JPH04207154A - Coffee pack and its production - Google Patents
Coffee pack and its productionInfo
- Publication number
- JPH04207154A JPH04207154A JP2339667A JP33966790A JPH04207154A JP H04207154 A JPH04207154 A JP H04207154A JP 2339667 A JP2339667 A JP 2339667A JP 33966790 A JP33966790 A JP 33966790A JP H04207154 A JPH04207154 A JP H04207154A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- coffee beans
- extract
- roasted
- freeze
- 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
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 68
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000004108 freeze drying Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000011363 dried mixture Substances 0.000 abstract 2
- 238000012856 packing Methods 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011802 pulverized particle Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、香り高く風味の豊かなコーヒーを簡単にいれ
ることができるコーヒーパックおよびその製法の提供を
その目的とする。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] An object of the present invention is to provide a coffee pack and a method for producing the same, which can easily brew aromatic and flavorful coffee.
従来より喫茶店および飲食店等でコーヒーをいれる場合
、焙煎したコーヒー豆を粉砕したのち、サイフオン式、
ドリップ式、ボイル式、パーコレータ式等の方法によっ
てコーヒーを抽出する（以下、このようにして得られる
コーヒーを「レギュラーコーヒー」という）ことが行わ
れている。そして、飲む人の好みに応じてそのままある
いは、砂糖、ミルク等を加えて飲用するようになってい
る。また、最近では、食生活の向上にともない、家庭で
も上記の方法でコーヒーを抽出するようになってきてい
る。ところが、上記のような方法では、香り高く風味の
豊かなコーヒーを飲用することはできるが、コーヒー豆
の粉砕、コーヒーの抽出に種々の器具を必要とするとと
もに労力を要し、抽出に時間がかかるという欠点を有し
ている。Conventionally, when making coffee at coffee shops and restaurants, roasted coffee beans are ground and then brewed using a siphon type,
BACKGROUND OF THE INVENTION Coffee is extracted using methods such as a drip method, a boil method, and a percolator method (hereinafter, coffee obtained in this manner is referred to as "regular coffee"). Depending on the taste of the drinker, it can be drunk as is or with sugar, milk, etc. added. In addition, recently, as eating habits have improved, coffee has been extracted using the above method at home. However, although the method described above allows you to drink aromatic and richly flavored coffee, it requires various equipment and labor to grind the coffee beans and extract the coffee, and the extraction process takes time. It has this drawback.
一方、インスタントコーヒーは、器具、労力および時間
を要しないで簡単に飲用できるが、コーヒーに最も望ま
れる香り等がレギュラーコーヒーに比較して劣るという
欠点を有している。そこで、最近では、簡単に香りおよ
び風味のよいコーヒーをいれることができる図示のよう
なコーヒーパックが一部で出回ってきている。このコー
ヒーパックは、不織布等からなる小袋１に、焙煎したコ
ーヒー豆の粉砕物２を充填したもので、このコーヒーパ
ックを、カップ等に入れて熱湯を注ぎコーヒーを抽出す
るようになっている。On the other hand, instant coffee is easy to drink without requiring equipment, labor, or time, but has the disadvantage that it is inferior to regular coffee in aroma, which is most desired in coffee. Therefore, recently, coffee packs like the one shown in the figure, which can easily brew coffee with good aroma and flavor, have become available in some markets. This coffee pack is made by filling a small bag 1 made of nonwoven fabric or the like with crushed roasted coffee beans 2, and the coffee pack is placed in a cup or the like and hot water is poured over it to extract the coffee. .
（発明が解決しようとする課題〕
しかしながら、コーヒーを１杯（１３０ｃｃ程度）いれ
るためには、焙煎コーヒー豆が約１０ｇ必要であるため
、コーヒー豆を収容する上記小袋１の大きさが１０ｃｍ
Ｘ８ｃｍ程度とかなり大きくなる。そのため、カップが
上記パック１を収容しうる比較的大きなものに限定され
てしまう。また、熱湯を注いでから抽出までに２〜３分
間を要するとともに、パックの大きさが大きいため、湯
の温度が低下しやすく、抽出したコーヒーが冷えて香り
、風味が損なわれたものとなってしまうという欠点を有
している。(Problem to be Solved by the Invention) However, in order to brew one cup (approximately 130 cc) of coffee, approximately 10 g of roasted coffee beans is required, so the size of the sachet 1 containing the coffee beans is 10 cm.
It is quite large, about 8 cm. Therefore, the cup is limited to a relatively large cup that can accommodate the pack 1 described above. In addition, it takes 2 to 3 minutes from pouring boiling water to brewing, and because the pack is large, the temperature of the water tends to drop, resulting in the brewed coffee becoming cold and losing its aroma and flavor. It has the disadvantage of being
本発明は、このような事情に鑑みなされたもので、香り
がよく風味豊かなコーヒーを簡単に短時間でいれること
ができ、しかも従来よりも小型のコーヒーパックおよび
その製法の提供をその目的とする。The present invention was made in view of the above circumstances, and its purpose is to provide a coffee pack and a method for producing the same, which can easily make aromatic and flavorful coffee in a short time, and which is also smaller than conventional ones. do.
上記の目的を達成するため、本発明は、コーヒー抽出液
を、焙煎コーヒー粉砕物とともに凍結乾燥してなる粒状
乾燥物を、透水性袋体に充填したコーヒーパックを第１
の要旨とし、焙煎したコーヒー豆に熱水を加えて抽出液
を抽出する工程と、焙煎して粉砕してなるコーヒー豆の
粉砕物とともに上記抽出液を凍結乾燥する工程と、この
乾燥物を透水性袋体に所定量充填する工程とを備えるコ
ーヒーパックの製法を第２の要旨とする。In order to achieve the above object, the present invention provides a coffee pack in which a water-permeable bag is filled with a granular dried product obtained by freeze-drying coffee extract together with ground roasted coffee.
A process of adding hot water to roasted coffee beans to extract an extract, a process of freeze-drying the extract together with a ground product of roasted and ground coffee beans, and a process of freeze-drying the extract together with the ground coffee beans obtained by roasting and grinding, The second gist is a method for manufacturing a coffee pack, which includes the step of filling a predetermined amount of the coffee into a water-permeable bag.
［作用］
すなわち、本発明者らは、香り高く風味豊かなコーヒー
を簡単に短時間で抽出することができるコーヒーパック
を得るために一連の研究を行った。その結果、焙煎した
コーヒー豆に熱水を加えて抽出した抽出液を、焙煎コー
ヒー豆の一定粒径に粉砕したものとともに凍結乾燥する
と、従来のコーヒーパックに充填されているコーヒー豆
の量ヨりも少ない量で、香り高く風味豊かなコーヒーを
短時間で抽出することができることを見出し本発明に到
達した。[Function] That is, the present inventors conducted a series of studies in order to obtain a coffee pack that can easily extract aromatic and flavorful coffee in a short time. As a result, when the extract obtained by adding hot water to roasted coffee beans is freeze-dried together with roasted coffee beans ground to a certain particle size, the amount of coffee beans packed in a conventional coffee bag can be reduced. The present invention was achieved by discovering that it is possible to extract aromatic and flavorful coffee in a short time with less twisting.
つぎに、本発明について詳細に説明する。Next, the present invention will be explained in detail.
本発明に用いるコーヒー豆は、特に限定されるものでは
なく、アラビカ種のブラジル、コロンビア、ロブスタ一
種のインドネシア等のいかなるコーヒー豆でもよく、単
独であるいは２種類以上組み合わせて用いることが行わ
れる。また、コーヒー豆の焙煎の程度は、特に限定され
るものではなく、浅く焙煎しても、深く焙煎してもよく
、焙煎程度の異なるものを２種類以上組み合わせて用い
るようにしても差し支え般い。The coffee beans used in the present invention are not particularly limited, and may be any coffee beans such as Arabica from Brazil, Colombia, Robusta from Indonesia, etc., and may be used alone or in combination of two or more types. Further, the degree of roasting of coffee beans is not particularly limited, and may be lightly roasted or deeply roasted, and two or more types of coffee beans with different degrees of roasting may be used in combination. It is generally acceptable.
本発明のコーヒーパックは、例えば、つぎのようにして
製造される。まず、焙煎コーヒー豆を１０〜２０メツシ
ユに粉砕し、これに８０〜９５°Ｃの熱水を添加して１
０〜２０Ｂｒｉｘの抽出液を抽出する。この抽出液を、
焙煎コーヒー豆の約９０％を２０〜６０メツシユに粉砕
したものに混合し、この混合したものを凍結乾燥して粒
状乾燥物を作製する。そして、このようにして得られた
粒状乾燥物を、不織布等の透水性を有する袋体に充填す
ることによりコーヒーパックが製造される。なお、上記
粒状乾燥物は、袋体に充填した状態では香り等が低下す
るため、窒素気流下でアルミニウム等の包装袋に密封充
填して光および湿気等を遮断することが品質保持の観点
から好ましい。The coffee pack of the present invention is manufactured, for example, as follows. First, roasted coffee beans are ground into 10 to 20 mesh pieces, and hot water at 80 to 95°C is added to the powder.
Extract the extract from 0 to 20 Brix. This extract is
Approximately 90% of the roasted coffee beans are mixed with pulverized particles of 20 to 60 mesh, and this mixture is freeze-dried to produce a granular dry product. Then, a coffee pack is manufactured by filling a water-permeable bag made of nonwoven fabric or the like with the granular dried product thus obtained. In addition, since the aroma etc. of the above granular dried product deteriorates when it is filled in a bag, it is recommended to seal it in a packaging bag made of aluminum or the like under a nitrogen stream to block light and moisture, etc. from the viewpoint of quality maintenance. preferable.
本発明をより詳しく述べると、上記抽出液の抽出は、粉
砕した焙煎コーヒー豆１重量部（以下「部」と略す）に
対して、２〜６部の上記温度範囲の熱水を添加して抽出
液を抽出することが行われる。また、この抽出液と粉砕
した焙煎コーヒー豆とを混合する割合としては、抽出液
１０部に対して、粉砕した焙煎コーヒー豆４〜５部の範
囲に設定することが好ましい。さらに、上記袋体に充填
する粒状乾燥物の量は、コーヒー１杯分として２〜４ｇ
の範囲に設定されることが好ましく、より好ましくは２
．５〜３．５ｇの範囲である。また、上記袋体の大きさ
および形状としては、上記コーヒー１杯分の所定量の粒
状乾燥物を充填できうるものであれば、特に限定される
ものではないが、カップに収容しやすい大きさのもの、
例えば、４ｃｍＸ４ｃｍの正方形状のものや、４．５
ｃｖｎ Ｘ ３．５ ｃｍの長方形状のもの等が好まし
い。To describe the present invention in more detail, the above extract is extracted by adding 2 to 6 parts of hot water in the above temperature range to 1 part by weight (hereinafter abbreviated as "part") of ground roasted coffee beans. The extraction liquid is extracted using the following method. Further, the mixing ratio of this extract and the ground roasted coffee beans is preferably set in the range of 4 to 5 parts of the ground roasted coffee beans to 10 parts of the extract. Furthermore, the amount of dried granules to be filled into the bag is 2 to 4 g for one cup of coffee.
It is preferable to set it in the range of 2, more preferably 2.
．． It is in the range of 5 to 3.5 g. The size and shape of the bag are not particularly limited as long as it can be filled with a predetermined amount of dried granules for one cup of coffee, but the size and shape are such that it can be easily accommodated in a cup. things,
For example, 4cm x 4cm square shape, 4.5cm
A rectangular shape of cvn x 3.5 cm is preferable.
なお、上記粒状乾燥物に生乳等の乾燥粉乳を添加スると
、ミルク入りコーヒーをいれることができるものとなる
。また、上記抽出された抽出液に生乳等の液状乳を添加
し、この抽出液を粉砕した焙煎コーヒー豆に混合し、こ
れを凍結乾燥しても、ミルク入りコーヒーをいれること
ができるものとなる。Incidentally, if dry milk powder such as raw milk is added to the granular dried product, coffee containing milk can be brewed. Furthermore, by adding liquid milk such as raw milk to the above-extracted extract, mixing this extract with crushed roasted coffee beans, and freeze-drying this, it is possible to make coffee with milk. Become.
上記焙煎コーヒー豆を粉砕する装置としては、従来公知
のグラニユレータ等が用いられ、凍結乾燥は、従来公知
の装置で行われる。また、上記焙煎コーヒー豆から抽出
液を抽出する方法としては、複数個のカラムにそれぞれ
粉砕した焙煎コーヒー豆を充填し、第１のカラムから順
次熱水を通して抽出液を抽出し、その抽出液を第２のカ
ラムに通すことを繰り返して抽出液を抽出することが行
われる。A conventionally known granulator or the like is used as a device for crushing the roasted coffee beans, and freeze-drying is performed using a conventionally known device. In addition, as a method for extracting an extract from roasted coffee beans, a plurality of columns are each filled with crushed roasted coffee beans, and hot water is sequentially passed through the first column to extract the extract. The extract is extracted by repeatedly passing the liquid through the second column.
なお、本発明は、緑茶、ウーロン茶１社仲茶。In addition, the present invention deals with green tea and oolong tea, which is produced by one company.
紅茶、ハーブティ等の茶葉類に適用することも可能であ
る。It is also possible to apply to tea leaves such as black tea and herbal tea.
以上のように、本発明のコーヒーパックは、焙煎したコ
ーヒー豆に熱水を加えて抽出した抽出液を、焙煎コーヒ
ー豆の一定粒径に粉砕したものとともに凍結乾燥された
ものが透水性袋体に充填されている。したがって、この
コーヒーパックを、カップに入れて熱水を注ぐと、抽出
成分が溶は出すと同時にコーヒー豆からコーヒーが抽出
されるため、従来のコーヒーパックよりも短い時間で香
り高く風味豊かなコーヒーをいれることができる。また
、コーヒー豆から抽出した抽出成分が焙煎コーヒー豆と
ともに凍結乾燥されているため、従来のコーヒーパック
に充填されているコーヒー豆の量の約３０％の量で、香
り高く風味豊かなコーヒーを抽出することができる。こ
れにより、袋体の大きさを従来の半分以下の大きさにす
ることができるため、カップの大きさを限定することが
な（、また熱水の温度を低下させることなくコーヒーを
暖かい状態でいれることができる。さらに、本発明のコ
ーヒーパックは、従来のコーヒーパックではできなかっ
た冷水によってコーヒーを入れることができる。As described above, the coffee pack of the present invention is made by freeze-drying the extract obtained by adding hot water to roasted coffee beans and pulverizing the roasted coffee beans to a certain particle size. The bag is filled. Therefore, when you put this coffee pack into a cup and pour hot water over it, the extracted ingredients are dissolved and coffee is extracted from the coffee beans at the same time, resulting in aromatic and flavorful coffee in a shorter time than with conventional coffee packs. can be inserted. In addition, the extract components extracted from coffee beans are freeze-dried together with roasted coffee beans, so you can enjoy aromatic and flavorful coffee with approximately 30% of the amount of coffee beans packed in a conventional coffee pack. can be extracted. As a result, the size of the bag can be reduced to less than half of the conventional size, so there is no need to limit the size of the cup. Furthermore, the coffee pack of the present invention can be used to brew coffee using cold water, which is not possible with conventional coffee packs.
つぎに、本発明の実施例を比較例と併せて説明する。Next, examples of the present invention will be described together with comparative examples.
ブラジル３００ ｇ、 コロンビヤ３００ｇの割合で混
合した焙煎コーヒー豆を、グラニユレータによって約９
５％が１０〜２０メツシユになるように粉砕した。この
粉砕したコーヒー豆に、９０°Ｃの熱水３２００ｇを流
速７０ｄ／ｍｉｎで連続的に流し、屈折糖度計での測定
値が１５８ｒｉｘの抽出液を１１５０ｇ得た。一方、ブ
ラジル２００ ｇ、キリマンジャロ２００ ｇ、・グア
テマラ１００ｇの割合で混合した焙煎コーヒー豆を、グ
ラニユレータによって約９５％が２０〜３０メツシユに
なるように粉砕した。この粉砕したコーヒー豆５００ｇ
に、上記抽出液１１５０ｇを混合したのち、従来公知の
凍結乾燥装置で凍結乾燥を行い、粒状乾燥物６００ｇを
得た。この粒状乾燥物３ｇを窒素気流下で、不織布様の
紙製の小袋（４，５ｃｍＸ３．５ｃｍ）に充填してコー
ヒーパックを作製した。Roasted coffee beans mixed in a ratio of 300 g of Brazil and 300 g of Colombia are roasted using a granulator.
5% was ground into 10-20 meshes. 3200 g of hot water at 90° C. was continuously poured over the ground coffee beans at a flow rate of 70 d/min to obtain 1150 g of an extract having a measurement value of 158 rix using a refractometer. On the other hand, roasted coffee beans mixed at a ratio of 200 g from Brazil, 200 g from Kilimanjaro, and 100 g from Guatemala were ground using a granulator so that about 95% of the beans became 20 to 30 mesh. 500g of ground coffee beans
After mixing 1150 g of the above extract liquid, freeze-drying was performed using a conventionally known freeze-drying device to obtain 600 g of dried granules. A coffee pack was prepared by filling 3 g of this granular dry product into a nonwoven paper bag (4.5 cm x 3.5 cm) under a nitrogen stream.
［比較例］ ブラジル５００ ｇ、キリマンジャロ２００ ｇ。[Comparative example] Brazil 500g, Kilimanjaro 200g.
グアテマラ１００ｇ、コロンビヤ３００ｇの割合で混合
した焙煎コーヒー豆を、グラニユレータによって約９５
％が２０〜３０メツシユになるように粉砕した。この粉
砕したコーヒー豆６ｇを窒素気流下で、実施例と同じ材
質の不織布様の紙製の小袋（７ｃｍ Ｘ ５．５ ｃｍ
）に充填してコーヒーパックを作製した。Roasted coffee beans mixed in a ratio of 100g of Guatemala and 300g of Colombian coffee beans are processed using a granulator to produce approximately 95 g of roasted coffee beans.
It was ground to a ratio of 20 to 30 mesh. 6 g of the ground coffee beans were placed in a non-woven paper bag (7 cm x 5.5 cm) made of the same material as in Example under a nitrogen stream.
) to prepare a coffee pack.
上記のようにして得られた実施例および比較例のコーヒ
ーバックをそれぞれカップに入れ、９０°Ｃの熱水を１
３０ｃｃ注いでコーヒーをいれた。そして、１分後およ
び３分後のそれぞれのコーヒーの温度を測定するととも
に濃度を屈折糖度計で測定した。また、パネラ−２０名
により、それぞれのコーヒーの香り、風味および総合的
評価について、下記の評価基準にもとづき５段階評価で
官能検査を実施した。Put the coffee bags of Examples and Comparative Examples obtained as above into cups, and add 1 cup of hot water at 90°C.
I poured 30cc and made coffee. Then, the temperature of each coffee was measured after 1 minute and 3 minutes, and the concentration was also measured using a refractometer. In addition, a sensory test was conducted by 20 panelists on the aroma, flavor, and overall evaluation of each coffee on a five-point scale based on the following evaluation criteria.
その結果を下記の表に示した。なお、官能検査の結果は
、平均した値を示した。The results are shown in the table below. In addition, the results of the sensory test showed the average value.
上記の表の結果より、実施例のコーヒーバックでいれた
コーヒーは、比較例のコーヒーバックでいれたコーヒー
に比べ短い抽出時間で適度な濃度のコーヒーであった。From the results in the table above, the coffee brewed using the coffee bag of the example had a shorter extraction time and had an appropriate concentration compared to the coffee brewed using the coffee bag of the comparative example.
また、香りおよび風味の点も、実施例のコーヒーバック
でいれたコーヒーが良好なものであった。In addition, the coffee brewed using the coffee bag of Example was also good in terms of aroma and flavor.
図は従来のコーヒーバックの説明図である。 The figure is an explanatory diagram of a conventional coffee bag.
Claims (5)
凍結乾燥してなる粒状乾燥物を、透水性袋体に充填した
ことを特徴とするコーヒーパック。(1) A coffee pack characterized in that a water-permeable bag is filled with a granular dried product obtained by freeze-drying coffee extract together with ground roasted coffee.
ーヒーパック。(2) The coffee pack according to claim (1), which contains dry milk powder.
する工程と、焙煎して粉砕してなるコーヒー豆の粉砕物
とともに上記抽出液を凍結乾燥する工程と、この乾燥物
を透水性袋体に所定量充填する工程とを備えることを特
徴とするコーヒーパックの製法。(3) A step of adding hot water to roasted coffee beans to extract an extract, a step of freeze-drying the above-mentioned extract together with the roasted and ground coffee beans, and a step of freeze-drying the above-mentioned extract together with the ground coffee beans obtained by roasting and pulverizing the coffee beans. A method for manufacturing a coffee pack, comprising the step of filling a predetermined amount into a water-permeable bag.
加する請求項（３）記載のコーヒーパックの製法。(4) The method for producing a coffee pack according to claim (3), wherein dried milk powder is added to the dried product obtained in the freeze-drying step.
する請求項（３）記載のコーヒーパックの製法。(5) The method for producing a coffee pack according to claim (3), wherein liquid milk is added to the extract extracted in the extraction step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2339667A JPH04207154A (en) | 1990-11-30 | 1990-11-30 | Coffee pack and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2339667A JPH04207154A (en) | 1990-11-30 | 1990-11-30 | Coffee pack and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04207154A true JPH04207154A (en) | 1992-07-29 |
Family
ID=18329669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2339667A Pending JPH04207154A (en) | 1990-11-30 | 1990-11-30 | Coffee pack and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04207154A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014532422A (en) * | 2011-11-04 | 2014-12-08 | クラフト・フーズ・アール・アンド・ディ・インコーポレイテッドＫｒａｆｔ Ｆｏｏｄｓ Ｒ＆Ｄ， Ｉｎｃ． | Process for forming soluble coffee products |
-
1990
- 1990-11-30 JP JP2339667A patent/JPH04207154A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014532422A (en) * | 2011-11-04 | 2014-12-08 | クラフト・フーズ・アール・アンド・ディ・インコーポレイテッドＫｒａｆｔ Ｆｏｏｄｓ Ｒ＆Ｄ， Ｉｎｃ． | Process for forming soluble coffee products |
| JP2016028610A (en) * | 2011-11-04 | 2016-03-03 | クラフト・フーズ・アール・アンド・ディ・インコーポレイテッド | Process for making soluble coffee product |
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