JP2005102594A - Method for producing combined ground coffee - Google Patents
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Abstract
Description
この発明は、複合挽きコーヒーの製造方法に関するものである。 The present invention relates to a method for producing composite ground coffee.
コーヒー生豆（ｇｒｅｅｎ ｃｏｆｆｅｅ ｂｅａｎｓ）を焙煎して得られる焙煎コーヒー豆（ｒｏａｓｔｅｄ ｃｏｆｆｅｅ ｂｅａｎｓ）は、飲用時に粉砕（磨砕）して挽きコーヒー（ｇｒｏｕｎｄ ｃｏｆｆｅｅ）とするのが原則である。 In principle, roasted coffee beans obtained by roasting green coffee beans are ground (ground) at the time of drinking to give ground coffee.
挽きコーヒーは、熱湯でその中の成分を抽出すると、抽出液の中に香り、カフェイン、甘味などが溶出する。粉砕の程度が細かいと、このほかに渋味や苦味が溶出する。 When ground coffee is extracted with hot water, components such as aroma, caffeine and sweet taste are eluted in the extract. If the degree of grinding is fine, astringency and bitterness are also eluted.
また、熱湯で比較的長時間かけて抽出するときは、粗く粉砕し、比較的短時間で抽出するときは、細かく粉砕している。 Moreover, when extracting with hot water over a comparatively long time, it grind | pulverizes coarsely, and when extracting in a comparatively short time, it grind | pulverizes finely.
さらに、種類の異なるコーヒーのブレンドは、粉砕前の焙煎コーヒー豆の配合によって行っているが、その配合割合は、特別の基準があるわけではなく、個人の嗜好によって決められている。 Furthermore, different types of coffee are blended by blending roasted coffee beans before pulverization, but the blending ratio does not have a special standard and is determined by individual preference.
なお、栄養強化した飲料としては、カルシウム補給強化飲料及び固形飲料がある（特許文献１参照）。しかし、飲料としてコーヒーを対象とするものは提案されていない。
従来の挽きコーヒーは、その粉砕の程度（粒度）を加減しながら、熱湯による抽出液の香りや甘味、渋味、苦味などをたしなむ嗜好飲料である。しかし、いわゆる栄養飲料ではない。 Conventional ground coffee is a favorite beverage that adjusts the aroma, sweetness, astringency, bitterness, etc. of the extract with hot water while adjusting the degree of pulverization (particle size). However, it is not a so-called nutritional drink.
この発明は、このような従来の技術背景の下でなされたもので、嗜好飲料としてのみならず、水溶性ビタミンＢ複合体の一種であるナイアシン（ニコチン酸）で栄養強化した栄養強化飲料としても飲用できるコーヒー飲料の供給源となる複合挽きコーヒーの製造方法を提供することを課題とするものである。 This invention was made under such a conventional technical background, and not only as a favorite beverage, but also as a nutrition-enhanced beverage that is fortified with niacin (nicotinic acid), which is a kind of water-soluble vitamin B complex. It is an object of the present invention to provide a method for producing a composite ground coffee serving as a supply source of a drinkable coffee beverage.
この発明が提供する複合挽きコーヒーの製造方法は、次の（１）〜（３）に記載の方法である。 The manufacturing method of the composite ground coffee which this invention provides is a method as described in following (1)-(3).
（１）次の（ａ）〜（ｅ）に記載の工程を備えた複合挽きコーヒーの製造方法（以下、第１発明という）。
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生大豆を焙煎する第３工程。
（ｄ）第３工程で得られた焙煎大豆を粉砕して焙煎大豆粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎大豆粉末とを混合する第５工程。
(1) A method for producing a composite ground coffee comprising the steps described in the following (a) to (e) (hereinafter referred to as the first invention).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw soybeans.
(D) A fourth step in which the roasted soybeans obtained in the third step are pulverized into a roasted soybean powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted soybean powder obtained in the fourth step.
（２）次の（ａ）〜（ｅ）に記載の工程を備えた複合挽きコーヒーの製造方法（以下、第２発明という）。
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生ごまを焙煎する第３工程。
（ｄ）第３工程で得られた焙煎ごまを粉砕して焙煎ごま粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎ごま粉末とを混合する第５工程。
(2) A method for producing composite ground coffee comprising the steps described in the following (a) to (e) (hereinafter referred to as the second invention).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw sesame.
(D) A fourth step in which the roasted sesame obtained in the third step is pulverized to obtain roasted sesame powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted sesame powder obtained in the fourth step.
（３）次の（ａ）〜（ｅ）に記載の工程を備えた複合挽きコーヒーの製造方法（以下、第３発明という）。
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生小豆を焙煎する第３工程。
（ｄ）第３工程で得られた焙煎小豆を粉砕して焙煎小豆粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎小豆粉末とを混合する第５工程。
(3) A method for producing a composite ground coffee comprising the steps described in the following (a) to (e) (hereinafter referred to as third invention).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw red beans.
(D) A fourth step in which the roasted red beans obtained in the third step are pulverized to obtain roasted red bean powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted red bean powder obtained in the fourth step.
この発明によって得られる複合挽きコーヒーは、焙煎コーヒー粉末と焙煎大豆粉末、焙煎ごま粉末又は焙煎小豆粉末とを混合したものであるので、この挽きコーヒーに熱湯を通せば、焙煎コーヒー豆の香りやカフェイン、甘味、渋味、苦味だけでなく、大豆、ごま又は小豆の含有成分であるナイアシンの抽出液を得ることができる。この抽出液は、コーヒー本来の風味や色を備えているだけでなく、ナイアシンを含有している。 The composite ground coffee obtained by the present invention is a mixture of roasted coffee powder and roasted soybean powder, roasted sesame powder or roasted red bean powder, so if hot water is passed through this ground coffee, roasted coffee In addition to bean aroma, caffeine, sweet taste, astringency, and bitterness, an extract of niacin, which is a component of soybean, sesame or red beans, can be obtained. This extract has not only the original flavor and color of coffee, but also contains niacin.
したがって、この発明によれば、嗜好飲料としてだけでなく、ナイアシンで栄養強化した栄養強化飲料としても飲用できるコーヒー飲料の供給源となる複合挽きコーヒーの製造方法を提供できる。 Therefore, according to this invention, the manufacturing method of the composite ground coffee used as the supply source of the coffee drink which can be drunk not only as a favorite drink but as a nutrition enriched drink strengthened with niacin can be provided.
以下、この発明を実施するための最良の形態を実施例によって説明する。 Hereinafter, the best mode for carrying out the present invention will be described by way of examples.
実施例１は、コーヒー生豆と生黒豆（生丹波黒大豆）を焙煎、粉砕、混合して複合挽きコーヒーを製造する方法で、第１発明の実施例である。 Example 1 is a method for producing a composite ground coffee by roasting, pulverizing, and mixing green coffee beans and green black beans (raw Tamba black soybeans), and is an example of the first invention.
実施例１では、コーヒー生豆と生黒豆の加工、すなわち、両者の焙煎と粉砕は別々に行った。これは、コーヒー生豆と生黒豆のそれぞれに適した焙煎を行い、それぞれに適した粒度に粉砕するためである。 In Example 1, processing of green coffee beans and green black beans, that is, roasting and pulverization of both were performed separately. This is because roasting suitable for each of green coffee beans and raw black beans is performed and ground to a particle size suitable for each.
以下、実施例１の複合挽きコーヒーの製造方法を工程順に説明する。 Hereinafter, the manufacturing method of the composite ground coffee of Example 1 is demonstrated in order of a process.
１．コーヒー生豆の加工
（１）コーヒー生豆の計量採取
コーヒー生豆（生産国：コロンビア）を１バッチ分１０ｋｇを計量採取した。
1. Processing of green coffee beans (1) Weighing and collecting green coffee beans Weighed and collected 10 kg of green coffee beans (country of origin: Colombia).
（２）焙煎
採取したコーヒー生豆１０ｋｇを、投入温度１８０℃でオートスワドロ社製の焙煎機に投入して約２５分間焙煎し、排出温度２２０℃で排出した。焙煎完了時のコーヒー生豆の焙煎度合Ｌ値は１８．０±０．４であり、排出した煎り上がりの焙煎コーヒー豆は８ｋｇであった。
(2) Roasting 10 kg of the collected coffee beans were put into a roasting machine manufactured by Autoswadro at an input temperature of 180 ° C., roasted for about 25 minutes, and discharged at a discharge temperature of 220 ° C. The roasting degree L value of the green coffee beans at the completion of the roasting was 18.0 ± 0.4, and the discharged roasted coffee beans were 8 kg.
（３）クーリング
煎り上がった焙煎コーヒー豆（８ｋｇ）は、クーリング槽に入れて空冷した。
(3) Cooling Roasted coffee beans (8 kg) that had been roasted were placed in a cooling tank and air-cooled.
（４）粉砕
空冷した焙煎コーヒー豆８ｋｇを日本グラニュレーター製の粉砕機（粉砕能力：１０００ｋｇ／時）で粉砕した。得られた焙煎コーヒー粉末の粒度分布は、下記の通りであった。
(4) Pulverization 8 kg of air-cooled roasted coffee beans were pulverized with a pulverizer (pulverization capacity: 1000 kg / hour) manufactured by Nippon Granulator. The particle size distribution of the obtained roasted coffee powder was as follows.
１０ ＭＥＳＨ ＯＮ ０．２％
１４ ＭＥＳＨ ＯＮ １４．０％
２０ ＭＥＳＨ ＯＮ ６０．０％
２８ ＭＥＳＨ ＯＮ １７．０％
３２ ＭＥＳＨ ＯＮ ２．４％
３２ ＭＥＳＨ ＰＡＳＳ ６．４％
10 MESH ON 0.2%
14 MESH ON 14.0%
20 MESH ON 60.0%
28 MESH ON 17.0%
32 MESH ON 2.4%
32 MASH PASS 6.4%
（５）袋取り
焙煎コーヒー粉末は、袋に取って収納した。
(5) Bag removal Roasted coffee powder was stored in a bag.
２．丹波産の生黒豆の加工
（１）生黒豆の計量採取
生丹波黒大豆を２０ｋｇ計量採取した。
2. Processing of raw black beans from Tamba (1) Weighing and collecting raw black beans 20 kg of raw black beans were weighed and collected.
（２）焙煎
採取した生黒豆２０ｋｇを、投入温度１８０℃で東京産機製の直火式焙煎機に投入して約３０分間焙煎し、排出温度２１０℃で排出した。排出した煎り上がりの焙煎黒豆は１６ｋｇであった。
(2) Roasting 20 kg of the collected raw black beans were put into a direct-fired roasting machine manufactured by Tokyo Sangyo Co., Ltd. at a feed temperature of 180 ° C., roasted for about 30 minutes, and discharged at a discharge temperature of 210 ° C. The amount of roasted black beans that had been discharged was 16 kg.
（３）クーリング
煎り上がった焙煎黒豆は、クーリング槽に入れて空冷した。
(3) Cooling The roasted black beans that had been roasted were placed in a cooling tank and air-cooled.
（４）粉砕
空冷した焙煎黒豆をディッティング社製の粉砕機（粉砕能力：６０ｋｇ／時）で粉砕した。
(4) Pulverization The air-cooled roasted black beans were pulverized by a pulverizer (pulverization capability: 60 kg / hour) manufactured by Ditting.
（５）ふるいがけ
得られた焙煎黒豆粉末をふるいにかけ、下記の粒度分布のうち、３２ＭＥＳＨ ＰＡＳＳの微粉を除去した。ドリップ式で黒豆のナイアシンを熱湯で抽出する際に、上記微粉がフィルターの目詰まりの原因となるからである。
(5) Sifting The obtained roasted black bean powder was sieved to remove 32 MESH PASS fine powder from the following particle size distribution. This is because when the drip-type black bean niacin is extracted with hot water, the fine powder causes clogging of the filter.
１０ ＭＥＳＨ ＯＮ ４．４％
１４ ＭＥＳＨ ＯＮ １９．２％
２０ ＭＥＳＨ ＯＮ ３３．６％
２８ ＭＥＳＨ ＯＮ １８．８％
３２ ＭＥＳＨ ＯＮ ６．８％
３２ ＭＥＳＨ ＰＡＳＳ １７．２％
10 MESH ON 4.4%
14 MESH ON 19.2%
20 MESH ON 33.6%
28 MESH ON 18.8%
32 MESH ON 6.8%
32 MESH PASS 17.2%
（６）袋取り
ふるいがけして微粉を除去した焙煎黒豆粉末は、袋に取って収納した。
(6) Bag removal The roasted black bean powder obtained by sieving and removing fine powder was stored in a bag.
３．焙煎コーヒー粉末と焙煎黒豆粉末の混合
（１）焙煎コーヒー粉末と焙煎黒豆粉末の計量採取
袋取りした焙煎コーヒー粉末を４０ｋｇ（８０％）、焙煎黒豆粉末を１０ｋｇ（２０％）、それぞれ計量採取した。
3. Mixing of roasted coffee powder and roasted black bean powder (1) Weighing and collecting roasted coffee powder and roasted black bean powder 40 kg (80%) of roasted coffee powder taken from a bag and 10 kg (20%) of roasted black bean powder Each was weighed.
（２）混合
計量採取した焙煎コーヒー粉末４０ｋｇと焙煎黒豆粉末１０ｋｇを攪拌機（攪拌能力：１パッチ５０ｋｇ、所要時間１０分）で混合して複合挽きコーヒーとした。
(2) Mixing 40 kg of the measured roasted coffee powder and 10 kg of roasted black bean powder were mixed with a stirrer (stirring capacity: 1 patch 50 kg, required time 10 minutes) to obtain a composite ground coffee.
（３）袋取り
得られた複合挽きコーヒーを自動充填機で２００ｇずつパック詰めにした。
(3) Bag removal The obtained composite ground coffee was packed in 200 g portions with an automatic filling machine.
４．評価
パック詰めにした複合挽きコーヒーを検体として１０ｇ採取し、これに９５℃の熱湯（水道水：東京都渋谷区）２００ｍｌを加え、軽く攪拌して５分間放置した後、濾過した。得られた濾液（複合挽きコーヒーの抽出液）について、含有成分の検出試験を行ったところ、表１の結果を得た。
4). Evaluation 10 g of the mixed ground coffee packed as a sample was collected, 200 ml of 95 ° C. hot water (tap water: Shibuya-ku, Tokyo) was added thereto, and the mixture was gently stirred and left for 5 minutes, followed by filtration. The obtained filtrate (composite ground coffee extract) was subjected to a detection test for contained components, and the results shown in Table 1 were obtained.
同表から明らかなように、液中に０．５７ｍｇ／１００ｇのナイアシンが検出された。 As apparent from the table, 0.57 mg / 100 g of niacin was detected in the solution.
なお、表１の検出試験は、財団法人日本食品分析センターによるものである。 The detection tests in Table 1 are conducted by the Japan Food Analysis Center.
実施例２は、コーヒー生豆と生ごまを焙煎、粉砕、混合して複合挽きコーヒーを製造する方法で、第２発明の実施例である。 Example 2 is a method for producing a composite ground coffee by roasting, pulverizing and mixing coffee beans and raw sesame, and is an example of the second invention.
実施例２では、コーヒー生豆と生ごまの加工、すなわち両者の焙煎と粉砕は別々に行った。これは、コーヒー生豆と生ごまのそれぞれに適した焙煎を行い、それぞれに適した粒度に粉砕するためである。 In Example 2, processing of green coffee beans and raw sesame, that is, roasting and pulverization of both were performed separately. This is because roasting suitable for each of green coffee beans and raw sesame is performed and pulverized to a suitable particle size.
以下、実施例２の複合挽きコーヒーの製造方法を工程順に説明する。 Hereinafter, the manufacturing method of the composite ground coffee of Example 2 is demonstrated in order of a process.
１．コーヒー生豆の加工
（１）コーヒー生豆の計量採取
表２に示す３種類のコーヒー生豆を同表の配合比率で合計６０ｋｇ計量採取した。
1. Processing of green coffee beans (1) Measurement and collection of green coffee beans Three types of green coffee beans shown in Table 2 were weighed and collected in a mixing ratio of the same table in a total of 60 kg.
（２）焙煎
採取したコーヒー生豆６０ｋｇを、投入温度２００℃で東京産機製のコークス焙煎機に投入して、約２５分間焙煎し、排出温度２３０℃で排出した。焙煎完了時のコーヒー生豆の焙煎度合Ｌ値は１７．０±０．４であり、排出した煎り上がりの焙煎コーヒー豆は４８ｋｇであった。
(2) Roasting 60 kg of the collected green coffee beans were put into a coke roasting machine manufactured by Tokyo Sangyo Co., Ltd. at a feed temperature of 200 ° C., roasted for about 25 minutes, and discharged at a discharge temperature of 230 ° C. The roasting degree L value of the green coffee beans at the completion of the roasting was 17.0 ± 0.4, and the discharged roasted coffee beans were 48 kg.
（３）クーリング
煎り上がった焙煎コーヒー豆（４８ｋｇ）は、クーリング槽に入れて空冷した。
(3) Cooling Roasted coffee beans (48 kg) that had been roasted were placed in a cooling tank and air-cooled.
（４）粉砕
空冷した焙煎豆コーヒー１０ｋｇを日本グラニュレーター製の粉砕機（粉砕能力：１０００ｋｇ／時）で粉砕した。得られた焙煎コーヒー粉末の粒度分布は、下記の通りであった。
(4) Pulverization 10 kg of air-cooled roasted bean coffee was pulverized with a pulverizer (pulverization capacity: 1000 kg / hour) manufactured by Nippon Granulator. The particle size distribution of the obtained roasted coffee powder was as follows.
１０ ＭＥＳＨ ＯＮ ０．２％
１４ ＭＥＳＨ ＯＮ ０．６％
１６ ＭＥＳＨ ＯＮ ３．２％
２２ ＭＥＳＨ ＯＮ ６７．３％
３０ ＭＥＳＨ ＯＮ １７．３％
３０ ＭＥＳＨ ＰＡＳＳ １１．４％
10 MESH ON 0.2%
14 MESH ON 0.6%
16 MESH ON 3.2%
22 MESH ON 67.3%
30 MESH ON 17.3%
30 MESH PASS 11.4%
（５）袋取り
焙煎コーヒー粉末は、袋に取って収納した。
(5) Bag removal Roasted coffee powder was stored in a bag.
２．生黒ごまの加工
（１）生黒ごまの計量採取
生黒ごまを５００ｋｇ計量採取した。
2. Processing of raw black sesame (1) Weighing and collecting raw black sesame 500 kg of raw black sesame was sampled.
（２）焙煎
採取した生黒ごま５００ｋｇを、水洗脱水し、得られた黒ごま原料（水分１８〜２０％）を生産能力５００ｋｇ／ｈの焙煎機にかけ、１７０〜１８０℃で７〜８分間直火焙煎を行った。そのときの焙煎機出口のごま温度は１４０〜１５０℃程度であった。
(2) Roasting 500 kg of the collected raw black sesame is washed with water and dehydrated, and the obtained black sesame raw material (moisture 18-20%) is put on a roasting machine with a production capacity of 500 kg / h, and is 7-8 at 170-180 ° C Direct roasting was performed for a minute. The sesame temperature at the roaster exit at that time was about 140 to 150 ° C.
（３）クーリング
煎り上がった焙煎黒ごまは、クーリング槽に入れて空冷した。
(3) Cooling The roasted black sesame that had been roasted was placed in a cooling tank and air-cooled.
（４）粉砕
空冷した焙煎黒ごまを粉砕機（粉砕能力：８０ｋｇ／時）で粉砕した。平織１目開き１．０ｍｍの篩での残粒率（％）は０であった。
(4) Pulverization The air-cooled roasted black sesame was pulverized with a pulverizer (pulverization capacity: 80 kg / hour). The residual grain ratio (%) on a plain weave sieve with a mesh size of 1.0 mm was 0.
（５）袋取り
焙煎黒ごま粉末は、袋に取って収納した。
(5) Bag removal Roasted black sesame powder was stored in a bag.
３．焙煎コーヒー粉末と焙煎黒ごま粉末の混合
（１）焙煎コーヒー粉末と焙煎黒ごま粉末の計量採取
袋取りした焙煎コーヒー粉末を８ｋｇ（８０％）、焙煎黒ごま粉末を２ｋｇ（２０％）、それぞれ計量採取した。
3. Mixing of roasted coffee powder and roasted black sesame powder (1) Weighing and collecting roasted coffee powder and roasted black sesame powder 8kg (80%) of roasted coffee powder taken out of bag and 2kg of roasted black sesame powder ( 20%) and weighed each.
（２）混合
計量採取した焙煎コーヒー粉末８ｋｇと焙煎黒ごま粉末２ｋｇを攪拌機（攪拌能力：１バッチ１０ｋｇ、所要時間１０分）で混合して複合挽きコーヒーとした。
(2) Mixing 8 kg of the measured roasted coffee powder and 2 kg of roasted black sesame powder were mixed with a stirrer (stirring capacity: 1 batch 10 kg, required time 10 minutes) to obtain a composite ground coffee.
（３）袋取り
得られた複合挽きコーヒーを自動充填機で２００ｇずつパック詰めにした。
(3) Bag removal The obtained composite ground coffee was packed in 200 g portions with an automatic filling machine.
４．評価
パック詰めにした複合挽きコーヒーを検体として１０ｇ採取し、これに９５℃の熱湯（水道水：東京都渋谷区）２００ｍｌを加え、軽く攪拌して５分間放置した後、濾過した。得られた濾液（複合挽きコーヒーの抽出液）について、含有成分の検出試験を行ったところ、表３の結果を得た。
4). Evaluation 10 g of the mixed ground coffee packed as a sample was collected, 200 ml of 95 ° C. hot water (tap water: Shibuya-ku, Tokyo) was added thereto, and the mixture was gently stirred and left for 5 minutes, followed by filtration. The obtained filtrate (composite ground coffee extract) was subjected to a content component detection test, and the results shown in Table 3 were obtained.
同表から明らかなように、液中に、１．０３ｍｇ／１００ｇのナイアシンがカルシウム２．３ｍｇ／１００ｇとともに検出された。 As is apparent from the table, 1.03 mg / 100 g of niacin was detected in the solution together with 2.3 mg / 100 g of calcium.
なお、表３の検出試験は、財団法人日本食品分析センターによるものである。 The detection tests in Table 3 are conducted by the Japan Food Analysis Center.
実施例３は、コーヒー生豆と生小豆（北海道十勝産エリモショウズ）を焙煎、粉砕、混合して複合挽きコーヒーを製造する方法で、第３発明の実施例である。 Example 3 is a method for producing composite ground coffee by roasting, pulverizing, and mixing green coffee beans and green red beans (Erimoshozu produced in Tokachi, Hokkaido), and is an example of the third invention.
実施例３では、コーヒー生豆と生小豆の加工、すなわち、両者の焙煎と粉砕は別々に行った。これは、コーヒー生豆と生小豆のそれぞれに適した焙煎を行い、それぞれに適した粒度に粉砕するためである。 In Example 3, processing of green coffee beans and green beans, that is, roasting and pulverization of both were performed separately. This is because roasting suitable for each of green coffee beans and green beans is performed and ground to a particle size suitable for each.
以下、実施例３の複合挽きコーヒーの製造方法を工程順に説明する。 Hereinafter, the manufacturing method of the composite ground coffee of Example 3 is demonstrated in order of a process.
１．コーヒー生豆の加工
（１）コーヒー生豆の計量採取
表４に示す３種類のコーヒー生豆を、各２５ｋｇずつ、合計７５ｋｇ計量採取した。
1. Processing of green coffee beans (1) Measurement and collection of green coffee beans Three types of green coffee beans shown in Table 4 were weighed and collected, each weighing 25 kg, for a total of 75 kg.
（２）焙煎
採取した３種類のコーヒー生豆のうちのブラジルサントスＮＯ４／５を２５ｋｇ、投入温度１６０℃で東京産機製のコークス焙煎機に投入して約１５分間焙煎し、排出温度２２０℃で排出した。焙煎完了時のコーヒー生豆の焙煎度合Ｌ値は１７．５±０．４であり、排出した煎り上がりの焙煎コーヒー豆は２０．５ｋｇであった。
(2) Roasting Of the three types of green coffee beans collected, Brazil Santos NO4 / 5 was put in 25 kg, input temperature 160 ° C. into a coke roaster manufactured by Tokyo Sangyo Co., Ltd. and roasted for about 15 minutes. It discharged | emitted at 220 degreeC. The roasting degree L value of the green coffee beans at the completion of the roasting was 17.5 ± 0.4, and the discharged roasted coffee beans were 20.5 kg.
採取した３種類のコーヒー生豆のうちのコロンビアＥＸＣとインドネシアＡＰ−１についても、それぞれ２５ｋｇを、同じ要領で焙煎して、それぞれ２０．５ｋｇと２０ｋｇの煎り上がりの焙煎コーヒー豆を得た。Ｌ値は１７．５±０．４であった。 Of Colombia EXC and Indonesia AP-1 among the three kinds of green coffee beans collected, 25 kg of each was roasted in the same manner to obtain roasted coffee beans of 20.5 kg and 20 kg, respectively. . The L value was 17.5 ± 0.4.
（３）クーリング
煎り上がった３種類の焙煎コーヒー豆は、別々にクーリング槽に入れて空冷した。
(3) Cooling The three types of roasted coffee beans that had been roasted were separately placed in a cooling tank and air-cooled.
（４）粉砕
空冷した３種類の焙煎コーヒー豆を、表５の割合で配合し、得られた１００ｋｇの焙煎コーヒー豆を、日本グラニュレーター製の粉砕機（粉砕能力：３００ｋｇ／時）で粉砕した。
(4) Grinding Three types of roasted coffee beans that have been air-cooled are blended in the proportions shown in Table 5, and 100 kg of the roasted coffee beans obtained are pulverized by a granulator (milling capacity: 300 kg / hour) manufactured by Japan Granulator. Crushed.
得られた焙煎コーヒー粉末の粒度分布は下記の通りであった。 The particle size distribution of the obtained roasted coffee powder was as follows.
１０ ＭＥＳＨ ＯＮ １．０％
１４ ＭＥＳＨ ＯＮ １０．０％
１６ ＭＥＳＨ ＯＮ ２８．０％
２２ ＭＥＳＨ ＯＮ ３３．０％
３０ ＭＥＳＨ ＯＮ ２０．０％
３０ ＭＥＳＨ ＰＡＳＳ ８．０％
10 MESH ON 1.0%
14 MESH ON 10.0%
16 MESH ON 28.0%
22 MESH ON 33.0%
30 MESH ON 20.0%
30 MESH PASS 8.0%
（５）袋取り
焙煎コーヒー粉末は、袋に取って収納した。
(5) Bag removal Roasted coffee powder was stored in a bag.
２．生小豆の加工
（１）生小豆の計量採取
１８時間水に漬けて水切りをし、約２倍の重量になった生小豆（北海道十勝産エリモショウズ）を８ｋｇ計量採取した。
2. Processing of raw red beans (1) Weighing and collecting raw red beans We dipped in water for 18 hours, drained, and weighed 8 kg of raw red beans (Erimoshozu, Tokachi, Hokkaido), which was about twice the weight.
（２）焙煎
採取した生小豆８ｋｇを、投入温度１８０℃でフジローヤル製の焙煎機に投入して約４０分間焙煎し、排出温度１９０°で排出した。焙煎完了時の生小豆の焙煎度合Ｌ値は２７．０±０．４であり、排出した煎り上がりの焙煎小豆は３．２ｋｇであった。
(2) Roasting 8 kg of the collected raw red beans were put into a Fuji Royal roasting machine at a feed temperature of 180 ° C. and roasted for about 40 minutes, and discharged at a discharge temperature of 190 °. When the roasting was completed, the roasting degree L value of the raw red beans was 27.0 ± 0.4, and the discharged roasted red beans discharged was 3.2 kg.
（３）クーリング
煎り上がった焙煎小豆は、クーリング槽に入れて空冷した。
(3) Cooling The roasted red beans that had been roasted were placed in a cooling tank and air-cooled.
（４）粉砕
空冷した焙煎小豆をカットミルで粉砕した。
(4) Pulverization The air-cooled roasted red beans were pulverized with a cut mill.
（５）ふるいがけ
得られた焙煎小豆をふるいにかけ、下記の粒度分布のうち、３２ＭＥＳＨ ＰＡＳＳの微粉を除去した。ドリップ式で小豆のナイアシンを熱湯で抽出する際に、上記微粉がフィルターの目詰まりの原因となるからである。
(5) Sifting The obtained roasted red beans were sieved to remove 32MESH PASS fine powder from the following particle size distribution. This is because the fine powder causes clogging of the filter when the peanut niacin is extracted with hot water by the drip method.
１０ ＭＥＳＨ ＯＮ ８．０％
１４ ＭＥＳＨ ＯＮ ３６．０％
１６ ＭＥＳＨ ＯＮ １８．０％
２２ ＭＥＳＨ ＯＮ １５．０％
３０ ＭＥＳＨ ＯＮ ２０．０％
３０ ＭＥＳＨ ＰＡＳＳ ３．０％
10 MESH ON 8.0%
14 MESH ON 36.0%
16 MESH ON 18.0%
22 MESH ON 15.0%
30 MESH ON 20.0%
30 MASH PASS 3.0%
（６）袋取り
ふるいにかけて微粉を除去した焙煎小豆粉末は、袋に取って収納した。
(6) Bag removal The roasted red bean powder from which fine powder had been removed by sieving was stored in a bag.
３．焙煎コーヒー粉末と焙煎小豆粉末の混合
（１）焙煎コーヒー粉末と焙煎小豆粉末の計量採取
袋取りした焙煎コーヒー粉末を７．３ｋｇ（７３％）、焙煎小豆粉末を２．７ｋｇ（２７％）、それぞれ計量採取した。
3. Mixing of roasted coffee powder and roasted red bean powder (1) Weighing and collecting roasted coffee powder and roasted red bean powder 7.3 kg (73%) of roasted coffee powder taken out of bag and 2.7 kg of roasted red bean powder (27%), each weighed.
（２）混合
計量採取した焙煎コーヒー粉末７．３ｋｇと焙煎小豆粉末２．７ｋｇを攪拌機（攪拌能力：１バッチ１０ｋｇ、所要時間１０分）で混合して複合挽きコーヒーとした。
(2) Mixing 7.3 kg of the measured roasted coffee powder and 2.7 kg of roasted red bean powder were mixed with a stirrer (stirring capacity: 1 batch 10 kg, required time 10 minutes) to obtain a composite ground coffee.
（３）袋取り
得られた複合挽きコーヒーを自動充填機で２００ｇずつパック詰めにした。
(3) Bag removal The obtained composite ground coffee was packed in 200 g portions with an automatic filling machine.
４．評価
パック詰めにした複合挽きコーヒーを検体として１０ｇ採取し、これに９５℃の熱湯（水道水：東京都渋谷区）２００ｍｌを加え、軽く攪拌して５分間放置した後、濾過した。得られた濾液（複合挽きコーヒーの抽出液）について、含有成分の検出試験を行ったところ、表６の結果を得た。
4). Evaluation 10 g of the mixed ground coffee packed as a sample was collected, 200 ml of 95 ° C. hot water (tap water: Shibuya-ku, Tokyo) was added thereto, and the mixture was gently stirred and left for 5 minutes, followed by filtration. The obtained filtrate (composite ground coffee extract) was subjected to a detection test for contained components, and the results shown in Table 6 were obtained.
同表から明らかなように、液中に、０．８６ｍｇ／１００ｇのナイアシンがカリウム８１．３ｍｇ／１００ｇとともに検出された。 As apparent from the table, 0.86 mg / 100 g of niacin was detected in the solution together with potassium 81.3 mg / 100 g.
なお、表６の検出試験は、財団法人日本食品分析センターによるものである。 The detection tests in Table 6 are conducted by the Japan Food Analysis Center.
Claims (3)
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生大豆を焙煎する第３工程。
（ｄ）第３工程で得られた焙煎大豆を粉砕して焙煎大豆粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎大豆粉末とを混合する第５工程。 The manufacturing method of the composite ground coffee provided with the process as described in following (a)-(e).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw soybeans.
(D) A fourth step in which the roasted soybeans obtained in the third step are pulverized into a roasted soybean powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted soybean powder obtained in the fourth step.
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生ごまを焙煎する第３工程。
（ｄ）第３工程で得られた焙煎ごまを粉砕して焙煎ごま粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎ごま粉末とを混合する第５工程。 The manufacturing method of the composite ground coffee provided with the process as described in following (a)-(e).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw sesame.
(D) A fourth step in which the roasted sesame obtained in the third step is pulverized to obtain roasted sesame powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted sesame powder obtained in the fourth step.
（ａ）コーヒー生豆を焙煎する第１工程。
（ｂ）第１工程で得られた焙煎コーヒー豆を粉砕して焙煎コーヒー粉末とする第２工程。
（ｃ）生小豆を焙煎する第３工程。
（ｄ）第３工程で得られた焙煎小豆を粉砕して焙煎小豆粉末とする第４工程。
（ｅ）第２工程で得られた焙煎コーヒー粉末と第４工程で得られた焙煎小豆粉末とを混合する第５工程。 The manufacturing method of the composite ground coffee provided with the process as described in following (a)-(e).
(A) A first step of roasting green coffee beans.
(B) A second step in which the roasted coffee beans obtained in the first step are crushed into roasted coffee powder.
(C) A third step of roasting raw red beans.
(D) A fourth step in which the roasted red beans obtained in the third step are pulverized to obtain roasted red bean powder.
(E) A fifth step of mixing the roasted coffee powder obtained in the second step and the roasted red bean powder obtained in the fourth step.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009150025A1 (en) * | 2008-05-27 | 2009-12-17 | Nestec S.A. | Soluble coffee-based composition and instant beverage |
| WO2012124624A1 (en) | 2011-03-11 | 2012-09-20 | 高砂香料工業株式会社 | Coffee extract |
| KR101393252B1 (en) * | 2011-11-04 | 2014-05-08 | 종 해 김 | Method for Making Nano-grade Instant Coffee. |
| CN111184111A (en) * | 2020-01-10 | 2020-05-22 | 广德美好包装科技有限公司 | Instant coarse cereal coffee and production process thereof |
| JP6946593B1 (en) * | 2021-06-23 | 2021-10-06 | キユーピー株式会社 | Acid liquid seasoning |
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2003
- 2003-09-30 JP JP2003340271A patent/JP2005102594A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009150025A1 (en) * | 2008-05-27 | 2009-12-17 | Nestec S.A. | Soluble coffee-based composition and instant beverage |
| WO2012124624A1 (en) | 2011-03-11 | 2012-09-20 | 高砂香料工業株式会社 | Coffee extract |
| US9380799B2 (en) | 2011-03-11 | 2016-07-05 | Takasago International Corporation | Roasted mixture and method for producing a beverage using same |
| KR101393252B1 (en) * | 2011-11-04 | 2014-05-08 | 종 해 김 | Method for Making Nano-grade Instant Coffee. |
| CN111184111A (en) * | 2020-01-10 | 2020-05-22 | 广德美好包装科技有限公司 | Instant coarse cereal coffee and production process thereof |
| JP6946593B1 (en) * | 2021-06-23 | 2021-10-06 | キユーピー株式会社 | Acid liquid seasoning |
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