JPH10136892A - Production of coffee drinks - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for producing coffee drinks capable of sufficiently obtaining the oil-soluble aroma components in coffee beans so as to improve the property to sustain the flavor, sufficiently recovering the milk and sufficiently extracting the components which are the basis for the deliciousness and bitterness of the coffee. SOLUTION: This process for producing the coffee drinks consists of extracting the roasted and ground coffee beans with the milk which is added with an emulsifier and contains about 1 to 5% milk fat at 45 to 55 deg.C, then extracting the coffee beans with hot water kept at 45 to 100 deg.C to obtain an extraction liquid contg. 1 to 15wt.% slid content and compounding the extraction liquid.

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 a coffee beverage which gives a rich aroma of coffee and has a good flavor persistence.

[0002]

2. Description of the Related Art Several methods have been proposed for producing milk in the extraction of coffee components. One of them is to store roasted coffee beans in a pressure-resistant container without grinding, together with water and, if necessary, sweeteners and / or dairy ingredients. After sealing, heat-extract at a temperature of 80 to 130 ° C., A method for producing a container-packed coffee beverage in which the extracted components are completely stored without unsealing the container (JP-A-53-1)
No. 5468). The second is roasting, with an average particle size of 10
The coffee beans finely ground to about 0 mesh are heated and extracted together with other raw materials (sweeteners, milks, etc.) at a temperature at which the coffee beans can be directly drunk, and the coffee residue is removed as it is by a centrifugal clarifier to obtain a beverage. A method for producing a coffee beverage in which flavor is prevented from dissipating (Japanese Patent Publication No. 3-76895). The third is roasted and ground coffee beans 60-7.
This is a method for producing a coffee beverage containing a coffee extract extracted with milk at 0 ° C. (milk solid content: 5 to 15%) (Japanese Patent Publication No. 6-34681). The fourth is roasting,
A method for producing a coffee beverage by extracting a coffee liquid from ground coffee beans using milk water at a temperature of 80 to 100 ° C (milk solids content: 0.2 to 4% by weight) (JP-A-5-161452)
No.). Fifth, the coffee liquid is extracted by mixing and stirring roasted and ground coffee beans with milk water (milk solids content: 5 to 20% by weight) of 30 ° C. or less.
Method for producing a coffee beverage which undergoes solid-liquid separation (JP-A-6-6273)
No. 9).

[0003]

As described above, extraction with milk alone cannot sufficiently obtain an oil-soluble aroma component in coffee beans by extraction with warm water. Therefore, an extraction method using milk has been considered. However, only extraction with milk leaves milk containing oil-soluble flavor components in the coffee beans, and it is difficult to recover the oil-soluble flavor components. There is also a disadvantage that it is difficult to sufficiently extract a basic component of taste such as bitterness. The present invention solves the above-mentioned problems and can sufficiently obtain an oil-soluble fragrance component, sufficiently recovers the milk, and extracts a basic component of a taste such as umami and bitterness of coffee. It is an object of the present invention to provide a method for producing a coffee beverage which can be performed sufficiently.

[0004]

Means for Solving the Problems The present invention for solving the above-mentioned problems provides a method for roasting and pulverizing coffee beans by 4 g.
Extract with milk containing milk fat at 5-55 ° C, then 45
The present invention relates to a method for producing a coffee beverage, comprising a step of extracting with warm water of １００100 ° C. and blending the obtained extract. The obtained extract has a solid content of 1 to 15
% By weight.

[0005] By extracting the roasted and ground coffee beans using milk, an oil-soluble flavor component extracted by the fat content of milk can be obtained, and this flavor component is oil-soluble and has a high boiling point. Therefore, it is unlikely to be scattered by heating during the manufacturing process, has a high persistence of flavor when stored for a long period of time, and has high heat resistance, so that it is suitable for drinking hot. By extracting with milk and then with hot water, milk remaining in the coffee beans can be collected, and also the basic components of coffee such as umami and bitterness can be extracted. it can. There is no particular limitation on the type of coffee beans, roasting method, degree of roasting, and pulverization method.

[0006] The milk contains milk fat such as milk, whole milk powder, whole milk condensed milk, cream, and the like, and non-milk fat such as skim milk powder cannot extract oil-soluble components by fat. This milk is preferably one whose milk fat content is adjusted to about 1 to 5% by adding water or the like as necessary. If the milk fat content is less than 1%, the oil-soluble component extracted by the milk fat cannot be sufficiently obtained, and if it is 5% or more, the extraction of coffee from the coffee bean surface is inhibited by the fat, and the coffee component is sufficiently extracted. It becomes difficult. Milk temperature is 45
~ 55 ° C is good. If the temperature is lower than 45 ° C., it becomes difficult to extract oil-soluble flavor components. If the temperature is higher than 55 ° C., protein denaturation tends to progress by the time the extract is cooled, and the film-like denatured product floats. It is extracted to the taste, and the flavor becomes worse, and the sharpness also worsens. It is also desirable to add an emulsifier to the milk used for extraction. By adding an emulsifier, denaturation of the milk component due to heating is suppressed, and the reaction between the coffee component and the milk component during extraction is suppressed. This prevents clogging of the extract and loss of milk components due to denaturation. The emulsifier is used in the milk in an amount of 0.02-0.
It is preferable to add it in the range of 1% by weight.

[0007] The temperature of hot water used for extraction is 45 to 10
0 ° C is good. The temperature during this time may be arbitrarily selected according to the flavor of the target product. If the hot water temperature is lower than 45 ° C., less coffee components are extracted, that is, it is difficult to extract the base taste components and water-soluble flavor components. In addition, the present invention controls the solid content of the coffee extract to be in the range of 1.0 to 15.0% by weight, depending on the amount of milk used for extraction, the temperature, and the temperature of hot water. Is preferred.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below. Example 1 5 kg of roasted and ground coffee beans were filled in a drip coffee extractor. On the other hand, an emulsifier was added to milk (3.5% by weight of milk fat) five times the weight of coffee beans to obtain a milk liquid by adding 0.05% by weight of milk. After heating the above-mentioned milk liquid to 50 ° C., it is showered from above the coffee in the extractor for 11 minutes, kept as it is for 1 minute, and then withdraws the milk extract over 10 minutes, thereby extracting the coffee component. Was done. Subsequently, hot water of 50 ° C. was similarly showered from above the coffee for 15 minutes, and after 7 minutes from the start of the showering, the hot water extract was withdrawn over 14 minutes. 12 times the amount of the coffee extract was obtained. The solid content of the obtained coffee extract was 6.7% by weight. Next, the mixture was blended with the composition shown in Table 1 (including the raw materials used for coffee extraction), and after removing fine particles by centrifugation, homogenization treatment was performed, and further, the can was filled, wound, and sterilized by retort. , Got a coffee drink. In Table 1, the amount of pure water used in the extraction was 27%, and the rest was for preparation.

[0009]

[Table 1]

(Example 2) A coffee beverage was obtained in the same manner as in Example 1, except that the temperature of the milk liquid was 45 ° C and the temperature of the hot water was 45 ° C. (Example 3) The temperature of the milk liquid was 55 ° C. and the temperature of the hot water was 5
The temperature was adjusted to 5 ° C., and the other conditions were the same as in Example 1 to obtain a coffee beverage.

(Comparative Example 1) 50 ° C. without using a milk liquid
Except that the coffee was extracted using only warm water of Example 1, a coffee beverage was obtained in the same manner as in Example 1. (Comparative Example 2) A coffee beverage was obtained by performing the same method as in Example 1 except that coffee was extracted only with a 50 ° C milk liquid without using hot water. (Comparative Example 3) The temperature of the milk liquid was 35 ° C and the temperature of the hot water was 3
The temperature was adjusted to 5 ° C., and the other conditions were the same as in Example 1 to obtain a coffee beverage. (Comparative Example 4) The temperature of the milk liquid was 65 ° C and the temperature of the hot water was 6
The temperature was adjusted to 5 ° C., and the other conditions were the same as in Example 1 to obtain a coffee beverage.

The aroma, richness, and sharpness of each of the beverages of Examples 1 to 3 and Comparative Examples 1 to 4 were subjected to a sensory evaluation by ten specialized panelists who inspected the shipping of canned coffee beverages. The evaluation was based on a 10-point evaluation method (the higher the better, the better the preference). The results obtained are as shown in Table 2. Evaluation: ◎ = 7.5 points or more on average, ○ = 5.0 points or more on average with less than 7.5 points, Δ = 2.5 points or more on average with less than 5.0 points, x = 2.5 on average Less than a point.

[0013]

[Table 2]

As shown in the results of Table 2, the coffee drink using the extract extracted only with the milk liquid at 50 ° C. has a stronger aroma and the same richness as the coffee extract extracted only with the warm water. Despite this, the aftertaste had a harsh taste and the sharpness was poor. Extracts extracted with milk liquor and then with warm water have a markedly different evaluation depending on the extraction temperature,
Extracted at ° C., although the scent is comparable, the body is insufficient. Those extracted at 45 ° C. were excellent in both aroma and sharpness, and the body was also preferably felt. 50 ℃
Was excellent in all of the aroma, richness and sharpness. Those extracted at 55 ° C. had excellent aroma and richness, and sharpness was slightly inferior to 50 ° C. Those extracted at 65 ° C. had a strong astringent taste, poor aftertaste, and inferior sharpness.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Izumi Kobayashi 3 47-10 Honcho, Shibuya-ku, Tokyo Inside Itoen Co., Ltd.

Claims (2)

[Claims] 1. A roasted and ground coffee bean is mixed with 45 to 5
Extract with milk containing milk fat at 5 ° C., then 45 to 10
A method for producing a coffee beverage, comprising a step of extracting with hot water at 0 ° C. and blending the obtained extract. 2. The method for producing a coffee beverage according to claim 1, wherein the solid content of the obtained extract is 1 to 15% by weight.