JP4961509B2 - Taste enhancing composition and method for producing the same - Google Patents

Description

  The present invention relates to a taste enhancing composition derived from roasted coffee beans and an efficient production method thereof. The present invention further relates to a taste enhancing composition reconstituted with a substance group having a taste enhancing effect derived from roasted coffee beans. The present invention also relates to a food / beverage product having an excellent taste to which such a taste enhancing composition is added, for example, a packaged coffee drink, and a method for producing the same.

  Traditionally, in containerized coffee beverages, useful fragrance / flavoring ingredients are scattered and disappeared during the production process, and dissipated due to denaturation and deterioration during heat sterilization, so freshly brewed (like regular coffee) is excellent It was difficult to obtain a good aroma and taste.

  For this reason, in general, it is possible to add as a fragrance a distillate / extract obtained by collecting and concentrating highly volatile components (mainly contributing effectively to aroma) from components produced by roasting coffee beans. Has been done. Specifically, in the production of conventional coffee flavors, the purpose is to recover highly volatile flavor components, and in the distillation process, high-temperature heating around 100 ° C (Patent Documents 1 and 2), at 5 ° C or less The distillate is recovered by adopting the conditions of condensation (Patent Documents 1, 2 and 3) and short time (Patent Document 4).

Japanese Unexamined Patent Publication No. 06-276941 Japanese Unexamined Patent Publication No. 03-217500 JP-A-52-87248 Japanese Patent Publication No. 50-029027

  However, even the above-described conventional methods are not sufficient for obtaining an excellent aroma / taste freshly brewed (such as regular coffee) in a packaged coffee beverage. In particular, compared to regular coffee, there was a heavy taste / feeling due to excessive heating. In addition, the lack of tingling and sourness peculiar to containerized coffee (moist feeling) may be derived from processing (excessive heating) unique to containerized beverages in which the roasted bean extract is further heated (sterilized). (Addition of alkali components (such as baking soda) for the purpose of improving stability (long-term storage)) may also be affected.

  Therefore, the present invention can effectively enhance the body as a whole composed of coexistence with bitterness / acidity, and other taste ingredients by adding to foods and beverages, for example, packaged coffee beverages. As a result, an object of the present invention is to provide a novel taste-enhancing composition and a method for producing the same, which can solve the problems of the above-mentioned post-gile and lack of sourness.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors, in the fragrance component produced as a conventional fragrance, the "fragrant fraction" having the scent of coffee, and the characteristic fragrance itself, Good body as a whole composed of bitterness and sourness derived from other bitterness components (such as caffeine) or sourness components (such as citric acid) and coexistence with other flavoring components without taste It was found that there is a “taste-enhancing fraction” that can be enhanced. Further, the present inventors have found that such a taste-enhancing fraction is abundant in a fraction having a relatively low volatility among the vaporized fractions generated by vaporization of roasted coffee beans. It was. Furthermore, it has been found that these taste-enhancing fractions are rich in the following furfuryl alcohol and γ-butyrolactone, which are relatively low volatility substances.

Furfuryl Alcohol
Also known as: 2- (Hydroxymethyl) furan
Also known as: 2-Furylcarbinol
Japanese name: Furfuryl alcohol Molecular weight: C5H6O2 = 98.10

γ-Butyrolactone
Japanese name: γ-Butyrolactone Molecular weight: C4H6O2 = 86.09

  Therefore, the inventors of the present invention efficiently produce the above-described taste-enhancing fraction, which is different from the distillation method in the conventional coffee fragrance production for the purpose of concentrating and recovering a highly volatile aroma component. Completed the method.

  That is, the present invention includes the following features.

(1) A method for producing a taste enhancing composition derived from roasted coffee beans,
The roasted coffee beans are hydrolyzed and heated to evaporate, and using a refrigerant at a temperature of 5 ° C or higher and room temperature or lower, the vaporized fraction rich in a group of substances that are relatively less volatile than the aromatic component first distilled is concentrated and recovered. A process comprising a distillation process comprising:

(2) A method for producing a taste enhancing composition derived from roasted coffee beans,
It includes a distillation process that includes vaporizing by heating and heating to roasted coffee beans, concentrating and collecting the vaporized fraction using a refrigerant at 5 ° C or higher and room temperature or lower,
At that time, the vaporized fraction rich in the substance group having relatively low volatility than the aromatic component first distilled is concentrated so that the value measured as follows is 100 or less. 10% of the fraction collected in a 20 mL vial and 50 μL of a 0.1% cyclohexanol solution as an internal standard were added, and Stable-Flex-DVB / Carboxen / PDMS was added. Using a gas chromatograph mass spectrometry system 5973 manufactured by Agilent, using a DB-WAX (60 m × 0.25 mm ID × 0.25 μm) column, the flow rate: 0.9 mL / min, oven: 35 ° C (2 min) to 240 ° C (20 min) at 5 ° C / min, inlet: 250 ° C, total peak area when measured under splitless conditions, internal standard peak The above method, which is a value divided by the area.

  (3) When the distillation process is carried out using an evaporator, it is added to roasted coffee beans and heated at a degree of vacuum of 50 to 100 hPa and a temperature of 40 to 100 ° C., and the vaporized fraction is a refrigerant having a temperature of 5 ° C. The method according to (1) or (2) above, wherein the liquid is liquefied and recovered.

  (4) The method according to (3) above, wherein the heating temperature is 40 ° C to 80 ° C.

  (5) The method according to (3) above, wherein the refrigerant is 15 ° C. or more and room temperature or less.

  (6) The method according to (3) above, wherein the distillation treatment is performed for 15 minutes to 120 minutes.

  (7) The amount of water added to roasted coffee beans is 3 to 10 parts by weight with respect to 1 part by weight of roasted beans. Removing the fraction of less than 30% relative to the weight of the roasted coffee beans, and then collecting the fraction distilling in an amount of at least 30% relative to the weight of the roasted coffee beans; (3) The method described.

  (8) The method according to (3) above, wherein the distillation treatment further includes a step of removing a fraction collected during 15 minutes from the start of heating.

  (9) The method according to (1) above, wherein the roasted coffee beans have an L value of 15 or more and 25 or less.

  (10) A taste enhancing composition produced by the method according to any one of (1) to (9) above.

  (11) The taste enhancing composition as described in (10) above, comprising both furfuryl alcohol and γ-butyrolactone as active ingredients.

(12) A taste enhancing composition comprising both furfuryl alcohol and γ-butyrolactone as active ingredients.

  (13) Addition of the taste enhancing composition according to any one of (10) to (12) above to a food or drink containing caffeine and / or citric acid, Way for.

  (14) The method according to (13) above, wherein the food or drink is a packaged coffee drink.

  (15) A food or drink comprising the taste enhancing composition according to any one of (10) to (12) above.

  (16) The food or drink according to (15) above, wherein the food or drink is a packaged coffee drink.

  This specification includes the contents described in the specification and / or drawings of Japanese Patent Application No. 2009-146565, which is the basis for the priority of the present application.

  According to the present invention, it is possible to enhance (enhance) the body as a whole composed of coexistence with bitterness and sourness due to bitterness and sourness components contained in food and drink, and further with other tasteful components. A taste enhancing composition and a method for producing the same are provided.

  The taste enhancing composition of the present invention itself has little or no characteristic aroma, taste, and an aroma component compared to a fraction obtained by a distillation method in a conventional coffee aroma. Therefore, there is no need to consider the influence of unintended fragrance due to addition to various foods and beverages, and there is an advantage that the taste can be easily designed.

Figure 1 shows the actual caffeine concentration (horizontal axis) created using an aqueous caffeine solution (final concentrations of 0.05, 0.1, and 0.25%) and the predicted caffeine concentration in the sample by taste sensor analysis (vertical axis,% ) Is a calibration curve showing a correlation with. FIG. 2 shows a sample in which the taste enhancing composition of the present invention (final concentration 0.0025%) was added to an aqueous caffeine solution (0.05% caffeine) using the calibration curve of FIG. 1 and taste sensor analysis. It is a figure which shows the caffeine density | concentration predicted value (black triangle) of this, and shows that bitterness was reinforced by addition of this composition. The control represents the result of only the caffeine aqueous solution (caffeine 0.05%) (black square). FIG. 3 is a graph showing the difference in flavor spectrum between the taste enhancing composition of the present invention and the ready-made coffee fragrance products (KBC200901, KBC200902). FIG. 4 shows the relationship between L value and relative area for a taste enhancing composition (relative area of active ingredients) obtained from roasted coffee beans having different roasting degrees (L value) by the method of the present invention. FIG. 4A shows furfuryl alcohol as an active ingredient. FIG. 4B shows γ-butyrolactone as an active ingredient.

  The present invention relates to a taste enhancing composition derived from roasted coffee beans and a method for producing the same (hereinafter also referred to as the production method of the present invention). The present invention further relates to a taste enhancing composition reconstituted with a substance group having a taste enhancing effect derived from roasted coffee beans. The present invention also relates to a food / beverage product having an excellent taste to which such a taste enhancing composition is added, for example, a packaged coffee drink, and a method for producing the same. The term “taste-enhancing composition” used in the present specification is composed of a bitter component (such as caffeine) or a bitter component derived from a sour component (such as citric acid), and a coexistence with other component components. A composition composed of a liquid fraction derived from roasted coffee beans that can enhance (enhance) the body as a whole and a substance group having a taste enhancing effect.

  The taste enhancing composition of the present invention as described above is relatively volatile in a distillation process including water and heating to roasted coffee beans and vaporizing by heating, and collecting the vaporized fraction by liquefaction. It can be produced by concentrating and collecting the low vaporized fraction.

  As used herein, the term “vaporized fraction rich in a group of substances that are relatively less volatile than the first distillate aroma component” is rich in typical aroma components extracted from roasted coffee beans. This refers to a fraction containing a large amount of a substance group that is relatively less volatile than the vaporized fraction at the beginning of heating. Specifically, the fraction contains, for example, roasted coffee-like or nut-like aroma components such as Pyradine, Pyrazine, 2,5-dimethyl-, Pyrazine, ethyl-, 2-Furfuryl methyl sulfide, Furfuryl acetate. A fraction rich in furfuryl alcohol and γ-butyrolactone.

  Since the taste enhancing composition of the present invention is produced by concentrating and collecting a vaporized fraction having low volatility in the distillation process, it has almost no characteristic aroma and taste per se, and the conventional It is characterized in that the total amount of aroma derived from the perfumed fraction is smaller than the fraction obtained by the distillation method used for the production of the coffee perfume.

  The total fragrance amount is obtained by dividing the total peak area of each fragrance component contained in the fraction obtained by the distillation method used in the production of the taste enhancing composition of the present invention or the conventional coffee fragrance by the peak area of the internal standard. Value. Each aromatic component can be measured using a gas chromatograph mass spectrometry system after adsorbing the aromatic component by the solid phase microextraction (SPME) method.

  Specifically, take 10 mL of sample in a 20 mL vial, add 50 μL of 0.1% cyclohexanol solution as an internal standard (IS), extract aroma components by solid phase microextraction (SPME) method, and gas chromatograph mass Analyze by analysis system. The SPME condition is to extract the headspace distillate components after extraction for 30 minutes at 65 ° C using Stable-Flex-DVB / Carboxen / PDMS. The gas chromatograph mass spectrometric system uses Agilent gas chromatograph mass spectrometric system 5973, DB-WAX (60m x 0.25mm ID x 0.25μm) column, flow rate: 0.9mL / min, oven: 35 ° C (2 min) ) ~ 5 ° C / min to 240 ° C (20 min), inlet: 250 ° C, measured under splitless conditions.

  In addition, the amount of total fragrance is less than that of conventional coffee fragrances, which is produced by a conventional distillation process including a step of vaporizing by heating and heating roasted coffee beans and a step of recovering by vaporizing the vaporized fraction. This means that the total fragrance amount, that is, the total peak area of each fragrance component divided by the peak area of the internal standard (IS) is smaller (or smaller) than the coffee fragrance that has been used. The total amount of fragrance measured by the method is 100 or less, preferably 90 or less, more preferably 70 or less, and most preferably 40 or less.

  Examples of the distillation technique that can be used for producing the taste enhancing composition of the present invention include, but are not limited to, distillation under reduced pressure, molecular distillation, steam distillation, and carbon dioxide distillation. It is particularly preferable to use vacuum distillation.

  Moreover, as long as the distillation apparatus which can be used for the manufacturing method of this invention can implement either of the said distillation methods, regardless of whether it is a laboratory scale or an industrial scale, any distillation apparatus is used. May be used. Preferably, an evaporator, a gas-liquid countercurrent contact device, a vacuum distiller, or the like that enables distillation under reduced pressure can be used as the distillation device. It is particularly preferable to use an evaporator.

  The coffee beans used in the production of the taste enhancing composition of the present invention are not particularly limited as long as they can be used as a normal coffee flavoring material. For example, the coffee bean varieties that can be used in the production method of the present invention include, but are not limited to, arabica and robusta.

  Also, the roasting degree of coffee beans used in the production of the taste enhancing composition of the present invention is preferably from high roast to full city roast in the commonly used American-style 8-stage designation, Values range from about 12 to 25, preferably about 13 to 25, more preferably about 14.5 to 17, most preferably about 15. Note that the L value here is standardized by the International Commission on Illumination (CIE) and is also adopted in JIS Z8729 in Japan. The L value can be measured using a spectroscopic colorimeter SA-2000 manufactured by Nippon Denshoku Industries Co., Ltd. The present inventors have also found that the effect on the taste of the produced taste enhancing composition varies depending on the roasting degree of the coffee beans. That is, when the roasting is shallow, preferably when the L value is 20 to 25, it greatly contributes to the sourness and enhancement of the post-gile, and when the roasting is deep, preferably when the L value is 15 to 20, the bitterness , Greatly contribute to the enhancement of the body. Therefore, those skilled in the art appropriately select the roasting degree of the coffee beans within the above range according to the type of food or drink to which the taste enhancing composition of the present invention is added, the taste of the desired food or drink, and the like. be able to.

  The pulverized particle size of the roasted coffee beans used for the production of the taste enhancing composition of the present invention is not particularly limited, and the pulverization can be performed according to a conventional method, but in order to efficiently produce the composition The 20 mesh-on fraction is preferably 15% to 85% of the total ground beans. More preferably, the 20 mesh-on fraction is 15% to 85% of the total ground beans, and the 32 mesh on fraction is 15% to 75% of the total ground beans, and the 32 mesh pass fraction is the total ground beans. Less than 20% of the pulverized particle size is used, more preferably the 20 mesh-on fraction is 25% to 55% of the total crushed beans, and the 32 mesh on fraction is 40% to 65% of the total crushed beans. There is used a pulverized particle size in which the 32 mesh pass fraction is 10% or less of the total pulverized beans. The lower limit of fineness (lower limit of pulverization degree) is not particularly limited, but it should be noted that when the 32 mesh pass fraction exceeds 20%, it becomes impractical.

  The water added to the roasted coffee beans is not particularly limited as long as it can be used for the production of coffee flavors, and any of tap water, distilled water, ion-exchanged water, sterilized water, and the like may be used. . The amount of water added to the roasted coffee beans is not particularly limited, but it is preferably added in the range of 3 to 10 parts by weight with respect to 1 part by weight of the roasted beans. Further, in addition to water, substances known to those skilled in the art for increasing the evaporation efficiency of roasted coffee beans may be added. Examples of such substances include, but are not limited to, sodium chloride (NaCl), preferably 0.5 parts by weight, more preferably about 1 part by weight with respect to 1 part by weight of roasted coffee beans. Can be added.

  In the production method of the present invention, in order to concentrate and collect the vaporized fraction having low volatility, the vaporized fraction may be liquefied using a refrigerant at 5 ° C. or higher and room temperature or lower, or higher than 5 ° C. and lower than room temperature. it can. Here, “room temperature” varies depending on the region or place, but is usually about 20 to 35 ° C. The temperature of the refrigerant is a temperature for more efficiently collecting a fraction having a relatively low volatility, and an object is to obtain a relatively volatile aroma component that is vaporized at the beginning of heating. A conventional distillation method in coffee perfume production is generally distinguished from the production method of the present invention in that a refrigerant of about -10 ° C to about 5 ° C is employed.

  When the taste enhancing composition of the present invention is produced using, for example, a vacuum distillation treatment (for example, an evaporator), it is preferably added to roasted coffee beans and heated at a reduced pressure of 50 to 100 hPa and a temperature of 40 to 100 ° C. However, the vaporized fraction can be produced by liquefying and collecting using a refrigerant at 5 ° C. or higher and room temperature or lower or higher than 5 ° C. and lower than room temperature.

  The degree of vacuum and the heating temperature are not particularly limited as long as they are within the above ranges, but in order to more efficiently vaporize a fraction having low volatility, preferably 40 ° C to 80 ° C, more preferably 40 ° C to 60 ° C. It is preferable to adopt. On the other hand, the conventional distillation method in coffee fragrance production for the purpose of obtaining aroma components generally differs from the production method of the present invention in that a heating temperature of about 80 ° C. to about 120 ° C. is adopted. Is done.

  The temperature of the refrigerant used for liquefaction is 5 ° C. or more and room temperature or less, which is a temperature for more efficiently liquefying (or condensing) the vaporized fraction having low volatility. Further, in order to liquefy the vaporized fraction having low volatility at a higher concentration, it is preferably higher than 5 ° C and lower than room temperature, more preferably 10 ° C and lower than room temperature, more preferably 15 ° C and lower than room temperature, more preferably 20 A refrigerant having a temperature of from ℃ to room temperature and most preferably from 25 ℃ to room temperature can be used. On the other hand, conventional coffee fragrance production methods aimed at obtaining aroma components are generally distinguished from the production method of the present invention in that a refrigerant of about -10 ° C to about 5 ° C is employed. The

  The vacuum distillation treatment is preferably carried out for a longer time than the recovery time performed in the distillation employed in the production of conventional coffee flavors. As described above, the production method of the present invention aims to collect and concentrate a fraction having relatively low volatility among the vaporized fractions from roasted coffee beans. In the initial stage of heating, such a low-volatile fraction is not sufficiently vaporized and a lot of aroma components are vaporized, so the recovery time employed in the conventional distillation method for obtaining the aroma components is It is not suitable for sufficiently collecting and concentrating the vaporized fraction having low volatility. Specifically, in the production method of the present invention, the vacuum distillation treatment is preferably performed for 15 minutes or more, more preferably 30 minutes or more, and most preferably 45 minutes from the start of distillation under the conditions such as the heating temperature and the degree of vacuum. As mentioned above, it can implement in 15 minutes-120 minutes, for example. Alternatively, the vacuum distillation treatment is preferably rich in the aromatic component to be distilled first when the water added to the roasted coffee beans is 3 to 10 parts by weight with respect to 1 part by weight of the roasted beans. Removing a fraction in an amount of less than 30%, preferably less than 50% with respect to the roasted coffee bean weight, and then distilling the fraction at least 30% with respect to the roasted coffee bean weight, preferably It is carried out until 50% or more, more preferably 60% or more, more preferably at least 70% or more, 80% or more or 90% or more, and most preferably 100% or more is recovered by liquefaction. Further, the vacuum distillation treatment preferably includes a step of removing a fraction collected during 15 minutes from the start of heating. As mentioned above, most of the vaporized fraction generated at the beginning of heating is a perfumed fraction rich in relatively volatile aroma components, so removing this removes the flavor enhancement of the present invention. The proportion of the fraction with relatively low volatility in the composition can be increased. Depending on the distillation equipment, the production of typical conventional coffee fragrances recovers only less than about 30% compared to the weight of roasted coffee beans, most of which is aroma that is vaporized at the beginning of heating. It is a fraction. Therefore, by increasing the total amount recovered from roasted coffee beans, it is possible to increase the recovered amount of fractions with relatively low volatility that increase in vaporization over time, resulting in relatively volatile The proportion of low fractions can be relatively increased.

  The relatively low volatility fraction contains both furfuryl alcohol and γ-butyrolactone as active ingredients for enhancing taste. These components alone have substantially no taste enhancing effect, but the maximum effect can be obtained by using both in combination. These active ingredients were found by detecting a compound having a maximum concentration at a roasting degree L value of around 15 that greatly contributes to bitterness and enhancement of the body. In addition, the furfuryl alcohol and γ-butyrolactone content behavior in roasted bean distillate samples with different recovery times by distillation is consistent with the sensory evaluation regarding taste, and the above-mentioned distillation conditions such as heating temperature and degree of vacuum In the fractions collected 30 to 45 minutes after the start of distillation, their contents are maximized.

  From these findings, it is clear that the taste enhancing composition derived from roasted coffee beans of the present invention contains furfuryl alcohol and γ-butyrolactone as active ingredients in the relatively low volatility fraction. became. Therefore, a composition containing furfuryl alcohol and γ-butyrolactone as active ingredients is also a taste enhancing composition of the present invention.

  The taste enhancing composition contains furfuryl alcohol and γ-butyrolactone in an effective amount that enables taste enhancement. For example, the taste enhancing composition should be added to foods and drinks to a concentration of about 0.1 to 0.2 ppm. Can do. The diluting liquid is usually water or ethanol water, preferably water, and the concentrated liquid has a concentration such that the above components can be dissolved in water.

  The taste enhancing composition of the present invention produced as described above is effectively composed of a taste such as a bitter taste, a sour taste, and further coexistence with other taste ingredients by adding it to various foods and drinks. The body as a whole can be strengthened. In addition, the taste enhancing composition of the present invention has little or no characteristic taste per se, and has fewer fragrance components than conventional coffee fragrances, so it can be added to various foods and drinks. There is no need to consider the influence of unintentional fragrance due to, and there is also an advantage that taste design is easy. In addition, the taste enhancing effect by the taste enhancing composition of the present invention is as follows: for bitterness, caffeine aqueous solution (final concentration 0.1-0.15%), for sourness, citric acid aqueous solution (final concentration 0.1-0.15%), Each composition can be confirmed by adding 0.01 to 0.1% of the composition and performing a comparative sensory evaluation with the sample without the composition. The same effect can be evaluated using an electronic taste system α-Astree manufactured by Alpha-M.O.S. As an example, for bitterness, first, using a caffeine aqueous solution (final concentration 0.05, 0.1, 0.25%), after creating a calibration curve of the bitter axis, with respect to 0.05% caffeine aqueous solution as a control (reference), This can be confirmed by comparative evaluation of a sample to which the distillate is added to a final concentration of 0.0025%.

  The present invention includes a method for enhancing the taste of a food or drink comprising adding the taste enhancing composition of the present invention to a food or drink, and a food or drink to which the taste enhancing composition of the present invention is added.

  The food or drink whose taste is enhanced by adding the taste enhancing composition of the present invention contains bitter components such as caffeine, chlorogenic acid and cacao and / or sour components such as citric acid and acetic acid. If it is, it will not restrict | limit in particular, Coffee, cocoa, chocolate, green tea, black tea, oolong tea, wheat tea, vinegar, lemon, grapefruit containing food-drinks, etc. can be mentioned. Preferably, the food / beverage product of the present invention has a significant loss of content of bitter components and / or sour components due to specific treatment in the production process (e.g., heat sterilization, addition of alkaline components) and long-term storage. Product such as a packaged beverage, preferably a packaged coffee beverage. Further, the amount of the taste enhancing composition of the present invention added to food and drink may vary depending on the type and characteristics of the food and drink to be added, but the concentration is 0.001 to 0.5%, preferably 0.005 to 0.1%. Is the amount to be added.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail with reference to an Example, this invention is not limited to these Examples.

(1) Preparation method of coffee beans There is no particular limitation on the roasting method of roasted coffee beans, and there are no restrictions on roasting equipment, roasting temperature, and roasting environment, and a normal method can be adopted. For example, Arabica coffee beans are roasted to L = 15 (coffee beans A), 20 (coffee beans B), 25 (coffee beans C), and Robusta coffee beans to L = 20 (coffee beans D). The 20 mesh-on fraction is 70% of the total ground beans, the 32 mesh-on fraction is 15% of the total ground beans, and the 32 mesh pass fraction is ground to 15% of the total ground beans. Roasted beans were prepared.

(2) Method for producing composition of the present invention by heating with water 50 g of roasted coffee beans prepared as described above is weighed into a 500 mL eggplant flask, and 150 g of total ion-exchanged water is added thereto, and then heated in a hot water bath. After maintaining the temperature at 50, 80, and 100 ° C, 0 to 15 minutes, 15 to 30 minutes, 30 to 45 minutes, 45 to 60 minutes, and 0 to 60 minutes from the start of distillation, respectively, to 50 hPa with an evaporator manufactured by EYELA Distillation under reduced pressure and liquefaction using a refrigerant at 5, 15 and 25 ° C. yielded a distillation composition as shown in Table 1. In composition 14, 50 g of sodium chloride (NaCl) (1 part by weight relative to 1 part by weight of roasted beans) was dissolved in total ion-exchanged water and distilled.

(3) Measurement of each measurement item, sensory evaluation
i) Sensory evaluation of roasted bean distillate sample For bitterness, caffeine aqueous solution (final concentration 0.1%), composition 1 in Table 1 0.005-0.1%, composition 14 0.1%, conventional coffee flavoring 0.1% of a general fragrance comprising a fraction obtained by the distillation method used in the above was added, and a comparative sensory evaluation was performed with a sample containing only composition 1 and a sample containing no composition 1. Table 2 shows the results.

Evaluation Example 1 in which only composition 1 was dissolved hardly felt any characteristic flavor. In Examples 2 to 4, bitterness was enhanced as compared with the caffeine solution of Comparative Example 1, and the effect became stronger depending on the addition concentration. Although the comparative example 2 showed the bitterness enhancing effect compared with the comparative example 1, the roast fragrance | flavor was provided excessively.

Moreover, when the same evaluation was performed also about the compositions 2-6 of Table 1, it was the result which shows the tendency similar to Table 2. FIG.

For sourness, 0.005 to 0.1% of composition 1 in Table 1 in an aqueous citric acid solution (final concentration 0.1%), and 0.1% of general fragrance made up of fractions obtained by the distillation method used in the production of conventional coffee fragrances The sensory evaluation was performed by adding the composition 1 alone and comparing the composition 1 addition sample and the composition 1 non-addition sample. Table 3 shows the results.

Evaluation As in Table 2, Example 1 in which only composition 1 was dissolved hardly felt any characteristic flavor. In Examples 6 to 8, the acidity was enhanced as compared with the citric acid solution of Comparative Example 3, and the effect became stronger depending on the addition concentration. In Comparative Example 4, the effect of enhancing the sourness was recognized as compared with Comparative Example 3, but the roasted fragrance was added excessively.

  Moreover, when the same evaluation was performed also about the compositions 2-6 of Table 1, it was the result which shows the tendency similar to Table 3. FIG.

ii) Taste sensor (α-MOS sensor) analysis The taste enhancement effect can be evaluated using an electronic taste system α-Astree manufactured by Alpha-MOS. As an example, first, using a caffeine aqueous solution (final concentration 0.05, 0.1, 0.25%), a map was created in which the horizontal axis represents the actual caffeine concentration and the vertical axis represents the predicted caffeine concentration in the sample. (Figure 1). Thereafter, a sample in which the composition of the present invention was added to a 0.05% caffeine aqueous solution as a control (reference) to a final concentration of 0.0025% was measured, and the effect of enhancing caffeine concentration at the plotted position Can be evaluated. The measurement results are shown in FIG.

iii) Effect of roasting degree and variety on the taste enhancement effect of roasted bean distillate When the distilled composition of the present invention obtained from raw beans with different roasting degree and variety is added to container-packed coffee The sensory evaluation of was performed.

(Preparation of packed coffee)
With respect to the basic formulation shown in Table 4 (prototype formulation:% by weight added), 0.1% of compositions 1, 7, 8, and 9 were added for each sample, and coffee was prototyped. That is, after extracting with 10 times the amount of hot water of coffee beans, a predetermined raw material was mixed to prepare a mixed solution. The prepared solution was subjected to a homogenization treatment and then filled into a can container. This container-packed coffee was sterilized by retort under normal conditions.

Table 5 shows the sensory evaluation results of each sample.

Evaluation For the coffee beverages of Examples 9 to 12, the body feeling and sharpness when compared with the comparative example in which the composition was not added to the basic formulation of Table 4 were subjected to sensory evaluation. The results are shown in Table 5. In Example 9, the density feeling and body feeling of coffee were remarkably enhanced. Example 10 was given a balance between body feeling and rear sharpness, and Example 11 was given acidity and rear cut. In addition, in Example 12, an omnivorous feeling was felt simultaneously with the body feeling enhancing effect.

iv) Analysis of roasted bean distillates obtained from coffee beans with different roasting degrees The following experiment was conducted in order to identify a component having a maximum concentration around L value 15 where the body feeling is strong.

  50 g of roasted coffee beans of L value = 12.5, 14.5, 15, 17, 21, 25 were each weighed into 500 mL eggplant flasks, and 150 g of total ion-exchanged water was added thereto. While maintaining the temperature at 50 ° C. in a hot water bath, it was distilled under reduced pressure at 50 hPa with an evaporator manufactured by EEYLA, and liquefied with a refrigerant at 5 ° C. to obtain six types of distillation compositions.

  To 50 mL of each distillation composition, 250 mL of a 0.1% cyclohexanol solution was added as an internal standard, and extraction was performed twice with 50 mL of dichloromethane: diethyl ether = 4: 1 solution. The obtained organic layer was concentrated and then analyzed by a gas chromatograph mass spectrometry system. The gas chromatograph mass spectrometer uses a gas chromatograph mass spectrometer GCMS-QP2010 manufactured by SHIMADZU, with a ZB-WAX (60 m x 0.25 mm ID x 0.25 μm) column, flow rate: 1.34 mL / min, oven: 70 ° C (5 Min) to 2.5 ° C./min to 170 ° C. (15 min), injection port: 200 ° C., split ratio 80: 1.

  As a result of the analysis, furfuryl alcohol and γ-butyrolactone were found as components having a peak relative area maximal near the L value of 15. The relationship between L value and relative area is shown in the graph (FIG. 4).

v) Sensory evaluation of roasted bean distillate samples with different recovery times Add 0.1% of compositions 10, 11, 12, and 13 in Table 1 to an aqueous caffeine solution (final concentration 0.1%). Comparative sensory evaluation was performed. Table 6 shows the results.

Evaluation In Comparative Example 5, the roasted scent and nut scent were noticeable, but the taste enhancing effect was not felt. Examples 13 to 15 have enhanced bitterness compared to the caffeine solution of Comparative Example 1, and the effect is greatest at a collection time of 30 to 45 minutes, and the composition of the collection times of 15 to 30 minutes and 45 to 60 minutes When comparing the products, a stronger effect was felt on the latter, which has less roasted scent and nut scent.

vi) Analysis of Roasted Bean Distillate with Different Recovery Times Recovery time of coffee roasted bean distilled composition from 0 to 15 minutes, 15 to 30 minutes, 30 to 45 minutes, 45 to 60 minutes, 60 after starting vacuum distillation Fractions were fractionated with time of ˜90 minutes to obtain compositions 10, 11, 12, 13, and 15, respectively.

As a result of extracting each distilled composition and analyzing with a gas chromatograph mass spectrometry system, it was confirmed that the content of furfuryl alcohol and γ-butyrolactone was maximized in the fraction of 30 to 45 minutes (Table 7). ). The fraction of 30 to 45 minutes is a fraction in which a strong body feeling was felt in Table 6. On the other hand, for Comparative Example 6 in which the roasted scent and nutty scent was noticeable and the taste enhancing effect was not felt, Pyradine, Pyrazine, 2,5-dimethyl-, Pyrazine, ethyl-, 2-Furfuryl methyl sulfide It was confirmed that the coffee contained a lot of roast-like or nut-like aroma components represented by Furfuryl acetate. About this result, the contribution of other aroma components having no effect was excessive with respect to the content of furfuryl alcohol and γ-butyrolactone having a taste enhancing effect, so the taste enhancing effect did not appear remarkably. It is considered a thing. In addition, it was confirmed that these roast-like and nut-like aroma components are more volatilized in the initial stage of heating, and thereafter decrease with time, with which a relatively significant taste enhancing effect appears.

vii) Sensory Evaluation of Composition Containing Furfuryl Alcohol and γ-Butyrolactone Furfuryl alcohol and γ-butyrolactone were added to an aqueous caffeine solution (final concentration 0.1%), and a comparative sensory evaluation was performed with the additive-free sample. Table 8 shows the results.

Evaluation Comparative Example 6 felt the smoked odor characteristic of furfuryl alcohol and the same bitterness as Comparative Example 1, and Comparative Example 7 had an impression that the overall taste derived from γ-butyrolactone was rounded. In either case, no enhancement effect on bitterness was felt. On the other hand, in Example 16, the bitterness is enhanced compared to Comparative Example 1, the bitterness is maintained in the aftertaste, the smoke odor felt in Comparative Example 6 is somewhat suppressed, and the overall body feeling enhancing effect is felt. It was.

(Preparation of packed black coffee)
According to the basic formulation shown in Table 9 (prototype formulation:% by weight added), the mixture was extracted with 10 times the amount of hot water of coffee beans, and then a predetermined raw material was mixed to prepare a mixed solution. This prepared solution was filled in a can and sterilized by retort under normal conditions.

Furfuryl alcohol and γ-butyrolactone were added to the container-packed black coffee prepared by the method described above and subjected to comparative sensory evaluation with the additive-free sample. Table 10 shows the results.

Evaluation Comparative Example 9 feels the smoked odor characteristic of furfuryl alcohol, Comparative Example 10 is an impression that the overall taste is rounded and the coffee feeling is receding. I couldn't feel it. On the other hand, in Example 17, the coffee-like bitterness was enhanced compared to Comparative Example 8, the bitterness persisted in the aftertaste, the smoke odor felt in Comparative Example 9 was somewhat suppressed, and the overall body feeling The enhancement effect was felt.

  Based on the above, the addition of furfuryl alcohol or γ-butyrolactone alone to foods and drinks does not confirm the bitterness and body taste enhancing effects. The taste enhancing effect of about 30% of the Senbaku distilled composition can be reproduced. These substances are considered to be a main causative substance group of the taste enhancing effect in the roasted coffee bean distilled composition.

viii) Analysis of flavor spectrum (comparison with the fraction obtained by the distillation method for conventional coffee flavors)
Take 10 mL of Composition 1 or 10 mL of fragrance sample in a 20 mL vial, add 50 μL of 0.1% cyclohexanol solution as an internal standard (IS), extract the fragrance component by the solid phase microextraction (SPME) method, and gas chromatograph Analyzed by mass spectrometry system. As SPME conditions, extraction was performed at 65 ° C. for 30 minutes using Stable-Flex-DVB / Carboxen / PDMS, and then the headspace distillate components were collected. The gas chromatograph mass spectrometric system uses Agilent gas chromatograph mass spectrometric system 5973, DB-WAX (60m x 0.25mm ID x 0.25μm) column, flow rate: 0.9mL / min, oven: 35 ° C (2 min) )-5 ° C / min-240 ° C (20 minutes), injection port: 250 ° C, measured under splitless conditions. The peak spectrum obtained as a result of the measurement is shown in FIG.

  As shown in FIG. 3, the composition for enhancing the taste of the present invention clearly differs in composition from the peak spectrum as compared with conventional representative coffee flavors.

ix) Analysis of total flavor of flavor (comparison of total flavor with conventional coffee flavors)
For each sample consisting of composition 6 and the fraction obtained by distillation used for the production of general coffee flavors, calculate the total area of the peaks by gas chromatography mass spectrometry obtained in viii), and calculate the IS area ratio. Table 11 shows the results of the comparison.

x) Analysis of total fragrance of roasted beans distillate (comparison of total fragrance at 30, 45 and 60 minutes of distillation)
For each of the compositions 11, 12, and 13, the total area of the peak was calculated by gas chromatograph mass spectrometry, and the analysis results of the total aroma amount calculated by the IS area ratio are shown in Table 12.

Evaluation When the composition 6 in Table 11 and the compositions 11, 12, and 13 in Table 12 are compared, the composition 6 has a higher cooling temperature ((Note) Each cooling temperature is listed in Table 1). It is thought that the total amount of fragrance was reduced as a result of collecting less fragrant components with high properties.

xi) Analysis of fragrance amount of furan fragrance components in roasted bean distillate (comparison of fragrance amount in recovery time 0-15, 15-30, 30-45, 45-60 minutes)
For the following furan fragrance components in the compositions 10, 11, 12, and 13, the area of the peak by gas chromatography mass spectrometry described in viii) was calculated, and the analysis results of the fragrance amount calculated by the area ratio are shown in Tables 13 and 14 Shown in

  From the above results, typical aromatic components extracted from roasted coffee beans are furans (2-Furancarboxaldehyde, 2-Furfuryl methyl sulfide, Furfuryl acetate, 2-Furanmethanol, propanoate, Furan, 2,2'-methylenebis- It can be seen that Furan, 2- (2-furanylmethyl) -5-methyl- is more volatilized in the initial stage of heating.

xii) Sensory evaluation of various flavor-enhancing compositions containing furfuryl alcohol and γ-butyrolactone in various beverages Addition of furfuryl alcohol and γ-butyrolactone to packaged cocoa, black tea, and barley tea beverages and comparative sensory evaluation did. The prescriptions are shown in Tables 15 to 17 below, and the results are shown in Table 18.

(Preparation of container-packed cocoa drink)
In accordance with the basic formulation shown in Table 15 (prototype formulation:% by weight added), cocoa powder, milk, sugar and emulsifier are mixed and dissolved, homogenized by homogenization, filled into cans, and sterilized under normal conditions. And obtained a cocoa drink.

(Preparation of packed tea beverage)
According to the basic formulation of Table 16 Prototype formulation (addition rate% by weight), tea leaves were prepared using an extract obtained by stirring for 30 minutes with 30 times the amount of hot water, homogenized by homogenization, and then canned And retort sterilized under normal conditions to obtain a tea beverage.

(Preparation of container-packed barley tea beverage)
According to the basic formulation shown in Table 17 (prototype formulation: addition rate by weight%), the mixture was extracted with hot water 30 times the amount of roasted barley, and then each predetermined raw material was mixed to prepare a preparation solution. This prepared solution was filled in a can and sterilized by retort under normal conditions.

Table 18 shows the sensory evaluation results of each sample.

Evaluation In Comparative Examples 11, 12, and 13 of cocoa beverages, black tea beverages, and barley tea beverages, all of them had a flat and flat impression with no undulation of taste, but both furfuryl alcohol and γ-butyrolactone were used in combination. In each of Examples 18, 19, and 20 that were added, it was confirmed that drinking response and body feeling were imparted from the middle to the latter half. In addition, in the cocoa beverage of Example 18 and the tea beverage of Example 19, the pleasant astringency inherent in each was strengthened, and in the barley tea beverage of Example 20, it was confirmed that a desirable aroma was imparted.

  All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

Claims (14)

A method for producing a composition having a taste enhancing effect derived from roasted coffee beans,
A distillation process that includes evaporating the roasted coffee beans having a roasting degree of 13 or more and 25 or less by heating and evaporating them, and concentrating and collecting the vaporized fraction using a refrigerant of 5 ° C or more and room temperature or less. Including
At that time, it is relatively more volatile than the furan fragrance components which are the causative substances of the roasted fragrance and nut fragrance first distilled, so that the value measured as follows is 100 or less. The vaporized fraction containing a substance group containing low furfuryl alcohol and γ-butyrolactone as a main active ingredient for enhancing taste is concentrated and recovered, and the value is recovered in a 20 mL vial. Add 10 mL of fraction and 50 μL of 0.1% cyclohexanol solution as internal standard, and collect headspace distillate components at 65 ° C for 30 minutes using Stable-Flex-DVB / Carboxen / PDMS. Using a gas chromatograph mass spectrometry system 5973, with a DB-WAX (60 m × 0.25 mm ID × 0.25 μm) column, flow rate: 0.9 mL / min, oven: 35 ° C. (2 min) at a temperature increase of 5 ° C./min. 240 ° C (20 minutes), inlet: 250 ° C, total peak when measured under splitless conditions The click area is a value obtained by dividing the peak area of the internal standard, the methods. When the distillation process is carried out using an evaporator, it is added to roasted coffee beans and heated at a reduced pressure of 50 to 100 hPa and a temperature of 40 to 100 ° C., and the vaporized fraction is used with a refrigerant of 5 ° C. or more and room temperature or less. liquefied, and collecting method of claim 1, wherein. The method according to claim 2 , wherein the heating temperature is 40 ° C. to 80 ° C. The method according to claim 2 , wherein the refrigerant is 15 ° C. or more and room temperature or less. The method according to claim 2 , wherein the distillation treatment is performed for 15 minutes to 120 minutes. The amount of water added to the roasted coffee beans is 3 to 10 parts by weight with respect to 1 part by weight of the roasted beans, and in this case, in the distillation treatment, the above-mentioned furan fragrance component distilled out is included. roasted coffee beans weight fraction in an amount of less than 30% is removed with respect to subsequently recovered in an amount of at least 30% or more and the fraction distilled respect roasted coffee beans by weight, according to claim 2, wherein Manufacturing method. The production method according to claim 2 , wherein the distillation treatment further includes a step of removing a fraction collected within 15 minutes from the start of heating.   The production method according to claim 1, wherein the roasted coffee beans have an L value of 14.5 or more and 17 or less. A composition for enhancing taste produced by the method according to any one of claims 1 to 8 , comprising a substance group containing furfuryl alcohol and γ-butyrolactone as main active ingredients for enhancing taste. In addition, it is vaporized by adding water and heat to coffee beans, and using a refrigerant at a temperature of 5 ° C or higher and room temperature or lower, the furan fragrance component that is the causative substance of the first roast odor and nut fragrance is reduced. Wherein said composition.   A composition for enhancing taste, comprising both furfuryl alcohol and γ-butyrolactone as main active ingredients for enhancing taste. A method for enhancing the taste of a food or drink, comprising adding the composition according to claim 9 or 10 to a food or drink containing caffeine and / or citric acid. The method according to claim 11 , wherein the food or drink is a packaged coffee drink. A body as a whole composed of coexistence with a taste component as compared with a control food or drink containing the composition according to claim 9 or 10 added thereto and without adding the composition. A food or drink characterized by being enhanced , but excluding coffee drinks . The manufacturing method of the food-drinks by which taste enhancement was carried out including adding the composition of Claim 9 or 10 to food-drinks.

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