JP2023009951A - Production method of modified coffee - Google Patents

Abstract

To provide a novel technique for producing modified coffee.SOLUTION: A method of producing modified coffee comprises an application step of applying an AC electric field to starting material coffee.SELECTED DRAWING: Figure 6

Description

The present invention relates to a method of making modified coffee.

Coffee is a beverage obtained by extracting ingredients from roasted and ground coffee beans with hot or cold water.
Here, in recent years, attention has been focused on the development of coffee products with new palatability.

For example, Patent Document 1 describes a modified coffee production method in which green coffee beans are loaded with a specific amount of specific amino acids and a specific amount of specific sugars, and then roasted, crushed, and extracted. A method is disclosed.

In addition, Patent Document 2 discloses a technique for producing green coffee beans of higher quality with a good aroma after roasting the coffee beans by subjecting the green coffee beans to high-pressure treatment (Patent Document 2). .

JP 2011-244812 A JP 2014-209905 A

In view of the prior art described above, the present invention aims to provide a new technology for producing modified coffee.
Another object of the preferred embodiment of the present invention is to provide a technique for producing modified coffee with a good balance of bitterness and sweetness.

The present invention for solving the above problems is a method for producing modified coffee, comprising:
A method of making modified coffee comprising applying an alternating electric field to a coffee base.

As used herein, "raw coffee" refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.

According to the present invention, by applying an alternating electric field to raw coffee, it is possible to provide modified coffee with an excellent balance between bitterness and sweetness.
In addition, by applying an AC electric field to raw coffee, it is possible to provide coffee that is less bitter and less bitter and has a taste closer to that of coffee brewed by a barista.
Then, according to the present invention, it is possible to bring out umami and sweetness with an excellent balance between bitterness and sweetness, less bitterness and undesired taste.

Further, in a preferred embodiment of the present invention, an AC electric field is applied to the raw coffee material under the condition that the voltage is 100V or more and 300V or less.

Further, in a preferred embodiment of the present invention, the applying step includes applying an alternating electric field to the raw coffee material under conditions of a current of 10 mA or more and 100 mA or less for 20 minutes or more.

Further, in a preferred embodiment of the present invention, the applying step includes applying an AC electric field to the raw coffee material under the condition that the frequency of the AC electric field is 20 kHz or more and 100 kHz or less.

Further, in a preferred embodiment of the present invention, the applying step includes applying an AC electric field to the raw coffee material under conditions of an electric field intensity of 1000 V/m or more and 10000 V/m or less.

In a preferred form of the present invention, the applying step includes applying an alternating electric field to the raw coffee material using a coffee reformer,
Said coffee reformer comprises:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The container member is configured to be capable of transmitting an AC electric field from the application member to the coffee inside the container member.
According to a preferred embodiment of the present invention, it is possible to provide modified coffee with an excellent balance of bitterness and sweetness.
In addition, according to the preferred embodiment of the present invention, it is possible to provide coffee that is less bitter and less bitter and has a taste closer to that of coffee brewed by a barista.
According to a preferred embodiment of the present invention, it is possible to bring out umami and sweetness with an excellent balance between bitterness and sweetness, less bitterness and undesired taste.

The present invention is also a method for reforming coffee.

The present invention also provides an apparatus for making modified coffee, comprising:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The container member is also a coffee reformer configured to be able to transmit an AC electric field from the application member to the coffee inside the container member.

Further, in a preferred embodiment of the present invention, the applying means is a means capable of applying voltage to raw coffee under the condition that the voltage is 100V or more and 300V or less.

Further, in a preferred embodiment of the present invention, the applying means is a means capable of applying a current of 10 mA or more and 100 mA or less to raw coffee.

Further, in a preferred embodiment of the present invention, the application means is means capable of applying an AC electric field to raw coffee under the condition that the frequency of the AC electric field is 20 kHz or more and 100 kHz or less.

Further, in a preferred embodiment of the present invention, the applying means is a means capable of applying an electric field strength of 1000 V/m or more and 10000 V/m or less to raw coffee.

According to the apparatus for producing modified coffee of the present invention, it is possible to provide coffee that tastes closer to the taste of coffee brewed by a barista, regardless of the user's degree of coffee brewing.

According to the present invention, it is possible to provide a new technique for producing modified coffee.

1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means. FIG. 1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means. FIG. 1 is a) a plan view, b) a front view, and c) a cross-sectional view of a coffee reformer 1 according to an embodiment. FIG. FIG. 2 is an internal see-through view of a) a plan view and b) a front view of the coffee reformer 1 according to one embodiment. 1 is a diagram showing a usage pattern of the coffee reformer 1. FIG. It is a cross-sectional schematic diagram which shows the usage form of the coffee reformer 1. FIG. 4 is a graph showing the results of Test Example 1. FIG. In FIG. 7, the line indicating the score 0 (reference) is the comparative example (reference product).

Embodiments of the present invention will be described below for understanding of the present invention. It should be noted that the following embodiment is a specific example of the present invention, and does not limit the technical scope of the present invention, and can be appropriately modified within the scope described in the claims. be.

Preferred forms of the raw coffee used for the modified coffee of the present invention are described below.
As used herein, "raw coffee" refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.
Also, as used herein, "improved coffee" refers to coffee after being subjected to the modified coffee production method of the present invention.

The variety of coffee beans used for raw coffee that can be used in the present invention is not particularly limited.
Examples of coffee bean varieties include Arabica (Coffea arabica) and Robusta (Fia canefera).
Moreover, the coffee beans used for the raw material coffee may be a blend of a plurality of types of coffee beans.

In preparing raw coffee, there is no particular limitation on the extraction method of the coffee.
Coffee beans can be extracted by passing hot water through the coffee beans using a paper filter, the siphon method (using steam pressure to extract coffee components), the high-pressure extraction method, and the cold extraction method. may be any of

Also, ready-made coffee beverages can be used as raw material coffee.

The amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 100 mL or more, and can be 150 mL or more.
The amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, Particularly preferably, 350 mL or less can be used as a guideline.

By setting the amount of raw coffee within the above range, for example, a method suitable for providing coffee at stores can be obtained.

Also, in the case of industrial production, there is no particular limitation on the amount of raw coffee.

In the present invention, gum syrup, milk or the like may be added to raw coffee.
However, it is not necessary to separately season the raw coffee before subjecting it to the production method of the present invention.

The application process of the present invention will be described below.

[Application process]
The applying step is a step of applying an alternating electric field to the raw coffee.
A more preferable form of the application step will be described below.

In the applying step, the voltage applied to the AC electric field applied to the raw coffee material is preferably 50 V or higher, more preferably 75 V or higher, and even more preferably 150 V or higher.

Also, in the applying step, the voltage applied to the alternating electric field applied to the raw coffee material is preferably 300 V or less, more preferably 275 V or less.

In the applying step, the current applied to the alternating electric field applied to the raw coffee is preferably 10 mA or more, more preferably 20 mA or more, and still more preferably 40 mA or more.

In the applying step, the current applied to the alternating electric field applied to the raw coffee material is preferably 100 mA or less, more preferably 75 mA or less, and even more preferably 60 mA or less.

In the applying step, the frequency of the AC electric field applied to the raw coffee is preferably 20 kHz or higher, more preferably 40 kHz or higher, and even more preferably 60 kHz or higher.

In the applying step, the frequency of the AC electric field applied to the raw coffee is preferably 100 kHz or less, more preferably 85 kHz or less.

In the application step, the electric field intensity of the AC electric field applied to the raw coffee is preferably 1000 V/m or more, more preferably 1500 V/m or more, more preferably 2500 V/m or more, more preferably 4000 V/m or more, and even more preferably 4000 V/m or more. is greater than or equal to 4500 V/m.

In the application step, the electric field strength of the AC electric field applied to the raw coffee material is preferably 10000 V/m or less, more preferably 7500 V/m or less, and more preferably 6000 V/m or less.

In the application step, the application time to the raw coffee is preferably 2 minutes or longer, more preferably 3 minutes or longer, and still more preferably 4 minutes or longer.
Also, the application time in the application step is preferably 25 minutes or less, more preferably 20 minutes or less, and even more preferably 15 minutes or less.

Here, when the amount of raw coffee is 150 mL to 250 mL,
The application time to raw coffee is preferably 2 minutes or longer.
Also, when the amount of raw coffee is 150 mL to 250 mL,
The application time to raw coffee can be set to 5 minutes or less as a guideline.

Also, when the amount of raw coffee is 600 mL to 1000 mL,
The application time to the raw coffee is preferably 5 minutes or longer, more preferably 7 minutes or longer, and still more preferably 10 minutes or longer.
Also, when the amount of raw coffee is 600 mL to 1000 mL,
The application time to raw coffee is preferably 25 minutes or less, more preferably 20 minutes or less.

By performing the application step under the above conditions, it is possible to provide modified coffee with an excellent balance between bitterness and sweetness.

Here, in the present invention, it is preferable to apply an AC electric field to the raw coffee material from the bottom of the raw coffee material placed in a cup-shaped container.

In addition, in the present invention, there is no particular limitation on means for performing the application step.
For example, a coffee reformer 1 as shown in FIGS. 1 and 3, which will be described later, can be used.

<Coffee reformer 1>
Hereinafter, the coffee reformer 1 of the present invention will be described with reference to FIGS. 1 to 5. FIG.

The coffee reformer 1 illustrated in FIG.
An application member 3 and a container member 2 are provided.
The application member 3 has a container placement portion 31 in which the container member 2 can be placed, and an application means 311 capable of applying an AC electric field to the raw coffee material through the container placement portion 31 .

The container member 2 is configured to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .

In this embodiment, the container member 2 is cup-shaped.
By setting it as the said form, it is more suitable for provision of coffee in a store, for example.
However, in the present invention, the shape of the container member 2 is not particularly limited as long as it has a shape capable of storing raw coffee.

Further, the bottom surface shape of the container member 2 in this embodiment is substantially circular.
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.

Moreover, the volume of the container member 2 is preferably 100 mL or more, and can be set to 150 mL or more.
The capacity of the container member 2 is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, and particularly preferably 350 mL or less. .
By setting the capacity of the container member 2 within the above range, for example, it is more suitable for providing coffee at a store.
However, in the present invention, the capacity of the container member 2 is not particularly limited.

Further, in this embodiment, the bottom portion of the container member 2 is configured so as to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
By adopting the above configuration, it is possible to more efficiently apply AC electrolysis to raw coffee.
Here, in the present invention, it is sufficient that the AC electric field from the applying member 3 can be transmitted to the coffee inside the container member 2 through at least a part of the container member 2 .

Here, the material of the container member 2 is not particularly limited as long as it can transmit the AC electric field from the application member 3 to the coffee inside the container member 2 . As the material of the container member 2, for example, the container member 2 made of resin, wood, metal, or paper can be used.

Further, the application member 3 of this embodiment includes a container placement portion 31 in which the container member 2 can be placed.
In this embodiment, the overall shape of the applying member 3 is a flat shape having arcs at both ends.
By forming the application member 3 into a flat shape, the overall shape of the coffee reformer 1 can be made compact.
However, in the present invention, there is no particular limitation on the shape of the application member 3, and for example, it may be in the shape of a substantially rectangular plate.

Here, the shape of the container placement portion 31 is preferably a shape corresponding to the shape of the bottom surface of the container member 2 .
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.

Further, the application member 3 of this embodiment includes an application means 311 capable of applying an AC electric field to the raw coffee material through the container placement portion 31 .

In this embodiment, the application means 311 is provided in the container placement section 31 .
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.
However, in the present invention, the position, size, etc. of the applying means 311 are not particularly limited as long as they can apply an AC electric field to the coffee.

Here, it is preferable that the applying means 311 be capable of adjusting the applying conditions.

More preferable conditions when the applying means 311 can adjust the applying conditions will be described.

The applying means 311 is preferably a means capable of applying a voltage of 100 V to 300 V to the coffee raw material.

Moreover, the applying means 311 is preferably a means capable of applying a current of 10 mA or more and 100 mA or less to the raw coffee.

In addition, the applying means 311 is preferably a means capable of applying an alternating electric field to the raw coffee under the condition that the frequency of the alternating electric field is 20 kHz or more and 100 kHz or less.

In addition, the applying means 311 is preferably a means capable of applying an electric field strength to raw coffee under the condition that the electric field intensity is 1000 V/m or more and 10000 V/m or less.

Here, for more preferable application conditions of the application means 311, the numerical range of the modified coffee production method described above can be used.

In this embodiment, the application member 3 includes a touch sensor type operation unit 312 capable of adjusting the application conditions of the application means 311 .
By adopting the above-described mode, the application conditions of the application means 311 can be adjusted according to the type of coffee and the situation.
Further, since the operation unit 312 is provided on the application member 3 , the operator can more easily adjust the application conditions of the application unit 311 .

Here, in the present embodiment, the touch sensor type operation unit 312 can adjust the application time according to the number of times the user touches the operation unit 312 .
Specifically, in this embodiment, it is preferable to adopt the following modes according to the number of times the operation unit 312 is touched.
Touch once: Setting 1 (energization for 2 minutes): Change the color of the LED emission. LED emission color change

Here, the touch sensor type operation unit 312 does not necessarily have to be capable of adjusting the application conditions, and for example, it may be possible to switch only the on/off of the application means 311 .
Also, the position, size, and mechanism of the operation unit 312 are not particularly limited.

In addition, in this embodiment, the operation unit 312 and the application unit 311 are electrically connected by a cord (not shown).

However, as long as the code uses the operation unit 312 and adjusts the application conditions of the application unit 311, the mechanism is not particularly limited.

Also, in this embodiment, the application member 3 includes a rechargeable battery section 313 .
By adopting a form including the rechargeable battery unit 313, the portable coffee reformer 1 can be provided.

<Coffee modification method>
The present invention is also a method for reforming coffee. The coffee-improving action exerted by the coffee-improving method of the present invention includes a balance adjustment action between bitterness and sourness, a bitterness-reducing action, a sourness-reducing action, a umami-enhancing action, a body-improving action, and a sweetness-improving action. can.
Here, the modifying action in the present invention is preferably 2 or more, more preferably 3 or more, still more preferably 4 or more, still more preferably 5 or more, and particularly preferably all of the above-mentioned modifying actions. demonstrate.

Here, according to the method for modifying coffee of the present invention, by applying the power, the components of the raw coffee, which are contained in the raw coffee, form a hydrated shell structure. Then, by forming the hydrated shell structure of the unpleasant taste and bitterness components, it is possible to provide coffee free from unpleasant tastes and bitterness components and having a mellow texture.

The preferred implementation conditions of the present invention can refer to the above contents.

The present invention will be described in more detail below using examples. In the present examples, notation by % (percentage) is based on mass unless otherwise specified.

[Test Example 1]
In Test Example 1, a sensory evaluation was performed by an evaluator who specializes in food and drink.

(1) Concerning the conditions of the application process ・Applying means: electrode (refer to the applying means 311 in FIG. 4)
・Applied conditions:
Voltage about 250V (Adjust appropriately to maintain within the range of 100V to 300V)
Current about 50mA (Adjust appropriately to maintain within the range of 10mA to 100mA)
Frequency of AC electric field Approximately 80 kHz (Adjust appropriately to maintain within the range of 20 kHz to 100 kHz)
Electric field strength Approximately 5,000 V/m (Adjust appropriately to maintain within the range of 1000 V/m to 10,000 V/m)

(2) Test and Evaluation (2-1) Details of Test First, 800 mL of raw coffee was put into the container member 2 of the coffee reformer 1 .
Using the coffee reformer 1 shown in FIGS. 1 to 6, 800 mL of raw coffee was subjected to the application process under the above conditions for 20 minutes.
As a comparative example, coffee of the same lot as that of the example and not subjected to the application step was prepared in the same amount as that of the example.

(3) Taste Analysis The produced coffee was subjected to sensory evaluation conducted by House Food Analysis Techno Service Co., Ltd.
Six experts in taste evaluation at House Food Analysis Techno Service Co., Ltd. were used as evaluators.
The evaluator set the comparative example (coffee not subjected to the application process; reference product in the table) to 0 (reference), and evaluated the change from the reference within the range of -3 points to 3 points according to the table below.

The average value of the evaluation results of each evaluator was calculated.
The results are shown in Table 2 and FIG.
In FIG. 7, the line of all evaluation 0 (reference) indicates a comparative example (reference product).

In addition, it was subjected to a free evaluation by six taste evaluation experts at House Food Analysis Techno Service Co., Ltd.
As a result of free evaluation, the following comments were obtained.
・While the reference product has a sharp, bitter taste and irritated aftertaste, the example product has a pleasant and smooth mouthfeel. In addition, the fragrance was gentle and gorgeous.
- The example is mellow, and the umami remains forever. The standard product has a bitter taste and a punch. The standard product leaves relatively no aftertaste.
・I felt that the standard product was slightly milder.
・Compared with the reference product, the examples have weaker burnt and roasted odors from the mouth to the nose. In addition, the coffee itself was thick and had a mellow mouthfeel.
・Examples have a refreshing sour taste. In addition, the aftertaste remains strong, and the scent that passes through the nose is good.
・In the case of the reference product, the top flavor was clearly felt to be stronger. Compared with the reference product, the example was felt to have a mellow, coffee-like taste.

(3) Results and discussion First, as shown in Table 2, it was found that the application of an AC electric field to coffee caused the taste of coffee to be modified.
Moreover, as a result of the sensory evaluation, it was confirmed that the bitterness was significantly reduced by applying an AC electric field to the coffee.
In addition, a decrease in sourness and an increase in richness and sweetness were confirmed.

The above results indicate that the modified coffee has an excellent balance of bitterness and sourness.
That is, as a result of this test, it was found that by applying an AC electric field to raw coffee, modified coffee having an excellent balance between bitterness and sourness can be produced.

In addition, as shown in Table 2, it was found that by applying an AC electric field to coffee, coffee with excellent mellowness and umami can be produced.

In addition, as a result of this test example, it was found that by applying an AC electric field to raw coffee, it is possible to provide coffee with less bitterness and unpleasant taste, and closer to the taste of coffee brewed by a barista.

The present invention can be used to produce modified coffee.

1 coffee reforming device 2 container member 3 application member 31 container placement section 311 application means 312 operation section 313 battery section
X coffee

Claims (7)

A method for producing an improved coffee, comprising:
A method for producing modified coffee, comprising the step of applying an alternating electric field to raw coffee. 2. The method for producing modified coffee according to claim 1, wherein the applying step includes applying an AC electric field to the raw coffee material under conditions of a voltage of 100 V or more and 300 V or less and a current of 10 mA or more and 100 mA or less. 3. The improvement according to claim 1 or 2, wherein the applying step includes applying an AC electric field to the raw coffee material under conditions of an AC electric field frequency of 20 kHz or more and 100 kHz or less and an electric field intensity of 1000 V/m or more and 10000 V/m or less. How to make quality coffee. The applying step includes applying an alternating electric field to raw coffee using a coffee reformer,
Said coffee reformer comprises:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The method for producing modified coffee according to any one of claims 1 to 3, wherein the container member is configured to be capable of transmitting an AC electric field from the applying member to the coffee inside the container member. A method for modifying coffee, comprising the step of applying an alternating electric field to raw coffee. An apparatus for producing an improved coffee, comprising:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The coffee reforming device, wherein the container member is configured to be capable of transmitting an AC electric field from the applying member to the coffee inside the container member. The applying means is means capable of applying to the raw coffee material under the conditions of a voltage of 100 V or more and 300 V or less, a current of 10 mA or more and 100 mA or less, an AC electric field frequency of 20 kHz or more and 100 kHz or less, and an electric field intensity of 1000 V/m or more and 10000 V/m or less. 7. The coffee reformer of claim 6, wherein

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