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

Abstract

To provide a coffee composition for extraction capable of reproducing sweetness such as espresso and sharp acidity and bitterness by using a simple instrument such as those used for brewing a drip coffee without using a special machine such as an espresso machine, and providing enjoyable time when coffee is brewed. A coffee composition for extraction, comprising 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 followed by solid-liquid separation, and the liquid portion is subjected to drinking.

Description

Coffee composition for extraction, method for producing same, and method for producing coffee drink

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

[0002] Coffee is one of the world's most popular beverages. There are various ways to brew coffee, including espresso, which is extracted quickly by passing pressurized hot water through a filter filled with ground roasted coffee beans, and drip coffee, which is extracted by placing ground roasted coffee beans on a paper filter and then pouring hot water over them. Another method, similar to instant coffee, involves dissolving the powder obtained by drying the roasted coffee bean extract in hot water. While espresso requires special equipment capable of generating high pressure during extraction, it produces an extract (espresso) that possesses the distinctive sweet aroma, sharp bitterness, and rich flavor of coffee. Espresso can also be combined with steamed or foamed milk to create rich caffè latte or cappuccino. Caffè latte and cappuccino, which combine espresso with milk, have become increasingly popular in recent years.

[0003] On the other hand, drip coffee, which extracts coffee from ground roasted coffee beans using a paper filter or flannel, can be made with simple equipment without the need for special equipment like espresso, and has long been popular. Drip coffee is generally made by pouring hot water over the coffee beans on a filter and slowly extracting them using gravity. During the slow brewing time, the rich aroma of the coffee spreads all around, and some people enjoy the slow brewing process as an important time to refresh themselves. However, drip coffee generally tends to have a lighter taste than espresso.

[0004] To provide a coffee composition that can reproduce the sweet aroma, sharp bitterness and richness of espresso using a simple device similar to that used for brewing drip coffee, without using a special device such as an espresso machine, and that allows the coffee brewing time to be enjoyed, which has not been available in the past.

[0005] Patent Document 1 describes adding vegetable oil (excluding coffee oil) to coffee extract as a method for providing coffee with a flavor similar to espresso without using high pressure. However, the coffee extract to which vegetable oil is added described in Patent Document 1 is in a liquid form, and is not something that you can enjoy the time it takes to brew your own coffee, like drip coffee.

[0006] Instant coffee, which can be easily prepared by simply dissolving it in hot water, has been widely used. To enhance the flavor of instant coffee, it has been reported that a small amount of ground roasted coffee beans is mixed with the instant coffee. For example, Patent Document 2 discloses a coffee composition for dilution ("an instant product that can be consumed immediately after dilution with a liquid such as water or milk"), which contains finely ground roasted coffee beans and non-spherical granules of 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. Although these products contain a small amount of ground roasted coffee beans, they are intended to be dissolved in hot water or milk and consumed immediately (i.e., similar to instant coffee). These products are not intended for brewing in the same way as drip coffee, in which coffee is slowly extracted from ground roasted coffee beans using a paper filter or flannel. Furthermore, these soluble coffee compositions (instant coffees) do not have an espresso-like taste, nor do they allow for the enjoyment of slow brewing of the coffee.

[0007] JP 2015-112033 A JP 2017-104068 A JP 2016-127854 A

[0008] To provide a coffee composition for extraction that can reproduce the sweet aroma, sharp bitterness and richness of espresso using a simple device similar to that used for brewing drip coffee, without using a special device such as an espresso machine, and that allows the user to enjoy the time spent brewing coffee as when brewing drip coffee.

[0009] As a result of intensive research into solving the above-mentioned problems, the inventors of the present invention discovered that a dry powder coffee composition obtained by mixing ground roasted coffee beans and instant coffee obtained by drying an extract of the roasted coffee beans in a specific ratio can be extracted using a filter such as a paper filter in the same manner as when brewing regular drip coffee, but with a smaller amount of hot water than regular drip coffee, and can give an espresso-like taste with a sweet aroma, a crisp bitterness, and a rich flavor, despite being drip coffee, and have completed the present invention.

[0010] That is, the present invention includes, but is not limited to, the following: [1] A coffee composition for extraction to be extracted with 4 to 12 times the mass of a solvent, followed by solid-liquid separation and serving the liquid portion for drinking, 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 [1], wherein 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] The composition according to any one of [1] to [3], wherein, in a molecular weight distribution measured using size exclusion chromatography, the proportion of the instant coffee falling within a molecular weight range of less than 1,000 is 20% or more, based on the percentage of the peak area. [5] The composition according to any one of [1] to [4], wherein the liquid portion to be served for drinking has a Brix of 4.5 or higher. [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 ground roasted coffee beans and instant coffee in a mass ratio of ground roasted coffee beans to instant coffee of 3:7 to 8:2. [9] A method for producing a coffee beverage, comprising the steps of: contacting a coffee composition for extraction containing ground roasted coffee beans and instant coffee, wherein the mass ratio of ground roasted coffee beans to instant coffee is 3:7 to 8:2, with a solvent in an amount 4 to 12 times the mass of the composition, to perform extraction; and after the extraction, performing solid-liquid separation to obtain the liquid portion as a coffee beverage.

[0011] The present invention provides a coffee composition for extraction that can reproduce the sweet aroma, sharp bitterness, and richness of espresso using a simple device similar to that used for brewing drip coffee, without using a special device capable of generating high pressure such as an espresso machine. Furthermore, by brewing the composition of the present invention in a manner similar to that used for brewing drip coffee, consumers can enjoy the pleasure of brewing their own coffee, unlike instant coffee that is simply dissolved in hot water.

[0012] The present invention relates to a coffee composition for extraction, which is used to extract ground coffee beans with a solvent such as hot water, filter the extracted coffee, and serve the liquid portion for drinking, as in drip coffee. More specifically, the present invention relates to a coffee composition for extraction containing ground roasted coffee beans and instant coffee in a mass ratio of ground roasted coffee beans to instant coffee of 3:7 to 8:2, which is extracted with a solvent in an amount 4 to 12 times the mass of the composition, followed by solid-liquid separation and serving the liquid portion for drinking.

[0013] (Ground Roasted Coffee Beans) In this specification, "ground roasted coffee beans" refers to beans obtained by grinding roasted coffee beans. Here, "roasted coffee beans" refer to green coffee beans that have been subjected to a heat treatment called roasting. Roasting chemically changes the components contained in the green beans, resulting in the development of a coffee flavor (strong aroma and flavor), and also forming a void-containing structure.

[0014] The type of coffee beans used as the raw material for the ground roasted coffee beans is not particularly limited, and can be Arabica, Robusta, Liberica, etc. The method for preparing the roasted coffee beans is also not particularly limited, and can be direct flame, hot air, semi-hot air, charcoal fire, far infrared, microwave, superheated steam, or other method, using equipment such as a horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating bowl type, fluidized bed type, or pressurized type, and can be used to achieve a roasting level appropriate for a specific purpose depending on the type of coffee beans.

[0015] Ground roasted coffee beans are obtained by grinding the roasted coffee beans. The grinding is preferably carried out within 24 hours, preferably within 20 hours, more preferably within 15 hours, and particularly preferably within 10 hours after roasting.

[0016] From the viewpoint of further enhancing the espresso-like aroma, the L value of ground and roasted coffee beans is preferably 22 or less, more preferably 19 or less, and even more preferably about 10 to 18. The L value represents the degree of roasting of coffee beans using color, with white being an L value of 100 and black being an L value of 0. In other words, the more roasted the coffee beans are, the smaller the L value becomes. In this specification, the L value can be determined by visually comparing the ground and roasted coffee beans with a color sample.

[0017] The particle size of the ground roasted coffee beans is preferably such that the mode value (volume-based mode diameter) of the particle size distribution is within the range of 0.10 to 0.75 mm, more preferably 0.15 to 0.50 mm. The grinding process is typically performed dry. While the grinding method is not particularly limited, it is preferable to first coarsely grind the beans to a volume-based median diameter of 1 mm or less, followed by fine grinding. Coarse grinding before fine grinding allows for more efficient fine grinding in a shorter time, minimizing the dispersion of coffee aroma (flavor). This also has the advantage of narrowing the particle size distribution. Fine grinding is then performed to obtain ground roasted coffee beans of the desired particle size. The grinding method is not particularly limited, and various types of grinders can be used, including mills such as roll mills, ball mills, and stone mills, roll grinders, impact grinders such as bar hammer and pin hammer, and airflow grinders.

[0018] The ground and roasted coffee beans used in the present invention may be prepared using green coffee beans according to the above-mentioned method, or may be prepared by grinding commercially available roasted coffee beans according to the above-mentioned method. Alternatively, commercially available ground and roasted coffee beans may be used.

[0019] (Instant Coffee) In this specification, "instant coffee" refers to a product obtained by drying an extract of roasted coffee beans and processing it into a powder or granules. Instant coffee is soluble in a solvent such as hot water.

[0020] The type of coffee beans used as the raw material for instant coffee is not particularly limited, and Arabica, Robusta, Liberica, etc. can be used. Furthermore, the preparation method for obtaining roasted coffee beans, which are the raw material for instant coffee, is also not particularly limited. Methods such as direct flame, hot air, semi-hot air, charcoal fire, far-infrared, microwave, and superheated steam can be used with equipment such as a horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating bowl type, fluidized bed type, and pressurized type, and the beans can be roasted to a roasting level appropriate for the desired purpose, depending on the type of coffee beans.

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

[0022] In the molecular weight distribution of instant coffee measured by size exclusion chromatography, the proportion of molecular weights in the range of less than 1000 is preferably 20% or more, based on the percentage of peak area. More preferably, it is 25% or more, even more preferably 30% or more, and even more preferably 35% or more. There is no particular upper limit, but it is preferably 60% or less, even more preferably 55% or less, even more preferably 50% or less, and even more preferably 45% or less. Having the proportion in the range of less than 1000 within the above range has the advantage of being less likely to clog when extracted using a paper filter or the like. In this specification, the proportion in the molecular weight range of less than 1000 is measured by the following method: (1) As a standard solution, standard samples with known molecular weights (pullulan: molecular weights 894,000, 3,560,000, 224,000, 50,700, 23,000, 6,600; maltotriose: molecular weight 504) are each dissolved in 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 the mixture is left overnight at room temperature. The mixture is then 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 test solution are injected into a high-performance liquid chromatograph using a size exclusion column. The results are analyzed using the 480II Data Station GPC program (manufactured by System Instruments Co., Ltd.) to obtain a molecular weight distribution, and the proportion of the molecular weight range below 1,000 is calculated based on the percentage of peak area. The molecular weight of each peak is estimated using a calibration curve created based on the elution time and molecular weight of the standard sample. (4) High-performance liquid chromatograph measurement conditions Model: Shodex (registered trademark) GPC-101 (manufactured by Resonac Corporation) Detector: differential refractometer RI-71S (manufactured by Resonac Corporation) Column: two TSKgel GMPWXL columns, 7.8 mm diameter x 300 mm (manufactured by Tosoh Corporation) connected together Column temperature: 40°C Mobile phase: 0.1 mol / L sodium nitrate solution Flow rate: 1.0 mL / min Injection volume: 100 μL

[0023] From the viewpoint of further enhancing the espresso-like flavor, the L value of the instant coffee is preferably 13 to 33, and more preferably 15 to 27. The L value of the instant coffee can be measured by a reflectance 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 green coffee beans according to the method described above, or a commercially available product may 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 ground roasted coffee beans and the instant coffee. Note that "powder" refers to an aggregate of solid particles, and includes not only powder but also granular particles. The mixing ratio of ground roasted coffee beans to instant coffee is 3:7 to 8:2 by mass. More preferably, it is 4:6 to 7:3, and even more preferably, it is 5:5 to 7:3. By including ground roasted coffee beans and instant coffee in such a mixing ratio, it is possible to impart an espresso-like flavor to the extract (coffee), even when an extraction method similar to that for drip coffee is employed without using high pressure.

[0026] The coffee composition for extraction of the present invention is used in applications in which the composition is extracted with a solvent in an amount 4 to 12 times the mass of the composition, followed by solid-liquid separation and the liquid portion is made available for consumption. Extraction is preferably carried out under normal pressure. The composition of the present invention can impart an espresso-like flavor to the extract even when extraction is carried out using a simple device similar to that used for brewing drip coffee, without using a special device that generates high pressure, such as an espresso machine. Furthermore, the composition of the present invention is extracted while filtering (solid-liquid separation) using a filter, similar to that used for brewing drip coffee, and is different from instant coffee, which is dissolved entirely in a solvent such as hot water and consumed.

[0027] The solvent used for extraction is usually hot water (warm water), preferably at a temperature of 80°C or higher, more preferably at a temperature of 90°C or higher, and even more preferably at a temperature of 95°C or higher. Alternatively, heated milk may be used for extraction. The amount of solvent is 4 to 12 times the mass of the composition, more preferably 6 to 10 times the mass of the composition. In conventional drip coffee, such as paper drip, which is made using ground roasted coffee beans, the amount of solvent is often set at about 15 to 20 times the mass of the beans. However, in the present invention, extraction is performed using a smaller amount of solvent than in conventional drip coffee. By performing extraction using the composition of the present invention with a relatively small amount of solvent, it is possible to impart an espresso-like flavor to the extract.

[0028] During extraction, the composition is contacted with a solvent to perform extraction, followed by solid-liquid separation to obtain a liquid portion (extract). Examples of such extraction methods include paper drip, flannel drip, siphon, and French press. When using the drip method, hand drip or a drip coffee maker may be used. In addition to the above, a tea bag-type extraction method may also be employed, in which the composition of the present invention is placed in a paper or cloth bag and immersed in a solvent to extract the components outside the bag. There are no particular limitations on the pore size of the filter used for solid-liquid separation, and a filter typically used in the above extraction methods may be used.

[0029] For reference, a specific example of a preferred extraction procedure is, but is not limited to, a typical paper drip procedure in which a predetermined amount of coffee composition for extraction is placed in a paper filter set in a dripper, and about half the amount of hot water at 100°C is poured in. After waiting about 30 seconds to allow the coffee to steam, the remaining hot water is poured in and it is confirmed that all the extracted liquid has been poured out. In addition to paper drip, a typical procedure according to the other extraction methods described above may also be used.

[0030] The coffee composition for extraction of the present invention may be packaged in a container such as a can, bottle, or paper, aluminum, or plastic bag in the form of a powder mixture of ground roasted coffee beans and instant coffee mixed in the above-mentioned predetermined ratio. These containers may be labeled with instructions to extract with the above-mentioned predetermined amount of solvent. The container may also be combined with a measuring spoon capable of scooping out a single serving of the composition (one cup of coffee).

[0031] Alternatively, the coffee composition for extraction of the present invention may be in the form of a set in which ground roasted coffee beans and instant coffee are placed in separate containers, and instructions for mixing them in a predetermined mixing ratio or instructions to be displayed on the containers. In this case, the set may also include measuring spoons that can be used to scoop out the ground roasted coffee beans and instant coffee in predetermined amounts, to facilitate mixing in the predetermined ratio.

[0032] Alternatively, the coffee composition for extraction of the present invention may be in the form of a single-serving drip bag, which is a combination of a single serving (one cup of coffee) of the powdered mixture and a paper or cloth filter for drip brewing. In this case, the packaging may have a label indicating that the coffee composition should be extracted with a predetermined amount of solvent.

[0033] Alternatively, the coffee composition for extraction of the present invention may be in the form of a tea bag containing the above-mentioned powdered mixture in a single serving (one cup of coffee) amount in a paper or cloth bag, which may also be accompanied by instructions for immersing the tea bag in a predetermined amount of solvent or a label with such instructions.

[0034] (Method for producing 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 in a mass ratio of ground roasted coffee beans to instant coffee of 3:7 to 8:2. The mixing means is not particularly limited as long as it is capable of mixing the powdered materials together. The preferred range of the mixing ratio is as described above.

[0035] (Method for producing a coffee beverage) As described above, the coffee composition for extraction of the present invention is brought into contact with 4 to 12 times the mass of a solvent to carry out extraction, followed by solid-liquid separation, and the liquid portion can be served for consumption. In this specification, this liquid portion for consumption is referred to as a "coffee beverage." The extraction method, the preferred range of the amount of solvent, and the like are as described above.

[0036] The Brix of the liquid portion (coffee beverage) to be consumed, obtained by extracting the coffee composition for extraction of the present invention with a 4 to 12 times by mass amount of solvent followed by 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 that correlates with the concentration of soluble solids in water and can be measured using a commercially available Brix meter (refractometer).

[0037] The coffee beverage obtained according to the present invention may contain, as appropriate, ingredients that are typically added to coffee beverages, such as sugars, sweeteners such as high-intensity sweeteners, and dairy products such as milk and soy milk.

[0038] Specific examples of the present invention are given below. The following 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) Commercially available dark roasted coffee beans (blend) that were finely ground were used as ground roasted coffee beans (also referred to as "ground beans"). The L value of the ground beans used was 15. Commercially available instant coffee (powder type) was used as instant coffee (also referred to as "IC"). The L value of the instant coffee used was 23. Furthermore, the proportion of the instant coffee in the molecular weight range of less than 1000 (peak area percentage) measured by the above-mentioned method using size exclusion chromatography was 40%.

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

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

[0042] Each of the resulting extracts was subjected to a sensory evaluation of espresso-like flavor by three expert panelists. Specifically, they first tasted the control espresso extract and confirmed the flavor and aroma characteristic of espresso extracts, particularly the sweet aroma and the crisp bitterness and richness. Then, the flavor and aroma of each of the extracts, Samples 1 to 9, were evaluated using the following criteria in increments of 0.5 points. Evaluation of each extract was performed as soon as possible after extraction: 4 points: Strongly detectable flavor and aroma characteristic of espresso extract (same as control); 3 points: Detectable flavor and aroma characteristic of espresso extract; 2 points: Detectable flavor and aroma characteristic of espresso extract; 1 point: Detectable flavor and aroma characteristic of espresso extract. The panelists' evaluation results and comments, as well as the average evaluation results, are shown in Table 1.

[0043]

[0044] The results in Table 1 show that when ground roasted coffee beans and instant coffee are mixed in a mass ratio of 3:7 to 8:2, and the mixture is extracted using a conventional paper drip method to produce a coffee beverage, an espresso-like flavor is imparted (evaluation score of 2.0 or higher), despite it being drip coffee. In particular, when the ratio is 5:5 to 7:3, a flavor equivalent to that of espresso coffee is obtained.

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

[0046]

[0047] The results in Table 2 show that when the mixing ratio (mass ratio) of ground roasted coffee beans to instant coffee is 6:4 and the amount of hot water added is 4 to 12 times by mass, drip coffee is imparted with an espresso-like flavor (evaluation score of 2.0 or higher). In particular, when the amount of hot water added is 6 to 10 times by mass, a flavor equivalent to that of espresso coffee is obtained.

Claims

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

2.

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

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

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

5. The composition according to claim 1 or 2, wherein the Brix of the liquid portion for 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 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. A method for producing a coffee beverage, comprising: contacting an extraction coffee composition comprising ground roasted coffee beans and instant coffee, and having a mass ratio of the ground roasted coffee beans to the instant coffee of 3:7 to 8:2, with a solvent 4 to 12 times the mass of the composition to perform extraction; and after the extraction, performing solid-liquid separation to obtain the liquid portion as a coffee beverage.

Images