Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/04—Methods of roasting coffee
  • A23F5/06—Methods of roasting coffee of roasting extracted coffee ; Caramelisation of coffee extract
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/26—Extraction of water soluble constituents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/28—Drying or concentrating coffee extract
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
  • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
  • B65B29/00—Packaging of materials presenting special problems
  • B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package

Definitions

• the present invention relates to a method for producing a roasted coffee bean extract.
• Coffee drinks are widely favored as taste drinks, and are usually produced by blending roasted coffee bean extract.
• the flavors of coffee beverages include bitterness, sweetness, acidity, body feeling, richness and miscellaneous taste. These flavors are characterized by the type of raw coffee beans used in the production of roasted coffee bean extract and the roasting method.
• chlorogenic acids are modified during roasting to produce chlorogenic acid lactones.
• chlorogenic acid lactones are substances that exhibit a bitter taste, they have a low threshold value, so that even if they are present in a slight amount, they will feel a strong bitter taste.
• Patent Document 1 a method in which roasted coffee bean extract is treated with alkali to convert chlorogenic acid lactones to chlorogenic acid
• Patent Document 2 a method in which roasted coffee bean extract is treated with enzymes to produce chlorogenic acid lactones.
• Patent Document 2 a method in which chlorogenic acid lactones are reduced by hydrolyzing or by bringing a roasted coffee bean extract into contact with a solid adsorbent.
• the present invention provides a method for producing a roasted coffee bean extract, wherein the raw roasted coffee bean extract is adjusted to Brix 10 to 40 and pH 5.5 to 6.5, and heat-treated at 100 ° C. or higher. Is.
• the present invention also provides the following components (A) and (B): (A) chlorogenic acids, and (B) chlorogenic acid lactones,
• the mass ratio [(A) / (B)] of (A) chlorogenic acids to (B) chlorogenic acid lactones is 45 to 100,000
• (A) The content of (A 1 ) dicaffeoylquinic acid in the chlorogenic acids is 3 to 13% by mass
• a roasted coffee bean extract having a Brix of 10 to 40 is provided.
• the present invention further provides instant coffee obtained by drying the roasted coffee bean extract, a concentrated coffee composition obtained by concentrating the roasted coffee bean extract, and the roasted coffee bean extract in a container.
• the present invention provides a filled coffee beverage filled.
• Patent Document 1 can reduce chlorogenic acid lactones, it has been found that the original flavor of roasted coffee bean extract is impaired by alkali treatment. Further, in the method described in Patent Document 2, although the amount of chlorogenic acid lactones can be reduced, the original flavor of roasted coffee bean extract is impaired by removing the off-flavor odors derived from enzymes and flavor components by solid adsorbent. It turned out that.
• the present invention provides a roasted coffee bean extract that selectively reduces chlorogenic acid lactones and suppresses bitterness while maintaining the amount of chlorogenic acids and the original flavor of the roasted coffee bean extract, and a method for producing the same. It is to provide.
• the present invention also provides an instant coffee, a concentrated coffee composition and a packaged coffee beverage using the roasted coffee bean extract.
• the present inventor maintains the amount of chlorogenic acids by controlling the Brix and pH of the raw roasted coffee bean extract within a specific range and performing heat treatment under specific conditions.
• a roasted coffee bean extract that selectively reduces chlorogenic acid lactones to suppress bitterness and retains the original flavor of the roasted coffee bean extract can be obtained.
• a roasted coffee bean extract that suppresses bitterness by selectively reducing chlorogenic acid lactones while maintaining the amount of chlorogenic acids and that retains the original flavor of the roasted coffee bean extract. can do. Accordingly, the roasted coffee bean extract produced by the method of the present invention is useful as a raw material for instant coffee, concentrated coffee compositions and containerized coffee beverages because its bitterness is suppressed.
• Chlorogenic acids means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid; 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquina Acid monoferlaquinic acid; 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid dicaffeoylquinic acid (A 1 ) It is a generic term and “content of chlorogenic acids” is defined based on the total amount of these nine types.
• (A 1 ) dicaffeoylquinic acid content is defined based on the total amount of the above three types.
• (B) Chlorogenic acid lactones is a general term for 3-caffeoylquinic acid lactone, 4-caffeoylquinic acid lactone and 5-caffeoylquinic acid lactone together, and “(B) chlorogenic acid lactone”. Class content "is defined based on the total amount of these three types.
• the method for producing a roasted coffee bean extract of the present invention is characterized in that the raw roasted coffee bean extract is adjusted to Brix 10 to 40 and pH 5.5 to 6.5 and heat-treated at 100 ° C. or higher. It is what.
• the raw material roasted coffee bean extract for example, a roasted coffee bean extract extracted from roasted coffee beans, an aqueous solution of instant coffee, or the like can be used.
• the raw material roasted coffee bean extract used in the present invention uses 1 g or more, further 2.5 g or more, and further 5 g or more of roasted coffee beans per 100 g of the raw material roasted coffee bean extract. Is preferred.
• Examples of coffee bean species used for extraction include Arabica, Robusta, and Riberica. There are no particular restrictions on the coffee beans' production area, but examples include Brazil, Colombia, Africa, Mocha, Kilibando, Mandelin, and Blue Mountain. Moreover, one kind of coffee beans may be used, or a plurality of kinds may be blended.
• a publicly known method such as a direct fire method, a hot air method, and a semi-hot air method can be appropriately selected, and those having a rotating drum in these roasting methods are preferable.
• the roasting temperature is not particularly limited, but is preferably 100 to 300 ° C, more preferably 150 to 250 ° C.
• Examples of the roasted degree of roasted coffee beans include light, cinnamon, medium, high, city, full city, french and restaurant. Among these, light, cinnamon, medium, high, and city are preferable because they contain a large amount of chlorogenic acids and are easy to drink.
• the upper limit of the L value is 29, 28, 27, 25, and 24 from the viewpoint of the flavor of the roasted coffee bean extract obtained.
• the other lower limit is preferably 19, further 21, and 22.
• the range of the L value is 19 to 29, further 19 to 28, further 19 to 27, further 19 to 25, further 19 to 24, further 21 to 25, further 21 to 24, further 22 to 25, further 22 to 24 is preferred.
• coffee beans having different roasting degrees may be mixed and used, and those having an L value outside the above range may be used, but the entire roasted coffee beans to be used have an L value. It is preferable to be within the above range.
• the sum total of the value which multiplied the L value of the roasted coffee bean to the mass ratio in the whole of each roasted coffee bean is made into L value.
• the “L value” is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100.
• the L value is an index representing the degree of roasting of coffee beans. The deeper the roasted coffee beans, the darker the coffee beans are, and the lower the L value, the lower the roasting degree. L value becomes a high value.
• extraction method it does not specifically limit as an extraction method, For example, well-known methods, such as a drip type, a continuous multi-column type, a kneader type, a countercurrent type, are employable.
• the extraction conditions can be appropriately selected depending on the extraction method.
• the extraction solvent include water, an aqueous alcohol solution, milk, carbonated water, and the like. Among these, water is preferable from the viewpoint of flavor.
• the pH of the extraction solvent (20 ° C., hereinafter the same) is usually 4 to 10, but 5 to 7 is preferable from the viewpoint of flavor.
• Brix By concentrating or diluting the raw material roasted coffee bean extract thus obtained as necessary, Brix (referred to as a refractometer for sugar; the same shall apply hereinafter) is set in the range of 10-40. To do.
• the Brix range of the raw roasted coffee bean extract is preferably set to 13 from the viewpoint of maintaining the chlorogenic acid content, reducing the chlorogenic acid lactone content, and suppressing bitterness, while the upper limit value. Is preferably 35, and more preferably 30.
• the Brix range is preferably 10 to 35, more preferably 13 to 30.
• “Brix” refers to a value measured by the method described in Examples below.
• the pH of the raw roasted coffee bean extract used in the present invention is 5.5 to 6.5.
• the upper limit is 6.2 and 6 are preferable, while the lower limit is preferably 5.6 and more preferably 5.7.
• the pH range is preferably 5.6 to 6.2, more preferably 5.7 to 6.
• inorganic acid, organic acid, or those salts for pH adjustment. Specific examples include sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, sodium L-alcorbate and the like. Among these, sodium bicarbonate is preferred because of its flavor and ease of pH adjustment.
• the raw material roasted coffee bean extract which adjusted Brix and pH is heat-processed.
• the heating temperature is 100 ° C. or higher, but from the viewpoint of maintaining the amount of chlorogenic acids, reducing the amount of chlorogenic acid lactones and suppressing bitterness, the upper limit is preferably 145 ° C., more preferably 130 ° C., and further 125 ° C., On the other hand, the lower limit is preferably 105 ° C, more preferably 110 ° C, and further 115 ° C.
• the range of the heating temperature is preferably 100 to 145 ° C, more preferably 105 to 130 ° C, and further preferably 115 to 125 ° C.
• the treatment time is preferably 1 to 60 minutes, more preferably 3 to 40 minutes, and further preferably 5 to 30 minutes from the viewpoint of maintaining the amount of chlorogenic acids, reducing the amount of chlorogenic acid lactones, and suppressing bitterness.
• the heat treatment is preferably performed under pressure, but the pressure is not particularly limited as long as the pressure is sufficient to prevent moisture in the roasted coffee bean extract from evaporating.
• the absolute pressure is preferably 400 kPa or less, more preferably 300 kPa or less, and further 290 kPa or less, and the lower limit is preferably 150 kPa, further 180 kPa, and further 220 kPa.
• the pressure range is preferably 150 to 400 kPa, more preferably 180 to 300 kPa, and even more preferably 220 to 290 kPa as absolute pressure.
• a measuring method of a pressure the measurement by the pressure gauge for internal pressure measurement is mentioned, for example.
• a low oxygen atmosphere diluted with an inert gas may be used. Examples of the inert gas include nitrogen, argon, water vapor and the like, and nitrogen is preferable.
• the roasted coffee bean extract of the present invention contains (A) chlorogenic acids, but from the viewpoint of flavor and physiological effect, the lower limit is 0.1% by mass, further 0.5% by mass in Brix 10 to 40, Further, it is preferably 1% by mass, while the upper limit is preferably 12%, further 10% by mass, further 8% by mass, further 5% by mass, especially 3.5% by mass.
• the range of the content of the (A) chlorogenic acids is preferably 0.1 to 12% by mass, more preferably 0.5 to 8% by mass, further 1 to 5% by mass, and further preferably 1 to 3.5% by mass.
• the content of chlorogenic acids in the solid content is preferably 5% by mass, more preferably 8% by mass, further 9% by mass, and further 10% by mass from the viewpoint of flavor and physiological effect, and the other upper limit.
• the value is preferably 30% by mass, further 28% by mass, further 25% by mass, and further 15% by mass.
• the range of the content of (A) chlorogenic acids in the solid content is 5 to 30% by mass, further 8 to 28% by mass, further 9 to 28% by mass, further 10 to 25% by mass, and further 10 to 15% by mass. % Is preferred.
• solid content refers to a residue obtained by drying a sample for 3 hours with an electric thermostatic dryer at 105 ° C. to remove volatile substances.
• the roasted coffee bean extract of the present invention contains (A) abundant chlorogenic acids, while (B) the content of chlorogenic acid lactones is reduced. Therefore, the relative abundance ratio of (B) chlorogenic acid lactones to (A) chlorogenic acids decreases, and as a result, the bitter taste of the roasted coffee bean extract is suppressed.
• the mass ratio [(A) / (B)] of (A) chlorogenic acids to (B) chlorogenic acid lactones is 45 to 100,000, but from the viewpoint of bitterness suppression, 50 to 10,000, more preferably 63 to 1,000, Further, it is preferably 100 to 500.
• the roasted coffee bean extract of the present invention has a content of (A 1 ) dicaffeoylquinic acid in (A) chlorogenic acids of 3 to 13% by mass.
• the upper limit is preferably 12.5% by mass, further 12% by mass, further 11.5% by mass, further 11% by mass, further 10% by mass, especially 9% by mass, while the lower limit is 3%. It is preferably 5% by mass, further 4% by mass, further 4.5% by mass, further 5% by mass, further 6% by mass, especially 7% by mass.
• the range of the content of (A 1 ) dicaffeoylquinic acid in the (A) chlorogenic acids is 3.5 to 12.5% by mass, further 4 to 12% by mass, and further 4.5 to 11.5%. It is preferably 5% by weight, more preferably 5 to 11% by weight, further 6 to 10% by weight, especially 7 to 9% by weight.
• the Brix of the roasted coffee bean extract of the present invention is 10 to 40, but the lower limit is preferably 13 from the viewpoint that chlorogenic lactones are reduced and bitterness is suppressed.
• the upper limit is preferably 35, further 31, and further 30.
• the range of Brix is preferably 10 to 35, more preferably 13 to 31, and further preferably 13 to 30.
• the bitterness of the roasted coffee bean extract of the present invention is suppressed because chlorogenic acid lactones are reduced. Moreover, since the chlorogenic acids are hardly impaired even by heat treatment, the physiological effect of the chlorogenic acids can be sufficiently expected.
• the roasted coffee bean extract of the present invention is useful for making instant coffee and concentrated coffee compositions.
• the instant coffee of the present invention can be obtained by drying the roasted coffee bean extract of the present invention. Examples of the drying method include spray drying, freeze drying and the like.
• instant coffee refers to a porous granular coffee concentrated composition that has a water content of 3% by mass or less and is reduced by a liquid such as water, hot water, milk, etc. when drinking.
• Examples of the form of instant coffee include one prepared by weighing with a spoon, a permeable brewing package, or a stick type divided into portions for each cup.
• the concentrated coffee composition of the present invention can be obtained by concentrating the roasted coffee bean extract of the present invention, and the concentration conditions can be appropriately selected.
• the “concentrated coffee composition” in the present specification refers to a solid content amount of more than 10% by mass to less than 97% by mass.
• the form of the concentrated coffee composition may be liquid, gel, or slurry.
• the concentrated coffee composition when it is liquid, it can be a portion-type diluted beverage.
• the instant coffee and concentrated coffee composition of the present invention preferably contains 5% by mass, further 8% by mass, further 9% by mass, and further 10% by mass of chlorogenic acids in the solid content, and the other upper limit value. It is preferable to contain 30% by mass, further 28% by mass, further 25% by mass, and further 15% by mass.
• the range of the content of (A) chlorogenic acids in the solid content is 5 to 30% by mass, further 8 to 28% by mass, further 9 to 28% by mass, further 10 to 25% by mass, and further 10 to 15% by mass. % Is preferred.
• the container-packed coffee beverage of the present invention can be obtained by diluting the roasted coffee bean extract of the present invention with water as necessary and filling the container.
• “contained coffee drink” in the present specification refers to one having a solid content of 10% by mass or less.
• the container-packed coffee beverage of the present invention includes, as necessary, milk components, sweeteners, bitterness inhibitors, antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, and emulsifiers.
• One or more additives such as preservatives, seasonings, acidulants, vitamins, amino acids, pH adjusters, and quality stabilizers may be blended.
• the container-packed coffee drink of the present invention may be a container-packed black coffee drink or a container-packed milk coffee drink, but is preferably a container-packed black coffee drink substantially free of milk components.
• the container-packed coffee beverage is preferably single-strength.
• single strength refers to a beverage that can be used as it is without being diluted after the container-packed coffee beverage is opened.
• the container-packed coffee beverage of the present invention preferably has a Brix of 0.5 to 5, more preferably 0.8 to 4, and more preferably 1 to 3 from the viewpoint of flavor and suppression of precipitation during long-term storage. .
• the container-packed coffee beverage of the present invention contains chlorogenic acids in an amount of 0.01 to 8% by mass, further 0.05 to 6% by mass, further 0.1 to 4% by mass, further 0.1 to 2% by mass, and further 0.1%.
• the content of 1 to 1% by mass is preferable from the viewpoint of flavor and physiological effects.
• the pH (20 ° C.) of the packaged coffee beverage of the present invention is preferably 5 to 7, more preferably 5.4 to 6.5, and more preferably 5.6 to 6.3 from the viewpoint of stability and flavor.
• the container-packed coffee beverage of the present invention is filled into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
• PET bottle molded container
• packaged beverages are manufactured under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan) if they can be sterilized by heating after filling in containers such as metal cans. it can.
• Food Sanitation Law in Japan Food Sanitation Law in Japan
• PET bottles and paper containers that cannot be sterilized by retort sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted.
• the composition of the roasted coffee bean extract for example, in the solid content In the content of chlorogenic acids, the mass ratio [(A) / (B)], and the content of the component (A 1 ) in the component (A), the same composition as the roasted coffee bean extract can be provided.
• Preferred embodiments of the present invention are as follows.
• [1-1] A method for producing a roasted coffee bean extract, wherein the raw roasted coffee bean extract is adjusted to Brix 10 to 40 and pH 5.5 to 6.5, and heat-treated at 100 ° C. or higher.
• the raw roasted coffee bean extract has an L value of preferably 19 to 29, more preferably 19 to 28, still more preferably 19 to 27, still more preferably 19 to 25, and still more preferably 19 to 24, more preferably from 21 to 25, more preferably from 21 to 24, more preferably from 22 to 25, and even more preferably from 22 to 24 roasted coffee beans,
• the content of (A) chlorogenic acids in the solid content is preferably 5 to 30% by mass, more preferably 8 to 28% by mass, still more preferably 9 to 28% by mass, and still more preferably 10 to The roasted coffee bean extract according to the above [2-1] or [2-2], which is 25% by mass, more preferably 10 to 15% by mass.
• the mass ratio (A) / (B) is preferably 50 to 10000, more preferably 63 to 1000, and still more preferably 100 to 500.
• the content of (A 1 ) dicaffeoylquinic acid in (A) chlorogenic acids is preferably 3.5 to 12.5% by mass, more preferably 4 to 12% by mass, and still more preferably Is 4.5 to 11.5% by mass, more preferably 5 to 11% by mass, still more preferably 6 to 10% by mass, and even more preferably 7 to 9% by mass, the above [2-1] to [2 -4].
• [3-1] Instant coffee obtained by drying the roasted coffee bean extract according to any one of [2-1] to [2-7] above.
• the content of (A) chlorogenic acids in the solid content is preferably 5 to 30% by mass, more preferably 8 to 28% by mass, still more preferably 9 to 28% by mass, and still more preferably 10 to 10%.
• the mass ratio (A) / (B) of (A) chlorogenic acids to (B) chlorogenic acid lactones is 45 to 100,000, preferably 50 to 10,000, more preferably 63 to 1,000, still more preferably.
• the content of (A 1 ) dicaffeoylquinic acid in (A) chlorogenic acids is 3 to 13% by mass, preferably 3.5 to 12.5% by mass, more preferably 4 to 12% by mass. %, More preferably 4.5 to 11.5% by mass, still more preferably 5 to 11% by mass, still more preferably 6 to 10% by mass, and still more preferably 7 to 9% by mass.
• [3-6] The instant coffee according to any one of [3-1] to [3-5] above, wherein the drying method is spray drying or freeze drying.
• [4-1] A concentrated coffee composition obtained by concentrating the roasted coffee bean extract according to any one of [2-1] to [2-7] above.
• the content of (A) chlorogenic acids in the solid content is preferably 5 to 30% by mass, more preferably 8 to 28% by mass, still more preferably 9 to 28% by mass, and still more preferably 10 to 10%.
• the mass ratio (A) / (B) of (A) chlorogenic acids to (B) chlorogenic acid lactones is 45 to 100,000, preferably 50 to 10,000, more preferably 63 to 1,000, still more preferably.
• the content of (A 1 ) dicaffeoylquinic acid in (A) chlorogenic acids is 3 to 13% by mass, preferably 3.5 to 12.5% by mass, more preferably 4 to 12% by mass. %, More preferably 4.5 to 11.5% by mass, still more preferably 5 to 11% by mass, still more preferably 6 to 10% by mass, and still more preferably 7 to 9% by mass.
• [5-1] A container-packed coffee beverage obtained by filling a roasted coffee bean extract according to any one of the above [2-1] to [2-7] into a container.
• the content of (A) chlorogenic acids is preferably 0.01 to 8% by mass, more preferably 0.05 to 6% by mass, still more preferably 0.1 to 4% by mass, and still more preferably.
• [5-3] The above [5-1] or [5-2], wherein the pH is preferably 5 to 7, more preferably 5.4 to 6.5, and still more preferably 5.6 to 6.3. The packaged coffee drink described.
• the content of (A) chlorogenic acids in the solid content is preferably 5 to 30% by mass, more preferably 8 to 28% by mass, still more preferably 9 to 28% by mass, and still more preferably 10 to
• the packaged coffee drink according to any one of [5-1] to [5-3] above, which is 25% by mass, and more preferably 10 to 15% by mass.
• the mass ratio (A) / (B) of (A) chlorogenic acids to (B) chlorogenic acid lactones is 45 to 100,000, preferably 50 to 10,000, more preferably 63 to 1,000, still more preferably.
• the content of (A 1 ) dicaffeoylquinic acid in (A) chlorogenic acids is 3 to 13% by mass, preferably 3.5 to 12.5% by mass, more preferably 4 to 12% by mass. %, More preferably 4.5 to 11.5% by mass, still more preferably 5 to 11% by mass, further preferably 6 to 10% by mass, and even more preferably 7 to 9% by mass.
• [5-6] The container-packed coffee drink according to any one of [5-6].
• the coffee extract was made up to 10 mL, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 ⁇ m, GL Sciences Inc.), and subjected to analysis.
• Retention time of chlorogenic acids (unit: minutes) ⁇ Monocaffeoylquinic acid: 5.3, 8.8, 11.6 total 3 points ⁇ Monoferroylquinic acid: 13.0, 19.9, 21.0 total 3 points ⁇ Dicaffeoylquinic acid (A 1 ): 36.6, 37.4, 44.2 in total. From the area values of the nine types of chlorogenic acids determined here, the content of chlorogenic acids (g / 100 g) was determined using 5-caffeoylquinic acid as a standard substance.
• Production Example 1 Production of raw material roasted coffee bean extract (1) A column shape extractor equipped with a metal mesh was charged with 0.4 kg of roasted L22 Colombian beans and 700 mL of ion-exchanged water (pH 5.7) at a temperature of 95 ° C. The raw material roasted coffee bean extract (1) of Brix 15 was obtained through distribution. The pH of this extract is 4.6, the content of (A) chlorogenic acids is 1335 mg / 100 mL, the content of (B) chlorogenic acid lactones is 45 mg / 100 mL, (A 1 ) dicaffe oil in (A) The content of quinic acid was 4.9% by mass.
• Production Example 2 Production of raw roasted coffee bean extract (2) 0.4 kg of roasted L16.5 and L30 blended beans (50/50) are charged into a column shape extractor equipped with a metal mesh, and ion exchange at a temperature of 95 ° C. 700 mL of water (pH 5.7) was passed through to obtain a Brix 15% coffee extract. The obtained extract was concentrated to Brix 32 using a concentrator to obtain a raw material roasted coffee bean extract (2). The pH of this extract is 5.3, the content of chlorogenic acids is 3672 mg / 100 mL, the content of chlorogenic acid lactones is 77 mg / 100 mL, the content of (A 1 ) dicaffeoylquinic acid in (A) is It was 9.6 mass%.
• Comparative Example 4 (Alkali treatment) 100 mL of the raw material roasted coffee bean extract (3) obtained in Production Example 3 was adjusted to Brix 8.5 with ion-exchanged water.
• the content of chlorogenic acids in the raw roasted coffee bean extract at this time is 119 mg / 100 mL
• the content of chlorogenic acid lactones is 11.3 mg / 100 mL
• the content of was 1.9% by mass.
• This solution was treated with 1M aqueous potassium hydroxide solution with stirring so as to maintain pH 11 at 25 ° C. for 1 hour.
• 85% phosphoric acid was added to the liquid to adjust the pH to 4.8 to obtain a roasted coffee bean extract.
• Table 1 shows the analysis results of the roasted coffee bean extract obtained.

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• 2011
  • 2011-11-22 RU RU2013128601/10A patent/RU2583292C2/ru active
  • 2011-11-22 CN CN201180055436.5A patent/CN103220918B/zh active Active
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