JP2019024400A - Coffee food - Google Patents
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- JP2019024400A JP2019024400A JP2017147209A JP2017147209A JP2019024400A JP 2019024400 A JP2019024400 A JP 2019024400A JP 2017147209 A JP2017147209 A JP 2017147209A JP 2017147209 A JP2017147209 A JP 2017147209A JP 2019024400 A JP2019024400 A JP 2019024400A
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- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 96
- 235000013305 food Nutrition 0.000 title claims abstract description 64
- 239000010635 coffee oil Substances 0.000 claims abstract description 47
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 28
- 238000004898 kneading Methods 0.000 claims abstract description 16
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002844 melting Methods 0.000 claims abstract description 7
- 230000008018 melting Effects 0.000 claims abstract description 7
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960001948 caffeine Drugs 0.000 claims abstract description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 239000008158 vegetable oil Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000008476 powdered milk Nutrition 0.000 claims description 4
- 239000011344 liquid material Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 19
- 239000003205 fragrance Substances 0.000 abstract description 10
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 abstract description 7
- 230000001105 regulatory effect Effects 0.000 abstract 2
- 241000723377 Coffea Species 0.000 description 75
- 238000011156 evaluation Methods 0.000 description 30
- 230000001953 sensory effect Effects 0.000 description 17
- 239000000047 product Substances 0.000 description 14
- 239000000126 substance Substances 0.000 description 14
- 238000012360 testing method Methods 0.000 description 13
- 239000000843 powder Substances 0.000 description 12
- 239000008373 coffee flavor Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 206010013911 Dysgeusia Diseases 0.000 description 7
- 239000011248 coating agent Substances 0.000 description 7
- 238000000576 coating method Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 238000000605 extraction Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、手軽にコーヒーの香りや味を楽しむことのできる、コーヒーを用いた食品に関するものである。 The present invention relates to a food product using coffee that can easily enjoy the scent and taste of coffee.
一般に、コーヒーは飲料として多くのユーザーに飲用されている。例えば、ドリップコーヒーの場合、コーヒーの生豆を焙煎したものを粉砕することで得られたコーヒー豆粉砕物に、湯を加水することで、抽出を行う。そのため、コーヒーを楽しむためには、コーヒーを抽出するための設備や、抽出のための時間がかかるのが通常である。しかしながら、いつでも手軽にコーヒーの味や香りを楽しむことに対する消費者のニーズは高い。
そこで、手軽に楽しむための製品として、缶入りのコーヒー等が販売されている。缶やペットボトルに入ったコーヒーであれば、手軽に持ち運ぶことができるという利点がある。しかしながら、缶入り等のコーヒー飲料は、一般に形状が大きく、鞄等に入れて持ち運ぶことはできるが、衣服のポケット等に入れて気軽に携帯できるといったものではない。
Generally, coffee is drunk by many users as a drink. For example, in the case of drip coffee, extraction is performed by adding hot water to coffee grounds obtained by grinding roasted coffee beans. Therefore, in order to enjoy coffee, it usually takes equipment for extracting coffee and time for extraction. However, consumers have a high need for enjoying the taste and aroma of coffee anytime.
Therefore, canned coffee is sold as a product for easy enjoyment. Coffee in cans and plastic bottles has the advantage of being easy to carry. However, coffee beverages such as cans are generally large in shape and can be carried in bags or the like, but are not easily portable in clothes pockets.
また、コーヒーを気軽に楽しむことのできる食品を製造するとしても、コーヒー飲料の抽出液は、香気成分の揮散が早く、味も劣化しやすいという問題がある。
固体物の有効成分の持続性を高める方法として、脂質粉状体及び溶融油脂を用いたコーティング粉末の製造方法が知られている（特許文献１を参照）。これは、常温で固体状の芯物質に、融点４０℃以上の脂質粉状体を付着させて、次いで融点４０℃以上の溶融油脂を添加して被覆するものである。
しかしながら、上記特許文献１に開示されたコーティング粉末の製造方法は、あくまでも食品へのコーティングを施すための粉末に関する技術であり、コーヒーを用いた食品の味や香りの保存性を高めるものではない。また、上記特許文献１では、溶融油脂に香味物質を含有せしめる方法が開示されているが、コーヒー食品の製造においては、溶融油脂に香味物質を含有せしめることは、コーヒー本来の香気成分が阻害されてしまいかねず、適当ではない。
Moreover, even if it manufactures the food which can enjoy coffee casually, the extract of a coffee drink has the problem that volatilization of an aroma component is quick and a taste is easy to deteriorate.
As a method for enhancing the sustainability of an active ingredient of a solid substance, a method for producing a coating powder using a lipid powder and molten oil is known (see Patent Document 1). In this method, a lipid powder having a melting point of 40 ° C. or higher is attached to a solid core substance at room temperature, and then a molten fat or oil having a melting point of 40 ° C. or higher is added for coating.
However, the manufacturing method of the coating powder disclosed by the said patent document 1 is a technique regarding the powder for performing the coating to a food to the last, and does not improve the preservation | save property of the taste and fragrance of food using coffee. Further, Patent Document 1 discloses a method of adding a flavor substance to molten oil and fat. However, in the production of coffee food, adding a flavor substance to molten oil and fat inhibits the original flavor component of coffee. It is not appropriate.
かかる状況に鑑みて、本発明は、香気成分の保持性及び口どけを高めつつ、手軽にコーヒーの味や香りを楽しむことができるコーヒー食品を提供することを目的とする。 In view of such a situation, an object of the present invention is to provide a coffee food that can easily enjoy the taste and aroma of coffee while enhancing the retention and mouthfeel of aroma components.
本発明者らは、鋭意検討した結果、コーヒーの香り及び味を含んだ物質と硬化油を混合し、固形化することで、香気成分や味覚成分の保持性が高められるとの知見を得た。 As a result of intensive studies, the present inventors have obtained knowledge that the retention of aroma components and taste components can be improved by mixing and solidifying a substance containing coffee aroma and taste with solidified oil. .
すなわち、本発明のコーヒー食品は、コーヒー豆の焙煎後の香気成分を含むコーヒー由来の微粉砕物と、硬化油とが、混練され固形化されたことにより、コーヒーの香りの保存性が高められる。
香気成分を含むコーヒー由来の微粉砕物と硬化油が混練されることにより、微粉砕物が硬化油でコーティングされ、コーヒーの香気成分を物質内に閉じ込めることが可能である。また、混練された後、固形化されることにより、より安定して、香気成分を物質内に閉じ込めることができ、香りの保存性が高められる。そして、コーヒー食品を食べると、口の中で溶けることにより、硬化油によるコーティングが剥がれ、物質中の香気成分が揮散し、味覚成分が放出されるのである。本発明のコーヒー食品は、固形化する際に、成型用の型を用いて、板状、ブロック状又は粒状等、あらゆる形に成型することができる。
That is, the coffee food of the present invention has a coffee scent preserved by kneading and solidifying a coffee-derived finely pulverized product containing aroma components after roasted coffee beans and hardened oil. It is done.
The finely pulverized product derived from coffee containing the aroma component and the hardened oil are kneaded, whereby the finely ground product is coated with the hardened oil, and the aromatic component of the coffee can be confined in the substance. Moreover, by kneading and solidifying, the aroma component can be more stably confined in the substance, and the scent preservation is improved. When the coffee food is eaten, the coating with the hardened oil is peeled off by melting in the mouth, the aromatic component in the substance is volatilized, and the taste component is released. When the coffee food of the present invention is solidified, it can be molded into any shape such as a plate shape, a block shape or a granular shape using a molding die.
本発明のコーヒー食品は、微粉砕物と硬化油とが混練される際に、コーヒーオイルを更に加えて混練させることが好ましい。コーヒーオイルには、豊かな香気成分が含まれているからである。また、コーヒーオイルが混練されることにより、コーヒー食品を食べる際に、口どけが良くなるという効果がある。 The coffee food of the present invention is preferably further kneaded by adding coffee oil when the finely pulverized product and the hardened oil are kneaded. This is because coffee oil contains rich aroma components. In addition, the kneading of the coffee oil has the effect of improving the mouthfeel when eating the coffee food.
本発明のコーヒー食品は、コーヒーオイルの含有量が調製され、口どけ度合い、又は、カフェイン含有量を調整することができる。コーヒーオイルを含有させることで、常温で溶けない程度で、口どけ度合いのよいコーヒー食品とすることができる。また、脱カフェイン処理が施されたコーヒー豆を用いて、コーヒーオイルを搾油することで、カフェイン含有量を低減あるいはカフェインレスにすることができ、例えば、妊婦などカフェイン摂取を避けたい消費者のニーズに合致したコーヒー食品を提供することができる。 In the coffee food of the present invention, the content of coffee oil is prepared, and the degree of mouthfeel or the caffeine content can be adjusted. By containing coffee oil, it is possible to obtain a coffee food that does not melt at room temperature and has a good mouthfeel. In addition, by using coffee beans that have been decaffeinated, the coffee oil can be squeezed to reduce the caffeine content or make it decaffeinated. It is possible to provide coffee foods that meet consumer needs.
本発明のコーヒー食品において、コーヒーオイルの含有量は、１０％以下の範囲で調製することが好ましい。上記範囲の含有量とされることで、常温で溶けず、しかも口に入れた際、コーヒーの風味や口どけの優れたコーヒー食品とすることができる。１０％より含有させると常温で固形状態を維持することは困難である。また、コーヒーオイルの含有量が１％以上５％以下、特に２％付近の場合には、コーヒー食品の保形性、なめらかな口どけ、コーヒー風味、及び、後味の雑味に関する４つの評価が何れも高い優れたコーヒー食品とすることができる。 In the coffee food of the present invention, the content of coffee oil is preferably prepared within a range of 10% or less. By setting the content in the above range, it is possible to obtain a coffee food that does not melt at room temperature and has excellent coffee flavor and mouthfeel when put in the mouth. If it is contained from 10%, it is difficult to maintain a solid state at room temperature. In addition, when the content of the coffee oil is 1% or more and 5% or less, particularly around 2%, there are four evaluations regarding the shape retention, smooth mouthfeel, coffee flavor, and aftertaste of the coffee food. All can be made into a high and excellent coffee food.
本発明のコーヒー食品において、硬化油は、無香料、かつ、融点が３０℃以上の植物性油脂であることが好ましい。植物性の油脂は、香気成分が少なく、コーヒー本来の味を充分に生かすことができるからである。また、常温で溶けないようにすべく、融点が３０℃以上の植物性油脂を用いる。 In the coffee food of the present invention, the hardened oil is preferably a fragrance-free vegetable oil having a melting point of 30 ° C. or higher. This is because vegetable oils and fats have few aromatic components and can fully utilize the original taste of coffee. Moreover, vegetable oil with a melting point of 30 ° C. or higher is used so as not to melt at room temperature.
本発明のコーヒー食品において、硬化油は、食品全体の２０〜３０重量％の範囲で含有される。また、コーヒー由来の微粉砕物の１〜３倍の硬化油を用いる。 In the coffee food of the present invention, the hardened oil is contained in the range of 20 to 30% by weight of the whole food. Moreover, 1-3 times hardened oil of the fine ground material derived from coffee is used.
本発明のコーヒー食品は、糖類と、粉乳と、乳化剤とが、更に含まれたことが好ましい。糖類が含まれることにより、コーヒー食品を、菓子としても楽しむことができるからである。また、粉乳が含まれることで、クリーミーな味わいを実現することができる。粉乳の種類としては、脱脂粉乳、全脂粉乳又はクリーム粉乳を好適に用いることができる。乳化剤が含まれることにより、混合物の成分を均一にすることができる。乳化剤としては、レシチンが好適に用いられる。 The coffee food of the present invention preferably further contains saccharides, milk powder, and an emulsifier. It is because coffee food can be enjoyed also as confectionery by containing saccharides. Moreover, creamy taste is realizable by containing milk powder. As a kind of milk powder, skim milk powder, whole milk powder, or cream milk powder can be used conveniently. By including an emulsifier, the components of the mixture can be made uniform. As the emulsifier, lecithin is preferably used.
本発明のコーヒー食品は、上記混練され固形化された食品形状の表面上に、糖類がコーティングされたことでもよい。糖類でコーティングすることにより、手で把持した際に溶けにくく、携帯性に優れた食品とすることが可能である。 The coffee food of the present invention may have a saccharide coated on the kneaded and solidified food-shaped surface. By coating with saccharides, it is possible to make a food that is difficult to dissolve when gripped by hand and has excellent portability.
本発明のコーヒー食品の製造方法は、下記ステップを備える。
１）コーヒー焙煎豆を粉砕する粉砕ステップ
２）粉砕された微粉砕物と硬化油とを混練する混練ステップ
３）混練し得られた液状物を成型して固形化する固形化ステップ
The coffee food manufacturing method of the present invention includes the following steps.
1) Crushing step for crushing roasted coffee beans 2) Kneading step for kneading the pulverized finely pulverized product and hardened oil 3) Solidification step for molding and solidifying the liquid product obtained by kneading
ここで、液状物とは、液体物だけではなく、液体物と固体物の混合物を広く含む意味で用いており、ペースト状物、半固体状物などを含む。 Here, the liquid substance is used to mean not only a liquid substance but also a mixture of a liquid substance and a solid substance, and includes a paste-like substance and a semi-solid substance.
本発明のコーヒー食品の製造方法において、粉砕ステップでは、コーヒー焙煎豆を粒径１００〜１０００μｍの範囲に粉砕し、混練ステップでは、上記ステップにより得た粉砕物と硬化油とを混練し、コーヒー焙煎豆を粒径１０〜１００μｍの範囲に微粉砕することが好ましい。
コーヒー焙煎豆を微粉砕することにより、コーヒー食品を口に入れた際の滑らかな口どけが実現される。
In the coffee food production method of the present invention, in the pulverization step, roasted coffee beans are pulverized to a particle size of 100 to 1000 μm, and in the kneading step, the pulverized product obtained in the above step and the hardened oil are kneaded, and coffee It is preferable to finely grind the roasted beans to a particle size in the range of 10 to 100 μm.
By pulverizing the roasted coffee beans, smooth mashing when the coffee food is put into the mouth is realized.
本発明のコーヒー食品の製造方法における混練ステップでは、１％以上５％以下コーヒーオイルを更に加えて混練させることが好ましい。コーヒーオイルの含有量が１％以上５％以下、特に２％付近の場合には、コーヒー食品の保形性、なめらかな口どけ、コーヒー風味、及び、後味の雑味に関する４つの評価が何れも高い優れたコーヒー食品を作製できる。 In the kneading step in the method for producing coffee food of the present invention, it is preferable to further add 1% or more and 5% or less coffee oil to knead. When the content of the coffee oil is 1% or more and 5% or less, especially around 2%, all four evaluations regarding the shape retention, smooth mouthfeel, coffee flavor, and aftertaste of the coffee food High coffee coffee can be made.
本発明のコーヒー食品によれば、いつでもどこでも手軽にコーヒーの味や香りを楽しむことができるといった効果がある。 According to the coffee food of the present invention, there is an effect that the taste and aroma of coffee can be easily enjoyed anytime and anywhere.
以下、本発明の実施形態の一例を、図面を参照しながら詳細に説明していく。なお、本発明の範囲は、以下の実施例や図示例に限定されるものではなく、幾多の変更及び変形が可能である。 Hereinafter, an example of an embodiment of the present invention will be described in detail with reference to the drawings. The scope of the present invention is not limited to the following examples and illustrated examples, and many changes and modifications can be made.
図１は、実施例１のコーヒー食品の製造フロー図を示している。図１に示すように、まず、コーヒー生豆を焙煎する（Ｓ０１）。次に、焙煎されたコーヒー豆を粉砕する（第１の粉砕：Ｓ０２）。コーヒー豆粉砕物に、植物油脂を加えて混練し、焙煎豆の粉砕物をロールミルですり潰す（第２の粉砕：Ｓ０３）。これにより、コーヒー豆粉砕物は、さらに微粉砕される。次に、コーヒーオイルを添加する（Ｓ０４）。砂糖、粉乳、乳化剤を添加する（Ｓ０５）。なお、上記とは異なり、第１の粉砕がなされたコーヒー豆粉砕物に、植物油脂、コーヒーオイル、砂糖、粉乳及び乳化剤を添加した上で、第２の粉砕を行ってもよい。
その後、十分に混練して液状物を生成する（Ｓ０６）。生成された液状物を金型に流し込み、冷却して成型し固形化する（Ｓ０７）。
FIG. 1 shows a production flow diagram of coffee food of Example 1. As shown in FIG. 1, first, green coffee beans are roasted (S01). Next, the roasted coffee beans are pulverized (first pulverization: S02). Vegetable oil and fat are added to the ground coffee beans and kneaded, and the ground roasted beans are ground with a roll mill (second grinding: S03). Thereby, the coffee beans ground product is further finely ground. Next, coffee oil is added (S04). Sugar, powdered milk, and emulsifier are added (S05). In addition, unlike the above, you may perform a 2nd grinding | pulverization, after adding vegetable fats and oils, coffee oil, sugar, milk powder, and an emulsifier to the ground coffee beans ground | pulverized.
Thereafter, the mixture is sufficiently kneaded to produce a liquid material (S06). The produced liquid material is poured into a mold, cooled, molded and solidified (S07).
図２は、コーヒーオイルの製造説明図を示している。図２に示すように、まず、コーヒー生豆を焙煎する。焙煎されたコーヒー豆を圧搾して、コーヒーオイルを搾油する。搾油によって発生した残渣物は、搾油残渣となる。なお、搾油に用いる焙煎豆は、コーヒー豆粉砕物の作製に用いるものと同一のものであってもよい。 FIG. 2 shows a production explanatory diagram of coffee oil. As shown in FIG. 2, first, green coffee beans are roasted. Squeeze the roasted coffee beans and squeeze the coffee oil. The residue generated by oil extraction becomes an oil extraction residue. Note that the roasted beans used for oil extraction may be the same as those used for the production of the ground coffee beans.
図４は、実施例１のコーヒー食品の成型イメージ図であり、（１）は金型に流し込み冷却前の状態、（２）は金型に流し込み冷却後の状態、（３）は金型から取り出した状態を示している。なお、図４（１）及び（２）に示す金型４はいずれも断面形状を示しており、成型後のコーヒー食品は板状のものとなる。
図４（１）に示すように、金型４には、ペースト状物５が流し込まれている。ペースト状物５は、微粉砕されたコーヒー豆粉砕物、植物油脂、コーヒーオイル、砂糖、粉乳及び乳化剤が混練されたものである。ペースト状物５を金型４に流し込み、冷凍機により、冷却を行う。なお、ペースト状物５には、多くの香気成分３が含有されている。
図４（２）に示すように、冷却後の状態においては、図４（１）に示したペースト状物５は、金型４により成型され、固形化されたコーヒー食品６となっている。図４（３）に示すコーヒー食品６は、金型から取り出した状態を示している。コーヒー食品６は、板状であるから、手で容易に割って食べることが可能であり、いつでもコーヒーの味や香りを楽しむことができる。また、本実施例では、砂糖が混練されているが、他の甘味料を用いたり、或は、甘味料を含まない無糖の食品としてもよい。
コーヒー食品６には、多くの香気成分３が含有された状態となっており、破線７で示すように、香気成分３がコーヒー食品６の内部に閉じ込められ、外部へ放出されにくい構造となっている。
FIG. 4 is an image diagram of coffee food molding of Example 1, (1) is the state before pouring into the mold and cooled, (2) is the state after pouring into the mold and cooling, and (3) is taken out from the mold. Shows the state. In addition, all the metal mold | die 4 shown to FIG. 4 (1) and (2) has shown cross-sectional shape, and the coffee food after shaping | molding becomes a plate-shaped thing.
As shown in FIG. 4 (1), a paste-like material 5 is poured into the mold 4. The paste-like product 5 is obtained by kneading a finely pulverized coffee bean pulverized product, vegetable oil, coffee oil, sugar, powdered milk, and an emulsifier. The paste 5 is poured into the mold 4 and cooled by a refrigerator. The pasty material 5 contains a large amount of the fragrance component 3.
As shown in FIG. 4 (2), in the state after cooling, the paste-like product 5 shown in FIG. 4 (1) is a coffee food 6 formed by the mold 4 and solidified. The coffee food 6 shown in FIG. 4 (3) shows a state of being taken out from the mold. Since the coffee food 6 is plate-shaped, it can be easily broken by hand and can be enjoyed at any time. In this embodiment, sugar is kneaded, but other sweeteners may be used, or a sugar-free food containing no sweetener may be used.
The coffee food 6 contains a large amount of the fragrance component 3, and as shown by the broken line 7, the fragrance component 3 is confined in the coffee food 6 and is not easily released to the outside. Yes.
ここで、香気成分３がコーヒー食品６に閉じ込められる構造について、図３を参照しながら説明する。図３は、コーヒー食品の粒子のイメージ図を示している。図３に示すように、粒子１は、コーヒー豆粉砕物２、コーヒーオイル３及び植物性油脂４から成る。コーヒー豆粉砕物２は、多孔質であり、多数の孔２ａが形成されている。そして、コーヒー豆粉砕物２がコーヒーオイル３と混合されたことにより、内部にコーヒーオイル３が含まれた状態となっている。また、コーヒー豆粉砕物２とコーヒーオイル３は、あたかも植物性油脂４によってコーティングされたような状態となっており、コーヒーオイル３やコーヒー豆粉砕物２に含まれる香気成分の揮散や、コーヒー豆粉砕物２に含まれる味覚成分の放出を防ぐ構造となっている。
コーヒー豆粉砕物２は、脱カフェイン処理が施されたコーヒー豆を用いて作製されたものでもよく、健康に配慮したコーヒー食品とすることができる。
コーヒー食品を食べると、口の中で溶けることにより、植物性油脂４によるコーティングが剥がれ、コーヒーオイル３及びコーヒー豆粉砕物２中の香気成分が揮散し、コーヒー豆粉砕物２中の味覚成分が放出される。これにより、コーヒーの味や香りを充分に楽しむことができる。
Here, a structure in which the aroma component 3 is confined in the coffee food 6 will be described with reference to FIG. FIG. 3 shows an image of coffee food particles. As shown in FIG. 3, the particles 1 are composed of a ground coffee bean 2, coffee oil 3, and vegetable oil 4. The ground coffee beans 2 are porous and have a large number of holes 2a. The coffee beans 3 are mixed with the coffee oil 3 so that the coffee oil 3 is contained therein. Also, the coffee beans pulverized product 2 and the coffee oil 3 are in a state as if they are coated with vegetable oils and fats 4, and the volatile components contained in the coffee oil 3 and the coffee beans pulverized product 2 are removed. The structure prevents the release of taste components contained in the pulverized product 2.
The coffee grounds 2 may be made using coffee beans that have been decaffeinated, and can be a health-friendly coffee food.
When you eat coffee food, it dissolves in your mouth, so that the coating with vegetable oil 4 is peeled off, the aromatic components in the coffee oil 3 and the coffee grounds 2 are stripped off, and the taste components in the coffee grounds 2 Released. Thereby, the taste and aroma of coffee can be fully enjoyed.
（コーヒー食品の官能評価試験）
原料に対するコーヒーオイルの配合割合を変化させた際のコーヒー食品の品質について、官能評価試験により定量的に評価した。
官能評価試験用のサンプルは、図１に示す工程に基づき作製した。まず、深炒りに焙煎したコロンビア産アラビカ種コーヒー豆を粉砕し、このコーヒー豆粉砕物１５gに植物油脂１５ｇ〜３０ｇを加えて混練し、さらなる粉砕を実施した。そして、コーヒーオイルを、植物油脂の量とコーヒーオイルの量が合計で３０ｇになるように調整し添加して、さらに砂糖４０ｇ、粉乳１５ｇ、乳化剤０．３ｇを加えて室温で十分に混練した。この混成物を成型型に流し込み、５℃で２４時間冷却し固形化させてサンプルを作製した。官能評価試験用サンプルとして、コーヒーオイルの添加量が０ｇ、１ｇ、２ｇ、５ｇ、１０ｇ、１１ｇ、１５ｇと異なる７種類、すなわち、コーヒーオイルの含有量が０％、１％、２％、５％、１０％、１１％、１５％と異なる７種類を作製した。
官能評価試験はＱＤＡ（Quantitative Descriptive Analysis）法と呼ばれる手法を用いた。ＱＤＡ法とは、まずパネルが感じる味覚特徴を具体的な言葉として表現し、パネル間で合意が得られた味覚特徴についてその強度を数値化していく官能評価の一手法である。
官能評価のパネルは、コーヒーの製造・開発業務に１年以上従事し、かつ、一般的な食品の官能評価の経験が豊富な者を集め、さらにそこから基本５味（甘味、酸味、塩味、苦味及びうま味の識別テスト、焙煎コーヒー抽出液の産地や焙煎度合の判別テストにより選定した。最終的に１３名（男性７名、女性６名）がパネルに選定された。
(Sensory evaluation test of coffee food)
The quality of the coffee food when the blending ratio of the coffee oil to the raw material was changed was quantitatively evaluated by a sensory evaluation test.
A sample for the sensory evaluation test was prepared based on the steps shown in FIG. First, Colombian Arabica coffee beans roasted in a deep roast were pulverized, 15 g to 30 g of vegetable oils and fats were added to 15 g of the ground coffee beans, and further pulverized. And coffee oil was adjusted and added so that the quantity of vegetable oil and fat and the quantity of coffee oil might be 30g in total, and also sugar 40g, powdered milk 15g, and emulsifier 0.3g were added, and it knead | mixed fully at room temperature. The composite was poured into a mold, cooled at 5 ° C. for 24 hours, and solidified to prepare a sample. As a sample for sensory evaluation test, the addition amount of coffee oil is different from 0g, 1g, 2g, 5g, 10g, 11g, 15g, that is, the content of coffee oil is 0%, 1%, 2%, 5% Seven types different from 10%, 11% and 15% were prepared.
The sensory evaluation test used a technique called QDA (Quantitative Descriptive Analysis) method. The QDA method is a sensory evaluation method that first expresses the taste features felt by the panels as specific words, and quantifies the strength of the taste features agreed between the panels.
The panel of sensory evaluations has gathered people who have been engaged in coffee production and development for over a year and have extensive experience in sensory evaluation of general foods. From there, the basic five tastes (sweet, sour, salty, Selection was made based on the bitterness and umami discrimination test, the roasted coffee extract production area and the roasting degree discrimination test, and finally 13 people (7 men and 6 women) were selected for the panel.
官能評価試験に当たっては、パネル間での評価指標を統一するため、まず、評価用語の定義と基準について明確にした上で行った。下記表１は、官能評価項目とその定義を示したものである。各定義の欄に示される各記号については、“◎”は３点、“○”は２点、“△”は１点、“×”は０点の意味を持つ。 In the sensory evaluation test, in order to unify the evaluation indexes among the panels, first, the definition and criteria of the evaluation terms were clarified. Table 1 below shows sensory evaluation items and their definitions. For each symbol shown in each definition column, “◎” means 3 points, “◯” means 2 points, “Δ” means 1 point, and “x” means 0 point.
選定されたパネルは、コーヒーオイルの配合割合を段階的に調整したコーヒー食品サンプル、すなわち、コーヒーオイルの含有量が０％、１％、２％、５％、１０％、１１％、１５％と異なる７種類の官能評価試験用サンプルを試食しながら、サンプル群の特徴を具体的な言葉として描写する、いわゆる“言葉出し”を行うとともに、抽出された言葉の意味をパネル間で確認した。特に顕著な差があると認められた「保形性」、「なめらかな口どけ」、「コーヒー風味」、「後味の雑味」の４項目を評価項目とし、各評価項目について上記表１の通りに評価尺度を含めた定義を行い、パネル間で共有した。その後、実際に評価するいくつかの官能評価試験用サンプルを用いて評価の練習を行うとともに、パネル間で評価尺度のすり合わせ（キャリブレーション）を実施した。
以上を実施後、官能評価試験用サンプルを用いた官能評価を実施した。パネル全員の結果を集計後に平均値を算出し、最終的なスコアを決定した。
The selected panel is a coffee food sample in which the blending ratio of coffee oil is adjusted stepwise, that is, the content of coffee oil is 0%, 1%, 2%, 5%, 10%, 11%, 15%. While tasting seven different types of sensory evaluation test samples, so-called “wording” was performed in which the characteristics of the sample group were described as specific words, and the meaning of the extracted words was confirmed between panels. The four items of “shape retention”, “smooth mouthfeel”, “coffee flavor”, and “taste of aftertaste”, which were recognized to have particularly significant differences, were set as evaluation items. Definitions including evaluation scales were made and shared among the panels. Thereafter, evaluation practice was performed using several samples for sensory evaluation tests that were actually evaluated, and evaluation panels were calibrated between panels.
After the above, sensory evaluation using the sensory evaluation test sample was performed. After summing up the results of all the panels, the average value was calculated and the final score was determined.
下記表２は、コーヒーオイルの含有量が０％、１％、２％、５％、１０％、１１％、１５％と異なる７種類の官能評価試験用サンプルの官能評価試験の結果について記したものである。なお、表中の“◎”、“○”、“△”及び“×”の各記号の意味は、上述した表１に示した通りである。 Table 2 below describes the results of sensory evaluation tests of seven types of sensory evaluation test samples having different coffee oil contents of 0%, 1%, 2%, 5%, 10%, 11%, and 15%. Is. The meanings of the symbols “◎”, “◯”, “Δ”, and “x” in the table are as shown in Table 1 above.
上記表２に示すように、コーヒーオイル含有量が０％の場合は、コーヒー風味及び後味の雑味が弱いとの評価が得られた。コーヒーオイル含有量が１％の場合は、コーヒー風味が強いとの評価が得られたが、含有量が２％の方が１％の場合と比べてコーヒー風味となめらかな口どけの点からより優れているとの評価が得られた。コーヒーオイル含有量が５％の場合は、保形性及びなめらかな口どけがやや低下し、後味の雑味がやや強いとの評価が得られた。コーヒーオイル含有量が１０％の場合は、保形性が低下し、後味の雑味が強いとの評価が得られた。
なお、コーヒーオイル含有量を１１％以上にすると、常温で静置した際、官能評価に適した形状を保つことが不可能となったため、なめらかな口どけ、コーヒー風味及び後味の雑味についての評価を実施していない。
以上の結果から、コーヒーオイル含有量は１０％以下の範囲が好ましく、コーヒーの風味やなめらかな口どけに優れていた。また、コーヒーオイル含有量１〜５％、特に２％付近の場合が、各品質の評価が高く、効果の高い優れた配合割合であると考えられた。
As shown in Table 2 above, when the coffee oil content was 0%, the coffee flavor and aftertaste were evaluated to be weak. When the coffee oil content is 1%, it was evaluated that the coffee flavor is strong. However, the 2% content is better than the 1% coffee flavor and smooth mouthfeel. Evaluation that it was excellent was obtained. When the coffee oil content was 5%, the shape retention and smooth mouthfeel were slightly lowered, and an evaluation that the aftertaste was slightly strong was obtained. When the coffee oil content was 10%, the shape retention was lowered, and an evaluation that the aftertaste was strong was obtained.
When the coffee oil content is 11% or more, it becomes impossible to maintain a shape suitable for sensory evaluation when allowed to stand at room temperature, so smooth mouthfeel, coffee flavor and aftertaste Evaluation is not conducted.
From the above results, the coffee oil content is preferably in the range of 10% or less, and excellent in coffee flavor and smooth mouthfeel. Moreover, it was thought that the case where the coffee oil content was 1 to 5%, particularly around 2% was an excellent blending ratio with high evaluation of each quality and high effect.
本発明は、コーヒーを用いた食品として有用である。 The present invention is useful as a food using coffee.
１ 粒子
２ コーヒー豆粉砕物
２ａ 孔
３ コーヒーオイル
４ 植物性油脂
５ ペースト状物
６ コーヒー食品
７ 破線
1 particle 2 ground coffee beans 2a hole 3 coffee oil 4 vegetable oil 5 paste 6 coffee food 7 broken line
Claims (13)
粉砕された微粉砕物と硬化油とを混練する混練ステップと、
混練し得られた液状物を成型して固形化する固形化ステップ、
を備えたことを特徴とするコーヒー食品の製造方法。 Crushing step of crushing roasted coffee beans;
A kneading step of kneading the finely pulverized product and the hardened oil; and
A solidification step of molding and solidifying the liquid material obtained by kneading,
A method for producing a coffee food, comprising:
前記混練ステップでは、上記ステップにより得た粉砕物と硬化油とを混練し、前記コーヒー焙煎豆を粒径１０〜１００μｍの範囲に微粉砕する、
ことを特徴とする請求項１１に記載のコーヒー食品の製造方法。 In the pulverizing step, the roasted coffee beans are pulverized into a particle size in the range of 100 to 1000 μm,
In the kneading step, the pulverized product obtained in the above step and the hardened oil are kneaded, and the roasted coffee beans are finely pulverized in a particle size range of 10 to 100 μm.
The method for producing a coffee food product according to claim 11.
The method for producing coffee food according to claim 12, wherein in the kneading step, 1% or more and 5% or less of coffee oil is further added and kneaded.
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| US2557294A (en) * | 1949-04-13 | 1951-06-19 | Kellogg Helen Louise | Coffee extract enriched with extra flavor |
| JPS55131349A (en) * | 1979-04-02 | 1980-10-13 | Yunikafue:Kk | Coffee paste and its preparation |
| JPS57166938A (en) * | 1981-04-08 | 1982-10-14 | Hiroo Morio | Pasty coffee composition |
| JPH04207150A (en) * | 1990-11-30 | 1992-07-29 | Ajinomoto Co Inc | Coffee whitener |
| JPH0638681A (en) * | 1992-03-12 | 1994-02-15 | Kraft General Foods Inc | Colloidal roasted coffee as aromatic agent |
| JP2013013344A (en) * | 2011-06-30 | 2013-01-24 | Suntory Holdings Ltd | Method for producing coffee oil |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2557294A (en) * | 1949-04-13 | 1951-06-19 | Kellogg Helen Louise | Coffee extract enriched with extra flavor |
| JPS55131349A (en) * | 1979-04-02 | 1980-10-13 | Yunikafue:Kk | Coffee paste and its preparation |
| JPS57166938A (en) * | 1981-04-08 | 1982-10-14 | Hiroo Morio | Pasty coffee composition |
| JPH04207150A (en) * | 1990-11-30 | 1992-07-29 | Ajinomoto Co Inc | Coffee whitener |
| JPH0638681A (en) * | 1992-03-12 | 1994-02-15 | Kraft General Foods Inc | Colloidal roasted coffee as aromatic agent |
| JP2013013344A (en) * | 2011-06-30 | 2013-01-24 | Suntory Holdings Ltd | Method for producing coffee oil |
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