WO2015019870A1 - Coffee powder composition and coffee beverage - Google Patents
Coffee powder composition and coffee beverage Download PDFInfo
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- WO2015019870A1 WO2015019870A1 PCT/JP2014/069692 JP2014069692W WO2015019870A1 WO 2015019870 A1 WO2015019870 A1 WO 2015019870A1 JP 2014069692 W JP2014069692 W JP 2014069692W WO 2015019870 A1 WO2015019870 A1 WO 2015019870A1
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- coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
Definitions
- the present invention relates to a coffee powder composition containing fine powder of roasted coffee beans that can be added to food and drink to give a coffee flavor. Moreover, this invention relates to the coffee drink obtained by mix
- Coffee-flavored foods and drinks are favored for their unique fragrance and high-quality bitterness.
- roasted coffee beans roasted from coffee beans are pulverized.
- a coffee flavor enhancer characterized by containing finely ground coffee beans having an average particle size of 2 ⁇ m or less, a coffee extract obtained by concentrating a coffee bean extract, and an average particle size of 30 to 50 ⁇ m Coffee paste (Patent Document 2), etc., mixed with finely ground coffee beans, is added to beverages such as canned coffee, frozen beverages such as ice cream, baked foods such as bread, etc.
- a method of imparting flavor has been proposed.
- the hot water which formed the aggregate by mixing the coffee drink (patent document 3) and the roasted coffee bean fine powder and coffee extract which mainly use the finely pulverized product of a coffee bean and drying processing.
- a type of powdered coffee so-called instant coffee
- roasted coffee beans are easy to deteriorate, and it is known that fragrance scattering and oxidation proceed immediately. For this reason, a device has been devised to maintain the freshness as much as possible by storing it in a sealed state so as not to touch oxygen, or performing a gas replacement process using nitrogen or the like.
- a method for improving the storage stability of roasted coffee beans stored in the atmosphere a method of adding sugar to coffee beans (Patent Document 7), ethyl isovalerate or fermentation and roasting treatment
- Patent Document 8 A method for adding fermented roasted coffee beans
- Crushed roasted coffee beans obtained by finely pulverizing roasted coffee beans increase in surface area due to pulverization, so that fragrance scattering and oxidation are further remarkable.
- An object of the present invention is to provide a composition containing a fine powder of roasted coffee beans that can be added to food and drink to impart a coffee flavor and has improved storage stability in the atmosphere. It is in.
- the coffee beverage obtained by blending the fine powder of roasted coffee beans is characterized by a fragrant fragrance (roasted incense) derived from roasted coffee beans.
- roasted fragrance tends to decrease or change due to the influence of heat history such as heat sterilization or storage in a refrigerated state, light irradiation, etc., and the flavor tends to change. There is a problem.
- An object of the present invention is to provide a coffee beverage containing a fine powder of roasted coffee beans with improved storage stability of roasted incense.
- the present inventors have roasted roasted coffee bean fine powder (also referred to as “insoluble coffee powder”) finely pulverized to a specific particle size.
- a soluble coffee powder obtained by drying an extract of coffee beans is mixed with a soluble coffee powder having a specific particle size and specific surface area to form a coffee powder composition, which is exposed to the atmosphere for a long time. It has been found that the storage stability of the roasted coffee bean fine powder whose quality deteriorates due to this can be improved.
- the present inventors have provided a container-packed coffee beverage prepared by blending the above-mentioned roasted coffee bean fine powder and the above-mentioned soluble coffee powder, so that the roasted incense derived from the roasted coffee bean fine powder can be stabilized. It has been found that it can be maintained, and the present invention has been completed.
- a coffee powder composition comprising an insoluble coffee powder obtained by pulverizing roasted coffee beans and a soluble coffee powder obtained by drying an extract of roasted coffee beans and satisfying the following requirements: (I) the median diameter of the insoluble coffee powder is 50 to 300 ⁇ m, (Ii) the median diameter of the soluble coffee powder is 50 to 500 ⁇ m, (Iii) the BET specific surface area of the soluble coffee powder is 1.0 to 2.0 m 2 / g, and (iv) the mixing ratio of the insoluble coffee powder and the soluble coffee powder is insoluble coffee powder: soluble coffee powder (weight ratio) 1: 2 to 1:10. 2. A coffee beverage obtained by blending the coffee powder composition described in 1 above. 3.
- a method for producing a coffee powder composition comprising a step of mixing soluble coffee powder such that insoluble coffee powder: soluble coffee powder (weight ratio) is from 1: 2 to 1:10. 4).
- the production method according to 4 above comprising a step of mixing the insoluble coffee powder and the soluble coffee powder to obtain a coffee powder composition before the step of obtaining the coffee blending solution. 6). 6.
- the method according to 5 above which comprises the step of storing the coffee powder composition for 1 to 365 days.
- a coffee powder composition having a coffee flavor (strong aroma and flavor) stabilized for more than 3 months is obtained even under conditions of exposure to room temperature and air.
- This composition suppresses changes in roasted coffee bean fine powder over time, particularly flavor changes due to changes over time in the air and deterioration due to oxidation. Even when used for food processing that is subjected to high-temperature treatment, food and drink having a good coffee flavor can be provided.
- a container-packed coffee beverage in which good roasted incense is maintained for more than 3 months can be obtained even at room temperature. Even if this container-packed coffee drink is drunk at refrigerated temperature, it can enjoy good coffee flavor (rich aroma and flavor) without perceiving excessive bitterness caused by roasted coffee beans fine powder. It is a beverage.
- the “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder).
- roasted coffee beans are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.
- the roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow
- the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans.
- the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking.
- roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index, are preferably used.
- the type of coffee beans is not limited, and Arabica, Robusta, and Revelica can be used. Robusta is an example of a preferred embodiment.
- the roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention.
- the pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.
- the fine pulverization In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize.
- coarsely pulverizing in advance before fine pulverization fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized.
- the particle size distribution can be narrowed.
- the coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited.
- Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.
- the roasted coffee beans are pulverized so that the median diameter is 50 to 300 ⁇ m. Powders having a median diameter of more than 300 ⁇ m may give a feeling of discomfort to textures such as texture and texture when blended in foods and drinks.
- a more preferable upper limit of the degree of fine grinding is a median diameter of 250 ⁇ m or less, and more preferably 200 ⁇ m or less.
- a more preferable lower limit of the degree of pulverization is a median diameter of 70 ⁇ m or more, more preferably 80 ⁇ m or more, and particularly preferably 90 ⁇ m or more.
- the method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used.
- a type pulverizer is preferably used.
- the specific surface area of insoluble coffee powder obtained in this way 0.05 ⁇ 0.50m 2 / g, preferably 0.10 ⁇ 0.30m 2 / g approximately.
- the “specific surface area” in the present specification means a value measured by the BET multipoint method.
- the “soluble coffee powder” of the present invention refers to a product obtained by drying a roasted coffee bean extract (hereinafter referred to as “coffee extract”) and processing it into a powder form.
- the roasted coffee beans that are the raw material for the soluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans.
- the mechanism is unknown, but the roasted coffee beans that are different from the roasted coffee beans that are the raw material of the insoluble coffee powder, especially the roasted coffee beans that are higher in roasted coffee beans than the roasted coffee beans of the insoluble coffee powder, that is, the roasted agtron value is small.
- the coffee beans of the degree of roast are used as the raw material for extracting soluble coffee, the effects of the present invention can be exhibited more remarkably.
- Roasted coffee beans roasted to have a value measured with an Agtron color meter (Agtron value) as an index is about 35 to 60, and preferably about 45 to 50 is an example of a preferred embodiment.
- the type of coffee beans is not limited, and Arabica, Robusta, and Revelica can be used, and Robusta is particularly preferable.
- the coffee extract can be obtained by extracting the roasted coffee beans by a conventional method using a water-soluble solvent such as warm water.
- the method for drying the coffee extract is not particularly limited. For example, lyophilization, spray drying and the like can be used, but the specific surface area is 1.0 to 2.0 m 2 / g, preferably 1.0 to 1.8 m 2 / g, that is, there are many voids. It is important to dry the porous structure.
- the particle diameter of the soluble powder is 50 to 500 ⁇ m, preferably 80 to 400 ⁇ m, more preferably 100 to 300 ⁇ m.
- the coffee powder composition of the present invention is a powder mixture obtained by mixing the insoluble coffee powder and the soluble coffee powder.
- the mixing ratio of insoluble coffee powder: soluble coffee powder is about 1: 2 to 1:10, preferably about 1: 3 to 1: 8 by weight.
- Insoluble coffee powder roasted coffee bean fine powder
- aroma and strong flavor of coffee is present so as to surround the soluble coffee powder, so that the flavor components emitted from the roasted coffee bean fine powder are soluble
- the storage stability of coffee aroma and flavor is improved by adsorbing taste components such as coffee oil of roasted coffee beans fine powder that is captured in the porous part of coffee powder and precipitated during long-term storage It is done.
- the coffee flavor of roasted coffee beans fine powder can be added to the food and drink.
- the coffee flavor of roasted coffee bean fine powder decreases or changes during the high-temperature treatment.
- the powder mixture of the present invention is used, the good coffee flavor of the roasted coffee bean fine powder can be obtained even when used for food processing that is subjected to high temperature treatment. Can be granted.
- the powder composition of the present invention is easily dispersed and dissolved in a liquid.
- the coffee flavor of the roasted coffee bean fine powder such as the flavor component and the taste component of the roasted coffee bean fine powder that has been transferred to the soluble coffee powder during storage, can be directly reduced and tasted. That is, the powder composition of the present invention can be suitably used for the production of beverages, particularly for the production of container-packed beverages produced by heat sterilization.
- the blending amount thereof is 0.1 to 5.0% by weight, preferably 0.3 to 4.0% by weight, more preferably based on the whole beverage. Is about 0.5 to 3.0% by weight, particularly preferably about 0.6 to 2.0% by weight.
- a coffee beverage having a high coffee flavor and richness can be produced without increasing the amount of coffee beans used.
- the above insoluble coffee powder and the above soluble coffee powder are mixed with water, and milk ingredients, sweeteners, pH adjusters, etc. are added as necessary to obtain a coffee blend, which is heat sterilized and put into a container. By filling, a container-packed coffee beverage can be produced.
- the method of heat sterilization treatment is not particularly limited. For example, it may be performed in accordance with local laws and regulations (Food Sanitation Law in Japan).
- the blending ratio (weight ratio) of the insoluble coffee powder and the soluble coffee powder in the coffee beverage is preferably 1: 2 to 1:10, more preferably 1: 3 to 1: 8, as insoluble coffee powder: soluble coffee powder. 1: 4 to 1: 6 are particularly preferred.
- container-packed coffee drinks are stored and sold at room temperature, sold refrigerated at 5-10 ° C., or kept at 55 ° C. in winter.
- Coffee beverages containing roasted coffee bean fine powder tend to change in flavor depending on the drinking temperature, and the bitterness of roasted coffee bean fine powder is particularly noticeable when drunk at refrigerated temperatures (5-10 ° C).
- refrigerated temperatures 5-10 ° C.
- a coffee beverage containing the above-mentioned insoluble coffee powder and soluble coffee powder in a specific ratio is a good coffee because it is difficult to perceive the excessive bitterness caused by the roasted coffee bean fine powder even when drunk at a refrigerated temperature. You can enjoy the flavor (rich fragrance and flavor).
- the above-mentioned coffee powder composition is prepared by mixing insoluble coffee powder and soluble coffee powder, and this is mixed with water to obtain a mixed solution, which is then heat sterilized. It is preferable to produce a coffee beverage by doing so.
- a more excellent effect is exhibited in terms of both storage stability and palatability at refrigeration temperatures.
- the insoluble coffee powder and the soluble coffee powder may be stored for 1 to 365 days, preferably 5 to 180 days, more preferably about 10 to 90 days after mixing.
- Example 1 Preparation of Insoluble Coffee Powder Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans. This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 ⁇ m in median size to obtain roasted coffee bean fine powder (insoluble coffee powder).
- a Microtrac particle size distribution measuring device manufactured by Nikkiso Co., Ltd., model: MT3300EXII
- the measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data.
- a Microtrac particle size distribution measuring device manufactured by Nikkiso Co., Ltd., model: MT3300EXII
- the measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data.
- dry laser diffraction scattering method dry laser diffraction scattering method
- Example 2 The coffee beverages prepared according to Example 1 (products 1 to 6 of the present invention) were heat-sterilized under sterilization conditions in accordance with the Food Sanitation Law, then filled with 150 g each of a thermoplastic resin container, and the container lid was heat-sealed and sealed. A container-packed coffee drink was produced. The container-packed coffee drink was stored at room temperature for 1 month and then cooled to a refrigeration temperature (5 to 10 ° C.) for sensory evaluation.
- the insoluble coffee powder (A) and the soluble coffee powder (B) shown in Table 2 of the present invention products 1 to 6 are separately prepared, and these powders are directly added to water (ie, Without preparing a powder mixture of these powders), a coffee drink was prepared.
- the composition of this beverage was as follows: powder (total amount of A + B) 1.5% by weight, sugar 8% by weight, water 91.5% by weight; It was mix
- the coffee beverage was heat sterilized, filled in a container, and stored in the same manner as above to produce a packed coffee beverage (Products 7 to 12 of the present invention).
- the coffee drink of the present invention was a container-packed coffee drink having a good coffee flavor despite being subjected to a high-temperature treatment by retort sterilization.
- the present invention products 1 to 6 prepared by mixing A and B to obtain a powder mixture in advance
- the present invention products 7 to 12 prepared by blending powders A and B directly into the preparation liquid
- a pairwise comparison was made (Products 1 and 7, Invention products 2 and 8, Invention products 3 and 9, Invention products 4 and 10, Invention products 5 and 11, Invention products 6 and 12).
- the products 1 to 6 of the present invention in which the powder mixture had been prepared in advance had a particularly good taste compared to the products 7 to 12 of the present invention.
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Abstract
A soluble coffee powder (B), having a median diameter of 50-500 μm and a BET specific surface area of 1.0-2.0 m2/g, is mixed with a roasted coffee bean fine powder (A) having a median diameter of 50-300 μm at a mixture ratio (A):(B) = 1:2-1:10 (weight ratio) to form a coffee powder composition, thereby improving the preservation stability of the roasted coffee bean fine powder. A coffee beverage is produced using a roasted coffee bean fine powder having improved preservation stability.
Description
本発明は、飲食品に添加してコーヒー風味を付与することが可能な焙煎コーヒー豆の微粉末を含有するコーヒー粉体組成物に関する。また、本発明は上記コーヒー粉体組成物を配合して得られるコーヒー飲料に関する。
The present invention relates to a coffee powder composition containing fine powder of roasted coffee beans that can be added to food and drink to give a coffee flavor. Moreover, this invention relates to the coffee drink obtained by mix | blending the said coffee powder composition.
近年、食生活や消費者嗜好の多様化に伴い、より高級なもの、より高品質なもの、より機能的なもの、新規な香りや味を有するものなど、味にバラエティが求められている。コーヒー風味を有する飲食品は、その独特の香ばしい香りや上質な苦味が好まれており、コーヒー風味を有する飲食品のバラエティ化の一つとして、コーヒー豆を焙煎した焙煎コーヒー豆を微粉砕して得られる焙煎コーヒー豆微粉末を飲食品に添加して利用する方法が知られている。例えば、平均粒子径が２μｍ以下のコーヒー豆微粉砕品を含有することを特徴とするコーヒー風味強化剤（特許文献１）や、コーヒー豆の抽出液を濃縮したコーヒーエキスと平均粒子径３０～５０μｍに微粉化したコーヒー豆とを混合してなるコーヒーペースト（特許文献２）等を、缶コーヒーなどの嗜好飲料、アイスクリーム等の冷菓、パン等の焼成食品等の飲食品に添加して、コーヒー風味を付与する方法が提案されている。また、コーヒー豆の微粉砕品を主原料とするコーヒー飲料（特許文献３）や、焙煎コーヒー豆微粉末とコーヒー抽出液とを混合して乾燥処理することにより凝集体を形成させた、お湯に溶かして飲用するタイプの粉末コーヒー（いわゆる、インスタントコーヒー）も知られている（特許文献４～６）。
In recent years, with the diversification of eating habits and consumer preferences, a variety of tastes have been demanded, such as higher-grade items, higher-quality items, more-functional items, and new fragrances and tastes. Coffee-flavored foods and drinks are favored for their unique fragrance and high-quality bitterness. As one of the variety of coffee-flavored foods and drinks, roasted coffee beans roasted from coffee beans are pulverized. There is known a method of using roasted coffee bean fine powder obtained by adding to a food or drink. For example, a coffee flavor enhancer (Patent Document 1) characterized by containing finely ground coffee beans having an average particle size of 2 μm or less, a coffee extract obtained by concentrating a coffee bean extract, and an average particle size of 30 to 50 μm Coffee paste (Patent Document 2), etc., mixed with finely ground coffee beans, is added to beverages such as canned coffee, frozen beverages such as ice cream, baked foods such as bread, etc. A method of imparting flavor has been proposed. Moreover, the hot water which formed the aggregate by mixing the coffee drink (patent document 3) and the roasted coffee bean fine powder and coffee extract which mainly use the finely pulverized product of a coffee bean and drying processing. There is also known a type of powdered coffee (so-called instant coffee) that can be dissolved in water (Patent Documents 4 to 6).
一方、焙煎コーヒー豆は、劣化しやすく、香りの飛散や酸化がすぐに進行してしまうことが知られている。そのため、酸素に触れぬように密封状態として保存したり、窒素等を使用したガス置換処理を行うなどしたりして、少しでも新鮮さを保つ状態を維持する工夫がなされている。また、大気中で保存される焙煎コーヒー豆の保存安定性を向上させる方法として、コーヒー豆に糖質を添加する方法（特許文献７）や、イソ吉草酸エチル或いは醗酵かつ焙煎処理された醗酵焙煎コーヒー豆を添加する方法（特許文献８）が提案されている。
On the other hand, roasted coffee beans are easy to deteriorate, and it is known that fragrance scattering and oxidation proceed immediately. For this reason, a device has been devised to maintain the freshness as much as possible by storing it in a sealed state so as not to touch oxygen, or performing a gas replacement process using nitrogen or the like. In addition, as a method for improving the storage stability of roasted coffee beans stored in the atmosphere, a method of adding sugar to coffee beans (Patent Document 7), ethyl isovalerate or fermentation and roasting treatment A method for adding fermented roasted coffee beans (Patent Document 8) has been proposed.
焙煎コーヒー豆を微粉砕して得られる焙煎コーヒー豆の粉砕物（焙煎コーヒー豆微粉末）は、粉砕によりその表面積が増大するため、さらに香りの飛散や酸化が著しい。
Crushed roasted coffee beans obtained by finely pulverizing roasted coffee beans (roasted coffee bean fine powder) increase in surface area due to pulverization, so that fragrance scattering and oxidation are further remarkable.
本発明の課題は、飲食品に添加してコーヒー風味を付与することが可能であり、また、大気中での保存安定性が向上した焙煎コーヒー豆の微粉末を含む組成物を提供することにある。
An object of the present invention is to provide a composition containing a fine powder of roasted coffee beans that can be added to food and drink to impart a coffee flavor and has improved storage stability in the atmosphere. It is in.
また、焙煎コーヒー豆の微粉末を配合して得られるコーヒー飲料は、焙煎コーヒー豆由来の香ばしい香り（焙煎香）が特徴であるが、長期間保存される容器詰め飲料の形態（特に、酸素透過性のある容器の形態）では、加熱殺菌や冷蔵状態での保存などの熱履歴や光照射等の影響から、焙煎香が減少したり変化したりし易く、風味が変化しやすいという問題がある。
In addition, the coffee beverage obtained by blending the fine powder of roasted coffee beans is characterized by a fragrant fragrance (roasted incense) derived from roasted coffee beans. In the form of an oxygen permeable container), roasted fragrance tends to decrease or change due to the influence of heat history such as heat sterilization or storage in a refrigerated state, light irradiation, etc., and the flavor tends to change. There is a problem.
本発明の課題は、焙煎香の保存安定性を向上した焙煎コーヒー豆の微粉末を配合したコーヒー飲料を提供することにある。
An object of the present invention is to provide a coffee beverage containing a fine powder of roasted coffee beans with improved storage stability of roasted incense.
本発明者らは、上記課題を解決するために鋭意検討を行った結果、特定の粒子径に微粉砕された焙煎コーヒー豆の微粉末（「不溶性コーヒー粉末」とも呼ぶ。）に、焙煎コーヒー豆の抽出物を乾燥して得られる可溶性コーヒー粉末で、特定の粒子径かつ比表面積を有する可溶性コーヒー粉末を混合してコーヒー粉体組成物の形態とすることで、大気中に長時間晒されることで品質が低下してしまう焙煎コーヒー豆微粉末の保存安定性を向上させることができることを見出した。また、本発明者らは、上記の焙煎コーヒー豆微粉末と、上記の可溶性コーヒー粉末とを配合して調製した容器詰めコーヒー飲料が、焙煎コーヒー豆微粉末由来の焙煎香を安定に維持できることを見出し、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors have roasted roasted coffee bean fine powder (also referred to as “insoluble coffee powder”) finely pulverized to a specific particle size. A soluble coffee powder obtained by drying an extract of coffee beans is mixed with a soluble coffee powder having a specific particle size and specific surface area to form a coffee powder composition, which is exposed to the atmosphere for a long time. It has been found that the storage stability of the roasted coffee bean fine powder whose quality deteriorates due to this can be improved. In addition, the present inventors have provided a container-packed coffee beverage prepared by blending the above-mentioned roasted coffee bean fine powder and the above-mentioned soluble coffee powder, so that the roasted incense derived from the roasted coffee bean fine powder can be stabilized. It has been found that it can be maintained, and the present invention has been completed.
すなわち、これに限定されるものではないが、本発明は以下を包含する。
１．焙煎コーヒー豆を微粉砕して得られる不溶性コーヒー粉末と、焙煎コーヒー豆の抽出物を乾燥して得られる可溶性コーヒー粉末とを含有し、以下の要件を満たすコーヒー粉体組成物：
（ｉ）不溶性コーヒー粉末のメジアン径が５０～３００μｍ、
（ii）可溶性コーヒー粉末のメジアン径が５０～５００μｍ、
（iii）可溶性コーヒー粉末のＢＥＴ比表面積が１．０～２．０ｍ２／ｇ、及び
（iv）不溶性コーヒー粉末と可溶性コーヒー粉末の混合割合が、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）として、１：２～１：１０。
２．上記１に記載のコーヒー粉体組成物を配合して得られる、コーヒー飲料。
３．焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、及び
不溶性コーヒー粉末と可溶性コーヒー粉末とを、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）が１：２～１：１０となるように混合する工程
を含む、コーヒー粉体組成物の製造方法。
４．焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、
不溶性コーヒー粉末と可溶性コーヒー粉末とを１：２～１：１０（重量比）の割合となるように配合してコーヒー調合液を得る工程、
コーヒー調合液を加熱殺菌処理する工程、及び
容器に充填する工程
を含む容器詰めコーヒー飲料の製造方法。
５．コーヒー調合液を得る工程の前に、不溶性コーヒー粉末と可溶性コーヒー粉末とを混合して、コーヒー粉体組成物を得る工程を含む、上記４の製造方法。
６．コーヒー粉体組成物を、１～３６５日間保存する工程を含む、上記５の製造方法。 That is, although not limited to this, this invention includes the following.
1. A coffee powder composition comprising an insoluble coffee powder obtained by pulverizing roasted coffee beans and a soluble coffee powder obtained by drying an extract of roasted coffee beans and satisfying the following requirements:
(I) the median diameter of the insoluble coffee powder is 50 to 300 μm,
(Ii) the median diameter of the soluble coffee powder is 50 to 500 μm,
(Iii) the BET specific surface area of the soluble coffee powder is 1.0 to 2.0 m 2 / g, and (iv) the mixing ratio of the insoluble coffee powder and the soluble coffee powder is insoluble coffee powder: soluble coffee powder (weight ratio) 1: 2 to 1:10.
2. A coffee beverage obtained by blending the coffee powder composition described in 1 above.
3. Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Preparing a soluble coffee powder having a median diameter of 50 to 500 μm and a BET specific surface area of 1.0 to 2.0 m 2 / g obtained by drying an extract of roasted coffee beans; A method for producing a coffee powder composition, comprising a step of mixing soluble coffee powder such that insoluble coffee powder: soluble coffee powder (weight ratio) is from 1: 2 to 1:10.
4). Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Step median diameter obtained by drying an extract of roasted coffee beans is 50 ~ 500 [mu] m BET specific surface area is prepared soluble coffee powder is 1.0 ~ 2.0m 2 / g,
A step of blending insoluble coffee powder and soluble coffee powder in a ratio of 1: 2 to 1:10 (weight ratio) to obtain a coffee blend liquid;
A method for producing a container-packed coffee beverage, comprising a step of heat sterilizing a coffee preparation liquid and a step of filling a container.
5. 4. The production method according to 4 above, comprising a step of mixing the insoluble coffee powder and the soluble coffee powder to obtain a coffee powder composition before the step of obtaining the coffee blending solution.
6). 6. The method according to 5 above, which comprises the step of storing the coffee powder composition for 1 to 365 days.
１．焙煎コーヒー豆を微粉砕して得られる不溶性コーヒー粉末と、焙煎コーヒー豆の抽出物を乾燥して得られる可溶性コーヒー粉末とを含有し、以下の要件を満たすコーヒー粉体組成物：
（ｉ）不溶性コーヒー粉末のメジアン径が５０～３００μｍ、
（ii）可溶性コーヒー粉末のメジアン径が５０～５００μｍ、
（iii）可溶性コーヒー粉末のＢＥＴ比表面積が１．０～２．０ｍ２／ｇ、及び
（iv）不溶性コーヒー粉末と可溶性コーヒー粉末の混合割合が、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）として、１：２～１：１０。
２．上記１に記載のコーヒー粉体組成物を配合して得られる、コーヒー飲料。
３．焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、及び
不溶性コーヒー粉末と可溶性コーヒー粉末とを、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）が１：２～１：１０となるように混合する工程
を含む、コーヒー粉体組成物の製造方法。
４．焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、
不溶性コーヒー粉末と可溶性コーヒー粉末とを１：２～１：１０（重量比）の割合となるように配合してコーヒー調合液を得る工程、
コーヒー調合液を加熱殺菌処理する工程、及び
容器に充填する工程
を含む容器詰めコーヒー飲料の製造方法。
５．コーヒー調合液を得る工程の前に、不溶性コーヒー粉末と可溶性コーヒー粉末とを混合して、コーヒー粉体組成物を得る工程を含む、上記４の製造方法。
６．コーヒー粉体組成物を、１～３６５日間保存する工程を含む、上記５の製造方法。 That is, although not limited to this, this invention includes the following.
1. A coffee powder composition comprising an insoluble coffee powder obtained by pulverizing roasted coffee beans and a soluble coffee powder obtained by drying an extract of roasted coffee beans and satisfying the following requirements:
(I) the median diameter of the insoluble coffee powder is 50 to 300 μm,
(Ii) the median diameter of the soluble coffee powder is 50 to 500 μm,
(Iii) the BET specific surface area of the soluble coffee powder is 1.0 to 2.0 m 2 / g, and (iv) the mixing ratio of the insoluble coffee powder and the soluble coffee powder is insoluble coffee powder: soluble coffee powder (weight ratio) 1: 2 to 1:10.
2. A coffee beverage obtained by blending the coffee powder composition described in 1 above.
3. Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Preparing a soluble coffee powder having a median diameter of 50 to 500 μm and a BET specific surface area of 1.0 to 2.0 m 2 / g obtained by drying an extract of roasted coffee beans; A method for producing a coffee powder composition, comprising a step of mixing soluble coffee powder such that insoluble coffee powder: soluble coffee powder (weight ratio) is from 1: 2 to 1:10.
4). Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Step median diameter obtained by drying an extract of roasted coffee beans is 50 ~ 500 [mu] m BET specific surface area is prepared soluble coffee powder is 1.0 ~ 2.0m 2 / g,
A step of blending insoluble coffee powder and soluble coffee powder in a ratio of 1: 2 to 1:10 (weight ratio) to obtain a coffee blend liquid;
A method for producing a container-packed coffee beverage, comprising a step of heat sterilizing a coffee preparation liquid and a step of filling a container.
5. 4. The production method according to 4 above, comprising a step of mixing the insoluble coffee powder and the soluble coffee powder to obtain a coffee powder composition before the step of obtaining the coffee blending solution.
6). 6. The method according to 5 above, which comprises the step of storing the coffee powder composition for 1 to 365 days.
本発明によると、常温・空気中に曝露される条件下であっても、３ヶ月を越えてコーヒー風味（強い芳香とフレーバー）が安定化されたコーヒー粉体組成物が得られる。この組成物は、焙煎コーヒー豆微粉末の経時変化、特に空気中での経時変化による風味の変化や酸化による劣化が抑えられているので、保存後の本発明の組成物を加熱殺菌などの高温処理が施される食品加工に利用した場合にも、良好なコーヒー風味を有する飲食品を提供することができる。
According to the present invention, a coffee powder composition having a coffee flavor (strong aroma and flavor) stabilized for more than 3 months is obtained even under conditions of exposure to room temperature and air. This composition suppresses changes in roasted coffee bean fine powder over time, particularly flavor changes due to changes over time in the air and deterioration due to oxidation. Even when used for food processing that is subjected to high-temperature treatment, food and drink having a good coffee flavor can be provided.
また、本発明によれば、常温であっても、３ヶ月を越えて良好な焙煎香が維持される容器詰めコーヒー飲料が得られる。この容器詰めコーヒー飲料は、冷蔵温度で飲用しても、焙煎コーヒー豆微粉末に起因する過度な苦味を知覚することなく、良好なコーヒー風味（豊かな芳香とフレーバー）を愉しむことができる飲料である。
In addition, according to the present invention, a container-packed coffee beverage in which good roasted incense is maintained for more than 3 months can be obtained even at room temperature. Even if this container-packed coffee drink is drunk at refrigerated temperature, it can enjoy good coffee flavor (rich aroma and flavor) without perceiving excessive bitterness caused by roasted coffee beans fine powder. It is a beverage.
（不溶性コーヒー粉末）
本発明の「不溶性コーヒー粉末」とは、焙煎コーヒー豆を微粉砕して得られるもの（焙煎コーヒー豆微粉末）をいう。ここで、「焙煎コーヒー豆」とは、コーヒーの生豆に対して焙煎と呼ばれる加熱処理を施したものである。焙煎によって生豆に含まれている成分が化学変化してコーヒーの風味（強い芳香性やフレーバー）が醸し出されており、また、空隙含有構造体が形成されている。 (Insoluble coffee powder)
The “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder). Here, “roasted coffee beans” are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.
本発明の「不溶性コーヒー粉末」とは、焙煎コーヒー豆を微粉砕して得られるもの（焙煎コーヒー豆微粉末）をいう。ここで、「焙煎コーヒー豆」とは、コーヒーの生豆に対して焙煎と呼ばれる加熱処理を施したものである。焙煎によって生豆に含まれている成分が化学変化してコーヒーの風味（強い芳香性やフレーバー）が醸し出されており、また、空隙含有構造体が形成されている。 (Insoluble coffee powder)
The “insoluble coffee powder” of the present invention refers to a product obtained by pulverizing roasted coffee beans (roasted coffee bean fine powder). Here, “roasted coffee beans” are obtained by subjecting green coffee beans to a heat treatment called roasting. The ingredients contained in the green beans are chemically changed by roasting to create a coffee flavor (strong fragrance and flavor), and a void-containing structure is formed.
本発明の不溶性コーヒー粉末の原料となる焙煎コーヒー豆は、特に限定されない。直火式、熱風式、半熱風式、炭火式、遠赤外線式、マイクロ波式、過熱水蒸気式などの方法で、水平（横）ドラム型、垂直（縦）ドラム型、垂直回転ボール型、流動床型、加圧型などの装置を用い、コーヒー豆の種別に対応して、所定の目的に応じた焙煎度に仕上げればよい。ただし、焙煎度が高いと油脂成分がコーヒー豆表面に析出しやすくなり、粉砕が困難になったり、粉砕処理して得られる微粉末がケーキングを起こし易くなったりする。この観点から、アグトロンカラーメーターで測定した値（アグトロン値）を指標として、４５～７０程度、好ましくは５０～６０程度となるように焙煎された焙煎コーヒー豆が好適に用いられる。なお、コーヒー豆の種別についても、限定されるものではなく、アラビカ種、ロブスタ種、リベリカ種などを使用できるが、ロブスタ種は好ましい態様の一例である。
The roasted coffee beans that are the raw material for the insoluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. However, when the roasting degree is high, the oil and fat components are likely to be deposited on the surface of the coffee beans, and it becomes difficult to grind, or the fine powder obtained by the grinding treatment tends to cause caking. From this viewpoint, roasted coffee beans roasted to be about 45 to 70, preferably about 50 to 60, using the value (Agtron value) measured with an Agtron color meter as an index, are preferably used. The type of coffee beans is not limited, and Arabica, Robusta, and Revelica can be used. Robusta is an example of a preferred embodiment.
この焙煎コーヒー豆を粉砕処理して、本発明の不溶性コーヒー粉末を得る。粉砕処理は、焙煎後、２４時間以内、好ましくは２０時間以内、より好ましくは１５時間以内、特に好ましくは１０時間以内に行うことが好ましい。焙煎後の放置時間が長いと、油脂成分がコーヒー豆表面に析出しやすくなる。
The roasted coffee beans are pulverized to obtain the insoluble coffee powder of the present invention. The pulverization treatment is preferably performed within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting. If the standing time after roasting is long, the oil and fat component tends to precipitate on the surface of the coffee beans.
乾式での粉砕処理は、メジアン径で１ｍｍ以下に粗粉砕した後、微粉砕することが好ましい。微粉砕をする前に、予め粗粉砕することにより、一層効率よく短時間に微粉砕することができ、コーヒーの香り（フレーバー）の飛散を最小限に抑えることができる。また、粒度分布を狭くできるという利点もある。粗粉砕は、メジアン径で約１ｍｍ以下、好ましくは０．５ｍｍ以下になるように粉砕するが、その方法は特に制限されない。ロール式ミル、ボール式ミル、石臼式ミル等、種々の形式の粉砕機を使用することができる。
In the dry pulverization treatment, it is preferable to coarsely pulverize to a median diameter of 1 mm or less and then finely pulverize. By coarsely pulverizing in advance before fine pulverization, fine pulverization can be performed more efficiently in a short time, and scattering of coffee aroma (flavor) can be minimized. There is also an advantage that the particle size distribution can be narrowed. The coarse pulverization is performed so that the median diameter is about 1 mm or less, preferably 0.5 mm or less, but the method is not particularly limited. Various types of pulverizers such as a roll mill, a ball mill, and a stone mill can be used.
焙煎コーヒー豆の微粉砕は、メジアン径で５０～３００μｍとなるように粉砕する。メジアン径で３００μｍを超える粉末は、飲食品に配合した場合に食感や舌触りなどのテクスチャーに違和感を与えることがある。より好ましい微粉砕の程度の上限はメジアン径で２５０μｍ以下、さらに好ましくは２００μｍ以下である。また、メジアン径で５０μｍ未満となるまで微粉砕処理した場合には、本発明の保存安定効果が得られない傾向がある。より好ましい微粉砕の程度の下限はメジアン径で７０μｍ以上、さらに好ましくは８０μｍ以上、特に好ましくは９０μｍ以上である。微粉砕の方法も特に制限されず、ロール式粉砕機、バーハンマー式やピンハンマー式等の衝撃式粉砕機、気流式粉砕機など、種々の形式の粉砕機を使用することができるが、ロール式粉砕機が好ましく用いられる。
微 The roasted coffee beans are pulverized so that the median diameter is 50 to 300 μm. Powders having a median diameter of more than 300 μm may give a feeling of discomfort to textures such as texture and texture when blended in foods and drinks. A more preferable upper limit of the degree of fine grinding is a median diameter of 250 μm or less, and more preferably 200 μm or less. In addition, when the pulverization treatment is performed until the median diameter is less than 50 μm, the storage stability effect of the present invention tends not to be obtained. A more preferable lower limit of the degree of pulverization is a median diameter of 70 μm or more, more preferably 80 μm or more, and particularly preferably 90 μm or more. The method of fine pulverization is not particularly limited, and various types of pulverizers such as a roll pulverizer, an impact pulverizer such as a bar hammer type and a pin hammer type, and an airflow pulverizer can be used. A type pulverizer is preferably used.
このようにして得られる不溶性コーヒー粉末の比表面積は、０．０５～０．５０ｍ２／ｇ、好ましくは０．１０～０．３０ｍ２／ｇ程度である。なお、本明細書でいう「比表面積」は、ＢＥＴ式多点法で測定される値を意味する。
The specific surface area of insoluble coffee powder obtained in this way, 0.05 ~ 0.50m 2 / g, preferably 0.10 ~ 0.30m 2 / g approximately. The “specific surface area” in the present specification means a value measured by the BET multipoint method.
（可溶性コーヒー粉末）
本発明の「可溶性コーヒー粉末」とは、焙煎コーヒー豆の抽出液（以下、「コーヒー抽出液」という）を乾燥させて粉末状に加工したものをいう。 (Soluble coffee powder)
The “soluble coffee powder” of the present invention refers to a product obtained by drying a roasted coffee bean extract (hereinafter referred to as “coffee extract”) and processing it into a powder form.
本発明の「可溶性コーヒー粉末」とは、焙煎コーヒー豆の抽出液（以下、「コーヒー抽出液」という）を乾燥させて粉末状に加工したものをいう。 (Soluble coffee powder)
The “soluble coffee powder” of the present invention refers to a product obtained by drying a roasted coffee bean extract (hereinafter referred to as “coffee extract”) and processing it into a powder form.
本発明の可溶性コーヒー粉末の原料となる焙煎コーヒー豆は、特に限定されない。直火式、熱風式、半熱風式、炭火式、遠赤外線式、マイクロ波式、過熱水蒸気式などの方法で、水平（横）ドラム型、垂直（縦）ドラム型、垂直回転ボール型、流動床型、加圧型などの装置を用い、コーヒー豆の種別に対応して、所定の目的に応じた焙煎度に仕上げればよい。メカニズムは不明であるが、不溶性コーヒー粉末の原料となる焙煎コーヒー豆と異なる焙煎度のコーヒー豆、特に不溶性コーヒー粉末の焙煎コーヒー豆よりも焙煎度が高い、すなわちアグトロン値が小さい焙煎度のコーヒー豆を可溶性コーヒーの抽出原料に用いると、本発明の効果をより一層顕著に発現できる。アグトロンカラーメーターで測定した値（アグトロン値）を指標として、３５～６０程度、好ましくは４５～５０程度となるように焙煎された焙煎コーヒー豆は好適な態様の一例である。なお、コーヒー豆の種別についても、限定されるものではなく、アラビカ種、ロブスタ種、リベリカ種などを使用できるが、特にロブスタ種が好ましい。
The roasted coffee beans that are the raw material for the soluble coffee powder of the present invention are not particularly limited. Direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, etc., horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, flow Using a floor-type or pressure-type device, the roasting degree according to a predetermined purpose may be finished in accordance with the type of coffee beans. The mechanism is unknown, but the roasted coffee beans that are different from the roasted coffee beans that are the raw material of the insoluble coffee powder, especially the roasted coffee beans that are higher in roasted coffee beans than the roasted coffee beans of the insoluble coffee powder, that is, the roasted agtron value is small. When the coffee beans of the degree of roast are used as the raw material for extracting soluble coffee, the effects of the present invention can be exhibited more remarkably. Roasted coffee beans roasted to have a value measured with an Agtron color meter (Agtron value) as an index is about 35 to 60, and preferably about 45 to 50 is an example of a preferred embodiment. The type of coffee beans is not limited, and Arabica, Robusta, and Revelica can be used, and Robusta is particularly preferable.
コーヒー抽出液は、上記の焙煎コーヒー豆に温水等の水溶性溶媒を用いて定法により抽出することにより得られる。コーヒー抽出液の乾燥方法は特に限定されない。例えば、凍結乾燥、噴霧乾燥などを用いることができるが、比表面積が１．０～２．０ｍ２／ｇ、好ましくは１．０～１．８ｍ２／ｇとなるように、すなわち空隙の多い多孔質構造体となるように、乾燥することが重要である。また、可溶性粉末の粒子径は、５０～５００μｍ、好ましく８０～４００μｍ、より好ましくは１００～３００μｍとする。
The coffee extract can be obtained by extracting the roasted coffee beans by a conventional method using a water-soluble solvent such as warm water. The method for drying the coffee extract is not particularly limited. For example, lyophilization, spray drying and the like can be used, but the specific surface area is 1.0 to 2.0 m 2 / g, preferably 1.0 to 1.8 m 2 / g, that is, there are many voids. It is important to dry the porous structure. The particle diameter of the soluble powder is 50 to 500 μm, preferably 80 to 400 μm, more preferably 100 to 300 μm.
（コーヒー粉体組成物）
本発明のコーヒー粉体組成物は、上記の不溶性コーヒー粉末及び上記の可溶性コーヒー粉末の粉体同士を混合して得られる粉体混合物である。その混合割合は、不溶性コーヒー粉末：可溶性コーヒー粉末が重量比で、１：２～１：１０、好ましくは１：３～１：８程度である。コーヒーの芳香性や強いフレーバーを有する不溶性コーヒー粉末（焙煎コーヒー豆微粉末）に対して、可溶性コーヒー粉末を取り囲むように存在させることにより、焙煎コーヒー豆微粉末から放散されるフレーバー成分を可溶性コーヒー粉末の多孔質部分で捕捉し、さらに長期保存中に析出する焙煎コーヒー豆微粉末のコーヒーオイルなどの呈味成分を吸着することにより、コーヒーの芳香やフレーバーの保存安定性が向上すると考えられる。 (Coffee powder composition)
The coffee powder composition of the present invention is a powder mixture obtained by mixing the insoluble coffee powder and the soluble coffee powder. The mixing ratio of insoluble coffee powder: soluble coffee powder is about 1: 2 to 1:10, preferably about 1: 3 to 1: 8 by weight. Insoluble coffee powder (roasted coffee bean fine powder) with aroma and strong flavor of coffee is present so as to surround the soluble coffee powder, so that the flavor components emitted from the roasted coffee bean fine powder are soluble It is thought that the storage stability of coffee aroma and flavor is improved by adsorbing taste components such as coffee oil of roasted coffee beans fine powder that is captured in the porous part of coffee powder and precipitated during long-term storage It is done.
本発明のコーヒー粉体組成物は、上記の不溶性コーヒー粉末及び上記の可溶性コーヒー粉末の粉体同士を混合して得られる粉体混合物である。その混合割合は、不溶性コーヒー粉末：可溶性コーヒー粉末が重量比で、１：２～１：１０、好ましくは１：３～１：８程度である。コーヒーの芳香性や強いフレーバーを有する不溶性コーヒー粉末（焙煎コーヒー豆微粉末）に対して、可溶性コーヒー粉末を取り囲むように存在させることにより、焙煎コーヒー豆微粉末から放散されるフレーバー成分を可溶性コーヒー粉末の多孔質部分で捕捉し、さらに長期保存中に析出する焙煎コーヒー豆微粉末のコーヒーオイルなどの呈味成分を吸着することにより、コーヒーの芳香やフレーバーの保存安定性が向上すると考えられる。 (Coffee powder composition)
The coffee powder composition of the present invention is a powder mixture obtained by mixing the insoluble coffee powder and the soluble coffee powder. The mixing ratio of insoluble coffee powder: soluble coffee powder is about 1: 2 to 1:10, preferably about 1: 3 to 1: 8 by weight. Insoluble coffee powder (roasted coffee bean fine powder) with aroma and strong flavor of coffee is present so as to surround the soluble coffee powder, so that the flavor components emitted from the roasted coffee bean fine powder are soluble It is thought that the storage stability of coffee aroma and flavor is improved by adsorbing taste components such as coffee oil of roasted coffee beans fine powder that is captured in the porous part of coffee powder and precipitated during long-term storage It is done.
この粉体混合物を飲食品に添加すれば、焙煎コーヒー豆微粉末の有するコーヒー風味を飲食品に添加することができる。一般に、焼成や加熱殺菌などの高温処理が施される食品加工に焙煎コーヒー豆微粉末を利用した場合、高温処理の過程で焙煎コーヒー豆微粉末が有するコーヒー風味が減少したり変化したりするという問題があるが、本発明の粉体混合物を用いた場合には、高温処理が施される食品加工に利用した場合にも、焙煎コーヒー豆微粉末が有する良好なコーヒー風味を飲食品に付与することができる。
If this powder mixture is added to food and drink, the coffee flavor of roasted coffee beans fine powder can be added to the food and drink. In general, when roasted coffee bean fine powder is used for food processing that is subjected to high-temperature treatment such as baking or heat sterilization, the coffee flavor of roasted coffee bean fine powder decreases or changes during the high-temperature treatment. However, when the powder mixture of the present invention is used, the good coffee flavor of the roasted coffee bean fine powder can be obtained even when used for food processing that is subjected to high temperature treatment. Can be granted.
本発明の粉体組成物は、液体に容易に分散し、溶解する。この溶液中では、保存中に可溶性コーヒー粉末に移行した焙煎コーヒー豆微粉末のフレーバー成分や呈味成分など、焙煎コーヒー豆微粉末の有するコーヒー風味をそのまま還元して味わうことができる。すなわち、本発明の粉体組成物は、飲料の製造、特に加熱殺菌処理して製造される容器詰め飲料の製造に好適に利用できる。本発明のコーヒー粉体組成物を飲料の製造に用いる場合、その配合量は、飲料全体に対して０．１～５．０重量％、好ましくは０．３～４．０重量％、より好ましくは０．５～３．０重量％、特に好ましくは０．６～２．０重量％程度である。このように、本発明のコーヒー粉体組成物を用いると、コーヒー豆の使用量を増加させることなく、コーヒー風味や濃厚感が高いコーヒー飲料を製造することができる。
The powder composition of the present invention is easily dispersed and dissolved in a liquid. In this solution, the coffee flavor of the roasted coffee bean fine powder, such as the flavor component and the taste component of the roasted coffee bean fine powder that has been transferred to the soluble coffee powder during storage, can be directly reduced and tasted. That is, the powder composition of the present invention can be suitably used for the production of beverages, particularly for the production of container-packed beverages produced by heat sterilization. When the coffee powder composition of the present invention is used for producing a beverage, the blending amount thereof is 0.1 to 5.0% by weight, preferably 0.3 to 4.0% by weight, more preferably based on the whole beverage. Is about 0.5 to 3.0% by weight, particularly preferably about 0.6 to 2.0% by weight. Thus, when the coffee powder composition of the present invention is used, a coffee beverage having a high coffee flavor and richness can be produced without increasing the amount of coffee beans used.
（容器詰めコーヒー飲料）
上記の不溶性コーヒー粉末及び上記の可溶性コーヒー粉末を水と混合し、必要に応じて乳成分、甘味料、ｐＨ調整剤等を添加してコーヒー調合液を得、これを加熱殺菌処理して容器に充填することにより、容器詰めコーヒー飲料を製造することができる。加熱殺菌処理の方法は特に限定されない。例えば、各地の法規（日本にあっては食品衛生法）に従って行えばよい。 (Contained coffee drink)
The above insoluble coffee powder and the above soluble coffee powder are mixed with water, and milk ingredients, sweeteners, pH adjusters, etc. are added as necessary to obtain a coffee blend, which is heat sterilized and put into a container. By filling, a container-packed coffee beverage can be produced. The method of heat sterilization treatment is not particularly limited. For example, it may be performed in accordance with local laws and regulations (Food Sanitation Law in Japan).
上記の不溶性コーヒー粉末及び上記の可溶性コーヒー粉末を水と混合し、必要に応じて乳成分、甘味料、ｐＨ調整剤等を添加してコーヒー調合液を得、これを加熱殺菌処理して容器に充填することにより、容器詰めコーヒー飲料を製造することができる。加熱殺菌処理の方法は特に限定されない。例えば、各地の法規（日本にあっては食品衛生法）に従って行えばよい。 (Contained coffee drink)
The above insoluble coffee powder and the above soluble coffee powder are mixed with water, and milk ingredients, sweeteners, pH adjusters, etc. are added as necessary to obtain a coffee blend, which is heat sterilized and put into a container. By filling, a container-packed coffee beverage can be produced. The method of heat sterilization treatment is not particularly limited. For example, it may be performed in accordance with local laws and regulations (Food Sanitation Law in Japan).
コーヒー飲料中の不溶性コーヒー粉末と可溶性コーヒー粉末との配合割合（重量比）は、不溶性コーヒー粉末：可溶性コーヒー粉末として、１：２～１：１０が好ましく、１：３～１：８がより好ましく、１：４～１：６が特に好ましい。特定の割合で配合することにより、保存中の焙煎香がより一層安定に維持される。
The blending ratio (weight ratio) of the insoluble coffee powder and the soluble coffee powder in the coffee beverage is preferably 1: 2 to 1:10, more preferably 1: 3 to 1: 8, as insoluble coffee powder: soluble coffee powder. 1: 4 to 1: 6 are particularly preferred. By blending at a specific ratio, the roasted incense during storage is maintained more stably.
一般に、容器詰めコーヒー飲料は、常温で保存されて販売されたり、５～１０℃に冷蔵されて販売されたり、冬季には５５℃に保温されて販売されたりする。焙煎コーヒー豆微粉末を含有するコーヒー飲料は、飲用温度によってその風味が変化しやすく、特に冷蔵温度（５～１０℃）で飲用する場合には、焙煎コーヒー豆微粉末の苦味が顕著に発現して、嗜好性が低下するという問題がある。しかし、上記の不溶性コーヒー粉末と可溶性コーヒー粉末とを特定割合で配合したコーヒー飲料は、冷蔵温度で飲用しても、焙煎コーヒー豆微粉末に起因する過度な苦味が知覚されにくく、良好なコーヒー風味（豊かな芳香とフレーバー）を愉しむことができる。
Generally, container-packed coffee drinks are stored and sold at room temperature, sold refrigerated at 5-10 ° C., or kept at 55 ° C. in winter. Coffee beverages containing roasted coffee bean fine powder tend to change in flavor depending on the drinking temperature, and the bitterness of roasted coffee bean fine powder is particularly noticeable when drunk at refrigerated temperatures (5-10 ° C). There is a problem that it is expressed and the palatability is lowered. However, a coffee beverage containing the above-mentioned insoluble coffee powder and soluble coffee powder in a specific ratio is a good coffee because it is difficult to perceive the excessive bitterness caused by the roasted coffee bean fine powder even when drunk at a refrigerated temperature. You can enjoy the flavor (rich fragrance and flavor).
容器詰めコーヒー飲料を製造する際、不溶性コーヒー粉末と可溶性コーヒー粉末とを混合することにより上述のコーヒー粉体組成物を調製し、これを水等と混合して調合液を得て、加熱殺菌処理をしてコーヒー飲料を製造することが好ましい。いったんコーヒー粉体組成物の形態とすることで、保存安定性と冷蔵温度での嗜好性の両方の観点において、より一層優れた効果を発揮する。不溶性コーヒー粉末と可溶性コーヒー粉末とは、混合してから１～３６５日間、好ましくは５～１８０日間、より好ましくは１０～９０日間程度保存してもよい。
When producing a container-packed coffee beverage, the above-mentioned coffee powder composition is prepared by mixing insoluble coffee powder and soluble coffee powder, and this is mixed with water to obtain a mixed solution, which is then heat sterilized. It is preferable to produce a coffee beverage by doing so. Once in the form of a coffee powder composition, a more excellent effect is exhibited in terms of both storage stability and palatability at refrigeration temperatures. The insoluble coffee powder and the soluble coffee powder may be stored for 1 to 365 days, preferably 5 to 180 days, more preferably about 10 to 90 days after mixing.
以下、実施例を示して本発明の詳細を具体的に説明するが、本発明はこれに限定されるものではない。
Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
［実施例１］
（１）不溶性コーヒー粉末の調製
ロブスタ種のコーヒー豆を定法にてアグトロン値が５０～６０（５５程度）になるまで焙煎して、焙煎コーヒー豆を得た。この焙煎コーヒー豆をロール式粉砕機にて粒子径がメジアン径で１０５μｍ程度となるまで微粉砕して、焙煎コーヒー豆微粉末（不溶性コーヒー粉末）を得た。
（２）可溶性コーヒー粉末の調製
ロブスタ種のコーヒー豆を定法にてアグトロン値が４５～４９になるまで焙煎して、焙煎コーヒー豆を得た。この焙煎コーヒー豆を原料とし、湯による抽出処理を行ってコーヒー抽出液を得、これを種々の方法で乾燥処理して粒子径及び比表面積の異なる可溶性コーヒー粉末を得た（表１参照）。
（３）コーヒー粉体組成物の調製
上記（１）で調製した不溶性コーヒー粉末（焙煎コーヒー豆微粉末）と、上記（２）で調製した可溶性コーヒー粉末とを表２に示す割合で混合して粉体混合物を得、これをＢＩＢ（バッグインボックス）型容器に入れて常温で３ヶ月間保存し、専門パネルによりコーヒー風味について官能評価した。評価は、粉体混合物１．５重量％、砂糖８重量％、水９１．５重量％を混合してコーヒー飲料の形態として評価した。評価結果は、コーヒー風味が強いものから順に、４点、３点、２点、１点の４段階で表し、３点以上を合格とした。本実施例における粒子径及び比表面積の測定方法を以下に示す。 [Example 1]
(1) Preparation of Insoluble Coffee Powder Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans. This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 μm in median size to obtain roasted coffee bean fine powder (insoluble coffee powder).
(2) Preparation of soluble coffee powder Robusta coffee beans were roasted by an ordinary method until the Agtron value reached 45 to 49 to obtain roasted coffee beans. Using this roasted coffee bean as a raw material, extraction with hot water was performed to obtain a coffee extract, which was dried by various methods to obtain soluble coffee powders having different particle diameters and specific surface areas (see Table 1). .
(3) Preparation of Coffee Powder Composition The insoluble coffee powder (roasted coffee bean fine powder) prepared in (1) above and the soluble coffee powder prepared in (2) above were mixed at the ratio shown in Table 2. Thus, a powder mixture was obtained, put in a BIB (bag in box) type container, stored at room temperature for 3 months, and subjected to sensory evaluation on coffee flavor by a specialized panel. Evaluation was made as a coffee beverage by mixing 1.5% by weight of a powder mixture, 8% by weight of sugar and 91.5% by weight of water. The evaluation results were expressed in four stages of 4 points, 3 points, 2 points, and 1 point in order from the strong coffee flavor, and 3 points or more were regarded as acceptable. The measuring method of the particle diameter and specific surface area in this example is shown below.
（１）不溶性コーヒー粉末の調製
ロブスタ種のコーヒー豆を定法にてアグトロン値が５０～６０（５５程度）になるまで焙煎して、焙煎コーヒー豆を得た。この焙煎コーヒー豆をロール式粉砕機にて粒子径がメジアン径で１０５μｍ程度となるまで微粉砕して、焙煎コーヒー豆微粉末（不溶性コーヒー粉末）を得た。
（２）可溶性コーヒー粉末の調製
ロブスタ種のコーヒー豆を定法にてアグトロン値が４５～４９になるまで焙煎して、焙煎コーヒー豆を得た。この焙煎コーヒー豆を原料とし、湯による抽出処理を行ってコーヒー抽出液を得、これを種々の方法で乾燥処理して粒子径及び比表面積の異なる可溶性コーヒー粉末を得た（表１参照）。
（３）コーヒー粉体組成物の調製
上記（１）で調製した不溶性コーヒー粉末（焙煎コーヒー豆微粉末）と、上記（２）で調製した可溶性コーヒー粉末とを表２に示す割合で混合して粉体混合物を得、これをＢＩＢ（バッグインボックス）型容器に入れて常温で３ヶ月間保存し、専門パネルによりコーヒー風味について官能評価した。評価は、粉体混合物１．５重量％、砂糖８重量％、水９１．５重量％を混合してコーヒー飲料の形態として評価した。評価結果は、コーヒー風味が強いものから順に、４点、３点、２点、１点の４段階で表し、３点以上を合格とした。本実施例における粒子径及び比表面積の測定方法を以下に示す。 [Example 1]
(1) Preparation of Insoluble Coffee Powder Robusta coffee beans were roasted by a conventional method until the Agtron value reached 50-60 (about 55) to obtain roasted coffee beans. This roasted coffee bean was finely pulverized with a roll-type pulverizer until the particle size became about 105 μm in median size to obtain roasted coffee bean fine powder (insoluble coffee powder).
(2) Preparation of soluble coffee powder Robusta coffee beans were roasted by an ordinary method until the Agtron value reached 45 to 49 to obtain roasted coffee beans. Using this roasted coffee bean as a raw material, extraction with hot water was performed to obtain a coffee extract, which was dried by various methods to obtain soluble coffee powders having different particle diameters and specific surface areas (see Table 1). .
(3) Preparation of Coffee Powder Composition The insoluble coffee powder (roasted coffee bean fine powder) prepared in (1) above and the soluble coffee powder prepared in (2) above were mixed at the ratio shown in Table 2. Thus, a powder mixture was obtained, put in a BIB (bag in box) type container, stored at room temperature for 3 months, and subjected to sensory evaluation on coffee flavor by a specialized panel. Evaluation was made as a coffee beverage by mixing 1.5% by weight of a powder mixture, 8% by weight of sugar and 91.5% by weight of water. The evaluation results were expressed in four stages of 4 points, 3 points, 2 points, and 1 point in order from the strong coffee flavor, and 3 points or more were regarded as acceptable. The measuring method of the particle diameter and specific surface area in this example is shown below.
（粒子径の測定）
粒子径の測定には、マイクロトラック粒度分布測定装置（日機装株式会社製、型式：ＭＴ３３００ＥＸII）を用いた。測定は、粉体の試料をエアーで分散させながら、レーザー光を試料に照射し、回折散乱パターンから粒子径分布の測定（乾式レーザー回折散乱法）を行い、粒子径の累積データの５０％径をメジアン径とした。 (Measurement of particle diameter)
For the measurement of the particle diameter, a Microtrac particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., model: MT3300EXII) was used. The measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data. Was the median diameter.
粒子径の測定には、マイクロトラック粒度分布測定装置（日機装株式会社製、型式：ＭＴ３３００ＥＸII）を用いた。測定は、粉体の試料をエアーで分散させながら、レーザー光を試料に照射し、回折散乱パターンから粒子径分布の測定（乾式レーザー回折散乱法）を行い、粒子径の累積データの５０％径をメジアン径とした。 (Measurement of particle diameter)
For the measurement of the particle diameter, a Microtrac particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., model: MT3300EXII) was used. The measurement is performed by irradiating the sample with laser light while dispersing the powder sample with air, measuring the particle size distribution from the diffraction scattering pattern (dry laser diffraction scattering method), and measuring 50% of the cumulative particle size data. Was the median diameter.
（比表面積の測定）
比表面積の測定には、細孔分布測定装置（ユアサアイオニクス株式会社製、型式：Ｎｏｖａ４２００ｅ）を用いた。窒素ガスを用いたガス吸着法（定容法）により測定した吸着脱離等温線（横軸：相対圧力、縦軸：吸着ガス量）の相対圧力（Ｐ／Ｐ０）０．１～０．３の範囲で良い直線性が見られるポイントにＢＥＴ式を適用し、ＢＥＴ多点法比表面積を求めた。 (Measurement of specific surface area)
For the measurement of the specific surface area, a pore distribution measuring device (manufactured by Yuasa Ionics Co., Ltd., model: Nova4200e) was used. Relative pressure (P / P 0 ) of the adsorption / desorption isotherm (horizontal axis: relative pressure, vertical axis: amount of adsorbed gas) measured by a gas adsorption method (constant volume method) using nitrogen gas is 0.1-0. A BET multipoint method specific surface area was determined by applying the BET formula to points where good linearity was observed in the range of 3.
比表面積の測定には、細孔分布測定装置（ユアサアイオニクス株式会社製、型式：Ｎｏｖａ４２００ｅ）を用いた。窒素ガスを用いたガス吸着法（定容法）により測定した吸着脱離等温線（横軸：相対圧力、縦軸：吸着ガス量）の相対圧力（Ｐ／Ｐ０）０．１～０．３の範囲で良い直線性が見られるポイントにＢＥＴ式を適用し、ＢＥＴ多点法比表面積を求めた。 (Measurement of specific surface area)
For the measurement of the specific surface area, a pore distribution measuring device (manufactured by Yuasa Ionics Co., Ltd., model: Nova4200e) was used. Relative pressure (P / P 0 ) of the adsorption / desorption isotherm (horizontal axis: relative pressure, vertical axis: amount of adsorbed gas) measured by a gas adsorption method (constant volume method) using nitrogen gas is 0.1-0. A BET multipoint method specific surface area was determined by applying the BET formula to points where good linearity was observed in the range of 3.
結果を表３に示す。ＢＥＴ比表面積が１．０～２．０ｍ２／ｇとなる可溶性コーヒー粉末を不溶性コーヒー粉末と混合したものは、ＢＥＴ比表面積が小さいものを混合した場合に比べて、コーヒー風味が保持された。また、不溶性コーヒー粉末と可溶性コーヒー粉末との混合割合（重量比）が１：２～１：１０となるように混合したコーヒー粉体混合物では、大気中に長時間晒されることで品質が低下してしまう焙煎コーヒー豆微粉末の保存安定性をさらに向上させることができた。このコーヒー粉体混合物を用いて調製されたコーヒー飲料は、焙煎コーヒー豆微粉末のコーヒー風味（強い芳香とフレーバー）を有し、保存に伴う劣化臭の無い風味良好なコーヒー飲料であった。
The results are shown in Table 3. When the soluble coffee powder having a BET specific surface area of 1.0 to 2.0 m 2 / g was mixed with the insoluble coffee powder, the coffee flavor was maintained as compared with the case where the BET specific surface area was mixed. In addition, in a coffee powder mixture in which the mixing ratio (weight ratio) of insoluble coffee powder and soluble coffee powder is 1: 2 to 1:10, the quality deteriorates when exposed to the atmosphere for a long time. The storage stability of the roasted coffee bean fine powder that could be lost could be further improved. The coffee beverage prepared using this coffee powder mixture had a coffee flavor (strong fragrance and flavor) of roasted coffee bean fine powder, and had a good flavor without a deterioration odor accompanying storage.
［実施例２］
実施例１で調製したコーヒー飲料（本発明品１～６）を食品衛生法に従った殺菌条件で加熱殺菌後、熱可塑性樹脂の容器に１５０ｇずつ充填し、容器蓋をヒートシールして密封して容器詰めコーヒー飲料を製造した。この容器詰めコーヒー飲料を１ヶ月間常温で保存した後、冷蔵温度（５～１０℃）に冷却したものを官能評価した。 [Example 2]
The coffee beverages prepared according to Example 1 (products 1 to 6 of the present invention) were heat-sterilized under sterilization conditions in accordance with the Food Sanitation Law, then filled with 150 g each of a thermoplastic resin container, and the container lid was heat-sealed and sealed. A container-packed coffee drink was produced. The container-packed coffee drink was stored at room temperature for 1 month and then cooled to a refrigeration temperature (5 to 10 ° C.) for sensory evaluation.
実施例１で調製したコーヒー飲料（本発明品１～６）を食品衛生法に従った殺菌条件で加熱殺菌後、熱可塑性樹脂の容器に１５０ｇずつ充填し、容器蓋をヒートシールして密封して容器詰めコーヒー飲料を製造した。この容器詰めコーヒー飲料を１ヶ月間常温で保存した後、冷蔵温度（５～１０℃）に冷却したものを官能評価した。 [Example 2]
The coffee beverages prepared according to Example 1 (products 1 to 6 of the present invention) were heat-sterilized under sterilization conditions in accordance with the Food Sanitation Law, then filled with 150 g each of a thermoplastic resin container, and the container lid was heat-sealed and sealed. A container-packed coffee drink was produced. The container-packed coffee drink was stored at room temperature for 1 month and then cooled to a refrigeration temperature (5 to 10 ° C.) for sensory evaluation.
また、比較として、表２の本発明品１～６に示す不溶性コーヒー粉末（Ａ）と可溶性コーヒー粉末（Ｂ）とをそれぞれ個別に準備し、これら粉体を直接に水に添加して（すなわち、これら粉体の粉体混合物を調製することなしに）、コーヒー飲料としたものを準備した。この飲料の組成は以下の通りであった：粉体（Ａ＋Ｂの総量）１．５重量％、砂糖８重量％、水９１．５重量％；各粉体は表２の本発明品１～６に示す混合割合で配合された。このコーヒー飲料を、上記と同様に加熱殺菌処理、容器充填、保存して容器詰めコーヒー飲料を製造した（本発明品７～１２）。
For comparison, the insoluble coffee powder (A) and the soluble coffee powder (B) shown in Table 2 of the present invention products 1 to 6 are separately prepared, and these powders are directly added to water (ie, Without preparing a powder mixture of these powders), a coffee drink was prepared. The composition of this beverage was as follows: powder (total amount of A + B) 1.5% by weight, sugar 8% by weight, water 91.5% by weight; It was mix | blended with the mixing ratio shown in. The coffee beverage was heat sterilized, filled in a container, and stored in the same manner as above to produce a packed coffee beverage (Products 7 to 12 of the present invention).
本発明品のコーヒー飲料は、レトルト殺菌による高温処理が施されているにも関わらず、良好なコーヒー風味を有する容器詰めコーヒー飲料であった。ＡとＢを混合して粉体混合物を予め得てから調製した本発明品１～６と、粉体Ａ及びＢをそれぞれ直接に調合液に配合して調製した本発明品７～１２について、それぞれ一対比較を行った（本発明品１と７、本発明品２と８、本発明品３と９、本発明品４と１０、本発明品５と１１、本発明品６と１２）。その結果、予め粉体混合物を調製した本発明品１～６は、本発明品７～１２に比べて特に風味良好であった。
The coffee drink of the present invention was a container-packed coffee drink having a good coffee flavor despite being subjected to a high-temperature treatment by retort sterilization. About the present invention products 1 to 6 prepared by mixing A and B to obtain a powder mixture in advance, and the present invention products 7 to 12 prepared by blending powders A and B directly into the preparation liquid, A pairwise comparison was made (Products 1 and 7, Invention products 2 and 8, Invention products 3 and 9, Invention products 4 and 10, Invention products 5 and 11, Invention products 6 and 12). As a result, the products 1 to 6 of the present invention in which the powder mixture had been prepared in advance had a particularly good taste compared to the products 7 to 12 of the present invention.
Claims (6)
- 焙煎コーヒー豆を微粉砕して得られる不溶性コーヒー粉末と、焙煎コーヒー豆の抽出物を乾燥して得られる可溶性コーヒー粉末とを含有し、以下の要件を満たすコーヒー粉体組成物：
（ｉ）不溶性コーヒー粉末のメジアン径が５０～３００μｍ、
（ii）可溶性コーヒー粉末のメジアン径が５０～５００μｍ、
（iii）可溶性コーヒー粉末のＢＥＴ比表面積が１．０～２．０ｍ２／ｇ、及び
（iv）不溶性コーヒー粉末と可溶性コーヒー粉末の混合割合が、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）として、１：２～１：１０。 A coffee powder composition comprising an insoluble coffee powder obtained by pulverizing roasted coffee beans and a soluble coffee powder obtained by drying an extract of roasted coffee beans and satisfying the following requirements:
(I) the median diameter of the insoluble coffee powder is 50 to 300 μm,
(Ii) the median diameter of the soluble coffee powder is 50 to 500 μm,
(Iii) the BET specific surface area of the soluble coffee powder is 1.0 to 2.0 m 2 / g, and (iv) the mixing ratio of the insoluble coffee powder and the soluble coffee powder is insoluble coffee powder: soluble coffee powder (weight ratio) 1: 2 to 1:10. - 請求項１に記載のコーヒー粉体組成物を配合して得られる、コーヒー飲料。 A coffee beverage obtained by blending the coffee powder composition according to claim 1.
- 焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、及び
不溶性コーヒー粉末と可溶性コーヒー粉末とを、不溶性コーヒー粉末：可溶性コーヒー粉末（重量比）が１：２～１：１０となるように混合する工程
を含む、コーヒー粉体組成物の製造方法。 Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Preparing a soluble coffee powder having a median diameter of 50 to 500 μm and a BET specific surface area of 1.0 to 2.0 m 2 / g obtained by drying an extract of roasted coffee beans; A method for producing a coffee powder composition, comprising a step of mixing soluble coffee powder such that insoluble coffee powder: soluble coffee powder (weight ratio) is from 1: 2 to 1:10. - 焙煎コーヒー豆を微粉砕して得られるメジアン径が５０～３００μｍの不溶性コーヒー粉末を準備する工程、
焙煎コーヒー豆の抽出物を乾燥して得られるメジアン径が５０～５００μｍでありＢＥＴ比表面積が１．０～２．０ｍ２／ｇである可溶性コーヒー粉末を準備する工程、
不溶性コーヒー粉末と可溶性コーヒー粉末とを１：２～１：１０（重量比）の割合となるように配合してコーヒー調合液を得る工程、
コーヒー調合液を加熱殺菌処理する工程、及び
容器に充填する工程
を含む容器詰めコーヒー飲料の製造方法。 Preparing an insoluble coffee powder having a median diameter of 50 to 300 μm obtained by pulverizing roasted coffee beans;
Preparing a soluble coffee powder having a median diameter of 50 to 500 μm and a BET specific surface area of 1.0 to 2.0 m 2 / g obtained by drying an extract of roasted coffee beans;
A step of blending insoluble coffee powder and soluble coffee powder in a ratio of 1: 2 to 1:10 (weight ratio) to obtain a coffee blend liquid;
A method for producing a container-packed coffee beverage, comprising a step of heat sterilizing a coffee preparation liquid and a step of filling a container. - コーヒー調合液を得る工程の前に、不溶性コーヒー粉末と可溶性コーヒー粉末とを混合して、コーヒー粉体組成物を得る工程を含む、請求項４に記載の製造方法。 The production method according to claim 4, comprising a step of mixing the insoluble coffee powder and the soluble coffee powder to obtain a coffee powder composition before the step of obtaining the coffee blending solution.
- コーヒー粉体組成物を、１～３６５日間保存する工程を含む、請求項５に記載の製造方法。 The production method according to claim 5, comprising a step of storing the coffee powder composition for 1 to 365 days.
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| JP2013-166072 | 2013-08-09 | ||
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| JP2013166072A JP6141141B2 (en) | 2013-08-09 | 2013-08-09 | Containerized coffee drink with finely ground coffee beans |
| JP2013166067A JP6238634B2 (en) | 2013-08-09 | 2013-08-09 | Coffee powder composition |
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| CN112841370A (en) * | 2021-01-28 | 2021-05-28 | 寻甸牧工商茶叶进出口有限公司 | Production method of clear and bright instant coffee |
| US11896025B2 (en) | 2018-10-01 | 2024-02-13 | The Folger Coffee Company | Coffee composition and items made therefrom |
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