JPH08214779A - Stable coffee production - Google Patents

Abstract

PURPOSE: To obtain the subject beverage capable of not forming a ring during its preservation by extracting coffee beans with an extracting solution containing a specific emulsifier for foods. CONSTITUTION: This method for producing a stable coffee comprises extracting coffee beans by an extracting solution containing an emulsifier for foods having <=11 HLB, preferably 7-9 HLB (preferably a polyglycerol fatty acid ester, a sorbitan fatty acid ester or an organic acid monoglyceride) preferably in a conc. of 0.01-0.09% to obtain the objective beverage. As the extracting method, it is preferable to shower the (hot) aqueous solution of the emulsifier for foods prepared in advance to the coffee beans or add to the coffee beans. Further, the coffee beans used are preferably well roasted and then finely ground.

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 coffee in which no ring is formed during storage, and more specifically, it is extracted by extracting coffee beans with an extraction solution such as hot water or water containing a food-grade emulsifier. The present invention relates to a technique for preventing liquid ring.

[0002]

2. Description of the Related Art Coffee beans are extracted by crushing roasted coffee beans and then using hot water or water. In this extraction step, the roasting and grinding conditions of coffee beans are important factors that influence the flavor of coffee. Coffee beans with a high degree of roasting, that is, deep roasting, tend to have a bitter taste, and coffee beans with a low degree of roasting, that is, light roasting, tend to have a sour taste. Also, a high pulverization degree, that is, when using finely ground coffee beans, the extraction efficiency is high, but for a taste with a lot of miscellaneous taste, a low pulverization degree, that is, when using coarsely ground coffee beans, the extraction efficiency is low,
It tends to have a light taste. When coffee is industrially manufactured, finely ground, which has a high extraction efficiency and a rich flavor,
Deep roasted coffee beans are preferred, but coffee produced under these conditions may exhibit ringing during storage. 11 to 20 for roasted coffee beans
% Of lipid is contained, and some of this lipid is extracted with hot water or water together with other components, so when this coffee extract is put in a container and stored, the oil content in the coffee liquor during storage, Water-insoluble polysaccharides, proteins, etc. float to form a ring. Rings tend to occur because other components such as oil are more easily extracted from finely ground and deeply roasted coffee beans. The generation of such a ring is not preferable in terms of appearance or quality and results in a marked decrease in commercial value of coffee as a beverage.

Centrifugation, adsorption, to prevent ringing,
There is also a method of removing components such as oil by a physical means such as filtration, but if these components are removed, aroma and flavor components, which are important for the flavor of coffee, are also removed, which is not preferable. There is also a method of reducing the ring by changing the extraction conditions such as shortening the extraction time, but the extraction efficiency becomes poor, such as insufficient extraction of aroma and flavor components,
The taste is still not good. There is also a method of changing the conditions such as lowering the roasting degree of coffee beans or lowering the pulverization degree, but it is often not preferable because the flavor of coffee is changed. As a method of improving these, a technique of blending a coffee extract with a surfactant that can be ingested by the body (Japanese Patent Laid-Open No. Sho 58-58).
-111641) is known, but it is difficult to say that this technique can effectively prevent the ring because the surfactant is added after extraction. Also, a technique of blending at least one organic acid salt selected from the group consisting of sodium citrate, sodium tartrate, sodium malate, and sodium lactate and sucrose fatty acid ester into a coffee extract (Japanese Patent Publication No. 4-81425). , A technique of adding a polyglycerin fatty acid ester and ι-carrageenan to a coffee extract (Japanese Patent Laid-Open No. 3-266939).
However, these techniques also use organic acid salts after preparing coffee liquor,
Sucrose fatty acid ester, polyglycerin fatty acid ester, and i-carrageenan are added, and it cannot be said that they all have sufficient effects.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the inventors of the present invention have conducted intensive studies to provide a method for producing coffee capable of preventing the occurrence of rings during storage, and as a result, the present invention has been achieved. . The present invention provides a method for extracting a ring from coffee beans by using an extraction solution containing a food-grade emulsifier (for example, hot water or water) and preventing the generation of rings when the coffee extract is stored in a container. Is.

[0005]

SUMMARY OF THE INVENTION The present invention is directed to the production of coffee which is extracted from coffee beans using an extraction solution containing a food grade emulsifier (eg hot water or water) and which does not ring during storage in a container. Law, anti-ring method, and anti-ring agent technology. The anti-ring agent in the present invention is a formulation containing a food-grade emulsifier, and is in the form of powder (prepared by pulverization or spray drying), flakes, beads, paste, pellets, liquid, block, etc.
The content of the emulsifier for food in the preparation is not limited at all, but the form is preferably powdery, flake, bead-like or paste-like, and the content of the emulsifier for food is preferably 10 in the preparation. % Or more, and more preferably 30% or more. The amount of the anti-ring agent added to the extraction solution is 0.2 to 5%, preferably 0.1.
3 to 2% is preferable, and 0.4 to 0.9% is more preferable.
If it is 0.2% or less, the desired effect is not obtained, and if it is 5% or more, the taste is not preferable. The HLB of the food emulsifier used in the formulation is preferably 11 or less, preferably 6 or more and less than 10 and more preferably 7 or more and less than 9. In addition, other components constituting the preparation include oligosaccharides, starch syrup, liquid sugars such as reduced starch syrup, powdered sugars such as glucose, lactose and dextrin, polysaccharides such as cellulose and starch, ethanol, glycerin, propylene glycol and the like. Alcohols or polyhydric alcohols, vegetable or animal fats and oils, and hardened fats and oils of these fats and oils (eg, extremely hardened beef tallow), sugar alcohols such as sorbitol, salts of calcium phosphate, calcium carbonate, sodium citrate, etc., glycine Amino acids or proteins such as sodium caseinate and gelatin, gum arabic, xanthan gum, thickening polysaccharides such as carrageenan, and water, but the combination of these components is not limited at all, and the form of the preparation is not limited. Depending on the paste, liquid sugar, polyhydric alcohol, sugar alcohol The powdered powdered sugar,
Polysaccharides and salts are good. Regarding the compounding of the food emulsifier in the anti-ring agent, one kind or a combination of two or more kinds may be used.

The food emulsifier used in the present invention includes sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride (citric acid monoglyceride, succinic acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride. Etc.), propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin, but polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride are preferable. Here, the polyglycerol fatty acid ester has an average degree of polymerization of 2 or more, preferably 2
10 to 10 and the fatty acid has 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The sorbitan fatty acid ester has 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms. The organic acid monoglyceride has 8 to 22 carbon atoms, preferably 14 to 18 carbon atoms, and more preferably succinic acid monoglyceride, lactic acid monoglyceride, and diacetyl tartarate monoglyceride. Regarding the use of food emulsifiers, one kind or a combination of two or more kinds may be used. The HLB of the food emulsifier used in the present invention is 11 or less, preferably 6 or more and less than 10, and more preferably 7 or more and less than 9. The reason for this is unknown, but the following can be inferred. That is, it has been generally considered that a large amount of fats and oils are extracted when extraction is performed with an extraction solvent containing an emulsifier, which rather causes a ring. However, as a result of examination by the present inventors, it has been confirmed that this is not always the case, and in particular, ring prevention is achieved when an emulsifier having a constant HLB or less is used. The reason is that a specific emulsifier functions to prevent the oil from being extracted by coating the oil that causes the ring, and since the flavor component is extracted, it is possible to obtain a coffee extract that has a good flavor and does not cause a ring. I think it was done.

The amount of the food emulsifier used in the present invention added to the extraction solution is preferably in the range of 0.02 to 0.5%, preferably 0.03 to 0.2%, more preferably 0. 0
The range of 4 to 0.09% is preferable. If it is 0.02% or less, the desired effect cannot be obtained, and if it is 0.5% or more, the taste of the food emulsifier is felt, which is not preferable in terms of flavor. The ring in the present invention is a component that floats on the liquid surface, and refers to a phenomenon that oil components, water-insoluble polysaccharides, proteins and the like contained in coffee liquid float. There are various shapes such as floating of oil droplets or floating matter, film shape covering the liquid surface, or ring shape formed on the liquid-container contact surface, but in the present application, floating objects such as oil are collectively referred to as a ring. To call. The coffee in the present invention is a coffee extract extracted from coffee beans using an extraction solution such as hot water or water, or sugar, glucose, sugars such as fructose, milk, whole milk powder, skim milk powder, fresh cream, whole fat. Sweetened condensed milk, defatted sweetened condensed milk, full-fat unsweetened condensed milk, dairy products such as butter and cheese, and those mixed with flavors, etc. are sterilized and then filled in a container, or the container is sterilized after filling and sealed, etc. It is not particularly limited as long as the beverage filled in the container contains the coffee extract, but preferably the coffee extract itself, the coffee extract was blended with only sugars and then filled in the container after sterilization. It is preferable to use one that has been sterilized after being filled in a container. Examples of the container here include PET bottles, bottles, cans, paper packs, laminate packs, and the like, and are not particularly limited as long as they are filled with coffee and then sealed, but preferably PET bottles and cans. good. The term "sealing" as used herein means that the container is sealed from the outside air, and is sealed after filling the container as it is, degassed and sealed in a high vacuum state, such as an inert gas such as nitrogen. There are no restrictions on the sealing conditions such as bubbling and sealing.

The coffee beans used in the present invention include:
Arabica Brazil, Colombia, Kilimanjaro,
Mocha and the like or Robusta species, Riberica species and the like are not particularly limited as long as they are commercially available.
You may use these individually or in multiple blends.
Further, roasting conditions and crushing conditions are not particularly limited, but the ring of the coffee can be sufficiently prevented under any condition by using the technique of the present invention, and thus, the condition that the coffee flavor is strong, that is, the roasting condition Deep roasting is preferred as the roasting condition, and fine grinding is preferred as the crushing condition. As a method of using a food emulsifier, it is added to coffee beans as an extraction raw material in advance, and hot water or water is added to dissolve and extract, a solution of a food emulsifier is prepared in advance, and coffee beans are added and extracted. Method, make a solution of food emulsifier in advance,
Examples include a method of showering a solution on coffee beans, or a method of dissolving a food grade emulsifier in a solvent such as alcohol, coating coffee beans by spraying, and dissolving and extracting by adding hot water or water. Any method may be adopted as long as it is a method of allowing a food-grade emulsifier to exist when extracting coffee beans, but preferably a method of previously preparing a solution of food-grade emulsifier and showering the solution with coffee beans, or A good method is to make a solution of a food emulsifier in advance and add coffee beans for extraction. The extraction temperature is also not particularly limited, but the extraction temperature is preferably 90 ° C or higher. Hereinafter, the present invention will be described in more detail with reference to examples.

[0009]

【Example】

Example 1 Brazilian Arabica coffee beans are roasted to have an L value of 22 to 24, finely ground with a coffee mill, and then 100
g in a drip-type paper and used as a food emulsifier decaglycerin distearate (HLB = 1
1) and 0.8 g were dissolved in 2000 g of hot water (95 ° C.) and extracted with the prepared extraction solvent to obtain an extract. To 1000 g of this extract, 100 g of granulated sugar was added, pH was adjusted to 5.5 with sodium bicarbonate, and water was added to bring the total amount to 2000 g.
I made it. This coffee mix was heated to 75 ° C., homogenized with a high-pressure homogenizer, filled in a 200 ml heat-resistant bottle, sterilized by retort at 121 ° C. for 30 minutes, water-cooled and stored at 25 ° C. for 2 weeks. Example 2 Brazilian Arabica coffee beans were roasted to an L value of 22 to 24 and finely ground with a coffee mill. 100 g of the ground coffee beans and glycerin monostearate succinate (HLB = 8.5) as a food emulsifier,
Put 1.8g into drip paper, 2000g hot water
Was poured to obtain an extract. To 1000 g of this extract, 100 g of granulated sugar was added, and the pH was adjusted to 5.5 with sodium bicarbonate,
Water was added to bring the total amount to 2000 g. This coffee mix is heated to 75 ° C, homogenized with a high-pressure homogenizer, and then filled in a 200 ml heat-resistant bottle at 121 ° C, 3 ° C.
It was sterilized by retort for 0 minutes, cooled with water and stored at 25 ° C. for 2 weeks.

Example 3 Decaglycerin distearate ester of Example 1
8 g of sorbitan monostearate (HLB =
5) The same operation as in Example 1 was carried out, substituting 0.4 g. Example 4 Decaglycerin distearate ester of Example 1
8 g of glycerin mono-distearate (HL
B = 3) The same operation as in Example 1 was performed by substituting 1 g. Example 5 Decaglycerin distearate ester of Example 1
The same operation as in Example 1 was carried out by substituting 4 g of propylene glycol monostearate (HLB = 4) for 8 g.

Example 6 Decaglycerin distearate ester of Example 1
8 g of sucrose stearate (HLB = 7) 2 g
Instead of the above, the same operation as in Example 1 was performed. Example 7 Decaglycerin distearate ester of Example 1
Example 1 was replaced with 8 g of lecithin (HLB = 7).
The same operation was performed. Example 8 Decaglycerin distearate ester of Example 1
The same operation as in Example 1 was carried out by substituting 8 g of a polyglycerin preparation (preparation of decaglycerin distearate 50%, water 45%, ethanol 5%, HLB = 11) for 8 g.

Comparative Example 1 The same operation as in Example 1 was carried out except that a food grade emulsifier was not used. Comparative Example 2 The same operation as in Example 1 was performed except that the amount of decaglycerin distearate ester added in Example 1 was changed to 0.2 g. Comparative Example 3 The same operation as in Example 1 was carried out except that the amount of decaglycerin distearate ester added in Example 1 was changed to 15 g. Comparative Example 4 Brazilian Arabica coffee beans are roasted to an L value of 22 to 24, finely ground in a coffee mill, and 100
2000g (95g) of hot water
℃) was poured to obtain an extract. After adding 0.8 g of decaglycerin disarinic acid ester (HLB11) as a food emulsifier to a small amount of hot water to 1000 g of this extract, 100 g of granulated sugar was added and the pH was adjusted to 5.5 with baking soda. Then, water was added to bring the total amount to 2000 g. This coffee mix is heated to 75 ° C, homogenized with a high-pressure homogenizer, filled in a 200 ml heat resistant bottle, sterilized by retort at 121 ° C for 30 minutes, and water-cooled 2
Stored at 5 ° C for 2 weeks.

Comparative Example 5 Decaglycerin distearate ester of Comparative Example 4 (H
0.8 g of LB11) is added to sucrose stearate (H
LB = 7) 0.1 g and sodium citrate 20 g were substituted, and the same operation as in Comparative Example 4 was performed. Comparative Example 6 Decaglycerin distearate ester of Comparative Example 4
8 g of decaglycerin distearate (HLB
= 11) 2 g and i-carrageenan 0.2 g were substituted, and the same operation as in Comparative Example 4 was performed. As described above, Table 1 shows the outline of Examples and Comparative Examples, and Tables 2 and 3 show the results of storage tests.

[0014]

[Table 1]

[0015]

[Table 2]

[0016]

[Table 3]

The embodiments of the present invention and the desired products are as follows. (1) A method for producing coffee that does not cause a ring during storage, which comprises extracting coffee beans with an extraction solution containing a food-grade emulsifier. (2) The method for producing coffee according to (1), wherein the food-use emulsifier has an HLB of 11 or less. (3) The method for producing coffee according to (1), wherein the food emulsifier has an HLB of 6 or more and less than 10. (4) The method for producing coffee according to (1), wherein the food-use emulsifier has an HLB of 7 or more and less than 9. (5) The food-grade emulsifier is polyglycerin fatty acid ester,
The method according to (1) above, which is one or more selected from sorbitan fatty acid esters and organic acid monoglycerides. (6) The method for producing coffee according to (5) above, wherein the food-use emulsifier has an HLB of 11 or less.

(7) HLB of the food emulsifier is 6 or more and 10 or more.
The method for producing coffee according to (5) above, wherein (8) The method for producing coffee according to (5) above, wherein the food emulsifier has an HLB of 7 or more and less than 9. (9) The content of the food emulsifier in the extraction solution is 0.0
The method for producing coffee according to (1) above, which is 2% to 0.5%. (10) The content of the food emulsifier in the extraction solution is 0.
The method for producing coffee according to (1) above, wherein the amount is 03% to 0.2%. (11) The content of the food emulsifier in the extraction solution is 0.
The method for producing coffee according to (1) above, which comprises 04% to 0.09%. (12) The method for producing coffee according to (5) above, wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 or more. (13) The method for producing coffee according to the above (5), wherein the fatty acid of the polyglycerin fatty acid ester has 8 to 22 carbon atoms. (14) The method for producing coffee according to (5) above, wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 to 10. (15) The method for producing coffee according to (5) above, wherein the fatty acid of the polyglycerin fatty acid ester has 14 to 18 carbon atoms. (16) The method for producing coffee according to (5) above, wherein the fatty acid of the sorbitan fatty acid ester has 14 to 18 carbon atoms. (17) The method for producing coffee according to (5) above, wherein the organic acid monoglyceride is succinic acid monoglyceride, lactic acid monoglyceride or diacetyltartaric acid monoglyceride.

(18) The method for producing coffee according to (5) above, wherein the fatty acid of the organic acid monoglyceride has 8 to 22 carbon atoms. (19) Fatty acid of organic acid monoglyceride has 1 carbon atom
The method for producing coffee according to (5) above, which is 4 to 18. (20) An anti-ringing agent for coffee, which contains a food-grade emulsifier. (21) The anti-ring agent as described in (20) above, wherein the content of the food grade emulsifier is 10% or more of the formulation. (22) The anti-ring agent according to (20) above, wherein the content of the food emulsifier is 30% or more of the formulation. (23) The HLB of the food emulsifier is 11 or less (2
The anti-ring agent described in 0). (24) The anti-ring agent according to (20), wherein the food emulsifier has an HLB of 6 or more and less than 10. (25) The anti-ring agent according to (20), wherein the food emulsifier has an HLB of 7 or more and less than 9. (26) The anti-ring agent according to (20), wherein the anti-ring agent is in the form of powder, flakes, beads, or paste. (27) The anti-ring agent according to (20) above, wherein the food emulsifier is one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester and organic acid monoglyceride. (28) The anti-ring agent according to the above (27), wherein the emulsifier for food has an HLB of 11 or less.

(29) HLB of food emulsifier is 6 or more 1
The anti-ring agent according to (27), which is less than 0. (30) The anti-ring agent according to (27), wherein the food emulsifier has an HLB of 7 or more and less than 9. (31) The anti-ring agent as described in (27) above, wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 or more. (32) The anti-ring agent according to (27), wherein the fatty acid of the polyglycerin fatty acid ester has 8 to 22 carbon atoms. (33) The ring inhibitor as described in (27) above, wherein the polyglycerol fatty acid ester has an average degree of polymerization of 2 to 10. (34) The anti-ring agent according to the above (27), wherein the fatty acid of the polyglycerin fatty acid ester has 14 to 18 carbon atoms. (35) The ring inhibitor as described in (27) above, wherein the fatty acid of the sorbitan fatty acid ester has 14 to 18 carbon atoms. (36) The anti-ring agent according to the above (27), wherein the organic acid monoglyceride is succinic acid monoglyceride, lactic acid monoglyceride, or diacetyl tartaric acid monoglyceride.

(37) The anti-ring agent according to the above (27), wherein the fatty acid of the organic acid monoglyceride has 8 to 22 carbon atoms. (38) The fatty acid of the organic acid monoglyceride has 1 carbon atom.
The ring inhibitor as described in (27) above, which is 4 to 18. (39) A method for preventing coffee rings, which comprises extracting coffee beans with an extraction solution containing a food-grade emulsifier. (40) The ring prevention method according to (39), wherein the extraction solution containing a food emulsifier is showered on ground coffee beans or the ground coffee beans are added to the extraction solution containing a food emulsifier for extraction. (41) A method for preventing coffee ring, which comprises extracting coffee beans with an extraction solution containing 0.02-0.5% of a food-grade emulsifier.

[0022]

As described above, when coffee beans are extracted with a food emulsifier or an anti-ring agent solution containing a food emulsifier using the technique of the present invention, the coffee solution is filled in a container and sterilized and then allowed to stand. When ground, it has the effect of preventing the coffee oil contained in the coffee solution from floating during storage and forming a ring, which can greatly contribute to the food industry.

Claims (3)

[Claims] 1. A method for producing coffee that does not cause ringing during storage, which comprises extracting coffee beans with an extraction solution containing a food-grade emulsifier having an HLB of 11 or less. 2. A method for preventing coffee ringing, which comprises extracting coffee beans with an extraction solution containing a food-grade emulsifier. 3. An anti-ringing agent for coffee, which comprises a food grade emulsifier.