JP4745591B2 - Method for producing coffee beverage containing aroma components during grinding - Google Patents

Description

表１より、液量を約９倍に濃縮した際の香気濃縮倍率は、実施例１での６．６倍に対して、実施例２では３．１倍となり、大気圧下での蒸散の方が高い。また、焙煎豆量当りの捕集量に換算した結果も同様であった。アロマ溶液の濃縮は、減圧下よりも大気圧下で行う方が望ましい。
【００７３】
（実施例３）
実施例１において、濃縮アロマ溶液の採取量（ストリップ率）をアロマ溶液の５．５重量％としたこと以外は実施例１と同様にして濃縮アロマ溶液を得た。
【００７４】
（実施例４）
実施例１と同様にして、ストリップ率をアロマ溶液の１１．０重量％として濃縮アロマ溶液を得た。
【００７５】
（実施例５）
実施例１において、ストリップ率をアロマ溶液の１６．７重量％としたこと以外は実施例１と同様にして、濃縮アロマ溶液を得た。
【００７６】
（実施例６）
実施例１において、ストリップ率をアロマ溶液の２２．４重量％としたこと以外は実施例１と同様にして、濃縮アロマ溶液を得た。
【００７７】
（評価結果）
実施例３〜６のそれぞれについて、ガスクロマトグラフィーによる分析結果を表２に示す。
【００７８】
【表２】

表２より、ストリップ率が約１０重量％の場合、アロマ溶液に含まれる約７０％の香気成分が回収される。そして、ストリップ率を２０重量％以上に増やしても香気成分の回収量は増加しない。以上の結果より、大気圧下での蒸散、凝縮によるアロマ溶液の濃縮は、５〜１５重量％のストリップ率で行うことが適切である。
【００７９】
（比較例２）
比較例１と同様の方法により得られた濃厚香気液を、減圧加熱濃縮にて製造されたコーヒー濃縮液（固形分４３．６重量％）に加え、固形分濃度１０重量％の濃縮コーヒー液を作製した。前記コーヒー液をイオン交換水にて飲用濃度（固形分１．２重量％）に希釈し、飲用サンプルを調製した。
【００８０】
（実施例７）
実施例１において、濃縮アロマ溶液の採取量（ストリップ率）をアロマ溶液の５．０重量％としたこと以外は実施例１と同様の方法により得られた濃縮アロマ溶液を、減圧加熱濃縮にて製造されたコーヒー濃縮液（固形分４３．６重量％）に加え、固形分濃度１０重量％の濃縮コーヒー液を作製した。前記コーヒー液をイオン交換水にて飲用濃度（固形分１．２重量％）に希釈し、飲用サンプルを調製した。
【００８１】
（比較例３）
実施例１と同様にして得たアロマ溶液を、さらに濃縮せずに、減圧加熱濃縮にて製造されたコーヒー濃縮液（固形分４３．６重量％）に加え、飲用濃度（固形分１．２重量％）に希釈し、飲用サンプルを調製した。
【００８２】
（実施例８）
実施例１において、濃縮アロマ溶液の採取量（ストリップ率）をアロマ溶液の２０．０重量％としたこと以外は実施例１と同様の方法により得られた濃縮アロマ溶液を、減圧加熱濃縮にて製造されたコーヒー濃縮液（固形分４３．６重量％）に加え、固形分濃度１０重量％の濃縮コーヒー液を作製した。前記コーヒー液をイオン交換水にて飲用濃度（固形分１．２重量％）に希釈し、飲用サンプルを調製した。
【００８３】
（比較例４）
減圧加熱濃縮にて製造されたコーヒー濃縮液（固形分４３．６重量％）にイオン交換水を加え、飲用濃度（固形分１．２重量％）に希釈し、飲用サンプルを調製した。
【００８４】
（官能評価）
実施例７、８および比較例２〜４のそれぞれの飲用サンプルについて、６５℃で官能評価を行った。評価方法は、香りについて、強い：＋＋、やや強い：＋、普通：±、弱い：−、として専門パネラーにより評価し、最も評価の多かったものを示した。総合評価は、良い：◎、普通：○、悪い：×で示した。ガスクロマトグラフィーの香気面積値と官能試験の結果を表３に示す。
【００８５】
【表３】

実施例のサンプルは、アロマに富んだ芳香臭が強く、減圧加熱濃縮された原料コーヒー液に特有の加熱臭もマスキングされており、総合評価もよかった。また、実施例のサンプルは、香気面積値も大きかった。比較例のサンプルは、芳香臭が弱く、原料コーヒー液に特有の加熱臭が感じられ、総合評価も比較例３を除いてよくなかった。また、比較例のサンプルは、香気面積値も小さかった。
【図面の簡単な説明】
【図１】本発明の工程（１）〜（３）で使用される装置の一例
【符号の説明】
１ 粉砕機
２ ガス捕集装置
３ 送ガスポンプ
４ ガス入口
５ 三方コック
６ 不活性ガス
７ コーヒー豆
８ ガス出口
９ カッター
１０ 配管
１１ ガス捕集装置出口
１２ 三方コック
１３ 恒温槽[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a coffee beverage. Specifically, the present invention relates to a method for industrially producing a coffee beverage excellent in flavor, particularly aroma.
[0002]
[Prior art]
Coffee is a tasteful beverage characterized by a unique aroma and flavor. The characteristic flavor of coffee is characterized by aroma and flavor when drinking, but the fragrance drifting in kitchens such as ordinary households, coffee shops or coffee shops is also very important in talking about the taste of coffee. In addition to the scent of the extract itself extracted by the drip method, siphon method, espresso method, etc., the scent drifting in this kitchen is also related to the scent generated from the coffee beans after pulverizing and after roasted coffee beans. Yes.
[0003]
In recent years, there has been a strong demand for aroma, particularly for coffee in a container, and a product having a fresh flavor especially when coffee beans are crushed has been demanded.
[0004]
However, most of the aromatic components of roasted coffee beans are released into the atmosphere during pulverization, and only the fragrance components remaining after pulverization are eluted during extraction with hot water. Moreover, the aromatic component is released into the atmosphere even during extraction.
[0005]
Carbon dioxide is one of the volatile components of roasted coffee beans, but Heiss and Radtke have found that 45% of volatilized volatilized within 5 minutes after pulverization when roasted coffee beans are pulverized to a fine particle size. (For example, refer nonpatent literature 1). This means that other volatile aroma components of roasted coffee beans are also volatilized into the atmosphere based on an arbitrary saturated vapor pressure.
[0006]
Therefore, the fragrance quality of conventional coffee beverages is determined by the amount of fragrance components in the ground coffee beans remaining after pulverization dissolved in the extract, and the fragrance that is deficient in taste is compensated by adding fragrances and the like in the manufacturing process. ing.
[0007]
In order to solve this problem, a technique for collecting aroma gas of ground coffee beans is known. For example, a method of sending a carrier gas to crushed coffee beans and collecting aroma components with glycerin, ethanol or the like is known, but collection of aroma components that volatilize during pulverization is not considered (for example, patents) Reference 1). In addition, a method of feeding and contacting an aqueous solution containing ethanol and an inert gas is known, but this method is also not considered for collecting aroma components that volatilize during pulverization (for example, see Patent Document 2). ). Furthermore, since the ground coffee beans are heated to 80 to 120 ° C., a new coffee bean is required separately in order to obtain a good-quality flavored coffee extract, resulting in an increase in cost. In addition, a method of collecting aroma frost by condensing gas generated during coffee processing with liquid nitrogen is also known, but this method requires a large equipment and is expensive (for example, see Patent Document 3). ).
[0008]
On the other hand, aroma frost obtained by condensing coffee ground gas at low temperature has aroma having sulfur smell and cabbage smell, and a fractional aroma component at a temperature of −18 ° C. to −34 ° C. is used as an undesirable aroma. It is disclosed that it is discarded and not added again to coffee (for example, see Patent Document 4). Furthermore, the cryogenic pulverized aroma frost obtained in this way lacks stability, deterioration of incense is observed even at low temperature storage in an inert gas atmosphere, and stability is achieved by mixing with food oil from which water has been removed. Is disclosed (for example, refer to Patent Document 5).
[0009]
This means that the incense collected at extremely low temperatures is extremely unstable, and it contains a fragrance component that can be altered by the presence of the temperature, water, and oxygen after collection, which can lead to bad odors. It can be said that it is not suitable to be added to a coffee beverage distributed and supplied by refrigeration and refrigeration at about -25 ° C.
[0010]
[Patent Document 1]
JP-A-4-252153 [Patent Document 2]
JP-A-6-276951 [Patent Document 3]
Japanese Patent Laid-Open No. 5-21840 [Patent Document 4]
US Pat. No. 5,323,623 [Patent Document 5]
US Pat. No. 3,821,447 [Non-Patent Document 1]
Clark (RJClarke), Coffee (COFFEE) Volume 2, "TECHNOLOGY" ELSEVIER APPLIED SCIENCE 1987, p.208.
[0011]
[Problems to be solved by the invention]
Many of the prior arts are techniques suitable for the production of fragrances. An object of the present invention is to provide a method for recovering a high-quality and rich aroma component for producing an aroma-rich coffee beverage.
[0012]
[Means for Solving the Problems]
The present inventors have intensively studied to solve the above-mentioned problems. As a result, they have found a method for efficiently recovering and concentrating aroma components during pulverization of coffee beans, and have completed the present invention.
[0013]
That is, the method for producing a concentrated aroma solution of coffee of the present invention includes the following steps:
(1) crushing roasted coffee beans with a sealed crusher;
(2) A step of conveying the coffee ground gas containing the aroma component released in step (1) with an inert gas and introducing it into the solvent,
(3) a step of collecting the introduced pulverized gas with the solvent to prepare an aroma solution; and (4) heating the aroma solution to cool and condense a fragrance component that evaporates together with the solvent to obtain a concentrated aroma solution. The step of preparing,
It is characterized by including.
[0014]
The concentrated aroma solution in the step (4) is preferably 3 to 20% by weight of the aroma solution in the step (3).
[0015]
The method for producing a coffee beverage of the present invention is a method for producing a coffee beverage in which a coffee component is extracted from roasted coffee beans.
(1) A step of pulverizing the coffee beans with a sealed pulverizer,
(2) A step of conveying the coffee ground gas containing the aroma component released in step (1) with an inert gas and introducing it into the solvent,
(3) collecting the introduced pulverized gas with the solvent to prepare an aroma solution;
(4) A step of heating the aroma solution to cool and condense a fragrance component evaporated with the solvent to prepare a concentrated aroma solution,
(5) a step of extracting a coffee component from the coffee beans after collecting the pulverized gas to prepare a coffee extract, a coffee concentrate or a dry coffee, and (6) the concentrated aroma solution, the coffee extract, and coffee. The method includes a step of mixing the concentrate or the dry coffee.
[0016]
The concentrated aroma solution in the step (4) is preferably 3 to 20% by weight of the aroma solution in the step (3).
[0017]
The concentrated aroma solution of coffee of the present invention is obtained by the method for producing a concentrated aroma solution.
[0018]
The method for producing a coffee beverage of the present invention is characterized in that the concentrated aroma solution is mixed with a coffee extract, a coffee concentrate or dry coffee.
[0019]
[Function and effect]
According to the method for producing a concentrated aroma solution of coffee according to the present invention, aroma components that are released immediately after pulverization and immediately after pulverization are actively collected and concentrated. Aroma solutions can be produced. The concentrated aroma solution of the present invention thus obtained can be mixed with any coffee extract, coffee concentrate or dry coffee to provide a coffee beverage rich in aroma during grinding. According to the method for producing a coffee beverage of the present invention, the aroma components released during and immediately after pulverization are actively collected, concentrated, and reduced to a coffee extract, a coffee concentrate, or a dry coffee. It is possible to produce a coffee beverage that is low in cost and rich in aroma during grinding.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of the present invention will be described with reference to FIG.
[0021]
FIG. 1 shows an example of an apparatus used in steps (1) to (3) of the present invention. The pulverizer 1 is hermetically sealed and shut off from the outside, a gas collecting device 2 and a gas feed pump 3, which are connected by a pipe 10 made of silicon, Teflon (registered trademark) or stainless steel. The pulverizer 1 is provided with a gas inlet 4, and a three-way cock 5 can introduce or circulate the inert gas 6 or the pulverized gas that has passed through the feed pump 3.
[0022]
The sealed pulverizer is not particularly limited as long as it has a structure in which gas generated during pulverization is not released outside the apparatus. For example, a metal or plastic sealed container with a rotating stainless steel cutter 9 at the bottom of the body, a gas inlet 4 on the side of the body, and a gas outlet 8 on the top (for large machines, manufactured by Scanima) , Mixing and grinding device turbo mixer SRB-50), or ordinary roll type pulverizer (SKV1250 manufactured by Buehler) was installed in a housing (the housing is provided with a gas inlet and a gas outlet). And the like.
[0023]
The pulverizer 1 is filled with coffee beans 7 and pulverized at a predetermined rotational speed for a predetermined time (step 1).
[0024]
Coffee pulverized gas generated during and after pulverization is introduced into the gas collecting device 2 from the gas outlet 8 (step 2).
[0025]
At this time, an inert gas 6 is introduced from the gas inlet 4 into the pulverizer 1 at the same time as or after the pulverization, and the generated coffee pulverized gas is conveyed.
[0026]
The inert gas is not particularly limited, but nitrogen gas or carbon dioxide gas is preferable from the viewpoint of ease of handling and cost, and nitrogen gas is more preferable.
[0027]
The gas outlet 8 of the pulverizer 1 is connected to a pipe 10 of the gas collector 2, and the pipe 10 is opened at a lower portion in the gas collector 2. The pulverized gas is introduced from the gas outlet 8 through the pipe 10 into the solvent in the gas collecting device 2 through the opening at the tip of the pipe 10.
[0028]
The gas collection device 2 is a sealed container made of glass or stainless steel, and can be filled with a solvent, and a pipe 10 having a small-diameter opening is disposed at a position where it is buried after the solvent is filled. If necessary, a plurality of gas collecting devices 2 can be connected.
[0029]
In the pulverized gas introduced into the solvent in the gas collection device 2, the aroma components contained in the gas are collected in the solvent during contact with the solvent (step 3).
[0030]
The pulverized gas from which the aroma component has been collected passes through the solvent and is carried out by the gas feed pump 3 from the gas collection device outlet 11 provided at the upper part of the device, and is discharged out of the device by the three-way cock 12. It is reintroduced into the gas inlet 4 of the grinder, passes through the ground coffee beans and is reintroduced into the solvent.
[0031]
Moreover, the gas collection apparatus 2 can adjust the temperature of a collection solvent within a fixed range by installing in the thermostat 13 set to predetermined temperature.
[0032]
The collection solvent obtained here becomes the aroma solution of the present invention.
[0033]
Next, the manufacturing method of the concentrated aroma solution of coffee including process (1)-(4) is demonstrated.
[0034]
Regarding the step (1), the coffee bean pulverization size is experimentally determined in advance in consideration of the amount of aroma components absorbed and collected in the solvent during pulverization and the ease of subsequent extraction operations. preferable. For example, when the particle size is fine, the collection amount of aroma components with respect to water per unit time increases. However, if the particle size is too fine, when extracted using a normal drip-type or column-type extractor, the ground coffee beans may block the passage of the extract and cause problems in extraction quality. When a general industrial drip extractor is used, the grain size of the ground coffee beans is suitably 4 to 60%, preferably 5 to 50%, more preferably 5 to 15%, 1.7 mm (10 mesh) or more. Yes.
[0035]
The particle size distribution of the ground coffee beans is determined by fractionating the ground coffee beans with a sieve shaker using a standard sieve and measuring the weight of the fractionated beans.
[0036]
The temperature at the time of pulverization affects the generation amount of coffee pulverization gas containing an aroma component. In general, since the diffusion rate of gas increases with the rise in ambient temperature, the amount of pulverized gas generated increases and the amount collected can be increased in a short time, but if extracted at a temperature of 80 ° C. or higher, it is extracted from the coffee beans The quality of the coffee liquor may be deteriorated, and it is preferable to determine optimum conditions at a temperature of less than 80 ° C.
[0037]
The coffee ground gas released in step (2) is introduced and brought into contact with the solvent in the gas collector. Although the kind in particular of solvent is not restrict | limited, Water, an aqueous solvent, fats and oils, etc. are mentioned. If the amount of the solvent is too small, the collection efficiency of the aroma component will decrease, and if it is too large, it will take time for the concentration operation in step (4). Can do. In the case of water, the amount of solvent is usually about 10 to 30 times the weight of roasted coffee beans.
[0038]
The amount of the aroma component dissolved in the solvent generally increases as the temperature of the solvent is lowered. However, in consideration of the physical properties of the solvent at a low temperature and the amount and quality of the collected aroma component, 1 ° C. to 50 ° C., preferably Is adjusted to 1 ° C to 25 ° C, more preferably 1 ° C to 5 ° C.
[0039]
The flow rate of the inert gas to the ground coffee beans and the flow rate of the pulverized ground gas can be appropriately set for the purpose of promoting the diffusion rate of the aroma component from the inside of the coffee particles to the coffee surface. Usually, if it is about 0.1 to 0.4 L / min per 100 g of pulverized coffee beans, it is a practical range without affecting the generation efficiency of pulverized gas.
[0040]
In addition, an increase in the flow rate or blowing period of the inert gas and the pulverized pulverized gas to the pulverized coffee beans increases the emission of new pulverized gas from the pulverized coffee beans, but gradually increases beyond a certain flow rate or blowing period. Reduced and less effective.
[0041]
Actually, when the particles of ground coffee beans contain about 12% to 60% of a particle size of 1.70 mm (10 mesh) or more, it is preferable to blow 3.5 to 30 L per 100 g of ground coffee beans, 10 to 25 L Is more preferable.
[0042]
The amount of solvent required for collecting the pulverized gas in the step (3) is appropriately set according to the amount of aroma generated during pulverization, the solubility of the aroma component, and the like, and is not particularly limited.
[0043]
For the contact between the aroma component and the solvent, it is preferable to use a gas dispersion type bubble tower or bubble bell tower, or a liquid dispersion type scrubber or multi-tube wet wall tower, etc., but an apparatus that enables efficient contact If it is, it will not specifically limit.
[0044]
After the coffee ground gas is conveyed and brought into contact with the solvent, it is preferable to introduce the ground coffee gas after the contact into the grinder again and circulate between the ground coffee beans and the solvent. By circulating, the contact efficiency of the pulverized gas to the solvent and the collection efficiency of the aroma component are increased, and at the same time, the aroma component in the pulverized gas that is not absorbed by the solvent is adsorbed by the pulverized coffee beans again, It is effective in improving the quality of the extract in the extraction performed.
[0045]
The solvent in which the pulverized gas is collected in this way becomes an aroma solution and is concentrated in the following step (4).
[0046]
About the process (4), the said aroma solution is heated, the aromatic component evaporated with a solvent is cooled and condensed, and the concentrated aroma solution of this invention is prepared. The heating temperature is not particularly limited as long as it is a temperature at which the aroma component can be evaporated, and can be appropriately set according to the solvent. The atmosphere at the time of heating the solvent may be atmospheric pressure, reduced pressure or increased pressure, but is preferably atmospheric pressure or increased pressure from the viewpoint of aroma concentration efficiency. The evaporated solvent and aroma components are cooled and condensed by a condenser. Although cooling temperature can be suitably set according to a solvent, it is 0-10 degreeC normally.
[0047]
The condensation rate is preferably 3 to 20% by weight of the aroma solution, and more preferably 5 to 15% by weight. If the condensation rate is in such a range, a high-quality and concentrated concentrated aroma solution can be obtained.
[0048]
The concentrated aroma solution of the present invention thus obtained is used in the following step (6).
[0049]
In addition, the concentrated aroma solution is used to produce an aroma-rich coffee beverage by mixing with any kind of coffee extract, coffee concentrate or dry coffee produced by any method. The present invention also provides a method for producing such a coffee beverage.
[0050]
As another aspect, the method for producing a coffee beverage of the present invention includes the following steps (5) and (6) in addition to the steps (1) to (4).
[0051]
The coffee beans after collecting the pulverized gas in the step (5) are filled into an extractor that is widely used for coffee extraction. Here, you may replenish the said coffee beans with the coffee beans ground separately. Coffee is extracted by a conventional method.
[0052]
As an example of the extraction method, 1 part of the dry weight of coffee beans is extracted by supplying water heated to over 100C and below 100C in a 1-18 parts piston flow.
[0053]
The obtained coffee extract can be used in the following step (6) as it is.
[0054]
Alternatively, the coffee extract is processed into a coffee concentrate by vacuum heating concentration, freeze concentration, reverse osmosis membrane concentration, or the like, if necessary, and further processed into dry coffee by a spray dryer or freeze dryer.
[0055]
Regarding step (6), the coffee extract, coffee concentrate or dried coffee prepared in step (5) is stored and weighed in a preparation tank, and the concentrated aroma solution prepared in step (4), if necessary By diluting water for dilution, it is diluted to a specified concentration to produce a coffee beverage.
[0056]
The concentrated aroma solution mixed here may be a concentrated aroma solution alone, or may be a solution obtained by further dissolving powdered milk, sugar or an additive in the concentrated aroma solution.
[0057]
【Example】
Hereinafter, examples and the like specifically showing the configuration and effects of the present invention will be described, but the present invention is not limited to these examples and the like.
[0058]
[Evaluation test]
Gas Chromatography a) Sample Preparation 10 ml of the sample obtained in Examples and Comparative Examples was collected in a 22 ml vial and sealed. The sealed vial was heated with a Tekmar gas chromatography autosampler at 80 ° C. for 20 minutes, sampled, and analyzed by gas chromatography.
[0059]
b) Measuring condition measuring device: Gas chromatography G-3000 manufactured by Hitachi
Column: TC-WAX 0.53 mm x 30 m manufactured by GL Sciences Inc.
Carrier gas: Helium carrier gas flow rate: 1 ml / min Column temperature: 40 ° C. (5 minutes) → 220 ° C. (temperature rise at 5 ° C./min)
Detector: FID (detector temperature 230 ° C.).
[0060]
The total area of the peaks by gas chromatography analysis was calculated as the total fragrance amount, and the comparison was made with the value of the reference sample as 100%. Each peak was classified into three areas as follows based on the column temperature at the time of analysis, the peak area for each area was calculated, and the structure of the aroma component was examined.
[0061]
High boiling point area: Column temperature 101 ° C to 200 ° C
Middle boiling point area: column temperature 41 ° C to 100 ° C
Low boiling point area: column temperature 40 ° C.
[0062]
Example 1
Production of concentrated aroma solution by transpiration under atmospheric pressure As shown in FIG. 1, a rotary stainless steel cutter 9 is provided at the bottom of the polystyrene body, a gas inlet 4 is provided at the side of the body, and a gas outlet 8 is provided at the top. A closed crusher 1 having a capacity of 300 ml was used. The grinder 1 was filled with 70 g of roasted coffee beans.
[0063]
The gas collection device 2 was installed in a thermostatic chamber 13 filled with cold water at 5 ° C. using one glass-made 1200 ml capacity collection tube filled with 1000 g of pure water at 5 ° C. which had been boiled and cooled in advance.
[0064]
The pulverization was performed in a sealed state by rotating the cutter 9 at 13600 rpm for 20 seconds.
[0065]
Simultaneously with the pulverization, nitrogen gas was sent from the gas inlet 4 at a rate of 250 ml / min for 2 minutes, and the coffee pulverized gas was conveyed with the nitrogen gas and introduced into the water in the gas collector 2. The pulverized gas was introduced into the water from the pipe 10 having an opening having a small pore diameter, and after coming into contact with water, the pulverized gas was discharged from the gas collector outlet. Thereafter, the three-way cock 5 was switched to stop the blowing of nitrogen gas. The gas discharged from the gas collector outlet is again introduced into the pulverizer 1 from the gas inlet 4 of the pulverizer 1 by the gas feed pump 3 and circulated for 60 minutes in the circulation system between the pulverizer and the gas collector. The aroma component was absorbed and collected in water to obtain 1000 g of an aroma solution. The obtained aroma solution was heated by introducing water vapor at 100 ° C. under an atmospheric pressure of 101 kPa. The collected liquid containing the evaporated aroma component was condensed by a cooling tube at 5 ° C., and 11.0% by weight of the aroma solution was collected to obtain a concentrated aroma solution.
[0066]
The obtained concentrated aroma solution was analyzed by gas chromatography, and the amount of aroma was measured.
[0067]
(Comparative Example 1)
Concentrated collection by reducing the amount of collection solvent In Example 1, aroma solution (concentrated aroma liquid) was used in the same manner as in Example except that 200 g of pure water at 5 ° C. which had been boiled and cooled in advance was used as the aroma collection solvent. 200 g was obtained.
[0068]
The obtained concentrated aroma liquid was analyzed by gas chromatography without further concentration, and the amount of aroma was measured.
[0069]
Comparing the results of Example 1 and Comparative Example 1, the concentrated aroma solution according to Example 1 has a higher recovery rate of the aroma component in the middle boiling point portion containing the good aroma compared to the concentrated aroma liquid of Comparative Example 1, The recovery rate of all fragrance components was also high. Therefore, it was suggested that the method of concentrating after collecting aroma with a large amount of collection solvent is superior to the method of preparing a concentrated aroma liquid in which aroma is collected with a small amount of collection solvent from the beginning.
[0070]
(Example 2)
Production of concentrated aroma solution by transpiration under reduced pressure In the same manner as in Example 1, 1000 g of an aroma solution was obtained. The obtained aroma solution is evaporated at 87 ° C. under a reduced pressure of 61 kPa, and the collected liquid containing the evaporated aroma components is condensed by a cooling tube at 5 ° C. to collect 11.6% by weight of the aroma solution. To obtain a concentrated aroma solution.
[0071]
The obtained concentrated aroma solution was analyzed by gas chromatography, and the amount of aroma was measured. The results are shown in Table 1 below.
[0072]
[Table 1]

From Table 1, the concentration ratio of the fragrance when the liquid amount was concentrated about 9 times was 6.6 times in Example 1 and 3.1 times in Example 2, and the transpiration under atmospheric pressure was Is higher. Moreover, the result converted into the collection amount per roasted beans amount was also the same. The concentration of the aroma solution is preferably performed under atmospheric pressure rather than under reduced pressure.
[0073]
(Example 3)
In Example 1, a concentrated aroma solution was obtained in the same manner as in Example 1 except that the collection amount (strip rate) of the concentrated aroma solution was 5.5% by weight of the aroma solution.
[0074]
Example 4
In the same manner as in Example 1, a concentrated aroma solution was obtained with a strip rate of 11.0% by weight of the aroma solution.
[0075]
(Example 5)
In Example 1, a concentrated aroma solution was obtained in the same manner as in Example 1 except that the strip rate was 16.7% by weight of the aroma solution.
[0076]
(Example 6)
In Example 1, a concentrated aroma solution was obtained in the same manner as in Example 1 except that the strip rate was 22.4% by weight of the aroma solution.
[0077]
(Evaluation results)
Table 2 shows the results of gas chromatography analysis for each of Examples 3 to 6.
[0078]
[Table 2]

From Table 2, when the strip rate is about 10% by weight, about 70% of the aroma component contained in the aroma solution is recovered. And even if it increases a strip rate to 20 weight% or more, the collection amount of an aromatic component does not increase. From the above results, it is appropriate to concentrate the aroma solution by evaporation and condensation under atmospheric pressure at a strip rate of 5 to 15% by weight.
[0079]
(Comparative Example 2)
A concentrated aroma liquid obtained by the same method as in Comparative Example 1 is added to a coffee concentrate (solid content: 43.6% by weight) produced by heating under reduced pressure, and a concentrated coffee liquid having a solid content concentration of 10% by weight is added. Produced. The coffee liquid was diluted with ion-exchanged water to a drinking concentration (solid content: 1.2% by weight) to prepare a drinking sample.
[0080]
(Example 7)
In Example 1, the concentrated aroma solution obtained in the same manner as in Example 1 except that the collection amount (strip rate) of the concentrated aroma solution was 5.0% by weight of the aroma solution was concentrated by heating under reduced pressure. In addition to the produced coffee concentrate (solid content: 43.6% by weight), a concentrated coffee solution having a solid content concentration of 10% by weight was produced. The coffee liquid was diluted with ion-exchanged water to a drinking concentration (solid content: 1.2% by weight) to prepare a drinking sample.
[0081]
(Comparative Example 3)
The aroma solution obtained in the same manner as in Example 1 was added to a coffee concentrate (solid content: 43.6% by weight) produced by heating under reduced pressure without further concentration, and the drinking concentration (solid content: 1.2%). The sample for drinking was prepared by diluting.
[0082]
(Example 8)
In Example 1, the concentrated aroma solution obtained by the same method as in Example 1 except that the collection amount (strip rate) of the concentrated aroma solution was 20.0% by weight of the aroma solution was concentrated by heating under reduced pressure. In addition to the produced coffee concentrate (solid content: 43.6% by weight), a concentrated coffee solution having a solid content concentration of 10% by weight was produced. The coffee liquid was diluted with ion-exchanged water to a drinking concentration (solid content: 1.2% by weight) to prepare a drinking sample.
[0083]
(Comparative Example 4)
Ion exchange water was added to a coffee concentrate (solid content: 43.6% by weight) produced by heating under reduced pressure to dilute to a drinking concentration (solid content: 1.2% by weight) to prepare a drinking sample.
[0084]
(sensory evaluation)
The drinking samples of Examples 7 and 8 and Comparative Examples 2 to 4 were subjected to sensory evaluation at 65 ° C. The evaluation method was evaluated by a specialist panel as strong: ++, slightly strong: +, normal: ±, weak:-, and the most highly evaluated scent was shown. The overall evaluation is indicated by good: 、, normal: 、, bad: ×. Table 3 shows the aroma area values of gas chromatography and the results of sensory tests.
[0085]
[Table 3]

The samples of the examples had a strong aroma odor and a masked heating odor peculiar to the raw coffee liquid concentrated under reduced pressure and heat, and the overall evaluation was good. Moreover, the sample of the Example also had a large aroma area value. The sample of the comparative example had a weak aromatic odor, a heated odor peculiar to the raw material coffee liquid was felt, and the comprehensive evaluation was not good except for the comparative example 3. Moreover, the sample of the comparative example also had a small fragrance area value.
[Brief description of the drawings]
FIG. 1 is an example of an apparatus used in steps (1) to (3) of the present invention.
DESCRIPTION OF SYMBOLS 1 Crusher 2 Gas collection device 3 Gas pump 4 Gas inlet 5 Three-way cock 6 Inert gas 7 Coffee bean 8 Gas outlet 9 Cutter 10 Piping 11 Gas collection device outlet 12 Three-way cock 13 Constant temperature bath

Claims (7)

The following process:
(1) crushing roasted coffee beans with a sealed crusher;
(2) Step coffee grinding gas containing released the aroma components in (1) is conveyed by an inert gas, in a weight ratio of the coffee beans, the process of introducing a 10-fold in 30-fold amount of water,
(3) A step of collecting the introduced pulverized gas with the water to prepare an aroma solution, and (4) heating the aroma solution to cool and condense a fragrance component that evaporates with water , thereby condensing the concentrated aroma solution. The step of preparing,
A method for producing a concentrated aroma solution of coffee containing   The manufacturing method according to claim 1, wherein the concentrated aroma solution in the step (4) is 3 to 20% by weight of the aroma solution in the step (3).   The manufacturing method of Claim 1 or 2 with which the grinding | pulverization of the said process (1) is performed at the temperature below 80 degreeC. In the method for producing a coffee beverage for extracting coffee components from roasted coffee beans,
(1) A step of pulverizing the coffee beans with a sealed pulverizer,
(2) Step coffee grinding gas containing released the aroma components is conveyed by an inert gas (1), in the weight ratio of the coffee beans, the process of introducing a 10-fold in 30-fold amount of water (3 ) Collecting the introduced pulverized gas with the water to prepare an aroma solution;
(4) heating the aroma solution, cooling and condensing a fragrance component evaporated with water , and preparing a concentrated aroma solution;
(5) a step of extracting a coffee component from the coffee beans after collecting the pulverized gas to prepare a coffee extract, a coffee concentrate or a dry coffee, and (6) the concentrated aroma solution, the coffee extract, and coffee. A method for producing a coffee beverage, comprising a step of mixing a concentrate or dried coffee. The manufacturing method according to claim 4 , wherein the concentrated aroma solution in the step (4) is 3 to 20% by weight of the aroma solution in the step (3). The production method according to claim 4 or 5 , wherein the pulverization in the step (1) is performed at a temperature lower than 80 ° C. Concentrated aroma solution resulting coffee by the method according to any one of claims 1 to 3.

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