WO2010109629A1 - 焙煎されたコーヒー豆から抗酸化物質を得る方法、得られた抗酸化物質、およびそれを含む食品 - Google Patents
焙煎されたコーヒー豆から抗酸化物質を得る方法、得られた抗酸化物質、およびそれを含む食品 Download PDFInfo
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- WO2010109629A1 WO2010109629A1 PCT/JP2009/056120 JP2009056120W WO2010109629A1 WO 2010109629 A1 WO2010109629 A1 WO 2010109629A1 JP 2009056120 W JP2009056120 W JP 2009056120W WO 2010109629 A1 WO2010109629 A1 WO 2010109629A1
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- Prior art keywords
- antioxidant
- coffee
- ethanol
- organic solvent
- resin
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/74—Rubiaceae (Madder family)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Definitions
- the present invention relates to an antioxidant component derived from coffee.
- Raw coffee beans contain a large amount of chlorogenic acids such as 5CQA and are one of the materials that are attracting attention as antioxidants as polyphenols. For this reason, raw coffee bean extract is used conveniently (Patent No. 5-59696), but it is very difficult to balance the flavor due to the unique smell of green beans that the raw bean extract has, In addition to requiring skill in blending, the flavor is often impaired. In addition, attempts have been made to add only chlorogenic acids in order to avoid the influence of green beans, but this requires a complicated purification process (Japanese Patent Laid-Open No. 9-143465), and chlorogen is added to coffee that is usually used for drinking. If only acids are simply added, the main ingredient chlorogenic acid peculiarity will damage the balance of coffee flavor.
- the present invention is to provide a method for obtaining a new antioxidant component derived from coffee, its antioxidant substance, and a coffee beverage containing it.
- the present invention is a method for obtaining an antioxidant from a roasted coffee water extract, wherein the water extract of roasted coffee or an aqueous solution of the extracted solid is brought into contact with an adsorbent and adsorbed on the adsorbent.
- the present invention is directed to a method comprising eluting an antioxidant with an organic solvent or an aqueous organic solvent.
- the organic solvent or the organic solvent of the aqueous organic solvent is an alcohol, and in a more preferred embodiment, the alcohol is ethanol.
- the adsorbent is a styrene divinylbenzene copolymer or polyvinyl polypyrrolidone or a combination thereof.
- the method of the present invention comprises crushing coffee beans roasted at 180 to 300 ° C. for 1 minute to 1 hour, extracting the ground coffee beans with boiling water, freeze-drying the extract, The obtained solid content is redissolved in water and adsorbed with the antioxidant by bringing it into contact with a styrene divinylbenzene copolymer or polyvinylpolypyrrolidone resin having a volume of 0.5 to 200 times based on the weight of the coffee beans used. The resin is washed with 0.5 to 20 volumes of water based on the amount of resin, and then the antioxidant is eluted from the resin with 30% ethanol and then with 70% ethanol, And concentrating.
- the present invention is also directed to an antioxidant obtained by the above method.
- the present invention is further directed to foods to which an antioxidant obtained by the above method is added.
- the food product is a coffee beverage, the coffee beverage comprising an antioxidant obtained by the above method in an amount of 10-200% coffee solids originally contained in the coffee beverage, Preferably, it is added in an amount of 10 to 100%.
- the strong antioxidant power of coffee bean extract has been attributed to chlorogenic acids, mainly 5CQA. It has been found that chlorogenic acids are hardly left by reacting or decomposing with other components by roasting. For this reason, raw coffee bean extract has been used exclusively as the antioxidant derived from coffee.
- the roasted coffee extract contains a substance exhibiting a high antioxidant power different from chlorogenic acids. And as a result of examining the fractionation method of these substances, it succeeded in separating the substance which shows high antioxidant power by making it adsorb
- the degree of roasting of the coffee beans used in the present invention may be that used for ordinary drinking coffee, but can be freely adjusted according to the desired coffee flavor.
- the roasting machine is not particularly limited in the batch amount (several tens of grams to tons) and the heat source (direct fire, hot air, far red, charcoal fire type, etc.), and any type of roasting machine can be used.
- the kind of bean used may be any of Arabica, Robusta, and Reberica, and may be blended as necessary, and may be used according to the desired coffee flavor.
- the roasting may be performed before or after the beans are blended, and may be a method for obtaining the desired flavor.
- the pulverizer is not particularly limited and may have a particle size suitable for the next extraction. Also, the particle size need not be in a certain range.
- the extraction method can be a simple dripper, but industrially, a large counter-current percolator that achieves high yield and high concentration is preferable.
- the extraction temperature it is not necessary to use a specific temperature because the antioxidant substance of the present invention is extracted with cold water or hot water. In the instant coffee production process, extraction is often performed in a temperature range where polysaccharide hydrolysis occurs in order to increase the recovery rate of soluble components. However, the substance of the present invention does not decompose even in this temperature range and can be extracted. . It is also possible to extract the antioxidant substance of the present invention at a low temperature, raise the extraction temperature, and extract it as a normal coffee solid.
- the extraction is performed at 30 to 200 ° C, preferably 60 to 180 ° C, more preferably 100 to 180 ° C.
- the amount of water used for extraction is generally 1 to 30 times volume, preferably 2 to 20 times volume, most preferably 3 to 10 times volume based on the weight of the coffee beans.
- the adsorbent used is activated carbon, strong anion exchange resin, weak anion exchange resin, strong cation exchange resin, weak cation exchange resin, hydrophobic group-bonded silica-based adsorbent, methacrylic adsorbent resin, styrene divinylbenzene adsorbent resin such as HP -20, polyvinyl polypyrrolidone (PVPP), etc. are preferable because they are inexpensive and easy to collect antioxidants, and styrene divinylbenzene-based adsorption resins and polyvinyl polypyrrolidone are particularly preferable, but are not limited thereto. .
- one type of resin can sufficiently separate a target antioxidant substance, but a plurality of resins may be combined as necessary in order to obtain a higher titer antioxidant.
- the amount of the adsorbent is generally 0.1 to 200 times volume, preferably 0.2 to 100 times volume, most preferably 0.5 to 20 times volume based on the weight of the coffee beans used for extraction.
- the adsorption method can be a batch method, but the adsorption efficiency is higher in the column method, and the column method is preferable in order to obtain a high yield.
- the resin particle size be large to some extent, and about 200 to 500 microns is preferable in balance with the adsorption efficiency, but is not limited to this range. .
- the number of column stages does not need to be particularly high, and the column height should be about three times the column diameter, but it can also be shortened. It is.
- the elution solvent is more likely to be eluted when it is passed from the side opposite to the adsorption side, but it is not necessarily from the opposite side, and a method suited to the equipment may be used.
- the amount of water used for washing is 0.1 to 200 times volume, preferably 1 to 20 times volume, based on the weight of the coffee beans.
- the antisolvent elution solvent may be any organic solvent having a lower polarity than water or an aqueous organic solvent, and may be used singly or in combination.
- esters such as ethyl acetate, ethers such as ethyl ether, ketones such as acetone, and alcohols such as ethanol can be easily removed after elution and can be used alone or in combination.
- An organic solvent that can be mixed with water can also be mixed with water and used as an aqueous organic solvent.
- the proportion of the organic solvent in the aqueous organic solvent is generally 1 to 99%, preferably 5 to 95%, more preferably 10 to 90%, based on the volume. In particular, 10 to 90% aqueous ethanol is preferable.
- aqueous ethanol particularly 50% aqueous ethanol is a solvent that is easy to use because it can recover an antioxidant substance.
- Methanol is also a suitable solvent for the same reason.
- solids recovery may be slightly inferior to ethanol.
- the obtained solid content may be used as an antioxidant substance as it is, but it is better to dry it so as not to contain ethanol or methanol.
- the drying method may be either vacuum freeze drying or hot air spray drying, and is determined in view of the intended quality and cost. Since the obtained solid has a very good flavor both alone and as coffee, it can be used as it is as instant coffee or as a liquid coffee that can be diluted to an appropriate concentration and can be drunk. It can be blended into instant coffee or liquid coffee. Furthermore, it can be combined with creamers, sweeteners, flavors and the like to form a coffee mix.
- Example 1 Acquisition of antioxidants in coffee Colombian Arabica coffee beans were roasted at 250-260 ° C. for 5 minutes and ground.
- a test solution obtained by adding 270 g of water to 30 g of dry solid content was adsorbed on 500 ml of styrene divinylbenzene copolymer resin HP-20 (Mitsubishi Chemical) packed in a glass column having an inner diameter of 40 ⁇ and a length of 750 mm. After elution of pigments and saccharides having low antioxidant power with 1000 ml of water, adsorbed components were eluted with 1000 ml of 30% ethanol and 70% ethanol, respectively.
- 30% ethanol eluate and 70% ethanol eluate were combined, concentrated under reduced pressure to remove ethanol, and then subjected to vacuum freeze-drying to obtain 9.2 g of a final solid content.
- the water eluate obtained before elution with 30% ethanol was also freeze-dried in vacuum to obtain 20.5 g of a solid content.
- Antioxidant power was determined by ORAC (Oxygen Radical Absorbance Capacity) method.
- a sample stock solution is prepared by dissolving a fixed amount of a dry sample in acetone / water / acetic acid / 50/48/2 mixed solution. Dilute the stock solution in several steps to make the sample solution.
- the measurement was performed by adding the fluorescent probe fluorescein to the sample solution and Trolox standard solution, followed by incubation, adding the radical initiator AAPH (2,2'-azo-bis (2-amidinopropane) dihydrochloride), and measuring at an excitation wavelength of 485 nm. Measurement is performed at a wavelength of 528 nm. ORAC calculates an equivalent from an area value.
- the ORAC values (U / g) of the extracted solid content, water-eluting solid content, and ethanol-eluting solid content of Example 1 are shown in the table below. Strong antioxidant power was observed in ethanol-eluting solids.
- Example 3 Evaluation of flavor (1) The final solid of Example 1 was added to instant coffee to examine the effect on flavor. Conventionally, hot coffee bean hot water extract and chlorogenic acid have been used to enhance the antioxidant power, and they were compared with these.
- Example 1 The final solid content of Example 1 has an excellent fragrance both alone and as coffee, and has excellent compatibility when added to coffee.
- the conventional green coffee bean extract has a bad smell and a peculiar taste and acidity of chlorogenic acid, which adversely affects the flavor. It can be said to be an antioxidant.
- Example 4 Evaluation of flavor (2) The final solid content obtained in Example 1 was added to commercially available sweetened liquid coffee to evaluate the flavor.
- Example 1 The final solid content of Example 1 does not impair the flavor even when added to liquid coffee. It was also confirmed that it was compatible with milk and sugar. Therefore, the product of the present invention can also be used for liquid coffee products to which black liquid coffee, milk, sugar or the like is added.
- Example 5 Acquisition of antioxidants in coffee Colombian Arabica coffee beans were roasted at 250-260 ° C. for 5 minutes and ground.
- 500 g of boiling water was added and extracted using a paper filter.
- the extract was quickly cooled.
- the extraction operation was repeated 5 times to obtain 3.5 kg of an extract.
- the supernatant was collected by centrifugation at 5000 rpm for 10 minutes.
- the supernatant was filtered through Whatman glass fiber filter paper GF / B, and the filtrate was freeze-dried in vacuo. A dry solid content of 50 g was obtained.
- 190 ml of water was added and dissolved.
- Example 6 Acquisition of Antioxidant Substance in Coffee 97 g of water was dissolved in 3 g of the final solid content of Example 1 obtained through adsorption with styrene divinylbenzene copolymer resin HP-20. After 200 ml of polyvinylpolypyrrolidone resin was suspended in water and sufficiently retained, fine powder was removed by decantation. 100 ml of a polyvinyl polypyrrolidone resin slurry was packed into a glass column having an inner diameter of 40 ⁇ and a length of 300 mm, and the test solution was loaded. Elution was performed with 100 ml of water and 500 ml of 50% ethanol.
- the water-eluted fraction was lyophilized as it was, and the 50% ethanol-eluted fraction was lyophilized after removing ethanol under reduced pressure.
- An ethanol-eluting solid content of 0.9 g was obtained.
- This ethanol-eluting solid content had an ORAC of 12500 U / g, indicating a very strong antioxidant power.
- novel antioxidant substance of the present invention is derived from coffee beans, it provides a functional coffee beverage having high antioxidant properties without impairing the flavor of coffee.
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Abstract
Description
コーヒー中の抗酸化物質の取得
コロンビア産アラビカ種コーヒー豆を250~260℃で5分間焙煎し、粉砕したものを用いた。
抗酸化力の測定
抗酸化力はORAC(Oxygen Radical Absorbance Capacity)法に依った。一定量の乾燥サンプルをアセトン・水・酢酸/50・48・2混液に溶解・定容したものを試料原液とする。原液を数段階に希釈して試料溶液とする。
風味の評価(1)
実施例1の最終固形物をインスタントコーヒーに添加して風味への影響を調べた。抗酸化力を強化するために従来から生コーヒー豆熱水抽出物やクロロゲン酸が用いられており、これらとの比較を行った。
風味の評価(2)
実施例1で得た最終固形分を市販の加糖されている液体コーヒーに添加して風味を評価した。
コーヒー中の抗酸化物質の取得
コロンビア産アラビカ種コーヒー豆を250~260℃で5分時間焙煎し、粉砕したものを用いた。コーヒー豆50gに沸騰水500gを加え、ペーパーフィルターを用いて抽出した。抽出液を素早く冷却した。抽出操作を5回繰り返し、抽出液3.5kgを得た。5000rpm10分間遠心分離し上清を回収した。上清をワットマンガラス繊維濾紙GF/Bで濾過し、濾液を真空凍結乾燥した。乾燥固形分50gを得た。固形分10gに水を190ml加え溶解した。
コーヒー中の抗酸化物質の取得
スチレンジビニルベンゼン共重合体樹脂HP-20での吸着を介して得られた実施例1の最終固形分3gに水97gを加えて溶解した。ポリビニルポリピロリドン樹脂200mlを水に懸濁させ十分保水させた後、デカンテーションにより微粉を除去した。ポリビニルポリピロリドン樹脂のスラリー100mlを内径40Φ、長さ300mmのガラス製カラムのカラムに充填し、試験液を負荷した。溶出は水100ml、50%エタノール500mlで行った。水溶出画分はそのまま真空凍結乾燥し、50%エタノール溶出画分は減圧下にてエタノールを除去後真空凍結乾燥した。エタノール溶出固形分0.9gを得られた。このエタノール溶出固形分は、ORACは12500U/gとなり非常に強い抗酸化力を示した。
Claims (9)
- 焙煎コーヒー水抽出液から抗酸化物質を得る方法であって、焙煎コーヒーの水抽出液または該抽出固形物の水溶液を吸着剤と接触させ、該吸着剤に吸着された抗酸化物質を有機溶剤または水性有機溶剤で溶出することを含む方法。
- 該有機溶剤または水性有機溶剤の有機溶剤がアルコールである、請求項1記載の方法。
- 該アルコールがエタノールである請求項2記載の方法。
- 該吸着剤がスチレンジビニルベンゼン共重合体またはポリビニルポリピロリドンまたはそれらの組合せである、請求項1~3のいずれか1項に記載の方法。
- 焙煎コーヒー水抽出液から抗酸化物質を得る方法であって、焙煎コーヒーの水抽出固形物を、使用したコーヒー豆の重量を基準として0.1~200倍容量のスチレンジビニルベンゼン共重合体またはポリビニルポリピロリドン樹脂と接触させて該抗酸化物質を吸着させ、該樹脂を、樹脂量を基準として0.5~20倍容量の水で洗浄した後、該樹脂から該抗酸化物質を30%エタノールで、次いで、70%エタノールで溶出させ、該溶出液を合わせて濃縮することを含む方法。
- 請求項1~4のいずれか1項に記載の方法で得られた抗酸化物質。
- 請求項5に記載の方法で得られた抗酸化物質。
- 請求項6または7に記載の物質が添加された食品。
- 請求項8記載の食品であって、該食品がコーヒー飲料であり、該抗酸化物質の添加量が該コーヒー飲料中に元々含まれているコーヒー固形分の10~200%である食品。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
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CN2009801583809A CN102365028A (zh) | 2009-03-26 | 2009-03-26 | 从焙烤过的咖啡豆中得到抗氧化物质的方法、所得的抗氧化物质及包含该抗氧化物质的食品 |
US13/259,332 US20120076907A1 (en) | 2009-03-26 | 2009-03-26 | Method Of Obtaining Antioxidant From Roasted Coffee Beans, The Antioxidant Thus Obtained, And Food Containing The Same |
JP2011505752A JP5763523B2 (ja) | 2009-03-26 | 2009-03-26 | 焙煎されたコーヒー豆から得られた抗酸化物質を含むコーヒー飲料の製造方法 |
BRPI0924945-1A BRPI0924945A2 (pt) | 2009-03-26 | 2009-03-26 | Método para obter um oxidante a partir de uma solução de extrato aquosa de café torrado, oxidante, e, produto alimentício. |
EP09842243A EP2412247A4 (en) | 2009-03-26 | 2009-03-26 | PROCESS FOR OBTAINING ANTIOXIDANT FROM GRAINS OF ROASTED COFFEE, ANTIOXIDANT THUS OBTAINED AND FEEDING THE CONTAINER |
PCT/JP2009/056120 WO2010109629A1 (ja) | 2009-03-26 | 2009-03-26 | 焙煎されたコーヒー豆から抗酸化物質を得る方法、得られた抗酸化物質、およびそれを含む食品 |
KR1020117025168A KR20120016067A (ko) | 2009-03-26 | 2009-03-26 | 배전 커피 원두로부터 항산화 물질을 얻는 방법, 얻어진 항산화 물질, 및 그것을 포함하는 식품 |
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PCT/JP2009/056120 WO2010109629A1 (ja) | 2009-03-26 | 2009-03-26 | 焙煎されたコーヒー豆から抗酸化物質を得る方法、得られた抗酸化物質、およびそれを含む食品 |
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US (1) | US20120076907A1 (ja) |
EP (1) | EP2412247A4 (ja) |
JP (1) | JP5763523B2 (ja) |
KR (1) | KR20120016067A (ja) |
CN (1) | CN102365028A (ja) |
BR (1) | BRPI0924945A2 (ja) |
WO (1) | WO2010109629A1 (ja) |
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ITMI20132040A1 (it) * | 2013-12-06 | 2015-06-07 | En Daxi Srl | Estratti naturali ricchi in melanoidine e polifenoli ottenuti da caffe' torrefatto vergine e procedimento per la loro produzione |
WO2016004948A1 (en) * | 2014-07-08 | 2016-01-14 | Gea Process Engineering A/S | Production of a coffee extract preserving flavour components |
AU2019254841A1 (en) * | 2018-04-16 | 2020-12-03 | Barista Mist Pty Ltd | Caffeine compositions and methods of use |
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- 2009-03-26 BR BRPI0924945-1A patent/BRPI0924945A2/pt not_active Application Discontinuation
- 2009-03-26 EP EP09842243A patent/EP2412247A4/en not_active Withdrawn
- 2009-03-26 WO PCT/JP2009/056120 patent/WO2010109629A1/ja active Application Filing
- 2009-03-26 KR KR1020117025168A patent/KR20120016067A/ko not_active Application Discontinuation
- 2009-03-26 CN CN2009801583809A patent/CN102365028A/zh active Pending
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Also Published As
Publication number | Publication date |
---|---|
EP2412247A1 (en) | 2012-02-01 |
US20120076907A1 (en) | 2012-03-29 |
CN102365028A (zh) | 2012-02-29 |
KR20120016067A (ko) | 2012-02-22 |
BRPI0924945A2 (pt) | 2015-07-21 |
JPWO2010109629A1 (ja) | 2012-09-20 |
EP2412247A4 (en) | 2012-08-15 |
JP5763523B2 (ja) | 2015-08-12 |
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