JP5242892B2 - Flavored coffee paste and method for producing the same - Google Patents
Flavored coffee paste and method for producing the same Download PDFInfo
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- JP5242892B2 JP5242892B2 JP2006118676A JP2006118676A JP5242892B2 JP 5242892 B2 JP5242892 B2 JP 5242892B2 JP 2006118676 A JP2006118676 A JP 2006118676A JP 2006118676 A JP2006118676 A JP 2006118676A JP 5242892 B2 JP5242892 B2 JP 5242892B2
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Description
本発明は、製菓製パンなど、焼成食品にコーヒー風味を付与するのに適したコーヒーペーストに関する。 The present invention relates to a coffee paste suitable for imparting a coffee flavor to a baked food such as confectionery bread.
近年、食生活の多様化に伴い、味にバラエティが求められ、また、味に敏感な消費者が増加している。パンやクッキーなどの焼成食品においても例外ではなく、これまでのようにチョコレートやジャムといった甘い味付けだけでなく、ほんのりとした苦味のあるものや惣菜パンといわれるおかずとパンを組み合わせたものも好まれており、味の質に関しても、コクや風味など、より高級感のあるものが求められている。 In recent years, with the diversification of eating habits, a variety of tastes is required, and consumers who are sensitive to tastes are increasing. Baking foods such as bread and cookies are no exception, and not only sweet flavors like chocolate and jam as before, but also those with a slight bitter taste or a combination of side dishes called side dish bread and bread are preferred. As for the quality of the taste, there is a demand for something with a higher-class feeling, such as richness and flavor.
その中で、コーヒー風味というのは、香ばしいかおりや独特の苦味が好まれており、人気の高い選択肢である。従来から、パンなどへのコーヒーの風味付けとして、コーヒーフレーバーやインスタントコーヒーが用いられている。しかし、コーヒーフレーバーは香りは強いもののコーヒー独特の味を出すことができず、インスタントコーヒーは、コーヒー液を粉末化しているため味も香りもあまり強くないという問題があった。
最近ではコーヒーエキスも用いられて、中には濃縮度が40倍(可溶性成分58%)という製品も入手できるようになった。このような濃縮されたコーヒーエキスを利用すれば、少量の使用で、比較的安定してコーヒー風味を付与することができる。しかし、コーヒーエキスはその製造工程で濃縮されるため、どうしても芳香成分の損失量が多くなり、また冷凍で保存しなければならないという問題があった。
また、これらが添加された食品原料を焼成することで風味が落ちる等の問題があった。
Among them, coffee flavor is a popular choice because it likes fragrant fragrances and unique bitterness. Conventionally, coffee flavor and instant coffee have been used as a flavoring of coffee for bread. However, although the coffee flavor has a strong aroma, it cannot give a coffee-specific taste, and the instant coffee has a problem that the taste and aroma are not so strong because the coffee liquid is powdered.
Recently, coffee extract has also been used, and some products with a concentration of 40 times (58% soluble component) are now available. If such a concentrated coffee extract is used, a coffee flavor can be imparted relatively stably with a small amount of use. However, since the coffee extract is concentrated in the production process, there is a problem that the amount of loss of the aromatic component is inevitably increased and the coffee extract must be stored frozen.
Moreover, there existed problems, such as a flavor fall, by baking the food raw material to which these were added.
ザラツキを感じさせずにコーヒー風味を強化する方法としてコーヒー豆を2μm以下まで微粉化する方法(特許文献1)や、コーヒーエキスの長期保存による風味劣化を抑える方法としてアスコルビン酸アルカリ金属塩を添加する方法(特許文献2)などが知られている。しかし、これらの方法で得られたコーヒー微粉末やエキスを食品原料に添加し、焼成などの高温処理を施すと、微量に含まれる芳香成分の揮発や呈味成分の変質などによって、コーヒー風味が損なわれてしまうという問題は解決されておらず、焼成などの高温処理を施される食品の場合は、コーヒーの風味をある程度犠牲にせざるを得なかった。
このように、コーヒーエキスや微粉化したコーヒー豆を用いる食品加工において、焼成などの高温処理を施しても風味が損なわれない方法については全く知られていなかった。
Add ascorbic acid alkali metal salt as a method to pulverize coffee beans to 2 μm or less as a method to enhance coffee flavor without feeling rough (Patent Document 1), or as a method to suppress flavor deterioration due to long-term storage of coffee extract A method (Patent Document 2) is known. However, when the coffee fine powder or extract obtained by these methods is added to food ingredients and subjected to high-temperature treatment such as baking, the coffee flavor is reduced due to volatilization of aroma components contained in trace amounts and alteration of taste components. The problem of damage has not been solved, and in the case of foods subjected to high-temperature treatment such as baking, the flavor of coffee has to be sacrificed to some extent.
Thus, in food processing using a coffee extract or finely ground coffee beans, no method has been known at all that does not impair the flavor even when subjected to a high temperature treatment such as baking.
本発明の目的は、コーヒー風味に優れ、さらに、パンやクッキーなどの焼成食品におけるコーヒー風味の劣化を抑える手段を提供することである。 An object of the present invention is to provide a means that is excellent in coffee flavor and further suppresses deterioration of coffee flavor in baked foods such as bread and cookies.
本発明者らは、鋭意検討を行った結果、驚くべきことにコーヒー豆を粉砕、熱水で抽出して濃縮したコーヒーエキスと、平均粒子径30〜50μmに微粉化したコーヒー豆を混合したコーヒーペーストを使用することで上記課題を解決できることを見出し、本発明に至った。 As a result of intensive studies, the present inventors have surprisingly found that coffee beans are crushed, mixed with a coffee extract concentrated by extraction with hot water, and coffee beans pulverized to an average particle size of 30 to 50 μm. The present inventors have found that the above problems can be solved by using a paste, and have reached the present invention.
本発明のコーヒーペーストはコーヒーの風味に優れた食品、さらには熱をかけてもコーヒー風味を損なわない食品を提供することができる。本発明のコーヒーペーストに含まれる微粉砕コーヒー豆でコーヒーの香りを、コーヒーエキスでコーヒーの味を出すことを可能にしている。 The coffee paste of the present invention can provide a food excellent in coffee flavor, and further a food that does not impair the coffee flavor even when heated. It is possible to give a coffee aroma with finely ground coffee beans contained in the coffee paste of the present invention and a coffee taste with a coffee extract.
本発明で用いるコーヒーエキスとは、焙煎コーヒー豆を粉砕し熱水でコーヒー液を抽出し、微細なコーヒー粉末を除去後に濃縮したものをいい、40倍程度まで高濃度に濃縮されているものが好ましい。 The coffee extract used in the present invention refers to a product obtained by pulverizing roasted coffee beans, extracting the coffee liquid with hot water, removing the fine coffee powder, and concentrating it to a concentration of about 40 times. Is preferred.
通常の焙煎コーヒー豆はコーヒーミルで0.8〜2mmに粉砕される。本発明で用いる微粉化したコーヒー豆はコーヒーミル、湿式/乾式粉砕などどんな方法で粉砕してもよいが、風味の保持のためには凍結粉砕することが好ましい。
コーヒー豆の種類に関しては、アラビカ種、ロブスタ種などどんなものでも用いることができる。
Ordinary roasted coffee beans are ground to 0.8-2 mm in a coffee mill. The finely ground coffee beans used in the present invention may be pulverized by any method such as a coffee mill or wet / dry pulverization, but is preferably freeze pulverized in order to maintain the flavor.
Any kind of coffee beans such as Arabica and Robusta can be used.
本発明に用いる微粉化コーヒー豆の粒子径は、平均粒子径30〜50μmの範囲である。粒子径がこれ未満でもこれを超えても、焼成による風味の劣化が大きくなってしまう。 The particle size of the finely ground coffee beans used in the present invention is in the range of an average particle size of 30 to 50 μm. Even if the particle diameter is less than this or exceeds this, the deterioration of the flavor due to the baking becomes large.
本発明のコーヒーペーストにおける微粉砕コーヒー豆とコーヒーエキスの配合割合は、重量比で、2:8〜4:6の範囲が好ましい。微粉砕コーヒー豆の割合が20%未満では、固形量が下がり水分活性が上がって常温流通が難しくなり、微粉砕コーヒー豆の割合が40%を超えると固形量が上がりすぎて容器への充填が不可能となる。 The blending ratio of finely ground coffee beans and coffee extract in the coffee paste of the present invention is preferably in the range of 2: 8 to 4: 6 by weight ratio. If the proportion of finely ground coffee beans is less than 20%, the solid content will decrease and water activity will increase, making it difficult to distribute at normal temperature. If the proportion of finely ground coffee beans exceeds 40%, the solid amount will rise and the container will be filled. It becomes impossible.
本発明のコーヒーペーストを製造するには、50〜90℃に加温したコーヒーエキスを攪拌しながら微粉砕コーヒー豆を添加すればよい。 In order to produce the coffee paste of the present invention, finely ground coffee beans may be added while stirring the coffee extract heated to 50 to 90 ° C.
本発明品は、パン、クッキー、クリーム、アイス等などあらゆる食品の原料に重量比で0.1〜10%配合し、コーヒーの風味を付与することができるが、特に、パン、クッキーなどの焼成食品に使用することが好ましい。 The product of the present invention can be blended in a weight ratio of 0.1 to 10% to all food ingredients such as bread, cookies, cream, ice, etc. to give a coffee flavor, especially for baked foods such as bread and cookies. It is preferable to use it.
[製造例]
コーヒーエキス(コーヒーエキストラクトT-50A リァルカフェ社製)350 kgをニーダーに入れて50〜60℃に加温し、微粉化コーヒー豆(粉末コーヒーM-400(約37μm) ジェツトコーヒー社製)150 kgを攪拌しながら投入する。攪拌を続けながら80〜90℃まで加温し、ペースト状になるまで攪拌を続ける。品温70℃以上で充填を行い、90℃15分間の殺菌を行い、冷却する。
[Production example]
350 kg of coffee extract (Coffee Extract T-50A manufactured by Real Cafe) is placed in a kneader and heated to 50-60 ° C. Is added with stirring. While continuing to stir, warm to 80-90 ° C. and continue stirring until a paste is formed. Fill the product at a temperature of 70 ° C or higher, sterilize at 90 ° C for 15 minutes, and cool.
[比較例1]
コーヒーエキス(コーヒーエキストラクトT-50A リァルカフェ社製)210 gを入れたビーカーを3つ用意し、50〜60℃に加温、微粉化コーヒー豆(粒子径74μm、49μm、37μm)90 gを攪拌しながら投入する。攪拌を続けながら80〜90℃まで加温し、ペースト状になるまで攪拌を続ける。90℃15分間の殺菌を行い、冷却する。
5人の熟練されたパネラーにより官能評価を行った。
[Comparative Example 1]
Prepare 3 beakers with 210 g of coffee extract (Coffee Extract T-50A manufactured by Real Cafe), heat to 50-60 ° C, and stir 90 g of finely ground coffee beans (particle size 74μm, 49μm, 37μm) While throwing. While continuing to stir, warm to 80-90 ° C. and continue stirring until a paste is formed. Sterilize at 90 ° C for 15 minutes and cool.
Sensory evaluation was performed by five skilled panelists.
[比較例2](コーヒーロールパンの製造)
ボウルに小麦粉、砂糖、バター、食塩、脱脂粉乳、生地改良剤、発明品・インスタントコーヒー・コーヒー粉のうち一種を[表2]に示されるとおりの割合でそれぞれ入れ、イーストと卵を加えて混ぜ合わせた水を加え、こねる。生地を一次発酵させたのち、生地を分割し、20分間休ませる。生地を成形し、二次発酵させた後オーブンで210℃13分間焼成する。
5人の熟練されたパネラーにより官能評価を行った結果を表3に示す。
Add flour, sugar, butter, salt, nonfat dry milk, dough improver, invention / instant coffee / coffee powder in the proportions shown in [Table 2], and add yeast and eggs. Add the combined water and knead. After the dough is first fermented, divide the dough and rest for 20 minutes. The dough is formed and subjected to secondary fermentation, followed by baking in an oven at 210 ° C. for 13 minutes.
Table 3 shows the results of sensory evaluation by five skilled panelists.
焼き色、クラストの焦げ目状態内相組織、口どけはいずれも差はないが、コーヒーの風味と、コーヒー固有の苦味とテイストに関しては、それぞれ単独で使用したロールパン2、ロールパン3と比べ、本発明のコーヒーペーストを使用したロールパン1には明らかな優位性が認められた。 Although there is no difference in the baked color, the crusted inner phase structure of the crust, and the mouth opening, the coffee flavor, the bitterness and taste peculiar to coffee are respectively compared with the rolls 2 and 3 used individually. A clear advantage was observed in roll 1 using the coffee paste.
[実施例1](コーヒークロワッサンの製造)
ミキサーにイースト、水を入れイーストを溶解し、発明品、卵を加えた後、小麦粉、砂糖、食塩、脱脂粉乳を表4に示されるとおりの割合で加えてミキシングする。マーガリンはミキシングの途中で加える。生地を一次発酵させたのち、冷蔵庫に入れて10時間寝かせる。寝かせた生地を伸ばし、油脂を加えてクロワッサンの形に成形し、再度発酵させてオーブンで210℃15分間焼成する。
得られたクロワッサンは、210℃で焼成したにもかかわらずコーヒーの風味が強く残っていた。
Yeast and water are put into a mixer to dissolve the yeast, and the inventive product and egg are added. Then, flour, sugar, salt and nonfat dry milk are added in the proportions shown in Table 4 and mixed. Margarine is added during mixing. After the dough is first fermented, put it in the refrigerator for 10 hours. Extend the dough, add oil and fat to form a croissant, ferment it again, and bake in an oven at 210 ° C for 15 minutes.
Although the obtained croissant was baked at 210 ° C., the coffee flavor remained strong.
[実施例2](コーヒークッキーの製造)
ボウルにバター、砂糖を加え混ぜ合わせ、クリーム状にする。よく攪拌した後少量ずつ卵を加えて混ぜ合わせ、発明品・薄力粉を加えてさらに混ぜ合わせる。各材料の配合割合は表5に示されるとおり。生地を棒状に成形し、冷蔵庫で1時間ほど冷やして固めた後、同じ厚さに切り、オーブンで180℃15分間焼成する。
得られたコーヒークッキーは、180℃で焼成したにもかかわらずコーヒーの風味が強く残っていた。
Add butter and sugar to the bowl and mix to make a cream. After stirring well, add eggs in small portions and mix. Add the inventive product and soft flour and mix. Table 5 shows the blending ratio of each material. The dough is formed into a rod shape, cooled and hardened in a refrigerator for about 1 hour, cut into the same thickness, and baked in an oven at 180 ° C for 15 minutes.
The obtained coffee cookies remained strong in coffee flavor despite being baked at 180 ° C.
Claims (3)
2. The method for producing a coffee paste according to claim 1, comprising adding coffee beans finely divided to an average particle size of 30 to 50 μm while stirring the coffee extract obtained by concentrating the coffee bean extract.
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JP2006118676A JP5242892B2 (en) | 2006-04-24 | 2006-04-24 | Flavored coffee paste and method for producing the same |
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JP5242892B2 true JP5242892B2 (en) | 2013-07-24 |
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JP5107330B2 (en) * | 2009-11-02 | 2012-12-26 | 株式会社 伊藤園 | Method for producing coffee beverage |
KR101600163B1 (en) | 2014-01-17 | 2016-03-04 | 이어령 | Manufacturing Method of Luwak Blending Coffee |
CN104770708B (en) * | 2015-05-07 | 2017-11-21 | 中国热带农业科学院农产品加工研究所 | A kind of natural coffee sauce and preparation method thereof |
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CA1099579A (en) * | 1978-06-12 | 1981-04-21 | General Foods, Limited | Process for producing soluble coffee |
JPH0229283U (en) * | 1988-08-12 | 1990-02-26 | ||
CA2090169A1 (en) * | 1992-03-12 | 1993-09-13 | Jerome F. Trumbetas | Colloidal roasted coffee as aromatizer |
JP4489406B2 (en) * | 2003-10-23 | 2010-06-23 | 太陽化学株式会社 | Coffee flavor enhancer |
JP4535810B2 (en) * | 2004-09-03 | 2010-09-01 | 太陽化学株式会社 | Composition for enhancing coffee flavor |
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