WO2017131222A1

WO2017131222A1 - High-pressure treatment method for coffee berries, method for producing product of high-pressure treatment of coffee berries, and treated product obtained therefrom

Info

Publication number: WO2017131222A1
Application number: PCT/JP2017/003099
Authority: WO
Inventors: 賢渡邉; 猪股　宏; リチャードリージュニアスミス; 保正佐々木
Original assignee: 国立大学法人東北大学
Priority date: 2016-01-28
Filing date: 2017-01-30
Publication date: 2017-08-03
Also published as: JPWO2017131222A1; JP6746169B2

Abstract

[Problem] To provide a method for quickly removing, fermenting, and separating the pericarp, the sarcocarp, and the like of coffee berries. [Solution] A method for producing a product of high-pressure treatment of coffee berries characterized by including a step in which, after a step in which coffee berries are subjected to high-pressure treatment at 10-1,000 MPa, the result is separated into a bean part and at least one other treated product of a part other than the bean part.

Description

Method for high-pressure treatment of coffee fruit, method for producing high-pressure processed product of coffee fruit, and processed product obtained from the method

The present invention relates to a high-pressure treatment method for coffee fruit, a method for producing a high-pressure treatment product of coffee fruit, and a treatment product obtained from the method.

Coffee fruit has a structure of outer skin, pulp, slimy inner skin (parchment), silver skin (silver skin), and seed (FIG. 1). Raw beans from which the outer part of the seeds has been removed are roasted and ground and used as a coffee beverage.
In order to refine coffee beans from coffee berries, after harvesting the coffee berries, the pulp and pulp such as pulp are peeled off with a remover (pulper), and after a fermentation process, the seeds are removed by washing and drying. It is known to go through a process. This is (1) a purification method called a washing method (washed method).

On the other hand, threshing without slimming without going through the fermentation process (2) Sumatra type (wet hull method) or drying and threshing with slimming without going through the fermentation process (3) Brazilian style (pulp Natural method), and simple (4) natural drying method (natural method) in which the harvested coffee berries are sufficiently dried and then threshed, and these methods have been developed for a long time in coffee fruit production areas. Also, coffees with different flavors are favored due to differences in purification methods and roasting methods.

However, both purification methods have major problems. For example, (1) water-washing type, (2) Sumatra type, and (3) Brazilian type use a large amount of water during the pulper treatment, so that many water-soluble components flow out from the pulp and recover the components. In some cases, a concentration step is required, and for that purpose, there is a problem of requiring a lot of energy and time. (4) The natural drying method has problems such that many of the antioxidant components disappear due to oxidation reaction due to long-term sun drying, and there is a risk of partial corruption. In addition, (2) Sumatra type and (3) Brazilian type have the same problems as (4) natural drying type because they dry with sliminess.

As described above, the refining of the coffee beans (1) to (4), which is widely adopted in the world, is often carried out in the tropical region of the production area, and there is concern about the progress of seed rot due to various germs. After that, it is necessary to carry out the purification process promptly.
Patent Document 1 discloses a method for treating coffee fruit with hot water before the refining step as a method for treating coffee fruit for improving the shelf life of the harvested coffee fruit.

On the other hand, since coffee fruit contains many useful food active ingredients, Patent Document 2 discloses that the entire coffee fruit (including the seed part) is rapidly dried and ground to extract the active ingredient with water. In addition, a method for separating high-molecular to low-molecular polysaccharides, polyphenol-based caffeic acid, caffeine, and the like by the SEC method (size exclusion chromatography method) is disclosed.

Patent Document 3 also discloses an edible composition containing an extract of edible substances, wherein the extract contains water at an extraction temperature of about 0 ° C. to about 80 ° C. and an extraction pressure of at least about 2000 bar. Said composition is disclosed which is obtained from the extraction of edible substances in a medium.

Furthermore, Patent Document 4 discloses a method for producing an edible extract product, which comprises pulverizing an edible raw material into particles, and extracting the edible raw material particles in water to produce an extract of the edible raw material. Filtering the edible raw material extract using at least one filter so that the concentration of chlorogenic acid in the edible raw material extract is increased and at the same time the concentration of fat in the edible raw material extract is decreased And producing the edible extract product by separating the resulting filter retentate from the filtered extract of the edible raw material, wherein the method of filtration of the edible raw material extract is disclosed. Previously, the use of enzymes that aggregate carbohydrates by adding enzymes to the edible raw material extract has been disclosed.

: International Publication WO2006 / 126588 : US Patent Application Publication No. 2010/0080885 : International publication WO2013 / 103465 : International Publication WO2014 / 149512

However, in order to quickly produce green coffee beans while suppressing spoilage after harvesting coffee fruits, it is necessary to quickly peel, ferment or dry pulp and other pulps, and the conventional (1) In the refining of coffee beans in (4), the active ingredient contained in the pulp part is removed without using the pulper, and it is rotted (oxidative decomposition) in the pulper-treated water. there were.
In view of the above-mentioned problems, the present invention is not only used as a quick coffee bean while suppressing spoilage after harvesting coffee fruits, but also obtains effective ingredients in foods and the like from the skin and pulp parts of pulp and the like. It is an object.

The present inventors have found a high-pressure treatment method for coffee fruit and a method for producing a high-pressure treated product that can suppress the decay and oxidative degradation of the components contained in the pulp part and the seed part by performing high-pressure treatment on the coffee fruit. I came up with the invention. That is, the present invention provides the following means.
[1] A method for producing a high-pressure processed product of coffee fruit, comprising a step of separating at least one processed product of a seed part and a part other than the seed part after the step of subjecting the coffee fruit to a high-pressure treatment of 10 to 1000 MPa. A method for producing a high-pressure processed product of coffee fruit, comprising:
[2] The method includes a step of adding enzyme-added water containing 0.001 to 10% by mass of enzyme in a range of 100 mass times or less with respect to the mass of coffee fruit before the step of applying the high-pressure treatment. The method for producing a high-pressure processed product of coffee fruit according to item 1 above.
[3] The method for producing a high-pressure treated product of coffee fruit according to

item

1 or 2, wherein the temperature of the high-pressure treatment is in the range of 30 to 120 ° C.

[4] The method for producing a high-pressure processed product of coffee fruit according to any one of items 1 to 3, wherein a compound capable of adjusting pH is added.
[5] The step of subjecting the coffee fruit to a high pressure treatment of 10 to 1000 MPa comprises a first step of charging the coffee fruit into a high pressure device and a second step of carrying out the pressure in the high pressure device in the range of 10 to 1000 MPa. 5. The method for producing a high-pressure processed product of coffee fruit according to any one of items 1 to 4 above.
[6] The method for producing a high-pressure processed coffee fruit product according to item 5, further including a third step of removing the processed product from the high-pressure apparatus after the second step.

[7] The high-pressure processed product of coffee fruit according to item 6 above, wherein after performing the first step to the third step, fresh coffee fruit is added to the first step and the first step to the third step are sequentially repeated. Manufacturing method.
[8] The method according to any one of items 1 to 7, further comprising a step of drying the seed part or a step of separating components contained in the coffee fruit from parts other than the seed part. A method for producing a high-pressure processed product of coffee fruit.
[9] A processed product obtained from the method for producing a high-pressure processed product of coffee fruit according to any one of 1 to 8 above.

[10] A method for high-pressure treatment of coffee fruit, comprising subjecting coffee fruit to a high-pressure treatment of 10 to 1000 MPa.
[11] The item 10 above, wherein the enzyme-added water containing 0.001 to 10% by mass is added in a range of 100 mass times or less with respect to the mass of the coffee fruit before the high-pressure treatment. High pressure processing method for coffee berries.
[12] The method for high-pressure treatment of coffee fruit according to item 10 or 11, wherein the temperature is in the range of 30 to 120 ° C.
[13] The high pressure treatment method for coffee fruit according to any one of items 10 to 12, wherein a compound capable of adjusting pH is added.

According to the coffee fruit high pressure treatment method and the high pressure treated product production method of the present invention, coffee fruit pulper pulverization treatment and fermentation treatment (usually 1 to 2 days) for removing slime (smilage), parchment (endocarp) ) Is not required as a separate process, and the coffee fruit refining process can be greatly shortened and the production cost can be reduced.

The cross-sectional schematic of a coffee fruit is shown. The schematic process (an example) of the high pressure process of the coffee fruit based on embodiment of this invention is shown. Prior art (1) The outline process of the processing method of the coffee bean by a washing type is shown. The general | schematic process of the processing method of the coffee bean by a prior art (2) Sumatra type (wet hull method) is shown. The general | schematic process of the processing method of the coffee bean by a prior art (3) Brazilian type (pulp-to-natural method) is shown. The outline process of the processing method of the coffee bean by the prior art (4) natural drying type (natural method) is shown. The typical chemical structure of chlorogenic acid is shown. It is an example of the external appearance photograph of the coffee fruit (raw material) used in the Example. It is an example of the external appearance photograph of the state accommodated in the retort bag of the coffee fruit (raw material) used in the Example. In each Example, it is the external appearance photograph which looked at the liquefaction state after a high pressure process. It is an example of the HPLC component analysis result of a liquid substance. It is an example of the figure which shows the pressure dependence with respect to the extraction amount (recovery) of chlorogenic acid and caffeic acid. It is an example of the figure which shows the temperature dependence with respect to the extraction amount (recovery) of chlorogenic acid and caffeic acid.

The present invention provides the above-mentioned means. Preferably, an aqueous solution containing 0.001 to 10% by mass of an enzyme is added to the coffee fruit within a range of 100 mass times or less with respect to the mass of the coffee fruit. A method for producing a high-pressure processed product of coffee fruit, comprising a step of performing a high-pressure treatment of 10 to 1000 MPa, and then a step of separating at least one kind of processed product of a seed part and a part other than the seed part; Provide related dependent inventions.
Hereinafter, embodiments of the present invention will be described in detail.
FIG. 1 shows a cross-sectional view of coffee fruit. Coffee fruits are generally picked from red ripe fruits (cherries). The fruit component comprises an outer skin 1, a lower pulp 2, a mule 3 made of mucous pectin, an inner pericarp parchment 4, and two seeds 5.

FIG. 2: shows the outline (an example) of the manufacturing method of the high pressure processed material of the coffee fruit which concerns on embodiment of this invention. In Fig. 2, the collected coffee berries are placed in an apparatus capable of high-pressure treatment, and after high-pressure treatment, the seeds and jelly-like materials are separated from the treated product that has been liquefied (the jelly-like materials are entangled around the seeds). To do.
The seed is dried after washing and recovered as green beans, and the jelly-like product represents a process of separating a liquid (aqueous solution) derived from pulp, mulege, and fermented parchment.
Here, the liquid substance contains a substance that is an effective component for plant fiber decomposition products, foods, and the like. Separation of the beneficial component substance can be achieved by removing the fibrous decomposition product by employing a filtration method, a compression dehydration method, a centrifugal separation method, or the like, thereby obtaining an aqueous solution portion in which the active ingredient is dissolved. Furthermore, this aqueous solution part can be isolated and collected as an active ingredient substance using size exclusion chromatography (SEC method, gel filtration chromatography, etc.).

The invention according to an embodiment of the present invention is a method for producing a high-pressure treated product of coffee fruit, wherein after the step of subjecting the coffee fruit to a high-pressure treatment of 10 to 1000 MPa, at least one kind of part other than the seed part and the seed part is provided. Provided is a method for producing a high-pressure processed product of coffee fruit, comprising a step of separating the processed product.
Here, the pressure for performing the high-pressure treatment may be a pressure exceeding normal temperature, and in order to exert a remarkable effect, the pressure is preferably in the range of 10 to 1000 MPa, more preferably in the range of 30 to 800 MPa, and more preferably in the range of 50 to 600 MPa. A range of is desirable. When the pressure which performs a high pressure process is less than 10 MPa, there exists a possibility that the effect of this invention may be reduced remarkably. In addition, when the processing pressure exceeds 1000 MPa, there is a risk of impairing the reliability of the pressure resistance of a container or power equipment that performs high-pressure processing, resulting in a decrease in safety and a longer operating time, which greatly affects production costs. There is a risk of incurring results. Moreover, there exists a possibility of reducing an enzyme activity.

Thus, in the present invention, by applying a high pressure treatment to coffee fruit, it is possible to suppress the decay of coffee fruit and fungi, and to activate the action of the coffee fruit enzyme having an autolytic enzyme, Compared to the techniques (1) to (4), it is possible to remove the outer skin, pulp, mules, parchment, etc. in a short time that is not comparable and with simple work processes. Moreover, the effect of the present invention is accelerated by positively supplementing the enzyme from the outside.
In the production method of the present invention, the enzyme-added water containing 0.001 to 10% by mass of enzyme is added in a range of 100 mass times or less with respect to the mass of coffee fruit before the high-pressure treatment step. A process may be included.

In the production method of the present invention, the coffee fruit brought from the normal production area is also put into tank water or the like also for sorting, and after sorting the garbage and washing the coffee fruit, it is transferred into a high-pressure treatment apparatus, and no water is used. The high-pressure treatment is performed under addition or by adding a predetermined amount of water. Here, the amount of water added is preferably less than 10 times, more preferably less than 5 times, and preferably less than 3 times the mass of coffee fruit to be processed. If the amount of water exceeds 10 times the amount, the amount of liquid obtained after high-pressure treatment increases, resulting in the subsequent concentration of the aqueous solution containing the active ingredient requires a lot of energy and time. Isolation may be difficult.

In the present invention, the enzyme is preferably added before the high-pressure treatment step. For example, the enzyme is used in the range of 0.01 to 5% by mass relative to the dry solid mass of the coffee fruit. The range of 0.1 to 2% by mass is more desirable. If the amount of enzyme added is less than 0.01, the liquefaction action of pulp or the like may not be exhibited to the maximum, and if it exceeds 5 mass%, the production cost will be significantly increased. The enzyme has a function of fermenting in a water tank to remove part of the pulp remaining in the parchment, and further, the fermentation reaction is promoted in a high-pressure environment. As a result, many useful fermentation components can be produced.

The treatment temperature during the high-pressure treatment is usually preferably in the range of 30 to 120 ° C, more preferably in the range of 30 to 100 ° C, and preferably in the range of 30 to 80 ° C. If the processing temperature is lower than 30 ° C., the effect of the present invention may be significantly reduced. Further, when the processing temperature exceeds 120 ° C., the time required for heating to cooling becomes longer, which may result in greatly affecting the production cost.
However, in the treatment in the high temperature range above room temperature, the effect of “boiled” can be imparted to the coffee beans (seed part), and as a result, the high pressure treatment at the high temperature of the present invention is applied. As the components of raw beans are decomposed, sugars and amino acids increase, and as a beverage after roasting coffee beans, the richness and umami components are expected to increase.

In the present invention, preferably, a pH adjusting agent may be added when the high pressure treatment is performed. As the pH adjuster, any pH adjuster used for food pH adjustment can be widely used. Examples include citric acid, trisodium citrate, sodium carbonate, phosphoric acid and phosphoric acid.
The pH adjuster is preferably one that can be adjusted in the range of pH 4-9.

Furthermore, in the method for producing a coffee fruit high-pressure processed product of the present invention, the step of subjecting the coffee fruit to a high-pressure treatment of 10 to 1000 MPa includes a first step of charging the coffee fruit into the high-pressure device and a pressure in the high-pressure device of 10 to It consists of the 2nd process implemented in the range of 1000 MPa. Moreover, you may include the 3rd process which takes out a processed material from a high voltage | pressure apparatus after a 2nd process. Then, after performing the first step to the third step, a method for producing a high-pressure processed product of coffee fruit is provided, in which new coffee fruits are added to the first step and the first step to the third step are sequentially repeated. .
Furthermore, in this invention, you may include the process of isolate | separating the component contained in a coffee fruit from the process of drying a seed part, or parts other than a seed part.

Moreover, the processed material obtained from the manufacturing method of the high pressure processed material of the coffee fruit of this invention is provided.
Furthermore, the present invention provides a method for high-pressure treatment of coffee fruit, characterized by subjecting coffee fruit to a high-pressure treatment of 10 to 1000 MPa.

In the present invention, when the coffee fruit is put into the high-pressure apparatus, a flexible resin bag (for example, a laminated bag) is used to deaerate and seal with a predetermined method to shut off the outside air. High pressure treatment can prevent coffee fruit oxidation. Here, as a high-pressure processing apparatus that can be used for high-pressure processing, an apparatus that uses hydrostatic pressure in a sealed container can be generally employed. For example, high hydrostatic pressure devices such as known devices for food processing, CIP devices, pulse combined high pressure processing devices, medium and low hydrostatic pressure processing devices, direct pressurization method (400 MPa or more) and indirect pressure A pressure method (400 MPa or less) is suitable.

More specifically, Kobe Steel's CIP equipment (model CP900), Kobe Steel's pulse combined high-pressure treatment equipment, Kobe Steel's WIP equipment, Kobe Steel's ultra-high pressure treatment equipment Dr. CHEF, SUGINO Co., Ltd. Machine servo pressure 500 (HPV-50C20-S type) Food processing equipment manufactured by Ishikawajima-Harima Heavy Industries Co., Ltd., HYPREX TEST 1TA-90 manufactured by Yamamoto Water Pressure Industrial Co., Ltd., high-pressure processing test equipment manufactured by NPS Machinery Co., Ltd. Examples include batch type devices such as BP800, Toyo Koatsu Co., Ltd. Whole Extract Device.

In addition, as a device capable of continuous high-pressure treatment, a horizontal HPP ultra-high pressure treatment device (trade name “FOOD FRESHER”) manufactured by Kobe Steel, a Hiperbaric (120 type, etc.) device, etc. are also applied.
The enzyme used in the present invention can be selected from at least one of oxidoreductase, transferase, hydrolase, eliminase, isomerase, and synthase. Of these, hydrolase is preferably used. Examples of hydrolases include phosphatase (ALPAcP), amylase (starch degrading enzyme), leucine aminopeptidase (LAP), lipase, trypsin, chymotrypsin, protease (protein hydrolase), urokinase, urease, β-galactosidase, Glucosidase, lysozyme, β-lactamase, adenosine triphosphate hydrolase (ATPase), arginase, cellulase, hemicellulase, pectinase, xylanase, invertase, phospholipase, tanase, dextranase, etc. You can choose.
Furthermore, cysteine enzyme, pineapple enzyme, papain enzyme (purified papain) and the like can be mentioned as well.

In the present invention, an enzyme agent using an enzyme as a main ingredient can also be used. Examples of the enzyme agent include coculase P, α-amylase, glucoamylase, rotease “trade name coclase”, amylase “trade name coclase G2”, cellulase “trade name sucrase C”, and xylanase (hemicellulase) from Mitsubishi Foods Corporation. , "Trade name sucrase X", pectinase "trade name sucrase N", pectinase "trade name sucrase S", pectinase, xylanase "trade name sucrase A", invertase, papain "purified papain", phospholipase "phospholipase A1", tannase, Dextranase “dextranase 2F” and the like can be mentioned, and at least one can be selected. In addition, cysteine enzymes and pineapple enzymes are also used.

In the present invention, it is preferable to use at least one enzyme selected from the group consisting of proteolytic enzymes and plant fiber degrading enzymes (cellulase, pectinase, etc.). It is also effective to use a proteolytic enzyme alone or in combination with other enzymes.

Patent Document 4 discloses a method for producing an edible extract product from an edible raw material of coffee, before the edible raw material is pulverized into particles, the particles are extracted in water to produce an extract, and filtered using a filter. A method of adding an enzyme for agglutinating carbohydrates in an extract is disclosed, but the present invention relates to a method for producing a high-pressure processed product of coffee fruit before the step of applying high-pressure treatment. High-pressure treatment of coffee fruit that promotes liquefaction from coffee fruit by adding added water and performs predetermined high-pressure treatment to separate at least one processed product from the seed part and the part other than the seed part The present invention relates to a method for manufacturing a product.

Further, in the invention according to the embodiment of the present invention, the step of subjecting the coffee fruit to a high pressure treatment of 10 to 1000 MPa includes the first step of charging the coffee fruit into the high pressure device and the pressure in the high pressure device in the range of 10 to 1000 MPa. It may comprise a second step to be performed, and may include a third step after the second step for removing the processed material from the high-pressure apparatus.

For this reason, when high-pressure processing of a large amount of coffee fruit is performed, after the first to third steps, a new coffee fruit raw material is added to the first step and the first to third steps flow. It is possible to use a high-pressure apparatus that can be sequentially and repeatedly performed in terms of work. In such a high-pressure apparatus, after performing the first step to the third step, a new coffee fruit raw material is introduced into the first step, and the first step to the third step are sequentially performed as a flow operation. it can.

FIG. 3 shows a schematic process of a coffee bean processing method called a prior art (1) water-washing method (washed method). In this method, the harvested coffee berries are removed with a pulper (pulp remover), then the outer skin and pulp are removed, and then transferred to a fermenter to decompose mucilage (pectin) that is slimy by the power of enzymes for 1-2 days. Remove. Depending on the production area, the slime may be forcibly removed by a machine called a musi-jim bar without using a fermenter. After the fermenter treatment, the green coffee beans with parchment (endum) are removed. After washing with water, it is dried until the water content becomes about 11 to 12% by mass, the parchment is removed with a threshing machine, and the green beans are taken out.

FIG. 4 shows a schematic process of the coffee beans processing method by the prior art (2) Sumatra method (wet hull method). In this method, the harvested coffee berries are removed with a pulper, and the skin and flesh are removed and dried to a moisture content of 40 to 50% by mass with mucilage and parchment (endocarps) attached. Then, remove the parchment with a threshing machine and take out the green beans. The threshed raw beans are dried until the water content becomes about 11 to 12% by mass.

FIG. 5 shows a schematic process of a coffee bean processing method according to the prior art (3) Brazilian method (pulp to natural method). In this method, the harvested coffee berries are crushed with pulper and the flesh is removed and dried to a crunchy state with mucilage and parchment. Then remove musilage and parchment with a threshing machine and take out the green beans.

FIG. 6 shows a schematic process of a coffee bean processing method according to the prior art (4) natural drying method (natural method). This method is a simple method in which the harvested coffee fruit is spread on a rug and dried for a long period of time, and then threshed to take out raw beans. Adopted according to the natural environment of the production area.

As described above, in the prior arts (1) to (4), the processing process includes a pulper (pulp removal machine) process, a fermentation process (about 1 to 2 days), a drying process (long-term air drying), a water washing process, and a threshing process. It is a process that takes advantage of the natural environment of the production area.

(Isolation of beneficial ingredients)
As described above, components effective for foods and the like can be isolated from the jelly-like product (liquid product) obtained by the method for producing a high-pressure processed product of coffee fruits of the present invention. Typical compound derivatives include chlorogenic acid (also known as caffeoylquinic acid), polyphenolic compounds such as caffeoylquinic acid, high to low molecular weight polysaccharides, caffeine, and flavonols. Recently, it has been known that polyphenolic compounds have the effect of reducing active oxygen which causes illness and aging, etc. Figure 7 shows the chemical structure of typical components of chlorogenic acid derivatives. Show.

In the present invention, since the amount of water used can be limited as compared with the prior arts (1) to (4), the concentration of the aqueous solution containing the active ingredient after the high-pressure treatment does not require much energy and time, and the single active ingredient can be used. There is an advantage that separation is easy.

In addition, after performing the high pressure treatment of the coffee fruit of the present invention, by further adding a CO2 supercritical treatment to the treated product of the seed part and the part other than the seed part, Decomposed components soluble in CO2 fluid can be removed from the processed product, not only facilitating the isolation of the active ingredients, but also the balance of richness and taste as a beverage after roasting coffee beans (seed part) Can be improved.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

Example 1 (Sample 1)
About 20 g of coffee fruit is weighed and placed in a transparent laminating bag (R type) manufactured by Fukusuke Kogyo Co., Ltd. (referred to as a laminating bag in this specification), and sucked and deaerated by a predetermined method with a sealer This was sealed and placed in a high-pressure treatment apparatus at a temperature of 75 ° C. and 100 MPa, and a high-pressure treatment for 24 hours was performed. When the laminating bag containing the coffee fruit was taken out of the high pressure processing apparatus, the liquid was oozing out although the shape of the coffee fruit was maintained . In addition, FIG. 8 is an external appearance photograph of the coffee fruit (raw material) used in the example. FIG. 9 is an appearance photograph of coffee fruit (raw material) stored in a laminated bag before high pressure treatment. The sample 1 figure of FIG. 10 is an external appearance photograph after performing the high-pressure process of Example 1 (refer Table 1). In Table 1, “○” indicates that the liquid leaching can be observed from the appearance of the laminated bag, “◎” indicates that many liquids can be observed, and oozes the liquid in its original form. It was judged as “x” that no was observed.

Example 2 (Sample 2)
When carried out in the same manner as in Example 1 except that the same amount of water as that of the coffee fruit was sealed, the shape of the coffee fruit was maintained, but a liquid was leached (see Table 1). Sample 2 in FIG. 10 is an appearance photograph after the high-pressure treatment of Example 2 is performed.

Example 3 (Sample 3)
Except for adding 0.01 g of "Enzyme D" (cellulase + pectinase, plant fiber degrading enzyme) manufactured by Supercritical Technology Laboratory, the shape of the coffee fruit was greatly collapsed. Many liquids oozed from the coffee fruit (see Table 1). Sample 3 in FIG. 10 is an appearance photograph after the high-pressure treatment in Example 3 is performed.

Example 4 (Sample 4)
Except for adding 0.01 g of “Enzyme E” (protease, proteolytic enzyme) manufactured by Supercritical Technology Laboratory Co., Ltd., it was carried out in the same manner as in Example 2; Many liquids were leached (see Table 1). Sample 4 in FIG. 10 is an appearance photograph after the high-pressure treatment of Example 4 is performed.

Example 5 (Sample 5)
Except for adding 0.01 g of “Enzyme P” (papain enzyme) manufactured by Mitsubishi Chemical Food Co., Ltd., it was carried out in the same manner as in Example 2; It oozed out (see Table 1). Sample 5 in FIG. 10 is an appearance photograph after the high-pressure treatment of Example 5 is performed.

In addition, when the enzyme D (Example 3) and the enzyme E (Example 4) were compared, when the enzyme D was added, the shape of the coffee fruit was greatly deformed, and more liquid product was produced. On the other hand, when the enzyme P (Example 5) was used, many green beans slipped out in many liquids. As described above, when a plurality of enzymes are used, the effect of enzyme addition appears clearly.
The liquid and coffee beans were separated from the sample 5 obtained by high-pressure treatment in Example 5, and the liquid was analyzed for its active ingredients with reference to the description of Patent Document 2, etc. As a result, caffeine, chlorogenic acid, Catechin and epicatechin were detected. The yields of these active ingredients are based on the theoretical values of the data values published by VDF FutureCeuticals (http://www.coffeeberry.com/chemistry-comparison-whole-coffee-green-coffee-bean). The yield was estimated to be about 20% to 50%.

Example 6
Except that the amount of “enzyme P” (papain enzyme) was changed from 0.01 g to 0.2 g, the same procedure as in Example 5 was carried out, and the components of the liquid material exuded from the coffee fruit were analyzed by HPLC (high performance liquid chromatography). ), Chlorogenic acid, caffeic acid and caffeine were detected as shown in FIG. In addition, the liquid which exuded from the coffee fruit was separated by filtering the liquid and coffee beans using a filter or the like by a predetermined method. HPLC measurement is a method commonly used by those skilled in the art, for example, ODS column, column oven 30 ° C., eluent; acetonitrile eluent of 1% by weight aqueous formic acid (1 part acetonitrile; 9 parts aqueous solution), flow rate 1 mL / min, detector An ultraviolet-visible spectroscopic detector UV-vis (325 nm).

Example 7
The same procedure as in Example 5 was carried out except that the high-pressure treatment time was changed to 17 hours and “enzyme P” (papain enzyme) was changed from 0.01 g to 0.2 g. When the pressure dependence with respect to extraction (recovery amount) was investigated, the result shown in FIG. 12 was obtained. In addition, in FIG. 12, it compared with the component recovery amount when a pressure is not applied as a comparison. The recovered amounts of the components were analyzed by a predetermined method after separating the liquid after high pressure treatment and adjusting the pH to 4 to 5 by a predetermined method. As is clear from FIG. 12, it was found that more chlorogenic acid (Chloro_A.) And caffeic acid (Caffe_A.) Can be extracted under a high pressure of 100 MPa.

Example 8
In order to investigate the dependence of the treatment temperature, the treatment temperature is set to 75 ° C. and 65 ° C., the enzyme “enzyme P” (papain enzyme) alone, and the enzyme P and “enzyme D” (cellulase system: cellulase + pectinase) The same procedure as in Example 5 was conducted except that the equivalent amount of enzyme P and “enzyme E” (protease) were used in equivalent amounts, and the total amount of enzyme used was changed from 0.01 g to 0.2 g. When the treatment temperature dependency on the extraction (recovered amount) of inacid was examined, the results shown in FIG. 13 were obtained. The amount of components recovered was the same as in Example 7. As is clear from FIG. 13, it was found that high-pressure treatment at 75 ° C. can extract more chlorogenic acid (Chloro_A.) And caffeic acid (Caffe_A.) Than 65 ° C.

Comparative Example 1
Weigh about 20 g of coffee fruit and 20 g of water (equal portion), put in a transparent laminated bag, suck and deaerate with a prescribed method, seal with a sealer, and let stand at room temperature and atmospheric pressure for 24 hours Observed. There was no change in the appearance of the coffee fruit in the laminated bag (see Table 2). The appearance determination in Table 2 was the same as that in Table 1.

Comparative Example 2
When carried out in the same manner as Comparative Example 1 except that 0.01 g of enzyme D was added, no change was observed in the appearance of the coffee fruit in the laminated bag (see Table 2).

Thus, from the high-pressure treatment method for coffee fruit according to the present invention, an active ingredient of a plant fiber degradation product derived from coffee beans (seed), pulp, etc., which has not been conventionally available, can be produced. Substances serving as active ingredients for foods and the like are further widely used for feed addition to cattle, pigs, birds, fish, etc., health maintenance supplements, and health drinks.

1: Hull 2: Flesh 3: Mureage (Mucous: Pectin)
4: Parchment (endocarp)
5: Seeds

Claims

A step of adding an aqueous solution containing 0.001 to 10% by mass of an enzyme to the coffee fruit within a range of 100 mass times or less with respect to the mass of the coffee fruit and subjecting the coffee fruit to a high pressure treatment of 10 to 1000 MPa;
And a step of separating at least one processed product from the seed part and a part other than the seed part. A method for producing a high-pressure processed coffee fruit product.
2. The method for producing a high-pressure processed coffee fruit product according to claim 1, wherein the temperature of the high-pressure treatment is in the range of 30 to 120 ° C.
The method for producing a high-pressure treated product of coffee fruit according to claim 1 or 2, wherein a compound capable of adjusting pH is added when the high-pressure treatment is performed.
The step of performing the high pressure treatment includes a first step of charging the coffee fruit and the aqueous solution into a high pressure device, and a second step of performing the high pressure treatment with the pressure in the high pressure device in the range of 10 to 1000 MPa. The method for producing a high-pressure processed product of coffee fruit according to any one of claims 1 to 3, wherein:
The method for producing a high-pressure processed coffee fruit product according to claim 4, further comprising a third step of removing the processed product from the high-pressure apparatus after the second step.
The coffee fruit according to claim 5, wherein after performing the third process from the first process, a new coffee fruit is put into the high-pressure apparatus and the first process to the third process are sequentially repeated. Manufacturing method of high-pressure processed product.
7. The method according to claim 1, further comprising a step of drying the separated seed part or a step of separating components contained in the coffee fruit from parts other than the separated seed part. The manufacturing method of the high pressure processed material of the coffee fruit of description.
A processed product obtained from the method for producing a high-pressure processed product of coffee fruit according to any one of claims 1 to 7.
A high pressure of coffee fruit characterized by adding an aqueous solution containing 0.001 to 10% by mass of an enzyme to the coffee fruit within a range of 100 mass times or less with respect to the mass of the coffee fruit, and subjecting the coffee fruit to a high pressure treatment of 10 to 1000 MPa. Processing method.
The method for high-pressure treatment of coffee fruit according to claim 9, wherein the temperature during the high-pressure treatment is in the range of 30 to 120 ° C.
The method for high-pressure treatment of coffee fruit according to claim 9 or 10, wherein a compound capable of adjusting pH is added when the high-pressure treatment is performed.