JP3841308B1 - Production method of coffee extract - Google Patents

Abstract

An object of the present invention is to provide a method for producing a coffee extract which has an excellent fragrance and flavor even after the sterilization step and which is also excellent in taste.
A method for producing a coffee extract comprising the following steps (1) to (4), wherein an antioxidant is added to warm water in steps (1) and (3). It is set as the manufacturing method of the coffee extract characterized by this.
(1) A step of immersing or wetting roasted and ground coffee beans with warm water,
(2) A step of steam-extracting the coffee beans in step (1) and recovering the distillate,
(3) A step of extracting the distillation residue of step (2) with warm water and recovering the extract,
(4) A step of mixing the distillate from step (2) and the extract from step (3).
[Selection figure] None

Description

  The present invention relates to a method for producing a coffee extract that has an excellent fragrance and flavor even after the sterilization step and that is excellent in taste.

Coffee beverages are beverages in which flavor, in particular, taste and aroma are important as quality.
Coffee beverages filled in cans and plastic bottles are generally manufactured through a process of diluting a coffee extract obtained by extracting coffee beans with hot water or hot water to a beverage concentration and then sterilizing them by filling them into containers such as cans. Is done.
However, the aroma components contained in the coffee beans are not sufficiently extracted in the coffee extract obtained by the usual hot water or hot water extraction method, and the coffee beverage produced using this coffee extract is sterilized. Since the fragrance and taste are deteriorated by the treatment, it is not satisfactory in terms of the flavor and fragrance.

Furthermore, in order to provide the obtained coffee extract as a coffee beverage, it is usually necessary to dilute the coffee extract to a beverage concentration before sterilization treatment (Patent Document 1), and the fragrance component is further diluted. Result.
If you use a lot of coffee beans, you can increase the fragrance, but in this case, the taste component increases, so there is a disadvantage that the bitterness increases and it becomes difficult to withstand drinking, while maintaining an excellent taste It was difficult to increase only the flavor component.
Therefore, it has been desired to create a method for producing a delicious coffee extract that contains abundant fragrance components and taste components and is rich in flavor even after sterilization treatment.

JP 2000-201622 A

  In view of the above problems, an object of the present invention is to provide a method for producing a coffee extract that has an excellent fragrance and flavor even after a sterilization step and that is excellent in taste.

That is, the invention according to claim 1 is a method for producing a coffee extract characterized by passing through the following steps (1) to (4), wherein oxidation is prevented in hot water in steps (1) and (3): It is related with the manufacturing method of the coffee extract characterized by adding an agent.
(1) A step of immersing or wetting roasted and ground coffee beans with warm water,
(2) A step of steam-extracting the coffee beans in step (1) and recovering the distillate,
(3) A step of extracting the distillation residue of step (2) with warm water and recovering the extract,
(4) A step of mixing the distillate from step (2) and the extract from step (3).

The invention according to claim 2 is characterized in that the antioxidant is sodium ascorbate, sodium sulfite, sodium hyposulfite, sulfur dioxide, anhydrous sulfite, potassium sulfite, potassium pyrosulfite, ascorbic acid, erythorbic acid, sodium erythorbate, rosemary. The method for producing a coffee extract according to claim 1, wherein the extract is one or more selected from the group consisting of an extract, a gold and silver flower extract, a green coffee bean extract, and a mate tea extract.
The invention according to claim 3 further comprises adding a pH adjusting agent and / or ascorbic acid to the coffee extract obtained in the step (4), wherein the coffee extract is produced according to claim 1 or 2. Regarding the method.
The invention according to claim 4 relates to the method for producing a coffee extract according to claim 3, wherein the pH adjuster is any one of baking soda, sodium bicarbonate, calcium carbonate, and sodium citrate.
The invention according to claim 5 relates to a method for producing a coffee extract according to any one of claims 1 to 4, characterized in that all the steps (1) to (4) are carried out under deoxidation conditions.
The invention according to claim 6 is the coffee extract according to claim 5, wherein the deoxygenation condition is at least one of execution under an inert gas atmosphere, blowing of an inert gas, and replacement with an inert gas. It relates to the manufacturing method.
The invention according to claim 7 relates to a method for producing a coffee extract according to claim 6, wherein the inert gas is at least one selected from the group consisting of nitrogen, carbon dioxide, argon gas, and helium.

  The method for producing a coffee extract according to the present invention includes a predetermined amount of distillate obtained by steam distillation after moistening coffee beans first roasted, and an extract obtained by hot water extraction of a distillation residue. The coffee extract obtained by the production method has an excellent aroma and flavor even after the sterilization step and is excellent in taste.

In the method for producing a coffee extract according to the present invention, roasted and ground coffee beans are dipped or wetted in advance with warm water, and then the coffee beans are subjected to steam extraction to obtain a predetermined amount of distillate.
About the distillation residue, the obtained extract is recovered by hot water extraction.
Then, a coffee extract is obtained by mixing the distillate and the extract obtained by the hot water extraction.

That is, the manufacturing method according to the present invention is as follows:
(1) A step of immersing or wetting roasted and ground coffee beans with water,
(2) Steam extracting the coffee beans soaked in step (1) and recovering the distillate,
(3) A step of extracting the distillation residue of step (2) with warm water and recovering the extract,
(4) comprising a step of mixing the distillate from step (2) and the extract from step (3),
The coffee extract obtained by carrying out the steps (1) to (4) in this order has an excellent aroma and flavor even after the sterilization step, and is excellent in taste, and has a concentration suitable for beverages. However, it is used as a coffee beverage as it is after sterilization without passing through a dilution step.

  In the method for producing a coffee extract according to the present invention, first, the step of immersing or wetting roasted coffee beans with warm water [Step (1)] is performed by steam extraction [Step (2)], hot water extraction [Step ( 3)] before going through.

In order to sufficiently extract aroma components contained in coffee beans, hot water extraction [step (3)] should be performed after [step (2)] after steam extraction. As a result of the coffee beans as a raw material being exposed to a high temperature for a long time, there is a problem in that the taste components extracted by hot water extraction are deteriorated and the coffee extract cannot be made excellent in taste.
Therefore, the present inventors have found that, through the step (1), the roasted coffee beans are not deteriorated even if the roasted coffee beans are exposed to a high temperature for a long time in the steam extraction step. After passing through 1), the method for producing a coffee extract characterized by passing through steps (2) to (4) described below in order was completed.
As a result, it is possible to prevent adverse effects such as deterioration of taste components even when coffee beans are exposed to high temperatures for a long period of time, and to obtain a coffee extract that has an excellent aroma and flavor even after the sterilization process and is excellent in taste. Can do.
Hereinafter, steps (1) to (4) will be described in order.

The roasted coffee beans used here may or may not be ground.
Although it does not specifically limit as a raw material of the coffee bean to be used, Specifically, the coffee tree (Coffea arabica, Coffea robusta, Coffea liberica) etc. which are generally used as a raw material of coffee can be illustrated.
Two or more kinds of raw materials can be used.

The temperature of the hot water used in step (1) is not particularly limited, but is preferably 5 ° C to 100 ° C.
The reason is that if it is less than 5 ° C., it becomes difficult to wet, and if it exceeds 100 ° C., the quality deteriorates, so that it is not preferable in either case.

The time for immersing the roasted coffee beans in warm water is not particularly limited, but is preferably 1 minute to 30 minutes.
The reason is that if the time is less than 1 minute, the coffee beans are not sufficient to uniformly moisten, and if the time exceeds 30 minutes, the quality starts to deteriorate, which is not preferable in any case.

The amount of hot water to be immersed is not particularly limited, but is 0.05 to 3 times the weight 1 of roasted and ground coffee beans in order to increase the water content of the coffee beans themselves. Is desirable.
The reason is that if it is less than 0.05, the coffee beans cannot be uniformly moistened, and if it exceeds 3, the inside of the container is filled with liquid water, so there is no void to become steam, This is because it is not suitable for the following steam distillation [step (2)] and is not preferable in either case.
In addition, in process (1) on the conditions mentioned above, solid content in the coffee bean extract which exudes is usually less than 15% of the weight of coffee beans before immersion.

Next, process (2) is demonstrated.
Step (2) is a step of steam-extracting the coffee beans soaked or wetted in step (1) and collecting the distillate.

In order to obtain a flavorful coffee extract, it is necessary to extract the aromatic component contained in the coffee beans, and the aromatic component can be obtained by steam extraction of the coffee beans.
By steam extraction, aroma components that are not extracted in the step (3) including the following hot water extraction can be reliably extracted.
In addition, since the coffee extract obtained by the production method according to the present invention uses a steam extraction liquid, it has a rich flavor and aroma even after sterilization.
From the above, the process (2) including steam extraction is indispensable for obtaining a flavorful coffee extract.

The step (2) is indispensable, but if the step (1) is not passed as a precondition, the taste of the coffee extract obtained in the subsequent step (3) becomes worse due to the high temperature.

From the above, the coffee beans obtained in the step (1) are steam-extracted, and the recovered distillate has an excellent scent in the coffee beans through the step (2) of recovering the distillate. Since the aroma component is abundant and the extract obtained in the following step (3) also contains abundant taste components, the coffee obtained by mixing these [step (4)] The extract contains abundant fragrance components having an excellent fragrance and is excellent in taste.
In addition, the adverse effect of deterioration of the taste components extracted by hot water extraction as a result of the raw material being exposed to a high temperature for a long time during steam extraction can be avoided by going through step (1) in advance.

In the distillate recovered in step (2), for example, when coffee arabica is used as a raw material, there are many aroma components such as furan and derivatives thereof, compounds having an aldehyde group, and compounds having a ketone group. It is.
These aromatic components are also contained in a coffee extract obtained by extracting a raw material by a conventional extraction method, that is, hot water or hot water extraction method, but coffee obtained by the method for producing a coffee extract according to the present invention. The extract contains more of these aromatic components than the conventional one.

Next, process (3) is demonstrated.
Step (3) is a step of extracting the distillation residue of the step (2) with warm water and recovering the coffee extract.

The taste component in the coffee bean raw material is extracted by performing hot water extraction of the coffee beans.
Although it does not specifically limit about the temperature of the warm water used for warm water extraction, It is desirable that it is 50-100 degreeC, More preferably, it is 80-95 degreeC.
The reason is that if it is lower than 50 ° C., the extraction efficiency of the taste component is poor, and if it is higher than 100 ° C., the quality may be deteriorated, which is not preferable in any case.

The amount of hot water used for hot water extraction and the extraction time are not particularly limited, and may be set as appropriate according to the type of coffee beans.
For example, in the case of using coffee tree (Coffea arabica), it is extracted over about 15 minutes using 85 to 95 ° C. warm water corresponding to about 2.5 times the amount of the raw material. Is completely extracted.

Next, process (4) is demonstrated.
In step (4), a coffee extract is obtained by mixing the extract obtained by the hot water extraction and the distillate obtained by the steam extraction.

  Since this coffee extract contains a taste component in the extract and an aroma component in the distillate, it is excellent in flavor, aroma, and taste, and quality does not deteriorate even after sterilization.

In the present invention, the pH extractant and / or the coffee extract obtained by mixing the extract obtained by hot water extraction and the distillate obtained by steam extraction, that is, the coffee extract in the step (4), is further added. Alternatively, vitamin C can be added.
These are blended to maintain the flavor of the coffee extract.
Examples of the pH adjuster include sodium bicarbonate, sodium bicarbonate, calcium carbonate, and sodium citrate, but are not particularly limited.
The blending amount when blending the pH adjuster and / or vitamin C is not particularly limited, but it is desirable to blend about 200 to 400 ppm in the coffee extract as the total blending amount of the pH adjuster and vitamin C.
In addition, when mix | blending both a pH adjuster and vitamin C, it is desirable to mix | blend so that pH may be set to 6.0-7.0.

In the manufacturing method of the coffee extract of this invention, it is preferable to implement on deoxygenation conditions over all the processes of (1) thru | or (4).
Coffee extract obtained under deoxygenated conditions not only prevents deterioration of flavor (increased unpleasant bitterness component) but also promotes good flavor (good bitterness component) even after high pressure treatment In addition, precipitation, agglomeration, and floating of coffee oil are prevented, and a very clean appearance is exhibited even when stored for a long period of time, and an excellent effect is exhibited particularly when filled in a transparent container such as a transparent PET bottle.

The deoxygenated state here includes a wide range of deoxygenated states in an inert gas atmosphere, insufflation of an inert gas, replacement with an inert gas, and empty containers and headspaces in the containers.
As the inert gas, one or more selected from the group consisting of carbon dioxide, nitrogen gas, argon gas, and helium are used.

  On the other hand, the coffee extract obtained by the production method according to the present invention is originally prevented from being oxidized or deteriorated by being produced in an inert gas atmosphere, but this effect is not affected by high-pressure treatment. Moreover, the oxidation of the coffee beverage during storage proceeds only by high-pressure treatment, and this cannot be prevented. However, by performing extraction in a deoxygenated atmosphere, this is prevented and the flavor is excellent.

Furthermore, the method for producing a coffee extract according to the present invention can be carried out by adding an antioxidant to warm water used as treated water in order to prevent oxidation and alteration of the obtained coffee extract in all steps.
Examples of the antioxidant include sodium ascorbate, sodium sulfite, sodium hyposulfite, sulfur dioxide, anhydrous sulfite, potassium sulfite, potassium pyrosulfite, ascorbic acid, erythorbic acid, sodium erythorbate, rosemary extract, gold silver flower extract Examples include green coffee bean extract and mate tea extract.

The coffee extract obtained by the above method is used as it is as a coffee beverage.
Moreover, it can also use after dilution suitably according to a use.

Hereinafter, reference examples related to the method for producing a coffee extract according to the present invention will be described more clearly.
However, this invention is not limited at all by the following examples.

<Reference Example 1> (hereinafter referred to as "Example 1")
400 g of roasted and ground coffee beans (100% Guatemalan beans) were put in a container and moistened with 100 g of hot water at 40 ° C. for 10 minutes.
At this time, warm water was set to 40 ° C. so that the coffee beans could be moistened uniformly.
Next, the moistened coffee beans were steam distilled in a container to recover 80 g of distillate.
The distillation residue was extracted by a drip method with 3600 g of warm water at 95 ° C.
80 g of the distillate and 2800 g of the extract were mixed.
2880 g of the obtained coffee extract was used as a sample of Example 1.

Reference Example 2 (hereinafter referred to as “Example 2”)
1 g of sodium bicarbonate was added to 1000 g of the coffee extract obtained in Example 1, and the pH was adjusted to 6.0. 1001 g of the obtained coffee extract was used as a sample of Example 2.

Reference Example 3 (hereinafter referred to as “Example 3”)
The same steps as in Example 1 except that the treatments in steps (1) to (4) were performed in a nitrogen atmosphere and deoxygenated water was used as the treatment water in steps (1) to (4). went.
The obtained coffee extract was used as a sample of Example 3.
Deoxygenated water was produced using Ultrasonic.

Reference Example 4 (hereinafter referred to as “Example 4”)
The same process as in Example 1 was performed except that sodium ascorbate was added to the treated water in steps (1) to (4) so that the concentration thereof was 50 ppm.
The obtained coffee extract was used as a sample of Example 4.

<Comparative Example 1>
400 g of roasted and ground coffee beans (100% Guatemalan beans) were put in a container and extracted by a drip method with 4000 g of warm water at 95 ° C.
The obtained coffee extract 3000 g was used as a sample of Comparative Example 1.

<Comparative example 2>
400 g of roasted and ground coffee beans (Gatemara beans 100%) were steam distilled in a container to recover 80 g of distillate.
The distillation residue was extracted with 3600 g of warm water at 95 ° C. by the drip method.
80 g of the distillate and 2800 g of the extract were mixed.
The obtained coffee extract 2880 g was used as a sample of Comparative Example 2.

<Comparative Example 3>
400 g of roasted and ground coffee beans (100% Guatemalan beans) were extracted with 3600 g of warm water at 95 ° C. by the drip method.
The extraction residue was steam distilled to recover 200 g of distillate.
2800 g of the extract and 200 g of distillate were mixed.
The obtained coffee extract 3000 g was used as a sample of Comparative Example 3.

The extracts obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were diluted to Bx. 1.3, and sodium bicarbonate was added to adjust the pH to 6.3. Next, 10 panelists who had been sterilized at 115 ° C. for 20 minutes were each allowed to drink and scored according to the following criteria for fragrance intensity, palatability and taste.
[Fragrance (strong and weak)]
Very strong ... 5 points, strong ... 4 points, normal ... 3 points, slightly weak ... 2 points, weak ... 1 point [fragrance (preference)]
Very good ... 5 points, good ... 4 points, normal ... 3 points, somewhat bad ... 2 points, bad ... 1 point [taste]
Very delicious… 5 points, delicious… 4 points, normal… 3 points, not delicious… 2 points, not delicious… 1 point Total score of 10 panelists was calculated. The results are shown in Table 1.

As shown in Table 1, as in the extracts of Examples 1 to 4, a distillate obtained by first steaming and then steam-distilling, and an extract obtained by drip extraction of the distillation residue were obtained. The coffee produced using the mixed extract had a rich flavor and aroma even after sterilization treatment, and the taste was good.
On the other hand, the coffee manufactured using the extract which consists of an extract obtained by drip extraction like the extract of the comparative example 1 was inferior in flavor, aroma, and taste.
In addition, a coffee obtained using an extract obtained by collecting a distillate without moistening coffee and extracting an extract obtained by drip extraction like the extract of Comparative Example 2, Like the extract, the amount of recovered distillate was increased, and the coffee produced using the extract obtained by mixing the extract obtained by drip extraction was superior in aroma intensity and palatability. Was bad.
That is, by performing extraction in the order of moistening, steam distillation, and drip extraction, it was possible to produce a coffee having a rich flavor and aroma and excellent in taste.

Claims (7)

A method for producing a coffee extract characterized by passing through the following steps (1) to (4), wherein an antioxidant is added to warm water in steps (1) and (3): To make coffee extract.
(1) A step of immersing or wetting roasted and ground coffee beans with warm water,
(2) A step of steam-extracting the coffee beans in step (1) and recovering the distillate,
(3) A step of extracting the distillation residue of step (2) with warm water and recovering the extract,
(4) A step of mixing the distillate from step (2) and the extract from step (3). The antioxidant is sodium ascorbate, sodium sulfite, sodium hyposulfite, sulfur dioxide, anhydrous sulfite, potassium sulfite, potassium pyrosulfite, ascorbic acid, erythorbic acid, sodium erythorbate, rosemary extract, gold silver flower extract, The method for producing a coffee extract according to claim 1, wherein the coffee extract is at least one selected from the group consisting of green coffee bean extract and mate tea extract. The method for producing a coffee extract according to claim 1 or 2, wherein a pH adjuster and / or ascorbic acid is further added to the coffee extract obtained in the step (4). The method for producing a coffee extract according to claim 3, wherein the pH adjuster is any one of baking soda, sodium bicarbonate, calcium carbonate, and sodium citrate. The method for producing a coffee extract according to any one of claims 1 to 4, wherein all the steps (1) to (4) are carried out under deoxygenated conditions. The method for producing a coffee extract according to claim 5, wherein the deoxygenation condition is at least one of execution under an inert gas atmosphere, blowing of an inert gas, and replacement with an inert gas. The method for producing a coffee extract according to claim 6, wherein the inert gas is at least one selected from the group consisting of nitrogen, carbon dioxide, argon gas, and helium.