JPH0145346B2 - - Google Patents
Info
- Publication number
- JPH0145346B2 JPH0145346B2 JP15672482A JP15672482A JPH0145346B2 JP H0145346 B2 JPH0145346 B2 JP H0145346B2 JP 15672482 A JP15672482 A JP 15672482A JP 15672482 A JP15672482 A JP 15672482A JP H0145346 B2 JPH0145346 B2 JP H0145346B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- water
- coffee beans
- extraction
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000533293 Sesbania emerus Species 0.000 claims description 38
- 235000013353 coffee beverage Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000000605 extraction Methods 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000010298 pulverizing process Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 2
- 241000723377 Coffea Species 0.000 description 13
- 238000012360 testing method Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- 235000007460 Coffea arabica Nutrition 0.000 description 4
- 240000007154 Coffea arabica Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 239000010635 coffee oil Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015114 espresso Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Extraction Or Liquid Replacement (AREA)
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
本発明はコーヒー飲料の製造法に関し、詳しく
は簡便な操作により香りの高いコーヒー飲料を製
造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a coffee beverage, and more particularly to a method for producing a highly aromatic coffee beverage using simple operations.
従来、コーヒー豆より可溶性固形分を抽出する
には、焙煎したコーヒー豆を粉砕し、次いでジエ
ツト式、サイフオン式、ドリツプ式、イタリアン
エスプレツソ式、煮出し式、カウンターカレント
式等の方式により熱湯で抽出することが行なわれ
ていた。この抽出液はそのまま飲料に供された
り、あるいは缶、壜などに充填し、殺菌工程を経
てコーヒー飲料とされていた。 Conventionally, in order to extract soluble solids from coffee beans, roasted coffee beans are ground and then pulverized with boiling water using methods such as the jet method, siphon method, drip method, Italian espresso method, boiling method, and countercurrent method. Extraction was being carried out. This extract was either served as a beverage as it was, or filled into cans, bottles, etc., and then passed through a sterilization process to become a coffee beverage.
このような従来の抽出方法ではコーヒー豆中の
可溶性固形分を短時間に多量に抽出するため、コ
ーヒー豆を可及的に細かく粉砕し、かつ高温の湯
を使用している。そのため、コーヒー豆の微粉砕
部分が抽出器の布乃至紙に目詰りを生じさ
せ、抽出処理に長時間を要することとなる。ま
た、高温で抽出を行なうため、香気成分が大気中
に散逸してしまう。なお、香気成分の散逸を防ぐ
ために水を用いて抽出を行うと、所期の抽出濃度
を得るのに長時間を要する。 In such conventional extraction methods, in order to extract a large amount of soluble solids from coffee beans in a short time, the coffee beans are ground as finely as possible and hot water is used. Therefore, the finely ground portions of coffee beans clog the cloth or paper of the extractor, and the extraction process takes a long time. Additionally, since extraction is carried out at high temperatures, aromatic components are dissipated into the atmosphere. Note that when extraction is performed using water to prevent aroma components from dissipating, it takes a long time to obtain the desired extraction concentration.
本発明者らは、上記の問題点を解消すべく鋭意
研究を重ねた結果、焙煎済みの全粒コーヒー豆を
加圧処理し、粉砕処理した後、水にて可溶性固形
分を抽出することにより通常の抽出時間で所期の
抽出濃度が得られることを見出した。しかも、こ
の抽出液を加温して飲んだ場合、通常の処理方法
で得たコーヒー飲料に比べて極めて美味であるこ
と、さらに該抽出液を適当な容器に充填後、殺菌
処理したコーヒー飲料も通常の缶詰コーヒー飲料
よりも極めて美味であることを知見した。かくし
て本発明を完成するに至つたのである。 As a result of intensive research to solve the above problems, the inventors of the present invention have found that roasted whole coffee beans are subjected to pressure treatment and pulverization treatment, and then the soluble solids are extracted with water. It was discovered that the desired extraction concentration could be obtained with a normal extraction time. Moreover, when this extract is heated and drunk, it is extremely delicious compared to coffee drinks obtained by normal processing methods.Furthermore, coffee drinks that have been sterilized after filling the extract into a suitable container are also available. It was found that the coffee drink was significantly more delicious than regular canned coffee drinks. In this way, the present invention was completed.
本発明は焙煎した全粒コーヒー豆を加圧、粉砕
処理後、水にて可溶性固形分を抽出することを特
徴とするコーヒー飲料の製造法を提供するもので
ある。さらに本発明は焙煎した全粒コーヒー豆を
加圧、粉砕処理後、水にて可溶性固形分を抽出
し、過したのち甘味料および必要に応じて乳製
品を加えて混合し、得られた混合液を容器に充填
し、次いで加熱殺菌することを特徴とするコーヒ
ー飲料の製造法を提供するものである。 The present invention provides a method for producing a coffee beverage, which comprises pressurizing and pulverizing roasted whole coffee beans, and then extracting soluble solids with water. Furthermore, the present invention involves pressurizing and pulverizing roasted whole grain coffee beans, extracting the soluble solids with water, filtering, and then adding and mixing a sweetener and, if necessary, dairy products. The present invention provides a method for producing a coffee beverage, which is characterized by filling a mixed liquid into a container and then heat-sterilizing it.
本発明に使用できるコーヒー豆には制限はな
く、たとえばアラビカ種のモカ、キリマンジヤ
ロ、コロンビア、ブラジル等やロブスター種のウ
ガンダ、インドネシア等があり、これらを単独
で、あるいは２以上を適宜組合せて使用すること
ができる。 There is no limit to the coffee beans that can be used in the present invention, and examples include Arabica varieties such as Mocha, Kilimanjiaro, Colombia, Brazil, etc., and lobster varieties such as Uganda and Indonesia, and these can be used alone or in an appropriate combination of two or more. be able to.
コーヒー豆の加圧処理は300〜600Kg／cm2の条件
で行なうことが好ましく、300Kg／cm2未満では粉
砕処理後の水による抽出に際して所期の抽出率に
達する迄に長時間を要し、一方600Kg／cm2を超え
るとコーヒー豆の品温が上がりすぎると共にコー
ヒーの香気が大気中に散逸し、しかもコーヒー豆
に約10重量％存在するコーヒーオイルがコーヒー
豆の外に滲み出し、該コーヒーオイルが空気中で
急速に酸化されて劣化し、最終製品であるコーヒ
ー抽出物の香りが好ましくなくなる。さらに、コ
ーヒー豆が粉砕処理の際に微細化され、抽出の際
に布、紙等に目詰りを生ずることとなる。加
圧処理を300〜600Kg／cm2で行なうと、粉砕処理後
のコーヒー豆は細胞間の細胞壁が部分的に圧潰さ
れていることが顕微鏡観察により確認された。こ
れに対して加圧処理することなく粉砕したコーヒ
ー豆は細胞壁は圧潰されていない。そのため、水
により抽出した場合、加圧処理したものは短時間
に可溶性固形分を容易に抽出することができる。
なお、コーヒー豆の加圧処理は任意の手段で行な
うことができ、たとえばバツチ式圧搾機、エキス
ペラーなどを用いることができる。第１図はエキ
スペラーの構造を示したものであり、１より蒸気
または冷水を送入し、２より排出し、装置全体を
加温もしくは冷却することが可能である。コーヒ
ー豆はホツパー３より投入し、回転するウオーム
シヤフト４によつて送られ、圧捻、粗砕されたの
ち排出口５より取出す。 Pressure processing of coffee beans is preferably carried out under conditions of 300 to 600 Kg/cm 2 , and if it is less than 300 Kg/cm 2 , it will take a long time to reach the desired extraction rate during extraction with water after pulverization. On the other hand, if the temperature exceeds 600 kg/cm 2 , the temperature of the coffee beans will rise too much and the aroma of the coffee will be dissipated into the atmosphere, and the coffee oil present in the coffee beans at about 10% by weight will seep out of the coffee beans. The oil rapidly oxidizes and deteriorates in the air, making the final product, the coffee extract, undesirable in aroma. Furthermore, the coffee beans become finely divided during the grinding process, resulting in clogging of cloth, paper, etc. during extraction. When the pressure treatment was performed at 300 to 600 Kg/cm 2 , it was confirmed by microscopic observation that the intercellular cell walls of the coffee beans after the crushing treatment were partially crushed. In contrast, in coffee beans that are ground without pressure treatment, the cell walls are not crushed. Therefore, when extracted with water, the soluble solid content can be easily extracted in a short period of time after pressure treatment.
Note that the pressure treatment of coffee beans can be carried out by any means, for example, a batch type press, an expeller, etc. can be used. FIG. 1 shows the structure of an expeller, in which steam or cold water is introduced from 1 and discharged from 2 to heat or cool the entire device. Coffee beans are fed into a hopper 3, sent by a rotating worm shaft 4, crushed and crushed, and then taken out from a discharge port 5.
焙煎した全粒コーヒー豆を上記の如く加圧処理
した後、粉砕処理を行なう。粉砕処理は32メツシ
ユ（日本工業規格）より粗く行なうことが好まし
い。32メツシユ以下の細かさとなるまで粉砕する
と、次の抽出、過の際に布、紙等を目詰り
させ、過に必要以上の時間を要することとな
る。粉砕処理も任意の手段で行なうことが可能で
あり、前述の加圧処理と組合せて行なくこともで
きる。 After the roasted whole coffee beans are subjected to pressure treatment as described above, they are subjected to pulverization treatment. It is preferable that the pulverization treatment be performed to a coarser grain than 32 mesh (Japanese Industrial Standards). If the powder is ground to a fineness of 32 mesh or less, it will clog cloth, paper, etc. during the next extraction and filtering, and it will take more time than necessary. The pulverization treatment can also be carried out by any means, and may not be carried out in combination with the above-mentioned pressure treatment.
次に、加圧、粉砕処理したコーヒー豆を水で抽
出する。抽出温度は35℃以下とすればよく、加温
する必要はない。すなわち、35℃以下の温度で抽
出しても可溶性固形分を所期の濃度で得るのに３
時間以内でよい。これに対して従来の焙煎し粉砕
したコーヒー豆を35℃以下の温度の水で抽出する
と所期の濃度を得るのに10時間以上を要する。ま
た、抽出時間を短縮するため熱湯を用いて抽出す
ると、コーヒー豆中の良い香気が大気中に散逸
し、喫飲するときに香気の減少が感知され好まし
くない。 Next, the pressurized and ground coffee beans are extracted with water. The extraction temperature may be 35°C or lower, and there is no need to heat it. In other words, even if extracted at a temperature below 35°C, it takes 35°C to obtain the desired concentration of soluble solids.
It should be within an hour. In contrast, when conventionally roasted and ground coffee beans are extracted with water at a temperature below 35°C, it takes more than 10 hours to reach the desired consistency. Furthermore, if hot water is used for extraction to shorten the extraction time, the good aroma in the coffee beans will dissipate into the atmosphere, which is undesirable as a decrease in aroma will be perceived when drinking.
抽出後、必要に応じ過して清澄な抽出液を得
る。この抽出液に適当量の水を加えて最終製品中
の可溶性固形分濃度を調製し、喫飲時に喫飲温度
まで加温して供する。 After extraction, filter as necessary to obtain a clear extract. An appropriate amount of water is added to this extract to adjust the concentration of soluble solids in the final product, and the product is heated to drinking temperature before serving.
缶詰などに充填したコーヒー飲料を製造する場
合、上記濃度調整した抽出液に砂糖、異性化糖、
水飴等の甘味料および／またはステビオサイド、
ソーマチン、グリチルリチンなどの天然甘味料を
加え、必要に応じて煉乳、粉乳、牛乳等の乳製品
および／または香料を加えて混合し、缶その他の
容器に充填し、次いで通常の殺菌法、たとえばオ
ートクレーブを用いてFo値30以上で、かつ121
℃、30分間程殺菌処理する。その後、室温まで冷
却する。 When producing coffee drinks filled in canned containers, etc., add sugar, high fructose sugar,
Sweeteners such as starch syrup and/or stevioside,
Natural sweeteners such as thaumatin and glycyrrhizin are added, and if necessary, dairy products such as condensed milk, powdered milk, milk, and/or flavorings are added and mixed, filled into cans or other containers, and then sterilized using normal sterilization methods, such as autoclaving. Fo value is 30 or more and 121 using
Sterilize at ℃ for about 30 minutes. Then cool to room temperature.
このようにして得た容器に充填したコーヒー飲
料は、殺菌工程において高温にさらされるので、
この際に多量の香気成分が発生し容器内に充満す
る。したがつて、このコーヒー飲料を飲むとき
は、通常の方法で得た容器入りコーヒー飲料に比
較して極めて美味で、香りに富んでいる。 The coffee beverage filled in the container obtained in this way is exposed to high temperatures during the sterilization process, so
At this time, a large amount of aroma components are generated and fill the container. Therefore, when drinking this coffee beverage, it is extremely tasty and rich in aroma compared to packaged coffee beverages obtained by conventional methods.
次に、本発明の実施例と試験例を示す。 Next, Examples and Test Examples of the present invention will be shown.
実施例 １
タンザニア産アラビカ種コーヒー豆をロースト
ロス（焙煎時重量減少率）11.5重量％に焙煎し、
王子製紙(株)製の最大加重50トンの油圧成型機を用
い、330Kg／cm2に加圧し、市販の手動コーヒーミ
ルで粉砕した。粉砕したコーヒー豆を32メツシユ
の篩（日本工業規格）で篩分け、篩上のコーヒー
豆40ｇに23℃の水400c.c.を加え、20分毎に撹拌し
て80分間浸漬した。この抽出液は手持屈折計によ
る測定値がBx2.7であつた。この抽出液を市販の
ドリツプ式ペーパーフイルターにより別し、得
られた液を水にてBx2.0まで希釈した。次に、
これをPHの調整をすることなく65℃に加温してか
ら飲んだところ、通常のレギユラーコーヒーより
香りが良いという評価が得られた。Example 1 Arabica coffee beans from Tanzania were roasted to a roast loss (weight reduction rate during roasting) of 11.5% by weight,
Using a hydraulic molding machine manufactured by Oji Paper Co., Ltd. with a maximum load of 50 tons, the mixture was pressurized to 330 kg/cm 2 and ground using a commercially available manual coffee mill. The ground coffee beans were sieved through a 32-mesh sieve (Japanese Industrial Standards), 400 cc of water at 23°C was added to 40 g of the coffee beans on the sieve, and the mixture was soaked for 80 minutes with stirring every 20 minutes. The value of this extract measured using a hand-held refractometer was Bx2.7. This extract was separated using a commercially available drip paper filter, and the resulting liquid was diluted with water to Bx2.0. next,
When this was heated to 65℃ without adjusting the pH and then drunk, it was evaluated as having a better aroma than regular regular coffee.
実施例 ２
インドネシア産ロブスター種コーヒー豆をロー
ストロス15.0重量％に焙煎し、末廣鉄工(株)製のエ
キスペラー（ハイプレス“Ｆ−03”型）を用いて
550Kg／cm2に加圧し、該エキスペラーを通過した
コーヒー豆をFuji Coffee Mill Mfg.Co.製168型
コーヒーミルにて粉砕した。次いで、実施例１と
同様篩分けしたコーヒー豆100ｇに10℃の水１
を加え、その温度に保ちながら30分毎に撹拌して
３時間放置した。３時間後の抽出液の手持屈折計
の値はBx2.4であつた。これを市販のドリツプ式
用ペーパーフイルターにより別した。得られた
液を水にてBx2.0まで希釈した。次に、この液
をPH調整することなく65℃に加温してから飲んだ
ところ、通常のレギユラーコーヒーより香りが良
いという評価が得られた。Example 2 Lobster coffee beans from Indonesia were roasted to a roast loss of 15.0% by weight, and roasted using an expeller (High Press "F-03" type) manufactured by Suehiro Iron Works Co., Ltd.
The coffee beans that passed through the expeller under pressure of 550 Kg/cm 2 were ground in a 168 type coffee mill manufactured by Fuji Coffee Mill Mfg.Co. Next, 100 g of sieved coffee beans as in Example 1 was mixed with 1 part of water at 10°C.
was added and left at that temperature for 3 hours with stirring every 30 minutes. After 3 hours, the value of the extract measured using a hand-held refractometer was Bx2.4. This was separated using a commercially available drip type paper filter. The obtained liquid was diluted with water to Bx2.0. Next, when this liquid was heated to 65°C without pH adjustment and drunk, it was evaluated as having a better aroma than regular regular coffee.
実施例 ３
砂糖10重量％、全脂粉乳1.5重量％、水25重量
％を予め加温し混合溶解させたのち35℃まで冷却
した。この混合液に実施例１で得た希釈済みの
Bx2.7のコーヒー抽出液63.5重量％を添加混合し
た。次に、この溶液のPHを6.8に重曹で調整した
のち250c.c.の缶に注入し、400mmHg／ゲージの真
空下で巻締後、121℃で30分間殺菌した。殺菌後
20℃まで冷却して缶入りコーヒー飲料を得た。こ
の飲料を加温することなくそのまま飲んでも極め
て美味であつた。特に、香りがすぐれていた。Example 3 10% by weight of sugar, 1.5% by weight of whole milk powder, and 25% by weight of water were heated in advance, mixed and dissolved, and then cooled to 35°C. Add the diluted solution obtained in Example 1 to this mixture.
63.5% by weight of coffee extract with Bx2.7 was added and mixed. Next, the pH of this solution was adjusted to 6.8 with baking soda, and then poured into a 250 c.c. can, sealed under a vacuum of 400 mmHg/gauge, and sterilized at 121°C for 30 minutes. After sterilization
A canned coffee beverage was obtained by cooling to 20°C. This beverage was extremely delicious even when drunk as it was without heating. In particular, the scent was excellent.
試験例 １
タンザニア産アラビカ種コーヒー豆を実施例１
と同様に焙煎し、加圧処理することなく市販の手
動コーヒーミルで粉砕した。粉砕したコーヒー豆
を実施例１と同様に篩分け、篩上のコーヒー豆40
ｇを熱湯400c.c.を用いてドリツプ式抽出を行い
Bx2.0のコーヒー抽出液を得た。Test Example 1 Example 1 Arabica coffee beans from Tanzania
It was roasted in the same manner as above and ground in a commercially available manual coffee mill without pressure treatment. The ground coffee beans were sieved in the same manner as in Example 1, and the coffee beans on the sieve were 40
Do drip extraction using 400c.c. of boiling water.
A coffee extract of Bx2.0 was obtained.
上記で得たコーヒー飲料と実施例１で得たコー
ヒー飲料とを専門家パネル25人による香りの良さ
に関する２点嗜好試験を行つた結果、20人が実施
例１のコーヒー飲料を好み、危険率５％で有意で
あつた。 A two-point preference test was conducted on the aroma of the coffee drink obtained above and the coffee drink obtained in Example 1 by a panel of 25 experts. As a result, 20 people preferred the coffee drink of Example 1, and the risk rate It was significant at 5%.
試験例 ２
タンザニア産アラビカ種コーヒー豆を実施例１
と同様に焙煎し、加圧処理することなくFujl
Coffee Mill Mfg.Co.製168型コーヒーミルにて
粉砕した。次いで、実施例１と同様に篩分けした
コーヒー豆500ｇを熱湯５を用いてドリツプ式
抽出を行い、Bx2.7のコーヒー抽出液を得た。次
に、該コーヒー抽出液を用いて実施例３と同様に
コーヒー飲料を得た。Test Example 2 Example 1 Arabica coffee beans from Tanzania
Roasted in the same way as Fujl without pressure treatment.
Coffee Mill It was ground using a 168 type coffee mill manufactured by Mfg.Co. Next, 500 g of coffee beans that had been sieved in the same manner as in Example 1 were subjected to drip extraction using 5 portions of hot water to obtain a coffee extract with a Bx of 2.7. Next, a coffee beverage was obtained in the same manner as in Example 3 using the coffee extract.
上記缶入りコーヒー飲料と実施例３の缶入りコ
ーヒー飲料をそれぞれ一週間室温にて放置後、加
温することなく専門家パネル28人による香りの良
さ、就中開缶した時の香りの良さについて２点嗜
好試験を行つた結果、22人が実施例３の缶入りコ
ーヒー飲料を好み、危険率５％で有意であつた。 After the above canned coffee beverage and the canned coffee beverage of Example 3 were left at room temperature for one week, a panel of 28 experts evaluated the aroma, especially when the can was opened, without heating. As a result of a two-point preference test, 22 people preferred the canned coffee drink of Example 3, which was significant at a risk rate of 5%.
試験例 ３
実施例１の如く加圧処理し、粉砕したコーヒー
豆を10、20、30、35、37、40、50℃の各水温の水
を用いて可溶性固形分を抽出を行い、Bx2.0に調
整したコーヒー飲料を80℃に加温した。Test Example 3 Pressurized and ground coffee beans as in Example 1 were extracted with water at temperatures of 10, 20, 30, 35, 37, 40, and 50°C to extract soluble solids, and Bx2. The coffee beverage adjusted to 0 was heated to 80°C.
一方、加圧することなく粉砕したコーヒー豆を
熱湯で可溶性固形分の抽出を行い、Bx2.0に調整
し80℃に加温した。これを対照区として専門家パ
ネル25人により前記各温度で抽出したコーヒー飲
料との間における嗜好度の比較を行つた。その結
果が第２図である。図中、＋１……対照区より少
しおいしい、＋２……対照区よりとてもおいしい、
０……対照区と同じ、−１……対照区よりすこし
まずい、−２……対照区よりとてもまずいを示す。
また、矢印の範囲は加圧処理して粉砕したコーヒ
ー豆を各温度の水で抽出し、各々を対照区と比較
したときの嗜好度の母平均を95％信頼度で区間推
定して求めたものである。この第２図より35℃以
下の水で可溶性固形分を抽出することが好まし
い。 On the other hand, soluble solids were extracted from ground coffee beans without applying pressure using boiling water, the Bx was adjusted to 2.0, and the mixture was heated to 80°C. Using this as a control, a panel of 25 experts compared the preference level between coffee drinks extracted at each of the temperatures mentioned above. The result is shown in Figure 2. In the figure, +1...slightly more delicious than the control group, +2...much more delicious than the control group,
0...Same as the control group, -1...Slightly more tasteless than the control group, -2...Indicates much more tasteless than the control group.
In addition, the range indicated by the arrow is obtained by extracting pressurized and ground coffee beans with water at various temperatures, and estimating the population average of preference levels with a 95% confidence level when comparing each with a control group. It is something. From FIG. 2, it is preferable to extract the soluble solids with water at 35°C or lower.
試験例 ４
タンザニア産アラビカ種コーヒー豆をロースト
ロス11.5重量％に焙煎し、王子機械(株)製の最大加
重50トンの油圧成型機を用いて200Kg／cm2に加圧
し、市販手動コーヒーミルで粉砕した。粉砕した
コーヒー豆を32メツシユの篩で篩分け、篩上のコ
ーヒー豆40ｇに23℃の水400c.c.を加え、20分間毎
に撹拌し、80分間浸漬したところ手持屈折計の値
がBx1.5に成つた。液のBxが2.7に成るには４時
間以上浸漬しなければならない。Test Example 4 Arabica coffee beans from Tanzania were roasted to a roast loss of 11.5% by weight, pressurized to 200 kg/cm 2 using a hydraulic molding machine with a maximum load of 50 tons manufactured by Oji Kikai Co., Ltd., and a commercially available manual coffee mill. It was crushed with The ground coffee beans were sieved through a 32-mesh sieve, and 400 c.c. of 23°C water was added to the 40 g of coffee beans on the sieve, stirred every 20 minutes and soaked for 80 minutes.The value on the hand-held refractometer was Bx1. It became .5. In order for the Bx of the liquid to reach 2.7, it must be soaked for more than 4 hours.
一方、実施例１の如く330Kg／cm2で加圧処理し
た抽出液は80分間の浸漬でBx2.7となつた。 On the other hand, the extract treated under pressure at 330 kg/cm 2 as in Example 1 had a Bx of 2.7 after immersion for 80 minutes.
第１図はエキスペラーの断面図、第２図はコー
ヒー豆中の可溶性固形分の抽出温度と嗜好度の関
係を示すグラフである。
１……蒸気送入口、２……排水口、３……ホツ
パー、４……ウオームシヤフト、５……排出口。
FIG. 1 is a cross-sectional view of an expeller, and FIG. 2 is a graph showing the relationship between extraction temperature of soluble solids in coffee beans and preference. 1... Steam inlet, 2... Drain port, 3... Hopper, 4... Wormshaft, 5... Outlet.
Claims (1)
後、水にて可溶性固形分を抽出することを特徴と
するコーヒー飲料の製造法。 ２ 加圧処理を300〜600Kg／cm2の条件で行なう特
許請求の範囲第１項記載の製造法。 ３ 粉砕処理を32メツシユより粗く行う特許請求
の範囲第１項記載の製造法。 ４ 水による抽出を35℃以下の温度で行う特許請
求の範囲第１項記載の製造法。 ５ 焙煎した全粒コーヒー豆を加圧、粉砕処理
後、水にて可溶性固形分を抽出し、過したのち
甘味料および必要に応じて乳製品を加えて混合
し、得られた混合液を容器に充填し、次いで加熱
殺菌することを特徴とするコーヒー飲料の製造
法。 ６ 加圧処理を300〜600Kg／cm2の条件で行なう特
許請求の範囲第５項記載の製造法。 ７ 粉砕処理を32メツシユより粗く行う特許請求
の範囲第５項記載の製造法。 ８ 水による抽出を35℃以下の温度で行う特許請
求の範囲第５項記載の製造法。[Scope of Claims] 1. A method for producing a coffee beverage, which comprises pressurizing and pulverizing roasted whole coffee beans, and then extracting soluble solids with water. 2. The manufacturing method according to claim 1, wherein the pressure treatment is performed under conditions of 300 to 600 kg/cm 2 . 3. The manufacturing method according to claim 1, wherein the pulverization process is performed to a coarser grain than 32 meshes. 4. The manufacturing method according to claim 1, wherein the extraction with water is carried out at a temperature of 35°C or lower. 5 After pressurizing and pulverizing roasted whole grain coffee beans, extract the soluble solids with water, and after straining, add a sweetener and dairy products as necessary and mix. A method for producing a coffee beverage, which comprises filling a container and then heating and sterilizing the beverage. 6. The manufacturing method according to claim 5, wherein the pressure treatment is carried out under conditions of 300 to 600 kg/cm 2 . 7. The manufacturing method according to claim 5, wherein the pulverization process is performed to a coarser grain than 32 meshes. 8. The production method according to claim 5, wherein the extraction with water is carried out at a temperature of 35°C or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15672482A JPS5945831A (en) | 1982-09-10 | 1982-09-10 | Preparation of coffee drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15672482A JPS5945831A (en) | 1982-09-10 | 1982-09-10 | Preparation of coffee drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5945831A JPS5945831A (en) | 1984-03-14 |
| JPH0145346B2 true JPH0145346B2 (en) | 1989-10-03 |
Family
ID=15633941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15672482A Granted JPS5945831A (en) | 1982-09-10 | 1982-09-10 | Preparation of coffee drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5945831A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856577A (en) * | 1994-08-24 | 1996-03-05 | Meiji Seika Kaisha Ltd | Production of roasted coffee bean |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008086308A (en) * | 2007-07-31 | 2008-04-17 | Ito En Ltd | Method for producing packaged coffee beverage |
| JP2008067692A (en) * | 2007-07-31 | 2008-03-27 | Ito En Ltd | Packaged coffee beverage |
-
1982
- 1982-09-10 JP JP15672482A patent/JPS5945831A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856577A (en) * | 1994-08-24 | 1996-03-05 | Meiji Seika Kaisha Ltd | Production of roasted coffee bean |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5945831A (en) | 1984-03-14 |
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