JP2021145556A - Method for effectively utilizing coffee extraction residue - Google Patents

Abstract

To provide a method for effectively utilizing coffee extraction residues as industrial waste.SOLUTION: The inventors have discovered that the coffee extraction residues treated at a predetermined pH can be used suitably as an alternative material for cocoa, completing this invention. The pH for treatment has to be 6.5-9.5.SELECTED DRAWING: None

Description

The present invention relates to effective utilization of coffee extraction residue.

It is estimated that 524,000 tons of coffee residue (also called "coffee grounds") was generated in 2004 ("3R Systematization Possibility Survey Project-Used from plant-derived waste in the steel industry". Survey on Utilization of Bio-Coffee and Construction of Circulation System- ”March 2009, CTI Engineering Co., Ltd.). It seems that this is used as fertilizer, etc., but it is considered that a more effective utilization method is required.
Patent Document 1 exists as an application relating to a substitute material for cocoa. Here, it is described that a cocoa substitute is prepared with the soybean protein extraction residue as the main component.
Non-Patent Document 1 exists regarding a new coffee food using a coffee raw material. Here, new chocolate-like foods using coffee ingredients are described.
The treatment of coffee beans is described in Patent Document 2. Here, in the production of coffee fragrance, "an alkaline solution was added to the extraction residue to prepare a coffee suspension having a pH of 8 to 14 (20 ° C.), water was evaporated from the coffee suspension, and an aroma component was contained. A step of condensing water to obtain a residual aroma condensate "is described.

JP-A-2015-27280 Japanese Unexamined Patent Publication No. 2004-201629

"Report on the development of new coffee food (" Solid Coffee ") using coffee ingredients" Searched on December 18, 2019 https://www.ucc.co.jp/company/research/taste/solidcoffee.html

An object of the present invention is to provide a method for effectively utilizing coffee extraction residue, which is an industrial waste.

The present inventor has diligently studied to solve the problem. In Patent Document 1, the soybean protein extraction residue is used, but the soybean protein extraction residue and the coffee extraction residue have low relevance and have not been used as a reference in solving the problem of the present invention.
In Non-Patent Document 1, a coffee raw material is used, which is different from the present invention in which an object is to provide an effective method for utilizing coffee extraction residue, which is an industrial waste, and is not a reference.
Although Patent Document 2 describes the treatment of coffee beans, it has no relevance to the present invention.
As a result of further diligent studies, the present inventor has found that a coffee extract residue, which is an industrial waste, treated to a predetermined pH can be suitably used as a cocoa substitute material, and completed the present invention.

That is, the present invention
(1) A cocoa substitute material containing 1 to 100% by mass of coffee extraction residue treated to pH 6.5 to 9.5.
(2) A method for producing a cocoa substitute material, wherein the coffee extraction residue has a pH of 6.5 to 9.5.
(3) A method of using the coffee extraction residue treated to pH 6.5 to 9.5 as a cocoa substitute material.
(4) A chocolate-like food containing 1 to 50% by mass of the cocoa substitute material according to (1) above.
(5) A method for producing a chocolate-like food, wherein the coffee extraction residue treated to pH 6.5 to 9.5 is replaced with a part or all of cocoa.
It is about.

According to the present invention, the coffee extraction residue, which is an industrial waste, can be effectively used as a substitute material for cocoa.

The chocolate-like foods referred to in the present invention correspond to chocolates, for example. In addition, the chocolates mentioned here include not only chocolate, quasi-chocolate, and chocolate-based foods specified by the National Chocolate Industry Fair Trade Council and the Chocolate-Used Foods Fair Trade Council, but also fats and oils as essential ingredients, if necessary. It refers to a mixture of sugars, milk powder, cocoa raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio.
Typical examples of chocolates include sweet chocolate, milk chocolate, and white chocolate. In addition, strawberry chocolate and the like, which are obtained by adding fruit components to these, are also included.

The coffee extraction residue referred to in the present invention is a residue after coffee is extracted from roasted coffee beans. Since it is generally recognized as industrial waste, it is sometimes referred to as "industrial waste coffee extraction residue".

The cocoa substitute material according to the present invention is characterized in that the coffee extraction residue is treated to pH 6.5 to 9.5. The pH is more preferably pH 7.0 to 9.0, and even more preferably pH 7.0 to 8.0. By setting the pH to be desirable, a preferable flavor can be obtained as a substitute material for cocoa.
Here, "treating to a predetermined pH" means that when an alkaline agent is added to the coffee extraction residue and then the pH is measured by the predetermined method according to the present invention, the pH is the predetermined pH. To say.
In the present invention, the pH of the coffee extraction residue is measured by adding 9 times the amount of ion-exchanged water to the dried coffee extraction residue after performing a predetermined treatment, stirring for 1 minute, and then measuring the pH at room temperature. be.

Since the pH of the coffee residue is usually 5.0 to 6.0, an alkaline agent must be added to obtain the pH according to the present invention. As the alkaline agent to be used, one that can be used as food can be appropriately selected and used. Specifically, one or more selected from sodium hydroxide, potassium hydroxide, potassium carbonate, sodium carbonate, sodium hydrogencarbonate, and ammonium carbonate can be used, and more preferably potassium carbonate. It is desirable that the alkaline agent is uniformly mixed with the coffee extraction residue, and it is desirable to adjust the alkaline aqueous solution so that the pH becomes a predetermined pH after mixing, add it to the coffee extraction residue, and dry it. The temperature during drying is preferably 40 to 150 ° C, more preferably 80 to 100 ° C. By using a desirable alkaline agent, a preferable flavor can be obtained as a cocoa substitute material. Further, if the drying temperature is appropriate, a preferable flavor can be obtained as a substitute material for cocoa.

It should be noted that using coffee beans before coffee is extracted does not meet the problem of effective utilization of industrial waste of the present invention, and the flavor of coffee is too strong to be used as a substitute material for cocoa. Is difficult. The present invention has been completed by finding that it can be used as a substitute material for cocoa only by treating the coffee extraction residue, which is an industrial waste, at a predetermined pH.

The cocoa substitute material according to the present invention needs to contain 1 to 100% by mass of the coffee extraction residue treated to pH 6.5 to 9.5 by dry weight. This is more preferably 30 to 100% by mass, and even more preferably 60 to 100% by mass. By containing an appropriate amount of the coffee extraction residue treated at pH 6.5 to 9.5, a cocoa substitute material using the coffee extraction residue can be obtained. Here, the raw material other than the raw material derived from the coffee residue in the cocoa substitute material can be appropriately selected as long as the effect of the present invention is not impaired, but cocoa can also be used, for example. That is, for the purpose of cost reduction or the like, a part of cocoa can be used as a raw material derived from coffee extraction residue, and can be manufactured and sold as a "cocoa substitute material".

An object of the present invention is to provide an effective method for utilizing coffee extraction residue, which is an industrial waste. In this invention, coffee extraction residue treated to pH 6.5 to 9.5 is a substitute for cocoa. It is a use invention by discovering a new attribute that it can be used as a material.

When the cocoa substitute material according to the present invention is used in a chocolate-like food, the amount thereof is preferably 1 to 50% by mass, more preferably 2 to 25% by mass, and further preferably 3 to 10% by mass. %. By using an appropriate amount of cocoa substitute material, it is possible to obtain a chocolate-like food that is comparable in flavor, which leads to effective utilization of coffee extraction residue as waste.

Next, a method for producing a cocoa substitute material according to the present invention will be described mainly by example.
In the present invention, first, a coffee extraction residue is prepared. This coffee extraction residue can be used in a wet state or in a dry state.
Immediately after the coffee is extracted, the wet coffee extraction residue is not dried, which is desirable in terms of energy efficiency. On the other hand, since there is a risk of putrefaction, there are restrictions such as the need to promptly move to the next process. Therefore, it is desirable that the production site of the cocoa substitute material according to the present invention be installed near the coffee extraction site.
If it is a dried coffee extraction residue, there is not much concern about spoilage, but energy for drying is required. On the other hand, there is an advantage that the coffee extraction site and the production place of the cocoa substitute material according to the present invention can be separated.

An alkaline agent is added to the coffee extraction residue to adjust the pH to 6.5 to 9.5. Here, it is desirable to add it as an alkaline solution. If the coffee extraction residue is in a wet state, the alkaline solution may be diluted, but it is necessary to adjust the pH to 6.5 to 9.5 as appropriate.
The cleaning step after adding the alkaline agent is unnecessary. Of course, it does not prevent the cleaning process from being added as appropriate.

It is desirable that the coffee extraction residue after adding the alkaline agent be dried quickly. This is because drying can prevent spoilage. In addition, many chocolate-like foods have a low water content, and in principle, it is necessary to use dried raw materials.
As the drying means, an air flow dryer, a drum dryer, and a vacuum dryer can be used, but the drying means is not limited thereto. After drying, it can be used in the same manner as ordinary cocoa. Of course, the cocoa used for chocolate-like foods needs to be finely pulverized by a roll mill or the like in advance, but it goes without saying that the same process is required for this cocoa substitute material.

The present invention can also be regarded as an invention relating to a simple method of using the coffee extraction residue as a substitute material for cocoa. According to the present invention, coffee extraction residue, which is an industrial waste, can be used as a substitute material for cocoa.
Hereinafter, embodiments of the invention will be described in more detail with reference to Examples.

Test 1
18g of commercially available regular coffee powder ("Slightly luxurious coffee shop" special blend manufactured by Ajinomoto AGF Co., Ltd.) was drip with 47 times the amount of hot water. A coffee maker (Melita Japan Co., Ltd. coffee maker JCM-1031) was used for the drip. The extraction temperature was according to the setting of the coffee maker.
The coffee extraction residue obtained above was dried at 80 ° C. for 4 hours with a blower constant temperature incubator (DKM600 Yamato Kagaku Co., Ltd.) to obtain a dry coffee extraction residue (Comparative Example 1-1).
200 g of water was added to 10 g of the dry coffee extraction residue according to Comparative Example 1 and heated in boiling water for 15 minutes. The coffee extraction residue was collected by cooling back paper filtration and dried at 80 ° C. for 4 hours. (Comparative Example 1-2).
An alkaline solution (3 g of water, 0.2 g of potassium carbonate) was added to 10 g of the dry coffee extraction residue according to Comparative Example 1, mixed, and dried at 80 ° C. for 4 hours. (Example 1-1)
The pH of the samples according to Comparative Example 1, Comparative Example 2 and Example 1 was measured according to "○ pH measurement method". The results are also shown in Table 1-1.

Next, using the samples of Comparative Examples 1 and 2 and Example 1, chocolate-like foods were prepared according to the formulation shown in Table 1-1. The method for preparing chocolate-like foods was in accordance with "○ Preparation method for chocolate-like foods".
The obtained chocolate-like food was subjected to sensory evaluation according to "○ Sensory evaluation method for chocolate-like food". The results are shown in Table 1-2.

○ How to measure pH 1. To the dried sample, 9 times the amount of ion-exchanged water was added, and the mixture was stirred with a vortex mixer (Scientific Industries VORTEX GENIE-2) for 1 minute.
The mixture was allowed to stand for 2.5 minutes to allow the solid content to settle.
3. 3. The pH of the supernatant was measured using a pH measuring device (“Portable pH Meter HM-30P” manufactured by DKK-TOA CORPORATION).
All the above steps were performed at room temperature.

・油脂には、不二製油株式会社製ノンテンパリングタイプハードバターである「パルケナS」を使用した。 Table 1-1 Formulation

-For fats and oils, "Parkena S", a non-tempering type hard butter manufactured by Fuji Oil Co., Ltd., was used.

○ How to prepare chocolate-like foods 1. According to the formulation, cocoa or each coffee extraction residue sample was ground in an ultracentrifuge (Letche ZM200) 0.2 mm screen at 600 rpm.
2. Depending on the formulation, cocoa, coffee extraction residue sample, and powdered sugar were mixed.
Oils and fats melted at 60 ° C. were added to 3.2, and the mixture was thoroughly stirred and mixed.
4. It was poured into a mold and solidified at 4-8 ° C for 30 minutes.

○ Sensory evaluation method for chocolate-like foods Four panelists who regularly perform sensory evaluation of chocolate eat chocolate-like foods prepared in “○ Preparation method for chocolate-like foods” and compare Comparative Examples 1-5. A sensory evaluation was performed. The evaluation was scored according to the following criteria at the consensus, and 3 points were passed.
1 point It has a strong coffee flavor and feels strange as a chocolate-like food.
2 points The flavor of coffee is weak, but it feels strange as a chocolate-like food.
3 points The flavor of coffee is hardly felt, and it is not uncomfortable as a chocolate-like food.

Table 1-2 Results

Discussion As shown in Table 1-2, the chocolate-like food using the cocoa substitute material according to the present invention showed a flavor comparable to that of the ordinary chocolate-like food using cocoa. On the other hand, if the coffee extraction residue was not treated at a predetermined pH, the flavor of coffee was felt, which was uncomfortable as a chocolate-like food and was unsuitable.

Examination 2
An alkaline agent was added to the sample of Comparative Example 1-1 according to Table 2-1 to obtain a sample. The preparation method was in accordance with "○ Preparation method for cocoa substitute material sample". The pH of each of the obtained samples was measured according to "○ pH measurement method" in Study 1. The results are shown in Table 2-1.
Using each of the obtained samples, according to the formulation in Table 2-2.
A chocolate-like food was prepared according to "○ Method for preparing chocolate-like food". The obtained chocolate-like foods were scored according to "○ Sensory evaluation method for chocolate-like foods". At the same time, a detailed evaluation was carried out and shown in Table 2-3.

・炭酸カリウムには、キシダ化学株式会社製食品添加物炭酸カリウム（無水）を使用した。 Table 2-1 Formulation

-For potassium carbonate, potassium carbonate (anhydrous), a food additive manufactured by Kishida Chemical Co., Ltd., was used.

○ Preparation method of cocoa substitute material sample 1 Potassium carbonate was dissolved in water to make an alkaline agent according to the formulation.
2 An alkaline agent was added to the coffee extraction residue (sample of Comparative Example 1-1) and mixed so that the whole was uniform.
3 It was dried at 80 ° C. for 4 hours with a blower constant temperature incubator (DKM600 Yamato Kagaku Co., Ltd.) to obtain a dried coffee extraction residue.

・油脂には、不二製油株式会社製ノンテンパリングタイプハードバターである「パルケナS」を使用した。 Table 2-2 Formulation

-For fats and oils, "Parkena S", a non-tempering type hard butter manufactured by Fuji Oil Co., Ltd., was used.

Table 2-3 Results

Discussion As shown in Table 2-3, the chocolate-like food using the coffee extraction residue treated at a predetermined pH did not have the flavor of coffee and was not uncomfortable.
On the other hand, when the pH was 9.5, a slight alkaline taste was felt, and from that point, the upper limit of pH was determined to be 9.5.

Claims (5)

A cocoa substitute material containing 1 to 100% by mass of coffee extraction residue treated to pH 6.5 to 9.5. A method for producing a cocoa substitute material, wherein the coffee extraction residue has a pH of 6.5 to 9.5. A method in which a coffee extraction residue treated to pH 6.5 to 9.5 is used as a cocoa substitute material. A chocolate-like food containing 1 to 50% by mass of the cocoa substitute material according to claim 1. A method for producing a chocolate-like food, wherein the coffee extraction residue treated to pH 6.5 to 9.5 is replaced with a part or all of cocoa.