JP2016077197A - Composite admixture for drink extraction, production method therefor, and drink additive retaining particle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composite admixture for drink extraction in which a various kinds of additives can be added in an amount as required without the use of an emulsifier or an excipient or the like, as well as a plurality of kinds of additives can also be incorporated and added in an amount as desired.SOLUTION: Provided is a composite admixture for drink extraction including: a drink extraction particle 5 that contains a component to be extracted by free water and in which an extraction liquid 10 is to be served for drinking; and an additive retaining particle 6 in which an additive component to be added to the extraction liquid 10 extracted from the drink extraction particle, is retained, and in which the drink extraction particle and the additive retaining particle are mixed in a predetermined blend ratio, as well as they are so composed that as soon as the extraction liquid is extracted, at the same time the additive component is added to the extraction liquid.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a composite mixture for beverage extraction, a method for producing a composite mixture for beverage extraction, and beverage additive-retaining particles. Specifically, the present invention relates to a drinking extraction composite mixture and the like, which are configured so that additives are extracted simultaneously when extracting koji or black tea.

  Various flavors are added to koji and black tea for drinking. The said flavor generally says the additive which adds the sensation which arises when putting in the mouth, such as the fragrance of food, taste, and texture. In the case of candy, for example, milk, chocolate, cocoa, cinnamon, caramel, sugar, honey and the like are often used as additives.

  In the case of koji, which is drunk immediately after being extracted from roasted ground beans, the liquid or powdery additive is often added to the koji extract. On the other hand, the flavor components are added to the beans before and after roasting, and from the ground bean mixture in which the beans are mixed with the flavor ingredients (raw ingredients including additive ingredients) There is a case in which a method of holding a solution or the like including a spray is held.

JP 2011-155868 A JP 2000-50800 A

  Additives added to beverages extracted by allowing water or hot water to act on powdered grains such as ground beans must be able to be processed into liquid or easily dissolved powder. For this reason, it was difficult to use what was difficult to extract an additive component, and what was difficult to liquefy or pulverize as an additive.

  Natural flavor components (additive components) are often difficult to liquefy or powder as they are. For this reason, the processing additive which is not related to flavor components, such as an emulsifier, a viscosity adjustment, and an excipient | filler, is needed. However, these processing additives often reduce the function of the flavor component and impair the flavor of the strawberry beverage.

  In addition, for example, flavor components related to scents are often refined and extracted, and the amount of additives is extremely small. For this reason, bulking agents such as moisture and excipients are necessary, and the ratio of these agents becomes very large. Moreover, if an additive not related to flavor components such as a bulking agent is added, the flavor of the koji itself may be greatly reduced.

  Furthermore, each additive has different characteristics. For example, there are water-soluble ones and oily ones. In particular, the flavor component added is often retained in the oil. Water-soluble additives are mixed relatively easily into the koji extract, but if the oily additive is added to the koji extract or the like as it is, the oil will float on the surface of the koji extract and flavor components such as flavor will be added. It is difficult to disperse the whole extract. For example, in nuts such as almonds, flavor components are often contained in the squeezed oil, but if this squeezed oil is added to the koji extract, etc., the oil and fat will float on the surface and the appearance will be poor. There is no scent component and it will fly away. In addition, it is difficult to uniformly add the almond flavor to the koji extract. On the other hand, it is conceivable to refine the fat and oil containing the flavor component and extract only the flavor component, but it is difficult to sufficiently extract the flavor component contained in the fat and oil, and as described above, the filler and emulsifier Additives such as are required.

  On the other hand, it is also conceivable that solid flavor raw materials are pulverized and mixed with ground beans and the like, and the flavor components are extracted at the same time as the beverage is extracted. However, there are limited flavor raw materials that can be directly mixed with ground beans.

  In addition, when the additive is stored or added to the soot, a separate storage container or the like is required. For this reason, handling may become troublesome. In addition, when a plurality of additives are added, a plurality of containers are required.

  The present invention has been devised in order to solve the above-mentioned problems, and various additives can be added in a desired amount without using an emulsifier or an excipient, and a plurality of types of additives can be added in desired amounts. It aims at providing the composite mixture for drink extraction which can also mix | blend and add.

  The invention of the present application includes a component extracted by moisture, a beverage extract particle in which the extract is used for drinking, and an additive retention in which an additive component added to the extract extracted from the beverage extract particle is retained The beverage extract particles and the additive-holding particles are mixed at a predetermined blending ratio, and at the same time the extract is extracted, the additive component is added to the extract. It is based on the composite mixture for drink extraction comprised as mentioned above.

  It is possible to extract the beverage extract without changing the conventional extraction method or equipment by holding the additive in the additive-holding particles and extracting the additive at the same time as extracting the beverage extract. It becomes. Further, there is no need for a separate container or the like for storing the additive. For this reason, the drink which added the additive can be obtained more easily.

  In this invention, a drink extract and an additive component can be extracted in the state by which the additive holding | maintenance particle | grains were uniformly mixed with drink extract particles, such as ground beans. For this reason, it becomes possible to disperse | distribute an additive component uniformly in a drink extract. In particular, when an additive component such as a fragrance is held in the fat and oil squeezed from the additive raw material, the oil is added to the oil in a state where the oil is held in the additive holding particle, beverage extraction particle, or paper filter. The additive component (flavor component) contained can be added to the extract. For this reason, it is possible to prevent the oil component containing the additive component from floating on the surface of the extract, or to reduce the floating amount. Moreover, since the additive-holding particles holding the fats and oils are allowed to act on moisture in a state of being uniformly mixed with the beverage extraction particles, the surface area of the fats and oils in contact with the water becomes very large, and the additive component (flavor component) ) Can be extracted efficiently.

  Moreover, the drink extract liquid which added the desired amount of the desired additive can be obtained only by mixing and extracting the additive holding particles into the drink extract particles. For this reason, the drink which mix | blended multiple types of additive according to liking can also be obtained easily.

  Furthermore, the additive component is directly added to the beverage extract by water (water, hot water, hot water) used during extraction. For this reason, it becomes possible to add an additive to a drink extract, without using an emulsifier, a thickener, an excipient | filler, etc. Therefore, the component which impairs the flavor of a drink is not mixed. Moreover, even if the addition amount of the additive is very small, it can be easily added without using an extender or the like.

  The kind and form of the beverage extraction particles are not particularly limited. For example, roasted ground beans or dried tea leaves such as black tea can be employed. Further, the particle size of the beverage extraction particles is not particularly limited. For example, in the case of straw, it can be applied to ground beans with various particle sizes corresponding to various extraction methods such as percolator, nel drip, paper, siphon, espresso, turkish. Further, the present invention can be applied not only to straight straw but also to ground beans of blended straw using a plurality of kinds of ground beans.

  The material and form of the additive-holding particles are not particularly limited. At the time of extraction, ingredients that degrade the quality of the extracted liquid extracted from beverage extracted particles such as ground beans are leached, and conversely, additive-retaining particles are removed from materials that do not adsorb additive components (flavor components). It is desirable to form. In addition, leaching of components that do not degrade the quality of the extract is allowed.

  The particle size and form of the additive-holding particles are not particularly limited. It is preferable to form with the same particle size as the said drink extraction particle | grains. The diameter of the additive-retaining particles can be configured to be the average diameter of the beverage extraction particles. Furthermore, it is preferable that the diameter of the additive-holding particles and the distribution thereof be configured to be the same as the beverage extraction particles. By forming with the same particle size as the beverage extraction particles, it is possible to cause the additive-extracting particles to act in the same manner as the moisture for extracting the extract liquid acts on the beverage extraction particles. For this reason, it is possible to extract the extract without changing the extraction method or procedure.

  By forming the additive-holding particles in a solid state and coating the outer peripheral portion with the additive component or a substance containing the additive component, the additive can be held. Further, the additive-holding particles can be formed from a porous body, and the additive component can be held in the internal pores.

  By employing the additive-holding particles, the additive can be stably held, and the additive can be extracted in the same manner as the beverage extract is extracted. In particular, by adopting porous additive-retaining particles, a large amount of additive can be retained in the pores.

  Moreover, since an additive can be directly hold | maintained at additive holding particle | grains, it is not necessary to use a thickener, an excipient | filler, a bulking agent, etc. For this reason, it becomes possible to add an additive, without inhibiting the flavor etc. of a drink extract. Moreover, the addition amount of the additive with respect to an extract can be easily adjusted by adjusting the mixture ratio of an additive holding particle. Furthermore, it becomes easy to add a small amount or a small amount of an additive to the extract.

  Furthermore, since it is possible to simultaneously extract the beverage and the additive in a state where the additive-holding particles are uniformly mixed with the beverage extraction particles, it is possible to add the additive in a state of being uniformly dispersed in the extract. Moreover, even if it is an oil-like additive component, it becomes possible to add a flavor component uniformly to an extract, without using an emulsifier.

  The additive holding particles can be formed from an inorganic material and / or an organic material. Various ceramic particles can be used as the inorganic material. Silicon-based porous ceramic particles can be employed as inexpensive ceramic particles. Moreover, as an organic material, for example, porous polyethylene particles having heat resistance can be employed. In addition, additive-carrying particles can be formed from various natural materials. For example, porous carbon particles such as activated carbon having a low adsorption function and various fibrous particles can be employed. The porosity of these porous additive-carrying particles is not particularly limited, but it is preferable to employ those having 15 to 80%.

  As the additive-holding particles, those formed from natural materials are preferably employed. For example, additive-carrying particles can be formed using a dried plant fiber tissue.

  Beverage extraction particles from which beverages are extracted can also be used as the additive-holding particles. For example, ground bean for extracting the koji extract can be used. When ground beans are used as beverage extraction particles, ground beans after component extraction or ground beans before component extraction can be employed as the additive-holding particles. The roasted ground beans after roasting are porous bodies having continuous pores having a relatively large porosity (15 to 80%). Further, the ground bean after extraction of the persimmon component has a higher porosity. For this reason, an additive component can be hold | maintained to the void | hole of these ground bean particles. Moreover, the use of ground bean of the same type as the beverage extraction particles used for beverage extraction as additive-holding particles also reduces the risk of leaching out components that lower the flavor of the extract. In addition, by using ground beans after extraction, resources that have been discarded up to now can be reused.

  The kind of additive can be selected according to the beverage to be extracted. For example, in the case of koji, an additive containing sugar, a sugar such as sugar or honey, a scent component such as cinnamon, a nut flavor component such as almond, or a fruit flavor component can be employed. Moreover, in the case of black tea, the additive containing a milk component, sugar content, a lemon, and an herb component can be employ | adopted. The form of the additive is not particularly limited. For example, additives extracted from natural raw materials can be used as they are. Moreover, what refine | purified the additive extracted from the natural component, for example, essence oil etc., can be utilized. Furthermore, an additive that could not be added to the extracted beverage as it is can also be employed. For example, pressing oil obtained from nuts is held in the additive-holding particles, and the oil content is held in the additive-holding particles, that is, the oil is prevented from flowing out into the extract or spilled out. It is also possible to add the additive component (flavor component) in the oil to the beverage extract while reducing the amount to be added.

  The additive raw material made into a paste can be coated and held on the outer periphery of the additive-holding particles. For example, when nuts are finely pulverized, they are often made into a paste due to a large oil component. When such an additive having a large amount of oil and fat components is added to the extracted beverage extract as it is, the powder particles float on the surface of the extract along with the oil and fat, so that the appearance is poor, and the additive components ( It may be difficult to disperse the flavor component) in the beverage extract. By holding the additive raw material pasted in the additive-holding particles, the contact area between the additive consisting of the solid component and the oil and fat component and moisture increases, and the addition in the solid component and fat and oil constituting the paste The agent component (flavor component) can be efficiently added to the extract. In addition, it is possible to add an additive component (flavor component) to the extract in a state where the solid component and oil / fat are held in the additive-holding particles. For this reason, it becomes possible to add the target additive component (flavor component) to the beverage extract without causing fat or oil to float on the surface of the beverage extract. Moreover, it becomes possible to add the additive component (flavor component) which is not contained in fats and oils to an extract, and it becomes possible to provide a beverage with an unprecedented flavor.

  In addition, various additive components can be microencapsulated and then held on the additive-holding particles. Preservability can be improved by holding the additive encapsulated in microencapsulated additive. The capsule material constituting the microcapsule may be configured so as to be destroyed by the action of warm water or the like while being held in the additive-holding particles, so that the capsule material is not mixed with the extract. It becomes possible. As the microcapsule, various materials provided for food can be employed.

  Furthermore, a protective coating layer covering the outer periphery of the additive-holding particles holding the additive can also be provided. By providing the protective coating layer, it is possible to effectively prevent alteration and volatilization of the additive, and the storage stability is enhanced. Moreover, while the material which comprises the said protective coating layer is destroyed with a water | moisture content, while an additive is discharge | released, it can also prevent mixing in a drink with the filter which filters the said additive and drink extraction particle | grains. .

  In addition to the additive-carrying particles that hold the additive, the additive raw material particles from which the additive component is extracted can be configured to include an additive raw material granule that has been pulverized to a predetermined particle size. For example, an additive extracted from an additive raw material or a refined additive is effective when an additive component (flavor component) that cannot bring out a subtle flavor is added. For example, nut flavors such as almonds are difficult to form by completely extracting the additive components. On the other hand, it is difficult to add a necessary amount of flavor components to beverages from only solid particles. When such a flavor component is added, it is effective to combine the additive raw material granule and the additive-holding particles holding the additive extracted from the additive raw material.

  The beverage extraction composite mixture according to the present invention provides a step of preparing beverage extraction particles to be used for drinking an extract extracted by moisture, and an additive holding particle having substantially the same particle size as the beverage extraction particles. Mixing to obtain a composite mixture for beverage extraction by mixing a step, an additive component holding step for holding the additive component in the additive holding particles, and the beverage extraction particles and the additive holding particles in a predetermined ratio It is manufactured including the process.

  The process of preparing the said drink extraction particle | grain is performed various processes according to the kind of drink. For example, in the case of koji, a roasting process, a crushing process, and the like are included. Moreover, in a black tea, a drying process, a fermentation process, etc. are included.

  The step of preparing the additive-holding particles includes a manufacturing step of the additive-holding particles. In the case of additive-holding particles formed from natural materials, a drying step, a step of extracting an extract to make it porous, and the like are included.

  Various processes can be employed as the additive component holding process. When holding a liquid additive, an impregnation process or a coating process can be employed. Moreover, in the case of a fragrance component etc., a vapor deposition process is also employable. In order to increase the holding amount, the additive component holding step may include a pressure reducing step.

  Furthermore, the protective layer formation process which provides a protective layer in the outer periphery of the additive holding particle | grains hold | maintained the said additive can also be included.

  Various additives can be added to a beverage extract without using an excipient or a bulking agent, and a beverage can be extracted without changing the conventional extraction method or instrument.

It is a figure which shows the state which is extracting the drink from the composite mixture for drink extraction which concerns on this invention. It is an enlarged view which shows typically the state of the composite mixture for drink extraction which concerns on 1st Embodiment. It is an enlarged view which shows typically the state of the composite mixture for drink extraction which concerns on 2nd Embodiment. It is an enlarged view which shows typically the state of the composite mixture for drink extraction which concerns on 3rd Embodiment. It is a flowchart which shows the outline | summary of the manufacturing method of the composite mixture for drink extraction which concerns on this invention. It is a flowchart which shows the manufacturing method at the time of applying this invention to the complex mixture for strawberry drink extraction. It is a figure which shows the cross section of another additive holding particle. It is a figure which shows the cross section of another additive holding particle.

  Hereinafter, embodiments according to the present invention will be described with reference to the drawings.

  FIG. 1 shows an example in which the present invention is applied to the case of extracting soot using a paper filter and a dripper.

  A dripper 2 having a truncated conical recess is placed on the server 4, and a paper filter 3 is set in the dripper 2, and ground beans are put into the paper filter 3 for a required number of people. By pouring hot water 11 from above the dripper 2 using the pot 12, the koji extract 10 is extracted into the server 4.

  As shown in FIG. 2, in this embodiment, the koji extract added with the additive by using the koji extraction composite mixture 1 in which the additive holding particles 6 are mixed with the conventional koji beans 5 at a predetermined ratio. Try to get 10.

  The ground ground beans 5 are obtained by grinding roasted ground beans to a predetermined particle size. The particle size of the ground bean 5 is not particularly limited. Various grain sizes can be employed depending on the type of soybean, the extraction method, and the equipment used. For example, when extracting using a paper filter like this embodiment, ground beans with a particle diameter of about 0.5 to 1.0 mm are used. Although there is no JIS standard for ground beans, there is a straw mesh particle size standard recommended by the US Department of Commerce.

  The kind of ground bean 5 is not particularly limited. It is possible to employ a ground bean for straight straw made of one kind of ground beans, or a ground bean for blended straw made by blending a plurality of kinds of ground beans.

  The additive-holding particles 6 are formed from a porous body having continuous pores. The additive-holding particles 6 can be formed from various materials depending on the type of additive. In this embodiment, almond oil is used as an additive, and ground bean particles are used as the additive-holding particles. Since the ground beans are roasted, they are porous bodies from which volatile components such as moisture have been removed. For this reason, various additives can be held in the porous pores. In addition, the ground beans after the extraction of the koji component has a higher porosity and can retain a larger amount of the additive component. In addition, it is preferable to employ | adopt what has a porosity of 15-80% as said ground bean. The porosity can be adjusted according to the roasting degree or the like. It is also possible to employ porous particles such as activated carbon having a low adsorption capacity.

  Almond oil as an additive used in the present embodiment can be obtained, for example, by squeezing roasted almond beans. The additive component (almond flavor) for adding flavor to the koji is a component contained in the almond oil. Conventionally, there has been provided a flavor essence in which an essence component purified from the almond oil or the like is contained in a solvent. However, the subtle flavor of almonds could not be added to the koji. Almond oil can also be added directly to the cocoon, but the oil content is floating on the surface of the cocoon extract, so that it does not look good, and it is difficult to disperse the flavor components in the cocoon extract.

  The almond oil has good compatibility with the surface characteristics of the roasted peas, and the roasted peas can be easily filled into the pores by immersing the roasted peas in the almond oil. Moreover, a larger amount of almond oil can be filled by using dried ground beans after extracting the straw component. As shown in FIG. 2, the almond oil as the additive 7 is held in the holes 7 in the ground beans as the additive holding particles 6. Furthermore, in addition to the almond oil, butter or the like can be added as an additive. Almond oil and butter are compatible with each other, and a savory beverage with a better flavor can be obtained. For example, an additive in which almond oil and butter are mixed at a mixing ratio (mass ratio) of 2: 1 can be employed.

  A predetermined amount of the additive-holding particles 6 obtained by pulverizing the coffee beans filled with almond oil is added to the coffee beans 5. Although a mixture ratio is not specifically limited, It is preferable to mix 5 volume%-25 volume% of the whole complex mixture for grape drink extraction. In addition, the said mixture ratio can be changed according to the quantity of the additive which can be hold | maintained at the said additive holding particle.

  When hot water is poured from the pot 12 into the composite mixture 1 for extracting coffee beverages shown in FIG. 1, the coffee extract is extracted from the ground beans 5 and the additive of almond oil held in the additive holding particles 6 Components (flavor components) are extracted.

  As shown in FIGS. 1 and 2, the ground beans 5 and the additive-holding particles 6 are uniformly mixed in the dripper 2, so that the straw components extracted from the ground beans 5, While the additive component (flavor component) hold | maintained at the said additive holding particle | grains 6 is extracted simultaneously, the soot extract 10 to which the additive component (flavor component) was added uniformly can be obtained. In addition, the additive component extracted from almond oil contains a fragrance component and a taste component.

  In addition, most of the fat and oil components other than the flavor component of the almond oil are held in the additive-holding particles 6 after extraction or filtered by the paper filter 3. For this reason, the fat and oil component hardly floats on the surface of the extract 10, and the flavor component of almond oil can be efficiently added to the koji extract 10.

  FIG. 3 shows a composite mixture 1 for extracting beverages according to a second embodiment of the present invention. In the present embodiment, a coating layer 8 made of almond paste is provided on the outer periphery of the additive-holding particles 6 filled with the almond oil.

  The almond paste can be obtained by making the almond beans fine. Since almond flavor is composed of a complex composition, it may be difficult to extract all flavor components in a state of being included in almond oil. Since the paste contains a solid component of almond beans, it has become possible to add an almond flavor component, which has been difficult to add, to the koji extract. Moreover, since the water (hot water) poured from the pot 12 acts uniformly on the surface of the additive-retaining particles, the contact area with the coating layer 8 becomes very large, and the almond flavor is efficiently extracted into the extract. Can do. In addition, in order to adjust the viscosity etc. of an almond paste and to improve flavor, butter can also be added.

  Furthermore, in embodiment shown in FIG. 4, the additive raw material granular material 9 comprised by grind | pulverizing an almond bean to predetermined particle size is mixed with the predetermined amount to the complex mixture 1 for grape drink extraction.

  Since the paste coated on the additive-carrying particles is pasted with the oil and fat component in the almond, the amount that can be coated on the outer periphery of the additive-carrying particles 6 is limited. In addition, since the solid component is surrounded by the oil and fat component, there are fewer flavor components that can be added to the koji extract. Since the additive raw material granular material 9 has a relatively large granular shape, it becomes possible to add a flavor component that is difficult to add to the koji extract from the almond oil or the almond paste. . The particle size of the additive raw material granular material 9 is not particularly limited. The particle size can be set according to the type of additive raw material. When nuts such as almond beans are employed, it is preferable to employ a product pulverized to a particle size of 1 mm to 3 mm. If the particle size is less than 1 mm, the oil component is extracted and covers the particle surface, so that the amount of flavor components that can be extracted in a solid state decreases. On the other hand, if it exceeds 3 mm, it becomes difficult to extract flavor components inside the particles.

  FIG. 7 shows another embodiment of the additive-carrying particles. The additive-carrying particles 26 shown in FIG. 7 have a solid spherical shape. The additive-carrying particles 26 are formed of a material from which no other extract is extracted by hot water that acts when extracting soot. For example, it can be formed from a resin material such as a high-density polyethylene resin or an inorganic material such as various ceramic materials.

  An additive layer 28 containing an additive is formed so as to cover the outer periphery of the additive holding particle 26. As the additive layer 28, various additives can be adopted as long as they can be coated on the outer periphery of the additive-holding particles 26.

  In the present embodiment, a protective coating layer 29 is formed so as to cover the additive layer 28. The protective layer coating layer 29 is formed from a material that is destroyed by the action of hot water. For example, it can be formed from various oil-based materials and organic materials such as cellulose.

  By providing the protective coating layer 29, the storage stability of the additive contained in the additive layer 28 is enhanced. For example, a flavor-based flavor component tends to evaporate when the temperature rises, but by providing the protective coating layer 29, evaporation can be prevented and long-term preservation can be ensured.

  In the embodiment shown in FIG. 7, the additive-holding particles 26 having a spherical shape are adopted, but other particle shapes can be adopted. Moreover, the retention amount of the additive can be increased by providing irregularities on the particle surface.

  FIG. 8 shows another embodiment of the additive-holding particles. The additive-holding particles 20 shown in FIG. 8 are those in which the fibers 20a are entangled to form a spherical shape, and the additive 21 is held in the pores between the fibers 20a that are entangled. Various types of fibers can be used. For example, a polymer material such as high-density polyethylene resin, an inorganic material such as ceramic fiber, a natural fiber such as cellulose, and the like can be employed.

  Since the additive-holding particles 20 can easily form particles having a high porosity, a large amount of additives can be held. Moreover, even if some fibers fall off, they are filtered by a paper filter or the like, so that the fibers are not mixed with the koji extract. In the embodiment shown in FIG. 8, the additive-holding particles are formed in a spherical shape, but it is also possible to employ what is formed by holding the additive in a tangled sheet form and finely cutting it. .

  In FIG. 5, the outline | summary of the manufacturing method of the composite mixture for drink extraction which concerns on this embodiment is shown. The beverage extraction composite mixture 1 described above is a predetermined combination of the beverage extraction particle preparation step S1, the additive holding particle preparation step S2, the additive component holding step S3, and the beverage extraction particles and the additive holding particles. And a mixing step of mixing at a ratio.

  In FIG. 6, the outline | summary of the manufacturing process at the time of applying the manufacturing method of the said composite mixture 1 for drink extraction to the composite mixture for grape drink extraction is shown with a flowchart.

  The coffee beans are roasted by heating in the coffee beans roasting step S21. The roasting degree can be set according to the kind of coffee beans, the taste of the drinker, and the extraction method.

  The coffee beans that have been subjected to the coffee beans roasting step S21 are partially used in the pulverization step S26, and are used as coffee beverage extract particles from which the coffee extract is extracted by being pulverized to a predetermined particle size. In the present embodiment, as the additive component holding step S3 shown in FIG. 5, an almond oil impregnation step S25 is performed in which almond oil is impregnated into the remaining part of the beans. The almond oil impregnation step S25 can be performed by immersing the roasted soybean beans in almond oil. In the almond oil impregnation step S25, 20 to 80 g of almond oil is preferably impregnated with respect to 1 kg of ground bean. While adjusting the viscosity so that the almond oil can be easily impregnated into the beans, 10 to 40 g of butter can be blended for the purpose of improving the flavor.

  The almond oil can be obtained by performing a roasting step S23 for roasting almond beans and an almond oil extraction step S24 for squeezing almond oil from the roasted almond beans. The step of obtaining the almond oil is not limited to the above step, and can be performed using various methods.

  The coffee beans impregnated with almond oil are pulverized to the same particle size as the coffee beverage extract particles in the pulverization step S27 and used as additive-holding particles.

  In the case of using cocoon beans as the additive-holding particles, the cocoon extract can be extracted in advance in the cocoon extract extraction step S22. By removing the koji extract from koji beans, a porous body having a large porosity can be obtained. The said koji extract extraction process S22 can be performed using a water | moisture content and a various solvent. In addition, the said koji extract extraction process S22 and the said almond oil impregnation process S25 can also be performed after the grinding | pulverization process S27.

  In the present embodiment, an additive coating step S29 is performed in which the outer periphery of the additive-holding particles impregnated with almond oil as an additive is coated with an almond paste. The almond paste can be obtained by pulverizing the roasted almond beans obtained in the almond roasting step to a particle size of 0.05 to 0.5 mm.

  The additive coating step S29 can be performed by mixing the almond paste and the additive-retaining particles at a predetermined temperature and then cooling.

  Further, in this embodiment, almond raw material powder is blended in addition to the koji beverage extracted particles and the additive-holding particles. The almond raw material powder can be obtained by pulverizing the roasted almond beans obtained in the almond roasting step 23 in the almond raw material pulverizing step S30. The particle size of the almond raw material powder is preferably set to 0.5 to 3 mm.

  The koji beverage extracted particles, the additive-holding particles and the almond raw material powder obtained in the above steps are blended at a predetermined blending ratio in the mixing step S31. Thereby, the composite mixture S32 for strawberry beverage extraction is formed.

  The scope of the present invention is not limited to the embodiment described above. The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is defined not by the above-mentioned meaning but by the scope of the claims, and is intended to include all modifications within the meaning and scope equivalent to the scope of the claims.

  Without using an emulsifier or an excipient, a necessary amount of various additives can be added, and a composite mixture for beverage extraction can be provided in which a plurality of types of additives can be added in desired amounts.

DESCRIPTION OF SYMBOLS 1 Compound mixture for beverage extraction 2 Dripper 3 Paper filter 4 Server 5 Beverage extraction particles (ground ground beans)
6 Additive retention particles 7 Pore (additive)
8 Coating Layer 9 Additive Raw Material Granules 10 Straw Extract 11 Hot Water 12 Pot 26 Additive Holding Particles 28 Additive Layer 29 Protective Coating Layer

Claims (20)

Beverage extract particles containing a component extracted by moisture, and the extract is used for drinking;
Including additive-holding particles in which additive components added to the extract extracted from the beverage extraction particles are held,
While the beverage extraction particles and the additive holding particles are mixed in a predetermined blending ratio,
A composite mixture for beverage extraction, wherein the additive component is added to the extract at the same time that the extract is extracted.   The composite mixture for beverage extraction according to claim 1, wherein the beverage extract particles are roasted and ground ground beans that have been crushed to a predetermined particle size.   The composite mixture for beverage extraction according to claim 1, wherein the beverage extract particles are dried tea leaf particles.   The said additive holding particle is comprised from the porous body, and is formed with the substantially the same particle size as the said drink extraction particle, The said additive component is hold | maintained inside and / or an outer peripheral part. The composite mixture for beverage extraction according to any one of claims 3 to 4.   The composite mixture for beverage extraction according to any one of claims 1 to 4, comprising an additive raw material granule obtained by pulverizing an additive raw material from which an additive component is extracted to a predetermined particle size.   The composite mixture for beverage extraction according to any one of claims 1 to 5, wherein the additive-holding particles are formed of an inorganic material and / or an organic material.   The composite mixture for beverage extraction according to claim 1 or 2, wherein the additive-holding particles are ground beans after component extraction or ground beans before component extraction.   The composite mixture for beverage extraction according to any one of claims 1 to 7, wherein the additive-retaining particles are fibrous porous bodies.   The composite mixture for beverage extraction according to any one of claims 1 to 8, wherein an additive raw material that has been made into a paste is coated on an outer peripheral portion of the additive-holding particles.   10. The ground bean composite according to claim 1, wherein the additive component retained in the additive-retaining particles is an oily and fat-like additive component.   The ground bean composite according to any one of claims 1 to 10, wherein the additive component retained in the additive retaining particles is microencapsulated. The composite mixture for beverage extraction according to any one of claims 1 to 11, further comprising a protective coating layer covering an outer periphery of the additive-holding particles that hold the additive.   The composite mixture for beverage extraction according to any one of claims 1 to 12, wherein the additive component is extracted from nuts.   The composite mixture for beverage extraction according to claim 5, wherein the additive raw material granular material is constituted by pulverizing nuts. A method for producing a composite mixture for beverage extraction, wherein the extract is used for drinking,
A step of preparing beverage extraction particles to be used for drinking by an extract extracted by moisture; and
Preparing additive-retaining particles having substantially the same particle size as the beverage extracted particles;
An additive component holding step for holding the additive component in the additive holding particles;
A method for producing a beverage extraction composite mixture, comprising: mixing the beverage extract particles and the additive-holding particles at a predetermined ratio to obtain a beverage extraction composite mixture. Additive-containing particles for beverages, in which an extract is blended with beverage-extracted particles used for drinking, and an additive component extracted when extracting the extract,
It has almost the same particle size as the beverage extracted particles,
Beverage additive-holding particles in which the additive component is held inside or / and on the outer periphery of the beverage-extracted particles.   The beverage additive-carrying particles according to claim 16, wherein the beverage additive-carrying particles are porous. The above-mentioned beverage extracted particles are roasted ground beans,
18. The beverage additive-holding particles are configured by filling and holding the additive in pores of ground bean before koji extraction or after koji extraction. Additive-retaining particles for beverages as described in 1.   The additive holding particle | grains for drinks of any one of Claims 16-18 by which the substance containing an additive component was coated in the outer periphery. The additive holding particle | grains for drinks of any one of Claims 16-19 provided with the protective coating layer which destroys or lose | disappears by making a water | moisture content act on an outer periphery.

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