JPH0147984B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention aims to efficiently extract the fresh and characteristic volatile coffee flavor components characteristic of roasted and freshly ground coffee in a stable state while maintaining a favorable aroma balance, with industrially easy operation and efficiency. Regarding the manufacturing method of coffee flavor that can be obtained. More particularly, the volatile coffee flavor component-containing gas phase is released through steam and/or inert gas into the roasted coffee grounds, preferably under non-steam distillation conditions, without prior condensation. The present invention relates to a method for producing coffee flavor, which is characterized by introducing and trapping a sugar amino reaction product and/or caramel in a solution in an acidic region of PH5 or lower. Although the volatile aroma components of coffee are very important as fresh and characteristic aroma components unique to roasted and freshly ground coffee, they have a low boiling point and are extremely unstable. However, most of the coffee is volatilized or changed using common coffee extraction methods, making it difficult to collect coffee without changing its original freshly ground aroma. Various proposals have been made regarding the collection of volatile aroma components of unstable coffee, such as:
Coffee Processing Technology, Volume 2,
(The AVI Publishing Company, Inc., 1963)
discloses a method for collecting coffee aroma essence by condensing coffee volatile aroma components containing water volatilized under normal pressure or reduced pressure using a refrigerant under heating conditions. However, in order to capture all the volatile aroma components of coffee by this method, it is necessary to use a refrigerant capable of obtaining extremely low temperatures, such as liquefied carbon dioxide gas or liquid nitrogen, which is industrially disadvantageous. Furthermore, the coffee aroma essence containing condensed water obtained in this manner is unstable and has the disadvantage that its color and aroma change within a few hours. Also disclosed are a method in which the volatile aroma components containing the volatilized water are adsorbed onto activated carbon, silica gel, or other adsorbents, or a method in which roasted and ground coffee is extracted together with coffee oil using an organic solvent. . However, even with these methods, for example, in the former case, operations such as heating the adsorbent to desorb the aroma component, or extracting the adsorbed substance using a solvent, and then removing the solvent are necessary. In addition, in the latter case, an operation to remove the solvent is also necessary, and it is inevitable that the aroma components will volatilize or change due to the heat in these operations, and the obtained aroma components will not be the same as the original coffee. It had an unsatisfactory aroma, far from it. Furthermore, as the most common method, a method is disclosed in which water is separated from a fraction obtained by steam distilling roasted and ground coffee, or aroma components are extracted from the fraction using a solvent. however,
As mentioned above, the volatile aroma components of coffee are extremely unstable, and in systems where a large amount of water is present, such as in the condensed fraction obtained by steam distillation, the aroma will change within a few minutes to a few hours. well known. Furthermore, the condensed fraction obtained by steam distillation has a weak aroma and cannot be used as a coffee flavor. Furthermore, in order to concentrate the aroma components of the fraction, the aroma components are extracted from the fraction using a solvent, and the aroma components obtained by removing the solvent have a different aroma balance of the original volatile aroma components. It was completely different and unsatisfactory. According to another proposal, a concentrated liquid consisting of an extract obtained by extracting roasted coffee with warm or boiling water and caramel, and coffee oil obtained from separately roasted coffee and roasted coffee. A method has been proposed for producing coffee oil and a coffee concentrate containing less deterioration of volatile aroma components over time by blending coffee with a condensed fraction obtained by steam distillation (Japanese Patent Application Laid-open No. 124267/1983). In addition to the disadvantage that this proposed method requires many complicated operations, the coffee concentrate produced by this method is produced by using a condensed fraction obtained by steam distillation. As mentioned above, volatile aroma components have already significantly lost the favorable balance of the original roasted coffee aroma, and in a system where condensed water is present, the aroma changes quickly. The process progressed and the concentrate obtained was already unsatisfactory with a marked change in aroma. The present inventors have discovered that the volatile flavor components of coffee are extremely unstable, as described above, and that it is extremely difficult to collect them in the same balance as they have been removed from roasted and ground coffee, and that As a result, the flavor components of coffee obtained by the conventionally proposed method lose the balance of the favorable aroma of roasted coffee, and have virtually lost the favorable aroma of the light boiling point. Focusing on this, we extracted volatile coffee flavor components from roasted and ground coffee without changing its preferred component composition at all, and without disrupting the balance of all components from low boiling point components to high boiling point components. We conducted research on the development of a method to capture this information in a simple and easy way. As a result, the volatile coffee flavor-containing gas phase released through water vapor and/or inert gas into the roasted coffee pulverized product can be produced by sugar amino reaction in the acidic region of PH5 or less without being condensed in advance. By introducing and capturing the aroma of roasted and/or caramel into a solution, it is possible to capture the desired aroma balance of roasted and ground coffee without any change in the light aroma, sweetness, and richness of the roasted and ground coffee, In addition, the resulting coffee flavor is extremely stable, has excellent storage stability, and has a sufficiently strong flavor intensity, making it unique and unique enough to be used as is for flavoring other coffee products without concentrating. I discovered that it gives a unique coffee flavor. Further, according to the present invention, when producing volatile coffee flavor components, if roasted and ground coffee is packed in a column, after collecting the coffee flavor components, the ground coffee is continuously soaked in water or a solvent. By performing an extraction process using the above-described extraction process, it is possible to extract coffee flavor components with a higher boiling point and non-volatile taste components exhibiting the bitterness characteristic of coffee, which could not be obtained by the above-mentioned release operation, and obtain a coffee extract. Furthermore, when the extract is combined with the coffee flavor obtained by the method of the present invention, it has the light top roastiness, sweetness, richness, and pleasant bitterness of freshly roasted coffee. It has been found that it is possible to obtain a very good coffee extract with Therefore, the object of the present invention is to provide a method that can produce a stable coffee flavor with an easy operation while maintaining its excellent balance without changing the desirable fresh and characteristic aroma peculiar to roasted and ground coffee. is to provide. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. Examples of the sugar-amino reaction product that can be used in the present invention include amino acids and sugars in the presence of water, polyhydric alcohols such as glycerin and propylene glycol, or water-containing products thereof under heating conditions. - Examples of reaction products obtained by carbonyl reaction can be given. Examples of amino acids used in such sugar amino reactions include glycine, alanine, lysine, valine, arginine, glutamic acid, aspartic acid, cystine, serine, proline, histidine,
Examples include amino acids such as methionine, tryptophan, threonine, tyrosine, phenylalanine, isoleucine, and leucine, their salts, and mixtures thereof, and particularly basic amino acids such as lysine, arginine, and histidine, and their salts. Preferred examples include salts and mixtures thereof. In addition, examples of the saccharide that can be used in the glycoamino reaction of the present invention include one or a mixture of two or more aldoses such as glyceraldehyde, threatose, ribose, glucose, and xylose, or dioxyacetone, erythrose, One or a mixture of two or more ketoses such as xylulose and fructose, and one or two deoxy sugars such as 2-deoxyribose and rhamnose.
Examples include mixtures of more than one type of sugar, mixtures of one or more types of oligosaccharides such as maltose and lactose, and mixtures of any combination of the above-mentioned various sugars. Further, the above-mentioned saccharides may be used in combination with α-dicarbonyl compounds such as glyoxal, pyruvaldehyde, and diacetyl. The sugar amino reaction product used in the present invention can be easily obtained by subjecting an amino acid or its salt as exemplified above to an amino-carbonyl reaction (heat browning reaction) with a saccharide. In this heating reaction, preferably, the mixing ratio of the amino acid or its salt and the sugar is 1:1 by weight.
0.0005 to 1:100, more preferably 1:0.005
It is preferable to use the ratio in the range of 1:20 to 1:20. The reaction can be carried out, for example, by mixing an amino acid or a salt thereof and a saccharide, and adding a solvent such as water, ethanol, propylene glycol, glycerin, etc. to the mixture in an amount of about 0.1 to about 1000 times the weight, preferably about 1 to 200 times the weight. , or a mixture of any combination thereof, and heating, for example, at about 60° C. to about 200° C. for about 1 minute to about 150 hours. Particularly preferably, if the sugar amino reaction product obtained according to the title of the invention filed by the same applicant is "Coffee-tasting substance having coffee-like flavor" (Japanese Patent Application Laid-Open No. 52-110873), the present invention can be achieved. This is advantageous in that it not only achieves the object of the invention, but also imparts and enhances the unique taste of coffee. Furthermore, caramel that can be used in the present invention is
For example, sucrose, glucose, or starch can be catalyzed using a weak acid ammonium salt or ammonia, a mixture of a strong acid ammonium salt and a strong acid alkaline earth metal salt, an alkaline sodium compound, sulfite, an amino acid, etc., at normal pressure or Sugar caramel, glucose caramel, starch caramel, and any mixture thereof obtained by roasting at about 100° to about 250° C. in an autoclave can be used. In the present invention, any caramel that can be obtained by, for example, the above-mentioned manufacturing method can be used. It is not limited by various properties such as viscosity and viscosity, and can be appropriately selected and used depending on the characteristics of the target product to which the coffee flavor obtained by the present invention is to be blended. In the present invention, the sugar amino reaction product and/or caramel that can be obtained as described above,
Optionally, introduction of a gas phase containing volatile coffee flavor components, such as lactic acid, malic acid, citric acid, tartaric acid, and any mixtures thereof; edible organic acids or aqueous solutions thereof that are substantially non-volatile under scavenging conditions; is added to adjust the pH to about 5 or less, particularly preferably about 2 to about 4. Further, the concentration of the solution of the sugar amino reaction product and/or caramel can be selected as appropriate, and for example, a concentration of about 5 to about 70% in terms of soluble solid content can be exemplified. The method of the present invention can be carried out, for example, as follows. A column is filled with roasted and ground coffee, and steam and/or inert gas is blown from the bottom of the column to release volatile aroma components in the coffee, thereby obtaining a gas phase containing volatile coffee flavor components. Can be done. The inert gas can be utilized in the form of a heated gas if desired. Conditions for such gas phase extraction can be arbitrarily selected, for example, under normal pressure to pressurization, at about 10°C to about
An example may be a temperature of 180° C. and aeration under conditions of about 30 seconds to about 10 hours. Further, the amount of the solution of the sugar amino reaction product and/or caramel that captures the aroma components in the vapor phase containing the volatile coffee flavor extracted from the vapor phase can be arbitrarily selected. For example, the amount used may be about 0.001 to about 5 parts by weight per 1 part by weight of coffee. Furthermore, to increase the efficiency of trapping volatile coffee flavor components introduced into the solution of sugar amino reaction products and/or caramel, it is preferred that the solution be cooled, eg, maintained at about 20° C. or below. Furthermore, in order to improve the contact between the solution and the gas containing the volatile coffee flavor components, the solution can be stirred, and the container filled with the solution can be alternately filled with approximately horizontal buttful plates in multiple stages. The contact time and contact area between the solution and the aroma component-containing gas can also be expanded by means such as forcing the solution into a container. The coffee flavor obtained by the present invention maintains the favorable aroma balance of roasted and ground coffee, such as the top aroma with a light roastiness, sweetness, and richness, and is extremely stable and has excellent storage stability. and has high flavor intensity,
It can be blended into coffee or coffee-containing foods or luxury items without being concentrated to enhance the unique flavor of coffee. The above coffee-containing foods and luxury goods include:
For example, beverages such as lacto coffee, coffee syrup, yogurt drinks, soy milk drinks, etc.; frozen desserts such as ice cream, ice cream cakes, misole, etc.; Western confectionery such as cakes, castella cakes, coffee jelly, etc.; candy cakes, caramel, and jelly. Confectionery products such as biscuits, chocolate, chewing gum, etc. can be mentioned. Thus, according to the present invention, coffee or coffee-containing foods or luxury foods with enhanced freshly ground coffee flavor are obtained by blending and containing the coffee flavor of the present invention in coffee or coffee-containing foods or luxury foods. can be provided. The amount of the coffee flavor according to the present invention to be added to these coffees or coffee-containing foods or luxury goods can be arbitrarily selected. The amount of coffee extract, coffee-containing food, or luxury item is usually about 0.05 to about 5% by weight, but it can be added in a smaller amount or larger amount if desired. Hereinafter, several aspects of the production and use of the coffee flavor liquid of the present invention will be explained in more detail with reference to Examples. Example 1 10 g of fructose, 8 g of arginine, 2.2 g of glutamic acid, 1.4 g of histidine, 55 g of propylene glycol, and 20 g of water were placed in a 3-diameter flask,
The mixture was heated at ℃ for 6 hours with stirring and then cooled to obtain a sugar amino reaction product. Fresh roasted and ground coffee in a column with a capacity of 500ml
A trap was connected to the outlet of the upper part of the column, and the trap was filled with 40 g of the above sugar amino reaction product whose pH was adjusted to 3.0 using citric acid. The trap part is cooled to 5°C or less, steam is gradually blown in from the bottom of the column to release volatile flavor, and the volatile aroma component-containing gas phase is led to the bottom of the trap and aerated for about 10 minutes while bubbling. Then, the sugar amino reaction product was absorbed and collected to obtain coffee flavor. The resulting coffee flavor had a very strong sweet and light aroma characteristic of roasted coffee. Comparative Example 1 In Example 1, the pH was adjusted to 6.5 using caustic soda instead of the sugar amino reaction product adjusted to PH 3.0.
A coffee flavor was obtained under the same conditions as in Example 1, except that 40 g of the sugar amino reaction product adjusted to 40 g was used. The obtained coffee flavor was diluted 100 times with water, and the coffee flavor of Example 1, which was similarly diluted 100 times with water, was sensory evaluated for flavor and storage stability by 20 well-trained sensory examiners. The results (two-tailed test) are shown in Table 1.

[Table] According to the results in Table 1, the light aroma unique to roasted coffee and the stability of the aroma are both at a significance level of 0.1%.
The product of the present invention in Example 1 was superior to Comparative Example 1. Comparative Example 2 Instead of the sugar amino reaction product of Example 1, an aqueous solution of a mixture of 55 g of propylene glycol and 41.6 g of water was adjusted to pH 3.0 using citric acid, and 40 g of the solution was filled in the trap. A coffee flavor was obtained under the same conditions as in Example 1. The resulting coffee flavor was diluted 100 times with water. Similarly, Table 2 shows the results of sensory evaluation of the coffee flavor obtained in Example 1 diluted 100 times with water in the same manner as in Comparative Example 1.

[Table] Note 1, Note 2...Same as Table 1. From the results in Table 2, both the light aroma peculiar to roasted coffee and the stability of the aroma are at a significance level of 0.1%, and compared to Comparative Example 2, Example 1 The coffee flavor of the present invention was superior. Example 2 Glucose 5g, arginine 3g, lysine 1.2
g, 100 g of water in a sealed container and heated with nitrogen gas.
The mixture was pressurized to 50 Kg/cm ² and heated at 150°C for 30 minutes with stirring, then cooled to obtain a sugar amino reaction product, which was then adjusted to pH 3.0 using citric acid. Continuous countercurrent extraction tower with jacket (φ4cm x 20cm)
Connect four in series, each with roasted and ground coffee.
I prepared 100g. A trap filled with a mixture of 10 g of the sugar amino reaction product adjusted to pH 3.0 and 10 g of a commercially available liquid glucose caramel (40% water, PH 3.5) was connected to the exit of the extraction column. While keeping the jacket of the extraction column at about 95℃ and the trap section at about 10℃, 500ml of nitrogen gas was introduced from the bottom of the first column.
The trap was aerated for 2 hours at a rate of 2 hours, and bubbled in the trap to collect volatile aroma components of coffee to obtain the coffee flavor of the present invention. Next, the trap at the exit of the extraction column was removed, a cooler was attached, and hot water was continuously supplied from the bottom of the first column at a flow rate of 600 ml per hour, and the Brix cooled to 10℃ was supplied from the fourth column.
350 g of 25° extract was obtained. The coffee extract obtained by mixing the entire amount of the above coffee flavor with this extract has a characteristic fresh roasted and ground coffee aroma, an excellent bitter taste, and is stable for a long period of time. I was able to save it. Comparative Example 3 In Example 2, 10 g of the sugar amino reaction product adjusted to PH3.0 and glucose caramel (PH3.5)
10g of sugar amino reaction product instead of 10g of mixture
Coffee flavor and the same amount of Brix 25° extract were prepared under the same conditions as in Example 2, except that the trap was filled with a mixture of 10 g of glucose caramel and 10 g of glucose caramel adjusted to pH 6.5 using caustic soda. and mixed the two to prepare a coffee extract. Next, 173 g of water and 20 g of sugar were added to 7 g of the above coffee extract and mixed to obtain a homogeneous solution, which was then bottled and heat sterilized at 90° C. for 25 minutes to prepare a coffee beverage. Similarly, coffee beverages were prepared using the coffee extract obtained in Example 2, and sensory evaluations regarding flavor and storage stability were performed on these beverages by 20 well-trained sensory examiners. The results are shown in Table 3.

[Table] Note 1, Note 2...Same as Table 1.
From the results in Table 3, Example 2 was significantly superior to Comparative Example 3 in both the light aroma characteristic of roasted coffee and the stability of the aroma at a significance level of 0.1%.

Claims (1)

[Claims] 1. A gas phase containing volatile coffee flavor components released through water vapor and/or inert gas into a roasted coffee pulverized product is in an acidic region with a pH of 5 or less without being condensed in advance. A method for producing coffee flavor, which comprises introducing and trapping a sugar amino reaction product and/or caramel in a solution. 2. Claim 1, wherein the sugar amino reaction product is a heating reaction product of an amino acid or a salt thereof, in which 70% or more of the total amount of the amino acid or salt thereof is a basic amino acid or a salt thereof, and a saccharide. Manufacturing method described.