JPS6025100B2 - Instant coffee manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to improving the flavor of instant coffee.

Modern instant coffee, which is mainly made from soluble coffee, is made by concentrating and drying the hot water extract of finger-roasted coffee beans. is lost, significantly reducing the unique flavor of coffee.

For this reason, some current commercially available instant coffees include a method in which coffee flavoring is added in the final process of the product. However, the aroma composition of coffee is complex, including water-soluble components, 50% ethyl alcohol-soluble components, and oil-soluble components.
There are a wide variety of oleoresin compounds, low-boiling point compounds, medium-boiling point compounds, and high-boiling point compounds, and even if some of them are missing, the aroma balance will be disrupted, and taste components can also be altered or lost due to trivial conditions in the process. It seems that the natural flavor will be lost.

Therefore, it has been found that it is difficult to reproduce the natural flavor of finger gourd coffee beans by simply adding flavoring agents. Therefore, the inventor conducted research in search of an instant coffee that has the natural flavor of finger-hulled coffee beans, that is, the flavor of regular coffee, and in which the imparted aroma is stable over time and retained for a long period of time.

As a result of various studies, it has been found that in order to impart a natural coffee aroma to instant coffee, it is most preferable to add powdered powder of tempered coffee beans, which has an excellent aroma, to soluble coffee.

It is well known that the powder of box rut coffee is added to soluble coffee to improve its aroma, and it is mainly used in commercial products (imtit ioMI), but it is rarely used in instant coffee for home use. Not known. This is because the aroma of the powder is extremely susceptible to deterioration at room temperature, and the management and handling of it is troublesome as it is handled in low-temperature environments for commercial use, making it difficult to handle at home. In addition, if this characteristic powder has a particle size of 50 mm or less, no matter what ratio it is mixed with similar granular soluble coffee, re-separation will occur due to vibrations caused during subsequent handling, resulting in non-uniform distribution. Prevention of this is needed. Up to now, the following improved methods have been considered.

For example, Japanese Patent Publication No. 45-29281 (British Patent No. 1248
No. 07 Specification) or Tokukan Sho 54-176866 (British Patent Application No. 4 Heat 78/77, November 1, 1977),
A method in which cask gourd coffee, which is a noisy fine ground particle, is made into aggregated grains (agglomerates) with soluble coffee, and both are exposed to steam and moistened with water to agglomerate and granulate. is taken. When using this method, it is possible to prevent re-separation of the two and to distribute them uniformly, but the grains have permeability, and the fine particles within them have no coating effect, so they may be temporarily damaged by moisture. It has been found that over-humidification promotes changes in the aroma and does not improve the shelf life of the aroma, as will be described later. It is known from experience that the aroma of even crushed coffee beans (for siphons, trips, etc.) changes significantly over time, and this is even more so in the case of fine particles of 50 microns or less. The changes are significant.

Therefore, we investigated how to retain the aromatic components of Akebono coffee powder at room temperature for a long period of time using a coating method.

The coating material must contain no water, or even if it does contain water, the amount is so small that it does not affect the aroma, and it has a coating effect, and when hot or cold water is poured during drinking, the aroma components are released. It is necessary that the light is easily released.

The present invention was developed taking the above facts into consideration, and the gist of the invention is as follows. The present invention has a low melting point of 5
a polyhydric alcohol that is liquid at 0°C, preferably below room temperature;
Phosphorus or polyhydric alcohol fatty acid ester alone or in combination is mixed with frozen ground powder of gambling coffee, and this liquid is coated on the powder to form a weak aggregate, which is then soluble. A method for producing instant coffee, characterized by mixing it with coffee.

Regarding this manufacturing process, the grinding of roasted coffee beans is the first important step in preserving the flavor.

The grinding conditions are such that the powder can be reduced to the extent that the organizational units of coffee beans in which all the aroma components of Akebono Station coffee beans coexist can be maintained. The commonly used freeze-grinding method is suitable for powdering flame-rut coffee beans.

We have tried to grind Amaguma coffee beans using other grinding methods that do not freeze, such as the Kratscher method, ball mill method, and jet air flow grinding method, but all of them failed to produce oily components (fats, oils, etc.) when powdered. It was found that it was difficult to obtain sufficiently powdered powder because the resin, etc.) separated. and,
It has been found that the freeze-grinding method sufficiently pulverizes the coffee beans, and that it is best to grind the charcoal coffee beans so that 50% or more of the granules have a particle size of 40 microns or less. If it is less than 50%, when hot water is added to the coffee bean powder and drunk, an unpleasant sensation will be felt on the tongue, which is undesirable.

Next, polyhydric alcohols, phospholipids, or polyhydric alcohol fatty acid esters, which have a low melting point of 50 qo and are liquid preferably below room temperature, are mixed with the coffee bean powder, and the liquid is turned into a powder. It coats the body and forms weak aggregates.

The polyhydric alcohol, phosphorus fat, or polyhydric alcohol fatty acid ester used in this case has a low melting point of 50
It is a liquid at a temperature preferably below room temperature (30°C).

Regarding the use of such an edible liquid substance, if the molten coffee flavor powder is treated with moisture such as steam to form a weak aggregate, the aroma retention of the coffee flavor component will be weak.

Furthermore, when treated with steam, the aroma of coffee powder is particularly severely degraded, and the flavor components change in quality in a short period of time. Also, as a general technique, coating with oil or fat may be considered, but ordinary oils and fats do not dissolve in cold water, and when dissolved in hot water, the dispersion of aroma components is weakened, and an oil film floats to the surface. Sometimes. The reason why the substance used in the present invention is liquid and has a melting point of 50°C or lower is that the coating of the coffee bean powder can be easily formed at low temperatures, stabilizing the aroma components of coffee, while also allowing the coffee bean powder to interact with the coffee bean powder. The purpose of this invention is to prevent non-uniformity of powder particles in instant coffee products by increasing the adhesion and entangling properties of the coffee extract and the dry matter of the coffee extract. Examples of such liquid substances include:

Examples of polyhydric alcohols include glycerin, propylene glycol, maltol, xylitol, and mixtures thereof.

Next, the phospholipid referred to in the present invention is lecithin with a melting point of 50
For example, egg yolk lecithin (yolklec)
imin) has a melting point of about 16 to 30 qo, and among soybean lecithins, those with a low Kudzu point that are high in unsaturated fatty acids can be used.

Polyhydric alcohol fatty acid esters include lower fatty acids (linoleic acid, etc.) and unsaturated fatty acids (oleic acid, linoleic acid, etc.), and propylene glycol esters, glycerin esters, etc. can be used.

In addition to monoester, diester can also be used. However, in either case, it is necessary that the melting point is 50° C. or lower and the HLB is 3 or higher.

The above coating materials can be mixed and used in any proportion.

In many cases this combination has given favorable results. In addition, adding antioxidants such as rutin, tocopherol, natural polyphenolic substances (catechin, etc.), amino acids (tryptophan, etc.), BHT, BHA, etc. to these coating substances will produce good results in preserving the aroma of coffee. Also, coffee flavoring, for the purpose of enhancing the flavor.
There is no problem in mixing coloring agents such as caramel for coloring purposes. Next, the ratio of using the powder of molten coffee beans and the edible liquid substance alone or in combination is determined so that the liquid coats the powder and forms a weak agglomerate. It is sufficient that it adheres to coffee,
The amount is 5 parts by weight or less, preferably 5 to 3 parts by weight, based on the weight of the powder 10.

The easiest mixing method is to pour a predetermined amount of the edible liquid substance onto the powdered coffee beans. When the edible liquid substance is sufficiently coagulated and mixed to uniformly coat the surface of the powder, the powder becomes adhesive to each other and tends to coagulate. Although this adhesion is not strong enough to form aggregates of the powder and prevent them from separating, it contributes to preventing separation of the two when mixed with soluble coffee in a subsequent step. Furthermore, it is also possible to carry out a commonly used granulation process to further strengthen the coagulation of the powder particles. Next, the powder thus treated is mixed with soluble coffee produced by a method such as mist drying or freeze drying.
It has been found that 20 W/W%, preferably 8 to 15 W/W% is good.

As described above, a soluble coffee with improved flavor is obtained, which is imparted with the natural flavor of the unhulled coffee beans and retains the flavor for a long period of time.

Furthermore, the following are test examples in which comparative experiments were conducted regarding the present invention.

Test Example Colombian (Medellin) coffee beans are roasted to a medium temperature and freeze-ground using a conventional method so that 50% or more of the coffee beans have a particle size of 40 microns or less.

On the other hand, soluble coffee obtained by drying a hot water extract of Brazilian light-roasted coffee beans by a conventional method is prepared. A sample was obtained by the following treatment. 01 10 tar of the above freeze-ground fine powder is mixed into soluble coffee without any treatment.

This is prepared immediately before the organoleptic test described below. ■'1}
This is the same as the one used for preservation tests.

'3' Frozen crushed body lightly treated with steam to create Hakama Kosho 45-2
Aggregates were made according to the method described in Publication No. 9281, and [
Mix with soluble coffee in the same weight ratio as in 1}.

■ Frozen crushed body IX9r with 50 tar of vegetable salad oil
Spray the mixture to make it as homogeneous as possible, mix the whole thing lightly and well, and add the above soluble coffee [1] based on the calculated weight of the original product.
Mix in the same weight ratio.

Then, the crushed body becomes a weak coagulated body. 100 ml of propylene glycol heated to about 70 qo was added to the powder lk9r obtained by freeze-pulverization of '51 according to the method of {4), and then treated in the same manner as in '41.

[6] Treat in the same manner as {4} using 100 t of glycerin perfused to about 70 oz. '7} Using 50 tar of chrycerin monooleate supplemented to about 60 qo (processed in the same manner as in 4-).

Shelf sorbitan monooleate 5 overflowing with about 60 qo
Process in the same way as '4' using 0 tar r.

'91 Treat in the same manner as in (4) using 50 t of egg yolk lecithin enriched with about 60 oz. 00 Equal weight mixture of glycerin and glycerin monooleate 50 tr
It was made in the same way as (4), except that it was enriched to about 60 do.

Among the above, test areas other than {1} were tested at 100% each.
Pour into a glass bottle with a brown stopper and a capacity of 500cc.
The instant coffee was left at room temperature for one month, and the aroma of the instant coffee was examined after one month. In addition, the sample 209r was heated to about 90°C.
It was dissolved to 00 cc and subjected to a sensory test by 20 tasters. The results are shown in Table 1. 1st appearance: 10th day: Strong aroma of flame-roasted coffee beans.

H: The scent is somewhat weaker or more effective than that of the river.

10: I feel some flame incense. −: Weak flame incense.

As shown in test group 1 in Table 1 above, when the freeze-dried product of wild boar radish coffee is added to soluble coffee in an untreated state at lOW/W% and mixed, it has an extremely good flame aroma when immediately tasted. Was.

However, like in the 2nd ward, it lost its distinctive scent after a month. The 3rd batch, which was treated with steam to form a coagulated product and added to it, lost its characteristic aroma, similar to the 2nd batch.

Items coated with vegetable oil from the 4th ward have weak fragrance release.
An oil film was also observed on the liquid surface.

The condition of the drinking coffee liquid was good in all zones 5 to 1QZ, and Hashi Hyoka was strong in all zones 7 to 1Z, but there were places in zones 5 and 6 where it seemed to be weak.

Next, an example of the present invention will be described.Example: Colombian high-grade coffee beans (Medellin type) are barrel-roasted to a medium temperature, immediately frozen and crushed by a conventional method, and the crushed particles are reduced to a particle size of 4.
Processing was carried out so that 60% or more of the particles were 0 micron or less.

Claims (1)

[Claims] 1. A fine powder obtained by freezing and pulverizing roasted coffee is mixed with a polyhydric alcohol, phospholipid, or polyhydric alcohol fatty acid ester, which has a low melting point and is liquid at 50° C. or lower, preferably room temperature, singly or in combination. A method for producing instant coffee, which is characterized by coating fine powder with a liquid to form a weak agglomerate, which is then mixed with soluble coffee.