JPS62111671A - Production of natural antioxidant for food from raw coffee bean - Google Patents

Abstract

PURPOSE:To produce an antioxidant for food having high stability and excellent antioxidation activity, by subjecting raw coffee beans to defatting, fine pulverization and hot-water extraction. CONSTITUTION:Raw coffee beans are roughly crushed, defatted and finely pulverized to an average diameter of <=100mum, preferably <=40mum with a jet mill or by freeze-drying process. As an alternative method, raw coffee beans are directly pulverized to fine powder and defatted. The obtained fine powder is added to e.g. 5-30 times volume of hot water and boiled for about 5-30min to effect the hot-water extraction. If necessary, the extracted liquid is concentrated and/or dried.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing natural antioxidants for food. More specifically, the present invention relates to a method for producing natural antioxidants for food additives by extracting antioxidants from green coffee beans through a pulverization process and hot water extraction.

BACKGROUND OF THE INVENTION It is known that green coffee beans contain caffeic acid derivatives such as chlorogenic acid, 7-erulic acid, 7-erulic acid, and p-coumaric acid.

It has been reported that each of these components has antioxidant properties.

For example, the antioxidant performance of caffeic acid is GL 1mon
have been considered by et al. (Oll and 5o
pp 23251 (1946)) According to this report,
In a test using lard, the addition of caffeic acid α02 extended the oxidation time measured by absorbed oxygen by more than 10 times.

Furthermore, A, J, Ge1pi et al. reported that ethyl dihydrocafaate, a coffee oxidation derivative, is effective when added to fresh cream during low-temperature storage (J,
Dairy Sci, 匪, 199 (1955)
). However, it has been reported that the antioxidant performance of these antioxidants is greater synergistically when they are present alone or when multiple of them are mixed as present in coffee beans. (Unexamined Japanese Patent Publication No. 1983-
138347).

A method for extracting antioxidants from green coffee beans has also been reported. Specifically, Japanese Patent Application Laid-open No. 58-138347 discloses that green coffee beans are treated with cellulase, acidic protease, etc. to break down cell walls and cell membranes, and antioxidant derivatives such as chlorogenic acid, caffeic acid, coumaric acid, ferulic acid, etc. is extracted.

Problems to be Solved by the InventionCell 2-
When using enzymes and acid proteases, the enzymes remain in the extract, which adversely affects the stability of the antioxidant. Furthermore, it is complicated to remove enzymes from the extract.

Therefore, the present invention provides a method for producing natural antioxidants for foods by simply and efficiently extracting antioxidants from green coffee beans without using enzymes. Furthermore, the present invention provides a method for efficiently extracting antioxidant substances present in green coffee beans without impairing their activity.

SUMMARY OF THE INVENTION The present invention provides a method for efficiently extracting antioxidants from green coffee beans without enzymatic treatment.

The method of the present invention defatts and finely grinds green coffee beans.

and hot water extraction to efficiently extract antioxidants, and unexpectedly, the antioxidants extracted by the method of the present invention are stable and can be extracted using conventional enzymes. It was found that the antioxidant capacity was higher than that extracted by the treatment.

Green coffee beans are defatted using conventional methods. Degreasing involves extracting and removing fat and oil components in green coffee beans using an organic bath agent such as hexane or petroleum ether. In order to increase the extraction efficiency and facilitate the fine pulverization performed in the mill, it is preferable to perform coarse pulverization before extraction. Particularly when using a jet mill, it is common to perform coarse pulverization. Coarse pulverization can be carried out by a conventional method, but in order to stabilize each component in the green coffee beans and increase the efficiency of pulverization, the green coffee beans are quickly frozen and then ground to approximately 8 to 60 ml using a coffee grinder or impact grinder. Grind to a pulp.

Coarsely ground green coffee beans are extracted with an organic solvent. The extraction temperature is usually conveniently carried out at room temperature, but it can also be carried out at elevated or cooled temperatures. 0 under room temperature standing conditions.
Degreasing can be carried out in about 2-'Lθ hours. If necessary, the extraction operation can be repeated two or more times to complete defatting.

After defatting, the organic bath agent is removed from the coarsely ground green coffee beans by filtration and/or air drying.

After defatting, green coffee beans are pulverized by a jet mill or freeze-pulverized to an average particle size of 100 μm or less, preferably 40 μm.
Finely pulverize as follows. In terms of process simplification and extraction efficiency, freezing and pulverization is preferred. Alternatively, the green coffee beans may be finely ground to an average particle size of 100 μm or less without being coarsely ground, and then subjected to a degreasing treatment.

The coarsely ground defatted, finely ground green coffee, or the finely ground and defatted green coffee is then subjected to hot water extraction.

The pulverized product is mixed with an appropriate amount of hot water, for example, 5 to 30 times its weight, and boiled for about 5 to 30 minutes, preferably about 10 to 20 minutes, to perform hot water extraction of the antioxidant.

The extracted finely ground green coffee is removed, for example by filtering, and the Ff is used as an antioxidant, either as is or after being concentrated and/or dried.

The antioxidant produced by the method of the present invention not only has stronger antioxidant power than the extract from green coffee beans obtained by the conventional enzyme treatment method, but also has a simple manufacturing process. It was also found to be efficient.

The present invention will be further explained with reference to Examples and Experimental Examples.

Example 1 Green coffee beans 51 were quickly frozen using dry ice and coarsely ground using a coffee grinder. The particles were sieved using a 35 mesh screen, and the large particles remaining on the screen were re-pulverized. Part 35 that passed through the mesh screen? 250mA! After adding petroleum ether and stirring and mixing, the mixture was allowed to stand at room temperature for 60 minutes to degrease. The pulverized material was collected by filtration and treated again with 250 d of petroleum ether at room temperature to completely degrease it.

The solids were collected by filtration and then air dried to remove petroleum ether. The defatted solid content was finely pulverized using a jet mill (model AFS-10 (LT), manufactured by Nippon New Matsushiku Co., Ltd.) with an average particle size of 8 to 10 μm. Finely ground product 20P
was added to 200 ml of boiling water and boiled for 15 minutes to perform extraction, followed by immediate filtration to remove finely ground coffee powder.

Distilled water was added to the obtained tear fluid to make a total volume of 200 drops, which was stored in a refrigerator to be used as a test sample for examining antioxidant properties (this solution was referred to as Solution A).

The concentration of soluble solids in liquid A was 0.9% (W/W), and the yield from green coffee beans was about 5.4%.

Example 2 Impact mill for 1 cup of green coffee beans (manufactured by Toyo Sanso Co., Ltd.)
The mixture was frozen and finely pulverized to obtain about 900 y of finely pulverized material with an average particle size of 10 to 25 μm. This finely pulverized material 51 was collected and
- Perform degreasing treatment for ω minutes at room temperature using n-hexane,
The same operation was repeated to degrease. The solvent was removed by filtration and air drying, yielding 42 tons of dry solids.

205' of this dried defatted coffee finely ground material was taken, added to 400° of boiling water, and heated to boiling for 15 minutes to perform extraction. Immediately after the extraction, the solid content was removed by K filtration, and the P solution was rapidly cooled. This was adjusted to a total amount of 400 g with distilled water (solid content concentration: 1% (w/v)), refrigerated, and subjected to a test for antioxidant properties (this solution is referred to as Solution B).

The yield of the extracted solids obtained was about 1a1% based on the weight of green coffee beans.

Experimental Example 1: Antioxidant power test method for products of the present invention (Rodan method) Solutions A and B containing antioxidants prepared in Examples 1 and 2, respectively, were diluted with distilled water as shown in the table below. Then, 9 d of each sample was mixed with 7.5 d of distilled water and 12.5 d of ethanol.

Separately, add 0 linoleic acid to a stoppered Erlenmeyer flask (5 mA' volume).
．． 14y- was taken, and the above mixture was added and mixed to disperse linoleic acid to prepare a test solution.

Separately, a control solution was prepared in the same manner using 5 m/m of distilled water in place of the above Ai or B solution.

Seal the Erlenmeyer flask containing each test solution and control solution, and
It was kept in a constant temperature water bath set at 0C, and the liquid was sampled over time to measure the degree of denaturation of linoleic acid.

To measure the degree of alteration, test solution (or control solution) Q, l m
1, ethanol (75v/v%) 4.7mA! ,
Ammonium thiocyanate test solution (30w/v fy)
0.1 ml and 0.02M ferrous chloride test solution 0.1
- was added and stirred, and the absorbance (-1ogT) at a wavelength of 500 nm was measured. This absorbance corresponds to the peroxide value.

Incidentally, o, t mJ of distilled water was used as a blank test.

Generally, the point of failure is when the peroxide value reaches 0.3 or more, and the number of days until the point of failure is reached was evaluated as the induction period of the antioxidant.

Experimental Example 2: Stabilizing effect on coffee concentrate Coffee concentrate obtained by freezing and concentrating coffee extract (34w/w
%) K1 The antioxidant prepared in Example 2 was added to the solid content ratio of 0.
．． 29 (w/w)% added and stored at -20C, and those left at 40C for 24 hours or 29% at 40C.
The increase in acidity was compared with that left for 4 hours and then for 24 hours at 32C. A sample to which no antioxidant was added was also shown as a control.

Effects of the Invention It was confirmed that the antioxidant produced by the method of the present invention exhibits excellent antioxidant power as seen in the experimental examples.

In addition, since no enzyme treatment is performed during production, there is no need to deactivate or separate the enzyme after treatment, and it is also superior in that it does not produce any off-taste or odor due to residual enzymes (proteins). .

Patent applicant: Ajinomoto General Foods Co., Ltd. (5 others)

Claims (1)

[Scope of Claims] 1) Coarsely grinding green coffee beans, defatting, and then finely grinding to an average particle size of 100 μm or less, or immediately pulverizing green coffee beans to an average particle size of 100 μm or less, and then defatting;
A method for producing a natural antioxidant for food, which comprises extracting the obtained fine powder with hot water and concentrating and/or drying the extract as necessary. 2) The method according to claim 1, wherein the fine pulverization is carried out by jet mill pulverization or freeze pulverization. 3) The method according to claim 1, characterized in that the pulverization reduces the average particle size to 40 μm or less.