WO2018123390A1 - Method for roasting coffee beans to enrich fruity aroma and method for producing coffee extract - Google Patents
Method for roasting coffee beans to enrich fruity aroma and method for producing coffee extract Download PDFInfo
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- WO2018123390A1 WO2018123390A1 PCT/JP2017/042477 JP2017042477W WO2018123390A1 WO 2018123390 A1 WO2018123390 A1 WO 2018123390A1 JP 2017042477 W JP2017042477 W JP 2017042477W WO 2018123390 A1 WO2018123390 A1 WO 2018123390A1
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- coffee
- coffee beans
- roasting
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- extract
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- 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
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- 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
Definitions
- the present invention relates to a method for roasting coffee beans and a method for producing a coffee extract for enhancing fruity aroma.
- Patent Document 1 discloses that green coffee beans are soaked in awamori, dried and roasted to obtain an extract from roasted coffee beans.
- Patent Document 2 discloses ethyl isovalerate obtained by fermenting raw coffee beans with microorganisms, roasting, preparing a slurry by wet-grinding roasted coffee beans, and recovering volatile components by stripping. An aroma-containing composition is disclosed.
- Patent Document 3 discloses that a vegetable oil containing ethyl isovalerate is obtained by fermenting green coffee beans with microorganisms, roasting, and extracting the roasted coffee beans, and using this as an additive for coffee beverages.
- Patent Document 4 discloses that the taste of regular coffee during extraction is maintained by adding ethyl acetate to a coffee beverage and adjusting the concentration of ethyl acetate to 5 to 60 ppm.
- Patent Document 5 discloses that coffee flavor is additively or synergistically enhanced by combining 3 ppm or more of ethyl acetate with ethyl isovalerate.
- An object of the present invention is to provide a method for roasting coffee beans and a method for producing a coffee extract to enhance fruity aroma.
- the present invention provides the following. (1) A method for roasting coffee beans, comprising a step of roasting coffee beans in the presence of alcohol. (2) A method for producing a coffee extract, comprising a step of roasting coffee beans in the presence of alcohol and a step of extracting the roasted coffee beans with water.
- the roasting step includes a step of contacting coffee beans with alcohol and roasting the coffee beans.
- the alcohol in the contacting step is an aqueous alcohol solution.
- the weight of alcohol per 100 g of coffee beans is 0.1 g or more.
- the coffee extract contains 30 ppb or more of ethyl acetate.
- a coffee product comprising blending roasted coffee beans obtained by the roasting method of (1) and / or a coffee extract obtained by any of the methods of (2) to (8) Production method.
- Coffee Beans may be either green coffee beans or roasted coffee beans. However, when roasted coffee beans are used, coffee beans having a roasting degree lower than the roasting degree to be achieved in the roasting process are used.
- the term “coffee extract” refers to a product extracted from coffee beans.
- the coffee extract may be in any form such as liquid, solid, and semi-solid.
- the liquid coffee extract includes an extract obtained by extracting roasted coffee beans with a solvent such as water, a diluted or concentrated extract of the extract, and a slurry containing coffee beans or a pulverized product thereof. Can be mentioned.
- the solid coffee extract include frozen coffee extract, dry powder, granules, capsules, and tablets.
- Semi-solid coffee extracts include pastes and gels. In the context of the present specification, when referring specifically to a liquid coffee extract, it may also be referred to as a “coffee extract”.
- coffee means coffee beans and products obtained using coffee beans. Examples include green coffee beans, roasted coffee beans, coffee extracts, and products containing these, as well as processed products thereof.
- the coffee beans include green coffee beans and roasted coffee beans. Green coffee beans are obtained by refining and selecting coffee cherries harvested from coffee berries (varieties such as Arabica and Caneferra, production areas, and bean grades are not particularly limited).
- Ethyl acetate, ethyl isovalerate Ethyl acetate (also known as Acetic acid ethyl ester) and / or Ethyl isovalerate; also known as Butanoic acid 3-methyl-ethyl ester, Butyric acid 3-methyl-ethyl ester , Isovaleric acid ethyl ester) can be used as an indicator component of fruity aroma in the present invention.
- a part or all of ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from the raw coffee beans, or may be derived from others.
- all ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from the raw coffee beans. In that case, the process of mix
- a part of ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from raw coffee beans, and the rest may be derived from raw materials other than the coffee beans.
- the blending of ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans may be performed in one or both of the roasting process and the extraction process of coffee beans, and these processes are You may carry out as another process.
- ethyl acetate and / or ethyl isovalerate can be blended after the coffee bean extraction step.
- the content of ethyl acetate and / or ethyl isovalerate derived from the raw coffee beans and the Brix of the coffee extract are measured, and ethyl acetate and / or isoyoshi derived from the raw materials other than coffee beans are measured.
- the amount of ethyl herbate can be determined.
- ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans include those obtained by any means.
- examples of such ethyl acetate and / or ethyl isovalerate include those contained in plant extracts, those contained in microbial fermentation products, and chemical compounds.
- it may be ethyl acetate and / or ethyl isovalerate obtained by concentrating or purifying the plant extract, the microbial fermentation product, or the chemical synthesis product.
- the concentration can be performed at any degree of concentration, and the purification can be performed at any degree of purification.
- flavor composition etc. can also be used as ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans.
- the present invention provides a method for roasting coffee beans.
- the roasting method includes a step of roasting coffee in the presence of alcohol (roasting step).
- conditions such as temperature, time, and L value can be appropriately set according to the target roasting degree.
- the alcohol used at the said roasting process is not restrict
- the alcohol may be a combination of one or two or more alcohols.
- coffee beans and alcohol need only exist in the same system at any point in time.
- Means for accomplishing this include, but are not limited to, roasting coffee beans that have been contacted with alcohol.
- the coffee beans brought into contact with alcohol may include, but are not limited to, coffee beans washed with alcohol, coffee beans soaked in alcohol, and coffee beans sprayed with alcohol. Conditions such as the number of times of contact, time, and time can be appropriately set.
- the contact between the coffee beans and the alcohol may be a process different from the roasting process, or may be performed in the roasting process.
- the roasting step can be performed after the contact.
- alcohol can be supplied in a roasting process and a coffee bean and alcohol can be contacted.
- the roasting process can be started after contacting the coffee beans with the alcohol, and alcohol can be added during the roasting process.
- the contact between the coffee beans and the alcohol is preferably performed before the roasting step.
- Examples of the alcohol used for contact with the coffee beans include an alcohol stock solution and a solvent containing alcohol.
- an aqueous alcohol solution is preferable.
- the alcohol aqueous solution is a mixture of alcohol and an aqueous solvent, and examples thereof include a mixture of alcohol and water, and a mixture of alcohol and aqueous buffer.
- the alcohol content of the aqueous alcohol solution can be set as appropriate.
- the alcohol content can be measured by any known method. For example, when ethanol is used as the alcohol, the ethanol content can be measured using a vibrating densimeter.
- a sample from which carbon dioxide gas has been removed is prepared by filtering or sonicating the object to be measured, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured.
- Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C) which is an appendix to the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) The ethanol content is measured by converting the amount.
- the weight of the alcohol brought into contact with the coffee beans can be defined by a weight ratio that is not particularly limited as long as the effect of the present invention is achieved.
- the weight of alcohol is more preferably 0.1 g or more per 100 g of coffee beans, further preferably 0.5 g or more, and even more preferably 1 g or more.
- the upper limit of the alcohol weight is preferably 20 g or less per 100 g of coffee beans.
- roasting coffee beans in the presence of alcohol causes a dehydration condensation reaction between the compounds contained in the coffee beans (possibly organic acids) and the alcohol.
- alcohol when ethanol is used as the alcohol, it is considered that an ethyl ester compound such as ethyl acetate or ethyl isovalerate is produced.
- the roasting method of the present invention When low-grade coffee beans are used as raw materials and the roasting method of the present invention is performed, it becomes possible to make the fruity aroma of roasted coffee beans obtained closer to the fruity aroma of roasted coffee beans obtained from higher grade coffee beans. obtain. In addition, when a high-grade coffee bean is used as a raw material and the roasting method of the present invention is performed, the fruity aroma of the obtained coffee bean can be further enhanced.
- the present invention further provides roasted coffee beans.
- Roasted coffee beans comprise ethyl acetate and ethyl isovalerate.
- the ethyl acetate content of roasted coffee beans when obtaining a coffee extract using the coffee beans, the ethyl acetate content of the coffee extract is preferably 30 ppb or more, more preferably 70 ppb or more, more preferably 100 ppb or more, The amount is more preferably 300 ppb or more.
- the content of such ethyl acetate is not limited, but is preferably 0.14 mg or more, more preferably 0.34 mg or more, further preferably 0.48 mg or more, and even more preferably 1 per 100 g of roasted coffee beans. .44 mg or more of ethyl acetate.
- the ethyl isovalerate content of roasted coffee beans is preferably 10 ppb or more, more preferably 20 ppb or more, even more preferably when the coffee extract is used to obtain a coffee extract using the coffee beans. Is an amount such that it is 30 ppb or more, and even more preferably 50 ppb or more.
- the content of such ethyl isovalerate is not limited, but is preferably 0.048 mg or more, more preferably 0.096 mg or more, still more preferably 0.14 mg or more, even more preferably, per 100 g of roasted coffee beans. May be 0.24 mg or more of ethyl acetate.
- the extract has an ethyl acetate content of 30 ppb (30 ⁇ 10 ⁇ 3 mg / mg).
- L if the ethyl isovalerate content is 10 ppb (10 ⁇ 10 ⁇ 3 mg / L),
- /L ⁇ 1.2 ⁇ (1/0.25) 0.048 mg It becomes.
- the above extraction rate is considered to be almost equal to the migration rate of ethyl acetate and ethyl isovalerate.
- the present invention further provides a method for producing a coffee extract.
- the manufacturing method includes a step of roasting coffee beans in the presence of ethanol (roasting step) and a step of extracting the roasted coffee beans with water (extraction step).
- roasting process The roasting process described in the above-described roasting method of coffee beans can be applied as the roasting process of the present invention.
- the extraction process is performed after the roasting process.
- roasted coffee beans are extracted with water to obtain a coffee extract.
- a known method such as a paper drip method, a nell drip method, a siphon method, a French press method, an espresso method, or a water method can be used depending on the purpose.
- the water used in the extraction step can exist in a solid, liquid, and gas (water vapor) state, but liquid and gas (water vapor) are preferably applicable to the present invention. Further, other conditions of the extraction process such as extraction temperature and extraction time can be set as appropriate.
- the coffee extract obtained through the extraction step preferably contains ethyl acetate at 30 ppb or more, more preferably 70 ppb or more, further preferably 100 ppb or more, and even more preferably 300 ppb or more.
- the upper limit is preferably less than 3000 ppb.
- the coffee extract contains ethyl isovalerate preferably at least 10 ppb, more preferably at least 20 ppb, even more preferably at least 30 ppb, even more preferably at least 50 ppb.
- the upper limit value is preferably 150 ppb or less.
- the coffee extract may be concentrated as necessary. Concentration can be performed using general techniques such as lyophilization, evaporation, and ultrafiltration membrane, but is not limited thereto. And the said coffee extract can also be made into forms, such as a liquid, an emulsion (oil-in-water emulsion, water-in-oil emulsion), a paste, a gel, a powder, a granule, a tablet, a capsule, etc. according to the objective.
- the fruity aroma of the obtained coffee extract can be brought close to the fruity aroma of the coffee extract obtained from higher-grade coffee beans. Can be.
- the coffee beans of high grade as a raw material and performing the method for producing a coffee extract of the present invention it may be possible to further enhance the fruity aroma of the obtained coffee extract.
- the coffee extract of the present invention may be concentrated as necessary.
- the coffee extract may be in the form of a liquid, an emulsion (oil-in-water emulsion, water-in-oil emulsion), paste, gel, powder, granule, tablet, capsule, or the like depending on the purpose.
- the coffee extract of the present invention can be applied to the production of coffee products.
- the fruity aroma of the coffee product can be enhanced by blending the coffee extract.
- the coffee product includes a semi-finished product (not completed but having substantially the same configuration as the final product) and a final product containing the coffee extract of the present invention.
- about 0.5 to 2.0% of the coffee extract is added to the coffee product.
- the coffee product contains 0.15 ppb or more of ethyl acetate.
- the coffee extract and coffee product of the present invention may be in the form of a container for the purpose of storage, transportation or distribution in the market.
- a container of any form / material may be used.
- a container such as a bottle, a can, a barrel, or a plastic bottle can be used.
- Example 1 ⁇ Roasting process of coffee beans> The amount of ethanol required to enhance the fruity fragrance was examined by changing the amount of ethanol brought into contact with green coffee beans.
- roasting was performed using a roasting machine (Meister-2.5, Daiwa Iron Works Co., Ltd.). When the temperature inside the roaster reached 180 ° C., green coffee beans were added and roasting was started. Roasting was performed until the L value of the coffee beans was about 22. The L value of the coffee beans being roasted was judged by visually comparing the coffee beans collected from the sampling port of the roaster with a color sample. The roasted coffee beans were cooled under atmospheric conditions. The coffee beans thus obtained were used as roasted coffee beans.
- the ethyl acetate concentration in the coffee extract is 61 ppb, 80 ppb, 168 ppb, and 902 ppb, respectively. there were.
- the ethyl isovalerate concentration in the coffee extract is 23 ppb, 17 ppb, 18 ppb, 30 ppb.
- ethyl acetate and / or ethyl isovalerate can be used as an indicator component of coffee fruity aroma. And it is thought that a fruity scent is strengthened by making ethanol absorption amount per 100g of green coffee beans into 0.1g or more. And if the ethanol absorption amount is 0.1 g or more, the enhancement of the fruity aroma of coffee can be sensorially recognized (two or more points), and if the ethanol absorption amount is 0.5 g or more, The fruity aroma of coffee can be felt even more strongly and sensually (3 or more).
Abstract
Provided are a method for roasting coffee beans to enrich the fruity aroma and a method for producing a coffee extract. The method for roasting coffee beans comprises a step for roasting the coffee beans in the presence of an alcohol.
Description
本発明は、フルーティー香を増強するためのコーヒー豆の焙煎方法及びコーヒー抽出物の製造方法に関する。
The present invention relates to a method for roasting coffee beans and a method for producing a coffee extract for enhancing fruity aroma.
コーヒーは世界で最も親しまれている飲料の一つである。コーヒーの風味に対する好みは、人及び地域により様々である。このようなニーズに応えるべく、コーヒーの香り生成に関する様々な技術が報告されている。特許文献１は、コーヒー生豆を泡盛に浸し、乾燥させ、焙煎し、焙煎コーヒー豆から抽出液を得ることを開示する。特許文献２は、コーヒー生豆を微生物により発酵させ、焙煎し、焙煎コーヒー豆を湿式粉砕してスラリーを調製し、ストリッピングにより揮発性成分を回収することにより得られる、イソ吉草酸エチルを含有するアロマ含有組成物を開示する。特許文献３は、コーヒー生豆を微生物により発酵させ、焙煎し、焙煎コーヒー豆を抽出することにより、イソ吉草酸エチルを含有する植物油を得、これをコーヒー飲料用添加剤にすることを開示する。特許文献４は、コーヒー飲料に酢酸エチルを添加し、酢酸エチルの濃度を５～６０ｐｐｍに調整することにより、抽出時のレギュラーコーヒーの味わいを保持することを開示する。特許文献５は、３ｐｐｍ以上の酢酸エチルをイソ吉草酸エチルと組み合わせることにより、相加的又は相乗的にコーヒーの風味を増強することを開示する。
Coffee is one of the most popular beverages in the world. The preference for coffee flavor varies from person to person and region. In order to meet such needs, various techniques related to coffee aroma generation have been reported. Patent Document 1 discloses that green coffee beans are soaked in awamori, dried and roasted to obtain an extract from roasted coffee beans. Patent Document 2 discloses ethyl isovalerate obtained by fermenting raw coffee beans with microorganisms, roasting, preparing a slurry by wet-grinding roasted coffee beans, and recovering volatile components by stripping. An aroma-containing composition is disclosed. Patent Document 3 discloses that a vegetable oil containing ethyl isovalerate is obtained by fermenting green coffee beans with microorganisms, roasting, and extracting the roasted coffee beans, and using this as an additive for coffee beverages. Disclose. Patent Document 4 discloses that the taste of regular coffee during extraction is maintained by adding ethyl acetate to a coffee beverage and adjusting the concentration of ethyl acetate to 5 to 60 ppm. Patent Document 5 discloses that coffee flavor is additively or synergistically enhanced by combining 3 ppm or more of ethyl acetate with ethyl isovalerate.
しかし、先行技術により得られるコーヒー抽出物は、フルーティー香の強さに改善の余地がある。本発明は、フルーティー香を増強するためのコーヒー豆の焙煎方法及びコーヒー抽出物の製造方法の提供を目的とする。
However, the coffee extract obtained by the prior art has room for improvement in the strength of the fruity incense. An object of the present invention is to provide a method for roasting coffee beans and a method for producing a coffee extract to enhance fruity aroma.
本発明の発明者らは、コーヒーのフルーティー香に寄与する成分に着目して探索を行った。その結果、エチルエステル化合物がコーヒーのフルーティー香に影響することを見出し、コーヒー豆の焙煎方法を工夫することによりフルーティー香を増強することに成功した。かかる知見に基づいて、本発明を完成させた。限定されないが、本発明により以下のものが提供される。
（１）コーヒー豆をアルコールの存在下で焙煎する工程を含んでなる、コーヒー豆の焙煎方法。
（２）コーヒー豆をアルコールの存在下で焙煎する工程、及び当該焙煎コーヒー豆を水で抽出する工程を含んでなる、コーヒー抽出物の製造方法。
（３）前記焙煎する工程は、コーヒー豆とアルコールを接触させる工程と前記コーヒー豆を焙煎することを含む、（１）又は（２）に記載の方法。
（４）前記接触させる工程におけるアルコールはアルコール水溶液である、（３）の方法。
（５）前記接触させる工程において、コーヒー豆１００ｇあたりのアルコールの重量が０．１ｇ以上である、（１）～（４）のいずれかの方法。
（６）前記コーヒー抽出物は、３０ｐｐｂ以上の酢酸エチルを含有する、（２）～（５）のいずれかの製造方法。
（７）前記コーヒー抽出物は、１０ｐｐｂ以上のイソ吉草酸エチルを含有する、（６）の製造方法。
（８）前記アルコールは、エタノール、メタノール、プロパノール、及びその組み合わせからなる群より選ばれる、（１）～（７）のいずれかの方法。
（９）（１）の焙煎方法により得られる焙煎コーヒー豆及び／又は（２）～（８）のいずれかの方法により得られるコーヒー抽出物を配合することを含んでなる、コーヒー製品の製造方法。
（１０）３０ｐｐｂ以上かつ３０００ｐｐｂ未満の酢酸エチルを含むことを特徴とする、（２）～（８）のいずれかの方法により得られるコーヒー抽出物。
（１１）０．１５ｐｐｂ以上かつ６０ｐｐｂ未満の酢酸エチルを含むことを特徴とする、（９）に記載の方法により得られるコーヒー製品
（１２）酢酸エチルを１００ｇあたり０．１４ｍｇ以上含んでなる、焙煎コーヒー豆。
（１３）イソ吉草酸エチルを１００ｇあたり０．０４８ｍｇ以上含んでなる、（１２）に記載の焙煎コーヒー豆。 The inventors of the present invention conducted a search focusing on components that contribute to the fruity aroma of coffee. As a result, the inventors found that ethyl ester compounds affect the fruity aroma of coffee and succeeded in enhancing the fruity aroma by devising a method for roasting coffee beans. Based on these findings, the present invention has been completed. Without being limited thereto, the present invention provides the following.
(1) A method for roasting coffee beans, comprising a step of roasting coffee beans in the presence of alcohol.
(2) A method for producing a coffee extract, comprising a step of roasting coffee beans in the presence of alcohol and a step of extracting the roasted coffee beans with water.
(3) The method according to (1) or (2), wherein the roasting step includes a step of contacting coffee beans with alcohol and roasting the coffee beans.
(4) The method of (3), wherein the alcohol in the contacting step is an aqueous alcohol solution.
(5) The method according to any one of (1) to (4), wherein, in the contacting step, the weight of alcohol per 100 g of coffee beans is 0.1 g or more.
(6) The method according to any one of (2) to (5), wherein the coffee extract contains 30 ppb or more of ethyl acetate.
(7) The method for producing (6), wherein the coffee extract contains 10 ppb or more of ethyl isovalerate.
(8) The method according to any one of (1) to (7), wherein the alcohol is selected from the group consisting of ethanol, methanol, propanol, and combinations thereof.
(9) A coffee product comprising blending roasted coffee beans obtained by the roasting method of (1) and / or a coffee extract obtained by any of the methods of (2) to (8) Production method.
(10) A coffee extract obtained by any one of (2) to (8), characterized by containing ethyl acetate of 30 ppb or more and less than 3000 ppb.
(11) 0.15 ppb or more and less than 60 ppb ethyl acetate, the coffee product obtained by the method according to (9) (12) comprising 0.14 mg or more of ethyl acetate per 100 g, Roasted coffee beans.
(13) Roasted coffee beans according to (12), comprising 0.048 mg or more of ethyl isovalerate per 100 g.
（１）コーヒー豆をアルコールの存在下で焙煎する工程を含んでなる、コーヒー豆の焙煎方法。
（２）コーヒー豆をアルコールの存在下で焙煎する工程、及び当該焙煎コーヒー豆を水で抽出する工程を含んでなる、コーヒー抽出物の製造方法。
（３）前記焙煎する工程は、コーヒー豆とアルコールを接触させる工程と前記コーヒー豆を焙煎することを含む、（１）又は（２）に記載の方法。
（４）前記接触させる工程におけるアルコールはアルコール水溶液である、（３）の方法。
（５）前記接触させる工程において、コーヒー豆１００ｇあたりのアルコールの重量が０．１ｇ以上である、（１）～（４）のいずれかの方法。
（６）前記コーヒー抽出物は、３０ｐｐｂ以上の酢酸エチルを含有する、（２）～（５）のいずれかの製造方法。
（７）前記コーヒー抽出物は、１０ｐｐｂ以上のイソ吉草酸エチルを含有する、（６）の製造方法。
（８）前記アルコールは、エタノール、メタノール、プロパノール、及びその組み合わせからなる群より選ばれる、（１）～（７）のいずれかの方法。
（９）（１）の焙煎方法により得られる焙煎コーヒー豆及び／又は（２）～（８）のいずれかの方法により得られるコーヒー抽出物を配合することを含んでなる、コーヒー製品の製造方法。
（１０）３０ｐｐｂ以上かつ３０００ｐｐｂ未満の酢酸エチルを含むことを特徴とする、（２）～（８）のいずれかの方法により得られるコーヒー抽出物。
（１１）０．１５ｐｐｂ以上かつ６０ｐｐｂ未満の酢酸エチルを含むことを特徴とする、（９）に記載の方法により得られるコーヒー製品
（１２）酢酸エチルを１００ｇあたり０．１４ｍｇ以上含んでなる、焙煎コーヒー豆。
（１３）イソ吉草酸エチルを１００ｇあたり０．０４８ｍｇ以上含んでなる、（１２）に記載の焙煎コーヒー豆。 The inventors of the present invention conducted a search focusing on components that contribute to the fruity aroma of coffee. As a result, the inventors found that ethyl ester compounds affect the fruity aroma of coffee and succeeded in enhancing the fruity aroma by devising a method for roasting coffee beans. Based on these findings, the present invention has been completed. Without being limited thereto, the present invention provides the following.
(1) A method for roasting coffee beans, comprising a step of roasting coffee beans in the presence of alcohol.
(2) A method for producing a coffee extract, comprising a step of roasting coffee beans in the presence of alcohol and a step of extracting the roasted coffee beans with water.
(3) The method according to (1) or (2), wherein the roasting step includes a step of contacting coffee beans with alcohol and roasting the coffee beans.
(4) The method of (3), wherein the alcohol in the contacting step is an aqueous alcohol solution.
(5) The method according to any one of (1) to (4), wherein, in the contacting step, the weight of alcohol per 100 g of coffee beans is 0.1 g or more.
(6) The method according to any one of (2) to (5), wherein the coffee extract contains 30 ppb or more of ethyl acetate.
(7) The method for producing (6), wherein the coffee extract contains 10 ppb or more of ethyl isovalerate.
(8) The method according to any one of (1) to (7), wherein the alcohol is selected from the group consisting of ethanol, methanol, propanol, and combinations thereof.
(9) A coffee product comprising blending roasted coffee beans obtained by the roasting method of (1) and / or a coffee extract obtained by any of the methods of (2) to (8) Production method.
(10) A coffee extract obtained by any one of (2) to (8), characterized by containing ethyl acetate of 30 ppb or more and less than 3000 ppb.
(11) 0.15 ppb or more and less than 60 ppb ethyl acetate, the coffee product obtained by the method according to (9) (12) comprising 0.14 mg or more of ethyl acetate per 100 g, Roasted coffee beans.
(13) Roasted coffee beans according to (12), comprising 0.048 mg or more of ethyl isovalerate per 100 g.
＜用語の説明＞
１．コーヒー豆
本明細書において、「コーヒー豆」というときは、コーヒー生豆及び焙煎コーヒー豆のいずれであってもよい。但し、焙煎コーヒー豆を用いる場合は、焙煎工程において達成すべき焙煎度より焙煎度が低いコーヒー豆を用いる。 <Explanation of terms>
1. Coffee Beans In the present specification, the term “coffee beans” may be either green coffee beans or roasted coffee beans. However, when roasted coffee beans are used, coffee beans having a roasting degree lower than the roasting degree to be achieved in the roasting process are used.
１．コーヒー豆
本明細書において、「コーヒー豆」というときは、コーヒー生豆及び焙煎コーヒー豆のいずれであってもよい。但し、焙煎コーヒー豆を用いる場合は、焙煎工程において達成すべき焙煎度より焙煎度が低いコーヒー豆を用いる。 <Explanation of terms>
1. Coffee Beans In the present specification, the term “coffee beans” may be either green coffee beans or roasted coffee beans. However, when roasted coffee beans are used, coffee beans having a roasting degree lower than the roasting degree to be achieved in the roasting process are used.
２．コーヒー抽出物
本明細書において、「コーヒー抽出物」というときは、コーヒー豆より抽出された物をいう。コーヒー抽出物は、例えば、液体、固体、及び半固体等、いずれの形態であってもよい。液体のコーヒー抽出物としては、焙煎コーヒー豆を水等の溶媒で抽出することにより得られる抽出液、当該抽出液を希釈又は濃縮したもの、及びコーヒー豆又はその粉砕物を含有するスラリー等が挙げられる。固体のコーヒー抽出物としては、コーヒー抽出液の凍結物、乾燥粉末、顆粒、カプセル、及び錠剤等が挙げられる。半固体のコーヒー抽出物としては、ペースト及びゲル等が挙げられる。本明細書の文脈において、液体のコーヒー抽出物を特に指す場合、「コーヒー抽出液」ということもある。 2. Coffee extract In this specification, the term “coffee extract” refers to a product extracted from coffee beans. The coffee extract may be in any form such as liquid, solid, and semi-solid. The liquid coffee extract includes an extract obtained by extracting roasted coffee beans with a solvent such as water, a diluted or concentrated extract of the extract, and a slurry containing coffee beans or a pulverized product thereof. Can be mentioned. Examples of the solid coffee extract include frozen coffee extract, dry powder, granules, capsules, and tablets. Semi-solid coffee extracts include pastes and gels. In the context of the present specification, when referring specifically to a liquid coffee extract, it may also be referred to as a “coffee extract”.
本明細書において、「コーヒー抽出物」というときは、コーヒー豆より抽出された物をいう。コーヒー抽出物は、例えば、液体、固体、及び半固体等、いずれの形態であってもよい。液体のコーヒー抽出物としては、焙煎コーヒー豆を水等の溶媒で抽出することにより得られる抽出液、当該抽出液を希釈又は濃縮したもの、及びコーヒー豆又はその粉砕物を含有するスラリー等が挙げられる。固体のコーヒー抽出物としては、コーヒー抽出液の凍結物、乾燥粉末、顆粒、カプセル、及び錠剤等が挙げられる。半固体のコーヒー抽出物としては、ペースト及びゲル等が挙げられる。本明細書の文脈において、液体のコーヒー抽出物を特に指す場合、「コーヒー抽出液」ということもある。 2. Coffee extract In this specification, the term “coffee extract” refers to a product extracted from coffee beans. The coffee extract may be in any form such as liquid, solid, and semi-solid. The liquid coffee extract includes an extract obtained by extracting roasted coffee beans with a solvent such as water, a diluted or concentrated extract of the extract, and a slurry containing coffee beans or a pulverized product thereof. Can be mentioned. Examples of the solid coffee extract include frozen coffee extract, dry powder, granules, capsules, and tablets. Semi-solid coffee extracts include pastes and gels. In the context of the present specification, when referring specifically to a liquid coffee extract, it may also be referred to as a “coffee extract”.
３．コーヒー
本明細書において、「コーヒー」というときは、コーヒー豆及びコーヒー豆を利用して得られる物を意味するものとする。例えば、コーヒー生豆、焙煎コーヒー豆、コーヒー抽出物、及びこれらを含有する物、更にはこれらの加工物が挙げられる。ここで、コーヒー豆は、コーヒー生豆及び焙煎コーヒー豆を包含する。コーヒー生豆は、コーヒーノキ（アラビカ種及びカネフェラ種等の品種、生産地、並びに豆の等級は特に制限されない）から収穫されたコーヒーチェリーを精製及び選別することにより得られる。 3. Coffee In this specification, the term “coffee” means coffee beans and products obtained using coffee beans. Examples include green coffee beans, roasted coffee beans, coffee extracts, and products containing these, as well as processed products thereof. Here, the coffee beans include green coffee beans and roasted coffee beans. Green coffee beans are obtained by refining and selecting coffee cherries harvested from coffee berries (varieties such as Arabica and Caneferra, production areas, and bean grades are not particularly limited).
本明細書において、「コーヒー」というときは、コーヒー豆及びコーヒー豆を利用して得られる物を意味するものとする。例えば、コーヒー生豆、焙煎コーヒー豆、コーヒー抽出物、及びこれらを含有する物、更にはこれらの加工物が挙げられる。ここで、コーヒー豆は、コーヒー生豆及び焙煎コーヒー豆を包含する。コーヒー生豆は、コーヒーノキ（アラビカ種及びカネフェラ種等の品種、生産地、並びに豆の等級は特に制限されない）から収穫されたコーヒーチェリーを精製及び選別することにより得られる。 3. Coffee In this specification, the term “coffee” means coffee beans and products obtained using coffee beans. Examples include green coffee beans, roasted coffee beans, coffee extracts, and products containing these, as well as processed products thereof. Here, the coffee beans include green coffee beans and roasted coffee beans. Green coffee beans are obtained by refining and selecting coffee cherries harvested from coffee berries (varieties such as Arabica and Caneferra, production areas, and bean grades are not particularly limited).
４．酢酸エチル、イソ吉草酸エチル
酢酸エチル（Ethyl acetate；別名: Acetic acid ethyl ester）及び／又はイソ吉草酸エチル（Ethyl isovalerate；別名：Butanoic acid 3-methyl-ethyl ester、Butyric acid 3-methyl-ethyl ester、Isovaleric acid ethyl ester）は、本発明において、フルーティー香の指標成分として用いることができる。 4). Ethyl acetate, ethyl isovalerate; Ethyl acetate (also known as Acetic acid ethyl ester) and / or Ethyl isovalerate; also known as Butanoic acid 3-methyl-ethyl ester, Butyric acid 3-methyl-ethyl ester , Isovaleric acid ethyl ester) can be used as an indicator component of fruity aroma in the present invention.
酢酸エチル（Ethyl acetate；別名: Acetic acid ethyl ester）及び／又はイソ吉草酸エチル（Ethyl isovalerate；別名：Butanoic acid 3-methyl-ethyl ester、Butyric acid 3-methyl-ethyl ester、Isovaleric acid ethyl ester）は、本発明において、フルーティー香の指標成分として用いることができる。 4). Ethyl acetate, ethyl isovalerate; Ethyl acetate (also known as Acetic acid ethyl ester) and / or Ethyl isovalerate; also known as Butanoic acid 3-methyl-ethyl ester, Butyric acid 3-methyl-ethyl ester , Isovaleric acid ethyl ester) can be used as an indicator component of fruity aroma in the present invention.
本明細書において、コーヒー抽出物に含まれる酢酸エチル及び／又はイソ吉草酸エチルの一部又は全ては、原料のコーヒー豆に由来してもよいし、又はそれ以外のものに由来してもよい。例えば、コーヒー抽出物に含まれる酢酸エチル及び／又はイソ吉草酸エチルは全て、原料のコーヒー豆に由来してもよい。その場合、コーヒー豆以外の原料に由来する酢酸エチル及び／又はイソ吉草酸エチルを配合する工程は行わなくてもよい。別の例として、コーヒー抽出物に含まれる酢酸エチル及び／又はイソ吉草酸エチルは、一部が原料のコーヒー豆に由来し、その残部が当該コーヒー豆以外の原料に由来してもよい。ここで、コーヒー豆以外の原料に由来する酢酸エチル及び／又はイソ吉草酸エチルの配合は、コーヒー豆の焙煎工程及び抽出工程のいずれか一方又は両方で行ってもよいし、これら工程とは別の工程として行ってもよい。好ましくは、コーヒー豆の抽出工程の後に酢酸エチル及び／又はイソ吉草酸エチルを配合することができる。前記いずれかの工程において、原料のコーヒー豆に由来する酢酸エチル及び／又はイソ吉草酸エチルの含量並びにコーヒー抽出物のＢｒｉｘを測定し、コーヒー豆以外の原料に由来する酢酸エチル及び／又はイソ吉草酸エチルの配合量を決定することができる。
In this specification, a part or all of ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from the raw coffee beans, or may be derived from others. . For example, all ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from the raw coffee beans. In that case, the process of mix | blending ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans does not need to be performed. As another example, a part of ethyl acetate and / or ethyl isovalerate contained in the coffee extract may be derived from raw coffee beans, and the rest may be derived from raw materials other than the coffee beans. Here, the blending of ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans may be performed in one or both of the roasting process and the extraction process of coffee beans, and these processes are You may carry out as another process. Preferably, ethyl acetate and / or ethyl isovalerate can be blended after the coffee bean extraction step. In any of the above steps, the content of ethyl acetate and / or ethyl isovalerate derived from the raw coffee beans and the Brix of the coffee extract are measured, and ethyl acetate and / or isoyoshi derived from the raw materials other than coffee beans are measured. The amount of ethyl herbate can be determined.
本明細書でいう、コーヒー豆以外の原料に由来する酢酸エチル及び／又はイソ吉草酸エチルには、任意の手段により得られるものが含まれる。このような酢酸エチル及び／又はイソ吉草酸エチルとして、例えば、植物抽出物に含まれるもの、微生物発酵産物に含まれるもの、及び化学合成物などが挙げられる。或いは、当該植物抽出物、当該微生物発酵産物、又は当該化学合成物を濃縮又は精製手段に供することにより得られる酢酸エチル及び／又はイソ吉草酸エチルであってもよい。なお、当該濃縮は任意の濃縮度で行うことができ、そして当該精製は任意の精製度で行うことができる。また、コーヒー豆以外の原料に由来する酢酸エチル及び／又はイソ吉草酸エチルとして、市販の香料組成物等を用いることもできる。
As used herein, ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans include those obtained by any means. Examples of such ethyl acetate and / or ethyl isovalerate include those contained in plant extracts, those contained in microbial fermentation products, and chemical compounds. Alternatively, it may be ethyl acetate and / or ethyl isovalerate obtained by concentrating or purifying the plant extract, the microbial fermentation product, or the chemical synthesis product. Note that the concentration can be performed at any degree of concentration, and the purification can be performed at any degree of purification. Moreover, a commercially available fragrance | flavor composition etc. can also be used as ethyl acetate and / or ethyl isovalerate derived from raw materials other than coffee beans.
＜コーヒー豆の焙煎方法＞
本発明は、コーヒー豆の焙煎方法を提供する。当該焙煎方法は、コーヒーをアルコールの存在下で焙煎する工程（焙煎工程）を含んでなる。焙煎工程においては、目的とする焙煎度に応じ、温度、時間、及びＬ値等の条件を適宜設定することができる。そして、当該焙煎工程で用いるアルコールは、本発明の効果が奏される限り制限されないが、例えば、メタノール、エタノール、及びプロパノール等が挙げられる。また、アルコールは、１又は２以上のアルコールの組み合わせであってもよい。 <Roasting method of coffee beans>
The present invention provides a method for roasting coffee beans. The roasting method includes a step of roasting coffee in the presence of alcohol (roasting step). In the roasting step, conditions such as temperature, time, and L value can be appropriately set according to the target roasting degree. And although the alcohol used at the said roasting process is not restrict | limited as long as the effect of this invention is show | played, For example, methanol, ethanol, propanol, etc. are mentioned. The alcohol may be a combination of one or two or more alcohols.
本発明は、コーヒー豆の焙煎方法を提供する。当該焙煎方法は、コーヒーをアルコールの存在下で焙煎する工程（焙煎工程）を含んでなる。焙煎工程においては、目的とする焙煎度に応じ、温度、時間、及びＬ値等の条件を適宜設定することができる。そして、当該焙煎工程で用いるアルコールは、本発明の効果が奏される限り制限されないが、例えば、メタノール、エタノール、及びプロパノール等が挙げられる。また、アルコールは、１又は２以上のアルコールの組み合わせであってもよい。 <Roasting method of coffee beans>
The present invention provides a method for roasting coffee beans. The roasting method includes a step of roasting coffee in the presence of alcohol (roasting step). In the roasting step, conditions such as temperature, time, and L value can be appropriately set according to the target roasting degree. And although the alcohol used at the said roasting process is not restrict | limited as long as the effect of this invention is show | played, For example, methanol, ethanol, propanol, etc. are mentioned. The alcohol may be a combination of one or two or more alcohols.
焙煎工程は、そのいずれかの時点において、コーヒー豆とアルコールが同じ系に存在していればよい。当該事項を達成する手段として、限定されないが、アルコールと接触させたコーヒー豆を焙煎することが挙げられる。ここで、アルコールと接触させたコーヒー豆とは、アルコールで洗浄されたコーヒー豆、アルコールに浸したコーヒー豆、及びアルコールを噴霧したコーヒー豆等を挙げることができるが、これらに限定されない。当該接触の回数、時間、及び時期等の条件は適宜設定することができる。コーヒー豆とアルコールの接触（接触工程）は、焙煎工程とは別の工程としてもよいし、焙煎工程の中で行うこともできる。例えば、当該接触を行った後に焙煎工程を行うことができる。或いは、焙煎工程においてアルコールを供給し、コーヒー豆とアルコールの接触を行うことができる。更に、コーヒー豆とアルコールの接触を行った後に焙煎工程を開始し、焙煎工程の途中でアルコールを追加することもできる。コーヒー豆とアルコールの接触は、好ましくは焙煎工程の前に行う。
In the roasting process, coffee beans and alcohol need only exist in the same system at any point in time. Means for accomplishing this include, but are not limited to, roasting coffee beans that have been contacted with alcohol. Here, the coffee beans brought into contact with alcohol may include, but are not limited to, coffee beans washed with alcohol, coffee beans soaked in alcohol, and coffee beans sprayed with alcohol. Conditions such as the number of times of contact, time, and time can be appropriately set. The contact between the coffee beans and the alcohol (contact process) may be a process different from the roasting process, or may be performed in the roasting process. For example, the roasting step can be performed after the contact. Or alcohol can be supplied in a roasting process and a coffee bean and alcohol can be contacted. Furthermore, the roasting process can be started after contacting the coffee beans with the alcohol, and alcohol can be added during the roasting process. The contact between the coffee beans and the alcohol is preferably performed before the roasting step.
コーヒー豆との接触に用いるアルコールとしては、アルコール原液及びアルコールを含有する溶媒等を挙げることができる。当該溶媒としては、アルコール水溶液が好ましい。ここで、アルコール水溶液とは、アルコールと水系溶媒の混合物であり、例えば、アルコールと水の混合物、及びアルコールと水系緩衝液の混合物が挙げられる。アルコール水溶液のアルコール含量は、適宜設定することができる。アルコール含量は、公知のいずれの方法により測定することができる。例えば、アルコールとしてエタノールを用いる場合、エタノール含量は振動式密度計を用いて測定することができる。より詳細には、測定対象を濾過又は超音波処理することによって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の１５℃における密度を測定し、国税庁所定分析法（平１９国税庁訓令第６号、平成１９年６月２２日改訂）の付表である「第２表 アルコール分と密度（１５℃）及び比重（１５/１５℃）換算表」を用いて換算することによりエタノール含量を測定する。
Examples of the alcohol used for contact with the coffee beans include an alcohol stock solution and a solvent containing alcohol. As the solvent, an aqueous alcohol solution is preferable. Here, the alcohol aqueous solution is a mixture of alcohol and an aqueous solvent, and examples thereof include a mixture of alcohol and water, and a mixture of alcohol and aqueous buffer. The alcohol content of the aqueous alcohol solution can be set as appropriate. The alcohol content can be measured by any known method. For example, when ethanol is used as the alcohol, the ethanol content can be measured using a vibrating densimeter. More specifically, a sample from which carbon dioxide gas has been removed is prepared by filtering or sonicating the object to be measured, and the sample is subjected to direct-fire distillation, and the density of the obtained distillate at 15 ° C. is measured. “Table 2 Conversion Table of Alcohol Content and Density (15 ° C) and Specific Gravity (15/15 ° C)”, which is an appendix to the National Tax Agency Predetermined Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007) The ethanol content is measured by converting the amount.
コーヒー豆と接触させるアルコールの重量は、本発明の効果が奏されるのであれば特に限定されない重量比により規定することもできる。例えば、アルコールの重量はコーヒー豆１００ｇあたり、０．１ｇ以上がより好ましく、０．５ｇ以上がさらに好ましく、１ｇ以上がさらにより好ましい。他方、アルコール重量の上限値はコーヒー豆１００ｇあたり２０ｇ以下とするのが好ましい。
The weight of the alcohol brought into contact with the coffee beans can be defined by a weight ratio that is not particularly limited as long as the effect of the present invention is achieved. For example, the weight of alcohol is more preferably 0.1 g or more per 100 g of coffee beans, further preferably 0.5 g or more, and even more preferably 1 g or more. On the other hand, the upper limit of the alcohol weight is preferably 20 g or less per 100 g of coffee beans.
理論に拘束されないが、アルコール存在下でコーヒー豆を焙煎することによって、コーヒー豆に含まれる化合物（有機酸類と思われる）とアルコールが脱水縮合反応を起こす。例えばアルコールとしてエタノールを用いる場合、酢酸エチルやイソ吉草酸エチル等のエチルエステル化合物が生成すると考えられる。
Although not bound by theory, roasting coffee beans in the presence of alcohol causes a dehydration condensation reaction between the compounds contained in the coffee beans (possibly organic acids) and the alcohol. For example, when ethanol is used as the alcohol, it is considered that an ethyl ester compound such as ethyl acetate or ethyl isovalerate is produced.
低級コーヒー豆を原料に用い、本発明の焙煎方法を行う場合、得られる焙煎コーヒー豆のフルーティー香をより等級の高いコーヒー豆から得られる焙煎コーヒー豆のフルーティー香に近づけることが可能となり得る。また、等級の高いコーヒー豆を原料に用い、本発明の焙煎方法を行う場合、得られるコーヒー豆のフルーティー香をより一層増強することが可能となり得る。
When low-grade coffee beans are used as raw materials and the roasting method of the present invention is performed, it becomes possible to make the fruity aroma of roasted coffee beans obtained closer to the fruity aroma of roasted coffee beans obtained from higher grade coffee beans. obtain. In addition, when a high-grade coffee bean is used as a raw material and the roasting method of the present invention is performed, the fruity aroma of the obtained coffee bean can be further enhanced.
＜焙煎コーヒー豆＞
本発明により、焙煎コーヒー豆がさらに提供される。焙煎コーヒー豆は、酢酸エチル、イソ吉草酸エチルを含んでなる。 <Roasted coffee beans>
The present invention further provides roasted coffee beans. Roasted coffee beans comprise ethyl acetate and ethyl isovalerate.
本発明により、焙煎コーヒー豆がさらに提供される。焙煎コーヒー豆は、酢酸エチル、イソ吉草酸エチルを含んでなる。 <Roasted coffee beans>
The present invention further provides roasted coffee beans. Roasted coffee beans comprise ethyl acetate and ethyl isovalerate.
焙煎コーヒー豆の酢酸エチル含量は、当該コーヒー豆を用いてコーヒー抽出液を得る場合に、当該コーヒー抽出液の酢酸エチル含量が好ましくは３０ｐｐｂ以上、より好ましくは７０ｐｐｂ以上、さらに好ましくは１００ｐｐｂ以上、さらにより好ましくは３００ｐｐｂ以上になるような量である。そのような酢酸エチルの含量は、限定されないが、例えば、焙煎コーヒー豆１００ｇあたり、好ましくは０．１４ｍｇ以上、より好ましくは０．３４ｍｇ以上、さらに好ましくは０．４８ｍｇ以上、さらにより好ましくは１．４４ｍｇ以上の酢酸エチルであってよい。
The ethyl acetate content of roasted coffee beans, when obtaining a coffee extract using the coffee beans, the ethyl acetate content of the coffee extract is preferably 30 ppb or more, more preferably 70 ppb or more, more preferably 100 ppb or more, The amount is more preferably 300 ppb or more. The content of such ethyl acetate is not limited, but is preferably 0.14 mg or more, more preferably 0.34 mg or more, further preferably 0.48 mg or more, and even more preferably 1 per 100 g of roasted coffee beans. .44 mg or more of ethyl acetate.
焙煎コーヒー豆のイソ吉草酸エチル含量は、当該コーヒー豆を用いてコーヒー抽出液を得る場合に、当該コーヒー抽出液のイソ吉草酸エチル含量が好ましくは１０ｐｐｂ以上、より好ましくは２０ｐｐｂ以上、さらに好ましくは３０ｐｐｂ以上、さらにより好ましくは５０ｐｐｂ以上になるような量である。そのようなイソ吉草酸エチルの含量は、限定されないが、例えば、焙煎コーヒー豆１００ｇあたり、好ましくは０．０４８ｍｇ以上、より好ましくは０．０９６ｍｇ以上、さらに好ましくは０．１４ｍｇ以上、さらにより好ましくは０．２４ｍｇ以上の酢酸エチルであってよい。
ここで、焙煎コーヒー豆１００ｇあたりの酢酸エチル含量、イソ吉草酸エチル含量は、次の式：
・酢酸エチル（ｍｇ）＝コーヒー抽出液の酢酸エチルの濃度（ｍｇ／Ｌ）×抽出物の液量（Ｌ）×（１／抽出率）
・イソ吉草酸エチル（ｍｇ）＝コーヒー抽出液のイソ吉草酸エチルの濃度（ｍｇ／Ｌ）×抽出物の液量（Ｌ）×（１／抽出率）
から導くことができる。例えば、焙煎コーヒー豆１００ｇを抽出率２５％で抽出して抽出液が１．２Ｌ得られ、当該抽出液を分析した結果、当該抽出液は酢酸エチル含量が３０ｐｐｂ（３０×１０－３ｍｇ／Ｌ）、イソ吉草酸エチル含量が１０ｐｐｂ（１０×１０－３ｍｇ／Ｌ）であるとすると、
焙煎コーヒー豆１００ｇあたりの酢酸エチル含量は、３０×１０－３ｍｇ／Ｌ×１．２×（１／０．２５）＝０．１４ｍｇ、イソ吉草酸エチル含量は、１０×１０－３ｍｇ／Ｌ×１．２×（１／０．２５）＝０．０４８ｍｇ
となる。但し、上記抽出率は、酢酸エチル及びイソ吉草酸エチルの移行率とほぼ等しいとみなす。 The ethyl isovalerate content of roasted coffee beans is preferably 10 ppb or more, more preferably 20 ppb or more, even more preferably when the coffee extract is used to obtain a coffee extract using the coffee beans. Is an amount such that it is 30 ppb or more, and even more preferably 50 ppb or more. The content of such ethyl isovalerate is not limited, but is preferably 0.048 mg or more, more preferably 0.096 mg or more, still more preferably 0.14 mg or more, even more preferably, per 100 g of roasted coffee beans. May be 0.24 mg or more of ethyl acetate.
Here, the ethyl acetate content and the ethyl isovalerate content per 100 g of roasted coffee beans are expressed by the following formula:
-Ethyl acetate (mg) = concentration of ethyl acetate in coffee extract (mg / L) x liquid volume of extract (L) x (1 / extraction rate)
-Ethyl isovalerate (mg) = concentration of ethyl isovalerate in coffee extract (mg / L) x extract liquid volume (L) x (1 / extraction rate)
Can be derived from. For example, 100 g of roasted coffee beans is extracted at an extraction rate of 25% to obtain 1.2 L of an extract. As a result of analyzing the extract, the extract has an ethyl acetate content of 30 ppb (30 × 10 −3 mg / mg). L), if the ethyl isovalerate content is 10 ppb (10 × 10 −3 mg / L),
The ethyl acetate content per 100 g of roasted coffee beans is 30 × 10 −3 mg / L × 1.2 × (1 / 0.25) = 0.14 mg, and the ethyl isovalerate content is 10 × 10 −3 mg. /L×1.2×(1/0.25)=0.048 mg
It becomes. However, the above extraction rate is considered to be almost equal to the migration rate of ethyl acetate and ethyl isovalerate.
ここで、焙煎コーヒー豆１００ｇあたりの酢酸エチル含量、イソ吉草酸エチル含量は、次の式：
・酢酸エチル（ｍｇ）＝コーヒー抽出液の酢酸エチルの濃度（ｍｇ／Ｌ）×抽出物の液量（Ｌ）×（１／抽出率）
・イソ吉草酸エチル（ｍｇ）＝コーヒー抽出液のイソ吉草酸エチルの濃度（ｍｇ／Ｌ）×抽出物の液量（Ｌ）×（１／抽出率）
から導くことができる。例えば、焙煎コーヒー豆１００ｇを抽出率２５％で抽出して抽出液が１．２Ｌ得られ、当該抽出液を分析した結果、当該抽出液は酢酸エチル含量が３０ｐｐｂ（３０×１０－３ｍｇ／Ｌ）、イソ吉草酸エチル含量が１０ｐｐｂ（１０×１０－３ｍｇ／Ｌ）であるとすると、
焙煎コーヒー豆１００ｇあたりの酢酸エチル含量は、３０×１０－３ｍｇ／Ｌ×１．２×（１／０．２５）＝０．１４ｍｇ、イソ吉草酸エチル含量は、１０×１０－３ｍｇ／Ｌ×１．２×（１／０．２５）＝０．０４８ｍｇ
となる。但し、上記抽出率は、酢酸エチル及びイソ吉草酸エチルの移行率とほぼ等しいとみなす。 The ethyl isovalerate content of roasted coffee beans is preferably 10 ppb or more, more preferably 20 ppb or more, even more preferably when the coffee extract is used to obtain a coffee extract using the coffee beans. Is an amount such that it is 30 ppb or more, and even more preferably 50 ppb or more. The content of such ethyl isovalerate is not limited, but is preferably 0.048 mg or more, more preferably 0.096 mg or more, still more preferably 0.14 mg or more, even more preferably, per 100 g of roasted coffee beans. May be 0.24 mg or more of ethyl acetate.
Here, the ethyl acetate content and the ethyl isovalerate content per 100 g of roasted coffee beans are expressed by the following formula:
-Ethyl acetate (mg) = concentration of ethyl acetate in coffee extract (mg / L) x liquid volume of extract (L) x (1 / extraction rate)
-Ethyl isovalerate (mg) = concentration of ethyl isovalerate in coffee extract (mg / L) x extract liquid volume (L) x (1 / extraction rate)
Can be derived from. For example, 100 g of roasted coffee beans is extracted at an extraction rate of 25% to obtain 1.2 L of an extract. As a result of analyzing the extract, the extract has an ethyl acetate content of 30 ppb (30 × 10 −3 mg / mg). L), if the ethyl isovalerate content is 10 ppb (10 × 10 −3 mg / L),
The ethyl acetate content per 100 g of roasted coffee beans is 30 × 10 −3 mg / L × 1.2 × (1 / 0.25) = 0.14 mg, and the ethyl isovalerate content is 10 × 10 −3 mg. /L×1.2×(1/0.25)=0.048 mg
It becomes. However, the above extraction rate is considered to be almost equal to the migration rate of ethyl acetate and ethyl isovalerate.
＜コーヒー抽出物の製造方法＞
本発明は、さらに、コーヒー抽出物の製造方法を提供する。当該製造方法は、コーヒー豆をエタノールの存在下で焙煎する工程（焙煎工程）、及び当該焙煎コーヒー豆を水で抽出する工程（抽出工程）を含む。 <Method for producing coffee extract>
The present invention further provides a method for producing a coffee extract. The manufacturing method includes a step of roasting coffee beans in the presence of ethanol (roasting step) and a step of extracting the roasted coffee beans with water (extraction step).
本発明は、さらに、コーヒー抽出物の製造方法を提供する。当該製造方法は、コーヒー豆をエタノールの存在下で焙煎する工程（焙煎工程）、及び当該焙煎コーヒー豆を水で抽出する工程（抽出工程）を含む。 <Method for producing coffee extract>
The present invention further provides a method for producing a coffee extract. The manufacturing method includes a step of roasting coffee beans in the presence of ethanol (roasting step) and a step of extracting the roasted coffee beans with water (extraction step).
１．焙煎工程
上記コーヒー豆の焙煎方法において説明した焙煎工程を、本発明の焙煎工程として適用することができる。 1. Roasting process The roasting process described in the above-described roasting method of coffee beans can be applied as the roasting process of the present invention.
上記コーヒー豆の焙煎方法において説明した焙煎工程を、本発明の焙煎工程として適用することができる。 1. Roasting process The roasting process described in the above-described roasting method of coffee beans can be applied as the roasting process of the present invention.
２．抽出工程
抽出工程は焙煎工程の後に行う。当該抽出工程において、焙煎コーヒー豆を水で抽出し、コーヒー抽出液を得る。焙煎コーヒー豆の抽出は、ペーパードリップ方式、ネルドリップ方式、サイフォン方式、フレンチプレス方式、エスプレッソ方式、ウォーター方式等の公知の手法を目的に応じて使い分けることができる。抽出工程に用いる水は、固体、液体、及び気体（水蒸気）の状態で存在し得るが、液体及び気体（水蒸気）が本発明に好ましく適用できる。また、抽出温度及び抽出時間等の抽出工程のその他の条件は、適宜設定することができる。 2. Extraction process The extraction process is performed after the roasting process. In the extraction step, roasted coffee beans are extracted with water to obtain a coffee extract. For extraction of roasted coffee beans, a known method such as a paper drip method, a nell drip method, a siphon method, a French press method, an espresso method, or a water method can be used depending on the purpose. The water used in the extraction step can exist in a solid, liquid, and gas (water vapor) state, but liquid and gas (water vapor) are preferably applicable to the present invention. Further, other conditions of the extraction process such as extraction temperature and extraction time can be set as appropriate.
抽出工程は焙煎工程の後に行う。当該抽出工程において、焙煎コーヒー豆を水で抽出し、コーヒー抽出液を得る。焙煎コーヒー豆の抽出は、ペーパードリップ方式、ネルドリップ方式、サイフォン方式、フレンチプレス方式、エスプレッソ方式、ウォーター方式等の公知の手法を目的に応じて使い分けることができる。抽出工程に用いる水は、固体、液体、及び気体（水蒸気）の状態で存在し得るが、液体及び気体（水蒸気）が本発明に好ましく適用できる。また、抽出温度及び抽出時間等の抽出工程のその他の条件は、適宜設定することができる。 2. Extraction process The extraction process is performed after the roasting process. In the extraction step, roasted coffee beans are extracted with water to obtain a coffee extract. For extraction of roasted coffee beans, a known method such as a paper drip method, a nell drip method, a siphon method, a French press method, an espresso method, or a water method can be used depending on the purpose. The water used in the extraction step can exist in a solid, liquid, and gas (water vapor) state, but liquid and gas (water vapor) are preferably applicable to the present invention. Further, other conditions of the extraction process such as extraction temperature and extraction time can be set as appropriate.
抽出工程を経て得られるコーヒー抽出物は、酢酸エチルを好ましくは３０ｐｐｂ以上、より好ましくは７０ｐｐｂ以上、さらに好ましくは１００ｐｐｂ以上、さらにより好ましくは３００ｐｐｂ以上含有する。他方、上限値は３０００ｐｐｂ未満とするのが好ましい。これに加えて、当該コーヒー抽出物は、イソ吉草酸エチルを好ましくは１０ｐｐｂ以上、より好ましくは２０ｐｐｂ以上、さらに好ましくは３０ｐｐｂ以上、さらにより好ましくは５０ｐｐｂ以上含有する。他方、上限値は１５０ｐｐｂ以下とするのが好ましい。
The coffee extract obtained through the extraction step preferably contains ethyl acetate at 30 ppb or more, more preferably 70 ppb or more, further preferably 100 ppb or more, and even more preferably 300 ppb or more. On the other hand, the upper limit is preferably less than 3000 ppb. In addition to this, the coffee extract contains ethyl isovalerate preferably at least 10 ppb, more preferably at least 20 ppb, even more preferably at least 30 ppb, even more preferably at least 50 ppb. On the other hand, the upper limit value is preferably 150 ppb or less.
上記コーヒー抽出物は、必要に応じて濃縮してもよい。濃縮は、凍結乾燥、エバポレーション、限外濾過膜等の一般的な手法を用いて行うことができるが、これらに限定されない。そして、当該コーヒー抽出物は、目的に応じて、液体、エマルジョン（水中油エマルジョン、油中水エマルジョン）、ペースト、ゲル、粉末、顆粒、錠剤、及びカプセル等の形態にすることもできる。
The coffee extract may be concentrated as necessary. Concentration can be performed using general techniques such as lyophilization, evaporation, and ultrafiltration membrane, but is not limited thereto. And the said coffee extract can also be made into forms, such as a liquid, an emulsion (oil-in-water emulsion, water-in-oil emulsion), a paste, a gel, a powder, a granule, a tablet, a capsule, etc. according to the objective.
低級コーヒー豆を原料に用い、本発明のコーヒー抽出物の製造方法を行う場合、得られるコーヒー抽出物のフルーティー香をより等級の高いコーヒー豆から得られるコーヒー抽出物のフルーティー香に近づけることが可能となり得る。また、等級の高いコーヒー豆を原料に用い、本発明のコーヒー抽出物の製造方法を行う場合、得られるコーヒー抽出物のフルーティー香をより一層増強することが可能となり得る。
When using the coffee extract production method of the present invention using low-grade coffee beans as raw materials, the fruity aroma of the obtained coffee extract can be brought close to the fruity aroma of the coffee extract obtained from higher-grade coffee beans. Can be. Moreover, when using the coffee beans of high grade as a raw material and performing the method for producing a coffee extract of the present invention, it may be possible to further enhance the fruity aroma of the obtained coffee extract.
＜コーヒー製品の製造方法＞
本発明のコーヒー抽出物は、必要に応じて濃縮されていてもよい。そして、当該コーヒー抽出物は、目的に応じて、液体、エマルジョン（水中油エマルジョン、油中水エマルジョン）、ペースト、ゲル、粉末、顆粒、錠剤、及びカプセル等の形態であってもよい。 <Production method of coffee products>
The coffee extract of the present invention may be concentrated as necessary. The coffee extract may be in the form of a liquid, an emulsion (oil-in-water emulsion, water-in-oil emulsion), paste, gel, powder, granule, tablet, capsule, or the like depending on the purpose.
本発明のコーヒー抽出物は、必要に応じて濃縮されていてもよい。そして、当該コーヒー抽出物は、目的に応じて、液体、エマルジョン（水中油エマルジョン、油中水エマルジョン）、ペースト、ゲル、粉末、顆粒、錠剤、及びカプセル等の形態であってもよい。 <Production method of coffee products>
The coffee extract of the present invention may be concentrated as necessary. The coffee extract may be in the form of a liquid, an emulsion (oil-in-water emulsion, water-in-oil emulsion), paste, gel, powder, granule, tablet, capsule, or the like depending on the purpose.
本発明のコーヒー抽出物は、コーヒー製品の製造に適用することができる。限定されないが、コーヒー抽出物を配合することによりコーヒー製品のフルーティ香が強化され得る。ここで、コーヒー製品とは、本発明のコーヒー抽出物を含有する半製品（完成にはいたっていないが、最終製品と実質的に同じ構成を有するもの）及び最終製品を包含する。本発明において、コーヒー製品に対して、コーヒー抽出物を０．５～２．０％程度配合するものとする。コーヒー抽出物を０．５％程度配合し、３０ｐｐｂ以上の酢酸エチルがコーヒー抽出物に含まれる場合、コーヒー製品には酢酸エチルが０．１５ｐｐｂ以上含まれることになる。
The coffee extract of the present invention can be applied to the production of coffee products. Without limitation, the fruity aroma of the coffee product can be enhanced by blending the coffee extract. Here, the coffee product includes a semi-finished product (not completed but having substantially the same configuration as the final product) and a final product containing the coffee extract of the present invention. In the present invention, about 0.5 to 2.0% of the coffee extract is added to the coffee product. When about 0.5% of the coffee extract is blended and 30 ppb or more of ethyl acetate is contained in the coffee extract, the coffee product contains 0.15 ppb or more of ethyl acetate.
本発明のコーヒー抽出物及びコーヒー製品は、保存、運搬、又は市場での流通を目的として、容器詰の形態にしてもよい。いずれの形態・材質の容器を用いてもよく、例えば、ビン、缶、樽、又はペットボトル等の容器を用いることができる。
The coffee extract and coffee product of the present invention may be in the form of a container for the purpose of storage, transportation or distribution in the market. A container of any form / material may be used. For example, a container such as a bottle, a can, a barrel, or a plastic bottle can be used.
［発明の効果］
本発明により、従来技術による方法に比べて、フルーティー香が増強された焙煎コーヒー豆及びコーヒー抽出物を得ることができる。 [The invention's effect]
According to the present invention, it is possible to obtain roasted coffee beans and a coffee extract having an enhanced fruity flavor as compared with the method according to the prior art.
本発明により、従来技術による方法に比べて、フルーティー香が増強された焙煎コーヒー豆及びコーヒー抽出物を得ることができる。 [The invention's effect]
According to the present invention, it is possible to obtain roasted coffee beans and a coffee extract having an enhanced fruity flavor as compared with the method according to the prior art.
以下に本発明の具体例を示す。以下の事項は本発明の理解を目的として提供されるものであり、本発明の範囲を限定することを意図しない。
Specific examples of the present invention are shown below. The following items are provided for the purpose of understanding the present invention and are not intended to limit the scope of the present invention.
［実施例１］
＜コーヒー豆の焙煎工程＞
コーヒー生豆に接触させるエタノール量を変化させ、フルーティー香を増強させるために必要なエタノール量を検討した。 [Example 1]
<Roasting process of coffee beans>
The amount of ethanol required to enhance the fruity fragrance was examined by changing the amount of ethanol brought into contact with green coffee beans.
＜コーヒー豆の焙煎工程＞
コーヒー生豆に接触させるエタノール量を変化させ、フルーティー香を増強させるために必要なエタノール量を検討した。 [Example 1]
<Roasting process of coffee beans>
The amount of ethanol required to enhance the fruity fragrance was examined by changing the amount of ethanol brought into contact with green coffee beans.
コーヒー生豆（ベトナム産、Ｇ１）１００ｇにエタノール水溶液１０ｇを添加し、約１時間静置し、コーヒー生豆にエタノール水溶液を接触させた。その際、エタノール水溶液中のエタノール濃度を０％、１％、５％、１０％、５０％に設定した。即ち、コーヒー生豆１００ｇ当たりのエタノールの添加量は表１の通りである。なお、コーヒー生豆による液体の最大吸収量は、コーヒー生豆１００ｇあたり約２０ｇであることから、表１の添加量は概ね吸収量と見なすことが可能である。
10 g of ethanol aqueous solution was added to 100 g of green coffee beans (produced in Vietnam, G1) and allowed to stand for about 1 hour, and the ethanol aqueous solution was brought into contact with green coffee beans. At that time, the ethanol concentration in the ethanol aqueous solution was set to 0%, 1%, 5%, 10%, and 50%. That is, the amount of ethanol added per 100 g of green coffee beans is as shown in Table 1. In addition, since the maximum absorption amount of the liquid by green coffee beans is about 20 g per 100 g of green coffee beans, the addition amount in Table 1 can be generally regarded as the absorption amount.
その後、コーヒー生豆を回収し、焙煎工程に供した。焙煎は、焙煎機（Ｍｅｉｓｔｅｒ－２．５、株式会社大和鉄工所）を用いて行った。焙煎機内部の温度が１８０℃に達した時点でコーヒー生豆を投入し、焙煎を開始した。コーヒー豆のＬ値が２２程度になるまで焙煎を行った。焙煎中のコーヒー豆のＬ値は、焙煎機のサンプリング口から回収したコーヒー豆を色見本と目視で照合することにより判断した。焙煎後のコーヒー豆を大気条件下で冷却した。このようにして得られたコーヒー豆を焙煎コーヒー豆とした。
Thereafter, green coffee beans were collected and subjected to a roasting process. Roasting was performed using a roasting machine (Meister-2.5, Daiwa Iron Works Co., Ltd.). When the temperature inside the roaster reached 180 ° C., green coffee beans were added and roasting was started. Roasting was performed until the L value of the coffee beans was about 22. The L value of the coffee beans being roasted was judged by visually comparing the coffee beans collected from the sampling port of the roaster with a color sample. The roasted coffee beans were cooled under atmospheric conditions. The coffee beans thus obtained were used as roasted coffee beans.
＜抽出工程＞
得られた焙煎コーヒー豆をコーヒー豆粉砕機（デロンギ株式会社製）で粉砕した。得られた粉砕物１０ｇに対して熱水（イオン交換水）１５０ｇ（給湯倍率１５倍）を投入して抽出を行った。抽出は、コーヒーメーカー（株式会社カリタ製）を用いて行った。得られた抽出液（抽出率：約２０％、Ｂｒｉｘ：１．５～２．０）を流水で冷却した後、以下の分析および官能評価に用いた。 <Extraction process>
The obtained roasted coffee beans were pulverized with a coffee bean pulverizer (Delonghi Co., Ltd.). Extraction was performed by adding 150 g of hot water (ion exchange water) (15 times hot water supply magnification) to 10 g of the obtained pulverized product. Extraction was performed using a coffee maker (manufactured by Carita Co., Ltd.). The obtained extract (extraction rate: about 20%, Brix: 1.5 to 2.0) was cooled with running water, and then used for the following analysis and sensory evaluation.
得られた焙煎コーヒー豆をコーヒー豆粉砕機（デロンギ株式会社製）で粉砕した。得られた粉砕物１０ｇに対して熱水（イオン交換水）１５０ｇ（給湯倍率１５倍）を投入して抽出を行った。抽出は、コーヒーメーカー（株式会社カリタ製）を用いて行った。得られた抽出液（抽出率：約２０％、Ｂｒｉｘ：１．５～２．０）を流水で冷却した後、以下の分析および官能評価に用いた。 <Extraction process>
The obtained roasted coffee beans were pulverized with a coffee bean pulverizer (Delonghi Co., Ltd.). Extraction was performed by adding 150 g of hot water (ion exchange water) (15 times hot water supply magnification) to 10 g of the obtained pulverized product. Extraction was performed using a coffee maker (manufactured by Carita Co., Ltd.). The obtained extract (extraction rate: about 20%, Brix: 1.5 to 2.0) was cooled with running water, and then used for the following analysis and sensory evaluation.
＜フルーティー香の分析＞
上記により得られたコーヒー抽出液をイオン交換水で２０倍に希釈し、その１０ｍｌをＧＣ測定用ガラス製バイアル（２０ｍｌ容）に分注した。そして、内部標準溶液として、ボルネオールを１０μｌ、前記バイアルに添加した。さらに、香気成分のヘッドスペースへの揮発を促進させるために、ＮａＣｌ ３ｇを前記バイアルに添加した。バイアルを密封し、分析用の試料とした。 <Analysis of fruity incense>
The coffee extract obtained above was diluted 20 times with ion-exchanged water, and 10 ml thereof was dispensed into a glass vial for GC measurement (20 ml volume). Then, 10 μl of borneol was added to the vial as an internal standard solution. Further, 3 g of NaCl was added to the vial in order to promote volatilization of the fragrance component into the head space. The vial was sealed and used as a sample for analysis.
上記により得られたコーヒー抽出液をイオン交換水で２０倍に希釈し、その１０ｍｌをＧＣ測定用ガラス製バイアル（２０ｍｌ容）に分注した。そして、内部標準溶液として、ボルネオールを１０μｌ、前記バイアルに添加した。さらに、香気成分のヘッドスペースへの揮発を促進させるために、ＮａＣｌ ３ｇを前記バイアルに添加した。バイアルを密封し、分析用の試料とした。 <Analysis of fruity incense>
The coffee extract obtained above was diluted 20 times with ion-exchanged water, and 10 ml thereof was dispensed into a glass vial for GC measurement (20 ml volume). Then, 10 μl of borneol was added to the vial as an internal standard solution. Further, 3 g of NaCl was added to the vial in order to promote volatilization of the fragrance component into the head space. The vial was sealed and used as a sample for analysis.
当該試料を、以下の条件に設定したＧＣ－ＭＳによる分析に供し、フルーティー香の指標成分として、酢酸エチル及びイソ吉草酸エチルを測定した。
・GC本体装置：Agilent Technologies 7890A
・MS検出器：Agilent Technologies 5975C inert XL MSD with Triple-Axis Detector
・前処理装置：MultiPurpose Sampler MPS for GC
・試料注入条件：DHS(ダイナミックヘッドスペース)法
サンプル温度 25℃
圧力 160kPa
セプタムパージ流量 3 mL/min
スプリットレスモード
・カラム：HP-INNOWAX(長さ：60m、直径：0.250mm、厚さ：0.25 μm)
流量 1.5 mL/min
圧力 160 kPa
・オーブン：40℃→240℃(5℃/min)
・ポストラン：10min
・内部標準：ボルネオール。 The sample was subjected to analysis by GC-MS set under the following conditions, and ethyl acetate and ethyl isovalerate were measured as an indicator component of fruity fragrance.
-GC main unit: Agilent Technologies 7890A
-MS detector: Agilent Technologies 5975C inert XL MSD with Triple-Axis Detector
・ Pretreatment device: MultiPurpose Sampler MPS for GC
・ Sample injection conditions: DHS (dynamic headspace) method Sample temperature 25 ℃
Pressure 160kPa
Septum purge flow rate 3 mL / min
Splitless mode column: HP-INNOWAX (length: 60 m, diameter: 0.250 mm, thickness: 0.25 μm)
Flow rate 1.5 mL / min
Pressure 160 kPa
・ Oven: 40 ℃ → 240 ℃ (5 ℃ / min)
・ Post-run: 10min
・ Internal standard: Borneol.
・GC本体装置：Agilent Technologies 7890A
・MS検出器：Agilent Technologies 5975C inert XL MSD with Triple-Axis Detector
・前処理装置：MultiPurpose Sampler MPS for GC
・試料注入条件：DHS(ダイナミックヘッドスペース)法
サンプル温度 25℃
圧力 160kPa
セプタムパージ流量 3 mL/min
スプリットレスモード
・カラム：HP-INNOWAX(長さ：60m、直径：0.250mm、厚さ：0.25 μm)
流量 1.5 mL/min
圧力 160 kPa
・オーブン：40℃→240℃(5℃/min)
・ポストラン：10min
・内部標準：ボルネオール。 The sample was subjected to analysis by GC-MS set under the following conditions, and ethyl acetate and ethyl isovalerate were measured as an indicator component of fruity fragrance.
-GC main unit: Agilent Technologies 7890A
-MS detector: Agilent Technologies 5975C inert XL MSD with Triple-Axis Detector
・ Pretreatment device: MultiPurpose Sampler MPS for GC
・ Sample injection conditions: DHS (dynamic headspace) method Sample temperature 25 ℃
Pressure 160kPa
Septum purge flow rate 3 mL / min
Splitless mode column: HP-INNOWAX (length: 60 m, diameter: 0.250 mm, thickness: 0.25 μm)
Flow rate 1.5 mL / min
Pressure 160 kPa
・ Oven: 40 ℃ → 240 ℃ (5 ℃ / min)
・ Post-run: 10min
・ Internal standard: Borneol.
＜官能評価＞
専門のパネラー２人がコーヒー抽出物のフルーティ香の強さを５段階で評価した。１点を不合格とし、２点以上を合格とした。５段階評価の詳細は下記の通りである。
１点：フルーティ香は殆ど感じない
２点：フルーティ香を感じる
３点：フルーティ香をはっきりと感じる
４点：フルーティ香を強く感じる
５点：フルーティ香を非常に強く感じる <Sensory evaluation>
Two expert panelists evaluated the strength of the fruity aroma of the coffee extract on a five-point scale. One point was rejected, and two or more points were accepted. Details of the five-step evaluation are as follows.
1 point: feels fruity incense almost 2 points: feels fruity incense 3 points: feels fruity incense clearly 4 points: feels fruity incense 5 points: feels fruity incense very strongly
専門のパネラー２人がコーヒー抽出物のフルーティ香の強さを５段階で評価した。１点を不合格とし、２点以上を合格とした。５段階評価の詳細は下記の通りである。
１点：フルーティ香は殆ど感じない
２点：フルーティ香を感じる
３点：フルーティ香をはっきりと感じる
４点：フルーティ香を強く感じる
５点：フルーティ香を非常に強く感じる <Sensory evaluation>
Two expert panelists evaluated the strength of the fruity aroma of the coffee extract on a five-point scale. One point was rejected, and two or more points were accepted. Details of the five-step evaluation are as follows.
1 point: feels fruity incense almost 2 points: feels fruity incense 3 points: feels fruity incense clearly 4 points: feels fruity incense 5 points: feels fruity incense very strongly
＜結果＞
結果を表２示す。コーヒー生豆をエタノールと接触させないで焙煎（従来法）した場合、コーヒー抽出物の酢酸エチル濃度は最も低かった（１３ｐｐｂ）。その一方、コーヒー生豆をエタノールと接触させて焙煎した場合、コーヒー抽出物中の酢酸エチル濃度は大幅に増強された。エタノールの添加量が高くなるにつれて酢酸エチル濃度が高くなっており、エタノール添加量と酢酸エチル濃度に相関があることが示唆された。具体的には、コーヒー生豆１００ｇ当たりのエタノール添加量を０．１ｇ、０．５ｇ、１ｇ、５ｇとした場合、コーヒー抽出物中の酢酸エチル濃度は、それぞれ、６１ｐｐｂ、８０ｐｐｂ、１６８ｐｐｂ、９０２ｐｐｂであった。 <Result>
The results are shown in Table 2. When green coffee beans were roasted without contacting ethanol (conventional method), the coffee extract had the lowest ethyl acetate concentration (13 ppb). On the other hand, when green coffee beans were roasted in contact with ethanol, the ethyl acetate concentration in the coffee extract was greatly enhanced. The ethyl acetate concentration increased as the amount of ethanol added increased, suggesting that there was a correlation between the amount of ethanol added and the concentration of ethyl acetate. Specifically, when the ethanol addition amount per 100 g of green coffee beans is 0.1 g, 0.5 g, 1 g, and 5 g, the ethyl acetate concentration in the coffee extract is 61 ppb, 80 ppb, 168 ppb, and 902 ppb, respectively. there were.
結果を表２示す。コーヒー生豆をエタノールと接触させないで焙煎（従来法）した場合、コーヒー抽出物の酢酸エチル濃度は最も低かった（１３ｐｐｂ）。その一方、コーヒー生豆をエタノールと接触させて焙煎した場合、コーヒー抽出物中の酢酸エチル濃度は大幅に増強された。エタノールの添加量が高くなるにつれて酢酸エチル濃度が高くなっており、エタノール添加量と酢酸エチル濃度に相関があることが示唆された。具体的には、コーヒー生豆１００ｇ当たりのエタノール添加量を０．１ｇ、０．５ｇ、１ｇ、５ｇとした場合、コーヒー抽出物中の酢酸エチル濃度は、それぞれ、６１ｐｐｂ、８０ｐｐｂ、１６８ｐｐｂ、９０２ｐｐｂであった。 <Result>
The results are shown in Table 2. When green coffee beans were roasted without contacting ethanol (conventional method), the coffee extract had the lowest ethyl acetate concentration (13 ppb). On the other hand, when green coffee beans were roasted in contact with ethanol, the ethyl acetate concentration in the coffee extract was greatly enhanced. The ethyl acetate concentration increased as the amount of ethanol added increased, suggesting that there was a correlation between the amount of ethanol added and the concentration of ethyl acetate. Specifically, when the ethanol addition amount per 100 g of green coffee beans is 0.1 g, 0.5 g, 1 g, and 5 g, the ethyl acetate concentration in the coffee extract is 61 ppb, 80 ppb, 168 ppb, and 902 ppb, respectively. there were.
コーヒー生豆をエタノールと接触させないで焙煎（従来法）した場合、コーヒー抽出物にはイソ吉草酸エチルは検出されなかった。その一方、コーヒー生豆をエタノールと接触させて焙煎することによって、コーヒー抽出物中にイソ吉草酸エチルが検出されるようになった。エタノールの添加量が高くなるにつれてイソ吉草酸エチル濃度が概ね高くなる傾向にあり、エタノール添加量とイソ吉草酸エチル濃度の間に関連性のあることが示唆された。具体的には、コーヒー生豆１００ｇ当たりのエタノール添加量を０．１ｇ、０．５ｇ、１ｇ、５ｇとした場合、コーヒー抽出物中のイソ吉草酸エチル濃度は、それぞれ、２３ｐｐｂ、１７ｐｐｂ、１８ｐｐｂ、３０ｐｐｂであった。
When roasted coffee beans were not brought into contact with ethanol (conventional method), ethyl isovalerate was not detected in the coffee extract. On the other hand, ethyl isovalerate was detected in the coffee extract by roasting coffee beans in contact with ethanol. As the amount of ethanol added increased, the ethyl isovalerate concentration tended to generally increase, suggesting that there was a relationship between the amount of ethanol added and the ethyl isovalerate concentration. Specifically, when the ethanol addition amount per 100 g of green coffee beans is 0.1 g, 0.5 g, 1 g, and 5 g, the ethyl isovalerate concentration in the coffee extract is 23 ppb, 17 ppb, 18 ppb, 30 ppb.
そして、コーヒー抽出物中の酢酸エチル及び／又はイソ吉草酸エチル濃度が高い程、官能的にもコーヒー抽出物のフルーティー香が強くなることが示された。具体的には、コーヒー生豆１００ｇ当たりのエタノール吸収量が０．１ｇ以上になると、フルーティー香の増強を官能的に認識でき、上記の官能評価基準における２点と判断できた。さらに、コーヒー生豆１００ｇ当たりのエタノール吸収量を０．５ｇ以上になると、フルーティー香のより一層の増強が官能的に認識でき、上記の官能評価基準における３点と判断できた。
And, it was shown that the higher the concentration of ethyl acetate and / or ethyl isovalerate in the coffee extract, the stronger the fruity aroma of the coffee extract functionally. Specifically, when the amount of ethanol absorbed per 100 g of green coffee beans was 0.1 g or more, the enhancement of the fruity aroma could be sensorially recognized, and it could be judged as two points in the above sensory evaluation criteria. Furthermore, when the ethanol absorption amount per 100 g of green coffee beans was 0.5 g or more, further enhancement of the fruity fragrance could be sensorially recognized, and it could be judged as 3 points in the above sensory evaluation criteria.
以上より、酢酸エチル及び／又はイソ吉草酸エチルは、コーヒーのフルーティー香の指標成分として利用できることが示された。そして、コーヒー生豆１００ｇ当たりのエタノール吸収量を０．１ｇ以上にすることによって、フルーティー香が増強されると考えられる。そして、当該エタノール吸収量を０．１ｇ以上にすれば、コーヒーのフルーティー香の増強を官能的に認識することができ(２点以上)、さらに、当該エタノール吸収量を０．５ｇ以上にすれば、コーヒーのフルーティー香をより一層強く官能的に感じることができる（３点以上）。
From the above, it was shown that ethyl acetate and / or ethyl isovalerate can be used as an indicator component of coffee fruity aroma. And it is thought that a fruity scent is strengthened by making ethanol absorption amount per 100g of green coffee beans into 0.1g or more. And if the ethanol absorption amount is 0.1 g or more, the enhancement of the fruity aroma of coffee can be sensorially recognized (two or more points), and if the ethanol absorption amount is 0.5 g or more, The fruity aroma of coffee can be felt even more strongly and sensually (3 or more).
Claims (13)
- コーヒー豆をアルコールの存在下で焙煎する工程を含んでなる、コーヒー豆の焙煎方法。 A method for roasting coffee beans, comprising a step of roasting coffee beans in the presence of alcohol.
- コーヒー豆をアルコールの存在下で焙煎する工程、及び
当該焙煎コーヒー豆を水で抽出する工程、
を含んでなる、コーヒー抽出物の製造方法。 Roasting coffee beans in the presence of alcohol, and extracting the roasted coffee beans with water,
A method for producing a coffee extract, comprising: - 前記焙煎する工程は、コーヒー豆とアルコールを接触させる工程と前記コーヒー豆を焙煎することを含む、請求項１又は２に記載の方法。 The method according to claim 1 or 2, wherein the roasting step includes a step of bringing coffee beans into contact with alcohol and roasting the coffee beans.
- 前記接触させる工程におけるアルコールはアルコール水溶液である、請求項３に記載の方法。 The method according to claim 3, wherein the alcohol in the contacting step is an aqueous alcohol solution.
- 前記接触させる工程において、コーヒー豆１００ｇあたりのアルコールの重量が０．１ｇ以上である、請求項１～４のいずれか１項に記載の方法。 The method according to any one of claims 1 to 4, wherein in the contacting step, the weight of alcohol per 100 g of coffee beans is 0.1 g or more.
- 前記コーヒー抽出物は、３０ｐｐｂ以上の酢酸エチルを含有する、請求項２～５のいずれか１項に記載の製造方法。 The production method according to any one of claims 2 to 5, wherein the coffee extract contains 30 ppb or more of ethyl acetate.
- 前記コーヒー抽出物は、１０ｐｐｂ以上のイソ吉草酸エチルを含有する、請求項６に記載の製造方法。 The production method according to claim 6, wherein the coffee extract contains 10 ppb or more of ethyl isovalerate.
- 前記アルコールは、エタノール、メタノール、プロパノール、及びその組み合わせからなる群より選ばれる、請求項１～７のいずれか１項に記載の方法。 The method according to any one of claims 1 to 7, wherein the alcohol is selected from the group consisting of ethanol, methanol, propanol, and combinations thereof.
- 請求項１に記載の焙煎方法により得られる焙煎コーヒー豆及び／又は請求項２～８のいずれか１項に記載の方法により得られるコーヒー抽出物を配合することを含んでなる、コーヒー製品の製造方法。 A coffee product comprising blending roasted coffee beans obtained by the roasting method according to claim 1 and / or a coffee extract obtained by the method according to any one of claims 2 to 8. Manufacturing method.
- ３０ｐｐｂ以上かつ３０００ｐｐｂ未満の酢酸エチルを含むことを特徴とする、請求項２～８のいずれか１項に記載の方法により得られるコーヒー抽出物。 The coffee extract obtained by the method according to any one of claims 2 to 8, comprising ethyl acetate of 30 ppb or more and less than 3000 ppb.
- ０．１５ｐｐｂ以上かつ６０ｐｐｂ未満の酢酸エチルを含むことを特徴とする、請求項９に記載の方法により得られるコーヒー製品。 The coffee product obtained by the method according to claim 9, comprising 0.15 ppb or more and less than 60 ppb of ethyl acetate.
- 酢酸エチルを１００ｇあたり０．１４ｍｇ以上含んでなる、焙煎コーヒー豆。 Roasted coffee beans containing 0.14 mg or more per 100 g of ethyl acetate.
- イソ吉草酸エチルを１００ｇあたり０．０４８ｍｇ以上含んでなる、請求項１２に記載の焙煎コーヒー豆。
The roasted coffee beans according to claim 12, comprising 0.048 mg or more of ethyl isovalerate per 100 g.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01124352A (en) * | 1987-11-06 | 1989-05-17 | M C Cafe:Kk | Decaffeinating raw coffee bean |
| JPH0220249A (en) * | 1988-07-08 | 1990-01-23 | Mitsubishi Heavy Ind Ltd | Method for decaffeinating raw coffee bean |
| JP2008178399A (en) * | 2006-12-27 | 2008-08-07 | Kao Corp | Refined roasted coffee bean |
| WO2011108631A1 (en) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | Caffeinless coffee |
-
2016
- 2016-12-28 JP JP2016254770A patent/JP6714502B2/en active Active
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- 2017-11-28 MY MYPI2019003656A patent/MY190664A/en unknown
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01124352A (en) * | 1987-11-06 | 1989-05-17 | M C Cafe:Kk | Decaffeinating raw coffee bean |
| JPH0220249A (en) * | 1988-07-08 | 1990-01-23 | Mitsubishi Heavy Ind Ltd | Method for decaffeinating raw coffee bean |
| JP2008178399A (en) * | 2006-12-27 | 2008-08-07 | Kao Corp | Refined roasted coffee bean |
| WO2011108631A1 (en) * | 2010-03-03 | 2011-09-09 | サントリーホールディングス株式会社 | Caffeinless coffee |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115551359A (en) * | 2020-05-18 | 2022-12-30 | 三得利控股株式会社 | Method for producing alcohol-containing coffee beans |
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| JP6714502B2 (en) | 2020-06-24 |
| MY190664A (en) | 2022-05-09 |
| JP2018102263A (en) | 2018-07-05 |
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