WO2023013686A1 - コーヒーエキス - Google Patents

コーヒーエキス Download PDF

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Publication number
WO2023013686A1
WO2023013686A1 PCT/JP2022/029825 JP2022029825W WO2023013686A1 WO 2023013686 A1 WO2023013686 A1 WO 2023013686A1 JP 2022029825 W JP2022029825 W JP 2022029825W WO 2023013686 A1 WO2023013686 A1 WO 2023013686A1
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WIPO (PCT)
Prior art keywords
coffee
coffee extract
brix
phenols
pyrazines
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PCT/JP2022/029825
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English (en)
French (fr)
Japanese (ja)
Inventor
周平 齋藤
良介 杉野
真 中島
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Suntory Holdings Ltd
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Suntory Holdings Ltd
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Priority to JP2023540386A priority Critical patent/JPWO2023013686A1/ja
Publication of WO2023013686A1 publication Critical patent/WO2023013686A1/ja
Priority to CONC2024/0000234A priority patent/CO2024000234A2/es
Anticipated expiration legal-status Critical
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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
    • A23F5/28—Drying or concentrating coffee extract

Definitions

  • the present invention relates to coffee extract, a method for producing the coffee extract, and the like.
  • the coffee extract used in the production of packaged coffee beverages is a highly concentrated coffee extract extracted from roasted coffee beans.
  • heat concentration is performed by heating to a predetermined temperature under reduced pressure to evaporate the water content
  • freeze concentration is performed by freezing the water content and ice crystals are separated and removed
  • reverse osmosis membrane RO membrane
  • the present invention provides a coffee extract and a method for producing the coffee extract as described below.
  • the pyrazines are 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3 ,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, one or more compounds selected from The coffee extract according to [1] or [2] above, wherein the phenol is one or more compounds selected from guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
  • the concentrated liquid is a pretreatment liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa s at 23 ° C., which is processed by forward osmosis concentration.
  • a method for producing a coffee extract comprising: extracting coffee from roasted beans, Pretreating the resulting coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzyme, and the resulting pretreatment liquid. forward osmosis concentrating the.
  • the pretreatment liquid has a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa ⁇ s at 23°C.
  • the present invention provides a novel coffee extract suitable for producing coffee beverages and a method for producing the coffee extract. According to a preferred embodiment of the present invention, it is possible to provide a coffee extract that retains a large amount of aroma components. Moreover, according to the production method of the present invention, precipitation during preparation of coffee extract can be suppressed.
  • FIG. 1 is a diagram (1) showing the relationship between the amount of aroma components and Brix.
  • FIG. 2 is a diagram showing the relationship between the physical properties of the pretreatment liquid and the amount of precipitation.
  • FIG. 3 is a diagram (2) showing the relationship between the amount of aroma components and Brix.
  • Coffee Extract The present invention relates to coffee extract.
  • "coffee extract” is intended to be diluted and used for eating and drinking. It means high concentration.
  • the coffee extract in one aspect of the present invention contains pyrazines and phenols, and the total value of the ratio of the peak area values to 0.1 ppm of borneol, which is an internal standard substance for the pyrazines and phenols in gas chromatography measurement, is A , A ⁇ Brix (%) is 65 or more.
  • the measurement conditions for gas chromatography will be described in detail in Examples below.
  • coffee extract may be referred to as "coffee concentrate” or "concentrate”.
  • the coffee beans which are the raw material of the coffee extract, are not particularly limited in terms of variety, place of origin, degree of roasting, degree of grinding, and the like.
  • Cultivars include, for example, Arabica and Robusta. Examples of production areas include Guatemala, Colombia, Kilimanjaro, Blue Mountains, Ethiopia, Kona, Mocha, Mandheling and Costa Rica.
  • the degree of roasting may be objectively expressed using the L value of the L * a * b * color system, but the L value is not particularly limited.
  • the degree of roasting can be any of eight commonly used classifications: light roast, cinnamon roast, medium roast, high roast, city roast, full city roast, French roast and Italian roast.
  • the coffee beans may be unground, but are preferably ground using a coffee mill, grinder, or the like in order to improve the extraction rate of the aromatic components.
  • the particle size of the ground coffee beans is not particularly limited.
  • the grinding degree may be, for example, a commonly used grinding degree such as extra-fine grinding, fine grinding, medium-fine grinding, medium-grinding, and coarse grinding.
  • One type of coffee beans may be used, or a plurality of types may be blended and used. The coffee extraction method and the like will be described later.
  • pyrazines are compounds having a pyrazine skeleton, such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine , 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine.
  • a pyrazine skeleton such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine , 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine.
  • the pyrazines are 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2, It consists of 3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine.
  • phenols are compounds having a hydroxy group on an aromatic substituent, such as guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
  • the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
  • the total value A of the ratio of peak area values to 0.1 ppm of borneol (CAS registration number: 464-43-7), which is an internal standard substance for pyrazines and phenols in gas chromatography measurement (
  • total value A” or “A” is the sum of the peak area ratios of the compounds of the pyrazines and phenols to 0.1 ppm of borneol, which is an internal standard substance.
  • the peak area value of each compound of pyrazines and phenols can be expressed as a ratio to the peak area value of borneol, which is an internal standard substance.
  • the pyrazines and phenols described above are examples, and the coffee extract in one aspect of the present invention may contain other compounds of pyrazines and phenols.
  • the total value A is, for example, 0.93 to 6.00, 0.98 to 5.00, 1.30 to 4.50, 1.35 to 4.10, 1.50 to It can be 3.75, 1.62-3.20, 1.80-3.15, 2.00-3.10 or 2.30-3.10.
  • the larger the total value A the more aroma components are retained in the coffee extract, and the stronger the body feeling of the coffee beverage, which is preferable.
  • the Brix (%) of the coffee extract is, for example, 30 to 70, 30 to 65, 30 to 60, 30 to 55, 30 to 50, 30 to 45, 30 to 40, 40 to 70, It can be 40-65, 40-60, 40-55 or 40-50.
  • a Brix (%) within the above range indicates that the coffee extract is concentrated to a high concentration, which is preferable from the viewpoint of storage stability and transportability.
  • the Brix value can be measured by a known method using a sugar refractometer or the like.
  • the value of A ⁇ Brix (%) is, for example, 65 or more, 75 or more, 85 or more, 95 or more, 100 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, or 180 or more.
  • the upper limit of A ⁇ Brix (%) is not particularly limited, it may be, for example, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, or 200 or less.
  • the coffee extract in one aspect of the present invention has a sedimentation amount of 5.00 with respect to the total weight of the diluted coffee extract after centrifuging a diluted coffee extract with a Brix (%) of 5.0 at a centrifugal acceleration of 1660 G for 10 minutes. % by weight or less.
  • the precipitation amount is, for example, 3.00 wt% or less, 2.50 wt% or less, 2.00 wt% or less, 1.50 wt% or less, 1.08 wt% or less, 0.650 wt% or less. It can be weight percent or less, 0.350 weight percent or less, or 0.150 weight percent or less.
  • the amount of sedimentation can be obtained, for example, by placing 25 ml of a diluted coffee extract having a Brix (%) of 5.0 in a centrifuge tube, centrifuging at a centrifugal acceleration of 1660 G for 10 minutes, and then measuring the wet weight of the sediment. can be calculated.
  • the precipitation amount of the diluted coffee extract in one aspect of the present invention is calculated by the above method.
  • the coffee extract concentrated using a forward osmosis membrane precipitates during the process of producing coffee beverages, and this precipitate may cause clogging of meshes, etc. in the production line.
  • the clogging referred to here is different from clogging (fouling) due to the adsorption of components in the coffee extract to the membrane surface, and during storage of the coffee concentrate after concentration treatment with the forward osmosis membrane, It refers to a phenomenon in which the mesh or the like in the production line is clogged with sediments that occur when the concentrate is mixed with a solvent such as water in order to prepare a coffee beverage using the coffee concentrate. Therefore, less precipitation of coffee extract is more preferable.
  • macromolecular components, polysaccharides and/or fine particles contained in the coffee extract cause the precipitation.
  • the coffee extract comprises a concentrate processed by forward osmosis concentration.
  • Forward osmotic concentration refers to contacting solutions with different osmotic pressures across a semipermeable membrane.
  • the type of forward osmosis membrane is not particularly limited, and for example, a flat membrane, a hollow fiber membrane, or the like can be used. These are preferably modularized. Flat membrane modules may be pleated or spiral, for example, and hollow fiber membrane modules may be cross or parallel.
  • a commercially available FO membrane module can be purchased and used. Examples of commercially available products include HFFO2 (manufactured by AQUAPORIN) and OSMOF2O TM INDUSTRIAL (manufactured by Fluid Technology Solutions).
  • the pretreatment liquid before treatment by forward osmosis concentration has a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa ⁇ s at 23°C.
  • the turbidity of the pretreatment liquid can be 27.4-93.0 NTU, 27.4-92.0 NTU, or 27.4-84.8 NTU, or the like.
  • the pretreatment liquid before treatment by forward osmosis concentration has the above turbidity and a viscosity at 23° C. of 0.40 to 1.35 mPa ⁇ s, 0.40 to 1.30 mPa. • s, 0.40-1.25 mPa ⁇ s or 0.40-1.18 mPa ⁇ s, and the like.
  • Viscosity can be measured according to JIS Z 8803 using a vibrating viscometer.
  • inhibitors or “reduction” does not mean zero precipitation, but rather less precipitation than those outside the above turbidity and viscosity ranges. means.
  • inhibitors or “reduction” may be the precipitation amount of the diluted coffee extract within the above range.
  • the pH of the coffee extract can be, for example, 5.0-7.5, 5.0-7.0, 5.0-6.5 or 5.0-6.0.
  • the coffee extract of the present invention is suitably used to provide coffee beverages by diluting it at any ratio depending on its degree of concentration. Dilution ratios include, for example, 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold, 10-fold, 12-fold, 15-fold, 20-fold, 30-fold, 40-fold, 50-fold Double, 60-fold or 70-fold may be mentioned.
  • the coffee extract in one aspect of the present invention is solid (powder) or liquid. Methods for solidifying the coffee extract include, for example, freeze drying and spray drying. In one aspect, the coffee extract is liquid.
  • the coffee extract of the present invention can be used to impart coffee flavor to target food and drink by adding or blending an appropriate amount to various food and drink.
  • the amount of coffee extract to be added or blended can be appropriately set according to the type of food or drink.
  • foods include confectionery, frozen desserts, supplements, and the like.
  • Confectionery includes, for example, caramels, gummies, candies, chewing gums, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confections, rice confections, bean confections, jellies, dessert confections, and other confectionery.
  • Beverages include tea beverages, cocoa beverages, nutritional beverages, carbonated beverages, jelly beverages, sports drinks, flavored waters, fruit juice beverages, alcoholic beverages, non-alcoholic beverages, beer-taste beverages such as beer and non-alcoholic beer, functional beverages, etc. is mentioned.
  • Coffee Beverage or Coffee Powder The present invention also relates to a coffee powder or coffee beverage containing the coffee extract described in "1. Coffee Extract” above.
  • coffee beverage refers to a beverage product produced using coffee as a raw material.
  • the types of products are not particularly limited, but mainly include “coffee,””coffeebeverages,” and “soft drinks containing coffee,” which are defined in the "Fair Competition Code Concerning Labeling of Coffee Beverages, etc.” approved in 1977. .
  • coffee-based beverages with a milk solids content of 3.0% by mass or more are subject to the Fair Competition Code Concerning Labeling of Drinking Milk and are treated as "milk beverages.” shall be included in the coffee beverage in the present invention.
  • the coffee component refers to a solution containing components derived from coffee beans, for example, coffee extract.
  • the coffee component also includes a solution prepared by adjusting an appropriate amount of coffee powder such as instant coffee obtained by drying the coffee extract with water or warm water.
  • the coffee component is preferably the coffee extract described in "1. Coffee extract” above.
  • the raw material, coffee beans, is as described in the above "1. Coffee extract”.
  • the coffee beverage in one aspect of the present invention may contain milk (milk-derived components) such as milk, milk, and dairy products.
  • Milk-added coffee beverages are also referred to as coffee beverages with milk.
  • milk components include cow's milk, condensed milk, skimmed milk, reconstituted milk (whole milk powder, skim milk powder or reconstituted milk from formula), concentrated whey, concentrated milk, cream and vegetable milk (soy milk, almond milk, etc.). ) can be used. Only one type of milk may be used, or two or more types may be used in combination.
  • As the milk component not only liquid but also powder may be used.
  • a coffee beverage in one aspect of the present invention is a coffee beverage containing caffeine.
  • the caffeine concentration is not particularly limited, but may be 10-110 mg/100 ml, 15-100 mg/100 ml, 20-95 mg/100 ml, 25-90 mg/100 ml or 30-85 mg/100 ml.
  • the amount of caffeine in coffee beverages can be measured using high performance liquid chromatography (HPLC).
  • the coffee beverage in one aspect of the present invention is a decaffeinated coffee beverage.
  • Such coffee beverages are generally referred to as “decaffeinated coffee", “caffein-less coffee”, and the like.
  • the caffeine concentration of the decaffeinated coffee beverage may be 0.1-10 mg/100 ml, 0.2-8 mg/100 ml, or 0.3-6 mg/100 ml, or the like.
  • the decaffeinated coffee beverage has 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more of caffeine from a caffeine-containing coffee beverage. , 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, or 99% or more.
  • the decaffeinated coffee beverage has a caffeine content of 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less or 0.1% It can be one using coffee beans such as the following.
  • Methods of decaffeination include, for example, an organic solvent method in which caffeine is extracted and removed using an organic solvent, and an extract obtained by soaking coffee beans in water.
  • a water extraction method that returns the ingredients to coffee beans a supercritical carbon dioxide extraction method that extracts and removes caffeine using carbon dioxide in a supercritical fluid state, and a caffeine using adsorbents such as polymer resins and activated carbon. and a method of decomposing caffeine using microorganisms capable of decomposing caffeine.
  • these treatments may be carried out in any step from raw materials to coffee beverages.
  • the Brix (%) of the coffee beverage is 1.0 to 10, 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to It can be 2.7 or 1.0 to 2.5 and so on.
  • the coffee beverage may contain a pH adjuster.
  • pH adjusters include sodium bicarbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide and/or salts thereof.
  • the pH of the coffee beverage can be 5.0-7.5, 5.0-7.0, 5.0-6.5 or 5.0-6.0 or the like.
  • the coffee beverage may contain various additives in addition to the pH adjuster.
  • additives include antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters), acidulants (phosphoric acid, citric acid, malic acid, etc.). , and perfumes.
  • the form of the coffee beverage of the present invention is not limited.
  • it may be in the form of a packaged coffee beverage sealed in a container such as a can, bottle, paper container, or PET bottle.
  • a method for producing a coffee beverage will be described later.
  • a method for producing coffee powder includes, for example, powdering the coffee extract described in the above “1. Coffee extract” by freeze-drying or spray-drying.
  • the present invention also relates to a method for producing coffee extract.
  • the production method of the present invention is selected from extracting coffee from roasted beans, and (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzymes to the resulting coffee extract. Pretreating by one or more methods, and forward osmotic concentration of the resulting pretreatment liquid.
  • the characteristics of the coffee extract obtained by the production method of the present invention are the same as those explained in the above "1. Coffee extract”.
  • the production method of the present invention includes extracting coffee from roasted beans.
  • Coffee extraction can be performed by a known method.
  • green coffee beans are roasted according to a desired roasting degree, and the roasted beans are ground according to a desired grinding degree.
  • the roasted beans do not necessarily need to be pulverized, but as described above, pulverization is preferable from the viewpoint of more efficient extraction of aroma components.
  • the ground coffee beans are extracted with water at 0 to 100° C. for about 10 seconds to 30 minutes, depending on the amount and extraction method.
  • Extraction methods include, for example, a drip method (eg, paper, flannel, etc.), a siphon method, a boiling method, a jet method, a continuous method, and the like.
  • the raw material, coffee beans, is as described in the above "1. Coffee extract”.
  • 3-2 Pretreating the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzyme.
  • the coffee extract obtained in "3-1. Extracting coffee from roasted beans” is selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide degrading enzyme 1 Including pretreatment by the above method.
  • the pretreatment performs all of (i) to (iii). In another aspect, the pretreatment performs (i) and (ii). In another aspect, the pretreatment performs (i) and (iii). In another aspect, the pretreatment performs (ii) and (iii). In another aspect, the pretreatment performs (i). In another aspect, the pretreatment implements (ii). In another aspect, the pretreatment implements (iii). The order of performing the above (i) to (iii) can be determined arbitrarily, but when performing (i), it is preferable to perform (i) first.
  • Centrifugation can be carried out using a commercially available centrifuge, either batchwise or continuously. Centrifuges include, for example, Foodec300 (manufactured by Alfa Laval). Centrifugation can be, for example, centrifugation at a centrifugal acceleration of 1500-2000 G, 1600-1800 G or 1650-1700 G for 1-30 minutes, 5-20 minutes or 5-15 minutes. Centrifugation may be performed once or multiple times.
  • Membrane treatment can be performed using a commercially available stainless filter, strainer, or the like.
  • the pore size of the mesh is, for example, 1-50 ⁇ m, 3-30 ⁇ m or 5-25 ⁇ m. Examples of such commercial products include PolyPro-Klean TM (manufactured by 3M).
  • the membrane treatment may be performed once or multiple times.
  • polysaccharide-degrading enzyme can be carried out using, for example, cellulolytic enzyme, hemicellulolytic enzyme, pectinase, or the like. These enzymes may be used individually by 1 type, and may use multiple types together.
  • Commercially available enzyme preparations include, for example, SumizymeACH-L (manufactured by Shin Nihon Chemical Industry Co., Ltd.) and mannanase BGM "Amano" 10 (manufactured by Amano Enzyme).
  • the conditions for the enzymatic reaction can be appropriately set depending on the enzymatic agent used, and the reaction temperature may be, for example, 10 to 80°C, 20 to 70°C, 30 to 60°C or 40 to 60°C. . Also, the reaction time may be, for example, 1 to 48 hours, 1 to 24 hours, 1 to 12 hours, 1 to 6 hours or 1 to 3 hours.
  • the amount of enzyme added is, for example, 0.001 to 5% by weight, 0.001 to 3% by weight, 0.01 to 1% by weight, 0.01 to 0.5% by weight with respect to the total weight of the coffee extract. , 0.01-0.3% by weight or 0.01-0.1% by weight.
  • the polysaccharide degrading enzyme may be added once or multiple times. In this specification, polysaccharide-degrading enzyme may be simply abbreviated as "enzyme".
  • the enzyme treatment may be performed while stirring the coffee extract in order to efficiently perform the enzymatic reaction.
  • the stirring device is not particularly limited, and for example, a vertical shaft stirring device, a horizontal shaft stirring device, a magnetic stirrer, a shaker or the like can be used.
  • the pretreatment solution that has undergone enzyme treatment is heat-treated at 90-100°C for 30 seconds to 10 minutes to deactivate the enzyme.
  • the pretreatment liquid obtained through the treatments (i), (ii) and/or (iii) above preferably has the turbidity and viscosity described in "1. Coffee extract” above.
  • the production method of the present invention includes the above-mentioned "3-2. pretreatment by one or more methods selected from the addition of saccharide-degrading enzymes” and forward osmosis concentration of the pretreated liquid obtained.
  • the forward osmosis membrane to be used is as described in the above "1. Coffee extract”.
  • Coffee extract For example, when using a hollow fiber membrane module, the total membrane area of the hollow fiber bundle composed of a plurality of hollow fibers is , 0.1-50 m 2 , 0.1-40 m 2 or 0.1-30 m 2 or the like can be used.
  • the draw solution can be, for example, tap water, ion-exchanged water, soft water, distilled water, or degassed water. It can be one that uses air, water, or the like as a solvent.
  • the draw solution contains, as solutes, salts such as sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium sulfate, and magnesium sulfate, and sugars such as sucrose, fructose, glucose, oligosaccharides, and rare sugars. preferably included.
  • the concentration of the draw solution can be 0.1-10 mol/L, 0.1-8 mol/L, 0.1-6 mol/L, or 0.1-4 mol/L, and the like.
  • the water permeability when concentrating the coffee extract is 0.1 to 40 kg/(m 2 ⁇ h), 0.1 to 30 kg/(m 2 ⁇ h), 0.1 to 20 kg/(m 2 ⁇ h ) or 0.1 to 10 kg/(m 2 ⁇ h).
  • the degree of concentration can be determined using Brix (%) as an index.
  • the production method in one aspect of the present invention is such that the Brix (%) of the coffee extract is 30 to 70, 30 to 65, 30 to 60, 30 to 55, 30 to 50, 30 to 45, 30 to 40, 40 to 70, Concentrate until reaching 40-65, 40-60, 40-55 or 40-50 etc.
  • the concentrated coffee extract may be clarified by centrifugation and/or membrane treatment, if desired.
  • the method of centrifugation and/or membrane treatment is selected from the above “3-2. Pretreating by one or more methods" can be used.
  • the obtained coffee extract may be filled in a tank or the like and frozen, if necessary. A known method can be used for these treatments.
  • the production method of the present invention does not include stripping when extracting coffee.
  • the production method of the present invention does not include the separate addition or blending of coffee bean-derived aromatic components during preparation of the coffee extract.
  • the present invention also relates to a method for producing a coffee beverage, comprising blending the coffee extract obtained by the above "3.
  • Method for producing coffee extract with a solvent.
  • the solvent include tap water, ion-exchanged water, soft water, distilled water, and degassed water obtained by degassing these waters.
  • Solvents include, for example, milk, condensed milk, skim milk, reconstituted milk (whole milk powder, skim milk powder, or reconstituted milk obtained from reconstituted milk powder), concentrated whey, concentrated milk, cream, or vegetable milk (soy milk, almond milk, etc.). It may contain milk such as. When milk is included, the mixing ratio of coffee solids and milk solids can be appropriately set.
  • the method for producing the coffee beverage of the present invention includes filling the container with the coffee beverage.
  • container-packed beverages it is preferable to sterilize the coffee beverage before or after filling the coffee beverage into a container, because it enables long-term storage.
  • heat sterilization can be performed by, for example, retort sterilization at 120 to 125° C. for about 5 to 20 minutes.
  • UHT sterilization is performed by holding at 130 to 145 ° C. for about 2 to 120 seconds, and a predetermined amount is hot-packed or aseptically filled at a low temperature.
  • a packaged beverage can be obtained.
  • a coffee extract containing pyrazines and phenols When A is the total value of the ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement, A is 0.93 to 6.00, Brix (%) is 30 to 70 and A ⁇ Brix (%) is 65 or more. In this aspect, A may be 1.35 to 4.10, 1.50 to 3.75, 1.62 to 3.20, or 1.80 to 2.50, or the like. Also, Brix (%) may be 30-50, 30-40, 40-50, or the like. Furthermore, A ⁇ Brix (%) may be 75 or more, 85 or more, 95 or more, or the like, and may be 300 or less, 250 or less, or 200 or less, or the like.
  • a coffee extract containing pyrazines and phenols, A ⁇ Brix (%) is 65 or more, where A is the total ratio of peak area values to borneol 0.1 ppm, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement,
  • the pyrazines include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5- consisting of trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine,
  • a coffee extract is provided in which the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol.
  • a ⁇ Brix (%) may be 75 or more, 85 or more
  • a coffee extract containing pyrazines and phenols When A is the total value of the ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement, A is 0.93 to 6.00, Brix (%) is 30 to 70, A ⁇ Brix (%) is 65 or more,
  • the pyrazines include 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5- consisting of trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine,
  • a coffee extract is provided in which the phenols consist of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol
  • A may be 1.35 to 4.10, 1.50 to 3.75, 1.62 to 3.20, or 1.80 to 2.50, or the like.
  • Brix (%) may be 30-50, 30-40, 40-50, or the like.
  • a ⁇ Brix (%) may be 75 or more, 85 or more, 95 or more, or the like, and may be 300 or less, 250 or less, or 200 or less, or the like.
  • a coffee extract containing pyrazines and phenols, A ⁇ Brix (%) is 65 or more, where A is the total ratio of peak area values to borneol 0.1 ppm, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement, A pretreatment liquid containing a concentrated liquid treated with a forward osmosis membrane, the concentrated liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity at 23 ° C. of 0.40 to 1.40 mPa s.
  • a coffee extract is provided that has been treated with a forward osmosis membrane.
  • the turbidity of the pretreatment liquid may be 27.4-93.0 NTU or 27.4-92.0 NTU or the like. Also, it may be 0.40 to 1.30 mPa ⁇ s or 0.40 to 1.25 mPa ⁇ s.
  • a coffee extract containing pyrazines and phenols A pretreatment liquid containing a concentrated liquid treated with a forward osmosis membrane, the concentrated liquid having a turbidity of 27.4 to 95.0 NTU and a viscosity at 23 ° C. of 0.40 to 1.40 mPa s.
  • a coffee extract is provided that has been treated with a forward osmosis membrane.
  • the turbidity of the pretreatment liquid may be 27.4-93.0 NTU or 27.4-92.0 NTU or the like. Also, it may be 0.40 to 1.30 mPa ⁇ s or 0.40 to 1.25 mPa ⁇ s.
  • a coffee beverage containing pyrazines and phenols A coffee extract having A ⁇ Brix (%) of 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement.
  • a coffee beverage is provided having a Brix (%) of 1.0-10.
  • the Brix (%) of the coffee beverage is 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to 2.7 or 1.0 to 2 .5 or the like.
  • a coffee beverage containing pyrazines and phenols A coffee extract having A ⁇ Brix (%) of 65 or more, where A is the total ratio of peak area values to 0.1 ppm of borneol, which is an internal standard substance for pyrazines and phenols in gas chromatography measurement.
  • a coffee beverage is provided having a pH between 5.0 and 7.5.
  • the pH of the coffee beverage may be 5.0-7.0, 5.0-6.5, 5.0-6.0, or the like.
  • Example A Aroma component analysis of coffee extract and evaluation of relationship between aroma component amount and Brix (%) The aroma component amounts of various coffee extracts produced using different concentration methods were analyzed. In addition, the Brix (%) was measured for each concentration method, and the relationship between the amount of aroma component and the Brix (%) depending on the difference in the concentration method was evaluated.
  • Example 1 1000 g of roasted coffee beans (variety: Brazil No2 SS, L value: 19) were pulverized using a coffee mill, and coffee components were extracted with 8.3 times the amount of hot water (94°C). The resulting coffee extract was cooled to 5°C. Next, centrifugation was performed at a centrifugal acceleration of 1600 G for 1 minute to obtain a pretreatment liquid. Then, using an FO membrane module (manufactured by Aquaporin, model number: HFFO2), the pretreatment liquid was concentrated to about 40% Brix to obtain coffee extract. Concentration conditions are shown in Table 1 below. The resulting coffee extract was frozen and thawed, and then diluted with deionized water to a Brix of 0.1%.
  • FO membrane module manufactured by Aquaporin, model number: HFFO2
  • the coffee extract of Example 1 has a larger value of A, which indicates the retention of aroma components, than those of Comparative Examples 1 to 12, confirming that a large amount of aroma components are retained in the coffee extract. was done. Moreover, it was found that the coffee extract of Example 1 was a highly concentrated coffee extract while retaining a large amount of aroma components.
  • Example B Evaluation of physical properties by different pretreatments, analysis of aroma components, and evaluation of the relationship between the amount of aroma components and Brix (%) Using various pretreatment liquids with different pretreatment conditions, turbidity and viscosity, In addition, the amount of precipitate in the diluted coffee extract solution was evaluated, the aroma components of each coffee extract were analyzed, and the relationship between the amount of aroma components and Brix (%) was evaluated.
  • Example 1 (Evaluation of the physical properties) A coffee extract was produced in the same manner as in Example A except that two types of roasted coffee beans with different L values were used and the pretreatments shown in Table 5 below were performed. Examples 1-10 and 12 have a roast degree of L value of 19, and Example 11 has a roast degree of L value of 26. The turbidity and viscosity of the pretreatment liquid before concentration of each sample were measured. For Example 1 without pretreatment, the turbidity and viscosity of the coffee extract were measured. Turbidity was measured by the nephelometric method using formazin standard solutions. The viscosity was measured at 23° C.
  • Table 5 below shows the pretreatment conditions, the physical properties of the pretreatment liquid, and the amount of precipitation. Table 5 below also shows whether or not concentration is possible up to a Brix of 40%.
  • FIG. 2 shows the relationship between the physical properties of the pretreatment liquid and the amount of precipitation.
  • the size of the bubble indicates the amount of precipitation. That is, the larger the sedimentation amount, the larger the bubble, and the smaller the sedimentation amount, the smaller the bubble. Also, the number near each bubble represents the sample number.
  • the methods for centrifugation, membrane treatment and enzyme addition are as follows. The order of pretreatment is centrifugation, membrane treatment, enzyme treatment.
  • Example 1 As shown in Table 5, for the sample of Example 1, which was not subjected to any pretreatment, the turbidity and viscosity of the coffee extract were similar to those of the other samples after pretreatment, but the FO The surface of the membrane was clogged and could not be concentrated to a Brix of 40%. Therefore, the amount of precipitation in the sample of Example 1 could not be measured.
  • the samples of Examples 2-12 which were subjected to any pretreatment, could be concentrated to a Brix of 40%. Also, the samples of Examples 2 to 12 hardly caused sedimentation during preparation of the coffee extract.
  • Example C Sensory evaluation of coffee extract The taste quality of each diluted coffee extract was evaluated by a sensory test.
  • Example 1 Comparative Example 1, Comparative Example 6 and Comparative Example 8 were diluted with deionized water to a Brix of 1.3% and used as samples for sensory evaluation. bottom.
  • Each sample was evaluated by four expert panelists who had undergone sensory training according to the following criteria. From the viewpoint of the coffee-like aroma from the middle note to the last note, the evaluation was performed in four stages of ⁇ , ⁇ , ⁇ , and ⁇ . The results are shown in Table 7 below. In addition to the sensory evaluation results, Table 7 also shows the aroma component amount (total value A), Brix (%), A ⁇ Brix (%) of each sample, and the Brix evaluation results based on the following criteria.
  • sample number 1 corresponds to example 1 of example A
  • sample number 2 and sample number 3 correspond to the sample of example 1 and separately prepared coffee extract (concentrated by a method other than forward osmosis concentration).
  • the Brix was the same as in Example 1 but the value of A was lower than in Example 1) and adjusted to the desired A ⁇ Brix value. It corresponds to Comparative Example 1 of Example A, Sample No. 5 corresponds to Comparative Example 6 of Example A, and Sample No. 6 corresponds to Comparative Example 8 of Example A.
  • ⁇ Evaluation criteria (sensory test) ⁇ : A strong coffee-like aroma from the middle to the last ⁇ : A coffee-like aroma from the middle to the last ⁇ : A slight coffee-like aroma from the middle to the last ⁇ : A coffee-like aroma from the middle to the last
  • the aroma of coffee can be classified into top note, middle note, and last note according to the volatility of aroma components.
  • the top note is the scent that you feel first, and the last note is the lingering scent.
  • the middle note is a central aroma component of coffee between the top note and the last note, and is called roasted aroma or roasted aroma, and characterizes coffee. In the sensory evaluation, the point of evaluation was the roasted coffee aroma felt from the middle note to the last note.
  • Table 7 shows the evaluations given by more than half of the panelists as comprehensive sensory evaluations.
  • the overall evaluation was the higher evaluation.
  • the overall evaluation was ⁇ .
  • There were no samples for which the four panelists gave different evaluations that is, ⁇ , ⁇ , ⁇ , ⁇ ), but in such cases, the overall evaluation was " ⁇ ", " ⁇ " or " ⁇ / ⁇ ”, etc.
  • sample numbers 4 to 6 did not have a sufficient aroma component amount or Brix, and did not have a coffee-like aroma from the middle to the last.
  • Sample Nos. 1 to 3 had sufficient amounts of aroma components and Brix, and the sensory test results were also good. From the above results, it was found that coffee extracts with an A ⁇ Brix value of 65 or more are excellent for beverage production.

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