JP2007129937A - Method for producing coffee extract, and food and drink containing the coffee extract - Google Patents
Method for producing coffee extract, and food and drink containing the coffee extract Download PDFInfo
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本発明は、コーヒー飲料及び食品用コーヒーエキスであって、それを添加した飲料及び食品が殺菌工程後にも優れた香味・呈味があり、しかもコーヒー本来の風味を十分に活かすことができる伸びの良いコーヒーエキスの製造方法及びこれを含む飲料及び食品に関する。 The present invention is a coffee drink and a coffee extract for food, the beverage and food to which it is added have an excellent flavor and taste even after the sterilization process, and the elongation of the coffee can be fully utilized. The present invention relates to a method for producing a good coffee extract and beverages and foods containing the same.
例えば缶コーヒーやペットボトル製品などにおいて、その嗜好性を高めるためコーヒーフレーバーを飲料などに付与することはよく行われており、コーヒー飲料の製造中(殺菌工程)に発生する好ましくない臭い(以降、オフフレーバーと記す)を改善し嗜好性を高め、尚且つ耐熱性を有したコーヒーフレーバー及びコーヒーエキスが求められている。 For example, in canned coffee and plastic bottle products, it is often done to give a coffee flavor to beverages or the like in order to increase its preference, and an unpleasant odor that occurs during the production of coffee beverages (sterilization process) There is a need for coffee flavors and coffee extracts that improve the taste and improve the palatability and have heat resistance.
従来、これらの要求を満たすために種々の方法が検討されており、これらの方法としては以下のようなものがあげられる。 Conventionally, various methods have been studied to satisfy these requirements, and examples of these methods include the following.
(1)粉砕焙煎コーヒー豆を加熱しながら機械的に圧搾処理し、香気成分が含まれたグリセリドの形でコーヒーオイルとして得る方法が提案されているが、この方法では製造工程における過剰な加熱が避けられず、このために香気が大気中へ揮散してしまう。(例えば特許文献1) (1) A method has been proposed in which pulverized roasted coffee beans are mechanically compressed while being heated to obtain coffee oil in the form of glycerides containing aroma components. In this method, excessive heating in the production process is proposed. Is unavoidable, and for this reason, the fragrance is volatilized into the atmosphere. (For example, Patent Document 1)
(2)粉砕焙煎コーヒー豆を有機溶剤により抽出してコーヒーオイルとして得る方法では、用いた有機溶剤を減圧下で回収する際に軽いトップノートが散失しやすく、残留溶剤について食品衛生法上厳しい制限がある。 (2) In the method of extracting ground and roasted coffee beans with an organic solvent to obtain coffee oil, when recovering the used organic solvent under reduced pressure, the light top note is easily lost, and the residual solvent is strict in the Food Sanitation Law There is a limit.
(3)上記(1)または(2)の方法で得られるコーヒーオイルを蒸留して香気成分を減圧蒸留により捕集する方法では、香気成分の凝縮、捕集のための特別な装置と−196℃という非常に低温の冷媒を必要とし、更に大気圧に戻す時の香気の揮散が避けられない。この他同様の方法としては、コーヒーオイルにエタノールを添加して、この混合溶液を減圧蒸留する方法が開示されているが、この方法では溶剤臭が異臭となり香質もフラットとなり好ましくない。(例えば特許文献2) (3) In the method of distilling the coffee oil obtained by the above method (1) or (2) and collecting the aroma component by distillation under reduced pressure, a special apparatus for condensing and collecting the aroma component and -196 A very low-temperature refrigerant of ℃ is required, and further, odor evaporation is unavoidable when returning to atmospheric pressure. As another similar method, a method is disclosed in which ethanol is added to coffee oil and the mixed solution is distilled under reduced pressure. However, this method is not preferable because the solvent odor becomes strange and the fragrance becomes flat. (For example, Patent Document 2)
(4)粉砕焙煎コーヒー豆を、液化炭酸ガス、液体窒素等を用いた超臨界状態の流体を用いて抽出する方法には、超臨界状態の二酸化炭素により加圧及び加温下で抽出する方法が開示されており(例えば特許文献3)、また、含水エタノールの存在下で超臨界状態の流体を用いて抽出する方法では、抽出時にワックス成分が混在しており分離工程が必要となる。また、装置が大掛かりの割に処理量が少なく高価である。(例えば特許文献4) (4) In the method of extracting ground roasted coffee beans using a supercritical fluid using liquefied carbon dioxide, liquid nitrogen, etc., extraction is performed under pressure and heating with supercritical carbon dioxide. A method is disclosed (for example, Patent Document 3), and in the method of extraction using a fluid in a supercritical state in the presence of hydrous ethanol, a wax component is mixed at the time of extraction and a separation step is required. In addition, the amount of processing is small and expensive although the apparatus is large. (For example, Patent Document 4)
(5)含水焙煎コーヒーを高温、高圧下の飽和水蒸気で抽出する方法として、含水焙焼コーヒーを耐圧容器に入れ高温、高圧の飽和蒸気を通し、この蒸気を通気ラインに通して放出し、安定してからこのラインを閉じ、蒸気を凝縮、捕集する方法が開示されているが、この方法では、高温度で変化しやすいトップの軽い香気が損なわれ、コーヒー豆本来の香気を抽出することができない。(例えば特許文献5) (5) As a method of extracting hydrous roasted coffee with saturated steam under high temperature and high pressure, put hydrous roasted coffee in a pressure-resistant container, pass high-temperature and high-pressure saturated steam, and release this steam through a vent line, A method is disclosed in which the line is closed after stabilization, and the vapor is condensed and collected. However, in this method, the light aroma of the top that changes easily at high temperatures is impaired, and the original aroma of coffee beans is extracted. I can't. (For example, Patent Document 5)
(6)粉砕焙煎コーヒー豆をスラリー状にして気−液向流接触させて抽出する方法として、気−液向流接触抽出法により回収した凝縮液を、水蒸気蒸留して得られた留出液と組み合わせる方法が開示されているが、お互いの欠点を補う組み合わせでしかなく、香気が弱く高価なため費用に対する効果が小さい。(例えば特許文献6) (6) Distillation obtained by steam-distilling the condensate recovered by gas-liquid countercurrent contact extraction as a method of extracting pulverized roasted coffee beans into a slurry and bringing them into gas-liquid countercurrent contact Although a method of combining with a liquid is disclosed, it is only a combination that compensates for each other's drawbacks, and since the fragrance is weak and expensive, the cost effect is small. (For example, Patent Document 6)
(7)粉砕焙煎コーヒー豆を水蒸気蒸留により回収した凝縮液をグリセリン脂肪酸エステルで再抽出する方法として、水蒸気で水蒸気蒸留して得られた留出液をトリアセチンで再抽出する方法が開示されているが、香気が弱くグリセリン脂肪酸由来のにがみ(異味)が避けられない。(例えば特許文献7) (7) As a method for re-extracting the condensate obtained by steam-distilled pulverized roasted coffee beans with glycerin fatty acid ester, a method for re-extracting distillate obtained by steam-distilling with steam with triacetin is disclosed. However, it has a weak fragrance and cannot avoid the bitterness (disgusting taste) derived from glycerin fatty acid. (For example, Patent Document 7)
(8)粉砕焙煎コーヒー豆を温水抽出し、この残渣を1段階で水蒸気蒸留にて回収した凝縮液と組み合わせるコーヒーエキスを製造する方法は、1段階の水蒸気蒸留であるため、高温で変化し難い香気成分が充分に抽出できずに残留し、又香りが弱い欠点があり、さらに、抽出残渣を水蒸気蒸留するためスケールアップした場合、コーヒー豆の粒度によっては、水蒸気が窒息し蒸留できないか、もしくは蒸留されずに抽出液がそのまま押し出される場合がある。(例えば特許文献8) (8) The method of producing a coffee extract by extracting the ground roasted coffee beans with warm water and combining the residue with the condensate recovered by steam distillation in one stage is a one-stage steam distillation, and therefore changes at high temperatures. Difficult aroma components cannot be sufficiently extracted and remain, and there is a disadvantage that the fragrance is weak.Furthermore, when the extraction residue is scaled up for steam distillation, depending on the particle size of the coffee beans, steam may suffocate and not be distilled. Alternatively, the extract may be extruded without being distilled. (For example, Patent Document 8)
また、コーヒー原料の水性懸濁液を減圧下で42℃の低温で蒸留して蒸気を凝縮した後、蒸留残渣を92〜94℃で温水抽出し、上記凝縮液と抽出液を混合するコーヒーエキスの製造方法も提案されているが、蒸留温度が低すぎて有用な香気成分の抽出が不十分であり、さらに温水抽出の温度が90℃を超え比較的高いため加熱臭がつきやすく、満足できる香味成分と呈味成分とを持つコーヒーエキスは得られない(例えば特許文献9)。 Further, after the aqueous suspension of the coffee raw material is distilled at a low temperature of 42 ° C. under reduced pressure to condense the steam, the distillation residue is extracted with hot water at 92-94 ° C., and the condensate and the extract are mixed. However, the distillation temperature is too low and extraction of useful aroma components is insufficient, and the temperature of hot water extraction exceeds 90 ° C. and is relatively high, so it is easy to have a heated odor and is satisfactory. A coffee extract having a flavor component and a taste component cannot be obtained (for example, Patent Document 9).
以上のように、種々の方法が試みられてきたが、缶コーヒーやペットボトル製品を開発する飲料メーカーの求める品質面において、満足出来るものではなかった。 As described above, various methods have been tried, but the method is not satisfactory in terms of quality required by beverage manufacturers who develop canned coffee and plastic bottle products.
また、コーヒーは焙煎などの熱処理法で嗜好性を発現させるため、その後の原料の処理法(挽き方及び抽出方法)に香味・呈味が敏感に左右され、特に抽出方法による部分は大きい。しかしながら、従来提案された方法では香味・呈味の抽出が不十分であったにも拘わらず、抽出効率を上げるためのより高温域(120℃以上)での抽出は行われていない。また過度の高温域(120℃以上)での水蒸気による抽出は、コーヒーの香味・呈味に大きく影響を与え、コーヒー本来の風味を損ない、香味・呈味において満足できる方法ではない。 In addition, since coffee is expressed in palatability by a heat treatment method such as roasting, the flavor and taste are sensitively influenced by the subsequent raw material processing method (grinding method and extraction method), and the portion by the extraction method is particularly large. However, although extraction of flavor and taste was insufficient with the conventionally proposed methods, extraction at a higher temperature range (120 ° C. or higher) for increasing extraction efficiency has not been performed. In addition, extraction with water vapor at an excessively high temperature range (120 ° C. or higher) greatly affects the flavor and taste of coffee, impairs the original flavor of coffee, and is not a satisfactory method for flavor and taste.
留意すべき点として、エキスは酸素により分解又は変性するため、抽出水及び水蒸気は、酸素を除去し、あるいは抽出系や蒸留系を空気から遮断することが推奨されている。また、水蒸気蒸留には、特定の型の蒸留塔も提唱されている。(非特許文献1) It should be noted that since the extract is decomposed or modified by oxygen, it is recommended that the extracted water and steam remove oxygen or block the extraction system and distillation system from air. A specific type of distillation column has also been proposed for steam distillation. (Non-Patent Document 1)
本発明者らは、これらの問題を解決するため、コーヒー原料における水蒸気での好ましくないとされる高温抽出(120℃以上)に関して、水蒸気蒸留する温度を2段階的に変えることによって解決し、コーヒー飲料の製造中(殺菌工程)におけるオフフレーバーを改善し嗜好性を高め尚且つ耐熱性を有する、コーヒー本来の風味を十分に活かした伸びの良い、品質的に満足出来るコーヒーエキスの製造方法を創出することにある。 In order to solve these problems, the present inventors solved the problem of high-temperature extraction (120 ° C. or higher) with water vapor in a coffee raw material by changing the steam distillation temperature in two steps. Creating a coffee extract production method that improves off-flavor during beverage production (sterilization process), enhances palatability, has heat resistance, and makes good use of the original flavor of coffee, with good growth and satisfactory quality There is to do.
そこで、本発明者らは、上記課題を解決するために検討を重ねた結果、コーヒー原料から高温で変化しやすいトップの軽い香気と味を80〜120℃の水蒸気蒸留して留出液を回収し、引き続き1段目の水蒸気蒸留では抽出しきれない、コーヒー原料に残存する未揮発成分もしくは比較的高温で変化がおきにくい香気を含む補助成分を130〜150℃の温度で2段階に水蒸気蒸留し、得られた留出液を回収する(以降、2段階水蒸気蒸留法と記す)。これとは別のコーヒー原料を用いて、40〜80℃の温水で雑味のないクリアな抽出液を回収する。もしくは水蒸気蒸留後の残渣に残留する、水蒸気蒸留では抽出されない有効な呈味成分を更に抽出し回収する。これらの抽出液及び留出液は、直ちに5℃以下に温度制御され、6時間以上熟成後精製しこれらを組み合わせることで、伸びがよく香味・呈味に幅があるコーヒーエキスを得ることの知見を得て本発明を完成させるに至った。 Thus, as a result of repeated studies to solve the above problems, the present inventors recovered the distillate by steam distillation of the top light aroma and taste, which are easily changed at high temperatures, from 80 to 120 ° C. Then, steam-distilled in two stages at a temperature of 130 to 150 ° C., auxiliary components containing non-volatile components remaining in the coffee raw material or aroma that hardly changes at a relatively high temperature, which cannot be extracted by the first-stage steam distillation The distillate obtained is recovered (hereinafter referred to as a two-stage steam distillation method). Using a different coffee material, a clear extract with no miscellaneous taste is recovered with warm water of 40 to 80 ° C. Alternatively, effective taste components remaining in the residue after steam distillation and not extracted by steam distillation are further extracted and recovered. The knowledge that these extracts and distillates are immediately temperature-controlled at 5 ° C. or lower, ripened for 6 hours or longer and combined to obtain a coffee extract with good elongation and flavor and taste. To complete the present invention.
即ち、請求項1に係わる発明は、コーヒー原料を低温の温水による固−液抽出した抽出液と、2段階水蒸気蒸留法による固−気抽出して回収した留出液とを混合することを特徴とするコーヒーエキスの製造方法に関する。
That is, the invention according to
また、請求項2に係わる発明は、2段階水蒸気蒸留法による固−気抽出して回収した留出液と水蒸気蒸留後の残渣を固−液抽出した蒸留残渣抽出液とを混合することを特徴とするコーヒーエキスの製造方法に関する。
The invention according to
更に、請求項3に係わる発明は、コーヒー原料を低温の温水による固−液抽出した抽出液と、2段階水蒸気蒸留法による固−気抽出して回収した留出液と、水蒸気蒸留後の残渣を固−液抽出した蒸留残渣抽出液を用いて、これらを混合することを特徴とするコーヒーエキスの製造方法に関する。
Furthermore, the invention according to
上述した如く、請求項1に係る発明は、焙煎などの熱処理方法で嗜好性を発現させ、そのコーヒー原料の嗜好特性を活かし、低温の温水により固−液抽出した抽出液と、2段階水蒸気蒸留法により固−気抽出した留出液を混合する、今までにない抽出方法で、そのコーヒーの持つ香味・呈味を効率よく十分に引き出した、コーヒーエキスの製造方法を提供するものである。
As described above, the invention according to
また、請求項2に係る発明は、2段階水蒸気蒸留後の残渣を固−液抽出した場合、水蒸気蒸留では抽出されない、残存するコーヒーの有効な呈味成分を、水又は温水にて固−液抽出した抽出液を混合するもので、そのコーヒーの持つ香味・呈味を効率よく十分に引き出した、幅のある風味が得られるコーヒーエキスの製造方法を提供するものである。
Further, in the invention according to
また、請求項3に係る発明は、低温の温水により固−液抽出した抽出液と、2段階水蒸気蒸留法により固−気抽出した留出液と、水蒸気蒸留後の残渣を固−液抽出した蒸留後抽出液とを混合する、今までにない抽出方法で、コーヒー原料から余すところ無く香味・呈味を十分に引き出した、伸びがよくマイルドで幅のある香味溢れるコーヒーエキスの製造方法を提供するものである。
Moreover, the invention which concerns on
また、請求項4に係る発明は、具体的に缶飲料やインスタント飲料、冷菓、パン、デザート食品など多くの食品に添加することで、その食品類の製造中(殺菌工程)におけるオフフレーバーを補い、自然でしかも伸びが良く、好ましい風味の向上を提供するものである。 The invention according to claim 4 specifically supplements off-flavors during the manufacture of foods (sterilization process) by adding to many foods such as canned drinks, instant drinks, frozen desserts, breads, and dessert foods. It is natural, has good elongation, and provides a favorable flavor improvement.
[本発明の製造工程のフロー]
[Flow of manufacturing process of the present invention]
本発明におけるコーヒーエキスは、一般的な濃縮タイプのコーヒーエキスとは異なり、オフフレーバーを改善し嗜好性を高め尚且つ耐熱性を有する、コーヒー豆の品種及び焙煎の違いによる微妙なニュアンスを表現することが可能な、コーヒー本来の風味を十分に活かした伸びの良いフレーバー感溢れるコーヒーエキスである。 The coffee extract according to the present invention expresses a subtle nuance due to the difference in coffee bean varieties and roasting, which is different from a general concentrated coffee extract, improves off-flavor, enhances palatability, and has heat resistance. It is a coffee extract with a good flavor and flavor that makes full use of the original flavor of coffee.
本発明に係わるコーヒーエキスの製造方法においては、コーヒー原料を温水による固−液抽出、2段階水蒸気蒸留法による固−気抽出、また、水蒸気蒸留後の残渣に残留する有効な呈味成分を水又は温水により固−液抽出し、原料中の香気成分および呈味成分を余すところなく抽出する。 In the method for producing a coffee extract according to the present invention, a coffee raw material is subjected to solid-liquid extraction using warm water, solid-gas extraction using a two-stage steam distillation method, and effective flavor components remaining in the residue after steam distillation are added to water. Alternatively, solid-liquid extraction is performed with warm water, and the aroma component and the taste component in the raw material are extracted thoroughly.
(抽出原料)
コーヒー原料の種類としては大きく「アラビカ種」と「ロブスタ種」の2種があり、原産地によりモカ、ケニア、キリマンジャロ、マンデリン、ハワイ・コナ、グァテマラ、ブルーマウンテン、コロンビア、ブラジルなどを挙げることができ、種類における組み合わせなど特に限定されるものではない。
(Raw material for extraction)
There are two types of coffee ingredients, “Arabica” and “Robusta”, and examples include Mocha, Kenya, Kilimanjaro, Mandelin, Hawaii Kona, Guatemala, Blue Mountain, Colombia, and Brazil. There is no particular limitation on the combination of types.
また、焙煎度合いとしてはライト・ロースト(浅煎り)、シナモン・ロースト(浅煎り)、ミディアム・ロースト(中煎り)、ハイ・ロースト(中煎り)、シティ・ロースト(中煎り)、フルシティ・ロースト(深煎り)、フレンチ・ロースト(深煎り)、イタリアン・ロースト(深煎り)など挙げることができ、焙煎度合いにおいてはコーヒー中の糖質、特に澱粉質を不溶化する深煎り又は深煎りに近いミディアム・ロースト乃至フレンチ・ローストが好ましく、その焙煎程度に付いては特に限定されるものではない。 The roasting levels include light roast (shallow roast), cinnamon roast (shallow roast), medium roast (medium roast), high roast (medium roast), city roast (medium roast), full city Roast (deep roasting), French roast (deep roasting), Italian roast (deep roasting) etc. can be mentioned, and in terms of roasting degree, it is suitable for deep roasting or deep roasting that insolubilizes sugars in coffee, especially starchy substances Near medium roast to french roast is preferable, and the degree of roasting is not particularly limited.
更に、挽き方は10メッシュ〜42メッシュ程度の範囲で挽き、一般的には抽出方法によって粗挽き、中粗挽き、中挽き、中細挽き、細挽きなど2メッシュ間隔で引く方法を挙げることができ、粗挽き〜中細挽きがよく、特に水蒸気蒸留に用いるコーヒー原料の挽き方は粗い方が、蒸留塔内で抽出原料自身が充填塔の充填物の役割を担う傾向があり、より精製されたアロマを得ることができ、その挽き方に付いては限定されるものではない。 Further, the method of grinding is in the range of about 10 mesh to 42 mesh, and generally includes a method of drawing at intervals of 2 meshes such as coarse grinding, medium coarse grinding, medium grinding, medium fine grinding, fine grinding by an extraction method. It is possible to make coarse and medium fine grinds, especially when the coffee raw material used for steam distillation is coarser, the extracted raw material tends to play the role of the packed column in the distillation column, and it is more refined. There is no limitation on the way you grind.
(抽出装置)
本発明の温水抽出、あるいは水蒸気蒸留後のコーヒー残渣の抽出に用いる抽出装置の形態は、特に限定されるものではなく、通常のドリップ抽出装置もしくは浸漬抽出装置でもよく、また以後の水蒸気蒸留を行う蒸留塔と兼用してもよい。その場合に好ましい蒸留塔は通常の水蒸気蒸留塔とは異なり、上部に温水を散布する装置が備わった耐圧性を有するものであり、尚且つ縦長の蒸留塔を用いることで高温の水蒸気蒸留において、好ましくない余分なアロマ物質を共沸留分として含むことを抑制できるとともに、原料の挽き方と充填率によっては原料が充填物となり、精留効果を出すことも可能である。
(Extraction device)
The form of the extraction apparatus used for hot water extraction of the present invention or extraction of coffee residue after steam distillation is not particularly limited, and may be a normal drip extraction apparatus or immersion extraction apparatus, and performs subsequent steam distillation. It may also be used as a distillation column. In that case, a preferable distillation column is different from a normal steam distillation column, and has a pressure resistance provided with a device for spraying warm water on the upper part, and in addition, in a high temperature steam distillation by using a vertically long distillation column, It is possible to suppress the inclusion of undesired extra aroma substances as an azeotropic fraction, and depending on how the raw material is ground and the filling rate, the raw material becomes a filler, and a rectifying effect can be obtained.
(抽出工程)
水蒸気蒸留前の抽出工程
本発明の抽出液の抽出方法は、40〜80℃の温水で、ドリップ抽出または浸漬抽出を行えばよい。ドリップ抽出の場合、コーヒー原料全体に行渡る程度の温水で充分に蒸らしてから行うようにすると、抽出効率が上がる。40℃以下では抽出効率が悪く、所望の固形量を得るのに長時間を要し作業性も悪い。また、90℃を超える場合には雑味成分が溶出し好ましくない。抽出する際、抽出と水蒸気蒸留とを別の装置で行うことも出来るが、水蒸気蒸留に使用する蒸留塔を用いる方法もある。
(Extraction process)
Extraction Step Before Steam Distillation The extraction method of the extract of the present invention may be performed by drip extraction or immersion extraction with warm water of 40 to 80 ° C. In the case of drip extraction, extraction efficiency increases if it is carried out after it has been sufficiently steamed with hot water that can be used throughout the coffee material. Below 40 ° C., the extraction efficiency is poor, and it takes a long time to obtain a desired solid content and the workability is also poor. Moreover, when it exceeds 90 degreeC, a misty component elutes and it is unpreferable. At the time of extraction, extraction and steam distillation can be carried out by separate apparatuses, but there is also a method using a distillation column used for steam distillation.
水蒸気蒸留後の抽出工程
蒸留後のコーヒー残渣には、クロロゲン酸、カフェインなどのコーヒー特有の有効な呈味成分、もしくは香気及び呈味を増強しうると考えられるような補助成分が残留しており、水又は温水による固−液抽出することで、これらを効率よく回収することが出来る。また、水蒸気蒸留後のコーヒー残渣に対しての抽出は、残渣が熱安定性を有し充分に膨潤しているため、水又は熱水で固形分の高い抽出液が得られる。また、蒸留直後は残渣自体が高温を保っているので、冷却することを考えると水での抽出でもよい。抽出方法としてはドリップ抽出もしくは浸漬抽出を挙げることができ、抽出時間については特に限定されるものではなく、所望の固形量及び液量が得られる時間を任意に設定することができる。
Extraction process after steam distillation The coffee residue after distillation contains coffee-specific effective taste components such as chlorogenic acid and caffeine, or auxiliary components that are thought to enhance flavor and taste. These can be efficiently recovered by solid-liquid extraction with water or warm water. Moreover, since extraction with respect to the coffee residue after steam distillation has the thermal stability and is fully swollen, an extract with a high solid content can be obtained with water or hot water. Moreover, since the residue itself maintains a high temperature immediately after distillation, extraction with water may be performed in consideration of cooling. Examples of the extraction method include drip extraction or immersion extraction, and the extraction time is not particularly limited, and the time for obtaining a desired solid amount and liquid amount can be arbitrarily set.
抽出に用いる水又は温水は、好ましくは溶存酸素を取り除いた、脱酸素水や脱酸素イオン水、脱酸素電解水、純水、イオン交換水などを熱交換器で40〜80℃に加熱し、コーヒー原料に均一にかかるように抽出原料の約2〜5倍の温水を25〜30L/分の速度で散布し、抽出するコーヒー原料の0.1〜4倍量の抽出液を回収する方法を挙げることができる。 The water or hot water used for extraction is preferably heated to 40-80 ° C. in a heat exchanger with deoxygenated water, deoxygenated ionic water, deoxygenated electrolyzed water, pure water, ion exchange water, etc. from which dissolved oxygen has been removed A method of recovering an extract of 0.1 to 4 times the amount of coffee material to be extracted by spraying about 2 to 5 times hot water of the extraction material at a rate of 25 to 30 L / min so as to uniformly apply to the coffee material Can be mentioned.
また、抽出液を得るための水又は温水抽出するコーヒー原料は、単独でも異なったコーヒー原料を組み合わせても良く、耐圧性の蒸留塔の上部に温水を散布する装置が備わった蒸留塔を用いてもよく、そのコーヒー原料及びその抽出装置においては限定されない。 In addition, the coffee raw material for extracting water or hot water for obtaining the extract may be used alone or in combination with different coffee raw materials, and using a distillation column equipped with a device for spraying hot water on the top of the pressure-resistant distillation column. The coffee material and the extraction device are not limited.
(殺菌工程)
温水抽出された抽出液及び蒸留後残渣抽出液は低温殺菌を行うことで、マイルドでクリアな香味と呈味を維持することができる。好ましくは60〜85℃前後の温度で30分間加熱殺菌し、その後直ちに5℃以下に冷却する方法であり、95℃以上の高温で温水抽出された抽出液の殺菌を行うと加熱臭が付き好ましいコーヒーエキスとはならない。
(Sterilization process)
The extract extracted with warm water and the residue extract after distillation are pasteurized to maintain a mild and clear flavor and taste. Preferably, the heat sterilization is performed at a temperature of about 60 to 85 ° C. for 30 minutes, and then immediately cooled to 5 ° C. or less. When the extract extracted with warm water at a high temperature of 95 ° C. or more is sterilized, a heating odor is preferable. It should not be coffee extract.
(2段階水蒸気蒸留工程)
コーヒー原料を蒸留塔に投入し、80〜120℃と130〜150℃の異なる温度範囲で2段階水蒸気蒸留して得られる凝縮液を、本発明に係わるコーヒーエキス用の留出液として回収することが出来る。この際、良質な留出液を得るためには、酸化による香質の劣化や重合を避ける必要があり、蒸留に用いる水蒸気は、脱酸素されたものが好ましい。
(Two-stage steam distillation process)
A condensate obtained by charging a coffee raw material into a distillation tower and performing two-stage steam distillation in different temperature ranges of 80 to 120 ° C. and 130 to 150 ° C. is recovered as a distillate for coffee extract according to the present invention. I can do it. At this time, in order to obtain a high-quality distillate, it is necessary to avoid deterioration of the fragrance and polymerization due to oxidation, and the water vapor used for distillation is preferably deoxygenated.
また、2段階水蒸気蒸留に用いるコーヒー原料は、所望のエキスを得るため、温水抽出原料と同一でも異なっていてもよく、また単独でも異なったコーヒー原料を組み合わせても良く、前記した温水抽出の抽出後の原料残渣が一部に混入しても差し支えはないが、好ましくは温水抽出をしていない原料を用いるものであり、その原料には限定されない。 Further, the coffee raw material used in the two-stage steam distillation may be the same as or different from the hot water extraction raw material in order to obtain a desired extract, or may be used alone or in combination with different coffee raw materials. Although there is no problem even if the subsequent raw material residue is mixed in, a raw material not subjected to hot water extraction is preferably used, and the raw material is not limited thereto.
本発明の2段階水蒸気蒸留に用いるコーヒー原料の一部として、温水抽出後の残渣を用いた場合、その使用量あるいは挽き方によってはコーヒー原料が湿潤し、水蒸気が凝縮もしくは窒息して上手く蒸留出来ない場合があるために、その全量を使用することは、本発明が所望する水蒸気による固−気抽出には向かない。但し、量あるいは挽き方によっては2〜3割程度であれば水蒸気蒸留出来る場合もある。 When the residue after hot water extraction is used as part of the coffee raw material used in the two-stage steam distillation of the present invention, depending on the amount used or how it is ground, the coffee raw material becomes wet and the water vapor condenses or suffocates and can be distilled successfully. In some cases, using the entire amount is not suitable for solid-gas extraction with water vapor as desired by the present invention. However, depending on the amount or grinding method, steam distillation may be possible if it is about 20-30%.
本発明における2段階水蒸気蒸留法による固−気抽出は、水蒸気を抽出塔の底部より導入し、80〜120℃以下に調整しながら、コーヒーのアロマを含む水蒸気を熱交換器で凝縮させ回収し、引き続き130〜150℃の高温域に温度制御することで高沸点の香気成分を熱交換器で凝縮させ回収する方法である。 In the solid-gas extraction by the two-stage steam distillation method in the present invention, water vapor is introduced from the bottom of the extraction tower and is adjusted to 80 to 120 ° C. or less, and the water vapor containing coffee aroma is condensed and recovered by a heat exchanger. Subsequently, the temperature is controlled to a high temperature range of 130 to 150 ° C. to condense and recover the high-boiling aromatic component by a heat exchanger.
本発明では水蒸気蒸留を、80〜120℃以下と130〜150℃以下との2段階で行うが、その温度を選択した理由は、大気圧下における水蒸気蒸留では、蒸留温度が80℃以下の場合、抽出効率が悪く水蒸気も多いため、留出物中に沸点の低い有害な物質が多く含まれ、良質な留出液の回収には適していない。更に、第1段の水蒸気蒸留温度は、120℃を超えた場合、トップの軽い香気が損なわれ、ゴム様の好ましくない臭いとなることが分かった。 In the present invention, the steam distillation is carried out in two stages of 80 to 120 ° C. or less and 130 to 150 ° C. or less. The reason for selecting the temperature is that in the steam distillation under atmospheric pressure, the distillation temperature is 80 ° C. or less. Since the extraction efficiency is low and the amount of water vapor is high, the distillate contains many harmful substances having a low boiling point and is not suitable for the recovery of a high-quality distillate. Furthermore, it has been found that when the first stage steam distillation temperature exceeds 120 ° C., the light aroma of the top is impaired, resulting in an unpleasant rubber-like odor.
この2段階水蒸気蒸留法は、先ず高温度で変化しやすいトップの軽い香気と味を80℃以上120℃以下の水蒸気で抽出した後、さらにそのコーヒーに残存する未揮発成分もしくは比較的高温で変化がおきにくい香気を含む補助成分を、引き続き130℃以上150℃以下の水蒸気を用いて回収する。蒸留温度が150℃以上となるとタール分が多く、ベンツピレンなどの沸点が高い有害物質が含まれてしまう。 In this two-stage steam distillation method, first the top light aroma and taste that change easily at high temperatures are extracted with steam at 80 ° C or higher and 120 ° C or lower, and then the non-volatile components remaining in the coffee or change at relatively high temperatures. Auxiliary components containing fragrances that are difficult to resist are subsequently recovered using steam at 130 ° C. or higher and 150 ° C. or lower. When the distillation temperature is 150 ° C. or higher, there is a large amount of tar and harmful substances having a high boiling point such as benzpyrene are contained.
これらの2段階で蒸留された留出液はそれぞれ回収した後組み合わせる。その他の抽出条件、例えば水蒸気の供給速度、熱交換器の凝縮能力等には限定されない。 The distillates distilled in these two stages are collected and then combined. It is not limited to other extraction conditions, for example, the supply rate of water vapor, the condensation capacity of the heat exchanger, and the like.
従って、これまでの水蒸気蒸留法では抽出が不十分であったコーヒーの香気を特徴付けると考えられるアルデヒド類、揮発性硫黄化合物を余すところなく抽出することができる。 Therefore, it is possible to extract aldehydes and volatile sulfur compounds, which are thought to characterize the aroma of coffee, which has been insufficiently extracted by the conventional steam distillation method, to a full extent.
また、蒸留後のコーヒー残渣には、呈味成分もしくは香気及び呈味を増強しうると考えられるような補助成分は残っているが、香気成分はほとんど残っておらず、本発明はコーヒー原料の持つ香気成分を、効率よく且つ十分に抽出できていることが分かる。 In addition, the coffee residue after distillation still has a flavor component or an auxiliary component that is thought to be able to enhance the flavor and taste, but there is almost no flavor component remaining. It turns out that the aromatic component which it has has been extracted efficiently and fully.
更に、2段階水蒸気蒸留する際、本発明で使用する蒸留塔に対するコーヒー原料の充填率は30〜90容量%がよく、好ましくは65〜85重量%であり、充填率が高くなるほど留液中の香気成分や香味成分、呈味成分が精留される効果が出る傾向にある。 Furthermore, when performing the two-stage steam distillation, the filling rate of the coffee raw material to the distillation column used in the present invention is preferably 30 to 90% by volume, preferably 65 to 85% by weight, and the higher the filling rate, There exists a tendency for the effect that a fragrance component, a flavor component, and a taste component are rectified.
そして、本発明における2段階水蒸気蒸留による各留出液の割合は、段階別に下記のようにする。即ち、1段目に80℃〜120℃の水蒸気で、高温で変化しやすいトップの軽い香気成分を全コーヒー原料に対し約0.5〜1倍量に値する割合を回収する。その理由は、これ以下の回収量では高温度で変化しやすいトップの軽い香気の回収が不十分であり、これ以上の回収量では香気成分が薄くなり好ましくないためである。さらに2段目の蒸気温度を130℃〜150℃に変えて、比較的高温で変化がおきにくい香気と味を含む補助成分を、コーヒー原料に対し1〜4倍量に値する割合で回収する。その理由は、これ以上の回収量では全体の香気成分が薄くなり好ましくないためである。 And the ratio of each distillate by the two-stage steam distillation in this invention is as follows according to a stage. That is, in the first stage, steam at 80 ° C. to 120 ° C. is used to recover a ratio of about 0.5 to 1 times the amount of the top light aroma component that is likely to change at high temperature to the total coffee raw material. The reason for this is that if the amount collected is less than this, the top light aroma that tends to change at high temperatures is insufficiently collected, and if the amount collected is more than this, the fragrance component becomes thin, which is not preferable. Furthermore, the steam temperature of the second stage is changed to 130 ° C. to 150 ° C., and auxiliary components including aroma and taste that hardly change at a relatively high temperature are recovered at a rate equivalent to 1 to 4 times the amount of the coffee raw material. The reason for this is that if the recovered amount is larger than this, the whole aroma component becomes thin, which is not preferable.
(精製工程)
抽出液、蒸留後抽出液は殺菌後5℃以下に冷却し、留出液は回収後直ちに5℃以下に冷却し、両者とも5℃以下にて6時間以上保持し熟成(エージング)するとともに、保持中に発生した沈殿物を取り除く濾過を行うことにより、余分な異味を含むアロマの部分を取り除き、芳醇な香りと味の濃いクリアなコーヒーエキスを得ることができる。また、留出液、抽出液及び蒸留後抽出液は別々に精製し混合することが好ましいが、混合後精製しても良く順序には限定されない。
(Purification process)
The extract and the extract after distillation are cooled to 5 ° C. or less after sterilization, and the distillate is cooled to 5 ° C. or less immediately after recovery, and both are kept at 5 ° C. or less for 6 hours or more and aged (aging), By performing filtration to remove precipitates generated during holding, an aroma portion containing excess off-flavors can be removed, and a clear coffee extract with a rich aroma and a strong taste can be obtained. Moreover, although it is preferable to refine | purify and mix a distillate, an extract, and the extract after distillation separately, you may refine | purify after mixing and it is not limited to an order.
また、本発明における抽出液及び/又は蒸留後抽出液を1とした場合、2段階水蒸気蒸留法による留出液は約5〜20であり、さらに好ましくは約8〜12である。嗜好性飲料もしくは食品に添加した場合、これ以上またはこれ以下だと特徴が出ない。蒸留後残渣抽出液と抽出液との割合は、約1対2〜6が好ましい。 Moreover, when the extract in the present invention and / or the extract after distillation is 1, the distillate obtained by the two-stage steam distillation method is about 5 to 20, more preferably about 8 to 12. When added to palatable beverages or foods, there will be no feature if it is more or less. The ratio of the residue extract after distillation to the extract is preferably about 1 to 2-6.
(エキスの用途、用法)
上記工程によって得られるコーヒーエキスはコーヒーの風味を強化する目的で使用され、インスタントコーヒー、濃縮コーヒー、缶コーヒー、PETコーヒーをはじめチルド商品乃至レトルト商品に対してその添加量は、好ましくは0.01〜5%であるが、これに限定されるものではなく、また、コーヒー以外の各種飲料やパン、ケーキ、菓子、デザート類などにおいても、その商品の特徴を強調でき、その添加量は、好ましくは0.01〜5%であるが、これに限定されるものではない。
(Use of extract, usage)
The coffee extract obtained by the above process is used for the purpose of enhancing the flavor of coffee, and the addition amount thereof is preferably 0.01 with respect to chilled products or retort products including instant coffee, concentrated coffee, canned coffee, and PET coffee. However, the present invention is not limited to this, and the characteristics of the product can be emphasized in various beverages other than coffee, bread, cakes, confectionery, desserts, and the addition amount is preferably Is 0.01 to 5%, but is not limited thereto.
以下に実施例を挙げて本発明に係わるコーヒーエキスの製造方法について更に詳細に説明する。但し、本発明は以下の実施例により何ら限定はされない。装置としては、蒸留塔頭頂部に圧力調整弁を、蒸留塔底部には温水散布した抽出液を回収できる排出弁を備えた耐圧円筒型蒸留塔を含む水蒸気蒸留装置を用いて抽出を行った(比較例2および3も同様の装置を使用した)。 Hereinafter, the method for producing a coffee extract according to the present invention will be described in more detail with reference to examples. However, this invention is not limited at all by the following examples. As an apparatus, extraction was performed using a steam distillation apparatus including a pressure-resistant cylindrical distillation column equipped with a pressure control valve at the top of the distillation column and a discharge valve capable of collecting the extract liquid sprayed with hot water at the bottom of the distillation column (comparison) Examples 2 and 3 used similar equipment).
(抽出、別途原料の2段階蒸留)
深煎り焙煎したコーヒー豆(ブラジル)を粗挽きに粉砕し、0.1kgを蒸留塔に仕込み、60℃の温水0.4kgでドリップ抽出しBrix1.5のコーヒー抽出液0.2kgを回収し残渣を排出した。
(Extraction, separate two-stage distillation of raw materials)
Deep roasted and roasted coffee beans (Brazil) are crushed into coarse grinds, 0.1 kg is charged into a distillation tower, drip extraction is performed with 0.4 kg of hot water at 60 ° C, and 0.2 kg of Brix 1.5 coffee extract is recovered. The residue was discharged.
その後、別途に同じコーヒー原料0.9kgを蒸留塔に仕込み、100℃で水蒸気蒸留し0.8kg回収した。次に、150℃に達したところから再び留出液を回収し、Brix0.3のコーヒー留出液1.8kgを得た。抽出液と留出液を混合しBrix0.4のコーヒーエキス2kgを実施例1の試料とした。 Thereafter, 0.9 kg of the same coffee raw material was separately charged into a distillation tower, and steam distilled at 100 ° C. to recover 0.8 kg. Next, when the temperature reached 150 ° C., the distillate was collected again to obtain 1.8 kg of a coffee distillate of Brix 0.3. The extract and the distillate were mixed and 2 kg of Brix 0.4 coffee extract was used as the sample of Example 1.
(2段階蒸留、蒸留残渣抽出)
実施例1に使用したコーヒー原料1kgを蒸留塔に仕込み、105℃で水蒸気蒸留し0.6kg回収する。次に、140℃に達したところから再び留出液の回収を続け、Brix0.3のコーヒー留出液1.8kgを得た。
(Two-stage distillation, distillation residue extraction)
1 kg of the coffee raw material used in Example 1 is charged into a distillation tower, and steam distilled at 105 ° C. to recover 0.6 kg. Next, when the temperature reached 140 ° C, recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.
蒸留後のコーヒー残渣を60℃の温水1.5kgで15分間浸漬抽出しBrix9のコーヒー蒸留後残渣抽出液0.2kgを回収した。留出液と蒸留後残渣抽出液を混合しBrix1のコーヒーエキス2kgを実施例2の試料とした。
The coffee residue after distillation was immersed and extracted with 1.5 kg of hot water at 60 ° C. for 15 minutes to recover 0.2 kg of Brix 9 residue after coffee distillation. The distillate and the residue extract after distillation were mixed and 2 kg of
(抽出、別途原料の2段階蒸留、蒸留残渣抽出)
実施例1に使用したコーヒー原料0.1kgをステンレス片手鍋に仕込み、60℃の温水0.4kgで5分間浸漬抽出しBrix5のコーヒー抽出液0.18kgを回収した。
(Extraction, separate two-stage distillation of raw materials, extraction of distillation residue)
0.1 kg of the coffee raw material used in Example 1 was charged into a stainless steel one-handed pan and immersed and extracted with 0.4 kg of hot water at 60 ° C. for 5 minutes to recover 0.18 kg of Brix 5 coffee extract.
別途に同じコーヒー原料0.9kgを蒸留塔に仕込み、100℃で水蒸気蒸留し、留出液0.6kgを回収した。次に、130℃に達したところから再び留出液の回収を続け、Brix0.3のコーヒー留出液1.8kgを得た。 Separately, 0.9 kg of the same coffee raw material was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of distillate. Next, when the temperature reached 130 ° C., the distillate was continuously collected again to obtain 1.8 kg of Brix 0.3 coffee distillate.
蒸留後のコーヒー残渣を60℃の温水1.3kgで浸漬抽出しBrix9のコーヒー蒸留後残渣抽出液0.02kgを回収した。 The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. to recover 0.02 kg of the residue extract after distillation of Brix 9 coffee.
抽出液と留出液と蒸留後残渣抽出液を全て混合しBrix1のコーヒーエキス2kgを実施例3の試料とした。
The extract, the distillate, and the residue extract after distillation were all mixed, and 2 kg of
[比較例1]
(抽出、抽出残渣の1段階蒸留)
実施例1に使用したコーヒー原料1kgを蒸留塔に仕込み、85℃の温水2.5kgで15分間浸漬抽出しBrix12のコーヒー抽出液1.2kgを回収した。次に、100℃で水蒸気蒸留し、Brix0.1のコーヒー留出液0.8kgを得た。抽出液と留出液を混合しBrix7のコーヒーエキス2kgを比較例1の試料とした。
[Comparative Example 1]
(Extraction, one-stage distillation of extraction residue)
1 kg of the coffee raw material used in Example 1 was placed in a distillation tower and extracted by immersion for 15 minutes with 2.5 kg of hot water at 85 ° C. to recover 1.2 kg of Brix 12 coffee extract. Next, steam distillation was performed at 100 ° C. to obtain 0.8 kg of a coffee distillate of Brix 0.1. The extract and the distillate were mixed, and 2 kg of
[比較例2]
(1段階蒸留、蒸留残渣抽出)
実施例1に使用したコーヒー原料1kgを蒸留塔に仕込み、110℃で水蒸気蒸留し、Brix0.3のコーヒー留出液1.8kgを得た。
[Comparative Example 2]
(One-stage distillation, distillation residue extraction)
1 kg of the coffee raw material used in Example 1 was charged into a distillation column and steam distilled at 110 ° C. to obtain 1.8 kg of a coffee distillate of Brix 0.3.
次に蒸留後のコーヒー残渣を60℃の温水1.5kgで15分間浸漬抽出しBrix9のコーヒー蒸留後残渣抽出液0.2kgを回収した。留出液と蒸留後残渣抽出液を混合しBrix1のコーヒーエキス2kgを比較例2の試料とした。
Next, the coffee residue after distillation was extracted by immersion for 15 minutes with 1.5 kg of hot water at 60 ° C., and 0.2 kg of the residue extract after coffee distillation of Brix 9 was recovered. The distillate and the residue extract after distillation were mixed and 2 kg of
[比較例3]
(抽出、別途原料の高温1段階蒸留)
実施例1に使用したコーヒー原料0.1kgをステンレス片手鍋に仕込み、75℃の温水0.4kgで5分間浸漬抽出しBrix5のコーヒー抽出液0.5kgを回収した。
[Comparative Example 3]
(Extraction, separate high-temperature distillation of raw materials)
0.1 kg of the coffee raw material used in Example 1 was placed in a stainless steel one-handed pan and immersed and extracted with 0.4 kg of warm water at 75 ° C. for 5 minutes to recover 0.5 kg of Brix 5 coffee extract.
次に別途に同じコーヒー原料0.9kgを蒸留塔に仕込み、140℃で水蒸気蒸留し、Brix0.3のコーヒー留出液1.8kgを得た。抽出液と留出液を混合しBrix1.2のコーヒーエキス2kgを比較例3の試料とした。 Next, 0.9 kg of the same coffee raw material was separately charged in a distillation tower and steam distilled at 140 ° C. to obtain 1.8 kg of a coffee distillate of Brix 0.3. The extract and the distillate were mixed and 2 kg of Brix 1.2 coffee extract was used as the sample of Comparative Example 3.
[比較例4]
(抽出、高温2段階蒸留)
実施例1に使用したコーヒー原料1kgを蒸留塔に仕込み、85℃の温水2.5kgで15分間浸漬抽出しBrix12のコーヒー抽出液1.2kgを回収した。次に100℃で水蒸気蒸留し0.8kg回収した。次に、130℃に達したところから再び留出液を回収しようとしたが、留出液ではなく濁った凝縮液が出てきてしまった。これを比較例4とした。
[Comparative Example 4]
(Extraction, high temperature two-stage distillation)
1 kg of the coffee raw material used in Example 1 was placed in a distillation tower and extracted by immersion for 15 minutes with 2.5 kg of hot water at 85 ° C. to recover 1.2 kg of Brix 12 coffee extract. Next, steam distillation was performed at 100 ° C. to recover 0.8 kg. Next, an attempt was made to collect the distillate again when it reached 130 ° C., but a turbid condensate came out instead of the distillate. This was designated as Comparative Example 4.
[使用例1]コーヒー飲料にエキスの添加
実施例及び比較例で使用した深煎りの粗挽きコーヒー豆(ブラジル)0.3kgに熱湯4.5kgを注いでBrix2.5のコーヒー3.6kgを得た(調整したコーヒーは使用例1及び2に使用した)。このコーヒー5%に、牛乳10%、グラニュー糖5.2%、乳化剤、重曹を加えてコーヒーベースを調合してコーヒー液を得た。これを、使用例1の試料とした。
[Use Example 1] Addition of Extract to Coffee Beverage Hot coffee 4.5kg is poured into 0.3kg of deeply roasted coffee beans (Brazil) used in Examples and Comparative Examples to obtain 3.6kg of Brix 2.5 coffee. (The adjusted coffee was used in Use Examples 1 and 2). To this coffee 5%,
上記実施例1〜3及び比較例1〜3で得られたコーヒーエキスを使用例1のコーヒーに1%ずつ添加し、それぞれを190gずつホットパックし缶詰にした。次に、それぞれ缶詰した半数を125℃20分間殺菌し、1週間常温保管したものを、それぞれ10名の専門パネラーに、香りの強弱、風味のバランス、香りの嗜好性について使用例1の試料のコーヒー(ブランク)と比較する形で以下の基準で評価をお願いした。 The coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were added to the coffee of Use Example 1 by 1% each, and 190 g of each was hot-packed and canned. Next, half of each canned product was sterilized at 125 ° C. for 20 minutes, and stored at room temperature for 1 week. Each of the 10 expert panelists gave the samples of Use Example 1 with respect to fragrance strength, flavor balance, and scent preference. The evaluation was requested according to the following criteria in comparison with coffee (blank).
10名の専門パネラーによる実施例及び比較例のコーヒーエキスを添加したコーヒー飲料を比較した結果を表2に示す。各評価項目の結果は、全パネラーの評価点の合計であり、全項目の評価点の合計を総合評価とした。 Table 2 shows the results of comparison of the coffee drinks to which the coffee extracts of Examples and Comparative Examples by 10 professional panelists were added. The result of each evaluation item is the sum of the evaluation points of all panelists, and the total evaluation point of all items was taken as the overall evaluation.
表2に示す比較例1及び2の一般的な100℃付近での水蒸気蒸留法に比べ、実施例1〜3の2段階水蒸気蒸留法によるコーヒーエキスを添加したコーヒー飲料は、コーヒー豆の持つ特徴的な風味が強く、風味のバランスも取れていた。また、比較例3のように高温帯のみ(120℃以上)で蒸留された場合には、軽いトップノートが感じづらく、好ましくないゴム様の異味な香りと呈味を有しおり、コーヒー感が乏しくバランスや嗜好性が劣っていた。 Compared with the general steam distillation method in the vicinity of 100 ° C. of Comparative Examples 1 and 2 shown in Table 2, the coffee beverage added with the coffee extract by the two-stage steam distillation method of Examples 1 to 3 is characterized by the coffee beans. The flavor was strong and the flavor was well balanced. Moreover, when distilled only in a high temperature zone (120 ° C. or higher) as in Comparative Example 3, it is difficult to feel a light top note, and it has an unpleasant rubber-like aroma and taste, resulting in poor coffee feeling. The balance and palatability were inferior.
また、実施例2の2段階蒸留留出液と蒸留残渣抽出液からなるコーヒーエキスは幅のある風味となっており、更に実施例3の如く、実施例2のコーヒーエキスにさらに低温抽出の抽出液を程よいバランスで混合した場合、コーヒーエキス全体の風味を力強く増強できていた。また、特に比較例1の如くコーヒー濃縮エキスに近い、低温抽出主体の抽出液からなるコーヒーエキスは、ベースがリッチな場合即ちエキスが添加される飲料又は食品のコーヒー濃度が高い場合には効果が分かりにくい。 Further, the coffee extract composed of the two-stage distillation distillate and the distillation residue extract of Example 2 has a wide flavor. Further, as in Example 3, the coffee extract of Example 2 is further extracted by low temperature extraction. When the liquids were mixed in a moderate balance, the flavor of the whole coffee extract could be strongly enhanced. In particular, a coffee extract made of an extract mainly composed of low-temperature extraction that is close to the coffee concentrate as in Comparative Example 1 is effective when the base is rich, that is, when the coffee concentration of the beverage or food to which the extract is added is high. Confusing.
即ち、本発明の温水抽出液と2段階水蒸気蒸留法による留出液の組み合わせは、今までに無いコーヒーの嗜好性を活かした抽出法であるということができ、耐熱性の面でも従来のコーヒーエキスと比べて高く、コーヒー本来の風味を十分に活かした伸びの良い、品質的に満足出来るコーヒーエキスを提供することができる。 That is, it can be said that the combination of the hot water extract of the present invention and the distillate by the two-stage steam distillation method is an extraction method that takes advantage of the taste of coffee that has never existed, and in terms of heat resistance, the conventional coffee It can provide a coffee extract that is high in comparison with the extract, has a good elongation and fully satisfies the quality of the coffee, and satisfies the quality.
[使用例2]コーヒーケーキへのエキスの添加
使用例1で調整したBrix2.5のコーヒー360ccに卵4個、サラダ油160cc、薄力粉400g、ベーキングパウダー小さじ3、塩小さじ1/2を使用したコーヒーケーキを試作した。卵をほぐしサラダ油を少しずつ混ぜながら加え、冷ましたコーヒーを加えて更によく混ぜる。これに薄力粉、ベーキングパウダー及び塩を合わせてふるい入れ、コーヒーエキスを加えてベーキングし、コーヒーケーキを得た。これを使用例2の試料とした。
[Use Example 2] Addition of Extract to Coffee Cake Coffee cake using 4 eggs, 160 cc of salad oil, 400 g of weak flour, 3 tsp of baking powder, 1/2 tsp of salt, in 360 cc of Brix 2.5 coffee prepared in Use Example 1 Prototyped. Dissolve the egg and add the salad oil in small portions, then add cold coffee and mix well. Sieve flour, baking powder and salt were added to this and sifted. Coffee extract was added and baked to obtain a coffee cake. This was used as the sample of Use Example 2.
上記実施例1〜3及び比較例1〜3で得られたコーヒーエキスを使用例2のコーヒーケーキ生地に5%ずつ添加し、泡立て器で粉っぽさが無くなるまで混ぜ合わせ、バターを塗った焼き型に入れ、170℃のオーブンで約40分間焼いて、コーヒーケーキを得た。このケーキにつき、それぞれ10名の専門パネラーに、香りの強弱、香りの嗜好性、風味のバランスについて以下の基準で評価をお願いした。また、使用例2の試料コーヒーケーキ(ブランク)と比較する形で以下の基準で評価をお願いした。 The coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were added to the coffee cake dough of Use Example 2 by 5% each, mixed with a whisk until the powderiness disappeared, and butter was applied. It was put into a baking mold and baked in an oven at 170 ° C. for about 40 minutes to obtain a coffee cake. About this cake, 10 expert panelists each requested evaluation according to the following criteria about the intensity of fragrance, the preference of fragrance, and the balance of flavor. Moreover, evaluation was requested according to the following criteria in comparison with the sample coffee cake (blank) of Use Example 2.
10名の専門パネラーによる実施例及び比較例のコーヒーエキスを添加したコーヒーケーキを比較した結果を表4に示す。各評価項目の結果は、全パネラーの評価点の合計であり、全項目の評価点の合計を総合評価とした。 Table 4 shows the results of comparison of the coffee cakes to which the coffee extracts of Examples and Comparative Examples were added by 10 expert panelists. The result of each evaluation item is the sum of the evaluation points of all panelists, and the total evaluation point of all items was taken as the overall evaluation.
表4に示す焼成したコーヒーケーキの評価においても使用例1同様に、本件発明によるコーヒーエキスは、比較例と比較して優れた風味及び耐熱性を有していた。 In the evaluation of the baked coffee cake shown in Table 4, as in Use Example 1, the coffee extract according to the present invention had excellent flavor and heat resistance as compared with the Comparative Example.
即ち、本件発明によるコーヒーエキスは、コーヒー以外の各種飲料やパン、ケーキ、菓子、デザート類などにおいても、その商品の特徴を強調できるコーヒーエキスを提供できる。また、その添加量は限定されるものではなく、好ましくは0.01〜5%である。
香気分析による検証を参考例として示す。
That is, the coffee extract according to the present invention can provide a coffee extract that can emphasize the characteristics of the product in various beverages other than coffee, bread, cakes, confectionery, desserts, and the like. Moreover, the addition amount is not limited, Preferably it is 0.01 to 5%.
Verification by aroma analysis is shown as a reference example.
(参考例1)
実施例1及び比較例1、2のコーヒーエキスをカラム抽出法により調整し、参考例1の試料とした。これらについてガスクロマトグラフ質量分析法(以下GCマスと略す)による香気分析を行った。専門の分析者により解析された成分比較を図1に示す。
(Reference Example 1)
The coffee extracts of Example 1 and Comparative Examples 1 and 2 were prepared by the column extraction method to obtain a sample of Reference Example 1. These were subjected to aroma analysis by gas chromatography mass spectrometry (hereinafter abbreviated as GC mass). A component comparison analyzed by a professional analyst is shown in FIG.
図1はコーヒーエキス成分(カラム抽出法)中のコーヒー特有な閾値の低い化合物を比較した分析結果であり、内部標準 エチルヘキサノエート の量を1とした相対比較数値を縦軸の目盛りとしている。 Fig. 1 shows the results of an analysis comparing coffee-specific low-threshold compounds in coffee extract components (column extraction method), with the relative comparison value taking the amount of internal standard ethylhexanoate as 1 as the vertical scale. .
図1に示したカラム抽出法による内容成分を比較すると、コーヒーの臭気を特徴付けるようなアルデヒド類、アルコール類及び閾値の低い含硫化合物などが実施例1の製法で強く検出されていることより、2段階水蒸気蒸留法によるこれらの特徴ある香気が特異的に抽出できていることがわかった。 When comparing the content components by the column extraction method shown in FIG. 1, aldehydes, alcohols, sulfur-containing compounds having a low threshold and the like that characterize the odor of coffee are strongly detected in the production method of Example 1, It was found that these characteristic aromas could be specifically extracted by the two-stage steam distillation method.
(参考例2)
また、実施例1及び比較例1、2のコーヒー残渣を連続水蒸気蒸留溶媒抽出(以下SDEと略す)法により調整し、参考例2の試料とした。これらについてGCマスによる香気分析を行った。分析により得られたコーヒー残渣のクロマトグラムを図2に示す。
(Reference example 2)
In addition, the coffee residues of Example 1 and Comparative Examples 1 and 2 were prepared by a continuous steam distillation solvent extraction (hereinafter abbreviated as SDE) method to obtain a sample of Reference Example 2. These were subjected to aroma analysis by GC mass. The chromatogram of the coffee residue obtained by the analysis is shown in FIG.
図2に示したSDE法による実施例1、比較例1及び2のコーヒー残渣のクロマトグラムを比較すると、比較例1及び2ではまだ多くの成分が残っているのに対し、実施例1ではほとんどの成分が残っていなかった。よって実施例1の温水抽出と2段階水蒸気蒸留法による本件発明の製法は、効率的に成分を回収していることが確認できた。 When comparing the chromatograms of the coffee residues of Example 1 and Comparative Examples 1 and 2 by the SDE method shown in FIG. 2, many components still remain in Comparative Examples 1 and 2, whereas almost all in Example 1 There were no ingredients left. Therefore, it was confirmed that the production method of the present invention by the hot water extraction of Example 1 and the two-stage steam distillation method efficiently recovered the components.
即ち、本件発明による製法は、コーヒーの臭気を特徴付けるような香気成分が非常によく抽出できており、今までに無いコーヒーの嗜好性を活かした抽出法であり、品質的に満足出来るコーヒーエキスならびにコーヒーエキスの製造方法を提供することができる。 That is, the production method according to the present invention is an extraction method that takes advantage of the taste of coffee that has never been extracted, and that can extract aroma components that characterize the odor of coffee. A method for producing a coffee extract can be provided.
(参考例3)
また、実施例1の凝縮液を回収し、これを水蒸気蒸留して、留出液を、100℃の水蒸気による留出部分(フラクション1)と150℃の水蒸気による前半留出部分(フラクション2)と150℃の水蒸気による後半留出部分(フラクション3)の3つのフラクションに分取した。これらをカラム抽出法により調整し、参考例3の試料とした。これらについてGCマスによる香気分析を行った。分析により得られた各フラクションのクロマトグラムを図3に示す。
(Reference Example 3)
Further, the condensate of Example 1 was recovered, and this was subjected to steam distillation, and the distillate was divided into a distillate portion with water vapor at 100 ° C. (fraction 1) and a first half distillate portion with water vapor at 150 ° C. (fraction 2). And was fractionated into three fractions in the second half distillate (fraction 3) with water vapor at 150 ° C. These were prepared by the column extraction method to obtain a sample of Reference Example 3. These were subjected to aroma analysis by GC mass. The chromatogram of each fraction obtained by analysis is shown in FIG.
図3に示す実施例1の留出液における各フラクションのクロマトグラムを比較すると、フラクション1が最も多く、フラクション2及び3では少なくなっていた。さらに、フラクション3では前半部分の揮発しやすい成分はほとんど入っていなかった。しかし、フラクション2のよう加圧水蒸気蒸留を行うことにより、通常の水蒸気蒸留では回収しにくい後半部分の成分がより多く回収されていることを確認出来た。また、GCマスの解析結果からフラクション2では2-メチルチオ-5-メチルフランが多く確認され、150℃の水蒸気蒸留を行うことにより、通常の水蒸気蒸留では回収されにくい含硫化合物なども効率よく回収されてくるのではないかと考えられた。
When the chromatograms of the fractions in the distillate of Example 1 shown in FIG. 3 were compared,
即ち、実施例1の回収フラクションを分析した結果、最初の100℃における水蒸気蒸留により約半分の成分が回収され、残りの半分の成分が150℃の水蒸気蒸留で回収されることが分かった。また、最初の100℃における水蒸気蒸留により揮発性の高い軽い化合物の大半が回収され、150℃の水蒸気蒸留で、100℃では比較的回収の困難な重たい成分を効率よく回収していることも分かった。また、重たい成分のみならず、揮発性硫黄成分などのコーヒーの臭気を特徴付けるような成分も特異的に回収されるのではないかとも考えられ、これらを組み合わせた2段階水蒸気蒸留法による製法は、今までに無いコーヒーの嗜好性を活かした抽出法であり、品質的に満足出来るコーヒーエキスの製造方法を提供することができる。 That is, as a result of analyzing the recovered fraction of Example 1, it was found that about half of the components were recovered by the first steam distillation at 100 ° C., and the remaining half of the components were recovered by the steam distillation at 150 ° C. It was also found that most of the light compounds with high volatility were recovered by the first steam distillation at 100 ° C, and heavy components that were relatively difficult to recover at 100 ° C were efficiently recovered by steam distillation at 150 ° C. It was. In addition, it is thought that not only heavy components but also components that characterize the odor of coffee such as volatile sulfur components may be specifically recovered. It is an extraction method that takes advantage of the unprecedented taste of coffee, and can provide a method for producing a coffee extract that is satisfactory in quality.
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JP2008295398A (en) * | 2007-06-01 | 2008-12-11 | Asahi Soft Drinks Co Ltd | Coffee-extraction method and coffee-extracting apparatus |
JP2010013510A (en) * | 2008-07-01 | 2010-01-21 | T Hasegawa Co Ltd | Method for concentrating aroma using reverse osmosis membrane |
JP2011135898A (en) * | 2011-04-11 | 2011-07-14 | Asahi Soft Drinks Co Ltd | Method for extracting coffee and apparatus for extracting coffee |
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JP2015047126A (en) * | 2013-09-02 | 2015-03-16 | サントリー食品インターナショナル株式会社 | Method for manufacturing coffee drink using high pressure extract |
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JP2015047126A (en) * | 2013-09-02 | 2015-03-16 | サントリー食品インターナショナル株式会社 | Method for manufacturing coffee drink using high pressure extract |
JP2018050535A (en) * | 2016-09-29 | 2018-04-05 | キーコーヒー株式会社 | Modified coffee raw bean, modification method of coffee raw bean, roasted coffee bean, production method thereof, and production method of coffee extract |
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