JPH09275904A - Production of roasted coffee, coffee beverage and coffee by coffee pack - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a pulverized and roasted material, extractable at a high rate, more deeply extractable, good in aroma and taste and capable of providing a regular coffeelike coffee good in flavor by mixing roasted and pulverized beans with a coffee extract and carrying out the freeze-drying or instantaneous hot-air drying. SOLUTION: Moderately pulverized roasted and pulverized beans are mixed with a coffee extract having about 6.0-50.0 Brix degrees at <=50 deg.C temperature to make the coffee extract permeate into the porous roasted and pulverized beans. The resultant mixture is then freeze-dried or instantaneously hot-air dried to reduce a change in ingredients due to vaporization of aroma at the time of drying.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a coffee extract obtained by properly grinding roasted coffee and a coffee extract having a Brix degree of 6.0 to 50.0 at 50 degrees in order to enhance the aroma and taste. After mixing and adjusting at a temperature below C,
A method for producing a freeze-dried or instant hot-air-dried coffee beverage, and the present invention appropriately grits roasted beans,
A method for producing a roasted coffee that can be obtained by appropriately mixing the roasted ground beans with an extract to obtain a ground roasted body mixed with the ground roasted coffee by making the ground roasted coffee, Further, the present invention is to prepare a mixture of roasted coffee and a coffee extract having a Brix degree of 6.0 to 50.0 at a temperature of 50 ° C. or lower by mixing appropriately ground roasted coffee with sugar and a sensitizing sweetener. A method for producing coffee using a coffee bag in which at least one of milk component, baking soda, and flavor is added, and the above coffee beverage is enclosed in a porous water-resistant nonwoven fabric or fabric or paper.

[0002]

2. Description of the Related Art Conventionally, when grind regular coffee is used in a powder form or a block form and used, the form can be made compact and can be extracted early. Then, the concentration can be strengthened to obtain a high density. A large extract can be obtained with a small extractor. In the case of blocks, one person can separate and dispense without weighing. It has been demanded that a flavorful new beverage, such as regular coffee, can be easily prepared when dairy ingredients and flavors are added. In addition, the coffee bag is suitable for hot water extraction which can be made into a compact form and can be extracted early when it is used in the form of powder or block of coffee by a coffee bag. It can be extracted earlier than traditional coffee beans alone. Then, the concentration can be strengthened to obtain a high density. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. When a milk component or a flavor is added, it has been demanded that a new beverage with good flavor like regular coffee can be easily prepared. Further, the coffee bag is suitable for hot water extraction that can be made into a compact shape and can be extracted early when the powdered coffee or the block shape of the coffee is used in the stock coffee bag. It can be extracted earlier than traditional coffee beans alone. The concentration can be strengthened to produce a richer appearance. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. When a milk component or a flavor is added, it has been demanded that a new beverage with good flavor like regular coffee can be easily prepared.

[0003]

Therefore, it is possible to make the form compact and extract it early by using it in the form of powder or block in order to obtain grind regular coffee from the past. It has been studied as an issue. Then, the concentration can be strengthened to obtain a high density. A large extract can be obtained with a small extractor. In the case of blocks, one person can separate and dispense without weighing. It has been studied as a subject to easily make a new beverage with good flavor like regular coffee when a milk component or a flavor is added. In addition, the coffee bag is suitable for hot water extraction which can be made into a compact form and can be extracted early when it is used in the form of powder or block of coffee by a coffee bag. It has been researched as a subject that it can be extracted earlier than only conventional coffee beans. Then, the concentration can be strengthened to obtain a high density. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. It has been studied as a subject that a new flavorful drink like regular coffee can be easily prepared when a milk component or a flavor is added. In addition, the coffee bag is suitable for hot water extraction which can be made into a compact form and can be extracted early by using coffee powder or a block shape with a dashi coffee bag. It can be extracted earlier than traditional coffee beans alone. It can be extracted earlier than traditional coffee beans alone. Research has been conducted on the subject of increasing the concentration to obtain a higher concentration.
Also, conventional dried extract (instant coffee)
It has a better flavor than the mixture of coffee beans and coffee beans. (When the extract is dried, the fragrance volatilizes and the components change, and when the extract is permeated into the porous beans and dried, the fragrance when dried evaporates and the components change. It has been researched as a subject that a new beverage with good flavor like regular coffee can be easily prepared when a milk component or a flavor is added. Succeeded in solving the problem.

[0004]

According to the present invention, roasted beans are appropriately ground, and the roasted ground beans are appropriately mixed with an extract to obtain ground roasted coffee, thereby producing ground roasted coffee. A method for producing roasted coffee, which is capable of obtaining a mixed roasted coffee body, and the present invention also provides a method for appropriately roasting roasted coffee to have a stronger aroma and a better taste. Coffee and Brix 6.0
It is a method for producing a coffee beverage, which is prepared by mixing 50.0 coffee extract at a temperature of 50 ° C. or lower, and then freeze-drying or instant hot-air drying. The present invention also crushes roasted coffee appropriately. Coffee and Brix 6.
When adjusting by mixing coffee extract of 0 to 50.0 at a temperature of 50 ° C. or less, sugar, sensitizing sweetener. At least one of milk component, baking soda, and flavor is added,
The coffee beverage is a porous water-resistant non-woven fabric or woven fabric,
It is a method for producing coffee using a coffee bag enclosed in paper.

[0005]

It is an object of the present invention to obtain a grind regular coffee in the form of powder or block and use it to make the form compact and to extract early. Then, the concentration can be strengthened to obtain a high density. A large extract can be obtained with a small extractor. In the case of blocks, one person can separate and dispense without weighing. It was invented as a subject that a new beverage with good flavor like regular coffee can be easily prepared when a milk component or a flavor is added. In addition, the coffee bag is suitable for hot water extraction which can be made into a compact form and can be extracted early when it is used in the form of powder or block of coffee by a coffee bag. It was invented with the problem that it can be extracted earlier than only conventional coffee beans. Then, the concentration can be strengthened to obtain a high density. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. It was invented as a subject that a new beverage with a good flavor like regular coffee can be easily prepared when a milk component or a flavor is added. Also,
The coffee bag is suitable for hot water extraction which can be made into a compact form and can be extracted early when it is used in the form of powder or block of coffee with a dashi stock coffee bag. It can be extracted earlier than traditional coffee beans alone. It can be extracted earlier than traditional coffee beans alone. The invention was invented with the object of increasing the concentration to obtain a high density. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. It was invented as a subject that when a milk component or a flavor is added, a new regular coffee-like flavored beverage can be easily prepared.

[0006]

Example 1 In the present invention, among the roasted beans, the mixture of ground roasted coffee is mixed with the extract, and the instantaneous hot air drying is for a short time, but the fragrance is volatilized to evaporate the moisture at high temperature, so that the flavor is improved. Is changing drastically. In addition, freeze-drying also removes volatile substances by suction over a long period of time, which weakens the scent. However, by mixing the extract with ground roasted coffee,
Not only can you expect the regular flavor of the roasted beans themselves, but also the porous scent of roasted beans themselves will be adsorbed to protect the volatilization of ingredients during the drying process and reduce changes in ingredients and flavors. be able to. Mixing with roasted beans that is porous is effective and compatible with the drying process where the aroma of the extract is intensely volatilized, and it is a method for producing early-brewed coffee. Not only can you expect the regular flavor of roasted coffee beans themselves, but also the aroma components are adsorbed on the porous roasted beans to protect the volatilization of components during the drying process and reduce changes in the components and flavor. Therefore, the mixture of porous roasted beans is effective for the drying process where the scent of the extract is intensely volatilized.
It is a method of making roasted coffee that is said to be compatible, and in the case of a coffee bag that drains water or hot water, a coarse-grained bag is used and coffee beans have it in order to shorten the extraction time. Fine powder will leak out from the coarse-grained coffee bag, and by reducing the amount of roasted beans,
A method for producing roasted coffee capable of reducing the amount of turbidity, in which roasted coffee is properly ground to have a stronger aroma and a better taste, and a degree of brix of 6.0 to 50.0. 50. coffee extract. C
It is a method for producing a coffee beverage that is freeze-dried or instant hot-air dried after being mixed and adjusted at the following temperatures.

[0006]

Example 1 The present invention is to prepare a mixture of sugar and a sensitizing sweetener at the time of mixing at a temperature of 50 ° C. or less. The production of a coffee beverage according to claim 1, wherein at least one of milk components, heavyweights and flavors is added, and the coffee beverage is freeze-dried or instant hot air dried by encapsulating it in a porous water-resistant non-woven fabric or woven fabric, paper. Is the way.

[0007]

Example 2 The present invention is a freeze-dried or instant hot air in which the mixing ratio of coffee obtained by appropriately grinding roasted coffee and coffee extract having a Brix degree of 6.0 to 50.0 is 5 to 90.0% by weight. It is a manufacturing method of a dry coffee drink.

[0007]

Example 2 In the present invention, roasted coffee is appropriately ground and coffee extract having a Brix degree of 6.0 to 50.0 is used. After mixing and adjusting at a temperature below C,
It is a method for producing coffee using a coffee bag in which at least one of sugar alcohol and cyclodextrin of freeze-dried or instant hot-air dried coffee beverages is added in an amount of 0 to 1 to 8.0% by weight based on the amount of extract used.

[0008]

Example 3 In the present invention, roasted coffee is appropriately ground and coffee extract having a Brix degree of 6.0 to 50.0 is used. Sugar and sensitizing sweetener when mixed by mixing at a temperature of C or lower. At least one of milk components, baking soda, and flavors is added, and at least one of sugar alcohol and cyclodextrin of a coffee beverage freeze-dried or instant hot air dried is used in an amount of 0 to 1 with respect to the amount of extract used.
It is a method for producing coffee using a coffee bag containing about 8.0% by weight.

[0009]

Example 4 In the present invention, roasted coffee is appropriately ground and coffee extract having a Brix degree of 6.0 to 50.0 is used. Sugar and sensitizing sweetener when mixed by mixing at a temperature of C or lower. It is a method for producing coffee using a coffee bag in which at least one of milk component, baking soda and flavor is added to a porous water resistant nonwoven fabric or woven fabric or paper.

[0010]

Example 5 The present invention is a method in which 50% of roasted beans is replaced with an extract, which is mixed with 5,0 g of crushed roasted beans, and a degree of brix of 25 and an extract of 4,0 g are mixed at 5 ° C. After that, freeze-drying was performed to obtain 6.0 g of a powdery dry product. The dried product was extracted with 160 ml of hot water at 95 ° C. into a coffee bag containing coffee non-woven fabric, woven fabric, or paper. About 150 ml of a savory extract was obtained in 1 minute. The temperature was 86 degrees, which was a suitable method for producing roasted coffee.

[0011]

[Effect] According to the present invention, among roasted beans, instantaneous hot air drying is performed for a short time but at a high temperature by mixing the extract with a suitable amount of ground roasted coffee to mix with the ground roasted coffee. The scent evaporates in order to drive off the water, and the flavor changes drastically. Therefore, the instantaneous hot air drying removes the moisture at high temperature in a short time so that the scent does not volatilize, and the freeze drying also sucks and removes the volatile substances for a long time, so that the scent becomes weak. Therefore, not only can the flavor of regular roasted beans as regular coffee be expected by mixing ground roasted coffee with the extract, but also the scent component of the porous roasted beans themselves will be adsorbed and during the drying process. It is a method for producing roasted coffee that protects the volatilization of ingredients and reduces changes in ingredients and flavors. Also,
According to the present invention, roasted coffee is appropriately ground to enhance its aroma and taste, and a coffee extract having a Brix degree of 6.0 to 50.0 is used.
A method for producing a coffee beverage that is freeze-dried or instant hot-air dried after being mixed and adjusted at a temperature of 0 ° C. or less, wherein roasted beans are prepared by appropriately mixing ground roasted coffee with an extract. By mixing with ground roasted coffee, the instantaneous hot air drying is short, but the aroma is volatilized to remove the water at high temperature, and the flavor changes drastically. Therefore, in instantaneous hot air drying, the fragrance is volatilized and the components change in order to remove the water at high temperature in a short time. The fragrance becomes weak because the volatile substances are sucked and removed over a long period of time by freeze-drying the porous beans. Therefore, not only can the flavor of regular roasted beans as regular coffee be expected by mixing ground roasted coffee with the extract, but also the scent component of the porous roasted beans themselves will be adsorbed and during the drying process. A method for producing a coffee beverage by a method for producing a roasted coffee, which protects the volatilization of the ingredients and makes it possible to reduce the change in the ingredients and flavors, and the present invention is a method in which the roasted coffee is appropriately ground. When the coffee and the coffee extract having a Brix degree of 6.0 to 50.0 are mixed at a temperature of 50 ° C. or less, sugar and a sensitizing sweetener are prepared. Milk component, baking soda, at least one of the flavors, a method for producing a roasted coffee encapsulating the above coffee beverage containing one kind of porous water-resistant nonwoven fabric or fabric, paper, among roasted beans, By mixing crushed roasted coffee with the extract in an appropriate amount and mixing it with crushed roasted coffee, the instantaneous hot air drying is a short time, but the fragrance is volatilized to evaporate the water at high temperature, and the flavor changes. Fierce. Therefore, the instantaneous hot air drying removes the moisture at high temperature in a short time so that the scent does not volatilize, and the freeze drying also sucks and removes the volatile substances for a long time, so that the scent becomes weak. Therefore, not only can you expect the flavor of the roasted beans themselves as regular coffee by mixing the extract with ground roasted coffee,
It is a method for producing coffee using a coffee bag, which is capable of adsorbing the scent component of the porous roasted beans themselves to protect the volatilization of the components during the drying process and reducing changes in the components and flavor. When the present invention is used in powder or block form to obtain grind regular coffee, it can be used in compact form and can be extracted early. Coffee bags are suitable for hot water extraction, but they can be extracted earlier than conventional coffee beans alone. Then, the concentration can be strengthened to obtain a high density. A large extract can be obtained with a small extractor. In the case of blocks, one person can separate and dispense without weighing. When dairy ingredients and flavors are added, the effect is that a regular coffee-like flavorful new beverage can be easily prepared. INDUSTRIAL APPLICABILITY According to the present invention, a coffee bag is suitable for hot water extraction which can be made into a compact form when used in the form of powder or block of coffee by a coffee bag and can be extracted early. Is effective. According to the present invention, the concentration can be enhanced and the concentration can be increased. The flavor is better than the conventional mixture of dried extract (instant coffee) and coffee beans. (When the extract is dried, the aroma volatilizes and the components change, and the permeation of the extract into the porous beans causes the aroma when dried. When dairy ingredients and flavors are added, the effect is that a regular coffee-like flavorful new beverage can be easily prepared. INDUSTRIAL APPLICABILITY The present invention is suitable for hot water extraction which can be made into a compact form when used in the form of coffee powder or a block with a dashi stock coffee bag and can be extracted early. There is.
It can be extracted earlier than traditional coffee beans alone. It can be extracted earlier than only conventional coffee beans.

Claims (14)

[Claims] 1. A crushed roasted body mixed with crushed roasted coffee is obtained by appropriately crushing roasted beans, mixing the roasted crushed beans appropriately with the extract, and making crushed roasted coffee. A method for producing roasted coffee that can be obtained. 2. Roasted beans are appropriately crushed, and the roasted crushed beans are appropriately mixed with the extract, and the coffee ingredients and flavors of the roasted beans themselves are instant hot air drying in a short time at high temperature. So, in order to remove water, the aroma of the porous roasted beans themselves evaporates,
The flavor changes drastically, and lyophilization also takes a long time to remove volatile substances by suction, which weakens the fragrance,
A method for producing roasted coffee in which roasted and ground beans can be appropriately mixed with the extract because the ingredients also change, and changes in the ingredients and flavor can be reduced. 3. Roasted beans are appropriately ground, and the roasted ground beans are appropriately mixed with the extract to obtain ground roasted coffee, which is ground and roasted as a ground roasted body mixed with ground roasted coffee. A method for producing roasted coffee so as to obtain coffee. 4. The composition and flavor of coffee have a drastic change in flavor due to the evaporation of aroma due to the elimination of water at high temperature, although the drying with instantaneous hot air is short. Therefore, instantaneous hot air drying removes the aroma at high temperature in a short time so that the aroma does not volatilize, and freeze drying also sucks out volatile substances for a long time, so that the aroma is weakened. Method. 5. By mixing ground extract with the roasted coffee, not only the flavor of the roasted beans as regular coffee can be expected, but also the scent component of the porous roasted beans themselves is adsorbed and dried. A method for producing roasted coffee, which protects the volatilization of components during processing and reduces changes in the components and flavor. 6. A method for producing early-stage coffee, which is said to be effective and compatible with mixing roasted beans with a porous material for a drying process in which the scent of the extract is intensely volatilized, and ground roasted coffee is mixed with the extract. By doing so, not only can the flavor of the roasted coffee beans as a regular be expected, but also the aroma components can be adsorbed on the porous roasted beans to protect the volatilization of the components during the drying process, and The method for producing roasted coffee according to claim 1, wherein the change can be reduced, and it can be said that the mixing of the porous roasted beans is effective and compatible with the drying treatment in which the aroma of the extract is intensely volatilized. 7. In the case of the coffee bag for hot water or hot water, a coarse-grained bag is used in order to shorten the extraction time, and fine powder of coffee beans leaks from the coarse-grained coffee bag. The method for producing roasted coffee according to claim 1, wherein the amount of turbidity can be reduced by reducing the amount of roasted beans. 8. A coffee which is obtained by properly roasting roasted coffee and a coffee extract having a Brix degree of 6.0 to 50.0 at a temperature of 50 ° C. or lower in order to have a stronger aroma and a better taste. The method for producing a coffee beverage according to claim 1, wherein after mixing and adjusting, freeze-drying or instant hot air drying is performed. 9. The production of a coffee beverage according to claim 1, wherein the roasted coffee is appropriately ground and the coffee extract having a Brix degree of 6.0 to 50.0 has a mixing ratio of 5 to 90.0% by weight. Method. 10. Coffee obtained by appropriately crushing roasted coffee beans and coffee extract having a Brix degree of 6.0 to 50.0 are mixed at a temperature of 50 ° C. or lower, and at least sugar alcohol or cyclodextrin, The method for producing a coffee beverage according to claim 1, wherein one kind of the extract is added in an amount of 0, 1 to 8.0% by weight based on the amount of the extract used, and the mixture is adjusted to freeze-drying or instantaneous hot air drying. 11. Roasted coffee is appropriately ground, and coffee extract having a Brix degree of 6.0 to 50.0 is mixed at a temperature of 50 ° C. or lower to prepare sugar,
Sensitizing sweetener. At least one of dairy ingredients, baking soda, and flavors,
The method for producing a coffee beverage according to claim 1, wherein one of them is added and freeze-dried or instant hot-air dried. 12. A mixture of appropriately ground roasted coffee and coffee extract having a Brix degree of 6.0 to 50.0 at a temperature of 50 ° C. or lower, and sugar during preparation.
Sensitizing sweetener. At least one of dairy ingredients, baking soda, and flavors,
The method for producing a coffee beverage according to claim 1, wherein one kind of the coffee beverage is added and the coffee beverage is encapsulated in a porous water-resistant nonwoven fabric, a woven fabric, or paper. 13. Roasted coffee is appropriately ground, and coffee extract having a Brix degree of 6.0 to 50.0 is mixed at a temperature of 50 ° C. or less to prepare sugar,
Sensitizing sweetener. At least one of dairy ingredients, baking soda, and flavors,
The method for producing coffee with a coffee bag according to claim 1, wherein one kind of the coffee beverage is added and the coffee beverage is encapsulated in a porous water-resistant non-woven fabric, woven fabric, or paper. 14. A method in which 50% of roasted beans is replaced with an extract, which is mixed with 5,0 g of ground roasted beans, and after mixing Brix degree 25 and extract 4,0 g at a temperature of 50 ° C. or lower. ,
Lyophilization was performed to obtain 6.0 g of a powdery dry product.
The dried product was extracted with 150 ml of hot water of 95 ° C. into a coffee bag containing coffee non-woven fabric, woven fabric, or paper, and about 150 ml of a flavorful extract was obtained in one minute. The method for producing coffee using a coffee bag according to claim 1, wherein the temperature is also suitable at 86 degrees.