JP6572003B2 - Method for producing dilution coffee composition - Google Patents

Description

  The present invention relates to a method for producing a diluted coffee composition.

  The consumption of coffee beverages tends to increase as the refreshing action and physiological functions of chlorogenic acids contained therein are noticed. Freshly brewed coffee beverages have a rich coffee flavor and are much superior, but are inconvenient in terms of waste disposal and the convenience of the extraction process. Therefore, in order to improve the convenience, a diluting coffee composition obtained by concentrating or drying a coffee extract has been developed and widely used.

A coffee composition for dilution such as instant coffee can be produced by a countercurrent continuous extraction method (multistage extraction), and the extraction temperature is 160 to 190 ° C. from the viewpoint of flavor and the like. (Non-Patent Document 1). In addition, it is known to use roasted coffee beans having an L value of 10 to 20 as a raw material for a coffee beverage that is rich in body feeling and richness, and has a reduced miscellaneous taste (Patent Document 1).
Furthermore, a coffee composition for dilution has been proposed that has increased added value from a viewpoint different from convenience and flavor. For example, it has also been proposed to treat the coffee extract with activated carbon in order to reduce hydroxyhydroquinone for the purpose of lowering blood pressure (Patent Document 2).

JP 2011-223996 A JP 2006-304607 A

Ryohei Taniguchi, “Current Status of Instant Coffee”, Journal of the Japan Food Industry Association, September 1989, Vol. 36, No. 9, p. 777-784

  The inventors of the present invention performed activated carbon treatment on an extract obtained by high-pressure multistage extraction of roasted coffee beans having an L value of 10 to 20 at a temperature of 160 to 190 ° C. It turned out that astringency was felt strongly and the richness peculiar to coffee was spoiled. The subject of this invention is providing the manufacturing method of the coffee composition for dilution to which the rich feeling was provided as a aftertaste, although hydroxyhydroquinone was reduced.

  As a result of studying in view of the above problems, the present inventors have obtained a multi-stage extraction from deep roasted coffee beans and L roasted coffee beans whose L value is controlled within a specific range and obtained by activated carbon treatment. Surprisingly, it has been found that by diluting the coffee composition for dilution, a coffee composition for dilution having a rich feeling as a aftertaste can be obtained.

That is, the present invention includes a step of mixing the first dilution coffee composition and the second dilution coffee composition,
The first diluting coffee composition is a first coffee extraction by extracting the first roasted coffee beans having an L value of 14 to 20 at a temperature of 150 to 200 ° C. under a pressurized condition. It is obtained through a step having a first step of obtaining a liquid and a second step of bringing the first coffee extract into contact with activated carbon at a temperature of 10 to 70 ° C.
The second diluting coffee composition is obtained by extracting the second roasted coffee beans having an L value of 26 to 35 in a multistage manner at a temperature of 110 to 170 ° C. under a pressurized condition. It is obtained through a third step of obtaining a liquid and a step of having a fourth step of bringing the second coffee extract into contact with activated carbon at a temperature of 10 to 70 ° C.
A method for producing a diluted coffee composition is provided.

  ADVANTAGE OF THE INVENTION According to this invention, although the hydroxyhydroquinone was reduced, the coffee composition for dilution to which richness was given as a aftertaste can be manufactured by simple operation.

In the present specification, the “diluted coffee composition” has a Brix higher than that of a generally drinkable coffee beverage, and is used for drinking after being diluted with water or milk.
In the “dilution coffee composition” according to the present invention, (a) Brix is usually 5% or more, but from the viewpoint of handling properties, it is preferably 7% or more, more preferably 7.5% or more, and 8% or more. Is more preferable. The upper limit value of (a) Brix is not particularly limited, but is preferably 99%, more preferably 98%, and still more preferably 97% from the viewpoint of production efficiency. The range of (a) Brix is preferably 5 to 99%, more preferably 7 to 99%, still more preferably 7.5 to 98%, and even more preferably 8 to 97%. Here, “Brix” in the present specification is a value measured using a refractometer for sugar, and is a value corresponding to a mass percentage of an aqueous sucrose solution at 20 ° C. Specifically, it can be measured by the method described in Examples below.

  The manufacturing method of the coffee composition for dilution of this invention includes the process of mixing the 1st coffee composition for dilution, and the 2nd coffee composition for dilution.

<First dilution coffee composition>
The 1st coffee composition for dilution is obtained through the process which has a 1st process and a 2nd process. Hereinafter, each step will be described.

[First step]
The first step is a step of obtaining a first coffee extract by performing multi-stage extraction of a first roasted coffee bean having an L value of 14 to 20 at a temperature of 150 to 200 ° C. under pressure. It is.

(Roasted coffee beans)
The first roasted coffee beans have an L value of 14 to 20, but from the viewpoint of imparting richness, 14.5 or more is preferable, 15 or more is more preferable, 15.5 or more is more preferable, and 19.5 The following is preferable, 19 or less is more preferable, and 18.5 or less is still more preferable. The L value is preferably 14.5 to 19.5, more preferably 15 to 19, and still more preferably 15.5 to 18.5. Here, “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100. In addition, the roasting method and roasting conditions of the first roasted coffee beans are not particularly limited. Also, as the first roasted coffee beans, it is possible to use coffee beans having different roasting degrees. When using coffee beans having different roasting degrees, the one having an L value outside the above range is used. However, it is preferable to use them in appropriate combination so that the average value of the L values is within the above range. The average value of L values is obtained as the sum of values obtained by multiplying the L value of roasted coffee beans to be used by the mass ratio of the roasted coffee beans.

  The bean species and production area of the first roasted coffee beans are not particularly limited and can be appropriately selected according to palatability. For example, the beans of roasted coffee beans include Arabica, Robusta, Revelica and Arabsta, and the coffee beans are produced in Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain. , Guatemala, Vietnam, Indonesia and so on.

  The first roasted coffee beans may be unground or pulverized, but are preferably pulverized from the viewpoint of extraction efficiency. Although the size of the pulverized roasted coffee beans can be selected as appropriate, for example, one that passes through the Tyler standard sieve 12 mesh and does not pass through the Tyler standard sieve 115 mesh can be used.

(Multi-stage extraction)
In this process, the first roasted coffee beans are extracted in multiple stages. In this specification, “multi-stage extraction” is an extraction method that uses an apparatus in which a plurality of independent extraction towers are connected in series by piping. For example, the following method is mentioned. The roasted coffee beans are put into each of a plurality of independent extraction towers, an extraction solvent is supplied to the first stage extraction tower, and the coffee extract is discharged from the extraction tower. Next, the coffee extract discharged from the first extraction tower is supplied to the second extraction tower, and the coffee extract is discharged from the extraction tower. In addition, when it has the extraction tower of the 3rd stage and after, operation of supplying the coffee extract discharged | emitted from the extraction tower of the previous stage to the extraction tower of the next stage, and discharging coffee extract liquid is performed repeatedly. And the coffee extract discharged | emitted from the extraction tower of the last stage is collect | recovered. Furthermore, a fresh roasted coffee bean is charged in a pre-extraction tower different from the first-stage extraction tower from the first stage, and then the roasted coffee beans are waited. The supply of coffee is switched to the second stage extraction tower, and the coffee extract discharged from the second stage extraction tower is supplied from the third floor extraction tower to the final stage extraction tower and the preliminary extraction tower, and preliminarily extracted. The coffee extract discharged from the tower can also be recovered. In addition, after the extracted roasted coffee beans are extracted from the first stage extraction tower and filled with new roasted coffee beans, the first stage extraction tower and the pre-extraction tower are connected to supply the extraction solvent. Switch to the third stage extraction tower and supply the coffee extract discharged from the third stage extraction tower to the final extraction tower, the preliminary extraction tower and the first extraction tower from the fourth extraction tower And you may collect | recover the coffee extract discharged | emitted from the extraction tower of the 1st step. As described above, continuous production can be performed by sequentially repeating the operation of switching between the supply line of the extraction solvent and the discharge line of the coffee extract and the replacement operation of roasted coffee beans in the extraction tower. The line switching operation and the roasted coffee bean replacement operation can be performed in each extraction tower, and can be appropriately set so that a desired dilution coffee composition can be obtained. Here, the “independent extraction tower” does not mean that the extraction tower is completely blocked, but the movement of roasted coffee beans is restricted, but the extraction solvent or the coffee extract during production Refers to one extraction column having a connecting means capable of feeding to the next extraction column. The extraction solvent can be supplied in an upward flow from below to above or in a downward flow from above to below, and the extraction solvent is supplied in a closed system.

  In this step, the coffee extract discharged from the extraction tower is not only allowed to pass through all the extraction towers continuously, but also the coffee extract discharged from the extraction tower is temporarily stored in a tank or the like. Good. The stored coffee extract may be sequentially supplied to the extraction tower in the subsequent stage.

  The number of extraction towers used for multistage extraction can be appropriately selected, but from the viewpoint of imparting a rich feeling as a aftertaste, 2 or more towers are preferable, 4 towers or more are more preferable, and 6 towers or more are more preferable. The upper limit is preferably 15 towers and more preferably 10 towers from the viewpoint of production efficiency.

  The amount of roasted coffee beans to be filled in the extraction tower can be appropriately selected according to the extraction scale, but the amount of roasted coffee beans used per 100 g of coffee beverage prepared from the diluting coffee composition. Is preferably 1 g or more in terms of green beans, more preferably 2.5 g or more, and even more preferably 5 g or more. Here, the raw bean equivalent value assumes that 1 g of roasted coffee beans is equivalent to 1.3 g of green coffee beans (revised new edition, soft drinks, supervised by: National Soft Drinks Industry Association, published by Korin, 1989 Issued December 25, page 421).

  Examples of the extraction solvent include water or an alcohol-containing aqueous solution such as ethanol. Among these, water is preferable from the viewpoint of flavor. The pH (25 ° C.) of the extraction solvent is preferably 4 to 10, more preferably 5 to 7, from the viewpoint of flavor.

The passage condition of the extraction solvent is preferably 0.01 [h ⁻¹ ] or more, more preferably 0.1 [h ⁻¹ ] or more as the space velocity (SV) with respect to the total volume of the first roasted coffee beans. 0.5 [h ⁻¹ ] or more, more preferably 10 [h ⁻¹ ] or less, more preferably 5 [h ⁻¹ ] or less, and further preferably 3 [h ⁻¹ ] or less. The range of the space velocity (SV) is preferably 0.01 to 10 [h ⁻¹ ], more preferably 0.1 to 5 [h ⁻¹ ], still more preferably 0.5 to 3 [h ^−1]. ].
In addition, the liquid passing ratio (BV) with respect to the capacity of roasted coffee beans per tower is preferably 0.5 [v / v] or more, more preferably 1 [v / v] or more, and 2 [v / v]. The above is more preferable, 35 [v / v] or less is preferable, 25 [v / v] or less is more preferable, and 15 [v / v] or less is more preferable. Such a fluid flow rate (BV) is preferably 0.5 to 35 [v / v], more preferably 1 to 25 [v / v], and still more preferably 2 to 15 [v / v].

Although extraction temperature is 150-200 degreeC, from a viewpoint of imparting the rich feeling as a aftertaste, 160 degreeC or more is preferable, 165 degreeC or more is more preferable, 170 degreeC or more is more preferable, and 195 degreeC or less is preferable, 190 degreeC The following is more preferable, and 185 ° C. or lower is still more preferable. The range of the extraction temperature is preferably 160 to 195 ° C, more preferably 165 to 190 ° C, and still more preferably 170 to 185 ° C.
The extraction pressure (gauge pressure) is preferably from 0.1 to 1.5 MPa, more preferably from 0.15 to 1.4 MPa, and from 0.2 to 1.3 MPa from the viewpoint of imparting a rich feeling as a aftertaste and extraction efficiency. Further preferred.
The residence time of the extraction liquid in the entire extraction tower is not uniform depending on the extraction scale and the like, but is usually 0.5 to 5 hours, preferably 1 to 3 hours, and the residence time of the extraction liquid per tower is usually 5 -50 minutes, preferably 10-30 minutes.

  Further, the multistage extraction can also control the Brix recovery rate (%) obtained by the following equation. The Brix recovery rate is preferably 30 to 50%, more preferably 32 to 48%, and still more preferably 34 to 46%.

    Brix recovery rate (%) = Brix × amount of collected liquid (L) / amount of roasted beans (kg)

  By performing multi-stage extraction under pressurized conditions, a coffee extract with a higher concentration of soluble solids and chlorogenic acids can be obtained and flavored than when performing multi-stage extraction under normal pressure conditions or drip extraction. Will also be different.

[Second step]
The second step is a step of bringing the first coffee extract obtained in the first step into contact with activated carbon at a temperature of 10 to 70 ° C.

(Activated carbon treatment)
From the viewpoint of imparting a rich feeling as aftertaste, the activated carbon preferably has an average pore radius of 30 mm or less, more preferably 25 mm or less, still more preferably 20 mm or less, and preferably 3 mm or more, More preferably 5 mm or more, more preferably 7 mm or more. The range of the average pore radius of such activated carbon is preferably 3 to 30 mm, more preferably 5 to 25 mm, and even more preferably 7 to 20 mm.
The average pore radius in this specification is a value of a pore radius indicating the peak top of a pore distribution curve obtained by the MP method. The MP method is a pore measurement method described in the literature (Colloid and Interface Science, 26, 46 (1968)). Specifically, the average pore radius in the present specification can be measured using a nitrogen adsorption method using BELSORP-mini (manufactured by Microtrack Bell Co., Ltd.) or the like.
Examples of the raw material for the activated carbon include sawdust, coal, coconut shell, and the like. Among these, coconut shell activated carbon is preferable. Moreover, activated carbon activated with a gas such as water vapor is preferably used.
Examples of such commercially available activated carbon include Shirakaba WH2c LSS (Nippon Enviro Chemicals Co., Ltd.), Taiko CW (Nimura Chemical Industry Co., Ltd.), Kuraray Coal GW, Kuraray Coal GW-H (above, Kuraray Chemical Co., Ltd.), etc. Can be mentioned.

  In this step, the activated carbon may be used as it is or may be heat-sterilized. As the heat sterilization method, for example, in Japan, the sterilization method defined in the Food Sanitation Law can be applied. More specifically, the retort sterilization method, the high temperature short time sterilization method (HTST method) And ultra high temperature sterilization method (UHT method).

  The use amount of the activated carbon is preferably 5 to 70% by mass with respect to a value obtained by multiplying the mass of the coffee extract by Brix (%) of the coffee extract from the viewpoint of imparting a rich feeling as a aftertaste. More preferably, the amount is 8 to 60% by mass, and more preferably 10 to 50% by mass.

  Although the contact temperature with activated carbon is 10 to 70 ° C., 60 ° C. or less is preferable, and 50 ° C. or less is preferable from the viewpoints of reduction of hydroxyhydroquinone, recovery rate of chlorogenic acids, and imparting richness as a aftertaste. And from a viewpoint of reduction of caffeine, 10 degreeC or more is preferable, 15 degreeC or more is more preferable, and 20 degreeC or more is still more preferable. The treatment temperature of the activated carbon is preferably 10 to 60 ° C, more preferably 15 to 60 ° C, still more preferably 20 to 50 ° C, and still more preferably 20 to 40 ° C. In addition, you may perform activated carbon treatment, cooling or heating a processing tank to desired temperature.

Examples of the contact method include a batch method and a column flow method. Among these, the column flow method is preferable from the viewpoint of production efficiency.
In the batch method, activated carbon is added to the coffee extract, stirred at a predetermined temperature for 1 to 72 hours, and then the activated carbon is removed.
In the column flow method, the column is filled with activated carbon, the coffee extract is passed through the column from the lower or upper part at a predetermined temperature, and discharged from the other. In the column flow method, the coffee extract flow condition is such that the space velocity (SV) with respect to the total volume of the activated carbon is preferably 0.1 [h ^-1 ] or more, more preferably 0.5 [h ^-1 ] or more. Preferably, 1 [h ^-1 ] or more is more preferable, and 30 [h ^-1 ] or less is preferable, 25 [h ^-1 ] or less is more preferable, and 20 [h ^-1 ] or less is more preferable. The range of the space velocity (SV) is preferably 0.1 to 30 [h ⁻¹ ], more preferably 0.5 to 25 [h ⁻¹ ], and still more preferably 1 to 20 [h ⁻¹ ]. is there. Further, the liquid passage ratio (BV) with respect to the total capacity of the activated carbon is preferably 6 [v / v] or more, more preferably 7 [v / v] or more, still more preferably 8 [v / v] or more, and 80 [ v / v] or less, preferably 50 [v / v] or less, and more preferably 40 [v / v] or less. Such a fluid flow rate (BV) is preferably 6 to 80 [v / v], more preferably 7 to 50 [v / v], and still more preferably 8 to 40 [v / v].

  In this step, the concentration of the first coffee extract at the time of contacting with activated carbon is preferably 5% or more, more preferably 7% or more, more preferably 8% or more as Brix from the viewpoint of handling properties and production efficiency. Is more preferably 20% or less, more preferably 15% or less, and further preferably 12% or less. The concentration range of the concentrate is preferably 5 to 20%, more preferably 7 to 15%, and still more preferably 8 to 12% as Brix. If the first coffee extract is less than this concentration range, it may be concentrated before contact with the activated carbon. The concentration method may be a known method and apparatus, and is not particularly limited, and examples thereof include reduced pressure concentration and reverse osmosis membrane concentration.

  The activated carbon treatment liquid obtained in the second step can be concentrated or dried as necessary according to the form of the diluting coffee composition. Examples of the concentration method include the methods described above, and examples of the drying method include spray drying and freeze drying.

<Second dilution coffee composition>
The 2nd dilution coffee composition is obtained through the process which has a 3rd process and a 4th process. Hereinafter, each step will be described.

[Third step]
The third step is a step of obtaining a second coffee extract by performing multistage extraction of the second roasted coffee beans having an L value of 26 to 35 at a temperature of 110 to 170 ° C. under pressure. It is.

(Roasted coffee beans)
The roasting degree of the second roasted coffee beans has an L value of 26 to 35, but from the viewpoint of flavor balance, 26.5 or more is preferable, 27 or more is more preferable, and 27.5 or more is more preferable. 34 or less is preferable, 33 or less is more preferable, and 32 or less is still more preferable. The range of the L value is preferably 26.5 to 34, more preferably 27 to 33, and still more preferably 27.5 to 32. In addition, the roasting method and roasting conditions of the second roasted coffee beans are not particularly limited. Further, as the second roasted coffee beans, it is possible to use coffee beans having different roasting degrees like the first roasted coffee beans.

  The bean species and production area of the second roasted coffee beans are not particularly limited and can be appropriately selected according to palatability. As a specific example, the same thing as a 1st roasted coffee bean can be mentioned.

  The second roasted coffee beans may be unground or pulverized, but are preferably pulverized from the viewpoint of extraction efficiency. The specific configuration of the crushed roasted coffee beans is as described in the first roasted coffee beans.

(Multi-stage extraction)
The extraction temperature in this step is 110 to 170 ° C. From the viewpoint of flavor and chlorogenic acid recoverability, 120 ° C or higher is preferable, 130 ° C or higher is more preferable, 140 ° C or higher is more preferable, and 165 ° C or lower is preferable. 160 ° C. or lower is more preferable. The extraction temperature range is preferably 120 to 170 ° C, more preferably 130 to 165 ° C, and still more preferably 140 to 160 ° C.
In this step, it is possible to adopt the same method and conditions as in the first step for the operation method of multi-stage extraction and the extraction conditions other than the extraction temperature. As described in the process.

[Fourth step]
The fourth step is a step of bringing the second coffee extract obtained in the third step into contact with activated carbon at a temperature of 10 to 70 ° C.
The type of activated carbon used in this step, the contact method with activated carbon, and the contact conditions are the same as in the second step, and the specific configuration thereof is as described in the second step.

  The activated carbon treatment liquid obtained in the fourth step can be concentrated or dried as necessary in accordance with the form of the diluting coffee composition. In addition, as a concentration method and a drying method, the method mentioned above is mentioned, for example.

<Mixing process>
The mixing step is a step of mixing the first dilution coffee composition and the second dilution coffee composition.
The mixing order of the first diluting coffee composition and the second diluting coffee composition is not particularly limited. Even if both are added and mixed in an arbitrary order, both are simultaneously added and mixed. May be.

  The mixing ratio of the first dilution coffee composition and the second dilution coffee composition can be appropriately selected according to palatability, but from the viewpoint of imparting a rich feeling as an aftertaste ( A) The first diluting coffee composition and (B) the second diluting coffee composition are 90/10 to 10/90 as a mass ratio [(A) / (B)] in terms of solid content. Mixing at a ratio is preferable, 85/15 to 15/85 is more preferable, 80/20 to 20/80 is still more preferable, and 80/20 to 30/70 is even more preferable.

  After mixing, it can be concentrated or dried as necessary according to the form of the diluting coffee composition. In addition, as a concentration method and a drying method, the method mentioned above is mentioned, for example.

The coffee composition for dilution thus produced contains (b) chlorogenic acids and (c) caffeine, and can have the following characteristics.
Here, in this specification, “chlorogenic acids” means 3-caffeoylquinic acid, 4-caffeoylquinic acid and mono-caffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. Monoferlaquinic acid of acid and 5-ferlaquinic acid and (d) dicaffeoylquina of 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid It is a general term that includes acids, and in the present invention, at least one of the nine types may be contained. In addition, content of (b) chlorogenic acids is defined based on said 9 types of total amount. Analysis of (b) chlorogenic acids and (c) caffeine shall follow the methods described in the examples below.

  The mass ratio [(c) / (b)] of (b) chlorogenic acids and (c) caffeine in the coffee composition for dilution is usually 0.5 or less, from the viewpoint of enhancing sweetness and reducing miscellaneous taste, 0.4 or less is preferable, 0.3 or less is more preferable, 0.2 or less is more preferable, 0.17 or less is further more preferable, and 0.15 or less is still more preferable. The mass ratio [(c) / (b)] may be 0, but is preferably 0.00001 or more, more preferably 0.00003 or more, and further 0.0001 or more from the viewpoint of production efficiency. Preferably, 0.0003 or more is still more preferable, 0.001 or more is further more preferable, and 0.01 or more is still more preferable. The mass ratio [(c) / (b)] is preferably 0.00001 to 0.4, more preferably 0.00003 to 0.3, still more preferably 0.0001 to 0.2, and more. More preferably, it is 0.0003-0.17, More preferably, it is 0.001-0.15, More preferably, it is 0.01-0.15.

  (B) The ratio of (d) dicaffeoylquinic acid in chlorogenic acids [(d) / (b)] is preferably 0.05 or more and 0.08 or more from the viewpoint of physiological effects on a mass basis. More preferably, 0.1 or more is more preferable, and from the viewpoint of precipitation prevention, 0.3 or less is preferable, 0.25 or less is more preferable, 0.2 or less is further preferable, and 0.17 or less is more preferable. 0.15 or less is still more preferable. The range of the ratio [(d) / (b)] is preferably 0.05 to 0.3, more preferably 0.08 to 0.25, and still more preferably 0.1 to 0.00 on a mass basis. 2, More preferably, it is 0.1-0.17, More preferably, it is 0.1-0.15. The content of (d) dicaffeoylquinic acid is defined based on the total amount of the above three types.

  The content of (b) chlorogenic acids in the diluting coffee composition is (a) the ratio [(a) (%) / (b) (mass%)] to Brix, from the viewpoint of imparting richness as an aftertaste To 5 or more, preferably 10 or more, more preferably 15 or more, still more preferably 20 or more, and from the viewpoint of suppressing miscellaneous taste, 100 or less is preferable, 70 or less is more preferable, and 50 or less is more preferable. 45 or less is even more preferable. The range of the ratio [(a) / (b)] is preferably 5 to 100, more preferably 10 to 70, still more preferably 15 to 50, and still more preferably 20 to 45.

The mass ratio [(e) / (b)] of (b) chlorogenic acids and (e) hydroxyhydroquinone in the coffee composition for dilution is 5 × 10 ⁻⁴ or less from the viewpoint of physiological effects and reduction of miscellaneous taste. Preferably, 4 × 10 ⁻⁴ or less is more preferable, 1 × 10 ⁻⁴ or less is more preferable, 5 × 10 ⁻⁵ or less is more preferable, 3 × 10 ⁻⁵ or less is more preferable, and 2 × 10 ⁻⁵ or less is preferable. Is even more preferable. Further, the lower limit of the mass ratio [(e) / (b)] is not particularly defined and may be, for example, 0, but is preferably 1 × 10 ⁻⁷ or more from the viewpoint of production efficiency, and 1 × 10 ^{− 6} or more is more preferable, and 2 × 10 ⁻⁶ or more is more preferable. The mass ratio [(e) / (b)] is preferably 1 × 10 ^{−7 to} 5 × 10 ⁻⁴ , more preferably 1 × 10 ⁻⁷ to 4 × 10 ⁻⁴ , and still more preferably 1 × 10 ⁻⁷ to 1 × 10 ⁻⁴ , more preferably 1 × 10 ^{−6 to} 5 × 10 ⁻⁵ , ^still more preferably 2 × 10 ^{−6 to} 3 × 10 ⁻⁵ , and even more preferably 2 × 10 ^{−6 to} 2 × 10 ⁻⁵ . In addition, the analysis of a component (e) shall follow the method as described in an Example mentioned later. In addition, the mass ratio [(e) / (b)] being 0 includes the case where (e) hydroxyhydroquinone is measured according to the method described in Examples below and is not more than the measurement threshold. .

  Moreover, when the coffee composition for dilution of the present invention is a liquid, the dry solid content is preferably 5.6% by mass or more, more preferably 6.0% by mass or more, and further preferably 6.4% by mass or more. And 80.0 mass% or less is preferable, 75.0 mass% or less is more preferable, and 70.0 mass% or less is still more preferable. The dry solid content is preferably 5.6 to 80.0% by mass, more preferably 6.0 to 75.0% by mass, and still more preferably 6.4 to 70.0% by mass. Moreover, when the coffee composition for dilution of the present invention is a solid, the dry solid content is preferably 90.0% by mass or more, more preferably 93.0% by mass or more, and further preferably 96.0% by mass or more, From the viewpoint of lipid oxidation, it is preferably 100.0% by mass or less, more preferably 99.5% by mass or less, and still more preferably 99.0% by mass or less. The range of the dry solid content is preferably 90.0 to 100.0% by mass, more preferably 93.0 to 99.5% by mass, and still more preferably 96.0 to 99.0% by mass. As used herein, “dry solid content” refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances.

  As a form of the coffee composition for dilution of this invention, a liquid, a powder, a granule, a tablet etc. are mentioned, for example, It can select suitably. For example, when the dilution coffee composition is a liquid, it can be a portion-type diluted beverage. On the other hand, when the diluting coffee composition is a powder, it is suitable for instant coffee. The form of the coffee composition is one that is weighed and prepared with a spoon, a permeable brewing package, or a stick type that is subdivided for each cup. It can be.

1. Analysis of chlorogenic acids and caffeine The analytical instrument used was HPLC. The model numbers of the constituent units of the apparatus are as follows.
・ UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation)
-Column oven: L-2300 (Hitachi High-Technologies Corporation)
・ Pump: L-2130 (Hitachi High-Technologies Corporation)
・ Autosampler: L-2200 (Hitachi High-Technologies Corporation)
Column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (Intact Corporation)

The analysis conditions are as follows.
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
UV-VIS detector setting wavelength: 325 nm
-Column oven set temperature: 35 ° C
Eluent A: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: acetonitrile

Concentration gradient condition (volume%)
Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

  In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.

Retention time of chlorogenic acids (unit: minute) 9 kinds of chlorogenic acids / monocaffeoylquinic acid: 5.3, 8.8, 11.6, 3 points in total, monoferlaquinic acid: 13.0, 19.9 21.0 in total, 3 points, dicaffeoylquinic acid: 36.6, 37.4, 44.2 in total 3 points.
From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.
The analysis of caffeine was carried out in the same manner as chlorogenic acids except that UV-VIS detector set wavelength: 270 nm and caffeine was used as a standard substance. Caffeine retention time is 18.9 minutes.

2. Analysis of Hydroxyquinone The analysis method of hydroxyhydroquinone is as follows.
The analytical instrument used was a Couloarray system (model 5600A, development / manufacturing: ESA, USA, import / sales: MC Medical Co., Ltd.) which is an HPLC-electrochemical detector (coulometric type).
The names and model numbers of the constituent units of the apparatus are as follows.
Analytical cell: Model 5010, Couloarray Organizer Couloarray electronics module Software: Model 5600A
-Solvent delivery module: Model 582, Gradient mixer-Autosampler: Model 542, Pulse damper-Degasser: Degasys Ultimate DU3003
-Column oven: 505
Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm (Shiseido Co., Ltd.)

The analysis conditions are as follows.
Sample injection volume: 10 μL
・ Flow rate: 1.0 mL / min
・ Applied voltage of electrochemical detector: 200mV
-Column oven set temperature: 40 ° C
Eluent C: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution Eluent D: 0.1 ( W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution

  For preparing the eluents C and D, distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), methanol for high performance liquid chromatography (Kanto Chemical Co., Ltd.), phosphoric acid (special grade, Wako Pure Chemical Industries, Ltd.) )), 1-hydroxyethane-1,1-diphosphonic acid (60% aqueous solution, Tokyo Chemical Industry Co., Ltd.).

Concentration gradient condition (volume%)
Time Eluent C Eluent D
0.0 minutes 100% 0%
10.0 minutes 100% 0%
10.1 min 0% 100%
20.0 minutes 0% 100%
20.1 minutes 100% 0%
50.0 minutes 100% 0%

  The analytical sample was prepared by accurately weighing 5 g of the sample, and then adding 0.5 (W / V)% phosphoric acid, 0.5 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution. The volume was made up to 10 mL, and this solution was centrifuged to obtain a supernatant. This supernatant was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir volume: 3 mL, GL Sciences Inc.), and about 0.5 mL of the first passage solution was removed to obtain a passage solution. The passing liquid was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and immediately subjected to analysis.

  In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.38 minutes. From the obtained peak area value, mass% was determined using hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) as a standard substance.

3. Measurement of L value The L value of the sample was measured by a reflection method using a color difference meter (Spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.).

4). Measurement of Brix The Brix of the sample at 20 ° C. was measured using a saccharimeter (Atago RX-5000, manufactured by Atago).

5. Sensory evaluation Regarding the richness as a aftertaste of the coffee extract obtained by diluting the coffee composition for dilution obtained in each of the examples and comparative examples described later with water to a Brix of 1.75%, the following criteria were used by four specialist panels. After that, the final score was determined by consultation.

Evaluation criteria for richness as aftertaste The richness rating as the aftertaste of the coffee extract of Reference Example 1 is set to “5”, and the richness rating as the aftertaste of the coffee extract of Comparative Example 1 is set to “2” in five stages. evaluated. Specific evaluation criteria are as follows.
Score 5: Rich feeling as aftertaste is equivalent to the coffee extract of Reference Example 1 Score 4: Rich feeling as aftertaste is slightly weaker than the coffee extract of Reference Example 1 Score 3: Rich feeling as aftertaste is Reference Example 1 It is weaker than the coffee extract of Comparative Example 1, but it is stronger than Comparative Example 1. Score 2: The richness of the aftertaste is equivalent to the coffee extract of Comparative Example 1. Score 1: The richness of the aftertaste is weaker than the coffee extract of Comparative Example 1

Reference example 1
L15.5 ground roasted coffee beans were filled into six cylindrical extraction towers (inner diameter 160 mm × height 660 mm) so that the filling amount per one tower was 4.2 kg. Next, 180 ° C. hot water was fed from the lower part to the upper part of the first extraction tower. Next, the coffee extract discharged from the upper part of the first extraction tower was fed from the lower part of the second extraction tower to the upper part. This operation was repeated for the third and subsequent extraction towers, and the coffee extract discharged from the top of the sixth extraction tower was quickly cooled and recovered. The liquid flow conditions for the multi-stage extraction are such that the space velocity (SV) with respect to the entire volume of roasted coffee beans is 1 [h ⁻¹ ], and the liquid passage multiple (BV) with respect to the volume of roasted coffee beans per tower is 11 [v / v]. The obtained extract was concentrated by heating under reduced pressure at 0.004 MPa and 50 ° C. using a rotary evaporator (N-1100V type, manufactured by Tokyo Science Instruments Co., Ltd.) to obtain a 10% Brix coffee composition a. The coffee composition a was frozen at −40 ° C. and then dried with a freeze dryer to obtain coffee powder. Coffee powder was diluted with hot water at 90 ° C. so that Brix was 1.75% to prepare a coffee extract. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 1
After adding 60 g of activated carbon (Shirakaba WH2C LSS, Nippon Envirochemicals, average pore radius 10.5 mm) to a cylindrical column (inner diameter 72 mm × height 100 mm), sterilizing at 80 ° C. for 10 minutes, the above-mentioned Brix 10% coffee composition 2.0 kg of the product a was passed under the conditions of 25 ° C., SV = 4 [h ⁻¹ ], BV = 12 [v / v], and further ion-exchanged water was 25 ° C., SV = 4 [h ^−1. And 2 kg of coffee composition was obtained from the column outlet as the final collected amount (dry solid content 6.8% by mass). The obtained coffee composition was frozen at −40 ° C. and then dried with a freeze dryer to obtain a diluted coffee composition A.
The obtained coffee composition A for dilution was diluted with hot water at 90 ° C. to make Brix 1.75% to prepare a coffee extract. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Reference example 2
A Brix 10% coffee composition b was obtained in the same manner as in Reference Example 1 except that the pulverized roasted coffee beans of L29 were used and the extraction temperature was changed to 150 ° C. This coffee composition b was frozen at −40 ° C. and dried by the same method as in Reference Example 1 to obtain a coffee powder. A coffee extract was prepared by diluting coffee powder with hot water at 90 ° C. so that Brix was 1.75%. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Comparative Example 2
120 g of activated carbon (same as Comparative Example 1) was added to the same cylindrical column as Comparative Example 1 and sterilized at 80 ° C. for 10 minutes, and then 4.0 kg of the above Brix 10% coffee composition b was added at 25 ° C., SV = 4. [H ⁻¹ ] and BV = 12 [v / v], and ion exchange water was further passed at 25 ° C. and SV = 4 [h ⁻¹ ]. 4 kg of a coffee composition was obtained as a typical amount of liquid collected (dry solid content: 7.0% by mass). The obtained coffee composition was dried in the same manner as in Comparative Example 1 to obtain a diluted coffee composition B.
The obtained coffee composition B for dilution was diluted with hot water at 90 ° C. so that Brix was 1.75% to prepare a coffee extract. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Example 1
After mixing 1.8 g of the diluting coffee composition A obtained in Comparative Example 1 and 0.6 g of the diluting coffee composition B obtained in Comparative Example 2, the mixture was dissolved in 157.6 g of hot water at 90 ° C. A coffee extract (Brix 1.75%) was prepared. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Example 2
1.2 g of the diluting coffee composition A obtained in Comparative Example 1 and 1.2 g of the diluting coffee composition B obtained in Comparative Example 2 were mixed, and then dissolved in 157.6 g of hot water at 90 ° C. A coffee extract (Brix 1.75%) was prepared. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

Example 3
0.6 g of the diluting coffee composition A obtained in Comparative Example 1 and 1.8 g of the diluting coffee composition B obtained in Comparative Example 2 were mixed, and then dissolved in 157.6 g of hot water at 90 ° C. A coffee extract (Brix 1.75%) was prepared. The obtained coffee extract was analyzed and sensory evaluated. The results are shown in Table 1.

  From Table 1, by mixing the coffee composition for dilution obtained by multistage extraction and activated carbon treatment independently from deep roasted coffee beans and shallow roasted coffee beans whose L value was controlled within a specific range It turns out that the coffee composition for dilution to which the rich feeling as a aftertaste was provided is obtained.

Claims (5)

Mixing the first dilution coffee composition and the second dilution coffee composition;
The first dilution coffee composition is a first coffee extraction by multi-stage extraction of a first roasted coffee bean having an L value of 14 to 20 at a temperature of 165 to 200 ° C. under pressure. It is obtained through a step having a first step of obtaining a liquid and a second step of bringing the first coffee extract into contact with activated carbon at a temperature of 10 to 70 ° C.
In the second dilution coffee composition, the second roasted coffee beans having an L value of 26 to 35 are subjected to multi-stage extraction at a temperature of 110 to 160 ° C. under pressure and second coffee extraction. It is obtained through a third step of obtaining a liquid and a step of having a fourth step of bringing the second coffee extract into contact with activated carbon at a temperature of 10 to 70 ° C.
A method for producing a coffee composition for dilution.   90/10 to 10/90 of (A) 1st dilution coffee composition and (B) 2nd dilution coffee composition as mass ratio [(A) / (B)] of solid content conversion The manufacturing method of the coffee composition for dilution of Claim 1 mixed in the ratio of these.   In the first step and / or the third step, multi-stage extraction is performed under the condition that the liquid passing ratio (BV) with respect to the volume of roasted coffee beans per tower is 0.5 to 35 [v / v]. The manufacturing method of the coffee composition for dilution of Claim 1 or 2. In the 1st process and / or the 3rd process, multistage extraction is carried out on the conditions that the superficial velocity (SV) with respect to the total capacity of roasted coffee beans is 0.01 to 10 [h ^-1 ]. The manufacturing method of the coffee composition for dilution of any one of -3.   The manufacturing method of the coffee composition for dilution of any one of Claims 1-4 whose average pore radius of activated carbon is 30 or less in a 2nd process and / or a 4th process.