JP2002306075A - Method for manufacturing coffee beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method capable of holding flavor apt to vaporize in crushing and extraction processes and at the same time easily controlling balances among acidity, bitterness and body, and capable of producing coffee variously correspondable to the needs of consumers industrially on a large scale. SOLUTION: The method for manufacturing coffee beverage comprising extracting roasted coffee beans with water or hot water added to them. The method specifically comprises: the first extraction process in which the coffee beans are mixed with water, the beans are crushed in a wet state, the crushed product is filled in an extractor, and the extraction is performed at a low extraction temperature to obtain the first extraction liquid; the second extraction process in which the coffee beans after obtaining the first extraction liquid is extracted at a medium extraction temperature to obtain the second extraction liquid; and the third extraction process in which the coffee beans after obtaining the second extraction liquid is extracted at a high extraction temperature to obtain the third extraction liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a coffee beverage having an excellent flavor, especially an aroma.

[0002]

2. Description of the Related Art Coffee has been a favorite beverage around the world for a long time because of its unique aroma. The characteristic flavor of coffee is characterized by its aroma and flavor at the time of drinking, but the aroma drifting in a kitchen such as a general home or a coffee shop is also very important in talking about the taste of coffee. In addition to the scent of the extract itself extracted by the drip method, siphon method, espresso method, and water drip method, this scent also involves the scent generated from the ground beans. The amount of the flavor component released into the atmosphere is 40 times the total flavor component of coffee.
~ 50% (CO by RJClark
FFEE, Volume 2: Technology, P208, ELSEVIER APPLIED
SCIENCE (1987)).

[0003] On the other hand, canned coffee and liquid coffee in containers are obtained by grinding roasted beans in an industrial mill, storing them appropriately in silos for storage, collecting them in accordance with a production plan, and generally preparing one part of coffee beans. And drip extraction using hot water of 7 to 16 parts and filtering using a paper filter, a filter cloth, a mesh (mesh) or the like, and providing the extracted liquid in a container. The provision of industrial coffee beverages is more pulverized,
Since the size of the extraction device is large, the elapsed time after grinding, the extraction time is long, and the temperature at the time of extraction is maintained at a high temperature, the coffee obtained by evaporating or oxidizing low-boiling aroma components of the extract is obtained The taste and aroma of beverages tend to be poor.
Furthermore, the aroma generated from the ground beans in the kitchen where coffee is extracted and the aroma generated during the extraction are almost volatilized during industrial pulverization and subsequent storage and extraction processes, and it is very difficult to reproduce.

On the other hand, in recent years, consumer needs have diversified,
At present, demands for not only easiness of commercial coffee drinks but also diversity of flavors are increasing.

[0005] In order to solve the above-mentioned problems and to prevent the evaporation and oxidation of coffee aroma and extract coffee having excellent taste and aroma in an industrial apparatus, coffee beans are extracted at a low extraction temperature. There is known a three-stage extraction method in which extraction is performed at a medium extraction temperature and finally at a high extraction temperature (JP-A-10-313785).

[0006]

However, Japanese Patent Application Laid-Open No.
Also in the method described in Japanese Patent Publication No. 0-313785, the scent generated from the ground beans and the scent generated during extraction are considered to be considerably volatilized in the pulverization, storage, and extraction steps.

Accordingly, an object of the present invention is to provide a coffee which can easily control the balance between acidity, bitterness and body while maintaining a fragrance which is easily volatilized in the pulverization and extraction steps, and which can respond to a variety of consumer needs. Is to provide a production method capable of industrially producing a large amount of.

[0008]

SUMMARY OF THE INVENTION The present invention is a method for producing a coffee beverage by extracting water or heated water from roasted coffee beans, and mixing the coffee beans with water. The first pulverized in a wet state is filled into an extractor and extracted at a low extraction temperature to produce a first extract.
An extraction step, in which the coffee beans after obtaining the first extract are extracted at a medium extraction temperature to produce a second extract.
An extraction step, and a third extraction step of extracting the coffee beans after obtaining the second extract at a high extraction temperature to produce a third extract, the method comprising:

The water used at the time of pulverizing the coffee beans includes water such as ion-exchanged water and distilled water. The water may be suitably mixed with a solvent such as alcohol or glycerin. By mixing these solvents, components that are hardly soluble in water can be eluted during pulverization.

The mixing ratio of coffee beans and water at the time of pulverization can be appropriately set according to the purpose, but is preferably 1 to 10 parts of water to 1 part of dry weight of the raw material beans,
More preferably, it is 5 parts.

[0011] The temperature of the water mixed with the coffee beans at the time of the pulverization is intended to extract not only the fragrance component but also a component exhibiting richness when the main purpose is to confine a low-boiling fragrance component. It can be set according to the purpose and the like, but is preferably 5 to 80 ° C.,
The temperature is more preferably 5 to 30 ° C. At a temperature of 30 ° C. or lower, it is possible to efficiently confine the scent of coffee beans that normally evaporates during grinding, and at a temperature of more than 30 ° C., it is possible to produce a fragrant scent by secondary heating from the scent of the coffee beans.

The first extraction step after the pulverization is performed at a low extraction temperature, preferably at an extraction temperature of 10 to 30 ° C. The purpose is to elute without changing the aroma of coffee beans by setting the extraction temperature to 30 ° C. or lower.

[0013] The second extraction step is performed at a medium extraction temperature, and the extraction temperature is preferably 30 to 65 ° C.
The temperature within the above range is a temperature suitable for extracting sour and bitter components in a well-balanced manner and controlling excessive dissolution.

[0014] The third extraction step is performed at a high extraction temperature, preferably at 65 ° C to 100 ° C. When the content is within the above range, a component that gives a rich feeling can be sufficiently provided. To extract at 95 ° C. or higher, it is necessary to pressurize the extractor. However, the third extraction step is particularly performed for 10
The temperature is not limited to 0 ° C.
As described above, the extraction temperature may be, for example, about 130 ° C., and a coffee liquid having a unique flavor different from the case of performing extraction only at normal pressure can be obtained.

The amount of water used in the extraction step is
In the extraction step, 2 to 6 parts of water is preferable for 1 part of the dry weight of the raw beans, in the second extraction step, 2 to 6 parts of heated water is preferable for 1 part of the dry weight of the raw beans, and the third extraction step In this case, 2 to 10 parts of heated water is preferable for 1 part of the dry weight of the raw material beans.

In addition, a general-purpose extractor can be used, but a piston flow type extractor is preferable. By supplying water for extraction by piston flow,
It is possible to accurately control the temperature of the extract and the amount of the extract.

The first to third extracts obtained in each of the three steps included in the present invention can be used as independent coffee liquors, or the extract of any two steps can be used at an arbitrary ratio. And can be used as a coffee liquid.

In the present invention, it is preferable to provide a mixing step of mixing all the extracts obtained in the first to third extraction steps.

In the present invention, a plurality of independent extraction devices are provided for each of the first to third extraction steps,
Although an extract for each step may be prepared, it is preferable that the first to third extraction steps are performed successively in the same extraction device. As a result, only one extraction device needs to be provided, leading to a reduction in manufacturing cost. In this case, the extracts obtained in each step are sequentially collected in separate containers and mixed as needed.

In the present invention, the pulverization and extraction are preferably carried out in an inert gas in consideration of the fact that aroma components of coffee are susceptible to oxidation. Alternatively, a method may be used in which the pressure in the entire apparatus is once reduced to remove oxygen, and then the pressure is reduced to normal pressure with an inert gas.

[Effects] According to the method for producing a coffee beverage of the present invention, water is mixed at the time of pulverizing the coffee beans, so that coffee can be prepared from the coffee beans at an ordinary household or a coffee shop as needed. The generated aroma can be confined in the paste or slurry of the ground beans and then filled into an extractor and eluted into the extract at a low extraction temperature. Further, by extracting at an extraction temperature at a medium temperature or an extraction temperature at a high temperature, an extract having a balance between taste and aroma and a sufficient richness is completed.

Further, by mixing at least three kinds of extracts obtained from each extraction step in the production method of the present invention in the mixing step, the extraction can be completed in a short time without losing the low-boiling aroma components. It is possible to produce a coffee beverage having excellent taste, aroma and balance.
In addition, by appropriately changing the mixing ratio, it is possible to provide a coffee beverage that can respond to various tastes.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a coffee beverage of the present invention will be described in detail.

The type of the coffee beans is not particularly limited, and examples thereof include Arabica, Robusta, and Rebellica. Beans in which a plurality of types are blended may be used.

The roasting of the coffee beans may be carried out by a known method and apparatus, and the degree of roasting can be appropriately selected according to the desired coffee beverage. However, in order to sufficiently extract the original aroma of roasted beans, the shorter the storage period after roasting, the better.

The apparatus used for grinding coffee beans is not particularly limited as long as wet grinding can be performed.
A type that can be pulverized in water in a short time without contact with outside air is preferable.

The method of pulverizing the coffee beans may be carried out by a method suitable for the apparatus so that the coffee beans and a predetermined amount of water are charged into the apparatus and the pulverization of the coffee beans is constantly performed in the presence of water. For example, a method using a pulverizer (Serendipita MKCA6-3) manufactured by Masuko Sangyo Co., Ltd. is described in Examples. The crushing environment is preferably cooled or heated appropriately so that the temperature of the water can be kept constant, and is preferably performed in an inert gas as described above.

The degree of pulverization of the coffee beans at this time is not particularly limited, and can be appropriately set according to the following extraction step.

The ground coffee beans are charged into an extractor generally used for extracting coffee. The extractor in this case is preferably a piston flow type extractor as described above. The extraction operation is also preferably performed in an inert gas as described above.

In the first extraction step in the present invention, it is preferable that 2 to 6 parts of water is supplied by a piston flow with respect to 1 part of the dry weight of the raw material beans and extracted with low-temperature water of 10 to 30 ° C. In this case, before sampling in the first extraction step, 10 to 30 ° C.
Is added to the extractor and extracted with low-temperature water at 10 to 30 ° C. When pulverized with water exceeding 30 ° C., the coffee beans may be cooled with the extractor after charging into the extractor. The extraction time is preferably from 1 to 10 minutes.

In the second extraction step in the present invention, it is preferable that 2 to 6 parts of heated water is supplied by a piston flow with respect to 1 part of the dry weight of the raw material beans, and the medium is extracted with 30 to 65 ° C. medium temperature water. In this case, 90 to 1 during the sampling in the first extraction step.
If water at 00 ° C is added and the temperature is adjusted to 30 to 65 ° C by mixing, the temperature can be easily adjusted. The extraction time is preferably from 1 to 10 minutes.

In the third extraction step in the present invention, it is preferable to feed 2 to 10 parts of heated water by a piston flow with respect to 1 part of the dry weight of the raw material beans, and to extract with hot water of 65 to 100 ° C. In this case, during the sampling of the second extraction step, 90
Water can be easily adjusted by adding water at １００100 ° C. and mixing the mixture at 65-100 ° C. Extraction time is 10-20
Minutes are preferred.

The first obtained in each of the three steps is as follows.
The third extract may be used as an independent coffee liquid, or the extract of any two steps may be mixed at an arbitrary ratio and used as a coffee liquid.
Alternatively, all of the first to third extracts may be mixed at an arbitrary ratio and used as a coffee liquid.

[0034] The coffee beverage produced in this manner is used as it is, or after adding a milk component, sugar or the like as needed, filling in a container such as a can or a PET bottle and sterilizing by heating. It is supplied to the market. Alternatively, the coffee liquid may be concentrated by an ordinary method and supplied to the market as concentrated coffee. In this case, it is diluted as needed and provided as a coffee beverage.

[0035]

Embodiments of the present invention will be described below.

Example 1 Roasted coffee beans 2.5k
g and twice the weight of the ion-exchanged water at 10 ° C. are fed to a pulverizer capable of performing wet pulverization with a constant volume (Merging Sangyo Co., Ltd., Serendipita MKCA6-3), a clearance of 2.5 mm, and a disk rotation speed. Wet ground coffee beans were prepared by constantly milling coffee beans in the presence of water under the conditions of 2000 rpm, a raw material supply speed of 3 kg / min, and a water supply speed of 3 kg / min.

The above-mentioned coffee beans are charged into an extractor, and the temperature is 20 ° C.
Of water is sent by a piston flow (laminar flow).
5.0 kg of the extract at ℃ was taken out and used as a first extract.

Next, during the first extraction, water at 98 ° C. is fed, and 5.0 kg of the second extract at 30 to 65 ° C. is taken into account in the extractor, taking into account heat transfer between liquid layers having different temperatures. Obtained.

Further, while the second extract was taken out, water was continuously added at 98 ° C. to obtain 25.0 kg of a third extract at 65-90 ° C.

The extraction is performed under the same conditions as the first extract and the first extract, the second extract and the third extract so that the combined concentration of the first extract, the second extract and the third extract is 22% based on coffee beans. Each of the mixed solutions obtained by adjusting the amount of the third extract was stored in a sealed container, sterilized by heating, and cooled to obtain an evaluation sample (Example product).

Comparative Example 1 Roasted Coffee Bean 2.5k
g from a conventional industrial mill (Nippon Granulator Co., Ltd.)
(Type GRN-202), and ground coffee beans were prepared. The first extract and the mixed solution extracted in the same manner as in Example 1 were used as comparative samples (comparative samples).

[Evaluation Test] (1) Sensory Evaluation The samples obtained in Examples and Comparative Examples were subjected to sensory evaluation at 20 ° C. Evaluation method, scent by 20 panelists,
Bitterness, acidity and richness were evaluated. The evaluation result is
：: very good, ：: good, Δ: normal, ×: bad.

(2) Gas Chromatography The odor components of the sample were analyzed by gas chromatography under the following conditions to calculate the total peak area.

(A) Sampling of Samples 10 ml of the samples obtained in Examples and Comparative Examples was 22 ml.
Was collected in a vial and sealed. The sealed vial was heated at 80 ° C. for 20 minutes with an autosampler for gas chromatography manufactured by Tekmar, introduced into a gas chromatograph, and analyzed.

(B) Measurement conditions Measuring device: Gas chromatography G-3000 manufactured by Hitachi Column: TC-WAX manufactured by GL Sciences Corporation
0.53 mm × 30 m Carrier gas: helium Carrier gas flow rate: 1 ml / min Column temperature: 40 ° C. for 5 minutes → 220 ° C. (heating at 5 ° C./min) Detector: FID.

1) Evaluation results-1 Table 1 shows the results of sensory evaluation and gas chromatography of the first extract of the product of the example and the first extract of the product of the comparative example.

[0047]

[Table 1] As shown in Table 1, the first extract using wet ground coffee beans (Example product) is also more sensitive to gas chromatography in sensory evaluation than the first extract using normal dry ground coffee beans (Comparative example product). Also shows that the quality and quantity of the aroma are excellent, and that the aroma inherent in roasted beans is sufficiently extracted and retained. In addition, the fact that the product of Example has not only a volatile scent but also a rich feeling indicates that components that contribute to the flavor spreading in the mouth after drinking are also extracted.

2) Evaluation result-2 For the mixed solution of the example product and the mixed solution of the comparative example product,
Table 2 shows the results of the sensory evaluation and gas chromatography.

[0049]

[Table 2] From Table 2, the mixed solution (Example product) produced by the three-stage extraction process using coffee beans ground in a humid atmosphere is different from the mixed solution of the Comparative example product mainly in the aroma component of coffee. It turns out that the flavor of the whole coffee is excellent. It can be seen that the present invention is a superior coffee extraction method as compared with the conventional extraction method.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Katsuya Yamagata 7-7-7 Minatojima Nakamachi, Chuo-ku, Kobe-shi, Hyogo UCC Ueshima Coffee Co., Ltd. Group General Planning Room (72) Inventor Hiroshi Kumori, Kobe-shi, Hyogo 7-7-7 Minatojima Nakamachi, Ward UCC Uejima Coffee Co., Ltd. Group General Planning Room (72) Inventor Yoshiyuki Kitashima 7-7-7 Minatojima Nakamachi, Chuo-ku, Kobe-shi, Hyogo UCC Uejima Coffee Co., Ltd. General Planning Room F-term (Reference) 4B027 FB22 FB24 FC01 FQ06 FQ19 FR04

Claims (7)

[Claims] 1. A method for producing a coffee beverage by adding water or heated water to roasted coffee beans and extracting the coffee beans, wherein the coffee beans are mixed with water and pulverized in a wet state. Filling the container, extracting at a low extraction temperature to produce a first extract, a first extraction step, extracting the coffee beans after obtaining the first extract at a medium extraction temperature A second extraction step of producing a second extract, and a third extraction step of extracting the coffee beans after obtaining the second extract at a high extraction temperature to produce a third extract. A method for producing a coffee beverage having the same. 2. The method for producing a coffee beverage according to claim 1, further comprising a mixing step of mixing the first to third extracts to obtain a coffee extract. 3. The method for producing a coffee beverage according to claim 1, wherein the mixing ratio of the coffee beans and water at the time of the pulverization is 1 to 10 parts of water with respect to 1 part of the dry weight of the raw material beans. 4. The method for producing a coffee beverage according to claim 1, wherein the temperature of the water mixed with the coffee beans at the time of the pulverization is 5 to 80 ° C. 5. The low-temperature extraction temperature in the first extraction step is 10 to 30 ° C., the medium-temperature extraction temperature in the second extraction step is 30 to 65 ° C., and the high-temperature extraction temperature in the third extraction step is The method for producing a coffee beverage according to any one of claims 1 to 4, wherein the temperature is 65C to 100C. 6. The first extraction step comprises the steps of:
Using 2 to 6 parts of water per part, and the second extraction step uses 2 to 6 parts of heated water with respect to 1 part of the dry weight of the raw material beans,
And the third extraction step is performed with respect to 1 part of the dry weight of the raw beans,
The method for producing a coffee beverage according to any one of claims 1 to 5, wherein 10 to 10 parts of heated water is used, and the extractor is a piston flow type extractor. 7. The method for producing a coffee beverage according to claim 1, wherein the first extraction step to the third extraction step are continuously performed in the same extraction device.