ratio of 2-methylfuran in the obtained coffee extract increased with respect to the conditions of the comparative example (Control A), and the area of acetaldehyde and / or acetone. A clear trend of decreasing proportion was confirmed. Further, in Example 2, the area ratio of 2-methylfuran in the obtained coffee extract was remarkably increased and the area ratio of acetaldehyde and / or acetone was remarkable with respect to the conditions of the comparative example (Control B). It was confirmed that By using the present invention, the balance of aroma components in the coffee extract is changed, and it becomes possible to provide a coffee beverage excellent in aroma.

(3) Sensory evaluation About the sample of Example 2-3 and Example 2-47, and the evaluation sample (condition: control A) of a comparative example, it compared by the sensory evaluation by a specialized panelist.
For the sample, specifically, the evaluation sample of the coffee extract obtained in the above-mentioned Examples and Comparative Examples (Control A) was filled and sealed in a can container, and after heat sterilization (retort sterilization), the temperature was 10 ° C. or lower. Evaluation was performed after cooling. The results are shown in Tables 4 and 5.

  As shown in Table 4 and Table 5, it was confirmed that there were many specialized panelists that either Example 2-3 or Example 2-47 was more preferred than the comparative example.

Claims (1)

A method for producing coffee beverages by adding water or hot water to roasted coffee beans and extracting the roasted coffee beans,
A first extraction step, wherein the first roasted coffee beans are subjected to contact treatment by adding low-temperature water or medium-temperature water of 10 ° C. or higher and 60 ° C. or lower in two or more stages and recovering the extract;
The second roasted coffee beans are subjected to contact treatment by adding low-temperature water, medium-temperature water, or high-temperature water at 30 ° C. or higher and 130 ° C. or lower in two or more stages to recover the extract, and
Mixing the first extract obtained in the first extraction step and the second extract obtained in the second extraction step,
Here, the method for producing a coffee beverage, wherein the first extraction step and the second extraction step are different at at least one stage of water temperature.