JP6617317B2 - Coffee extract and method for producing the same - Google Patents

Description

The present invention relates to a coffee extract extracted from coffee beans without impairing a beneficial aroma and a method for producing the same.

Coffee beverages are widely drunk all over the world as traditional taste products to enjoy their taste and aroma, and many products have been developed as container-packed beverages. In addition, products such as gums, chocolates, and ice creams that have a coffee aroma have been widely used.

In general, the unique taste and aroma of coffee is obtained by heating and roasting green beans obtained by refining the fruit collected from the coffee tree. As roasting means, it is known to roast using a hand net or a dedicated device called a roaster, blow hot air, or cause high-temperature and high-pressure steam to act. By roasting, you can enjoy the highly flavorful aroma obtained by causing chemical changes in the plant tissue of beans, and various research and development have been done to obtain a rich coffee aroma component. It was.

Among them, by heating to about 200 ° C. by roasting, the aromatic components of the low boiling point preferred coffee may be lost to the outside environment and lost, and the extract is not lost without losing these aromatic components of the coffee. Various investigations have been made on methods for extracting.

As such a method, for example, a method for obtaining a coffee extract obtained by extracting a raw coffee bean by contacting it with steam at a temperature between 100 ° C. and 180 ° C. while maintaining a specific moisture content (PTL 1). , Before separating the slurry after the coffee bean stripping process into solid sludge, coffee extract, coffee oil, and polysaccharide extractase to act on the coffee extract to improve the extractability of soluble solids (Patent Document 2), a method for obtaining aroma components of coffee by degrading vegetable polysaccharides with an enzyme (Patent Document 3), roasting coffee beans and then hot water, water, aqueous propylene glycol solution, or The flavor component is extracted by contact with an aqueous surfactant solution, the extracted residue beans are ground, and then the coffee liquid is extracted with hot water. The method of adding the flavor component (Patent Document 4), etc. are known.

JP2013-514065A JP2012-249544 JP 2004-121138 A JP 7-12280

An object of the present invention is to provide a fragrant coffee extract containing a fragrant component of coffee that is volatilized and lost to the outside environment by a normal roasting method without escaping.
In the method of Patent Document 1, a large-scale water vapor generating device is required to obtain the aroma component of coffee by applying water vapor.
The method of Patent Document 2 requires a plurality of steps of slurry separation and enzyme treatment. In addition, the method of Patent Document 3 requires enzyme treatment and deactivation steps.
In the method of Patent Document 4, there remains a problem that the aromatic component of coffee that has already volatilized in a low temperature range is lost.
Therefore, development of a coffee extract containing a large amount of aroma components and a method for producing the same has been desired.

By heating the coffee beans in an organic solvent having a boiling point of 180 ° C. or higher under normal pressure, the coffee aroma components that volatilize in the external environment can be dissolved in the solvent and remain, The present inventors have found that a coffee extract containing abundant aroma components having higher palatability than the coffee extract is obtained, and the present invention has been completed.

That is, the present invention is as follows.

[1] A method for producing a coffee extract, comprising contacting coffee beans with an organic solvent having a boiling point of 180 ° C. or higher under normal pressure at 150 ° C. to 200 ° C.,
[2] The method according to [1] above, wherein the roasting degree of the coffee beans is L value 70 to L value 16 or non-roasting.
[3] The method according to [1] or [2] above, wherein the ratio of the coffee beans to the organic solvent is 0.5 to 20 parts by weight of the organic solvent with respect to 1 part by weight of the coffee beans.
[4] The above [1] to [3], wherein the organic solvent is one or more selected from propylene glycol, glycerin, triacetin, medium chain fatty acid triglyceride having 8 to 10 carbon atoms, triethyl citrate, and diethyl sebacate. The method according to any one of
[5] The method according to any one of [1] to [4], further comprising a step of cooling the coffee bean and the organic solvent and then adding water and / or a hydrophilic solvent.
[6] The method according to [5], wherein the hydrophilic solvent is one or more selected from ethanol, liquefied carbon dioxide and supercritical carbon dioxide.
[7] The method according to any one of [1] to [6], further including a step of separating the liquid part by solid-liquid separation operation,
[8] A coffee extract produced by the method according to any one of [1] to [7],
[9] A fragrance containing the coffee extract according to the above [8], and
[10] A food or drink containing the extract according to [8] or the fragrance according to [9].

The coffee extract obtained by the present invention contains more aroma components of coffee than the aroma components of coffee obtained by dry roasting generally performed, and has a rich aroma. Further, it is advantageous in that it does not require a special device and can be operated under normal pressure.

Examples of coffee bean varieties used in the present invention include Arabica and Robusta varieties, but any varieties of coffee beans can be preferably used. In addition, coffee beans may be classified according to the production area, and examples include Guatemala, Ethiopia Damo, Colombia, Kilimanjaro, Mocha, Blue Mountain, Vietnam Robusta, Brazil Santos, etc. it can. The coffee beans may be pulverized or not pulverized. However, in order to increase the extraction efficiency of the aroma component of coffee, it is preferable to pulverize using a coffee mill or the like. The degree of pulverization of the coffee beans is preferably performed to a level called fine grinding (particle size of about 0.30 mm to about 0.65 mm) to medium grinding (particle size of about 0.65 mm to about 1.50 mm).

Further, the coffee beans may be raw beans purified from fruits, or may be roasted. The roasting method may be a method known per se, such as a method by hand roasting or a method using a roasting machine.
The roasting degree of coffee beans is not particularly limited as long as the roasting degree is such that the preferred coffee aroma component can be obtained. Low roasting is preferred for obtaining, and an L value of about 70 to about 40 is preferred.

Here, the L value indicates the color brightness and chromaticity, for example, in the L ^* a ^* b ^* (Elster, Aester, Baster) color system standardized by the International Commission on Illumination (CIE). it can. In the L ^* a ^* b ^* color system, lightness is represented by L ^* and chromaticity representing hue and saturation is represented by a ^* b ^* . When the L value is used as a value indicating the degree of roasting of coffee beans, the degree of roasting is represented by the color of the beans (lightness and saturation). The color tone can be measured using, for example, a color difference meter, and is defined as a numerical value representing black as 0 and white as 100 in the color difference meter. As the color difference meter, any of a spectral color difference meter, a side color difference meter, a handy or a portable color difference meter can be preferably used. The roasted degree of coffee beans is higher, the L value is lower as the bean color is closer to black to dark brown, and the L value is higher as the roasting degree is lower and the bean color is closer to light brown to white.

The L value of the present invention also follows this definition. In general, coffee beans vary in the degree of roasting, depending on the degree of roasting, green beans (L value about 70), light roast (L value about 30), medium roast (L value about 24), city roast (L value about 18.5). Degree), Italian roast (L value of about 14), a relatively high L value is also referred to as a shallow roast, and a low one is also referred to as a deep roast. The deep roast is, the more heat is given by roasting. The L value is not particularly limited, but is preferably about 70 to about 16, and more preferably about 70 to about 40.
Here, the fragrance includes olfactory and gustatory sensations, which are also called flavors such as sweetness, bitterness, acidity, and richness.

From this coffee bean, the coffee extract of the present invention can be produced by the following steps.

<Step 1. Process of contacting coffee beans with organic solvent>
A heat-resistant container is prepared for contacting the coffee beans with the organic solvent. The heat-resistant container may be a steam reflux type or a steam fractionation type. Put coffee beans and organic solvent in a heat-resistant container and mix.

The organic solvent to be used is not particularly limited as long as it is an organic solvent having a boiling point of 180 ° C. or higher under normal pressure, which is approved for use as a food or food additive, but propylene glycol (boiling point 188.2 ° C.), glycerin. (Boiling point 290 ° C.), triacetin (boiling point 259 ° C.), medium chain fatty acid triglyceride having 8 to 10 carbon atoms (MCT; boiling point 456 ° C .; for example, trade name ODO; registered trademark; manufactured by Nisshin Oil Rio Group, etc.), Examples include triethyl acid (boiling point 294 ° C.), diethyl sebacate (boiling point 312 ° C.), and the like. Among these, propylene glycol, glycerin, triacetin, and MCT are preferable, and propylene glycol is more preferable. These organic solvents can be used alone or in combination of two or more.

The mixing ratio of the coffee beans and the organic solvent is usually 0.5 to 20 parts by weight, preferably 0.5 to 10 parts by weight, more preferably 0.5 parts by weight, based on 1 part by weight of the coffee beans. Parts by weight to 3 parts by weight.

The mixture of coffee beans and organic solvent is preferably heated, and the heating temperature is usually about 150 ° C to about 200 ° C, preferably about 170 ° C to about 180 ° C. The heating time varies depending on the amount of the coffee beans and the organic solvent and the type of the organic solvent, and it is preferable to continue the heating until the roasting degree is such that a desired coffee aroma component is obtained. As the heating means, a mantle heater, an oil bath, a salt bath, an electric heater or the like can be used. At this time, stirring may be performed so that the mixture can be heated uniformly, and stirring is preferable. The heating time varies depending on the amount of the coffee beans and the organic solvent, but is usually 0.5 to 3 hours (eg 30 minutes, 1 hour, 1.5 hours, 2 hours, 2.5 hours, 3 hours, etc.), preferably about 0.5 to 1.5 hours (for example, 30 minutes, 1 hour, 1.5 hours) It is.
The mixture after heating is preferably cooled to 65 ° C. to room temperature. Examples of the cooling method include natural cooling, water cooling, and ice cooling, but natural cooling is preferable.

<Step 2. Step of diluting the mixture obtained in step 1>
It is preferable to dilute the cooled mixture by adding water or a hydrophilic solvent alone or a mixture of water and a hydrophilic solvent. The water used here may be purified water or tap water, but purified water is preferred. Moreover, the hydrophilic solvent used here will not be specifically limited if use is recognized as a foodstuff or a food additive, However In order to make removal of a residue easy, a low-viscosity liquid is preferable. Specific examples include alcohols such as ethanol, liquefied carbon dioxide, supercritical carbon dioxide, and the like. As an example of a mixed solvent of water and a hydrophilic solvent, 95% ethanol can be preferably used.

The ratio of the mixture and water and / or hydrophilic solvent is 0.1 to 10 parts by weight of water and / or hydrophilic solvent, preferably 0.1 to 1 part by weight, more preferably 0.1 parts by weight with respect to 1 part by weight of the mixture. 2 to 0.3 parts by weight.

The method for adding water and / or a hydrophilic solvent is not particularly limited as long as the mixture is diluted uniformly.

<Step 3. Solid-liquid separation process>
It is preferred to separate the diluted mixture obtained in step 2 into coffee beans and a liquid portion. As a separation method, natural filtration, pressure filtration, or the like can be used as appropriate, or a combination thereof can be used. Examples of natural filtration include filter paper filtration and filter filtration. Examples of the pressure filtration include a method using compressed air, a compressor, and the like. Further, solid-liquid separation may be performed using a centrifuge.

The liquid obtained in step 3 can be used as it is as the coffee extract of the present invention. Moreover, you may concentrate the obtained liquid. The concentration method is preferably a method in which the aroma component of coffee is not lost, for example, vacuum concentration, membrane concentration, and the like.

In the present invention, step 2 can be omitted. In this case, the mixture cooled in step 1 can be directly solid-liquid separated in step 3.

The coffee extract of the present invention has a large amount of coffee aroma components, and particularly contains abundant aroma components of nitrogen-containing compounds and sulfur-containing compounds. The coffee extract of the present invention can be diluted with water or hot water to make a beverage. Moreover, the coffee extract of this invention can also be added to a coffee drink. When the coffee extract of the present invention is added to the coffee beverage, the roasted aroma and richness of the coffee are increased in the coffee beverage, and the preferred bitterness of the coffee is also improved, so that the beverage can be rich in palatability.

  The coffee extract of the present invention is particularly suitable as a fragrance material. The present invention further provides a fragrance containing the coffee extract. As the fragrance, the extract of the present invention may be mixed with other water-soluble fragrances to make an essence, or mixed with an oil-soluble fragrance to make oil. Further, it may be processed by any method such as spray drying, freeze drying, emulsification and the like, but may be a fragrance preparation such as tincture, powder, and cloudy, but is not limited thereto.

  Moreover, this invention provides the food / beverage products which contain the said coffee extract of this invention, or the fragrance | flavor of this invention mentioned above further. Examples of the food and drink include coffee beverages, jelly, ice cream, gum, baked confectionery and the like, but are not limited thereto.

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the present invention.

<Example 1>
100 g of Ethiopian bean coffee beans were roasted to a L value of 40 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of glycerin. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 75 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 30.2 g of a brown coffee extract.

<Example 2>
100 g of Ethiopian bean coffee beans were roasted to a L value of 40 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of glycerin. The mixture was heated with a mantle heater until 200 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 75 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was pressure filtered using compressed air to obtain 22.1 g of a brown coffee extract.

<Example 3>
100 g of Ethiopian bean coffee beans were roasted to a L value of 40 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of glycerin. The mixture was heated with a mantle heater until 150 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 75 g of 95% alcohol was added and stirred for 5 minutes. The mixture was filtered under pressure using compressed air to obtain 30.4 g of a brown coffee extract.

<Example 4>
100 g of Ethiopian bean coffee beans were roasted to a L value of 40 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated with a mantle heater until 150 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 50 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 20.9 g of a brown coffee extract.

<Example 5>
100 g of Ethiopianidamo coffee beans were roasted using a roaster to an L value of 40, then ground to a fine grind using a coffee mill, and mixed with a mixed solvent of 75 g of propylene glycol and 75 g of glycerin. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 50 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 39.0 g of a brown coffee extract.

<Example 6>
100g Ethiopian bean coffee beans are roasted to a L value of 40 using a roaster, and then ground to a fine grind using a coffee mill, medium chain fatty acid triglyceride (MCT) (ODO; ODO; commodity) Name: mixed with 150 g of Nisshin Oillio Group Co., Ltd. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling. The mixture was pressure filtered using compressed air to obtain 77.1 g of a brown coffee extract.

<Example 7>
100 g of Ethiopian bean coffee beans were roasted to a L value of 40 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of triacetin. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling. The mixture was pressure filtered using compressed air to obtain 63.8 g of a brown coffee extract.

<Example 8>
100 g of Guatemalan coffee beans were roasted using a roaster to an L value of 40, then ground to a fine grind using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 50 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 76.1 g of a brown coffee extract.

<Example 9>
100 g of Guatemalan coffee beans were roasted using a roaster to an L value of 20, then ground using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 50 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 83.2 g of a brown coffee extract.

<Example 10>
100 g of Guatemalan coffee beans were roasted to a L value of 16 using a roaster and then ground to a fine grind using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, and 50 g of 95% alcohol was added and stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 46.9 g of a brown coffee extract.

<Example 11>
100 g of non-roasted coffee beans (raw beans) from Vietnam Robusta were ground into a fine grind using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated with a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, 50 g of 95% alcohol was added, and the mixture was stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 98.6 g of a brown coffee extract.

<Example 12>
100 g of Vietnamese Robusta coffee beans were roasted to a L value of 40 using a roaster, then ground to a fine grind using a coffee mill and mixed with 150 g of propylene glycol. The mixture was heated using a mantle heater until 180 ° C. and stirred for 1 hour. The heated mixture was cooled to 40 ° C. by natural cooling, 50 g of 95% alcohol was added, and the mixture was stirred for 5 minutes. The stirred mixture was filtered under pressure using compressed air to obtain 83.9 g of a brown coffee extract.

<Comparative Example 1>
100 g of Guatemalan coffee beans were roasted to a L value of 20 using a roaster, then ground to a fine grind using a coffee mill, mixed with 30 g of propylene glycol, and 10 g of 95% alcohol was added and mixed. The mixture was stirred at room temperature for 1 hour. The mixture was filtered under pressure using compressed air to obtain 13.1 g of a brown coffee extract.

<Comparative example 2>
100 g of Guatemalan coffee beans were roasted to a L value of 16 using a roaster, then ground to a fine grind using a coffee mill, mixed with 30 g of propylene glycol, and 10 g of 95% alcohol was added and mixed. The mixture was stirred at room temperature for 1 hour. The mixture was filtered under pressure using compressed air to obtain 13.6 g of a brown coffee extract.

<Evaluation of each coffee extract>

<Component analysis>
As the aroma of coffee, pyrazine compounds and trithiolane compounds contained in roasted incense such as roasted aroma and nut aroma were used as an index of preference.
Pyrazine compounds of the coffee extract obtained in Example 8, Comparative Example 1 and Comparative Example 2 (pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine) were analyzed. The content was about 3 to about 10 times. The trithiolane compounds (3-ethyl-5-methyl-1,2,4-trithiolane and 3,5-diethyltrithiolane) detected by analysis of the coffee extract obtained in Example 8 were Comparative Example 1 and Comparative Example 2. None of the coffee extracts obtained in 1) were detected.

<Sensory evaluation 1>
The coffee extracts obtained in Examples 1 to 12 and Comparative Examples 1 and 2 were added to black coffee (Silky Black (registered trademark); manufactured by Suntory Foods International Co., Ltd.) so as to be 0.05% by weight. Sensory evaluation was conducted by five panelists. The evaluation was based on a 5-point score compared with the aroma of black coffee without added coffee extract. The results are shown in Table 1. The black coffee to which the coffee extract obtained in any of the examples was added also exhibited a roasted feeling, richness, and bitterness as compared with the comparative example.

<Sensory evaluation 2>
Sensory evaluation was performed in the same manner as Sensory Evaluation 1 on the fine sugar coffee (the world's best barista supervised (registered trademark) fine sugar coffee; manufactured by DyDo DRINCO). In the evaluation, the coffee extract obtained in Examples 1 to 12, Comparative Example 1 and Comparative Example 2 was added, and the score compared with the scent of the fine sugar coffee to which no coffee extract was added was evaluated by a 5-point score. The results are shown in Table 2. When compared with the fine sugar coffee to which the coffee extract obtained in any of the Examples was added, the roasted feeling, richness and bitterness were well expressed.

Claims (9)

Coffee beans whose roasting degree is 70 to L value 40 or non-roasted coffee beans and / or coffee beans in a pulverized state with an organic solvent having a boiling point of 180 ° C. or higher under normal pressure and 150 ° C. to 200 ° C. A method for producing a coffee extract, which comprises bringing into contact with each other. The method of Claim 1 whose ratio of a coffee bean and an organic solvent is 0.5-20 weight part of organic solvents with respect to 1 weight part of coffee beans. The method according to claim 1 or 2, wherein the organic solvent is one or more selected from propylene glycol, glycerin, triacetin, medium chain fatty acid triglyceride having 8 to 10 carbon atoms, triethyl citrate, and diethyl sebacate. The method according to any one of claims 1 to 3 , further comprising the step of cooling the coffee beans and the organic solvent after contact, and further adding water and / or a hydrophilic solvent. The method according to claim 4, wherein the hydrophilic solvent is one or more selected from ethanol, liquefied carbon dioxide and supercritical carbon dioxide. Furthermore, the method of any one of Claims 1-5 including the process of fractionating a liquid part by solid-liquid separation operation. The coffee extract manufactured by the method of any one of Claims 1-6 . The fragrance | flavor containing the coffee extract of Claim 7 . A food or drink containing the extract according to claim 7 or the fragrance according to claim 8 .