Coffee oil-containing foamy composition, foam-forming composition, method for preparing food and beverage, and food and beverage

Abstract

A coffee oil-containing foamy composition containing coffee oil and gas, and having a foam density of 0.900 g / cm3 or less.

Description

Coffee oil-containing foaming composition, foam-forming composition, method for producing food and beverages, and food and beverages

[0001] The present invention relates to a coffee oil-containing foamy composition, a foam-forming composition, a method for producing food and beverages, and food and beverages.

[0002] Coffee is one of the most consumed beverages worldwide. Its relaxing aroma and the stimulating effects of caffeine have made it a popular drink in homes and workplaces, and it has become an indispensable part of daily life.

[0003] Coffee has flavors derived from roasted beans, including fruitiness, acidity, bitterness, sweetness, and roasted notes. The flavor of drip coffee brewed using roasted beans is derived from the flavors of the roasted beans, but it does not perfectly reflect the flavors of the roasted beans.

[0004] Patent Document 1 discloses a dried dairy product containing trapped gas that, when mixed with a liquid, produces a foam. This dried dairy product may contain coffee oil.

[0005] Special table 2014-531907 publication

[0006] Coffee oil is an oil obtained from coffee beans and is known to have an aroma similar to that of freshly ground, roasted beans. Therefore, it is thought that utilizing the aroma of coffee oil in some way to improve the flavor of coffee would be useful.

[0007] The inventors conducted tests using coffee oil in order to effectively utilize the aroma it possesses. They found that when coffee oil was added to water or coffee, a strong odor similar to the smell of burnt rubber (hereinafter referred to as burnt rubber odor in this specification) was strongly perceived.

[0008] From these results, we recognized that suppressing the burnt rubber odor that occurs when coffee oil comes into contact with moisture-containing components is a necessary challenge for using coffee oil as an aromatic component.

[0009] Furthermore, the inventors discovered that coffee foam, which is coffee oil foamed using gas, may be useful as a form to reduce the contact ratio between the components contained in coffee oil and water.

[0010] In the form of coffee foam, the coffee oil is in contact with gas, and even if the coffee foam is placed on water, the contact ratio between the coffee oil and water will be small, which is thought to make the burnt rubber smell less pronounced.

[0011] Therefore, it was necessary to consider what kind of coffee foam would be most effective.

[0012] Based on the circumstances described above, the present invention aims to provide a coffee oil-containing foamy composition that can effectively utilize the aroma of coffee oil.

[0013] In other words, the present invention relates to a coffee oil-containing foamy composition, etc., although it is not limited to the following: [1] A foamy composition containing coffee oil and gas, with a foam density of 0.900 g / cm³ ３The following are coffee oil-containing foam compositions: [2] The coffee oil-containing foam composition according to [1], wherein the gas comprises carbon dioxide, nitrous oxide, nitrogen gas, or air. [3] The coffee oil-containing foam composition according to [1] or [2], wherein the coffee oil content is 0.5 to 99.5% by weight. [4] The coffee oil-containing foam composition according to any one of [1] to [3], wherein the water content is less than 94% by weight. [5] The coffee oil-containing foam composition according to any one of [1] to [4], comprising an emulsifier. [6] The coffee oil-containing foam composition according to [5], wherein the emulsifier content is 0.01 to 5% by weight. [7] The coffee oil-containing foam composition according to [5] or [6], wherein the emulsifier is at least one selected from the group consisting of fatty acid esters, polysaccharides, and surfactants. [8] The coffee oil-containing foam composition according to [5] or [6], wherein the emulsifier is at least one selected from the group consisting of polyglycerin fatty acid ester, gum arabic, lecithin, sucrose fatty acid ester, phospholipid, and phosphatidylcholine. [9] The coffee oil-containing foam composition according to any one of [1] to [8], comprising an oil different from the coffee oil.

[10] The coffee oil-containing foam composition according to [9], wherein the total content of the coffee oil and the oil different from the coffee oil is 0.5 to 99.99% by weight.

[11] The coffee oil-containing foam composition according to any one of [1] to

[10] , comprising an aqueous extract of coffee beans.

[12] A foam-forming composition comprising coffee oil and an emulsifier, and being in liquid form.

[13] The foam-forming composition according to

[12] , wherein the content of the emulsifier is 0.01 to 5% by weight.

[14] The foam-forming composition according to

[12] or

[13] , wherein the emulsifier is at least one selected from the group consisting of fatty acid esters, polysaccharides, and surfactants.

[15] The foam-forming composition according to

[12] or

[13] , wherein the emulsifier is at least one selected from the group consisting of polyglycerin fatty acid esters, gum arabic, lecithin, sucrose fatty acid esters, phospholipids, and phosphatidylcholine.

[16] A method for producing food or beverages, comprising the step of adding the coffee oil-containing foamy composition according to any one of [1] to

[11] to other food or beverages.

[17] The method for producing food or beverages according to claim 16, wherein the other food or beverage is coffee, a coffee beverage, or coffee jelly.

[18] The method for producing food or beverages according to

[16] , wherein the other food or beverage is coffee, a coffee beverage, or coffee jelly.

[19] Food or beverage in which a coffee oil-containing foamy composition according to any one of [1] to

[11] is added to the other food or beverage.

[20] Food or beverage according to

[19] , wherein the other food or beverage is coffee, a coffee beverage, or coffee jelly.

[0014] According to the present invention, it is possible to provide a coffee oil-containing foamy composition that can effectively utilize the aroma of coffee oil.

[0015] Figure 1 is a schematic diagram of a gas analyzer. Figure 2 is a schematic diagram showing an example of coffee foam release by an espuma machine. Figure 3 is a schematic perspective view showing a beverage topped with coffee foam.

[0016] The coffee oil-containing foamy composition of the present invention contains coffee oil and gas, and has a foam density of 0.900 g / cm³. ３ The following is a coffee oil-containing foam composition. This coffee oil-containing foam composition (hereinafter also simply referred to as coffee foam) has an appropriate foam density that does not easily produce a burnt rubber odor, and therefore the aroma of coffee oil can be effectively utilized.

[0017] The coffee oil-containing foamy composition possesses the aroma of coffee oil while suppressing the burnt rubber odor. The technical aspect of how the burnt rubber odor is suppressed by creating a coffee foam will be explained.

[0018] The inventors discovered that adding coffee oil to water resulted in a strong burnt rubber odor, and they also investigated the mechanism behind this phenomenon. Figure 1 is a schematic diagram of a gas analyzer.

[0019] The gas analyzer 200 shown in Figure 1 is a device that analyzes the gas composition of the headspace 260 (the space above the sample 250) with the sample 250 placed in the headspace vial 220.

[0020] The temperature of the sample 250 placed in the headspace vial 220 is adjusted to a predetermined temperature by the temperature control of the dry thermo unit 210. ２ The gas flow rate is adjusted by the mass flow control unit 230, N ２ Gas is introduced into headspace vial 220.

[0021] The headspace 260 contains gases that have volatilized from the sample 250. The gases present in the headspace 260 are aspirated, and the gas components that have volatilized from the sample 250 are adsorbed onto the adsorbent 240.

[0022] By introducing the components adsorbed onto the adsorbent 240 into an instrumental analyzer such as a GC-MS, the composition of the gas volatilized from the sample 250 can be analyzed.

[0023] The inventors performed a compositional analysis of the volatile gases released from both coffee oil itself and samples obtained by adding coffee oil to water, and compared their compositions. They found that the samples obtained by adding coffee oil to water contained high levels of 4-vinylguaiacol (4-VG) and 1-furfurylpyrrole. Furthermore, when the fraction containing these two substances was removed, the burnt rubber odor almost completely disappeared, leading to the conclusion that these two substances are the cause of the burnt rubber odor.

[0024] Based on the above mechanism estimation, the inventors have found that coffee foam, which is coffee oil foamed using gas, is useful as a form for reducing the contact ratio between the components contained in coffee oil and water.

[0025] In the form of coffee foam, the coffee oils are in contact with gas, and even if the coffee foam is placed on water, the contact ratio between the coffee oils and water is reduced. Therefore, the generation of a burnt rubbery smell caused by the contact between coffee oils and water is suppressed, and a pleasant aroma derived from coffee oils can be perceived from the coffee foam.

[0026] By placing coffee foam on top of other food and beverages such as water or coffee, the aroma of the coffee foam can be imparted to the other food and beverages. Even when the coffee foam is placed on water or coffee, since the contact ratio of the coffee oil contained in the coffee foam with water is small, a favorable aroma derived from the coffee oil can be felt from the coffee foam.

[0027] The foam density of the coffee oil-containing foamy composition of the present invention is adjusted within a predetermined range. When the foam density exceeds 0.900 g / cm ３ there is insufficient foaming, and the contact ratio of the coffee oil and the gas is insufficient (the contact ratio of the coffee oil and water is high), so a burnt rubber odor is likely to occur.

[0028] Also, the foam density is preferably 0.002 g / cm ３ or more, preferably 0.020 g / cm ３ or more, preferably 0.250 g / cm ３ or more. When the foam density is too small, the proportion of gas in the foam is large and the proportion of coffee oil is small, so the aroma of the coffee oil is insufficient. Also, the foam is overly inflated, making it difficult to use in combination with other foods.

[0029] The foam density of the coffee oil-containing foamy composition of the present invention is 0.300 g / cm ３ or more, 0.400 g / cm ３ or more, or 0.500 g / cm ３ or more, and may be 0.800 g / cm ３ or less, 0.700 g / cm ３ or less, or 0.600 g / cm ３ or less.

[0030] The foam density in this specification can be determined from the weight of the foam and the volume of the foam by injecting an amount of foam that exactly fills the volume of a container (for example, a 20 mL graduated cylinder) of a predetermined volume and obtaining the weight (weight of the foam) increased by the injection of the foam and the volume of the container (volume of the foam).

[0031] The coffee oil-containing foamy composition of the present invention comprises coffee oil and gas. Coffee oil is an oil component separated from coffee beans and is obtained by pressing roasted coffee beans. For example, coffee oil can be obtained from roasted coffee beans using extraction methods such as steam distillation, pressing, or supercritical fluid extraction. In particular, coffee oil obtained by pressing is preferred. By extracting the oil by pressing, the aroma of the roasted beans can be extracted as is, so an oil with the same aroma as roasted beans can be obtained.

[0032] The coffee oil content in the coffee oil-containing foam composition is preferably 0.5 to 99.5% by weight. The higher the proportion of coffee oil, the more desirable aroma derived from the coffee oil can be perceived from the coffee foam. On the other hand, a high proportion of coffee oil results in an oily foam, which can give a sticky feeling when it adheres to the mouth. From the viewpoint of reducing the sticky feeling, the coffee oil content is preferably 50% by weight or less, and more preferably 20% by weight or less.

[0033] The coffee oil-containing foam composition may contain water, and preferably the proportion of water is less than 94% by weight. Alternatively, the proportion of water in the coffee oil-containing foam composition may be 90% by weight or less, or 70% by weight or less. The coffee oil-containing foam composition may not contain water. Furthermore, the proportion of water in the coffee oil-containing foam composition may be 20% by weight or more, or 50% by weight or more.

[0034] The gas contained in the coffee oil-containing foam composition preferably includes carbon dioxide, nitrous oxide, nitrogen gas, or air. Using these gases allows the foam density of the coffee foam to be adjusted to a predetermined range.

[0035] The coffee oil-containing foamy composition preferably contains an emulsifier. The emulsifier plays a role in improving the foaming and foam retention of the coffee oil-containing foamy composition. The type of the emulsifier is preferably at least one selected from the group consisting of fatty acid esters, polysaccharides, and surfactants. Further, it is preferably at least one selected from the group consisting of polyglycerol fatty acid esters, gum arabic, lecithin, sucrose fatty acid esters (sugar esters), phospholipids, and phosphatidylcholine. Examples of lecithin include soybean lecithin, egg yolk lecithin, sunflower lecithin, rapeseed lecithin, enzymatically decomposed lecithin, lysolecithin, hydroxy lecithin, hydrated lecithin, and the like. Since components such as phospholipids and phosphatidylcholine are included in lecithin, in the present invention, phospholipids and phosphatidylcholine may be used as the emulsifier. The emulsifier contained in the coffee oil-containing foamy composition may be one type or a plurality of types.

[0036] The ratio of the emulsifier contained in the coffee oil-containing foamy composition is not particularly limited, but is preferably 0.01 to 20% by weight, more preferably 0. O1 to 5% by weight, and even more preferably 1 to 5% by weight. When the coffee oil-containing foamy composition contains a plurality of types of emulsifiers, the total content of each emulsifier is taken.

[0037] The coffee oil-containing foamy composition preferably contains an oil different from coffee oil. Here, the oil described means an oil added separately, different from the oil contained in the coffee oil itself. The oil is preferably an oil derived from a plant raw material.

[0038] Compared with other oils, coffee oil has a higher proportion of palmitic acid and linoleic acid and a lower proportion of oleic acid. When the composition of the oil contained in the coffee oil-containing foamy composition is analyzed and the proportion of palmitic acid and linoleic acid is high and the proportion of oleic acid is low, it is presumed that no oil different from coffee oil is contained. On the other hand, if the proportion of palmitic acid and linoleic acid is low and the proportion of oleic acid is high, it is presumed that an oil different from coffee oil is contained.

[0039] Examples of the type of oil include MCT oil, salad oil, olive oil, sunflower oil, safflower oil, perilla oil, linseed oil, cottonseed oil, almond oil, macadamia nut oil, peanut oil, avocado oil, and the like. MCT oil is an oil containing medium-chain fatty acid (octanoic acid and decanoic acid) triglycerides. Salad oil is an oil mainly containing soybean oil and rapeseed oil (canola oil). The oil contained in the coffee oil-containing foamy composition may be one type or a plurality of types. The total content of coffee oil and an oil different from coffee oil contained in the coffee oil-containing foamy composition is preferably 0.5 to 99.99% by weight. Further, it is preferably 50 to 99% by weight, and more preferably 80 to 95% by weight.

[0040] By including an oil different from coffee oil in the coffee oil-containing foamy composition, the color of the coffee foam can be lightened. That is, the color tone of the coffee foam can be adjusted.

[0041] The coffee oil-containing foamy composition of the present invention may contain propylene glycol (PG), glycerin, ethanol, etc. as other components. By including these components, the color tone of the coffee foam can also be adjusted.

[0042] The total polyphenol amount of the coffee oil-containing foamy composition may be less than 3000 ppm, or may be 2000 ppm or less.

[0043] The caffeine amount of the coffee oil-containing foamy composition may be more than 50 ppm, or may be 2000 ppm or less. By including an oil different from coffee oil and other components in the coffee oil-containing foamy composition, the caffeine amount of the coffee oil-containing foamy composition can be adjusted (reduced).

[0044] The calorie of the coffee oil-containing foamy composition is preferably 4.5 to 900 kcal / 100 g.

[0045] The coffee oil-containing foam composition may also contain a water extract of coffee beans. A water extract of coffee beans, also called coffee extract, is a concentrated coffee liquid obtained by extracting coffee components from roasted coffee beans under pressure with hot water. When the coffee oil-containing foam composition contains coffee extract, it will also contain water. However, if the amount of coffee oil is the same, it is preferable to include coffee extract rather than water because it results in a stronger oil aroma and suppresses the burnt rubber smell. When the coffee oil-containing foam composition contains coffee extract, it is preferable that the coffee extract content is greater than 0% by weight and 99.5% by weight or less. By increasing the coffee extract content, it is possible to maintain the coffee aroma while reducing the sticky feeling derived from the coffee oil contained in the coffee foam.

[0046] The coffee oil-containing foamy composition of the present invention is obtained by foaming a foam-forming composition containing coffee oil. The method of foaming the foam-forming composition is not particularly limited, but examples include foaming using an aerosol can, foaming using an espuma machine, and foaming using a pump foamer. Furthermore, if the composition contains lecithin as an emulsifier, it is suitable for foaming in an open system, such as with a milk frother, to obtain foam with good foam retention.

[0047] Figure 2 is a schematic diagram showing an example of coffee foam discharge using an espuma machine. The espuma machine 50 shown in Figure 2 has a container filled with a foam-forming composition and a gas component. The container of the espuma machine is sealed with a lid 51, to which a gas inlet 54 and a nozzle 53 are connected. Figure 2 shows the gas inlet 54 closed with a cap 55. The espuma machine 50 is positioned with the nozzle 53 pointed towards the position where the coffee foam will be discharged, and the lever 52 is squeezed to discharge the coffee foam 100 as a foamy composition.

[0048] When using an espuma machine, the gas component is preferably compressed gas (carbon dioxide or nitrous oxide).

[0049] Espuma is a method of creating foam by placing the object to be foamed together with gas in a pressure-resistant container, and then releasing it into the atmosphere through a nozzle. The gas expands as the pressure is released, causing the object to foam. The device used for espuma is called an espuma machine.

[0050] As a commercially available espuma machine, the Espuma Advance (manufactured by Nippon Carbonated Gas Co., Ltd.) can be used.

[0051] The foam-forming composition of the present invention contains coffee oil and an emulsifier and is in liquid form. The foam-forming composition of the present invention is a composition that contains coffee oil and an emulsifier, and can be used to obtain the coffee oil-containing foamy composition of the present invention.

[0052] The foam-forming composition of the present invention is liquid. This means that it is distinct from a dried product containing coffee oil, as described in Patent Document 1. The type and amount of coffee oil contained in the foam-forming composition of the present invention can be the same as the coffee oil contained in the coffee oil-containing foamy composition of the present invention. Furthermore, the type and amount of emulsifier contained in the foam-forming composition of the present invention can be the same as the type and amount of emulsifier that may be contained in the coffee oil-containing foamy composition of the present invention.

[0053] The foam-forming composition of the present invention may contain water, an oil other than coffee oil, a water extract of coffee beans, and other components (such as propylene glycol, glycerin, and ethanol), and the preferred content of these components can be the same as that of the coffee oil-containing foam composition of the present invention.

[0054] The caffeine content, total polyphenol content, calories, etc., of the foam-forming composition of the present invention can be the same as those of the coffee oil-containing foamy composition of the present invention.

[0055] Furthermore, the foam-forming composition of the present invention may also contain, as materials capable of forming a foamy composition, whipped cream before foaming and egg white (egg white before it becomes meringue foam), and coffee oil may be foamed together with these components.

[0056] The coffee oil-containing foam composition can be added to other food and beverages for use. The food and beverage of the present invention is a food and beverage in which the coffee oil-containing foam composition of the present invention is added to other food and beverages.

[0057] Other food and beverages that can be flavored with coffee are not limited to those mentioned above. Examples include coffee, coffee beverages, dairy beverages such as café au lait and café latte, whipped cream beverages such as frappuccinos, cocoa and other beverages, coffee jelly, cakes, crackers, chocolate, parfaits, and other food items.

[0058] One form of adding the coffee oil-containing foam composition to other food and beverages is to place the composition on top of the other food or beverage. Another form is to inject the coffee oil-containing foam composition into spaces such as holes, cavities, or grooves in other food or beverages. Specifically, this could involve injecting the coffee oil-containing foam composition into the pastry shell of a cream puff. Other forms include adding the coffee oil-containing foam composition to other food or beverages (such as cakes, cookies, or fruit) served on a plate.

[0059] The following describes an example of how the coffee oil-containing foam composition can be added to other food and beverages, specifically an example where the coffee oil-containing foam composition is placed on top of other food and beverages. Figure 3 is a schematic perspective view showing a beverage with coffee foam on top. Figure 3 shows a beverage in which coffee foam 100 is placed on top of coffee 102 poured into a container 103. The coffee foam 100, which is the coffee oil-containing foam composition of the present invention, has an appropriate foam density, and the contact ratio between the coffee oil contained in the coffee foam 100 and water is small, so the burnt rubber odor is less pronounced, and the desirable aroma contained in the coffee foam can be felt.

[0060] The present invention relates to a method for producing food and beverages, which includes a step of adding the coffee oil-containing foamy composition of the present invention to another food or beverage.

[0061] When the coffee oil-containing foamy composition of the present invention is added to other food and beverages, the resulting food and beverages have coffee foam with an appropriate foam density, which suppresses the generation of a burnt rubber odor. In other words, it is possible to produce food and beverages that have a desirable aroma contained in the coffee foam.

[0062] Specific processes include methods such as releasing a coffee oil-containing foamy composition (coffee foam) onto other food or beverages using an aerosol can or an espuma machine, or releasing a coffee oil-containing foamy composition (coffee foam) onto another object such as a plate and then placing the foam onto other food or beverages using a spoon or other utensil.

[0063] Furthermore, the step of adding the coffee oil-containing foamy composition to other food and beverages may be performed simultaneously with the preparation of the food and beverages. For example, food and beverages may be manufactured using a capsule coffee maker or a high-pressure extraction coffee maker.

[0064] When using a capsule-type coffee maker, a beverage with coffee foam may be obtained by extracting a beverage using a capsule containing a foam-forming composition and beverage ingredients. When using a high-pressure extraction type coffee maker, a beverage with coffee foam may be obtained by performing high-pressure extraction using a composition containing a foam-forming composition and beverage ingredients.

[0065] Alternatively, a foam-forming composition may be mixed with another beverage such as coffee, and the mixture may be poured into a glass or other container while frothing the entire beverage with gas, as in nitro coffee, to obtain a beverage with added coffee foam.

[0066] Alternatively, a foam-forming composition may be mixed with another beverage such as coffee to create a packaged beverage. Immediately before pouring the beverage from the packaged beverage into a cup or other container, ultrasonic waves may be applied to the outer surface of the container to generate foam within the beverage. By pouring this foam into a glass or other container, a beverage with coffee foam added can be obtained.

[0067] Furthermore, the coffee oil-containing foam composition of the present invention may be mixed with other foam compositions to form a coffee oil-containing foam composition. Examples of other foam compositions include whipped cream foam, meringue, and beer foam. If the foam density of the foam composition obtained by mixing the coffee oil-containing foam composition with other foam compositions falls within the range defined in the present invention, then said foam composition is also a coffee oil-containing foam composition of the present invention. Also, if the foam density of the foam composition obtained by adding a foam-forming composition containing coffee oil to the above-mentioned other foam compositions falls within the range defined in the present invention, then said foam composition is also a coffee oil-containing foam composition of the present invention.

[0068] Examples of the coffee oil-containing foamy composition and the like of the present invention will be described below. However, the present invention is not limited to the following examples.

[0069] First, we present experimental examples (Reference Examples 1-6) that investigate the generation of a burnt rubber odor when coffee oil is added to water. (Reference Example 1) 100 μL of coffee oil was prepared. As the coffee oil, we used pressed oil from roasted Arabica coffee beans using a press manufactured by Suehiro EPM Co., Ltd.

[0070] (Example 2) Prepare 100 mL of water.

[0071] (Reference Example 3) As Reference Example 3, a sample was prepared by adding 100 μL of the coffee oil used in Reference Example 1 to 100 mL of water. Sensory evaluation was performed immediately after adding the coffee oil.

[0072] (Sensory Evaluation) For each sample of the reference example, a sensory evaluation was conducted for the desirable aroma of coffee oil (oil aroma) and the undesirable aroma of burnt rubber, according to the following criteria. The sensory evaluation was conducted by 3-4 trained individuals using the following criteria for two aroma evaluation axes: "oil aroma" and "burnt rubber odor". 5 points: Smell is strongly perceived 4 points: Smell is somewhat strong 3 points: Odor is perceived 2 points: Odor is slightly perceived 1 point: No odor is perceived at all For "oil aroma", a higher score indicates a better evaluation, and for "burnt rubber odor", a lower score indicates a better evaluation. For "oil aroma", the evaluation score in Reference Example 1 was set at 5 points, and the evaluation scores in Reference Examples 2 and 3 were set at 1 point. For "burnt rubber odor", the evaluation scores in Reference Examples 1 and 2 were set at 1 point, and the evaluation score in Reference Example 2 was set at 5 points. Furthermore, each sensory evaluation in this specification (oil aroma, burnt rubber odor, greasiness) was rated on a scale of 1 to 5 points in 0.5-point increments. The results of the sensory evaluations were rounded to one decimal place by rounding the average score to two decimal places. The results are shown in Table 1.

[0073] (Reference Examples 4-6) The samples corresponding to Reference Examples 1-3 were used as samples for Reference Examples 4-6, respectively, to analyze the gas components of the headspace. The gas component analysis was performed using the apparatus described in Figure 1. Tenax® TA was used as the adsorbent, and a GCMS-QP2020 NX (manufactured by Shimadzu Corporation) was used as the GC-MS. The temperature control of the dry thermo unit was set to 40°C.

[0074] The following samples were prepared and analyzed. Reference Example 4 involved analyzing 1 μL of coffee oil in a vial. Reference Example 5 involved analyzing 10 mL of water in a vial. Reference Example 6 involved adding 2 μL of coffee oil dropwise to 10 mL of water in a vial and analyzing the results. The results are shown in Table 1. Table 1 shows the percentage of furfural, an indicator of oil aroma, and furfurylpyrrole, which causes a burnt rubber odor, in the gas composition.

[0075]

[0076] From the results in Table 1, it can be understood that when coffee oil is brought into contact with water, the proportion of furfurylpyrrole increases, and the burnt rubber smell intensifies.

[0077] (Example 1) An espuma machine (Espuma Advance (manufactured by Nippon Carbonated Gas Co., Ltd.)) was filled with the coffee oil used in Reference Example 1, and compressed nitrogen gas was used as the gas to perform the foaming process using the espuma machine to produce coffee foam. In Example 1, the foam-forming composition was 100% coffee oil. A sample was prepared by placing 0.1 g of coffee foam on top of 100 mL of water in a cup, and a sensory evaluation was performed immediately after placing the coffee foam.

[0078] (Example 2) Coffee foam was produced in the same manner as in Example 1, except that compressed carbon dioxide gas was used as the gas. Sensory evaluation was performed in the same manner as in Example 1.

[0079] (Examples 3 and 4) Coffee foam was produced in the same manner as in Example 1, except that a foam-forming composition containing polyglycerin fatty acid ester as an emulsifier was used, and nitrogen gas or carbon dioxide gas was used as the gas. Sensory evaluation was performed in the same manner as in Example 1.

[0080] (Comparative Example 1) The coffee oil used in Reference Example 1 was used for sensory evaluation in the same manner as in Example 1, without foaming.

[0081] (Measurement of foam density) 20 mL of foam was injected into a graduated cylinder, and the foam density was determined from the weight and volume (20 mL) of the foam. Comparative Example 1 was evaluated using non-foamed coffee oil, and the density of the non-foamed coffee oil was 0.910 g / cm³. ３ The values ​​shown in the bubble density column are indicated.

[0082] Table 2 shows the foam density and sensory evaluation results for Comparative Example 1 and Examples 1-4. In each table, "+" indicates the presence of that item or component, and "-" indicates the absence of that item or component.

[0083]

[0084] The coffee oil-containing foam compositions of Examples 1 to 4 had a foam density within a predetermined range, and compared to Comparative Example 1, they had a higher oil aroma and a lower burnt rubber odor.

[0085] (Examples 5-11) Foam-forming compositions for foam retention evaluation were prepared with the compositions shown in Table 3, and sensory evaluation, foam density measurement, and foam retention evaluation were performed. The lecithin used in Examples 9-11 was soy lecithin. The results are shown in Table 3.

[0086] (Evaluation of foam retention) When a sample is left in a graduated cylinder after foam density evaluation, the foam density increases as the foam disappears. The degree of increase in foam density can be measured to evaluate foam retention. A smaller rate of change in foam density means that the foam has not disappeared and the foam retention is good. The rate of change after 60 minutes compared to immediately after foam density evaluation (0 min) was used as an indicator for evaluating foam retention.

[0087]

[0088] The coffee oil-containing foam composition of Example 5 does not contain an emulsifier, while the coffee oil-containing foam compositions of Examples 6 to 11 contain an emulsifier. It was confirmed that the coffee oil-containing foam compositions of Examples 6 to 11 have a low rate of change in foam density and good foam retention.

[0089] (Examples 12-18) Samples were prepared with the compositions shown in Table 4 by adding coffee extract to the foam-forming composition to reduce the proportion of coffee oil, and the oiliness of the coffee oil-containing foam composition was evaluated. Sensory evaluation and foam density evaluation were also performed. The results of Examples 12-18 are shown in Table 4.

[0090] (Evaluation of oiliness) The oiliness was evaluated by 3-4 panelists who drank 20 mL of water in a beverage containing foam equivalent to 1 g of foam-forming composition. They scored the product on a scale of 1 to 5, with 5 points indicating an oily evaluation and 1 point indicating a non-oily evaluation, and the average score was calculated.

[0091]

[0092] In examples with a low proportion of coffee oil (Examples 17, 18, etc.), the oiliness was reduced. On the other hand, in examples with a low proportion of coffee oil, the oil aroma was reduced, and a burnt rubber odor was more likely to occur. It is advisable to adjust the proportion of coffee oil appropriately, taking into account the degree of oiliness, oil aroma, and burnt rubber odor required for a coffee oil-containing foam composition.

[0093] (Examples 19-22) Samples were prepared with the compositions shown in Table 5, in which coffee oil and an oil other than coffee oil were added to the foam-forming composition, and the appearance (color evaluation) of the coffee oil-containing foam composition was performed. For this evaluation, compressed nitrogen gas was used as the gas, and the color evaluation was performed using Example 19, which did not contain any oil other than coffee oil, as the baseline. The caffeine concentration of the coffee oil-containing foam composition was also measured. Sensory evaluation and foam density evaluation were also performed. The results of Examples 19-22 are shown in Table 5.

[0094] (Color Evaluation) Color evaluation was performed using a colorimeter (manufactured by Konica Minolta). Table 5 shows the difference in L, a, and b values ​​between the values ​​obtained with only the petri dish and the values ​​obtained when the coffee oil-containing foamy composition was added to the petri dish.

[0095] (Method for measuring caffeine) The coffee oil-containing foamy composition was diluted 10-fold with 100% ethanol, then 10-fold with water. The sample was then centrifuged (13,500 rpm x 5 min) and the supernatant was collected. The supernatant was passed through a 0.45 μm filter, and measured using a Shimadzu high-performance liquid chromatograph equipped with a Unison UK-C18HT (3 mmφ x 100 mm: Imtakt) octadecyl group-introduced liquid chromatography packed column at a column temperature of 40°C using the gradient method. The mobile phase A was a distilled aqueous solution containing 0.1% formic acid, and the mobile phase B was an acetonitrile solution containing 0.1% formic acid. The sample injection volume was 2 μL, the flow rate was 1.0 mL / min, and the UV detector wavelength was 280 nm. Gradient conditions (v / v%): 0 min Solution B 2%, 3 min Solution B 20%, 4.2 min Solution B 23%, 4.5 min Solution B 80%, 4.6 min Solution B 80%, 4.7 min Solution B 2%. Anhydrous caffeine (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used as the standard substance.

[0096]

[0097] As shown in Table 5, diluting the foam-forming composition with an oil other than coffee oil resulted in an increase in the L value (brightness index), confirming that the color of the coffee oil-containing foam composition can be adjusted. Furthermore, it was confirmed that the caffeine concentration of the coffee oil-containing foam composition can also be adjusted.

[0098] 50 Espuma machine 51 Lid 52 Lever 53 Nozzle 54 Gas inlet 55 Cap 100 Coffee foam 102 Beverage 103 Container 200 Gas analyzer 210 Dry thermo unit 220 Headspace vial 230 Mass flow control unit 240 Adsorbent 250 Sample 260 Headspace

Claims

1. Contains coffee oil and gas, with a foam density of 0.900 g / cm³. ３ The following is a coffee oil-containing foamy composition.

2. The coffee oil-containing foamy composition according to claim 1, wherein the gas includes carbon dioxide, nitrous oxide, nitrogen gas, or air.

3. The coffee oil-containing foamy composition according to claim 1, wherein the coffee oil content is 0.5 to 99.5% by weight.

4. The coffee oil-containing foamy composition according to claim 1, wherein the water content is less than 94% by weight.

5. The coffee oil-containing foamy composition according to claim 1, comprising an emulsifier.

6. The coffee oil-containing foamy composition according to claim 5, wherein the emulsifier content is 0.01 to 5% by weight.

7. The coffee oil-containing foamy composition according to claim 5, wherein the emulsifier is at least one selected from the group consisting of fatty acid esters, polysaccharides, and surfactants.

8. The coffee oil-containing foamy composition according to claim 5, wherein the emulsifier is at least one selected from the group consisting of polyglycerin fatty acid ester, gum arabic, lecithin, sucrose fatty acid ester, phospholipid, and phosphatidylcholine.

9. The coffee oil-containing foamy composition according to claim 1, comprising an oil different from the coffee oil.

10. The coffee oil-containing foamy composition according to claim 9, wherein the total content of the coffee oil and oils other than coffee oil is 0.5 to 99.99% by weight.

11. The coffee oil-containing foamy composition according to claim 1, comprising an aqueous extract of coffee beans.

12. A liquid foam-forming composition containing coffee oil and an emulsifier.

13. The foam-forming composition according to claim 12, wherein the emulsifier content is 0.01 to 5% by weight.

14. The foam-forming composition according to claim 12, wherein the emulsifier is at least one selected from the group consisting of fatty acid esters, polysaccharides, and surfactants.

15. The foam-forming composition according to claim 12, wherein the emulsifier is at least one selected from the group consisting of polyglycerin fatty acid ester, gum arabic, lecithin, sucrose fatty acid ester, phospholipid, and phosphatidylcholine.

16. A method for producing food or beverages, comprising the step of adding a coffee oil-containing foamy composition according to any one of claims 1 to 11 to other food or beverages.

17. The method for producing food and beverages according to claim 16, using a capsule coffee maker or a high-pressure extraction coffee maker.

18. The method for producing food or beverages according to claim 16, wherein the other food or beverage is coffee, a coffee beverage, or coffee jelly.

19. A food or beverage in which the coffee oil-containing foamy composition according to any one of claims 1 to 11 is added to another food or beverage.

20. The food and beverage according to claim 19, wherein the other food and beverage is coffee, a coffee beverage, or coffee jelly.

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