JP2001231452A - Method for producing roasted coffee aggregate - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily producing roasted coffee aggregate improved in convenience while retaining roasted coffee-like fanciness. SOLUTION: This method for producing roasted coffee aggregate 83 comprising roasted coffee particles 81 and roasted coffee extract particles 82 comprises the following process: a mixture of roasted coffee particles 81 and roasted coffee extract particles 82 is fluidized by an air flow at 35-65 deg.C, and in this state, a binder is added at 5-10 wt.% based on the total weight of both the particles 81 and 82 to make a granulation; and the resultant granulated product is fluidized by an air flow at 35-65 deg.C and dried simultaneously.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a roasted coffee aggregate containing roasted coffee particles and roasted coffee extract particles.

[0002]

2. Description of the Related Art Coffee is a popular drink which is widely loved and drinkable. In addition to roasted coffee (so-called "regular coffee"), not only hot water extract obtained by drip but also espresso coffee, cafe I, iced coffee and other drinking methods are also diverse. Generally, as a method of preparing iced coffee using the roasted coffee, a method of re-cooling the roasted coffee or a method of drip extraction for a long time using room temperature water called “Dutch coffee” is known. I have. Thus, the preparation of iced coffee using roasted coffee,
Although it requires a lot of labor and time, it has the features of exhibiting a good scent and being extremely rich in palatability. On the other hand, the roasted coffee extract (so-called “instant coffee”), which has become widely used in recent years, has an inferior aroma quality as compared with the roasted coffee, but has other characteristics that are sufficient for drinking as a coffee beverage. It has a feature that it is preferable in that it can be easily prepared.

[0003] As described above, the roasted coffee and the instant coffee have features that conflict with each other in terms of simplicity and palatability. For the purpose of providing a possible coffee, in particular ice coffee, a method has been proposed for producing a roasted coffee agglomerate which is a mixed granulate of roasted coffee particles and roasted coffee extract. Hereinafter, a typical example of a method for producing such a roasted coffee aggregate will be described. By spraying the roasted coffee particles with a coffee liquid (hereinafter, unless otherwise specified, the “coffee liquid” means a liquid obtained by dissolving the roasted coffee extract or instant coffee in water). A method of forming roasted coffee particles whose surface is coated with the coffee liquid and heating and drying the particles. After the mixture of the roasted coffee particles and the instant coffee particles is once cooled and dewed to increase the water content,
While dropping this mixture, the mixture is heated to a high temperature (149-316).
C.) with water vapor at a ratio of 0.4: 1 to 1.2: 1 to humidify and dissolve the mixture, thereby adhering the roasted coffee particles and the instant coffee particles. A method of drying by heating at a high temperature (66 to 149 ° C) (Japanese Patent Publication Nos. 61-13775 and 45-2928)
1).

[0004]

However, in the above method, the roasted coffee is subjected to a heat drying treatment for a long time or at a high temperature in order to evaporate a large amount of water contained in the coffee liquid. However, there is a problem that the fragrance peculiar to the liquor is easily lost, and the quality is lowered. In general, commercially available granular instant coffee can be easily dissolved in boiling water or water by adjusting it to a certain particle size or by forming a gap through which gas and liquid can flow. However, since the instant coffee solidified on the surface of the roasted coffee agglomerate obtained by the method is simply dried, it cannot exhibit the easily dissolvable properties as described above. Was. Accordingly, there is a problem that the dissolving speed of the instant coffee film is slow, and further, the arrival of hot water or room temperature water to the roasted coffee inside the film is delayed, so that the components of the roasted coffee particles are extracted. There is a problem that the efficiency is reduced. In addition, in the above method, the method 2
In order to melt and fuse the seed coffee particles, heating is performed at a very high temperature, so that the volatile substances are scattered and the aroma peculiar to the roasted coffee is easily lost, and the taste is improved. Was difficult to solve. In addition, there is a problem that a complicated process of repeating cooling and heating, drying and humidification many times and a special device are required. As described above, the technique relating to the conventional roasted coffee agglomerate and the method for producing the same has characteristics of the roasted coffee and the instant coffee, thereby improving the convenience while maintaining the taste of the roasted coffee. Since it was insufficient to solve the problem, it was difficult to link it to commercialization.

Accordingly, an object of the present invention is to provide a method for easily producing a roasted coffee agglomerate having improved convenience while maintaining the taste of roasted coffee in view of the above-mentioned drawbacks. It is in.

[0006]

The feature of the method for producing a roasted coffee agglomerate according to the present invention for achieving this object is as described in claim 1 in which roasted coffee particles and roasted coffee agglomerates are provided. In the method for producing a roasted coffee agglomerate including coffee extract particles, the binder is roasted in a state where the mixture of the roasted coffee particles and the roasted coffee extract particles is fluidized by an air stream at 35 to 65 ° C. A granulation step of granulating by adding 5 to 10% of the total weight of the roasted coffee particles and the roasted coffee extract particles,
A drying step of drying the granulated product in a state of being fluidized by the air stream at 35 to 65 ° C. In the above-mentioned characteristic means, as described in claim 2, it is preferable that the total time required for the granulating step and the drying step is 4 to 30 minutes. Further, as set forth in claim 3, the mixture comprises 5-50% of the roasted coffee extract particles based on the total weight of the roasted coffee particles and the roasted coffee extract particles. Preferably, further, as described in claim 4, the binder is a roasted coffee extract or water, and further, as described in claim 5, the binder is The roasted coffee extract is preferably a roasted coffee extract containing 1 to 10% solids.
And these effects are as follows.

Heat treatment is required to produce the above-mentioned roasted coffee agglomerates. The present inventors examined the presence or absence of heat treatment and the water content during heating in order to examine the change in the properties of the roasted coffee due to this heat treatment. Four types of treatment groups with different amounts of addition were provided, and the characteristics of the various types were examined. In addition, the test sample contained 30 g of hot water and 20 g of the roasted coffee.
A roasted coffee extract liquid added with 0 ml and extracted with a filter was used. The reading (BRIX) indicates the reading of the Abbe refractometer at 20 ° C., and is an index of the solid content in the coffee liquid. The acidity is measured by titration with 0.1 N NaOH (end point pH 8.5, 20 ° C.), and based on the titer, converted to the content of citric acid, a typical organic acid contained in coffee liquor. Indicated. Also, pH
Is measured by a glass electrode method (20 ° C.), and the absorbance and turbidity are measured using a spectrophotometer at 420 nm and 720 nm, respectively.
The absorbance at nm was measured. In addition, the amount of the fragrance component was measured by head space gas chromatography (HS4 manufactured by Parkin Elmer).
0, using a Shimadzu GC-17A) under the following conditions. The results were expressed as relative values with the total peak area of the untreated sample as 100.

Headspace sampler size 3.0 g Needle temperature 130 ° C. Vial temperature 100 ° C./40 minutes Gas chromatography column TC-WAX (inner diameter 0.25 mm × 60 m) Carrier gas Helium (150 kPa) Column temperature 40 ° C. for 2 minutes Hold → Heat up to 60 ° C at 2 ° C / min → Heat up to 150 ° C at 10 ° C / min, then hold for 5 minutes → Heat up to 200 ° C at 10 ° C / min, then hold for 5 minutes Injection temperature 180 ° C Detection temperature 220 ° C

Tables 1 and 2 show various properties of the roasted coffee.

[0010]

[Table 1]

[0011]

[Table 2]

As shown in Table 2, the three types of extracts extracted from the roasted coffee subjected to the heat treatment by the fluidized bed were uniformly extracted from the roasted coffee not subjected to the fluidized bed treatment. It can be seen that the aroma component of roasted coffee is lost by the heat treatment as compared with that of the roasted coffee. However, regardless of the amount of water added during the heat treatment, the rate of decrease in the total amount of the fragrance components was almost the same. The higher the amount, the lower. Therefore, the inventors, the optimum conditions of the method for producing the roasted coffee aggregates,
Heating time, including temperature, it must be determined in consideration of various conditions, as a result of extensive research on various conditions in the production process of the roasted coffee agglomerate, as a result of the present invention to complete It has arrived.

That is, as described in claim 1, roasted coffee particles obtained by pulverizing roasted coffee beans, and an extract of roasted coffee extracted from the roasted coffee particles with water and spray-dried. A roasted coffee extract that has been dried by subjecting it to freeze-drying or other treatment, and then pulverized into a roasted coffee extract (an extract obtained by extracting the roasted coffee with hot water or room temperature water or the roasted coffee extract). A coffee extract dissolved in water) as a binder to produce a roasted coffee aggregate (see FIG. 1), wherein the roasted coffee particles and the roasted coffee are blown by an air stream. Since the binder is added in a state where the mixture of the extract particles is floated and flown in the gas phase, the surface of each particle is easily exposed to the gas phase. Thereby, the binder easily adheres to the surface of the roasted coffee particles or the roasted coffee extract particles, and the adhered end where the binder adheres to the surface of the roasted coffee particles or the roasted coffee extract particles. Easy to form. In addition, since the respective particles are easily moved, contact between the particles frequently occurs, and the roasted coffee particles and / or the roasted coffee extract particles adhere to the surface and the adhered end or the adhered end. Is easy to occur.
At this time, the temperature at which the roasted coffee particles, the roasted coffee extract particles and the binder are dried is 35
C. or lower, the drying time becomes too long, and at 65 ° C. or higher, the roasted coffee-like aroma evaporates.
It is preferable to dry at a relatively low temperature of 5 to 65 ° C.
And, the addition ratio of the binder is 5 to the total weight of the roasted coffee particles and the roasted coffee extract particles.
When it is set to 10%, it is possible to form the adhesion end enough to adhere the roasted coffee particles and the roasted coffee extract particles. If the binder is added at a higher ratio, the drying temperature is increased or the drying time is increased in order to dry the roasted coffee agglomerates to a certain moisture content (for example, about 2.5% or less). Since it is necessary to lengthen, the volatile components are volatilized, and the roasted coffee-like aroma is easily lost. The roasted coffee agglomerate thus obtained can obtain a roasted coffee-like aroma, and the roasted coffee extract on its surface supplements other characteristics, so that it can be conveniently used, for example, iced coffee. Even if it is extracted with normal temperature water to serve as a, it is possible to provide a coffee beverage with a high palatability. Also,
Such a method for producing a roasted coffee agglomerate can be carried out using a fluidized bed apparatus capable of supplying a liquid to a fluidized bed while floating and flowing a granular substance. It is possible to implement using.

[0014] As described in claim 2, the time required for the granulating step and the drying step, that is, the mixture of the roasted coffee particles and the roasted coffee extract particles is fluidized by the air flow. In this state, from the time when the addition of the binder is started, the roasted coffee particles, the roasted coffee extract particles and the binder are dried in a state where they are fluidized by the air flow, and the roasted coffee aggregates are dried. When the time to obtain is 4 to 30 minutes, it is easy to obtain a roasted coffee aggregate in which the roasted coffee-like aroma and the adhesion state of the roasted coffee particles and the roasted coffee extract particles are good. It is preferred.

Further, as described in claim 3,
When the mixture contains 5 to 50% of the roasted coffee extract particles based on the total weight of the roasted coffee particles and the roasted coffee extract particles, the roasted coffee-like The aroma, the roasted coffee particles and the roasted coffee extract particles are preferred because good roasted coffee aggregates are easily obtained.

Further, as described in claim 4,
When the binder is roasted coffee extract or water,
It has an affinity for any of the roasted coffee particles and the roasted coffee extract particles and is easy to adhere to.
This is preferable because management is easy. FIG. 2 shows the concentration dependency of the kinematic viscosity of the instant coffee solution usable as the roasted coffee extract. The kinematic viscosity was determined by dissolving the instant coffee particles in 100 ml of hot water at a concentration of 1, 3, 5, and 8%, respectively, and then adjusting the instant coffee solution to 20 ° C. (Science Co., Ltd., Canon-Fenske SF)
Was measured. The kinematic viscosity of the room temperature water at 20 ° C. was 1.004, but the kinematic viscosity of the instant coffee solution was 1.
Above 4, the increase in kinematic viscosity enhances the adhesion of the binder to the roasted coffee particles and the adhesion of the binder to the roasted coffee extract particles, thereby reducing the binder. It is considered that the adhesion between the roasted coffee particles and the roasted coffee extract particles is promoted, thereby contributing to the promotion of the formation of the roasted coffee aggregates.

Further, as described in claim 5,
When the roasted coffee extract is a roasted coffee extract having a solid content of 1 to 10%, a kinematic viscosity suitable for bonding the roasted coffee particles and the roasted coffee extract particles is obtained. . Here, the solid content refers to an extract obtained by drying the roasted coffee extract by spray drying and freeze drying. When a roasted coffee extract containing a solid content of a concentration higher than 10% is used, the kinematic viscosity becomes too high, and there is a possibility that the feeding and the addition may be hindered.

[0018]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 3 shows a fluidized bed granulator (FLOWCOA, manufactured by Freund Corporation) used for carrying out the method for producing a roasted coffee aggregate according to the present invention.
FIG. The fluidized-bed granulator has a cylindrical main body 1 provided with an air inlet 11 and an air outlet 12 at upper and lower ends, and on the upstream side, removes air introduced into the main body 1 to remove dust. Filter 2 (pre-filter 21
And an absolute filter 22) and a steam heater 3 are provided in the stated order from the upstream side of the air flow, and on the downstream side, from the filter 2 toward the air inlet 11 and the air outlet 12 of the main body 1. An exhaust fan 4 for generating an air flow, a water scrubber 5 for purifying air discharged from the main body 1, and a silencer 6 are provided in this order. Also, the main body 1 includes:
A charging unit 13 for charging a granular raw material 8 which is a mixture of the roasted coffee particles 81 and the roasted coffee extract particles 82 shown in FIG. 4, and a pump unit 71 connected to a dissolving tank 70 for storing the binder Is connected. The inside of the main body 1 has an air inlet 11 provided at a lower end portion thereof covered with a net-like fluid plate 14, and a bag for removing air exhausted from the air outlet 12 is provided at an upper portion thereof. A filter 15 is provided.
4. A space surrounded by the bag filter 15 and the inner wall of the main body 1 becomes a fluidized bed 16 containing the granular raw material 8.
A spray nozzle 72 connected to the pump unit 71 and spraying the binder is provided in an upper region of the fluidized bed 16.

Hereinafter, a method for producing a roasted coffee aggregate according to the present invention using the fluidized bed apparatus will be described.
First, the roasted coffee particles 81 and the roasted coffee extract powder 82 are mixed with the roasted coffee extract particles 5 with respect to the total weight of the roasted coffee particles 81 and the roasted coffee extract particles 82. The granular raw material 8 mixed so as to have a concentration of about 50% is introduced from the introduction port 13. In addition,
The roasted coffee particles 81 as a raw material are, for example, JI
It is composed of particles of 1.40 mm or less in the standard size of the test sieve according to SZ-8801. Particularly, the particle diameter of 60 to 90% of the particles is in the range of 0.5 to 1.40 mm. When the roasted coffee extract is used, the granulation efficiency is good in relation to the particle diameter of the roasted coffee extract (composed of particles having a standard size of 500 μm or less in a test sieve according to JIS Z-8801). Also, it is preferable because clogging hardly occurs when drip is performed with a paper filter or the like. Further, as the binder, water or a roasted coffee extract containing 1 to 10% solid content is contained in the dissolution tank 70. Subsequently, the exhaust fan 4 is operated to generate an airflow from the filter 2 via the main body 1 to the silencer 6. At this time, the temperature of the granulating air supplied to the fluidized bed 16 is adjusted to 55 to 75 ° C. by operating the steam heater 3. The heated granulating air flows through the gap of the fluidized plate 14 provided at the lower end of the main body 1 into the fluidized bed 16.
To form a rising flow (air flow),
Is stirred upward from below by this air flow, and floats and flows in the lower region of the fluidized bed 16. Incidentally, the temperature of the air flow is reduced during the movement and becomes 39 to 62 ° C. by the time it is introduced into the main body 1, and becomes about 35 to 65 ° C. when it comes into contact with the granular raw material 8. (See Table 3).

[0020]

[Table 3]

Here, the spray nozzle 7 is provided in a lower region of the fluidized bed 16 in which the granular raw material 8 is flowing.
2, when the binder is sprayed at a weight ratio of 5 to 10% with respect to the granular raw material 8, the binder adheres to the surface of the particles of the granular raw material 8, and the kinematic viscosity of the surface is reduced. A high attachment edge is formed. The particles of the granular raw material 8 on which the attached ends are formed are floated in the fluidized bed 16 and the attached ends or the attached ends and the surfaces of the particles come into contact with each other, and the roasted coffee particles 81 An agglomerate to which the roasted coffee extract particles 82 adhere is obtained.
This is dried as it is left in the air stream and allowed to float and flow, and as shown in FIG. 4, the roasted coffee aggregate in which the roasted coffee extract 82 adheres to the surface of the roasted coffee particles 81. 83 are obtained. The mixture of the roasted coffee particles and the roasted coffee extract particles is fluidized by supplying an air stream at the same temperature not only after the binder is added but also during the addition of the binder. I do. The fluidization time is between 4 and 30 minutes. Here, in the present embodiment, the roasted coffee aggregate formed at the stage of adding the binder is drying while the binder is being added, and the binder is added. After that, since the undried adhering end adheres to the surface or the adhering end of the other particles, the formation and drying of the roasted coffee agglomerate are proceeding simultaneously in the air stream. . Therefore, the binder is so large that the binder can adhere to the roasted coffee particles or the roasted coffee extract particles and adhere them, and the granular raw material 8 and the roasted coffee aggregates It is necessary to add a small amount so as not to hinder the floating flow of the water. Therefore, as a method of adding the binder, it is preferable to add the binder by spraying, but other methods can be applied as long as the above-described conditions are satisfied.

[0022]

Embodiments of the present invention will be described below with reference to the drawings. Unless otherwise stated, the following fluidized-bed granulator was used in Examples shown below. Further, as the roasted coffee particles, those composed of particles having a standard size of 1.4 mm or less in a test sieve according to JIS Z-8801 are used. As raw materials of the instant coffee particles and the water-dissolved instant coffee, JISZ-8
Test sieve opening standard size according to 801 500 standard size
Finely pulverized particles composed of particles of μm or less were used. In addition, the extract of the roasted coffee agglomerated product is the same as the sample 1
0 g was stored in a filter, 150 ml of room temperature water was added thereto, and the liquid filtered through the filter was collected and obtained. In addition, all the sensory tests showed the results obtained by specialized panelists. Hereinafter, roasted coffee (regular coffee) is represented as “RC”, and roasted coffee extract (instant coffee) is represented as “IC”. Also,
The evaluations of ◎, ○, Δ in the table are very good, good,
Indicates relatively good.

The quality of the adhesion between the RC particles and the IC particles was determined as follows. 5% IC solution and 2.5% as a binder were added to the granular material mixed at a mixing ratio of the RC particles: the IC particles = 10: 2.
IC liquid or water is added at 5% to the granular raw material,
Supply hot air of 65 ° C (contact temperature is 40-50 ° C),
Granulation and drying treatment was performed for 15 minutes to produce three types of roasted coffee aggregates. 5 (a), 5 (b) and 6
(A), (b) and FIG. 7 show that the RC particles, the IC particles, and the binder before granulation were 5% respectively.
The enlarged photograph of the roasted coffee aggregate using IC liquid, the roasted coffee aggregate using 2.5% IC liquid, and the roasted coffee aggregate using water as a binder is shown. FIG. 8 is a graph showing these particle size distributions. As shown in FIG. 8, the particle size distribution of the roasted coffee agglomerate using the 5% IC solution as a binder does not include fine particles, similar to the particle size distribution of the RC particles. .
Therefore, in the roasted coffee agglomerate, the IC particles adhere to the RC particles, the existence ratio of particles having a particle size corresponding to the IC particles is very low, and the adhesion state is very good (◎). You can see that. This means that in the enlarged photograph of the roasted coffee agglomerated for 7 minutes under the same conditions as the granulation conditions shown in FIG. 6 (a), no particles having a small particle size corresponding to the IC particles were found. It is clear from. Also,
As shown in FIG. 6 (b), in addition to the above-mentioned roasted coffee agglomerates, those in which a small amount of IC particles are dispersed were evaluated as having a good adhesion state (○), and as shown in FIG. Those in which more IC particles were dispersed than the roasted coffee agglomerate shown in b) were judged to have a relatively good adhesion state (接着).

The optimum range of the mixing ratio of the RC particles and the IC particles Using a 5% IC solution as a binder, supplying hot air at 65 ° C., performing a granulation treatment for 10 minutes, and obtaining six types of roasted coffee aggregates I got Table 4 shows the results of sensory evaluation and BRIX values of these roasted coffee aggregates.

[0025]

[Table 4]

As is apparent from Table 4, the mixing ratio of the RC particles and the IC particles is such that the weight ratio of the IC particles to the total weight of both particles is 5 to 50%.
Any of the four types of sensory tests relating to C-like flavor, bitterness, richness, and color was recognized to be at least relatively good. Particularly, when the weight ratio of the IC particles was 10 to 20%, Good results were obtained in all four sensory tests, and it was revealed that a roasted coffee agglomerate capable of providing iced coffee with a high palatability was obtained.
The weight ratio of the IC particles to the total weight of both particles is 5
%, Or higher than 50%, good results were not obtained in any of the four sensory tests.

Selection of Binder As shown in Table 5 below, using six types of binders having different types and added concentrations, hot air at 65 ° C. was supplied, and a granulation treatment was performed for 10 minutes. The roasted coffee aggregate was obtained. The RC-like scent was determined by a sensory test.

[0028]

[Table 5]

From the results shown in Table 5, when water or an IC solution was used as the binder, the RC particles and the I
It is preferable to add 5 to 20% to the total amount of C particles, and when water is added as a binder, 10 to 20% is added.
%, And 5% to 10% when the IC solution is added. If the amount of the binder is less than 5%, the adhesion state of the particles is not preferable. If the amount is more than 20%, the RC-like fragrance is weakened, and a preferable result is not obtained.

Optimum concentration of IC solution as binder As shown in Table 6 below, under the condition that 5% of three kinds of IC solutions having different concentrations or water was added as a binder,
Granulation was performed for 7 minutes by supplying hot air at 5 ° C. to obtain four types of roasted coffee aggregates.

[0031]

[Table 6]

As is clear from Table 6, when the binder is an IC solution having a concentration of 1 to 10%, both the adhesion state of the particles and the RC-like scent are at least relatively good. Was. On the other hand, when the binder was an IC solution having a concentration of less than 1% or higher than 10%, good results could not be obtained. Therefore, as the binder, an IC solution having a concentration of 1 to 10% is suitable, and in particular, a 5%
It turns out that liquid C is preferable.

Examination of optimal granulation temperature and optimal granulation time 5% IC solution was added to the above coffee particles at 5%, and various granulation temperatures (55 to 75 ° C.) and granulation times (4 to 30) were added.
Min) to obtain 15 types of roasted coffee aggregates.
Table 7 shows the state of adhesion of these roasted coffee aggregate particles.
Table 8 shows the sensory evaluation of the RC-like scent.

[0034]

[Table 7]

[0035]

[Table 8]

As shown in Table 7, the adhesion state of the particles was good when the temperature of the air flow in the fluidized bed was 35 to 65 ° C, and particularly very good when the temperature was 40 to 65 ° C. The longer the granulation time, the better the adhesion state of the particles. On the other hand, the scent of RC is shown in Table 8.
As shown in FIG.
Good at ~ 65 ° C, especially 35-50
Very good at ° C. The shorter the granulation time, the better the RC-like scent was. From the above results, the temperature of the air flow in the fluidized bed was 35 to 65 ° C.
Granulation at ３０30 min, preferably at 40-50 ° C. for 7-15 min, revealed that a roasted coffee agglomerate with very good adhesion of particles and RC-like aroma was obtained.

Moisture content of roasted coffee agglomerates 5% IC liquid as a binder is added to the granular material obtained by mixing the RC particles and the IC at a mixing ratio of 10: 2, 5% to the granular material. 55-75 ° C, 5-30
After a granulation drying treatment for minutes, a roasted coffee aggregate was prepared. Table 9 shows the water content of the roasted coffee aggregate.

[0038]

[Table 9]

As shown in Table 9, the moisture content of the roasted coffee agglomerates after supplying hot air of 55 to 75 ° C. to the main body 1 for 5 to 30 minutes to granulate the roasted coffee agglomerates was 2.50. % Or less. With such a water content, it can withstand storage sufficiently and does not interfere with use.

Table 10 shows the total fragrance component (total peak area obtained by headspace gas chromatography) at this time.

[0041]

[Table 10]

Example 1 Various binders were added to a granular raw material obtained by mixing 1500 g of the RC particles and 300 g of the IC particles, and the mixture was heated at 65 ° C.
And subjected to granulation and drying treatment to prepare a roasted coffee aggregate. Table 11 shows the granulation conditions and various properties of this roasted coffee aggregate.

[0043]

[Table 11]

[0044]

[Table 12]

[0045]

[Table 13]

Example 2 Water was added as a binder to a granular raw material obtained by mixing the RC particles and IC particles at a mixing ratio of 10: 2 by 10% with respect to the granular raw material, and the mixture was heated at 65 ° C. for 15 minutes. A granulation and drying treatment was performed to prepare a roasted coffee aggregate. To 12 g of the roasted coffee agglomerate, 10 g of the RC particles, and 2 g of the IC particles, 140 ml of distilled water at 20 ° C. were added to form 5 g
After stirring with a magnetic stirrer for minutes, filter paper (A
DVANTEC No. Filtration in 1) gave three types of extracts. Table 14 shows the properties of these extracts. In addition,
The analysis of the total aroma components was performed under the following conditions. Headspace sampler size 10.0g Needle temperature 130 ° C Vial temperature 100 ° C Gas chromatography column TC-WAX (inner diameter 0.25mm × 60m) Carrier gas Helium (83kPa, AFC control) Column temperature Hold at 40 ° C for 5 minutes → 5 Temperature rise to 100 ° C at ° C / min → Temperature rise to 200 ° C at 10 ° C / min, then hold for 2 minutes Injection temperature 210 ° C Detection temperature 210 ° C

[0047]

[Table 14]

Example 3 The above-mentioned fluidized bed apparatus was used to produce the above-mentioned roasted coffee granules under the following conditions. Raw material Roasted coffee particles 72.0 kg Instant coffee particles 14.4 kg Binder (5% IC solution) 4.3 liters Operating conditions Contact temperature of air flow 50 ° C

The above-mentioned powdery raw material was placed in the fluidized bed apparatus.
4 kg was charged, and 84.2 kg of roasted coffee granules passed through a 2 mm mesh sieve were obtained. The yield was 97%.

Embodiment 4 The opening is a circle having a radius of 30 mm, and has an apex on a perpendicular line extending downward from the center of the opening, and an angle between both ends of the major axis of the opening and the apex is 20 to 55 °. The coffee extractor shown in FIG. 9 in which six types of inverted cone-shaped coffee filters 90 are attached to the support member 91 respectively accommodates 10 g of the roasted coffee agglomerate 92 and the six types of coffee bags It was created. Hereinafter, Table 15 shows the names of the respective coffee bags,
The angle of the bottom, the pile height of the roasted coffee agglomerate 92, and the area of the surface into which the cold water is injected are shown. The roasted coffee agglomerate 92 was obtained by mixing a mixture of the roasted coffee particles and the roasted coffee extract particles at a weight ratio of 5: 1 in a state where the mixture was fluidized into an air stream at 45 ° C. A granulating step of granulating by adding 5% of a binder (5% roasted coffee extract) and a drying step of drying the granulated product in a state of being fluidized by the 45 ° C. air stream. The roasted coffee agglomerate produced by the method for producing the roasted coffee agglomerate 4, wherein the roasted coffee extract particles are carried on the surface of the roasted coffee particles.

[0051]

[Table 15]

The degree of floating of the roasted coffee agglomerates when the room temperature water was poured into the six types of coffee bags was observed. If the roasted coffee agglomerates rise, the chance of contact between the roasted coffee agglomerates and room temperature water is reduced, and the extraction efficiency of the components of the roasted coffee agglomerates is reduced. Here, as shown in Table 16, when a coffee extraction filter having a bottom angle of 20 to 45 ° was used, the roasted coffee aggregates hardly appeared to rise.

[0053]

[Table 16] ：: Lifting of the roasted coffee aggregate is not recognized. ：: Lifting of the roasted coffee aggregate is hardly recognized. △: Lifting of the roasted coffee aggregate is partially recognized. X: Lifting is remarkable. , Extraction not possible-: The opening of the coffee extraction filter is too narrow and water injection is difficult

Table 17 shows the results obtained by examining the concentration of the coffee extract obtained at this time. In addition, B
The RIX value indicates the Abbe refractometer reading at 20 ° C.
The absorbance indicates the absorbance at 420 nm measured using a spectrophotometer. In the coffee bag in which the floating of the roasted coffee aggregate during the extraction was able to be suppressed, a high value was obtained in both BRIX and absorbance, and the extraction efficiency of the extract from the roasted coffee aggregate was improved. It can be seen that was improved.

[0055]

[Table 17]

Similarly, Table 18 shows the results of sensory evaluation of the coffee liquid obtained by extracting these coffee bags with water at normal temperature. Also in the sensory evaluation, the evaluation of the coffee liquid obtained from the coffee bag using the coffee extraction filter having the bottom surface angle of 20 to 45 ° was high.

[0057]

[Table 18] * Evaluation of bitterness and richness is +2 for strong, 0 for normal,
* Weakly evaluated as -2 * Comprehensive evaluation was evaluated as "Excellent", "Good", "Poor", and "Poor".

In the above experimental example, the bottom surface of the coffee extraction filter having an angle of 25 ° with a good bottom was made linear, and the length of the major axis of this bottom surface was changed from 0 to 4 cm. Five types of coffee bags according to the present invention containing 10 g of the above-mentioned roasted coffee agglomerate were prepared in a coffee extractor provided with a kind of coffee extraction filter (see the figure). The other conditions are the same as those in the experimental example. Table 19 below shows the name of each coffee bag, the angle of the bottom, the height of the roasted coffee agglomerate, and the area of the surface into which the room-temperature water is injected.

[0059]

[Table 19] * A base with a major axis of 0 indicates that the bottom region has an inverted conical shape.

The degree of floating of the roasted coffee aggregate when normal temperature water was poured into the five types of coffee bags was observed. As a result, as shown in Table 20, when the length of the major axis of the bottom surface was 0 (only the vertex) to 3 cm, the roasted coffee aggregate was hardly lifted. .

[0061]

[Table 20]

Table 21 shows the results obtained by examining the concentration of the coffee extract obtained at this time. In the coffee bag in which the floating of the roasted coffee aggregate during the extraction was able to be suppressed, a high value was obtained in both BRIX and absorbance, and the extraction efficiency of the extract from the roasted coffee aggregate was improved. It can be seen that was improved.

[0063]

[Table 21]

Similarly, Table 22 shows the results of a sensory evaluation of the coffee liquor obtained by extracting these coffee bags with water at normal temperature. Also in the sensory evaluation, the evaluation of the coffee liquid obtained from the coffee bag using the coffee extraction filter having the major axis of the bottom having a length of 0 to 3 cm was high.

[0065]

[Table 22]

The results of examining the concentrations of 11 types of coffee liquids obtained by pouring water at various temperatures into a coffee bag using the above-mentioned coffee extraction filter of θ-25 were as follows:
It is shown in Table 23. As described above, in the coffee bags using the above-described various forms of coffee extraction filters, not only hot water at 90 ° C. but also normal temperature water at 15 to 30 ° C. can be drunk. Coffee liquid was obtained. In addition, even when using a filter for extracting coffee from which other good results are obtained, similarly, it is possible to extract a coffee liquid rich in palatability from the roasted coffee aggregate according to the present invention. there were.

[0067]

[Table 23]

For reference, extraction was performed under the same conditions as in the above experimental example except that 10 g of the roasted coffee particles were stored in the nine types of filters θ25 to 55 and θ25-1 to 4. Tables 24 to 27 show the behavior of the roasted coffee particles and the properties of the coffee liquid.

[0069]

[Table 24]

[0070]

[Table 25]

[0071]

[Table 26]

[0072]

[Table 27]

When the results shown in Tables 24 to 27 were compared with the results of the same test performed on the roasted coffee agglomerates (see Tables 16 to 18 and 20 to 22), the shape of the coffee extraction filter was determined. A similar tendency is observed with respect to the results. However,
The characteristics of the coffee liquor obtained from the roasted coffee agglomerates were superior in any of the degree of floating of the powder, the concentration of the coffee liquor, and the sensory evaluation. Therefore, it can be said that the roasted coffee agglomerate according to the present invention is suitable for extracting a coffee liquid for ice coffee using normal-temperature water (15 to 30 ° C.).

[Another Embodiment] Another embodiment will be described below. As the roasted coffee particles, particles having a particle diameter of 60 to 90% of 0.3 to 0.85 mm may be used. Roasted coffee particles having such a particle size distribution have good granulation efficiency in relation to the particle size of the roasted coffee extract, and are unlikely to cause clogging when drip with a paper filter or the like. In adjusting the temperature of the air flow supplied to the fluidized bed 16, a heating unit using kerosene, heavy oil, gas fuel, or the like can be used instead of the steam heater 3.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a method for producing a roasted coffee aggregate according to the present invention.

FIG. 2 is a graph showing the concentration dependency of the kinematic viscosity of an instant coffee liquid.

FIG. 3 is a cross-sectional view of a fluidized-bed granulator used for carrying out the method for producing a roasted coffee aggregate according to the present invention.

FIG. 4 is a schematic view showing roasted coffee aggregate particles according to the present invention.

FIG. 5 is an enlarged photograph of roasted coffee particles and instant coffee particles.

FIG. 6 is an enlarged photograph of roasted coffee aggregate particles.

FIG. 7 is an enlarged photograph of roasted coffee aggregate particles.

FIG. 8 is a graph showing the particle distribution of roasted coffee aggregates, roasted coffee particles, and instant coffee particles.

FIG. 9 is a perspective view of a state in which a coffee extractor in which a roasted coffee aggregate according to the present invention is housed in a filter is used for extracting coffee liquid.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Main body 3 Steam heater 8 Granular raw material 14 Fluid plate 72 Spray nozzle 81 Roasted coffee particles 82 Roasted coffee extract (instant coffee) particles 83 Roasted coffee aggregate

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Tsuyoshi Maeda 3-1-1 Tsujiko Takatsuki-shi, Osaka F-term in the R & D center of Production Marketing Division, Business Management Headquarters, U-C sea Coffee Co., Ltd. 4B027 FB21 FB22 FQ03 FQ14 FR04

Claims (5)

[Claims] 1. A method for producing a roasted coffee agglomerate comprising roasted coffee particles and roasted coffee extract particles, wherein the roasted coffee particles and the roasted coffee extract particles are subjected to an air flow at 35 to 65 ° C. A granulating step of granulating by adding a binder in a ratio of 5 to 10% based on the total weight of the roasted coffee particles and the roasted coffee extract particles in a state where the mixture is fluidized; Drying the product in a state where the product is fluidized by the air flow at 35 to 65 ° C. 2. The method according to claim 1, wherein the time required for the granulating step and the drying step is 4 to 30 minutes in total. 3. The mixture according to claim 1, wherein the mixture contains 5 to 50% of the roasted coffee extract particles based on the total weight of the roasted coffee particles and the roasted coffee extract particles. The method for producing a roasted coffee aggregate according to the above. 4. The method for producing a roasted coffee aggregate according to claim 1, wherein the binder is a roasted coffee extract or water. 5. The roasted coffee extract comprises 1 to 10%.
The method for producing an aggregate of roasted coffee according to claim 4, which is a roasted coffee extract containing a solid content of: