Methods for manufacturing coffee extracts, coffee powder or coffee beverages containing coffee extracts, and coffee extracts.

Abstract

This invention provides a novel coffee extract suitable for manufacturing containerized coffee beverages, and a method for manufacturing the coffee extract. The coffee extract contains pyrazines and phenols, wherein when the sum of the ratios of the peak areas of the aforementioned pyrazines and phenols relative to the internal standard borneol 0.1 ppm in gas chromatography is set as A, A×Brix (%) is 65 or more.

Description

[Technical Field]

[0002] This invention relates to a coffee extract and a method for manufacturing the coffee extract. [Previous Technology]

[0003] Coffee extract used in the manufacture of containerized coffee beverages is obtained by concentrating coffee extract extracted from roasted coffee beans to a high concentration. Commonly known methods for concentrating coffee extract include heat concentration by heating to a predetermined temperature under reduced pressure to evaporate water; freeze concentration by freezing water and separating and removing ice crystals; and membrane concentration using a reverse osmosis membrane (RO membrane).

[0004] In recent years, research on the use of forward osmosis membranes (FO membranes) in food manufacturing has attracted much attention, and various methods for concentrating liquids using FO membranes have been disclosed (e.g., Patent Documents 1-4). Furthermore, as a pretreatment step for concentrated coffee extract, centrifugation or filtration has been disclosed (e.g., Patent Document 5). [Prior Art Documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-038367 [Patent Document 2] Japanese Patent Application Publication No. 2016-150308 [Patent Document 3] Japanese Patent Application Publication No. 2021-052682 [Patent Document 4] Japanese Patent Publication No. 2021-502090 [Patent Document 5] International Publication No. 2006 / 064756 [Summary of the Invention]

[0006] [The problem the invention aims to solve]

[0007] In this situation, it is desirable to provide a novel coffee extract suitable for the manufacture of coffee beverages, and a novel method for manufacturing the coffee extract. [Means of Solution]

[0008] The present invention provides the following coffee extract and a method for manufacturing the coffee extract. [1] A coffee extract containing pyrazines and phenols, wherein when the total value of the ratio of the peak area of ​​the aforementioned pyrazines and phenols to the internal standard borneol 0.1 ppm in gas chromatography is set as A, A×Brix (%) is 65 or more. [2] The coffee extract as described in [1] above, wherein the aforementioned A is 0.93 to 6.00 and the aforementioned Brix (%) is 30 to 70. [3] The coffee extract as described in [1] or [2] above, wherein the aforementioned pyrazines are selected from one or more compounds selected from 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, and the aforementioned phenols are selected from one or more compounds selected from guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol. [4] The coffee extract as described in any one of [1] to [3] above, wherein after centrifuging the diluted coffee extract with Brix (%) to 5.0 at a centrifugation acceleration of 1660G for 10 minutes, the amount of precipitate relative to the total weight of the aforementioned diluted extract is less than 5.00% by weight. [5] The coffee extract of any one of [1] to [4] above, comprising a concentrate obtained by forward osmosis concentration treatment. [6] The coffee extract of [5] above, wherein the concentrate is obtained by treating a pretreatment solution with a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C by forward osmosis concentration. [7] A coffee powder or coffee beverage comprising the coffee extract of any one of [1] to [6] above. [8] A method for manufacturing a coffee extract, comprising: extracting coffee from roasted beans; pretreating the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment and (iii) addition of polysaccharide-degrading enzymes; and concentrating the obtained pretreatment solution by forward osmosis. [9] As described in [8] above, the turbidity of the pretreatment liquid system is 27.4–95.0 NTU, and the viscosity at 23°C is 0.40–1.40 mPa·s. [Effects of the Invention]

[0009] This invention provides a novel coffee extract suitable for the manufacture of coffee beverages, and a method for manufacturing the coffee extract. According to a preferred embodiment of the invention, a coffee extract retaining a large amount of aroma components can be provided. Furthermore, the manufacturing method according to the invention can suppress sedimentation during the preparation of the coffee extract.

Implementation Method

[0012] [Form of Invention]

[0013] The present invention will now be described in detail. The following embodiments are illustrative of the invention and are not intended to limit the invention to these embodiments only. The invention can be implemented in various forms without departing from its spirit. Furthermore, all documents and patent documents other than published publications and patent gazettes cited in this specification are incorporated herein by reference.

[0014] 1. Coffee Extract This invention relates to a coffee extract. As used in this specification, "coffee extract" refers to an extract intended for consumption after dilution, meaning one that reduces the water content of the coffee extract to increase the concentration of coffee solids, or that undergoes high-level extraction to increase the concentration of coffee solids. The coffee extract of this invention contains pyrazines and phenols. When the sum of the peak area ratios of the aforementioned pyrazines and phenols relative to the internal standard borneol 0.1 ppm is set as A in a gas chromatography determination, A × Brix (%) is 65 or higher. The gas chromatography determination conditions are detailed in the examples described later. Furthermore, in this specification, the coffee extract is sometimes referred to as "coffee concentrate" or "concentrate," etc.

[0015] The coffee beans used as raw materials for coffee extraction are not particularly limited in terms of variety, origin, roast level, and grind size. Examples of varieties include Arabica and Robusta. Examples of origins include Guatemala, Colombia, Gilimanjaro, Blue Mountain, Ethiopia, Kona, Mocha, Mandheling, and Costa Rica. Roast level is usually objectively expressed using the L*a*b* color system, but the L value is not particularly limited. Roast level can be any of the eight commonly used classifications: light roast, cinnamon roast, medium-low roast, strong roast, city roast, dark city roast, French roast, and Italian roast. Coffee beans can be uncrushed, but to improve the extraction rate of aroma components, it is preferable to grind them using a coffee grinder or grinder. The particle size of the ground coffee beans is not particularly limited. The grind size can be any commonly used grind size, such as very fine, fine, medium-fine, medium, or coarse. Coffee beans can be used in single-origin or blended varieties. Coffee extraction methods will be described later.

[0016] In one embodiment of the present invention, the pyrazine system comprises compounds having a pyrazine skeleton, such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine. In other embodiments, the pyrazine system comprises 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine.

[0017] In one embodiment of the present invention, the phenol is a compound having a hydroxyl group on an aromatic substituent, such as guaiacol, phenol, 4-ethylguaiacol, and 4-vinylguaiacol. In other embodiments, the phenol is composed of guaiacol, phenol, 4-ethylguaiacol, and 4-vinylguaiacol.

[0018] In one embodiment of the present invention, the total value A (hereinafter also referred to as "total value A" or "A") of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols relative to 0.1 ppm of the internal standard borneol (CAS registration number: 464-43-7) in gas chromatography determination is the sum of the ratios of the peak area values ​​of the aforementioned pyrazines and phenols relative to 0.1 ppm of the internal standard borneol. The peak area value of each pyrazine and phenol compound can be expressed as a ratio to the peak area value of the internal standard borneol. That is, it can be expressed as the value obtained by dividing the peak area value of each compound by the peak area value of the internal standard borneol. The total value A can be calculated by summing the ratios of the peak area values ​​of each compound relative to 0.1 ppm of borneol. Furthermore, an error of approximately ±3% is permissible in gas chromatography determination. Furthermore, the pyrazines and phenols mentioned above are merely examples; the coffee extract of the same state of the present invention may also contain other pyrazines and phenols.

[0019] In one embodiment of the present invention, the total value A can be, for example, 0.93–6.00, 0.98–5.00, 1.30–4.50, 1.35–4.10, 1.50–3.75, 1.62–3.20, 1.80–3.15, 2.00–3.10, or 2.30–3.10. The larger the total value A, the more aroma components can be retained in the coffee extract, resulting in a stronger and better three-dimensional flavor in the coffee beverage.

[0020] In one embodiment of the present invention, the Brix (%) of the coffee extract may be, for example, 30–70, 30–65, 30–60, 30–55, 30–50, 30–45, 30–40, 40–70, 40–65, 40–60, 40–55, or 40–50. Brix (%) within the above range indicates that the coffee extract has been concentrated to a high concentration, which is preferable from the viewpoint of preservation or transportability. The Brix value can be determined using a sugar refractometer or similar well-known methods.

[0021] In one embodiment of the present invention, the value of A×Brix (%) may be, for example, 65 or more, 75 or more, 85 or more, 95 or more, 100 or more, 120 or more, 130 or more, 140 or more, 150 or more, 160 or more, 170 or more, or 180 or more. The upper limit of A×Brix (%) is not particularly limited and may be, for example, 500 or less, 450 or less, 400 or less, 350 or less, 300 or less, 250 or less, or 200 or less.

[0022] In the present invention, the amount of precipitate relative to the total weight of a coffee extract diluted with Brix (%) to 5.0 is 5.00% by weight or less after centrifugation at 1660G for 10 minutes. In other formulations, this amount of precipitate may be, for example, 3.00% by weight or less, 2.50% by weight or less, 2.00% by weight or less, 1.50% by weight or less, 1.08% by weight or less, 0.650% by weight or less, 0.350% by weight or less, or 0.150% by weight or less. The amount of precipitate can be calculated, for example, by placing 25 ml of a coffee extract diluted with Brix (%) to 5.0 in a centrifuge tube and measuring the wet weight of the precipitate after centrifugation at 1660G for 10 minutes. The amount of precipitate in the diluted coffee extract of the present invention is a value calculated by the above method.

[0023] Coffee extract concentrated using the forward osmosis membrane described below may precipitate during the coffee beverage manufacturing process, and this precipitation can cause clogging of screens and other equipment in the production line. This clogging is different from the clogging (accumulation) caused by components in the coffee extract adsorbing onto the membrane surface. It refers to the phenomenon of precipitation clogging screens and other equipment in the production line when storing the coffee concentrate after forward osmosis treatment, or when mixing the concentrate with solvents such as water to prepare coffee beverages. Therefore, less coffee extract precipitation is better. It is not theoretically limited to the analysis that high molecular weight components, polysaccharides, and / or microparticles contained in the coffee extract may cause precipitation.

[0024] In one embodiment of the present invention, the coffee extract contains a concentrate processed by forward osmosis concentration. By bringing solutions with different osmotic pressures to contact through a semi-permeable membrane, the solvent on the low osmotic pressure side permeates through the semi-permeable membrane to the solution on the high osmotic pressure side, thereby concentrating the solution on the low osmotic pressure side. The type of forward osmosis membrane is not particularly limited, and can be, for example, a flat membrane, a hollow fiber membrane, etc. Modularized membranes are preferred. If it is a flat membrane module, it can be, for example, folded or spiral; and if it is a hollow fiber membrane module, it can be, for example, cross-type or parallel type. FO membrane modules can be purchased and used commercially available. Examples of commercially available products include HFFO2 (manufactured by AQUAPORIN) and OSMOFO2OTMINDUSTRIAL (manufactured by Fluid Technology Solutions).

[0025] In one embodiment of the present invention, the turbidity of the pretreatment liquid before the forward osmosis concentration process is 27.4–95.0 NTU, and the viscosity at 23°C is 0.40–1.40 mPa·s. In one embodiment of the present invention, the turbidity of the pretreatment liquid can be 27.4–93.0 NTU, 27.4–92.0 NTU, or 27.4–84.8 NTU, etc. By setting the turbidity of the pretreatment liquid within the above range, the formation of coffee extract precipitation can be suppressed or reduced. The turbidity can be measured by turbidity determination (turbidimetric method) using a methazzine standard solution.

[0026] In one embodiment of the present invention, the pretreatment liquid before the forward osmosis concentration process has the aforementioned turbidity, and its viscosity at 23°C can be 0.40–1.35 mPa·s, 0.40–1.30 mPa·s, 0.40–1.25 mPa·s, or 0.40–1.18 mPa·s, etc. By setting the viscosity of the pretreatment liquid within the aforementioned range, the formation of coffee extract precipitation can be suppressed or reduced. The viscosity can be measured using a vibratory viscometer according to JIS Z 8803. Furthermore, "suppressed" or "reduced" does not mean that precipitation formation is zero, but rather that less precipitation is formed compared to values ​​outside the aforementioned turbidity and viscosity ranges. In one embodiment, "suppressed" or "reduced" may mean that the amount of precipitation in the diluted coffee extract is within the aforementioned range.

[0027] In one embodiment of the present invention, the pH of the coffee extract may be, for example, 5.0 to 7.5, 5.0 to 7.0, 5.0 to 6.5 or 5.0 to 6.0.

[0028] The coffee extract of the present invention is suitable for providing coffee beverages after dilution at any ratio according to its concentration. Examples of dilution ratios include 2x, 3x, 4x, 5x, 6x, 7x, 8x, 9x, 10x, 12x, 15x, 20x, 30x, 40x, 50x, 60x, or 70x. Furthermore, the coffee extract of the present invention can be in the form of a solid (powder) or a liquid. Methods for solidifying the coffee extract include, for example, freeze-drying and spray-drying. In one embodiment, the coffee extract is a liquid.

[0029] In addition to providing coffee beverages, the coffee extract of the present invention can be used to add or blend in appropriate amounts to various food and beverage products to impart a coffee aroma. The amount of coffee extract added or blended can be appropriately set according to the type of food and beverage. Examples of food products include sweets, chilled desserts, and nutritional supplements. Examples of sweets include caramel, jelly gum, candy, chewing gum, biscuits, small round cakes, cakes, pies, snacks, savory biscuits, Japanese sweets, rice sweets, bean sweets, jelly, desserts, and other sweets. Examples of beverages include tea beverages, cocoa beverages, energy drinks, carbonated beverages, jelly-flavored beverages, sports drinks, fruit and vegetable flavored water, fruit juice beverages, alcoholic beverages, non-alcoholic beverages, beer or non-alcoholic beer and other beer-flavored beverages, and functional beverages.

[0030] 2. Coffee Beverage or Coffee Powder This invention also relates to a coffee powder or coffee beverage containing the coffee extract described in "1. Coffee Extract" above. The term "coffee beverage" as used in this specification refers to a beverage product made using coffee ingredients as a raw material. The type of product is not particularly limited, but examples include "coffee," "coffee beverage," and "coffee-containing cold drinks" as defined in the "Fair Competition Law Regarding the Labelling of Coffee Beverages, etc." recognized in 1977. Furthermore, beverages made from coffee ingredients where the milk solids content is 3.0% by mass or more are also regulated by the "Fair Competition Law Regarding the Labelling of Drinking Milk" and are considered "milk beverages," but these are included in the coffee beverage of this invention.

[0031] The term "coffee component" as used herein refers to a solution containing components derived from coffee beans, such as coffee extract. Additionally, coffee powder, such as instant coffee powder, prepared by drying coffee extract and adjusting it with water or warm water, can also be considered a coffee component. In this specification, the coffee component is preferably the coffee extract described in "1. Coffee Extract" above. Furthermore, the coffee beans used as the raw material are as described in "1. Coffee Extract" above.

[0032] The coffee beverage of the present invention may also contain milk components (milk-derived components) such as milk, cow's milk, and dairy products. Coffee beverages containing milk components are also called milk-containing coffee beverages. This milk component may be selected from one or more of the following: cow's milk, condensed milk, skim milk, reconstituted milk (reconstituted milk made from whole milk powder, skim milk powder, or formulated milk powder), whey concentrate, concentrated milk, milk oil, and plant-based milks (soy milk, almond milk, etc.). Only one type of milk component may be used, or two or more may be used in combination. The milk component may be in liquid or powder form.

[0033] The coffee beverage of the present invention is a caffeinated coffee beverage. The caffeine concentration is not particularly limited, and examples include 10-110 mg / 100 ml, 15-100 mg / 100 ml, 20-95 mg / 100 ml, 25-90 mg / 100 ml, or 30-85 mg / 100 ml. The amount of caffeine in the coffee beverage can be determined by high-performance liquid chromatography (HPLC).

[0034] The coffee beverage of the present invention is a decaffeinated coffee beverage. This type of coffee beverage is generally referred to as "decaffeinated coffee" or "caffein-free coffee," etc. In the present invention, the caffeine concentration of the decaffeinated coffee beverage can be 0.1–10 mg / 100 ml, 0.2–8 mg / 100 ml, or 0.3–6 mg / 100 ml, etc.

[0035] In other forms, the decaffeinated coffee beverage may be made by removing 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, or 99% or more of caffeine from a caffeinated coffee beverage. Furthermore, in other forms, the decaffeinated coffee beverage may be made using coffee beans with a caffeine content of 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less.

[0036] Examples of decaffeination methods include: organic solvent extraction, which uses organic solvents to extract and remove caffeine; water extraction, which removes caffeine from the extract obtained by steeping coffee beans in water and then returns the non-caffeine components to the coffee beans; supercritical carbon dioxide extraction, which uses supercritical fluid carbon dioxide to extract and remove caffeine; methods using adsorbents such as polymer resins or activated carbon to remove caffeine; and methods using microorganisms with caffeine-decomposing abilities to decompose caffeine. These methods can be implemented in any step before obtaining a coffee beverage from the raw materials.

[0037] In one embodiment of the present invention, the Brix (%) of the coffee beverage may be 1.0-10, 1.0-5.0, 1.0-4.0, 1.0-3.0, 1.0-2.7 or 1.0-2.5, etc.

[0038] Coffee beverages may also contain pH adjusters. Examples of pH adjusters include sodium bicarbonate, carbon dioxide, succinic acid, gluconic acid, citric acid, trisodium citrate, phosphoric acid, lactic acid, sodium hydroxide, and / or salts thereof. In one embodiment of the present invention, the pH of the coffee beverage may be 5.0–7.5, 5.0–7.0, 5.0–6.5, or 5.0–6.0, etc.

[0039] In addition to pH adjusters, coffee beverages may also contain various additives. Such additives may include, for example, antioxidants (sodium isoascorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerol fatty acid esters), acidulants (phosphoric acid, citric acid, malic acid, etc.) and flavorings.

[0040] The form of the coffee beverage of the present invention is not limited, and it can be made into a container-packaged coffee beverage sealed in a container such as a can, bottle, paper container, or PET bottle. The manufacturing method of the coffee beverage will be described later. For example, the coffee extract described in "1. Coffee Extract" above can be freeze-dried or spray-dried to form a powder.

[0041] 3. Method for Manufacturing Coffee Extract This invention also relates to a method for manufacturing a coffee extract. The method of this invention comprises: extracting coffee from roasted beans; pretreating the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzymes; and concentrating the obtained pretreated solution by forward osmosis. The characteristics of the coffee extract obtained according to the method of this invention are the same as those described in "1. Coffee Extract" above.

[0042] 3-1. Coffee Extraction from Roasted Beans The manufacturing method of the present invention includes extracting coffee from roasted beans. Coffee extraction can be carried out by known methods. For example, green coffee beans are roasted to a desired roast level and ground to a desired grind level. Roasted beans do not necessarily need to be ground, but as mentioned above, it is preferable to grind them for more effective extraction of aroma components. The ground coffee beans are extracted with water at approximately 0 to 100°C for approximately 10 seconds to 30 minutes, depending on the amount or extraction method. Examples of extraction methods include drip extraction (e.g., using filter paper, velour, etc.), siphon extraction, boiling extraction, jet extraction, and continuous extraction. Furthermore, the coffee beans used as raw material are as described in "1. Coffee Extract" above.

[0043] 3-2. Pre-treating the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment and (iii) adding polysaccharide-degrading enzymes. The manufacturing method of the present invention includes pre-treating the coffee extract obtained in "3-1. Extracting coffee from roasted beans" by one or more methods selected from (i) centrifugation, (ii) membrane treatment and (iii) adding polysaccharide-degrading enzymes.

[0044] In one embodiment of the present invention, the preprocessing system performs all of steps (i) to (iii). In other embodiments, the preprocessing system performs both steps (i) and (ii). In other embodiments, the preprocessing system performs both steps (i) and (iii). In other embodiments, the preprocessing system performs both steps (ii) and (iii). In other embodiments, the preprocessing system performs step (i). In other embodiments, the preprocessing system performs step (ii). In other embodiments, the preprocessing system performs step (iii). The order in which steps (i) to (iii) are performed can be arbitrarily determined, but when performing step (i), it is preferable to perform step (i) first.

[0045] (i) Regarding centrifugal separation, commercially available centrifuges can be used, including both batch and continuous centrifuges. Examples of centrifuges include the Foodec 300 (manufactured by Alfa Laval). Centrifugation can be performed at centrifugal accelerations of, for example, 1500–2000 G, 1600–1800 G, or 1650–1700 G for 1–30 minutes, 5–20 minutes, or 5–15 minutes. Centrifugation can be performed once or multiple times.

[0046] (ii) Regarding membrane treatment, membrane treatment can be performed using commercially available stainless steel filters or screens. Examples of screen pore sizes include, for example, 1–50 μm, 3–30 μm, or 5–25 μm. Examples of such commercially available products include PolyPro-Klean™ (manufactured by 3M). Membrane treatment can be performed once or multiple times.

[0047] (iii) Regarding the addition of polysaccharide-degrading enzymes: Polysaccharide-degrading enzymes can be added, such as cellulase, hemicellulose enzyme, or pectinase. These enzymes can be used alone or in combination. Commercially available enzyme agents include, for example, Sumizyme ACH-L (manufactured by Shin Nippon Chemical Co., Ltd.) or polymannase BGM "Amano" 10 (manufactured by Amano Enzyme Co., Ltd.). The reaction conditions can be appropriately set according to the enzyme agent used; the reaction temperature can be, for example, 10–80°C, 20–70°C, 30–60°C, or 40–60°C. Furthermore, the reaction time can be, for example, 1–48 hours, 1–24 hours, 1–12 hours, 1–6 hours, or 1–3 hours. The amount of enzyme added, relative to the total weight of the coffee extract, can be 0.001–5% by weight, 0.001–3% by weight, 0.01–1% by weight, 0.01–0.5% by weight, 0.01–0.3% by weight, or 0.01–0.1% by weight. The addition of polysaccharide-degrading enzymes can be performed once or multiple times. Furthermore, in this specification, polysaccharide-degrading enzymes are simply referred to as "enzymes".

[0048] In several cases, to effectively carry out the enzyme reaction, the coffee extract can be stirred while undergoing enzyme treatment. The stirring device is not particularly limited and can be, for example, a vertical axis stirring device, a horizontal axis stirring device, a magnetic stirrer, a shaker, etc.

[0049] The pretreatment solution can be heated at, for example, 90 to 100°C for 30 seconds to 10 minutes to deactivate the enzyme.

[0050] The pre-processed liquid obtained by the above-described (i), (ii) and / or (iii) processes should have the turbidity and viscosity described in "1. Coffee Extract".

[0051] 3-3. Concentrating the obtained pretreatment solution by forward osmosis The manufacturing method of the present invention includes concentrating the pretreatment solution obtained in "3-2. Pretreatment of the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment and (iii) addition of polysaccharide-degrading enzymes" by forward osmosis. As for the forward osmosis membrane used, as described in "1. Coffee extract" above, for example, when using a hollow fiber membrane module, a membrane with a total membrane area of ​​0.1 to 50 m2, 0.1 to 40 m2 or 0.1 to 30 m2 composed of multiple hollow fibers can be used.

[0052] In the concentration of coffee extract (pretreatment solution) using a forward osmosis membrane, the draw solution can be, for example, tap water, ion-exchanged water, soft water, or distilled water, or deaerated water obtained by deaeration treatment of such water. Furthermore, the solute in the draw solution preferably contains, for example, salts such as sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium sulfate, and magnesium sulfate; and sugars such as sucrose, fructose, glucose, oligosaccharides, and rare sugars. The concentration of the draw solution can be 0.1–10 mol / L, 0.1–8 mol / L, 0.1–6 mol / L, or 0.1–4 mol / L, etc.

[0053] Furthermore, the permeability of concentrated coffee extract should be set at 0.1-40 kg / (m2×h), 0.1-30 kg / (m2×h), 0.1-20 kg / (m2×h), or 0.1-10 kg / (m2×h), etc.

[0054] The degree of concentration can be determined by Brix (%). The same manufacturing method of the present invention concentrates the coffee extract to a Brix (%) of 30-70, 30-65, 30-60, 30-55, 30-50, 30-45, 30-40, 40-70, 40-65, 40-60, 40-55, or 40-50, etc.

[0055] 3-4. The concentrated coffee extract from other steps may also be clarified by centrifugation and / or membrane treatment as needed. The centrifugation and / or membrane treatment methods may be the same as those described in "3-2. Pre-treatment of the obtained coffee extract by one or more methods selected from (i) centrifugation, (ii) membrane treatment, and (iii) addition of polysaccharide-degrading enzymes". Furthermore, the obtained coffee extract may also be filled into a storage tank or the like and frozen as needed. These treatments may be performed using well-known methods.

[0056] Furthermore, the manufacturing method of the present invention does not involve steam extraction during coffee extraction. Also, the manufacturing method of the present invention does not involve adding or mixing aroma components derived from coffee beans during the blending of the coffee extract.

[0057] This invention also relates to a method for manufacturing a coffee beverage, comprising blending a coffee extract obtained by the above-described "3. Method for Manufacturing Coffee Extract" with a solvent. Examples of solvents include tap water, ion-exchanged water, soft water, distilled water, and deaerated water obtained by deaeration treatment of such water. Furthermore, the solvent may also contain milk components such as cow's milk, condensed milk, skim milk, reconstituted milk (reconstituted milk from whole milk powder, skim milk powder, or formulated milk powder), whey concentrate, concentrated milk, milk oil, and plant-based milks (soy milk, almond milk, etc.). When milk components are present, the mixing ratio of coffee solids to milk solids can be appropriately set.

[0058] Furthermore, when manufacturing coffee beverages into containerized beverages, the coffee beverage manufacturing method of the present invention includes filling the coffee beverage into a container. Also, when manufacturing containerized beverages, it is preferable to sterilize the coffee beverage before or after filling it into the container for longer preservation. For example, when manufacturing canned coffee beverages, a predetermined amount of coffee beverage can be filled into the can, and then sterilized by heat treatment at, for example, 120–125°C for approximately 5–20 minutes. Furthermore, when manufacturing PET bottles, cartons, or bottled beverages, UHT sterilization can be performed, for example, at 130–145°C for approximately 2–120 seconds, followed by hot filling or aseptic filling at low temperature to obtain the containerized beverage.

[0059] [Example] In one embodiment of the present invention, a coffee extract is provided, which is a coffee extract containing pyrazines and phenols. When the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols to the internal standard borneol 0.1 ppm in gas chromatography is set as A, A is 0.93 to 6.00, Brix (%) is 30 to 70, and A × Brix (%) is 65 or more. In this embodiment, A can be 1.35 to 4.10, 1.50 to 3.75, 1.62 to 3.20, or 1.80 to 2.50, etc. Furthermore, Brix (%) can be 30 to 50, 30 to 40, or 40 to 50, etc. Moreover, A × Brix (%) can be 75 or more, 85 or more, or 95 or more, and can be 300 or less, 250 or less, or 200 or less, etc.

[0060] In one embodiment of the present invention, a coffee extract is provided, which is a coffee extract containing pyrazines and phenols, wherein, when the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols to the internal standard borneol 0.1 ppm in gas chromatography is set as A, A×Brix (%) is 65 or more, the aforementioned pyrazines are composed of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, the aforementioned phenols are composed of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol. In this sample, A×Brix (%) can be 75 or more, 85 or more, or 95 or more, and can be 300 or less, 250 or less, or 200 or less.

[0061] In one embodiment of the present invention, a coffee extract is provided, which is a coffee extract containing pyrazines and phenols, wherein, when the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols to the internal standard borneol 0.1 ppm in gas chromatography determination is set as A, A is 0.93 to 6.00, Brix (%) is 30 to 70, and A × Brix (%) is 65 or more, the aforementioned pyrazines are composed of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, and the aforementioned phenols are composed of guaiacol, phenol, 4-ethylguaiacol and 4-vinylguaiacol. In this sample, A can be 1.35–4.10, 1.50–3.75, 1.62–3.20, or 1.80–2.50, etc. Furthermore, Brix (%) can be 30–50, 30–40, or 40–50, etc. Moreover, A × Brix (%) can be 75 or higher, 85 or higher, or 95 or higher, and can be 300 or lower, 250 or lower, or 200 or lower, etc.

[0062] In one embodiment of the present invention, a coffee extract is provided, which is a coffee extract containing pyrazines and phenols, wherein, when the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols to the internal standard borneol 0.1 ppm in gas chromatography is set as A, A×Brix (%) is 65 or more, and it contains a concentrate processed using a forward osmosis membrane, wherein the aforementioned concentrate is obtained by processing a pretreatment solution with a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C using a forward osmosis membrane. In this embodiment, the turbidity of the pretreatment solution can be 27.4 to 93.0 NTU or 27.4 to 92.0 NTU, etc., or 0.40 to 1.30 mPa·s or 0.40 to 1.25 mPa·s, etc.

[0063] In one embodiment of the present invention, a coffee extract is provided, which is a coffee extract containing pyrazines and phenols, wherein it contains a concentrate processed using a forward osmosis membrane. The concentrate is obtained by processing a pretreatment solution with a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C using a forward osmosis membrane. In this embodiment, the turbidity of the pretreatment solution may be 27.4 to 93.0 NTU or 27.4 to 92.0 NTU, etc. It may also be 0.40 to 1.30 mPa·s or 0.40 to 1.25 mPa·s, etc.

[0064] In one embodiment of the present invention, a coffee beverage is provided, which is a coffee beverage containing pyrazines and phenols, wherein the coffee extract contains a coffee extract in which the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols relative to the internal standard substance borneol 0.1 ppm in gas chromatography is set as A, and A×Brix (%) is 65 or more, and Brix (%) is 1.0 to 10. In this embodiment, the Brix (%) of the coffee beverage may be 1.0 to 5.0, 1.0 to 4.0, 1.0 to 3.0, 1.0 to 2.7, or 1.0 to 2.5, etc.

[0065] In one embodiment of the present invention, a coffee beverage is provided, which is a coffee beverage containing pyrazines and phenols, wherein the coffee beverage contains a coffee extract in which, when the total value of the ratio of the peak area values ​​of the aforementioned pyrazines and phenols relative to the internal standard substance 0.1 ppm of borneol in gas chromatography is set as A, A×Brix (%) is 65 or more, and the pH is 5.0 to 7.5. In this embodiment, the pH of the coffee beverage may be 5.0 to 7.0, 5.0 to 6.5, or 5.0 to 6.0, etc. [Example]

[0066] The present invention will be described in detail below with reference to the embodiments, but the content of the present invention is not limited thereto.

[0067] [Example A] Analysis of aroma components in coffee extracts and evaluation of the relationship between aroma component levels and Brix (%) The aroma component levels of various coffee extracts produced using different concentration methods were analyzed. Furthermore, the Brix (%) of each concentration method was measured, and the relationship between the aroma component levels and Brix (%), which varied with the concentration method, was evaluated.

[0068] (Example 1) 1000g of roasted coffee beans (variety: Brazil No.2 SS, L value: 19) were ground using a coffee grinder, and coffee components were extracted using 8.3 times the volume of hot water (94°C). The obtained coffee extract was cooled to 5°C. Next, it was centrifuged at 1600G for 1 minute to obtain a pretreatment solution. Then, the pretreatment solution was concentrated to approximately 40% Brix using an FO membrane module (manufactured by Aquaporin, model: HFFO2) to obtain a coffee extract. The concentration conditions are shown in Table 1 below. The obtained coffee extract was frozen and thawed, and then diluted to 0.1% Brix with deionized water. 10μL of borneol prepared to a concentration of 100ppm as an internal standard was added to 10mL of the diluted coffee extract and stirred. 100μL of this was used as the sample for analysis and placed in a 10mL vial for GC / MS analysis. The GC / MS analysis conditions are shown in Table 2 below. Furthermore, the Brix (%) of the concentrated coffee extract was determined using a sugar refractive index meter RX-5000α (manufactured by ATAGO). The analytical results for aroma components are expressed as the sum A, representing the ratio of the peak area values ​​of pyrazines and phenols to the internal standard borneol at 0.1 ppm. Additionally, the sum A for pyrazines and phenols was calculated by adding the peak area values ​​of each component relative to the internal standard borneol at 0.1 ppm, using the components shown in Table 3 below as the analytes. The results are shown in Table 4 and Figure 1 below.

[0069] (Comparative Examples 1-12) Except for the concentration method of coffee extract (or pretreatment liquid), the aroma components and Brix (%) of the coffee extract were analyzed using the same method as in Example 1. The concentration method in each comparative example was any one of the methods of concentration by heating, freezing, or reverse osmosis membrane concentration. The results are shown in Table 4 and Figure 1 below.

[0070] Table 1: Concentration Conditions temperature 23℃ Driven solute Magnesium chloride solvent water Driven solution concentration 1M Flow rate: driving solution 0.4L / min Traffic: Coffee 1.8L / min inter-membrane differential pressure 0.05MPa

[0071] Table 2: GC / MS Analysis Conditions

[0072] Table 3: Components of the Analytical Object Pyrazines Phenols 2,5-Dimethylpyrazine Guaiacol 2,6-Dimethylpyrazine phenol 2,3-Dimethylpyrazine 4-Ethylguaiacol 2-Ethyl-6-methylpyrazine 4-Vinylguaiacol 2-Ethyl-5-methylpyrazine 2,3,5-Trimethylpyrazine 2-Ethyl-3,5-dimethylpyrazine 2,3-Diethyl-5-methylpyrazine

[0073] Table 4: Analysis results of aroma components and Brix (%)※The value of [A]×Brix is ​​sometimes inconsistent with the value in Table 4 because the value of "pyrazines + phenols (=[A])" is rounded to the third decimal place in Table 4.

[0074] As shown in Table 4, the coffee extract of Example 1 has a higher A value for the retention of aroma components compared to Comparative Examples 1-12, confirming that the coffee extract retains a large amount of aroma components. Furthermore, it can be seen that the coffee extract of Example 1 retains a large amount of aroma components, and that the coffee extract has been concentrated to a high concentration.

[0075] [Example B] Based on the evaluation of physical properties of pretreatment differences, and the evaluation of aroma components and the relationship between aroma component amount and Brix (%), various pretreatment liquids with different pretreatment conditions were used to evaluate turbidity and viscosity, as well as the amount of sediment in coffee extract dilution, and the aroma components of each coffee extract were analyzed, and the relationship between aroma component amount and Brix (%) was evaluated.

[0076] (Physical Property Evaluation) Coffee extracts were prepared using the same method as in Example A, except that two types of roasted coffee beans with different L values ​​were used and the pretreatment shown in Table 5 below was performed. Examples 1-10 and 12 were roasted with an L value of 19, and Example 11 was roasted with an L value of 26. The turbidity and viscosity of the pretreated liquid before concentration were measured for each sample. The turbidity and viscosity of the coffee extract of Example 1, which was not pretreated, were measured. Turbidity was measured by turbidity determination (turbidimetric method) using a methazzine standard solution. Viscosity was measured at 23°C using a vibratory viscometer SV-10A (manufactured by A&D Corporation) in accordance with JIS Z 8803. Furthermore, after concentration using an FO membrane, the diluted solution, diluted with deion-exchanged water to a Brix concentration of 5.0%, was added to a 25 mL centrifuge tube. Centrifugation was performed using an H-28F centrifuge (manufactured by Kokusan) at a centrifugal acceleration of 1660G (rotation speed: 3000 rpm) for 10 minutes. After standing for another 10 minutes, the supernatant was removed, and the wet weight of the precipitate remaining in the centrifuge tube was measured. The pretreatment conditions, properties of the pretreatment solution, and precipitate volume are shown in Table 5 below. Table 5 also shows whether concentration to Brix 40% is possible. Figure 2 shows the relationship between the properties of the pretreatment solution and the precipitate volume. In Figure 2, the size of the dots indicates the amount of precipitate. That is, the more precipitate, the larger the dot; the less precipitate, the smaller the dot. The numbers near each dot indicate the sample number. Furthermore, the methods for centrifugation, membrane treatment, and enzyme addition are as follows. The order of pretreatment is centrifugation, membrane treatment, and enzyme treatment.

[0077] ・Centrifugal Separation Product Name: H-9R (manufactured by KOKUSAN) Centrifugation Acceleration: 1600G (rotation speed: 3000rpm) Rotation Time: 1 minute・Membrane Treatment Product Name: PolyPro-KleantTM (manufactured by 3M) Pore Size: 1μm (Example 5) 5μm (Examples 2, 3, 7) 10μm (Examples 11, 12) 25μm (Example 9)・Enzyme Addition (Examples 3, 4, 6, 7) Product Name: SumizymeACH-L (manufactured by Shin Nippon Chemical Industries Co., Ltd.) Dosage: 10g / 1000L Reaction Temperature: 50℃ Reaction Time: 180 minutes (Examples 3, 4), 110 minutes (Examples 6, 7)・Enzyme Addition (Example 10) Product Name: SumizymeACH-L (manufactured by Shin Nippon Chemical Industries Co., Ltd.) Dosage: 100g / 1000L Reaction temperature: treated under ice cooling; reaction time: 180 minutes

[0078] Table 5: Pretreatment Conditions and Properties of Coffee Extract ※In the table, ˜ indicates that the corresponding treatment was performed. ※In the table, - indicates that the corresponding treatment was not performed or was not evaluated. ※In the table, ○ indicates that the corresponding treatment could be performed, and × indicates that the corresponding treatment could not be performed.

[0079] As shown in Table 5, for the sample of Example 1, which did not undergo any pretreatment, the turbidity and viscosity of its coffee extract were at the same level as the values ​​of the other samples after pretreatment, but the surface of the FO membrane became clogged and could not be concentrated to Brix 40%. Therefore, the amount of precipitation in the sample of Example 1 could not be measured. On the other hand, the samples of Examples 2 to 12, which underwent any pretreatment, could be concentrated to Brix 40%. Furthermore, the samples of Examples 2 to 12 produced almost no precipitation when preparing the coffee extract.

[0080] (Aroma component analysis) The aroma component amounts and Brix (%) of the samples in Examples 2 to 12 were determined using the same method as in Example A. The results are shown in Table 6. The relationship between the aroma component amounts and Brix (%) is also shown in Figure 3.

[0081] Table 6: Analysis results of aroma components and Brix (%)※The value of [A]×Brix is ​​sometimes inconsistent with the value in Table 6 because the value of "pyrazines + phenols (=[A])" is rounded to the third decimal place in Table 6.

[0082] As shown in Table 6, the coffee extracts of Examples 2 to 12 were all confirmed to retain a large amount of aroma components. Furthermore, it can be seen that these coffee extracts retain a large amount of aroma components, and that the coffee extract has been concentrated to a high concentration.

[0083] [Example C] The functional evaluation of coffee extracts was carried out by evaluating the taste of each diluted coffee extract based on functional tests.

[0084] Of the coffee extracts obtained in Example A above, Examples 1, 1, 6, and 8 were diluted with deionized water to a Brix concentration of 1.3% to prepare samples for sensory evaluation. Four professional sensory examiners trained in sensory evaluation evaluated each sample according to the following criteria. Furthermore, the evaluation was based on the coffee aroma from the middle to the base notes, using four levels: ◎, ○, △, and ×. The results are shown in Table 7 below. Table 7 shows the results of the sensory evaluation, as well as the aroma component content (total value A), Brix (%), A×Brix (%), and the Brix evaluation results according to the following criteria for each sample. In addition, in Table 7, sample number 1 corresponds to Example 1 of Example A, sample number 2 and sample number 3 are samples of Example 1 mixed with additionally prepared coffee extract (concentrated by a method other than forward osmosis concentration, and with the same Brix as Example 1, but with an A value lower than Example 1) and adjusted to the desired A×Brix value; sample number 4 corresponds to Comparative Example 1 of Example A, sample number 5 corresponds to Comparative Example 6 of Example A, and sample number 6 corresponds to Comparative Example 8 of Example A.

[0085] ・Evaluation Criteria (Sensory Test) ◎: Strong aroma of coffee from the middle to the end ○: Aroma of coffee from the middle to the end △: Slight aroma of coffee from the middle to the end ×: No aroma of coffee from the middle to the end Furthermore, the aroma of coffee can be classified into three types according to the volatility of aroma components: top note, middle note, and last note. The top note is the first aroma smelled, while the last note is the lingering aroma. The middle note is the central aroma component of coffee located between the top note and the last note, also known as roasted or roasted aroma, characterized by coffee flavor. In the sensory evaluation, the roasted coffee aroma smelled from the middle note to the last note is used as the scoring point. Furthermore, the overall sensory evaluation based on the ratings given by more than half of the sensory examiners is shown in Table 7. When there are two sensory examiners each giving the same rating, the overall rating is the higher one. For example, if two sensory examiners each give ○ and △, the overall rating is ○. Furthermore, even if there are no four sensory examiners giving different ratings (i.e., ◎, ○, △, ×) for a sample, the overall rating can be determined as "○", "△", or "○ / △", etc.

[0086] ・Evaluation Criteria (Brix) ◎: Brix 40~ ○: Brix 30~40 △: Brix 20~30 ×: Brix 10~20

[0087] Table 7: Results of Functional Assessment, etc.

[0088] As shown in Table 7, samples 4-6 had insufficient aroma components or Brix values, resulting in no detectable coffee aroma from the mid-to-late stages. On the other hand, samples 1-3 had sufficient aroma components and Brix values, and the sensory test results were also good. From the above results, it can be concluded that coffee extracts with an A×Brix value of 65 or higher are excellent for beverage manufacturing. [Simplified Explanation of the Diagram]

[0011] [Figure 1] is a graph (1) showing the relationship between the amount of aroma components and Brix. [Figure 2] is a graph showing the relationship between the physical properties of the pretreatment solution and the amount of precipitation. [Figure 3] is a graph (2) showing the relationship between the amount of aroma components and Brix.

Claims

1. A coffee extract, comprising pyrazines and phenols, wherein, When the sum of the peak area ratios of the aforementioned pyrazines and phenols relative to the internal standard borneol at 0.1 ppm in gas chromatography is defined as A, and A × Brix (%) is 65 or higher, the aforementioned pyrazines are selected from one or more compounds chosen from 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, and the aforementioned phenols are selected from one or more compounds chosen from guaiacol, phenol, 4-ethylguaiacol, and 4-vinylguaiacol, and the Brix (%) of the aforementioned coffee extract is 30–55. After centrifuging the coffee extract diluted to Brix (%) 5.0 for 10 minutes at a centrifugation acceleration of 1660G, the amount of sediment in the aforementioned diluted solution relative to the total weight was less than 2.00% by weight.

2. The coffee extract as claimed in claim 1, wherein the aforementioned A is 0.93 to 6.

00.

3. The coffee extract as requested in item 1 or 2 contains a concentrate that has undergone forward osmosis concentration treatment.

4. The coffee extract as claimed in claim 3, wherein the aforementioned concentrate is obtained by processing a coffee extract with a turbidity of 27.4 to 95.0 NTU and a viscosity of 0.40 to 1.40 mPa·s at 23°C through forward osmosis concentration.

5. A coffee powder or coffee beverage containing a coffee extract as claimed in any one of claims 1 to 4.

6. A method for producing a coffee extract, comprising: extracting coffee from roasted beans; pretreating the obtained coffee extract by at least centrifugation; and concentrating the obtained pretreated liquid by forward osmosis, wherein the centrifugation comprises centrifugation at a speed of 1500-2000 G for 1-30 minutes.

7. The method of claim 6, wherein the turbidity of the aforementioned pretreatment liquid system is 27.4 to 95.0 NTU, and the viscosity at 23°C is 0.40 to 1.40 mPa·s.

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