JP5075742B2 - Method for producing coffee-containing beverage - Google Patents

Description

  The present invention relates to a method for producing a coffee-containing beverage.

As a conventional method for producing a coffee beverage, for example, there is one described in Patent Document 1. In this method, a predetermined waiting time is set after supplying hot water, hot water, or water (hereinafter referred to as hot water or the like) to the extraction koji in the extraction step for obtaining the coffee extract. By doing so, the coffee bean fine powder layer functions as a filter medium in the extraction basket, and the amount of fine particles derived from the coffee beans that become the turbid component of the coffee extract is reduced. Thereby, the turbidity of coffee extraction is reduced while maintaining the coffee-specific flavor.
JP 2002-17262 A Latest Soft Drinks, National Soft Drinks Industry Association, Japan Carbonated Beverage Inspection Association Supervision, issued on September 30, 2003 "Study on improving coffee flavor-Development of a de-enzyme freshly-packed process" Hiroaki Kosugi Chemistry and Education Vol. 55, No. 11 (2007) pp. 542-545

  Traditionally, in the production of containerized coffee beverages, it has been known that the top flavor is extracted first, and therefore it is necessary to extract and use the entire minimum amount in the shortest possible time (non- Patent Document 1). Therefore, in the conventional extraction process, it is common to extract coffee components from coffee beans with a small amount of hot water, etc., and add water such as ion exchange water to the obtained coffee extract to adjust the overall volume. (Non-Patent Document 2). Moreover, since it takes time to extract coffee components with a large amount of hot water, it is inefficient for mass production in a factory.

  And it was more suitable to perform an extraction process in two steps like patent document 1 to extract a coffee component to high concentration. Therefore, the method of performing the extraction process in two stages is also excellent in that the manufacturing process is more efficient.

  However, the prior art described in the above document has room for further improvement in terms of making the coffee aroma sufficiently.

  This invention is made | formed in view of the said situation, and is providing the manufacturing method of the coffee containing drink which raised the fragrance component of coffee.

  As a result of diligent research to solve the above-mentioned problems, the present inventor made adjustment by reducing the amount of adjustment water used in the adjustment process as much as possible and reducing it in the coffee-containing beverage production method including the two-stage extraction process. The present inventors have found a method for extracting coffee components by supplying hot water of the same amount as that of irrigation water to coffee beans. According to this method, a rich coffee-containing beverage having a scent different from that of the conventional one can be produced.

  Although the mechanism is not clear, it is considered that one of the causes is that the specific fragrance component brought about by the present invention has a slower elution rate than other coffee components. Therefore, it is considered that this scent component remains in the coffee beans even after the main components of the coffee are removed. Therefore, it is considered that the concentration of the scent component contained in the extract can be increased by sufficiently extracting the scent component using a large amount of hot water.

According to the present invention,
A first extraction step of extracting coffee components from ground coffee beans formed by grinding coffee beans using a first hot water;
After the completion of the first extraction step, a second extraction step of extracting coffee components from the crushed coffee beans using a second hot water;
An adjustment step of adjusting the components of the extract obtained by going through the first extraction step and the second extraction step to obtain a coffee-containing beverage;
A packaging step of enclosing the coffee-containing beverage obtained in the adjustment step in a sealed container;
Including
The first hot water is hot water of 60 ° C. or higher and 70 ° C. or lower,
The second hot water is hot water of 35 ° C. or higher and 45 ° C. or lower,
After the completion of the first extraction step, the second extraction step is started when 3 to 15 minutes have elapsed,
In the adjustment step,
Do not dilute the extract with water, or
There is provided a method for producing a coffee-containing beverage, wherein the upper limit of the amount of water added to the extract is 300% by weight based on the weight of the ground coffee beans.

  According to this invention, in the adjustment step, the extract is not diluted with water, or the upper limit of the amount of water added to the extract is set to 300% by weight based on the weight of the coffee beans. Thereby, a coffee component can be extracted using the warm water conventionally used in the adjustment process for either the first extraction process or the second extraction process. Therefore, it becomes possible to sufficiently extract the scent component of coffee from the coffee beans.

  According to the present invention, in the adjustment step, the extract is not diluted with water, or the upper limit of the amount of water added to the extract is 30% by weight based on the weight of the coffee beans. Can be adopted. Thereby, a smoky scent component can be enjoyed more effectively.

  In the present invention, a configuration in which the temperature of the second warm water is lower than the temperature of the first warm water can be employed. Thereby, the density | concentration of the scent component of the coffee contained in an extract can be raised relatively, suppressing the elution of an extra miscellaneous taste component.

  In the present invention, the first warm water and the second warm water can employ a configuration in which the temperature is 35 ° C. or more and 100 ° C. or less. Thereby, it becomes possible to suppress elution of miscellaneous components while efficiently extracting aroma components of coffee.

  In the present invention, it is possible to adopt a configuration in which the first warm water is warm water of 60 ° C. or more and 100 ° C. or less, and the second warm water is warm water of 35 ° C. or more and 55 ° C. or less. Thereby, while the coffee component is efficiently extracted in the first hot water, the second hot water can selectively extract the component that gives a smoky feeling and a soft roast feeling among the scent components of the coffee. . Therefore, it becomes possible to provide a richer coffee-containing beverage.

  In this invention, the structure which starts said 2nd extraction process at the time of 3 to 15 minutes having passed after completion | finish of a 1st extraction process is employable. Thereby, after the first extraction step, by placing a hot water draining holding step once, it is easier to obtain the effect of the temperature difference between the first extraction and the second extraction than the continuous extraction. Therefore, extraction of miscellaneous taste can be effectively suppressed.

  In this invention, the structure which does not dilute with water can be employ | adopted in an adjustment process. Thereby, a coffee component can be extracted using the whole quantity of warm water conventionally used at the adjustment process for either the 1st extraction process or the 2nd extraction process. Therefore, it becomes possible to extract the scent component of coffee more sufficiently from the coffee beans and provide a coffee-containing beverage containing a fragrant container.

  In this invention, the structure whose total weight of 1st warm water and 2nd warm water is 15 times or more and 35 times or less with respect to the weight of coffee beans is employable. This makes it possible to suppress the extraction of miscellaneous taste while efficiently extracting the scent component of coffee.

  In this invention, the structure whose total weight of 1st warm water and said 2nd warm water is 20 times or more and 30 times or less with respect to the weight of coffee beans is employable. Thereby, it becomes possible to further suppress the extraction of miscellaneous taste while extracting the scent component of coffee more efficiently.

  According to the present invention, it is possible to employ a configuration in which any one or more of a sweetening component, a flavor component, and a milk component are added to the extract in the adjustment step. Thereby, even if it is a drink containing coffee components other than black coffee, the favorable fragrance component of coffee can be enjoyed.

  According to the present invention, the scent component of a container-containing coffee-containing beverage can be increased.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. In all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate.

  The first embodiment of the present invention is a method for producing a container-containing coffee-containing beverage.

  FIG. 1 is a flowchart showing the steps of the manufacturing method of this embodiment. FIG. 2 is a diagram for explaining the principle of the present embodiment.

  In this method, a coffee component is extracted from coffee beans using hot water 15a (FIG. 1S101, FIG. 2A), and after completion of the first extraction step, coffee components are used from coffee beans using hot water 15b. Adjustment to obtain a coffee-containing beverage by adjusting the components of the coffee extract 17 obtained through the second extraction step (S103, FIG. 2 (C)) and the first extraction step and the second extraction step. The process (S105) and the packaging process (S107) which encloses the coffee containing drink obtained by the adjustment process in an airtight container are included. The warm water 15b is warm water of 35 ° C. or higher. In the adjustment step, the coffee extract 17 is not diluted with water, or the upper limit of the amount of water added to the coffee extract 17 is set to 300% by weight based on the weight of the coffee beans.

  In the present embodiment, conventionally known coffee beans can be used. Coffee beans may be blended or only one type may be used.

  In the present embodiment, as the coffee beans, finely ground coffee bean powder (hereinafter referred to as “ground coffee beans”) formed by pulverizing coffee beans can be used. The ground coffee beans are ground to a particle size that matches the size of the extractor.

  Specifically, it is preferable that the weight of ground coffee beans is maintained at 70% or more on a TYLER standard sieve having an opening of 1.0 mm. Thereby, clogging of the sieve in an extraction process can be prevented.

  In the present embodiment, the extraction process is performed using up to 35 times as much hot water as the coffee beans, so that a process trouble due to clogging is likely to occur. Particularly in the production of black coffee, it is not an exaggeration to say that the extraction process determines the taste of the final product because no sweetening ingredients or dairy products are introduced in the adjustment process. Therefore, the extraction process must be precisely controlled, and it is an important issue to prevent the occurrence of process troubles due to clogging.

  Therefore, the clogging problem can be further reduced by setting the weight of the ground coffee beans remaining on the TYLER standard sieve having an opening of 1.0 mm to 75% to 95%. Thereby, the trouble of an extraction process can further be reduced. By adjusting the particle size of the ground coffee beans, it is possible to adjust the thickness of the taste of the beverage to be produced.

  Black coffee refers to a coffee-containing beverage that contains neither a sweet component nor a milk component.

  The coffee beans thus pulverized are usually charged on the mesh 12 in the extraction basket 10 as shown in FIG.

  In the first extraction step, hot water 15 a is supplied from the shower 14 to the ground coffee beans 13. A coffee extract 17 is obtained by opening the valve 11 installed in the lower part of the extraction basket 10.

  The warm water 15 a is 2 to 4 times the weight of the ground coffee beans 13. If the hot water 15a is too small relative to the weight of the ground coffee beans 13, it is not preferable in that the basic taste (umami component, organic acid) of the coffee is not extracted. On the other hand, when there is too much warm water 15a with respect to the weight of the ground coffee beans 13, it is not preferable at the point that miscellaneous components increase.

  The warm water 15a can be warm water of 35 ° C. or more and 100 ° C. or less. If the temperature of the hot water 15a is too low, the extraction rate of the coffee component decreases, which is not preferable. If the temperature of the hot water 15a is too high, it is not preferable in that elution of miscellaneous components increases. The warm water 15a is more preferably 60 ° C. or more and 100 ° C. or less, and particularly preferably 60 ° C. or more and 70 ° C. or less. By doing so, it becomes possible to efficiently extract coffee components.

  The hot water 15b of the second extraction process may be allowed to flow without storing the coffee extract 17 extracted in the first extraction process, and the coffee extract 17 extracted in the first extraction process is stored in the extractor 10. In the second extraction step, they may be flowed together.

  As shown in FIG. 2 (B), the second extraction step is started when 3 to 15 minutes have elapsed after the completion of the first extraction step (FIG. 2 (C)). By performing the second extraction step after elapse of 3 minutes or more, the hot water 15a used in the first extraction step can be drained. Therefore, the effect of the temperature difference between the first extraction step and the second extraction step can be obtained more effectively. Therefore, it is preferable because good coffee components can be extracted without leaving. Moreover, it is preferable to perform the second extraction step within 15 minutes in order to suppress the dispersion of the fragrance component. This method is more suitable as a method for producing black coffee because a smoky scent component can be extracted effectively.

  In the second extraction step, hot water 15 b is supplied from the shower 14 to the ground coffee beans 13. A coffee extract 17 is obtained by opening the valve 11 installed in the lower part of the extraction basket 10.

  The supply amount of the warm water 15b can be adjusted so that the total weight of the warm water 15a and the warm water 15b is not less than 15 times and not more than 35 times the weight of the ground coffee beans 13. If the amount of warm water 15b is too small, it is not preferable because the aromatic component cannot be extracted sufficiently. Further, if the supply amount of the warm water 15b is too large, miscellaneous taste components are eluted, and black coffee is not preferable in terms of weak taste as coffee. The supply amount of the warm water 15b is more preferable when the total weight of the warm water 15a and the warm water 15b is 20 times to 30 times the weight of the ground coffee beans 13. By carrying out like this, the coffee extract 17 which contains a fragrance component and another coffee component in good balance can be obtained.

  The warm water 15b is set lower than the temperature of the warm water 15a. Thereby, the density | concentration of the scent component of the coffee contained in an extract can be raised relatively, suppressing the elution of an extra miscellaneous taste component. Specifically, the hot water can be 35 ° C. or higher and 100 ° C. or lower, and more preferably 35 ° C. or higher and 55 ° C. or lower. If the temperature of the hot water 15b is too low, the extraction rate of the scent component decreases, which is not preferable. If the temperature of the hot water 15b is too high, it is not preferable in that elution of miscellaneous components increases. When the temperature is 35 ° C. or more and 50 ° C. or less, the scent component can be extracted effectively, and the extraction of miscellaneous components can be suppressed. Therefore, the scent component can be extracted with good balance.

  The warm water 15b is more preferably 35 ° C. or higher and 45 ° C. or lower. Thereby, the component which gives a smoky feeling and a soft roast feeling among coffee aroma components can be selectively extracted among the aroma components of coffee. Specifically, guaiacols can be efficiently extracted, and among them, guaiacol, 4-alkyl guaiacol and 4-alkenyl guaiacol can be preferably extracted. 4-Ethylguaiacol gives a soft smoky feeling, while 4-vinyl-guaiacol gives a sweet smoky feeling. Therefore, it becomes possible to provide a richer coffee-containing beverage.

  The coffee extract 17 is preferably cooled, filtered or centrifuged relatively quickly.

  In an adjustment process, the component of the coffee extract 17 obtained by passing through a 1st extraction process and a 2nd extraction process is adjusted, and a coffee containing drink is obtained.

  In the adjustment step, one or more additives can be added to the coffee extract 17. Examples of the additive include a sweetening ingredient, a flavor ingredient, a milk ingredient, an antioxidant, and a pH adjuster. Examples of sweetening ingredients include sugars such as sugar, sugar alcohols such as maltitol and erythritol, and high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, and stevia. Moreover, a fragrance | flavor, an extract, etc. are mentioned as a flavor component. Examples of the milk component include milk, cream, concentrated milk, skim milk, condensed milk and the like. In addition, antioxidants such as ascorbic acid, sodium ascorbate, sodium erythorbate, and pH adjusters such as potassium carbonate, sodium bicarbonate, potassium hydroxide, dipotassium hydrogen phosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, etc. It can also be added to the extract.

  In the adjusting step, the additive to be added can be added after being dissolved in water or warm water. However, the upper limit of the amount of water added to the extract is 300% by weight based on the weight of the coffee beans. If the amount of water used is too large, the amount of hot water used for extracting coffee components will be reduced. If it does so, it becomes impossible to fully extract the aromatic component of coffee, and is unpreferable. If the upper limit of the amount of water added to the extract is 30% by weight based on the weight of the coffee beans, the smoky aroma component can be extracted more favorably, and it is dissolved in the extract as it is without dilution with water. And the concentration of smoky aroma components can be further increased. By reducing the amount of water added to the extract, it can be made a more suitable method for producing black coffee.

  In the packaging process, the black coffee drink obtained in the adjustment process is enclosed in a sealed container. The “sealed container” is a container in which a coffee beverage is enclosed for display at a store, and examples thereof include a can, a PET bottle, a bottle, a bag-in-box, and a paper container.

  In addition, you may add the above-mentioned antioxidant or pH adjuster in warm water 15a and / or warm water 15b instead of adding at an adjustment process.

  By adding and extracting ascorbic acid and / or sodium ascorbate as an antioxidant, extraction with reduced oxidation can be performed. The amount of ascorbic acid and / or sodium ascorbate powder added is preferably in the range of 0.01 to 5% by weight based on the weight of the ground coffee beans. More preferably, it is 0.2 weight%-1 weight%. If it is 0.01% by weight or more, an antioxidant effect can be expected, and if it is 5% by weight or less, the flavor is not adversely affected.

  Moreover, by adding potassium carbonate and / or a multilayer as a pH adjusting agent and extracting, the pH at the time of extraction can be changed and the quality of coffee can be stabilized. The amount of the additive for changing the pH is preferably in the range of 0.1 to 2% by weight based on the weight of the ground coffee beans. More preferably, it is 0.3 weight%-1 weight%. If it is 0.1% by weight or more, the sourness is suppressed and an extract with a body can be obtained, and if it is 2% by weight or less, the influence of the taste such as potassium carbonate can be suppressed.

  In the present embodiment, the coffee component extraction method is not particularly limited, and examples of the extraction method include a drip extraction method, a dip extraction method, a column extraction method, and an espresso extraction method.

  Next, the effect of this embodiment will be described. According to the present embodiment, in the adjustment step, the extract is not diluted with water, or the upper limit of the amount of water added to the extract is set to 300% by weight based on the weight of the coffee beans. The coffee component can be extracted using the hot water that has been used in the conventional adjustment step in either the first extraction step or the second extraction step. Therefore, it becomes possible to sufficiently extract the scent component of coffee from the coffee beans.

  As described in Non-Patent Document 1, it has been conventionally known that the purpose of extraction is to extract the scent of coffee. However, since the top flavor is extracted first, it has become a standard for producing a coffee beverage in a container that it is necessary to extract and use the minimum amount in the shortest possible time. Then, the coffee component was extracted at a low magnification, and water was added to adjust the entire volume.

  Further, as shown in FIG. 7, it has been known that the extraction rate is about 7 times and the solid content recovery rate (extraction rate) reaches a peak. Therefore, recovery of 10 times or more is considered to only increase the production time, and extraction of 12 times or more was not performed. In addition, extraction magnification means how many times the extract of coffee beans weight is collect | recovered. For example, an extraction rate of 12 means taking an extract of 10 to 120 g or 120 mL of coffee beans.

  In such technical common sense, the present inventor further supplies hot water to the ground coffee beans remaining on the mesh that has been extracted by a conventional method and extracts the coffee flavor components. Obtained knowledge. It was found that the extracted flavor components particularly contain guaiacol, 4-ethyl guaiacol, and 4-vinyl-guaiacol. These components are known to give a smoky feeling and a soft roasted feeling.

  Therefore, in the adjustment step, the extract was not diluted with water, or the upper limit of the amount of water added to the extract was 300 wt% based on the weight of the coffee beans. Thereby, it became possible to extract a coffee component using the hot water which was conventionally used in the adjustment process in either the first extraction process or the second extraction process. Thereby, it became possible to extract said specific flavor component with sufficient balance.

  As described above, the obtained extract has little deterioration in flavor and can be packaged as it is and sterilized to obtain a rich coffee-containing beverage.

  As mentioned above, although embodiment of this invention was described with reference to drawings, these are the illustrations of this invention, Various structures other than the above are also employable.

[Evaluation of particle size of coffee beans]
The coffee beans were pulverized with a pulverizer, and pulverized coffee beans having a weight of 75%, 85%, and 95% remaining on a sieve prepared according to the Tyler standard having an opening of 1 mm were prepared. 64 kg of the ground coffee beans were put into the extraction basket 10 and supplied with water from the shower 14. In the first extraction step, hot water at 65 ° C. was used 3 times the weight of ground coffee beans. After the first extraction step, it was allowed to stand for 5 minutes to carry out the second extraction step. In the second extraction step, 40 ° C. warm water was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 23.3 times the weight of the ground coffee beans. During the first extraction process and the second extraction process, the valve 11 was opened so that natural extraction was performed.

The recovery rate was calculated | required about the extract obtained through the 1st extraction process and the 2nd extraction process, respectively. The results are shown in FIG. The recovery rate was obtained from Equation 1.
Recovery rate = extracted liquid amount / bean weight × recovered liquid Brix (sugar content) (Formula 1)

  As shown in FIG. 3, in any particle size, it was about 5 times as a solid content.

[Adjustment of extract]
Example 1
A first extraction step and a second extraction step were performed along the steps shown in FIGS. 200 g of roasted coffee beans were pulverized by a pulverizer to prepare crushed coffee beans having a particle size of 1.0 mm or more and 50%. 200 g of this ground coffee bean was put into the extractor 10 and supplied with water from the shower 14. In the first extraction step, hot water at 65 ° C. was used 3 times the weight of ground coffee beans. After the first extraction step, it was allowed to stand for 5 minutes to carry out the second extraction step. In the second extraction step, 40 ° C. warm water was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 23.3 times the weight of the ground coffee beans. During the first extraction process and the second extraction process, the valve 11 was opened so that natural extraction was performed.

(Comparative Example 1)
Coffee beans were prepared as follows, and the same procedure as in Example 1 was performed except that the temperature and weight of hot water used in the second extraction step were changed. 200 g of roasted coffee beans were pulverized by a pulverizer to prepare crushed coffee beans having a particle size of 1.0 mm or more and 10%. In the second extraction step, hot water of 65 ° C. was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 5.8 times the weight of the ground coffee beans.

(Comparative Example 2)
Coffee beans were prepared as follows, and the same procedure as in Example 1 was performed except that the temperature and weight of warm water used in the first extraction step and the second extraction step were changed. 200 g of roasted coffee beans were pulverized by a pulverizer to prepare crushed coffee beans having a particle size of 1.0 mm or more and 10%. In the first extraction step, warm water at 95 ° C. was used. In the second extraction step, warm water at 95 ° C. was supplied. In the second extraction step, the extract was recovered so that the total weight of the extract in the first extraction step and the second extraction step was 4.5 times the weight of the ground coffee beans.

(Comparative Example 3)
The procedure was the same as in Example 1 except that the temperature and weight of hot water used in the second extraction step were changed as follows. In the second extraction step, hot water of 65 ° C. was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 13.5 times the weight of the ground coffee beans.

(Comparative Example 4)
The same procedure as in Example 1 was performed except that the temperature and weight of warm water used in the first extraction step and the second extraction step were changed as follows. In the first extraction step, warm water at 95 ° C. was used. In the second extraction step, warm water at 95 ° C. was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 6.9 times the weight of the ground coffee beans.

(Comparative Example 5)
The procedure was the same as in Example 1 except that the temperature and weight of hot water used in the second extraction step were changed as follows. In the second extraction step, 9 ° C. water was supplied. In the second extraction step, the extract was collected so that the total weight of the extract in the first extraction step and the second extraction step was 23.3 times the weight of the ground coffee beans.

  The recovery rate was determined from the extract obtained through the first extraction step and the second extraction step shown in Example 1 and Comparative Examples 1 to 5. Table 1 shows the process conditions and recovery results of Example 1 and Comparative Examples 1 to 5.

(Table 1)

[Evaluation of aroma components]
To each of the extracts obtained in Example 1 and Comparative Examples 1 to 5, the same amount of additive such as sodium bicarbonate was added. Additives were added as they were to the extract solutions of Example 1 and Comparative Example 5 to obtain 4650 L of a prepared solution. On the other hand, additives were dissolved in water and added to the extracts of Comparative Examples 1 to 4, and water was appropriately added to adjust the total amount of the prepared liquid to 4650L. The prepared liquid thus prepared was filled in a can and subjected to retort sterilization.

The aroma component of each obtained sample was analyzed by gas chromatography. The results are shown in FIG. The conditions for gas chromatography are as follows.
<Measurement conditions>
Measuring device: Hewlett Packard 6890 Gas Chromatography
Column: DB-WAX capillary column (0.25 mm ID × 30 m, manufactured by J & W)
Carrier gas: helium carrier gas flow rate: 1 ml / min Column temperature: 40 ° C., 5 minutes → 240 ° C. (temperature rise at 3 ° C./min)
Detector: Hewlett Packard 5973 series MS (detector temperature 230 ° C.)

  As shown in FIG. 4, in the beverage obtained from the extract of Example 1, all of the fragrance components tended to be higher than those of Comparative Examples 1-5. As shown in FIG. 5, the components of guaiacol, 4-vinyl guaiacol, and 4-ethyl guaiacol were particularly high for the beverages obtained from any of the extracts of Comparative Examples 1 to 5.

[sensory evaluation]
120 panelists evaluated the drink (black coffee) of this invention manufactured from the extract of Example 1, and the commercially available black coffee drink (commercial product 1, commercial product 2). Evaluation items are deliciousness, aroma, bitterness, acidity, coffee feeling, richness of taste, ease of drinking, aftertaste, richness, taste personality, and intention to purchase. The panelists were asked to rate 5 grades for each drink of Example 1 and Comparative Example of the present invention, 5: very satisfied, 4: satisfied, 3: slightly satisfied, 2: normal, 1: dissatisfied. The total number of people “5: very satisfied” and “4: satisfied” was divided by the total number of panelists (120 people) to calculate Top2Box. The results are shown in FIG.

It is a flowchart which shows the process of the manufacturing method which concerns on embodiment of this invention. It is a figure for demonstrating the principle which concerns on embodiment of this invention. It is a figure which shows the result of the particle size evaluation of the coffee bean of the Example of this invention. It is a figure which shows the result of evaluation of the aromatic component of the Example and comparative example of this invention. It is a figure which shows the result of evaluation of the guaiacols of the Example of this invention, and a comparative example. It is a figure which shows the result of the sensory evaluation of the Example and comparative example of this invention. It is a graph explaining a prior art.

Explanation of symbols

10 Extraction bowl 11 Valve 12 Mesh 13 Coffee beans 14 Shower 15a Hot water 15b Hot water 17 Coffee extract

Claims (6)

A first extraction step of extracting coffee components from ground coffee beans formed by grinding coffee beans using a first hot water;
After the completion of the first extraction step, a second extraction step of extracting coffee components from the crushed coffee beans using a second hot water;
An adjustment step of adjusting the components of the extract obtained by going through the first extraction step and the second extraction step to obtain a coffee-containing beverage;
A packaging step of enclosing the coffee-containing beverage obtained in the adjustment step in a sealed container;
Including
The first hot water is hot water of 60 ° C. or higher and 70 ° C. or lower,
The second hot water is hot water of 35 ° C. or higher and 45 ° C. or lower,
After the completion of the first extraction step, the second extraction step is started when 3 to 15 minutes have elapsed,
In the adjustment step,
Do not dilute the extract with water, or
A method for producing a coffee-containing beverage, wherein the upper limit of the amount of water added to the extract is 300% by weight based on the weight of the ground coffee beans. In the adjustment step,
Do not dilute the extract with water, or
The method for producing a coffee-containing beverage according to claim 1, wherein the upper limit of the amount of water added to the extract is 30% by weight based on the weight of the ground coffee beans.   The method for producing a coffee-containing beverage according to claim 1 or 2, wherein in the adjustment step, dilution with water is not performed. The total weight of said 1st warm water and said 2nd warm water is 15 times or more and 35 times or less with respect to the weight of the said ground coffee beans, The Claim 1 thru | or 3 characterized by the above-mentioned. A method for producing a coffee-containing beverage. The total weight of the first hot water and the second hot water, according to one wherein any one of claims 1 to 4, wherein the at crushing than 30 times 20 times or more relative to the weight of the coffee beans A method for producing a coffee-containing beverage. In the adjustment process, with respect to the extract solution, sweetening component, of the flavor components and milk components, coffee-containing beverage according to any one of claims 1 to 5, characterized in that the addition of any one or more Manufacturing method.

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