WO2024106493A1 - Aqueous solvent extract of coffee oil, foods and beverages, and method for producing same, and composition containing coffee-derived ingredients - Google Patents

Abstract

The purpose of the present invention is to provide a material capable of imparting a good roasted aroma of roasted coffee beans to foods and beverages such as coffee beverages, and a method for producing the material. The present invention pertains to a method or the like that is for producing an aqueous solvent extract of coffee oil, and that comprises an aqueous solvent extraction step for bringing coffee oil into contact with an aqueous solvent. The aqueous solvent contains at least 91 wt% of water.

Description

Aqueous solvent extract of coffee oil, food and drink, methods for producing the same, and composition containing coffee-derived components

The present invention relates to an aqueous solvent extract of coffee oil and a method for producing the same. The present invention also relates to a food or drink containing an aqueous solvent extract of coffee oil and a method for producing the same. The present invention also relates to a composition containing a coffee-derived component, etc.

Freshly brewed coffee has a fragrant aroma (roasted aroma) derived from the roasted coffee beans used. The roasted aroma of coffee is produced by roasting green beans, but the aroma components of coffee are unstable. For this reason, in packaged coffee beverages such as canned coffee, the aroma components are reduced during the manufacturing process and product storage process, and the roasted aroma is also reduced. Materials that can impart a good roasted aroma of roasted coffee beans are useful for enhancing or improving the flavor of coffee beverages.

An example of a material that enhances the flavor of coffee is coffee oil extracted from roasted coffee beans. For example, Patent Document 1 discloses a method for producing a coffee beverage in which coffee oil is brought into contact with propylene glycol or an aqueous solution thereof, and the resulting coffee oil extract is added to a roasted coffee bean extract. Patent Document 1 describes the use of propylene glycol or an aqueous propylene glycol solution containing 80% by weight or more of propylene glycol in the extraction of coffee oil.

JP 2010-17126 A

Coffee oil extracted from roasted coffee beans has a sweet aroma and roasted aroma. However, when the coffee oil is added to water or coffee extract, it gives off a strong unpleasant smell like burnt rubber or glue, and it has been found that it is not possible to impart a good roasted aroma. Furthermore, the method of Patent Document 1 leaves room for improvement in order to impart a better roasted aroma to coffee beverages.

The present invention aims to provide a material that can impart the excellent roasted aroma of roasted coffee beans to food and beverages such as coffee drinks, and a method for producing the same.

As a result of intensive research conducted by the present inventors to solve the above problems, they have found that an aqueous solvent extract obtained by extracting coffee oil with an aqueous solvent containing 91% or more by weight of water has the fragrant aroma (roasted aroma) of roasted coffee beans, and furthermore, the unpleasant odor like burnt (scorched) rubber (hereinafter referred to as burnt rubber odor) and the unpleasant odor like glue (hereinafter referred to as resin odor) are significantly reduced. They have also found that adding this aqueous solvent extract of coffee oil to food and beverages such as coffee drinks can impart a good roasted aroma of roasted coffee beans.

The present invention relates to the following: a method for producing an aqueous solvent extract of coffee oil, a method for producing a food or beverage, an aqueous solvent extract of coffee oil, a food or beverage, and a composition containing a coffee-derived component, but is not limited thereto.
[1] A method for producing an aqueous solvent extract of coffee oil, comprising an aqueous solvent extraction step of contacting coffee oil with an aqueous solvent, the aqueous solvent being a solvent containing 91% by weight or more of water.
[2] The method according to [1] above, wherein the coffee oil is a compressed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans.
[3] The method according to [1] or [2] above, wherein the aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol, and glycerin.
[4] The method according to any one of [1] to [3] above, wherein the temperature of the aqueous solvent is 30 to 90° C.
[5] A method for producing a food or beverage, comprising adding an aqueous solvent extract of coffee oil produced by the production method according to any one of [1] to [4] above to a food or beverage raw material.
[6] The manufacturing method described in [5] above, wherein the food or beverage raw material is a roasted coffee bean extract, and the food or beverage is a coffee beverage.
[7] An aqueous solvent extract of coffee oil, wherein the aqueous solvent is a solvent containing 91% by weight or more of water.
[8] The aqueous solvent extract of coffee oil described in [7] above, wherein the coffee oil is a compressed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans.
[9] The aqueous solvent extract of coffee oil according to [7] or [8] above, wherein the aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol and glycerin.
[10] A food or drink comprising an aqueous solvent extract of coffee oil according to any one of [7] to [9] above.
[11] The food or beverage described in [10] above, wherein the food or beverage is a coffee beverage.
[12] A coffee-derived component-containing composition comprising guaiacol, the concentration (ppb) of the guaiacol per Brix being 80 to 1000 ppb/Brix.
[13] The coffee-derived component-containing composition according to [12] above, further comprising a solvent, the water content of which is 91 to 100% by weight.
[14] The composition containing a coffee-derived component according to [12] or [13] above, wherein the guaiacol is derived from coffee beans.
[15] A coffee-derived component-containing composition comprising linalool and 2,2'-difurylmethane, wherein the concentration (ppb) of the linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the linalool to the concentration (ppb) of the 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is 0.20 or more.
[16] The coffee-derived component-containing composition according to [15] above, further comprising a solvent, the water content of the solvent being 91 to 100% by weight.
[17] The coffee-derived component-containing composition according to [15] or [16] above, wherein the linalool and the 2,2'-difurylmethane are derived from coffee beans.
[18] A coffee-derived component-containing composition comprising furfuryl methyl sulfide and 2,2'-difuryl methane, wherein the concentration (ppb) of the furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the furfuryl methyl sulfide to the concentration (ppb) of the 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is 0.1 or more.
[19] The coffee-derived component-containing composition according to [18] above, further comprising a solvent, the water content of the solvent being 91 to 100% by weight.
[20] The coffee-derived component-containing composition according to [18] or [19] above, wherein the furfuryl methyl sulfide and the 2,2'-difurylmethane are derived from coffee beans.

The present invention provides a material that can impart the excellent roasted aroma of roasted coffee beans to food and beverages such as coffee drinks, and a method for producing the same.

The method for producing an aqueous solvent extract of coffee oil of the present invention includes an aqueous solvent extraction step of contacting coffee oil with an aqueous solvent, the aqueous solvent being a solvent containing 91% by weight or more of water. Hereinafter, the method for producing an aqueous solvent extract of coffee oil of the present invention may also be referred to as the production method of the present invention.

The present invention also includes an aqueous solvent extract of coffee oil, in which the aqueous solvent contains 91% or more by weight of water. The aqueous solvent extract of coffee oil of the present invention can be obtained by extracting coffee oil with the aqueous solvent. The aqueous solvent extract of coffee oil of the present invention can be produced by the above-mentioned method for producing an aqueous solvent extract of coffee oil of the present invention.

The method for producing an aqueous solvent extract of coffee oil of the present invention, the aqueous solvent extract of coffee oil, etc. will be described below.
In the present invention, the coffee oil used as the raw material for the aqueous solvent extract is an oily substance containing aroma components obtained by extraction from roasted coffee beans. The method for obtaining coffee oil from roasted coffee beans is not particularly limited, but includes extraction methods such as squeezing, supercritical fluid extraction, steam distillation, and hexane extraction, and is preferably squeezing or supercritical fluid extraction. Supercritical carbon dioxide is preferred as the supercritical fluid used in the supercritical fluid extraction method. In the present invention, the coffee oil is preferably a squeezed oil of roasted coffee beans obtained by squeezing roasted coffee beans, or a supercritical fluid extract of roasted coffee beans obtained by extracting roasted coffee beans with a supercritical fluid (supercritical fluid extracted oil of roasted coffee beans). This is because the use of these coffee oils improves the aroma of the aqueous solvent extract obtained. From the viewpoint of the flavor of the obtained aqueous solvent extract, in the present invention, the coffee oil is preferably a squeezed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans, and more preferably a squeezed oil of roasted coffee beans.

The pressed oil of roasted coffee beans can be obtained by pressing roasted coffee beans. The pressed oil of roasted coffee beans is commercially available, and a commercially available product can also be used. The supercritical fluid extract of roasted coffee beans is preferably a supercritical carbon dioxide extract of roasted coffee beans. The supercritical carbon dioxide extract of roasted coffee beans can be obtained by putting roasted coffee beans together with water into a supercritical extraction device and extracting with carbon dioxide in a supercritical state (critical temperature 31.1°C and critical pressure 7.38 MPa or more).
There are no particular limitations on the type or place of origin of the coffee beans used as the raw material for the coffee oil, but from the viewpoint of the flavor of the aqueous solvent extract of the resulting coffee oil, Arabica coffee beans are preferred.

The manufacturing method of the present invention includes an aqueous solvent extraction step in which coffee oil is brought into contact with an aqueous solvent. By bringing coffee oil into contact with the aqueous solvent, the coffee oil is extracted with the aqueous solvent. In the present invention, the aqueous solvent is a solvent that contains 91% or more by weight of water (water content is 91% or more by weight).

When coffee oil is brought into contact with an aqueous solvent, the aroma components contained in the coffee oil that contribute to the roasted aroma are extracted into the aqueous solvent. By bringing coffee oil into contact with the aqueous solvent, the aroma components that impart the roasted aroma of roasted coffee beans can be separated from the coffee oil.

As described above, when coffee oil is added to water or coffee extract, an unpleasant odor like burnt rubber (burnt rubber odor) or an unpleasant odor like glue (resin odor) is strongly felt. On the other hand, the aqueous solvent extract obtained by contacting coffee oil with the above aqueous solvent has the roasted aroma (fragrant aroma) of roasted coffee beans, but does not have or has almost no burnt rubber odor or resin odor. In addition, by using a solvent containing 91% or more by weight of water, an aqueous solvent extract with less flavor of the solvent used for extraction can be obtained. In the present invention, an aqueous solvent extract of coffee oil having a good roasted aroma can be obtained by extracting coffee oil with the above aqueous solvent. The aqueous solvent extract of coffee oil obtained by the present invention does not have or has almost no burnt rubber odor or resin odor even when added to food and beverages such as water and coffee extract. The aqueous solvent extract of coffee oil obtained by the present invention can be preferably used in food and beverages as a material derived from roasted coffee beans. By using the aqueous solvent extract of coffee oil obtained by the present invention, it is possible to impart the excellent roasted aroma of roasted coffee beans to food and beverage products such as coffee drinks.

In the present invention, a solvent containing 91 to 100% by weight of water can be used as the aqueous solvent. In the present invention, water or a mixed solvent of water and an organic solvent can be used as the aqueous solvent. The mixed solvent of water and an organic solvent may have a water content of 91% by weight or more and less than 100% by weight, but the water content is preferably 95% by weight or more (organic solvent content is 5% by weight or less), more preferably 96% by weight or more (organic solvent content is 4% by weight or less), even more preferably 97% by weight or more (organic solvent content is 3% by weight or less), and particularly preferably 99% by weight or more (organic solvent content is 1% by weight or less). In one embodiment, when a mixed solvent of water and an organic solvent is used as the aqueous solvent, the water content in the solvent is preferably 95% by weight or more and less than 100% by weight, more preferably 96% by weight or more and less than 100% by weight, even more preferably 97% by weight or more and less than 100% by weight, and particularly preferably 99% by weight or more and less than 100% by weight. The content of the organic solvent in the mixed solvent of water and an organic solvent is more than 0% by weight and not more than 9% by weight, preferably not more than 5% by weight, more preferably not more than 4% by weight, even more preferably not more than 3% by weight, and particularly preferably not more than 1% by weight. When the aqueous solvent contains an organic solvent, the content of the organic solvent is preferably more than 0% by weight and not more than 5% by weight, more preferably more than 0% by weight and not more than 4% by weight, even more preferably more than 0% by weight and not more than 3% by weight, and particularly preferably more than 0% by weight and not more than 1% by weight.
The content of water in the aqueous solvent is preferably 95 to 100% by weight, more preferably 96 to 100% by weight, even more preferably 97 to 100% by weight, particularly preferably 99 to 100% by weight, and most preferably 100% by weight. In one embodiment, the content of water in the aqueous solvent may be 95% by weight or more and less than 100% by weight.

The organic solvent used in the aqueous solvent is preferably a water-miscible organic solvent that can be used in food and beverages. One type of organic solvent may be used, or two or more types may be used in combination. The organic solvent is preferably an alcohol. In the present invention, the aqueous solvent is preferably water or an aqueous alcohol solution containing 91% or more by weight of water. The alcohol is preferably an alcohol having 2 to 3 carbon atoms, such as ethanol, glycerin, propylene glycol, etc., with ethanol and propylene glycol being more preferred, and ethanol being even more preferred. As the aqueous solvent in the present invention, water, an aqueous ethanol solution (ethanol concentration 9% by weight or less), an aqueous propylene glycol solution (propylene glycol concentration 9% by weight or less), an aqueous glycerin solution (glycerin concentration 9% by weight or less), an aqueous solution of ethanol and propylene glycol (total concentration of ethanol and propylene glycol 9% by weight or less), an aqueous solution of ethanol and glycerin (total concentration of ethanol and glycerin 9% by weight or less), an aqueous solution of glycerin and propylene glycol (total concentration of glycerin and propylene glycol 9% by weight or less), an aqueous solution of ethanol, propylene glycol and glycerin (total concentration of ethanol, propylene glycol and glycerin 9% by weight or less) is preferred, water, an aqueous ethanol solution or an aqueous glycerin solution is more preferred, water or an aqueous ethanol solution is even more preferred, and water is particularly preferred. When the aqueous solvent is one of the above solvents, a more complex roasted aroma can be obtained, and it can be used safely when used in food and beverages. In addition, the higher the water content in the aqueous solvent, the less the aroma derived from the solvent is felt, which is preferable.

The pH of the aqueous solvent is preferably 3.0 to 10.0, more preferably 3.5 to 10.0, and even more preferably 6.0 to 8.0. In this specification, the pH is the pH at 25°C. The pH can be measured with a commercially available pH meter.

Additives that can be used in foods and beverages may be added to the aqueous solvent as long as the effects of the present invention are not impaired. Examples of additives include pH adjusters and emulsifiers.
Examples of the pH adjuster include citric acid or a salt thereof, phosphoric acid or a salt thereof, lactic acid or a salt thereof, sodium bicarbonate, sodium hydroxide, potassium hydroxide, etc. Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. One type of additive may be used, or two or more types may be used.

In the production method of the present invention, the temperature of the aqueous solvent brought into contact with the coffee oil is preferably 30°C or higher, more preferably 35°C or higher, even more preferably 40°C or higher, and particularly preferably 50°C or higher, from the viewpoint of operability. If the temperature of the aqueous solvent is less than 30°C, a gel layer may form and the separation efficiency may decrease. From the viewpoint of the roasted aroma of the obtained aqueous solvent extract, the temperature of the aqueous solvent is preferably 90°C or lower, more preferably 70°C or lower. In one embodiment, the temperature of the aqueous solvent brought into contact with the coffee oil is preferably 30 to 90°C, more preferably 35 to 90°C, even more preferably 40 to 90°C, and particularly preferably 50 to 70°C.

The amount of the aqueous solvent used is preferably 0.25 times or more by weight relative to the coffee oil, more preferably 0.5 times or more, even more preferably 1 time or more, and is preferably 50 times or less, more preferably 20 times or less, and even more preferably 10 times or less. In one embodiment, the amount of the aqueous solvent used is preferably 0.25 to 50 times by weight relative to the coffee oil, more preferably 0.25 to 20 times, even more preferably 0.5 to 10 times, and particularly preferably 1 to 10 times.

The time for which the coffee oil is contacted with the aqueous solvent is not particularly limited, but is preferably 1 to 60 minutes, more preferably 1 to 40 minutes, and even more preferably 1 to 30 minutes.
In the aqueous solvent extraction step, it is preferable to stir or mix the coffee oil and the aqueous solvent.

After contacting the coffee oil with the aqueous solvent, the extracted coffee oil (oil phase) is separated from the aqueous solvent extract (aqueous phase), and the aqueous solvent extract is recovered. The aqueous solvent extract (aqueous solvent extract of coffee oil) obtained by contacting the coffee oil with the aqueous solvent is an aqueous solvent extract of coffee oil. The method of extracting coffee oil with an aqueous solvent and the method of separating the aqueous solvent extract are not particularly limited, and methods commonly used in liquid-liquid extraction can be adopted. For example, methods such as separating funnel extraction, mixer settler, and emulsion flow can be adopted. The obtained aqueous solvent extract can be used as the aqueous solvent extract of coffee oil of the present invention.

The production method of the present invention may include a step other than the aqueous solvent extraction step. For example, the obtained aqueous solvent extract may be concentrated and used within a range that does not impair the effects of the present invention. The production method of the present invention may include a step of concentrating the aqueous solvent extract obtained by contacting coffee oil with an aqueous solvent. In the present invention, the aqueous solvent extract of coffee oil includes the above-mentioned aqueous solvent extract of coffee oil and its concentrate.
The concentration method is not particularly limited, and may be any known method such as atmospheric concentration method, reduced pressure concentration method, membrane concentration method, freeze concentration method, etc. Among them, a method with less thermal history is preferred, and the membrane concentration method can be preferably used.

The above method produces an aqueous solvent extract of coffee oil that has the roasted aroma of roasted coffee beans while exhibiting a good roasted aroma with little or no burnt rubber or resinous odor.

The above manufacturing method can produce an aqueous solvent extract of coffee oil of the present invention. The aqueous solvent extract of coffee oil of the present invention may contain additives that can be used in the above-mentioned foods and beverages, as long as the effects of the present invention are not impaired. The aqueous solvent extract of coffee oil of the present invention usually contains the solvent, such as water, used in the extraction. The aqueous solvent extract of coffee oil of the present invention is usually in liquid form.

In one aspect, the aqueous solvent extract of coffee oil of the present invention preferably contains at least one compound selected from the group consisting of guaiacol, linalool, and furfuryl methyl sulfide. Guaiacol, linalool, and furfuryl methyl sulfide are hydrophobic aroma components that contribute to the roasted aroma of roasted coffee beans. For example, guaiacol is a compound that exhibits a smoky roasted aroma. Linalool is a compound that exhibits a fruity roasted aroma. Furfuryl methyl sulfide is a compound that exhibits a coffee-like roasted aroma. According to the present invention, it is possible to obtain an aqueous solvent extract of coffee oil that contains at least one compound selected from the group consisting of guaiacol, linalool, and furfuryl methyl sulfide and exhibits a good roasted aroma with little or no burnt rubber odor or resin odor.

The aqueous solvent extract of coffee oil of the present invention may contain 2,2'-difurylmethane (Furan, 2,2'-methylenebis-). 2,2'-difurylmethane is a compound that has a resinous odor.

When the aqueous solvent extract of coffee oil of the present invention contains guaiacol, the concentration of guaiacol per Brix (ppb) is preferably 80 to 1000 ppb/Brix, more preferably 100 to 700 ppb/Brix, and even more preferably 200 to 670 ppb/Brix. When the concentration of guaiacol per Brix is within the above range, the aqueous solvent extract of coffee oil exhibits a better roasted aroma. According to the present invention, an aqueous solvent extract of coffee oil containing the above amount of guaiacol can be obtained. In this specification, ppb means weight ppb.

In one embodiment, the aqueous solvent extract of coffee oil may contain guaiacol and 2,2'-difurylmethane. The ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane in the aqueous solvent extract of coffee oil (guaiacol/2,2'-difurylmethane) is preferably 10 or more. When the concentration ratio (guaiacol/2,2'-difurylmethane) is within the above range, the aqueous solvent extract of coffee oil has no or almost no resin odor and exhibits a good roasted aroma despite containing 2,2'-difurylmethane. The ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane (guaiacol/2,2'-difurylmethane) is more preferably 10 to 40, even more preferably 15 to 40, and particularly preferably 20 to 30. According to the present invention, it is possible to obtain the above-mentioned aqueous solvent extract of coffee oil containing 2,2'-difurylmethane and guaiacol.

When the aqueous solvent extract of coffee oil of the present invention contains linalool, the concentration of linalool per Brix (ppb) is preferably 0.6 to 20 ppb/Brix, more preferably 0.6 to 10 ppb/Brix, and even more preferably 2.0 to 10.0 ppb/Brix.

In one embodiment, the aqueous solvent extract of coffee oil may contain linalool and 2,2'-difurylmethane. In the aqueous solvent extract of coffee oil, the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 or more, more preferably 0.20 to 1.0, and even more preferably 0.27 to 0.6.

In one embodiment, the aqueous solvent extract of coffee oil contains linalool and 2,2'-difurylmethane, and the concentration (ppb) of linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 or more. When the linalool concentration and the ratio of the concentration of linalool to the concentration of 2,2'-difurylmethane are in the above ranges, the aqueous solvent extract of coffee oil exhibits a good roasted aroma with no or almost no resinous odor, despite containing 2,2'-difurylmethane. According to the present invention, the above aqueous solvent extract of coffee oil containing linalool and 2,2'-difurylmethane can be obtained.

When the aqueous solvent extract of coffee oil of the present invention contains furfuryl methyl sulfide, the concentration of furfuryl methyl sulfide per Brix (ppb) is preferably 7 to 20 ppb/Brix, and more preferably 7 to 17 ppb/Brix.

In one embodiment, the aqueous solvent extract of coffee oil may contain 2,2'-difurylmethane and furfuryl methyl sulfide. In the aqueous solvent extract of coffee oil, the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difurylmethane (furfuryl methyl sulfide/2,2'-difurylmethane) is preferably 0.1 or more, more preferably 0.1 to 1.0, even more preferably 0.2 to 0.95, and particularly preferably 0.29 to 0.94.

In one aspect, the aqueous solvent extract of coffee oil of the present invention contains furfuryl methyl sulfide and 2,2'-difuryl methane, and the concentration (ppb) of furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is preferably 0.1 or more. When the concentration of furfuryl methyl sulfide and the ratio of the concentration of furfuryl methyl sulfide to the concentration of 2,2'-difuryl methane are within the above ranges, the aqueous solvent extract of coffee oil exhibits a good roasted aroma with no or almost no resinous odor, despite containing 2,2'-difuryl methane. According to the present invention, the above aqueous solvent extract of coffee oil containing furfuryl methyl sulfide and 2,2'-difuryl methane can be obtained.

The concentrations of aroma components such as furfuryl methyl sulfide, 2,2'-difurylmethane, guaiacol, and linalool can be measured by gas chromatography-mass spectrometry (GC-MS). The measurement conditions can be those described in the Examples.

The concentration of a compound per Brix in a sample (ppb/Brix) is determined by dividing the concentration of the compound in the sample (ppb) by the Brix (Brix value) of the sample.
In this specification, Brix (Brix value) means a value obtained by converting the refractive index measured at 20°C into a mass/mass percentage of a sucrose solution based on the conversion table of ICUMSA (International Committee for Uniformity in Sugar Analysis). The unit of Brix is expressed in "°Bx", "%" or "degrees". Brix can be measured by a refractometer (for example, a digital refractometer Rx-5000 manufactured by Atago Co., Ltd.).
In measuring the Brix and compound concentration, if necessary, the Brix and compound concentration of a diluted solution obtained by diluting the sample with water may be measured to determine the Brix and compound concentration of the sample.

In one aspect, the aqueous solvent extract of coffee oil of the present invention preferably contains guaiacol, linalool, furfuryl methyl sulfide and 2,2'-difurylmethane. In one aspect, according to the production method of the present invention, for example, an aqueous solvent extract of coffee oil containing guaiacol, linalool, furfuryl methyl sulfide and 2,2'-difurylmethane can be obtained. The preferred ranges of the concentrations per Brix of guaiacol, linalool and furfuryl methyl sulfide are as described above. The preferred ranges of the ratios of the concentrations of guaiacol, linalool and furfuryl methyl sulfide to the concentration of 2,2'-difurylmethane are as described above.

By blending the above-mentioned aqueous solvent extract of coffee oil of the present invention with food and beverages, it is possible to impart a good roasted aroma of roasted coffee beans to the food and beverages. The aqueous solvent extract of coffee oil of the present invention can be preferably used as a flavor imparting agent for imparting the roasted aroma of roasted coffee beans to food and beverages. The imparting of a roasted aroma includes enhancing the roasted aroma. The above-mentioned aqueous solvent extract of coffee oil can be used to improve the aroma of food and beverages. Examples of food and beverages include the food and beverages described below, and are preferably coffee beverages. The aqueous solvent extract of coffee oil of the present invention can be preferably used to impart a good roasted aroma to coffee beverages.

Food and beverage products containing the aqueous solvent extract of the coffee oil of the present invention are also encompassed by the present invention.
The food and drink to which the aqueous solvent extract of coffee oil of the present invention is blended is not particularly limited, and examples thereof include beverages such as coffee beverages, coffee concentrates, alcoholic beverages, non-alcoholic beverages, general foods, health foods, and functional foods. Among these, coffee beverages and coffee concentrates are preferred, and coffee beverages are more preferred.

The form of the coffee beverage is not particularly limited, but it is preferable that the beverage be packaged in a container. The container for the packaged beverage is not particularly limited, and any commonly used container such as a metal container, a resin container, a paper container, or a glass container can be used. Specific examples include metal containers such as aluminum cans and steel cans; resin containers such as PET bottles; paper containers such as paper cartons; and glass containers such as glass bottles.

The amount of the aqueous solvent extract of coffee oil used is not particularly limited and can be appropriately selected depending on the type and purpose of the food or beverage. In one embodiment, the aqueous solvent extract of coffee oil is preferably added to the food or beverage at 0.01 to 10% by weight. The content of the aqueous solvent extract of coffee oil in the food or beverage of the present invention is preferably 0.01 to 10% by weight.

The food and beverage of the present invention can be produced by adding the above-mentioned aqueous solvent extract of coffee oil to the raw materials in the production thereof. The present invention also includes a method for producing a food and beverage in which the above-mentioned aqueous solvent extract of coffee oil of the present invention is added to the raw materials of the food and beverage. The amount of the aqueous solvent extract of coffee oil added is preferably 0.01 to 10% by weight of the food and beverage. The food and beverage is preferably a coffee beverage or a coffee concentrate, and more preferably a coffee beverage. For example, a coffee beverage can be produced by using a roasted coffee bean extract as the raw material of the food and beverage and adding the above-mentioned aqueous extract of coffee oil to the extract. In the production method of the present invention, the above-mentioned aqueous solvent extract of coffee oil is preferably added to the roasted coffee bean extract to produce a coffee beverage.

The present invention also includes the following coffee-derived component-containing compositions (1), (2), and (3).
(1) A coffee-derived component-containing composition comprising guaiacol, the concentration (ppb) of said guaiacol per Brix being 80 to 1000 ppb/Brix.
(2) A coffee-derived component-containing composition comprising linalool and 2,2'-difurylmethane, wherein the concentration (ppb) of the linalool per Brix is 0.6 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the linalool to the concentration (ppb) of the 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is 0.20 or more.
(3) A coffee-derived component-containing composition comprising furfuryl methyl sulfide and 2,2'-difuryl methane, wherein the concentration (ppb) of the furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix, and the ratio of the concentration (ppb) of the furfuryl methyl sulfide to the concentration (ppb) of the 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is 0.1 or more.
As mentioned above, guaiacol, linalool and furfuryl methyl sulfide are compounds with roasted aroma.In measuring the Brix and compound concentration of composition, as mentioned above, if necessary, the Brix and compound concentration of the diluted solution obtained by diluting composition with water can be measured, and the Brix and compound concentration of said composition can be obtained.

The above-mentioned (1) composition containing coffee-derived components is referred to as the first composition. The above-mentioned (2) composition containing coffee-derived components is referred to as the second composition. The above-mentioned (3) composition containing coffee-derived components is referred to as the third composition.
The first to third compositions of the present invention are compositions containing a component derived from coffee beans. The coffee beans are preferably roasted coffee beans. The component derived from coffee beans may be, for example, at least one selected from the group consisting of linalool, furfuryl methyl sulfide, guaiacol, and 2,2'-difurylmethane.

The first composition of the present invention contains guaiacol. The guaiacol is preferably derived from coffee beans, and more preferably from roasted coffee beans. The first composition of the present invention contains guaiacol and exhibits the roasted aroma of roasted coffee beans. In one embodiment, the first composition preferably contains soluble solids derived from roasted coffee beans containing guaiacol.

In the first composition, the concentration of guaiacol per Brix (ppb) is preferably from 100 to 700 ppb/Brix, more preferably from 200 to 670 ppb/Brix.
The first composition may contain 2,2'-difurylmethane. When 2,2'-difurylmethane is contained, the ratio of the concentration (ppb) of guaiacol to the concentration (ppb) of 2,2'-difurylmethane (guaiacol/2,2'-difurylmethane) is preferably 10 or more, more preferably 10 to 40, even more preferably 15 to 40, and particularly preferably 20 to 30. When the concentration ratio (guaiacol/2,2'-difurylmethane) is within the above range, the composition does not exhibit or hardly exhibits a resin odor despite containing 2,2'-difurylmethane. 2,2'-difurylmethane is preferably derived from coffee beans, and more preferably from roasted coffee beans.

The first composition may further contain linalool and/or furfuryl methyl sulfide. In one aspect, the first composition preferably contains linalool and furfuryl methyl sulfide. The linalool and furfuryl methyl sulfide are preferably derived from coffee beans, more preferably from roasted coffee beans. When the first composition contains linalool, the concentration (ppb) of linalool per Brix is preferably 0.6 to 20 ppb/Brix, more preferably 0.6 to 10 ppb/Brix, and even more preferably 2.0 to 10.0 ppb/Brix. When the first composition contains linalool and 2,2'-difurylmethane, the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 or more, more preferably 0.20 to 1.0, more preferably 0.27 to 0.6.

When the first composition contains furfuryl methyl sulfide, the concentration (ppb) of furfuryl methyl sulfide per Brix is preferably 7 to 20 ppb/Brix, more preferably 7 to 17 ppb/Brix. When the first composition contains furfuryl methyl sulfide and 2,2'-difuryl methane, the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is preferably 0.1 or more, more preferably 0.1 to 1.0, even more preferably 0.2 to 0.95, and particularly preferably 0.29 to 0.94.

The second composition of the present invention contains linalool and 2,2'-difurylmethane. Linalool and 2,2'-difurylmethane are preferably derived from coffee beans, and more preferably from roasted coffee beans. The second composition of the present invention contains linalool and exhibits the roasted aroma of roasted coffee beans. In addition, the second composition of the present invention contains linalool at the above concentration, and the ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane is within the above range, so that the composition does not exhibit or exhibits little resin odor despite containing 2,2'-difurylmethane. In one aspect, the second composition preferably contains soluble solids derived from roasted coffee beans, including linalool and 2,2'-difurylmethane.

In the second composition, the concentration (ppb) of linalool per Brix is preferably 0.6 to 10 ppb/Brix, more preferably 2.0 to 10.0 ppb/Brix. The ratio of the concentration (ppb) of linalool to the concentration (ppb) of 2,2'-difurylmethane (linalool/2,2'-difurylmethane) is preferably 0.20 to 1.0, more preferably 0.27 to 0.6.
The second composition may further comprise guaiacol and/or furfuryl methyl sulfide. The guaiacol and furfuryl methyl sulfide are preferably derived from coffee beans, more preferably from roasted coffee beans. The preferred concentrations of guaiacol and furfuryl methyl sulfide and the preferred ratio of the concentrations (ppb) of these components to the concentration (ppb) of 2,2'-difurylmethane in the second composition are the same as those in the first composition.

The third composition of the present invention contains furfuryl methyl sulfide and 2,2'-difuryl methane. The furfuryl methyl sulfide and 2,2'-difuryl methane are preferably derived from coffee beans, and more preferably from roasted coffee beans. The third composition of the present invention contains furfuryl methyl sulfide and exhibits the roasted aroma of roasted coffee beans. The third composition of the present invention contains furfuryl methyl sulfide at the above concentration, and the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane is within the above range, so that the composition does not exhibit a resinous odor or exhibits almost no resinous odor despite containing 2,2'-difuryl methane. In one aspect, the third composition preferably contains soluble solids derived from roasted coffee beans, including furfuryl methyl sulfide and 2,2'-difuryl methane.

In the third composition of the present invention, the concentration (ppb) of furfuryl methyl sulfide per Brix is preferably 7 to 17 ppb/Brix. In the third composition, the ratio of the concentration (ppb) of furfuryl methyl sulfide to the concentration (ppb) of 2,2'-difuryl methane (furfuryl methyl sulfide/2,2'-difuryl methane) is preferably 0.1 to 1.0, more preferably 0.2 to 0.95, and even more preferably 0.29 to 0.94.
The third composition may further comprise guaiacol and/or linalool. The guaiacol and linalool are preferably derived from coffee beans, more preferably from roasted coffee beans. The preferred concentrations of guaiacol and linalool in the third composition, and the preferred ratio of the concentrations (ppb) of these components to the concentration (ppb) of 2,2'-difurylmethane in the third composition are the same as those in the first composition.

The first to third compositions of the present invention are hereinafter collectively referred to as the composition of the present invention. In one embodiment, the composition of the present invention can be used, for example, to impart the roasted aroma of roasted coffee beans to a food or drink (preferably a coffee drink).
The composition of the present invention can be produced, for example, by the above-mentioned method for producing an aqueous solvent extract of coffee oil. The aqueous solvent extract of coffee oil obtained by the above-mentioned method can be preferably used as a composition containing coffee-derived components. In one embodiment, the soluble solid content in the composition of the present invention is preferably a soluble solid content derived from roasted coffee beans.

The composition of the present invention is preferably a liquid composition. The composition of the present invention preferably contains a solvent. The solvent preferably contains water and may contain the organic solvent described in the above-mentioned method for producing an aqueous solvent extract of coffee oil. The solvent is preferably the above-mentioned aqueous solvent. The organic solvent and its preferred aspects are the same as those described above. The content of the solvent in the composition of the present invention is not particularly limited, but is preferably 30% by weight or more and 99.9% by weight or less, for example. The content of water in the solvent is preferably 91 to 100% by weight, more preferably 95 to 100% by weight, even more preferably 96 to 100% by weight, even more preferably 97 to 100% by weight, particularly preferably 99 to 100% by weight, and most preferably 100% by weight.

When the composition of the present invention is added to food, beverages, etc., the amount used is not particularly limited. The amount of the composition of the present invention used can be appropriately selected depending on, for example, the type and purpose of the food or beverage. In one embodiment, the composition of the present invention is preferably added to the food or beverage in an amount of 0.01 to 10% by weight.

In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 to 2, including 1 and 2. In this specification, the upper and lower limits may be in any combination.

The following examples will explain the present invention in more detail. Note that the present invention is not limited to these examples.

In the examples, Brix was measured using a digital refractometer (RX-5000α, manufactured by Atago Co., Ltd.) Brix was measured at 20° C.
The water used in the examples was ion-exchanged water (pH 7.0).
The pH was measured at 25° C. using a pH meter (F-74BW, manufactured by Horiba Ltd.).

Example 1
The following raw materials were used and liquid-liquid extraction was carried out in the following manner.
Coffee oil (pressed oil from roasted Arabica coffee beans produced by Honey Coffee Co., Ltd.)
The coffee oil used in the examples and comparative examples after water is the same as the above coffee oil.

(Levels 1 to 6)
In a water bath heated to the temperature shown in Table 1, a stirrer and the raw materials (coffee oil and water) were placed in a 300 mL beaker and stirred at 400 rpm for 30 minutes. After stirring, the mixture obtained was poured into a separatory funnel and allowed to stand for 30 minutes. The mixture separated into an aqueous phase and an oil phase. The aqueous phase (lower layer) was collected.

(Level 7-8)
In a water bath heated to the temperature shown in Table 1, a stirrer, raw materials (coffee oil and water), and additives shown in Table 1 were placed in a 300 mL beaker and stirred at 400 rpm for 30 minutes. After stirring, the mixture obtained was poured into a separatory funnel and allowed to stand for 30 minutes. The mixture separated into an aqueous phase and an oil phase. The aqueous phase (lower layer) was collected.
In level 7, citric acid was added as an additive in an amount such that the pH of the raw water was 3.5. In level 8, sodium hydroxide was added as an additive in an amount such that the pH of the raw water was 10.0.

The weight of the aqueous phase obtained in levels 1 to 8 was measured. The weight of the oil phase was also measured.
Table 1 shows the temperature of the water bath during stirring. Table 1 shows the weights (g) of coffee oil and water used in levels 1 to 8, as well as the additives and extraction time (stirring time). The pH of the water is the pH of the raw water used in the extraction. Table 1 also shows the weights (g) of the recovered water phase and oil phase.

At level 1, the oil phase became gel-like, and the amount of aqueous phase recovered was small. From the viewpoint of increasing the yield, it was found that an extraction temperature higher than 30°C is preferable.

The aqueous phase obtained in levels 1 to 8 of Example 1 is an aqueous extract of coffee oil. In the following Examples 2-1 to 2-8 and Examples 3-1 to 3-2, the aqueous extract of coffee oil obtained in levels 1 to 8 of Example 1 was added to water to prepare samples, which were then subjected to sensory evaluation. In Examples 4-1 to 4-3, the aqueous extract of coffee oil obtained in level 4 of Example 1 was added to a coffee extract to prepare samples, which were then subjected to sensory evaluation.

<Examples 2-1 to 2-8>
Water (100 g) was mixed with the water extract of coffee oil (0.4 g) shown in Table 2. The obtained diluted solutions of the water extract of coffee oil were used as samples of Examples 2-1 to 2-8.

<Examples 3-1 to 3-2>
Water (50 g) and the water extract of coffee oil (0.5 g or 2.5 g) of level 4 were mixed. The obtained diluted solutions of the water extract of coffee oil were used as samples of Examples 3-1 and 3-2.

<Comparative Example 1>
Water (100 g) and coffee oil (0.16 g) were mixed, and the resulting water-diluted coffee oil was used as a sample of Comparative Example 1.

<Comparative Example 2>
50 g of roasted and ground coffee beans (from Brazil, Arabica, L value 19) was extracted with 1000 mL of hot water (about 100° C.). The obtained extract was diluted with water to Brix 1.26 to obtain a coffee extract. This coffee extract was used as a sample of Comparative Example 2.

<Comparative Example 3>
The coffee extract (Brix 1.26) (100 g) obtained in Comparative Example 2 and coffee oil (0.16 g) were mixed. The obtained coffee diluted solution of coffee oil was used as a sample for Comparative Example 3.

<Examples 4-1 to 4-3>
The coffee extract (100 g) obtained in Comparative Example 2 was mixed with the water extract of coffee oil (0.5 g, 1 g or 2.5 g) of Level 4. The resulting diluted solutions of the water extract of coffee oil were used as the samples of Examples 4-1 to 4-3.

Table 2 shows the raw materials used in preparing the samples of Comparative Example 1, Examples 2-1 to 2-8, and Examples 3-1 to 3-2, and their amounts (by weight). Table 3 shows the raw materials used in preparing the samples of Examples 4-1 to 4-3 and Comparative Examples 2 to 3, and their amounts (by weight). The aromas of the samples obtained above were sensorily evaluated using the following method.

<Sensory evaluation>
The aroma of the samples was evaluated by a sensory panel of four well-trained panelists.
The intensity of the aroma felt when the sample was swallowed at room temperature was evaluated using the following scale (0 to 5 points) in increments of 0.5 points (11 levels). The panelists' scores were then averaged. The aroma was evaluated in terms of roasted aroma, burnt rubber odor, and resin odor.

Sensory evaluation (fragrance) rating scale: 0 points: no fragrance 1 point: a slight fragrance 2 points: a fragrance 3 points: a slightly strong fragrance 4 points: a strong fragrance 5 points: a very strong fragrance

(Roasted aroma)
Roasted aroma is the fragrant aroma of roasted coffee beans. The standard points for roasted aroma are set as follows:
The intensity of the fragrant aroma (roasted aroma) felt when directly smelling ground roasted coffee beans was given a score of 5, and the intensity of the fragrant aroma felt when swallowing the coffee extract (Brix 1.26) prepared in Comparative Example 2 was given a score of 2. In addition, the intensity of the roasted aroma felt when swallowing water (no aroma felt) was given a score of 0.
The roasted coffee ground beans used to set the reference point for roasted aroma were the same as those used to prepare the coffee extract in Comparative Example 2.

(Burnt rubber and resin smell)
The burnt rubber smell is an unpleasant smell like burning rubber. The resin smell is an unpleasant smell like glue. The benchmarks for the burnt rubber smell and the resin smell are set as follows:
The burnt rubber odor felt when swallowing the sample of Comparative Example 1 was scored as 5 points, and the rubber odor felt when swallowing water (no scent) was scored as 0 points.
The resin odor felt when swallowing the sample of Comparative Example 1 was rated as 5 points, and the resin odor felt when swallowing water (no scent felt) was rated as 0 points.

The results of the sensory evaluation (average score (points)) are shown in Tables 2 and 3.

The sample of Comparative Example 1 had a strong burnt rubber odor and resin odor. The sample of Comparative Example 3 had a strong burnt rubber odor. In the samples of the Examples, the burnt rubber odor and resin odor were significantly reduced, and were either not noticeable (score 0) or only slightly noticeable. In the samples of the Examples, a lighter, more fragrant roasted coffee aroma was detected than in coffee oil.

Example 5
Aqueous ethanol solution was used to extract coffee oil.
An ethanol aqueous solution having an ethanol concentration of 1% by weight was prepared (Level E1). An ethanol aqueous solution having an ethanol concentration of 5% by weight was prepared (Level E5). An ethanol aqueous solution having an ethanol concentration of 9% by weight was prepared (Level E9).
In a water bath heated to 30°C, a stirrer, coffee oil (15 g), and the above ethanol aqueous solution (15 g) were placed in a 300 mL beaker and stirred for 30 minutes. After stirring, the resulting mixture was allowed to stand for 30 minutes. The mixture was in an emulsified state at room temperature and did not separate. The mixture was transferred to a centrifuge glass tube with a cap and centrifuged (3500 G, 5 min), and the lower layer (aqueous phase) was collected.

<Comparative Example 4>
An aqueous ethanol solution with an ethanol concentration of 20% by weight was prepared (Level E20). Extraction of coffee oil and separation of the aqueous phase were carried out in the same manner as in Example 5, except that the above 20% by weight aqueous ethanol solution was used for extracting coffee oil, and the aqueous phase was recovered.

Example 6
A propylene glycol solution was used to extract the coffee oil.
A propylene glycol aqueous solution having a propylene glycol concentration of 1% by weight was prepared (Level P1). A propylene glycol aqueous solution having a propylene glycol concentration of 5% by weight was prepared (Level P5). A propylene glycol aqueous solution having a propylene glycol concentration of 9% by weight was prepared (Level P9).
Coffee oil extraction and separation of the aqueous phase were carried out in the same manner as in Example 5, except that the above propylene glycol aqueous solution was used instead of the ethanol aqueous solution for extracting the coffee oil, and the aqueous phase was recovered.

<Comparative Example 5>
An aqueous propylene glycol solution having a propylene glycol concentration of 20% by weight was prepared (Standard P20). Coffee oil extraction and separation of the aqueous phase were carried out in the same manner as in Example 5, except that the 20% by weight aqueous propylene glycol solution was used instead of the aqueous ethanol solution to extract the coffee oil, and the aqueous phase was recovered.

The weights of the aqueous phases obtained in Examples 5-6 and Comparative Examples 4-5 were measured. Table 4 shows the weights (g) of the aqueous phases obtained. Table 4 also shows the weights (g) of the coffee oil and the solvent used for extraction, and the weights of water and organic solvent (ethanol or propylene glycol) in the solvent.

The aqueous phases obtained in Examples 5 and 6 are aqueous solvent extracts of coffee oil obtained using an aqueous solvent containing 91% or more by weight of water. The aqueous phases obtained in Comparative Examples 4 and 5 are solvent extracts of coffee oil obtained using a solvent with a water content of 80% by weight. The aqueous solvent extracts of coffee oil obtained in Examples 5 and 6 were added to water to prepare samples, and sensory evaluation was performed. The solvent extracts of coffee oil obtained in Comparative Examples 4 and 5 were also added to water to prepare samples, and sensory evaluation was performed.

<Examples 7-1 to 7-3>
The aqueous solvent extract of coffee oil (0.4 g) obtained in level E1 (extracted with 1 wt % ethanol aqueous solution) of Example 5 was mixed with water (100 g) to prepare a sample of Example 7-1. Samples of Examples 7-2 to 7-3 were prepared in the same manner as Example 7-1, except that the aqueous solvent extract of coffee oil obtained in level E5 (extracted with 5 wt % ethanol aqueous solution) or level E9 (extracted with 9 wt % ethanol aqueous solution) of Example 5 was used as the aqueous solvent extract of coffee oil.

<Examples 8-1 to 8-3>
The aqueous solvent extract of coffee oil (0.4 g) obtained in level P1 (extracted with 1 wt% propylene glycol aqueous solution) of Example 6 was mixed with water (100 g) to prepare the sample of Example 8-1. Samples of Examples 8-2 to 8-3 were prepared in the same manner as Example 8-1, except that the aqueous solvent extract of coffee oil obtained in level P5 (extracted with 5 wt% propylene glycol aqueous solution) or level P9 (extracted with 9 wt% propylene glycol aqueous solution) of Example 6 was used as the aqueous solvent extract of coffee oil.

<Comparative Examples 6 to 7>
The solvent extract (0.4 g) of the coffee oil obtained in Comparative Example 4 was mixed with water (100 g) to prepare a sample of Comparative Example 6. The solvent extract (0.4 g) of the coffee oil obtained in Comparative Example 5 was mixed with water (100 g) to prepare a sample of Comparative Example 7.

Table 5, "Coffee oil extract (level)" shows the aqueous solvent extracts of coffee oil used in Examples 7-1 to 7-3 and Examples 8-1 to 8-3, and the solvent extracts of coffee oil used in Comparative Examples 6 to 7.

Five well-trained panelists performed a sensory evaluation of the aroma and solvent-derived flavor of the samples prepared in Examples 7-1 to 7-3, Examples 8-1 to 8-3, and Comparative Examples 6 to 7. The aroma was evaluated in terms of roasted aroma, burnt rubber odor, and resin odor. The intensity of the aroma when the sample was swallowed at room temperature was evaluated using the following scale (0 to 5 points) in 0.5 point increments (11 levels). The panelists' ratings were then averaged. The standard scores for roasted aroma, burnt rubber odor, and resin odor were set to the same as above.

Sensory evaluation (fragrance) rating scale: 0 points: no fragrance 1 point: a slight fragrance 2 points: a fragrance 3 points: a slightly strong fragrance 4 points: a strong fragrance 5 points: a very strong fragrance

The aroma derived from the solvent was evaluated in terms of the ethanol aroma and propylene glycol (PG) aroma and taste (glue-like taste, bitterness) felt after swallowing the sample at room temperature, using the following criteria in 0.5 point increments (11 levels). The panelists' ratings were then averaged.

Evaluation criteria for the aroma derived from the solvent (smell of ethanol) 0 points: no smell of ethanol 1 point: a slight smell of ethanol 2 points: a smell of ethanol is felt 3 points: a somewhat strong smell of ethanol 4 points: a strong smell of ethanol 5 points: a very strong smell of ethanol

Evaluation criteria for the aroma and taste of the solvent (PG odor and taste (glue-like taste, bitterness)) 0 points: no PG odor and taste (glue-like taste, bitterness) 1 point: slight PG odor and taste (glue-like taste, bitterness) 2 points: PG odor and taste (glue-like taste, bitterness) 3 points: PG odor and taste (glue-like taste, bitterness) somewhat strong 4 points: PG odor and taste (glue-like taste, bitterness) strong 5 points: PG odor and taste (glue-like taste, bitterness) very strong

The results of the sensory evaluation (average score (points)) are shown in Table 5.

When coffee oil was extracted with a solvent, if the water content in the solvent was 91% by weight or more, the burnt rubber odor and resin odor were effectively suppressed in the resulting solvent extract of coffee oil. When extraction was performed with an aqueous solvent containing 91% by weight or more of water, the resulting aqueous solvent extract of coffee oil also had less solvent-derived flavor. If the water content in the extraction solvent was 95% by weight or more, the aqueous solvent extract of coffee oil had less solvent-derived flavor and exhibited a better aroma.

By extracting coffee oil with an aqueous solvent containing 91% or more by weight of water, it is believed that the aroma components involved in the roasted aroma can be recovered from the coffee oil. The aqueous solvent extract of coffee oil has the good roasted aroma of roasted coffee beans, and the undesirable odors (burnt rubber odor and resin odor) caused by coffee oil are reduced. Such an aqueous solvent extract of coffee oil is useful for imparting the good roasted aroma specific to roasted coffee beans to food and beverages such as coffee drinks.

<Test Example 1>
The following coffee oil water extract and coffee extract were used as analytical samples and analyzed.
(Analysis sample)
Water extract of coffee oil: Water extract of coffee oil obtained in levels 1 to 4 and 7 to 8 of Example 1 Coffee extract: Coffee extract obtained in Comparative Example 2 Analysis was carried out by the following method.

(analysis)
The analytical samples were measured for guaiacol (GAC), furfuryl methyl sulfide (FMS), linalool (LNL) and 2,2'-difurylmethane (DFM). These are aroma components contained in roasted coffee beans. A gas chromatography-mass spectrometer (GC-MS) was used for the measurements. The analytical conditions are as follows:

GC device: GC-2030 (manufactured by Shimadzu Corporation)
MS: GCMS-QP2020 NX (Shimadzu Corporation)
Column: Inert Cap Pure-WAX+TL (0.25 mm, 60 m, 0.25 μm)
Sample injection conditions: SPME (solid phase microextraction) method Smart SPME Fiber Assembly 50/30 μm PDMS/DVB/CAR (Supelco)
Injection mode: split Split ratio: 3
Pressure: 158 kPa
Ion source temperature: 200° C.
Flow rate: 11.7 mL/min
Thermal desorption: 40°C → 240°C (rate: 5°C/min)

Samples for GC-MS analysis were prepared in the following manner.
The analytical sample was diluted 10 times with water. 3.0 g of sodium chloride (NaCl) was added to 10 mL of the resulting diluted solution and dissolved. This was used as a sample for GC-MS.

The concentration of each aroma component was determined by the following method.
A standard sample was prepared for creating a calibration curve. Water was used to dilute the standard sample.
Guaiacol (standard) was diluted to 1 ppb, 5 ppb, 10 ppb, and 50 ppb to prepare standard samples.
Furfuryl methyl sulfide (standard) was diluted to 1 ppb, 5 ppb, and 10 ppb to prepare standard samples.
Standard samples were prepared by diluting linalool (standard) to 1 ppb, 5 ppb, 10 ppb, 20 ppb, and 30 ppb.
2,2'-difurylmethane (standard) was diluted to 1 ppb, 5 ppb, and 10 ppb to prepare standard samples.
These standard samples were analyzed under the above conditions, and a calibration curve was created for each aroma component from the area values.
The GC-MS sample was analyzed by GC-MS under the above conditions, and the concentrations (ppb) of guaiacol, furfuryl methyl sulfide, linalool and 2,2'-difurylmethane were measured using the prepared calibration curve.

(Brix and Concentration per Brix)
The Brix (20° C.) of the analytical sample was measured.
The concentration (ppb) of the components such as guaiacol in the analytical sample was divided by Brix to obtain the concentration per Brix (ppb/Brix).

The results are shown in Table 6. In Table 6 and Tables 7 and 8 below, FMS stands for furfuryl methyl sulfide, DFM stands for 2,2'-difurylmethane, GAC stands for guaiacol, and LNL stands for linalool. "Concentration (ppb)" is the concentration (ppb) of each component of FMS, DFM, GAC, and LNL in the analyzed sample.
"Brix" is the Brix (20° C.) of the analyzed sample.
"ppb/Brix" is the concentration (ppb) of each component per Brix. "FMS/DFM" is the ratio of the FMS concentration (ppb) to the DFM concentration (ppb). "GAC/DFM" is the ratio of the GAC concentration (ppb) to the DFM concentration (ppb). "LNL/DFM" is the ratio of the LNL concentration (ppb) to the DFM concentration (ppb).

<Test Example 2>
The water extracts of coffee oil obtained in levels 5 and 6 of Example 1 were used as analytical samples and analyzed.
The amounts of guaiacol, linalool and 2,2'-difurylmethane contained in the analytical sample were measured in the same manner as in Test Example 1. The Brix (20°C) of the analytical sample was also measured.
The concentration (ppb) of each component was divided by Brix to obtain the concentration per Brix (ppb/Brix).

Table 7 shows the concentration (ppb) of each component in the sample, the Brix of the sample, the concentration of each component per Brix (ppb/Brix), the ratio of the GAC concentration (ppb) to the DFM concentration (ppb) (GAC/DFM), and the ratio of the LNL concentration (ppb) to the DFM concentration (ppb) (LNL/DFM).

<Test Example 3>
The analysis was carried out in the same manner as in Test Example 2, except that the following coffee oil extract was used as the analysis sample.
(Analysis sample)
Aqueous solvent extract of coffee oil: Aqueous solvent extract of coffee oil obtained at levels E1, E5 and E9 of Example 5 and level P5 of Example 6 Solvent extract: Solvent extract of coffee oil obtained at level E20 of Comparative Example 4

The Brix (20° C.) of the analytical sample was measured. The concentration per Brix (ppb/Brix) was calculated by dividing the concentration (ppb) of each component by the Brix.
Table 8 shows the concentration (ppb) of each component in the sample, the Brix of the sample, the concentration of each component per Brix (ppb/Brix), the ratio of the GAC concentration (ppb) to the DFM concentration (ppb) (GAC/DFM), and the ratio of the LNL concentration (ppb) to the DFM concentration (ppb) (LNL/DFM).

The present invention is useful in the fields of food and beverages, etc.

Claims (20)

The method includes an aqueous solvent extraction step of contacting coffee oil with an aqueous solvent,
The aqueous solvent contains 91% by weight or more of water.
A method for producing an aqueous solvent extract of coffee oil. The method of claim 1, wherein the coffee oil is a pressed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans. The method according to claim 1 or 2, wherein the aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol, and glycerin. The method according to claim 1 or 2, wherein the temperature of the aqueous solvent is 30 to 90°C. A method for producing food and beverage products, comprising adding an aqueous solvent extract of coffee oil produced by the method according to claim 1 or 2 to food and beverage ingredients. The manufacturing method according to claim 5, wherein the food or beverage raw material is a roasted coffee bean extract, and the food or beverage is a coffee drink. An aqueous solvent extract of coffee oil, the aqueous solvent being a solvent containing 91% or more by weight of water. The aqueous solvent extract of coffee oil according to claim 7, wherein the coffee oil is a pressed oil of roasted coffee beans or a supercritical fluid extract of roasted coffee beans. The aqueous solvent extract of coffee oil according to claim 7 or 8, wherein the aqueous solvent is water or an aqueous alcohol solution containing 91% by weight or more of water, and the alcohol is at least one selected from the group consisting of ethanol, propylene glycol, and glycerin. A food or drink comprising an aqueous solvent extract of coffee oil according to claim 7 or 8. The food or beverage according to claim 10, wherein the food or beverage is a coffee drink. A composition containing coffee-derived components, comprising guaiacol, the concentration (ppb) of said guaiacol per Brix being 80 to 1000 ppb/Brix. The composition containing coffee-derived ingredients according to claim 12, further comprising a solvent, the water content of which is 91 to 100% by weight. The composition containing coffee-derived components according to claim 12 or 13, wherein the guaiacol is derived from coffee beans. Contains linalool and 2,2'-difurylmethane,
The coffee-derived component-containing composition has a linalool concentration (ppb) per Brix of 0.6 to 20 ppb/Brix, and a ratio of the linalool concentration (ppb) to the 2,2'-difurylmethane concentration (ppb) (linalool/2,2'-difurylmethane) of 0.20 or more. The composition containing coffee-derived ingredients according to claim 15, further comprising a solvent, the water content of which is 91 to 100% by weight. The composition containing coffee-derived components according to claim 15 or 16, wherein the linalool and the 2,2'-difurylmethane are derived from coffee beans. Contains furfuryl methyl sulfide and 2,2'-difurylmethane,
The concentration (ppb) of the furfuryl methyl sulfide per Brix is 7 to 20 ppb/Brix;
A coffee-derived component-containing composition, in which the ratio of the concentration (ppb) of the furfuryl methyl sulfide to the concentration (ppb) of the 2,2'-difurylmethane (furfuryl methyl sulfide/2,2'-difurylmethane) is 0.1 or more. The composition containing coffee-derived ingredients according to claim 18, further comprising a solvent, the water content of which is 91 to 100% by weight. The composition containing coffee-derived components according to claim 18 or 19, wherein the furfuryl methyl sulfide and the 2,2'-difurylmethane are derived from coffee beans.