JPS5811987B2 - Coffee taste substance with coffee-like flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a coffee-like flavor that can be contained in coffee or coffee-containing foods or luxury goods, or furthermore in coffee-free foods or luxury goods, to enhance or impart the unique flavor of coffee. The present invention relates to coffee taste substances and foods and luxury goods containing such taste substances.

Conventionally, amino-carbonyl reaction products resulting from the heating reaction between amino acids and sugars have been used as flavoring substances that impart a meat-like aroma to meats in a broad sense, such as meats, meat-like foods, and their processed products. Many proposals have been made to utilize the .

Some of the present inventors first conducted a one-step reaction by heating neutral amino acids, particularly valine, leucine, or isoleucine alone or an amino acid mixture containing at least one of them together with sugars under pressure conditions in a solvent. It has been discovered that a unique chocolate-like flavor substance can be formed by this process (Japanese Patent Application Laid-Open No. 50-195866).

As a result of research to develop a taste substance with a coffee-like flavor as a substance of this type, the inventors found that the types of amino acids combined with sugars are subtle and important in the properties of the resulting taste component. discovered that it has a significant impact.

As a result of further research, we found that (a) a basic amino acid or its acid salt in which 70% by weight or more of the total amount of the amino acid or its derivative is accounted for by the basic amino acid or its acid salt, and (b) a saccharide. b) = 1: 0.05
The heating reaction product of a mixture of ~25 (weight ratio) in the presence of propylene glycol and/or glycerin in an amount of 0.1 to 50 times the weight based on the weight of the mixture is unique to coffee, especially contained in natural roasted coffee products. The inventors have discovered that this substance contains caffeic acid, quinic acid, chlorogenic acid, etc., and has a unique coffee-like flavor with a bitter roasted taste unique to coffee.

According to the research of the present inventors, as shown in the comparative example later,
If a neutral amino acid and/or an acidic amino acid or an amino acid mixture containing them as the main components were used instead of (a) above, the reaction product in the absence of propylene glycol and/or glycerin would of course be It has been discovered that even in the reaction products produced in the coexistence of these substances, it is difficult to obtain a significantly superior tasting substance having a flavor with the bitter roastiness characteristic of the above-mentioned roasted natural coffee products.

Furthermore, (a):(b)= of the above-mentioned (a) basic amino acid or its acid salt in which 70% by weight or more of the total amount of the amino acid or its derivative is occupied by the basic amino acid or its acid salt and (b) saccharide. 1: 0.1 to 5 based on the weight of the mixture of 0.05 to 25 (weight ratio)
The heating reaction product in the presence of 0 times the weight of propylene glycol and/or glycerin not only exhibits the effect of significantly enhancing the coffee-like flavor of coffee or coffee-containing foods or luxury items, but also exhibits the effect of significantly enhancing the coffee-like flavor of coffee or coffee-containing foods or luxury goods. It has been discovered that it exhibits the ability to impart a desirable coffee-like flavor to foods and luxury items.

Therefore, it is an object of the present invention to provide a coffee taste substance having a unique coffee-like flavor.

Another object of the present invention is to provide a food or luxury item imparted with a unique coffee-like flavor.

The above objects and many other objects and advantages of the present invention include:
This will become clearer from the description below.

The coffee taste substance having a coffee-like flavor with a bitter roasted feeling characteristic of the above-mentioned roasted natural coffee products of the present invention is (a) 70% of the total amount of amino acids or derivatives thereof;
(a): (b) = 1: 0.05 to 25 (weight ratio) of basic amino acid or its acid salt and (b) saccharide in which at least % by weight is occupied by the basic amino acid or its acid salt
It is a heating reaction product of a mixture of the above in the presence of propylene glycol and/or glycol and/or glycerin in an amount of 0.1 to 50 times the weight of the mixture.

Specific examples of the basic amino acids or acid salts thereof include arginine, histidine, hydroxylysine, lysine, titrulline, ornithine, canavanine, creatine, histidine hydrochloride, lysine hydrochloride, L-lysine-L-aspartate. and L-lysine-glutamic acid salts.

5 These are not limited to one type, but multiple types can be used.

Furthermore, in the present invention, 70% by weight or more of the total amount of the amino acid or derivative thereof to be reacted with sugars may be the above-mentioned basic amino acids or their acid salts, and other amino acids, such as alanine and aspartic acid. , α-aminobutyric acid, glycine, glutamic acid, threonine, proline, and the like.

If the amount of the basic amino acid or its derivative is too small and exceeds the above amount, the ability to impart a flavor with the bitter roastiness characteristic of roasted natural coffee products to foods or luxury items will be impaired. Since the coffee flavor becomes weak and weak, and in extreme cases, it does not have a coffee-like flavor, use one in which at least 70% by weight is a basic amino acid or a derivative thereof.

The saccharides used in the present invention include, for example, one or a mixture of two or more aldoses such as glyceraldehyde, threatose, ribose, glucose, and xylose, or ketoses such as dioxyacetone, erythroulose, xylulose, and fructose. or a mixture of two or more types, furthermore, one type of deoxy sugar such as 2-deoxyribose and rhamnose, or a mixture of two or more types, furthermore, one type of oligosaccharide such as maltose and lactose, or 2
Examples include mixtures of more than one type of saccharide, and further, mixtures of combinations of the various saccharides mentioned above.

Furthermore, the above-mentioned saccharides may be used in combination with dicarbonyl compounds such as glyoxal, pirpaldehyde, and diacetyl.

The coffee taste substance of the present invention comprises the above-mentioned basic amino acid or its acid salt in which the basic amino acid or its acid salt accounts for 70% by weight or more and the saccharide as described above (a):
It can be easily provided by carrying out an amino-carbonyl reaction under conditions that satisfy the ratio (b) and in the presence of propylene glycol and/or glycerin that satisfy the above amount ratio.

This heating reaction is preferably carried out using a mixing ratio of basic amino acids or somemate salts and sugars in the range of 1:0.05 to 1:25 by weight.

The reaction is, for example, (a) between a basic amino acid or its acid salt and a saccharide.

(b) = 1: 0.1 to 50 times the weight, preferably 0.05 to 25 (weight ratio), based on the weight of the mixture.
In the presence of 5 to 50 times the weight of probile/glycol and/or glycerin, (a) a basic amino acid or its acid salt and (b) a saccharide are heated at, for example, about 60 to about 250°C.
This can be done by heating for about 30 seconds to about 150 hours.

In this case, it is preferable to coexist with water, and the amount thereof is, for example, about 50% by weight or less, preferably about 40% by weight or less, for example, about 1% by weight or more based on propylene glycol and/or glycerin. Can give examples of quantities.

The reaction can be carried out at atmospheric pressure, naturally occurring pressure, or under pressurized conditions; for example, pressurized conditions using an inert gas such as nitrogen gas, carbon dioxide gas, or helium gas can also be used.

The pressurizing conditions are preferably about 150 kg/cnl or less.

The coffee-tasting substance having a coffee-like flavor made of the heating reaction product of the present invention can be incorporated into coffee or coffee-containing foods or luxury goods to enhance the unique flavor of coffee.

Also, it can be added to coffee-free foods or luxury goods,
It can also be used to impart a unique flavor to coffee.

Foods and luxury goods here include, for example, beverages such as lacto coffee, coffee syrup, and yogurt drinks, frozen desserts such as ice cream, popsicles, and misole, candies, caramels, jellies,
The name includes confectionery such as biscuits, chocolate, and chewing gum.

Thus, according to the present invention, it is possible to provide coffee or coffee-containing foods or luxury goods that contain the coffee taste substance of the present invention and have an enhanced coffee-like flavor.

Furthermore, it is possible to provide food products or luxury goods that are imparted with a coffee-like flavor by containing the coffee taste substance of the present invention in coffee or coffee-free food products or luxury goods.

The food or luxury goods of the present invention thus provided are unique products that have a deep, rich, and excellent coffee-like flavor.

There are no particular restrictions on the amount of the coffee taste substance added to these foods or luxury goods, and the amount can be freely changed from a low amount to a high amount as desired.

In particular, when added to coffee or coffee-containing foods or luxury goods, the amount of coffee used can be significantly restricted to impart an excellent coffee-like flavor, and it can also be added to coffee-free foods or luxury goods. When added, it is possible to provide a new food or luxury item that is imparted with a very unique coffee-like flavor.

Generally, the most common amount is about 0.05 to about 5% by weight for foods and luxury goods, but if desired, it can be added in smaller amounts or larger amounts.

Hereinafter, several aspects of the production and use of the coffee taste substance of the present invention will be explained in more detail with reference to Examples.

Example 1 10 g of fructose, 8 g of arginine, 2 g of glutamic acid
．． 2g, histidine 1.4g, propylene glycol 5
5 g and 20 g of water were placed in a 3-diameter flask and heated at 110℃ for 6 hours.
By heating with stirring for a period of time and then cooling, a significantly superior coffee taste material having a flavor with a bitter roasted feeling characteristic of roasted natural coffee was obtained.

Table 1 below shows the results of the sensory test together with similar results for the comparative heating reaction products of Comparative Examples 1 to 4 shown below.

Comparative Example 1 In the above Example 1, instead of arginine, glutamic acid and histidine, 11. corresponding to the total amount thereof was used.
A heated reaction product was obtained in the same manner as in Example 1, except that 6 g of valine (neutral amino acid) was used.

The results of the sensory test are shown in Table 1 below.

Comparative Example 2 In the above Example 1, instead of arginine, glutamic acid and histidine, 11.6 corresponding to their total amount was used.
A heating reaction product was obtained in the same manner as in Example 1, except for using kg of proline (neutral amino acid).

The results of the sensory test are shown in Table 1 below.

Comparative Example 3 In the above Example 1, instead of arginine, glutamic acid and histidine, 11.6 corresponding to their total amount was used.
In addition to using P aspartic acid (acidic amino acid),
A heated reaction product was obtained in the same manner as in Example 1.

The results of the sensory test are shown in Table 1 below.

Comparative Example 4 In Example 1 above, glutamic acid, which is an acidic amino acid, is used, which corresponds to the total amount of arginine and histidine, which are basic amino acids, and the amount of arginine used is 1.
．． A heated reaction product was obtained in the same manner as in Example 1, except that the amount of 8 ft and histidine used was changed to 0.41, and the total amount of basic amino acids was changed to 2.21.

The results of the sensory test are shown in Table 1 below.

, Sensory Test: 1 g of knee heating reaction product is diluted with 10.0 ml of water to prepare a sensory test sample.

Sensory evaluation was conducted by 20 well-trained sensory testers.

(1) Taste a, a strong flavor with a bitter, funnel-like feeling characteristic of roasted natural coffee.

b. Weak taste with a bitter roasted feeling characteristic of roasted natural coffee.

C1 No flavor with the big roasted feeling characteristic of roasted natural coffee.

d. There is no bitter roasted taste characteristic of roasted natural coffee products, and there is a sense of off-taste.

(2) Preference a. Very preferred.

b, somewhat preferable.

I somewhat dislike C0.

d.I don't like it.

Fruits, decorations 2 Put 9.6 g of maltose, 2.4 g of glucose, 3.5 g of arginine, 1 g of lysine hydrochloride, 0.5 g of glycine, 1 g of aspartic acid, 100 g of glycerin, and 50 g of water in a sealed container, and add 12 kg with carbon dioxide gas. /cm2, heated at 120° C. for 5 hours with stirring, and then cooled to obtain a taste substance having a strong coffee-like flavor.

The results of the sensory test are shown in Table 2 below, along with similar results for the heated reaction product of Comparative Example 5 below.

Comparative Example 5 A heating reaction product was obtained in the same manner as in Example 2, except that 150 g of water was used instead of the total of 150 g of 100 g of glycerin and 50 g of water.

The results of the sensory test are shown in Table 2 below.

(1), (2)... Same as listed in Table 1.

Example 3 3 g of 7-su, 0.2 g of hydroquine acetone, 1.5 g of xylose, 4.5 g of arginine, 71.5 g of creati
m, aspartic acid 1g, alanine 1g.

1) Charge 40f of serine, 30g of propylene glycol, and 10g of water in a sealed container, and add 80kg/c of nitrogen gas.
The mixture was pressurized to a pressure of m2, heated at 140°C for 30 minutes with stirring, and then cooled to obtain a taste substance.

The results of the organoleptic test are shown in Table 3 below, along with similar results for the heated reaction product of Comparative Example 6 below.

Comparative Example 6 In Example 3, instead of 40g of glycerin, 30g of propylene glycol, and 10g of water, totaling 80r, 80r of water was used.
A heated reaction product was obtained in the same manner as in Example 3 except that g was used.

The results of the sensory test are shown in Table 3 below.

(1), (2)... Same as listed in Table 1.

Example 4 and Comparative Example 7 Skimmed milk powder 201 Cow milk 250g Sand
sugar 70g water
650g coffee extract (BX25°)
5g heating reaction product, 5g Lacto coffee produced using the heating reaction product of Example 1 and the reaction product of Comparative Example 1 according to the above formulation was subjected to a sensory test in the same manner as in Example 1. The results of the evaluation are shown in Table 4 below.

(1), (2)... Same as listed in Table 1.

Example 5 and Comparative Example 8 Sugar 170g Water syrup 60g Stabilizer 2g Emulsifier 1g Vegetable oil 2g Skimmed milk powder 12g Caramel 2g Heating reaction product 11g Water 740g Heating reaction of ornament 2 using the above formulation Table 5 below shows the results of the sensory evaluation of coffee ice lollies produced using the product and the heating reaction product of Comparative Example 5 in the same manner as in Example 1.

(1), (2)... Same as listed in Table 1, Example 6 and Comparative Example 9 140 g of sugar, 60 g of starch syrup, and 60 g of water were thoroughly mixed and heated, and then boiled down to 200 gt. Each of the heated reaction product of Example φ13 and the heated reaction product of Comparative Example 6,
Regarding coffee drops produced by adding 3.2g,
Table 6 shows the results of the sensory evaluation conducted in the same manner as in Example 1.

(1), (2)... Same as listed in Table 1.

Claims (1)

[Claims] 1(a) 70% by weight of the total amount of amino acids or derivatives thereof
(b) saccharide (a)
): (b) = 1: From the heated reaction product of a mixture of 0.05 to 25 (weight ratio) in the presence of propylene glycol and/or glycerin in an amount of 0.1 to 50 times the weight based on the weight of the mixture. A coffee-tasting substance that has a coffee-like flavor. 2. In coffee or coffee-containing foods or luxury goods, (a) 70% by weight of the total amount of amino acids or their acid salts;
(b) saccharide (a)
): (b) = 1: 0.05 to 25 (weight ratio) of the heated reaction product in the presence of propylene glycol and/or glycerin in an amount of 0.1 to 50 times the weight based on the weight of the mixture. Coffee-containing foods or luxury goods containing coffee. 3. Coffee-free foods and luxury goods contain (a) basic amino acids or their acid salts in which 70% by weight or more of the total amount of amino acids or their acid salts are basic amino acids or their acid salts, and (trans)saccharides. (a):(b)=1
Coffee uniform containing a heated reaction product of a mixture of ~0.05 to 25 (weight ratio) in the presence of propylene glycol and/or glycerin in an amount of 0.1 to 50 times the weight based on the weight of the mixture Flavored coffee-free foods or luxury goods.