WO2020016977A1 - Coffee flavor-imparting agent - Google Patents

Abstract

To provide an agent for imparting a coffee flavor with characteristic coffee fragrance, in particular, rich voluminousness in the middle to last notes of the fragrance and also to provide a food or beverage having a coffee flavor well-balanced with the top note of the fragrance. This problem can be solved by: a powdery or granular coffee flavor-imparting agent characterized by comprising a water-insoluble finely ground roasted coffee bean powder having a median diameter of from 10±5 to 30±5 μm and coffee oil at a ratio by mass of from 99:1 to 90:10; and a food or beverage having a coffee flavor which contains the coffee flavor-imparting agent.

Description

Coffee flavoring agent

The present invention relates to a coffee flavor-imparting agent for imparting coffee flavor to food and drink, and a method for producing a coffee-flavored food and drink.

Coffee is one of the beverages consumed around the world, and is widely consumed at home and at work because of its relaxing effect and caffeine awakening effect. Conventionally, as a material for imparting the flavor of coffee, a coffee extract, a concentrate thereof, a powdered product, a coffee flavor, or the like has been used. However, the coffee extract can give a natural coffee flavor, but has the disadvantages of low potency and lack of stability. Further, when the coffee extract is concentrated or powdered, it has a disadvantage that most of the aroma is lost in the process.

As a material to supplement the taste of coffee, crushed roasted coffee beans are used for instant coffee, etc., but depending on the particle size, there are some that give a rough tongue feel and give discomfort . Regarding the particle size of the ground coffee, for example, a technique has been proposed in which the average particle size is reduced to 2 μm or less to eliminate the feeling of roughness and provide a smooth food and drink to the mouth (Patent Document 1). Can have difficulties in handling powder, such as scattering and moisture absorption. For an appropriate particle size, a method has been proposed for producing a coffee beverage having a strong flavor and a strong concentration by adjusting the content of water-insoluble particles in a beverage to 25 ppm or more for less than 10 μm and 10 ppm or less for 10 μm or more. However, there is a demand for a material having a stronger flavor (Patent Document 2).

Materials that enhance the flavor of coffee include coffee oil obtained by squeezing roasted coffee beans or by supercritical carbon dioxide extraction, etc., but the coffee oil itself is oil-soluble, so it is used as it is in coffee drinks For example, a method of physically miniaturizing and stabilizing coffee oil by homogenizing a coffee oil (Patent Document 3), a fragranced coffee beverage in which coffee oil is uniformly dispersed in soluble coffee powder Production method (Patent Document 4), powdered coffee oil-containing composition containing coffee oil, medium-chain fatty acid triglyceride, granulating base and polyhydric alcohol (Patent Document 5), etc. Further technological development was required in terms of strength and balance.

JP 2005-124486 A JP-A-2017-79678 JP-A-4-210555 JP 2001-508658 A JP 2016-42817 A

The problem to be solved by the present invention is to provide a coffee flavor imparting agent having an excellent flavor of coffee, particularly the volume of the flavor from the middle to the last, and furthermore, by combining it with a fragrance, balance with the top scent. It is to provide a good coffee flavored food and drink.

In order to solve the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by combining a water-insoluble roasted coffee bean fine powder having a specific median diameter and coffee oil, and furthermore, by combining with a fragrance, handling is improved. It has also been found that a good and excellent balanced coffee flavor imparting agent can be obtained, thereby completing the present invention.

That is, the present invention is based on the following configuration.
[1] A water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil are contained in a weight ratio of 99: 1 to 90:10. , Powdery or granular coffee flavoring agent.
[2] The coffee flavor-imparting agent further comprising a fragrance having a logP value of 1.72 or less.
[3] A coffee flavored food or drink comprising the coffee flavor imparting agent.
[4] The coffee-flavored food or drink as described above, wherein the addition amount is 0.005 to 10% by mass.
[5] A powder or granule containing a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil in a mass ratio of 99: 1 to 90:10. A method for producing a coffee-flavored food or drink, characterized by adding a coffee flavor-imparting agent.
[6] A water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil are contained in a mass ratio of 99: 1 to 90:10, and the log P value is further increased. A method for producing a coffee-flavored food or drink, comprising adding a powdery or granular coffee flavor-imparting agent containing a fragrance of 1.72 or less.
[7] The method for producing a coffee-flavored food or drink as described above, wherein the addition amount is 0.005 to 10% by mass.
[8] A water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil are added in a weight ratio of 99: 1 to 90:10. A method for producing a coffee-flavored food or drink, comprising a step of homogenizing the water-insoluble finely ground roasted coffee bean powder and the coffee oil during the production process. Method.
[9] A water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil are added in a mass ratio of 99: 1 to 90:10, and the log P value is further increased. A method for producing a coffee-flavored food or drink, comprising adding a flavor that is 1.72 or less, wherein the water-insoluble finely ground roasted coffee bean powder, the coffee oil and / or the A method for producing a coffee-flavored food or drink, comprising a step of homogenizing a flavor.
[10] The method for producing a coffee-flavored food or drink as described above, wherein the total amount of the added coffee oil and the fragrance having a log P value of 1.72 or less is 0.005 to 10% by mass.

The coffee flavor-imparting agent of the present invention can provide a coffee flavor-imparting agent having an excellent flavor of coffee, particularly the volume of the flavor from the middle to the last. And a balanced coffee flavored food and drink can be provided.

コ ー ヒ ー The type of coffee beans used in the present invention is not limited, and a single variety or a blend can be used.

The degree of roasting of the roasted coffee beans used in the present invention is not particularly limited, but the preferred roasting L value is 14 to 27, more preferably 15 to 24, and most preferably 18 to 22. It is. By setting the roasting L value in the range of 15 to 24, so-called medium deep roast to deep roast (medium roast, high roast, city roast, full city roast, French roast in the American style), favorable bitterness can be obtained. The water-insoluble particles having a small median diameter can be increased while giving the unique aroma of coffee, and the roasting L value is set to 18 to 22 called city roast or high roast, whereby the water-insoluble particles having a small median diameter are obtained. Can be further increased.
In the present invention, all the roasted beans may satisfy the above roasted L value, or the roasted beans having the roasted L value and the roasted beans other than the roasted L value (for example, light roasting ( Light roast, cinnamon roast) and medium roast (medium roast, high roast) may be used in combination.
The roasting method may be a general method, and can be performed by a method such as a direct fire method, a hot air method, or a semi-hot air method. The roasting method, temperature, and time may be appropriately selected to achieve a desired degree of roasting and according to the characteristics of the coffee beans. Further, the roasting L value can be measured using a general Hunter color difference meter.

水 The median diameter of the water-insoluble finely ground roasted coffee bean powder used in the present invention is preferably 10 ± 5 to 30 ± 5 μm. When the median diameter is less than 5 μm, the titer may be felt slightly weak, and when the median diameter exceeds 35 μm, the tongue may feel slightly rough, which is not preferable. The method of pulverizing the roasted coffee beans is not particularly limited as long as it falls within such a median diameter, but it is preferable to use a freeze-pulverization method from the viewpoint of the flavor intensity. Here, the measurement of the median diameter is not particularly limited, but a laser diffraction type particle size distribution analyzer (NICOMP C370 manufactured by Nozaki Sangyo Co., Ltd.) or the like can be used.

コ ー ヒ ー The coffee oil used in the present invention can be used regardless of the production method. Examples include squeezed extract, supercritical extract, steam distillate, organic solvent extract, extract by fat adsorption method, etc., but not limited thereto, steam distillation and SCC (spinning cone column) treatment And those extracted from the residue after the fragrance component is collected. As the coffee oil used in the present invention, a pressed extract or a supercritical carbon dioxide extract is preferably used.

In the present invention, when the coffee oil is dispersed and used in the water-insoluble finely ground roasted coffee bean powder, the amount used is usually in the range of 99: 1 to 90:10, preferably 99: 1. Used within the range of 95: 5. When the usage ratio is smaller than 99: 1, the intensity of the flavor may be slightly insufficient, and when the usage ratio exceeds 90:10, the fluidity may be slightly lacking. It is preferable that the coffee oil is uniformly dispersed in the coffee bean powder using a stirrer or the like.

In the present invention, it is preferable to use a flavor in addition to the water-insoluble finely ground roasted coffee bean powder and coffee oil. The flavor can impart the top flavor among the coffee flavors, and the volume of the flavor can be increased while maintaining the overall balance. Those that are suitable as such fragrances are those having a log P value of 1.72 or less, such as 2,3-pentanedione, 2-methylpyrazine, 2-acetylfuran, 2,5-dimethylpyrazine, Ethyl pyrazine, furfural, furfuryl acetate, furfuryl methyl ether, 5-methylfurfural, 2-methylbutanol, furfuryl methyl sulfide and the like can be mentioned. Here, logP is an octanol-water-partition coefficient at 25 ° C., which is a measure for partitioning a substance between an octanol phase and an aqueous phase and is defined by the following formula. Examples of the calculated values can be obtained from the Society's free chemical database ChemSpider. Note that, in this specification, at 25 ° C., the Chemical Substances Control Law, Revised 4th Edition, “Method for measuring distribution coefficient (1-octanol / water) of chemical substances <1>” (published by The Chemical Daily) Means the value measured by the method.
logP = log ([substance] Octanol / [substance] Water)
(In the above formula, “[substance] Octanol” indicates the molar concentration of the substance in the octanol phase, and “[substance] Water” indicates the molar concentration of the substance in the aqueous phase.)

As another embodiment of the present invention, in the production of a coffee flavored food or drink, it can be produced by separately adding a water-insoluble finely ground roasted coffee bean powder and coffee oil and / or flavor to the food or drink. In this case, the present invention can be achieved if there is a step of homogenizing water-insoluble finely ground roasted coffee bean powder and coffee oil and / or flavor during any of the food and beverage production steps. . As such a homogenization treatment step, a pressure treatment of 0 to 50 MPa is usually used, and preferably a pressure treatment of 15 to 20 MPa is used. If the pressure is less than 0 MPa, homogenization is not sufficient, and if the pressure exceeds 50 MPa, the median diameter of the water-insoluble finely ground roasted coffee bean powder may change. It is also effective to treat the homogenization step together with other liquid raw materials used for food and drink production.

The coffee flavor imparting agent of the present invention can be used not only in the form of powder but also in the form of granules obtained by aggregating and granulating powder. In order to form a granule, it is preferable to granulate by adding a granulating base.

に は Dextrin, starch, modified starch, pregelatinized starch and the like can be used as the granulation base. The DE of the dextrin is not particularly limited, but a dextrin having a DE of 2 to 20 is particularly preferable.

Further, a solid content other than the granulated base may be added to the granulated base described above as an auxiliary material. As the solid content, whole milk powder, skim milk powder, powdered whey, soybean powder, fruit juice powder, sweetener and the like can be used alone or in an appropriate combination, but is not limited thereto.
Further, in order to suppress aggregation and precipitation of insoluble solids in the beverage and improve solubility, a dispersant such as dietary fiber or a silicate compound may be used in combination. The proportion of the dispersant can be appropriately selected depending on the type of the solid used, the intended use of the powdery or granular coffee oil-containing composition, and the like, but is preferably 0.1 to 20% by mass. Is preferred.

コ ー ヒ ー In the coffee flavor enhancer of the present invention, a beverage composition can be prepared by adding other optional components usually used for food and drink or for medicine. Optional components used include, for example, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, reinforcing agents, disintegrants, binders, lubricants, plasticizers, and the like. It can be used by adding.

The coffee flavor-imparting agent of the present invention can be used not only for coffee products such as black coffee beverages and powdered instant coffee but also for other beverages and foods for flavoring. For example, milk drinks, lactic acid drinks, fruit and vegetable drinks, fruitless drinks, carbonated drinks, sports drinks, soft drinks such as caffeine-free coffee and tea, alcoholic drinks such as chuhai, ice cream, sherbet and other frozen desserts, and jelly , Puddings and other desserts, snacks, cookies, cakes, buns, chocolate, chewing gum, candy, ramune confectionery, tablets, tablet confectionery and other confectionery, confectionery bread, bread and the like, and nutritional foods. However, the present invention is not limited to these.

In the above-mentioned method of use, it can be used usually in an amount of 0.005 to 10% by mass, preferably 0.007 to 7% by mass, more preferably 0.01 to 5% by mass, based on the food or drink. . If the added concentration is less than 0.005% by mass, the coffee-like flavor may not be felt. On the other hand, if the added concentration exceeds 10% by mass, the flavor of the coffee oil itself may be protruded and the flavor balance may be impaired. . In order to sufficiently exert the effects of the present invention, it is most desirable that the amount added is 0.01 to 5% by mass.

Hereinafter, the present invention will be described more specifically with reference to examples, but the technical scope of the present invention is not limited to these examples. All percentages in the examples are% by mass unless otherwise specified, and the numerical values in the table relating to the composition of the composition indicate parts by mass. In the examples, both water-insoluble finely ground roasted coffee beans powder and coffee oil were purchased and used commercially.

(Examples 1 and 2, Comparative Examples 1 and 2)
5 parts by mass of coffee oil is added to 95 parts by mass of four kinds of water-insoluble finely ground roasted coffee beans powders having different median diameters (10 ± 5 μm, 30 ± 5 μm, 50 ± 5 μm, 100 ± 5 μm), and a stirrer is added. And then uniformly dispersed to prepare a coffee flavor imparting agent of the present invention and a coffee flavor imparting agent of a comparative example.

(Test Example 1)
The flavor of the coffee flavor imparting agents of Examples 1 and 2 and Comparative Examples 1 and 2 was evaluated by a sensory test. The evaluator performed the test with 10 skilled panels, and evaluated those added to water at 0.05%. The evaluation items were five items: fragrance, taste, roast feeling, smoothness, and lingering finish. The water-insoluble finely ground roasted coffee beans powder of 30 ± 5 μm itself was used as four points of comparative products. Scores and bad feelings were scored on a 7-point scale, and the average score was calculated. The results are shown in Table 1.

結果 The results in Table 1 show that the coffee flavor imparting agent of the present invention is excellent in flavor.

(Examples 3, 4 and Comparative Example 2)
A coffee flavor-imparting agent was prepared in which the content ratio of the water-insoluble finely ground roasted coffee bean powder (30 ± 5 μm) and the coffee oil was changed in the range of 99: 1 to 70:30.

(Test Example 2)
The flavor of the coffee flavor imparting agents of Examples 3 and 4 and Comparative Example 2 was evaluated by a sensory test. The evaluator performed the test with 10 skilled panels, and evaluated the ones added at 0.05% in water according to the same evaluation criteria as in Test Example 1. In addition, the physical properties (fluidity) of the powder and the oil floating were evaluated visually. The results are shown in Table 2.

結果 The results in Table 2 show that the coffee flavor imparting agent of the present invention is not only excellent in flavor, but also has no problem in physical properties as a powder.

(Test Example 3)
The coffee flavor-imparting agent of Example 1 was added to black coffee according to the formulation in Table 3 at 0.05%, and the flavor was evaluated. As a comparison product, 0.05% of a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 μm was added, and the evaluation value was set to 4 points. The evaluation items were the top strength of the fragrance and the strength of the middle. The test was performed in the same manner as in Test Example 1 except that the last strength, the strength of the entire fragrance, and the taste were all five. Table 4 shows the evaluation results.

か ら From the results in Table 4, the coffee flavor imparting agent of Example 1 showed excellent effects on black coffee as a whole, though the top fragrance was slightly lacking, although it was slightly lacking.

(Test Example 4)
The coffee flavor imparting agent of Example 2 was added to milk coffee according to the formulation in Table 5 at 0.05%, and the flavor was evaluated. As a comparative example, 0.05% of a water-insoluble finely ground roasted coffee bean powder having a median diameter of 30 ± 5 μm was added in the same manner as in Test Example 3. Table 6 shows the evaluation results.

(Example 5, Comparative Example 6)
Using the coffee flavor imparting agent of Example 4, the ice cream of the present invention was prepared according to the formulation shown in Table 7. As a comparative product, an ice cream of Comparative Example 6 was prepared using water-insoluble finely ground roasted coffee bean powder itself having a median diameter of 30 ± 5 μm.

(Test Example 5)
The flavors of the ice creams of Example 5 and Comparative Example 6 were evaluated. The evaluation was performed in the same manner as in Test Example 3, and the evaluation results are shown in Table 8.

(Test Example 6)
In the coffee flavor-imparting agent of the present invention, since the fragrance top note was somewhat unsatisfactory, a search was made for an aroma component to make up for it. When an appropriate concentration of various flavor components was added to the coffee flavor-imparting agent of the present invention, and the effects thereof were closely examined, it was found that a high correlation was observed between the effect and the logP value. In the evaluation of the top note (initiality of the fragrance), based on the method described in JP-A-2009-31138, 10 points with the highest initiality and 10 points with the lowest initiality were assigned based on the method described in JP-A-2009-31138. Evaluation was performed. Table 9 shows the results.
The technique described in the above publication is a method for simply, objectively and efficiently evaluating the characteristic (initiality or persistence) of the fragrance in the oral cavity. Specifically, "During a food or drink containing a fragrance compound that emits a fragrance, the fragrance component of the food and drink time 0 to t1 which passes through the nose and is discharged from the nose and the food and drink time 0 to t2 (t1 <t2) , And the amount of the fragrance component from time 0 to t1 was measured using a gas chromatograph, the peak area value was A1, and the amount of the fragrance component from time 0 to t2 was measured using a gas chromatograph under the same conditions. A2 / A1 <t2 / t1, when the peak area value measured in the above is A2 / A1 <t2 / t1, the perfume compound is positioned as a primary fragrance compound expressing a diffusible odor at the start of eating and drinking, while A2 / A1> t2 / t1 as a long-lasting fragrance compound which develops a long-lasting fragrance. "

結果 From the results in Table 9, it was shown that the fragrance component having a logP value of 1.72 or less was the fragrance component used for reinforcing the top note in the present invention. Specific compounds are as follows. 2,3-pentanedione, 2-methylpyrazine, 2-acetylfuran, 2,5-dimethylpyrazine, 2-ethylpyrazine, furfural, furfuryl acetate, furfuryl methyl ether, 5-methylfurfural, 2-methylbutanol and furfuryl methyl Sulfide.

(Production Example 1)
According to the formulation of Table 10, coffee oil A containing a common coffee flavor was prepared.

(Production Example 2)
According to the formulation of Table 11, coffee oil B containing the coffee flavor used in the present invention was prepared.

(Examples 6 and 7)
5 parts by mass of the coffee oil A obtained in Production Example 1 was uniformly dispersed in 95 parts by mass of a water-insoluble finely ground roasted coffee bean powder (30 ± 5 μm) to prepare a coffee flavor imparting agent of Example 6. Similarly, the coffee flavor imparting agent of Example 7 was prepared using the coffee oil B obtained in Production Example 2.

(Test Example 7)
The coffee flavor-imparting agents of Examples 2, 6, and 7 were added to the black coffee used in Test Example 3 at 0.05%, and the flavor was evaluated. As a comparative product, the additive-free black coffee itself was used, the evaluation value was set to 4 points, and the evaluation items were three items of the top intensity of the fragrance, the intensity of the middle, and the intensity of the last. The same was done. Table 12 shows the evaluation results.

結果 The results in Table 12 show that the coffee flavor imparting agent of Example 7 imparts and enhances the flavor of black coffee in a well-balanced manner from the top note to the last note.

(Examples 8 and 9)
According to the formulation of Table 13, the coffee flavored ice cream of the present invention was produced. In the ice cream production process, after mixing raw materials of milk and water, a water-insoluble finely ground roasted coffee bean powder having a median diameter of 30 ± 5 μm and coffee oil A or coffee oil B are added, and then homogenized. Other than that, it was manufactured according to a conventional method.

The coffee flavored ice cream produced in Example 8 has the coffee flavor enhanced from middle note to the last note, and the coffee flavored ice cream produced in Example 9 imparts the coffee flavor with good balance from the top note to the last note. They were all delicious.

The coffee flavor-imparting agent of the present invention can reproduce the flavor of freshly brewed coffee from the top to the middle, and further to the last, has a high potency, and is a material excellent in handling. It can be used for all foods and beverages having coffee flavor.

Claims (10)

A powdery material comprising a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil in a mass ratio of 99: 1 to 90:10. Or a granular coffee flavoring agent. コ ー ヒ ー The coffee flavor imparting agent according to claim 1, further comprising a fragrance having a logP value of 1.72 or less. (4) A coffee flavored food and drink to which the coffee flavor imparting agent according to claim 1 or 2 is added. (4) The coffee-flavored food or drink according to (3), wherein the added amount is 0.005 to 10% by mass. A powdery or granular coffee containing a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil in a weight ratio of 99: 1 to 90:10. A method for producing a coffee-flavored food or drink, comprising adding a flavor-imparting agent. It contains a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil in a mass ratio of 99: 1 to 90:10, and has a log P value of 1.72. A method for producing a coffee-flavored food or drink, comprising adding a powdery or granular coffee flavor-imparting agent containing the following perfume. (7) The method for producing a coffee flavored food or drink according to the above (5) or (6), wherein the added amount is 0.005 to 10% by mass. A coffee flavored food or beverage comprising adding a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil in a mass ratio of 99: 1 to 90:10. A method for producing a coffee-flavored food or drink, comprising a step of homogenizing the water-insoluble finely ground roasted coffee bean powder and the coffee oil during the production process. A water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ± 5 to 30 ± 5 μm and coffee oil are added in a weight ratio of 99: 1 to 90:10, and the log P value is 1.72. A method for producing a coffee-flavored food or drink characterized by adding the following flavors, wherein during the production process, the water-insoluble finely ground roasted coffee bean powder, the coffee oil and / or the flavoring are used. A method for producing a coffee-flavored food or drink, comprising a step of homogenizing. The coffee-flavored food or drink according to claim 8 or 9, wherein the total amount of the added coffee oil and the fragrance having a log P value of 1.72 or less is 0.005 to 10% by mass. Production method.