Diluted coffee drinks

Abstract

The present invention provides: a coffee beverage to be diluted with which a coffee beverage having a strong coffee flavor and crisp aftertaste can be readily prepared simply by diluting said coffee beverage in a liquid such as water; and a method for producing said coffee beverage to be diluted. A coffee beverage to be diluted according to the present invention is configured such that: the concentration of a coffee solid component is 7-15%; the ratio of the content of 2,3,5-trimethylpyrazine to the content of furaneol is 0.8 or greater; and the content of potassium in the coffee solid component is 4.5-5.5 mass%. A method for producing a coffee extraction liquid according to the present invention is configured such that a coffee extraction liquid is obtained by subjecting roasted coffee beans to high-temperature / high-pressure extraction, where the temperature of the water supplied for the high temperature / high pressure extraction is 145-160°C. The coffee extraction liquid is configured such that: the coffee solid component concentration is 7-15%; the ratio of the content of 2,3,5-trimethylpyrazine to the content of furaneol is 0.8 or greater; and the content of potassium in the coffee solid component is 4.5-5.5 mass%.

Description

[Technical Field]

[0001] The present invention relates to a coffee beverage for dilution that is diluted with water or the like when consumed, and a method for producing the same. [Background technology]

[0002] Coffee is a popular and popular beverage on a daily basis. To make it easier to enjoy coffee, numerous powdered instant coffees that can be consumed by dissolving in water or other liquids, and coffee drinks for dilution that can be consumed by diluting in water or other liquids, are available on the market. However, the components responsible for the coffee-like taste and aroma are lost or altered during the powdering process for instant coffee and the concentrating process for coffee drinks for dilution. As a result, instant coffee and coffee drinks for dilution have the problem of being inferior in taste and aroma to regular coffee brewed from roasted coffee beans.

[0003] For dilution coffee beverages, a high-concentration coffee extract containing a rich and balanced amount of flavor and aroma components is used as a starting material, which is expected to produce a highly palatable coffee beverage with excellent flavor and aroma, even when diluted with water or other liquids. However, for industrially mass-produced dilution coffee beverages, extraction of solids from roasted coffee beans is typically performed using a countercurrent multistage continuous extractor with multiple extraction towers connected in series to extract larger amounts of coffee solids, due to raw material costs. In particular, extraction is performed under high-temperature, high-pressure conditions with a feed water temperature of 170 to 190°C to hydrolyze and extract polysaccharides in the roasted coffee beans. The resulting high-concentration coffee extract is further concentrated as needed, and sweeteners and flavorings are added as needed to achieve the desired flavor, thereby producing a dilution coffee beverage.

[0004] Several methods for improving the taste and aroma of coffee beverages obtained by diluting coffee beverages for dilution have been reported. For example, Patent Document 1 describes that by adjusting the turbidity of a coffee beverage for dilution when the coffee solids concentration is adjusted to 1.0 wt % and the value obtained by dividing the caffeine concentration by the coffee solids concentration within a specific range, the characteristic aroma and flavor of coffee can be maintained even when diluted with hot water, water, milk, or the like. Patent Document 2 also describes that the flavor and aroma of a coffee solution for dilution can be improved by adjusting the content ratio of pyrazines and guaiacols within a specific range. It also describes that a coffee extract for dilution having a content ratio of pyrazines and guaiacols within a specific range can be prepared by separating a coffee extract into a concentrate and a fraction by distillation, treating the concentrate with a porous adsorbent, and then mixing the porous adsorbent-treated concentrate and the fraction. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2017-163864 [Patent Document 2] International Publication No. 2010 / 125770 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a coffee beverage for dilution that has a strong coffee aroma and a clean aftertaste and can be easily prepared by simply diluting it with a liquid such as water, and to provide a method for producing the coffee beverage for dilution. [Means for solving the problem]

[0007] As a result of intensive research to solve the above-mentioned problems, the inventors have discovered that by adjusting the coffee solids concentration of a coffee beverage to be diluted, the ratio of the 2,3,5-trimethylpyrazine content to the furaneol content, and the potassium content per coffee solids content so that each falls within a specific range, the coffee aroma and crispness of the coffee beverage obtained by dilution can be improved, and have completed the present invention.

[0008] [1] The coffee beverage for dilution according to the first aspect of the present invention is characterized in that the coffee solids concentration is 7.0 to 15.0 mass %, the ratio of the 2,3,5-trimethylpyrazine content to the furaneol content is 0.8 or more, and the potassium content per coffee solids is 4.5 to 5.5 mass %. [2] In the coffee beverage for dilution according to [1] above, the caffeine content per solid coffee content of the raw material is preferably 2.5 to 4.8% by mass. [3] The coffee beverage for dilution according to [1] or [2] above is preferably a packaged beverage. [4] A coffee beverage for dilution according to any one of [1] to [3] above, which is diluted 5 to 10 times with an edible aqueous solution at the time of consumption. [5] A method for producing a coffee extract according to a second aspect of the present invention is a method for producing a coffee extract from roasted coffee beans by high-temperature, high-pressure extraction, characterized in that the water supply temperature in the high-temperature, high-pressure extraction is 145 to 160°C, the coffee extract has a coffee solids concentration of 7.0 to 15.0 mass%, a ratio of the 2,3,5-trimethylpyrazine content to the furaneol content of 0.8 or more, and a potassium content per coffee solids of 4.5 to 5.5 mass%. [6] In the method for producing a coffee extract according to [5] above, the caffeine content of the coffee extract relative to the coffee solids is preferably 2.5 to 4.8% by mass. [7] In the method for producing a coffee beverage for dilution according to the third aspect of the present invention, a coffee extract is produced by the method for producing a coffee extract according to [5] or [6] above, and a coffee beverage for dilution is produced using the obtained coffee extract as a raw material. [Effects of the Invention]

[0009] By diluting the coffee beverage for dilution according to the first aspect of the present invention with water or the like, a coffee beverage with a strong coffee aroma and a good aftertaste can be provided. Furthermore, the coffee beverage for dilution can be easily produced by the method for producing a coffee extract according to the second aspect of the present invention and the method for producing a coffee beverage for dilution according to the third aspect of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Dilutable coffee drink> In the present invention and this specification, the term "coffee beverage for dilution" refers to a composition that can be diluted with a liquid such as water or milk to prepare a coffee beverage. Generally, packaged coffee beverages that are mass-produced in factories and consumed as is without dilution have a coffee solids content (Brix%) of about 1.0 to 2.0%. Coffee beverages for dilution are diluted with water, milk, or the like to a coffee solids content of about 1.0 to 2.0% before consumption, and are usually produced to have a coffee solids content of about 5.0 to 20%.

[0011] The coffee beverage for dilution according to the present invention is characterized by having a coffee solids concentration of 7.0 to 15.0% by mass, a ratio of the 2,3,5-trimethylpyrazine content to the furaneol content ([2,3,5-trimethylpyrazine content (ppm)] / [furaneol content (ppm)], hereinafter sometimes referred to as the "T / F value") of 0.8 or more, and a potassium content per coffee solids of 4.5 to 5.5% by mass. By adjusting the coffee solids amount, T / F value, and potassium content within the above ranges and diluting the coffee solids to approximately 1.0 to 2.0%, a coffee beverage with a strong coffee aroma and a clean aftertaste can be obtained.

[0012] The coffee beverage for dilution according to the present invention has a coffee solids concentration of 7.0 to 15.0% by mass and is consumed after being diluted to the desired strength with an edible aqueous solution such as water. For example, the coffee beverage for dilution according to the present invention can be diluted 5 to 10 times with an edible aqueous solution at the time of consumption.

[0013] [Coffee solids] In the present invention and this specification, "coffee solids" refers to soluble solids extracted from coffee beans. The coffee beverage for dilution according to the present invention is made from a coffee extract extracted from roasted coffee beans, and the coffee solids of the coffee beverage for dilution according to the present invention are solids (g) derived from the coffee extract used as the raw material.

[0014] In the present invention and this specification, the coffee solids concentration (mass%) of a coffee extract is the Brix value (mass%) measured using a Brix meter (refractometer) at 20°C. Hereinafter, the "coffee solids concentration (mass%) of a coffee extract" may also be referred to as the "Brix value of the coffee extract." The coffee solids concentration of a coffee beverage to be diluted can be calculated, for example, using the following formula:

[0015] [Coffee solids concentration of coffee drink to be diluted (mass%)] = [Brix value of raw coffee extract (mass%)] x [amount of raw coffee extract (L)] / [amount of coffee drink to be diluted (L)]

[0016] When the coffee solids of the coffee extract used as a raw material contain solids of raw materials other than the coffee extract, the coffee solids of the coffee beverage for dilution are calculated by subtracting the total amount of solids of the raw materials other than the coffee extract from the solids of the coffee beverage for dilution. In this case, the coffee solids concentration of the coffee beverage for dilution can be calculated, for example, using the following formula.

[0017] [Coffee solids concentration of coffee drink for dilution (mass%)] = [Solids concentration of coffee drink for dilution (mass%)] - [Total amount of solids of ingredients other than coffee extract (g)] / [Amount of coffee drink for dilution (L)] x 100

[0018] Furthermore, the coffee solids content (g) of the coffee beverage for dilution according to the present invention can be calculated by multiplying [coffee solids concentration (mass%) of the coffee beverage for dilution] by [amount of coffee beverage for dilution (L)].

[0019] [T / F value] The coffee beverage for dilution according to the present invention has a T / F value of 0.8 or greater, preferably 0.8 to 5.0, and more preferably 0.8 to 3.0. 2,3,5-Trimethylpyrazine and furaneol are both aroma components contained in extracts of roasted coffee beans. 2,3,5-Trimethylpyrazine is a relatively volatile aroma component and is easily lost by heat treatment, etc. Furaneol, on the other hand, is highly water-soluble and relatively resistant to degradation during the production process. The coffee beverage for dilution according to the present invention has a relatively high T / F value of 0.8 or greater, minimizing loss of highly volatile aroma components. Therefore, by diluting the coffee beverage for dilution according to the present invention, a coffee beverage can be obtained that has a well-balanced sweet aroma necessary for delicious coffee and the fragrant aroma characteristic of regular coffee.

[0020] Both 2,3,5-trimethylpyrazine and furaneol in coffee beverages for dilution and coffee extracts can be measured by gas chromatography mass spectrometry (GC / MS).

[0021] [potassium] The potassium concentration in the raw water is very low, and the potassium in coffee extract comes mainly from roasted coffee beans. However, the amount of potassium in roasted coffee beans is generally not affected by the type of coffee beans or roasting conditions. In other words, the potassium content per coffee solid in the coffee extract ([amount of potassium in the coffee extract (g)] / [amount of coffee solid in the coffee extract (g)] x 100) is affected by the extraction efficiency ([amount of extracted coffee solid (g)] / [amount of roasted coffee beans used for extraction (g)]). The higher the extraction efficiency, the lower the amount of potassium relative to the coffee solid, and the lower the extraction efficiency, the higher the amount of potassium relative to the coffee solid.

[0022] The coffee beverage for dilution according to the present invention has a potassium content of 4.5 to 5.5% by mass per coffee solids. A coffee extract extracted under extraction conditions that result in a potassium content of 4.5 to 5.5% by mass per coffee solids extracts sufficient aroma components, but extracts only a small amount of components that cause off-flavors. Therefore, a coffee beverage for dilution produced using such a coffee extract as a raw material has a strong coffee-like aroma and little off-flavor, and by diluting it, a refreshing coffee beverage with little off-flavor and a good coffee-like aroma is obtained.

[0023] Potassium in coffee drinks for dilution or coffee extracts can be measured using an atomic absorption spectrometer.

[0024] [Caffeine] The caffeine in a coffee extract is derived from roasted coffee beans, and the amount of caffeine in roasted coffee beans generally varies depending on the type of coffee beans. In other words, the caffeine content per coffee solid in a coffee extract ([amount of caffeine in coffee extract (g)] / [amount of coffee solid in coffee extract (g)] × 100) can be adjusted within a desired range by appropriately adjusting the type and amount of raw coffee beans used.

[0025] Caffeine is the main component responsible for the characteristic bitterness of coffee; if the caffeine concentration is too low, the coffee flavor will be weak, and if it is too high, the aftertaste will tend to be too bitter. The intensity of the bitter aftertaste also affects the cleanness of the aftertaste. Too much caffeine and a strong bitterness will result in a poor clean aftertaste. A coffee extract with a caffeine content of 2.5 to 4.8% by mass per coffee solids in the coffee extract has a desirable bitterness for coffee and a clean aftertaste. Therefore, by diluting a coffee beverage for dilution produced using such a coffee extract as a raw material, a coffee beverage can be obtained that has a coffee-like bitterness, a clean aftertaste, and a refreshing taste.

[0026] Caffeine in coffee drinks for dilution and coffee extracts can be measured using HPLC (high performance liquid chromatography).

[0027] The coffee beverage for dilution according to the present invention can be produced by adding other ingredients to the coffee extract as a raw material, as needed, to achieve the desired product design. These other ingredients can be appropriately selected from additives commonly added to coffee beverages. Specific examples include sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc.

[0028] Examples of sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose, and fructose; sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup; high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin; and stevia.

[0029] Examples of flavorings include coffee flavorings and milk flavorings.

[0030] Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin.

[0031] Examples of pH adjusters include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid, as well as inorganic acids such as phosphoric acid, potassium carbonate, sodium hydrogen carbonate (sodium bicarbonate), and carbon dioxide.

[0032] Examples of thickeners include starch hydrolysates such as dextrin, sugars such as maltose and trehalose, indigestible dextrin, dietary fibers such as pectin, guar gum and carrageenan, and proteins such as casein.

[0033] Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglycerides, diglycerides, organic acid monoglycerides, and polyglycerin esters; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol fatty acid ester-based emulsifiers such as propylene glycol monostearate, propylene glycol monopalmitate, and propylene glycol oleate; sugar ester-based emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; and lecithin-based emulsifiers such as lecithin and lecithin enzymatic hydrolysates.

[0034] In producing the coffee beverage for dilution according to the present invention, the coffee extract used as the raw material may be subjected to various processes in advance, such as concentration, dilution, and impurity removal. The coffee extract can be concentrated by commonly used concentration methods, such as thermal concentration, freeze concentration, or membrane concentration using a reverse osmosis membrane or ultrafiltration membrane. The impurity removal process can be performed by filtration, centrifugation, or other processes commonly used to remove insoluble matter from beverages. These processes may also be performed on the coffee extract after other ingredients have been added and mixed.

[0035] The coffee beverage for dilution according to the present invention is preferably distributed on the market as a packaged beverage. The container and method for filling the coffee beverage for dilution can be appropriately selected from those containers and filling methods commonly used in the production process of packaged coffee beverages. Examples of such containers include cans, plastic containers, paper containers, and glass bottles. Furthermore, filling into the container can be carried out in the air or under a nitrogen gas atmosphere.

[0036] When the coffee beverage for dilution according to the present invention is a packaged beverage, the coffee beverage for dilution that has been sterilized in advance may be aseptically filled into a sterilized container and sealed, or the container filled with the coffee beverage for dilution and sealed may be sterilized, or hot-pack filling may be performed in which the heated coffee beverage for dilution is filled into a container while still hot and sealed.

[0037] The sterilization treatment can be appropriately selected from sterilization treatments commonly used in the production process of coffee beverages, such as heat sterilization, retort sterilization, ultraviolet irradiation sterilization, etc. For example, the heat sterilization treatment may be low-temperature sterilization at 100°C or less, or high-temperature sterilization at 100°C or more. For example, a method in which the product is sterilized by heating to a high temperature for a short time and then filled into a container that has been sterilized under aseptic conditions (UHT sterilization) is preferred.

[0038] The coffee beverage for dilution according to the present invention is diluted, for example, 5 to 10 times to achieve the desired strength when consumed. The aqueous solution used for dilution is not particularly limited as long as it is an edible aqueous solution, and examples include water, milk, low-fat milk, skim milk, and vegetable milk. Furthermore, the temperature of the aqueous solution used for dilution is not particularly limited, and it may be any temperature between 0 and 100°C.

[0039] Examples of plant-based milks include legume milk and nut milk. Legume milks include soy milk and peanut milk. Nut milks include almond milk, walnut milk, pistachio milk, hazelnut milk, cashew nut milk, and pecan nut milk. These milks and plant-based milks can be produced by conventional methods.

[0040] <How to manufacture coffee extract> For example, the coffee beverage for dilution according to the present invention can be produced using as a raw material a coffee extract having a coffee solids concentration of 7.0 to 15.0% by mass, a T / F value of 0.8 or more, and a potassium content per coffee solids of 4.5 to 5.5% by mass. A coffee extract having a coffee solids concentration, T / F value, and potassium content per coffee solids within the above ranges can be produced, for example, by a method of producing a coffee extract from roasted coffee beans by high-temperature, high-pressure extraction.

[0041] The roasted coffee beans used as a raw material in the method for producing a coffee extract according to the present invention are not particularly limited in type or origin as long as they are roasted. Examples of types of coffee beans include Arabica, Robusta, and Liberica, and blends of these may also be used. Examples of origins of coffee beans include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandheling, Blue Mountain, Guatemala, Vietnam, and Indonesia.

[0042] The method for roasting coffee beans is not particularly limited, and can be appropriately selected from roasting methods commonly used for roasting coffee beans, such as direct flame roasting, hot air roasting, far-infrared roasting, charcoal roasting, and microwave roasting. Roasting conditions can be appropriately selected to achieve the desired roast level. Furthermore, the roasted coffee beans used as a raw material may be those obtained by roasting green coffee beans, or those obtained by further roasting roasted coffee beans. Furthermore, they may be those obtained by roasting green beans that have been subjected to a known pre-roasting treatment.

[0043] The roasted coffee beans are preferably ground before extraction. The equipment used to grind the roasted coffee beans is not particularly limited as long as it can grind the beans to the desired particle size. For example, grinding equipment such as a cutter mill, hammer mill, jet mill, impact mill, or Willey grinder can be used. The degree of grinding is not particularly limited, and roasted coffee beans of various shapes, such as coarse, medium-coarse, medium, medium-fine, and fine grinds, can be used.

[0044] The type and amount of roasted coffee beans used as raw material are preferably selected appropriately and blended as necessary so that the caffeine content of the resulting coffee extract falls within the desired range. For example, by keeping the ratio (blending rate) of Robusta coffee beans used relative to the total amount of raw roasted coffee beans relatively low and increasing the blend rate of Arabica or Liberica coffee beans, the caffeine content per coffee solid can be kept to approximately 2.5 to 4.8% by mass.

[0045] High-temperature, high-pressure extraction of roasted coffee beans can be performed using a countercurrent multistage continuous extractor commonly used in the production of instant coffee, etc. Roasted coffee beans are placed in multiple serially connected extraction towers, each containing roasted coffee beans, and water is supplied as an extraction solvent, allowing for continuous extraction under high pressure. The water used as the extraction solvent is not particularly limited, and can be selected from tap water, distilled water, ion-exchanged water, natural water, etc. as appropriate.

[0046] The feed water temperature of the water supplied to the most upstream extraction tower is preferably 145 to 160°C. When producing instant coffee or the like, the feed water temperature is generally 170 to 190°C, but in the method for producing a coffee extract according to the present invention, the feed water temperature is set to a relatively low temperature, which suppresses loss of aroma components and increases the T / F value. Furthermore, compared to a feed water temperature of less than 145°C, the amount of components extracted per coffee solids that may cause off-flavors in roasted coffee beans can be relatively reduced. Therefore, the method for producing a coffee extract according to the present invention can produce a coffee extract that has a high T / F value, is rich in aroma components, and contains few components that cause off-flavors.

[0047] In the method for producing a coffee extract according to the present invention, the extraction ratio ([amount of coffee extract (g)] / [amount of raw roasted coffee beans (g)]) is not particularly limited. The smaller the extraction ratio, the more sufficiently components that are relatively easy to extract, such as aroma components, are extracted, but the amount of components that are relatively difficult to extract is reduced, the less total solids extracted, and the higher the potassium content per coffee solids. On the other hand, if the extraction ratio is too high, the more total solids extracted will tend to be, and the lower the potassium content per coffee solids. Since this allows for a coffee extract of sufficient strength while suppressing the amount of extracted impurities, it is preferable to set the extraction ratio at around 1.5 to 3.0.

[0048] The coffee extract obtained by high-temperature, high-pressure extraction is diluted with water or concentrated to a desired Brix value. The concentration method can be any of those listed above.

[0049] The coffee beverage for dilution according to the present invention can be produced by further adding various additives to the obtained coffee extract as needed. Such additives include sweeteners, flavorings, antioxidants, pH adjusters, thickeners, emulsifiers, etc. Examples of such additives include those listed above.

[0050] The resulting coffee beverage for dilution can be sterilized, packed into a container, and so on, using the methods mentioned above. [Example]

[0051] The present invention will now be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples, etc. In the following examples, etc., "%" means "% by mass" and "ppm" means "ppm by mass" unless otherwise specified.

[0052] [Brix value] The Brix value of the coffee extract was measured using a Brix meter (RX-5000α-plus, manufactured by ATAGO) for a sample at 20°C.

[0053] [Quantitative determination of furaneol and 2,3,5-trimethylpyrazine] The contents of furaneol and 2,3,5-trimethylpyrazine in coffee extract were measured using a GC / MS system equipped with a thermal desorption pretreatment device under the following measurement conditions. The area ratio of furaneol to 2,3,5-trimethylpyrazine was calculated using the quantitative ions described below, and the concentrations were calculated based on the obtained area ratio.

[0054] Pretreatment device: MPS2 XL TDU / CIS4 (Gestel) Purge conditions: Trapping purge 100 mL / min (35 min, 3500 mL) Purge temperature: 80℃ Injection conditions: 20°C (0.5 min) → 260°C (12°C / sec, hold for 10 min) Analyzer GC:7890B (manufactured by Agilent Technology) Analyzer MS:5977B (manufactured by Agilent Technology) Column: Inertcap WAX-HT (60 m x 0.25 mm, film thickness 0.25 μm, manufactured by GL Science) Quantitative ion (2,3,5-trimethylpyrazine): m / z = 122 Quantitative ion (furaneol): m / z = 128 Temperature conditions: 60°C (0 min) ⇒ 250°C (5°C / min, hold for 15 min) Carrier gas flow rate: He 2 mL / min Interface temperature: 250℃ Ion source temperature: 230℃

[0055] [Potassium determination] The potassium content in the coffee extract was measured using an atomic absorption spectrometer under the following measurement conditions.

[0056] Apparatus: Atomic absorption spectrophotometer Z-2300 (Hitachi High-Tech Science Corporation) Hollow Cathode Lamp: Hollow Cathode Lamp K (Hitachi High-Tech Science Corporation) Standard material: Potassium standard solution K100 (Fujifilm Wako Pure Chemical Industries, Ltd.)

[0057] [Quantitative determination of caffeine] The caffeine content in the coffee extract was measured by HPLC under the following measurement conditions.

[0058] HPLC equipment: 2695 Separations Module (Waters), 2996 Photodiode Array Detector (Waters) Column: TSKgel ODS-80Ts (4.6 mm ID x 15 cm, 5 μm) Column temperature: 40℃ Mobile phase A: 1% (v / v) acetic acid, 5% (v / v) acetonitrile Mobile phase B: 1% (v / v) acetic acid, 50% (v / v) acetonitrile Detection: UV274nm Injection volume: 50μL Flow rate: 1mL / min Gradient program: 10 min (A: 90%, B: 10%) → 10.1 min (A: 0%, B: 100%) → 18 min (A: 0%, B: 100%) → 18.1 min (A: 90%, B: 10%) → 25 min (A: 90%, B: 10%) Standard substance: caffeine (Wako Pure Chemical Reagent)

[0059] [Example 1] Using a countercurrent multistage continuous extractor, coffee extracts were prepared from raw roasted coffee beans (a blend of Arabica and Robusta) using water as the extraction solvent, with the Arabica blending ratio (the proportion of Arabica in the total raw roasted coffee beans: %), water supply temperature, and extraction ratio shown in Tables 1 and 2 (Test Plots 1 to 10). The analytical results of each coffee extract obtained are shown in Tables 1 and 2.

[0060] Each coffee extract was used as a dilution coffee beverage, and this was diluted with water to a Brix value of 1.8% to prepare a coffee beverage. Sensory evaluation of each coffee beverage was conducted by five in-house expert panelists regarding the coffee aroma intensity and clean aftertaste. Specifically, the coffee aroma intensity and clean aftertaste were scored using a visual analogue scale (VAS), with a minimum score of 1.0 and a maximum score of 5.0. A higher score indicates a stronger coffee aroma and a cleaner aftertaste. The average score of all panelists was used as the evaluation score for each coffee beverage. A score of 4.4 or higher was considered to indicate improvement in both coffee aroma intensity and clean aftertaste. The evaluation results are shown in Tables 1 and 2.

[0061] [Table 1]

[0062] [Table 2]

[0063] Comparing Test Groups 1 to 8, the higher the inlet water temperature, the smaller the T / F value, and the lower the potassium content per coffee solids. Furthermore, the coffee beverages obtained by dilution from Test Groups 2 to 6, in which the inlet water temperature was 145 to 160°C, had both a coffee aroma intensity and a clean aftertaste of 4.4 or higher, resulting in highly palatable coffee beverages with both an excellent coffee aroma and a clean aftertaste. In contrast, the coffee extract from Test Group 1, in which the inlet water temperature was 138°C, had a high potassium content per solids of 5.9%, and the diluted coffee beverage had a slightly weak aftertaste. The coffee extracts from Test Groups 7 and 8, in which the inlet water temperature was 170 to 180°C, had small T / F values ​​of 0.5 or less, and the diluted coffee beverages had a slightly weak coffee aroma. More specifically, in test plots 1 to 8, it was observed that the larger the T / F value, the stronger the coffee aroma tended to be, and the smaller the potassium content per coffee solids, the better the aftertaste.

[0064] On the other hand, the coffee extract from Test Group 9, which contained a low proportion of Arabica beans and a high proportion of Robusta beans in the raw roasted coffee beans, had a high caffeine content per coffee solids. The coffee beverage obtained by diluting this coffee had a good coffee aroma, but a strong bitterness and a weak aftertaste. Furthermore, despite the coffee beverage from Test Group 9 containing only 10% Arabica beans, it received a high coffee aroma intensity rating of 4.4. This is presumably due to the water temperature of 145°C and the slightly low extraction ratio of 1.5, which resulted in good extraction of aroma components. Furthermore, these extraction conditions resulted in a relatively high potassium content per coffee solids, which likely extracted a relatively large amount of components that cause unpleasant flavors, resulting in a weak aftertaste.

[0065] Furthermore, when comparing Test Plot 5 and Test Plot 10, which had the same supply water temperature and Arabica blend ratio but differed only in extraction ratio, the coffee beverage obtained from Test Plot 10 was inferior in both coffee aroma intensity and clean aftertaste to the coffee beverage obtained from Test Plot 5. This was presumably because the T / F value of the coffee extract from Test Plot 10 was small at 0.7, and the extraction ratio was too high, disrupting the aroma balance.

Claims

1. The coffee solids concentration is 7.0 to 15.0% by mass, the ratio of the content of 2,3,5-trimethylpyrazine to the content of furaneol is 0.8 or more; The potassium content per coffee solid is 4.5 to 5.5% by mass. A coffee drink for dilution.

2. 2. The coffee beverage for dilution according to claim 1, wherein the caffeine content per coffee solid is 2.5 to 4.8% by mass.

3. The coffee beverage for dilution according to claim 1 or 2, which is a packaged beverage.

4. The coffee beverage for dilution according to any one of claims 1 to 3, which is diluted 5 to 10 times with an edible aqueous solution when consumed.

5. A method for producing a coffee extract from roasted coffee beans by high-temperature, high-pressure extraction, The feed water temperature in the high-temperature, high-pressure extraction is 145 to 160°C, The coffee extract has a coffee solids concentration of 7.0 to 15.0% by mass, a ratio of the 2,3,5-trimethylpyrazine content to the furaneol content of 0.8 or more, and a potassium content relative to the coffee solids of 4.5 to 5.5% by mass. A method for producing a coffee extract.

6. The method for producing a coffee extract according to claim 5, wherein the coffee extract has a caffeine content of 2.5 to 4.8% by mass per coffee solids.

7. A coffee extract is produced by the method for producing a coffee extract according to claim 5 or 6, A method for producing a coffee beverage for dilution, in which the obtained coffee extract is used as a raw material to produce a coffee beverage for dilution.

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