JP2008259472A - Just-made coffee feeling imparting agent - Google Patents

Just-made coffee feeling imparting agent Download PDF

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JP2008259472A
JP2008259472A JP2007106083A JP2007106083A JP2008259472A JP 2008259472 A JP2008259472 A JP 2008259472A JP 2007106083 A JP2007106083 A JP 2007106083A JP 2007106083 A JP2007106083 A JP 2007106083A JP 2008259472 A JP2008259472 A JP 2008259472A
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coffee
methyl
group
disulfide
sulfide
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JP5153195B2 (en
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Takehiko Sakurai
毅彦 櫻井
Masayasu Amaike
正康 天池
Kunio Todo
邦夫 藤堂
Hiroyasu Takaku
寛康 高久
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T Hasegawa Co Ltd
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T Hasegawa Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)

Abstract

<P>PROBLEM TO BE SOLVED: To provide a just-made coffee feeling imparting agent preserving and continuing just-made coffee feeling even in coffee food and drink after heat sterilization. <P>SOLUTION: This just-made coffee feeling imparting agent contains as the active ingredient, at least one kind of compound selected from the group consisting of 2-furfurylmethyl sulfide, 2-furfurylmethyl disulfide, methyl (5-methyl-2-furyl) sulfide, methyl (2-methyl-3-furyl) disulfide, 2-methyl-3-(methylthio) furan, 2,5-dimethyl-3-furylmethyl sulfide, 2,5-dimethyl-3-furylmethyl disulfide, 3-mercapto-3-methylbutyl acetate, and 4-methoxy-2-methyl-2-butanthiol. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、コーヒー飲食物にコーヒーの淹れたて感を賦与する香料化合物、該香料化合物を用いたコーヒーの淹れたて感賦与剤、該コーヒーの淹れたて感賦与剤を添加した香味料組成物、該コーヒーの淹れたて感賦与剤を添加したコーヒー飲食物および該コーヒーの淹れたて感賦与剤を飲食物に添加することによるコーヒーの淹れたて感の賦与方法に関する。   In the present invention, a perfume compound that imparts a fresh coffee sensation to a coffee food or drink, a fresh coffee sensitizer using the perfume compound, and a fresh sensitizer for the coffee are added. Flavoring composition, coffee food and drink to which the freshness sensitizer of the coffee is added, and method for imparting a freshness of coffee by adding the freshness sensitizer of the coffee to the food and drink About.

家庭や飲食店で飲用されるコーヒーは、一般に、焙煎コーヒー豆を粉砕し、熱水でドリップ抽出器やサイフォン抽出器を使用して淹れて、抽出後、短時間の内に飲用に供される。このようなコーヒーには「淹れたて」または「挽きたて」と呼ばれる独特の良い香りがあることはよく知られている。上質な良いコーヒーには、「挽きたて」または「淹れたて」という鮮度感がきわめて重要である。コーヒーはこのように一般的に「香り」を楽しむ飲みものであり、挽きたて感、淹れたて感が重要であるにもかかわらず、これらの香りは、抽出後、短時間のうちに変化し、消失してしまうことも知られている（非特許文献１）。   In general, coffee drunk at home or in a restaurant is crushed roasted coffee beans, brewed with hot water using a drip extractor or siphon extractor, and used for drinking within a short time after extraction. Is done. It is well known that such coffee has a unique and good aroma called “freshly brewed” or “freshly ground”. The freshness of “freshly ground” or “freshly brewed” is extremely important for good quality coffee. Coffee is a drink that generally enjoys “fragrance”, and despite the importance of freshness and freshness, these aromas change within a short time after extraction. And it is also known that it disappears (Non-Patent Document 1).

香りが変化するのは、コーヒーを淹れてからの時間経過に伴い、香気成分の一部が減少し、全体としての香気バランスが変化することにその一因があるとの報告がある（非特許文献２）。   It has been reported that the change in fragrance is partly due to a decrease in some of the fragrance components with the passage of time since the coffee was brewed and the overall fragrance balance changing (non- Patent Document 2).

コーヒーの淹れたての香りに特に寄与していると考えられている成分として、２−フルフリルチオール、３−メルカプト−３−メチルブチルフォーメート、３−メチル−２−ブテン−１−チオール等が挙げられるが（非特許文献３）、これらの成分は、コーヒーを淹れた後、急速に消失することが知られている。また、２−フルフリルチオールは、これらの中でも淹れたて感に関して特に重要な香気成分であるが、コーヒーの水溶性成分であるメラノイジンと結合することにより急速に消失することが知られている（非特許文献４）。   Ingredients that are thought to contribute particularly to the fresh scent of coffee include 2-furfurylthiol, 3-mercapto-3-methylbutylformate, 3-methyl-2-butene-1-thiol (Non-patent Document 3), these components are known to disappear rapidly after brewing coffee. Further, among these, 2-furfurylthiol is a particularly important aroma component with respect to freshness, but it is known that it rapidly disappears by binding to melanoidin, which is a water-soluble component of coffee. (Non-Patent Document 4).

缶コーヒー飲料において通常施される加熱殺菌によっても、２−フルフリルチオールや３−メルカプト−３−メチルブチルフォーメートは、大きく影響を受け、残存量が低下することが報告されており、特に、２−フルフリルチオールは通常の缶コーヒー飲料のｐＨ（６前後）において大きく損なわれることが知られている（非特許文献５）。   It has been reported that 2-furfurylthiol and 3-mercapto-3-methylbutyl formate are greatly affected by the heat sterilization usually applied in canned coffee beverages, and the residual amount decreases. 2-furfurylthiol is known to be greatly impaired at the pH (around 6) of normal canned coffee beverages (Non-Patent Document 5).

これらの欠点を解決する方法として、例えば、コーヒー飲料に２−フルフリルチオールを残存させるため、コーヒー飲料に、焙煎コーヒー豆を水蒸気抽出して得られた揮発性成分を添加する方法（特許文献１）や、コーヒー飲料のｐＨを３．０〜５．５に下げて加熱殺菌を行う方法（特許文献２）等が提案されているが、特許文献１に記載の方法では、前述の通り、コーヒーの水溶性成分であるメラノイジンとの反応を抑制することはできず、その結果、殺菌後の飲料においては十分な効果が得られない。また、特許文献２に記載の方法では、飲料に酸味が付与されるため、風味的に偏ったものとなるという欠点がある。   As a method for solving these drawbacks, for example, in order to leave 2-furfurylthiol in the coffee beverage, a method of adding a volatile component obtained by steam extraction of roasted coffee beans to the coffee beverage (Patent Document) 1) and a method of performing heat sterilization by lowering the pH of a coffee beverage to 3.0 to 5.5 (Patent Document 2), etc., but in the method described in Patent Document 1, as described above, Reaction with melanoidin, which is a water-soluble component of coffee, cannot be suppressed, and as a result, a sufficient effect cannot be obtained in a sterilized beverage. Moreover, in the method of patent document 2, since a sour taste is provided to a drink, there exists a fault that it becomes a thing biased in flavor.

したがって、缶コーヒーのように、製品中にコーヒーの水溶性成分そのものが使用され（コーヒーの水溶性成分由来のメラノイジンが含まれる）、且つ、製造工程中に加熱殺菌が必要とされる飲食物中に、２−フルフリルチオール、３−メルカプト−３−メチルブチルフォーメート、３−メチル−２−ブテン−１−チオール等のコーヒーの淹れたての香りを有する香気成分を残存させることによりコーヒー飲食物にコーヒーの淹れたて感を賦与
、保持することは、実際上ほとんど不可能に近いと言わざるを得ない。 Therefore, like canned coffee, the water-soluble component of the coffee itself is used in the product (contains melanoidin derived from the water-soluble component of coffee), and in food and drink that requires heat sterilization during the manufacturing process In addition, coffee by leaving aroma components having freshly brewed coffee aroma such as 2-furfurylthiol, 3-mercapto-3-methylbutyl formate, 3-methyl-2-butene-1-thiol, etc. It must be said that it is almost impossible to give and maintain a freshly brewed coffee feeling to food and drink.

特開２００５−１３７２６９JP 2005-137269 A 特開２００４−７３０７１JP 2004-73071 A フードケミカル，１７（３），３２−３５，（２００１）Food Chemical, 17 (3), 32-35, (2001) Ｅｕｒｏｐｅａｎ Ｆｏｏｄ Ｒｅｓｅａｒｃｈ ａｎｄ Ｔｅｃｈｎｏｌｏｇｙ，２１１，２７２−２７６，（２０００）European Food Research and Technology, 211, 272-276, (2000) Ｊｏｕｒｎａｌ ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ ａｎｄ Ｆｏｏｄ Ｃｈｅｍｉｓｔｒｙ，４９（５），２３８２−２３８６，（２００１）Journal of Agricultural and Food Chemistry, 49 (5), 2382-2386, (2001) Ｊｏｕｒｎａｌ ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ ａｎｄ Ｆｏｏｄ Ｃｈｅｍｉｓｔｒｙ，５０（２），３１９−３２６，（２００２）Journal of Agricultural and Food Chemistry, 50 (2), 319-326, (2002) Ｊｏｕｒｎａｌ ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ ａｎｄ Ｆｏｏｄ Ｃｈｅｍｉｓｔｒｙ，５１（９），２６７４−２６７８，（２００３）Journal of Agricultural and Food Chemistry, 51 (9), 2674-2678, (2003)

本発明の目的は、コーヒー飲食物にコーヒーの淹れたて感を想起させる香りを賦与し、さらに、その香気が、加熱殺菌や時間の経過によっても失われることなく保持される素材および方法を提供することである。   An object of the present invention is to provide a material and method for imparting a scent reminiscent of a freshly brewed coffee to a food or drink, and further maintaining the fragrance without being lost by heat sterilization or the passage of time. Is to provide.

本発明者等は、上記の目的を達成すべく鋭意研究を行った結果、今回、驚くべきことに、
下記式（１） As a result of intensive studies to achieve the above object, the present inventors surprisingly,
Following formula (1)

Figure 2008259472
（式中、Ｒ１は水素原子またはメチル基を示し、Ｒ２は炭素数１〜３のアルキル基を示し、ｎは０または１であり、ｐは１または２である）
で表されるフラン誘導体、下記式（２）
Figure 2008259472
 (Wherein, R 1 represents a hydrogen atom or a methyl group, R 2 represents an alkyl group having 1 to 3 carbon atoms, n is 0 or 1, and p is 1 or 2)
A furan derivative represented by the following formula (2):

Figure 2008259472
（式中、Ｒ３およびＲ５はそれぞれ水素原子またはメチル基を示し、Ｒ４は炭素数１〜３のアルキル基を示し、ｑは１または２である）
で表されるフラン誘導体、または下記式（３）
Figure 2008259472
 (Wherein R 3 and R 5 each represent a hydrogen atom or a methyl group, R 4 represents an alkyl group having 1 to 3 carbon atoms, and q is 1 or 2)
Or a furan derivative represented by the following formula (3)

Figure 2008259472
（式中、Ｒはアセチル基、プロピオニル基、ブチリル基、イソブチリル基または炭素数１
〜３のアルキル基を示す）
で表される化合物をコーヒー飲食物に添加すると、コーヒーの淹れたての香りを想起させる香りが賦与され、かつ、その香りが加熱殺菌や時間の経過によっても失われないことを見出し、本発明を完成するに至った。
Figure 2008259472
 (In the formula, R is an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, or one carbon atom)
Represents an alkyl group of ~ 3)
When the compound represented by the formula is added to coffee foods and drinks, it is found that a scent reminiscent of the fresh scent of coffee is given, and that the scent is not lost even by heat sterilization or the passage of time. The invention has been completed.

かくして、本発明は、下記式（１）   Thus, the present invention provides the following formula (1):

Figure 2008259472
（式中、Ｒ１は水素原子またはメチル基を示し、Ｒ２は炭素数１〜３のアルキル基を示し、ｎは０または１であり、ｐは１または２である）
で表されるフラン誘導体、および下記式（２）
Figure 2008259472
 (Wherein, R 1 represents a hydrogen atom or a methyl group, R 2 represents an alkyl group having 1 to 3 carbon atoms, n is 0 or 1, and p is 1 or 2)
And a furan derivative represented by the following formula (2):

Figure 2008259472
（式中、Ｒ３およびＲ５はそれぞれ水素原子またはメチル基を示し、Ｒ４は炭素数１〜３のアルキル基を示し、ｑは１または２である）
で表されるフラン誘導体、および下記式（３）
Figure 2008259472
 (Wherein R 3 and R 5 each represent a hydrogen atom or a methyl group, R 4 represents an alkyl group having 1 to 3 carbon atoms, and q is 1 or 2)
And a furan derivative represented by the following formula (3):

Figure 2008259472
（式中、Ｒはアセチル基、プロピオニル基、ブチリル基、イソブチリル基または炭素数１〜３のアルキル基を示す）
で表される化合物よりなる群から選ばれる少なくとも１種の化合物（以下、「香料化合物」という）を有効成分として含有することを特徴とするコーヒーの淹れたて感賦与剤を提供するものである。
Figure 2008259472
 (In the formula, R represents an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, or an alkyl group having 1 to 3 carbon atoms)
It provides at least one compound selected from the group consisting of compounds represented by the following (hereinafter referred to as “fragrance compound”) as an active ingredient, and provides a freshly brewed coffee sensitizer. is there.

本発明の香料化合物をコーヒー飲食物に添加することにより、従来は加工食品等に賦与することがきわめて困難とされてきた、コーヒーの淹れたて感を飲食物に賦与することができる。しかも、本発明により賦与されたコーヒーの淹れたて感を有する香気は、加熱殺菌後も安定に残存し、さらに、飲食物が保存により時間が経過した後も安定に保存され持続する。また、本発明の香料化合物の添加量は任意に調整することができるため、淹れたて感の強弱を簡便且つ任意に調節することもできる。   By adding the fragrance compound of the present invention to coffee foods and drinks, it is possible to impart a freshly brewed coffee feeling to foods and drinks, which has heretofore been extremely difficult to give to processed foods and the like. Moreover, the freshly brewed coffee aroma imparted by the present invention remains stable even after heat sterilization, and the food and drink are stably preserved and sustained even after time has elapsed due to preservation. Moreover, since the addition amount of the fragrance | flavor compound of this invention can be adjusted arbitrarily, the intensity of the fresh feeling can also be adjusted simply and arbitrarily.

以下、本発明についてさらに詳細に説明する。   Hereinafter, the present invention will be described in more detail.

本発明においてコーヒーの淹れたて感賦与剤として使用される前記式（１）の化合物としては、例えば、２−フルフリルメチルスルフィド、２−フルフリルメチルジスルフィド、メチル（５−メチル−２−フリル）スルフィド等が挙げられ、前記式（２）の化合物と
しては、例えば、メチル（２−メチル−３−フリル）ジスルフィド、２−メチル−３−（メチルチオ）フラン、２，５−ジメチル−３−フリルメチルスルフィド、２，５−ジメチル−３−フリルメチルジスルフィド等が挙げられ、前記式（３）の化合物としては、例えば、３−メルカプト−３−メチルブチルアセテート、４−メトキシ−２−メチル−２−ブタンチオール等が挙げられ、これらはそれぞれ単独でもしくは２種以上組み合わせて使用することができる。 Examples of the compound of the formula (1) used as a fresh coffee sensitizer in the present invention include 2-furfuryl methyl sulfide, 2-furfuryl methyl disulfide, methyl (5-methyl-2- Furyl) sulfide and the like. Examples of the compound of the formula (2) include methyl (2-methyl-3-furyl) disulfide, 2-methyl-3- (methylthio) furan, and 2,5-dimethyl-3. -Furylmethyl sulfide, 2,5-dimethyl-3-furylmethyl disulfide and the like. Examples of the compound of the formula (3) include 3-mercapto-3-methylbutyl acetate, 4-methoxy-2-methyl -2-butanethiol and the like can be mentioned, and these can be used alone or in combination of two or more.

なお、これらの化合物のうち、２−フルフリルメチルジスルフィド、メチル（２−メチル−３−フリル）ジスルフィド、２−フルフリルメチルスルフィドおよびメチル（５−メチル−２−フリル）ジスルフィドはコーヒーの香気成分として既に知られている（ＢＡＳＩＳ Ｖｏｌａｔｉｌｅ Ｃｏｍｐｏｕｎｄｓ ｉｎ Ｆｏｏｄｓ ２００６参照）。また、これらの化合物のうち、３−メルカプト−３−メチルブチルアセテート（特公昭５６−４１６３０号公報参照）、４−メトキシ−２−メチル−２−ブタンチオール（特開２００１−１２８６２０号公報参照）およびメチル（２−メチル−３−フリル）ジスルフィド（米国特許第３９３１２４６号明細書参照）は、コーヒー用の香味料組成物において使用することが提案されている。しかしながら、これらの香気化合物が、コーヒーの淹れたて感に貢献しているとの報告は見当たらず、また、飲食物に添加した場合に、加熱殺菌後も安定に残存し、さらに、飲食物が保存により時間が経過した際にも安定に淹れたて感が賦与された状態を維持するという報告も見当らない。   Among these compounds, 2-furfurylmethyl disulfide, methyl (2-methyl-3-furyl) disulfide, 2-furfurylmethyl sulfide and methyl (5-methyl-2-furyl) disulfide are aromatic components of coffee. (See BASIS Volatile Compounds in Foods 2006). Among these compounds, 3-mercapto-3-methylbutyl acetate (see JP-B-56-41630), 4-methoxy-2-methyl-2-butanethiol (see JP-A-2001-128620) And methyl (2-methyl-3-furyl) disulfide (see US Pat. No. 3,931,246) have been proposed for use in flavoring compositions for coffee. However, there are no reports that these aromatic compounds contribute to the freshness of coffee, and when added to foods and drinks, they remain stable after heat sterilization. However, there is no report of maintaining a state in which a feeling of stability is imparted even when time elapses due to storage.

上記式（１）、（２）および（３）で表される香料化合物は、天然物から抽出し、減圧条件下での精密蒸留、カラムクロマトグラフィー、液体クロマトグラフィー等の手段で単離するか、或いは文献記載のそれ自体既知の合成方法によって容易に入手することができる。   Whether the fragrance compounds represented by the above formulas (1), (2) and (3) are extracted from natural products and isolated by means such as precision distillation under reduced pressure, column chromatography, liquid chromatography, etc. Alternatively, it can be easily obtained by a synthesis method known per se described in the literature.

本発明に従うこれらの含硫黄香料化合物は香気が極めて強く、多量では不快臭と感じるものであるが、飲食物に対し一般に１〜１０００ｐｐｂ、好ましくは１０〜１０００ｐｐｂの範囲内で添加されたとき、コーヒーの淹れたて感を有する優れた香気を発現する。飲食物における含有量が１ｐｐｂ未満の場合には、コーヒーの淹れたて感を有する香気は得られず、また、含有量が１０００ｐｐｂを越えると、不快臭が強くなり良質な香味は得られない。したがって、本発明に従うこれらの含硫黄香料化合物をコーヒー用香味料組成物に添加する場合、該香味料組成物は一般に飲食物に対して０．０１〜１重量％の範囲内で添加することができ、この添加量において、含硫黄香料化合物は香味料組成物の重量を基準にして一般に１〜１０００ｐｐｍ、特に、５〜２００ｐｐｍの範囲内の量で添加するのが好適である。   These sulfur-containing perfume compounds according to the present invention have a very strong aroma and feel unpleasant odors in large amounts, but when added to foods and drinks in a range of generally 1 to 1000 ppb, preferably 10 to 1000 ppb, coffee Expresses an excellent fragrance with a fresh sensation. If the content in the food or drink is less than 1 ppb, the aroma of freshly brewed coffee cannot be obtained, and if the content exceeds 1000 ppb, the unpleasant odor becomes strong and a good quality flavor cannot be obtained. . Therefore, when these sulfur-containing fragrance compounds according to the present invention are added to the flavor composition for coffee, the flavor composition is generally added in a range of 0.01 to 1% by weight with respect to food and drink. In this addition, the sulfur-containing fragrance compound is preferably added in an amount generally in the range of 1 to 1000 ppm, particularly 5 to 200 ppm, based on the weight of the flavor composition.

また、コーヒー飲食物における本発明に従う含硫黄香料化合物の添加量は、コーヒー飲食物の重量を基準にして、一般に１〜１０００ｐｐｂ、特に５〜２００ｐｐｂの範囲内が適当である。   Moreover, generally the addition amount of the sulfur-containing fragrance | flavor compound according to this invention in coffee food / beverage is suitable in 1-1000ppb, especially the range of 5-200ppb on the basis of the weight of coffee food / beverage.

本発明に従うこれらの含硫黄化合物の香味料組成物または飲食物に対する添加量は、上記のとおり極めて微量であるので、該含硫黄香料化合物は、一般的にはエタノール、プロピレングリコール等の可食性溶剤で希釈して添加することが望ましい。   Since the addition amount of these sulfur-containing compounds according to the present invention to the flavor composition or food and drink is extremely small as described above, the sulfur-containing flavor compounds are generally edible solvents such as ethanol and propylene glycol. It is desirable to dilute and add.

かくして、本発明によれば、前記式（１）、（２）または（３）で表される含硫黄香料化合物をコーヒーの淹れたて感賦与剤として１〜１０００ｐｐｍ添加したことを特徴とするコーヒー用香味料組成物が提供される。   Thus, according to the present invention, the sulfur-containing fragrance compound represented by the formula (1), (2) or (3) is added as 1 to 1000 ppm as a freshly brewed coffee sensitizer. A coffee flavoring composition is provided.

本発明によれば、また、前記式（１）、（２）または（３）で表される含硫黄化合物をコーヒーの淹れたて感賦与剤として１ｐｐｂ〜１０００ｐｐｂ添加したことを特徴とする
コーヒー飲食物が提供される。 According to the present invention, the coffee is characterized by adding 1 ppb to 1000 ppb of the sulfur-containing compound represented by the formula (1), (2) or (3) as a freshly brewed coffee sensitizer. Food and drink are provided.

さらに、本発明によれば上記のコーヒー用香味料組成物を０．０１〜１重量％添加したことを特徴とするコーヒー飲食物が提供される。   Furthermore, according to the present invention, there is provided a coffee food or drink characterized by adding 0.01 to 1% by weight of the above-described coffee flavoring composition.

本発明によれば、また、上記のコーヒー用香味料組成物を０．０１〜１重量％添加することを特徴とするコーヒー飲食物へのコーヒーの淹れたて感の賦与方法が提供される。   According to the present invention, there is also provided a method for imparting a fresh feeling of coffee to a coffee food or drink characterized by adding 0.01 to 1% by weight of the above flavoring composition for coffee. .

さらにまた、本発明によれば、上記のコーヒー用香味料組成物が０．０１〜１重量％添加されていることを特徴とするコーヒーの淹れたて感が賦与されたコーヒー飲食物が提供される。   Furthermore, according to the present invention, there is provided a coffee food or drink provided with a fresh sensation of coffee, characterized in that 0.01 to 1% by weight of the coffee flavoring composition is added. Is done.

前記式（１）、（２）または（３）で表される含硫黄香料化合物を、本発明に従い、コーヒーの淹れたて感賦与剤として使用する場合、２−フルフリルメチルスルフィド（ａ）と２−フルフリルメチルジスルフィド（ｂ）を組み合わせて添加することにより、それぞれを単独で添加した場合よりも良好なコーヒーの淹れたて感を飲食物に賦与することができる。この組み合わせにおいて、両者は（ａ）／（ｂ）の重量比で一般に１／９〜９／１、好ましくは２／８〜８／２の範囲内で使用することができる。   When the sulfur-containing fragrance compound represented by the formula (1), (2) or (3) is used as a brewing sensitizer for coffee according to the present invention, 2-furfurylmethyl sulfide (a) When 2-furfurylmethyldisulfide (b) is added in combination, the freshness of the coffee can be imparted to food and drink better than when each is added alone. In this combination, both can be used in a weight ratio of (a) / (b) generally in the range of 1/9 to 9/1, preferably 2/8 to 8/2.

また、上記（ａ）、（ｂ）２成分に加え、さらに４−メトキシ−２−メチル−２−ブタンチオール（ｃ）を組み合わせて使用することにより、さらに自然で新鮮なコーヒーの淹れたて感を飲食物に賦与することができる。この組み合わせにおいて（ｃ）成分は、（ａ）、（ｂ）２成分の合計量／（ｃ）の重量比で一般に１／９〜９／１、好ましくは２／８〜８／２の範囲内で使用することができる。   In addition to the above two components (a) and (b), 4-methoxy-2-methyl-2-butanethiol (c) is used in combination to further brew fresh and natural coffee. A feeling can be given to food and drink. In this combination, the component (c) is generally in the range of 1/9 to 9/1, preferably 2/8 to 8/2 in a weight ratio of (a) and (b) the total amount of the two components / (c). Can be used in

さらに、上記の（ａ）、（ｂ）２成分または（ａ）、（ｂ），（ｃ）３成分の組み合わせに対し、メチル（５−メチル−２−フリル）スルフィド、３−メルカプト−３−メチルブチルアセテート、メチル（２−メチル−３−フリル）ジスルフィド、２−メチル−３−（メチルチオ）フランよりなる群から選ばれる少なくとも１種以上の化合物を組み合わせて使用することにより、さらに良好で自然で新鮮なコーヒーの淹れたて感をコーヒー飲食物に賦与することができる。   Further, methyl (5-methyl-2-furyl) sulfide, 3-mercapto-3-yl, or a combination of the above two components (a), (b) or (a), (b), (c). By using a combination of at least one compound selected from the group consisting of methyl butyl acetate, methyl (2-methyl-3-furyl) disulfide, and 2-methyl-3- (methylthio) furan, it is even better and natural. The freshness of fresh coffee can be added to the coffee.

本発明に従う前記式（１）、（２）および（３）で表される含硫黄香料化合物は熱安定性が比較的良好であり、容器詰めコーヒー飲料における通常の殺菌条件下において約４０〜約９０％が残存する。また、本発明に従う前記式（１）、（２）および（３）で表される含硫黄香料化合物は、経時変化に対する安定性が比較的良好であり、容器詰めコーヒー飲料において、５５℃、２週間保存後で約１０〜約６０％も残存する。したがって、本発明のコーヒーの淹れたて感賦与剤またはコーヒー用香味料組成物を容器詰めコーヒー飲料に使用し、それをホットベンダーにて販売した場合においても、あたかも、淹れたてのコーヒーが提供されたかと間違うほどに新鮮なコーヒーの淹れたて感を有するコーヒー飲料を提供することができる。   The sulfur-containing fragrance compounds represented by the above formulas (1), (2) and (3) according to the present invention have a relatively good thermal stability and are about 40 to about under normal sterilization conditions in a packaged coffee beverage. 90% remains. In addition, the sulfur-containing fragrance compounds represented by the formulas (1), (2) and (3) according to the present invention have relatively good stability over time, and in a container-packed coffee beverage, About 10 to about 60% remains after weekly storage. Therefore, even when the freshly brewed coffee sensitizer or coffee flavoring composition of the present invention is used in a container-packed coffee beverage and sold at a hot vendor, it is as if freshly brewed coffee. It is possible to provide a coffee beverage that has a freshly brewed feeling of coffee so that it is mistakenly provided.

本発明のコーヒーの淹れたて感賦与剤又は香味料組成物を添加することができる飲食物としては、コーヒーの淹れたて感を賦与することに適した飲食物であれば特に制限はなく、例えば、無糖、有糖あるいはミルク入りのコーヒー飲料類、アイスクリーム、シャーベット等の冷菓類、ゼリー、プリン、羊羹等のデザート類、クッキー、ケーキ、チョコレート、チューインガム、饅頭等の菓子類、菓子パン、食パン等のパン類、ジャム類、ラムネ、タブレット、錠菓類などが挙げられる。また、香味料組成物の調合に使用される他の香味成分には特に制限はなく、公知の香味成分が目的に応じて適宜混合して用いられる。   As the food and drink to which the freshly brewed coffee sensitizer or flavor composition of the present invention can be added, there is no particular limitation as long as it is a food or drink suitable for imparting a fresh brewed coffee feeling. Without, for example, sugar-free, sugared or milk-containing coffee beverages, ice cream, confectionery such as sherbet, desserts such as jelly, pudding, sheep candy, cookies, cakes, chocolate, chewing gum, buns, etc. Examples include confectionery breads, breads such as breads, jams, ramunes, tablets, and tablet confections. Moreover, there is no restriction | limiting in particular in the other flavor component used for preparation of a flavoring composition, A well-known flavor component is suitably mixed and used according to the objective.

以下、本発明を実施例によりさらに具体的に説明する。   Hereinafter, the present invention will be described more specifically with reference to examples.

実施例１
各種香料化合物を下記表１に示す処方で調合し、コーヒーの淹れたて感賦与剤を調製した。 Example 1
Various perfume compounds were prepared according to the formulation shown in Table 1 below to prepare freshly brewed coffee sensitizers.

Figure 2008259472
Figure 2008259472

比較例１
コーヒーの鮮度感に係わる重要香気成分であるとされている各種香料化合物を下記表２に示す処方で調合し、コーヒー鮮度感賦与剤を調製した。 Comparative Example 1
Various perfume compounds that are considered to be important aroma components related to the freshness of coffee were formulated according to the formulation shown in Table 2 below to prepare a coffee freshness-sensitizing agent.

Figure 2008259472
Figure 2008259472

実施例２
Ｌ値２２の焙煎豆５００gをコーヒーミルにて粉砕し、ペーパーフィルターを用いて熱水５０００gで抽出し、コーヒー抽出液３５００g（Ｂx５．０°）を得た。これとは別に、砂糖５００g、シュガーエステルＰ−１５７０（三菱化学フーズ株式会社製）５．０gおよび水３０００gを混合し、加熱溶解した。これに、先に得られたコーヒー抽出液および牛乳１０００gを加え、さらに水を加えて全量を２０Ｋgとし、１０％炭酸水素ナトリウム水溶液にてｐHを６．８に調整した。この調製物にコーヒーの淹れたて感賦与剤として本発明品または比較品を０．１重量％添加し、２００ｍｌ缶に１９０ｇずつ充填し、ヘッドスペースを窒素置換後密封し、１２１℃で２０分間加熱殺菌を行い、缶コーヒー飲料とした。１０名のよく訓練されたパネラーにより、缶コーヒー飲料の香味評価を行った。評価基準はコーヒーの淹れたて感について５段階とし、また、香調については１０名のパネラーの評価を総合する。１０名のパネラーの平均点を算出する。 Example 2
500 g of roasted beans having an L value of 22 was pulverized with a coffee mill and extracted with 5000 g of hot water using a paper filter to obtain 3500 g of coffee extract (Bx 5.0 °). Separately, 500 g of sugar, 5.0 g of sugar ester P-1570 (manufactured by Mitsubishi Chemical Foods) and 3000 g of water were mixed and dissolved by heating. To this was added the coffee extract obtained earlier and 1000 g of milk, and water was further added to make the total amount 20 kg, and the pH was adjusted to 6.8 with 10% aqueous sodium hydrogen carbonate solution. To this preparation, 0.1% by weight of the present invention product or comparative product as a freshly brewed coffee sensitizer is added, and 200 g cans are filled in 190 g portions, the head space is replaced with nitrogen, sealed, and sealed at 121 ° C. for 20 minutes. Sterilized by heating for a minute to obtain a canned coffee drink. The flavor evaluation of canned coffee beverages was conducted by 10 well-trained panelists. The evaluation criteria are five levels for the freshly brewed coffee, and for the incense tone, the evaluation of 10 panelists is integrated. Calculate the average score of 10 panelists.

Figure 2008259472
Figure 2008259472

表３から明らかなとおり、香料化合物無添加の缶コーヒー飲料はレトルト殺菌により、淹れたて香気はほとんど感じられなくなってしまったが、本発明品１〜６を添加した缶コーヒー飲料は淹れたての香味を維持していた。また、従来の研究においてコーヒーの鮮度感に係わる重要香気成分とされている香料化合物（比較品１）を添加した缶コーヒー飲料はレトルト殺菌後においては淹れたて香が感じられず、無添加と大差がなかった。   As can be seen from Table 3, the canned coffee beverage without the fragrance compound was brewed by retort sterilization, but the freshly scented aroma was hardly felt, but the canned coffee beverage to which the present products 1 to 6 were added was brewed. The fresh flavor was maintained. In addition, canned coffee beverages added with a fragrance compound (comparative product 1), which is an important fragrance component related to the freshness of coffee in conventional research, does not feel freshly scented after retort sterilization, and is not added There was no big difference.

実施例３
各種香料化合物を下記表４に示す処方で調合し、コーヒーの淹れたて感賦与剤を調製した。 Example 3
Various perfume compounds were prepared according to the formulations shown in Table 4 below to prepare freshly brewed coffee sensitizers.

Figure 2008259472
Figure 2008259472

実施例４
実施例２において、添加するコーヒーの淹れたて感賦与剤として表１に記載の本発明品に代えて表４に記載の本発明品を使用する以外は、実施例２と全く同様の操作により、缶コーヒー飲料を得た。なお、比較のため本発明品１を添加した缶コーヒーも調製した。これらの缶コーヒー飲料を実施例２と同様に官能評価した。その結果を表５に示す。 Example 4
In Example 2, the same operation as in Example 2 was used except that the product of the present invention described in Table 4 was used instead of the product of the present invention described in Table 1 as a freshly brewed coffee sensitizer. A canned coffee drink was obtained. For comparison, a canned coffee to which the product 1 of the present invention was added was also prepared. These can coffee drinks were subjected to sensory evaluation in the same manner as in Example 2. The results are shown in Table 5.

Figure 2008259472
Figure 2008259472

表５に示したとおり、２−フルフリルメチルスルフィド単独よりも、２−フルフリルメチルスルフィドを本発明に従う他の香料化合物を組み合わせて使用した方が、より自然な
淹れたて香味が感じられた。 As shown in Table 5, a more natural fresh flavor is felt when 2-furfurylmethyl sulfide is used in combination with other fragrance compounds according to the present invention than 2-furfurylmethyl sulfide alone. It was.

実施例５
（脱臭コーヒーエキスの調製）
Ｌ値２２の焙煎豆５００gをコーヒーミルにて粉砕し、ペーパーフィルターを用いて熱水５０００gで抽出し、コーヒー抽出液３５００g（Ｂx５．０°）を得た。抽出液をロータリーエバポレーターにてＢｘ５０°まで濃縮し、濃縮コーヒーエキス３２５ｇを得た。濃縮物を２Ｌ三径フラスコに移し、外温度を１００℃に維持しながら、片方の径から水蒸気供給を導入し、濃縮物に水蒸気を送り込み、中央の径から香気を含んだ水蒸気を外部に留出させ、水蒸気蒸留法にて濃縮物を２時間脱臭し、脱臭コーヒーエキス６７０ｇ（Ｂｘ２５°）を得た。脱臭後のコーヒーエキスはほぼ無臭であった。 Example 5
(Preparation of deodorized coffee extract)
500 g of roasted beans having an L value of 22 was pulverized with a coffee mill and extracted with 5000 g of hot water using a paper filter to obtain 3500 g of coffee extract (Bx 5.0 °). The extract was concentrated to Bx50 ° with a rotary evaporator to obtain 325 g of concentrated coffee extract. The concentrate is transferred to a 2 L three-diameter flask, and while maintaining the external temperature at 100 ° C., the steam supply is introduced from one diameter, the steam is fed into the concentrate, and the steam containing the fragrance from the center diameter is retained outside. The concentrate was deodorized by steam distillation for 2 hours to obtain 670 g (Bx25 °) of deodorized coffee extract. The coffee extract after deodorization was almost odorless.

（本発明品および比較品の安定性評価）
脱臭コーヒーエキスをＢｘ０．６°に希釈し、１０％炭酸水素ナトリウム水溶液にてｐＨ６．８に調整した後、本発明に従う含硫黄香料化合物として２−フルフリルメチルスルフィド、２−フルフリルメチルジスルフィド、メチル（５−メチル−２−フリル）スルフィド、メチル（２−メチル−３−フリル）ジスルフィド、２−メチル−３−（メチルチオ）フラン、２，５−ジメチル−３−フリルメチルスルフィド、２，５−ジメチル−３−フリルメチルジスルフィド、３−メルカプト−３−メチルブチルアセテートまたは４−メトキシ−２−メチル−２−ブタンチオールをそれぞれ０．５ｐｐｍ（５００ｐｐｂ）ずつ、また、比較品として２−フルフリルチオール、３−メルカプトメチルブチルフォーメートまたは３−メチル−２−ブテン−１−チオールをそれぞれ０．５ｐｐｍ（５００ｐｐｂ）ずつ添加後、２００ｍｌ缶に１９０ｇずつ充填し、ヘッドスペースを窒素置換後、密封し、１２１℃、２０分間加熱殺菌を行った。 (Stability evaluation of products of the present invention and comparative products)
The deodorized coffee extract was diluted to Bx 0.6 ° and adjusted to pH 6.8 with a 10% aqueous sodium hydrogen carbonate solution. Then, as the sulfur-containing fragrance compound according to the present invention, 2-furfuryl methyl sulfide, 2-furfuryl methyl disulfide, Methyl (5-methyl-2-furyl) sulfide, methyl (2-methyl-3-furyl) disulfide, 2-methyl-3- (methylthio) furan, 2,5-dimethyl-3-furylmethyl sulfide, 2,5 -0.5 ppm (500 ppb) each of dimethyl-3-furylmethyl disulfide, 3-mercapto-3-methylbutyl acetate or 4-methoxy-2-methyl-2-butanethiol, and 2-furfuryl as a comparative product Thiol, 3-mercaptomethylbutyl formate or 3-methyl-2-butene After the addition of 1-thiol by respectively 0.5 ppm (500 ppb), filled by 190g in 200ml cans, after purged with nitrogen headspace, sealed, 121 ° C., it was 20 minutes heat sterilization.

また、殺菌後の缶詰を５５℃、２週間保存を行った。殺菌前、殺菌後および保存後の缶飲料から塩化メチレンで香気成分を回収し、メチルオクタノエートを内部標準物質としたガスクロマトグラフィー測定により各成分を定量し、各成分の残存率を算出した。その結果を表６に示す。   Moreover, the canned product after sterilization was stored at 55 ° C. for 2 weeks. Aroma components were collected with methylene chloride from canned beverages before sterilization, after sterilization and after storage, and each component was quantified by gas chromatography measurement using methyloctanoate as an internal standard substance, and the residual ratio of each component was calculated. . The results are shown in Table 6.

Figure 2008259472
Figure 2008259472

比較品の２−フルフリルチオール、３−メルカプトメチルブチルフォーメートまたは３−メチル−２−ブテン−１−チオールに比べ、本発明品の２−フルフリルメチルスルフィド、２−フルフリルメチルジスルフィド、メチル（５−メチル−２−フリル）スルフィド、メチル（２−メチル−３−フリル）ジスルフィド、２−メチル−３−（メチルチオ）フラン、２，５−ジメチル−３−フリルメチルスルフィド、２，５−ジメチル−３−フリル
メチルジスルフィド、３−メルカプト−３−メチルブチルアセテートまたは４−メトキシ−２−メチル−２−ブタンチオールは有意に残存率が高かった。 Compared with 2-furfurylthiol, 3-mercaptomethylbutylformate or 3-methyl-2-butene-1-thiol of the comparative product, 2-furfurylmethyl sulfide, 2-furfurylmethyl disulfide, methyl of the present product (5-methyl-2-furyl) sulfide, methyl (2-methyl-3-furyl) disulfide, 2-methyl-3- (methylthio) furan, 2,5-dimethyl-3-furylmethyl sulfide, 2,5- Dimethyl-3-furylmethyl disulfide, 3-mercapto-3-methylbutyl acetate or 4-methoxy-2-methyl-2-butanethiol had a significantly higher residual rate.

Claims (10)

下記式（１）
Figure 2008259472
 （式中、Ｒ１は水素原子又はメチル基を示し、Ｒ２は炭素数１〜３のアルキル基を示し、ｎは０または１であり、ｐは１または２である）
で表されるフラン誘導体、下記式（２）
Figure 2008259472
 （式中、Ｒ３およびＲ５はそれぞれ水素原子またはメチル基を示し、Ｒ４は炭素数１〜３のアルキル基を示し、ｑは１または２である）
で表されるフラン誘導体、および下記式（３）
Figure 2008259472
 （式中、Ｒはアセチル基、プロピオニル基、ブチリル基、イソブチリル基または炭素数１〜３のアルキル基を示す）
で表される化合物よりなる群から選ばれる少なくとも１種の化合物を有効成分として含有することを特徴とするコーヒーの淹れたて感賦与剤。 Following formula (1)
Figure 2008259472
 (Wherein R 1 represents a hydrogen atom or a methyl group, R 2 represents an alkyl group having 1 to 3 carbon atoms, n is 0 or 1, and p is 1 or 2)
A furan derivative represented by the following formula (2):
Figure 2008259472
 (Wherein R 3 and R 5 each represent a hydrogen atom or a methyl group, R 4 represents an alkyl group having 1 to 3 carbon atoms, and q is 1 or 2)
And a furan derivative represented by the following formula (3):
Figure 2008259472
 (In the formula, R represents an acetyl group, a propionyl group, a butyryl group, an isobutyryl group, or an alkyl group having 1 to 3 carbon atoms)
A freshly brewing coffee sensitizer comprising at least one compound selected from the group consisting of compounds represented by the formula: 式（１）のフラン誘導体が２−フルフリルメチルスルフィド、２−フルフリルメチルジスルフィドまたはメチル（５−メチル−２−フリル）スルフィドであり、式（２）のフラン誘導体がメチル（２−メチル−３−フリル）ジスルフィド、２−メチル−３−（メチルチオ）フラン、２，５−ジメチル−３−フリルメチルスルフィドまたは２，５−ジメチル−３−フリルメチルジスルフィドであり、式（３）の化合物が３−メルカプト−３−メチルブチルアセテートまたは４−メトキシ−２−メチル−２−ブタンチオールである請求項１に記載のコーヒーの淹れたて感賦与剤。   The furan derivative of formula (1) is 2-furfurylmethyl sulfide, 2-furfurylmethyl disulfide or methyl (5-methyl-2-furyl) sulfide, and the furan derivative of formula (2) is methyl (2-methyl- 3-furyl) disulfide, 2-methyl-3- (methylthio) furan, 2,5-dimethyl-3-furylmethyl sulfide or 2,5-dimethyl-3-furylmethyl disulfide, wherein the compound of formula (3) is The freshly brewing sensitizer for coffee according to claim 1, which is 3-mercapto-3-methylbutyl acetate or 4-methoxy-2-methyl-2-butanethiol. ２−フルフリルメチルスルフィドおよび２−フルフリルメチルジスルフィドを有効成分として含有することを特徴とするコーヒーの淹れたて感賦与剤。   A freshly brewing coffee sensitizing agent comprising 2-furfurylmethyl sulfide and 2-furfurylmethyl disulfide as active ingredients. ２−フルフリルメチルスルフィド、２−フルフリルメチルジスルフィドおよび４−メトキシ−２−メチル−２−ブタンチオールを有効成分として含有することを特徴とするコーヒーの淹れたて感賦与剤。   A freshly brewing coffee sensitizer characterized by containing 2-furfurylmethyl sulfide, 2-furfurylmethyl disulfide and 4-methoxy-2-methyl-2-butanethiol as active ingredients. さらに、メチル（５−メチル−２−フリル）スルフィド、３−メルカプト−３−メチルブチルアセテート、メチル（２−メチル−３−フリル）ジスルフィドおよび２−メチル−３−（メチルチオ）フランよりなる群から選ばれる少なくとも１種の化合物を有効成分として含有する請求項３または４に記載のコーヒーの淹れたて感賦与剤。   Further, from the group consisting of methyl (5-methyl-2-furyl) sulfide, 3-mercapto-3-methylbutyl acetate, methyl (2-methyl-3-furyl) disulfide and 2-methyl-3- (methylthio) furan The coffee freshness sensitizer according to claim 3 or 4, comprising at least one selected compound as an active ingredient. 請求項１〜請求項５のいずれか１項に記載のコーヒーの淹れたて感賦与剤を１〜１０００ｐｐｍの範囲内の量で添加したことを特徴とするコーヒー用香味料組成物。   A coffee flavoring composition according to any one of claims 1 to 5, wherein the freshly brewed coffee sensitizer is added in an amount in the range of 1 to 1000 ppm. 請求項１〜請求項５のいずれか１項に記載のコーヒーの淹れたて感賦与剤を１〜１０００ｐｐｂの範囲内の量で添加したことを特徴とするコーヒー飲食物。   A coffee food or drink comprising the freshly brewed coffee sensitizer according to any one of claims 1 to 5 added in an amount in the range of 1 to 1000 ppb. 請求項６に記載のコーヒー用香味料組成物を０．０１〜１重量％添加したことを特徴とするコーヒー飲食物。   A coffee food or drink comprising the coffee flavoring composition according to claim 6 added in an amount of 0.01 to 1% by weight. 請求項６に記載のコーヒー用香味料組成物を０．０１〜１重量％添加することを特徴とする飲食物へのコーヒーの淹れたて感の賦与方法。   A method for imparting a fresh feeling of coffee to food or drink, comprising adding 0.01 to 1% by weight of the flavoring composition for coffee according to claim 6. 請求項６に記載のコーヒー用香味料組成物が０．０１〜１重量％添加されていることを特徴とするコーヒーの淹れたて感が賦与された飲食物。   A food / drink with a freshly brewed coffee, characterized in that 0.01 to 1% by weight of the coffee flavoring composition according to claim 6 is added.
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