JP5107330B2 - Method for producing coffee beverage - Google Patents

Description

  The present invention relates to a method for producing a coffee beverage with improved flavor.

  In the production of a coffee beverage, usually roasted coffee beans are crushed and the crushed beans are extracted (for example, Patent Document 1). Patent Document 1 describes that beans and water are mixed and then pulverized and extracted.

  In the pulverization process of roasted coffee beans, fine powder or chaff (hereinafter referred to as pulverized fine powder) having a small specific gravity and a small particle diameter is generated. These are classified because they have low quality retention and are likely to be over-extracted at an early stage even during extraction, which can cause coffee miscellaneous taste and savory taste, and can cause clogging in the filtration process. It is generally removed and not used for extraction.

International Publication WO2006 / 064756 Pamphlet

  The object of the present invention is to provide a method for producing a coffee beverage having a better flavor.

The inventors of the present invention have found that pulverized fine powder that is not normally used for extraction also has a sufficient flavor, and that it is possible to improve the flavor of a coffee beverage. According to the present invention, the crushing step of crushing roasted coffee beans to obtain crushed beans , the step of recovering pulverized fine powder produced in the crushing step, the first extraction step of obtaining a bean extract from the crushed beans, There is provided a method for producing a coffee beverage, comprising: a second extraction step of obtaining a fine powder extract from the pulverized fine powder; and a step of mixing the bean extract and the fine powder extract.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the manufacturing method of the coffee drink with improved flavor.

The two-dimensional scatter diagram (bitterness) showing the results of the taste sensor test of Test 1. A two-dimensional scatter diagram (astringency) showing the results of the taste sensor test of Test 1. The two-dimensional scatter diagram (sour taste and salty taste) showing the results of the taste sensor test in Test 1. A two-dimensional scatter diagram showing the results of the taste sensor test of Test 2 (bitter taste). A two-dimensional scatter diagram (astringency) showing the results of the taste sensor test of Test 2. The two-dimensional scatter diagram (umami) which shows the result of the taste sensor test of Test 2. The two-dimensional scatter diagram (acidity and salty taste) showing the results of the taste sensor test of Test 2. The radar chart which shows the result of the taste sensor test of test 2. The two-dimensional scatter diagram (bitter taste) which shows the result of the taste sensor test of Test 3. A two-dimensional scatter diagram (astringency) showing the results of the taste sensor test of Test 3. The two-dimensional scatter diagram (umami) which shows the result of the taste sensor test of Test 3. The two-dimensional scatter diagram (sour taste and salty taste) showing the results of the taste sensor test of Test 3. The radar chart which shows the result of the taste sensor test of Test 3.

  The method for producing a coffee beverage of the present invention comprises a pulverizing step of pulverizing roasted coffee beans to obtain pulverized beans and pulverized fine powder, a first extraction step of obtaining a bean extract from the pulverized beans, and fine powder extraction from the pulverized fine powder. A second extraction step of obtaining a liquid, and a step of mixing the bean extract and the fine powder extract.

  Roasted coffee beans are roasted coffee beans to an appropriate roasting degree. The coffee beans can be roasted by a method such as a direct fire method, a hot air method, or a semi-hot air method. The roasting method, temperature, and time may be appropriately selected in order to achieve a desired roasting degree.

  The type of green coffee beans is not particularly limited, and may be any of Arabica and Robusta. More specifically, the coffee beans may be selected from, but not limited to, Brazil, Colombia, Vietnam, Tanzania and Mocha. One kind of coffee beans may be used alone, or a plurality of kinds may be blended and used.

  The pulverization of roasted coffee beans can be carried out using any type of pulverizer such as a roll grinder type, a flat cutter type, or a conical cutter type. When roasted coffee beans are ground, ground beans and ground fine powder are produced. Since the pulverized fine powder has a low specific gravity, it is usually scattered and separated from the pulverized beans.

  In the method of the present invention, in the first extraction step, ground beans are extracted to obtain a bean extract. For extraction of pulverized beans, an extraction solvent such as water to hot water (0 to 100 ° C.) can be used. The extraction can be performed by a method such as a boiling method, an espresso method, a siphon method, a drip method (paper, flannel, etc.), but is not limited thereto. Moreover, you may carry out by any method of a batch type, a semibatch type, and a continuous type.

  The pH of the extraction solvent in the first extraction step is usually 4 to 10, and 5 to 7 is preferable from the viewpoint of flavor. In addition, a pH adjuster such as sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, and L-ascorbic acid Na may be contained in the extraction solvent, and the pH may be adjusted as appropriate.

  The method of the present invention further includes a second extraction step of obtaining a fine powder extract from the pulverized fine powder. The extraction solvent used for the extraction of the pulverized fine powder in this second extraction step may be water to hot water (0 to 100 ° C.), but is more preferably 30 ° C. to 90 ° C. warm water. The extraction can be performed by a method such as a boiling method, an espresso method, a siphon method, a drip method (paper, flannel, etc.), but is not limited thereto. Moreover, you may carry out by any method of a batch type, a semibatch type, and a continuous type.

  The extraction solvent used in the second extraction step is preferably a neutral or alkaline non-acidic solvent. Here, non-acidic has a pH of 7 to 11, preferably 7 to 9, and more preferably 7 to 8.5. The pH of the extraction solvent can be adjusted using, for example, sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, or L-ascorbic acid Na.

  According to the method of the present invention, the bean extract obtained as described above and the fine powder extract obtained as described above are mixed. By mixing the fine powder extract with the bean extract, it is possible to produce a coffee beverage having a higher flavor intensity and a better flavor than a coffee beverage containing only the bean extract. Furthermore, by using pulverized fine powder that is not normally used, the use efficiency of the raw material is increased, and thus the manufacturing cost can be reduced.

  The amount of the fine powder extract mixed with the bean extract can be appropriately adjusted so that the coffee beverage has a desired flavor. Preferably, a fine powder extract obtained from 0.5 to 3% by weight of fine pulverized powder based on the total weight of roasted coffee beans used in the pulverization step is mixed with the bean extract. That is, when the pulverized fine powder is contained at a ratio of 0.5% by weight with respect to the total weight of the roasted coffee beans, the amount of roasted coffee beans used as a raw material is 100 g. It is preferable that the bean extract and the fine powder extract obtained from 0.5 g of pulverized fine powder are mixed.

  When the mixing amount of the pulverized fine powder is 0.5% by weight or more, the flavor strength of the coffee beverage can be increased, while the taste is less and the flavor can be improved. If the mixing amount of the pulverized fine powder is 3% by weight or less, the flavor strength can be increased without making the gummy taste so strong.

  In the method of the present invention, the liquid mixture obtained as described above is diluted as necessary, and the pH is adjusted as necessary to obtain a coffee beverage. Adjustment of pH can be performed by adding ascorbic acid, baking soda, etc. to a coffee drink. You may add antioxidant, an emulsifier, a fragrance | flavor, etc. to a coffee drink further.

  The coffee beverage of the present invention can be provided as a black coffee beverage, or can be provided as a coffee beverage to which milks are added. Here, the black coffee beverage refers to a product in which milk is not blended regardless of the presence or absence of so-called sweeteners such as unsweetened black, sweetened black and fine sugar black. In addition, the coffee beverage to which milk is added refers to a beverage to which milk such as raw milk and non-fat milk is added regardless of the presence or absence of a sweetener. When sugar is added, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol and the like can be used.

  The obtained coffee beverage is appropriately sterilized and filled into a desired container to provide a packaged coffee beverage. Sterilization can be performed by various methods usually performed in the field. Moreover, when filling a heat-resistant container, you may heat-sterilize after filling.

  As the container, a can, a bottle, a plastic bottle, a paper pack, a plastic pack, or the like can be used, but the container is not limited to these, and various containers can be used.

<Test 1-1: Sensory evaluation>
The relationship between the added amount of the fine powder extract and the flavor of the coffee beverage was investigated. Coffee beans were mixed with Vietnam and Brazil. After crushing 1000 g of roasted coffee beans, hot water at 90 ° C. corresponding to 6 times by weight was added and drip extraction was performed to obtain a bean extract with pH 5.8 and B × 4.8. On the other hand, the pulverized fine powder produced when the roasted coffee beans were pulverized was collected, and drip extraction was performed by adding 60 ° C. warm water corresponding to 6 times weight% of the pulverized fine powder to obtain a fine powder extract.

  A fine powder extract was added to the bean extract obtained above to prepare Samples 1 to 5 such that the raw coffee bean equivalent% was 5.0 (the roasted coffee bean equivalent% was 3.9). The amount of fine powder extract added to Samples 1 to 5 is shown in Table 1 as the amount of fine powder. Here, the amount of pulverized fine powder is weight% based on the total weight of roasted coffee beans (before pulverization) used as a raw material of the pulverized fine powder used in the production of the fine powder extract. The bean extract to which no fine powder extract was added was designated as Comparative Example 1.

For Samples 1 to 5 and Comparative Example 1, each of the items of flavor strength, savory taste, and comprehensive evaluation (deliciousness) was subjected to sensory evaluation. The evaluation of flavor intensity and gummy taste was evaluated with Comparative Example 1 as 0. Comprehensive evaluation evaluated with the numerical value of 1-5. The higher the value, the higher the evaluation. The results are shown in Table 1.

  From Table 1, it was shown that flavor intensity becomes high compared with the comparative example 1 by adding a fine powder extract. In addition, when a fine powder extract corresponding to 0.5% to 3% of the total weight of roasted coffee beans as a raw material was added, the overall evaluation was high, indicating that it was particularly preferable.

<Test 1-2: Taste sensor test>
Samples 1 to 5 and Comparative Example 1 prepared in Test 1-1 were tested using a taste recognition device SA402 (Anritsu / Intelligent Sensor Technology). The values measured by the taste recognizing device SA402 were converted by the attached software, and the difference in taste of each sample was shown in the two-dimensional scatter diagrams of FIGS. In the two-dimensional scatter diagram, the scale 1 is a value that allows humans to distinguish taste based on Weber's law. FIG. 1 shows the test results for bitterness, FIG. 2 for astringency, and FIG. 3 for sourness and saltiness.

  As shown in FIG. 1, with respect to bitterness, samples 1 to 3 having a pulverized fine powder amount of 2% or less are substantially the same, but samples 4 and 5 having a pulverized fine powder amount of 3% and 5% are a priori. Both the aftertaste and the aftertaste showed that the bitterness increased as the amount of pulverized fine powder increased, and it had the same tendency as the evaluation for the gummy taste in the sensory evaluation of Test 1-1.

  As shown in FIG. 2, with respect to astringency (taste), Sample 1 with a low amount of pulverized fine powder and Comparative Example 1 and Sample 5 with a high amount of pulverized fine powder, and a sample with a medium pulverized fine powder amount of 1% to 3% A group was formed with 2-4.

  As shown in FIG. 3, it was shown that a group was formed for the sourness in the same manner as the astringency (priority) shown in FIG. 2.

  From the above, it was also shown by a test using a taste recognition device that the flavor of a coffee beverage can be changed by adding a fine powder extract.

<Test 2-1: Sensory evaluation>
The relationship between the extraction conditions of the fine powder extract and the flavor of the coffee drink was investigated. Coffee beans were mixed with Vietnam and Brazil. After crushing 1000 g of roasted coffee beans, hot water at 90 ° C. corresponding to 6 times by weight was added and drip extraction was performed to obtain a bean extract with pH 5.8 and B × 4.8.

  On the other hand, the pulverized fine powder produced when the roasted coffee beans are pulverized is recovered, and drip extraction is performed by adding hot water of 30 ° C., 60 ° C., and 90 ° C. corresponding to 6 times by weight to the pulverized fine powder. Got. As the extraction solvent, warm water having a pH of 7.0 not adjusting the pH and warm water having a pH adjusted to 9.0 using sodium bicarbonate were used.

  Samples 6 to 11 were prepared by adding a fine powder extract obtained from pulverized fine powder corresponding to 1.0% of the total weight of roasted coffee beans as a raw material to the bean extract obtained above. The extraction conditions of the fine powder extract added to Samples 6 to 11 are as shown in Table 2. The bean extract to which no fine powder extract was added was designated as Comparative Example 2. Moreover, what extracted fine powder with 90 degreeC warm water with the pulverized bean was set as Comparative Example 3.

About samples 6-11 and Comparative Examples 2 and 3, each item of flavor intensity | strength, an umami | taste, and comprehensive evaluation (deliciousness) was sensory-evaluated. The evaluation of flavor intensity and gummy taste was evaluated with Comparative Example 1 as 0. Comprehensive evaluation evaluated with the numerical value of 1-5. The higher the value, the higher the evaluation. The results are shown in Table 2.

  From Table 2, the samples 6 to 11 to which the fine powder extract extracted with warm water of 30 ° C. to 60 ° C. was added had higher flavor intensity and higher overall evaluation than Comparative Examples 2 and 3. Samples 8 and 9 to which a fine powder extract extracted with warm water at 60 ° C. was added had a particularly high overall evaluation.

  Comparative Example 3 and Sample 10 both had a fine powder extraction temperature of 90 ° C., but Sample 10 had higher flavor intensity and overall evaluation. From this, it was shown that the coffee beverage in which the ground fine powder was extracted alone and added to the ground bean extract had a better flavor than the coffee beverage obtained by extracting the ground fine powder together with the ground beans.

  Moreover, from the results of Samples 6 and 7, 8 and 9, 10 and 11, it was shown that the flavor intensity was relatively higher when extracted with warm water having a pH of 9.0.

<Test 2-2: Taste sensor test>
Samples 6 to 11 and Comparative Examples 2 and 3 prepared in Test 2-1 were tested using a taste recognition device SA402 (Anritsu / Intelligent Sensor Technology). The values measured by the taste recognizing device SA402 were converted by attached software, and the results of Comparative Example 2 were used as a reference, and the difference in taste of each sample was shown in the two-dimensional scatter diagrams of FIGS. In the two-dimensional scatter diagram, the scale 1 is a value that allows humans to distinguish taste based on Weber's law. FIG. 4 shows the bitterness, FIG. 5 shows the astringency, FIG. 6 shows the taste, and FIG. 7 shows the sourness and saltiness.

  In Samples 6, 8, and 10 extracted with warm water of pH 7.0, as the extraction temperature increased, sourness, bitter taste, astringency and bitterness increased, and on the contrary, umami and saltiness decreased. On the other hand, Samples 7, 9, and 11 extracted with warm water having a pH of 9.0 all had a significantly reduced acidity, and conversely an increased salty taste. Other tastes showed similar strength to Comparative Example 3. Although the value of each taste was less than 1.0, a tendency to form a group was observed in astringency, umami, and sour saltiness depending on the pH of the hot water used for extraction.

  FIG. 8 shows the taste radar charts of Samples 6 to 11 and Comparative Examples 2 and 3. As is clear from FIG. 8, it was also shown by a test using a taste recognition device that the flavor of the coffee beverage can be changed by adding the fine powder extract and depending on the extraction conditions of the fine powder extract.

<Test 3: Taste sensor test>
The taste recognition device SA402 (Anritsu / Intelligent Sensor Technology) was used to compare the flavor of commercial coffee drinks and coffee drinks produced according to the present invention. The values measured by the taste recognition device SA402 are converted by the attached software, and based on the result of the commercial product 1, the difference in taste of the commercial products 2 and 3 and the product of the present invention is used as the taste value. This is shown in the dimensional scatter plot. Commercial product 1 is a coffee beverage prepared by the present inventors by a conventional method. In the two-dimensional scatter diagram, the scale 1 is a value that allows humans to distinguish taste based on Weber's law.

  9-12 showed that this invention product was increasing about tastes other than acidity compared with the conventional coffee drink.

  FIG. 13 shows a taste radar chart of each coffee beverage. As is clear from FIG. 13, it was shown that the taste of the coffee beverage is different between the conventional product and the product of the present invention. Therefore, it became clear that a coffee beverage having a flavor different from that of a conventional coffee beverage can be produced by adding a fine powder extract.

  According to the method of the present invention, a method for producing a coffee beverage with improved flavor can be provided. Furthermore, by using pulverized fine powder that is not normally used, it is possible to increase the use efficiency of the raw material and reduce the manufacturing cost.

Claims (3)

Crushing roasted coffee beans to obtain ground beans,
Recovering the pulverized fine powder generated in the pulverization step;
A first extraction step of obtaining a bean extract from the ground beans;
A second extraction step of obtaining a fine powder extract from the pulverized fine powder,
Comprising the step of mixing the bean extract and the fine powder extract ,
In the step of mixing the fine powder extract, the fine powder extract obtained from the pulverized fine powder of 0.5 to 3% by weight and the bean extract with respect to the total weight of the roasted coffee beans used in the pulverization step A method for producing a container-packed coffee beverage characterized in that the above is mixed . The manufacturing method according to claim 1, wherein the extraction solvent used in the second extraction step is 30 ° C. to 90 ° C. warm water. The method according to claim 1 or 2, wherein the extraction solvent used in the second extraction step is neutral or alkaline warm water.

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