JPH04218337A - Frozen coffee and its production - Google Patents
Frozen coffee and its productionInfo
- Publication number
- JPH04218337A JPH04218337A JP30367890A JP30367890A JPH04218337A JP H04218337 A JPH04218337 A JP H04218337A JP 30367890 A JP30367890 A JP 30367890A JP 30367890 A JP30367890 A JP 30367890A JP H04218337 A JPH04218337 A JP H04218337A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- frozen
- flavor
- coffee beans
- beans
- 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 103
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 45
- 239000000284 extract Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 33
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 238000010298 pulverizing process Methods 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract 1
- 241000723377 Coffea Species 0.000 description 71
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 14
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 14
- 238000000034 method Methods 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 7
- 229960001948 caffeine Drugs 0.000 description 7
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 7
- 230000035622 drinking Effects 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 229920005610 lignin Polymers 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000002187 Coffea robusta Nutrition 0.000 description 1
- 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
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- -1 aspartame Chemical compound 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 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
- 239000000203 mixture Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
（ａ）産業上の利用分野
本発明は風味が良く、しかも長期間保存してもその風味
が失われない凍結コーヒー及びその製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to frozen coffee that has a good flavor and does not lose its flavor even when stored for a long period of time, and a method for producing the same.
（ｂ）従来の技術
現在、コーヒー飲料は大量に工業生産され、缶詰、紙容
器詰及びプラスチックス容器詰等の形態で販売されてい
る。このコーヒー飲料の製造方法としては、まずコーヒ
ー生豆を焙煎、粉砕し、次に熱湯で抽出するか、水で抽
出することによりコーヒー成分を抽出し、この抽出液を
他の原料と配合した後に包装される。(b) Prior Art Currently, coffee beverages are industrially produced in large quantities and sold in the form of cans, paper containers, plastic containers, and the like. The method for producing this coffee beverage involves first roasting and pulverizing green coffee beans, then extracting the coffee components by extracting with boiling water or water, and blending this extract with other raw materials. It will be packaged later.
このコーヒー飲料の製造方法は種々検討され改良されて
いるが、いずれの方法においてもその抽出工程として、
焙煎され、粉砕されたコーヒー豆粉を抽出器に充填し、
これに水又は熱湯を加え、抽出液を取り出す方法が用い
られている。Various methods for producing this coffee beverage have been studied and improved, but in all methods, the extraction process involves
Fill the extractor with roasted and ground coffee bean powder,
A method is used in which water or boiling water is added to this to extract the extract.
（ｃ）発明が解決しようとする課題
しかしながら、このようなコーヒー飲料は２〜３℃で１
２日間程度保存すると、後述の第１表に示すように、ｐ
Ｈの低下、つまり酸度の上昇が見られ、しかも、カフェ
イン、リグニン及びトリゴネリンなどのコーヒー飲料の
風味に重大な影響を与える必須成分が４０〜５０％減少
して風味が劣化する。(c) Problems to be Solved by the Invention However, such coffee beverages have a temperature of 1
When stored for about 2 days, as shown in Table 1 below, p
There is a decrease in H, that is, an increase in acidity, and moreover, essential components such as caffeine, lignin and trigonelline, which have a significant influence on the flavor of coffee drinks, are reduced by 40-50%, resulting in a deterioration of the flavor.
（ｄ）課題を解決するための手段
本発明者らは上記の課題を解決するために種々検討した
結果、コーヒー生豆を焙煎し、粉砕したコーヒー豆粒か
らコーヒー成分を抽出してなるコーヒー抽出液を凍結、
保存すると、長期間に亙って、ｐＨの変化、つまり酸度
の変化が見られず、しかも、カフェイン、リグニン及び
トリゴネリンなどの変化がなく、コーヒー飲料の風味が
保持されるとの知見を得た。(d) Means for Solving the Problems As a result of various studies to solve the above problems, the present inventors found that coffee extraction is performed by roasting green coffee beans and extracting coffee components from ground coffee beans. Freeze the liquid,
It was discovered that when stored for a long period of time, there is no change in pH, that is, acidity, and there is no change in caffeine, lignin, trigonelline, etc., and the flavor of the coffee drink is retained. Ta.
本発明はこれらの知見に基づき完成されたものである。The present invention was completed based on these findings.
以下、本発明を詳細に説明する。The present invention will be explained in detail below.
本顧請求項１の凍結コーヒーにおいては、コーヒー生豆
を焙煎し、粉砕したコーヒー豆粉からコーヒー成分を抽
出してなるものである。The frozen coffee according to claim 1 is obtained by roasting green coffee beans and extracting coffee components from ground coffee bean powder.
本発明で使用されるコーヒー生豆には特に限定されるも
のではなく、例えばアラビカ種のブラジル、コロンビア
、ペルー、キリマンジャロ等や、ロブスタ種のインドネ
シア、ウガンダ等があり、これらを単独で、或いは複数
ブレンドして使用することができる。The green coffee beans used in the present invention are not particularly limited, and include, for example, Arabica beans of Brazil, Colombia, Peru, Kilimanjaro, etc., and Robusta beans of Indonesia, Uganda, etc., and these may be used singly or in combination. Can be used by blending.
そして、このコーヒー生豆は常法により焙煎されるが、
この焙煎されたコーヒー豆は粉砕される。These green coffee beans are then roasted using conventional methods.
These roasted coffee beans are ground.
この粉砕条件は特に限定されるものではないが、好まし
くは通常１０〜４０メッシュの粒子が全体の７０〜９０
％存在するように調節するのが望ましい。The pulverization conditions are not particularly limited, but it is preferable that particles of 10 to 40 mesh account for 70 to 90% of the total.
It is desirable to adjust it so that it exists in %.
この場合、粉砕されたコーヒー豆は、香りや風味の成分
が揮散したり、変質が起こりやすいので、コーヒー豆の
粉砕後はできるだけ速やかに水或いは熱湯で抽出処理す
るのが望ましい。この際、熱湯を用いて抽出処理を行う
ときには、熱に弱い芳香成分の揮散もしくは分解又は変
質の恐れがあり、更に風味を低下させる成分の溶出など
の恐れがあるので、コーヒー豆粉を水に浸漬するのが望
ましい。この浸漬の条件は特に限定されるものではない
がコーヒー飲料の風味を一層上げるために、４５℃以下
、好ましくは３５℃以下の水で、３分〜１８０分、好ま
しくは１５分〜１２０分間浸漬すればよい。In this case, since the aroma and flavor components of the ground coffee beans tend to volatilize and deteriorate, it is desirable to extract the coffee beans with water or hot water as soon as possible after the coffee beans are ground. At this time, when performing the extraction process using boiling water, there is a risk of volatilization, decomposition, or deterioration of aromatic components that are sensitive to heat, and there is also a risk of elution of components that reduce the flavor. Immersion is preferable. The conditions for this immersion are not particularly limited, but in order to further enhance the flavor of the coffee beverage, immersion is carried out in water at 45°C or lower, preferably 35°C or lower, for 3 to 180 minutes, preferably 15 to 120 minutes. do it.
この浸漬時間が、３分未満と短い場合には、抽出が不完
全となり、香りや風味の成分の抽出が不充分となり、一
方、１８０分を超えて浸漬しても、抽出濃度に変化はな
く意味がないだけでなく、芳香成分の揮散もしくは分解
又は変質の恐れがあり、更に風味を低下させる成分の溶
出などの恐れがあるので、いずれの場合も望ましくない
。If this immersion time is short, less than 3 minutes, the extraction will be incomplete and aroma and flavor components will not be extracted sufficiently.On the other hand, even if immersed for more than 180 minutes, there will be no change in the extraction concentration. Not only is it meaningless, but there is also a risk of volatilization, decomposition, or deterioration of the aromatic components, and furthermore, there is a risk of elution of components that degrade the flavor, so either case is undesirable.
この浸漬方法は特に限定されるものではないが、通常、
抽出操作を行う抽出器内で行なわれる。この抽出器の形
状、抽出器の容量は限定されるものではないが、容量５
００ｍｌ以上のものがよい。This immersion method is not particularly limited, but usually
This is done in an extractor that performs the extraction operation. The shape of this extractor and the capacity of the extractor are not limited, but the capacity is 5
00ml or more is better.
このようにして得られたコーヒー抽出液には、所望によ
り、砂糖、液糖もしくは果糖、アスパルテームなどの甘
味料、粉乳、牛乳、練乳などの乳製品、更には乳化剤、
香料なども添加してもよい。The coffee extract thus obtained may optionally contain sugar, liquid sugar or fructose, sweeteners such as aspartame, dairy products such as powdered milk, milk, and condensed milk, and further emulsifiers.
Flavoring agents may also be added.
又、このコーヒー抽出液を高温短時間殺菌後、無菌の密
閉容器に充填してもよい。この容器としては特に限定さ
れるものではないが、プラスチックス容器や紙容器が特
に望ましい。Alternatively, this coffee extract may be sterilized at high temperature for a short time and then filled into a sterile airtight container. The container is not particularly limited, but plastic containers and paper containers are particularly desirable.
そして、本発明においては、上記の方法で得られたコー
ヒー抽出液を速やかに凍結することにより、長期保存を
行ってら風味が失われないのである。この凍結の方法は
特に限定されるものではなく、急速凍結であると、緩慢
凍結であるとを問わない。According to the present invention, by immediately freezing the coffee extract obtained by the above method, the flavor will not be lost even after long-term storage. This freezing method is not particularly limited, and may be rapid freezing or slow freezing.
この凍結コーヒーの飲用にあたっては、加熱容器に入れ
て所望の温度に上昇してから飲用してもよく、或いはレ
ンジ等で加熱、昇温してから飲用すればよいのである。When drinking this frozen coffee, it may be placed in a heating container and raised to the desired temperature before drinking, or it may be heated in a microwave or the like to raise the temperature before drinking.
本顧請求項２の凍結コーヒーにおいては、その凍結コー
ヒーが５ｍｍ〜３ｃｍの大きさに形成されているもので
ある。このように凍結コーヒーの大きさを調整すると加
熱容器やカップ等への投入が容易となり、取り扱い性が
著しく向上するのである。In the frozen coffee according to claim 2 of the present invention, the frozen coffee is formed to have a size of 5 mm to 3 cm. By adjusting the size of frozen coffee in this way, it becomes easier to put it into heating containers, cups, etc., and handling efficiency is significantly improved.
凍結コーヒーの大きさが、５ｍｍ未満になると小さすぎ
て取り扱い性が悪くなり、又、３ｃｍを超えると大きく
なり過ぎてカップ等への容器に入れ難くなるので望まし
くない。このような大きさの凍結コーヒーを得るには、
この大きさに仕切った容器にコーヒー抽出液を注入し、
これを凍結後、取り出せば良いのである。If the size of the frozen coffee is less than 5 mm, it will be too small and difficult to handle, and if it exceeds 3 cm, it will become too large and difficult to put into a container such as a cup, which is not desirable. To obtain frozen coffee of this size,
Pour the coffee extract into a container divided into this size,
After freezing, you can take it out.
本願請求項３の凍結コーヒーの製造方法においては、コ
ーヒー生豆を焙煎し、粉砕したコーヒー豆粉を抽出器に
充填し、該抽出器に熱湯又は水を注入してコーヒー抽出
液を得た後、該コーヒー抽出液を凍結したことを特徴と
するものである。In the method for producing frozen coffee according to claim 3 of the present application, green coffee beans are roasted, ground coffee bean powder is filled into an extractor, and hot water or water is injected into the extractor to obtain a coffee extract. After that, the coffee extract is frozen.
ここで用いられるコーヒー生豆やその焙煎・粉砕方法、
更にコーヒー豆粉からのコーヒー成分の抽出方法及びコ
ーヒー抽出液の凍結方法等は上記の方法で行えば良いの
である。The green coffee beans used here, their roasting and grinding methods,
Furthermore, the method for extracting coffee components from coffee bean powder and the method for freezing coffee extract may be carried out by the methods described above.
本発明の方法によると、特殊な技術や装置を用いること
なく、長期間にわたって風味が劣化しない凍結コーヒー
が得られるのである。According to the method of the present invention, frozen coffee whose flavor does not deteriorate over a long period of time can be obtained without using special techniques or equipment.
本顧請求項４の凍結コーヒーの製造方法においては、上
記の凍結コーヒーの製造方法において、該凍結コーヒー
が５ｍｍ〜３ｃｍの大きさに形成されているものである
。In the method for producing frozen coffee according to claim 4, in the method for producing frozen coffee described above, the frozen coffee is formed to have a size of 5 mm to 3 cm.
このような大きさに調整された凍結コーヒーは、上述の
とおり、取り扱い性が良好になるので有益である。Frozen coffee adjusted to such a size is advantageous because it is easier to handle, as described above.
（ｅ）作用
本発明の凍結コーヒーは、上記構成を有し、コーヒー生
豆を焙煎し、粉砕したコーヒー豆粉からコーヒー成分を
抽出してなるコーヒー抽出液を凍結してなるものであり
、この凍結コーヒーは長期間にわたって安定であり、長
期間保存しても、ｐＨの変化、つまり酸度の変化が見ら
れず、しかも、風味の必須成分であるカフェイン、リグ
ニン及びトリゴネリンなどの変化がなく、コーヒー飲料
の風味が長期間に亙って保持される作用を有するのであ
る。(e) Function The frozen coffee of the present invention has the above-mentioned structure and is made by freezing a coffee extract obtained by roasting green coffee beans and extracting coffee components from ground coffee bean powder, This frozen coffee is stable for a long time, and even when stored for a long time, there is no change in pH, that is, acidity, and there is no change in the essential components of flavor such as caffeine, lignin, and trigonelline. This has the effect of preserving the flavor of the coffee beverage for a long period of time.
又、この凍結コーヒーの飲用にあたっては、加熱容器に
入れて所望の温度に上昇してから飲用してもよく、或い
はレンジ等で加熱、昇温してから飲用すればよいのであ
る。Furthermore, when drinking this frozen coffee, it may be placed in a heating container and raised to the desired temperature before drinking, or it may be heated in a microwave or the like to raise the temperature before drinking.
本発明の凍結コーヒーの製造方法は、コーヒー生豆を焙
煎し、粉砕したコーヒー豆粉を抽出器に充填し、該抽出
器に熱湯又は水を注入してコーヒー抽出液を得た後、該
コーヒー抽出液を凍結したものであるから、特殊な技術
や装置を用いることなく、長期間にわたって風味が劣化
しない凍結コーヒーが簡単に得られる作用を有するので
ある。The method for producing frozen coffee of the present invention involves roasting green coffee beans, filling an extractor with ground coffee bean powder, and injecting hot water or water into the extractor to obtain a coffee extract. Since it is made from frozen coffee extract, it has the ability to easily obtain frozen coffee whose flavor does not deteriorate over a long period of time without using special techniques or equipment.
更に、本発明においては、凍結コーヒーが密封状態で保
存され、しかも密封状態で加熱されるので、香り、風味
がコーヒー生豆を焙煎し、挽きたてのコーヒーと何等変
わらない作用を有するのである。Furthermore, in the present invention, frozen coffee is stored in a sealed state and heated in a sealed state, so the aroma and flavor are the same as roasted green coffee beans and freshly ground coffee. be.
（ｆ）実施例
次に本発明の実施例を詳細に説明するが、本発明はこれ
に限定されるものではない。(f) Examples Next, examples of the present invention will be described in detail, but the present invention is not limited thereto.
実施例１
ブラジル産サントス種コーヒー豆２５０ｇを焙煎し、１
５〜３５メッシュに粉砕した。粉砕したコーヒー豆粉２
００ｇを底にろ紙をひいた８ｃｍ×５ｃｍ角のカラム状
の抽出器の中に入れ、３０℃の水１ｌを加え３０分間浸
漬してコーヒー成分を抽出した後、すべてのろ液を得た
。この抽出液は糖度計による測定値がＢｘ２．３であっ
た。この抽出液にグラニュー糖３．０重量％を混合溶解
した後（以下、この状態をコーヒー飲料Ａという。）、
急速冷凍により凍結した。Example 1 250g of Santos coffee beans from Brazil were roasted and 1
It was ground to 5-35 mesh. ground coffee bean powder 2
00g was placed in an 8cm x 5cm square column-shaped extractor with filter paper lined at the bottom, 1 liter of 30°C water was added and soaked for 30 minutes to extract the coffee components, and then all the filtrate was obtained. The measured value of this extract using a saccharimeter was Bx2.3. After mixing and dissolving 3.0% by weight of granulated sugar in this extract (hereinafter, this state is referred to as coffee beverage A),
Frozen by rapid freezing.
次にこの凍結した凍結コーヒーを１〜３ｃｍの大きさに
破砕し、これを融解し、温度９０℃まで加熱後、パネル
５０人に飲用させた。Next, this frozen coffee was crushed into pieces of 1 to 3 cm in size, thawed, heated to a temperature of 90°C, and then given to a panel of 50 people to drink.
一方、上記コーヒー飲料Ａ（製造直後で凍結前）を９０
℃まで加熱後、上記パネル５０人に飲用させた。On the other hand, the above coffee drink A (immediately after production and before freezing) was heated to 90%
After heating to ℃, 50 people from the above panel were given a drink.
このパネル５０人による官能試験の結果、凍結、解凍に
よる風味の低下は認められなかった。As a result of this sensory test conducted by a panel of 50 people, no deterioration in flavor was observed due to freezing and thawing.
次に、上記コーヒー飲料Ａをファスナー付きポリエステ
ル製袋内に詰めて温度２〜３℃で１２日間保存後、ｐＨ
、カフェイン、リグニン及びトリゴネリンの変化を調査
した（測定温度２０±２℃）。Next, the coffee beverage A was packed in a zippered polyester bag and stored at a temperature of 2 to 3°C for 12 days.
, changes in caffeine, lignin, and trigonelline were investigated (measurement temperature 20±2°C).
その結果を第１表に示す。The results are shown in Table 1.
なお、第１表において、カフェイン、リグニン及びトリ
ゴネリンの濃度はコーヒー飲料（製造直後）を各々１０
０として算出したものである。In Table 1, the concentrations of caffeine, lignin, and trigonelline are 10% each for coffee drinks (immediately after production).
It was calculated as 0.
又、上記コーヒー飲料Ａをファスナー付きポリエステル
製袋内に詰めて温度−２０℃で６カ月間保存後、融解し
、温度２０±２℃にした後、上記と同様に、ｐＨ、カフ
ェイン、リグニン及びトリゴネリンの濃度を測定した。In addition, the above coffee beverage A was packed in a zippered polyester bag and stored at a temperature of -20°C for 6 months, then melted and brought to a temperature of 20±2°C. and trigonelline concentrations were measured.
その結果を第１表に示す。The results are shown in Table 1.
このカフェイン等の濃度は上記と同様に算出したもので
ある。The concentration of this caffeine etc. was calculated in the same manner as above.
次に、温度２〜３℃で１２日間保存した上記コーヒー飲
料Ａ（以下、これを試料１という。）及び温度−２０℃
で１２日間保存した凍結コーヒー飲料を各々９０℃に加
熱した後、パネル５０人による香り、風味等の官能試験
を行ったところ、５０人中、４８人が凍結状態で保存し
たコーヒーを好み、２人が同じとの評価をした。Next, the above coffee beverage A (hereinafter referred to as sample 1) stored at a temperature of 2 to 3 °C for 12 days and a temperature of -20 °C
After heating frozen coffee drinks stored for 12 days at 90℃, a panel of 50 people conducted a sensory test on aroma, flavor, etc., and out of 50 people, 48 people preferred coffee stored in a frozen state. People rated it the same.
また、凍結状態で１２日間保存したコーヒーと、実施例
１と同様のコーヒー生豆を実施例１と同様に焙煎し、実
施例１と同様の条件で抽出したコーヒー抽出液（製造直
後、尚、このコーヒー生豆は生豆状態で１２日間保存し
たことになる。）を各々９０℃に加熱した後、パネル５
０人による香り、風味等の官能試験を行ったところ、５
０人中、４０人が変わらないと評価し、６人が製造直後
と評価し、更に４人が凍結状態で保存したコーヒーを好
んだ。In addition, coffee that had been stored in a frozen state for 12 days and a coffee extract obtained by roasting the same green coffee beans as in Example 1 and extracting it under the same conditions as in Example 1 (immediately after production, still fresh) , this green coffee bean was stored in a green state for 12 days) was heated to 90°C, and then panel 5
A sensory test on aroma, flavor, etc. was conducted by 0 people, and the result was 5.
Out of 0 people, 40 people rated it the same, 6 people rated it as freshly made, and 4 people preferred coffee stored in a frozen state.
即ち、凍結コーヒーは１２日間保存しても香り、風味等
が変わらないことが認められた。In other words, it was observed that the fragrance, flavor, etc. of frozen coffee did not change even after being stored for 12 days.
なお、この官能試験は、各パネルに試料の表示せず、好
みの試料を選択したものを集計した。In addition, in this sensory test, samples were not displayed on each panel, and samples of the favorite samples were selected and the results were totaled.
実施例２
ブラジル産アラビカ種コーヒー豆とインドネシア産ロブ
スタ種コーヒー豆を４：１（重量比）に配合したものを
用い、実施例１と同様に粉砕した後、市販のドリップ式
用ペーパーフィルターによりろ過したところ、ろ液の糖
度計の値はＢｘ．１．９であった。Example 2 A mixture of Arabica coffee beans from Brazil and Robusta coffee beans from Indonesia at a ratio of 4:1 (weight ratio) was ground in the same manner as in Example 1, and then filtered using a commercially available drip-type paper filter. As a result, the value of the filtrate on the sugar meter was Bx. It was 1.9.
次に、実施例２の抽出液を用い、温度２〜３℃で１２日
間保存したもの及び実施例２の抽出液を用い、温度−２
０℃で１２日間保存した凍結コーヒー飲料を各々９０℃
に加熱した後、パネル５０人による香り、風味等の官能
試験を行ったところ、５０人中、４７人が凍結状態で保
存したコーヒーを好み、３人が同じとの評価をした。Next, using the extract of Example 2, which had been stored for 12 days at a temperature of 2 to 3°C, and using the extract of Example 2,
Each frozen coffee drink stored at 0℃ for 12 days was heated to 90℃.
After heating the coffee to a temperature, a sensory test of aroma, flavor, etc. was conducted by a panel of 50 people, and out of the 50 people, 47 people preferred the coffee stored in a frozen state, and 3 people gave the same rating.
また、凍結状態で保存したものと、実施例２と同様のコ
ーヒー生豆を実施例２と同様に焙煎し、実施例２と同様
の条件で抽出したコーヒー抽出液（製造直後、尚、この
コーヒー生豆は生豆状態で１２日間保存したことになる
。）を各々９０℃に加熱した後、パネル５０人による香
り、風味等の官能試験を行ったところ、５０人出、３８
人が変わらないと評価し、７人が製造直後と評価し、更
に５人が凍結状態で保存したものを好んだ。In addition, coffee extracts stored in a frozen state and coffee extracts obtained by roasting the same green coffee beans as in Example 2 and extracting them under the same conditions as in Example 2 (immediately after production, Green coffee beans were stored in green form for 12 days.) After heating each to 90℃, 50 panelists conducted a sensory test on aroma, flavor, etc.
7 people rated it unchanged, 7 people rated it freshly manufactured, and 5 people preferred it stored frozen.
即ち、この結果からも、凍結コーヒーは１２日間保存し
ても香り、風味等が変わらないことがほぼ認められる。That is, this result also confirms that the aroma, flavor, etc. of frozen coffee remain unchanged even after being stored for 12 days.
なお、この官能試験は、各パネルに試料の表示せず、好
みの試料を選択したものを集計した。In addition, in this sensory test, samples were not displayed on each panel, and samples of the favorite samples were selected and the results were totaled.
次に、実施例１の凍結コーヒー飲料を温度−２０℃で６
カ月保存したもの（以下、これを試料２という。）と、
実施例１と同様のコーヒー生豆を実施例１と同様に焙煎
し、実施例１と同様の条件で抽出したコーヒー抽出液（
製造直後、尚、このコーヒー生豆は生豆状態で６カ月間
保存したことになる。）を各々９０℃に加熱した後、パ
ネル５０人による香り、風味等の官能試験を行ったとこ
ろ、５０人中、３７人が変わらないと評価し、８人が製
造直後と評価し、更に５人が凍結状態で保存したコーヒ
ーを好んだ。Next, the frozen coffee beverage of Example 1 was heated to -20°C for 6 hours.
One that was stored for a month (hereinafter referred to as sample 2),
The same green coffee beans as in Example 1 were roasted in the same manner as in Example 1, and the coffee extract (
Immediately after production, these green coffee beans were stored in a green state for 6 months. ) was heated to 90°C, and a sensory test of aroma, flavor, etc. was conducted by 50 panelists. Of the 50, 37 people evaluated it as being the same, 8 people evaluated it as immediately after production, and 5 People preferred coffee stored in a frozen state.
即ち、凍結コーヒーは６カ月間保存しても香り、風味等
が変わらないことが認められた。In other words, it was confirmed that the fragrance, flavor, etc. of frozen coffee did not change even if it was stored for 6 months.
なお、この官能試験は、各パネルに試料の表示せず、好
みの試料を選択したものを集計した。In addition, in this sensory test, samples were not displayed on each panel, and samples of the favorite samples were selected and the results were totaled.
ところで、本発明においては、凍結コーヒーが密封状態
で保存され、しかも密封状態で加熱されるので、香り、
風味がコーヒー生豆を焙煎し、挽きたてのコーヒーと何
等変わらないのである。By the way, in the present invention, frozen coffee is stored in a sealed state and heated in a sealed state, so the aroma and
The flavor is no different from freshly ground coffee made from roasted green coffee beans.
（ｇ）発明の効果
本願請求項１の凍結コーヒーは、コーヒー生豆を焙煎し
、粉砕したコーヒー豆粉からコーヒー成分を抽出してな
るコーヒー抽出液を凍結してなるものであり、この凍結
コーヒーは長期間にわたって安定であり、長期間保存し
ても、ｐＨの変化、つまり酸度の変化が見られず、しか
も、風味の必須成分であるカフェイン、リグニン及びト
リゴネリンなどの変化がなく、コーヒー飲料の風味が長
期間に互って保持される結果、長期間保存しても製造当
初の風味を味わえる効果を有するのである。(g) Effect of the invention The frozen coffee of claim 1 is obtained by freezing a coffee extract obtained by roasting green coffee beans and extracting coffee components from ground coffee bean powder. Coffee is stable for a long time, and even when stored for a long time, there is no change in pH, that is, acidity, and the essential components of flavor, such as caffeine, lignin, and trigonelline, do not change. As a result of the flavor of the beverage being retained for a long period of time, it is possible to enjoy the original flavor even after long storage.
特に、本発明においては、凍結コーヒーが密封状態で保
存され、しかも密封状態で加熱されるので、香り、風味
がコーヒー生豆を焙煎し、挽きたてのコーヒーと何等変
わらないのである。In particular, in the present invention, frozen coffee is stored in a sealed state and heated in a sealed state, so the aroma and flavor are no different from roasted green coffee beans and freshly ground coffee.
本願請求項２の凍結コーヒーにおいては、その凍結コー
ヒーが５ｍｍ〜３ｃｍの大きさに形成されているもので
あり、このように凍結コーヒーの大きさを調整すると加
熱容器やカップ等への投入が容易となり、取り扱い性が
著しく向上する効果を有するのである。In the frozen coffee of claim 2 of the present application, the frozen coffee is formed into a size of 5 mm to 3 cm, and by adjusting the size of the frozen coffee in this way, it is easy to put it into a heating container, cup, etc. This has the effect of significantly improving the ease of handling.
本願請求項３の凍結コーヒーの製造方法においては、コ
ーヒー生豆を焙煎し、粉砕したコーヒー豆粉を抽出器に
充填し、該抽出器に熱湯又は水を注入してコーヒー抽出
液を得た後、該コーヒー抽出液を凍結するものであり、
特殊な技術や装置を用いることなく、長期間にわたって
風味が劣化しない凍結コーヒーが簡単に得られる効果を
有するのである。In the method for producing frozen coffee according to claim 3 of the present application, green coffee beans are roasted, ground coffee bean powder is filled into an extractor, and hot water or water is injected into the extractor to obtain a coffee extract. After that, the coffee extract is frozen,
This has the effect of easily producing frozen coffee that does not deteriorate in flavor over a long period of time without using special techniques or equipment.
本願請求項４の凍結コーヒーの製造方法においては、上
記の凍結コーヒーの製造方法において、該凍結コーヒー
が５ｍｍ〜３ｃｍの大きさに形成されているものであり
、このように凍結コーヒーの大きさを調整すると加熱容
器やカップ等への投入が容易となり、取り扱い性が著し
く向上するので有益である。In the method for producing frozen coffee according to claim 4 of the present application, in the above-mentioned method for producing frozen coffee, the frozen coffee is formed to have a size of 5 mm to 3 cm, and the size of the frozen coffee is adjusted in this way. Adjustment is beneficial because it makes it easier to put it into a heating container, cup, etc., and the handling properties are significantly improved.
Claims (4)
豆 粉からコーヒー成分を抽出してなるコーヒー抽出液を凍
結してなる凍結コーヒー。1. Frozen coffee obtained by freezing a coffee extract obtained by roasting green coffee beans and extracting coffee components from ground coffee bean powder.
コーヒーが５ｍｍ〜３ｃｍの大きさに形成されている凍
結コーヒー。2. The frozen coffee according to claim 1, wherein the frozen coffee is formed to have a size of 5 mm to 3 cm.
豆 粉を抽出器に充填し、該抽出器に熱湯又は水を注入して
コーヒー抽出液を得た後、該コーヒー抽出液を凍結した
ことを特徴とする凍結コーヒーの製造方法。3. Roast green coffee beans, fill an extractor with ground coffee bean powder, pour hot water or water into the extractor to obtain a coffee extract, and then freeze the coffee extract. A method for producing frozen coffee, characterized by:
て、 該凍結コーヒーが５ｍｍ〜３ｃｍの大きさに形成されて
いる凍結コーヒー。4. The method for producing frozen coffee according to claim 3, wherein the frozen coffee is formed to have a size of 5 mm to 3 cm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26798890 | 1990-10-04 | ||
| JP2-267988 | 1990-10-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04218337A true JPH04218337A (en) | 1992-08-07 |
Family
ID=17452354
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30367890A Pending JPH04218337A (en) | 1990-10-04 | 1990-11-07 | Frozen coffee and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04218337A (en) |
-
1990
- 1990-11-07 JP JP30367890A patent/JPH04218337A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4568490B2 (en) | Method for producing volatile component, food and drink containing volatile component, and method for producing coffee beverage or tea beverage | |
| RU2230457C2 (en) | Liquid coffee product | |
| AU2013281341B2 (en) | Aromatization of coffee | |
| US2022467A (en) | Process of making soluble coffee and product | |
| US2620276A (en) | Package coffee drink | |
| US2110732A (en) | Coffee ball | |
| WO2007116350A1 (en) | Instant turkish coffee | |
| AU2023200816A1 (en) | Beverage composition useful in beverage capsules | |
| KR101657348B1 (en) | Preparation method of coffee bean extract with low caffeine using low temperature extraction, and preparation method of capsule coffee using the same | |
| JPH04218337A (en) | Frozen coffee and its production | |
| WO2015019870A1 (en) | Coffee powder composition and coffee beverage | |
| JPH02117346A (en) | Production of coffee | |
| JP2020072665A (en) | Method of producing tea extract | |
| KR20160006069A (en) | Low-caffeine coffee with large amount of effective component of raw coffee bean prepared by low temperature extraction, and capsule coffee comprising the the same | |
| JPH09275904A (en) | Production of roasted coffee, coffee beverage and coffee by coffee pack | |
| JP7153045B2 (en) | Method for producing coffee composition | |
| JPH0242941A (en) | Aerosol type coffee beverage | |
| JP2012213332A (en) | Method for producing coffee flavor | |
| JPH0523110A (en) | Sealed type frozen coffee and production thereof | |
| JPS5943139B2 (en) | Manufacturing method for bagged high-concentration black coffee | |
| KR101804728B1 (en) | Manufacture of Safflower Coffee | |
| US20230354843A1 (en) | Beverage composition useful in beverage capsules | |
| JPH04207154A (en) | Coffee pack and its production | |
| KR20220121986A (en) | Production of an instant coffee enabling enhanced coffee aroma without liberating solid powder residue | |
| JPH03247239A (en) | Dandelion component-containing powder for coffee-like drink |