Method for producing coffee, method for producing aromatic condensate, and method for modifying coffee

Abstract

The technical problem of this invention is to provide a new technology for manufacturing coffee with an excellent coffee-derived flavor even when milk-derived components are added. To solve the above-mentioned technical problem, this invention is a coffee manufacturing method, comprising: an aromatic condensate acquisition step, wherein roasted and ground coffee beans are contacted with water vapor, and the resulting water vapor containing aroma components derived from the coffee beans is cooled to below 45°C to obtain an aromatic condensate; and a mixing step, wherein the aromatic condensate is mixed with a coffee extract obtained by contacting roasted and ground coffee beans with water to obtain coffee.

Description

Technical Field

[0001] This invention relates to a method for manufacturing coffee, a method for manufacturing aromatic condensate, and a method for improving coffee.

[0002] This invention particularly relates to a method for manufacturing coffee containing milk-derived components. Background Technology

[0003] Various studies have been conducted on methods for obtaining coffee extracts with excellent aroma and flavor.

[0004] For example, Patent Document 1 describes a method for obtaining a coffee extract by soaking or moistening roasted and ground coffee beans in warm water, mixing the extract obtained by steam extraction with the extract obtained by warm water extraction of the steam extraction residue. It also states that, according to this method, a coffee extract with excellent aroma, flavor, and taste can be produced even after a sterilization process.

[0005] In addition, Patent Document 2 describes a method for preparing a coffee flavoring with suppressed acidity by using condensed water containing coffee flavoring and fractions rich in aroma components and low in acidity.

[0006] Existing technical documents

[0007] Patent documents

[0008] Patent Document 1: Japanese Patent Application Publication No. 2007-116981

[0009] Patent Document 2: Japanese Patent Application Publication No. 2-203750 Summary of the Invention

[0010] The problem the invention aims to solve

[0011] In addition to so-called black coffee, which does not contain added milk or sugar, coffees containing milk, such as coffee au lait, which is made by mixing milk with coffee extract, are also very popular.

[0012] However, coffee containing milk components, obtained by simply mixing coffee extract obtained from roasted and ground coffee beans with milk components, has the following problems: the flavor of the coffee extract is not as good as that of the milk components, and it is difficult to perceive the aroma and taste of coffee.

[0013] In view of the above, the technical problem of the present invention is to provide a new technology for producing coffee with an excellent coffee-derived flavor that can be perceived even when milk-derived components are added.

[0014] Solution for solving the problem

[0015] The present invention, which addresses the aforementioned technical problems, and its preferred embodiments are described below.

[0016] [1] A method for manufacturing coffee, comprising: an aromatic condensate acquisition step, wherein roasted and ground coffee beans are brought into contact with water vapor, and the obtained water vapor containing aroma components derived from the coffee beans is cooled to below 45°C to obtain an aromatic condensate; and a mixing step, wherein the aromatic condensate is mixed with a coffee extract obtained by bringing roasted and ground coffee beans into contact with water to obtain coffee.

[0017] In the aromatic condensate extraction process, by setting the condensation temperature of the water vapor within the aforementioned range, coffee with modified flavor can be obtained. Furthermore, by setting the condensation temperature of the water vapor within the aforementioned range in the aromatic condensate extraction process, the original aroma and flavor of the coffee beans can be brought out. According to the coffee manufacturing method of the present invention, particularly in coffee containing milk components, coffee with enhanced citrus flavor can be obtained.

[0018] [2] According to the coffee manufacturing method described in [1], the condensation temperature of water vapor in the aromatic condensate acquisition process is below 10°C.

[0019] By reducing the condensation temperature of the water vapor to below 10°C, the flavor of coffee can be modified. In a preferred embodiment, this method can further enhance the citrus flavor in coffee containing milky components.

[0020] [3] The coffee manufacturing method according to [1] or [2] further includes a step of mixing the milk source components in such a way that the milk solids content in the obtained coffee is more than 3% by mass.

[0021] In the coffee containing milk-derived components described in the above embodiments, it is possible to produce coffee with an improved flavor, such as enhanced citrus flavor.

[0022] [4] According to the coffee manufacturing method described in [3], the milk fat content in the coffee is 0.5 to 5% by mass.

[0023] By using this method, it is possible to produce coffee containing milk components that achieves a balance between flavors derived from milk and flavors derived from coffee.

[0024] [5] A method for manufacturing coffee according to any one of [1] to [4], wherein, in the aromatic condensate acquisition step, the aromatic condensate is acquired in such a way that the aromatic condensate is more than 5% by mass and less than 30% by mass relative to the mass of the roasted and ground coffee beans.

[0025] By using the aromatic condensate obtained in the above manner, it is possible to produce coffee with an aroma and flavor similar to coffee.

[0026] [6] A method for manufacturing coffee according to any one of [1] to [5], wherein the coffee beans used for extracting the coffee extract are roasted and ground coffee beans that have undergone the aromatic condensate acquisition process.

[0027] By adopting this method, it is possible to efficiently obtain aroma components, bitter components, and acidic components derived from coffee beans that are not obtained in the aromatic condensate extraction process.

[0028] [7] A method for manufacturing an aromatic condensate, comprising the following aromatic condensate acquisition step:

[0029] Roasted and ground coffee beans are brought into contact with water vapor, and the resulting water vapor, containing aroma components derived from the coffee beans, is cooled to below 45°C to obtain an aromatic condensate.

[0030] [8] A method for modifying the flavor of coffee, comprising the step of mixing an aromatic condensate with a coffee extract.

[0031] The aromatic condensate is obtained by contacting roasted and ground coffee beans with water vapor, and then cooling the resulting water vapor containing aromatic components.

[0032] The coffee extract is obtained by contacting roasted and ground coffee beans with water.

[0033] The aromatic condensate is obtained by cooling water vapor containing the aromatic components to below 45°C.

[0034] By setting the condensation temperature of water vapor within the aforementioned range when obtaining aromatic condensate, coffee with modified flavor can be obtained.

[0035] [9] According to the method of [8], wherein the flavor modification of the coffee is to enhance the citrus flavor of the coffee.

[0036] This method allows for the production of coffee with enhanced citrus flavor.

[0037]

[10] A coffee manufactured by any one of the coffee manufacturing methods described in [1] to [6].

[0038] The effects of the invention

[0039] According to the present invention, a new technology can be provided for producing coffee with an excellent coffee-derived flavor even when milk-derived components are added. In a more preferred embodiment of the present invention, coffee containing milk-derived components can be obtained with an enhanced citrus flavor, resulting in a modified flavor profile that improves upon the coffee-derived flavor. Detailed Implementation

[0040] In this specification, the "~" between numerical ranges includes the upper and lower limits of the numerical range.

[0041] In this specification, for ease of explanation, "coffee" refers to the final product comprising coffee extract (described later as an extract derived from coffee) and aromatic condensate.

[0042] In addition, "coffee extract" refers to an extract obtained from coffee beans using water (including hot water), and is one of the extracts that make up the aforementioned "coffee".

[0043] 1. Coffee making methods

[0044] The coffee manufacturing method of the present invention (hereinafter also referred to as the manufacturing method of the present invention) includes an aromatic condensate obtaining step, a coffee extract obtaining step, and a mixing step of mixing the aromatic condensate and the coffee extract to obtain coffee.

[0045] The coffee obtained by the manufacturing method of this invention can be any of the terms "coffee," "coffee beverage," or "coffee-containing soft drink" as defined in fair competition treaties and implementing rules concerning the labeling of coffee beverages. Specifically, "coffee" can be coffee containing at least 5 grams of coffee beans extracted or dissolved from green coffee beans per 100 grams. "Coffee beverage" can be coffee containing at least 2.5 grams but less than 5 grams of coffee beans per 100 grams. "Coffee-containing soft drink" can be coffee containing at least 1 gram but less than 2.5 grams of coffee beans per 100 grams.

[0046] The following describes each step of the coffee manufacturing method of the present invention.

[0047] (1) Aromatic condensate acquisition process

[0048] The aromatic condensate acquisition process involves contacting roasted and ground coffee beans with water vapor, and then cooling the resulting water vapor containing aroma components derived from the coffee beans (hereinafter, to distinguish it from plain water vapor, it will also be referred to as aroma component water vapor) to obtain aromatic condensate.

[0049] In other words, in this specification, "aromatic condensate" refers to a liquid obtained by cooling water vapor containing aromatic components, which is rich in aromatic components derived from coffee beans.

[0050] There are no specific restrictions on the type of coffee beans used; any variety from Arabica, Canifura, or Liberian can be used, or a blend of several can be used. There are also no specific restrictions on the origin of the coffee.

[0051] There are no particular restrictions on the degree of baking; it can be any of light, medium, or dark baking. Furthermore, there are no particular restrictions on the grinding state; it can be any of coarse, medium, medium-fine, fine, or very fine grinding.

[0052] The aromatic condensate preparation process can be carried out under any conditions, including reduced pressure, normal pressure, and pressurized pressure.

[0053] In addition, to improve the recovery efficiency of aromatic condensate, it is preferable to carry out the aromatic condensate acquisition process in a closed container.

[0054] There are no particular restrictions on the use of water vapor; saturated water vapor is preferred.

[0055] In the aromatic condensate extraction process, the temperature of the water vapor that comes into contact with the roasted and ground coffee beans can be below 120°C in one embodiment. In other embodiments, it can be below 110°C. Further in other embodiments, it can be below 100°C.

[0056] Furthermore, there is no particular limitation on the lower limit of the temperature of the water vapor that comes into contact with the roasted and ground coffee beans; in one embodiment, it can be 70°C or higher. In other embodiments, it can be 80°C or higher. In still other embodiments, it can be 90°C or higher.

[0057] In one example, the temperature of the steam that comes into contact with the roasted and ground coffee beans can be set to 70~120℃ or 80~110℃.

[0058] In the aromatic condensate acquisition process, the amount of water vapor that comes into contact with the roasted and ground coffee beans is preferably 1 to 20 kg / h, more preferably 1.5 to 10 kg / h, and even more preferably 2 to 6 kg / h per 1 kg of ground coffee beans.

[0059] The aromatic condensate acquisition process includes storing the aroma-containing water vapor obtained by contacting roasted and ground coffee beans with water vapor. The storage and condensation of the aroma-containing water vapor can be carried out using existing equipment, such as multi-tube heat exchangers (shell-and-tube heat exchangers), plate heat exchangers, spiral heat exchangers, double-tube heat exchangers, etc.

[0060] This process involves cooling the stored aromatic water vapor to obtain an aromatic condensate.

[0061] In this invention, the condensation temperature of the aroma-containing water vapor in the aromatic condensate extraction process is below 45°C. In a preferred embodiment, the condensation temperature of the aroma-containing water vapor is preferably below 40°C, more preferably below 35°C, more preferably below 30°C, more preferably below 25°C, more preferably below 20°C, more preferably below 15°C, even more preferably below 10°C, even more preferably below 8°C, and particularly preferably below 6°C.

[0062] The lower limit of the condensation temperature of water vapor containing aroma components is not particularly limited as long as it is a temperature higher than 0°C, preferably 1°C or higher, more preferably 3°C or higher, and even more preferably 4°C or higher.

[0063] Specifically, the condensation temperature of the water vapor containing the aroma components is 1~45°C, more preferably 1~40°C, more preferably 1~35°C, more preferably 1~30°C, more preferably 1~25°C, more preferably 1~20°C, more preferably 1~15°C, more preferably 1~10°C, more preferably 3~8°C, more preferably 3~6°C, and even more preferably 4~6°C.

[0064] The inventors conducted in-depth research and found that aromatic condensate obtained by keeping the condensation temperature of water vapor containing aromatic components within the above-mentioned numerical range can improve preferred flavors such as citrus flavor.

[0065] Therefore, according to the present invention, it is possible to produce coffee with enhanced flavors derived from coffee, such as citrus flavor.

[0066] Furthermore, in this invention, aromatic condensate can be obtained by cooling the aroma-containing water vapor to the aforementioned condensation temperature. That is, in this invention, the cooling temperature of the aroma-containing water vapor in the aromatic condensate obtaining process can also be within the numerical range of the aforementioned condensation temperature.

[0067] In a preferred embodiment, the aromatic condensate is obtained in the aromatic condensate acquisition process in such a manner that the percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans (hereinafter also referred to as "recovery rate") is greater than 5% by mass and less than 30% by mass.

[0068] Here, the percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans (recovery rate) is calculated as follows.

[0069] The percentage of aroma condensate mass relative to the mass of roasted and ground coffee beans (recovery rate) = (Aromatic condensate recovery amount / Mass of roasted and ground coffee beans) × 100

[0070] The recovery amount of aromatic condensate refers to the mass of aromatic condensate obtained by cooling the water vapor that comes into contact with roasted and ground coffee beans. It is the total mass of aroma components and water vapor recovered from roasted and ground coffee beans.

[0071] The recovery rate of aromatic condensate is obtained by measuring the mass of the aromatic condensate obtained after cooling.

[0072] The percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans is preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 11% by mass or more, more preferably 12% by mass or more, more preferably 13% by mass or more, more preferably 14% by mass or more, and more preferably 15% by mass or more.

[0073] The percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans is preferably 29% by mass or less, more preferably 28% by mass or less, more preferably 27% by mass or less, more preferably 26% by mass or less, and more preferably 25% by mass or less.

[0074] The percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans is preferably 6 to 29 by mass, more preferably 7 to 29 by mass, more preferably 8 to 28 by mass, more preferably 9 to 27 by mass, more preferably 10 to 26 by mass, more preferably 11 to 25 by mass, more preferably 12 to 25 by mass, more preferably 13 to 25 by mass, more preferably 14 to 25 by mass, and more preferably 15 to 25 by mass.

[0075] (2) Coffee extract acquisition process

[0076] The coffee extract acquisition process involves contacting roasted and ground coffee beans, which have undergone the aromatic condensate acquisition process described above, with water to obtain the coffee extract.

[0077] This process can extract components that were not extracted during steam distillation in the aromatic condensate extraction process, such as aroma components, bitter components, and acidity components derived from coffee beans. Therefore, by incorporating both the aromatic condensate extraction process and the coffee extract extraction process, components derived from coffee beans can be extracted without omission, thus enabling the production of coffee with a coffee-like aroma and flavor, even when the coffee contains milky components.

[0078] In a preferred embodiment, the coffee extract is obtained by contacting roasted and ground coffee beans, which have undergone the above-described aromatic condensate acquisition process, with water.

[0079] By adopting this method, it is possible to efficiently obtain aroma components, bitter components, and acidic components derived from coffee beans that are not obtained in the aromatic condensate extraction process.

[0080] In another embodiment, the coffee extract may also be a substance obtained by contacting roasted and ground coffee beans that have not undergone the aromatic condensate extraction process with water.

[0081] There is no particular limitation on the temperature of the water that comes into contact with the roasted and ground coffee beans that have undergone the aromatic condensate extraction process. From the perspective of extraction efficiency, it is preferably 60°C or higher, more preferably 65°C or higher, even more preferably 75°C or higher, even more preferably 80°C or higher, even more preferably 85°C or higher, even more preferably 90°C or higher, even more preferably 95°C or higher, even more preferably 98°C or higher, and specifically, it can be set to 100°C.

[0082] Furthermore, there are no particular restrictions on how roasted and ground coffee beans that have undergone the aroma condensate extraction process come into contact with water. For example, the roasted and ground coffee beans that have undergone the aroma condensate extraction process can be immersed in water that has been preheated to a specified temperature to bring the roasted and ground coffee beans into contact with water.

[0083] Alternatively, for example, water heated to a specified temperature can be introduced into the roasted and ground coffee beans that have undergone the aromatic condensate extraction process, allowing the roasted and ground coffee beans to come into contact with the water.

[0084] (3) Mixing process

[0085] The mixing process is the process of mixing the above-mentioned aromatic condensate with the above-mentioned coffee extract to obtain coffee.

[0086] In the mixing process, the amount of aromatic condensate mixed relative to the total amount of raw materials is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and more preferably 0.5% by mass or more.

[0087] The amount of aromatic condensate mixed with the total amount of raw materials is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and even more preferably 1.5% by mass or less.

[0088] Specifically, the amount of aromatic condensate mixed with the total amount of raw materials is preferably 0.25 to 5% by mass, more preferably 0.3 to 3% by mass, even more preferably 0.4 to 2% by mass, and even more preferably 0.5 to 1.5% by mass.

[0089] By setting the content of aromatic condensate within the aforementioned range, coffee with a modified flavor can be obtained. Furthermore, even coffee containing milk components can be made to produce a coffee with a flavor and aroma similar to coffee.

[0090] It should be noted that, in this invention, the amount of each raw material in the blend relative to the total amount of raw materials refers to the content of each raw material in the obtained coffee.

[0091] In a preferred embodiment of the present invention, the aromatic condensate added in the mixing process can be configured such that all aromatic condensate recovered at the above-mentioned preferred recovery rate is mixed in the aromatic condensate acquisition process.

[0092] The amount of coffee extract mixed relative to the total amount of raw materials is preferably 5% by mass or more, more preferably 8% by mass or more, more preferably 10% by mass or more, more preferably 13% by mass or more, and even more preferably 15% by mass or more.

[0093] The amount of coffee extract mixed relative to the total amount of raw materials is preferably 30% by mass or less, more preferably 25% by mass or less, more preferably 20% by mass or less, and even more preferably 18% by mass or less.

[0094] Specifically, the amount of coffee extract mixed relative to the total amount of raw materials is preferably 5 to 30% by mass, more preferably 8 to 30% by mass, more preferably 10 to 25% by mass, more preferably 13 to 20% by mass, and even more preferably 15 to 18% by mass.

[0095] By setting the content of aromatic condensate within the above range, it is possible to produce coffee with a bitter and sour taste similar to coffee.

[0096] In addition, in a preferred embodiment of the present invention, the milk components are further mixed in the mixing process.

[0097] In this invention, "milk-derived ingredients" refers to milk (preferably cow's milk) or various raw materials made from it. Examples of milk-derived ingredients include "milk" and "dairy products" as defined in laws and regulations related to the standards for the composition of milk and dairy products (Ministry of Health, Labour and Welfare Order No. 52, December 27, 1945). Specifically, milk-derived ingredients include, but are not limited to, milk, cream, whole milk powder, skim milk, butter, ghee, cheese, condensed milk, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, whey protein concentrate, buttermilk powder, and sweetened milk powder.

[0098] In this invention, one or more of the above-mentioned ingredients can be selected as milk source components.

[0099] When milk-derived ingredients are added, in the mixing process, the milk-derived ingredients are mixed such that the content of milk solids in the coffee is preferably 2% by mass or more, more preferably 3% by mass or more, further preferably 5% by mass or more, and even more preferably 8% by mass or more.

[0100] By setting the content of milk components within the above range, it is possible to obtain coffee with a rich, milky flavor.

[0101] When using cow's milk (without ingredient adjustment) as the milk source, the amount of cow's milk mixed relative to the total amount of raw materials is preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 40% by mass or more, more preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 65% ​​by mass or more.

[0102] In addition, the amount of milk mixed in is not particularly limited relative to the total amount of raw materials, but is preferably 95% by mass or less, more preferably 90% by mass or less, more preferably 85% by mass or less, and even more preferably 80% by mass or less.

[0103] In addition, the amount of milk mixed relative to the total amount of raw materials is preferably 25 to 95% by mass, more preferably 30 to 90% by mass, more preferably 40 to 85% by mass, more preferably 50 to 85% by mass, more preferably 60 to 80% by mass, and even more preferably 65 to 80% by mass.

[0104] In a preferred embodiment of the present invention, the mixing process includes: a first mixing process, in which aromatic condensate is mixed with coffee extract to obtain aromatic condensed coffee extract; and a second mixing process, in which the obtained aromatic condensed coffee extract is mixed with milk-derived components to obtain coffee containing milk-derived components.

[0105] In another embodiment, the mixing process may also include: a first mixing process, in which the aromatic condensate is mixed with the milk source component to obtain an aromatic condensate containing the milk source component; and a second mixing process, in which coffee extract is mixed into the obtained aromatic condensate containing the milk source component.

[0106] In a preferred embodiment of the present invention, during the mixing process, when the content of non-fat milk solids (SNF) in the coffee containing milk components is used as a basis (100% by mass), the milk component may be added in such a way that the content (by mass) of the aromatic condensate is 1% or more by mass relative to the content of non-fat milk solids in the coffee containing milk components, more preferably 2% or more by mass, more preferably 3% or more by mass, more preferably 4% or more by mass, more preferably 4.3% or more by mass, more preferably 5% or more by mass, more preferably 6% or more by mass, more preferably 7% or more by mass, more preferably 8% or more by mass, and more preferably 8.5% or more by mass.

[0107] When the content of non-fat milk solids in coffee containing milk components is used as a basis (100% by mass), the content (by mass) of the aromatic condensate relative to the content of non-fat milk solids in coffee containing milk components is preferably 50% by mass or less, preferably 45% by mass or less, preferably 40% by mass or less, preferably 35% by mass or less, preferably 30% by mass or less, preferably 28% by mass or less, preferably 26% by mass or less, preferably 25.6% by mass or less, preferably 23% by mass or less, preferably 22% by mass or less, preferably 21.3% by mass or less.

[0108] Based on the content of non-fat milk solids in coffee containing milk components (100% by mass), the content (by mass) of the aromatic condensate relative to the content of non-fat milk solids in coffee containing milk components is preferably 1-50% by mass, more preferably 2-45% by mass, more preferably 3-40% by mass, more preferably 4-35% by mass, more preferably 4.3-30% by mass, more preferably 5-28% by mass, more preferably 6-26% by mass, more preferably 7-25.6% by mass, more preferably 8-23% by mass, more preferably 8.5-22% by mass, and more preferably 8.5-21.3% by mass.

[0109] By adjusting the content of aromatic condensate relative to the content of non-fat milk solids in coffee containing milk components to the above range, the flavor derived from coffee is further enhanced in coffee containing milk components, resulting in a highly palatable coffee containing milk components with a balance between the flavor of milk components and the flavor derived from coffee.

[0110] In a preferred embodiment of the present invention, during the mixing process, when the content of milk fat in the coffee containing milk components is taken as a basis (100% by mass), the milk component may be added in such a way that the content (by mass) of the aromatic condensate is 6% or more by mass relative to the content of milk fat in the coffee containing milk components, more preferably 8% or more by mass, more preferably 9% or more by mass, more preferably 10% or more by mass, more preferably 15% or more by mass, more preferably 19% or more by mass, and more preferably 19.5% or more by mass.

[0111] When the content of milk fat in coffee containing milk components is used as a basis (100% by mass), the milk component can be added in such a way that the content of the aromatic condensate (by mass) is 60% or less by mass relative to the content of milk fat in coffee containing milk components, more preferably 59% or less by mass, more preferably 58% or less by mass, more preferably 55% or less by mass, more preferably 50% or less by mass, and more preferably 49.5% or less by mass.

[0112] Based on the content of milk fat in coffee containing milk-derived components (100% by mass), the content (by mass) of the aromatic condensate relative to the content of milk fat in coffee containing milk-derived components is preferably 6-60% by mass, preferably 8-60% by mass, more preferably 9-59% by mass, more preferably 10-58% by mass, more preferably 10-55% by mass, more preferably 15-55% by mass, more preferably 19-50% by mass, more preferably 19.5-50% by mass, and more preferably 19.5-49.5% by mass.

[0113] By adjusting the content of aromatic condensate relative to the milk fat content in coffee containing milk components to the above range, the flavor derived from coffee is further enhanced in coffee containing milk components, resulting in a highly palatable coffee containing milk components with a balance between the flavor of milk components and the flavor derived from coffee.

[0114] Alternatively, in the mixing process, aromatic condensate, coffee extract obtained by contacting roasted and ground coffee beans that have undergone the aromatic condensate acquisition process with water, and coffee extract obtained by contacting roasted and ground coffee beans that have not undergone the aromatic condensate acquisition process with water can be mixed.

[0115] In a preferred embodiment of the invention, all processes are performed continuously.

[0116] According to the present invention, coffee containing dairy components can be produced efficiently.

[0117] In a preferred embodiment of the present invention, the above-described aromatic condensate acquisition process and the above-described coffee extract acquisition process are performed once each.

[0118] According to the present invention, coffee containing dairy components can be produced efficiently.

[0119] Furthermore, in the above embodiments, a method is shown in which the coffee extract acquisition process is performed after the aromatic condensate acquisition process. However, in the present invention, it is also possible to use pre-acquired coffee extract without performing the coffee extract acquisition process.

[0120] That is, it can also be a method of obtaining coffee extract by mixing roasted and ground coffee beans with water in a mixing process after the aromatic condensate acquisition process.

[0121] The contact and cooling of roasted and ground coffee beans with steam, the contact of roasted and ground coffee beans with water, and the mixing process can be carried out using known equipment. Examples of usable equipment will be shown in the embodiments, but are not limited to these.

[0122] Furthermore, the method for manufacturing coffee containing milk-derived components according to the present invention may include any steps other than those described above. Examples of such steps include, for instance, adding any ingredient, filling a container with coffee, sterilizing the coffee after it has been filled into the container, and cooling it as needed, but are not limited to these.

[0123] It should be noted that "any ingredient" can include, for example, emulsifiers, pH adjusters, preservatives, and flavorings other than coffee flavoring, but is not limited to these.

[0124] It should be noted that in this invention, "coffee flavoring" refers to flavoring that mainly imparts the flavor and aroma of coffee to the food being added, and refers to flavoring that is listed as "flavoring" or "coffee flavoring" on the ingredient label, including natural flavoring and synthetic flavoring.

[0125] In a preferred embodiment of the present invention, sugars may be added during the mixing process. There are no particular limitations on the added sugars; granulated sugar, sucrose, fructose, maltose, oligosaccharides, glucose, etc., may be used appropriately.

[0126] The amount of sugars can be adjusted appropriately. For example, it is preferred to set it to 1 to 10% by mass relative to the total amount of raw materials, and more preferably to 2 to 5% by mass.

[0127] Alternatively, in a preferred embodiment of the invention, water may be added during the mixing process. When this method is used, the amount of water mixed relative to the total amount of raw materials is preferably 1 to 15% by mass, more preferably 5 to 12% by mass.

[0128] In a preferred embodiment of the present invention, a heat sterilization step may also be included.

[0129] There is no particular time limit for the heat sterilization process. It can be carried out before the mixing process in which aromatic condensate, coffee extract and any milk-derived ingredients are mixed, or it can be performed on the coffee after the mixing process.

[0130] In this invention, it is preferable to heat and sterilize the obtained coffee after the mixing process.

[0131] Heat sterilization can be performed using known equipment and methods. Heat sterilization refers to heating milk according to the sterilization methods specified in dairy-related laws, specifically heating at a temperature between 62 and 65°C for 30 minutes, or a method with equivalent or higher sterilization effects. Sterilization conditions can be appropriately set according to the characteristics of the raw material composition, the sterilization equipment (sterilization method) used, and the containers.

[0132] For example, in the case of UHT sterilization, the conditions are approximately 1 to 120 seconds at 120 to 150°C, preferably approximately 2 to 30 seconds at 130 to 145°C.

[0133] In a preferred embodiment of the invention, the process may further include filling the obtained coffee into a container. Filling is preferably performed in a sterile environment. The container shape is not particularly limited; cans, paper containers, PET bottles, plastic containers, etc., are preferred. Based on the filling process, containers for holding coffee can be manufactured.

[0134] There are no particular restrictions on the distribution method of coffee containing milk components in containers. It can be either room temperature distribution or refrigerated distribution. However, from the perspective of preservation and flavor maintenance, refrigerated distribution is preferred.

[0135] Alternatively, the present invention can be a method for manufacturing aromatic condensate by only performing the aromatic condensate acquisition step.

[0136] That is, the present invention also relates to a method for manufacturing an aromatic condensate, which includes the following aromatic condensate acquisition step:

[0137] Roasted and ground coffee beans are brought into contact with water vapor, and the resulting water vapor, containing aroma components derived from the coffee beans, is cooled to below 45°C to obtain an aromatic condensate.

[0138] The preferred method for manufacturing the aromatic condensate is the same as the aromatic condensate acquisition process described in (1) above.

[0139] Alternatively, the present invention can also be a method for manufacturing an aromatic condensed coffee extract, which involves mixing an aromatic condensate obtained by the above-described method for manufacturing aromatic condensate with a coffee extract obtained by contacting roasted and ground coffee beans with water to produce an aromatic condensed coffee extract.

[0140] Alternatively, the present invention can also be a method for manufacturing an aromatic condensate containing milk-derived components, which involves mixing the aromatic condensate obtained by the above-described method with milk-derived components to manufacture an aromatic condensate containing milk-derived components.

[0141] The preferred method for manufacturing the aromatic condensed coffee extract and the aromatic condensate containing milk components is the same as the above-mentioned aromatic condensate acquisition process (1) to (3) mixing process.

[0142] (4) Coffee and aromatic condensate

[0143] The coffee obtained by the manufacturing method of the present invention contains the above-mentioned aromatic condensate and coffee extract as raw materials derived from coffee. Regarding the preferred content of the aromatic condensate and coffee extract in the coffee, the range of blending amounts in the above-mentioned mixing process is appropriate.

[0144] The coffee obtained by the manufacturing method of the present invention is preferably coffee containing milk components (coffee containing milk components).

[0145] In a preferred embodiment, the coffee obtained by the manufacturing method of the present invention is a milk beverage defined as a "milk beverage" in the Fair Competition Regulation and Enforcement Rules concerning the labeling of drinking milk, and is a milk beverage as defined in Article 2, Paragraph 41 of the Law relating to the standards for the composition of milk and dairy products, and may contain more than 3.0% milk solids by weight.

[0146] Examples of coffee containing dairy components include milk coffee, coffee au lait, and coffee latte. In this invention, milk coffee is preferred. It should be noted that "milk coffee" in this invention refers to a beverage made from coffee beans and that contains dairy components.

[0147] In the case of coffee containing milk components, the content of milk solids in the coffee is preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more.

[0148] In the case of coffee containing milk components, the content of milk solids in the coffee is preferably 13% by mass or less, more preferably 12% by mass or less, and even more preferably 11% by mass or less.

[0149] In the case of coffee containing milk components, the content of milk solids in the coffee is preferably 2 to 13% by mass, more preferably 3 to 12% by mass, even more preferably 5 to 11% by mass, and even more preferably 8 to 11% by mass.

[0150] In addition, in this case, the content of milk fat in the coffee is preferably 0.5% by mass or more, more preferably 1% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2% by mass or more.

[0151] The content of milk fat in coffee is preferably 5% by mass or less, more preferably 4.5% by mass or less, even more preferably 4% by mass or less, and even more preferably 3.8% by mass or less.

[0152] Specifically, the content of milk fat in coffee is preferably 0.5 to 5% by mass, more preferably 1 to 4.5% by mass, even more preferably 1.5 to 4% by mass, and even more preferably 2 to 3.8% by mass.

[0153] In the case of coffee containing dairy components, the content of non-fat components in the coffee is preferably 1% by mass or more, more preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more.

[0154] The content of non-fat components in coffee is preferably 8% by mass or less, more preferably 7% by mass or less, more preferably 6.5% by mass or less, and even more preferably 6% by mass or less.

[0155] Specifically, the content of non-fat components in the coffee is preferably 1 to 8% by mass, more preferably 2 to 7% by mass, even more preferably 3 to 6.5% by mass, and even more preferably 4 to 6% by mass.

[0156] When milk (without ingredient adjustments) is included as a milk source, the optimal milk content in coffee is within the range of the blending amounts described above.

[0157] The coffee obtained by the manufacturing method of the present invention may contain the additives described in the above mixing process, but preferably does not contain coffee flavorings.

[0158] Essentially, "not containing coffee flavoring" means that coffee flavoring can be included to the extent that it does not contribute to the aroma of the flavoring.

[0159] More specifically, the content of coffee flavoring in this invention is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and even more preferably 0.001% by mass or less. The coffee obtained by the manufacturing method of this invention preferably does not contain coffee flavoring.

[0160] The aromatic condensate obtained in the aromatic condensate acquisition process preferably contains one or more aroma components selected from the group consisting of 2-methylbutyraldehyde, 2,5-dimethylfuran, ethyl 3-methylbutyrate, dimethyl disulfide, 2-vinylfuran, 2-methylthiophene, α-terpinene, 1-ethylpyrrole, limonene, 2-pentylfuran, β-ocimene, and terpinene. The aromatic condensate may more preferably contain three or more of the components selected from the group, more preferably four or more, more preferably five or more, more preferably six or more, more preferably seven or more, more preferably eight or more, more preferably nine or more, more preferably ten or more, more preferably eleven or more, and more preferably all twelve.

[0161] By using aromatic condensate containing the aforementioned aroma components, the citrus flavor in coffee can be enhanced.

[0162] In a preferred embodiment, the aromatic condensate may contain pyrazines as aroma components. Preferably, the pyrazines are selected from one or more of the group consisting of 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, and pyrazines.

[0163] In a further preferred embodiment, the aromatic condensate may contain 2-butanone and / or pyrrole as aroma components.

[0164] By using aromatic condensate containing the aforementioned aroma components, and in the presence of milk-derived components, it is possible to produce coffee with a flavor and taste that are comparable to those derived from milk.

[0165] Alternatively, the present invention can also be used to manufacture coffee using the manufacturing method described above.

[0166] 2. Coffee improvement methods

[0167] The present invention also relates to a method for modifying the flavor of coffee.

[0168] The method for modifying the flavor of coffee according to the present invention (hereinafter referred to as the flavor modification method of the present invention) includes a mixing step of mixing aromatic condensate with coffee extract, wherein the aromatic condensate is obtained by contacting roasted and ground coffee beans with water vapor and cooling the resulting water vapor containing aroma components (water vapor containing aroma components), and the coffee extract is obtained by contacting roasted and ground coffee beans with water.

[0169] In the flavor modification method of the present invention, the aromatic condensate mixed with coffee extract is obtained by cooling water vapor containing aroma components to below 45°C.

[0170] The preferred method for the condensation temperature of aroma-containing water vapor in the flavor modification method of the present invention is the same as the preferred range for the condensation temperature of aroma-containing water vapor in the aromatic condensate acquisition step of the coffee manufacturing method described above (1). Furthermore, the preferred methods for the aromatic condensate, coffee extract, and modified coffee used are also the same as those in the coffee manufacturing method described above (1).

[0171] In the flavor modification method of the present invention, the flavor derived from coffee can be enhanced. Preferably, the citrus flavor of coffee is enhanced in the flavor modification method of the present invention.

[0172] That is, the flavor modification method of the present invention can be configured as a method to enhance the citrus flavor of coffee.

[0173] According to the flavor modification method of the present invention, particularly in coffee containing milk components, it is possible to obtain coffee with enhanced citrus flavor as a coffee-derived flavor.

[0174] Example

[0175] The present invention will now be described in more detail with reference to the embodiments, but the technical scope of the present invention is not limited to the following embodiments.

[0176] (1) Preparation of milk coffee

[0177] Two kilograms of roasted and ground coffee beans (Ethiopian coffee, trade name: Ethiopian Sidamo Grade 4) were placed into a 10.5L column press (TOWA TECHNO CO., LTD.) and brought into contact with 12 kg / h of steam to obtain steam containing aroma components. The obtained steam containing aromas derived from the coffee beans was cooled to 5°C, 50°C, or 90°C using a cooler (1,100cm, 48.6cmφ, STR40-1MR, Toyo Aluminium KK) to obtain 300g of aromatic condensate (aromatic condensate acquisition process).

[0178] The time required to obtain 300g of aromatic condensate by steam distillation is 200 seconds at a condensation temperature of 5°C for the aromatic component water vapor, 240 seconds at 50°C, and 345 seconds at 90°C.

[0179] Substituting the percentage of the mass of the aromatic condensate relative to the mass of the roasted and ground coffee beans (recovery rate) into the following formula, the result is 15%.

[0180] The percentage of aroma condensate mass relative to the mass of roasted and ground coffee beans (recovery rate) = (Aromatic condensate recovery amount / Mass of roasted and ground coffee beans) × 100

[0181] The recovery amount of aromatic condensate refers to the mass of aromatic condensate obtained by cooling water vapor containing aromatic components.

[0182] For roasted and ground coffee beans after obtaining aromatic condensate, water heated to 100°C is passed through them to obtain 10 kg of coffee extract (coffee extract acquisition process). The extract obtained in this way is called coffee extract obtained after steam distillation (EASD).

[0183] Next, the aromatic condensate and coffee extract were mixed with unadjusted milk (manufactured by Morinaga Milk Industry Co., Ltd., with 8.3% by mass of non-fat milk solids and 3.5% by mass of milk fat) as the milk source component, as shown in Table 1 below, to obtain coffee containing milk source components (samples 1-3) (mixing process). Specifically, the aromatic condensate and coffee extract were first mixed to obtain aromatic condensed coffee extract (first mixing process), and the obtained aromatic condensed coffee extract was then mixed with milk (second mixing process) to obtain coffee containing milk source components.

[0184] The reference specimen (reference specimen) used as the basis for the flavor characteristic evaluation test described later is prepared according to the following steps.

[0185] First, 2 kg of ground and roasted coffee beans were placed in the aforementioned column-type extraction machine, and water heated to 100°C was passed through to obtain 10 kg of coffee extract. The coffee extract obtained in this way is called the extract obtained with hot water extraction (EXHW). According to the composition in Table 1, a sample mixed with the obtained EXHW was used as reference sample 1.

[0186] In addition, the aromatic condensate was obtained by condensing the aroma-containing water vapor in steam distillation at a temperature of 5°C. The EASD obtained by following the same steps as sample 1 was mixed with the composition in Table 1 and used as reference sample 2.

[0187] [Table 1]

[0188]

[0189] (2) Evaluation of flavor characteristics based on CATA (Check-All-That-Apply) method

[0190] The flavor characteristics of the milk coffee sample obtained in (1) above were evaluated according to the steps of the evaluation of milk coffee samples based on the CATA method as described in Japanese Patent Application Publication No. 2022-189271.

[0191] Specifically, the evaluation shall be carried out in accordance with the following steps.

[0192] First, 66 evaluators (35 men and 31 women) aged 20-40 years drank the five milk coffee samples mentioned above, each served in a white plastic cup. The amount of milk coffee sample in each cup was approximately 80 ml, and the sample temperature was below 10°C. Evaluators drank the samples using plastic straws and recorded their evaluations on an evaluation form. The evaluation form contained 53 terms related to flavor characteristics to encourage evaluators to select the flavor features they perceived.

[0193] The evaluation form was created using FIZZ software version 2.51 (Biosystems). The evaluation is conducted by the evaluator inputting their results into the evaluation form displayed on the screen. The 53 phrases within the evaluation form are set to be randomly prompted to the evaluator.

[0194] The evaluators conducted their assessments in a dedicated sensory evaluation area set at 25°C and 55% humidity.

[0195] After obtaining the evaluation results based on the CATA method, the obtained evaluation data were subjected to Tukey-Kramer's HSD (Honest Significant Difference) test (TK HSD), Cochran's Q test, correspondence analysis (CA), and multiple pairwise comparisons using the critical difference method (Sheskin method) using XLSTAT (Ver.2023.1.4.1408, USACO Corporation).

[0196] Table 2 shows the results of multiple pairwise comparisons using the critical difference method (Sheskin method). Numerical values ​​represent the selection ratio among the 66 individuals. Different letters are appended to indicate significant differences (p < 0.05) between samples.

[0197] Comparing samples 1-3 containing aromatic condensate with reference samples 1-2 without aromatic condensate, the evaluation of citrus flavor was higher when the condensation temperature of the aroma-containing water vapor was low, especially in sample 1 where the condensation temperature was 5°C. This result indicates that by lowering the condensation temperature of the aroma-containing water vapor in the aromatic condensate extraction process, the citrus flavor, which is derived from coffee, in milk coffee can be enhanced.

[0198] [Table 2]

[0199]

[0200] (3)Analysis of Aroma Components

[0201] For the obtained aromatic condensate, it is extracted by solid-phase microextraction and analyzed by GC-MS.

[0202] <GC-MS Analysis Conditions>

[0203] · GC main unit: Agilent Technologies 7890B

[0204] · MS detector: Agilent Technologies 5977A

[0205] · Pretreatment device: Multipurpose Sampler MPS2

[0206] · Fiber head used: SPME Fiber Assembly 50 / 30um DVB / CAR / PDMS 30μm (CAR / PDMS layer), 50μm (DVB layer)

[0207] · Extraction conditions: Take 1 ml of aromatic condensate into a 20 ml screw-cap bottle, sample and seal at room temperature, and store at 10 °C until analysis. Then, equilibrate the headspace at 35 °C for 10 minutes, and extract the aroma components into the above SPME fiber at 35 °C for 3 minutes.

[0208] · Sample injection conditions:

[0209] Injection method: Pulsed splitless

[0210] Injection port temperature: 240 °C

[0211] Injection pulse pressure: 30 psi, 2 min

[0212] Septum purge flow rate: 3 ml / min

[0213] · Column: DBWAX-UI (length: 30 m, diameter 0.250 μm, thickness: 0.5 μm)

[0214] · Flow rate: 1.2 ml / min

[0215] Control mode: Constant flow

[0216] · Oven: 40 °C (2 min) → 120 °C (4 °C / min) → 240 °C (6 °C / min), 10 min

[0217] • Post-run: 240℃, 10min

[0218] For three aromatic condensates (liquids containing aroma component water vapor with condensation temperatures of 5℃, 50℃, and 90℃) analyzed by GC-MS, the peak areas of the aroma components were determined. Analysis of variance (ANOVA) was performed on the obtained values, and 46 out of the 65 measured aroma components showed significant differences (P<0.05). TK HSD analysis of the peak areas of these 46 aroma components revealed that 39 aroma components significantly increased with decreasing water vapor condensation temperature (P<0.05). These 39 aroma components were classified into group 1 (Tables 3 and 4).

[0219] Among them, 2-methylbutanal, 2,5-dimethylfuran, ethyl 3-methylbutanoate, dimethyldisulfide, 2-vinylfuran, 2-methylthiophene, α-terpinene, 1-ethylpyrrole, p-Mentha-1,8-diene, 2-Pentylfuran, β-Ocimene, and terpinolene are aroma components whose content increases in aromatic condensates containing water vapor of aroma components at a condensation temperature of 5°C.

[0220] [Table 3]

[0221]

[0222] [Table 4]

[0223]

[0224] As described above, it is evident that by adjusting the condensation temperature of the aroma-containing water vapor during the recovery of the aromatic condensate, the composition of the coffee-derived aroma components in the aromatic condensate changes. Furthermore, it can be argued that due to the presence of the aforementioned aroma components in the aromatic condensate at a condensation temperature of 5°C, the citrus flavor is enhanced in milk coffee in which this aromatic condensate is added.

[0225] Industrial availability

[0226] This invention can be applied to the manufacture of coffee containing dairy components.

Claims

1. A method for manufacturing coffee, comprising: The aromatic condensate acquisition process involves contacting roasted and ground coffee beans with water vapor, and cooling the resulting water vapor, which contains aroma components derived from the coffee beans, to below 45°C to obtain the aromatic condensate. In the mixing process, the aromatic condensate is mixed with a coffee extract obtained by contacting roasted and ground coffee beans with water to obtain coffee.

2. The method for manufacturing coffee according to claim 1, wherein, The condensation temperature of water vapor in the aromatic condensate acquisition process is below 10°C.

3. The method for manufacturing coffee according to claim 1 or 2, wherein, The mixing process also includes a step of mixing the milk source components in such a way that the milk solids content in the resulting coffee is more than 3% by mass.

4. The method for manufacturing coffee according to claim 3, wherein, The coffee contains 0.5-5% milk fat by mass.

5. The method for manufacturing coffee according to claim 1 or 2, wherein, In the aromatic condensate acquisition process, the aromatic condensate is acquired in such a manner that the percentage of the aromatic condensate relative to the mass of the roasted and ground coffee beans is greater than 5% by mass and less than 30% by mass.

6. The method for manufacturing coffee according to claim 1 or 2, wherein, The coffee beans used for extracting the coffee extract are roasted and ground coffee beans that have undergone the aromatic condensate extraction process.

7. A method for manufacturing an aromatic condensate, comprising the following aromatic condensate acquisition step: Roasted and ground coffee beans are brought into contact with water vapor, and the resulting water vapor, containing aroma components derived from the coffee beans, is cooled to below 45°C to obtain an aromatic condensate.

8. A method for modifying the flavor of coffee, comprising the step of mixing an aromatic condensate with a coffee extract. The aromatic condensate is obtained by contacting roasted and ground coffee beans with water vapor, and then cooling the resulting water vapor containing aromatic components. The coffee extract is obtained by contacting roasted and ground coffee beans with water. The aromatic condensate is obtained by cooling water vapor containing the aromatic components to below 45°C.

9. The method according to claim 8, wherein, The improvement of coffee flavor is to enhance the citrus flavor of the coffee.

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