JPH025825A - Production of natural bitter substance - Google Patents

Abstract

PURPOSE:To obtain an inexpensive natural bitter substance having extremely strong bitterness with high safety by treating a roasted coffee extract solution with a styrene-divinylbenzenebased or methacrylic acid ester-based synthetic cellular resin adsorbent. CONSTITUTION:Roasted coffee is extracted with water or a water-miscible hydrous organic solvent, such as methanol, by a conventional method as a method for producing a natural bitter substance utilizable in wide fields of foods, drinks, medicines, etc. The resultant extract solution is previously ultrafiltered to remove high-molecular weight browned substances. The obtained filtrate is then subjected to contact treatment with a styrenedivinylbenzene-based or methacrylic acid ester-based synthetic cellular resin adsorbent by continuous treatment with a column, etc., and subsequently eluted with a water-miscible organic solvent, such as ethanol, to afford the objective favorable and extremely safe bitter substance without any offensiveness.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing a natural bitter substance that is not unpleasant and can be used in a wide range of fields such as food and drink, medicine, etc.
More specifically, the present invention relates to a method for producing a natural bitter substance, which comprises treating roasted coffee extract with a styrene-divinylbenzene-based or methacrylic acid ester-based synthetic porous resin adsorbent, and collecting the adsorbed components.

(Prior art) Although the sensation of bitterness in food and beverages is generally not well-liked, on the other hand, there are people who experience bitterness as seen in beer, coffee bitter drinks, certain spices, etc. There are also food and drinks. Many substances, such as alkaloids, terpenes, glycosides, amino acids, peptides, and nitro compounds, are known to cause the characteristic bitter taste of these foods and drinks.

In addition, many proposals have been made regarding bittering agents for the purpose of adding bitterness to foods and drinks.

For example, a bittering agent containing a specific uracil compound having a bitter taste (Japanese Unexamined Patent Publication No. 60-66953);2. 6.
Bitterness imparting agent consisting of 1-,6''-tetrachloro-2,6゜1-6-tetradeoxymannosucrose (Japanese Unexamined Patent Publication No. 1983-92669); Limonin (limonin)
moninL nomilin+
Reproduction of flavors, etc. by adding Hali-ngin to food and drink products (US Pat. No. 4,479,972);
-andtetra-, a proposal to use benzoate as a bitter substance in food and drink (British Patent No. 48251);
Proposal to add crine) as a bittering agent to beverages such as bitter lemon instead of quinine (West German Patent No. 265418)
No. 4 details! j); theobromine
e) and dibebutides having a bitter taste, such as cyclophenylalanylphenylalanine (cyc 1opheny
l-alanylphenyl&1anine), cyclophenylalanylvaline (cycloph-eny
A proposal to add bitter notes such as lanylvaline to food and drink products (as specified in West German Patent No. 2445674;
h-ulupo obtained by oxidizing h-ulupo
ne) as a bitter component of beer (West German Patent No. 23)
48058) and many other proposals.

(Issues to be solved by the invention) The above-mentioned conventional proposals all have problems with safety as food additives, have complicated preparation methods, are physiologically active and have restrictions on use, etc. It has many drawbacks such as poor solubility in water, and is not always satisfactory.

The purpose of the present invention is to overcome the drawbacks of these conventional proposals and provide an industrially advantageous and stable supply of inexpensive and highly safe natural bitter substances by simple means from readily available natural raw materials.

(Means for solving the t! problem) It is well known that the main bitter component of ordinary roasted coffee, such as light roasted and medium roasted coffee, is caffeine. The bitterness of coffee becomes stronger depending on the degree of roasting, and for example, deeply roasted coffee beans such as Italian, French, and Brasilia roasted coffee beans have a very strong bitterness even though they contain almost no caffeine. The chemical composition of these bitter substances is still unknown, and it is unknown that they can be used as bitter-tasting agents in foods and drinks.

Based on these findings, the present inventors have intensively investigated a method for producing a natural bitter substance from roasted coffee. As a result, when roasted coffee extract is treated with a styrene-divinylbenzene-based or methacrylic acid ester-based synthetic porous resin adsorbent (hereinafter sometimes simply referred to as a synthetic adsorbent), the adsorbed components are extremely strong. It has been found that it has a bitter taste, is not unpleasant, has excellent palatability, and is an extremely versatile bitter substance.

Furthermore, if roasted coffee is extracted with water by a conventional method and the resulting extract is ultrafiltered before being treated with the synthetic adsorbent resin, colored substances and insoluble polymeric substances can be fractionated. It has been found that a highly bitter substance with high -i purity can be obtained by treating the ultrafiltrate with a synthetic adsorbent resin and eluting the adsorbed components with a water-containing water-miscible organic solvent. Ta.

Hereinafter, the specific content of the present invention will be explained.

As the coffee beans that can be used in the present invention, any type of coffee beans that are commonly used for drinking, such as Arabica and Robusta, can be used.

These coffee beans are roasted to about 200 to about 250 by a conventional method.
Roasting process at ℃. Although the degree of roasting is not particularly limited, slightly deeply roasted coffee beans can be suitably used. Further, roasted coffee beans can be used by pulverizing them as they are, but they may also be used as a residue from which volatile aroma components have been recovered by steam distillation or inert gas, and this residue can also be used in the present invention. Be included in roasted coffee.

In the extraction process, roasted and ground coffee is extracted using water or a water-containing water-miscible organic solvent such as methanol, ethanol, 2-propanol, acetone, methyl ethyl ketone, etc. with a water content of about 5 MIk% or more. Extract. These water or water-containing water-miscible organic solvents are usually used in an amount of about 2 to about 50 parts by weight per 1 part by weight of roasted and ground coffee, and extraction is carried out at a temperature of about 20 to about 95°C. Either a batch method or a continuous method using a column can be employed.

The obtained extract is used as it is in the case of water extraction, or after the content of the organic solvent is reduced to about 20% by weight or less by means such as distillation in the case of a water-containing water-miscible organic solvent extract.
By contact treatment with a synthetic adsorbent, the bitter substances in the coffee extract can be adsorbed onto the adsorbent.

In a more preferred embodiment, prior to the synthetic adsorbent treatment, the water or water-miscible water-containing organic solvent extract of roasted coffee is ultrafiltered in advance using an ultrafiltration membrane with a molecular cutoff of about 500 to 20,000. By doing so, high molecular weight browning substances and the like can be removed.

Such ultrafiltration membranes include, for example, cellulose acetate,
A synthetic polymer porous membrane made of polyvinylidene fluoride, polyacrylonitrile copolymer, polysulfone, polycarbonate, polyolefin, etc., with a molecular weight cutoff of about 500 to
Any type of ultrafiltration membrane module such as a flat membrane, hollow fiber, plate, tube, or spiral wound membrane can be used as long as it has a membrane capacity of about 20,000.

The ultrafiltration process may be either a pressure filtration method or a negative pressure filtration method, and any one of a one-pass type, a multi-stage filtration type, and a circulation type can be adopted.

The filtrate obtained by ultrafiltration is then contacted with a synthetic adsorbent as described below to adsorb bitter substances.

The styrene-divinyl synthetic porous resin adsorbent used in the present invention has, for example, a specific surface area of about 300 to about 700 rn2/g: a pore volume of 0.7 to about 1
, 1 ml/g: Mention may be made of resins having physical properties in the range of pore radius from about 50 to about 1300 angstroms. These resins are commercially available, such as Diamondion (HPIo, 20, 30.40, 50; 5P2
06,207) C Mitsubishi Kasei Co.; Amb e
r l i t e (XAD-2, XAD
-4) (Rohm &Haas); Hitachi Gel (#3010, #3011, #3019) [Hitachi Chemical], and the like.

Examples of the methacrylic acid ester-based synthetic resin adsorbent include resins having a specific surface area, pore volume, and pore radius comparable to those of the styrene-divinylbenzene-based synthetic resin adsorbent; Commercially available products include, for example, Diaion (HPIMG, 2MC;) [Mitsubishi Kasei];
-7, XAD-8i) [Rhom & Haas].

The contact treatment with the synthetic adsorption resin can be carried out in any manner, such as a batch process or continuous treatment using a column, but it is preferable to use continuous treatment using a column filled with the adsorption resin.

The conditions for the above contact treatment can be selected as appropriate depending on the type of coffee beans, degree of roasting, concentration of coffee extract, etc., but for example, as conditions for continuous treatment using a column, 1 volume of synthetic adsorption resin An example of such conditions is that about 1 to about 50 volumes of coffee extract are passed through at a liquid temperature of about 5 to about 80° C. and a flow rate of SVVO21 to about 10.

The bitter substance of the present invention can be obtained by eluting the bitter substances in the coffee extract adsorbed onto the synthetic adsorbent through such contact treatment from the adsorbent.

The solvent used for the elution has a water content of about 0 to about 95%,
Preferably, water-miscible organic solvents having a water content of about 20 to about 60% can be used, such as methanol, ethanol, acetone, propylene glycol, and the like.

The obtained eluent can be used as it is as a bitter substance solution if a solvent that is ingestible to the human body such as ethanol is used; natural bitter substances can be obtained.

The natural bitter substance of the present invention can be in any form depending on the intended use; for example, it can be in the form of a solution, a paste, a syrup, or an emulsion as described above; By using appropriate excipients, lubricants, and carriers, it can be made into powder, granule, or tablet forms.

Hereinafter, preferred embodiments of the present invention will be explained in more detail with reference to Examples.

(Example) Example 1 Roasted and ground coffee was subjected to column extraction with hot water to prepare a 10.5° Lef Bwax (hereinafter referred to as Bx) coffee extract.

Synthesize 2000g of this coffee extract with adsorption tree 1
Diameter 3c filled with sP-207 (Asahi Kasei) 100ml
0, which was passed through a glass column with a height of 14 cm at Sv5.
Then, after washing the column with 200 ml of softened water,
The adsorbate was eluted using 200 ml of 75% ethanol. The solvent was collected from the obtained eluate using a rotary evaporator under reduced pressure conditions of 20 to 30 mmHg, and Bx
35 g of the natural bitter substance of the present invention having a temperature of 80 degrees was obtained. This bitter substance had a strong bitter taste that was not unpleasant (Product 1 of the present invention).

Example 2 2000 g of coffee extract (BxlO, 5') obtained in the same manner as in Example 1 was subjected to circulation flow ji2-41 using an ultrafiltration module (AIL-1010, fractionated molecules ff16000: Asahi Kasei). /min; pressure 20
~30mmHg; yi overspeed 0.5~0°71/HR
Negative pressure ultrafiltration was performed at room temperature under the following conditions. Then soft water 2
00g was used to extrude, and the liquid was passed through 1900g (Bx8.O
) was obtained.

This filtrate was used in 5P- of φ3X14c+a used in Example 1.
Adsorption treatment was carried out by passing liquid through a 207 resin column at SV 6 to 8. After washing the column with 200 g of softened water, the adsorbed matter was eluted using 300 g of 50% ethanol to obtain 300 g of an eluate.

The eluate was concentrated to dryness under reduced pressure to obtain 20 g of the natural bitter substance of the present invention.
Inventive product 2), the dried product had a strong coffee-like bitterness.

Example 3 500 g of roasted and ground coffee was packed into a φ12 x 30 cm glass column, and 2000 ml of ethanol with a concentration of 40% was added.
1200 g of coffee extract was obtained. This coffee extract was subjected to an ultrafiltration treatment for fractionated molecules floo00 in the same manner as in Example 2.Then, the resulting permeate was concentrated under reduced pressure to recover ethanol. This concentrated solution was used in Example 1 for the φ3. 5P2 of OX14cm
0? Adsorption treatment was carried out by passing liquid through the resin column at S 6 to 8. Then, after washing the column with 200 g of softened water,
The adsorbate was eluted using 300 g of 75% ethanol to obtain 280 g of eluate. This eluate was condensed to dryness under reduced pressure to obtain 30 g of the natural bitter substance of the present invention (Product 3 of the present invention). The obtained dried product had a strong coffee-like bitterness.

Example 4 Roasted and ground coffee (for iced coffee, L value 17.5)
Extract 100 g with hot water at 95° ± 2°C, B x ,
1000 g of 3.0 coffee extract was prepared. Using this coffee extract, make a coffee drink with the following composition.
Manufactured.

Granule 17! 150g Skimmed milk powder 18g Whole milk powder 10g Caramel 3g Coffee extract 420g Bitter substance (invention product 1) 0.2g Product composition Sugar content 9.3° Sterilization 120°C - 20 minutes In the above composition, natural bitter substance (invention product 1) 1) 0.2g
We investigated the amount of coffee extract required to remove the coffee extract and exhibit an equivalent bitterness. In other words, the amount of water added was reduced by an amount equivalent to the increased amount of coffee extract, and the total amount was 2000 m
1 of coffee drinks were produced. In addition, when the pH decreased due to the increase in coffee extract, sodium bicarbonate was added as appropriate to match the pH with that of the coffee beverage having the above composition.

The evaluation method was sensory evaluation (two-point comparison method) by 20 well-trained sensory testers.

As a result, the amount of coffee extract required to exhibit the same flavor as the above-mentioned coffee drink was approximately 650 to 660.
It was g.

(Effects of the Invention) Since the bitter substance obtained by the present invention is made from coffee, which is used for daily drinking, it is extremely safe and exhibits a pleasant bitter taste that is not unpleasant at all, and is suitable for all applications that require bitter taste. It can be used without any restrictions. In particular, it can be suitably used in coffee drinks, coffee jelly, etc., as well as beverages such as beer, Benedictine liqueur, wine, lemonade, tonic water, and sports drinks; instant coffee, bitter chocolate, snacks, etc. It can be incorporated as a vehicle. It can also be used as non-edible or repellent agents by imparting bitterness to pharmaceuticals, industrial chemicals, plant seeds, etc.

Accordingly, the addition amount can be exemplified from about 0.02 to about 10%.

(1 other person)

Claims (1)

[Claims] 1. Natural bitterness characterized by treating roasted coffee extract with a styrene-divinylbenzene-based or methacrylic acid ester-based synthetic porous resin adsorbent and collecting the adsorbed components. Method of manufacturing a substance. 2. The method according to claim 1, wherein the extract is an extract obtained by ultrafiltrating a water extract of roasted coffee.