JPH0856577A - Production of roasted coffee bean - Google Patents
Production of roasted coffee beanInfo
- Publication number
- JPH0856577A JPH0856577A JP6220774A JP22077494A JPH0856577A JP H0856577 A JPH0856577 A JP H0856577A JP 6220774 A JP6220774 A JP 6220774A JP 22077494 A JP22077494 A JP 22077494A JP H0856577 A JPH0856577 A JP H0856577A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- roasted
- coffee
- water
- pressure
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、コーヒー焙煎豆の製造
法に関し、詳しくは香味のよいコーヒー飲料を製造する
ために適したコーヒー焙煎豆を簡便に製造する方法に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing roasted coffee beans, and more particularly to a method for conveniently producing roasted coffee beans suitable for producing a coffee beverage having a good flavor.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】従来、
コーヒー豆より飲料用可溶性固形分を抽出するために、
コーヒー生豆をバッチ式，流動層式，ロータリー式，連
続式等の方式により焙煎、粉砕後、ジェット式，サイフ
ォン式，ドリップ式，イタリアンエスプレッソ式，煮出
し式，カウンターカレント式，連続式等の方式により熱
湯又は加圧熱水で抽出することが行われていた。この抽
出液はそのまま飲料に供されたり、あるいは缶，壜等の
容器に充填し、殺菌工程を経てコーヒー飲料とされた
り、更にはこの抽出液を加熱真空式，凍結脱水式等の濃
縮方式により脱水濃縮を行い、殺菌工程を経て容器等に
充填した後、再び水などにより所定の濃度に希釈してコ
ーヒー飲料として供されていた。2. Description of the Related Art Conventionally, the problems to be solved by the invention
In order to extract soluble solids for beverages from coffee beans,
After roasting and crushing green coffee beans in batch type, fluidized bed type, rotary type, continuous type, etc., jet type, siphon type, drip type, Italian espresso type, boiling type, counter current type, continuous type, etc. Depending on the method, extraction with hot water or pressurized hot water has been performed. This extract can be used as a beverage as it is, or can be filled into a container such as a can or a bottle and made into a coffee beverage through a sterilization process. Furthermore, the extract can be concentrated by a heating vacuum system, freeze dehydration system, or the like. It was dehydrated and concentrated, and after being sterilized, it was filled in a container or the like, and then again diluted with water or the like to a predetermined concentration for serving as a coffee beverage.
【０００３】このような従来の焙煎、抽出方法では、コ
ーヒー豆中の可溶性固形分を短時間で多量に抽出するた
め、コーヒー生豆を２００〜３００℃の温度で５〜３０
分間程度処理して所定の色調に焙煎し、その後細かく粉
砕してから、高温の熱水を使用して抽出している。その
ため、コーヒー生豆の焙煎において、処理時間が長くな
るほど香味の飛散、分解が起こる。また、焙煎したコー
ヒー豆の微粉砕部分が抽出器のろ布やろ紙に目詰まりを
生じさせ、抽出処理に長時間を要することになる。更
に、抽出処理を高温で行うため、芳香成分が大気中に散
逸したり、香味成分の変質を生ずる。尚、芳香・香味成
分の散逸や変質を防ぐために、短時間で焙煎を行うと、
色調が不均一、不十分となる。また、熱水の代わりに水
を用いて抽出すると、所定の抽出濃度や抽出収率を得る
ためには長時間を要することになる。In such conventional roasting and extraction methods, a large amount of soluble solids in coffee beans is extracted in a short time, so that green coffee beans are heated at a temperature of 200 to 300 ° C. for 5 to 30 times.
It is treated for about a minute, roasted to a predetermined color tone, then finely crushed, and then extracted using hot hot water. Therefore, in roasting green coffee beans, the longer the processing time, the more the flavor is scattered and decomposed. Further, the finely crushed portion of the roasted coffee beans causes clogging of the filter cloth or filter paper of the extractor, which requires a long time for the extraction process. Furthermore, since the extraction process is performed at a high temperature, the aroma component is dissipated into the atmosphere and the flavor component is altered. In addition, if you roast in a short time to prevent the dissipation and deterioration of the aroma and flavor components,
Color tone is uneven and insufficient. Further, when water is used instead of hot water for extraction, it takes a long time to obtain a predetermined extraction concentration and extraction yield.
【０００４】そこで、コーヒー飲料の製造において、水
を用いて焙煎コーヒー豆を短時間で抽出する方法が開発
された（特公平１−４５３４６号公報）。この方法は、
焙煎した全粒コーヒー豆を加圧、粉砕処理後、水で可溶
性固形分を抽出することによりコーヒー飲料を製造して
いる。しかし、この方法では焙煎全粒コーヒー豆の使用
を条件としており、コーヒー生豆の使用について言及し
ていないこと、焙煎全粒コーヒー豆の加圧、粉砕処理を
３００ｋｇ／ｃｍ2 以下の圧力で実施しても十分な効果
が期待できず、高圧を要すること、また粉砕処理によっ
て発生した微粉が抽出時に濾過器等の目詰まりを起こす
等、種々の問題点を有している。Therefore, in the production of coffee beverages, a method of extracting roasted coffee beans with water in a short time has been developed (Japanese Patent Publication No. 1-45346). This method
A coffee beverage is produced by pressing and crushing roasted whole-grain coffee beans and then extracting soluble solids with water. However, this method requires the use of roasted whole-grain coffee beans and does not mention the use of green coffee beans. Pressurization and pulverization of roasted whole-grain coffee beans is performed at a pressure of 300 kg / cm 2 or less. However, there are various problems such that sufficient effect cannot be expected even if it is carried out, high pressure is required, and fine powder generated by the pulverization process causes clogging of a filter or the like during extraction.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、上記の課
題を解決するため種々研究を重ねた結果、粗砕コーヒー
生豆を加熱、加圧下に圧搾することにより極く短時間で
焙煎、粉砕化する方式あるいは常法により焙煎した全粒
及び／又は粗砕粒のコーヒー豆を加圧下に圧搾処理する
方式により焙煎コーヒー豆を得、この焙煎コーヒー豆を
単独又は他の焙煎コーヒー豆を適当に混合したものは、
水にて容易に可溶性固形分を抽出できることを見出し
た。本発明は、かかる知見により完成されたのである。The inventors of the present invention have conducted various studies to solve the above problems, and as a result, roasted ground coffee beans are roasted in a very short time by heating and pressing under pressure. Roasted coffee beans are obtained by a method in which whole and / or coarsely ground coffee beans roasted by a roasting and pulverizing method or a conventional method are pressed under pressure, and the roasted coffee beans are used alone or in another roasting method. A mixture of roasted coffee beans is
It was found that soluble solids can be easily extracted with water. The present invention has been completed based on such findings.
【０００６】すなわち、請求項１に記載の発明は、粗砕
したコーヒー生豆を加熱、加圧下に圧搾処理することを
特徴とするコーヒー焙煎豆の製造法であり、請求項３に
記載の発明は、焙煎した全粒及び／又は粗砕粒のコーヒ
ー豆を加圧下に圧搾処理することを特徴とするコーヒー
焙煎豆の製造法である。さらに、本発明は請求項５に記
載したように、上記請求項１または３記載のコーヒー焙
煎豆を３５℃以下の水で抽出することを特徴とするコー
ヒー飲料の製造法に関する。[0006] That is, the invention described in claim 1 is a method for producing roasted coffee beans, characterized in that the ground coffee beans are crushed under heat and pressure. The invention is a method for producing roasted coffee beans, which comprises subjecting roasted whole and / or coarsely crushed coffee beans to pressure treatment under pressure. Further, as described in claim 5, the present invention relates to a method for producing a coffee beverage, characterized in that the roasted coffee beans according to claim 1 or 3 are extracted with water at 35 ° C or lower.
【０００７】本発明の方法によると、コーヒー焙煎豆を
水にて通常の時間をかけて抽出することにより、水可溶
性固形分が所期の抽出濃度と収率で得られる。この方法
によれば、水溶性固形分を抽出するための加熱エネルギ
ーも不要となり、非常に経済的である。しかも、この抽
出液を加温して飲んだ場合、通常の処理方法で得たコー
ヒー飲料に比べて極めて美味である。さらに、この抽出
液を缶などに充填後、殺菌処理したコーヒー飲料も通常
の缶詰コーヒー飲料よりも香味が優れており、この抽出
液を常法により脱水濃縮し、殺菌処理して得た濃縮液の
香味も通常の濃縮コーヒー液に比較して良好である。以
下に、本発明について詳しく説明する。According to the method of the present invention, the water-soluble solid content is obtained at a desired extraction concentration and yield by extracting the roasted coffee beans with water for a normal time. According to this method, heating energy for extracting the water-soluble solid content is not required, which is very economical. Moreover, when the extract is heated and drunk, it is extremely delicious as compared with the coffee beverage obtained by the usual processing method. Furthermore, after filling this extract into a can or the like, a sterilized coffee beverage also has a better flavor than an ordinary canned coffee beverage, and this extract is dehydrated and concentrated by a conventional method and sterilized to obtain a concentrated solution. The flavor is also better than that of ordinary concentrated coffee liquor. The present invention will be described in detail below.
【０００８】本発明に使用されるコーヒー生豆には制限
はなく、例えば種類としてはアラビカ種，ロブスター
種，リベリカ種などがあり、産地としてはメキシコ，グ
アテマラ，ブラジル，コロンビア，インドネシア，イン
ド，中国などがあり、これらを単独であるいは２種類以
上を適宜組合せ混合使用することができる。The green coffee beans used in the present invention are not limited, and examples thereof include Arabica species, lobster species, and Riberica species, and the origins are Mexico, Guatemala, Brazil, Colombia, Indonesia, India, and China. These may be used alone or in combination of two or more kinds as appropriate.
【０００９】コーヒー生豆を圧搾機に投入できる程度に
粗砕し、加熱、加圧下に圧搾するにあたり、加熱は１５
０〜２５０℃の温度、好ましくは２００〜２４０℃、加
圧は１０〜３００ｋｇ／ｃｍ2 、好ましくは３０〜２０
０ｋｇ／ｃｍ2 の圧力の条件で圧搾処理する。このよう
な条件にて圧搾することにより、僅か２０秒〜２分とい
う短時間で焙煎が完了し、後記するように、短時間で水
により可溶性固形分が抽出することのできるコーヒー焙
煎豆となる。When the green coffee beans are roughly crushed to the extent that they can be put into a pressing machine and heated and pressed under pressure, the heating is 15
Temperature of 0 to 250 ° C., preferably 200 to 240 ° C., pressurization of 10 to 300 kg / cm 2 , preferably 30 to 20
It is squeezed under the condition of a pressure of 0 kg / cm 2 . By squeezing under such conditions, roasting is completed in a short time of only 20 seconds to 2 minutes, and as described later, roasted coffee beans whose soluble solid content can be extracted with water in a short time. Becomes
【００１０】一方、請求項３に記載の発明の場合は、通
常の処理によって焙煎した全粒及び／又は粗砕粒のコー
ヒー豆を加圧下に圧搾処理するにあたり、１０〜３００
ｋｇ／ｃｍ2 、好ましくは５０〜３００ｋｇ／ｃｍ2 の
圧力の条件で圧搾処理する。この条件で処理することに
より、上記と同様に、短時間で水により可溶性固形分が
抽出することのできるコーヒー焙煎豆が得られる。但
し、コーヒー焙煎豆を加圧する場合、その圧力条件が１
５０ｋｇ／ｃｍ2 以下のときは、得られた加圧処理品を
篩分度３２メッシュ以下に粉砕すると共に、水にて抽出
処理した後に遠心分離などの固−液分離手段にて夾雑物
を除去する必要がある。なお、圧搾処理時の圧力が６０
０ｋｇ／ｃｍ2 を越えると、その処理中にコーヒー豆の
品温が上がりすぎると共に、コーヒーの香成分が大気中
に散逸し、味成分の変質が進み、しかもコーヒー豆に約
１０％含有されているコーヒー油がコーヒー豆の外に滲
みだして空気中で急速に酸化劣化するため、最終製品で
ある水で抽出された液の香味が好ましくなくなる。On the other hand, in the case of the invention described in claim 3, when the whole and / or coarsely ground coffee beans roasted by the usual treatment are pressed under pressure, 10 to 300
kg / cm 2, preferably pressed under conditions of a pressure of 50~300kg / cm 2. By treating under these conditions, similarly to the above, roasted coffee beans whose soluble solids can be extracted with water in a short time can be obtained. However, when pressurizing roasted coffee beans, the pressure condition is 1
When the pressure is 50 kg / cm 2 or less, the obtained pressure-treated product is pulverized to have a sieving degree of 32 mesh or less, and is subjected to an extraction treatment with water, and then impurities are removed by solid-liquid separation means such as centrifugation. There is a need to. The pressure during the pressing process is 60
If it exceeds 0 kg / cm 2 , the temperature of the coffee beans will rise too much during the treatment, and the aroma component of coffee will be dissipated into the atmosphere, and the taste components will be altered, and the coffee beans will contain about 10%. Since the coffee oil that is present oozes out of the coffee beans and is rapidly oxidatively deteriorated in the air, the flavor of the liquid extracted with the final product, water, becomes undesired.
【００１１】本発明で得られるコーヒー焙煎豆は、細胞
間の細胞壁が部分的に圧潰されていることが顕微鏡観察
により確認された。これに対して、従来法のように加圧
処理することなく粉砕して得たコーヒー焙煎豆の細胞壁
は圧潰されていない。本発明により得られたコーヒー焙
煎豆は、上記の如く細胞壁が部分的に圧潰されているた
め、水による抽出でも比較的短時間に可溶性固形分を容
易に抽出することができる。It was confirmed by microscopic observation that the roasted coffee beans obtained in the present invention had the cell walls between cells partially collapsed. On the other hand, the cell wall of roasted coffee beans obtained by crushing without pressure treatment as in the conventional method is not crushed. In the roasted coffee beans obtained by the present invention, the cell walls are partially crushed as described above, and therefore the soluble solid content can be easily extracted in a relatively short time even by extraction with water.
【００１２】コーヒー豆を加熱、加圧下に圧搾する処理
は任意の手段で行うことができ、例えば加熱部を有して
いるエキスペラー，エクストルーダー，エクスパンダー
などを用いることができる。図１及び図２は、エクスト
ルーダーの構造の１態様を示したものであり、電気ヒー
ター部１にてエクストルーダー本体内をあらかじめ所定
の温度まで加熱しておき、粗砕したコーヒー生豆をホッ
パー２より投入し、回転する一対のウォームシャフト
３，４によって前進させ、短時間にて圧捻、加熱焙煎し
たのち、排出口５より排出する。The treatment of heating the coffee beans and squeezing them under pressure can be carried out by any means, for example, an expeller, an extruder or an expander having a heating part can be used. 1 and 2 show one embodiment of the structure of the extruder, in which the electric heater unit 1 preheats the inside of the extruder to a predetermined temperature, and crushes green coffee beans into a hopper. It is charged from 2 and is moved forward by a pair of rotating worm shafts 3 and 4, and is heated and roasted in a short time, and then discharged from a discharge port 5.
【００１３】一方、常法にて焙煎された全粒及び／又は
粗砕コーヒー豆の加圧処理は任意の手段で行うことがで
き、例えばバッチ式圧搾機、打錠機、エキスペラー，エ
クストルーダーなどを用いることができる。図３は、打
錠機の構造の１態様を示したものであり、ホッパー６に
投入した焙煎コーヒー豆はボトル７に一定量宛入り、そ
の上部をハンマー８により瞬間的に加圧打錠した後、得
られた圧潰粗砕焙煎コーヒー豆はボトル７の上昇により
排出口９より取り出される。On the other hand, the pressure treatment of whole grains and / or ground coffee beans roasted by a conventional method can be carried out by any means, for example, a batch type press, a tableting machine, an expeller, an extruder. Etc. can be used. FIG. 3 shows one aspect of the structure of the tablet machine. Roasted coffee beans charged into the hopper 6 are delivered to the bottle 7 in a certain amount, and the upper portion thereof is instantaneously tablet-pressed by the hammer 8. After that, the obtained crushed and crushed roasted coffee beans are taken out from the outlet 9 by raising the bottle 7.
【００１４】このようにして得られたコーヒー焙煎豆
は、そのままの状態で、又は適当に粉砕後、水で抽出す
る。抽出温度は通常３５℃以下でよく加温する必要はな
い。水の温度の下限は５℃程度である。抽出方法は任意
であり、例えばカウンターカレント式により行う。本発
明により得られるコーヒー焙煎豆は、３５℃以下の温度
の水で抽出しても３時間以内で可溶性固形分を所期の濃
度と収率で抽出することができる。これに対して、従来
の方法で焙煎粉砕したコーヒー豆を３５℃以下の温度の
水で抽出すると、可溶性固形分を所期の濃度と収率で得
るためには１０時間以上の抽出時間を要する。なお、抽
出時間を短縮するために熱湯を用いて抽出すると、コー
ヒー焙煎豆中の芳香成分が大気中に散逸したり、香味成
分が変質したりして、喫飲するとき良好な香味の減少が
感知され好ましくない。更に、抽出時に加熱すること
は、余分な熱エネルギーを要するので経済的にも好まし
くない。The roasted coffee beans thus obtained are extracted with water as they are or after being appropriately crushed. The extraction temperature is usually 35 ° C. or lower and it is not necessary to heat it well. The lower limit of the water temperature is about 5 ° C. The extraction method is arbitrary, and for example, the counter current method is used. The roasted coffee beans obtained by the present invention can be extracted with soluble solids at a desired concentration and yield within 3 hours even if extracted with water at a temperature of 35 ° C. or lower. On the other hand, when coffee beans roasted and pulverized by the conventional method are extracted with water at a temperature of 35 ° C. or lower, an extraction time of 10 hours or more is required to obtain a soluble solid content at a desired concentration and yield. It costs. In addition, when using hot water to shorten the extraction time, the aromatic components in roasted coffee beans are dissipated into the atmosphere and the flavor components are altered, resulting in a good flavor reduction when drinking. Is detected and is not preferable. Further, heating at the time of extraction requires extra heat energy, which is not economically preferable.
【００１５】水抽出後、必要に応じてろ過や遠心分離に
より清澄な抽出液を得る。この抽出液に適当量の水等を
加えて喫飲に適する濃度まで可溶性固形分を調整したコ
ーヒー液は、好ましい喫飲温度まで加温しておいしく飲
むことができる。また、壜，缶詰などの容器に充填した
コーヒー飲料を製造する場合には、可溶性固形分を上記
の濃度に調整した抽出液に砂糖，その他の各種甘味料を
加え、必要に応じて各種乳製品及び香料を適宜添加、混
合し、容器に充填した後、次いで通常の殺菌方法、例え
ば加圧釜を用いてＦｏ値３０以上で１２１℃、３０分間
殺菌処理する。その後、放置もしくは冷却手段を適用し
て室温程度まで冷却する。After extraction with water, a clear extract is obtained by filtration or centrifugation if necessary. A coffee liquid having a soluble solid content adjusted to a concentration suitable for drinking by adding an appropriate amount of water or the like to this extract can be warmed to a preferable drinking temperature and drunk deliciously. Further, when manufacturing a coffee beverage filled in a container such as a bottle or a can, sugar and other various sweeteners are added to the extract having the soluble solid content adjusted to the above concentration, and various dairy products are added as necessary. Then, after appropriately adding and mixing the fragrance and filling the container, the sterilization treatment is carried out at 121 ° C. for 30 minutes at a Fo value of 30 or more by an ordinary sterilization method, for example, using a pressure pot. After that, it is left to stand or a cooling means is applied to cool it to about room temperature.
【００１６】このようにして得た容器に充填したコーヒ
ー飲料は、殺菌工程において高温にさらされるので、こ
の際に多量の香気成分が発生し、容器内に充満する。そ
のため、このコーヒー飲料を開封して飲むときは、通常
の方法で得た容器入りコーヒー飲料に比較して極めて美
味で芳香に富んでいる。Since the coffee beverage filled in the container thus obtained is exposed to a high temperature in the sterilization step, a large amount of aroma components are generated at this time and the container is filled. Therefore, when this coffee beverage is opened and drunk, it is extremely delicious and rich in aroma as compared with the bottled coffee beverage obtained by the usual method.
【００１７】濃縮コーヒー液を製造する場合には、上記
の水抽出液又は清澄な抽出液を−１５℃以下の温度、好
ましくは−２０〜−４０℃の温度で凍結脱水濃縮処理を
行う。具体的には、凍結型脱水機、例えばグレンコ濃縮
機を用いて−１５℃以下にて凍結脱水を行い、２０Ｂｒ
ｉｘ以上の濃縮液を得る。この濃縮液を通常の殺菌方法
にて処理した後、急速に室温以下に冷却し、容器に入れ
て保存する。喫飲する際には、この濃縮コーヒー液を喫
飲に適した濃度まで水にて希釈調整し、次いで必要に応
じて適当な温度まで加温する。このようにして得たコー
ヒー飲料は、通常の焙煎処理したコーヒー豆を加熱抽出
して得た濃縮コーヒー液と比較して香味が非常にすぐれ
ている。In the case of producing a concentrated coffee liquid, the above-mentioned water extract or clear extract is freeze-dried and concentrated at a temperature of -15 ° C or lower, preferably -20 to -40 ° C. Specifically, a freeze-type dehydrator, for example, a Glenco concentrator, is used to perform freeze-dehydration at -15 ° C or lower to obtain 20Br
A concentrated solution of ix or more is obtained. After the concentrated solution is treated by a normal sterilization method, it is rapidly cooled to room temperature or below, and stored in a container. When drinking, this concentrated coffee liquid is diluted with water to a concentration suitable for drinking, and then heated to an appropriate temperature if necessary. The coffee beverage thus obtained has a very excellent flavor as compared with a concentrated coffee liquid obtained by heating and extracting ordinary roasted coffee beans.
【００１８】[0018]
【実施例】以下において、本発明を実施例により詳しく
説明する。 実施例１ コロンビア産アラビカ種コーヒー生豆を日本精機製作所
製、遠心粉砕機ＺＭ−１型により粉砕し、篩分度５パス
の粗砕品を得た。この粗砕品を神戸製鋼製、二軸エクス
トルーダーＴＣＶ−３０Ｌ型を使って圧搾圧力２０ｋｇ
／ｃｍ2 ，末端圧搾温度１９０℃にて通過させると、６
５秒間で可溶性固形分濃度３３％，焙煎収率８８％にて
コーヒー焙煎豆が排出された。この粉砕コーヒー焙煎豆
２００ｇに２０℃の水２リットルを加え、その温度に保
ちながら２０分毎に２分攪拌し、２時間放置した後、抽
出液を国産精工製、遠心分離機にて３０００ｒｐｍ、１
０分間処理して夾雑粕を除去し、清澄な抽出液を得た。
得られた清澄コーヒー液を水にて希釈して可溶性固形分
１．５％に濃度調節を行った。次に、この濃度調整コー
ヒー液を７０℃に加温した後、経験豊富なパネラーに試
飲させたところ、通常のレギュラーコーヒー（対照）よ
りも香味共に優れているとの評価が得られた。EXAMPLES The present invention will be described in detail below with reference to examples. Example 1 Colombian Arabica green coffee green beans were crushed by a centrifugal crusher ZM-1 type manufactured by Nippon Seiki Seisakusho, and a coarsely crushed product having a sieve size of 5 passes was obtained. This coarsely crushed product is made by Kobe Steel, using a twin-screw extruder TCV-30L type, and the pressing pressure is 20 kg.
/ Cm 2 , end pressing temperature of 190 ℃, 6
Roasted coffee beans were discharged at a soluble solid concentration of 33% and a roasting yield of 88% for 5 seconds. To 200 g of this ground coffee roasted beans, 2 liters of water at 20 ° C. was added, stirred for 20 minutes every 20 minutes while maintaining the temperature, and allowed to stand for 2 hours. Then, the extract was manufactured by Kokusan Seiko Co., Ltd. 1
The mixture was treated for 0 minutes to remove foreign matters and a clear extract was obtained.
The resulting clear coffee liquid was diluted with water to adjust the concentration to a soluble solid content of 1.5%. Next, after heating this concentration-adjusted coffee liquid to 70 ° C., it was tasted by an experienced panelist, and it was evaluated that the coffee flavor was superior to that of a regular regular coffee (control).
【００１９】実施例２ ブラジル産アラビカ種コーヒー豆を色調Ｌ値２２に焙煎
し、オニロール（プロバツ製）で粗砕し、岡田精工製、
Ｎ３０Ｅ型打錠機を用いて瞬間圧力２５０ｋｇ／ｃｍ2
にて加圧打錠処理を行った。得られた圧潰コーヒー豆を
家庭用コーヒーミルにて粗砕したところ、１６メッシュ
以上７７．２％，１６〜３２メッシュ１６．５％，３２
メッシュ以下６．３％の粒度分布の粗砕コーヒー豆が得
られた。この粗砕コーヒー豆をガラス製カラムに５０ｇ
宛充填し、そのカラム上部より３０分の速度で２５℃の
水２５０ｇ又は前段階の流下抽出液を用いて滴下抽出す
る処理を４段継続するバッチ式半連続抽出を行った。そ
の結果、カラム４段階（４本）全てを流下した最終抽出
液の可溶性固形分の濃度は６．０３重量％であり、その
場合における打錠粉砕コーヒー豆当りの滴下抽出液中の
可溶性固形分収率は２５．５重量％であった。尚、この
実施例で得られた最終抽出液の香味は、パネラーによる
官能検査により、打錠無処理粉末コーヒー豆を同様にカ
ラムバッチ式半連続抽出処理によって得た最終抽出液の
香味と比較し、非常に優れているとの評価を得た。Example 2 Brazilian Arabica coffee beans are roasted to an L value of 22 and coarsely crushed with onyrole (made by Probats) and made by Okada Seiko,
Instantaneous pressure of 250kg / cm 2 using N30E tablet press
A pressure tableting process was carried out. When the obtained crushed coffee beans were coarsely crushed with a household coffee mill, 16 mesh or more 77.2%, 16 to 32 mesh 16.5%, 32
Crushed coffee beans having a particle size distribution of 6.3% or less of the mesh were obtained. 50g of this ground coffee beans in a glass column
Batch-type semi-continuous extraction was carried out in which four stages of continuous filling were performed and 250 g of water at 25 ° C. or drop-down extraction in the previous step was carried out at a rate of 30 minutes from the top of the column. As a result, the concentration of the soluble solids in the final extract that flowed down all four stages (4 columns) of the column was 6.03% by weight, and in that case, the soluble solids in the dropping extract per tabletted ground coffee beans were The yield was 25.5% by weight. The flavor of the final extract obtained in this Example was compared with the flavor of the final extract obtained by the column batch semi-continuous extraction process of the unpressed powdered coffee beans in the same manner by a sensory test by a panelist. It was evaluated as very excellent.
【００２０】実施例３ インドネシア産のロブスター種コーヒー豆をローストロ
ス（焙煎時重量減少率）１３．５重量％に焙煎し、オニ
ロール（日本グラニュレーター製粉砕機）で粗砕後、岡
田精工製、１２ＳＳ型打錠機を用いて瞬間圧力１５０ｋ
ｇ／ｃｍ2 にて加圧打錠処理を行った。得られた圧潰コ
ーヒー豆をニロ型半連続抽出機を用いて水で６段階抽出
を行い、得られた抽出液をアルファラバル型遠心分離機
を通して夾雑物を除去し清澄な抽出液を得た。この抽出
液を−１８℃で凍結させ永雪状態となした後，直ちに国
産精工製のバッチ型遠心分離機で脱水濃縮処理を行っ
た。その結果、得られたコーヒー濃縮液中の可溶性固形
分の濃度は２２．５重量％であり，その場合使用したコ
ーヒー焙煎豆当りの水可溶性固形分の収率は３３．０重
量％であった。尚、このコーヒー濃縮液を水にてＢｒｉ
ｘ２に希釈し、６５℃に加熱したものについてパネラー
による官能試験を行ったところ、香味が非常に優れてい
るとの評価を得た。Example 3 Indonesian lobster coffee beans were roasted to 13.5% by weight of rostrose (weight reduction rate during roasting), coarsely crushed with onyroll (a pulverizer manufactured by Nippon Granulator), and then manufactured by Okada Seiko. , 12SS type tablet press, instantaneous pressure 150k
Pressure tableting treatment was carried out at g / cm 2 . The resulting crushed coffee beans were subjected to six-step extraction with water using a Niro type semi-continuous extractor, and the obtained extract was passed through an Alfa Laval centrifuge to remove impurities and obtain a clear extract. This extract was frozen at −18 ° C. to be in a long-snowed state, and then immediately subjected to dehydration concentration treatment with a batch-type centrifuge manufactured by Kokusan Seiko. As a result, the concentration of soluble solids in the obtained coffee concentrate was 22.5% by weight, in which case the yield of water-soluble solids per roasted coffee beans used was 33.0% by weight. It was It should be noted that this coffee concentrate was added to water with Bri.
A sensory test by a panelist was performed on the product diluted to x2 and heated to 65 ° C., and it was evaluated that the flavor was very excellent.
【００２１】[0021]
【発明の効果】本発明によれば、コーヒー焙煎豆を簡便
な方法で得ることができる。しかも、このコーヒー焙煎
豆は、水による抽出で香味のすぐれたコーヒー飲料を与
えることができる。According to the present invention, roasted coffee beans can be obtained by a simple method. Moreover, this roasted coffee beans can give a coffee beverage with an excellent flavor by extraction with water.
【図１】 エクストルーダーの構造の１態様を示す説明
図である。FIG. 1 is an explanatory view showing one aspect of a structure of an extruder.
【図２】 図１のＡ−Ｂ線断面図である。2 is a cross-sectional view taken along the line AB of FIG.
【図３】 打錠機の構造の１態様を示す説明図である。FIG. 3 is an explanatory diagram showing one mode of the structure of the tablet machine.
１：電気ヒーター部 ２：ホッパー ３：ウォームシャフト ４：ウォームシャフト ５：排出口 ６：ホッパー ７：ボトル ８：ハンマー ９：排出口 1: Electric heater part 2: Hopper 3: Worm shaft 4: Worm shaft 5: Discharge port 6: Hopper 7: Bottle 8: Hammer 9: Discharge port
───────────────────────────────────────────────────── フロントページの続き (72)発明者 西野 芳 埼玉県坂戸市千代田５丁目３番１号 明治 製菓株式会社食料総合研究所内 (72)発明者 三須 俊宏 東京都品川区東品川３丁目３番２号 丸紅 食料株式会社内 (72)発明者 友成 寛人 東京都品川区東品川３丁目３番２号 小山 コーヒーシステム株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoshiyoshi Nishino 5-3-1, Chiyoda, Sakado, Saitama Prefecture Meiji Seika Co., Ltd. Food Research Institute (72) Inventor Toshihiro Misu 3-3, Higashishinagawa, Shinagawa-ku, Tokyo 2 Marubeni Food Co., Ltd. (72) Inventor Hiroto Tomonari 3-3-2, Higashishinagawa, Shinagawa-ku, Tokyo Oyama Coffee System Co., Ltd.
Claims (8)
圧搾処理することを特徴とするコーヒー焙煎豆の製造
法。1. A method for producing roasted coffee beans, which comprises heating and crushing green coffee beans under pressure.
ｋｇ／ｃｍ2 の加圧下に圧搾処理する請求項１記載の製
造法。2. Heating at 150 to 250 ° C., 10 to 300
The production method according to claim 1, wherein the pressing treatment is performed under a pressure of kg / cm 2 .
ー豆を加圧下に圧搾処理することを特徴とするコーヒー
焙煎豆の製造法。3. A process for producing roasted coffee beans, which comprises pressing the roasted whole and / or coarsely ground coffee beans under pressure.
搾処理する請求項３記載の製造法。4. The method according to claim 3, wherein the pressing treatment is performed under a pressure of 10 to 300 kg / cm 2 .
を３５℃以下の水で抽出することを特徴とするコーヒー
飲料の製造法。5. A method for producing a coffee beverage, which comprises extracting the roasted coffee beans according to claim 1 or 3 with water at 35 ° C. or lower.
じて夾雑物を除去した後、該液に甘味料及び所望により
乳製品等を添加、混合し、容器に充填し、次いで加熱殺
菌することを特徴とするコーヒー飲料の製造法。6. The coffee beverage according to claim 5, after removing impurities as necessary, a sweetener and optionally a dairy product etc. are added to the liquid, mixed, filled in a container, and then heat sterilized. A method for producing a coffee beverage, which is characterized in that
じて夾雑物を除去した後、該液を濃縮し、殺菌すること
を特徴とする濃縮コーヒー飲料の製造法。7. A method for producing a concentrated coffee beverage, which comprises removing impurities from the coffee beverage according to claim 5, if necessary, and then concentrating and sterilizing the liquid.
することにより行う請求項７記載の製造法。8. The production method according to claim 7, wherein the concentration is carried out by freezing and dehydration at a temperature of −15 ° C. or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6220774A JP3055858B2 (en) | 1994-08-24 | 1994-08-24 | Manufacturing method of roasted coffee beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6220774A JP3055858B2 (en) | 1994-08-24 | 1994-08-24 | Manufacturing method of roasted coffee beans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0856577A true JPH0856577A (en) | 1996-03-05 |
| JP3055858B2 JP3055858B2 (en) | 2000-06-26 |
Family
ID=16756358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6220774A Expired - Fee Related JP3055858B2 (en) | 1994-08-24 | 1994-08-24 | Manufacturing method of roasted coffee beans |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3055858B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004041237A (en) * | 2001-11-29 | 2004-02-12 | Meiji Milk Prod Co Ltd | Extracting and/or squeezing method for tea such as green tea, black tea, and oolong tea |
| WO2004066745A1 (en) * | 2003-01-30 | 2004-08-12 | Meiji Dairies Corporation | Solid/liquid separation method for continuously extracting and/or pressing edible food or drink |
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| CN113163788A (en) * | 2018-12-06 | 2021-07-23 | 李范镐 | Coffee bean compact shape suitable for extracting single coffee beverage and method and device for preparing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6314659A (en) * | 1986-07-04 | 1988-01-21 | Matsutani Kagaku Kogyo Kk | Roasting of coffee bean |
| JPH0145346B2 (en) * | 1982-09-10 | 1989-10-03 | Meiji Seika Co | |
| JPH02203749A (en) * | 1989-01-31 | 1990-08-13 | San Ei Chem Ind Ltd | Preparation of coffee flavor |
| JPH04207150A (en) * | 1990-11-30 | 1992-07-29 | Ajinomoto Co Inc | Coffee whitener |
| JPH05168410A (en) * | 1991-12-19 | 1993-07-02 | Mitsubishi Heavy Ind Ltd | Treatment of coffee bean |
-
1994
- 1994-08-24 JP JP6220774A patent/JP3055858B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0145346B2 (en) * | 1982-09-10 | 1989-10-03 | Meiji Seika Co | |
| JPS6314659A (en) * | 1986-07-04 | 1988-01-21 | Matsutani Kagaku Kogyo Kk | Roasting of coffee bean |
| JPH02203749A (en) * | 1989-01-31 | 1990-08-13 | San Ei Chem Ind Ltd | Preparation of coffee flavor |
| JPH04207150A (en) * | 1990-11-30 | 1992-07-29 | Ajinomoto Co Inc | Coffee whitener |
| JPH05168410A (en) * | 1991-12-19 | 1993-07-02 | Mitsubishi Heavy Ind Ltd | Treatment of coffee bean |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004041237A (en) * | 2001-11-29 | 2004-02-12 | Meiji Milk Prod Co Ltd | Extracting and/or squeezing method for tea such as green tea, black tea, and oolong tea |
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| WO2004066745A1 (en) * | 2003-01-30 | 2004-08-12 | Meiji Dairies Corporation | Solid/liquid separation method for continuously extracting and/or pressing edible food or drink |
| US7771764B2 (en) | 2003-01-30 | 2010-08-10 | Meiji Dairies Corporation | Method for producing an extract of coffee beans |
| KR101010300B1 (en) * | 2003-01-30 | 2011-01-25 | 메이지 데어리스 코포레이션 | Solid/liquid separation method for continuously extracting and/or pressing edible food or drink |
| CN113163788A (en) * | 2018-12-06 | 2021-07-23 | 李范镐 | Coffee bean compact shape suitable for extracting single coffee beverage and method and device for preparing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3055858B2 (en) | 2000-06-26 |
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