Production method and taste ameliorating method of coffee beverage, and coffee beverage

Abstract

To provide a technology for ameliorating taste deterioration, etc., the deterioration being mainly derived from coffee beans of canephora variety, in a coffee beverage made from an extract component of coffee beans of arabica variety and an extract component of coffee beans of the canephora variety.SOLUTION: A production method of coffee beverage made by mixing an extract component of coffee beans of arabica variety and an extract component of coffee beans of canephora variety is characterized by processing an extract of coffee beans of canephora variety with esterase, the method including the steps of: (1) processing the extract of coffee beans of canephora variety with esterase and combining the extract component of coffee beans of canephora variety after esterase-processed and the extract component of coffee beans of arabica variety; (2) combining the extract of coffee beans of canephora variety and the extract of coffee beans of arabica variety and processing the mix with the esterase; or (3) combining the coffee beans of canephora variety and the coffee beans of arabica variety, performing extraction, and processing an extract with the esterase.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to a method for producing a coffee beverage, a method for improving the taste, and a coffee beverage. More specifically, the present disclosure relates to a method for producing a coffee beverage in which an extract of Arabica coffee beans and an extract of canephora coffee beans are mixed. [Background technology]

[0002] Coffee has a unique aroma and bitterness, and is consumed as a luxury item all over the world. Coffee is made by extracting raw beans from the fruit of coffee trees belonging to the Coffea genus of the Rubiaceae family, roasting them, and extracting the coffee. It is known that there are more than 200 species of Coffea, but the most widely consumed are Arabica (C. arabica) and C. canephora var. robusta (C. canephora var. robusta). Arabica accounts for 75%-80% of the world's cultivated coffee, and is generally considered to have good taste and quality, and is traded at a high price. Canephora accounts for about 20% of the world's production, and since it has an inferior taste compared to Arabica, it tends to be roasted more strongly, and has a strong bitter taste. However, Canephora is an indispensable variety for instant coffee and blends because it is easy to cultivate, has a high yield, is traded relatively cheaply, and has a high extract content.

[0003] Depending on the roasting level and blend of the beans, coffee can have a strong bitter or astringent taste or a weak sour taste, and there is a demand for a technology to adjust the flavor and taste of coffee to suit a wide variety of tastes. Patent Document 1 discloses a "method for removing bitterness and astringency from a coffee extract, comprising an enzyme treatment step of subjecting a coffee extract to an enzyme treatment using a hydrolase, an adsorption treatment step of treating the enzyme treatment solution obtained in the enzyme treatment step with an adsorbent, and a freeze concentration step of subjecting the coffee extract that has been subjected to the adsorption treatment step to freeze concentration." In this technology, tannase is used as the hydrolase. Note that the document does not mention adjusting the sourness of coffee. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2003-310162 A Summary of the Invention [Problem to be solved by the invention]

[0005] A primary object of the present disclosure is to provide a technology for improving inferior taste, mainly attributable to coffee beans of the canephora species, in a coffee beverage obtained by mixing extracted components of coffee beans of the Arabica species and extracted components of coffee beans of the canephora species. [Means for solving the problem]

[0006] In order to solve the above problems, this disclosure provides the following [1]-

[12] . [1] A method for producing a coffee beverage comprising a mixture of an extract of Arabica coffee beans and an extract of Canephora coffee beans, the method comprising the steps of: The present invention is characterized in that an extract of coffee beans of the Canephora species is treated with an esterase, (1) treating an extract of coffee beans of the canephora species with an esterase, and mixing the extract of the canephora species coffee beans after the esterase treatment with an extract of coffee beans of the arabica species; (2) mixing an extract of coffee beans of the canephora species with an extract of coffee beans of the arabica species and treating the mixture with an esterase; or (3) mixing and extracting coffee beans of the canephora species and coffee beans of the arabica species, and treating the extract with esterase; A manufacturing method comprising: [2] The manufacturing method of [1], in which the amount of esterase added per 100 mL of coffee extract with Brix 1% is 0.05 U or more, and the esterase treatment is carried out at 20-60°C for 20-180 minutes. [3] The method for producing [1] or [2], further comprising a step of drying the extract to obtain a coffee beverage as instant coffee. [4] The method according to any one of [1] to [3], wherein the esterase is tannase.

[0007] [5] A method for improving the taste of a coffee beverage obtained by mixing an extract of Arabica coffee beans and an extract of Canephora coffee beans, comprising: The present invention is characterized in that an extract of coffee beans of the Canephora species is treated with an esterase, (1) treating an extract of coffee beans of the canephora species with an esterase, and mixing the extract of coffee beans of the canephora species after the esterase treatment with an extract of coffee beans of the arabica species; (2) mixing an extract of coffee beans of the canephora species with an extract of coffee beans of the arabica species and treating the mixture with an esterase; or (3) mixing and extracting coffee beans of the canephora species and coffee beans of the arabica species, and treating the extract with esterase; The method includes: [6] The method of [5], in which 0.05 U or more of esterase is added per 100 mL of coffee extract with Brix 1%, and the esterase treatment is carried out at 20-60°C for 20-180 minutes. [7] The method according to [5] or [6], wherein the esterase is tannase. [8] Any of the methods [5]-[7], wherein the taste improvement is a reduction in bitterness and an increase in sourness.

[0008] [9] A coffee beverage comprising a mixture of an extract of Arabica coffee beans and an extract of Canephora coffee beans, A coffee beverage comprising an extract of coffee beans of the Canephora species treated with an esterase.

[10] A coffee beverage according to [9], wherein the esterase is tannase.

[11] A coffee beverage according to [9] or

[10] which is instant coffee.

[12] A coffee beverage according to [9]-

[11] , which has reduced bitterness and enhanced acidity compared to a coffee beverage containing an extract of coffee beans of the Canephora species that has not been treated with esterase. Effect of the Invention

[0009] The present disclosure provides a technology for improving inferior taste, mainly attributable to coffee beans of the canephora species, in a coffee beverage obtained by mixing an extract component of coffee beans of the Arabica species and an extract component of coffee beans of the canephora species. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Preferred embodiments for carrying out the present disclosure will be described below. Note that the embodiments described below are examples of typical embodiments of the present disclosure, and the scope of the present disclosure should not be interpreted as being narrow.

[0011] The method for producing a coffee beverage comprising a mixture of an extract component of Arabica coffee beans and an extract component of canephora coffee beans according to the present disclosure is characterized in that the extract of the canephora coffee beans is treated with esterase.

[0012] The Arabica coffee beans are not particularly limited, and may be coffee beans of Typica, Bourbon Caturra, Geisha, etc. Coffee beans of the Canephora species are not particularly limited, but Robusta coffee beans are preferred.

[0013] The esterase treatment of an extract of canephora coffee beans can be carried out, for example, by treating an extract of canephora coffee beans with esterase, and mixing the extract component of the canephora coffee beans after the esterase treatment (the extract or a concentrated liquid or dried product thereof) with an extract component of Arabica coffee beans (hereinafter also referred to as "Step A"). In addition, the esterase treatment of an extract of canephora coffee beans can also be carried out by, for example, a step of mixing an extract of canephora coffee beans with an extract of arabica coffee beans and treating with esterase (hereinafter also referred to as "step B"), or a step of mixing canephora coffee beans and arabica coffee beans, extracting them, and treating the extract with esterase (hereinafter also referred to as "step C").

[0014] By treating an extract of coffee beans of the canephora species with esterase, in a coffee beverage in which an extract of coffee beans of the arabica species and an extract of coffee beans of the canephora species are mixed, the bitterness caused by the coffee beans of the canephora species can be reduced and the sourness exhibited by the arabica species can be accentuated. Therefore, even when a larger amount of inexpensive coffee beans of the canephora species is used, it is possible to provide good-tasting coffee.

[0015] The extraction of coffee beans may be carried out by a conventionally known method, for example, a method of extracting roasted coffee beans or ground coffee beans using an extraction solvent (such as water) at 0-100°C can be applied. Methods that can be used include percolation (drip, espresso), immersion (siphon, French press, boiling), etc.

[0016] The esterase treatment of the extract of canephora coffee beans may be performed on the extract of canephora coffee beans alone (step A), or on a mixture with an extract of Arabica coffee beans (steps B and C). Furthermore, the esterase treatment may be performed on a concentrated extract of canephora coffee beans, or on a concentrate obtained by concentrating a mixture of an extract of canephora coffee beans and an extract of Arabica coffee beans.

[0017] The mixing ratio of the extract components of canephora coffee beans after the esterase treatment to the extract of arabica coffee beans (in the case of step A) is not particularly limited. Furthermore, the ratio of the extract of canephora coffee beans in the mixed extract of canephora coffee beans and arabica coffee beans (in the cases of steps B and C) is also not particularly limited. It is to be noted that the coffee beverage according to the present disclosure may contain extracted components from coffee beans of the canephora species that have not been treated with esterase, so long as the effects of the present disclosure are achieved.

[0018] The esterase may be any enzyme capable of hydrolyzing the ester bond of a compound, and preferably, chlorogenic acid esterase or tannase can be used. Tannase (tannin decomposition enzyme) is an enzyme that hydrolyzes tannins and is thought to act on a wide range of hydrolyzable tannins. In the present disclosure, any enzyme generally known as tannase in the food industry can be used, and its origin is not limited, and it can be used in either a refined or unrefined state. An example of a commercially available tannase is "Tannase" (manufactured by Mitsubishi Chemical Corporation).

[0019] The amount of esterase to be added is 0.05 U or more per 100 mL of coffee extract with Brix 1%. When the esterase treatment of the extract of coffee beans of the canephora species is carried out by process A, "100 mL of coffee extract" is 100 mL of the extract of coffee beans of the canephora species. When the esterase treatment of the extract of coffee beans of the canephora species is carried out by processes B and C, "100 mL of coffee extract" is 100 mL of a mixture of the extract of coffee beans of the canephora species and the extract of coffee beans of the arabica species. The amount of esterase added is preferably adjusted appropriately depending on the solids concentration of the coffee extract and the reaction time of the enzyme. If the amount added is small and the reaction time is short, the desired effect cannot be obtained, whereas if the amount added is large and the reaction time is too long, the bitterness and flavor are excessively reduced, which is not preferable. The activity of tannase can be measured by the method described in the Food Additives Standards "Tannase Activity Measurement Method."

[0020] The temperature of the esterase treatment is preferably relatively low, and is 20° C. or higher, preferably 30° C. or higher, and 60° C. or lower, preferably 45° C. or lower. That is, the preferred treatment temperature range is 20-60° C., more preferably 30-45° C. Outside the above range, the enzymes may be inactivated or may not function sufficiently, and the desired effect may not be obtained.

[0021] The pH condition for the esterase treatment is 4 to 8, preferably 5 to 7. To adjust the pH, a pH adjuster (e.g., sodium bicarbonate, L-ascorbic acid, sodium L-ascorbate, etc.) may be added to the coffee extract or concentrate.

[0022] The time for the esterase treatment is not particularly limited as long as the desired effect is obtained, but is, for example, 20 to 180 minutes. After the enzyme treatment, it is preferable to heat the coffee extract to inactivate the enzyme. The heating temperature is preferably above 60°C until the enzyme is completely inactivated. It is also possible to inactivate the enzyme at the same time as performing retort sterilization or UHT sterilization.

[0023] In addition to the esterase treatment, treatment with other enzymes may be used in combination. The enzymes used in combination may be, for example, amylase, protease, cellulase, hemicellulase, mannanase, pectinase, etc. The treatment with other enzymes may be performed simultaneously with the esterase treatment or before or after the esterase treatment.

[0024] The production method according to the present disclosure may include a step of concentrating or drying the obtained coffee beverage (freeze-drying, spray-drying, etc.). In other words, the coffee beverage obtained by the production method according to the present disclosure may be one that is consumed as is, or one that is stored at room temperature, refrigerated or frozen until consumption and then diluted or dissolved in water or hot water at the time of consumption (instant coffee).

[0025] Coffee beverages may contain additives such as sugars, high-intensity sweeteners, dairy or plant-based milk substitutes, emulsifiers, antioxidants, and polysaccharide thickeners. Examples of sugars include sugar, sugar alcohols, and oligosaccharides. Dairy products include milk, skim milk powder, and cream, while plant-based milk alternatives include soy milk, oat milk, hemp milk, rice milk, and almond milk. Examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, and enzymatically decomposed lecithin. Examples of thickening polysaccharides include carrageenan, guar gum, pectin, alginic acid, locust bean gum, tamarind gum, xanthan gum, and curdlan. EXAMPLES

[0026] <Example 1> Tannase (Mitsubishi Chemical Corporation) was added to a coffee extract of Canephora robusta (ROB-20: Takasago International Corporation) in the amount shown in Table 1, and the mixture was allowed to react at 40° C. for 45 minutes. After the reaction, the enzyme was inactivated by heating in a boiling water bath, and then the mixture was diluted to drinking concentration (Brix 1.4) and mixed in a 3:1 ratio with Arabica coffee extract (COL-19: Takasago International Corporation) diluted to the same concentration. Eighteen people evaluated the bitterness and sourness of this sample on a five-point scale (1 point: weak, 2 points: slightly weak, 3 points: neither, 4 points: slightly strong, 5 points: strong), and the average scores are shown in Table 1. The panel was first given an extract of untreated Canephora robusta as a standard for a strong bitterness (5 points) and a weak sourness (1 point), and an extract of Arabica as a standard for a weak bitterness (1 point) and a strong sourness (5 points), all at drinking concentrations, and the panel conducted an evaluation based on each standard.

[0027] [Table 1]

[0028] <Example 2> Samples were prepared and evaluated in the same manner as in Example 1, except that the mixture ratio of the enzyme-treated extracts of Canephora canephora and Arabica was 1:1. The results are shown in Table 2.

[0029] [Table 2]

[0030] <Example 3> Samples were prepared and evaluated in the same manner as in Example 1, except that the mixture ratio of the enzyme-treated extracts of Canephora canephora and Arabica was 1:3. The results are shown in Table 3.

[0031] [Table 3]

[0032] <Example 4> After mixing coffee extract of Robusta canephora (Brix 20) (ROB-20: Takasago International Corporation) and Arabica coffee extract (COL-19: Takasago International Corporation), 0, 1.25, and 2.5 units of tannase (Mitsubishi Chemical Corporation) were added per 100 mL of coffee extract of Brix 1%, and the mixture was allowed to react at 40°C for 45 minutes. After the reaction, the enzyme was inactivated by heating in a boiling water bath, and the mixture was diluted to a drinking concentration (Brix 1.4) and evaluated by three people for "bitterness" and "sourness". When the mixture ratios of Robusta canephora and Arabica were 3:1, 1:1, and 1:3, it was confirmed that the bitterness was reduced and the sourness was increased by enzyme treatment for all mixture ratios.

[0033] From the above results, it was found that when the enzyme-treated coffee extract of C. canephora was mixed with the coffee extract of C. arabica, the bitterness of C. canephora was suppressed and the sourness was improved. The same effect was obtained even when the mixing ratio was changed, and it was found that the same effect can be obtained regardless of the mixing ratio.

[0034] It was found that when blending canephora with Arabica coffee at the same blend ratio, a coffee extract containing tannase-treated canephora has a reduced bitterness and a stronger perceived sourness compared to a coffee extract containing canephora untreated with tannase. In the case of untreated canephora, increasing the blend ratio of canephora resulted in a stronger bitterness and weaker sourness, so it was not possible to increase the ratio of canephora. However, by treating with tannase, coffee with a sour taste and no excessively strong bitterness can be obtained even if the ratio of canephora is increased, making it possible to produce high-quality coffee at a low price.

Claims

1. A method for producing a coffee beverage comprising a mixture of an extract of Arabica coffee beans and an extract of Canephora coffee beans, the method comprising the steps of: The present invention is characterized in that an extract of coffee beans of the Canephora species is treated with an esterase, (1) treating an extract of coffee beans of the canephora species with an esterase, and mixing the extract of coffee beans of the canephora species after the esterase treatment with an extract of coffee beans of the arabica species; (2) mixing an extract of coffee beans of the C. canephora species with an extract of coffee beans of the C. arabica species, and treating the mixture with an esterase; or (3) mixing and extracting coffee beans of the canephora species and coffee beans of the arabica species, and treating the extract with esterase; A manufacturing method comprising:

2. The method according to claim 1, wherein the amount of esterase added per 100 mL of coffee extract having a Brix of 1% is 0.05 U or more, and the esterase treatment is carried out at 20 to 60° C. for 20 to 180 minutes.

3. The method according to claim 2, further comprising the step of drying the extract to obtain a coffee beverage as instant coffee.

4. The process according to any one of claims 1 to 3, wherein the esterase is tannase.

5. A method for improving the taste of a coffee beverage obtained by mixing an extract of Arabica coffee beans and an extract of Canephora coffee beans, comprising the steps of: The present invention is characterized in that an extract of coffee beans of the Canephora species is treated with an esterase, (1) treating an extract of coffee beans of the canephora species with an esterase, and mixing the extract of coffee beans of the canephora species after the esterase treatment with an extract of coffee beans of the arabica species; (2) mixing an extract of coffee beans of the C. canephora species with an extract of coffee beans of the C. arabica species, and treating the mixture with an esterase; or (3) mixing and extracting coffee beans of the C. canephora species and C. arabica species, and treating the extract with esterase; The method includes:

6. The method according to claim 5, wherein the taste improvement is a reduction in bitterness and an increase in sourness.

7. A coffee beverage comprising a mixture of an extract of Arabica coffee beans and an extract of Canephora coffee beans, A coffee beverage comprising an extract of coffee beans of the Canephora species treated with an esterase.

8. 8. The coffee beverage of claim 7 which is instant coffee.

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