JPH104882A - Production of roast coffee bean pressed under high pressure - Google Patents

Production of roast coffee bean pressed under high pressure

Info

Publication number
JPH104882A
JPH104882A JP17977296A JP17977296A JPH104882A JP H104882 A JPH104882 A JP H104882A JP 17977296 A JP17977296 A JP 17977296A JP 17977296 A JP17977296 A JP 17977296A JP H104882 A JPH104882 A JP H104882A
Authority
JP
Japan
Prior art keywords
coffee
roasted
coffee beans
beans
water
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
Application number
JP17977296A
Other languages
Japanese (ja)
Inventor
Masakazu Terauchi
正和 寺内
Kaoru Nishino
芳 西野
Atsushi Yamada
篤 山田
Mitsuharu Anpo
光治 安保
Hiroto Tomonari
寛人 友成
Tomo Kobayashi
朋 小林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KOYAMA CAFE SYST KK
MARUBENI SHOKURYO KK
Meiji Seika Kaisha Ltd
Original Assignee
KOYAMA CAFE SYST KK
MARUBENI SHOKURYO KK
Meiji Seika Kaisha Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by KOYAMA CAFE SYST KK, MARUBENI SHOKURYO KK, Meiji Seika Kaisha Ltd filed Critical KOYAMA CAFE SYST KK
Priority to JP17977296A priority Critical patent/JPH104882A/en
Publication of JPH104882A publication Critical patent/JPH104882A/en
Pending legal-status Critical Current

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  • Press Drives And Press Lines (AREA)

Abstract

PROBLEM TO BE SOLVED: To obtain roast coffee bean having excellent water-extraction efficiency, suitable for the preparation of a coffee drink having good taste and flavor, having excellent preservability and producible without necessitating a crushing process by pressing roast coffee beans under high pressure. SOLUTION: Roast coffee beans are produced by pressing roast whole and/or roughly crushed coffee beans under a pressure of 600-1,800kg/cm<2> . The roast and pressed coffee beans are extracted with water at 1-150 deg.C and filtered to obtain a soluble solid component of coffee. A coffee drink having excellent taste and flavor can be prepared by removing impurities from the obtained raw material for coffee drink according to need, adding and mixing a sweetener and optionally a dairy product to the refined product, filling in a container and thermally sterilizing the product.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は、コーヒー焙煎豆の
製造法とコーヒー飲料の製造法に関し、詳しくは水抽出
効率が優れ、香味の良好なコーヒー飲料を製造するため
に適した保存性が良好で、粉砕工程を必要としないコー
ヒー焙煎豆を簡便に製造する方法並びに該焙煎豆からコ
ーヒー飲料を製造する方法に関する。The present invention relates to a method for producing roasted coffee beans and a method for producing a coffee beverage, and more particularly to a method for producing a coffee beverage having excellent water extraction efficiency and good flavor. The present invention relates to a method for easily producing roasted coffee beans which does not require a pulverizing step and a method for producing a coffee beverage from the roasted beans.

【０００２】[0002]

【従来の技術及び発明が解決しようとする課題】従来、
コーヒー豆より飲料用可溶性固形分を抽出するために、
コーヒー生豆を各種焙煎方式により焙煎し、得られた焙
煎豆を粉砕した後、各種抽出方式により熱湯又は加圧熱
水にて抽出することが行われていた。このようにして調
製されたコーヒー抽出液は、濾過や遠心分離等の操作に
より夾雑物を除去し、そのまま飲料に供したり、或いは
必要に応じて甘味料、乳化剤、乳製品等を混合した後、
缶、壜等の容器に充填し、殺菌工程を経てコーヒー飲料
とされる。また、このコーヒー抽出濾液を各種濃縮方式
により脱水濃縮を行い、殺菌工程を経て容器等に充填し
たものを市販に供し、その後消費者が必要に応じて再び
水等により所定の濃度に希釈してコーヒー飲料として飲
用される場合もある。さらに、この脱水コーヒー濃縮液
は噴霧乾燥、凍結乾燥、薄膜減圧乾燥等の方式により脱
水乾燥し、粉末コーヒー飲料として供される場合もあ
る。2. Description of the Related Art
To extract soluble solids for beverages from coffee beans,
Raw coffee beans have been roasted by various roasting methods, and the obtained roasted beans have been pulverized and then extracted with hot water or pressurized hot water by various extraction methods. The thus-prepared coffee extract, after removing impurities by operations such as filtration and centrifugation, and serving the beverage as it is, or after mixing sweeteners, emulsifiers, dairy products and the like as necessary,
Filled in containers such as cans and bottles, and processed into a coffee beverage through a sterilization process. In addition, the coffee extract filtrate is subjected to dehydration and concentration by various concentration methods, and after being sterilized, filled in a container or the like and supplied to the market, and then, if necessary, the consumer again dilutes to a predetermined concentration with water or the like as necessary. Sometimes it is consumed as a coffee beverage. Further, the dehydrated coffee concentrate may be dehydrated and dried by a method such as spray drying, freeze drying, thin film vacuum drying, etc., and provided as a powdered coffee beverage in some cases.

【０００３】このような従来の焙煎、粉砕、抽出、濾過
方式では、コーヒー豆中の可溶性成分を短時間で多量に
抽出濾過、採取するために、コーヒー生豆を２００〜３
００℃の温度で５〜３０分間程度処理し、所定の色調に
焼成し、その後粉砕したものを熱水で抽出している。そ
の際、抽出収率を向上させるために、全粒コーヒー焙煎
豆を細かく粉砕し過ぎると、抽出後の濾過操作に長時間
を要する。また、その反対に粗い粉砕粒度で留めると、
抽出固形分が希薄となり抽出収率が低下するという問題
がある。又、水抽出収率を高めるために、抽出、濾過操
作を高温で長時間行うと、芳香成分が散逸したり、香味
成分の変質を生ずる。なお、芳香・香味成分の散逸や変
質を防ぐために、熱水の代りに低温水を用いて抽出する
と、所定の抽出濃度や抽出収率を得るためには抽出、濾
過操作に長時間を要することになる。[0003] In such a conventional roasting, crushing, extracting and filtering method, 200 to 3 parts of green coffee beans are extracted and filtered to extract a large amount of soluble components in coffee beans in a short time.
It is treated at a temperature of 00 ° C. for about 5 to 30 minutes, baked to a predetermined color tone, and then crushed and extracted with hot water. At that time, if the whole coffee roasted beans are too finely ground to improve the extraction yield, the filtration operation after the extraction takes a long time. On the other hand, if you keep it with a coarse ground particle size,
There is a problem that the extraction solid content becomes thin and the extraction yield decreases. Further, if the extraction and filtration operations are performed at a high temperature for a long period of time in order to increase the water extraction yield, the aromatic components are dissipated and the flavor components are altered. When extraction is performed using low-temperature water instead of hot water in order to prevent dissipation and deterioration of aroma and flavor components, it takes a long time to perform extraction and filtration operations to obtain a predetermined extraction concentration and extraction yield. become.

【０００４】そこで、コーヒー飲料の製造において、低
温水を用いて焙煎コーヒー豆を短時間で抽出する方法が
開発された（特公平１−４５３４６号公報、特開平８−
５６５７７号公報）。特公平１−４５３４６号公報に記
載された方法は、焙煎した全粒コーヒー豆を３００〜６
００ｋｇ／ｃｍ2 で加圧処理した後、粉砕処理したもの
を３５℃以下の低温水で可溶性固形分を抽出する方法で
ある。また、特開平８−５６５７７号公報には、粗砕し
たコーヒー生豆を１５０〜２５０℃の加熱、１０〜３０
０ｋｇ／ｃｍ2 の加圧下に圧搾処理してコーヒー焙煎豆
を製造する方法、焙煎した全粒及び／又は粗砕粒のコー
ヒー豆を１０〜３００ｋｇ／ｃｍ2 の加圧下に圧搾処理
するコーヒー焙煎豆の製造法が開示され、さらに該焙煎
豆を３５℃以下の水で抽出してコーヒー飲料を製造する
方法も記載されている。しかし、これらの方法では焙煎
した全粒及び／又は粗砕コーヒー豆を６００ｋｇ／ｃｍ
2 を越える圧力で処理した場合、表面にコーヒー油等が
浸出し、香味の劣化や、保存性の劣化等を惹起すること
が指摘され、また粉砕処理によって発生した微粉が抽出
時に濾過器の目詰まりを起こすため、遠心分離処理を必
要とするなど種々の問題が生じることが指摘されてい
る。Therefore, a method of extracting roasted coffee beans using low-temperature water in a short time in the production of coffee beverages has been developed (Japanese Patent Publication No. Hei 1-445346, Japanese Patent Application Laid-Open No. Hei 8-45346).
No. 56577). The method described in Japanese Patent Publication No. 1-45346 discloses a method in which roasted whole coffee beans are prepared for 300 to 6 times.
This is a method in which after subjecting to pressure treatment at 00 kg / cm 2 , pulverized material is subjected to extraction of soluble solids with low-temperature water of 35 ° C. or lower. Japanese Patent Application Laid-Open No. 8-56577 discloses that coarsely ground coffee beans are heated at 150 to 250 ° C.
Method for producing roasted coffee beans by pressing under a pressure of 0 kg / cm 2 , coffee roasting wherein whole roasted and / or coarsely ground coffee beans are pressed under a pressure of 10 to 300 kg / cm 2 A method for producing roasted beans is disclosed, and a method for producing a coffee beverage by extracting the roasted beans with water at 35 ° C. or lower is also described. However, in these methods, roasted whole grains and / or ground coffee beans are weighed at 600 kg / cm.
It has been pointed out that if the treatment is carried out at a pressure exceeding 2 , coffee oil etc. oozes out on the surface, causing deterioration of flavor and storage stability, etc. It has been pointed out that clogging causes various problems such as the necessity of centrifugation.

【０００５】[0005]

【課題を解決するための手段】本発明者等は前記の課題
を解決するために種々研究を重ねた結果、常法により焙
煎した全粒及び／又は粗砕粒のコーヒー豆を短時間の高
加圧下のプレス圧搾処理して得られたコーヒー焙煎豆
は、油溶性抗酸化物質により表面が被覆され、保存性が
改善されると共に、冷水及び熱水にて容易に可溶性固形
分を抽出することができ、短時間での濾過性も良好であ
り、水抽出コーヒー可溶性固形分収率が優れていること
を見出した。本発明はかかる知見により完成されたもの
である。Means for Solving the Problems The present inventors have conducted various studies in order to solve the above-mentioned problems, and as a result, obtained a whole roasted and / or coarsely ground coffee bean by a conventional method in a short period of time. The roasted coffee beans obtained by press squeezing under pressure are coated with an oil-soluble antioxidant to improve the preservability, and easily extract soluble solids with cold and hot water. It was found that the extractability was good, the filterability in a short time was good, and the yield of soluble solids in water-extracted coffee was excellent. The present invention has been completed based on such findings.

【０００６】すなわち、請求項１に記載の発明は、焙煎
した全粒及び／又は粗砕粒のコーヒー豆を６００ｋｇ／
ｃｍ2 〜１８００ｋｇ／ｃｍ2 の高加圧下に圧搾処理す
ることを特徴とするコーヒー焙煎豆の製造法である。請
求項２に記載の発明は、請求項１記載の方法で得たコー
ヒー焙煎豆を１〜１５０℃の水で抽出、濾過してコーヒ
ー可溶性固形分を得ることを特徴とするコーヒー飲料用
原料の製造法である。請求項３に記載の発明は、請求項
２記載のコーヒー飲料用原料から、必要に応じて夾雑物
を除去し、殺菌した後、濃縮し、所望により乾燥するこ
とを特徴とする濃縮コーヒー飲料用原料の製造法であ
る。また、請求項４に記載の発明は、請求項２記載のコ
ーヒー飲料用原料から、必要に応じて夾雑物を除去した
後、該原料に甘味料及び所望により乳製品を添加、混合
し、容器に充填し、次いで加熱殺菌することを特徴とす
るコーヒー飲料の製造法である。That is, according to the first aspect of the present invention, roasted whole and / or coarsely ground coffee beans are weighed at 600 kg / kg.
A method for producing roasted coffee beans, characterized in that the roasted coffee beans are subjected to a squeezing treatment under a high pressure of 1 cm 2 to 1800 kg / cm 2 . According to a second aspect of the present invention, there is provided a coffee beverage raw material, wherein the roasted coffee beans obtained by the method according to the first aspect is extracted with water at 1 to 150 ° C and filtered to obtain a coffee soluble solid content. It is a manufacturing method of. According to a third aspect of the present invention, there is provided a concentrated coffee beverage characterized by removing contaminants as necessary from the coffee beverage raw material according to the second aspect, sterilizing, concentrating, and optionally drying. It is a method for producing raw materials. The invention according to claim 4 is a container for coffee beverage according to claim 2, wherein after removing contaminants as necessary, a sweetener and, if desired, a dairy product are added to the raw material, and the mixture is mixed. And then sterilizing by heating.

【０００７】[0007]

【発明の実施の形態】以下に本発明を詳しく説明する。
本発明に使用されるコーヒー生豆は、産地、種類などに
制限はなく、例えばメキシコ、グアテマラ、ブラジル、
コロンビア、インドネシア、インド、オーストラリア、
中国等の各産地で得られたアラビカ種、ロブスター種、
リベリカ種などを単独で、あるいは２種類以上を通常の
焙煎処理前後に適宜組み合わせ、混合して使用すること
ができる。原料のコーヒー生豆は、全粒のまま、または
粗砕粒としたのち常法により焙煎する。ここで、焙煎は
通常の方法で実施すればよく、例えば２００〜３００℃
の温度で５〜３０分間程度処理して所定の色調に焙煎
（焼成）する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The green coffee beans used in the present invention are not limited in their production area, type, etc., for example, Mexico, Guatemala, Brazil,
Colombia, Indonesia, India, Australia,
Arabica, Lobster, etc. obtained from various localities such as China
Rebellica species can be used alone, or two or more can be used in combination as appropriate before and after the usual roasting treatment. Raw coffee beans as raw materials are roasted by a conventional method after leaving the whole grains or as coarsely crushed grains. Here, roasting may be performed by a normal method, for example, 200 to 300 ° C.
And roasting (baking) to a predetermined color tone at a temperature of 5 to 30 minutes.

【０００８】次に、上記焙煎コーヒー豆を高加圧下に圧
搾処理する。具体的には、６００ｋｇ／ｃｍ2 〜１８０
０ｋｇ／ｃｍ2 、好ましくは６００ｋｇ／ｃｍ2 〜１７
５０ｋｇ／ｃｍ2 、より好ましくは６１０ｋｇ／ｃｍ2
〜１３００ｋｇ／ｃｍ2 の加圧下に圧搾処理する。な
お、圧搾処理は可及的に短時間に行うことが望ましく、
通常は２０秒以下、好ましくは５秒以下で行う。圧搾処
理は任意の手段で行うことができ、例えば打錠機、油圧
プレス機などを用いで実施することができる。Next, the roasted coffee beans are squeezed under high pressure. Specifically, 600 kg / cm 2 to 180
0 kg / cm 2 , preferably 600 kg / cm 2 to 17
50 kg / cm 2 , more preferably 610 kg / cm 2
Squeezing process under a pressure of ~1300kg / cm 2. In addition, it is desirable to perform the squeezing process as short as possible,
Usually, it is performed for 20 seconds or less, preferably for 5 seconds or less. The pressing can be performed by any means, for example, using a tableting machine, a hydraulic press, or the like.

【０００９】上記の方法で得られる高加圧コーヒー焙煎
豆は、顕微鏡によって観察すると、コーヒー豆の細胞壁
が圧潰されており、油分が表面に浸出して均一に表面を
被覆している。この油分中にはコーヒー焙煎豆特有の天
然の抗酸化剤である油溶性のトコフェロール、クロロゲ
ン酸、褐変物質等を含有している。そのため、コーヒー
焙煎豆の酸化劣化を防止し、加圧処理を行わない通常の
コーヒー焙煎豆に比較して長期保存性が非常に向上す
る。例えば、同一原料を用い同一条件で焙煎したコーヒ
ー豆について本発明の方法で調製した高加圧コーヒー焙
煎豆と加圧処理を行わずに粉砕処理したコーヒー焙煎豆
をそれぞれアルミ箔の袋に入れ密封したものを室温（５
〜４０℃）にて１年間以上放置した後開封し、同一条件
にて水抽出−濾過を行って得られたコーヒー飲料の官能
比較試験を行ったところ、本発明の方法により製造した
高加圧コーヒー焙煎豆より得たコーヒー飲料の香味は非
常に良好であり、長期保存性が非常に優れていることを
示した。When the roasted coffee beans under high pressure obtained by the above method are observed with a microscope, the cell walls of the coffee beans are crushed, and the oil leaches out onto the surface to cover the surface uniformly. This oil contains oil-soluble tocopherol, chlorogenic acid, browning substances and the like, which are natural antioxidants specific to roasted coffee beans. Therefore, the oxidative deterioration of the roasted coffee beans is prevented, and the long-term storage stability is greatly improved as compared with ordinary roasted coffee beans that are not subjected to pressure treatment. For example, high pressure coffee roasted beans prepared by the method of the present invention for coffee beans roasted under the same conditions using the same raw materials and roasted coffee beans pulverized without performing the pressure treatment are each made of aluminum foil bags. And sealed at room temperature (5
At 40 ° C.) for more than one year, opened, and subjected to a water extraction-filtration under the same conditions to conduct a sensory comparison test on the coffee beverage. The flavor of the coffee beverage obtained from the roasted coffee beans was very good, indicating that the long-term storage property was very excellent.

【００１０】本発明の方法により得られたコーヒー焙煎
豆は、上記の如く高圧にて短時間で細胞壁が圧潰されて
いるため、加圧処理を行わない従来のコーヒー焙煎豆よ
り水抽出効率が非常に良好であり、コーヒー可溶性固形
分収率が従来のものよりも３〜８％優れており、香味の
良好なるコーヒー飲料原料となる。[0010] The roasted coffee beans obtained by the method of the present invention have a higher water extraction efficiency than conventional roasted coffee beans which are not subjected to pressure treatment because the cell wall is crushed in a short time at high pressure as described above. Is very good, the yield of coffee soluble solids is 3 to 8% better than the conventional one, and it becomes a coffee beverage raw material with good flavor.

【００１１】次に、本発明では、上記方法で得たコーヒ
ー焙煎豆をそのままの状態または適当に粗砕した後、１
〜１５０℃の水、好ましくは１〜１３０℃の水（冷水、
温水、熱水、加圧熱水等）で抽出し、しかる後、濾過し
てコーヒー可溶性固形分を得る。これがコーヒー飲料用
原料である。本発明の方法により、未粉砕もしくは粗砕
粒のコーヒー焙煎豆を高温水（４０〜１５０℃）にて抽
出すると、短時間内に抽出濾過が行われ、しかも水溶性
固形分濃度が高く、抽出収率の良好なるコーヒー飲料が
得られる。また、コーヒー焙煎豆を低温水（１〜４０
℃）にて抽出濾過する場合は、加熱エネルギーが少なく
てよく、省エネルギーによる経費節減にもつながる。し
かも、この抽出液は通常の処理方法で得たコーヒー飲料
に比べて美味である。さらに、この低温水抽出液を缶な
どに充填後、殺菌処理したコーヒー飲料も通常の充填コ
ーヒー飲料よりも香味が優れている。また、所望に応じ
て、この抽出液を常法により脱水濃縮したのち、乾燥処
理して得られた粉末コーヒー飲料の香味も、通常のイン
スタントコーヒーに比較して良好である。高加圧コーヒ
ー焙煎豆の抽出時間は、該焙煎豆の形状、水の温度等に
よって異なるが、全粒高加圧コーヒー焙煎豆の場合は、
４０〜１５０℃の水で１０〜６０分間程度が適当であ
り、得られた抽出液の収率は良好で、香味も優れてい
る。また、粗砕粒高加圧コーヒー焙煎豆の場合は、１〜
４０℃の水で２０〜１２０分間程度が好適であり、得ら
れた抽出液の収率も香味も大変良好である。Next, according to the present invention, the roasted coffee beans obtained by the above-mentioned method are directly crushed or are appropriately crushed.
~ 150 ° C water, preferably 1-130 ° C water (cold water,
Hot water, hot water, pressurized hot water, etc.), followed by filtration to obtain coffee soluble solids. This is the raw material for coffee beverages. According to the method of the present invention, when unground or coarsely ground coffee roasted beans are extracted with high-temperature water (40 to 150 ° C.), extraction and filtration are performed within a short time, and the concentration of water-soluble solids is high. A coffee beverage having a good yield can be obtained. In addition, roasted coffee beans are mixed with low-temperature water (1-40
When extraction filtration is performed at (° C.), the heating energy may be small, which leads to cost savings due to energy saving. Moreover, this extract is more delicious than coffee drinks obtained by the usual processing methods. Furthermore, a coffee beverage that has been sterilized after filling the low-temperature water extract into a can or the like also has a better flavor than a normal filled coffee beverage. If desired, the extract is dehydrated and concentrated by a conventional method, and then dried to obtain a powdered coffee beverage, which also has a better flavor than ordinary instant coffee. The extraction time of the high-pressure coffee roasted beans depends on the shape of the roasted beans, the temperature of the water, and the like.
It is appropriate to use water at 40 to 150 ° C. for about 10 to 60 minutes, and the obtained extract has a good yield and excellent flavor. In addition, in the case of coarsely ground high-pressure coffee roasted beans, 1 to 1
The temperature is preferably about 20 to 120 minutes in water at 40 ° C., and the yield and flavor of the obtained extract are very good.

【００１２】本発明により得られた高加圧全粒コーヒー
焙煎豆を３５℃以上の水で抽出した場合、１０〜３０分
の短時間で可溶成分が抽出され、その後の夾雑物除去の
ための濾過操作も１０〜３０分の短時間処理にて、使用
したコーヒー焙煎豆に対し高収率でコーヒー可溶性固形
分を得ることができ、香味の良好なコーヒー飲料が得ら
れる。６０℃以上の水で抽出、濾過操作を行えば、一層
短時間にて香味が良好なコーヒー可溶性固形分を高濃
度、高収率で得ることができる。しかも、この場合は、
粉砕工程が不要であることから、経済的にも好ましい。
さらに、本発明により得られた高加圧全粒コーヒー焙煎
豆を３５℃以下の冷水で抽出した場合でも、３時間以内
にコーヒー可溶性固形分を所期の濃度および収率で得る
ことができる。これに対して、従来の方法で焙煎、粉砕
して得たコーヒー豆の場合は、３５℃以下の冷水で抽出
すると、コーヒー可溶性固形分を所期の濃度および収率
で得るためには、１０時間以上の長時間が必要である。
なお、可溶性コーヒー固形分の収率を上昇させるために
抽出時間及び／又は濾過時間を延長した場合、芳香成分
が大気中に散逸したり、香味成分が変質することがあ
る。しかも、全体の抽出−濾過操作時間が増大し、作業
性が低下するので、工業生産上好ましくない。When the roasted coffee beans of high pressure obtained according to the present invention are extracted with water at 35 ° C. or higher, soluble components are extracted in a short time of 10 to 30 minutes, and the subsequent removal of impurities is performed. In a filtration operation for 10 to 30 minutes, a coffee soluble solid content can be obtained in a high yield with respect to the roasted coffee beans used, and a coffee beverage having a good flavor can be obtained. By performing extraction and filtration operations with water at 60 ° C. or higher, a coffee-soluble solid having a good flavor can be obtained in a higher concentration and a higher yield in a shorter time. And in this case,
Since a pulverizing step is unnecessary, it is economically preferable.
Furthermore, even when the roasted high-pressurized whole-grain coffee beans obtained by the present invention are extracted with cold water of 35 ° C. or less, it is possible to obtain a coffee-soluble solid content at an intended concentration and yield within 3 hours. . On the other hand, in the case of coffee beans obtained by roasting and pulverizing by a conventional method, when extracting with cold water of 35 ° C. or less, in order to obtain a coffee-soluble solid content at an intended concentration and yield, A long time of 10 hours or more is required.
When the extraction time and / or the filtration time are extended to increase the yield of soluble coffee solids, the aroma component may be dissipated into the air or the flavor component may be altered. In addition, the entire extraction-filtration operation time increases and the workability decreases, which is not preferable for industrial production.

【００１３】コーヒー焙煎豆の抽出方法は任意であり、
例えばドリップ方式、浸漬方式、撹拌混合方式、カウン
ターカレント方式等により行うことができる。次の濾過
は、例えば濾紙濾過、フランネル濾布濾過、遠心分離等
の既知の方法により行うことができる。これにより、コ
ーヒー抽出粕を除去して目的とするコーヒー可溶性固形
分が得られる。The method for extracting roasted coffee beans is optional.
For example, it can be performed by a drip method, a dipping method, a stirring and mixing method, a counter current method, or the like. The subsequent filtration can be performed by a known method such as filter paper filtration, flannel filter cloth filtration, and centrifugation. As a result, the coffee extract cake is removed to obtain the desired coffee soluble solids.

【００１４】以上のように、本発明によれば、常法によ
り調製した全粒焙煎豆を粉砕することなしに高加圧下に
て短時間で処理し、高加圧コーヒー焙煎豆が得られる。
この高加圧コーヒー焙煎豆を、さらに粉砕することなし
に缶コーヒーやインスタントコーヒーの抽出原料として
使用する際、抽出水の温度を６０℃以上にすると、抽
出，濾過操作を短時間で行うことができ、香味が良好で
コーヒー可溶性固形分が高濃度、高収率のコーヒー抽出
液が得られる。このものは、缶コーヒーやインスタント
コーヒー等の原料として好適に使用することができる。As described above, according to the present invention, whole-grain roasted beans prepared by a conventional method are treated in a short time under high pressure without pulverization to obtain high-pressure roasted coffee beans. Can be
When using this high-pressure roasted coffee beans as an extraction material for canned coffee or instant coffee without further pulverization, if the temperature of the extraction water is 60 ° C. or higher, the extraction and filtration operations can be performed in a short time. And a coffee extract having a good flavor, a high concentration of coffee-soluble solids, and a high yield can be obtained. This can be suitably used as a raw material for canned coffee and instant coffee.

【００１５】コーヒー飲料用原料は、水抽出後、必要に
応じて濾過や遠心分離等の固−液分離操作を行うことに
より清澄な抽出液とすることができる。この抽出液に適
当量の水、甘味料、さらには所望により乳製品等を加え
て喫飲に適する濃度まで可溶性固形分を調整したコーヒ
ー液は、好ましい喫飲温度まで加温しておいしく飲むこ
とができる。また、壜、缶詰などの容器に充填したコー
ヒー飲料を製造する場合には、可溶性固形分を上記の濃
度に調整した抽出液に甘味料及び必要に応じて各種乳製
品や香料等を適宜添加、混合して容器に充填した後、次
いで通常の殺菌方法、例えば加圧釜を用いてＦｏ値３０
以上で１２１℃、３０分間殺菌処理する。その後、放置
もしくは冷却手段を適用して室温程度まで冷却する。The raw material for coffee beverages can be converted into a clear extract by performing solid-liquid separation operations such as filtration and centrifugation as needed after water extraction. A coffee liquid prepared by adding an appropriate amount of water, a sweetener, and, if desired, a dairy product or the like to the extract to adjust the soluble solid content to a concentration suitable for drinking, warm the beverage to a preferable drinking temperature and drink deliciously. Can be. In the case of producing a coffee beverage filled in a container such as a bottle and a can, a sweetener and various dairy products and flavors are added as appropriate to the extract in which the soluble solid content is adjusted to the above concentration, After mixing and filling into a container, the Fo value is then 30 using a conventional sterilization method, for example, a pressure cooker.
The sterilization treatment is performed at 121 ° C. for 30 minutes. Then, it is cooled to about room temperature by leaving or applying a cooling means.

【００１６】このようにして得た容器に充填したコーヒ
ー飲料は、殺菌工程において高温にさらされるので、こ
の際に多量の香気成分が発生し、容器内に充満する。そ
のため、このコーヒー飲料を開封して飲むときは、通常
の方法で得た容器入りコーヒー飲料に比較して極めて美
味で芳香に富んでいる。The coffee beverage filled in the container thus obtained is exposed to a high temperature in the sterilization process, and at this time, a large amount of fragrant components are generated and filled in the container. Therefore, when this coffee beverage is opened and consumed, it is extremely delicious and rich in aroma as compared to a coffee beverage in a container obtained by an ordinary method.

【００１７】また、濃縮コーヒー液を製造する場合に
は、上記の水抽出液又は清澄な抽出液を−１５℃以下の
温度、好ましくは−２０〜−４０℃の温度で凍結脱水濃
縮処理を行う。具体的には、凍結型脱水機、例えばグレ
ンコ濃縮機を用いて−１５℃以下にて凍結脱水を行い、
２０Ｂｒｉｘ以上の濃縮液を得る。この濃縮液を通常の
殺菌方法にて処理した後、急速に室温以下に冷却し、容
器に入れて保存する。喫飲する際には、この濃縮コーヒ
ー液を喫飲に適した濃度まで水にて希釈調整し、次いで
必要に応じて適当な温度まで加温する。このようにして
得たコーヒー飲料は、通常の焙煎処理したコーヒー豆を
加熱抽出して得た濃縮コーヒー液と比較して香味が非常
にすぐれている。In the case of producing a concentrated coffee liquid, the above-mentioned water extract or clear extract is subjected to freeze-drying / concentration treatment at a temperature of -15 ° C or less, preferably at a temperature of -20 to -40 ° C. . Specifically, freeze dehydration is performed at −15 ° C. or less using a freeze dehydrator, for example, a Glenco concentrator,
A concentrated solution of 20 Brix or more is obtained. After treating this concentrated liquid by a usual sterilization method, it is rapidly cooled to room temperature or lower and stored in a container. At the time of drinking, the concentrated coffee liquid is diluted with water to a concentration suitable for drinking, and then heated to an appropriate temperature as needed. The coffee beverage thus obtained has a very good flavor as compared to a concentrated coffee liquid obtained by heating and extracting ordinary roasted coffee beans.

【００１８】[0018]

【実施例】以下において、本発明を実施例により詳しく
説明する。 実施例１ コロンビア産アラビカ種コーヒー生豆をＲＺ−２５００
型焙煎機（プロバット社製）にて色調Ｌ値２０．９に焼
成した後、６０４２型粉砕機（日本グラヌレーター社
製）で粗砕し１０メッシュ以上５３．６％、１０〜２０
メッシュ３６．５％、２０〜３２メッシュ６．５％、３
２メッシュ以下３．４％の粒度分布のコーヒー豆を得
た。この粗砕コーヒー豆をＲＴ型打錠機（菊水製作所
製）を用いて瞬間圧力６５０ｋｇ／ｃｍ2 にて加圧打錠
処理を行った。The present invention will be described in more detail with reference to the following examples. Example 1 Colombian Arabica green coffee beans were RZ-2500
After calcining to a color tone L value of 20.9 with a mold roasting machine (manufactured by Probat Inc.), coarsely crushed with a 6042 type pulverizing machine (manufactured by Nippon Granulator Co., Ltd.), 10 mesh or more 53.6%, 10 to 20
Mesh 36.5%, 20-32 mesh 6.5%, 3
Coffee beans having a particle size distribution of 2% or less and 3.4% were obtained. The coarsely ground coffee beans were subjected to pressure tableting treatment at an instantaneous pressure of 650 kg / cm 2 using an RT type tableting machine (manufactured by Kikusui Seisakusho).

【００１９】得られた高加圧コーヒー焙煎豆１００ｇを
ビーカーに秤量し、それに１１００ｇの７０℃の水を添
加し、１５分間撹拌（３０ｒｐｍ）した後、メリタ濾紙
にて２０分間濾過した。得られた抽出濾液量は９３８ｇ
であり、その可溶性固形分のＢｒｉｘ濃度は２．６８％
であった。従って、使用した高加圧コーヒー焙煎豆当り
のコーヒー可溶性固形分収率は２５．１４％となった。
一方、上記粗砕コーヒー焙煎豆を打錠機処理することな
しに、同じように抽出濾過処理を行った結果、得られた
抽出濾液量は９６１ｇ、その可溶性固形分Ｂｒｉｘ濃度
は２．１７％であり、使用した粗砕コーヒー焙煎豆当り
のコーヒー可溶性固形分収率は２０．８５％となった。100 g of the obtained roasted high-pressure coffee beans was weighed in a beaker, 1100 g of water at 70 ° C. was added thereto, and the mixture was stirred for 15 minutes (30 rpm), and then filtered with Melita filter paper for 20 minutes. The amount of the obtained extract filtrate is 938 g.
And the Brix concentration of the soluble solids is 2.68%
Met. Therefore, the yield of coffee-soluble solids per used roasted high-pressure coffee beans was 25.14%.
On the other hand, the roasted coffee beans were subjected to the same extraction and filtration treatment without being subjected to the tableting machine treatment. As a result, the amount of the extracted filtrate was 961 g, and the soluble solids Brix concentration was 2.17%. The yield of coffee-soluble solids per used roasted ground coffee beans was 20.85%.

【００２０】実施例２ 実施例１で得た高加圧コーヒー焙煎豆及び粗砕コーヒー
焙煎豆の加熱ヘキサン可溶性分をソックスレー抽出法に
より測定した結果、８時間連続抽出した場合、両者共に
全含油分量は１４．６〜１４．８％を示したが、その連
続抽出途中４０分にて、その間に抽出された油溶性成分
値を測定したところ、前者が１２．６％、後者が４．４
％を示した。すなわち、前者の高加圧コーヒー焙煎豆の
場合には細胞膜が破砕されて、油溶性成分が表面に滲
出、被膜しているために、短時間４０分抽出にても粗砕
コーヒー焙煎豆の場合に比較してヘキサン抽出がし易
く、高含油量を示した。そこで、同一試料（高加圧コー
ヒー焙煎豆及び粗砕コーヒー焙煎豆）についてアルミ箔
の袋中にそれぞれ６点ずつ各２００ｇ採取し、密封シー
ル後、同一室内（年間温度変化８〜３９℃）に２年間放
置した。その間３ヶ月及び６ヶ月経過毎に高加圧コーヒ
ー焙煎豆及び粗砕コーヒー焙煎豆を取り出し、水抽出、
濾過処理と官能試験を行った。なお、抽出、濾過処理は
実施例１と同じ条件で行い、原料コーヒー焙煎豆と得ら
れたコーヒー抽出濾液の官能検査は、専門パネラー１５
人による香味の良さに関する２点比較試験を行った。そ
の結果、保存２年経過後も高加圧コーヒー焙煎豆の方
が、コーヒー可溶性固形分収率については４．４±０．
２％良好であり、官能試験については１５人中１２人が
好み、危険率５％で有意であった。Example 2 The roasted high-pressurized coffee beans and the roasted coffee beans obtained in Example 1 were subjected to Soxhlet extraction to measure the soluble hexane content of the roasted beans. Although the oil content was 14.6 to 14.8%, the value of the oil-soluble component extracted during 40 minutes during the continuous extraction was 12.6% for the former and 4 for the latter. 4
%showed that. That is, in the case of the former high-pressure roasted coffee beans, the cell membrane is crushed, and the oil-soluble component is leached out and coated on the surface. The hexane extraction was easier and the oil content was higher than that of the case of (1). Therefore, 200 g of each of the same samples (roasted coffee roasted beans and roasted coffee roasted beans) were sampled at 6 points each in an aluminum foil bag, sealed and sealed, and then sealed in the same room (annual temperature change of 8 to 39 ° C.). ) For 2 years. During that time, take out the roasted coffee beans and roasted coffee beans every 3 months and 6 months, extract with water,
A filtration treatment and a sensory test were performed. The extraction and filtration were performed under the same conditions as in Example 1. The sensory test of the roasted coffee beans and the obtained coffee extract filtrate was conducted by a special panel 15
A two-point comparison test was conducted on the goodness of flavor by humans. As a result, even after storage for 2 years, the roasted high-pressure coffee beans had a coffee soluble solid content yield of 4.4 ± 0.
The results were 2% good, and 12 out of 15 preferred sensory tests were significant, with a 5% risk factor.

【００２１】実施例３ ブラジル産アラビカ種コーヒー豆をＲＺ−４０００型焙
煎機（プロバット社製）によりローストロス１４．５重
量％に焙煎し、さらに２０２型粉砕機（日本グラヌレー
ター社製）により粗砕し、１０メッシュ以上７０．５
％、１０〜３２メッシュ２５．８％、３２メッシュ以下
３．７％の粒度分布のコーヒーを得た。このコーヒー豆
をＳＥ型油圧式プレス機（アプライドパワージャパン社
製）により７００ｋｇ／ｃｍ2 加圧下で１５秒間処理
し、成型高加圧コーヒー焙煎豆を調製した。Example 3 Brazilian Arabica coffee beans were roasted to 14.5% by weight of roast roth using an RZ-4000 type roasting machine (manufactured by Probat Inc.), and further, were pulverized using a 202 type pulverizing machine (manufactured by Nippon Granulator). Crushed, 10 mesh or more 70.5
%, 10 to 32 mesh 25.8%, and a coffee having a particle size distribution of 32% or less 3.7% was obtained. The coffee beans were treated with an SE-type hydraulic press (manufactured by Applied Power Japan) under a pressure of 700 kg / cm 2 for 15 seconds to prepare molded high-pressure coffee roasted beans.

【００２２】得られた高加圧コーヒー焙煎豆とプレス処
理を行っていない粗砕コーヒー焙煎豆をそれぞれビーカ
ーに１００ｇ採取し、９０℃の熱水を１０００ｇ添加
し、２０分間撹拌（４０ｒｐｍ）した後、フランネル濾
布にて２０分間濾過し、抽出液を得た。高加圧コーヒー
焙煎豆からの抽出濾液量は８６４ｇであり、その可溶性
固形分Ｂｒｉｘ濃度は２．８２％であった。従って、使
用した高加圧コーヒー焙煎豆当りのコーヒー可溶性固形
分収率は２４．３６％となった。一方、高加圧処理を行
っていない粗砕コーヒー焙煎豆からの抽出濾液量は８８
６ｇ、その可溶性固形分Ｂｒｉｘ濃度は２．１６％であ
り、使用した粗砕コーヒー焙煎豆当りのコーヒー可溶性
固形分収率は１９．１４％となった。100 g of the obtained roasted coffee beans under high pressure and roasted coffee beans which have not been subjected to press treatment are each collected in a beaker, and 1000 g of hot water at 90 ° C. is added thereto, followed by stirring for 20 minutes (40 rpm). After that, the mixture was filtered through a flannel filter cloth for 20 minutes to obtain an extract. The amount of filtrate extracted from roasted high-pressure coffee beans was 864 g, and its soluble solids Brix concentration was 2.82%. Accordingly, the yield of coffee-soluble solids per roasted high-pressure coffee beans used was 24.36%. On the other hand, the amount of filtrate extracted from roasted coffee beans without high pressure treatment was 88%.
6 g, its soluble solids Brix concentration was 2.16%, and the coffee soluble solids yield per used roasted ground coffee was 19.14%.

【００２３】実施例４ ガテマラ産アラビカ種コーヒー豆とインドネシア産ロブ
スター種コーヒー豆を６０対４０の重量比で混合し、Ｒ
Ｚ−２５００型焙煎機（プロバット社製）にて色調Ｌ値
２１．５に焼成した（全粒コーヒー焙煎豆）。この全粒
コーヒー焙煎豆をＢＮＨ型打錠機（畑鉄工所製）にて瞬
間圧力９００ｋｇ／ｃｍ2 にて圧搾処理し、高加圧コー
ヒー焙煎豆を得た（全粒高加圧コーヒー焙煎豆）。又、
同じ全粒コーヒー焙煎豆を６０４２型粉砕機（日本グラ
ヌレーター社製）にて粗砕し、粒度分布１０メッシュ以
上５９．２％、１０〜３２メッシュ３８．０％、３２メ
ッシュ以下２．８％の粗砕コーヒー焙煎豆を得た（粗砕
コーヒー焙煎豆）。その後、これを全粒コーヒー焙煎豆
の場合と同じ条件にて打錠処理を行って高加圧コーヒー
焙煎豆を調製した（粗砕高加圧コーヒー焙煎豆）。上記
３種類の調製品（粗砕コーヒー焙煎豆、全粒高加圧コー
ヒー焙煎豆及び粗砕高加圧コーヒー焙煎豆）各１００ｇ
について、８０℃の熱水を使用し、同一条件にて抽出濾
過処理を行い、得られたコーヒー飲料の可溶性固形分Ｂ
ｒｉｘ濃度とコーヒー可溶性固形分収率を測定した。第
１表にその詳細な抽出濾過条件と測定結果を示した。Example 4 A mixture of Guatemalan Arabica coffee beans and Indonesian lobster coffee beans was mixed in a weight ratio of 60:40.
It was calcined to a color tone L value of 21.5 with a Z-2500 type roasting machine (probat) (whole roasted coffee beans). The whole-grain roasted coffee beans were pressed with an instantaneous pressure of 900 kg / cm 2 using a BNH-type tableting machine (manufactured by Hata Iron Works) to obtain high-pressurized coffee roasted beans (whole-grain high-pressurized coffee). Roasted beans). or,
The same whole-grain roasted coffee beans are coarsely crushed by a 6042 type pulverizer (manufactured by Nippon Granulator Co., Ltd.), and the particle size distribution is 10 mesh or more, 59.2%, 10-32 mesh, 38.0%, and 32 mesh or less, 2.8%. Of roasted coffee roasted beans (roasted roasted coffee beans). Thereafter, this was subjected to tableting treatment under the same conditions as in the case of whole-grain roasted coffee beans to prepare high-pressure roasted coffee beans (coarse-crushed high-pressure roasted coffee beans). 100g each of the above three preparations (roasted coffee roasted beans, whole-grain high-pressure coffee roasted beans, and coarsely-pressed roasted coffee beans)
, Using hot water at 80 ° C. and performing extraction and filtration under the same conditions, to obtain a soluble solid content B of the obtained coffee beverage.
The rix concentration and the yield of coffee soluble solids were measured. Table 1 shows detailed extraction filtration conditions and measurement results.

【００２４】[0024]

【表１】 抽出撹拌は５０ｒｐｍで実施した。[Table 1] Extraction and agitation were performed at 50 rpm.

【００２５】上記結果より、本発明の全粒高加圧コーヒ
ー焙煎豆の抽出濾過処理は、対照の粗砕粒高加圧コーヒ
ー焙煎豆と同程度に行われることから、粉砕処理工程は
必要としないことが確認された。なお、本実施例で得ら
れた各コーヒー飲料調製品について、香味嗜好性カップ
テストを行った結果、いずれも優れた香味を有し、各調
製品間の有意差は認められなかった。From the above results, since the extraction and filtration of the whole-grain high-pressure coffee roasted beans of the present invention is performed in the same degree as the control coarsely-grained high-pressure coffee roasted beans, the pulverization treatment step is necessary. And not confirmed. In addition, as for the coffee beverage preparations obtained in this example, a flavor palatability cup test was carried out. As a result, all of them had excellent flavors, and no significant difference was observed between the preparations.

【００２６】実施例５ インドネシア産ロブスター種コーヒー豆１００％の生豆
原料をＲＺ−４０００型焙煎機（プロバット社製）にて
色調Ｌ値２０．９に焼成した。この全粒コーヒー焙煎豆
を６０４２型粉砕機（日本グラヌレーター社製）にて粗
砕し、粒度分布１０メッシュ以上５３．６％、１０〜３
２メッシュ４１．９％、３２メッシュ以下４．５％の粗
砕コーヒー焙煎豆を得た。次いで、この粗砕コーヒー焙
煎豆をＧＮＨ型打錠機（畑鉄工所製）にて瞬間圧力８４
０ｋｇ／ｃｍ2、１１２０ｋｇ／ｃｍ2 、１７４０ｋｇ
／ｃｍ2 にてそれぞれ圧搾処理し、高加圧コーヒー焙煎
豆を得た。なお、比較のため、瞬間圧力５６０ｋｇ／ｃ
ｍ2 にて圧搾処理して高加圧コーヒー焙煎豆を得た。得
られた各高加圧コーヒー焙煎豆及び無処理の粗砕コーヒ
ー焙煎豆を実施例３と同じ抽出、濾過方法（但し、抽出
水の温度は４０℃）で処理して抽出濾過液を得た。それ
ぞれの抽出濾過液について、その物質収支を測定した。
得られた結果を処理条件と共に第２表に示した。なお、
本実施例で得られた各コーヒー飲料調製品について、香
味嗜好性カップテストを行った結果、いずれも対照の粗
砕コーヒー焙煎豆からの調製品よりも優れた香味を有し
ていた。しかし、比較例の場合は、抽出濾過液の収率が
実施例のものよりも劣っていた。Example 5 A raw bean raw material of 100% Indonesian lobster type coffee beans was calcined with a RZ-4000 type roaster (probat) to a color tone L value of 20.9. The whole-grain roasted coffee beans are coarsely crushed with a 6042 type pulverizer (manufactured by Nippon Granulator Co., Ltd.), and a particle size distribution of 10 mesh or more, 53.6%, 10 to 3
Roasted coffee beans having a mesh size of 41.9% and a mesh size of 32% or less and 4.5% were obtained. Then, the roasted coffee beans were subjected to an instantaneous pressure of 84 using a GNH tableting machine (manufactured by Hata Iron Works).
0kg / cm 2, 1120kg / cm 2, 1740kg
/ Cm 2 to obtain high-pressure roasted coffee beans. For comparison, the instantaneous pressure is 560 kg / c.
By pressing at m 2, roasted coffee beans with high pressure were obtained. Each of the obtained roasted high-pressure coffee beans and unprocessed roasted coffee beans is treated by the same extraction and filtration method as in Example 3 (however, the temperature of the extraction water is 40 ° C.), and the extracted filtrate is extracted. Obtained. The material balance of each extracted filtrate was measured.
The results obtained are shown in Table 2 together with the processing conditions. In addition,
As a result of performing a taste palatability cup test on each of the coffee beverage preparations obtained in this example, all of them had a superior flavor to the control preparation from roasted coffee roasted beans. However, in the case of the comparative example, the yield of the extract filtrate was inferior to that of the example.

【００２７】[0027]

【表２】 [Table 2]

【００２８】[0028]

【発明の効果】本発明によれば、粉砕工程を必要としな
いで、長期保存性に優れたコーヒー焙煎豆が効率よく得
られる。このコーヒー焙煎豆は、冷水から熱水までの広
範囲の領域で抽出可能であり、コーヒー可溶性固形分を
高濃度、高収率で得ることができる。しかも、このコー
ヒー可溶性固形分から香味の優れたコーヒー飲料を容易
に製造することができる。According to the present invention, roasted coffee beans having excellent long-term storage properties can be efficiently obtained without the need for a pulverizing step. The roasted coffee beans can be extracted in a wide range from cold water to hot water, and a high concentration and high yield of coffee soluble solids can be obtained. Moreover, a coffee beverage having an excellent flavor can be easily produced from the coffee soluble solids.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 西野 芳 埼玉県坂戸市千代田５丁目３番１号 明治 製菓株式会社食料総合研究所内 (72)発明者 山田 篤 東京都品川区東品川３丁目３番２号 丸紅 食料株式会社内 (72)発明者 安保 光治 東京都品川区東品川３丁目３番２号 丸紅 食料株式会社内 (72)発明者 友成 寛人 東京都品川区東品川３丁目３番２号 小山 コーヒーシステム株式会社内 (72)発明者 小林 朋 東京都品川区東品川３丁目３番２号 小山 コーヒーシステム株式会社内 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoshi Nishino 5-3-1 Chiyoda, Sakado-shi, Saitama Meiji Seika Co., Ltd. Food Research Institute (72) Inventor Atsushi Yamada 3-3-1 Higashishinagawa, Shinagawa-ku, Tokyo No. 2 Marubeni Food Co., Ltd. (72) Inventor Koji Abo 3-3-2 Higashishinagawa, Shinagawa-ku, Tokyo Marubeni Food Co., Ltd. (72) Hiroto Tomonari 3-2-2 Higashishinagawa, Shinagawa-ku, Tokyo No. Koyama Coffee System Co., Ltd. (72) Inventor Tomo Kobayashi Koyama Coffee System Co., Ltd. 3-2-2 Higashishinagawa, Shinagawa-ku, Tokyo

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 焙煎した全粒及び／又は粗砕粒のコーヒ
ー豆を６００ｋｇ／ｃｍ2 〜１８００ｋｇ／ｃｍ2 の高
加圧下に圧搾処理することを特徴とするコーヒー焙煎豆
の製造法。1. A process for producing roasted coffee beans, characterized in that the whole grain and / or rough砕粒coffee beans squeezing process to a high pressure of 600kg / cm 2 ~1800kg / cm 2 roasted. 【請求項２】 請求項１記載の方法で得たコーヒー焙煎
豆を１〜１５０℃の水で抽出、濾過してコーヒー可溶性
固形分を得ることを特徴とするコーヒー飲料用原料の製
造法。2. A method for producing a coffee beverage raw material, wherein the roasted coffee beans obtained by the method according to claim 1 are extracted with water at 1 to 150 ° C. and filtered to obtain a coffee soluble solid content. 【請求項３】 請求項２記載のコーヒー飲料用原料か
ら、必要に応じて夾雑物を除去し、殺菌した後、濃縮
し、所望により乾燥することを特徴とする濃縮コーヒー
飲料用原料の製造法。3. A method for producing a concentrated coffee beverage raw material according to claim 2, wherein contaminants are removed from the coffee beverage raw material according to claim 2, sterilized, concentrated, and optionally dried. . 【請求項４】 請求項２記載のコーヒー飲料用原料か
ら、必要に応じて夾雑物を除去した後、該原料に甘味料
及び所望により乳製品を添加、混合し、容器に充填し、
次いで加熱殺菌することを特徴とするコーヒー飲料の製
造法。4. After removing impurities as needed from the coffee beverage raw material according to claim 2, a sweetener and optionally a dairy product are added to the raw material, mixed and filled into a container,
A method for producing a coffee beverage, which is followed by heat sterilization.
JP17977296A 1996-06-21 1996-06-21 Production of roast coffee bean pressed under high pressure Pending JPH104882A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17977296A JPH104882A (en) 1996-06-21 1996-06-21 Production of roast coffee bean pressed under high pressure

Publications (1)

Publication Number Publication Date
JPH104882A true JPH104882A (en) 1998-01-13

Family

ID=16071621

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17977296A Pending JPH104882A (en) 1996-06-21 1996-06-21 Production of roast coffee bean pressed under high pressure

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Country Link
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009515547A (en) * 2005-11-18 2009-04-16 ザ フォルジャーズ コーヒー カンパニー Products that contain stomach-friendly coffee products
JP2015065917A (en) * 2013-09-30 2015-04-13 サントリー食品インターナショナル株式会社 Coffee drink including grease component
WO2019004658A1 (en) * 2017-06-26 2019-01-03 정현택 Coffee bean compression block, and manufacturing method and manufacturing device of tea bag, using same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009515547A (en) * 2005-11-18 2009-04-16 ザ フォルジャーズ コーヒー カンパニー Products that contain stomach-friendly coffee products
JP2015065917A (en) * 2013-09-30 2015-04-13 サントリー食品インターナショナル株式会社 Coffee drink including grease component
WO2019004658A1 (en) * 2017-06-26 2019-01-03 정현택 Coffee bean compression block, and manufacturing method and manufacturing device of tea bag, using same

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