JPH0630704A - Favorite beverage having new flavor - Google Patents

Abstract

PURPOSE:To obtain a favorite beverage excellent in flavor and aroma by mixing an extract solution of coffee beans with an extract solution of a coffee leaf. CONSTITUTION:The favorite beverage is obtained by mixing 100 pts.wt. soluble solid prepared from an extract solution of coffee beans with preferably 1-100 pts.wt. soluble solid separated from an extract solution of a coffee leaf.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage of preference having an unprecedented aroma and flavor by mixing coffee leaf extract with coffee.

[0002]

2. Description of the Related Art Generally, coffee is obtained by crushing roasted coffee beans and extracting with hot water, and then drinking the coffee as it is or after adding sugars, milk components and the like. However, when making coffee, it is difficult to extract while extracting the unique aroma of the beans used,
When extracted by a general method, even if the beans used are different, the taste becomes monotonous with no characteristics.

Further, since it is cheap and simple, instant coffees produced by freeze-drying have come to be drunk a lot, but in these, the extracted coffee liquid undergoes various processes such as freeze-drying. Therefore, the excellent flavor derived from coffee beans has been lost. Therefore, while making the most of the flavor mainly with coffee,
It is desired to develop into a new beverage with a higher flavor and a new flavor, but in reality, coffee has a strong flavor of coffee itself as compared to black tea and other teas,
Adding a new flavor is difficult.

Therefore, for example, as a method of imparting a new flavor, the addition of flavors, extracts, etc., which has been conventionally used, is not only accompanied by the increase in the price depending on the amount added, but also the original flavor of coffee is impaired by the addition. easy. Therefore, while using the original flavor of coffee,
No new favorite beverage having both aroma and flavor has been developed yet.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and the inventors of the present invention have achieved a higher scent while utilizing the original aroma and flavor of coffee, and the conventional scent is high. We conducted intensive research to develop a favorite beverage having a new flavor that did not exist, and a new flavor that also satisfies economical product quality. As a result, they came to recall the use of coffee tree leaf extract, which is widely cultivated in tropical and subtropical regions as a raw material for coffee, as a mixture with coffee.

[0006] Since coffee beans are collected from beans as a raw material for coffee, when new shoots emerge, waste leaves are cut down to increase coffee yield. If this waste leaf can be reused, the unused resources can be validated, and there is an advantage that the raw material cost is almost unnecessary. Therefore, a study was conducted on the leaves of coffee tree, and it was found that no matter what kind of treatment such as drying, semi-fermenting / fermenting, roasting, etc., the leaves produce an unprecedented and excellent aroma. It was Furthermore, by mixing a liquid (extract) obtained by extracting the above coffee tree leaves (coffee leaves) with warm water into coffee, while making the most of the original flavor of coffee, it is more similar to the fermented odor derived from coffee. The present invention has been accomplished by discovering that an excellent flavor can be imparted and that a favorite beverage having an unprecedented aroma height and flavor can be obtained.

[0007] An object of the present invention is to provide a favorite beverage having an aroma and a flavor which are not available in the past, while utilizing the original flavor of coffee.

[0008]

The above object is achieved by a tasted beverage having a novel flavor characterized by mixing a coffee bean extract and a coffee leaf extract.

Next, the present invention will be described in detail. The coffee bean extract used in the present invention may be a coffee extract as it is extracted from coffee beans or an instant coffee liquid in which instant coffee powder once dried and powdered is dissolved.

Next, the coffee leaf for obtaining the coffee leaf extract used in the present invention may be any plant of the genus Coffea, and is usually easily available, such as Arabica or Robusta cultivars. The young leaves may be used alone or in combination of two or more. Further, as the young leaves, among those that are cut off as waste buds during coffee leaf cultivation, those having a length of 4 to 10 cm or less and a width of 1 to 3 cm or less on the branch tip side are optimal.

The coffee leaf tea used in the present invention may be one obtained by simply drying the above-mentioned coffee leaves, one obtained by semi-fermentation and fermentation treatment with an oxidase, etc., one obtained by firing and roasting,
You may use a crushed thing. When an unfermented dried coffee leaf extract is used, the flavor of the obtained favorite beverage is good after-tearing, and a freshness is imparted, and when an roasted coffee leaf extract is used, a favorite beverage A light roasted odor is added to. In addition, when a semi-fermented or fermented coffee leaf extract is used, it relieves the bitterness peculiar to coffee, and imparts a flowery aroma and rich taste similar to the original fermentation odor of coffee, so coffee in particular Suitable for mixing with.

When the above coffee leaves are simply dried, they can be obtained, for example, by washing the coffee leaves with water and then air-drying them indoors for 1 to 2 weeks. In the case of semi-fermentation, for example, coffee leaves are directly exposed to sunlight to be withered, then heated so as not to be charred, then dried with hot air, and further dried with direct sunlight.

[0013] The simply dried coffee leaves have aroma components such as isobutyraldehyde, isovaleraldehyde,
It contains valeraldehyde, hexanol, 1-penten-3-ol, 3-penten-1-ol, cis-2-penten-1ol, cis-3-hexen-1-ol and geranylacetone. In addition, fermented and dried coffee leaves contain ethyl acetate, butanol, 1-
It contains pentene-3ol, amyl alcohol, octanal, 2-methyl-2-hepten-6-one, nonanal, decanal, 1-menthol and α-farnetescene.

The favorite beverage of the present invention is produced, for example, as follows. That is, first, the ground coffee beans are extracted by pouring warm water into the coffee beans extract. on the other hand,
Coffee leaf extract is obtained from coffee leaf tea by boiling water, and this is mixed with the coffee bean extract.

The mixing ratio of the two is preferably 100 parts by weight of the soluble solid content of the coffee bean extract so that the soluble solid content of the coffee leaf extract is 1 to 100 parts by weight. If the mixing ratio is less than 1 part by weight, the effect on the aroma and flavor peculiar to the coffee leaf extract is weak, and if it exceeds 100 parts by weight, the characteristics of the coffee leaf extract are too strong, and the coffee itself is Flavor tends to be impaired.

In the mixing step, (1) coffee beans extract and instant coffee solution are mixed with coffee leaf extract, (2) coffee beans and coffee leaves are extracted simultaneously, (3) coffee Any step may be used, such as extracting coffee beans with the leaf extract, (4) extracting coffee leaves with the coffee extract.

The preferred beverage thus obtained has an aroma and flavor which are not available in the past. Further, it is possible to prevent the amber color tone of the product from being blackened and deteriorated due to the passage of time, and the color tone immediately after the production is maintained.

The mixed solution obtained through the above steps may be drunk as it is, or various sugars, milk components, pH adjusters, emulsifiers, stabilizers and the like may be added. That is, the favorite beverage of the present invention may be applied to coffee-derived favorite beverages such as milk coffee as well as straight coffee. Further, when mixing the coffee bean extract and the coffee leaf extract, the above additives are added,
You may mix.

[0019]

As described above, the preferred beverage of the present invention is a mixture of coffee and an extract of coffee leaves, which is an unused material in coffee cultivation, and the preferred beverage obtained is:
The following effects are recognized. (1) In addition to the flavor of coffee, a very good flavor is imparted by the coffee leaf extract.

(2) When the coffee leaf extract is mixed with coffee, the amber color tone of the product is prevented from turning black and deteriorated over time, and the color tone immediately after the production is maintained. (3) Coffee leaves, which are used as a raw material, are an unused resource and can be effectively used, so they can be obtained at low cost, and the increase in raw material costs due to use can be minimized. be able to. Next, the present invention will be specifically described with reference to examples.

[Examples 1 to 3] Preparation of coffee bean extract 100 g of roasted coffee bean pulverized product was added to pure water 100 at 95 ° C.
Extraction was performed with 0 ml to prepare a coffee extract having a soluble solid content shown in Table 1.

Preparation of Coffee Leaf Extract (Examples 1 and 2) Young leaves of the genus Coffea arabica (Coffea arabica L.) were
In an environment of 20 to 30 ° C, the water evaporates and withers,
Next, this was twisted and fermented with an oxidase. Then, hot air drying was performed at 60 to 90 ° C. for 2 hours to deactivate the enzyme, and fermented coffee leaf tea was obtained.

Example 3 Young leaves of the same type as in Examples 1 and 2 were washed with water and dried to obtain unfermented coffee leaf tea. 50 g of each of the above-treated coffee leaves is heated to 70 ° C.
Was extracted with 3000 ml of pure water to prepare a coffee leaf extract having a soluble solid content shown in Table 1.

Next, the coffee bean extract and the coffee leaf extract were mixed in the proportions shown in Table 1 and adjusted so that the total soluble solid content was 0.44 to 0.46% by weight. , Got a favorite beverage.

(Comparative Example) The coffee bean extract was not added with the coffee leaf extract, and the total soluble solid content was 0.45.
A favorite beverage was obtained in the same manner as in Example 3 except that the solution was adjusted to be a solution by weight.

With respect to the color tone of the above manufactured product, the change with time was visually observed 15 days after the manufacturing, and further, 10 expert panelists carried out a sensory evaluation of aroma and flavor. The above results are summarized in Table 1.

[0027]

[Table 1] (Note) Quality evaluation standard Color tone: Visual evaluation of samples after 15 days ◯ = Good, × = Poor (black change) Flavor: 3 = Very good 2 = Slightly good (poor in terms of aroma) 1 = Normal ( There is no novelty in flavor)

The preferred beverages of the examples all had good color tone and flavor. Particularly, in Examples 1 and 2, since the extract of coffee leaves subjected to semi-fermentation and fermentation treatment is used, the bitterness peculiar to coffee is alleviated, and a flowery aroma and rich taste similar to the original fermented smell of coffee are provided. It was imparted and had a better flavor. On the other hand, since the coffee beverage extract was not added to the favorite beverage of Comparative Example, the product turned black over time. Further, the coffee leaf extract did not impart a good flavor, and was slightly inferior in terms of aroma and flavor.

Claims (1)

[Claims] 1. A favorite beverage having a novel flavor, characterized in that a coffee bean extract and a coffee leaf extract are mixed.