WO2020016977A1 - Agent conférant une saveur de café - Google Patents

Agent conférant une saveur de café Download PDF

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Publication number
WO2020016977A1
WO2020016977A1 PCT/JP2018/027018 JP2018027018W WO2020016977A1 WO 2020016977 A1 WO2020016977 A1 WO 2020016977A1 JP 2018027018 W JP2018027018 W JP 2018027018W WO 2020016977 A1 WO2020016977 A1 WO 2020016977A1
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WO
WIPO (PCT)
Prior art keywords
coffee
flavor
drink
water
oil
Prior art date
Application number
PCT/JP2018/027018
Other languages
English (en)
Japanese (ja)
Inventor
弘樹 永安
晃浩 成田
竜二 江口
一孔 志賀
香里 定免
Original Assignee
小川香料株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 小川香料株式会社 filed Critical 小川香料株式会社
Priority to JP2018537874A priority Critical patent/JP6458203B1/ja
Priority to PCT/JP2018/027018 priority patent/WO2020016977A1/fr
Priority to CN201880092888.2A priority patent/CN112040782A/zh
Publication of WO2020016977A1 publication Critical patent/WO2020016977A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours

Definitions

  • the present invention relates to a coffee flavor-imparting agent for imparting coffee flavor to food and drink, and a method for producing a coffee-flavored food and drink.
  • Coffee is one of the beverages consumed around the world, and is widely consumed at home and at work because of its relaxing effect and caffeine awakening effect.
  • a coffee extract As a material for imparting the flavor of coffee, a coffee extract, a concentrate thereof, a powdered product, a coffee flavor, or the like has been used.
  • the coffee extract can give a natural coffee flavor, but has the disadvantages of low potency and lack of stability. Further, when the coffee extract is concentrated or powdered, it has a disadvantage that most of the aroma is lost in the process.
  • crushed roasted coffee beans are used for instant coffee, etc., but depending on the particle size, there are some that give a rough tongue feel and give discomfort .
  • a technique has been proposed in which the average particle size is reduced to 2 ⁇ m or less to eliminate the feeling of roughness and provide a smooth food and drink to the mouth (Patent Document 1).
  • Patent Document 2 For an appropriate particle size, a method has been proposed for producing a coffee beverage having a strong flavor and a strong concentration by adjusting the content of water-insoluble particles in a beverage to 25 ppm or more for less than 10 ⁇ m and 10 ppm or less for 10 ⁇ m or more.
  • Patent Document 2 there is a demand for a material having a stronger flavor.
  • Materials that enhance the flavor of coffee include coffee oil obtained by squeezing roasted coffee beans or by supercritical carbon dioxide extraction, etc., but the coffee oil itself is oil-soluble, so it is used as it is in coffee drinks
  • a method of physically miniaturizing and stabilizing coffee oil by homogenizing a coffee oil Patent Document 3
  • a fragranced coffee beverage in which coffee oil is uniformly dispersed in soluble coffee powder Production method Patent Document 4
  • powdered coffee oil-containing composition containing coffee oil, medium-chain fatty acid triglyceride, granulating base and polyhydric alcohol Patent Document 5
  • the problem to be solved by the present invention is to provide a coffee flavor imparting agent having an excellent flavor of coffee, particularly the volume of the flavor from the middle to the last, and furthermore, by combining it with a fragrance, balance with the top scent. It is to provide a good coffee flavored food and drink.
  • the present inventors have found that the above-mentioned problems can be solved by combining a water-insoluble roasted coffee bean fine powder having a specific median diameter and coffee oil, and furthermore, by combining with a fragrance, handling is improved. It has also been found that a good and excellent balanced coffee flavor imparting agent can be obtained, thereby completing the present invention.
  • the present invention is based on the following configuration.
  • a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ⁇ 5 to 30 ⁇ 5 ⁇ m and coffee oil are contained in a weight ratio of 99: 1 to 90:10.
  • the coffee flavor-imparting agent further comprising a fragrance having a logP value of 1.72 or less.
  • a coffee flavored food or drink comprising the coffee flavor imparting agent.
  • a method for producing a coffee-flavored food or drink characterized by adding a coffee flavor-imparting agent.
  • a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ⁇ 5 to 30 ⁇ 5 ⁇ m and coffee oil are contained in a mass ratio of 99: 1 to 90:10, and the log P value is further increased.
  • a method for producing a coffee-flavored food or drink comprising adding a powdery or granular coffee flavor-imparting agent containing a fragrance of 1.72 or less.
  • a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ⁇ 5 to 30 ⁇ 5 ⁇ m and coffee oil are added in a weight ratio of 99: 1 to 90:10.
  • a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ⁇ 5 to 30 ⁇ 5 ⁇ m and coffee oil are added in a mass ratio of 99: 1 to 90:10, and the log P value is further increased.
  • a method for producing a coffee-flavored food or drink comprising adding a flavor that is 1.72 or less, wherein the water-insoluble finely ground roasted coffee bean powder, the coffee oil and / or the A method for producing a coffee-flavored food or drink, comprising a step of homogenizing a flavor.
  • the coffee flavor-imparting agent of the present invention can provide a coffee flavor-imparting agent having an excellent flavor of coffee, particularly the volume of the flavor from the middle to the last. And a balanced coffee flavored food and drink can be provided.
  • the type of coffee beans used in the present invention is not limited, and a single variety or a blend can be used.
  • the degree of roasting of the roasted coffee beans used in the present invention is not particularly limited, but the preferred roasting L value is 14 to 27, more preferably 15 to 24, and most preferably 18 to 22. It is.
  • the roasting L value is 14 to 27, more preferably 15 to 24, and most preferably 18 to 22. It is.
  • medium deep roast to deep roast medium roast, high roast, city roast, full city roast, French roast in the American style
  • favorable bitterness can be obtained.
  • the water-insoluble particles having a small median diameter can be increased while giving the unique aroma of coffee, and the roasting L value is set to 18 to 22 called city roast or high roast, whereby the water-insoluble particles having a small median diameter are obtained. Can be further increased.
  • all the roasted beans may satisfy the above roasted L value, or the roasted beans having the roasted L value and the roasted beans other than the roasted L value (for example, light roasting ( Light roast, cinnamon roast) and medium roast (medium roast, high roast) may be used in combination.
  • the roasting method may be a general method, and can be performed by a method such as a direct fire method, a hot air method, or a semi-hot air method.
  • the roasting method, temperature, and time may be appropriately selected to achieve a desired degree of roasting and according to the characteristics of the coffee beans.
  • the roasting L value can be measured using a general Hunter color difference meter.
  • the median diameter of the water-insoluble finely ground roasted coffee bean powder used in the present invention is preferably 10 ⁇ 5 to 30 ⁇ 5 ⁇ m. When the median diameter is less than 5 ⁇ m, the titer may be felt slightly weak, and when the median diameter exceeds 35 ⁇ m, the tongue may feel slightly rough, which is not preferable.
  • the method of pulverizing the roasted coffee beans is not particularly limited as long as it falls within such a median diameter, but it is preferable to use a freeze-pulverization method from the viewpoint of the flavor intensity.
  • the measurement of the median diameter is not particularly limited, but a laser diffraction type particle size distribution analyzer (NICOMP C370 manufactured by Nozaki Sangyo Co., Ltd.) or the like can be used.
  • the coffee oil used in the present invention can be used regardless of the production method. Examples include squeezed extract, supercritical extract, steam distillate, organic solvent extract, extract by fat adsorption method, etc., but not limited thereto, steam distillation and SCC (spinning cone column) treatment And those extracted from the residue after the fragrance component is collected.
  • a pressed extract or a supercritical carbon dioxide extract is preferably used.
  • the amount used is usually in the range of 99: 1 to 90:10, preferably 99: 1. Used within the range of 95: 5.
  • the usage ratio is smaller than 99: 1, the intensity of the flavor may be slightly insufficient, and when the usage ratio exceeds 90:10, the fluidity may be slightly lacking. It is preferable that the coffee oil is uniformly dispersed in the coffee bean powder using a stirrer or the like.
  • a flavor in addition to the water-insoluble finely ground roasted coffee bean powder and coffee oil.
  • the flavor can impart the top flavor among the coffee flavors, and the volume of the flavor can be increased while maintaining the overall balance.
  • Those that are suitable as such fragrances are those having a log P value of 1.72 or less, such as 2,3-pentanedione, 2-methylpyrazine, 2-acetylfuran, 2,5-dimethylpyrazine, Ethyl pyrazine, furfural, furfuryl acetate, furfuryl methyl ether, 5-methylfurfural, 2-methylbutanol, furfuryl methyl sulfide and the like can be mentioned.
  • logP is an octanol-water-partition coefficient at 25 ° C., which is a measure for partitioning a substance between an octanol phase and an aqueous phase and is defined by the following formula.
  • Examples of the calculated values can be obtained from the Society's free chemical database ChemSpider. Note that, in this specification, at 25 ° C., the Chemical Substances Control Law, Revised 4th Edition, “Method for measuring distribution coefficient (1-octanol / water) of chemical substances ⁇ 1>” (published by The Chemical Daily) Means the value measured by the method.
  • logP log ([substance] Octanol / [substance] Water) (In the above formula, “[substance] Octanol” indicates the molar concentration of the substance in the octanol phase, and “[substance] Water” indicates the molar concentration of the substance in the aqueous phase.)
  • a coffee flavored food or drink in the production of a coffee flavored food or drink, it can be produced by separately adding a water-insoluble finely ground roasted coffee bean powder and coffee oil and / or flavor to the food or drink.
  • the present invention can be achieved if there is a step of homogenizing water-insoluble finely ground roasted coffee bean powder and coffee oil and / or flavor during any of the food and beverage production steps.
  • a pressure treatment of 0 to 50 MPa is usually used, and preferably a pressure treatment of 15 to 20 MPa is used.
  • the pressure is less than 0 MPa, homogenization is not sufficient, and if the pressure exceeds 50 MPa, the median diameter of the water-insoluble finely ground roasted coffee bean powder may change. It is also effective to treat the homogenization step together with other liquid raw materials used for food and drink production.
  • the coffee flavor imparting agent of the present invention can be used not only in the form of powder but also in the form of granules obtained by aggregating and granulating powder. In order to form a granule, it is preferable to granulate by adding a granulating base.
  • Dextrin, starch, modified starch, pregelatinized starch and the like can be used as the granulation base.
  • the DE of the dextrin is not particularly limited, but a dextrin having a DE of 2 to 20 is particularly preferable.
  • a solid content other than the granulated base may be added to the granulated base described above as an auxiliary material.
  • the solid content whole milk powder, skim milk powder, powdered whey, soybean powder, fruit juice powder, sweetener and the like can be used alone or in an appropriate combination, but is not limited thereto.
  • a dispersant such as dietary fiber or a silicate compound may be used in combination. The proportion of the dispersant can be appropriately selected depending on the type of the solid used, the intended use of the powdery or granular coffee oil-containing composition, and the like, but is preferably 0.1 to 20% by mass. Is preferred.
  • a beverage composition can be prepared by adding other optional components usually used for food and drink or for medicine.
  • Optional components used include, for example, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, reinforcing agents, disintegrants, binders, lubricants, plasticizers, and the like. It can be used by adding.
  • the coffee flavor-imparting agent of the present invention can be used not only for coffee products such as black coffee beverages and powdered instant coffee but also for other beverages and foods for flavoring.
  • coffee products such as black coffee beverages and powdered instant coffee
  • alcoholic drinks such as chuhai, ice cream, sherbet and other frozen desserts, and jelly
  • Puddings and other desserts snacks, cookies, cakes, buns, chocolate, chewing gum, candy, ramune confectionery, tablets, tablet confectionery and other confectionery, confectionery bread, bread and the like, and nutritional foods.
  • the present invention is not limited to these.
  • the above-mentioned method of use it can be used usually in an amount of 0.005 to 10% by mass, preferably 0.007 to 7% by mass, more preferably 0.01 to 5% by mass, based on the food or drink. . If the added concentration is less than 0.005% by mass, the coffee-like flavor may not be felt. On the other hand, if the added concentration exceeds 10% by mass, the flavor of the coffee oil itself may be protruded and the flavor balance may be impaired. . In order to sufficiently exert the effects of the present invention, it is most desirable that the amount added is 0.01 to 5% by mass.
  • Examples 1 and 2 Comparative Examples 1 and 2
  • 5 parts by mass of coffee oil is added to 95 parts by mass of four kinds of water-insoluble finely ground roasted coffee beans powders having different median diameters (10 ⁇ 5 ⁇ m, 30 ⁇ 5 ⁇ m, 50 ⁇ 5 ⁇ m, 100 ⁇ 5 ⁇ m), and a stirrer is added. And then uniformly dispersed to prepare a coffee flavor imparting agent of the present invention and a coffee flavor imparting agent of a comparative example.
  • Test Example 1 The flavor of the coffee flavor imparting agents of Examples 1 and 2 and Comparative Examples 1 and 2 was evaluated by a sensory test. The evaluator performed the test with 10 skilled panels, and evaluated those added to water at 0.05%. The evaluation items were five items: fragrance, taste, roast feeling, smoothness, and lingering finish. The water-insoluble finely ground roasted coffee beans powder of 30 ⁇ 5 ⁇ m itself was used as four points of comparative products. Scores and bad feelings were scored on a 7-point scale, and the average score was calculated. The results are shown in Table 1.
  • Examples 3, 4 and Comparative Example 2 A coffee flavor-imparting agent was prepared in which the content ratio of the water-insoluble finely ground roasted coffee bean powder (30 ⁇ 5 ⁇ m) and the coffee oil was changed in the range of 99: 1 to 70:30.
  • Test Example 2 The flavor of the coffee flavor imparting agents of Examples 3 and 4 and Comparative Example 2 was evaluated by a sensory test. The evaluator performed the test with 10 skilled panels, and evaluated the ones added at 0.05% in water according to the same evaluation criteria as in Test Example 1. In addition, the physical properties (fluidity) of the powder and the oil floating were evaluated visually. The results are shown in Table 2.
  • Test Example 3 The coffee flavor-imparting agent of Example 1 was added to black coffee according to the formulation in Table 3 at 0.05%, and the flavor was evaluated.
  • 0.05% of a water-insoluble finely ground roasted coffee bean powder having a median diameter of 10 ⁇ 5 ⁇ m was added, and the evaluation value was set to 4 points.
  • the evaluation items were the top strength of the fragrance and the strength of the middle. The test was performed in the same manner as in Test Example 1 except that the last strength, the strength of the entire fragrance, and the taste were all five. Table 4 shows the evaluation results.
  • Test Example 4 The coffee flavor imparting agent of Example 2 was added to milk coffee according to the formulation in Table 5 at 0.05%, and the flavor was evaluated.
  • 0.05% of a water-insoluble finely ground roasted coffee bean powder having a median diameter of 30 ⁇ 5 ⁇ m was added in the same manner as in Test Example 3. Table 6 shows the evaluation results.
  • Example 5 Comparative Example 6
  • Example 6 Using the coffee flavor imparting agent of Example 4, the ice cream of the present invention was prepared according to the formulation shown in Table 7.
  • an ice cream of Comparative Example 6 was prepared using water-insoluble finely ground roasted coffee bean powder itself having a median diameter of 30 ⁇ 5 ⁇ m.
  • Test Example 5 The flavors of the ice creams of Example 5 and Comparative Example 6 were evaluated. The evaluation was performed in the same manner as in Test Example 3, and the evaluation results are shown in Table 8.
  • the technique described in the above publication is a method for simply, objectively and efficiently evaluating the characteristic (initiality or persistence) of the fragrance in the oral cavity. Specifically, "During a food or drink containing a fragrance compound that emits a fragrance, the fragrance component of the food and drink time 0 to t1 which passes through the nose and is discharged from the nose and the food and drink time 0 to t2 (t1 ⁇ t2) , And the amount of the fragrance component from time 0 to t1 was measured using a gas chromatograph, the peak area value was A1, and the amount of the fragrance component from time 0 to t2 was measured using a gas chromatograph under the same conditions.
  • A2 / A1 ⁇ t2 / t1 when the peak area value measured in the above is A2 / A1 ⁇ t2 / t1, the perfume compound is positioned as a primary fragrance compound expressing a diffusible odor at the start of eating and drinking, while A2 / A1> t2 / t1 as a long-lasting fragrance compound which develops a long-lasting fragrance.
  • fragrance component having a logP value of 1.72 or less was the fragrance component used for reinforcing the top note in the present invention.
  • Specific compounds are as follows. 2,3-pentanedione, 2-methylpyrazine, 2-acetylfuran, 2,5-dimethylpyrazine, 2-ethylpyrazine, furfural, furfuryl acetate, furfuryl methyl ether, 5-methylfurfural, 2-methylbutanol and furfuryl methyl Sulfide.
  • Example 6 5 parts by mass of the coffee oil A obtained in Production Example 1 was uniformly dispersed in 95 parts by mass of a water-insoluble finely ground roasted coffee bean powder (30 ⁇ 5 ⁇ m) to prepare a coffee flavor imparting agent of Example 6. Similarly, the coffee flavor imparting agent of Example 7 was prepared using the coffee oil B obtained in Production Example 2.
  • Test Example 7 The coffee flavor-imparting agents of Examples 2, 6, and 7 were added to the black coffee used in Test Example 3 at 0.05%, and the flavor was evaluated.
  • the additive-free black coffee itself was used, the evaluation value was set to 4 points, and the evaluation items were three items of the top intensity of the fragrance, the intensity of the middle, and the intensity of the last. The same was done. Table 12 shows the evaluation results.
  • Example 8 According to the formulation of Table 13, the coffee flavored ice cream of the present invention was produced.
  • a water-insoluble finely ground roasted coffee bean powder having a median diameter of 30 ⁇ 5 ⁇ m and coffee oil A or coffee oil B are added, and then homogenized. Other than that, it was manufactured according to a conventional method.
  • the coffee flavored ice cream produced in Example 8 has the coffee flavor enhanced from middle note to the last note, and the coffee flavored ice cream produced in Example 9 imparts the coffee flavor with good balance from the top note to the last note. They were all delicious.
  • the coffee flavor-imparting agent of the present invention can reproduce the flavor of freshly brewed coffee from the top to the middle, and further to the last, has a high potency, and is a material excellent in handling. It can be used for all foods and beverages having coffee flavor.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

L'invention a pour objet de fournir un agent servant à conférer une saveur de café ayant un parfum de café caractéristique, en particulier, riche en voluminosité au milieu des dernières notes du parfum et également de fournir un aliment ou une boisson ayant une saveur de café bien équilibrée avec la note supérieure du parfum. Ce problème peut être résolu par : un agent conférant une saveur de café en poudre ou granulaire caractérisé en ce qu'il comprend une poudre de grains de café torréfiés finement broyés insolubles dans l'eau ayant un diamètre médian allant de 10 ± 5 à 30 ± 5 µm et de l'huile de café selon un rapport en masse allant de 99:1 à 90:10 ; et un aliment ou une boisson ayant une saveur de café qui contient l'agent conférant une saveur de café.
PCT/JP2018/027018 2018-07-19 2018-07-19 Agent conférant une saveur de café WO2020016977A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2018537874A JP6458203B1 (ja) 2018-07-19 2018-07-19 コーヒー風味付与剤
PCT/JP2018/027018 WO2020016977A1 (fr) 2018-07-19 2018-07-19 Agent conférant une saveur de café
CN201880092888.2A CN112040782A (zh) 2018-07-19 2018-07-19 咖啡调味剂

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2018/027018 WO2020016977A1 (fr) 2018-07-19 2018-07-19 Agent conférant une saveur de café

Publications (1)

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WO2020016977A1 true WO2020016977A1 (fr) 2020-01-23

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PCT/JP2018/027018 WO2020016977A1 (fr) 2018-07-19 2018-07-19 Agent conférant une saveur de café

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JP (1) JP6458203B1 (fr)
CN (1) CN112040782A (fr)
WO (1) WO2020016977A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024106493A1 (fr) * 2022-11-17 2024-05-23 サントリーホールディングス株式会社 Extrait de solvant aqueux d'huile de café, aliments et boissons, et son procédé de production, et composition contenant des ingrédients dérivés de café

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7469281B2 (ja) * 2021-11-09 2024-04-16 長谷川香料株式会社 抹茶香味付与組成物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010017126A (ja) * 2008-07-10 2010-01-28 Ogawa & Co Ltd 長期保存可能なコーヒー飲料の製造方法
US20110183048A1 (en) * 2010-01-22 2011-07-28 Ken Noble Soluble Coffee Product
JP2016042817A (ja) * 2014-08-21 2016-04-04 小川香料株式会社 粉状または顆粒状コーヒーオイル含有組成物
JP2017093375A (ja) * 2015-11-26 2017-06-01 花王株式会社 ソリュブルコーヒー
WO2018110587A1 (fr) * 2016-12-16 2018-06-21 長谷川香料株式会社 Agent améliorant le goût du café, et procédé de fabrication de celui-ci
WO2018110585A1 (fr) * 2016-12-16 2018-06-21 長谷川香料株式会社 Procédé de fabrication de composition aromatique à partir de grains de café torréfiés, et dispositif de capture d'arôme à partir de grains de café torréfiés

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010017126A (ja) * 2008-07-10 2010-01-28 Ogawa & Co Ltd 長期保存可能なコーヒー飲料の製造方法
US20110183048A1 (en) * 2010-01-22 2011-07-28 Ken Noble Soluble Coffee Product
JP2016042817A (ja) * 2014-08-21 2016-04-04 小川香料株式会社 粉状または顆粒状コーヒーオイル含有組成物
JP2017093375A (ja) * 2015-11-26 2017-06-01 花王株式会社 ソリュブルコーヒー
WO2018110587A1 (fr) * 2016-12-16 2018-06-21 長谷川香料株式会社 Agent améliorant le goût du café, et procédé de fabrication de celui-ci
WO2018110585A1 (fr) * 2016-12-16 2018-06-21 長谷川香料株式会社 Procédé de fabrication de composition aromatique à partir de grains de café torréfiés, et dispositif de capture d'arôme à partir de grains de café torréfiés

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024106493A1 (fr) * 2022-11-17 2024-05-23 サントリーホールディングス株式会社 Extrait de solvant aqueux d'huile de café, aliments et boissons, et son procédé de production, et composition contenant des ingrédients dérivés de café

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JPWO2020016977A1 (ja) 2020-07-30
JP6458203B1 (ja) 2019-01-23

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