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

Abstract

The present invention addresses the problem of providing a novel technique for producing coffee from which an excellent coffee-derived flavor can be felt even when a milk-derived component is added to the coffee.　The present invention, which solves the above problem, is a method for producing coffee, the method comprising: an aroma condensate production step in which roasted and milled coffee beans are brought into contact with steam to produce steam that contains aroma components derived from the coffee beans, and the steam is cooled to 45°C or lower to produce an aroma condensate; and a mixing step in which the aroma condensate is mixed with a coffee extract that is produced by bringing roasted and milled coffee beans into contact with water, thereby producing the coffee.

Description

Coffee production method, aroma condensate production method, and coffee modification method

[0001] The present invention relates to a method for producing coffee, a method for producing an aroma condensate, and a method for modifying coffee, and in particular to a method for producing coffee containing milk-derived components.

[0002] Various methods for obtaining coffee extracts with excellent aroma and flavor have been studied. For example, Patent Document 1 describes a method for obtaining a coffee extract by soaking or wetting roasted and ground coffee beans in hot water, steam-extracting the beans, and mixing this with a hot water extract of the residue after the steam extraction. It is described that this method makes it possible to produce a coffee extract that has excellent aroma, flavor, and taste even after a sterilization process. Patent Document 2 also describes a method for preparing a coffee flavor with reduced acidity, using a fraction rich in aroma components and low in acidity from condensed water containing coffee flavor.

[0003] JP2007-116981A JP2007-203750A

[0004] In addition to so-called black coffee, which does not contain any added dairy ingredients or sugars, coffee containing dairy ingredients, such as cafe au lait, which is a mixture of dairy ingredients and coffee extract, is also popular. However, coffee containing dairy ingredients, which is obtained by simply mixing a coffee extract obtained from roasted and ground coffee beans with dairy ingredients, has the problem that the flavor of the coffee extract is overpowered by the flavor of the dairy ingredients, making it difficult to detect the aroma and taste of coffee.

[0005] In view of the above, an object of the present invention is to provide a new technique for producing coffee that allows the user to feel an excellent coffee-derived flavor even when milk-derived components are added.

[0006] The present invention, which solves the above problems, and preferred embodiments of the present invention are as follows: [1] A coffee production method including: an aroma condensate obtaining step of contacting roasted and ground coffee beans with water vapor and cooling the resulting water vapor containing aroma components derived from the coffee beans to 45°C or less to obtain an aroma condensate; and a mixing step of mixing the aroma condensate with a coffee extract obtained by contacting the roasted and ground coffee beans with water to obtain coffee. By setting the condensation temperature of the water vapor within the above range in the aroma condensate obtaining step, coffee with an improved flavor can be obtained. Furthermore, by setting the condensation temperature of the water vapor within the above range in the aroma condensate obtaining step, the inherent aroma and flavor of the coffee beans can be brought out. According to the coffee production method of the present invention, coffee with an improved citrus flavor can be obtained, particularly in coffee containing milk-derived components.

[0007] [2] The method for producing coffee according to [1], wherein the condensation temperature of the steam in the aroma condensate obtaining step is 10° C. or lower. By setting the condensation temperature of the steam to 10° C. or lower, the flavor of the coffee can be modified. In a preferred embodiment, this can further improve the citrus flavor of coffee containing milk-derived components.

[0008] [3] The method for producing coffee according to [1] or [2], further comprising mixing a milk-derived component in the mixing step so that the milk solids content in the resulting coffee is 3% by mass or more. This makes it possible to produce coffee containing the milk-derived component of the above embodiment, with a modified flavor, such as an improved citrus flavor.

[0009] [4] The method for producing coffee according to [3], wherein the milk fat content in the coffee is 0.5 to 5% by mass. By using this method, it is possible to produce coffee containing milk-derived components that has a balanced flavor attributable to the milk-derived components and the coffee-derived flavor.

[0010] [5] The method for producing coffee according to any one of [1] to [4], wherein the aroma condensate is obtained in the aroma condensate obtaining step so that the mass percentage of the aroma condensate relative to the mass of the roasted and ground coffee beans is greater than 5 mass% and less than 30 mass%. By using the obtained amount of aroma condensate, coffee with a coffee-like aroma and taste can be produced.

[0011] [6] The method for producing coffee according to any one of [1] to [5], wherein the coffee beans used to extract the coffee extract are roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step. By adopting such a configuration, it is possible to efficiently obtain aroma and flavor components, bitter components, acidic components, and the like derived from the coffee beans that were not obtained in the aroma condensate obtaining step.

[0012] [7] A method for producing an aroma condensate, comprising an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the resulting steam containing aroma components derived from the coffee beans to 45°C or less to obtain an aroma condensate.

[0013] [8] A method for modifying the flavor of coffee, comprising the steps of: bringing roasted and ground coffee beans into contact with steam, and cooling the resulting steam containing aroma components to obtain an aroma condensate; and mixing the aroma condensate with a coffee extract obtained by contacting the roasted and ground coffee beans with water, wherein the aroma condensate is obtained by cooling the steam containing the aroma components to 45°C or less. Coffee with a modified flavor can be obtained by setting the condensation temperature of the steam within the above range when obtaining the aroma condensate.

[0014] [9] The method according to [8], wherein the modification of the coffee flavor is an enhancement of the citrus flavor of the coffee. By using such a method, coffee with an improved citrus flavor can be obtained.

[0015]

[10] Coffee produced by the coffee production method according to any one of [1] to [6].

[0016] According to the present invention, a new technique can be provided for producing coffee that has an excellent coffee-derived flavor even when milk-derived components are added. In a more preferred embodiment of the present invention, coffee containing milk-derived components can be obtained that has an improved flavor, in which the citrus flavor as a coffee-derived flavor is improved.

[0017] In this specification, the term "to" used between numerical ranges includes the upper and lower limits of the range.

[0018] For the sake of convenience, "coffee" in this specification refers to the final product, including the coffee extract and aroma condensate described below as extracts from coffee. Furthermore, "coffee extract" refers to an extract extracted from coffee beans with water (including hot water), and is one of the extracts that make up "coffee."

[0019] 1. Coffee Manufacturing Method The coffee manufacturing method of the present invention (hereinafter also referred to as the manufacturing method of the present invention) includes an aroma condensate obtaining step of obtaining an aroma condensate, a coffee extract extract extracting step of obtaining a coffee extract, and a mixing step of mixing the aroma condensate and the coffee extract to obtain coffee.

[0020] The coffee obtained by the production method of the present invention may be any of the terms defined in the Fair Competition Code and Enforcement Regulations regarding the Labeling of Coffee Beverages, etc. as "coffee," "coffee drink," or "coffee-containing soft drink." That is, the "coffee" may be one that contains coffee content extracted or dissolved from 5 grams or more of coffee beans, calculated as green coffee beans, per 100 grams. The "coffee drink" may be one that contains coffee content extracted or dissolved from 2.5 grams or more but less than 5 grams of coffee beans, calculated as green coffee beans, per 100 grams. The "coffee-containing soft drink" may be one that contains coffee content extracted or dissolved from 1 gram or more but less than 2.5 grams of coffee beans, calculated as green coffee beans, per 100 grams.

[0021] Each step of the coffee production method of the present invention will be described below.

[0022] (1) Aroma condensate obtaining step The aroma condensate obtaining step is a step of bringing roasted and ground coffee beans into contact with water vapor, and cooling the resulting water vapor containing aroma components derived from the coffee beans (hereinafter referred to as aroma component-containing water vapor to distinguish it from simple water vapor) to obtain an aroma condensate. That is, in this specification, the term "aroma condensate" refers to a liquid obtained by cooling aroma component-containing water vapor, and is rich in aroma components derived from coffee beans.

[0023] The type of coffee beans is not particularly limited, and any of Arabica, Canephora, and Liberica species may be used, or a mixture of multiple species may be used. The origin of the beans is also not particularly limited. The roasting level is also not particularly limited, and any of light, medium, and dark roasts may be used. The grinding state is also not particularly limited, and any of coarse, medium, medium-fine, fine, and extra-fine grinds may be used.

[0024] The aroma condensate obtaining step may be carried out under any of reduced pressure, normal pressure, and increased pressure. Furthermore, the aroma condensate obtaining step is preferably carried out in a sealed container to increase the efficiency of recovery of the aroma condensate. The water vapor is not particularly limited, but saturated water vapor can be preferably used.

[0025] In one embodiment, the temperature of the steam brought into contact with the roasted and ground coffee beans in the aroma condensate obtaining step can be 120°C or lower. In another embodiment, 110°C or lower can be used. In yet another embodiment, 100°C or lower can be used. The lower limit of the temperature of the steam brought into contact with the roasted and ground coffee beans is not particularly limited, but in one embodiment, 70°C or higher can be used. In yet another embodiment, 80°C or higher can be used. In yet another embodiment, 90°C or higher can be used. In one example, the temperature of the steam brought into contact with the roasted and ground coffee beans can be 70 to 120°C, or can also be 80 to 110°C.

[0026] In the aroma condensate obtaining step, the amount of steam brought into contact with the roasted and ground coffee beans is preferably 1 to 20 kg / h, more preferably 1.5 to 10 kg / h, and even more preferably 2 to 6 kg / h per kg of ground coffee beans.

[0027] The aroma condensate obtaining step includes a step of storing aroma component-containing steam obtained by contacting roasted and ground coffee beans with water vapor. The storage and condensation of aroma component-containing steam can be carried out using existing equipment, such as a multi-tube heat exchanger (shell-and-tube heat exchanger), plate heat exchanger, spiral heat exchanger, or double-tube heat exchanger. The aroma component-containing steam thus stored is then cooled to obtain aroma condensate.

[0028] In the present invention, the condensation temperature of the aroma component-containing steam in the aroma condensate obtaining step is 45° C. or lower. In a preferred embodiment, the condensation temperature of the aroma component-containing steam is preferably 40° C. or lower, more preferably 35° C. or lower, more preferably 30° C. or lower, more preferably 25° C. or lower, more preferably 20° C. or lower, more preferably 15° C. or lower, even more preferably 10° C. or lower, even more preferably 8° C. or lower, and particularly preferably 6° C. or lower.

[0029] The lower limit of the condensation temperature of the aroma component-containing steam is not particularly limited as long as it is a temperature at which the steam can be condensed, and may be a temperature higher than 0°C. However, it is preferably 1°C or higher, more preferably 3°C or higher, and even more preferably 4°C or higher.

[0030] Specifically, the condensation temperature of the aroma component-containing steam is 1 to 45°C, more preferably 1 to 40°C, more preferably 1 to 35°C, more preferably 1 to 30°C, more preferably 1 to 25°C, more preferably 1 to 20°C, more preferably 1 to 15°C, more preferably 1 to 10°C, more preferably 3 to 8°C, more preferably 3 to 6°C, and even more preferably 4 to 6°C.

[0031] As a result of extensive research, the inventors have found that an aroma condensate obtained by condensing aroma component-containing steam at a condensation temperature within the above-mentioned range can improve desirable flavors such as citrus flavors. Therefore, according to the present invention, coffee with enhanced coffee-derived flavors such as citrus flavors can be produced. Furthermore, according to the present invention, the aroma condensate can be obtained by cooling aroma component-containing steam to the above-mentioned condensation temperature. That is, according to the present invention, the cooling temperature of the aroma component-containing steam in the aroma condensate obtaining step may be within the above-mentioned range of the condensation temperature.

[0032] In a preferred embodiment, in the aroma condensate obtaining step, the aroma condensate is obtained so that the percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (hereinafter simply referred to as the "recovery rate") is greater than 5% by mass and less than 30% by mass. Here, the "percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (recovery rate)" is calculated as follows: Percentage of the mass of the aroma condensate relative to the mass of the roasted and ground coffee beans (recovery rate) = (amount of recovered aroma condensate / mass of roasted and ground coffee beans) × 100, where the amount of recovered aroma condensate is the mass of the aroma condensate obtained by cooling the water vapor that has been in contact with the roasted and ground coffee beans, and is the total mass of the aroma components and water vapor recovered from the roasted and ground coffee beans. The amount of recovered aroma condensate is a value obtained by measuring the mass of the aroma condensate obtained after cooling.

[0033] The percentage by mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 11% by mass or more, more preferably 12% by mass or more, more preferably 13% by mass or more, more preferably 14% by mass or more, and more preferably 15% by mass or more. The percentage by mass of the aroma condensate relative to the mass of the roasted and ground coffee beans is preferably 29% by mass or less, more preferably 28% by mass or less, more preferably 27% by mass or less, more preferably 26% by mass or less, and more preferably 25% by mass or less. The percentage by weight of the aroma condensate relative to the weight of the roasted and ground coffee beans is preferably from 6 to 29% by weight, more preferably from 7 to 29% by weight, more preferably from 8 to 28% by weight, more preferably from 9 to 27% by weight, more preferably from 10 to 26% by weight, more preferably from 11 to 25% by weight, more preferably from 12 to 25% by weight, more preferably from 13 to 25% by weight, more preferably from 14 to 25% by weight, and more preferably from 15 to 25% by weight.

[0034] (2) Coffee Extract Obtaining Step The coffee extract obtaining step is a step in which the roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step are brought into contact with water to obtain a coffee extract. This step makes it possible to extract components that are not extracted by the steam distillation in the aroma condensate obtaining step, such as coffee bean-derived flavor and aroma components, bitter components, and sour components. Therefore, by including both the aroma condensate obtaining step and the coffee extract obtaining step, it is possible to extract all of the coffee bean-derived components, making it possible to produce coffee that has a coffee-like aroma and taste, even if the coffee contains milk-derived components.

[0035] In a preferred embodiment, the coffee extract is obtained by contacting roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step with water. This allows for efficient extraction of coffee bean-derived flavor and aroma components, bitter components, sour components, and the like that are not obtained in the aroma condensate obtaining step.

[0036] In another embodiment, the coffee extract may be obtained by contacting water with roasted and ground coffee beans that have not been subjected to an aroma condensate obtaining process.

[0037] The temperature of the water to be brought into contact with the roasted and ground coffee beans that have undergone the aroma condensate obtaining step is not particularly limited, but from the viewpoint of extraction efficiency, it is preferably 60°C or higher, more preferably 65°C or higher, even more preferably 75°C or higher, even more preferably 80°C or higher, even more preferably 85°C or higher, even more preferably 90°C or higher, even more preferably 95°C or higher, and even more preferably 98°C or higher, specifically 100°C. Furthermore, the manner of contact between the roasted and ground coffee beans that have undergone the aroma condensate obtaining step and the water is not particularly limited. For example, the roasted and ground coffee beans that have undergone the aroma condensate obtaining step can be brought into contact with the water by immersing them in water that has been preheated to a predetermined temperature. Alternatively, for example, the roasted and ground coffee beans can be brought into contact with the water by passing water that has been preheated to a predetermined temperature through the roasted and ground coffee beans that have undergone the aroma condensate obtaining step.

[0038] (3) Mixing Step The mixing step is a step of mixing the aroma condensate and the coffee extract to obtain coffee.

[0039] In the mixing step, the amount of aroma condensate relative to the total amount of raw materials is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and more preferably 0.5% by mass or more. The amount of aroma condensate relative to the total amount of raw materials is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and even more preferably 1.5% by mass or less. Specifically, the amount of aroma condensate relative to the total amount of raw materials is preferably 0.25 to 5% by mass, more preferably 0.3 to 3% by mass, more preferably 0.4 to 2% by mass, and even more preferably 0.5 to 1.5% by mass. By setting the content of aroma condensate within the above range, coffee with a modified flavor can be obtained. Furthermore, even coffee containing milk-derived components can be produced that has a coffee-like aroma and taste.

[0040] In the present invention, the amount of each ingredient relative to the total amount of ingredients means the content of each ingredient in the resulting coffee.

[0041] In a preferred embodiment of the present invention, the aroma condensate added in the mixing step can be a combination of all of the aroma condensate recovered at the above-mentioned preferred recovery rate in the aroma condensate obtaining step.

[0042] The amount of coffee extract relative to the total amount of raw materials is preferably 5% by mass or more, more preferably 8% by mass or more, more preferably 10% by mass or more, more preferably 13% by mass or more, and even more preferably 15% by mass or more. The amount of coffee extract relative to the total amount of raw materials is preferably 30% by mass or less, more preferably 25% by mass or less, more preferably 20% by mass or less, and even more preferably 18% by mass or less. Specifically, the amount of coffee extract relative to the total amount of raw materials is preferably 5 to 30% by mass, more preferably 8 to 30% by mass, more preferably 10 to 25% by mass, more preferably 13 to 20% by mass, and even more preferably 15 to 18% by mass. By setting the content of aroma condensate within the above ranges, coffee with a coffee-like bitterness and acidity can be produced.

[0043] In a preferred embodiment of the present invention, a milk-derived component is further mixed in the mixing step.

[0044] In the present invention, the term "milk-derived component" refers to milk (preferably cow's milk) or various raw materials produced therefrom. Examples of milk-derived components include "milk" and "dairy products" as defined in the Order Concerning the Compositional Standards of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52, December 27, 1951). Specific examples of milk-derived components include milk, cream, whole milk powder, skim milk powder, butter, butter oil, cheese, condensed milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, and sweetened condensed skim milk, but are not limited to these. In the present invention, one or more of the above components can be selected and used as the milk-derived component.

[0045] When a milk-derived component is added, the milk-derived component is mixed in the mixing step so that the milk solids content in the coffee is preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more. By keeping the milk-derived component content within the above range, coffee with a mellow milk-derived flavor can be obtained.

[0046] When cow's milk (unadjusted ingredients) is used as the milk-derived ingredient, the amount of cow's milk relative to the total amount of raw materials is preferably 25% by mass or more, more preferably 30% by mass or more, more preferably 40% by mass or more, more preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 65% ​​by mass or more. The amount of cow's milk relative to the total amount of raw materials is not particularly limited, but is preferably 95% by mass or less, more preferably 90% by mass or less, more preferably 85% by mass or less, and more preferably 80% by mass or less. The amount of cow's milk relative to the total amount of raw materials is preferably 25 to 95% by mass, more preferably 30 to 90% by mass, more preferably 40 to 85% by mass, more preferably 50 to 85% by mass, more preferably 60 to 80% by mass, and even more preferably 65 to 80% by mass.

[0047] In a preferred embodiment of the present invention, the mixing step includes a first mixing step of mixing an aroma condensate with a coffee extract to obtain an aroma-condensed coffee extract, and a second mixing step of mixing the obtained aroma-condensed coffee extract with a milk-derived component to obtain coffee containing a milk-derived component.

[0048] In another embodiment, the mixing step may comprise a first mixing step of mixing the aroma condensate with milk-derived components to obtain an aroma condensate containing milk-derived components, and a second mixing step of mixing the obtained aroma condensate containing milk-derived components with a coffee extract.

[0049] In a preferred embodiment of the present invention, in the mixing step, when the content of non-fat milk solids in the coffee containing milk-derived ingredients is taken as the standard (100% by mass), the milk-derived ingredients may be added so that the content (% by mass) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived ingredients is 1% by mass or more, more preferably 2% by mass or more, more preferably 3% by mass or more, more preferably 4% by mass or more, more preferably 4.3% by mass or more, more preferably 5% by mass or more, more preferably 6% by mass or more, more preferably 7% by mass or more, more preferably 8% by mass or more, and more preferably 8.5% by mass or more.

[0050] When the content of non-fat milk solids in the coffee containing dairy-derived ingredients is taken as the standard (100% by mass), the content (% by mass) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing dairy-derived ingredients may preferably be 50% by mass or less, preferably 45% by mass or less, preferably 40% by mass or less, preferably 35% by mass or less, preferably 30% by mass or less, preferably 28% by mass or less, preferably 26% by mass or less, preferably 25.6% by mass or less, preferably 23% by mass or less, preferably 22% by mass or less, and preferably 21.3% by mass or less.

[0051] When the content of non-fat milk solids in the coffee containing dairy-derived ingredients is taken as the standard (100% by mass), the content (% by mass) of the aroma condensate relative to the content of non-fat milk solids in the coffee containing dairy-derived ingredients is preferably 1 to 50% by mass, more preferably 2 to 45% by mass, more preferably 3 to 40% by mass, more preferably 4 to 35% by mass, more preferably 4.3 to 30% by mass, more preferably 5 to 28% by mass, more preferably 6 to 26% by mass, more preferably 7 to 25.6% by mass, more preferably 8 to 23% by mass, more preferably 8.5 to 22% by mass, and more preferably 8.5 to 21.3% by mass.

[0052] By adjusting the content of aroma condensate relative to the content of non-fat milk solids in the coffee containing milk-derived ingredients to fall within the above range, the coffee-derived flavor in the coffee containing milk-derived ingredients is further enhanced, and a highly palatable coffee containing milk-derived ingredients can be obtained that has a well-balanced flavor between the milk-derived ingredients and the coffee-derived flavor.

[0053] In a preferred embodiment of the present invention, in the mixing step, when the content of milk fat in the coffee containing milk-derived components is taken as the standard (100% by mass), the milk-derived components may be added so that the content (% by mass) of the aroma condensate relative to the content of milk fat in the coffee containing milk-derived components is 6% by mass or more, more preferably 8% by mass or more, more preferably 9% by mass or more, more preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 19% by mass or more, and more preferably 19.5% by mass or more.

[0054] The milk-derived components may be added so that the content (% by mass) of the aroma condensate relative to the milk fat content in the coffee containing milk-derived ingredients is 60% by mass or less, more preferably 59% by mass or less, more preferably 58% by mass or less, more preferably 55% by mass or less, more preferably 50% by mass or less, and more preferably 49.5% by mass or less, when the content of the milk fat in the coffee containing milk-derived ingredients is taken as the standard (100% by mass). When the content of the milk fat in the coffee containing milk-derived ingredients is taken as the standard (100% by mass), the content (% by mass) of the aroma condensate relative to the milk fat content in the coffee containing milk-derived ingredients is preferably 6 to 60% by mass, more preferably 8 to 60% by mass, more preferably 9 to 59% by mass, more preferably 10 to 58% by mass, more preferably 10 to 55% by mass, more preferably 15 to 55% by mass, more preferably 19 to 50% by mass, more preferably 19.5 to 50% by mass, and more preferably 19.5 to 49.5% by mass.

[0055] By adjusting the content of aroma condensate relative to the content of milk fat in the coffee containing milk-derived ingredients to fall within the above range, the coffee-derived flavor in the coffee containing milk-derived ingredients is further enhanced, and a highly palatable coffee containing milk-derived ingredients can be obtained that has a well-balanced flavor between the milk-derived ingredients and the coffee-derived flavor.

[0056] In addition, in the mixing step, the aroma condensate may be mixed with a coffee extract obtained by contacting water with roasted and ground coffee beans that have been subjected to an aroma condensate obtaining step, and a coffee extract obtained by contacting water with roasted and ground coffee beans that have not been subjected to an aroma condensate obtaining step.

[0057] In a preferred embodiment of the present invention, all steps are carried out continuously. According to the present invention, coffee containing milk-derived components can be efficiently produced.

[0058] In a preferred embodiment of the present invention, the aroma condensate obtaining step and the coffee extract obtaining step are each carried out once. According to the present invention, coffee containing milk-derived components can be efficiently produced.

[0059] In the above embodiment, the coffee extract obtaining step is performed after the aroma condensate obtaining step, but the present invention may also be configured to use a coffee extract obtained in advance without performing the coffee extract obtaining step. That is, after the aroma condensate obtaining step, the coffee extract obtained by bringing roasted and ground coffee beans into contact with water may be mixed in the mixing step.

[0060] The contacting and cooling of the roasted and ground coffee beans with steam, the contacting of the roasted and ground coffee beans with water, and the mixing process can be carried out using known equipment as appropriate. Usable equipment is exemplified in the Examples, but is not limited to these. The method for producing coffee containing dairy-derived ingredients according to the present invention can also include optional steps other than those described above. Examples of optional steps include, but are not limited to, adding optional ingredients, filling the coffee into containers, and sterilizing the packaged coffee, optionally cooling it. Optional ingredients include, but are not limited to, emulsifiers, pH adjusters, preservatives, and flavors other than coffee flavors. In the present invention, "coffee flavor" refers to a flavoring that primarily imparts a coffee flavor or aroma to the food to which it is added, and is referred to as "flavoring" or "coffee flavoring" on ingredient labels, and includes natural and synthetic flavors.

[0061] In a preferred embodiment of the present invention, a sugar can be added in the mixing step. The sugar to be added is not particularly limited, and sugar, sucrose, fructose, maltose, oligosaccharides, glucose, etc. can be used as appropriate.

[0062] The amount of sugars to be added can be changed as appropriate, but is preferably 1 to 10% by mass, and more preferably 2 to 5% by mass, based on the total amount of raw materials.

[0063] In a preferred embodiment of the present invention, water may be added in the mixing step. In such a case, the amount of water to be added relative to the total amount of the raw materials is, for example, preferably 1 to 15% by mass, and more preferably 5 to 12% by mass.

[0064] In a preferred embodiment of the present invention, a heat sterilization step may be further included. The timing of the heat sterilization step is not particularly limited; it may be performed before the mixing step in which the aroma condensate, coffee extract, and optional milk-derived components are mixed, or the coffee may be heat sterilized after the mixing step. In the present invention, it is preferable to heat sterilize the resulting coffee after the mixing step. Known devices and methods can be used for the heat sterilization step. Heat sterilization refers to heating at a temperature between 62 and 65°C for 30 minutes, in accordance with the sterilization method for milk specified in the Milk and Milk Products Ordinance, or by a method that has an equivalent or greater sterilization effect. The sterilization conditions can be appropriately set depending on the characteristics of the raw material composition, the sterilizer (sterilization method) and container used, etc. For example, in the case of UHT sterilization, the conditions are 120 to 150°C for 1 to 120 seconds, preferably 130 to 145°C for 2 to 30 seconds.

[0065] In a preferred embodiment of the present invention, the method may further include a step of filling the obtained coffee into a container. The filling is preferably carried out in a sterile environment. The container type is not particularly limited, and cans, paper containers, PET bottles, plastic containers, etc. can be preferably used. By passing through the filling step, packaged coffee can be produced.

[0066] The distribution form of the bottled coffee containing milk-derived ingredients is not particularly limited, and it may be either at room temperature or refrigerated, but from the standpoint of shelf life and maintaining flavor, refrigerated distribution is preferred.

[0067] The present invention can also be directed to a method for producing an aroma condensate that performs only the aroma condensate obtaining step. That is, the present invention also relates to a method for producing an aroma condensate that includes an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the resulting steam containing aroma components derived from the coffee beans to 45°C or less to obtain an aroma condensate. A preferred embodiment of the method for producing an aroma condensate is the same as the above-mentioned (1) aroma condensate obtaining step.

[0068] Furthermore, the present invention may be a method for producing an aroma condensate coffee extract, which comprises mixing an aroma condensate obtained by the above-mentioned method for producing an aroma condensate with a coffee extract obtained by contacting roasted and ground coffee beans with water to produce an aroma condensate coffee extract.The present invention may also be a method for producing an aroma condensate containing a milk-derived component, which comprises mixing the aroma condensate obtained by the above-mentioned method for producing an aroma condensate with a milk-derived component to produce an aroma condensate containing a milk-derived component.Preferred embodiments of the method for producing an aroma condensate coffee extract and the method for producing an aroma condensate containing a milk-derived component are the same as those of the above-mentioned (1) aroma condensate obtaining step to (3) mixing step.

[0069] (4) Coffee and aroma condensate The coffee obtained by the production method of the present invention contains the aroma condensate and coffee extract as coffee-derived raw materials. The preferred contents of the aroma condensate and coffee extract in the coffee fall within the ranges of the blending amounts in the mixing step described above.

[0070] The coffee obtained by the production method of the present invention is preferably coffee containing milk-derived ingredients (coffee containing milk-derived ingredients). In a preferred embodiment, the coffee obtained by the production method of the present invention is a milk drink as defined in Article 2, Paragraph 41 of the Ordinance on the Compositional Standards of Milk and Dairy Products, which is defined as a "milk drink" in the Fair Competition Code and Enforcement Regulations Concerning the Labeling of Drinking Milk, and may contain 3.0% or more milk solids by weight. Examples of coffee containing milk-derived ingredients include milk coffee, cafe au lait, and cafe latte, and the production of milk coffee is preferred in the present invention. Note that "milk coffee" in the present invention refers to a beverage made from coffee beans and containing milk-derived ingredients.

[0071] When the coffee contains milk-derived ingredients, the milk solids content in the coffee is preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and even more preferably 8% by mass or more. When the coffee contains milk-derived ingredients, the milk solids content in the coffee is preferably 13% by mass or less, more preferably 12% by mass or less, and even more preferably 11% by mass or less. When the coffee contains milk-derived ingredients, the milk solids content in the coffee is preferably 2 to 13% by mass, more preferably 3 to 12% by mass, even more preferably 5 to 11% by mass, and even more preferably 8 to 11% by mass.

[0072] In such cases, the milk fat content of the coffee is preferably 0.5% by mass or more, more preferably 1% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2% by mass or more. The milk fat content of the coffee can be preferably 5% by mass or less, more preferably 4.5% by mass or less, more preferably 4% by mass or less, and even more preferably 3.8% by mass or less. Specifically, the milk fat content of the coffee is preferably 0.5 to 5% by mass, more preferably 1 to 4.5% by mass, more preferably 1.5 to 4% by mass, and even more preferably 2 to 3.8% by mass.

[0073] In the case of coffee containing milk-derived ingredients, the non-fat content in the coffee is preferably 1% by mass or more, more preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 4% by mass or more. The non-fat content in the coffee is preferably 8% by mass or less, more preferably 7% by mass or less, more preferably 6.5% by mass or less, and even more preferably 6% by mass or less. Specifically, the non-fat content in the coffee is preferably 1 to 8% by mass, more preferably 2 to 7% by mass, more preferably 3 to 6.5% by mass, and even more preferably 4 to 6% by mass.

[0074] When milk (unadjusted ingredients) is included as a milk-derived component, the preferred content of milk in the coffee is within the range of the blending amount in the mixing step described above. The coffee obtained by the production method of the present invention may contain the additives described in the mixing step described above, but preferably does not substantially contain coffee flavor. "Substantially does not contain coffee flavor" means that the coffee flavor may be contained to an extent that the aroma as a flavor is not exhibited. More specifically, the content of the coffee flavor in the present invention is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and even more preferably 0.001% by mass or less. In particular, it is preferred that the coffee obtained by the production method of the present invention does not contain coffee flavor.

[0075] The aroma condensate obtained in the aroma condensate obtaining step preferably contains, as aroma components, one or more selected from the group consisting of 2-methylbutanal, 2,5-dimethylfuran, ethyl 3-methylbutanoate, dimethyl disulfide, 2-vinylfuran, 2-methylthiophene, α-terpinene, 1-ethylpyrrole, p-mentha-1,8-diene (limonene), 2-pentylfuran, β-ocimene, and terpinolene, and the aroma condensate more preferably contains three or more, even more preferably four or more, even more preferably five or more, even more preferably six or more, even more preferably seven or more, even more preferably eight or more, even more preferably nine or more, even more preferably ten or more, even more preferably eleven or more, and even more preferably all twelve of the aroma components selected from the group. By using an aroma condensate containing the above aroma components, the citrus flavor of coffee-derived flavors can be improved.

[0076] In a preferred embodiment, the aroma condensate may contain pyrazines as aroma components. The pyrazines may preferably be one or more selected from the group consisting of 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, and pyrazine. In a more preferred embodiment, the aroma condensate may contain 2-butanone and / or pyrrole as aroma components. By using an aroma condensate containing the aroma components, it is possible to produce coffee that has a coffee-like flavor and taste that is not overpowered by the milk-derived flavor, even when the coffee contains milk-derived components.

[0077] The present invention can also be in the form of coffee produced by the production method of the present invention.

[0078] 2. Method for Modifying Coffee The present invention also relates to a method for modifying the flavor of coffee. The method for modifying the flavor of coffee of the present invention (hereinafter referred to as the flavor modification method of the present invention) includes a mixing step of bringing roasted and ground coffee beans into contact with steam, cooling the resulting steam containing aroma components (aroma component-containing steam), and mixing the resulting aroma condensate with a coffee extract obtained by contacting roasted and ground coffee beans with water.

[0079] In the flavor modification method of the present invention, the aroma condensate to be mixed with the coffee extract is obtained by cooling aroma component-containing steam to 45°C or below. The preferred condensation temperature of the aroma component-containing steam in the flavor modification method of the present invention is the same as the preferred range of the condensation temperature of the aroma component-containing steam in the aroma condensate obtaining step (1) in the coffee production method described above in 1. Furthermore, the preferred forms of the aroma condensate and coffee extract used, and the coffee to be modified, are also the same as those in the coffee production method described above in 1.

[0080] The flavor modification method of the present invention can enhance coffee-derived flavors. In particular, the flavor modification method of the present invention preferably enhances the citrus flavor of coffee. That is, the flavor modification method of the present invention can be in the form of a method for improving the citrus flavor of coffee. According to the flavor modification method of the present invention, coffee with an improved citrus flavor as a coffee-derived flavor can be obtained, particularly in coffee containing milk-derived components.

[0081] The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

[0082] (1) Preparation of Milk Coffee 2 kg of roasted and ground coffee beans (Ethiopian coffee (Coffea arabica), product name: Ethiopia Sidamo Grade 4) were placed in a 10.5 L column-type extractor (Towa Techno Co., Ltd.) and contacted with 12 kg / h of steam to obtain aroma component-containing steam. The obtained steam containing the coffee bean-derived aroma was cooled to 5°C, 50°C, or 90°C in a cooler (1,100 cm, 48.6 cmφ, STR40-1MR, Toyo Aluminum Co., Ltd.), and 300 g of aroma condensate was obtained (aroma condensate obtaining step).

[0083] The time required to obtain 300 g of aroma condensate by steam distillation was 200 seconds when the condensation temperature of the aroma component-containing steam was 5°C, 240 seconds when it was 50°C, and 345 seconds when it was 90°C.

[0084] The percentage of the mass of aroma condensate relative to the mass of roasted and ground coffee beans (recovery rate) was calculated using the following formula, resulting in a result of 15%: Percentage of mass of aroma condensate relative to the mass of roasted and ground coffee beans (recovery rate) = (amount of recovered aroma condensate / mass of roasted and ground coffee beans) × 100, where the amount of recovered aroma condensate is the mass of aroma condensate obtained by cooling the aroma component-containing water vapor.

[0085] After the aroma condensate was obtained, water heated to 100°C was passed through the roasted and ground coffee beans to obtain 10 kg of coffee extract (coffee extract obtaining step). The extract obtained in this manner is called coffee extract obtained after steam distillation (EASD).

[0086] Next, the aroma condensate and coffee extract were mixed with unadjusted milk (manufactured by Morinaga Milk Industry Co., Ltd., non-fat milk solids content 8.3% by mass, milk fat content 3.5% by mass) as a milk-derived ingredient, in the proportions shown in Table 1 below, to obtain coffees containing milk-derived ingredients (Samples 1 to 3) (mixing step). Specifically, the aroma condensate and coffee extract were first mixed to obtain an aroma-condensed coffee extract (first mixing step), and then the obtained aroma-condensed coffee extract was mixed with milk (second mixing step) to obtain coffees containing milk-derived ingredients.

[0087] A reference sample (reference sample) for the flavor characteristic evaluation test described below was prepared using the following procedure. First, 2 kg of ground and roasted coffee beans were placed in the column extractor described above, and water heated to 100°C was passed through to obtain 10 kg of coffee extract. The coffee extract thus obtained is referred to as the extract obtained before distillation (extract obtained with hot water extraction; EXHW). A sample containing the obtained EXHW according to the composition shown in Table 1 was designated Reference Sample 1. Furthermore, an aroma condensate obtaining step was performed in the steam distillation under conditions where the condensation temperature of the aroma component-containing steam was 5°C, and EASD obtained by the same procedure as Sample 1 was blended according to the composition shown in Table 1 to obtain Reference Sample 2.

[0088]

[0089] (2) Evaluation of flavor characteristics by CATA (Check-All-That-Apply) method According to the procedure for evaluation of milk coffee samples by the CATA method described in JP-A-2022-189271, the flavor characteristics of the milk coffee sample obtained in (1) above were evaluated.

[0090] Specifically, the evaluation was carried out according to the following procedure. First, 66 evaluators (35 men and 31 women) in their 20s to 40s were asked to drink each of the five milk coffee samples contained in a white plastic cup. The amount of milk coffee sample in each cup was approximately 80 ml, and the temperature of the sample was 10°C or below. The evaluators drank the samples using a plastic straw and recorded their evaluation results on an evaluation sheet. The evaluation sheet included 53 terms related to flavor characteristics, and prompted the evaluators to select the flavor characteristics they perceived.

[0091] The evaluation sheet was created using FIZZ software version 2.51 (Biosystems). The evaluation was performed in a format in which the evaluator entered the evaluation results into the evaluation sheet displayed on the screen of a display device. The 53 terms in the evaluation sheet were set to be randomly arranged when presented to the evaluator. The evaluation by the evaluators was performed in a dedicated sensory evaluation booth set at a temperature of 25°C and a humidity of 55%.

[0092] After obtaining the evaluation results by the CATA method, the obtained evaluation data was subjected to Tukey-Kramer's HSD (honestly significant difference) test (TK HSD), Cochran's Q test, correspondence analysis (CA), and multiple pairwise comparison using the critical difference (Sheskin) procedure, using XLSTAT (Ver. 2023.1.4.1408, Yusako Co., Ltd.).

[0093] Table 2 shows the results of the multiple pairwise comparison using the critical difference (Sheskin) procedure. The values ​​indicate the selection ratios among 66 subjects. Different letters indicate significant differences (p<0.05) between samples. Comparing Samples 1 to 3 containing aroma condensate with Reference Samples 1 and 2 not containing aroma condensate, the citrus flavor was rated higher when the condensation temperature of aroma component-containing steam was low, particularly for Sample 1, whose condensation temperature was 5°C. These results demonstrate that the citrus flavor, a coffee-derived flavor, can be enhanced in milk coffee by lowering the condensation temperature of aroma component-containing steam in the aroma condensate obtaining step.

[0094]

[0095] (3) Analysis of Aroma Components The resulting aroma condensate was extracted using solid-phase microextraction and analyzed by GC-MS. <GC-MS Analysis Conditions> GC main unit: Agilent Technologies 7890B MS detector: Agilent Technologies 5977A Pretreatment device: Multipurpose Sampler MPS2 Fiber used: SPME Fiber Assembly 50 / 30 μm DVB / CAR / PDMS 30 μm (CAR / PDMS layer), 50 μm (DVB layer) Extraction conditions: 1 ml of the aroma condensate was sampled at room temperature in a 20 ml screw-neck vial, sealed, and stored at 10°C until analysis. The headspace was then equilibrated at 35°C for 10 minutes, and the aroma components were extracted into the SPME fiber at 35°C for 3 minutes. Sample injection conditions: Injection method: pulsed splitless Injection port temperature: 240°C Injection pulse pressure: 30 psi, 2 min Septum purge flow rate: 3 ml / min Column: DBWAX-UI (length: 30 m, diameter 0.250 μm, thickness: 0.5 μm) Flow rate: 1.2 ml / min Control mode: constant flow Oven: 40°C (2 min) → 120°C (4°C / min) → 240°C (6°C / min), 10 min Post run: 240°C, 10 min

[0096] Three types of aroma condensates (aroma component-containing steam condensation temperatures of 5°C, 50°C, and 90°C) were analyzed by GC-MS, and the peak area measurements of aroma components were obtained. Analysis of variance (ANOVA) was performed on the obtained measurements, and 46 of the 65 aroma components measured showed significant differences (P<0.05). TK HSD was performed on the peak areas of these 46 aroma components, and 39 aroma components significantly increased with decreasing steam condensation temperature (P<0.05). These 39 aroma components were classified into Group 1 (Tables 3 and 4). Among them, 2-methylbutanal, 2,5-dimethylfuran, and ethyl 3-methylbutanoate (Ethyl 3-methylbutanoate) were significantly increased (P<0.05). It was found that the following aroma components increased in content in the aroma condensate of aroma component-containing steam at a condensation temperature of 5°C: dimethyldisulfide, 2-vinylfuran, 2-methylthiophene, α-terpinene, 1-ethylpyrrole, p-mentha-1,8-diene, 2-pentylfuran, β-ocimene, and terpinolene.

[0097]

[0098]

[0099] As described above, it has become clear that the composition of coffee-derived aroma components contained in the aroma condensate changes when the condensation temperature of the aroma component-containing steam during the recovery of the aroma condensate is adjusted. It is therefore believed that the enhanced citrus flavor in the milk coffee to which this aroma condensate has been added is due to the presence of the aroma components described above, which are contained in large amounts in the aroma condensate obtained when the condensation temperature of the aroma component-containing steam is set to 5°C.

[0100] The present invention can be applied to the production of coffee containing dairy-derived ingredients.

Claims

1. A method for producing coffee, comprising: an aroma condensate obtaining step of contacting roasted and ground coffee beans with water vapor and cooling the obtained water vapor containing aroma components derived from the coffee beans to 45°C or less to obtain an aroma condensate; and a mixing step of mixing the aroma condensate with a coffee extract obtained by contacting the roasted and ground coffee beans with water to obtain coffee.

2. The method for producing coffee according to claim 1, wherein the condensation temperature of the water vapor in the aroma condensate obtaining step is 10°C or lower.

3. A method for producing coffee as described in claim 1 or 2, further comprising mixing a milk-derived component in the mixing step so that the milk solids content in the resulting coffee is 3 mass% or more.

4. The method for producing coffee according to claim 3, wherein the milk fat content in the coffee is 0.5 to 5% by mass.

5. A method for producing coffee as described in claim 1 or 2, wherein in the aroma condensate obtaining step, the aroma condensate is obtained so that the mass percentage of the aroma condensate relative to the mass of the roasted and ground coffee beans is more than 5 mass% and less than 30 mass%.

6. A method for producing coffee according to claim 1 or 2, wherein the coffee beans used to extract the coffee extract are roasted and ground coffee beans that have been subjected to the aroma condensate obtaining step.

7. A method for producing an aroma condensate, comprising an aroma condensate obtaining step of contacting roasted and ground coffee beans with steam and cooling the resulting steam containing aroma components derived from the coffee beans to 45°C or less to obtain an aroma condensate.

8. A method for modifying the flavor of coffee, comprising the steps of: bringing roasted and ground coffee beans into contact with steam, and cooling the resulting steam containing aroma components to obtain an aroma condensate; and mixing this with a coffee extract obtained by bringing roasted and ground coffee beans into contact with water, wherein the aroma condensate is obtained by cooling the steam containing the aroma components to 45°C or lower.

9. The method of claim 8, wherein said coffee flavor modification is an enhancement of the citrus flavor of coffee.

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