JP2023164224A - Green coffee excellent in flavor, having high antioxidative property - Google Patents

Abstract

To provide a green coffee having a high antioxidative property and a desirable flavor by subjecting coffee raw beans to hydration and warming processing.SOLUTION: It has been confirmed that an antioxidative property increases by changing a hydration ratio to coffee raw beans and warming the beans by using a single medium temperature range of 45°C or higher or by combining multiple such temperature ranges. It has been revealed that, when the absorbance of a liquid obtained by diluting the green coffee extract obtained through the hydration and warming processing above so that the ethanol concentration becomes 80% is examined at the wavelength of 610 nm, the absorbance becomes 0.290 or lower. It has been further confirmed that organoleptic evaluation shows that the green coffee extract thus processed exhibits a desirable flavor, and that a processed product of the green coffee has also a desirable taste and flavor.

Description

The present invention relates to green coffee obtained by subjecting green coffee beans to water and temperature treatment, increased antioxidant properties, scientific characteristics, improved taste, and foods using the same.

Coffee contains a large amount of polyphenols, mainly chlorogenic acid, and these have been reported to have various health benefits due to their antioxidant properties.

Patent Document 1 is a method for increasing chlorogenic acid, which exhibits antioxidant properties, but this requires materials other than green coffee beans, such as the use of tourmaline or apios leaves during heating. There are no examples of products that use only green coffee beans as raw materials to increase antioxidant properties.

This chlorogenic acid is decomposed by heating, so chlorogenic acid is significantly reduced in roasted coffee compared to green coffee beans. As a way to solve this problem, ``green coffee,'' in which green coffee beans are not roasted, has been released. However, conventional green coffee has a strong grassy smell that is characteristic of green coffee beans, making it difficult to drink.

Japanese Patent Application Publication No. 2018-130115

The object of the present invention is to increase the antioxidant properties of green coffee by adding water and heating green coffee beans, improve the odor and unpleasant taste of conventional green coffee, and produce a good green coffee extract or process it. The goal is to get the food you want.

Another purpose is to demonstrate the scientific characteristics of green coffee, which is obtained by adding water and heating, in terms of wavelength absorption.

Green coffee obtained by heating with varying proportions of water, heated at a temperature of 45°C or higher, or heated in combination, is ground to obtain DPPH, an indicator of antioxidant properties. Radical scavenging activity was measured and it was confirmed that antioxidant properties increased in all cases.

In order to scientifically characterize the green coffee obtained by adding water and heating, we diluted the green coffee extract with ethanol, measured the turbidity and absorbance at a wavelength of 610 nm, and compared the absorbance with untreated green coffee. was confirmed to be small.

The extract of green coffee obtained by adding water and heating and the extract of unprocessed green coffee were subjected to a sensory test, and the green coffee obtained by adding water and heating had a better flavor than the unprocessed green coffee. It was confirmed that

Green coffee obtained by adding water and heating was processed into sweets and dishes, and it was confirmed that the products had a good taste.

According to claim 1, claim 2, claim 3, claim 4, or claim 5 of the present invention, although it is a green coffee with increased antioxidant properties, it has a good aroma and reduces the conventional grassy odor and unpleasant taste. It can be used to produce green coffee extracts with a taste of

To confirm the increase in antioxidant properties, green coffee beans were hydrated and heated, and then heated at 108°C for 10 minutes to inactivate polyphenol oxidase.

Sample 1 was heated at a single temperature of 45° C. or higher for 3 hours or more after adding water.

Samples 2 to 5 were heated for 3 hours or more using multiple combinations of temperatures of 45° C. or higher after adding water, and the combinations were different.

Sample 6 is obtained by adding 20 parts by weight of water to 100 parts by weight of green coffee beans and heating the mixture at 45° C. or higher for 3 hours or more.

For comparison, green coffee beans were similarly treated at 108°C for 10 minutes to deactivate polyphenol oxidase.

Samples 1 to 6 and the comparison were ground with water, centrifuged, the supernatants were freeze-dried, dissolved in water to a concentration of 0.02 g/mL, and the DPPH radical scavenging activity was measured. Calculations were made taking moisture into account and expressed as Trolox capacity per 100g of green coffee beans.

The results are shown in Table 1.

From the above, green coffee obtained by adding water and heating shows 1.1 times more antioxidant properties than untreated green coffee, and to increase antioxidant properties, it is necessary to heat the coffee at 45℃ or higher. It was confirmed that heating using a combination of multiple medium temperature ranges is optimal.

Green coffee beans are heated and hydrated, heated at 108℃ for 10 minutes to deactivate polyphenol oxidase, and ground. Grinded green coffee is then heated at 105℃ for 10 minutes by adding 10 times the amount of water to the green coffee beans. Heat, remove the supernatant by centrifugation (14,000 rpm, 10 minutes), prepare an extract, dilute it with ethanol to a final ethanol concentration of 80%, and leave it in the refrigerator for 30 minutes until the precipitate is uniform. The mixture was stirred well so that the absorption was measured at a wavelength of 610 nm.

For comparison, untreated green coffee beans were heat-treated at 108° C. for 10 minutes, an extract was prepared in the same manner, ethanol was added in the same manner, and the absorption at a wavelength of 610 nm was measured.

Seven types of green coffee beans were used, and they were selected so that they could be compared based on production area, variety (Arabica or Robusta), and whether or not they were decaffeinated.

The results of the production area, product name, and absorption wavelength of 610 nm are shown in Table 2 below.

From this result, it was confirmed that green coffee obtained by adding water and heating has an absorption wavelength of 0.138 or less at 610 nm, regardless of the origin, variety, or whether it is decaffeinated or not. .

Put 8g each of watered/warmed green coffee and unprocessed green coffee into a French press coffee maker, pour in 300mL of 90℃ hot water, stir 5 times, cover with a lid, and after 3 minutes and 30 seconds, pass through a wire mesh filter for 5 seconds. An extract was prepared by pressing down, and this was subjected to sensory evaluation using the SD method.

Using a 7-point scale from -3 to +3, the evaluation items are 8 items: intensity of sweet aroma, intensity of grassy odor, intensity of sweetness, intensity of bitterness, intensity of sourness, intensity of umami, goodness of aftertaste, and deliciousness. And so.

The panel consisted of 20 people, and the average value of each item for each sample was determined.

Table 3 summarizes the results.

As shown in Table 3, the treated green coffee had an increased sweet aroma, reduced grassy odor, improved sweetness, and was highly rated for its good aftertaste and deliciousness.

From this, it was determined that both the aroma and taste of green coffee improved by adding water and heating.

Put 20 g of roasted coffee and 8 g of ground, watered and heated green coffee or unprocessed green coffee into a warmed French press coffee maker, pour in 300 mL of 90°C hot water, stir 5 times, cover with a lid, After 3 minutes and 30 seconds had elapsed, the wire mesh filter was pressed down for 5 seconds to create an extract, which was subjected to sensory evaluation using the SD method.

Using a 7-point scale from -3 to +3, the evaluation items are 8 items: intensity of sweet aroma, intensity of grassy odor, intensity of sweetness, intensity of bitterness, intensity of sourness, intensity of umami, goodness of aftertaste, and deliciousness. And so. The panel consisted of 20 people, and the average value of each item for each sample was determined.
Table 4 summarizes the results.

As shown in Table 4, the treated green coffee and roasted coffee blends had an increased sweet aroma, sweetness and umami, and were highly rated for good aftertaste and deliciousness.

It has been found that watered and heated green coffee can provide sufficient flavor even when mixed with roasted coffee.

Green coffee was made by adding water and heating to a final moisture content of 83%. After heating at high pressure for 10 minutes at 121℃, and after cooling, we coated it with chocolate and tasted it, and it tasted good. .

Green coffee with a final moisture content of 20% obtained by adding water and heating to green coffee beans is ground, put 20g into a tea bag, and cook in a rice cooker with 2 cups of polished rice and water. When I tried it, I was able to make tea rice with a good flavor.

Green coffee is made into a fine powder by adding water and heating to green coffee beans to give a final moisture content of 8%.Add 15g of this powder to 370g of cookie dough, mix and bake to create a flavorful cookie with a sweet aroma. became.

The results of Examples 5, 6, and 7 showed that green coffee obtained by adding water and heating can be applied to various processed foods.

Claims (5)

It is characterized by a moisture value of 8-83% obtained by adding 20-71 parts by weight of water to 100 parts by weight of green coffee beans and holding it at a medium temperature range of 45°C or higher for 3 hours or more. green coffee. 2. The green coffee according to claim 1, wherein the antioxidant property of the green coffee obtained by the treatment is 1.1 times or more. Grind the green coffee obtained by processing, add 10 times the volume of water to the amount of green coffee beans, heat at 105°C for 10 minutes, remove the supernatant by centrifugation, and extract the final ethanol concentration of 80%. The green coffee according to claim 1, wherein the absorbance at a wavelength of 610 nm of a solution diluted with ethanol is 0.290 or less. 2. The green coffee according to claim 1, wherein the taste and aroma of food products made from the green coffee obtained by the processing are better than before the processing step. A food product characterized by using the green coffee or its extract according to any one of claims 1 to 4.