JP6757566B2 - Coffee composition for dilution - Google Patents
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Description
本発明は、希釈用コーヒー組成物に関する。 The present invention relates to a coffee composition for dilution.
淹れたてのコーヒー飲料はコーヒーの香りが豊かで優れているものの、淹れる作業や廃棄物の処理等の点で利便性に劣る。その利便性を改善するために、焙煎コーヒー豆から抽出された抽出物を高濃度化した濃縮物又は粉末化したインスタントコーヒー等の希釈用コーヒー組成物が開発され、広く利用されている。しかしながら、かかる希釈用コーヒー組成物は、製造中にコーヒー特有の香りが低下しやすい。そこで、コーヒー特有の香りを高めた希釈用コーヒー組成物として、例えば、コーヒーエキスを乾燥してなるドライコーヒー抽出成分と、抽出されていない微粉砕コーヒー豆成分とを含有する希釈用コーヒー組成物（特許文献１）、インスタントフリーズドライコーヒー及びレギュラーロースト微粉砕コーヒー豆からなるコーヒー組成物（特許文献２）が提案されている。また、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あって、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、特定の粒子径に微粉砕された焙煎コーヒー豆の微粉末に混合してコーヒー粉体組成物とすることで、焙煎コーヒー豆微粉末の保存安定性を向上できることが報告されている（特許文献３）。更に、乾燥コーヒー抽出物と、焙煎コーヒー豆微粉とを含有せしめ、特定の有機酸の量比を一定に制御することにより、酸味の質及び鼻抜けの香りの良好な希釈用コーヒー組成物が得られるとの報告もある（特許文献４）。 Freshly brewed coffee beverages have a rich aroma of coffee and are excellent, but they are inferior in convenience in terms of brewing work and waste disposal. In order to improve the convenience, a coffee composition for dilution such as a concentrated concentrate obtained by increasing the concentration of the extract extracted from roasted coffee beans or powdered instant coffee has been developed and widely used. However, such a diluting coffee composition tends to reduce the aroma peculiar to coffee during production. Therefore, as a diluting coffee composition having an enhanced aroma peculiar to coffee, for example, a diluting coffee composition containing a dry coffee extract component obtained by drying a coffee extract and a finely ground coffee bean component that has not been extracted ( Patent Document 1), a coffee composition comprising instant freeze-dried coffee and regular roasted finely ground coffee beans (Patent Document 2) has been proposed. In addition, soluble coffee powder obtained by drying an extract of roasted coffee beans, which is a soluble coffee powder having a specific particle size and a specific surface area, is finely pulverized to a specific particle size. It has been reported that the storage stability of roasted coffee bean fine powder can be improved by mixing it with fine powder to obtain a coffee powder composition (Patent Document 3). Furthermore, by incorporating a dried coffee extract and roasted coffee bean fine powder and controlling the amount ratio of a specific organic acid to be constant, a coffee composition for dilution having good acidity quality and aroma through the nose can be obtained. There is also a report that it can be obtained (Patent Document 4).
本発明者らは、焙煎コーヒー豆微粉と焙煎コーヒー豆抽出物の乾燥物とを含む希釈用コーヒー組成物を包装体に充填したインスタント製品を開発すべく検討を行ったところ、このような希釈用コーヒー組成物は流動性が悪いため、包装体へ充填する際に充填機内での目詰りや、包装体への充填量のバラツキ等を生じ、生産性が著しく低下することが判明した。
本発明の課題は、流動性の改善された希釈用コーヒー組成物を提供することにある。
The present inventors have studied to develop an instant product in which a packaging is filled with a coffee composition for dilution containing roasted coffee bean fine powder and a dried product of roasted coffee bean extract. Since the coffee composition for dilution has poor fluidity, it has been found that when the coffee composition is filled in the package, clogging in the filling machine, variation in the filling amount in the package, and the like occur, and the productivity is significantly lowered.
An object of the present invention is to provide a coffee composition for dilution with improved fluidity.
本発明者らは、前記希釈用コーヒー組成物の流動性について検討したところ、流動性の悪化は主に焙煎コーヒー豆微粉に起因するとの知見を得た。一方、焙煎コーヒー豆抽出物の乾燥物においては、その粒子の形態が球形であると流動性に優れるものの、造粒に供することにより非球形とした場合は流動性が低下するとの知見を得た。そして、焙煎コーヒー豆微粉に対して、流動性に優れる焙煎コーヒー豆抽出物の球形乾燥物を組み合わせても希釈用コーヒー組成物の流動性は改善されないが、意外にも、流動性の低い焙煎コーヒー豆抽出物の非球形造粒物を組み合わせた上で、メジアン径を制御することにより、希釈用コーヒー組成物の流動性を改善できることを見出した。 When the present inventors examined the fluidity of the diluted coffee composition, they found that the deterioration of the fluidity was mainly caused by roasted coffee bean fine powder. On the other hand, in the dried product of roasted coffee bean extract, it was found that the fluidity is excellent when the morphology of the particles is spherical, but the fluidity is reduced when the particles are made non-spherical by being subjected to granulation. It was. Even if the spherical dried product of the roasted coffee bean extract having excellent fluidity is combined with the roasted coffee bean fine powder, the fluidity of the coffee composition for dilution is not improved, but the fluidity is surprisingly low. It has been found that the fluidity of the coffee composition for dilution can be improved by controlling the median diameter in combination with the non-spherical granules of the roasted coffee bean extract.
すなわち、本発明は、次の成分（Ａ）及び（Ｂ）；
（Ａ）焙煎コーヒー豆微粉、及び
（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物
を含み、メジアン径が４０μｍ以上である、希釈用コーヒー組成物を提供するものである。
That is, the present invention describes the following components (A) and (B);
Provided is a coffee composition for dilution containing (A) fine powder of roasted coffee beans and (B) non-spherical granules of an extract of roasted coffee beans and having a median diameter of 40 μm or more.
本発明はまた、次の工程（Ｉ）、（II）及び（III）を含む、希釈用コーヒー組成物の製造方法を提供するものである。
（Ｉ）焙煎コーヒー豆を粉砕し、（Ａ）焙煎コーヒー豆微粉を得る工程
（II）焙煎コーヒー豆抽出物を乾燥及び造粒し、（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物を得る工程
（III）（Ａ）焙煎コーヒー豆微粉と（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物とを混合する工程
The present invention also provides a method for producing a coffee composition for dilution, which comprises the following steps (I), (II) and (III).
(I) Crushing roasted coffee beans, (A) Obtaining roasted coffee bean fine powder (II) Drying and granulating the roasted coffee bean extract, (B) Non-spherical shape of the roasted coffee bean extract Step of obtaining granulated product (III) (A) Step of mixing roasted coffee bean fine powder and (B) non-spherical granulated product of roasted coffee bean extract
本発明によれば、流動性の改善された希釈用コーヒー組成物を提供することができ、またそのような希釈用コーヒー組成物を簡便な操作で効率よく製造することができる。 According to the present invention, it is possible to provide a coffee composition for dilution having improved fluidity, and it is possible to efficiently produce such a coffee composition for dilution by a simple operation.
〔希釈用コーヒー組成物〕
本明細書において「希釈用コーヒー組成物」とは、水やミルク等の液体で希釈した後、即座に飲用可能なインスタント製品をいう。本発明の希釈用コーヒー組成物は、固形分量が通常９５質量％以上、好ましくは９７質量％以上である。なお、かかる固形分量の上限は特に限定されず、１００質量％であってもよい。ここで、本明細書において「固形分量」とは、試料を１０５℃の電気恒温乾燥機で３時間乾燥して揮発物質を除いた残分の質量をいう
[Coffee composition for dilution]
As used herein, the term "diluting coffee composition" refers to an instant product that can be immediately drunk after being diluted with a liquid such as water or milk. The coffee composition for dilution of the present invention usually has a solid content of 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, the term "solid content" as used herein means the mass of the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.
〔成分（Ａ）：焙煎コーヒー豆微粉〕
本発明の希釈用コーヒー組成物は、成分（Ａ）として焙煎コーヒー豆微粉を含有する。ここで、本明細書において「焙煎コーヒー豆微粉」とは、焙煎コーヒー豆の微細な粒子をいう。
成分（Ａ）のメジアン径は、香り増強の観点から、１μｍ以上が好ましく、２μｍ以上がより好ましく、５μｍ以上が更に好ましく、また流動性改善の観点から、後述の成分（Ｂ）のメジアン径より小さいことが好ましく、例えば、１００μｍ以下、好ましくは７０μｍ以下、より好ましく４０μｍ以下である。成分（Ａ）のメジアン径の範囲としては、例えば、１〜１００μｍ、好ましくは２〜７０μｍ、より好ましくは５〜４０μｍである。ここで、本明細書において「メジアン径」とは、試料の粒度分布を体積基準で作成したときに積算分布曲線の５０％に相当する粒子径（ｄ50）を意味し、具体的には、後掲の実施例に記載の方法により測定することができる。
[Ingredient (A): Roasted coffee bean fine powder]
The diluting coffee composition of the present invention contains roasted coffee bean fine powder as the component (A). Here, in the present specification, "roasted coffee bean fine particles" means fine particles of roasted coffee beans.
The median diameter of the component (A) is preferably 1 μm or more, more preferably 2 μm or more, further preferably 5 μm or more from the viewpoint of enhancing the scent, and more preferably than the median diameter of the component (B) described later from the viewpoint of improving fluidity. It is preferably small, for example, 100 μm or less, preferably 70 μm or less, and more preferably 40 μm or less. The range of the median diameter of the component (A) is, for example, 1 to 100 μm, preferably 2 to 70 μm, and more preferably 5 to 40 μm. Here, in the present specification, the "median diameter" means a particle diameter (d 50 ) corresponding to 50% of the integrated distribution curve when the particle size distribution of the sample is prepared on a volume basis. It can be measured by the method described in the examples below.
成分（Ａ）の焙煎度は、香りの観点から、Ｌ値として、１０以上が好ましく、１３以上がより好ましく、１５以上が更に好ましく、そして４０以下が好ましく、３５以下がより好ましく、３０以下が更に好ましく、２６以下がより更に好ましく、２２以下がより更に好ましい。かかるＬ値の範囲としては、好ましくは１０〜４０、より好ましくは１３〜３５、更に好ましくは１３〜３０、より更に好ましくは１５〜２６、より更に好ましくは１５〜２２である。本発明においては、焙煎度の異なるコーヒー豆を２種以上使用することもできる。焙煎度の異なるコーヒー豆を２種以上使用する場合、焙煎コーヒー豆の焙煎度は、使用する焙煎コーヒー豆のＬ値に、当該焙煎コーヒー豆の含有質量比を乗じた値の総和とする。ここで、本明細書において「Ｌ値」とは、黒をＬ値０とし、また白をＬ値１００として、焙煎コーヒー豆の明度を色差計で測定したものである。なお、コーヒー豆の焙煎方法及び焙煎条件は特に限定されない。 From the viewpoint of aroma, the degree of roasting of the component (A) is preferably 10 or more, more preferably 13 or more, further preferably 15 or more, and more preferably 40 or less, more preferably 35 or less, and more preferably 30 or less. Is even more preferable, 26 or less is even more preferable, and 22 or less is even more preferable. The range of the L value is preferably 10 to 40, more preferably 13 to 35, still more preferably 13 to 30, still more preferably 15 to 26, and even more preferably 15 to 22. In the present invention, two or more types of coffee beans having different degrees of roasting can be used. When two or more types of coffee beans with different roasting degrees are used, the roasting degree of the roasted coffee beans is the value obtained by multiplying the L value of the roasted coffee beans to be used by the content mass ratio of the roasted coffee beans. Let it be the sum. Here, in the present specification, the "L value" is obtained by measuring the brightness of roasted coffee beans with a color difference meter, where black is L value 0 and white is L value 100. The roasting method and roasting conditions of coffee beans are not particularly limited.
成分（Ａ）の豆種としては、例えば、アラビカ種、ロブスタ種、リベリカ種、アラブスタ種等が挙げられる。また、産地としては特に限定されないが、例えば、ブラジル、コロンビア、タンザニア、モカ、キリマンジャロ、マンデリン、ブルーマウンテン、グァテマラ、ベトナム、インドネシア等を挙げることができる。本発明においては、豆種、産地の異なる焙煎コーヒー豆を１種又は２種以上使用することもできる。 Examples of the bean species of the component (A) include Arabica species, Robusta species, Coffea liberica species, Arabsta species and the like. The production area is not particularly limited, and examples thereof include Brazil, Colombia, Tanzania, Mocha, Kilimanjaro, Mandelin, Blue Mountain, Guatemala, Vietnam, and Indonesia. In the present invention, one or more kinds of roasted coffee beans having different bean types and production areas can be used.
〔成分（Ｂ）：焙煎コーヒー豆抽出物の非球形造粒物〕
本発明の希釈用コーヒー組成物は、成分（Ｂ）として、焙煎コーヒー豆抽出物の非球形造粒物を含有する。ここで、本明細書において「焙煎コーヒー豆抽出物の非球形造粒物」とは、焙煎コーヒー豆抽出物を乾燥及び造粒に供することにより得られる造粒物であって、造粒物中に、２個以上の略球形の粒子が接合してなる凹凸形状を有する粒子（非球形粒子）が存在するものをいう。なお、造粒物が非球形であるか否かは、光学顕微鏡を用いて５０〜２００倍程度の倍率で造粒物中に含まれる粒子の形状を観察し、非球形粒子が存在するか否かに基づいて判断する。
本発明で使用する非球形造粒物としては、非球形造粒物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したとき、非球形造粒物中に非球形粒子が、好ましくは３０個以上、より好ましくは５０個以上、更に好ましくは８０個以上含まれているものが流動性改善の観点から望ましい。
[Ingredient (B): Non-spherical granules of roasted coffee bean extract]
The diluting coffee composition of the present invention contains the non-spherical granules of the roasted coffee bean extract as the component (B). Here, in the present specification, the "non-spherical granulated product of roasted coffee bean extract" is a granulated product obtained by subjecting the roasted coffee bean extract to drying and granulation, and is granulated. It means that particles having an uneven shape (non-spherical particles) formed by joining two or more substantially spherical particles are present in an object. Whether or not the granulated product is non-spherical is determined by observing the shape of the particles contained in the granulated product at a magnification of about 50 to 200 times using an optical microscope and whether or not the non-spherical particles are present. Judgment based on
As the non-spherical granules used in the present invention, 100 particles contained in the non-spherical granules are randomly selected and observed at a magnification of 100 times using an optical microscope. From the viewpoint of improving fluidity, it is desirable that the substance contains 30 or more, more preferably 50 or more, and even more preferably 80 or more non-spherical particles.
本発明の希釈用コーヒー組成物には、成分（Ｃ）として焙煎コーヒー豆抽出物の乾燥物が含まれていても構わない。ここで、本明細書において「焙煎コーヒー豆抽出物の乾燥物」とは、焙煎コーヒー豆抽出物を乾燥したものであって、造粒に供していないものをいう。 The diluted coffee composition of the present invention may contain a dried product of roasted coffee bean extract as the component (C). Here, in the present specification, the “dried product of roasted coffee bean extract” refers to a dried product of roasted coffee bean extract that has not been subjected to granulation.
成分（Ｂ）のメジアン径は、流動性改善の観点から、成分（Ａ）のメジアン径より大きいことが好ましく、例えば、４０μｍ以上、好ましくは１００μｍ以上、より好ましくは１１５μｍ以上、更に好ましくは１３０μｍ以上であり、また溶解性の観点から、１０００μｍ以下が好ましく、５００μｍ以下がより好ましく、３００μｍ以下が更に好ましい。成分（Ｂ）のメジアン径の範囲としては、例えば、４０〜１０００μｍ、好ましくは１００〜１０００μｍ、より好ましくは１１５〜５００μｍ、更に好ましくは１３０〜３００μｍである。 The median diameter of the component (B) is preferably larger than the median diameter of the component (A) from the viewpoint of improving fluidity, for example, 40 μm or more, preferably 100 μm or more, more preferably 115 μm or more, still more preferably 130 μm or more. From the viewpoint of solubility, 1000 μm or less is preferable, 500 μm or less is more preferable, and 300 μm or less is further preferable. The range of the median diameter of the component (B) is, for example, 40 to 1000 μm, preferably 100 to 1000 μm, more preferably 115 to 500 μm, and further preferably 130 to 300 μm.
成分（Ｂ）及び成分（Ｃ）の製造に使用される焙煎コーヒー豆の豆種及び産地としては、（Ａ）焙煎コーヒー豆微粉と同様のものを挙げることができる。本発明においては、豆種、産地又は焙煎度の異なる焙煎コーヒー豆を１種又は２種以上使用してもよい。 Examples of the bean species and production area of the roasted coffee beans used in the production of the component (B) and the component (C) include those similar to those of the (A) roasted coffee bean fine powder. In the present invention, one or two or more types of roasted coffee beans having different bean types, production areas or roasting degrees may be used.
本発明の希釈用コーヒー組成物は、成分（Ａ）と成分（Ｂ）の含有割合が、流動性改善の観点から、質量比[（Ａ）／（Ｂ）]として０．１以下であることが好ましく、０．０７以下がより好ましく、０．０５以下が更に好ましい。また、かかる質量比[（Ａ）／（Ｂ）]は、コーヒー風味の観点から、０．００１以上が好ましく、０．００５以上がより好ましく、０．０１以上が更に好ましい。かかる質量比[（Ａ）／（Ｂ）]の範囲としては、好ましくは０．００１〜０．１、より好ましくは０．００５〜０．０７、更に好ましくは０．０１〜０．０５である。 In the coffee composition for dilution of the present invention, the content ratio of the component (A) and the component (B) is 0.1 or less as a mass ratio [(A) / (B)] from the viewpoint of improving fluidity. Is preferable, 0.07 or less is more preferable, and 0.05 or less is further preferable. Further, the mass ratio [(A) / (B)] is preferably 0.001 or more, more preferably 0.005 or more, still more preferably 0.01 or more, from the viewpoint of coffee flavor. The range of the mass ratio [(A) / (B)] is preferably 0.001 to 0.1, more preferably 0.005 to 0.07, and further preferably 0.01 to 0.05. ..
本発明の希釈用コーヒー組成物中の成分（Ａ）の含有量は、質量比[（Ａ）／（Ｂ）]が上記割合になれば特に限定されないが、香りの観点から、希釈用コーヒー組成物中に、０．１質量％以上が好ましく、０．５質量％以上がより好ましく、１質量％以上が更に好ましく、また流動性改善の観点から、１０質量％以下が好ましく、７質量％以下がより好ましく、５質量％以下が更に好ましい。成分（Ａ）の含有量の範囲としては、本発明の希釈用コーヒー組成物中に、好ましくは０．１〜１０質量％、より好ましくは０．５〜７質量％、更に好ましくは１〜５質量％である。 The content of the component (A) in the diluting coffee composition of the present invention is not particularly limited as long as the mass ratio [(A) / (B)] is the above ratio, but from the viewpoint of aroma, the diluting coffee composition 0.1% by mass or more is preferable, 0.5% by mass or more is more preferable, 1% by mass or more is further preferable, and 10% by mass or less is preferable, and 7% by mass or less is preferable from the viewpoint of improving fluidity. Is more preferable, and 5% by mass or less is further preferable. The content of the component (A) is preferably 0.1 to 10% by mass, more preferably 0.5 to 7% by mass, still more preferably 1 to 5 in the coffee composition for dilution of the present invention. It is mass%.
また、本発明の希釈用コーヒー組成物中の成分（Ｂ）の含有量は、質量比[（Ａ）／（Ｂ）]が上記割合になれば特に限定されないが、流動性の観点から希釈用コーヒー組成物中に、３０質量％以上が好ましく、４０質量％以上がより好ましく、５０質量％以上が更に好ましい。希釈用コーヒー組成物中の成分（Ｂ）の含有量の上限値は適宜選択可能であるが、希釈用コーヒー組成物が成分（Ｃ）を含まない場合には、香りの観点から、成分（Ｂ）の含有量は、９９．９質量％以下が好ましく、９９．５質量％以下がより好ましく、９９質量％以下が更に好ましい。成分（Ｂ）の含有量の範囲としては、本発明の希釈用コーヒー組成物中に、好ましくは３０〜９９．９質量％、より好ましくは４０〜９９．５質量％、更に好ましくは５０〜９９質量％である。
また、希釈用コーヒー組成物が成分（Ｃ）を含む場合には、香りの観点から、成分（Ｂ）の含有量は、９７質量％以下が好ましく、９５質量％以下がより好ましく、９３質量％以下が更に好ましい。かかる場合の成分（Ｂ）の含有量の範囲としては、本発明の希釈用コーヒー組成物中に、好ましくは３０〜９７質量％、より好ましくは４０〜９５質量％、更に好ましくは５０〜９３質量％である。
The content of the component (B) in the coffee composition for dilution of the present invention is not particularly limited as long as the mass ratio [(A) / (B)] is the above ratio, but for dilution from the viewpoint of fluidity. In the coffee composition, 30% by mass or more is preferable, 40% by mass or more is more preferable, and 50% by mass or more is further preferable. The upper limit of the content of the component (B) in the coffee composition for dilution can be appropriately selected, but when the coffee composition for dilution does not contain the component (C), the component (B) is considered from the viewpoint of aroma. ) Is preferably 99.9% by mass or less, more preferably 99.5% by mass or less, and further preferably 99% by mass or less. The content of the component (B) is preferably 30 to 99.9% by mass, more preferably 40 to 99.5% by mass, and further preferably 50 to 99% by mass in the coffee composition for dilution of the present invention. It is mass%.
When the coffee composition for dilution contains the component (C), the content of the component (B) is preferably 97% by mass or less, more preferably 95% by mass or less, and 93% by mass from the viewpoint of aroma. The following is more preferable. In such a case, the content of the component (B) is preferably 30 to 97% by mass, more preferably 40 to 95% by mass, still more preferably 50 to 93% by mass in the coffee composition for dilution of the present invention. %.
本発明の希釈用コーヒー組成物は、成分（Ｃ）と成分（Ｂ）の含有割合が、流動性改善の観点から、質量比[（Ｃ）／（Ｂ）]として４以下であることが好ましく、２以下がより好ましく、１．５以下が更に好ましい。また、かかる質量比[（Ｃ）／（Ｂ）]は、０であっても良いが、香りの観点から、０．０１以上であっても構わない。 In the coffee composition for dilution of the present invention, the content ratio of the component (C) and the component (B) is preferably 4 or less as a mass ratio [(C) / (B)] from the viewpoint of improving fluidity. 2, 2 or less is more preferable, and 1.5 or less is further preferable. Further, the mass ratio [(C) / (B)] may be 0, but may be 0.01 or more from the viewpoint of fragrance.
本発明の希釈用コーヒー組成物が成分（Ｃ）を含む場合には、香りの観点から、成分（Ｃ）の含有量は、希釈用コーヒー組成物中に、例えば０．００１質量％以上、好ましくは１質量％以上、更に好ましくは３質量％以上とすることができる。また流動性改善の観点から、成分（Ｃ）の含有量は、７０質量％以下が好ましく、６０質量％以下がより好ましく、５０質量％以下が更に好ましい。 When the diluting coffee composition of the present invention contains the component (C), the content of the component (C) is preferably 0.001% by mass or more in the diluting coffee composition from the viewpoint of aroma. Can be 1% by mass or more, more preferably 3% by mass or more. From the viewpoint of improving fluidity, the content of the component (C) is preferably 70% by mass or less, more preferably 60% by mass or less, and further preferably 50% by mass or less.
本発明の希釈用コーヒー組成物中の成分（Ｂ）と成分（Ｃ）との合計含有量は、適宜選択可能であるが、流動性の観点から希釈用コーヒー組成物中に、７０質量％以上が好ましく、８０質量％以上がより好ましく、９０質量％以上が更に好ましく、また香りの観点から、９９．９質量％以下が好ましく、９９．５質量％以下がより好ましく、９９質量％以下が更に好ましい。 The total content of the component (B) and the component (C) in the diluted coffee composition of the present invention can be appropriately selected, but from the viewpoint of fluidity, 70% by mass or more is added to the diluted coffee composition. Is preferable, 80% by mass or more is more preferable, 90% by mass or more is further preferable, and from the viewpoint of fragrance, 99.9% by mass or less is more preferable, 99.5% by mass or less is more preferable, and 99% by mass or less is further preferable. preferable.
本発明の希釈用コーヒー組成物は、流動性改善の観点から、安息角が５０°以下であることが好ましく、４８°以下がより好ましく、４６°以下が更に好ましく、４５°以下がより更に好ましい。また、安息角の下限値は特に限定されないが、流動性改善の観点から、２０°以上が好ましく、３０°以上が更に好ましい。なお、安息角の測定は、後掲の実施例に記載の方法により測定することができる。 From the viewpoint of improving fluidity, the coffee composition for dilution of the present invention preferably has an angle of repose of 50 ° or less, more preferably 48 ° or less, further preferably 46 ° or less, still more preferably 45 ° or less. .. The lower limit of the angle of repose is not particularly limited, but from the viewpoint of improving fluidity, 20 ° or more is preferable, and 30 ° or more is more preferable. The angle of repose can be measured by the method described in Examples described later.
また、本発明の希釈用コーヒー組成物は、メジアン径が４０μｍ以上であるが、流動性改善の観点から、５０μｍ以上が好ましく、７０μｍ以上がより好ましく、１００μｍ以上が更に好ましい。また、メジアン径は、希釈時の溶解性の観点から、３０００μｍ以下が好ましく、１０００μｍ以下がより好ましく、５００μｍ以下が更に好ましく、３００μｍ以下がより更に好ましい。かかるメジアン径の範囲としては、好ましくは５０〜３０００μｍ、より好ましくは７０〜１０００μｍ、更に好ましくは１００〜５００μｍ、より更に好ましくは１００〜３００μｍである。 The dilution coffee composition of the present invention has a median diameter of 40 μm or more, but from the viewpoint of improving fluidity, it is preferably 50 μm or more, more preferably 70 μm or more, still more preferably 100 μm or more. The median diameter is preferably 3000 μm or less, more preferably 1000 μm or less, further preferably 500 μm or less, still more preferably 300 μm or less, from the viewpoint of solubility at the time of dilution. The range of the median diameter is preferably 50 to 3000 μm, more preferably 70 to 1000 μm, still more preferably 100 to 500 μm, and even more preferably 100 to 300 μm.
本発明の希釈用コーヒー組成物には、必要により、甘味料、乳成分、ココアパウダー、酸化防止剤、香料、色素、乳化剤、保存料、調味料、酸味料、アミノ酸、たんぱく質、植物油脂、ｐＨ調整剤、品質安定剤等の添加剤の１種又は２種以上を含有してもよい。 The diluting coffee composition of the present invention, if necessary, contains sweeteners, milk components, cocoa powder, antioxidants, flavors, pigments, emulsifiers, preservatives, seasonings, acidulants, amino acids, proteins, vegetable oils and fats, pH. It may contain one or more of additives such as regulators and quality stabilizers.
本発明の希釈用コーヒー組成物の製品形態としては、例えば、瓶等に容器詰し、飲用する際にカップ１杯分をスプーン等で計量するもの、１杯分を収容したカップタイプ、カップ１杯分毎に小分けしたもの等とすることができる。中でも、本発明の効果を享受しやすい点から、カップ１杯分毎に小分けしたものが好ましく、例えば、スティック包装したもの、ピロー包装したものを挙げることができる。 The product form of the coffee composition for dilution of the present invention includes, for example, a cup type in which one cup is weighed with a spoon or the like when it is packed in a bottle or the like and drunk, and a cup type containing one cup. It can be divided into small portions for each cup. Among them, from the viewpoint that the effects of the present invention can be easily enjoyed, those subdivided into cups are preferable, and examples thereof include stick-wrapped and pillow-wrapped ones.
本発明の希釈用コーヒー組成物は適宜の方法で製造することができるが、例えば、次の方法を挙げることができる。 The coffee composition for dilution of the present invention can be produced by an appropriate method, and examples thereof include the following methods.
〔希釈用コーヒー組成物の製造方法〕
本発明の希釈用コーヒー組成物の製造方法は、工程（Ｉ）、（II）及び（III）を含むものである。工程（Ｉ）及び工程（II）は、任意の順序で行うことができる。以下、各工程について詳細に説明する。
[Manufacturing method of coffee composition for dilution]
The method for producing a coffee composition for dilution of the present invention includes steps (I), (II) and (III). Step (I) and step (II) can be performed in any order. Hereinafter, each step will be described in detail.
＜工程（Ｉ）＞
工程（Ｉ）は、焙煎コーヒー豆を粉砕し、（Ａ）焙煎コーヒー豆微粉を得る工程である。
粉砕に使用する焙煎コーヒー豆の豆種、産地及び焙煎度の具体的構成は、希釈用コーヒー組成物の（Ａ）焙煎コーヒー豆微粉において説明したとおりである。また、豆種、産地又は焙煎度の異なる焙煎コーヒー豆を１種又は２種以上使用することもできる。
<Step (I)>
Step (I) is a step of crushing roasted coffee beans and (A) obtaining roasted coffee bean fine powder.
The specific composition of the bean type, the place of origin, and the degree of roasting of the roasted coffee beans used for crushing is as described in (A) Roasted coffee bean fine powder of the coffee composition for dilution. In addition, one or more types of roasted coffee beans having different bean types, production areas, or roasting degrees can be used.
（Ａ）焙煎コーヒー豆微粉は、焙煎コーヒー豆を粉砕して得ることができる。粉砕は通常、常温（２０±１５℃）で行うことができるが、粉砕する前に焙煎コーヒー豆を−５℃以下に冷却しても構わない。焙煎コーヒー豆の冷却は、例えば、焙煎コーヒー豆を液体窒素、ドライアイス等に接触させればよく、これらに接触させて焙煎コーヒー豆を凍結させることが好ましい。
粉砕に使用する装置として、例えば、カッターミル、ハンマーミル、ジェットミル、インパクトミル、ウィレー粉砕機、グラインダー等が挙げられる。
(A) Roasted coffee bean fine powder can be obtained by crushing roasted coffee beans. The crushing can usually be performed at room temperature (20 ± 15 ° C.), but the roasted coffee beans may be cooled to −5 ° C. or lower before crushing. For cooling the roasted coffee beans, for example, the roasted coffee beans may be brought into contact with liquid nitrogen, dry ice, or the like, and it is preferable to bring the roasted coffee beans into contact with them to freeze the roasted coffee beans.
Examples of the device used for crushing include a cutter mill, a hammer mill, a jet mill, an impact mill, a willley crusher, a grinder and the like.
このようにして、希釈用コーヒー組成物の成分（Ａ）において説明したメジアン径を有する焙煎コーヒー豆微粉を得ることができるが、所望のメジアン径の焙煎コーヒー豆微粉を得るために、篩分けして採取してもよい。なお、分級操作には、例えば、Ｔｙｌｅｒ製（ＪＩＳ Ｚ ８８０１-１）の篩を用いることができる。 In this way, the roasted coffee bean fine powder having the median diameter described in the component (A) of the coffee composition for dilution can be obtained, but in order to obtain the roasted coffee bean fine powder having a desired median diameter, a sieve is obtained. It may be collected separately. For the classification operation, for example, a sieve manufactured by Tyler (JIS Z 8801-1) can be used.
＜工程（II）＞
工程（II）は、焙煎コーヒー豆抽出物を乾燥及び造粒し、（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物を得る工程である。
焙煎コーヒー豆抽出物としては、焙煎コーヒー豆から抽出したもの、インスタントコーヒーの水溶液等が挙げられ、これらの活性炭処理物であってもよい。
焙煎コーヒー豆抽出物は、当該コーヒー抽出物１００ｇ当たり焙煎コーヒー豆を生豆換算で、好ましくは１ｇ以上、より好ましくは２．５ｇ以上、更に好ましくは５ｇ以上使用しているものである。ここで、生豆換算値は、焙煎コーヒー豆１ｇが生コーヒー豆１．３ｇに相当するものとする（改訂新版・ソフトドリンクス、監修：全国清涼飲料工業会、発行：光琳、平成元年１２月２５日発行 ４２１頁記載）。
<Process (II)>
Step (II) is a step of drying and granulating the roasted coffee bean extract, and (B) obtaining a non-spherical granulated product of the roasted coffee bean extract.
Examples of the roasted coffee bean extract include those extracted from roasted coffee beans, an aqueous solution of instant coffee, and the like, and these activated carbon treated products may be used.
The roasted coffee bean extract uses roasted coffee beans per 100 g of the coffee extract in terms of raw beans, preferably 1 g or more, more preferably 2.5 g or more, and further preferably 5 g or more. Here, in terms of raw bean conversion value, 1 g of roasted coffee beans is equivalent to 1.3 g of raw coffee beans (revised new edition, soft drinks, supervision: Japan Soft Drink Association, published by Korin, 1989. Published on December 25, p. 421).
抽出方法及び抽出条件は特に限定されず、公知の方法及び条件で行うことが可能であるが、多段階抽出法を採用することもできる。ここで、本明細書において「多段階抽出法」とは、複数の独立した抽出塔を配管で直列につないだ装置を用いる抽出方法をいい、より具体的には、複数の独立した抽出塔に焙煎コーヒー豆をそれぞれ投入し、１段階目の抽出塔に抽出溶媒を供給して該抽出塔からコーヒー抽出液を排出させ、該コーヒー抽出液を次段階目の抽出塔に供給するという操作を繰り返し行い、最終段階の抽出塔から排出されたコーヒー抽出液を回収する抽出方法をいう。抽出は常圧下でも、加圧下でも構わない。 The extraction method and extraction conditions are not particularly limited, and known methods and conditions can be used, but a multi-step extraction method can also be adopted. Here, in the present specification, the "multi-stage extraction method" refers to an extraction method using a device in which a plurality of independent extraction towers are connected in series by a pipe, and more specifically, a plurality of independent extraction towers. The operation of adding each roasted coffee bean, supplying the extraction solvent to the first-stage extraction tower, discharging the coffee extract from the extraction tower, and supplying the coffee extract to the next-stage extraction tower is performed. An extraction method in which the coffee extract discharged from the extraction tower at the final stage is collected by repeating the process. The extraction may be under normal pressure or under pressure.
抽出に使用する焙煎コーヒー豆の豆種及び産地の具体的構成は、希釈用コーヒー組成物の（Ａ）焙煎コーヒー豆微粉において説明したとおりである。また、抽出に使用する焙煎コーヒー豆の焙煎度は、Ｌ値として、好ましくは１０〜６０、より好ましくは１３〜４０、更に好ましくは１５〜３５、より更に好ましくは２０〜３２である。本発明においては、豆種、産地、又は焙煎度の異なるコーヒー豆を１種又は２種以上混合して使用することもできる。焙煎度の異なるコーヒー豆を混合して使用する場合、焙煎コーヒー豆の焙煎度は、使用する焙煎コーヒー豆のＬ値に、当該焙煎コーヒー豆の含有質量比を乗じた値の総和とする。 The specific composition of the bean species and the production area of the roasted coffee beans used for extraction is as described in (A) Roasted coffee bean fine powder of the coffee composition for dilution. The degree of roasting of the roasted coffee beans used for extraction is preferably 10 to 60, more preferably 13 to 40, still more preferably 15 to 35, and even more preferably 20 to 32 as the L value. In the present invention, one or a mixture of two or more coffee beans having different bean species, production areas, or roasting degrees can be used. When coffee beans with different roasting degrees are mixed and used, the roasting degree of the roasted coffee beans is the value obtained by multiplying the L value of the roasted coffee beans used by the content mass ratio of the roasted coffee beans. Let it be the sum.
焙煎コーヒー豆抽出物の乾燥及び造粒は、焙煎コーヒー豆抽出物の乾燥後、造粒すればよい。焙煎コーヒー豆抽出物の乾燥により乾燥物が形成され、造粒により非球形造粒物を形成することができる。また、乾燥と造粒とを略同時に行ってもよく、例えば、乾燥機構と造粒機構とを内蔵した装置を使用することができる。なお、造粒は、乾式でも、湿式でもよく、適宜選択することができる。 The roasted coffee bean extract may be dried and granulated after the roasted coffee bean extract has been dried. A dried product is formed by drying the roasted coffee bean extract, and a non-spherical granulated product can be formed by granulation. Further, drying and granulation may be performed substantially at the same time, and for example, an apparatus having a drying mechanism and a granulation mechanism can be used. The granulation may be a dry type or a wet type, and can be appropriately selected.
乾燥方法としては、例えば、噴霧乾燥、凍結乾燥等が挙げられ、焙煎コーヒー豆抽出物として濃縮したものを使用してもよい。中でも、乾燥物中の粒子の形状を略球形としやすい点で、噴霧乾燥が好ましい。
噴霧乾燥は、向流又は並流気流中に焙煎コーヒー豆抽出物を噴霧し、液滴と気流との間の熱と物質の移動によって焙煎コーヒー豆抽出物の乾燥物を得ることができる。
凍結乾燥は、低温で冷凍し粉砕した後、更に真空状態で少量の熱を加えることができる。この場合，氷は水にならず、そのまま昇華するため、焙煎コーヒー豆抽出物の乾燥物が残り、この乾燥物は熱履歴が小さいため風味が損なわれ難い。
乾燥温度は適宜設定可能であるが、例えば、噴霧乾燥法では通常５０〜１２０℃であり、また凍結乾燥では通常−５０〜５０℃である。
Examples of the drying method include spray drying, freeze drying and the like, and a concentrated roasted coffee bean extract may be used. Above all, spray drying is preferable because the shape of the particles in the dried product tends to be substantially spherical.
Spray drying allows the roasted coffee bean extract to be sprayed into a countercurrent or parallel stream, and the transfer of heat and mass between the droplets and the stream gives a dried roasted coffee bean extract. ..
In freeze-drying, after freezing at a low temperature and pulverizing, a small amount of heat can be further applied in a vacuum state. In this case, the ice does not become water and sublimates as it is, so that a dried product of the roasted coffee bean extract remains, and since this dried product has a small heat history, the flavor is not easily impaired.
The drying temperature can be set as appropriate, but for example, it is usually 50 to 120 ° C. in the spray drying method and -50 to 50 ° C. in the freeze drying method.
造粒方法としては、例えば、噴霧造粒、流動層造粒、圧縮造粒、転動造粒、撹拌造粒、押出造粒、粉末被覆造粒を挙げることができる。中でも、非球形造粒物を形成しやすい点で、噴霧造粒、流動層造粒、圧縮造粒、転動造粒が好ましい。
噴霧造粒は、焙煎コーヒー豆抽出物の乾燥物を回転ディスク等により噴霧させ、大気中で乾燥造粒することで、焙煎コーヒー豆抽出物の非球形造粒物を形成することができる。
流動層造粒は、焙煎コーヒー豆抽出物の乾燥物を流動化させ、必要によりバインダーを流動層中に噴霧し、加熱した空気流を流動層内に通過させて焙煎コーヒー豆抽出物の非球形造粒物を得ることができる。
圧縮造粒は、１対のロール間に焙煎コーヒー豆抽出物の乾燥物を供給し、ロールの回転によって乾燥物が圧縮され、ロール表面に彫られた凹状のポケットにより一定大きさの非球形造粒物を得ることができる。
転動造粒法、傾斜した円形容器を一定速度で回転させつつ、焙煎コーヒー豆抽出物の乾燥物を供給するとともに，必要によりバインダーを適量添加することで、焙煎コーヒー豆抽出物の非球形造粒物を形成することができる。
造粒の温度及び時間は造粒法により適宜設定可能であるが、例えば、流動層造粒では、通常排風温度が２０〜５０℃で３０〜１２０分、また転動造粒では通常２０〜６０℃で３０〜１２０分である。
Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, and powder-coated granulation. Of these, spray granulation, fluidized bed granulation, compression granulation, and rolling granulation are preferable in that non-spherical granules can be easily formed.
In spray granulation, a non-spherical granule of roasted coffee bean extract can be formed by spraying a dried product of roasted coffee bean extract with a rotating disk or the like and then drying and granulating in the air. ..
In fluidized bed granulation, the dried product of the roasted coffee bean extract is fluidized, a binder is sprayed into the fluidized bed if necessary, and a heated air stream is passed through the fluidized bed to allow the roasted coffee bean extract to flow. A non-spherical granule can be obtained.
Compressed granulation supplies a dried product of roasted coffee bean extract between a pair of rolls, the dried product is compressed by the rotation of the rolls, and a non-spherical shape of a certain size is provided by concave pockets carved on the surface of the rolls. Granulated products can be obtained.
Rolling granulation method, while rotating an inclined circular container at a constant speed, the dried product of the roasted coffee bean extract is supplied, and if necessary, an appropriate amount of binder is added to prevent the roasted coffee bean extract. Spherical granules can be formed.
The temperature and time of granulation can be appropriately set by the granulation method. For example, in fluidized bed granulation, the exhaust air temperature is usually 20 to 50 ° C. for 30 to 120 minutes, and in rolling granulation, it is usually 20 to 20 to. 30-120 minutes at 60 ° C.
このようにして、希釈用コーヒー組成物の成分（Ｂ）において説明したメジアン径を有する焙煎コーヒー豆抽出物の非球形造粒物を得ることができるが、所望のメジアン径を有する非球形造粒物を得るために、粉砕しても、篩分けして採取してもよい。 In this way, the non-spherical granules of the roasted coffee bean extract having the median diameter described in the component (B) of the coffee composition for dilution can be obtained, but the non-spherical granules having the desired median diameter can be obtained. In order to obtain granules, they may be crushed or screened and collected.
＜工程（III）＞
工程（III）は、（Ａ）焙煎コーヒー豆微粉と（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物とを混合する工程である。
混合順序は特に限定されず、一方を他方に添加しても、両者を同時に添加してもよい。
また、混合方法としては、撹拌、震盪等の適宜の方法を採用することができるが、混合装置を使用しても構わない。混合装置の混合方式は、容器回転型でも、容器固定型でもよい。容器回転型として、例えば、水平円筒型、Ｖ型、ダブルコーン型、立方体型等を採用することができる。また、容器固定型として、例えば、リボン型、スクリュー型、円錐形スクリュー型、パドル型、流動層型、フィリップスブレンダ−等を採用することができる。
<Process (III)>
Step (III) is a step of mixing (A) roasted coffee bean fine powder and (B) non-spherical granules of roasted coffee bean extract.
The mixing order is not particularly limited, and one may be added to the other or both may be added at the same time.
Further, as the mixing method, an appropriate method such as stirring or shaking can be adopted, but a mixing device may be used. The mixing method of the mixing device may be a container rotating type or a container fixed type. As the container rotating type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type and the like can be adopted. Further, as the container fixing type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender and the like can be adopted.
混合温度は、風味の観点から、１０℃以上が好ましく、１５℃以上がより好ましく、２０℃以上が更に好ましく、そして５０℃以下が好ましく、４０℃以下がより好ましく、３０℃以下が更に好ましい。混合温度の範囲としては、好ましくは１０〜５０℃、より好ましくは１５〜４０℃、更に好ましくは２０〜３０℃である。
混合時間は、流動性の改善の観点から、５分以上が好ましく、１０分以上がより好ましく、１５分以上が更に好ましく、また生産効率の観点から、６０分以下が好ましく、４５分以下がより好ましく、３０分以下が更に好ましい。混合時間の範囲としては、好ましくは５〜６０分、より好ましくは１０〜４５分、更に好ましくは１５〜３０分である。
From the viewpoint of flavor, the mixing temperature is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, and further preferably 50 ° C. or lower, more preferably 40 ° C. or lower, still more preferably 30 ° C. or lower. The mixing temperature range is preferably 10 to 50 ° C, more preferably 15 to 40 ° C, and even more preferably 20 to 30 ° C.
From the viewpoint of improving fluidity, the mixing time is preferably 5 minutes or more, more preferably 10 minutes or more, further preferably 15 minutes or more, and from the viewpoint of production efficiency, preferably 60 minutes or less, more preferably 45 minutes or less. It is preferable, and 30 minutes or less is more preferable. The mixing time range is preferably 5 to 60 minutes, more preferably 10 to 45 minutes, and even more preferably 15 to 30 minutes.
（Ａ）焙煎コーヒー豆微粉と（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物との混合割合は、上述のとおりである The mixing ratio of (A) roasted coffee bean fine powder and (B) roasted coffee bean extract non-spherical granules is as described above.
このようにして、流動性に優れる本発明の希釈用コーヒー組成物を製造することができる。
また、本発明においては、工程（IV）として、得られた希釈用コーヒー組成物を包装体に充填する工程を更に有していてもよい。
包装体としては、ビン、缶、箱型容器、スティック型包装体、ピロー型包装体等を挙げることができる。中でも、本発明の効果を享受しやすい点で、スティック型包装体、ピロー型包装体が好ましい。なお、包装体に希釈用コーヒー組成物を充填する際には、包装体に適用される通常の充填方法を採用することが可能であり、市販の充填機を使用しても構わない。
In this way, the coffee composition for dilution of the present invention having excellent fluidity can be produced.
Further, in the present invention, as step (IV), a step of filling the package with the obtained diluted coffee composition may be further included.
Examples of the packaging include bottles, cans, box-type containers, stick-type packaging, pillow-type packaging, and the like. Of these, stick-type packages and pillow-type packages are preferable because the effects of the present invention can be easily enjoyed. When filling the packaging with the coffee composition for dilution, it is possible to adopt a usual filling method applied to the packaging, and a commercially available filling machine may be used.
１．安息角の測定
安息角の測定は、ホソカワミクロン製パウダーテスター（ＰＴ−Ｓ）を用いた。
1. 1. Measurement of the angle of repose The angle of repose was measured using a powder tester (PT-S) manufactured by Hosokawa Micron.
２．メジアン径の測定
メジアン径の測定は、ベックマンコールター製乾式粒度分布測定装置（ＬＳ１３−３２０）を用いた。そして、体積基準の粒度分布を取得し、平均粒子径ｄ５０の値を求めた。
2. 2. Measurement of median diameter The median diameter was measured using a dry particle size distribution measuring device (LS13-320) manufactured by Beckman Coulter. Then, to get the particle size distribution on the volume basis, it was determined value of the average particle diameter d 50.
３．充填誤差の評価
スライドマス式スティック自動補充充填機（ＦＣ−１０００；三光機械製）を用いて、希釈用コーヒー組成物のスティック包装品の質量に基づいて算出した。すなわち、連続充填開始後からカウントして、５０〜６９回目、１００〜１１９回目、１５０〜１６９回目、２００〜２１９回目のスティック包装品（計８０本）の質量を電子天秤にて計測し、そのばらつきを８０サンプルの平均サンプル質量に対する標準偏差（σ）を、下記式により求めた。
3. 3. Evaluation of filling error It was calculated based on the mass of the stick package of the coffee composition for dilution using a slide mass type stick automatic refill filling machine (FC-1000; manufactured by Sanko Machinery). That is, the masses of the 50th to 69th, 100th to 119th, 150th to 169th, and 200th to 219th stick packages (80 in total) are measured with an electronic balance, counting from the start of continuous filling. The standard deviation (σ) of the variation with respect to the average sample mass of 80 samples was calculated by the following formula.
〔式中、σは標準偏差を示し、Ｎは測定サンプル数を示し、iはサンプル番号を示し、xiはi番目のサンプル質量を示し、xaは平均サンプル質量を示す。〕 [In the equation, σ indicates the standard deviation, N indicates the number of measured samples, i indicates the sample number, xi indicates the i-th sample mass, and xa indicates the average sample mass. ]
そして、上記式より算出した標準偏差σ及び平均サンプル質量xaから、下記式により充填誤差を求めた。 Then, from the standard deviation σ calculated from the above formula and the average sample mass xa, the filling error was calculated by the following formula.
充填誤差[％]＝ σ／xa × １００ Filling error [%] = σ / xa × 100
参考例１
焙煎コーヒー豆抽出物の球形乾燥物
焙煎コーヒー豆を熱水抽出して得られた焙煎コーヒー豆抽出物を、乾燥固形分濃度４０〜５０質量％まで減圧濃縮した後、１７０℃の熱風で噴霧乾燥して焙煎コーヒー豆抽出物の球形乾燥物を得た。得られた乾燥物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したが、いずれも、２以上の略球形粒子が接合した非球形粒子ではなかった。
Reference example 1
Spherical dried product of roasted coffee bean extract The roasted coffee bean extract obtained by hot water extraction of roasted coffee beans is concentrated under reduced pressure to a dry solid content concentration of 40 to 50% by mass, and then hot air at 170 ° C. A spherical dried product of roasted coffee bean extract was obtained by spray-drying with. 100 particles contained in the obtained dried product were randomly selected and observed at a magnification of 100 times using an optical microscope, but none of them were non-spherical particles in which two or more substantially spherical particles were bonded. It was.
参考例２
焙煎コーヒー豆抽出物の非球形造粒物１
参考例１と同様操作により得られた焙煎コーヒー豆抽出物の濃縮物を、流動層内蔵型噴霧乾燥造粒機を用いて１５０℃で乾燥・造粒することで、焙煎コーヒー豆抽出物の非球形造粒物１を得た。得られた造粒物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したとき、非球形粒子は８０個以上であった。
Reference example 2
Non-spherical granules of roasted coffee bean extract 1
The roasted coffee bean extract obtained by the same operation as in Reference Example 1 is dried and granulated at 150 ° C. using a spray-drying granulator with a built-in fluidized bed to obtain the roasted coffee bean extract. Non-spherical granulated product 1 was obtained. When 100 particles contained in the obtained granulated product were randomly selected and observed at a magnification of 100 times using an optical microscope, the number of non-spherical particles was 80 or more.
参考例３
焙煎コーヒー豆微粉
焙煎コーヒー豆を液体窒素で冷却（凍結）した後、ハンマーミルを用いて粉砕し、焙煎コーヒー豆微粉を得た。
Reference example 3
Roasted coffee bean fine powder The roasted coffee beans were cooled (frozen) in liquid nitrogen and then pulverized using a hammer mill to obtain roasted coffee bean fine powder.
参考例４
焙煎コーヒー豆抽出物の非球形造粒物２
参考例１で得られた焙煎コーヒー豆抽出物の乾燥物を、バインダーとして水を用いて、３５℃で４５分間流動層造粒し、焙煎コーヒー豆抽出物の非球形造粒物２を得た。得られた造粒物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したとき、非球形粒子は８０個以上であった。
Reference example 4
Non-spherical granules of roasted coffee bean extract 2
The dried product of the roasted coffee bean extract obtained in Reference Example 1 was subjected to fluidized bed granulation at 35 ° C. for 45 minutes using water as a binder to obtain the non-spherical granulated product 2 of the roasted coffee bean extract. Obtained. When 100 particles contained in the obtained granulated product were randomly selected and observed at a magnification of 100 times using an optical microscope, the number of non-spherical particles was 80 or more.
参考例５
焙煎コーヒー豆抽出物の非球形造粒物３
参考例２で得られた焙煎コーヒー豆抽出物の非球形造粒物１を、目開き１５０μｍの篩で分級し、次いで目開き１５０μｍの篩をパスした造粒物を目開き７５μｍの篩で分級し、目開き７５μｍの篩の上に残った造粒物を回収し、粒径７５〜１５０μｍに調整された焙煎コーヒー豆抽出物の非球形造粒物３を得た。得られた造粒物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したとき、非球形粒子は８０個以上であった。
Reference example 5
Non-spherical granules of roasted coffee bean extract 3
The non-spherical granule 1 of the roasted coffee bean extract obtained in Reference Example 2 is classified with a sieve having an opening of 150 μm, and then the granulated product that has passed the sieve with an opening of 150 μm is passed through a sieve with an opening of 75 μm. After classification, the granulated product remaining on the sieve having a mesh size of 75 μm was collected to obtain a non-spherical granulated product 3 of a roasted coffee bean extract adjusted to a particle size of 75 to 150 μm. When 100 particles contained in the obtained granulated product were randomly selected and observed at a magnification of 100 times using an optical microscope, the number of non-spherical particles was 80 or more.
参考例６
焙煎コーヒー豆抽出物の非球形造粒物４
参考例２で得られた焙煎コーヒー豆抽出物の非球形造粒物１を、目開き１５０μｍの篩で分級し、次いで目開き１５０μｍの篩をパスした造粒物を目開き７５μｍの篩で分級し、目開き７５μｍの篩をパスした造粒物を回収し、粒径７５μｍ未満に調整された焙煎コーヒー豆抽出物の非球形造粒物４を得た。得られた造粒物中に含まれる粒子１００個を無作為に選択し、光学顕微鏡を用いて１００倍の倍率で観察したとき、非球形粒子は８０個以上であった。
Reference example 6
Non-spherical granules of roasted coffee bean extract 4
The non-spherical granule 1 of the roasted coffee bean extract obtained in Reference Example 2 is classified with a sieve having an opening of 150 μm, and then the granulated product that has passed the sieve with an opening of 150 μm is passed through a sieve with an opening of 75 μm. The granulated product that had been classified and passed through a sieve having a mesh size of 75 μm was collected to obtain a non-spherical granulated product 4 of a roasted coffee bean extract having a particle size adjusted to less than 75 μm. When 100 particles contained in the obtained granulated product were randomly selected and observed at a magnification of 100 times using an optical microscope, the number of non-spherical particles was 80 or more.
比較例１
参考例１で得た焙煎コーヒー豆抽出物の球形乾燥物１０２ｇを２０メッシュの篩を用いて分級し、２０メッシュパス品を回収して容器回転型混合機（寿工業製；ボーレコンテナミキサＬＭ―２０）に投入した。続いて、参考例３で得た焙煎コーヒー豆微粉３．２ｇを同様に２０メッシュの篩を用いて分級し、２０メッシュパス品を回収して前記混合機に投入した。これらの操作を１８回繰り返し行った。最後に、参考例１で得た焙煎コーヒー豆抽出物の球形乾燥物１０２ｇを２０メッシュの篩を用いて分級し、２０メッシュパス品を回収して前記混合機に投入し、混合機内に総計２ｋｇの粉体を仕込んだ。
次に、容器回転型混合機のフタを閉め、２５℃、回転速度２０ｒｐｍで２０分間混合した。混合後、容器回転型混合機のフタを開け、混合槽から希釈用コーヒー組成物を回収した。そして、回収した希釈用コーヒー組成物について安息角を測定した。その結果を表１に示す。
（充填工程）
スライドマス式スティック自動補充充填機（三光機械製；ＦＣ−１０００）の原料ホッパーに希釈用コーヒー組成物を投入し、１回当たりの充填量が４．６ｇとなるように計量マスを調整後、充填速度２４回／分にてスティック充填を行い、スティック包装された希釈用コーヒー組成物を得た。そして、スティック包装品について充填誤差を測定した。その結果を表１に示す。
Comparative Example 1
102 g of the spherical dried product of the roasted coffee bean extract obtained in Reference Example 1 is classified using a 20-mesh sieve, and the 20-mesh pass product is collected and a container rotary mixer (manufactured by Kotobuki Kogyo; Bole Container Mixer LM). It was put into -20). Subsequently, 3.2 g of the roasted coffee bean fine powder obtained in Reference Example 3 was similarly classified using a 20-mesh sieve, and a 20-mesh pass product was collected and put into the mixer. These operations were repeated 18 times. Finally, 102 g of the spherical dried product of the roasted coffee bean extract obtained in Reference Example 1 was classified using a 20-mesh sieve, and the 20-mesh pass product was collected and put into the mixer, and the total amount was put into the mixer. 2 kg of powder was charged.
Next, the lid of the container rotary mixer was closed, and the mixture was mixed at 25 ° C. and a rotation speed of 20 rpm for 20 minutes. After mixing, the lid of the rotary container mixer was opened, and the coffee composition for dilution was recovered from the mixing tank. Then, the angle of repose was measured for the recovered coffee composition for dilution. The results are shown in Table 1.
(Filling process)
After putting the coffee composition for dilution into the raw material hopper of the slide mass type stick automatic refill filling machine (manufactured by Sanko Machinery; FC-1000) and adjusting the weighing mass so that the filling amount per filling is 4.6 g. Stick filling was performed at a filling rate of 24 times / minute to obtain a stick-wrapped coffee composition for dilution. Then, the filling error of the stick package was measured. The results are shown in Table 1.
比較例２
焙煎コーヒー豆微粉と焙煎コーヒー豆抽出物の球形乾燥物とを表１に示す割合で配合したこと以外は、比較例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を表１に示す。
Comparative Example 2
After collecting the coffee composition for dilution by the same operation as in Comparative Example 1 except that the roasted coffee bean fine powder and the spherical dried product of the roasted coffee bean extract were mixed in the ratio shown in Table 1, stick packaging was performed. A coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 1.
実施例１
焙煎コーヒー豆抽出物の球形乾燥物の代わりに、焙煎コーヒー豆抽出物の非球形造粒物１を配合したこと以外は、比較例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を表１に示す。
Example 1
The coffee composition for dilution was recovered by the same operation as in Comparative Example 1 except that the non-spherical granule 1 of the roasted coffee bean extract was blended instead of the spherical dried product of the roasted coffee bean extract. Later, a stick-wrapped coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 1.
実施例２〜４
焙煎コーヒー豆微粉と焙煎コーヒー豆抽出物の非球形造粒物１とを表１に示す割合で配合したこと以外は、実施例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を表１に示す。
Examples 2-4
After recovering the coffee composition for dilution by the same operation as in Example 1 except that the roasted coffee bean fine powder and the non-spherical granulated product 1 of the roasted coffee bean extract were mixed in the ratio shown in Table 1. , A stick-wrapped coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 1.
実施例５
焙煎コーヒー豆抽出物の非球形造粒物１の代わりに、焙煎コーヒー豆抽出物の非球形造粒物２を配合したこと以外は、実施例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を、参考例１、４及び比較例１の結果とともに表２に示す。
Example 5
A coffee composition for dilution was carried out by the same operation as in Example 1 except that the non-spherical granulated product 2 of the roasted coffee bean extract was blended in place of the non-spherical granulated product 1 of the roasted coffee bean extract. After collecting the material, a stick-wrapped coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 2 together with the results of Reference Examples 1 and 4 and Comparative Example 1.
実施例６
焙煎コーヒー豆抽出物の非球形造粒物１の代わりに、焙煎コーヒー豆抽出物の非球形造粒物３を配合したこと以外は、実施例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を、参考例２、５、６及び実施例１の結果とともに表３に示す。
Example 6
A coffee composition for dilution was carried out by the same operation as in Example 1 except that the non-spherical granulated product 3 of the roasted coffee bean extract was blended in place of the non-spherical granulated product 1 of the roasted coffee bean extract. After collecting the material, a stick-wrapped coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 3 together with the results of Reference Examples 2, 5, 6 and Example 1.
実施例７
焙煎コーヒー豆抽出物の非球形造粒物１の代わりに、焙煎コーヒー豆抽出物の非球形造粒物４を配合したこと以外は、実施例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を、参考例２、５、６及び実施例１の結果とともに表３に示す。
Example 7
A coffee composition for dilution was carried out by the same operation as in Example 1 except that the non-spherical granulated product 4 of the roasted coffee bean extract was blended in place of the non-spherical granulated product 1 of the roasted coffee bean extract. After collecting the material, a stick-wrapped coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 3 together with the results of Reference Examples 2, 5, 6 and Example 1.
実施例８、９及び１０
焙煎コーヒー豆微粉と、焙煎コーヒー豆抽出物の球形乾燥物と、焙煎コーヒー豆抽出物の非球形造粒物１とを表４に示す割合で配合したこと以外は、実施例１と同様の操作により、希釈用コーヒー組成物を回収後、スティック包装された希釈用コーヒー組成物を得た。そして、回収後の希釈用コーヒー組成物について安息角を測定し、スティック包装品について充填誤差を測定した。それらの結果を表４に示す。
Examples 8, 9 and 10
Example 1 and Example 1 except that the roasted coffee bean fine powder, the spherical dried product of the roasted coffee bean extract, and the non-spherical granulated product 1 of the roasted coffee bean extract were blended in the ratio shown in Table 4. By the same operation, after collecting the coffee composition for dilution, a stick-packaged coffee composition for dilution was obtained. Then, the angle of repose was measured for the coffee composition for dilution after recovery, and the filling error was measured for the stick package. The results are shown in Table 4.
表１〜４から、焙煎コーヒー豆微粉、及び焙煎コーヒー豆抽出物の非球形造粒物を含有させた上で、メジアン径を一定に制御することにより、希釈用コーヒー組成物の流動性が改善されることがわかる。 From Tables 1 to 4, the fluidity of the coffee composition for dilution is determined by containing the roasted coffee bean fine powder and the non-spherical granules of the roasted coffee bean extract and controlling the median diameter to be constant. Can be seen to be improved.
Claims (5)
（Ａ）焙煎コーヒー豆微粉、及び
（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物
の混合物を含む希釈用コーヒー組成物であって、
成分（Ａ）と成分（Ｂ）との質量比[（Ａ）／（Ｂ）]が０．１以下であり、
メジアン径が５０μｍ以上５００μｍ以下であり、かつ
安息角が５０°以下である、
希釈用コーヒー組成物。 The following components (A) and (B);
(A) Roasted coffee bean fine powder, and (B) Non-spherical granules of roasted coffee bean extract
A mixture of a including diluent coffee composition,
The mass ratio [(A) / (B)] of the component (A) to the component (B) is 0.1 or less.
Median diameter is more than 50 [mu] m 500 [mu] m Ri der less, and
The angle of repose is 50 ° or less,
Coffee composition for dilution.
（Ｉ）焙煎コーヒー豆を粉砕し、（Ａ）焙煎コーヒー豆微粉を得る工程
（II）焙煎コーヒー豆抽出物を乾燥及び造粒し、（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物を得る工程
（III）（Ａ）焙煎コーヒー豆微粉と（Ｂ）焙煎コーヒー豆抽出物の非球形造粒物とを、質量比[（Ａ）／（Ｂ）]が０．１以下となる割合で混合する工程 A method of manufacturing a diluting coffee composition according to any one of claims 1 to 3, prepared for the next step (I), (II) and (III) the including dilution for coffee composition Method.
(I) Crushing roasted coffee beans, (A) Obtaining roasted coffee bean fine powder (II) Drying and granulating the roasted coffee bean extract, (B) Non-spherical shape of the roasted coffee bean extract Steps for obtaining granulated products (III) (A) Roasted coffee bean fine powder and (B) Non-spherical granulated product of roasted coffee bean extract have a mass ratio [(A) / (B)] of 0. Step of mixing at a ratio of 1 or less
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