JP2005318812A - Method for producing coffee beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing coffee beverage having highly concentrated feeling without increasing the amount of coffee beans used. <P>SOLUTION: This method for producing the coffee beverage comprises a process of freezing roasted coffee beans and pulverizing the frozen roasted coffee beans to obtain pulverized coffee beans, and a process of preparing coffee liquid by formulating the pulverized coffee beans as a main raw material. A method for producing packaged coffee comprises a process of freezing roasted coffee beans, pulverizing the frozen roasted coffee beans to obtain pulverized coffee beans, and preparing coffee liquid by formulating the pulverized coffee beans as a main material; and a process of charging a vessel with the coffee liquid. A packaged coffee is obtained by the method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a coffee beverage. Specifically, the present invention relates to a method for producing a coffee beverage containing finely ground coffee beans.

  Generally, a coffee beverage is obtained by crushing roasted coffee beans and eluting soluble solids contained in the coffee beans with hot water. The solid content eluted under such conditions is usually 20-30% of the total coffee solid weight, and the remaining solid content is discarded as coffee grounds.

  In recent years, due to the preference for rich coffee beverages, a large amount of coffee beans have been extracted to produce coffee beverages. However, existing extraction equipment cannot easily extract a large amount of coffee beans. The reason is that it reduces production capacity and is not efficient. Furthermore, an increase in the amount of coffee beans used leads to an increase in the cost of producing coffee beverages.

  As countermeasures for increasing the amount of coffee beans used, an increase in the amount of solids extracted from coffee beans (improvement in yield) can be mentioned, but 30% is the limit for extraction under normal atmospheric pressure. In order to further improve the yield, a high-temperature and high-pressure extraction method (see Patent Documents 1 and 2) is employed, but this method requires dedicated equipment corresponding to high-temperature and high-pressure conditions. In addition, a high temperature and high pressure extract produces a heated odor accompanying hydrolysis and is not suitable for drinking as it is.

  As another method, a method of increasing the yield of extracted solids by finely grinding coffee beans can be employed. As a method for finely pulverizing coffee beans, a wet pulverization method (see Patent Documents 3 and 4) in which coffee beans are pulverized with water or oil and a dry pulverization method are known.

In the wet pulverization method, aroma components are scattered due to an increase in product temperature during pulverization, and the flavor of the obtained pulverized product may be lowered. On the other hand, in general dry pulverization, the coffee bean-derived lipid aggregates the fine powder in the pulverizer and cannot be refined to a desired particle size. Moreover, if a degreasing process is performed in advance to prevent such agglomeration, the aroma component of coffee contained in a large amount of lipid is lost.
Japanese Patent Laid-Open No. 2-119748 Japanese Patent Laid-Open No. 2-200147 JP-A-6-38681 JP 2003-23967 A

  In order to prevent an increase in cost due to an increase in the amount of coffee beans used in recent years, it is necessary to use the solid content contained in the coffee beans as a raw material more easily and in large quantities.

  Then, the objective of this invention is providing the manufacturing method of a coffee drink, etc. with a high rich feeling, without increasing the usage-amount of coffee beans.

  As a result of intensive research to solve the above problems, the present inventors have found that agglomeration of the pulverized product can be prevented by pulverizing the lipids contained in the coffee beans under freezing conditions, and the present invention has been completed. .

That is, the method for producing a coffee beverage of the present invention includes:
The method includes a step of freezing roasted coffee beans and pulverizing to obtain a coffee fine powder, and a step of blending the coffee fine powder as a main raw material to prepare a coffee liquid.

In addition, the method for producing a containerized coffee of the present invention,
A process of freezing roasted coffee beans and pulverizing to obtain fine coffee powder,
The method includes the steps of preparing a coffee liquid by blending the coffee fine powder as a main raw material, and filling the container with the coffee liquid.

  Preferred embodiments common to the two production methods are as follows.

  When the freezing is performed using liquid nitrogen, the coffee beans can be easily cooled to a cryogenic temperature of −100 ° C. or lower, preferably −130 ° C. or lower, more preferably −150 ° C. or lower. Is preferable because it proceeds efficiently and prevents loss of aroma components by grinding at extremely low temperatures.

  The coffee fine powder preferably has an average particle size of 20 μm or less, more preferably 1 to 20 μm. At the same time, the maximum particle size is preferably 150 μm or less, more preferably 50 to 100 μm. It is preferable to use a fine powder having such a particle size as the main raw material because there is no rough feeling during beverages and no precipitation occurs during distribution storage.

  When the said coffee liquid contains a dispersing agent, precipitation generation | occurrence | production is further suppressed and it is preferable.

  It is preferable that the compounding quantity of the said coffee fine powder is 3-30 g per 1000 ml of water, and it is more preferable that it is 5-20 g. If it is less than 3 g, the flavor as a coffee beverage will be reduced, and if it exceeds 30 g, the richness of the coffee will be too strong, and conversely, the flavor may not be felt.

  In the method for producing coffee in a container, the container is preferably a can.

  Moreover, the coffee in a container of the present invention is obtained by the method for producing a coffee in a container.

  According to the method for producing a coffee beverage of the present invention, it becomes possible to use coffee beans as a main raw material by freezing and pulverizing roasted coffee beans, compared with the case of using a conventional extract. A flavorful coffee drink with a rich feeling can be produced with a small amount of coffee beans. Moreover, the produced coffee beverage has a smooth tactile sensation so as not to feel that the whole amount of the coffee fine powder is blended. When the usage amount is 3 to 30 g per 1000 ml of water, a coffee beverage that produces an equivalent flavor can be produced with a usage amount of about 10 to 50% compared to a conventional coffee beverage using an extract.

  According to the method for producing coffee in a container of the present invention, a small amount of coffee beans are used compared to the case of using a conventional extract by filling a container with a coffee drink obtained by the method for producing a coffee beverage. It is possible to produce a coffee with a rich flavor and a rich flavor.

  Moreover, according to the coffee in a container of the present invention, it is produced by the method for producing a coffee in a container, so that it has a rich feeling not found in a conventional coffee drink in a container. When the coffee in a container of the present invention is canned coffee, it can be stored for a long period of time with a high degree of sealing, and a full-fledged coffee beverage can be easily provided in a chilled state, a room temperature, or a heated state.

  The method for producing a coffee beverage of the present invention is characterized in that roasted coffee beans are finely pulverized in a frozen state, and the total amount of finely pulverized coffee is mixed with water to produce a product.

  The kind of coffee beans used in the present invention is not particularly limited, and examples thereof include arabica, Robusta, and Riberica. You may use the bean which blended several kinds.

  In the present invention, in order to use the entire amount of coffee beans for drinking, it is preferable to sufficiently remove impurities such as parchment of coffee and silver skin from the surface of the beans.

  The removal method may be performed by a known method such as washing with water, ultrasonic cleaning, polishing (skin polishing).

  Coffee beans may be roasted by a known method and apparatus, and the degree of roasting can be appropriately selected according to the purpose.

  When using the whole amount of coffee beans as a coffee beverage, it is essential to reduce the feeling of foreign matter due to precipitation and fine powder during drinking. For this purpose, it is necessary to make roasted coffee beans into fine coffee powder adjusted to a certain particle size distribution.

  The preferred particle size distribution required in the present invention is that the coffee fine powder has an average particle size of 20 μm or less and a maximum particle size of 150 μm or less, more preferably an average particle size of 1 to 20 μm and a maximum particle size of 50-100 μm. If the coffee fine powder having such a particle size distribution is used as the main ingredient of the coffee beverage, there is no feeling of roughness and the occurrence of precipitation is suppressed.

  The average particle size is a particle size measured by a laser diffraction scattering method and the value in the integrated particle size distribution is equivalent to 50%, and the maximum particle size is the maximum value of the integrated particle size distribution.

  As a method for finely pulverizing coffee, a method of finely pulverizing roasted coffee beans in a frozen state is adopted. The coffee beans may be frozen by cooling the coffee beans below the temperature at which the lipid contained in the coffee beans freezes, and is usually −100 ° C. or lower, preferably −130 ° C. or lower, more preferably −150 ° C. or lower. Freezing to -100 ° C. or lower is preferable because the lipid solidifies and the increase in the viscosity of the coffee powder is suppressed. The freezing method is not particularly limited, and includes freezing in a freezer, freezing with dry ice, freezing with liquid nitrogen, etc., but it can be cooled to extremely low temperatures in a short time and has a coffee flavor. Freezing with liquid nitrogen that does not change the temperature is preferred.

  The method for finely pulverizing the coffee beans after freezing is in accordance with a known method, but is preferably pulverized with an apparatus capable of being pulverized at a low temperature, for example, an impact mill. In the present invention, the fine grinding step can be repeated twice or more until the desired particle size distribution is achieved while determining the degree of fine grinding. Alternatively, the finely pulverized product may be passed through a predetermined sieve and sized so that the maximum particle size is within the above range.

  In this way, fine coffee powder is obtained.

  Next, the coffee fine powder is blended as a main raw material to prepare a coffee liquid. The blending amount of the coffee fine powder is 3 to 30 g, preferably 5 to 20 g, per 1000 ml of water. If it is less than 3 g, the flavor of the coffee becomes poor, and if it exceeds 30 g, the coffee has a strong tendency to be too strong.

  The water used for the coffee liquor in the present invention is not particularly limited, such as tap water, ion exchange water, and distilled water.

  The coffee suspension containing the coffee fine powder may be used as it is as a coffee liquid, or sugar, milk, fragrance and the like may be added as necessary to obtain a coffee liquid.

  Furthermore, in order to prevent precipitation of finely pulverized products during storage and drinking, it is preferable to add an appropriate amount of a dispersant to the coffee liquid. Examples of the dispersant include stabilizers such as crystalline cellulose, carrageenan and sodium alginate, and emulsifiers whose hydrophobic groups are edible oils or fatty acids and whose hydrophilic groups are polyhydric alcohols. A commercially available product can be suitably used as the dispersant.

  Moreover, this invention provides the manufacturing method of the coffee in a container including the process of filling the container with the said coffee liquid.

  The container is not particularly limited as long as it is usually used for liquid coffee, but cans such as aluminum cans and steel cans, paper containers such as tetra packs, resin containers such as pack-in boxes, etc. A can is preferable because it has a high sealing degree and can be used in a chilled state, a room temperature, or a heated state.

  The method of filling the container can be appropriately performed by a known method depending on the container to be used.

[Example]
EXAMPLES Hereinafter, although an Example etc. demonstrate this invention in detail, this invention is not limited at all by these Examples.

[Example 1]
The roasted coffee beans were cooled with liquid nitrogen and finely pulverized with an impact mill (sample mill (SAM), manufactured by Nara Machinery Co., Ltd.) in a frozen state at −105 ° C. When the particle size of the obtained coffee fine powder was measured by a laser diffraction method (model / LA-920 wet manufactured by Horiba Seisakusho), it was a coffee fine powder having an average particle size of 18.5 μm and a maximum particle size of 101 μm. It was.

  6.3 g of the coffee fine powder was collected as coffee solids, and 13 g of whole milk powder, 4 g of skim milk powder and 62.5 g of sucrose were mixed with warm water. Next, after adding 1.0 g of sugar ester (Mitsubishi Chemical Foods Co., Ltd.) and 2.2 g of Sunsoft V202 (Taiyo Kagaku) as emulsifiers, sodium bicarbonate is added to adjust the pH to 7.2. The volume was increased to 1000 ml.

  The prepared solution was filled into a 190 g can at 90 ° C., then sterilized by retort at 121.1 ° C. for 30 minutes, and cooled to produce canned coffee.

[Example 2]
In Example 1, canned coffee was produced in the same manner as in Example 1 except that 12.6 g of fine coffee powder was used.

[Example 3]
In Example 1, canned coffee was produced in the same manner as in Example 1 except that 25.2 g of fine coffee powder was used.

[Comparative Example 1]
670 g of hot water was added to 42 g of roasted coffee beans crushed according to a conventional method to obtain 580 g of a coffee solution. It was 12.6g when solid content of the obtained coffee solution was measured by the atmospheric pressure heating drying method. The yield of coffee solids in this case was 30%.

  The coffee solution is mixed with 13 g of whole milk powder, 4 g of skim milk powder and 62.5 g of sucrose, and then 1.0 g of sugar ester and 2.5 g of Sunsoft V202 are added as an emulsifier, and then sodium bicarbonate is added. The pH was adjusted to 7.2 and the total volume was made up to 1000 ml.

  The prepared solution was filled into a 190 g can at 90 ° C., then sterilized by retort at 121.1 ° C. for 30 minutes, cooled to produce canned coffee, and used as a comparative sample.

(Comparison of coffee beans usage)
The canned coffee produced in Examples 1 to 3 and Comparative Example 1 was adjusted to 20 ° C., and a sensory test based on a difference in the amount of coffee beans used was performed by a specialized panelist. The results are shown in Table 1.

表１より、焙煎豆使用量が比較例１（通常品）に比べて約３０％の使用量に相当する実施例２のコーヒー飲料は、比較例１のコーヒー飲料と同等の液性を示した。専門パネラーによる官能評価では、実施例１および２のコーヒー飲料が比較例１のものと同等の評価を得た。また、実施例１および２の飲料はざらつき感を感じなかった。さらに豆の使用量を増やした実施例３のコーヒー飲料は、通常品より固形濃度が高くコーヒー感が強くなるが、ざらつき感が感じられ、やや食感が低下する傾向があった。

From Table 1, the coffee beverage of Example 2 in which the amount of roasted beans used corresponds to the amount used of about 30% compared to Comparative Example 1 (ordinary product) shows the same liquidity as the coffee beverage of Comparative Example 1. It was. In sensory evaluation by a specialized panelist, the coffee beverages of Examples 1 and 2 obtained the same evaluation as that of Comparative Example 1. In addition, the beverages of Examples 1 and 2 did not feel rough. Furthermore, although the coffee drink of Example 3 which increased the usage-amount of beans had a solid concentration higher than a normal product, and a coffee feeling became strong, there existed a feeling of rough feeling and there existed a tendency for food texture to fall a little.

  From the above results, it can be seen that if all the roasted coffee beans are used according to the present invention, an equivalent coffee beverage can be produced in an amount of about 15% to 30% of the conventional coffee bean usage.

[Comparative Example 2]
The roasted coffee beans and water were mixed at a weight ratio of 26:74, and coarsely pulverized with a disk-type mill (trade name: Serendipita Mini, manufactured by Masuko Sangyo Co., Ltd.). A 4% by weight polysaccharide-degrading enzyme (Cellulosin GM5: manufactured by Hankyu Bioindustry, 10000 units / g) of roasted coffee beans was added to the obtained coffee suspension, and enzyme treatment was performed at 60 ° C. for 60 minutes, and 90 ° C. For 10 minutes to inactivate the enzyme.

  Next, the coffee suspension after the enzyme treatment is finely pulverized by a wet pulverizer (NVM type, manufactured by Imex Co., Ltd.) containing ceramic beads having a diameter of about 0.5 mm. Obtained. The obtained coffee suspension had a particle size distribution with a solid content of 26% by weight, an average particle size of 9 μm, and a maximum particle size of 124 μm.

  12.6 g of the finely pulverized coffee suspension was collected as coffee solids, and 13 g of whole milk powder, 4 g of skim milk powder and 62.5 g of sucrose were mixed with warm water. Next, after adding 1.0 g of sugar ester and 2.5 g of Sunsoft V202 as an emulsifier, sodium bicarbonate was added to adjust pH to 7.2, and the total amount was made up to 1000 ml.

  After the prepared solution was filled into a 190 g can at 90 ° C., it was sterilized by retort at 121.1 ° C. for 30 minutes and cooled to produce a can coffee, which was used as a comparative sample.

(Comparison of grinding methods)
In order to compare the coffee pulverization method used for the fine powder coffee beverage, the canned coffee of Example 2 and Comparative Example 2 was adjusted to 20 ° C., and a sensory test based on the difference in the coffee bean pulverization method was performed by a specialized panelist. . The results are shown in Table 2.

表２より、湿式にて微粉砕したコーヒー微粉末を使用した比較例２では、粉砕中の品温上昇により香気成分が飛散してコーヒー微粉末の風味が低下し、この結果、製造された缶コーヒーは、凍結粉砕によって製造された実施例２の缶コーヒーと比較すると、コーヒー固形量は同等であっても、香りなどの風味が乏しいことがわかる。

From Table 2, in Comparative Example 2 using finely pulverized coffee fine powder, aroma components are scattered due to an increase in product temperature during pulverization, and the flavor of the fine coffee powder is reduced. As a result, the produced can Compared to the canned coffee of Example 2 produced by freeze pulverization, the coffee is found to have poor flavor such as aroma even if the coffee solid amount is the same.

[Example 4]
In Example 1, canned coffee was produced in the same manner as in Example 1 except that 1.0 g of sugar ester alone was added as an emulsifier.

(Comparison of precipitation)
After the canned coffee of Example 1 and the canned coffee of Example 4 were allowed to stand at 20 ° C. for 30 minutes, the amount of precipitate adhering to the bottom of the can and the effect of the dispersant were compared.

  As a result, no precipitation at the bottom of the can was observed in Example 2 in which two types of emulsifiers, sugar ester and Sunsoft V202, were used as the dispersant. However, in Example 3 where only one type of emulsifier was used as a dispersant, solids such as fine powder were precipitated on the bottom of the can after drinking. From this, it can be seen that the use of two or more dispersants such as emulsifiers is effective in preventing precipitation of finely ground coffee.

Claims (12)

A method for producing a coffee beverage, comprising: freezing roasted coffee beans and finely pulverizing to obtain fine coffee powder; and blending the fine coffee powder as a main raw material to prepare a coffee liquid. The manufacturing method according to claim 1, wherein the freezing is performed using liquid nitrogen. The method according to claim 1 or 2, wherein the coffee fine powder has an average particle size of 20 µm or less and a maximum particle size of 150 µm or less. The production method according to any one of claims 1 to 3, wherein a blending amount of the coffee fine powder is 3 to 30 g per 1000 ml of water. The manufacturing method in any one of Claims 1-4 in which the said coffee liquid contains a dispersing agent. A process of freezing roasted coffee beans and pulverizing to obtain fine coffee powder,
A method for producing coffee in a container, comprising: blending the fine coffee powder as a main raw material to prepare a coffee liquid; and filling the container with the coffee liquid. The manufacturing method according to claim 6, wherein the freezing is performed using liquid nitrogen. The production method according to claim 6 or 7, wherein the coffee fine powder has an average particle size of 20 µm or less and a maximum particle size of 150 µm or less. The production method according to any one of claims 6 to 8, wherein a blending amount of the coffee fine powder is 3 to 30 g per 1000 ml of water. The manufacturing method in any one of Claims 6-9 in which the said coffee liquid contains a dispersing agent. The manufacturing method according to claim 6, wherein the container is a can. The coffee in a container obtained by the manufacturing method in any one of Claims 6-11.