WO2022230798A1

WO2022230798A1 - Roasted coffee beans, coffee extract, and method for producing same

Info

Publication number: WO2022230798A1
Application number: PCT/JP2022/018686
Authority: WO
Inventors: 惇向井; 直亀沢; 敬介小森; 守男三橋; 雄太江口
Original assignee: サントリーホールディングス株式会社
Priority date: 2021-04-30
Filing date: 2022-04-25
Publication date: 2022-11-03
Also published as: BR112023022126A2; CO2023014709A2; JPWO2022230798A1

Abstract

Roasted coffee beans. A dilution (Brix 0.1) of a hot water extract of said roasted beans contains 1 ppb or more of linalool ( A) and the ratio of the content of linalool (A) to the content of guaiacol (B) [ (A)/(B)] is 0.05 or greater.

Description

Roasted coffee beans, coffee extract, and method for producing the same

The present invention relates to roasted coffee beans, coffee extract, and a method for producing the same.

"Coffee is commonly consumed around the world." There are various factors that affect the flavor of coffee. For example, regarding coffee beans as a raw material, the variety, cultivation conditions (production area, climate, etc.), roasting conditions, extraction conditions, etc. can affect the flavor of coffee. For this reason, attempts have been made to obtain coffee having desired flavor characteristics by devising the process of obtaining coffee. Patent Document 1 discloses the production of flavor by steam distillation in the coexistence of reducing sugars, amino acids, and roasted coffee beans as a binder. Patent Document 2 describes a primary roasting step of baking the surface of green coffee beans to make the surface porous, a watering and stirring treatment step of sprinkling and stirring the coffee beans, and a secondary roasting of roasting the coffee beans that have undergone the treatment step. Disclosed is a method for roasting green coffee beans that improves unpleasant aroma and bitterness of low-grade coffee beans, comprising a roasting step. Patent Document 3 discloses contacting green coffee beans with saturated steam under high temperature and pressure in a pressure vessel prior to roasting the green coffee beans in order to obtain a coffee beverage with enhanced chlorogenic acid content.

JP 2013-94124 A Japanese Patent Application Laid-Open No. 2011-147401 Japanese Patent No. 5295559

Coffee beans with a fruity flavor are obtained from specific varieties. Since such coffee beans are scarce, they are often traded at a high price and are not at a general price. An object of the present invention is to provide roasted coffee beans or coffee extract with improved fruity aroma.

The present inventors have focused on the raw materials and manufacturing conditions of roasted coffee beans or extracts, and the components that contribute to the aroma of coffee. The combination has been found to be beneficial in improving fruity notes. Based on such findings, the inventors completed the present invention.

The present invention provides the following. However, it is not limited to this.
(1) Roasted coffee beans,
The roasted beans are a diluted solution (Brix 0.1) of the hot water extract of the roasted beans,
Linalool (A) is 1 ppb or more,
The ratio of the content of linalool (A) to guaiacol (B) ((A) / (B)) is 0.05 or more,
Said roasted beans.
(2) The roasted coffee beans according to (1), wherein the roasted beans contain 20 ppb or less of guaiacol (B) as a diluted solution (Brix 0.1) of the hot water extract of the roasted beans.
(3) a coffee extract,
As a diluent of Brix 0.1,
Linalool (A) is 1 ppb or more The content ratio ((A) / (B)) of linalool (A) to guaiacol (B) is 0.05 or more,
Said coffee extract.
(4) The coffee extract according to (3), wherein the diluent of Brix 0.1 contains 20 ppb or less of guaiacol (B).
(5) The coffee extract according to (3) or (4), which has a Brix of 10% or more.
(6) A food or drink containing the roasted coffee beans or coffee extract according to any one of (1) to (5).
(7) The food or drink according to (6), which is a coffee beverage, instant coffee, coffee extract, or coffee concentrate.
(8) As a diluent (Brix 0.1) of the hot water extract,
Linalool (A) is 1 ppb or more,
For roasted coffee beans, the content ratio of linalool (A) to guaiacol (B) ((A) / (B)) is 0.05 or more,
How to roast coffee beans.
(9) The roasting method according to (8) for roasted coffee beans, wherein the diluted solution (Brix 0.1) of the hot water extract contains guaiacol (B) of 20 ppb or less.
(10) A method of roasting coffee beans, comprising the step of treating green coffee beans from Ethiopia with steam at a temperature of 120° C. to 180° C. for 1 minute to 30 minutes.
(11) The production method according to (10), wherein the steam is saturated steam or superheated steam.
(12) The production method according to (10) or (11) for producing the roasted beans according to (1) or (2).
(13) A method for producing coffee extract, comprising a step of obtaining coffee extract from roasted beans obtained by the production method according to any one of (10) to (12).
(14) The production method according to (13), further comprising a step of concentrating the coffee extract.
(15) The production method according to (13) or (14), further comprising a step of separating aroma from the coffee extract.
(16) The production method according to (15), further comprising adding the separated aroma component to the coffee extract.
(17) The production method according to any one of (13) to (16) for producing the coffee extract according to (3) to (5).

The present invention provides roasted coffee beans, coffee extract, and methods for producing them.

<Coffee roasted beans>
The present invention provides roasted green coffee beans. Preferably, roasted green coffee beans from Ethiopia are provided. As used herein, “Ethiopian green coffee beans” refers to green coffee beans obtained from coffee cherries grown and harvested in Ethiopia. That is, it is sufficient that the coffee cherries are grown and harvested in Ethiopia, and the processes from harvesting to green coffee beans may be performed anywhere. The cultivar of green coffee beans produced in Ethiopia is not particularly limited. For example, cultivars include Arabica, Canephora, and Liberica, which are said to be the three major species of coffee, and their derivatives. Moreover, the present invention may be applied to cultivars other than the Geisha species. It should be noted that the matters described below using Ethiopian green coffee beans and/or roasted beans thereof as an example can also be applied to other green coffee beans and/or roasted beans thereof.

The roasted beans of the present invention contain linalool (A). The content of (A) is, for example, 1 ppb or more, preferably 1.3 ppb or more, more preferably 1.7 ppb as a diluted solution (Brix 0.1) of the extract obtained by a predetermined extraction method of the roasted beans. That's it. If necessary, the content of (A) is 1000 ppb or less, preferably 500 ppb or less, more preferably 500 ppb or less, as a diluted solution (Brix 0.1) of the extract obtained by a predetermined extraction method of the roasted beans. It may be 100 ppb or less.

In the roasted beans of the present invention, the content ratio ((A)/(B)) of linalool (A) to guaiacol (B) is adjusted to a specific range. For example, (A)/(B) is 0.05 or more, preferably 0.7 or more, more preferably 1 as a diluted solution (Brix 0.1) of the extract obtained by the predetermined extraction method of the roasted beans .0 or higher.

The roasted beans of the present invention can be further defined by guaiacol (B). The content of (B) is, for example, 20 ppb or less, preferably 17 ppb or less, more preferably 14 ppb or less as a diluted solution (Brix 0.1) of an extract obtained by a predetermined extraction method of the roasted beans.

The content of (A) above correlates with the strength of the fruity aroma, which is rare in coffee. As the content of (A) increases, it becomes easier to perceive the scent of fruits such as lemon and grapes. The content of (B) above correlates with the strength of the smoky aroma and the earthy aroma felt in the middle to the last when drinking coffee. As the content of (B) decreases, the coffee flavor becomes less harsh and cleaner, and the fruity aroma of (A) and the like becomes more noticeable. Therefore, the content of (A) and (B) and the ratio of the content of both ((A) / (B)) are used as indicators, and by adjusting this within an appropriate range, the fruity aroma is enhanced. At the same time, roasted coffee beans with reduced smoky aroma and earthy aroma contained in coffee can be obtained.

The ratio of the content of (A), the content of (B), and the content of (A)/(B) is a diluted solution (Brix 0.1) of the extract obtained by a predetermined extraction method of roasted beans. is a value measured for These can be obtained as follows. The roasted beans are pulverized to a medium size using a pulverizer (Coffee Mill KG366J manufactured by Delonghi) to obtain a pulverized product. 20 g of the pulverized material is subjected to hot water extraction with 350 g of deionized water to obtain an extract. The extraction can be performed using a coffee maker (Kalita coffee maker ET-102). The resulting extract is diluted to prepare a 0.1% Brix dilution. To 10 ml of the diluted solution, borneol is added as an internal standard substance to 10 ppb, and 3.0 g of sodium chloride (NaCl) is added and dissolved. Using this as a sample for measurement, the contents of (A) and (B) in the diluted solution (Brix 0.1) of the extract obtained by a predetermined extraction method of roasted beans were set to the following conditions. - Quantitative analysis is performed by MS:
・ GC main unit: model number “7890A” manufactured by Agilent Technologies
・ MS detector: Model number "5975C inert XL MSD" manufactured by Agilent Technologies
- Pretreatment device: "Multi Purpose Sampler MPS for GC" manufactured by Gerstel
・Sample injection conditions: Dynamic head space (DHS) method ・Tube: Tenax TA, Carbon bx1000
・Column: HP-INNOWAX manufactured by Agilent Technologies (60 m × 0.25 mm × 0.5 μm)
Flow rate 1.5 mL/min
Pressure 160 kPa
・Injection method: splitless ・Oven: Temperature rise from 40°C to 240°C at a heating rate of 7.5°C/min ・Ion source temperature: 260°C
・ Analysis mode: selected ion (SIM) linalool: 71.93 m / z, guaiacol: 109.124 m / z
The concentration of each aroma component was calculated by analyzing a single sample at different concentrations in the same manner as described above, and performing quantitative analysis by creating a calibration curve from the peak area.

Measure the concentration of aroma components in the roasted coffee beans by the above method. As a result, the linalool and guaiacol contents in the diluent (Brix 0.1) of the extract are obtained.

　Evaluation of the fruity aroma and cleanliness can be done by the senses. For example, it can be carried out by a method as shown in Examples.

The present invention further provides a method for roasting coffee beans or a method for producing roasted coffee beans. The manufacturing method includes a steaming step and a roasting step.

In the steam treatment process, green coffee beans are treated with steam. The green coffee beans are preferably from Ethiopia. In addition, Ethiopian green coffee beans may be cultivars other than Geisha. The steam is steam at 120°C to 190°C, preferably 150°C to 185°C, more preferably 160°C to 180°C. The steaming time is 1 minute to 30 minutes, preferably 1 minute to 20 minutes, more preferably 1 minute to 10 minutes. For example, when the green coffee beans are steam-treated at 160° C. to 180° C., the treatment time can be about 1 minute to 10 minutes or about 1 minute to 5 minutes. Alternatively, it can be 160° C. or 170° C. for about 1 minute to 10 minutes, or 180° C. for about 1 minute to 5 minutes.

And the steam may be saturated steam or superheated steam. Equipment for performing the steam treatment step is not limited, but a vessel capable of coping with high temperature and high pressure conditions, such as a class 1 pressure vessel, may be used. In many cases, the apparatus is capable of supplying predetermined high-pressure steam from a pipe and sealing the outlet of the vessel. At this time, the high-pressure steam may be saturated steam or superheated steam. It was unexpectedly found that specific green coffee beans, such as Ethiopian green coffee beans, were steam-treated under specific conditions to improve the fruity aroma.

In the roasting process, steam-treated coffee beans are roasted. In this process, the coffee beans are roasted to an arbitrary degree of roasting within a range suitable for drinking. For example, the degree of roasting can be set to 15 to 30, preferably 17 to 25, more preferably 19 to 22 as the L value. Here, the L value indicates the degree of roasting of coffee beans by color, with the L value for white being 100 and the L value for black being 0. That is, the L value becomes smaller as the coffee beans are roasted. As used herein, the L value is measured by the following method.

Using a coffee grinder (Bonmac Coffee Mill BM-250N (Lucky Coffee Machine Co., Ltd.), roasted coffee beans are ground to a medium grind. Fill a petri dish with ground beans by the amount that is scraped off, and the ground surface is An L-value measuring machine (color difference meter CR-410 (Konica Minolta Co., Ltd.)) is placed on top to measure the L-value.

The present invention further provides roasted coffee beans obtained by the method for roasting coffee beans or the method for producing roasted coffee beans. Examples of the roasted coffee beans include the roasted coffee beans described above.

<Extract of roasted beans>
The present invention further provides an extract of roasted beans (coffee extract) as described above. The extract of the present invention includes an extract extracted from roasted coffee beans, a concentrate thereof, or an extract having a sufficiently high concentration of solids in the liquid at the time of extraction. The extract of the present invention contains linalool (A). The content of (A) is, for example, 1 ppb or more, preferably 1.3 ppb or more, more preferably 1.7 ppb or more as a diluent (Brix 0.1) of the extract. If necessary, the content of (A) may be 1000 ppb or less, preferably 500 ppb or less, more preferably 100 ppb or less as a diluted solution (Brix 0.1) of the extract.

In the extract of the present invention, the content ratio ((A)/(B)) of linalool (A) to guaiacol (B) is adjusted to a specific range. For example, (A)/(B) can be adjusted to 0.05 or more, preferably 0.7 or more, more preferably 1.0 or more as a diluent (Brix 0.1) of the extract.

The extract of the present invention can be further defined by guaiacol (B). The content of (B) is, for example, 20 ppb or less, preferably 17 ppb or less, more preferably 14 ppb or less as a diluent (Brix 0.1) of the extract.

The content of (A), the content of (B), and the ratio of (A)/(B) for the extract of the present invention are obtained by diluting the extract appropriately to prepare a diluted solution of Brix 0.1, can be determined by GC-MS as described above.

The extract of the present invention can have a Brix of 10% or more, preferably 20% or more, more preferably 30% or more. Such extracts are easier to transport due to their higher concentration compared to less concentrated coffee extracts. Therefore, the extract of the present invention is useful for long-distance transportation and the like.

The content of (A) above correlates with the strength of the fruity aroma, which is rare in coffee. As the content of (A) increases, it becomes easier to perceive the scent of fruits such as lemon and grapes. The content of (B) above correlates with the strength of the smoky aroma and the earthy aroma felt in the middle to the last when drinking coffee. As the content of (B) decreases, the coffee flavor becomes less harsh and cleaner, and the fruity aroma of (A) and the like becomes more noticeable. Therefore, the content of (A) and (B) and the ratio of the content of both ((A) / (B)) are used as indicators, and by adjusting this within an appropriate range, the fruity aroma is enhanced. At the same time, it is possible to obtain an extract with reduced smoky aroma and earthy aroma contained in coffee.

The present invention further provides a method for producing roasted bean extract (coffee extract). The production method includes a step of using the roasted beans or the roasted beans obtained by the production method described above and extracting an extract from the roasted beans. In this production method, the fruity aroma enhanced by the roasted coffee beans is maintained/enhanced, and the smoky aroma and earthy aroma contained in the coffee are reduced to achieve a refreshing and clean taste. For this purpose, an extract is produced using the contents of specific components linalool (A) and guaiacol (B) and the ratio of the contents of both components ((A)/(B)) as indicators. (A), (B), the ratio of (A)/(B) and, if necessary, Brix can be set in the range described above for the extract.

In order to increase the extraction efficiency of soluble solids, the roasted coffee beans may be pulverized before the extract extraction process. The roasted coffee beans can be pulverized using a general pulverizer such as a roll mill. The grain size of the pulverized powder is not particularly limited, and any grain size and shape such as coarse, medium, medium and fine can be used.

Then, in order to increase the extraction efficiency of the soluble solids, the ground coffee beans obtained by the grinding process may be steamed using water or steam (steaming process). The steaming step can be performed at any timing before the extraction step. For example, the steaming step may be performed immediately after the grinding step, or may be performed after filling the ground coffee beans into the extractor. The time for the steaming process can be set as appropriate.

The step of extracting the extract from the roasted beans may be carried out by any method as long as the coffee solids can be extracted. Examples include drip extraction, kneader extraction, supercritical _CO2 extraction, continuous multi-tubular extraction, immersion extraction, and the like. In general, an aqueous solution in which coffee solids are dissolved, that is, an extract is prepared by bringing hot water of 60° C. to 200° C. into contact with roasted coffee beans or a pulverized product thereof.

The method for producing the roasted bean extract can further include the step of separating the aroma from the extract. The means for separating the aroma is not limited as long as the aroma component can be separated from the extract. For example, steam distillation, shelf distillation, aroma separation apparatus and the like can be mentioned. Generally, the separated aroma fraction does not contain coffee solids and thus has a low Brix. The aroma fraction can be mixed with the extract at any later stage. For example, an aroma fraction can be added to an extract that has undergone the concentration step described below. By carrying out this step, it is possible to avoid loss of aroma components (including fruity scent etc.) in the extract concentration step.

The method for producing the roasted bean extract can further include subjecting the extract to a "concentration" step. Methods for concentrating extracts are broadly classified into thermal concentration and freeze concentration, but any of them may be used and there is no particular limitation. Generally, an extract that has undergone a concentration process can have a Brix of 10% or more.

<Food and drink>
The present invention further provides a food or drink containing or consisting of the above-described roasted beans or roasted bean extract. Without limitation, the food or drink may have an improved coffee fruity flavor. Here, food and drink include raw materials for food and drink, intermediate products, semi-finished products (things that have substantially the same composition as the final product, although they are not completed), and final products. For example, the food and drink may have a content ratio ((A)/(B)) of linalool (A) to guaiacol (B) of 0.05 or more.

The form of roasted beans or its extract in food and drink is not particularly limited. For example, roasted beans or an extract thereof can be present in the food or drink as is. Alternatively, the roasted beans or its extract can be present in the food or drink after being processed in some way. Here, some processing means, but is not limited to, roasted beans or extracts thereof, such as concentrates, dilutions, dried products, powders, pulverized products, granules, granules, coatings, emulsions (oil-in-water emulsions, oil medium-water emulsions), pastes, gels, tablets, and capsules.

The food and drink can be, for example, roasted coffee beans. The roasted coffee beans may be composed only of the roasted beans of the present invention, or may be composed of a blend with other roasted beans. Moreover, the shape is not particularly limited, and may be roasted beans, ground beans, or the like.

Food and drink can be, for example, instant products. The ready-to-eat product can be made suitable for consumption by mixing it with a food solvent (water, alcohol, fruit juice, milk, etc.). Instant products include instant coffee, coffee extracts, concentrated portions, concentrated syrups, and the like.

In addition, food and drink can be beverages, soft drinks, alcoholic beverages, confectionery, etc. For example, it can be a coffee drink.

Food and drink may be packed in containers for the purpose of storage, transportation, or market distribution. Containers of any shape and material may be used, for example, containers such as bottles, cans, barrels, paper, drip bags, retort pouches, and PET bottles can be used.

A specific example of the invention is shown in this embodiment. The examples are provided for the purpose of understanding the invention and are not intended to limit the scope of the invention.

[Test Example 1] Investigation of the effect of steam treatment conditions on aroma components in coffee beans (1) Preparation of steam-treated roasted coffee beans A predetermined amount (4 kg) of Ethiopian (Arabica) Sidamo green coffee beans was weighed. , was set in a pressure cooker for steam treatment. Green coffee beans were steam-treated under the conditions (temperature, time) shown in Table 1 (Examples 1 to 9 and Comparative Examples 1 to 6). Here, the steam treatment time indicates the time after the temperature (pressure) shown in Table 1 is reached after steam is blown into the kettle. After the steam treatment, the coffee beans collected from the pressure cooker were cooled with cold air and returned to room temperature. The steamed beans were roasted using a Probat sample roaster to obtain roasted beans with an L value of 21.

(2) Aroma Analysis of Roasted Coffee Beans The obtained roasted coffee beans were pulverized to medium ground using a coffee mill KG366J manufactured by Delonghi. The ground roasted beans (20 g) were set in a dripper and extracted with 350 g of hot water (ion-exchanged water, about 100° C.) using a coffee maker ET-102 manufactured by Kalita. Extraction was continued until hot water was supplied from the coffee maker, and the resulting extract was cooled with cold water. The Brix of the extract was about 1.6 to 4.2 (Table 1). The obtained extract was diluted to prepare a diluted solution of Brix 0.1. To 10 ml of the diluted solution, borneol was added as an internal standard substance to 10 ppb, and 3.0 g of sodium chloride (NaCl) was added and dissolved. This was used as a sample for measurement, and in order to measure the contents of linalool (A) and guaiacol (B) in the hot water extract of roasted beans (Brix 0.1), the GC was set under the conditions described above. - Quantitative analysis was performed by MS. Then, (A)/(B) was calculated based on the quantitative values of (A) and (B).

In the table, Bx represents "Brix". The values of linalool and guaiacol represent the content (ppb) in a diluted solution (Brix 0.1) of the extract. The value of linalool/guaiacol represents the content ratio in the extract diluted solution (Brix 0.1).

When Ethiopian green coffee beans were subjected to steam treatment at 120 ° C to 180 ° C for 1 minute to 30 minutes (Examples 1 to 9), the diluted extract (Brix 0.1), linalool content was 1 ppb or more, and the guaiacol content was 20 ppb or less. And the content ratio of linalool to guaiacol was 0.05 or more.

On the other hand, in Comparative Example 1, the linalool content in the diluted extract (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was not 0.05 or more. This is probably because the green coffee beans were not subjected to steam treatment.

In Comparative Examples 2 to 6, the linalool content in the extract diluent (Brix 0.1) was lower than 1 ppb. This suggests that there is an appropriate combination of steam treatment temperature and time to obtain roasted beans with a linalool content of 1 ppb or more and a content ratio of linalool to guaiacol of 0.05 or more. be.

[Test Example 2] Investigation of origin of green coffee beans In Test Example 1, one type of green coffee bean (Ethiopia, Sidamo) was used to study the effects of steam treatment conditions (temperature and time) on aroma components. did. In Test Example 2, green coffee beans from different production areas were steam-treated under the same conditions, and the effects on aroma components were investigated and evaluated.

(1) Preparation of steam-treated roasted coffee beans Three types of Ethiopian Arabica green coffee beans (Sidamo (Example 8, Comparative Example 1), Harkan (Example 10), Yirgachev (Example 11)) are prepared. did. Furthermore, as comparative examples, three types of green coffee beans not produced in Ethiopia (Brazil (Comparative Example 7), Guatemala (Comparative Example 8), and Vietnam (Comparative Example 9)) were prepared. Here, the green beans from Brazil and Guatemala were of the Arabica variety, and the green beans of Vietnam were of the Canephora variety. The prepared green beans were subjected to steam treatment under the conditions of Example 8 of Test Example 1 (170° C., 5 minutes). The steam-treated beans were roasted under the same conditions as in Test Example 1 to obtain roasted beans with an L value of 21.

(2) Aroma Analysis of Roasted Coffee Beans From the obtained roasted beans, a diluted extract (Brix 0.1) was obtained according to the procedure shown in Test Example 1. Using the diluted solution, GC-MS analysis was performed in the same manner as in Test Example 1, linalool (A) and guaiacol (B) were quantitatively analyzed, and (A) / (B) was calculated.

In Examples 8, 10, and 11, the linalool content in the extract diluent (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was 0.05 or more. This is thought to be due to the fact that the green coffee beans from Ethiopia were steam-treated under appropriate conditions.

On the other hand, in Comparative Example 1, the linalool content in the diluted extract (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was not 0.05 or more. This is thought to be because Ethiopian green coffee beans were used, but no steam treatment was performed.

In Comparative Examples 7 to 9, the linalool content in the diluted extract solution (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was not 0.05 or more. This is probably because Ethiopian green beans are not used, although the steam treatment conditions are appropriate.

[Test Example 3] Production and evaluation of coffee extract Example 12: Preparation of extract with enhanced fruity aroma using steam-treated coffee beans (Type 1)
Using the roasted beans of Example 8 in Test Example 1 as a raw material, a coffee extract was prepared. Example 8 is roasted beans (L value 21) obtained by subjecting green coffee beans (Ethiopian Sidamo) to steam treatment (170° C. for 5 minutes) and then to roasting. After pulverizing the roasted beans with a roll mill type pulverizer, coffee solids were extracted at a maximum extraction temperature of 165° C. using a continuous multi-tubular extractor. 5.4 kg of pulverized beans were packed per column, and the extraction was continued until a predetermined amount of extract was obtained, and the liquid volume was 24.6 kg of extract per column. The obtained extract was cooled in a plate heat exchanger. After that, the whole amount of the obtained extract was treated with an aroma separator to separate the aroma. Furthermore, the residual coffee liquid (coffee solid content) after the aroma separation treatment is removed by evaporating water at a temperature of about 50-60°C using a centrifugal thin film vacuum evaporator (manufactured by Okawara Seisakusho). concentrated. The concentrated coffee liquid and the isolated aroma were mixed to obtain a coffee extract (Example 12).

Example 13: Preparation of fruity-enhanced extract using steam-treated coffee beans (Type 2)
In the same manner as in Example 12, using the roasted beans of Example 8 in Test Example 1 as a raw material, a coffee extract was prepared. After pulverizing steam-treated roasted coffee beans with a roll mill type pulverizer, coffee solid content was extracted at a maximum extraction temperature of 135° C. using a continuous multi-tubular extractor. The ground beans were packed at 5.4 kg per column and the extraction was continued until a predetermined amount of extract was obtained. The extract was separated into 3.5 kg of the first half of the extraction (first half of the liquid) and 29.4 kg of the second half of the extraction (the latter half of the liquid). The obtained extract liquid (both the first half liquid and the second half liquid) was cooled by a plate-type heat exchanger. Aroma separation was carried out by treating the latter half of the extract with an aroma separator. Furthermore, for the residual coffee liquid after aroma separation, a centrifugal thin-film vacuum evaporator (manufactured by Okawara Seisakusho) is used to volatilize the water at a temperature of about 50-60 ° C to concentrate the residual coffee liquid (coffee solids). let me The coffee extract (Example 13) was obtained by mixing the concentrated coffee liquor (derived from the second half of the extract), the separated aroma and the first half of the extract.

Comparative Examples 10-11: Preparation of extract using steam-untreated coffee beans Two types of concentrated extracts obtained from roasted Ethiopian coffee beans (Sidamo) were purchased and used as comparative examples. A method for preparing the extract will be described. Green coffee beans (untreated with steam) are roasted to a roasting degree of L-22, the resulting roasted beans are pulverized, and then extracted using a continuous extractor to obtain an extract. Comparative Example 10 is a coffee extract obtained by evaporating and concentrating the extract. On the other hand, the extracted liquid is subjected to aroma separation, and the obtained residual coffee liquid is evaporated and concentrated. Comparative Example 11 is a coffee extract obtained by blending the obtained concentrated coffee liquid and the isolated aroma.

Analysis of coffee extract: The coffee extract obtained above had a Brix of 14.7 to 40.5% (Table 3). By diluting each of the obtained coffee extracts with ion-exchanged water, diluted solutions (Brix 0.1) were obtained. Using the diluted solution, GC-MS analysis was performed as shown in Test Example 1, quantitative analysis of linalool (A) and guaiacol (B) was performed, and (A) / (B) was calculated. In addition, since Comparative Examples 10 and 11 shown in Table 3 are purchased extracts, the extraction rate from roasted beans is unknown.

In Examples 12 and 13, the linalool content in the extract diluent (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was 0.05 or more. This is considered to indicate that steam treatment is effective even in the case where aroma separation was performed before the coffee extract concentration step.

On the other hand, in Comparative Examples 10 and 11, the linalool content in the diluted extract (Brix 0.1) was 1 ppb or more, and the content ratio of linalool to guaiacol was not 0.05 or more. This is thought to be because Ethiopian green coffee beans were used, but no steam treatment was performed.
[Test Example 4] Sensory Evaluation Each of the roasted coffee beans produced above (Example and Comparative Example) was ground with a coffee bean grinder (manufactured by De'Longhi Co., Ltd.). 180 g of hot water (ion-exchanged water) heated to 100° C. was added to 10 g of the pulverized material obtained. After allowing to stand for 4 minutes, the mixed solution was vertically stirred three times with a cupping spoon so that the powder that floated to the surface was allowed to sink to the bottom. The foam and crushed beans produced in the supernatant of the mixture were removed. The mixed liquid was allowed to stand until it reached room temperature, and the same amount of the liquid was scooped up each time with a cupping spoon, which was sucked into the mouth for sensory evaluation.

However, for Examples 12 and 13, coffee extract was obtained according to the method described in Test Example 3. The coffee extract was diluted with deionized water to adjust the Brix to 1.3%. The diluted solution was subjected to sensory evaluation.

In addition, green coffee beans that were not steam-treated were used as a standard product, treated in the same manner as above, and subjected to sensory evaluation. That is, 100 g of standard raw beans were put into a roaster (NOVO MARK II (Daiichi Denshin Co., Ltd.)) and roasted according to the following program to obtain roasted coffee beans. According to the above, an extract was prepared from the roasted coffee beans and subjected to sensory evaluation.

For the sensory evaluation, four sensory panelists evaluated fruity and cleanness. Both fruity and clean evaluations were scored in 8 stages. The score of the standard product was used as a standard for evaluation. A score of 3 or more was accepted for both fruity and cleanness. Results are shown in the table below.

In the table, the score for fruitiness and cleanliness is the average value of the scores given by the four sensory panelists, temperature [°C] represents the temperature of steaming, and time [min] represents the time of steaming. .

For the sample of the example, both the fruity score and the clean score were 3 points or more. On the other hand, both the fruity score and the clean score of the sample of the comparative example were lower than 3 points. From this, the linalool content in the diluted extract (Brix 0.1) is 1 ppb or more, and the content ratio of linalool to guaiacol is 0.05 or more. It was confirmed that the fruity aroma and cleanness were improved.

Claims

roasted coffee beans,
The roasted beans are a diluted solution (Brix 0.1) of the hot water extract of the roasted beans,
Linalool (A) is 1 ppb or more,
The ratio of the content of linalool (A) to guaiacol (B) ((A) / (B)) is 0.05 or more,
Said roasted beans.
The roasted coffee beans according to claim 1, wherein the roasted beans contain 20 ppb or less of guaiacol (B) as a diluent (Brix 0.1) of the hot water extract of the roasted beans.
a coffee extract,
As a diluent of Brix 0.1,
Linalool (A) is 1 ppb or more The content ratio ((A) / (B)) of linalool (A) to guaiacol (B) is 0.05 or more,
Said coffee extract.
The coffee extract according to claim 3, wherein the diluent of Brix 0.1 contains 20 ppb or less of guaiacol (B).
The coffee extract according to claim 3 or 4, which has a Brix of 10% or more.
A food or drink containing the roasted coffee beans or coffee extract according to any one of claims 1 to 5.
The food or drink according to claim 6, which is a coffee beverage, instant coffee, coffee extract, or coffee concentrate.
As a diluent (Brix 0.1) of the hot water extract,
Linalool (A) is 1 ppb or more,
For roasted coffee beans, the content ratio of linalool (A) to guaiacol (B) ((A) / (B)) is 0.05 or more,
How to roast coffee beans.
The roasting method according to claim 8, for roasted coffee beans, wherein the diluent (Brix 0.1) of the hot water extract contains 20 ppb or less of guaiacol (B).
A method of roasting coffee beans, which includes the step of treating green coffee beans from Ethiopia with steam at a temperature of 120°C to 180°C for 1 minute to 30 minutes.
The production method according to claim 10, wherein the steam is saturated steam or superheated steam.
The production method according to claim 10 or 11 for producing the roasted beans according to claim 1 or 2.
A method for producing coffee extract, comprising a step of obtaining coffee extract from roasted beans obtained by the production method according to any one of claims 10 to 12.
The production method according to claim 13, further comprising a step of concentrating the coffee extract.
The production method according to claim 13 or 14, further comprising a step of separating aroma from coffee extract.
The production method according to claim 15, further comprising adding the separated aroma component to the coffee extract.
The method according to any one of claims 13-16 for producing the coffee extract according to any one of claims 3-5.