JPWO2019189580A1 - How to make roasted coffee beans - Google Patents
How to make roasted coffee beans Download PDFInfo
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- JPWO2019189580A1 JPWO2019189580A1 JP2020509323A JP2020509323A JPWO2019189580A1 JP WO2019189580 A1 JPWO2019189580 A1 JP WO2019189580A1 JP 2020509323 A JP2020509323 A JP 2020509323A JP 2020509323 A JP2020509323 A JP 2020509323A JP WO2019189580 A1 JPWO2019189580 A1 JP WO2019189580A1
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- Prior art keywords
- coffee
- peptide
- coffee beans
- producing
- roasted
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Abstract
本発明は、苦味が強化されたコーヒー抽出液を得るための焙煎コーヒー豆を製造する方法、及び当該製造方法により製造された焙煎コーヒー豆からコーヒー抽出液を製造する方法を提供する。すなわち、本発明は、コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させた後、焙煎する工程、を有することを特徴とする、焙煎コーヒー豆の製造方法、及び前記記載の焙煎コーヒー豆の製造方法により、改質された焙煎コーヒー豆を得る工程と、改質された焙煎コーヒー豆の可溶性固形分を含有するコーヒー抽出液を調製する工程と、を有することを特徴とする、コーヒー抽出液の製造方法である。The present invention provides a method for producing roasted coffee beans for obtaining a coffee extract having an enhanced bitterness, and a method for producing a coffee extract from roasted coffee beans produced by the production method. That is, the present invention comprises a step of contacting green coffee beans with a peptide to absorb it inside or adhering it to the surface, and then roasting the coffee beans. The method for producing roasted coffee beans according to the description comprises a step of obtaining modified roasted coffee beans and a step of preparing a coffee extract containing a soluble solid content of the modified roasted coffee beans. This is a method for producing a coffee extract, which is characterized by the above.
Description
本発明は、苦味が強化されたコーヒー抽出液を得るための焙煎コーヒー豆を製造する方法、及び当該製造方法により製造された焙煎コーヒー豆からコーヒー抽出液を製造する方法に関する。
本願は、２０１８年３月３０日に日本国に出願された特願２０１８−０６８９７６号に基づく優先権を主張し、その内容をここに援用する。The present invention relates to a method for producing roasted coffee beans for obtaining a coffee extract having an enhanced bitterness, and a method for producing a coffee extract from roasted coffee beans produced by the production method.
The present application claims priority based on Japanese Patent Application No. 2018-068976 filed in Japan on March 30, 2018, the contents of which are incorporated herein by reference.
コーヒーは、日常的に広く親しまれている嗜好性飲料であり、容器詰飲料や、水等の液体に溶解させることにより喫飲可能となるインスタントコーヒーが多数上市されている。コーヒー豆は天然物であり、コーヒー抽出液中には、コーヒーらしい味や香気を担う成分以外にも、コーヒーの風味を損なうような雑味成分も含まれている。コーヒー抽出液から雑味成分を除くことにより、より香味に優れた容器詰コーヒー飲料やインスタントコーヒーを製造することができると期待できる。 Coffee is a favorite beverage that is widely used on a daily basis, and a large number of packaged beverages and instant coffee that can be consumed by dissolving it in a liquid such as water are on the market. Coffee beans are a natural product, and the coffee extract contains not only ingredients that are responsible for the taste and aroma of coffee, but also miscellaneous ingredients that impair the flavor of coffee. By removing miscellaneous flavor components from the coffee extract, it can be expected that a packaged coffee beverage or instant coffee having a more excellent flavor can be produced.
より味や香りに優れたコーヒー抽出液を原料とすることにより、容器詰コーヒー飲料やインスタントコーヒーの味や香りを改善することができると期待できる。特に苦味はコーヒーの重要な品質の１つであり、苦味（力価）の強い焙煎コーヒー豆を原料とすることにより、より苦味が強いコーヒー飲料を製造することができ、苦味の強さを損なうことなく、焙煎コーヒー豆の使用量を低減させて製造コストを低減させることもできる。コーヒーの苦味物質（呈味）としては、カフェインやジケトピペラジン（ＤＫＰ）、ＣＱＬ（クロロゲン酸ラクトン）等が知られている。ＤＫＰは、ペプチドのＮ末端アミノ基が環化することで生成される環状ジペプチドであり、コーヒーでは焙煎により生成し、プロリン（ｐｒｏ）を含んだジペプチドから生じやすいことが知られている（非特許文献１参照。）。 It can be expected that the taste and aroma of packaged coffee beverages and instant coffee can be improved by using a coffee extract having a more excellent taste and aroma as a raw material. In particular, bitterness is one of the important qualities of coffee, and by using roasted coffee beans with strong bitterness (potency) as a raw material, it is possible to produce coffee beverages with stronger bitterness, and the strength of bitterness can be enhanced. It is also possible to reduce the amount of roasted coffee beans used and reduce the manufacturing cost without damaging it. As the bitter substance (taste) of coffee, caffeine, diketopiperazine (DKP), CQL (chlorogenic acid lactone) and the like are known. DKP is a cyclic dipeptide produced by cyclization of the N-terminal amino group of the peptide, and is known to be produced by roasting in coffee and easily generated from a dipeptide containing proline (pro) (non-). See Patent Document 1.).
本発明は、苦味が強化されたコーヒー抽出液を得るための焙煎コーヒー豆を製造する方法、及び当該製造方法により製造された焙煎コーヒー豆からコーヒー抽出液を製造する方法を提供することを目的とする。 The present invention provides a method for producing roasted coffee beans for obtaining a coffee extract with enhanced bitterness, and a method for producing a coffee extract from roasted coffee beans produced by the production method. The purpose.
本発明者らは、上記課題を解決すべく鋭意研究した結果、焙煎前にコーヒー生豆にペプチドを吸収又は表面に付着させておくことにより、苦味成分であるＤＫＰの含有量が多い焙煎コーヒー豆が得られることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the present inventors have absorbed or adhered the peptide to the surface of green coffee beans before roasting, so that the roasting has a high content of DKP, which is a bitter component. We have found that coffee beans can be obtained and completed the present invention.
［１］本発明の第一の態様に係る焙煎コーヒー豆の製造方法は、コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させた後、焙煎する工程、を有することを特徴とする。
［２］前記［１］の焙煎コーヒー豆の製造方法においては、前記ペプチドの全アミノ酸残基に対するヒドロキシプロリンとヒドロキシリジンの合計含有量の比率が１０質量％以上であることが好ましい。
［３］前記［１］又は［２］の焙煎コーヒー豆の製造方法においては、前記ペプチドが、重量平均分子量が５００〜５０００であることが好ましい。
［４］前記［１］〜［３］のいずれかの焙煎コーヒー豆の製造方法においては、前記ペプチドが、魚由来のコラーゲンペプチド、豚由来のコラーゲンペプチド、小麦由来のコラーゲンペプチド、トウモロコシ由来のコラーゲンペプチド、又はこれらのコラーゲンペプチドのうちの２以上の組み合わせであることが好ましい。
［５］前記［１］〜［３］のいずれかの焙煎コーヒー豆の製造方法においては、前記ペプチドが、魚由来のコラーゲンペプチドであることが好ましい。
［６］前記［１］〜［５］のいずれかの焙煎コーヒー豆の製造方法においては、前記ペプチドが、ペプチダーゼ処理によるタンパク質分解物であることが好ましい。
［７］本発明の第二の態様に係るコーヒー抽出液の製造方法は、前記［１］〜［６］のいずれかの焙煎コーヒー豆の製造方法により、改質された焙煎コーヒー豆を得る工程と、改質された焙煎コーヒー豆の可溶性固形分を含有するコーヒー抽出液を調製する工程と、を有することを特徴とする。
［８］本発明の第三の態様に係るコーヒー飲料の製造方法は、前記［７］のコーヒー抽出液の製造方法によりコーヒー抽出液を製造した後、得られたコーヒー抽出液を原料としてコーヒー飲料を製造することを特徴とする。
［９］本発明の第四の態様に係るインスタントコーヒー飲料用組成物の製造方法は、前記［７］のコーヒー抽出液の製造方法によりコーヒー抽出液を製造した後、得られたコーヒー抽出液を原料としてインスタントコーヒー飲料用組成物を製造することを特徴とする。
［１０］本発明の第五の態様に係る焙煎コーヒー豆の苦味強化方法は、コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させた後、焙煎することを特徴とする。[1] The method for producing roasted coffee beans according to the first aspect of the present invention includes a step of contacting green coffee beans with a peptide to allow it to be absorbed inside or adhered to the surface, and then roasting. It is characterized by.
[2] In the method for producing roasted coffee beans according to the above [1], the ratio of the total content of hydroxyproline and hydroxylysine to all amino acid residues of the peptide is preferably 10% by mass or more.
[3] In the method for producing roasted coffee beans according to [1] or [2], the peptide preferably has a weight average molecular weight of 500 to 5000.
[4] In the method for producing roasted coffee beans according to any one of [1] to [3], the peptide is a fish-derived collagen peptide, a pig-derived collagen peptide, a wheat-derived collagen peptide, or a corn-derived peptide. It is preferably a collagen peptide or a combination of two or more of these collagen peptides.
[5] In the method for producing roasted coffee beans according to any one of [1] to [3], it is preferable that the peptide is a fish-derived collagen peptide.
[6] In the method for producing roasted coffee beans according to any one of [1] to [5], it is preferable that the peptide is a proteolytic product obtained by peptidase treatment.
[7] The method for producing a coffee extract according to the second aspect of the present invention is to obtain roasted coffee beans modified by the method for producing roasted coffee beans according to any one of [1] to [6] above. It is characterized by having a step of obtaining and a step of preparing a coffee extract containing a soluble solid content of the modified roasted coffee beans.
[8] The method for producing a coffee beverage according to the third aspect of the present invention is a coffee beverage produced using the obtained coffee extract as a raw material after producing the coffee extract by the method for producing the coffee extract according to the above [7]. It is characterized by manufacturing.
[9] In the method for producing an instant coffee beverage composition according to a fourth aspect of the present invention, a coffee extract is produced by the method for producing a coffee extract according to the above [7], and then the obtained coffee extract is used. It is characterized by producing a composition for an instant coffee beverage as a raw material.
[10] The method for enhancing the bitterness of roasted coffee beans according to the fifth aspect of the present invention is characterized in that the green coffee beans are brought into contact with a peptide to be absorbed inside or adhered to the surface, and then roasted. To do.
本発明に係る焙煎コーヒー豆の製造方法により製造された焙煎コーヒー豆は、苦味成分であるジケトペラジンの含有量が多い。このため、当該方法により得られた焙煎コーヒー豆から抽出されたコーヒー抽出液を原料とすることにより、苦味強度は保ちながらコーヒー特有の雑味が少ないコーヒー飲料やインスタントコーヒー飲料用組成物を製造することができる。 The roasted coffee beans produced by the method for producing roasted coffee beans according to the present invention have a high content of diketoperazine, which is a bitter component. Therefore, by using the coffee extract extracted from the roasted coffee beans obtained by this method as a raw material, a coffee beverage or a composition for an instant coffee beverage can be produced while maintaining the bitterness intensity and having less unpleasant taste peculiar to coffee. can do.
本発明及び本願明細書において、「インスタントコーヒー飲料用組成物（ＩＣ飲料用組成物）」とは、水や牛乳等の液体に溶解又は希釈させることによってコーヒー飲料を調製し得る組成物を意味する。ＩＣ飲料用組成物は、粉末であってもよく、液体であってもよい。 In the present invention and the specification of the present application, the "instant coffee beverage composition (IC beverage composition)" means a composition capable of preparing a coffee beverage by dissolving or diluting it in a liquid such as water or milk. .. The composition for IC beverage may be a powder or a liquid.
本発明及び本願明細書において、「粉末」とは粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり，個々の粒子間に，何らかの相互作用が働いているもの）を意味する。また、「顆粒」は粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。 In the present invention and the present specification, "powder" means a powder or granular material (composed of many solid particles having different size distributions, and some interaction acts between the individual particles). Further, "granule" is an aggregate of particles (granular granules) granulated from powder. The powder also includes granules.
＜焙煎コーヒー豆の製造方法＞
本発明に係る焙煎コーヒー豆の製造方法は、コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させた後、焙煎する工程と、を有することを特徴とする。苦味成分の１種であるＤＫＰは、焙煎時にペプチドの環化反応により生じるため、予めコーヒー生豆のペプチド含有量を高めておくことにより、ＤＫＰ含有量の多く、苦味が強化された焙煎コーヒー豆が得られる。つまり、コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させた後に焙煎することにより、焙煎コーヒー豆の苦味を強化することができる。このＤＫＰ含有量が高くなるように改質された焙煎コーヒー豆を原料とすることにより、可溶性固形分当たりのＤＫＰ含有量が多く、苦味が強化されたコーヒー抽出液を得ることができる。<Manufacturing method of roasted coffee beans>
The method for producing roasted coffee beans according to the present invention is characterized by comprising a step of bringing a peptide into contact with green coffee beans to allow them to be absorbed inside or adhere to the surface, and then roasting the beans. DKP, which is one of the bitterness components, is generated by the cyclization reaction of peptides during roasting. Therefore, by increasing the peptide content of green coffee beans in advance, roasting with a large DKP content and enhanced bitterness You get coffee beans. That is, the bitterness of roasted coffee beans can be enhanced by bringing the peptide into contact with the green coffee beans so that they are absorbed inside or adhered to the surface and then roasted. By using the roasted coffee beans modified so as to have a high DKP content as a raw material, it is possible to obtain a coffee extract having a high DKP content per soluble solid content and an enhanced bitterness.
原料として用いるコーヒー生豆の種類や産地は特に限定されず、アラビカ種であってもよく、ロバスタ種であってもよく、リベリカ種であってもよく、これらをブレンドしたものであってもよい。 The type and production area of green coffee beans used as a raw material are not particularly limited, and may be Arabica, Lobasta, Coffea liberica, or a blend of these. ..
コーヒー生豆に吸収等させるペプチドとしては、焙煎時におけるＤＫＰの産生効率が高いことから、ジペプチドの含有割合の高いものが好ましい。例えば、当該ペプチドとしては、重量平均分子量は５００〜５０００のものが好ましく、１０００〜４０００のものがより好ましく、１０００〜３０００のものがさらに好ましく、１２００〜３０００のものがよりさらに好ましい。 As the peptide to be absorbed by green coffee beans, a peptide having a high content ratio of dipeptide is preferable because the production efficiency of DKP at the time of roasting is high. For example, the peptide preferably has a weight average molecular weight of 500 to 5000, more preferably 1000 to 4000, still more preferably 1000 to 3000, and even more preferably 1200 to 3000.
コーヒー生豆に吸収等させるペプチドとしては、焙煎時におけるＤＫＰの産生効率が高いことから、ヒドロキシプロリンとヒドロキシリジンの少なくとも一方を含んでいるペプチドが好ましく、ペプチドの全アミノ酸残基に対するヒドロキシプロリンとヒドロキシリジンの合計含有量の比率が１０質量％以上のペプチドがより好ましく、当該比率が１０〜３０質量％のペプチドがさらに好ましい。特に、ＤＫＰの産生効率が特に高いことから、ペプチドの全アミノ酸残基に対するヒドロキシプロリンの合計含有量の比率が１０質量％以上のペプチドが好ましく、当該比率が１５質量％以上のペプチドがより好ましい。ペプチドの全アミノ酸残基に占めるヒドロキシプロリンの比率の上限値は特に限定されるものではなく、例えば、当該比率は５０質量％以下が好ましく、４０質量％以下がより好ましく、３０質量％以下がさらに好ましい。 As the peptide to be absorbed by green coffee beans, a peptide containing at least one of hydroxyproline and hydroxylysine is preferable because the production efficiency of DKP during roasting is high, and hydroxyproline for all amino acid residues of the peptide is used. A peptide having a total content of hydroxylysine of 10% by mass or more is more preferable, and a peptide having a ratio of 10 to 30% by mass is further preferable. In particular, since the production efficiency of DKP is particularly high, a peptide in which the ratio of the total content of hydroxyproline to all amino acid residues of the peptide is 10% by mass or more is preferable, and a peptide having the ratio of 15% by mass or more is more preferable. The upper limit of the ratio of hydroxyproline to all amino acid residues of the peptide is not particularly limited. For example, the ratio is preferably 50% by mass or less, more preferably 40% by mass or less, and further 30% by mass or less. preferable.
また、当該ペプチドの由来は特に限定されるものではなく、魚、豚、乳、小麦、トウモロコシ等、様々な生物由来のペプチドを用いることができる。コーヒー生豆に吸収等させるペプチドとしては、ヒドロキシプロリン又はヒドロキシリジンの含有割合が比較的高いため、コラーゲンペプチドが好ましく、魚、豚、小麦、若しくはトウモロコシ由来のコラーゲンペプチド、又はこれらのコラーゲンペプチドのうちの２以上の組み合わせがより好ましく、魚由来のコラーゲンペプチドが特に好ましい。なかでも、これらを加水分解処理等により重量平均分子量が５００〜５０００となるように分解したタンパク質分解物であることが好ましい。 The origin of the peptide is not particularly limited, and peptides derived from various organisms such as fish, pig, milk, wheat and corn can be used. As the peptide to be absorbed by green coffee beans, a collagen peptide is preferable because the content ratio of hydroxyproline or hydroxylysine is relatively high, and among the collagen peptides derived from fish, pig, wheat, or corn, or these collagen peptides. A combination of two or more of the above is more preferable, and a collagen peptide derived from fish is particularly preferable. Among them, it is preferable that they are proteolytic products obtained by decomposing them so as to have a weight average molecular weight of 500 to 5000 by hydrolysis treatment or the like.
タンパク質やペプチドの加水分解処理の方法は特に限定されるものではなく、酸処理やアルカリ処理であってもよく、タンパク質分解酵素処理であってもよい。タンパク質分解酵素処理の場合、用いるタンパク質分解酵素としては、特に限定されるものではなく、多種多様の公知のタンパク質分解酵素の中から適宜選択して用いることができる。また、加水分解処理に用いるタンパク質分解酵素は、１種類であってもよく、２種類以上を組み合わせて使用してもよい。また、タンパク質分解酵素処理は常法により行うことができる。焙煎した場合のＤＫＰの産生効率が高いことから、コーヒー生豆に吸収等させるペプチドとしては、タンパク質をペプチダーゼ処理して得られたタンパク質分解物であることが好ましく、魚由来のコラーゲンペプチドや豚由来のペプチドをペプチダーゼ処理して得られたタンパク質分解物であることがより好ましく、魚由来のコラーゲンペプチドや豚由来のペプチドを重量平均分子量が５００〜５０００となるようにペプチダーゼ処理して得られたタンパク質分解物であることがさらに好ましい。 The method for hydrolyzing the protein or peptide is not particularly limited, and may be acid treatment, alkali treatment, or proteolytic enzyme treatment. In the case of proteolytic enzyme treatment, the proteolytic enzyme to be used is not particularly limited, and can be appropriately selected and used from a wide variety of known proteolytic enzymes. Further, the proteolytic enzyme used for the hydrolysis treatment may be one kind or a combination of two or more kinds. In addition, the proteolytic enzyme treatment can be performed by a conventional method. Since the production efficiency of DKP when roasted is high, the peptide to be absorbed by green coffee beans is preferably a proteolytic product obtained by treating a protein with peptidase, such as a fish-derived collagen peptide or pig. It is more preferable that the peptide is a proteolytic product obtained by treating the derived peptide with peptidase, and the collagen peptide derived from fish or the peptide derived from pig is treated with peptidase so that the weight average molecular weight is 500 to 5000. It is more preferably a proteolytic product.
コーヒー生豆にペプチドを接触させて内部に吸収させる又は表面に付着させる方法は、特に限定されるものではなく、例えば、ペプチドを水等の適当な溶媒に溶解させたペプチド溶液に、コーヒー生豆を一定時間浸漬させてもよく、コーヒー生豆の表面にペプチド溶液を噴霧してもよい。コーヒー生豆に吸収等させるペプチドの量は特に限定されるものではなく、使用するペプチドの種類、焙煎温度、焙煎時間、目的の苦味強度にするために必要なＤＫＰ量等を考慮して適宜調整することができる。コーヒー生豆に吸収等させるペプチドの量が多いほど、焙煎により製造されるＤＫＰの量が多くなる。 The method of bringing the peptide into contact with the green coffee beans to be absorbed inside or adhered to the surface is not particularly limited. For example, the green coffee beans are prepared by dissolving the peptide in a suitable solvent such as water. May be soaked for a certain period of time, or a peptide solution may be sprayed on the surface of green coffee beans. The amount of peptide to be absorbed by green coffee beans is not particularly limited, and the type of peptide used, roasting temperature, roasting time, amount of DKP required to achieve the desired bitterness intensity, etc. are taken into consideration. It can be adjusted as appropriate. The greater the amount of peptides absorbed by green coffee beans, the greater the amount of DKP produced by roasting.
ペプチドを吸収等させたコーヒー生豆の焙煎方法は特に限定されるものではなく、直火焙煎法、熱風焙煎法、遠赤外線焙煎法、炭火式焙煎法、マイクロ波焙煎法等の一般的にコーヒー豆の焙煎に使用されるいずれの方法で行ってもよい。また、ペプチドによるＤＫＰ産生による苦味強化の効果を損なわない限り、ペプチドの吸収等以外にも、さらに、公知の焙煎前処理を行った後のコーヒー生豆を焙煎してもよい。 The roasting method of green coffee beans that have absorbed peptides is not particularly limited, and is an open flame roasting method, a hot air roasting method, a far infrared roasting method, a charcoal fire roasting method, and a microwave roasting method. It may be carried out by any method generally used for roasting coffee beans. In addition to absorption of peptides, green coffee beans after performing a known pre-roasting treatment may be further roasted as long as the effect of enhancing bitterness by DKP production by peptides is not impaired.
本発明に係る焙煎コーヒー豆の製造方法により製造された焙煎コーヒー豆は、常法により製造された焙煎コーヒー豆と同様に、各種飲食品の原料として用いることができる。当該焙煎コーヒー豆からの各種飲食品の製造は、常法により行うことができる。 The roasted coffee beans produced by the method for producing roasted coffee beans according to the present invention can be used as a raw material for various foods and drinks in the same manner as the roasted coffee beans produced by a conventional method. Various foods and drinks can be produced from the roasted coffee beans by a conventional method.
＜コーヒー抽出液の製造方法＞
本発明に係るコーヒー抽出液の製造方法は、本発明に係る焙煎コーヒー豆の製造方法により製造された焙煎コーヒー豆を原料とすることを特徴とする。これにより、可溶性固形分当たりのＤＫＰ含有量が多く、苦味が強化されたコーヒー抽出液を得ることができる。すなわち、ＤＫＰ含有量が高くなるように改質された焙煎コーヒー豆を得る工程と、改質された焙煎コーヒー豆の可溶性固形分を含有するコーヒー抽出液を調製する工程とを有する。<Manufacturing method of coffee extract>
The method for producing a coffee extract according to the present invention is characterized by using roasted coffee beans produced by the method for producing roasted coffee beans according to the present invention as a raw material. This makes it possible to obtain a coffee extract having a high DKP content per soluble solid content and an enhanced bitterness. That is, it has a step of obtaining roasted coffee beans modified so as to have a high DKP content, and a step of preparing a coffee extract containing the soluble solid content of the modified roasted coffee beans.
可溶性固形分の抽出効率が高くなるため、焙煎コーヒー豆は、可溶性固形分が抽出される前に粉砕されていることが好ましい。焙煎コーヒー豆の粉砕は、ロールミル等の一般的な粉砕機を用いて行うことができる。粉砕度は特に限定されるものではなく、粗挽き、中粗挽き、中挽き、中細挽き、細挽きなどの種々の形状の焙煎コーヒー豆を用いることができる。 It is preferable that the roasted coffee beans are crushed before the soluble solids are extracted because the extraction efficiency of the soluble solids is high. The roasted coffee beans can be crushed using a general crusher such as a roll mill. The degree of crushing is not particularly limited, and various shapes of roasted coffee beans such as coarsely ground, medium coarsely ground, mediumly ground, mediumly finely ground, and finely ground can be used.
コーヒー抽出液は、焙煎コーヒー豆に加熱した水を接触させて可溶性固形分を抽出させることにより得られる。抽出方法は、一般的にコーヒーを淹れる際に用いられる方法や、インスタントコーヒーを製造する際に、焙煎コーヒー豆の粉砕物から可溶性固形分を抽出する際に用いられる方法により行うことができる。具体的には、ドリップ式、エスプレッソ式、サイフォン式、パーコレーター式、コーヒープレス（フレンチプレス）式、高圧抽出、連続高圧抽出等のいずれを用いて行ってもよい。 The coffee extract is obtained by contacting roasted coffee beans with heated water to extract soluble solids. The extraction method can be carried out by a method generally used for brewing coffee or a method used for extracting soluble solids from crushed roasted coffee beans when producing instant coffee. .. Specifically, any of drip type, espresso type, siphon type, percolator type, coffee press (French press) type, high pressure extraction, continuous high pressure extraction and the like may be used.
原料として２種類以上の焙煎コーヒー豆を用いる場合、原料とする全ての焙煎コーヒー豆がＤＫＰ含有量が高くなるように改質されたものであってもよく、原料の一部の焙煎コーヒー豆のみがＤＫＰ含有量が高くなるように改質されたものであってもよい。原料として２種類以上の焙煎コーヒー豆を用いる場合、本発明に係るコーヒー抽出液の製造方法においては、２種類以上の焙煎コーヒー豆からなる混合物（ブレンド豆）から可溶性固形分を抽出してコーヒー抽出液を調製してもよく、別個に可溶性固形分を抽出して得られた２種類以上のコーヒー抽出液を混合することによりコーヒー抽出液を調製してもよい。 When two or more types of roasted coffee beans are used as the raw material, all the roasted coffee beans used as the raw material may be modified so as to have a high DKP content, and a part of the raw material is roasted. Only coffee beans may be modified to have a high DKP content. When two or more types of roasted coffee beans are used as raw materials, in the method for producing a coffee extract according to the present invention, soluble solids are extracted from a mixture (blended beans) consisting of two or more types of roasted coffee beans. A coffee extract may be prepared, or a coffee extract may be prepared by separately mixing two or more types of coffee extracts obtained by extracting soluble solids.
本発明に係るコーヒー抽出液の製造方法により製造されたコーヒー抽出液は、コーヒー飲料やＩＣ飲料用組成物の原料として好適である。ＤＫＰ含有量が高く、苦味が強化されたコーヒー抽出液を原料とすることにより、原料として用いる焙煎コーヒー豆の量を増大させることなく、充分な苦味を備えるコーヒー飲料やＩＣ飲料用組成物が得られる。 The coffee extract produced by the method for producing a coffee extract according to the present invention is suitable as a raw material for coffee beverages and IC beverage compositions. By using a coffee extract having a high DKP content and an enhanced bitterness as a raw material, a coffee beverage or an IC beverage composition having a sufficient bitterness can be produced without increasing the amount of roasted coffee beans used as the raw material. can get.
＜コーヒー飲料の製造方法＞
具体的には、コーヒー飲料は、原料とするコーヒー抽出液をそのまま、又は目的とするコーヒー飲料の製品品質に応じてその他の原料を添加して混合した後、殺菌処理が施される。殺菌処理としては、例えば、加熱殺菌処理、レトルト殺菌処理、紫外線照射殺菌処理等のコーヒー飲料の製造工程において通常行われている殺菌処理の中から適宜選択して行うことができる。例えば、加熱殺菌処理としては、１００℃以下の低温殺菌であってもよく、１００℃以上の高温殺菌であってもよい。<Coffee beverage manufacturing method>
Specifically, the coffee beverage is sterilized by mixing the coffee extract as a raw material as it is or by adding other raw materials according to the product quality of the target coffee beverage. The sterilization treatment can be appropriately selected from the sterilization treatments usually performed in the manufacturing process of coffee beverages such as heat sterilization treatment, retort sterilization treatment, and ultraviolet irradiation sterilization treatment. For example, the heat sterilization treatment may be pasteurization at 100 ° C. or lower, or high temperature sterilization at 100 ° C. or higher.
通常、コーヒー飲料は容器に密封充填された容器詰飲料として市場を流通する。コーヒー飲料を充填する容器や充填方法は、容器詰コーヒー飲料の製造工程において通常使用されている容器や充填方法の中から適宜選択して行うことができる。当該容器としては、例えば、缶、プラスチック容器、紙製容器、ガラス瓶等が挙げられる。また、容器への充填は、大気中で行ってもよく、窒素ガス雰囲気下で行うこともできる。 Generally, coffee beverages are marketed as packaged beverages that are sealed and filled in containers. The container and filling method for filling the coffee beverage can be appropriately selected from the containers and filling methods usually used in the manufacturing process of the packed coffee beverage. Examples of the container include cans, plastic containers, paper containers, glass bottles and the like. Further, the container may be filled in the air or in a nitrogen gas atmosphere.
容器詰コーヒー飲料を製造する場合、予め殺菌処理したコーヒー飲料を殺菌処理済の容器に無菌充填して密封してもよく、コーヒー飲料を充填し密封した容器に対して殺菌処理を施してもよく、加熱したコーヒー飲料を高温のまま容器に充填して密封するホットパック充填を行ってもよい。 When producing a bottled coffee beverage, the pre-sterilized coffee beverage may be sterilized and sealed in the sterilized container, or the sterilized container may be sterilized. , Hot pack filling may be performed in which the heated coffee beverage is filled in a container at a high temperature and sealed.
コーヒー飲料の製造においては、原料とするコーヒー抽出液は、予め濃縮処理や希釈処理、不要物除去処理等の各種処理を施しておいてもよい。コーヒー抽出液の濃縮処理は、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。不要物除去処理は、濾過処理、遠心分離処理等の一般的に飲料から不溶物を除去するために行われている処理で行うことができる。また、これらの処理は、その他の原料を添加して混合した後のコーヒー抽出液に対して行ってもよい。 In the production of coffee beverages, the coffee extract used as a raw material may be subjected to various treatments such as concentration treatment, dilution treatment, and unnecessary substance removal treatment in advance. The coffee extract concentration treatment can be carried out by a general-purpose concentration method such as a heat concentration method, a freezing concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane. The waste removal treatment can be carried out by a treatment generally performed for removing insoluble matter from the beverage, such as a filtration treatment and a centrifugation treatment. Further, these treatments may be performed on the coffee extract after adding and mixing other raw materials.
コーヒー飲料の製造において、コーヒー抽出液に添加されるその他の原料としては、飲料に配合可能な成分が挙げられる。具体的には、甘味料、クリーミングパウダー（クリームの代用として、コーヒー等の嗜好性飲料に添加される粉末）、乳原料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤等が挙げられる。 In the production of coffee beverages, other raw materials added to the coffee extract include ingredients that can be blended into the beverage. Specific examples include sweeteners, creaming powders (powder added to tasteful beverages such as coffee as a substitute for cream), dairy ingredients, flavors, antioxidants, pH adjusters, thickeners, emulsifiers, etc. Be done.
甘味料としては、砂糖、ショ糖、オリゴ糖、ブドウ糖、果糖等の糖類、ソルビトール、マルチトール、エリスリトール、キシリトール、還元水あめ等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース、ネオテーム、アドバンテーム、サッカリン等の高甘味度甘味料、ステビア等が挙げられる。砂糖としては、グラニュー糖であってもよく、粉糖であってもよい。 Sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose and fructose, sugar alcohols such as sorbitol, martitol, erythritol, xylitol and reduced water candy, aspartame, aspartame, potassium sucralose, neotame, advantame, saccharin and the like. High-sweetness sweeteners, stevia, etc. The sugar may be granulated sugar or powdered sugar.
乳原料としては、全粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、乳糖、生クリーム、バター等が挙げられる。なお、全粉乳及び脱脂粉乳は、それぞれ、牛乳（全脂乳）又は脱脂乳を、スプレードライ等により水分を除去して乾燥し粉末化したものである。 Examples of the dairy raw material include whole milk powder, skim milk powder, whey powder, milk, low-fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter and the like. In addition, whole milk powder and skim milk powder are milk (whole fat milk) or skim milk, respectively, obtained by removing water by spray drying or the like, drying and powdering.
クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；ショ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 Creaming powder includes edible oils and fats such as palm oil, palm oil, palm kernel oil, soybean oil, corn oil, cotton seed oil, rapeseed oil, milk fat, beef fat, and pork fat; sugars such as sucrose, glucose, and starch hydrolyzate; It can be produced by selecting other raw materials such as sodium caseinate, sodium secondary phosphate, sodium citrate, skim milk powder, emulsifier and the like according to desired quality characteristics, dispersing them in water, homogenizing them, and drying them. The creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then preparing an oil-in-water emulsion (O / W emulsion) with an emulsifier or the like, and then removing water. .. As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation method can be selected. The obtained creaming powder may be classified, granulated, pulverized and the like, if necessary.
香料としては、コーヒー香料、ミルク香料等が挙げられる。 Examples of flavors include coffee flavors and milk flavors.
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbicate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. Examples include acid and catechin.
ｐＨ調整剤としては、例えば、クエン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸。グルコン酸等の有機酸や、リン酸等の無機酸、炭酸カリウム、炭酸水素ナトリウム（重炭酸ナトリウム）、二酸化炭素等が挙げられる。 Examples of the pH adjuster include citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid. Examples thereof include organic acids such as gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), carbon dioxide and the like.
増粘剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン、ペクチン、グアーガム、カラギーナン等の食物繊維、カゼイン等のタンパク質等が挙げられる。 Examples of the thickener include starch decomposition products such as dextrin, sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.
乳化剤としては、例えば、モノグリセライド、ジグリセライド、有機酸モノグリセライド、ポリグリセリンエステル等のグリセリン脂肪酸エステル系乳化剤；ソルビタンモノステアレート、ソルビタンモノオレエート等のソルビタン脂肪酸エステル系乳化剤；プロピレングリコールモノステアレート、プロピレングリコールモノパルミテート、プロピレングリコールオレエート等のプロピレングリコール脂肪酸エステル系乳化剤；ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖オレイン酸エステル等のシュガーエステル系乳化剤；レシチン、レシチン酵素分解物等のレシチン系乳化剤等が挙げられる。 Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol. Propropylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester-based emulsifiers such as sucrose stearic acid ester, sucrose palmitate, and sucrose oleic acid ester; Examples include system emulsifiers.
コーヒー抽出液にその他の原料を混合する順番は特に限定されるものではなく、全ての成分を同時にコーヒー抽出液に添加して混合してもよく、順次添加して混合させてもよい。 The order in which the other raw materials are mixed with the coffee extract is not particularly limited, and all the components may be added to the coffee extract at the same time and mixed, or may be added sequentially and mixed.
＜ＩＣ飲料用組成物の製造方法＞
ＩＣ飲料用組成物の原料とするためには、コーヒー抽出液を予め濃縮又は粉末化しておくことが好ましい。得られたＩＣ飲料用組成物の保存安定性が良好であるため、本発明に係るＩＣ飲料用組成物の製造方法においては、コーヒー抽出液を粉末化したもの（インスタントコーヒー粉末）を原料とすることが好ましい。<Manufacturing method of IC beverage composition>
In order to use it as a raw material for an IC beverage composition, it is preferable that the coffee extract is concentrated or powdered in advance. Since the obtained IC beverage composition has good storage stability, the method for producing the IC beverage composition according to the present invention uses a powdered coffee extract (instant coffee powder) as a raw material. Is preferable.
コーヒー抽出液の濃縮処理は、コーヒー飲料の製造方法で列挙された方法と同様にして行うことができる。
コーヒー抽出液の粉末化は、コーヒー抽出液を乾燥することにより得られる。抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。また、コーヒー豆からの抽出物は、乾燥前に、必要に応じて濃縮してもよい。The concentration treatment of the coffee extract can be carried out in the same manner as the methods listed in the method for producing a coffee beverage.
The pulverization of the coffee extract is obtained by drying the coffee extract. Examples of the method for drying the extract include freeze-drying, spray-drying, vacuum-drying and the like. In addition, the extract from coffee beans may be concentrated if necessary before drying.
ＩＣ飲料用組成物は、コーヒー抽出液の濃縮液又は粉末を、その他の原料と混合することによって製造される。混合の順番は特に限定されるものではなく、全ての原料を同時に混合してもよく、順次混合させてもよい。 The IC beverage composition is produced by mixing a concentrated solution or powder of coffee extract with other raw materials. The order of mixing is not particularly limited, and all the raw materials may be mixed at the same time or sequentially.
全ての原料が粉末の場合には、全ての原料をそのまま混合することによって、粉末のＩＣ飲料用組成物が製造される。一方で、全ての原料が液状の場合には、全ての原料をそのまま混合することによって、液状のＩＣ飲料用組成物が製造される。 When all the raw materials are powders, the powdered IC beverage composition is produced by mixing all the raw materials as they are. On the other hand, when all the raw materials are liquid, a liquid IC beverage composition is produced by mixing all the raw materials as they are.
粉末原料と液状の原料を用いる場合、粉末の原料を全て予め混合し、得られた混合粉末に、液状の原料の混合液を噴霧して乾燥させることによって、粉末のＩＣ飲料用組成物が製造される。また、液状の原料の混合液に、粉末の原料を溶解又は分散させることによって、液状のＩＣ飲料用組成物が製造される。 When a powder raw material and a liquid raw material are used, all the powder raw materials are mixed in advance, and the obtained mixed powder is sprayed with a mixed solution of the liquid raw materials and dried to produce a powder IC beverage composition. Will be done. Further, a liquid IC beverage composition is produced by dissolving or dispersing a powdered raw material in a mixed solution of a liquid raw material.
原料としてコーヒー抽出液の濃縮液を用いる場合には、コーヒー抽出液の濃縮液にその他の原料を添加し、溶解させることによって、液体のＩＣ飲料用組成物が製造される。また、粉末のＩＣ飲料用組成物を製造した後、水や牛乳等に溶解させることによっても、液体のＩＣ飲料用組成物が製造される。 When a concentrated solution of coffee extract is used as a raw material, a liquid IC beverage composition is produced by adding and dissolving other raw materials to the concentrated solution of coffee extract. A liquid IC beverage composition can also be produced by producing a powder IC beverage composition and then dissolving it in water, milk, or the like.
ＩＣ飲料用組成物に添加されるその他の原料としては、甘味料、クリーミングパウダー、乳原料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤、賦形剤、結合剤、流動性改良剤（固結防止剤）等が挙げられる。甘味料、クリーミングパウダー、乳原料、香料、酸化防止剤、ｐＨ調整剤、増粘剤、及び乳化剤としては、コーヒー飲料の製造方法で列挙されたものと同様のものを用いることができる。 Other raw materials added to IC beverage compositions include sweeteners, creaming powders, dairy raw materials, flavors, antioxidants, pH regulators, thickeners, emulsifiers, excipients, binders, and fluidity improvements. Agents (anticaking agents) and the like can be mentioned. As sweeteners, creaming powders, dairy ingredients, flavors, antioxidants, pH regulators, thickeners, and emulsifiers, the same as those listed in the method for producing coffee beverages can be used.
賦形剤や結合剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。 Examples of excipients and binders include starch decomposition products such as dextrin, sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, and proteins such as casein. Excipients and binders are also used as carriers during granulation.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 As the fluidity improver, a processing preparation such as fine silicon oxide or tricalcium phosphate may be used.
本発明に係るＩＣ飲料用組成物は、飲用１杯分を小パウチなどに個包装したり、使用時に容器から振り出したりスプーンで取り出したりして使用するように瓶などの容器に数杯分をまとめて包装して商品として供給することもできる。 The composition for IC beverages according to the present invention can be individually wrapped in a small pouch or the like for one drink, or several cups in a container such as a bottle so as to be used by shaking it out of the container or taking it out with a spoon at the time of use. It can also be packaged together and supplied as a product.
個包装タイプとは、スティック状アルミパウチ、ワンポーションカップなどにコーヒー飲料１杯分の中身を充填包装するものであり、容器を開けて指で押し出すなどの方法で中身を取り出すことができる。個包装タイプは、１杯分が密閉包装されているので取り扱いも簡単で、衛生的であるという利点を有する。 The individual wrapping type is a stick-shaped aluminum pouch, a one-potion cup, or the like filled with the contents of one cup of coffee beverage, and the contents can be taken out by opening the container and pushing it out with a finger. The individually wrapped type has the advantages of being easy to handle and hygienic because one cup is hermetically packaged.
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。なお、以下、特に記載のない限り、「％」は「質量％」を意味する。 Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. Hereinafter, unless otherwise specified, "%" means "mass%".
［実施例１］
様々なタンパク質加水分解物（ペプチド）にコーヒー生豆を浸漬させた後に焙煎した焙煎コーヒー豆からコーヒー抽出液を調製し、これの苦味を評価した。[Example 1]
A coffee extract was prepared from roasted coffee beans roasted after immersing green coffee beans in various protein hydrolysates (peptides), and the bitterness of the coffee extract was evaluated.
＜生豆のペプチド処理と焙煎コーヒー豆の調製＞
表１に記載の市販の各ペプチド８ｇを１００ｇの水に溶解させたペプチド溶液を調製し、当該ペプチド溶液を、コーヒー生豆４００ｇを投入した１Ｌ容ガラス瓶に注いだ。当該ガラス瓶を１５分おきに回転させながら、８０℃で２時間、コーヒー生豆をペプチド溶液に浸漬させた。その後、当該コーヒー生豆を当該ガラス瓶から出してアルミトレイに並べて計量し、４００ｇになるまで８０℃で乾燥させた。乾燥させたコーヒー生豆を焙煎機でローストカラーが５．０になるまで焙煎させ、焙煎コーヒー豆を得た。また、ペプチドに代えて、アミノ酸（グリシン又はプロリン）を用いて同様にして浸漬処理し、焙煎コーヒー豆を得た。<Peptide treatment of raw beans and preparation of roasted coffee beans>
A peptide solution prepared by dissolving 8 g of each commercially available peptide shown in Table 1 in 100 g of water was prepared, and the peptide solution was poured into a 1 L glass bottle containing 400 g of green coffee beans. The green coffee beans were immersed in the peptide solution at 80 ° C. for 2 hours while rotating the glass bottle every 15 minutes. Then, the green coffee beans were taken out of the glass bottle, arranged in an aluminum tray, weighed, and dried at 80 ° C. until the weight reached 400 g. The dried green coffee beans were roasted in a roasting machine until the roast color became 5.0 to obtain roasted coffee beans. Further, instead of the peptide, an amino acid (glycine or proline) was used in the same dipping treatment to obtain roasted coffee beans.
＜コーヒー抽出液の苦味強度の評価＞
焙煎コーヒー豆４２ｇにお湯１００ｇを投入し、２０〜３０秒間蒸らした後、さらにお湯７００ｇを投入し、コーヒー抽出液を得た。ペプチド溶液に浸漬させていないコーヒー生豆を焙煎した焙煎コーヒー豆から同様にしてコーヒー抽出液を得、これをコントロールとして、各コーヒー抽出液の苦味強度の強弱を評価した。苦味強度は、トレーニングされた専門パネル５名により、４段階（４点が最も苦味が強く、１点が苦味が弱い）で評価し、コントロールを１点とした。評価結果を表１に示す。<Evaluation of bitterness intensity of coffee extract>
100 g of hot water was added to 42 g of roasted coffee beans and steamed for 20 to 30 seconds, and then 700 g of hot water was further added to obtain a coffee extract. A coffee extract was obtained from roasted green coffee beans that had not been immersed in the peptide solution in the same manner, and the strength of the bitterness intensity of each coffee extract was evaluated using this as a control. The bitterness intensity was evaluated by 5 trained specialist panels on a 4-point scale (4 points are the strongest bitterness and 1 point is the weakest bitterness), and the control was set to 1 point. The evaluation results are shown in Table 1.
苦味評価の結果、ペプチド浸漬サンプルはいずれも未処理サンプルに比べて苦味が強くなることが確認された。また、魚コラーゲンペプチドＡ〜Ｄを比較したところ、重量平均分子量が小さいほど、得られるコーヒー抽出席の苦味が強い傾向が確認された。この傾向は、豚コラーゲンペプチドＡ〜Ｃにおいても観察された。また、小麦ペプチドＡ及びＢ、乳ペプチドＡ、トウモロコシペプチドＡで処理した場合にも、苦味強化の効果は確認された。 As a result of the bitterness evaluation, it was confirmed that the peptide-immersed samples all had a stronger bitterness than the untreated samples. Further, when the fish collagen peptides A to D were compared, it was confirmed that the smaller the weight average molecular weight, the stronger the bitterness of the obtained coffee extraction seat. This tendency was also observed in pig collagen peptides A to C. In addition, the effect of enhancing bitterness was confirmed when treated with wheat peptides A and B, milk peptides A, and corn peptides A.
各ペプチドについて、コーヒー生豆を浸漬させるペプチド溶液の濃度をふってコーヒー生豆への吸収（又は付着）量を変動させたところ、ペプチド溶液の濃度が高くなるほど得られたコーヒー抽出液の苦味は強かった。すなわち、それぞれのペプチドによる苦味強化は、ペプチドのコーヒー生豆への吸収（又は付着）量が多いほど強くなることが確認された。 For each peptide, the concentration of the peptide solution in which the green coffee beans were immersed was changed to change the amount of absorption (or adhesion) to the green coffee beans. The higher the concentration of the peptide solution, the more the bitterness of the obtained coffee extract. It was strong. That is, it was confirmed that the enhancement of bitterness by each peptide becomes stronger as the amount of the peptide absorbed (or adhered) to green coffee beans increases.
＜ペプチドのアミノ酸組成と苦味強化能＞
コーヒー中のＤＫＰはプロリンを含む場合が多いことが報告されている（非特許文献１）。そこで、苦味強化能が高かった魚コラーゲンペプチドＡ〜Ｄ、豚コラーゲンペプチドＡ〜Ｃと、小麦グルタミンペプチドについて、アミノ酸組成を調べ、プロリンの含有比率（％）が苦味強化能の強さと相関するか調べた。この結果、魚コラーゲンペプチドと豚コラーゲンペプチドと小麦グルタミンペプチドのいずれでも、全アミノ酸残基に対するプロリンの含有比率が１０〜１５％であり、差はなかった。一方で、ヒドロキシプロリン（Ｈｙｐｒｏ）及びヒドロキシリジン（Ｈｙｌｙｓ）は、小麦グルタミンペプチドには全く含まれていなかったのに対して、魚コラーゲンペプチドＡ〜Ｄ、豚コラーゲンペプチドＡ〜Ｃには全て含まれており、特に、全アミノ酸残基に対するヒドロキシプロリンの含有比率は１０〜２０％と高かった。<Peptide amino acid composition and bitterness enhancing ability>
It has been reported that DKP in coffee often contains proline (Non-Patent Document 1). Therefore, the amino acid composition of fish collagen peptides A to D, pig collagen peptides A to C, and wheat glutamine peptides, which had high bitterness enhancing ability, was investigated, and whether the proline content ratio (%) correlates with the strength of bitterness enhancing ability. Examined. As a result, the content ratio of proline to all amino acid residues was 10 to 15% in all of the fish collagen peptide, the pig collagen peptide, and the wheat glutamine peptide, and there was no difference. On the other hand, hydroxyproline (Hypro) and hydroxylysine (Hylys) were not contained at all in the wheat glutamine peptide, whereas they were all contained in the fish collagen peptides A to D and the pig collagen peptides A to C. In particular, the content ratio of hydroxyproline to all amino acid residues was as high as 10 to 20%.
＜ペプチド処理と焙煎によるＤＫＰの産生＞
魚コラーゲンペプチドＡ〜Ｃ、豚コラーゲンペプチドＡを用いて、同様にしてコーヒー生豆に浸漬処理し、コーヒー生豆に対して各ペプチドを１質量％、２質量％、又は５質量％添加した。浸漬処理後のコーヒー生豆を焙煎し、得られた焙煎コーヒー豆中のＤＫＰの含有量を調べ、ペプチドの浸漬処理と相関するかを調べた。コントロールとして、浸漬処理を行わなかったコーヒー生豆を焙煎した焙煎コーヒー豆（未処理サンプル）と、水で浸漬処理したコーヒー生豆を焙煎した焙煎コーヒー豆（水処理サンプル）についてもＤＫＰの含有量を調べた。<Production of DKP by peptide treatment and roasting>
Using fish collagen peptides A to C and pig collagen peptides A, the coffee was immersed in green coffee beans in the same manner, and 1% by mass, 2% by mass, or 5% by mass of each peptide was added to the green coffee beans. The green coffee beans after the dipping treatment were roasted, and the content of DKP in the obtained roasted coffee beans was examined to see if it correlates with the dipping treatment of the peptide. As controls, roasted coffee beans made by roasting green coffee beans that have not been soaked (untreated sample) and roasted coffee beans made by roasting green coffee beans that have been soaked in water (water-treated sample) are also available. The content of DKP was examined.
ＤＫＰのうち、Cyclo（-Leu-Pro）（ロイシンとプロリンのジペプチドの環状体。以下同様）、Cyclo（-Phe-Pro）、Cyclo（-Pro-Val）、及びCyclo（-Phe-Hypro）について、焙煎コーヒー豆中の含有量を調べた。各ＤＫＰの検出及び定量は、GINZらの方法（非特許文献２参照。）の方法に準じて行った。分析条件の詳細は下記の通りである。 Of the DKPs, Cyclo (-Leu-Pro) (a ring of leucine and proline dipeptides; the same applies hereinafter), Cyclo (-Phe-Pro), Cyclo (-Pro-Val), and Cyclo (-Phe-Hypro) , The content in roasted coffee beans was examined. The detection and quantification of each DKP was carried out according to the method of GINZ et al. (See Non-Patent Document 2). The details of the analysis conditions are as follows.
分析用サンプルは、コーヒー抽出液を１／１００希釈（Ｂｒｉｘ値が０．０１程度）し、０．２μｍフィルターを通過させて調製した。この分析サンプルは、バイアル瓶に入れ、分析を行った。ＨＰＬＣ（高速液体クロマトグラフィ）条件を以下に示す。また、ＭＳ条件は表３に示す通りに設定した。 The sample for analysis was prepared by diluting the coffee extract 1/100 (Brix value is about 0.01) and passing it through a 0.2 μm filter. This analytical sample was placed in a vial for analysis. HPLC (High Performance Liquid Chromatography) conditions are shown below. The MS conditions were set as shown in Table 3.
＜ＨＰＬＣ条件＞
ＨＰＬＣ装置：アジレント１２６０インフィニティ(アジレント・テクノロジー社製)
カラム：Ａｃｑｕｉｔｙ ＢＥＨ Ｃ１８ １．７μｍ（日本ウォーターズ社製）
溶離液Ａ：０．１質量％ギ酸
溶離液Ｂ：アセトニトリル
グラジエント条件：表２参照
カラム流量：３００μＬ／分
カラム温度：４０℃
インジェクション量：５μＬ
サンプル温度：１５℃<HPLC conditions>
HPLC device: Agilent 1260 Infinity (manufactured by Agilent Technologies)
Column: Accuracy BEH C18 1.7 μm (manufactured by Japan Waters)
Eluent A: 0.1% by mass Formic acid eluent B: Acetonitrile gradient Condition: See Table 2. Column flow rate: 300 μL / min Column temperature: 40 ° C.
Injection amount: 5 μL
Sample temperature: 15 ° C
この結果、Cyclo（-Leu-Pro）、Cyclo（-Phe-Pro）、及びCyclo（-Pro-Val）は、いずれもペプチドの生豆への添加量や苦味強度との相関が無く、ペプチド浸漬による苦味強化とは関連が無いと考えられた。一方で、Cyclo（-Phe-Hypro）は、図１に示すように、未処理サンプルや水処理サンプルでは検出されず、魚コラーゲンペプチドＡ〜Ｃ及び豚コラーゲンペプチドＡで浸漬処理したサンプルでは、生豆に添加したぺプチドの量が多くなるほど、Cyclo（-Phe-Hypro）の含有量が多くなる傾向が観察された。すなわち、焙煎コーヒー豆中のCyclo（-Phe-Hypro）の含有量は、生豆へ添加したペプチドの量との相関が大きく、特に苦味の強い魚コラーゲンペプチドＢで処理した焙煎コーヒー豆では高値であることから、ヒドロキシプロリンを含むペプチドからＤＫＰが生成し、苦味強化に寄与していると考えられた。 As a result, Cyclo (-Leu-Pro), Cyclo (-Phe-Pro), and Cyclo (-Pro-Val) did not correlate with the amount of peptide added to raw beans or the bitterness intensity, and were immersed in the peptide. It was considered that it was not related to the enhancement of bitterness. On the other hand, as shown in FIG. 1, Cyclo (-Phe-Hypro) was not detected in the untreated sample or the water-treated sample, and was raw in the sample immersed in fish collagen peptides A to C and pig collagen peptide A. It was observed that the higher the amount of peptide added to the beans, the higher the content of Cyclo (-Phe-Hypro). That is, the content of Cyclo (-Phe-Hypro) in roasted coffee beans has a large correlation with the amount of peptide added to raw beans, and especially in roasted coffee beans treated with fish collagen peptide B, which has a strong bitter taste. Since the value was high, it was considered that DKP was produced from the peptide containing hydroxyproline and contributed to the enhancement of bitterness.
［実施例２］
実施例１で用いた魚コラーゲンペプチドＤを加水分解処理し、低分子化させることにより、苦味強化能がどのような影響を受けるかを調べた。[Example 2]
It was investigated how the bitterness enhancing ability was affected by hydrolyzing the fish collagen peptide D used in Example 1 to reduce the molecular weight.
ペプチドの加水分解処理は、表４に記載の市販の１４種類のタンパク質分解酵素を用いた酵素処理で行った。表中、Ｐｒｏ１、Ｐｒｏ６、及びＰＤ６の酵素は長瀬産業社製であり、その他の酵素は天野エンザイム社製である。 The peptide was hydrolyzed by an enzyme treatment using 14 commercially available proteolytic enzymes shown in Table 4. In the table, the enzymes of Pro1, Pro6, and PD6 are manufactured by Nagase & Co., Ltd., and the other enzymes are manufactured by Amano Enzyme Co., Ltd.
次いで、各タンパク質分解酵素の分解能力検証のため、ペプチド溶液（８質量％）に対して０．１％の酵素濃度となるよう添加し、４０℃で２４時間処理した。酵素処理後のペプチド溶液中のペプチドの分子数をＯＰＡ法により測定し、分解度を調べた。ここで、ＯＰＡ法は、タンパク質のＮ末端を定量する手法であり、ペプチドのＮ末端にＯＰＡが結合すると３４０ｎｍに吸収波長をもつ物質が生成される。つまり、各ペプチド溶液の３４０ｎｍの吸光度値（Ａ３４０値）は、それらのペプチド溶液中に存在するペプチドの分子数の指標となり、Ａ３４０値が高いほど、ペプチドの分子数が多く、タンパク質分解酵素によるペプチドの分解が効率よく行われたことを意味する。この結果、タンパク分解度（酵素未処理のＡ３４０値を１とした場合の各ペプチド溶液の相対Ａ３４０値）が３以上であった酵素は、ＰＤ１〜６であり、いずれもペプチダーゼであった。Then, in order to verify the degrading ability of each proteolytic enzyme, it was added to a peptide solution (8% by mass) so as to have an enzyme concentration of 0.1%, and treated at 40 ° C. for 24 hours. The number of molecules of the peptide in the peptide solution after the enzyme treatment was measured by the OPA method, and the degree of decomposition was examined. Here, the OPA method is a method for quantifying the N-terminal of a protein, and when OPA is bound to the N-terminal of a peptide, a substance having an absorption wavelength at 340 nm is produced. That is, the absorbance value (A 340 value) at 340 nm of each peptide solution is an index of the number of molecules of the peptide existing in those peptide solutions, and the higher the A 340 value, the larger the number of peptide molecules and the proteolytic enzyme. It means that the peptide was decomposed efficiently by. As a result, the enzyme proteolysis degree (relative A 340 values for each peptide solution in the case of a 1 A 340 value of non-enzyme-treated) was 3 or more is PD1～6, were both peptidase ..
そこで、ＰＤ１〜６を表５の組み合わせで用いて魚コラーゲンペプチドＤを処理し、得られたペプチドの加水分解物を魚コラーゲンペプチドＤに代えて用いた以外は実施例１と同様にして、コーヒー生豆を浸漬させた後に乾燥させて焙煎し、得られた焙煎コーヒー豆からコーヒー抽出物を得た。実施例１と同様にして、得られたコーヒー抽出物の苦味の強度を判断した。評価結果を表５に示す。 Therefore, coffee was treated in the same manner as in Example 1 except that PDs 1 to 6 were used in the combination shown in Table 5 to treat fish collagen peptide D, and the hydrolyzate of the obtained peptide was used in place of fish collagen peptide D. After soaking the raw beans, they were dried and roasted to obtain a coffee extract from the obtained roasted coffee beans. In the same manner as in Example 1, the intensity of bitterness of the obtained coffee extract was determined. The evaluation results are shown in Table 5.
苦味強度の評価の結果、ＰＤ１〜６の単体処理と比較すると、ＰＤ５及びＰＤ６で分解したペプチドで浸漬させて得たコーヒー抽出液の苦味強度が強いことが分かった。また、２種の組み合わせでは、ＰＤ５及びＰＤ６の組み合わせで加水分解処理されたペプチドが最も苦味を強化することが確認された。また、ＰＤ５及びＰＤ６の組み合わせで加水分解したペプチドで処理したコーヒー生豆から得たコーヒー抽出液は、ＰＤ１〜６の全てを用いて加水分解したペプチドで処理したコーヒー生豆から得たコーヒー抽出液よりも、苦味が強かった。一方で、コーヒー生豆をＰＤ１〜４を用いて加水分解したペプチドで処理したサンプルでは、ＰＤ１〜６で加水分解したペプチドで処理したサンプルよりも苦味強度が小さく、焙煎時のＤＫＰの産生量がより少なかったことが示唆された。これらの結果から、ＰＤ５及びＰＤ６の組み合わせで加水分解処理して得られたペプチドは、焙煎時にＤＫＰの産生効率が高く好ましいことがわかった。 As a result of the evaluation of the bitterness intensity, it was found that the bitterness intensity of the coffee extract obtained by immersing in the peptides decomposed by PD5 and PD6 was stronger than that of the single treatment of PD1-6. In addition, it was confirmed that in the combination of the two types, the peptide hydrolyzed with the combination of PD5 and PD6 most enhances the bitterness. The coffee extract obtained from green coffee beans treated with a peptide hydrolyzed with a combination of PD5 and PD6 is a coffee extract obtained from green coffee beans treated with a peptide hydrolyzed using all of PD1-6. The bitterness was stronger than that. On the other hand, the sample obtained by treating green coffee beans with a peptide hydrolyzed with PD1-4 has a smaller bitterness intensity than the sample treated with a peptide hydrolyzed with PD1-6, and the amount of DKP produced during roasting. Was suggested to be less. From these results, it was found that the peptide obtained by hydrolysis treatment with the combination of PD5 and PD6 has high DKP production efficiency at the time of roasting and is preferable.
［実施例３］
生豆に対するペプチド浸漬処理による苦味強化能に対する焙煎度の影響を調べた。[Example 3]
The effect of roasting degree on the bitterness enhancing ability of raw beans by peptide dipping treatment was investigated.
まず、実施例１で用いた魚コラーゲンペプチドＣを、実施例２で用いたペプチダーゼＰＤ５及びＰＤ６によって、実施例２と同様にして加水分解した。実施例１と同様にして、魚コラーゲンペプチドＣの加水分解物の溶液を調製し、これにコーヒー生豆を浸漬させて乾燥させることにより、当該加水分解物をコーヒー生豆の重量当たり５、７、又は１０質量％添加した。なお、１回の浸漬処理でのペプチドの浸漬量は７質量％が上限であったが、１０質量％の浸漬は、１回目の浸漬処理の後に乾燥させた生豆を再びペプチド溶液に浸漬させることで作製した。加水分解物を添加したコーヒー生豆を実施例１と同様にして焙煎した。焙煎度は、ローストカラーが６．０、５．０、及び４．０の３カラー設定した。 First, the fish collagen peptide C used in Example 1 was hydrolyzed with the peptidases PD5 and PD6 used in Example 2 in the same manner as in Example 2. In the same manner as in Example 1, a solution of a hydrolyzate of fish collagen peptide C was prepared, and the green coffee beans were dipped in the solution and dried to obtain the hydrolyzate by 5, 7 per weight of the green coffee beans. , Or 10% by mass was added. The upper limit of the amount of the peptide immersed in one immersion treatment was 7% by mass, but in the case of 10% by mass, the raw beans dried after the first immersion treatment are immersed in the peptide solution again. I made it. Raw coffee beans to which a hydrolyzate was added were roasted in the same manner as in Example 1. The degree of roasting was set to three roast colors of 6.0, 5.0, and 4.0.
各焙煎コーヒー豆から実施例１と同様にしてコーヒー抽出液を調製し、これをブラックコーヒー飲料とした。また、このコーヒー抽出液に飲料の最終濃度が２０質量％となるように牛乳を入れたミルクコーヒー飲料も調製した。これらの飲料について、苦味強度の強弱を評価した。苦味強度は、ペプチドの浸漬処理をしていない生豆から調製されたコーヒー抽出液をコントロールとし、各コーヒー抽出液の苦味強度がコントロールと同程度になるように水で何倍希釈すればよいかを求め、この水の希釈倍率を苦味強度とした。例えば、ある焙煎コーヒー豆のコーヒー抽出液の２倍希釈液（＝コーヒー抽出液の使用量は０．５倍）が、コントロールのコーヒー抽出液同じ苦味の強度であった場合に、当該焙煎コーヒー豆のコーヒー抽出液の苦味強度はコントロールの２倍と評価した。 A coffee extract was prepared from each roasted coffee bean in the same manner as in Example 1, and this was used as a black coffee beverage. In addition, a milk coffee beverage was also prepared in which milk was added to the coffee extract so that the final concentration of the beverage was 20% by mass. The strength of bitterness intensity was evaluated for these beverages. The bitterness intensity is controlled by a coffee extract prepared from raw beans that have not been soaked with peptides, and how many times should be diluted with water so that the bitterness intensity of each coffee extract is comparable to the control. Was determined, and the dilution ratio of this water was defined as the bitterness intensity. For example, when a 2-fold diluted solution of coffee extract of a certain roasted coffee bean (= the amount of coffee extract used is 0.5 times) has the same bitterness intensity as the control coffee extract, the roasting is performed. The bitterness intensity of the coffee extract of coffee beans was evaluated to be twice that of the control.
各焙煎コーヒー豆から調製されたブラックコーヒー飲料とミルクコーヒー飲料について、苦味強度の評価結果を表６に示す。表中、「ペプチドＸ％添加豆」は、浸漬処理により生豆の重量当たりＸ質量％のペプチドを添加した生豆の焙煎コーヒー豆から調製されたコーヒー抽出液から調製されたコーヒー飲料を示す。 Table 6 shows the evaluation results of the bitterness intensity of the black coffee beverage and the milk coffee beverage prepared from each roasted coffee bean. In the table, "beans with X% peptide added" indicates a coffee beverage prepared from a coffee extract prepared from roasted coffee beans of raw beans to which X% by mass of peptide was added per weight of raw beans by immersion treatment. ..
ブラックコーヒー飲料とミルクコーヒー飲料のどちらも、ペプチド添加量依存的に苦味強度が大きくなり、ペプチド１０％浸漬時は全てのカラー帯において２倍の苦味強度が確認された。一度に浸漬可能な最大量である７％浸漬時は、最大で２．２２倍の苦味強度を持つことが確認された。なお、コントロールに対して苦味強度が２倍であったペプチド１０％添加豆から調製されたブラックコーヒー飲料について、渋味、酸味、香り、ソリッド感をそれぞれコントロールのブラックコーヒー飲料と比較したところ、いずれもほぼ同程度であった。すなわち、生豆へのペプチド浸漬処理によって、コーヒー飲料の苦味強度は強くなるが、渋味、酸味、香り、ソリッド感はあまり影響を受けなかった。 In both the black coffee beverage and the milk coffee beverage, the bitterness intensity increased depending on the amount of peptide added, and when the peptide was immersed at 10%, the bitterness intensity was doubled in all color bands. It was confirmed that the bitterness intensity was 2.22 times at the maximum when the temperature was 7%, which is the maximum amount that can be immersed at one time. A black coffee beverage prepared from beans containing 10% peptide, which had twice the bitterness intensity of the control, was compared with the control black coffee beverage in terms of astringency, sourness, aroma, and solidity. Was about the same. That is, the peptide immersion treatment in raw beans increased the bitterness intensity of the coffee beverage, but the astringency, sourness, aroma, and solidity were not significantly affected.
［実施例４］
ペプチドにコーヒー生豆を浸漬させた後に焙煎した焙煎コーヒー豆からコーヒー抽出液を調製し、これからインスタントコーヒー粉末を作製した。[Example 4]
A coffee extract was prepared from roasted coffee beans that were roasted after immersing green coffee beans in the peptide, and instant coffee powder was prepared from this.
＜パイロットプラント（ＰＰ）によるインスタントコーヒー粉末の作製＞
実施例１と同様にして、魚コラーゲンペプチドＣのペプチド溶液にＰＤ５及びＰＤ６を添加してペプチドの分解処理をし、これにコーヒー生豆を浸漬させて乾燥させた後、焙煎して焙煎コーヒー豆を得た。この焙煎コーヒー豆から実施例１と同様にしてコーヒー抽出液を調製し、これを粉末化してインスタントコーヒー粉末（ペプチド処理−ｐｐ）を作製した。対照として、ペプチド浸漬処理をしていないコーヒー生豆から同様にしてインスタントコーヒー粉末（未処理−ｐｐ）を作製した。<Making instant coffee powder by pilot plant (PP)>
In the same manner as in Example 1, PD5 and PD6 are added to the peptide solution of fish collagen peptide C to decompose the peptides, and green coffee beans are dipped in the peptide solution to be dried, and then roasted and roasted. I got coffee beans. A coffee extract was prepared from the roasted coffee beans in the same manner as in Example 1, and this was pulverized to prepare instant coffee powder (peptide treatment-pp). As a control, instant coffee powder (untreated-pp) was prepared in the same manner from green coffee beans that had not been subjected to peptide immersion treatment.
＜コマーシャルプラント（ＣＰ）によるインスタントコーヒー粉末の作製＞
まず、分子量分布が、魚コラーゲンペプチドＣのＰＤ５及びＰＤ６による処理物と同等になるように、魚コラーゲンペプチドを調製した。
次いで、実施例２と同様にして、調製したペプチドのペプチド溶液を調製し、これにコーヒー生豆を浸漬させて乾燥させた後、焙煎して焙煎コーヒー豆を得た。この焙煎コーヒー豆から、１７５℃で連続式多段抽出によりコーヒー抽出液を調製し、これを粉末化してインスタントコーヒー粉末（ペプチド処理−ｃｐ）を作製した。対照として、ペプチド浸漬処理をしていないコーヒー生豆から同様にしてインスタントコーヒー粉末（未処理−ｃｐ）を作製した。<Making instant coffee powder by commercial plant (CP)>
First, a fish collagen peptide was prepared so that the molecular weight distribution was equivalent to that of the treated product of fish collagen peptide C with PD5 and PD6.
Next, a peptide solution of the prepared peptide was prepared in the same manner as in Example 2, and green coffee beans were dipped in the prepared peptide solution, dried, and then roasted to obtain roasted coffee beans. A coffee extract was prepared from the roasted coffee beans by continuous multi-stage extraction at 175 ° C., and this was pulverized to prepare instant coffee powder (peptide treatment-cp). As a control, instant coffee powder (untreated-cp) was prepared in the same manner from green coffee beans that had not been subjected to peptide immersion treatment.
＜ＤＫＰ含有量の測定＞
各インスタントコーヒー粉末１ｇをそれぞれ１００ｍＬのお湯に溶解させて、インスタントコーヒー飲料を得た。これらのインスタントコーヒー飲料のＤＫＰの含有量を、実施例１と同様にして調べた。４種のＤＫＰ（Cyclo（-Leu-Pro）、Cyclo（-Phe-Pro）、Cyclo（-Pro-Val）、及びCyclo（-Phe-Hypro））の含有量の測定結果を表７に示す。また、表中の括弧内の数値は、未処理のコーヒー生豆から得た対照のインスタントコーヒー飲料の含有量を１とした相対含有量である。<Measurement of DKP content>
1 g of each instant coffee powder was dissolved in 100 mL of hot water to obtain an instant coffee beverage. The DKP content of these instant coffee beverages was examined in the same manner as in Example 1. Table 7 shows the measurement results of the contents of four types of DKP (Cyclo (-Leu-Pro), Cyclo (-Phe-Pro), Cyclo (-Pro-Val), and Cyclo (-Phe-Hypro)). The numerical values in parentheses in the table are relative contents with the content of the control instant coffee beverage obtained from untreated green coffee beans as 1.
表７に示すように、パイロットプラントにより得られたインスタントコーヒー粉末と、コマーシャルプラントにより得られたインスタントコーヒー粉末は、いずれも、ペプチド浸漬処理により、苦味強化能の強いCyclo（-Phe-Hypro）の含有量が顕著に増大していた。 As shown in Table 7, the instant coffee powder obtained by the pilot plant and the instant coffee powder obtained by the commercial plant are both of Cyclo (-Phe-Hypro) having a strong bitterness enhancing ability by the peptide dipping treatment. The content was significantly increased.
＜アロマ分析＞
各インスタントコーヒー飲料のアロマ成分のうち、コーヒーに特徴的ないわゆるキーアロマ成分の２０種について、飲料中の含有量を測定した。各アロマ成分の含有量は、ヘッドスペース−ガスクロマトグラフィー質量分析法により得られたクロマトグラム上のピーク面積を、予め標準試薬を用いて作成していた外部検量線に照らして、各化合物の濃度を測定した。<Aroma analysis>
Among the aroma components of each instant coffee beverage, the content of 20 kinds of so-called key aroma components characteristic of coffee was measured in the beverage. The content of each aroma component is the concentration of each compound by comparing the peak area on the chromatogram obtained by the headspace-gas chromatography mass spectrometry method with an external calibration curve prepared in advance using a standard reagent. Was measured.
各アロマ成分について、未処理のコーヒー生豆から得た対照のインスタントコーヒー飲料の含有量を１とした相対含有量を求めたところ、８種のアロマ成分（2-Ethylpyrazine、2,3,5-Trimethylpyrazine、2-Ethyl-3,5-dimethylpyrazine、2-Furfurylmethylsulfide、2-Acetylpyridine、5-Methyl-5H-6,7-dihydrocyclopentapyrazine、2-Phenylacetaldehyde、及びIndole）が、相対含有量が大きかった。これらの８種のアロマ成分の相対含有量の測定結果を表８に示す。 For each aroma component, the relative content was determined with the content of the control instant coffee beverage obtained from untreated green coffee beans as 1, and 8 types of aroma components (2-Ethylpyrazine, 2,3,5-) were determined. Trimethylpyrazine, 2-Ethyl-3,5-dimethylpyrazine, 2-Furfurylmethylsulfide, 2-Acetylpyridine, 5-Methyl-5H-6,7-dihydrocyclopentapyrazine, 2-Phenylacetaldehyde, and Indole) had higher relative contents. Table 8 shows the measurement results of the relative contents of these eight aroma components.
［実施例５］
酵素処理したペプチドにコーヒー生豆を浸漬させた後に焙煎した焙煎コーヒー豆からコーヒー抽出液を調製し、含まれているアロマ成分について調べた。[Example 5]
A coffee extract was prepared from roasted coffee beans roasted after immersing green coffee beans in an enzyme-treated peptide, and the aroma components contained in the coffee extract were examined.
＜ペプチド処理＞
魚コラーゲンペプチドＣを、タンパク質分解酵素により加水分解処理した。タンパク質分解酵素は、実施例２で使用されたもの（表４参照。）を用いた。得られたペプチド加水分解物の溶液を用いて、実施例２と同様にしてコーヒー生豆をペプチド浸漬処理して乾燥させた後、焙煎して焙煎コーヒー豆を得た。この焙煎コーヒー豆から実施例１と同様にしてコーヒー抽出液（ペプチド処理−ｐｐ）を調製した。対照として、ペプチド浸漬処理をしていないコーヒー生豆から同様にしてコーヒー抽出液（未処理処理−ｐｐ）を作製した。これらのコーヒー抽出液は、そのままレギュラーコーヒー飲料となり得る。<Peptide treatment>
Fish collagen peptide C was hydrolyzed with a proteolytic enzyme. As the proteolytic enzyme, the one used in Example 2 (see Table 4) was used. Using the obtained solution of the peptide hydrolyzate, green coffee beans were subjected to peptide immersion treatment and dried in the same manner as in Example 2, and then roasted to obtain roasted coffee beans. A coffee extract (peptide treatment-pp) was prepared from the roasted coffee beans in the same manner as in Example 1. As a control, a coffee extract (untreated-pp) was prepared in the same manner from green coffee beans that had not been subjected to peptide immersion treatment. These coffee extracts can be used as they are as regular coffee beverages.
＜アロマ分析＞
各コーヒー抽出液のアロマ成分のうち、コーヒーに特徴的ないわゆるキーアロマ成分の２２種について、飲料中の含有量を測定した。各アロマ成分の含有量は、実施例４と同様にして測定した。<Aroma analysis>
Among the aroma components of each coffee extract, the contents of 22 kinds of so-called key aroma components characteristic of coffee were measured in the beverage. The content of each aroma component was measured in the same manner as in Example 4.
各アロマ成分について、未処理のコーヒー生豆から得た対照のコーヒー抽出液の含有量を１とした相対含有量を求めた。その結果、ペプチドの加水分解に使用したタンパク質分解酵素が異なると、得られたコーヒー抽出液のアロマ成分の相対含有量が影響を受けた。 For each aroma component, the relative content was determined with the content of the control coffee extract obtained from untreated green coffee beans as 1. As a result, different proteolytic enzymes used to hydrolyze the peptides affected the relative content of the aroma components of the resulting coffee extract.
なかでも、ペプチドの加水分解処理に２種類のタンパク質分解酵素を組み合わせて行った場合に、４種のアロマ成分（5-Methyl-5H-6,7-dihydrocyclopentapyrazine、2,3-Dimethylphenol、2,3,5-Trimethylpyrazine、及び2-Ethyl-3,5-dimethylpyrazine）は相対含有量が２以上となり、３種のアロマ成分（2-Furfurylmethylsulfide、Furaneol、及び4-Vinylguaiacol）は相対含有量が０．５以下となった。これらの７種のアロマ成分の相対含有量の測定結果を表９〜１１に示す。表中、「未処理」はペプチド浸漬処理を行わなかったコーヒー生豆から調製されたコーヒー抽出液の結果を示し、「加水分解処理なし」は、タンパク質分解酵素処理を行わなかったペプチドを用いて浸漬処理を行ったコーヒー生豆から調製されたコーヒー抽出液の結果を示す。また、「ＰＤＸ−ＰＤＹ」（Ｘ及びＹは１〜６の番号）は、ＰＤＸとＰＤＹの２種類のタンパク質分解酵素を使用して調製したペプチド加水分解物で浸漬処理を行ったコーヒー生豆から調製されたコーヒー抽出液の結果を示し、「６種」はＰＤ１〜ＰＤ６の６種のタンパク質分解酵素を全て使用して調製したペプチド加水分解物で浸漬処理を行ったコーヒー生豆から調製されたコーヒー抽出液の結果を示す。 Among them, when the peptide is hydrolyzed by combining two types of proteolytic enzymes, four types of aroma components (5-Methyl-5H-6,7-dihydrocyclopentapyrazine, 2,3-Dimethylphenol, 2,3) , 5-Trimethylpyrazine, and 2-Ethyl-3,5-dimethylpyrazine) have a relative content of 2 or more, and the three aroma components (2-Furfurylmethylsulfide, Furaneol, and 4-Vinylguaiacol) have a relative content of 0.5. It became the following. The measurement results of the relative contents of these seven kinds of aroma components are shown in Tables 9 to 11. In the table, "untreated" shows the results of coffee extracts prepared from green coffee beans that were not subjected to peptide immersion treatment, and "no hydrolysis treatment" was used for peptides that were not treated with proteolytic enzymes. The results of the coffee extract prepared from the soaked green coffee beans are shown. In addition, "PDX-PDY" (X and Y are numbers 1 to 6) is derived from green coffee beans that have been soaked with a peptide hydrolyzate prepared using two types of proteolytic enzymes, PDX and PDY. The results of the prepared coffee extract are shown, and "6 types" were prepared from green coffee beans that had been soaked with a peptide hydrolyzate prepared using all 6 types of proteolytic enzymes PD1 to PD6. The results of the coffee extract are shown.
これらの結果から、ペプチドの加水分解処理の有無や、加水分解に使用するタンパク質分解酵素の種類やその組み合わせによって、得られるコーヒー抽出液のアロマ成分が変化することが明らかとなった。加水分解処理に使用するタンパク質分解酵素を適宜選択することによって、アロマ成分の組成が所望の範囲となるコーヒー抽出液が調製できることが示唆された。 From these results, it was clarified that the aroma component of the obtained coffee extract changes depending on the presence or absence of the peptide hydrolysis treatment, the type of proteolytic enzyme used for hydrolysis, and the combination thereof. It was suggested that a coffee extract having a desired range of aroma component composition could be prepared by appropriately selecting the proteolytic enzyme used for the hydrolysis treatment.
Claims (10)
改質された焙煎コーヒー豆の可溶性固形分を含有するコーヒー抽出液を調製する工程と、
を有することを特徴とする、コーヒー抽出液の製造方法。A step of obtaining modified roasted coffee beans by the method for producing roasted coffee beans according to any one of claims 1 to 6.
The process of preparing a coffee extract containing the soluble solids of the modified roasted coffee beans, and
A method for producing a coffee extract, which comprises.
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