WO2022230798A1 - コーヒー焙煎豆、コーヒーエキス、及びその製造方法 - Google Patents

コーヒー焙煎豆、コーヒーエキス、及びその製造方法 Download PDF

Info

Publication number
WO2022230798A1
WO2022230798A1 PCT/JP2022/018686 JP2022018686W WO2022230798A1 WO 2022230798 A1 WO2022230798 A1 WO 2022230798A1 JP 2022018686 W JP2022018686 W JP 2022018686W WO 2022230798 A1 WO2022230798 A1 WO 2022230798A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
extract
beans
roasted
brix
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2022/018686
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
惇 向井
直 亀沢
敬介 小森
守男 三橋
雄太 江口
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to BR112023022126A priority Critical patent/BR112023022126A2/pt
Priority to JP2023517501A priority patent/JPWO2022230798A1/ja
Publication of WO2022230798A1 publication Critical patent/WO2022230798A1/ja
Priority to CONC2023/0014709A priority patent/CO2023014709A2/es
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23F5/04—Methods of roasting 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
    • 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
    • A23F5/28—Drying or concentrating coffee extract
    • 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
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. 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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract

Definitions

  • 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).
  • the present invention provides roasted green coffee beans.
  • roasted green coffee beans from Ethiopia are provided.
  • “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.
  • cultivars include Arabica, Canephora, and Liberica, which are said to be the three major species of coffee, and their derivatives.
  • 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 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.
  • 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.
  • An L-value measuring machine color difference meter CR-410 (Konica Minolta Co., Ltd.)
  • 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.
  • roast beans or its extract in food and drink is not particularly limited.
  • roasted beans or an extract thereof can be present in the food or drink as is.
  • the roasted beans or its extract can be present in the food or drink after being processed in some way.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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).

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Tea And Coffee (AREA)
PCT/JP2022/018686 2021-04-30 2022-04-25 コーヒー焙煎豆、コーヒーエキス、及びその製造方法 Ceased WO2022230798A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
BR112023022126A BR112023022126A2 (pt) 2021-04-30 2022-04-25 Grão de café torrado, extrato de café, alimento ou bebida, e, métodos para torrar um grão de café para um grão de café torrado e para produzir um extrato de café
JP2023517501A JPWO2022230798A1 (https=) 2021-04-30 2022-04-25
CONC2023/0014709A CO2023014709A2 (es) 2021-04-30 2023-10-30 Grano de café tostado, extracto de café y método para producir el mismo

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-077572 2021-04-30
JP2021077572 2021-04-30

Publications (1)

Publication Number Publication Date
WO2022230798A1 true WO2022230798A1 (ja) 2022-11-03

Family

ID=83847253

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/018686 Ceased WO2022230798A1 (ja) 2021-04-30 2022-04-25 コーヒー焙煎豆、コーヒーエキス、及びその製造方法

Country Status (4)

Country Link
JP (1) JPWO2022230798A1 (https=)
BR (1) BR112023022126A2 (https=)
CO (1) CO2023014709A2 (https=)
WO (1) WO2022230798A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024106493A1 (ja) * 2022-11-17 2024-05-23 サントリーホールディングス株式会社 コーヒーオイルの水性溶媒抽出物、飲食品及びそれらの製造方法並びにコーヒー由来成分含有組成物
JP7574888B1 (ja) 2023-07-18 2024-10-29 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52105258A (en) * 1976-02-25 1977-09-03 Yasuio Goda Processing method of coffee bean
JP2000342182A (ja) * 1999-06-01 2000-12-12 Pokka Corp コーヒー豆の改質方法
WO2005011396A1 (ja) * 2003-07-31 2005-02-10 Suntory Limited コーヒー焙煎豆の処理方法および水蒸気処理コーヒー焙煎豆
JP2006262835A (ja) * 2005-03-25 2006-10-05 Suntory Ltd コーヒー焙煎豆の水蒸気処理方法
JP2013244007A (ja) * 2012-05-30 2013-12-09 Ogawa & Co Ltd 焙煎植物フレーバー並びに焙煎植物エキスの製造方法
JP2018057369A (ja) * 2016-09-30 2018-04-12 サントリーホールディングス株式会社 酸及び高温高圧水蒸気で処理したコーヒー豆並びにコーヒー飲料
WO2019142729A2 (ja) * 2018-01-16 2019-07-25 東京アライドコーヒーロースターズ株式会社 未焙煎コーヒー豆抽出液の製造方法
JP2021000080A (ja) * 2019-06-18 2021-01-07 味の素株式会社 焙煎コーヒー豆の製造方法
JP2021185869A (ja) * 2020-06-03 2021-12-13 アサヒ飲料株式会社 コーヒー飲料

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52105258A (en) * 1976-02-25 1977-09-03 Yasuio Goda Processing method of coffee bean
JP2000342182A (ja) * 1999-06-01 2000-12-12 Pokka Corp コーヒー豆の改質方法
WO2005011396A1 (ja) * 2003-07-31 2005-02-10 Suntory Limited コーヒー焙煎豆の処理方法および水蒸気処理コーヒー焙煎豆
JP2006262835A (ja) * 2005-03-25 2006-10-05 Suntory Ltd コーヒー焙煎豆の水蒸気処理方法
JP2013244007A (ja) * 2012-05-30 2013-12-09 Ogawa & Co Ltd 焙煎植物フレーバー並びに焙煎植物エキスの製造方法
JP2018057369A (ja) * 2016-09-30 2018-04-12 サントリーホールディングス株式会社 酸及び高温高圧水蒸気で処理したコーヒー豆並びにコーヒー飲料
WO2019142729A2 (ja) * 2018-01-16 2019-07-25 東京アライドコーヒーロースターズ株式会社 未焙煎コーヒー豆抽出液の製造方法
JP2021000080A (ja) * 2019-06-18 2021-01-07 味の素株式会社 焙煎コーヒー豆の製造方法
JP2021185869A (ja) * 2020-06-03 2021-12-13 アサヒ飲料株式会社 コーヒー飲料

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
BAGGENSTOSS JUERG, POISSON LUIGI, KAEGI RUTH, PERREN RAINER, ESCHER FELIX: "Roasting and Aroma Formation: Effect of Initial Moisture Content and Steam Treatment", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 56, no. 14, 1 July 2008 (2008-07-01), US , pages 5847 - 5851, XP055981960, ISSN: 0021-8561, DOI: 10.1021/jf8003288 *
KALSCHNE DANEYSA LAHIS, VIEGAS MARCELO CALDEIRA, DE CONTI ANTONIO JOSÉ, CORSO MARINÊS PAULA, BENASSI MARTA DE TOLEDO: "Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends", FOOD RESEARCH INTERNATIONAL, vol. 105, 1 March 2018 (2018-03-01), AMSTERDAM, NL , pages 393 - 402, XP055981955, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2017.11.017 *
SU‐JIN KIM; SUL LEE; EUNJUNG BANG; SUNHO LEE; JIN‐KYU RHEE; YUN‐CHEOL NA: "Comparative evaluation of flavor compounds in fermented green and roasted coffee beans by solid phase microextraction‐gas chromatography/mass spectrometry", FLAVOUR AND FRAGRANCE JOURNAL, vol. 34, no. 5, 10 July 2019 (2019-07-10), GB , pages 365 - 376, XP071709255, ISSN: 0882-5734, DOI: 10.1002/ffj.3517 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024106493A1 (ja) * 2022-11-17 2024-05-23 サントリーホールディングス株式会社 コーヒーオイルの水性溶媒抽出物、飲食品及びそれらの製造方法並びにコーヒー由来成分含有組成物
JP7574888B1 (ja) 2023-07-18 2024-10-29 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物
JP7578210B1 (ja) 2023-07-18 2024-11-06 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物
WO2025018403A1 (ja) * 2023-07-18 2025-01-23 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物
JP2025014193A (ja) * 2023-07-18 2025-01-30 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物
JP2025015509A (ja) * 2023-07-18 2025-01-30 味の素株式会社 コーヒー飲料及びインスタントコーヒー飲料用組成物

Also Published As

Publication number Publication date
BR112023022126A2 (pt) 2023-12-19
CO2023014709A2 (es) 2023-11-20
JPWO2022230798A1 (https=) 2022-11-03

Similar Documents

Publication Publication Date Title
CN103140139B (zh) 咖啡浓缩组合物
TWI850356B (zh) 具有花香的茶芳香組成物
JP7210627B2 (ja) 液体コーヒー濃縮物の製造方法
JP2005137269A (ja) 揮発性成分、その製造方法及び飲食品
JP7164290B2 (ja) 酸及び高温高圧水蒸気で処理したコーヒー豆並びにコーヒー飲料
RU2731281C2 (ru) Жидкий концентрат эспрессо
JP7825692B2 (ja) コーヒー抽出液
WO2022230798A1 (ja) コーヒー焙煎豆、コーヒーエキス、及びその製造方法
JP6146915B2 (ja) コーヒーエキスおよび濃縮コーヒーエキスの製造方法
RU2731286C2 (ru) Жидкий концентрат эспрессо
JP5107324B2 (ja) コーヒーエキス及びコーヒー飲料の製造方法
WO2006098232A1 (ja) 容器詰コーヒー飲料
JP7153045B2 (ja) コーヒー組成物の製造方法
WO2019142729A2 (ja) 未焙煎コーヒー豆抽出液の製造方法
JP2024062196A (ja) 焙煎植物抽出物の風味改善方法
JP2022096086A (ja) 容器詰麦抽出液含有濃縮液、その濃縮液の製造方法及びその濃縮液の甘味付与方法
JP7329100B1 (ja) γ－アミノ酪酸を含有するブラックコーヒー飲料
CN115361878B (zh) 具有青海苔香的赋予茶芳香的液状组合物
JP7261076B2 (ja) ３－メルカプトヘキサナールを有効成分とする香味発現増強剤
WO2023013555A1 (ja) 風味が改善されたコーヒー豆抽出物、飲食品、容器詰め飲料及び該コーヒー豆抽出物の製造方法
JP2025112157A (ja) 焙煎植物抽出物の風味改善方法
JP2021103962A (ja) コーヒー飲料
WO2012081097A1 (ja) コーヒーエキス、コーヒー飲料、及びそれらの製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22795711

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2023517501

Country of ref document: JP

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 2301006955

Country of ref document: TH

WWE Wipo information: entry into national phase

Ref document number: NC2023/0014709

Country of ref document: CO

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112023022126

Country of ref document: BR

WWP Wipo information: published in national office

Ref document number: NC2023/0014709

Country of ref document: CO

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 112023022126

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20231024

WWE Wipo information: entry into national phase

Ref document number: 11202307241R

Country of ref document: SG

122 Ep: pct application non-entry in european phase

Ref document number: 22795711

Country of ref document: EP

Kind code of ref document: A1