JP4925015B2 - Production method of coffee extract with excellent flavor and food and drink containing the same - Google Patents
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Description
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・呈味が強化され、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木搾味を低減した香味の質をバランスよく高めたコーヒーエキスの製造方法及びこれを含む飲食品に関するもので、本発明者の特許第3773524号の発明の改良に係る。 The present invention is a coffee beverage and a coffee extract for food, and the beverage and food to which the coffee beverage is added have enhanced flavor and taste even after the sterilization step, and can sufficiently utilize the original flavor of coffee. The present invention relates to a method for producing a coffee extract with a well-balanced and enhanced flavor quality with reduced wood squeezing and a food and drink containing the same, and relates to the improvement of the invention of the inventors' patent No. 3773524.
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)。
(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。
(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 aroma is volatilized into the atmosphere (for example, Patent Document 1).
(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 of adding ethanol to coffee oil and distilling the mixed solution under reduced pressure is disclosed. However, this method is not preferable because the solvent odor becomes strange and the fragrance becomes flat (for example, patents). Reference 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としては、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) As a 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. Moreover, the amount of processing is small and expensive for a large apparatus (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. (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 has a low fragrance and high cost, so the effect on cost 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苦味(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, the fragrance is weak and bitterness (disgusting taste) derived from glycerin fatty acid is inevitable (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. Or an extract may be extruded as it is, without distilling (for example, patent document 8).
(9)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)。 (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. A method for producing coffee extract has also been proposed, but the distillation temperature is too low to extract useful aroma components, and the temperature of hot water extraction exceeds 90 ° C and is relatively high, so it tends to have a heated odor. A coffee extract having a satisfactory flavor component and taste component cannot be obtained (for example, Patent Document 9).
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.
(10)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)。 (10) It should be noted that the extract is decomposed or denatured by oxygen. Therefore, it is recommended that the extracted water and water vapor 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).
(11)さらにコーヒーエキスの抽出にあたり、コーヒー原料の水蒸気蒸留と蒸留残渣の温水抽出を組み合わせたものとして、コーヒー原料を温水に浸漬叉は膨潤させた後、水蒸気蒸留を行い、留出液を回収し、蒸留残渣を酸化防止剤を含有する温水で抽出し、得られた抽出液と上記留出液とを混合してコーヒーエキスを製造し、殺菌工程後に風香味を維持するためコーヒーエキスにpH 調節剤やビタミンCを添加するものがある(特許文献10)。 (11) Further, when extracting coffee extract, steam distillation of coffee raw material and hot water extraction of distillation residue are combined, and after the coffee raw material is immersed in hot water or swollen, steam distillation is performed to recover the distillate. Then, the distillation residue is extracted with warm water containing an antioxidant, the resulting extract and the distillate are mixed to produce a coffee extract, and the pH of the coffee extract is maintained to maintain the flavor after the sterilization step. There are those to which a regulator or vitamin C is added (Patent Document 10).
(12)さらに、この方法において、コーヒー原料の膨潤に使用する温水と蒸留残渣の温水抽出に使用する温水の両者に酸化防止剤を含有したものを使用してコーヒーエキスを製造するものがあるが、いずれも満足できる嗜好性があるコーヒーエキスは得られない(特許文献11)。 (12) Further, in this method, there is a method for producing a coffee extract using an antioxidant contained in both hot water used for swelling of the coffee raw material and hot water used for hot water extraction of the distillation residue. No coffee extract with satisfactory palatability can be obtained (Patent Document 11).
(13)また、多段蒸留と蒸留残渣の抽出とを組み合わせたものに、コーヒー原料を、圧力と温度を上げながら、飽和水蒸気でストリッピングし、蒸気を2〜5℃に冷却してアロマ濃縮物を取得し(第1工程)、その蒸留残渣を温度60〜120℃圧力20〜40バールで抽出してアロマ濃縮液を取得し(第2工程)、第2工程のアロマ濃縮液を飽和水蒸気でストリップして、アロマ濃縮液を取得し(第3工程)、第2工程の抽出残渣を160〜220℃で高温抽出し、上記各工程の抽出液を混合するコーヒーエキスの多段抽出法があるが、操作が複雑でありかつ高温で蒸留や抽出を行うから有効成分が分解する恐れがある(特許文献12)。 (13) In addition, the coffee raw material is stripped with saturated steam while increasing the pressure and temperature to a combination of multi-stage distillation and extraction of distillation residue, and the steam is cooled to 2 to 5 ° C. to obtain an aroma concentrate. (First step), the distillation residue is extracted at a temperature of 60 to 120 ° C. and a pressure of 20 to 40 bar to obtain an aroma concentrate (second step), and the aroma concentrate in the second step is saturated with steam. There is a multi-stage extraction method of coffee extract that strips and obtains the aroma concentrate (third step), extracts the extraction residue of the second step at a high temperature of 160 to 220 ° C., and mixes the extract of each step above. Since the operation is complicated and distillation or extraction is performed at a high temperature, the active ingredient may be decomposed (Patent Document 12).
(14)以上のように、風味と香味がよくバランスの良い嗜好性に優れた満足でき
るコーヒーエキスの効率的経済的な方法はなかった。そこで、この課題を解決するため、本発明者は先に新たなコーヒーエキスの製造方法を提案した(特許文献13)。
(14) As described above, there has been no efficient and economical method of satisfying coffee extract that has a good balance and good taste with a good flavor and flavor. In order to solve this problem, the present inventor previously proposed a new method for producing a coffee extract (Patent Document 13).
すなわち本発明者は、従来方法の欠点を解消するため、先にコーヒー原料を温水で抽出して抽出液を回収し、これとは別のコーヒー原料を80〜120℃と130〜150℃の温度で2段階の水蒸気蒸留をし、得られた留出物をそれぞれ回収し、抽出液と留出液を混合するか、これに更に水蒸気蒸留残渣を抽出した抽出液を混合するか、或いは上記留出物と水蒸気蒸留残渣を抽出した抽出液を混合する事により、伸びがよく、香味と呈味に幅のある嗜好性飲料エキスの製造方法を提案した。 That is, in order to eliminate the disadvantages of the conventional method, the present inventor first extracted the coffee raw material with hot water and recovered the extract, and then obtained another coffee raw material at temperatures of 80 to 120 ° C. and 130 to 150 ° C. And then distilling the resulting distillate and mixing the extract with the distillate, or further mixing the extract from which the steam distillation residue is extracted, or the above distillate. By mixing the extract and the extract obtained by extracting the steam distillation residue, a method for producing a palatable beverage extract with good elongation and a wide range of flavor and taste was proposed.
ところが、特許第3773524号の方法では、得られた飲料エキスは優れた嗜好性エキスではあるものの、若干の独特の木搾味が残る欠点がある。 However, in the method of Japanese Patent No. 3773524, although the obtained beverage extract is an excellent palatability extract, there is a drawback that some peculiar squeezed taste of wood remains.
これは、抽出エキスに存在するクロロゲン酸およびフィチン酸の量が多いためと思われる。これらは、コーヒーの嗜好性において香味、風味、苦味、甘味などとともに主に酸味を与えて非常に重要であるが、最近の嗜好の流れとしてはあまり強い酸味は敬遠されるようになっている。クロロゲン酸は、渋味、苦味を伴う酸味であり、フィチン酸は刺激的な酸味を呈するから、その減少が好ましいが、その減少のために香風味や呈味や嗜好性が損なわれることは避けなければならない。 This seems to be due to the large amount of chlorogenic acid and phytic acid present in the extract. These are very important in the preference of coffee, mainly by giving sourness along with flavor, flavor, bitterness, sweetness and the like, but as the trend of recent tastes, sour taste has been avoided. Chlorogenic acid is an astringent and bitter sour taste, and phytic acid has a stimulating sour taste, so its reduction is preferable, but avoiding the loss of flavor, taste and palatability due to the reduction. There must be.
コーヒーの酸味を減少させる方法としては、従来の文献、特許公報によれば、大きく分けて、(1)コーヒー抽出液を処理してその酸味を減少させるものと、(2)コーヒー生豆を処理して、処理後に焙煎を行いそれを浸出すれば、酸味が減少するものと、(3)焙煎したコーヒー豆を処理するものに分類できる。 According to conventional literatures and patent publications, methods for reducing the sourness of coffee can be broadly divided into (1) processing the coffee extract to reduce its acidity, and (2) processing green coffee beans. Then, if roasting is performed after the treatment, it can be classified into one that reduces acidity and (3) one that treats roasted coffee beans.
(15)コーヒー抽出液の酸味を減少するものとしては、コーヒー抽出液を粉末状
叉はフレーク状のキトサンと接触させて主としてクロロゲン酸を脱酸し、そのpHを
調節するものがある(特許文献14)。
(16)また、コーヒー抽出液を電気透析し、陰極抽出物と非陰極抽出物とを採取し、非陰極抽出物をキトサンと接触させ、得られた非陰極抽出物を陰極抽出物と混合するものがある(特許文献15)。
(15) As a method for reducing the acidity of a coffee extract, there is a method in which the coffee extract is brought into contact with powdered or flaky chitosan to mainly deacidify chlorogenic acid and adjust its pH (Patent Document). 14).
(16) Also, the coffee extract is electrodialyzed, the cathode extract and the non-cathode extract are collected, the non-cathode extract is brought into contact with chitosan, and the obtained non-cathode extract is mixed with the cathode extract. There is a thing (patent document 15).
(17)また、クロロゲン酸を減少するものとして、コーヒー抽出液をサイクロデキストリンポリマーと接触させるものがある(特許文献16)。
(18)さらに、陰イオン交換樹脂と接触させてクロロゲン酸を減少させるものがある(特許文献17)。
(17) Moreover, there exists a thing which makes a coffee extract contact a cyclodextrin polymer as what reduces chlorogenic acid (patent document 16).
(18) Further, there is one that reduces chlorogenic acid by contacting with an anion exchange resin (Patent Document 17).
(19)陰イオン交換樹脂と接触させてフィチン酸とクロロゲン酸の両者を減少させるものもある(特許文献18)。
しかしながら、イオン交換樹脂で吸着させると、クロロゲン酸以外にもコーヒー中の有効成分たとえばカフェイン等をも除去してしまう問題がある。
(19) There is also one that reduces both phytic acid and chlorogenic acid by contacting with an anion exchange resin (Patent Document 18).
However, when adsorbed with an ion exchange resin, there is a problem that not only chlorogenic acid but also active ingredients such as caffeine in coffee are removed.
(20)また、コーヒーエキス中のクロロゲン酸の大部分を保持しながらイオン交換樹脂例えばダウXUS40373樹脂と接触させ、コーヒーエキス中の胃酸分泌成分であるりんご酸を除去するものもある(特許文献19)。
(21)抽出コーヒーエキスの風味を維持させるために抽出コーヒーエキスに重曹、炭酸水素ナトリウム、炭酸カルシウム、クエン酸ナトリウムのようなpH調節剤及び叉はビタミンCを加えるものもある(特許文献11)。
(20) In addition, there is a method in which malic acid, which is a gastric acid secretion component in coffee extract, is removed by contacting with an ion exchange resin such as Dow XUS40373 resin while retaining most of the chlorogenic acid in coffee extract (Patent Document 19). ).
(21) In order to maintain the flavor of the extracted coffee extract, there are some which add a pH adjuster such as sodium bicarbonate, sodium hydrogen carbonate, calcium carbonate, sodium citrate and vitamin C to the extracted coffee extract (Patent Document 11). .
(22)また、コーヒー抽出液の殺菌工程後に風味を保持するために、pH調節剤として、重曹、炭酸水素ナトリウム、炭酸カルシウム、クエン酸ナトリウムを用いるものがある(特許文献10)。
しかしながら、抽出コーヒーエキスにアルカリ性中和剤を添加することは、クロロゲン酸陰イオンが溶液中に残り、さらに全体の塩含有量が増加するので、好ましい解決方法ではない。
(22) In addition, there are those using sodium bicarbonate, sodium hydrogen carbonate, calcium carbonate, sodium citrate as a pH regulator to maintain the flavor after the sterilization step of the coffee extract (Patent Document 10).
However, adding an alkaline neutralizing agent to the extracted coffee extract is not a preferred solution because chlorogenic anions remain in the solution and the overall salt content increases.
(23)酸味を減少するため、コーヒーの生豆を処理するものとしては、コーヒー生豆をショ糖溶液に浸漬して十分に含浸し、飽和蒸気で蒸煮し、これを真空下にて乾燥させて、酸味を減少させた豆を作るものがある(特許文献20)。
(24)非陰イオン交換樹脂、5酸化りん、水酸化カリおよび脱イオン水からなる溶液をコーヒー豆に噴霧するか、これにコーヒー生豆を浸漬し、その後コーヒー豆を焙煎して抽出用の豆とするものがある(特許文献21)。
抽出コーヒーエキスの呈味成分としてカフェインとクロロゲン酸が良く知られており、カフェインは水に良く溶け後に残らないマイルドな苦味を呈する。クロロゲン酸はコーヒー中に存在する酸のうち最も重要であり、量的にも主要なものである。コーヒーの芳香性物質は、焙煎工程で生成するから、焙煎後に脱酸をするときに、芳香性成分に悪影響を与えないでクロロゲン酸の減少をさせることは難しい。その意味で、焙煎前にクロロゲン酸を減少させることも試みられている。
(23) In order to reduce the sourness, the raw coffee beans are processed by immersing the green coffee beans in a sucrose solution and thoroughly impregnating them, steaming them with saturated steam, and drying them under vacuum. And there is what makes beans with reduced acidity (Patent Document 20).
(24) A solution comprising a non-anion exchange resin, phosphorus pentoxide, potassium hydroxide and deionized water is sprayed on coffee beans, or green coffee beans are immersed in the coffee beans, and then the coffee beans are roasted for extraction. (Patent Document 21).
Caffeine and chlorogenic acid are well known as taste components of the extracted coffee extract, and caffeine dissolves well in water and exhibits a mild bitter taste that does not remain after it is dissolved. Chlorogenic acid is the most important acid present in coffee and is also the major quantity. Since the aromatic substance of coffee is produced in the roasting process, it is difficult to reduce chlorogenic acid without adversely affecting the aromatic component when deoxidizing after roasting. In that sense, attempts have been made to reduce chlorogenic acid before roasting.
(25)焙煎したコーヒー豆を処理するものとしては、焙煎したコーヒー豆に濃度
1.2〜2.0M/Lの炭酸水素ナトリウム水溶液を、噴霧して酸味を減少させ、こ
のコーヒー豆を粉砕してから温水でコーヒー抽出液を得るものがある(特許文献22)。
しかしながら、この抽出は、温水による抽出であるため、コーヒー原料を有効に効率よく利用するものではない。
(25) As a treatment of roasted coffee beans, a sodium bicarbonate aqueous solution having a concentration of 1.2 to 2.0 M / L is sprayed on the roasted coffee beans to reduce the acidity. Some have obtained a coffee extract with hot water after pulverization (Patent Document 22).
However, since this extraction is performed with hot water, the coffee raw material is not effectively used.
(26)コーヒー抽出残渣から香気液を抽出するためコーヒー抽出残渣にアルカリ溶液を加えてpH8〜14の懸濁液とし、これを減圧蒸発させ、冷却して香気液を得るものがある(特許文献23)。
この方法は、あくまでも、抽出残渣の利用であって、コーヒー原料全体を利用するものではない。
以上のように、種々の方法が試みられてきたが、いずれも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。
(26) In order to extract a fragrance liquid from a coffee extraction residue, an alkaline solution is added to the coffee extraction residue to obtain a suspension having a pH of 8 to 14, which is evaporated under reduced pressure and cooled to obtain a fragrance liquid (Patent Literature). 23).
This method is merely the use of the extraction residue, not the entire coffee raw material.
As described above, various methods have been tried, but none of these methods were satisfactory in terms of quality required by beverage manufacturers developing canned coffee and plastic bottle products.
特許第3773524号の方法によれば、伸びがよく、香味と呈味に幅がある嗜好性飲料エキスが得られるものの、独特な木搾味を生じる。近年のコーヒー飲料業界のより高度の要求を満足させる為にはこの風味を改善し、さらに品質を高めたコーヒーエキスが求められている。 According to the method of Japanese Patent No. 3773524, a palatable beverage extract with good elongation and a wide range of flavor and taste can be obtained, but a unique squeezing taste is produced. In order to satisfy the higher demands of the coffee beverage industry in recent years, there is a need for coffee extracts with improved flavor and quality.
本発明者らは、これらの問題を解決するため、上記特許の方法において、コーヒー原料を、温度を変えて2段階水蒸気蒸留する工程の前処理として、コーヒー原料にアルカリ溶液を噴霧するかこれと混合しコーヒー原料をアルカリ溶液処理することにより、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、木搾味を低減したコーヒー本来の風味を十分に活かした伸びの良い、香味と呈味を強化し、香味の質をバランスよく高めた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 inventors have sprayed an alkaline solution on the coffee raw material in the method of the above patent as a pretreatment of the step of performing two-stage steam distillation at different temperatures. By mixing and treating the coffee ingredients with an alkaline solution, the coffee flavor is improved (pasteurization process), improving the off-flavor, enhancing the palatability and heat resistance. The purpose is to create a coffee extract production method that satisfies the demands of quality and enhances the flavor and taste with good growth and enhances the quality of the flavor in a balanced manner.
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、アルカリ溶液処理を施した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。 Therefore, as a result of repeated investigations to solve the above problems, the present inventors have conducted steam distillation at 80 to 120 ° C. on a light aroma and taste at the top that are likely to change at high temperatures from coffee materials that have been subjected to alkaline solution treatment. The distillate is recovered, and the auxiliary component containing a non-volatile component remaining in the coffee raw material or an aroma that hardly changes at a relatively high temperature, which cannot be extracted by the first steam distillation, is 130 to 150 ° C. And distilling into two stages, and the resulting distillate 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、別個にコーヒー原料を予めアルカリ溶液で処理し、これを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, in the invention according to claim 1, the coffee raw material is subjected to solid-liquid extraction with low-temperature hot water, and the coffee raw material is separately treated with an alkaline solution in advance, and this is subjected to solid-gas extraction by a two-stage steam distillation method. It is related with the manufacturing method of the coffee extract characterized by mixing with the distillate collect | recovered in this way.
また、請求項2に係わる発明は、コーヒー原料を予めアルカリ溶液で処理し、これを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。 Further, the invention according to claim 2 is a solid-liquid extraction of a distillate recovered by solid-gas extraction using a two-stage steam distillation method after treating a coffee raw material with an alkaline solution in advance, and a residue after steam distillation. It is related with the manufacturing method of the coffee extract characterized by mixing with the distilled residue extract which was made.
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、別個にコーヒー原料を予めアルカリ溶液で処理し、これを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 claim 3 is an extract obtained by solid-liquid extraction of a coffee raw material with low-temperature hot water, and separately treated with an alkali solution in advance, and this is subjected to solid-gas extraction by a two-stage steam distillation method. It is related with the manufacturing method of the coffee extract characterized by mixing these using the distillation liquid collect | recovered by this, and the distillation residue extract which solid-liquid extracted the residue after steam distillation.
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、別個にコーヒー原料を予めアルカリ溶液で処理し、これを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、渋味、酸味を減らし木搾味を低減したバランスが良い嗜好性を有する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 claim 1 expresses palatability by a heat treatment method such as roasting, makes use of the palatability characteristics of the coffee raw material, and separates the coffee obtained by solid-liquid extraction with low-temperature hot water. The raw material is treated with an alkaline solution in advance, and this is mixed with a distillate obtained by solid-gas extraction using a two-stage steam distillation method. The present invention provides a method for producing a coffee extract having a good balance with reduced astringency and acidity and reduced squeezed wood taste.
また、請求項2に係る発明は、コーヒー原料を予めアルカリ溶液で処理し、これを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、渋味、酸味を減らし、木搾味を低減した幅のある風味を有し香味の質をバランスよく高めた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 claim 2, when the coffee raw material is previously treated with an alkaline solution and the residue after the two-stage steam distillation is subjected to solid-liquid extraction, effective presentation of the remaining coffee that is not extracted by steam distillation is performed. This is a mixture of extract components obtained by solid-liquid extraction with water or warm water. The flavor and taste of the coffee are efficiently and sufficiently extracted, reducing the astringency and sourness, and reducing the squeezed wood. The present invention provides a method for producing a coffee extract having a wide flavor and improving the quality of flavor in a balanced manner.
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、コーヒー原料を予めアルカリ溶液で処理し、これを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もので、渋味、酸味を減らし木搾味を低減した香味の質をバランスよく高めたコーヒーエキスの製造方法を提供するものである。 The invention according to claim 3 is an extract obtained by solid-liquid extraction with low-temperature hot water, and a distillate obtained by treating a coffee raw material with an alkali solution in advance and subjecting the coffee raw material to solid-gas extraction by a two-stage steam distillation method. This is an unprecedented extraction method that mixes the residue after steam distillation with the extract after solid-liquid extraction, fully extracting the flavor and taste from the coffee ingredients, and with good growth and mildness. The present invention provides a method for producing a coffee extract that is rich in a wide range of flavors, and has a well-balanced quality of flavor that reduces astringency and acidity and reduces the squeezing of wood.
また、請求項6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、渋味、酸味を減らし木搾味を低減した好ましい風味の向上を提供するものである。 Further, the invention according to claim 6 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 and has a good elongation, and provides a favorable flavor improvement with reduced astringency and sourness and reduced squeezed wood.
本発明による2段階水蒸気蒸留に使用する焙煎したコーヒー原料のアルカリ溶液前処理は、焙煎したコーヒー原料、例えば、粉砕した豆にアルカリ溶液を噴霧するか、コーヒー原料にアルカリ溶液を添加しながら攪拌し混合して行う。 The alkaline solution pretreatment of the roasted coffee raw material used in the two-stage steam distillation according to the present invention is performed by spraying the alkaline solution on the roasted coffee raw material, for example, ground beans or adding the alkaline solution to the coffee raw material. Stir and mix.
アルカリ溶液処理に使用するコーヒー原料は、豆の状態でも粉砕したものでも良い。内部まで早くアルカリを浸透させるには粉砕したものがよい。豆で混合したものは水蒸気蒸留前に粉砕して使用する。 The coffee raw material used for the alkaline solution treatment may be in the form of beans or crushed. In order to infiltrate alkali quickly to the inside, a pulverized one is preferable. Those mixed with beans are pulverized before steam distillation.
アルカリ溶液の噴霧は、コーヒー原料を例えば、ホッパーから落下させながらアルカリ溶液を噴霧するか、又は回転ドラム、振動板などでコーヒー原料を運動させながらアルカリ溶液を噴霧して混合する転動造粒機やコーヒー原料を混合攪拌羽根を持つ容器の中に入れ、攪拌羽根を回転させながらアルカリ溶液を噴霧して混合する攪拌造粒機等の造粒機を利用しても良い。 The alkaline solution spraying is, for example, a rolling granulator that sprays an alkaline solution while dropping the coffee material from a hopper, or sprays and mixes the alkaline solution while moving the coffee material with a rotating drum, a vibration plate, etc. Alternatively, a granulator such as an agitation granulator may be used in which a coffee raw material is placed in a container having a mixing agitating blade and the alkali solution is sprayed and mixed while rotating the agitating blade.
噴霧量の程度は、コーヒー原料の産地、銘柄、挽き具合、焙煎度、アルカリ溶液の濃度、アルカリ物質によっても変わり、また、噴霧液の浸透を表面部位にとどめるか、内部或は中心部まで行うかによって異なるが、コーヒー原料100部に対し、10〜80部量程度使用する。 The amount of spray varies depending on the origin of the coffee material, brand, grinding condition, roasting degree, concentration of alkaline solution, alkaline substance, and the penetration of the spray solution is limited to the surface part or to the inside or the center. Depending on whether it is performed, about 10 to 80 parts are used per 100 parts of coffee raw material.
コーヒー原料とアルカリ溶液との混合は、コーヒー原料を攪拌しながら、アルカリ溶液を注いで行う。コーヒー原料の種類等によって、表面部分にとどめることも、内部まで浸透させることもある。アルカリ溶液の使用量は、アルカリ溶液を、コーヒー原料表面にとどめるか、コーヒー原料内部にアルカリ溶液を浸透させるかによって異なるがコーヒー原料100部に対し、アルカリ溶液10〜80部量程度である。混合はスクリュー型混合機、あるいは一般的な万能混合攪拌機、ニーダーを使用する。混合後若干時間にじませても良いが、直ちに水蒸気蒸留にかけることもできる。 The mixing of the coffee raw material and the alkaline solution is performed by pouring the alkaline solution while stirring the coffee raw material. Depending on the type of coffee material, etc., it may remain on the surface or penetrate into the interior. The amount of the alkaline solution used varies depending on whether the alkaline solution is kept on the surface of the coffee raw material or the alkaline solution is permeated into the coffee raw material, but is about 10 to 80 parts of the alkaline solution with respect to 100 parts of the coffee raw material. For the mixing, a screw-type mixer, a general universal mixing stirrer, or a kneader is used. It may be slightly infused after mixing, but can also be subjected to steam distillation immediately.
混合後の放置時間は、コーヒー原料の粉砕度によって異なるが、混合直後から60分位が目安である。 The standing time after mixing varies depending on the degree of pulverization of the coffee raw material, but is approximately 60 minutes immediately after mixing.
アルカリ溶液のアルカリ物質としては、炭酸水素ナトリウム(重曹)、クエン酸ナトリウム、炭酸ナトリウム、リン酸第2ナトリウムなどのマイルドなもののいずれか叉は1種類以上が良い。この中で炭酸水素ナトリウム、リン酸第2ナトリウムが食品添加用にも使用されており、風味上の理由で好適である。炭酸カルシウムは使用基準があり、また水酸化ナトリウム及び水酸化カリは、中和をしなければならず、呈味改善には不向きである。 As the alkaline substance of the alkaline solution, one of mild substances such as sodium hydrogencarbonate (sodium bicarbonate), sodium citrate, sodium carbonate, and dibasic sodium phosphate, or one or more kinds may be used. Of these, sodium hydrogen carbonate and dibasic sodium phosphate are also used for food addition, which is preferable for flavor reasons. Calcium carbonate has a standard of use, and sodium hydroxide and potassium hydroxide must be neutralized and are not suitable for improving taste.
アルカリ溶液の濃度は、アルカリ物質の種類、使用温度、コーヒー原料の銘柄、新鮮さ、焙煎の程度、挽き具合等によっても異なるが、その使用量によって異なるが、その使用量を多くすれば希薄でよいが、使用量を少なくするためには濃厚な溶液を使用しなければならない。しかしながら、操作や取り扱いの都合上はたとえば2.5〜10%程度の濃度範囲が適当である。 The concentration of the alkaline solution varies depending on the type of alkaline substance, use temperature, brand of coffee material, freshness, degree of roasting, grinding condition, etc., but it varies depending on the amount used, but dilute if the amount used is increased. However, to reduce the amount used, a concentrated solution must be used. However, a concentration range of about 2.5 to 10% is appropriate for the convenience of operation and handling.
アルカリ溶液の浸透を高めるため、界面活性剤たとえば、ノンアニオン活性剤を少量例えば0.2〜2%加えても良い。 In order to enhance the penetration of the alkaline solution, a small amount of a surfactant such as a non-anionic surfactant may be added, for example, 0.2 to 2%.
溶液は通常水溶液を使用するが、多少の有機溶媒が入っていてもよい。使用する水は、水道水等通常の水でよい。品質の安定性、安全性の観点から、「飲料適」の水が望ましい。 The solution usually uses an aqueous solution, but may contain some organic solvent. The water used may be ordinary water such as tap water. From the viewpoints of quality stability and safety, "beverage suitable" water is desirable.
本発明において2段階水蒸気蒸留工程前にアルカリ溶液で処理するときのアルカリ溶液処理の条件が、水蒸気蒸留の留出液にどのような影響を与えるかを、種々条件を変えて試験した。その試験内容は下記の表のとおりである。
(1)アルカリ溶液で処理する原料の産地とアルカリの種類を変える(表1)、
(2)アルカリ溶液処理のアルカリ溶液濃度を変える(表2)、
(3)アルカリ溶液処理後の静置時間を変える(表3)、
(4)アルカリ溶液処理の温度を変える(表4)、
(5)アルカリ溶液中のアルカリ量を一定とし、溶液濃度を変える(表5)。
In the present invention, the influence of the conditions of the alkali solution treatment when treating with an alkali solution before the two-stage steam distillation step on the distillate of the steam distillation was tested under various conditions. The test contents are shown in the following table.
(1) Change the origin of the raw material to be treated with the alkaline solution and the type of alkali (Table 1),
(2) Changing the alkali solution concentration in the alkali solution treatment (Table 2),
(3) Change the standing time after the alkali solution treatment (Table 3),
(4) Changing the temperature of alkaline solution treatment (Table 4),
(5) The amount of alkali in the alkali solution is kept constant, and the solution concentration is changed (Table 5).
この試験に使用した試料の作成法は以下の通りである。
(1)アルカリ溶液未処理コーヒー原料の2段階水蒸気蒸留の留出液の製造
コーヒー原料を粗挽きし、2段階水蒸気蒸留を行い、温度100℃で留出液を回収し、さらに温度150℃で留出液を回収し、両者を合わせて試料とした。
The preparation method of the sample used for this test is as follows.
(1) Manufacture of distillate of two-stage steam distillation of unprocessed coffee raw material with alkali solution, coarsely grind coffee raw material, perform two-stage steam distillation, collect distillate at a temperature of 100 ° C, and further at a temperature of 150 ° C The distillate was collected, and both were used as a sample.
(2)アルカリ溶液処理コーヒー原料の2段階水蒸気蒸留の留出液の製造
(1)のアルカリ溶液未処理コーヒー原料を粗挽きし、コーヒー原料100部と5%アルカリ溶液20部とを混合し、40℃で20分静置後、これを2段階水蒸気蒸留し、温度100℃で留出液を回収し、さらに蒸留を続け、温度150℃で留出液を回収し、両者を合わせて試料とした。
(2) Manufacture of distillate of two-stage steam distillation of alkaline solution-treated coffee raw material The coarsely ground alkaline solution untreated coffee raw material of (1) is mixed with 100 parts of coffee raw material and 20 parts of 5% alkaline solution, After standing at 40 ° C. for 20 minutes, this was subjected to two-stage steam distillation, and the distillate was recovered at a temperature of 100 ° C., and further distilled, and the distillate was recovered at a temperature of 150 ° C. did.
(コーヒー抽出液の試験方法)
試験結果は留出液のBrixとpHによって測定した。
可溶性固形分(Brix)の測定は、(株)アタゴRefractmeterα-5000で測定した。
pHの測定は堀場製作所製のpH METER F-11で測定した。
(Test method for coffee extract)
The test results were measured by Brix and pH of the distillate.
The soluble solid content (Brix) was measured with Atago Refractmeter α-5000.
The pH was measured with pH METER F-11 manufactured by Horiba.
Brixは、コーヒー抽出液の固形分の量で、コーヒーの呈味成分の指数となる。
また、pHは、コーヒー抽出液の水素イオン濃度を示し、その数値が高いほどコーヒー抽出液中の酸成分の量が減少していることを示す。
Brix is the amount of solids in the coffee extract and is an index of the taste component of coffee.
Moreover, pH shows the hydrogen ion concentration of a coffee extract, It shows that the quantity of the acid component in a coffee extract is decreasing, so that the numerical value is high.
酸度はコーヒーエキス中の遊離酸の含有量であって、その酸値が高いと強い酸味となり、低いと弱い酸味となる。その数値は、1%フェノールフタレインを指示薬にとして0.1mol/L水酸化ナトリウム溶液で滴定して求める。0.1mol/L水酸化ナトリウム1mlあたり、クエン酸0.0064gに相当する。この数値が高いと酸味が強調され、低いと呈味がマイルドになり、適当な数値は2〜5%が良好である。 The acidity is the content of free acid in the coffee extract. When the acid value is high, the acidity becomes strong, and when the acid value is low, the acidity becomes weak. The numerical value is obtained by titrating with 0.1 mol / L sodium hydroxide solution using 1% phenolphthalein as an indicator. This corresponds to 0.0064 g of citric acid per ml of 0.1 mol / L sodium hydroxide. When this value is high, the acidity is emphasized, and when it is low, the taste becomes mild, and a suitable value is 2 to 5%.
アルカリ溶液未処理原料の2段階水蒸気蒸留留出液と炭酸水素ナトリウム及びクエン酸ナトリウム溶液でアルカリ溶液処理したコーヒー原料の2段階水蒸気蒸留の留出液とについてBrix(可溶性固形分)とpHとを測定し比較した。その結果を表1に示す。 Brix (soluble solids) and pH of the two-stage steam distillation distillate of the raw solution of the alkali solution and the distillate of the two-stage steam distillation of the coffee raw material treated with the alkali solution with sodium bicarbonate and sodium citrate solution Measured and compared. The results are shown in Table 1.
2段階水蒸気蒸留前にアルカリ溶液処理を行うと行わないものに比べ、Brix、酸度は減少し、pHを上昇させている。産地の異なる原料についても同じ傾向がみられる。この事により原料の相違しても本発明の効果が異なる事はないと思われる。 When the alkaline solution treatment is performed before the two-stage steam distillation, the Brix and acidity are decreased and the pH is increased as compared with those not performed. The same trend is seen for raw materials from different production areas. Therefore, it seems that the effect of the present invention is not different even if the raw materials are different.
クエン酸ナトリウム溶液処理は重曹溶液処理に比べpH値の上昇が少ないが、Brixについては、ほとんど差が現われなかった。 Sodium citrate solution treatment showed a little increase in pH value compared to sodium bicarbonate solution treatment, but Brix showed almost no difference.
アルカリ溶液処理したコーヒー原料を使用し2段階水蒸気蒸留した場合は、アルカリ溶液で未処理の原料をした場合に比べ酸度の値から留出液に含まれる遊離酸の量が低減され、これらの事からコーヒーエキスに含まれる酸性物質が渋味、酸味を減らし木搾味を低減しているものと考えられる。酸性物質の低減に伴い屈折方法で測定している可溶性固形分(Brix)にも影響していると考えられる。 When two-stage steam distillation is performed using a coffee raw material that has been treated with an alkaline solution, the amount of free acid contained in the distillate is reduced from the acidity value compared to the case of using an untreated raw material with an alkaline solution. Therefore, it is considered that the acidic substances contained in the coffee extract reduce the astringency and acidity and reduce the taste of wood. It is considered that the soluble solid content (Brix) measured by the refraction method is also affected with the reduction of acidic substances.
アルカリ溶液の濃度を変えることによる、アルカリ溶液処理の2段階水蒸気蒸留に対する影響を調査した。その結果を表2に示す。 The effect of alkaline solution treatment on two-stage steam distillation by changing the concentration of the alkaline solution was investigated. The results are shown in Table 2.
アルカリ溶液濃度が低濃度域では効果は見られず、表1のアルカリ溶液未処理のものと比べて見ると濃度2.5%からpH及びBrixに差が現れてきており、濃度10%まではアルカリ処理の効果があり、取り扱い上も便利である。 When the alkaline solution concentration is low, no effect is seen, and when compared with the untreated alkaline solution in Table 1, there is a difference in pH and Brix from 2.5%, up to a concentration of 10%. It has an alkali treatment effect and is convenient for handling.
コーヒー原料のアルカリ溶液処理後、40℃で2段階水蒸気蒸留前の静置時間を変え、2段階水蒸気蒸留を行い、静置時間が留出液に与える影響を調査した。その結果を表3に示す After the alkali solution treatment of the coffee raw material, the standing time before the two-stage steam distillation was changed at 40 ° C., the two-stage steam distillation was performed, and the influence of the standing time on the distillate was investigated. The results are shown in Table 3.
その結果2段階水蒸気蒸留留出液のBrixとpH値は一定であった。したがって、アルカリ溶液を混合後の静置時間は、留出液の組成にあまり影響がないと思われる。
コーヒー原料のアルカリ溶液処理後、2段階水蒸気蒸留前の静置の温度を変え、2段階水蒸気蒸留を行い、静置温度が留出液に与える影響を調査した。その結果を表4に示す。
As a result, the Brix and pH values of the two-stage steam distillation distillate were constant. Therefore, it seems that the standing time after mixing the alkaline solution has little influence on the composition of the distillate.
After the alkaline solution treatment of the coffee raw material, the standing temperature before the two-stage steam distillation was changed, and the two-stage steam distillation was performed to investigate the influence of the standing temperature on the distillate. The results are shown in Table 4.
その結果、静置温度は留出液のBrix及びpHに影響を与えず、ほぼ一定であった。
2段階水蒸気蒸留前のコーヒー原料のアルカリ溶液処理を、重曹使用量を一定にしてその濃度を変化させ、それを2段階水蒸気蒸留しその留出液についてBrix及びpHを測定し、アルカリ溶液の濃度の影響を調査した。その結果を表5に示す。
As a result, the standing temperature was almost constant without affecting the Brix and pH of the distillate.
The alkali solution treatment of the coffee raw material before the two-stage steam distillation is carried out by changing the concentration with a constant amount of baking soda, and the two-stage steam distillation is performed to measure the Brix and pH of the distillate. The effect of was investigated. The results are shown in Table 5.
コーヒー原料100部に対しアルカリ溶液の添加量が10部と少なくても重曹濃度が10%と濃くなればアルカリ処理の効果は現れる。一方、重曹濃度が低減しても添加量が増せばアルカリ処理の効果は見られる。アルカリ溶液の添加量が多く低濃度になるにしたがいpH値は増大し、Brixは減少する。その理由はアルカリ溶液使用量が増加すると、アルカリ溶液がコーヒー原料全体に均一かつ、十二分に行き渡り、コーヒー原料に浸透したためと思われる。その事により、渋味、酸味、木搾味を低減していると考えられる。 Even if the addition amount of the alkaline solution is as small as 10 parts with respect to 100 parts of the coffee raw material, the effect of the alkali treatment appears if the baking soda concentration is as high as 10%. On the other hand, even if the baking soda concentration is reduced, the effect of the alkali treatment can be seen if the addition amount is increased. The pH value increases and Brix decreases as the amount of alkaline solution added increases and decreases. The reason seems to be that as the amount of the alkaline solution used increases, the alkaline solution spreads uniformly and more than the entire coffee raw material and penetrates into the coffee raw material. It is thought that the astringency, acidity, and wood squeezing are reduced by that.
コーヒーの成分には揮発性・不揮発性の有機酸が存在している。コーヒー原料をアルカリ溶液と混合・吸水させる事で、有機酸がコーヒー原料表面に溶出し低分子の有機酸は揮発し、2段階水蒸気蒸留によって留出液に多く混入してくるものと考えられる。不揮発性域の有機酸は解離状態になり、アルカリ溶液未処理の場合に留液に混入していた不揮発性有機酸が水分子との水素結合により、揮発しにくくなり、留出液に混入しにくくなっていると考えられる。 Volatile and non-volatile organic acids are present in the coffee components. By mixing and absorbing the coffee raw material with the alkaline solution, the organic acid is eluted on the surface of the coffee raw material, the low molecular organic acid is volatilized, and it is considered that a large amount is mixed into the distillate by two-stage steam distillation. The organic acid in the non-volatile region is in a dissociated state, and the non-volatile organic acid mixed in the distillate when not treated with the alkali solution becomes difficult to volatilize due to hydrogen bonding with water molecules, and is mixed into the distillate. It is considered difficult.
以上の試験結果から、コーヒー原料にアルカリ溶液処理をする事により、アルカリ溶液未処理原料を使用した場合に比べ、コーヒー原料の産地に係らず、留出液のBrix及びpHと酸度に有意な差が見られ、且つアルカリ溶液の濃度、使用量、種類によって影響があるが、アルカリ溶液処理後の静置時間及び静置温度はあまり影響を与えないことが確認された。 From the above test results, by treating the coffee raw material with an alkaline solution, compared to the case of using an untreated alkaline solution raw material, there is a significant difference in the distillate's Brix, pH and acidity regardless of the origin of the coffee raw material. It was confirmed that the standing time and the standing temperature after the alkaline solution treatment did not have much influence, although there was an influence depending on the concentration, amount used, and type of the alkaline solution.
[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って、本発明者の先の特許第3773524号の方法により得られる抽出コーヒーエキスの渋味・酸味を減らし・木搾味が低減され、コーヒー本来の香りと呈味を表現し香味の質をバランスよく高める事が出来る。 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. A coffee extract having a good flavor and full of flavor that makes full use of the original flavor of coffee, and the astringency and sourness of the extracted coffee extract obtained by the method of the inventors' previous Patent No. 3773524 Reduced squeezing and wood squeezing, can express the original aroma and taste of coffee and enhance the flavor quality in a balanced manner.
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り固−液抽出し、別個にコーヒー原料を予めアルカリ溶液で処理し、これを2段階水蒸気蒸留法により固−気抽出し、または、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, the coffee raw material is solid-liquid extracted with warm water, and the coffee raw material is separately treated in advance with an alkaline solution, and this is solid-gas extracted by a two-stage steam distillation method, or The effective taste component remaining in the residue after the steam distillation is subjected to solid-liquid extraction with water or warm water, and the aroma component and taste component in the raw material are extracted thoroughly.
本発明に係わるコーヒーエキスの製造方法は、2段階水蒸気蒸留を行う前にその原料の前処理としてアルカリ溶液の処理を行うほかは、下記の示すように本発明者の先の特許第3773524号の製造方法を採用する。 The method for producing a coffee extract according to the present invention is as described below, except that the alkaline solution is treated as a pretreatment of the raw material before the two-stage steam distillation. Adopt manufacturing method.
(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”. Depending on the country of origin, examples include Mocha, Kenya, Kilimanjaro, Mandelin, Hawaii Kona, Guatemala, Blue Mountain, Colombia, and Brazil. There is no particular limitation on the combination of types.
(焙煎度合)
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。
(Degree of roasting)
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.
(挽き具合)
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。
(Grinding condition)
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.
(アルカリ溶液処理)
アルカリ溶液処理は、アルカリ溶液をコーヒー原料に噴霧するか、コーヒー原料とアルカリ溶液を混合して行う。噴霧はコーヒー原料をホッパーから落下させながら行うことが工業的に便利であるが、攪拌しながら噴霧しても良い。混合はコーヒー原料を攪拌しながら、アルカリ溶液を少量ずつ添加することが勧められる。コーヒー原料は、豆の状態でも、粉末の状態でも良いが、豆であると、アルカリ溶液処理後粉砕する場合に、一旦乾燥しなければならないことや、粉砕機がアルカリで腐食する惧れが在る等で不便である。粉末であれば、アルカリ溶液処理後直ちに水蒸気蒸留にかけることができるので有利である。コーヒー原料の挽き方が、粗挽き、中粗挽き、中挽き、中細挽き、細挽きであるかによって、アルカリ溶液の使用量は調節することが好ましい。しかしながら、この挽き方は、アルカリ溶液処理よりも、主として、抽出工程における使い勝手のよさで決定するのが有利である。
(Alkaline solution treatment)
The alkaline solution treatment is performed by spraying the alkaline solution onto the coffee raw material or mixing the coffee raw material and the alkaline solution. Although it is industrially convenient to spray the coffee raw material while dropping it from the hopper, the spraying may be performed while stirring. For mixing, it is recommended to add the alkaline solution little by little while stirring the coffee ingredients. The coffee raw material may be in the form of a bean or powder, but if it is a bean, it may have to be dried once when pulverized after treatment with an alkaline solution, or the pulverizer may be corroded by alkali. This is inconvenient. A powder is advantageous because it can be subjected to steam distillation immediately after the alkaline solution treatment. It is preferable to adjust the amount of the alkaline solution used depending on whether the ground coffee is coarsely ground, mediumly ground, mediumly ground, mediumly ground, or finely ground. However, it is advantageous to determine this grinding method mainly by ease of use in the extraction process rather than the alkaline solution treatment.
アルカリ溶液の濃度は、使用量との関係で変わり希薄なものを用いれば、使用量が多くなり、濃厚なものを用いれば少量でよいが、操作上や取り扱いやすさから、2.5〜10%程度が好ましい。使用量は、コーヒー原料の産地、種類、銘柄、焙煎度、挽き方やアルカリ溶液の濃度によっても異なるが、コーヒー原料100部に対し、10〜80部量程度が適当である。使用量が多いと、製品にアルカリ臭が残ることと2段階水蒸気蒸留時に窒息等の支障をきたすので注意を要する。 The concentration of the alkaline solution varies depending on the amount used, and if a dilute one is used, the amount used is increased, and if a thick one is used, a small amount may be used. % Is preferred. The amount used varies depending on the origin, type, brand, roasting degree, method of grinding, and concentration of the alkaline solution of the coffee material, but about 10 to 80 parts per 100 parts of the coffee material is appropriate. If the amount used is large, caution must be exercised because an alkaline odor remains in the product and suffocation may occur during two-stage steam distillation.
(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体は、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 or extraction of coffee residue after steam distillation of the present invention 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 hot water on the upper part, and 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 filling material, 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 exchanged 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)
アルカリ溶液処理を施した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)
The coffee raw material that has been subjected to the alkaline solution treatment is put into a distillation tower, and the condensate obtained by two-stage steam distillation at different temperature ranges of 80 to 120 ° C. and 130 to 150 ° C. is used as the coffee extract fraction according to the present invention. It can be recovered as a effluent. 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50℃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 occur are subsequently recovered using steam at 130 ° C. or higher and 50 ° 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、両方とも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 sterilized and cooled to 5 ° C. or lower, the distillate is cooled to 5 ° C. or lower immediately after recovery, and both are kept at 5 ° C. or lower for 6 hours or more and aged. 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 an 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段階水蒸気蒸留)
(抽出)
浅煎り焙煎したコーヒー豆(グアテマラ)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Brix4.5のコーヒー抽出液0.3kgを回収し残渣を排出した。
(Extraction, separate two-stage steam distillation of raw materials)
(Extraction)
Shredded and roasted coffee beans (Guatemala) 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 0.3 kg of Brix 4.5 coffee extract is recovered. The residue was discharged.
(コーヒー原料のアルカリ溶液による前処理)
別途に同じコーヒー原料0.9kgに5.0%重曹水0.18kgを常温で攪拌しながら注ぎ、20分間吸水させる。
(Pretreatment of coffee ingredients with alkaline solution)
Separately, 0.18 kg of 5.0% sodium bicarbonate water is poured into 0.9 kg of the same coffee raw material while stirring at room temperature, and water is absorbed for 20 minutes.
(別途アルカリ溶液処理原料の2段階水蒸気蒸留)
アルカリ溶液で前処理した上記コーヒー原料を、蒸留塔に仕込み、100℃で水蒸気蒸留し、留出液0.8kgを回収した。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。
(Separately two-stage steam distillation of alkaline solution processing raw material)
The coffee raw material pretreated with the alkaline solution was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.8 kg of a distillate. 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.
抽出液と留出液を混合し、得られたBrix0.6のコーヒーエキス2kgを実施例1の試料とした。 The extract and the distillate were mixed, and 2 kg of the resulting Brix 0.6 coffee extract was used as the sample of Example 1.
(アルカリ溶液処理原料の2段階水蒸気蒸留、蒸留残渣抽出)
(コーヒー原料のアルカリ溶液による前処理)
実施例1に使用したコーヒー原料1kgに5.0%重曹水0.18kgを常温で攪拌しながら注ぎ、20分間吸水させる。
(2-stage steam distillation of alkali solution treatment raw material, distillation residue extraction)
(Pretreatment of coffee ingredients with alkaline solution)
To 1 kg of the coffee raw material used in Example 1, 0.18 kg of 5.0% sodium bicarbonate water is poured with stirring at room temperature and allowed to absorb water for 20 minutes.
(アルカリ処理原料の2段階水蒸気蒸留)、
アルカリ溶液で前処理した上記コーヒー原料を、蒸留塔に仕込み、100℃で水蒸気蒸留し、留出液0.6kgを回収する。次に、150℃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 steam distillation of alkali-treated raw material),
The coffee raw material pretreated with the alkaline solution is charged into a distillation tower and subjected to steam distillation at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.
(蒸留残渣抽出)
蒸留後のコーヒー残渣を60℃の温水1.3kgで5分間浸漬抽出し、Brix17のコーヒー蒸留後残渣抽出液1.0kgを回収した。
(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. for 5 minutes, and 1.0 kg of the residue extract after coffee distillation of Brix 17 was recovered.
留出液と蒸留後残渣抽出液とを混合し、得られたBrix1.0のコーヒーエキス2kgを実施例2の試料とした。 The distillate and the residue extract after distillation were mixed, and 2 kg of the resulting Brix 1.0 coffee extract was used as the sample of Example 2.
(抽出、別途アルカリ溶液処理原料の2段階水蒸気蒸留、蒸留残渣抽出)
(抽出)
実施例試験1に使用したコーヒー原料0.1kgを蒸留搭に仕込み、60℃の温水.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 steam distillation of alkaline solution processing raw material, distillation residue extraction)
(Extraction)
Example 0.1 kg of coffee raw material used in Test 1 was charged into a distillation column and heated at 60 ° C. with hot water. It was immersed and extracted at 4 kg for 5 minutes to recover 0.18 kg of Brix 5 coffee extract.
(コーヒー原料のアルカリ溶液による前処理)
別途に同じコーヒー原料0.9kgに5.0%重曹水0.18kgを常温で攪拌しながら注ぎ、20分間吸水させる。
(Pretreatment of coffee ingredients with alkaline solution)
Separately, 0.18 kg of 5.0% sodium bicarbonate water is poured into 0.9 kg of the same coffee raw material while stirring at room temperature, and water is absorbed for 20 minutes.
(別途アルカリ溶液処理原料の2段階水蒸気蒸留)
アルカリ溶液で前処理した上記コーヒー原料を、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、150℃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 two-stage steam distillation of alkaline solution processing raw material)
The coffee raw material pretreated with the alkaline solution was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.
(蒸留残渣抽出)
蒸留後のコーヒー残渣を60℃の温水1.3kgで浸漬抽出し、Brix17のコーヒー蒸留後残渣抽出液1.0kgを回収した。
(Distillation residue extraction)
The coffee residue after distillation was extracted by immersion with 1.3 kg of hot water at 60 ° C., and 1.0 kg of the residue extract after the coffee distillation of Brix 17 was recovered.
抽出液と留出液と蒸留後残渣抽出液とを全て混合し、Brix1.0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 Brix 1.0 coffee extract was used as the sample of Example 3.
[比較例1]
(抽出、別途アルカリ溶液未処理原料の2段階水蒸気蒸留)
(抽出)
実施例1に使用したコーヒー原料0.1kgを蒸留塔に仕込み、60℃の温水0.4kgでドリップ抽出し、Brix4.5のコーヒー抽出液0.3kgを回収し残渣を排出した。
[Comparative Example 1]
(Extraction, separate two-stage steam distillation of raw alkali solution)
(Extraction)
0.1 kg of the coffee raw material used in Example 1 was charged into a distillation tower, and drip extraction was performed with 0.4 kg of hot water at 60 ° C., and 0.3 kg of Brix 4.5 coffee extract was recovered and the residue was discharged.
(別途アルカリ未処理原料の2段階水蒸気蒸留)
その後、別途に同じアルカリ溶液未処理コーヒー原料0.9kgを蒸留塔に仕込み、00℃で水蒸気蒸留し、留出液0.8kgを回収した。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、得られたBrix0.6のコーヒーエキス2kgを比較例1の試料とした。
(Separately two-stage steam distillation of alkali untreated raw material)
Thereafter, 0.9 kg of the same alkali solution untreated coffee raw material was separately charged into a distillation tower, and steam distilled at 00 ° C. to recover 0.8 kg of a distillate. 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 the obtained Brix 0.6 coffee extract was used as a sample of Comparative Example 1.
[比較例2]
(アルカリ溶液未処理原料の2段階水蒸気蒸留、蒸留残渣抽出)
(アルカリ溶液未処理原料の2段階水蒸気蒸留)
実施例1に使用したアルカリ溶液未処理コーヒー原料1kgを蒸留塔に仕込み、100℃で水蒸気蒸留し、留出液0.6kgを回収する。次に、150℃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。
[Comparative Example 2]
(Two-stage steam distillation and distillation residue extraction of raw materials untreated with alkali solution)
(Two-stage steam distillation of untreated alkali solution raw material)
1 kg of the alkali solution-untreated coffee raw material used in Example 1 is charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.
(蒸留残渣抽出)
蒸留後のコーヒー残渣を60℃の温水1.5kgで5分間浸漬抽出しBrix13のコーヒー蒸留後残渣抽出液1.0kgを回収した。
(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.5 kg of hot water at 60 ° C. for 5 minutes, and 1.0 kg of a residue extract after the coffee distillation of Brix 13 was recovered.
留出液と蒸留後残渣抽出液を混合し、得られたBrix1.0のコーヒーエキス2kgを比較例2の試料とした。 The distillate and the residue extract after distillation were mixed, and 2 kg of the resulting Brix 1.0 coffee extract was used as a sample of Comparative Example 2.
[比較例3]
(抽出、別途アルカリ溶液未処理原料の2段階水蒸気蒸留、蒸留残渣抽出)
(抽出)
実施例1に使用したアルカリ溶液未処理コーヒー原料0.1kgを蒸留搭に仕込み、60℃の温水0.4kgで5分間浸漬抽出しBrix4.5のコーヒー抽出液0.18kgを回収した。
[Comparative Example 3]
(Extraction, separate two-stage steam distillation of alkaline solution untreated raw material, distillation residue extraction)
(Extraction)
The alkali solution untreated coffee raw material 0.1 kg used in Example 1 was charged into a distillation column, and immersed and extracted with 0.4 kg of hot water at 60 ° C. for 5 minutes to recover 0.18 kg of Brix 4.5 coffee extract.
(アルカリ溶液未処理原料の2段階水蒸気蒸留)
別途にアルカリ溶液未処理コーヒー原料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、150℃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 steam distillation of untreated alkali solution raw material)
Separately, 0.9 kg of an alkali solution untreated coffee raw material was charged into a distillation tower and steam distilled at 100 ° C. to recover 0.6 kg of a distillate. Next, when the temperature reached 150 ° C., recovery of the distillate was continued again to obtain 1.8 kg of coffee distillate of Brix 0.3.
(蒸留残渣抽出)
蒸留後のコーヒー残渣を60℃の温水1.3kgで浸漬抽出しBrix13のコーヒー蒸留後残渣抽出液1.0kgを回収した。
(Distillation residue extraction)
The coffee residue after distillation was immersed and extracted with 1.3 kg of hot water at 60 ° C. to recover 1.0 kg of Brix 13 residue extract after coffee distillation.
抽出液と留出液と蒸留後残渣抽出液を全て混合し、得られたBrix1のコーヒーエキス2kgを比較例3の試料とした。 The extract, the distillate, and the residue extract after distillation were all mixed, and 2 kg of the obtained Brix 1 coffee extract was used as a sample of Comparative Example 3.
[使用例1]
(コーヒー飲料に本発明のコーヒーエキスと比較例のコーヒーエキスを添加して使用した例)
本発明のコーヒーエキスをコーヒー飲料に添加して使用した場合の効果を比較例のコーヒーエキスを使用した場合のそれと比較する。
この場合に使用する対照試料の製造方法と比較方法は下記のとおりである。
[Usage example 1]
(Example in which the coffee extract of the present invention and the coffee extract of the comparative example are added to a coffee beverage)
The effect when the coffee extract of the present invention is added to a coffee beverage and used is compared with that when the coffee extract of the comparative example is used.
The manufacturing method and comparison method of the control sample used in this case are as follows.
[対照試料コーヒー飲料(ブランク)]
粗挽きコーヒー豆0.3kgに熱湯4.5kgを注いでBrix2.1のコーヒー液4.8kgを得た。このコーヒー57%に、牛乳10%、グラニュー糖5.2%、乳化剤0.08%、pH調整剤として重曹0.17%を加えて対照試料のコーヒー飲料を得た。これを、使用例1の対照試料(ブランク)とした。
[Control sample coffee drink (blank)]
4.5 kg of hot water was poured into 0.3 kg of coarsely ground coffee beans to obtain 4.8 kg of Brix 2.1 coffee liquid. To 57% of this coffee, 10% milk, 5.2% granulated sugar, 0.08% emulsifier, and 0.17% baking soda as a pH adjuster were added to obtain a coffee drink as a control sample. This was used as a control sample (blank) of use example 1.
[比較方法]
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、上記対照試料コーヒー飲料(ブランク)にそれぞれ1%ずつ添加し、それぞれを190gづつホットパックし缶詰にした。次に、125℃で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よって、香りの強弱、香味のバランス、香りの嗜好性について使用例1の対照試料のコーヒー飲料(ブランク)と比較する形で以下の表6の基準で官能評価を行い優位差の確認をした。
[Comparison method]
1% of each of the coffee extracts obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was added to the control sample coffee beverage (blank), and each of them was hot-packed by 190 g to be canned. Next, sterilized at 125 ° C. for 20 minutes, and stored at room temperature for 1 week by 10 expert panelists, respectively, with respect to the strength of the fragrance, the balance of flavor, and the preference of the scent, the coffee beverage of the control sample of Use Example 1 ( Sensory evaluation was performed according to the criteria shown in Table 6 below in comparison with the blank) to confirm the superiority difference.
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7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。総合評価の数値が高いほど、製品の品質が高いことを示す。 Table 7 shows the results of comparison of the coffee beverages to which the coffee extracts of Examples and Comparative Examples by 10 expert 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. The higher the overall rating, the higher the product quality.
表7に示すように実施例1〜3のアルカリ溶液処理したコーヒー原料の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、比較例1〜3のアルカリ溶液未処理コーヒー原料の水蒸気蒸留に比べ、コーヒー豆の持つ特徴的な風味が強く、香味のバランスも取れていた。 As shown in Table 7, the coffee beverages added with the coffee extract by the two-stage steam distillation method of the coffee raw materials treated with the alkaline solutions of Examples 1 to 3 were used for steam distillation of the alkaline solution untreated coffee raw materials of Comparative Examples 1 to 3. In comparison, the characteristic flavor of coffee beans was strong, and the flavor was well balanced.
また、実施例2のアルカリ溶液処理コーヒー原料の2段階水蒸気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、さらに実施例3のように、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のごと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すなわちエキスが添加される飲料叉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 comprising the two-stage steam distillation distillate and the distillation residue extract of the alkaline solution-treated coffee raw material of Example 2 has a wide flavor, and is further extracted at a lower temperature as in Example 3. When the extract was mixed with a moderate balance, the flavor of the whole coffee extract could be strongly enhanced. In addition, a coffee extract composed of a low-temperature extraction-based extract that is close to a coffee concentrate, particularly as in Comparative Example 1, is effective when the base is rich, that is, when the beverage or food to which the extract is added has a high coffee concentration. Is difficult to understand.
すなわち、本発明の温水抽出液とアルカリ溶液処理コーヒー原料の2段階水蒸気蒸留法による留出物の組み合わせは、今までにないコーヒーの嗜好性を生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に比べて高く、コーヒー本来の風味を十分に活かした伸びのよい、品質的に満足できるコーヒーエキスを提供できる。 That is, it can be said that the combination of the distillate obtained by the two-stage steam distillation method of the hot water extract of the present invention and the alkaline solution-treated coffee raw material is an extraction method that takes advantage of the unprecedented taste of coffee, and is heat resistant. In comparison with conventional coffee extracts, it is possible to provide a coffee extract that is high in quality and satisfactory in quality, making full use of the original flavor of coffee.
[使用例2]
コーヒーケーキへのエキスの添加
[コーヒーケーキ生地の調整]
小麦粉500g、上白糖600g、全卵600g、食用油脂としてサラダ油300g、乳化油脂として月島食品工業(株)クレマトルテ(R)7.5g、ベーキングパウダー7.5g、インスタントコーヒー5gを加え、混合攪拌しコーヒーケーキ生地を作る。これを使用例2の試料とする。
[Usage example 2]
Addition of extract to coffee cake
[Adjustment of coffee cake dough]
Add 500g of wheat flour, 600g of white sugar, 600g of whole egg, 300g of salad oil as edible oil and fat, 7.5g of Tsukishima Food Industry Co., Ltd. Crematorte (R), 7.5g of baking powder and 5g of instant coffee, mix and stir coffee Make cake dough. This is designated as a sample of Use Example 2.
[試験方法]
上記の実施例1〜2及び比較例1〜2で得たコーヒーエキスを使用例2のコーヒーケーキ生地に3%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35分間焼いて、コーヒーケーキを得た。
[Test method]
3% of the coffee extract obtained in Examples 1-2 and Comparative Examples 1-2 above was added to the coffee cake dough of Use Example 2 and 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 35 minutes to obtain a coffee cake.
[評価基準]
このケーキを用いそれぞれ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試料コーヒーケーキ(ブランク)と比較する形で以下の表8の基準で評価をお願いした。
[Evaluation criteria]
Using this cake, 10 expert panelists were asked to evaluate the balance of fragrance, fragrance preference, and flavor according to the criteria shown in Table 8 below in comparison with the sample coffee cake (blank).
[評価結果]
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9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。
[Evaluation results]
Table 9 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9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のコーヒー飲料の場合と同様に、本件発明によるコーヒーエキスは、ブランク及び比較例と比較して優れた風味及び耐熱性を有していた。 Also in the evaluation of the baked coffee cake shown in Table 9, as in the case of the coffee drink of Use Example 1, the coffee extract according to the present invention had excellent flavor and heat resistance as compared with the blank and 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。 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%.
(参考例1)本発明のコーヒーエキスの香気成分の分析
実施例1及び比較例1のコーヒーエキスを多孔質樹脂からなる吸着剤(「ウォーターズ社 ポラパック(R) タイプQ50−80メッシュ」)を充填したガラスカラムに通し、エキスの香気成分を吸着させ、吸着樹脂を取り出し、吸着樹脂からジエチルエーテルで香気成分を溶出させた後、濃縮したものを、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それぞれ図1及び図2に示す。
(Reference Example 1) Analysis of aroma components of coffee extract of the present invention The coffee extract of Example 1 and Comparative Example 1 is filled with an adsorbent made of porous resin ("Waters Polapack (R) type Q50-80 mesh"). A sample of Reference Example 1 was prepared by adsorbing the aromatic component of the extract, taking out the adsorbing resin, eluting the aromatic component from the adsorbing resin with diethyl ether, and adjusting the concentration by column extraction. It was. 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 FIGS. 1 and 2, respectively.
図1に示した実施例1のコーヒーエキスのカラム抽出法によるGCマス分析によるコーヒー香気のクロマトグラフは、微量であってもコーヒーの香り成分として重要なプロピルピラジン、フリフリルメルカプタン、3−エチル−2,5−ジメチルピラジン及び2-ヒドロキシ−3−メチル−2−シクロペンテン−1−オンが存在することに特徴がある。そして、その他のコーヒー特有の成分が保持されている。 The chromatograph of coffee aroma by GC mass analysis by the column extraction method of the coffee extract of Example 1 shown in FIG. 1 shows that propylpyrazine, furfuryl mercaptan, 3-ethyl- Characterized by the presence of 2,5-dimethylpyrazine and 2-hydroxy-3-methyl-2-cyclopenten-1-one. And other ingredients peculiar to coffee are retained.
図2に示した比較例1のコーヒーエキスのコーヒー香気成分は、実施例1のコーヒーエキスのコーヒー香気成分と同じくコーヒーの香り成分として不可欠なプロピルピラジン、フリフリルメルカプタン、3−エチル−2,5−ジメチルピラジン及び2-ヒドロキシ−3−メチル−2−シクロペンテン−1−オンを有しているものの、両者を対比すると、図1の実施例1のコーヒーエキスは、アルカリ溶液処理により、本発明の目的とする木搾味が低減され呈味や風合いは改善されているとともに香気成分の量が強化され、しかも、その香気の質のバランスは、アルカリ溶液未処理原料のコーヒーエキスの分析結果である図2と同等のピーク波長を保持していることが分かった。 The coffee aroma component of the coffee extract of Comparative Example 1 shown in FIG. 2 is propylpyrazine, furfuryl mercaptan, 3-ethyl-2,5, which are essential as the coffee aroma component of the coffee extract of the coffee extract of Example 1. Although having -dimethylpyrazine and 2-hydroxy-3-methyl-2-cyclopenten-1-one, the coffee extract of Example 1 in FIG. The target squeezing of wood is reduced, the taste and texture are improved, the amount of fragrance components is strengthened, and the balance of the fragrance quality is the result of analysis of the coffee extract that is not treated with alkaline solution It was found that the same peak wavelength as in FIG. 2 was maintained.
表10は内部標準(エチルヘキサノエート)を100として、コーヒーの香り成分の相対値を示したもので、コーヒーの香りに寄与する8種成分の積分計算によるピーク面積を数値で表している。時間は分単位で各物質のピーク時間に相当し、「No.」の番号は図1及び図2の主要な香り成分のピーク位置を矢印で示している。「実施例1/比較例1」は実施例1の値を比較例1の値で割った比率を各物質ごとに表示した。 Table 10 shows the relative value of the scent component of coffee with the internal standard (ethylhexanoate) as 100, and represents the peak area by the integral calculation of the eight components contributing to the scent of coffee as a numerical value. The time corresponds to the peak time of each substance in units of minutes, and the number “No.” indicates the peak position of the main scent component in FIGS. In “Example 1 / Comparative Example 1”, the ratio obtained by dividing the value of Example 1 by the value of Comparative Example 1 is displayed for each substance.
表10によって、実施例1と比較例1のコーヒーの香りに寄与する物質の比較をすると、比較例1のアルカリ溶液処理をしないコーヒーエキスに比べ、実施例1のアルカリ溶液処理をしたコーヒーエキスは香気物質が全体的に約10%程度多く回収できている。 According to Table 10, when the substances contributing to the coffee aroma of Example 1 and Comparative Example 1 are compared, the coffee extract treated with the alkaline solution of Example 1 is compared to the coffee extract of Comparative Example 1 that is not treated with the alkaline solution. About 10% more fragrant substances can be recovered as a whole.
そして、実施例1と比較例1の主要な香り成分間の相対的な存在量の比率は、相似している。これらのことは、実施例1のコーヒーエキスは、比較例1のコーヒーエキスと同様な香気成分のバランスを保持していることを示すと同時に、その香気が増強されていることを示している。 And the ratio of the relative abundance between the main fragrance components of Example 1 and Comparative Example 1 is similar. These facts indicate that the coffee extract of Example 1 maintains the same balance of aroma components as the coffee extract of Comparative Example 1, and at the same time, the aroma is enhanced.
一方、表1、2及び5によれば、コーヒー原料のアルカリ溶液によるアルカリ処理によって、2段階蒸留によるコーヒーエキスにおいて、コーヒーの固形成分であるBrixは減少し、pHは上昇し酸度は減少している。 On the other hand, according to Tables 1, 2 and 5, in the coffee extract obtained by two-stage distillation by the alkali treatment with the alkaline solution of the coffee raw material, Brix, which is a solid component of coffee, decreases, pH increases, and acidity decreases. Yes.
本発明のアルカリ処理したコーヒー原料の2段階蒸留によって、表10に示すように香気成分が増加しながら、コーヒーの固形成分であるBrixが減少する理由は、Brixを構成するコーヒーの固形成分中の有機酸成分が、アルカリ処理による香気成分の増加よりも大きく減少していることに起因している。
したがって、表10の結果から本発明の有効性が確認できた。
The reason why Brix, which is a solid component of coffee, is reduced while the aroma component is increased as shown in Table 10 by the two-stage distillation of the alkali-treated coffee raw material of the present invention, in the solid component of the coffee constituting Brix. This is due to the fact that the organic acid component is greatly reduced from the increase in the aroma component due to the alkali treatment.
Therefore, the effectiveness of the present invention could be confirmed from the results in Table 10.
即ち、本件発明によるアルカリ溶液処理製法は、コーヒーの香りを特徴付けるような香気成分が非常にバランスよく効率的に抽出できており、尚且つ、呈味の改善に寄与している、渋味、酸味を減らし、木搾味を低減し、香りと呈味に幅がある嗜好性飲料エキスの製造方法を提供することができる。 In other words, the alkaline solution treatment method according to the present invention can extract aroma components that characterize the aroma of coffee in a very balanced and efficient manner, and contribute to the improvement of taste. It is possible to provide a method for producing a palatability beverage extract that reduces the squeezing of wood, reduces the squeezing of wood, and has a wide range of flavor and taste.
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