JP3773524B1 - Coffee extract production method and beverages and foods containing the same - Google Patents

Abstract

[PROBLEMS] To improve the off-flavor, enhance palatability, and have heat resistance, a flavor with good growth that fully exploits the original flavor of coffee that can express subtle nuances due to the variety of coffee beans and roasting An object is to provide a coffee extract full of feeling and beverages and foods to which the coffee extract is added.
A coffee raw material is extracted with warm water to recover an extract, and a different coffee raw material is steam-distilled in two stages at temperatures of 80 to 120 ° C. and 130 to 150 ° C. Collect the distillate and mix the extract and distillate, or mix the extract from which the steam distillation residue is further extracted, or mix the distillate and the extract from which the steam distillation residue is extracted. To produce coffee extract. As a result, it is possible to obtain a palatable beverage extract that has good growth and a wide range of flavor and taste.
[Selection figure] None

Description

  The present invention is a coffee drink and a coffee extract for food, the beverage and food to which it is added have an excellent flavor and taste even after the sterilization process, and the elongation of the coffee can be fully utilized. The present invention relates to a method for producing a good coffee extract and beverages and foods containing the same.

  For example, in canned coffee and plastic bottle products, it is often done to give a coffee flavor to beverages or the like in order to increase its preference, and an unpleasant odor that occurs during the production of coffee beverages (sterilization process) There is a need for coffee flavors and coffee extracts that improve the taste and improve the palatability and have heat resistance.

  Conventionally, various methods have been studied to satisfy these requirements, and examples of these methods include the following.

(1) A method has been proposed in which pulverized roasted coffee beans are mechanically compressed while being heated to obtain coffee oil in the form of glycerides containing aroma components. In this method, excessive heating in the production process is proposed. Is unavoidable, and for this reason, the fragrance is volatilized into the atmosphere. (For example, Patent Document 1)

(2) In the method of extracting ground and roasted coffee beans with an organic solvent to obtain coffee oil, when recovering the used organic solvent under reduced pressure, the light top note is easily lost, and the residual solvent is strict in the Food Sanitation Law There is a limit.

(3) In the method of distilling the coffee oil obtained by the above method (1) or (2) and collecting the aroma component by distillation under reduced pressure, a special apparatus for condensing and collecting the aroma component and -196 A very low-temperature refrigerant of ℃ is required, and further, odor evaporation is unavoidable when returning to atmospheric pressure. As another similar method, a method is disclosed in which ethanol is added to coffee oil and the mixed solution is distilled under reduced pressure. However, this method is not preferable because the solvent odor becomes strange and the fragrance becomes flat. (For example, Patent Document 2)

(4) In the method of extracting ground roasted coffee beans using a supercritical fluid using liquefied carbon dioxide, liquid nitrogen, etc., extraction is performed under pressure and heating with supercritical carbon dioxide. A method is disclosed (for example, Patent Document 3), and in the method of extraction using a fluid in a supercritical state in the presence of hydrous ethanol, a wax component is mixed at the time of extraction and a separation step is required. In addition, the amount of processing is small and expensive although the apparatus is large. (For example, Patent Document 4)

(5) As a method of extracting hydrous roasted coffee with saturated steam under high temperature and high pressure, put hydrous roasted coffee in a pressure-resistant container, pass high-temperature and high-pressure saturated steam, and release this steam through a vent line, A method is disclosed in which the line is closed after stabilization, and the vapor is condensed and collected. However, in this method, the light aroma of the top that changes easily at high temperatures is impaired, and the original aroma of coffee beans is extracted. I can't. (For example, Patent Document 5)

(6) Distillation obtained by steam-distilling the condensate recovered by gas-liquid countercurrent contact extraction as a method of extracting pulverized roasted coffee beans into a slurry and bringing them into gas-liquid countercurrent contact Although a method of combining with a liquid is disclosed, it is only a combination that compensates for each other's drawbacks, and since the fragrance is weak and expensive, the cost effect is small. (For example, Patent Document 6)

(7) As a method for re-extracting the condensate obtained by steam-distilled pulverized roasted coffee beans with glycerin fatty acid ester, a method for re-extracting distillate obtained by steam-distilling with steam with triacetin is disclosed. However, it has a weak fragrance and cannot avoid the bitterness (disgusting taste) derived from glycerin fatty acid. (For example, Patent Document 7)

(8) The method of producing a coffee extract by extracting the ground roasted coffee beans with warm water and combining the residue with the condensate recovered by steam distillation in one stage is a one-stage steam distillation, and therefore changes at high temperatures. Difficult aroma components cannot be sufficiently extracted and remain, and there is a disadvantage that the fragrance is weak.Furthermore, when the extraction residue is scaled up for steam distillation, depending on the particle size of the coffee beans, steam may suffocate and not be distilled. Alternatively, the extract may be extruded without being distilled. (For example, Patent Document 8)

  Further, after the aqueous suspension of the coffee raw material is distilled at a low temperature of 42 ° C. under reduced pressure to condense the steam, the distillation residue is extracted with hot water at 92-94 ° C., and the condensate and the extract are mixed. However, the distillation temperature is too low and extraction of useful aroma components is insufficient, and the temperature of hot water extraction exceeds 90 ° C. and is relatively high, so it is easy to have a heated odor and is satisfactory. A coffee extract having a flavor component and a taste component cannot be obtained (for example, Patent Document 9).

  As described above, various methods have been tried, but the method is not satisfactory in terms of quality required by beverage manufacturers who develop canned coffee and plastic bottle products.

  In addition, since coffee is expressed in palatability by a heat treatment method such as roasting, the flavor and taste are sensitively influenced by the subsequent raw material processing method (grinding method and extraction method), and the portion by the extraction method is particularly large. However, although extraction of flavor and taste was insufficient with the conventionally proposed methods, extraction at a higher temperature range (120 ° C. or higher) for increasing extraction efficiency has not been performed. In addition, extraction with water vapor at an excessively high temperature range (120 ° C. or higher) greatly affects the flavor and taste of coffee, impairs the original flavor of coffee, and is not a satisfactory method for flavor and taste.

  It should be noted that since the extract is decomposed or modified by oxygen, it is recommended that the extracted water and steam remove oxygen or block the extraction system and distillation system from air. A specific type of distillation column has also been proposed for steam distillation. (Non-Patent Document 1)

JP-A-52-87248 JP-A-3-217500 Japanese Patent Laid-Open No. 47-19067 JP 61-88853 A Japanese Patent Publication No. 50-29027 JP 2003-33137 A JP 2005-87122 A JP 2000-135059 A US Pat. No. 2,522,014 "Coffee Processing Technology" by Michael Sivetz (USA), Volume 2, The Avi Publishing C. Inc., 1963, Pages 46-47, pages 325-327

  In order to solve these problems, the present inventors solved the problem of high-temperature extraction (120 ° C. or higher) with water vapor in a coffee raw material by changing the steam distillation temperature in two steps. Creating a coffee extract production method that improves off-flavor during beverage production (sterilization process), enhances palatability, has heat resistance, and makes good use of the original flavor of coffee, with good growth and satisfactory quality There is to do.

  Thus, as a result of repeated studies to solve the above problems, the present inventors recovered the distillate by steam distillation of the top light aroma and taste, which are easily changed at high temperatures, from 80 to 120 ° C. Then, steam-distilled in two stages at a temperature of 130 to 150 ° C., auxiliary components containing non-volatile components remaining in the coffee raw material or aroma that hardly changes at a relatively high temperature, which cannot be extracted by the first-stage steam distillation The distillate obtained is recovered (hereinafter referred to as a two-stage steam distillation method). Using a different coffee material, a clear extract with no miscellaneous taste is recovered with warm water of 40 to 80 ° C. Alternatively, effective taste components remaining in the residue after steam distillation and not extracted by steam distillation are further extracted and recovered. The knowledge that these extracts and distillates are immediately temperature-controlled at 5 ° C. or lower, ripened for 6 hours or longer and combined to obtain a coffee extract with good elongation and flavor and taste. To complete the present invention.

  That is, the invention according to claim 1 is characterized in that an extract obtained by solid-liquid extraction of a coffee raw material with low-temperature hot water and a distillate recovered by solid-gas extraction by a two-stage steam distillation method are mixed. The present invention relates to a method for producing a coffee extract.

  The invention according to claim 2 is characterized in that a distillate collected by solid-gas extraction by a two-stage steam distillation method and a distillation residue extract obtained by solid-liquid extraction of a residue after steam distillation are mixed. The present invention relates to a method for producing a coffee extract.

  Furthermore, the invention according to claim 3 is an extract obtained by solid-liquid extraction of a coffee raw material with low-temperature hot water, a distillate recovered by solid-gas extraction by a two-stage steam distillation method, and a residue after steam distillation. It is related with the manufacturing method of the coffee extract characterized by mixing these using the distillation residue extract which solid-liquid extracted this.

  As described above, the invention according to claim 1 is characterized in that palatability is expressed by a heat treatment method such as roasting, and an extract obtained by solid-liquid extraction with low-temperature hot water using the palatability characteristics of the coffee raw material and two-stage steam The present invention provides a method for producing a coffee extract that efficiently and sufficiently draws out the flavor and taste of coffee by an unprecedented extraction method that mixes distillate that has been solid-gas extracted by distillation. .

  Further, in the invention according to claim 2, when the residue after the two-stage steam distillation is subjected to solid-liquid extraction, an effective taste component of the remaining coffee that is not extracted by steam distillation is solid-liquid with water or warm water. The present invention provides a method for producing a coffee extract that mixes the extracted extracts and efficiently and sufficiently draws out the flavor and taste of the coffee and provides a wide flavor.

  Moreover, the invention which concerns on Claim 3 solid-liquid-extracted the extract liquid solid-liquid extracted with the low temperature warm water, the distillate solid-gas extracted by the two-stage steam distillation method, and the residue after steam distillation. Providing a method of producing a coffee extract with a long, mild and wide flavor that draws out the flavor and taste from the coffee ingredients with an unprecedented extraction method that mixes with the extract after distillation. To do.

  The invention according to claim 4 specifically supplements off-flavors during the manufacture of foods (sterilization process) by adding to many foods such as canned drinks, instant drinks, frozen desserts, breads, and dessert foods. It is natural, has good elongation, and provides a favorable flavor improvement.

[Flow of manufacturing process of the present invention]

  The coffee extract according to the present invention expresses a subtle nuance due to the difference in coffee bean varieties and roasting, which is different from a general concentrated coffee extract, improves off-flavor, enhances palatability, and has heat resistance. It is a coffee extract with a good flavor and flavor that makes full use of the original flavor of coffee.

  In the method for producing a coffee extract according to the present invention, a coffee raw material is subjected to solid-liquid extraction using warm water, solid-gas extraction using a two-stage steam distillation method, and effective flavor components remaining in the residue after steam distillation are added to water. Alternatively, solid-liquid extraction is performed with warm water, and the aroma component and the taste component in the raw material are extracted thoroughly.

(Raw material for extraction)
There are two types of coffee ingredients, “Arabica” and “Robusta”, and examples include Mocha, Kenya, Kilimanjaro, Mandelin, Hawaii Kona, Guatemala, Blue Mountain, Colombia, and Brazil. There is no particular limitation on the combination of types.

  The roasting levels include light roast (shallow roast), cinnamon roast (shallow roast), medium roast (medium roast), high roast (medium roast), city roast (medium roast), full city Roast (deep roasting), French roast (deep roasting), Italian roast (deep roasting) etc. can be mentioned, and in terms of roasting degree, it is suitable for deep roasting or deep roasting that insolubilizes sugars in coffee, especially starchy substances Near medium roast to french roast is preferable, and the degree of roasting is not particularly limited.

  Further, the method of grinding is in the range of about 10 mesh to 42 mesh, and generally includes a method of drawing at intervals of 2 meshes such as coarse grinding, medium coarse grinding, medium grinding, medium fine grinding, fine grinding by an extraction method. It is possible to make coarse and medium fine grinds, especially when the coffee raw material used for steam distillation is coarser, the extracted raw material tends to play the role of the packed column in the distillation column, and it is more refined. There is no limitation on the way you grind.

(Extraction device)
The form of the extraction apparatus used for hot water extraction or extraction of coffee residue after steam distillation of the present invention is not particularly limited, and may be a normal drip extraction apparatus or immersion extraction apparatus, and performs subsequent steam distillation. It may also be used as a distillation column. In that case, a preferable distillation column is different from a normal steam distillation column, and has a pressure resistance provided with a device for spraying hot water on the upper part, and in a high-temperature steam distillation by using a vertically long distillation column, It is possible to suppress the inclusion of undesired extra aroma substances as an azeotropic fraction, and depending on how the raw material is ground and the filling rate, the raw material becomes a filling material, and a rectifying effect can be obtained.

(Extraction process)
Extraction Step Before Steam Distillation The extraction method of the extract of the present invention may be performed by drip extraction or immersion extraction with warm water of 40 to 80 ° C. In the case of drip extraction, extraction efficiency increases if it is carried out after it has been sufficiently steamed with hot water that can be used throughout the coffee material. Below 40 ° C., the extraction efficiency is poor, and it takes a long time to obtain a desired solid content and the workability is also poor. Moreover, when it exceeds 90 degreeC, a misty component elutes and it is unpreferable. At the time of extraction, extraction and steam distillation can be carried out by separate apparatuses, but there is also a method using a distillation column used for steam distillation.

Extraction process after steam distillation The coffee residue after distillation contains coffee-specific effective taste components such as chlorogenic acid and caffeine, or auxiliary components that are thought to enhance flavor and taste. These can be efficiently recovered by solid-liquid extraction with water or warm water. Moreover, since extraction with respect to the coffee residue after steam distillation has the thermal stability and is fully swollen, an extract with a high solid content can be obtained with water or hot water. Moreover, since the residue itself maintains a high temperature immediately after distillation, extraction with water may be performed in consideration of cooling. Examples of the extraction method include drip extraction or immersion extraction, and the extraction time is not particularly limited, and the time for obtaining a desired solid amount and liquid amount can be arbitrarily set.

  The water or hot water used for extraction is preferably heated to 40-80 ° C. in a heat exchanger with deoxygenated water, deoxygenated ionic water, deoxygenated electrolyzed water, pure water, ion exchanged water, etc. from which dissolved oxygen has been removed, A method of recovering an extract of 0.1 to 4 times the amount of coffee material to be extracted by spraying about 2 to 5 times hot water of the extraction material at a rate of 25 to 30 L / min so as to uniformly apply to the coffee material Can be mentioned.

  In addition, the coffee raw material for extracting water or hot water for obtaining the extract may be used alone or in combination with different coffee raw materials, and using a distillation column equipped with a device for spraying hot water on the top of the pressure-resistant distillation column. The coffee material and the extraction device are not limited.

(Sterilization process)
The extract extracted with warm water and the residue extract after distillation are pasteurized to maintain a mild and clear flavor and taste. Preferably, the heat sterilization is performed at a temperature of about 60 to 85 ° C. for 30 minutes, and then immediately cooled to 5 ° C. or less. When the extract extracted with warm water at a high temperature of 95 ° C. or more is sterilized, a heating odor is preferable. It should not be coffee extract.

(Two-stage steam distillation process)
A condensate obtained by charging a coffee raw material into a distillation tower and performing two-stage steam distillation in different temperature ranges of 80 to 120 ° C. and 130 to 150 ° C. is recovered as a distillate for coffee extract according to the present invention. I can do it. At this time, in order to obtain a high-quality distillate, it is necessary to avoid deterioration of the fragrance and polymerization due to oxidation, and the water vapor used for distillation is preferably deoxygenated.

  Further, the coffee raw material used in the two-stage steam distillation may be the same as or different from the hot water extraction raw material in order to obtain a desired extract, or may be used alone or in combination with different coffee raw materials. Although there is no problem even if the subsequent raw material residue is mixed in, a raw material not subjected to hot water extraction is preferably used, and the raw material is not limited thereto.

  When the residue after hot water extraction is used as part of the coffee raw material used in the two-stage steam distillation of the present invention, depending on the amount used or how it is ground, the coffee raw material becomes wet and the water vapor condenses or suffocates and can be distilled successfully. In some cases, using the entire amount is not suitable for solid-gas extraction with water vapor as desired by the present invention. However, depending on the amount or grinding method, steam distillation may be possible if it is about 20-30%.

  In the solid-gas extraction by the two-stage steam distillation method in the present invention, water vapor is introduced from the bottom of the extraction tower and is adjusted to 80 to 120 ° C. or less, and the water vapor containing coffee aroma is condensed and recovered by a heat exchanger. Subsequently, the temperature is controlled to a high temperature range of 130 to 150 ° C. to condense and recover the high-boiling aromatic component by a heat exchanger.

  In the present invention, the steam distillation is carried out in two stages of 80 to 120 ° C. or less and 130 to 150 ° C. or less. The reason for selecting the temperature is that in the steam distillation under atmospheric pressure, the distillation temperature is 80 ° C. or less. Since the extraction efficiency is low and the amount of water vapor is high, the distillate contains many harmful substances having a low boiling point and is not suitable for the recovery of a high-quality distillate. Furthermore, it has been found that when the first stage steam distillation temperature exceeds 120 ° C., the light aroma of the top is impaired, resulting in an unpleasant rubber-like odor.

  In this two-stage steam distillation method, first the top light aroma and taste, which tend to change at high temperatures, are extracted with steam at 80 ° C or higher and 120 ° C or lower, and then the non-volatile components remaining in the coffee or change at relatively high temperatures. Auxiliary components containing fragrances that are difficult to resist are subsequently recovered using steam at 130 ° C. or higher and 150 ° C. or lower. When the distillation temperature is 150 ° C. or higher, there is a large amount of tar and harmful substances having a high boiling point such as benzpyrene are contained.

  The distillates distilled in these two stages are collected and then combined. It is not limited to other extraction conditions, for example, the supply rate of water vapor, the condensation capacity of the heat exchanger, and the like.

  Therefore, it is possible to extract aldehydes and volatile sulfur compounds, which are thought to characterize the aroma of coffee, which has been insufficiently extracted by the conventional steam distillation method, to a full extent.

  In addition, the coffee residue after distillation still has a flavor component or an auxiliary component that is thought to be able to enhance the flavor and taste, but there is almost no flavor component remaining. It turns out that the aromatic component which it has has been extracted efficiently and fully.

  Furthermore, when performing the two-stage steam distillation, the filling rate of the coffee raw material to the distillation column used in the present invention is preferably 30 to 90% by volume, preferably 65 to 85% by weight, and the higher the filling rate, There exists a tendency for the effect that a fragrance component, a flavor component, and a taste component are rectified.

  And the ratio of each distillate by the two-stage steam distillation in this invention is as follows according to a stage. That is, in the first stage, steam at 80 ° C. to 120 ° C. is used to recover a ratio of about 0.5 to 1 times the amount of the top light aroma component that is likely to change at high temperature to the total coffee raw material. The reason for this is that if the amount collected is less than this, the top light aroma that tends to change at high temperatures is insufficiently collected, and if the amount collected is more than this, the fragrance component becomes thin, which is not preferable. Furthermore, the steam temperature of the second stage is changed to 130 ° C. to 150 ° C., and auxiliary components including aroma and taste that hardly change at a relatively high temperature are recovered at a rate equivalent to 1 to 4 times the amount of the coffee raw material. The reason for this is that if the recovered amount is larger than this, the whole aroma component becomes thin, which is not preferable.

(Purification process)
The extract and the extract after distillation are cooled to 5 ° C. or less after sterilization, and the distillate is cooled to 5 ° C. or less immediately after recovery, and both are kept at 5 ° C. or less for 6 hours or more and aged (aging), By performing filtration to remove the precipitates generated during the holding, the aroma portion containing excess off-flavors can be removed, and a clear coffee extract with a rich aroma and a strong taste can be obtained. Moreover, although it is preferable to refine | purify and mix a distillate, an extract, and the extract after distillation separately, you may refine | purify after mixing and it is not limited to an order.

  Moreover, when the extract in the present invention and / or the extract after distillation is 1, the distillate obtained by the two-stage steam distillation method is about 5 to 20, more preferably about 8 to 12. When added to palatable beverages or foods, there will be no feature if it is more or less. The ratio of the residue extract after distillation to the extract is preferably about 1 to 2-6.

(Use of extract, usage)
The coffee extract obtained by the above process is used for the purpose of enhancing the flavor of coffee, and the addition amount thereof is preferably 0.01 with respect to chilled products or retort products including instant coffee, concentrated coffee, canned coffee, and PET coffee. However, the present invention is not limited to this, and the characteristics of the product can be emphasized in various beverages other than coffee, bread, cakes, confectionery, desserts, and the addition amount is preferably Is 0.01 to 5%, but is not limited thereto.

  Hereinafter, the method for producing a coffee extract according to the present invention will be described in more detail with reference to examples. However, this invention is not limited at all by the following examples. As an apparatus, extraction was performed using a steam distillation apparatus including a pressure-resistant cylindrical distillation column equipped with a pressure control valve at the top of the distillation column and a discharge valve capable of collecting the extract liquid sprayed with hot water at the bottom of the distillation column (comparison) Examples 2 and 3 used similar equipment).

(Extraction, separate two-stage distillation of raw materials)
Deep roasted and roasted coffee beans (Brazil) are crushed into coarse grinds, 0.1 kg is charged into a distillation tower, drip extraction is performed with 0.4 kg of hot water at 60 ° C, and 0.2 kg of Brix 1.5 coffee extract is recovered. The residue was discharged.

  Thereafter, 0.9 kg of the same coffee raw material was separately charged into a distillation tower, and steam distilled at 100 ° C. to recover 0.8 kg. Next, when the temperature reached 150 ° C., the distillate was collected again to obtain 1.8 kg of a coffee distillate of Brix 0.3. The extract and the distillate were mixed and 2 kg of Brix 0.4 coffee extract was used as the sample of Example 1.

(Two-stage distillation, distillation residue extraction)
1 kg of the coffee raw material used in Example 1 is charged into a distillation tower, and steam distilled at 105 ° C. to recover 0.6 kg. Next, when the temperature reached 140 ° C, recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.

  The coffee residue after distillation was immersed and extracted with 1.5 kg of hot water at 60 ° C. for 15 minutes to recover 0.2 kg of Brix 9 residue after coffee distillation. The distillate and the residue extract after distillation were mixed and 2 kg of Brix 1 coffee extract was used as the sample of Example 2.

(Extraction, separate two-stage distillation of raw materials, extraction of distillation residue)
0.1 kg of the coffee raw material used in Example 1 was charged into a stainless steel one-handed pan and immersed and extracted with 0.4 kg of hot water at 60 ° C. for 5 minutes to recover 0.18 kg of Brix 5 coffee extract.

  Separately, 0.9 kg of the same coffee raw material was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of distillate. Next, when the temperature reached 130 ° C., the distillate was continuously collected again to obtain 1.8 kg of Brix 0.3 coffee distillate.

  The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. to recover 0.02 kg of the residue extract after distillation of Brix 9 coffee.

  The extract, the distillate, and the residue extract after distillation were all mixed, and 2 kg of Brix 1 coffee extract was used as the sample of Example 3.

[Comparative Example 1]
(Extraction, one-stage distillation of extraction residue)
1 kg of the coffee raw material used in Example 1 was placed in a distillation tower and extracted by immersion for 15 minutes with 2.5 kg of hot water at 85 ° C. to recover 1.2 kg of Brix 12 coffee extract. Next, steam distillation was performed at 100 ° C. to obtain 0.8 kg of a coffee distillate of Brix 0.1. The extract and the distillate were mixed, and 2 kg of Brix 7 coffee extract was used as a sample of Comparative Example 1.

[Comparative Example 2]
(One-stage distillation, distillation residue extraction)
1 kg of the coffee raw material used in Example 1 was charged into a distillation column and steam distilled at 110 ° C. to obtain 1.8 kg of a coffee distillate of Brix 0.3.

  Next, the coffee residue after distillation was extracted by immersion for 15 minutes with 1.5 kg of hot water at 60 ° C., and 0.2 kg of the residue extract after coffee distillation of Brix 9 was recovered. The distillate and the residue extract after distillation were mixed and 2 kg of Brix 1 coffee extract was used as the sample of Comparative Example 2.

[Comparative Example 3]
(Extraction, separate high-temperature distillation of raw materials)
0.1 kg of the coffee raw material used in Example 1 was placed in a stainless steel one-handed pan and immersed and extracted with 0.4 kg of warm water at 75 ° C. for 5 minutes to recover 0.5 kg of Brix 5 coffee extract.

  Next, 0.9 kg of the same coffee raw material was separately charged in a distillation tower and steam distilled at 140 ° C. to obtain 1.8 kg of a coffee distillate of Brix 0.3. The extract and the distillate were mixed and 2 kg of Brix 1.2 coffee extract was used as the sample of Comparative Example 3.

[Comparative Example 4]
(Extraction, high temperature two-stage distillation)
1 kg of the coffee raw material used in Example 1 was placed in a distillation tower and extracted by immersion for 15 minutes with 2.5 kg of hot water at 85 ° C. to recover 1.2 kg of Brix 12 coffee extract. Next, steam distillation was performed at 100 ° C. to recover 0.8 kg. Next, an attempt was made to collect the distillate again when it reached 130 ° C., but a turbid condensate came out instead of the distillate. This was designated as Comparative Example 4.

[Use Example 1] Addition of Extract to Coffee Beverage Hot coffee 4.5kg is poured into 0.3kg of deeply roasted coffee beans (Brazil) used in Examples and Comparative Examples to obtain 3.6kg of Brix 2.5 coffee. (The adjusted coffee was used in Use Examples 1 and 2). To this coffee 5%, milk 10%, granulated sugar 5.2%, emulsifier and baking soda were added to prepare a coffee base to obtain a coffee liquid. This was used as the sample of Use Example 1.

  The coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were added to the coffee of Use Example 1 by 1% each, and 190 g of each was hot-packed and canned. Next, half of each canned product was sterilized at 125 ° C. for 20 minutes, and stored at room temperature for 1 week. Each of the 10 expert panelists gave the samples of Use Example 1 with respect to fragrance strength, flavor balance, and scent preference. The evaluation was requested according to the following criteria in comparison with coffee (blank).

  Table 2 shows the results of comparison of the coffee drinks to which the coffee extracts of Examples and Comparative Examples by 10 professional panelists were added. The result of each evaluation item is the sum of the evaluation points of all panelists, and the total evaluation point of all items was taken as the overall evaluation.

  Compared with the general steam distillation method in the vicinity of 100 ° C. of Comparative Examples 1 and 2 shown in Table 2, the coffee beverage added with the coffee extract by the two-stage steam distillation method of Examples 1 to 3 is characterized by the coffee beans. The flavor was strong and the flavor was well balanced. Moreover, when distilled only in a high temperature zone (120 ° C. or higher) as in Comparative Example 3, it is difficult to feel a light top note, and it has an unpleasant rubber-like aroma and taste, resulting in poor coffee feeling. The balance and palatability were inferior.

  Further, the coffee extract composed of the two-stage distillation distillate and the distillation residue extract of Example 2 has a wide flavor. Further, as in Example 3, the coffee extract of Example 2 is further extracted by low temperature extraction. When the liquids were mixed in a moderate balance, the flavor of the whole coffee extract could be strongly enhanced. In particular, a coffee extract made of an extract mainly composed of low-temperature extraction that is close to the coffee concentrate as in Comparative Example 1 is effective when the base is rich, that is, when the coffee concentration of the beverage or food to which the extract is added is high. Confusing.

  That is, it can be said that the combination of the hot water extract of the present invention and the distillate by the two-stage steam distillation method is an extraction method that takes advantage of the taste of coffee that has never existed, and is also a conventional coffee in terms of heat resistance. It can provide a coffee extract that is high in comparison with the extract, has a good elongation and fully satisfies the quality of the original coffee, and is satisfactory in quality.

[Use Example 2] Addition of Extract to Coffee Cake Coffee cake using 4 eggs, 160 cc of salad oil, 400 g of weak flour, 3 tsp of baking powder, 1/2 tsp of salt, in 360 cc of Brix 2.5 coffee prepared in Use Example 1 Prototyped. Dissolve the egg and add the salad oil in small portions, then add cold coffee and mix well. Sieve flour, baking powder and salt were added to this and sifted. Coffee extract was added and baked to obtain a coffee cake. This was used as the sample of Use Example 2.

  The coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were added to the coffee cake dough of Use Example 2 by 5% each, mixed with a whisk until the powderiness disappeared, and butter was applied. It was put into a baking mold and baked in an oven at 170 ° C. for about 40 minutes to obtain a coffee cake. About this cake, 10 expert panelists each requested evaluation according to the following criteria about the intensity of fragrance, the preference of fragrance, and the balance of flavor. Moreover, evaluation was requested according to the following criteria in comparison with the sample coffee cake (blank) of Use Example 2.

  Table 4 shows the results of comparison of the coffee cakes to which the coffee extracts of Examples and Comparative Examples were added by 10 expert panelists. The result of each evaluation item is the sum of the evaluation points of all panelists, and the total evaluation point of all items was taken as the overall evaluation.

  In the evaluation of the baked coffee cake shown in Table 4, as in Use Example 1, the coffee extract according to the present invention had excellent flavor and heat resistance as compared with the Comparative Example.

That is, the coffee extract according to the present invention can provide a coffee extract that can emphasize the characteristics of the product in various beverages other than coffee, bread, cakes, confectionery, desserts, and the like. Moreover, the addition amount is not limited, Preferably it is 0.01 to 5%.
Verification by aroma analysis is shown as a reference example.

(Reference Example 1)
The coffee extracts of Example 1 and Comparative Examples 1 and 2 were prepared by the column extraction method to obtain a sample of Reference Example 1. These were subjected to aroma analysis by gas chromatography mass spectrometry (hereinafter abbreviated as GC mass). A component comparison analyzed by a professional analyst is shown in FIG.

  Fig. 1 shows the results of an analysis comparing coffee-specific low-threshold compounds in coffee extract components (column extraction method), with the relative comparison value taking the amount of internal standard ethylhexanoate as 1 as the vertical scale. .

  When comparing the content components by the column extraction method shown in FIG. 1, aldehydes, alcohols, sulfur-containing compounds having a low threshold and the like that characterize the odor of coffee are strongly detected in the production method of Example 1, It was found that these characteristic aromas could be specifically extracted by the two-stage steam distillation method.

(Reference example 2)
In addition, the coffee residues of Example 1 and Comparative Examples 1 and 2 were prepared by a continuous steam distillation solvent extraction (hereinafter abbreviated as SDE) method to obtain a sample of Reference Example 2. These were subjected to aroma analysis by GC mass. The chromatogram of the coffee residue obtained by the analysis is shown in FIG.

  When comparing the chromatograms of the coffee residues of Example 1 and Comparative Examples 1 and 2 by the SDE method shown in FIG. 2, many components still remain in Comparative Examples 1 and 2, whereas almost all in Example 1 There were no ingredients left. Therefore, it was confirmed that the production method of the present invention by the hot water extraction of Example 1 and the two-stage steam distillation method efficiently recovered the components.

  That is, the production method according to the present invention is an extraction method that takes advantage of the taste of coffee that has never been extracted, and that can extract aroma components that characterize the odor of coffee. A method for producing a coffee extract can be provided.

(Reference Example 3)
Further, the condensate of Example 1 was recovered, and this was subjected to steam distillation, and the distillate was divided into a distillate portion with water vapor at 100 ° C. (fraction 1) and a first half distillate portion with water vapor at 150 ° C. (fraction 2). And was fractionated into three fractions in the second half distillate (fraction 3) with water vapor at 150 ° C. These were prepared by the column extraction method to obtain a sample of Reference Example 3. These were subjected to aroma analysis by GC mass. The chromatogram of each fraction obtained by analysis is shown in FIG.

  When the chromatograms of the fractions in the distillate of Example 1 shown in FIG. 3 were compared, fraction 1 was the most, and fractions 2 and 3 were less. Furthermore, fraction 3 contained almost no volatile components in the first half. However, by performing pressurized steam distillation as in fraction 2, it was confirmed that more components in the latter half that were difficult to recover by ordinary steam distillation were recovered. In addition, a lot of 2-methylthio-5-methylfuran is confirmed in fraction 2 from the analysis results of GC mass, and by performing steam distillation at 150 ° C., sulfur-containing compounds that are difficult to recover by ordinary steam distillation are efficiently recovered. It was thought that it would come.

  That is, as a result of analyzing the recovered fraction of Example 1, it was found that about half of the components were recovered by the first steam distillation at 100 ° C., and the remaining half of the components were recovered by the steam distillation at 150 ° C. It was also found that most of the light compounds with high volatility were recovered by the first steam distillation at 100 ° C, and heavy components that were relatively difficult to recover at 100 ° C were efficiently recovered by steam distillation at 150 ° C. It was. In addition, it is thought that not only heavy components but also components that characterize the odor of coffee such as volatile sulfur components may be specifically recovered. It is an extraction method that takes advantage of the unprecedented taste of coffee, and can provide a method for producing a coffee extract that is satisfactory in quality.

It is the analysis result which compared the compound (column extraction) with the low threshold value peculiar to coffee in a coffee extract component. Relative comparison value with the amount of internal standard ethylhexanoate as 1 is the scale on the vertical axis. It is the analysis result (chromatogram) which compared the content component (SDE extraction) in the coffee residue which extracted the coffee extract. It is the analysis result (chromatogram) which compared the content component (column extraction) in each fraction which collect | recovered and fractionated the condensate by a two-step extraction method.

Claims (4)

  The coffee raw material is extracted with warm water, and the resulting extract is recovered. Separately, the coffee raw material is steam-distilled in two stages at temperatures of 80 to 120 ° C. and 130 to 150 ° C., and the resulting distillate is obtained. A method for producing a coffee extract, characterized in that each is collected and the extract and the distillate are mixed.   The coffee raw material is steam-distilled in two stages at temperatures of 80 to 120 ° C. and 130 to 150 ° C., and the resulting distillate is recovered, and the residue is extracted with water or hot water. And a distillate and a distillation residue extract are mixed.   The coffee raw material is extracted with warm water, and the resulting extract is recovered. Separately, the coffee raw material is steam-distilled in two stages at temperatures of 80 to 120 ° C. and 130 to 150 ° C., and the resulting distillate is obtained. A method for producing a coffee extract, characterized in that each of the residues is recovered, the residue is further extracted with water or warm water, the resulting distillation residue extract is recovered, and the extract, the distillate and the distillation residue extract are mixed. . The drink and foodstuff containing the coffee extract manufactured by the method of any one of Claims 1-3.

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