JPH0216942A - Coffee jelly and production thereof - Google Patents
Coffee jelly and production thereofInfo
- Publication number
- JPH0216942A JPH0216942A JP63168085A JP16808588A JPH0216942A JP H0216942 A JPH0216942 A JP H0216942A JP 63168085 A JP63168085 A JP 63168085A JP 16808588 A JP16808588 A JP 16808588A JP H0216942 A JPH0216942 A JP H0216942A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- jelly
- gelatin powder
- extracted
- sweetener
- 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.)
- Pending
Links
- 235000016213 coffee Nutrition 0.000 title claims abstract description 55
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 55
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 108010010803 Gelatin Proteins 0.000 claims abstract description 19
- 239000008273 gelatin Substances 0.000 claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 claims abstract description 19
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000015114 espresso Nutrition 0.000 claims description 13
- 239000000499 gel Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract 1
- 238000007711 solidification Methods 0.000 abstract 1
- 230000008023 solidification Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000006260 foam Substances 0.000 description 8
- 238000003756 stirring Methods 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 3
- 239000008373 coffee flavor Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
■ 発明の目的
（１）産業上の利用分野
この発明はコーヒゼリー並びにコーヒゼリーの製造方法
に関するものである。DETAILED DESCRIPTION OF THE INVENTION ■Object of the Invention (1) Field of Industrial Application This invention relates to coffee jelly and a method for producing coffee jelly.
（２）従来の技術
砂糖入りのコーヒを加温しながらゼラチンを加えて撹拌
し、その後冷蔵してゲル状に固化させたコーヒゼリーは
、果汁のゼリーと同様に多くの人に嗜好されているもの
である。(2) Conventional technology Coffee jelly, which is made by adding gelatin to sugar-containing coffee while stirring it and then refrigerating it to solidify into a gel, is enjoyed by many people just like fruit juice jelly. It is.
（３）発明が解決しようとする問題点
しかしながら、コーヒゼリーは食するときにコヒの味は
するが、コーヒの香りがないものである。また、コーヒ
ゼリーの製造においてもコーヒを加温しながらゼラチン
を加えて撹拌するのに手間を要するものであった。(3) Problems to be Solved by the Invention However, although coffee jelly tastes like coffee when eaten, it does not have a coffee aroma. Furthermore, in the production of coffee jelly, it is time-consuming to add gelatin and stir coffee while heating it.
本発明は、上記従来の問題点に鑑みてなされたものであ
り、その目的は製造に手間を要することなく、しかもコ
ーヒの香りが高いコーヒゼリー並びにコーヒゼリーの製
造方法を提供することにある。The present invention has been made in view of the above-mentioned conventional problems, and its purpose is to provide coffee jelly that does not require much effort in production and has a strong coffee aroma, and a method for producing coffee jelly.
ＩＩ 発明の構成
（１）問題点を解決するための手段
上記目的を達成するために、本発明はエスプレッソコー
ヒと、ゼラチン粉と、甘味料とを主成分としたコーヒゼ
リーを構成するものである。II Structure of the Invention (1) Means for Solving the Problems In order to achieve the above object, the present invention constitutes a coffee jelly whose main ingredients are espresso coffee, gelatin powder, and a sweetener.
上記コーヒゼリーの製造方法として、エスプレッソコー
ヒ製造機の濾過カップ内に磨砕したコーヒ豆と、ゼラチ
ン粉と、甘味料とを収容した後にコーヒを抽出させ、該
抽出したコーヒを冷蔵しながらゲル状に固化させたコー
ヒゼリーの製造方法を構成するものである。As a method for producing the above-mentioned coffee jelly, ground coffee beans, gelatin powder, and a sweetener are placed in a filtration cup of an espresso coffee making machine, and then coffee is extracted, and the extracted coffee is turned into a gel while being refrigerated. This constitutes a method for producing solidified coffee jelly.
（２）作用
本発明のコーヒゼリーは、エスブレッソコーヒを抽出し
ながらゼラチン粉を溶解させてゲル状に固化させるため
、エスプレッソコーヒ特有の上面の泡もゼリーとして一
体的に固化し、該泡の内部に含まれた香りが食するとき
に香味を帯びるものである。(2) Effect The coffee jelly of the present invention dissolves gelatin powder while extracting espresso coffee and solidifies it into a gel-like state. Therefore, the foam on the top surface peculiar to espresso coffee also solidifies as a jelly, and the foam The aroma contained inside gives it a flavor when eaten.
また、製造方法において、エスプレッソコーヒ製造機の
濾過カップ内に磨砕したコーヒ豆とともに収容したゼラ
チン粉が高圧抽出されるエスブレッソコーヒ内に溶解し
てゾル状となり、これを同時にカップに収容し、冷蔵庫
内に冷蔵して短時間でゲル状に固化させるものである。In addition, in the manufacturing method, gelatin powder, which is stored together with ground coffee beans in the filtration cup of an espresso coffee making machine, is dissolved in the high-pressure extracted espresso coffee to form a sol, and this is simultaneously stored in the cup. It can be refrigerated in the refrigerator and solidified into a gel within a short period of time.
（３）実施例 以下本発明の好適な実施例を説明する。(3) Examples Preferred embodiments of the present invention will be described below.
エスブレッソコーヒ（コーヒ豆を微粒子状に磨砕し、該
微粒子状のコーヒ豆を急速加圧抽出を利用したエスブレ
ッソ製造機の濾過カップに収容して抽出したコーヒであ
る。コーヒの上面に泡が立ち、飲用するときに泡のため
に口当りが良く、まろやかな味がするとともに泡の内部
にコーヒの香りが含まれて独特の香味を帯びる。）と、
ゼラチン粉（製品名ニックゼラチン）と、砂糖のような
甘味料とを主成分としてコーヒゼリーを構成するもので
ある。Esbreso coffee (coffee that is extracted by grinding coffee beans into fine particles and storing the fine particles in the filter cup of an espresso machine that uses rapid pressure extraction. There are bubbles on the top of the coffee. When drinking, the foam creates a pleasant texture and a mellow taste, and the aroma of coffee is contained within the foam, giving it a unique flavor.)
Coffee jelly consists of gelatin powder (product name: Nick Gelatin) and a sweetener such as sugar as its main ingredients.
上記コーヒゼリーの製造方法として、エスプレッソコー
ヒ製造機の濾過カップ内に微粒子状に磨砕したコーヒ豆
と、ゼラチン粉〔ニッタゼラチン社製、商品名ゼラチン
２１）と、砂糖のような甘味料とを収容したあとに高圧
でコーヒを抽出するものである。抽出されるエスプレッ
ソコーヒ内にはゼラチン粉と甘味料とが自動的に溶解し
てゾル状となり、これをカップに収容して、冷蔵室内で
ゲル状に固化させると、エスプレッソコーヒの上面の泡
状体も同時に固化する。従って、上面にコーヒの香味を
封入した泡状体のあるコーヒゼリーができあがる。ゼラ
チン粉にツタゼラチン社製ゼラチン２１）は、抽出中の
エスプレツソコーヒに自動的に溶解する性質を保持して
いるため、従来のコーヒゼリーの製品のようにコーヒ内
にゼラチンと砂糖とを投入して撹拌する必要がないもの
である。The above-mentioned method for producing coffee jelly involves storing coffee beans ground into fine particles, gelatin powder (manufactured by Nitta Gelatin Co., Ltd., product name: Gelatin 21), and a sweetener such as sugar in the filtration cup of an espresso coffee machine. After that, the coffee is extracted under high pressure. Gelatin powder and sweetener are automatically dissolved in the extracted espresso coffee to form a sol, which is then placed in a cup and solidified into a gel in a refrigerator. The body also hardens at the same time. Therefore, a coffee jelly with a foam containing the coffee flavor on the upper surface is produced. Gelatin 21) manufactured by Tsuta Gelatin Co., Ltd. in gelatin powder has the property of automatically dissolving in Espresso coffee during extraction, so gelatin and sugar are added to the coffee like conventional coffee jelly products. It does not require stirring.
■Ｉ 発明の詳細
な説明したように、本発明になるコーヒゼリーは、ゼリ
ーの上面が泡状体となって固化し、前記泡状体の内部に
コーヒの香りが封入されるために食したときにコーヒ独
特の香味を帯びるものである。■I As described in detail of the invention, the coffee jelly of the present invention solidifies as a foam on the upper surface of the jelly, and the aroma of coffee is encapsulated inside the foam, so that when eaten, the coffee jelly solidifies into a foam. It has a unique coffee flavor.
また、製造方法においても、エスプレツソコーヒ製造機
の濾過カップ内に磨砕したコーヒ豆とゼラチン粉と甘味
料とを収容するだけで良く、加温、撹拌などの手間を要
することなく、コーヒゼリーの製造を省力化しうるなど
の効果を奏するものである。In addition, in the production method, it is only necessary to place ground coffee beans, gelatin powder, and sweetener in the filtration cup of the Espresso Coffee Maker, and the coffee jelly can be made without the need for heating or stirring. This has the effect of saving labor in manufacturing.
Claims (1)
分としたことを特徴とする、コーヒゼリー。 ２ エスプレッソコーヒ製造機の濾過カップ内に磨砕し
たコーヒ豆と、ゼラチン粉と、甘味料とを収容した後に
コーヒを抽出させ、該抽出したコーヒを冷蔵しながらゲ
ル状に固化させたことを特徴とする、コーヒゼリーの製
造方法。[Claims] 1. A coffee jelly characterized by containing espresso coffee, gelatin powder, and a sweetener as main ingredients. 2. Coffee is extracted after ground coffee beans, gelatin powder, and sweetener are stored in the filtration cup of an espresso coffee making machine, and the extracted coffee is solidified into a gel while being refrigerated. A method for producing coffee jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63168085A JPH0216942A (en) | 1988-07-05 | 1988-07-05 | Coffee jelly and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63168085A JPH0216942A (en) | 1988-07-05 | 1988-07-05 | Coffee jelly and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0216942A true JPH0216942A (en) | 1990-01-19 |
Family
ID=15861567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63168085A Pending JPH0216942A (en) | 1988-07-05 | 1988-07-05 | Coffee jelly and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0216942A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9703138B2 (en) | 2011-08-19 | 2017-07-11 | Lg Chem, Ltd. | Polarizing plate |
-
1988
- 1988-07-05 JP JP63168085A patent/JPH0216942A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9703138B2 (en) | 2011-08-19 | 2017-07-11 | Lg Chem, Ltd. | Polarizing plate |
| US9733511B2 (en) | 2011-08-19 | 2017-08-15 | Lg Chem, Ltd. | Polarizing plate |
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