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Coffee flavor-imparting agent

A flavoring agent and coffee technology, which is applied in the fields of coffee spices, roasted coffee, food science, etc., to achieve an excellent effect of fullness

Pending Publication Date: 2020-12-04
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As raw materials for enhancing the flavor of coffee, coffee oil obtained by pressing or supercritical carbon dioxide extraction from roasted coffee beans can be mentioned. Coffee oil itself is oil-soluble, so it is difficult to directly use it in coffee beverages. Method of physically miniaturizing and stabilizing coffee oil by homogenizer treatment (Patent Document 3); Coffee oil uniformly dispersed in soluble coffee powder to impart aroma to coffee beverage powder Production method (Patent Document 4); powdered coffee oil-containing composition (Patent Document 5) including coffee oil, medium-chain fatty acid triglyceride, granulation base, and polyol, etc., but in a balance with the intensity of aroma Aspects that require further technical development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1、2

[0049] (Examples 1 and 2, Comparative Examples 1 and 2)

[0050] With respect to 95 parts by mass of 4 types of water-insoluble finely pulverized roasted coffee bean powder (10±5 μm, 30±5 μm, 50±5 μm, 100±5 μm) with different median diameters, 5 parts by mass of coffee oil was added, and it was made by using a stirrer. Uniformly dispersed, the coffee flavoring agent of the present invention and the coffee flavoring agent of the comparative example were prepared.

Embodiment 3、4

[0056] (Examples 3, 4, Comparative Example 2)

[0057] A coffee flavoring agent was prepared by changing the content ratio of water-insoluble finely ground roasted coffee bean powder (30±5 μm) to coffee oil in the range of 99:1 to 70:30.

Embodiment 5

[0076] (Example 5, Comparative Example 6)

[0077] Using the coffee flavoring agent of Example 4, the ice cream of the present invention was prepared using the recipe of Table 7. As a comparative product, 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 μm.

[0078] [Table 7]

[0079] Raw material name Example 5 Comparative example 6 milk 30.0 30.0 unsalted butter 15.0 15.0 granulated sugar 13.0 13.0 skimmed milk powder 7.0 7.0 frozen yolk with sugar 3.0 3.0 coffee extract 3.0 3.0 Syrup 2.0 2.0 Emulsion Stabilizer Preparation 0.2 0.2 sodium bicarbonate 0.1 0.1 water 26.6 26.6 coffee flavoring agent Example 40.1 Comparative product 0.1 total 100.0 100.0

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Abstract

To provide an agent for imparting a coffee flavor with characteristic coffee fragrance, in particular, rich voluminousness in the middle to last notes of the fragrance and also to provide a food or beverage having a coffee flavor well-balanced with the top note of the fragrance. This problem can be solved by: a powdery or granular coffee flavor-imparting agent characterized by comprising a water-insoluble finely ground roasted coffee bean powder having a median diameter of from 10+ / -5 to 30+ / -5 [mu]m and coffee oil at a ratio by mass of from 99:1 to 90:10; and a food or beverage having a coffee flavor which contains the coffee flavor-imparting agent.

Description

technical field [0001] The present invention relates to a coffee flavoring agent that imparts coffee flavor to food and drink, and a method for producing a coffee flavor food and drink. Background technique [0002] Coffee is one of the beverages consumed all over the world. Because of the relaxing effect of its aroma and the sobering effect of caffeine, coffee is widely loved at home and in the workplace, and has become an indispensable beverage in daily life. Conventionally, as a raw material for imparting flavor to coffee, coffee extract, its concentrate, powdered product, coffee flavor, and the like have been used. However, although the coffee extract can impart a natural coffee flavor, it has the disadvantages of weak potency and lack of stability. In addition, if the coffee extract is concentrated or powdered, it also has the disadvantage that most of the aroma is lost in the process. [0003] Pulverized roasted coffee beans have been used for instant coffee and the ...

Claims

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Application Information

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IPC IPC(8): A23F5/46
CPCA23F5/46A23L27/28A23F5/10
Inventor 永安弘树成田晃浩江口龙二志贺一孔定免香里
Owner OGAWA & CO LTD
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