WO2019142729A2 - Production method for extract of green coffee beans - Google Patents

Production method for extract of green coffee beans Download PDF

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Publication number
WO2019142729A2
WO2019142729A2 PCT/JP2019/000649 JP2019000649W WO2019142729A2 WO 2019142729 A2 WO2019142729 A2 WO 2019142729A2 JP 2019000649 W JP2019000649 W JP 2019000649W WO 2019142729 A2 WO2019142729 A2 WO 2019142729A2
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Prior art keywords
coffee beans
solid
unroasted
liquid
producing
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PCT/JP2019/000649
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French (fr)
Japanese (ja)
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WO2019142729A3 (en
Inventor
真理 中井
しほり 石塚
和彦 二見
隆宣 鈴木
貴生 妙田
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東京アライドコーヒーロースターズ株式会社
学校法人東京農業大学
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Application filed by 東京アライドコーヒーロースターズ株式会社, 学校法人東京農業大学 filed Critical 東京アライドコーヒーロースターズ株式会社
Priority to JP2019566444A priority Critical patent/JPWO2019142729A1/en
Publication of WO2019142729A2 publication Critical patent/WO2019142729A2/en
Publication of WO2019142729A3 publication Critical patent/WO2019142729A3/en

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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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract

Definitions

  • the present invention relates to a method for producing a coffee bean extract having a good aroma and a high content of chlorogenic acids.
  • Coffee is said to contain about 1000 types of aroma components, and its complex and deep aroma is widely accepted worldwide and is now one of the most consumed beverages in the world . Also, in recent years attention has been focused on the functionality of coffee, such as coffee having a relaxation effect and caffeine awakening action etc. Among them, chlorogenic acid has been found to be effective in suppressing the rise of blood glucose level. Coffee drinks containing a large amount are also on the market.
  • aroma components in container-packed coffee beverages are 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate and 8-mercapto-p-menthan-3-one. It is disclosed that even when the container-packed coffee beverage containing any one or more of the above is consumed at a temperature of 60.degree. C. or less, it can sense the inherent flavor of coffee similar to that of fresh coffee ((1) Patent Document 1).
  • Japanese Patent Application Laid-Open No. 2016-185121 discloses that a coffee beverage containing an extract of Robusta-type coffee beans and an orange flavor reduces the distinctive odor of rob smell ( Patent Document 2).
  • Japanese Patent Application Laid-Open No. 2012-213332 uses roasted coffee beans in an uncrushed state, and extracts aroma components from the coffee beans by heating at normal temperature or in the presence of water and / or an organic solvent. It is disclosed that excellent flavor-like aroma components inherent to coffee beans are recovered by the method for producing coffee flavors, and that they are of high titer (Patent Document 3).
  • a coffee extract obtained by deodorizing roasted coffee beans having an L value of 25 or more and 40 or less by steam distillation and then extracting with water, ethanol or a mixture thereof is It is disclosed that a coffee extract having a high chlorogenic acid content, which is excellent in flavor, can be obtained by sufficiently removing fresh soybean odor caused by aroma components such as 2-isobutyl-3-methoxypyrazine (patented) Literature 4).
  • the coffee to be consumed is extracted from the roasted coffee tree seed powder.
  • Compounds involved in the distinctive flavor, bitterness and color represented by coffee are produced by roasting coffee beans, while at the same time unpleasant flavor components are also produced and some polyphenols are decomposed and lost Had a problem of
  • an object of the present invention is to provide a technique for producing a good aroma component without passing through a roasting step and extracting a useful polyphenol-rich extract.
  • the inventors of the present invention conducted intensive studies to solve the above problems, and as a result of extracting aroma components using unroasted coffee beans and / or early roasted coffee beans, not roasted coffee beans, It has been found that an unprecedented sweet and fruity odor can be obtained and that the decomposition and disappearance of polyphenol can be prevented, and the present invention has been completed.
  • a solid-liquid mixed solution is prepared by adding water to unroasted coffee beans and / or roasted initial coffee beans, and the solid-liquid mixed solution is heat-treated in a sealed container. And providing an aroma component producing step of producing an aroma component, thereby providing a method for producing an unroasted coffee bean extract.
  • a solid-liquid mixed solution is prepared by adding water to unroasted coffee beans and / or roasted initial coffee beans, and the solid-liquid mixed solution is prepared at 85 to 100.degree.
  • a step of preparing a solid-liquid separated liquid by solid-liquid separation after immersion under conditions of ⁇ 60 minutes, and an aroma component which produces an aroma component by heat-treating the solid-liquid separated liquid in a sealed vessel It is an object of the present invention to provide a method for producing an unroasted coffee bean extract having a production step.
  • the highly functional unscented coffee bean extract can be extracted without going through the roasting step, the characteristic of the origin can be further imparted to the product.
  • the unroasted coffee bean extract of the present invention is not treated as a flavor even when added to coffee, the flavor can be enhanced without adding a flavor.
  • the unroasted coffee bean extract of the present invention can be directly consumed as coffee, it is possible to provide a novel coffee beverage whose raw material is only green coffee beans.
  • the method for producing an unroasted coffee bean extract comprises the steps of preparing a solid-liquid mixed solution by adding water to the unroasted coffee beans and / or the roasted initial coffee beans, and the solid-liquid process. And heating the mixture in a sealed vessel to produce an aroma component.
  • unroasted coffee beans means that the state of green beans is maintained to such an extent that the effect can be ignored even if roasting is not performed at all or if roasting is performed slightly. Means coffee beans.
  • roast initial coffee beans refers to a value obtained by measuring L value (brightness of color difference) of powder obtained by grinding unroasted coffee (green beans) with a mill, It means a coffee bean whose measurement result of L value is within ⁇ 3.
  • L value lightness of color difference
  • the average value of L values of unroasted coffee is about 65. Therefore, even in the initial roasting, if the L value is in the range of ⁇ 3, the quality of the unroasted coffee bean extract equivalent to green beans can be obtained.
  • the color difference meter is a CR-410 manufactured by Konica Minolta Co., Ltd., and the lightness L value of a powder having a crushed particle size De of about 200 ⁇ m measured by a mill KFA-903 manufactured by Ditting Co., Ltd.
  • the unroasted coffee beans and / or the early roasted coffee beans may be any of robusta species and arabica species, but the coffee bean extract with better flavor can be obtained by selecting the coffee bean origin (place of production). Can be manufactured.
  • the robusta species produces a sweet smell and fruity odor, and tends to be pronounced of black tea or sake, and a flavor not obtained by conventional roasted beans is obtained.
  • some arabica species tend to produce a wine-like fruity smell, a fresh grape fruit smell, and a pronounced ripe fruit smell.
  • Preferred origins of coffee beans are, for example, at least one selected from the group consisting of Ethiopian arabica species, Indonesian robusta species, Vietnamese robusta species, Indian robusta species.
  • the unroasted coffee beans and / or the roasted initial coffee beans can be used as they are without being subjected to powder treatment, but the ground coffee beans powder It can also be done.
  • the yield of soluble components in the extract can be increased.
  • the amount of water added to the unroasted coffee beans and / or the roasted initial coffee beans is preferably 3 to 20 times the weight of the unroasted coffee beans and / or the roasted initial coffee beans, and 5 It is more preferable that it is ⁇ 15 times. Furthermore, preferably 12 to 15 times the weight of unroasted coffee beans and / or early roasted coffee beans is 12 to 15 times that of Ethiopian arabica species, and un roasted coffee beans and / or early roasted coffee from Indonesia It is preferably 5 to 7.5 times the weight of beans.
  • the “sealed container” refers to a solid-liquid separation obtained by solid-liquid separation of a solid-liquid mixture of unroasted coffee beans and / or roasted initial coffee beans and water, or a solid-liquid mixture. It means a container which is capable of containing a liquid (described later), is made of a thermally conductive material that can withstand the above-described heating conditions, and has an airtightness that does not leak volatile aroma components to the outside.
  • the sealed container is not used, the volatile aroma components generated during the heat treatment are scattered, and it is not possible to obtain a coffee bean extract having a high quality aroma component.
  • the aroma component producing step is a step of eluting a substance to be a precursor of an aroma component from unroasted coffee beans and / or roasted initial coffee beans, and converting the aroma component precursor into an aroma component by heat treatment. is there.
  • the heat treatment temperature is preferably 85 to 120 ° C. If the temperature is less than 85 ° C., the aroma component precursor is not sufficiently eluted from the unroasted coffee beans and / or the roasted initial coffee beans, and a desirable aroma component can not be obtained even if heat treatment is performed thereafter.
  • the heat treatment temperature is preferably 90 to 110 ° C., more preferably 95 to 105 ° C., and still more preferably 98 to 102 ° C.
  • the heating time is preferably 5 to 12 hours. If it is less than 5 hours, it is not preferable because the green odor and the straw odor appear strongly. Moreover, when it exceeds 12 hours, although many aroma components, such as a aroma of a ripe fruit, can be generated, a gorgeous aroma, such as a sweet fruit and a smell like a flower, will not be felt. In addition, the content of chlorogenic acids tends to decrease. It is preferably 5.5 to 11 hours, and more preferably 6 to 10 hours, from the viewpoint of generating a large amount of aroma such as fruits and flowers, and from the viewpoint of suppressing the decomposition of chlorogenic acids.
  • the heating temperature and the heating time are preferably long when the heating temperature is low and short when the heating temperature is high.
  • the sealed container may be left standing, but from the viewpoint of uniformly spreading the heat in the sealed container, the solid-liquid mixture in the sealed container is appropriately stirred.
  • the method for stirring the solid-liquid mixture is not particularly limited. For example, if a sealed solution containing the solid-liquid mixture is put into a boiling water bath pan, the sealed container moves by bubbles due to boiling, and the solid-liquid mixture is properly adjusted. Agitation is performed. In addition, if a sealed solution containing a solid-liquid mixed solution is installed in an apparatus capable of injecting a hot water shower, the sealed container moves by the water pressure of the hot water shower, and the solid-liquid mixed liquid is appropriately stirred. Furthermore, during the heat treatment, the sealed container may be artificially shaken or the liquid in the container may be stirred with a stirrer.
  • the obtained unroasted coffee bean extract has a sweet and fruity aroma which is not found in the existing roasted coffee bean extract,
  • a highly functional coffee bean extract containing 3 to 7 times as much chlorogenic acids as roasted coffee can be produced.
  • chlorogenic acids is an ester compound of a cinnamic acid derivative and quinic acid, and specifically, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), caffeoylquinic acid consisting of 5-caffeoylquinic acid (5-CQA); 3-feruroylquinic acid (3-FQA), 4-feruroylquinic acid (4-FQA), 5- Feruloylquinic acid consisting of feruloylquinic acid (5-FQA); 3,5-dicaffeoylquinic acid (3,5-diCQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), Mention may be made of dicaffeoylquinic acid which consists of 4,5-dicaffeoylquinic acid (4,5-diCQA).
  • chlorogenic acid refers to 5-caffeoylquinic acid (5-CQA), but in the present embodiment, the content of chlorogenic acids is converted to 5-caffeoylquinic acid (5-CQA) content. Shall be displayed. Therefore, the term “total chlorogenic acid content” means the total amount of chlorogenic acids in terms of chlorogenic acid (5-CQA).
  • the process of solid-liquid separation of the said solid-liquid mixed liquid after an aroma component production process is not particularly limited, and conventionally known solid-liquid separation methods such as filter filtration and centrifugation can be used.
  • solid-liquid separation step a clear unroasted coffee bean extract can be obtained.
  • the method for producing an unroasted coffee bean extract according to the second embodiment includes the steps of preparing a solid-liquid mixed solution by adding water to the unroasted coffee beans and / or the roasted initial coffee beans.
  • the solid-liquid mixed solution is immersed under conditions of 85 to 100 ° C. for 30 to 60 minutes, and then solid-liquid separation is performed to prepare a solid-liquid separated solution; and the solid-liquid separated solution in a sealed container And an aroma component generating step of generating an aroma component by heat treatment.
  • a solid-liquid mixture containing a substance which becomes a precursor of aroma components from unroasted coffee beans and / or roasted initial coffee beans by immersing the solid-liquid mixture under conditions of 85 to 100 ° C. for 30 to 60 minutes. Elute into.
  • the solid-liquid mixture containing the precursor of the aroma component is then subjected to solid-liquid separation.
  • the method for solid-liquid separation is not particularly limited, and conventionally known solid-liquid separation methods such as filter filtration and centrifugation can be used.
  • the solid-liquid separated liquid separated in solid-liquid separation is subsequently placed in a sealed vessel and heat-treated.
  • the aroma component precursor in the solid-liquid separated liquid is changed to an aroma component, and an unroasted coffee bean extract having a sweet and fruity aroma can be obtained.
  • the coffee beans are preferably arabica species, and more preferably Ethiopian arabica species.
  • arabica species By using the arabica species, it is possible to obtain an unroasted coffee bean extract having a wine-like fruity smell and fruit odor specific to the arabica species.
  • the content of chlorogenic acids can be obtained to the same extent as in the first embodiment described above.
  • Coffee raw material As coffee raw materials, 8 kinds of arabica types and 5 kinds of robusta types having different origins (production areas) shown in Table 1 were used. In addition, arabica species were classified as general high-grade products, and Robusta species were classified as water-washed beans and natural beans in order to examine differences due to sorting methods. In addition, if the Robusta species had or had not been polished, it was classified. All used unroasted coffee beans.
  • preferable green coffee beans are Ethiopian arabica species, Indonesian robusta species, Vietnamese robusta species and Indian robusta seeds.
  • Coffee raw materials As coffee beans, Indonesian robusta natural / polished AP-1, Guatemalan arabica SHB, and Ethiopian arabica natural G4 were used. All used unroasted coffee beans.
  • roasting within 3 minutes including green coffee beans had a sweet smell.
  • roasting time became 6 minutes (L value 40 units) or more, it came to feel the roasted incense.
  • the progress of roasting is also known from changes in the L value of the raw material and the pH of the extract subjected to heat treatment, and there is almost no change until the roasting time is 3 minutes.
  • roasting within 3 minutes including green coffee beans had a sweet smell and a wine aroma.
  • roasting time becomes 5 minutes (L value 50 units) or more Ethiopian mocha-like flavor characteristics appeared.
  • the progress of roasting is also known from changes in the L value of the raw material and the pH of the extract subjected to heat treatment, and there is almost no change until the roasting time is 4 minutes.
  • both the Robusta species and the Arabica species produce desirable aromas when coffee beans having a roasting time of 3 minutes or less, including green coffee beans, are used. That is, it was found that it is preferable to use coffee beans whose roasting degree (L value) is within ⁇ 3 of unroasted coffee beans and whose roasting temperature is 160 ° C. or less.
  • an unroasted coffee bean extract was prepared in the following manner. That is, unroasted coffee beans were ground to a particle diameter De value of about 1000 ⁇ m with a coffee mill (manufactured by Ditting Co., Ltd.). A heat treatment was carried out by heating 150 g of this unroasted coffee bean powder and 1500 mL of water using a lidless pan with the glass lid placed (atmosphere open condition) for 7 hours at 100 ° C. . After the heat treatment, solid-liquid separation was carried out by filter filtration to prepare an unroasted coffee bean extract.
  • the analyzer used the high performance liquid chromatography (following HPLC) by Shimadzu Corp. make.
  • the separation column used Inertsil ODS-2 ( ⁇ 3.0 ⁇ 250 mm).
  • the preparation was prepared by weighing 50 mg of 5-caffeoylquinic acid (5-CQA), and diluting up the solution to 20 mL with methanol to 0.05 mg / mL and 0.025 mg / mL with mobile phase A.
  • Mobile phase A was 0.05 M CH 3 COOH 3% CH 3 CN.
  • the diluted solution was filtered through a 0.45 ⁇ m microfilter, and 15 ⁇ L was injected into HPLC.
  • the sample was suction filtered, filtered through a 0.45 ⁇ m microfilter, diluted 50-fold with mobile phase A, and 15 ⁇ L was injected into HPLC.
  • mobile phase B uses 0.05 M CH 3 COOH 100% CH 3 CN, and as a gradient condition, the ratio of mobile phase B is 0 to 5 min (0 to 0%), 5 to 20 min (0 ⁇ 20%), 20 ⁇ 35 min (20 ⁇ 20%), 35 ⁇ 45 min (20 ⁇ 100%).
  • the flow rate was 0.43 mL / min, the column temperature was 40 ° C., and the detection wavelength was 325 nm.
  • the area values of the chromatograms were calculated by converting each as 5-caffeoylquinic acid (5-CQA) using a calibration curve of 5-caffeoylquinic acid (5-CQA).
  • the chlorogenic acids decompose in the roasting temperature zone and the content decreases, but in the heating temperature zone of the present invention, the mono-CQA (3-CQA + 4-CQA + 5-CQA) exchanges reaction with each other, The content ratio changes as 5-CQA exchanges for 3-CQA and 4-CQA.
  • Coffee Bean Particle Size (1) Coffee Raw Material As a coffee bean, Indonesian robusta natural / abrasive AP-1 was used.
  • Tables 9 and 10 show evaluation results of Ethiopian arabica natural G4. As shown in Table 9, when solid-liquid separation was performed and only the solid-liquid separated solution was heated, it was found that the same smell intensity and more preferable smell were generated as in the case of heating the solid-liquid mixed solution.
  • the liquid concentrated about twice with a heat concentrator (Yamato Scientific / Rotary Evaporator RE60A-W) and the liquid on the evaporation side were each filled in a SOT can, and the SOT can was sealed.
  • the desired unroasted coffee bean extract (sample) was prepared by heating this sealed container with a hot water pot at 100 ° C. for 7 hours.

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Abstract

Provided is a production method for an extract of green coffee beans that includes a step for preparing a solid-liquid mixture by adding water to green coffee beans and/or partially roasted coffee beans, a step for heating the solid-liquid mixture to 85–140°C for 5–12 hours in a hermetic container that is airtight and does not allow volatile aroma components to leak to the exterior, and a step for separating the solid-liquid mixture by a solid-liquid separation process using a filter or the like.

Description

未焙煎コーヒー豆抽出液の製造方法Method for producing unroasted coffee bean extract
　本発明は、香りが良好で、かつ、クロロゲン酸類の含有量の高いコーヒー豆抽出液の製造方法に関する。 The present invention relates to a method for producing a coffee bean extract having a good aroma and a high content of chlorogenic acids.
　コーヒーは、約１０００種類の香気成分が含まれているといわれており、その複雑で奥深い香りは、世界的にも広く受け入れられ、現在では世界で最も消費されている飲料の一つとなっている。また、コーヒーがリラックス効果やカフェインの覚醒作用等を有するなど、コーヒーの持つ機能性にも近年注目が集まっており、中でも、クロロゲン酸に血糖値上昇を抑える効果が見出され、クロロゲン酸を多く含んだコーヒー飲料なども発売されている。 Coffee is said to contain about 1000 types of aroma components, and its complex and deep aroma is widely accepted worldwide and is now one of the most consumed beverages in the world . Also, in recent years attention has been focused on the functionality of coffee, such as coffee having a relaxation effect and caffeine awakening action etc. Among them, chlorogenic acid has been found to be effective in suppressing the rise of blood glucose level. Coffee drinks containing a large amount are also on the market.
　その一方で、コーヒー特有の不快臭（２－イソブチル－３－メトキシピラジン等の香気成分に起因する生豆臭）が存在したり、コーヒーの製造工程中や保存期間中に香気成分が揮発又は減少してしまうことにより入れ立て直後の香りが十分に保持されないなど、香気成分については改良の余地が存在する。 On the other hand, there is an unpleasant odor peculiar to coffee (raw pea odor due to aroma components such as 2-isobutyl-3-methoxypyrazine), or the aroma components are volatilized or reduced during the coffee manufacturing process or storage period. There is room for improvement of the aroma components, such as the aroma immediately after putting in is not sufficiently retained by the treatment.
　そこで、コーヒーの香気成分の改良に着目した技術が種々提案されている。例えば、特開２０１７－１９５８１４号公報には、容器詰めコーヒー飲料中の香気成分が４－メルカプト－４－メチル－２－ペンタノン、３－メルカプトヘキシルアセテートおよび８－メルカプト－ｐ－メンタン－３－オンのいずれか１種以上を含む容器詰めコーヒー飲料を、６０℃以下の温度で喫飲した場合においても、入れ立てのコーヒーに近いコーヒー本来の香味感を感じることができる旨が開示されている（特許文献１）。 Therefore, various techniques focusing on the improvement of the aroma component of coffee have been proposed. For example, in JP-A-2017-195814, aroma components in container-packed coffee beverages are 4-mercapto-4-methyl-2-pentanone, 3-mercaptohexyl acetate and 8-mercapto-p-menthan-3-one. It is disclosed that even when the container-packed coffee beverage containing any one or more of the above is consumed at a temperature of 60.degree. C. or less, it can sense the inherent flavor of coffee similar to that of fresh coffee ((1) Patent Document 1).
　また、特開２０１６－１８５１２１号公報には、ロブスタ種のコーヒー豆の抽出液と、オレンジフレーバーと、を含有するコーヒー飲料により、ロブ臭という独特の臭みが低減される旨が開示されている（特許文献２）。 Further, Japanese Patent Application Laid-Open No. 2016-185121 discloses that a coffee beverage containing an extract of Robusta-type coffee beans and an orange flavor reduces the distinctive odor of rob smell ( Patent Document 2).
　さらに、特開２０１２－２１３３３２号公報には、未粉砕状態の焙煎コーヒー豆を使用し、水及び／又は有機溶媒の存在下で、常温で又は加熱することで、コーヒー豆から香気成分を抽出するコーヒーフレーバーの製造方法により、コーヒー豆に本来備わっている優れた香調の香気成分を回収し、さらにそれが高力価のものであることが開示されている（特許文献３）。 Furthermore, Japanese Patent Application Laid-Open No. 2012-213332 uses roasted coffee beans in an uncrushed state, and extracts aroma components from the coffee beans by heating at normal temperature or in the presence of water and / or an organic solvent. It is disclosed that excellent flavor-like aroma components inherent to coffee beans are recovered by the method for producing coffee flavors, and that they are of high titer (Patent Document 3).
　さらにまた、特開２０１１－０８３２８２号公報には、Ｌ値２５以上４０以下の焙煎コーヒー豆を水蒸気蒸留により脱臭し、次いで水、エタノールまたはこれらの混合物で抽出して得たコーヒー抽出物が、２－イソブチル－３－メトキシピラジン等の香気成分に起因する生豆臭が十分に除去され、風味に優れたクロロゲン酸含量の高いコーヒー抽出物を得ることができた旨が開示されている（特許文献４）。 Furthermore, in Japanese Patent Application Laid-Open No. 2011-083282, a coffee extract obtained by deodorizing roasted coffee beans having an L value of 25 or more and 40 or less by steam distillation and then extracting with water, ethanol or a mixture thereof is It is disclosed that a coffee extract having a high chlorogenic acid content, which is excellent in flavor, can be obtained by sufficiently removing fresh soybean odor caused by aroma components such as 2-isobutyl-3-methoxypyrazine (patented) Literature 4).
特開２０１７－１９５８１４号公報JP, 2017-195814, A 特開２０１６－１８５１２１号公報JP, 2016-185121, A 特開２０１２－２１３３３２号公報JP 2012-213332 A 特開２０１１－０８３２８２号公報JP, 2011-083282, A
　飲用されるコーヒーは、焙煎されたコーヒーノキの種子の粉末から抽出される。コーヒーに代表される独特の香味、苦味や色に関与する化合物はコーヒー豆を焙煎することにより生成されるが、一方で不快な香気成分も同時に生成されると共に一部のポリフェノールが分解消失してしまうという問題があった。 The coffee to be consumed is extracted from the roasted coffee tree seed powder. Compounds involved in the distinctive flavor, bitterness and color represented by coffee are produced by roasting coffee beans, while at the same time unpleasant flavor components are also produced and some polyphenols are decomposed and lost Had a problem of
　また、缶コーヒーなどの香りを強化するために、従来は香料が使用されていた。しかしながら、コーヒーに香料を添加した場合は、食品表示関連法規の規定に基づき、原材料に添加物の表示が必須となるため、「香料」と表示しなければならない。このようなコーヒーは、天然志向、自然志向の消費者に対しては訴求力が弱かった。 Moreover, in order to intensify the aroma such as canned coffee, a fragrance has been conventionally used. However, when flavoring is added to coffee, labeling of additives is required for raw materials based on the provisions of the food labeling regulations, so labeling must be labeled as "flavoring". Such coffee was less appealing to nature-oriented and nature-oriented consumers.
　従って本発明の目的は、焙煎工程を経由しなくとも良好な香気成分を生成し、有用なポリフェノール含有量の高いエキスを抽出する技術を提供することにある。 Therefore, an object of the present invention is to provide a technique for producing a good aroma component without passing through a roasting step and extracting a useful polyphenol-rich extract.
　本発明者らは上記課題を解決するため鋭意検討を行った結果、焙煎したコーヒー豆ではなく、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆を使用して、香気成分を抽出すると、これまでにない甘くフルーティな香りが得られ、かつ、ポリフェノールの分解消失が防止できることを見出し、本発明を完成するに至った。 The inventors of the present invention conducted intensive studies to solve the above problems, and as a result of extracting aroma components using unroasted coffee beans and / or early roasted coffee beans, not roasted coffee beans, It has been found that an unprecedented sweet and fruity odor can be obtained and that the decomposition and disappearance of polyphenol can be prevented, and the present invention has been completed.
　すなわち本発明は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、該固液混合液を、密封容器中で加熱処理することにより香気成分を生成する香気成分生成工程と、を有する、未焙煎コーヒー豆抽出液の製造方法を提供するものである。 That is, according to the present invention, a solid-liquid mixed solution is prepared by adding water to unroasted coffee beans and / or roasted initial coffee beans, and the solid-liquid mixed solution is heat-treated in a sealed container. And providing an aroma component producing step of producing an aroma component, thereby providing a method for producing an unroasted coffee bean extract.
　また、本発明は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、該固液混合液を、８５～１００℃、３０～６０分の条件で浸漬した後、固液分離することにより、固液分離液を調製する工程と、該固液分離液を、密封容器中で加熱処理することにより香気成分を生成する香気成分生成工程と、を有する、未焙煎コーヒー豆抽出液の製造方法を提供するものである。 In the present invention, a solid-liquid mixed solution is prepared by adding water to unroasted coffee beans and / or roasted initial coffee beans, and the solid-liquid mixed solution is prepared at 85 to 100.degree. A step of preparing a solid-liquid separated liquid by solid-liquid separation after immersion under conditions of ̃60 minutes, and an aroma component which produces an aroma component by heat-treating the solid-liquid separated liquid in a sealed vessel It is an object of the present invention to provide a method for producing an unroasted coffee bean extract having a production step.
　本発明によれば、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆を使用して抽出することにより、これまでにない甘くフルーティな香りを抽出することができ、かつ、ポリフェノールの分解消失が防止できるため、高機能なコーヒー豆抽出液を製造することができる。 According to the present invention, by extracting using unroasted coffee beans and / or roasted early-stage coffee beans, it is possible to extract an unprecedented sweet and fruity aroma, and the decomposition loss of polyphenols Since it can prevent, a highly functional coffee bean extract can be manufactured.
　すなわち、焙煎工程を経由しないで高機能な未焙煎コーヒー豆抽出液を抽出することができるため、オリジンの特徴をさらに製品に付与することができる。また、本発明の未焙煎コーヒー豆抽出液はコーヒーに添加しても香料扱いではないため、香料無添加で香りを強化することができる。 That is, since the highly functional unscented coffee bean extract can be extracted without going through the roasting step, the characteristic of the origin can be further imparted to the product. In addition, since the unroasted coffee bean extract of the present invention is not treated as a flavor even when added to coffee, the flavor can be enhanced without adding a flavor.
　さらに、本発明の未焙煎コーヒー豆抽出液はそのままコーヒーとして飲用することも可能であるため、原料がコーヒー生豆のみとする新規なコーヒー飲料を提供することができる。 Furthermore, since the unroasted coffee bean extract of the present invention can be directly consumed as coffee, it is possible to provide a novel coffee beverage whose raw material is only green coffee beans.
　以下、本発明に係る実施形態について詳細に説明する。
　本実施形態の未焙煎コーヒー豆抽出液の製造方法は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、該固液混合液を、密封容器中で加熱処理することにより香気成分生成工程とを有する。 Hereinafter, embodiments according to the present invention will be described in detail.
The method for producing an unroasted coffee bean extract according to this embodiment comprises the steps of preparing a solid-liquid mixed solution by adding water to the unroasted coffee beans and / or the roasted initial coffee beans, and the solid-liquid process. And heating the mixture in a sealed vessel to produce an aroma component.
　本実施形態において「未焙煎コーヒー豆」とは、焙煎が一切行われていないか、焙煎がわずかに行われていたとしても、その影響が無視できる程度に生豆の状態が維持されているコーヒー豆を意味する。 In the present embodiment, “unroasted coffee beans” means that the state of green beans is maintained to such an extent that the effect can be ignored even if roasting is not performed at all or if roasting is performed slightly. Means coffee beans.
　本実施形態において「焙煎初期コーヒー豆」とは、未焙煎コーヒー（生豆）をミルで粉砕した粉末のL値（色差の明度）を測定した値に対して、焙煎初期コーヒー豆のL値を測定した結果が±3の範囲内であるコーヒー豆を意味する。焙煎度を測定する様に色差計の明度L値を測定すると、未焙煎コーヒーのL値の平均値が65程度となる。そのため、初期焙煎でもL値が±3の範囲内にあれば、生豆と同等の未焙煎コーヒー豆抽出液の品質が得られる。なお、色差計は、コニカミノルタ社製CR-410を用い、ディッティング社製ミルKFA-903で粉砕粒径De値を200μm程度にした粉の明度L値を測定する。 In the present embodiment, “roasted initial coffee beans” refers to a value obtained by measuring L value (brightness of color difference) of powder obtained by grinding unroasted coffee (green beans) with a mill, It means a coffee bean whose measurement result of L value is within ± 3. When the lightness L value of the color difference meter is measured so as to measure the degree of roasting, the average value of L values of unroasted coffee is about 65. Therefore, even in the initial roasting, if the L value is in the range of ± 3, the quality of the unroasted coffee bean extract equivalent to green beans can be obtained. The color difference meter is a CR-410 manufactured by Konica Minolta Co., Ltd., and the lightness L value of a powder having a crushed particle size De of about 200 μm measured by a mill KFA-903 manufactured by Ditting Co., Ltd.
　前記未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆は、ロブスタ種、アラビカ種の別は問わないが、コーヒー豆のオリジン（産地）を選定することにより、より風味の良好なコーヒー豆抽出液を製造することができる。発明者らによる知見では、ロブスタ種は、甘い香り・果実臭が生成し、紅茶又は洋酒などを連想させる傾向が認められ、従来の焙煎豆では得られなかった香りが得られる。また、一部のアラビカ種は、ワイン様のフルーティな香りやフレッシュなぶどう果実の香り、熟した果実の香りが顕著に生成する傾向が認められる。 The unroasted coffee beans and / or the early roasted coffee beans may be any of robusta species and arabica species, but the coffee bean extract with better flavor can be obtained by selecting the coffee bean origin (place of production). Can be manufactured. According to the findings of the inventors, the robusta species produces a sweet smell and fruity odor, and tends to be reminiscent of black tea or sake, and a flavor not obtained by conventional roasted beans is obtained. In addition, some arabica species tend to produce a wine-like fruity smell, a fresh grape fruit smell, and a pronounced ripe fruit smell.
　好ましいコーヒー豆のオリジン（産地）としては、例えば、エチオピア産アラビカ種、インドネシア産ロブスタ種、ベトナム産ロブスタ種、インド産ロブスタ種からなる群から選択された少なくとも１種を挙げることができる。 Preferred origins of coffee beans are, for example, at least one selected from the group consisting of Ethiopian arabica species, Indonesian robusta species, Vietnamese robusta species, Indian robusta species.
　本実施形態においては、前記未焙煎コーヒー豆及び／又は前記焙煎初期コーヒー豆は、粉末処理を施すことなくそのまま豆の状態で使用することができるが、粉末状に粉砕されたコーヒー豆粉末とすることもできる。未焙煎コーヒー豆や焙煎初期コーヒー豆を粉末状に粉砕することにより、抽出液中の可溶性成分の収量を高めることができる。 In this embodiment, the unroasted coffee beans and / or the roasted initial coffee beans can be used as they are without being subjected to powder treatment, but the ground coffee beans powder It can also be done. By grinding unroasted coffee beans and ground roasted coffee beans into powder, the yield of soluble components in the extract can be increased.
　未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に添加する水の添加量は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆の重量に対し３～２０倍であることが好ましく、５～１５倍であることがより好ましい。さらには、エチオピア産アラビカ種は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆の重量に対し１２～１５倍が好ましく、インドネシア産ロブスタ種は未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆の重量に対し５～７.５倍が好ましい。 The amount of water added to the unroasted coffee beans and / or the roasted initial coffee beans is preferably 3 to 20 times the weight of the unroasted coffee beans and / or the roasted initial coffee beans, and 5 It is more preferable that it is ̃15 times. Furthermore, preferably 12 to 15 times the weight of unroasted coffee beans and / or early roasted coffee beans is 12 to 15 times that of Ethiopian arabica species, and un roasted coffee beans and / or early roasted coffee from Indonesia It is preferably 5 to 7.5 times the weight of beans.
　本実施形態において「密封容器」とは、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆と水との固液混合液、または固液混合液を固液分離して得られた固液分離液（後述）を収容することができ、上述した加熱条件に耐えうる熱伝導性の材質で形成され、揮発性香気成分を外部に漏出しない気密性を備えた容器を意味する。なお、密封容器を使用しない場合、加熱処理中に発生した揮発性香気成分が飛散し、良質な香気成分を有するコーヒー豆抽出液を得ることができない。 In the present embodiment, the “sealed container” refers to a solid-liquid separation obtained by solid-liquid separation of a solid-liquid mixture of unroasted coffee beans and / or roasted initial coffee beans and water, or a solid-liquid mixture. It means a container which is capable of containing a liquid (described later), is made of a thermally conductive material that can withstand the above-described heating conditions, and has an airtightness that does not leak volatile aroma components to the outside. In addition, when the sealed container is not used, the volatile aroma components generated during the heat treatment are scattered, and it is not possible to obtain a coffee bean extract having a high quality aroma component.
　香気成分生成工程は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆から香気成分の前駆体となる物質を溶出させ、この香気成分前駆体を加熱処理することにより香気成分に変換する工程である。
　香気成分生成工程において、加熱処理温度は、８５～１２０℃であることが好ましい。８５℃未満では未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆から香気成分前駆体の溶出が十分に行われず、その後加熱処理が行われても好ましい香気成分が得られない。一方、１２０℃を超えると、３時間程度の加熱でも、穀物臭（シリアル臭）、ムレ加熱臭が認められるようになり、１４０℃を超えるとより強く穀物臭（シリアル臭）、ムレ加熱臭が感じられ、また酸味も感じられるため好ましくない。かかる観点から、加熱処理温度は９０～１１０℃であることが好ましく、９５～１０５℃であることがより好ましく、９８～１０２℃であることがさらに好ましい。 The aroma component producing step is a step of eluting a substance to be a precursor of an aroma component from unroasted coffee beans and / or roasted initial coffee beans, and converting the aroma component precursor into an aroma component by heat treatment. is there.
In the aroma component producing step, the heat treatment temperature is preferably 85 to 120 ° C. If the temperature is less than 85 ° C., the aroma component precursor is not sufficiently eluted from the unroasted coffee beans and / or the roasted initial coffee beans, and a desirable aroma component can not be obtained even if heat treatment is performed thereafter. On the other hand, if the temperature exceeds 120 ° C, cereal odor (cereal odor) and mure odor come to be recognized even with heating for about 3 hours, and if it exceeds 140 ° C cereal odor (cereal odor) and mure odor are more pronounced It is not preferable because it can be felt and sour. From such a viewpoint, the heat treatment temperature is preferably 90 to 110 ° C., more preferably 95 to 105 ° C., and still more preferably 98 to 102 ° C.
　香気成分生成工程において、加熱時間は、５～１２時間であることが好ましい。５時間未満では、青臭い臭いやワラ臭が強く出てしまい好ましくない。また、１２時間を超えると、熟した果実の香りなど多くの香気成分を発生させることができるが、甘い果物や花の様な香りなどの華やかな香りが感じられなくなってしまう。また、クロロゲン酸類の含有量も減少する傾向にある。果実や花の様な香りを多く生成させる観点、及びクロロゲン酸類の分解を抑制する観点からは、５．５～１１時間であることが好ましく、６～１０時間であることがより好ましい。 In the aroma component producing step, the heating time is preferably 5 to 12 hours. If it is less than 5 hours, it is not preferable because the green odor and the straw odor appear strongly. Moreover, when it exceeds 12 hours, although many aroma components, such as a aroma of a ripe fruit, can be generated, a gorgeous aroma, such as a sweet fruit and a smell like a flower, will not be felt. In addition, the content of chlorogenic acids tends to decrease. It is preferably 5.5 to 11 hours, and more preferably 6 to 10 hours, from the viewpoint of generating a large amount of aroma such as fruits and flowers, and from the viewpoint of suppressing the decomposition of chlorogenic acids.
　なお、加熱温度と加熱時間は、加熱温度が低いときは加熱時間は長く、加熱温度が高いときは加熱時間は短くすることが好ましい。 The heating temperature and the heating time are preferably long when the heating temperature is low and short when the heating temperature is high.
　加熱処理を行っている間、密封容器は静置しておいてもよいが、密封容器中に熱が均一に行き渡るようにする観点からは、密封容器中の固液混合液は適度に撹拌されることが好ましい。固液混合液を撹拌する方法は特に限定されないが、例えば、固液混合液を収容した密封溶液を沸騰水浴鍋中に投入すれば、沸騰による気泡により密封容器が動き、固液混合液の適度な撹拌が行われる。また、熱水シャワーを噴射することができる装置に固液混合液を収容した密封溶液を設置すれば、熱水シャワーの水圧で密封容器が動き、固液混合液の適度な撹拌が行われる。さらに、加熱処理中、人為的に密封容器を振盪するか、あるいは撹拌機で容器中の液を撹拌するようにしてもよい。 While heat treatment is performed, the sealed container may be left standing, but from the viewpoint of uniformly spreading the heat in the sealed container, the solid-liquid mixture in the sealed container is appropriately stirred. Is preferred. The method for stirring the solid-liquid mixture is not particularly limited. For example, if a sealed solution containing the solid-liquid mixture is put into a boiling water bath pan, the sealed container moves by bubbles due to boiling, and the solid-liquid mixture is properly adjusted. Agitation is performed. In addition, if a sealed solution containing a solid-liquid mixed solution is installed in an apparatus capable of injecting a hot water shower, the sealed container moves by the water pressure of the hot water shower, and the solid-liquid mixed liquid is appropriately stirred. Furthermore, during the heat treatment, the sealed container may be artificially shaken or the liquid in the container may be stirred with a stirrer.
　本実施形態に係る未焙煎コーヒー豆抽出液の製造方法によれば、得られた未焙煎コーヒー豆抽出液は、これまでの焙煎コーヒー豆抽出物にない甘くフルーティな香りを有し、かつ、ポリフェノールの分解消失が防止できるため、焙煎コーヒーに比べ、３～７倍ものクロロゲン酸類を含有する高機能なコーヒー豆抽出液を製造することができる。 According to the method for producing an unroasted coffee bean extract according to the present embodiment, the obtained unroasted coffee bean extract has a sweet and fruity aroma which is not found in the existing roasted coffee bean extract, In addition, since degradation and disappearance of polyphenol can be prevented, a highly functional coffee bean extract containing 3 to 7 times as much chlorogenic acids as roasted coffee can be produced.
　本実施形態において「クロロゲン酸類」とは、桂皮酸誘導体とキナ酸（quinic acid）とのエステル化合物で、具体的には、３－カフェオイルキナ酸（3-CQA）、４－カフェオイルキナ酸（4-CQA）、５－カフェオイルキナ酸（5-CQA）からなるカフェオイルキナ酸；３－フェルロイルキナ酸（3-FQA）、４－フェルロイルキナ酸（4-FQA）、５－フェルロイルキナ酸（5-FQA）からなるフェルロイルキナ酸；３，５－ジカフェオイルキナ酸（3,5-diCQA）、３，４－ジカフェオイルキナ酸（3,4-diCQA）、４，５－ジカフェオイルキナ酸（4,5-diCQA）からなるジカフェオイルキナ酸を挙げることができる。一般に、クロロゲン酸とは５－カフェオイルキナ酸（5-CQA）を指すが、本実施形態においては、上記クロロゲン酸類の含有量を５－カフェオイルキナ酸（5-CQA）含有量に換算して表示するものとする。従って、総クロロゲン酸類含有量というときは、上記クロロゲン酸類のクロロゲン酸（5-CQA）換算の総量を意味する。 In the present embodiment, “chlorogenic acids” is an ester compound of a cinnamic acid derivative and quinic acid, and specifically, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), caffeoylquinic acid consisting of 5-caffeoylquinic acid (5-CQA); 3-feruroylquinic acid (3-FQA), 4-feruroylquinic acid (4-FQA), 5- Feruloylquinic acid consisting of feruloylquinic acid (5-FQA); 3,5-dicaffeoylquinic acid (3,5-diCQA), 3,4-dicaffeoylquinic acid (3,4-diCQA), Mention may be made of dicaffeoylquinic acid which consists of 4,5-dicaffeoylquinic acid (4,5-diCQA). Generally, chlorogenic acid refers to 5-caffeoylquinic acid (5-CQA), but in the present embodiment, the content of chlorogenic acids is converted to 5-caffeoylquinic acid (5-CQA) content. Shall be displayed. Therefore, the term “total chlorogenic acid content” means the total amount of chlorogenic acids in terms of chlorogenic acid (5-CQA).
　香気成分生成工程の後、前記固液混合液を固液分離する工程を有することが好ましい。固液分離する方法は特に限定はなく、フィルター濾過や遠心分離など、従来公知の固液分離方法を利用することができる。固液分離工程により、清澄な未焙煎コーヒー豆抽出液を得ることができる。 It is preferable to have the process of solid-liquid separation of the said solid-liquid mixed liquid after an aroma component production process. The method for solid-liquid separation is not particularly limited, and conventionally known solid-liquid separation methods such as filter filtration and centrifugation can be used. By the solid-liquid separation step, a clear unroasted coffee bean extract can be obtained.
　次に、本発明の第２の実施形態について説明する。第２の実施形態に係る未焙煎コーヒー豆抽出液の製造方法は、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、該固液混合液を、８５～１００℃、３０～６０分の条件で浸漬した後、固液分離することにより固液分離液を調製する工程と、該固液分離液を、密封容器中で加熱処理することにより香気成分を生成する香気成分生成工程と、を有する。 Next, a second embodiment of the present invention will be described. The method for producing an unroasted coffee bean extract according to the second embodiment includes the steps of preparing a solid-liquid mixed solution by adding water to the unroasted coffee beans and / or the roasted initial coffee beans. The solid-liquid mixed solution is immersed under conditions of 85 to 100 ° C. for 30 to 60 minutes, and then solid-liquid separation is performed to prepare a solid-liquid separated solution; and the solid-liquid separated solution in a sealed container And an aroma component generating step of generating an aroma component by heat treatment.
　上述した第１の実施形態との違いは、固液混合液を固液分離することにより、この固液分離液のみを加熱処理して香気成分を生成する点である。従って、第１の実施形態と共通する事項は説明を省略する。 The difference from the first embodiment described above is that only the solid-liquid separated liquid is heat-treated to generate an aroma component by solid-liquid separation of the solid-liquid mixed liquid. Therefore, the description common to the first embodiment will be omitted.
　固液混合液を、８５～１００℃、３０～６０分の条件で浸漬することにより、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆から香気成分の前駆体となる物質を固液混合液中に溶出させる。 A solid-liquid mixture containing a substance which becomes a precursor of aroma components from unroasted coffee beans and / or roasted initial coffee beans by immersing the solid-liquid mixture under conditions of 85 to 100 ° C. for 30 to 60 minutes. Elute into.
　香気成分の前駆体を含有する固液混合液はその後、固液分離される。固液分離する方法は特に限定はなく、フィルター濾過や遠心分離など、従来公知の固液分離方法を利用することができる。 The solid-liquid mixture containing the precursor of the aroma component is then subjected to solid-liquid separation. The method for solid-liquid separation is not particularly limited, and conventionally known solid-liquid separation methods such as filter filtration and centrifugation can be used.
　固液分離された固液分離液は引き続き密封容器に入れられ、加熱処理される。この加熱処理により、固液分離液中の香気成分前駆体が香気成分に変化し、甘くフルーティな芳香を有する未焙煎コーヒー豆抽出液を得ることができる。 The solid-liquid separated liquid separated in solid-liquid separation is subsequently placed in a sealed vessel and heat-treated. By this heat treatment, the aroma component precursor in the solid-liquid separated liquid is changed to an aroma component, and an unroasted coffee bean extract having a sweet and fruity aroma can be obtained.
　本実施形態においては、コーヒー豆はアラビカ種であることが好ましく、特に、エチオピア産アラビカ種であることがより好ましい。アラビカ種を使用することで、アラビカ種特有のワイン様のフルーティな香りや果実臭に優れた未焙煎コーヒー豆抽出液を得ることができる。クロロゲン酸類の含有量も上述した第１実施例と同程度のものが得られる。 In the present embodiment, the coffee beans are preferably arabica species, and more preferably Ethiopian arabica species. By using the arabica species, it is possible to obtain an unroasted coffee bean extract having a wine-like fruity smell and fruit odor specific to the arabica species. The content of chlorogenic acids can be obtained to the same extent as in the first embodiment described above.
１．コーヒー豆の種類による香りの違い
（１）コーヒー原料
　コーヒー原料は、表１に示すオリジン（産地）が異なるアラビカ種８種類、ロブスタ種５種類を使用した。また、アラビカ種は一般的な高級グレード品を、ロブスタ種は選別方法による違いを検討するため、水洗式の豆とナチュラル豆を分類した。さらに、そのロブスタ種に研磨の有無やグレードがある場合は分類した。いずれも未焙煎のコーヒー豆を使用した。 1. Difference in aroma depending on the type of coffee beans (1) Coffee raw material As coffee raw materials, 8 kinds of arabica types and 5 kinds of robusta types having different origins (production areas) shown in Table 1 were used. In addition, arabica species were classified as general high-grade products, and Robusta species were classified as water-washed beans and natural beans in order to examine differences due to sorting methods. In addition, if the Robusta species had or had not been polished, it was classified. All used unroasted coffee beans.
（２）未焙煎コーヒー豆抽出液の調製方法
　未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕した。この未焙煎コーヒー豆粉末１５ｇと、水を１５０mLとをステイ－オン－タブ缶（以下SOT缶）に充填し、SOT缶を密封した。この密封容器を、湯を張った鍋で１００℃、７時間加熱することにより加熱処理を行った。加熱処理後、フィルター濾過することにより固液分離し、所望の未焙煎コーヒー豆抽出液（サンプル）を調製した。 (2) Preparation Method of Unroasted Coffee Bean Extract The unroasted coffee beans were ground to a particle diameter De value of about 1000 μm with a coffee mill (manufactured by Ditting Co., Ltd.). A stay-on-tab can (hereinafter SOT can) was filled with 15 g of this unroasted coffee bean powder and 150 mL of water, and the SOT can was sealed. The heat treatment was performed by heating this sealed container with a hot water pot at 100 ° C. for 7 hours. After heat treatment, solid-liquid separation was carried out by filter filtration to prepare a desired unroasted coffee bean extract (sample).
（３）評価方法
　未焙煎コーヒー豆抽出液の風味の良質さは、カッピング評価トレーニングを受けた専門パネル４名で官能評価を行い、嗅いだときの香りと口に含んだ時の鼻に抜ける香りと呈味の強さや質を４段階のスコアを付けて評価した。４段階のスコアは「4-良い」「3-やや良い」「2-やや良くない」「1-良くない」とした。また、風味の特徴は、専門パネルの経験から他の物に感じる香りを表現した。 (3) Evaluation method The quality of the unroasted coffee bean extract's taste is evaluated by sensory evaluation using 4 experts who have received cupping evaluation training, and it smells when smelled and it slips off when it is contained in the mouth The intensity and quality of aroma and taste were rated with a 4-point score. A score of 4 is "4-good", "3-somewhat good", "2-somewhat bad", and "1-good". Moreover, the characteristic of the flavor expressed the smell which others feel from the experience of the specialized panel.
（４）結果
　結果を表１に示す。アラビカ種は、唯一エチオピア産が「フルーティな香り」が強く認められたが、他は「草っぽい香り」が主体であった。ロブスタ種はブラジル・ナチュラル以外は共通して甘い香りを感じた。ロブスタ種の中ではインドネシア産が良質であった。なお、嗅ぐ香りが良くても、飲んだ時に違和感ある「草（グリーン）」、あるいは「穀物臭」などを感じる場合があることが判明した。 (4) Results The results are shown in Table 1. The arabica species is the only one with a strong "fruity smell" from Ethiopia but the others are mainly "grassy smell". The Robusta species had a sweet smell in common except Brazil and Natural. Among the Robusta species, Indonesia produced the best. In addition, it turned out that even if it smells fragrant, it may feel "grass (green)" or "cereal smell" etc. that feels strange when it is taken.
　以上の結果、好ましいコーヒー生豆は、エチオピア産アラビカ種、インドネシア産ロブスタ種、ベトナム産ロブスタ種、インド産ロブスタ種であることが判明した。 As a result of the above, it has been found that preferable green coffee beans are Ethiopian arabica species, Indonesian robusta species, Vietnamese robusta species and Indian robusta seeds.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
２．焙煎度合いにより生成する香気成分の違い
（１）コーヒー原料
　コーヒー豆として、インドネシア産ロブスタ種ナチュラル／研磨AP-1、グアテマラ産アラビカ種SHB、エチオピア産アラビカ種ナチュラルG4を使用した。いずれも未焙煎のコーヒー豆を使用した。 2. Differences in aroma components generated depending on the degree of roasting (1) Coffee raw materials As coffee beans, Indonesian robusta natural / polished AP-1, Guatemalan arabica SHB, and Ethiopian arabica natural G4 were used. All used unroasted coffee beans.
（２）未焙煎コーヒー豆抽出液の調製方法
　前記１（２）と同様の方法により未焙煎コーヒー豆抽出液を調製した。 (2) Preparation method of unroasted coffee bean extract The unroasted coffee bean extract was prepared by the method similar to said 1 (2).
（３）評価方法
　前記（２）で調製した未焙煎コーヒー豆抽出液につき、香りの強さ及び風味の特徴を以下の要領で評価した。サンプルを蓋付き100mLのガラス瓶に入れ、蓋を開けたとき、香りを嗅ぎ、その強さを評価した。香りの強さは５段階評価とし、「1-非常に弱い」、「2-弱い」、「3-ふつう」、「4-強い」、「5-非常に強い」とした。風味はサンプルをBrix 2.5%に希釈調整したものを口に含み、飲んだ時の香りの質を評価し、また呈味も評価した。「甘い香り」はロブスタ種はマルトール（Maltol）系の質を意味し、アラビカ種はぶどうの果実系の質を意味する。 (3) Evaluation method With respect to the unroasted coffee bean extract prepared in (2) above, the characteristics of the intensity and the flavor of the aroma were evaluated in the following manner. The sample was placed in a 100 mL glass bottle with a lid, and when the lid was opened, it smelled and its strength was evaluated. The intensity of the scent was rated on a scale of 5: "1-very weak", "2-weak", "3-ordinary", "4-strong", "5-very strong". The taste included the sample diluted with Brix 2.5% and it was evaluated in the quality of the smell when drinking and also the taste was evaluated. "Sweet scent" means Robusta species quality of maltol (Maltol) system, and arabica species means quality of grape fruit system.
（４）結果
　結果を表２～４に示す。使用したコーヒー豆は、表２はインドネシア産ロブスタ種ナチュラル／研磨AP-1、表３はグアテマラ産アラビカ種SHB、表４はエチオピア産アラビカ種ナチュラルG4の結果である。 (4) Results The results are shown in Tables 2 to 4. The coffee beans used are as a result of Table 2 for the robustasta species natural / polished AP-1 from Indonesia, Table 3 for the arabica species SHB from Guatemala and Table 4 for the arabica species natural G4 from Ethiopia.
　表２に示すようにインドネシア産ロブスタ種ナチュラル／研磨AP-1では、コーヒー生豆を含め、４分以内の焙煎では、甘い香りが主体であった。一方、焙煎が進むと、穀物的な匂いを感じ、焙煎時間が８分（L値30台）以上になると焙煎香を感じるようになった。焙煎の進行は原料のL値や加熱処理していた抽出液のｐＨの変化でも分り、焙煎時間4分まではほぼ変化がない。 As shown in Table 2, in the Robusta species natural / abrasive AP-1 produced in Indonesia, sweet aroma was dominant in roasting within 4 minutes including green coffee beans. On the other hand, when the roasting proceeded, the grainy smell was felt, and when the roasting time became 8 minutes (L value: 30 units) or more, the roasted incense came to be felt. The progress of roasting is also known from changes in the L value of the raw material and the pH of the extract subjected to heat treatment, and there is almost no change until the roasting time is 4 minutes.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表３に示すように、グアテマラ産アラビカ種SHBでは、コーヒー生豆を含め、３分以内の焙煎では、甘い香りを感じた。一方、焙煎が進み、焙煎時間が６分（L値40台）以上になると焙煎香を感じるようになった。焙煎の進行は原料のL値や加熱処理していた抽出液のｐＨの変化でも分り、焙煎時間３分まではほぼ変化がない。 As shown in Table 3, in the arabica species SHAB from Guatemala, roasting within 3 minutes including green coffee beans had a sweet smell. On the other hand, when the roasting progressed and the roasting time became 6 minutes (L value 40 units) or more, it came to feel the roasted incense. The progress of roasting is also known from changes in the L value of the raw material and the pH of the extract subjected to heat treatment, and there is almost no change until the roasting time is 3 minutes.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表４に示すように、エチオピア産アラビカ種ナチュラルG4では、コーヒー生豆を含め、３分以内の焙煎では、甘い香りとワイン香を感じた。一方、焙煎が進み、焙煎時間が５分（L値 50台）以上になるとエチオピアモカ的な風味特徴が出現した。焙煎の進行は原料のL値や加熱処理していた抽出液のｐＨの変化でも分り、焙煎時間4分まではほぼ変化がない。 As shown in Table 4, in Ethiopian arabica natural G4, roasting within 3 minutes including green coffee beans had a sweet smell and a wine aroma. On the other hand, when roasting progresses and roasting time becomes 5 minutes (L value 50 units) or more, Ethiopian mocha-like flavor characteristics appeared. The progress of roasting is also known from changes in the L value of the raw material and the pH of the extract subjected to heat treatment, and there is almost no change until the roasting time is 4 minutes.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
以上の結果、ロブスタ種、アラビカ種ともに、コーヒー生豆を含め、焙煎時間が３分以内のコーヒー豆を使用すると、好ましい香りを生成することが判明した。すなわち、焙煎度（Ｌ値）が未焙煎コーヒー豆と±３以内であり、かつ、焙煎時品温が１６０℃以下であるコーヒー豆を使用することが好ましいことが判明した。 As a result of the above, it has been found that both the Robusta species and the Arabica species produce desirable aromas when coffee beans having a roasting time of 3 minutes or less, including green coffee beans, are used. That is, it was found that it is preferable to use coffee beans whose roasting degree (L value) is within ± 3 of unroasted coffee beans and whose roasting temperature is 160 ° C. or less.
３．加熱容器の検討
（１）コーヒー原料
　コーヒー豆として、インドネシア産ロブスタ種ナチュラル／研磨AP-1、エチオピア産アラビカ種ナチュラルG4を使用した。 3. Examination of heating container (1) Coffee material As coffee beans, Indonesian robusta natural / abrasive AP-1 and Ethiopian arabica natural G4 were used.
（２）未焙煎コーヒー豆抽出液の調製方法
　未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕した。この未焙煎コーヒー豆粉末１５ｇと、水を１５０mLをSOT缶に充填し、SOT缶を密封した。この密封容器を、湯を張った鍋で１００℃、７時間加熱することにより加熱処理を行った。加熱処理後、フィルター濾過することにより、固液分離し、未焙煎コーヒー豆抽出液を調製した。 (2) Preparation Method of Unroasted Coffee Bean Extract The unroasted coffee beans were ground to a particle diameter De value of about 1000 μm with a coffee mill (manufactured by Ditting Co., Ltd.). An SOT can was filled with 15 g of this unroasted coffee bean powder and 150 mL of water in a SOT can. The heat treatment was performed by heating this sealed container with a hot water pot at 100 ° C. for 7 hours. After the heat treatment, solid-liquid separation was carried out by filter filtration to prepare an unroasted coffee bean extract.
　比較対象として、以下の要領で未焙煎コーヒー豆抽出液を調製した。すなわち、未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕した。この未焙煎コーヒー豆粉末１５０ｇと、水を１５００mLとを、蓋なし鍋を用いて、ガラス蓋を乗せた状態（大気解放条件）で、１００℃、７時間加熱することにより加熱処理を行った。加熱処理後、フィルター濾過することにより、固液分離し、未焙煎コーヒー豆抽出液を調製した。 As a comparative object, an unroasted coffee bean extract was prepared in the following manner. That is, unroasted coffee beans were ground to a particle diameter De value of about 1000 μm with a coffee mill (manufactured by Ditting Co., Ltd.). A heat treatment was carried out by heating 150 g of this unroasted coffee bean powder and 1500 mL of water using a lidless pan with the glass lid placed (atmosphere open condition) for 7 hours at 100 ° C. . After the heat treatment, solid-liquid separation was carried out by filter filtration to prepare an unroasted coffee bean extract.
（３）評価方法
　前記２（３）と同様の方法により評価した。 (3) Evaluation method It evaluated by the method similar to said 2 (3).
（４）結果
　結果を表５に示す。大気解放条件での加熱処理により得られた未焙煎コーヒー豆抽出物は、密封容器で加熱処理した未焙煎コーヒー豆抽出物のような芳香は感じられず、青っぽい草の香りが認められた。そのため密封容器で加熱処理した未焙煎コーヒー豆抽出物において発生する優れた芳香香気成分は揮発性のものが主体であり、密封容器中で加熱処理を行わないと、加熱処理中に飛散してしまうと推測された。 (4) Results The results are shown in Table 5. The unroasted coffee bean extract obtained by the heat treatment under open air conditions did not have the aroma like the unroasted coffee bean extract heat-treated in a sealed container, and the smell of bluish grass was observed . Therefore, the superior aroma and aroma components generated in the unroasted coffee bean extract heat-treated in the sealed container are mainly volatile, and are scattered during the heat treatment unless heat-treated in the sealed container. It was guessed that it would end up.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
４．加熱時間の検討
（１）コーヒー原料
　コーヒー豆として、インドネシア産ロブスタ種ナチュラル／研磨AP-1を使用した。 4. Examination of heating time (1) Coffee raw material As a coffee bean, Indonesian Robusta seed | natural / grinding | polishing AP-1 was used.
（２）未焙煎コーヒー豆抽出液の調製方法
　加熱時間以外については、前記１（２）と同様の方法により未焙煎コーヒー豆抽出液を調製した。加熱時間は、表６に示すように、１～１２時間の間で検討した。 (2) Preparation Method of Unroasted Coffee Bean Extract An unroasted coffee bean extract was prepared in the same manner as in 1 (2) except for the heating time. The heating time was studied between 1 and 12 hours as shown in Table 6.
（３）評価方法
（３－１）香りの評価
　前記（２）で調製した未焙煎コーヒー豆抽出液につき、香りを以下の要領で評価した。サンプルを蓋付き100mLのガラス瓶に入れ、蓋を開けたとき、香りを嗅ぎ、その強さを評価した。香りの強さは５段階評価とし、「1-非常に弱い」、「2-弱い」、「3-ふつう」、「4-強い」、「5-非常に強い」とした。また、風味はサンプルをBrix2.5%に一定希釈調整し、口に含み、飲んだ時の香りの質と呈味を官能評価によっておこなった。良質さは、「4-良い」「3-やや良い」「2-やや良くない」「1-良くない」と判定した。 (3) Evaluation Method (3-1) Evaluation of Aroma The aroma of the unroasted coffee bean extract prepared in (2) was evaluated in the following manner. The sample was placed in a 100 mL glass bottle with a lid, and when the lid was opened, it smelled and its strength was evaluated. The intensity of the scent was rated on a scale of 5: "1-very weak", "2-weak", "3-ordinary", "4-strong", "5-very strong". In addition, the flavor was adjusted to a constant dilution of Brix 2.5%, and it was contained in the mouth, and the quality and taste of the aroma when drinking it were evaluated by sensory evaluation. The quality was judged as "4-good""3-slightlygood""2-slightlybad""1-notgood".
（３－２）クロロゲン酸類の評価
　前記（２）で調製した未焙煎コーヒー豆抽出液につき、各クロロゲン類含有量及び総クロロゲン酸類含有量を以下の要領で測定した。 (3-2) Evaluation of Chlorogenic Acids With respect to the unroasted coffee bean extract prepared in (2), each chlorogen content and total chlorogenic acid content were measured in the following manner.
　分析器は島津製作所社製の高速液体クロマトグラフィー（以下HPLC）を使用した。分離カラムはInertsil ODS-2 (φ3.0×250mm) を使用した。標品は５－カフェオイルキナ酸（5-CQA）を50mg測り取り、メタノールで20mLにメスアップした溶液を移動相Aで0.05mg/mL、0.025mg/mLに希釈した。移動相Aは0.05M CH3COOH  3% CH3CNとした。希釈溶液は0.45μmマイクロフィルター濾過後、15μLをHPLCにインジェクションした。サンプルは吸引濾過し、0.45μmマイクロフィルター濾過後、移動相Aで50倍希釈して15μLをHPLCにインジェクションした。 The analyzer used the high performance liquid chromatography (following HPLC) by Shimadzu Corp. make. The separation column used Inertsil ODS-2 (φ 3.0 × 250 mm). The preparation was prepared by weighing 50 mg of 5-caffeoylquinic acid (5-CQA), and diluting up the solution to 20 mL with methanol to 0.05 mg / mL and 0.025 mg / mL with mobile phase A. Mobile phase A was 0.05 M CH 3 COOH 3% CH 3 CN. The diluted solution was filtered through a 0.45 μm microfilter, and 15 μL was injected into HPLC. The sample was suction filtered, filtered through a 0.45 μm microfilter, diluted 50-fold with mobile phase A, and 15 μL was injected into HPLC.
　測定条件は、移動相Bは0.05M CH3COOH  100% CH3CNを用い、グラジエント条件として移動相Bの比率を経過時間の区間によって 0→5min (0→0％), 5→20min (0→20％), 20→35min (20→20％), 35→45min (20→100％)とした。流量は0.43mL/min、カラム温度は40℃、検出波長は325nmとした。 As the measurement conditions, mobile phase B uses 0.05 M CH 3 COOH 100% CH 3 CN, and as a gradient condition, the ratio of mobile phase B is 0 to 5 min (0 to 0%), 5 to 20 min (0 → 20%), 20 → 35 min (20 → 20%), 35 → 45 min (20 → 100%). The flow rate was 0.43 mL / min, the column temperature was 40 ° C., and the detection wavelength was 325 nm.
　クロマトグラムのエリア値を５－カフェオイルキナ酸（5-CQA）の検量線を用いて、それぞれを５－カフェオイルキナ酸（5-CQA）として換算して算出した。 The area values of the chromatograms were calculated by converting each as 5-caffeoylquinic acid (5-CQA) using a calibration curve of 5-caffeoylquinic acid (5-CQA).
（４）結果
（４－１）香りの評価結果
　結果を表６に示す。２時間までは青臭く、３～５時間で甘い香りと青臭い香りが混合した。６～８時間程度の加熱時間で、甘い香りが主体となることが判明した。１２時間の加熱で、熟した果物など多種で複雑な香りが発生した。なお、１５時間以上加熱した場合は、蒸れたわらを連想する好ましくない穀物臭と酸味が発生し、さらに加熱臭や発酵臭、腐敗臭などが発生した。 (4) Results (4-1) Evaluation results of aroma The results are shown in Table 6. It was bluish for 2 hours, and sweet and bluish smells were mixed in 3 to 5 hours. It turned out that a sweet smell becomes the main after heating time of about 6 to 8 hours. After heating for 12 hours, various complex odors such as ripe fruits were generated. In addition, when it heated for 15 hours or more, the undesirable grain smell and sourness associated with the steamed straw generate | occur | produced, and also the heat smell, the fermented smell, the putty smell etc. generate | occur | produced.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
（４－２）クロロゲン酸類含有量の測定結果
　クロロゲン酸類含有量の測定結果を表７に示す。一般的に、加熱処理を行うとクロロゲン酸類は分解し、含有量は低下するが、100℃の加熱を12時間行った後も、総クロロゲン酸類含有量は7.6mg/mLであり、加熱時間０時間のコーヒー生豆の総クロロゲン酸類含有量10.5 mg/mLを基準（100％）とすると、その70％以上が保持されていた。クロロゲン酸類は、焙煎温度帯では分解し、含有量は減少するが、本発明の加熱温度帯では、mono-CQA（3-CQA+4-CQA+5-CQA）相互間で交換反応し、5-CQAが3-CQAや4-CQAに交換するため、含有比率が変化する。 (4-2) Measurement Result of Chlorogenic Acid Content The measurement result of chlorogenic acid content is shown in Table 7. Generally, heat treatment decomposes chlorogenic acids and the content decreases, but the total content of chlorogenic acids is 7.6 mg / mL even after heating at 100 ° C. for 12 hours, and the heating time is 0 When the total chlorogenic acid content of green coffee beans at a time of 10.5 mg / mL was taken as the standard (100%), 70% or more of the content was retained. The chlorogenic acids decompose in the roasting temperature zone and the content decreases, but in the heating temperature zone of the present invention, the mono-CQA (3-CQA + 4-CQA + 5-CQA) exchanges reaction with each other, The content ratio changes as 5-CQA exchanges for 3-CQA and 4-CQA.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
５．コーヒー豆粒子径の検討
（１）コーヒー原料
　コーヒー豆として、インドネシア産ロブスタ種ナチュラル／研磨AP-1を使用した。 5. Examination of Coffee Bean Particle Size (1) Coffee Raw Material As a coffee bean, Indonesian robusta natural / abrasive AP-1 was used.
（２）未焙煎コーヒー豆抽出液の調製方法
　未焙煎コーヒー豆の平均粒子径以外については、前記１（２）と同様の方法により未焙煎コーヒー豆抽出液を調製した。未焙煎コーヒー豆の粒子径は、表８に示すように、粗挽き（粒子径De値１０００μｍ）、細挽き（粒子径De値６００μｍ）及び未粉砕（コーヒー生豆のまま）とした。 (2) Preparation Method of Unroasted Coffee Bean Extract An unroasted coffee bean extract was prepared by the same method as the above 1 (2) except for the average particle diameter of the unroasted coffee beans. As shown in Table 8, the particle diameter of the unroasted coffee beans was roughly ground (particle diameter De value 1000 μm), finely ground (particle diameter De value 600 μm) and uncrushed (green coffee beans).
（３）評価方法
　前記２（３）と同様の方法により香りの強さの評価を行った。 (3) Evaluation method The intensity of aroma was evaluated by the same method as 2 (3).
（４）結果
　結果を表８に示す。未焙煎コーヒー豆をそのまま、粉砕した場合は粗挽きの方が甘い香りや果実様の良好な香りが生成した。細挽きは草のようなグリーン臭が認められた。好ましい香りの発生は、未焙煎コーヒー豆をそのままの場合、粉末より加熱時間が短くなる。 (4) Results The results are shown in Table 8. When the unroasted coffee beans were crushed as they were, coarse roasting produced a sweet smell and a fruity good smell. The finely ground was found to have a grassy green odor. The preferred aroma generation is shorter heating time than powder when unroasted coffee beans are left as they are.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
６．固液分離液の加熱
（１）コーヒー原料
　コーヒー豆として、エチオピア産アラビカ種ナチュラルG4を使用した。 6. Heating of Solid-Liquid Separated Liquid (1) Raw Material for Coffee As coffee beans, Arabica arabic natural G4 from Ethiopia was used.
（２）未焙煎コーヒー豆抽出液の調製方法
　未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕した。加水率を変え、この未焙煎コーヒー豆粉末４０ｇと、水４００mL（10倍）と、をステンレス容器に入れ、この固液混合液を９０℃、６０分の条件で処理し、未焙煎コーヒー豆から香気成分の前駆体となる物質を固液混合液中に溶出した。その後、フィルター濾過することにより、固液分離液を調製した。得られた固液分離液をSOT缶に充填し、SOT缶を密封した。この密封容器を、湯を張った鍋で１００℃、７時間加熱することにより、所望の未焙煎コーヒー豆抽出液（サンプル）を調製した。 (2) Preparation Method of Unroasted Coffee Bean Extract The unroasted coffee beans were ground to a particle diameter De value of about 1000 μm with a coffee mill (manufactured by Ditting Co., Ltd.). Water content is changed, 40 g of this unroasted coffee bean powder and 400 mL (10 times) of water are placed in a stainless steel container, this solid-liquid mixture is treated at 90 ° C. for 60 minutes, and unroasted coffee The substance which becomes the precursor of the aroma component from the beans was eluted in the solid-liquid mixture. Thereafter, the mixture was filtered to prepare a solid-liquid separated solution. The obtained solid-liquid separated solution was filled into a SOT can, and the SOT can was sealed. The desired unroasted coffee bean extract (sample) was prepared by heating this sealed container with a hot water pot at 100 ° C. for 7 hours.
　比較対象として、固液混合加熱処理した場合についても調製した。すなわち、未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕したもの１５ｇ、水１５０mLとともにSOT缶に充填し、SOT缶を密封し、この密封容器を、湯を張った鍋で１００℃、７時間加熱することにより加熱処理を行った。加熱処理後、フィルター濾過することにより、固液分離し、所望の未焙煎コーヒー豆抽出液（サンプル）を調製した。 It prepared also about the case where solid-liquid mixed heating processing was carried out as comparison object. That is, 15 g of unroasted coffee beans ground to a particle diameter De value of about 1000 μm in a coffee mill (made by Ditting) and 150 mL of water are filled in a SOT can, the SOT can is sealed, and this sealed container is The heat treatment was performed by heating at 100 ° C. for 7 hours in a pan. After the heat treatment, solid-liquid separation was carried out by filter filtration to prepare a desired unroasted coffee bean extract (sample).
（３）評価方法
　サンプルをBrix2.0%に希釈調整し、口に含み、飲んだ時の香りの強さと質、また呈味を官能評価した。ただし、サンプルがBrix2.0%に満たない場合はそのままの濃度で評価した。Brix2.0%香りの強さのスコアは5段階として「1-非常に弱い」「2-弱い」「3-ふつう」「4-強い」「5-非常に強い」とした。 (3) Evaluation method The sample was diluted and adjusted to 2.0% Brix, contained in the mouth, and the sensory evaluation of the intensity and quality of the smell and taste when drinking was performed. However, when the sample did not reach Brix 2.0%, the concentration was evaluated as it is. The score of Brix 2.0% aroma intensity was rated as "1-very weak", "2-weak", "3-normal", "4-strong", "5-very strong" as five steps.
（４）結果
　表９と表１０にエチオピア産アラビカ種ナチュラルG4の評価結果を示す。表９に示すように、固液分離して固液分離液のみを加熱した場合も、固液混合液を加熱した場合と同様な香りの強さと、より好ましい香りが生成することが判明した。 (4) Results Tables 9 and 10 show evaluation results of Ethiopian arabica natural G4. As shown in Table 9, when solid-liquid separation was performed and only the solid-liquid separated solution was heated, it was found that the same smell intensity and more preferable smell were generated as in the case of heating the solid-liquid mixed solution.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　表１０に示すように、固液分離して固液分離液のみを加熱したものも、固液混合液を加熱した場合より同じ加水率ではやや抽出液濃度は低下するが、コーヒー生豆から得られるクロロゲン酸類収率は同等以上にあることが判明した。 As shown in Table 10, even if solid-liquid separation and heating only the solid-liquid separated liquid, the extract concentration slightly decreases at the same hydrolysis rate than when the solid-liquid mixed liquid is heated, but it is obtained from coffee green beans It was found that the yield of chlorogenic acids was equal to or more than that.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
７．固液分離液濃縮液の加熱
（１）コーヒー原料
　コーヒー豆として、エチオピア産アラビカ種ナチュラルG4を使用した。 7. Heating of Solid-Liquid Separated Liquid Concentrate (1) Coffee Material As a coffee bean, Arabica arabic natural G4 from Ethiopia was used.
（２）未焙煎コーヒー豆抽出液の調製方法
　未焙煎コーヒー豆をコーヒーミル（ディッティング社製）で粒子径De値約1000μｍに粉砕した。この未焙煎コーヒー豆粉末１００ｇと、水を１５００mL（１５倍）を撹拌機付きステンレス容器に入れ、この固液混合液を９０℃、４０分の条件で処理し、未焙煎コーヒー豆から香気成分の前駆体となる物質を固液混合液中に溶出した。その後、フィルター濾過することにより、固液分離液を調製した。さらに熱濃縮器（ヤマト科学／ロータリーエバポレーター　RE60Ａ-Ｗ）で約２倍濃縮した液と蒸発側の液をそれぞれSOT缶に充填し、SOT缶を密封した。この密封容器を、湯を張った鍋で１００℃、７時間加熱することにより、所望の未焙煎コーヒー豆抽出液（サンプル）を調製した。 (2) Preparation Method of Unroasted Coffee Bean Extract The unroasted coffee beans were ground to a particle diameter De value of about 1000 μm with a coffee mill (manufactured by Ditting Co., Ltd.). 100 g of this unroasted coffee bean powder and 1,500 mL (15 times) of water are placed in a stainless steel container equipped with a stirrer, and this solid-liquid mixed solution is treated under conditions of 90 ° C. for 40 minutes. The substance to be the precursor of the component was eluted in the solid-liquid mixture. Thereafter, the mixture was filtered to prepare a solid-liquid separated solution. Furthermore, the liquid concentrated about twice with a heat concentrator (Yamato Scientific / Rotary Evaporator RE60A-W) and the liquid on the evaporation side were each filled in a SOT can, and the SOT can was sealed. The desired unroasted coffee bean extract (sample) was prepared by heating this sealed container with a hot water pot at 100 ° C. for 7 hours.
（３）評価方法
　サンプルをBrix2.5%に希釈調整し、口に含み、飲んだ時の香りの強さと質、また呈味を官能評価した。香りの強さのスコアは5段階として、「1-非常に弱い」「2-弱い」「3-ふつう」「4-強い」「5-非常に強い」とした。 (3) Evaluation method The sample was diluted and adjusted to 2.5% Brix, contained in the mouth, and the sensory evaluation of the intensity and quality of the smell and taste when drinking was performed. The score of the strength of the scent was rated at five levels, "1-very weak", "2-weak", "3-normal", "4-strong" and "5-very strong".
（４）結果
　結果を表１１に示す。固液分離液は約２倍に濃縮したが、好ましい香りが生成することが判明した。一方、蒸発側の液には好ましい香りは認められなかった。 (4) Results The results are shown in Table 11. The solid-liquid separated solution was concentrated about twice, but it was found that a desirable smell was generated. On the other hand, no preferable smell was observed in the liquid on the evaporation side.
Figure JPOXMLDOC01-appb-T000011
 
Figure JPOXMLDOC01-appb-T000011
 

Claims (9)

  1. 　未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、
    　該固液混合液を、密封容器中で加熱処理することにより香気成分を生成する香気成分生成工程と、
    　を有する、未焙煎コーヒー豆抽出液の製造方法。     Preparing a solid-liquid mixture by adding water to unroasted coffee beans and / or roasted early coffee beans;
    An aroma component producing step of producing an aroma component by heating the solid-liquid mixed solution in a sealed container;
    A method for producing an unroasted coffee bean extract, comprising:
  2. 　未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に水を添加することにより、固液混合液を調製する工程と、
    　該固液混合液を、８５～１００℃、３０～６０分の条件で浸漬した後、固液分離することにより、固液分離液を調製する工程と、
    　該固液分離液を、密封容器中で加熱処理することにより香気成分を生成する香気成分生成工程と、
    　を有する、未焙煎コーヒー豆抽出液の製造方法。     Preparing a solid-liquid mixture by adding water to unroasted coffee beans and / or roasted early coffee beans;
    A step of preparing a solid-liquid separated liquid by immersing the solid-liquid mixed liquid under conditions of 85 to 100 ° C., for 30 to 60 minutes, and then performing solid-liquid separation;
    An aroma component producing step of producing an aroma component by heating the solid-liquid separated liquid in a sealed container;
    A method for producing an unroasted coffee bean extract, comprising:
  3. 　さらに、前記固液分離液を濃縮する工程を有する、請求項２に記載の未焙煎コーヒー豆抽出液の製造方法。 The method for producing an unroasted coffee bean extract according to claim 2, further comprising the step of concentrating the solid-liquid separated solution.
  4. 　さらに、前記固液混合液を固液分離する工程を有する、請求項１に記載の未焙煎コーヒー豆抽出液の製造方法。 The method for producing an unroasted coffee bean extract according to claim 1, further comprising solid-liquid separation of the solid-liquid mixed solution.
  5. 　前記香気成分生成工程が、８５～１４０℃、５～１２時間の条件で加熱処理される、請求項１～４のいずれか１項に記載の未焙煎コーヒー豆抽出液の製造方法。 The method for producing an unroasted coffee bean extract according to any one of claims 1 to 4, wherein the aroma component producing step is heat-treated under the conditions of 85 to 140 ° C and 5 to 12 hours.
  6. 　前記未焙煎コーヒー豆及び／又は前記焙煎初期コーヒー豆が、粉末状に粉砕されたコーヒー豆粉末である、請求項１～５のいずれか１項に記載の未焙煎コーヒー豆抽出液の製造方法。 The unroasted coffee bean extract according to any one of claims 1 to 5, wherein the unroasted coffee beans and / or the early roasted coffee beans are ground coffee beans powder. Production method.
  7. 　前記焙煎初期コーヒー豆の焙煎度（Ｌ値）が、前記未焙煎コーヒー豆をミルで粉砕した粉末のＬ値を測定した値に対して、±３の範囲内である、請求項１～６のいずれか１項に記載の未焙煎コーヒー豆抽出液の製造方法。 The roasting degree (L value) of the roasted initial coffee beans is within a range of ± 3 with respect to the value obtained by measuring the L value of the powder obtained by milling the unroasted coffee beans in a mill. A method for producing an unroasted coffee bean extract according to any one of items 1 to 6.
  8. 　未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆に添加する水の添加量が、未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆の重量に対し３～２０倍である、請求項１～７のいずれか１項に記載の未焙煎コーヒー豆抽出液の製造方法。 The amount of water added to unroasted coffee beans and / or early roasted coffee beans is 3 to 20 times the weight of un roasted coffee beans and / or early roasted coffee beans. The manufacturing method of the unroasted coffee bean extract of any one of 7.
  9. 　未焙煎コーヒー豆及び／又は焙煎初期コーヒー豆が、エチオピア産アラビカ種、インドネシア産ロブスタ種、ベトナム産ロブスタ種、インド産ロブスタ種からなる群から選択された少なくとも１種である、請求項１～８のいずれか１項に記載の未焙煎コーヒー豆抽出液の製造方法。 The unroasted coffee beans and / or the early roasted coffee beans are at least one selected from the group consisting of Ethiopian arabica species, Indonesian robusta species, Vietnamese robusta species, Indian robusta species. 8. A method for producing an unroasted coffee bean extract according to any one of 8 to 8.
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CN112640981A (en) * 2020-12-03 2021-04-13 东莞波顿香料有限公司 Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract
WO2022230798A1 (en) * 2021-04-30 2022-11-03 サントリーホールディングス株式会社 Roasted coffee beans, coffee extract, and method for producing same

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JPS5399364A (en) * 1977-02-10 1978-08-30 Kanebo Ltd Production of coffee drink packaged in container
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CN112640981A (en) * 2020-12-03 2021-04-13 东莞波顿香料有限公司 Coffee heat treatment liquid, coffee heat treatment liquid extract, preparation method and application of coffee heat treatment liquid and coffee heat treatment liquid extract
CN112640981B (en) * 2020-12-03 2023-11-10 东莞波顿香料有限公司 Coffee heat treatment liquid, extracting solution, preparation method and application thereof
WO2022230798A1 (en) * 2021-04-30 2022-11-03 サントリーホールディングス株式会社 Roasted coffee beans, coffee extract, and method for producing same

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