JP5060411B2 - Method for producing coffee beverages that can be stored for a long time - Google Patents

Description

  The present invention relates to a method for producing a coffee beverage, and more specifically, a fragrant coffee beverage in which the generation of a deteriorated odor is suppressed even when stored for a long time under warming conditions, and the loss of aroma components is compensated It is related with the manufacturing method.

In the present specification, coffee beverages are mainly canned coffee beverages such as cans and bottles sold in display cases of vending machines and convenience stores. “Soft drinks with coffee” defined by competition rules (including coffee extracted from or eluted from coffee beans of 1 g or more and less than 2.5 g in terms of green coffee in 100 g content), “coffee beverages” (100 g content) Coffee that is extracted or eluted from coffee beans that are extracted or eluted from 2.5g or more to less than 5g of coffee beans) and "coffee" (content of 100g) ). A coffee beverage is usually made into a product through blending, sterilization, boxing, and plugging of an extracted coffee liquid by blending flavors, sugars, and milk raw materials.
The object in the present invention is in particular a hot-bender coffee drink, particularly a milk-containing coffee drink.

Since the aroma component of coffee is extremely unstable, it is known that the aroma of various coffee beverage products such as canned coffee beverages deteriorates during the production process or storage and distribution process.
In particular, the deterioration of the aroma during heat sterilization is significant, and the fresh aroma of the coffee beverage is greatly impaired. Among these, sulfur-containing compounds such as 2-furfurylthiol, methional, and 3-mercapto-3-methylbutylformate that contribute to the roasted feeling of coffee are significantly reduced by heating, and are the main causes of coffee aroma deterioration during heat sterilization. (Non-Patent Documents 1 and 2). In order to solve this problem, a method for obtaining a coffee beverage with less deterioration of aroma due to heating by adding a non-heated coffee flavor sterilized by membrane filtration to a heat-sterilized coffee extract under an aseptic environment. It has been proposed (Patent Documents 1, 2, and 3).

However, these methods still have problems when stored in a warmed state for a long period of time, and in particular, generation of fermentation-like deterioration odor due to long-term storage has become apparent in milk-containing coffee beverages.
On the other hand, as a method for improving the flavor of a milk-containing coffee beverage, there is known a method of adding an extract obtained by extracting coffee beans with a water-ethanol mixed solvent under specific conditions (Patent Document 4). However, this method cannot withstand long-term storage under warming conditions.
Kumazawa et al., “The Journal of Japan Society for Food Science and Technology”, Vol. 45, p108-113 (1998) Kenji Kumazawa et al, “Journal of Agricultural and Food Chemistry”, Vol.51, p2674-2678 (2003) JP 2001-128620 A JP 2003-111579 A JP 2007-20441 A JP 2003-116464 A

  The present invention prevents the generation of fermentation-like deterioration odor due to long-term storage under warming conditions, and supplements brewed coffee aroma, particularly aroma components that contribute to a roasted feeling, to maintain a delicious taste The purpose is to provide beverages.

  In order to solve the above-mentioned problems, the present inventors have studied in detail the generation of deteriorated odor during long-term storage of coffee beverages, particularly milk-containing coffee beverages under heating. The present inventors have found that a solvent extract is effective, and that it is effective to suppress the ethanol content to a specific amount or less in aroma components contributing to a roasted feeling, and the present invention has been completed.

That is, the present invention
(1) A method for producing a coffee beverage, comprising adding a coffee oil extract obtained by contacting coffee oil with propylene glycol or an aqueous solution thereof to the roasted coffee bean extract;
(2) A method for producing a coffee beverage, comprising adding a coffee oil extract obtained by contacting coffee oil with a solution comprising propylene glycol and glycerin and water to the roasted coffee bean extract;
(3) A method for producing a coffee beverage, comprising adding a coffee oil extract obtained by contacting coffee oil with propylene glycol or an aqueous solution thereof and a coffee flavor containing a synthetic fragrance to the roasted coffee bean extract. ;

(4) Coffee comprising adding coffee oil extract obtained by bringing coffee oil into contact with a solution comprising propylene glycol and glycerin and water and a coffee flavor containing a synthetic flavor to the roasted coffee bean extract A method for producing a beverage;
(5) The method for producing a coffee drink according to (3) or (4) above, wherein the ethanol concentration in the coffee flavor is 0.01 to 15% by mass;
(6) The above (1) to (1), wherein the coffee oil is a coffee oil obtained by extracting roasted coffee beans with a supercritical fluid or a coffee oil obtained by pressing roasted coffee beans (5) A method for producing a coffee drink according to any one of the above; and (7) a coffee drink produced by the production method according to any one of (1) to (6) above.

  According to the method for producing a coffee beverage of the present invention, a fermentation-like deterioration odor that occurs during long-term storage under warming conditions is suppressed, and aroma components contributing to a roasted feeling are supplemented. A coffee beverage that can maintain the coffee feeling can be produced.

(1) Roasted coffee bean extract The roasted coffee bean extract used in the present invention can be obtained by extracting coffee beans roasted and ground by a known method with hot water or the like. Although the coffee oil extract of the present invention can be added to the coffee bean extract itself to make a coffee drink, the effect of the present invention is particularly remarkable for a milk-containing coffee drink to which milk is added. Further, the effect of the present invention is for a coffee beverage that is stored for a long time under warming conditions, specifically a coffee beverage for a hot bender, particularly a milk-containing coffee beverage.
In addition, in this invention, the kind of coffee beans, a production center, and a brand can be used without particular question.

(2) Coffee oil extract The coffee oil used as the raw material of the coffee oil extract in the present invention is an oily substance having an aroma component obtained by extraction from roasted coffee beans.
Coffee oil can be obtained by extraction methods such as steam distillation, pressing, and supercritical fluid extraction. In the present invention, for example, supercritical fluid extraction coffee oil extracted using carbon dioxide in a supercritical state is used. Or the coffee press oil by a pressing method is used preferably.
Supercritical fluid-extracted coffee oil is, for example, roasted coffee beans that are put into a supercritical extraction device together with water to be in a supercritical state with CO ₂ (critical temperature 31.1 ° C. and critical pressure 73.8 atm or higher). Extraction can be performed and obtained.
Moreover, although coffee press oil can be obtained by squeezing roasted coffee beans, for example, it can also be obtained as a commercial product from, for example, Honey Coffee Co., Ltd.
In addition, the kind of coffee beans, a production center, and a brand can be used without particular limitation.

In the present invention, the coffee oil extract of the present invention can be prepared by extracting the coffee oil with a specific solvent as follows.
As a first form, coffee oil is brought into contact with propylene glycol or an aqueous solution thereof, and an extract can be obtained by a conventional method. Extraction is possible with propylene glycol alone, but an aqueous solution of propylene glycol is preferably used from the viewpoint of workability. In this case, the ratio of propylene glycol to water is not particularly limited, but is preferably 10:90 to 90:10, more preferably 20:80 to 70:30, and particularly preferably 30:70 to 60:40. It is used in the range.
In addition, when extracting from supercritical fluid extraction oil, the method of extracting simply by using propylene glycol or its aqueous solution as an entrainer at the time of supercritical fluid extraction from roasted coffee is also possible.

As a second embodiment of the present invention, coffee oil is brought into contact with a solution composed of propylene glycol, glycerin and water, and an extract can be obtained by a conventional method. The composition ratio of propylene glycol and glycerin and water is not particularly limited, but is preferably within a range of 20 to 80:10 to 40:10 to 40 by mass ratio of propylene glycol: glycerin: water. . In the case of the first embodiment, when extracting from supercritical fluid extraction oil, a simple extraction method is also possible by using the solution as an entrainer during supercritical fluid extraction from roast coffee It is the same.
The coffee oil extract is added to the roasted coffee bean extract in the range of 0.001 to 0.1% by mass. If the addition amount is less than 0.001% by mass, the effect of the present invention cannot be obtained.

(3) Coffee flavor In the present invention, the coffee oil extract is particularly preferably used in the form of a coffee flavor in which various synthetic flavors for coffee are further blended. The reason is that loss of aroma is unavoidable during long-term storage under warming conditions, and it is effective to supplement a fragrant roast note with a synthetic coffee flavor (composition).
Synthetic fragrances used for this purpose include, for example, difurfuryl sulfide, difurfuryl disulfide, furfuryl methyl sulfide, 2-acetyl-2-thiazoline, guaiacol, furfuryl acetate, furfuryl alcohol, 4-ethyl guaiacol, 3 , 5-dimethyl-1,2-cyclopentanedione, furfurylthiopropionate, methylcyclopentenolone, furfuryl mercaptan, and the like, and one or more of these can be used in combination.

The coffee flavor added to the coffee bean extract needs to have an ethanol concentration of 0.01 to 15% by mass, and preferably used within a range of 0.01 to 12% by mass of ethanol. The reason is not clear, but when the ethanol concentration exceeds 15% by mass, the effect of the present invention of imparting a fragrant roast note tends to be hindered.
Therefore, it is necessary to use a solvent instead of ethanol in the synthetic fragrance composition contained in the coffee flavor. Examples of such a solvent include glycerin, benzyl alcohol, triacetin, triethyl citrate, water and the like in addition to propylene glycol, and these can be used alone or in combination.

In the present invention, even when the coffee oil extract is used in the form of a coffee flavor in which a synthetic fragrance is further blended, the addition amount is added in the range of 0.001 to 0.1% by mass with respect to the coffee bean extract. The If the addition amount is less than 0.001% by mass, the effect of the present invention cannot be obtained.
The ratio of the coffee oil extract in the coffee flavor is preferably 5 to 50% by mass, particularly 10 to 30% by mass. On the other hand, the proportion of the synthetic flavor (composition) for coffee in the coffee flavor is preferably 50 to 95% by mass, particularly preferably 70 to 90% by mass.
Furthermore, the ratio between the coffee oil extract in the coffee flavor and the synthetic flavor (composition) for coffee is preferably 5 to 50:95 to 50, particularly preferably 10 to 30:90 to 70.

The coffee flavor of the present invention may further contain any fragrance component other than those described above. As such a fragrance, for example,
(1) Ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, 3-butenyl isothiocyanate, isothiocyanate 4 -Pentenyl, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, isobutanol, indole and its derivatives, γ-undecalactone, esters,

2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethyl vanillin, ethers, eugenol, octanol, octanal, ethyl octoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid , Ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate , Linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol,

1,8-cineole, higher fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, Terpineol, limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, phenylacetic acid Ethyl, phenol ethers, phenols, furfural and its derivatives,

Propanol, isoamyl propionate, ethyl propionate, benzyl propionate, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, Synthetic or naturally derived fragrances such as maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool;

(2) Citrus essential oils such as oranges, lemons, limes, grapefruits, fruit-based essential oils such as apples, bananas, grapes, melons, peaches, pineapples, and strawberries or milk flavors such as milk, cream, butter, cheese, yogurt Extracted flavors of mint, essential oils such as green tea, black tea, cocoa, flavored peppers, peppermint, spearmint, etc .;

(3) Asanomi, Asafetida, Ajowan, Anise, Angelica, fennel, turmeric, oregano, allspice, orange nopeel, pepper, cassia, chamomile, mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, Clove, poppy, caper, pepper, sesame, coriander, sassafras, saffron, savory, salvia, salamander, cinnamon, shallot, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tamarind, Tarragon, chives, dill, capsicum, nutmeg, sagebrush, nigera, carrot, garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenegreek, Paminto, hose mint, horseradish, marjoram, Zingiber mioga, lavender, linden, lemon grass, lemon balm, rose, rosemary, laurel, spice extracts wasabi obtained from the like;

(4) Iceland moss, red gecko, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus Linea Alice, Apple Mint, Artichoke, Anise, Avocado, Achacha, Amazazuru, Amigasayuri, Amyris, Almond, Aritasiana, Alcanna , Arnica, Alfalfa, Aloe, Angostura, Angola Weed, Apricot, Apricot, Angelica, Amber, Ambergris, Ambret, Squid,

Licorice, rush, yeast, itadori, strawberries, figs, ginkgo, wild boar, ylang ylang, sardine, impeller tria, immortel, wintergreen, watercress, ukogi, turmeric, usbasaicin, woodruff, sea urchin, ume, oolongcha, egoma, Enoki mushroom, shrimp, shrimp, elgeron, elder, eleuterokock, elekanpen, elemi, engosaku, enju, endive, european thistle, auren, psyllium, okazeli,

Krill, oak, oak moss, okera, osmanthus, opoponax, ominaeshi, omodaka, netherland sennici, origanum, oris, olibanum, olives, allspice, orange, orange flower, kai, kaininsu, cacao, oysters, cassai, cashew nuts, cascara, Cascarilla, Castrium, Katakuri, Katsuobushi, Cassie, Cassia fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard,

Raven, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, licorice, gambia, kanran, kiwifruit, kikaratake, kyoukyo, chrysanthemum, jellyfish, scallop, swordfish, yellowfin aloe , Kibanaougi, hosta, gymnema sylvestre, catnip, caraway, cucumber, quilla, kimizuhiki, guava, guayak, wolfberry, kusasugikazura,

Kuboke, Kuzu, Kusunoki, Kusunohagashi, Gooseberry, Gardenia, Kubaba, Bearberry, Gummies, Cumin, Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretaditany, Grapefruit, Clover, Clove, Chromoji , Chlorella, Mulberry, Washer, Caper, Ghetto, Cade, Kebraco, Germander, Kentur, Kemponashi, Genokosho, Koji, Kodake,

Kocha, Kouhone, Coca, Koganebana, Kokuto, Kokului, Coconut, Goshuyu, Pepper, Kostas, Costmary, Copaipa, Coffee, Kobushi, Burdock, Sesame, Cola, Coriander, Coltshut, Golden Rod, Colombo, Concise, Conslango, Comfrey ,

Cypress, Fish, Sakura, Cherry, Pomegranate, Salmon Cass, Sasa, Sasakusa, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarasinashouma, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalak, Sandalwood , Sandal Red, Shiitake, Gene, Cedar, Citrus, Citronella, Sinus, Civet, Simarouba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi

Shallot, Shukusha, Juniper Berry, Ginger, Shoyu, Shoyukas, Gyoryusho, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star Anise, Star Fruit, Stylax, Suppon, Suppontake, Zdorabets, Snake Root , Spikenard, spruce, spearmint, purslane, slow berry, savory, ginger, sage, zedary, senega, geranium, celery, senkyu, centauria, sengen, st jones wort, senna, sauce,

Daio, soybeans, thyme, bamboo shoots, octopus, octopus, dabana, eggs, eggs, onion, tamarind, damiana, tamogitake, tarragon, taranki, tansy, tangerine, dandelion, cherimora, cherry laurel, cherry wild, chigaya, chicory, cheese, Chichitake, chives, chervil, champaca, tuberose, dung beetle, tilata, tsukushi, tsukumono, ivy, camellia, camellia, crocodile carrot, tsudokudami, diatung, tissuru, ditany, dill, dates, tendaiyaku, tenma, red pepper, red pepper Protein stew, Doughshokutsuyu, Tomitsu, Maize, Dokudami, Tochu, Doggrass, Tomato, Dragon Blood, Dorian, Truffle, Truval Sam Tonka,

Naginata, Pear, Naster siamese, Nuts, Natto, Jujube, Nutmeg, Nadesico, Nameko, Naratake, Niauri, Carrots, Garlic, Rats, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Malt Octopus, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, hakushu, hakuunyu, hakkoumieki, passion fruit, hatake, buffalo berry, yellowtail , Banana, vanilla, honeysuckle, papaya,

Barberry, Hamagou, Hamasuge, Hamanasu, Hamakoufu, Hamamerisu, Rose, Palmarosa, Panda, Van Reishi, Hikikoshi, Hishi, Pistachio, Hissop, Hickory, Peanuts, Cypress, Hiba, Pipsiwa, Himehagi, Hyacinth, Butterfly, Butterfly, Agaric Fenegree, Fennel, Fujibacama, Fujimodoki, Fusuma, Fuselyu, Petit Grain, Buchu, Grapes, Grape Salmon Cass, Futsomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash,

Primrose, Prunera, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boadrose, Hoahound , Hou, Bamboo shoot, Hawsho, Bow-fu, Whey, Hoonoki, Horse mint, Horse radish, Button, Hop, Poppy, Poplar, Popau, Jojoba, Hoya, Bordeaux, Boronia, Maitake, Magwalt, Marshmallow,

Marjoram, Mastic, Masoi, Matatabi, Machiko, Pine, Matsuouji, Mushroom, Matsutake, Matsubusa, Matsuhodo, Matecha, Beans, Marigold, Marbadiou, Quince, Malene, Mallow, Mango, Mangosteen, Mikan, Mishima, Mishima , Beeswax, meat, mimosa, myoga, milk, myrte, milfoil, myrrh, milobaran, wheatcha, musk, murasaki, mesquite, medusait, mahjiki, maple, melissa, merilot, melon, mousengo, monelia bayoeki, mominoki, peach, Morohaya, Yakuchi, Yamabomo, Eucalyptus, Yukinoshita, Yuzu, Yucca,

Lily, Yosai, Yorogusa, Lions Foot, Lychee, Life Everlasting Flower, Lime, Lilac, Lacanca, Lacancho, Raspberry, Latania, Radish, Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, apple, linden, gentian, roux, borage, reseda, lemon, lemongrass, forsythia, lotus, renbu, rosemary, lobe, laurel, longagoza, horseradish, cottonweed, wormwood, worm seed And natural fragrances obtained from bracken, bracken, bracken, etc.

  The fragrance | flavor mentioned above is selected suitably and used. The addition amount of the fragrance is not particularly limited, but is generally 0.001 to 5% by mass, preferably 0.005 to 3% by mass, and most preferably 0.01 to 1% by mass in the coffee flavor. It is used with the addition amount.

  Next, an Example is given and it demonstrates in detail.

[A] Extraction example of coffee oil extract [Extraction example 1]
1 kg of roasted coffee beans was put into a supercritical extraction apparatus (manufactured by AKICO) together with water and extracted with CO ₂ in a supercritical state to obtain 60 g of supercritical extraction oil.
100 g of propylene glycol was added to 5 g of this supercritical carbon dioxide extracted coffee oil, and after stirring for 5 minutes, the lower layer was separated and filtered to obtain 80 g of a light brown coffee oil extract.

[Extraction Example 2]
100 g of a solution consisting of 80 parts by mass of propylene glycol, 10 parts by mass of glycerin and 10 parts by mass of water is added to 5 g of the supercritical carbon dioxide extracted coffee oil obtained in Extraction Example 1, and after 5 minutes of stirring contact, the lower layer is separated. By filtering, 80 g of a light brown coffee oil extract was obtained.

[Extraction Example 3]
100 g of a solution consisting of 80 parts by mass of propylene glycol, 10 parts by mass of glycerin and 10 parts by mass of water is added to 5 g of commercially available coffee press oil (manufactured by Honey Coffee Co., Ltd.).
After the minute stirring contact, the lower layer was separated and filtered to obtain 80 g of a light brown coffee oil extract.

[Extraction Example 4]
100 g of 55% ethanol aqueous solution is added to 5 g of the supercritical carbon dioxide extracted coffee oil obtained in Extraction Example 1, and after 5 minutes stirring contact, the lower layer is separated and filtered to obtain a light brown comparative coffee oil extract. 90 g of liquid was obtained.

[B] Formulation of Synthetic Fragrance Composition for Coffee Formulation Examples 1 to 3 are the synthetic fragrance compositions for coffee comprising various fragrance components and solvents contained in the coffee flavor together with the coffee oil extract obtained in [A]. It was prepared as follows.

[C] Production of Coffee Beverage Coffee beverages were produced as in Examples 1 to 3 and Comparative Example 1 below.
[Example 1]
Roasted coffee beans (L value: 21) were drip with 10 times the amount of hot water to obtain a coffee extract (Bx. 1.2).
Milk extract is prepared by adjusting 480 parts of this extract (parts by mass: the same shall apply hereinafter) to 230 parts of milk, 50 parts of granulated sugar, 1.2 parts of baking soda, and 1 part of emulsifier with water to a total of 1000 parts. did.
To this milk coffee dough, 0.1% of the coffee oil extract of Extraction Example 1 was added and sterilized at 123 ° C. for 20 minutes to prepare the coffee beverage of the present invention.
This product had a rich fragrance of coffee and a rich flavor.

[Example 2]
A coffee beverage of the present invention was prepared in the same manner as in Example 1 except that the coffee oil extract was changed to that of Extraction Example 2.
This also had a rich coffee flavor and rich flavor.

[Example 3]
A coffee beverage of the present invention was prepared in the same manner as in Example 1 except that the coffee oil extract was changed to that of Extraction Example 3.
This also had a rich coffee flavor and rich flavor.

[Comparative Example 1]
A coffee beverage of Comparative Example 1 was prepared in the same manner as in Example 1 except that the coffee oil extract was changed to that of Extraction Example 4.
This also had a rich coffee flavor and rich flavor.

[D] Evaluation test of coffee beverage with added coffee oil extract [Test Example 1]
The coffee beverages of Examples 1 and 2 and Comparative Example 1 were subjected to a storage test under heating conditions. Storage conditions were 5 ° C refrigerated storage as a control, and stored at 60 ° C for 2 weeks and at 60 ° C for 4 weeks. After an abuse test, sensory evaluation was performed.
The evaluation was conducted by sensory evaluation by selecting five panelists familiar with the coffee beverage whose storage period had ended. As a control, a coffee beverage to which nothing was added was used, and the strength of the deteriorated odor (total strength), fermentation-like odor (ethyl ester-like), acid odor (cheese odor), and roasted feeling were evaluated.
The average value of the results is shown in Table 4.
In addition, the score of evaluation in Table 4 was set to 4 for the control product, and a 7-level scale was used.
(Scoring criteria): 1 (weak), 2, 3, 4 (control product), 5, 6, 7 (strong)

  From the above results, the coffee beverages of the present invention (Examples 1 and 2) have an effect in suppressing the deterioration odor and are particularly significantly effective in maintaining a roasted feeling as compared with the coffee beverage in Comparative Example 1. It was shown that.

[E] Preparation of Coffee Flavor Synthetic flavor composition for coffee of Formulation Examples 1 to 3 with respect to the coffee oil extract of the present invention (Extraction Examples 1 and 2) and the comparative coffee oil extract (Extraction Example 4) And various coffee flavors were prepared as in Preparation Examples 1-7.
Each blending ratio and ethanol content are summarized in Table 5.

[Examples 4 to 7]
0.1% by mass of each of the coffee flavors of Preparation Examples 1 to 4 was added to the milk coffee base of Example 1 to prepare coffee beverages (Examples 4 to 7) of the present invention. All of them had high coffee aroma, rich flavor, and a fragrant roasted feeling.

[Comparative Examples 2 to 4]
To the milk coffee base of Example 1, 0.1% by mass of each of the coffee flavors of Preparation Examples 5 to 7 was added to prepare comparative coffee drinks (Comparative Examples 2 to 4). All of these had high coffee aroma, rich flavor, and a savory roasted feeling.

[F] Evaluation test of coffee beverage with added coffee flavor [Test Example 2]
About the coffee drink of Examples 4-7 and Comparative Examples 2-4, the storage test by heating conditions was done. Storage conditions were 5 ° C refrigerated storage as a control, and stored at 60 ° C for 2 weeks and at 60 ° C for 4 weeks. After an abuse test, sensory evaluation was performed. The evaluation was conducted by sensory evaluation by selecting five panelists familiar with the coffee beverage whose storage period had ended.
As a control, a coffee beverage to which nothing was added was used, and the strength of the deteriorated odor (total strength), fermentation-like odor (ethyl ester-like), acid odor (cheese odor), and roasted feeling were evaluated.
The average value of the results is shown in Table 6. In addition, the score of evaluation in Table 6 was set to 4 for the control product, and a 7-level evaluation scale method was adopted.
(Scoring criteria): 1 (weak), 2, 3, 4 (control product), 5, 6, 7 (strong)

  From the above results, the coffee beverages to which the coffee flavor of the present invention is added are able to suppress the fermentation odor-like deterioration odor and acid odor, even in harsh storage conditions, and are particularly effective for imparting a roasted feeling. It was shown that there is. However, it was also found that the comparative product having a high ethanol content does not show the effect of the present invention.

  Even when stored for a long time under warming conditions, the production of a fragrant coffee beverage can be provided, which can suppress the generation of a deteriorated odor and compensate for the loss of aroma components.

Claims (7)

Coffee oil obtained roasted coffee beans by pressing the coffee oil or roasted coffee beans obtained by extraction with supercritical fluid is contacted with the propylene glycol or an aqueous solution thereof, extracted coffee oil obtained extract A method for producing a coffee beverage, comprising adding a liquid to a roasted coffee bean extract. The roasted coffee beans are contacted with a solution consisting of coffee oil obtained by pressing the extracted coffee oil or roasted coffee beans obtained by supercritical fluid from propylene glycol and glycerin, and water, obtained by extraction A method for producing a coffee beverage, comprising adding a coffee oil extract to a roasted coffee bean extract. Coffee oil obtained roasted coffee beans by pressing the coffee oil or roasted coffee beans obtained by extraction with supercritical fluid is contacted with the propylene glycol or an aqueous solution thereof, extracted coffee oil obtained extract A method for producing a coffee beverage, comprising adding a coffee flavor containing a liquid and a synthetic fragrance to a roasted coffee bean extract. The roasted coffee beans are contacted with a solution consisting of coffee oil obtained by pressing the extracted coffee oil or roasted coffee beans obtained by supercritical fluid from propylene glycol and glycerin, and water, obtained by extraction A method for producing a coffee beverage, comprising adding a coffee flavor containing a coffee oil extract and a synthetic flavor to the roasted coffee bean extract.   The method for producing a coffee beverage according to claim 3 or 4, wherein the ethanol concentration in the coffee flavor is 0.01 to 15% by mass. Extraction of coffee oil obtained by extracting coffee oil obtained by extracting roasted coffee beans with supercritical fluid or coffee oil obtained by pressing roasted coffee beans with propylene glycol or an aqueous solution thereof A coffee beverage produced by adding 0.001 to 0.1% by mass of a liquid to roasted coffee bean extract. Coffee oil obtained by extracting roasted coffee beans with supercritical fluid or obtained by pressing coffee oil obtained by pressing roasted coffee beans with a solution consisting of propylene glycol, glycerin and water. A coffee beverage produced by adding 0.001 to 0.1% by mass of a coffee oil extract to a roasted coffee bean extract.