WO2018123390A1 - Procédé de torréfaction de grains de café destiné à renforcer l'arôme fruité, et procédé de fabrication d'extrait de café - Google Patents

Procédé de torréfaction de grains de café destiné à renforcer l'arôme fruité, et procédé de fabrication d'extrait de café Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
coffee
coffee beans
roasting
alcohol
extract
Prior art date
Application number
PCT/JP2017/042477
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English (en)
Japanese (ja)
Inventor
俊宏 西海
直 亀沢
弘教 尾崎
Original Assignee
サントリーホールディングス株式会社
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=62707423&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2018123390(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to MYPI2019003656A priority Critical patent/MY190664A/en
Publication of WO2018123390A1 publication Critical patent/WO2018123390A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/02—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).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention fournit un procédé de torréfaction de grains de café destiné à renforcer l'arôme fruité, et un procédé de fabrication d'extrait de café. Le procédé de torréfaction de grains de café de l'invention inclut une étape au cours de laquelle des grains de café sont torréfiés en présence d'un alcool.
PCT/JP2017/042477 2016-12-28 2017-11-28 Procédé de torréfaction de grains de café destiné à renforcer l'arôme fruité, et procédé de fabrication d'extrait de café WO2018123390A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MYPI2019003656A MY190664A (en) 2016-12-28 2017-11-28 Method for roasting coffee beans and method for producing coffee extract for enhancing fruity aroma

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016254770A JP6714502B2 (ja) 2016-12-28 2016-12-28 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
JP2016-254770 2016-12-28

Publications (1)

Publication Number Publication Date
WO2018123390A1 true WO2018123390A1 (fr) 2018-07-05

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PCT/JP2017/042477 WO2018123390A1 (fr) 2016-12-28 2017-11-28 Procédé de torréfaction de grains de café destiné à renforcer l'arôme fruité, et procédé de fabrication d'extrait de café

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JP (1) JP6714502B2 (fr)
MY (1) MY190664A (fr)
WO (1) WO2018123390A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115551359A (zh) * 2020-05-18 2022-12-30 三得利控股株式会社 含醇的咖啡生豆的制造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2021073853A (ja) * 2019-11-05 2021-05-20 Ｒｅｃ Ｃｒｅａｔｉｏｎ株式会社 コーヒー豆の焙煎方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01124352A (ja) * 1987-11-06 1989-05-17 M C Cafe:Kk コーヒー生豆の脱カフェイン法
JPH0220249A (ja) * 1988-07-08 1990-01-23 Mitsubishi Heavy Ind Ltd コーヒー生豆の脱カフエイン法
JP2008178399A (ja) * 2006-12-27 2008-08-07 Kao Corp 精製焙煎コーヒー豆
WO2011108631A1 (fr) * 2010-03-03 2011-09-09 サントリーホールディングス株式会社 Café décaféiné

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01124352A (ja) * 1987-11-06 1989-05-17 M C Cafe:Kk コーヒー生豆の脱カフェイン法
JPH0220249A (ja) * 1988-07-08 1990-01-23 Mitsubishi Heavy Ind Ltd コーヒー生豆の脱カフエイン法
JP2008178399A (ja) * 2006-12-27 2008-08-07 Kao Corp 精製焙煎コーヒー豆
WO2011108631A1 (fr) * 2010-03-03 2011-09-09 サントリーホールディングス株式会社 Café décaféiné

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115551359A (zh) * 2020-05-18 2022-12-30 三得利控股株式会社 含醇的咖啡生豆的制造方法

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JP2018102263A (ja) 2018-07-05
MY190664A (en) 2022-05-09
JP6714502B2 (ja) 2020-06-24

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