JP4546358B2 - Coffee flavor and method for producing the same - Google Patents

Description

  The present invention relates to coffee flavors. More specifically, the present invention relates to a technique for producing a coffee flavor that produces a deep taste resembling an espresso that cannot be obtained by conventional steam distillation, hot water extraction, or solvent extraction by lipase treatment of coffee oil, and a coffee flavor obtained by the process. .

  Coffee is one of the most popular beverages for beverages, and there are various types of products on the market, such as roasted beans, instant coffee, coffee concentrate, canned coffee, and plastic bottle beverages.

  On the other hand, espresso is a small amount of deep coffee that is obtained by grinding deeply roasted coffee beans finely and extracting them with high pressure and short time using a special tool. The method of drinking coffee with espresso was sought in France and Italy in the second half of the 19th century, spread in Italy in the first half of the 20th century, spread in North America in the second half of the 20th century, and in recent years in the United States mainly in Seattle, Japan It is becoming popular. Recently in Japan, Italian and Seattle-based stores where freshly brewed coffee can be drunk are increasing, and espresso can be enjoyed easily. Espresso is a type of coffee, but there are various differences from drip coffee that is brewed using a paper filter, and one of its features is the foam called “Crema”. “Crema” in Italian means “cream” in English and refers to a fine foam layer that can be made when espresso is poured. It is said that this crema plays a role to make the mouth of espresso mellow and deep. Good crema doesn't disappear over time, and it won't crumble easily when you add sugar, and good crema is an important element of delicious espresso.

  Among coffee products, processed coffee concentrates, canned coffee, plastic bottle drinks, etc. are flavored compared to those that are drip extracted and siphon extracted at home by undergoing clarification and sterilization processes in the process of processing. Will fall. Therefore, it is necessary to reinforce the flavor, and various methods have been devised. As consumers generally demand for coffee, there is aroma, bitterness, and astringency. For example, as a method to reinforce the light top aroma, the coffee is packed in a container, steam is blown from the bottom of a long column, and it is volatile. (Patent Document 1) for extracting coffee components of coffee, a method for producing coffee oil containing aroma components from roasted coffee using supercritical carbon dioxide in a fluid phase (Patent Document 2), and extracting roasted coffee with an aqueous ethyl alcohol solution Then, a method of adding a coffee flavor obtained by a method (Patent Document 3) or the like of producing a flavor component-containing fat of coffee by mixing edible fats and oils in the extract and removing ethyl alcohol has been proposed. . Further, flavor is enhanced by a method of extracting coffee in the presence of a surfactant (Patent Document 4), a method of extracting roasted and ground coffee using water containing cyclic dextrin (Patent Document 5), etc. A method has been proposed.

  In addition, in the extraction of coffee, many treatments with various enzymes have been studied for the purpose of clarifying, increasing the amount of components of the extract, or enhancing the taste. For example, a method of causing a sugar-degrading enzyme such as mannanase, arabanase, or xylanase to act on coffee (Patent Document 6), a method for reducing the toxicity of coffee by causing tyrosinase to act on coffee (Patent Document 7), before the sterilization step A method for preventing turbidity of a coffee extract by causing a fiber-degrading enzyme such as pectinase, cellulase, hemicellulase, arabanase, and β-glucanase to act on the coffee extract of (Patent Document 8), and an aqueous mixture of roasted and ground coffee Yield by treatment with water vapor at a temperature exceeding 200 ° C. under pressure, returning to atmospheric pressure, destroying tissue, and further treating with a hydrolase such as protease, cellulase, hemicellulase, pectinase, lipase, ligninase, and cellulobiase Is a method for producing a coffee extract (Patent Document 9) , A method for producing a concentrated coffee extract by adding a galactomannan-degrading enzyme to a coffee extract, degrading the galactomannan to reduce the viscosity, and then concentrating the coffee extract (Patent Document 10), α-amylase, protease and tannase in the coffee extract A method for producing a colorless and transparent coffee extract by performing activated carbon treatment and ultrafiltration membrane treatment, followed by activated carbon treatment (Patent Document 11), coffee tannase or chlorogen An astringent taste inhibitor obtained by hydrolyzing with an acid-degrading enzyme and then purified by contacting with an adsorbent (Patent Document 12), an enzyme derived from a filamentous fungus having galactomannanase activity and acidic protease activity in a coffee extract A method for producing a stable coffee beverage that does not cause turbidity or ringing due to the action of the product (patent text) 13) it has been proposed.

  Several proposals have also been made regarding the industrial production of coffee beverages with an espresso flavor, and high-concentration coffee beverages contain fibrinous mucilages such as crystalline cellulose, sodium carboxymethylcellulose, and methylcellulose. A process for producing an espresso-like coffee beverage (Patent Document 14), a method for producing a foamable coffee drink by adding a lipase to a coffee extract containing milk components and causing an enzyme reaction (Patent Document 15), Use a sealable pressure vessel with a filter inside and an extraction port provided so that it can be opened and closed. Into this pressure vessel, inject hot water enough to immerse the filter, and then add finely ground coffee beans. Next, hot water is supplied into a sealed pressure vessel to start extraction, and the pressure vessel reaches a predetermined pressure. Industrial espresso coffee manufacturing method, characterized by taking out the coffee extract (Patent Document 16) are known from the extraction port at this point.

Japanese Patent Publication No. 44-18909 JP 47-19067 JP-A 53-59075 JP 53-47571 A JP-A-57-118756 DE2063489 JP 60-256348 JP-A-4-45745 JP 7-115 A JP-A-8-70774 Patent No. 3051743 JP 2001-321116 A JP 2002-272375 A JP-A-6-205641 JP 2000-14319 A JP 2002-253122 A

  However, as shown in Patent Documents 1 to 5, the methods for producing coffee flavors and coffee extracts were related to prevention of heat deterioration and enhancement of taste in the beverage production process. Moreover, the method of the enzyme treatment shown to patent documents 6-13 was the content regarding the clarification of a coffee extract, the increase in a yield, stability improvement, a fall of toxicity, etc. In addition, as for the method of imparting espresso-like flavor, the method of cited reference 14 is a technique relating to the solution of the occurrence of precipitation at the time of imparting espresso flavor with a high-concentration coffee beverage. It is a technology for generating foam, and it is difficult to keep the foam on the surface for a long time in beverage products packed in containers such as cans and PET bottles, and the method of Patent Document 16 requires a special extraction device. There was a problem. Therefore, there has been a strong demand for the development of a material that imparts an espresso-like flavor simply by adding it to a normal coffee extract.

  Therefore, the objective of this invention is providing the flavor raw material which brings out the deep taste which espresso has only by adding in the middle of a manufacturing process, without requiring a special apparatus on the process in coffee drink manufacture.

  The inventors of the present invention considered that coffee oil is effective as a raw material for the above-mentioned problems, and conducted intensive studies. Coffee oil is obtained by squeezing coffee beans and has the flavor of coffee, but itself has limited use. However, surprisingly, when coffee oil is decomposed with lipase, the flavor and texture are reminiscent of espresso, and when this decomposed product is added to a coffee drink, the aftertaste sticks to the back of the throat or tongue. The inventors have found that an espresso-like coffee feeling persists, and have completed the present invention.

  Moreover, since oil was contained in the roasted coffee beans before pressing, an attempt was made to lipase the roasted and ground coffee beans. However, the generation of a flavor reminiscent of espresso, such as a processed coffee oil, was not observed.

  Thus, the present invention provides a method for producing a coffee flavor characterized by treating coffee oil with lipase, and a coffee flavor obtained by the method.

  The present invention also provides a method for producing a water-soluble coffee flavor, wherein the coffee flavor is emulsified in the presence of an emulsifier, and a water-soluble coffee flavor obtained by the method.

  Further, the present invention includes a water-soluble coffee flavor obtained by the above-described method.

  Moreover, this invention provides the food / beverage products containing the coffee flavor obtained by the said method, or a water-soluble coffee flavor.

  By adding the lipase-treated product of the coffee raw material obtained by the present invention to a coffee beverage or the like, without using a large-scale extraction device or the like, the espresso “Crema” can be added with a simple operation just by adding it in the middle of the process. A deep taste that makes the coffee feel the rest after the coffee sticks to the back of the throat or tongue can be given.

  Hereinafter, the present invention will be described in more detail.

  The coffee oil that can be used in the present invention may be obtained by any method as long as it is an oil obtained from roasted coffee beans. For example, the raw beans may be any of Arabica, Reberica, Robusta, etc., and any coffee bean can be used regardless of the type or production area. These raw beans roasted with a coffee roaster can be used as a raw material for coffee oil. As a roasting method, a coffee roaster or the like can be used in a conventional manner. For example, it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring. The degree of roasting of such coffee beans may be in any range as long as it is roasted to the extent that it is usually used for drinking, but it can be exemplified by roasting to 16-30 as the L value. The L value is an index representing the degree of roasting of coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100. Accordingly, the deeper the roasted coffee beans, the lower the value and the shallower the value, the higher the value.

  For reference, the L value of roasted beans that are normally used for drinking is approximately the following level. Italian roast: 16-19, French roast: 19-21, Full city roast: 21-23, City roast: 23-25, High roast: 25-27, Medium roast: 27-29.

  Coffee oil can be obtained by pulverizing and pressing these raw materials. Alternatively, the roasted coffee beans may be extracted with a solvent such as pentane, hexane, acetone, ethyl acetate, diethyl ether, dichloromethane, chloroform, toluene, liquid or carbon dioxide in a supercritical state, and the solvent may be distilled off. Although obtained, the oil obtained by pressing can be illustrated more preferably from the surface of flavor.

  The coffee oil is then subjected to a lipase treatment in the presence of water. The reaction proceeds if the amount of water used is the minimum for lipase to act, but it is 0.001 to 10 times the weight of coffee oil, preferably 0.01 to 5 times the weight, more preferably 0.8. One to two times the weight can be exemplified.

  The lipase that can be used in the present invention is not particularly limited. For example, Aspergillus genus, Rhizomucor genus, Rhizopus genus, Penicillium genus, Candida genus, Pichia genus, Chromobacterium genus, Alkagenes genus, stress Use lipase collected from various microorganisms such as Tomyces, Actinomadura, Bacillus, etc., lipase obtained from porcine pancreas, goat goat, lamb, oral lipase collected from calf oral secretion gland, etc. can do. Commercially available products include lipase L, lipase M, lipase AP, lipase AY, lipase P, lipase AK, lipase CES, lipase M-AP, lipase D, lipase N, lipase CT, lipase R (above, Amano Nzyme Co., Ltd.) )), Lipase MY (manufactured by Meisei Sangyo Co., Ltd.), lipase P (manufactured by Nagase ChemteX Corporation), porcine pancreatic lipase (manufactured by Sigma-Aldrich Japan Co., Ltd.), lecitase, paratase, paradase M (above, Novozymes, Inc.), lipase “Saiken” (manufactured by Yakult Honsha Co., Ltd.), and lipase (manufactured by Tanabe Seiyaku Co., Ltd.). These lipases can be used singly or in combination. The amount of lipase used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.1 to 10,000 U / g, preferably 0.5 to 2000 U / g, more preferably 2 based on the weight of the coffee oil raw material. The range of -500 U / g can be illustrated.

  The treatment of coffee oil with an enzyme is a method known per se, such as, for example, the Patent Office Gazette Known and Conventional Techniques (fragrance) Part II Food Fragrance (issued 2000.1.14) Microorganism / Enzyme Flavor (P46 to P57), etc. It can be performed according to the method described in the publication. As described above, water necessary for lipase treatment is added to and mixed with coffee oil, and if necessary, emulsification is performed before lipase treatment, and if necessary, about 60 to about 121 ° C. for about 2 seconds to about 20 After sterilizing and cooling for a minute, the above lipase is added, and the enzyme treatment is performed by stirring or standing at about 30 to about 50 ° C. for about 0.5 minutes to about 24 hours. After the enzyme treatment, the enzyme is inactivated by heating at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes, cooled, and the oil layer and the aqueous layer are separated by appropriate separation means such as standing or centrifugation. A coffee flavor can be obtained by removing water.

  The obtained coffee flavor can be emulsified as desired to obtain a water-soluble coffee flavor. The emulsifier to be used is not particularly limited, and various emulsifiers conventionally used in foods and drinks can be used. For example, fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose Fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, kiraya extract, gum arabic, tragacanth gum, guar gum, caraya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, etc. An emulsified liquid having excellent stability can be obtained by emulsifying using a mixer, a colloid mill, a rotating disk homogenizer, a high-pressure homogenizer, or the like. The amount of these emulsifiers is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, but is usually about 0.01 to about 1 part by weight with respect to 1 part by weight of the coffee flavor of the present invention. A suitable range is 100 parts by weight, preferably about 0.1 to about 50 parts by weight. In order to stabilize the emulsification, the water-soluble solution may be one of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, reduced syrup, etc. Two or more mixtures can be blended.

  The coffee flavor and water-soluble coffee flavor of the present invention can be made into a powder formulation by drying if desired. In pulverization, saccharides such as trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately blended as necessary. These amounts used can be appropriately selected according to the properties desired for the powder flavor.

  The coffee flavor or water-soluble coffee flavor of the present invention thus obtained or a powder formulation thereof can be blended in various foods and drinks to give an espresso flavor. Examples of such foods and beverages include coffee beverages, milk beverages / lactic acid bacteria beverages, carbonated beverages, tea beverages, functional beverages, yogurt, frozen confectionery, candy, chocolate, cake, dessert, chewing gum, baked confectionery, etc. Examples include confectionery and confectionery bread.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
Coffee oil LF-C (life food: coffee oil from Colombian beans) 750g, ion-exchanged water 250g was added, sterilized by heating at 80 ° C for 15 minutes with stirring, cooled to 40 ° C, lipase AY (Amano Enzyme Co., Ltd.) )) 0.25 g was added, and the reaction was carried out at 40 ° C. for 12 hours while continuing to stir. Thereafter, the enzyme was inactivated by heating at 80 ° C. for 15 minutes, and then cooled to 70 ° C. Stirring was stopped and the mixture was allowed to stand and decanted while maintaining the temperature of the entire reaction product at 70 ° C., and the resulting oil layer was cooled to room temperature to obtain 750 g of coffee flavor (Invention 1).

Example 2
Coffee oil LF-C (life food: coffee oil from Colombian beans) in Example 1 Coffee oil LF-M (life food: coffee oil from mocha beans), lipase AY (Amano Enzyme) instead of lipase Except for using Tanabe Seiyaku, the same operation as in Example 1 was performed to obtain 750 g of coffee flavor (Invention 2).

Example 3
0.01 parts by weight of each of the invention products 1 or 2 or the starting coffee coffee oil is added to 100 parts by weight of milk and mixed with a TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) A coffee flavored drink was obtained.

Sensory evaluation was performed by 10 well-trained panelists for each beverage. The sensory evaluation results are shown in Table 1.
The scoring criteria for sensory evaluation are “coffee feeling”, “tongue touch”, “throat throat”, and “espresso feeling”, with 5 points being the highest score and 0 being the lowest score, with an average score of 10 people. showed that. The total score for each item is also shown.

  As shown in Table 1, when the coffee flavor of the product of the present invention is added to milk, it has a deep taste that feels particularly sticky on the tongue and throat, compared to milk added with coffee oil, and has a strong espresso feeling. Had.

Example 4
Glycerin (880 g) and sugar ester DK-SS (sucrose stearate ester manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) (20 g) were added and sterilized at 80 to 90 ° C. for 15 minutes. This is cooled to 40 ° C., 100 g of the inventive product 1 is added, emulsified using a TK-homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and a water-soluble coffee flavor (inventive product 3: 10 as the original coffee oil). % Content) 1000 g was obtained.

Comparative Example 1
Except for using the lipase-unreacted coffee oil LF-C instead of Invention Product 1, the same operation as in Example 4 was performed to obtain 1000 g of a coffee oil emulsion (Comparative product 1: containing 10% coffee oil).

Example 5
Coffee beans (Columbia, L-20 Purchased from Tokyo Allied Coffee) 100g of water was used for 1000g of water, and a drip coffee maker for home use was used to obtain a drinking coffee extract (about 5 times that of normal drinking) Concentration). 0.1 g of Invention 3 or Comparative Product 1 was added to 200 ml of this extract, mixed well, and sensory evaluation was performed by 10 well-trained panelists for each beverage. The sensory evaluation results are shown in Table 2.
The scoring criteria for sensory evaluation are “coffee feeling”, “tongue touch”, “throat throat”, and “espresso feeling”, with 5 points being the highest score and 0 being the lowest score, with an average score of 10 people. showed that. The total score for each item is also shown.

  As shown in Table 2, the coffee to which the coffee flavor of the present invention was added was particularly pleasant to the touch and throat, compared to the coffee to which the coffee oil emulsion was added, and had a flavor resembling an espresso.

Example 6
1 kg of milk, 1.2 kg of sugar and 10 g of sugar ester DK-SS (Daiichi Kogyo Seiyaku Co., Ltd. sucrose stearate) were added to 6 kg of water, stirred at 80 ° C. for 10 minutes, and then cooled to room temperature. . After adding 2 kg of coffee extract (Bx10 °, Colombia L18), the pH was adjusted to 6.5 with sodium bicarbonate, heated to 75 ° C., homogenized at 150 kg / cm 2 with a high-pressure homogenizer, and then milk flavor (Hasegawa) 10 g of Fragrance Co., Ltd. and 10 g of Invention 3 were added and filled into a 200 ml can container, and retort sterilized at 121 ° C. for 20 minutes to obtain a coffee drink in a container. The obtained coffee drink had a feeling of sticking to the back of the throat and tongue after drinking, and was a coffee that made a strong image of espresso.

Example 7
70 g of gum arabic and 20 g of trehalose were added to 150 g of water and dissolved, and then heat sterilized at 85 to 90 ° C. for 15 minutes. This was cooled to 40 ° C., 10 g of Invention 1 was added and mixed, and then emulsified with a TK-homomixer. This liquid was spray-dried at an inlet temperature of 140 ° C. and an outlet temperature of 75 ° C. using a mobile minor type spray dryer manufactured by Niro Co., Ltd., and 95 g of coffee flavor powder formulation (Invention 4: Contains 10% as original coffee oil) Got.

Example 8
240 g of unsalted margarine was kneaded into a cream, and 47 g of egg yolk, 220 g of sugar, 1 g of lemon juice and 2 g of invention product 4 were added and mixed. Separately, 485 g of weak flour, 2 g of salt and 3 g of baking powder were mixed and sieved with a mesh, which was added to the previous mixture in three portions and mixed gently. The dough was laid for 1 hour in a refrigerator, then extracted with a mold and baked in an oven at 160 ° C. for 35 minutes to obtain an espresso-flavored cookie. The obtained cookie had a coffee-like feeling in the aftertaste, and had a flavor reminiscent of espresso.

Comparative Example 2
100g of coffee beans (Columbia, purchased from L-20 Tokyo Allied Coffee) is added to 250g of water, sterilized with stirring at 80 ° C for 15 minutes, cooled to 40 ° C, and then lipase AY (manufactured by Amano Enzyme) 2 g was added and reacted for 12 hours at 40 ° C. with stirring. After completion of the reaction, the enzyme was inactivated and sterilized at 80 ° C. for 15 minutes, cooled, centrifuged, and further filtered through filter paper to obtain 150 g of a clear coffee extract (Comparative product 2).

Comparative Example 3
Except not using lipase AY (manufactured by Amano Enzyme Co., Ltd.) in Comparative Example 2, the same operation as in Comparative Example 2 was performed to obtain 150 g of Coffee Extract (Comparative Product 3).

Example 9
Comparative product 2 and comparative product 3 were each diluted to a drinking concentration (Bx1 °) and evaluated for flavor by 10 well-trained panelists. As a result, it was evaluated that there was no difference between the two.
From this result, it was found that espresso-like flavor could not be obtained even if the coffee beans were directly treated with lipase.

Claims (5)

  A method for producing a coffee flavor, characterized by treating coffee oil with lipase.   A coffee flavor obtained by the method of claim 1.   A method for producing a water-soluble coffee flavor, comprising emulsifying the coffee flavor according to claim 2 in the presence of an emulsifier.   A water-soluble coffee flavor obtained by the method according to claim 3. A food or drink containing the coffee flavor or water-soluble coffee flavor according to claim 2 or 4.