JPH04210556A - Preparation of extracted coffee liquid - Google Patents
Preparation of extracted coffee liquidInfo
- Publication number
- JPH04210556A JPH04210556A JP2410292A JP41029290A JPH04210556A JP H04210556 A JPH04210556 A JP H04210556A JP 2410292 A JP2410292 A JP 2410292A JP 41029290 A JP41029290 A JP 41029290A JP H04210556 A JPH04210556 A JP H04210556A
- Authority
- JP
- Japan
- Prior art keywords
- water
- coffee
- beans
- coffee beans
- bag
- 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.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title abstract description 3
- 238000002360 preparation method Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 44
- 239000000284 extract Substances 0.000 claims abstract description 29
- 230000001678 irradiating effect Effects 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000012528 membrane Substances 0.000 abstract description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 4
- 238000005188 flotation Methods 0.000 abstract 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 description 14
- 239000000523 sample Substances 0.000 description 13
- 238000012360 testing method Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000013068 control sample Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- -1 polypropylene Polymers 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000000956 solid--liquid extraction Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
Description
［０００１１ [00011
【産業上の利用分野］本発明は、ばい煎粉砕したコーヒ
ー豆（以下特に断りのない限りコーヒー豆と記載する）
からマイクロウェーブ照射によりコーヒー抽出液を製造
する方法に関する。
［０００２］
【従来の技術】従来、コーヒー豆からコーヒー抽出液を
大規模に製造する方法としては、工業的規模のパーコレ
ター（固液抽出装置）にコーヒー豆を入れ、熱水を通過
せしめる方法が採用されている。この場合、コーヒ独特
の芳香の損失を避けるため、又は芳香を有効に回収する
ために、熱水抽出に先立って水蒸気蒸留により香味物質
の部分抽出を行い、後の工程で得た熱水抽出液と混合す
る方法も行われている。又、一般家庭或いは飲食店にお
いてコーヒーを抽出する場合には、小型のパーコレータ
ーによる抽出、サイホンによる抽出、濾紙又はフランネ
ル上のコーヒー豆への熱水注加による抽出等の方法が一
般的に行われている。
［０００３］特開平ｔ−１４８２１２号公報及び特開平
１−２５４１２３号公報には［電子レンジ用の飲料の抽
出方法及び抽出器具］が開示されている。特開平１−１
４８２１２号公報の発明は栓蓋を施した容器内の水を高
周波加熱し、加熱水を被抽出物を収容した濾過器内に導
いて抽出をするものであり、特開平１−２５４１２３号
公報の発明はサイホン式抽出器具を電子レンジに入れ高
周波で水を加熱し、該発明でいう上部容器内の被抽出物
を抽出する方法及び装置において、この上部容器内への
高周波の侵入を少なくとも部分的に遮断する（遮断のた
めに上部容器を高周波反射性の材質とするか、又は上部
容器に高周波反射性を有する覆体を施すか、のいずれか
）ものである。更に実開昭６３−１５３９２７号公報、
実開昭６３−１５３９２８号公報、及び実開昭６３−１
５３９２９号公報はいずれも「コーヒー抽出具」に関す
る考案であって、ドリッパ−にコーヒーの粉を収納した
カートリッジを挿入すると共に必要量の水を収納し、コ
ーヒーカップ等の容器に載置した状態で電子レンジに人
ねて加熱すれば、一定温度になった時点でカートリッジ
の被覆フィルムが溶解してコーヒーが抽出されるように
構成されている。
［０００４３コーヒーは味とともにその芳醇な香、風味
が生命であり、香、風味を損なわないようにＬ記の方法
が工夫され、採用されているのであるが、大規模抽出方
法における芳香物質の水蒸気蒸留には設備投資、作業性
の面で不利益があり、又一般家庭又は飲食店におけるコ
ヒー抽出方法においても、その抽出過程を楽しむ場合は
別として、手順が煩られしく、時間を要する等の欠点が
あった。更に特開平１−１４８２１２号公報の発明では
加熱水を得るための容器と被抽出物を収容した濾過器と
を電子レンジに入れるという煩雑さがあり、又特開平１
．−２５４１２３号公報の発明は上部容器内での突沸現
象を防ぐために、或いは水温の上昇程度や抽出の終点を
把握するために上部容器を高周波反射性の材質とじたり
、又は上部容器に高周波反射性を有する覆体を施す必要
があって、使用する器具が特殊である」二に全体の取扱
いも煩雑である。更に実開昭６３−１５３９２７号公報
、実開昭６３−１５３９２８号公報、及び実開昭６３−
１５３９２９号公報の考案にあっては、一定温度で溶解
する被覆フィルムを設けたカートリッジを使用せねばな
らず、又電子レンジよる加熱にあたってコーヒの粉を水
中に浸漬するという技術思想はない。
［０００５］[Industrial Application Field] The present invention relates to roasted and ground coffee beans (hereinafter referred to as coffee beans unless otherwise specified).
The present invention relates to a method for producing coffee extract by microwave irradiation. [0002] [0002] Conventionally, as a method for producing coffee extract on a large scale from coffee beans, there has been a method in which coffee beans are placed in an industrial-scale Percolator (solid-liquid extraction device) and hot water is passed through the coffee beans. It has been adopted. In this case, in order to avoid loss of coffee's unique aroma or to effectively recover the aroma, flavor substances are partially extracted by steam distillation prior to hot water extraction, and the hot water extract obtained in a later step is There is also a method of mixing it with In addition, when extracting coffee in households or restaurants, methods such as extraction using a small percolator, extraction using a siphon, and extraction by pouring hot water onto coffee beans on a filter paper or flannel are generally used. ing. [0003] JP-A-148212 and JP-A-1-254123 disclose ``Beverage extraction method and extraction device for microwave oven''. JP-A-1-1
The invention disclosed in Japanese Unexamined Patent Publication No. 48212 involves high-frequency heating of water in a container with a stopper, and the heated water is introduced into a filter containing a substance to be extracted for extraction. The present invention provides a method and apparatus for extracting a material to be extracted in an upper container by placing a siphon-type extraction device in a microwave oven and heating water with high frequency. (To do this, either the upper container is made of a material that reflects high frequencies, or the upper container is covered with a high-frequency reflective material.) Furthermore, Utility Model Application No. 63-153927,
Utility Model Application Publication No. 1983-153928 and Utility Model Application No. 63-1
All of the 53929 publications are devices related to "coffee brewing tools", in which a cartridge containing coffee powder is inserted into a dripper, the necessary amount of water is stored, and the device is placed in a container such as a coffee cup. If you heat it in a microwave oven, the coating film on the cartridge will melt when the temperature reaches a certain level, and the coffee will be extracted. [00043 The life of coffee is its rich aroma and flavor as well as its taste, and the method described in L has been devised and adopted so as not to impair the aroma and flavor. Distillation has disadvantages in terms of equipment investment and workability, and even in coffee extraction methods used at home or in restaurants, the steps are cumbersome and time-consuming, even if the extraction process is not enjoyed. There were drawbacks. Furthermore, the invention disclosed in JP-A No. 1-148212 requires the complication of placing a container for obtaining heated water and a filter containing the material to be extracted in a microwave oven.
．． The invention of Publication No. 254123 is to cover the upper container with a high-frequency reflective material or to make the upper container high-frequency reflective in order to prevent the bumping phenomenon in the upper container or to grasp the degree of increase in water temperature and the end point of extraction. It is necessary to apply a cover with a protective cover, and the equipment used is special.Secondly, the overall handling is complicated. Furthermore, Japanese Utility Model Application Publication No. 153927/1983, Publication No. 153928/1988, and Japanese Utility Model Application Publication No. 63-15392
The invention disclosed in Japanese Patent No. 153929 requires the use of a cartridge provided with a coating film that melts at a constant temperature, and there is no technical concept of immersing coffee powder in water for heating in a microwave oven. [0005]
【発明が解決しようとする課題】本発明者は、上記のよ
うな従来技術に鑑み、従来の抽出方法よりも経済的に、
容易に、豊かな味、芳醇な香、風味のコーヒーを抽出す
る方法を鋭意検討した結果、水中に浸漬したコーヒー豆
にマイクロウェーブを照射する方法を試みたところ、香
の良い、こくのあるコーヒー抽出液が極めて容易に得ら
れることを発見し、本発明を完成した。
［０００６］前記の課題を解決するための第１の発明は
、ばい煎粉砕コーヒー豆からコーヒー抽出液を製造する
方法において、所定量の水を入れた容器にばい煎粉砕コ
ーヒー豆を入れ、該コーヒー豆を水中に浸漬し、マイク
ロウェーブを照射することを特徴とするコーヒー抽出液
の製造法、である。
［０００７１前記の課題を解決するための第２の発明は
、ばい煎粉砕したコーヒー豆からコーヒー抽出液を製造
する方法において、所定量の水を入れた容器にばい煎粉
砕コーヒー豆を収納した透水性袋を入れ、該袋を水中に
浸漬し、マイクロウェーブを照射することを特徴とする
コーヒー抽出液の製造法、である。
［０００８］[Problems to be Solved by the Invention] In view of the above-mentioned conventional techniques, the present inventor has devised an extraction method that is more economical than the conventional extraction method.
As a result of intensive research on how to easily extract coffee with a rich taste, mellow aroma, and flavor, we tried a method of irradiating coffee beans soaked in water with microwaves, which produced a rich and aromatic coffee. The present invention was completed based on the discovery that an extract can be obtained extremely easily. [0006] A first invention for solving the above-mentioned problems is a method for producing coffee extract from roasted and ground coffee beans, in which roasted and ground coffee beans are placed in a container containing a predetermined amount of water. This is a method for producing coffee extract, which is characterized by soaking coffee beans in water and irradiating them with microwaves. [00071] A second invention for solving the above problems is a method for producing coffee extract from roasted and ground coffee beans, in which roasted and ground coffee beans are stored in a container containing a predetermined amount of water. This is a method for producing coffee extract, which is characterized by placing a sex bag in water, immersing the bag in water, and irradiating it with microwaves. [0008]
【課題を解決するための手段】コーヒー豆と水を混合し
マイクロウェーブを照射した場合、又はコーヒー豆を透
水性の袋に収納して水中に入れマイクロウェーブを照射
した場合、コーヒー豆又はコーヒー豆を収納した袋が、
水面に浮上して芳香が空気中に逸散し、その結果、抽出
液の香、風味は不満足なものとなる。これに反し、コー
ヒー豆又はコーヒー豆を収納した透水性の袋を水中に浸
漬してマイクロウェーブを照射することにより、芳醇な
香、風味と豊かなこぐ味を有するコーヒー抽出液が得ら
れる。因みにマイクロウェーブを照射するかわりに外部
から他の手段（例えば、電熱器等）で直接加熱した場合
、香が殆ど無く、苦味ばかりが強い抽出液が得られるの
で、本発明の目的を達するためには、コーヒー豆を水中
に浸漬すること、及びマイクロウェーブを照射すること
が必須である。
［０００９］本発明において使用されるコーヒー豆およ
び透水性の袋については、本発明者が既に出願した考案
（平成２年実用新案登録願第９７７４３号）記載のもの
が適用できる。即ち本発明において使用するコーヒー豆
は、通常の方法、条件で製造されたものを使用し得るが
、明度り値で表しだばい態度が１６を超え、２４以下で
あることが望ましい。上記ばい態度は、ぽい煎し、粉砕
したコーヒー豆を色差計で測定した明度り値で表示した
（伊藤博著、 「珈琲探求」、第６３ページ、柴田書店
、１９８７年９月１日発行の記載を参考）。上記の色差
計は黒色をＯ１白色を１００とし、その間の明度を数値
（Ｌ値）に置換する機器である。又本発明において使用
する透水性の袋は、シートの秤量（成型時の材料の秤量
）が１０グラム／ｍ２以下、特に５〜８グラム／ｍ２の
ポリプロピレン又はポリエチレン製の透水性を有する材
質のものが適している。尚、一般に透水性の袋に充填す
るはい煎粉砕コーヒー豆の量は６グラム乃至９グラム程
度であるが、本発明においては香、風味が確実に抽出液
に捕捉されるため、上記の量よりも若干少ない嵐で十分
である。
［００１０１マイクロウエーブの照射時間は、コーヒー
豆を浸漬した水が沸騰点に達してから約３０程度度が適
当である。マイクロウェーブ線源は抽出規模により選択
されるが、コーヒー豆を小型の透水性の袋に収納したも
のをコーヒーカップを使用して抽出する場合は一般家庭
で使用される電子レンジで十分である。
［００１１１コーヒー豆又はコーヒー豆を収納した袋を
水中に浸漬するには、コーヒー豆の場合にはコーヒー豆
が水面上に浮上できないように、水面下でかつ水面近く
に透水性の膜又は網を設けることで、又、コーヒー豆を
小型の透水性の袋に収納した場合には該袋に錘を封入し
たり或いは該袋をクリップを用いて水面下容器底部付近
に位置させる等で目的を達することができる。このよう
に本発明によるときは、前記特開平１−２５４１２３号
公報及び特開平１−２５４１２３号公報の発明又は実開
昭６３（５３９２７号公報、実開昭６３−１５３９２８
号公報、実開昭６３−１５３９２９号公報の考案におけ
るような特殊な器具を使用する必要がなく、極めて簡単
に豊かな味、芳醇な香、風味のコーヒーを抽出すること
ができる。
［００１２１次に試験例を示して本発明を詳述する。試
験例１ （官能検査による比較試験）
１）試料の調製
（１，）本発明試料：実施例１により得られたコーヒー
抽出液。
（２）対照試料 ：Ｒ字型クリップを使用しなかった以
外は実施例１と同様にマイクロウェーブ照射を行って（
この場合マイクロウェーブ照射中、小袋は殆ど全体が水
面上に浮上した状態となった）得られた試料。
２）検査方法
（１）総合評価（味の好み）
味、風味の比較（官能検査）を６０名のパネラ−で、シ
エツフェの一対比較法（日科技連官能検査委員会編、「
官能検査ハンドブック」、第３５６〜３６６ページ、日
科技連発行１９７６年）により行った。尚、パネラ−の
半数には本発明試料を先に、又他の半数には対照試料を
先に、口に含むよう指示して、試飲の順序による誤差を
相殺した。
（２）項目別評価
味、風味の比較（官能検査）を６０名のパネラ−に、表
２に示した各評価項目毎３ 段階で評価させ、１点から
３点を与えてパネラ−６０名の評価点平均点を得た。
［００１３］[Means for solving the problem] When coffee beans and water are mixed and irradiated with microwaves, or when coffee beans are stored in a water-permeable bag and placed in water and irradiated with microwaves, coffee beans or coffee beans The bag containing the
When it rises to the surface of the water, the aroma dissipates into the air, resulting in an unsatisfactory aroma and flavor of the extract. On the other hand, by immersing coffee beans or a water-permeable bag containing coffee beans in water and irradiating the coffee beans with microwaves, a coffee extract having a mellow aroma and flavor and a rich texture can be obtained. Incidentally, if instead of irradiating with microwaves, the extract is heated directly from the outside using other means (for example, an electric heater, etc.), an extract with almost no aroma and a strong bitter taste will be obtained. It is essential to soak the coffee beans in water and irradiate them with microwaves. [0009] Regarding the coffee beans and water-permeable bag used in the present invention, those described in the invention already filed by the present inventor (Utility Model Registration Application No. 97743, 1990) can be applied. That is, the coffee beans used in the present invention may be those produced by conventional methods and conditions, but desirably have a brightness value of more than 16 and 24 or less. The above-mentioned attitude was expressed by the brightness value measured with a color difference meter of roasted and ground coffee beans (Hiroshi Ito, "Coffee Exploration", p. 63, Shibata Shoten, published September 1, 1987). (See description). The above color difference meter is a device that takes black as O1 and white as 100, and replaces the brightness between them with a numerical value (L value). The water-permeable bag used in the present invention is made of a water-permeable material made of polypropylene or polyethylene and has a sheet weight (weighing of the material at the time of molding) of 10 g/m2 or less, particularly 5 to 8 g/m2. is suitable. Generally, the amount of roasted and ground coffee beans to be filled into a water-permeable bag is about 6 to 9 grams, but in the present invention, the aroma and flavor are surely captured in the extract, so the amount is less than the above amount. Slightly fewer storms are also sufficient. [00101 The appropriate microwave irradiation time is about 30 degrees after the water in which the coffee beans are soaked reaches the boiling point. The microwave radiation source is selected depending on the extraction scale, but if coffee beans are stored in a small water-permeable bag and used in a coffee cup, a microwave oven used in ordinary homes is sufficient. [00111 To immerse coffee beans or a bag containing coffee beans in water, in the case of coffee beans, a water-permeable membrane or net is placed under the water surface and near the water surface to prevent the coffee beans from floating above the water surface. In addition, if the coffee beans are stored in a small water-permeable bag, the purpose can be achieved by enclosing a weight in the bag or positioning the bag near the bottom of the container under water using a clip. be able to. In this way, when the present invention is applied, the inventions of JP-A-1-254123 and JP-A-1-254123, or the inventions of JP-A-63-53927, JP-A-63-153928, etc.
It is not necessary to use special equipment as in the invention of Japanese Utility Model Publication No. 63-153929, and it is possible to extract coffee with a rich taste, rich aroma, and flavor very easily. [00121 Next, the present invention will be explained in detail by showing test examples. Test Example 1 (Comparative test based on sensory test) 1) Preparation of sample (1,) Sample of the present invention: coffee extract obtained in Example 1. (2) Control sample: Microwave irradiation was performed in the same manner as in Example 1 except that the R-shaped clip was not used (
In this case, during microwave irradiation, almost the entire pouch was floating on the water surface). 2) Test method (1) Comprehensive evaluation (taste preference) Comparison of taste and flavor (sensory test) was conducted by a panel of 60 people using Sietsfe's paired comparison method (edited by the Sensory Testing Committee of the Japan Federation of Science and Technology).
"Sensory Test Handbook", pages 356-366, published by Japan Society of Science and Technology, 1976). Half of the panelists were instructed to take the inventive sample first, and the other half take the control sample first, to offset any errors caused by the order of tasting. (2) Comparison of taste and flavor (sensory test) by item. 60 panelists evaluated each evaluation item shown in Table 2 on a 3-point scale, giving them 1 to 3 points. The average evaluation score was obtained. [0013]
【表１】 ［００１４］[Table 1] [0014]
【表２】 ［００１５］[Table 2] [0015]
【表３】
［００１６］ ３）結果の考察
総合評価及び項目別評価点平均点の結果を、それぞれ表
１及び表３に示した。表１に示した総合評価の結果から
は、本発明試料が対照試料に比較して危険率１％で有意
に好まれることが、表３に示した項目別評価の結果から
は、本発明方法によるときはコーヒー本来の香、酸味、
苦味を損なうことなく、抽出液が得られることが、それ
ぞれ判明した。
［００１７］試験例２（ガスクロマトグラフィーによる
分析）
１）試料の調製
試験例１と同一の試料を分析に用いた。ただし両試料と
も抽出後直ちにドライアイスで５℃〜０℃に急速に冷却
した。
２）試験方法
ガスクロマトグラフィーによる分析の条件は、次のとお
りである。ガスクロマトグラフ： ＨＥＷＬＥＴＴ Ｐ
ＡＣＫＡＲＤ社製、 ５８９０Ａ
パージ、トラップインジェクター（注）：クロマトパッ
ク社製
データプロセッサー：高滓製作所社製、Ｃ−Ｒ４Ａカラ
ム：ジ−エルサイエンス社製、ＦＦＡＰ Ｂｏｎｄｅｄ
内径０．２５ｗＸ長さ５０ ｍ吸着物質の膜厚 ０
．１５ μｍカラム温度：試料注入後３分間４０℃に保
持、後５℃／分で２１０℃まで昇温。
試料注入温度：２３０℃
検出器温度＝２３０℃
キャリアガス：ヘリウムガス ０．７ Ｋｇ／ｍ ２キ
ャリアガス流量：０．８ｍｌ／分
検出器：ＦＩＤ
（注）内径０．５３ｍｍのシリカキャピラリーチューブ
使用。
試料中の水分を冷却凝縮除去し、香気成分を濃縮する。
得られたガスクロマトグラムのリテンションタイム４．
０００分から２０．０００分までのピーク面積を合計し
、香気成分の檄を比較した。３）試験結果
本発明試料及び対照試料の合計のピーク面積は、それぞ
れ１１５４３２及び６３７４３μＶであり、本発明試料
の合計面積１００に対して対照試料のそれは５５．２で
あった。この結果から、本発明試料の香気成分は抽出液
中に確実に保持されることが確認された。
［００１８１次に実施例を示して本発明を更に詳述する
が、本発明は、以下の実施例に限定されるものではない
。
［００１９］[Table 3] [0016] 3) Discussion of Results The results of the overall evaluation and the average score for each item are shown in Tables 1 and 3, respectively. The results of the comprehensive evaluation shown in Table 1 show that the sample of the present invention is significantly preferred over the control sample with a risk rate of 1%, and the results of the item-specific evaluation shown in Table 3 show that the sample of the present invention is significantly preferred over the control sample. When it is due to coffee's original aroma, acidity,
It was found that extracts could be obtained without impairing bitterness. [0017] Test Example 2 (Analysis by Gas Chromatography) 1) Sample Preparation The same sample as in Test Example 1 was used for analysis. However, both samples were rapidly cooled to 5°C to 0°C with dry ice immediately after extraction. 2) Test method The conditions for analysis by gas chromatography are as follows. Gas chromatograph: HEWLETT P
Manufactured by ACKARD, 5890A Purge, trap injector (Note): Manufactured by Chromatopack, Inc. Data processor: Manufactured by Takasugi Seisakusho, C-R4A column: Manufactured by GL Sciences, FFAP Bonded
Inner diameter 0.25w x length 50m Film thickness of adsorbent 0
．． 15 μm column temperature: held at 40°C for 3 minutes after sample injection, then raised to 210°C at 5°C/min. Sample injection temperature: 230°C Detector temperature = 230°C Carrier gas: Helium gas 0.7 Kg/m 2 Carrier gas flow rate: 0.8 ml/min Detector: FID (Note) Use a silica capillary tube with an inner diameter of 0.53 mm. The moisture in the sample is cooled and condensed to remove it and the aroma components are concentrated. Retention time of the obtained gas chromatogram 4.
The peak areas from 000 minutes to 20,000 minutes were totaled and the aroma components were compared. 3) Test results The total peak areas of the inventive sample and the control sample were 115,432 and 63,743 μV, respectively, and the control sample's peak area was 55.2 to 100 of the total area of the inventive sample. From this result, it was confirmed that the aroma components of the sample of the present invention were reliably retained in the extract. [00181] Next, the present invention will be described in further detail with reference to Examples, but the present invention is not limited to the following Examples. [0019]
【実施例】実施例１
ばい煎の程度が明度り値１６〜１８、粒度が３０〜２４
メツシユのばい煎粉砕したコーヒー豆６ｇを、シートの
秤量が５グラム／ｍ”のポリプロピレン製で透水性を有
する材質の小袋に入れて密封し、２５℃の水１４０ ｍ
ｌ を入れたコヒーカップに浸漬し、小袋が水面上に出
ないようにＲ字型クリップで小袋をコーヒーカップの底
におさえつけた。上記のコーヒーカップを出力６００ワ
ツトの家庭用電子レンジ（ＮＥ−Ｍ６２０ 、松下電気
工業社製）で２分間マイクロウェーブ照射を行った（後
半３０秒間沸騰）後、小袋を引上げ、５秒間液を自然滴
下させた。得られたコーヒー抽出液は香が芳醇で、良好
な風味であった。
［００２０１実施例２
３０００ ｍｌ容のガラス容器に、下記量の水を加えた
ときに予定される水面よりも約２〜３ ｃｍ下となる位
置にポリプロピレン製のフィルターを張り、該フィルタ
ーよりも下部に実施例１で使用したと同じぽい煎の程度
、粒度のコーヒー豆８６ｇを入れ、更に水２２５０ ｍ
ｌを加えた。このようにコーヒー豆が水面上に浮き上が
らない状態にして、コーヒー豆と水の入ったガラス容器
を電子レンジ（シャープ社製、ＲＥ−５０００、出力１
４００ りに入れ、７分間マイクロウェーブ照射を行っ
た（後半３０秒間沸騰）。次いで上記樹脂フィルターを
介して抽出液を取り出し、抽出液的２０００ ｍｌを得
た。この抽出液のＢｒ１ｘ濃度は０．９であった。得ら
れたコーヒー抽出液は香が芳醇で、良好な風味であった
。
［００２１１参考例１
ブフナー漏斗に濾紙を敷き、実施例２で使用したと同じ
ぽい煎の程度、粒度のコーヒー豆８６ ｇを濾紙上に置
き、 ９５℃の熱水を少量づつ注いで、抽出濾液約２０
００１１１を得た。この抽出液のＢｒ１ｘ濃度は０．５
であった。
［００２２］[Example] Example 1 The degree of roasting is 16 to 18 in brightness value and 30 to 24 in particle size.
6 g of roasted and ground coffee beans from Metsuyu were placed in a pouch made of water-permeable polypropylene with a sheet weight of 5 g/m'', sealed, and 140 m of water at 25°C was placed.
The sachet was immersed in a coffee cup containing 100 ml of water, and the sachet was held at the bottom of the coffee cup using an R-shaped clip to prevent the sachet from rising above the water surface. After irradiating the above coffee cup with microwaves for 2 minutes in a household microwave oven (NE-M620, manufactured by Matsushita Electric Industry Co., Ltd.) with an output of 600 watts (boiling for 30 seconds in the second half), the bag was pulled up and the liquid was allowed to boil for 5 seconds. I let it drip. The obtained coffee extract had a rich aroma and good flavor. [00201 Example 2 A polypropylene filter was placed at a position approximately 2 to 3 cm below the expected water level when the following amount of water was added to a 3000 ml glass container; Add 86 g of coffee beans with the same degree of roasting and particle size as used in Example 1, and add 2250 mL of water.
Added l. With the coffee beans in such a state that they do not float above the water surface, place the glass container containing the coffee beans and water in the microwave (Sharp Corporation, RE-5000, output 1).
Microwave irradiation was performed for 7 minutes (boiling for 30 seconds in the second half). Next, the extract was taken out through the resin filter to obtain 2000 ml of the extract. The Br1x concentration of this extract was 0.9. The obtained coffee extract had a rich aroma and good flavor. [00211 Reference Example 1 Place a filter paper in a Buchner funnel, place 86 g of coffee beans with the same degree of roasting and particle size as used in Example 2 on the filter paper, and pour hot water at 95°C little by little to extract the extracted filtrate. Approximately 20
00111 was obtained. The Br1x concentration of this extract is 0.5
Met. [0022]
【発明の効果】本発明により、芳醇な香、風味と豊かな
こく味を有するコーヒー抽出液を経済的に、かつ容易に
得ることができる。[Effects of the Invention] According to the present invention, a coffee extract having a mellow aroma and flavor and rich body taste can be obtained economically and easily.
Claims (2)
を製造する方法において、所定量の水を入れた容器にば
い煎粉砕コーヒー豆を入れ、該コーヒー豆を水中に浸漬
し、マイクロウェーブを照射することを特徴とするコー
ヒー抽出液の製造法。Claim 1: In a method for producing coffee extract from roasted and ground coffee beans, the roasted and ground coffee beans are placed in a container containing a predetermined amount of water, the coffee beans are immersed in water, and the coffee beans are irradiated with microwaves. A method for producing a coffee extract characterized by:
出液を製造する方法において、所定量の水を入れた容器
にばい煎粉砕コーヒー豆を収納した透水性袋を入れ、該
袋を水中に浸漬し、マイクロウェーブを照射することを
特徴とするコーヒー抽出液の製造法。Claim 2: In a method for producing coffee extract from roasted and ground coffee beans, a water-permeable bag containing roasted and ground coffee beans is placed in a container containing a predetermined amount of water, and the bag is immersed in water. A method for producing coffee extract, which comprises: and irradiating it with microwaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2410292A JPH04210556A (en) | 1990-12-12 | 1990-12-12 | Preparation of extracted coffee liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2410292A JPH04210556A (en) | 1990-12-12 | 1990-12-12 | Preparation of extracted coffee liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04210556A true JPH04210556A (en) | 1992-07-31 |
Family
ID=18519476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2410292A Pending JPH04210556A (en) | 1990-12-12 | 1990-12-12 | Preparation of extracted coffee liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04210556A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5635233A (en) * | 1995-01-09 | 1997-06-03 | Levinson; Melvin L. | Methods for preparing a coffee, tea and milk beverage |
| JP2006180861A (en) * | 2004-12-27 | 2006-07-13 | Kiyoko Hasegawa | Method for easily drinking coffee with gusto |
| JP2007222159A (en) * | 2006-01-26 | 2007-09-06 | Frontier Engineering Co Ltd | Extractor and extracting method |
-
1990
- 1990-12-12 JP JP2410292A patent/JPH04210556A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5635233A (en) * | 1995-01-09 | 1997-06-03 | Levinson; Melvin L. | Methods for preparing a coffee, tea and milk beverage |
| JP2006180861A (en) * | 2004-12-27 | 2006-07-13 | Kiyoko Hasegawa | Method for easily drinking coffee with gusto |
| JP2007222159A (en) * | 2006-01-26 | 2007-09-06 | Frontier Engineering Co Ltd | Extractor and extracting method |
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