WO2023282025A1 - Modified coffee production method - Google Patents

Modified coffee production method Download PDF

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Publication number
WO2023282025A1
WO2023282025A1 PCT/JP2022/024270 JP2022024270W WO2023282025A1 WO 2023282025 A1 WO2023282025 A1 WO 2023282025A1 JP 2022024270 W JP2022024270 W JP 2022024270W WO 2023282025 A1 WO2023282025 A1 WO 2023282025A1
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Prior art keywords
coffee
applying
electric field
less
application
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PCT/JP2022/024270
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French (fr)
Japanese (ja)
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ジュンソク リー
隆彦 伊藤
英樹 遠藤
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株式会社Giant
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Publication of WO2023282025A1 publication Critical patent/WO2023282025A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation

Definitions

  • the present invention relates to a method for producing modified coffee.
  • Coffee is a beverage obtained by extracting ingredients from roasted and ground coffee beans with hot or cold water.
  • attention has been focused on the development of coffee products with new palatability.
  • Patent Document 1 describes a modified coffee production method in which green coffee beans are loaded with a specific amount of specific amino acids and a specific amount of specific sugars, and then roasted, crushed, and extracted. A method is disclosed.
  • Patent Document 2 discloses a technique for producing green coffee beans of higher quality with a good aroma after roasting the coffee beans by subjecting the green coffee beans to high-pressure treatment (Patent Document 2). .
  • the present invention aims to provide a new technology for producing modified coffee.
  • Another object of the preferred embodiment of the present invention is to provide a technique for producing modified coffee with a good balance of bitterness and sweetness.
  • the present invention for solving the above problems is a method for producing modified coffee, comprising: A method of making modified coffee comprising applying an alternating electric field to a coffee base.
  • raw coffee refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.
  • the present invention by applying an alternating electric field to raw coffee, it is possible to provide modified coffee with an excellent balance between bitterness and sweetness.
  • an AC electric field to raw coffee, it is possible to provide coffee that is less bitter and less bitter and has a taste closer to that of coffee brewed by a barista. Then, according to the present invention, it is possible to bring out umami and sweetness with an excellent balance between bitterness and sweetness, less bitterness and undesired taste.
  • a preferred embodiment of the present invention includes applying an AC electric field to the raw coffee material under a condition of a voltage of 100 V or more and 300 V or less.
  • the applying step includes applying an AC electric field to the raw coffee material for 20 minutes or longer under conditions of a current of 10 mA or more and 100 mA or less.
  • the applying step includes applying an AC electric field to the raw coffee material under the condition that the frequency of the AC electric field is 20 kHz or more and 100 kHz or less.
  • the applying step includes applying an AC electric field to the raw coffee material under conditions of an electric field strength of 1000 V/m or more and 10000 V/m or less.
  • the applying step includes applying an alternating electric field to the raw coffee material using a coffee reformer
  • Said coffee reformer comprises: An application member and a container member,
  • the applying member is a container arranging section capable of arranging the container member; an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion; has
  • the container member is configured to be capable of transmitting an AC electric field from the application member to the coffee inside the container member.
  • the present invention is also a method for reforming coffee.
  • the present invention also provides an apparatus for making modified coffee, comprising: An application member and a container member,
  • the applying member is a container arranging section capable of arranging the container member; an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion; has
  • the container member is also a coffee reformer configured to be able to transmit an AC electric field from the application member to the coffee inside the container member.
  • the applying means is means capable of applying voltage to raw coffee under the condition of a voltage of 100 V or more and 300 V or less.
  • the applying means is means capable of applying a current of 10 mA or more and 100 mA or less to raw coffee.
  • the application means is means capable of applying an alternating electric field to raw coffee under the condition that the frequency of the alternating electric field is 20 kHz or more and 100 kHz or less.
  • the applying means is a means capable of applying to raw coffee under the condition that the electric field strength is 1000 V/m or more and 10000 V/m or less.
  • the apparatus for producing modified coffee of the present invention it is possible to provide coffee that tastes closer to the taste of coffee brewed by a barista, regardless of the user's degree of coffee extraction.
  • FIG. 1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means.
  • FIG. 1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means.
  • FIG. 1 is a) a plan view, b) a front view, and c) a cross-sectional view of a coffee reformer 1 according to an embodiment.
  • FIG. FIG. 2 is an internal see-through view of a) a plan view and b) a front view of the coffee reformer 1 according to one embodiment.
  • 1 is a diagram showing a usage pattern of the coffee reformer 1.
  • FIG. It is a cross-sectional schematic diagram which shows the usage form of the coffee reformer 1.
  • FIG. 4 is a graph showing the results of Test Example 1.
  • FIG. 7 the line indicating the score 0 (reference) is the comparative example (reference product).
  • raw coffee refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.
  • improved coffee refers to coffee after being subjected to the modified coffee production method of the present invention.
  • the variety of coffee beans used for raw coffee that can be used in the present invention is not particularly limited.
  • coffee bean varieties include Arabica (Coffea arabica) and Robusta (Fia canefera).
  • the coffee beans used for the raw material coffee may be a blend of a plurality of types of coffee beans.
  • Coffee beans can be extracted by passing hot water through the coffee beans using a paper filter, the siphon method (using steam pressure to extract coffee components), the high-pressure extraction method, and the cold extraction method. may be any of
  • Ready-made coffee beverages can also be used as raw material coffee.
  • the amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 100 mL or more, and can be 150 mL or more.
  • the amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, Particularly preferably, 350 mL or less can be used as a guideline.
  • gum syrup, milk or the like may be added to raw coffee. However, it is not necessary to separately season the raw coffee before subjecting it to the production method of the present invention.
  • the applying step is a step of applying an alternating electric field to the raw coffee. A more preferable form of the application step will be described below.
  • the voltage applied to the alternating electric field applied to the raw coffee is preferably 50 V or higher, more preferably 75 V or higher, and even more preferably 150 V or higher.
  • the voltage applied to the AC electric field applied to the raw coffee is preferably 300 V or less, more preferably 275 V or less.
  • the current applied to the alternating electric field applied to the raw coffee is preferably 10 mA or more, more preferably 20 mA or more, and even more preferably 40 mA or more.
  • the current applied to the alternating electric field applied to the raw coffee is preferably 100 mA or less, more preferably 75 mA or less, and even more preferably 60 mA or less.
  • the frequency of the AC electric field applied to the raw coffee is preferably 20 kHz or higher, more preferably 40 kHz or higher, and even more preferably 60 kHz or higher.
  • the frequency of the alternating electric field applied to the raw coffee is preferably 100 kHz or less, more preferably 85 kHz or less.
  • the electric field intensity of the AC electric field applied to the raw coffee is preferably 1000 V/m or more, more preferably 1500 V/m or more, more preferably 2500 V/m or more, more preferably 4000 V/m or more, and even more preferably 4000 V/m or more. is greater than or equal to 4500 V/m.
  • the electric field strength of the AC electric field applied to the raw coffee is preferably 10000 V/m or less, more preferably 7500 V/m or less, and more preferably 6000 V/m or less.
  • the application time to the raw coffee is preferably 2 minutes or longer, more preferably 3 minutes or longer, and still more preferably 4 minutes or longer. Also, the application time in the application step is preferably 25 minutes or less, more preferably 20 minutes or less, and even more preferably 15 minutes or less.
  • the application time to raw coffee is preferably 2 minutes or longer. Also, when the amount of raw coffee is 150 mL to 250 mL, The application time to raw coffee can be set to 5 minutes or less as a guideline.
  • the application time to the raw coffee is preferably 5 minutes or longer, more preferably 7 minutes or longer, and still more preferably 10 minutes or longer. Also, when the amount of raw coffee is 600 mL to 1000 mL, The application time to raw coffee is preferably 25 minutes or less, more preferably 20 minutes or less.
  • a coffee reformer 1 as shown in FIGS. 1 and 3, which will be described later, can be used.
  • the coffee reformer 1 illustrated in FIG. An application member 3 and a container member 2 are provided.
  • the application member 3 has a container placement portion 31 in which the container member 2 can be placed, and an application means 311 capable of applying an AC electric field to the raw coffee material through the container placement portion 31 .
  • the container member 2 is configured to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
  • the container member 2 is cup-shaped. By setting it as the said form, it is more suitable for provision of coffee in a store, for example.
  • the shape of the container member 2 is not particularly limited as long as it has a shape capable of storing raw coffee.
  • the bottom surface shape of the container member 2 in this embodiment is substantially circular.
  • the volume of the container member 2 is preferably 100 mL or more, and can be set to 150 mL or more.
  • the capacity of the container member 2 is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, and particularly preferably 350 mL or less. .
  • the capacity of the container member 2 is not particularly limited.
  • the bottom portion of the container member 2 is configured so as to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
  • the material of the container member 2 is not particularly limited as long as it can transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
  • the material of the container member 2 for example, the container member 2 made of resin, wood, metal, or paper can be used.
  • the application member 3 of this embodiment includes a container placement portion 31 in which the container member 2 can be placed.
  • the overall shape of the applying member 3 is a flat shape having arcs at both ends. By forming the application member 3 into a flat shape, the overall shape of the coffee reformer 1 can be made compact.
  • the shape of the application member 3 there is no particular limitation on the shape of the application member 3, and for example, it may be in the shape of a substantially rectangular plate.
  • the shape of the container placement portion 31 is preferably a shape corresponding to the shape of the bottom surface of the container member 2 .
  • an alternating electric field can be applied with respect to coffee more efficiently.
  • the application member 3 of this embodiment includes an application means 311 capable of applying an AC electric field to the raw coffee material through the container arrangement portion 31 .
  • the application means 311 is provided in the container placement section 31 .
  • an alternating electric field can be applied with respect to coffee more efficiently.
  • the position, size, etc. of the applying means 311 are not particularly limited as long as they can apply an AC electric field to the coffee.
  • the application means 311 be able to adjust the application conditions.
  • the application means 311 is preferably a means capable of applying voltage to raw coffee under the condition of a voltage of 100 V or more and 300 V or less.
  • the applying means 311 is preferably a means capable of applying a current of 10 mA or more and 100 mA or less to the raw coffee.
  • the application means 311 is preferably a means capable of applying an alternating electric field to the raw coffee under the condition that the frequency of the alternating electric field is 20 kHz or more and 100 kHz or less.
  • the applying means 311 be a means capable of applying an electric field strength to raw coffee under the condition that the electric field strength is 1000 V/m or more and 10000 V/m or less.
  • the more preferable application conditions of the application means 311 can use the numerical range of the modified coffee production method described above.
  • the application member 3 includes a touch sensor type operation unit 312 capable of adjusting the application conditions of the application means 311 .
  • the application conditions of the application means 311 can be adjusted according to the type of coffee and the situation. Further, since the operation unit 312 is provided on the application member 3 , the operator can more easily adjust the application conditions of the application unit 311 .
  • the touch sensor type operation unit 312 can adjust the application time according to the number of times the user touches the operation unit 312 . Specifically, in this embodiment, it is preferable to adopt the following modes according to the number of times the operation unit 312 is touched. Touch once: Setting 1 (energization for 2 minutes): Change the color of the LED emission. LED emission color change
  • the touch sensor type operation unit 312 does not necessarily have to be capable of adjusting the application conditions, and for example, it may be possible to switch only the on/off of the application means 311 . Also, the position, size, and mechanism of the operation unit 312 are not particularly limited.
  • the operation unit 312 and the application means 311 are electrically connected by a cord (not shown).
  • the mechanism is not particularly limited.
  • the application member 3 includes a rechargeable battery section 313 .
  • the portable coffee reformer 1 can be provided.
  • the present invention is also a method for reforming coffee.
  • the coffee-improving action exerted by the coffee-improving method of the present invention includes a balance adjustment action between bitterness and sourness, a bitterness-reducing action, a sourness-reducing action, a umami-enhancing action, a body-improving action, and a sweetness-improving action.
  • the modifying action in the present invention is preferably 2 or more, more preferably 3 or more, still more preferably 4 or more, still more preferably 5 or more, and particularly preferably all of the above-mentioned modifying actions. demonstrate.
  • the miscellaneous taste and bitterness components contained in the raw coffee material form a hydrated shell structure due to the application of heat. Then, by forming the hydrated shell structure of the unpleasant taste and bitterness components, it is possible to provide coffee free from unpleasant tastes and bitterness components and having a mellow texture.
  • Test Example 1 In Test Example 1, a sensory evaluation was performed by an evaluator who specializes in food and drink.
  • Test and Evaluation (2-1) Details of Test First 800 mL of raw coffee was put into the container member 2 of the coffee reformer 1 . Using the coffee reformer 1 shown in FIGS. 1 to 6, 800 mL of raw coffee was subjected to the application process under the above conditions for 20 minutes. As a comparative example, coffee of the same lot as that of the example and not subjected to the application step was prepared in the same amount as that of the example.
  • Examples have a refreshing sour taste.
  • the aftertaste remains strong, and the scent that passes through the nose is good.
  • the top flavor was clearly felt to be stronger.
  • the example was felt to have a mellow, coffee-like taste.
  • modified coffee has an excellent balance of bitterness and sourness. That is, as a result of this test, it was found that by applying an AC electric field to raw coffee, modified coffee having an excellent balance between bitterness and sourness can be produced.
  • the present invention can be used to produce modified coffee.

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Abstract

The present invention addresses the problem of providing a novel technique for producing modified coffee. The solution to this problem is using a method for producing modified coffee, wherein: an application step is included in which a coffee modification device is used to apply an AC electric field to a starting material coffee; the starting material coffee is a coffee beverage; the application step includes applying the AC electric field to the starting material coffee using the conditions of a voltage of 100-300 V, inclusive, and a current of 10-100 mA, inclusive; the coffee modification device comprises an application member and a cup-style container member having a capacity of at most 2 L; the application member has a container placement part on which the container member can be placed, and an application means which enables the application of the AC electric field to the starting material coffee via the container placement part; a bottom surface of the container member is configured such that the AC electric field from the application member can be transmitted to the coffee inside of the container member; and the effect of the modification on the coffee is one of a bitterness and sourness balance-adjusting effect, a bitterness-reducing effect, a sourness-reducing effect, an umami-increasing effect, a richness-increasing effect, and a sweetness-increasing effect.

Description

改質されたコーヒーの製造方法Method for producing modified coffee
　本発明は改質されたコーヒーを製造する方法に関する。 The present invention relates to a method for producing modified coffee.
　コーヒーは、コーヒー豆を焙煎して挽いた粉末から湯または水で成分を抽出した飲料である。
　ここで、近年、新しい嗜好性を持ったコーヒーの製品開発に注目が集まっている。 Coffee is a beverage obtained by extracting ingredients from roasted and ground coffee beans with hot or cold water.
Here, in recent years, attention has been focused on the development of coffee products with new palatability.
　例えば、特許文献１には、改質されたコーヒーの製造方法として、コーヒー生豆に特定量の特定のアミノ酸類と特定量の特定の糖類とを担持させた後、焙煎、粉砕、抽出する方法が開示されている。 For example, Patent Document 1 describes a modified coffee production method in which green coffee beans are loaded with a specific amount of specific amino acids and a specific amount of specific sugars, and then roasted, crushed, and extracted. A method is disclosed.
　また、特許文献２には、コーヒー生豆に高圧処理を施すことで、コーヒー豆の焙煎後に香りのよい、より高品質なコーヒー生豆を製造する技術が開示されている（特許文献２）。 In addition, Patent Document 2 discloses a technique for producing green coffee beans of higher quality with a good aroma after roasting the coffee beans by subjecting the green coffee beans to high-pressure treatment (Patent Document 2). .
特開２０１１－２４４８１２号公報JP 2011-244812 A 特開２０１４－２０９９０５号公報JP 2014-209905 A
　上記先行技術のあるところ、本発明は、改質されたコーヒーを製造する新規技術の提供を課題とする。
　また、本発明の好ましい実施の形態では、苦みと甘味のバランスに優れた改質されたコーヒーを製造する技術の提供を課題とする。 In view of the prior art described above, the present invention aims to provide a new technology for producing modified coffee.
Another object of the preferred embodiment of the present invention is to provide a technique for producing modified coffee with a good balance of bitterness and sweetness.
　上記課題を解決する本発明は、改質されたコーヒーを製造する方法であって、
　原料コーヒーに交流電界を印加することを含む、改質されたコーヒーの製造方法である。 The present invention for solving the above problems is a method for producing modified coffee, comprising:
A method of making modified coffee comprising applying an alternating electric field to a coffee base.
　ここで、本明細書において、「原料コーヒー」は、本発明の改質されたコーヒーの製造方法に供する前の原材料としてのコーヒーを指す。 Here, in this specification, "raw coffee" refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.
　本発明によれば、原料コーヒーに交流電界を印加することで、苦みと甘味のバランスに優れた、改質されたコーヒーを提供することができる。
　また、原料コーヒーに交流電界を印加することで、苦みや雑味が少なく、バリスタが入れたコーヒーの味わいにより近いコーヒーを提供することができる。
　そして、本発明によれば、苦みと甘味のバランスに優れ、かつ、苦みや雑味が少なく、旨味や甘みを引き出す事ができる。 According to the present invention, by applying an alternating electric field to raw coffee, it is possible to provide modified coffee with an excellent balance between bitterness and sweetness.
In addition, by applying an AC electric field to raw coffee, it is possible to provide coffee that is less bitter and less bitter and has a taste closer to that of coffee brewed by a barista.
Then, according to the present invention, it is possible to bring out umami and sweetness with an excellent balance between bitterness and sweetness, less bitterness and undesired taste.
　また、本発明の好ましい形態では、電圧１００Ｖ以上３００Ｖ以下の条件で、前記原料コーヒーに交流電界を印加することを含む。 In addition, a preferred embodiment of the present invention includes applying an AC electric field to the raw coffee material under a condition of a voltage of 100 V or more and 300 V or less.
　また、本発明の好ましい形態では、印加工程は、電流１０ｍＡ以上１００ｍＡ以下の条件で、２０分以上、前記原料コーヒーに交流電界を印加することを含む。 Further, in a preferred embodiment of the present invention, the applying step includes applying an AC electric field to the raw coffee material for 20 minutes or longer under conditions of a current of 10 mA or more and 100 mA or less.
　また、本発明の好ましい形態では、印加工程は、交流電界の周波数２０ｋＨｚ以上１００ｋＨｚ以下の条件で、前記原料コーヒーに交流電界を印加することを含む。 Further, in a preferred embodiment of the present invention, the applying step includes applying an AC electric field to the raw coffee material under the condition that the frequency of the AC electric field is 20 kHz or more and 100 kHz or less.
　また、本発明の好ましい形態では、印加工程は、電界強度１０００Ｖ／ｍ以上１００００Ｖ／ｍ以下の条件で、前記原料コーヒーに交流電界を印加することを含む。 Further, in a preferred embodiment of the present invention, the applying step includes applying an AC electric field to the raw coffee material under conditions of an electric field strength of 1000 V/m or more and 10000 V/m or less.
　本発明の好ましい形態では、前記印加工程は、コーヒー改質装置を用い、原料コーヒーに交流電界を印加する工程を含み、
　前記のコーヒー改質装置は、
　印加部材と、容器部材とを備え、
　前記印加部材は、
　前記容器部材を配置可能な容器配置部と、
　前記容器配置部を通じ、原料コーヒーに交流電界を印加可能とする印加手段と、
　を有し、
　前記容器部材は、前記印加部材からの交流電界を容器部材内部のコーヒーに伝達可能に構成されている。
　本発明の好ましい実施の形態によれば、苦みと甘味のバランスに優れた、改質されたコーヒーを提供することができる。
　また、本発明の好ましい実施の形態によれば、苦みや雑味が少なく、バリスタが入れたコーヒーの味わいにより近いコーヒーを提供することができる。
　そして、本発明の好ましい実施の形態によれば、苦みと甘味のバランスに優れ、かつ、苦みや雑味が少なく、旨味や甘みを引き出す事ができる。 In a preferred form of the present invention, the applying step includes applying an alternating electric field to the raw coffee material using a coffee reformer,
Said coffee reformer comprises:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The container member is configured to be capable of transmitting an AC electric field from the application member to the coffee inside the container member.
According to a preferred embodiment of the present invention, it is possible to provide modified coffee with an excellent balance of bitterness and sweetness.
In addition, according to the preferred embodiment of the present invention, it is possible to provide coffee that is less bitter and less bitter and has a taste closer to that of coffee brewed by a barista.
According to a preferred embodiment of the present invention, it is possible to bring out umami and sweetness with an excellent balance between bitterness and sweetness, less bitterness and undesired taste.
　また、本発明は、コーヒーの改質方法でもある。 The present invention is also a method for reforming coffee.
　また、本発明は、改質されたコーヒーを製造する装置であって、
　印加部材と、容器部材とを備え、
　前記印加部材は、
　前記容器部材を配置可能な容器配置部と、
　前記容器配置部を通じ、原料コーヒーに交流電界を印加可能とする印加手段と、
　を有し、
　前記容器部材は、前記印加部材からの交流電界を容器部材内部のコーヒーに伝達可能に構成されている、コーヒー改質装置でもある。 The present invention also provides an apparatus for making modified coffee, comprising:
An application member and a container member,
The applying member is
a container arranging section capable of arranging the container member;
an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
has
The container member is also a coffee reformer configured to be able to transmit an AC electric field from the application member to the coffee inside the container member.
　また、本発明の好ましい形態では、前記印加手段は、電圧１００Ｖ以上３００Ｖ以下の条件で原料コーヒーに印加可能な手段である。 Further, in a preferred form of the present invention, the applying means is means capable of applying voltage to raw coffee under the condition of a voltage of 100 V or more and 300 V or less.
　また、本発明の好ましい形態では、前記印加手段は、電流１０ｍＡ以上１００ｍＡ以下の条件で原料コーヒーに印加可能な手段である。 Further, in a preferred form of the present invention, the applying means is means capable of applying a current of 10 mA or more and 100 mA or less to raw coffee.
　また、本発明の好ましい形態では、印加手段は、交流電界の周波数２０ｋＨｚ以上１００ｋＨｚ以下の条件で原料コーヒーに印加可能な手段である。 Further, in a preferred embodiment of the present invention, the application means is means capable of applying an alternating electric field to raw coffee under the condition that the frequency of the alternating electric field is 20 kHz or more and 100 kHz or less.
　また、本発明の好ましい形態では、印加手段は、電界強度１０００Ｖ／ｍ以上１００００Ｖ／ｍ以下の条件で原料コーヒーに印加可能な手段である。 Further, in a preferred form of the present invention, the applying means is a means capable of applying to raw coffee under the condition that the electric field strength is 1000 V/m or more and 10000 V/m or less.
　本発明の改質されたコーヒーを製造する装置によれば、使用者のコーヒー抽出の練度によらず、バリスタが入れたコーヒーの味わいにより近いコーヒーを提供することができる。 According to the apparatus for producing modified coffee of the present invention, it is possible to provide coffee that tastes closer to the taste of coffee brewed by a barista, regardless of the user's degree of coffee extraction.
　本発明によれば、改質されたコーヒーを製造する新規技術の提供することができる。 According to the present invention, it is possible to provide a new technology for producing modified coffee.
一実施形態にかかるコーヒー改質装置１の概要図であり、印加手段を示す内部透過図である。1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means. FIG. 一実施形態にかかるコーヒー改質装置１の概要図であり、印加手段を示す内部透過図である。1 is a schematic diagram of the coffee reformer 1 according to one embodiment, and is an internal see-through diagram showing an applying means. FIG. 一実施形態にかかるコーヒー改質装置１のa)平面図、b)正面図、c)断面図である。1 is a) a plan view, b) a front view, and c) a cross-sectional view of a coffee reformer 1 according to an embodiment. FIG. 一実施形態にかかるコーヒー改質装置１のa)平面、b)正面の内部透過図である。FIG. 2 is an internal see-through view of a) a plan view and b) a front view of the coffee reformer 1 according to one embodiment. コーヒー改質装置１の使用形態を示す図である。1 is a diagram showing a usage pattern of the coffee reformer 1. FIG. コーヒー改質装置１の使用形態を示す断面模式図である。It is a cross-sectional schematic diagram which shows the usage form of the coffee reformer 1. FIG. 試験例１の結果を示すグラフである。なお、図７において、評点０（基準）を示す線が比較例（基準品）である。4 is a graph showing the results of Test Example 1. FIG. In FIG. 7, the line indicating the score 0 (reference) is the comparative example (reference product).
　以下本発明の実施の形態について説明し、本発明の理解に供する。なお、以下の実施の形態は、本発明を具体化した一例であって、本発明の技術的範囲を限定するものではなく、特許請求の範囲に記載された範囲内において、適宜変更が可能である。 Embodiments of the present invention will be described below for understanding of the present invention. It should be noted that the following embodiment is a specific example of the present invention, and does not limit the technical scope of the present invention, and can be appropriately modified within the scope described in the claims. be.
　以下、本発明の改質されたコーヒーに用いる原料コーヒーについて、好ましい形態を説明する。
　ここで、本明細書において、「原料コーヒー」は、本発明の改質されたコーヒーの製造方法に供する前の原材料としてのコーヒーを指す。
　また、本明細書において、「改質されたコーヒー」は、本発明の改質されたコーヒーの製造方法に供した後のコーヒーを指す。 Preferred forms of the raw coffee used for the modified coffee of the present invention are described below.
As used herein, "raw coffee" refers to coffee as a raw material before being subjected to the modified coffee production method of the present invention.
Also, as used herein, "improved coffee" refers to coffee after being subjected to the modified coffee production method of the present invention.
　本発明に用いることのできる原料コーヒーに用いられるコーヒー豆の品種は特に制限されない、
　コーヒー豆の品種としては、例えば、アラビカ種（コフィア・アラビカ)とロブスタ種（フィア・カネフェラ）を好ましく挙げることができる。
　また、原料コーヒーに用いられるコーヒー豆は、複数種のコーヒー豆をブレンドしたものであってもよい。 The variety of coffee beans used for raw coffee that can be used in the present invention is not particularly limited.
Examples of coffee bean varieties include Arabica (Coffea arabica) and Robusta (Fia canefera).
Moreover, the coffee beans used for the raw material coffee may be a blend of a plurality of types of coffee beans.
　また、原料コーヒーの用意にあたり、そのコーヒーの抽出方法にも特に制限はない。
　コーヒー豆の抽出方法としては、ペーパーフィルターを使いコーヒー豆にお湯をくぐらせて抽出する方法、サイフォン式（蒸気圧を利用してコーヒーの成分を抽出する方法）、高圧出方法、水出抽出法の何れであってもよい。 In preparing raw coffee, there is no particular limitation on the extraction method of the coffee.
Coffee beans can be extracted by passing hot water through the coffee beans using a paper filter, the siphon method (using steam pressure to extract coffee components), the high-pressure extraction method, and the cold extraction method. may be any of
　また、原料コーヒーは、既製品のコーヒー飲料を用いることもできる。 Ready-made coffee beverages can also be used as raw material coffee.
　本発明の改質されたコーヒーの製造方法に供する原料コーヒーの量は、好ましくは１００ｍＬ以上、１５０ｍＬ以上を目安とすることができる。
　本発明の改質されたコーヒーの製造方法に供する原料コーヒーの量は、好ましくは２Ｌ以下、より好ましくは１．５Ｌ以下、より好ましくは１Ｌ以下、より好ましくは８５０ｍＬ以下、さらに好ましくは５００ｍＬ以下、特に好ましくは３５０ｍＬ以下を目安とすることができる。 The amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 100 mL or more, and can be 150 mL or more.
The amount of raw coffee to be subjected to the modified coffee production method of the present invention is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, Particularly preferably, 350 mL or less can be used as a guideline.
　原料コーヒーの量を上記範囲内とすることで、例えば、店頭でのコーヒーの提供に好適な方法とすることができる。 By keeping the amount of raw coffee within the above range, for example, it can be a suitable method for providing coffee at stores.
　また、工業生産する場合には、原料コーヒーの量に特に制限はない。 In addition, there are no particular restrictions on the amount of raw coffee for industrial production.
　なお、本発明においては、原料コーヒーに対し、ガムシロップ、ミルクなどが添加された物であってもよい。
　ただし、本発明の製造方法に供する前に、原料コーヒーに対して別途調味する必要はない。 In the present invention, gum syrup, milk or the like may be added to raw coffee.
However, it is not necessary to separately season the raw coffee before subjecting it to the production method of the present invention.
　以下、本発明の印加工程について説明する。 The application process of the present invention will be described below.
［印加工程］
　印加工程は、原料コーヒーに交流電界を印加する工程である。
　以下、印加工程について、より好ましい形態を説明する。 [Application process]
The applying step is a step of applying an alternating electric field to the raw coffee.
A more preferable form of the application step will be described below.
　印加工程において、原料コーヒーに印加される交流電界にかかる電圧は、好ましくは５０Ｖ以上、より好ましくは７５Ｖ以上、さらに好ましくは１５０Ｖ以上である。 In the application step, the voltage applied to the alternating electric field applied to the raw coffee is preferably 50 V or higher, more preferably 75 V or higher, and even more preferably 150 V or higher.
　また、印加工程において、原料コーヒーに印加される交流電界にかかる電圧は、好ましくは３００Ｖ以下、より好ましくは２７５Ｖ以下である。 Also, in the application step, the voltage applied to the AC electric field applied to the raw coffee is preferably 300 V or less, more preferably 275 V or less.
　印加工程において、原料コーヒーに印加される交流電界にかかる電流は、好ましくは１０ｍＡ以上、より好ましくは２０ｍＡ以上、さらに好ましくは４０ｍＡ以上である。 In the application step, the current applied to the alternating electric field applied to the raw coffee is preferably 10 mA or more, more preferably 20 mA or more, and even more preferably 40 mA or more.
　印加工程において、原料コーヒーに印加される交流電界にかかる電流は、好ましくは１００ｍＡ以下、より好ましくは７５ｍＡ以下、さらに好ましくは６０ｍＡ以下である。 In the application step, the current applied to the alternating electric field applied to the raw coffee is preferably 100 mA or less, more preferably 75 mA or less, and even more preferably 60 mA or less.
　印加工程において、原料コーヒーに印加される交流電界の周波数は、好ましくは２０ｋＨｚ以上、より好ましくは４０ｋＨｚ以上、さらに好ましくは６０ｋＨｚ以上である。 In the application step, the frequency of the AC electric field applied to the raw coffee is preferably 20 kHz or higher, more preferably 40 kHz or higher, and even more preferably 60 kHz or higher.
　印加工程において、原料コーヒーに印加される交流電界の周波数は、好ましくは１００ｋＨｚ以下、より好ましくは８５ｋＨｚ以下である。 In the application step, the frequency of the alternating electric field applied to the raw coffee is preferably 100 kHz or less, more preferably 85 kHz or less.
　印加工程において、原料コーヒーに印加される交流電界の電界強度は、好ましくは１０００Ｖ／ｍ以上、より好ましくは１５００Ｖ／ｍ以上、より好ましくは２５００Ｖ／ｍ以上、より好ましくは４０００Ｖ／ｍ以上、さらに好ましくは４５００Ｖ／ｍ以上である。 In the application step, the electric field intensity of the AC electric field applied to the raw coffee is preferably 1000 V/m or more, more preferably 1500 V/m or more, more preferably 2500 V/m or more, more preferably 4000 V/m or more, and even more preferably 4000 V/m or more. is greater than or equal to 4500 V/m.
　印加工程において、原料コーヒーに印加される交流電界の電界強度は、好ましくは１００００Ｖ／ｍ以下、より好ましくは７５００Ｖ／ｍ以下、より好ましくは６０００Ｖ／ｍ以下である。 In the application step, the electric field strength of the AC electric field applied to the raw coffee is preferably 10000 V/m or less, more preferably 7500 V/m or less, and more preferably 6000 V/m or less.
　印加工程において、原料コーヒーへの印加時間は、好ましくは２分以上、より好ましくは３分以上、さらに好ましくは４分以上である。
　また、印加工程における印加時間は、好ましくは２５分以下、より好ましくは２０分以下、さらに好ましくは１５分以下である。 In the application step, the application time to the raw coffee is preferably 2 minutes or longer, more preferably 3 minutes or longer, and still more preferably 4 minutes or longer.
Also, the application time in the application step is preferably 25 minutes or less, more preferably 20 minutes or less, and even more preferably 15 minutes or less.
　ここで、原料コーヒーの量が１５０ｍＬ～２５０ｍLである場合、
　原料コーヒーへの印加時間は、好ましくは２分以上である。
　また、原料コーヒーの量が１５０ｍＬ～２５０ｍLである場合、
　原料コーヒーへの印加時間は、５分以下を目安とすることができる。 Here, when the amount of raw coffee is 150 mL to 250 mL,
The application time to raw coffee is preferably 2 minutes or longer.
Also, when the amount of raw coffee is 150 mL to 250 mL,
The application time to raw coffee can be set to 5 minutes or less as a guideline.
　また、原料コーヒーの量が６００ｍＬ～１０００ｍＬである場合、
　原料コーヒーへの印加時間は、好ましくは５分以上、より好ましくは７分以上、さらに好ましくは１０分以上である。
　また、原料コーヒーの量が６００ｍＬ～１０００ｍＬである場合、
　原料コーヒーへの印加時間は、好ましくは２５分以下、より好ましくは２０分以下を目安とすることができる。 Also, when the amount of raw coffee is 600 mL to 1000 mL,
The application time to the raw coffee is preferably 5 minutes or longer, more preferably 7 minutes or longer, and still more preferably 10 minutes or longer.
Also, when the amount of raw coffee is 600 mL to 1000 mL,
The application time to raw coffee is preferably 25 minutes or less, more preferably 20 minutes or less.
　上記の条件で印加工程を行うことで、苦みと甘味のバランスに優れた改質されたコーヒーを提供することができる。 By performing the application process under the above conditions, it is possible to provide modified coffee with an excellent balance between bitterness and sweetness.
　ここで、本発明において、原料コーヒーへの印加は、コップ型容器に入れた原料コーヒーの底面より、交流電界を印加する形態とすることが好ましい。 Here, in the present invention, it is preferable to apply an AC electric field to the raw coffee material from the bottom of the raw coffee material placed in a cup-shaped container.
　なお、本発明において、印加工程を行う手段に特に制限はない。
　例えば、後述の図１、図３に示すようなコーヒー改質装置１を用いることができる。 In addition, in the present invention, there is no particular limitation on means for performing the application step.
For example, a coffee reformer 1 as shown in FIGS. 1 and 3, which will be described later, can be used.
＜コーヒー改質装置１＞
　以下、図１～５を参照しつつ、本発明のコーヒー改質装置１の説明をする。 <Coffee reformer 1>
Hereinafter, the coffee reformer 1 of the present invention will be described with reference to FIGS. 1 to 5. FIG.
　図１に例示するコーヒー改質装置１は、
　印加部材３と、容器部材２とを備える。
　そして、印加部材３は、容器部材２を配置可能な容器配置部３１と、容器配置部３１を通じ、原料コーヒーに交流電界を印加可能とする印加手段３１１とを有する。 The coffee reformer 1 illustrated in FIG.
An application member 3 and a container member 2 are provided.
The application member 3 has a container placement portion 31 in which the container member 2 can be placed, and an application means 311 capable of applying an AC electric field to the raw coffee material through the container placement portion 31 .
　そして、容器部材２は、前記印加部材３からの交流電界を容器部材２内部のコーヒーに伝達可能に構成されている。 The container member 2 is configured to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
　本実施例において、容器部材２は、コップ型である。
　上記形態とすることで、例えば、店頭でのコーヒーの提供により好適である。
　ただし、本発明において、容器部材２は、原料コーヒーを貯留可能な形状であれば、その形状に特に制限はない。 In this embodiment, the container member 2 is cup-shaped.
By setting it as the said form, it is more suitable for provision of coffee in a store, for example.
However, in the present invention, the shape of the container member 2 is not particularly limited as long as it has a shape capable of storing raw coffee.
　また、本実施例に容器部材２の底面形状は、略円形状である。
　上記形態とすることで、コーヒーに対して、より効率よく交流電界を印加することができる。 Further, the bottom surface shape of the container member 2 in this embodiment is substantially circular.
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.
　また、容器部材２の容量は、好ましくは１００ｍＬ以上、１５０ｍＬ以上を目安とすることができる。
　容器部材２の容量は、好ましくは２Ｌ以下、より好ましくは１．５Ｌ以下、より好ましくは１Ｌ以下、より好ましくは８５０ｍＬ以下、さらに好ましくは５００ｍＬ以下、特に好ましくは３５０ｍＬ以下を目安とすることができる。
　容器部材２の容量を上記範囲内とすることで、例えば、店頭でのコーヒーの提供により好適である。
　ただし、本発明において、容器部材２の容量に特に制限はない。 Moreover, the volume of the container member 2 is preferably 100 mL or more, and can be set to 150 mL or more.
The capacity of the container member 2 is preferably 2 L or less, more preferably 1.5 L or less, more preferably 1 L or less, more preferably 850 mL or less, still more preferably 500 mL or less, and particularly preferably 350 mL or less. .
By setting the capacity of the container member 2 within the above range, for example, it is more suitable for providing coffee at a store.
However, in the present invention, the capacity of the container member 2 is not particularly limited.
　また、本実施例において、容器部材２の底面部は、前記印加部材３からの交流電界を容器部材２内部のコーヒーに伝達可能に構成されている。
　上記形態とすることで、より効率よく、原料コーヒーへの交流電解の印加が可能となる。
　ここで、本発明においては、容器部材２の少なくとも一部を通じ、印加部材３からの交流電界を容器部材２内部のコーヒーに伝達可能に構成されていれば、足りる。 Further, in this embodiment, the bottom portion of the container member 2 is configured so as to be able to transmit the AC electric field from the application member 3 to the coffee inside the container member 2 .
By adopting the above configuration, it is possible to more efficiently apply AC electrolysis to raw coffee.
Here, in the present invention, it is sufficient that the AC electric field from the applying member 3 can be transmitted to the coffee inside the container member 2 through at least a part of the container member 2 .
　ここで、容器部材２の材質は、印加部材３からの交流電界を容器部材２内部のコーヒーに伝達可能なものであれば、特に制限はない。容器部材２の材質としては、例えば、樹脂製、木製、金属製、紙製の容器部材２とすることができる。 Here, the material of the container member 2 is not particularly limited as long as it can transmit the AC electric field from the application member 3 to the coffee inside the container member 2 . As the material of the container member 2, for example, the container member 2 made of resin, wood, metal, or paper can be used.
　また、本実施例の印加部材３は、容器部材２を配置可能な容器配置部３１を備える。
　本実施例において、印加部材３の全体形状は、両端部に弧を有する扁平形状である。
　印加部材３を扁平形状とすることで、コーヒー改質装置１の全体形状をコンパクトにすることができる。
　ただし本発明においては、印加部材３の形状に特に制限はなく、例えば、略長方形の板形状とすることもできる。 Further, the application member 3 of this embodiment includes a container placement portion 31 in which the container member 2 can be placed.
In this embodiment, the overall shape of the applying member 3 is a flat shape having arcs at both ends.
By forming the application member 3 into a flat shape, the overall shape of the coffee reformer 1 can be made compact.
However, in the present invention, there is no particular limitation on the shape of the application member 3, and for example, it may be in the shape of a substantially rectangular plate.
　ここで、容器配置部３１の形状は、容器部材２の底面形状に対応する形状であることが好ましい。
　上記形態とすることで、コーヒーに対して、より効率よく交流電界を印加することができる。 Here, the shape of the container placement portion 31 is preferably a shape corresponding to the shape of the bottom surface of the container member 2 .
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.
　また、本実施例の印加部材３は、容器配置部３１を通じ、原料コーヒーに交流電界を印加可能とする印加手段３１１を備える。 In addition, the application member 3 of this embodiment includes an application means 311 capable of applying an AC electric field to the raw coffee material through the container arrangement portion 31 .
　本実施例において、印加手段３１１は、容器配置部３１に設けられている。
　上記形態とすることで、コーヒーに対して、より効率よく交流電界を印加することができる。
　ただし、本発明において、印加手段３１１は、コーヒーに対して、交流電界を印加することができるものであれば、その位置、大きさ等に特に制限はない。 In this embodiment, the application means 311 is provided in the container placement section 31 .
By setting it as the said form, an alternating electric field can be applied with respect to coffee more efficiently.
However, in the present invention, the position, size, etc. of the applying means 311 are not particularly limited as long as they can apply an AC electric field to the coffee.
　ここで、印加手段３１１は、その印加条件を調整可能なものであることが好ましい。 Here, it is preferable that the application means 311 be able to adjust the application conditions.
　印加手段３１１がその印加条件を調整可能なものである場合の、より好ましい条件を説明する。 A more preferable condition when the application means 311 can adjust the application condition will be described.
　印加手段３１１は、電圧１００Ｖ以上３００Ｖ以下の条件で原料コーヒーに印加可能な手段であることが好ましい。 The application means 311 is preferably a means capable of applying voltage to raw coffee under the condition of a voltage of 100 V or more and 300 V or less.
　また、印加手段３１１は、電流１０ｍＡ以上１００ｍＡ以下の条件で原料コーヒーに印加可能な手段であることが好ましい。 Also, the applying means 311 is preferably a means capable of applying a current of 10 mA or more and 100 mA or less to the raw coffee.
　また、印加手段３１１は、交流電界の周波数２０ｋＨｚ以上１００ｋＨｚ以下の条件で原料コーヒーに印加可能な手段であることが好ましい。 In addition, the application means 311 is preferably a means capable of applying an alternating electric field to the raw coffee under the condition that the frequency of the alternating electric field is 20 kHz or more and 100 kHz or less.
　また、印加手段３１１は、電界強度１０００Ｖ／ｍ以上１００００Ｖ／ｍ以下の条件で原料コーヒーに印加可能な手段であることが好ましい。 In addition, it is preferable that the applying means 311 be a means capable of applying an electric field strength to raw coffee under the condition that the electric field strength is 1000 V/m or more and 10000 V/m or less.
　ここで、印加手段３１１のより好ましい印加条件は、前述の改質コーヒーの製造方法の数値範囲を援用することができる。 Here, the more preferable application conditions of the application means 311 can use the numerical range of the modified coffee production method described above.
　本実施例において、印加部材３は、印加手段３１１の印加条件を調整可能な、タッチセンサー式の操作部３１２を備える。
　前述の形態とすることで、コーヒーの種類、状況に合わせ、印加手段３１１の印加条件を調整することができる。
　また、操作部３１２が印加部材３に設けられていることで、操作者は、より簡便に印加手段３１１の印加条件を調整することができる。 In this embodiment, the application member 3 includes a touch sensor type operation unit 312 capable of adjusting the application conditions of the application means 311 .
By adopting the above-described mode, the application conditions of the application means 311 can be adjusted according to the type of coffee and the situation.
Further, since the operation unit 312 is provided on the application member 3 , the operator can more easily adjust the application conditions of the application unit 311 .
　ここで、本実施例において、タッチセンサー式の操作部３１２は、操作部３１２への使用者の接触回数に応じて、印加時間を調整可能とする。
　具体的に、本実施例では、操作部３１２への接触回数に応じて以下の態様とすることが好ましい。
１回接触・・・設定１（２分通電）：ＬＥＤ発光色変化
２回接触・・・設定２（３分通電）：ＬＥＤ発光色変化
３回接触・・・設定３（５分通電）：ＬＥＤ発光色変化 Here, in the present embodiment, the touch sensor type operation unit 312 can adjust the application time according to the number of times the user touches the operation unit 312 .
Specifically, in this embodiment, it is preferable to adopt the following modes according to the number of times the operation unit 312 is touched.
Touch once: Setting 1 (energization for 2 minutes): Change the color of the LED emission. LED emission color change
　ここで、タッチセンサー式の操作部３１２は、必ずしも印加条件を調整可能なものである必要はなく、例えば、印加手段３１１のオンオフのみを切り替えることのできるものであってもよい。
　また、操作部３１２の位置、大きさ、機構にも、特に制限はない。 Here, the touch sensor type operation unit 312 does not necessarily have to be capable of adjusting the application conditions, and for example, it may be possible to switch only the on/off of the application means 311 .
Also, the position, size, and mechanism of the operation unit 312 are not particularly limited.
　また、本実施例において、操作部３１２と印加手段３１１とは、コード（図示せず）により電気的に接続されている。 In addition, in this embodiment, the operation unit 312 and the application means 311 are electrically connected by a cord (not shown).
　だたし、コードは、操作部３１２を用い、印加手段３１１の印加条件を調整とするものであれば、その機構に特に制限はない。 However, as long as the code uses the operation unit 312 and adjusts the application conditions of the application means 311, the mechanism is not particularly limited.
　また、本実施例において、印加部材３は、充電式のバッテリー部３１３を備える。
　充電式のバッテリー部３１３を備える形態とすることで、持ち運び可能なコーヒー改質装置１を提供することができる。 Also, in this embodiment, the application member 3 includes a rechargeable battery section 313 .
By adopting a form including the rechargeable battery unit 313, the portable coffee reformer 1 can be provided.
＜コーヒーの改質方法＞
　また、本発明は、コーヒーの改質方法でもある。本発明のコーヒーの改質方法の奏するコーヒーの改質作用としては、苦みと酸味のバランス調整作用、苦み低減作用、酸味低減作用、旨味向上作用、コク味向上作用、甘味向上作用を挙げることができる。
　ここで、本発明における改質作用は、前述の改質作用のうち、好ましくは２以上、より好ましくは３以上、さらに好ましくは４以上、さらに好ましくは５以上、特に好ましくは全ての改質作用を発揮する。 <Coffee modification method>
The present invention is also a method for reforming coffee. The coffee-improving action exerted by the coffee-improving method of the present invention includes a balance adjustment action between bitterness and sourness, a bitterness-reducing action, a sourness-reducing action, a umami-enhancing action, a body-improving action, and a sweetness-improving action. can.
Here, the modifying action in the present invention is preferably 2 or more, more preferably 3 or more, still more preferably 4 or more, still more preferably 5 or more, and particularly preferably all of the above-mentioned modifying actions. demonstrate.
　ここで、本発明のコーヒーの改質方法によれば、印加により原料コーヒーに含まれる雑味、苦み成分が水和シェル構造となる。そして、雑味、苦み成分が水和シェル構造となることで、雑味や苦み成分のない、舌触りがまろやかな、コーヒーを提供することができる。 Here, according to the method for modifying coffee of the present invention, the miscellaneous taste and bitterness components contained in the raw coffee material form a hydrated shell structure due to the application of heat. Then, by forming the hydrated shell structure of the unpleasant taste and bitterness components, it is possible to provide coffee free from unpleasant tastes and bitterness components and having a mellow texture.
　本発明の好ましい実施の条件は、上述の内容を援用することができる。 The above-mentioned contents can be used as conditions for the preferred implementation of the present invention.
　以下に実施例を用いて、より詳細に本発明について説明する。本実施例において、％（パーセント）による表記は、特に断らない限り質量を基準としたものである。 The present invention will be described in more detail below using examples. In the present examples, notation by % (percentage) is based on mass unless otherwise specified.
［試験例１］
　試験例１では、飲食品を専門とする評価者による官能評価を行った。 [Test Example 1]
In Test Example 1, a sensory evaluation was performed by an evaluator who specializes in food and drink.
（１）印加工程の条件について
・印加手段：電極（図４　印加手段３１１　参照）
・印加条件：
　電圧　２５０Ｖ程度（１００Ｖ～３００Ｖの範囲内を維持するよう適宜調節）
　電流　５０ｍＡ程度（１０ｍＡ～１００ｍＡの範囲内を維持するよう適宜調節）
　交流電界の周波数　８０ｋＨｚ程度（２０ｋＨｚ～１００ｋＨｚの範囲内を維持するよう適宜調節）
　電界強度　５，０００Ｖ／ｍ 程度（１０００Ｖ／ｍ～１０，０００Ｖ／ｍの範囲内を維持するよう適宜調節） (1) Concerning the conditions of the application process ・Applying means: electrode (refer to the applying means 311 in FIG. 4)
・Applied conditions:
Voltage about 250V (Adjust appropriately to maintain within the range of 100V to 300V)
Current about 50mA (Adjust appropriately to maintain within the range of 10mA to 100mA)
Frequency of AC electric field Approximately 80 kHz (Adjust appropriately to maintain within the range of 20 kHz to 100 kHz)
Electric field strength Approximately 5,000 V/m (Adjust appropriately to maintain within the range of 1000 V/m to 10,000 V/m)
（２）試験及び評価
（２－１）試験の内容
　まず、コーヒー改質装置１が備える容器部材２に８００ｍＬの原料コーヒーを投入した。
　８００ｍＬの原料コーヒーに対し、図１～図６に示すコーヒー改質装置１を用い、上記の条件での印加工程を、２０分行った。
　なお、比較例として、実施例と同ロットのコーヒーであって、印加工程に供さないものを実施例と同量用意した。 (2) Test and Evaluation (2-1) Details of Test First, 800 mL of raw coffee was put into the container member 2 of the coffee reformer 1 .
Using the coffee reformer 1 shown in FIGS. 1 to 6, 800 mL of raw coffee was subjected to the application process under the above conditions for 20 minutes.
As a comparative example, coffee of the same lot as that of the example and not subjected to the application step was prepared in the same amount as that of the example.
（３）味覚分析
　製造したコーヒーを、株式会社ハウス食品分析テクノサービスが実施する官能評価に供した。
　株式会社ハウス食品分析テクノサービスでの味覚評価の専門家６名を評価者とした。
　評価者は、比較例（印加工程に供していないコーヒー；表中　基準品）を０（基準）とし、基準からの変化を、下表に従い－３点～３点の範囲内で評価した。 (3) Taste Analysis The produced coffee was subjected to sensory evaluation conducted by House Food Analysis Techno Service Co., Ltd.
Six experts in taste evaluation at House Food Analysis Techno Service Co., Ltd. were used as evaluators.
The evaluator set the comparative example (coffee not subjected to the application process; reference product in the table) to 0 (reference), and evaluated the change from the reference within the range of -3 points to 3 points according to the table below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　各評価者の評価結果の平均値を算出した。
　結果を表２、図７に示す。
　なお、図７において、全評価０（基準）の線が比較例（基準品）を示す。 The average value of the evaluation results of each evaluator was calculated.
The results are shown in Table 2 and FIG.
In FIG. 7, the line of all evaluation 0 (reference) indicates a comparative example (reference product).
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　併せて、株式会社ハウス食品分析テクノサービスでの味覚評価の専門家６名による自由評価に供した。
　自由評価の結果、以下のコメントを得た。
・基準品はとげとげしさ、苦味が立っている、後味がイガイガするのに対し、実施例は口当たりがよく滑らか。また、香りがやさしく華やかだった。
・実施例の方はまろやかで、旨味がいつまでも残る。基準品の方は苦味があり、パンチがある。基準品は後味が比較的残らない。
・基準品の方がややマイルドに感じた。
・基準品に比べ、実施例の方が、口から鼻に抜ける焦げ臭、焙煎臭が弱い。また、コーヒーそのものがとろっとしていて、口あたりがまろやかな印象だった。
・実施例は爽やかな酸味が感じられる。また、後味が強く残り、鼻から抜ける香りが良い。
・基準品の方は、トップに感じる味が明らかに強く感じた。実施例は基準品と比較して、まろやかで、コーヒーらしい味わいに感じた。 In addition, it was subjected to a free evaluation by six taste evaluation experts at House Food Analysis Techno Service Co., Ltd.
As a result of free evaluation, the following comments were obtained.
・While the reference product has a sharp, bitter taste and irritated aftertaste, the example product has a pleasant and smooth mouthfeel. In addition, the fragrance was gentle and gorgeous.
- The example is mellow, and the umami remains forever. The standard product has a bitter taste and a punch. The standard product leaves relatively no aftertaste.
・I felt that the standard product was slightly milder.
・Compared with the reference product, the examples have weaker burnt and roasted odors from the mouth to the nose. In addition, the coffee itself was thick and had a mellow mouthfeel.
・Examples have a refreshing sour taste. In addition, the aftertaste remains strong, and the scent that passes through the nose is good.
・In the case of the reference product, the top flavor was clearly felt to be stronger. Compared with the reference product, the example was felt to have a mellow, coffee-like taste.
（３）結果、及び考察
　まず、表２に示すように、コーヒーに対し交流電界を印加することで、コーヒーの味の改質が生じることがわかった。
　また、官能評価の結果、特に、コーヒーに対し交流電界を印加することで、顕著な苦みの低減が確認できた。
　併せて、酸味の低減、コク及び甘味の増加が確認できた。 (3) Results and discussion First, as shown in Table 2, it was found that the application of an AC electric field to coffee caused the taste of coffee to be modified.
Moreover, as a result of the sensory evaluation, it was confirmed that the bitterness was significantly reduced by applying an AC electric field to the coffee.
In addition, a decrease in sourness and an increase in richness and sweetness were confirmed.
　上記結果は、改質されたコーヒーの苦みと酸味のバランスに優れることを示している。
　すなわち、本試験の結果、原料コーヒーに交流電界を印加することにより、苦みと酸味のバランスに優れた改質されたコーヒーを製造できることがわかった。 The above results indicate that the modified coffee has an excellent balance of bitterness and sourness.
That is, as a result of this test, it was found that by applying an AC electric field to raw coffee, modified coffee having an excellent balance between bitterness and sourness can be produced.
　また、表２に示すように、コーヒーに対し交流電界を印加することで、まろやかさ、旨味に優れたコーヒーを製造できることがわかった。 In addition, as shown in Table 2, it was found that by applying an AC electric field to coffee, coffee with excellent mellowness and umami can be produced.
　また、本試験例の結果、原料コーヒーに交流電界を印加することで、苦みや雑味が少なく、バリスタが入れたコーヒーの味わいにより近いコーヒーを提供することができることがわかった。 In addition, as a result of this test example, it was found that by applying an AC electric field to raw coffee, it is possible to provide coffee with less bitterness and miscellaneous taste, and closer to the taste of coffee brewed by a barista.
　本発明は改質されたコーヒーの製造に利用することができる。 The present invention can be used to produce modified coffee.
１　　　コーヒー改質装置
２　　　容器部材
３　　　印加部材
３１　　容器配置部
３１１　印加手段
３１２　操作部
３１３　バッテリー部
X　　　コーヒー
 

  1 coffee reforming device 2 container member 3 application member 31 container placement section 311 application means 312 operation section 313 battery section
X coffee

Claims (7)

  1. 改質されたコーヒーを製造する方法であって、
    コーヒー改質装置を用い、原料コーヒーに交流電界を印加する印加工程を含み、
    前記原料コーヒーはコーヒー飲料であり、
    前記印加工程は、電圧１００Ｖ以上３００Ｖ以下、電流１０ｍＡ以上１００ｍＡ以下の条件で前記原料コーヒーに交流電界を印加することを含み、
    前記のコーヒー改質装置は、
    印加部材と、容量が２Ｌ以下のコップ型の容器部材とを備え、
    前記印加部材は、
    前記容器部材を配置可能な容器配置部と、
    前記容器配置部を通じ、原料コーヒーに交流電界を印加可能とする印加手段と、
    を有し、
    前記容器部材の底面部は、前記印加部材からの交流電界を容器部材内部のコーヒーに伝達可能に構成されており、
    コーヒーの改質作用が苦みと酸味のバランス調整作用、苦み低減作用、酸味低減作用、旨味向上作用、コク味向上作用、甘味向上作用の何れかである、
    改質されたコーヒーの製造方法。     A method for producing an improved coffee, comprising:
    An application step of applying an alternating electric field to raw coffee using a coffee reformer,
    The raw coffee is a coffee beverage,
    The applying step includes applying an AC electric field to the raw coffee material under conditions of a voltage of 100 V or more and 300 V or less and a current of 10 mA or more and 100 mA or less,
    Said coffee reformer comprises:
    An application member and a cup-shaped container member having a capacity of 2 L or less,
    The applying member is
    a container arranging section capable of arranging the container member;
    an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
    has
    The bottom portion of the container member is configured to be able to transmit an AC electric field from the application member to the coffee inside the container member,
    The coffee-improving action is any of the following: adjusting the balance between bitterness and acidity, reducing bitterness, reducing acidity, improving umami, improving richness, or improving sweetness.
    A method for producing modified coffee.
  2. 前記容器部材の容量が、１００ｍＬ以上２Ｌ以下であり、
    前記印加工程は、交流電界の周波数２０ｋＨｚ以上１００ｋＨｚ以下、電界強度１０００Ｖ／ｍ以上１００００Ｖ／ｍ以下、印加時間２分以上、２５分以下の条件で、
    前記原料コーヒーに交流電界を印加することを含む、請求項１に記載の改質されたコーヒーの製造方法。     The capacity of the container member is 100 mL or more and 2 L or less,
    The application step is performed under the conditions of an AC electric field frequency of 20 kHz or more and 100 kHz or less, an electric field strength of 1000 V/m or more and 10000 V/m or less, and an application time of 2 minutes or more and 25 minutes or less.
    2. A method for producing modified coffee according to claim 1, comprising applying an alternating electric field to the raw coffee.
  3. 印加部材は、前記印加手段の印加条件を調整可能な操作部、及び、充電式のバッテリー部を備える、請求項１又は２に記載の改質されたコーヒーの製造方法。 3. The method for producing modified coffee according to claim 1 or 2, wherein the application member comprises an operation section capable of adjusting application conditions of the application means, and a rechargeable battery section.
  4. 前記印加工程は、原料コーヒーに含まれる雑味、苦み成分を水和シェル構造とする、請求項１～３の何れか一項に記載の改質されたコーヒーの製造方法。 4. The method for producing modified coffee according to any one of claims 1 to 3, wherein in the applying step, the miscellaneous taste and bitterness components contained in the raw coffee are converted into a hydrated shell structure.
  5. コーヒー改質装置を用い、原料コーヒーに交流電界を印加する印加工程を含み、前記原料コーヒーはコーヒー飲料であり、
    前記印加工程は、電圧１００Ｖ以上３００Ｖ以下、電流１０ｍＡ以上１００ｍＡ以下の条件で前記原料コーヒーに交流電界を印加することを含み、
    前記のコーヒー改質装置は、
    印加部材と、容量が２Ｌ以下のコップ型の容器部材とを備え、
    前記印加部材は、
    前記容器部材を配置可能な容器配置部と、
    前記容器配置部を通じ、原料コーヒーに交流電界を印加可能とする印加手段と、
    を有し、
    前記容器部材の底面部は、前記印加部材からの交流電界を容器部材内部のコーヒーに伝達可能に構成されており、
    コーヒーの改質作用が苦みと酸味のバランス調整作用、苦み低減作用、酸味低減作用、旨味向上作用、コク味向上作用、甘味向上作用の何れかである、コーヒーの改質方法。     An application step of applying an alternating electric field to raw coffee using a coffee reformer, wherein the raw coffee is a coffee beverage,
    The applying step includes applying an AC electric field to the raw coffee material under conditions of a voltage of 100 V or more and 300 V or less and a current of 10 mA or more and 100 mA or less,
    Said coffee reformer comprises:
    An application member and a cup-shaped container member having a capacity of 2 L or less,
    The applying member is
    a container arranging section capable of arranging the container member;
    an applying means capable of applying an AC electric field to the coffee raw material through the container placement portion;
    has
    The bottom portion of the container member is configured to be able to transmit an AC electric field from the application member to the coffee inside the container member,
    A method for modifying coffee, wherein the modifying action of coffee is any one of a balance adjusting action between bitterness and sourness, a bitterness reducing action, a sourness reducing action, a umami improving action, a richness improving action and a sweetness improving action.
  6. 改質されたコーヒーを製造する装置であって、
    印加部材と、
    容量が２Ｌ以下のコップ型の容器部材と、を備え、
    前記印加部材は、
    前記容器部材を配置可能な容器配置部と、
    前記容器配置部を通じ、コーヒー飲料である原料コーヒーに、交流電界を印加可能とする印加手段と、
    を有し、
    前記容器部材の底面部は、前記印加部材からの交流電界を容器部材内部のコーヒーに伝達可能に構成されており、
    前記印加手段は、前記原料コーヒーに対し、電圧１００Ｖ以上３００Ｖ以下、電流１０ｍＡ以上１００ｍＡ以下の条件で印加可能な手段であり、
    コーヒーの改質作用が苦みと酸味のバランス調整作用、苦み低減作用、酸味低減作用、旨味向上作用、コク味向上作用、甘味向上作用の何れかである、コーヒー改質装置。     An apparatus for producing an improved coffee, comprising:
    an applying member;
    A cup-shaped container member having a capacity of 2 L or less,
    The applying member is
    a container arranging section capable of arranging the container member;
    an applying means capable of applying an AC electric field to the raw material coffee, which is a coffee beverage, through the container placement portion;
    has
    The bottom portion of the container member is configured to be able to transmit an AC electric field from the application member to the coffee inside the container member,
    The applying means is a means capable of applying a voltage of 100 V or more and 300 V or less and a current of 10 mA or more and 100 mA or less to the raw coffee,
    A coffee reforming device, wherein the coffee reforming action is any one of a bitterness-acidity balance adjusting action, a bitterness reducing action, a sourness reducing action, a umami improving action, a full-bodied taste improving action, and a sweetness improving action.
  7. 前記容器部材の容量が、１００ｍＬ以上２Ｌ以下であり、
    前記印加部材は全体形状が両端部に弧を有する扁平形状、又は、略長方形の形状であり、
    前記印加手段は、交流電界の周波数２０ｋＨｚ以上１００ｋＨｚ以下、電界強度１０００Ｖ／ｍ以上１００００Ｖ／ｍ以下、印加時間２分以上、２５分以下の条件で印加可能な手段であり、
    前記印加手段の印加条件を調整可能な、タッチセンサー式の操作部を備える、請求項６に記載のコーヒー改質装置。
     

          The capacity of the container member is 100 mL or more and 2 L or less,
    The overall shape of the applying member is a flat shape having arcs at both ends or a substantially rectangular shape,
    The applying means is a means capable of applying under conditions of an AC electric field frequency of 20 kHz or more and 100 kHz or less, an electric field strength of 1000 V/m or more and 10000 V/m or less, and an application time of 2 minutes or more and 25 minutes or less,
    7. The coffee reforming device according to claim 6, comprising a touch sensor type operation unit capable of adjusting the application conditions of the application means.
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* Cited by examiner, † Cited by third party
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