JPH0227946A - Preparation of coffee - Google Patents
Preparation of coffeeInfo
- Publication number
- JPH0227946A JPH0227946A JP17609488A JP17609488A JPH0227946A JP H0227946 A JPH0227946 A JP H0227946A JP 17609488 A JP17609488 A JP 17609488A JP 17609488 A JP17609488 A JP 17609488A JP H0227946 A JPH0227946 A JP H0227946A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- beans
- liquid
- extracted
- flavor
- 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.)
- Granted
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 58
- 239000000796 flavoring agent Substances 0.000 claims abstract description 53
- 235000019634 flavors Nutrition 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 53
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 15
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 7
- 239000004094 surface-active agent Substances 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 8
- 238000001223 reverse osmosis Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- -1 sucrose fatty acid ester Chemical class 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241001310793 Podium Species 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000020289 caffè mocha Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、コーヒーの製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing coffee.
通常コーヒー液は、コーヒー生豆を焙煎し、グラインド
した後熱湯にて抽出して製造しており、濃縮コーヒー液
はこの後抽出コーヒー液を濃縮し、粉末あるいは顆粒状
インスタントコーヒーは濃縮コーヒー液をさらに乾燥し
て製造するが、各工程でのフレーバー成分の損失は避け
られない。そこで従来、このフレーバー成分の損失を少
なくするため、製造工程の初期の段階でフレーバー成分
を回収し、後期の段階でこれを添加付番する製造方法が
考えられており、その一つとして、焙煎後グラインドし
た豆から超臨界炭酸ガスによりフレーバー成分を抽出し
、その残渣から抽出したコーヒー液あるいはその濃縮液
に前記フレーバー成分を添加する方法が知られている。Normally, coffee liquid is produced by roasting green coffee beans, grinding them, and then extracting them with hot water.Concentrated coffee liquid is then produced by concentrating the extracted coffee liquid, and powdered or granular instant coffee is produced by concentrating coffee liquid. However, the loss of flavor components is inevitable in each step. Conventionally, in order to reduce the loss of flavor components, a manufacturing method has been considered in which the flavor components are recovered at the early stage of the manufacturing process and added and numbered at the later stage. A method is known in which flavor components are extracted from roasted and ground beans using supercritical carbon dioxide gas, and the flavor components are added to coffee liquid extracted from the residue or to a concentrated liquid thereof.
しかし前記製造方法においては抽出したフレーバー成分
が焦げ臭や炭臭等独特の臭みを有しており、またコスト
が高く、さらにグラインド時には粉砕熱が発生するため
、その熱により豆の成分が変化するとともにフレーバー
成分が揮散して、味覚および芳香性に悪影響を及ぼして
いた。However, in the above manufacturing method, the extracted flavor components have a unique odor such as burnt smell or charcoal smell, and the cost is high.Furthermore, since crushing heat is generated during grinding, the components of the beans change due to the heat. At the same time, flavor components were volatilized, which had an adverse effect on taste and aroma.
そこで本発明は、コーヒー豆のフレーバー成分を効率的
に抽出するとともに、そのフレーバー成分の揮散を極力
防止して香りを豊かにし、更にグラインド時の破砕熱の
発生をも抑＃１１シて芳香性および味覚のきわめてすぐ
れたコーヒーを＠造することを目的としている。Therefore, the present invention efficiently extracts the flavor components of coffee beans, prevents the volatilization of the flavor components as much as possible to enrich the aroma, and also suppresses the generation of crushing heat during grinding to create an aromatic aroma. The aim is to produce coffee with an extremely excellent taste.
本発明は上記目的を達成するためなされたもので、図面
に示すように、コーヒー生豆１を焙煎工程２で焙煎し、
その焙煎豆を熱いうちに抽出工程３で密ｍ容器中の熱湯
あるいは水等の抽出液の中に投入してフレーバー成分４
をフレーバー溶液として抽出する。この抽出液はプロピ
レングリコール水溶液、あるいはショ糖脂肪酸エステル
など界面活性剤の水溶液でも良く、これらの方が抽出効
率が優れている。また、焙煎豆を抽出液の中に投入する
代わりに、焙煎豆に抽出液をかけることによりフレーバ
ー成分を抽出しても良い。The present invention has been made to achieve the above object, and as shown in the drawing, green coffee beans 1 are roasted in a roasting step 2,
While the roasted beans are still hot, they are poured into an extraction liquid such as boiling water or water in a tightly packed container in the extraction step 3, and flavor components 4 are added.
is extracted as a flavor solution. This extraction solution may be an aqueous propylene glycol solution or an aqueous solution of a surfactant such as sucrose fatty acid ester, which have better extraction efficiency. Furthermore, instead of pouring the roasted beans into the extract, the flavor components may be extracted by pouring the extract over the roasted beans.
つぎに、フレーバー成分４を抽出したあとの残渣豆５を
グラインド工程６でグラインドし、抽出工程７で熱湯に
よりコーヒー液を抽出する。この後、破線で示めす濃縮
工程８でコーヒー液を更に濃縮して濃縮コーヒー液とし
てもよい。Next, the residual beans 5 after extracting the flavor components 4 are ground in a grinding step 6, and in an extraction step 7, coffee liquid is extracted with hot water. Thereafter, the coffee liquid may be further concentrated to obtain a concentrated coffee liquid in a concentration step 8 shown by a broken line.
そして、前記コーヒー液あるいは濃縮コーヒー液に前記
フレーバー溶液をそのまま、あるいは破線枠で示めす濃
縮工程９で濃縮した後添加工程１０で添加付番してコー
ヒー液あるいは濃縮コーヒー液の製品１１を得る。Then, the flavor solution is added to the coffee liquid or concentrated coffee liquid as it is, or after being concentrated in a concentration step 9 shown by a broken line frame, it is added and numbered in an addition step 10 to obtain a product 11 of coffee liquid or concentrated coffee liquid.
なお、前記フレーバー溶液の濃縮は、液量の多少により
フレーバー溶液単独で行なう必要がある。Note that it is necessary to concentrate the flavor solution alone depending on the amount of liquid.
このフレーバー溶液には他のコーヒー成分が殆んど含有
されないため逆浸透濃縮法等の手法により容易に濃縮さ
れるが、多少の損失は免れ得ないためフレーバー成分抽
出のための抽出液の液量は可及的に少量で行なうのが望
ましい。Since this flavor solution contains almost no other coffee components, it can be easily concentrated using methods such as reverse osmosis concentration, but some loss is inevitable, so the amount of extract liquid used to extract flavor components is It is desirable to use as little amount as possible.
このような製造方法によれば、フレーバー成分は製造工
程の初期の段階で回収されることとなり、その損失はき
わめて少なく、またグラインド前のホールの焙煎豆表面
は内部に比ベフレーバー成分が多いため少量の抽出液に
よって効率的に抽出することができる。またフレーバー
成分を抽出する際焙煎豆を抽出液と接触させるのでグラ
インド前に焙煎豆が湿潤することとなり、この湿潤がグ
ラインド時の破砕熱を抑制することとなる。According to this manufacturing method, the flavor components are recovered at the early stage of the manufacturing process, and their loss is extremely small, and the surface of the whole roasted beans before grinding has more flavor components inside than the inside. Therefore, it can be extracted efficiently with a small amount of extraction liquid. Furthermore, since the roasted beans are brought into contact with the extract liquid when extracting the flavor components, the roasted beans are moistened before grinding, and this moisture suppresses the crushing heat during grinding.
本発明は以上のように、コーヒー生豆を焙煎した復熱い
うちに抽出液によりフレーバー成分を抽出し、抽出残漬
豆をグラインドした後熱瀉によりコーヒー液を抽出し、
このコーヒー液に前記フレーバー成分を添加するので、
フレーバー成分を製造工程の初期の段階で抽出回収でき
るため、製造工程におけるフレーバー成分の揮散損失が
きわめて少なく、しかもホールの焙煎豆からフレーバー
成分を抽出するため効率的であり、またグラインド前の
焙煎豆が湿潤状態であるため、グラインド時の破砕熱の
発生が抑制されて味覚や芳香を損うことが無く、更に焦
げ臭などの異臭を有することも無いため、芳香性および
味覚のきわめて優れたコーヒーを製造することがするこ
とができ、コストも安いものとなった。As described above, the present invention extracts the flavor components with an extract liquid while the green coffee beans are roasted, grinds the extracted residual beans, and then extracts the coffee liquid by hot filtering.
Since the flavor component is added to this coffee liquid,
Because flavor components can be extracted and recovered at the early stage of the manufacturing process, there is very little volatilization loss of flavor components during the manufacturing process.Furthermore, it is efficient because flavor components are extracted from whole roasted beans, and roasting before grinding is very efficient. Because the roasted beans are in a moist state, the generation of crushing heat during grinding is suppressed, and the taste and aroma are not impaired.Furthermore, there is no abnormal odor such as burnt odor, so the aroma and taste are extremely excellent. This made it possible to produce coffee at a lower cost.
また、抽出されたフレーバー成分を濃縮することにより
、好みの芳香性を有するコーヒー液を得ることができる
。Moreover, by concentrating the extracted flavor components, a coffee liquid having a desired aroma can be obtained.
さらに、グラインドした残渣豆から熱湯を通して抽出し
たコーヒー液を濃縮することにより好みの濃度のコーヒ
ー液を得ることができる。Furthermore, by concentrating the coffee liquid extracted from the ground residue beans through hot water, it is possible to obtain a coffee liquid with a desired concentration.
（実施例） 以下、本発明の実施例を具体的に説明する。(Example) Examples of the present invention will be specifically described below.
１直■」
銘柄としてブラジル、モカ、コロンビアをそれぞれ４：
４：２にブレンドしたコーヒー生豆５ Ｋｇを焙煎し、
その直後その焙煎豆をａＦ閏容器の中に投入し２０℃の
冷水３ノを注ぎ撹拌してフレーバー成分を抽出した後濾
過し、フレーバー溶液１゜５１を得る。そして湿潤状態
の残渣豆をグラインドし熱１ｉ！５０４で抽出し、コー
ヒー液４２１を得た。この操作を３回繰り返してフレー
バー溶液４゜５ノとコーヒー液１２６ノを得、該コーヒ
ー液は逆浸透膜（フィルムテックス社製５Ｗ−３０）を
用いた逆浸透濃縮機により濃縮した後前記フレーバー溶
液４．５Ｊと混合して１８°ブリツクスの濃縮コーヒー
液２２．５１を得た。1st shift ■” Brazil, Mocha, and Colombia as brands: 4 each:
Roast 5 kg of green coffee beans blended at a ratio of 4:2,
Immediately after that, the roasted beans are placed in an aF funnel container, 3 g of cold water at 20°C are poured in, stirred to extract flavor components, and then filtered to obtain a flavor solution of 1°51. Then grind the wet residue beans and heat 1i! 504 to obtain coffee liquid 421. This operation was repeated three times to obtain 4.5 degrees of flavor solution and 126 degrees of coffee liquid.The coffee liquid was concentrated using a reverse osmosis concentrator using a reverse osmosis membrane (5W-30 manufactured by Filmtex Co., Ltd.), and then the flavor solution was concentrated. Mixing with 4.5 J of solution yielded 22.51 liters of concentrated coffee liquor of 18° Brix.
比較例１
実施例１と同じ割合でブレンドしたコーヒー生豆５ Ｋ
ｇを焙煎し、グラインドした後熱１５（ｌで抽出すると
いう従来のコーヒー製造方法により、コーヒー液４１）
を得た。この操作を３回繰り返した後実施例１と同様の
条件で逆浸透濃縮し、１８°ブリツクスの濃縮コーヒー
液２０ノを得た。Comparative Example 1 Green coffee beans 5K blended in the same proportion as Example 1
After roasting and grinding g of heat 15 (according to the traditional coffee production method of extraction with l, coffee liquid 41)
I got it. After repeating this operation three times, reverse osmosis concentration was carried out under the same conditions as in Example 1 to obtain 20 volumes of concentrated coffee liquid of 18° Brix.
上記実施例１の濃縮コーヒー液と比較例１の濃縮コーヒ
ー演台々１０ｍをそれぞれ熱湯によって１０倍希釈し、
官能検査による比較テストを行った結果、実施例１の濃
縮コーヒー液の方が甘い香りと酸味の点で品質が優れて
いた。The concentrated coffee liquid of Example 1 and the 10 m concentrated coffee platform of Comparative Example 1 were each diluted 10 times with hot water,
As a result of a comparative sensory test, the concentrated coffee liquid of Example 1 was superior in quality in terms of sweet aroma and sour taste.
また、ヘッドスペース法によるガスクロマトグラフィー
分析によっても、フレーバー成分の総量が実施例１の濃
縮コーヒー液は６９．１Ｖであるのに対し比較例１の濃
縮コーヒー液は５８．９Ｖであり、実施例１の濃縮コー
ヒー液の方が芳香が優れていることが確認された。Furthermore, gas chromatography analysis using the headspace method revealed that the total amount of flavor components in the concentrated coffee liquid of Example 1 was 69.1V, while that of the concentrated coffee liquid of Comparative Example 1 was 58.9V, and the total amount of flavor components in the concentrated coffee liquid of Comparative Example 1 was 58.9V. It was confirmed that the concentrated coffee liquid No. 1 had a superior aroma.
実施例２
銘柄としてブラジルコーヒー生豆１２０ｇを焙煎し、そ
の直後その焙煎豆を密閉容器の中に没入し１００℃の熱
湯３００ｄを注ぎ撹拌してフレーバー成分を抽出した後
濾過し、フレーバー溶液２４０−を（ｑる。更にこのフ
レーバー溶液２００ＩＩｌを、逆浸透Ｉｌ！ （フィル
ムテックス社製５Ｗ−３０）を用いて窒素ガス加圧５０
Ｋｙ／−で濃縮し２０ｍ１２の１０倍濃縮フレーバー溶
液を得た。そして湿潤状態の残漬夏をグラインドし熱ｍ
１５００ａｆ！で抽出し、コーヒー液１３７０−を得、
更にこのコーヒー液２００ｍを上記と同様フィルムテッ
クス社製５Ｗ−３０の逆浸透膜を用いて窒素ガス加圧５
０ Ｋｙ ／ ａｉで濃縮し２０ｍの１０倍濃縮コーヒ
ー液を得、この１０倍濃縮コーヒー液１０Ｉｄに前記１
０倍濃縮フレーバー溶液１．８ｍを添加して濃縮コーヒ
ー液を得た。Example 2 120g of Brazilian coffee beans as a brand were roasted, and immediately after that, the roasted beans were immersed in an airtight container, 300d of boiling water at 100°C was poured and stirred to extract the flavor components, and then filtered to obtain a flavor solution. 240- (q.
Ky/- was concentrated to obtain 20 ml of a 10-fold concentrated flavor solution. And grind the wet leftover summer and heat m
1500af! to obtain coffee liquid 1370-,
Furthermore, 200 m of this coffee liquid was subjected to nitrogen gas pressurization using a 5W-30 reverse osmosis membrane manufactured by Filmtex Co., Ltd. in the same manner as above.
Concentrate at 0 Ky/ai to obtain 20 m of 10 times concentrated coffee liquid, and add the above 1 to 10 Id of this 10 times concentrated coffee liquid.
A concentrated coffee liquor was obtained by adding 1.8 m of 0x concentrated flavor solution.
比較例２
実施例２と同様ブラジルコーヒー生豆１２（１を焙煎し
、グラインドした後熱１１２００ｄで抽出するという従
来のコーヒー製造方法により、コーヒー液１１００Ｉ１
１を得、更にこのコーヒー液２００ｄを実施例１と同様
の条件で逆浸透濃縮し、１０倍濃縮コーヒー液２０Ｉｄ
を得た。Comparative Example 2 Similar to Example 2, 12 Brazilian coffee beans (1) were roasted, ground, and then extracted at a heat temperature of 11,200 d.
1 was obtained, and 200 d of this coffee liquid was concentrated by reverse osmosis under the same conditions as in Example 1 to obtain 20 Id of 10 times concentrated coffee liquid.
I got it.
上記実施例２の濃縮コーヒー液と比較例２の濃縮コーヒ
ー演台々１０ＩＩｉをそれぞれ熱湯によって１０倍希釈
し、官能検査による比較テストを行った結果、味、香の
質は多少異なるものの、実施例２の方が甘い香り、酸味
が多く、品質的に優れていた。The concentrated coffee liquid of Example 2 and the concentrated coffee podium 10IIi of Comparative Example 2 were each diluted 10 times with boiling water, and a comparison test was conducted using a sensory test. As a result, although the taste and aroma quality were slightly different, Example 2 had a sweeter aroma, more sourness, and was superior in quality.
宋Ｊ１九旦
銘柄としてコロンビアコーヒー生豆１２０びを焙煎し、
その直後その焙煎豆を密閉容器中に投入し２０℃の水６
ＯＮ！を注ぎ撹拌してフレーバー成分を抽出した後濾過
し、フレーバー溶液２２ｄを得た（サンプルａ）。We roast 120 Colombian coffee beans under the Song J1 Kudan brand.
Immediately after that, put the roasted beans into an airtight container and add 20℃ water.
ON! was poured and stirred to extract the flavor components, followed by filtration to obtain flavor solution 22d (sample a).
次に、同じくコロンビアコーヒー生豆１２０ｇを焙煎し
、その直後その焙煎豆を密閉容器中に投入し２０℃の１
０％プロピレングリコール水溶液６０１１１を注ぎ撹拌
してフレーバー成分を抽出した後濾過し、フレーバー溶
液２３ｍを得た（サンプルｂ）。Next, 120g of Colombian coffee beans were similarly roasted, and immediately after that, the roasted beans were placed in a sealed container at 20°C.
A 0% propylene glycol aqueous solution 60111 was poured and stirred to extract the flavor components, followed by filtration to obtain 23 m of flavor solution (sample b).
また同様に、コロンビアコーヒー生豆１２０ｇを焙煎し
、その直後その焙煎豆を密閉容器中に投入し２０℃の０
．５％ショ糖脂肪酸エステル水溶液６０ｄを注ぎ撹拌し
てフレーバー成分を抽出した後濾過し、フレーバー溶液
２６ｄを得た（サンプルＣ）。Similarly, 120g of Colombian coffee beans were roasted, and immediately after that, the roasted beans were placed in an airtight container at 20°C.
．． 60 d of a 5% sucrose fatty acid ester aqueous solution was poured and stirred to extract flavor components, and then filtered to obtain 26 d of flavor solution (sample C).
サンプルａ、サンプルｂ、ナンプルＣを官能検査による
比較テストを行った結果、サンプルｂおよびサンプルＣ
はサンプルａより香りが強く、とくに甘い香りの点で優
れていた。As a result of a comparative test using a sensory test for sample a, sample b, and sample C, sample b and sample C
had a stronger aroma than sample a, and was particularly superior in terms of sweet aroma.
また、ヘッドスペース法によるガスクロマトグラフィー
分析によっても、フレーバー成分の総量がサンプルａが
１３８．２Ｖ、サンプルｂが１５４．９■、サンプルＣ
が１８５．８Ｖｒあり、フレーバー成分を抽出する抽出
液としては、水よりもプロピレングリコール水溶液ある
いはショ糖脂肪酸エステル水溶液のほうが優れているこ
とが確認された。Furthermore, gas chromatography analysis using the headspace method revealed that the total amount of flavor components was 138.2V for sample a, 154.9V for sample b, and 154.9V for sample C.
was 185.8 Vr, and it was confirmed that a propylene glycol aqueous solution or a sucrose fatty acid ester aqueous solution is better than water as an extraction liquid for extracting flavor components.
図は本発明を具体的に示すコーヒーの製造工程図である
。The figure is a diagram of a coffee manufacturing process specifically illustrating the present invention.
Claims (1)
プロピレングリコール水溶液、あるいは界面活性剤の水
溶液等の抽出液と接触せしめてフレーバー成分を抽出し
、その抽出残渣豆をグラインドした後熱湯によりコーヒ
ー液を抽出し、該コーヒー液に前記フレーバー成分を添
加することを特徴とするコーヒーの製造方法。 ２、前記抽出したフレーバー成分を濃縮することを特徴
とする請求項１記載のコーヒーの製造方法。 ３、前記抽出したコーヒー液を濃縮することを特徴とす
る請求項１または２記載のコーヒーの製造方法。[Claims] 1. After roasting green coffee beans, while still hot, boiling water, water,
Flavor components are extracted by contacting with an extract liquid such as an aqueous propylene glycol solution or an aqueous solution of a surfactant, and the extracted residue beans are ground, followed by extraction of coffee liquid with hot water, and the flavor components are added to the coffee liquid. A method for producing coffee characterized by the following. 2. The method for producing coffee according to claim 1, further comprising concentrating the extracted flavor components. 3. The method for producing coffee according to claim 1 or 2, characterized in that the extracted coffee liquid is concentrated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17609488A JPH0712280B2 (en) | 1988-07-14 | 1988-07-14 | Coffee making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17609488A JPH0712280B2 (en) | 1988-07-14 | 1988-07-14 | Coffee making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0227946A true JPH0227946A (en) | 1990-01-30 |
| JPH0712280B2 JPH0712280B2 (en) | 1995-02-15 |
Family
ID=16007595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17609488A Expired - Fee Related JPH0712280B2 (en) | 1988-07-14 | 1988-07-14 | Coffee making method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0712280B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004159583A (en) * | 2002-11-14 | 2004-06-10 | Ucc Ueshima Coffee Co Ltd | Method for producing coffee drink containing aroma component in pulverizing |
| JP2012213332A (en) * | 2011-03-31 | 2012-11-08 | Sanei Gen Ffi Inc | Method for producing coffee flavor |
-
1988
- 1988-07-14 JP JP17609488A patent/JPH0712280B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004159583A (en) * | 2002-11-14 | 2004-06-10 | Ucc Ueshima Coffee Co Ltd | Method for producing coffee drink containing aroma component in pulverizing |
| JP2012213332A (en) * | 2011-03-31 | 2012-11-08 | Sanei Gen Ffi Inc | Method for producing coffee flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0712280B2 (en) | 1995-02-15 |
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|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |