JP2559070B2 - Natural bitter substance manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a natural bitter tastant that can be used in a wide range of fields such as foods and drinks, pharmaceuticals, etc.
More specifically, in a method of adding a water-miscible organic solvent to a water extract of roasted coffee and removing an insoluble substance formed to collect an organic solvent-soluble portion, the concentration of the organic solvent is
The present invention relates to a method for producing a natural bitter substance, which is characterized in that the treatment is performed so as to be 40% by weight or more.

(Prior Art) Although the sensation of bitterness in foods and drinks is not generally favored, on the other hand, the bitterness as seen in, for example, beer, coffee, bitter drinks, certain spices, etc. There is also food and drink to do. Many substances are known as substances exhibiting the bitterness characteristic of these foods and drinks, such as alkaloids, terpenes, glycosides, amino products, peptides and nitro compounds.

In addition, many proposals have been made regarding bittering agents for the purpose of imparting bitterness to sugar of foods and drinks.

For example, a bittering agent containing a specific uracil compound having a bitterness (JP-A-60-66953); 2,6,1 ', 6'-tetrachloro-2,6,1', 6'-tetradeoxy A bitterness imparting agent comprising mannosucrose (Japanese Patent Laid-Open No. 55-92669); remote control (limonin), nomilin,
Method for improving flavor and the like by adding nalingin to food and drink (US Pat. No. 4,497,972); sucrose G, tree, and tetra-benzoate (Su
Proposal of utilizing crose di-, tri-, and tetra-benzoate) as a bitter substance in food and drink (British Patent No. 48251): Plant-derived cynaropicrine (c-ynaropicrine)
Is added as a bittering agent for beverages such as bitter lemon in place of quinine (West German Patent No. 2654184); theobromine and the dipeptide having a bitterness, for example, cyclophenyl-alanylphenylalanine, cyclophenyl-alanylphenylalanine Proposal to give bitter notes by adding phenylalanylvaline etc. to food and drink (West German Patent No. 2445674; Lupron extracted from hops (l
There are numerous proposals such as a proposal (West German Patent No. 2348058) in which hulupone obtained by oxidizing upulone) is used as a bitter ingredient of beer.

(Problems to be Solved by the Invention) In the conventional proposals as described above, (1) any of them has a problem of safety as a food additive or a complicated preparation method,
(2) It has physiological activity and has restrictions in use.
(3) Many drawbacks such as poor solubility in water are not always satisfied.

An object of the present invention is to solve the drawbacks of the conventional proposals and to industrially advantageously stably supply a cheap and highly safe natural bitter substance from an easily available natural raw material by a simple means.

(Means for Solving the Problems) It is well known that the main bitter component of ordinary roasted coffee such as lightly roasted and medium roasted coffee is caffeine. The bitterness of coffee becomes stronger depending on the degree of roasting. For example, deep roasted coffee beans such as Italian, French and Brasilia roast have a very strong bitterness. The chemical constitution of these bitter substances is still unknown, and it is not yet known to utilize them as a bitterness-imparting agent for foods and drinks.

Based on these findings, the present inventors investigated a method for producing a natural bitter substance from roasted coffee, and previously prepared a roasted coffee extract with a styrene-divinylbenzene-based or methacrylic acid ester-based synthetic porous material. It has been found that the component adsorbed when treated with a water-soluble resin adsorbent has a very strong bitterness, and the bitterness is not disliked and has excellent palatability, and is a very versatile bitter substance. Further, roasted coffee is water-extracted by a conventional method, and the obtained extract is subjected to an ultrafiltration treatment before being treated with the synthetic adsorptive resin to fractionate a coloring substance and an insoluble polymer substance. It was found that by treating the ultrafiltrate with a synthetic adsorbent resin and extracting the adsorbed components with a water-containing, water-miscible organic solvent, it is possible to obtain a substance with higher purity and a stronger distressing substance. We applied for a patent (Japanese Patent Application No. 63-156842).

However, since the above-mentioned invention of the application requires complicated steps such as ultrafiltration and resin adsorption treatment, the present invention was studied to develop a simpler production method.

As a result, in the water extract of roasted coffee, a method of adding a water-miscible organic solvent, removing the generated insoluble substance and collecting the organic solvent-soluble portion, the concentration of the organic solvent was 40%.
The present invention has been completed by discovering that a treatment with a content of at least 5% by weight can provide a highly bitter substance having excellent palatability and sustainability comparable to the invention of the above application.

 The specific contents of the present invention will be described below.

Coffee that can be used in the present invention, for example, commonly used for drinking roasted coffee roasted coffee beans of all kinds such as Arabica and Robusta species at about 200 to about 250 ° C. by a conventional method. Can be mentioned. The degree of roasting is not particularly limited,
Coffee beans that have been slightly roasted can be suitably used. Further, the roasted coffee beans can be crushed and used as they are, but may be a residue obtained by previously collecting explosive aroma components by steam distillation or an inert gas. Included in roasted coffee.

As the extraction operation, about 2 to 50 parts by weight, preferably about 2 to 10 parts by weight per 1 part by weight of roasted and ground coffee beans as described above is used.
Add parts by weight of water to a temperature of about 20 to about 95 ° C, preferably about 80
Extract at ~ 95 ° C for about 10-120 minutes. For the extraction operation, either a batch method or a continuous method using a plurality of columns can be adopted.

After completion of the extraction, the roasted coffee water extraction used in the present invention is generally used in the case of column extraction, or in the case of a batch method, by separating the coffee grounds and the extract by means such as centrifugation or filtration. You can get things.
The obtained extract can be used as it is, but in general, it is preferable to use a concentrate or a dried product in order to save the amount of the solvent used for the organic solvent treatment. In the case of using a concentrate, for example, water is collected under reduced pressure to obtain a soluble solid content concentration Brix (hereinafter sometimes referred to as Bx) of about 50 to 75.
Concentrate to Bx, preferably about 60-70 ° Bx.

In place of the water extract of roasted coffee obtained by the above operation, commercially available powdery or granular instant coffee or concentrated coffee extract, concentrated frozen coffee extract, etc. can be used.

Furthermore, examples of the water-miscible organic solvent that can be used in the present invention include methanol, ethanol, isopropyl alcohol, acetone and methyl ethyl ketone.

As a method for collecting the coffee bitter substance of the present invention, the roasted coffee water extract may be extracted with a water-miscible organic solvent having a solvent concentration of 40% by weight or more, that is, a water content of 60% by weight or less. When the solvent temperature is 40% by weight or less, impurities other than the bitter substances are eluted, which is not preferable.

The extraction treatment is carried out, for example, by adding about 0.40 to 10 parts by weight, preferably about 1 to 50 parts by weight of the above water-miscible organic solvent to 1 part by weight of the Bx50 to 70 ° concentrate, and then adding at about 50 to 90 ° C. Preferably about 10 to 60 minutes at a temperature of about 70 to 80 ° C., preferably
After stirring for about 30 minutes, the bitter substance is extracted with a water-containing organic solvent.

After completion of the extraction, the mixture is cooled and placed, the organic solvent insoluble portion is removed by decantation or the like, and the supernatant is separated. The obtained separated liquid can be used as a bitter substance solution as it is when an edible solvent such as ethanol is used, but generally, the solvent is removed under normal pressure or reduced pressure, and Bx 70 ° or so. The natural bitter tastant of the present invention can be obtained by concentrating to

The natural bitter substance of the present invention can be selected in any form depending on the application, and for example, in addition to the solution form as described above, it can be a paste form, a syrup form, an emulsion form, and further, if desired, it can be appropriately selected. Powders, granules, tablets or the like can be prepared by using the excipients, lubricants and carriers described in 1.

Hereinafter, preferred embodiments of the present invention will be described more specifically with reference to Examples.

(Example) Example 1 Water Extraction of Coffee 800 g of roasted and ground coffee was charged into a glass column with a jacket having a volume of 3 liters, which was moistened with steam,
Extracted with 2800g of hot water at 95 ℃, Bx12 ° extract 1820g
I got

After filtering through a 100-mesh filter cloth and concentrating under reduced pressure, 300 g of Bx70 ° concentrated solution (cafein content 4.72%) was obtained.

Extraction of bitter substances 100g of concentrated solution of steam Bx70 ° 92% by weight ethanol 150g
Was added (alcohol concentration about 55%) and the mixture was stirred at 75-80 ° C for 30 minutes to extract the bitter substance. Superhydrous alcoholic phase 12
4 g was separated and collected and concentrated under reduced pressure to obtain 42 g of the natural bitter substance of the present invention having a Bx of 70 ° (Cafein content 7.99%).

Examples 2 to 5 100 g of commercially available spray-dried instant coffee (caffeine content 3.49%) was added to Example 2 (50% by weight ethanol, the same hereinafter), Example 3 (60%), Example 4 (80%).
And 500 g of ethanol of Example 5 (90%), respectively.
In addition, the mixture was stirred at 75-80 ° C for 30 minutes, and after cooling, the insoluble portion formed was filtered off with a filter paper, and the extract 4 with different alcohol concentrations was added.
The product was prepared. The filtrate was concentrated under reduced pressure to prepare a Bx70 ° concentrate. The results are shown in Table 1.

As is clear from the results in Table 1, the yield decreases as the alcohol concentration increases, but the caffeine content tends to increase, and the bitterness also increases in proportion to the alcohol concentration. The concentrates obtained in Examples 2 to 5 all had a rich and desirable bitterness.
On the other hand, the aqueous solutions adjusted to the respective caffeine concentrations had bitterness with irritation and dislike.

Comparative Example 1 To 100 g of the Bx 70 ° concentrated solution obtained in Example 1, 60 g of 92 wt% ethanol was added (alcohol concentration of about 34.5).
%), And the bitter substances were extracted by stirring for 30 minutes at 75-80 ° C., all of which were solubilized, no insoluble matter was formed, and consequently the bitter substances could not be extracted.

Comparative Example 2 100 g of commercially available spray-dried instant coffee
When 35 g by weight of ethanol (500 g) was added, and the mixture was stirred at 75-80 ° C. for 30 minutes and cooled, almost no insoluble matter was produced and the solution was solubilized, and the bitter substance could not be extracted.

(Effect of the invention) The bitter substance obtained by the present invention is made from coffee that is used for daily drinking, and therefore exhibits a very safe and favorable bitterness that is not disliked at all, and is suitable for any application requiring bitterness. It can be used without any restrictions. In particular, it can be suitably used for coffee beverages, coffee jellies, etc., and also for beverages such as beer, Benedict liqueur, wine, lemonade, tonic water, sports drinks; instant coffee, bitter chocolate, snacks, etc. bitterness It can be blended as an imparting agent. It can also be used as a non-edible or repellent by imparting bitterness to pharmaceuticals, industrial chemicals, plant seeds and the like.

The addition amount of the bitter substance obtained by the present invention in each of the applications as described above can be arbitrarily selected according to the purpose.For example, when it is added to foods and drinks,
Generally, based on the weight of the food or drink, an addition amount such as about 0.02 to about 10% can be exemplified.

Continued Front Page (72) Inventor Katsuki Matsukura 335 Kayajuku, Nakahara-ku, Kawasaki City, Kanagawa Prefecture Hasegawa Fragrance Co.

Claims (1)

(57) [Claims] 1. A method in which a water-miscible organic solvent is added to a water extract of roasted coffee to remove insoluble substances produced and an organic solvent-soluble portion is collected, and the concentration of the organic solvent is 40%.
A process for producing a natural bitter substance, which is characterized in that the treatment is performed so that the content of the substance is at least wt%.