WO2014024470A1 - コーヒー代替物 - Google Patents
コーヒー代替物 Download PDFInfo
- Publication number
- WO2014024470A1 WO2014024470A1 PCT/JP2013/004736 JP2013004736W WO2014024470A1 WO 2014024470 A1 WO2014024470 A1 WO 2014024470A1 JP 2013004736 W JP2013004736 W JP 2013004736W WO 2014024470 A1 WO2014024470 A1 WO 2014024470A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coffee
- sugar
- amino acid
- flavor
- substitute
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a coffee substitute for food and drink that has a coffee-like flavor and is useful as a coffee-like beverage or as an additive for preparing a food and drink with a coffee flavor, and a method for producing the same. Relates to a coffee substitute having a coffee-like flavor and taste prepared by roasting a raw material composition containing amino acids, chlorogenic acid and sugar, and a method for producing the same.
- Coffee is a palatability drink prepared by roasting coffee beans, and its unique bitterness and central nervous excitement brings about a refreshing feeling and fatigue recovery effect (relaxation effect). Drink.
- Coffee extract itself as a beverage using the unique flavor of coffee, but also preparing various beverages and foods using the coffee extract and concentrate.
- the green coffee beans that are the raw materials for roasting coffee contain 5-10% polyphenols such as chlorogenic acids, 10-15% lipids, 5-8% carbohydrates as free sugars, and polysaccharides as the main ingredients. 50 to 55% and 1 to 2.5% of caffeine are contained.
- the coffee has a unique flavor and color tone of coffee, and the coffee taste is improved. It is brewing.
- caffeine contained as a major component in coffee is sometimes not desired due to physiological activity and health reasons. Thus, various methods for removing or reducing caffeine from coffee have been studied.
- Japanese Patent Application Laid-Open No. 53-18772 discloses that a caffeine content in coffee is obtained by treating a mixture of adsorbents such as coffee and activated carbon with carbon dioxide in the presence of water under heating and pressure.
- JP-A-6-142405 discloses a method of reducing the amount of caffeine selectively by bringing the aqueous solution of caffeine into contact with activated clay or acidic clay
- JP-A-2006-174746 discloses.
- Disclosed is a method for producing a decaffeinated fresh coffee bean extract by dissolving a caffeine-containing fresh coffee bean extract in a mixed solution of an organic solvent and water and contacting with activated carbon and / or activated clay or acidic clay.
- methods for removing or reducing caffeine and the like from these coffees are not satisfactory in terms of processing costs.
- Japanese Laid-Open Patent Publication No. 2-1995849 discloses a food in which dried dandelion root is roasted and blended with coffee flavor, and Japanese Laid-Open Patent Publication No. 52-130956 crushes chicory root.
- a bitterness-imparting additive for instant coffee and the like which is obtained by mixing a moisture absorption inhibitor and a pulverization aid with the extract obtained by the hot water extraction treatment and pulverizing the powder, is disclosed.
- 2000-189123 discloses a coffee-like food and drink composition having a coffee flavor and a color sensation comprising an extract obtained by extracting roasted black beans, soybeans and red beans.
- a coffee substitute fluid obtained by heating a mixture of defatted soy flour and water under pressure as a coffee substitute flavoring agent.
- Japanese Examined Patent Publication No. 60-27501 maintains the flavor of coffee made by blending dandelion root extract with caffeine-less coffee leachate prepared by roasting, grinding and immersing caffeine-less coffee beans.
- a coffee-like beverage is disclosed.
- JP-A-2006-262890 discloses a coffee-like supplement comprising a Maillard reaction product obtained by reacting green coffee beans with a nicotinic acid compound at a relatively low temperature of less than 200 ° C. in JP-A-2007-82460.
- JP-A-2008-22845 discloses a coffee-like eating and drinking composition having a coffee-like flavor in which dandelion root is dried and powdered, and ginseng is dried and powdered.
- the gazette discloses coffee-like coffee-like foods by weakly roasting crushed fruits of coconuts such as coconuts, palm palm seeds and palm palm fruits. However, these things are not satisfactory in terms of taste.
- An object of the present invention is to provide a coffee substitute having a coffee-like flavor.
- the coffee substitute has a unique flavor and taste of coffee, and further, such as caffeine contained in coffee as a main ingredient.
- Another object of the present invention is to provide a coffee substitute in which unwanted components are sometimes reduced due to its physiological activity and health reasons.
- the coffee substitute is used as a raw material for a coffee-like beverage, and also as an additive for preparing a food or drink that imparts or enhances the taste of coffee.
- the inventors of the present invention have been studying the development of a coffee substitute having a unique flavor and taste of coffee, and in the presence of chlorogenic acid, sugars and amino acids were added. It has been found that the Maillard reaction product under the specific conditions of the raw material composition has the taste of coffee, and the present invention has been completed. Since these compounds as raw materials do not contain caffeine, foods and drinks produced using Maillard reaction products do not contain caffeine. Therefore, the food can be a food or drink that has a coffee-like taste but can enjoy a coffee flavor without ingesting caffeine.
- the present invention comprises a coffee substitute obtained by roasting a raw material composition containing amino acid, chlorogenic acid and sugar under specific conditions.
- the weight ratio of amino acid to sugar is 0.003 / 1 to 30/1
- the weight ratio of chlorogenic acid to sugar is 0.02 / 1 to 200/1. It is preferable.
- the roasting treatment is performed at 90 to 250 ° C. for 1 minute or more, preferably 1 to 270 minutes.
- the present invention includes an invention of a food or drink with a coffee flavor prepared using the coffee substitute of the present invention.
- the food and drink provided with the coffee flavor can also be provided as a packaged beverage or the like.
- the amino acid containing arginine, chlorogenic acid, and sugar preferably have a weight ratio of the amino acid to sugar of 0.003 / 1 to 30/1, and the weight ratio of the chlorogenic acid to sugar.
- it is characterized in that it is blended so as to be 0.02 / 1 to 200/1, and the blended raw material composition is roasted at 90 to 250 ° C. for 1 minute or more, preferably 1 to 270 minutes.
- the invention of a method for producing a coffee substitute.
- the present invention relates to (1) a coffee substitute obtained by roasting a raw material composition containing amino acid, chlorogenic acid and sugar, and (2) the weight of amino acid and sugar.
- the coffee substitute according to (1) above wherein the ratio is 0.003 / 1 to 30/1, and (3) the weight ratio of chlorogenic acid to sugar is 0.02 / 1 to 200 /
- the present invention provides (7) amino acid, chlorogenic acid, and sugar, wherein the weight ratio of amino acid to sugar is 0.003 / 1 to 30/1, and the weight ratio of chlorogenic acid to sugar is 0. .02 / 1 to 200/1, and the powdered raw material composition is roasted at 90 to 250 ° C. for 1 minute or more, preferably 1 to 270 minutes. Consists of a coffee substitute manufacturing method.
- the present invention provides a coffee substitute that has a coffee-like flavor and is useful as a coffee-like beverage or as an additive for preparing a food or drink with a coffee flavor.
- the present invention provides a coffee substitute that has the unique flavor and taste of coffee and that has reduced ingredients that are sometimes undesirable due to physiological activity or health reasons, such as caffeine, which is included as a major ingredient in coffee. provide.
- this invention provides the food / beverage products which provided the coffee flavor prepared using the coffee substitute of this invention.
- the food and drink provided with the coffee flavor is also provided as a packaged beverage or the like.
- the present invention comprises a coffee substitute obtained by roasting a raw material composition containing amino acids, chlorogenic acid, and sugar.
- the present invention also provides a raw material composition containing sugar and an amino acid preferably containing arginine in the presence of chlorogenic acid at a temperature of 90 to 250 ° C. for 1 minute or more, preferably 1 to 270 minutes. By roasting in the baking time, the coffee substitute has the taste of coffee.
- the amino acids to be blended into the raw material composition when producing the coffee substitute may contain peptides obtained by degrading proteins with enzymes, but are preferably amino acids. This is because a sufficient number of amino groups that can serve as a substrate for the Maillard reaction can be secured with respect to the unit weight of amino acids.
- the type of amino acid is not particularly limited, and the taste can be controlled by the amino acid used.
- any sugar that can be used as a substrate for the Maillard reaction may be used as the sugar to be blended in the raw material composition when producing the coffee substitute.
- the sugar used in the present invention can be any monosaccharide, disaccharide, oligosaccharide, or a mixture thereof, but monosaccharides and disaccharides are particularly preferred from the viewpoint of ensuring a sufficient number of reducing groups per unit weight. preferable.
- the chlorogenic acid used in the production of the coffee substitute is a chemically synthesized product, a product produced by a biochemical method, seeds or leaves of various plants (for example, southern sky leaves, apple immature fruits, sunflower seeds, burdock, Any of those extracted from eggplant skin, ume fruit, green coffee beans, etc., and further refined from it can be used.
- Preferable plant-derived materials include those derived from eucommia, honeysuckle, blueberry, and green coffee from the viewpoint of availability and cost.
- the mixing ratio of amino acid, chlorogenic acid, and sugar to be blended in the raw material composition when producing the coffee substitute is such that the weight ratio of amino acid to sugar is 0.003 / 1 to 30/1.
- the weight ratio of chlorogenic acid and sugar is blended so as to be 0.02 / 1 to 200/1.
- a raw material composition preparation process mixes the coffee substitute manufacturing raw material which consists of an amino acid, chlorogenic acid, and sugar, and the mixing method is arbitrary.
- a raw material composition can be used after being dissolved in water and thoroughly mixed and then dried or pasty, and the roasting treatment is performed in a state where moisture is removed as much as possible.
- the moisture content is preferably 20% or less, more preferably 15% or less, and even more preferably 12% or less.
- a preferred formulation of such raw materials is described below.
- the weight ratio of amino acid to sugar is preferably 0.003 / 1 to 30/1, more preferably 0.003 / 1 to 1/1, and still more preferably 0.01 / 1 to 0.3 / 1.
- the weight ratio of chlorogenic acid and sugar is preferably 0.02 / 1 to 200/1, more preferably 0.02 / 1 to 8/1, and still more preferably 0.2 / 1 to 2/1.
- the roasting process is a process in which heat is applied to the raw material composition to cause a Maillard reaction.
- the roasting strength can be set by the temperature and the time per raw material amount. That is, the roasting strength can be set according to the taste of the intended coffee substitute. For example, when a taste of light roast coffee is desired, the roasting strength is reduced, and when a taste of deep roast coffee is desired, the roasting strength is increased.
- the roasting temperature is 90 to 250 ° C., preferably 90 to 180 ° C., more preferably 100 to 150 ° C. This is because the Maillard reaction proceeds more appropriately.
- the roasting temperature can be constant throughout the entire roasting process, but the temperature may be increased or decreased as appropriate.
- roasting time is 1 minute or longer, and more preferably, the roasting time is 10 minutes or longer.
- the coffee substitute of the present invention can be used in any form.
- the coffee substitute of the present invention can be taken as it is or mixed with food.
- it dissolves in water, it becomes a coffee extract-like liquid, so it can be enjoyed in the same way as instant coffee.
- Industrially, it can be used by being appropriately mixed in the process of producing food and drink.
- the food / beverage products to be manufactured are beverages, they can be added and used in the preparation step, for example.
- a coffee extract or a coffee extract hereinafter referred to as “coffee extract or the like”
- the food and drink comprising the coffee substitute and the coffee extract of the present invention has the advantage that the caffeine content can be kept low compared to the case where only the coffee extract or the like is used.
- the coffee extract used when using for evaluation was obtained with the following methods. To 100 g of the ground coffee beans, 1500 g of hot water was added and extracted for 5 minutes. After solid-liquid separation and cooling to 20 ° C., the solution was appropriately diluted with ion-exchanged water and used for evaluation as a target concentration.
- Test I Production of roasted product containing sugar, chlorogenic acid, and amino acid
- a roasted product made of sugar, chlorogenic acid and amino acid was prepared and added to coffee to confirm its flavor.
- Example 1 ⁇ Test method> Sucrose, chlorogenic acid (derived from eucommia, content 98% or more, manufactured by Hiroo Aoshima Chemical Technology Co., Ltd.), lysine (manufactured by Kyowa Hakko Bio Co., Ltd.) in a weight ratio of 1: 0.1: 0.3 Was formulated. 44.7 g of the blended powder was taken, and 6.6 g of ion-exchanged water was added to obtain a paste-like mixture. The mixture was heated with an IH heater 260W for 5 minutes using a commercially available frying pan to obtain a brown caramel composition.
- chlorogenic acid derived from eucommia, content 98% or more, manufactured by Hiroo Aoshima Chemical Technology Co., Ltd.
- lysine manufactured by Kyowa Hakko Bio Co., Ltd.
- the caramel-like composition was transferred to a tray, cooled at 5 ° C., solidified, crushed and weighed 5 g, and heated at 120 ° C. for 90 minutes using an electric oven.
- the obtained black-brown lump was pulverized into powder to prepare a roasted product sample.
- the obtained roasted product was added to a coffee extract adjusted to 0.65 ° Bx so as to be 0.3% by weight, the pH was adjusted to 5.5 using a 1M aqueous potassium hydroxide solution, did.
- Example 1 the coffee extract was diluted to 0.65 ° Bx, and the pH was adjusted to 5 with 1M aqueous potassium hydroxide solution. Relative evaluation was made as to whether or not it was increased. Evaluation was carried out in three stages ( ⁇ : coffee feeling clearly increased, ⁇ : coffee feeling slightly increased, ⁇ : coffee feeling not increased). As a result, it was confirmed that the roasted product obtained in Example 1 is a composition that enhances the coffee feeling.
- Example 2 ⁇ Test method> As in Test I, sucrose, chlorogenic acid, and lysine were blended at a weight ratio of 1: 0.1: 0.3, ion-exchanged water was added, and the mixture was heated in a commercially available frying pan. The obtained caramel-like composition was heated in an electric oven at different temperatures and times. The heating temperature and time are shown in Table 1. Thereafter, a preparation solution was prepared in the same manner as in Test I.
- sucrose and chlorogenic acid used in the test I usable amino acids were examined.
- sucrose: chlorogenic acid: amino acid total amount was blended so that the weight ratio was 1: 0.1: 0.3 to prepare a roasted product and subjected to sensory evaluation.
- the preparation method of the roasted product and the preparation method of the preparation liquid used for sensory evaluation were performed in the same manner as the method of Test I.
- heating was performed at 120 ° C. for 90 minutes in Examples 3 to 10, and at 200 ° C. for 2 minutes in Examples 11 to 21.
- Amino acids were used in the following formulation.
- Example 3 Arginine was used as an amino acid.
- Example 4 Glycine was used as an amino acid.
- Example 5 Alanine was used as an amino acid.
- Example 6 Sodium aspartate was used as the amino acid.
- Example 7) Glutamine was used as an amino acid.
- Example 8) Leucine was used as an amino acid.
- Example 9) Valine was used as the amino acid.
- Example 10) Amino acids were blended so that arginine: lysine: sodium aspartate was in a weight ratio of 18:34:50.
- Example 11 The amino acids were blended so that arginine: lysine: serine: threonine was 18: 34: 29: 19 by weight.
- Example 12 Amino acids were blended so that arginine: lysine: serine: threonine: glycine was in a weight ratio of 18: 34: 29: 19: 5.
- Example 13 The amino acids were mixed so that arginine: lysine: serine: threonine: alanine was 18: 34: 29: 19: 7 by weight.
- Example 14 The amino acids were blended so that arginine: lysine: serine: threonine: leucine would be 18: 34: 29: 19: 10 by weight.
- Example 15 The amino acid was blended so that arginine: lysine: serine: threonine: valine was 18: 34: 29: 19: 9 by weight.
- Example 16 Amino acids were blended so that arginine: lysine: serine: threonine: phenylalanine would be 18: 34: 29: 19: 6 by weight.
- Example 17 The amino acids were blended so that arginine: lysine: serine: threonine: tyrosine was 18: 34: 29: 19: 4 by weight.
- Example 18 The amino acid was blended so that arginine: lysine: serine: threonine: tryptophan was 18: 34: 29: 19: 10 by weight.
- Example 19 The amino acids were blended so that arginine: lysine: serine: threonine: proline was in a weight ratio of 18: 34: 29: 19: 7.
- Example 20 Amino acids were blended so that arginine: lysine: serine: threonine: cystine was 18: 34: 29: 19: 2 by weight.
- Example 21 The amino acids were blended so that arginine: lysine: serine: threonine: histidine was in a weight ratio of 18: 34: 29: 19: 3.
- Example 22 ⁇ Test method> A 0.6% by weight aqueous solution of the roasted product used in Example 1 was prepared, and the pH was adjusted to 5.5 with a 1M aqueous potassium hydroxide solution to obtain a preparation solution.
- ⁇ Test method> The mixture was formulated so that the weight ratio of sucrose: chlorogenic acid: peptide amount was 1: 0.1: 0.3, a roasted product was prepared in the same manner as in Example 1, and a preparation solution was prepared. Moreover, the peptide shown below was used.
- Example 23 WA-3 (soybean derived protein hydrolyzate, manufactured by Kirin Kyowa Foods) was used as a peptide.
- Example 24 The peptide used was HPP-3H3 (corn-derived protein hydrolyzate, manufactured by Kirin Kyowa Foods).
- Example 25 HPP-2B (a brewer's yeast protein hydrolyzate, manufactured by Kirin Kyowa Foods Co., Ltd.) was used as a peptide.
- Example 26 Glucose was used as the sugar.
- Example 27 Fructose was used as the sugar.
- Example 28 As a chlorogenic acid source, a honeysuckle-derived source (content 99% or more, manufactured by Changsha Yasutaka Biological Products Co., Ltd.) was used, and the total amount of sucrose: chlorogenic acid: amino acid was 1: 0.2 by weight. : It mix
- Example 29 As a chlorogenic acid source, a blueberry-derived source (content rate of 25% or more, manufactured by Changsha Yasutaka Biological Products Co., Ltd.) was used, and the total amount of sucrose: chlorogenic acid: amino acid was 1: 0.05 by weight. : It mix
- Example 30 As a chlorogenic acid source, a raw coffee-derived one (content ratio of 45% or more, manufactured by Oriza Oil Chemical Co., Ltd.) was used, and the total amount of sucrose: chlorogenic acid: amino acid was 1: 0. It mix
- Examples 38 and 39 Using the roasted product used in Examples 3 and 6, application to a container-packed coffee beverage was examined. With the blending contents shown in Table 9, the roasted product, sodium bicarbonate, and coffee flavor were blended and ion-exchanged water was added to 90% of the blending target amount. The pH was adjusted to 6.5 using a 1M aqueous potassium hydroxide solution, and ion-exchanged water was added to the preparation target amount to obtain a preparation liquid. As a comparative control, Comparative Example 5 prepared without adding a roasted product was also prepared. The obtained preparation liquid was filled in a can container, and after tightening, retort sterilization was performed to obtain a container-packed coffee drink.
- Example 40 After using the roasted product obtained in Example 11 and blending the roasted product, sugar, coffee flavor, and commercially available gelatin powder with the blending contents shown in Table 10, the mixture was cooled at 5 ° C. A hardened jelly-like food was obtained. The obtained jelly-like food was subjected to sensory evaluation in the same manner as in Test V. As a result, it was confirmed that although the coffee was not used, the food felt a coffee feeling. It was confirmed that the prepared roasted product could be applied not only to beverages but also to coffee flavored jelly.
- Test XII Application to coffee flavor ice cream
- Test III Example 11
- Application to a coffee-flavored ice cream was examined.
- Example 41 One egg and 30 g of sugar, 100 g of fresh cream and 10 g of sugar were mixed together after foaming, and 15 g of milk and 0.84 g and 0.16 g of roasted coffee obtained in Example 11 were added. Furthermore, it added and mixed, it cooled and hardened in the freezer, and ice cream was obtained. The obtained ice cream was subjected to sensory evaluation in the same manner as in Test V. As a result, it was confirmed that although the coffee was not used, the food felt a coffee feeling. It was confirmed that the prepared roasted product could be applied to coffee-flavored ice cream, and was not limited to the type of food, but could be applied as a coffee substitute.
- ⁇ Test method> The coffee extract adjusted to 1.4 ° Bx and the roasted product prepared in Example 10 were dissolved so as to have a concentration of 5%, and the analysis was carried out with the pH adjusted to 6.0 with 1M potassium hydroxide aqueous solution. Went.
- ⁇ Analysis method> A high-performance liquid chromatograph (1100 series) manufactured by Agilent Technologies is connected to a mass spectrometer (Orbitrap XL) manufactured by Thermo Fisher Scientific Co., Ltd., and a column for hydrophilic interaction chromatography, Hypersil Gold HILIC (2.1 mm ⁇ ⁇ 100 mm: Thermo (Fisher Scientific) was attached, and the gradient was performed at a column temperature of 40 ° C.
- Mobile phase A solution is an ultrapure aqueous solution containing 0.1% formic acid and 0.1% ammonium formate
- solution B is an acetonitrile solution containing 0.1% formic acid and 0.1% ammonium formate and 10% ultrapure water.
- the mass spectrometer was analyzed in the positive ion mode and negative ion mode for the mass range of 50 to 1000.
- the present invention provides a coffee substitute that has a coffee-like flavor and is useful as a coffee-like beverage or as an additive for preparing a food or drink with a coffee flavor.
- the present invention is a coffee substitute that has the unique flavor and taste of coffee and that has reduced unwanted ingredients such as caffeine, which is contained in coffee as a main ingredient, sometimes due to physiological activity or health reasons. Offer things.
- this invention provides the food / beverage products which provided the coffee flavor prepared using the coffee substitute of this invention.
- the food and drink provided with the coffee flavor can also be provided as a packaged beverage or the like.
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Abstract
Description
本発明の実施例において、評価に用いる際に使用したコーヒー抽出液は、以下の手法によって得た。粉砕されたコーヒー豆100gに対して熱水1500gを加え、5分間抽出した。固液分離し、20℃まで冷却した後に、イオン交換水で適宜希釈を行い、目的の濃度として評価に用いた。
糖、クロロゲン酸、アミノ酸から成る焙焼物を作製し、コーヒーに添加してその香味の確認を行った。
<試験方法>
スクロース、クロロゲン酸(トチュウ由来、含有率98%以上、青島博恩生化科技有限公司製)、リジン(協和発酵バイオ社製)を1:0.1:0.3の重量比となるよう粉体を配合した。配合した粉体を44.7g取り、6.6gのイオン交換水を加えてペースト状の混合物とした。その混合物を、市販のフライパンを用い、IHヒーター260Wで5分間加熱して褐色のカラメル状組成物とした。このとき、加熱開始前から原材料重量が1.1g減少しており、加えた水が蒸発していることが分かった。カラメル状組成物をトレーに移して5℃で冷却し、固まった後に砕いて5g量り取り、電気オーブンを用いて120℃で90分加熱した。得られた黒褐色の塊は粉状に粉砕して焙焼物サンプルとした。得られた焙焼物を0.65°Bxに調整したコーヒー抽出液に、0.3重量%となるよう添加し、1M水酸化カリウム水溶液を用いてpHを5.5に調整し、調合液とした。
得られた調合液は、室温にて訓練されたパネリスト3名が官能評価を行った。苦味、酸味、渋味を総合的に評価したコーヒー感が、焙焼物を添加していない比較対照(比較例1:コーヒー抽出液を0.65°Bxに希釈し、1M水酸化カリウム水溶液でpH5.5に調整したもの)と比べて増加しているかを相対評価した。評価は三段階(○:コーヒー感が明確に増加している、△:コーヒー感が僅かに増加している、×:コーヒー感が増加していない)にて行った。その結果、実施例1で得られた焙焼物は、コーヒー感を増強する組成物であることが確認された。
焙焼条件の異なる焙焼物を作製し、コーヒーに添加してその香味の確認を行った。
<試験方法>
試験Iと同様に、スクロース、クロロゲン酸、リジンを1:0.1:0.3の重量比となるよう配合し、イオン交換水を加えて市販のフライパンで加熱した。得られたカラメル状組成物を異なる温度・時間にて電気オーブンで加熱を行った。加熱温度及び時間は表1に示した。その後、試験Iと同様に調合液を調製した。
得られた調合液に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。その結果を表2に示した。その結果、加熱温度を90℃から180℃とすることでコーヒー感の増加が認められ、より好ましくは100℃から150℃に設定すると良いことが分かった。また、電気オーブンでの加熱は1分以上、より好ましくは10分以上必要であることがわかった。
上記試験Iで用いたスクロース、クロロゲン酸を用いて、使用できるアミノ酸類の検討を行った。試験Iと同様に、スクロース:クロロゲン酸:アミノ酸総量の重量比が1:0.1:0.3となるように配合して、焙焼物を作製し、官能評価を行った。焙焼物の作製方法、官能評価に用いる調合液の作製方法は、試験Iの手法と同様に行った。焙焼処理は、電気オーブンを用い、実施例3~10は120℃で90分間、実施例11~21は200℃で2分間の加熱を行った。また、アミノ酸は以下に示す配合で使用した。
(実施例3):アミノ酸はアルギニンを用いた。
(実施例4):アミノ酸はグリシンを用いた。
(実施例5):アミノ酸はアラニンを用いた。
(実施例6):アミノ酸はアスパラギン酸ナトリウムを用いた。
(実施例7):アミノ酸はグルタミンを用いた。
(実施例8):アミノ酸はロイシンを用いた。
(実施例9):アミノ酸はバリンを用いた。
(実施例10):アミノ酸は、アルギニン:リジン:アスパラギン酸ナトリウムが重量比で18:34:50となるよう配合した。
(実施例11):アミノ酸は、アルギニン:リジン:セリン:スレオニンが重量比で18:34:29:19となるよう配合した。
(実施例12):アミノ酸は、アルギニン:リジン:セリン:スレオニン:グリシンが重量比で18:34:29:19:5となるよう配合した。
(実施例13):アミノ酸は、アルギニン:リジン:セリン:スレオニン:アラニンが重量比で18:34:29:19:7なるよう配合した。
(実施例14):アミノ酸は、アルギニン:リジン:セリン:スレオニン:ロイシンが重量比で18:34:29:19:10となるよう配合した。
(実施例15):アミノ酸は、アルギニン:リジン:セリン:スレオニン:バリンが重量比で18:34:29:19:9となるよう配合した。
(実施例16):アミノ酸は、アルギニン:リジン:セリン:スレオニン:フェニルアラニンが重量比で18:34:29:19:6となるよう配合した。
(実施例17):アミノ酸は、アルギニン:リジン:セリン:スレオニン:チロシンが重量比で18:34:29:19:4となるよう配合した。
(実施例18):アミノ酸は、アルギニン:リジン:セリン:スレオニン:トリプトファンが重量比で18:34:29:19:10となるよう配合した。
(実施例19):アミノ酸は、アルギニン:リジン:セリン:スレオニン:プロリンが重量比で18:34:29:19:7となるよう配合した。
(実施例20):アミノ酸は、アルギニン:リジン:セリン:スレオニン:シスチンが重量比で18:34:29:19:2となるよう配合した。
(実施例21):アミノ酸は、アルギニン:リジン:セリン:スレオニン:ヒスチジンが重量比で18:34:29:19:3となるよう配合した。
得られた実施例3~21及び、試験Iで示した実施例1に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。その結果、どのアミノ酸を添加してもコーヒー感が増加することが確認できた。また、グリシンを単独で使用すると、甘味があり、アラニンを単独で使用すると苦味が強くなるといった特徴があるように、使用するアミノ酸によって、それぞれ異なる香味となることが明らかとなった(表3、4)。以上より、原料となるアミノ酸組成を変えることで目的に合わせた香味設計が可能となることが示された。
スクロース、クロロゲン酸、アミノ酸を溶解した水溶液を加熱してできる加熱反応物を作製し、該加熱反応物をコーヒーに添加してその香味の確認を行った。
<試験方法>
スクロース、クロロゲン酸、リジンを1:0.1:0.3の重量比となるよう粉体を配合した。配合した粉体を20g取り、80gのイオン交換水を加えて粉体原料を溶解して原料水溶液とし、オートクレーブにて120℃で90分加熱して黒褐色の加熱反応水溶液を得た。得られた水溶液は、0.65°Bxに調整したコーヒー抽出液に、固形含有率が0.3重量%となるよう添加し、1M水酸化カリウム水溶液を用いてpHを5.5に調整し、調合液とした。
得られた比較例2及び、試験Iで示した実施例1に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。その結果、比較例2にはコーヒー感の増加が認められず、原料を溶解した水溶液を加熱することでは、コーヒー感を得られないことがわかった。
上記試験Iで用いたスクロース、クロロゲン酸、アミノ酸を用いて作製した焙焼物が、コーヒー代替品となるか検討を行った。
<試験方法>
実施例1で用いた焙焼物の0.6重量%水溶液を作製し、1M水酸化カリウム水溶液でpHを5.5に調整して調合液を得た。
得られた調合液は、室温にて訓練されたパネリスト3名が官能評価を行った。評価は三段階(○:コーヒー感がある、△:コーヒー感が僅かにある、×:コーヒー感はない)にて行った。その結果、本手法で得られた焙焼物自体にコーヒー感があり、コーヒー豆からの抽出物やインスタントコーヒーの代替物になる可能性のある組成物であることが確認された。
上記試験Iで用いたスクロース、クロロゲン酸を用いて、アミノ酸源がペプチドであってもコーヒー感を増加させることができるか検討を行った。
スクロース:クロロゲン酸:ペプチド量の重量比が1:0.1:0.3となるように配合して、実施例1と同様に焙焼物を作製し、調合液を調製した。また、ペプチドは以下に示すものを使用した。
(実施例24):ペプチドはHPP-3H3(コーン由来タンパク加水分解物、キリン協和フーズ社製)を用いた。
(実施例25):ペプチドはHPP-2B(ビール酵母由来タンパク加水分解物、キリン協和フーズ社製)を用いた。
得られた実施例23~25に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。その結果、アミノ酸を使用せず、ペプチドを使用した場合であっても、コーヒー感を増加させることができると確認できた(表5)。また、ペプチドは、アミノ酸のみを使用した場合とは異なり、味に複雑味を持たせることができた。
上記試験IIIで用いたクロロゲン酸、実施例11で使用したアミノ酸ミックスを用いて、使用できる糖の検討を行った。試験Iと同様に、糖:クロロゲン酸:アミノ酸総量の重量比が1:0.1:0.3となるように配合して、試験Iと同様に焙焼物を作製した。電気オーブンでの加熱のみ異なる条件とし、200℃で2分間の加熱を行った。調合液の作製方法、官能評価方法は、試験Iの手法と同様に行った。また、糖は以下に示すものを使用した。
(実施例26):糖はグルコースを使用した。
(実施例27):糖はフルクトースを使用した。
得られた実施例26、27及び、試験IIIで示した実施例11に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。その結果、どの糖を使用しても、コーヒー感を増加させることができた。また、グルコースを使用すると、浅煎りコーヒーのような酸味が引き立つ香味となり、フルクトースを使用するとロースト様の苦味が感じられる等、それぞれ使用する糖によって香味が特徴付けられることが明らかとなった(表6)。以上より、原料となる糖組成を変えることで目的に合わせた香味設計が可能となることが示された。
上記試験IIIで用いたスクロース、実施例11で使用したアミノ酸ミックスを用いて、使用できるクロロゲン酸源の検討を行った。試験Iと同様に焙焼物を作製したが、電気オーブンでの加熱のみ異なる条件とし、200℃で2分間の加熱を行った。調合液の作製方法、官能評価方法は、試験Iの手法と同様に行った。
(実施例28):クロロゲン酸源として、スイカズラ由来のもの(含有率99%以上、長沙康隆生物製品有限公司製)を使用し、スクロース:クロロゲン酸:アミノ酸総量が重量比で1:0.2:0.3となるように配合した。
(実施例29):クロロゲン酸源として、ブルーベリー由来のもの(含有率25%以上、長沙康隆生物製品有限公司製)を使用し、スクロース:クロロゲン酸:アミノ酸総量が重量比で1:0.05:0.3となるように配合した。
(実施例30):クロロゲン酸源として、コーヒー生豆由来のもの(含有率45%以上、オリザ油化株式会社製)を使用し、スクロース:クロロゲン酸:アミノ酸総量が重量比で1:0.09:0.3となるように配合した。
得られた実施例28~30及び、試験IIIで示した実施例11に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。この結果より、クロロゲン酸が含まれていれば、原料の起源に関わらず、コーヒー感が得られることが確認できた(表7)。
上記試験IIIで用いたスクロース、クロロゲン酸、実施例11で使用したアミノ酸ミックスを用いて、配合比率の検討を行った。
(実施例31~37、比較例3、4):スクロース:クロロゲン酸:アミノ酸ミックスを表8に示す内容にて配合した。焙焼物の作製方法と、官能評価に用いる調合液の作製方法は、試験Iの手法と同様に行った。
得られた実施例31~37、比較例3~4及び、試験IIIで示した実施例11に対して、対照(比較例1)と比較した官能評価を、試験Iと同様の方法にて行った。この結果より、クロロゲン酸:スクロース及び、アミノ酸:スクロースの比率が一定以上となると、コーヒー感が得られなくなることが確認できた(表8)。
上記試験VIIで作製した焙焼物を利用し、加熱殺菌した容器詰め飲料への応用を検討した。
(実施例38、39):実施例3、6にて使用した焙焼物を用いて容器詰めコーヒー飲料への応用を検討した。表9に示す配合内容にて、焙焼物、炭酸水素ナトリウム、コーヒーフレーバーを配合して調合目標量の90%までイオン交換水を加えた。1M水酸化カリウム水溶液を用いてpHを6.5に調整し、調合目標量までイオン交換水を加えて調合液を得た。また比較対照として、焙焼物を添加しないで調合した比較例5も用意した。得られた調合液を缶容器に充填し、巻き締め後、レトルト殺菌を施して容器詰めコーヒー飲料を得た。
得られた容器詰め飲料(実施例38、39)に対して、対照(比較例5)と比較した官能評価を、試験Iと同様の方法にて行った。その結果、焙焼物を添加した実施例38、39は共にコーヒー感が増強されていることが確認でき、加熱殺菌を施した容器詰め飲料にも使用できることが分かった。
上記試験IIIで得られた焙焼物(実施例11)を用いて、コーヒー風味ゼリーへの応用を検討した。
(実施例40):実施例11で得られた焙焼物を用い、表10に示す配合内容にて、焙焼物、砂糖、コーヒーフレーバー、及び市販のゼラチンパウダーを配合した後、5℃で冷却して固めゼリー状の食品を得た。得られたゼリー状の食品は、試験Vと同様の方法で官能評価を行った。その結果、コーヒーを使用していないが、コーヒー感が感じられる食品となっていることが確認できた。作製した焙焼物は、飲料だけでなく、コーヒー風味ゼリーにも応用できることが確認できた。
上記試験IIIで得られた焙焼物(実施例11)を用いて、コーヒー風味アイスクリームへの応用を検討した。
(実施例41):卵1個と砂糖30g、生クリーム100gと砂糖10gをそれぞれ泡立てた後に混合させ、牛乳15g、実施例11で得られた焙焼物0.84gと0.16gのコーヒーフレーバーをさらに加えて混ぜ、冷凍庫で冷やして固めて、アイスクリームを得た。得られたアイスクリームは、試験Vと同様の方法で官能評価を行った。その結果、コーヒーを使用していないが、コーヒー感が感じられる食品となっていることが確認できた。作製した焙焼物は、コーヒー風味アイスクリームにも応用できることが確認でき、食品の種類に限らず、コーヒー代替品として応用できることが確認できた。
焙焼物には含まれており、コーヒー抽出液には含まれていない成分が存在しているか、分析を行った。
1.4°Bxに調整したコーヒー抽出液と、実施例10で作製した焙焼物を5%濃度となるよう溶解し、1M水酸化カリウム水溶液でpHを6.0に調整したものを対象として分析を行った。
サーモフィッシャーサイエンテフィック社製質量分析計(Orbitrap XL)にアジレントテクノロジー社製高速液体クロマトグラフ(1100シリーズ)を接続し、親水性相互作用クロマトグラフ用カラム Hypersil Gold HILIC (2.1mmφ×100mm:サーモフィシャーサイエンテフィック社製)を装着し、カラム温度40℃でグラジエント法により行った。移動相A液はギ酸を0.1% ギ酸アンモニウムを10mM含有の超純水溶液、B液はギ酸を0.1% ギ酸アンモニウムを10mM、超純水を10%含有のアセトニトリル溶液とし、試料注入量は2μL、質量分析計はポジティブイオンモード及びネガティブイオンモードで質量範囲50から1000までの領域について分析を行った。
分析の結果、焙焼物からはアスパラギン酸と六単糖の重合物、アルギニンと六単糖の重合物、リジンと六単糖の重合物が検出されたが、コーヒー抽出液からはそれらが検出されなかった。本発明は、実際のコーヒー豆焙煎温度よりも低い温度で反応を行うため、メイラード反応の初期反応物であるアミノ酸と糖の重合物が残存していると予想される。
Claims (9)
- アミノ酸、クロロゲン酸、及び、糖を配合した原料組成物を、焙焼処理して得られたコーヒー代替物。
- アミノ酸と糖の重量比が、0.003/1乃至30/1であることを特徴とする請求項1記載のコーヒー代替物。
- クロロゲン酸と糖の重量比が、0.02/1乃至200/1であることを特徴とする請求項1又は2記載のコーヒー代替物。
- 焙焼処理が、90~250℃、1~270分の焙焼処理であることを特徴とする請求項1~3のいずれか記載のコーヒー代替物。
- 請求項1~4のいずれか記載のコーヒー代替物を用いて調製したことを特徴とするコーヒー風味を付与した飲食品。
- コーヒー風味を付与した飲食品が、容器詰飲料であることを特徴とする請求項5記載のコーヒー風味を付与した飲食品。
- アミノ酸、クロロゲン酸、及び、糖を、アミノ酸と糖の重量比が、0.003/1乃至30/1であり、該クロロゲン酸と糖の重量比が、0.02/1乃至200/1となるように配合し、該配合した粉状原料組成物を、90~250℃、1~270分で焙焼処理することを特徴とするコーヒー代替物の製造方法。
- アミノ酸と糖とのメイラード初期反応物を含有するコーヒー代替物。
- アミノ酸と糖とのメイラード初期反応物を含有するコーヒー風味を付与した飲食品。
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JP2017519037A (ja) * | 2014-05-09 | 2017-07-13 | スーチョアン チウチャン バイオロジカル サイエンス アンド テクノロジー カンパニー リミテッド | 原料クロロゲン酸又は原薬クロロゲン酸とその調製方法及び質量検出方法 |
WO2018211845A1 (ja) * | 2017-05-18 | 2018-11-22 | 花王株式会社 | 食品組成物 |
WO2019189580A1 (ja) * | 2018-03-30 | 2019-10-03 | 味の素株式会社 | 焙煎コーヒー豆の製造方法 |
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US11425923B1 (en) * | 2018-05-08 | 2022-08-30 | Epc Natural Products Co., Ltd. | Tasteful natural sweetener and flavor |
US11849742B2 (en) | 2018-05-08 | 2023-12-26 | Epc Natural Products Co., Ltd. | Tasteful natural sweetener and flavor |
CN113749202B (zh) * | 2021-09-07 | 2024-01-26 | 赖雪休 | 一种固体饮料及其制备方法 |
US20230302073A1 (en) * | 2022-03-22 | 2023-09-28 | Performance Labs PTE. LTD. | Botanical extraction |
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WO2019189580A1 (ja) * | 2018-03-30 | 2019-10-03 | 味の素株式会社 | 焙煎コーヒー豆の製造方法 |
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JP7420066B2 (ja) | 2018-03-30 | 2024-01-23 | 味の素株式会社 | 焙煎コーヒー豆の製造方法 |
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AU2013301024B2 (en) | 2016-05-26 |
EP2880988A4 (en) | 2016-02-24 |
JP6277128B2 (ja) | 2018-02-07 |
EP2880988A1 (en) | 2015-06-10 |
AU2013301024A1 (en) | 2015-02-26 |
JPWO2014024470A1 (ja) | 2016-07-25 |
US20150189898A1 (en) | 2015-07-09 |
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