JP2007006818A - Coffee bag - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coffee bag excellent in instant properties enabling easy making of coffee with high aroma and rich flavor in a shorter time. <P>SOLUTION: This coffee bag is filled with a roasted coffee bean crushed product and dried coffee extract. The weight ratio of the crushed product to the extract is (9:1)-(8:2). The void ratio of the bag is 40-70%. The shape of the coffee bag is preferably a tetrahedral structure. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a coffee bag excellent in instantness, which can easily add fragrant and flavorful coffee.

When roasted coffee beans are easily extracted under normal pressure and an appropriate concentration is required for drinking, an appropriate extraction time is required. The simple drip-type cups that are currently on the market are filled with roasted coffee beans and watered from above, and the filtered extract is drunk. It takes 1-2 minutes to extract a cup of coffee.
In addition, the conventional dry coffee extract (instant coffee) can be easily put in and consumed without the need for equipment, labor and time, but the flavor and other flavors most desired for coffee are compared to regular coffee. The disadvantage is that it is inferior.
As a means for solving these problems, a method in which coffee extract is mixed with dried roasted coffee and dried, and the mixture is provided as a coffee bag, or from 5 to 95 parts by weight of dried coffee extract and 95 to 5 parts by weight of roasted coffee powder. The coffee drink composition which becomes is proposed (for example, refer patent documents 1-3).
JP-A-4-207154 JP-A-9-275904 JP 7-236421 A

However, although the above-mentioned manufacturing method is excellent in instant properties, there is a drawback that the original regular coffee flavor is impaired. That is, in the methods described in Patent Documents 1 and 2, the original flavor of the pulverized roasted coffee is impaired when moisture is added to the pulverized roasted coffee, and a good aroma is scattered by the drying process. Further, in the method described in Patent Document 3, there is no mention of a filling specification of a coffee bag for extracting in a short time, and if it is a normal coffee bag, in order to extract the coffee components well during extraction, stirring or Immersion time is required. Moreover, if the blending ratio of the dry coffee extract is increased too much in order to improve the instant properties, the flavor of the coffee extract itself becomes the flavor of the dry coffee extract, and the original flavor of the coffee is also impaired.
Furthermore, a bag-type drip coffee bag is known as a form of a coffee bag that has been easier than before, but there are problems such as that it takes time for extraction and an appropriate concentration cannot be obtained.
Then, the objective of this invention is providing the coffee bag excellent in the instant property which can put fragrant and flavorful coffee more easily in a short time.

  As a result of intensive research on the filling ratio of the roasted coffee bean pulverized product and the dried coffee extract, the filling amount, the shape and extraction efficiency of the coffee bag, etc., The present inventors have found that the above object can be achieved by setting the filling ratio within a predetermined range and appropriately securing an empty volume in the bag so that coffee is immersed and stirred inside the bag, and the present invention has been completed.

  That is, the coffee bag of the present invention is a coffee bag filled with a roasted coffee bean pulverized product and a dry coffee extract, wherein the weight ratio of the pulverized product and the extract is 9: 1 to 8: 2. The porosity in the bag is 40 to 70%.

  The coffee bag of the present invention is filled with a roasted coffee bean pulverized product and a dry coffee extract at a predetermined ratio, and by securing a void ratio in the bag at a predetermined ratio, It is possible to provide coffee having a scent and a feeling of richness equivalent to those obtained by drip extraction in a short time compared to the prior art, with sufficient immersion and stirring. The porosity is a value calculated by the method described in the examples.

  The coffee bag preferably has a tetrahedral structure. With such a shape, when the coffee bag is immersed in hot water, the hot water easily penetrates into the bag, and the roasted coffee bean pulverized product inside the bag is sufficiently immersed and agitated in a shorter time. , Coffee with excellent aroma and richness can be provided.

  According to the coffee bag of the present invention, coffee having the same flavor and aroma as those obtained by drip extraction of ordinary roasted coffee beans can be easily extracted in a short time, specifically within 30 seconds. In addition, the coffee bag of the present invention can be separately weighed and filled with roasted coffee bean pulverized product and dried coffee extract in the production process, so there is no need to add a heating step such as granulation, The original good aroma of coffee is not scattered. Moreover, the filling weight ratio can be accurately measured, and the quality stability of each product is excellent. When the shape of the coffee bag is a tetrahedron type, the coffee extraction effect is further enhanced.

  Hereinafter, embodiments of the present invention will be described in detail.

  The type of coffee beans used in the present invention is not particularly limited, and examples include coffee beans such as Arabica, Robusta, and Riberica, and those obtained by blending multiple types of beans. It may be used.

  The roasting of coffee beans can be performed using a conventionally known method and apparatus, the degree of roasting is appropriately selected according to the purpose, and it may be roasted shallowly or deeply, Two or more types with different degrees of roasting may be combined. However, in order to sufficiently extract the original scent of roasted beans, the shorter the storage period after roasting, the better.

  The roasted coffee beans are pulverized and used in the present invention. The grinding method of roasted coffee beans is not particularly limited, and any conventionally known method and apparatus can be used. The degree of pulverization is preferably 10 to 60 mesh, more preferably 14 to 48 mesh. If the degree of pulverization is less than 10 mesh, it becomes coffee with a strong astringency and miscellaneous taste, and if it exceeds 60 mesh, the extraction concentration decreases.

  The dried coffee extract used in the present invention can be produced by a conventionally known method. For example, 3 to 7 parts by weight of hot water is added to 1 part by weight of the roasted coffee bean pulverized product to make coffee. Is extracted, concentrated as necessary, and then freeze-dried.

  As a material for the coffee bag filled with the roasted coffee bean pulverized product and the dried coffee extract, various materials that are water permeable and capable of leaching coffee when poured can be used. For example, polyester Synthetic fibers such as nylon, polyethylene, polypropylene and vinylon, semi-synthetic fibers such as rayon, woven or non-woven fabrics made of natural fibers such as mulberry, mitsumata, etc. Papers such as papermaking and paper such as tea bag base paper can be used, and polyester non-woven fabric is preferred in terms of extraction efficiency. Moreover, as the coffee bag material, a laminated material composed of a plurality of different layers may be used.

  The filling amount of the roasted coffee bean pulverized product and the dried coffee extract to be filled in the coffee bag of the present invention is not particularly limited, but is usually 6 to 10 g per cup of coffee. The roasted coffee bean pulverized product and the dried coffee extract are preferably weighed and filled separately. By doing in this way, a coffee bag can be manufactured, without adding overheating processes, such as granulation.

  The weight ratio of the roasted coffee bean pulverized product to be filled as the content and the dried coffee extract is 9: 1 to 8: 2, more preferably 88:12 to 82:18. When the weight ratio of the roasted coffee bean pulverized product is higher than the above range, extraction becomes insufficient in a short time, and a coffee with a rich feeling cannot be obtained. On the other hand, when the weight ratio of the roasted coffee bean pulverized product is lower than the above range, the original good aroma of coffee cannot be obtained.

As for the coffee bag of this invention, the porosity in a bag is 40 to 70%, More preferably, it is 45 to 65%. If the porosity is less than 40% or more than 70%, a coffee with a sufficient concentration is not extracted, and a scented and rich coffee cannot be obtained. In addition, the porosity in the said bag represents the volume ratio of the content unfilled area | region in a bag with respect to the total volume in a bag, and is calculated by a following formula.
Porosity (%) = (volume of content unfilled area) / (volume of content unfilled area + content filled volume) × 100
In addition, in order to ensure the porosity within a predetermined range stably and easily, the density specific gravity is 0.35 to 0.45 g / mL, and more preferably 0.40 g / mL. It is preferable to use a dried coffee extract of 0.25 to 0.30 g / mL, more preferably 0.27 g / mL.

  The shape of the coffee bag of the present invention is not particularly limited as long as the porosity can be ensured, but a polyhedral structure is preferable so that a sufficient space can be created inside, easy to manufacture, and creates a wider space inside the bag. A tetrahedral structure as shown in FIG. 1 is more preferable in that it is easy and the extraction effect is higher. The size of the coffee bag is appropriately determined according to the purpose of use, and is not particularly limited. However, in the case of a coffee bag filled with a predetermined amount of content for one cup of coffee, the size of the coffee bag is easily sized. For example, a tetrahedral coffee bag having a side of 6.0 to 8 cm is preferable. Furthermore, it is preferable that a picking thread is fixed to a part of the bag so that the coffee bag can be suspended in hot water.

  The coffee bag of the present invention can be manufactured, for example, as follows. First, roasted coffee beans are pulverized to 14 to 60 mesh, hot water is added thereto to extract a coffee extract, and concentration is performed as necessary to obtain a 20 to 50 Brix coffee extract. This extract is freeze-dried to obtain a dry coffee extract. The coffee bag of the present invention is manufactured by filling the obtained dry coffee extract and the crushed roasted coffee beans into a coffee bag such as a nonwoven fabric having water permeability. In addition, you may further fill with sugar, a sensitizing sweetener, a milk component, baking soda, a fragrance | flavor, etc. with the said ground material and coffee extract as a content.

  Hereinafter, examples and the like specifically showing the configuration and effects of the present invention will be described, but the present invention is not limited thereto. In addition, the evaluation item in an Example etc. measured as follows.

<Evaluation test>
(1) Sensory evaluation The coffee extract obtained in the example was evaluated by a sensory test by eight professional panelists. The evaluation criteria were 1: weak, 3: normal, 5: strong, and the overall evaluation criteria were 1: bad, 3: normal, 5: good, and the average value was calculated as the sensory evaluation value. In the table, “scent (R / C)” refers to a good scent specific to regular coffee, and “scent (I / C)” refers to an unpleasant scent of instant coffee.
(2) Brix, Yield Brix was measured at 20 ° C. with a refractometer (RX-500 manufactured by AIAGO). Moreover, the yield was computed by the following formula.
Yield = (Extracted liquid amount (g) × Brix) / Total weight (g) of ground coffee beans and dried coffee extract
(3) Porosity in the coffee bag After filling the contents in the coffee bag, measure the dimensions of the contents filled area and unfilled area using a caliper with the caliper in place, The porosity of was calculated.
Porosity (%) = (volume of content unfilled area) / (volume of content unfilled area + volume of content filled area) × 100

<Example 1>
2.5 kg of roasted coffee beans were pulverized to 28 mesh with a coffee grinder (BM-570 manufactured by Lucky Coffee Machine Co., Ltd.) to obtain 2.5 kg of crushed roasted beans. This was filled into a coffee extractor (battery type extractor made by Izumi Food Machinery) and extracted in two stages. In the first step, 7.5 L of coffee extract (Brix: 7.41) was obtained at a water temperature of 98 ° C. In the second stage, 7.5 L of coffee extract was obtained at a hydration temperature of 140 ° C., and then 22.5 L of coffee extract was obtained at a hydration temperature of 170 ° C. to obtain a total of 30 L (Brix: 1.98). The extract obtained in the first stage and the extract obtained in the second stage are mixed and concentrated with a vacuum concentrator (REV-T2 type manufactured by Hisaka Seisakusho) to obtain 3.6 L of coffee concentrate (Brix). : 32.0). 3.6 L of the obtained coffee concentrate was obtained with a freeze vacuum drying apparatus (freeze cabin manufactured by Okawara Seisakusho) to obtain 970 g of dried coffee extract (density: 0.27 g / ml).
This roasted coffee bean pulverized product and the coffee dry coffee extract are weighed as shown in Table 1, filled into a tetrahedral coffee bag (Okiron made by Daiki Shoji Co., Ltd.) with a side of 7 cm, to obtain a coffee filled bag It was. This was left still and the dimensions of the content-filled area and the unfilled area were measured with a caliper. Next, each of the obtained coffee bags was put into a cup, 140 mL of hot water at 98 ° C. was poured, and the coffee bag was immersed for 30 seconds while shaking up and down for 10 seconds. The Brix of the coffee immediately after the measurement was measured, and sensory evaluation was performed by 8 expert panelists. The results are shown in Table 1.

  As shown in the results of Table 1, a coffee bag in which the weight ratio of roasted coffee beans and dried coffee extract and the void ratio in the bag are within a predetermined range is more fragrant than the coffee bag outside the predetermined range (R / C), excellent in liquid color, richness and comprehensive evaluation.

<Example 2>
Roasted coffee bean pulverized product and dried coffee extract obtained in the same manner as in Example 1 were filled in a coffee bag at a ratio shown in Table 2 and sealed to obtain a coffee-filled bag. Coffee was added from the obtained bag in the same manner as in Example 1, and Brix measurement and sensory evaluation were performed. The results are shown in Table 2.

  As the result of Table 2 shows, in the coffee bag in which the weight ratio of the ground coffee beans and the coffee extract is in the range of 9: 1 to 8: 2, the unfavorable aroma (scent (I / C)) of instant coffee It was kept low and was excellent in the favorable fragrance (fragrance (R / C)), liquid color, richness and comprehensive evaluation of regular coffee.

<Example 3>
6.8 g of roasted coffee bean pulverized product (RC) and 1.2 g of dried coffee extract (IC) obtained in the same manner as in Example 1 were coffee having sides of 6.3 cm, 7.0 cm, and 9.0 cm. Each bag was filled and sealed to prepare coffee-filled bags (porosities: 30.9%, 47.6%, 75.1%) with different porosity. Coffee was added from the obtained bag in the same manner as in Example 1, and Brix measurement and sensory evaluation were performed. The results are shown in Table 3.

  As shown in the results of Table 3, in a coffee bag having a weight ratio of ground coffee beans to coffee extract within a predetermined range and a porosity of 47.6%, coffee having a porosity of 30.9% and 75.1% Compared to bags, the undesirable aroma (scent (I / C)) of instant coffee is kept low, and it is excellent in all of the favorable aromas (scent (R / C)), liquid color, richness and comprehensive evaluation of regular coffee It was.

It is a perspective view of a tetrahedral coffee bag.

Explanation of symbols

1 Tetrahedral coffee bag 2 Picking thread

Claims (2)

  A coffee bag filled with a roasted coffee bean pulverized product and a dried coffee extract, wherein the weight ratio of the pulverized product and the extract is 9: 1 to 8: 2, and the porosity in the bag is 40 to A coffee bag characterized by being 70%. The coffee bag according to claim 1, wherein the shape of the coffee bag is a tetrahedral structure.

Images