JP2916415B2 - Thermal degradation inhibitor for flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a thermal deterioration inhibitor for flavors of foods, particularly beverages. More specifically, the present invention relates to a thermal degradation inhibitor for flavor comprising a hydrolyzed extract of coffee beans.

[0002]

BACKGROUND OF THE INVENTION Flavors are often degraded by heat during food retort or heat retention. Nothing special is known to control the thermal degradation of flavors, but usually
Antioxidants such as catechins, tocopherols, and ascorbic acid extracted from natural products are used. However, these extracts generally have poor heat resistance. In addition, as an antioxidant for foods, those obtained by extracting green coffee beans with water, ethanol, etc. without roasting are also known (JP-A-58-138347 and JP-A-62-11167).
1) The antioxidant effect is considered to be due to polyphenols such as chlorogenic acid contained in green beans (Japanese Patent Laid-Open Nos. 4-145048 and 4-145004).
9). However, polyphenols are unstable to heat, and even if they are used as a thermal degradation inhibitor for flavor, no remarkable thermal degradation inhibiting effect is found. Chemically synthesized products such as BHT and BHA are known as antioxidants for foods having relatively excellent heat resistance, but their use standards are strict and their uses are limited.

[0003]

DISCLOSURE OF THE INVENTION The present inventors have developed a food,
In particular, as a result of intensive research to develop a thermal degradation inhibitor for flavors that can be widely used in beverages, has heat resistance, and has an excellent thermal degradation inhibiting effect, coffee bean water prepared by a specific method has been developed. The inventors have found that the decomposed extract has an excellent thermal degradation suppressing action, and have completed the present invention.

[0004]

SUMMARY OF THE INVENTION The present invention comprises a thermal degradation inhibitor for flavor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans and neutralizing the hydrolyzed solution with an acid. Further, the present invention provides a method for inhibiting the thermal degradation of a flavor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans, neutralizing the hydrolyzed solution with an acid, and then desalting by ion exchange membrane electrodialysis. Agent.

In preparing the flavor thermal degradation inhibitor of the present invention, alkaline hydrolysis of coffee beans can be carried out by a method known per se. That is, raw or low-roasted so-called lightly roasted coffee beans are finely pulverized, and an alkali aqueous solution is added to the pulverized coffee beans at 60 to 90 ° C. for 10 to 60 ° C.
Heat and stir for minutes. As the alkaline aqueous solution, an aqueous solution of calcium hydroxide, sodium hydroxide, sodium carbonate or the like is used, but it is preferable to use calcium hydroxide.

After the hydrolysis, the reaction solution is neutralized by adding an acid such as hydrochloric acid, sulfuric acid, oxalic acid or phosphoric acid. Preferably, the hydrolyzed solution subjected to the neutralization treatment is applied to an ion exchange membrane electrodialyzer to remove salts generated by the neutralization. For desalting, the molecular weight cut off of the cation exchange membrane is 100,300, preferably 300.
Membrane or anion exchange membrane fraction molecular weight 100,30
It is desirable to use 0, preferably 100 films.
Water is removed from the hydrolyzed solution that has been desalted by concentration under reduced pressure, freeze-drying, or the like to obtain a thermal degradation inhibitor for flavor comprising a coffee bean hydrolyzed extract.

[0007] The thermal degradation inhibitor for flavor thus obtained contains disaccharides, monosaccharides, amino acids and the like in addition to quinic acid. In particular, sucrose, which is one of the disaccharides, is second only to quinic acid. Many are included. The contents of quinic acid, sucrose, and monosaccharides in the flavor thermal degradation inhibitor of the present invention are as follows:
About 20-40% by weight, 10-30% by weight and 5-20
% By weight.

When the thermal degradation inhibitor for flavor of the present invention is used in foods, it generally depends on the amount of heat-labile flavors contained in the foods, but generally about 0.1 in foods or flavors. ~ 1000 ppm, preferably about 1-20
ppm.

[0009]

The present invention will be described more specifically below with reference to examples.

Example 1 After 150 g of lightly roasted coffee beans were pulverized, 45 g of calcium hydroxide and 1500 g of water were added, followed by heating and stirring at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate was subjected to an ion exchange membrane electrodialysis apparatus (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 10).
After desalting at 0), the mixture was concentrated under reduced pressure and freeze-dried to obtain 13.5 g of a coffee bean hydrolyzate extract, which is a flavor thermal degradation inhibitor of the present invention (component weight ratio: quinic acid 34%). , Sucrose 28%, monosaccharides 12%, ash content 8%, etc.).

Example 2 After 100 g of green coffee beans were pulverized, 30 g of calcium hydroxide and 1000 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate is subjected to an ion exchange membrane electrodialysis device (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 100).
, And concentrated under reduced pressure, followed by freeze-drying to obtain 9 g of a coffee bean hydrolyzable extract as a thermal degradation inhibitor for flavor of the present invention (component weight ratio: quinic acid 35%,
25% sucrose, 11% monosaccharides, 9% ash, etc.).

Example 3 After 150 g of green coffee beans were pulverized, 45 g of sodium hydroxide and 1300 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate is subjected to an ion exchange membrane electrodialysis device (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 100).
, And concentrated under reduced pressure, followed by freeze-drying, to obtain 12 g of a coffee bean hydrolyzed extract, which is a flavor thermal degradation inhibitor of the present invention (component weight ratio: quinic acid 30).
%, Sucrose 29%, monosaccharides 10%, ash content 5%, etc.).

Example 4 A basic coffee beverage was prepared according to the formula (A) shown in Table 1.
The beverage according to the formula (A) was prepared by extracting a predetermined amount of coffee bean powder with boiling water, adding a predetermined amount of sugar, milk and an emulsifier to the extract, and adding an appropriate amount of water to make the total amount 1000 g. Formula (B) is obtained by further adding the coffee bean hydrolyzed extract obtained in Example 1 to this beverage. Each was heated at 123 ° C. for 20 minutes and then abused at 60 ° C. for 2 weeks. It was found that the coffee beverage prepared with the prescription (B) suppressed the deterioration odor of milk as compared with the coffee beverage prepared with the prescription (A), and also maintained the roast feeling that appeared on the top of the coffee.

[0014]

Table 1 Formulation (A) Formulation (B) Coffee beans 106 g 106 g Sugar 106 106 Milk 200 200 Emulsifier 0.6 0.6 Hydrolyzed extract of coffee beans-0.003 Water qs qs 1000 1000

Example 5 A basic coffee beverage was prepared according to the formulation (A) shown in Table 2.
Formula (B) is obtained by further adding the hydrolyzed extract of the coffee beans obtained in Example 2 to this beverage. Each was heated at 123 ° C. for 20 minutes and then heat abused at 60 ° C. for 3 weeks.

[0016]

Table 2 Formulation (A) Formulation (B) Coffee extract 15 g 15 g Sugar 62 62 Milk 200 200 Emulsifier 0.3 0.3 Baking soda 0.5 0.5 Hydrolysis extract of coffee beans-0.0006 Water qs The sample prepared in the prescription (B) was evaluated by a weight meter 1000 1000 Wilcoxon rank sum test (statistical analysis software: SPSS). Table 3 shows the relationship between the evaluation terms and the number of respondents.

[0017]

[Table 3]

A difference was found between the sample prepared according to the prescription (B) and the sample prepared according to the prescription (A) at a significance level of 5%. The sample prepared by formula (B) suppresses the deterioration odor of milk, the deterioration odor of fats and oils, and the muddy odor compared to the sample prepared by formula (A), and maintains the coffee sensation represented by the top roast sensation Turned out to be.

Example 6 An orange flavor base used for a 100% orange juice beverage was prepared according to the formulation (A) in Table 4. Formula (B) is obtained by adding the hydrolyzed extract of the coffee beans obtained in Example 1 to this base. Each at 70 ° C for 10
Minutes heat abused. The sample created in the prescription (B)
Compared to the one prepared in (A), it was found that the deterioration odor was suppressed and the sweetness of the fresh orange was maintained.

[0020]

Table 4 Formulation (A) Formulation (B) Orange essential oil 100 g 100 g Ethanol 600 600 Water 400 400 Hydrolysis extract of coffee beans-0.0006 Total 1100 1100

Example 7 A 100% orange juice (A) and a mixture obtained by adding the hydrolyzed extract of coffee beans obtained in Example 1 (B) thereto were heated at 70 ° C. for 10 minutes, and then heated at 50 ° C. For 24 hours. Wilcoxon rank sum test (Statistical analysis software: S
(PSS) was used to evaluate (B) with respect to (A). Table 5 shows the relationship between the evaluation terms and the number of respondents.

[0022]

[Table 5] Smell (fresh) mouthfeel (mild) sharpness after mouth 11 10 10 bad 3 4 1 same 1 1 4 two-sided probability (%) 2.2 3.5 0.8

The samples (A) and (B) have a significance level of 5
The difference was recognized in%. Sample (B) was found to have a reduced odor as compared to sample (A) and to maintain the sweetness of fresh orange. Furthermore, it turned out that the mouthfeel was milder and the rear mouth was sharp.

[0024]

By adding the thermal degradation inhibitor of the present invention to foods and drinks or flavors, the deterioration of flavors during heating or keeping the temperature of foods and drinks can be effectively suppressed. In particular, it has a remarkable effect of suppressing deterioration in flavors containing components having high reactivity to oxygen and heat. The thermal degradation inhibitor of the present invention contains quinic acid, disaccharides, monosaccharides, polysaccharides, amino acids, and the like generated by decomposing chlorogenic acid. Although it is unlikely that quinic acid itself has an antioxidant function, a synergistic effect has been reported in which a component having an antioxidant effect in the system promotes the antioxidant effect and gives a proton to activate it. On the other hand, it is a well-known fact that saccharides generally contribute to retention of aroma components during a food processing step. Therefore, it is presumed that quinic acid, saccharides, and the like contained in the coffee hydrolyzate extract greatly contribute to the suppression of thermal deterioration of food flavor.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Junichi Matsuki 6-32-9 Akabane Nishi, Kita-ku, Tokyo Ogawa Perfume Inside Tokyo Research Laboratory Co., Ltd. (72) Inventor Toshio Inoue 1-2 Taiheidai, Katsuo-cho, Katsuta-gun, Okayama Prefecture Ogawa Perfume Co., Ltd. Materials Research Laboratory (72) Inventor Kenji Kumazawa 1-2 Okadai, Katsuta-gun, Okayama Pref. Ogawa Perfume Co., Ltd. (72) Kazuhiro Sakai Inventor Kazuhiro Sakai 6-32-9 Akabane Nishi, Kita-ku, Tokyo Ogawa Perfume Co., Ltd. (72) Inventor Masaru Ushikoshi 4-1-1, Nihonbashi Honcho, Chuo-ku, Tokyo 11 Ogawa Kaori Co., Ltd. Tokyo Head Office (56) References JP-A-7-18256 (JP, A) JP-A-62-111671 (JP, A) JP-A-4-145048 ( P, A) JP-A-4-145049 (JP, A) JP-A-7-8169 (JP, A) JP-A-9-94080 (JP, A) JP-A-58-138347 (JP, A) 57-91163 (JP, A) JP-A-1-268683 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23F 5/00-5/50 A23L 2/00-2 / 40

Claims (3)

(57) [Claims] 1. A flavor thermal degradation inhibitor comprising a coffee bean hydrolyzed extract obtained by alkali-hydrolyzing coffee beans and neutralizing the hydrolyzed solution with an acid. 2. A method for inhibiting the thermal degradation of a flavor comprising a coffee bean hydrolyzed extract obtained by subjecting a coffee bean to alkaline hydrolysis, neutralizing the hydrolyzed solution with an acid and desalting by ion exchange membrane electrodialysis. Agent. 3. The thermal degradation inhibitor for flavor according to claim 1, wherein the alkali hydrolysis is performed using calcium hydroxide.