JP2018064552A - Method for refining coffee raw bean - Google Patents
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Abstract
Description
本発明は、コーヒー飲料の風味を向上させるためのコーヒー生豆の精製方法に関する。 The present invention relates to a method for refining green coffee beans for improving the flavor of a coffee beverage.
コーヒーノキから収穫されるコーヒー果実は、外側から、果皮、果肉、粘質物（ペクチン層）、内果皮（種皮、パーチメント）、銀皮（シルバースキン）、胚乳、胚芽で構成されており、胚乳と胚芽とを合わせた部分がコーヒー生豆とされる。 Coffee fruit harvested from coffee tree is composed of pericarp, flesh, mucilage (pectin layer), inner pericarp (seed skin, parchment), silver skin (silver skin), endosperm, and germ. The part that is combined with is made green coffee beans.
コーヒー飲料は、コーヒー生豆を焙煎することによりコーヒー焙煎豆を製造し、このコーヒー焙煎豆を挽くことによりコーヒー粉を生成し、このコーヒー粉にお湯を注ぐことにより抽出される飲料である。
A coffee beverage is a beverage that is produced by producing roasted coffee beans by roasting coffee beans, producing coffee powder by grinding the roasted coffee beans, and pouring hot water into the coffee powder. is there.
コーヒー果実の果肉は、コーヒー果実が成熟することにより糖度が上昇し、果肉内の糖度が上昇することによりコーヒー生豆に含まれるショ糖や有機酸等の量が増大する。そして、コーヒー生豆に含まれるショ糖や有機酸等の量が増大することにより、コーヒー飲料の風味が向上する。 The fruit of the coffee fruit has an increased sugar content as the coffee fruit ripens, and an increase in the sugar content in the pulp increases the amount of sucrose, organic acids, and the like contained in the green coffee beans. And the flavor of a coffee drink improves by the quantity of sucrose, an organic acid, etc. which are contained in green coffee beans increasing.
このようなコーヒー飲料の風味を向上させるために様々な方法が行われており、例えば、コーヒー生豆を単に水に浸漬させて処理する方法（下記特許文献１）、コーヒー生豆を加熱と高圧蒸気により処理する方法（下記特許文献２）が行われている。 In order to improve the flavor of such coffee beverages, various methods have been performed. For example, a method in which green coffee beans are simply immersed in water and treated (Patent Document 1 below), and green coffee beans are heated and pressurized. A method of treating with steam (Patent Document 2 below) is performed.
しかしながら、特許文献１に記載された方法は、コーヒー生豆の雑味や不快な味覚を低減することによりコーヒー飲料の風味を向上させるものであり、特許文献２に記載された方法は、コーヒー生豆が有する土臭さやかび臭さを低減することによりコーヒー飲料の風味を向上させるものであり、いずれも果肉内の糖度を上昇させるという方法ではない。 However, the method described in Patent Document 1 improves the flavor of coffee beverages by reducing the miscellaneous taste and unpleasant taste of green coffee beans. The method described in Patent Document 2 The flavor of the coffee beverage is improved by reducing the earthy and musty odors of the beans, and none of them is a method of increasing the sugar content in the pulp.
なお、収穫されたコーヒー果実は時間の経過とともに熟成して果肉内の糖度が上昇する。一方、コーヒーの産地は高温の熱帯地域であるため、収穫したコーヒー果実をそのまま放置すると果肉の腐敗が急速に進行して腐敗臭が発生し、発生した腐敗臭がコーヒー生豆に吸収されることによりコーヒー飲料の風味が低下するという問題が生じる。 In addition, the harvested coffee berries ripen over time and the sugar content in the pulp increases. On the other hand, since coffee is produced in a hot tropical region, if the harvested coffee berries are left as they are, the decay of the pulp rapidly proceeds and a rot odor occurs, and the generated rot odor is absorbed by the green coffee beans. This causes a problem that the flavor of the coffee beverage is lowered.
本発明の目的は、収穫したコーヒー果実の果肉の腐敗を防止するとともに、コーヒー果実を熟成させて果肉内の糖度を上昇させることによりコーヒー生豆に含まれるショ糖や有機物等の量を増大させ、コーヒー飲料の風味を向上させることができるコーヒー生豆の精製方法を提供することである。 The object of the present invention is to increase the amount of sucrose, organic matter, etc. contained in green coffee beans by preventing the decay of the pulp of the harvested coffee fruit and ripening the coffee fruit to increase the sugar content in the pulp. An object of the present invention is to provide a method for refining green coffee beans that can improve the flavor of a coffee beverage.
本発明に係るコーヒー生豆の精製方法は、収穫したコーヒー果実を氷温処理する工程と、氷温処理したコーヒー果実からコーヒー生豆を精製する工程と、を有する。 The method for purifying green coffee beans according to the present invention includes a step of subjecting the harvested coffee berries to an ice temperature treatment, and a step of purifying the green coffee beans from the ice chilled coffee fruits.
また、前述のコーヒー生豆の精製方法において、氷温処理の時間は、氷温処理を開始してから４８〜１２０時間、好ましくは７２〜９６時間であることが望ましい。 In the above-described method for purifying green coffee beans, the time for the ice temperature treatment is 48 to 120 hours, preferably 72 to 96 hours after the ice temperature treatment is started.
また、前述のコーヒー生豆の精製方法において、氷温処理は、収穫したコーヒー果実の果肉の腐敗が始まる前に開始することが望ましい。 Further, in the above-described method for refining green coffee beans, it is desirable that the ice temperature treatment is started before the pulp of the harvested coffee fruit starts to decay.
本発明に係るコーヒー生豆の精製方法によれば、収穫したコーヒー果実を氷温処理することにより、コーヒー果実の果肉の腐敗を防止することができ、また、コーヒー果実を熟成させて果肉内の糖度を上昇させることができる。そして、果肉内の糖度が上昇することによりコーヒー生豆に含まれるショ糖や有機酸等の量を増大させることができるとともに、腐敗を防止することにより腐敗臭がコーヒー生豆に吸収されることを防止することができるので、このコーヒー生豆を焙煎した後に生成されたコーヒー粉から抽出されるコーヒー飲料の風味を向上させることができる。 According to the method for purifying green coffee beans according to the present invention, the harvested coffee berries can be treated with ice temperature to prevent the rot of the coffee berries, and the ripening of the coffee berries results in Can increase sugar content. And the amount of sucrose and organic acids contained in green coffee beans can be increased by increasing the sugar content in the pulp, and the rotting odor can be absorbed by green coffee beans by preventing rotting Therefore, the flavor of the coffee beverage extracted from the coffee powder produced after roasting the green coffee beans can be improved.
また、氷温処理の時間は、氷温処理を開始してから４８〜１２０時間、好ましくは７２〜９６時間としたので、コーヒー果実の熟成を促進することができ、この熟成によりコーヒー生豆に含まれるショ糖や有機酸等の量を増大させることができる。 Moreover, since the time of the ice temperature treatment is 48 to 120 hours, preferably 72 to 96 hours after the start of the ice temperature treatment, the ripening of the coffee fruit can be promoted. The amount of sucrose or organic acid contained can be increased.
また、収穫したコーヒー果実の果肉の腐敗が始まる前に氷温処理を開始することにより、収穫したコーヒー果実の腐敗が始まって発生した腐敗臭がコーヒー生豆に吸収されるということを防止することができ、腐敗臭がコーヒー生豆に吸収されたためにコーヒー飲料の風味が低下するということを防止することができる。 Also, by starting the ice temperature treatment before the decay of the fruit pulp of the harvested coffee berries, the rotting smell generated by the start of the decay of the harvested coffee berries is prevented from being absorbed by the green coffee beans It is possible to prevent the flavor of the coffee beverage from being lowered because the rotten odor is absorbed by the green coffee beans.
本発明の一実施形態を図面に基づいて説明する。図１は、非水洗式でのコーヒー生豆の精製工程を示すフローチャートである。この精製工程では、完熟したコーヒー果実を収穫し（ステップＳ１）、コーヒー果実を収穫してから氷温処理を開始するまでの間にコーヒー果実の果肉が腐敗していないか否かを判断する（ステップＳ２）。ここで、氷温処理とは、処理対象物（ここでは、コーヒー果実）を０℃〜未凍結温度の温度域で保管することであり、コーヒー果実を氷温処理装置内に入れることにより行う。この氷温処理により、コーヒー果実が氷温に維持されるためにコーヒー果実の果肉の腐敗が防止される。さらに、コーヒー果実は氷温に維持されることにより熟成が進み、果肉内の糖度が上昇する。 An embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a flowchart showing a purification process of green coffee beans in a non-washing type. In this refining process, the ripe coffee fruit is harvested (step S1), and it is determined whether or not the pulp of the coffee fruit has been spoiled between the time when the coffee fruit is harvested and the start of the ice temperature treatment ( Step S2). Here, the ice temperature treatment is to store the object to be treated (here, coffee fruit) in a temperature range of 0 ° C. to an unfrozen temperature, and is performed by placing the coffee fruit in an ice temperature treatment apparatus. By this ice temperature treatment, the coffee fruit is kept at the ice temperature, so that the pulp of the coffee fruit is prevented from being spoiled. Furthermore, the ripening of the coffee fruit is maintained by maintaining the ice temperature, and the sugar content in the pulp increases.
氷結処理を開始するまでにコーヒー果実の果肉が腐敗していない場合には（ステップＳ２のＹＥＳ）、氷温処理を開始する（ステップＳ３）。 If the coffee fruit pulp has not spoiled before the freezing process is started (YES in step S2), the ice temperature process is started (step S3).
ついで、氷温処理を開始してから所定時間（例えば、４８〜１２０時間、好ましくは７２〜９６時間）が経過したか否かを判断する（ステップＳ４）。 Next, it is determined whether or not a predetermined time (for example, 48 to 120 hours, preferably 72 to 96 hours) has elapsed since the start of the ice temperature treatment (step S4).
そして、氷温処理の時間が所定時間を経過した場合には（ステップＳ４のＹＥＳ）、氷温処理したコーヒー果実を氷温処理装置内から取り出して乾燥させ（ステップＳ５）、乾燥したコーヒー果実から果皮や果肉等を取り除く脱殻を行う（ステップＳ６）。この脱殻によりコーヒー生豆が得られるので、そのコーヒー生豆を形や大きさに応じて選別することにより（ステップＳ７）、コーヒー生豆の精製工程が終了する。 And when the time of ice temperature processing passes predetermined time (YES of step S4), the coffee fruit which carried out ice temperature processing is taken out from the inside of an ice temperature processing apparatus, it is made to dry (step S5), and from the dried coffee fruit Dehulling is performed to remove the skin, flesh, etc. (step S6). Since the green coffee beans are obtained by this shelling, the green coffee beans are refined by selecting the green coffee beans according to the shape and size (step S7).
なお、本実施の形態では、コーヒー生豆の精製を非水洗式で行う場合を例に挙げて説明したが、コーヒー生豆の精製を水洗式で行ってもよい。この水洗式の精製方法においては、コーヒー果実を氷温処理した後に、果肉や粘質物の除去、水洗、乾燥、内果皮の脱殻、選別を行う。 In the present embodiment, the case where the green coffee beans are purified by a non-washing method has been described as an example, but the green coffee beans may be purified by a water washing method. In this washing-type purification method, after the coffee fruit is treated with ice temperature, the pulp and mucous material are removed, washed with water, dried, the inner shell is unshelled and selected.
図２は、収穫したコーヒー果実の保管状態と、保管を開始してからの保管時間と、コーヒー果実の果肉内の糖度との関係を調べた結果を示す表である。収穫したコーヒー果実の保管状態は、常温、冷蔵、氷温、冷凍について調べた。保管時間は、２４時間、４８時間、７２時間、９６時間、１２０時間について調べた。 FIG. 2 is a table showing the results of examining the relationship between the storage state of the harvested coffee fruit, the storage time after the start of storage, and the sugar content in the pulp of the coffee fruit. The storage state of the harvested coffee berries was examined for normal temperature, refrigeration, ice temperature, and freezing. The storage time was examined for 24 hours, 48 hours, 72 hours, 96 hours, and 120 hours.
収穫したコーヒー果実を氷温以上の状態で保管した場合には、コーヒー果実の果肉内の糖度が上昇することが判明した。一方、収穫したコーヒー果実を冷凍で保管した場合には、果肉内の糖度の上昇は見られないことが判明した。 It was found that when the harvested coffee berries were stored at a temperature above the ice temperature, the sugar content in the pulp of the coffee berries increased. On the other hand, it was found that when the harvested coffee berries were stored frozen, there was no increase in sugar content in the pulp.
保管したコーヒー果実の外見、臭いについては、コーヒー果実を常温で保管した場合には、コーヒー果実はすぐに黒色に変色（褐変）し、保管時間が２４時間になった場合には不快な臭い（腐敗臭）が感じられた。また、コーヒー果実を冷蔵で保管した場合には、コーヒー果実はゆっくりと黒色に変色した。また、コーヒー果実を氷温で保管した場合には、コーヒー果実は冷蔵保管した場合よりもゆっくりと黒色に変色し、保管時間が１２０時間になった場合にはフルーティーで良好な風味の発酵臭がほのかに感じられた。 As for the appearance and smell of the stored coffee berries, when the coffee berries are stored at room temperature, the coffee berries immediately turn black (brown), and when the storage time is 24 hours, unpleasant odor ( A rotting odor was felt. In addition, when the coffee berries were stored refrigerated, the coffee berries slowly turned black. In addition, when the coffee berries are stored at ice temperature, the coffee berries turn to black more slowly than when stored refrigerated, and when the storage time reaches 120 hours, it has a fruity and good flavored fermentation odor. I felt faintly.
図３は、収穫したコーヒー果実の保管状態と、保管時間と、コーヒー生豆のショ糖含有量（％）との関係の測定結果を示す表である。収穫したコーヒー果実の保管状態としては、収穫後に直ちにコーヒー生豆を精製する処理を行った場合（保管時間なし）と、コーヒー果実を常温で保管した場合と、コーヒー果実を冷蔵で保管した場合と、コーヒー果実を冷凍で保管した場合と、コーヒー果実を氷温で保管した場合とについて測定した。コーヒー生豆のショ糖は、焙煎後の香気成分や酸味成分に大きく寄与しており、ショ糖量が多いほど焙煎後の香気成分や酸味成分が増加し、コーヒー飲料の風味が向上する。 FIG. 3 is a table showing the measurement results of the relationship between the storage state of harvested coffee berries, storage time, and sucrose content (%) of green coffee beans. The harvested coffee berries are stored in a state where the coffee beans are refined immediately after harvest (no storage time), when the coffee berries are stored at room temperature, or when the coffee berries are stored refrigerated. Measured when the coffee berries were stored frozen and when the coffee berries were stored at ice temperature. The raw coffee beans sucrose greatly contributes to the flavor and sourness components after roasting, and as the amount of sucrose increases, the flavor and sourness components after roasting increase and the flavor of the coffee beverage improves. .
この測定は、コーヒー生豆を粉砕し、１．０ｇ採取して５０％エタノール２０ｍｌで抽出（８０℃、９０分）し、抽出液を遠心分離（３５００ｒｐｍ、１０分）し、上澄み液を濾過し、濾過した抽出液１．０ｍｌに１００％エタノールを１．０ｍｌ加え、captiva ND Lipids（Agilrnt Technologies製）で除タンパク、除リン脂質を行い、その後にHPLC分析することにより行った。 In this measurement, green coffee beans were ground, 1.0 g was collected and extracted with 20 ml of 50% ethanol (80 ° C., 90 minutes), the extract was centrifuged (3500 rpm, 10 minutes), and the supernatant was filtered. Then, 1.0 ml of 100% ethanol was added to 1.0 ml of the filtered extract, and protein removal and phospholipid removal were performed with captiva ND Lipids (manufactured by Agilrnt Technologies), followed by HPLC analysis.
この測定により、常温保管（２４時間以上）、氷温保管（４８時間以上）することにより、保管時間なしの場合に比べてショ糖の含有量が増加していることが判明した。 From this measurement, it was found that the sucrose content increased by storage at room temperature (24 hours or more) and ice temperature storage (48 hours or more) compared to the case without storage time.
また、氷温保管した場合には、保管時間が長くなるにつれてコーヒー生豆のショ糖の含有量が多くなることが判明した。 In addition, when stored at ice temperature, it was found that the sucrose content of green coffee beans increased as the storage time increased.
図４は、収穫したコーヒー果実の保管状態と、保管時間と、コーヒー生豆の有機酸（クエン酸、リンゴ酸）含有量（％）との関係の測定結果を示す表である。コーヒー生豆の有機酸は、焙煎後の酸味成分に大きく寄与しており、有機酸が多いほどコーヒー生豆の品質が高くなり、コーヒー飲料の風味が向上する。 FIG. 4 is a table showing the measurement results of the relationship between the storage state of harvested coffee berries, storage time, and organic acid (citric acid, malic acid) content (%) of green coffee beans. The organic acid of green coffee beans greatly contributes to the sourness component after roasting, and the more organic acid, the higher the quality of green coffee beans and the flavor of the coffee beverage.
この測定は、ショ糖を測定した場合と同様の方法で行った。 This measurement was performed in the same manner as when sucrose was measured.
この測定により、常温保管（２４時間以上）、氷温保管（４８時間以上）することにより、保管時間なしの場合に比べて有機酸の含有量が増加していることが判明した。 From this measurement, it was found that the organic acid content was increased by storage at room temperature (24 hours or more) and storage at ice temperature (48 hours or more) compared to the case without storage time.
また、氷温保管した場合には、保管時間が長くなるに伴いコーヒー生豆の有機酸の含有量が多くなることが判明した。 Further, it was found that when the ice temperature was stored, the organic acid content of the green coffee beans increased as the storage time increased.
図５は、収穫したコーヒー果実の保管状態と、保管時間と、コーヒー生豆の遊離アミノ酸含有量（％）との関係の測定結果を示す表である。コーヒー生豆の遊離アミノ酸は、焙煎後の香気成分に大きく寄与しており、遊離アミノ酸が多いほど焙煎後の香気成分が増加し、コーヒー飲料の風味が向上する。 FIG. 5 is a table showing the measurement results of the relationship between the storage state of harvested coffee berries, storage time, and free amino acid content (%) of green coffee beans. The free amino acids of the green coffee beans greatly contribute to the aromatic components after roasting, and the more free amino acids, the more aromatic components after roasting, and the flavor of the coffee beverage is improved.
この測定は、ショ糖を測定した場合と同様の方法で行った。 This measurement was performed in the same manner as when sucrose was measured.
この測定により、常温保管（２４時間以上）、氷温保管（４８時間以上）することにより、保管時間なしの場合に比べてコーヒー生豆の遊離アミノ酸の含有量が増加していることが判明した。 From this measurement, it was found that the free amino acid content of green coffee beans increased by storage at room temperature (24 hours or more) and ice temperature storage (48 hours or more) compared to the case without storage time. .
また、氷温保管した場合には、保管時間が長くなるに伴いコーヒー生豆の遊離アミノ酸の含有量が多くなることが判明した。 In addition, when stored at ice temperature, it was found that the content of free amino acids in green coffee beans increased as the storage time increased.
図６は、収穫したコーヒー果実の保管状態と、保管時間と、コーヒー生豆のクロロゲン酸の含有量（％）との関係の測定結果を示す表である。コーヒー生豆のクロロゲン酸は、焙煎後の苦み成分に寄与しており、クロロゲン酸が多いほど焙煎後の苦み成分が増加し、このクロロゲン酸が少なくなることによりコーヒー飲料の風味が向上する。 FIG. 6 is a table showing the measurement results of the relationship between the storage state of harvested coffee berries, storage time, and the content (%) of chlorogenic acid in green coffee beans. Chlorogenic acid in green coffee beans contributes to the bitter component after roasting. The more chlorogenic acid, the more bitter component after roasting, and the less chlorogenic acid improves the flavor of coffee beverages. .
この測定は、以下のとおり行った。即ち、
（１）コーヒー生豆を粉砕し、粉砕したコーヒー粉１．０ｇを採取して８０％エタノール２０ｍｌを加え、超音波をかけながらで抽出（８０℃、９０分）する。
（２）これを遠心分離（３５００ｒｐｍ、１０分）し、上澄み液を測定液とする。
（３）遠心分離で下に残った残渣に８０％エタノールを２０ｍｌ加える。
（４）上記（１）〜（３）の操作を３回繰り返し、３回分の測定液を合わせる。
（５）最終的に、合わせた３回分の測定液に１００％エタノールを加えて１００ｍｌの最終測定液を作製する。
（６）そして、この最終測定液を０．４５μｍのメンブランフィルタで濾過した後、HPLC分析することにより行った。
This measurement was performed as follows. That is,
(1) Crush green coffee beans, extract 1.0 g of the crushed coffee powder, add 20 ml of 80% ethanol, and extract while applying ultrasonic waves (80 ° C., 90 minutes).
(2) This is centrifuged (3500 rpm, 10 minutes), and the supernatant is used as the measurement solution.
(3) Add 20 ml of 80% ethanol to the residue left below by centrifugation.
(4) The above operations (1) to (3) are repeated three times, and the measurement solutions for three times are combined.
(5) Finally, 100% ethanol is added to the combined measurement solution for three times to prepare 100 ml of the final measurement solution.
(6) Then, the final measurement solution was filtered through a 0.45 μm membrane filter and then analyzed by HPLC.
この測定により、常温保管（２４時間以上）、氷温保管（４８時間以上）することにより、保管時間なしの場合に比べてコーヒー生豆のクロロゲン酸の含有量が少なくなることが判明した。 From this measurement, it was found that the chlorogenic acid content of the green coffee beans was reduced by storage at room temperature (24 hours or more) and storage at ice temperature (48 hours or more) compared to the case without storage time.
また、氷温保管した場合には、保管時間が長くなるに伴いコーヒー生豆のクロロゲン酸の含有量が少なくなることが判明した。 In addition, it was found that the content of chlorogenic acid in green coffee beans decreases as the storage time becomes longer when stored at ice temperature.
図７は、コーヒー果実を各種の保管状態、保管時間で保管し、精製されたコーヒー生豆を焙煎したコーヒー焙煎豆を挽いて得られたコーヒー粉から抽出したコーヒー飲料の官能評価結果を示す表である。図７に示したように、氷温保管を４８時間以上、好ましくは４８〜１２０時間、より好ましくは７２〜９６時間することにより、コーヒー飲料の風味が向上することが判明した。
FIG. 7 shows sensory evaluation results of coffee beverages extracted from coffee powder obtained by grinding coffee roasted beans by storing coffee berries in various storage states and storage times and roasted refined coffee beans. It is a table | surface which shows. As shown in FIG. 7, it was found that the flavor of the coffee beverage is improved by storing the ice temperature for 48 hours or longer, preferably 48 to 120 hours, more preferably 72 to 96 hours.
Claims (3)
氷温処理したコーヒー果実からコーヒー生豆を精製する工程と、
を有することを特徴とするコーヒー生豆の精製方法。 A process of treating the harvested coffee berries with ice temperature;
A process of refining green coffee beans from ice-treated coffee berries,
A method for refining green coffee beans, comprising:
The method for refining green coffee beans according to claim 1 or 2, wherein the ice temperature treatment is started before the fruit pulp of the harvested coffee fruit starts to decay.
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