JPS63254950A - Production of coffee bean having high concentration of coffee - Google Patents

Abstract

PURPOSE:To obtain the titled coffee beans capable of preserving flavor and solubility for a long time, by immersing decocted coffee beans in a coffee percolated solution having a higher concentration than that of ordinary coffee, sufficiently absorbing and adsorbing the percolated solution on the coffee beans. CONSTITUTION:Raw coffee beans are decocted at high temperature, cooled and ground into a proper mesh by the use of a coffee mill to give decocted coffee bean powder. The decocted coffee bean powder is immersed in hot water, a coffee percolated solution having concentration about 4-6 times as high as that of ordinary drink is collected and cooled. Further decocted coffee beans of the same kind as that of the percolated coffee or different kind are immersed in the concentrated coffee percolated solution for about 5-15hr, the coffee percolated solution is sufficiently absorbed and adsorbed and then dried at >=100 deg.C for given hours to give the aimed coffee beans.

Description

Detailed Description of the Invention (Field of Industrial Application) This invention relates to a method for producing thickened coffee beans for regular coffee, and a method for producing one cup of regular coffee from approximately half the amount of regular coffee beans in a short time. The present invention relates to a method for producing thickened coffee beans that can be infused.

(Prior art) A regular coffee vending machine stores a large amount of roasted coffee beans in its housing, and when a coin is inserted, one cup's worth of roasted beans is ground, and then boiling water is poured into coffee powder. The filtered coffee liquid collects in the cup below. In this vending machine, the amount of stored beans is limited in order to maintain a constant overall size, and it is preferable if a large amount of coffee liquid can be extracted using green beans as much as possible, since this will reduce the number of times the vending machine needs to be replenished with roasted octopus beans. In addition, the shorter the time from pouring the cup to obtaining the coffee liquid, the better; generally speaking, if more than 30 seconds elapse, the customer may become impatient and hit the machine, or the customer may cause an accident. Resulting in.

(Problem to be solved by the invention) Regular coffee vending machines have different extraction conditions than normal and must be extracted in a very short time.
It is necessary to apply pressure as an extraction method, and it is elegant to bring out the original flavor of coffee. In addition, the inside of this vending machine has a strict environment for storing raw materials, and there are time constraints on how long coffee beans can be stored.

(Means for Solving the Problems) In the method of the present invention, the flavor and solubility of coffee beans can be maintained for a long period of time by absorbing and adsorbing the coffee infusion liquid onto the coffee beans themselves, and also Under suitable extraction conditions, it is possible to extract regular coffee with high flavor in a short time.

In the method of the present invention, it is first necessary to produce a strong coffee infusion. To produce the coffee infusion, various green coffee beans are roasted at a high temperature, cooled, and then FM crushed to a suitable mesh size. The green coffee beans may be of the Asivica variety or the Robusta variety, and in order to obtain a blended coffee, the ζcomplex'P1 variety may be combined. Approximately 1 at high temperatures around ℃
Roast for 0-11 minutes. Roasted coffee beans are generally roasted using a coffee exchanger or grinder, e.g.
The degree of grinding is relatively fine in order to obtain a thick leachate in a relatively short time by grinding to a medium-ground state of 0 mesh. This roasted coffee bean powder is subjected to immersion stirring extraction in hot water (tobu-zuke is an extraction method) to obtain a coffee infusion liquid. The resulting coffee infusion needs to be thicker than normal drinking liquid, and preferably is about 4 to 6 times thicker than normal drinking coffee liquid.

To obtain a strong coffee infusion, roasted coffee beans may be soaked after cooling, and if the amount of the liquid decreases through repeated soaking, additional coffee infusion may be added as appropriate.

Roasted coffee beans are usually immersed in the above-mentioned coffee infusion solution for about 5 to 15 hours at room temperature, and the coffee beans are sufficiently absorbed and adsorbed with the coffee infusion solution, and then the coffee beans are heated at 100°C or higher. Dry for the specified time. The roasted coffee beans are preferably left for about 8 to 12 hours so that they are completely immersed in the coffee infusion, and in the case of pickling, they may be stirred as desired. These coffee beans are generally soaked in the form of roasted beans in order to maintain their commercial value. The coffee beans after soaking need to be dried at the lowest possible temperature so as not to impair their aroma. For example, they are dried in a normal roasting process while gradually raising the temperature to 100°C or higher, preferably after the drying starts. Dry for about 1 to 20 minutes at a temperature of about 100°C and a drying end temperature of about 180°C. By using a different type of roasted coffee beans from that of the coffee infusion, blended coffee can be produced directly from the obtained concentrated coffee beans. You can also drink it.

In addition, by surface-treating the coffee beans with a natural resin such as silk, it protects the coffee beans from moisture and preserves their flavor for a long time. It becomes possible to save lJI leap.

(Effect) Roasted coffee beans are soaked in strong coffee infusion for a long time.
Even after soaking, the surface of the coffee beans after drying H,1 is almost the same as normal coffee beans, and the hygroscopicity is considerably lower than that of improved coffee beans with instant coffee components attached around the roasted beans. , can retain flavor and solubility for a relatively long period of time. Since the surface of these concentrated coffee beans is not much different from that of regular coffee beans, it is assumed that the exudate components do not just adhere to the surface of the beans, but are also absorbed or physically adsorbed inside the beans. Ru. When coffee is leached from these concentrated coffee beans, the liquid volume, aroma, caffeine,
In terms of sweetness, it is almost the same as regular regular coffee, and if the coffee has the same concentration, less beans are required.On the other hand, if the amount of beans is the same, the brewing time is shorter and the resulting coffee has a lower concentration. It gets expensive.

(Example) Example 1 Green coffee beans from Brazil were heated to about 200°C for 10
After brewing it for a minute, grind it in a coffee machine to a medium-ground grind of 28 ounces. Add 50 g of this coffee powder to 20 Om of boiling water.
Soak in Q for 5 minutes, then filter to obtain a coffee infusion that is 5 times more concentrated than normal drinking water. Next, add about 12 roasted Brazilian coffee beans to this coffee infusion.
Soak for an hour.

After this, the coffee beans are removed from the infusion solution and dried in a roaster at an elevated temperature of 100° C. to 180° C. for about 15 minutes to obtain thickened coffee beans.

The coffee infused from the obtained concentrated coffee beans has almost the same liquid volume and flavor as regular regular coffee, and for the same concentration of coffee, only about half the amount of beans is needed; This results in a highly concentrated coffee. Using hot water, one cup of coffee can be infused from 6 grams of this concentrated coffee beans, typically in about 10 seconds.

Example 2 A 5-fold concentrated coffee infusion is obtained from Brazilian coffee beans by processing in the same manner as in Example 1. By soaking Colombian coffee beans in a coffee infusion solution at room temperature, blended coffee can be leached from the resulting concentrated coffee beans.

The type of coffee beans to be blended can be selected as appropriate, and the blending ratio can be changed by increasing or decreasing the concentration of the coffee infusion.
Blends of more than one species are also possible.

Example 3 The dried thickened coffee beans obtained in Example 1 are spray-coated with a silk solution to adhere the silk to the bean surface. After this, the surface-treated beans are dried by blowing air at about 50°C. This surface treatment protects the concentrated coffee beans from moisture, retains more flavor, and allows them to be stored for longer periods of time.

(Effects of the Invention) When the concentrated coffee beans produced by the method of the present invention are used in a regular coffee vending machine with a limited capacity, it is possible to drink a large amount of regular coffee with a relatively small amount of beans. This reduces the number of times you need to replenish coffee beans. Additionally, the time from pouring hot water to obtaining coffee liquid is considerably shorter than that for regular roasted beans, reducing the risk of customers getting impatient and banging on the machine, or customers becoming separated.

These thickened coffee beans can infuse a higher concentration of coffee liquid with the same amount compared to regular roasted octopus beans, so even if the production cost of coffee infusion is added, the overall cost is reduced. On the other hand, the concentrated coffee beans can retain their flavor and solubility for a relatively long period of time, similar to regular roasted beans. Therefore, when stored in a vending machine, the beans are not sticky, so they can be weighed accurately, and by maintaining the bean quality inside the vending machine at a constant level, the installation environment can be selected from a relatively wide range. Managing vending machines is also easy. The concentrated coffee beans may also be used in coffee bags.
In this case, the coffee concentration is high with a relatively small amount, and the brewing time can be closed for a short time.

Claims (1)

[Claims] 1. Roast green coffee beans at a high temperature, cool them, and then grind them to an appropriate mesh size, add hot water, etc. to this roasted bean powder to obtain a coffee infusion that is thicker than that for normal drinking, Roasted coffee beans of the same or different type as the infusion are immersed in the cooled coffee infusion for about 5 to 15 hours to allow the coffee beans to sufficiently absorb and adsorb the coffee infusion, and then the coffee beans are soaked. A method for producing thickened coffee beans, which comprises drying at 100°C or higher for a predetermined period of time. 2. The method according to claim 1, wherein the coffee infusion is a coffee liquid that is about 4 to 6 times thicker than normal drinking liquid. 3. The method according to claim 1, wherein blended coffee is directly infused from concentrated coffee beans by using different types of coffee infusion liquid and roasted coffee beans.