THE MANUFACTURING METHOD OF COFFEE COMPOSITIONS IMPROVED FLAVOR AND SOLUBILITY IN THE FORM OF BEADS

PURPOSE: A manufacturing method of a coffee composition in a bead form is provided to prevent loss of intrinsic coffee flavor due to exposure to the high temperature by applying a minimum critical temperature to coffee beans. CONSTITUTION: Coffee beans are roasted with hot air at 450-600deg.C for 10-20 minutes and pulverized to 10-30 mesh. The roasted coffee beans are extracted at a low temperature to yield extract of 4.0-8.0 brix. The extract is firstly filtered, freezing-concentrated to 12.5-17.0 brix and secondly filtered. The second filtrate is sterilized at 80-98deg.C for 10-30 seconds, and quenched to mold bead forms. The low temperature extraction is performed at 100-130deg.C for 80-100 minutes under a pressure of 8.5-11.5 kg/cm^2. The first filtration is performed by centrifuging at 5,000-8,000 rpm for 8-15 minutes. The second filtration is performed by centrifuging at 5,000-8,000 rpm for 6-12 minutes. The quenching uses liquid nitrogen. [Reference numerals] (AA) Roast coffee beans (500-550 °C for 13-15 minutes with hot air), and pulverize the same (15-25 mesh); (BB) Low temperature extraction (9.5-10.5 kg/cm^2 pressure, 110-120 °C, 85-95 minutes) and obtain a 5.5-6.5 brix of an extract; (CC) First filtering (6,000-7,000 rpm for 10-12 minutes); (DD) Freezing and concentrating to 12.5-13.5 brix (-1.7 to -1.6 °C, 25-30 hours); (EE) Second filtering (6,000-7,000 rpm for 8-10 minutes); (FF) Sterilization (85-95 °C, 12-18 seconds), rapid cooling (Use liquid nitrogen); (GG) Make a coffee composition with a bead shape