JP5872215B2 - Coffee extract composition - Google Patents
Coffee extract composition Download PDFInfo
- Publication number
- JP5872215B2 JP5872215B2 JP2011197141A JP2011197141A JP5872215B2 JP 5872215 B2 JP5872215 B2 JP 5872215B2 JP 2011197141 A JP2011197141 A JP 2011197141A JP 2011197141 A JP2011197141 A JP 2011197141A JP 5872215 B2 JP5872215 B2 JP 5872215B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- extract
- coffee extract
- beans
- distillation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000016213 coffee Nutrition 0.000 title claims description 157
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- 238000000034 method Methods 0.000 claims description 40
- 239000003463 adsorbent Substances 0.000 claims description 34
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- 239000007788 liquid Substances 0.000 claims description 21
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- 238000001256 steam distillation Methods 0.000 claims description 18
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- 125000003118 aryl group Chemical group 0.000 claims description 10
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Description
本発明は、コーヒー飲料をはじめとする種々の飲食品に独特の香りと呈味を付与し、飲食品の風味の向上及び嗜好性を高めることができるコーヒーエキス組成物、並びにその製造方法に関する。 The present invention relates to a coffee extract composition that can impart a unique scent and taste to various foods and beverages including coffee beverages, and can improve the flavor and taste of the foods and beverages, and a method for producing the same.
深煎りコーヒーは、後味(あとあじ)と独特の風味で人気があり、カフェオレ、カフェラッテ、カプチーノなど、近年、深煎りコーヒーを飲む人が増えてきている。 Deep roasted coffee is popular for its aftertaste and unique flavor. In recent years, the number of people who drink deep roasted coffee, such as cafe au lait, cafe latte, cappuccino, is increasing.
焙煎豆からの淹れたてのコーヒーが独特の風味、コク、香り高さを有する一方で、殺菌され缶、ペットボトル、ビン等に充填された容器詰めコーヒー飲料の場合、味、香りのバランスが崩れてしまうことが多く、苦味が強すぎる、すっきり感が無い、コク不足、香り不足などの問題点が指摘されている。
一般的に、コーヒー豆を高温で焙煎する際、焙煎が進み深煎りになってゆくと糖質のカラメル化によって芳醇な香りが生み出されるとともに、コーヒー本来の酸味も加熱により新たなコク味へと変化し、味に広がりをもたらす。
Freshly brewed coffee from roasted beans has a unique flavor, richness and aroma, while in the case of container-packed coffee beverages that have been sterilized and filled into cans, plastic bottles, bottles, etc. Problems such as lack of balance, lack of richness, lack of richness, and lack of aroma have been pointed out.
In general, when roasting coffee beans at high temperatures, as the roasting progresses and deeply roasts, a rich aroma is produced by the caramelization of sugar, and the original sourness of the coffee becomes a new rich taste by heating It changes to bring about the spread of taste.
しかし、単に焙煎を深くするだけでは、コーヒー豆中に含まれる糖質とアミノ酸によるメイラード反応や糖質のカラメル化により、呈味は苦味や雑味が強くなる傾向があり、嗜好上好ましくない。さらに、コーヒー豆が焦げる程度の深い焙煎では、健康を害する恐れのある化合物が生成される恐れもあり、健康面においても好ましくない。
このように、好ましい深煎りコーヒーの特徴は、香気成分中にあるため、深煎りコーヒー豆から種々の方法で香気成分のみを抽出し、それを容器詰めコーヒー飲料に添加して、より自然な淹れたて感を表現することが考えられる。さらに、深煎りコーヒーの独特の香りと呈味をコーヒー飲料以外の飲食品に適用して香味の改善や風味の特徴付け、嗜好性の向上を図ることも考えられる。
However, if the roasting is simply deepened, the taste tends to increase bitterness and miscellaneous taste due to the Maillard reaction with sugars and amino acids contained in coffee beans and the caramelization of sugars, which is not preferable for taste. . Furthermore, roasting deep enough to burn the coffee beans may produce a compound that may be harmful to health, which is not preferable in terms of health.
Thus, since the characteristic of the preferred deep roasted coffee is in the aromatic component, only the aromatic component is extracted from the deep roasted coffee beans by various methods and added to the container-packed coffee beverage to produce a more natural coffee. It is possible to express a fresh feeling. Furthermore, it is conceivable to improve flavor, characterize flavor, and improve palatability by applying the unique aroma and taste of deep roasted coffee to foods and drinks other than coffee beverages.
深煎り、つまり焙煎度の高いコーヒー豆を用いたコーヒーエキスに関して、次のような技術が提案されている。
例えば、特許文献1には、乳無添加の無糖または微糖コーヒーに使用しても嗜好性が高いコーヒーエキスの提供を目的として、焙煎コーヒー豆を水抽出時および/または水抽出後に酵素処理を施してコーヒーエキスを製造するに当たり、酵素処理前の段階における、焙煎コーヒー豆またはコーヒースラリーの段階において水蒸気蒸留を行うことにより香気留出液を回収し、酵素処理後の抽出液に香気留出液を添加することを特徴とするコーヒーエキスの製造方法が開示されている。
また、特許文献2には、コクと香りに富み、かつ後味のキレの良い濃縮コーヒー抽出液を提供することを目的として、焙煎コーヒー豆を水で抽出したコーヒー抽出液を蒸留により濃縮液と留分に分離し、濃縮液を多孔質吸着体で処理した後、多孔質吸着体処理濃縮液と留分を混合し、濃縮コーヒー抽出液を製造する方法が開示されている。
The following techniques have been proposed for coffee brewing using deep roasted coffee beans, that is, roasted coffee beans.
For example, Patent Document 1 discloses that a roasted coffee bean is extracted at the time of water extraction and / or after water extraction for the purpose of providing a coffee extract having high palatability even when used for non-milk-added sugar-free or fine sugar coffee. When producing the coffee extract by performing the treatment, the aromatic distillate is recovered by performing steam distillation at the roasted coffee beans or coffee slurry stage before the enzyme treatment, and the extract after the enzyme treatment is subjected to the aroma. A method for producing a coffee extract characterized by adding a distillate is disclosed.
Patent Document 2 discloses a concentrated coffee extract obtained by extracting roasted coffee beans with water for the purpose of providing a concentrated coffee extract rich in richness and aroma and having a good aftertaste. A method for producing a concentrated coffee extract by separating a fraction and treating the concentrate with a porous adsorbent and then mixing the porous adsorbent-treated concentrate and the fraction is disclosed.
しかし、深煎りコーヒー豆から水蒸気蒸留法等で得られたリカバリー(留分又は回収香と呼ばれる)には、芳醇な香りはあるが、深煎りコーヒーに特徴的なナチュラル感、コク・飲み応え感が弱いという、思いもよらない欠点がある。従って、特許文献1の技術では深煎り焙煎豆からの淹れたてのコーヒー感の再現は不十分であった。また、特許文献2の技術では、深煎りコーヒーの独特の香り高さが不十分であった。 However, the recovery (called distillate or recovered incense) obtained from deep roasted coffee beans by the steam distillation method has a rich aroma, but the natural feeling, richness and drinking response characteristic of deep roasted coffee There is an unexpected disadvantage of being weak. Therefore, in the technique of Patent Document 1, reproduction of freshly brewed coffee feeling from deep roasted beans is insufficient. Moreover, with the technique of patent document 2, the unique fragrance height of deep roasted coffee was insufficient.
コーヒーの芳醇な味は、香り、酸味、苦味及び収斂味の間のバランスで成り立っているといわれ、忌避されるべき苦味成分の濃度が低すぎても、香り、酸味、苦味及び収斂味のバランスが崩れ、それによって、風味が劣ると考えられている。
さらに、深煎りコーヒー豆を水蒸気蒸留して得られるリカバリーは、空気との接触により容易に変調するなど、安定性が悪く、抽出時の芳醇な香りを維持することが困難であった。
従って、深煎りコーヒーの複雑な特徴をより忠実に再現でき、しかも保存安定性に優れたコーヒーエキスの提供が要望されている。
The rich taste of coffee is said to be a balance between aroma, acidity, bitterness and astringency, and even if the concentration of bitterness ingredients to be avoided is too low, the balance of aroma, acidity, bitterness and astringency It is believed that the crumbles and thereby the flavor is inferior.
Furthermore, the recovery obtained by steam distillation of deep roasted coffee beans is not stable, such as being easily modulated by contact with air, and it has been difficult to maintain a rich aroma during extraction.
Accordingly, there is a demand for providing a coffee extract that can faithfully reproduce the complex characteristics of deep roasted coffee and that has excellent storage stability.
本発明が解決しようとする課題は、好ましい深煎りの香りを有しながら、不快な苦味・雑味が無く、コクと香りに富み、かつ後味の切れの良いコーヒーエキスを提供することである。 The problem to be solved by the present invention is to provide a coffee extract that has a preferable deep roasted fragrance, has no unpleasant bitterness and a bitter taste, is rich in flavor and aroma, and has a good aftertaste.
エキスの原料となる深煎りコーヒー豆を熱水等で抽出した抽出液を蒸留して留分と濃縮液に分けた場合は、その留分中に焙煎コーヒー感の再現に必要な芳醇な香気(アロマ)が残らず、また、濃縮液中にも好ましい呈味が残らずコーヒーエキスの香味が損なわれる(図1参照)。
そこで、本発明者らは深煎りコーヒーエキスの香味を改善するため、エキスの製造法を種々検討した。
When the extract of deep roasted coffee beans, which is the raw material of the extract, is extracted with hot water, etc., and distilled into a fraction and a concentrate, the rich aroma necessary to reproduce the roasted coffee feel in the fraction (Aroma) does not remain, and a preferred taste does not remain in the concentrated liquid, and the flavor of the coffee extract is impaired (see FIG. 1).
Therefore, the present inventors have studied various methods for producing the extract in order to improve the flavor of the deep roasted coffee extract.
その結果、特定の方法で製造される深煎りコーヒーエキスが、深煎りコーヒー特有の芳醇な香りを持ち、呈味のバランスのとれたエキスであることを見出し、本発明を完成するに至った。
図2に示すように、本発明においては、先ず、深煎りコーヒー豆から抽出液を得る前の段階において、コーヒー豆を粉砕またはスラリー化して、これを蒸留処理に付し、リカバリー液と残渣に分ける。このリカバリーには、深煎りコーヒー豆の芳醇な香りが豊富に含まれる。
一方、苦味・雑味成分の多い残渣から、好ましい呈味成分だけを抽出するために、コーヒー豆残渣を温水で抽出し、またはコーヒースラリー残渣を固液分離し、更にその抽出液を吸着剤と接触させ、苦味・雑味成分だけを吸着剤に吸着させ、好ましい呈味を持った非吸着画分を得る。
As a result, the deep roasted coffee extract produced by a specific method was found to have a rich fragrance unique to deep roasted coffee and a balanced taste, and the present invention was completed.
As shown in FIG. 2, in the present invention, first, coffee beans are pulverized or slurried in a stage before obtaining an extract from deep roasted coffee beans, and this is subjected to a distillation treatment to obtain a recovery liquid and a residue. Divide. This recovery is rich in the rich aroma of deep roasted coffee beans.
On the other hand, in order to extract only the preferred taste component from the residue having a lot of bitter and miscellaneous components, the coffee bean residue is extracted with warm water, or the coffee slurry residue is solid-liquid separated, and the extract is further used as an adsorbent. The non-adsorbed fraction having a preferred taste is obtained by allowing the adsorbent to adsorb only the bitter and miscellaneous components.
次いで、上記で得られたリカバリーと非吸着画分を一定比率で混合することにより、深煎りコーヒー特有の芳醇な香りを持ち、呈味のバランスのとれたコーヒーエキスを得ることができる。
この混合の際に、リカバリー及び非吸着画分をそれぞれ濃縮し、比率を変えることで、香りの強さとコク・飲みごたえのバランスが異なった、さまざまなバリエーションを作ることもできる。
Next, by mixing the recovery obtained above and the non-adsorbed fraction at a constant ratio, a coffee extract having a rich fragrance unique to deep roasted coffee and a balanced taste can be obtained.
During mixing, the recovery and non-adsorbed fractions are concentrated and the ratio is changed to create various variations with different aroma strength and richness / drinking balance.
すなわち、本発明は、
「L値が20以下の深煎りコーヒー豆より抽出液を得る前の段階において、コーヒー粉砕豆またはコーヒースラリーから蒸留により香気成分であるコーヒーエキスAを分画する工程1、工程1のコーヒー豆残渣を温度が50〜100℃の水で抽出して得られる抽出液または工程1のコーヒースラリー残渣から得られた抽出液を吸着剤による吸着処理を行って非吸着画分であるコーヒーエキスBを分画する工程2、及び、コーヒーエキスBの乾燥固形量に対してコーヒーエキスAに含まれるピリジン量の質量比が0.0026〜3.312となるように、コーヒーエキスAとコーヒーエキスBを混合する工程3、を含む製造方法により得られるコーヒーエキス組成物」である。
That is, the present invention
“Before obtaining an extract from deeply roasted coffee beans having an L value of 20 or less, the coffee bean residue in Step 1 and Step 1 for fractionating coffee extract A as an aroma component by distillation from coffee ground beans or coffee slurry. The extract obtained by extracting water with water at a temperature of 50 to 100 ° C. or the extract obtained from the coffee slurry residue in step 1 is subjected to an adsorption treatment with an adsorbent to separate coffee extract B as a non-adsorbed fraction. Step 2 and the coffee extract A and the coffee extract B are mixed so that the mass ratio of the amount of pyridine contained in the coffee extract A to the dry solid amount of the coffee extract B is 0.0026 to 3.312. The coffee extract composition obtained by the manufacturing method including the process 3 to do.
本発明によれば、好ましい深煎りの香りを有しながら、不快な苦味・雑味のない深煎りコーヒーエキス組成物を提供することができ、当該コーヒーエキスは、コクと香りに富み、かつ後味の切れの良いものであるため、コーヒー飲料に添加した場合にナチュラル感、コク・飲みごたえ感を付与することができる。
また、吸着剤による吸着処理で苦味・雑味成分および健康を害する恐れのある成分を低減させることができる。
さらに、コクと香りに富み、かつ後味の切れの良いコーヒーエキスを得ることができる。また、リカバリー中に豊富に存在するが空気との接触によって変化しやすい香気成分(アロマ)の保存安定性に優れる。
According to the present invention, it is possible to provide a deep roasted coffee extract composition that has a preferable deep roasting fragrance and does not have an unpleasant bitterness or miscellaneous taste, and the coffee extract is rich in richness and fragrance and has an aftertaste. Since it is a good one, it can give a natural feeling and a rich and pleasant feeling when added to a coffee beverage.
Moreover, the bitterness / miscellaneous components and components that may be harmful to health can be reduced by the adsorption treatment with the adsorbent.
Furthermore, a coffee extract rich in richness and aroma and having a good aftertaste can be obtained. In addition, it is excellent in storage stability of aroma components (aroma) that are abundant during recovery but easily change by contact with air.
以下に、本発明を実施の形態に即して詳細に説明する。
(1)コーヒー豆
本発明のコーヒーエキス組成物の原材料であるコーヒー豆は、アカネ科コーヒー属のコーヒーの樹の果実(コーヒーチェリー)であれば、生産地や種類にかかわらず、いずれのコーヒー豆でも使用することができる。代表的なコーヒー豆として、レギュラーコーヒーに使われるアラビカ種またはロブスタ種、ブルーマウンテン(ジャマイカ)、コナ(ハワイ島)、キリマンジャロ(タンザニア)、モカ(イエメン、エチオピア)、グアテマラ、コロンビア、マンデリン(インドネシア)、トラジャ(インドネシア)、ジャワコーヒー(インドネシア)、ケニア、サルバドル(エルサルバドル)、コスタリカ、パプアニューギニア、キューバを例示することができる。
Hereinafter, the present invention will be described in detail according to embodiments.
(1) Coffee bean The coffee bean that is the raw material of the coffee extract composition of the present invention is any coffee bean, regardless of the production location or type, as long as it is the fruit of the coffee tree of the genus Rubiaceae (coffee cherry). But it can be used. Typical coffee beans are Arabica or Robusta used in regular coffee, Blue Mountain (Jamaica), Kona (Hawaii), Kilimanjaro (Tanzania), Mocha (Yemen, Ethiopia), Guatemala, Colombia, Mandelin (Indonesia) , Toraja (Indonesia), Java Coffee (Indonesia), Kenya, Salvador (El Salvador), Costa Rica, Papua New Guinea, Cuba.
コーヒーの果実からコーヒー豆を取り出す工程(精製)を経て得られるコーヒー生豆は、焙煎機(コーヒーロースター)を用いて焙煎されるが、本発明で使用するコーヒー豆の焙煎方法(加熱原理や熱源)は、いずれの方法であってもよい。焙煎方法としては、直火焙煎、熱風焙煎、遠赤外線焙煎、マイクロ波焙煎、過熱水蒸気焙煎やこれらの組み合わせである半直火焙煎(熱風焙煎と直火焙煎)、炭火焙煎(熱風焙煎と遠赤外線焙煎)、セラミック焙煎(直火焙煎と遠赤外線焙煎)を例示することができる。 The coffee beans obtained through the process of extracting coffee beans from the coffee fruit (refining) are roasted using a roasting machine (coffee roaster), but the coffee beans roasting method used in the present invention (heating) The principle or heat source may be any method. Roasting methods include direct fire roasting, hot air roasting, far-infrared roasting, microwave roasting, superheated steam roasting, and semi-direct fire roasting (hot air roasting and direct fire roasting). Charcoal fire roasting (hot air roasting and far infrared roasting) and ceramic roasting (direct fire roasting and far infrared roasting) can be exemplified.
一般に日本では、焙煎の度合い(焙煎度)については、焙煎度の低い浅煎りから焙煎度の高い深煎りの順に8段階(ライト→シナモン→ミディアム→ハイ→シティ→フルシティ→フレンチ→イタリアン)に分類されている。
本発明においては、焙煎度がエキスの香りと呈味に大きな影響を及ぼすことから、焙煎度を正確に表現する必要があり、L値が20以下の焙煎豆を深煎り豆と定義する。
ここで、L値での焙煎色とは、焙煎されたコーヒー豆の粉砕サンプルを、ダブルビーム方式(交照測光方式)を採用する色差計(例えば、日本電色工業株式会社製の「ZE2000」など)を用いた反射測定から算出される焙煎色を意味する。具体的には、標準白板の反射率を100とした時の試料の反射率をいう。L値が低いほど焙煎色は暗色、すなわち深煎りであることを示す。
In general, in Japan, the degree of roasting (roasting degree) is 8 levels in order from light roasting to low roasting to deep roasting with a high roasting degree (light → cinnamon → medium → high → city → full city → French). → Italian).
In the present invention, since the roasting degree has a great influence on the aroma and taste of the extract, it is necessary to accurately represent the roasting degree, and roasted beans having an L value of 20 or less are defined as deep roasted beans. To do.
Here, the roasted color at the L value is a color difference meter (for example, “Nippon Denshoku Industries Co., Ltd.” manufactured by Nippon Denshoku Industries Co., Ltd.) that employs a double beam method (a cross light metering method). ZE2000 ”etc.) means roasted color calculated from reflection measurement. Specifically, it refers to the reflectance of the sample when the reflectance of the standard white plate is 100. The lower the L value, the darker the roast color, that is, deep roast.
L値の測定方法は以下の通りである。
(1)焙煎されたコーヒー豆を細挽きに粉砕する。
(2)次に、粉砕したコーヒーサンプルを、上記の色差計の測定用セルに満たすよう粉砕豆を入れ、セル底部に隙間が空かないように、タッピングを行う。
(3)続いて、色差計を始動させて、反射率測定を行い、L値を表示させる。
The measuring method of L value is as follows.
(1) Crush roasted coffee beans into finely ground.
(2) Next, the ground coffee sample is put so that the measurement cell of the color difference meter is filled with the ground beans, and tapped so that there is no gap at the bottom of the cell.
(3) Subsequently, the color difference meter is started, the reflectance is measured, and the L value is displayed.
本発明におけるL値は以下のようにして決定した。
コーヒー豆を深煎りすると、甘味が減り、苦味が増すことはよく知られている。そこで、焙煎度(L値)を変え、コーヒー抽出液の甘味、苦味のバランスを官能評価により調べたところ、以下の表の通り、おおよそL値=23を境に、甘みと苦味のバランスが逆転していることが判明した。
The L value in the present invention was determined as follows.
It is well known that deep roasting coffee beans reduces sweetness and increases bitterness. Therefore, when the roasting degree (L value) was changed and the balance of sweetness and bitterness of the coffee extract was examined by sensory evaluation, the balance between sweetness and bitterness was roughly around the L value = 23 as shown in the table below. It turned out to be reversed.
また、同時にコーヒー抽出液中の香気成分を分析したところ、コーヒー豆の焙煎と共に(L値の低下と共に)、ピリジンが著しく増えていることが分かった(図3参照)。
そこで、本発明においては、甘みに比べて苦味が強く、かつピリジン量が著しく増えるL値が20以下14以上を、深煎りと定義したのである。一般に、コーヒー豆を焙煎しても、L値が14以下ではコーヒー豆が焦げてしまうため、飲用に供することができない。そこで、本発明では、好ましくはL値が14〜19、特に好ましくは15〜17の焙煎豆を使用する。
At the same time, the aroma components in the coffee extract were analyzed, and it was found that pyridine was remarkably increased with the roasting of coffee beans (with a decrease in L value) (see FIG. 3).
Therefore, in the present invention, an L value of 20 or less and 14 or more, which has a stronger bitterness than sweetness and a marked increase in the amount of pyridine, is defined as deep roasting. In general, even when roasted coffee beans, if the L value is 14 or less, the coffee beans will be burnt and cannot be used for drinking. Therefore, in the present invention, roasted beans preferably having an L value of 14 to 19, particularly preferably 15 to 17 are used.
工程1〜3の抽出処理に付する前に、焙煎豆を粉状に細かく粉砕(グラインド)して粉砕豆にする。粉砕は、コーヒーミル、グラインダーの他、乳鉢や石臼などを使用してもよい。一般に、粉砕の度合いは粉の大きさに応じて、極細挽き、細挽き、中挽き、粗挽きに分類される。
本発明では粉砕の程度は特定されないが、残渣の温水抽出の観点から細挽きが好ましい。なお、本発明では、焙煎豆を挽いて粉状に加工した市販のコーヒーを購入して使用することができる。
なお、後述の工程1において、水蒸気蒸留法を適用する場合は焙煎豆の粉砕物をそのまま使用できるが、気液向流接触法を適用する場合は焙煎豆の粉砕物を液状もしくはスラリー(水中にコーヒー豆の粒子が分散した高濃度懸濁液)にしてから気液向流接触装置に導入する。
Prior to being subjected to the extraction process in steps 1 to 3, the roasted beans are finely pulverized (grinded) into a pulverized bean. For pulverization, a mortar or a stone mortar may be used in addition to a coffee mill and a grinder. Generally, the degree of pulverization is classified into ultrafine grinding, fine grinding, medium grinding, and coarse grinding according to the size of the powder.
In the present invention, the degree of grinding is not specified, but fine grinding is preferred from the viewpoint of hot water extraction of the residue. In the present invention, commercially available coffee obtained by grinding roasted beans into a powder can be purchased and used.
In Step 1, which will be described later, when the steam distillation method is applied, the pulverized product of roasted beans can be used as it is. However, when the gas-liquid countercurrent contact method is applied, the crushed product of roasted beans is liquid or slurry ( A high-concentration suspension in which coffee bean particles are dispersed in water) and then introduced into a gas-liquid countercurrent contact device.
(2)工程1
工程1は、コーヒー粉砕豆またはコーヒースラリーを蒸留により香気成分であるコーヒーエキスA(図2におけるリカバリー)とコーヒー豆残渣(蒸留残渣)を分画する工程で
ある。
蒸留方法として、常圧蒸留、加圧蒸留、減圧蒸留、水蒸気蒸留、炭酸ガス蒸留、分子蒸留及び共沸蒸留を例示することができる。特に、深煎りコーヒーの香りを余すところなく捕集できる点から、水蒸気蒸留装置又は気液向流接触装置を用いた蒸留が好ましい。
深煎りコーヒー豆から抽出されたコーヒー液をそのまま吸着剤で処理すると、苦味・雑味と共にせっかくの特徴的な香りも吸着除去されてしまうので、本発明では吸着処理前にリカバリーを分ける必要があり、また、深煎りコーヒーの香りを余すところなく捕集するためには、コーヒー豆より抽出液を得る前の段階において、直接、コーヒー豆から水蒸気蒸留することが有効である。
(2) Step 1
Step 1 is a step of fractionating coffee extract A (recovery in FIG. 2) and coffee bean residue (distillation residue) as aromatic components by distillation of coffee ground beans or coffee slurry.
Examples of the distillation method include atmospheric distillation, pressure distillation, vacuum distillation, steam distillation, carbon dioxide distillation, molecular distillation, and azeotropic distillation. In particular, distillation using a steam distillation apparatus or a gas-liquid countercurrent contact apparatus is preferred from the viewpoint that the scent of deep roasted coffee can be collected without any excess.
If the coffee liquid extracted from deep roasted coffee beans is treated with an adsorbent as it is, the characteristic aroma as well as bitterness and miscellaneous taste will be adsorbed and removed, so it is necessary to separate recovery before the adsorption treatment in the present invention. Moreover, in order to fully collect the scent of deep roasted coffee, it is effective to perform steam distillation directly from the coffee beans in the stage before obtaining the extract from the coffee beans.
水蒸気蒸留法は、原料に水蒸気を通気し、水蒸気に伴われて留出してくる香気成分を水蒸気とともに凝縮させる方法であり、原料の嗜好飲料用原料の種類等に応じて、加圧水蒸気蒸留、常圧水蒸気蒸留、減圧水蒸気蒸留のいずれかの蒸留手段を採用することができる。
具体的には、例えば、原料の焙煎コーヒー粉砕豆を仕込んだ水蒸気蒸留釜の底部から水蒸気を吹き込み、上部の留出側に接続した冷却器で留出蒸気を冷却することにより、凝縮物として揮発性香気成分を含有する留出液を捕集することができる。
必要に応じて、この香気捕集装置の先に冷媒を用いたコールドトラップを接続することにより、より低沸点の揮発性香気成分をも確実に捕集することができる。
本発明において、常圧または減圧状態で、60〜100℃の蒸気を蒸留装置に導入することが好ましい。
The steam distillation method is a method in which water vapor is passed through a raw material, and the aromatic component distilled off accompanying the water vapor is condensed together with the water vapor. Any distillation means such as pressure steam distillation or vacuum steam distillation can be employed.
Specifically, for example, by blowing steam from the bottom of a steam distillation kettle charged with raw roasted coffee ground beans and cooling the distilled steam with a cooler connected to the upper distillation side, A distillate containing a volatile aroma component can be collected.
If necessary, a volatile fragrance component having a lower boiling point can be reliably collected by connecting a cold trap using a refrigerant to the end of the fragrance collection device.
In this invention, it is preferable to introduce | transduce a vapor | steam of 60-100 degreeC into a distillation apparatus in a normal pressure or pressure reduction state.
また、水蒸気蒸留の際に、窒素ガスなどの不活性ガス及び/又はビタミンCなどの抗酸化剤の存在下で蒸留することにより香気成分の加熱による劣化を効果的に防止することができるので好適である。水蒸気蒸留では、各成分は沸点よりかなり低温度で留出でき、低沸点成分の蒸発を促進し、高温における変質を防ぐというメリットがある。従って、深煎り豆中の香気を低沸点成分はもちろんのこと、高沸点の香気成分までも、温度による変質の影響を受けず、効率よく採取することができる。 In addition, when steam distillation is performed, distillation in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C can effectively prevent deterioration due to heating of aroma components. It is. Steam distillation has the merit that each component can be distilled at a temperature considerably lower than the boiling point, promotes evaporation of the low boiling point component, and prevents alteration at high temperature. Therefore, not only low-boiling components but also high-boiling flavor components in deep roasted beans can be efficiently sampled without being affected by alteration due to temperature.
気液向流接触装置は、水蒸気蒸留装置の改良型であり、特にスピニングコーンカラム(SCC)抽出装置(回転円錐型向流接触装置)が好適である。
気液向流接触抽出法はそれ自体既知の各種の方法で実施することができ、例えば、特公平7−22646号公報に記載の装置を用いて抽出する方法を採用することができる。
この装置を用いて香気を回収する手段を具体的に説明すると、回転円錐と固定円錐が交互に組み合わせられた構造を有する気液向流接触抽出装置の回転円錐上に、液状またはペースト状の原料を上部から流下させると共に、下部から蒸気を上昇させ、該原料に本来的に存在している香気成分を回収する方法を例示することができる。この気液向流接触抽出装置の操作条件としては、該装置の処理能力、原料の種類および濃度、香気の強度その他によって任意に選択することができる。
The gas-liquid countercurrent contact device is an improved type of the steam distillation device, and a spinning cone column (SCC) extraction device (rotating cone type countercurrent contact device) is particularly suitable.
The gas-liquid countercurrent contact extraction method can be carried out by various methods known per se, and for example, a method of extraction using an apparatus described in Japanese Patent Publication No. 7-22646 can be adopted.
The means for recovering fragrance using this apparatus will be described in detail. On the rotating cone of the gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined, a liquid or paste-like raw material is used. Can be flown down from the upper part, and the steam is raised from the lower part, and a method of recovering the aromatic component originally present in the raw material can be exemplified. The operating conditions of the gas-liquid countercurrent contact extraction apparatus can be arbitrarily selected depending on the processing capacity of the apparatus, the type and concentration of the raw material, the intensity of the aroma, and the like.
本発明をSCCを使用して実施する場合、液状又はペースト状のコーヒー豆から香気成分を回収し、SCC処理中に副次的に得られるコーヒー豆抽出液およびコーヒー豆ペーストからコーヒー豆を分離除去した後、抽出液およびペーストの活性炭処理を行い、両者を合わせることにより本発明のコーヒーエキス組成物を得ることができる。
すなわち、湿式粉砕した深煎りコーヒー豆を、20〜95℃の温水にて液状もしくはスラリーとし、該スラリーをSCCにて処理することでリカバリーであるコーヒーエキスAを回収する第1の工程と、SCC処理により香気成分が除去された残渣である抽出液もしくはスラリーを回収し、フィルターろ過や遠心分離等で固形物を除去することで得られた清澄な抽出液を更に活性炭処理などの吸着剤処理を行い、非吸着画分であるコーヒーエキスBを分画する工程2と、第1の工程により得られたコーヒーエキスAと第2の工程で得られたコーヒーエキスBとを所定の配合割合で混合する第3の工程により、本発明のコーヒーエキスを得ることができる。
When carrying out the present invention using SCC, aroma components are recovered from liquid or pasty coffee beans, and coffee beans are separated and removed from the coffee bean extract and coffee bean paste that are obtained as a secondary during SCC processing. After that, the extract and paste are subjected to activated carbon treatment, and the both are combined to obtain the coffee extract composition of the present invention.
That is, a first step of recovering coffee extract A which is a recovery by making wet roasted coffee beans into a liquid or slurry with hot water of 20 to 95 ° C. and treating the slurry with SCC; The extract or slurry, which is a residue from which fragrance components have been removed by the treatment, is collected, and the clear extract obtained by removing solids by filtration or centrifugation is further subjected to an adsorbent treatment such as activated carbon treatment. Step 2 of fractionating coffee extract B, which is a non-adsorbed fraction, and mixing coffee extract A obtained in the first step and coffee extract B obtained in the second step in a predetermined blending ratio By the third step, the coffee extract of the present invention can be obtained.
本発明のコーヒーエキスAは、上述した方法で得られるリカバリーそのものでも使用することができるが、該リカバリーを任意の濃縮手段を用いて香気濃縮物の形態とすることもできる。かかる濃縮手段としては、例えば、該リカバリーを合成吸着剤に吸着せしめ、次いでエタノールで脱着することにより得ることができる。
合成吸着剤としては、特に限定されないが、例えば、スチレン−ジビニルベンゼン共重合体、エチルビニルベンゼンとジビニルベンゼン共重合体、2,6−ジフェニル−9−フェニルオキサイドの重合体等を例示することができる。
The coffee extract A of the present invention can be used in the recovery itself obtained by the above-described method, but the recovery can also be made into the form of a fragrance concentrate using any concentration means. Such a concentration means can be obtained, for example, by adsorbing the recovery to a synthetic adsorbent and then desorbing with ethanol.
The synthetic adsorbent is not particularly limited, and examples thereof include styrene-divinylbenzene copolymer, ethylvinylbenzene and divinylbenzene copolymer, and 2,6-diphenyl-9-phenyloxide polymer. it can.
かかる合成吸着剤の好ましい例としては、その表面積が、例えば、約300m2/g以上及び細孔分布が好ましくは約10Å〜約500Åである多孔性重合樹脂を例示することができる。この条件に該当する多孔性重合樹脂としては、例えば、HP樹脂(三菱化学社製)、SP樹脂(三菱化学社製)、「XAD−4」(ローム・ハース社製)などがあり、市場で容易に入手することができる。また、メタアクリル酸エステル系樹脂も、例えば、「XAD−7」および「XAD−8」(ローム・ハース社製)などの商品として入手することができる。 As a preferable example of such a synthetic adsorbent, a porous polymer resin having a surface area of, for example, about 300 m 2 / g or more and a pore distribution of preferably about 10 to about 500 can be exemplified. Examples of the porous polymer resin that meets this condition include HP resin (manufactured by Mitsubishi Chemical Corporation), SP resin (manufactured by Mitsubishi Chemical Corporation), and "XAD-4" (manufactured by ROHM Haas). It can be easily obtained. In addition, methacrylic ester resins are also available as products such as “XAD-7” and “XAD-8” (manufactured by Rohm Haas).
また、上述のリカバリーを合成吸着剤に吸着させる処理手段としては、バッチ方式あるいはカラム方式のいずれも採用できるが、作業性の点からカラム方式を好ましく採用することができる。カラム方式で吸着させる方法としては、例えば、上記のような合成吸着剤を充填したカラムに、該吸着剤の10倍〜1000倍のリカバリーを通液することにより、香気成分を吸着させることができる。
次いで、該吸着剤を水洗した後、50〜95重量%のエタノール溶液をSV=0.1〜10/hの流速で通液し、該吸着剤に吸着されている香気成分を溶出させることにより水溶性の香気濃縮物とすることができる。
Moreover, as a processing means for adsorbing the above recovery to the synthetic adsorbent, either a batch method or a column method can be adopted, but the column method can be preferably adopted from the viewpoint of workability. As a method of adsorbing by a column method, for example, an aromatic component can be adsorbed by passing
Next, after washing the adsorbent with water, a 50 to 95 wt% ethanol solution is passed at a flow rate of SV = 0.1 to 10 / h to elute aroma components adsorbed on the adsorbent. A water-soluble fragrance concentrate can be obtained.
また、他の濃縮手段としては、例えば、上述したリカバリーを油脂類で抽出することにより得ることができる。かかる油脂類としては特に限定されないが、例えば、大豆油、米油、ゴマ油、ピーナッツ油、コーン油、菜種油、ヤシ油、パーム油などの植物油脂類及びそれらの硬化油;牛脂、豚脂、魚油などの動物油脂類及びそれらの硬化油;中鎖脂肪酸トリグリセライド(以下、MCTと称することがある)などを挙げることができ、得られるエキスの安定性の点でMCTを好ましく例示することができる。 Moreover, as another concentration means, it can obtain by extracting the recovery mentioned above with fats and oils, for example. Such fats and oils are not particularly limited. For example, vegetable oils such as soybean oil, rice oil, sesame oil, peanut oil, corn oil, rapeseed oil, coconut oil, palm oil, and hardened oils thereof; beef fat, pork fat, fish oil Animal fats and oils such as these and their hardened oils; medium chain fatty acid triglycerides (hereinafter sometimes referred to as MCT) and the like, and MCT can be preferably exemplified in terms of the stability of the resulting extract.
かかるMCTとしては、例えば、カプロン酸トリグリセリド、カプリル酸トリグリセリド、カプリン酸トリグリセリド、ラウリン酸トリグリセリド及びこれらの任意の混合物の如き炭素原子数6〜12の中鎖脂肪酸のトリグリセリドを挙げることができる。殊に、カプリル酸トリグリセリド及びカプリン酸トリグリセリド及びこれらの任意の混合物を好ましく挙げることができる。これらのMCT混合物は市場で安価に且つ容易に入手することができる。 Examples of such MCT include triglycerides of medium chain fatty acids having 6 to 12 carbon atoms such as caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, lauric acid triglyceride and any mixture thereof. In particular, caprylic acid triglyceride and capric acid triglyceride and any mixture thereof can be preferably mentioned. These MCT mixtures are easily and inexpensively available on the market.
リカバリーに対する油脂類の使用量は、原料の種類、リカバリー中の香気成分濃度などにより異なるが、例えば、使用したリカバリー100重量部に対し0.1〜100重量部、好ましくは1〜50重量部を例示することができる。抽出は、振とうもしくは攪拌条件下に行うことができ、抽出温度、抽出時間は適宜に選択でき、例えば、10〜80℃の温度範囲にて5分間〜2時間の範囲内を例示することができる。抽出後、静置し、一般に用いられている分離方法、例えば、デカンテーション、遠心分離により油層部と、水層部を分離する。
水層部に更に油脂類を添加して抽出することにより、効率よくリカバリー中の香気成分を回収することができる。得られた油層部は、例えば、無水硫酸ナトリウムなどの脱水剤にて脱水して、例えば、濾紙による濾過等の清澄濾過手段により油溶性の香気濃縮物とすることができる。
The amount of fats and oils used for recovery varies depending on the type of raw material, the concentration of aroma components during recovery, etc., for example, 0.1 to 100 parts by weight, preferably 1 to 50 parts by weight per 100 parts by weight of recovery used. It can be illustrated. Extraction can be performed under shaking or stirring conditions, and the extraction temperature and extraction time can be selected as appropriate. For example, the temperature range of 10 to 80 ° C. can be exemplified within the range of 5 minutes to 2 hours. it can. After extraction, the mixture is allowed to stand, and the oil layer part and the water layer part are separated by a commonly used separation method such as decantation or centrifugation.
By further adding and extracting oils and fats to the water layer part, it is possible to efficiently recover the aroma component during recovery. The obtained oil layer part can be dehydrated with a dehydrating agent such as anhydrous sodium sulfate, for example, and can be made into an oil-soluble fragrance concentrate by a clear filtration means such as filtration with filter paper.
また、リカバリーは、逆浸透膜により濃縮することもできる。濃縮に用いる逆浸透膜の材質には特に制限はなく、例えば、酢酸セルロースのようなセルロース系の膜や、ポリスルホンの支持材とポリエーテルの合成膜よりなる合成高分子系の複合膜などを使用することができる。逆浸透膜による濃縮を行えば、 この他の濃縮と異なり、リカバリーを高温に加熱することがなく、芳香成分が水相から一時的に分離することもなく、リカバリーから水分が逆浸透膜を通過することによって濃縮が行われるので、芳香成分の変質や分離が生ずることがなく好ましい。 Recovery can also be concentrated by a reverse osmosis membrane. The material of the reverse osmosis membrane used for concentration is not particularly limited. For example, a cellulose membrane such as cellulose acetate or a synthetic polymer composite membrane comprising a polysulfone support material and a polyether synthetic membrane is used. can do. Concentration with a reverse osmosis membrane, unlike other concentrations, does not heat the recovery to a high temperature and does not temporarily separate the fragrance component from the aqueous phase, allowing moisture to pass through the reverse osmosis membrane. In this way, the concentration is performed, which is preferable since the aromatic component is not altered or separated.
本発明方法において、逆浸透膜による濃縮は、温度5〜40℃において、好ましくは温度5〜20℃において、より好ましくは温度10〜15℃において行う。逆浸透膜モジュールの形状には特に制限はなく、例えば、スパイラルモジュール、キャピラリーモジュール、チューブラーモジュールなどから任意に選択することができる。必要に応じて任意の複数個の逆浸透膜モジュールを直列に又は並列に連結することができる。通常、リカバリーの濃縮は短時間で行うことが好ましく、そのために膜面積の大きい逆浸透膜モジュール又は複数個の逆浸透膜モジュールが使用される。 In the method of the present invention, the concentration by the reverse osmosis membrane is performed at a temperature of 5 to 40 ° C, preferably at a temperature of 5 to 20 ° C, more preferably at a temperature of 10 to 15 ° C. There is no restriction | limiting in particular in the shape of a reverse osmosis membrane module, For example, it can select arbitrarily from a spiral module, a capillary module, a tubular module, etc. Any plurality of reverse osmosis membrane modules can be connected in series or in parallel as required. Usually, the concentration of recovery is preferably performed in a short time. For this purpose, a reverse osmosis membrane module having a large membrane area or a plurality of reverse osmosis membrane modules is used.
本発明方法において、逆浸透膜処理に際してポンプによりリカバリーを5〜50kgf/cm2、好ましくは10〜30kgf/cm2に加圧して行う。逆浸透膜による濃縮は、連続式に行ってもよく、回分式に行ってもよい。本発明方法により得られるリカバリーの高濃縮液は、処理工程において加熱処理を受けていないので、香気の喪失又は変化を生ずることがなく、芳香成分をそのまま高濃縮状態において保持している。 In the present invention method, 5~50kgf / cm 2 recovery by the pump during the reverse osmosis membrane treatment, preferably carried out by pressurizing the 10~30kgf / cm 2. Concentration by the reverse osmosis membrane may be performed continuously or batchwise. The recovered highly concentrated liquid obtained by the method of the present invention has not been subjected to heat treatment in the treatment step, and thus the aromatic component is maintained as it is in a highly concentrated state without causing loss or change of aroma.
(3)工程2
工程1における蒸留後のコーヒー豆残渣を、50〜100℃、好ましくは70〜90℃の温水で抽出し、その抽出液を、吸着剤による吸着処理に付する。または、工程1における蒸留後のコーヒースラリー残渣を固液分離し、その抽出液を、吸着剤による吸着処理に付する。この処理によって、コーヒー豆残渣中の不快な苦味・雑味成分だけを吸着剤に吸着させ、好ましい呈味を持ち吸着剤に吸着されない画分であるコーヒーエキスBを得ることができる。
コーヒー豆に含まれるカフェインは、蒸留後のコーヒー豆残渣に存在するが、比較的低分子量(分子量194.19)のため、逆浸透膜、限外濾過膜、精密濾過膜等の高分子膜処理を使っては除去できない。しかし、吸着剤処理によって吸着除去できるので、本発明はカフェイン含有量の少ないコーヒーエキス製造に有利である。
(3) Step 2
The coffee bean residue after distillation in step 1 is extracted with hot water at 50 to 100 ° C., preferably 70 to 90 ° C., and the extract is subjected to an adsorption treatment with an adsorbent. Alternatively, the coffee slurry residue after distillation in Step 1 is subjected to solid-liquid separation, and the extract is subjected to an adsorption treatment with an adsorbent. By this treatment, only the unpleasant bitterness and miscellaneous components in the coffee bean residue are adsorbed on the adsorbent, and coffee extract B, which is a fraction that has a favorable taste and is not adsorbed by the adsorbent, can be obtained.
Caffeine contained in coffee beans is present in the coffee bean residue after distillation, but because of its relatively low molecular weight (molecular weight 194.19), polymer membranes such as reverse osmosis membranes, ultrafiltration membranes, and microfiltration membranes It cannot be removed using processing. However, since it can be adsorbed and removed by adsorbent treatment, the present invention is advantageous for producing a coffee extract having a low caffeine content.
すなわち、コーヒーエキス組成物に含まれるカフェインの濃度は好ましくは3.18〜2958ppm、特に好ましくは17.4〜2044.5ppmである。
本発明において用いる吸着剤としては、活性炭や合成吸着樹脂材を使用することができる。一般に工業レベルで使用されているものであれば特に限定されない。
That is, the concentration of caffeine contained in the coffee extract composition is preferably 3.18 to 2958 ppm, particularly preferably 17.4 to 2044.5 ppm.
As the adsorbent used in the present invention, activated carbon or a synthetic adsorption resin material can be used. Generally, it is not particularly limited as long as it is used at an industrial level.
活性炭は大きな比表面積と吸着能をもつ多項質の炭素質物質であるため吸着剤として用いられるものである。原料の木炭、ヤシがら、石炭チャー等を十分に炭化した後、水蒸気による高温処理あるいは塩化亜鉛等の水溶液の含浸と高温焼成などの方法で賦活し製造されている。一般に、比表面積は800〜1200m2・g-1、細孔容積0.2〜2cm3・g-1、細孔径1〜4nmである。活性炭の組成は炭素を主成分とするが他に少量の水素、酸素、無機成分を含み、化学構造はグラファイトを基本とするが無定形で表面にヒドロキシル基、キノン基などの官能基を持っている。
本発明において用いる活性炭として、例えば、「太閤(商品名)」(フタムラ化学社製)、「白鷺(商品名)」(キリン協和フーズ社製)、「クラレコール(商品名)」(クラレケミカル社製)などの市販品を用いることができる。
Activated carbon is used as an adsorbent because it is a polymorphic carbonaceous material having a large specific surface area and adsorption capacity. After sufficiently charcoalizing raw charcoal, palm, coal char, etc., it is activated and produced by high temperature treatment with steam or impregnation with an aqueous solution such as zinc chloride and high temperature firing. In general, the specific surface area is 800 to 1200 m 2 · g −1 , the pore volume is 0.2 to 2 cm 3 · g −1 , and the pore diameter is 1 to 4 nm. The composition of activated carbon is mainly composed of carbon, but also contains a small amount of hydrogen, oxygen, and inorganic components. The chemical structure is based on graphite, but it is amorphous and has functional groups such as hydroxyl and quinone groups on the surface. Yes.
As the activated carbon used in the present invention, for example, “Dazai (trade name)” (Futamura Chemical Co., Ltd.), “Shirakaba (trade name)” (Kirin Kyowa Foods Co., Ltd.), “Kuraray Coal (trade name)” (Kuraray Chemical Co., Ltd.) Commercial products such as manufactured) can be used.
本工程における活性炭処理の条件としては、特に限定されることはないが、苦味・雑味成分の除去、好ましい呈味成分の回収率の観点から、活性炭使用量が抽出液の乾燥固形1質量部に対し、活性炭0.12〜2.5質量部、処理温度が0〜40℃、処理時間は30分間以上が好ましい。活性炭量がコーヒー豆残渣1質量部に対し、活性炭2.6質量部以上、又は処理時間が29分間以下の場合、沈殿が発生したり呈味成分の回収率が低下したりする。 The conditions for the activated carbon treatment in this step are not particularly limited, but from the viewpoint of removal of bitter and miscellaneous components and recovery of preferred taste components, the amount of activated carbon used is 1 part by mass of the dried solid of the extract. In contrast, 0.12 to 2.5 parts by mass of activated carbon, a treatment temperature of 0 to 40 ° C, and a treatment time of 30 minutes or more are preferable. When the amount of activated carbon is 2.6 parts by mass or more of activated carbon with respect to 1 part by mass of the coffee bean residue, or the treatment time is 29 minutes or less, precipitation occurs or the recovery rate of taste components decreases.
本発明で使用する合成吸着剤としては、合成吸着剤として使用できるものであれば特に限定されることはないが、好ましくは、その母体がスチレン系、例えば「アンバーライト(登録商標)XAD−16」(オルガノ株式会社製)、スチレン−ジビニルベンゼン系、例えば「ダイヤイオン(登録商標)HP−20」(三菱化学株式会社製)、「セパビーズ(登録商標)SP−700」(三菱化学株式会社製)、アクリル系、例えば「ダイヤイオンWK−10」(三菱化学株式会社製)、メタクリル系、例えば「ダイヤイオンHP−2MG」(三菱化学株式会社製)、アクリル酸エステル系、例えば「アンバーライトXAD−7」(オルガノ株式会社製)、アミド系、例えば「アンバーライトXAD−11」(オルガノ株式会社製)、デキストラン系、例えば「セファデックス(登録商標)G−25」(アマシャム ファルマシア バイオテク社製)、ポリビニル系、例えば「ダイヤイオンFP−II」(三菱化学株式会社製)などが使用でき、特に好ましくは「セパビーズ(登録商標)SP−70」(三菱化学株式会社製)が使用される。 The synthetic adsorbent used in the present invention is not particularly limited as long as it can be used as a synthetic adsorbent. Preferably, the matrix is styrene, such as “Amberlite (registered trademark) XAD-16”. "(Organo Corporation), styrene-divinylbenzene series, for example," Diaion (registered trademark) HP-20 "(manufactured by Mitsubishi Chemical Corporation)," Separbeads (registered trademark) SP-700 "(manufactured by Mitsubishi Chemical Corporation) ), Acrylic, such as “Diaion WK-10” (Mitsubishi Chemical Co., Ltd.), methacrylic, such as “Diaion HP-2MG” (Mitsubishi Chemical Co., Ltd.), acrylic ester, such as “Amberlite XAD” -7 "(manufactured by Organo Corporation), amide-based, such as" Amberlite XAD-11 "(manufactured by Organo Corporation), Dextst For example, “Sephadex (registered trademark) G-25” (manufactured by Amersham Pharmacia Biotech), polyvinyl type, such as “Diaion FP-II” (manufactured by Mitsubishi Chemical Corporation), etc. can be used. Sepabeads (registered trademark) SP-70 "(manufactured by Mitsubishi Chemical Corporation) is used.
本工程における合成吸着剤処理の条件としては、特に限定されることはないが、苦味・雑味成分の除去、好ましい呈味成分の回収率の観点から、合成吸着剤使用量が抽出液の乾燥固形1kgに対し、イオン交換水で膨潤させた吸着剤が0.5〜2L、処理温度が0〜40℃、処理時間は60分間以上が好ましい。吸着剤量がコーヒー豆残渣1kgに対し、吸着剤が2L以上、又は処理時間が59分間以下の場合、沈殿が発生したり呈味成分の回収率が低下したりする。
深煎りコーヒー豆の好ましい呈味が含まれる活性炭非吸着画分を炉別し、好ましくは減圧濃縮等の方法で濃縮(約3.5倍)を行ったのちに、次の工程3に使用する。
The conditions for the treatment with the synthetic adsorbent in this step are not particularly limited, but the amount of the synthetic adsorbent used for drying the extract is from the viewpoint of removing bitter and miscible components and recovering the preferred taste components. It is preferable that the adsorbent swollen with ion-exchanged water is 0.5 to 2 L, the processing temperature is 0 to 40 ° C., and the processing time is 60 minutes or more with respect to 1 kg of solid. When the adsorbent amount is 2 L or more or the processing time is 59 minutes or less with respect to 1 kg of coffee bean residue, precipitation occurs or the recovery rate of taste components decreases.
The activated carbon non-adsorbed fraction containing the preferred taste of deep roasted coffee beans is separated by furnace and preferably used for the next step 3 after concentration (about 3.5 times) by a method such as vacuum concentration. .
(4)工程3
工程2で得られたコーヒーエキスAと工程3で得られたコーヒーエキスBを混合して、本発明のコーヒーエキス組成物を得ることができる。
同じ組成のコーヒーエキスでも、コーヒーエキスAとコーヒーエキスBの濃縮度合により配合比が変わってしまう。
しかしながら、香気と呈味のバランスがとれたコーヒーエキスを製造するためには、コーヒーエキスAとコーヒーエキスBの混合比が重要な要件である。
(4) Step 3
The coffee extract A obtained in step 2 and the coffee extract B obtained in step 3 can be mixed to obtain the coffee extract composition of the present invention.
Even with coffee extracts having the same composition, the blending ratio varies depending on the degree of concentration of coffee extract A and coffee extract B.
However, in order to produce a coffee extract having a good balance between flavor and taste, the mixing ratio of coffee extract A and coffee extract B is an important requirement.
そこで本発明においては、コーヒーエキスAとコーヒーエキスBの混合比を正確かつ客観的に表示するため、深煎りコーヒーの芳醇な香りをもたらしコーヒーエキスAに存在するピリジンと、コーヒーエキスBの乾燥固形量との比を指標にして、香味的に最適な配合比を決定することにした。深煎りコーヒーのコーヒーエキスの呈味は、苦味・雑味が抑えられていることが好ましいので、コーヒーエキスBの乾燥固形量(=コーヒーエキスBの添加量と同義)を指標に最適な配合比を決定した。なお、リカバリー由来の固形物はない。 Therefore, in the present invention, in order to accurately and objectively display the mixing ratio of the coffee extract A and the coffee extract B, pyridine present in the coffee extract A that brings a rich aroma of deep roasted coffee and the dry solid of the coffee extract B Using the ratio to the amount as an index, the optimum blending ratio in flavor was determined. The taste of the coffee extract of deep roasted coffee is preferably reduced in bitterness and miscellaneous taste, so the optimal blend ratio is based on the dry solid content of coffee extract B (= synonymous with the amount of coffee extract B added) It was determined. There is no solid material derived from recovery.
すなわち、コーヒーエキスBの乾燥固形量に対してコーヒーエキスAに含まれるピリジン量の質量比が0.0026〜3.312、好ましくは0.0043〜0.6611となるように、コーヒーエキスAとコーヒーエキスBとを混合してコーヒーエキス組成物を製造する。
また、コーヒーエキス組成物中のコーヒーエキスBの乾燥固形量は0.008〜6.8質量%、好ましくは0.04〜4.7質量%である。
That is, the coffee extract A and the coffee extract A so that the mass ratio of the amount of pyridine contained in the coffee extract A to the dry solid amount of the coffee extract B is 0.0026 to 3.312, preferably 0.0039 to 0.6611. Coffee extract B is mixed to produce a coffee extract composition.
Further, the dry solid content of the coffee extract B in the coffee extract composition is 0.008 to 6.8% by mass, preferably 0.04 to 4.7% by mass.
製造工程中のコーヒーエキスAとコーヒーエキスBの配合比を規定するためには、溶液100g当たりの可溶性固形物重量(g)であるブリックス(Brix)値をもとにした溶質量の比を用いる方が便利であり、実用的である。
従って、コーヒーエキス組成物を構成するコーヒーエキスAとコーヒーエキスBのブリックス換算での溶質量比が、A:B=10055:1〜1:13、好ましくは20:1〜1:8である。
In order to define the blending ratio of coffee extract A and coffee extract B during the manufacturing process, the ratio of dissolved mass based on the Brix value, which is the soluble solid weight (g) per 100 g of solution, is used. Is more convenient and practical.
Therefore, the melt mass ratio in terms of Brix of the coffee extract A and the coffee extract B constituting the coffee extract composition is A: B = 10055: 1 to 1:13, preferably 20: 1 to 1: 8.
(5)コーヒーエキス組成物の使用対象及び添加量
本発明のコーヒーエキス組成物は、容器詰めの深煎りコーヒー飲料をはじめ、各種飲食品に適度な深煎りコーヒー風味を付与する素材、すなわち香味付与剤として適している。
(5) Use object and addition amount of coffee extract composition The coffee extract composition of the present invention is a material that imparts an appropriate deep roast coffee flavor to various foods and drinks, including container-packed deep roast coffee beverages, that is, imparting flavor. Suitable as an agent.
香味付与の対象となる飲食品としては、例えば、コーヒー、紅茶、清涼飲料、乳酸菌飲料、無果汁飲料、果汁入り飲料、栄養ドリンクなどの飲料類、チューハイなどの酒類、スナック類、栄養食品、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊かん等のデザート類、クッキー、ケーキ、チョコレート、チューイングガム、饅頭等の菓子類、菓子パン、食パン等のパン類、ラムネ菓子、タブレット、錠菓類などを挙げることができるが、特に柑橘系の炭酸飲料、果汁、果汁飲料、乳性飲料、茶飲料等に好適である。 Examples of the foods and drinks to be flavored include coffee, tea, soft drinks, lactic acid bacteria beverages, fruit juice drinks, fruit juice drinks, drinks such as nutrition drinks, alcoholic beverages such as Chuhai, snacks, nutritional foods, ice cream Frozen desserts such as cream and sherbet, desserts such as jelly, pudding, sheep cane, confectionery such as cookies, cakes, chocolate, chewing gum, buns, confectionery bread, bread such as bread, ramune confectionery, tablets, tablet confectionery, etc. However, it is particularly suitable for citrus carbonated drinks, fruit juices, fruit juice drinks, dairy drinks, tea drinks and the like.
本発明のコーヒーエキス組成物は、飲食品に対してエキス重量換算で、通常は0.05〜2質量%添加して用いる。添加濃度が0.05質量%未満であると、深煎りコーヒー様の香味を感じなくなる場合があり、一方、添加濃度が2質量%を超えると、苦味、雑味の呈味が目立つ場合がある。
本発明の効果を十分に発揮するには、添加量をエキス重量換算で0.1〜1.0質量%にすることが最も望ましい。
The coffee extract composition of the present invention is generally used in an amount of 0.05 to 2% by mass in terms of the weight of the food or drink. If the added concentration is less than 0.05% by mass, the flavor of deep roasted coffee may not be felt. On the other hand, if the added concentration exceeds 2% by mass, bitterness and miscellaneous taste may be noticeable. .
In order to sufficiently exhibit the effects of the present invention, it is most desirable that the addition amount be 0.1 to 1.0% by mass in terms of extract weight.
(6)コーヒーエキス組成物を含む香味料組成物
本発明のコーヒーエキス組成物と他の植物エキスや香料素材と組み合わせた香味料組成物として使用することも可能である。
そのような植物エキスや香料素材としては、例えば、アセト酢酸エチル、アセトフェノン、アニスアルデヒド、α−アミルシンナムサルデヒド、アントラニル酸メチル、イオノン、イソオイゲノール、イソ吉草酸イソアミル、イソ吉草酸エチル、イソチオシアン酸アリル、イソチオシアン酸3−ブテニル、イソチオシアン酸4−ペンテニル、イソチオシアン酸ベンジル、イソチオシアン酸3−メチルチオプロピル、イソチオシアネート類、インドール及びその誘導体、γ−ウンデカラクトン、エステル類、エチルバニリン、エーテル類、
(6) Flavoring composition containing coffee extract composition It is also possible to use as a flavoring composition combining the coffee extract composition of the present invention with other plant extracts and flavoring materials.
Examples of such plant extracts and perfume materials include ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, isothiocyanic acid. Allyl, 3-butenyl isothiocyanate, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers,
オイゲノール、オクタノール、オクタナール、オクタン酸エチル、ギ酸イソアミル、ギ酸ゲラニル、ギ酸シトロネリル、ケイ皮酸、ケイ皮酸エチル、ケイ皮酸メチル、ケトン類、ゲラニオール、酢酸イソアミル、酢酸エチル、酢酸ゲラニル、酢酸シクロヘキシル、酢酸シトロネリル、酢酸シンナミル、酢酸テルピニル、酢酸フェネチル、酢酸ブチル、酢酸ベンジル、酢酸l−メンチル、酢酸リナリル、サリチル酸メチル、シクロヘキシルプロピオン酸アリル、シトラール、シトロネラール、シトロネロール、1,8−シネオール、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、脂肪族高級炭化水素類、シンナミルアルコール、シンナムアルデヒド、チオエーテル類、チオール類、デカナール、デカノール、デカン酸エチル、テルピネオール、リモネン、ピネン、 Eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, Citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, fat Higher alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, Lupineol, limonene, pinene,
ミルセン、タピノーレン、テルペン系炭化水素類、γ−ノナラクトン、バニリン、パラメチルアセトフェノン、ヒドロキシシトロネラール、ヒドロキシシトロネラールジメチルアセタール、ピペロナール、フェニル酢酸イソアミル、フェニル酢酸イソブチル、フェニル酢酸エチル、フェノールエーテル類、フェノール類、フルフラール及びその誘導体、プロピオン酸、プロピオン酸イソアミル、プロピオン酸エチル、プロピオン酸ベンジル、ヘキサン酸、ヘキサン酸アリル、ヘキサン酸エチル、ヘプタン酸エチル、l−ペリラアルデヒド、ベンジルアルコール、ベンズアルデヒド、芳香族アルコール類、芳香族アルデヒド類、d−ボルネオール、マルトール、N−メチルアントラニル酸メチル、メチルβ−ナフチルケトン、dl−メントール、l−メントール、酪酸、 Myrcene, tapinolene, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl ethylacetate, phenol ethers, Phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic Alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid,
酪酸イソアミル、酪酸エチル、酪酸シクロヘキシル、酪酸ブチル、ラクトン類、リナロオール等の合成或いは天然由来の香料の他、オレンジ、レモン、ライム、グレープフルーツなどシトラス系精油類、アップル、バナナ、グレープ、メロン、ピーチ、パイナップル、ストロベリーなどフルーツ系の精油或いは回収フレーバー、ミルク、クリーム、バター、チーズ、ヨーグルトなど乳系の抽出香料、緑茶、ウーロン茶、紅茶、コーヒー、ココアなど嗜好品系の回収フレーバー、ペパーミント、スペアミントなどミント系の精油、アサノミ、アサフェチダ、アジョワン、アニス、アンゼリカ、ウイキョウ、ウコン、オレガノ、オールスパイス、オレンジノピール、カショウ、カッシア、カモミル、カラシナ、カルダモン、カレーリーフ、カンゾウ、キャラウェー、クチナシ、 In addition to synthetic or natural fragrances such as isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, lactones, linalol, citrus essential oils such as orange, lemon, lime, grapefruit, apple, banana, grape, melon, peach, Fruit-based essential oils or recovered flavors such as pineapple and strawberry, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, mint-based recovered flavors such as green tea, oolong tea, tea, coffee and cocoa, peppermint and spearmint Essential oil, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, camomil, mustard, cardamom, curry leaf, licorice , Caraway, gardenia,
クミン、クレソン、クローブ、ケシノミ、ケイパー、コショウ、ゴマ、コリアンダー、サッサフラス、サフラン、サボリー、サルビア、サンショウ、シソ、シナモン、シャロット、ジュニパーベリー、ショウガ、スターアニス、スペアミント、セイヨウワサビ、セロリー、ソーレル、タイム、タマネギ、タマリンド、タラゴン、チャイブ、ディル、トウガラシ、ナツメグ、ニガヨモギ、ニジェラ、ニンジン、ニンニク、バジル、パセリ、ハッカ、バニラ、パプリカ、ヒソップ、フェネグリーク、ペパーミント、ホースミント、ホースラディッシュ、マジョラム、ミョウガ、ラベンダー、リンデン、レモンバーム、ローズ、ローズマリー、ローレル、ワサビなどから得られる香辛料抽出物、アイスランドモス、アカヤジオウ、アケビ、アサ、アサフェチダ、アジアンタム、 Cumin, watercress, cloves, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, Thyme, onion, tamarind, tarragon, chives, dill, capsicum, nutmeg, green mugwort, nigera, carrot, garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenegreek, peppermint, horsemint, horseradish, marjoram, gyoram Spice extract obtained from lavender, linden, lemon balm, rose, rosemary, laurel, wasabi, etc., Iceland moss, red gecko, akebi, Asa, A Fechida, Asian Tam,
アジョワン、アズキ、アスパラサスリネアリス、アップルミント、アーティチョーク、アニス、アボカド、アマチャ、アマチャズル、アミガサユリ、アミリス、アーモンド、アリタソウ、アルカンナ、アルテミシア、アルニカ、アルファルファ、アロエ、アンゴスツラ、アンゴラウィード、アンズ、アンズタケ、アンゼリカ、アンバー、アンバーグリス、アンブレット、イカ、イカリソウ、イグサ、イースト、イタドリ、イチゴ、イチジク、イチョウ、イノコヅチ、イランイラン、イワオウギ、インペラトリア、インモルテル、ウィンターグリーン、ウォータークレス、ウコギ、ウコン、ウスバサイシン、ウッドラフ、ウニ、ウメ、ウーロンチャ、エゴマ、エノキダケ、エビ、エビスグサ、エリゲロン、エルダー、エレウテロコック、エレカンペン、エレミ、エンゴサク、 Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Achachazul, Amigasayuri, Amiris, Almond, Aritasou, Arcana, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Anzeuriz, Anzeur Amber, Ambergris, Ambret, Squid, Epimedium, rush, East, Knotweed, Strawberry, Fig, Ginkgo, Wild boar, Ylang-ylang, Iwaogi, Imperatria, Inmortel, Wintergreen, Watercress, Seagull, Turmeric, Usubasaicin, Woodruff , Sea urchin, ume, oolongcha, sesame, enoki mushroom, shrimp, ebiscus, erigeron, elder, eleuterok Pen, elemi, Corydalis,
エンジュ、エンダイブ、欧州アザミ、オウレン、オオバコ、オカゼリ、オキアミ、オーク、オークモス、オケラ、オスマンサス、オポポナックス、オミナエシ、オモダカ、オランダセンニチ、オリガナム、オリス、オリバナム、オリーブ、オールスパイス、オレンジ、オレンジフラワー、カイ、カイニンソウ、カカオ、カキ、カサイ、カシューナッツ、カスカラ、カスカリラ、カストリウム、カタクリ、カツオブシ、カッシー、カッシャフィスチュラ、カテキュ、カニ、カーネーション、カノコソウ、カモミル、カヤプテ、カラシ、カラスウリ、カラスビシャク、ガラナ、カラムス、ガランガ、カーラント、カリッサ、カリン、カルダモン、ガルバナム、カレー、カワミドリ、カンゾウ、ガンビア、カンラン、キ
ウィーフルーツ、キカイガラタケ、キキョウ、キク、
Enju, Endive, European thistle, Auren, Psyllium, Okazeri, Krill, Oak, Oak moss, Okera, Osmanthus, Opoponax, Ominae, Omodaka, Dutch sennitchi, Origanum, Oris, Olivian, Olive, Allspice, Orange, Orange flower, Kai , Ginseng, cacao, oysters, cabbage, cashew, cascara, cascarilla, castrium, katakuri, bonito, cassie, cassilla fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard, crow uri, crow biscak, guarana, columnas, galanga Currant, carissa, karin, cardamom, galvanum, curry, kawamidori, daylily, gambia, kanran, kiwifruit, kikaigara Ke, bellflower, chrysanthemum,
キクラゲ、キササゲ、ギシギシ、キダチアロエ、キナ、キハダ、キバナオウギ、ギボウシ、ギムネマシルベスタ、キャットニップ、キャラウェー、キャロップ、キュウリ、キラヤ、キンミズヒキ、グァバ、グァヤク、クコ、クサスギカズラ、クサボケ、クズ、クスノキ、クスノハガシワ、グーズベリー、クチナシ、クベバ、クマコケモモ、グミ、クミン、グラウンドアイビー、クララ、クラリセージ、クランベリー、クリ、クルミ、クリーム、グレインオブパラダイス、クレタディタニー、グレープフルーツ、クローバー、クローブ、クロモジ、クワ、クワッシャ、ケイパー、ゲットウ、ケード、ケブラコ、ゲルマンダー、ケンチュール、ケンポナシ、ゲンノショウコ、コウジ、コウダケ、コウチャ、コウホネ、コカ、コガネバナ、コクトウ、コクルイ、ココナッツ、 Yellow jellyfish, catalpa, swordfish, yellow-tailed aloe, kina, yellowfin, yellow-tailed eagle, hosta, gymnema sylvestre, catnip, caraway, carop, cucumber, kiraya, kinmizuhiki, guava, guayaku, wolfberry, hornbill, quail Gardenia, Kubeba, Bearberry, Gummy, Cumin, Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Moji, Mulberry, Squasher, Caper, Ghetto, Cade , Kebraco, Germanmander, Kentur, Kemponashi, Genokosho, Kouji, Kodatake, Kocha, Kouhone, Coca, Koganebana, Kokuto Cereal, coconut,
ゴシュユ、コショウ、コスタス、コストマリー、コパイパ、コーヒー、コブシ、ゴボウ、ゴマ、コーラ、コリアンダー、コルツフート、ゴールデンロッド、コロンボ、コンサイ、コンズランゴ、コンフリー、サイプレス、魚、サクラ、サクランボ、ザクロ、サケカス、ササ、ササクサ、サーチ、サッサフラス、サフラン、サポジラ、サボテン、サラシナショウマ、サルサパリラ、サルシファイ、サルノコシカケ、サンザシ、サンシュユ、サンショウ、サンタハーブ、サンダラック、サンダルウッド、サンダルレッド、シイタケ、ジェネ、シソ、シダー、シトラス、シトロネラ、シヌス、シベット、シマルーバ、シメジ、シャクヤク、ジャスミン、ジャノヒゲ、ジャボランジ、シャロット、シュクシャ、ジュニパーベリー、ショウガ、ショウユ、ショウユカス、 Goshuyu, pepper, costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, coltsfoot, golden rod, colombo, consai, conzlango, confrey, cypress, fish, cherry, cherry, pomegranate, salmon, salmon , Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarashina, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Sansho, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus , Citronella, Sinus, Civet, Simarouba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Ginger Shouyukasu,
ジョウリュウシュ、ショウロ、シロタモギタケ、ジンセン、シンナモン、酢、スイカ、スイセン、スギ、スターアニス、スターフルーツ、スチラックス、スッポン、スッポンタケ、ズドラベッツ、スネークルート、スパイクナード、スプルース、スペアミント、スベリヒユ、スローベリー、セイボリー、セキショウ、セージ、ゼドアリー、セネガ、ゼラニウム、セロリー、センキュウ、センタウリア、センゲン、セントジョーンズウォルト、センナ、ソース、ダイオウ、ダイズ、タイム、タケノコ、タコ、タデ、ダバナ、タマゴ、タマゴタケ、タマネギ、タマリンド、ダミアナ、タモギタケ、タラゴン、タラノキ、タンジー、タンジェリン、タンポポ、チェリモラ、チェリーローレル、チェリーワイルド、チガヤ、チコリ、チーズ、チチタケ、チャイブ、チャービル、チャンパカ、チュベローズ、チョウセンゴミシ、チラータ、ツクシ、ツケモノ、ツタ、 Joryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Starfruit, Stylax, Suppon, Japanese syrup, Zudrabets, Snake Root, Spike Nard, Spruce, Spearmint, Sverhiyu, Slowberry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Diou, Soy, Thyme, Bamboo Shoot, Octopus, Tade, Davana, Egg, Egg Bamboo, Onion, Tamarind, Damiana, Tamogitake, Taragon, Taranoki, Tansy, Tangerine, Dandelion, Cherimola, Cherry Laurel, Cherry Wild, Chigaya, Chicory, Cheese, Chichitake Chives, chervil, Chanpaka, tuberose, Schisandra chinensis, Chirata, horsetail, pickles, ivy,
ツバキ、ツユクサ、ツリガネニンジン、ツルドクダミ、ディアタング、ティスル、ディタニー、ディル、デーツ、テンダイウヤク、テンマ、トウガラシ、トウキ、ドウショクブツタンパクシツ、ドウショクブツユ、トウミツ、トウモロコシ、ドクダミ、トチュウ、ドッググラス、トマト、ドラゴンブラッド、ドリアン、トリュフ、トルーバルサム、トンカ、ナギナタコウジュ、ナシ、ナスターシャム、ナッツ、ナットウ、ナツメ、ナツメグ、ナデシコ、ナメコ、ナラタケ、ニアウリ、ニュウサンキンバイヨウエキ、ニンジン、ニンニク、ネズミモチ、ネットル、ネムノキ、ノットグラス、バイオレット、パイナップル、ハイビスカス、麦芽、ハコベ、バジル、ハス、ハスカップ、パースカップ、パセリ、バター、バターオイル、バターミルク、バーチ、ハチミツ、パチュリー、 Camellia, camellia, garlic, tsurudakudanami, diatang, tissuru, ditany, dill, dates, tendaiyaku, tenma, capsicum, cypress, cornflower, corn, dragonfly, tomato dragon, doggrass, tomato dragon, doggrass Durian, truffle, trout balsam, tonka, naginata koju, pear, naster sham, nuts, natto, jujube, nutmeg, nadesico, sea cucumber, aratake, niari, nu-sankin baiyou-eki, carrot, garlic, mouse mochi, nettle, nemgrass, knotgrass , Violet, pineapple, hibiscus, malt, chickweed, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk Birch, honey, patchouli,
ハッカ、バックビーン、ハッコウシュ、ハッコウニュウ、ハッコウミエキ、パッションフルーツ、ハツタケ、バッファローベリー、ハトムギ、ハナスゲ、バナナ、バニラ、ハネーサックル、パパイヤ、バーベリー、ハマゴウ、ハマスゲ、ハマナス、ハマボウフウ、ハマメリス、バラ、パルマローザ、バンレイシ、ヒキオコシ、ヒシ、ピスタチオ、ヒソップ、ヒッコリー、ピーナッツ、ヒノキ、ヒバ、ピプシシワ、ヒメハギ、ヒヤシンス、ヒラタケ、ビワ、ビンロウ、フェイジョア、フェネグリーク、フェンネル、フジバカマ、フジモドキ、フスマ、フーゼルユ、プチグレイン、ブチュ、ブドウ、ブドウサケカス、フトモモ、
ブナ、ブナハリタケ、ブラックキャラウェイ、ブラックベリー、プラム、ブリオニア、プリックリーアッシュ、プリムローズ、プルネラ、
Mint, buck bean, hackweed, hack eel, mint oyster, passion fruit, agaric, buffalo berry, pearl barley, chanterelle, banana, vanilla, honeysuckle, papaya, barberry, clam, hamasuge, hamanasu, hamabofu, hamamelis, rose, palma Hikiokoshi, Hishi, Pistachio, Hyssop, Hickory, Peanut, Hinoki, Hiba, Pipsisiwa, Himehagi, Hyacinth, Oyster Mushroom, Loquat, Betel Nut, Feijoa, Fenegrik, Fennel, Fujibakama, Fujimodoki, Fusuma, Fuselyu, Grapevine, Grapevine Salmon, peach,
Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella,
ブルーベリー、ブレッドフルーツ、ヘイ、ベイ、ヘーゼルナッツ、ベチバー、ベーテル、ベニバナ、ペニーロイヤル、ペパーミント、ヘビ、ペピーノ、ペプトン、ベルガモット、ベルガモットミント、ペルーバルサム、ベルベナ、ベロニカ、ベンゾイン、ボアドローズ、ホアハウンド、ホウ、ホウキタケ、ホウショウ、ボウフウ、ホエイ、ホオノキ、ホースミント、ホースラディッシュ、ボタン、ホップ、ポピー、ポプラ、ポポー、ホホバ、ホヤ、ボルドー、ボロニア、マイタケ、マグウォルト、マシュマロー、マジョラム、マスティック、マソイ、マタタビ、マチコ、マツ、マツオウジ、マッシュルーム、マツタケ、マツブサ、マツホド、マテチャ、マメ、マリーゴールド、マルバダイオウ、マルメロ、マレイン、マロー、マンゴー、マンゴスチン、ミカン、ミシマサイコ、 Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Sam, Verbena, Veronica, Benzoin, Boadrose, Hoa Hound, Ho Hawsho, Bowfish, Whey, Hoonoki, Horsemint, Horseradish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow, Marjoram, Mastic, Masoy, Matatabi, Machico, Pine, pine mushroom, mushroom, matsutake, matsutake, matsuhod, matecha, bean, marigold, marubadao, quince, malein, mallow, mango, man Cystine, oranges, Bupleurum,
ミソ、ミツマタ、ミツロウ、ミート、ミモザ、ミョウガ、ミルク、ミルテ、ミルフォイル、ミルラ、ミロバラン、ムギチャ、ムスク、ムラサキ、メスキート、メドウスィート、メハジキ、メープル、メリッサ、メリロット、メロン、モウセンゴケ、モニリアバイヨウエキ、モミノキ、モモ、モロヘイヤ、ヤクチ、ヤマモモ、ユーカリ、ユキノシタ、ユズ、ユッカ、ユリ、ヨウサイ、ヨロイグサ、ライオンズフート、ライチ、ライフエバーラスティングフラワー、ライム、ライラック、ラカンカ、ラカンショウ、ラズベリー、ラタニア、ラディッシュ、ラブダナム、ラベンダー、ラングウォルト、ラングモス、ランブータン、リキュール、リーク、リツェア、リナロエ、リュウガン、リョウフンソウ、リョクチャ、リンゴ、リンデン、リンドウ、ルー、ルリジサ、レセダ、レモン、レンギョウ、レンゲ、レンブ、ローズマリー、ロベージ、ローレル、ロンゴザ、ワサビ、ワタフジウツギ、ワームウッド、ワームシード、ワラビ、ワレモコウなどから得られる天然香料などが例示され、適宜選択して使用される。 Miso, Mitsumata, Beeswax, Meat, Mimosa, Myouga, Milk, Myrte, Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadowi, Mejijiki, Maple, Melissa, Merilot, Melon, Mosengoke, Moniria Baiyo Eki, Mominoki , Peach, morroheiya, yakchi, bayberry, eucalyptus, saxifrage, yuzu, yucca, lily, wild rhinoceros, yorogusa, lions foot, lychee, life everlasting flower, lime, lilac, lakanka, lakanshaw, raspberry, latania, radish, labdanum , Lavender, langwald, langmoth, rambutan, liqueur, leak, lyzer, linaloe, longan, lyofunsou, ryokcha, apple, linden, gentian Natural flavors obtained from roux, borage, reseda, lemon, forsythia, lotus, renbu, rosemary, lobe, laurel, longosa, wasabi, cottonweed, wormwood, wormseed, bracken, bracken, etc. Used.
以下に実施例を挙げて本発明を具体的に説明するが、本発明は実施例の記載に限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.
(1)活性炭によるコーヒーエキス組成物の製造例
ブラジル産アラビカコーヒー粉砕豆(#4/5、L値16.5、株式会社ユニカフェ社製品)を水蒸気蒸留機に2.6kg仕込んだ。
減圧(47.5kPa)にて、原料豆の下から蒸気(80℃)を1.3kg/hで導入し、豆を通過した抽出水蒸気をコンデンサー(5℃)で冷却し、コーヒーエキスAであるリカバリー(1.3kg)を得た。
(1) Production Example of Coffee Extract Composition Using Activated Carbon 2.6 kg of Brazilian Arabica coffee ground beans (# 4/5, L value 16.5, product of Unicafe Co., Ltd.) were charged into a steam distillation machine.
At a reduced pressure (47.5 kPa), steam (80 ° C.) is introduced from below the raw beans at 1.3 kg / h, and the extracted water vapor that has passed through the beans is cooled by a condenser (5 ° C.) to obtain coffee extract A. Recovery (1.3 kg) was obtained.
コーヒー豆残渣は、上から80℃の水9000gを散布し、5250g(Brix値8.5)の抽出液を得た。得られた抽出液は5℃に冷却した後、粉末活性炭(フタムラ化学社製「太閤SW50」)を66.3g添加し、攪拌しながら30分間吸着処理を行った。
活性炭処理した抽出液を珪藻土で濾過し、清澄な抽出液を4160g(Brix値7.5)得た。
この抽出液を減圧濃縮によってBrix 25.5まで濃縮し、コーヒーエキスBである濃縮エキス1200gを得た。
この濃縮エキスとリカバリーを任意に配合し、コーヒーエキス組成物を得た。
コーヒーエキス組成物は、重曹でpH4.4に調整し、134℃×30秒間のUHT殺菌を行った。
The coffee bean residue was sprayed with 9000 g of water at 80 ° C. from above to obtain an extract of 5250 g (Brix value 8.5). The obtained extract was cooled to 5 ° C., 66.3 g of powdered activated carbon (“Taiko SW50” manufactured by Phutamura Chemical Co., Ltd.) was added, and an adsorption treatment was performed for 30 minutes while stirring.
The activated carbon-treated extract was filtered through diatomaceous earth to obtain 4160 g (Brix value 7.5) of a clear extract.
This extract was concentrated to Brix 25.5 by concentration under reduced pressure to obtain 1200 g of a concentrated extract as coffee extract B.
This concentrated extract and recovery were arbitrarily blended to obtain a coffee extract composition.
The coffee extract composition was adjusted to pH 4.4 with sodium bicarbonate and subjected to UHT sterilization at 134 ° C. for 30 seconds.
(2)コーヒーエキス組成物の官能評価
表2〜4に示すように、リカバリーと活性炭吸着処理を行った濃縮エキスの配合比を変えて、実施例1〜9と比較例1〜4のコーヒーエキス組成物試料を製造した。
製造した試料について、熟練したパネル5名により、下記の通りコーヒーエキス組成物の風味について官能評価を行った。
(2) Sensory evaluation of coffee extract composition As shown in Tables 2 to 4, the coffee extract of Examples 1 to 9 and Comparative Examples 1 to 4 was changed by changing the blending ratio of the concentrated extract subjected to recovery and activated carbon adsorption treatment. A composition sample was prepared.
About the manufactured sample, sensory evaluation was performed about the flavor of the coffee extract composition as follows by five skilled panels.
評価方法:イオン交換水に1%添加
採点方法:苦味とナチュラルなコーヒー感を指標に、絶対評価にて評価。苦味が5点以上、もしくは、ナチュラルなコーヒー感が3点以下で総合判定を×とし、それら以外を○とした(1点:非常に弱い、2点:弱い、3点:やや弱い、4点:普通、5点:やや強い、6点:強い、7点:非常に強い)。
結果を表2〜4に示す。
Evaluation method: 1% added to ion-exchanged water Scoring method: Evaluated by absolute evaluation using bitterness and natural coffee feeling as indicators. The bitterness is 5 points or more, or the natural coffee feeling is 3 points or less and the overall judgment is x, and the others are ○ (1 point: very weak, 2 points: weak, 3 points: slightly weak, 4 points : Normal, 5 points: Slightly strong, 6 points: Strong, 7 points: Very strong).
The results are shown in Tables 2-4.
(3)合成吸着剤によるコーヒーエキス組成物の製造例
ブラジル産アラビカコーヒー粉砕豆(#4/5、L値16.5、株式会社ユニカフェ社製品)を水蒸気蒸留機に2.6kg仕込んだ。
減圧(47.5kPa)にて、原料豆の下から蒸気(80℃)を1.3kg/hで導入し、豆を通過した抽出水蒸気をコンデンサー(5℃)で冷却し、コーヒーエキスAであるリカバリー(1.3kg)を得た。
コーヒー豆残渣は、上から80℃の水9000gを散布し、5200g(Brix値8.5)の抽出液を得た。
(3) Production Example of Coffee Extract Composition with Synthetic Adsorbent Brazil arabica coffee ground beans (# 4/5, L value 16.5, Unicafe Co., Ltd. product) were charged in 2.6 kg into a steam distiller.
At a reduced pressure (47.5 kPa), steam (80 ° C.) is introduced from below the raw beans at 1.3 kg / h, and the extracted water vapor that has passed through the beans is cooled by a condenser (5 ° C.) to obtain coffee extract A. Recovery (1.3 kg) was obtained.
The coffee bean residue was sprayed with 9000 g of water at 80 ° C. from above to obtain 5200 g of extract (Brix value 8.5).
得られた抽出液を5℃に冷却した後、合成吸着剤(三菱化学社製「SP−70」)397.8mLを1Lのイオン交換水と一緒に添加し、攪拌しながら60分間吸着処理を行った。
吸着剤処理した抽出液を珪藻土で濾過し、清澄な抽出液を5538g(Brix値6.2)得た。
この抽出液を減圧濃縮によってBrix25.5まで濃縮し、コーヒーエキスBである濃縮エキス1300gを得た。
この濃縮エキスとリカバリーを任意に配合し、コーヒーエキス組成物を得た。
コーヒーエキス組成物も、同様に、重曹でpH4.4に調整し、UHT殺菌の134℃×30秒間のUHT殺菌を行った。
After cooling the obtained extract to 5 ° C., 397.8 mL of a synthetic adsorbent (“SP-70” manufactured by Mitsubishi Chemical Corporation) is added together with 1 L of ion-exchanged water, and the adsorption treatment is performed for 60 minutes while stirring. went.
The adsorbent-treated extract was filtered through diatomaceous earth to obtain 5538 g (Brix value 6.2) of a clear extract.
This extract was concentrated to Brix 25.5 by concentration under reduced pressure to obtain 1300 g of a concentrated extract as coffee extract B.
This concentrated extract and recovery were arbitrarily blended to obtain a coffee extract composition.
Similarly, the coffee extract composition was adjusted to pH 4.4 with sodium bicarbonate and UHT sterilized at 134 ° C. for 30 seconds.
(4)コーヒーエキス組成物の官能評価
表5に示すように、リカバリーと合成吸着剤処理を行った濃縮エキスの配合比を変えて、実施例10〜12と比較例5のコーヒーエキス組成物試料を製造した。
製造した試料について、熟練したパネル5名により、実施例1と同じ方法で官能評価を行った。
結果を表5に示す。
(4) Sensory Evaluation of Coffee Extract Composition As shown in Table 5, the coffee extract composition samples of Examples 10 to 12 and Comparative Example 5 were changed by changing the blending ratio of the concentrated extract subjected to recovery and synthetic adsorbent treatment. Manufactured.
About the manufactured sample, sensory evaluation was performed by the same method as Example 1 by five skilled panels.
The results are shown in Table 5.
表2〜5における各種成分の分析方法等は以下の通りである。
(A)香気成分(ピリジン)分析
・試料の調製方法
各エキス[2×対原料収率(%)/100]gをカラム濃縮法(使用樹脂:SP700、抽出溶媒:ジエチルエーテル)にて濃縮し、分析用試料とした。
(I.S.(phenyl isothiocyanate:0.1026% in MeOH w/v)を100μL添加)
・GC−MS分析
定性・定量方法
GC−MSを用いて、内部標準物質と各成分のレスポンスファクターを1と仮定して定量した。
The analysis methods of various components in Tables 2 to 5 are as follows.
(A) Aroma component (pyridine) analysis-Sample preparation method Each extract [2 x raw material yield (%) / 100] g was concentrated by a column concentration method (resin used: SP700, extraction solvent: diethyl ether). Samples for analysis were used.
(IS (phenyl isothiocyanate: 0.1026% in MeOH w / v) added at 100 μL)
-GC-MS analysis Qualitative / quantitative method Using GC-MS, the internal standard substance and each component were assumed to have a response factor of 1, and quantified.
・測定条件
Instrument : SOZAI-246 装置:6890N/5973 inert GC/MSおよび7683 オートサンプラー(アジレント社製)
Column : DB-WAX (0.25mm i.d. × 60m, film thickness 0.25μm、アジレント社製)
Carrier gas : He (1.0mL/min)
Oven temp . : 80℃-230℃, 3℃/min.
Injection : 250℃, Split ratio 30:1
Injection vol.: 1.0μL
·Measurement condition
Instrument: SOZAI-246 Instrument: 6890N / 5973 inert GC / MS and 7683 autosampler (manufactured by Agilent)
Column: DB-WAX (0.25mm id × 60m, film thickness 0.25μm, manufactured by Agilent)
Carrier gas: He (1.0mL / min)
Oven temp.: 80 ℃ -230 ℃, 3 ℃ / min.
Injection: 250 ℃, Split ratio 30: 1
Injection vol .: 1.0μL
(B)乾燥固形量
サンプル約4gを海砂約20gに混ぜ、105℃オーブンで2時間加熱する。
デシケーターで30分程度放冷後、重量を測定し、乾燥固形量を求めた。
(B) Dry solid amount About 4 g of a sample is mixed with about 20 g of sea sand and heated in an oven at 105 ° C. for 2 hours.
After allowing to cool for about 30 minutes with a desiccator, the weight was measured to determine the dry solid content.
(C)カフェイン
・試料の調製方法
適当な濃度に希釈した各抽出液を0.45μmのメンブランフィルターで濾過し、分析用試料とした。
・定量方法
HPLCを用いて、濃度既知の標準カフェインのピーク面積値から検量線を作成し、ピーク面積比により未知試料中のカフェイン含量を測定した。
(C) Caffeine-Sample preparation method Each extract diluted to an appropriate concentration was filtered through a 0.45 µm membrane filter to obtain a sample for analysis.
-Quantitative method Using HPLC, a calibration curve was prepared from the peak area values of standard caffeine with known concentrations, and the caffeine content in unknown samples was measured by the peak area ratio.
装置:HPLC 1100Series (アジレント社製)
Column : CAPCELL Pak C18 MG (4.6φmm × 250mm、5μm、
アジレント社製)
Solvent : A:Acetonitrile/Water=10/90 pH 2.5(H3PO4) 、
B:Acetonitrile
Detector : Agilent 1100 Diode Array Detector 1 (カフェイン 280 nm)
Flow rate : 1mL/min.
Oven temp. : 25℃
Injection Vol. : 10μL
グラディエント法で溶離
Apparatus: HPLC 1100Series (manufactured by Agilent)
Column: CAPCELL Pak C18 MG (4.6φmm × 250mm, 5μm,
(Agilent)
Solvent: A: Acetonitrile / Water = 10/90 pH 2.5 (H 3 PO 4 )
B: Acetonitrile
Detector: Agilent 1100 Diode Array Detector 1 (Caffeine 280 nm)
Flow rate: 1mL / min.
Oven temp .: 25 ℃
Injection Vol .: 10μL
Elution with gradient method
グラディエント表
Time (min) 溶離液比
A : B
0 100 : 0
20 95 : 5
35 50 : 50
40 0 : 100
Gradient table
Time (min) Eluent ratio
A: B
0 100: 0
20 95: 5
35 50: 50
40 0: 100
(5)コーヒーエキス組成物の保存安定性評価
表6〜7に示すように、リカバリーと濃縮エキスの配合比を変えて、実施例5、6、9と比較例1、6〜8のコーヒーエキス組成物試料を製造し、1週間5℃で冷蔵庫に保管した。
保管後の各試料について、物性評価(沈殿量、濁り)、並びに実施例1と同様の方法で熟練したパネル5名による官能評価を行った。
評価方法:イオン交換水に1%添加
採点方法:官能はそれぞれ冷蔵保管に対する相対評価でおこなった。沈殿量、濁りは目視で判定した。
物性値の○:沈殿がない、もしくはややある。
△:沈殿が見られるが、許容できる量。
×:沈殿が多い。
結果を表6〜7に示す。
(5) Evaluation of Storage Stability of Coffee Extract Composition As shown in Tables 6 to 7, coffee extracts of Examples 5, 6, and 9 and Comparative Examples 1 and 6 to 8 were changed by changing the mixing ratio of recovery and concentrated extract. Composition samples were prepared and stored in a refrigerator at 5 ° C. for 1 week.
Each sample after storage was subjected to physical property evaluation (precipitation amount, turbidity) and sensory evaluation by five skilled panels in the same manner as in Example 1.
Evaluation method: 1% addition to ion-exchanged water Scoring method: Sensory evaluation was performed by relative evaluation with respect to refrigerated storage. The amount of precipitation and turbidity were determined visually.
○ of physical property value: There is little or no precipitation.
Δ: Precipitation is observed, but is an acceptable amount.
X: There is much precipitation.
The results are shown in Tables 6-7.
(6)ブラックコーヒーの試作と評価
コーヒー豆はブラジル産、アラビカ種のL値20の焙煎豆を使用した。粉砕豆250gを濾紙上に仕込み、90〜95℃の水2500gでドリップ抽出し、2000gまでドリップを回収した。
抽出したコーヒー液を20℃以下まで冷却し、ブリックスを測定した。
次いで、抽出したコーヒー液のブリックスが1.2になるまで希釈し、重層でpH値を調整して、実施例5、6および比較例1、4のコーヒーエキス組成物を1質量%添加した後、121℃で10分間のレトルト殺菌を行い、ブラックコーヒーを得た。
評価は、コク、飲み応え感、苦味を指標にコーヒーエキス組成物無添加品をコントロールにして、相対評価で行った。
特に、コク、飲み応え感の向上が見られない、もしくは、苦味がコントロール品に比べて1.2倍以上強くなっているものを×として、それ以外を○とした。
(6) Trial Production and Evaluation of Black Coffee Coffee beans used were roasted beans with an L value of 20 from Brazil and Arabica. 250 g of pulverized beans were charged on a filter paper, and drip extraction was performed with 2500 g of water at 90 to 95 ° C., and drip was collected up to 2000 g.
The extracted coffee liquor was cooled to 20 ° C. or lower, and brix was measured.
Subsequently, after diluting until the Brix of the extracted coffee liquid becomes 1.2, adjusting the pH value with the multilayer, 1% by mass of the coffee extract compositions of Examples 5 and 6 and Comparative Examples 1 and 4 are added. , Retort sterilization at 121 ° C. for 10 minutes to obtain black coffee.
Evaluation was carried out by relative evaluation using a non-added coffee extract composition as a control with the richness, drinking response and bitterness as indices.
In particular, the case where no improvement in the richness and responsiveness to drinking was observed or the bitterness increased by 1.2 times or more compared to the control product was rated as x, and the others were marked as ◯.
(7)深煎りコーヒー豆の焙煎度による比較
L値が異なるブラジル産アラビカコーヒー粉砕豆(L値15、コロラド株式会社製品)を用い、リカバリーと活性炭吸着処理を行った濃縮エキスを試作し、それぞれの配合比を変えて、実施例13〜16のコーヒーエキス組成物を製造した。
製造した試料について、熟練したパネル5名により、実施例1と同じ方法で官能評価を行った。
結果を表9に示す。
(7) Comparison by roasting degree of deep roasted coffee beans Using Brazilian Arabica coffee ground beans with different L values (L value 15, product of Colorado Co., Ltd.), a concentrated extract that was subjected to recovery and activated carbon adsorption treatment was prototyped, The coffee extract composition of Examples 13-16 was manufactured by changing each compounding ratio.
About the manufactured sample, sensory evaluation was performed by the same method as Example 1 by five skilled panels.
The results are shown in Table 9.
本発明のコーヒーエキス組成物はコーヒーをはじめとする飲食品に添加することができ、従来の香味料素材では成しえなかった独特の香気と呈味による風味付けをすることができるので、飲食品の嗜好性を高めることができる。 The coffee extract composition of the present invention can be added to foods and drinks including coffee, and can be flavored with a unique aroma and taste that cannot be achieved with conventional flavoring materials. The taste of goods can be enhanced.
Claims (5)
水蒸気蒸留残渣のコーヒー豆を温度が50〜100℃の水で抽出して得られる抽出液、または気液向流接触残渣スラリーから得られた抽出液を吸着剤による吸着処理を行って非吸着画分であるコーヒーエキスBを分画する工程2、及び、
コーヒーエキスBの乾燥固形量に対してコーヒーエキスAに含まれるピリジン量の質量比が0.0043〜0.6611となるように、コーヒーエキスAとコーヒーエキスBを混合する工程3、
を含む深煎りコーヒーエキス組成物の製造方法。 Coffee extract A and coffee bean residue, which are aromatic components, are obtained by steam distillation from ground coffee beans or steam-liquid countercurrent contact method from coffee slurries before obtaining an extract from deeply roasted coffee beans having an L value of 20 or less. Step 1, fractionating
A non-adsorbed image obtained by subjecting an extract obtained by extracting coffee beans of steam distillation residue with water having a temperature of 50 to 100 ° C. or an extract obtained from a gas-liquid countercurrent contact residue slurry to an adsorbent. Step 2 of fractionating coffee extract B, which is a fraction, and
Step 3 of mixing the coffee extract A and the coffee extract B so that the mass ratio of the amount of pyridine contained in the coffee extract A to the dry solid amount of the coffee extract B is 0.0043 to 0.6611 .
A method for producing a deep roasted coffee extract composition.
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WO2014155746A1 (en) * | 2013-03-29 | 2014-10-02 | 花王株式会社 | Coffee beverage |
JP6761350B2 (en) * | 2014-12-26 | 2020-09-23 | サントリーホールディングス株式会社 | How to improve the flavor of beverages |
KR101995439B1 (en) * | 2017-12-06 | 2019-07-02 | 강산농원영농조합법인 | Method for producing liquid coffee using Cudrania tricuspidata leaf |
KR102133796B1 (en) * | 2019-01-30 | 2020-07-14 | 강산농원영농조합법인 | Method for producing liquid coffee using Dendropanax morbifera leaf |
GB2614305A (en) * | 2021-12-24 | 2023-07-05 | Douwe Egberts Bv | Process for the production of a liquid coffee extract product |
KR102484010B1 (en) * | 2022-06-02 | 2023-01-04 | 주식회사 컴포어 | Method for Manufacturing Cold brew coffee containing extract of Grifola frondosa |
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JPH07313062A (en) * | 1994-05-23 | 1995-12-05 | Unie Kafue:Kk | Method for obtaining caffeine-reduced coffee extract, method for obtaining coffee beverage from the same, method for obtaining instant coffee from the same, and method for obtaining concentrated solution of coffee extract from the same |
JP2000201622A (en) * | 1999-01-14 | 2000-07-25 | Inabata Koryo Kk | Coffee and coffee beverage having delicious flavor |
JP2006306799A (en) * | 2005-04-28 | 2006-11-09 | Kao Corp | Method of producing chlorogenic acids composition |
JP3851337B1 (en) * | 2005-10-27 | 2006-11-29 | 稲畑香料株式会社 | Method for producing coffee beverage |
JP2009077668A (en) * | 2007-09-27 | 2009-04-16 | Unicafe Inc | Coffee using high humidity hot gas and its coffee product |
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JP4876179B2 (en) * | 2009-04-28 | 2012-02-15 | 花王株式会社 | Method for producing concentrated coffee extract |
JP5213832B2 (en) * | 2009-11-04 | 2013-06-19 | 長谷川香料株式会社 | Method for reducing acetic acid in roasted plant raw material aqueous extract |
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