JPH01112950A - Production of flavor component of roasted coffee - Google Patents

Abstract

PURPOSE:To simply obtain a coffee flavor close to a natural flavor close to natural one, by grinding raw coffee beans, inoculating KOJI mold into the ground coffee beans, cultivating at a specific pH, roasting the culture mixture at a specific temperature and collecting an evolved flavor component. CONSTITUTION:Coffee raw beans are ground, inoculated with KOJI mold (preferably MISO KOJI or soy sauce KOJI) and cultivated at pH 6.5-3.0. Then the culture mixture is roasted at 130-210 deg.C and an evolved flavor component is colIected. The culture is carried out preferably in the presence of a nutrient source such as malt, molasses, de-fatted peanut, de-fatted sesame or de-fatted rice bran.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention involves applying koji mold to green coffee beans to convert the composition of the coffee beans into a composition that facilitates the generation of flavor components and flavor component precursors, and then superheating the beans. This is a method for selectively, efficiently, and in a significant amount collecting water-soluble flavor components generated during roasting by indirect heating in the coexistence of water vapor and inert gas. The water-soluble flavor component obtained by this method has a strong coffee flavor and does not have a unique flavor due to fermentation, and can be added to coffee products to improve and enhance the quality of coffee products, as well as various foods, It can be added to luxury foods and used to modify and enhance flavor and flavor.

[Conventional technology]

When roasting green coffee beans, there are ways to generate a good flavor, such as the use of roasting equipment, roasting conditions, recovering the aroma that dissipates during roasting, and recovering the aroma when the roasted beans are crushed. Attempts have been made to find ways to generate and collect as much flavor as possible. However, the flavor components that accompany roasting of green coffee beans are usually composed of components produced as a result of the Maillard reaction with components of the green coffee beans.
Unless the green coffee beans are subjected to some kind of processing, a flavor that depends on the composition of the green coffee beans will be generated, and the amount of flavor generated will be limited depending on the roasting method.

On the other hand, as a means of imparting a good flavor to roasted coffee, methods such as washing and crushing green coffee beans before roasting them have been devised.

Attempts have been made to convert the component composition of the material into flavor components and their precursors by causing microorganisms or enzymes to act on the material for various food base materials, such as miso, soy sauce, and hole-processed products. JP-A-61-293371 describes that when cellulase is added to the extraction of extract components from roasted beans, aroma, flavor, and umami are utilized, and a product with a well-balanced taste can be obtained. JP-A No. 61-46110 states that if powdered pearl barley koji is dried at a temperature of about 150°C for about 30 minutes, a product with an aroma and taste similar to coffee can be obtained, and when whey is fermented with yeast, coffee etc. Although it is described in US Pat. No. 3,720,519 that these substances act as aroma enhancers, no attempt has been made to date to make microorganisms act on green coffee beans.

Japanese Patent Application Laid-Open No. 61-70944 is an attempt to collect water-soluble flavor components from coffee beans, in which coffee beans are roasted at 160 to 250°C by indirect heating in a stream of inert gas, and the generated flavor components are roasted at 5°C. Condensation and collection is disclosed below. The yield of flavor components by roasting alone by this method is limited by itself, and it cannot necessarily be said to be an economically appropriate method from the viewpoint of obtaining flavor.

[Problems to be solved by the invention] Regarding the flavor when drinking coffee, the coexistence of volatile flavor components and non-volatile water-soluble flavor components is essential and important, especially the flavor generated by ground coffee beans immediately after roasting. is considered preferable.

In order to obtain such flavor components, green coffee beans must be processed to increase flavor precursors generated from the coffee beans by roasting. In order to solve these problems, we have conducted extensive research and completed the present invention.

[Means for solving the problem] The present inventors crushed green coffee beans, inoculated them with Aspergillus aspergillus, cultured it at pH 6.5 to 3.0, and cultivated this culture at pH 6.5 to 3.0.
The present invention was completed based on the discovery that a significant amount of roasted coffee flavor components can be obtained by roasting at 0 to 210°C and collecting the generated flavor components.

More specifically, in order to obtain a significant amount of water-soluble coffee flavor components, the present invention involves grinding green coffee beans in advance to 5 meshes or less, preferably 16 meshes or less,
Next, a nutritional source for Aspergillus aspergillus is added to this, and the pH range is adjusted to pH 6.5 to 3.0, preferably 5.2 to prevent bacterial contamination.
A small amount of organic acid such as lactic acid or citric acid was added to adjust the temperature to a range of ~4.0, and the mixture was sterilized under pressure at 120°C for 160 minutes.
Aspergillus oryzae is added at a temperature of 0°C or lower, and this product is subjected to liquid culture (koji making) at a temperature of 50°C or lower for 24 to 72 hours while stirring under air or oxygen supply, and excess water is distilled off at a normal pressure of 100°C or lower. The process consists of roasting by indirect heating at a temperature of 130 to 210°C in the coexistence of superheated steam and inert gas, and coagulating and collecting the generated water-soluble coffee flavor components at a temperature below 5°C. This water-soluble coffee flavor liquid is qualitatively superior and can be obtained in larger amounts than conventional methods, and when added to coffee products such as coffee extract, roasted coffee beans, and powdered coffee, it can be used to enhance the aroma only. In addition, it is possible to enhance the basic tastes of coffee such as taste, bitterness, sourness, etc., and it has high commercial value from an economical point of view, and can be commercially produced on a large scale.

In the present invention, for green coffee beans that cannot be affected by Aspergillus oryzae with normal particle size, or for nutritional sources that are difficult to receive, such as defatted peanuts, defatted sesame, and defatted rice bran, the particle size can be reduced by pulverization (and the contact area with Aspergillus oryzae can be increased). However, in practice, a pulverizer such as a pulverizer (manufactured by Fuji Powder Well Co., Ltd.) is used to sieve to 16 mesh or less.This is used during pressure sterilization. helps soften the structure of the material to be crushed,
In turn, it facilitates the fermentation action by Aspergillus oryzae.

As a nutritional source, the chemical components used are those that are low in oil and fat, high in polysaccharides and proteins, and are easily available in large quantities at low cost and pose no food hygiene problems.

Specifically, it consists of one or a combination of two or more selected from malt, molasses, defatted sesame, defatted peanuts, and defatted rice bran. By combining these with green coffee beans, the green coffee beans become more susceptible to the enzymatic action of Aspergillus aspergillus.
In addition, the growth of Aspergillus oryzae is encouraged. The amount of nutrient source used for ground coffee beans can be determined arbitrarily depending on the liquid culture (koji making) and roasting, but from the consideration of coffee flavor, it is recommended to use it in the range of 5 to 30% by weight of the weight of ground coffee beans. preferable.

By adding in this range, the water-soluble coffee flavor liquid obtained during the roasting stage will not lose its unique flavor of roasted coffee.
Rather, it was recognized that it could be obtained in an enhanced form.

The water used for liquid culture (koji making) can be any water that is normally used for food production, and the amount used for the composition consisting of ground coffee beans and nutrients is 1 to 10 times the weight ratio of the water used for liquid culture. (Koji production), about 3 to 5 times is preferable in terms of workability in the water distillation step and fermentation with Aspergillus oryzae.

In order to prevent contamination and secondary contamination by microorganisms other than Aspergillus during liquid culture (koji making), lactic acid, citric acid, etc. are added to adjust the pH to 6.5-3.0, preferably 5.2-3.
Adjust to a range of 4.0. Specifically, an appropriate pH value is selected in consideration of the appropriate pH range of Aspergillus oryzae. Pressurization and sterilization are performed prior to liquid culture (koji production) in order to prevent bacterial contamination and facilitate fermentation by koji mold. The device used for pressurization and sterilization may be, for example, a patch 2 retort device, considering that the target is a suspension. Regarding the temperature and time, for example, in the case of 120°C, sterilization for 30 to 90 minutes, usually about 60 minutes, is sufficient.

In the present invention, the koji mold added together with the nutrient source and pH adjuster mainly acts on proteins and proteins (e.g., starch) among the chemical components of ground coffee beans, and proteins are converted into polypeptides and amino acids. , Ta IJ! [ is maltose, glucose or α-limit dextrin, which are presumed to form preferred water-soluble roasted coffee flavor components and precursors. Based on this premise, the present inventors conducted various preliminary experiments and found that the water-soluble roasted coffee flavor component obtained by roasting ground coffee beans with Aspergillus aspergillus acting on them was obtained without using Aspergillus aspergillus. It was found to be much stronger than the water-soluble roasted coffee flavor components. Koji mold can be used for various purposes, but due to the chemical composition of green coffee beans and the ease of producing flavor precursors, among the commercially available products,
For miso (e.g. Nippon Jozo Co., Ltd. inoculation, X bacteria),
For soy sauce (e.g. EM bacteria, M-1 manufactured by Nippon Jozo Co., Ltd.)
Bacteria) are preferred. The larger the amount of the koji mold added, the faster the effect will appear, but in the case of commercially available products, it is usually best to use the koji mold within the optimum range, taking economic efficiency into consideration, as indicated by the number of spores.

The koji molds used for miso and soy sauce are mainly Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii.

The equipment used for liquid culture (koji making) is liquid culture (koji making)
It consists of a main body, a heating device including a heating source, a cooling device, a water distillation device, a sterile air supply device having a heating source and a ventilation device, a stirring device, a measuring device, and a controller. During actual use, the heating section is adjusted to 35 to 40℃ in advance, and the pressurized and sterilized suspension below 30℃ is quickly charged into the liquid culture (koji making) body, stirred, air or oxygen,
Under ventilation, a water distillation receiver is attached, and the liquid culture (koji making) body is heated from the outside to distill off the generated water.

On a laboratory scale, parts that come into direct contact with suspensions and generated moisture are made of glass or stainless steel, except for a small portion of liquid culture equipment.However, on an actual production scale, glass or stainless steel is used. Materials that take into consideration food hygiene and the impact on coffee products during the roasting process are required. Such a device can be scaled up to commercial scale and can be implemented economically.

The air used for ventilation needs to be sterile, mainly to avoid microbial contamination during koji making.
When using oxygen instead of air, it must also be sterile. The amount of aeration should be set to the most appropriate value based on the activity of the koji mold and the gradual change in the amount of water distilled off.In the case of a suspension of 1.11, the amount of aeration is 0.1 to 10 i with sterile air.
/min, preferably 1 to 51/min, and the amount of oxygen that does not exceed this level is sufficient.Agitation in liquid culture (koji making) causes the liquid surface, wall and bottom inside the liquid culture (koji making) to stagnate. For example, use an Ikari type that is capable of uniform stirring, and set the stirring speed to about 40 to 1100 rpm/min so as not to destroy the conidia of Aspergillus oryzae. The culture temperature is controlled to an appropriate temperature range depending on the type of green coffee beans and the type of koji mold used, but it should be 35 to 40 degrees Celsius at the koji release stage of 25 to 30 inches C1 end point immediately after preparation.
And it is sufficient. Cultivation time varies depending on the green coffee beans, nutrient source, and type of koji mold, but it is usually about 48 hours when measured as the net time from preparation to release of koji mold (although it varies slightly depending on the action of koji mold).

The end point of liquid culture (koji making) is determined by sensory evaluation of water distilled off and near the outlet, pH changes in the suspension during cultivation from the preparation stage, the amount of koji mold molecular spores attached, aroma and solidity. For example, if you start from pH 5.0, one indication of the end point is when you confirm that there is no fluctuation at around pH 4.40.

After liquid culture (koji making) is completed, use the same equipment to heat the culture solution (koji making) from the outside (normal pressure 100°C or less, stirring 200°C).
~250 rpm/min, external oil bath temperature 120-125°C)
and distill off excess water. At the end point, the internal temperature is 11
This is the point when the temperature reaches 0°C.

Next, the roasting device used in the present invention includes a roasting main body portion,
It consists of a heating device including a heating source, a superheated steam generator, a collection device including cold water, a stirring device, a measuring device, a controller, etc. All the equipment except the superheated steam generator may be used as is for liquid culture (koji making). During actual use, the heating section should be heated to about 200℃ beforehand.
Adjust the temperature to ~230°C, charge the roasting material using water distillation method into the roasting body, stir, and attach a collection container under inert gas ventilation, heat the roasting body from the outside, and lower the temperature. When the temperature inside the roasting body exceeds 170℃, the flow is switched to a mixture of superheated steam and inert gas, and while controlling the temperature inside the roasting body in the range of 170 to 210℃, the generated aqueous solution is removed. Collects coffee flavor components.

In the case of a laboratory scale, the parts that come into direct contact with the roasting mixture that has been liquid cultured (koji-made) and water distilled off, the coffee flavor aqueous solution, etc., should be made of glass or stainless steel, except for a small part of the roasting equipment. However, in actual production scale, materials that take into consideration the impact on coffee products etc. are required.

This collection method can be scaled up to a commercial scale and can be implemented economically.

If the roasting temperature is less than 130°C, sufficient thermal change due to the Maillard reaction to generate flavor components will not be provided.

At the same time, the conditions for superheated steam extraction are not satisfied at temperatures below 100°C, resulting in insufficient distillation of flavor components.

If the roasting temperature exceeds 210° C., the roasted product will have a strong burnt or pungent odor, a strong bitterness, and a reduced richness.

In the present invention, the total amount of the flavor aqueous solution that is distilled off when the roasting temperature reaches 210°C is 200 to 800% by weight based on the solid weight of the ground coffee beans and nutrients used, and the distilled amount is It is determined by the type of green coffee beans, moisture content, maximum roasting temperature, etc.

By the time the roasting temperature reaches 170°C, a partially suspended colorless or yellowish water-soluble flavor liquid has been distilled out in an amount of 10-15% by weight based on the weight of the ground coffee beans and nutrients. , this part has a slightly green coffee flavor.

On the other hand, the coffee obtained at a roasting temperature of 170°C to 210°C is a colorless or yellowish-brown water-soluble coffee flavor liquid in which some white waxy solids are suspended. Determined based on the purpose of use, but 17
5 to 785%. This fraction, together with the mixture distilled up to 170°C, amounts to 185 to 800%. The water-soluble roasted coffee flavor component obtained in this way is extremely close to the flavor of freshly roasted or freshly ground coffee, and even if this water-soluble coffee flavor liquid is diluted 1,000 to 2,000 times with water, the flavor will not be retained in coffee. It is possible to recognize that. The product obtained in this way contains some waxy substances, and in order to maintain quality, it may be necessary to leave it at a low temperature.
Depending on the purpose, the precipitate or waxy substance produced by cooling and standing can be filtered out and used by a forced method, and the water-soluble coffee flavor components remain as good.

Furthermore, for the purpose of maintaining quality stability, antioxidants such as natural vitamin E and vitamin C can be added, and even in this case, the flavor is not affected and the aroma remains unchanged.

In addition, if necessary, the fraction of the distillate may be adjusted to roasting temperature or pH.
It can also be done by value.

The water-soluble coffee flavor components thus obtained can be used in coffee products such as roasted coffee beans, roasted and ground coffee beans, coffee extract, powdered coffee, coffee, coffee drinks, and coffee-containing soft drinks. The original flavor is enhanced and the taste is improved. In this case, the amount of reduction used for the coffee product is not particularly limited, but can be arbitrarily determined by taking into account the moisture content of each product. In addition, water-soluble coffee flavor components can be used for a wide range of foods or luxury items, for example, from 0.05 to
By adding 50%, usually 0.05 to 20%, it can be used to strengthen or reinforce the original aroma, flavor, or flavor of foods or luxury goods, or to suppress unpleasant aromas, flavors, or flavors in them. can.

In addition to the various coffee products mentioned above, the flavor components obtained according to the present invention can be used in breads, baked confectionery, Western confectionery, cakes, rice crackers, snack foods, strawberry colate, cocoa, chewing gum, jam, and candy. beverages,
Examples include soft drinks, ice cream, and frozen desserts.

〔Effect of the invention〕

In the present invention, by inoculating green coffee beans with Aspergillus aspergillus and culturing it in liquid to produce a roasted coffee flavor component, a larger amount of coffee flavor component was obtained than in the conventional method. This coffee flavor component aqueous solution is free from excessive thermal decomposition and oxygen-induced oxidation reactions, and has an extremely natural coffee flavor, which is useful when added to coffee products and other luxury goods. can provide a pleasant flavor with enhanced flavor. Additionally, the production method of the present invention is relatively simple to operate and is suitable for large-scale production of coffee flavor components.

〔Example〕

The present invention will be explained below with reference to examples and application examples, but the present invention is not limited to these examples.

Example 1 Green coffee beans, Brazil Nα2, were passed through a pulverizer (e.g., Pulverizer, manufactured by Fuji Powder Well Co., Ltd.) to obtain 180 g of ground coffee beans with a mass of 16 meshes, and defatted peanuts were also run through a pulverizer to obtain pulverized defatted peanuts with a mass of 16 meshes 4.
I got g. These include malt extract (powdered by Difco)
10g and Tomitsu (Hinode Tomitsu, Dainippon Sugar Co., Ltd.) 10g
Add lactic acid (purity 85) and mix well.
% or more, Nippon Rika) Ig was added to 876 g of an aqueous solution with stirring to make a suspension, and then sterilized using a pressure sterilizer (e.g.
120℃ using automatic sterilizer HA-24 (manufactured by Tade Seisakusho)
Sterilize for 11 hours. The pH after sterilization was 4.90.

1080 g of the suspension cooled to below 30°C after sterilization was placed in a 3e separable flask (hereinafter referred to as flask) equipped with a stirrer, sterile air inlet and outlet, thermometer and temperature sensor, cooling device, and receiver for water distillation. and stirred (60~
70 rpm) air (4, i/min). The air outlet leads to a cooling device and is connected to a receiver for water distillation.

Meanwhile, a temperature-adjustable vegetable oil bath was preheated to 40°C.
Place the flask in an oil bath to start koji making, and for up to 24 hours after the start, keep the temperature inside the flask at 30-35°C, and in the oil bath at 38-40°C.
Then, for the next 24 hours, the flask was kept at 35-40°C and in an oil bath at 40-45°C, and after culturing for a total of 48 hours, the koji was released.

During the elapsed period until the koji is released, the pH of the suspension in the koji is
1 weight, the action status of Aspergillus aspergillus, aroma, etc. were analyzed (
(See Table 1). At that time, the amount of water distilled off was 388 g, and the weight of the suspension at the koji release stage was 692 g, which had a slight koji odor.

Next, under stirring (200 to 250 rpm), nitrogen gas was flowed at 31/win to raise the oil bath temperature to 120 to 125°C, and at normal pressure and flask internal temperature of 100°C or less, excess moisture in the suspension was almost completely removed. It was completely removed. The weight of the contents at this time was 210 g, and the temperature inside the flask was 105
The temperature was ~110°C, and the aroma did not disturb the koji odor very much.

Furthermore, under stirring (200-250 rpm), nitrogen gas was flowed at 31/l1 inch to raise the oil bath temperature to 210''C, and when the temperature inside the flask reached 175°C (distilled amount 25g), the pre-prepared superheater was heated. A mixture of water vapor and nitrogen gas is sent into the flask instead of nitrogen gas,
Heating was continued, and after 135 minutes, when 1200 g of a water-soluble flavor liquid containing some waxy solids was obtained, heating was stopped by removing the flask from the oil bath, and the flask was cooled by blowing cold air with a simple blower. and collect the roasted and ground mixture.

The water-soluble flavor liquid obtained by the above roasting was allowed to stand overnight at 5°C, and the resulting waxy substances were filtered out under reduced pressure using a filter paper (filter paper Nα6 manufactured by Toyo Roshi Co., Ltd.). Analyze according to conventional methods. The properties of this filtrate were pH 3, oO, acidity as citric acid 0.23%, Br 1x1.3, and caffeine content 0.005% by weight/volume.

The water-soluble coffee flavor liquid (A), which is a product of the present invention, and the water-soluble flavor liquid (RO) obtained by roasting without liquid culture (koji making) using the hydrothermally added raw materials in Example 1 of the present invention. ) was diluted to 115,000 to 1/100 with drinking water, and three expert panels determined the threshold value that gave the desired flavor.
It was 000.

Next, a panel of three experts conducted a similar dilution ratio to determine the desired strength of coffee aroma, sourness, and body, and the results were 1/600 and 1/300, respectively. Furthermore, the flavor intensity of both Kl and (Ilff) was compared in drinking water at 1/2000.1/1000. L1500.1
/300.1/200° When diluted to 1/100 and determined by an expert panel, it was found that at any dilution rate
is stronger, and the strength of B) is 3.0.2 of (B), respectively.
．． 6.2.3.2.0.1.8 times, the higher the dilution rate, the higher the flavor intensity of (A) was obtained, and at any dilution rate, B) had a more desirable coffee flavor. This was my opinion.

Examples 2 to 4 Coffee flavor components were prepared in the same manner as described in Example 1, except that the nutrient source, type of koji mold, liquid culture time, and roasting temperature used in Example 1 were changed as shown in Table 1. An aqueous solution was prepared. The results are shown in Table 1.

(Margins below main line) Application example 1 When used in iced black coffee Water-soluble coffee flavor liquid obtained by using the hydrothermally added raw materials in Example 1 and roasting without liquid culture (koji making) A flavor comparison between the coffee flavor liquid and the water-soluble coffee flavor liquid (2) obtained in Example 1 was carried out using the following iced black coffee.

The same green coffee beans as used in Example 1 were roasted to a French level using a conventional method, and the roasted coffee beans were extracted with water at a temperature of 150° C. and a pressure of 15 kg/a+1, and then the coffee extract was extracted with water. It was diluted with water to obtain a drinkable level of Br1x 1.0, which was used as iced black coffee. 1/300 and 1/600 amounts (both weight ratios) of the above water-soluble coffee flavor liquid and (2) were added to this black coffee for ice cream, and the mixture was bottled at 120°C and 115°C.
After being sterilized under pressure for several minutes, it was left to cool, opened at 7°C, and the aroma and flavor immediately afterward were compared by a panel of five people. As a result, all five panelists agreed that the aroma immediately after opening was the same, and that the flavor when drinking was unanimously superior and stronger. This shows that the water-soluble coffee flavor liquid obtained in Example 1 of the present invention has more than twice the flavor intensity as compared to the water-soluble coffee flavor liquid obtained without the koji mold treatment.

Application Example 2 When used in powdered coffee The same green coffee beans as those used in Example 1 were roasted to a medium level using a conventional method, and the roasted coffee beans were roasted at a temperature of 150°C and a pressure of 15 kg/d. Extract with water,
This was then spray dried into powdered coffee. on the other hand,
The coffee flavor component aqueous solution obtained in Example 1 and (2) were added to this in a weight ratio of 3% and 1.5%, respectively, and the mixture was flavored and granulated.

Transfer 10 g each of these to a wide-mouth glass container with a content of 1100 rIi and conduct a sensory test for the aroma upon opening.Also, weigh 3 g each and dissolve in 200 rIi boiling water to determine the pleasant aroma when hot for drinking. A sensory test was conducted to determine the quality of the flavor. As a result of a sensory test conducted by a panel of 10 people, 6 people answered that the aroma when opening the bottle was excellent, and 4 people answered that it was a good answer. Regarding the drinkable version, 9 out of 10 panelists answered that the product marked with ■ was superior in both aroma and flavor, and 1 panelist answered that there was no difference. This indicates that the water-soluble flavor liquid obtained in Example 1 of the present invention has more than twice the flavor intensity as the water-soluble coffee flavor liquid obtained without the koji mold treatment.

Applicant: Takasago Fragrance Industries Co., Ltd. Agent: Patent attorney Yusuke Hiragi

Claims (7)

[Claims] (1) Grind green coffee beans and inoculate them with Aspergillus oryzae.
Cultivate at H6.5-3.0 and keep the culture at 130-210°C.
1. A method for producing roasted coffee flavor components, which comprises roasting the coffee and collecting the generated flavor components. (2) The method for producing a roasted coffee flavor component according to claim 1, wherein the koji mold is miso koji and/or soy sauce koji. (3) The method for producing a roasted coffee flavor component according to claim 1, wherein the culturing is carried out in the presence of a nutrient source. (4) The method for producing a roasted coffee flavor component according to claim 3, wherein the nutrient source is one or more selected from malt, molasses, defatted peanuts, defatted sesame, and defatted rice bran. . (5) The method for producing a roasted coffee flavor component according to claim 1, wherein the pH adjuster is lactic acid and/or citric acid. (6) Claim 1, characterized in that the roasting is performed by indirect heating in a mixed flow of inert gas and superheated steam.
A method for producing the roasted coffee flavor component described in Section 1. (7) The method for producing roasted coffee flavor components according to claim 1, characterized in that the generated flavor components are collected by condensation at a temperature of 5° C. or lower.