JPS6078545A - Coffee - Google Patents

Abstract

PURPOSE:To provide coffee powder giving coffee drink having excellent clarity and flavor without causing the leakage of fine particles during extraction, and suitable for the extraction by the use of a coffee pack, etc., by coating powder or particles of coffee with the coating film of protein insoluble in hot water. CONSTITUTION:Dried albumen is mixed with water preferably at a weight ratio of 12:88 and the mixture is beaten to form a meringue. The product is mixed with finely ground coffee preferably at a weight ratio of 7:10 to cover the coffee particles, etc. with the meringue-like albumen and to form small granules. The objective coffee can be produced by heating the granules e.g. at 200 deg.C. EFFECT:A thin filter can be used, and the cost of coffee can be reduced.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to coffee, and particularly to coffee suitable for extraction using a coffee bag, filter, or the like.

Generally, when coffee is extracted using a coffee bag, the coffee bag is filled with finely ground coffee beans to improve the taste, aroma, and flavor of the coffee.

However, when roasted coffee beans are finely ground, the coffee particles are also packed into the coffee bag, and flow out through the holes of the coffee bag during extraction, impairing the taste of the extracted coffee. I had the inconvenience of dropping it.

This is due to the fact that when coffee beans are ground, a fuzzy atmosphere is generated and the fine particles adhere to the rough particles, and it is impossible to completely remove the fine particles even by sieving. This is caused by particles that quickly separate from coarse particles inside the coffee bag and flow out from the coffee bag.

In order to prevent the outflow of these fine coffee particles, methods have been proposed to make the coffee bag finer, but most of the methods have not been able to prevent the diversion, and on the contrary, the coffee bag itself becomes thicker and the extraction process is difficult. This would reduce the flavor of the brewed coffee.

The present invention has been made in view of these points, and it is an object of the present invention to provide coffee that does not allow fine particles to flow out from a coffee bag or the like during extraction, and the extracted coffee is also delicious.

In the present invention, the Irf signature refers to the fact that coffee powder or grains are coated with a protein film that is insoluble in hot water.

Examples of the present invention will be described below along with a manufacturing method thereof.

In this example, egg white was used as the protein.

First, dry egg whites vs. water? An aqueous egg white solution is prepared by mixing at a weight ratio of 12:88, and then this aqueous egg white solution is sufficiently whipped to form a so-called meringue-like mixture.

Next, coffee that has been ground as finely as possible is mixed with the meringue-like egg whites at a weight ratio of 1 part coffee to 70 parts egg whites, and then stirred to homogenize, and the coffee powder or grains are mixed into meringue-like egg whites. Cover with egg white. Each of the egg white-coated coffee grounds or granules is formed into small granules.

Next, this is heated at a high temperature of about 200C to completely coagulate the meringue-like egg white, making it insoluble in hot water and evaporating water.

K) The coffee grounds or grains are each coated with a thin film of egg white that coagulates and is insoluble in boiling water.

According to experiments, each of the coffee grains coated with the egg white film had a diameter of 1 to 8 grains. The ingredients of each grain are 87.4% coffee, 7.4% egg white,
Moisture level was 5.8.

When the coffee made in this way was placed in a coffee bag and immersed in hot water to extract the a-heat, there were almost no coffee particles that leaked out of the coffee bag, and the extracted coffee was transparent. It had an excellent texture and flavor.

This is because the fine coffee particles are coated with egg white, which is a protein that is insoluble in hot water, so that the fine coffee particles cannot directly flow through the coffee bag. In addition, the protein film acts like a paper filter for the coffee powder, suppressing the extraction of gels with large molecular weights, resulting in a clearer coffee. At the same time, in terms of flavor, it becomes delicious and not much different from coffee brewed using the traditional drip method.

Therefore, a thin coffee bag can be used, and since the coffee grains coated with a protein film have a width of 2 to 81 mm and are extremely rough, hot water can quickly penetrate into the coffee inside the coffee bag. You can extract delicious coffee.

Next, the results of a comparative examination of the quality of coffee extracted from the coffee of the present invention and conventional coffee are shown in the table below.

In this comparative examination, the same coffee beans 109 were ground (i-), and the same formula was used for coffee extracted from this coffee further made according to the present invention and packed in a bag made of filter paper for tea. Table B is for regular coffee drip e) Coffee extracted using the drip method from powder ground using filter paper, and Table C is for coffee extracted using the drip method from powder ground using filter paper. This is coffee extracted from the filling.

In addition, the material of the filter paper is paper weight/m! In terms of values, for leather: 16 ri/m, for coffee drip: 609/m", for coffee pack: 329/m"
m2, and the one used for the coffee of the present invention is the thinnest.

As can be seen from the table above, when the coffee of the present invention is used as a coffee bag by filling it into a coffee bag made of thin filter vapor, the extracted coffee is much better than that of the conventional coffee bag. It is almost the same as the drip method.

In this way, the coffee of the present invention does not allow fine particles to flow out from the coffee bag etc. at the time of brewing, the brewed coffee is also delicious, and the coffee bag has a low amount of richness because it can be washed away. It has the effect of becoming.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] Coffee made by washing coffee powder or grains with an insoluble protein coating in hot water