Coffee cherry pulp skin fermentation composition-containing drunkenness / fermentation / alcohol feeling enhancing agent

Abstract

To provide a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food / drink.SOLUTION: Provided is a flavor improvement agent, which is a flavor improvement agent for enhancing the drunkenness feeling and the fermentation or alcohol feeling of a food / drink, containing a coffee cherry pulp skin fermentation composition, and in which the coffee cherry pulp skin fermentation composition is one produced by a production method comprising lactic acid bacteria fermentation treatment and yeast fermentation treatment of coffee cherry pulp, skin and / or mucilage.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for enhancing the feeling of drunkenness, fermented sensation, and alcohol sensation, which contains a fermented coffee cherry pulp and skin composition. [Background technology]

[0002] Coffee is a broadleaf shrub belonging to the Coffea genus in the Rubiaceae family. Coffee berries are oval-shaped fruits that grow on coffee trees and are green at first but turn reddish-purple when ripe. Some varieties occasionally produce yellow fruits. Coffee berries are also called coffee cherries. Inside a coffee cherry are two seeds, facing each other, which are called coffee beans. From the outside, a coffee cherry is made up of the husk, pulp, parchment, silverskin, and seed (coffee bean).

[0003] Coffee beans are the only raw material for producing coffee beverages. Therefore, a large amount of pulp and skin is generated during the refining process to extract coffee beans from coffee cherries. Currently, there are few ways to utilize this material, and it is discarded, resulting in serious waste and environmental problems. Summary of the Invention

[0004] The present inventors added a fermented coffee cherry pulp and skin composition, obtained by fermenting the pulp and skin of coffee cherries with lactic acid bacteria and yeast, to various types of foods and investigated changes in their flavor and aroma. They found that the composition has the effect of enhancing the feeling of intoxication, the feeling of fermentation, and the feeling of alcohol. The present invention is based on this finding.

[0005] Therefore, the present invention provides a flavor improver and a method for improving flavor for enhancing the intoxicating, fermented or alcoholic sensation of foods and beverages, as well as foods and beverages containing the flavor improver.

[0006] According to the present invention, the following inventions are provided. (1) A flavor improver for enhancing the intoxicating, fermented, or alcoholic sensation of a food or beverage, comprising a coffee cherry pulp and skin fermented composition, wherein the coffee cherry pulp and skin fermented composition is produced by a production method including a lactic acid bacteria fermentation treatment and a yeast fermentation treatment of coffee cherry pulp, skin, and / or mucilage. (2) The flavor improver according to (1) above, wherein the lactic acid bacteria is at least one selected from the group consisting of Lactobacillus, Oenococcus, Pediococcus, and Lactococcus. (3) The flavor improver according to (1) or (2) above, wherein the yeast is at least one selected from the group consisting of yeasts of the genus Saccharomyces, yeasts of the genus Chloromyces, and yeasts of the genus Torulaspora. (4) The flavor improver according to any one of (1) to (3) above, wherein the production method includes a yeast fermentation step after a lactic acid bacteria fermentation step. (5) The flavor improver according to any one of (1) to (4), wherein the production method further comprises treatment with a filter aid. (6) The flavor improver according to (5), wherein the production method includes a step of treatment with a filter aid prior to the lactic acid bacteria fermentation treatment step. (7) The flavor improver according to any one of (1) to (6) above, wherein the production method further comprises a concentration treatment. (8) The flavor improver according to (7) above, wherein the production method includes a concentration treatment step prior to the lactic acid bacteria fermentation treatment step. (9) The flavor improver according to any one of (1) to (8) above, wherein the food or drink is a beverage. (10) The flavor improver according to any one of (1) to (9) above, which contains lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more. (11) A flavor improver for enhancing the intoxicating, fermented, or alcoholic sensation of a food or beverage, comprising a coffee cherry pulp and skin fermented composition, the flavor improver containing lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more. (12) A method for enhancing the drunken feeling or fermented feeling of a food or drink, the method comprising adding the flavor improver according to any one of (1) to (11) to the food or drink. (13) The method according to (12), wherein the food or drink is a beverage. (14) A food or drink comprising the flavor improver according to any one of (1) to (11) above. (15) The food or drink according to (14), which is a beverage. (16) The food or beverage according to (15), wherein the lactic acid content in the beverage is 0.0001 g / L or more and the 3-methyl-1-butanol content is 0.8 ppb or more.

[0007] According to the present invention, the intoxicating feeling, fermented feeling, or alcoholic feeling of food and drink (particularly beverages) can be enhanced.

[0008] In the present invention, "fruitiness" refers to a flavor that has fruit-like acidity and sweetness, a balance of which is close to that of real fruit juice, and a fruity aroma. In the present invention, "richness" refers to a flavor that is rich and complex. In the present invention, "intoxication" refers to a sensation similar to that experienced when drinking alcohol (such as a warm feeling or a feeling of lightheadedness). In the present invention, "fermentation" refers to the complexity of the flavor of alcohol and the lingering aftertaste.

[0009] In the present invention, "alcohol taste" refers to the bitter aftertaste, the lingering aftertaste, and the richness of the taste specific to alcohol that one feels when drinking an alcoholic beverage. In a specific embodiment, the "alcohol taste" in the present invention refers to the alcohol taste in an alcoholic beverage, and in this embodiment, the flavor improver of the present invention is intended to enhance the alcohol taste in an alcoholic beverage.

[0010] In this specification, "%" means "% by mass" unless otherwise specified. In addition, in this specification, "ppm" is synonymous with "mg / L" and "ppb" is synonymous with "μg / L". Furthermore, the units and measurement methods of the present invention follow the JIS regulations unless otherwise specified.

[0011] The flavor improver of the present invention is a flavor improver for enhancing the intoxicating, fermented, or alcoholic sensation of a food or beverage, and comprises a coffee cherry pulp and skin fermented composition. This coffee cherry pulp and skin fermented composition is produced by a production method including a lactic acid bacteria fermentation treatment of coffee cherry pulp, skin, and / or mucilage.

[0012] Coffee cherry pulp and skin fermented composition The method for producing the coffee cherry pulp and skin fermented composition of the present invention comprises a lactic acid bacteria fermentation treatment and a yeast fermentation treatment of the pulp, skin and / or mucilage.

[0013] Coffee cherries are composed of the outer pericarp (pericarp), pulp, mucilage (mucilage), seed coat / parchment, and seeds (coffee beans). Of these, the parts of the coffee cherry excluding the seeds (coffee beans) are used in the present invention, preferably the pulp, pericarp, and / or mucilage. These coffee cherry parts may be fresh, frozen, or dried, and from an economic or industrial standpoint, it is also possible to use the fresh pulp and pericarp that are produced in large quantities as by-products in the wet processing described below for separating coffee beans.

[0014] The method for producing a coffee cherry pulp skin fermented composition of the present invention may include the steps of extraction, filter aid treatment, and concentration in addition to lactic acid bacteria fermentation and yeast fermentation. Hereinafter, the production method will be described mainly in terms of extracting coffee cherry pulp, skin, and / or mucilage, fermenting the resulting extract with lactic acid bacteria, and then fermenting the lactic acid bacteria fermented liquid with yeast. However, those skilled in the art will understand that a coffee cherry pulp skin fermented composition can be produced even if the order of the above steps is changed.

[0015] <Coffee cherry pulp and skin extract manufacturing process> In the method for producing a coffee cherry pulp and skin fermented composition of the present invention, the coffee cherry pulp, skin, and / or mucilage can be used directly in the next step, such as lactic acid fermentation, or the like, or the extract obtained by subjecting these coffee cherry parts to extraction processing can be used. The process for producing a coffee cherry pulp and skin extract is not particularly limited, but examples include a step of mixing the pulp, skin, and / or mucilage from which the coffee beans have been separated and removed with a solvent and allowing to stand, thereby extracting the components in the pulp, skin, and / or mucilage.

[0016] According to another embodiment of the present invention, a process for producing a coffee cherry pulp and skin extract includes squeezing (e.g., squeezing) the pulp, skin, and / or mucilage from which the coffee beans have been separated and removed in the absence of a solvent. Thus, the coffee cherry pulp and skin extract of the present invention also includes a squeezed juice of the pulp, skin, and / or mucilage.

[0017] Coffee bean separation methods are not particularly limited, but typically include dry processing and wet processing. In dry processing, after harvesting, the coffee cherries are first dried to a moisture content of approximately 10-11% by weight. A dehulling machine is then used to separate the coffee beans from the materials that cover them (e.g., the husk, pulp, endocarp, and silverskin). Wet processing, on the other hand, does not require drying of the coffee cherries. In wet processing methods, the husk and pulp are mechanically separated, and the beans are fermented to remove the layer of pulp material remaining on the beans. After fermentation, the coffee beans are dried to a moisture content of approximately 12% by weight, dehulled, and the endocarp is separated. This method yields the pulp, husk, and mucilage of the coffee cherry.

[0018] The extraction time varies depending on the state of the pulp, peel, and mucilage, such as the degree of drying, particle size, etc., and the extraction temperature, and is not particularly limited, but is, for example, 5 minutes to 24 hours, preferably 15 minutes to 6 hours, and preferably 30 minutes to 2 hours. The extraction temperature varies depending on the state of the pulp, peel, and mucilage, such as the degree of drying, particle size, etc., and the extraction time, and is not particularly limited, but is, for example, 20 to 90°C, preferably 40 to 80°C, and preferably 50 to 70°C.

[0019] The solvent used for extraction is not particularly limited, but may be water, alcohols, ethers, esters, or a mixture of these solvents, with water being preferred.

[0020] The ratio of pulp, peel, and mucilage to the solvent during extraction is not particularly limited, but from the perspective of practical convenience, it is, for example, 100 to 2000 g of raw material per 1 L of solvent, preferably 300 to 1600 g, and more preferably 600 to 1300 g. An extract concentration of 100 g / L or higher is advantageous in that a concentrated extract can be obtained, eliminating the need for significant energy and equipment for the subsequent concentration process. On the other hand, a concentration of 2000 g / L or lower is advantageous in that the extraction procedure is simpler and a larger amount of extract can be recovered.

[0021] After the extraction is complete, it is preferable to separate the fruit and skin from the coffee cherry pulp and skin extract. The method for such separation is not particularly limited, but separation can be performed using a juicer, a centrifuge, or a filter, and squeezing the juice using a juicer is preferred.

[0022] <Step of fermenting coffee cherry pulp and skin extract or coffee cherry pulp, skin and / or mucilage with lactic acid bacteria> The method for producing a coffee cherry pulp and skin fermented composition of the present invention includes a lactic acid bacteria fermentation step. The step of fermenting a coffee cherry pulp and skin extract with lactic acid bacteria is described below, but the lactic acid bacteria fermentation step may also involve fermenting the coffee cherry pulp, skin, and / or mucilage directly with lactic acid bacteria.

[0023] According to a preferred embodiment of the present invention, the step of fermenting a coffee cherry pulp skin extract with lactic acid bacteria is not particularly limited, but may include a method in which the coffee cherry pulp skin extract is mixed with lactic acid bacteria and the lactic acid bacteria are cultured in the extract to carry out fermentation with the lactic acid bacteria.

[0024] The step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria may be carried out by directly fermenting the coffee cherry pulp skin extract obtained above, or may be carried out after a step of treating the coffee cherry pulp skin extract with a filter aid and / or a step of concentrating the coffee cherry pulp skin extract.

[0025] The lactic acid bacteria used for fermentation are not particularly limited as long as they do not interfere with the effects of the present invention, but include Lactobacillus, Oenococcus, Pediococcus, Lactococcus, etc., or combinations thereof, and preferably Lactobacillus, Oenococcus, Lactococcus, or combinations thereof. Examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus amylovorus, Lactobacillus gasseri, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus brevis, Lactobacillus Examples of lactic acid bacteria that belong to the genus Oenococcus include Lactobacillus fermentum, Lactobacillus johnsonii, and the like, preferably Lactobacillus plantarum, more preferably Lactobacillus plantarum Viniflora strain (Nova) and Lactobacillus plantarum 030701 strain (THT). Examples of lactic acid bacteria that belong to the genus Oenococcus include Oenococcus oeni, more preferably Oenococcus oeni PN4 strain or Oenococcus oeni CH11 strain.Examples of lactic acid bacteria belonging to the genus Pediococcus include Pediococcus damnosus, Pediococcus pentsaceus, etc. Examples of lactic acid bacteria belonging to the genus Lactococcus include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. hordniae, with Lactococcus lactis being preferred. These lactic acid bacteria may be used alone or in combination. A preferred combination of lactic acid bacteria is, for example, a combination of Lactobacillus plantarum and Oenococcus oeni, particularly a combination of Lactobacillus plantarum strain 030701 (THT) and CO-INOCULANT BACTERIA (Anchor) (Lactobacillus plantarum and Oenococcus oeni).

[0026] The amount of lactic acid bacteria added may be, for example, 0.0001 to 1 w / v% relative to the coffee cherry pulp and skin extract, preferably 0.0004 to 1 w / v%, more preferably 0.001 to 1 w / v%, and even more preferably 0.001 to 0.1 w / v%.

[0027] If the lactic acid bacteria are dried, they can be reconstituted in water using an appropriate method.

[0028] The fermentation conditions for the lactic acid bacteria are not particularly limited as long as they allow fermentation to occur, and conditions suitable for fermentation (e.g., the type of lactic acid bacteria used or the amount of bacteria (initial amount) thereof, the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set as needed. Fermentation temperatures are, for example, 10 to 40°C, and preferably 20 to 30°C. The fermentation time is not particularly limited, and can be selected appropriately depending on the quality of the coffee cherry pulp skin extract used or the type or amount of lactic acid bacteria. The fermentation step may also be terminated when the extract is depleted. The fermentation time is, for example, 1 to 10 days, and preferably 2 to 8 days.

[0029] Furthermore, the lactic acid bacteria fermentation step of the present invention can also be carried out in equipment or devices (e.g., thermostatic baths, tanks, storage facilities, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (e.g., the type of lactic acid bacteria used and the amount of bacteria (initial amount), the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.).

[0030] <Step of fermenting coffee cherry pulp and skin extract or coffee cherry pulp, skin and / or mucilage with yeast> The method for producing a coffee cherry pulp and skin fermented composition of the present invention further includes a yeast fermentation treatment. The step of fermenting a coffee cherry pulp and skin extract with yeast is described below, but the yeast fermentation treatment may also involve fermenting the coffee cherry pulp, skin, and / or mucilage directly with yeast.

[0031] According to a preferred embodiment of the present invention, the step of fermenting a coffee cherry pulp skin extract with yeast is not particularly limited, but may include a method in which the coffee cherry pulp skin extract is mixed with yeast and the yeast is cultured in the extract to carry out fermentation with yeast.

[0032] The step of fermenting the coffee cherry pulp skin extract with yeast is preferably carried out after the step of fermentation with lactic acid bacteria. In such cases, the coffee cherry pulp skin extract to be fermented with yeast is a lactic acid bacteria fermentation liquid of the coffee cherry pulp skin extract.

[0033] The yeast used for fermentation is not particularly limited as long as it does not interfere with the effects of the present invention, and yeasts of the genus Saccharomyces, Kluyveromyces, and Torulaspora may be used alone or in combination. Preferred yeasts are those of the genus Saccharomyces. Examples of yeast belonging to the genus Saccharomyces include Saccharomyces cerevisiae, more preferably Saccharomyces cerevisiae VIN13 strain, Saccharomyces cerevisiae S-04 strain, Saccharomyces cerevisiae w-34 / 70 strain, or Saccharomyces cerevisiae Supercamellia strain, even more preferably Saccharomyces cerevisiae VIN13 strain, Saccharomyces cerevisiae S-04 strain, or Saccharomyces cerevisiae w-34 / 70 strain, even more preferably Saccharomyces cerevisiae VIN13 strain or Saccharomyces cerevisiae S-04 strain. Examples of yeast belonging to the genus Kluyveromyces include Kluyveromyces thermotolerans. Examples of the yeast of the genus Torulaspora include Torulaspora delbrueckii, etc. Alternatively, Saccharomyces cerevisiae WEISS strain (beer top-fermenting yeast) can also be suitably used.

[0034] The amount of yeast added may be, for example, 0.0001 to 1 w / v % relative to the coffee cherry pulp and skin extract, and preferably 0.001 to 0.1 w / v %.

[0035] If the yeast is dried, it can be reconstituted in water using an appropriate method.

[0036] The fermentation conditions for the yeast are not particularly limited as long as they allow fermentation to occur, and conditions suitable for fermentation (e.g., the type of yeast used and its cell amount (initial cell amount), the amount (concentration) of coffee cherry pulp skin extract, whether or not the extract is fermented, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.) can be appropriately set as needed. The fermentation temperature is, for example, 5 to 35°C, and preferably 15 to 25°C. The fermentation time is not particularly limited, and can be selected appropriately depending on the quality of the coffee cherry pulp skin extract used (e.g., whether or not it is fermented), or the type and amount of yeast. The fermentation step may also be terminated when the extract is depleted. The fermentation time is, for example, 1 to 10 days, and preferably 2 to 8 days.

[0037] Furthermore, the yeast fermentation step of the present invention can also be carried out in equipment or devices (e.g., thermostatic baths, tanks, storage facilities, etc.) that can automatically and / or manually control the above-mentioned fermentation conditions (e.g., the type of yeast used and its cell amount (initial cell amount), the amount (concentration) of coffee cherry pulp skin extract, temperature, pH, oxygen or carbon dioxide concentration, fermentation time, etc.).

[0038] <Process of treating coffee cherry pulp and skin extract with a filter aid> The method for producing a fermented coffee cherry pulp skin composition of the present invention may further include treatment with a filter aid. The step of treating a coffee cherry pulp skin extract with a filter aid will be described below, but the treatment with a filter aid may also involve treating the fermented coffee cherry pulp skin extract with the filter aid.

[0039] The step of treating the coffee cherry pulp skin extract with a filter aid is not particularly limited, but may be, for example, a step of mixing the coffee cherry pulp skin extract with a filter aid by stirring or the like, which is advantageous in that it can reduce components such as polyphenols in the coffee cherry pulp skin extract.

[0040] The step of treating the coffee cherry pulp and skin extract with a filter aid is preferably carried out before the fermentation step.

[0041] Those skilled in the art can appropriately select the filter aid according to the purpose. Such filter aids are not particularly limited as long as they do not interfere with the effects of the present invention, but those that can reduce components such as polyphenols are preferred, specifically, polyvinylpolypyrrolidone (PVPP), diatomaceous earth, etc., are mentioned, and from the viewpoint of removing polyphenols, PVPP is more preferred.

[0042] Those skilled in the art can appropriately set the conditions for treatment with the filter aid depending on the purpose. Such conditions are not particularly limited, but are preferably conditions that can reduce components such as polyphenols in the coffee cherry pulp skin extract. Conditions suitable for treatment (e.g., the type and amount of filter aid used, the amount (concentration) of the coffee cherry pulp skin extract, temperature, pH, treatment time, etc.) can be appropriately set as needed. The amount of filter aid is, for example, 0.1 to 10 w / v%, preferably 0.5 to 5 w / v%. The treatment time is, for example, 10 minutes to 5 hours, preferably 30 minutes to 2 hours.

[0043] After the treatment with the filter aid, it is preferable to remove the components adsorbed to the filter aid together with the filter aid. Examples of such removal methods include centrifugation and filtration.

[0044] <Process for concentrating coffee cherry pulp and skin extract> The method for producing a fermented coffee cherry pulp skin composition of the present invention may further include a concentration treatment. The step of concentrating the coffee cherry pulp skin extract will be described below, but the concentration treatment may also be performed on the coffee cherry pulp skin extract after fermentation.

[0045] The step of concentrating the coffee cherry pulp / skin extract is not particularly limited, but includes known methods such as membrane concentration (e.g., ultrafiltration, reverse osmosis), evaporative concentration (e.g., reduced pressure concentration, vacuum concentration), centrifugal concentration, and cooling concentration, with evaporative concentration being preferred. The extract can be concentrated to reduce the liquid volume (mass) to, for example, 1 / 2 to 1 / 10, preferably 1 / 4 to 1 / 6.

[0046] The step of concentrating the coffee cherry pulp skin extract is preferably carried out before the step of fermenting the coffee cherry pulp skin extract with lactic acid bacteria. This concentration step may be carried out either before or after the step of treating the coffee cherry pulp skin extract with a filter aid, but from the standpoint of the load of the concentration step, it is preferably carried out after the treatment step with the filter aid.

[0047] According to a preferred embodiment of the present invention, in the method for producing a fermented coffee cherry pulp and skin composition, the steps are carried out in the following order: (1) a process for producing a coffee cherry pulp and skin extract; (2) optionally treating the coffee cherry pulp and skin extract with a filter aid; (3) optionally concentrating the coffee cherry pulp and skin extract; (4) fermenting the coffee cherry pulp and skin extract with lactic acid bacteria; (5) If desired, a step of fermenting the lactic acid bacteria fermentation liquid of the coffee cherry pulp and skin extract with yeast.

[0048] According to another preferred embodiment of the present invention, in a method for producing a fermented coffee cherry pulp and skin composition, the steps are carried out in the following order: (1) Fermenting the pulp and skin of coffee cherries with lactic acid bacteria; (2) producing an extract of the fermented coffee cherry pulp and skin; (3) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (4) optionally concentrating the fermented coffee cherry pulp and skin extract; (5) If desired, a step of fermenting the fermented coffee cherry pulp and skin extract with yeast.

[0049] According to another preferred embodiment of the present invention, in a method for producing a fermented coffee cherry pulp and skin composition, the steps are carried out in the following order: (1) Fermenting the pulp and skin of coffee cherries with lactic acid bacteria; (2) optionally, fermenting the coffee cherry pulp and skin after lactic acid bacteria fermentation with yeast; (3) producing a fermented coffee cherry pulp and skin extract; (4) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (5) If desired, concentrating the fermented coffee cherry pulp and skin extract.

[0050] According to another preferred embodiment of the present invention, in a method for producing a fermented coffee cherry pulp and skin composition, the steps are carried out in the following order: (1) Fermenting the pulp and skin of coffee cherries with yeast; (2) a step of fermenting the pulp and skin of the fermented coffee cherries with lactic acid bacteria; (3) producing a fermented coffee cherry pulp and skin extract; (4) optionally treating the fermented coffee cherry pulp and skin extract with a filter aid; (5) If desired, concentrating the fermented coffee cherry pulp and skin extract.

[0051] Preferred ingredients in the flavor improver of the present invention According to a preferred embodiment of the present invention, the flavor improver of the present invention contains lactic acid at a concentration of 0.1 g / L or more per °Bx, i.e., 0.1 g / L or more Bx. The concentration of lactic acid can be measured according to a conventional method for measuring the concentration of organic acids.

[0052] According to another preferred embodiment of the present invention, the flavor improver of the present invention contains 3-methyl-1-butanol at a concentration of 1 ppm or more per °Bx, i.e., 1 ppm Bx or more. The concentration of 3-methyl-1-butanol can be measured by GC / MS analysis as shown in the examples.

[0053] According to another aspect of the present invention, there is provided a flavor improver for enhancing the intoxicating, fermented, or alcoholic sensation of a food or beverage, comprising a coffee cherry pulp and skin fermented composition, the flavor improver containing lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more.

[0054] Foods and beverages containing the flavor improver of the present invention The food and drink of the present invention contains the flavor improver of the present invention. By containing the flavor improver of the present invention, the feeling of drunkenness and / or fermented sensation of the food and drink of the present invention is enhanced.

[0055] The content of the composition of the present invention in foods and beverages is not particularly limited, but can be, for example, 0.001 to 100% by mass, preferably 0.03 to 10% by mass, and more preferably 0.05 to 10% by mass in foods and beverages.

[0056] Examples of foods and beverages include alcoholic and non-alcoholic beverages; carbohydrate-containing foods and beverages such as rice, noodles, bread, and pasta; Western confectioneries such as cookies and cakes, Japanese confectioneries such as buns and yokan, candies, chewing gum, frozen desserts and frozen desserts such as yogurt and pudding, processed foods using eggs, processed products (including delicacies) of seafood (squid, octopus, shellfish, eel, etc.) and meat (including liver and other organ meats). Specific examples of the alcoholic beverages mentioned above include whiskey, bourbon, spirits, liqueurs, wine, fruit wine, sake, Chinese sake, shochu, beer, non-alcoholic beer with an alcohol content of 1% or less, non-alcoholic chuhai, non-alcoholic wine, happoshu, other miscellaneous alcoholic drinks, chuhai, etc. Examples of the non-alcoholic beverages include fruit juice beverages, vegetable juice beverages, fruit and vegetable juice beverages, carbonated beverages such as cider, ramune drinks, and cola drinks, soft drinks, milk, soy milk, dairy drinks, drink-type yogurt, jelly, coffee, cocoa, tea drinks, energy drinks, sports drinks, mineral water, beer-flavored beverages, and alcohol-flavored beverages. According to a preferred embodiment of the present invention, the food or beverage of the present invention is a beverage. [Example]

[0057] The present invention will be explained in more detail below by way of examples, but the present invention is not limited to these examples.

[0058] Example 1: Effect of fermented coffee cherry pulp and skin composition on fermented sensation and drunkenness Preparation of fermented coffee cherry pulp and skin composition sample The steps in sample preparation were as follows:

[0059] (1) Preparation of coffee cherry pulp and skin extract 2250 mL of water was added to 1500 g of coffee cherry (Arabica, Okinawa) skin and pulp after removing the coffee beans (coffee seeds), and the mixture was left to stand for 1 hour at a specified temperature. The juice was then extracted using a juicer to separate the extract from the fruit, yielding a coffee cherry pulp skin extract. Only the skin and pulp were used as the skin and pulp. A sample without extraction was also prepared. The sample without extraction was not left to stand for 1 hour at a specified temperature.

[0060] (2) PVPP (filter aid) treatment Polyvinylpolypyrrolidone (PVPP) (PVPP granules, manufactured by Hashima Granules Co., Ltd.) was added at 1 w / v% to the solution obtained in (1), and the mixture was stirred for 1 hour using a stirrer. After that, the mixture was centrifuged at 5,000 rpm for 10 minutes, and the supernatant was transferred to another container.

[0061] (3) Concentration treatment 500 g of the supernatant of the liquid obtained in (1) or (2) above was concentrated using an evaporator at 70° C. under reduced pressure until the concentrated side reached 100 g.

[0062] (4) Lactic acid bacteria fermentation A 10 w / v% suspension of lactic acid bacteria in distilled water was added to the liquid obtained in any of the above steps (1) to (3) to obtain a predetermined amount of lactic acid bacteria. The mixture was incubated at 25°C for 5 days to obtain a lactic acid bacteria fermentation liquid. The lactic acid bacteria used were Oenococcus oeni PN4 strain (THT), Oenococcus oeni CH11 strain, Lactobacillus plantarum Viniflora strain (Nova), Lactobacillus plantarum 030701 strain (THT), or Lactococcus lactis. These were also used in combination with co-inoculant bacteria (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor).

[0063] (5) Yeast fermentation A 10 w / v% yeast suspension in distilled water was added to the liquid obtained in (4) above to obtain the desired yeast volume, and the mixture was incubated at 20°C for 3 days to obtain a lactic acid bacteria-yeast fermentation liquid. The yeast used was one of the following: Saccharomyces cerevisiae VIN13 (wine yeast, Anchor), Saccharomyces cerevisiae S-04 (beer top-fermenting yeast, Brewland), Saccharomyces cerevisiae w-34 / 70 (beer bottom-fermenting yeast, Brewland), or Saccharomyces cerevisiae Super Camellia (baker's yeast, Nissin Foods).

[0064] Sensory evaluation Sensory evaluations of fermented, drunken, fruity, and rich flavor samples were performed using 0.15% (w / w) fermented coffee cherry pulp and skin fermented composition samples from each test group. Sensory evaluations of fermented, drunk, and rich flavor samples were performed using non-alcoholic plum wine, non-alcoholic RTDs (non-alcoholic lemon-flavored chuhai, non-alcoholic grapefruit-flavored chuhai, and non-alcoholic cassis orange), non-alcoholic beer-flavored beverages, and non-alcoholic wines (white, red, and rosé). Sensory evaluations of fruit flavor samples were performed using non-alcoholic plum wine, non-alcoholic RTDs (non-alcoholic lemon-flavored chuhai, non-alcoholic grapefruit-flavored chuhai, and non-alcoholic cassis orange), and salty lychee. The alcohol (ethanol) concentration of all samples was less than 0.00045 v / v%.

[0065] The evaluation criteria for each evaluation item were as follows: 5 points: Significantly enhanced compared to control; 4 points: Clear enhancement compared to control; 3 points: same as control; 2 points: Significantly attenuated compared to the control; 1 point: Significantly reduced compared to control.

[0066] The "control" was each base beverage without the addition of any coffee cherry pulp and skin fermented composition sample. Sensory evaluation was performed by three trained panelists using a score of 1 to 5 in 0.5-point increments.

[0067] result The results are shown in Table 1 below. [Table 1] JPEG2025170155000002.jpg247142JPEG2025170155000003.jpg238161

[0068] The sensory evaluation results were identical for all base beverages, as shown in Table 1.

[0069] A comparison of the test and control groups in Table 1 revealed that the coffee cherry pulp and skin fermented composition, which was prepared by subjecting the pulp and skin of coffee cherries to both lactic acid bacteria fermentation and yeast fermentation, enhanced the intoxicating and fermented sensations in a variety of beverages.

[0070] Furthermore, a comparison between Test Plot 1 and Test Plot 2 revealed that it does not matter whether or not a concentration step is included in the production process of the coffee cherry pulp and skin fermented composition, but it was also found that it is better to include a concentration step.

[0071] Furthermore, a comparison of test plots 2 to 5 showed that a variety of lactic acid bacteria can be used to produce the fermented coffee cherry pulp and skin composition, but that the combination of Lactococcus lactis or Lactobacillus plantarum (particularly the 030701 strain manufactured by THT) with co-inoculant bacteria (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor) was particularly preferable.

[0072] Furthermore, a comparison of Test Plot 2 and Test Plots 6 to 8 revealed that a variety of yeasts can be used to produce the fermented coffee cherry pulp and skin composition.

[0073] Furthermore, a comparison of test plots 2 and 9 to 12 revealed that, although there are no particular limitations on the concentration of lactic acid bacteria used in producing the coffee cherry pulp skin fermented composition, it is preferable to use a concentration of 40 ppm or more.

[0074] Furthermore, a comparison of Test Plots 2, 13, and 14 revealed that there are no particular limitations on the concentration of yeast used in producing the fermented coffee cherry pulp and skin composition.

[0075] Furthermore, a comparison between Test Plots 2 and 15 revealed that the extraction step is not necessarily required in the production of the fermented coffee cherry pulp and skin composition.

[0076] Furthermore, a comparison of test plots 2 and 16 to 18 revealed that the coffee cherries used to produce the coffee cherry pulp skin fermented composition can be frozen, fresh, or dried, and can also be mucilage (the mucilage present between the seed coat (parchment) and the pulp).

[0077] Furthermore, a similar sensory evaluation was performed on a tasting sample from Test Plot 19 to which a coffee cherry pulp and skin fermented composition sample had been added at a low concentration of 0.03% (w / w), and the same effect was confirmed.

[0078] Furthermore, similar sensory evaluations were conducted on tasting samples prepared by adding the fermented coffee cherry pulp and skin composition sample from Test Plot 2 to Koiwai Junsui (products available in apple, grape, mandarin orange, and white peach flavors), Mets (products available in lychee, strawberry, and muscat flavors), and Kirin Lemon. All of the samples received a rating of 5 points for intoxication, fruitiness, and richness, and a rating of 4.5 points for fermentation.

[0079] Furthermore, in test plot 2-14, it was found that when a sample of the fermented coffee cherry pulp and skin composition was added and the lactic acid content in the beverage was 0.00011 g / L or higher and the 3-methyl-1-butanol content was 0.896 ppb or higher, the feeling of intoxication and fermentation were enhanced.

[0080] Example 2: Effect of fermented coffee cherry pulp and skin composition on alcohol perception Preparation of fermented coffee cherry pulp and skin composition sample Sample preparation was carried out as described in Example 1.

[0081] (1) Preparation of coffee cherry pulp and skin extract 2250 mL of water was added to 1500 g of coffee cherry skin and pulp after removing the coffee beans (coffee seeds), and the mixture was left to stand at a specified temperature for one hour. The juice was then extracted using a juicer to separate the extract from the fruit, yielding a coffee cherry pulp skin extract. Only the skin and pulp were used as the skin and pulp. A sample without extraction was also prepared. The sample without extraction was not left to stand at a specified temperature for one hour.

[0082] (2) PVPP (filter aid) treatment Polyvinylpolypyrrolidone (PVPP) (PVPP granules, manufactured by Hashima Granules Co., Ltd.) was added at 1 w / v% to the solution obtained in (1), and the mixture was stirred for 1 hour using a stirrer. After that, the mixture was centrifuged at 5,000 rpm for 10 minutes, and the supernatant was transferred to another container.

[0083] (3) Concentration treatment 500 g of the supernatant of the liquid obtained in (1) or (2) above was concentrated using an evaporator at 70° C. under reduced pressure until the concentrated side reached 100 g.

[0084] (4) Lactic acid bacteria fermentation A 10 w / v% suspension of lactic acid bacteria in distilled water was added to the liquid obtained in any of the above steps (1) to (3) to obtain a predetermined amount of lactic acid bacteria. The mixture was incubated at 25°C for 5 days to obtain a lactic acid bacteria fermentation liquid. The lactic acid bacteria used were Oenococcus oeni PN4 strain (THT), Oenococcus oeni CH11 strain, Lactobacillus plantarum Viniflora strain (Nova), Lactobacillus plantarum 030701 strain (THT), or Lactococcus lactis. These were also used in combination with co-inoculant bacteria (Oenococcus oeni / Lactobacillus plantarum blend) (Anchor).

[0085] (5) Yeast fermentation A 10 w / v% yeast suspension in distilled water was added to the liquid obtained in (4) above to obtain the desired yeast volume, and the mixture was incubated at 20°C for 3 days to obtain a lactic acid bacteria-yeast fermentation liquid. The yeast used was one of the following: Saccharomyces cerevisiae VIN13 (wine yeast, Anchor), Saccharomyces cerevisiae S-04 (beer top-fermenting yeast, Brewland), Saccharomyces cerevisiae w-34 / 70 (beer bottom-fermenting yeast, Brewland), or Saccharomyces cerevisiae WEISS (beer top-fermenting yeast, Shinwa Foods).

[0086] Sensory evaluation A sensory evaluation was performed on the alcoholic sensation of the tasting samples containing the fermented coffee cherry pulp and skin composition samples from each test group. As shown in Table 3, the fermented coffee cherry pulp and skin composition samples were added at a concentration of 0.015% (w / w) to test groups 2-5 and 2-6, and at a concentration of 0.03% (w / w) to test groups 2-1 to 2-3, 2-6 to 2-22, and comparison groups 2-1 to 2-6. Lemon-flavored chuhai and grapefruit-flavored chuhai were used as base beverages. For test groups 2-5 and 2-6, base beverages used included happoshu (low-malt beer), orange-flavored chuhai, peach-flavored chuhai, grape-flavored chuhai, plum wine, red wine, white wine, sangria, and highball. The alcohol concentrations of the samples were 5 v / v% when the base beverage was plum wine, 11 v / v% when the base beverage was red wine, 11 v / v% when the base beverage was white wine, 6 v / v% when the base beverage was sangria, 6 v / v% when the base beverage was highball, 3 v / v% when the base beverage was peach-flavored chuhai, 5 v / v% when the base beverage was orange-flavored chuhai, 9 v / v% when the base beverage was grape-flavored chuhai, and 4.5 v / v% when the base beverage was happoshu.

[0087] The evaluation criteria for alcohol sensation were as follows: 5 points: Significantly enhanced compared to control; 4 points: Clear enhancement compared to control; 3 points: same as control; 2 points: Significantly attenuated compared to the control; 1 point: Significantly reduced compared to control.

[0088] In addition to the alcoholic sensation, the fruity sensation, the drunken sensation, and the fermented sensation were also evaluated in the same manner as in Example 1.

[0089] The "control" was each base beverage without the addition of any coffee cherry pulp and skin fermented composition sample. Sensory evaluation was performed by three trained panelists using a score of 1 to 5 in 0.5-point increments.

[0090] Component analysis of coffee cherry pulp and skin fermented composition samples The lactic acid and 3-methyl-1-butanol contents of some samples of the fermented coffee cherry pulp and skin composition were measured. The lactic acid content was measured using a standard organic acid quantification method. The 3-methyl-1-butanol content was measured by GC / MS analysis under the following conditions.

[0091] [Table 2]

[0092] result The results are shown in Table 3 below. [Table 3] JPEG2025170155000006.jpg247158JPEG2025170155000007.jpg247151JPEG2025170155000008.jpg235154

[0093] The sensory evaluation results were identical for all base beverages, as shown in Table 3.

[0094] A comparison of the test and control groups in Table 3 revealed that the coffee cherry pulp and skin fermented composition, which was prepared by subjecting the pulp and skin of coffee cherries to both lactic acid bacteria fermentation and yeast fermentation, enhanced the alcoholic flavor of various beverages.

[0095] Furthermore, a comparison of test plots 2-8 to 2-13 revealed that a variety of lactic acid bacteria can be used to produce the fermented coffee cherry pulp and skin composition.

[0096] Furthermore, a comparison of test plots 2-1 to 2-13 revealed that a variety of yeasts can be used to produce the fermented coffee cherry pulp and skin composition.

[0097] Furthermore, a comparison of Test Plot 2-15 and Test Plots 2-18 to 2-21 revealed that there are no particular limitations on the concentration of lactic acid bacteria used in producing the fermented coffee cherry pulp and skin composition.

[0098] Furthermore, a comparison of test plots 2-14 to 2-17 revealed that there are no particular limitations on the concentration of yeast used in producing the fermented coffee cherry pulp and skin composition.

[0099] Furthermore, a comparison of Test Plots 2-5 and 2-6 revealed that the extraction step is not necessarily required in the production of the fermented coffee cherry pulp and skin composition.

[0100] Furthermore, Table 3 shows that the coffee cherries used to produce the coffee cherry pulp skin fermented composition may be either frozen or dried, or may be mucilage (the mucilage present between the seed coat (parchment) and the pulp).

[0101] Furthermore, from test area 2-14, it was found that when a coffee cherry pulp and skin fermented composition sample was added and the lactic acid content in the beverage was 0.0001 g / L or more and the 3-methyl-1-butanol content was 0.8 ppb or more, the alcoholic flavor was enhanced.

Claims

1. A flavor improver for enhancing the intoxicating, fermented, or alcoholic feeling of a food or drink, comprising a coffee cherry pulp and skin fermented composition, wherein the coffee cherry pulp and skin fermented composition is produced by a production method including a lactic acid bacteria fermentation treatment and a yeast fermentation treatment of coffee cherry pulp, skin, and / or mucilage.

2. 2. The flavor improver according to claim 1, wherein the lactic acid bacterium is at least one selected from the group consisting of Lactobacillus, Oenococcus, Pediococcus, and Lactococcus.

3. 3. The flavor improver according to claim 1, wherein the yeast is at least one selected from the group consisting of yeasts of the genus Saccharomyces, yeasts of the genus Chloromyces, and yeasts of the genus Torulaspora.

4. The flavor improver according to any one of claims 1 to 3, wherein the production method comprises a step of yeast fermentation treatment after a step of lactic acid bacteria fermentation treatment.

5. The flavor improver according to any one of claims 1 to 4, wherein the production method further comprises treatment with a filter aid.

6. The flavor improver according to claim 5 , wherein the production method includes a step of treatment with a filter aid prior to the step of lactic acid bacteria fermentation treatment.

7. The flavor improver according to any one of claims 1 to 6, wherein the production method further comprises a concentration treatment.

8. The flavor improver according to claim 7 , wherein the production method includes a concentration step prior to the lactic acid bacteria fermentation step.

9. The flavor improver according to any one of claims 1 to 8, wherein the food or drink is a beverage.

10. 10. The flavor improver according to claim 1, which contains lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more.

11. A flavor improver for enhancing the intoxicating, fermented, or alcoholic sensation of a food or drink, comprising a coffee cherry pulp and skin fermented composition, the flavor improver containing lactic acid at a concentration of 0.1 g / L Bx or more and 3-methyl-1-butanol at a concentration of 1 ppm Bx or more.

12. A method for enhancing the intoxicating, fermented, or alcoholic sensation of a food or drink, the method comprising adding the flavor improver according to any one of claims 1 to 11 to the food or drink.

13. The method of claim 12, wherein the food or beverage is a beverage.

14. A food or drink comprising the flavor improver according to any one of claims 1 to 11.

15. The food or drink according to claim 14, which is a beverage.

16. The food or beverage according to claim 15, wherein the beverage has a lactic acid content of 0.0001 g / L or more and a 3-methyl-1-butanol content of 0.8 ppb or more.

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