JP4535810B2 - Composition for enhancing coffee flavor - Google Patents

Description

  The present invention relates to a flavor enhancing composition characterized in that the average particle size of coffee beans is 10 μm or less and the viscosity at 20 ° C. is 300 mPa · s or less, and a food or drink containing the same.

Conventionally, when a coffee flavor of a food or drink is imparted, a fragrance, a coffee extract, a concentrated liquid, a coffee powder powdered by spray drying, or the like is often used. In addition, regarding a method for producing a coffee powder having a good flavor, a method for producing a regular coffee powder rich in scent components by preventing volatilization of the scent components during roasted coffee grinding (see, for example, Patent Document 1). ) Is disclosed.
On the other hand, the method of making coffee into fine powder is a method of pulverizing frozen coffee beans, adding them to the extract and drying them (for example, see Patent Document 2), and further producing coffee beans. There is disclosed a method for producing finely ground coffee (for example, see Patent Document 3) in which a suspension is dried with a spray dryer after pulverizing with water, and the particle size of the coffee powder is most finely ground. The average particle size is 30 μm.
However, when these are added to foods and drinks, flavors and concentrated extracts have a flavor that does not have a body feeling, and it is difficult to produce the original flavor of coffee. There are problems such as subsequent agglomeration, grain roughness and precipitation, and the present situation is that satisfactory products are not obtained. A production method has also been developed in which coffee beans are wet pulverized to an average particle size of 30 μm or less. However, when the coffee content is more than 10% by weight, the structural viscosity of the composition becomes extremely high and the fluidity is lost. Therefore, later processing characteristics and application range are remarkably narrowed. (For example, see Patent Document 4)

Japanese Patent Laying-Open No. 2003-9768 (page 2-4) JP 55-26887 A (page 1-4) JP 2003-23967 (page 2-4) JP 2002-1155 A (page 1-4)

  Accordingly, an object of the present invention is to provide a coffee flavor enhancing composition having a fine particle size, a low viscosity, and a high effect of enhancing coffee flavor.

  As a result of intensive research, the present inventors have developed a coffee flavor enhancer characterized by dispersing coffee beans in ultrafine particles, and adding a coffee flavor without affecting the texture etc. The inventors have found that it can be strengthened, and have completed the present invention. The present invention relates to a method for producing a coffee flavor enhancer characterized in that coffee beans are dispersed in ultrafine particles, and a food or drink containing the same.

  Hereinafter, embodiments of the present invention will be described in detail.

The variety of coffee beans in the present invention is not particularly limited, and examples thereof include Arabica, Robusta, and Riberica. The shape of the coffee beans used as a raw material is not particularly limited, but the coffee beans, hammer mills, glow mills, freeze grinders, etc. that have been pre-ground by the point of obtaining the enzyme reaction efficiency and the target particle size are not limited. It is preferred to use coffee that has been freeze-ground, particularly in terms of flavor. The average particle diameter is preferably 100 μm or less, and more preferably 50 μm or less.
Next, the roasting of the coffee is performed by a known method, and the degree of roasting is not particularly limited.

  Although content of the coffee bean of this invention is not specifically limited, It is preferable that it is 10 to 50 weight% in this composition, More preferably, it is 15 to 30 weight%. When the coffee content is less than 10% by weight, the effect of enhancing the coffee flavor is not sufficient, and when it is more than 50% by weight, the structural viscosity of the composition becomes extremely high and the fluidity is lost. Later processing characteristics and application range will be significantly narrowed.

The coffee beans of the present invention are preferably treated with an enzyme from the viewpoint of viscosity reduction.
The enzyme of the present invention is not particularly limited, and examples thereof include cellulase, hemicellulase, pectinase, xylase, mannanase, etc., but galactomannanase is preferably used from the viewpoint of viscosity reduction efficiency.

  The addition amount of the galactomannan degrading enzyme is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0% per coffee bean content in order to perform the necessary and sufficient degradation of galactomannan. .2% by weight. The reaction temperature is 5 to 90 ° C., and the treatment is performed at 30 to 50 ° C. for 10 minutes to 5 hours, preferably 2 hours to 4 hours depending on the point of keeping the flavor.

  The pulverization method of the present invention is not particularly limited, and general pulverization methods include dry pulverization, wet pulverization, freeze pulverization, and wet grinding. A preferable grinding method used in the present invention is a wet grinding method.

  The wet grinding method means that media such as glass beads, alumina beads, zirconia beads, and titania beads are rotated in a grinding chamber (vessel container) by rotating a disk or a rotor. In this method, the slurry to be crushed supplied to the pulverization chamber by being collided is crushed by generating shear stress. As the media in the present invention, alumina beads, zirconia beads, and titania beads are preferably used. Further, the particle size of the media is not particularly limited, but preferably 1 mm or less, more preferably 0.8 mm or less, and still more preferably 0.5 mm or less. The filling amount of the media is not particularly limited, but is usually 50% or more with respect to the effective volume of the grinding chamber, but is preferably 70% or more, more preferably 80% or more from the viewpoint of grinding efficiency. The wet mill used in the present invention is not particularly limited as long as it has the property that the average particle size of the coffee obtained by the present invention is 10 μm or less, but is generally limited to a cobal mill and a dyno mill. , Sand mill, ready mill and the like, and any type such as vertical type, horizontal type, batch type and continuous type may be used, but from the viewpoint of production efficiency, the continuous type is preferable. The material of the grinding chamber is preferably ceramic, not metal, so that extraneous foreign matter is not mixed.

In this invention, it is preferable to use an emulsifier in a manufacturing process from the point which prevents the viscosity raise and water separation of the composition for coffee flavor reinforcement | strengthening, and the point which can obtain the coffee beans of the target particle diameter.
The emulsifier to be used is not particularly limited, and glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, lecithin, enzymatically decomposed lecithin and the like that are usually used for food and drink can be used, and preferably polyglycerin fatty acid. Among them, those having an HLB of 6 or more are preferred, and specific examples include diglyceryl monostearate, hexaglyceryl monostearate, hexaglyceryl monooleate, hexaglyceryl monomyristate, hexaglyceryl monolaurate, decamonostearate Glycerin, Decaglyceryl distearate, Decaglyceryl monooleate, Decaglyceryl monomyristate, Decaglyceryl monolaurate, Triglyceryl monolaurate, Monomyristate Examples include glycerin, triglyceryl monooleate, triglyceryl monostearate, pentaglyceryl monolaurate, pentaglyceryl monomyristate, pentaglyceryl trimyristate, pentaglyceryl monostearate, and most preferably pentaglyceryl monomyristate. preferable.

  Other emulsifiers are not particularly limited as long as they are used in foods. Specific examples include glyceryl monostearate glycerol, glyceryl succinate monocaprylate, glyceryl distearate monostearate, and sucrose stearate. In addition, one or a mixture of two or more selected from soybean lecithin and enzyme-decomposed soybean lecithin can be mentioned. Particularly, enzyme-decomposed soybean lecithin is preferable, and a synergistic effect can be expected by using it together with a polyglycerol fatty acid ester.

  Here, the measurement of the particle diameter is not particularly limited, but a laser diffraction type particle size distribution measuring device (Beckman Coulter (R) LXS230) or the like can be used.

  The emulsifier used in the present invention is preferably blended in an amount of 0.1 to 10% by weight, more preferably 1 to 2% by weight, based on the coffee flavor enhancer. When the addition amount is less than 0.1% by weight, it is difficult to sufficiently disperse the coffee solid fine particles, and when it is more than 10% by weight, it is not preferable from the viewpoint of the coffee flavor of the composition.

  Other emulsifiers are not particularly limited as long as they are used in foods. Specific examples include glyceryl monostearate glycerin, glyceryl succinate monocaprylate, glyceryl distearate monostearate, and sucrose stearate. , Soy lecithin, or one or a mixture of two or more selected from enzymatic degradation, and a synergistic effect can be expected when used in combination with a polyglycerol fatty acid ester.

  The coffee flavor enhancer of the present invention can be applied to various foods such as beverages such as canned coffee, frozen confectionery such as ice cream, confectionery and bread making such as cookie and biscuits.

  The present invention will be described below with reference to examples and test examples, but the present invention is not limited thereto.

Example 1
100 g of frozen ground coffee beans (averaged particle size of about 30 μm ground with Linlex Mill, manufactured by Taiyo Kagaku Co., Ltd.), 1 g of galactomannan degrading enzyme (manufactured by Cellulosin GM5 HBI Co., Ltd.), 10 g of pentaglycerin monomyristate (Sunsoft) A-141E, manufactured by Taiyo Kagaku Co., Ltd.), soy enzyme-degraded lecithin 5 g (San lecithin A-1 manufactured by Taiyo Kagaku Co., Ltd.), 284 g of reduced starch syrup (manufactured by Amami Towa Kasei Kogyo Co., Ltd.), and 600 g of tap water 37 The mixture was stirred for 3 hours. This was applied to Ready Mill (manufactured by Imex Co., Ltd.) to obtain 700 g of a coffee flavor enhancer having an average particle diameter of coffee of 9.2 μm by laser diffraction particle size distribution measurement.

Example 2
100 g of freeze-ground coffee beans (averaged particle size of about 30 μm, pulverized with Linlex Mill, manufactured by Taiyo Kagaku Co., Ltd.), 1 g of galactomannan-degrading enzyme (Cellulosin GM5, manufactured by HIBI Co., Ltd.), 300 g of reduced starch syrup And 600 g of tap water were mixed and stirred at 37 ° C. for 3 hours. This was applied to Ready Mill (manufactured by Imex Co., Ltd.) to obtain 520 g of a coffee flavor enhancer having an average particle diameter of coffee of 9.8 μm by laser diffraction type particle size distribution measurement.

<< Comparative Example 1 >>
100 g of freeze-ground coffee beans (average pulverized by Linlex Mill, average particle size of about 30 μm, manufactured by Taiyo Kagaku Co., Ltd.), 300 g of reduced water candy (Amamiru Towa Kasei Kogyo Co., Ltd.), and 600 g of tap water are mixed. 980 g of a coffee flavor enhancer in which the average particle size of the coffee was about 24.8 μm was measured by laser diffraction particle size distribution measurement by dispersing with a mixer (Special Machine Co., Ltd.).

<< Comparative Example 2 >>
100 g of freeze-ground coffee beans (averaged particle size of about 30 μm, pulverized by Linlex Mill, manufactured by Taiyo Chemical Co., Ltd.), 10 g of pentaglycerin monomyristic acid (Sunsoft A-141E, manufactured by Taiyo Chemical Co., Ltd.), soybean enzymatic degradation 5 g of lecithin (San lecithin A-1 manufactured by Taiyo Kagaku Co., Ltd.), 285 g of reduced starch syrup (manufactured by Amami Towa Kasei Kogyo Co., Ltd.) and 600 g of tap water were mixed and stirred at 37 ° C. for 3 hours. This was subjected to Ready Mill (manufactured by Imex Co., Ltd.) to obtain 480 g of a coffee flavor enhancer having an average particle diameter of coffee of about 18.2 μm by laser diffraction particle size distribution measurement.

<< Test Example 1 >>
The coffee flavor-enhanced products obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were evaluated for the state of preparations allowed to stand at 20 ° C. for 1 hour, and the viscosity, particle size, and dispersibility in water.

《試験例２》
実施例１、２および比較例１、２で得られたコーヒー風味強化物５ｇ、コーヒーエキストラクト（Ｂｘ２５）５０ｇ（太陽化学株式会社製）、砂糖５０ｇ、牛乳１３０ｇ、乳化安定剤製剤１．３ｇ、イオン交換水７６５ｇを混合後、１００ｋｇ／ｃｍ^２ホモジナイザー処理を行い、缶に充填し、レトルト殺菌機１２１℃、３０分殺菌を行って冷却した。
対照品として、コーヒー風味強化剤無添加品を調製してそれぞれの喉ごし、旨み、香り、ザラツキについて比較した。官能評価については、それぞれの飲料をパネラー２０人で、苦味、ボディ感、香り、ザラツキについて５段階評価（５が最も良い、１が最も悪い）を行いその平均値であらわした。

<< Test Example 2 >>
5 g of the coffee flavor enhancement product obtained in Examples 1 and 2 and Comparative Examples 1 and 2, 50 g of coffee extract (Bx25) (manufactured by Taiyo Chemical Co., Ltd.), 50 g of sugar, 130 g of milk, 1.3 g of an emulsion stabilizer formulation, After mixing 765 g of ion-exchanged water, 100 kg / cm ² homogenizer treatment was performed, the can was filled, and retort sterilizer was sterilized at 121 ° C. for 30 minutes and cooled.
As a control product, a coffee flavor enhancer-free product was prepared and compared for each throat, umami, aroma, and roughness. For sensory evaluation, each drink was evaluated by 20 panelists, and the bitterness, body feeling, aroma, and roughness were evaluated on a five-point scale (5 being the best and 1 being the worst), and the average value was expressed.

表２より明らかなように，実施例で得られたコーヒー風味強化剤は飲食品の食感に影響を及ぼすことなく、コーヒー風味を強化することができる。

As is clear from Table 2, the coffee flavor enhancer obtained in the examples can enhance the coffee flavor without affecting the texture of the food or drink.

The composition for enhancing coffee flavor of the present invention can be used for various foods and drinks. Moreover, the composition for coffee flavors which can give the coffee flavor from the whole coffee beans as a raw material is provided widely to the food field.
It also leads to a reduction in coffee extraction residues that have been treated as waste until now, which also benefits society.

Claims (3)

  A coffee flavor-enhancing composition containing an emulsifier, wherein the coffee beans in the composition are enzyme-treated, have an average particle size of 10 μm or less, and a viscosity at 20 ° C. of 300 mPa · s or less.   The coffee flavor-enhancing composition according to claim 1, wherein the coffee content in the composition is 10% by weight or more.   The coffee flavor enhancing composition according to claim 1 or 2, wherein the enzyme is a galactomannan degrading enzyme.