Coffee food product with improved aroma intensity and coffee taste

Abstract

To provide a coffee food product with improved aroma intensity and coffee taste.SOLUTION: In a coffee food product in which at least a coffee-derived finely ground product containing flavor components after roasting coffee beans and vegetable oils and fats are kneaded and solidified, the amount of powdered sugar contained in the coffee food product is 8 wt.% or more and 28 wt.% or less. The amount of powdered sugar contained is preferably 10 wt.% or more and 20 wt.% or less. The amount of powdered sugar contained in the coffee food product is preferably 8 wt.% or more and 25 wt.% or less when the amount of coffee-derived finely ground product contained in the coffee food product is 10 wt.% or more and 20 wt.% or less, or 35 wt.% or more and 45 wt.% or less. It is acceptable for the vegetable oils and fats to exclude cocoa butter.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to coffee-based foods that allow the user to easily enjoy the aroma and taste of coffee. [Background technology]

[0002] Generally, coffee is consumed as a beverage by many users. For example, in the case of drip coffee, hot water is added to ground coffee beans obtained by roasting and grinding green coffee beans, and the coffee is extracted. Therefore, in order to enjoy coffee, it is usually necessary to have equipment for extracting coffee and it takes time to extract the coffee. However, there is a high demand from consumers for the ability to easily enjoy the taste and aroma of coffee at any time. Furthermore, even if a food product that allows casual enjoyment of coffee is produced, there is a problem in that the extract of a coffee drink quickly loses its aroma components and the taste is easily deteriorated.

[0003] Therefore, the present inventors have already proposed a coffee food in which finely ground coffee-derived material containing aroma components after roasting coffee beans, coffee oil extracted from coffee beans, and hardened oil are kneaded and solidified, and the content of the coffee oil extracted from coffee beans in the entire food is 1% by weight or more and 5% by weight or less (see Patent Document 1). According to this, by coating the finely ground material and coffee oil with hardened oil, the aroma components of the coffee can be trapped within the material, improving the preservation of the coffee aroma and the mouthfeel.

[0004] In such coffee foods, there is a very strong need to further improve the preservation of the coffee aroma in order to improve the aroma and coffee feel, and there is a demand for technology to improve the preservation of the coffee aroma in solidified coffee foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 6849552 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above circumstances, an object of the present invention is to provide a coffee food with improved aroma and coffee flavor. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors have found that in order to produce a flavorful coffee food, it is important to improve the aroma, the strength of the coffee flavor, and the lingering aftertaste.

[0008] That is, the coffee food of the present invention is a coffee food obtained by kneading and solidifying at least finely ground coffee-derived material containing aroma components after roasting coffee beans, vegetable oil and fat, and powdered sugar, and is characterized in that the amount of powdered sugar contained in the coffee food is 8% by weight or more and 28% by weight or less. If the amount of powdered sugar contained in the coffee food is less than 8% by weight, the effect of improving the aroma and coffee feeling is not sufficiently obtained. Furthermore, even if an amount exceeding 28% by weight is blended, the effect of improving the aroma and coffee feeling is approximately the same. Therefore, by setting the amount in this range, a coffee food with excellent aroma and coffee feeling can be obtained. Here, the coffee beans are preferably Arabica, but the variety is not limited and can be a wide variety such as Canephora. There are also no limitations on the place of origin or roasting level. The coffee beans do not necessarily have to be one type of bean, and may be blended coffee beans. The finely ground coffee-derived material is preferably ground coffee beans, but is not limited thereto and may be, for example, dried and solidified instant coffee grains (powder). In the case of ground coffee beans, the particle size and grinding method are not limited. Vegetable oils include a wide range of plant-based oils such as palm oil, sunflower oil, shea nut oil, and coffee oil. Powdered sugar is granulated sugar in powder form.

[0009] The amount of powdered sugar contained in the coffee food of the present invention is preferably 10% by weight or more and 20% by weight or less.

[0010] When the amount of finely ground material contained in the coffee food of the present invention is 10% by weight or more and 20% by weight or less, the amount of powdered sugar contained in the coffee food is preferably 8% by weight or more and 25% by weight or less, more preferably 10% by weight or more and 23% by weight or less, and even more preferably 20% by weight. By adjusting the amount of powdered sugar to an appropriate range depending on the amount of finely ground material, a coffee food with excellent aroma and coffee taste can be realized.

[0011] When the amount of finely ground material contained in the coffee food of the present invention is 35% by weight or more and 45% by weight or less, the amount of powdered sugar contained in the coffee food is preferably 8% by weight or more and 25% by weight or less, more preferably 10% by weight or more and 23% by weight or less, and even more preferably 20% by weight. By adjusting the amount of powdered sugar to an appropriate range depending on the amount of finely ground material, a coffee food with excellent aroma and coffee taste can be realized.

[0012] In the coffee food of the present invention, the vegetable oil may not include cocoa butter. By not including cocoa butter, the coffee food can have a more original coffee flavor, unlike chocolate, etc. In this case, the vegetable oil may include edible vegetable oil such as palm oil, sunflower oil, shea nut oil, etc.

[0013] In the coffee food of the present invention, the vegetable oil preferably contains coffee oil extracted from coffee beans. Coffee-derived finely ground material generally contains about 14.5 to 20% coffee oil, but by including coffee oil extracted from coffee beans separately from this (hereinafter also referred to as "added coffee oil"), the preservation of the aroma can be further improved. The added coffee oil is preferably coffee oil extracted from coffee beans using a known pressing method, but the term "oil extraction" here is not limited to the narrow meaning, and may be coffee oil extracted using carbon dioxide or nitrogen in a fluid state as a supercritical fluid, for example.

[0014] In the coffee food of the present invention, when the vegetable oil contains coffee oil extracted from coffee beans, the coffee oil extracted from the coffee beans is preferably present in an amount of from 0.5% to 5% by weight, more preferably from 0.5% to 2% by weight. By keeping the coffee oil content within this range, a coffee food can be obtained that achieves both aroma preservation and shape stability.

[0015] The total amount of fat and oil components contained in the coffee food of the present invention is preferably 30% by weight or more and 45% by weight or less. If the total amount of fat and oil components in the coffee food is less than 30% by weight, the rich flavor of coffee is difficult to feel, and if it exceeds 45% by weight, there is a problem that the food is likely to feel oily when eaten. By making the total amount of fat and oil components 30% by weight or more and 45% by weight or more, a flavorful coffee food with a well-balanced taste and aroma can be obtained. The total amount of fat and oil components in the coffee food is more preferably 33% by weight or more and 40% by weight or less, and even more preferably 35.5% by weight or more and 37.5% by weight or less. Effect of the Invention

[0016] The coffee food of the present invention has the effect of improving the aroma and coffee flavor of the coffee food. [Brief description of the drawings]

[0017] [Figure 1] A graph showing the TI curve for "coffee aroma" [Diagram 2] Graph showing various parameters related to "coffee aroma" (1) [Diagram 3] Graph showing various parameters related to "coffee aroma" (2) [Figure 4] Graph showing the TI curve for "coffee sensation" [Diagram 5] Graph showing each parameter related to "coffee flavor" (1) [Figure 6] Graph showing each parameter related to "coffee flavor" (2) [Figure 7] Graph showing the evaluation results using the QDA method (1) [Figure 8] Graph showing the evaluation results using the QDA method (2) [Figure 9] TI method evaluation test diagram DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] Hereinafter, an example of an embodiment of the present invention will be described in detail with reference to the drawings. Note that the scope of the present invention is not limited to the following examples and illustrated examples, and many modifications and variations are possible.

[0019] First, sensory tests and aroma component analysis were performed on coffee foods containing 15% or 40% by weight of finely ground coffee beans and varying amounts of powdered sugar. In this specification, the sample containing 15% by weight of finely ground coffee beans is referred to as the "15% coffee powder blend" and the sample containing 40% by weight of finely ground coffee beans is referred to as the "40% coffee powder blend." Sensory tests were performed using the TI (Time Intensity) method, which records the time-series changes in the perceived sensory intensity for the evaluation of "coffee aroma" or "coffee feel," and describes the characteristics of the obtained functional form using various parameters. Sensory evaluations including "aroma," "taste," and "texture" were performed using the QDA (Quantitative Descriptive Analysis) method. In both tests, samples with different blends of finely ground coffee beans (15% by weight, 40% by weight) were tested on separate days.

[0020] Table 1 below shows the composition of the samples used in each test. As shown in Table 1 below, in Examples A to D and Comparative Examples 1 to 3, samples were prepared by adjusting the blending amounts of powdered sugar and lactose, and the blending amounts of raw materials other than powdered sugar and lactose, such as finely ground coffee beans, were constant. The "finely ground coffee beans" was frozen ground coffee powder, the type of beans was "Ethiopia Shakisso", and the L value after roasting was 23.5. The powdered sugar was composed of powdered granulated sugar and a small amount of dextrin. The added coffee oil was extracted from "Ethiopia Natural" beans, which have an L value of 23.5.

[0021] [Table 1]

[0022] (Effect of powdered sugar on "coffee aroma" (TI method)) First, the intensity and change of "coffee aroma" when the powdered sugar mixture was changed was evaluated using the TI method, a time-dependent sensory evaluation method, and the results were compared for each amount of coffee powder mixture. Here, "coffee aroma" refers to the intensity of the desirable aroma specific to coffee, and refers to the overall aroma strength such as roasted aroma and fruity floral aroma. In preparation for the test, the coffee food of the Example or Comparative Example was cut in half in tablet form (approximately 3.4 g / piece) so that approximately 1.7 g could be sampled in one bite. It was provided in a plastic container labeled with a random three-digit number. Warm water was prepared to rinse the mouth between samples. The tests were carried out by a panel of experts who are involved in evaluating coffee products on a daily basis, who have been trained in the TI method, and who have calibrated the evaluation scale. Thirteen people tested the "coffee aroma" test, and 12 people tested the "coffee flavor" test, which will be described later.

[0023] Here, the procedure of the test will be explained. Figure 9 is an explanatory diagram of the evaluation test of the TI method, where (1) shows the state before the start of the test, (2) shows the state immediately after the start of the test, and (3) or (4) shows the state during the evaluation. The panel follows the on-screen instructions displayed on the PC display and selects the line scale displayed on the screen to input the evaluation. Specifically, as shown in Figure 9(1), the line scale 1 displays "not at all (START / STOP)", "slightly weak", "slightly strong", and "strongest of all". When starting the test, first click the "not at all (START / STOP)" button 2. When the button 2 is clicked, a cursor 3 appears as shown in Figure 9(2), and the evaluation is performed by operating the cursor 3. For example, if the "coffee aroma" is evaluated as being slightly strong, the cursor 3 is moved to the position of "slightly strong" as shown in Figure 9(3). Also, if the "coffee aroma" becomes slightly weaker from that state, the cursor 3 is moved to a position slightly to the left as shown in Figure 9(4) according to the degree of the evaluation. Finally, when cursor 3 is placed on point 0, the test for that sample is completed.

[0024] At the start of the test, we explained that the test was to evaluate the strength of "coffee aroma" over time and explained the definition of "coffee aroma." We also explained that the first sample would be for practice, followed by four samples in the case of a 15% coffee powder blend (three samples in the case of a 40% coffee powder blend) in random order. During the test, a specific instruction was displayed on the screen at each specified time. Table 2 below shows the instructions displayed on the screen to the panelists at each time from the start of the test for each sample. In addition, the panelists were instructed to rinse their mouths with lukewarm water between samples.

[0025] [Table 2]

[0026] The evaluation results were analyzed using the sensory evaluation software Fizz. The TI waveform was smoothed, and the TI parameters were extracted, after which a TI curve was drawn.

[0027] (Summary of evaluation results regarding "coffee aroma") By comparing the TI curves of each sample, we were able to confirm the taste characteristics due to the difference in the powdered sugar blend. Figure 1 is a graph showing the TI curves for "coffee aroma," with (1) showing the sample with 15% coffee powder blend and (2) showing the sample with 40% coffee powder blend. As shown in FIG. 1(1), in the case of the products containing 15% coffee powder (Examples A and B, Comparative Examples 1 and 2), Comparative Example 1 (0% powdered sugar) had the weakest maximum aroma intensity and the shortest duration. Example A (10% powdered sugar) had both medium maximum aroma intensity and duration. Example B (20% powdered sugar) had the strongest maximum aroma intensity and the longest duration. Comparative Example 2 (30% powdered sugar) had a medium maximum aroma intensity but a long duration. From the above, it was found that in the case of a product containing 15% coffee powder, the proportion of powdered sugar affects the maximum intensity and duration of the aroma.

[0028] As shown in FIG. 1(2), in the case of the products containing 40% coffee powder (Examples C and D, Comparative Example 3), for Comparative Example 3 (0% powdered sugar), the aroma rose slowly, the maximum intensity of the aroma was the weakest, and it gradually decreased and lasted weakly for a long time. For Example C (10% powdered sugar), the maximum intensity of the aroma was medium to strong, the timing of the strongest aroma was late, and it decreased rapidly. For Example D (20% powdered sugar), the aroma rose rapidly, the maximum intensity was the strongest, it gradually decreased, and it lasted relatively strong for a long time. From the above, it was found that in the case of a product containing 40% coffee powder, the proportion of powdered sugar affects the onset of aroma, the timing of maximum intensity, and the tendency of the aroma to decrease phase.

[0029] (Comparison of parameters related to "coffee aroma") The following seven indices were calculated as parameters from the TI curve. From the time axis of the TI curve, "time from the start point to the end point of the curve (seconds)" and "time from reaching Imax to the end point (seconds)" were calculated, from the intensity axis of the TI curve, "maximum intensity of the curve (Imax)" was calculated, and from the area under the TI curve, "area under the curve (AreaTse)," "area under the increase phase (AreaInc)," "area under the decrease phase (AreaDec)," and "area under the plateau phase (AreaPl)" were calculated. The three indices that received particular attention were defined as values ​​that indicate the following taste characteristics of coffee foods. Specifically, the "maximum intensity of the curve (Imax)" was defined as the maximum intensity of the "coffee aroma," the "area under the curve (AreaTse)" as the total intensity of the "coffee aroma," and the "area under the decreasing phase (AreaDec)" as the intensity after the "coffee aroma" begins to decrease (hereinafter also referred to as the "aftertaste (of the aroma).").

[0030] Figures 2 and 3 are graphs showing each parameter calculated from the TI curve related to "coffee aroma", with Figure 2 showing the cases of products containing 15% coffee powder (Examples A and B, Comparative Examples 1 and 2), and Figure 3 showing the cases of products containing 40% coffee powder (Examples C and D, Comparative Example 3). Table 3 below shows the numerical values ​​of each parameter calculated from the TI curve related to "coffee aroma". The numerical values ​​in bold in Table 3 indicate the maximum values ​​in Examples A and B, Comparative Examples 1 and 2, or the maximum values ​​in Examples C, D, and Comparative Example 3.

[0031] [Table 3]

[0032] As shown in Figure 2 and Table 3 above, in the products with 15% coffee powder (Examples A and B, Comparative Examples 1 and 2), the maximum intensity of the curve (Imax), the area under the curve (AreaTse), and the area under the decreasing phase (AreaDec) increased as the blending ratio of powdered sugar increased from 0% (Comparative Example 1), peaked at 20% (Example B), and decreased at 30% (Comparative Example 2). Therefore, in the case of the products with 15% coffee powder (Examples A and B, Comparative Examples 1 and 2), the blending of 20% powdered sugar (Example B) gave the strongest "coffee aroma" intensity and lingering aftertaste, and is considered to be the optimal blending condition.

[0033] In contrast, in the products with 40% coffee powder (Examples C and D, Comparative Example 3), as shown in Figure 3 and Table 3 above, the maximum intensity of the curve (Imax) and the area under the decreasing phase (AreaDec) increased as the blending ratio of powdered sugar increased from 0% (Comparative Example 3) and was maximum at 20% (Example D). Therefore, in the case of products with 40% coffee powder, the blending of 20% powdered sugar (Example D) gave the strongest "coffee aroma" and lingering aftertaste, and is considered to be the optimal blending condition. In addition, the area under the curve (AreaTse) reached a maximum at 10% powdered sugar (Example C) and was similar at 20% powdered sugar.

[0034] (Summary of evaluation results on "coffee aroma") From the above, it was found that the amount of powdered sugar in coffee foods affects the "coffee aroma," and that in products containing 15-40% coffee powder, the ratio of powdered sugar that gave the strongest intensity of the "coffee aroma" and lingering aftertaste was 20% (Examples B and D).

[0035] (Effect of powdered sugar on "coffee flavor" (TI method)) Next, the strength and change of the "coffee flavor" when the powdered sugar mixture was changed was evaluated using the TI method, a time-dependent sensory evaluation method, and the results were compared for each amount of coffee powder mixture. Here, "coffee flavor" refers to the flavor felt when drinking coffee. The preparation for the test, the test procedure, and the method for analyzing the evaluation results are the same as those for the sensory test using the TI method for "coffee aroma" described above.

[0036] (Summary of evaluation results for "coffee flavor") By comparing the TI curves of each sample, we were able to confirm the taste characteristics due to the difference in the powdered sugar blend. Figure 4 is a graph showing the TI curves for "coffee flavor," with (1) showing the sample with 15% coffee powder blend and (2) showing the sample with 40% coffee powder blend. As shown in FIG. 4(1), in the case of the product containing 15% coffee powder, the maximum intensity of the coffee flavor was the weakest and the duration was the shortest for Comparative Example 1 (0% powdered sugar). For Example A (10% powdered sugar), the maximum intensity of the coffee flavor was medium to strong and the duration was the longest. For Example B (20% powdered sugar), the maximum intensity of the coffee flavor was the strongest and the duration was medium. For Comparative Example 2 (30% powdered sugar), the coffee flavor rose sharply, but the maximum intensity was medium and the duration was short. From the above, it was found that in the case of a product containing 15% coffee powder, the proportion of powdered sugar affects the onset, maximum intensity and duration of the coffee flavor.

[0037] As shown in FIG. 4(2), in the case of the product containing 40% coffee powder, the maximum intensity of the coffee flavor was the weakest for Comparative Example 3 (0% powdered sugar), which gradually decreased and lasted for a relatively long time. For Example C (10% powdered sugar), the maximum intensity of the coffee flavor was the strongest, which gradually decreased and lasted for a relatively long time. For Example D (20% powdered sugar), the results were almost the same as those for Comparative Example 3 (0% powdered sugar). From the above, it was found that in the case of a product containing 40% coffee powder, the proportion of powdered sugar affects the maximum intensity of the coffee flavor and the tendency of the decreasing phase.

[0038] (Comparison of parameters related to "coffee flavor") The seven indices mentioned above were calculated as parameters from the TI curve, and the four indices that received particular attention were defined as values ​​that indicate the following taste characteristics of coffee foods. Specifically, the "maximum intensity of the curve (Imax)" was defined as the maximum intensity of the "coffee sensation," the "area under the curve (AreaTse)" as the total intensity of the "coffee sensation," the "area under the decrease phase (AreaDec)" as the intensity after the "coffee sensation" begins to decrease (hereinafter also referred to as the "aftertaste (of the coffee sensation)"), and the "area under the plateau phase (AreaPl)" as the maximum intensity and duration of the "coffee sensation" (hereinafter also referred to as the "impact").

[0039] Figures 5 and 6 are graphs of each parameter calculated from the TI curve for "coffee flavor", with Figure 5 showing a product containing 15% coffee powder and Figure 6 showing a product containing 40% coffee powder. Table 4 below shows the numerical values ​​of each parameter calculated from the TI curve for "coffee flavor". The numerical values ​​in bold in Table 4 indicate the maximum values ​​in Examples A and B and Comparative Examples 1 and 2, or the maximum values ​​in Examples C and D and Comparative Example 3.

[0040] [Table 4]

[0041] As shown in Fig. 5 and Table 4 above, in the products containing 15% coffee powder (Examples A and B, Comparative Examples 1 and 2), the maximum intensity of the curve (Imax) and the area under the plateau phase (AreaPl) increased as the blending ratio of powdered sugar increased from 0% (Comparative Example 1), peaked at 20% (Example B), and decreased at 30% (Comparative Example 2). Therefore, in the case of products containing 15% coffee powder, the blending of 20% powdered sugar (Example B) is considered to be the optimal blending condition, as it has the strongest intensity and duration of the "coffee flavor," that is, the strongest impact of the coffee flavor. In addition, the area under the curve (AreaTse) and the area under the decreasing phase (AreaDec) were almost maximum at 10% powdered sugar (Example A) and were similar at 20%. Therefore, the total strength and lingering aftertaste of the "coffee flavor" were maximized when the powdered sugar was 10% or more.

[0042] In contrast, in the products containing 40% coffee powder (Examples C and D, Comparative Example 3), as shown in Figure 6 and Table 4 above, the maximum intensity of the curve (Imax), the area under the curve (AreaTse), and the area under the decrease phase (AreaDec) reached almost maximum at 10% powdered sugar (Example C), and were similar at 20%. Therefore, in the case of products containing 40% coffee powder, the intensity of the "coffee flavor" and the lingering aftertaste were maximized with a blend of 10% or more powdered sugar (Example C), which is considered to be the optimal blending condition.

[0043] (Summary of evaluation results regarding "coffee flavor") From the above, it was found that in the product containing 15% coffee powder, the powdered sugar content that gave the strongest impact (maximum strength and duration) of the "coffee flavor" was 20% (Example B). In addition, it was found that the lingering "coffee flavor" in the product with 15% coffee powder and the intensity (maximum intensity and total intensity) of the "coffee flavor" in the product with 40% coffee powder reached a maximum when the powdered sugar content was 10% (Examples A and C), and the effect remained almost unchanged even when the powdered sugar content was increased to 20% (Examples B and D).

[0044] (Summary of evaluation results using the TI method) Table 5 below shows the blending ratio of powdered sugar that maximizes the "coffee aroma" and "coffee flavor" based on the evaluation results of the TI method. As shown in Table 5 below, it was found that the blending ratio of powdered sugar is optimal at 20% (Examples B and D) from the viewpoint of maximizing the "coffee aroma" and "coffee flavor" of coffee foods.

[0045] [Table 5]

[0046] (Effect of powdered sugar ratio on taste (QDA method)) The sensory evaluation test using the TI method revealed that the blending ratio of powdered sugar has a large effect on the flavor of coffee products. Next, using the QDA method, sensory evaluation tests were conducted on seven evaluation items related to "aroma," "taste," and "texture" for each amount of coffee powder blended. Table 6 below shows the definitions of each evaluation item.

[0047] [Table 6]

[0048] In preparation for the test, the coffee food of the Example or Comparative Example was cut in half in tablet form (approximately 3.4 g / piece) so that approximately 1.7 g could be sampled in one bite. It was provided in a plastic container labeled with a random three-digit number. Warm water was prepared to rinse the mouth between samples. The test was conducted by a panel of experts who were regularly involved in evaluating coffee products, had been trained in the QDA method, and had calibrated the rating scale. 18 people tested the 15% coffee powder blend, and 16 people tested the 40% coffee powder blend. The test procedure will now be explained. The panel follows the instructions on the PC display and selects points on the line scale displayed on the screen to input their evaluation. After the display indicates that the test is a "sensory evaluation of coffee products," the test procedure and evaluation items are shown.

[0049] (Evaluation items) 1) Three aroma categories (fragrant, fruity / floral, and roasted coffee aroma) 2) Two taste categories (bitterness, coffee taste) 3) Two texture categories (thickness, richness)

[0050] The evaluation items are input using a line scale. Although not shown in the figure, the line scale shows "0: not at all," "5: neutral," and "10: very strong," and any position between 0 and 10 can be selected. In between samples, participants were instructed to rinse their mouths with warm water.

[0051] The evaluation results were analyzed using the sensory evaluation software Fizz, and multiple comparison tests were performed using Excel statistics with the Tukey method. Significant differences were indicated with different signs.

[0052] (Details of evaluation results using QDA method) First, the results of the sensory evaluation of the products containing 15% coffee powder (Examples A and B, Comparative Examples 1 and 2) will be described. FIG. 7 is a graph showing the results of the evaluation by the QDA method, and Table 7 below shows the numerical values ​​of the evaluation results by the QDA method. Both show the average results of the scores obtained in the seven sensory evaluation items. The evaluation results were subjected to a multiple comparison test by the Tukey method (n=18). The significance level was set at 5%. There was a significant difference between different signs.

[0053] As shown in FIG. 7 or Table 7, the "aroma", "roasty coffee aroma" and "coffee feel" significantly increased when the powdered sugar blend ratio was 10% or more (Example A) compared to 0% (Comparative Example 1). The "fruity / floral aroma" significantly increased when the powdered sugar blend ratio was 20% or more (Example B) compared to 0% (Comparative Example 1). The "heavy feeling" significantly decreased when the powdered sugar blend ratio was 20% or more (Example B) compared to 0% (Comparative Example 1). There was no significant difference in "richness" depending on the powdered sugar blend ratio.

[0054] From the above, it was found that by adding 10% or more powdered sugar, the aroma ("fragrant aroma", "roasty coffee aroma") becomes stronger and the coffee feeling becomes stronger. Furthermore, by adding 20% ​​or more powdered sugar, the "fruity / flower-like aroma" increases and the heavy feeling is reduced. Therefore, when the coffee powder content is 15%, the powdered sugar content is thought to be optimal at 20% or more (Example B).

[0055] [Table 7]

[0056] Next, the results of the sensory evaluation of the products containing 40% coffee powder (Examples C and D, Comparative Example 3) will be described. FIG. 8 is a graph showing the evaluation results by the QDA method, and the following Table 8 shows the numerical values ​​of the evaluation results by the QDA method. Both show the average scores obtained in the seven sensory evaluation items. The evaluation results were subjected to a multiple comparison test by the Tukey method (n=16). The significance level was set at 5%. There was a significant difference between different signs.

[0057] As shown in Fig. 8 or Table 8, "aroma", "fruit / floral aroma", "roasty coffee aroma" and "coffee feel" significantly increased at powdered sugar blend ratios of 10% or more (Example C) compared to 0% (Comparative Example 3). There was no significant difference in "heavy feeling" and "richness" depending on the powdered sugar blend ratio.

[0058] From the above, it was found that by adding 10% or more powdered sugar, the “aroma,” “fruity / floral aroma,” “roasty coffee aroma,” and “coffee feel” were strengthened. Therefore, when the coffee powder content is 40%, the powdered sugar content is thought to be 10% or more (Examples C and D).

[0059] [Table 8]

[0060] (Summary of evaluation results using the QDA method) Based on the results of comparing the seven sensory evaluation items for coffee powder content of 15% and 40% and different powdered sugar content ratios, the most desirable powdered sugar content ratio is shown in Table 9 below. From the viewpoint of maximizing the "aroma," "taste," and "texture" of both the 15% and 40% coffee powder blends, it can be said that the optimum powdered sugar blend ratio is 20% (Examples B and D).

[0061] [Table 9]

[0062] (Effect of different amounts of powdered sugar on aroma components) From the results of sensory evaluation tests using the TI method or the QDA method, it was found that the blending ratio of powdered sugar has a large effect on the flavor in the taste design of coffee products. Therefore, to clarify the basis for the effect of the blending ratio of powdered sugar on flavor, an analysis of the amount of aroma components was conducted. Specifically, samples containing 15% (Examples A and B, Comparative Examples 1 and 2) or 40% (Examples C and D, Comparative Example 3) coffee powder and different amounts of powdered sugar were used, and the aroma components were qualitatively evaluated by comparing the peak area values ​​detected by analysis using a GC-MS (gas chromatograph mass spectrometer) (coffee food: n=3, added coffee oil, coffee powder: n=1).

[0063] Peaks that were likely to have differences in peak area values ​​were picked from the chromatograph, and 36 compounds were identified, after which the peak area values ​​were calculated. The 36 compounds are “Acetaldehyde”, “Methyl formate”, “PROPANAL”, “Octane”, “Methyl acetate”, “3-methylfuran”, “Methyl Alcohol”, “Isobutyraldehyde”, “2-Propanone”, “2-methylbutanal”, “2-methylbutanal”, “Ethanol”, “2,3-Butanedione”, “2,3-Pentanedione”, “PYRIDINE”, “Pyrazine”, “Methylpyrazine”, “Methyl isocyanide”,“Undecane”,“7-Methyl-3-methylene-1,6-octadiene”,“dihydro-2-methyl-3(2H)-Furanone”,“3-hydroxy-2-Butanone”,“ 1-hydroxy-2-Propanone","2,5-dimethylpyrazine","2,6-dimethylpyrazine","ethylpyrazine","2-ethyl-6-methylpyrazine","Acetic The aroma components detected in the coffee products were: “1-(acetyloxy)-2-propanone”, “3-Furaldehyde”, “1-(2-furanyl)-ethanone”, “2-Furanmethanol, acetate”, “5-methyl-2-Furancarboxaldehyde”, “4-chloro-butanoic acid”, “2-Furanmethanol”, and “3-methyl-butanoic acid”. As no peak for “Octane” was detected in the added coffee oil or coffee powder, it was suggested that it is an aroma component derived from secondary ingredients in coffee products.

[0064] From these peak area values, in order to see the increase or decrease in aroma components depending on the amount of powdered sugar in the 15% coffee powder blend (Examples A, B, Comparative Examples 1, 2) and 40% coffee powder blend (Examples C, D, Comparative Example 3), the peak area ratio of each compound was calculated by setting the peak area of ​​each compound in the 0% powdered sugar blend (Comparative Examples 1, 3) as 100%. For a total of 36 peak area ratios, ±20% was used as the standard for change, and those that increased by 20% or more were extracted. As a result, the number of compounds that increased due to the difference in the amount of powdered sugar was 6 in the 15% coffee powder blend and 12 in the 40% coffee powder blend. In addition, there was no compound that decreased due to the difference in the amount of powdered sugar in either the 15% coffee powder blend or the 40% coffee powder blend. The aroma characteristics of the compounds whose aroma component content increased with different amounts of powdered sugar are shown in Table 10. The bold letters in the table indicate the peak top of each compound.

[0065] [Table 10]

[0066] As shown in Table 10 above, compounds whose peak area value increases with increasing amount of powdered sugar have relatively early retention times. This suggests that compounds with fruity, wine-like, and nutty aromas are easily retained by powdered sugar. In the product containing 15% coffee powder, the product containing 20% ​​(Example B) or 30% (Comparative Example 2) powdered sugar, and in the product containing 40% coffee powder, the product containing 20% ​​powdered sugar (Example D) retained many compounds with fruity, wine-like, and nutty aromas, which is presumably one of the reasons for the good aroma observed in the sensory evaluation. EXAMPLES

[0067] The coffee food of Example 1 is composed of 15% finely ground coffee beans, 31.5% vegetable oil, 20% powdered sugar, 17% lactose, 15% whole milk powder, 1% added coffee oil, and 0.5% emulsifier, which are kneaded and solidified. This blending allows for a coffee food with improved "coffee aroma" and "coffee feel." EXAMPLES

[0068] The coffee food of Example 2 is made up of 40% finely ground coffee beans, 28.5% vegetable oil, 20% powdered sugar, 0% lactose, 10% whole milk powder, 1% added coffee oil, and 0.5% emulsifier, which are kneaded and solidified. This blending allows for a coffee food with improved "coffee aroma" and "coffee feel." [Industrial Applicability]

[0069] The present invention is useful as a technique for improving the flavor of coffee foods. [Explanation of symbols]

[0070] 1 Line Scale 2 Buttons 3. Cursor

Claims

1. A coffee food product in which coffee-derived finely ground material containing aroma components obtained after roasting coffee beans, vegetable oil and sugar are at least kneaded and solidified, A coffee food characterized in that the amount of powdered sugar contained in the coffee food is 8% by weight or more and 28% by weight or less.

2. 2. The coffee food according to claim 1, wherein the amount of powdered sugar contained in the coffee food is between 10% and 20% by weight.

3. When the amount of the finely ground material contained in the coffee food is 10% by weight or more and 20% by weight or less, 2. The coffee food according to claim 1, wherein the amount of powdered sugar contained in the coffee food is 8% by weight or more and 25% by weight or less.

4. When the amount of the finely ground material contained in the coffee food is 35% by weight or more and 45% by weight or less, 2. The coffee food according to claim 1, wherein the amount of powdered sugar contained in the coffee food is 8% by weight or more and 25% by weight or less.

5. 5. The coffee food according to claim 1, wherein the vegetable oil does not contain cocoa butter.

6. 5. The coffee food according to claim 1, wherein the vegetable oil contains coffee oil extracted from coffee beans.

7. 7. The coffee food according to claim 6, wherein the coffee oil is present in an amount of 0.5% by weight or more and 5% by weight or less.

8. 7. The coffee food according to claim 6, wherein the coffee oil is present in an amount of 0.5% by weight or more and 2% by weight or less.

9. 5. The coffee food according to claim 1, wherein the total amount of fat and oil components contained in the coffee food is 30% by weight or more and 45% by weight or less.

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