JP2021159084A - Coffee cherry pulp skin fermentation composition-containing drunkenness/fermentation/alcohol feeling enhancing agent - Google Patents

Abstract

To provide a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food/drink.SOLUTION: Provided is a flavor improvement agent, which is a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food/drink, containing a coffee cherry pulp skin fermentation composition, and in which the coffee cherry pulp skin fermentation composition is one produced by a production method comprising lactic acid bacteria fermentation treatment and yeast fermentation treatment of coffee cherry pulp, skin and/or mucilage.SELECTED DRAWING: None

Description

The present invention relates to a sickness / fermentation / alcohol sensation enhancer containing a coffee cherry flesh / skin fermentation composition.

Coffee is a shrub broad-leaved tree belonging to the genus Rubiaceae coffee tree. Coffee berries are oval berries that attach to coffee trees and are green at the beginning and magenta when ripe. Some varieties rarely bear yellow fruits. Coffee berries are also called coffee cherries. Two seeds are contained in the coffee cherry facing each other, and the part of the two seeds is called coffee beans. In addition, coffee cherries have a structure of outer skin, pulp, inner pericarp (parchment), silver skin (silver skin), and seeds (coffee beans) from the outside.

Coffee beans are the only raw material for obtaining coffee beverages. Therefore, a lot of pulp and skin are generated in the refining process of extracting coffee beans from coffee cherries. At present, there is almost no way to use it, and it is discarded, and waste problems and environmental problems are becoming more serious.

The present inventors have added a coffee cherry flesh and rind fermentation composition obtained by fermenting the flesh and rind of coffee cherry with lactic acid bacteria and yeast to various kinds of foods and investigated the change in flavor. It has been found that the composition has an effect of enhancing a feeling of sickness, a feeling of fermentation, and a feeling of alcohol. The present invention is based on such findings.

Therefore, the present invention provides a flavor improving agent and a flavor improving method for enhancing the sickness, fermentation feeling or alcoholic feeling of foods and drinks, and foods and drinks containing the flavor improving agent.

According to the present invention, the following inventions are provided.
(1) A flavor improving agent for enhancing the sickness, fermented feeling or alcoholic feeling of foods and drinks, which comprises a coffee cherry fruit flesh fermented composition, and the coffee cherry fruit flesh fermented composition is a coffee cherry. A flavor improver which is produced by a production method including a lactic acid fermentation treatment and a yeast fermentation treatment of the pulp, peel and / or mucilage of.
(2) The flavor improving agent according to (1) above, wherein the lactic acid bacterium is at least one selected from the group consisting of the genus Lactobacillales, the genus Oenococcus, the genus Pediococcus, and the genus Lactococcus.
(3) The flavor improving agent according to (1) or (2) above, wherein the yeast is at least one selected from the group consisting of Saccharomyces yeast, Cloiberomyces yeast, and Torraspora yeast.
(4) The flavor improving agent according to any one of (1) to (3) above, wherein the production method includes a step of yeast fermentation treatment after the step of lactic acid bacteria fermentation treatment.
(5) The flavor improver according to any one of (1) to (4) above, wherein the production method further includes treatment with a filtration aid.
(6) The flavor improving agent according to (5) above, wherein the production method includes a step of treating with a filtration aid before the step of lactic acid bacteria fermentation treatment.
(7) The flavor improver according to any one of (1) to (6) above, wherein the production method further comprises a concentration treatment.
(8) The flavor improving agent according to (7) above, wherein the production method includes a step of concentration treatment before the step of fermentation treatment of lactic acid bacteria.
(9) The flavor improving agent according to any one of (1) to (8) above, wherein the food or drink is a beverage.
(10) Any one of (1) to (9) above, which contains lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more. The flavor improver described in.
(11) A flavor improver containing a coffee cherry flesh and skin fermentation composition for enhancing the sickness, fermentation or alcoholic sensation of food and drink, and lactic acid at a concentration of 0.1 g / L Bx or more. A flavor improver containing 3-methyl-1-butanol at a concentration of 1 ppm Bx or more.
(12) A method for enhancing the sickness or fermentation feeling of foods and drinks, which comprises adding the flavor improving agent according to any one of (1) to (11) to the foods and drinks. ,Method.
(13) The method according to (12) above, wherein the food or drink is a beverage.
(14) A food or drink containing the flavor improving agent according to any one of (1) to (11) above.
(15) The food or drink according to (14) above, which is a beverage.
(16) The food or drink according to (15) above, wherein the content of lactic acid in the beverage is 0.0001 g / L or more and the content of 3-methyl1-butanol is 0.8 ppb or more.

According to the present invention, it is possible to enhance the sickness, fermentation or alcoholic sensation of foods and drinks (particularly beverages).

Specific description of the invention

In the present invention, the "fruitiness" refers to a flavor having a fruity acidity and sweetness, the balance of which is close to that of real fruit juice, and a fruity aroma. In the present invention, "richness" means that the taste is thick and has a complex taste. In the present invention, the "sense of sickness" refers to a sensation similar to that when drinking alcohol (a sensation of warmth, a sensation of popping the head, etc.). In the present invention, the "fermented feeling" refers to the complexity of the taste of sake and the aftertaste.

In the present invention, the "alcoholic feeling" refers to the bitterness of the aftertaste felt when drinking an alcoholic beverage, the aftertaste that comes out of the nose, and the thickness of the taste peculiar to alcohol. In a particular embodiment, the "alcoholic sensation" in the present invention is defined as the alcoholic sensation in an alcoholic beverage, and in this embodiment, the flavor improver of the present invention is intended to enhance the alcoholic sensation in an alcoholic beverage. ..

In the present specification, "%" means "mass%" unless otherwise specified. Further, in the present specification, "ppm" is synonymous with "mg / L", and "ppb" is synonymous with "μg / L". Further, the unit and the measuring method of the present invention are in accordance with JIS unless otherwise specified.

The flavor improving agent of the present invention is a flavor improving agent for enhancing the sickness, fermentation feeling or alcohol feeling of foods and drinks, and comprises a coffee cherry fruit flesh and skin fermentation composition. This coffee cherry pulp pericarp fermentation composition is produced by a production method including a lactic acid bacterium fermentation treatment of coffee cherry pulp, peel and / or mucilage.

Coffee Cherry Peel Peel Fermentation Composition The method for producing the coffee cherry flesh peel fermentation composition of the present invention includes a lactic acid bacterium fermentation treatment and a yeast fermentation treatment of the flesh, peel and / or mucilage.

Coffee cherries are composed of outer pericarp (pericarp), pulp, mucilage (mucilage), seed coat / parchment, and seeds (coffee beans). Of these, what is used in the present invention is a coffee cherry portion excluding seeds (coffee beans), preferably pulp, peel and / or mucilage. These coffee cherry portions may be raw, frozen or dried, and from an economic or industrial standpoint, raw pulp and a large amount of by-product in the wet treatment described below in the separation of coffee beans. Peel can also be used.

The method for producing the coffee cherry fruit pulp peel fermentation composition of the present invention may include each step of extraction treatment, filtration aid treatment, and concentration treatment in addition to the lactic acid bacteria fermentation treatment and the yeast fermentation treatment. Hereinafter, as the above-mentioned production method, mainly a case where coffee cherry pulp, peel and / or mucilage is extracted, the obtained extract is fermented with lactic acid bacteria, and then the fermented lactic acid bacterium is fermented with yeast. explain. However, those skilled in the art can understand that the coffee cherry pulp peel fermentation composition can be produced even if the order of each of the above treatments is changed.

<Manufacturing process of coffee cherry pulp peel extract>
In the method for producing the coffee cherry pulp pulp fermentation composition of the present invention, the coffee cherry pulp, pulp and / or mucilage can be used as it is in the next step such as lactic acid fermentation treatment, and these coffee cherry portions are extracted. It can also be used as an extract obtained by subjecting to. The process for producing the coffee cherry fruit flesh extract is not particularly limited, but the flesh, flesh and / or mucilage from which coffee beans have been separated and removed are mixed with a solvent and allowed to stand, so that the flesh and rind are allowed to stand. And / or include the step of extracting the components in the mucilage.

Further, according to another embodiment of the present invention, in the process of producing the coffee cherry pulp peel extract, the pulp, the pulp and / or the mucilage from which the coffee beans have been separated and removed are squeezed in the absence of a solvent (for example, The process of squeezing the juice by squeezing) can be mentioned. Therefore, the coffee cherry pericarp extract of the present invention also includes the squeezed juice of the pulp, the peel and / or the mucilage.

The method for separating coffee beans is not particularly limited, but usually includes dry treatment and wet treatment. In the dry treatment, after harvesting, the coffee cherry is first dried so that the water content of the coffee cherry is about 10 to 11% by weight. The coffee beans are then separated from the material covering the coffee beans (eg, rind, pulp, inner rind, and silver rind) using a molting machine. On the other hand, the wet treatment does not require drying of the coffee cherry. In the wet treatment method, the rind and pulp are mechanically separated and the beans are fermented to remove the layer of pulp material remaining on the beans. After fermentation, the coffee beans are dried to a water content of about 12% by weight, molted and the inner pericarp separated. By the above method, the pulp, peel and mucilage of coffee cherry are obtained.

The extraction time varies depending on the state of the flesh, peel and mucilage, for example, the degree of drying, the particle size, etc., the extraction temperature, etc., and is not particularly limited, but for example, 5 minutes to 24 hours, preferably 15 It is minutes to 6 hours, preferably 30 minutes to 2 hours. The temperature in the extraction varies depending on the state of the flesh, the peel and the mucilage, for example, the degree of drying, the particle size, the extraction time, etc., and is not particularly limited, but is, for example, 20 to 90 ° C., preferably 40. It is -80 ° C, preferably 50-70 ° C.

The solvent used at the time of extraction is not particularly limited, but a solvent such as water, alcohols, ethers and esters, or a mixed solvent thereof can be used, and water is preferable.

The ratio of the flesh, peel and mucilage to the solvent at the time of extraction is not particularly limited, but from the viewpoint of practical convenience, for example, 100 to 2000 g of the raw material, preferably 300 to 1600 g, more preferably 600, per 1 L of the solvent. ~ 1300 g. By setting the extraction concentration to 100 g / L or more, a concentrated extract can be obtained, which is advantageous in that a large amount of energy and equipment are not required in the subsequent concentration process. On the other hand, when it is 2000 g / L or less, it is advantageous in that the extraction operation becomes simpler and the recovery amount of the extract is increased.

After the extraction is completed, it is preferable to separate the fruit and peel from the coffee cherry pulp peel extract. Such a separation method is not particularly limited, but it can be separated using a juicer, a centrifuge, or a filter, and it is preferable to squeeze the juice with a juicer.

<Step of fermenting coffee cherry pulp or coffee cherry pulp, peel and / or mucilage with lactic acid bacteria>
The method for producing a coffee cherry fruit pulp peel fermentation composition of the present invention includes a step of lactic acid bacteria fermentation treatment. Hereinafter, the step of fermenting the coffee cherry flesh peel extract with lactic acid bacteria will be described, but as the lactic acid bacterium fermentation treatment, the flesh, peel and / or mucilage of coffee cherry may be fermented with lactic acid bacteria as it is.

According to a preferred embodiment of the present invention, the step of fermenting the coffee cherry pulp peel extract with lactic acid bacteria is not particularly limited, but the coffee cherry pulp pulp extract and the lactic acid bacteria are mixed and the extract is mixed. A method of fermenting with lactic acid bacteria by culturing lactic acid bacteria in the environment can be mentioned.

The step of fermenting the coffee cherry flesh extract with lactic acid bacteria may be carried out by directly fermenting the coffee cherry flesh extract obtained above, or the coffee cherry flesh extract is treated with a filtration aid. It may be performed after the step and / or the step of concentrating the coffee cherry pulp pulp extract.

The lactic acid bacterium used for fermentation is not particularly limited as long as it does not interfere with the effect of the present invention, and examples thereof include Lactobacillus, Oenococcus, Pediococcus, Lactococcus and the like, or a combination thereof. It is preferably Lactobacillus, Oenococcus, Lactococcus or a combination thereof. Lactobacillus belonging to the genus Lactobacillus includes, for example, Lactobacillus plantalum, Lactobacillus ramnosus, Lactobacillus paracasei (Lactobacillus paracacil), Lactobacillus paracacil Lactobacillus casei (Lactobacillus casei), Lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus crispatus (Lactobacillus crispatus), Lactobacillus Garinaramu (Lactobacillus gallinarum), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus Fermentum (Lactobacillus fermentum), Lactobacillus jhonsonii, etc. are mentioned, preferably Lactobacillus plantarum, and more preferably Lactobacillus plantarum Vinifola strain (Nova) and Lactobacillus H ). Examples of the lactic acid bacterium belonging to the genus Oenococcus include Oenococcus oeni, and more preferably Oenococcus oeni PN4 strain or Oenococcus oeni CH11 strain. Examples of lactic acid bacteria belonging to the genus Pediococcus include Pediococcus damnosus, Pediococcus pentosas, and the like. Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lactis subspice lactis, Lactococcus lactis lactis lactis lactis lactis lactis lactis lactis lactis lactis lactis lactis lactoc Cremoris) and Lactococcus lactis subspecies holdniae (Lactococcus lactis subsp. Holdniae), preferably Lactococcus lactis. These lactic acid bacteria may be used alone or in combination. Preferred combinations of lactic acid bacteria include, for example, a combination of Lactobacillus plantarum and Oenococcus oeni, and in particular, Lactobacillus plantarum 030701 strain (THT) and CO-INOCULANT BACTERIA (Anchor) (Lactobacillus plantarum and Oenococcus oeni). Combinations can be mentioned.

The amount of the lactic acid bacteria added may be, for example, 0.0001 to 1 w / v%, preferably 0.0004 to 1 w / v%, more preferably 0.0004 to 1 w / v%, based on the coffee cherry pulp peel extract. The addition amount is 0.001 to 1 w / v%, more preferably 0.001 to 0.1 w / v%.

If the lactic acid bacterium is dried, condensate can be carried out according to a suitable method.

Fermentation conditions for lactic acid bacteria are not particularly limited as long as fermentation can be carried out, and if necessary, conditions suitable for fermentation (for example, the type of lactic acid bacteria used or the amount thereof (initial amount of bacteria), coffee cherry). The amount (concentration), temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc. of the fruit flesh and peel extract can be appropriately set. The fermentation temperature includes, for example, 10 to 40 ° C, preferably 20 to 30 ° C. The fermentation time is not particularly limited, but may be appropriately selected depending on the quality of the coffee cherry pulp peel extract used or the type or amount of lactic acid bacteria. Further, the fermentation step may be completed with the depletion of the extract as a guide. Here, the fermentation time includes, for example, 1 to 10 days, preferably 2 to 8 days.

Further, in the lactic acid bacterium fermentation step in the present invention, the above fermentation conditions (for example, the type of lactic acid bacterium used and the amount of the lactic acid bacterium (initial amount of bacteria), the amount (concentration) of the coffee cherry fruit flesh and peel extract, temperature, pH, oxygen). Alternatively, the fermentation process can be carried out in equipment / devices (for example, a constant temperature bath, a tank, a storage, etc.) in which the carbon dioxide concentration, fermentation time, etc. can be controlled automatically and / or manually.

<Step of fermenting coffee cherry pulp peel extract or coffee cherry pulp, peel and / or mucilage with yeast>
The method for producing a coffee cherry pulp peel fermentation composition of the present invention further comprises a yeast fermentation treatment. Hereinafter, the step of fermenting the coffee cherry flesh and peel extract with yeast will be described, but as the yeast fermentation treatment, the flesh, peel and / or mucilage of coffee cherry may be fermented with yeast as it is.

According to a preferred embodiment of the present invention, the step of fermenting the coffee cherry pulp peel extract with yeast is not particularly limited, but the coffee cherry pulp pulp extract and yeast are mixed and the extract is mixed. A method of fermenting with yeast by culturing yeast in the medium can be mentioned.

The step of fermenting the coffee cherry pulp peel extract with yeast is preferably after the fermentation step with lactic acid bacteria. In such a case, the coffee cherry fruit pulp extract that is fermented by yeast is a lactic acid bacterium fermented solution of the coffee cherry fruit pulp extract.

The yeast used for fermentation is not particularly limited as long as it does not interfere with the effects of the present invention, but Saccharomyces yeast, Kluyveromyces yeast, and Torulaspora yeast are used alone or in combination. You may. The preferred yeast is Saccharomyces yeast. Examples of yeast belonging to the genus Saccharomyces preferably include Saccharomyces cerevisiae, and more preferably Saccharomyces cerevisiae VIN13 strain, Saccharomyces cerevisiae S-04 strain, Saccharomyces cerevisiae S-04 strain, Saccharomyces cerevisiae w-34. It is a strain, more preferably Saccharomyces cerevisiae VIN13 strain, Saccharomyces cerevisiae S-04 strain, or Saccharomyces cerevisiae w-34 / 70 strain, and more preferably Saccharomyces cerevisiae VIN13 strain, or Saccharomyces cerevisiae S-04 strain. Examples of yeasts of the genus Cloyveromyces include Kluyveromyces thermotorans. Examples of the yeast of the genus Torruspora include Torulaspora delbruecchii and the like. Alternatively, Saccharomyces cerevisiae WEISS strain (brewer's yeast) can also be preferably used.

The amount of yeast added may be, for example, 0.0001 to 1 w / v%, preferably 0.001 to 0.1 w / v%, based on the coffee cherry pulp peel extract. The amount of addition is such that

If the yeast is dried, condensate can be carried out according to a suitable method.

Fermentation conditions for yeast are not particularly limited as long as fermentation can be carried out, and if necessary, conditions suitable for fermentation (for example, the type of yeast used, its bacterial amount (initial bacterial amount), coffee cherry). The amount (concentration) of the fruit flesh and peel extract, the presence or absence of fermentation of the extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set. The fermentation temperature is, for example, 5 to 35 ° C, preferably 15 to 25 ° C. The fermentation time is not particularly limited, but may be appropriately selected depending on the quality of the coffee cherry pulp peel extract used (for example, the presence or absence of fermentation) or the type and amount of yeast. Further, the fermentation step may be completed with the depletion of the extract as a guide. Here, the fermentation time includes, for example, 1 to 10 days, preferably 2 to 8 days.

Further, in the yeast fermentation step of the present invention, the above fermentation conditions (for example, the type of yeast used and the amount of bacteria thereof (initial amount of bacteria), the amount (concentration) of coffee cherry fruit flesh and peel extract, temperature, pH, oxygen). Alternatively, the fermentation process can be carried out in equipment / devices (for example, a constant temperature bath, a tank, a storage, etc.) that can automatically and / or manually control (carbon dioxide concentration, fermentation time, etc.).

<Process of treating coffee cherry pulp peel extract with filtration aid>
The method for producing a coffee cherry pulp peel fermentation composition of the present invention may further include treatment with a filtration aid. Hereinafter, the step of treating the coffee cherry pulp peel extract with the filtration aid will be described, but as the treatment with the filtration aid, the coffee cherry pulp peel extract after fermentation may be treated with the filtration aid.

The step of treating the coffee cherry pulp flesh extract with the filtration aid is not particularly limited, but is, for example, a step of mixing the coffee cherry pulp extract and the filtration aid by stirring or the like. This step is advantageous in that components such as polyphenols in the coffee cherry pulp pulp extract can be reduced.

The step of treating the coffee cherry pulp peel extract with a filtration aid is preferably performed before the fermentation step.

The filtration aid can be appropriately selected by those skilled in the art according to the purpose. The filtration aid is not particularly limited as long as it does not interfere with the effects of the present invention, but those capable of reducing components such as polyphenols are preferable, and specific examples thereof include polyvinylpolypyrrolidone (PVPP) and diatom soil. From the viewpoint of removal of polyphenols, PVPP is more preferable.

As for the treatment conditions with the filtration aid, those skilled in the art can appropriately set the conditions according to the purpose. Such conditions are not particularly limited, but conditions that can reduce components such as polyphenols in the coffee cherry pulp peel extract are preferable, and conditions suitable for treatment (for example, the type of filtration aid to be used) and conditions suitable for treatment are preferable. The amount, the amount (concentration) of the coffee cherry pulp peel extract, the temperature, the pH, the treatment time, etc.) can be appropriately set. The amount of the filtration aid is, for example, 0.1 to 10 w / v%, preferably 0.5 to 5 w / v%. Examples of the processing time include 10 minutes to 5 hours, preferably 30 minutes to 2 hours.

It is preferable to remove the components adsorbed on the filter aid together with the filter aid after the treatment with the filter aid. Examples of such a removing method include centrifugation, filtration and the like.

<Process of concentrating coffee cherry pulp peel extract>
The method for producing a coffee cherry fruit pulp pericarp fermentation composition of the present invention may further include a concentration treatment. Hereinafter, the step of concentrating the coffee cherry fruit flesh extract will be described, but as the concentration treatment, the coffee cherry flesh extract after fermentation may be concentrated.

The step of concentrating the coffee cherry pulp pulp extract is not particularly limited, but is limited to membrane concentration (for example, ultrafiltration, reverse osmosis method), evaporation concentration (for example, vacuum concentration, vacuum concentration), and centrifugal concentration. , Known methods such as cooling concentration and the like, preferably evaporation concentration. It can be concentrated so that the amount (mass) of the liquid is, for example, 1/2 to 1/10, preferably 1/4 to 1/6.

The step of concentrating the coffee cherry pulp peel extract is preferably performed before the step of fermenting the coffee cherry pulp peel extract with lactic acid bacteria. The concentration step may be either before or after the step of treating the coffee cherry pulp peel extract with the filtration aid, but from the viewpoint of the concentration step load, it is preferable after the treatment step with the filtration aid.

According to a preferred embodiment of the present invention, in the method for producing a coffee cherry pulp peel fermentation composition, each step is carried out in the following order:
(1) Step of producing coffee cherry pulp peel extract;
(2) If desired, a step of treating the coffee cherry pulp peel extract with a filtration aid;
(3) A step of concentrating the coffee cherry pulp peel extract, if desired;
(4) Step of fermenting coffee cherry pulp peel extract with lactic acid bacteria;
(5) If desired, a step of fermenting the lactic acid bacterium fermented liquid of the coffee cherry pulp peel extract with yeast.

According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp peel fermentation composition, each step is carried out in the following order:
(1) A step of fermenting the pulp and skin of coffee cherries with lactic acid bacteria;
(2) Step of producing an extract of coffee cherry pulp peel after fermentation;
(3) If desired, a step of treating the fermented coffee cherry pulp peel extract with a filtration aid;
(4) If desired, a step of concentrating the fermented coffee cherry pulp peel extract;
(5) A step of fermenting the fermented coffee cherry pulp peel extract with yeast, if desired.

According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp peel fermentation composition, each step is carried out in the following order:
(1) A step of fermenting the pulp and skin of coffee cherries with lactic acid bacteria;
(2) If desired, a step of fermenting coffee cherry pulp after fermentation with lactic acid bacteria with yeast;
(3) Step of producing coffee cherry pulp peel extract after fermentation;
(4) If desired, a step of treating the fermented coffee cherry pulp peel extract with a filtration aid;
(5) A step of concentrating the fermented coffee cherry pulp peel extract, if desired.

According to another preferred embodiment of the present invention, in the method for producing a coffee cherry pulp peel fermentation composition, each step is carried out in the following order:
(1) Step of fermenting the pulp and skin of coffee cherries with yeast;
(2) A step of fermenting the pulp and skin of coffee cherries after fermentation with lactic acid bacteria;
(3) Step of producing coffee cherry pulp peel extract after fermentation;
(4) If desired, a step of treating the fermented coffee cherry pulp peel extract with a filtration aid;
(5) A step of concentrating the fermented coffee cherry pulp peel extract, if desired.

Preferred Ingredients in Flavor Improver of the Invention According to a preferred embodiment of the invention, the flavor improver of the present invention contains lactic acid at 0.1 g / L or more per 1 ° Bx, that is, 0.1 g / L Bx or more. It is contained in the concentration of. The concentration of lactic acid can be measured according to a usual method for measuring the concentration of organic acids.

According to another preferred embodiment of the present invention, the flavor improver of the present invention contains 3-methyl-1-butanol at a concentration of 1 ppm or more per 1 ° Bx, that is, 1 ppm Bx or more. The concentration of 3-methyl-1-butanol can be measured by the GC / MS analysis shown in the examples.

According to another aspect of the present invention, it is a flavor improving agent for enhancing the sickness, fermented feeling or alcoholic feeling of foods and drinks, which comprises a coffee cherry fruit pulp peel fermentation composition, and contains 0.1 g of lactic acid. Provided is a flavor improving agent containing at a concentration of / L Bx or more and containing 3-methyl-1-butanol at a concentration of 1 ppm Bx or more.

Foods and drinks containing the flavor improver of the present invention The food and drink of the present invention contains the flavor improver of the present invention. By containing the flavor improver of the present invention, the food and drink of the present invention enhances its sickness and / or fermentation sensation.

The content of the composition of the present invention in the food or drink is not particularly limited, but can be, for example, 0.001 to 100% by mass, preferably 0.03 to 10% by mass, more preferably 0.03 to 100% by mass in the food or drink. It is 0.05 to 10% by mass.

Foods and drinks include, for example, beverages such as alcoholic beverages and non-alcoholic beverages; carbohydrate-containing foods and drinks such as rice, noodles, breads and pasta; Western confectioneries such as cookies and cakes, Japanese confectioneries such as buns and sheep cakes, and candy. , Gum, various confectioneries such as frozen desserts such as yogurt and pudding, processed products using eggs, processing of seafood (squid, octopus, shellfish, eel, etc.) and livestock meat (including guts such as liver) Goods (including delicacies) can be mentioned. Specific examples of the above-mentioned alcoholic beverages include whiskey, bourbon, spirits, liqueur, wine, fruit liquor, Japanese liquor, Chinese liquor, shochu, beer, non-alcoholic beer with an alcohol content of 1% or less, non-alcoholic liquor high, and non-alcoholic beverages. Examples include alcoholic wine, spirited liquor, other miscellaneous liquors, and whiskey. The non-alcoholic beverages mentioned above include fruit juice-containing beverages, vegetable juice-containing beverages, fruit juice and vegetable juice-containing beverages, cider, ramune beverages, cola beverages and other carbonated beverages, soft drinks, milk, soy milk, dairy beverages, and drink-type beverages. Examples include yogurt, jelly, coffee, cocoa, tea beverages, nutritional drinks, sports beverages, mineral water, beer-taste beverages, alcohol-taste beverages and the like. According to a preferred embodiment of the present invention, the food or drink of the present invention is a beverage.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1: Effect of coffee cherry pulp peel fermentation composition on fermented feeling and sickness feeling
Preparation of coffee cherry pulp peel fermentation composition sample Each step in the preparation of the sample was carried out as follows.

(1) Preparation of coffee cherry pulp peel extract Add 2250 mL of water to 1500 g of coffee cherry (Arabica seed, Okinawan) peel and pulp after removing coffee beans (coffee seeds), and let stand at a predetermined temperature for 1 hour. Placed. Then, the juice was squeezed with a juicer to separate the extract from the fruit, and a coffee cherry fruit pulp extract was obtained. Here, as the pericarp and the flesh, only the outer skin and the flesh were used. In addition, a sample without extraction was also prepared. For the sample not extracted, the step of allowing it to stand at a predetermined temperature for 1 hour was not performed.

(2) PVPP (filtration aid) treatment 1 w / v% of polyvinylpolypyrrolidone (PVPP) (PVPP granules, manufactured by Hashima Granule Industry Co., Ltd.) was added to the solution obtained in (1), and the stirrer was used for 1 hour. Stirred. Then, using a centrifuge, the mixture was centrifuged at 5000 rpm for 10 minutes, and only the supernatant was transferred to another container.

(3) Concentration Treatment 500 g of the supernatant of the liquid obtained in (1) or (2) above was concentrated using an evaporator at 70 ° C. under reduced pressure until the concentration side became 100 g.

(4) Fermentation of lactic acid bacteria A 10 w / v% lactic acid bacterium solution suspended in distilled water is added to the solution obtained in any of the above (1) to (3) so as to have a predetermined amount of lactic acid bacteria, and at 25 ° C. Incubation was carried out for 5 days to obtain a lactic acid bacterium fermented liquor. As lactic acid bacteria, Oenococcus oeni PN4 strain (THT), Oenococcus oeni CH11 strain, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus plantaram (Lactobacillus plantarum) One of Lactococcus lactis was used. In addition, a combination of these with CO-INOCULANT BACTERIA (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor) was also used.

(5) Yeast fermentation A 10 w / v% yeast solution suspended in distilled water is added to the solution obtained in (4) above so as to have a predetermined amount of yeast, and the mixture is incubated at 20 ° C. for 3 days to obtain lactic acid bacteria. A yeast fermented liquor was obtained. As yeast, Saccharomyces cerevisiae VIN13 strain (wine yeast, Anchor), Saccharomyces cerevisiae S-04 strain (beer upper surface yeast, brewland), Saccharomyces cerevisiae w-34 / 70 strain beer w-34 / 70. One of the Saccharomyces cerevisiae supercameria strains (bread yeast, Nisshin Foods) was used.

Sensory evaluation Sensory evaluation was performed on the fermented feeling, sickness, fruit feeling and richness of the tasting sample to which the coffee cherry fruit pulp peel fermentation composition sample of each test group was added at a concentration of 0.15% (w / w). The sensory evaluation of fermented feeling, sickness and richness is based on non-alcoholic plum wine, non-alcoholic RTD (non-alcoholic lemon-flavored chu-hi, non-alcoholic grapefruit-flavored chu-hi, non-alcoholic cassis orange), non-alcoholic beer-taste beverage, And tasting samples using non-alcoholic wines (white, red and rose) were performed. The sensory evaluation of fruitiness was performed on tasting samples using non-alcoholic plum wine, non-alcoholic RTD (non-alcoholic lemon-flavored chu-hi, non-alcoholic grapefruit-flavored chu-hi, non-alcoholic cassis orange), and salty lychee as base beverages. .. The alcohol (ethanol) concentration of all tasting samples was less than 0.00045v / v%.

The evaluation criteria for each evaluation item are as follows:
5 points: Very enhanced compared to control;
4 points: Clearly enhanced compared to control;
3 points: Same as control;
2 points: Clearly weakened compared to control;
1 point: It is significantly weakened compared to the control.

The above "control" is each base beverage itself without the addition of the coffee cherry pulp peel fermentation composition sample. The sensory evaluation was performed by three trained panels, using a score of 1 to 5 points in 0.5 point increments.

Results The results are shown in Table 1 below.

The sensory evaluation results were exactly the same for all base beverages, as shown in Table 1.

By comparing the test group and the comparative group in Table 1, the coffee cherry flesh and rind fermentation composition prepared by subjecting the flesh and rind of coffee cherries to both lactic acid bacterium fermentation treatment and yeast fermentation treatment was able to give a feeling of sickness and sickness in various beverages. It was found to enhance the feeling of fermentation.

Further, from the comparison between the test group 1 and the test group 2, it was found that the presence or absence of the concentration step in the production process of the coffee cherry pulp peel fermentation composition may be performed, but it is also better to perform the concentration step. Do you get it.

Furthermore, from the comparison of Test Groups 2 to 5, it was found that various lactic acid bacteria can be used for the production of the coffee cherry pulp pulp fermentation composition, and in particular, Lactococcus lactis and Lactobacillus plantarum (particularly 030701 manufactured by THT). Co., Ltd. and CO-INOCULANT BACTERIA (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor) were found to be preferable.

Furthermore, from the comparison between Test Group 2 and Test Group 6-8, it was found that various yeasts can be used for the production of the coffee cherry pulp peel fermentation composition.

Further, from the comparison between Test Group 2 and Test Group 9 to 12, the concentration of lactic acid bacteria used in the production of the coffee cherry fruit pulp peel fermentation composition is not particularly limited, but it is preferably used at a concentration of 40 ppm or more. It turned out.

Furthermore, from the comparison of Test Groups 2, 13 and 14, it was found that the concentration of yeast used in the production of the coffee cherry pulp peel fermentation composition is not particularly limited.

Furthermore, from the comparison between Test Group 2 and Test Group 15, it was found that the extraction step in the production of the coffee cherry pulp peel fermentation composition is not always necessary.

Furthermore, from the comparison of Test Groups 2 and 16-18, the coffee cherries used in the production of the coffee cherry pulp peel fermentation composition may be in any of frozen, raw and dried states, and the mucilage (seed coat (parchment) and pulp). It turned out that the mucilage that exists between them) may be used.

Further, from Test Group 19, the same sensory evaluation was performed on the tasting sample to which the coffee cherry pulp peel fermentation composition sample was added at a low concentration: 0.03% (w / w), and as a result, the same effect was confirmed. rice field.

In addition, the coffee cherry pulp peel fermentation composition sample of Test Group 2 was used as a sample of Koiwai Pure Water (apple, grape, orange, and white peach flavored products) and Mets (lychee, strawberry, and muscat flavored products). ) And the tasting sample added to Kirin Lemon in the same way, the sensory evaluation was performed in the same manner, and the evaluation result of sickness, fruitiness and richness was 5 points, and the evaluation result of fermentation feeling was 4.5 points. there were.

Further, from Test Group 2-14, a coffee cherry pulp peel fermentation composition sample was added, the content of lactic acid in the beverage was 0.00011 g / L or more, and the content of 3-methyl1-butanol was 0.00011 g / L or more. It was found that when it was 0.896 ppb or more, the feeling of sickness and the feeling of fermentation were enhanced.

Example 2: Effect of coffee cherry pulp peel fermentation composition on alcoholic sensation
Preparation of coffee cherry pulp peel fermentation composition sample Preparation of the sample was carried out according to the description of Example 1.

(1) Preparation of Coffee Cherry Peel Peel Extract 2250 mL of water was added to 1500 g of coffee cherry peel and flesh after removing coffee beans (coffee seeds), and the mixture was allowed to stand at a predetermined temperature for 1 hour. Then, the juice was squeezed with a juicer to separate the extract from the fruit, and a coffee cherry fruit pulp extract was obtained. Here, as the pericarp and the flesh, only the outer skin and the flesh were used. In addition, a sample without extraction was also prepared. For the sample not extracted, the step of allowing it to stand at a predetermined temperature for 1 hour was not performed.

(2) PVPP (filtration aid) treatment 1 w / v% of polyvinylpolypyrrolidone (PVPP) (PVPP granules, manufactured by Hashima Granule Industry Co., Ltd.) was added to the solution obtained in (1), and the stirrer was used for 1 hour. Stirred. Then, using a centrifuge, the mixture was centrifuged at 5000 rpm for 10 minutes, and only the supernatant was transferred to another container.

(3) Concentration Treatment 500 g of the supernatant of the liquid obtained in (1) or (2) above was concentrated using an evaporator at 70 ° C. under reduced pressure until the concentration side became 100 g.

(4) Fermentation of lactic acid bacteria A 10 w / v% lactic acid bacterium solution suspended in distilled water is added to the solution obtained in any of the above (1) to (3) so as to have a predetermined amount of lactic acid bacteria, and at 25 ° C. Incubation was carried out for 5 days to obtain a lactic acid bacterium fermented liquor. As lactic acid bacteria, Oenococcus oeni PN4 strain (THT), Oenococcus oeni CH11 strain, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus plantaram (Lactobacillus plantarum) One of Lactococcus lactis was used. In addition, a combination of these with CO-INOCULANT BACTERIA (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor) was also used.

(5) Yeast fermentation A 10 w / v% yeast solution suspended in distilled water is added to the solution obtained in (4) above so as to have a predetermined amount of yeast, and the mixture is incubated at 20 ° C. for 3 days to obtain lactic acid bacteria. A yeast fermented liquor was obtained. As yeast, Saccharomyces cerevisiae VIN13 strain (wine yeast, Anchor), Saccharomyces cerevisiae S-04 strain (beer upper surface yeast, brewland), Saccharomyces cerevisiae w-34 / 70 strain beer w-34 / 70. One of the Saccharomyces cerevisiae WEISS strains (Saccharomyces cerevisiae, Saccharomyces cerevisiae) was used.

Sensory evaluation A sensory evaluation was performed on the alcoholic sensation of the tasting sample to which the coffee cherry fruit pulp fermentation composition sample of each test group was added. As shown in Table 3, Test Groups 2-5 and 2-6 are coffee cherry pulp peel fermentation composition samples at a concentration of 0.015% (w / w), Test Groups 2-1 to 2-3, 2-6. In ~ 2-22 and Comparative Groups 2-1 to 2-6, coffee cherry pulp peel fermentation composition samples were added at a concentration of 0.03% (w / w), respectively. Lemon-flavored chu-hi and grapefruit-flavored chu-hi were used as base beverages. For Test Group 2-5 and Test Group 2-6, low-malt beer, orange-flavored chu-hi, thigh-flavored chu-hi, grape-flavored chu-hi, plum wine, red wine, white wine, sangria and highball were also used as base beverages. .. The alcohol concentration of the tasting sample was 5v / v% when plum wine was used as the base beverage, 11v / v% when red wine was used as the base beverage, and 11v / v% when white wine was used as the base beverage. 6v / v% when using sangria as the base beverage, 6v / v% when using highball as the base beverage, 3v / v% when using thigh-flavored chu-hi as the base beverage, orange-flavored chu-hi It was 5 v / v% when the base beverage was used, 9 v / v% when the grape-flavored chu-hi was used as the base beverage, and 4.5 v / v% when the sparkling liquor was used as the base beverage.

The evaluation criteria for alcohol feeling are as follows:
5 points: Very enhanced compared to control;
4 points: Clearly enhanced compared to control;
3 points: Same as control;
2 points: Clearly weakened compared to control;
1 point: It is significantly weakened compared to the control.

In addition to the alcoholic sensation, the fruity sensation, the sickness sensation, and the fermented sensation were also evaluated as in Example 1.

The above "control" is each base beverage itself without the addition of the coffee cherry pulp peel fermentation composition sample. The sensory evaluation was performed by three trained panels, using a score of 1 to 5 points in 0.5 point increments.

Component Analysis of Coffee Cherry Peel Peel Fermented Composition Samples Lactic acid content and 3-methyl-1-butanol content were measured for some of the coffee cherry pulp peel fermented composition samples. The lactic acid content was measured according to a conventional organic acid quantification method. The content of 3-methyl-1-butanol was measured by GC / MS analysis under the following conditions.

Results The results are shown in Table 3 below.

The sensory evaluation results were exactly the same for all the base beverages, and were as shown in Table 3.

By comparing the test group and the comparison group in Table 3, the coffee cherry flesh and rind fermentation composition prepared by subjecting the flesh and rind of coffee cherries to both lactic acid bacterium fermentation treatment and yeast fermentation treatment gives an alcoholic feeling in various beverages. It turned out to be enhanced.

Furthermore, from the comparison of Test Groups 2-8 to 2-13, it was found that various lactic acid bacteria can be used for the production of the coffee cherry pulp peel fermentation composition.

Furthermore, from the comparison of Test Groups 2-1 to 2-13, it was found that various yeasts can be used for the production of the coffee cherry pulp peel fermentation composition.

Furthermore, from the comparison between Test Group 2-15 and Test Group 2-18 to 2-21, it was found that the concentration of lactic acid bacteria used in the production of the coffee cherry pulp peel fermentation composition is not particularly limited.

Furthermore, from the comparison of Test Groups 2-14 to 2-17, it was found that the concentration of yeast used in the production of the coffee cherry pulp peel fermentation composition is not particularly limited.

Furthermore, from the comparison between Test Group 2-5 and Test Group 2-6, it was found that the extraction step in the production of the coffee cherry pulp peel fermentation composition is not always necessary.

Further, from Table 3, the coffee cherries used for producing the coffee cherry flesh and flesh fermentation composition may be in either a frozen or dried state, or may be a mucilage (a mucilage liquid existing between the seed coat (parchment) and the flesh). It turned out to be good.

Further, from Test Group 2-14, a coffee cherry pulp peel fermentation composition sample is added, and the content of lactic acid in the beverage is 0.0001 g / L or more and 3-methyl1-butanol is 0.8 ppb or more. It was found that the feeling of alcohol was enhanced.

Claims (16)

A flavor improving agent for enhancing the sickness, fermented feeling or alcoholic feeling of food and drink, which comprises a coffee cherry flesh and rind fermentation composition, wherein the coffee cherry flesh and rind fermented composition is a coffee cherry flesh. A flavor improver produced by a production method that includes a lactic acid fermentation treatment and a yeast fermentation treatment of the pulp and / or mucilage. The flavor improver according to claim 1, wherein the lactic acid bacterium is at least one selected from the group consisting of the genus Lactobacillus, the genus Oenococcus, the genus Pediococcus, and the genus Lactococcus. The flavor improver according to claim 1 or 2, wherein the yeast is at least one selected from the group consisting of Saccharomyces yeast, Cloiberomyces yeast, and Torraspora yeast. The flavor improving agent according to any one of claims 1 to 3, wherein the production method includes a step of yeast fermentation treatment after the step of lactic acid bacteria fermentation treatment. The flavor improving agent according to any one of claims 1 to 4, wherein the production method further comprises a treatment with a filtration aid. The flavor improving agent according to claim 5, wherein the production method includes a step of treating with a filtration aid before the step of lactic acid bacteria fermentation treatment. The flavor improver according to any one of claims 1 to 6, wherein the production method further comprises a concentration treatment. The flavor improving agent according to claim 7, wherein the production method includes a step of concentration treatment before the step of fermentation treatment of lactic acid bacteria. The flavor improving agent according to any one of claims 1 to 8, wherein the food or drink is a beverage. The flavor improving agent according to any one of claims 1 to 9, which contains lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more. .. A flavor improving agent for enhancing the sickness, fermentation or alcoholic sensation of foods and drinks, which comprises a coffee cherry flesh and peel fermentation composition, and contains lactic acid at a concentration of 0.1 g / L Bx or more. A flavor improver containing 3-methyl-1-butanol at a concentration of 1 ppm Bx or more. A method for enhancing a feeling of sickness, fermentation or alcohol in a food or drink, which comprises adding the flavor improving agent according to any one of claims 1 to 11 to the food or drink. The method according to claim 12, wherein the food or drink is a beverage. A food or drink containing the flavor improving agent according to any one of claims 1 to 11. The food or drink according to claim 14, which is a beverage. The food or drink according to claim 15, wherein the content of lactic acid in the beverage is 0.0001 g / L or more and the content of 3-methyl1-butanol is 0.8 ppb or more.