JP5777634B2 - コーヒー処理方法 - Google Patents
コーヒー処理方法 Download PDFInfo
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- JP5777634B2 JP5777634B2 JP2012544677A JP2012544677A JP5777634B2 JP 5777634 B2 JP5777634 B2 JP 5777634B2 JP 2012544677 A JP2012544677 A JP 2012544677A JP 2012544677 A JP2012544677 A JP 2012544677A JP 5777634 B2 JP5777634 B2 JP 5777634B2
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- 239000002244 precipitate Substances 0.000 claims description 39
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- GZCGUPFRVQAUEE-KVTDHHQDSA-N aldehydo-D-mannose Chemical group OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-KVTDHHQDSA-N 0.000 description 3
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- A—HUMAN NECESSITIES
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- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/702—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
-
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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Description
(i)コーヒー抽出残留物質に由来するMOS含有加水分解物を提供する工程;
(ii)MOS含有加水分解物を有機溶媒と接触させて懸濁液を生成させる工程; および
(iii)沈殿物を回収する工程、
を含む。
酵素加水分解は、マンナン材料を水性媒体中に懸濁させ、および、例えばセルロースおよびヘミセルロースのような適切な商業的に入手可能な酵素を添加することによって実行されてもよい。酵素加水分解は、当業者によって知られる標準的な条件を用いて実行されてもよい。
(i)コーヒー抽出残留物質に由来するMOS含有加水分解物を提供する工程;
(ii)MOS含有加水分解物を有機溶媒と接触させて、懸濁液を形成させる工程;および
(iii)沈殿物を回収する工程、
である。
発明者らは、本プロセスは、好都合にも、MOS含有加水分解物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比率と比べて、沈殿物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比率を増大させることを見出した。好ましくは、増大は、少なくとも50%、より好ましくは少なくとも100%および最も好ましくは少なくとも200%である。理論によって縛られることを望まないが、これは、より長い鎖のオリゴ糖類よりも水中における溶解性が大きいものであるより短い鎖のマンノースオリゴ糖が、懸濁液中に存在する任意の水の画分内に残存するためである可能性がある。それらはこのようにして溶解したままであるので、それらは残存沈殿物の一部を形成しない。本開示の方法において得られる沈殿物は、懸濁液からの回収後に、依然として、湿り気がありまたは湿潤している可能性がある。したがって、さらなる乾燥工程が含まれていてもよい。乾燥工程は、当技術分野においてよく知られており、および任意の適当な乾燥工程が行われてもよい。特に適切なプロセスは、減圧下で実施される。乾燥プロセスは、それらに限定されるものではないが、噴霧乾燥および凍結乾燥を含む。活性炭、吸収性樹脂類、イオン交換樹脂、イオン交換膜類、およびそれらの組み合わせと関連のあるさらなる生成工程を使用してもよい。脱塩および脱酸を、イオン交換樹脂類および/またはイオン交換膜類を使用して実行してもよい。また、これらの方法の組み合わせが使用されてもよい。さらに、精製は、より高い用量レベルでまたは加水分解物がある種の食品または飲料において使用される場合に、実行されてもよい。
コーヒー抽出残留物質の量は、水と混合されてスラリー(10重量%の固形物)を形成し、および栓流反応器内へ注入された。スラリーは、230℃まで6分間にわたって加熱された。この熱加水分解工程の後、固形物は、スラリーから(遠心分離によって)抽出され、および排出されて、液体加水分解物1を残した(図1のフローチャートを参照)。
・硫酸および電流測定検出を用いる酸加水分解の後に、陰イオン交換系を用いて、炭水化物分析が行われた。
・重合度(DP)分析が、キャピラリー電気泳動系をダイオードアレイ検出器(DAD)と組み合わせて用いて行われた。
Claims (16)
- コーヒー由来のマンノースオリゴ糖(MOS)に富む沈殿物を得るための方法であって:
(i)コーヒー抽出残渣材料に由来する液体形態のMOS含有加水分解物を提供する工程;
(ii)前記液体形態のMOS含有加水分解物を有機溶媒と接触させて、懸濁液を形成させる工程;および、
(iii)沈殿物を回収する工程、
を含み、
前記有機溶媒は、C1〜C6のアルコールである、
ことを特徴とする方法。 - 前記有機溶媒は、メタノール、エタノール、n−プロパノール、イソプロパノール、またはそれらの2つ以上の組み合わせであることを特徴とする請求項1に記載の方法。
- コーヒー材料に由来する前記液体形態のMOS含有加水分解物は、工程(ii)の前に、少なくとも部分的に水中に溶解されることを特徴とする請求項1または2に記載の方法。
- 工程(iii)は、前記懸濁液の温度の低減、および前記懸濁液からの前記沈殿物の分離を伴うことを特徴とする請求項1〜3のいずれか一項に記載の方法。
- 前記懸濁液からの前記沈殿物の分離は、蒸発、デカンテーション、またはろ過、および任意選択的に初期の遠心分離工程によって行われることを特徴とする請求項4に記載の方法。
- 前記沈殿物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比は、前記MOS含有加水分解物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比よりも少なくとも50%大きいことを特徴とする請求項1〜5のいずれか一項に記載の方法。
- 前記液体形態のMOS含有加水分解物は:
(a)コーヒー抽出残留物質を提供する工程;および、
(b)コーヒー材料を熱加水分解して、前記液体形態のMOS含有加水分解物を形成させる工程、
によって調製されることを特徴とする請求項1〜6のいずれか一項に記載の方法。 - 前記コーヒー材料を熱加水分解する前記工程は、以下の条件:
(1)150℃から300℃の温度で;
(2)酸触媒の添加なしで;および/または、
(3)大気圧から100気圧までの圧力の下で、
の1つまたはそれ以上のもとで実施されることを特徴とする請求項7に記載の方法。 - 反応は:
(i)200℃〜260℃の温度;および/または、
(ii)20〜40気圧の圧力、
で実施されることを特徴とする請求項8に記載の方法。 - 前記方法は:
(iv)前記沈殿物を乾燥させる工程、
をさらに含むことを特徴とする請求項1〜9のいずれか一項に記載の方法。 - 前記乾燥させる工程は、減圧下で行われることを特徴とする請求項10に記載の方法。
- 前記方法は、前記沈殿物を飲料または食品中の添加物として含める工程をさらに含むことを特徴とする請求項1〜11のいずれか一項に記載の方法。
- 請求項1〜12のいずれか一項に記載の方法によって得られる前記沈殿物を含み、
前記沈殿物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比は、前記MOS含有加水分解物におけるDP5〜DP10のMOSのDP1〜DP10のMOSに対する比よりも少なくとも50%大きい、
ことを特徴とする生成物。 - 飲料または食品中の添加物として使用するためにコーヒー抽出残留物質から異臭を低減させるための、請求項1〜12のいずれか一項に従う方法の使用。
- 飲料または食品中の添加物として使用するために無風味沈殿物を提供するための、請求項14に従う使用。
- 体脂肪レベルを低減させるための薬剤の製造のための、請求項1〜12のいずれか一項の方法によって得られる沈殿物の使用。
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GBGB0921826.4A GB0921826D0 (en) | 2009-12-14 | 2009-12-14 | Coffee treatment method |
GB0921826.4 | 2009-12-14 | ||
PCT/US2010/060053 WO2011075431A1 (en) | 2009-12-14 | 2010-12-13 | Coffee treatment method |
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EP (1) | EP2512267B1 (ja) |
JP (1) | JP5777634B2 (ja) |
KR (1) | KR101807329B1 (ja) |
CN (1) | CN102791150B (ja) |
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GB (1) | GB0921826D0 (ja) |
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KR102090805B1 (ko) * | 2018-07-11 | 2020-03-18 | 전남대학교산학협력단 | 커피찌꺼기 전처리방법 및 그 방법으로 얻어진 커피찌꺼기유래다당류로부터 기능성 바이오슈가를 생산하는 방법 |
KR102174989B1 (ko) * | 2020-03-05 | 2020-11-05 | 전남대학교산학협력단 | 커피찌꺼기 전처리방법으로 얻어진 커피찌꺼기유래다당류 |
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US2573406A (en) | 1950-04-08 | 1951-10-30 | Nat Res Corp | Food product |
US2687355A (en) | 1952-01-21 | 1954-08-24 | Nat Res Corp | Process for making soluble coffee concentrate |
US3224879A (en) | 1962-07-23 | 1965-12-21 | Nardo Eleanor Di | Process for producing a coffee extract |
JPH05168411A (ja) * | 1991-12-19 | 1993-07-02 | Mitsubishi Heavy Ind Ltd | コーヒー抽出粕からのコーヒー成分抽出方法 |
JP3553866B2 (ja) * | 1999-09-14 | 2004-08-11 | 味の素ゼネラルフーヅ株式会社 | マンノオリゴ糖類を主成分とする組成物 |
JP4488852B2 (ja) * | 2004-09-17 | 2010-06-23 | 味の素ゼネラルフーヅ株式会社 | 体内脂肪低減作用を有する組成物 |
WO2007086100A1 (ja) * | 2006-01-24 | 2007-08-02 | Ajinomoto General Foods, Inc. | 血圧の降下作用及び/または上昇抑制作用を有する組成物およびこれを含有する飲食物 |
JP4771882B2 (ja) | 2006-07-21 | 2011-09-14 | 味の素ゼネラルフーヅ株式会社 | 糖尿病または糖尿病性合併症の治療、予防、または改善作用を有する組成物およびこれを含有する飲料 |
JP5093472B2 (ja) * | 2007-09-03 | 2012-12-12 | 独立行政法人産業技術総合研究所 | オリゴ糖の製造方法 |
JP2009275047A (ja) * | 2009-06-30 | 2009-11-26 | Ajinomoto General Foods Inc | 体内脂肪低減作用を有する組成物およびこれを含有する飲食物 |
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KR20120112556A (ko) | 2012-10-11 |
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US20130061848A1 (en) | 2013-03-14 |
GB0921826D0 (en) | 2010-01-27 |
KR101807329B1 (ko) | 2017-12-08 |
BR112012014468A2 (pt) | 2015-08-25 |
RU2585069C2 (ru) | 2016-05-27 |
CN102791150B (zh) | 2016-04-13 |
RU2012129513A (ru) | 2014-01-27 |
JP2013513666A (ja) | 2013-04-22 |
CN102791150A (zh) | 2012-11-21 |
EP2512267B1 (en) | 2015-10-07 |
PL2512267T3 (pl) | 2016-03-31 |
WO2011075431A1 (en) | 2011-06-23 |
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