TWI617248B - Manufacturing method of roasted coffee beans - Google Patents

Abstract

The present invention relates to a method for manufacturing roasted coffee beans, which comprises adding 5 to 95% by mass of water to the crushed raw roasted coffee beans and maintaining the same at 10 to 110 ° C.

Description

Manufacturing method of roasted coffee beans

The invention relates to a method for manufacturing roasted coffee beans.

It is known that coffee beverages contain chlorogenic acids such as chlorogenic acid, caffeic acid, and ferulic acid, which are one of polyphenols, and chlorogenic acids have excellent physiological activities such as a blood pressure-lowering effect. However, it has been reported that when roasted green coffee beans, hydroxyhydroquinone is produced, which hinders the physiological action of chlorogenic acids. Therefore, in order to fully express the physiological effects caused by chlorogenic acids, it is advantageous to make roasted coffee beans with a higher content of chlorogenic acids and a lower content of hydroxyhydroquinone. Therefore, as a method for producing roasted coffee beans that reduces the amount of hydroxyhydroquinone, for example, it is proposed to roast raw coffee beans that are heated to 80 to 150 ° C under atmospheric pressure in advance at 90 to 150 ° C under a vacuum condition of 6.7 kPa or less. Method of heat treatment (Patent Document 1). A method of immersing raw roasted coffee beans in an aqueous solvent and extracting hydroxyhydroquinone from raw roasted coffee beans has also been proposed (Patent Document 2).

In addition, coffee beverages are widely loved by the general public as hobby beverages, and roasted coffee beans that are useful as raw materials for coffee beverages with good flavor are required. For example, as a method for manufacturing roasted coffee beans that can reduce the unpleasant flavor or flavor of low-quality beans, it is proposed to roast green coffee beans in a hot air roaster in a roaster, and to spray fried beans at the end of roasting compared to the life before roasting. Cooling water with a bean weight of 20% by weight or more, maintaining the temperature in the roaster, and drying the roasted beans in the roaster until the moisture content of the roasted beans becomes 4% or less (Patent Document 3). In addition, in order to make coffee beans that are easy to extract more flavor components, it is known to contact roasted coffee beans with saturated steam at high temperature and pressure to increase the content of oligosaccharides in the roasted coffee beans. Method (Patent Document 4). Furthermore, in order to make coffee beverages with added beans, which has better preservation of the original flavor of coffee, roasted coffee beans that have been subjected to hot water treatment and / or cooking treatment at 70 to 95 ° C for 30 to 120 minutes are proposed as filling. Unground coffee beans in a container (Patent Document 5).

(Patent Document 1) Japanese Patent Laid-Open No. 2011-055716

(Patent Document 2) Japanese Patent Laid-Open No. 2008-178399

(Patent Document 3) Japanese Patent Laid-Open No. 2005-058061

(Patent Document 4) International Publication No. 2006/080334

(Patent Document 5) Japanese Patent Laid-Open No. 2000-279094

The present invention provides a method for manufacturing roasted coffee beans, which comprises adding 5 to 95% by mass of water relative to the raw roasted coffee beans to the crushed raw roasted coffee beans, and maintaining them at 10 to 110 ° C.

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 it can be rich by adding depth or breadth to the taste. Therefore, if one of the elements of coffee flavor is reduced, the flavor balance will collapse, and there will be a sense of disharmony, and it will be difficult to feel the richness of the self-balanced coffee flavor.

The present invention relates to a method for manufacturing roasted coffee beans with good flavor balance and without reducing the amount of chlorogenic acids and selectively reducing the amount of hydroxyhydroquinone.

The present inventors have discovered that by adding a trace amount of water to the ground coffee beans after being crushed, and keeping the state at a specific temperature, it can be selected as a good flavor balance without compromising the amount of chlorogenic acids. The origin of coffee beverages that reduce the amount of hydroxyhydroquinone Roasted coffee beans.

According to the present invention, roasted coffee beans with a good flavor balance and a selective reduction in the amount of hydroxyhydroquinone without compromising the amount of chlorogenic acids can be produced efficiently with simple operations. In addition, the roasted coffee beans obtained by the manufacturing method of the present invention are rich in chlorogenic acids and the amount of hydroxyhydroquinone is reduced, so the physiological effects caused by chlorogenic acids can be fully expected. Therefore, the roasted coffee beans obtained by the manufacturing method of the present invention are useful as a raw material of a coffee beverage for long-term continuous intake.

The manufacturing method of roasted coffee beans of the present invention is that after adding 5 to 95% by mass of water to the crushed raw roasted coffee beans, the roasted coffee beans are maintained at 10 to 110 ° C.

Examples of the beans of the roasted coffee beans used as the raw material of the present invention include Arabica, Robusta, and Riberika. The origin of the coffee beans is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mantenin, Blue Mountains, Guatemala, and the like.

The raw roasted coffee beans may be those obtained by roasting green coffee beans, or may be commercially available products. The method for roasting coffee beans is not particularly limited, and a known method can be appropriately selected. For example, the baking temperature is preferably 180 to 300 ° C, more preferably 190 to 280 ° C, and still more preferably 200 to 280 ° C. The heating time is appropriately set in a manner to obtain a desired degree of baking. In addition, as the baking device, for example, a baked bean stationary type, a baked bean transfer type, a baked bean stirring type, or the like can be used. Specific examples include a cabinet dryer, a conveyor dryer, a drum dryer, and a rotary V dryer. Examples of 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.

As for the L value of the raw roasted coffee beans, it is preferably 10 or more, more preferably 12 or more, and even more preferably 15 or more from the viewpoint of flavor, and from the viewpoint of reducing the amount of hydroxyhydroquinone, It is preferably 40 or less, more preferably 35 or less, even more preferably 30 or less, still more preferably 28 or less, and even more preferably 23 or less. The range of the L value is preferably 10 to 40, and more preferably It is 12 to 35, more preferably 15 to 30, even more preferably 15 to 28, and even more preferably 15 to 23. Herein, the "L value" in the present specification refers to a value obtained by measuring the brightness of roasted coffee beans by using a color difference meter by setting black to an L value of 0 and white to an L value of 100. As the color difference meter, for example, a spectrometer SE2000 (manufactured by Nippon Denshoku Co., Ltd.) can be used.

Raw roasted coffee beans can be used alone or in combination of two or more. In the case of roasting coffee beans using two or more kinds of raw materials, not only beans of different types or origins but also beans with different degrees of roasting can be used. In the case of using coffee beans with different degrees of roasting, an L value outside the above range may also be used, and it is preferred that the L value is within the above range and used in an appropriate combination. The average value of the L value is calculated by summing the value obtained by multiplying the L value of the raw roasted coffee beans used by the content ratio of the raw roasted coffee beans.

The raw roasted coffee beans are pulverized. The device for pulverizing raw material 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, a grinder, and the like.

Regarding the average particle size of the crushed raw roasted coffee beans, from the viewpoint of reducing the amount of hydroxyhydroquinone, it is preferably 5 mm or less, more preferably 2.5 mm or less, and further preferably 1.5 mm or less. From the viewpoint of efficiency, it is preferably 0.001 mm or more, more preferably 0.01 mm or more, and still more preferably 0.05 mm or more. 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. Herein, the "average particle diameter" in this specification refers to a particle diameter corresponding to 50% (d ₅₀ ) in a cumulative particle size distribution curve based on a volume basis measured by a laser diffraction scattering particle size distribution measuring device. In addition, classification can be performed by using a Tyler standard sieve, an ASTM standard sieve, a JIS standard sieve, and the like so that the average particle diameter falls within the above range, and the required average particle diameter is a laser diffraction scattering particle size distribution measuring device. When the measurement range is outside the range, the above sieve can also be used for classification.

In the manufacturing method of the present invention, first, adding roasted coffee beans to the crushed raw materials add water.

The water to be added is not particularly limited, and for example, tap water, distilled water, ion-exchanged water, natural water, and the like can be appropriately selected and used. Moreover, in water, as long as the effect of the present invention is not hindered, for example, it may contain an acid, an alkali, a metal salt, hydrogen peroxide, and a composition containing chlorogenic acids (for example, chlorogenic acids, green coffee beans, or roasting) Coffee bean extract) and so on.

The temperature of water is preferably a temperature close to the holding temperature described below. From the viewpoint of ease of water temperature adjustment, it is preferably 10 to 100 ° C, more preferably 15 to 70 ° C, and still more preferably 18 to 50 ° C. , Especially preferably 18 ~ 25 ℃.

The method of adding water is not particularly limited, and examples thereof include a method of directly adding water, a method of spraying water, and the like. In addition, it is preferable to stir and mix the raw roasted coffee beans after the addition of water, or stir and mix the raw roasted coffee beans while adding water. In addition, the addition of water can be performed under any conditions of normal pressure, reduced pressure, and increased pressure, and from the viewpoint of ease of addition, normal pressure is preferred. In addition, the temperature of the roasted coffee beans when water is added 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 roasted coffee beans does not need to be sufficient for immersing raw roasted coffee beans in water to extract hydroxyhydroquinone from raw roasted coffee beans, as long as it is a part of the surface that enables raw roasted coffee beans The amount of contact with water is sufficient. Specifically, the amount of water added is 5 to 95% by mass relative to roasted coffee beans. From the viewpoint of reducing the amount of hydroxyhydroquinone and flavor balance, it is preferably 10% by mass or more relative to raw roasted coffee beans. It is more preferably 15% by mass or more, still more preferably 20% by mass or more, still more preferably 25% by mass or more, still more preferably 30% by mass or more, and from the viewpoint of preventing the elution of chlorogenic acids, It is preferably 90% by mass or less, more preferably 85% by mass or less, still more preferably 80% by mass or less, still more preferably 75% by mass or less, and even more preferably 70% by mass or less. As the range of the amount of water added, it is preferably 10 to 90% by mass, more preferably 15 to 85% by mass, still more preferably 20 to 80% by mass, and more preferably relative to raw roasted coffee beans. It is 20 to 75% by mass, more preferably 25 to 70% by mass, and even more preferably 30 to 70% by mass.

Regarding water, the entire amount may be added continuously or may be added in plural times.

The temperature of the environment when water is added is preferably a temperature close to the holding temperature described below. From the viewpoint of ease of temperature adjustment, it is preferably 10 to 100 ° C, more preferably 15 to 70 ° C, and even more preferably 18 to 50 ° C, more preferably 18 to 25 ° C.

Secondly, the raw roasted coffee beans in contact with water are maintained at 10 to 110 ° C.

Regarding the holding temperature, from the standpoint of reduction in the amount of hydroxyhydroquinone and production efficiency, it is preferably 20 ° C or higher, more preferably 25 ° C or higher, even more preferably 30 ° C or higher, particularly preferably 35 ° C or higher. From the viewpoint of flavor balance, it is preferably 100 ° C or lower, more preferably 90 ° C or lower, even more preferably 80 ° C or lower, and even more preferably 70 ° C or lower. 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 even more preferably 35 to 70 ° C.

The holding time can be appropriately selected according to the holding temperature. 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 even more 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. Regarding the so-called holding time, when using a device controlled in advance to a specific temperature, the elapsed time after the raw roasted coffee beans are stored in the device, and the temperature is measured after the raw roasted coffee beans are stored in the device. When setting, it is the elapsed time after reaching a certain temperature.

When the holding temperature is 10 to 70 ° C, the holding time is preferably 20 to 200 minutes, more preferably 30 to 180 minutes, and still more preferably 60 to 180 minutes. On the other hand, when the holding temperature exceeds 70 ° C to 110 ° C, the holding time is preferably 5 to 90 minutes, more It is preferably 10 to 70 minutes, and more preferably 20 to 60 minutes.

Furthermore, in this step, in order to keep the raw roasted coffee beans in contact with water at a desired temperature for a specific time, for example, a thermostat, a dryer, an autoclave, or the like may be appropriately used. The holding step may be performed under normal pressure, pressure, or reduced pressure. From the viewpoint of flavor balance, it is preferably performed under normal pressure.

The holding step is preferably performed in a sealed state. Herein, the "closed state" in this specification refers to blocking the flow of gas such as steam or air, and does not directly contact the open atmosphere system. For example, the raw roasted coffee beans in contact with water are stored in a closed container. Just keep the steps. The shape and material of the closed container is not particularly limited as long as it can block the flow of gas, and it is preferably a container that does not deteriorate due to heating and can withstand pressure. Examples include metal containers and glass containers. Specific examples of the closed container include a conditioning bag, a can, a bottle, a beaker, and the like. The can, the bottle, and the beaker are preferably closed by a stopper or a lid and can be opened and closed freely.

After the holding step, the roasted coffee beans are taken out from the device to obtain the roasted coffee beans of the present invention. When the heat treatment is performed in the holding step, it is preferable to cool the roasted coffee beans. In addition, after the holding step, the roasted coffee beans may be dried. Examples of the drying method include a method of drying using a blower, a method of drying under reduced pressure, and a method of freeze-drying. The moisture 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 even more preferably 5% by mass or less. In addition, the moisture content can be measured by a normal-pressure heating and drying method. Specifically, about 1 g of a sample can be weighed, and the sample can be heat-treated at 105 ° C for 6 hours. Calculate the mass of the sample before and after heat treatment. Specifically, it can be calculated using the following formula.

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 may have the following characteristics.

(1) Regarding the content of hydroxyhydroquinone in roasted coffee beans, from the viewpoint of physiological effects, it is preferably 10 mg or less, more preferably 5 mg or less, and still more preferably 1 mg or less per 100 g of roasted coffee beans. The lower limit of the content of the hydroxyhydroquinone is not particularly limited, and may be 0 mg per 100 g of roasted coffee beans. In addition, the content of hydroxyhydroquinone is 0 mg, which is also included in the "analysis of hydroxyhydroquinone" described in the examples disclosed later, and the concept is that the content of hydroxyhydroquinone is below the detection limit.

(2) Regarding the content of chlorogenic acids in roasted coffee beans, from the viewpoint of enhancing physiological effects, it is preferably 100 mg or more, more preferably 300 mg or more, and even more preferably 500 mg or more per 100 g of roasted coffee beans. From a viewpoint of flavor, 4500 mg or less is preferable, 4,000 mg or less is more preferable, and 3500 mg or less is more preferable. As a range of the content of the chlorogenic acids, it is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, and still more preferably 500 to 3500 mg per 100 g of roasted coffee beans. Herein, the “chlorogenic acids” in the present specification refers to a combination of 3-caffeine quinic acid, 4-caffeine quinic acid, and 5-caffeine quinic acid, such as -The general term for the combination of monoferulic acid, such as ferulic quinic acid, 4-ferulic quinic acid, and 5-ferulic quinic acid, in the present invention, as long as it contains at least one of the six chlorogenic acids described above. The content of chlorogenic acids is defined based on the total amount of the six types.

Furthermore, the "hydroxyhydroquinone content in roasted coffee beans" and "chlorogenic acid content in roasted coffee beans" in this specification are based on the hydroxyhydroquinone content and chlorogenic content in a coffee extract obtained from roasted coffee beans. The acid content is determined by the following formulae (i) to (ii).

(i) Content of hydroxyhydroquinone in roasted coffee beans (mg / 100g) = [content of hydroxyhydroquinone in coffee extract (mg / 100g)] × [mass of coffee extract (g)] / [roasted coffee beans Mass (g)]

(ii) Content of chlorogenic acids in roasted coffee beans [mg / 100g] = [Content of chlorogenic acids in coffee extract (mg / 100g)] × [mass of coffee extract (g)] / [roasted coffee beans Mass (g)]

The analysis conditions of the coffee extract are as follows. To 0.8 g of crushed roasted coffee beans, add 80 g of extraction water (a liquid obtained by dissolving 1 g of phosphoric acid and 0.03 g of 1-hydroxyethane-1,1-diphosphonic acid (HEDPO) in 1 L of ion-exchanged water) while maintaining it Dipping and extracting at 95 ~ 99 ℃ for 10 minutes. Next, the supernatant of the coffee extract was taken and supplied to the method described in the examples disclosed later to analyze the hydroxyhydroquinone content and chlorogenic acid content.

Regarding the embodiment described above, the present invention further discloses the following method for producing roasted coffee beans.

<1>

A method for manufacturing roasted coffee beans, which comprises adding 5 to 95% by mass of water to the crushed raw roasted coffee beans, and maintaining the roasted coffee beans at 10 to 110 ° C.

<2>

The manufacturing method as described in <1> above, wherein the beans of the raw roasted coffee beans are preferably at least one selected from Arabica, Robusta, and Liberica, and the origin of the roasted coffee beans is better. It is at least one selected from the group consisting of Brazil, Colombia, Tanzania, Mocha, Gilimazarro, Mantinen, Blue Mountains and Guatemala.

<3>

The manufacturing method as in the above <1> or <2>, wherein the raw roasted coffee beans are raw coffee beans at a temperature of preferably 180 to 300 ° C, more preferably 190 to 280 ° C, and further preferably 200 to 280 ° C. Bake the winner.

<4>

The manufacturing method as in any one of the above <1> to <3>, wherein the L value of the raw roasted coffee beans is preferably 10 or more, more preferably 12 or more, even more preferably 15 or more, and preferably 40 or less Is more preferably 35 or less, even more preferably 30 or less, still more preferably 28 or less, and even more preferably 23 or less.

<5>

The manufacturing method according to any one of the above <1> to <4>, wherein the L value of the raw roasted coffee beans is preferably 10 to 40, more preferably 12 to 35, further preferably 15 to 30, and even more preferably 15 ~ 28, especially 15 ~ 23.

<6>

The manufacturing method according to any one of the above-mentioned <1> to <5>, wherein the raw roasted coffee beans are preferably one kind alone, or a mixture of more than one of roasting degree, bean type, and origin.

<7>

The manufacturing method according to any one of the above <1> to <6>, wherein the average particle size of the pulverized raw roasted coffee beans is preferably 5 mm or less, more preferably 2.5 mm or less, and further preferably 1.5 mm or less, It is preferably 0.001 mm or more, more preferably 0.01 mm or more, and still more preferably 0.05 mm or more.

<8>

The manufacturing method according to any one of the above <1> to <7>, wherein the average particle size of the ground 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 1.5mm.

<9>

The manufacturing method according to any one of the above <1> to <8>, wherein after adding water, the raw roasted coffee beans are stirred and mixed, or while the water is added, the raw roasted coffee beans are stirred and mixed.

<10>

The manufacturing method according to any one of the above <1> to <9>, wherein the addition of water is preferably performed under normal pressure.

<11>

The manufacturing method according to any one of the above <1> to <10>, preferably at room temperature Or at a temperature near room temperature, water is more preferably added at 15 to 30 ° C, and still more preferably 18 to 25 ° C.

<12>

The manufacturing method according to any one of the above <1> to <11>, wherein the added water is preferably at least one selected from tap water, distilled water, ion-exchanged water, and natural water.

<13>

The manufacturing method according to any one of the above <1> to <12>, wherein the temperature of the added water is preferably about the same as the holding temperature, more preferably 10 to 100 ° C, and still more preferably 15 to 70. The temperature is preferably 18 to 50 ° C, and more preferably 18 to 25 ° C.

<14>

The manufacturing method according to any one of the above <1> to <13>, wherein the amount of water added is preferably 10% by mass or more, more preferably 15% by mass or more, and more preferably 20% by weight relative to the raw roasted coffee beans. At least mass%, more preferably at least 25 mass%, still more preferably at least 30 mass%, and more preferably at least 90 mass%, more preferably at most 85 mass%, still more preferably at most 80 mass%, and more preferably It is preferably 75% by mass or less, and even more preferably 70% by mass or less.

<15>

The manufacturing method according to any one of the above <1> to <14>, wherein the added amount of water is preferably 10 to 90% by mass, more preferably 15 to 85% by mass, and more preferably relative to the raw roasted coffee beans. It is 20 to 80% by mass, more preferably 20 to 75% by mass, still more preferably 25 to 70% by mass, and even more preferably 30 to 70% by mass.

<16>

The manufacturing method according to any one of the above <1> to <15>, wherein the holding temperature is preferably 20 ° C or higher, more preferably 25 ° C or higher, still more preferably 30 ° C or higher, particularly preferably 35 ° C or higher, and It is preferably 100 ° C or lower, more preferably 90 ° C or lower, even more preferably 80 ° C or lower, and even more preferably 70 ° C or lower.

<17>

The manufacturing method according to any one of the above <1> to <16>, wherein the holding temperature is preferably 20 to 100 ° C, more preferably 25 to 90 ° C, still more preferably 30 to 80 ° C, and even more preferably 35 to 80 ° C. 70 ° C.

<18>

The manufacturing method according to any one of the above <1> to <17>, wherein the holding time is preferably 5 minutes or more, more preferably 10 minutes or more, still more preferably 20 minutes or more, particularly preferably 30 minutes or more, and 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.

<19>

The manufacturing method according to any one of the above <1> to <18>, wherein 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.

<20>

The manufacturing method according to any one of the above <1> to <15>, wherein when the holding temperature is 10 to 70 ° C, the holding time is preferably 20 to 200 minutes, more preferably 30 to 180 minutes, and The best time is 60 ~ 180 minutes.

<21>

The manufacturing method according to any one of the above <1> to <15>, wherein when the holding temperature exceeds 70 ° C to 110 ° C, the holding time is preferably 5 to 90 minutes, and more preferably 10 to 70 minutes. It is more preferably 20 to 60 minutes.

<22>

The manufacturing method according to any one of the above <1> to <21>, wherein the holding step is preferably performed under normal pressure.

<23>

The manufacturing method according to any one of the above-mentioned <1> to <22>, in which the sealing method is preferred The holding step is performed in a state.

<24>

The manufacturing method according to any one of the above <1> to <23>, wherein after the holding step, the roasted coffee beans are preferably dried.

<25>

The manufacturing method as described in <24>, wherein the moisture 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 even more preferably 5% by mass. the following.

<26>

The manufacturing method according to any one of the above <1> to <25>, wherein the content of hydroxyhydroquinone per 100 g of the roasted coffee beans is preferably 10 mg or less, more preferably 5 mg or less, and even more preferably Below 1 mg, particularly preferably 0 mg.

<27>

The manufacturing method according to any one of the above <1> to <26>, wherein the content of chlorogenic acids per 100 g of roasted coffee beans in the roasted coffee beans is preferably 100 mg or more, more preferably 300 mg or more, and even more preferably 500 mg or more, and preferably 4500 mg or less, more preferably 4000 mg or less, and even more preferably 3500 mg or less.

<28>

The manufacturing method according to any one of the above <1> to <27>, wherein the content of chlorogenic acids per 100g of the roasted coffee beans is preferably 100 to 4500 mg, more preferably 300 to 4000 mg, and more It is preferably 500 ~ 3500mg.

<29>

The production method according to the above <27> or <28>, wherein the chlorogenic acids are preferably selected from 3-caffeine quinic acid, 4-caffeine quinic acid, 5-caffeine quinic acid, 3-ferulic acid At least one kind of tartaric acid, 4-ferulic quinic acid, and 5-ferulic quinic acid.

[Example]

1. Analysis of roasted coffee beans

Add 0.8 g of extraction water to 0.8 g of crushed roasted coffee beans [a liquid obtained by dissolving 1 g of phosphoric acid and 0.03 g of 1-hydroxyl 1,1-diphosphonic acid (HEDPO) in 1 L of ion-exchanged water], 95-99 ° C It was kept in between, immersed and extracted for 10 minutes, and the supernatant was collected to obtain a coffee extract. Based on the obtained coffee extract, analysis of roasted coffee beans was performed.

2. Analysis of hydroxyhydroquinone (HHQ) by HPLC-electrochemical detector

The analysis machine used a Coulomb array system (model 5600A, manufactured by ESA, USA) as an HPLC-electrochemical detector (Coulomb type). The names and models of the components of the device are described below.

‧Analysis electrode: Model 5011 (ESA), Coulomb array electronic module software: Coulochem III (ESA), ‧Solvent delivery pump: LC-20AD (made by Shimadzu Corporation), Inert Mixer 20A (made by Shimadzu Corporation) ‧ Automatic sampler: SIL-20AC (manufactured by Shimadzu Corporation), peak pulse damper, ‧ deaerator: DGU-20A-5 (manufactured by Shimadzu Corporation), ‧ column oven: CTO-20AC, ‧ column: CAPCELL PAK C18 AQ has an inner diameter of 4.6 mm x a length of 250 mm and a particle diameter of 5 μm (manufactured by Shiseido).

The analysis conditions are as follows.

‧ Sample injection volume: 10μL, ‧ Flow rate: 1.0mL / min, ‧ Voltage applied to the electrochemical detector: 200mV, ‧ Set temperature of the column oven: 40 ° C, ‧ Dissolving solution A: 0.1 (W / V)% phosphoric acid, 0.1mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution, ‧Eluent B: 0.1 (W / V)% phosphoric acid, 0.1mM 1-hydroxyethane-1,1-diphosphonic acid, 50 (V / V)% methanol solution.

In the preparation of the eluates A and B, distilled water for high performance liquid chromatography (manufactured by Kanto Chemical Co., Ltd.), 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.).

Concentration gradient condition

4 mL of coffee extract was passed to an enrichment column SCX (solid-phase filling amount: 500 mg, reservoir capacity: 3 mL, manufactured by Agilent Technologies), and about 0.5 mL of the initial passing solution was removed to obtain a passing solution. About 2 mL of the passing liquid was filtered with a membrane filter (GL chromatography disk 25A, pore diameter 0.45 μm, manufactured by GL Science), and was quickly provided for analysis.

In the analysis under the above conditions of the HPLC-electrochemical detector, the retention time of hydroxyhydroquinone was 6.3 minutes. Based on the obtained peak area values, hydroxyhydroquinone (manufactured by Wako Pure Chemical Industries, Ltd.) was used as a standard substance, and the hydroxyhydroquinone content (mg / kg) was determined.

3. Analysis of chlorogenic acids (CGA)

The analytical equipment used was HPLC (High Performance Liquid Chromatograph). The models of the structural units of the device are described below.

‧UV-VIS (Ultraviolet-visible spectroscopy) Device: SPD20A (manufactured by Shimadzu Corporation), column oven: CTO-20AC (manufactured by Shimadzu Corporation), pump: LC-20AT (manufactured by Shimadzu Corporation), ‧ autosampler: SIL-20AC (Shimadzu Corporation) (Manufactured), ‧ column: Cadenza CD-C18 inner diameter 4.6mm × length 150mm, particle size 3μm (made by Imtakt), ‧ deaerator: DGU-20A-5 (made by Shimadzu Corporation).

The analysis conditions are as follows.

‧Sample injection volume: 10μL, ‧Flow rate: 1.0mL / min, ‧UV-VIS detector set wavelength: 325nm, ‧Column oven set temperature: 35 ° C, ‧Eluent C: 0.05M acetic acid, 0.1mM HEDPO, 10mM Sodium acetate, 5 (V / V)% acetonitrile solution, ‧ eluent D: acetonitrile.

Concentration gradient condition

70.0 minutes 100% 0%

In HPLC, the coffee extract was filtered with a membrane filter (GL chromatography plate 25A, pore diameter 0.45 μm, manufactured by GL Science), and then subjected to analysis.

Holding time of chlorogenic acids (unit: minute)

‧ Single coffee with quinic acid: 5.3, 8.8, 11.6 for a total of 3 periods

‧ Monoferulic acid quinic acid: 13.0, 19.9, 21.0 for a total of 3 periods

Based on the area values of the six types of chlorogenic acids obtained here, 5-caffeine quinic acid was used as a standard substance, and the chlorogenic acid content (mass%) was determined.

4. Determination of L value

The sample was measured using a color difference meter (spectroscopy spectrometer SE2000, manufactured by Nippon Denshoku Co., Ltd.).

5. Determination of average particle size

The average particle diameter is a volume-based average diameter measured using a laser diffraction scattering particle size distribution measuring device (LS13 320, manufactured by BECKMAN COULTER).

Example 1

A roaster [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] was used to pulverize roasted coffee beans made of Brazilian Arabica L18 raw material to obtain roasted coffee beans with an average particle size of 0.30 mm. Next, 20 g of ground roasted coffee beans were ground into a glass beaker.

Next, 1.8 g of ion-exchanged water was added to 20 g of the crushed raw roasted coffee beans, and uniformly mixed with a medicine spoon. After the glass beaker was closed tightly, it was left to stand in a constant temperature bath at 40 ° C for 60 minutes to obtain roasted coffee beans. The obtained roasted beans were freeze-dried by a freeze dryer (EYELA, FDU-1110) to obtain roasted coffee beans having a moisture content of 3% by mass. Based on the above "analysis of roasted coffee beans", analysis of the obtained roasted coffee beans was performed. The results are shown in Table 1.

Examples 2 to 7

A roasted coffee bean having a moisture content of 3% by mass was obtained by the same operation as in Example 1 except that the addition amount of ion-exchanged water shown in Table 1 was changed. The obtained roasted coffee beans were analyzed by the same operation as in Example 1. The results are shown in Table 1.

Examples 8 to 10 and Comparative Examples 1 to 2

In Example 1, the moisture content was obtained by the same operation as in Example 1 except that the addition amount of ion-exchanged water to the raw roasted coffee beans was set to 39% by mass, and the holding temperature shown in Table 2 was changed. 3% by mass of roasted coffee beans. The obtained roasted coffee beans were analyzed by the same operation as in Example 1.

In addition, 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 thoroughly stirred and filtered with a commercially available coffee filter to obtain a coffee extract for flavor evaluation. . Regarding the aroma, sweetness, sourness, bitterness, and richness of the obtained coffee extract for flavor evaluation, five professional sensory inspectors performed sensory evaluation based on the following criteria, and then decided the final score according to the agreement. The analysis results and the results of the functional test are shown in Table 2.

Evaluation criteria for fragrance

5: Strong flavor, fully feel the taste of coffee

4: Slightly strong fragrance, feel coffee taste

3: The fragrance is slightly weak, and the coffee taste is slightly felt

2: weak aroma, insufficient coffee taste

1: The aroma is very weak, and the coffee taste is lacking

Evaluation criteria for sweetness

5: Strong sweet taste, fully feel the taste of coffee

4: Slightly sweet taste, feel coffee taste

3: Sweetness is slightly weak, and coffee taste is slightly felt

2: Weak sweetness, insufficient coffee taste

1: Very weak sweet taste, lack of coffee taste

Evaluation criteria for sour taste

5: Strong sour taste, fully feel the taste of coffee

4: Sour taste is slightly stronger, feel coffee taste

3: The sour taste is slightly weak, and the coffee taste is slightly felt

2: Weak sour taste, insufficient coffee taste

1: The sour taste is very weak, and the coffee taste is lacking

Criteria for evaluating bitterness

5: Strong bitterness, fully feel the taste of coffee

4: Slightly bitter taste, feel coffee taste

3: The bitterness is slightly weak, and the coffee taste is slightly felt

2: Weak bitterness and insufficient coffee taste

1: The bitter taste is very weak, and the coffee taste is lacking

Evaluation of richness

5: Strong richness, fully feel the taste of coffee

4: The richness is slightly stronger, and the coffee taste is felt

3: Slightly rich, slightly coffee taste

2: The richness is weak, and the coffee taste is insufficient

1: The richness is very weak, and the coffee taste is lacking

Examples 11 to 13 and Comparative Example 3

In Example 1, the addition amount of ion-exchanged water to the raw roasted coffee beans was set to 39% by mass or 40% by mass, and the holding temperature and holding time shown in Table 3 were changed. 1 The same operation was performed to obtain roasted coffee beans having a moisture content of 3% by mass. The obtained roasted coffee beans were analyzed by the same operation as in Example 1. The results are shown in Table 3.

Example 14

A roaster [Wonder Blender WB-1, Osaka Chemical Co., Ltd.] was used to pulverize roasted coffee beans made of Brazilian Arabica L18 raw material to obtain roasted coffee beans with an average particle size of 0.30 mm. Next, 20 g of ground roasted coffee beans were ground into a glass beaker.

Next, 20 g of roasted coffee beans were obtained using the obtained pulverized raw materials, and roasted coffee beans having a moisture content of 3% by mass were obtained by the same operation as in Example 8. The obtained roasted coffee beans were analyzed by the same operation as in Example 1. The results are shown in Table 4.

Example 15

A roasted coffee bean having a moisture content of 3% by mass was obtained in the same manner as in Example 14 except that the raw material of Brazilian L25 of Arabica was used for roasting coffee beans. The obtained roasted coffee beans were analyzed by the same operation as in Example 1. The results are shown in Table 4.

Example 16

A roasted coffee bean having a moisture content of 3% by mass was obtained by the same operation as in Example 14 except that the raw material of L35 of Brazilian Arabica was used as the roasted coffee bean. For the obtained The roasted coffee beans were analyzed in the same manner as in Example 1. The results are shown in Table 4.

Examples 17-20

Using a pulverizer [Wonder Blender WB-1, manufactured by Osaka Chemical Co., Ltd.], crush roasted coffee beans made of Brazilian Arabica L18 raw material for 1 second, and use TESTING SIEVE (manufactured by TOKYO SCREEN, JIS Z8801) to classify them into tables. The composition shown in 5. Furthermore, in the "sieve screen" in Table 5, each numerical value in the table indicates the size of the sieve openings. For example, in Example 17, it means that the particle size of the roasted raw roasted coffee beans passed through a sieve with a mesh of 4 mm and not Pass the size of 3.5mm sieve.

Next, in Example 8, the raw material roasted coffee beans having the components shown in Table 5 were used instead of the crushed raw material roasted coffee beans having an average particle diameter of 0.30 mm, and the moisture content 3 was obtained by the same operation as in Example 8. Mass% roasted coffee beans. The obtained roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, manufactured by Osaka Chemical Co., Ltd.], and analyzed by the same operation as in Example 1. The result Shown in Table 5.

Comparative Example 4

A roasted coffee bean having a moisture content of 3% by mass was obtained in the same manner as in Example 14 except that the raw coffee beans of Arabica origin from Brazil were unpulverized L18. The obtained roasted coffee beans were pulverized with a pulverizer [Wonder Blender WB-1, manufactured by Osaka Chemical Co., Ltd.], and analyzed by the same operation as in Example 1. The results are shown in Table 5.

According to Table 5, it was found that even after the trace amount of water was added to the raw coffee beans which were not pulverized, even if the state was maintained at a specific temperature, the reduction in the amount of hydroxyhydroquinone was insufficient. On the other hand, according to Tables 1 to 4, it can be seen that after adding a small amount of water to the ground raw roasted coffee beans after being crushed, by maintaining the state at a specific temperature, the amount of chlorogenic acids can be selectively reduced without damaging the amount of chlorogenic acids. The amount of hydroxyhydroquinone in roasted coffee beans.

Claims (8)

A method for manufacturing roasted coffee beans, which comprises adding 5 to 95% by mass of water to the crushed raw roasted coffee beans, and maintaining the roasted coffee beans at 10 to 110 ° C. The method for manufacturing roasted coffee beans according to claim 1, wherein the holding time is 10 to 200 minutes. The method for producing a roasted coffee bean according to claim 1, wherein the method is maintained under normal pressure. The method for manufacturing roasted coffee beans according to claim 1, wherein the L value of the raw roasted coffee beans is 10 to 40. The method for manufacturing roasted coffee beans according to claim 1, wherein the average particle diameter of the raw material roasted coffee beans is 5 mm or less. The method for manufacturing roasted coffee beans according to claim 1, wherein the content of hydroxyhydroquinone per 100 g of roasted coffee beans in the roasted coffee beans is 10 mg or less. The method for manufacturing roasted coffee beans according to claim 1, wherein the content of chlorogenic acids per 100 g of roasted coffee beans in the roasted coffee beans is 100 mg or more. The manufacturing method according to any one of claims 1 to 7, wherein the added amount of water is 15 to 85% by mass relative to the raw roasted coffee beans.