JPS61293371A - Method of extracting and purifying essence component from roasted beans - Google Patents

Abstract

PURPOSE:To obtain essence making the most of taste, flavor and fragrance of roasted beans, capable of being concentrated and causing no turbidity even by hot packing when it is concentrated, by subjecting an extracted solution of the roasted beans with water to an enzymatic reaction with cellulase. CONSTITUTION:Roasted beans such as coffee beans, soybeans, black soybeans, etc., are roasted to give roasted beans, which are crushed or ground and extracted with water by a conventional procedure. When or after the beans are extracted, the extracted solution in an upper tank is reacted with cellulase. After the enzymatic reaction is over, the reaction mixture is cooled to normal temperature or cold temperature and filtered to give a purified solution, which is optionally concentrated.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention involves water extraction in a state where the aroma and flavor of roasted beans can be utilized under normal pressure or reduced pressure. Add cell 2-ase to the extract and perform an enzymatic reaction.
5. Cool to room temperature or cold temperature and perform p-filtration. During each of these steps, the perfume liquid is recovered at the point where the aroma components are separated and added to the excretory liquid or its concentrate. Thereby, it is possible to obtain a refreshing liquid that takes advantage of the aroma, flavor, and umami of roasted beans and has a well-balanced taste.

With this clarification method, even concentration is possible, and no sludge will appear even if heated and filled. In other words, this article relates to a method for extracting and clarifying roasted beans that can produce transparent products with high commercial value. This enables a wide range of product forms for roasted beans, such as straight drinks, adened extracts, and even simple powdered beans that do not use molding agents.

(Prior Art) In recent years, soybeans, which are listed as legumes, have attracted attention for their components in terms of health and beauty. Processed soybean foods such as kinako, tofu, and soymilk drinks are attracting attention and being sold all over the world. However, the unique flavor of soy milk is disliked, so various efforts have been made to change the flavor. As one of these methods, roasting soybeans and making them into a coffee-like beverage is being considered.

Coffee is a typical roasted bean, and in recent years,
Along with changes in eating habits, this coffee became widespread in ordinary households. However, extraction with a coffee dripper or extraction with a siphon is time-consuming. Therefore, convenient and simple straight drinks, extracted extracts, or their powders have appeared on the market. These have the advantage of being convenient and always available on time. However, in terms of quality such as taste and flavor, these are lacking in aroma and flavor, and some have a bitter taste, so adding flavoring agents, sugar, milk, cream, etc. to these products eliminates these drawbacks. is supplementing.

In addition, in the case of extracted extract, to make iced coffee,
You can just let it cool, but if you want to make hot coffee, you have to heat the undiluted solution.

It takes time and effort. If this extract is powdered, it is easy because all you have to do is pour boiling water over it. However, since these powders have a relatively low extract concentration, the powdering process cannot be said to be easy. Therefore,
A concentrated solution of the extract is considered. If it is a concentrated liquid, it can be easily diluted and drunk with hot or cold water, and it can also be easily powdered without using any additives.

However, in reality, even if the bitterness of the extract is filtered and concentrated, dregs will come out, the heating tube will get dirty, and the flavor will change accordingly. and,
Because a large amount of sludge comes out, it cannot be used as a commercial product, and if it is powdered and then melted again, it can be used as a product. Currently, there is a thick leachate, but this also releases sludge when heated, so the current situation is that sterile cold filling is used, and further research and efforts are being made.

Under these circumstances, there is currently no extract that has a well-balanced taste, flavor, and aroma9 and can be concentrated.

(Problems to be Solved by the Invention) As mentioned above, in the conventional production method, beans have the umami, flavor, and aroma of roasted beans, but are clarified and can be concentrated. The current situation is that even after heating and filling, an extract of the Japanese wildfish has not yet appeared.

(Means for Solving the Problems) As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have discovered that, during or after the water extraction of roasted beans, cellulase is added to the extract to cause an enzymatic reaction. We have discovered a method for extracting and clarifying extracts from roasted beans that utilizes the umami, flavor, and aroma of roasted beans, and can also be concentrated, using a clarification method in which roasted beans are extracted and subsequently cooled, and the present invention has been completed. This is what I came to do.

Roasted beans in the present invention include coffee beans and soybeans.

Refers to roasted beans such as black beans.

Next, details of the manufacturing method will be explained.

In order to make it easier to extract beans roasted using conventional methods,
Pulverization, grinding, etc. are performed, and water is added to this to perform water extraction.

Extraction methods include reduced pressure, boiling extraction under normal pressure, and water extraction using a column. If you use boiling extraction, the aroma components will separate, so this aroma liquid is cooled in a condenser and stored. Depending on the need, fractional rectification may be performed in a rectification column, and since it is difficult to recover perfume under reduced pressure, it is necessary to install multiple condensers with increased cooling capacity or to use a reflux type. A method of absorption and storage in soccer cooling fluid may also be used if necessary.

During or after this extraction, or in the extract after the upper tank,
Cell 2-ase is added to carry out the enzymatic reaction.

The timing of addition of this enzyme agent (cellulase) may be determined by taking into consideration the time of extraction, the temperature of the extract, and subsequent clarification. In the case of boiling extraction under reduced pressure, the product temperature is 40-60C.Next, it may be added at the time of extraction, but in the case of boiling extraction under normal pressure, the product temperature will be 90-100C and the enzyme will be deactivated. Therefore, it is better to add it after extraction.

In addition, in order to adjust the taste and flavor, lipase may be added simultaneously or separately for reaction. In addition to lipase, an enzyme agent such as a liquefying enzyme may be used if necessary, but in any case, cellulase is required for clarification.

Regarding the amount of enzyme agent and reaction temperature, there are required addition amounts and optimal temperatures depending on the type of enzyme agent, so you can use them as a guide, but in the case of column extraction, it is necessary to It is best to do this at the lowest temperature possible. The reaction time may be carried out until the reaction is completed depending on other conditions, and generally about 2 hours is sufficient, but it may be longer or shorter.

After the enzymatic reaction is completed, it is cooled to room temperature or cold temperature and treated. At this time, in order to deactivate the enzyme, if the upper tank is not performed, the upper tank may be heated at 80 to 90 C while recovering aroma components, and then cooled to room temperature and filtered. Liquid F is transparent even without this heating and cooling, but depending on the raw material, heating and cooling can further increase transparency and improve texture.

The recovered perfume was added to the clarified liquid obtained by K.
adjust. Perfuming liquid t- When concentrating II'i, perfume liquid may be added and adjusted after concentration.

The product of the present invention obtained through the above process has sufficient aroma and umami that roasted beans have, and has a balance of taste and flavor, and is clarified and has no bitterness, so it is easy to use. ! & can be reduced.

Similar extraction and clarification attempts were made using enzymes other than cellulase, but with amylase and protease, not only did the taste change drastically and the flavor became worse, but even when clarification was attempted, it was difficult to use. I can't get rid of it. In addition, even with the addition of persimmon juice, gelatin, and sodium alginate, which are commonly used for clarification, there are problems such as not being able to remove Koshi and changing the flavor. Appropriate.

In the case of the present invention, the substances that cause the K stain in the extract are separated using Cell 2-Seal, and the dissolved substances are coagulated and clarified by cooling. It is possible to obtain a clear liquid that is well-balanced and can be concentrated, and as a result, no cloudiness appears either during concentration or after heating and filling, which is the basic framework of the present invention. .

(Effects of the Invention) As described above, by reacting cellulase during or after water extraction from roasted beans, clarification can be achieved, and the aroma can be easily recovered in each step.
It is possible to obtain a clear liquid with sufficient aroma and well-balanced taste and flavor. This clear liquid does not become cloudy even when concentrated, and also does not become cloudy even when heat sterilized, cooled, or stored for a certain period of time, and heat sterilization is easy.

In other words, with conventional extraction methods for roasted beans, it was not possible to obtain a concentrated liquid because sufficient clarification was not possible.
As a result of insufficient extraction, the resulting product lacked the balance of taste, flavor, and aroma. However, the extraction and clarification method of the present invention in which cellulase is reacted makes it possible to obtain a clear liquid with no bitterness, and also has a good taste.
flavor.

This results in a product with a well-balanced aroma, and it is also possible to concentrate it.

The effects of the present invention described above are clear from the sensory test of the next product obtained in the Examples described later, so the results of the sensory test will be described.

First, regarding the results of the sensory test regarding clarification, Tables 1-
It is shown in Table 5.

Table 1 Number of people who answered that there was no stain on *1 cracked product after extraction and enzymatic reaction (panel: 10 people) (Note) x 1 # After completion of elementary reaction and cooling, filter aid ( Control 1: No enzyme reaction was performed on the extract under reduced pressure of Example 3. Control 2: Reacted with K protease (instead of cellulase) according to Example 1. Control 3: In accordance with Example 1, DK saccharifying enzyme was reacted as a substitute for cellulase.Control 4: In accordance with Example 1, lipase was reacted in place of cellulase. The best ones (persimmon juice 1.a t/KL, gelatin 30 f/K
t) Table 2 Number of people who answered that there are 5 types of products after extraction and enzyme reaction (panelists - 10 people) (Note) Product N and control are the same as in Table 1 (Sho) Control 5 is the control in Table 1 Same as 5 (Panela-10, ~ Stored for one month in supplied liquid T-37C) As shown in the above results, in the case of the product of the present invention, there is no trace of K in both the extract and concentrate. As shown in Table 1, even with filtration, the K
However, when I tried to use a fine filtration method, it was extremely difficult to filter, and I was unable to remove the liquid completely. Persimmon juice,
When gelatin is used for clearing, there is no turbidity, but the texture is poor, resulting in clogging during filtration9.As shown in Table 5, a large amount of sludge comes out during shrinkage and is removed. Further, for Controls 2 and 3.4, clarification was performed according to Example 3, and the results were exactly the same.

Furthermore, all of the products other than those using cellulase produced a large amount of dregs during heat sterilization, making them of no commercial value.

In Examples 1 and 5, as shown in Table 2, some people answered that the texture was a little bad, but as shown in Table 3.4.5, even after concentration, heat sterilization, and later storage, the texture became a little bad. However, it never got cloudy. Furthermore, in Example 4, in which heating and cooling were performed after the enzymatic reaction was completed, not only no turbidity appeared at all, but also good texture even when concentrated and stored. In other words, cellulase is necessary for a clarification method that does not produce dregs even if it is concentrated, heat sterilized, and stored. Through this enzymatic reaction, straight drinks, concentrates,
This shows that an extract can be obtained that can be used for a wide range of purposes, including powdering.

Next, the results of the sensory test regarding taste will be shown.

Table 6 Number of people who answered delicious b (panel: 10 people) (Note) Controls 1 to 5: Same as Table 1 Control 7: Roasted coffee beans extracted with a paper dripper Results in Table 6, control Similar to item 7, many people answered that the taste was well-balanced and delicious. In other words, there is no change in taste due to the use of cellulase. Similarly, for Controls 1 and 4.5, most people answered that they were delicious, but as mentioned above, they were cloudy and had poor texture. As a result, the reality is that there is not much commercial value.

In addition, in Example 2, lipase is also reacted at the same time, so the lipids are decomposed and the taste becomes slightly sour, but since there are large differences in individual preferences as a luxury item, it is very tasty for people who like sour taste. There was an answer. As a result, by adding lipase to the product of the present invention, the range of tastes can be expanded without changing the original taste. but,
When using other enzyme agents such as protease or saccharifying enzyme,
If the scale is not clarified as described above, but only one coffee bean is used as shown in Controls 2 and 3 in Table 6, the taste will be different from the original taste.

Therefore, from the results of Tables 1 to 5 and 6 above,
The method of the present invention has shown that it is possible to produce a product with excellent commercial value without any stain or cloudiness, without changing the original taste.

Next, we present the results of a sensory test regarding scent.

Table 7 Number of people who answered that it was highly fragrant (panel: 10 people) By adding strawberry again, it was found that the aroma was equivalent to the paper dripper extraction method, which is generally the most aromatic extraction method, and it was found that the rich aroma characteristic of roasted beans was fully utilized. I can say that.

Based on the results of these sensory tests, the products of the present invention can be improved by making full use of the original flavors such as taste and aroma, and by using cellulase.

It is clarified to have no K-gori and good texture. I tried using various other clarifiers, but they changed the taste and were completely worthless.

In other words, in order to carry out clarification without impairing taste and flavor,
It can be said that the enzymatic reaction using cellulase is unreliable.

Due to this clarification method, the product of the present invention is not cloudy and has a high commercial value that can be used in a wide range of applications, such as being used as a concentrate, as a straight drink, and even when powdered.

(Example) Example 1 4.5 kg of roasted coffee beans were ground, added to 30 tons of water, further added with Cellulase 272, boiled under reduced pressure, and the separated aroma was transferred to a condenser and reflux system. It was absorbed into the soccer cooling liquid and collected by cooling. After this,
An upper bath was carried out to obtain 25.7 tons of extract liquid.

The temperature of this extract was kept at 55C, and it was allowed to stand still for 1.5 hours to continue the enzyme reaction. After the reaction is complete, reduce the temperature to 1
After lowering the GK by 5 GK and allowing it to stand for 1 hour, filtration was performed to obtain 25 tons of liquid F. Add 1.5L of perfume to this and make 1 wooden product 26.5 liters.
t (Brix 2.4).

In addition, 8 tons of this is concentrated 8 times and has a Brix of 19
．． 5) Heat sterilized and stored at room temperature for 1 ton.

Example 2 4.5 kg of coffee beans roasted in the same manner as in Example 1 were ground, added to 30 tons of water, and further added with cellulase 27F,
27ft of +7pase was added, boiling was carried out under reduced pressure, and the separated incense was collected. After the upper tank, extract 25.
I got it on 5t1.

Furthermore, enzymatic reaction and filtration were performed in the same manner as in Example 1. At this time, 25.2 tons of hot water liquid was obtained, and this amount was 1.2 tons.
t was added, yielding 26.4 t of this product at 7'C (Brix 2.8).

Furthermore, 8t of this is concentrated 8 times and Brix 2
2.2), heat sterilization was carried out, and the remaining 5 o.st was stored at 370 o.st for 1 t month at room temperature.

Example 3 4.5 kg of roasted coffee beans were ground, added to 30 tons of water, boiled under reduced pressure, separated, and absorbed into the cooling liquid of a condenser and reflux type soccer, and cooled. Recovered. After this, an upper bath was performed to obtain an extract of 25%.

Cellulase 259 was added to this extract, and the temperature was adjusted to 55'.
It was kept at a temperature of C and allowed to stand for 2 hours. After the reaction is complete, reduce the temperature to 15G.
After lowering the K and leaving it for 1 hour, filtration was performed, and the p liquid 23.8/
, obtained. Add 1.5t of perfume to this and make 25% of this product.
1 t was obtained (Brix 2.3).

Furthermore, it was concentrated, heat sterilized, and stored in the same manner as in Example 1 (Brix 18.2).

Example 4 1.5 kg of roasted coffee beans were crushed and packed into a column, and tots of water was allowed to flow out over 15 hours.

The temperature of this extract was maintained at 30CK, cellulase 91 was added, and the mixture was allowed to stand for 4 hours.

Thereafter, the product temperature was raised to 80C, and the separated scent was cooled and collected in a condenser. Then, the product temperature was lowered to 150°C, left to stand for 1 hour, and filtered to obtain 7.8 L of liquid F. Add perfume 0.86 to this and obtain this product 8.61f, fyt
c<Brix 2.5]. Of this, 4 tons was concentrated 8 times, heat sterilized, and stored at room temperature (Brix 20.3).

Example 5 Roasted soybeans were pulverized and added to 40 tons of water, boiled under normal pressure, separated into rows I/%, and the aroma was collected by cooling in a condenser. After this, the upper tank was removed to obtain 46 tons of the 1st extract.

Cell 2-ze 362% lipase 361 was added to this extract, the product temperature was kept at 55C, and it was left to stand for 2 hours.Then, the product temperature was lowered to 150C, left to stand for 1 hour, and filtered.
,5t were obtained. Add 1.2 tons of recovered perfume to this,
This product obtained 46.7/, (Brix 3.0). Furthermore, it was concentrated, heated and sterilized in the same manner as in Example 1, and stored for 1 ton (Brix 23.8).

Claims (1)

[Claims] A method for extracting and clarifying extract components from roasted beans, characterized by carrying out an enzyme reaction by adding cellulase while or after water extraction of extract components from roasted beans.