JP5242892B2 - Flavored coffee paste and method for producing the same - Google Patents

Description

  The present invention relates to a coffee paste suitable for imparting a coffee flavor to a baked food such as confectionery bread.

  In recent years, with the diversification of eating habits, a variety of tastes is required, and consumers who are sensitive to tastes are increasing. Baking foods such as bread and cookies are no exception, and not only sweet flavors like chocolate and jam as before, but also those with a slight bitter taste or a combination of side dishes called side dish bread and bread are preferred. As for the quality of the taste, there is a demand for something with a higher-class feeling, such as richness and flavor.

Among them, coffee flavor is a popular choice because it likes fragrant fragrances and unique bitterness. Conventionally, coffee flavor and instant coffee have been used as a flavoring of coffee for bread. However, although the coffee flavor has a strong aroma, it cannot give a coffee-specific taste, and the instant coffee has a problem that the taste and aroma are not so strong because the coffee liquid is powdered.
Recently, coffee extract has also been used, and some products with a concentration of 40 times (58% soluble component) are now available. If such a concentrated coffee extract is used, a coffee flavor can be imparted relatively stably with a small amount of use. However, since the coffee extract is concentrated in the production process, there is a problem that the amount of loss of the aromatic component is inevitably increased and the coffee extract must be stored frozen.
Moreover, there existed problems, such as a flavor fall, by baking the food raw material to which these were added.

Add ascorbic acid alkali metal salt as a method to pulverize coffee beans to 2 μm or less as a method to enhance coffee flavor without feeling rough (Patent Document 1), or as a method to suppress flavor deterioration due to long-term storage of coffee extract A method (Patent Document 2) is known. However, when the coffee fine powder or extract obtained by these methods is added to food ingredients and subjected to high-temperature treatment such as baking, the coffee flavor is reduced due to volatilization of aroma components contained in trace amounts and alteration of taste components. The problem of damage has not been solved, and in the case of foods subjected to high-temperature treatment such as baking, the flavor of coffee has to be sacrificed to some extent.
Thus, in food processing using a coffee extract or finely ground coffee beans, no method has been known at all that does not impair the flavor even when subjected to a high temperature treatment such as baking.

JP 2005-124486 A JP-A 62-44137

  An object of the present invention is to provide a means that is excellent in coffee flavor and further suppresses deterioration of coffee flavor in baked foods such as bread and cookies.

  As a result of intensive studies, the present inventors have surprisingly found that coffee beans are crushed, mixed with a coffee extract concentrated by extraction with hot water, and coffee beans pulverized to an average particle size of 30 to 50 μm. The present inventors have found that the above problems can be solved by using a paste, and have reached the present invention.

  The coffee paste of the present invention can provide a food excellent in coffee flavor, and further a food that does not impair the coffee flavor even when heated. It is possible to give a coffee aroma with finely ground coffee beans contained in the coffee paste of the present invention and a coffee taste with a coffee extract.

  The coffee extract used in the present invention refers to a product obtained by pulverizing roasted coffee beans, extracting the coffee liquid with hot water, removing the fine coffee powder, and concentrating it to a concentration of about 40 times. Is preferred.

Ordinary roasted coffee beans are ground to 0.8-2 mm in a coffee mill. The finely ground coffee beans used in the present invention may be pulverized by any method such as a coffee mill or wet / dry pulverization, but is preferably freeze pulverized in order to maintain the flavor.
Any kind of coffee beans such as Arabica and Robusta can be used.

  The particle size of the finely ground coffee beans used in the present invention is in the range of an average particle size of 30 to 50 μm. Even if the particle diameter is less than this or exceeds this, the deterioration of the flavor due to the baking becomes large.

  The blending ratio of finely ground coffee beans and coffee extract in the coffee paste of the present invention is preferably in the range of 2: 8 to 4: 6 by weight ratio. If the proportion of finely ground coffee beans is less than 20%, the solid content will decrease and water activity will increase, making it difficult to distribute at normal temperature. If the proportion of finely ground coffee beans exceeds 40%, the solid amount will rise and the container will be filled. It becomes impossible.

  In order to produce the coffee paste of the present invention, finely ground coffee beans may be added while stirring the coffee extract heated to 50 to 90 ° C.

  The product of the present invention can be blended in a weight ratio of 0.1 to 10% to all food ingredients such as bread, cookies, cream, ice, etc. to give a coffee flavor, especially for baked foods such as bread and cookies. It is preferable to use it.

[Production example]
350 kg of coffee extract (Coffee Extract T-50A manufactured by Real Cafe) is placed in a kneader and heated to 50-60 ° C. Is added with stirring. While continuing to stir, warm to 80-90 ° C. and continue stirring until a paste is formed. Fill the product at a temperature of 70 ° C or higher, sterilize at 90 ° C for 15 minutes, and cool.

[Comparative Example 1]
Prepare 3 beakers with 210 g of coffee extract (Coffee Extract T-50A manufactured by Real Cafe), heat to 50-60 ° C, and stir 90 g of finely ground coffee beans (particle size 74μm, 49μm, 37μm) While throwing. While continuing to stir, warm to 80-90 ° C. and continue stirring until a paste is formed. Sterilize at 90 ° C for 15 minutes and cool.
Sensory evaluation was performed by five skilled panelists.

[Comparative Example 2] (Production of coffee rolls)

Add flour, sugar, butter, salt, nonfat dry milk, dough improver, invention / instant coffee / coffee powder in the proportions shown in [Table 2], and add yeast and eggs. Add the combined water and knead. After the dough is first fermented, divide the dough and rest for 20 minutes. The dough is formed and subjected to secondary fermentation, followed by baking in an oven at 210 ° C. for 13 minutes.
Table 3 shows the results of sensory evaluation by five skilled panelists.

  Although there is no difference in the baked color, the crusted inner phase structure of the crust, and the mouth opening, the coffee flavor, the bitterness and taste peculiar to coffee are respectively compared with the rolls 2 and 3 used individually. A clear advantage was observed in roll 1 using the coffee paste.

[Example 1] (Production of coffee croissant)

Yeast and water are put into a mixer to dissolve the yeast, and the inventive product and egg are added. Then, flour, sugar, salt and nonfat dry milk are added in the proportions shown in Table 4 and mixed. Margarine is added during mixing. After the dough is first fermented, put it in the refrigerator for 10 hours. Extend the dough, add oil and fat to form a croissant, ferment it again, and bake in an oven at 210 ° C for 15 minutes.
Although the obtained croissant was baked at 210 ° C., the coffee flavor remained strong.

[Example 2] (Production of coffee cookies)

Add butter and sugar to the bowl and mix to make a cream. After stirring well, add eggs in small portions and mix. Add the inventive product and soft flour and mix. Table 5 shows the blending ratio of each material. The dough is formed into a rod shape, cooled and hardened in a refrigerator for about 1 hour, cut into the same thickness, and baked in an oven at 180 ° C for 15 minutes.
The obtained coffee cookies remained strong in coffee flavor despite being baked at 180 ° C.

Claims (3)

A coffee paste obtained by mixing a coffee extract obtained by concentrating a coffee bean extract and coffee beans finely pulverized to an average particle size of 30 to 50 μm in a weight ratio of 8: 2 to 6: 4 . A food produced by blending the coffee paste according to claim 1. 2. The method for producing a coffee paste according to claim 1, comprising adding coffee beans finely divided to an average particle size of 30 to 50 μm while stirring the coffee extract obtained by concentrating the coffee bean extract.