JPS6121055B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing coffee liquor, and in particular to a method for producing coffee liquor having a desirable aroma in a good yield for coffee beans and without impairing flavor.

Generally, when producing a preferable coffee drink or instant coffee from coffee beans, the coffee beans are roasted at high temperatures in advance, ground, and extracted with hot water to obtain an extract with a coffee flavor. Sweeteners, milk components, etc. are mixed with this, sterilized, and filled into containers to make a preferable coffee drink, or the extract is concentrated and dried to make powdered instant coffee. At this time, it is desired to increase the yield of the product without damaging or escaping the unique flavor of coffee, and many studies have been conducted in this regard.

In addition, the main process of obtaining the above-mentioned extract generally requires extracting coffee liquid from coffee beans, and the particle size of coffee beans at the time of extraction is
The size is approximately 20 to 100 mesh (approximately 833 to 147 microns), but since a large amount of extracted lees is produced after extraction, various uses of this extracted lees are being studied. For example, some methods have been implemented to use it as a raw material for the production of activated carbon, or to convert it into soil conditioners.

The present invention aims to provide a method for producing coffee liquor that obtains a good yield of coffee liquor of stable quality without impairing the flavor, and that greatly reduces the amount of grounds produced from coffee beans compared to conventional methods. In the present invention, roasted coffee beans are ground together with water or water containing sugars or polyhydric alcohols to obtain particles with a particle size of 10 to 100 g.
This is a method for producing coffee liquid, which is characterized by forming a paste of 50 microns, freezing it, thawing it, adding water, and filtering it.

The practice of the present invention begins with roasting coffee beans in a conventional manner. The unique, aromatic flavor of coffee is not present in green coffee beans, but only occurs when they are roasted, and the type of flavor varies depending on the type of coffee beans, the region of origin, and the blend of beans. Although different, the conditions of roasting temperature and time are particularly influential.
By changing these conditions, changes in taste such as sourness, bitterness, and astringency appear, and these conditions are selected according to taste requirements. For example, to obtain a product with a generally preferred flavor, coffee beans must be heated at relatively high temperatures, i.e. between 215 and 255°C.
It is appropriate to use beans that have been roasted with hot air or over an open flame for 15 to 25 minutes at a temperature in the temperature range of °C. In other words, when using beans with a strong acidity, such as Colombian coffee beans of the Central American variety, roasting at 180 to 210°C will leave a sour taste, have a strong astringency, and also cause the outer part of the bean and the parts close to it to remain sour. The beans are roasted well, but the center of the beans is not evenly roasted. However, the roasting temperature should be set to 215~
When roasted at 225℃, the beans are roasted evenly to the center, and the coffee flavor precursors contained in the green beans undergo complex reactions, mainly the Maillard reaction, which occur due to heating reactions. Almost complete progression produces a strong coffee flavor. In addition, the silver skin that is firmly attached to the surface of green beans is difficult to remove when roasted at relatively low temperatures, and is said to be one of the causes of off-taste. Most of the skin is removed, leaving no unpleasant taste behind.

In the present invention, 10 to 50 roasted coffee beans are
Grind to particles in the micron range. For this,
It is convenient for the subsequent grinding to make the coffee beans finer if they are previously coarsely ground to a suitable particle size, for example about 20 to 100 mesh, using a hammer crusher or a general coffee mill. This coarse grinding and fine grinding are carried out by combining the coffee beans with water or water if it contains sugars or polyhydric alcohols. Examples of the saccharide used here include liquid isomerized sugar, sugar, and sorbitol, and examples of the polyhydric alcohol include glycerin and propylene glycol, which are selected from those safe as food additives.

The amount of water or water containing sugar or polyhydric alcohol used is preferably 1 to 7 times the weight of coffee beans. Water containing sugars or polyhydric alcohols can be used in the form of an aqueous solution with a sugar or polyhydric alcohol content of up to about 75%, preferably 10 to 75%. A mixture of two or more types of alcohols can also be used.

In this way, coffee that contains water, sugars, or polyhydric alcohols is mixed together, the coffee beans are surrounded by liquid, and then crushed and ground, resulting in coffee that is produced in the internal structure of the coffee beans. Instead of volatilizing the flavor components into the air, all of them are dissolved in an aqueous solution and retained.
In addition, by providing liquid-like fluidity, crushing and grinding can proceed more smoothly.

The final step is thus grinding to fine particles of 10 to 50 microns in a mill with a high degree of hardness. To grind into fine particles in this range, use two grinding wheels rotating at high speed, and the gap between the two grinding wheels should be 1/10 to 1/1000.
This can be achieved by using a precision powerful rotary mill that can be adjusted to millimeter precision. When such grinding is performed, strong grinding heat is naturally generated, and the temperature of the liquid rises to 90 to 95°C, which has the effect of facilitating the softening of the bean structure.

Since the creamy paste thus discharged from the mill has a temperature of 90-95°C, it is immediately cooled down to room temperature. To do this, use a plate cooler, cylindrical rotary rapid chiller, rapid freezer, etc. to lower the liquid temperature as quickly as possible to prevent the coffee aroma from volatilizing due to high temperatures.

Next, this paste is placed in a container at a low temperature, preferably -20 to -30°C, and frozen. The components of milled coffee beans are almost the entire tissue components of the beans, and therefore contain high molecular weight proteins, tannins, or caramelized polymeric substances, and have colloidal properties. Therefore, this paste-like material using water as a solvent is frozen. These colloids undergo freezing denaturation and form a kind of gelation, so they are thawed again and diluted to about 1.5 to 2 times by adding water. If this is done, insoluble matter will be separated, and by removing it, for example by filtration, a coffee liquor of stable quality can be obtained. That is, it is possible to obtain a product such as a coffee liquid or a coffee beverage made from the same that does not generate precipitates or change its flavor during storage.

Furthermore, since the present invention processes very fine particles of coffee beans, the active ingredients in the plant tissue of the coffee beans are sufficiently extracted, leaving only a very small amount of grounds.

The coffee liquid obtained by the present invention can be used as a coffee flavor for frozen desserts such as ice cream,
In addition to being used as a raw material for confectionery such as coffee jelly, candy, caramel, drops, and chocolate, baked confectionery such as bread, biscuits, and cookies, and snacks, this coffee liquid is also mixed with water, sugar, and high-fructose sugar. After mixing and dissolving appropriate amounts of sweeteners such as , milk components such as skim milk and whole milk, caramel coloring, and stabilizing agents such as sodium citrate, the mixture is filled into containers and sterilized to preserve the coffee flavor. Suitable for making a richly flavored coffee beverage.

According to the present invention, it is possible to obtain a coffee liquid having a rich flavor and stable quality that does not deteriorate during storage in an extremely high yield from green coffee beans, and it is also possible to obtain coffee liquid that is rich in flavor and has a stable quality that does not deteriorate during storage. The present invention is a very useful method because it does not require any additional extraction steps and the large amount of extracted lees can be reduced to a very small amount.

Next, the present invention will be explained in more detail with reference to Examples.

Example 1 100 coffee beans mixed in the ratio of 7 parts Colombian coffee beans and 3 parts Brazilian coffee beans
Kg was hot-air roasted in a coffee roaster at 225-250°C for 25 minutes.

Next, a mixture of 1 part of the roasted coffee beans and 5 parts of water was ground using an ordinary coffee mill so that the particle size ranged from 20 to 80 mesh. 50 kg of the liquid containing solids obtained here
Using an upright high-speed rotation mill directly connected to a horsepower motor, the grinding wheels are rotated at 3500 revolutions per minute through the gap between two grinding wheels made of carborundum built into this mill, with a gap width of 1/100 to 1 on the grinding wheel surface. Grinding was performed with fine adjustment to /1000 mm. The samples were examined under a microscope from time to time and ground repeatedly until the particle size was between 10 and 50 microns. The black coffee paste, which had reached a temperature of 90 to 95°C due to the frictional heat generated by strong friction with the grindstone, was immediately cooled to room temperature by a plate heat exchanger upon discharge from the mill.

Next, this product was passed through an ice cream freezer-type rapid freezer to a temperature of 0 to -5°C, and immediately filled into drums and placed in a low-temperature freezer at -20 to -25°C to freeze and store. In this way, a total amount of 486 kg of frozen material was obtained.

After 7 days, take out the frozen food and add 60kg of water to it.
After adding 250 kg and crushing and thawing, it was passed through a cotton cloth. Add about twice the volume of water to the residue,
It was centrifuged and filtered using a cloth-lined basket centrifuge. Mix this liquid with the first liquid,
315Kg of coffee liquid was obtained. The separated residue weighed 0.2 kg. In this way, 2550 kg of coffee liquid was obtained from 100 kg of green coffee beans.

This coffee liquid 2550Kg, sugar 365Kg, skim milk powder
325 kg, 2.4 kg of sodium citrate as a stabilizer was added and mixed and dissolved, water was added to this to make a total amount of 8100 kg, and the mixture was dispensed into 250 ml cans at 80 to 90°C, and the cans were sealed. The mixture was then retort sterilized at 125° C. for 25 minutes, cooled, and boxed to obtain 30,700 cans of coffee beverage products. This coffee beverage had a rich flavor with a characteristic coffee flavor.

Example 2 100 kg of green coffee beans mixed in a ratio of 5 parts of Java Robusta coffee beans, 3 parts of Brazilian coffee beans, and 2 parts of Colombian coffee beans was roasted with hot air at 215 to 255°C for 20 minutes in a coffee roaster. .

A mixture of 1 part of roasted coffee beans and 7 parts of liquid high-fructose sugar with a concentration of 75%, consisting of 5.5% fructose and 4.0% glucose by weight, is passed through a commonly used coffee mill to produce 40 to 100 mesh. It was crushed to a fine particle size to obtain 685 kg of viscous material containing solid matter. This is ground using the same upright high-speed rotating mill directly connected to a motor equipped with the same carborundum grindstone used in Example 1, and the particle size is determined to be in the range of 10 to 50 microns by microscopy. After repeated grinding, the temperature of the product was lowered to 20~30℃ using a plate heat exchanger, then quickly cooled to 0~-5℃ through a rapid freezer, filled into a 5-gallon can, sealed, and immediately lowered to -20~30℃. It was placed in a -30°C low-temperature freezer and frozen. The total amount of this frozen material is 670
It was Kg.

After 7 days of freezing, the frozen material was taken out to room temperature, thawed by adding 300 kg of 30°C warm water to 110 kg of the frozen material, centrifuged and filtered in a basket centrifuge using cotton cloth, Furthermore, about 3 times the volume of water was added to this residue, and it was centrifuged again using the same centrifuge, filtered to separate 0.9 kg of residue, and the liquid was collected to obtain 420 kg of coffee liquid.

Add sugar to 420 kg of coffee liquid obtained as above.
Add 25Kg, whole milk powder 30Kg, and 0.3Kg of sodium citrate, add water to make a total of 1000Kg, heat to 80-90℃, dispense into 250ml cans, seal the cans, and then heat at 125℃. Retort sterilization was performed for 20 minutes, cooled, and boxed to yield 3710 cans of coffee beverage product.

Through the above process, 755 cases of canned coffee beverages containing 30 250ml cans were obtained from 100kg of raw coffee beans. This coffee beverage had a bitter and rich coffee flavor.

Example 3 100 kg of green coffee beans mixed in a ratio of 7 parts of Brazilian coffee beans and 3 parts of Java Robusta coffee beans was roasted in a coffee roaster at 215~215 kg.
Hot air roasted at 250°C for 25 minutes.

For 1 part of these roasted coffee beans, Example 2
After mixing 3 parts of the same liquid isomerized sugar as used in , 3 parts of 70% sorbitol aqueous solution, and 0.1 part of glycerin, the mixture was coarsely ground using a coffee mill to a particle size of 20 to 80 mesh. 596 kg of the black viscous liquid obtained here was ground in the same manner as described in Example 1 using an upright high-speed rotating mill until particles of 10 to 50 microns were obtained, and the resulting paste was cooled and frozen. 582 kg of frozen material was obtained.

After 10 days of freezing, remove the frozen product to room temperature and add 120 kg of 30°C warm water to 95 kg of this frozen paste.
Kg, thaw, pass through a cotton cloth,
Add twice the amount of water to the remaining solid residue, filter it again using a flannel cloth, collect the liquid, and use it as coffee liquid.
Obtained 220Kg. The amount of residue was 0.5 kg.

Add sugar to 220 kg of coffee liquid obtained as above.
20Kg, 25Kg of sugar solution containing fructose and glucose, whole milk
150Kg, 0.4Kg of sodium citrate was added as a stabilizer, and water was added to dissolve the total amount to 1000Kg. this
After heating to 80-90℃, dispensing into 250ml cans, filling and sealing, retort sterilization at 125℃ for 25 minutes, cooling after sterilization, and packaging into 3,710 250ml cans of coffee beverage products. I got it.

After going through the above process, 100 raw raw coffee beans
We obtained 750 cases of canned coffee beverage products from Kg, each containing 30 250ml cans. This beverage had a deep coffee flavor and a characteristic bitterness.

Claims (1)

[Claims] 1 Grind roasted coffee beans with water or water containing sugars or polyhydric alcohol,
Particle size 10-50 micron paste and none,
A method for producing coffee liquid, which comprises freezing it, thawing it, and adding water.