Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee

Definitions

• the present invention relates to a diluted coffee beverage that is diluted with water or the like at the time of drinking and a method for producing the same.
• Coffee is a favorite beverage that is widely used on a daily basis.
• powdered instant coffee that can be drunk by dissolving it in a liquid such as water, or coffee drink for dilution that is drunk by diluting it in a liquid such as water.
• the components responsible for the coffee-like taste and aroma are lost or deteriorated during the powdering process of instant coffee and the enriching process of coffee beverages for dilution. Therefore, instant coffee and coffee beverages for dilution have a problem that they are inferior in taste and aroma as compared with regular coffee brewed from roasted coffee beans.
• Diluting coffee beverages are made from a high-concentration coffee extract that is rich in taste and aroma components and contains a good balance, so that even when diluted with water, etc., the taste and aroma are excellent and the taste is high. It is expected that coffee beverages can be prepared.
• a plurality of extraction towers are connected in series in order to extract a larger amount of coffee solids. It is generally performed using a countercurrent multi-stage continuous extractor.
• the extraction is performed under high temperature and high pressure conditions where the water supply temperature is 170 to 190 ° C.
• a coffee beverage for dilution is produced by further concentrating the obtained high-concentration coffee extract as necessary and further adding sweeteners and flavors as necessary to obtain a desired flavor. ..
• Patent Document 1 specifies the turbidity of a coffee beverage for dilution when the concentration of coffee solids is adjusted to 1.0% by weight, and the value obtained by dividing the concentration of caffeine by the concentration of coffee solids. It is described that the aroma and taste peculiar to coffee are maintained even when diluted with hot water, water, milk or the like by adjusting within the range of.
• Patent Document 2 describes that the flavor of a coffee solution for dilution can be improved by adjusting the content ratio of pyrazines and guayacols within a specific range, and further, the coffee extract is distilled.
• the content ratio of pyrazines and guayacols can be specified by mixing the concentrate and the distillate. It is stated that a coffee beverage for dilution within the range can be prepared.
• the present invention provides a diluting coffee beverage that can be easily prepared by simply diluting a coffee beverage having a strong coffee aroma and a good aftertaste with a liquid such as water, and a method for producing the diluted coffee beverage.
• the purpose is to provide.
• the present inventors have found that the coffee solid content concentration of the coffee beverage for dilution, the ratio of the content of 2,3,5-trimethylpyrazine to the content of flaneol, and the coffee solid content.
• the present invention has been completed by finding that the aroma and aftertaste of coffee in a coffee beverage obtained by diluting can be improved by adjusting the per-potassium content so as to be within a specific range.
• the coffee beverage for dilution according to the first aspect of the present invention has a coffee solid content concentration of 7.0 to 15.0% by mass and contains 2,3,5-trimethylpyrazine with respect to the content of furaneol.
• the amount ratio is 0.8 or more, and the potassium content per coffee solid content is 4.5 to 5.5% by mass.
• the caffeine content per coffee solid content is preferably 2.5 to 4.8% by mass as a raw material.
• the beverage is a packaged beverage.
• the method for producing a coffee extract according to the second aspect of the present invention is a method for producing a coffee extract from roasted coffee beans by high temperature and high pressure extraction, and the water supply temperature in the high temperature and high pressure extraction is 145 to At 160 ° C., the coffee extract has a coffee solid content concentration of 7.0 to 15.0% by mass, and the ratio of the content of 2,3,5-trimethylpyrazine to the content of flaneol is 0.8. As described above, the potassium content per coffee solid content is 4.5 to 5.5% by mass.
• the caffeine content per coffee solid content of the coffee extract is 2.5 to 4.8% by mass.
• a coffee extract is produced by the method for producing a coffee extract according to the above [5] or [6], and the obtained coffee extract is obtained.
• a coffee beverage for dilution is produced using the liquid as a raw material.
• the diluted coffee beverage can be easily produced by the method for producing a coffee extract according to the second aspect of the present invention and the method for producing a diluted coffee beverage according to the third aspect of the present invention.
• the "diluting coffee beverage” means a composition capable of preparing a coffee beverage by diluting it with a liquid such as water or milk.
• a packaged coffee beverage that is mass-produced in a factory or the like and is consumed as it is without being diluted has a coffee solid content (Brix%) of about 1.0 to 2.0%.
• the coffee beverage for dilution is diluted with water, milk, etc. so that the coffee solid content is about 1.0 to 2.0%, and is usually consumed with a coffee solid content of about 5.0 to 20%. Manufactured to be.
• the coffee beverage for dilution according to the present invention has a coffee solid content concentration of 7.0 to 15.0% by mass, and 2,3,5-trimethylpyrazine (2,3,5-) with respect to the content of furaneol.
• Ratio of content of Trimethylpyrazine) ([2,3,5-trimethylpyrazine content (ppm)] / [Franeol content (ppm)], hereinafter may be referred to as "T / F value").
• T / F value Ratio of content of Trimethylpyrazine) ([2,3,5-trimethylpyrazine content (ppm)] / [Franeol content (ppm)], hereinafter may be referred to as "T / F value").
• the potassium content per coffee solid content is 4.5 to 5.5% by mass.
• the diluting coffee beverage according to the present invention has a coffee solid content concentration of 7.0 to 15.0% by mass, and is consumed in a state of being diluted to a desired concentration with an edible aqueous solution such as water.
• an edible aqueous solution such as water.
• the diluting coffee beverage according to the present invention can be diluted 5 to 10 times with an edible aqueous solution at the time of drinking.
• roaste solid content means a soluble solid content extracted from coffee beans.
• the coffee beverage for dilution according to the present invention uses a coffee extract extracted from roasted coffee beans as a raw material, and the coffee solid content of the coffee beverage for dilution according to the present invention is a solid content derived from the coffee extract as a raw material. (G).
• the coffee solid content concentration (% by mass) of the coffee extract is a Brix value (mass%) measured by using a Brix meter (refractometer) at 20 ° C. for the coffee extract.
• the "coffee solid content concentration (mass%) of the coffee extract” may be referred to as the "Brix value of the coffee extract”.
• the coffee solid content concentration of the coffee beverage for dilution is calculated by, for example, the following formula.
• the coffee solid content of the coffee extract used as the raw material contains the solid content of the raw material other than the coffee extract
• the total amount of the solid content of the raw material other than the coffee extract is subtracted from the solid content of the coffee beverage for dilution.
• the coffee solid content concentration of the coffee beverage for dilution is calculated by, for example, the following formula.
• the coffee solid content (g) of the diluted coffee beverage according to the present invention is [the coffee solid content concentration (% by mass) of the diluted coffee beverage] ⁇ [the amount of the diluted coffee beverage (L)]. You can ask.
• the diluted coffee beverage according to the present invention has a T / F value of 0.8 or more, preferably 0.8 to 5.0, and more preferably 0.8 to 3.0.
• Both 2,3,5-trimethylpyrazine and furaneol are aroma components contained in the extract of roasted coffee beans.
• 2,3,5-trimethylpyrazine is an aroma component that is relatively easily volatilized and is easily lost by heat treatment or the like.
• furaneol has high water solubility and is relatively hard to be damaged in the manufacturing process.
• the diluted coffee beverage according to the present invention has a relatively high T / F value of 0.8 or more, and the loss of highly volatile aroma components is suppressed. Therefore, by diluting the coffee beverage for dilution according to the present invention, it is possible to obtain a coffee beverage in which the sweet aroma required for delicious coffee and the aroma like regular coffee can be felt in a well-balanced manner.
• 2,3,5-trimethylpyrazine and flaneol in coffee beverages for dilution and coffee extracts can all be measured by gas chromatography-mass spectrometry (GC / MS method).
• the potassium concentration in the raw water is very low, and the potassium in the coffee extract is mainly derived from roasted coffee beans, but in general, the amount of potassium in roasted coffee beans is the type of coffee beans and roasting conditions. It is not easily affected by such factors. That is, the potassium content per coffee solid content in the coffee extract ([amount of potassium in the coffee extract (g)] / [amount of coffee solid content in the coffee extract (g)] ⁇ 100) is It is affected by the extraction efficiency ([amount of coffee solids extracted (g)] / [amount of roasted coffee beans used for extraction (g)]). The higher the extraction efficiency, the lower the amount of potassium with respect to the coffee solids, and the lower the extraction efficiency, the higher the amount of potassium with respect to the coffee solids.
• the diluting coffee beverage according to the present invention has a potassium content of 4.5 to 5.5% by mass per coffee solid content.
• the coffee extract extracted under the extraction conditions such that the potassium content per coffee solid content is 4.5 to 5.5% by mass has sufficient aroma components extracted, but causes unpleasant taste. The amount of such components extracted is small. For this reason, the diluting coffee beverage produced from such a coffee extract has a strong coffee-like aroma and a small amount of unpleasant taste. Therefore, by diluting this, the unpleasant taste is small and the coffee-like aroma is good. You can get a clean coffee drink.
• Potassium in coffee beverages for dilution and coffee extract can be measured using an atomic absorption spectroscope.
• caffeine in the coffee extract is derived from roasted coffee beans, but the amount of caffeine in roasted coffee beans generally differs depending on the type of coffee beans. That is, the caffeine content per coffee solid content in the coffee extract ([amount of caffeine in the coffee extract (g)] / [amount of coffee solid content in the coffee extract (g)] ⁇ 100). Can be adjusted within a desired range by appropriately adjusting the type and amount of coffee beans used as raw materials.
• Caffeine is the main component of the characteristic bitterness of coffee, and if the caffeine concentration is too low, the coffee-likeness tends to be weak, and if it is too high, the aftertaste tends to be too bitter. In addition, the intensity of the bitterness of the aftertaste affects the sharpness of the aftertaste. If there is a lot of caffeine and the bitterness is too strong, the aftertaste will be poor.
• a coffee extract having a caffeine content per coffee solid content of 2.5 to 4.8% by mass in the coffee extract has a pleasant bitterness as coffee and a good aftertaste. Therefore, by diluting the diluting coffee beverage produced from such a coffee extract as a raw material, a refreshing coffee beverage having a coffee-like bitterness and a good aftertaste can be obtained.
• Caffeine in coffee beverages for dilution and coffee extract can be measured using the HPLC (High Performance Liquid Chromatography) method.
• the coffee beverage for dilution according to the present invention can be produced by appropriately adding other raw materials to the coffee extract used as a raw material so as to obtain a desired product design.
• an additive generally added to a coffee beverage can be appropriately selected and used. Specific examples thereof include sweeteners, flavors, antioxidants, pH adjusters, thickeners, emulsifiers and the like.
• Sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose and fructose, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol and reduced water candy, aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin and the like. High-sweetness sweeteners, stevia, etc.
• flavors include coffee flavors and milk flavors.
• antioxidants examples include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen.
• examples include acid and catechin.
• Examples of the pH adjuster include citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid.
• Examples thereof include organic acids such as gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), carbon dioxide and the like.
• thickener examples include starch decomposition products such as dextrin, sugars such as maltose and trehalose, dietary fiber such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.
• the emulsifier examples include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol.
• Propropylene glycol fatty acid ester-based emulsifiers such as monopalmitate and propylene glycol oleate;
• Sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; Examples include system emulsifiers.
• the coffee extract used as a raw material may be subjected to various treatments such as concentration treatment, dilution treatment, and unnecessary substance removal treatment in advance.
• the coffee extract concentration treatment can be performed by a general-purpose concentration method such as a heat concentration method, a freezing concentration method, or a membrane concentration method using a reverse osmosis membrane or an ultrafiltration membrane.
• the waste removal treatment can be performed by a treatment generally performed for removing insoluble matter from the beverage, such as a filtration treatment and a centrifugation treatment. Further, these treatments may be performed on the coffee extract after adding and mixing other raw materials.
• the diluted coffee beverage according to the present invention is preferably distributed in the market as a packaged beverage.
• the container and filling method for filling the coffee beverage for dilution can be appropriately selected from the containers and filling methods usually used in the manufacturing process of the packed coffee beverage.
• Examples of the container include cans, plastic containers, paper containers, glass bottles and the like. Further, the container may be filled in the atmosphere or in a nitrogen gas atmosphere.
• the diluted coffee beverage according to the present invention is a packaged beverage
• the diluted coffee beverage that has been sterilized in advance may be sterilized (acceptically) filled in the sterilized container and sealed, and the diluted coffee beverage is filled.
• the sealed container may be sterilized, or the heated diluting coffee beverage may be filled in the container at a high temperature and sealed by hot pack filling.
• the sterilization treatment can be appropriately selected from the sterilization treatments usually performed in the manufacturing process of coffee beverages such as heat sterilization treatment, retort sterilization treatment, and ultraviolet irradiation sterilization treatment.
• the heat sterilization treatment may be pasteurization at 100 ° C. or lower, or high temperature sterilization at 100 ° C. or higher.
• a method (UHT sterilization method) in which a container is sterilized by heating to a high temperature for a short time and then sterilized under aseptic conditions is preferable.
• the diluted coffee beverage according to the present invention is, for example, diluted 5 to 10 times and drunk so as to have a desired strength at the time of drinking.
• the aqueous solution used for dilution is not particularly limited as long as it is an edible aqueous solution, and examples thereof include water, milk, low-fat milk, skim milk, and vegetable milk.
• the temperature of the aqueous solution used for dilution is not particularly limited, and may be any temperature of 0 to 100 ° C.
• Examples of vegetable milk include bean milk and nut milk.
• Examples of bean milk include soy milk and peanut milk.
• Examples of nut milk include almond milk, walnut (walnut) milk, pistachio milk, hazelnut milk, cashew nut milk, pecan nut milk and the like. These milks and vegetable milks can be produced by a conventional method.
• the coffee solid content concentration is 7.0 to 15.0% by mass
• the T / F value is 0.8 or more
• the potassium content per coffee solid content is 4.5 to 5.5% by mass.
• the coffee extract whose coffee solid content concentration, T / F value, and potassium content per coffee solid content are within the above ranges is, for example, by a method of producing a coffee extract from roasted coffee beans by high temperature and high pressure extraction. Can be manufactured.
• the roasted coffee beans used as a raw material in the method for producing a coffee extract according to the present invention may be roasted, and the type and production area of the coffee beans are not particularly limited.
• the type of coffee beans include Arabica species, Robasta species, and Coffea liberica species, and these may be blended.
• Examples of coffee bean producing areas include Brazil, Colombia, Africa, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala, Vietnam, Indonesia and the like.
• the roasting method of coffee beans is not particularly limited, and generally coffee beans such as direct fire roasting method, hot air roasting method, far infrared roasting method, charcoal fire roasting method, and microwave roasting method are generally used. It can be appropriately selected from the roasting methods used for roasting coffee beans. The roasting conditions can be appropriately selected so as to obtain a desired degree of roasting. Further, the roasted coffee beans used as a raw material may be roasted green coffee beans or further roasted roasted coffee beans. Further, it may be roasted raw beans that have undergone known pre-roasting treatment.
• the roasted coffee beans are preferably crushed before the extraction process.
• the device used for crushing roasted coffee beans is not particularly limited as long as it can be crushed to a desired particle size.
• a crushing device such as a cutter mill, a hammer mill, a jet mill, an impact mill, or a willley crusher can be used.
• the degree of crushing is not particularly limited, and roasted coffee beans having various shapes such as coarsely ground, mediumly coarsely ground, mediumly ground, mediumly finely ground, and finely ground can be used.
• the type and amount of roasted coffee beans used as a raw material are appropriately selected so that the amount of caffeine in the obtained coffee extract is within a desired range, and blended as necessary.
• the ratio (blending ratio) of the amount of Robasta seeds used to the total amount of roasted coffee beans relatively low and increasing the blending ratio of Arabica and Coffea liberica, caffeine is contained per coffee solid content.
• the amount can be suppressed to about 2.5 to 4.8% by mass.
• High-temperature and high-pressure extraction of roasted coffee beans can be performed using a countercurrent multi-stage continuous extractor that is generally used for producing instant coffee and the like.
• Roasted coffee beans are housed in a plurality of extraction towers connected in series, water is supplied as an extraction solvent, and continuous extraction is performed under high pressure.
• the water used as the extraction solvent is not particularly limited, and for example, tap water, distilled water, ion-exchanged water, natural water and the like can be appropriately selected and used.
• the water supply temperature of the water supplied to the most upstream extraction tower is preferably 145 to 160 ° C.
• the water supply temperature is generally 170 to 190 ° C.
• the aroma component is obtained by setting the water supply temperature to a relatively low temperature. Loss is suppressed and the T / F value can be increased. Further, in comparison with the water supply temperature of less than 145 ° C., the extraction amount per coffee solid content of the component that may cause the unpleasant taste in the roasted coffee beans can be relatively suppressed. Therefore, according to the method for producing a coffee extract according to the present invention, a coffee extract having a high T / F value and abundant aroma components but few causative components of miscellaneous taste can be obtained.
• the extraction ratio ([amount of coffee extract (g)] / [amount of roasted coffee beans as a raw material (g)]) is not particularly limited.
• the smaller the extraction ratio the more easily extracted components such as aroma components are sufficiently extracted, but the amount of extracted relatively difficult components is suppressed, the total amount of solids extracted is reduced, and coffee solids are extracted. Potassium content per minute tends to be high.
• the extraction ratio is preferably about 1.5 to 3.0.
• the coffee extract obtained by high-temperature and high-pressure extraction is appropriately diluted with water or concentrated so as to have a desired Brix value.
• concentration treatment the methods mentioned above can be used.
• the coffee beverage for dilution according to the present invention can be produced by further adding various additives to the obtained coffee extract, if necessary.
• the additive include sweeteners, flavors, antioxidants, pH adjusters, thickeners, emulsifiers and the like. These can exemplify those listed above.
• the sterilization treatment of the obtained diluted coffee beverage, the filling treatment into a container, and the like can be performed by the methods mentioned above.
• Atomic absorption spectrophotometer Z-2300 manufactured by Hitachi High-Tech Science Corporation
• Hollow-cathode lamp Hollow-Cathode Lamp K (manufactured by Hitachi High-Tech Science Corporation)
• Standard substance Potassium standard solution K100 (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.)
• HPLC apparatus 2695 Separations Module (manufactured by Waters), 2996 Photodiode Array Detector (manufactured by Waters)
• Mobile phase A 1% (v / v) acetic acid 5% (v / v) acetonitrile
• Mobile phase B 1% (v / v) acetic acid 50% (v / v) acetonitrile detection: UV274nm
• Injection volume 50 ⁇ L
• Flow velocity 1 mL / min
• Radiant program 10 minutes (A: 90%, B: 10%) ⁇ 10.1 minutes (A: 0%, B: 100%) ⁇ 18 minutes (A: 0%, B: 100%) ) ⁇ 18.1 minutes (A: 90%, B: 10%) ⁇ 25 minutes (A: 90%, B: 10%)
• Standard substance Caffeine (Wako Pure Chemical Industries, Ltd.)
• Example 1 Raw material roasted coffee beans (blend of Arabica and Robasta) using water as an extraction solvent using a countercurrent multi-stage continuous extractor, and the mixing ratio of Arabica (raw material roasting) shown in Tables 1 and 2.
• a coffee extract was prepared according to the ratio of arabica species to the total coffee beans:%), the water supply temperature, and the extraction ratio (test groups 1 to 10). The analysis results of each of the obtained coffee extracts are shown in Tables 1 and 2.
• Each obtained coffee extract was used as a coffee beverage for dilution, and the coffee beverage was diluted with water so that the Brix value was 1.8% to prepare a coffee beverage.
• a sensory evaluation was conducted by in-house specialist panelists (5 people) on the strength of the coffee aroma and the sharpness of the aftertaste of each coffee beverage. Specifically, the strength of the aroma of coffee and the sharpness of the aftertaste were evaluated by the VAS (Visual Analogue Scale) method with a minimum score of 1.0 and a maximum score of 5.0. The higher the value, the stronger the aroma of coffee and the better the aftertaste.
• the average score of all panelists was used as the evaluation score for coffee beverages. It was judged that both the strength of the aroma of coffee and the sharpness of the aftertaste were improved when the evaluation score was 4.4 or higher. The evaluation results are shown in Tables 1 and 2.
• the coffee extracts of test groups 7 to 8 having a water supply temperature of 170 to 180 ° C. had a small T / F value of 0.5 or less, and the coffee beverage obtained by diluting had a slightly weak coffee aroma. .. More specifically, in Test Groups 1 to 8, it was observed that the larger the T / F value, the stronger the aroma of coffee, and the smaller the potassium content per coffee solid content, the more the aftertaste was cut off. A tendency to improve was observed.
• the coffee extract of Test Group 9 which contained a small amount of arabica seeds in the raw roasted coffee beans and used a large amount of robasta seeds, had a high caffeine content per coffee solid content, which was diluted.
• the obtained coffee beverage had a good coffee aroma, but had a strong bitterness and a weak aftertaste.
• the coffee beverage obtained from Test Group 9 had a high evaluation score of 4.4 for the strength of the aroma of coffee, even though the mixing ratio of the Arabica species was only 10%. It is presumed that this is because the water supply temperature was 145 ° C. and the extraction magnification was slightly reduced to 1.5, so that the extraction of the aroma component was good.
• the potassium content per coffee solid content was relatively high, and a relatively large amount of components causing miscellaneous taste was extracted, so that the aftertaste was weakened.
• the coffee beverage obtained from the test group 10 was obtained from the test group 5. Both the strength of the aroma of coffee and the sharpness of the aftertaste were worse than those of coffee drinks. It was presumed that this was because the T / F value of the coffee extract in Test Group 10 was as small as 0.7, and the aroma balance was lost because the extraction ratio was too high.

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• 2021
  • 2021-08-18 JP JP2022546211A patent/JP7729348B2/ja active Active
  • 2021-08-18 WO PCT/JP2021/030185 patent/WO2022050048A1/ja not_active Ceased

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