JP4188090B2 - 芳香含有成分の改良 - Google Patents
芳香含有成分の改良 Download PDFInfo
- Publication number
- JP4188090B2 JP4188090B2 JP2002584724A JP2002584724A JP4188090B2 JP 4188090 B2 JP4188090 B2 JP 4188090B2 JP 2002584724 A JP2002584724 A JP 2002584724A JP 2002584724 A JP2002584724 A JP 2002584724A JP 4188090 B2 JP4188090 B2 JP 4188090B2
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- JP
- Japan
- Prior art keywords
- aroma
- fragrance
- containing component
- coffee
- beans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
- A23F5/505—Isolation or recuperation of coffee flavour or coffee oil from coffee extract by distillation, e.g. stripping the extract; Recovering volatile gases, e.g. during concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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Description
本発明は、所望なフレーバーまたは官能性の増加した芳香を放出する芳香含有成分の調製方法に関する。この方法は、芳香含有成分を、芳香含有成分と会合した化合物と化学的に相互作用する芳香改良剤で処理して、(a)芳香の望ましいフレーバーまたは官能特性を供給しまたは改良する化合物の量を増加して、(b)所望なフレーバー特性を抑制しまたは望ましくない特性に寄与しまたはこれを生成する化合物の量を減少して含む、または両者を含む改良された芳香を生成させることを含んでなる。これらの改良は、芳香改良剤と、例えば反応、錯体形成または掃去によって芳香含有成分と会合した化合物との相互作用によって得られる。
本明細書で用いる「芳香含有成分」という用語は、他の食物または飲料形成成分に添加して消費のための最終製品を形成する物質、材料または化合物を意味する。芳香含有成分は、芳香の形成または生成前、中または後に化学的または物理的処理加工中に処理することができる。また、この処理は、最終食物または飲料生成物に芳香を組込みまたは添加の前または中に行われる。処理した芳香含有生成物は、生成する食物または飲料生成物に改良または増強芳香を生成または供給することができる。勿論、これは様々な方法で処理してコーヒー芳香を供給するコーヒー豆のような物質を包含する。
芳香改良剤は、アルデヒドまたはケトンのような化合物に含まれるカルボニル基と反応して、全般的フレーバー特性を減少させる他のコーヒー芳香化合物と反応しない不活性物を形成し、
芳香改良剤は、ジスルフィド結合を開裂して、所望な遊離チオールの濃度を高め、または
芳香改良剤は、酸素掃去剤として作用して、酸化によるコーヒー芳香のフレーバー特性の劣化を防止し、または
芳香改良剤は、酸化防止剤として作用して、フリーラジカルおよび他の酸化化合物の酸化による芳香のフレーバー特性の劣化を防止し、または
これらの内在性酸化防止剤活性により、経時的なチオールおよびピロールの分解を保護し、または
この薬剤は、望ましくない褐変、重合、または縮合反応を減少させるか、または制御し、または
この薬剤は、飲料が再構成されるときに放出されるカルボニルの少なくとも幾らかまたは全部と保管中に結合する。
ピロール: 1ヶ月後には本質的に総て保持され、3ヶ月後には少なくとも約60-90%保持され、1年間の保管後には最初の量の少なくとも30-50%が保持され、または
チオール: 1ヶ月後には、少なくとも最初の量と同量かまたはそれ以上、3ヶ月後には、60-90%より多く、1年間の保管後には、最初の量の40-50%より多くが保持され、または
アルデヒドおよびケトン: 総ての関連測定時期において、最初の量の少なくとも約30%から50-90%程度まで除去または結合された。
焙煎して粉砕した("R&G")100%コロンビアコーヒーを水で抽出して、コーヒー抽出物を形成する。この抽出物を水蒸気ストリッピングカラムを通過させ、揮発性フレーバー/芳香成分をストリッピングし、濃縮して芳香留出物として回収し、R&Gコーヒー100g当たり約80gの芳香留出物を回収する。
芳香留出物流を、例1に準じて得る。気体状二酸化硫黄を、留出物中に通じる。これにより、芳香留出物に500ppmSO2の当量が供給される。亜硫酸塩を含まない芳香成分と比較して、改良成分は一層ロースティー、デァリー(dairy)、ナッツィー、サルファリーであり、ウッディー、グラウンジーおよびプロセッシーが少ないと感じられる。
例1および2の改良コーヒー芳香をカプセル化して、安定で取扱いが容易なカプセルを形成し、それらを飲料調製工程中の任意の時点でコーヒー固形物に加えることができるようにする。カプセル化した芳香は、既に可溶性粉末形態の固形物に加えることができ、またはフレーバリングとして即席飲料または他の食物製品、例えば、アイスクリーム組成物に加えることができる。
粉末状コーヒーミックス、即席飲料、アイスクリーム、およびキャンディーなどの様々な食物製品を、例1-3の改良したコーヒー芳香の適量を用いて処方することができる。
R&Gコーヒーを水で抽出して、コーヒー抽出物を形成する。この抽出物を水蒸気ストリッピングカラムを通過させ、揮発性フレーバー/芳香成分をストリッピングし、濃縮して、R&Gコーヒー100g当たり80gの芳香留出物として回収する。
R&G100%ロブスタコーヒーを水で抽出して、コーヒー抽出物を形成する。この抽出物を水蒸気ストリッピングカラムを通過させ、揮発性フレーバー/芳香成分をストリッピングし、濃縮して、芳香留出物として回収し、R&Gコーヒー100g当たり15gの芳香留出物を回収する。
例6の芳香を更に水蒸気によってストリッピングして、亜硫酸塩または亜硫酸塩-カルボニル付加物を除去する。次に、芳香を、任意のコーヒー製品についての芳香含有成分としてのキャリヤーでカプセル化する。生成する飲料は、余りハーシでなく、ラバリーでなく且つアーシーでなく、且つ一層滑らかで、バランスがとれている。
例6の芳香を例7と同様に水蒸気ストリッピングする。これをコーヒーベース濃縮物と混合して、乾燥してインスタントコーヒーとする。生成する飲料は、余りハーシでなく、ラバリーでなく且つアーシーでなく、且つ一層滑らかで、バランスがとれている。
コーヒー芳香を、コーヒー粉砕装置中に窒素ガスを流すことによって低温芳香回収装置によってR&Gコーヒーから回収してフロストとする。フロストを、更に亜硫酸塩含有溶液に移す。
R&Gコーヒー50gと水1500gを、伝統的なコーヒー沸かし器に入れる。システイン0.4gをR&Gまたは水と混合して、ブルー(brew)を作製する。生成するブルーのコーヒーフレーバーは高められていた。
Claims (15)
- 揮発性化合物である、処理した芳香含有成分の調製方法であって、未処理芳香含有成分を、未処理芳香含有成分中の化合物と化学的に相互作用する、硫黄、窒素、酸素もしくは炭素の少なくとも1個の原子を含む親核試薬の芳香改良剤で処理して、(a)チオールの量が増加し、または(b)カルボニル、アルデヒドまたはジケトン残基のいずれかの量が減少した改良芳香を生成させることを含んでなり、処理した芳香含有成分は、保管した後、食物、飲料、食物形成または飲料形成材料の他の成分と接触させて未処理芳香含有成分と比較して改良された芳香を含む消費用の製品を形成できるものである、上記方法。
- 芳香改良剤がSO2、亜硫酸塩もしくは亜硫酸塩、チオール、アミンもしくはアミノ酸を含むか、または生成する物質である、請求項1に記載の方法。
- 芳香改良剤がシステインもしくはグルタチオン、またはそれらの塩の一つを含んでなる、請求項1に記載の方法。
- 芳香改良剤を、未処理芳香含有成分に加えることによって処理した芳香含有成分を得る、請求項1に記載の方法。
- 未処理芳香含有成分がコーヒー豆であり、上記方法は、該コーヒー豆を焙煎の前に、芳香改良剤の溶液に浸漬し、芳香改良剤の粉末と混合し、または芳香改良剤を含むガス状環境に暴露して処理した後、焙煎することによって処理した芳香含有成分を得ることを含んでなる、請求項1に記載の方法。
- 未処理芳香含有成分がコーヒー豆を焙煎して生成した芳香であり、上記方法は、この芳香を芳香改良剤と接触させて処理した芳香含有成分を形成することを含んでなり、ここで、芳香を、芳香改良剤を含むガス状環境、芳香改良剤の溶液、またはキャリヤーによって支持される芳香改良剤の固形形態に接触させる、請求項1に記載の方法。
- 未処理芳香含有成分が焙煎したコーヒー豆であり、上記方法は、焙煎した豆を芳香改良剤の溶液で急冷した後、急冷した豆を粉砕して処理した芳香含有成分を生成することを含んでなる、請求項1に記載の方法。
- 未処理芳香含有成分が焙煎したコーヒー豆であり、上記方法は、焙煎した豆を粉砕して処理した芳香含有成分を得ることを含んでなり、ここで、芳香改良剤を粉砕段階中に焙煎した豆に加える、請求項1に記載の方法。
- 未処理芳香含有成分がロブスタコーヒー豆である、請求項1に記載の方法。
- 未処理芳香含有成分が低級アラビカコーヒー豆である、請求項1に記載の方法。
- 未処理芳香含有成分が焙煎して粉砕したコーヒー粒子を含んでなり、水とコーヒー粒子とを合わせる前に芳香改良剤を加えて、未処理芳香含有成分を得る、請求項1に記載の方法。
- 未処理芳香含有成分が焙煎して粉砕したコーヒー粒子を含んでなり、上記方法はコーヒー粒子を水で抽出して溶液を形成し、溶液から水蒸気で揮発分をストリッピングし、ストリッピングした揮発分を濃縮して芳香濃縮物を得ることを含んでなり、ここで、芳香改良剤を抽出水、ストリッピング水蒸気または芳香濃縮物に加えて、処理した芳香含有成分を供給する、請求項1に記載の方法。
- 硫黄、窒素、酸素もしくは炭素の少なくとも1個の原子を含む親核試薬で処理された、揮発性化合物である、処理した芳香含有成分であって、未処理芳香含有成分と比較して、チオールの量が増加するか、或いは、カルボニル、アルデヒドまたはジケトン残基のいずれかの量が減少する、上記成分。
- 未処理芳香含有成分がロブスタコーヒー豆または低級アラビカコーヒー豆から得たコーヒー芳香である、請求項13に記載の成分。
- 請求項1〜12のいずれか一項に記載の方法によって得られる処理した芳香含有成分。
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JP (3) | JP4188090B2 (ja) |
KR (3) | KR100904978B1 (ja) |
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MX (3) | MXPA03008549A (ja) |
MY (3) | MY135338A (ja) |
NO (3) | NO326428B1 (ja) |
RU (3) | RU2300902C2 (ja) |
UA (3) | UA74433C2 (ja) |
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