WO2022045305A1 - コーヒーエキスの製造方法及び酵素製剤 - Google Patents

コーヒーエキスの製造方法及び酵素製剤 Download PDF

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Publication number
WO2022045305A1
WO2022045305A1 PCT/JP2021/031574 JP2021031574W WO2022045305A1 WO 2022045305 A1 WO2022045305 A1 WO 2022045305A1 JP 2021031574 W JP2021031574 W JP 2021031574W WO 2022045305 A1 WO2022045305 A1 WO 2022045305A1
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Prior art keywords
glucoamylase
coffee extract
coffee
turbidity
activity
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Ceased
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PCT/JP2021/031574
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English (en)
French (fr)
Japanese (ja)
Inventor
啓太 奥田
セオドア リウタス
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Amano Enzyme Inc
Amano Enzyme USA Co Ltd
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Amano Enzyme Inc
Amano Enzyme USA Co Ltd
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Priority to JP2022545741A priority Critical patent/JPWO2022045305A1/ja
Priority to EP21861726.4A priority patent/EP4205550A4/en
Priority to US18/023,651 priority patent/US20240341320A1/en
Priority to CN202180053688.8A priority patent/CN116113326B/zh
Publication of WO2022045305A1 publication Critical patent/WO2022045305A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/246—Addition of, or treatment with, enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2477—Hemicellulases not provided in a preceding group
    • C12N9/2488—Mannanases
    • C12N9/2494—Mannan endo-1,4-beta-mannosidase (3.2.1.78), i.e. endo-beta-mannanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01078—Mannan endo-1,4-beta-mannosidase (3.2.1.78), i.e. endo-beta-mannanase

Definitions

  • the present invention relates to a method for producing a coffee extract and an enzyme preparation. More specifically, the present invention relates to a method for producing a coffee extract having reduced turbidity, and an enzyme preparation used for reducing turbidity of coffee extract.
  • the turbidity of coffee extract causes a decrease in production efficiency due to adhesion of insoluble matter to the equipment in the manufacturing process, and a decrease in commercial value due to deterioration of texture and flavor in the storage process.
  • a method of enzymatically treating coffee extract is known in order to prevent the coffee extract from becoming turbid.
  • a method of allowing a fibrous degrading enzyme such as pectinase, cellulase, hemicellulase, alabanase, ⁇ -glucanase to act on a coffee extract before a sterilization step to prevent the coffee extract from becoming turbid
  • Patent Document 1 a method of allowing a fibrous degrading enzyme such as pectinase, cellulase, hemicellulase, alabanase, ⁇ -glucanase
  • Patent Document 3 A method for producing concentrated coffee, in which a concentrated coffee liquor containing a solid content of 5 to 35% by weight is prepared, and then a galactomannan degrading enzyme is added to the concentrated coffee liquor
  • Patent Document 3 galactomannan.
  • an object of the present invention is to provide a coffee extract manufacturing technique capable of further reducing the turbidity of the coffee extract.
  • glucoamylase is extremely excellent in reducing the turbidity of coffee extract, and based on this, the use of a relatively small amount of glucoamylase can effectively reduce the turbidity, and galactomannanase. It was found that the turbidity can be remarkably reduced by using a combination of glucoamylase having a predetermined ratio or more. That is, the present invention provides the inventions of the following aspects.
  • Item 1 A method for producing a coffee extract, which comprises a step of contacting a coffee extract with a glucoamylase having a glucoamylase activity of 32 U or less per 1 g of coffee beans.
  • Item 2. The production method according to Item 1, wherein in the step, coffee extract is extracted from a slurry containing ground coffee beans, water, and the glucoamylase.
  • Item 3. Item 2. The production method according to Item 1 or 2, wherein the glucoamylase is used with a glucoamylase activity of 0.5 U or more per 1 g of the coffee beans.
  • a method for producing a coffee extract which comprises a step of contacting a coffee extract with glucoamylase and galactomannase, wherein the glucoamylase is used with a glucoamylase activity of 0.24 U or more per 1 U of the galactoamylase activity.
  • Item 5. The production method according to Item 4, wherein in the step, a coffee extract is extracted from a slurry containing ground coffee beans, water, the glucoamylase, and the galactomannanase.
  • Item 6. Item 6.
  • Item 4 or 5 wherein the glucoamylase is used with a glucoamylase activity of 2 U or less per 1 U of the galactomannanase activity.
  • Item 7. Item 6. The production method according to any one of Items 1 to 6, wherein the glucoamylase is used with a glucoamylase activity of 20 U or less per 1 g of coffee beans.
  • Item 8. Item 6. The production method according to any one of Items 1 to 7, wherein the glucoamylase is derived from Rhizopus oryzae.
  • Item 9. An enzyme preparation containing glucoamylase and used to reduce the turbidity of coffee extract.
  • Item 10. Item 9.
  • the enzyme preparation according to Item 9 which is used in an amount such that the glucoamylase activity is 32 U or less per 1 g of coffee beans.
  • Item 11 Item 9 or 10, the enzyme preparation according to Item 9, further comprising galactomannase and having a glucoamylase activity of 0.24 U per 1 U of the galactomannanase activity.
  • a technique for producing a coffee extract that can further reduce the turbidity of the coffee extract.
  • Reference Example 2-1 when using only glucoamylase
  • Examples 2-1 to 2-2 when using a combination of glucoamylase and galactomannanase in a predetermined ratio
  • Comparative Example 2-2 glucoamylase and It is a graph comparing the turbidity (NTU) of the coffee extract obtained by (when galactomannanase is used in combination deviating from a predetermined ratio) and Comparative Example 2-3 (when only galactomannanase is used).
  • Comparative Example 2-4 when no enzyme was used
  • Reference Example 2-2 when only glucoamylase was used
  • Example 2-3 when glucoamylase and galactomannanase were used in combination in a predetermined ratio
  • the filtration rate (m / hour) of the coffee extract obtained by Comparative Example 2-5 when only galactomannanase was used).
  • the first embodiment of the method for producing a coffee extract of the present invention comprises a step of contacting the coffee extract with a glucoamylase having a glucoamylase activity of 32 U or less per 1 g of coffee beans (enzyme treatment step) to obtain the coffee extract. Characterized by obtaining.
  • glucoamylase Since glucoamylase is extremely excellent in reducing the turbidity of coffee extract, it is possible to effectively reduce the turbidity of coffee extract even if the amount used per predetermined amount of coffee beans is small. In addition to the effect of reducing the turbidity of coffee extract, glucoamylase is also extremely excellent in the effect of improving the filtration speed of coffee extract, so that coffee can be effectively used even if the amount used per predetermined amount of coffee beans is small. The effect of improving the filtration speed of the extract can be obtained.
  • the glucoamylase activity is preferably 16 U or less, more preferably 14 U or less, still more preferably 12 U or less, still more preferably 10 U or less, still more preferably 8 U or less, and particularly preferably 7 U or less.
  • the lower limit of the range of the amount of glucoamylase used per 1 g of coffee beans is not particularly limited, and the degree of turbidity in the coffee extract to be reduced (or turbidity) is not particularly limited. It may be appropriately determined according to the degree to which the coffee beans should be reduced and the degree to which the filtration rate should be improved), but preferably, the glucoamylase activity of 1 U or more per 1 g of coffee beans is mentioned.
  • the amount of glucoamylase used per 1 g of coffee beans is preferably 0.5 U or more, more preferably 0. 8U or more, more preferably 1U or more, still more preferably 1.3U or more, and particularly preferably 1.5U or more.
  • the amount of the enzyme that brings about an increase in reducing power corresponding to 1 mg of glucose per minute is set to 1 U.
  • the second embodiment of the method for producing a coffee extract of the present invention comprises a step of contacting the coffee extract with glucoamylase and galactomannanase (enzyme treatment step), and glucoamylase activity of the glucoamylase per 1U of the galactoamylase activity. It is characterized by obtaining a coffee extract using 0.24 U or more.
  • Glucoamylase can increase the soluble solid content in coffee extract by combining it with galactomannase.
  • galactomannanase not only has a poor effect of reducing the turbidity of coffee extract, but also loses a part of the effect of reducing turbidity of coffee extract by glucoamylase when combined with glucoamylase.
  • galactomannanase not only has a poor effect of improving the filtration rate of coffee extract, but also loses a part of the effect of glucoamylase on improving the filtration rate of coffee extract when combined with glucoamylase.
  • glucoamylase is extremely excellent in the effect of reducing turbidity (or the effect of reducing turbidity and the effect of improving the filtration rate) of coffee extract
  • galactomannanase activity per 1U By using it so that the glucoamylase activity is 0.24 U or more, the loss of the turbidity reducing effect (or the turbidity reducing effect and the filtration rate improving effect) due to the combination with glucoamylase is suppressed, and the turbidity of the coffee extract is effectively used.
  • the degree reduction effect (or the turbidity reduction effect and the filtration speed improvement effect) can be obtained.
  • glucoamylase per 1 U of galactomannanase activity is used from the viewpoint of further enhancing the turbidity reducing effect (or the turbidity reducing effect and the filtration rate improving effect) of the coffee extract.
  • the amount of the glucoamylase activity is preferably 0.4 U or more, more preferably 0.5 U or more, still more preferably 0.6 U or more.
  • the upper limit of the range of the amount of glucoamylase used per 1 U of galactomannanase activity is not particularly limited, and examples thereof include glucoamylase activity of 2 U or less. Since glucoamylase is extremely excellent in the effect of reducing the turbidity of coffee extract (or the effect of reducing turbidity and improving the filtration rate), the turbidity of coffee extract is effectively obtained without using a large amount per galactomannanase activity. A reduction effect (or an effect of reducing turbidity and an effect of improving the filtration rate) can be obtained.
  • the upper limit of the range of the amount of glucoamylase used per 1 U of galactoamylase activity is preferably 1.5 U or less, more preferably 1.3 U or less, still more preferably 1 U.
  • it is more preferably 0.8 U or less, and particularly preferably 0.7 U or less.
  • the amount of enzyme that brings about an increase in reducing power corresponding to 1 ⁇ mol of mannose per minute is 1 U.
  • the amount of glucoamylase used per coffee bean is not particularly limited, but the amount described in the first embodiment can be used.
  • the first aspect of the present invention is from the viewpoint of the balance between the effect of reducing the turbidity of the coffee extract (or the effect of reducing the turbidity and the effect of improving the filtration rate) and the saving of glucoamylase.
  • the glucoamylase activity is 32 U or less, preferably 16 U or less, more preferably 14 U or less, still more preferably 12 U or less, still more preferably 10 U or less, still more preferably. 8U or less, particularly preferably 7U or less.
  • the lower limit of the range of the amount of glucoamylase used per 1 g of coffee beans is not particularly limited, and the degree of turbidity in the coffee extract should be reduced (or). It may be appropriately determined according to the degree to which the turbidity should be reduced and the degree to which the filtration rate should be improved). From the viewpoint of further enhancing the degree reduction effect and the filtration speed improvement effect), it is preferably 1.5 U or more, more preferably 2 U or more, further preferably 4 U or more, still more preferably 4.5 U or more, still more preferably 5 U or more, particularly. 6U or more is preferable.
  • the coffee beans used in the present invention are not particularly limited as long as they are roasted coffee beans suitable for coffee extraction in any of the first embodiment and the second embodiment. Therefore, the production area of coffee beans is not particularly limited, and examples thereof include Robusta (Indonesia, Vietnam, Kenya), Arabica (Brazil, Kilimanjaro, Peru, Colombia, Guatemala), and these coffee beans can be used alone. , Or a combination of two or more.
  • the roasting level of coffee beans is also not particularly limited, and examples thereof include light roast, cinnamon roast, medium roast, high roast, city roast, full city roast, French roast, and Italian roast. The beans can be used alone or in combination of two or more with different roasting levels.
  • the timing of contacting the coffee extract with the enzyme is the first embodiment and the second embodiment.
  • the form is not particularly limited.
  • coffee ground beans may be extracted to prepare a coffee extract (coffee extract) in advance, and then the coffee extract and the enzyme may be mixed, or the coffee ground beans, water and the enzyme may be contained.
  • the preparation of the coffee extract and the contact between the coffee extract and the enzyme may be performed substantially at the same time.
  • the water contained in the slurry refers to water whose temperature is not limited, and also includes unheated water and heated water (hot water, etc.). Further, the slurry may contain a coffee extract, and in this case, the slurry may contain coffee ground beans, a coffee extract (a liquid containing a water extract of coffee in water), and an enzyme.
  • the pH condition and temperature condition when the coffee extract and the enzyme (glucoamylase, or glucoamylase and galactomannanase) are brought into contact with each other are appropriately determined according to the optimum pH and temperature of the enzyme to be used.
  • the pH condition includes, for example, 3 to 8, preferably 4 to 7, more preferably 5 to 6, still more preferably 5 to 5.5
  • the temperature condition is, for example, 10 to 50 ° C.
  • the temperature is preferably 20 to 40 ° C.
  • the temperature and pressure conditions in coffee extraction are not particularly limited.
  • the temperature condition may be either water extraction (non-heated extraction) or heat extraction, but water extraction is preferable. Further, the temperature condition may be determined according to the optimum temperature of the enzyme when the preparation of the coffee extract and the contact between the coffee extract and the enzyme are performed at the same time. In this case, specifically, for example, 10 to 50. ° C, preferably 20-40 ° C. Further, the pressure condition may be either pressurized extraction or non-pressurized extraction.
  • the time for contacting the coffee extract with the enzyme is not particularly limited, but is, for example, 30 minutes to 5 hours, preferably 1 to 4 hours, and more preferably 1. 5 to 3 hours can be mentioned.
  • the glucoamylase used in the present invention is an enzyme (EC 3.2.2.13) having an exo-1,4- ⁇ -glucosidase activity, and is a specific example in both the first embodiment and the second embodiment.
  • Preferred examples thereof include glucoamylases derived from the genus Aspergillus, such as the genus Rhizopus, the genus Eudomyces, the genus Pencillium, the genus Neurospora, the genus Trichoderma, and the genus Mucor.
  • the glucoamylase derived from the genus Rhizopus is not particularly limited, and examples thereof include Rhizopus oryzae, Rhizopus delemer, and Rhizopus niveus. These glucoamylases may be used alone or in combination of two or more.
  • glucoamylase derived from the genus Rhizopus is more preferable, and Rhizopus is more preferable, from the viewpoint of further enhancing the turbidity reducing effect (or the turbidity reducing effect and the filtration rate improving effect) of the coffee extract.
  • examples include glucoamylase derived from oryzae.
  • Examples of the titer of glucoamylase include 500 U / g or more, preferably 1000 U / g or more, and more preferably 1500 U / g or more.
  • the upper limit of the titer range of glucoamylase is not particularly limited, and examples thereof include 10000 U / g or less, preferably 5000 U / g or less, and more preferably 2000 U / g or less.
  • the galactomannase used in the second embodiment of the method for producing a coffee extract of the present invention is an enzyme having endo-1,4- ⁇ -mannanase activity (EC3.2.1.78), and specific examples thereof include. Includes, but is not limited to, galactomannanase from the genus Aspergillus. Examples of the galactomannanase derived from the genus Aspergillus include galactomannanase derived from Aspergillus niger.
  • Examples of the titer of galactomannanase include 1000 U / g or more, preferably 5000 U / g or more, and more preferably 8000 U / g or more.
  • the upper limit of the titer range of galactomannanase is not particularly limited, and examples thereof include 50,000 U / g or less, preferably 30,000 U / g or less, and more preferably 15,000 U / g or less.
  • the coffee extract having reduced turbidity (or reduced turbidity and improved filtration rate) obtained by the above enzyme treatment step is the coffee extract of the first embodiment and the second embodiment.
  • it can be appropriately subjected to an enzyme deactivation step; a coffee bean separation step by centrifugation, static separation, and / or filtration, and / or a sterilization step.
  • the order of the enzyme deactivation step, the coffee bean separation step, and the sterilization step is arbitrary.
  • the coffee extract with reduced turbidity (or reduced turbidity and improved filtration rate) obtained by the present invention may be used as it is in the production of coffee foods and drinks, or may be appropriately used for water content. It may be prepared as a concentrated solution or a dried extract by removing the above-mentioned substance, and then diluted with water as needed to be used in the production of coffee foods and drinks.
  • coffee beverages include, for example, sugar-free black coffee; sweetened black coffee to which sucrose, liquid sugar, sweeteners, etc. are added; sugar-free or sweetened coffee beverages, milk, defatted milk powder, fresh cream, etc. Examples thereof include cafe ole type coffee beverages to which the milk component of the above is added.
  • coffee foods include, for example, coffee-flavored cold confectionery / chilled confectionery such as jelly, pudding, ice cream, and ice candy; and coffee-flavored confectionery / bakery products such as cakes, candy, cookies, and bread. Can be mentioned.
  • any material that can be used for coffee foods and drinks may be added to the coffee extract having the above-mentioned turbidity (or reduced turbidity and improved filtration rate).
  • the optional material include milk components, sugars, sweeteners, salt, flour, eggs and the like.
  • any component that can be used for coffee foods and drinks is added to the coffee extract having reduced turbidity (or reduced turbidity and improved filtration rate). be able to.
  • the optional component include antioxidants, pH adjusters, emulsifiers, fragrances, stabilizers, antioxidants, preservatives and the like.
  • glucoamylase significantly reduces the turbidity of coffee extract. be able to. Therefore, the present invention further provides an enzyme preparation containing glucoamylase and used for reducing the turbidity of coffee extract. Further, as described above, glucoamylase can significantly improve the filtration rate of coffee extract. Therefore, the enzyme preparation of the present invention can also be used to improve the filtration rate.
  • the enzyme preparation of the present invention can be used in an amount of 32 U or less per 1 g of coffee beans, as shown in the first embodiment and the second embodiment of the production method of the present invention. Further, the enzyme preparation of the present invention further contains galactomannanase as shown in the second embodiment of the production method of the present invention, and the content of the glucoamylase may be 0.24 U per 1 U of the galactomannanase activity. ..
  • Reducing the turbidity of the coffee extract means obtaining a coffee extract with a turbidity lower than the turbidity of the coffee extract obtained without enzyme treatment.
  • the degree of reduction of the turbidity of the coffee extract is preferably 0.4 or less, more preferably 0. .3
  • improving the filtration rate of coffee extract means obtaining a coffee extract having a filtration rate higher than the filtration rate of coffee extract obtained without enzyme treatment.
  • the degree of improvement in the filtration rate of the coffee extract is preferably 5.5 or more, more preferably 5.5 or more, as the relative filtration rate when the filtration rate of the coffee extract obtained without the enzyme treatment is 1. 6 or more, more preferably 6.5 or more.
  • the filtration rate can be obtained as a value based on the amount of filtrate (m 3 ) ⁇ 1 / filtration area (m 2 ) ⁇ 1 / time (hr).
  • the enzyme preparation of the present invention may contain other food-appropriate ingredients.
  • the other components include excipients, disintegrants, preservatives, preservatives, stabilizers, vitamins, minerals, sweeteners, seasonings and the like.
  • Glucoamylase (GA) activity The measurement was carried out by the following method according to the 4th method of the glucoamylase activity test method, 9th edition of the official standard for food additives.
  • the potato starch was dried in advance at 105 ° C. for 2 hours, 1.0 g of the dried product was weighed, 20 mL of water was added, and 5 mL of sodium hydroxide test solution (2 mol / L) was gradually added while stirring to form a paste.
  • the paste-like starch is heated in a water bath for 3 minutes with stirring, 25 mL of water is added, and after cooling, hydrochloric acid test solution (2 mol / L) and hydrochloric acid test solution (0.1 mol / L) are added to neutralize and neutralize 1 mol. 10 mL of / L acetic acid / sodium acetate buffer (pH 4.5) was added, and water was further added to make 100 mL, which was used as a substrate solution.
  • the free iodine was titrated with a 0.05 mol / L sodium thiosulfate solution for the test solution and the comparative solution.
  • the end point was when 1 to 2 drops of the soluble starch test solution was added when the titration was near the end point, and the resulting blue color disappeared.
  • the amount of enzyme that causes an increase in reducing power equivalent to 1 mg of glucose per minute was set to 1 unit (1 U), and the glucoamylase activity was calculated from the following formula.
  • a Titration value of test solution (mL)
  • b Titration value (mL) of comparative solution
  • 1.6 1 mL of 0.05 mol / L sodium thiosulfate solution corresponds to 1.6 mg of glucose amount 1/10: Unit conversion coefficient of reaction time (minutes)
  • M Amount of enzyme sample in 1 mL of sample solution (g or mL)
  • f Factor of 0.05 mol / L sodium thiosulfate solution
  • GM activity It was measured by the following method based on the 5th method of the hemicellulase activity test method, 9th edition of the official standard for food additives.
  • the soluble solid content yield was measured by measuring Brix and TDS (total dissolved solid content) of coffee extract (coffee extract) with a model manufactured by Atago Co., Ltd .: PAL-COFFEE (BX / TDS), and the soluble solid content yield. was calculated based on the following formula. The results are shown in Tables 1 and 2.
  • the first embodiment of the present invention is used. Based on this, when glucoamylase (Gluczyme AF6) was used (Example 1-1), a remarkable turbidity reducing effect was observed. Regarding the case where glucoamylase (Gluczyme AF6) is used so as to be 8 U per 1 g of coffee beans, Reference Example 2-1 and Reference Example 2-2 described later (also in the examples in the first embodiment of the present invention). Equivalent) can be referred to.
  • glucoamylase Gluczyme AF6
  • galactomannase mannanase BGM10
  • Examples 2-1 to 2-3 described later corresponding to the examples in the first embodiment of the present invention. Can be referred to.
  • FIG. 1 shows a graph comparing the turbidity (NTU) of Reference Example 2-1 and Examples 2-1 to 2-2 and Comparative Examples 2-2-2-3.
  • glucoamylase Gluczyme AF6
  • galactomannanase mannanase BGM10
  • the recovered extract was concentrated under reduced pressure (60 ° C., 30 rpm, -1 bar) to obtain a coffee concentrate concentrated to about 40 mL.
  • 3% of the liquid amount of diatomaceous earth (Celite Hyflo) was added to this concentrate, suction filtration (-1 bar) was performed with a filter paper coated with diatomaceous earth (Celite Hyflo), and further heat treatment (90 ° C., 5 minutes) was performed.
  • a clarified coffee concentrate was obtained.
  • the obtained concentrate was stored at 4 ° C.

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PCT/JP2021/031574 2020-08-31 2021-08-27 コーヒーエキスの製造方法及び酵素製剤 Ceased WO2022045305A1 (ja)

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Application Number Priority Date Filing Date Title
JP2022545741A JPWO2022045305A1 (https=) 2020-08-31 2021-08-27
EP21861726.4A EP4205550A4 (en) 2020-08-31 2021-08-27 METHOD FOR PRODUCING COFFEE EXTRACT AND ENZYME PREPARATION
US18/023,651 US20240341320A1 (en) 2020-08-31 2021-08-27 Coffee extract production method and enzyme preparation
CN202180053688.8A CN116113326B (zh) 2020-08-31 2021-08-27 咖啡提取物的制造方法和酶制剂

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