JP4925015B2 - Production method of coffee extract with excellent flavor and food and drink containing the same - Google Patents

Description

  The present invention is a coffee beverage and a coffee extract for food, and the beverage and food to which the coffee beverage is added have enhanced flavor and taste even after the sterilization step, and can sufficiently utilize the original flavor of coffee. The present invention relates to a method for producing a coffee extract with a well-balanced and enhanced flavor quality with reduced wood squeezing and a food and drink containing the same, and relates to the improvement of the invention of the inventors' patent No. 3773524.

  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 aroma 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 of adding ethanol to coffee oil and distilling the mixed solution under reduced pressure is disclosed. However, this method is not preferable because the solvent odor becomes strange and the fragrance becomes flat (for example, patents). Reference 2).

  (4) As a 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. Moreover, the amount of processing is small and expensive for a large apparatus (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. (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 has a low fragrance and high cost, so the effect on cost 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, the fragrance is weak and bitterness (disgusting taste) derived from glycerin fatty acid is inevitable (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. Or an extract may be extruded as it is, without distilling (for example, patent document 8).

  (9) 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. A method for producing coffee extract has also been proposed, but the distillation temperature is too low to extract useful aroma components, and the temperature of hot water extraction exceeds 90 ° C and is relatively high, so it tends to have a heated odor. A coffee extract having a satisfactory flavor component and taste component cannot be obtained (for example, Patent Document 9).

  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.

  (10) It should be noted that the extract is decomposed or denatured by oxygen. Therefore, it is recommended that the extracted water and water vapor 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).

  (11) Further, when extracting coffee extract, steam distillation of coffee raw material and hot water extraction of distillation residue are combined, and after the coffee raw material is immersed in hot water or swollen, steam distillation is performed to recover the distillate. Then, the distillation residue is extracted with warm water containing an antioxidant, the resulting extract and the distillate are mixed to produce a coffee extract, and the pH of the coffee extract is maintained to maintain the flavor after the sterilization step. There are those to which a regulator or vitamin C is added (Patent Document 10).

  (12) Further, in this method, there is a method for producing a coffee extract using an antioxidant contained in both hot water used for swelling of the coffee raw material and hot water used for hot water extraction of the distillation residue. No coffee extract with satisfactory palatability can be obtained (Patent Document 11).

  (13) In addition, the coffee raw material is stripped with saturated steam while increasing the pressure and temperature to a combination of multi-stage distillation and extraction of distillation residue, and the steam is cooled to 2 to 5 ° C. to obtain an aroma concentrate. (First step), the distillation residue is extracted at a temperature of 60 to 120 ° C. and a pressure of 20 to 40 bar to obtain an aroma concentrate (second step), and the aroma concentrate in the second step is saturated with steam. There is a multi-stage extraction method of coffee extract that strips and obtains the aroma concentrate (third step), extracts the extraction residue of the second step at a high temperature of 160 to 220 ° C., and mixes the extract of each step above. Since the operation is complicated and distillation or extraction is performed at a high temperature, the active ingredient may be decomposed (Patent Document 12).

(14) As described above, there has been no efficient and economical method of satisfying coffee extract that has a good balance and good taste with a good flavor and flavor. In order to solve this problem, the present inventor previously proposed a new method for producing a coffee extract (Patent Document 13).

  That is, in order to eliminate the disadvantages of the conventional method, the present inventor first extracted the coffee raw material with hot water and recovered the extract, and then obtained another coffee raw material at temperatures of 80 to 120 ° C. and 130 to 150 ° C. And then distilling the resulting distillate and mixing the extract with the distillate, or further mixing the extract from which the steam distillation residue is extracted, or the above distillate. By mixing the extract and the extract obtained by extracting the steam distillation residue, a method for producing a palatable beverage extract with good elongation and a wide range of flavor and taste was proposed.

  However, in the method of Japanese Patent No. 3773524, although the obtained beverage extract is an excellent palatability extract, there is a drawback that some peculiar squeezed taste of wood remains.

  This seems to be due to the large amount of chlorogenic acid and phytic acid present in the extract. These are very important in the preference of coffee, mainly by giving sourness along with flavor, flavor, bitterness, sweetness and the like, but as the trend of recent tastes, sour taste has been avoided. Chlorogenic acid is an astringent and bitter sour taste, and phytic acid has a stimulating sour taste, so its reduction is preferable, but avoiding the loss of flavor, taste and palatability due to the reduction. There must be.

  According to conventional literatures and patent publications, methods for reducing the sourness of coffee can be broadly divided into (1) processing the coffee extract to reduce its acidity, and (2) processing green coffee beans. Then, if roasting is performed after the treatment, it can be classified into one that reduces acidity and (3) one that treats roasted coffee beans.

(15) As a method for reducing the acidity of a coffee extract, there is a method in which the coffee extract is brought into contact with powdered or flaky chitosan to mainly deacidify chlorogenic acid and adjust its pH (Patent Document). 14).
(16) Also, the coffee extract is electrodialyzed, the cathode extract and the non-cathode extract are collected, the non-cathode extract is brought into contact with chitosan, and the obtained non-cathode extract is mixed with the cathode extract. There is a thing (patent document 15).

(17) Moreover, there exists a thing which makes a coffee extract contact a cyclodextrin polymer as what reduces chlorogenic acid (patent document 16).
(18) Further, there is one that reduces chlorogenic acid by contacting with an anion exchange resin (Patent Document 17).

(19) There is also one that reduces both phytic acid and chlorogenic acid by contacting with an anion exchange resin (Patent Document 18).
However, when adsorbed with an ion exchange resin, there is a problem that not only chlorogenic acid but also active ingredients such as caffeine in coffee are removed.

(20) In addition, there is a method in which malic acid, which is a gastric acid secretion component in coffee extract, is removed by contacting with an ion exchange resin such as Dow XUS40373 resin while retaining most of the chlorogenic acid in coffee extract (Patent Document 19). ).
(21) In order to maintain the flavor of the extracted coffee extract, there are some which add a pH adjuster such as sodium bicarbonate, sodium hydrogen carbonate, calcium carbonate, sodium citrate and vitamin C to the extracted coffee extract (Patent Document 11). .

(22) In addition, there are those using sodium bicarbonate, sodium hydrogen carbonate, calcium carbonate, sodium citrate as a pH regulator to maintain the flavor after the sterilization step of the coffee extract (Patent Document 10).
However, adding an alkaline neutralizing agent to the extracted coffee extract is not a preferred solution because chlorogenic anions remain in the solution and the overall salt content increases.

(23) In order to reduce the sourness, the raw coffee beans are processed by immersing the green coffee beans in a sucrose solution and thoroughly impregnating them, steaming them with saturated steam, and drying them under vacuum. And there is what makes beans with reduced acidity (Patent Document 20).
(24) A solution comprising a non-anion exchange resin, phosphorus pentoxide, potassium hydroxide and deionized water is sprayed on coffee beans, or green coffee beans are immersed in the coffee beans, and then the coffee beans are roasted for extraction. (Patent Document 21).
Caffeine and chlorogenic acid are well known as taste components of the extracted coffee extract, and caffeine dissolves well in water and exhibits a mild bitter taste that does not remain after it is dissolved. Chlorogenic acid is the most important acid present in coffee and is also the major quantity. Since the aromatic substance of coffee is produced in the roasting process, it is difficult to reduce chlorogenic acid without adversely affecting the aromatic component when deoxidizing after roasting. In that sense, attempts have been made to reduce chlorogenic acid before roasting.

(25) As a treatment of roasted coffee beans, a sodium bicarbonate aqueous solution having a concentration of 1.2 to 2.0 M / L is sprayed on the roasted coffee beans to reduce the acidity. Some have obtained a coffee extract with hot water after pulverization (Patent Document 22).
However, since this extraction is performed with hot water, the coffee raw material is not effectively used.

(26) In order to extract a fragrance liquid from a coffee extraction residue, an alkaline solution is added to the coffee extraction residue to obtain a suspension having a pH of 8 to 14, which is evaporated under reduced pressure and cooled to obtain a fragrance liquid (Patent Literature). 23).
This method is merely the use of the extraction residue, not the entire coffee raw material.
As described above, various methods have been tried, but none of these methods were satisfactory in terms of quality required by beverage manufacturers developing canned coffee and plastic bottle products.

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 JP 2007-1117080 A JP 2007-116981 A German Patent No. 19826143 Japanese Patent No. 3773524 Japanese Patent Publication No. 60-12008 Japanese Patent Publication No. 60-12009 Japanese Patent Laid-Open No. 7-3122823 JP 59-135840 A JP-A-11-103778 Japanese Patent Laid-Open No. 3-65140 JP 2000-342182 A US Pat. No. 6,039,996 JP-A-2005-52024 Japanese Patent Laid-Open No. 2004-8102 "Coffee Processing Technology" by Michael Sivetz (USA), Volume 2, The Avi Publishing C. Inc., 1963, Pages 46-47, pages 325-327

  According to the method of Japanese Patent No. 3773524, a palatable beverage extract with good elongation and a wide range of flavor and taste can be obtained, but a unique squeezing taste is produced. In order to satisfy the higher demands of the coffee beverage industry in recent years, there is a need for coffee extracts with improved flavor and quality.

  In order to solve these problems, the inventors have sprayed an alkaline solution on the coffee raw material in the method of the above patent as a pretreatment of the step of performing two-stage steam distillation at different temperatures. By mixing and treating the coffee ingredients with an alkaline solution, the coffee flavor is improved (pasteurization process), improving the off-flavor, enhancing the palatability and heat resistance. The purpose is to create a coffee extract production method that satisfies the demands of quality and enhances the flavor and taste with good growth and enhances the quality of the flavor in a balanced manner.

  Therefore, as a result of repeated investigations to solve the above problems, the present inventors have conducted steam distillation at 80 to 120 ° C. on a light aroma and taste at the top that are likely to change at high temperatures from coffee materials that have been subjected to alkaline solution treatment. The distillate is recovered, and the auxiliary component containing a non-volatile component remaining in the coffee raw material or an aroma that hardly changes at a relatively high temperature, which cannot be extracted by the first steam distillation, is 130 to 150 ° C. And distilling into two stages, and the resulting distillate 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, in the invention according to claim 1, the coffee raw material is subjected to solid-liquid extraction with low-temperature hot water, and the coffee raw material is separately treated with an alkaline solution in advance, and this is subjected to solid-gas extraction by a two-stage steam distillation method. It is related with the manufacturing method of the coffee extract characterized by mixing with the distillate collect | recovered in this way.

  Further, the invention according to claim 2 is a solid-liquid extraction of a distillate recovered by solid-gas extraction using a two-stage steam distillation method after treating a coffee raw material with an alkaline solution in advance, and a residue after steam distillation. It is related with the manufacturing method of the coffee extract characterized by mixing with the distilled residue extract which was made.

  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, and separately treated with an alkali solution in advance, and this is subjected to solid-gas extraction by a two-stage steam distillation method. It is related with the manufacturing method of the coffee extract characterized by mixing these using the distillation liquid collect | recovered by this, and the distillation residue extract which solid-liquid extracted the residue after steam distillation.

  As described above, the invention according to claim 1 expresses palatability by a heat treatment method such as roasting, makes use of the palatability characteristics of the coffee raw material, and separates the coffee obtained by solid-liquid extraction with low-temperature hot water. The raw material is treated with an alkaline solution in advance, and this is mixed with a distillate obtained by solid-gas extraction using a two-stage steam distillation method. The present invention provides a method for producing a coffee extract having a good balance with reduced astringency and acidity and reduced squeezed wood taste.

  Further, in the invention according to claim 2, when the coffee raw material is previously treated with an alkaline solution and the residue after the two-stage steam distillation is subjected to solid-liquid extraction, effective presentation of the remaining coffee that is not extracted by steam distillation is performed. This is a mixture of extract components obtained by solid-liquid extraction with water or warm water. The flavor and taste of the coffee are efficiently and sufficiently extracted, reducing the astringency and sourness, and reducing the squeezed wood. The present invention provides a method for producing a coffee extract having a wide flavor and improving the quality of flavor in a balanced manner.

  The invention according to claim 3 is an extract obtained by solid-liquid extraction with low-temperature hot water, and a distillate obtained by treating a coffee raw material with an alkali solution in advance and subjecting the coffee raw material to solid-gas extraction by a two-stage steam distillation method. This is an unprecedented extraction method that mixes the residue after steam distillation with the extract after solid-liquid extraction, fully extracting the flavor and taste from the coffee ingredients, and with good growth and mildness. The present invention provides a method for producing a coffee extract that is rich in a wide range of flavors, and has a well-balanced quality of flavor that reduces astringency and acidity and reduces the squeezing of wood.

  Further, the invention according to claim 6 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 and has a good elongation, and provides a favorable flavor improvement with reduced astringency and sourness and reduced squeezed wood.

  The alkaline solution pretreatment of the roasted coffee raw material used in the two-stage steam distillation according to the present invention is performed by spraying the alkaline solution on the roasted coffee raw material, for example, ground beans or adding the alkaline solution to the coffee raw material. Stir and mix.

  The coffee raw material used for the alkaline solution treatment may be in the form of beans or crushed. In order to infiltrate alkali quickly to the inside, a pulverized one is preferable. Those mixed with beans are pulverized before steam distillation.

  The alkaline solution spraying is, for example, a rolling granulator that sprays an alkaline solution while dropping the coffee material from a hopper, or sprays and mixes the alkaline solution while moving the coffee material with a rotating drum, a vibration plate, etc. Alternatively, a granulator such as an agitation granulator may be used in which a coffee raw material is placed in a container having a mixing agitating blade and the alkali solution is sprayed and mixed while rotating the agitating blade.

  The amount of spray varies depending on the origin of the coffee material, brand, grinding condition, roasting degree, concentration of alkaline solution, alkaline substance, and the penetration of the spray solution is limited to the surface part or to the inside or the center. Depending on whether it is performed, about 10 to 80 parts are used per 100 parts of coffee raw material.

  The mixing of the coffee raw material and the alkaline solution is performed by pouring the alkaline solution while stirring the coffee raw material. Depending on the type of coffee material, etc., it may remain on the surface or penetrate into the interior. The amount of the alkaline solution used varies depending on whether the alkaline solution is kept on the surface of the coffee raw material or the alkaline solution is permeated into the coffee raw material, but is about 10 to 80 parts of the alkaline solution with respect to 100 parts of the coffee raw material. For the mixing, a screw-type mixer, a general universal mixing stirrer, or a kneader is used. It may be slightly infused after mixing, but can also be subjected to steam distillation immediately.

  The standing time after mixing varies depending on the degree of pulverization of the coffee raw material, but is approximately 60 minutes immediately after mixing.

  As the alkaline substance of the alkaline solution, one of mild substances such as sodium hydrogencarbonate (sodium bicarbonate), sodium citrate, sodium carbonate, and dibasic sodium phosphate, or one or more kinds may be used. Of these, sodium hydrogen carbonate and dibasic sodium phosphate are also used for food addition, which is preferable for flavor reasons. Calcium carbonate has a standard of use, and sodium hydroxide and potassium hydroxide must be neutralized and are not suitable for improving taste.

  The concentration of the alkaline solution varies depending on the type of alkaline substance, use temperature, brand of coffee material, freshness, degree of roasting, grinding condition, etc., but it varies depending on the amount used, but dilute if the amount used is increased. However, to reduce the amount used, a concentrated solution must be used. However, a concentration range of about 2.5 to 10% is appropriate for the convenience of operation and handling.

  In order to enhance the penetration of the alkaline solution, a small amount of a surfactant such as a non-anionic surfactant may be added, for example, 0.2 to 2%.

  The solution usually uses an aqueous solution, but may contain some organic solvent. The water used may be ordinary water such as tap water. From the viewpoints of quality stability and safety, "beverage suitable" water is desirable.

In the present invention, the influence of the conditions of the alkali solution treatment when treating with an alkali solution before the two-stage steam distillation step on the distillate of the steam distillation was tested under various conditions. The test contents are shown in the following table.
(1) Change the origin of the raw material to be treated with the alkaline solution and the type of alkali (Table 1),
(2) Changing the alkali solution concentration in the alkali solution treatment (Table 2),
(3) Change the standing time after the alkali solution treatment (Table 3),
(4) Changing the temperature of alkaline solution treatment (Table 4),
(5) The amount of alkali in the alkali solution is kept constant, and the solution concentration is changed (Table 5).

The preparation method of the sample used for this test is as follows.
(1) Manufacture of distillate of two-stage steam distillation of unprocessed coffee raw material with alkali solution, coarsely grind coffee raw material, perform two-stage steam distillation, collect distillate at a temperature of 100 ° C, and further at a temperature of 150 ° C The distillate was collected, and both were used as a sample.

(2) Manufacture of distillate of two-stage steam distillation of alkaline solution-treated coffee raw material The coarsely ground alkaline solution untreated coffee raw material of (1) is mixed with 100 parts of coffee raw material and 20 parts of 5% alkaline solution, After standing at 40 ° C. for 20 minutes, this was subjected to two-stage steam distillation, and the distillate was recovered at a temperature of 100 ° C., and further distilled, and the distillate was recovered at a temperature of 150 ° C. did.

(Test method for coffee extract)
The test results were measured by Brix and pH of the distillate.
The soluble solid content (Brix) was measured with Atago Refractmeter α-5000.
The pH was measured with pH METER F-11 manufactured by Horiba.

Brix is the amount of solids in the coffee extract and is an index of the taste component of coffee.
Moreover, pH shows the hydrogen ion concentration of a coffee extract, It shows that the quantity of the acid component in a coffee extract is decreasing, so that the numerical value is high.

  The acidity is the content of free acid in the coffee extract. When the acid value is high, the acidity becomes strong, and when the acid value is low, the acidity becomes weak. The numerical value is obtained by titrating with 0.1 mol / L sodium hydroxide solution using 1% phenolphthalein as an indicator. This corresponds to 0.0064 g of citric acid per ml of 0.1 mol / L sodium hydroxide. When this value is high, the acidity is emphasized, and when it is low, the taste becomes mild, and a suitable value is 2 to 5%.

  Brix (soluble solids) and pH of the two-stage steam distillation distillate of the raw solution of the alkali solution and the distillate of the two-stage steam distillation of the coffee raw material treated with the alkali solution with sodium bicarbonate and sodium citrate solution Measured and compared. The results are shown in Table 1.

  When the alkaline solution treatment is performed before the two-stage steam distillation, the Brix and acidity are decreased and the pH is increased as compared with those not performed. The same trend is seen for raw materials from different production areas. Therefore, it seems that the effect of the present invention is not different even if the raw materials are different.

  Sodium citrate solution treatment showed a little increase in pH value compared to sodium bicarbonate solution treatment, but Brix showed almost no difference.

  When two-stage steam distillation is performed using a coffee raw material that has been treated with an alkaline solution, the amount of free acid contained in the distillate is reduced from the acidity value compared to the case of using an untreated raw material with an alkaline solution. Therefore, it is considered that the acidic substances contained in the coffee extract reduce the astringency and acidity and reduce the taste of wood. It is considered that the soluble solid content (Brix) measured by the refraction method is also affected with the reduction of acidic substances.

  The effect of alkaline solution treatment on two-stage steam distillation by changing the concentration of the alkaline solution was investigated. The results are shown in Table 2.

  When the alkaline solution concentration is low, no effect is seen, and when compared with the untreated alkaline solution in Table 1, there is a difference in pH and Brix from 2.5%, up to a concentration of 10%. It has an alkali treatment effect and is convenient for handling.

  After the alkali solution treatment of the coffee raw material, the standing time before the two-stage steam distillation was changed at 40 ° C., the two-stage steam distillation was performed, and the influence of the standing time on the distillate was investigated. The results are shown in Table 3.

As a result, the Brix and pH values of the two-stage steam distillation distillate were constant. Therefore, it seems that the standing time after mixing the alkaline solution has little influence on the composition of the distillate.
After the alkaline solution treatment of the coffee raw material, the standing temperature before the two-stage steam distillation was changed, and the two-stage steam distillation was performed to investigate the influence of the standing temperature on the distillate. The results are shown in Table 4.

As a result, the standing temperature was almost constant without affecting the Brix and pH of the distillate.
The alkali solution treatment of the coffee raw material before the two-stage steam distillation is carried out by changing the concentration with a constant amount of baking soda, and the two-stage steam distillation is performed to measure the Brix and pH of the distillate. The effect of was investigated. The results are shown in Table 5.

  Even if the addition amount of the alkaline solution is as small as 10 parts with respect to 100 parts of the coffee raw material, the effect of the alkali treatment appears if the baking soda concentration is as high as 10%. On the other hand, even if the baking soda concentration is reduced, the effect of the alkali treatment can be seen if the addition amount is increased. The pH value increases and Brix decreases as the amount of alkaline solution added increases and decreases. The reason seems to be that as the amount of the alkaline solution used increases, the alkaline solution spreads uniformly and more than the entire coffee raw material and penetrates into the coffee raw material. It is thought that the astringency, acidity, and wood squeezing are reduced by that.

  Volatile and non-volatile organic acids are present in the coffee components. By mixing and absorbing the coffee raw material with the alkaline solution, the organic acid is eluted on the surface of the coffee raw material, the low molecular organic acid is volatilized, and it is considered that a large amount is mixed into the distillate by two-stage steam distillation. The organic acid in the non-volatile region is in a dissociated state, and the non-volatile organic acid mixed in the distillate when not treated with the alkali solution becomes difficult to volatilize due to hydrogen bonding with water molecules, and is mixed into the distillate. It is considered difficult.

  From the above test results, by treating the coffee raw material with an alkaline solution, compared to the case of using an untreated alkaline solution raw material, there is a significant difference in the distillate's Brix, pH and acidity regardless of the origin of the coffee raw material. It was confirmed that the standing time and the standing temperature after the alkaline solution treatment did not have much influence, although there was an influence depending on the concentration, amount used, and type of the alkaline solution.

[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. A coffee extract having a good flavor and full of flavor that makes full use of the original flavor of coffee, and the astringency and sourness of the extracted coffee extract obtained by the method of the inventors' previous Patent No. 3773524 Reduced squeezing and wood squeezing, can express the original aroma and taste of coffee and enhance the flavor quality in a balanced manner.

  In the method for producing a coffee extract according to the present invention, the coffee raw material is solid-liquid extracted with warm water, and the coffee raw material is separately treated in advance with an alkaline solution, and this is solid-gas extracted by a two-stage steam distillation method, or The effective taste component remaining in the residue after the steam distillation is subjected to solid-liquid extraction with water or warm water, and the aroma component and taste component in the raw material are extracted thoroughly.

  The method for producing a coffee extract according to the present invention is as described below, except that the alkaline solution is treated as a pretreatment of the raw material before the two-stage steam distillation. Adopt manufacturing method.

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

(Degree of roasting)
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.

(Grinding condition)
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.

(Alkaline solution treatment)
The alkaline solution treatment is performed by spraying the alkaline solution onto the coffee raw material or mixing the coffee raw material and the alkaline solution. Although it is industrially convenient to spray the coffee raw material while dropping it from the hopper, the spraying may be performed while stirring. For mixing, it is recommended to add the alkaline solution little by little while stirring the coffee ingredients. The coffee raw material may be in the form of a bean or powder, but if it is a bean, it may have to be dried once when pulverized after treatment with an alkaline solution, or the pulverizer may be corroded by alkali. This is inconvenient. A powder is advantageous because it can be subjected to steam distillation immediately after the alkaline solution treatment. It is preferable to adjust the amount of the alkaline solution used depending on whether the ground coffee is coarsely ground, mediumly ground, mediumly ground, mediumly ground, or finely ground. However, it is advantageous to determine this grinding method mainly by ease of use in the extraction process rather than the alkaline solution treatment.

  The concentration of the alkaline solution varies depending on the amount used, and if a dilute one is used, the amount used is increased, and if a thick one is used, a small amount may be used. % Is preferred. The amount used varies depending on the origin, type, brand, roasting degree, method of grinding, and concentration of the alkaline solution of the coffee material, but about 10 to 80 parts per 100 parts of the coffee material is appropriate. If the amount used is large, caution must be exercised because an alkaline odor remains in the product and suffocation may occur during two-stage steam distillation.

(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)
The coffee raw material that has been subjected to the alkaline solution treatment is put into a distillation tower, and the condensate obtained by two-stage steam distillation at different temperature ranges of 80 to 120 ° C. and 130 to 150 ° C. is used as the coffee extract fraction according to the present invention. It can be recovered as a effluent. 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 that change easily 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 occur are subsequently recovered using steam at 130 ° C. or higher and 50 ° 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 sterilized and cooled to 5 ° C. or lower, the distillate is cooled to 5 ° C. or lower immediately after recovery, and both are kept at 5 ° C. or lower for 6 hours or more and aged. By performing filtration to remove precipitates generated during holding, an 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 an 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 steam distillation of raw materials)
(Extraction)
Shredded and roasted coffee beans (Guatemala) 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 0.3 kg of Brix 4.5 coffee extract is recovered. The residue was discharged.

(Pretreatment of coffee ingredients with alkaline solution)
Separately, 0.18 kg of 5.0% sodium bicarbonate water is poured into 0.9 kg of the same coffee raw material while stirring at room temperature, and water is absorbed for 20 minutes.

(Separately two-stage steam distillation of alkaline solution processing raw material)
The coffee raw material pretreated with the alkaline solution was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.8 kg of a distillate. 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 the resulting Brix 0.6 coffee extract was used as the sample of Example 1.

(2-stage steam distillation of alkali solution treatment raw material, distillation residue extraction)
(Pretreatment of coffee ingredients with alkaline solution)
To 1 kg of the coffee raw material used in Example 1, 0.18 kg of 5.0% sodium bicarbonate water is poured with stirring at room temperature and allowed to absorb water for 20 minutes.

(Two-stage steam distillation of alkali-treated raw material),
The coffee raw material pretreated with the alkaline solution is charged into a distillation tower and subjected to steam distillation at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.

(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. for 5 minutes, and 1.0 kg of the residue extract after coffee distillation of Brix 17 was recovered.

  The distillate and the residue extract after distillation were mixed, and 2 kg of the resulting Brix 1.0 coffee extract was used as the sample of Example 2.

(Extraction, separate two-stage steam distillation of alkaline solution processing raw material, distillation residue extraction)
(Extraction)
Example 0.1 kg of coffee raw material used in Test 1 was charged into a distillation column and heated at 60 ° C. with hot water. It was immersed and extracted at 4 kg for 5 minutes to recover 0.18 kg of Brix 5 coffee extract.

(Pretreatment of coffee ingredients with alkaline solution)
Separately, 0.18 kg of 5.0% sodium bicarbonate water is poured into 0.9 kg of the same coffee raw material while stirring at room temperature, and water is absorbed for 20 minutes.

(Separately two-stage steam distillation of alkaline solution processing raw material)
The coffee raw material pretreated with the alkaline solution was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.

(Distillation residue extraction)
The coffee residue after distillation was extracted by immersion with 1.3 kg of hot water at 60 ° C., and 1.0 kg of the residue extract after the coffee distillation of Brix 17 was recovered.

  The extract, the distillate, and the residue extract after distillation were all mixed, and 2 kg of Brix 1.0 coffee extract was used as the sample of Example 3.

[Comparative Example 1]
(Extraction, separate two-stage steam distillation of raw alkali solution)
(Extraction)
0.1 kg of the coffee raw material used in Example 1 was charged into a distillation tower, and drip extraction was performed with 0.4 kg of hot water at 60 ° C., and 0.3 kg of Brix 4.5 coffee extract was recovered and the residue was discharged.

(Separately two-stage steam distillation of alkali untreated raw material)
Thereafter, 0.9 kg of the same alkali solution untreated coffee raw material was separately charged into a distillation tower, and steam distilled at 00 ° C. to recover 0.8 kg of a distillate. 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 the obtained Brix 0.6 coffee extract was used as a sample of Comparative Example 1.

[Comparative Example 2]
(Two-stage steam distillation and distillation residue extraction of raw materials untreated with alkali solution)
(Two-stage steam distillation of untreated alkali solution raw material)
1 kg of the alkali solution-untreated coffee raw material used in Example 1 is charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.

(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.5 kg of hot water at 60 ° C. for 5 minutes, and 1.0 kg of a residue extract after the coffee distillation of Brix 13 was recovered.

  The distillate and the residue extract after distillation were mixed, and 2 kg of the resulting Brix 1.0 coffee extract was used as a sample of Comparative Example 2.

[Comparative Example 3]
(Extraction, separate two-stage steam distillation of alkaline solution untreated raw material, distillation residue extraction)
(Extraction)
The alkali solution untreated coffee raw material 0.1 kg used in Example 1 was charged into a distillation column, and immersed and extracted with 0.4 kg of hot water at 60 ° C. for 5 minutes to recover 0.18 kg of Brix 4.5 coffee extract.

(Two-stage steam distillation of untreated alkali solution raw material)
Separately, 0.9 kg of an alkali solution untreated coffee raw material was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.

(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. to recover 1.0 kg of Brix 13 residue extract after coffee distillation.

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

[Usage example 1]
(Example in which the coffee extract of the present invention and the coffee extract of the comparative example are added to a coffee beverage)
The effect when the coffee extract of the present invention is added to a coffee beverage and used is compared with that when the coffee extract of the comparative example is used.
The manufacturing method and comparison method of the control sample used in this case are as follows.

[Control sample coffee drink (blank)]
4.5 kg of hot water was poured into 0.3 kg of coarsely ground coffee beans to obtain 4.8 kg of Brix 2.1 coffee liquid. To 57% of this coffee, 10% milk, 5.2% granulated sugar, 0.08% emulsifier, and 0.17% baking soda as a pH adjuster were added to obtain a coffee drink as a control sample. This was used as a control sample (blank) of use example 1.

[Comparison method]
1% of each of the coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was added to the control sample coffee beverage (blank), and each of them was hot-packed by 190 g to be canned. Next, sterilized at 125 ° C. for 20 minutes, and stored at room temperature for 1 week by 10 expert panelists, respectively, with respect to the strength of the fragrance, the balance of flavor, and the preference of the scent, the coffee beverage of the control sample of Use Example 1 ( Sensory evaluation was performed according to the criteria shown in Table 6 below in comparison with the blank) to confirm the superiority difference.

  Table 7 shows the results of comparison of the coffee beverages to which the coffee extracts of Examples and Comparative Examples by 10 expert 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. The higher the overall rating, the higher the product quality.

  As shown in Table 7, the coffee beverages added with the coffee extract by the two-stage steam distillation method of the coffee raw materials treated with the alkaline solutions of Examples 1 to 3 were used for steam distillation of the alkaline solution untreated coffee raw materials of Comparative Examples 1 to 3. In comparison, the characteristic flavor of coffee beans was strong, and the flavor was well balanced.

  Further, the coffee extract comprising the two-stage steam distillation distillate and the distillation residue extract of the alkaline solution-treated coffee raw material of Example 2 has a wide flavor, and is further extracted at a lower temperature as in Example 3. When the extract was mixed with a moderate balance, the flavor of the whole coffee extract could be strongly enhanced. In addition, a coffee extract composed of a low-temperature extraction-based extract that is close to a coffee concentrate, particularly as in Comparative Example 1, is effective when the base is rich, that is, when the beverage or food to which the extract is added has a high coffee concentration. Is difficult to understand.

  That is, it can be said that the combination of the distillate obtained by the two-stage steam distillation method of the hot water extract of the present invention and the alkaline solution-treated coffee raw material is an extraction method that takes advantage of the unprecedented taste of coffee, and is heat resistant. In comparison with conventional coffee extracts, it is possible to provide a coffee extract that is high in quality and satisfactory in quality, making full use of the original flavor of coffee.

[Usage example 2]
Addition of extract to coffee cake
[Adjustment of coffee cake dough]
Add 500g of wheat flour, 600g of white sugar, 600g of whole egg, 300g of salad oil as edible oil and fat, 7.5g of Tsukishima Food Industry Co., Ltd. Crematorte (R), 7.5g of baking powder and 5g of instant coffee, mix and stir coffee Make cake dough. This is designated as a sample of Use Example 2.

[Test method]
3% of the coffee extract obtained in Examples 1-2 and Comparative Examples 1-2 above was added to the coffee cake dough of Use Example 2 and 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 35 minutes to obtain a coffee cake.

[Evaluation criteria]
Using this cake, 10 expert panelists were asked to evaluate the balance of fragrance, fragrance preference, and flavor according to the criteria shown in Table 8 below in comparison with the sample coffee cake (blank).

[Evaluation results]
Table 9 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.

  Also in the evaluation of the baked coffee cake shown in Table 9, as in the case of the coffee drink of Use Example 1, the coffee extract according to the present invention had excellent flavor and heat resistance as compared with the blank and 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%.

(Reference Example 1) Analysis of aroma components of coffee extract of the present invention The coffee extract of Example 1 and Comparative Example 1 is filled with an adsorbent made of porous resin ("Waters Polapack (R) type Q50-80 mesh"). A sample of Reference Example 1 was prepared by adsorbing the aromatic component of the extract, taking out the adsorbing resin, eluting the aromatic component from the adsorbing resin with diethyl ether, and adjusting the concentration by column extraction. It was. 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 FIGS. 1 and 2, respectively.

  The chromatograph of coffee aroma by GC mass analysis by the column extraction method of the coffee extract of Example 1 shown in FIG. 1 shows that propylpyrazine, furfuryl mercaptan, 3-ethyl- Characterized by the presence of 2,5-dimethylpyrazine and 2-hydroxy-3-methyl-2-cyclopenten-1-one. And other ingredients peculiar to coffee are retained.

  The coffee aroma component of the coffee extract of Comparative Example 1 shown in FIG. 2 is propylpyrazine, furfuryl mercaptan, 3-ethyl-2,5, which are essential as the coffee aroma component of the coffee extract of the coffee extract of Example 1. Although having -dimethylpyrazine and 2-hydroxy-3-methyl-2-cyclopenten-1-one, the coffee extract of Example 1 in FIG. The target squeezing of wood is reduced, the taste and texture are improved, the amount of fragrance components is strengthened, and the balance of the fragrance quality is the result of analysis of the coffee extract that is not treated with alkaline solution It was found that the same peak wavelength as in FIG. 2 was maintained.

  Table 10 shows the relative value of the scent component of coffee with the internal standard (ethylhexanoate) as 100, and represents the peak area by the integral calculation of the eight components contributing to the scent of coffee as a numerical value. The time corresponds to the peak time of each substance in units of minutes, and the number “No.” indicates the peak position of the main scent component in FIGS. In “Example 1 / Comparative Example 1”, the ratio obtained by dividing the value of Example 1 by the value of Comparative Example 1 is displayed for each substance.

  According to Table 10, when the substances contributing to the coffee aroma of Example 1 and Comparative Example 1 are compared, the coffee extract treated with the alkaline solution of Example 1 is compared to the coffee extract of Comparative Example 1 that is not treated with the alkaline solution. About 10% more fragrant substances can be recovered as a whole.

  And the ratio of the relative abundance between the main fragrance components of Example 1 and Comparative Example 1 is similar. These facts indicate that the coffee extract of Example 1 maintains the same balance of aroma components as the coffee extract of Comparative Example 1, and at the same time, the aroma is enhanced.

  On the other hand, according to Tables 1, 2 and 5, in the coffee extract obtained by two-stage distillation by the alkali treatment with the alkaline solution of the coffee raw material, Brix, which is a solid component of coffee, decreases, pH increases, and acidity decreases. Yes.

The reason why Brix, which is a solid component of coffee, is reduced while the aroma component is increased as shown in Table 10 by the two-stage distillation of the alkali-treated coffee raw material of the present invention, in the solid component of the coffee constituting Brix. This is due to the fact that the organic acid component is greatly reduced from the increase in the aroma component due to the alkali treatment.
Therefore, the effectiveness of the present invention could be confirmed from the results in Table 10.

  In other words, the alkaline solution treatment method according to the present invention can extract aroma components that characterize the aroma of coffee in a very balanced and efficient manner, and contribute to the improvement of taste. It is possible to provide a method for producing a palatability beverage extract that reduces the squeezing of wood, reduces the squeezing of wood, and has a wide range of flavor and taste.

The figure which shows the chromatographic-analysis result of Example 1 (low-temperature extract + 2 step | paragraph steam distillation distillate of alkali aqueous solution processing raw material separately). The vertical axis shows the relative comparison value with the amount of internal standard ethylhexanoate as 1. The horizontal axis is time (minutes). The numbers in the figure indicate the scent components of Example 1 described in No. in Table 10. The figure which shows the analysis result which compared the compound with the low threshold value peculiar by the chromatograph by the GC mass analysis about the fragrance component of the coffee in the coffee extract component (column extraction method) obtained in the comparative example 1. The vertical axis shows the relative comparison value with the amount of internal standard ethylhexanoate as 1. The horizontal axis is time (minutes). The numbers in the figure indicate the scent components of Comparative Example 1 described in No. in Table 10.

Claims (6)

  The coffee raw material is extracted with warm water, and the resulting extract is recovered. Separately, the coffee raw material treated with an alkaline solution is subjected to steam distillation in two stages at temperatures of 80 to 120 ° C and 130 to 150 ° C. A method for producing a coffee extract, which comprises collecting each distillate and mixing the extract and distillate.   The coffee raw material treated with the alkaline solution is subjected to steam distillation 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. A method for producing a coffee extract, comprising collecting the distilled residue extract and mixing the distillate and the distilled residue extract.   The coffee raw material is extracted with warm water, and the resulting extract is recovered. Separately, the coffee raw material treated with an alkaline solution is subjected to steam distillation in two stages at temperatures of 80 to 120 ° C and 130 to 150 ° C. Each of the distillates collected is further extracted, and the residue is extracted with water or warm water. The resulting distillation residue extract is collected, and the extract, the distillate, and the distillation residue extract are mixed. A method for producing coffee extract. Alkaline solution concentration from 2.5 to 10.0% of the alkali solution is sprayed or mixed 10-80 parts weight per 100 parts of the coffee raw materials is carried out alkali treatment, to any one of claims 1 to 3 Manufacturing method of coffee extract as described The method for producing a coffee extract according to any one of claims 1 to 4 , wherein a solution of sodium hydrogen carbonate is used as the alkaline solution. Food or beverage containing a coffee extract produced by the method according to any one of claims 1-5.

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