JP2002330700A - Method for producing concentrated coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a concentrated coffee without causing a turbidity and a precipitation even after preserved for a long period of time. SOLUTION: This method for producing the concentrated coffee comprises a step of preparing a concentrated coffee liquid comprising 5-35 wt.% of the solid and then treating by adding a galactomannan decomposition enzyme to the concentrated coffee liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing coffee, and more particularly to a method for preventing concentrated coffee from settling.

[0002]

2. Description of the Related Art Originally, a coffee extract has a property of easily causing turbidity and precipitation during storage. More recently,
Increasing the amount of coffee beans used to produce full-fledged flavors, enriching from the reduction of transportation and storage space, and prolonging the market residence period due to the expansion of sales regions, as well as precipitation due to heating by vending machines, etc. Therefore, the problem of significantly lowering the product value has arisen.

[0003] Polysaccharides such as galactomannan are known as turbidity / precipitation components of coffee. Various methods have been proposed to decompose these components and prevent precipitation. In terms of utilization of enzymes, German Patent Application Publication No. 2063489 discloses the utility of carbohydrate-degrading enzymes, and Japanese Patent Publication No. 47-19736 and JP-A-4-45745 disclose the utility of fibrinolytic enzymes. It has been disclosed. Further, from the viewpoint of utilizing alkaline salts, Japanese Patent Application Laid-Open Nos. 61-74543 and 2-222647 disclose the usefulness of sodium hydrogen carbonate.

[0004] However, in these methods, an enzyme or an alkaline salt is added before concentration of the coffee extract, so that precipitation may further occur in a step after concentration, and sufficient concentration of concentrated coffee is likely to occur. It didn't work.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing concentrated coffee which does not cause turbidity or precipitation even after being stored for a long time.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as for the decomposition of galactomannan, the relationship between the solid weight of the coffee liquid and the amount of galactomannan degrading enzyme is closely determined. They found that they were related, and completed the present invention. That is, the method for producing a concentrated coffee of the present invention includes a step of preparing a concentrated coffee liquid containing a solid content of 5 to 35% by weight, and then treating the concentrated coffee liquid by adding a galactomannan degrading enzyme. It is characterized by.

[0007] The concentrated coffee liquid in the present invention is 5 to
It is a coffee liquid containing 35% by weight of solid content, and is preferably from 5 to 35% by weight from the viewpoint of distribution as a concentrated product, but more preferably from 10 to 30% by weight from the viewpoint of easy handling in an enzyme reaction.

[0008] The solid content is a value measured according to ISO 3726.

The solid content can be set within the above range by a known concentration means or dilution.

In the treatment step with the galactomannan degrading enzyme, from the viewpoint of effectively preventing turbidity and precipitation of the concentrated coffee liquid after the treatment, (1) the temperature of the concentrated coffee is 30 to 70 ° C. and the pH is 3.0. Enzymatic reaction for 30 minutes to 4 hours under the conditions of -6.0, (2) reaction of 85-1
(3) heating the enzyme at 30 ° C. for 30 seconds to 60 minutes to inactivate the enzyme;
Cooling at 10 ° C. for 10 to 48 hours, (4) centrifuging the cooled reaction solution to remove a precipitate, and (5)
It is preferable to add 0.1 to 0.8% by weight of sodium hydrogen carbonate to the coffee liquid after centrifugation in this order.

In the above (1), the temperature of the concentrated coffee is preferably 30 to 70 ° C., and more preferably 30 to 60 ° C., in order to sufficiently exert the enzyme activity. Similarly, the pH of the concentrated coffee is preferably pH 3.0 to 6.0, and p
H4.0 to 5.5 is more preferred. The reaction time is preferably 30 minutes to 4 hours, more preferably 30 minutes to 3 hours, from the relationship between the completion of the enzymatic reaction and the efficiency of the production process.

In the above (2), in order to completely stop the enzymatic reaction, the reaction solution is kept at 85 to 130 ° C. for 30 seconds to 60 hours.
It is preferable to inactivate the enzyme by heating for minutes, and it is more preferable to heat at 85 to 121 ° C. for 40 seconds to 30 minutes.

In the above (3), from the viewpoint of effectively preventing turbidity and precipitation of the concentrated coffee liquid, it is preferable to cool the reaction liquid after deactivating the enzyme at 3 to 10 ° C.
6 ° C. is more preferred. The cooling time is preferably 10 to 48 hours, and more preferably 10 to 24 hours in view of the relationship with the efficiency of the manufacturing process.

In the above (4), since the cooled reaction solution is turbid or precipitates, it is preferable to remove the precipitates by centrifugation. The conditions for centrifugation may be performed by a conventional method, for example, at 3000 to 5000 rpm for about 10 to 30 minutes.

Further, in the above (5), from the viewpoint of preventing oxidation of the concentrated coffee liquid and effectively preventing turbidity and sedimentation, the coffee liquid after centrifugation is added with 0.1 to 0.1.
Preferably, 8% by weight of sodium hydrogen carbonate is added, more preferably 0.2 to 0.6% by weight.

The galactomannan-degrading enzyme in the present invention is not particularly limited as long as it is an enzyme capable of degrading galactomannan and used in food production, but it is a mannanase derived from Aspergillus niger. Thus, the titer is preferably 10,000 units / g or more.

The mannanase titer (galactomannan saccharifying power) is determined by measuring the amount of enzyme that causes an increase in reducing power corresponding to 1 μmole of mannose per minute at 40 ° C. using locust bean gum (pH 5.0) as a substrate. And

In the case where the above-mentioned mannanase derived from Aspergillus niger is used, the amount of the enzyme is preferably 15 units or more per 1 g of the solid content in order to decompose galactomannan in a necessary and sufficient manner.
0 units is more preferred.

In particular, the galactomannan degrading enzyme is cellulosin GM5 (trade name, manufactured by Hankyu Bioindustry, derived from Aspergillus niger, 10,000 units)
s / g) is more preferred. The addition amount of this enzyme is preferably 0.15 to 0.50% by weight, more preferably 0.20 to 0.50% by weight, based on the solid content of the coffee liquid, in order to perform galactomannan decomposition in a necessary and sufficient manner. .

[Effects] According to the method for producing concentrated coffee of the present invention, by adding an appropriate amount of galactomannanase to the solid content of the coffee liquor, turbidity and sedimentation occur even after long-term storage. It is possible to produce high-quality concentrated coffee that hardly occurs. According to the method for producing a concentrated coffee of the present invention, by performing a treatment step with a galactomannan degrading enzyme under predetermined conditions, it is possible to produce a high-quality concentrated coffee with almost no turbidity or precipitation even after long-term storage. Can be.

[Detailed Description of the Invention] The method for producing the concentrated coffee of the present invention will be described in detail.

The concentrated coffee liquid is a liquid extracted from roasted beans at a high concentration, a concentrated liquid obtained by further concentrating the same, a liquid obtained by mixing the above concentrated liquid with a liquid extracted from roasted beans at a low concentration, or an instant coffee. Any of a liquid obtained by dissolving the material processed in water with water may be used.

The above-mentioned coffee liquid can be produced by a conventional method.

The pH of the above-mentioned coffee liquor is at 20 ° C.
Since the pH is about 4.5 to 5.8, which is within the optimum pH of the galactomannanase, in the present invention, the following enzyme treatment can be performed without particularly adjusting the pH of the coffee liquid.

First, a galactomannan enzyme is added to the coffee liquid. It is preferable to stir the reaction solution during addition of the enzyme and during the enzyme reaction. The amount added, the reaction temperature and the reaction time at this time may be selected under conditions suitable for the type or activity of the enzyme used.

In a preferred embodiment, as described above,
(1) The temperature of the concentrated coffee is 30 to 70 ° C. and the pH is 3.
Enzymatic reaction for 30 minutes to 4 hours under the conditions of 0 to 6.0; (2) deactivating the enzyme by heating the reaction solution at 85 to 130 ° C. for 30 seconds to 60 minutes; (3) Cooling the reaction solution after enzyme inactivation at 3 to 10 ° C. for 10 to 48 hours; (4) centrifuging the cooled reaction solution to remove precipitates; and (5) coffee liquid after centrifugation. It is preferable to include in this order 0.1 to 0.8% by weight of sodium bicarbonate.

For example, cellulosin GM5 (trade name, derived from Aspergillus niger, manufactured by Hankyu Bioindustry)
0000 units / g), as described above, it is preferable to add 0.15 to 0.50% by weight, more preferably 0.20 to 0.50% by weight, based on the solid content of the coffee liquid. The reaction temperature is preferably 40 to 50 ° C., and the reaction time may be about 30 minutes to 1 hour.

After completion of the reaction, the enzyme is deactivated by heating. The heating temperature is usually 85 to 98 ° C, and the heating time is usually about 2 to 30 minutes. After heating, the reaction solution was cooled to 4 to 6 ° C., centrifuged (3,000 rpm, about 10 minutes) to remove precipitates, and then sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, dipotassium hydrogen phosphate. And the like are added and mixed in an amount of 0.2 to 0.3% by weight based on the amount of coffee liquid. The enzyme may be deactivated simultaneously with the heat sterilization of the finished product.

[0029] The concentrated coffee thus produced is added with a milk component, sugar and the like as necessary, and
Filled in containers such as ET bottles, sterilized by heating or frozen and supplied to the market.

[0030]

Embodiments of the present invention will be described below.

[Evaluation Test] 1) Precipitation The samples obtained in the examples were examined for the amount of sedimentation or the presence or absence of sediment by visual inspection. The evaluation criteria are as follows.

：: no precipitation, Δ: some precipitation is observed,
×: considerable precipitation occurred.

2) Turbidity The sample obtained in the example was subjected to 720 n using a spectrophotometer.
The turbidity was determined by measuring the absorbance at m.

Example 1 A coffee liquid having a coffee solid content of 8.0% by weight in 1000 kg was mixed with a coffee solid content of 0.1 kg.
Galactomannan degrading enzyme (trade name: Cellulosin GM5, manufactured by Hankyu Bioindustry, titer 10,000 units / g) corresponding to 27 to 0.81% by weight was added,
The mixture was reacted at 40 ° C. for 1 hour with stirring. Reaction solution 3
After centrifugation at 000 rpm for 10 minutes, 0.1% sodium bicarbonate with respect to the liquid weight was added and mixed,
Sterilized at 2 ° C. for 30 seconds. The obtained coffee liquid is 5 ° C,
After storage at 25 ° C. or 37 ° C. for 4 weeks, the presence or absence of precipitation of the coffee liquid after storage was visually inspected. As a control, a coffee liquid containing no enzyme was similarly treated. Table 1 shows the results.

[0035]

[Table 1] As shown in Table 1, the sample to which 0.27% by weight of the enzyme was added to the coffee solid content had less precipitation, and especially the sample to which the enzyme was added and the amount of enzyme exceeding 0.5% by weight was added. A remarkable effect was confirmed in the sample having a high storage temperature.

Example 2 1.0 kg of a coffee liquid having a coffee solid content of 28.0% by weight was added to a coffee liquid having a coffee solid content of 0.1 kg.
Galactomannan degrading enzyme corresponding to 48 to 0.96% by weight was added, and reacted at 40 ° C. for 1 hour with stirring. After heating the reaction solution at 90 ° C. for 30 minutes to inactivate the enzyme, it was cooled to 5 ° C. and allowed to stand for 20 hours.
After centrifugation at 0 rpm for 10 minutes, 0.2% sodium bicarbonate based on the liquid weight was added and mixed. The obtained coffee liquid was stored at 5 ° C. or 35 ° C. for 2 weeks, and the turbidity of the stored coffee liquid and the presence or absence of precipitation were examined. As a control, a coffee liquid containing no enzyme was similarly treated. Table 2 shows the results.

[0037]

[Table 2] As shown in Table 2, the sample to which 0.48% by weight of the enzyme was added based on the coffee solid content was less likely to precipitate, as compared to the sample to which the enzyme was not added and the sample to which more than 0.5% by weight of the enzyme was added. A remarkable effect was confirmed in the sample having a high storage temperature.

Continuation of the front page (72) Inventor Osamu Kashii 7-7-7 Minatojima-Nakamachi, Chuo-ku, Kobe-shi, Hyogo UCC Uejima Coffee Co., Ltd. General Planning Office F-term (reference) 4B027 FB22 FC03 FE06 FK07 FQ11 FQ12 FR04

Claims (3)

[Claims] 1. A method for producing a concentrated coffee, comprising:
A process for preparing a concentrated coffee liquor containing 35% by weight of solids, and then adding a galactomannan-degrading enzyme to the concentrated coffee liquor for treatment. 2. The step of treating with galactomannan degrading enzyme, wherein (1) the temperature of the concentrated coffee is 30 to 70 ° C.
Enzymatic reaction for 30 minutes to 4 hours under the condition of pH 3.0 to 6.0, (2) Deactivating the enzyme by heating the reaction solution at 85 to 130 ° C. for 30 seconds to 60 minutes. (3) The reaction solution after inactivation of the enzyme is
Cooling for 8 hours, (4) centrifuging the cooled reaction solution to remove precipitates, and (5) adding 0.1 to 0.8% by weight of sodium hydrogen carbonate to the coffee liquid after centrifugation. The method according to claim 1, further comprising adding 3. The galactomannan degrading enzyme is a mannanase derived from Aspergillus niger, and has a content of 15 to 50 uns per 1 g of the solid content.
3. The production method according to claim 1, wherein it is added.