JPS5943138B2 - Bagged high concentration black coffee - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a bag of high-concentration black coffee, and more specifically, a bag that extracts the flavor of coffee that is drunk as regular coffee and allows it to be stored as is. Regarding highly concentrated black coffee.

If roasted coffee beans are stored as is for several months, the oils contained in the coffee will autooxidize and produce a strange odor, making it unfit to drink.

Various coffee products are already known that prevent the above-mentioned deterioration of roasted coffee beans and enable long-term storage. The most typical one is called instant coffee, which is made by roasting coffee beans for 150 minutes.
Extract with high-temperature water at ~180°C to obtain a solid content concentration of 25 to 30
It is manufactured by spraying or freeze-concentrating % of the extract and turning it into powder or granules. In addition, for canned coffee, roasted coffee beans are extracted with hot water at 120 to 150°C, sugar is added to this extract, the cans are filled, the cans are sealed, and the mixture is heated at 130°C for 30 minutes. It is manufactured by performing retort sterilization. Furthermore, a product called aseptic coffee is made from roasted coffee.
After extracting with hot water of 20 to 1500C, adding sugar to this extract, sterilizing the outside of the container, filling it into a polyethylene-coated paper container, a resin-metal foil laminate pouch, a polyethylene container, etc., and sealing it. Manufactured. Furthermore, coffee syrup for iced coffee is
It is manufactured by preparing a coffee sugar solution from highly roasted beans in the same manner as above, filling it into a pin, and then sterilizing it in hot water at 100 OC for about 2 hours. however,
These coffee products have a flavor that is considerably inferior to that of Regiera coffee, and it is desired that the flavor be improved.

Furthermore, all coffee products in liquid form have added sugar, and if no sugar is added, the original coffee flavor tends to be further lost. However, some coffee lovers prefer coffee with no sugar added, that is, black coffee, and sugar may turn brown during long-term storage and adversely affect the flavor of coffee. Adding sugar to coffee products is not desirable.

Furthermore, in connection with extraction at high temperatures, conventional liquid coffee products extract a large amount of tannins and tannin compounds that increase astringency, and also produce an unpleasant taste due to pyrogallolic acid, a decomposition product of tannins. There is a tendency for
Furthermore, since the food is heated at high temperatures and for a long time during sterilization, this deterioration is further doubled.

The present inventor has discovered that when roasted coffee beans are extracted with low-temperature water below 50'C, the P content is significantly lower than that of conventional coffee products.
There is a close relationship between the PH of this coffee liquor and the sterilization conditions to make it substantially sterile9, and the pH of the coffee liquor should be 5.1 or less. Furthermore, by keeping the thickness of the pouch package used for sterilization below a certain value, sterilization can be carried out in a short time9.
It has been found that bagged high-concentration black coffee with excellent flavor can be obtained.

According to the present invention, in the packaged coffee obtained by filling a pouch made of a heat-sealable inner resin layer and a metal foil with coffee, sealing the pouch, and sterilizing the pouch, the coffee has a 5.5
black coffee having a pH of less than 9 and a solids concentration of 5% or more, and the pouch has a pH of 10 mTf after packaging.
There is provided a high concentration black coffee packaged in a sterile bag characterized by having a thickness of L or less.

The present invention will be explained in detail below.

In the present invention, the pH of the coffee to be filled into the bag is set to 5,
It is extremely important that the concentration of soluble solids be less than 50%, particularly preferably 4.7 to 5.2, and the concentration of soluble solids be 501) or more, especially in the range of 5 to 30%.

Among Jumei's coffee products, canned coffee has a pH of around 5.9, and coffee syrup has a pH of about 6.1 to 6.9.
It has a pH of 2. On the other hand, in the present invention,
As already mentioned above, the sterilization conditions necessary to sterilize packaged coffee vary widely depending on the pH of the coffee, and if the pH of the coffee to be filled is less than 5.5,
In particular, when the temperature is maintained at 5.2 or less, sterilization can be achieved with a light degree of sterilization, that is, sterilization at a relatively low temperature or in a short period of time. Table 1, which will be described later, is
Coffee beans from Santosya 2 in Brazil were roasted for regular regular coffee, finely ground, and extracted with water of various vorticities to prepare black coffee with different concentrations of soluble solids. This coffee was packed into a polyolefin-aluminum foil-polyester laminate pouch, sealed, and then subjected to storage tests at a temperature of 37° C. for 1 month and 6 months. The results are shown below.

The symbol 10+ in the table indicates 9 changes and losses in the first month, + indicates 9 changes and losses in the (month), and - indicates no changes and losses.

According to the results in Table 1 above, even coffee from the same type of coffee beans can be obtained with different pH values depending on the extraction temperature, and by reducing the pH of coffee to less than 5.5, it is possible to make it sterile. It can be seen that the necessary sterilization conditions are significantly relaxed.

Furthermore, the results in Table 1 suggest that increasing the concentration of soluble solids in coffee is effective in easing re-sterilization conditions. Furthermore, the results of retort sterilization of the bagged coffee shown in Table 1 and subjecting it to a sensory test immediately thereafter are shown in the column of retort conditions in Table 1 as numerical values in brackets.

This sensory test was conducted using a panel of 25 people who evaluated the aroma (flavor) of coffee on an 11-point scale from 0 to 10, and averaged the scores from each panel. . According to this sensory test, the pH of coffee is 5.5.
less than 5.2, especially 5.2 or less, and the concentration is 5%.
In the above case, it has been found that the excellent flavor of coffee is retained and that the flavor of coffee is retained when retort sterilization is performed in a shorter time. In the present invention,
In order to make the pH of coffee less than 5.5, especially less than 5.2, it is generally important to extract roasted coffee beans with water at a temperature of 50° C. or less.

All the beans used for regular regular coffee can be used as coffee beans, and these can be so-called straight or blended. The degree of roasting may be the same as that of regular regular coffee, but the excellent effect of the present invention is achieved in the case of highly acidic coffees such as Mocha and Paraichi, which are often roasted somewhat lightly and become boring. The effect will be more pronounced.

Also, in the case of beans with strong bitterness, such as Kilimanjiaro,
Excellent action and effect are exhibited. For pulverization, a so-called fine grind of 9 is appropriate, and a particle size that passes through a 9,35 mesh sieve (Meira standard) but does not pass through a 48 mesh sieve gives the best results. In the present invention, as already mentioned above, it is important to use water at a temperature of 5'C or less and to perform the extraction so that the soluble solid content concentration is 5% or more.

This extraction process can be carried out using a batch-type or continuous-type solid-liquid extractor that is known per se, such as a batch-type immersion method, a method in which water is passed through a packed column, and a method using a filter press. A continuous mixer settler method, etc. can be used.The extraction conditions are not particularly limited as long as the temperature and concentration described above are satisfied9, but the extraction time is within the range of 10 minutes to 12 hours, depending on the temperature and concentration. It is best to select an appropriate time depending on the extraction method. The extraction may be carried out in one stage or in multiple stages, and in the case of continuous extraction or multi-stage extraction, the coffee beans and water can be brought into contact in a countercurrent or cocurrent manner. The coffee liquid obtained after the extraction is optionally passed through IP (V) to remove coffee bean residues remaining on the tongue. Furthermore, if oil in the coffee beans is extracted at the same time, this may be removed. Alternatively, this may be homogenized by adding an emulsifier or the like. In the present invention,
Setting the pH and concentration within the above-mentioned range brings about the above-mentioned remarkable advantages in heat sterilization treatment.

In addition, low-temperature extraction achieves the following advantages: less extraction of tannins and tannin compounds that increase astringency; no unpleasant taste caused by pyrogallolic acid; and an overall mellow taste. Furthermore, by setting the concentration to 5% or more, the packaging volume is reduced9, which reduces packaging costs: the reduction in volume increases the ratio of surface area to internal volume, which results in a large amount of heat transfer. This makes it possible to further shorten the sterilization time: When diluted with boiling water when drinking, it easily becomes hot coffee: Because it is highly concentrated and the dilution ratio is increased, unpleasant odors (polymer) from the inner material are eliminated. Benefits such as reduced odor) are also achieved. If the concentration of movable solids in coffee is too high, the viscosity will increase and it will be difficult to remove it from the container, and it will also be difficult to dilute it again with water. The upper limit should be kept at around 30%. In another aspect of the present invention, the pH of coffee is adjusted to the above range by adding an edible acid to the coffee obtained by the above extraction method.

For example, when coffee beans are roasted more strongly than regular coffee, or when extraction from coffee beans is performed at a high temperature, the pH of the extracted coffee becomes higher than the above range. In this case too, edible acids such as tartaric acid, citric acid,
The pH of coffee can be lowered to the above range by adding one or more of quinic acid and caffeic acid. The coffee produced in this manner can be used satisfactorily for applications at the level of iced coffee, and is superior in flavor to canned coffee or coffee syrup. In the present invention, a pouch made of a laminate of a heat-sealable inner resin layer and metal foil is used as the container to be filled with the coffee.

The inner resin layer may be polyolefins such as low, medium or high density polyethylene, isotactic, polypropylene, crystalline ethylene-propylene copolymer, ethylene-vinyl acetate copolymer, ionomer: polyethylene terephmerate. , polyesters such as polytetramethylene terephumerate, nylon 6, nylon 6
6. Nylon such as nylon 12: A thermoplastic resin having heat sealability such as polyester ether is used. As this inner resin layer, it is particularly desirable to use a polyolefin resin. In other words, when polyester, nylon, etc. are used as the inner material, there is a tendency for the acidity in the coffee to decrease, the pH of the coffee content to increase, and the flavor to decrease. It is possible to maintain the pH of the coffee at the time of filling without reducing the acidity in the coffee. Forming the pouch with metal foil such as aluminum foil is important for preserving the coffee contents.

That is, this metal foil functions to prevent oxygen permeation into the coffee contents and to prevent the aroma 9 in the coffee contents from escaping to the outside of the container, thereby preserving the aroma. In order to prevent micro-racks and pinholes from forming in the metal foil during handling of the container or heat sterilization, a protective resin layer can be provided on the outer surface of the metal foil (C).

As such a protective resin layer, a synthetic resin film having a melting point 9 times higher than that of the heat-sealing inner layer, such as a polyester film such as polyethylene terephmerate, is suitably used. Of course, this polyester film is provided not only on the outer surface of the metal foil, but also on the inner side, that is, between the metal foil and the heat-sealing inner layer, completely preventing the occurrence of microcracks on the metal foil. The structure may be such that Examples of suitable laminates for pouches are polyethylene/aluminum foil/polyester, polypropylene/aluminum foil/polyester, polypropylene/polyester/aluminum foil/polyester, polypropylene/nylon/aluminum foil/polyester, and the like. When filling coffee, the above-mentioned laminate tapes are sent to a known automatic bag-forming and filling machine, where they are overlapped so that the heat-sealing inner resin layer of the laminate is on the inside, and the overlapped edges are separated. V) It is formed into a envelope shape by heat-sealing the parts using a heating roller, for example.

After heat-sealing the lower edge of the envelope, the nozzle inserted into the envelope is filled with coffee. After filling with coffee, the upper end of the envelope is heat-sealed with as little air as possible inside, completing the filling and sealing. In the present invention, the dimensions and filling amount of the pouch are determined so that the pouch package thus formed has a thickness of 10 mTl or less.

As already mentioned above, the heat transfer time to the center of the pouch packaging is significantly influenced by its thickness. However, according to the present invention, by setting the thickness of the pouch package to less than 10 TLm1, the time for heat transfer to the center of the package during heat sterilization can be reduced, and the sterilization time required under aseptic conditions can be reduced to 9 TL.
0 seconds or less. The amount of coffee to be filled into the pouch is equivalent to an armful of coffee, and although this amount varies depending on the concentration, it is generally 5 to 30 m! is the amount of

On the other hand, the dimensions and filling amount of the pouch are generally determined from a range of 15 to 70 mm in width and 50 to 150 mm in length so that the thickness of the package after filling is approximately 10 m or less. Retort sterilization is carried out at a temperature of 115°C or higher for a period of up to 1 minute and 30 seconds.

This makes it possible to prevent changes in flavor during sterilization and storage. Suitable sterilization conditions are 145° C. or higher for less than 60 seconds, and 150° C. or higher for less than 50 seconds. Retort sterilization is carried out using saturated steam or superheated steam alone or in combination with air in the retort, and is carried out continuously or batchwise. Inside the retort,
The pouch packaging may be introduced directly or after preheating. The invention is illustrated by the following example.

Example 1 Mitiam Roasted coffee beans "Brazil Santos^2" were ground and the soluble solid content was reduced to 1 in cold water of 2'C.
It was extracted to a concentration of 4.3%.

Immediately put this coffee liquid into a pouch shaped like the following.
Each ml was filled and sealed. The inner size is 110 pilgrims x 20
When filling 10ml with m1, the maximum thickness is 6m7! It was moderately hot. The composition of this pouch is polyester as the outer layer,
It contains aluminum foil in the middle, and uses a special polypropylene as the inner material. The pH of this coffee liquid was measured and found to be 5.1. Sterilization was performed at 145°C for 60 seconds using a continuous sterilizer. When the bactericidal value was measured at this time, it was F.

= 4.5. After 10 months of storage at room temperature, tasting was conducted. Ordinary coffee cup (inner volume 12
0 ml) was heated, the pouch was opened, the contents were poured into a cup, and boiled water was added to dilute the total volume to 100 ml. When diluted with boiling water, it gave off a nice aroma, and was superior in richness and flavor to regular coffee made from beans. The muddy level at this time was 82℃ and 9.
It had enough heat to keep it warm. Example 2 Mocha Paraichi, a highly sour bean, was roasted somewhat shallowly, ground, and extracted with cold water at 10°C.

Extraction was performed using a multistage column, and the concentration in the final stage was adjusted to 11.5% in terms of soluble solid content.

This concentration is eight times the most preferred concentration. The pH of this liquid was measured and found to be 4.85. When this coffee liquid was filled and sealed in a pouch with internal dimensions of 30 mm x 90 mm, it became pillow-shaped with a maximum thickness of 9 m TIL. The structure of this pouch includes polyester on the outside, aluminum foil in the middle, and polyethylene laminated on the inside. This pouched coffee was placed in a steam retort at 115° C. with a holding time of 90 seconds, a come up time of 60 seconds, and a cooling time of 3 minutes. I held it at 30 C for 6 months, but no changes were seen. The solution was opened, poured into a cup, and diluted by adding boiling water to a total volume of 100 ml. At this time, the temperature of the coffee was 79°C, the perfect temperature to drink. When I tasted it quickly, I found that the distinctive sourness of Mocha Para was intact and intact.
Example 3 [Kilimanjiyaro], which is an inland-produced bean with a somewhat bitter taste, is roasted to a high roast and ground to a size that can pass through a #35 mesh sieve.

Claims (1)

[Claims] 1. A packaged coffee made by filling coffee into a pouch consisting of a heat-sealable inner resin layer and a metal foil, sealing, and sterilizing the pouch, wherein the coffee has a pH of less than 5.5. 1. A sterile bagged high-concentration black coffee having a solid content concentration of 5% or more, and wherein the pouch has a thickness of 10 mm or less after packaging. 2. The coffee according to claim 1, wherein the coffee has a pH of 4.7 to 5.2. 3. The coffee according to claim 1, wherein the inner surface material of the pouch is made of polyolefin. 4. The coffee according to claim 1 or 2, wherein the pH of the coffee is controlled to the above-mentioned pH by extracting roasted coffee beans with water at 50° C. or lower. 5. The coffee according to claim 1 or 2, wherein the pH of the coffee is controlled to the above-mentioned pH level by adding an edible acid to the coffee.