JP5525827B2 - コーヒーまたは茶の抽出方法 - Google Patents
コーヒーまたは茶の抽出方法 Download PDFInfo
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- JP5525827B2 JP5525827B2 JP2010002723A JP2010002723A JP5525827B2 JP 5525827 B2 JP5525827 B2 JP 5525827B2 JP 2010002723 A JP2010002723 A JP 2010002723A JP 2010002723 A JP2010002723 A JP 2010002723A JP 5525827 B2 JP5525827 B2 JP 5525827B2
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- Prior art keywords
- fatty acid
- acid ester
- coffee
- tea
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical group 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- OTNVGWMVOULBFZ-UHFFFAOYSA-N sodium;hydrochloride Chemical compound [Na].Cl OTNVGWMVOULBFZ-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 229940106668 yucca extract Drugs 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
コーヒーや茶を工業レベルで製造される際、90℃以上の温水で抽出される事が多い。90℃よりも低温で抽出すると抽出液の香りが改善されることは従来より知られているが、抽出速度及び抽出効率の低下が認められることより、工業的に90℃以下での抽出は事実上行われていない。
これら製造上の問題を解決する方法として、焙煎したコーヒー豆に対して水ないし加温水を加えて抽出し、コーヒー飲料を製造する方法であって、前記コーヒー豆を水と混合し、湿潤状態で粉砕したものを抽出器に充填し、低温の抽出温度にて抽出して第1の抽出液を製造する第1抽出工程、第1の抽出液を得た後の前記コーヒー豆を中温の抽出温度にて抽出して第2の抽出液を製造する第2抽出工程、及び第2の抽出液を得た後の前記コーヒー豆を高温の抽出温度にて抽出して第3の抽出液を製造する第3抽出工程を有するコーヒー飲料の製造方法が特開2007−300807公報に開示されている(例えば、特許文献1参照。)。しかしながらこの方法では収率が22%と低く、工業レベルにおいて効率がよい製造方法であるとはいえない。
コーヒー豆を所望の粒度に挽いた抽出原料に、所定の抽出時間内に所定量の熱湯を注ぎコーヒー抽出液を抽出する際に、少なくとも抽出初期である抽出時間の前半1/3の期間内には、90〜80℃の熱湯を抽出原料に注ぐと共に、抽出時間内の全熱湯量を調整し、得られるコーヒー抽出液中の可溶性固形分の濃度を1〜2重量%とすることを特徴とするコーヒー抽出液の製造方法が特開平8−252065に開示されている(例えば、特許文献2参照。)。しかしながら、この方法は製造を考える際、工程が複雑であり実用的ではない。また、抽出に要する時間が通常より長くなっており、製造効率的にはマイナスであると言わざるを得ない。
本発明の対象となるコーヒーまたは茶とは工業的に使用されるものであれば特に限定されるものではないが、例えばコーヒー豆はアラビカ種、ロブスタ種、リベリカ種等があり、これらを単独で、あるいは複数ブレンドして使用することが出来る。また、コーヒー豆は粉砕して使用されるが、この粉砕条件についても特に制限されるものではない。
以下、本発明の態様を実施例によりさらに詳細に記載し開示するが、この実施例は、単なる本発明の例示であり、何ら限定を意味するものではない。
粉砕したコーヒー豆(L値22)100gをネルに入れ、表1に記載された乳化剤溶液にて抽出を行った。抽出液がコーヒー豆の10倍量となったところで抽出は終了とした。
◎:非常に良い
○:良い
△:普通
△×:やや悪い
×:悪い
評価の結果を表1に示す。
表1より本願技術により抽出を行ったコーヒー抽出液は抽出効率は高く、抽出時間も短縮でき、且つ良好な風味を有していた。
紅茶葉100gをビーカーに入れ、表2に記載された乳化剤溶液2500gを加え、30分間攪拌を行った。抽出後300メッシュの篩を通して茶葉を取り除き抽出液とした。
◎:非常に良い
○:良い
△:普通
△×:やや悪い
×:悪い
評価の結果を表2に示す。
表2より本願技術により抽出を行った紅茶抽出液は抽出効率は高く、抽出時間も短縮でき、且つ良好な風味を有していた。
実施例1〜9及び比較例1〜5にて得られたコーヒー抽出液:300g、牛乳:150g、グラニュー糖:60g、重曹:1.3g、ショ糖脂肪酸エステル(リョ−トーP−1670):0.5g、及びイオン交換水を加えて総量を1000gとした。調合されたコーヒー液を65℃まで加熱し、ホモジナイザーにて15MPaの圧力で均質化後、容器に充填して121℃、30分間殺菌することによりコーヒー飲料を得た。
◎:非常に良い
○:良い
△:普通
△×:やや悪い
×:悪い
評価の結果を表3に示す。
表3より本願技術により抽出を行ったコーヒー抽出液を用いたコーヒー飲料は風味よく、且つクリーミング、沈殿が少ない良好な安定性を示した。
実施例10〜12及び比較例6〜8にて得られた紅茶抽出液:200g、牛乳:250g、グラニュー糖:60g、クエン酸Na:0.5g、ショ糖脂肪酸エステル(リョ−トーP−1670):0.5g、及びイオン交換水を加えて総量を1000gとした。調合されたコーヒー液を65℃まで加熱し、ホモジナイザーにて15MPaの圧力で均質化後、UHT殺菌機にて143℃、30秒間殺菌し、容器に充填して紅茶飲料を得た。
◎:非常に良い
○:良い
△:普通
△×:やや悪い
×:悪い
評価の結果を表4に示す。
表4より本願技術により抽出を行った紅茶抽出液を用いた紅茶飲料は風味よく、且つクリーミング、沈殿が少ない良好な安定性を示した。
Claims (3)
- DSCにおける昇温時吸熱ピーク温度が50℃以下で、平均エステル化度が2以下であるポリグリセリン脂肪酸エステルもしくはショ糖脂肪酸エステル存在下で30℃〜90℃の温水を用いることを特徴とする風味の良いコーヒーまたは茶の抽出方法。
- ポリグリセリン脂肪酸エステルもしくはショ糖脂肪酸エステルの構成脂肪酸がラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸から選ばれる1種または2種以上である請求項1記載の抽出方法。
- 請求項1又は2記載の抽出方法によって得られた抽出液を含有する飲料。
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