JP2020028220A - Coffee mellowness enhancer - Google Patents
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- JP2020028220A JP2020028220A JP2018153805A JP2018153805A JP2020028220A JP 2020028220 A JP2020028220 A JP 2020028220A JP 2018153805 A JP2018153805 A JP 2018153805A JP 2018153805 A JP2018153805 A JP 2018153805A JP 2020028220 A JP2020028220 A JP 2020028220A
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 51
- 239000003623 enhancer Substances 0.000 title claims description 24
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- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
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- -1 thiol compound Chemical group 0.000 claims abstract description 17
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- FDBQLLMYSACLPB-UHFFFAOYSA-N (+/-)-4-Mercapto-4-methyl-2-pentanol Chemical compound CC(O)CC(C)(C)S FDBQLLMYSACLPB-UHFFFAOYSA-N 0.000 description 2
- QRNZMFDCKKEPSX-UHFFFAOYSA-N 4-mercapto-4-methylpentan-2-one Chemical compound CC(=O)CC(C)(C)S QRNZMFDCKKEPSX-UHFFFAOYSA-N 0.000 description 2
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
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- Seasonings (AREA)
- Tea And Coffee (AREA)
Abstract
Description
コーヒー飲食品のコーヒーの芳醇感増強剤および芳醇感増強方法に関する。 The present invention relates to a coffee mellow enhancer and a mellow enhancer for coffee beverages.
日本におけるコーヒーの消費量は年々増加傾向にある。近年では、消費者の本格志向が高まり、RTD製品においても、より良質なコーヒーの芳醇な香味が求められている。 Coffee consumption in Japan is increasing year by year. In recent years, consumers have become more and more serious, and RTD products are also demanding richer flavors of higher quality coffee.
コーヒーには、大きく分けてアラビカ種とロブスタ種の２品種が存在する。アラビカ種は、主にコロンビア、ブラジルにて生産され、病虫害に弱いが、一般にコーヒーとしての風味に優れ、特に良質なものは、サワー、フルーティー、フローラルと表現される華やかな香調が強く、芳醇な香味を有する。一方、ロブスタ種は、主にインドネシア、ベトナムで生産され、病虫害に強く、安価でカフェイン含量も多いため、手頃な価格で提供されるインスタントコーヒーやコーヒー飲食品の原料として有用である。
したがって、コーヒー飲食品を手頃な価格で提供するためには、原料として安価で低級なコーヒー豆のブレンドあるいはロブスタ種のコーヒー豆だけを使用することが多い。しかしながら、アラビカ種であっても安価で低級なコーヒー豆は、良質なものに比べ芳醇感が弱い。一方、ロブスタ種は、スモーキー、穀物様と表現される独特の香調を有するため、これらのコーヒー豆と良質なコーヒー豆をブレンドしても、嗜好性の高い芳醇な香味を有するコーヒー飲食品を製造することは困難であった。
Coffee is roughly divided into two varieties, Arabica and Robusta. Arabica is mainly produced in Colombia and Brazil, and is vulnerable to pests and insects, but generally has excellent flavor as coffee. Particularly high quality ones have strong and rich fragrances expressed as sour, fruity and floral. It has a rich flavor. Robusta, on the other hand, is mainly produced in Indonesia and Vietnam, is resistant to pests and insects, is inexpensive and has a high content of caffeine, and thus is useful as a raw material for affordable instant coffee and coffee foods and drinks.
Therefore, in order to provide coffee food at an affordable price, inexpensive and low-grade coffee beans blends or only Robusta coffee beans are often used as raw materials. However, even if it is an Arabica variety, inexpensive and low-grade coffee beans are less mellow than high-quality ones. On the other hand, Robusta has a unique flavor like smoky or cereal, so even if these coffee beans are blended with high-quality coffee beans, coffee and food products with high palatability and rich flavor can be obtained. It was difficult to manufacture.
このような背景から、これまでにもコーヒーの芳醇感を付与または強化する技術が開発されてきた。例えば、エキスやフレーバーを添加することで芳醇感を増強する方法である。具体的には、焙煎コーヒー豆の水抽出物を過熱水蒸気と接触させることにより得られるコーヒー風味飲食品用の風味付与・増強剤（特許文献１）、植物原料を水蒸気蒸留して得られる水蒸気抽出植物エキスに、アルコールを加えた後、リパーゼ処理することを特徴とする酵素処理植物エキス（特許文献２）、焙煎コーヒー豆を低温抽出した抽出液と、抽出残渣を水蒸気蒸留した水蒸気蒸留抽出液を混合して得られるコーヒーエキス（特許文献３）、焙煎した植物原料に水及び有機溶剤を加えスラリーを作製し、そのスラリーを気−液向流接触装置に導入して蒸留を行い、アロマ成分含有凝縮液と蒸留残渣とに分離し、凝縮液から得たフレーバー（特許文献４）などがあるが、いずれも、事前にコーヒー豆から芳醇感を増強する香味成分を抽出し、それを添加する技術である。いずれの技術も、芳醇感に寄与する成分の抽出、濃縮などの複雑な工程や製造施設などが必要であり、そのため製造コストがかかり汎用性に欠けるという問題があった。一方、芳醇感のないコーヒー豆に芳醇感を付与する方法として、含水させたコーヒー生豆を５０〜２００ＭＰａ以上の高圧処理を行うことでコーヒー生豆の品質を向上する方法（特許文献５）、コーヒーの生豆に糖溶液を含浸させ１３０℃〜１６０℃の飽和蒸気で５分〜３０分間蒸煮し、さらに真空冷却乾燥させコーヒー豆の改質方法（特許文献６）などがあるが、やはり、複雑な工程や製造施設などが必要であり、そのため製造コストがかかり汎用性に欠けた。 Against this background, techniques for imparting or enhancing the richness of coffee have been developed. For example, it is a method of enhancing the mellow feeling by adding an extract or a flavor. Specifically, a flavor imparting / enhancing agent for coffee flavored foods and drinks obtained by bringing an aqueous extract of roasted coffee beans into contact with superheated steam (Patent Document 1), and steam obtained by steam distillation of plant materials Enzyme-treated plant extract (Patent Document 2) characterized by adding lipase treatment after adding alcohol to the extracted plant extract, an extract obtained by low-temperature extraction of roasted coffee beans, and a steam distillation extraction obtained by steam-distilling the extraction residue. A coffee extract obtained by mixing the liquid (Patent Document 3), water and an organic solvent are added to the roasted plant material to prepare a slurry, and the slurry is introduced into a gas-liquid countercurrent contact device and distilled. There is a flavor (Patent Document 4) obtained from an aroma component-containing condensate and a distillation residue separated from the condensate, but in each case, a flavor component that enhances the richness is extracted from coffee beans in advance. A technique of adding it. All the techniques require complicated processes such as extraction and concentration of components contributing to the mellow sensation, manufacturing facilities, and the like, resulting in high manufacturing costs and lack of versatility. On the other hand, as a method for imparting a mellow feeling to coffee beans having no mellow feeling, a method of improving the quality of green coffee beans by performing a high-pressure treatment of 50 to 200 MPa or more on hydrated green coffee beans (Patent Document 5) There is a method of modifying coffee beans by impregnating green coffee beans with a sugar solution, steaming with saturated steam at 130 ° C. to 160 ° C. for 5 to 30 minutes, and drying by vacuum cooling (Patent Document 6). Complicated processes and manufacturing facilities are required, which increases manufacturing costs and lacks versatility.
本発明の目的は、コーヒー飲食品に芳醇感を簡便に付与する技術の提供であり、特に、ロブスタ種の豆から抽出されたコーヒー抽出液に芳醇感を付与する有効な技術を提供することにある。 An object of the present invention is to provide a technique for easily imparting a rich feeling to coffee foods and drinks, and in particular, to provide an effective technique for imparting a rich feeling to a coffee extract extracted from Robusta beans. is there.
発明者らは、上記課題を解決するため、より簡便で汎用性の高い方法の検討を行い、３級チオール類化合物をごく少量添加するだけで、コーヒー抽出液に芳醇感を付与できることを見いだした。この３級チオール類化合物である３−メルカプト−３−メチルブチルフォーメート（特開昭５７−４９６６号公報）や３−メルカプト−３−メチルブチルアセテート（特開２００４−２２２５１１号公報）をコーヒー用の香料として使用することは公知である。 The present inventors have studied a simpler and more versatile method for solving the above problems, and have found that a mellow feeling can be imparted to a coffee extract simply by adding a very small amount of a tertiary thiol compound. . This tertiary thiol compound such as 3-mercapto-3-methylbutyl formate (Japanese Patent Application Laid-Open No. 57-4966) or 3-mercapto-3-methylbutyl acetate (Japanese Patent Application Laid-Open No. 2004-222511) is used for coffee. It is known to use as a fragrance.
しかしながら、３級チオール類化合物がコーヒーのスモーキー、穀物様の香調を低減し、同時にサワー、フルーティー、フローラルな香調を増強することで、コーヒーの芳醇感を高めることは知られていなかった。特に、ロブスタ種のコーヒー豆から得られた抽出液に３−メルカプト−３−メチルブチルフォーメートを添加すると、芳醇感が高まり、良質なアラビカ種のコーヒー豆抽出液の風味特徴に近似することは驚きであった。 However, it has not been known that the tertiary thiol compound enhances the richness of coffee by reducing the smokey and cereal-like flavors of coffee and at the same time enhancing the sour, fruity and floral flavors. In particular, when 3-mercapto-3-methylbutylformate is added to the extract obtained from Robusta coffee beans, the mellow feeling is enhanced, and the flavor characteristics of the high quality Arabica coffee beans extract can be approximated. I was surprised.
すなわち、本発明は以下の通りである。
〔１〕 下記式（１）で示される３級チオール類化合物から選ばれた少なくとも１種の化合物を有効成分とするコーヒー飲食品の芳醇感増強剤。
Ｒ１-Ｃ（ＣＨ３）２ＳＨ （１）
式中 Ｒ１は−（ＣＨ２）２ＯＣＨＯ、−（ＣＨ２）２ＯＣＯＣＨ３、−ＣＨ２ＣＯＣＨ３、−ＣＨ２ＣＨ（ＣＨ３）ＯＨ、４−ｍｅｔｈｙｌ−２−ｏｘｏｃｙｃｌｏｈｅｘｙｌ、−（ＣＨ２）２ＯＣＨ３である。
〔２〕 ３級チオール類化合物が、３−メルカプト−３−メチルブチルフォーメートである上記記載のコーヒー飲食品の芳醇感増強剤。
〔３〕 コーヒー飲食品のスモーキー、穀物様の香調を低減し、サワー、フルーティー、フローラルな香調を増強することを特徴とする上記記載のいずれかのコーヒー飲食品の芳醇感増強剤。
〔４〕 上記記載のいずれかの芳醇感増強剤を含有するコーヒー飲食品の芳醇感を増強させる香料組成物。
〔５〕 上記記載のいずれかの芳醇感増強剤のみを添加することを特徴とする芳醇感を増強したコーヒー飲食品の製造方法。
〔６〕 上記記載の芳醇感を増強させる香料組成物を添加することを特徴とする芳醇感を増強したコーヒー飲食品の製造方法。
〔７〕 上記記載のいずれかの芳醇感増強剤が添加された芳醇感が増強されたコーヒー飲食品。
〔８〕 ロブスタ種のコーヒー豆を原料とする上記記載のコーヒー飲食品。
〔９〕 上記記載のいずれかの芳醇感増強剤を０．０１ｐｐｂ〜１０ｐｐｂになるように添加されたロブスタ種のコーヒー豆を原料とするコーヒー飲食品。
〔１０〕 コーヒー飲食品のコーヒーの香調バランスを０．５以下になるように上記記載の芳醇感増強剤を添加することでコーヒー飲食品の芳醇感を増強する方法で、香調バランスとはスモーキー様の香調（ａ１）および穀物様の香調（ａ２）とサワー様の香調（ｂ１）およびフルーティー様の香調（ｂ２）およびフローラル様の香調（ｂ３）の比（（ａ１+ａ２）/（ｂ１+ｂ２+ｂ３））である。
That is, the present invention is as follows.
[1] A richness enhancer for coffee foods and drinks comprising as an active ingredient at least one compound selected from tertiary thiol compounds represented by the following formula (1).
R1-C (CH 3 ) 2 SH (1)
Wherein R1 is the formula - (CH 2) 2 OCHO, - (CH 2) 2 OCOCH 3, -CH 2 COCH 3, -CH 2 CH (CH 3) OH, 4-methyl-2-oxocyclohexyl, - (CH 2) it is a 2 OCH 3.
[2] The mellow enhancer for coffee food and drink as described above, wherein the tertiary thiol compound is 3-mercapto-3-methylbutylformate.
[3] The agent for enhancing mellowness of any of the above-mentioned coffee foods and drinks, which reduces smoky and cereal-like fragrance of coffee and food and enhances sour, fruity and floral fragrance.
[4] A fragrance composition which enhances the richness of coffee foods and drinks, which contains any of the richness enhancers described above.
[5] A method for producing a coffee food or drink with enhanced mellowness, characterized by adding only one of the richness enhancers described above.
[6] A method for producing a coffee beverage or food product having enhanced mellow feeling, comprising adding the flavor composition for enhancing mellow feeling described above.
[7] A coffee food or drink having an enhanced mellow sensation to which any of the mellow enhancers described above is added.
[8] The coffee food or drink as described above, which comprises Robusta coffee beans as a raw material.
[9] A coffee food or drink made from Robusta-type coffee beans, to which any of the above-mentioned mellowness enhancers is added in an amount of 0.01 ppb to 10 ppb.
[10] A method of enhancing the mellowness of coffee foods and drinks by adding the mellowness enhancer described above so that the fragrance balance of coffee of the coffee foods and drinks becomes 0.5 or less. The ratio ((a1 +) of the smoky-like scent (a1) and the cereal-like scent (a2) to the sour-like scent (b1) and the fruity-like scent (b2) and the floral-like scent (b3) a2) / (b1 + b2 + b3)).
本発明の芳醇感増強剤をコーヒー飲食品に添加することにより、スモーキー、穀物様の香調を低減すると同時に、サワー、フルーティー、フローラルな香調を増強し、芳醇感を高めることができる。しかも、本発明により増強された芳醇感は、加熱殺菌後も安定に残存し、飲食品が長期間保存された後も持続する。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、香味を簡便かつ任意に調節することもできる。 By adding the mellowness enhancer of the present invention to coffee food or drink, it is possible to reduce smoky and cereal-like fragrances, and at the same time, to enhance sour, fruity and floral fragrances and enhance mellowness. Moreover, the richness enhanced by the present invention remains stably even after heat sterilization, and persists even after the food or drink is stored for a long period of time. Further, since the amount of the flavor compound of the present invention can be arbitrarily adjusted, the flavor can be easily and arbitrarily adjusted.
本発明の芳醇感増強剤は、そのままコーヒー飲食品に添加して使用することができる。本発明の３級チオール類化合物は、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、飲食品に対し、０．０５〜５０ｐｐｂ、好ましくは０．１〜１０ｐｐｂ、より好ましくは０．５〜５ｐｐｂの範囲内で添加されたとき、スモーキー、穀物様の香調を低減し、かつ、華やかな香調を増強し、芳醇感を高める。コーヒー飲食品における含有量が０．０５ｐｐｂ未満の場合には、スモーキー、穀物様の香調を低減する効果は得られず、また、華やかな香調も増強しない。一方、飲食品における含有量が５０ｐｐｂを超えると、不快臭が強くなり、良質な香味は得られない。本発明の香料化合物は、極めて微量で使用されるため、好ましくは、エタノールやプロピレングリコール等の溶剤に希釈され、そのまま用いられる。 The mellowness enhancer of the present invention can be used as it is added to coffee foods and drinks. The tertiary thiol compound of the present invention has an extremely strong aroma and an unpleasant odor when it is contained in a large amount, but it is 0.05 to 50 ppb, preferably 0.1 to 10 ppb, more preferably 0.1 to 10 ppb with respect to food and drink. When added in the range of 5-5 ppb, it reduces smoky, grainy fragrance, enhances gorgeous fragrance, and enhances richness. When the content in the coffee food or drink is less than 0.05 ppb, the effect of reducing the smoky and cereal-like fragrance is not obtained, and the gorgeous fragrance is not enhanced. On the other hand, when the content in the food or drink exceeds 50 ppb, an unpleasant odor becomes strong, and good flavor cannot be obtained. Since the fragrance compound of the present invention is used in a very small amount, it is preferably diluted with a solvent such as ethanol or propylene glycol and used as it is.
本発明の香料化合物が添加される飲食品としては、コーヒー飲食品であれば、特に制限はない。例えば、無糖、有糖あるいはミルク入りのコーヒー飲料類やインスタントコーヒー類、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、キャンディ、チューイングガム、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。 The food and drink to which the flavor compound of the present invention is added is not particularly limited as long as it is a coffee food or drink. For example, coffee drinks containing sugar, sugar or milk, instant coffee, ice cream, cold desserts such as sherbet, desserts such as jelly, pudding, yokan, cookies, cakes, chocolate, candy, chewing gum, buns, etc. Confectionery, confectionery bread, bread such as loaf of bread, jams, ramune, tablets, tablet confectionery and the like.
本発明の３級チオール類化合物を説明する。
（１） ３−メルカプト−３−メチルブチルフォーメート
３−メルカプト−３−メチルブチルフォーメートは、コーヒーやゴマの香気成分として報告されており、ブラックカラント、キャティー、ロースト様の香調を有する香料として知られている。
The tertiary thiol compound of the present invention will be described.
(1) 3-mercapto-3-methylbutylformate 3-mercapto-3-methylbutylformate has been reported as an aroma component of coffee and sesame, and has a flavor such as black currant, catty, and roast. Also known as
（２） ３−メルカプト−３−メチルブチルアセテート
３−メルカプト−３−メチルブチルアセテートは、ホップの香気成分として報告されており、ペッパー、プラスチック、ビネガー様の香調を有する香料として知られている。
(2) 3-Mercapto-3-methylbutyl acetate 3-Mercapto-3-methylbutyl acetate is reported as an aroma component of hops, and is known as a fragrance having a pepper, plastic, or vinegar-like fragrance. .
（３） ４−メルカプト−４−メチル−２−ペンタノン
４−メルカプト−４−メチル−２−ペンタノンは、ビール、シトラスフルーツ、ホップ、マスタード、ナタネ、ワインの香気成分として報告されており、ブラックカラント、キャティー、シトラス、ミート様の香調を有する香料として知られている。
(3) 4-mercapto-4-methyl-2-pentanone 4-mercapto-4-methyl-2-pentanone is reported as an aroma component of beer, citrus fruit, hops, mustard, rapeseed, and wine, and is a black currant. , Catty, citrus, meat-like fragrance.
（４） ４−メルカプト−４−メチル−２−ペンタノ−ル
４−メルカプト−４−メチル−２−ペンタノ−ルは、シトラスフルーツ、ホップ、ワインなどの香気成分として報告されており、ブラックカラント、キャティー、グレープフルーツ、レモン様の香調を有する香料として知られている。
(4) 4-mercapto-4-methyl-2-pentanole 4-mercapto-4-methyl-2-pentanole has been reported as an aroma component of citrus fruit, hops, wine and the like, and includes black currant, It is known as a fragrance having a scent of catty, grapefruit and lemon.
（５） ｐ−メンタ−８−チオール−３−オン
ｐ−メンタ−８−チオール−３−オンは、ブチュ精油の香気成分として報告されており、ミント、フルーツ様の香調を有する香料として知られている。
(5) p-mentha-8-thiol-3-one p-mentha-8-thiol-3-one is reported as an aroma component of buthu essential oil, and is known as a fragrance having a mint and fruit-like scent. Have been.
（６） ４−メトキシ−２−メチル−２−ブタンチオール
４−メトキシ−２−メチル−２−ブタンチオールは、ブラックカラント、オリーブの香気成分として報告されており、ブラックカラント、キャティー様の香調を有する香料として知られている。
(6) 4-methoxy-2-methyl-2-butanethiol 4-methoxy-2-methyl-2-butanethiol has been reported as an aroma component of blackcurrants and olives, and has a blackcurrant and catty-like scent. It is known as a fragrance having a.
〔比較例１〕
L値１８のミディアムローストしたロブスタ種の焙煎豆６０ｇを市販のコーヒーミルで粉砕し、９０〜９５℃の熱水でドリップ抽出し、室温まで冷却して、コーヒー抽出液４８０ｇを得た。その抽出液に重曹を０．６ｇとイオン交換水を加え、ブラックコーヒー１０００ｇを調製した。そのブラックコーヒー１００質量部に対し、エタノールを０．１質量部加え、比較例１とした。
[Comparative Example 1]
60 g of medium roasted Robusta roasted beans having an L value of 18 were pulverized with a commercially available coffee mill, drip-extracted with hot water at 90 to 95 ° C, and cooled to room temperature to obtain 480 g of a coffee extract. 0.6 g of baking soda and ion-exchanged water were added to the extract to prepare 1000 g of black coffee. Comparative Example 1 was obtained by adding 0.1 part by mass of ethanol to 100 parts by mass of the black coffee.
〔実施例１〕
比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、３−メルカプト−３−メチルブチルフォーメートを５ｐｐｍ含有するエタノール溶液を０．１質量部加え、３−メルカプト−３−メチルブチルフォーメートを５ｐｐｂ含有するコーヒー飲料を調製した。
[Example 1]
Black coffee was prepared in the same manner as in Comparative Example 1, and 0.1 part by mass of an ethanol solution containing 5 ppm of 3-mercapto-3-methylbutylformate was added to 100 parts by mass of the black coffee. A coffee beverage containing 5 ppb of -3-methylbutylformate was prepared.
〔実施例２〕
比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、３−メルカプト−３−メチルブチルアセテートを５ｐｐｍ含有するエタノール溶液を０．１質量部加え、３−メルカプト−３−メチルブチルアセテートを５ｐｐｂ含有するコーヒー飲料を調製した。
[Example 2]
Black coffee was prepared in the same manner as in Comparative Example 1, and 0.1 part by mass of an ethanol solution containing 5 ppm of 3-mercapto-3-methylbutyl acetate was added to 100 parts by mass of the black coffee. A coffee beverage containing 5 ppb of 3-methylbutyl acetate was prepared.
〔実施例３〕
比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、４−メルカプト−４−メチル−２−ペンタノンを１．７ｐｐｍ含有するエタノール溶液を０．１質量部加え、４−メルカプト−４−メチル−２−ペンタノンを１．７ｐｐｂ含有するコーヒー飲料を調製した。
[Example 3]
Black coffee was prepared in the same manner as in Comparative Example 1, and 0.1 part by mass of an ethanol solution containing 1.7 ppm of 4-mercapto-4-methyl-2-pentanone was added to 100 parts by mass of the black coffee. A coffee beverage containing 1.7 ppb of 4-mercapto-4-methyl-2-pentanone was prepared.
〔実施例４〕
比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、４−メルカプト−４−メチル−２−ペンタノ−ルを５ｐｐｍ含有するエタノール溶液を０．１質量部加え、４−メルカプト−４−メチル−２−ペンタノ−ルを５ｐｐｂ含有するコーヒー飲料を調製した。
[Example 4]
Black coffee was prepared in the same manner as in Comparative Example 1, and 0.1 part by mass of an ethanol solution containing 5 ppm of 4-mercapto-4-methyl-2-pentanol was added to 100 parts by mass of the black coffee. A coffee beverage containing 5 ppb of 4-mercapto-4-methyl-2-pentanol was prepared.
〔実施例５〕
比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、ｐ−メンタ−８−チオール−３−オンを５ｐｐｍ含有するエタノール溶液を０．１質量部加え、ｐ−メンタ−８−チオール−３−オンを５ｐｐｂ含有するコーヒー飲料を調製した。
[Example 5]
Black coffee was prepared in the same manner as in Comparative Example 1, and 0.1 part by mass of an ethanol solution containing 5 ppm of p-mentha-8-thiol-3-one was added to 100 parts by mass of the black coffee. A coffee beverage containing 5 ppb of mentha-8-thiol-3-one was prepared.
〔比較例２〕
比較例１で用いたロブスタ種のコーヒー豆の代わりに、L値１８のミディアムローストした良質なアラビカ種の焙煎豆を用いた以外は、比較例１と同様の方法でブラックコーヒーを調製し、そのブラックコーヒー１００質量部に対し、エタノールを０．１質量部加え、コーヒー飲料を調製した。
[Comparative Example 2]
A black coffee was prepared in the same manner as in Comparative Example 1, except that the roasta type coffee beans used in Comparative Example 1 were replaced with medium-roasted, high quality Arabica type roasted beans having an L value of 18, 0.1 parts by mass of ethanol was added to 100 parts by mass of the black coffee to prepare a coffee beverage.
〔試験例１〕
本発明の芳醇感増強剤を含有するコーヒー飲料について、9名の専門パネルにより、スモーキー、穀物様、サワー、フルーティー、フローラルの５種の香調の強さおよび芳醇感を比較例１と比較した。
すべての香調について、比較例１を４点とし、以下の７段階で評価した。
１点：比較例１に比べて極めて弱い
２点：比較例１に比べて弱い
３点：比較例１に比べてやや弱い
４点：比較例１と同程度
５点：比較例１に比べてやや強い
６点：比較例１に比べて強い
７点：比較例１に比べて極めて強い
[Test Example 1]
With respect to the coffee beverage containing the mellowness enhancer of the present invention, the intensity of the smoky, cereal-like, sour, fruity, and floral five flavors and the mellowness were compared with Comparative Example 1 by 9 specialized panels. .
For all incense tones, Comparative Example 1 was rated 4 points and evaluated according to the following seven grades.
1 point: extremely weak compared to Comparative Example 1 2 points: weak compared to Comparative Example 1 3 points: slightly weaker than Comparative Example 1 4 points: comparable to Comparative Example 1 5 points: compared to Comparative Example 1 Slightly strong 6 points: Strong compared to Comparative Example 1 7 points: Extremely strong compared to Comparative Example 1
本発明の芳醇感増強剤を含有するコーヒー飲料は、芳醇感増強剤を含有しない比較例１に比べて、スモーキーおよび穀物様の香調は弱く、サワー、フルーティー、フローラルな香調および芳醇感は強いと評価され、良質なアラビカ種の抽出液を用いた比較例２に近い香味を有することが示された。 The coffee beverage containing the mellowness enhancer of the present invention has a weaker smoky and cereal-like fragrance, and has less sour, fruity, floral fragrance and mellowness than Comparative Example 1 which does not contain the mellowness enhancer. It was evaluated as strong and showed that it had a flavor similar to that of Comparative Example 2 using a high-quality Arabica extract.
コーヒーの代表的な香調であるスモーキー様の香調をａ１、穀物様の香調をａ２、サワー様の香調をｂ１、フルーティー様の香調をｂ２、フローラル様の香調をｂ３とし、芳醇感を示す香味バランスを（ａ１＋ａ２）／（ｂ１＋ｂ２＋ｂ３）としたときに、香味バランスが０．５以下に調整することが芳醇感の付与及び増強になることがわかった。 A1 is a smoky-like scent that is a typical scent of coffee, a2 is a cereal-like scent, b1 is a sour-like scent, b2 is a fruity-like scent, b2 is a floral-like scent, and b3 is a floral-like scent. It was found that when the flavor balance showing the richness is (a1 + a2) / (b1 + b2 + b3), adjusting the flavor balance to 0.5 or less results in imparting and enhancing the richness.
本発明の芳醇感増強剤を少量添加することで、コーヒー飲食品の、スモーキー、穀物様の香調を低減すると同時に、サワー、フルーティー、フローラル様の香調を増強し、コーヒー本来の芳醇な香味を有し、より本格感のある飲食品を消費者に提供することができる。 By adding a small amount of the mellowness enhancer of the present invention, the smoky and cereal-like flavors of coffee foods and drinks can be reduced, and at the same time, the sour, fruity and floral-like flavors can be enhanced, and the coffee's original rich flavor It is possible to provide consumers with more authentic food and drink.
Claims (10)
Ｒ１-Ｃ（ＣＨ３）２ＳＨ （１）
式中 Ｒ１は−（ＣＨ２）２ＯＣＨＯ、−（ＣＨ２）２ＯＣＯＣＨ３、−ＣＨ２ＣＯＣＨ３、−ＣＨ２ＣＨ（ＣＨ３）ＯＨ、４−ｍｅｔｈｙｌ−２−ｏｘｏｃｙｃｌｏｈｅｘｙｌ、−（ＣＨ２）２ＯＣＨ３である。 A richness enhancer for coffee foods and drinks comprising as an active ingredient at least one compound selected from tertiary thiol compounds represented by the following formula (1).
R1-C (CH 3 ) 2 SH (1)
Wherein R1 is the formula - (CH 2) 2 OCHO, - (CH 2) 2 OCOCH 3, -CH 2 COCH 3, -CH 2 CH (CH 3) OH, 4-methyl-2-oxocyclohexyl, - (CH 2) it is a 2 OCH 3.
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