JPH0214016B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a concentrated coffee preparation product in extruded tubes that is capable of stably retaining the flavor and aroma of coffee extract over a long period of time. More specifically, the present invention involves adding sugars, polyhydric alcohols, or sugar alcohols to concentrated coffee extract to create a coffee preparation that does not freeze even at temperatures below -15°C and has a viscosity of 10 to 3000 cps. The present invention relates to a method for producing a concentrated coffee preparation in an extruded tube, comprising filling the same into an extruded tube, replacing the remaining air in the tube with an inert gas and sealing the tube. Regular coffee made from freshly roasted and ground coffee beans has the best flavor, but it has the disadvantage that brewing is complicated and time-consuming, and the flavor varies depending on the skill of the person brewing it. Therefore, soluble coffee, which is now easy to brew (i.e.
The consumption of instant coffee is increasing. Until now, various efforts have been made to impart the flavor and aroma of regular coffee to soluble coffee. However, since aromatic components are volatile, most of the aromatic components will scatter no matter what drying method, such as freeze-drying, is used, making it impossible to obtain a product that retains a satisfactory flavor. . In addition, because aroma components are easily oxidized by oxygen in the air, they are oxidized and deteriorated during drying in soluble coffee production and storage of powdered products, resulting in loss of aroma and flavor when brewed. . As described above, it is preferable to drink the coffee extract as it is without powdering or solidifying it, but if the extract is stored at room temperature, the coffee components may lose weight over time. Deterioration occurs, resulting in loss of aroma and flavor. On the other hand, when coffee extract is stored frozen, the aroma and flavor of the coffee are preserved stably for a relatively long period of time, but the liquid freezes and is inconvenient to handle, and moreover, it must be thawed before drinking. is necessary,
There is a drawback. In order to overcome the above drawbacks, the present inventors
The freezing point of the coffee extract/freezing point depressing substance mixture (concentrated coffee preparation) can be lowered by adding an appropriate amount of a substance effective in lowering the freezing point to the coffee extract.
Reduce the temperature to below 15℃ and reduce the viscosity to 10 to 10℃.
We developed a method to achieve 3000cps. The concentrated coffee preparation produced by this method is filled into an extrusion tube, the remaining air in the tube is replaced with an inert gas, e.g. nitrogen, carbon dioxide, the tube is sealed, and it is used for commercial or commercial purposes. By storing it in a household freezer, the original flavor and aroma of coffee extract can be preserved for a long period of time. Moreover, since it maintains its jelly-like state even when frozen, it can be consumed by simply taking out the product, extruding it from the tube into a cup or glass without thawing it, and pouring boiling water into it. In the present invention, substances effective in lowering the freezing point include sugars such as glucose, sucrose, fructose, invert sugar, and high fructose sugar; polyhydric alcohols such as glycerin and propylene glycol; and sugar alcohols such as sorbitol. . These substances have a sweet taste, but given that most people add sugar to their coffee, they do not interfere with coffee drinking. In addition, since concentrated coffee preparations are usually diluted several to ten times more before drinking, using a substance with a lower sweetness than sugar can reduce the sweetness to an extremely low level when drinking. . The flexible extruded tube used in the present invention is
Extremely flexible and flexible. Therefore, there is an advantage that a desired amount can be taken out from the extrusion tube without using any auxiliary tool such as a spoon. On the other hand, the coffee extract used in the present invention is preferably a concentrated liquid, and since the freezing point decreases as the concentration increases, the amount of additive substances can be reduced. The relationship between coffee extract and freezing point is shown in Table 1 below. Table 1 Coffee extract concentration (%W/W) Freezing point (°C) 30 -3 35 -4 40 -5 42.5 -7 The freezing point of the concentrated coffee preparation of the present invention was set to -15°C
The amount of additive required to reduce the viscosity to 10 to 3000 cps varies depending on the concentration of the coffee extract used and the type of additive, but the amount can be determined experimentally by those skilled in the art. can be easily determined based on For reference, some examples showing the relationship between concentration and freezing point of coffee formulations of the present invention are shown in Table 2 below.

[Table] The additive substances of the present invention can be mixed as solids, but before mixing, one or more of the additive substances can be prepared into a highly concentrated aqueous solution (warmed in some cases). This liquid can also be added to and mixed with the coffee extract. This is because it is possible to reduce the mixing of air into the mixed liquid and prevent the aroma components of coffee from being deteriorated by oxygen. Also, soluble coffee (powdered coffee) can be added to adjust the solid content concentration of the coffee extract. The concentrated coffee preparation prepared by the method of the present invention can be stored frozen in appropriately sized tubes, extruded into cups at the time of use, and added with boiling water to achieve a flavor and aroma similar to that of regular coffee. You can easily make the same coffee. In order to demonstrate the superior properties of the coffee preparations of the present invention, the flavor and aroma of the coffee of the present invention was compared with commercially available instant coffee (soluble coffee) and also when the coffee extract was simply stored frozen. We compared the stability of The results are shown in Tables 3 and 4 below.

[Table] Example 1 A coffee extract having a temperature of 80-90°C and a soluble solids concentration of 40 (% w/w) as the final product was taken from a series of conventional extraction towers, and based on the final coffee formulation, 18.7 (% w/w) glucose and 38 (%
w/w) of fructose was dissolved to create a thick viscous coffee formulation containing 96.7 (% w/w) solids. The viscosity of this formulation is 62 cps at 20°C;
The freezing point was -16°C. After filling 200 g of this into a polyethylene laminate multilayer film tube, the remaining air was replaced with N ₂ gas, the tube was sealed, and the tube was stored under refrigeration. When drinking, squeeze out about 10 g of the contents from the tube into a cup and add 140 c.c. of hot water to obtain aromatic hot coffee. Example 2 Coffee concentrate (with a soluble solids concentration of 42.5 (% w/w) as the final product and a concentration of propylene glycol of 20 (% w/w) and 15 (% w/w) based on the final coffee formulation of glucose was dissolved to create a thick viscous coffee formulation containing 77.5 (% w/w) solids. The viscosity of this formulation was 45 cps at 20°C, the freezing point was -16°C and 150g of this was filled into a tube of aluminum foil, polyethylene, laminate, and film.
The residual air was replaced with N ₂ gas, sealed, and stored under refrigeration. When drinking, squeeze about 10 g of the contents from the tube into a glass, add 140 c.c. of cold water, and stir well to obtain a cold coffee solution with excellent flavor and aroma.

【table】

[Table] *Additives: Fructose/glucose (weight ratio 1
:1)

Claims (1)

[Claims] 1 Concentrated coffee extract, glucose, sucrose,
One or more of fructose, invert sugar, isomerized sugar, glycerin, propylene glycol and sorbitol are added to lower the freezing point of the resulting coffee preparation to -15°C.
filling the resulting formulation into a flexible extrusion tube, replacing the remaining air in the tube with an inert gas, and sealing the tube. A method of manufacturing an extruded tube concentrated coffee preparation product comprising: