JPS63152946A - Coffee flavor and utilization thereof - Google Patents

Abstract

PURPOSE:To obtain a coffee flavor in which fresh and mellow aroma can always be enjoyed in drinking coffee, by sealing aromatic and tasting components separated and recovered from roasted coffee in an emulsifying and dispersing agent. CONSTITUTION:Roasted coffee is extracted with carbon dioxide, preferably in a subcritical or supercritical state to separate and recover aromatic and tasting components, which are then emulsified and dispersed by using a food surfactant or water-soluble low-molecular weight peptide, e.g. enzyme hydrolyzate of fishes, shellfishes, animal.fowl meats, algae or vegetable proteins, etc., or enzymic hydrolyzate of extraction residue of roasted coffee after extracting coffee flavor, etc., and, if necessary, and extender is added to provide a coffee flavor. The resultant coffee flavor is then added to instant coffee, canned coffee and all other coffee products.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention involves mixing oily aroma and flavor components separated and recovered from roasted coffee with an emulsifying dispersant and a bulking agent to obtain a coffee flavor stock solution. The present invention relates to a method of using the present invention as a coffee flavor that imparts a rich coffee aroma by adding it to instant coffee, canned coffee, milk coffee, and other coffee-related products that are poor in aromatic components.

(Prior art) Methods for separating and recovering aroma and flavor components from roasted coffee include extraction using steam or moist inert gas;
Extraction method using organic solvent, compression method, gaseous carbon dioxide (hereinafter referred to as CO) (5 to 40 Kg/cI11), liquid COL, supercritical C02 (Japanese Patent Publication No. 51-33185).

Extraction methods using subcritical CO are known.

As an improvement on the pressing method, a method of adding de-aromatized oil and pressing (Japanese Patent Publication No. 61-50571) has also been proposed.

It has been pointed out that methods using steam or organic solvents have the disadvantage that light aromatic components are lost. Furthermore, the pressing method also has the disadvantage that the aromatic components are altered due to high temperature and pressure, resulting in a burnt odor. It is known that extraction methods using CO□ can generally extract desirable aroma components, and in particular, if supercritical or subcritical CO2 is used, flavor components can be extracted at the same time as aroma components. It is being

The oily aroma and taste components obtained by these methods are added, for example, by direct spraying onto dried instant coffee bag powder. However, when instant coffee is packaged in bottles, it is often used to enclose nitrogen and aromatic and flavor components in such an amount that one can smell the coffee when the bottle is opened.

(Problems to be Solved by the Invention) As mentioned above, when spraying oily aroma and flavor components to instant coffee, or simply sealing it in the bottle with nitrogen gas, when the bottle is first opened, It maintains a fresh coffee aroma, but the aroma quickly loses over time.Furthermore, the aroma and flavor components are oily and have poor water dispersibility, making it difficult to use canned coffee. Even when added to fine ice coffee products, it is not uniformly dispersed, so it is difficult to apply to them.

(Means for Solving the Problems) In view of the above-mentioned situation, the present inventors have realized that aroma and flavor components separated and recovered from roasted coffee can be applied to instant coffee, canned coffee and all other coffee products. Moreover, in order to enjoy its fresh and fragrant aroma, we conducted extensive research on a method of emulsifying and dispersing oily substances using food-grade surfactants and water-soluble low-molecular-weight peptides.

As a result, we obtained the above-mentioned oily fragrance.

Addition of food grade surfactants such as sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, etc. to the flavor components, or by entangling them with water-soluble low molecular weight peptides, or by using a combination of both to make them water-dispersible. If you prepare a coffee flavor stock solution by appropriately diluting it with an extender depending on the use and purpose and add it directly to coffee products, you can immediately soothe your stomach and enjoy the aroma and flavor of fresh drip coffee. This discovery led to the present invention.

Aroma of roasted coffee used in the present invention.

The flavor components may be any of the components separated and recovered by the various methods mentioned above, but in particular, those obtained by extraction using CO2 in a subcritical or supercritical state as an extractant are used to extract flavor components from light aroma components. It is made of the best material.

The food-grade surfactants used in the present invention may be mixed alone, but it is convenient for producing a coffee flavor stock solution if they are diluted in advance with an extender containing the food-grade surfactant. It is.

In addition, water-soluble low molecular weight peptides with a molecular weight of 10.000 are obtained by treating various fish and shellfish, livestock, carrion, algae, and various vegetable proteins by an enzymatic decomposition method (according to the method described in Japanese Patent Publication No. 53-7508). The following peptides can be used advantageously.

The peptide acts like a surfactant to entangle various oils and disperse them well in an aqueous solution, and at the same time has the effect of suppressing the escape of easily volatile flavors.

Usually, low molecular weight peptides obtained by decomposing animal and vegetable proteins have a slightly characteristic odor and taste. However, if aroma and flavor components separated and recovered from roasted coffee are added, these can be completely masked, and oily substances can be dispersed in an aqueous solution without impairing the original flavor of coffee, eliminating easily volatile flavors. Another feature of the present invention is that it has the effect of preventing scattering. Among the low molecular weight peptides mentioned above, the peptide extract obtained by enzymatically decomposing the roasted coffee extract residue after extracting the coffee flavor has, in addition to the above-mentioned effects, its inherent aroma and taste. is also most suitable for the purposes of the present invention.

The coffee flavor obtained in this way may be added by spraying the flavor stock solution to instant coffee as usual, but preferably, it is added directly dropwise when instant coffee is dissolved in hot water, so that it can be immediately added to fresh coffee. It emits the aroma and flavor of drip coffee, so you can enjoy its effects to the fullest.

At this time, the coffee flavor stock solution can be stored in an excessively sized bottle, or the single-use portion can be divided into small packs, sealed, and added to each cup of coffee after opening. Also good.

In addition, the coffee flavor stock solution of the present invention can be added to canned coffee to improve water dispersibility, and can further upgrade canned coffee, which has conventionally not been satisfactory in terms of flavor and flavor. becomes possible.

For milk coffee, a commercially available liquid cream that already contains a food-grade surfactant (the next generation of food-grade surfactants, vegetable fat) is used.

Contains sodium caseinate, stabilizers, etc. ) can be used by simply adding and mixing aromatic and flavor components, but using one entangled with water-soluble low molecular weight peptides has the advantage of imparting a milder flavor.

As a filler, you should choose one that is water-soluble or has good water dispersibility, but for milk coffee, use concentrated milk,
For black coffee, use a concentrated coffee solution,
It's convenient. Using carrageenan as a bulking agent,
It may also be used in the form of a jelly by emulsifying and dispersing it in water.

The mixing ratio of aroma and flavor components, emulsifying dispersants, and bulking agents is not particularly limited, but for example, when using an insoluble low molecular weight peptide as an emulsifying dispersant, one part of aroma and flavor components is mixed with water-soluble low molecular weight peptides. 5-20 copies.

When 20 to 400 parts of bulking agent are used, a coffee flavor stock solution can be suitably prepared.

Favorable results can also be obtained by adding brewed grain vinegar as a stabilizer, ethanol as a disinfectant, and vitamins such as vitamin E and vitamin C as antioxidants to the 1q coffee flavor stock solution.

(Examples) Hereinafter, the present invention will be explained in detail with reference to Examples, but the present invention is not limited thereto.

Example 1 Coarsely crushed roasted coffee 5009 was heated to 29°C 2130°C.
/cI! Using subcritical CO2 as an extractant, 18 g of oily aromatic and flavor components were obtained by the so-called "subcritical extraction method."

Commercially available liquid creamink (manufactured by Nestle, trade name;
Crematop) was added to 100 parts and mixed to obtain a coffee flavor stock solution for milk coffee.

Dissolve commercially available powdered instant coffee in hot water and apply the above coffee flavor stock solution! l (approximately 5 per cup)
In addition, sugar was added, stirred, and served to a panel of five men and women. On the other hand, we also conducted a comparative test by adding commercially available cream mink (regular instant coffee) instead of coffee flavor.

As a result, all 10 people found that ■ ■ There is a clear difference between instant coffee and instant coffee.

■ Products with coffee flavor added have a scent and taste more like real coffee.

It received a high evaluation.

Example 2 1 part of the coffee-flavored oil obtained in Example 1 was added to 10 parts of mackerel extract, which is a water-soluble low molecular weight peptide with the composition shown in Table 1, obtained by enzymatic decomposition using mackerel as a raw material. After stirring, the mixture was diluted 20 times with a concentrated aqueous solution containing powdered instant coffee. Brewed grain vinegar corresponding to 1% of the total amount and 3% ethanol were added to prepare a coffee flavor stock solution for black coffee.

Comparative tests were conducted in the same manner as in Example 1 using commercially available powdered instant coffee, and the evaluations were similar to those in Example 1 in all cases.

Table 1 Mackerel extract composition Water 26.85% Protein 50.43 Fat 0.17 Carbohydrate 10.25 11i Fiber OlO Ash 12.30 Example 3 In Example 1, after extracting the coffee flavor oil A paste-like peptide extract containing 35% water with a yield of 17% was obtained by an enzymatic decomposition method using coarsely ground roasted coffee as a raw material, and to 10 parts of the extract, 1 part of a 1q coffee flavor oil was first added, After thorough stirring, the mixture was diluted 20 times with a concentrated aqueous solution containing powdered instant coffee.

Brewed grain vinegar corresponding to 1% of the total amount and 3% ethanol were added to prepare a coffee flavor stock solution for black coffee.

Comparative tests were conducted in the same manner as in Example 1 using commercially available powdered instant coffee, and the evaluations were similar to those in Example 1 in all cases.

[Effect of the invention] The present invention provides the following excellent effects.

(1) Conventionally, instant coffee has been sprayed with oil containing aromatic components separated and recovered from roasted coffee, or sealed with nitrogen gas when bottled. Coffee flavor consisting of aroma and taste components, emulsifying and dispersing agents, and bulking agents that are added when dissolved in water is not yet known. It is revolutionary that by using the coffee flavor of the present invention, it is possible to always enjoy a fresh and fragrant aroma when drinking coffee.

(?) The use of water-soluble low-molecular-weight peptides as emulsifying and dispersing agents is a completely new idea, and this makes the taste mellow and at the same time suppresses the loss of the light part of the aroma, resulting in a fresher taste when used. You can enjoy the aroma.

It is also revolutionary that it can be used not only for milk coffee but also for book coffee.

Regarding canned coffee, packaged coffee, etc., conventional coffee beverages had almost no aroma and the taste was too sweet, so high-grade products were not found, but with the addition of coffee flavor according to the present invention, , it is possible to create a high-rate product that is closer to drip coffee.

Applicant: Steel Chemical Industry Co., Ltd. Representative Yuji Masuda

Claims (1)

[Scope of Claims] (1) A coffee flavor obtained by mixing aroma and taste components separated and recovered from roasted coffee with an emulsifying dispersant and an extender. (2) The coffee flavor according to claim (1), wherein the emulsifying dispersant is a food grade surfactant. (3) The coffee flavor according to claim (1), wherein the emulsifying dispersant is a water-soluble low molecular weight peptide. (4) The coffee flavor according to claim (3), wherein the water-soluble low molecular weight peptide is obtained by treating seafood, livestock, poultry, algae, and vegetable proteins by an enzymatic decomposition method. (5) The coffee flavor according to claim (3), wherein the water-soluble low molecular weight peptide is obtained by enzymatically decomposing the roasted coffee extract residue after extracting the coffee flavor. (6) The coffee flavor according to claim (3), wherein the water-soluble low molecular weight peptide is obtained by treating mackerel with an enzymatic decomposition method. (1) The coffee flavor according to claim (1), wherein the aroma and taste components are obtained by extracting roasted coffee with carbon dioxide in a subcritical or supercritical state. (8) Coffee characterized by the fact that a coffee flavor obtained by mixing aroma and flavor components separated and recovered from roasted coffee with an emulsifying dispersant and a filler is added to instant coffee, canned coffee, and other coffee-related products. How to use flavors.