Coffee composition for extraction, method for producing the same, and method for producing coffee beverage

Abstract

To provide coffee composition for extraction capable of reproducing espresso-like sweetness and sharp acidity and bitterness by using a simple instrument such as those used for brewing drip coffee without using a special machine such as an espresso machine, and capable of providing enjoyable time when coffee is brewed.SOLUTION: Coffee composition for extraction comprises ground roasted coffee beans and instant coffee such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3: 7 to 8: 2. The composition is extracted with a solvent of 4 to 12 mass times the composition and then subjected to solid-liquid separation so that the liquid portion is used for drinking.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an extraction coffee composition and a method for producing the same. Further, the present invention relates to a method for producing a coffee beverage using the extraction coffee composition.

Background Art

[0002] Coffee is one of the most popular beverages in the world. There are various types of coffee brewing methods. For example, typical methods include espresso, which extracts by passing pressurized hot water through a filter filled with ground roasted coffee beans in a short time, and drip coffee, which extracts coffee by placing ground roasted coffee beans on a filter such as paper and pouring hot water over them. There is also a brewing method such as instant coffee, which is obtained by dissolving a powder obtained by drying an extract of roasted coffee beans in hot water. Espresso requires a special device capable of generating high pressure during extraction. On the other hand, it is a brewing method that can obtain an extract (espresso) with a sweet aroma peculiar to coffee, a sharp bitterness, and a rich texture. Also, espresso can be made into a thick caffe latte or cappuccino by combining it with steamed milk or foamed milk. Caffe latte and cappuccino, which combine espresso and milk, are popular ways of drinking coffee in recent years.

[0003] On the other hand, drip coffee, which extracts coffee from ground roasted coffee beans using a paper filter or a nel, can be brewed with simple utensils without the need for a special device like when making espresso, and has had a strong popularity since old times. Drip coffee generally involves pouring hot water over the coffee beans on the filter and slowly extracting under the action of gravity. However, during the slow time of brewing coffee, the rich aroma of coffee spreads around, and some people enjoy it as an important time for refreshing themselves by slowly brewing coffee. However, generally, drip coffee has a rather plain taste compared to espresso.

[0004] Without using a special device such as an espresso machine, it is possible to reproduce the sweet aroma, sharp bitterness and richness similar to espresso using a simple utensil like when making drip coffee, and also enjoy the time taken to make coffee. There has never been a coffee composition like this before.

[0005] Patent Document 1 describes a method of providing coffee with a flavor very similar to espresso without using high pressure, which is to add vegetable oil (excluding coffee oil) to a coffee extract. However, the coffee extract with added vegetable oil described in Patent Document 1 is in a liquid state and is not something that allows one to enjoy the time taken to make coffee oneself like drip coffee.

[0006] Also, instant coffee that can be easily made into a coffee beverage simply by dissolving it in hot water has been commonly used. In order to enhance the taste of this instant coffee, it has been reported that a very small amount of ground roasted coffee beans is mixed into the instant coffee. For example, Patent Document 2 discloses a coffee composition for dilution (an instant product that can be drunk immediately after dilution with a liquid such as water or milk) that contains fine powder of roasted coffee beans and non-spherical granules of a roasted coffee bean extract and has a median diameter of 40 μm or more. Patent Document 3 also discloses a soluble coffee product comprising a dry coffee extract component and a finely ground coffee component. These products contain a very small amount of ground roasted coffee beans, but are things that are dissolved in hot water or milk and drunk immediately (that is, similar to instant coffee). These products are not for the method of brewing like drip coffee where coffee is slowly extracted from ground roasted coffee beans using a paper filter or a filter. Also, these soluble coffee compositions (instant coffee) do not have an espresso-like taste and are not things that allow one to enjoy the time taken to slowly extract coffee.

Prior Art Documents

Patent Documents

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-112033 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-104068 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-127854 [Summary of the Invention] [Problems to be Solved by the Invention]

[0008] An object of the present invention is to provide an extractable coffee composition that can reproduce a sweet aroma, a sharp bitterness and thickness like espresso, and can enjoy the coffee brewing time like when brewing drip coffee, using a simple instrument like when brewing drip coffee without using a special device like an espresso machine. [Means for Solving the Problems]

[0009] As a result of intensive studies to solve the above problems, the inventors of the present invention found that a dry powder coffee composition obtained by mixing ground roasted coffee beans and instant coffee obtained by drying an extract of roasted coffee beans in a specific ratio can be extracted with a smaller amount of hot water than when making normal drip coffee, like when making normal drip coffee using a filter such as paper, and yet can obtain an espresso-like taste with a sweet aroma, a sharp bitterness and thickness, despite being drip coffee, and thus completed the present invention.

[0010] That is, although not limited thereto, the present invention includes the following. [1] An extractable coffee composition for subjecting the liquid part to drinking after solid-liquid separation after extraction with 4 to 12 times the mass of a solvent, comprising ground roasted coffee beans and instant coffee The composition wherein the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:2. [2] The composition according to [1], wherein the extraction is carried out under normal pressure. [3] The composition according to [1] or [2], which is in the form of a dry powder. [4] In the molecular weight distribution measured using size exclusion chromatography, the ratio falling within the molecular weight range of less than 1000 of the instant coffee is 20% or more based on the peak area percentage, the composition according to any one of [1] to [3]. [5] The composition according to any one of [1] to [4], wherein the Brix of the liquid portion for drinking is 4.5 or more. [6] The composition according to any one of [1] to [5], wherein the solvent is hot water at 80°C or higher. [7] The composition according to any one of [1] to [6], wherein the L value of the ground roasted coffee beans is 22 or less. [8] A method for producing the composition according to any one of [1] to [7], comprising dry-mixing the ground roasted coffee beans and the instant coffee at a ratio such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:2. [9] An extraction coffee composition containing ground roasted coffee beans and instant coffee, wherein the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:2, contacting the composition with 4 to 12 times the mass of the solvent, and performing an extraction step, and after the extraction, performing solid-liquid separation to obtain the liquid portion as a coffee beverage, A method for producing a coffee beverage, comprising the above steps. [Effects of the Invention]

[0011] According to the present invention, without using a special device capable of generating high pressure such as an espresso machine, an extraction coffee composition capable of reproducing a sweet aroma, a sharp bitterness, and thickness like espresso can be provided by using a simple instrument such as when brewing drip coffee. Further, the composition of the present invention can enjoy the pleasure of brewing coffee by oneself, unlike instant coffee simply dissolved in hot water, by performing a brewing method similar to drip coffee.

Embodiments for Carrying Out the Invention

[0012] The present invention relates to an extraction coffee composition for extracting a pulverized product of coffee beans with a solvent such as hot water like drip coffee, filtering with a filter, and providing the liquid part for drinking. More specifically, it is an extraction coffee composition containing ground roasted coffee beans and instant coffee in a mass ratio of the ground roasted coffee beans to the instant coffee of 3:7 to 8:2, and relates to a composition for solid-liquid separation after extraction with 4 to 12 times the mass of the solvent of the composition and providing the liquid part for drinking.

[0013] (Ground Roasted Coffee Beans) In this specification, "ground roasted coffee beans" refers to those obtained by grinding roasted coffee beans. Here, "roasted coffee beans" are those obtained by subjecting green coffee beans to a heat treatment called roasting. Due to roasting, the components contained in the green beans undergo chemical changes to produce the flavor (strong aromaticity and flavor) of coffee, and a void-containing structure is formed.

[0014] The type of coffee beans used as raw materials for ground roasted coffee beans is not particularly limited, and Arabica, Robusta, Liberica, etc. can be used. Also, the method for preparing roasted coffee beans is not particularly limited, and methods such as direct firing, hot air, semi-hot air, charcoal, far-infrared, microwave, superheated steam, etc. can be used, and horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotary ball type, fluidized bed type, pressurized type, etc. devices can be used, and it can be finished to a roasting degree corresponding to the type of coffee beans and suitable for a predetermined purpose.

[0015] By pulverizing roasted coffee beans, pulverized roasted coffee beans are obtained. The pulverization treatment is preferably carried out within 24 hours, more preferably within 20 hours, still more preferably within 15 hours, and particularly preferably within 10 hours after roasting.

[0016] From the viewpoint of enhancing the aroma like that of espresso, the L value of the pulverized roasted coffee beans is preferably 22 or less, more preferably 19 or less, and still more preferably about 10 to 18. The L value represents the degree of roasting of coffee beans in terms of color, with the L value of white being 100 and the L value of black being 0. That is, the L value becomes smaller as the roasting of coffee beans progresses. In this specification, the L value can be determined by visually comparing the pulverized roasted coffee beans with a color sample.

[0017] The particle size of the pulverized roasted coffee beans preferably has a mode diameter (volume-based mode diameter) of the particle size distribution within the range of 0.10 to 0.75 mm, and more preferably within the range of 0.15 to 0.50 mm. The pulverization treatment is usually carried out dry. The method of the pulverization treatment is not particularly limited, but it is preferable to first coarsely pulverize to a median diameter of 1 mm or less based on volume, and then finely pulverize. By coarsely pulverizing in advance before finely pulverizing, it is possible to more efficiently finely pulverize in a short time, and minimize the dispersion of the aroma (flavor) of coffee. There is also an advantage that the particle size distribution can be narrowed. Then, fine pulverization is carried out to obtain pulverized roasted coffee beans of a desired particle size. The means of pulverization is not particularly limited, and various types of pulverizers such as roll mills, ball mills, stone mortar mills, roll crushers, impact crushers such as bar hammer type and pin hammer type, and air jet mills can be used.

[0018] The pulverized roasted coffee beans used in the present invention may be prepared based on the above method using green coffee beans, or may be prepared by pulverizing commercially available roasted coffee beans based on the above method. Also, commercially available pulverized roasted coffee beans may be used.

[0019] (Instant coffee) As used herein, "instant coffee" refers to a product obtained by drying an extract of roasted coffee beans into a powder or granules. Instant coffee is soluble in a solvent such as hot water.

[0020] The type of coffee beans used as raw materials for instant coffee is not particularly limited, and Arabica, Robusta, Liberica, etc. can be used. Also, the method for preparing roasted coffee beans, which are the raw materials for instant coffee, is not particularly limited. By methods such as direct firing, hot air, semi-hot air, charcoal, far-infrared, microwave, superheated steam, etc., using apparatuses such as horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating ball type, fluidized bed type, pressurized type, etc., according to the type of coffee beans and corresponding to a predetermined purpose, it may be finished to a roasting degree.

[0021] Instant coffee can be obtained by drying a coffee extract obtained by extracting roasted coffee beans with a water-soluble solvent such as warm water by a conventional method. The drying method is not particularly limited. For example, freeze-drying, spray-drying, etc. can be used.

[0022] In the molecular weight distribution measured using size exclusion chromatography, instant coffee preferably has a ratio within the molecular weight range of less than 1000 of 20% or more based on the peak area percentage. More preferably, it is 25% or more, still more preferably 30% or more, and still more preferably 35% or more. The upper limit is not particularly limited, but preferably 60% or less, more preferably 55% or less, still more preferably 50% or less, and still more preferably 45% or less. When the ratio within the molecular weight range of less than 1000 is within the above range, the advantage that clogging is less likely to occur when extracting using a filter such as paper can be obtained. In this specification, the ratio within the molecular weight range of less than 1000 is measured by the following method: (1) As standard solutions, standard samples with known molecular weights (pullulan: molecular weights 894000, 3560000, 224000, 50700, 23000, 6600, maltotriose: molecular weight 504) are each dissolved in a 0.1 mol / L sodium nitrate solution to prepare a 0.05 w / v% solution. (2) Approximately 0.5 g of instant coffee is taken, approximately 10 mL of 0.1 mol / L sodium nitrate solution is added, and it is left standing overnight at room temperature. Then, it is filtered through a membrane filter with a pore size of 0.45 μm, and the resulting solution is used as the test solution. (3) The standard solution and the test solution are injected into a high-performance liquid chromatograph equipped with a size exclusion column. The obtained results are analyzed using the 480II Data Station GPC program (manufactured by System Instruments Co., Ltd.) to obtain the molecular weight distribution, and the ratio falling within the molecular weight range of less than 1000 is calculated based on the percentage of the peak area. The molecular weight of each peak is estimated using a calibration curve prepared based on the elution time and molecular weight of the standard sample. (4) High-performance liquid chromatography measurement conditions Model: Shodex (registered trademark) GPC-101 (manufactured by Resonac Co., Ltd.) Detector: Differential refractometer RI-71S (manufactured by Resonac Co., Ltd.) Column: Two TSKgel GMPWXL columns with a diameter of 7.8 mm × 300 mm (manufactured by Tosoh Corporation) connected in series Column temperature: 40 °C Mobile phase: 0.1 mol / L sodium nitrate solution Flow rate: 1.0 mL / min Injection volume: 100 μL.

[0023] The L value of instant coffee is preferably 13 to 33, more preferably 15 to 27, from the viewpoint of further enhancing the espresso-like flavor. The L value of instant coffee can be measured by the reflection measurement method using a spectrophotometer (for example, Spectrophotometer SE7700 manufactured by Nippon Denshoku Industries Co., Ltd.).

[0024] The instant coffee used in the present invention may be prepared from raw coffee beans based on the above-described method, or commercially available instant coffee may also be used.

[0025] (Coffee composition for extraction) The coffee composition for extraction of the present invention is a dried powder composition obtained by dry-mixing (powder mixing) the above-described ground roasted coffee beans and the above-described instant coffee. Here, the "powder" is an aggregate of solid particles and includes not only powdery ones but also granular ones. The mixing ratio of the ground roasted coffee beans to the instant coffee is such that the mass ratio of ground roasted coffee beans:instant coffee is 3:7 to 8:2. More preferably, it is 4:6 to 7:3, and even more preferably, it is 5:5 to 7:3. By including the ground roasted coffee beans and the instant coffee in such a mixing ratio, even when an extraction method similar to drip coffee is adopted without using high pressure, an espresso-like flavor can be imparted to the extract (coffee).

[0026] The coffee composition for extraction of the present invention is used for the purpose of subjecting the liquid portion to drinking after solid-liquid separation by extraction with a solvent that is 4 to 12 times the mass of the composition. The extraction is preferably carried out under normal pressure. Even when the extraction of the composition of the present invention is carried out using a simple device such as when making drip coffee without using a special device that generates high pressure such as an espresso machine, an espresso-like flavor can be imparted to the extract. Further, the composition of the present invention is one that extracts while performing filtration (solid-liquid separation) with a filter as when making drip coffee, and is different from instant coffee that is entirely dissolved in a solvent such as hot water and then drunk.

[0027] The solvent used for extraction is usually hot water (warm water), preferably hot water at 80°C or higher, more preferably hot water at 90°C or higher, and even more preferably hot water at 95°C or higher. Also, warmed milk may be used for extraction. The amount of the solvent is 4 to 12 times the mass of the composition, more preferably 6 to 10 times the mass. In drip coffee such as ordinary paper drip using ground roasted coffee beans, the amount of the solvent is often set to about 15 to 20 times the mass of the beans, but in the present invention, extraction is carried out with a smaller amount of solvent compared to ordinary drip coffee. By using the composition of the present invention and performing extraction with a relatively small amount of solvent, an espresso-like flavor can be imparted to the extract.

[0028] During extraction, after bringing the composition into contact with the solvent for extraction and then performing solid-liquid separation to obtain the liquid portion (extract). Examples of such extraction methods include, for example, paper drip, nel drip, siphon, French press, etc. In the case of a drip method, it may be a hand drip or a coffee maker for drip coffee may be used. Also, in addition to the above, an extraction method of a tea bag type in which the composition of the present invention is put into a bag made of paper or cloth, immersed in the solvent, and the components are extracted outside the bag may be adopted. There is no particular limitation on the pore size of the filter used for solid-liquid separation, and the ordinary ones used in the above extraction methods may be used.

[0029] For reference, a specific example of a preferred extraction procedure is given. Although not limited thereto, for example, a predetermined amount of the coffee composition for extraction is put into a paper filter set in a dripper, and about half of the prepared amount of boiling water at 100°C is poured. After waiting for about 30 seconds to steam, the remaining boiling water is poured additionally, and a normal paper drip procedure such as confirming that the extract has stopped dripping can be mentioned. In addition to paper drip, normal procedures according to other extraction methods as described above may also be used.

[0030] The coffee composition for extraction of the present invention may be packed in a container such as a can, a bottle, or a bag made of paper, aluminum, plastic, etc. in the state of a powdery mixture of ground roasted coffee beans and instant coffee mixed at the above-mentioned predetermined ratio. Instructions for extraction with the above-mentioned predetermined amount of solvent may be indicated on these containers. Further, a measuring spoon capable of scooping the amount of the composition for one serving (one cup of coffee) may be combined with the container.

[0031] Alternatively, the coffee composition for extraction of the present invention may be in a form in which ground roasted coffee beans and instant coffee are placed in separate containers, and an instruction manual for mixing them at a predetermined mixing ratio or a display of such an instruction on the container is set. Further, in this case, in order to facilitate mixing at a predetermined mixing ratio, measuring spoons capable of scooping ground roasted coffee beans and instant coffee in predetermined amounts may be included in the set.

[0032] Alternatively, the coffee composition for extraction of the present invention may be in the form of a single-serving drip bag that packs a combination of the amount of the above-mentioned powdery mixture for one serving (one cup of coffee) and a paper filter for drip or a cloth filter. At this time, an instruction for extraction with a predetermined amount of solvent may be indicated on the packaging container.

[0033] Alternatively, the coffee composition for extraction of the present invention may be in the form of a tea bag containing the above-mentioned powdery mixture in an amount for one serving (one cup of coffee) in a bag made of paper or cloth. At this time, an instruction manual for immersion in a predetermined amount of solvent or a display of such an instruction may be combined.

[0034] (Method for producing the coffee composition for extraction) As described above, the coffee composition for extraction of the present invention can be produced by dry-mixing ground roasted coffee beans and instant coffee at a mass ratio of the ground roasted coffee beans to the instant coffee of 3:7 to 8:2. The means of mixing may be any means that can mix powdery materials together and is not particularly limited. The preferable range of the mixing ratio and the like are as described above.

[0035] (Method for producing coffee beverage) As described above, by bringing the coffee composition for extraction of the present invention into contact with a solvent in an amount of 4 to 12 times the mass and performing extraction, and then performing solid-liquid separation, the liquid portion can be used for drinking. In this specification, this liquid portion used for drinking is referred to as a "coffee beverage". The preferable range of the extraction method, the amount of the solvent, and the like are as described above.

[0036] The Brix of the liquid portion (coffee beverage) for drinking obtained by subjecting the coffee composition for extraction of the present invention to extraction with a solvent in an amount of 4 to 12 times the mass and then performing solid-liquid separation is preferably 4.5 or more, more preferably 5.0 or more, and even more preferably 6.5 or more. The upper limit of Brix is preferably 10.0 or less, more preferably 9.5 or less, and even more preferably 8.5 or less. Brix is a value correlated with the concentration of soluble solids in water and can be measured using a commercially available Brix meter (refractometer).

[0037] Components usually blended in coffee beverages, for example, sweeteners such as saccharides and high-intensity sweeteners, and milks such as milk and soy milk may be appropriately blended in the coffee beverage obtained by the present invention.

Examples

[0038] Specific examples of the present invention are shown below. The following matters are provided for the purpose of understanding the present invention and are not intended to limit the scope of the present invention.

[0039] (Example 1) As the ground roasted coffee beans (also referred to as "ground beans"), commercially available dark roasted coffee beans (blend) that were finely ground were used. The L value of the ground beans used was 15. Also, as the instant coffee (also referred to as "IC"), commercially available instant coffee (powder type) was used. The L value of the instant coffee used was 23. Also, for the instant coffee, the ratio (peak area percentage) falling within the molecular weight range of less than 1000 measured by the method described above using size exclusion chromatography was 40%.

[0040] A mixture of the ground beans and IC at the ratios described in Table 1 was weighed in a total of 10 g onto the paper filter set in the dripper. Hot water (95 °C) in the amount described in Table 1 was poured in, and the extract (coffee of Samples 1 to 9) was extracted into the server set under the dripper. The measurement results of the Brix of each obtained extract are shown in Table 1.

[0041] Separately from this, as a control, using the above-mentioned ground beans, an espresso extract (espresso coffee) was prepared using a commercially available espresso machine (MAGNIFICA S model number ECAM22112 (manufactured by Delongi)). The Brix of the espresso extract was 7.50.

[0042] For each of the obtained extracts, sensory evaluation was performed by three professional panelists regarding the espresso-like flavor. Specifically, first, each of the control espresso extracts was tasted to confirm the flavor unique to the espresso extract, particularly the sweet aroma, and the sharp bitterness and richness. Then, regarding the flavor of each of the extracts of Samples 1 to 9, evaluations were performed in 0.5-point increments based on the following criteria. The evaluation of each extract was carried out as soon as possible after extraction. 4 points: Strongly feel the flavor unique to the espresso extract (equivalent to the control) 3 points: Can feel the flavor unique to the espresso extract 2 points: Slightly feel the flavor unique to the espresso extract 1 point: Do not feel the flavor unique to the espresso extract Table 1 shows the evaluation results and comments of each panelist, as well as the average value of the evaluation results.

[0043]

Table 1

[0044] From the results in Table 1, it can be seen that when ground roasted coffee beans and instant coffee are mixed at a ratio of 3:7 to 8:2 in terms of the mass ratio of ground roasted coffee beans:instant coffee, and this is extracted by the normal paper drip method to obtain a coffee beverage, despite being drip coffee, an espresso-like aroma is imparted (evaluation score of 2.0 or more). In particular, when the above ratio is 5:5 to 7:3, it can be seen that an aroma equivalent to that of espresso coffee can be obtained.

[0045] (Example 2) Evaluation was carried out in the same manner as in Example 1, except that the mixing ratio of the ground beans and IC was as described in Table 2, and the amount of water supplied was as described in Table 2. The results are shown in Table 2.

[0046]

Table 2

[0047] From the results in Table 2, it can be seen that when the mixing ratio (mass ratio) of ground roasted coffee beans:instant coffee is 6:4 and the amount of water supplied is 4 to 12 times the mass, despite being drip coffee, an espresso-like aroma is imparted (evaluation score of 2.0 or more). In particular, when the amount of water supplied is 6 to 10 times the mass, it can be seen that an aroma equivalent to that of espresso coffee can be obtained.

Claims

1. An extraction coffee composition for subjecting the liquid portion to drinking after solid-liquid separation by extraction with a solvent in an amount of 4 to 12 times the mass, comprising: ground roasted coffee beans and instant coffee, wherein the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:

2.

2. The composition according to claim 1, wherein the extraction is carried out under normal pressure.

3. The composition according to claim 1 or 2, which is in the form of a dry powder.

4. In the molecular weight distribution measured using size exclusion chromatography, the ratio falling within the molecular weight range of less than 1000 of the instant coffee is 20% or more based on the percentage of the peak area. The composition according to claim 1 or 2.

5. The composition according to claim 1 or 2, wherein the Brix of the liquid portion to be subjected to drinking is 4.5 or more.

6. The composition according to claim 1 or 2, wherein the solvent is hot water at 80°C or higher.

7. The composition according to claim 1 or 2, wherein the L value of the ground roasted coffee beans is 22 or less.

8. A method for producing the composition according to claim 1 or 2, comprising dry-mixing ground roasted coffee beans and instant coffee at a ratio such that the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:

2.

9. Contacting an extraction coffee composition containing ground roasted coffee beans and instant coffee, wherein the mass ratio of the ground roasted coffee beans to the instant coffee is 3:7 to 8:2, with a solvent in an amount of 4 to 12 times the mass of the composition, and performing extraction, and after the extraction, performing solid-liquid separation to obtain the liquid portion as a coffee beverage, A method for producing a coffee beverage, comprising:

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