JPS5943139B2 - Manufacturing method for bagged high-concentration black coffee - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing bagged high-concentration black coffee, and more specifically, a method for producing bagged high-concentration black coffee. This invention relates to a method for producing bagged high-concentration black coffee.

If roasted coffee beans are stored as is for several months, the oils contained in the coffee will autooxidize and produce a strange odor, making it unfit to drink.

Various coffee products are already known that prevent the above-mentioned deterioration of roasted coffee beans and enable long-term storage. The most typical one is called instant coffee, which is made by mixing roasted coffee beans with 150
Extract with high temperature water at ~180'C to obtain a solid concentration of 25 to 3.
It is produced by spraying or freeze-concentrating 0% extract and turning it into powder or granules. In addition, for canned coffee, roasted coffee beans are extracted with hot water at 120 to 150°C, sugar is added to this extract, the can is filled, the can is sealed, and then heated at 130°C for 30 minutes. Manufactured by retort sterilization. Furthermore, the aseptic (
The product called sterile (aseptic) coffee is produced by extracting roasted coffee with hot water at 120 to 150°C, adding sugar to the extract, and then sterilizing the outside of the container, producing polyethylene-coated paper containers, resin-metal foil laminates, etc. It is manufactured by filling pouches, polyethylene containers, etc. and sealing them. Furthermore, coffee syrup for iced coffee can be made by preparing a coffee sugar solution from highly roasted beans in the same manner as above, filling it into a pin, and then sterilizing it with hot water at 100°C for about 2 hours. Manufactured. however,
These coffee products have a flavor that is considerably inferior to that of regular coffee, and it is desired that the flavor be improved.

Furthermore, all coffee products in liquid form have added sugar, and if no sugar is added, the original coffee flavor tends to be further lost. However, some coffee lovers prefer coffee without added sugar, that is, black coffee, and sugar may turn brown during long-term storage, which may adversely affect the flavor of coffee. It is not desirable to add sugar to. Furthermore, in connection with extraction at high temperatures, conventional liquid coffee products extract a large amount of tannins and tannin compounds that increase astringency, and also produce an unpleasant taste due to pyrogallolic acid, a decomposition product of tannins. Moreover, this deterioration is further exacerbated by the fact that it is heated at high temperatures for a long period of time during sterilization.

The present inventor has discovered that when coffee with a concentration of 5% or more is prepared by extracting roasted coffee beans with hot water of 50° C. or lower, this coffee can undergo the necessary sterilization to make it substantially sterile when packaged. We have discovered that this is possible under significantly relaxed conditions, and that the flavor of bagged black coffee is significantly improved.

That is, according to the present invention, there is a step of extracting roasted coffee beans with low-temperature water of 50° C. or lower so that the soluble solid content concentration becomes 501) or higher, and a step of forming a heat-sealable inner resin layer and metal foil. Filling the pouch made of laminate with the coffee liquid and sealing it, and heating the coffee package at 115°C.
There is provided a method for producing bagged high-concentration black coffee, which comprises a step of sterilizing it by heating at the above heating temperature for a time of 1 minute and 30 seconds or less.

The present invention will be explained in detail below.

As mentioned above, conventional coffee products involve extracting roasted coffee beans using hot water at a temperature of 120° C. or higher.

However, the coffee obtained by this extraction method not only has a poor taste, but also has the problem of requiring fairly severe sterilization when packaged in a sterilized sealed package. In the present invention, coffee to be packed in bags is first prepared by extracting roasted coffee beans with water at a temperature of 50° C. or lower so that the soluble solid content concentration is 5(f) or higher. is extremely important.

That is, in the present invention, the sterilization conditions necessary to sterilize packaged coffee change depending on the temperature at the time of coffee extraction, and the water extraction temperature of the coffee to be filled is set to 50°C or lower. When suppressing sterilization, it is characterized by a light degree of sterilization, that is, relatively low temperature or τ, which enables sterilization in a short period of time.

Table 1, which will be described later, shows the results obtained by roasting Brasino Santos 2 coffee beans for regular regular coffee, grinding them finely, and extracting them with water at various temperatures. Black coffee was prepared, this coffee was filled into a polyolefin aluminum foil-polyester laminate pouch, and after being sealed, it was subjected to a storage test for 1 month and 6 months at a temperature of 87°C.The results are shown below.

It can be seen that the sterilization conditions required for the process are significantly relaxed.

Furthermore, the results in Table 1 suggest that increasing the concentration of soluble solids in coffee is also effective in relaxing the sterilization conditions. The reason for this is that the low-temperature extraction according to the present invention lowers the pH of the coffee to less than 5.5, especially 5.2 or less, and that the low-temperature extraction effectively leaves components that prevent coffee from spoiling. This is thought to be due to the fact that Furthermore, the results of retort sterilization of the bagged coffee shown in Table 1 and subjecting it to a sensory test immediately thereafter are shown in the column of retort conditions in Table 1 as numerical values in brackets.

This sensory test was conducted using a panel of 25 people who evaluated the aroma (flavor) of coffee on an 11-point scale from 0 to 10 points, and averaged the scores from each panel. According to this sensory test, the excellent flavor of coffee is maintained when the pH of coffee is less than 5.5, especially 5.2 or less, and the concentration is 5% or more through low-temperature extraction at 50°C or less. It has been found that the aroma of coffee is better preserved when retort sterilization is carried out in a shorter time. As the coffee beans, all beans used for regular regular coffee can be used, and these beans may be so-called straight or blended.

The degree of roasting may be the same as that of regular regular coffee, but the present invention can The excellent effects of this will be more clearly demonstrated. Also, excellent effects are exhibited in the case of beans with a strong bitterness, such as Kilimanjiaro. For the grinding, so-called fine grinding is appropriate, and a particle size that passes through a 35-mesh sieve (Tyler standard) but not a 48-mesh sieve gives the best results. In the present invention, as already mentioned above, extraction is carried out using water at a temperature of 5'C or less and with a soluble solid content concentration of 5% or more.

This extraction process can be carried out using a batch-type or continuous-type solid-liquid extractor that is known per se, for example, a method of batch immersion, a method of passing water through a packed column, a method of using a filter press. , continuous mixer settler method, etc. can be used. The extraction conditions are not particularly limited as long as the temperature and concentration described above are satisfied, but the extraction time is 10
It is preferable to select an appropriate time from a range of minutes to 12 hours depending on the temperature and extraction method. The extraction may be carried out in one stage or in multiple stages, and in the case of continuous extraction or multi-stage extraction, coffee beans and water can be brought into contact with each other in a countercurrent or cocurrent manner. The coffee liquid obtained after the extraction is completed is filtered if necessary to remove coffee bean residue remaining on the tongue.
Furthermore, if the oil content in the coffee beans is extracted at the same time, this may be removed or may be homogenized by adding an emulsifier or the like. In the present invention,
Setting the temperature and concentration within the above-mentioned ranges brings about the above-mentioned significant advantages in heat sterilization treatment.

In addition, low-temperature extraction achieves the following advantages: less extraction of tannins and tannin compounds that increase astringency, no unpleasant taste caused by pyrogallolic acid, and an overall mellow taste. Furthermore, by setting the concentration to 5% or more, the packaging volume can be reduced and packaging costs can be reduced; the reduction in volume increases the ratio of surface area to internal volume, and as a result, the amount of heat transfer increases. This makes it possible to further shorten the sterilization time: If it is diluted with boiling water when drinking, it easily becomes hot coffee: Because it is highly concentrated and the dilution ratio is increased, unpleasant odors (poly odor) from the inner material are eliminated. Benefits such as: are also achieved. If the concentration of soluble solids in coffee is too high, the viscosity will increase and it will be difficult to remove it from the container, and it will also be difficult to dilute it again with water, so the upper limit of the concentration is about 30%. It should be suppressed.
In the present invention, as a container filled with the coffee,
A pouch consisting of a laminate of a heat-sealable inner resin layer and metal foil is used.

As the inner resin layer, polyolefins such as low, medium or high density polyethylene, isotactic polypropylene, crystalline ethylene-propylene copolymer, ethylene-vinyl acetate copolymer, ionomer;
Polyesters such as polyethylene terephthalate and polytetramethylene terephthalate; nylons such as nylon 6, nylon 66, and nylon 12; thermoplastic resins having heat sealability such as polyester ether are used. As this inner resin layer, it is particularly desirable to use a polyolefin resin. That is, when polyester, nylon, etc. are used as the inner material, there is a tendency for the acidity in the coffee to decrease, the pH of the coffee content to increase, and the aroma to be reduced, but when polyolefin is used as the inner material, This makes it possible to maintain the pH of the coffee content at the time of filling without reducing acidity in the coffee. Forming the pouch with metal foil such as aluminum foil is important in terms of preservation of the coffee contents.

That is, this metal foil functions to prevent oxygen permeation into the coffee contents and to prevent the aroma of the coffee contents from escaping outside the container, thereby preserving the aroma. In order to prevent microcracks and hisoholes from being generated in the metal foil during handling of the container or heat sterilization, a protective resin layer can be provided on the outer surface of the metal foil.

As such a protective resin layer, a synthetic resin film having a melting point higher than that of the heat-sealing inner layer, such as a polyester film such as polyethylene terephthalate, is suitably used. Of course, this polyester film is provided not only on the outer surface of the metal foil, but also on the inner side, that is, between the metal foil and the heat-sealing inner layer, completely preventing the occurrence of microcracks etc. on the metal foil. It may be structured to prevent this. Examples of suitable laminates for pouches are polyethylene/aluminum foil/polyester, polypropylene/aluminum foil/polyester, polypropylene/
These include polyester/aluminum foil/polyester, polypropylene/nylon/aluminum foil/polyester, etc. When filling coffee, the laminated tape mentioned above is
The laminate is sent to an automatic bag-forming and filling machine which is known per se, and is superimposed so that the heat-sealing inner resin layer of the laminate is on the inside. It is formed into a shape.

After heat-sealing the lower edge of this envelope-shaped molded product, coffee is filled through a nozzle inserted into the envelope. After filling the coffee, the upper end of the envelope is heat-sealed with as little air as possible inside, completing the filling and sealing. In the present invention, it is desirable to determine the dimensions and filling amount of the pouch so that the pouch package thus formed has a thickness of 10 m or less.

As already mentioned above, the heat transfer time to the center of the pouch packaging is significantly influenced by its thickness. According to the present invention, by setting the thickness of the pouch package to 10 m or less, the time for heat transfer to the center of the package during heat sterilization can be reduced, and the sterilization time required under aseptic conditions can be reduced to 90 m.
It should be less than seconds. The amount of coffee to be filled into the pouch is the amount equivalent to one cup of coffee, and although this amount varies depending on the concentration, it is generally 2 to 20 ml. On the other hand, the dimensions of the pouch are generally 15 to 70 nm in width, 50 to 150 nm in length, and 10 to 100 nm in thickness of the package after filling.
[Determine various dimensions and filling amount so that it is below I1nl. Retort sterilization is performed for 1 minute at a temperature of 115°C or higher.
Do this for less than 0 seconds.

This makes it possible to prevent changes in flavor during sterilization and storage. Suitable sterilization conditions are 145° C. or higher for less than 60 seconds, and 150° C. or higher for less than 50 seconds. Retort sterilization is performed using saturated steam or superheated steam in the retort, either alone or in combination with air.
It is carried out continuously or in batches. The pouch package may be introduced into the retort directly or after being preheated. The invention is illustrated by the following example.

Example 1 Brazil Santos 2 medium loin 11k
9 was crushed and the powder passed through a #35 mesh sieve, but the powder that did not pass through a #60 mesh sieve was collected, resulting in 10k9.

Mix 5k9 of 10k9 beans with 20l of water, 12
Soaked for an hour.

This coffee liquor was packed into a column along with the slurry. A coarse glass filter was used in the column where the liquid and slurry were separated. While feeding water from the top, coffee liquor was separated from the bottom of the column until the volume reached 20 l. This liquid contains 5.9% soluble solids.
Coffee was included. Approximately 7.5 liters of a further thin liquid was obtained. 20 liters of 5.9% coffee liquid and the remaining 5 kg of fresh powder were stirred and mixed, and stirring was stopped after the powder began to settle.

After this immersion liquid was left to stand for 12 hours, it was packed into a column and the slurry and liquid were separated. At this time, 7.5 liters of a thin liquid was used as the liquid replenished from the top. Again, 20 liters of liquid was separated, and this coffee liquid contained 11.5(f) of soluble solids. The most preferred concentration of coffee is 1.4
Since it is 3%, this concentration is about 8 times higher. The pH of this coffee liquid was 5.1. Separately, a pouch was prepared in which the coffee liquid was filled and sealed.

This pouch contained aluminum foil in the middle, polyester as the outer layer, and polypropylene as the inner layer. This original film was cut into a width of 70n0n, and filled into bags while being made using a bag making, filling and sealing machine. Since the seal is a submerged seal, no air is contained within the pouch. The filling amount at this time is 12 m1 per bag, and the inner dimensions are 901 m long, maximum width 301 mm, and maximum thickness 9 nm. A total of 1660 bags of highly concentrated coffee liquor were obtained from 201 coffee liquors.

Next, heat sterilization treatment was performed.

The retort temperature was 145°C and the retort time was 60 seconds. The sterilizer used was a continuous sterilizer with a substantially come-up time of 0. Open immediately after sterilization,
I did a tasting. Pour the liquid into a coffee cup and pour boiling water to dilute to 100ml. Even compared to regular coffee extracted from the same beans using a paper filter, it was superior in richness and flavor. The remaining sachet-packed coffee liquid was stored at room temperature and tasted after 6, 12, and 24 months, and the flavor was similar to that immediately after retorting.

Example 2 Mocha Parachi was roasted to medium roast and milled to obtain 10k9 of coffee powder that passed through a #35 mesh sieve.

Mix 6.15k9 of this powder with 24.61g of water,
Stir until the powder begins to settle. This mixed liquid was filtered and pressed to obtain a coffee liquid having a weight of 15.41. This was mixed with the remaining powder 3.85k9, and the same procedure was performed to obtain 9.61k9 of coffee liquid. The concentration of this coffee liquor was 11.5% soluble solids content. Also P
When H was measured, it was 4.8. The pouch used to fill this coffee liquid is made of polyethylene on the inside, aluminum foil on the middle layer, and nylon on the outside, and is 70m wide.
After slitting, the bags were filled and sealed while being made into bags. The seal at this time is a submerged seal and substantially contains no air. The filling amount per bag is 12m1, and the shape of the pouch after filling and sealing is 90mm long (inner dimension), maximum width 30mm wide (maximum width 30mm).
m1[[l, the maximum thickness was 9101n.

Next, this bagged coffee was subjected to retort processing. The retort conditions were that the temperature was 120°C, the holding time was 90 seconds, the cam up time was 3 minutes, and the time for cooling from 1200°C to 80°C was 40 seconds. After retorting, the package was opened immediately, the liquid was poured into a coffee cup, diluted with boiling water to a total volume of 100 ml, and sampled. Compared to coffee made from the same beans in a saifron, it was superior in richness and mellowness, and the aroma was at the same level.
Furthermore, this retorted bagged coffee was stored at 30°C. After 3 and 6 months, tastings were conducted in the same way as immediately after retorting, but the sourness characteristic of Mocha 1 and La 1 was sufficiently maintained, and no sensual changes were observed.

Example 3 "Kilimanjiaro", which is a relatively bitter coffee bean, was roasted to 1-I roast and ground using a granulizer.

The particle size at this time ranged from large enough to easily pass through a #28 mesh to small enough to pass through a #60 mesh, but the majority was around #35 mesh. Powder with such particle size structure 101<9 is 4
The mixture was mixed with water from No. 01 and stirred until air bubbles adhering to the particles were removed and large particles quickly fell down. After this liquid was allowed to stand for about 12 hours, it was stirred again to float the fine powder. After the stirring is stopped, if the solution is allowed to stand for about 5 minutes, large particles other than fine particles will settle, so the liquid containing fine particles in the upper part and the slurry part mainly consisting of large particles in the lower part are separated. The fine particle suspension is separated into fine particles and supernatant liquid by centrifugation.The slurry-like part is placed in a column with a rough filter at the bottom, and water is supplied from the top, while 151 coffee liquid is allowed to flow down. . When combined with the supernatant obtained by centrifugation, a total of 4
01 coffee liquor is obtained. The concentration of this liquid was 5.9% in terms of soluble solid content. If you mix this liquid with 10 kg of fresh coffee powder and perform the same operation, you will get 11.5
01) 401 pieces of coffee liquor are obtained. When the pH was measured, it was 5.6, so a 10/) citric acid solution was added to adjust the pH to 4.9. The most preferred concentration of coffee is 1.43%, so this concentration is approximately 8.
That's twice as much. Assuming that the volume of one cup is 100 ml, 3200 cups of coffee liquid 401 with 8 times the concentration are required.

Fill a pouch with 12.5 ml of this 8-fold concentrated Kochi solution. The structure of this pouch is polypropylene for the inner layer, aluminum foil for the middle layer, and polypropylene for the outer layer.
It is slit to a width of 70 nn. Such a laminate film is filled into bags while being made, and sealed in the liquid. Therefore, even if no particular consideration is given to deaeration, there is substantially no aeration. This filled and sealed coffee liquid is subjected to heat sterilization. For this sterilization, a continuous sterilizer with a cam up time of 0 is used, and the retort temperature is 1.
The temperature was set at 35° C. for 90 seconds. At this time, the bactericidal value was measured and found to be FO=4.7. Immediately after heat sterilization, some of the bagged coffee was sampled. The pouch was opened, poured into a coffee cup, and diluted with boiling water to a total volume of 100 ml. It was superior in richness and mildness compared to the same beans brewed using the saifon method.

Claims (1)

[Claims] 1. A process of extracting roasted coffee beans with low-temperature water of 50°C or lower so that the concentration of soluble solids becomes 5% or more, and laminating a heat-sealable inner resin layer and metal foil. filling the pouch with the coffee liquid and sealing it;
Heat this coffee package to a temperature of 115℃ or higher for 1 minute.
A method for producing bagged high-concentration black coffee, which comprises a step of sterilizing by heating for a time of 0 seconds or less. 2. The method according to claim 1, wherein the pouch is filled with coffee liquid so that the thickness of the pouch after packaging is 10 mm or less. 3. The method according to claim 1, wherein the inner resin layer is a polyolefin.