JPS6324851A - Method for enhancing aroma of tasty beverage - Google Patents

Abstract

PURPOSE:To enhance and improve aroma of coffee, black tea, Chinese tea, green tea, etc., by adding a trace amount of phenylacetaldehyde to tasty beverages. CONSTITUTION:A trace amount (preferably 0.0005-20,000ppb) of phenylacetaldehyde is added to tasty beverages such as coffee, black tea, green tea, Chinese tea, senna tea, etc. The phenylacetaldehyde is preferably preincluded and immobilized by an edible solid carrier and then added to the tasty leverages.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for enhancing and improving the aroma of favorite beverages such as coffee, black tea, Chinese tea, and green tea.

More specifically, the present invention relates to a method of adding a small amount of phenylacetaldehyde to a beverage to enhance and improve the aroma of the beverage during consumption.

Since phenylacetaldehyde used in the present invention is volatile and unstable, the present invention also includes stabilizing it by immobilizing it on a suitable carrier.

(Prior art) So that consumers can easily make recreational beverages,
For example, commercially available instant coffee and instant tea are made by extracting black tea, Chinese tea, green tea, or roasted and ground coffee, then concentrating it, and then extracting it. However, during these operations, coffee or tea,
Most of the volatile substances that are the aromatic components of Chinese tea, green tea, and Nopu tea are lost.

To completely eliminate these drawbacks, attempts are being made to prevent the scattering of volatile substances by recovering these volatile substances during the processing process and re-adding them to the product, or by devising concentrating or drying methods. .

(Problems with the prior art) However, at present, most of the aromatic volatile substances scatter, making it difficult to impart a good and strong aroma to the final beverage. There has been a need for a method for enhancing the aroma of beverages in an economical manner (Means for solving the problem) As, 0.0001~30
By adding in a range of 000 ppb,
Discovered that it was possible to obtain a beverage with an extremely excellent aroma,
The invention has been completed.

Phenylacetaldehyde used in the present invention is a liquid with a strong hyacinth-like aroma and is used in cosmetics.

Although it has been used as a hyacinth-based mixed flavoring agent, it has not been added to beverages such as coffee, black tea, Chinese tea, and green tea.

The preferred beverages of the present invention include coffee and teas (black tea).

green tea, oolong tea, herbal bases, etc.). Although these beverages are effective even if they are prepared by conventional methods (eg, regular coffee), it is particularly effective to apply them to reconstituted instant products.

The amount of phenylacetaldehyde to be added is determined to be an optimal amount depending on the type of beverage, but generally it is 0.0001 to 30,900 ppb at drinking level.

Preferably, o, o o o s to 20,000 pp
The amount is such that the concentration is b. More specifically, instant black tea mixture, 0.05 to ooo pPb
, preferably 0.2-Z, 000 ppb; instant Chinese tea mixture, 0.001-20.000 ppb
b-, preferably 0.005 to 2. '0001)I)
b; Mixture of instant green tea or Nobu tea, 0.0
001-30.000 p p b, preferably o, o
oos~20,000 ppb; For instant coffee, 0.02~2'0.000 ppb
.

Preferably, it is added in an amount that provides a drinking concentration of 0.2 to 5,000 pI)b. In the method of the present invention, phenylacetaldehyde can be added in any manner, but usually is liquid, e.g. 70-50
% ethanol/water solution; or immobilized on a solid carrier or solid product to a beverage product or beverage for consumption. Solid products include instant coffee powder, instant black tea powder, instant Chinese tea powder, instant green tea powder, instant no-bu tea powder, etc. These powders are directly sprayed with an ethanol solution of phenylacetaldehyde, and then V-shaped The mixture can be mixed using a suitable means such as a mixer, and immediately filled into a package such as an elongated cylindrical bag and sealed.

On the other hand, when immobilizing on a solid carrier, an edible solid carrier can be used, but edible gums such as dextrin, cyclodextrin, and gum arabic, especially α- and β-cyclodextrins (particularly β-cyclodextrin), are suitable for phenylacetaldehyde. It has been found that this is extremely favorable in terms of stabilizing the .

Immobilization using a solid carrier is usually performed by dissolving or dispersing one or more carriers in water, adding phenylacetaldehyde thereto, stirring at high speed, and then drying to carry out clathrate immobilization. Immobilization can also be carried out by other methods, for example by spraying an ethanol solution of phenylacetaldehyde onto the carrier and drying it. Furthermore, in the production process for producing instant beverage powder, phenylacetaldehyde can be added to the raw material liquid before drying, and the product can be obtained by co-drying. However, the above-mentioned clathrate immobilization is most preferred in terms of stability of phenylacetaldehyde.

As a result of studies regarding the inclusion of phenylacetaldehyde and α- or β-cyclodextrin, the weight ratio is as follows:
0.01-20: 99.99-80 was found to be an appropriate amount. When phenylacetaldehyde is less than 0.01 and α- or β-cyclodextrin is more than 99.99, the amount of α- or β-cyclodextrin is too high, and the phenylacetaldehyde content is low, making it difficult to achieve the desired concentration of phenylacetaldehyde. However, if the amount of phenyl acetaldehyde is 20 or more and the amount of α- or β-cyclodextrin is less than 80, there is a shortage of α- or β-cyclodextrin. Therefore, phenylacetaldehyde is not completely included.

The present invention will be explained in more detail with reference to the following examples.

Example 1 Put instant black tea powder 7001 into a ■-type mixer,
A solution of 50% ethanol aqueous solution as a solvent and phenylacetaldehyde dissolved therein at a concentration of 0.006% was sprayed onto a powder in 966 cci of chloride, and the mixture was stirred for 10 minutes.

The resulting 7% instant black tea to which phenylacetaldehyde had been added (10 cups) was filled into an aluminum foil bag and vacuum-backed to obtain an instant black tea powder product with enhanced aroma.

A sensory preference test was conducted on the obtained phenylacetaldehyde-added instant black tea and an additive-free instant black tea produced in the same manner. The panel consisted of 9 boys and 2 girls.
There were 18 people in total.

Table 1: Effect test items for instant black tea
14 4 people who found the aroma of the control black tea of the present invention to be strong and strong) 16 2 people who found the taste (
15 3 Overall preference
14 4 As is clear from the results in Table 1, approximately 40pp of phenylacetaldehyde
Significant differences in aroma intensity, aroma preference, and body taste were observed in the black tea containing the additives compared to the non-additive control black tea. It was also recognized that the overall preference was clearly superior.

Example 2 A very small amount of phenylacetaldehyde was added to an 85% aqueous ethanol solution to obtain a 0.00015% phenylacetaldehyde solution.

Instant Chinese tea powder 1001 was placed in a small size ■ mixer, 10 cc of the above solution was sprayed onto it, and the mixture was further mixed for 10 minutes.

This phenylacetaldehyde-sprayed Chinese tea powder was added to instant Chinese tea powder 6.9005' separately placed in a small ribbon mixer and mixed for 12 minutes to produce instant Chinese tea aroma-enriched with phenylacetaldehyde. .

0.7 when drinking? A Chinese tea beverage was obtained by dissolving the powder in 100 to 120 cc of hot or hot water.

The obtained product of this example and additive-free instant Chinese tea produced in the same manner were tested by a sensory test. The results of the sensory test conducted by a panel of 20 people (100 boys and 1 girl) showed that 15 people liked the product of this example, while 5 people liked it.
people preferred the control product without phenylacetaldehyde.

Example 3 7-enylacetaldehyde was added to an aqueous solution of 85-thiethanol to obtain a solution with a concentration of 0.15%.

Separately, 10 oy of instant green tea powder was placed in a small type mixer, and 6 cc of the above solution was sprayed thereon, followed by mixing for 12 minutes.

This instant green tea powder sprayed with phenylacetaldehyde was added to instant green tea powder 14 separately placed in a ribbon mixer, and thoroughly mixed for 15 minutes to obtain instant green tea powder with enhanced aroma.

0.7 when drinking? A green tea beverage was obtained by dissolving the powder in 100 to 120 cc of warm or hot water.

The product obtained in this example and the additive-free instant green tea produced in the same manner were sensory tested by a panel of 19 people.As a result of the 0 test, 12 people preferred the product of this example, while 7 people preferred the product of this example. The name preferred contrast items.

Example 4 Roasted and ground coffee was packed into six columns, and multistage extraction at high temperature, high pressure, and countercurrent was performed under normal conditions to obtain a coffee extract with a solid content of 25%.

Next, the coffee extract was freeze-concentrated to a solid content concentration of 40
0.05 m9 of phenylacetaldehyde was added to 1 kg of this concentrated coffee extract and mixed at a temperature of 10 to -8 @C, immediately rapidly frozen with liquid nitrogen, and then frozen using a conventional method. It was dried to obtain instant coffee powder. Approximately 70% of phenylacetaldehyde scatters during freeze-drying, and approximately 0.015 m of phenylacetaldehyde is dispersed in the final dried product.
9 of phenylacetaldehyde remained.

The instant coffee powder obtained is 0.5-1, OK
A product for commercial use was obtained by vacuum-vacuuming each p. In the instant coffee produced in this way, phenylacetaldehyde was stably retained in the product for about one month at room temperature.

Example 5 (1) Immobilization of phenylacetaldehyde Dextrin 2ky and gum arabic 0.0051ry' were mixed well, added to 40°C warm water 81, stirred thoroughly, and dissolved.

Separately, lη of phenylacetaldehyde was dissolved in O medium chain fatty acid triglyceride (MCT), and its 0.7k
1 was added to the above aqueous solution and stirred at room temperature for 15 minutes.

As a result, the mixture was immediately homogenized using a homogenizer.

The obtained emulsion was spray-dried by a conventional method to obtain a powder containing 0.26 ppFI+ of phenylacetaldehyde.

(2) Addition to instant coffee Instant coffee (freeze-dried product) 13.5g - Cream
22.4? sugar
431 Immobilized Phenylacetaldehyde DaO/Hot Water A coffee composition containing fixed phenylacetaldehyde as described above and adding cream and sugar was dissolved in hot water to obtain a coffee beverage (final phenyl Acetaldehyde concentration: 13 ppb).

A control coffee beverage with the same composition except for the addition of immobilized phenylacetaldehyde was added and subjected to a sensory test (two-point preference test) by a panel of 18 people.

The results are shown in Table 2 below.

Table 2 Fragrance 6 2 1゜Mellowness 6 5 7 Body
7 4 7 Overall Preference 9 3 6 Example 6 (1) Preparation of immobilized phenylacetaldehyde: β-cyclodextrin 251 was added to 75 cc of water and mixed, and this dispersion was placed in a Waring blender container. 1.34 p of phenylacetaldehyde was added to this dispersion and stirred and mixed at 1100 rpm for 2.5 hours at 21°C. The solid content obtained by suction filtration using an aspirator was further suction-dried for 2 hours to obtain a β-cyclodextrin-immobilized phenylacetaldehyde product.

(2) Addition to instant black tea: The fixed f-hyphenylacetaldehyde powder prepared in (1) above was blended into instant black tea according to the following composition to prepare a black tea beverage.

Instant black tea powder 5.1 Immobilized phenylacetaldehyde powder 1.4 → Hot water
A panel of 18 people (9 male, 2 female, 9 female) conducted a sensory test on a control black tea beverage prepared in the same manner without adding 970 cc of immobilized phenylacetaldehyde powder and on the black tea beverage of this example. The results are shown in Table 3 below.

Table 3 Fragrance 11 3 4 Flavor
9 4 5
9
3 6 Overall evaluation
9 4 5 Example 7 Immobilized phenylacetaldehyde powder was obtained in the same manner as in Example 6 (1) except that α-cyclodextrin was used in place of β-cyclodextrin.

This α-cyclodextrin-immobilized phenylacetaldehyde powder was added to instant black tea as described below to prepare a black tea beverage, and this was compared with a control black tea beverage for children without additives through a sensory test.

The panel consisted of a total of 18 people, 9 men and 9 women.

Instant black tea powder 5.1? Immobilized phenylacetaldehyde powder 8y=2 hot water 9
The results of the 70 cc sensory test are shown in Table 4 below.

Table 4 Fragrance 10 3 2 Taste
10 3 2koku 8
5 2 Overall rating 10 3
2 Example 8 Addition to instant herp tea: Immobilized phenylacetaldehyde powder was prepared in the same manner as in Example 6 (1), and a herp tea beverage was made using this powder with the following composition.0 Instant herp tea Powder 5.1? Immobilized phenylacetaldehyde powder 2.5 m hot water
970cc without adding immobilized phenylacetaldehyde powder,
A panel of 18 people (9 boys, 2 girls) for the control black tea drink prepared in the same way and the herbal tea drink of this example.
We conducted a sensory test on 0.

Claims (1)

[Scope of Claims] 1) A method for enhancing the aroma of a recreational beverage, which comprises adding an extremely small amount of phenylacetaldehyde to the beverage. 2) The method according to claim 1, wherein the amount added is such as to provide a potable concentration of 0.0001 to 30,000 ppb. 3) The method according to claim 2, wherein the amount added is such as to provide a potable concentration of 0.0005 to 20,000 ppb. 4) The method according to claim 1, wherein the preferred beverage is selected from coffee, black tea, green tea, oolong tea and herbal tea. 5) The method according to claim 1, characterized in that phenylacetaldehyde is clathrated and immobilized in advance with an edible solid carrier, and then added to the beverage. 6) A method according to claim 5, characterized in that the edible solid carrier is selected from dextrin, cyclodextrin or edible gum. 7) The method according to claim 6, wherein the edible solid carrier is α-cyclodextrin, β-cyclodextrin, or a mixture of both. 8) The method according to claim 5, wherein the weight ratio of the phenylacetaldehyde to the edible solid carrier is 0.01:99.99 to 20:80.