JPH0659A - Production of liquid concentrated coffee - Google Patents

Abstract

PURPOSE:To obtain the liquid concentrated coffee having the characteristic flavor of coffee in a simple operation by immersing ground roasted coffee beans in a raw concentrated coffee solution at a specific temperature and subsequently separating the solid contents from the mixture. CONSTITUTION:5-10wt.% of (based on a raw concentrated coffee solution) of ground roasted coffee beans are immersed in the raw concentrated coffee solution at <=10 deg.C for 30-120min, and the solid contents are subsequently separated to obtain the objective liquid concentrated coffee.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing liquid concentrated coffee, and more specifically, a concentrated coffee liquid produced by a conventional method is used as a raw material to add the original flavor of coffee to a liquid concentrated coffee having a rich flavor. It relates to a method of manufacturing.

[0002]

2. Description of the Related Art Conventionally, many processed coffees such as liquid concentrated coffee have been manufactured by various manufacturing methods. The production of these processed coffees generally starts with roasting and blending green coffee beans, and then undergoes steps such as grinding (grinding), extraction and concentration. In such a process, various efforts have been made in terms of product yield and quality, but most of them are related to the flavor of coffee.

That is, in order to obtain a processed coffee with a rich flavor, a hot air method, a far infrared ray roasting method, a pressure method, a multi-stage method,
Many techniques have been developed for extraction methods such as drip method, concentration methods such as decompression method, freezing method, membrane concentration method, and freeze-drying in the drying stage for obtaining powdered coffee (instant coffee).

[0004]

However, in spite of these various innovations, since the flavor, especially the aroma of coffee is liable to volatilize and change, various processed coffees obtained by the conventional manufacturing method are brewed. It tended to be different from freshly brewed regular coffee.

Therefore, in order to add the flavor of coffee to liquid concentrated coffee or powdered coffee, many methods have been proposed for recovering the aroma of roasted coffee beans and adding it to the final product. For example, there are various means for extracting aroma, such as direct compression of roasted coffee beans to extract aroma contained in oil, steam distillation, solvent extraction, and extraction with supercritical carbon dioxide.

However, the scent and taste components recovered by these methods are added to the final product,
Although it is possible to improve the flavor, in terms of the aroma component, it lacks the unique sweet aroma component of regular coffee, and further, these collected products contribute almost to the improvement of the taste. Absent.

Further, these methods are complicated in the process and use heating energy, a solvent or supercritical carbon dioxide gas, so that they are disadvantageous from the economical point of view.

[0008] Therefore, an object of the present invention is to provide a production method capable of adding a flavor peculiar to coffee possessed by regular coffee by a simple operation and obtaining a concentrated liquid flavored coffee.

[0009]

In order to achieve the above-mentioned object, the method for producing liquid concentrated coffee of the present invention is 10 ° C.
It is characterized in that crushed roasted coffee beans are immersed in the following raw material concentrated coffee liquid, and then solid components are separated.

That is, in the present invention, first, liquid concentrated coffee as a raw material (hereinafter referred to as raw material coffee liquid) is manufactured by a conventional method. The method for producing the raw coffee liquid is not particularly limited, and can be performed by various conventional production methods, and the various roasting methods can be used depending on the type and concentration of coffee beans, properties of the final product, and the like. The extraction method and the concentration method can be appropriately combined and employed.

Next, while maintaining the obtained raw coffee liquid at 10 ° C. or lower, crushed roasted coffee beans (hereinafter referred to as coffee powder) are immersed in the coffee liquid. The coffee powder used at this time is roasted coffee beans by a conventional method.
It is crushed, and suitable coffee beans may be appropriately roasted according to the desired flavor to be added and crushed to an arbitrary particle size.

The temperature of the raw coffee liquid during the above treatment is 1
It is necessary to keep the temperature below 0 ° C. That is, if the treatment is performed at a temperature higher than 10 ° C., it is necessary to perform the heat sterilization treatment after the treatment according to the food hygiene law, and the scent component is volatilized in this heating step. On the other hand, even if the temperature is 0 ° C. or lower, the dipping treatment is possible if it is in a non-frozen state, but considering the cooling energy and the extraction effect of coffee flavor, the range of 5 to 10 ° C. is preferable, and for example, the liquid concentrate which is the raw material of the present invention. After the coffee is produced, it may be refrigerated and used at that temperature.

The amount of coffee powder relative to the raw coffee liquid varies depending on the temperature and the soaking time during the above treatment, and the roasting degree and crushing degree of the coffee powder. A range of 10% by weight is suitable. If the amount of this coffee powder is less than 5% by weight, the practical effect is poor, and even if the soaking time is lengthened, a sufficient effect cannot be obtained. Conversely, even if the amount of coffee powder is more than 10% by weight, the flavor shifts. The improvement of the effect can hardly be expected, not only a large amount of coffee powder is required, but also the coffee powder absorbs the liquid, the yield of the liquid is reduced, and the production efficiency is also reduced.

Further, the soaking time also varies depending on the temperature at the time of processing, the roasting degree, the pulverizing degree and the amount of the coffee beans, like the amount of the coffee powder, but usually 30 to 120 minutes is suitable, If it is less than 30 minutes, the flavor of coffee cannot be sufficiently extracted, and if it exceeds 120 minutes, it becomes substantially saturated and the flavor cannot be increased.

In the above-mentioned dipping step, the raw coffee liquid and the coffee powder may be put into a container and allowed to stand or to be appropriately stirred, but the coffee powder is put in a liquid-permeable bag or container and dipped. Alternatively, the raw coffee liquid may be circulated in a container filled with coffee powder.

After transferring the flavor of coffee powder to the raw coffee liquid as described above, the solid component and the coffee liquid are separated. This solid-liquid separation step can be carried out by a general solid-liquid separation means. For example, the coffee liquid may be separated by an ordinary filtration device, but the liquid is sufficiently separated by using a centrifuge or a press. The recovery of the final product can improve the yield of the final product.

The concentrated coffee liquor thus added with flavor can be refrigerated or frozen and stored as it is, and if necessary, operations such as flavoring can be separately performed.

As described above, in the present invention, since the raw coffee liquid and the coffee powder are brought into contact with each other at a low temperature, only the preferable flavor of the coffee is extracted without changing the concentration of the coffee itself. The liquid concentrated coffee having the original taste and aroma of coffee can be obtained. That is, the taste and aroma of the obtained liquid concentrated coffee are very close to those of the original coffee, specifically, the taste is rich and mild, and the aroma is sweet. The sugar content is 0.
It rises by about 5 to 2.0 Bx.

[0019]

[Examples] Coffee beans roasted by a conventional method were ground, extracted with hot water, concentrated to 15 Bx by a reverse osmosis method, and then cooled. 100 concentrated coffee liquid obtained
10 kg of separately ground grinded roasted beans was added to kg, and the mixture was immersed and held at 5 ° C. for 60 minutes.

Thereafter, the mixed solution was filtered through a filter to separate the coffee solution and the beans impregnated with the solution, and the beans were squeezed out by pressing to collect the coffee solution. The obtained coffee liquid was 97 kg in total. The sugar content is 16
It was rising to Bx.

10 ml each of the obtained concentrated coffee liquid and raw material concentrated coffee liquid were placed in a cup and heated to 120 m of boiling water.
After pouring 1 and stirring, both were compared. As a result, the untreated ones lacked the original flavor of coffee, such as sourness, richness and sweet aroma, but those treated above complemented them and gave a flavor comparable to regular coffee. It was

Further, in the above embodiment, an experiment was conducted by changing the amount of coffee powder to be dipped in the raw coffee liquid in the range of 1 to 20% by weight in 1% increments. On the other hand, when the amount was 4% by weight or less, the sensory test showed that there was almost no effect of improving the flavor compared to the raw coffee liquid, and at 11% by weight or more, there was almost no difference from the case of 10% by weight, The amount of liquid impregnated in the beans after soaking increased, and the yield decreased.

Further, an experiment was conducted by changing the soaking time, but if the amount of the coffee powder was less than 30 minutes, the flavor was hardly improved even if the amount of the coffee powder was increased, and if the immersion was performed for more than 120 minutes, 120 It was not felt that the flavor was improved compared to the one soaked for a minute.

[0024]

As described above, the method for producing liquid concentrated coffee according to the present invention provides a rich flavor by a simple treatment of immersing roasted and ground coffee beans in a raw coffee liquid at 10 ° C. or lower. You can get liquid concentrated coffee,
Superior quality coffee can be provided at low cost.

Claims (3)

[Claims] 1. A process for producing liquid concentrated coffee, which comprises immersing crushed roasted coffee beans in a raw material concentrated coffee liquid at 10 ° C. or lower, and then separating solid components. 2. The method for producing liquid concentrated coffee according to claim 1, wherein the amount of the ground roasted coffee beans is 5 to 10% by weight of the raw material concentrated coffee liquid. 3. The method for producing liquid concentrated coffee according to claim 1, wherein the soaking time is 30 to 120 minutes.