Production method for modified coffee

Abstract

The purpose of the present invention is to provide modified coffee in which sodium is decreased together with potassium, and which does not come with a high calcium concentration that could cause a prominent astringent taste. The modified coffee in which sodium is decreased together with potassium, and which does not come with a high calcium concentration that could cause a prominent astringent taste is obtained by, after treating a coffee extract liquid or a supernatant thereof with an H-type acidic cation exchange resin, treating the same with a basic anion exchange resin.

Description

Method for producing brewed coffee

[0001] The present invention relates to a method for producing conditioned coffee whose ingredients have been adjusted to reduce the potassium content.

[0002] Patients with chronic kidney disease (CKD) are at increased risk of arrhythmia and cardiac arrest due to insufficient potassium excretion caused by declining kidney function. For this reason, CKD patients may be required to restrict potassium intake as part of their dietary therapy.

[0003] On the other hand, coffee is often consumed daily due to its palatability. However, coffee contains a large amount of potassium, making it difficult for CKD patients to drink. For this reason, production techniques have been proposed to reduce the amount of potassium contained in coffee.

[0004] For example, Patent Document 1 proposes a method for producing low-potassium coffee for CKD patients using zeolite. In this method, sodium in the zeolite structure is replaced with potassium, reducing the amount of potassium in the coffee while increasing the amount of sodium.

[0005] Patent Document 2 proposes a method of using an H-type cation exchange resin to reduce potassium in beverages. In this method, the pH of the beverage desalted with the H-type cation exchange resin tends to be acidic, so a calcium salt is added to adjust the pH.

[0006] Japanese Patent Application Laid-Open No. 2002-209520 Japanese Patent Application Laid-Open No. 2003-511052

[0007] Low-potassium coffee obtained by a manufacturing method using zeolite has an increased sodium content to compensate for the reduced potassium, so it cannot be said to be suitable as coffee for CKD patients, who are restricted in both potassium and sodium.

[0008] Furthermore, low-potassium beverages obtained by a manufacturing method using desalination with an H-type cation exchange resin and pH adjustment with calcium salts are suitable for CKD patients because they have reduced sodium as well as potassium. However, when the inventors attempted to apply this manufacturing technology to coffee, they encountered the problem that the high concentration of calcium associated with pH adjustment can significantly increase the unpleasant astringent taste of the coffee.

[0009] It is therefore an object of the present invention to provide a conditioned coffee in which the sodium as well as the potassium is reduced and which does not contain high levels of calcium, which can cause a noticeable astringent taste.

[0010] As a result of extensive research, the present inventors have found that treating a coffee extract with an H-type acidic cation exchange resin followed by treatment with a basic anion exchange resin reduces both potassium and sodium, and produces a conditioned coffee that is free of high concentrations of calcium, which can cause a pronounced astringent taste. The present invention was completed through further research based on these findings. Specifically, the present invention provides the following aspects:

[0011] Item 1. A method for producing conditioned coffee, comprising: Step A: contacting a coffee extract L1 or a coffee extract supernatant L2 with an H-type acidic cation exchange resin to obtain a separated liquid L3; and Step B: contacting the separated liquid L3 with a basic anion exchange resin to obtain a separated liquid L4. Item 2. The production method according to Item 1, further comprising Step C: mixing the separated liquid L4 with coffee extract starch P to obtain a mixed separated liquid L5. Item 3. The production method according to Item 2, further comprising Step D: performing solid-liquid separation of the coffee extract, wherein the starch P is obtained by Step D. Item 4. The production method according to any one of Items 1 to 3, further comprising Step D: performing solid-liquid separation of the coffee extract, wherein the supernatant L2 is obtained by Step D. Item 5. The production method according to any one of Items 1 to 4, wherein the Brix value of the coffee extract L1 or the supernatant L2 is 20 to 55%, and the potassium ion concentration in the separated liquid L3 is 50 to 6,300 ppm. Item 6. The manufacturing method according to any one of Items 1 to 4, wherein the Brix value of the coffee extract L1 or the supernatant L2 is 0.4 to 4%, and the potassium ion concentration in the separated liquid L3 is 0 to 270 ppm. Item 7. The manufacturing method according to any one of Items 1 to 6, further comprising a step E of subjecting the separated liquid L4 or the mixed separated liquid L5 to at least one of dilution, concentration, sterilization, and drying. Item 8. The manufacturing method according to any one of Items 1 to 7, wherein in step A, the temperature of the supernatant L2 is higher than 0°C and not higher than 25°C. Item 9. The manufacturing method according to any one of Items 1 to 8, wherein in step B, the temperature of the separated liquid L3 is 20 to 95°C. Item 10. Adjusted coffee obtained by the manufacturing method according to any one of Items 1 to 9. Item 11. Item 11. Modified coffee having a potassium ion concentration of 0 to 300 ppm, a sodium ion concentration of 0 to 15 ppm, a calcium ion concentration of 0 to 20 ppm, and a chlorogenic acid concentration of 1 to 20 ppm and / or a quinic acid concentration of 50 to 350 ppm. Item 12. Modified coffee according to Item 11, wherein the calcium concentration in the component composition is 10 to 20 ppm.

[0012] The present invention provides a conditioned coffee that is reduced in sodium as well as potassium and does not contain high levels of calcium, which can cause a noticeable astringent taste.

[0013] 1 shows data showing the relationship between the potassium ion concentration in a separated liquid L3 obtained by treating a coffee extract L1 having a Brix value of 1.4% with an H-type acidic cation exchange resin and the amount of H-type acidic cation exchange resin used. 2 shows data showing the relationship between the amount of potassium ions in a separated liquid L3 obtained by treating a coffee extract L1 having a Brix value of 30% with an H-type acidic cation exchange resin and the amount of H-type acidic cation exchange resin used. 3 shows data showing the relationship between the pH of a separated liquid L4 obtained by treating a separated liquid L3 having a Brix value of 1.3% with a basic anion exchange resin and the amount of basic anion exchange resin used. 4 shows data showing the relationship between the pH of a separated liquid L4 obtained by treating a separated liquid L3 having a Brix value of 27% with a basic anion exchange resin and the amount of basic anion exchange resin used.

[0014] 1. Method for Producing Modified Coffee The method for producing modified coffee (i.e., coffee whose components have been adjusted to reduce the potassium content) of the present invention is characterized by comprising: step A of contacting coffee extract L1 or coffee extract supernatant L2 with an H-type acidic cation exchange resin to obtain separated liquid L3; and step B of contacting separated liquid L3 with a basic anion exchange resin to obtain separated liquid L4.

[0015] A preferred embodiment of the method for producing conditioned coffee of the present invention may further include a step C of mixing the separated liquid L4 with coffee extract starch P to obtain a mixed separated liquid L5. A preferred embodiment of the method for producing conditioned coffee of the present invention may further include a step D of performing solid-liquid separation of the coffee extract. A preferred embodiment of the method for producing conditioned coffee of the present invention may further include a step E of subjecting the separated liquid L4 or the mixed separated liquid L5 to at least one of dilution, concentration, sterilization, and drying.

[0016] The method for producing brewed coffee of the present invention will be described in detail below.

[0017] Step A In step A, the coffee extract L1 or the coffee extract supernatant L2 is contacted with an H-form acidic cation exchange resin to obtain a separated liquid L3.

[0018] Examples of the coffee extract L1 include an extract of ground roasted coffee beans and water (regardless of the temperature of the water) or a water dilution thereof, a concentrated liquid from which some of the water has been removed, a liquid obtained by re-diluting the concentrated liquid with water, and a liquid obtained by re-dissolving or re-dispersing the dried extract from which the water has been removed in water.

[0019] Examples of the supernatant L2 include a supernatant obtained by solid-liquid separation of a coffee extract. Examples of the coffee extract that is the raw material for the supernatant L2 include the same as those used for the coffee extract L1. In the present invention, the supernatant obtained in step D described below can be used as the supernatant L2.

[0020] There are no particular restrictions on the solids concentration (Brix value) of each of the coffee extract L1 and the supernatant L2. For example, the Brix value may be 0.4 to 55%. The Brix values ​​of the coffee extract L1 and the supernatant L2 may be, for example, values ​​equivalent to those when consumed, or may be higher than those when consumed. More specifically, Brix values ​​equivalent to those when consumed include, for example, 0.4 to 4%, preferably 0.8 to 3%, more preferably 1 to 2%, and even more preferably 1.2 to 1.7%, while Brix values ​​higher than those equivalent to those when consumed include, for example, 20 to 55%, preferably 24 to 40%, more preferably 26 to 35%, and even more preferably 28 to 33%.

[0021] In the present invention, the term "Brix value" refers to the content (wt%) of coffee solids in a target liquid. Here, "coffee solids" refers to the weight of the dried product obtained after the target liquid is dried using a common drying method (freeze drying, evaporation to dryness, etc.) to remove water. The Brix value in the present invention is a value measured for a sample at 20°C, and can be obtained as a value (wt%) measured using a Brix meter (refractometer RA-620: Kyoto Electronics Manufacturing Co., Ltd.).

[0022] The H-type acidic cation exchange resin is not particularly limited as long as it is an ion exchange resin that can adsorb potassium ions and release hydrogen ions.

[0023] Examples of H-type acidic cation exchange resins include strongly acidic cation exchange resins having strong acid groups (such as sulfonic acid groups) as exchange groups, and weakly acidic cation exchange resins having weak acid groups (such as carboxyl groups, phosphonic acid groups, and phosphinic acid groups) as exchange groups. Of the H-type acidic cation exchange resins, strongly acidic cation exchange resins are preferred.

[0024] The base structure of the H-type acidic cation exchange resin is not particularly limited, and examples thereof include styrene polymers, acrylic polymers, and methacrylic polymers. As the H-type acidic cation exchange resin, one type of base structure may be used alone, or two or more types of base structures may be used in combination. Among these base structures, styrene polymers are preferred.

[0025] The physical structure of the H-type acidic cation exchange resin is not particularly limited, and may be either a porous type or a non-porous type (gel type). As the H-type acidic cation exchange resin, either of these may be used alone or in combination. Among these physical structures, the non-porous type is preferred.

[0026] The amount of H-form acidic cation exchange resin to be used can be appropriately determined by those skilled in the art depending on the desalting efficiency of the H-form acidic cation exchange resin itself and the desired level of potassium reduction. Specifically, an approximate straight line showing the relationship between the amount of H-form acidic cation exchange resin to be used and the amount of potassium in the separated liquid can be obtained in advance depending on the Brix value of the coffee extract L1 or supernatant L2 and the H-form acidic cation exchange resin to be used, and the amount of H-form acidic cation exchange resin to be used can be determined from the approximate straight line.

[0027] The potassium ion concentration in the separated liquid L3 obtained in step A is reduced compared to the potassium ion concentration in the coffee extract L1 or supernatant L2 before treatment with the H-form acidic cation exchange resin. The specific potassium ion concentration in the separated liquid L3 is determined depending on the desired level of reduction in potassium ion concentration, and examples include, in relative values ​​where the potassium ion concentration in the coffee extract L1 or supernatant L2 is defined as 100, 70 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 23 or less, 20 or less, or 18 or less. The lower limit of each of these ranges (70 or less, 60 or less, 55 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, 23 or less, 20 or less, or 18 or less) can be selected from 0 or more, 2 or more, 4 or more, 6 or more, 8 or more, 10 or more, 15 or more, or 20 or more.

[0028] More specifically, when the Brix value of the coffee extract L1 or supernatant L2 before treatment with the H-type acidic cation exchange resin is 20 to 55%, the specific concentration of potassium in the separated liquid L3 is 50 to 6,300 ppm, preferably 100 to 5,000 ppm, more preferably 500 to 4,000 ppm, even more preferably 1,000 to 3,000 ppm, still more preferably 1,200 to 2,500 ppm, even more preferably 1,600 to 2,200 ppm, 1,600 to 1,900 ppm, 1,900 to 2,200 ppm, or 2,200 to 3,000 ppm. In addition, when the Brix value of the coffee extract L1 or the supernatant L2 is 0.4 to 4%, the specific potassium concentration in the separated liquid L3 is 0 to 270 ppm, preferably 0 to 200 ppm, 0 to 180 ppm, more preferably 0.7 to 160 ppm, 10 to 150 ppm, 50 to 140 ppm, even more preferably 70 to 130 ppm, and even more preferably 80 to 120 ppm, 90 to 120 ppm. The potassium concentration can be measured using an atomic absorption spectrophotometer (240FS AA: Agilent Technologies, Inc.). In the present invention, ppm means mg / L.

[0029] In step A, the temperature of the supernatant L2 treated with the H-form acidic cation exchange resin is not particularly limited as long as the supernatant L2 is liquid, and may be, for example, 50°C or lower, specifically, greater than 0°C and less than 50°C. Generally, the higher the temperature of the liquid to be treated, the better the ion exchange efficiency. However, in the production method of the present invention, a lower temperature of the supernatant L2 is preferred to further improve the ion exchange efficiency (i.e., to further reduce the amount of potassium in the resulting separated liquid L3). From this perspective, preferred examples of the temperature of the supernatant L2 include temperatures greater than 0°C and less than 40°C, more preferably greater than 0°C and less than 25°C, greater than 0°C and less than 20°C, or greater than 5°C and less than 25°C, even more preferably greater than 0°C and less than 15°C, or greater than 5°C and less than 20°C, even more preferably greater than 0°C and less than 10°C, and particularly preferably greater than 0°C and less than 5°C, 1 to 5°C, or 3 to 5°C.

[0030] Step B In step B, the separated liquid L3 is contacted with a basic anion exchange resin to obtain a separated liquid L4.

[0031] Since the hydrogen ion concentration in the separated liquid L3 has increased due to the trade-off with the reduction in potassium ions, the pH is increased by using a basic anion exchange resin. The basic anion exchange resin is not particularly limited as long as it is an ion exchange resin that can increase the pH.

[0032] Examples of basic anion exchange resins include strongly basic anion exchange resins in the OH form and weakly basic anion exchange resins in the free base form. Strongly basic anion exchange resins in the OH form include ion exchange resins having quaternary ammonium groups as exchange groups, and weakly basic anion exchange resins in the free base form include ion exchange resins having tertiary amino groups as exchange groups. Among basic anion exchange resins, weakly basic anion exchange resins in the free base form are preferred, specifically ion exchange resins having tertiary amino groups as exchange groups.

[0033] The basic anion exchange resin may have any suitable base structure, including, for example, a styrene polymer, an acrylic polymer, and a methacrylic polymer. The basic anion exchange resin may have one base structure alone or two or more base structures in combination. Among these base structures, an acrylic polymer or a methacrylic polymer is preferred.

[0034] The physical structure of the basic anion exchange resin is not particularly limited, and may be either a porous type or a non-porous type (gel type). As the basic anion exchange resin, either of these may be used alone or in combination. Among these physical structures, the non-porous type is preferred.

[0035] The amount of basic anion exchange resin to be used can be appropriately determined by those skilled in the art depending on the ion exchange efficiency of the basic anion exchange resin and the required pH level of the separated liquid L4.

[0036] The pH of the separated liquid L4 is, for example, 4 to 5.5, and preferably 4.5 to 5. In the present invention, the pH refers to the pH at 25°C.

[0037] In step B, the temperature of the separated liquid L3 treated with the basic anion exchange resin is not particularly limited as long as the separated liquid L3 is a liquid, and may be, for example, 95°C or lower, specifically, greater than 0°C and less than 95°C. In the production method of the present invention, from the viewpoint of further improving the efficiency of increasing the pH by the basic anion exchange resin treatment (i.e., further increasing the pH of the separated liquid L4), the temperature of the separated liquid L3 is preferably 5 to 95°C, more preferably 10 to 95°C, even more preferably 20 to 95°C, even more preferably 30 to 95°C, 35 to 95°C, particularly preferably 38 to 95°C, or 40 to 95°C. Furthermore, from the viewpoint of suppressing adsorption of soluble solid components by the basic anion exchange resin treatment, the temperature of the separated liquid L3 is preferably 5 to 80°C, more preferably 5 to 70°C, even more preferably 5 to 55°C, even more preferably 5 to 50°C or 10 to 40°C, particularly preferably 5 to 45°C or 10 to 20°C.

[0038] Step C When the production method of the present invention includes step C, in step C, the separated liquid L4 obtained in step B is mixed with the starch P of the coffee extract. This results in a mixed separated liquid L5 containing the separated liquid L4 and the starch P.

[0039] Examples of starch P include the starch obtained by solid-liquid separation of a coffee extract. Examples of coffee extracts that serve as raw materials for starch P include those similar to the coffee extract L1. In the present invention, the starch P can be the starch obtained in step D, which will be described later.

[0040] Step D When the production method of the present invention includes step D, the coffee extract is subjected to solid-liquid separation in step D. Examples of the coffee extract to be subjected to solid-liquid separation include the same as the coffee extract L1 described above.

[0041] The solid-liquid separation method can be any method capable of separating the coffee extract into a supernatant and a sediment, without any particular limitations. For example, one or more methods can be selected from centrifugation, settling, cooling, and the like. Among these separation methods, preferred is a method using centrifugation, more preferably continuous centrifugation or batch centrifugation. When batch centrifugation is used, the conditions are not particularly limited, but examples include a speed of 1000 to 5000 rpm, preferably 2000 to 4000 rpm, and more preferably 2500 to 3500 rpm, for a period of 5 to 40 minutes, preferably 10 to 30 minutes, and more preferably 15 to 25 minutes. Among these separation methods, when settling or cooling is used, separation and recovery methods such as decantation and filtration can be combined to separate and recover the sediment and / or supernatant.

[0042] The supernatant obtained in step D can be used as the supernatant L2 in step A. The sediment obtained in step D can be used as the sediment P in step C. When the production method of the present invention includes steps C and D and coffee extract L1 is used as the target for treatment with an H-type acidic cation exchange resin in step A, only one of the supernatant and sediment obtained in step D may be used as the supernatant L2 in step A or the sediment P in step C, or both may be used as the supernatant L2 in step A and the sediment P in step C, respectively.

[0043] Step E When the production method of the present invention includes step E, in step E, the separated liquid L4 or the mixed separated liquid L5 is subjected to at least one of dilution, concentration, sterilization, and drying. These treatments may be performed alone or in combination of two or more. When two or more of these treatments are combined in step E, the order of the individual treatments is arbitrary.

[0044] Dilution When step E includes a dilution treatment, the solvent used for dilution is not particularly limited as long as it can be incorporated into beverages, and examples include water, ethanol, and a mixed solvent of water and ethanol (more specifically, a 5 to 15 v / v % aqueous solution of ethanol, preferably an 8 to 12 v / v % aqueous solution of ethanol, etc.). The amount of solvent used is not particularly limited and can be determined appropriately depending on the form of the brewed coffee. For example, if the brewed coffee is a straight beverage, it can be adjusted to have a Brix value equivalent to that when consumed, and if the brewed coffee is a concentrated beverage, it can be adjusted to have a Brix value of the designed concentration.

[0045] Concentration / Drying When step E includes concentration and / or drying, the concentration and drying methods are not particularly limited as long as they can remove the solvent. Examples of concentration methods include vacuum concentration, freeze concentration, and membrane concentration, and examples of drying methods include spray drying and freeze drying.

[0046] Sterilization When step E includes a sterilization treatment, the sterilization method is not particularly limited as long as it can remove microorganisms, and examples thereof include heat sterilization and light sterilization. Examples of heat sterilization include boiling sterilization (e.g., sterilization by boiling in hot water) and retort sterilization (e.g., sterilization by steam or pressurized hot water at over 100°C). Examples of light sterilization include ultraviolet sterilization and electron beam sterilization. Boiling sterilization or retort sterilization can be applied after packaging the conditioned coffee, for example, when the conditioned coffee is liquid. Light sterilization can be applied, for example, when the conditioned coffee is solid.

[0047] Other Steps The method for producing brewed coffee of the present invention can further include other steps at any timing as long as the effects of the present invention are not impaired. Examples of other steps include adding nutritional components, functional components, and / or additives. Specific examples of functional components and additives are as described below in "2. brewed coffee."

[0048] 2. Modified Coffee The modified coffee of the present invention (i.e., coffee whose ingredients have been adjusted to reduce the potassium content) has reduced potassium ions and sodium ions compared to regular coffee (i.e., coffee whose ingredients have not been adjusted), and does not contain a high concentration of calcium, which can cause a noticeable astringent taste.

[0049] Specific potassium ion and sodium ion concentrations in the conditioned coffee of the present invention, when adjusted to a Brix value of 1.4%, include, for example, 0 to 300 ppm, preferably 0 to 220 ppm, 0 to 210 ppm, more preferably 0 to 190 ppm, 0 to 180 ppm, even more preferably 0 to 140 ppm, 50 to 140 ppm, 90 to 140 ppm, or 100 to 140 ppm for potassium ion, and, for example, 0 to 15 ppm, preferably 0 to 3 ppm, more preferably 0 to 2.6 ppm, 0 to 2.5 ppm, even more preferably 0 to 2.0 ppm, 1 to 2.0 ppm, or 1.5 to 2.0 ppm for sodium ion. The potassium and sodium concentrations can be measured using an atomic absorption spectrophotometer (240FS AA: Agilent Technologies, Inc.).

[0050] The calcium ion concentration of the conditioned coffee of the present invention, when adjusted to a Brix value of 1.4%, is, for example, 0 to 20 ppm. From the viewpoint of further suppressing astringency, the calcium ion concentration of the conditioned coffee of the present invention is preferably 0 to 17 ppm, 0 to 15 ppm, more preferably 0 to 14 ppm, 0 to 10 ppm, 0 to 9 ppm, 1 to 9 ppm, or 5 to 9 ppm. Furthermore, from the viewpoint of improving the sharpness of the taste (i.e., shortening the time required for the aftertaste to disappear) and suppressing excessive reduction in the inherent acidity of coffee, the calcium ion concentration of the conditioned coffee of the present invention is preferably 10 to 20 ppm, more preferably 12 to 20 ppm, or 14 to 20 ppm. The calcium ion concentration can be measured using an ICP optical emission spectrometer (5900 SVDV ICP-OES: Agilent Technologies, Inc.).

[0051] In a preferred embodiment of the conditioned coffee of the present invention, the chlorogenic acid and / or quinic acid content is reduced compared to regular coffee. Chlorogenic acid and quinic acid are metabolized to hippuric acid in the body. Hippuric acid can progress the stage of chronic kidney disease by increasing the expression of renal fibrosis-related genes, extracellular matrix imbalance, and oxidative stress. Therefore, low-potassium coffee primarily targeting patients with chronic kidney disease preferably contains low amounts of not only potassium ions but also chlorogenic acid and / or quinic acid. Specifically, the conditioned coffee of the present invention may have, for example, a chlorogenic acid concentration of 1 to 20 ppm and / or a quinic acid concentration of 50 to 350 ppm. This composition may be the concentration when the conditioned coffee of the present invention has a Brix value of 1.4%. Preferred ranges for the chlorogenic acid concentration include 1 to 15 ppm, more preferably 1 to 13 ppm, 3 to 10 ppm, and 4 to 10 ppm. The preferred range of the concentration of quinic acid is 50 to 300 ppm, more preferably 50 to 280 ppm, 100 to 250 ppm, 100 to 220 ppm, or 150 to 220 ppm.

[0052] The conditioned coffee of the present invention is preferably produced by the production method described above in "1. Method for producing conditioned coffee" in order to have a component composition in which potassium ions, sodium ions, calcium ions, chlorogenic acid, and / or quinic acid are at the above-mentioned concentrations.

[0053] The conditioned coffee of the present invention preferably has a sharper taste than the coffee before conditioned (more specifically, the coffee extract L1 or the supernatant L2).

[0054] The conditioned coffee of the present invention preferably has reduced acidity compared to the state before conditioned coffee (more specifically, the coffee extract L1 or the supernatant L2).

[0055] When the conditioned coffee of the present invention is obtained by a method for producing conditioned coffee that includes step C, it preferably has an improved body (i.e., a full-bodied feeling felt when drinking) compared to conditioned coffee obtained by a method for producing conditioned coffee that does not include step C, and more preferably has a body that is approximately the same as that of the coffee before conditioned coffee (more specifically, the coffee extract L1 or the supernatant L2).

[0056] When the conditioned coffee of the present invention is obtained by a method for producing conditioned coffee using supernatant L2, it preferably has reduced bitterness compared to the state before conditioned coffee (more specifically, supernatant L2). Furthermore, when the conditioned coffee of the present invention is obtained by a method for producing conditioned coffee that includes step C, it preferably has reduced bitterness compared to the conditioned coffee obtained by a method for producing conditioned coffee that does not include step C.

[0057] The conditioned coffee of the present invention may or may not contain other components in addition to the coffee extract components and / or other coffee-derived components, as long as the effects of the present invention are not impaired. Furthermore, when the conditioned coffee of the present invention is produced by the above-mentioned production method, in addition to the components derived from the coffee extract L1 or supernatant L2, the ions released by the ion exchange resin used in steps (A) and (B), and the starch P and / or solvent added as needed, the conditioned coffee of the present invention may or may not contain other components, as long as the effects of the present invention are not impaired. Examples of other components include nutritional components, functional components, and additives.

[0058] Examples of nutritional components or functional components include vitamins or vitamin-like substances (vitamin A, vitamin B (vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacin, pantothenic acid, biotin, etc.), vitamin C, vitamin D, vitamin E, vitamin P, vitamin K, CoQ10, etc.); polyphenols (isoflavones, equol, chlorogenic acid, etc.); probiotics (lactic acid bacteria, bifidobacteria, butyric acid bacteria, etc.); prebiotics (oligosaccharides, dietary fiber, etc.). These nutritional components or functional components may be used alone or in combination of two or more.

[0059] Examples of additives include sweeteners, flavorings, antioxidants, pH adjusters, thickeners (also used as excipients), emulsifiers, and the like.

[0060] Examples of sweeteners include sugars (sucrose, oligosaccharides, glucose, fructose, etc.), sugar alcohols (sorbitol, maltitol, erythritol, xylitol, reduced starch syrup, etc.), and high-intensity sweeteners (aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin, stevia, etc.). Examples of flavorings include furfuryl mercaptan, diacetyl, acetoin, furfural, butyric acid, isovaleric acid, methylcyclopentenolone, gamma-butyrolactone, maltol, vanillin, guaiacol, furfuryl alcohol, linalool, 4-vinylphenol, furfuryl acetate, dimethyl sulfide, methional, 2-acetylpyrazine, 2-isobutyl-3-methoxypyrazine, ethyl acetate, and 5-methylfurfural. Examples of antioxidants include ascorbic acid, tocopherol, dibutylhydroxytoluene, butylhydroxyanisole, sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogenic acid, and catechin. Examples of pH adjusters include organic acids (citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid), inorganic acids (phosphoric acid, and the like), carbonates (potassium carbonate, and the like), and bicarbonates (sodium bicarbonate, and the like). Examples of thickeners (also used as excipients) include starch hydrolysates (dextrin, and the like), sugars (maltose, trehalose, and the like), dietary fibers (resistant dextrin, pectin, guar gum, carrageenan, and the like), and proteins (casein, and the like). Examples of emulsifiers include glycerin fatty acid ester emulsifiers (monoglyceride, diglyceride, organic acid monoglyceride, polyglycerin ester, etc.), sorbitan fatty acid ester emulsifiers (sorbitan monostearate, sorbitan monooleate, etc.), propylene glycol fatty acid ester emulsifiers (propylene glycol monostearate, propylene glycol monopalmitate, propylene glycol oleate, etc.), sugar ester emulsifiers (sucrose stearate, sucrose palmitate, sucrose oleate, etc.), lecithin emulsifiers (lecithin, lecithin enzymatic hydrolysate, etc.), etc. These additives may be used alone or in combination of two or more.

[0061] The properties of the conditioned coffee of the present invention include liquid and solid forms. Liquid conditioned coffee includes a non-concentrated beverage (to be consumed without dilution) in which the coffee bean-derived components have been adjusted to a Brix value equivalent to that of normal coffee, and a concentrated beverage (to be diluted with water and consumed) in which the coffee bean-derived components have been adjusted to a Brix value higher than that of normal coffee. Solid conditioned coffee includes a powdered beverage and a freeze-dried beverage (to be dispersed in water and consumed).

[0062] The conditioned coffee of the present invention can be used as a beverage of choice for people who need to limit their potassium intake, such as those with kidney disease (e.g., chronic kidney disease), hyperkalemia, or the elderly.

[0063] The present invention will be described in more detail below with reference to examples, but is not limited to these. In Reference Examples 1 and 2, Examples 1 to 3, and Comparative Example 1, potassium ion and sodium ion concentrations were measured using an atomic absorption spectrophotometer (240FS AA: Agilent Technologies Inc.), and calcium ion concentration was measured using an ICP optical emission spectrophotometer 5900 SVDV ICP-OES (Agilent Technologies Inc.). In Example 4, the potassium concentration was measured using a compact potassium ion meter (LAQUAtwin K-11: Horiba, Ltd.), and the sodium concentration was measured using a compact sodium ion meter (LAQUAtwin Na-11: Horiba, Ltd.). Commercially available H-type acidic cation exchange resins and basic anion exchange resins were used, as described below, and were weighed immediately after opening.

[0064] [Reference Example 1] Frozen coffee extract (Brix value: 53%, pH: 4.8, K + 600 g of coffee extract L1 (Brix value: 30%, pH: 4.8, K: 19150 ppm) (Café d'Or F type: Nestle Japan Co., Ltd.) was thawed by leaving it in a refrigerator at about 4°C for 24 hours, mixed with 400 mL of pure water (pH: 5.8), and stirred well with a spatula to obtain a coffee extract L1 (Brix value: 30%, pH: 4.8, K: 19150 ppm) as a base liquid. +This coffee extract L1 was used to prepare the adjusted coffees of Examples 1 to 3 and Comparative Examples 1 and 2. Furthermore, 23 mL of coffee extract L1 was diluted with 477 mL of pure water to obtain adjusted coffee of Reference Example 1 (Brix value: 1.4%, pH: 4.8).

[0065] Example 1 A brewed coffee was prepared according to the following procedure.

[0066] [1] Treatment with H-type acidic cation exchange resin (Step A) 70 g of coffee extract L1 at room temperature was placed in a 100 mL tall beaker and treated with H-type strong acidic cation exchange resin (Amberlite TM 9.8 g (12.7 mL) of FPC240 H (Organo Corporation) was added. The mixture was stirred for 10 minutes (rotation speed: 400 rpm) using a magnetic stirrer [Masuda Rika Kogyo Co., Ltd., magnetic stirrer (multiple type) SM-60N], and the resin was removed by passing the mixture through a 150 μm mesh sieve (utility model sieve, Iida Seisakusho Co., Ltd.), and a desalted acidic coffee extract, separated liquid L3 (Brix value: 26%, pH: 2.6, K + : 1738 ppm, K of coffee extract L1 + The relative value was 17.5 when the concentration was taken as 100.

[0067] [2] Treatment with a basic anion exchange resin (Step B) 50 g of the separated liquid L3 was taken into a 100 mL tall beaker and treated with a basic anion exchange resin (Amberlite TM 9.0 g (13.9 mL) of FPA53 (Organo Corporation) was added. The mixture was stirred for 1 hour using a magnetic stirrer (rotation speed: 400 rpm), and the resin was removed by passing the mixture through a 150 μm mesh sieve (utility model sieve: Iida Seisakusho Co., Ltd.), yielding a separated liquid L4 (Brix value: 23%, pH: 4.8).

[0068] [3] Dilution (Step E) 30 mL of the separated liquid L4 was diluted with 470 mL of pure water to obtain adjusted coffee (Brix value: 1.4%, pH: 4.8).

[0069] Example 2 A brewed coffee was prepared according to the following procedure.

[0070] [1] Solid-liquid separation of coffee extract (step D) 100 g of coffee extract L1 at room temperature was placed in a conical tube [Falcon (R) The mixture was dispensed into 50 mL high-transparency polypropylene (PP) centrifugal conical tubes (Corning International Inc.) and centrifuged for 20 minutes (rotation speed: 3000 rpm) using a tabletop centrifuge (himac CT6D: Hitachi Koki Co., Ltd.) to separate the precipitate, sediment P, and supernatant L2. The supernatant L2 (Brix value: 30%, pH: 4.8, K + : 9918 ppm) was isolated.

[0071] [2] Treatment with H-form acidic cation exchange resin (Step A) 70 g of the supernatant L2 was taken into a 100 mL tall beaker and treated with H-form strong acidic cation exchange resin (Amberlite TM 9.8 g (12.7 mL) of FPC240 H (Organo Corporation) was added. The mixture was stirred for 10 minutes (rotation speed: 400 rpm) using a magnetic stirrer [Masuda Rika Kogyo Co., Ltd., Magnetic Stirrer (multiple type) SM-60N], and the resin was removed by passing it through a 150 μm mesh sieve (utility model type: Iida Seisakusho Co., Ltd.), and a desalted acidic coffee extract, separated liquid L3 (Brix value: 26%, pH: 2.6, K + : 2081 ppm, K of supernatant L2 + The relative value was 21.0 when the concentration was taken as 100.

[0072] [3] Treatment with a basic anion exchange resin (step B) 50 g of the separated liquid L3 was taken into a 100 mL tall beaker and treated with a weakly basic anion exchange resin (Amberlite TM 9.0 g (13.9 mL) of FPA53 (Organo Corporation) was added. The mixture was stirred for 1 hour using a magnetic stirrer (rotation speed: 400 rpm), and the resin was removed by passing it through a 150 μm mesh sieve (utility model type: Iida Seisakusho Co., Ltd.), yielding a separated liquid L4 (Brix value: 23%, pH: 4.8).

[0073] [4] Dilution (Step E) 30 mL of the separated liquid L4 was diluted with 470 mL of pure water to obtain adjusted coffee (Brix value: 1.4%, pH: 4.8).

[0074] Example 3 A brewed coffee was prepared according to the following procedure.

[0075] [1] Solid-liquid separation of coffee extract (step D) Supernatant L2 was isolated in the same manner as in [1] of Example 2.

[0076] [2] Treatment with H-type acidic cation exchange resin (step A) Separation liquid L3 (Brix value: 26%, pH: 2.6, K + : 2081 ppm, K of supernatant L2 + The relative value was 21.0 when the concentration was taken as 100.

[0077] [3] Treatment with Basic Anion Exchange Resin (Step B) A separated liquid L4 was obtained in the same manner as in [3] of Example 2.

[0078] [4] Mixing of Sediment (Step C) Half of the sediment P obtained in Step D was re-dispersed in the separated liquid L4 to obtain a mixed separated liquid L5 (Brix value: 23%, pH: 4.8).

[0079] [5] Dilution (Step E) 30 mL of the mixed separated liquid L5 was diluted with 470 mL of pure water to obtain adjusted coffee (Brix value: 1.4%, pH: 4.8).

[0080] Comparative Example 1: Separation liquid L3 was obtained in the same manner as in [1] of Example 1. 50 g of separation liquid L3 was dispensed into a 100 mL tall beaker, and 0.6 g of calcium hydroxide (high-purity calcium hydroxide: Inoue Mitsuyoshi Shoten Co., Ltd.) was added as a pH adjuster. The mixture was stirred for 30 minutes (rotation speed: 400 rpm) using a magnetic stirrer [Masuda Rika Kogyo Co., Ltd., Magnetic Stirrer (multiple type) SM-60N], and the solids were removed by passing the mixture through a 150 μm mesh sieve (utility model type: Iida Seisakusho Co., Ltd.) (Brix value: 30%, pH: 4.8). 23 mL of the resulting liquid was diluted with 477 mL of pure water to obtain adjusted coffee (Brix value: 1.4%, pH: 4.8).

[0081] Comparative Example 2 500 g of coffee extract L1 was diluted to a Brix of 1.4% and transferred to a 2 L stainless steel beaker. 100 g (0.50 to 1.18 mm) of synthetic zeolite A-4 granules (Fujifilm Wako Pure Chemical Industries, Ltd.) was then added, and the mixture was stirred at 400 rpm for 10 minutes at 23°C using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.) to adsorb potassium ions and exchange them for sodium ions. The mixture was then filtered under reduced pressure to obtain an adjusted coffee liquid (Brix: 1.4%, pH: 7.1).

[0082] <Evaluation of Prepared Coffee> The following evaluations were carried out on the prepared coffees obtained in Reference Example 1, Examples 1 to 3, and Comparative Example 1. Some of the following evaluations were also carried out on the prepared coffee obtained in Example 2.

[0083] [1] Measurement of ion concentrations The potassium ion and sodium ion concentrations in each prepared coffee were measured using an atomic absorption spectrophotometer (240FS AA: Agilent Technologies, Inc.), and calcium ion concentrations were measured using an ICP optical emission spectrophotometer (5900 SVDV ICP-OES: Agilent Technologies, Inc.).

[0084] [2] Measurement of organic substance concentration Anhydrous caffeine and chlorogenic acid in each prepared coffee were measured using a high-performance liquid chromatograph (LC-20AD: Shimadzu Corporation), and quinic acid was measured using a high-performance liquid chromatograph (LC-40D: Shimadzu Corporation).

[0085] [3] Flavor Evaluation Ten expert panelists who drink at least one cup of coffee every day evaluated the degree of crispness, richness, bitterness, and sourness in a blind test. The crispness was defined as the short time it took for the aftertaste to disappear. The richness was defined as the body (heavy feeling) felt when drinking. The degree of crispness, richness, bitterness, and sourness was evaluated on an 11-point scale from 0 to 10 (0 to 10 points, the higher the score, the stronger the degree), and the average values ​​were calculated. The evaluation of the degree was performed using a reference (specifically, a predetermined coffee A0 with a crispness of 0 points, a predetermined coffee A with a crispness of 10 points, and a predetermined coffee B0 with a crispness of 10 points). 10 , a predetermined coffee B0 with a body level of 0 points, a predetermined coffee B with a body level of 10 points10 , a predetermined coffee C0 with a bitterness level of 0 points, a predetermined coffee C0 with a bitterness level of 10 points 10 , a predetermined coffee D0 with a degree of sourness of 0 points, a predetermined coffee D with a degree of sourness of 10 points 10 Furthermore, the expert panelists were also asked to answer questions about the suitability of the coffee as a drink (whether it could be recognized as regular coffee from the viewpoint of taste).

[0086] [4] Results The results are shown in Table 1.

[0087] The concentrations of potassium ions and sodium ions were reduced in the conditioned coffees of Comparative Example 1 and Examples 1 to 3. The conditioned coffee of Comparative Example 2 had a potassium ion concentration equal to or lower than those of Examples 1 to 3, but contained a large amount of sodium ions substituted for potassium ions. With regard to the conditioned coffee of Comparative Example 2, all panelists answered that it was not suitable for drinking as coffee, and all pointed out a strong salty taste as the reason for this answer (however, no one pointed out an astringent taste).

[0088] Among the conditioned coffees of Comparative Examples 1 and 2 and Examples 1 to 3, the conditioned coffee of Comparative Example 1 also exhibited an increased bitterness. Furthermore, eight panelists responded that the conditioned coffee of Comparative Example 1 was not suitable for drinking as coffee, and five of them cited the significant increase in astringent taste as the reason for this response. In other words, for some drinkers, the increased astringent taste of the conditioned coffee of Comparative Example 1 was so significant that it impaired the drinkability of the coffee. Because the conditioned coffee of Comparative Example 1 has a higher calcium ion concentration than the other conditioned coffees, the deterioration of taste, including the astringent taste, is thought to be due to either or both of the taste of the minerals themselves and the taste of salts produced by the binding of calcium ions with a wide variety of organic acids that affect the flavor of coffee.

[0089] In contrast, the calcium ion concentrations were also reduced in the conditioned coffees of Examples 1 to 3, and in fact, no increase in astringency was observed. The conditioned coffees of Examples 1 to 3 also had a significantly reduced acidity compared to Reference Example 1. Furthermore, the conditioned coffees of Examples 1 to 3 had a significantly improved crispness.

[0090] Among the prepared coffees of Examples 1 to 3, the prepared coffees of Examples 2 and 3 prepared using supernatant L2 had a more rich flavor than Example 1 and a less bitter taste than Reference Example 1. In particular, the prepared coffee of Example 3 prepared by re-blending starch P had a more rich flavor than Reference Example 1, and although an increase in bitterness was predicted by re-blending starch P, the bitterness was unexpectedly further reduced.

[0091] Among the prepared coffees of Examples 1 to 3, the prepared coffees of Examples 1 and 3 had a sharper taste than the prepared coffee of Example 2, which had an extremely low calcium ion concentration, and also retained a moderate amount of the original acidity of the coffee.

[0092] The conditioned coffees of Examples 1 to 3 had similar anhydrous caffeine concentrations to the conditioned coffees of Comparative Example 1 and Reference Example 2, but the concentrations of chlorogenic acid and quinic acid were significantly reduced.

[0093] With regard to the drinkability of the conditioned coffees of Examples 1 to 3 as coffee, seven people affirmed the drinkability of Example 1, and nine people affirmed the drinkability of Examples 2 and 3. (Naturally, all people affirmed the drinkability of the coffee of Reference Example 1.) In other words, the conditioned coffees of Examples 1 to 3 are low in potassium, but also have reduced sodium, and do not contain high concentrations of calcium that can cause a noticeable astringent taste. By substantially reducing chlorogenic acid and quinic acid while roughly maintaining the amount of anhydrous caffeine, the flavor is controlled, with improved crispness and reduced acidity, and it is thought that overall a taste that can be recognized as that of ordinary coffee has been achieved.

[0094] [Example 4] [1] Treatment temperature with H-type strongly acidic cation exchange resin and effect of reducing potassium ions The frozen coffee extract used in Reference Example 1 (stored frozen at −20° C. for 1 year) was thawed and diluted with water to obtain coffee extract L1 (Brix value, pH, K + concentration, and Na + The concentration is shown in Table 2. 44 g (57 mL) of conditioned H-type strong acid cation exchange resin (Amberlite) was placed in a 300 mL beaker. TM FPC240 H: Organo Corporation) was placed in a beaker, and after removing as much pure water as possible using a dropper, 250 g of coffee extract L1 adjusted to the reaction temperature shown in Table 2 was poured into the beaker. The beaker, covered with paraffin film, was immersed in a water bath adjusted to the reaction temperature shown in Table 2, and stirred for 10 minutes (rotation speed: 400 rpm) using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.), and passed through a sieve with 150 μm openings (utility model sieve: Iida Seisakusho Co., Ltd.) to obtain separated liquid L3. Separated liquid L3 was then allowed to stand until it reached room temperature, and its Brix value, pH, and K were measured. + concentration, and Na + The concentrations are shown in Table 2.

[0095]

[0096] As shown in Table 2, there was a tendency for the ion exchange efficiency to improve (the potassium ion concentration in the separated liquid L3 to decrease) as the temperature of the coffee extract L1 treated with the H-type strongly acidic cation exchange resin decreased. Generally, the ion exchange efficiency increases as the temperature of the liquid to be treated increases. Therefore, the effect of improving the ion exchange efficiency as the temperature decreases, as observed in Table 2, was found to be an effect specific to treating the coffee extract L1 with the H-type strongly acidic cation exchange resin.

[0097] [2] Treatment temperature and pH increase effect with basic anion exchange resin H-type strong acid cation exchange resin (Amberlite TMFPC240 H: Organo Corporation) was mixed with coffee extract L1 (the same as coffee extract L1 used in the above [1] of Example 4) so ​​that the ratio was 15 wt %, and the mixture was stirred (rotation speed: 400 rpm) at room temperature for 10 minutes using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.), and the resin was removed by passing the mixture through a sieve with 150 μm openings (utility model sieve: Iida Seisakusho Co., Ltd.), and separated liquid L3 (pH at room temperature: 2.4, Brix: 23%, K + : 75 ppm).

[0098] Add 45 g (68 mL) of conditioned weakly basic anion exchange resin (Amberlite) to a 300 mL beaker. TM FPA53 (Organo Corporation) was placed in the beaker, and after removing as much pure water as possible using a dropper, 200 g of separated liquid L3 adjusted to the reaction temperature shown in Table 3 was poured in. The beaker, covered with paraffin film, was immersed in a water bath adjusted to the reaction temperature shown in Table 3, and stirred for 1 hour (rotation speed: 400 rpm) using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.), and passed through a sieve with 150 μm openings (utility model sieve: Iida Seisakusho Co., Ltd.) to obtain separated liquid L4. Thereafter, each separated liquid L4 was allowed to stand until it reached room temperature, and the measured Brix and pH were listed in Table 3.

[0099]

[0100] As shown in Table 3, when the temperature of the separated liquid L3 treated with the basic anion exchange resin was 5 to 40°C, the higher the temperature, the more efficiently the pH increased (the pH of the separated liquid L4 increased), and at temperatures above 40°C, the increase in pH plateaued. This result indicates that when the temperature of the separated liquid L3 treated with the basic anion exchange resin was up to about 40°C, the higher the temperature, the less basic anion exchange resin was required to restore the pH (increase in pH) that had been reduced by the previous H-type strongly acidic cation exchange resin treatment. Furthermore, it was found that the adsorption of soluble solids by the basic anion exchange resin (the decrease in the Brix value of the separated liquid L4) was more effectively suppressed when the temperature of the separated liquid L3 treated with the basic anion exchange resin was 5 to 40°C compared to when the temperature was 80°C.

[0101] [Reference Example 2] [1] The thawed coffee extract used in Reference Example 1 was diluted with water to obtain coffee extract L1 (pH: 4.8, Brix: 1.4%, K + 50 g of the coffee extract L1 and a predetermined amount of H-type strong acid cation exchange resin (Amberlite TM FPC240 H: Organo Corporation) and stirred for 10 minutes (rotation speed: 400 rpm) using a magnetic stirrer [Magnetic Stirrer (multiple type) SM-60N: Masuda Rika Kogyo Co., Ltd.], and filtered through a 100-mesh sieve to obtain various separated liquids L3. The pH, Brix, K of the obtained various separated liquids L3 were measured. + The concentrations were measured, and the results are shown in Table 4 and FIG.

[0102]

[0103] [2] The thawed coffee extract used in Reference Example 1 was diluted with water to obtain coffee extract L1 (pH: 4.8, Brix: 30%, K + 50 g of the coffee extract L1 and various predetermined amounts of H-type strong acid cation exchange resins (Amberlite TM FPC240 H: Organo Corporation) and stirred for 10 minutes (rotation speed: 400 rpm) using a magnetic stirrer [Magnetic Stirrer (multiple type) SM-60N: Masuda Rika Kogyo Co., Ltd.], and filtered through a 100-mesh sieve to obtain various separated liquids L3. The pH, Brix, K of the obtained various separated liquids L3 were measured. + The concentrations were measured, and the results are shown in Table 5 and FIG.

[0104]

[0105] 1 and 2 , the relationship between the amount of H-form acidic cation exchange resin used and the amount of potassium ions in the separated liquid L3 can be determined depending on the Brix value of the coffee extract L1 to be subjected to the H-form acidic cation exchange resin and the H-form acidic cation exchange resin used. Similarly, the relationship between the amount of H-form acidic cation exchange resin used and the amount of potassium ions in the separated liquid L3 can be determined depending on the Brix value of the supernatant L2 to be subjected to the H-form acidic cation exchange resin and the H-form acidic cation exchange resin used. Based on an approximation line calculated from the data obtained in this way, the amount of H-form acidic cation exchange resin to be used can be determined depending on the desired level of potassium reduction.

[0106] [Reference Example 3] [1] The thawed coffee extract used in Reference Example 1 was diluted with water to obtain 1 L of coffee extract L1 (pH: 4.8, Brix: 1.4%). TM FPC240 H: Organo Corporation) was mixed with coffee extract L1 so as to give a ratio of 1.2 wt %, and the mixture was stirred (rotation speed: 1000 rpm) at room temperature for 10 minutes using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.), and the resin was removed by passing the mixture through a sieve with 150 μm openings (utility model sieve: Iida Seisakusho Co., Ltd.), yielding separated liquid L3 (pH: 2.9, Brix: 1.3%).

[0107] In a 100 mL tall beaker, various predetermined amounts of conditioned weakly basic anion exchange resin (Amberlite TM FPA53 (Organo Corporation) was placed in the flask, and after removing as much pure water as possible using a dropper, 50 g of room temperature separated liquid L3 was poured into the flask. The mixture was stirred for 1 hour (rotation speed: 400 rpm) using a magnetic stirrer [Masuda Rika Kogyo Co., Ltd. Magnetic Stirrer (multiple type) SM-60N], and passed through a 150 μm mesh sieve (utility model sieve: Iida Seisakusho Co., Ltd.) to obtain various separated liquids L4. The pH and Brix values ​​of the various separated liquids L4 obtained were measured. The results are shown in Table 6 and FIG. 3.

[0108]

[0109] [2] The thawed coffee extract used in Reference Example 1 was diluted with water to obtain 1 L of coffee extract L1 (pH: 4.8, Brix: 33%). TM FPC240 H: Organo Corporation) was mixed with coffee extract L1 so that the ratio was 16.7 wt %, and the mixture was stirred (rotation speed: 1000 rpm) at room temperature for 10 minutes using a stirrer (Three-One Motor Stirrer BL3000: Shinto Scientific Co., Ltd.), and the resin was removed by passing the mixture through a sieve with 150 μm openings (utility model sieve: Iida Seisakusho Co., Ltd.), yielding separated liquid L3 (pH: 2.4, Brix: 28%).

[0110] In a 100 mL tall beaker, various predetermined amounts of conditioned weakly basic anion exchange resin (Amberlite TM FPA53 (Organo Corporation) was placed in the flask, and after removing as much pure water as possible using a dropper, 50 g of room temperature separated liquid L3 was poured into the flask. The mixture was stirred for 1 hour (rotation speed: 400 rpm) using a magnetic stirrer [Masuda Rika Kogyo Co., Ltd. Magnetic Stirrer (multiple type) SM-60N], and then passed through a 150 μm mesh sieve (utility model sieve: Iida Seisakusho Co., Ltd.) to obtain various separated liquids L4. The pH and Brix values ​​of the various separated liquids L4 obtained were measured. The results are shown in Table 7 and Figure 4.

[0111]

[0112] 3 and 4, the relationship between the amount of basic anion exchange resin used and the pH of separation liquid L4 can be obtained depending on the Brix value of separation liquid L3 to be subjected to the basic anion exchange resin and the basic anion exchange resin used. Based on an approximation line calculated from the data obtained in this way, the amount of basic anion exchange resin used can be determined depending on the desired level of pH increase.

Claims

1. A method for producing conditioned coffee, comprising: step A of contacting a coffee extract L1 or a coffee extract supernatant L2 with an H-type acidic cation exchange resin to obtain a separated liquid L3; and step B of contacting the separated liquid L3 with a basic anion exchange resin to obtain a separated liquid L4.

2. The method of claim 1, further comprising a step C of mixing the separated liquid L4 with dregs P of the coffee extract to obtain a mixed separated liquid L5.

3. The method according to claim 2, further comprising a step D of solid-liquid separation of the coffee extract, wherein the starch P is obtained by the step D.

4. The manufacturing method according to claim 1 or 2, further comprising a step D of solid-liquid separation of the coffee extract, wherein the supernatant L2 is obtained by the step D.

5. The manufacturing method according to claim 1 or 2, wherein the Brix value of the coffee extract L1 or the supernatant L2 is 20 to 55%, and the potassium ion concentration in the separated liquid L3 is 50 to 6,300 ppm.

6. The manufacturing method according to claim 1 or 2, wherein the Brix value of the coffee extract L1 or the supernatant L2 is 0.4 to 4%, and the potassium ion concentration in the separated liquid L3 is 0 to 270 ppm.

7. The manufacturing method according to claim 1 or 2, further comprising step E of subjecting the separated liquid L4 or the mixed separated liquid L5 to at least one of dilution, concentration, sterilization, and drying.

8. A manufacturing method described in claim 1 or 2, wherein in step A, the temperature of the supernatant L2 is higher than 0°C and not higher than 25°C.

9. The method of claim 1 or 2, wherein in step B, the temperature of the separated liquid L3 is 20 to 95°C.

10. Modified coffee obtained by the manufacturing method according to claim 1 or 2.

11. Modified coffee having a potassium ion concentration of 0 to 300 ppm, a sodium ion concentration of 0 to 15 ppm, a calcium ion concentration of 0 to 20 ppm, and a chlorogenic acid concentration of 1 to 20 ppm and / or a quinic acid concentration of 50 to 350 ppm.

12. The brewed coffee according to claim 11, wherein the calcium concentration in the composition is 10 to 20 ppm.

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