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WO2016072111A1 - Agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au café - Google Patents

Agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au café Download PDF

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Publication number
WO2016072111A1
WO2016072111A1 PCT/JP2015/067961 JP2015067961W WO2016072111A1 WO 2016072111 A1 WO2016072111 A1 WO 2016072111A1 JP 2015067961 W JP2015067961 W JP 2015067961W WO 2016072111 A1 WO2016072111 A1 WO 2016072111A1
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Prior art keywords
coffee
enhancing
flavor
roasted
modulating agent
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PCT/JP2015/067961
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English (en)
Japanese (ja)
Inventor
柴乃 中西
俊介 瀧嶋
純寛 園田
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T Hasegawa Co Ltd
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T Hasegawa Co Ltd
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Priority to CN201580058731.4A priority Critical patent/CN107072234A/zh
Priority to JP2016557464A priority patent/JP6338228B2/ja
Priority to JP2016557466A priority patent/JP6381055B2/ja
Priority to CN201580058542.7A priority patent/CN107072233A/zh
Priority to PCT/JP2015/070760 priority patent/WO2016072114A1/fr
Priority to TW104136175A priority patent/TWI677289B/zh
Priority to TW104136177A priority patent/TWI678158B/zh
Publication of WO2016072111A1 publication Critical patent/WO2016072111A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract

Definitions

  • the present invention provides a unique coffee flavor imparting, enhancing or modulating agent for coffee foods and beverages obtained by bringing a coffee extract into contact with superheated steam and heat-treating, and a coffee flavor imparting, enhancing or modulating agent for the coffee foods and beverages
  • the present invention relates to a method for imparting or enhancing a coffee flavor to be added in a small amount to food.
  • Coffee is the most popular favorite drink that is loved all over the world. In China and other countries where tea culture has been centered, the culture of fast food shops and coffee shops in Europe and the United States is rapidly growing along with economic growth. The demand is increasing rapidly.
  • canned coffee beverages such as canned coffee, chilled-type coffee beverages, coffee beverages in plastic bottles, etc. that have developed uniquely in Japan as a response to consumers' desire to simply and anywhere coffee
  • Many processed coffee products such as instant coffee, which are widely used in general households, are consumed.
  • high-quality, freshly brewed coffee is always low. It is available at a price and can be enjoyed on a daily basis.
  • canned coffee and chilled coffee accompanied by heat sterilization are forced to struggle for distribution and quality maintenance, and it has the effect of imparting a feeling of "freshly roasted, ground, freshly brewed"
  • the demand for materials is increasing.
  • Coffee from coffee shops offered in “freshly roasted, freshly ground, freshly brewed”, canned coffee, instant coffee, etc. are roasted coffee beans and extracted with water to hot water.
  • the coffee extract obtained is basically the same.
  • the coffee extract may be concentrated or in the form of a dry powder, but these are hereinafter collectively referred to as a coffee extract.
  • coffee extracts are processed into various coffee products such as sugar, milk and other ingredients added. Since the components in the coffee extract are very unstable, it is known that the good taste and fragrance at the time of extraction, the so-called flavor balance, can be easily lost through production, distribution and storage. In response to this, proposals have been made to enhance and supplement the aroma of coffee by various methods (Patent Documents 1 to 3).
  • the characteristic sweet and fragrant flavor of coffee is expressed mainly by the Maillard reaction that occurs when sugar and amino acids are heated when roasting coffee beans, and in addition, chlorogenic acid, caffeic acid, quinic acid, etc. It is known that various components in coffee beans are involved in a complicated manner. While the Maillard reaction that produces the flavor of roasted coffee is an oxidative reaction, oxidation is a major enemy for coffee whose ingredients are easily changed, especially for beans with a high degree of roasting due to the extremely low water content due to roasting. Since the ratio of coffee oil in the beans becomes high, there is a problem that oxidation deterioration after roasting easily proceeds, and that it is easy to catch fire and is industrially dangerous.
  • Japanese Patent No. 4996145 Japanese Patent No. 5455331 Japanese Patent No. 5575517 Japanese Patent No. 2535123 Japanese Patent No. 4732777 Japanese Patent No. 4628946 JP-A-6-30754 Japanese Patent No. 4568490 Japanese Patent Application 2014-27723
  • the aroma and taste of freshly roasted coffee beans especially the complex aroma and taste of roast roasted beans, which are stable and stable, and added to coffee processed products in small amounts It is to provide a coffee flavoring / enhancing or modulating agent for food and beverages that can be easily imparted, enhanced or modulated, and a food containing the same, and a method for imparting, enhancing or modulating coffee flavor.
  • the inventors of the present invention have paid attention to a household superheated steam generator, which has been developed significantly as a new food utensil in recent years, supported by consumer's healthy taste.
  • the superheated steam is a steam gas obtained by further heating saturated steam and having a temperature higher than 100 ° C. at atmospheric pressure.
  • superheated steam is industrially used for various purposes such as heat treatment including heat sterilization of food, waste treatment, heat treatment of wood, and drying and washing of other materials.
  • the features of using superheated steam for cooking are (1) excellent heat transfer characteristics due to the large heat capacity of the gas, and rapid heating is possible.
  • the generated superheated steam expels air and is as low as 0.1% or less. They can be heated in an oxygen atmosphere, and (4) they can be used safely at normal pressure because they can be used at normal pressure.
  • the present inventors paid attention to the characteristics of the above-mentioned superheated steam, which is not found in the conventional heating method, and does not use superheated steam for roasting coffee beans, but has not been attempted so far. We considered using it for the heat treatment of the coffee extract obtained by extracting beans.
  • the self-extracted coffee extract was concentrated to a solid content of 40%, and 2 g of this was placed on a stainless steel tray and heated at 200 ° C. using a household superheated steam oven. The water almost evaporated to the extent that a brown and bowl-like baked product was obtained, which was cooled and pulverized. Surprisingly, the pulverized product far exceeded the coffee extract used as a raw material. It has been found that when it has a coffee aroma, taste and color and is added to a coffee food or drink, it can easily, effectively impart, enhance or modulate the coffee flavor. Therefore, various studies were made on the heating conditions and the present invention was completed.
  • the present invention uses a coffee extract extracted from roasted coffee beans as a raw material, and heats the coffee extract with superheated steam (hereinafter sometimes referred to as “extract roasting”).
  • extract roasting This is a method for generating a preferable aroma and taste. So far, it has been considered that extracting a coffee extract at a high temperature and heating it after extraction basically cause aroma deterioration. However, this time, by heating the coffee extract with superheated steam with low moisture content, the ingredients in the coffee extract change, and the freshly scented fragrance and taste, especially deep roast roasting, that has been considered difficult until now
  • the complex aroma and taste of beans hereinafter, these flavors are sometimes referred to as “roasted flavor”, or the aroma is sometimes referred to as “roasted incense”.
  • This method is a new technique for imparting the complex aroma and taste (roasted flavor) of roasted coffee beans, and is a stable method with little fear of oxidative degradation.
  • a flavor imparting, enhancing or modulating agent for coffee flavored foods and drinks obtained by bringing a water extract of roasted coffee beans into contact with superheated steam.
  • the contact condition between the water extract of roasted coffee beans and superheated steam is such that the pressure is approximately atmospheric pressure, the temperature is within a range of 170 ° C. to 300 ° C., and the time is 0.2 minutes to 2 hours. Flavor imparting, enhancing or modulating agent for coffee flavored foods and beverages within the range.
  • a method for producing a flavor-imparting, enhancing or modulating agent for coffee-flavored food or drink comprising the following steps (1) to (3): (1) A step of contacting a water extract of roasted coffee with superheated steam to obtain a superheated steam treated product, (2) A step of cooling and solidifying the superheated steam distillation product obtained in step (1), (3) A flavor imparting, enhancing or modulating agent for coffee-flavored foods and drinks obtained by the method of steps [5] and [4] for pulverizing the solidified product obtained in step (2).
  • [6] A coffee flavored food / beverage product to which a flavor imparting, enhancing or modulating agent is added for the coffee flavored food / beverage product according to any one of [1] to [3] and [5].
  • a method for imparting, enhancing or modulating a coffee flavor of a coffee flavored food or beverage wherein a flavor imparting, enhancing or modulating agent for the coffee flavored food or beverage according to any one of [1] to [3] and [5] is added to the food or beverage. .
  • FIG. 1 is a diagram showing the molecular weight distribution of concentrated coffee extract A, comparative product 1, instant coffee A, and product 8 of the present invention.
  • the water extract of roasted coffee beans refers to an extract (hereinafter referred to as “coffee extract”) obtained by extracting roasted coffee beans with water such as warm water or hot water.
  • coffee extract an extract obtained by extracting roasted coffee beans with water such as warm water or hot water.
  • green coffee beans that are raw materials of roasted coffee beans used for the coffee extract are selected.
  • the green coffee beans there are no particular limitations on the green coffee beans, and any of Arabica, Riberica, Robusta, etc. may be used, and green coffee beans of any origin such as Brazil, Colombia, Indonesia, etc. can be used regardless of the type or production area.
  • the green coffee beans one type of green beans may be used alone, or two or more types of green beans blended may be used.
  • a raw material obtained by roasting these green beans with a coffee roaster or the like can be used as a raw material, but is not limited thereto.
  • roasting of green coffee beans which can be performed by a conventional method using a coffee roaster or the like.
  • it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring.
  • the degree of roasting of the coffee beans may be in any range as long as it is roasted to the extent that it is usually used for drinking, but for example, roasting is performed so that the L value is 14.5-30.
  • the L value is an index representing the degree of roasted coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100.
  • the L value of roasted beans that are normally used for drinking is approximately the following level. Italian roast: 16-19, French roast: 19-21, Full city roast: 21-23, City roast: 23-25, High roast: 25-27, Medium roast: 27-29.
  • the roasting degree of the coffee beans used in the present invention can be 14.5 to 30, preferably 16 to 20.
  • part of the beans whose L value exceeds 30 or whose L value is less than 14.5 is used as long as it does not impair the flavor imparting, enhancing, or modulating agent flavor of the coffee flavored food and drink of the present invention. Is also possible.
  • the roasted coffee beans are crushed, and extracted according to conventional methods, using a batch continuous extraction device, drip-type extraction device, multi-function device with a stirrer, and other extraction devices with hot water or hot water and filtered.
  • the coffee extract can be obtained by doing this, but is not limited thereto.
  • the coffee extract can be obtained by various methods, for example, by using various methods such as vacuum concentration, freeze concentration, reverse osmosis membrane concentration, and concentration using a synthetic adsorbent. What was pulverized by various methods, such as spray drying and freeze drying, is also called a coffee extract here.
  • coffee extracts are available on the market, and the desired coffee extract can be purchased as a commercial product by specifying the type of beans and the degree of roasting. It can also be used.
  • commercially available instant coffee is basically prepared by the same production method as these coffee extracts, and can be used as a coffee extract in the present invention.
  • the soluble solid content of the coffee extract used in the product of the present invention is 10% by mass to 100% by mass and can be divided into two according to the properties of the coffee extract.
  • One is liquid coffee whose soluble solid content derived from coffee is in the range of 10% to 90% by mass, and the other is that whose soluble solid content derived from coffee is in the range of 90% to 100% by mass.
  • Powdered coffee Any of them can be used, but a liquid coffee or powdered coffee with less water and a high solid content, preferably using a powdered coffee, the processing time of heating to produce a preferred flavor is short, and the baked product obtained Can be obtained, and a product of the present invention having a good aroma and flavor of the roasted coffee beans produced can be obtained.
  • a coffee extract having a soluble solid content derived from coffee in the range of 25% by mass to 100% by mass, more preferably 50% by mass to 100% by mass, and even more preferably 70% by mass to 100% by mass is used.
  • the fragrance and flavor of the green coffee beans are strong, and a preferred product of the present invention can be obtained.
  • the coffee extract used in the present invention may be added and mixed with a pH adjuster such as baking soda, sodium ascorbate, an antioxidant, a fragrance, other food materials and food additives such as sugar and amino acid, if desired.
  • a pH adjuster such as baking soda, sodium ascorbate, an antioxidant, a fragrance, other food materials and food additives such as sugar and amino acid, if desired.
  • the timing may be before or after heating with superheated steam.
  • the superheated steam used in the present invention may be steam having a temperature higher than 100 ° C.
  • superheated steam is water vapor obtained by heating water to a temperature higher than 100 ° C. by further heating at normal pressure.
  • Superheated steam generators are usually classified by the difference in the heating method of steam. That is, heating is performed directly or indirectly by heating using a heater or a lamp, or directly or indirectly by high-frequency heating such as induction heating or dielectric heating.
  • the IH cooking cooker is a type that indirectly heats by induction heating
  • the microwave oven is a type that is heated directly by dielectric heating.
  • steam ovens and water ovens registered trademark, manufactured by Sharp Corporation
  • Helcio registered trademark, manufactured by Sharp Corporation
  • the temperature of the superheated steam (that is, the heating temperature) at the time of contacting with the coffee extract is a temperature higher than 100 ° C. and not higher than 1000 ° C., preferably 120 to 500 ° C., more preferably 170 to 300 ° C. Can be mentioned.
  • the heating time is generally from 0.1 minute to 5 hours, preferably from 0.1 minute to 3 hours, more preferably from about 0.2 minutes to 2 hours.
  • the coffee extract When the coffee extract is heated with superheated steam, if the coffee extract is liquid coffee containing about 60 to 80% water, a slight increase in volume occurs after heating, but shrinks with the end of heating, and the brown to It becomes a dark brown thin plate-like or plastic semi-dry solid fired product.
  • This can be pulverized by a mill and used as a powder, or it can be dissolved again by adding water and used in liquid form.
  • the degree of baking can be adjusted by the time of contact with the superheated steam and the temperature thereof, but as an index for determining the heating conditions for obtaining a baked product expressing the flavor and taste of the preferred roasted coffee beans, the following formula Can be used, that is, the roasting degree of the extract.
  • Degree of roasting extract (sample weight before heating ⁇ sample weight after heating ⁇ water content of sample before heating) / (sample weight before heating) ⁇ 100
  • the moisture content of the sample before heating is the value determined by the following equation.
  • Water content of sample before heating sample weight before heating ⁇ sample weight before heating ⁇ solid content (%) ⁇ 100
  • the water contained in the coffee extract is first evaporated and concentrated, and the value representing the degree of roasting of the extract becomes 0 when the water is completely evaporated.
  • the soluble solid content other than water is vaporized and reduced by various reactions, and the numerical value increases. Further, as the firing proceeds, the numerical value increases. If the baking proceeds too much, carbonization occurs, and the preferred aroma and taste are impaired.
  • the degree of roasting of the extract is set to a value in the range of ⁇ 30 to 30, more preferably in the range of ⁇ 10 to 25, so that the superheated steam-treated coffee extract of the present invention, that is, the coffee food or drink Coffee flavoring, enhancing or modulating agents can be obtained.
  • the baked product within this range has different aroma and taste characteristics, each has a roasted flavor, and by adding the obtained baked product to a processed coffee product, the flavor characteristics of the baked product are obtained. It is possible to grant.
  • roasted flavor here means the rich aroma and taste of freshly roasted coffee beans, especially the complex aroma and taste of deep roasted beans. A preferable roasted feeling of coffee produced, a smoked feeling generated when roasting proceeds, and the like are also included.
  • the degree of firing can be expressed by another index.
  • GPC gel permeation chromatography
  • the superheated steam-treated coffee extract having the preferred aroma and taste of the roasted coffee beans of the present invention is measured by GPC of the aqueous solution, and the integrated value of the differential refractometer (RI) response is measured. It was confirmed that the proportion of the portion having a weight average molecular weight of 200,000 or more in terms of pullulan occupies 15% or more of the entire water-soluble component in the aqueous solution.
  • the coffee extract obtained by roasting of the extract of the present invention is a baked product obtained by the above-mentioned superheated steam treatment, and produces a high-quality bitterness inherent to coffee and a very rich flavor.
  • the inventors of the present invention estimate that a component having a weight average molecular weight of 200,000 or more newly appearing in the superheated steam-treated coffee extract is involved.
  • richness is a property that gives a rich flavor of coffee, such as body feeling, thickness, response to drink, and satisfaction.
  • the superheated steam-treated coffee extract thus obtained has not yet been scientifically supported as to why it has the roasted flavor of roasted coffee beans lost in the raw coffee extract.
  • Unreacted precursor components that change into flavor components and taste components produced when roasting coffee beans such as sugar, amino acids, chlorogenic acid, caffeic acid, quinic acid, trigonelline, caffeine, fats and oils, etc.
  • Many ingredients are contained, and when these are heated with superheated steam to the same degree as roasting, that is, when extract roasting is performed, these components undergo complex chemical changes similar to the chemical changes that occur during roasting. It is presumed that the preferred aroma and taste (roasted aroma and roasted flavor) of roasted coffee beans are produced.
  • the superheated steam-treated coffee extract is a solidified product such as powder, and has an excellent characteristic that the storage stability of the scent and taste is very good compared to the liquid extract.
  • the present invention can produce lost roasted aroma and roasted flavor by heating a coffee extract obtained from ground coffee roasted beans with superheated steam, and the obtained coffee extract is of good quality. It has the bitter taste of coffee, is relatively stable after storage, and has no unpleasant scent or taste. Therefore, even if it is added to coffee foods and beverages, the balance of the coffee flavor is not impaired, and by adding a small amount to a large amount, roasting incense and roasting flavor, as well as the richness and body feeling of the coffee, roasted feeling, smoked It can be applied by changing the strength such as feeling. Further, a product obtained by pulverizing and dissolving the obtained dark brown to black fired product in a liquid can be used for coloring coffee foods and drinks because it has a small amount of precipitate and has a preferable color of coffee.
  • the coffee extract of the present invention is a unique coffee that has the aroma and complex taste of roasted coffee beans (roasted incense, roasted flavor) and the good bitterness and color of coffee, and is stable after storage. It is useful as a coffee flavor imparting, enhancing or modulating agent for food and drink. In addition, since it has the characteristic that there is no generation of unpleasant scent or taste, even if the addition amount is increased, the balance of the coffee flavor of the coffee foods and beverages is not impaired, so coffee beverages, coffee-containing milk beverages, coffee jelly, It can be used in a wide range of foods and beverages with a variety of coffee flavors, such as coffee cookies, coffee chocolate, coffee pudding, coffee bavaroa, and coffee cake. It is possible to easily impart richness, body feeling, roasted feeling, smoked feeling, etc. to various products.
  • Example 8 A heat treatment was performed in the same manner as in Example 4 except that heating was performed at 240 ° C. for 15 minutes. After heating, swelling occurred after about 3 minutes, followed by several minutes, and then contracted to obtain 16.7 g of a black-brown fired product (extract roasting degree 12.7). This was pulverized with a mill to obtain a powder (Product 8 of the present invention).
  • Comparative Example 1 400 g of the same concentrated coffee extract A as in Example 1 was weighed and heated at 150 ⁇ 2 ° C. for 15 minutes using an autoclave kettle, then quickly cooled to 30 ° C. or less and 393 g of a dark brown, liquid heated product. (Comparative product 1) was obtained.
  • Comparative Example 2 A heat treatment was performed according to the same procedure except that a sample having a coffee solid content of 60% was used in Comparative Example 1 to obtain 386 g of a dark brown liquid heated product (Comparative Product 2).
  • Comparative Example 3 A heat treatment was carried out according to the same procedure except that a sample having a coffee solid content of 80% was used in Comparative Example 1 to obtain 344 g of a heated product containing a lot of dark brown and black burnt starch (Comparative Product 3).
  • Comparative Example 4 400 g of the same instant coffee A as in Example 4 with water added to give a coffee solid content of 40% was weighed out, heated at 150 ⁇ 2 ° C. for 5 minutes using an autoclave kettle, and then quickly 30 ° C. The product was cooled to 390 g of a dark brown and liquid heated product (Comparative product 4).
  • Comparative Example 5 400 g of the same instant coffee A as in Example 4 with water added to give a coffee solid content of 60% was weighed out, heated at 150 ⁇ 2 ° C. for 10 minutes using an autoclave kettle, and then quickly heated to 30 ° C. The product was cooled to 378 g of a dark brown and liquid heated product (Comparative product 5).
  • Comparative Example 6 400 g of the same instant coffee A as in Example 4 with water added to give a coffee solid content of 80% was weighed and heated at 150 ⁇ 2 ° C. for 15 minutes using an autoclave kettle, and then quickly 30 ° C. After cooling, 312 g of a dark brown and liquid heated product was obtained (Comparative product 6).
  • the products 1 to 9 of the present invention had a very high total score of 12 to 20, whereas the comparative products 1 to 6 and the reference product 1 were as low as 6 to 10.
  • the present invention products 1, 4... Have a roasted fragrance, a roasted feeling, richness, a clear flavor, and a well-organized coffee flavor compared to the reference product 1.
  • Comparative products 1 to 5 Unlike the products 1 to 9 of the present invention, the roasted aroma and roasted feeling are very weak to weak, and there is an increase in bitterness and undesired miscellaneous taste. The clearness of the flavor is very poor and the satisfaction is low.
  • the products 1 to 9 of the present invention that have been heat-treated with superheated steam can impart roasting aroma, roasted feeling, and richness to coffee beverages. It was confirmed that strong body and roasted incense were obtained. These roasted flavors are hardly felt in the comparative products 1 to 6 heated using an autoclave, or the effect is very weak even if it is felt. In addition, the taste of coffee and the unpleasant bitterness were felt. On the other hand, the products 1 to 9 of the present invention have a small flavor and unpleasant bitterness and a clear flavor, so that it is possible to increase the amount added to foods and drinks as needed. The material was confirmed.
  • the comparative products 1 to 6 show an increase in bitterness and the formation of an unfavorable miscellaneous taste, and there is no increase in the roasted aroma and milk feeling, and the satisfaction is low or the coffee flavor of the reference product 2 is impaired. It was evaluation.
  • Comparative Examples 7-11 Concentrated coffee extracts B to F that were not heat-treated were designated as comparative products 7 to 11.
  • Sensory evaluation was performed by the evaluation method of Evaluation Method 1. Add the inventive products 10-14 and comparative products 7-11 to 0.02% in terms of solid content to the sugar-free coffee beverage for sensory evaluation, and perform sensory evaluation with five well-trained panelists It was. The results are shown in Table 3.
  • the inventive products 10 to 14 had a very high total score of 12 to 16, while the comparative products 7 to 11 and the reference product 1 were as low as 5 to 7.
  • Inventive products 10 to 14 Compared to the reference product 1, the roasted scent, roasted feeling and richness are stronger, the flavor is clearer, and the characteristics of the aroma and taste of each coffee extract are added, which is very satisfactory. It became coffee with a high feeling.
  • Comparative products 7 to 11 The flavor and richness of the coffee were slightly stronger than the reference product 1, but the roasted incense, roasted feeling, and richness of the inventive products 10 to 14 were not felt. Therefore, it was evaluated that satisfaction was low.
  • the inventive products 10 to 14 that have been heat-treated with superheated steam provide excellent characteristics (roasted flavor) such as roasted aroma, roasted feeling, and richness that are not found in comparative products 7 to 11 that are not heat-treated. can do.
  • roasted flavor such as roasted aroma, roasted feeling, and richness that are not found in comparative products 7 to 11 that are not heat-treated.
  • the flavor is clear, by increasing the amount of addition to food and drink as necessary, it is possible to easily impart the aroma and taste taking advantage of the characteristics of the aroma and taste of each coffee extract. It was confirmed to be a new material.
  • the coffee extracts of the present invention products 10-14 used beans from Guatemala, Colombia, Hawaii Kona, Kenya, Robusta Vietnam, all of which gave roasted coffee aroma and coffee richness. The effect to do was confirmed. Furthermore, the effect of enhancing the milk feeling when added to milk coffee has also been confirmed, and by changing the type of coffee beans used as the raw material of the extract, a roasted flavor that takes advantage of the characteristics of the aroma and taste of each coffee extract can be obtained. It was confirmed that it can be easily applied.
  • the molecular weight distribution was measured according to the following procedure. That is, GPC analysis was performed by using TSKgel G3000PW XL (registered trademark, manufactured by Tosoh Corporation) as a column and detecting the eluted components by RI (differential refractometer) after separation.
  • the GPC conditions are as follows.
  • pullulan As an index (standard substance) of molecular weight, pullulan (Shodex (registered trademark, manufactured by Showa Denko) STANDARD P-82, weight average molecular weight 59 ⁇ 10 2 , 118 ⁇ 10 2 , 228 ⁇ 10 2 , 473 ⁇ 10 2 , 1120 ⁇ 10 2 , 2120 ⁇ 10 2 , 4040 ⁇ 10 2 ), maltotetraose (MW 666.58) and maltohexaose (MW 990.87) were used.
  • Each sample used for analysis was diluted and prepared in ultrapure water so that the solid content was about 1%. After centrifugation (2000 xg, 10 minutes), 0.45 ⁇ m PTFE filter (registered trademark, manufactured by WHATMAN) The sample was filtered with a sample and subjected to GPC analysis. Samples of Invention Products 6-8, Comparative Product 1, Concentrated Coffee Extract A and Instant Coffee A were prepared by the above method and subjected to GPC analysis.
  • Samples of Invention Products 6 to 8, Comparative Product 1, Concentrated Coffee Extract A, and Instant Coffee A showed dozens of peaks up to about 1 million weight average molecular weight. Peaks with a weight average molecular weight of 2 ⁇ 10 5 or less were observed at almost the same elution position in any sample, and there were some differences in RI response among several peaks.
  • products 6 to 8 of the present invention have a very large peak (around 7 ⁇ 10 5 weight average molecular weight) at a portion where the weight average molecular weight is 2 ⁇ 10 5 or more, and other samples (comparative product 1, concentrated product). It was confirmed that it was significantly different from coffee extract A and instant coffee A). Furthermore, the elution position of this peak was shifted to the high molecular weight side from the peaks of the other three products. That is, it was confirmed that the average molecular weights of the products 6 to 8 of the present invention were larger than those of other samples.
  • the ratio (A / B ⁇ 100 (%)) of the integrated value (A) of the RI response amount of the portion having a weight average molecular weight of 2 ⁇ 10 5 or more to the integrated value (B) of the entire chromatogram ) was as follows.
  • the ratio of the integrated value of the RI response amount in the portion having a weight average molecular weight of 2 ⁇ 10 5 or more to the integrated value of the entire chromatogram is 18.9 to 32.
  • the value was 7%, and the value increased with the increase in the roasting degree of the extract.
  • the ratio was a value within the range of 10.2 to 11.8%, compared with the products 6 to 8 of the present invention. The value was small.
  • Example 15 The well-trained coffee extract A of Example 1 to 6 and the concentrated coffee extract A of Example 1 and the instant coffee A of Example 4 were stored as comparative products 12 and 13 at room temperature for one month, and 5 people were well trained. Sensory evaluation was performed by a panelist. The evaluation method was evaluated by the method of the evaluation method 1 in addition to directly evaluating the stored product. The results of sensory evaluation are shown in Table 5.
  • Comparative Product 12 lost a well-balanced coffee aroma of concentrated coffee extract due to storage at room temperature, and had a slightly altered coffee aroma. Moreover, the comparative product 13 was such that the preferred coffee aroma at the time of opening the instant coffee was no longer felt slightly.
  • the superheated steam-treated coffee extracts of the products 1 to 6 of the present invention were hardly altered even after being stored for one month, and the stability of the coffee aroma after production was confirmed at room temperature.

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Abstract

L'invention fournit un agent unique conférant, renforçant ou modifiant le goût de café pour une boisson ou un aliment au café qui permet de conférer, renforcer ou modifier simplement le parfum velouté ou la saveur des grains de café torréfiés fraîchement moulus par ajout en petite quantité dans un produit transformé au café ; l'invention fournit également une boisson ou un aliment avec ajout de cet agent. Un extrait aqueux de café torréfié est mis en contact avec une vapeur d'eau surchauffée, et un agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au goût de café, est obtenu. En outre, cet agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au goût de café, est ajouté à une boisson ou un aliment au goût de café, et une amélioration du goût simple et efficace est ainsi obtenue.
PCT/JP2015/067961 2014-11-05 2015-06-23 Agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au café Ceased WO2016072111A1 (fr)

Priority Applications (7)

Application Number Priority Date Filing Date Title
CN201580058731.4A CN107072234A (zh) 2014-11-05 2015-06-23 咖啡饮食品用的风味赋予、增强或变调剂
JP2016557464A JP6338228B2 (ja) 2014-11-05 2015-06-23 コーヒー飲食品用の風味付与、増強または変調剤
JP2016557466A JP6381055B2 (ja) 2014-11-05 2015-07-22 クロロゲン酸ラクトン類の増加したコーヒー豆抽出物およびその製造方法
CN201580058542.7A CN107072233A (zh) 2014-11-05 2015-07-22 增加了绿原酸内酯类的咖啡豆提取物及其制造方法
PCT/JP2015/070760 WO2016072114A1 (fr) 2014-11-05 2015-07-22 Extrait de grains de café enrichi en lactones d'acide chlorogénique, et procédé de fabrication de celui-ci
TW104136175A TWI677289B (zh) 2014-11-05 2015-11-03 咖啡飲食品用之風味賦予、增強或調整劑
TW104136177A TWI678158B (zh) 2014-11-05 2015-11-03 增加綠原酸內酯類之咖啡豆萃取物及其製造方法

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JP2014-225261 2014-11-05
JP2014225261 2014-11-05

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WO2016072111A1 true WO2016072111A1 (fr) 2016-05-12

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PCT/JP2015/067961 Ceased WO2016072111A1 (fr) 2014-11-05 2015-06-23 Agent conférant, renforçant ou modifiant le goût pour boisson ou aliment au café
PCT/JP2015/070760 Ceased WO2016072114A1 (fr) 2014-11-05 2015-07-22 Extrait de grains de café enrichi en lactones d'acide chlorogénique, et procédé de fabrication de celui-ci

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JP (2) JP6338228B2 (fr)
CN (2) CN107072234A (fr)
TW (2) TWI678158B (fr)
WO (2) WO2016072111A1 (fr)

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JP2019156780A (ja) * 2018-03-14 2019-09-19 味の素株式会社 キサンチンオキシダーゼ阻害剤
JP2020130036A (ja) * 2019-02-19 2020-08-31 雪印メグミルク株式会社 インスタントコーヒー類の製造方法
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CN114521605A (zh) * 2022-02-17 2022-05-24 德宏芸茶屋咖啡有限公司 一种降低咖啡豆中咖啡因含量的方法
CN115381130B (zh) * 2022-08-19 2024-09-10 深圳萨特瓦生物科技有限公司 咖啡精制物及其制备方法、应用和电子烟烟油
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CN107072234A (zh) 2017-08-18
TWI677289B (zh) 2019-11-21
JP6381055B2 (ja) 2018-08-29
TWI678158B (zh) 2019-12-01
CN107072233A (zh) 2017-08-18
TW201618674A (zh) 2016-06-01
JP6338228B2 (ja) 2018-06-06
JPWO2016072111A1 (ja) 2017-05-25
TW201616974A (zh) 2016-05-16
JPWO2016072114A1 (ja) 2017-05-18
WO2016072114A1 (fr) 2016-05-12

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