JPS6243650B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] The object of the present invention is to enhance the flavor of instant coffee, which conventionally loses most of the flavor components inherent in coffee beans during the manufacturing process. Furthermore, in response to the recent appearance of so-called copy foods and the diversification of tastes, it is an object of the present invention to supplement other natural or artificial flavor substances. The present inventor has previously discovered that saccharified modified starch, which is obtained by treating starch with acid or enzymes and has a DE value of 5 to 20 and a water content of 10% or less, is harmless in terms of food hygiene and adsorbs and encapsulates other flavor substances well. Knowing that it has the property of contacting or delicately dissipating it, has excellent durability, emulsifying property, powdering property, etc., and can be obtained at low cost, we manufactured a flavor-enhancing carrier using this material as a base material, He invented the use of this product in general processed foods (Japanese Patent Application No. 59-48390 (Japanese Unexamined Patent Publication No. 60-192568)). (Note) DE value is Dextrose Equivalent value, which is an internationally recognized value defined as DE value = direct reducing sugar (expressed as glucose)/solid content x 100. The present invention applies the characteristics of this specific saccharified modified starch to enhance the flavor of instant coffee. [Structure of the Invention] Generally, green coffee beans contain an oily component called coffee oil, which is the main component of the so-called coffee flavor. Alternatively, a considerable amount still remains in the bean husks after roasting, grinding, and extraction under high temperature and pressure of green coffee beans, which is the conventional method for producing instant coffee powder, and these are compressed in a press under heat. It can be collected by filtering the extracted liquid, but commercially available products are also available, and the ratio is generally volatile: non-volatile: 10-20%: 90-80%. It is a mixture. The present invention uses this coffee oil with a DE value of 5 to 5 as described above.
20 and adsorbing and encapsulating it in saccharified modified starch having a moisture content of 10% or less to produce a carrier, and the production of a flavor-enhancing preparation by adding this carrier during or after the production of instant coffee powder. . First, a carrier is manufactured by adsorbing and including coffee oil in saccharified modified starch with a DE value of 5 to 20 and a moisture content of 10% or less. First, 98 to 70 parts by weight of saccharified modified starch and 2 to 30 parts by weight of coffee oil 30 to 50 parts by weight of this mixture is mixed with 70 to 50 parts by weight of water, that is, 100 to 235 parts by weight of water per 100 parts of the mixture, and an appropriate amount of an emulsifier. Warm to ℃ to activate adsorption and inclusion ability, and stir thoroughly for about 10 minutes to make a homogeneous emulsion. In this case, the mixing ratio of the above-mentioned saccharified modified starch and coffee oil, the mixing ratio and adsorption with water for emulsifying this mixture,
Ranges such as activation temperature for inclusion must be strictly adhered to; deviations above or below these ranges are undesirable as they adversely affect the stability and potency of the carrier product. Further, as an emulsifier, sodium alginate, gum arabic, etc. are sufficient, and no special emulsifier is required. The emulsified mixture thus obtained is processed by suitable means, e.g.
It is dried by spray drying or freeze drying in an atmosphere of 180 to 350°C, and the particle size is adjusted to an appropriate size to produce a carrier for enhancing the flavor of instant coffee. In addition, the carrier powder obtained here is further processed,
For example, it can be commercialized into tablets or easily soluble foaming agents. The above explanation will be supplemented with the following example: Example 1 First, Arabica Blue Mountain Mocha blend beans were heat leached using a conventional method and the remaining bean shells were dried. Prepare about 500g of the roasted meat, which has been properly re-roasted after reducing the moisture content to 5% or less. This material is compressed and extracted using a press under heat, and the resulting liquid is passed through a filter to create coffee oil.
Get 35-40g. Separately, 99.8 g of saccharified modified starch with a DE value of 5 to 20 and a water content of 10% or less and 0.2 g of sodium alginate as an emulsifier were added to 120 g of water, 20 g of the coffee oil prepared in the previous step was added, and the mixture was slowly stirred at room temperature for about 5 minutes. After stirring for a while, the liquid temperature was raised to 60°C, and stirring was continued for 5 minutes to perform adsorption and clathration. Approximately 240 g of the emulsion thus obtained was subjected to spray drying in an atmosphere of approximately 300°C, and the obtained product was adjusted to an appropriate particle size to form a carrier powder for coffee flavor enhancement of approximately 120 g.
get g. A suitable excipient is added to this carrier powder to form a tablet.
The product is vacuum packaged. In this example, instead of 20 g of coffee oil, a flavor-enhancing carrier powder can also be produced by adding the same amount of another artificial flavor substance. Next, the carrier powder for enhancing coffee flavor produced in this way is used by adding it to instant coffee powder separately produced by a conventional method, but it is also added to the extract liquid, which is an intermediate in the production of instant coffee powder, and dried. It can also be made into a product or added to instant coffee liquid just before drinking. Regardless of which of these methods is used to add the carrier composition of the present invention, the mixing ratio should be appropriately determined on the basis of 2 to 10 parts by weight of the carrier composition to 98 to 90 parts by weight of instant coffee powder product. be. By the way, the conventional method for producing instant coffee powder is to roast single or blended green coffee beans, coarsen them to about 10 to 20 pieces, and then grind them into 150 pieces.
Extraction is performed under conditions of ~180°C and 10-20 kg/cm ² to obtain an extract (this extract is a liquid containing 30-40% solid content). It is standard practice to dry this extract by spray-drying at high temperatures or freeze-drying at low temperatures, adjust the particle size appropriately, and use it as a product. Example 2 (Powder mixture) Instant coffee powder prepared separately from 3 g of the flavor-enhancing carrier composition prepared in Example 1 by a conventional method.
Mix evenly with 97g. This product is divided into small portions, vacuum packaged, and sold as a product. Example 3 (Liquid mixing) Approximately 5 g of the carrier emulsion just before being subjected to spray drying in Example 1 was added to 100 g of the extract obtained as an intermediate product in the conventional method for producing instant coffee as described above, and the mixture was stirred for 2 minutes. to obtain a concentrated coffee stock solution. This concentrated stock solution is spray-dried to obtain 40 g of flavor-enhanced instant coffee powder. Sodium bicarbonate and citric acid are added to this flavor-enhanced instant coffee powder by a conventional method for producing effervescent tablets, and the powder is compressed to produce effervescent tablets that are easily soluble in water or hot water. [Effects of the Invention] The method of enhancing the flavor of instant coffee by adding the carrier composition of the present invention not only enhances the flavor lost during production, but also enhances the flavor of other tastes in accordance with the diversification of tastes. It can also be applied to add flavor, and it is said that a carrier composition made of coffee oil obtained from relatively high-quality coffee beans can be added to instant coffee powder made from relatively inexpensive coffee beans to enhance high-grade flavor. There are also advantages. The stability of the flavor enhancing carrier of the present invention is proven by the following experimental results. Experimental Example The carrier composition obtained in Example 1 was vacuum packaged in a small bottle, left in a constant temperature room at 35°C for 6 months, and then taken out and the newly prepared carrier composition.
The results of a sensory test in which participants drank a beverage made by pouring 20 times the amount of instant coffee powder and the same amount of boiling water into both are shown below. Method Men and women (5 people each) aged 18-23, 24-29, and 30-35 were asked to drink newly produced beverages that had passed the above-mentioned long-term testing without telling them the difference between old and new products. The subjects were asked to drink a drink of the same product and write down whether they perceived any difference in flavor. Results [Table]

Claims (1)

[Scope of Claims] 1. 70 to 98 parts by weight of saccharified modified starch with a DE value of 5 to 20 and a moisture content of 10% or less, natural or artificial flavoring 30 to 2
An emulsion consisting of 100 to 235 parts by weight of water, and a small amount of emulsifier is treated at 30 to 70°C to adsorb and encapsulate the flavoring agent in the saccharified modified starch, thereby enhancing the flavor of coffee whose main component is the dried product. carrier composition for 2. The carrier composition for enhancing coffee flavor according to claim 1, which uses, as a natural flavoring agent, coffee oil obtained by pressure extraction from green coffee beans or waste material used as a beverage thereof. 3. The carrier composition for enhancing coffee flavor according to claims 1 and 2, wherein the dried product is obtained by a spray drying method. 4 70-98 parts by weight of saccharified modified starch with a DE value of 5-20 and a moisture content of 10% or less, natural or artificial flavoring 30-2
100 to 235 parts by weight of water and a small amount of emulsifier are processed at 30 to 70°C to adsorb and clathrate the flavoring agent into the saccharified modified starch, thereby enhancing the coffee flavor mainly composed of the dried product. Instant coffee powder 98 prepared separately from 2 to 10 parts by weight of carrier composition for
The carrier composition for enhancing coffee flavor is used as a food by mixing it with ~90 parts by weight or a corresponding amount of a concentrated coffee stock solution before drying in a previous step of its production, and optionally formulating this mixture. Method. 5. A method of using the carrier composition for coffee flavor enhancement as claimed in claim 4, wherein the optionally formulated dosage form is an effervescent tablet.