CN107072234A

CN107072234A - The local flavor of coffee diet usable is assigned, strengthened or aromatics modifier

Info

Publication number: CN107072234A
Application number: CN201580058731.4A
Authority: CN
Inventors: 中西柴乃; 泷嶋俊介; 园田纯宽
Original assignee: HASEGAWA SPICE CO Ltd
Current assignee: HASEGAWA SPICE CO Ltd
Priority date: 2014-11-05
Filing date: 2015-06-23
Publication date: 2017-08-18
Also published as: WO2016072111A1; TW201618674A; CN107072233A; TWI677289B; TWI678158B; JPWO2016072111A1; TW201616974A; JP6338228B2; JPWO2016072114A1; WO2016072114A1; JP6381055B2

Abstract

There is provided can easily be assigned, strengthened by a small amount of addition in coffee processed goods, the coffee flavor of unique coffee diet usable of the fragrant and mellow fragrance of the existing mill for the baked coffee bean that modify tone and taste is assigned, enhancing or aromatics modifier and assigned added with the coffee flavor, strengthen or aromatics modifier diet product.【Problem】By the water extract of baking coffee is contacted with overheated steam and obtain coffee flavor diet usable local flavor assign, enhancing or aromatics modifier.In addition, by the way that local flavor imparting, enhancing or the aromatics modifier of the coffee flavor diet usable are added in coffee flavor diet product, easily and efficiently carrying out the improvement of local flavor.

Description

The local flavor of coffee diet usable is assigned, strengthened or aromatics modifier

Technical field

The present invention relates to the coffee drink for making coffee extract contact to be heated and obtaining uniqueness with overheated steam The coffee flavor of food is assigned, strengthened or aromatics modifier and coffee flavor imparting, enhancing or the change by the coffee diet usable The imparting for the coffee flavor adjusted with micro addition in food or Enhancement Method.

Background technology

Coffee is to be liked the most popular hobby beverage drunk by people in the world, even so far with tea text The China and other various countries at center are turned to, with economical deposition, American-European fast food restaurant, coffeehouse culture permeate rapidly, its demand Sharply increase.

In Japan, wish easily taste the product of this consumer demand of coffee whenever and wherever possible as response, Japan obtains the container-packed coffee beverage, the coffee beverage of refrigeration-type, the coffee of contained in polyester bottles of the canned coffee of development alone etc. Numerous coffee processed goods such as coffee beverage or widely available instant coffee in general family are consumed by people.The opposing party Face, in recent years, in addition to coffee speciality store, coffee shop, coffee-house etc., due to the sales counter supply in convenience store coffee etc. it is emerging Rise, the coffee of the high-quality of " now grind, now infuse " can be easily bought with low price at any time, in the shape that can daily enjoy Condition.Therefore, in order to circulate and keep quality and the canned coffee of heat tracing sterilization, refrigeration coffee are in and are forced arduous competition Present situation, " now drying, now grind, now infusing " demand of material of the effect of sense with assigning increasingly increases.

The either coffee of coffee speciality store to be supplied in the way of " now dry, now grind, now infuse ", or canned coffee, speed Dissolved coffee etc., is all by being bakeed to coffee bean and coffee extract obtained from carrying out water extraction with water~hot water to it Thing, it is essentially identical in this.Industrially, the shape of dried powder is also concentrated or is made sometimes to coffee-extract State, but they are hereinafter referred to as coffee extract.In coffee extract according to circumstances and add sugar, milk and other Raw material etc. and be used as various coffee processed goods.The composition being known as in coffee extract is highly unstable, therefore when extracting Good taste and fragrance, the balance of so-called local flavor via manufacture, circulation, preserve and be more easily damaged.In this regard, propose with The scheme (patent document 1-3) that various methods are strengthened the fragrance of coffee, filled up etc..But, such scheme is not using Stable coffee extract, at this point, do not solve the quality deterioration of fragrance and taste fundamentally, thus need into The improvement of one step.In addition, the manufacture method of the coffee extract as the quality deterioration for inhibiting fragrance and taste, although exist The scheme that the low temperature extract solution of coffee and steam distillation extract solution are mixed, but still also room for improvement, and to look for novelty Scheme.

The fragrant and sweet fragrance of the characteristic of coffee, mainly by the sugar in roast coffee beans and amino acid due to heated The Maillard reaction of generation and bring into play, in addition, it is known that each in the coffee bean such as chlorogenic acid, caffeic acid, quininic acid Composition is planted also intricately to participate.The Maillard reaction of the fragrance of coffee after generation baking is oxidation reaction, on the other hand, For composition holds labile coffee, oxidation is formidable enemy, particularly the higher beans of baking degree, and moisture is due to baking Become few, the ratio of the caffeol in beans is uprised, therefore in the presence of the oxidative degradation after easily bakeing and easy catch fire Industrially along with danger the problem of.

But, after the Seattle system such as Startbuck coffee enters Japan, in Japan, hobby has used baking degree higher The tendency that depth bakees the coffee beverage of beans is further strengthened, as a result, in the coffee of the type of addition milk, for body Reveal the coffee sense do not covered by milk, also increase the use of depth baking beans.In addition, the situation with bakeing beans using either shallow Compare, in the case where being bakeed using depth, can consumingly obtain full (Body) sense, agreeable to the taste sense, satisfaction, therefore, also Often interacting depth bakees beans in either shallow bakees beans, but as already described, deposits oxidative degradation after baking, catches fire The problem of, and expect improving environment.

On the other hand, as new heating means, the utilization of overheated steam receives much concern.Originally, overheated steam Using starting from for the 1980's, but only bread, aquatic products meat etc. two, three.But, after generation nineteen ninety, open Electromagnetic induction heating mode, resistance heating manner, electric heating mode of heating etc. are sent out, as a result it utilizes and developed rapidly.Utilize overheat Vapor and the heating that carries out is characterized in rapid and the thermal efficiency is very high, be the less heating of oxygen.Overheat is utilized as using , there is the method shown in patent document 4-7 in vapor and the related scheme of the baking of the coffee bean of heating that carries out, but all Method in, be difficult to using the heating of overheated steam due to hypoxia critically important for the baking of coffee bean Maillard reaction, also, because the thermal efficiency is higher, therefore it is very fast to be carbonized, and exists and is difficult to balancedly give play to depth from beans Bakee the shortcoming of the baking fragrance of beans.In addition, there is the manufacture method of following volatile ingredient in patent document 8：In inertia In closed container under gas atmosphere, the overheated steam prepared using the water of deoxygenated state is set to be connect with above-mentioned tasty material After touch, the steam after the contact is reclaimed, but this method is with height for baked coffee bean using common overheated steam The method that efficiency reclaims the volatile ingredient in baked coffee bean, haves the shortcomings that obtained volatile ingredient is still unstable.

Therefore, seek it is a kind of without these problem of the prior art, assign depth bakee beans fragrance and taste it is new Technology.

Prior art literature

Patent document

Patent document 1：No. 4995145 publications of Japanese Patent No.

Patent document 2：No. 5455331 publications of Japanese Patent No.

Patent document 3：No. 5575517 publications of Japanese Patent No.

Patent document 4：No. 2535123 publications of Japanese Patent No.

Patent document 5：No. 4732777 publications of Japanese Patent No.

Patent document 6：No. 4628946 publications of Japanese Patent No.

Patent document 7：Japanese Unexamined Patent Publication 6-30754 publications

Patent document 8：No. 4568490 publications of Japanese Patent No.

Patent document 9：Japanese Patent Application 2014-27723

The content of the invention

The problem to be solved in the present invention

A kind of fragrance and taste of the existing mill with baked coffee bean, particularly depth are provided and bakee the complexity that beans have Fragrance, taste, and it is stable, can easily be assigned, strengthened by a small amount of addition in coffee processed goods, modify tone coffee Original fragrance and the coffee flavor of unique coffee diet usable of taste are assigned, enhancing or aromatics modifier and added with the coffee The food of local flavor imparting, enhancing or aromatics modifier, and coffee flavor are assigned, strengthened or modified tone method.

The means used to solve the problem

The present inventor to support consumer health hobby and as new food cooking utensil in recent years Obtain the home-use overheated steam generating means significantly developed and give concern.

Overheated steam refers to that temperature is higher than 100 under atmospheric pressure obtained from heat further to saturated steam DEG C water vapor gas.Overheated steam is currently industrially used in being heat-treated, giving up including the heating sterilization of food The various uses such as the processing of gurry, the heat treatment of timber, the drying of other materials, cleaning.Overheated steam is utilized and cooked Speciality when middle is：(1) due to being the big gas of thermal capacity, therefore heat transfer characteristic is excellent, can quickly heat；(2) exist Initial stage is heated, the condensation of water is produced in the whole surface of heating object, afterwards, condensate is started quickly using high heat Drying, therefore, it is possible to make surface preferentially dry；(3) overheated steam produced drives away air, can carry out less than 0.1% Hypoxic atmosphere under heating；(4) it can at ambient pressure utilize, therefore can safely use, etc..

The present inventor is conceived to the characteristic of above-mentioned overheated steam that is not having in existing heating means, is not By overheated steam be used for coffee bean baking, but consider using it is not yet attempting so far, to roast coffee beans In the heating of coffee extract obtained from being extracted.

Therefore, it is 40% that the coffee-extract oneself extracted, which is concentrated into solid content, and its 2g is placed on into stainless steel pallet On, using home-use overheated steam baking oven, when being heated with 200 DEG C, heating starts rear 10 minutes or so moisture almost Evaporation, obtains the firing thing of the sugared shape of brown, after being cooled to, crushing, it was found that the pulverized product is with being far above Coffee extract, when bakeing the fragrance of coffee as raw material, taste, color, in feelings of the addition in coffee diet product Under condition, can easily and efficiently assign, strengthen or modify tone coffee flavor.Then, further heating condition etc. has been carried out respectively Research is planted, so as to complete the present invention.

The present invention is using the coffee extract extracted from the coffee bean after baking as raw material, using overheated steam to this Coffee extract is heated (following, sometimes referred to as " extract baking "), thus generates the preferable fragrance of baked coffee bean With the method for taste.The heating after extracting coffee extract with high temperature so far and extracting is thought in the past, substantially can Cause the deterioration of fragrance.But, it is assumed that this time by being extracted in the state of moisture is less using overheated steam to coffee Thing is heated, and makes the composition transfer in coffee extract, and generation is so far deemed as the fragrant and mellow of more difficult existing mill Complicated fragrance that the baking beans that fragrance and taste, particularly depth are bakeed have, taste is (hereinafter, sometimes by these Local flavor is referred to as " baking local flavor " or is referred to as the fragrance " bakeing fragrant ").What this method was to confer to that baked coffee bean has answers The new technology of miscellaneous fragrance and taste (baking local flavor), and be the method for worrying less stabilization of oxidative degradation.

Therefore, the present invention provides herein below.

[1] a kind of local flavor of coffee flavor diet usable is assigned, strengthened or aromatics modifier, by the water extraction for making roast coffee beans Thing is taken to contact and obtain with overheated steam.

[2] local flavor of above-mentioned coffee flavor diet usable is assigned, strengthened or aromatics modifier, wherein, the water extraction of roast coffee beans The contact conditions for taking thing and overheated steam are, pressure under substantially atmospheric pressure, temperature in the range of 170 DEG C -300 DEG C, with And the time is in the range of -2 hours 0.2 minute.

[3] local flavor of above-mentioned coffee flavor diet usable is assigned, strengthened or aromatics modifier, wherein, pass through gel permeation chromatography (GPC) aqueous solution of the local flavor imparting, enhancing or aromatics modifier of above-mentioned coffee flavor diet usable is measured, and to showing poor folding When the aggregate-value for penetrating the response quautity of meter (RI) is measured, converted part of the weight average molecular weight as more than 200,000 using pulullan polysaccharide The overall aggregate-value of water soluble ingredient of the aggregate-value in the above-mentioned aqueous solution in proportion be more than 15%.

[4] a kind of local flavor of coffee flavor diet usable assign, the manufacture method of enhancing or aromatics modifier, including following process (1)-(3)：

(1) water extract of baking coffee is made to be contacted with overheated steam, the process for obtaining overheated steam processed material,

(2) overheated steam obtained in process (1) is made to distill processed material cooling, the process of solidification,

(3) process crushed to the solidfied material obtained in process (2).

[5] local flavor of coffee flavor diet usable according to obtained from the method for [4] is assigned, strengthened or aromatics modifier.

[6] a kind of coffee flavor diet product, added with the coffee flavor diet any one of [1]-[3] and [5] The local flavor of product is assigned, strengthened or aromatics modifier.

[7] a kind of coffee flavor of coffee flavor diet product is assigned, strengthened or modified tone method, is added in diet product [1] local flavor of the coffee flavor diet usable any one of-[3] and [5] is assigned, the method for enhancing or aromatics modifier.

Invention effect

By the way that coffee flavor imparting, enhancing or the aromatics modifier of the coffee diet usable of the present invention are added with coffee wind In the coffee processed goods of taste or the food with coffee flavor, using the teaching of the invention it is possible to provide not having in conventional product, be endowed, by force The fragrance of baked coffee bean and the diet product of taste are changed.

Brief description of the drawings

Fig. 1 is to represent concentrated coffee extract A, contrast product 1, instant coffee A, the figure of the molecular weight distribution of product of the present invention 8.

Embodiment

In the present invention, the water extract of roast coffee beans refers to put forward roast coffee beans with water such as warm water, hot water Extract obtained from taking (hereinafter referred to as " coffee extract ").In the case of oneself manufacture coffee extract, first, choosing It is set for the green coffee of the raw material of the roast coffee beans to be used in coffee extract.Green coffee is not particularly limited, Arabica kind, Liberia's kind, Robusta's kind etc., no matter its species, the place of production, can also use Brazil, brother's rival The green coffee in any place of production such as Asia, Indonesia.In addition, green coffee, can be used alone a kind of raw beans, can also make With mixed more than two kinds of life beans.Coffee bean after can above-mentioned raw beans be bakeed by coffee baker etc. is used as original Material, but it is not limited to this.

Next, coffee baker etc. can be used to pass through the baking of conventional method progress green coffee.For example, can be by Green coffee is put into the inside of rotating cylinder, one side Stirring while with gas burner etc. from below to the rotating cylinder Heated, thus bakeed.The baking degree of the coffee bean, as long as the baking for the degree generally drunk, can With in any scope, for example, it is 14.5-30 that can bakee to L values.L values are the indexs for the baking degree for representing coffee, are to use Value obtained from colour difference meter is measured to the lightness of the crushed material of baked coffee bean.L values are 0 expression black, and L values are 100 tables Show white.Therefore, the baking of coffee bean is deeper, numerical value more low value, more shallow then more high level.As reference, for generally drinking Bakee the L values degree substantially as shown below of beans.Italian type bakees (Italian Roast)：16-19, French Roast (French Roast)：19-21, deep city bakee (Fullcity Roast)：21-23, city bakee (City Roast)： 23-25, dense baking (High Roast)：25-27, moderate bakee (Medium Roast)：27-29.As making in the present invention The baking degree of coffee bean, can use the coffee bean in the range of 14.5-30, preferably 16-20 or so.In addition, may be used also Not damage in the range of the local flavor of the imparting of the local flavor of coffee flavor diet product of the present invention, enhancing or aromatics modifier, one is used Beans of the part L values more than 30 or a part of L values are less than 14.5 beans.

Coffee bean after baking can be crushed, and conventionally use intermittent continuous extraction element, dribbling Extraction element, the multi-function device with mixer, other extraction elements, are extracted with water such as warm water, hot water, are filtered, by This obtains coffee extract, but is not limited to this.In addition, on coffee extract, will be by various methods, for example, decompression Concentration, freeze concentration, reverse osmosis membrane are concentrated, extracted using concentrated coffee obtained from the various methods such as the concentration of synthetic adsorbent Thing, further these coffee extracts are referred to herein as by the materials of various method powdereds such as spray drying, freeze-dryings " coffee extract ".

Further, being circulated as commercially available product has various coffee extracts, also, can also specify the species of beans, bakee Degree etc. desired coffee extract is bought as commercially available product, these coffee extract can also be used.In addition, commercially available Instant coffee also substantially according to the product prepared with these coffee extract identical manufacture methods, can be in the present invention It is middle to be used as coffee extract.

The soluble solid of the coffee extract used in the present invention is 10 mass %-100 mass %, according to coffee The character of extract can be divided into two kinds.A kind of model of soluble solid for being derived from coffee in 10 mass %-90 mass % Interior liquid coffee is enclosed, another soluble solid of coffee that is derived from is in the range of 90 mass %-100 mass % Coffee in powder form.Any type can be used, but using moisture is less and solid content higher liquid coffee or powder Coffee, preferably use coffee in powder form in the case of, heating treatment time for generating preferable fragrance is shorter, obtained firing The crushing of thing is easier to, and can obtain good fragrance, the product of the present invention of fragrance of the roast coffee beans with generation.Pass through The use of the soluble solid from coffee is preferably 25 mass %-100 mass %, more preferably 50 mass %-100 matter The coffee extract in the range of %, more preferably 70 mass %-100 mass % is measured, roast coffee beans can be obtained The strong preferable product of the present invention of fragrance, fragrance.

In addition, can be added in the coffee extract used in the present invention according to expectation, be mixed with sodium acid carbonate etc. Other food materials such as pH regulators, sodium ascorbate, antioxidant, spices, sugar, amino acid, food additives, its opportunity exist Before and after being heated using overheated steam.

Next, on the overheated steam used in the present invention, as long as the vapor of the temperature higher than 100 DEG C is Can.Specifically, vapor is further heated and reached higher than 100 DEG C at ambient pressure obtained from being heated to water The vapor of temperature is exactly overheated steam.Overheated steam is filled generally according to the difference of the mode of heating of vapor Put and classified.That is, exist using heater, lamp directly, the electric heating heater that heats indirectly, by sensing heating, The high-frequency heating such as dielectric heating and directly or indirectly heater.

For commercially available home-use cooking device, IH culinary art cooking devices are the forms of the indirectly heat by sensing heating, Micro-wave oven is direct-fired form by sensing heating.On the other hand, the steam shown up prominently in recent years and popularized rapidly Baking oven, the home-use cooking device for the utilization overheated steam for being referred to as water oven (registration mark, Sharp Corp's manufacture) are to use The cooking device of the form that heater is heated by direct, electric heating, can easily carry out cooking using the food of overheated steam Adjust.Specifically, Healsio (registration mark, Sharp Corp's manufacture) can be enumerated as.These home-use cooking devices are empty in semi-hermetic It is interior to be heated using overheated steam therefore very efficient.

On the other hand, the also commercially available overheated steam generating means for having a business.Specifically, Genesis can be enumerated as (wild village skilled worker Co., Ltd. manufacture), DHF Super-Hi (registration mark, First Takasunami Industries Co., Ltd.), SV Roaster HOT MAX (registration mark, Co., Ltd. Zhongxi makes manufactured), QFB-5980C-3R (registration mark, this straight work Industry Co., Ltd.), super baking oven (clear this ironworker Co., Ltd.) etc., but be not limited to this.

In the case where making overheated steam be contacted with coffee extract, contacted under substantially atmospheric pressure.I.e., neither especially Pressurizeed and also do not carry out especially contacting and being heated with overheated steam with depressurizing.

Next, the temperature of overheated steam during on being contacted with coffee extract is, it is necessary to the coffee of actual treatment Amount, heat time and the heating-up temperature of extract these three combination come determine obtain as purpose coffee fragrance and taste Condition.The temperature (that is, heating-up temperature) of overheated steam when being contacted with coffee extract can be enumerated as higher than 100 DEG C and Temperature in less than 1000 DEG C of scope, more preferably preferably 120-500 DEG C, 170-300 DEG C of temperature.In addition, during heating Between can generally be enumerated as -5 hours 0.1 minute, preferably -3 hours 0.1 minute, more preferably -2 hours or so 0.2 minute when Between.

It is containing about 60- in coffee extract in the case where being heated using overheated steam to coffee extract In the case of the liquid coffee of 80% or so water, if the increase of dry volume occurs after heating, but while end is heated Shrink, the firing thing as the lamellar of brown~persimmon or the plastic partial desiccation solid-state of tool.Grinder can also be used Crushed that powder is made and uses or adds water again and dissolved and used with liquid.

On the other hand, in the case where being heated using overheated steam to coffee in powder form, after heating, occurs volume anxious Acute increased phenomenon, i.e. expanded as the bulking (puffing) when occurring to bakee equivalent to coffee bean, expanded lasting Certain time after-contraction, obtains the firing thing of persimmon~black.It can be crushed and powdered or dissolving with grinder Reclaim in a liquid.

The degree of firing can be adjusted by time for being contacted with overheated steam and its temperature, as determining to be used to obtain The index of the heating condition of the fragrance of preferable baked coffee bean and the firing thing of taste must be played, can use and be expressed from the next Numerical value, i.e. extract baking degree.

Extract baking degree=(sample before sample weight-heating after sample weight-heating before heating it is aqueous Amount)/(sample weight before heating) × 100

Wherein, the water content of the sample before heating is set to the value obtained by following formula.

Sample weight × solid content (%) ÷ before sample weight-heating before water content=heating of sample before heating 100

When being fired using overheated steam to coffee extract, the water evaporation that contains first in coffee extract and send out Raw concentration, at the time point of water evaporating completely, the numerical value for representing above-mentioned extract baking degree is 0.If being fired from that point on, Then soluble solid than water gasifies due to various reactions, reduced, therefore the numerical value becomes big.Firing is more further entered The row numerical value becomes bigger.Excessively carry out, be carbonized if firing, damage preferable fragrance and taste, therefore, extract dries Roasting degree is preferably less than 30.

By various researchs as a result, numerical value by being set to extract baking degree in the range of -30 to 30, more excellent Elect the numerical value in the range of -10 to 25 as, overheated steam processing coffee extract, i.e. the coffee diet of the present invention can be obtained The coffee flavor of product is assigned, strengthened or aromatics modifier.Although fragrance, the taste characteristic of the firing thing in the range of being somebody's turn to do are different, Baking local flavor is respectively provided with, is added by the firing thing that will be obtained in coffee processed goods etc., the local flavor of the firing thing can be assigned Feature.In addition, herein, the fragrant and mellow fragrance and taste that local flavor refers to the existing mill that baked coffee bean has is bakeed, it is particularly deep Complicated fragrance, taste that the baking beans that degree is bakeed have, but also include by baking the coffee of generation in its local flavor Sootiness (smoke) sense for preferably bakee (roast) sense, generating in the case where bakeing progress etc..

Furthermore it is possible to the degree fired with other index expressions.Surveyed by gel permeation chromatography (hereinafter referred to as " GPC ") During the molecular weight distribution for the water soluble ingredient being set in the coffee extract for raw material, molecular weight about to 1,000,000 larger model In enclosing, several peak values are confirmed.On the other hand, it is small peak in raw material coffee extract in coffee extract after firing Significantly there is larger peak value, table for the macromolecule region near 200,000-100 ten thousand in the molecular weight for being worth or being nearly no detectable It is bright intentionally to add the composition that molecular weight is more than 200,000.

In addition, by various researchs as a result, can confirm, for the preferable perfume (or spice) with baked coffee bean of the present invention The overheated steam processing coffee extract of gas and taste, is measured with GPC to its aqueous solution, and to Differential refractometer (RI) The aggregate-value of response quautity when measuring, weight average molecular weight is converted as the ratio shared by more than 200,000 part using pulullan polysaccharide Example is more than 15% of the water soluble ingredient entirety in the above-mentioned aqueous solution.

Generally, if bakeing too strong during roast coffee beans, bitter principle increase, becomes unsuitable for drink while carbonization With.On the other hand, it is of the invention bakeed by extract obtained from coffee extract, be to be handled by above-mentioned overheated steam Obtained from fire thing, generation has the fragrance of strong degree very much while the bitter taste of the original high-quality of coffee is generated.On Strong degree, the present inventor speculate, with overheated steam processing coffee extract in emerging weight average molecular weight be More than 200000 composition is relevant.Herein, strong degree refers to assign the satiety of coffee, thick and heavy sense, agreeable to the taste sense, satisfaction etc The rich property of local flavor.

Why overheated steam processing coffee extract on so obtaining can have extracts as the coffee of raw material The baking local flavor of the baked coffee bean lost in thing, although still can not scientifically be proved, but it is assumed that in coffee extracting In thing containing it is many to roast coffee beans when generate fragrance component, taste composition change unreacted precursor component, for example, The compositions such as sugar, amino acid, chlorogenic acid, caffeic acid, quininic acid, trigonelline, caffeine, grease, if passing through overheated steam pair They carry out the heating with bakeing same degree, i.e. extract and bakeed, then these compositions are completed and produced in baking The same complicated chemical change of chemical change, so that the preferable fragrance and taste that generate baked coffee bean (bakee fragrant, baking Local flavor).

In addition, according to the consideration, by using overheated steam as heater meanses, in the coffee extract headed by grease Composition is difficult to aoxidize, therefore almost without undesirable tart flavour, miscellaneous taste, on the other hand, the object of heating is not coffee bean But coffee extract, therefore, it is difficult to produce carbonization and dominant generate the composition made contributions to fragrance and taste.Separately Outside, overheated steam processing coffee extract is the solidfied materials such as powder, compared with the extract of liquid, the guarantor of its fragrance and taste Deposit that stability is very good, this point is also excellent characteristic.

The present invention has following characteristics：The coffee obtained by overheated steam to the baked coffee bean after crushing is extracted Thing is heated and can generated, and the baking lost is fragrant, bakee local flavor, and resulting coffee extract has the coffee of high-quality The bitter taste of coffee, it is also more stable after preservation, offending fragrance and taste will not be generated.Therefore, even if being added to coffee Also the balance of coffee flavor will not be damaged in diet product, by it is a small amount of~add in large quantities, assign baking while intensity can be changed Fragrant, baking local flavor, assigns strong degree, alcoholic degree sense, baking sense, sootiness sense of coffee etc. with further changing intensity.Further, The firing thing of obtained persimmon~black is crushed and solution in a liquid is dissolved, sediment is few and with coffee Preferable color, therefore can be also used for the coloring of coffee diet product.

The coffee extract of product of the present invention, fragrance and complicated taste with baked coffee bean (bakee fragrant, baking wind Taste) and high-quality the bitter taste of coffee, color, it is and also very stable after being saved, be used as the coffee of unique coffee diet usable Local flavor is assigned, enhancing or aromatics modifier are very useful.In addition, there is the characteristics of will not generating offending fragrance and taste, therefore i.e. Increase addition is not also damaged the balance of coffee flavor of coffee diet product, therefore, it is possible to be widely used in coffee beverage, Milk beverage, coffee jelly, coffee cookies, coffee chocolate, coffee pudding, coffee Bava containing coffee reveal this, coffee cake etc. It in all diet products with coffee flavor, in addition, can add in various diet products, various products can be held Change places imparting in conventional coffee extract not obtainable baking local flavor while, assign the strong degree of coffee, satiety, Bakee sense, sootiness sense etc..

Then, enumerate embodiment and more specific description is carried out to the present invention, but the present invention is not limited in these implementations Example.

Embodiment

Embodiment 1

By 10g concentrated coffee extract A (coffee solid content 40%, material bean：Indonesia, Brazil's production, L values= 21.5) it is placed on the pallet that stainless steel is made, using overheated steam cooking device, (Sharp Corp manufactures, Healsio AX- GX2 water oven function), carries out 200 DEG C, the heating of 30 minutes, obtains the firing thing of the such tabular of thin sugar of brown 3.78g (extract baking degree=2.2).Crushed with grinder, powder (product 1 of the present invention) is made.

Embodiment 2

Using the sample that coffee solid content is 60%, in addition, carried out according to operation similarly to Example 1 at heating Reason, obtains the firing thing 6.25g (extract baking degree=- 2.5) of the such tabular of thin sugar of brown.With grinder by its powder It is broken, powder (product 2 of the present invention) is made.

Embodiment 3

Using the sample that coffee solid content is 80%, in addition, carried out according to operation similarly to Example 1 at heating Reason, obtains the firing thing 8.80g (extract baking degree=- 8.0) of the plastic partial desiccation solid-state of tool of persimmon.With grinding Machine is crushed, and powder (product 3 of the present invention) is made.

Embodiment 4

As the sample for the coffee extract dried powder for not containing excipient, by the commercially available instant coffee A (raw materials of 20g Beans：Ecuador, Vietnam's production, moisture 3.8%) it is placed on the pallet that stainless steel is made, cooked using overheated steam The water oven function of device (Sharp Corp manufactures, Healsio AX-GX2), carries out 160 DEG C, the heating of 15 minutes.Heating Afterwards, occur after about 3 minutes it is expanded, continue a few minutes after-contraction, obtain persimmon firing thing 19.2g (extract baking degree= 0.2).Crushed with grinder, powder (product 4 of the present invention) is made.

Embodiment 5

180 DEG C, the heating of 15 minutes are carried out, in addition, is heated according to operation similarly to Example 4. After heating, expanded, lasting a few minutes after-contraction occurs after about 3 minutes, firing thing 18.1g (the extract bakings of persimmon are obtained Degree=5.7).Crushed with grinder, powder (product 5 of the present invention) is made.

Embodiment 6

200 DEG C, the heating of 15 minutes are carried out, in addition, is heated according to operation similarly to Example 4. After heating, expanded, lasting a few minutes after-contraction occurs after about 3 minutes, the firing firing thing 17.3g (extracts of persimmon are obtained Baking degree=9.7).Crushed with grinder, powder (product 6 of the present invention) is made.

Embodiment 7

220 DEG C, the heating of 15 minutes are carried out, in addition, is heated according to operation similarly to Example 4. After heating, expanded, lasting a few minutes after-contraction occurs after about 3 minutes, firing thing 16.8g (the extract bakings of dark brown are obtained Degree=12.2).Crushed with grinder, powder (product 7 of the present invention) is made.

Embodiment 8

240 DEG C, the heating of 15 minutes are carried out, in addition, is heated according to operation similarly to Example 4. After heating, expanded, lasting a few minutes after-contraction occurs after about 3 minutes, firing thing 16.7g (the extract bakings of dark brown are obtained Degree=12.7).Crushed with grinder, powder (product 8 of the present invention) is made.

Embodiment 9

250 DEG C, the heating of 30 minutes are carried out, in addition, is heated according to operation similarly to Example 4. After heating, expanded, lasting a few minutes after-contraction occurs after about 3 minutes, firing thing 16.5g (the extract bakings of dark brown are obtained Degree=13.7).Crushed with grinder, powder (product 9 of the present invention) is made.

Comparative example 1

400g concentrated coffee extract A same as Example 1 are weighed, 150 ± 2 DEG C, 15 minutes are carried out using autoclave Heating after, be rapidly cooled to less than 30 DEG C, obtain the heating product 393g (contrast product 1) of the liquid of persimmon.

Comparative example 2

Using the sample that coffee solid content is 60%, in addition, carried out according to the step identical with comparative example 1 at heating Reason, obtains the heating product 386g (contrast product 2) of the liquid of persimmon.

Comparative example 3

Using the sample that coffee solid content is 80%, in addition, carried out according to the step identical with comparative example 1 at heating Reason, heating product 344g (contrast product 3) obtaining persimmon, being charred containing more black precipitation.

Comparative example 4

Water is added into instant coffee A same as Example 4 and the sample that coffee solid content is 40% is formed, and is weighed The 400g samples, after 150 ± 2 DEG C of autoclave progress, the heating of 5 minutes, are rapidly cooled to less than 30 DEG C, obtain persimmon Liquid heating product 390g (contrast product 4).

Comparative example 5

The sample that coffee solid content formed by water is 60% is added into instant coffee A same as Example 4, is weighed The 400g samples, after 150 ± 2 DEG C of autoclave progress, the heating of 10 minutes, are rapidly cooled to less than 30 DEG C, obtain dense brown The heating product 378g (contrast product 5) of the liquid of color.

Comparative example 6

The sample that coffee solid content formed by water is 80% is added into instant coffee A same as Example 4, is weighed The 400g samples, after 150 ± 2 DEG C of autoclave progress, the heating of 15 minutes, are rapidly cooled to less than 30 DEG C, obtain dense brown The heating product 312g (contrast product 6) of the liquid of color.

Evaluation method 1- is directed to the effect of sugar-free coffee beverage

[sensory evaluation]

The coffee beverage for sensory evaluation is prepared in accordance with the following methods.

First, 500g is bakeed into beans (material bean with coffee grinder：Brazil's production, L values=22) crush, uses filtering made of paper Device is extracted with 5000g hot water, obtains 3500g coffee extract solutions (Brix5.0 °).In addition, mixing 5.0g sugar esters P- 1570 (Mitsubishi-kagaku Foods Corp.'s manufactures) and 3500g water, and dissolve by heating.Then, in the coffee extract previously obtained It is 20kg that water to total amount is further added in liquid, is adjusted pH to 6.8 with 10% sodium bicarbonate aqueous solution, is used as sensory evaluation Sugar-free coffee beverage (reference material 1).The sensory evaluation sugar-free coffee beverage is prepared, after about 15-30 minutes, is converted with solid content For 0.02%, add product 1-9 of the present invention and contrast product 1-6, and by 5 panelists Jing Guo well trained (panelist) sensory evaluation is carried out.

Evaluation is the scoring in five stages that 1-5 points are given on following four project.For each project, by 5 people Average mark as scoring (being rounded up below decimal point), obtain four projects scoring it is total.It the results are shown in table 1 In.

[four projects of evaluation]

Bakee local flavor (evaluation of the fragrant and mellow fragrance and taste for the existing mill that baked coffee bean has)

→ 5 points of scoring：Can very strongly it feel, 4 points：It can be strongly felt, 3 points：Typically, 2 points：Slightly It is weak, 1 point：It is very weak

Bakee sense (depth bakees the evaluation for the baking sense that beans have)

→ 5 points of scoring：Can very strongly it feel, 4 points：It can be strongly felt, 3 points：Typically, 2 points：Slightly It is weak, 1 point：It is very weak, 0 point：It is imperceptible

Strong degree (the rich evaluation of the fragrance of satiety, strong degree, thick and heavy sense of taste etc.)

→ 5 points of scoring：Very strongly feel, 4 points：It is strongly felt, 3 points：Fully feel, 2 points：Somewhat feel Feel, 1 point：Almost do not have

The quality of taste (without miscellaneous taste, disagreeable bitter taste, with transparent feel, uniformity etc., the evaluation of the quality of taste)

→ 5 points of scoring：It is very good, 4 points：Well, 3 points：Typically, 2 points：It is somewhat bad, 1 point：It is bad

Table 1

As shown in table 1, product 1-9 of the present invention scoring adds up to 12-20, very high, on the other hand, contrast product 1-6 with It is relatively low and reference material 1 is 6-10.

In addition, as follows according to the overall merit of the comment of panelist crew：

Product 1,4 of the present invention：Compared with reference material 1, baking is fragrant, baking is felt, strong degree is stronger, and the pure and fresh degree of fragrance is also very good It is good, it is the good coffee flavor of uniformity.

Product 2,3,5 of the present invention：Compared with product 1,4 of the present invention, bakee fragrant, baking sense, strong degree and further become by force, be level Clearly demarcated preferable coffee flavor.

Product 6-9 of the present invention：Compared with product 1-5 of the present invention, bakee fragrant, baking sense, strong degree and become strong, in product 9 of the present invention Also feel a little sootiness sense, be ideal coffee flavor.

Contrast product 1-5：It is different from product 1-9 of the present invention, bakee fragrant and baking sense very weak~weak, although can feel strong Degree but the increasing of bitter taste can be confirmed, the undesirable generation of miscellaneous taste etc., the pure and fresh degree of fragrance is excessively poor, and satisfaction is relatively low.

As described above, can confirm, the product 1-9 of the present invention heated using overheated steam can be to coffee beverage Assign and bakee fragrant, baking sense, strong degree, particularly extract baking degree are more high more can obtain stronger strong degree, bakee fragrant.This A little baking local flavors, it is almost imperceptible in the contrast product 1-6 heated using autoclave, or allow to feel it Effect is also very weak, contrast product 1-6 in can feel by the oxidized zone of coffee Lai miscellaneous taste, undesirable bitter taste.It is another Aspect, in product 1-9 of the present invention, these miscellaneous tastes, offending bitter taste is few and fragrance is pure and fresh, therefore confirm be can be as needed Increase addition into diet product in the past without new material.

Evaluation method 2- is directed to the effect of the coffee beverage containing milk

[sensory evaluation]

The coffee beverage containing milk for sensory evaluation is prepared in accordance with the following methods.

First, 500g is bakeed into beans (material bean with coffee grinder：Brazil's production, L values=22) crush, uses filtering made of paper Device is extracted with 5000g hot water, obtains 3500g coffee extract solutions (Brix5.0 °).In addition, mixing 500g granulated sugar, 5.0g sugar esters P-1570 (Mitsubishi-kagaku Foods Corp.'s manufacture) and 3000g water, and dissolve by heating.Then, previous obtain is added The coffee extract solution and 1000g milk arrived, and it is 20kg further to add water to total amount, will with 10% sodium bicarbonate aqueous solution PH is adjusted to 6.8, is used as the coffee beverage (reference material 2) containing milk of sensory evaluation.Prepare containing for the sensory evaluation There is the coffee beverage of milk, after about 15-30 minutes, 0.02% is scaled with solid content, add product 1-9 of the present invention and contrast product 1-6, and sensory evaluation is carried out by 5 panelists Jing Guo well trained.It the results are shown in table 2.

Table 2

As shown in table 2, in the case of added with product 1-9 of the present invention, compared with reference material 2, it can feel strongly Fragrant, baking sense, strong degree are bakeed, the effect of milk sense can be felt strongly by further also having, in general result It is to improve the satisfaction as coffee with milk.In addition, in product 6-9 of the present invention, tool is added in sense is bakeed characteristic Sootiness sense, is the fragrance with impulsive force.

On the other hand, confirm the increasing of bitter taste in contrast product 1-6, the undesirable generation of miscellaneous taste etc., as both not having Have and bakee the fragrant increase also without milk sense, satisfaction is relatively low or damages the evaluation of the coffee flavor of reference material 2 etc..

Therefore, added by the product 1-9 of the present invention that will be heated using overheated steam in the coffee containing milk In coffee beverage, the unexistent excellent characteristic in the contrast product 1-6 heated using autoclave can be confirmed, that is, assign coffee Bakeing for beans is fragrant, bakee sense, have the effect that characteristic sootiness sense etc. bakees local flavor, can confirm increasing the strong degree of coffee On the basis of can also strengthen the effect of milk sense.

Embodiment 10

Use concentrated coffee extract B (Brix40 °, material bean：Guatemala produces, L values=22.5) replace in embodiment 1 Concentrated coffee extract A, in addition, heated according to operation same as Example 1.

If the increase of dry volume occurs after heating, but shunk while heating and terminating, obtain brown~persimmon Has the firing thing 4.21g (extract baking degree=0.1) of plastic partial desiccation solid-state.Crushed, be made with grinder Powder (product 10 of the present invention).

Embodiment 11

Use concentrated coffee extract C (Brix40 °, material bean：Colombia produces, L values=23.7) replace in embodiment 1 Concentrated coffee extract A, in addition, heated according to operation same as Example 1.

If the increase of dry volume occurs after heating, but shunk while heating and terminating, obtain brown~persimmon The firing thing 3.96g (extract baking degree=2.4) of the thin such tabular of sugar.Crushed with grinder, powder (this hair is made Bright product 11).

Embodiment 12

Use concentrated coffee extract D (Brix40 °, material bean：Hawaii-Kona production, L values=23.3) replace embodiment Concentrated coffee extract A in 1, in addition, is heated according to operation same as Example 1.

If the increase of dry volume occurs after heating, but shunk while heating and terminating, obtain brown~persimmon The firing thing 3.88g (extract baking degree=3.2) of the thin such tabular of sugar.Crushed with grinder, powder (this hair is made Bright product 12).

Embodiment 13

Use concentrated coffee extract E (Brix40 °, material bean：Kenya produces, L values=21.9) replace in embodiment 1 Concentrated coffee extract A, in addition, is heated according to operation same as Example 1.

If the increase of dry volume occurs after heating, but shunk while heating and terminating, obtain brown~persimmon The firing thing 3.91g (extract baking degree=2.9) of the thin such tabular of sugar.Crushed with grinder, powder (this hair is made Bright product 13).

Embodiment 14

Use concentrated coffee extract F (Brix40 °, material bean：Robusta-Vietnam's production, L values=24.7) replace implementing Concentrated coffee extract A in example 1, in addition, is heated according to operation same as Example 1.

If the increase of dry volume occurs after heating, but shunk while heating and terminating, obtain brown~persimmon The firing thing 4.02g (extract baking degree=1.8) of the thin such tabular of sugar.Crushed with grinder, powder (this hair is made Bright product 14).

Comparative example 7-11

By the concentrated coffee extract B-F not heated product 7-11 as a comparison.

[sensory evaluation]

Sensory evaluation is carried out according to the evaluation method of evaluation method 1.To sensory evaluation with sugar-free coffee beverage, with solid Thing is scaled 0.02%, adds product 10-14 of the present invention and contrast product 7-11, and by 5 panels Jing Guo well trained Member carries out sensory evaluation.It the results are shown in table 3.

Table 3

As shown in table 3, product 10-14 of the present invention scoring adds up to 12-16, very high, on the other hand, contrast product 7-11 It is relatively low and reference material 1 is 5-7.

Product 10-14 of the present invention：Compared with reference material 1, bakee it is fragrant, bakee sense, strong degree and become strong, the pure and fresh degree of fragrance is also very Well, the feature of fragrance that each coffee extract has and taste is assigned, as satisfaction very high coffee.

Contrast product 7-11：Compared with reference material 1, the local flavor of coffee, strong degree slightly become strong, but imperceptible product of the present invention Baking that 10-14 has is fragrant, bakee sense, strong degree.Therefore, it is the relatively low evaluation of satisfaction.

Therefore, the product 10-14 of the present invention heated using overheated steam, can assign and not heated Contrast product 7-11 it is unexistent bakee it is fragrant, bakee the excellent characteristics (baking local flavor) such as sense, strong degree.In addition, can confirm, by It is pure and fresh in fragrance, therefore be that can easily assign performance each coffee by increasing the addition into diet product as needed Fragrance and the fragrance of the feature of taste that extract has and taste, in the past without new material.

In addition, though product 10-14 of the present invention coffee extract uses Guatemala, Colombia, Hawaii-section respectively Receive, Kenya, the beans of Robusta-Vietnam production, but can confirm that the baking for assigning baked coffee bean is fragrant and coffee strong The effect of degree.Further, the effect of enhancing milk sense is may also confirm that when being added in coffee with milk, can be confirmed, by changing The species of the coffee bean of extracting raw material used in becoming, can easily assign and play the fragrance that each coffee extract has With the baking local flavor of the feature of taste.

[measure of molecular weight distribution]

To product 6-8 (embodiment 6-8) of the present invention, contrast product 1 (comparative example 1), concentrated coffee extract A and instant coffee A molecular weight distribution is measured.

Follow the steps below the measure of molecular weight distribution.That is, using TSKgelG3000PW_XL(registration mark, eastern Cao Co., Ltd. manufactures) as chromatographic column, after separation, detect the composition of elution to carry out GPC points by using RI (Differential refractometer) Analysis.GPC conditions are as follows.

As the index (standard substance) of molecular weight, using pulullan polysaccharide, ((registration mark, Showa electrician is public by Shodex Department's manufacture) STANDARD P-82, weight average molecular weight 59 × 10²、118×10²、228×10²、473×10²、1120×10²、 2120×10²、4040×10²) and maltotetraose (MW 666.58), MALTOHAXAOASE (MW 990.87).

Each sample for analysis is that to be prepared as solid content be about 1%, centrifugal treating (2000xg, 10 with ultra-pure water dilution Minute) after, the material after being filtered with 0.45 μm of PTFE filter (registration mark, the manufacture of WHATMAN companies) is as examination Sample, for gpc analysis.For product 6-8 of the present invention, contrast product 1, concentrated coffee extract A and instant coffee A, according to above-mentioned side Method prepares sample, for gpc analysis.

[GPC conditions]

Chromatographic column：TSKgelG3000PWXL (particle diameters：7mm, 7.8mm φ × 300mm, TOSOH Co., Ltd)

Mobile phase：Ultra-pure water

Flow velocity：0.6mL/min

Detector：RI

Oven temperature：50℃

Sample injection rate：10μL

[measurement result]

By the product of the present invention 8 in the sample of measure, contrast product 1, concentrated coffee extract A and instant coffee A molecule Amount distribution (chromatogram) is represented in Fig. 1.

Product 6-8 of the present invention, contrast product 1, concentrated coffee extract A and instant coffee A each sample, to Weight-average molecular Measure to observe more than ten of peak value in the range of 1,000,000 or so.Weight average molecular weight is 2 × 10⁵Following peak value, in all samples In observe peak value in roughly the same elution site, a little difference is observed in RI response at several peak values.

In this regard, can confirm, product 6-8 of the present invention is 2 × 10 in weight average molecular weight⁵There is very big peak at part above (weight average molecular weight is about 7 × 10 to value⁵Vicinity), with other samples (contrast product 1, concentrated coffee extract A, instant coffee A) Differ greatly.Further, it can confirm, the elution site of the peak value is compared with the peak value of other three products to HMW sidesway Position.That is, product 6-8 of the present invention mean molecule quantity is larger compared with other samples.

It is 2 × 10 for weight average molecular weight according to the data of gpc analysis⁵More than part RI response quautity it is accumulative It is worth (A), obtains the ratio (A/B × 100 (%)) of the aggregate-value (B) overall relative to above-mentioned chromatogram, it is as a result as follows.

Table A

As shown in table 4, weight average molecular weight is 2 × 10⁵The aggregate-value of the RI of part above response quautity is in above-mentioned chromatogram Scheme ratio shared in overall aggregate-value, be 18.9-32.7% in product 6-8 of the present invention, with the increasing of extract baking degree Its big numerical value becomes big.

On the other hand, it is above-mentioned when carrying out same measure to concentrated coffee extract A, contrast product 1 and instant coffee A Ratio is the numerical value in the range of 10.2-11.8%, compared with product 6-8 of the present invention, is worth smaller.

Embodiment 15

By 5 panelists Jing Guo well trained to product 1-6 of the present invention and embodiment 1 concentrated coffee are extracted Thing A and the instant coffee A of embodiment 4 as a comparison product 12,13 at room temperature take care of 1 month after in the case of fragrance and taste Road change carries out sensory evaluation.Evaluation method, in addition to article in custody directly evaluate, also states evaluation method 1 above Method is evaluated.The result of sensory evaluation is shown in Table 5 below.

Table 5

As shown in table 5, after product 1-6 of the present invention is taken care of 1 month at room temperature, fragrant, baking sense of baking just after manufacture etc. Coffee aroma has almost no change, and fragrance, the taste evaluated with evaluation method 1 also have almost no change.

On the other hand, product 12 are contrasted, through room temperature preservation, the coffee aroma that the balance of concentrated coffee extract is good is lost, For a little rotten coffee aroma.In addition, contrast product 13, preferable coffee aroma when instant coffee breaks a seal, which has become, to be only capable of The degree somewhat felt.

Therefore, it can confirm, product 1-6 of the present invention overheated steam handles coffee extract after keeping 1 month, The fragrance of coffee after almost not manufacturing it is rotten, its stability is also very high at room temperature.

Claims

1. a kind of local flavor of coffee flavor diet usable is assigned, strengthened or aromatics modifier, by the water extract for making roast coffee beans Contact and obtain with overheated steam.

2. local flavor according to claim 1 is assigned, strengthened or aromatics modifier, it is characterised in that the water of roast coffee beans is extracted The contact conditions of thing and overheated steam are, pressure under substantially atmospheric pressure, temperature in the range of 170 DEG C -300 DEG C, and Time is in the range of -2 hours 0.2 minute.

3. the local flavor of the coffee flavor diet usable according to any one of claim 1 or 2 is assigned, strengthened or aromatics modifier, Characterized in that, being assigned, being strengthened or aromatics modifier to the local flavor of the coffee flavor diet usable by gel permeation chromatography (GPC) The aqueous solution be measured, and when being measured to the aggregate-value of the response quautity of Differential refractometer (RI), changed with pulullan polysaccharide Calculate in the overall aggregate-value of water soluble ingredient of aggregate-value of the weight average molecular weight for more than 200,000 part in the aqueous solution Proportion is more than 15%.

4. the manufacture method of a kind of local flavor imparting of coffee flavor diet usable, enhancing or aromatics modifier, including following process (1)- (3)：

(3) process crushed to the solidfied material obtained in process (2).

5. the local flavor of coffee flavor diet usable obtained from method according to claim 4 is assigned, strengthened or aromatics modifier.

6. a kind of coffee flavor diet product, added with the coffee according to any one of claim 1-3 and claim 5 The local flavor of local flavor diet usable is assigned, strengthened or aromatics modifier.

It is to be added in diet product according to power 7. a kind of coffee flavor of coffee flavor diet product is assigned, strengthened or modified tone method Profit require the local flavor of 1-3 and the coffee flavor diet usable any one of claim 5 assign, enhancing or aromatics modifier Method.