KR20170111629A - The food or beverage composition comprising coffee solids - Google Patents
The food or beverage composition comprising coffee solids Download PDFInfo
- Publication number
- KR20170111629A KR20170111629A KR1020160037472A KR20160037472A KR20170111629A KR 20170111629 A KR20170111629 A KR 20170111629A KR 1020160037472 A KR1020160037472 A KR 1020160037472A KR 20160037472 A KR20160037472 A KR 20160037472A KR 20170111629 A KR20170111629 A KR 20170111629A
- Authority
- KR
- South Korea
- Prior art keywords
- coffee
- coffee solids
- solids
- food
- roasted
- Prior art date
Links
- 235000013353 coffee beverage Nutrition 0.000 title abstract description 52
- 239000007787 solid Substances 0.000 title abstract description 27
- 239000000203 mixture Substances 0.000 title description 11
- 235000013361 beverage Nutrition 0.000 title description 9
- 235000013305 food Nutrition 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 abstract description 4
- 229920000189 Arabinogalactan Polymers 0.000 abstract description 4
- 239000001904 Arabinogalactan Substances 0.000 abstract description 4
- 235000019312 arabinogalactan Nutrition 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000000284 extract Substances 0.000 description 13
- CWVRJTMFETXNAD-GMZLATJGSA-N 5-Caffeoyl quinic acid Natural products O[C@H]1C[C@](O)(C[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-GMZLATJGSA-N 0.000 description 5
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 235000021331 green beans Nutrition 0.000 description 4
- LTSOENFXCPOCHG-GQCTYLIASA-N 4-chloro-6-[[(e)-3-oxobut-1-enyl]amino]-1-n-prop-2-enylbenzene-1,3-disulfonamide Chemical compound CC(=O)\C=C\NC1=CC(Cl)=C(S(N)(=O)=O)C=C1S(=O)(=O)NCC=C LTSOENFXCPOCHG-GQCTYLIASA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 241000533293 Sesbania emerus Species 0.000 description 3
- 238000005571 anion exchange chromatography Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- RAGZUCNPTLULOL-KQJPBSFVSA-N 3-Feruloylquinic acid Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@H]2[C@H]([C@H](O)C[C@@](O)(C2)C(O)=O)O)=C1 RAGZUCNPTLULOL-KQJPBSFVSA-N 0.000 description 2
- VTMFDSJJVNQXLT-RYPCIWMOSA-N 4-O-feruloylquinic acid Natural products COc1cc(C=CC(=O)O[C@@H]2[C@H](O)C[C@](O)(C[C@H]2O)C(=O)O)ccc1O VTMFDSJJVNQXLT-RYPCIWMOSA-N 0.000 description 2
- GYFFKZTYYAFCTR-JUHZACGLSA-N 4-O-trans-caffeoylquinic acid Chemical compound O[C@@H]1C[C@](O)(C(O)=O)C[C@@H](O)[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-JUHZACGLSA-N 0.000 description 2
- DSHJQVWTBAAJDN-SMKXDYDZSA-N 4-caffeoylquinic acid Natural products CO[C@@]1(C[C@@H](O)[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@H](O)C1)C(=O)O DSHJQVWTBAAJDN-SMKXDYDZSA-N 0.000 description 2
- GYFFKZTYYAFCTR-UHFFFAOYSA-N 5-O-(6'-O-galloyl)-beta-D-glucopyranosylgentisic acid Natural products OC1CC(O)(C(O)=O)CC(O)C1OC(=O)C=CC1=CC=C(O)C(O)=C1 GYFFKZTYYAFCTR-UHFFFAOYSA-N 0.000 description 2
- RAGZUCNPTLULOL-MDRZDLKXSA-N 5-O-feruloylquinic acid Natural products O[C@@]1(C[C@H]([C@@H]([C@@H](C1)O)O)OC(C=CC1=CC(=C(C=C1)O)OC)=O)C(=O)O RAGZUCNPTLULOL-MDRZDLKXSA-N 0.000 description 2
- RAGZUCNPTLULOL-JSHWQEIDSA-N 5-O-feruoylquinic acid Natural products O[C@@]1(C[C@H]([C@@H]([C@@H](C1)OC(C=CC1=CC(=C(C=C1)O)OC)=O)O)O)C(=O)O RAGZUCNPTLULOL-JSHWQEIDSA-N 0.000 description 2
- GYFFKZTYYAFCTR-ZNEHSRBWSA-N Cryptochlorogensaeure Natural products O[C@@H]1C[C@@](O)(C[C@@H](O)[C@@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O GYFFKZTYYAFCTR-ZNEHSRBWSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- GYFFKZTYYAFCTR-LMRQPLJMSA-N cryptochlorogenic acid Natural products O[C@H]1C[C@@](O)(C[C@H](O)[C@H]1OC(=O)C=Cc2ccc(O)c(O)c2)C(=O)O GYFFKZTYYAFCTR-LMRQPLJMSA-N 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- RAGZUCNPTLULOL-UHFFFAOYSA-N trans-3-feruloylquinic acid Natural products C1=C(O)C(OC)=CC(C=CC(=O)OC2C(C(O)CC(O)(C2)C(O)=O)O)=C1 RAGZUCNPTLULOL-UHFFFAOYSA-N 0.000 description 2
- UFCLZKMFXSILNL-BBLPPJRLSA-N (-) 4,5-dicaffeoylquinic acid Natural products OC=1C=C(C=CC=1O)C=CC(=O)O[C@@H]1C[C@@](C[C@H]([C@H]1OC(C=CC1=CC(=C(C=C1)O)O)=O)O)(C(=O)O)O UFCLZKMFXSILNL-BBLPPJRLSA-N 0.000 description 1
- VTMFDSJJVNQXLT-XQCMRRNBSA-N (3r,5r)-1,3,5-trihydroxy-4-{[(2e)-3-(4-hydroxy-3-methoxyphenyl)-2-propenoyl]oxy}cyclohexanecarboxylic acid Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)OC2[C@@H](CC(O)(C[C@H]2O)C(O)=O)O)=C1 VTMFDSJJVNQXLT-XQCMRRNBSA-N 0.000 description 1
- UFCLZKMFXSILNL-GCBRTHAASA-N 102851-07-0 Natural products OC=1C=C(C=CC=1O)C=CC(=O)O[C@@H]1C[C@](C[C@H]([C@@H]1OC(C=CC1=CC(=C(C=C1)O)O)=O)O)(C(=O)O)O UFCLZKMFXSILNL-GCBRTHAASA-N 0.000 description 1
- KRZBCHWVBQOTNZ-PSEXTPKNSA-N 3,5-di-O-caffeoyl quinic acid Chemical compound O([C@@H]1C[C@](O)(C[C@H]([C@@H]1O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C(O)=O)C(=O)\C=C\C1=CC=C(O)C(O)=C1 KRZBCHWVBQOTNZ-PSEXTPKNSA-N 0.000 description 1
- MVCIFQBXXSMTQD-UHFFFAOYSA-N 3,5-dicaffeoylquinic acid Natural products Cc1ccc(C=CC(=O)OC2CC(O)(CC(OC(=O)C=Cc3ccc(O)c(O)c3)C2O)C(=O)O)cc1C MVCIFQBXXSMTQD-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- UFCLZKMFXSILNL-PSEXTPKNSA-N Isochlorogenic acid b Chemical compound O([C@@H]1C[C@@](O)(C[C@H]([C@H]1OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)O)C(O)=O)C(=O)\C=C\C1=CC=C(O)C(O)=C1 UFCLZKMFXSILNL-PSEXTPKNSA-N 0.000 description 1
- UFCLZKMFXSILNL-UHFFFAOYSA-N NSC 649410 Natural products C=1C=C(O)C(O)=CC=1C=CC(=O)OC1C(O)CC(O)(C(O)=O)CC1OC(=O)C=CC1=CC=C(O)C(O)=C1 UFCLZKMFXSILNL-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003308 immunostimulating effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- VTMFDSJJVNQXLT-UHFFFAOYSA-N trans-4-feruloylquinic acid Natural products C1=C(O)C(OC)=CC(C=CC(=O)OC2C(CC(O)(CC2O)C(O)=O)O)=C1 VTMFDSJJVNQXLT-UHFFFAOYSA-N 0.000 description 1
- 238000000825 ultraviolet detection Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/503—Arabinogalactan
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명에 따른 커피 고형물은 물을 제외한 커피로부터 유래된 임의의 화합물이다. 본 발명에 따른 커피 고형물은 바람직하게는 원두로부터 유래된다. 로스팅되지 않은 커피 고형물 및 아라비노갈락탄을 포함하는 식품 또는 음료 조성물, 예를 들어 즉석 드링크 음료에 관한 것이다.Coffee solids according to the present invention are any compounds derived from coffee except for water. The coffee solids according to the invention are preferably derived from beans. Non-roasted coffee solids and arabinogalactan, such as instant drink drinks.
Description
본 발명은 로스팅되지 않은 커피 고형물을 포함하는 식품 또는 음료 조성물에 관한 것이다.The present invention relates to a food or beverage composition comprising a non-roasted coffee solids.
커피는 이를 섭취하는 인간 또는 동물의 건강에 유익한 효과를 갖는 것으로 [0002] 여겨지는 항산화제를 포함한다.Coffee contains antioxidants that are considered to have beneficial effects on the health of humans or animals that ingest them.
전형적으로, 커피는 로스팅된 원두의 수 추출물로서 섭취된다. 한편, 항산화제의 양은 로스팅 방법에 의해감소되는 것으로 알려져 있어, 따라서 커피 제품의 항산화제 함량을 증가시키기 위해 및 기타 식품에서의 성분으로서 사용되기 위해 로스팅되지 않은 생두를 사용하는 것이 주목되어 왔다. 생두는 커피의 전형적인 풍미Typically, the coffee is ingested as a roasted coffee bean water extract. On the other hand, it has been noted that the amount of antioxidants is reduced by the roasting method, and thus it has been noted that to increase the antioxidant content of coffee products and to use roasted green beans for use as ingredients in other foods. Typical flavor of fresh coffee
를 갖고 있지 않아, 결과적으로 생커피의 추출물은 단지 식품 및 음료에 저농도로 사용되어 왔다. 원두는또한 프리바이오틱 (prebiotic) 및 면역자극 효과와 같은 긍정적인 건강상 효과 및 인간 및 동물에서의 장 건강및 소화에 긍정적인 영향을 끼칠 수 있는 아라비노갈락탄을 포함한다.As a result, the extract of raw coffee has been used only at low concentrations in foods and beverages. Beans also include arabinogalactan, which can have positive health effects such as prebiotic and immunostimulatory effects, and positive effects on intestinal health and digestion in humans and animals.
생두를 물로 추출한 후, 건조된 생커피 추출물을 로스팅 방법으로 처리하여 전형적인 로스팅된커피향을 생성하는 것을 개시한다. Nestec SA 의 WO 2006/108578 은 로스팅된 원두 및 생두 둘 모두를 추출하여 항산화제 함량이 높으나 로스팅된 커피의 전형적인 향을 포함하는 맛과 향을 갖는 제품을 수득하는 방법을개시한다. Berkem SA 의 FR 2734479 및 Oryza Oil & Fat Chemical Company Ltd. 의 EP 1674106 둘 모두는유기 용매를 사용하여 커피의 전형적인 향을 갖지 않는 생활성 성분이 풍부한 추출물을 수득하는 생두의 추출방법을 개시한다.After the green beans are extracted with water, the dried raw coffee extract is treated with a roasting method to produce a typical roasted coffee aroma. WO 2006/108578 of Nestec SA discloses a method of extracting roasted beans and beans both to obtain a product having a high antioxidant content but a flavor and aroma including typical aroma of roasted coffee. FR 2734479 from Berkem SA and Oryza Oil & EP 1674106 both disclose a method of extracting green beans using an organic solvent to obtain an extract rich in bioactive components that do not have the typical flavor of coffee.
맛과 향이 좋은 로스팅되지 않은 커피 고형물을 포함하고, 생커피, 특히 청량하나 커피-유사 특성을 갖는 식품또는 음료 제품과 관련된 유익한 효과를 전달하는 식품 및 음료 제품에 대한 필요가 존재한다.There is a need for food and beverage products that contain beneficial effects associated with food or beverage products that include flavored and fragrant coffee roasted non-roasted coffee beans, especially fresh coffee, and coffee-like characteristics.
현재, 본 발명자들은 로스팅되지 않은 커피 고형물 및 아라비노갈락탄을 포함하는 식품 또는 음료 조성물이 맛이 좋고 청량한 맛과 향을 갖는 것을 밝혀냈고, 따라서 본 발명은 0.1% 이상의 커피 고형물 및 커피 고형물의 g당 20 mg 이상의 아라비노갈락탄을 포함하는 식품 또는 음료 조성물로서, 상기 커피 고형물의 80% 이상은 수용성이고, 상기 커피 고형물의 92% 이상은 로스팅되지 않은 커피 고형물인 것에 관한 것이다At present, the inventors have found that a food or beverage composition comprising a non-roasted coffee solids and arabinogalactanate has a good taste and a pleasant taste and flavor, and thus the present invention relates to a coffee beverage comprising a coffee solids and coffee solids of greater than 0.1% A food or beverage composition comprising at least 20 mg arabinogalactan per gram, wherein at least 80% of the coffee solids are water soluble and at least 92% of the coffee solids are non-roasted coffee solids
92% 이상의 본 발명의 조성물의 커피 고형물은 로스팅되지 않은 커피 고형물이다. 하나의 구현예에서, 95%이상, 예컨대 98% 이상의 본 발명의 조성물의 커피 고형물은 로스팅되지 않은 커피 고형물이다. 본 발명의하나의 구현예에서 상기 조성물의 커피 고형물 모두가 로스팅되지 않은 커피 고형물이다. 로스팅되지 않은커피 고형물은 로스팅 방법으로 처리되지 않은 커피 고형물을 의미한다. 원두의 분쇄 및 추출 이전에 커피고형물의 로스팅을 가공되지 않은 생두에서 통상 수행하나, 또한 분쇄된 원두에서 또는 건조시킨 가용성 커피고형물의 추출물에서 수행할 수 있다. 로스팅은, 예를 들어 가압하에 수중에서의 커피 고형물의 쿠킹과는대조적으로 건조 또는 거의 건조 상태의 커피 고형물의 열처리를 의미한다. 따라서, 로스팅은 승온에서 커피 추출시 발생할 수 있는 수중에서의 열처리와는 상이하다. 커피의 로스팅의 목적은 통상적으로 로스팅된커피의 특징인 특정한 풍미 향기를 발생시키는 것이다. 본 발명의 하나의 구현예에서, 로스팅되지 않은 커피 고형물은 30% (중량 기준) 미만, 바람직하게는 20% 미만의 수분 수준에서 100 ℃ 초과의 온도에서 열처리하지 않은 커피 고형물이다. 수분 수준은 커피 고형물 조성물, 예를 들어 원두 또는 건조된 커피 추출물중에, 또는 커피 고형물과 물의 혼합물, 예를 들어 통 원두와 물의 혼합물, 수중의 분쇄된 원두의 슬러리 또는수중에 용해시킨 커피 추출물 중에 포함된 물의 비율로서 여겨진다.The coffee solids of at least 92% of the composition of the present invention are non-roasted coffee solids. In one embodiment, the coffee solids of the compositions of the invention above 95%, such as 98%, are non-roasted coffee solids. In one embodiment of the invention, all of the coffee solids of the composition are non-roasted coffee solids. Non-roasted coffee solids refer to coffee solids that have not been treated by the roasting process. Roasting of the coffee solids prior to grinding and extraction of the beans is usually carried out in raw green beans, but may also be carried out in ground coffee beans or in extracts of soluble coffee solids which have been dried. Roasting refers to a heat treatment of coffee solids in a dry or near-dry state, as opposed to, for example, cooking of coffee solids in water under pressure. Therefore, roasting is different from the heat treatment in water that can occur during coffee extraction at elevated temperatures. The purpose of roasting coffee is to produce a particular flavor that is characteristic of roasted coffee. In one embodiment of the invention, the non-roasted coffee solids are coffee solids that have not been heat treated at a temperature of greater than 100 DEG C at a moisture level of less than 30% (by weight), preferably less than 20%. Moisture levels are included in coffee solids compositions, such as bean or dried coffee extracts, or in coffee extracts that are dissolved in a mixture of coffee solids and water, for example, a mixture of barley and water, a slurry of ground ground coffee in water or in water Water ratio.
온도를 제 1 단계에서는 110 ℃ 및 제 2 단계에서는 180 ℃ 로 하는 2-단계 추출 방법으로 통 생두를 물로 추출하고, 수득한 추출물을 분사 건조로 건조시킴으로써 생커피 추출물을 제조하였다. 하기 표에서의 성분을 혼합함으로써 3 개의 액체 음료 제품, A1, A2 및 A3 을 상기 생커피 추출물로부터 제조하였다.
제조된 건조 생커피 추출물의 두 배치 (batch) 및 2 개의 시판용 [0031] 생커피 추출물을 일부 조성 파라미터에 대하여 분석하였다. 클로로겐산의 양을 클로로겐산 이성질체 3-카페오일퀸산 (3-CQA), 4-카페오일퀸산 (4-CQA), 5-카페오일퀸산 (5-CQA), 3,4-디카페오일퀸산 (3,4-디CQA), 3,5-디카페오일퀸산 (3,5-디CQA),Two batches of the dried dried raw coffee extracts and two commercially available coffee extracts were analyzed for some composition parameters. The amount of chlorogenic acid is reduced by adding the chlorogenic acid isomers 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5-CQA), 3,4- 4-di CQA), 3,5-dicaffeoylquinic acid (3,5-di CQA),
4,5-디카페오일퀸산 (4,5-디CQA), 4-페룰로일퀸산 (4-FQA) 및 5-페룰로일퀸산 (5-FQA) 의 양의 합으로서 측정하였다. 클로로겐산 이성질체를 외부 표준물로서 5-CQA 를 사용하여 320 nm 에서의 UV 검출로 물/아세토니트릴/포스페이트 구배를 이용한 Spherisorb ODS1 컬럼상의 HPLC 로 측정함으로써 농도를 산출하였다. 아라비노갈락탄 함량을 음이온 교환 크로마토그래피 (AEC) 로 측정된 전체 아라비노오스 및 갈락토오스의 합으로서 표현하였다. 아라비노오스 및 갈락토오스 각각의 총량을 다당류의 가수분해 전후에 AEC 로 분석된 유리당의합으로서 측정하였다 (무수당으로 표현). 결과가 하기 표에 나타나 있고, 모든 값은 중량% 로 제시된다.(4-FQA), and 5-feruloylquinic acid (5-FQA) as the sum of the amounts of 4,5-dicapheylquinic acid (4,5-diCQA), 4-feruloylquinic acid Concentration was calculated by measuring the chlorogenic acid isomer by HPLC on a Spherisorb ODS1 column with a water / acetonitrile / phosphate gradient with UV detection at 320 nm using 5-CQA as external standard. The arabinogalactan content was expressed as the sum of total arabinose and galactose as measured by anion exchange chromatography (AEC). The total amount of arabinose and galactose was measured as the sum of the free sugars analyzed by AEC before and after the hydrolysis of the polysaccharide (expressed as no-meal). The results are shown in the table below, and all values are given in weight percent.
추후later
실시예 1 의 제품 A1 의 레시피의 생커피 추출물을 로스팅된 커피의 수 추출물로 대체시킴으로써 로스팅된 커피기재의 음료, B 를 제조하였다 (NESCAFE？). 129 명의 패널리스트들에 의해 제품 A1 및 B 를 맛보게 하고,청량감 정도를 평가하도록 요구하였다 (각 음료는 7 포인트 스케일로 표시됨). 제품 A1 은 3.2 의 평균 점A roasted coffee-based beverage, B, was prepared by replacing the raw coffee extract of the recipe of the product A1 of Example 1 with the aqueous extract of roasted coffee (NESCAFE?). The participants were asked to taste the products A1 and B by 129 panelists and to evaluate the degree of cooling sensation (each drink is displayed on a 7 point scale). Product A1 has an average point of 3.2
수를 받은 반면, 제품 B 는 평균 2.8 을 득점하였다. 어떤 제품이 가장 청량감이 있었는지 요구한 경우,66% 의 페널리스트들은 제품 A1 이 가장 청량감이 있다고 밝혔다.While product B scored an average of 2.8. When asked which product was the coolest, 66% of panelists said the product A1 was the coolest.
추후later
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160037472A KR20170111629A (en) | 2016-03-29 | 2016-03-29 | The food or beverage composition comprising coffee solids |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160037472A KR20170111629A (en) | 2016-03-29 | 2016-03-29 | The food or beverage composition comprising coffee solids |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170111629A true KR20170111629A (en) | 2017-10-12 |
Family
ID=60140347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160037472A KR20170111629A (en) | 2016-03-29 | 2016-03-29 | The food or beverage composition comprising coffee solids |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170111629A (en) |
-
2016
- 2016-03-29 KR KR1020160037472A patent/KR20170111629A/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2512260B1 (en) | Method of producing an extract of green coffee | |
| US8455019B2 (en) | Food or beverage composition comprising unroasted coffee solids | |
| EP1871173B1 (en) | Coffee product | |
| EP2000034A9 (en) | Method for production of chlorogenic acid-containing material | |
| JP7140503B2 (en) | Composition containing chlorogenic acids | |
| JP2011055716A (en) | Method for producing purified roasted coffee bean | |
| WO2020212145A1 (en) | Coffee composition and process | |
| WO2007077746A1 (en) | Container-packed coffee beverage and process for production thereof | |
| KR20160133616A (en) | method for making coffee green bean tea | |
| JPH0145344B2 (en) | ||
| KR101335786B1 (en) | Method of manufacturing the enzymatically modified coffee extract，and coffee drink containing the same | |
| KR20170111629A (en) | The food or beverage composition comprising coffee solids | |
| KR100910257B1 (en) | Method for preparing coffee bean extract | |
| JP6767748B2 (en) | Containerized coffee beverage and its manufacturing method | |
| CN113423278B (en) | Coffee compositions and methods | |
| RU2802655C2 (en) | Coffee composition and method | |
| KR20160082347A (en) | Functional coffee bean using tangerine extract and coffee drink using the same | |
| TWI617248B (en) | Manufacturing method of roasted coffee beans | |
| KR20170057987A (en) | Coffee paste and a process therefof |