KR102006493B1 - Coffee Granule Compositions Coated with Microcapsules containing Coffee Aroma - Google Patents

Abstract

The present invention provides a coffee granule composition coated with coffee flavor-containing capsules, which can be consumed without water, and provides a coffee granule composition with improved flavor and the like. According to the present invention, there is provided a coffee granule composition which is easy to carry and can be ingested without hot water and has ease of portability and improved flavor.

Description

TECHNICAL FIELD [0001] The present invention relates to a coffee granule composition coated with a coffee aroma-containing capsule,

The present invention relates to a coffee granule composition coated with coffee flavor-containing capsules.

Coffee is roasted coffee tree seeds, then ground and extracted with boiled water, which is the favorite drink in many countries. Green beans are green and have no flavor and aroma, but they are dried and roasted to become coffee beans (coffee beans) with a familiar taste and aroma. The major ingredients of green beans are polyphenols such as caffeine and chlorogenic acid, sugars, and amino acids, but decomposition into roasting heat and reaction between components generates a unique flavor, color and taste.

Depending on the degree of roasting, there is a difference in the intensity of various flavors, such as sour flavor and sweet flavor. When the roast is strong, the sour flavor disappears and the flavor is smelled. So roasting is a combination of temperature and time to make coffee with the preferred flavor. It varies from 190 to 250 ℃, depending on the device. It takes about 5 ~ 20 minutes. Roasting, which determines the taste of coffee, in need.

The instant coffee powder is made by drying the extracted coffee liquid, and it is very important to have a technique of extracting the taste and aroma of high quality coffee produced in the roasting process in the extraction process so that the taste and aroma are appropriately contained in the instant coffee powder , A composition technique of a composition for a coffee having a unique flavor has been introduced.

For example, Korea Patent Application No. 2009-0129724 relates to a coffee barley coffee mix comprising 10 to 17% by weight of coffee bean concentrate powder, 1 to 5% by weight of barley extract concentrated powder, 35 to 48% by weight of vegetable cream in powder form, The remaining portion is composed of pure white sugar, and while maintaining the flavor and aroma of the coffee, the coffee of the barley is added to the soft and savory taste, Korean Patent Application No. 2015-0127501 discloses a method for sealing a vial after preparing a freeze-dried powder by injecting a predetermined amount of an espresso stock solution into a vial bottle, extracting the espresso stock solution through a conventional pressurizing method, A 20 to 30 ml espresso solution is injected into a vial container of the container to prepare a freeze-dried powder, and then the vial bottle is sealed. Korean Patent Application No. 2014-0157071 discloses a method for producing a flavor enhancing coffee powder, which comprises extracting coffee flavor oil by primary supercritical carbon dioxide extraction from roasted coffee beans, extracting the coffee beans from the second extract with hot water, do. A coffee emulsion is prepared by mixing coffee flavor oil, coffee bean concentrate and arabic gum, and a process for producing a flavor enhancing coffee powder obtained by drying the coffee emulsion by a low-temperature drying method.

However, in order to drink coffee, hot water and a cup are always required. In a situation where basic conditions are not prepared, that is, in outdoor activities such as driving, mountain climbing, etc., inconvenience arises that a desire for drinking coffee can not be solved. In addition, considering that the living pattern with frequent outdoor activity time due to increase of leisure time and coffee are the most popular food and beverage that is always consumed regardless of place, conventional coffee products are inconvenient for daily carrying and convenience of ingestion .

Thus, the present invention provides a coffee that can be eaten without water, and provides a new coffee with optimized flavor preservation of the original coffee. The present application has completed a method for producing coffee which is suitable for outdoor activities, maintains original coffee flavor, and has enhanced functionality and is portable and easy to ingest.

Korean Patent Application No. 2009-0129724 Korean Patent Application No. 2015-0127501 Korean Patent Application No. 2014-0157071

The present inventors have sought to develop a coffee that can be eaten without water that is easy to carry and easy to ingest. As a result, a mixed coffee powder composed of instant coffee and ground coffee powder was coated on the surface of the granule containing the excipient containing the sweetener, and the capsule powder was grown to a sufficient size for ingestion. The present invention has been accomplished on the basis of this invention by producing coffee granules which have been perfused with coffee aroma in the manufacturing process and finally have good sweetness and flavor harmonized with preference and excellent functionality irrespective of age.

Accordingly, an object of the present invention is to provide a coffee granule composition which is eaten without water.

It is another object of the present invention to provide a method for producing a coffee granule composition which eats without water.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to one aspect of the present invention, the present invention provides a process for preparing a coffee flavor-containing capsule comprising the steps of:

(a) roasting coffee beans to prepare a coffee flavored condensate;

(b) extracting roasted coffee beans to produce espresso coffee

(c) mixing said coffee aroma condensate, espresso coffee and alginate solution; And

(d) adding a calcium ion-containing solution to the result of step (c).

The process for producing the coffee flavor-containing capsules of the present invention will be described step by step.

Step (a): Preparation of coffee aroma condensate

First, coffee beans are roasted to produce coffee flavor concentrates.

According to one embodiment of the present invention, the coffee flavor condensate is a coffee flavor condensate obtained by cooling the gas produced by roasting coffee beans.

As used herein, the term "coffee aroma condensate" is a condensate of the gas generated in the roasting process of coffee beans. Specifically, the coffee condensate is a condensate obtained by cooling a gas from which 10 to 30 mu m of fine particles have been removed in the gas. The cooling of the gas may be carried out at -25 to -40 占 폚. The coffee flavored condensate may be in the form of a solid, foamed liquid or emulsified form in which the gas is cooled.

Step (b): Preparation of espresso coffee

Next, the roasted coffee beans of step (a) are extracted to produce espresso coffee.

As used herein, the term "espresso coffee" is a coffee extract prepared by roasting coffee beans at 190 to 250 ° C for 5 to 20 minutes, pulverized coffee bean powder into an extraction tower, and extracting at high temperature and high pressure. The espresso coffee can be prepared by controlling the amount of coffee, the extraction amount, the extraction time, the degree of milling, the extraction temperature, and the like by a conventional method in the art. For example, it can be prepared under conditions of 10 to 25 g of coffee, 20 to 80 g of extract, 20 to 60 seconds of extraction time, optimum milling degree, 90 to 100 DEG C extraction temperature.

According to one embodiment of the present invention, the espresso coffee extracts the coffee beans from roasted coffee beans at 190 to 250 캜 for 5 to 20 minutes.

According to another embodiment of the present invention, the coffee beans are cooked at 190 to 250 ° C, 190 to 240 ° C, 190 to 230 ° C, 200 to 250 ° C, 210 to 250 ° C, 200 to 240 ° C, 5 to 14 minutes, 5 to 12 minutes, 7 to 20 minutes, 9 to 20 minutes, 7 to 18 minutes, 7 to 16 minutes, 5 to 20 minutes, 5 to 18 minutes, 4 to 16 minutes, Min, 9 to 14 minutes, 9 to 12 minutes, or 10 minutes.

The espresso coffee can be extracted by pulverizing the coffee beans and pouring hot water into the ground coffee beans.

According to an embodiment of the present invention, the espresso coffee in the step (b) is espresso coffee extracted by adding 2 to 5 parts by weight of water to 1 part by weight of the ground coffee bean.

The water may be heated at a temperature of 90 to 100 DEG C, 90 to 99 DEG C, 90 to 98 DEG C, 90 to 97 DEG C, 90 to 96 DEG C, 91 to 100 DEG C, 92 to 100 DEG C, 93 to 100 DEG C, 94 to 100 DEG C, 99 ° C, 92-98 ° C, 93-97 ° C, 94-96 ° C or 95 ° C.

2 to 5 parts by weight, 2 to 4 parts by weight, 2 to 3.5 parts by weight, 2.5 to 5 parts by weight, 2.5 to 4.5 parts by weight, 2.5 to 4.5 parts by weight of water, 1 to 5 parts by weight of the coffee bean pulverized product, To 4 parts by weight, 2.5 to 3.5 parts by weight or 3.0 to 3.5 parts by weight of water.

Step (c): Mixing of coffee flavored condensate, espresso coffee and alginate solution

Next, the coffee condensate of step (a), the espresso coffee of step (b) and the alginate solution are mixed.

According to one embodiment of the present invention, the mixing ratio (by weight) of the coffee aroma condensate and the espresso coffee may be 1: 0.1-10.

The coffee aroma condensate may have a strong smoke smell when the roasting temperature of the raw coffee beans is too high, and the condensate obtained by thawing may contain 5 to 10% (v / v) lipophilic condensate Since the espresso coffee is easily volatilized by its nature, the degree of condensation of the coffee aroma may vary depending on external conditions such as preparation time of the process and characteristics of the final product. Therefore, the mixing ratio can be adjusted in consideration of such conditions.

According to another embodiment of the present invention, the mixing ratio (by weight) of the coffee aroma condensate and the espresso coffee is 1: 0.2-10.0, 1: 0.3-10.0, 1: 0.4-10.0, 1: 0.5-10.0, 1 1: 0.1 to 9.0, 1: 0.1 to 8.0, 1: 0.1 to 7.0, 1: 0.1 to 6.0, 1: 0.1 to 5.0, 1: 0.5 to 1.0, 1: 0.5 to 2.0, 1: 0.5 to 1.5, 1: 0.5 to 4.0, 1: 0.5 to 4.0, 1: 0.3 to 8.0, 1: 0.4 to 7.0, 1: 0.5 to 6.0, Or 1: 1.

The alginate solution is added to the mixture of the coffee aroma condensate and the espresso coffee.

According to an embodiment of the present invention, the alginate solution may contain 1 to 4% by mass of sodium alginate, potassium alginate, calcium alginate or magnesium alginate .

The alginic acid may be used irrespective of the mutual ratios of mannuronic acid (M) and glutaric acid (G) as main constituent components. When Na ^{+ in} alginate is replaced with Ca ⁺² , a gel film of elasticity is formed and the glutaric acid moiety reacts with divalent cations (eg Ca ⁺² ). Therefore, the M / G ratio of alginic acid is an important factor in the mechanical properties of the resulting film. If the length and molecular weight of the G block are large, the mechanical properties are increased. Generally, alginic acid produced by the microorganism has a G (glutaric acid) And the resulting coating is harder. Typical commercial alginic acid is 15-30%. Therefore, the strength of the final coating can be controlled by mixing these alginic acid with each other. One or more polymers selected from the group consisting of carrageenan, gelatin, agar and gum may be used for the purpose of controlling the physical properties of the alginic acid solution. The alginate may be treated with a calcium ion-containing solution to prepare a capsule membrane. Alginic acid is a divalent cation (Co ^{+ 2} Cu ⁺² , Mn ⁺² , Zn ⁺² ) To form a solid coating, typically Ca ⁺⁺ .

According to another embodiment of the present invention, the alginate solution may contain 1 to 4 mass%, 1 to 3.5 mass%, 1 to 3 mass%, 1.5 to 4 mass%, 1.5 to 3.5 mass%, 1.5 to 3 mass% 1.5 to 2.5% by mass or 2% by mass of alginate.

The alginate solution is added to the mixture of coffee flavored condensate and espresso coffee at a ratio of 0.5 to 2.0 times, 0.7 to 2.0 times, 0.9 to 2.0 times, 1.1 to 2.0 times, 1.3 to 2.0 times, 1.4 to 2.0 times, 0.5 to 1.9 times, 0.5 to 1.8 times, 0.5 to 1.7 times, 0.5 to 1.6 times, 0.7 to 1.9 times, 0.9 to 1.8 times, 1.1 to 1.7 times, 1.3 to 1.6 times, or 1.5 times (by weight).

According to one embodiment of the present invention, the step (c) may further comprise at least one additive selected from the group consisting of a binder, a thickener, and an emulsifier.

As used herein, the term "binder" is an additive for improving the binding force between the coating object and the coating agent.

According to one embodiment of the present invention, the binder is selected from the group consisting of Agar, Alginates, Carrageenan, Furcellaran, Guar gum, Gum Arabic, Gum tracanth, Karaya gum, Pectin, Dextran, Gellan gum, Rhamsan gum, Welan gum, Xanthan gum ), Carboxy methyl cellulose (MCC), methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), propylene glycol alginate, hydroxypropyl guar, At least one binder selected from the group consisting of

The above-mentioned thickening stabilizer imparts viscosity and viscosity to the mixture for producing the coffee flavor-containing capsules, and imparts the function of uniformly improving the emulsification stability and dispersion stability of the constitutional components. The stabilizer itself is not tasteless, but the excessive bitter taste . For example, the thickening stabilizer may be sodium carboxymethyl cellulose (CMC-Na), casein sodium, agar, guar gum or pectin, but is not limited thereto. According to one embodiment of the present invention, the thickening stabilizer is carboxymethylcellulose-sodium.

The emulsifier functions to mix and disperse materials that are difficult to mix such as water and oil. In the present invention, the emulsifier is used to uniformly disperse the fat-soluble perfume material because the fat content is low due to the nature of the espresso coffee and most of it is moisture. The emulsifier has a wide range of HLB (Hydrophilic-Lipophilic Balance) It is preferable to use an emulsifier having a hydrophilic property of 8 to 10 or more. Glycerin diacetyltartaric acid-fatty acid ester (HLB 8-10), polyglycerin fatty acid ester (HLB 1-18), sucrose fatty acid ester (HLB 1-18) and polysorbate (HLB 10-20) According to one embodiment of the invention, the emulsifier is a sucrose fatty acid ester.

Step (d): Addition of calcium ion-containing solution

Finally, a calcium ion-containing solution is added to the result of step (c) to prepare a coffee flavor-containing capsule.

According to an embodiment of the present invention, the calcium ion-containing solution may contain 1 to 8% by mass of calcium chloride, calcium acetate, calcium ascorbate, calcium aspartate, Calcium citrate, calcium dihydrogen phosphate, calcium gluconate, calcium lactate, calcium phosphate, calcium pantothenate, calcium sulfate, Calcium sulfate hydrate, calcium sulfate dihydrate, dicalcium phosphate, or dicalcium phosphate dihydrate.

According to another embodiment of the present invention, the calcium ion-containing solution is used in an amount of 1 to 8 mass%, 1 to 7 mass%, 1 to 6 mass%, 1 to 5 mass%, 2 to 8 mass%, 3 to 8 mass , 2 to 7% by mass, 2 to 6% by mass, 3 to 5% by mass or 4% by mass of calcium ions.

The calcium ion mass% concentration of the calcium ion-containing solution may be at least 1.5 times the mass% alginate salt concentration of the alginate solution.

The calcium ion-containing solution is added to a mixture of the coffee aroma condensate of step (c), the espresso coffee and the alginate solution to prepare a coffee flavor-containing capsule.

The volume (volume) of the calcium ion-containing solution may be at least twice the volume of the mixture.

According to another aspect of the present invention, there is provided a coffee flavor-containing capsule made by the process for producing the above coffee flavor-containing capsules.

As used herein, the term "coffee flavor-containing capsule" refers to a capsule comprising the coffee flavor condensate and espresso coffee, comprising a core portion composed of coffee flavor condensate and espresso coffee, and a capsule comprising alginic acid- Film.

According to one embodiment of the invention, the coffee flavor-containing capsules comprise 75 to 95% by weight of coffee flavor concentrate and espresso coffee. According to another embodiment of the present invention, the coffee flavor-containing capsules comprise 77 to 95% by weight, 79 to 95% by weight, 81 to 95% by weight, 83 to 95% by weight, 75 to 91 wt%, 75 to 89 wt%, 75 to 87 wt%, and 77 to 93 wt%. 79 to 91% by weight, 81 to 89% by weight or 83 to 87% by weight.

According to one embodiment of the present invention, the coffee flavor-containing capsules may be in the form of a capsule containing 10 to 100 μm, 10 to 90 μm, 10 to 90 μm, 10 to 70 μm, 20 to 100 μm, 20 to 90 μm, . ≪ / RTI >

The coffee flavor-containing capsules can be used as a food additive for adding flavor and aroma of coffee to foods, for example, as seasonings or flavoring agents.

As used herein, the term "seasoning" is a food additive for enhancing the flavor of food or increasing the degree of preference, and the term " flavoring agent "is a food additive used for enhancing or changing food's flavor and masking odor.

Since the coffee flavor-containing capsules are coffee flavor-containing capsules made by the process for preparing coffee flavor-containing capsules described above, the common content between them is to omit the substrate in order to avoid the excessive complexity of the present specification do.

According to another aspect of the present invention, the present invention provides a waterless coffee granule composition comprising:

(a) an excipient;

(b) a first coating layer coated on the surface of said excipient comprising (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder; and

(c) a second coating layer coated on the surface of said first coating layer, comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) said coffee flavor-containing capsules and (iii)

As used herein, the term "excipient" is a substance added for the purpose of facilitating the coating of the main component and of rapidly growing the size to make it easy to handle.

The excipients are coated with instant coffee powder, ground coffee powder or a combination thereof to maintain weight and volume for easy ingestion without water.

According to one embodiment of the present invention, the excipient is selected from the group consisting of sucrose, glucose, stevia, lactose, maltitol, sorbitol, xylitol, saccharin, aspartame, acesulfame-K, sucralose and other starch, microcrystalline cellulose, lactose ≪ / RTI > and at least one < RTI ID = 0.0 > of < / RTI > Saccharin, aspartame, acesulfame-K and sucralose, which are highly sweet synthetic sweeteners, are circular granules containing 0.1 to 1.5% of the weight of the circular granular excipient. In view of the appearance of the finished product of the present invention, these excipients are more preferably circular granules.

Specifically, the excipient is sugar or starch. More specifically, the excipient is sugar. More particularly, the excipient is a spherical sugar sphere.

The excipients used to prepare the coffee granule compositions of the present invention have a size of from 100 to 1000 [mu] m. Specifically, it has a size of 100 to 900 μm, 200 to 900 μm, 300 to 900 μm, 400 to 900 μm, 400 to 800 μm, 400 to 700 μm or 400 to 600 μm.

The sweetener contained in the excipient used to prepare the coffee granule composition of the present invention exerts the effect of improving the overall flavor balance of coffee that eats without water.

The excipient is coated with a first coating layer.

The first coating layer includes (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder, but is not limited thereto.

As used herein, the term "instant coffee powder (or instant coffee)" means coffee roasted coffee beans, which are then cooled, ground, passed through a steam or hot water bath and extracted with a centrifuge, , And drying the remaining extract.

As used herein, the term "coffee bean powder (or coffee bean)" refers to a powder obtained by breaking roasted coffee beans. Coffee varieties for making the coffee bean powder include arabica, lobster, and hybrids of Arabica and lobster.

According to an embodiment of the present invention, the coffee bean powder has a size of 150 μm or less. According to another embodiment of the present invention, the coffee bean powder has a volume of 150 .mu.m. 100 [mu] m or 70 [mu] m or less.

As used herein, the term "binder" is an additive for improving the binding force between the coating object and the coating agent.

According to one embodiment of the present invention, the binder is selected from the group consisting of Agar, Alginates, Carrageenan, Furcellaran, Guar gum, Gum Arabic, Gum tracanth, Karaya gum, Pectin, Dextran, Gellan gum, Rhamsan gum, Welan gum, Xanthan gum ), Carboxy methyl cellulose (MCC), methyl cellulose (MC), hydroxypropyl methyl cellulose (HPMC), propylene glycol alginate, hydroxypropyl guar, At least one binder selected from the group consisting of

Specifically, the binder is HPMC, starch, or a combination thereof.

According to one embodiment of the present invention, the first coating layer comprises 85 to 99% by weight of instant coffee powder, coffee bean powder or a combination thereof and 1 to 15% by weight of binder.

According to another embodiment of the present invention, the first coating layer comprises a combination of instant powder and coffee bean powder. The combination is 80-90 wt% instant powder and 10-20 wt% coffee bean powder. The instant powder of the combination may comprise 81 to 90 wt%, 82 to 90 wt%, 83 to 90 wt%, 84 to 90 wt%, 80 to 89 wt%, 80 to 88 wt%, 80 to 87 wt% Wherein the coffee bean powder in the combination is from 11 to 20% by weight, from 12 to 20% by weight, more preferably from 20 to 90% by weight, %, 13 to 20 wt.%, 14 to 20 wt.%, 10 to 19 wt.%, 10 to 18 wt.%, 10 to 17 wt.%, 10 to 16 wt.%, 11 to 19 wt. 13 to 17% by weight, 14 to 16% by weight or 15% by weight.

Wherein the first coating layer comprises an excipient comprising 1.0 to 2.0 mm, 1.1 to 2.0 mm, 1.2 to 2.0 mm, 1.3 to 2.0 mm, 1.4 to 2.0 mm, 1.5 to 2.0 mm, 1.0 to 1.9 mm, 1.0 to 1.8 mm, 1.0 1.1 to 1.9 mm, 1.2 to 1.8 mm, 1.3 to 1.7 mm, 1.4 to 1.7 mm or 1.5 to 1.7 mm.

An important feature of the present invention is that it comprises a second coating layer comprising a coffee flavor-containing capsule.

The second coating layer comprises (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) a coffee flavor-containing capsule and (iii) a binder.

The second coating layer comprises a combination of instant powder and coffee bean powder. The combination is 80-90 wt% instant powder and 10-20 wt% coffee bean powder. The instant powder of the combination may comprise 81 to 90 wt%, 82 to 90 wt%, 83 to 90 wt%, 84 to 90 wt%, 80 to 89 wt%, 80 to 88 wt%, 80 to 87 wt% Wherein the coffee bean powder in the combination is from 11 to 20% by weight, from 12 to 20% by weight, more preferably from 20 to 90% by weight, %, 13 to 20 wt.%, 14 to 20 wt.%, 10 to 19 wt.%, 10 to 18 wt.%, 10 to 17 wt.%, 10 to 16 wt.%, 11 to 19 wt. 13 to 17% by weight, 14 to 16% by weight or 15% by weight.

The second coating layer comprises 1 to 15% by weight of the coffee flavor-containing capsule relative to the combination of the instant powder and the coffee bean powder. The coffee flavor-containing capsules may contain from 2 to 15% by weight, from 3 to 15% by weight, from 1 to 14% by weight, from 1 to 13% by weight, from 1 to 12% by weight, from 1 to 11% by weight, based on the combination of instant powder and coffee bean powder %, 1-10 wt%, 2-14 wt%, 2-13 wt%, 2-12 wt%, 3-11 wt%, or 3-10 wt%.

According to an embodiment of the present invention, the coating of the first coating layer or the second coating layer is performed by a bottom spray method or a rotor method. The bottom spray method is one of a fluid bed process in which a spray nozzle is located at the bottom of the chamber to spray the coating agent and coat the coating object (e.g., excipient) by circulating the coating object from below to the bottom. The rotor system is a fluidized bed process, which is also referred to as tangential spray, in which a coating object is placed in a chamber provided with a disk to rotate the rotor and spray the coating agent on the side. Rota system is advantageous in reducing volatilization of coffee fragrance because the room temperature in which the flow is made is lower.

When the bottom spraying method or the rotor method is used to coat the coating agent, a coating agent may be prepared by dissolving instant coffee powder, ground coffee powder or a combination thereof and a binder in an aqueous solution. Specifically, the instant coffee powder, coffee bean powder, or a combination thereof comprises 10 to 40 wt%, 15 to 40 wt%, 20 to 40 wt%, 20 to 35 wt%, or 20 to 30 wt%. Specifically, the binder contains 1.0 to 6.0 wt%, 1.5 to 6.0 wt%, 2.0 to 6.0 wt%, 2.5 to 6.0 wt%, 3.0 wt% to 3.0 wt%, 3.0 to 5.5 wt%, 3.0 to 5.0 wt% 4.5% by weight or 3.0 to 4.0% by weight.

The remaining weight percent of the instant coffee powder, coffee bean powder, or combination thereof, and binder is comprised of water.

According to one embodiment of the present invention, the coffee granule composition has a size of 1.0 to 2.5 mm. Specifically, the coffee granule composition may be used in an amount ranging from 1.1 to 2.5 mm, 1.2 to 2.5 mm, 1.3 to 2.5 mm, 1.4 to 2.5 mm, 1.0 to 2.4 mm, 1.0 to 2.3 mm, 1.0 to 2.2 mm, 1.0 to 2.1 mm, 2.0 to 1.0 mm, 1.0 to 1.9 mm, 1.0 to 1.8 mm, 1.1 to 2.3 mm, 1.2 to 2.1 mm, 1.3 to 1.9 mm, 1.4 to 1.8 mm or 1.5 to 1.7 mm.

According to another aspect of the present invention, the present invention provides a process for preparing a waterless coffee granule composition comprising the steps of:

(a) coating a first coating comprising an instant coffee powder, a coffee bean powder or a combination thereof on the surface of the excipient, and a binder; And

(b) coating a surface of the resultant of step (a) with a second coating comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) a coffee flavor-containing capsule and (iii) .

The above water-free coffee granule composition manufacturing method is a method for producing the above-described water-free coffee granule composition, and since the composition is similar, the common content between the two is to avoid the excessive complexity of the present invention. The description is omitted.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a coffee granule composition for eating without water and a process for its preparation.

(b) The present invention provides a coffee granule composition having improved flavor and ease of portability and easy ingestion without hot water.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1: Roasting of green beans and recovery of coffee aroma condensate

Roasting of raw beans containing 10 ~ 12% moisture content reduces the moisture content to 2 ~ 3% and the organic matter content is also reduced by 10 ~ 15%, resulting in the loss of a large amount of fragrant material. And releases the gas to the outside. In the instant coffee making process, coffee is extracted from the roasted coffee beans, and the concentrated coffee beans are collected at the concentration process. On the other hand, the coffee aroma generated in the roasting process is discharged to the outside. In the present application, in order to recycle the fragrance material that is discarded in the flue gas of the roaster, a pre-filter for removing suspended particulate matter (10 to 30 μm), which is discharged to the dust at the time of flue gas, (-25 to -40 캜 cold trap) which collects the gas containing the fragrant components generated in the process was added to the espresso coffee used in the capsule preparation in an equal amount.

That is, 5 kg of green beans were roasted at 220 ° C. for 10 minutes using Ozturk model OKS-5 to obtain 3,250 g of roasted coffee beans and 1,250 g of thawed condensate. The obtained coffee beans were used as the coffee bean coffee powder material used in the following espresso coffee extracting and fluidized bed coater, and 1% by weight of sucrose fatty acid ester was added to the thawed condensate and an emulsion was used.

Example 2: Preparation of espresso coffee-containing capsules

The espresso coffee was finely pulverized in the roasting bean obtained in Example 1, and the extract was extracted with 10 bar and 95 캜 hot water under the conditions of producing 50 g of extract on the basis of 15 g of the pulverized product.

The concentration (w / v) of sodium alginate used to make the capsule containing the coffee aroma is 1 to 4%, the concentration (w / v) of the calcium chloride solution is 1 to 8% To 60 minutes, the mixing rate of the reaction liquid is 100 to 1000 rpm, and the temperature of the reaction tank is in the range of 5 to 50 ° C. 0.5 to 5% of the binder, 0.5 to 3% of the thickener, 0.2 to 2% of the emulsifier, 100 g of the espresso coffee and 100 g of the emulsion of the coffee-flavored condensate, And homogenized with the alginic acid solution in the required amount. That is, the mixing ratio of the alginic acid solution based on the total weight of the espresso coffee and the coffee aroma condensate is in the range of 1: 0.5 to 2.0, and then the homogenized final solution of the espresso coffee, the coffee flavor condensate, the triple additive and the alginic acid solution, Use a pump to spray the upper surface of the calcium solution prepared in the reaction tank with a spray pressure of 0.5 to 2.5 kg / cm ² and a nozzle diameter of 0.8 to 1.2 mm. The calcium solution used should be a calcium solution that is at least 1.5 times the concentration of alginic acid before mixing with coffee, and the total amount of calcium solution to be prepared in the reaction tank should be at least twice that of alginic acid-coffee homogenate prepared for spraying. Through preliminary experiments, the spherical formations were increased in the capsules formed by increasing the curing time and the temperature of the calcium chloride solution in the reaction tank, and the smaller the size of the capsules was, the higher the calcium chloride solution concentration was. In the following examples, the concentration of sodium alginate was 2% and the calcium chloride solution was 4.5%. Therefore, 100 g of espresso coffee and 100 g of emulsion of coffee flavored condensate, namely 4 g of starch per 200 g, 2 g of HPMC (HydroxyPropyl Methylcellulose , 2 g of CMC-Na (Sodium Carboxy Methyl Cellulose Stabilizer, Stabilizer) and 2 g of sucrose fatty acid ester (emulsifying agent) were added and homogenized and then mixed with 300 g of a 2% (w / v) alginic acid solution. 510 g of the mixed solution is sonicated for 30 minutes to remove bubbles and react with 1300 g of a 4.5% calcium chloride solution.

The preparation of the coffee flavor-containing capsules used in the following examples was carried out by adding 2600 g of a 4.5% calcium chloride solution per 1020 g of an espresso coffee and coffee flavored condensate and an alginic acid mixture solution, and the temperature was adjusted to 40 ° C. The prepared alginic acid mixture solution was sprayed onto the upper surface of the calcium solution through the nozzle connected to the peristaltic pump to form microcapsules, and the stirring speed of the calcium solution was 500 rpm. The nozzle tip was located 3 cm above the top surface of the reactor and was arranged so that it coincided with the direction of rotation of the solution. The nozzle was sprayed with a droplet size of 60 to 100 μm at a speed of 1.0 g / min and a spraying pressure of 1.0 kg / cm 2 and a diameter of 0.8 mm. After the completion of spraying, the mixture was centrifuged after a curing time of 40 minutes to obtain 75 g of a weight before drying, which was then dried in a 60 ° C air dryer to obtain 45 g of coffee flavor-containing microcapsules. The obtained coffee flavor-containing microcapsules were analyzed to collect an average of 83.5% of coffee on the basis of chlorogenic acid, and the size of the dry powder was analyzed to be 25.2 to 63.5 μm in size.

The prepared coffee flavor-containing microcapsules were prepared by adding the amount of the dried microcapsules to the suspension of the instant coffee powder and the coffee bean powder as in Example 3 below or by re-dispersing the microcapsules in the mixed coffee suspension before drying The solution may be used after being finally coated.

Example 3: Preparation of coffee granules containing coffee flavor-containing capsules

The instant coffee powder was commercially available freeze-dried coffee granules of Company D, and the coffee bean fine powder was prepared by using the roasting beans obtained in Example 1 as a low-temperature ultra fine powder. The roasted coffee beans were pulverized using a Duksan ultra-fine particle pulverizer (DSCH-1500). The grinding chamber temperature was maintained below -5 ℃ to minimize the water absorption at the temperature rise after grinding. The size of the pulverized product was set to 100 탆 or less, which is a range in which the user does not feel a foreign body in the mouth. The pulverized particles were analyzed with a particle size analyzer (Beckman Coulter LS200) and the range of the particles was measured in the range of 78.87 to 18.35 μm.

The base seed (Seed) used to make the round coffee granules was a Sugar Spheres (77% sucrose and 23% corn starch) from Ips, Italy. The coffee to be coated on the basis seed was coffee (mixed coffee powder) mixed at a ratio of 85% instant coffee powder and 15% coffee bean powder.

As a control, 400 g of spherical white sugar having a size of 500 μm was added to a bottom spray type fluidized bed machine to prepare 6400 g of an aqueous solution of 25% (instant powder 85% + coffee bean powder 15%) of the mixed coffee powder. For 100 g of the prepared aqueous solution, HPMC (Hydroxypropylmethyl cellulose, Binder) and 1.5 g of starch (binder) were dissolved together and sprayed. The operating conditions were as follows: the flow room temperature was 65 ~ 70 ℃, the flow rate of the coffee aqueous solution was increased from 200 ml / hr to 800 ml / hr, and the spraying pressure gradually increased to 1.5 To 2.5 kg / cm < 2 >. 2169 g of granules (71.6% of mixed coffee powder, 18.4% of Sugar spheres and 10% of binder) having a final size of 1.5 to 1.7 mm were prepared.

The dried coffee flavor-containing capsules prepared in Example 2 were mixed with 0.5% (7.8 g), 1.0% (15.5 g) of the mixed coffee content (71.6%) contained in the final granules of the control, ) And 1.5% (23.3 g) in weight of the coffee suspension. Namely, 5440 g corresponding to 85% of 6400 g of the suspension of 25% of the mixed coffee powder required for the treatment was added and mixed at the same level as the control, and 400 g of spherical white sugar . Next, the same amount of the second kind of binder and the required amount (7.8 g (0.5%), 15.5 g (0.5%)) were added to 960 g of the mixed coffee powder suspension of the remaining 15 as a secondary coating (including 204 g of instant coffee powder and 36 g of coffee bean powder) g (1.0%) or 23.3 g (1.5%)) were added to and mixed with the outer layer to complete 2177 g, 2184 g and 2192 g of circular granules having a final size of 1.5 to 1.7 mm, respectively.

The results of the sensory evaluation of the final product thus obtained are shown in Table 1.

Sensory evaluation was carried out after pre - training of 16 adults, 8 of each adult male and female between 20 and 60 who liked coffee. The control group was treated with water . Each sample was fed 0.3 g once with 2 doses. The evaluation method was as follows: 20-point method (1 to 4: very weak, 5 to 8: weak, 9 to 12: ~ 16: strong, 17 ~ 20: very strong). The results are shown in Table 1, and six kinds of sensory evaluation items were evaluated. Statistical analysis was done by analysis of variance and the significance test between control and treatment was conducted at 95% level.

Analysis of fragrance intensity of finished product

The resulting product is crushed finely, and 95 g of 95 deg. C water is added to 5 g of the crushed product. After sealing, the product is stirred constantly for 10 minutes and cooled with running tap water. Next, 5 ml of the supernatant was placed in a 20 ml headspace vial, and the fragrance was adsorbed onto the silica fiber by SPME (Solid-phase microextraction) for 30 minutes while maintaining the temperature at 40 ° C. The fibers were fabricated with Supelco 50/30 um StableFlex DVB / CAR / PDMS (Divinylbenzene / Carboxen / Polydimethylisoxane) coated.

The instrument used was HP 7890A GC (Agilent Technologics) and mass spectrometry analysis HP mass selective detector 5975C (Agilent Technologies). The column used was a 60 m * 0.25 mm * 0.25 um film thickness ZB-Wax column Respectively.

The aroma components identified include 2-methylbutanal, 3-methylbutanal, 2,3-butanedione, 3-methyl-2-butane- 3-Methyl-2-butan-1-thiol, 2-Furfurylthiol, 3-Mercapto-3-methylbutyl formate, 4- Hydroxy-2,5-dimethyl-3 (2H) -furanone, 2-Methoxyphenol (Guaiacol), 2 (2-Methoxy-4-vinylphenol (4-vinylguaiacol)) and 2-ethyl-3,5-dimethyl pyrazine The retention times and mass spectra of the 10 fragrances were identified using the Wiley library file. The fragrance intensities performed in three repetitions were expressed as the sum of the peak areas of the components (mV area).

Item Control Treatment P value Capsule coverage amount containing coffee aroma,% 0 0.5 1.0 1.5 Appearance / preference 13.11 + - 0.62 13.56 + - 0.66 12.30 ± 0.73 12.48 ± 0.65 0.56
NS Bitter intensity 5.92 + - 0.44 10.08 + - 0.61 11.11 ± 0.58 14.04 + - 0.67 1.83E-08
* Flavor intensity 7.14 ± 0.51 10.24 + - 0.56 13.11 + - 0.68 14.08 ± 0.69 8.61E-10
* Sour 3.18 ± 0.28 6.73 ± 0.23 5.73 ± 0.37 7.46 ± 0.33 5.59E-13
* sweetness 8.08 0.43 7.20 0.30 6.54 0.40 5.79 ± 0.39 0.000133
* Overall preference 9.40 + - 0.47 10.55 + - 0.72 12.24 ± 0.57 13.43 + - 0.80 0.000137
* Scent intensity (* 10 ⁵ ) 768.63 + - 54.09 1257.31 + - 83.28 1542.06 ± 88.17 1715.25 ± 144.55 * Flavor intensity of treatment / Fragrance intensity of control
Growth rate,% 0 163.58 200.62 223.16

* NS: Non Significant

Comparing the evaluation results in Table 1 as a whole, the effect of covering microcapsules containing coffee aroma was evaluated clearly. There was no difference in appearance preference compared to the control. Especially, significant flavor in coffee products was significantly improved. Bitter taste and sour taste scores also showed a tendency to increase with increasing microcapsule coverage, and sweetness gradually decreased. Generally, coffee has a strong bitter taste depending on the extraction conditions. However, in the above evaluation result, the bitter taste, flavor and sour taste are fused with each other by the interaction of the sweetener contained in the seed and the added thickener, Respectively. This tendency was also shown in the overall preference evaluation result.

And the result of instrumental analysis showed that the sensory evaluation result was supported by the results of the sequential rise of the treatments on the basis of the intensity of the fragrance of the control, and the microcapsules containing the coffee fragrance were considered to be highly utilized.

In addition, since the aroma of coffee is very volatile due to heat, application of the result of the present invention can be applied to a production process of a coffee beverage by a fluidized bed rotor or granulator which can set the product temperature in the range of 40 to 45 ° C. It is also possible to implement products with excellent fragrance strength. However, the work by the fluidized bed machine inherits the shape and the external surface of the product.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (11)

delete delete delete delete delete delete delete (a) an excipient;
(b) a first coating layer coated on the surface of said excipient comprising (i) instant coffee powder, coffee bean powder or a combination thereof, and (ii) a binder; and
(c) a second coating layer coated on the surface of said first coating layer, said coating layer comprising (i) instant coffee powder, coffee bean powder or a combination thereof, (ii) coffee flavor-containing capsules and (iii)
Wherein the coffee flavor-containing capsules are prepared by roasting coffee beans to produce coffee flavor concentrates; Extracting roasted coffee beans to produce espresso coffee; Mixing the coffee aroma condensate, espresso coffee and alginate solution to produce a coffee aroma condensate mixture; And adding a calcium ion-containing solution to the coffee aroma condensate mixture. ≪ Desc / Clms Page number 24 >
9. The composition of claim 8, wherein the excipient is selected from the group consisting of sugar, starch, microcrystalline cellulose, lactose, Wherein the composition is at least one excipient selected from the group consisting of sorbitol and xylitol.
9. The composition of claim 8, wherein the coffee granule composition is a coffee granule composition having a size of 1.0 to 2.5 mm.
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