JPH0332990B2 - - Google Patents
Info
- Publication number
- JPH0332990B2 JPH0332990B2 JP62167784A JP16778487A JPH0332990B2 JP H0332990 B2 JPH0332990 B2 JP H0332990B2 JP 62167784 A JP62167784 A JP 62167784A JP 16778487 A JP16778487 A JP 16778487A JP H0332990 B2 JPH0332990 B2 JP H0332990B2
- Authority
- JP
- Japan
- Prior art keywords
- soot
- coffee
- flavor
- okara
- hypocotyl
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
＜産業上の利用分野＞
この発明は、コーヒーまたは紅茶（ないし麦
茶、ほうじ茶）様の風味を有する煤煎物に関し、
更に詳しくは従来廃棄物であつた、ぶどうの種
子、大豆の全脂胚軸部及び種皮、おから等を煤煎
して得られるコーヒーまたは紅茶様の風味を有す
る煤煎物に関するものである。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a soot decoction having a flavor similar to coffee or black tea (or barley tea or hojicha),
More specifically, the present invention relates to a soot-roasted product having a coffee- or black-tea-like flavor obtained by roasting grape seeds, soybean full-fat hypocotyl and seed coat, okara, etc., which were conventional wastes.
＜従来の技術及びその問題点＞
従来コーヒー、紅茶等の代替物としてチコリ、
ヨモギ等が存在するが、あまり実用になつている
物は存在しない。<Conventional technology and its problems> Chicory,
Mugwort etc. exist, but there is nothing that has been put to practical use.
そこで発明者等は、種々の天然物を煤煎し、コ
ーヒー、紅茶等の代替物として使用できるものを
鋭意選択して本発明を完成した。 Therefore, the inventors roasted various natural products in soot, carefully selected those that could be used as substitutes for coffee, tea, etc., and completed the present invention.
＜問題を解決するための手段＞
すなわちこの発明は、ぶどうの種子単独、また
はこれに大豆の全脂胚軸部及び種皮、おから等の
混合物からなることを特徴とするコーヒーまたは
紅茶様の風味を有する煤煎物を有する煤煎物を提
供することを目的として開発したものである。<Means for solving the problem> That is, the present invention provides a coffee- or black-tea-like flavor characterized by comprising grape seeds alone or a mixture thereof with whole-fat soybean hypocotyl, seed coat, okara, etc. It was developed for the purpose of providing a soot-roasted product having a soot-roasted product.
この発明に使用するぶどうの種子は、ワイン製
造の際に大量に副成する種子を使用することがで
きる。この場合、赤ワイン製造の際に副成する発
酵工程を得た種子は、種子の表面の付着物が除去
されていて好都合である。 As the grape seeds used in this invention, seeds that are produced in large quantities as a by-product during wine production can be used. In this case, seeds obtained through the fermentation process, which is a by-product during the production of red wine, are advantageous because deposits on the surface of the seeds have been removed.
この発明に使用する大豆の全脂胚軸部及び種皮
は、脱皮大豆製造の際に廃棄成分として大量に発
生するものである。 The full-fat hypocotyl and seed coat of soybeans used in this invention are generated in large quantities as waste components during the production of dehulled soybeans.
この発明に使用するおからは、通常の豆腐製造
工程から大量に発生するものである。 The okara used in this invention is generated in large quantities from the normal tofu manufacturing process.
このようなぶどうの種子、大豆の全脂胚軸部及
び種皮、おから等はいずれも飼料、または肥料と
してしか使用価値のないものであるが、本願のコ
ーヒー様の風味を有する粉末は、これらの廃棄物
を利用して製造できることに特徴（価値）がある
ものである。 Grape seeds, soybean full-fat hypocotyls and seed coats, okara, etc. are all useful only as feed or fertilizer, but the powder with the coffee-like flavor of the present application uses these materials. The characteristic (value) is that it can be manufactured using waste materials.
この発明において、ぶどうの種子、大豆の全脂
胚軸部及び種皮、おから等を煤煎する工程の温度
は75〜220℃の範囲で加熱時間を調節することに
よつて行なわれる。通常の至適温度と時間は、ぶ
どうの種子にあつては、150〜200℃で10〜30分間
であり、大豆の全脂胚軸部及び種皮、おから等で
は80〜120℃で10〜30分間である。煤煎終了の目
安は、被煤煎物が茶褐色に焦げた時点である。 In this invention, the temperature of the step of roasting grape seeds, whole-fat hypocotyl parts and seed coats of soybeans, okara, etc. is carried out by adjusting the heating time within the range of 75 to 220°C. The normal optimal temperature and time are 150-200℃ for 10-30 minutes for grape seeds, and 10-30 minutes at 80-120℃ for soybean whole hypocotyl and seed coat, okara, etc. It is 30 minutes. The standard for finishing soot-roasting is when the soot-roasted product becomes brownish brown.
これらの原料の煤煎を大量に行なうには、平鍋
でもよいが、例えばコーヒー豆煤煎用のキルン式
回転釜等を使用すると端時間で均一に煤煎でき
る。煤煎終了後の煤煎物の水分は、通常２％以下
である。なお、ぶどうの種子は、必要に応じて荒
引（粉砕）して使用する。 To roast a large amount of these raw materials, a flat pot may be used, but if a kiln-type rotary pot for roasting coffee beans or the like is used, for example, roasting can be done evenly in a short amount of time. The moisture content of the soot-roasted product after soot-roasting is usually 2% or less. Note that the grape seeds are used after being crushed (pulverized) if necessary.
煤煎した物の風味の特徴は次の通りである。 The flavor characteristics of soot-roasted products are as follows.
(A) ぶどうの種子
特有の上品な香りを有し、高級なコーヒーま
たは紅茶様の風味を有する。(A) Grape seeds have a unique, elegant aroma and a flavor similar to high-quality coffee or black tea.
(B) 大豆の全脂胚軸部、及び種皮
コーヒー、または麦茶に似ているが、麦茶よ
り味がスツキリしていて旨い。(B) Full fat hypocotyl and seed coat of soybean It is similar to coffee or barley tea, but the taste is refreshing and delicious.
(C) おから ほうじ茶に似ている。(C) Okara Similar to hojicha.
これら(A)、(B)、(C)の煤煎物を好みに応じて混合
して飲用に供することができる。 These soot decoctions (A), (B), and (C) can be mixed according to preference and served for drinking.
＜発明の効果＞
以上のようにこの発明に係るコーヒー様の風味
を有する粉末は、原料が格安であり、しかも風味
良好な飲料となるので、その利用価値は極めて高
い。<Effects of the Invention> As described above, the powder having a coffee-like flavor according to the present invention uses inexpensive raw materials and can be used as a beverage with good flavor, so its utility value is extremely high.
Claims (1)
胚軸部及び種皮、おから等の混合物からなること
を特徴とするコーヒーまたは紅茶様の風味を有す
る煤煎物。1. A soot-roasted product having a coffee- or black-tea-like flavor, characterized by being composed of grape seeds alone or a mixture of soybean full-fat hypocotyl, seed coat, okara, etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62167784A JPS6413978A (en) | 1987-07-07 | 1987-07-07 | Roasted product having taste of coffee or black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62167784A JPS6413978A (en) | 1987-07-07 | 1987-07-07 | Roasted product having taste of coffee or black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6413978A JPS6413978A (en) | 1989-01-18 |
| JPH0332990B2 true JPH0332990B2 (en) | 1991-05-15 |
Family
ID=15856047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62167784A Granted JPS6413978A (en) | 1987-07-07 | 1987-07-07 | Roasted product having taste of coffee or black tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6413978A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022522773A (en) * | 2019-03-01 | 2022-04-20 | アヴァ フード ラブス インコーポレイテッド | Coffee replicas made from individual elements |
| JP6757014B1 (en) * | 2020-07-24 | 2020-09-16 | Ｇａｉｎ３９２４株式会社 | Hair growth / hair restorer manufacturing method |
| RS66746B1 (en) | 2021-07-16 | 2025-05-30 | Voyage Foods Inc | Chocolate replicas produced from individual components |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6035097A (en) * | 1983-08-05 | 1985-02-22 | Nippon Arugonkuin Kk | Neutral aqueous glycol solution |
| JPS6119474A (en) * | 1984-07-09 | 1986-01-28 | Taiyo Shokuhin Kk | Preparation of coffee-like drink and its powder |
| JPS6125350A (en) * | 1984-07-14 | 1986-02-04 | Nippon Resuko:Kk | Telephone transfer device having transmission and reception function |
-
1987
- 1987-07-07 JP JP62167784A patent/JPS6413978A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6413978A (en) | 1989-01-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |