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WO2015181952A1 - Procédé de production de grains de café torréfié - Google Patents

Procédé de production de grains de café torréfié Download PDF

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Publication number
WO2015181952A1
WO2015181952A1 PCT/JP2014/064426 JP2014064426W WO2015181952A1 WO 2015181952 A1 WO2015181952 A1 WO 2015181952A1 JP 2014064426 W JP2014064426 W JP 2014064426W WO 2015181952 A1 WO2015181952 A1 WO 2015181952A1
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WIPO (PCT)
Prior art keywords
coffee beans
roasted coffee
minutes
water
less
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Ceased
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PCT/JP2014/064426
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English (en)
Japanese (ja)
Inventor
丸山　栄造
拓馬 伊藤
斉藤　淳
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Kao Corp
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Kao Corp
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Priority to JP2015503706A priority Critical patent/JP5820087B1/ja
Priority to PCT/JP2014/064426 priority patent/WO2015181952A1/fr
Priority to TW104103074A priority patent/TWI617248B/zh
Publication of WO2015181952A1 publication Critical patent/WO2015181952A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23F5/10—Treating roasted coffee; Preparations produced thereby

Definitions

  • the present invention relates to a method for producing roasted coffee beans.
  • Coffee beverages contain chlorogenic acids such as chlorogenic acid, caffeic acid, and ferulic acid, which are polyphenols, and chlorogenic acids are known to have excellent physiological activities such as blood pressure lowering action.
  • chlorogenic acids such as chlorogenic acid, caffeic acid, and ferulic acid, which are polyphenols
  • chlorogenic acids are known to have excellent physiological activities such as blood pressure lowering action.
  • Patent Document 1 A method of heat treatment at 150 ° C. has been proposed.
  • Patent Document 2 a method has been proposed in which raw material roasted coffee beans are immersed in an aqueous solvent to extract hydroxyhydroquinone from the raw material roasted coffee beans.
  • coffee beverages are widely favored as preference beverages, and roasted coffee beans that are useful as raw materials for coffee beverages with good flavor are required.
  • roasted coffee beans that can reduce the unpleasant aroma and flavor of low-grade beans
  • fresh coffee beans are roasted with hot air in a roasting machine, and compared to the raw bean weight before roasting at the end of roasting
  • a method is proposed in which 20% by weight or more of cooling water is sprayed on the roasted beans, the temperature in the roasting machine is maintained, and the roasted beans are dried in the roasting machine until the water content of the roasted beans is 4% or less.
  • Patent Document 4 In order to make coffee beans easy to extract more flavor components, there is a method for increasing the content of oligosaccharides contained in roasted coffee beans by contacting roasted coffee beans with saturated steam at high temperature and high pressure.
  • Patent Document 5 In order to obtain a coffee drink containing beans with a good storage stability inherent to coffee, unheated roasted coffee beans filled in a container are treated with hot water and / or steamed at 70 to 95 ° C. for 30 to 120 minutes. It has been proposed to use roasted coffee beans that have been treated (Patent Document 5).
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2011-055716
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2008-178399
  • Patent Document 3 Japanese Patent Application Laid-Open No. 2005-058061
  • Patent Document 4 International Publication No. 2006/080334
  • Patent Document 5 Japanese Unexamined Patent Publication No. 2000-279094
  • the present invention provides a method for producing roasted coffee beans, wherein 5 to 95% by mass of water is added to crushed raw material roasted coffee beans and then held at 10 to 110 ° C. A method is provided.
  • Coffee flavor has various elements such as aroma, sweetness, sourness, bitterness, etc.
  • the flavor of coffee beverages is based on the balance of these tastes, and the depth and breadth of the taste increases and it feels rich. It is done. Therefore, if one element of the coffee flavor is reduced, the flavor balance may be lost, and the flavor may become uncomfortable, and it is difficult to feel the richness from the coffee flavor that is out of balance.
  • the present invention relates to a method for producing roasted coffee beans having a good flavor balance and selectively reducing the amount of hydroxyhydroquinone without impairing the amount of chlorogenic acids.
  • the inventors have added a small amount of water to the pulverized raw roasted coffee beans, and by maintaining the state at a predetermined temperature, the flavor balance is good and without impairing the amount of chlorogenic acids, It has been found that roasted coffee beans useful as a raw material for coffee beverages with a selectively reduced amount of hydroxyhydroquinone can be obtained.
  • roasted coffee beans having a good flavor balance and selectively reducing the amount of hydroxyhydroquinone can be efficiently produced by a simple operation without impairing the amount of chlorogenic acids.
  • the roasted coffee beans obtained by the production method of the present invention are rich in chlorogenic acids and the amount of hydroxyhydroquinone is reduced, the physiological effect of chlorogenic acids can be sufficiently expected. Therefore, the roasted coffee beans obtained by the production method of the present invention are useful as a raw material for coffee beverages for continuous consumption over a long period of time.
  • roasted coffee beans of the present invention 5 to 95% by mass of water is added to the pulverized raw roasted coffee beans and then maintained at 10 to 110 ° C. To do.
  • Examples of the bean species of the roasted coffee beans used in the present invention include, for example, Arabica, Robusta, and Revelica. Moreover, although it does not specifically limit as a production region of coffee beans, For example, Brazil, Colombia, Africa, mocha, Kilisymmetrico, Mandelin, Blue Mountain, Guatemala etc. are mentioned.
  • the raw roasted coffee beans may be roasted raw coffee beans or commercial products.
  • the roasting temperature is preferably 180 to 300 ° C, more preferably 190 to 280 ° C, still more preferably 200 to 280 ° C, and the heating time can be appropriately set so as to obtain a desired roasting degree. is there.
  • a roasting apparatus a roast bean stationary type, a roast bean transfer type, a roast bean stirring type etc. can be used, for example. Specific examples include a shelf dryer, a conveyor dryer, a rotary drum dryer, and a rotary V dryer.
  • the heating method include a direct fire type, a hot air type, a semi-hot air type, a far infrared type, an infrared type, a microwave type, and a superheated steam type.
  • the L value of the roasted coffee beans is preferably 10 or more, more preferably 12 or more, still more preferably 15 or more from the viewpoint of flavor, and 40 or less is preferable from the viewpoint of reducing the amount of hydroxyhydroquinone, and 35 or less. More preferably, 30 or less is more preferable, 28 or less is more preferable, and 23 or less is especially preferable.
  • the range of the L value is preferably 10 to 40, more preferably 12 to 35, more preferably 15 to 30, still more preferably 15 to 28, and even more preferably 15 to 23.
  • “L value” in this specification is a value obtained by measuring the brightness of roasted coffee beans with a color difference meter, with black as L value 0 and white as L value 100.
  • a spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.
  • Raw roasted coffee beans can be used singly or in combination of two or more.
  • two or more kinds of raw roasted coffee beans it is possible to use not only coffee beans with different bean types and production areas but also coffee beans with different roasting degrees.
  • coffee beans having different roasting degrees it is possible to use coffee beans having an L value outside the above range, but it is preferable to use them in combination as appropriate so that the average value of the L values is within the above range.
  • the average value of the L values is obtained as a sum of values obtained by multiplying the L value of the raw roasted coffee beans used by the content ratio of the raw roasted coffee beans.
  • Raw roasted coffee beans are crushed.
  • the apparatus used for pulverizing the raw roasted coffee beans is not particularly limited as long as it can be pulverized to a desired particle size, and examples thereof include a mill and a grinder.
  • the average particle size of the crushed raw material roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.5 mm or less, from the viewpoint of reducing the amount of hydroxyhydroquinone, and from the viewpoint of production efficiency.
  • 0.001 mm or more is preferable, 0.01 mm or more is more preferable, and 0.05 mm or more is still more preferable.
  • the range of the average particle diameter is preferably 0.001 to 5 mm, more preferably 0.01 to 2.5 mm, and still more preferably 0.05 to 1.5 mm.
  • the “average particle size” in this specification is a particle size corresponding to 50% (d 50 ) in a volume-based cumulative particle size distribution curve measured by a laser diffraction / scattering particle size distribution measuring apparatus. It is also possible to classify so that the average particle diameter is within the above range using Tyler standard sieve, ASTM standard sieve, JIS standard sieve, etc., and the desired average particle diameter is the particle size distribution of laser diffraction / scattering method. Even when it is outside the measuring range of the measuring device, it can be classified using the sieve.
  • water is added to the pulverized raw roasted coffee beans.
  • the water to be added is not particularly limited, and for example, tap water, distilled water, ion exchange water, natural water and the like can be appropriately selected and used.
  • the water contains, for example, an acid, alkali, metal salt, hydrogen peroxide, chlorogenic acid-containing composition (for example, chlorogenic acids, fresh coffee beans, or roasted coffee beans) within a range that does not hinder the effects of the present invention. Extract) and the like.
  • the water temperature is preferably close to the holding temperature described later, but is preferably 10 to 100 ° C., more preferably 15 to 70 ° C., still more preferably 18 to 50 ° C., from the viewpoint of easy adjustment of the water temperature. Particularly preferred is ⁇ 25 ° C.
  • the method of adding water is not particularly limited, and examples thereof include a method of directly adding water and a method of spraying water. Moreover, it is preferable to stir and mix the raw roasted coffee beans after adding water or while adding water. Water may be added under normal pressure, reduced pressure or increased pressure, but normal pressure is preferable from the viewpoint of ease of addition.
  • the temperature of the roasted coffee beans when adding water is preferably 10 to 100 ° C., more preferably 15 to 70 ° C., still more preferably 15 to 30 ° C., and even more preferably 18 to 25 ° C.
  • the amount of water added to the roasted coffee beans need not be sufficient to immerse the raw roasted coffee beans in water and extract hydroxyhydroquinone from the raw roasted coffee beans. What is necessary is just the quantity which can make a part of surface contact with water. Specifically, the amount of water added is 5 to 95% by mass with respect to the roasted coffee beans, but 10% with respect to the raw roasted coffee beans from the viewpoint of reducing the amount of hydroxyhydroquinone and the balance of flavor. % Or more, preferably 15% by weight or more, more preferably 20% by weight or more, further preferably 25% by weight or more, still more preferably 30% by weight or more, and 90% by weight from the viewpoint of preventing elution of chlorogenic acids.
  • % Or less more preferably 85% by weight or less, still more preferably 80% by weight or less, still more preferably 75% by weight or less, and particularly preferably 70% by weight or less.
  • the range of the amount of water added is preferably 10 to 90% by mass, more preferably 15 to 85% by mass, still more preferably 20 to 80% by mass, and still more preferably 20 to 75% with respect to the raw roasted coffee beans.
  • the mass is more preferably 25 to 70 mass%, still more preferably 30 to 70 mass%.
  • the total amount of water may be added continuously or in multiple portions.
  • the atmosphere temperature when adding water is preferably close to the holding temperature described later, but is preferably 10 to 100 ° C., more preferably 15 to 70 ° C., and still more preferably from the viewpoint of easy temperature adjustment. Is 18 to 50 ° C., more preferably 18 to 25 ° C.
  • the holding temperature is preferably 20 ° C. or higher, more preferably 25 ° C. or higher, more preferably 30 ° C. or higher, particularly preferably 35 ° C. or higher, from the viewpoint of reduction in the amount of hydroxyhydroquinone and production efficiency.
  • 100 ° C. or lower is preferable, 90 ° C. or lower is more preferable, 80 ° C. or lower is further preferable, and 70 ° C. or lower is particularly preferable.
  • the range of the holding temperature is preferably 20 to 100 ° C, more preferably 25 to 90 ° C, still more preferably 30 to 80 ° C, and still more preferably 35 to 70 ° C.
  • the holding time can be appropriately selected depending on the holding temperature, but from the viewpoint of reducing the amount of hydroxyhydroquinone, it is preferably 5 minutes or more, more preferably 10 minutes or more, still more preferably 20 minutes or more, and particularly preferably 30 minutes or more. From the viewpoint of flavor balance, it is preferably 200 minutes or less, more preferably 150 minutes or less, still more preferably 120 minutes or less, and even more preferably 90 minutes or less.
  • the range of the holding time is preferably 5 to 200 minutes, more preferably 10 to 150 minutes, still more preferably 20 to 120 minutes, and even more preferably 30 to 90 minutes.
  • the holding time here is the elapsed time since the raw roasted coffee beans are stored in the apparatus when using an apparatus controlled to a predetermined temperature in advance, and the raw roasted coffee beans are stored in the apparatus.
  • it is the elapsed time after reaching a predetermined temperature.
  • the holding time is preferably 20 to 200 minutes, more preferably 30 to 180 minutes, and further preferably 60 to 180 minutes.
  • the holding time is preferably 5 to 90 minutes, more preferably 10 to 70 minutes, and further preferably 20 to 60 minutes.
  • an apparatus such as a thermostatic bath, a dryer or an autoclave can be used as appropriate.
  • the holding step can be performed under normal pressure, under pressure, or under reduced pressure, but is preferably performed under normal pressure from the viewpoint of flavor balance.
  • the holding step is preferably performed in a sealed state.
  • sealed state means that the flow of gas such as steam and air is blocked and does not directly contact the open air system.
  • the raw roasted coffee beans after contact with water What is necessary is just to perform a holding
  • the shape and material of the sealed container are not particularly limited as long as the gas flow can be blocked.
  • a container that does not change quality by heating and can withstand pressurization is preferable, and examples thereof include a metal container and a glass container. it can.
  • Specific examples of the sealed container include, for example, a retort pouch, a can, a bottle, a beaker, and the like.
  • the can, pin, and beaker are preferably those that can be sealed with a stopper or a lid and that can be opened and closed.
  • the roasted coffee beans can be taken out from the apparatus to obtain the roasted coffee beans of the present invention.
  • the heat treatment it is preferable to cool the roasted coffee beans.
  • the roasted coffee beans may be dried, and examples of the drying method include a method of drying using a blower fan, a method of drying under reduced pressure, and a method of freeze-drying.
  • the water content of the roasted coffee beans after drying is preferably 30% by mass or less, more preferably 20% by mass or less, further preferably 10% by mass or less, and particularly preferably 5% by mass or less.
  • the moisture content can be measured by a normal pressure heating and drying method.
  • Moisture content (mass%) ([mass of coffee beans before heat treatment (g)] ⁇ [mass of coffee beans after heat treatment (g)]) / [mass of coffee beans before heat treatment (g)] ⁇ 100
  • the roasted coffee beans thus obtained can have the following characteristics.
  • the content of hydroxyhydroquinone in roasted coffee beans is preferably 10 mg or less per 100 g of roasted coffee beans, more preferably 5 mg or less, and even more preferably 1 mg or less, from the viewpoint of physiological effects.
  • the lower limit value of the hydroxyhydroquinone content is not particularly limited, and may be 0 mg per 100 g of roasted coffee beans.
  • the content of hydroxyhydroquinone of 0 mg is a concept encompassing the case where the content of hydroxyhydroquinone is below the detection limit in the “analysis of hydroxyhydroquinone” described in the Examples below.
  • the content of chlorogenic acids in the roasted coffee beans is preferably 100 mg or more, more preferably 300 mg or more, still more preferably 500 mg or more, and flavor, from the viewpoint of enhancing physiological effects. From the viewpoint, 4500 mg or less is preferable, 4000 mg or less is more preferable, and 3500 mg or less is more preferable.
  • the range of the content of such chlorogenic acids is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, still more preferably 500 to 3500 mg per 100 g of roasted coffee beans.
  • chlorogenic acids means 3-caffeoylquinic acid, 4-caffeoylquinic acid and monocaffeoylquinic acid of 5-caffeoylquinic acid, 3-ferlaquinic acid and 4-ferlaquina. It is a collective term for acid and monoferlaquinic acid of 5-ferlaquinic acid.
  • at least one of the above six chlorogenic acids may be contained. The content of chlorogenic acids is defined based on the total amount of the above six types.
  • hydroxyhydroquinone content in roasted coffee beans and “chlorogenic acid content in roasted coffee beans” are the hydroxyhydroquinone content in the coffee extract obtained from roasted coffee beans. And the following formulas (i) to (ii) based on the chlorogenic acid content.
  • the analysis conditions for the coffee extract are as follows. 80 g of extraction water (1 g of phosphoric acid and 0.03 g of 1-hydroxyethane-1,1-diphosphonic acid (HEDPO) dissolved in 1 L of ion-exchanged water) was added to 0.8 g of crushed and roasted coffee beans, Extraction is performed for 10 minutes while maintaining the temperature between ⁇ 99 ° C. Next, the supernatant of the coffee extract is collected and subjected to the method described in Examples below to analyze the hydroxyhydroquinone content and the chlorogenic acid content.
  • HEDPO 1-hydroxyethane-1,1-diphosphonic acid
  • the present invention further discloses the following method for producing roasted coffee beans.
  • a method for producing roasted coffee beans wherein water is added to crushed raw material roasted coffee beans in an amount of 5 to 95% by mass with respect to the raw material roasted coffee beans, and then held at 10 to 110 ° C.
  • the bean species of the raw roasted coffee beans is preferably at least one selected from Arabica, Robusta and Revelica, and the origin of the raw roasted coffee beans is preferably Brazil, Colombia, Africa, Mocha, Kilirangeo,
  • the raw material roasted coffee beans are those obtained by roasting raw coffee beans at a temperature of preferably 180 to 300 ° C., more preferably 190 to 280 ° C., and still more preferably 200 to 280 ° C. ⁇ 1> or ⁇ 2>
  • the manufacturing method of description is preferably 180 to 300 ° C., more preferably 190 to 280 ° C., and still more preferably 200 to 280 ° C.
  • the L value of the roasted coffee beans is preferably 10 or more, more preferably 12 or more, still more preferably 15 or more, preferably 40 or less, more preferably 35 or less, still more preferably 30 or less, still more preferably
  • the L value of the roasted coffee beans is preferably 10 to 40, more preferably 12 to 35, still more preferably 15 to 30, still more preferably 15 to 28, and even more preferably 15 to 23.
  • the raw roasted coffee beans are preferably a single type or a mixture in which at least one of roasting degree, bean type and production area is different.
  • the average particle diameter of the pulverized raw roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, still more preferably 1.5 mm or less, preferably 0.001 mm or more, more preferably 0.00.
  • the average particle size of the pulverized raw roasted coffee beans is preferably 0.001 to 5 mm, more preferably 0.01 to 2.5 mm, and still more preferably 0.05 to 1.5 mm.
  • ⁇ 9> The production method according to any one of ⁇ 1> to ⁇ 8>, wherein the raw roasted coffee beans are preferably stirred and mixed after adding water or while adding water.
  • ⁇ 10> The production method according to any one of ⁇ 1> to ⁇ 9>, wherein the addition of water is preferably performed under normal pressure.
  • ⁇ 11> The method according to any one of ⁇ 1> to ⁇ 10>, wherein the addition of water is preferably performed at room temperature to a temperature near room temperature, more preferably at 15 to 30 ° C, and further preferably at 18 to 25 ° C.
  • the water to be added is preferably at least one selected from tap water, distilled water, ion-exchanged water, and natural water.
  • the temperature of the water to be added is preferably about the same as the holding temperature, more preferably 10 to 100 ° C., further preferably 15 to 70 ° C., further preferably 18 to 50 ° C., and still more preferably 18 to 25 ° C.
  • the amount of water added is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 20% by mass or more, still more preferably 25% by mass or more, and still more preferably, with respect to the raw roasted coffee beans. 30% by mass or more, preferably 90% by mass or less, more preferably 85% by mass or less, further preferably 80% by mass or less, still more preferably 75% by mass or less, and still more preferably 70% by mass or less.
  • the amount of water added is preferably 10 to 90% by weight, more preferably 15 to 85% by weight, still more preferably 20 to 80% by weight, still more preferably 20 to 75% by weight, based on the raw roasted coffee beans.
  • the holding temperature is preferably 20 ° C. or higher, more preferably 25 ° C. or higher, further preferably 30 ° C. or higher, even more preferably 35 ° C. or higher, preferably 100 ° C. or lower, more preferably 90 ° C. or lower, still more preferably.
  • the holding temperature is preferably 20 to 100 ° C., more preferably 25 to 90 ° C., further preferably 30 to 80 ° C., and still more preferably 35 to 70 ° C., according to any one of the above ⁇ 1> to ⁇ 16>
  • the manufacturing method as described.
  • the holding time is preferably 5 minutes or more, more preferably 10 minutes or more, further preferably 20 minutes or more, particularly preferably 30 minutes or more, preferably 200 minutes or less, more preferably 150 minutes or less, still more preferably Is a production method according to any one of ⁇ 1> to ⁇ 17>, wherein is 120 minutes or less, particularly preferably 90 minutes or less.
  • the holding time is preferably 5 to 200 minutes, more preferably 10 to 150 minutes, still more preferably 20 to 120 minutes, and even more preferably 30 to 90 minutes.
  • the manufacturing method as described in.
  • the holding time is preferably 20 to 200 minutes, more preferably 30 to 180 minutes, still more preferably 60 to 180 minutes, any of the above ⁇ 1> to ⁇ 15>
  • the holding time is preferably 5 to 90 minutes, more preferably 10 to 70 minutes, still more preferably 20 to 60 minutes, ⁇ 1> to ⁇ 15>
  • the manufacturing method as described in any one of. ⁇ 22> The production method according to any one of ⁇ 1> to ⁇ 21>, wherein the holding step is preferably performed under normal pressure.
  • the holding step is preferably performed in a sealed state.
  • the roasted coffee beans are preferably dried after the holding step.
  • the water content of the roasted coffee beans after drying is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and still more preferably 5% by mass or less.
  • the content of hydroxyhydroquinone per 100 g of roasted coffee beans is preferably 10 mg or less, more preferably 5 mg or less, still more preferably 1 mg or less, and even more preferably 0 mg, ⁇ 1>
  • the content of chlorogenic acids per 100 g of roasted coffee beans is preferably 100 mg or more, more preferably 300 mg or more, further preferably 500 mg or more, preferably 4500 mg or less, more preferably 4000 mg.
  • the content of chlorogenic acids per 100 g of roasted coffee beans is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, still more preferably 500 to 3500 mg, ⁇ 1> to ⁇ 27 > The manufacturing method as described in any one of>.
  • the chlorogenic acids are preferably at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid.
  • roasted coffee beans 0.8 g of crushed roasted coffee beans and water for extraction (1 g of phosphoric acid and 0.03 g of 1-hydroxy-1,1-diphosphonic acid (HEDPO) dissolved in 1 liter of ion-exchanged water) 80 g was added and immersion extraction was performed for 10 minutes while maintaining the temperature between 95 and 99 ° C., and the supernatant was collected to obtain a coffee extract. Based on the obtained coffee extract, roasted coffee beans were analyzed.
  • HEDPO 1-hydroxy-1,1-diphosphonic acid
  • HHQ Hydroxyhydroquinone
  • HPLC-Electrochemical Detector The analytical instrument used was a Couloarray System (Model 5600A, manufactured by ESA, USA), which is an HPLC-electrochemical detector (coulometric type).
  • the names and model numbers of the constituent units of the apparatus are as follows.
  • Analytical cell Model 5011 (ESA), ⁇ Couloarray electronics module ⁇ Software: Coulochem III (ESA), ⁇ Solvent feed pump: LC-20AD (manufactured by Shimadzu Corporation), inert mixer 20A (manufactured by Shimadzu Corporation) Autosampler: SIL-20AC (manufactured by Shimadzu Corporation), peak pulse damper, Degasser: DGU-20A-5 (manufactured by Shimadzu Corporation), ⁇ Column oven: CTO-20AC, Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm ⁇ length 250 mm particle diameter 5 ⁇ m (manufactured by Shiseido Co., Ltd.).
  • the analysis conditions are as follows. -Sample injection volume: 10 ⁇ L, -Flow rate: 1.0 mL / min, -Applied voltage of electrochemical detector: 200 mV, -Column oven set temperature: 40 ° C
  • Eluent A 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution
  • Eluent B 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution.
  • distilled water for high performance liquid chromatography manufactured by Kanto Chemical Co., Inc.
  • methanol for high performance liquid chromatography manufactured by Kanto Chemical Co., Ltd.
  • phosphoric acid special grade, manufactured by Wako Pure Chemical Industries, Ltd.
  • 1-hydroxyethane-1,1-diphosphonic acid 60% aqueous solution, manufactured by Tokyo Chemical Industry Co., Ltd.
  • hydroxyhydroquinone In the analysis under the above conditions by HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.3 minutes.
  • the hydroxyhydroquinone content (mg / kg) was determined from the area value of the obtained peak using hydroxyhydroquinone (manufactured by Wako Pure Chemical Industries, Ltd.) as a standard substance.
  • the analysis conditions are as follows. -Sample injection volume: 10 ⁇ L, -Flow rate: 1.0 mL / min, UV-VIS detector setting wavelength: 325 nm, -Column oven set temperature: 35 ° C Eluent C: 0.05M acetic acid, 0.1 mM HEDPO, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution, -Eluent D: Acetonitrile.
  • the coffee extract was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 ⁇ m, manufactured by GL Sciences Inc.) and then subjected to analysis.
  • Retention time of chlorogenic acids (unit: minutes) -Monocafe oil quinic acid: 5.3, 8.8, 11.6 total 3 points-Monoferlaquinic acid: 13.0, 19.9, 21.0 total 3 points
  • the content (mass%) of chlorogenic acids was determined using 5-caffeoylquinic acid as a standard substance.
  • the average particle diameter was determined by measuring the volume-based average diameter using a laser diffraction / scattering particle size distribution analyzer (LS13 320, manufactured by BECKMAN COULTER).
  • Example 1 The Brazilian Arabica L18 raw roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] to obtain crushed raw roasted coffee beans with an average grain size of 0.30 mm. . Next, 20 g of crushed raw material roasted coffee beans were weighed in a glass beaker. Next, 1.8 g of ion-exchanged water was added to 20 g of the crushed raw material roasted coffee beans, and the mixture was uniformly mixed with a spoon. After sealing the glass beaker, it was allowed to stand for 60 minutes in a constant temperature bath at 40 ° C. to obtain roasted coffee beans.
  • a pulverizer Wood Blender WB-1, Osaka Chemical Co., Ltd.
  • the obtained roasted beans were freeze-dried with a freeze dryer (EYELA, FDU-1110) to obtain roasted coffee beans with a water content of 3% by mass. Based on the aforementioned “analysis of roasted coffee beans”, the obtained roasted coffee beans were analyzed. The results are shown in Table 1.
  • Example 2-7 Roasted coffee beans having a water content of 3% by mass were obtained in the same manner as in Example 1 except that the amount was changed to the amount of ion-exchanged water shown in Table 1. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 1.
  • Example 1 the water content was 3% by mass in the same manner as in Example 1 except that the amount of ion-exchanged water added to the raw roasted coffee beans was 39% by mass and changed to the holding temperature shown in Table 2.
  • roasted coffee beans The obtained roasted coffee beans were analyzed in the same manner as in Example 1. Further, 100 g of hot water (98 ° C.) was added to 5 g of roasted coffee beans obtained in Examples 8 to 10 and Comparative Example 2, and the mixture was sufficiently stirred and filtered through a commercially available coffee filter to extract coffee for flavor evaluation. A liquid was obtained. The aroma, sweetness, sourness, bitterness, and richness of the obtained coffee extract for flavor evaluation were subjected to sensory evaluation based on the following criteria, and then the final score was determined through consultation. The analysis results and sensory test results are shown in Table 2.
  • Aroma Evaluation Criteria 5 Strong aroma, feels like a coffee sufficiently 4: Aroma is slightly strong, feels like a coffee 3: Aroma is slightly weak, but feels like a coffee 2: Aroma is weak, poor coffee 1 : Aroma is very weak and lacks in coffee
  • Example 11 to 13 and Comparative Example 3 The same operation as in Example 1 except that the amount of ion-exchanged water added to the raw roasted coffee beans in Example 1 was 39% by mass or 40% by mass, and the holding temperature and holding time shown in Table 3 were changed. To obtain roasted coffee beans having a water content of 3% by mass. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 3.
  • Example 14 The Brazilian Arabica L18 raw roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] to obtain crushed raw roasted coffee beans with an average grain size of 0.30 mm. . Next, 20 g of crushed raw material roasted coffee beans were weighed in a glass beaker. Next, roasted coffee beans having a water content of 3% by mass were obtained in the same manner as in Example 8 using 20 g of the obtained ground raw material roasted coffee beans. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 4.
  • Example 15 A roasted coffee bean having a water content of 3% by mass was obtained in the same manner as in Example 14 except that Brazilian Arabica L25 raw material roasted coffee beans were used. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 4.
  • Example 16 Roasted coffee beans having a water content of 3% by mass were obtained in the same manner as in Example 14 except that Brazilian Arabica L35 raw material roasted coffee beans were used. The obtained roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 4.
  • Examples 17-20 A Brazilian Arabica L18 raw roasted coffee bean was ground for 1 second with a crusher [Wonder Blender WB-1, Osaka Chemical Co., Ltd.], and TESTING SIEVE (TOKYO SCREEN, JIS Z8801) was used. Classification into fractions shown in 5.
  • each numerical value in the table indicates the size of the sieve mesh. For example, in Example 17, the crushed raw material roasted coffee beans passed through a sieve having an aperture of 4 mm, It means that it is a size that turns on a sieve having an opening of 3.5 mm.
  • Example 8 instead of the pulverized raw material roasted coffee beans having an average grain size of 0.30 mm, the same operations as in Example 8 were used except that the fraction raw material roasted coffee beans shown in Table 5 were used. To obtain roasted coffee beans having a water content of 3% by mass. The obtained roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, manufactured by Osaka Chemical Co., Ltd.] and analyzed in the same manner as in Example 1. The results are shown in Table 5.
  • Comparative Example 4 A roasted coffee bean having a water content of 3% by mass was obtained in the same manner as in Example 14, except that unground L18 raw roasted coffee beans of Brazilian Arabica were used. The obtained roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] and analyzed in the same manner as in Example 1. The results are shown in Table 5.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne un procédé de production de grains de café torréfié, au cours duquel de l'eau est ajoutée aux grains de café torréfié de départ qui ont été broyés à une proportion allant de 5 à 95 % en masse par rapport aux grains de café torréfié de départ, puis le mélange obtenu est maintenu à une température comprise entre 10 et 110oC.
PCT/JP2014/064426 2014-05-30 2014-05-30 Procédé de production de grains de café torréfié Ceased WO2015181952A1 (fr)

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JP2015503706A JP5820087B1 (ja) 2014-05-30 2014-05-30 焙煎コーヒー豆の製造方法
PCT/JP2014/064426 WO2015181952A1 (fr) 2014-05-30 2014-05-30 Procédé de production de grains de café torréfié
TW104103074A TWI617248B (zh) 2014-05-30 2015-01-29 烘焙咖啡豆之製造方法

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PCT/JP2014/064426 WO2015181952A1 (fr) 2014-05-30 2014-05-30 Procédé de production de grains de café torréfié

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008048728A (ja) * 2006-07-28 2008-03-06 Kao Corp 焙煎コーヒー豆の製造方法
JP2008178399A (ja) * 2006-12-27 2008-08-07 Kao Corp 精製焙煎コーヒー豆
JP2011182749A (ja) * 2010-03-10 2011-09-22 Kao Corp 焙煎コーヒー豆
WO2011122660A1 (fr) * 2010-03-30 2011-10-06 花王株式会社 Grains de café torréfiés

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5390309B2 (ja) * 2009-09-07 2014-01-15 花王株式会社 精製焙煎コーヒー豆の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008048728A (ja) * 2006-07-28 2008-03-06 Kao Corp 焙煎コーヒー豆の製造方法
JP2008178399A (ja) * 2006-12-27 2008-08-07 Kao Corp 精製焙煎コーヒー豆
JP2011182749A (ja) * 2010-03-10 2011-09-22 Kao Corp 焙煎コーヒー豆
WO2011122660A1 (fr) * 2010-03-30 2011-10-06 花王株式会社 Grains de café torréfiés

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TWI617248B (zh) 2018-03-11
TW201544011A (zh) 2015-12-01
JPWO2015181952A1 (ja) 2017-04-20

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