JPH0712280B2 - Coffee making method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing coffee.

[Conventional technology]

Normally, coffee liquor is produced by roasting green coffee beans, grinding and then extracting with hot water. Concentrated coffee liquor is then concentrated from extracted coffee liquor and powdered or granular instant coffee is concentrated coffee liquor. Is further dried and produced, but the loss of flavor components in each step is unavoidable. Therefore, conventionally, in order to reduce the loss of this flavor component, a production method has been considered in which the flavor component is recovered at an early stage of the production process and then added and aroma is added at a later stage. There is known a method in which flavor components are extracted from beans that have been ground and grinded with supercritical carbon dioxide, and the flavor components are added to a coffee liquid extracted from the residue or a concentrated liquid thereof.

[Problems to be solved by the invention] However, in the above-mentioned manufacturing method, the flavor component extracted has a unique odor such as a burning odor or a charcoal odor, and also the cost is high, and further, because grinding heat is generated during grinding, The heat changed the components of the beans and volatilized the flavor components, which had a bad influence on the taste and aroma.

Therefore, the present invention efficiently extracts the flavor component of coffee beans, prevents volatilization of the flavor component as much as possible to enrich the aroma, and further suppresses the generation of crushing heat at the time of grind to reduce the aromaticity and taste. The goal is to produce exceptional coffee.

[Means for Solving the Problems]

The present invention has been made to achieve the above object, and as shown in the drawing, green coffee beans 1 are roasted in a roasting step 2,
While the roasted beans are still hot, they are put into an extraction liquid such as hot water or water in a closed container in the extraction step 3 to add flavor components 4
Is extracted as a flavor solution. This extract may be an aqueous solution of propylene glycol or an aqueous solution of a surfactant such as sucrose fatty acid ester, and these have better extraction efficiency. Further, the flavor component may be extracted by applying the extract to the roasted beans instead of putting the roasted beans into the extract.

Next, the residual beans 5 after extracting the flavor component 4 are ground in the grinding step 6 and the coffee liquid is extracted with hot water in the extraction step 7. Thereafter, the coffee liquid may be further concentrated in a concentration step 8 shown by a broken line to obtain a concentrated coffee liquid.

Then, the flavor solution is added to the coffee liquid or concentrated coffee liquid as it is or concentrated in the concentration process 9 indicated by a broken line frame, and then added and perfused in the addition process 10 to obtain a coffee liquid or concentrated coffee liquid product 11.

The flavor solution must be concentrated by the flavor solution alone depending on the amount of the solution. Since this flavor solution contains almost no other coffee ingredients, it can be easily concentrated by a method such as reverse osmosis concentration method, but some loss is inevitable, so the amount of extract for flavor ingredient extraction It is desirable to do as little as possible.

[Application]

According to such a manufacturing method, the flavor component is recovered in the early stage of the manufacturing process, the loss is extremely small, and the roasted bean surface in the hole before grinding has more flavor component than the inside. It can be efficiently extracted with a small amount of extract. Further, when the flavor component is extracted, the roasted beans are brought into contact with the extraction liquid, so that the roasted beans become wet before grinding, and this moistening suppresses the heat of crushing at the time of grinding.

〔The invention's effect〕

As described above, the present invention, after roasting the green coffee beans, extracts the flavor component with the extract while hot, grinds the extraction residue beans, and then extracts the coffee liquid with hot water,
Since the flavor component is added to this coffee liquid,
Since the flavor component can be extracted and recovered in the early stage of the manufacturing process, the volatilization loss of the flavor component in the manufacturing process is extremely small, and moreover, the flavor component is extracted from the roasted beans in the hole, which is efficient, and the roasting before the grinding is performed. Since the roasted beans are in a wet state, the generation of crushing heat during grinding is suppressed and the taste and aroma are not impaired, and there is also no offensive odor such as a burning odor, so the aromaticity and taste are excellent. Coffee can be produced and the cost is low.

Further, by concentrating the extracted flavor component, it is possible to obtain a coffee liquid having a desired aromaticity.

Further, a coffee liquor having a desired concentration can be obtained by concentrating the coffee liquor extracted from the ground residual beans through hot water.

(Examples) Examples of the present invention will be specifically described below.

Example 1 As a stock, Brazil, Mocha, and Colombia are 4: 4:
Roast 5 kg of green coffee beans blended in 2, immediately after that, put the roasted beans in a closed container, pour cold water 3 at 20 ° C. and stir to extract flavor components, and then filter to obtain flavor solution 1.5. To get Then, the residual beans in a wet state were ground and extracted with hot water 50 to obtain coffee liquid 42. This operation was repeated 3 times to obtain flavor solution 4.5 and coffee liquor 126. The coffee liquor was concentrated by a reverse osmosis concentrator using a reverse osmosis membrane (SW-30 manufactured by Filmtex) and then mixed with flavor solution 4.5. As a result, concentrated coffee liquid 22.5 of 18 ° Brix was obtained.

Comparative Example 1 Coffee liquid 41 was obtained by the conventional method for producing coffee in which 5 kg of green coffee beans blended in the same proportion as in Example 1 were roasted, ground, and extracted with hot water 50. After repeating this operation 3 times, reverse osmosis concentration was carried out under the same conditions as in Example 1, and concentrated coffee liquid of 18 ° Brix 20
Got

10 ml of the concentrated coffee liquid of Example 1 and 10 ml of the concentrated coffee liquid of Comparative Example 1 were each diluted 10 times with hot water, and a comparative test was conducted by a sensory test. As a result, the concentrated coffee liquid of Example 1 had a sweeter aroma. The quality was excellent in terms of sourness.

Also by gas chromatography analysis by the headspace method, the total amount of flavor components was 69.1v in the concentrated coffee liquid of Example 1, whereas it was 58.9v in the concentrated coffee liquid of Comparative Example 1. It was confirmed that the concentrated coffee liquid had a better aroma.

Example 2 As a brand, 120 g of green coffee beans were roasted, and immediately after that, the roasted beans were put into a closed container and 300 ml of hot water at 100 ° C
Is poured and stirred to extract flavor components and then filtered to obtain 240 ml of a flavor solution. Furthermore, this flavor solution 200
ml was concentrated under a nitrogen gas pressure of 50 kg / cm ² using a reverse osmosis membrane (Filmtex SW-30) to obtain 20 ml of a 10-fold concentrated flavor solution. Then, grind the residual beans in a wet state and extract with 1500 ml of boiling water to obtain 1370 ml of coffee liquor, and further 200 ml of this coffee liquor using the reverse osmosis membrane of SW-30 manufactured by Filmtex Co., Ltd., nitrogen gas pressure 50 Kg / Concentration was performed at cm ² to obtain 20 ml of 10 times concentrated coffee liquid, and 1.8 ml of the 10 times concentrated flavor solution was added to 10 ml of this 10 times concentrated coffee liquid to obtain a concentrated coffee liquid.

Comparative Example 2 In the same manner as in Example 2, 120 g of Brazilian green coffee beans were roasted, ground, and then extracted with 1200 ml of hot water to obtain 1100 ml of coffee liquor, and 200 ml of this coffee liquor was further added to Example 1 Reverse osmosis was concentrated under the same conditions as above to obtain 20 ml of 10 times concentrated coffee liquid.

10 ml of the concentrated coffee liquid of Example 2 and 10 ml of the concentrated coffee liquid of Comparative Example 2 were each diluted 10 times with hot water, and the results of a comparative test by sensory test showed that the taste and aroma were slightly different, but Example 2 Has a sweeter scent and more sourness,
It was excellent in quality.

Example 3 As a brand, 120 g of Colombian coffee green beans were roasted, and immediately after that, the roasted beans were placed in a closed container, 60 ml of water at 20 ° C. was poured and stirred to extract flavor components, and then filtered to obtain 22 ml of a flavor solution. Was obtained (sample a).

Next, roast 120 g of coffee beans of Colombia coffee, and immediately after that, put the roasted beans into a closed container, pour 60 ml of a 10% propylene glycol aqueous solution at 20 ° C., stir to extract flavor components, and then filter. 23 ml of flavor solution was obtained (sample b).

Similarly, 120 g of Colombian green coffee beans are roasted, immediately after that, the roasted beans are put into a closed container, 60 ml of 0.5% sucrose fatty acid ester aqueous solution at 20 ° C. is poured and stirred to extract flavor components, and then filtered. Then, 26 ml of a flavor solution was obtained (sample c).

As a result of performing a comparative test of the sample a, the sample b, and the sample c by a sensory test, the samples b and c had a stronger scent than the sample a, and were particularly excellent in sweet scent.

In addition, the gas chromatographic analysis by the headspace method also shows that the total amount of the flavor components is less in the sample a.
138.2V, sample b was 154.9V, and sample c was 185.8V, and it was confirmed that the propylene glycol aqueous solution or the sucrose fatty acid ester aqueous solution was superior to water as the extraction liquid for extracting the flavor component.

[Brief description of drawings]

The figure is a process diagram for manufacturing coffee that specifically illustrates the present invention.

Claims (3)

[Claims] 1. While roasting green coffee beans while hot, they are brought into contact with an extraction liquid such as hot water, water, an aqueous solution of propylene glycol, or an aqueous solution of a surfactant to extract flavor components, and the extraction residue beans are extracted. A method for producing coffee, characterized by extracting coffee liquid with hot water after grinding, and adding the flavor component to the coffee liquid. 2. The method for producing coffee according to claim 1, wherein the extracted flavor component is concentrated. 3. The method for producing coffee according to claim 1, wherein the extracted coffee liquid is concentrated.