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Coffee aroma-containing composition

A composition and aroma technology, applied in the directions of coffee spice, coffee, coffee extraction, etc., can solve the problems of aroma, flavor satisfaction, flavor change, bitterness, increase of degraded components, etc., and achieve enhanced flavor, strong aroma, aroma and flavor. Balancing difficult effects

Inactive Publication Date: 2012-10-24
SUNTORY BEVERAGE & FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coffee extract has the following problems: the aroma components contained in the coffee beans cannot be fully extracted, the important aroma of the coffee will disappear when the coffee beans are in contact with warm water for a long time, and the important aroma of the coffee will disappear when heat sterilization is performed for preservation. Flavor is greatly changed, etc., so that industrially produced coffee extracts, coffee beverages produced using the extracts are significantly different in aroma and flavor from ordinary coffee brewed at home, etc.
Although the aroma can be increased by using a large amount of coffee beans, since the taste components also increase at this time, the bad flavors such as bitterness and deterioration components will also increase, so it is not necessarily satisfactory in terms of aroma and flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The manufacture of embodiment 1 fermented coffee beans (1)

[0063] Fermented coffee beans are manufactured through the following processes:

[0064] 1) A steam treatment process in which coffee cherries are steamed for 15-30 seconds at 90-110°C,

[0065] 2) The process of cooling to 30-40°C,

[0066] 3) Adding 0.05 to 0.5% by weight of adipic acid or lactic acid per unit weight of coffee cherries to adjust the pH of the coffee cherries to pH 3 to 4

[0067] 4) Simultaneously with or after the pH adjustment step, a microorganism attachment step for attaching fermentation microorganisms is performed,

[0068] 5) Carry out the cultivation process at 30-40°C for 48-72 hours,

[0069] 6) A drying process in which the cultivated coffee cherries are dried,

[0070] 7) The process of separating and refining coffee pulp from coffee seeds to obtain fermented coffee beans.

[0071] That is, 100 kg of coffee fruit is prepared, and the above-mentioned process 1) is carried o...

Embodiment 2

[0081] The manufacture of embodiment 2 fermented coffee beans (2)

[0082] In Guatemala, green coffee beans are usually refined from coffee cherries using a water-washing process. After the harvested fruit is put into a water tank to remove impurities, it is put into a pulp removal machine to remove the pulp, and then put into the water tank again to remove the mucus attached to the endocarp. After that, it is dried in the sun or mechanically dried for shelling. This is because the cultivation site is on the slope of a mountain, and there is no place to spread and dry the fruits after harvesting, so it is an inevitable method.

[0083] On the other hand, Brazil and the like have vast flat land where a large amount of fruit can be dried at one time, and the harvesting period is a dry season, so there is no need to worry about rain, so non-washing (also called natural) refining is carried out. That is, the harvested fruit is directly spread on the square and dried in the sun,...

Embodiment 3

[0085] Embodiment 3 Preparation of compositions containing fragrance

[0086] 50 kg each of the roasted and fermented coffee beans produced in Example 1 (sample 1) and the roasted and fermented coffee beans produced in example 2 (sample 4) were put together with 450 kg of room temperature water and pulverized by a wet grinder. The average particle diameter of the obtained pulverized particles was about 800 μm. This slurry is supplied to the SCC extraction device (Flavourtech company, M1,000 type) at a speed of 500L / hr. The proportion of aroma-containing condensate recovered was about 5%. The obtained condensate was cooled to 5° C. to obtain an aroma-containing condensate (aroma-containing composition) (invention products 1 and 2). The Brix values ​​were all 0.19, and the concentrations of isovaleric acid in the compositions were 2.3 ppm and 380 ppb, respectively. In addition, the concentration of isovaleric acid in the composition was measured by the following method. A s...

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Abstract

Provided is a coffee aroma-containing composition used in industrially manufactured coffee extract and / or coffee beverages, which allows the preservation of the same highly aromatic quality and pleasant taste that is present immediately after extraction. A liquid is added to roasted coffee beans containing ethyl isovalerate and wet grinding is carried out to form a slurry. The aroma components are subsequently stripped from this slurry to form the coffee aroma-containing composition.

Description

technical field [0001] The present invention relates to a coffee aroma-containing composition capable of enhancing the coffee flavor of industrially produced coffee extracts and coffee beverages and suppressing undesirable odors (off-flavors). Background technique [0002] Industrially produced containerized coffee beverages filled in containers such as cans and PET bottles are generally produced by diluting coffee extract obtained by extracting coffee beans with warm water to a beverage concentration, filling the container and then sterilizing it. However, the coffee extract has the following problems: the aroma components contained in the coffee beans cannot be fully extracted, the important aroma of the coffee will disappear when the coffee beans are in contact with warm water for a long time, and the important aroma of the coffee will disappear when heat sterilization is performed for preservation. Flavor is greatly changed, etc., so that industrially produced coffee ext...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/46A23F5/26
CPCA23F5/486A23F5/02A23F5/46
Inventor 藤原优日野淑子水田麻美大西达司
Owner SUNTORY BEVERAGE & FOOD LTD
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