WO2012098717A1 - コーヒー抽出液の製造方法 - Google Patents
コーヒー抽出液の製造方法 Download PDFInfo
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- WO2012098717A1 WO2012098717A1 PCT/JP2011/067625 JP2011067625W WO2012098717A1 WO 2012098717 A1 WO2012098717 A1 WO 2012098717A1 JP 2011067625 W JP2011067625 W JP 2011067625W WO 2012098717 A1 WO2012098717 A1 WO 2012098717A1
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- coffee
- extraction
- extract
- granule
- granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
Definitions
- the present invention relates to a method for producing a coffee extract in which excessive burnt bitterness associated with roasting coffee beans is reduced.
- a coffee extract obtained by pulverizing roasted coffee beans into granules (hereinafter referred to as coffee granules) extracted with hot water or water is used for drinking as a coffee beverage.
- Coffee beverages are known to contain over 300 types of flavor components and about 10 types of nutritional components, and play a role not only as beverages but also as nutritional functional beverages. Therefore, it is important to obtain a savory coffee extract in order to continue ingesting a coffee beverage in a normal life for a long period of time.
- Extract coffee is known as a savory coffee extract. Extract coffee is the first few drops of coffee when it is extracted, and it is a thick and fragrant coffee liquid that is succulent when put in the mouth, has a good aftertaste, and disappears cleanly. There is a report that the coffee that draws out the charm to the maximum is the supreme coffee (see Non-Patent Document 1).
- Coffee extraction methods are generally roughly classified into filtration methods (drip methods), immersion methods (stirring or boiling methods), and espresso methods (steam methods).
- various methods for obtaining a savory coffee extract have been proposed.
- an immersion method in which the amount of hot water is limited and left for a certain period of time, or both ends have been released.
- a method of filling coffee granules in a glass tube, slowly dropping cold water in a glass container from the top, and collecting the eluate in a glass container over a long period of time called Dutch coffee, water coffee, or drip coffee
- honeycomb structure honeycomb structure
- the partition walls of the honeycomb structure have a large surface area comparable to that of a porous gel and have a component adsorption ability. It has been reported. (Refer nonpatent literature 3).
- bitterness and astringency which are unpleasant ingredients, have been reduced, but even if bitterness is sufficient, astringency is not sufficient, or bitterness and astringency can be removed, but at the same time it is unique to coffee
- the rich aroma, flavor, and richness of the coffee can be removed, and the flavor of the coffee extract itself may be reduced.
- An object of the present invention is to provide a method for producing a coffee extract that can selectively reduce excessive bitterness while maintaining the preferred coffee flavor components. It is another object of the present invention to provide a method for producing a coffee extract having a good flavor in which excessive bitterness and astringency are selectively reduced without changing the preferred coffee flavor components.
- the roasted bean surface has more aroma components than the inside, so that a flavor-rich extract can be efficiently obtained with a small amount of extract.
- the strong bitter component produced in the final stage of roasting is adsorbed on the outermost surface of the coffee beans, and excessive bitterness is expressed in the extract on the roasted bean surface (referred to as “burnt bitterness” in this specification). It is difficult to obtain a coffee extract with a balanced sourness, bitterness, and richness.
- the present inventors diligently studied a method for selectively removing the burning bitterness from the extract on the roasted bean surface.
- the burnt bitter component has a strong affinity with the honeycomb partition walls of coffee beans.
- the coffee granules are accommodated in the granule container in a state of being substantially sealed by the braking member, and the extraction solvent is allowed to reciprocate through the layer of the accumulated coffee granules.
- the burnt bitter component can be adsorbed on the partition walls of coffee beans and separated and extracted, and the present invention has been completed. That is, the present invention relates to the following. 1.
- Steps a) to c) below B) A step of accommodating the coffee granules in the granule accommodating portion in a state of being substantially sealed with a braking member, (B) a step of conducting extraction by introducing an extraction solvent into the granule container from the first direction; and c) a step of recovering the coffee extract stored in the granule container from the first direction.
- Manufacturing method 2. 2. The production method according to 1, wherein in step c), the coffee extract is recovered by introducing water from a second direction opposite to the first direction. 3. 3. The production method according to 1 or 2, wherein in step c), the extract is recovered so that the extraction rate is 20% or less. 4). 4.
- the production method of the present invention it is possible to easily obtain an extremely savory coffee extract (especially a coffee extract on the surface of roasted beans) in which only excessive bitterness is reduced while maintaining flavor and richness. Therefore, for example, an unprecedented coffee can be produced that has a clear aftertaste even if it is squeezed to a level equivalent to or higher than that of espresso, and the individuality of the coffee beans themselves stands out.
- the coffee extract obtained by the production method of the present invention has an advantage that it has high clarity and excellent storage stability.
- FIG. 1 shows a conceptual diagram of the behavior of each component in the production method of the present invention.
- FIG. 2 shows an example of an extraction apparatus that can be used in the production method of the present invention (coffee extraction apparatus 1).
- FIG. 3 shows a circular filter with a diameter of 45 mm (FIG. 3A) and a braking member 11 (FIG. 3B).
- FIG. 4 illustrates the granule container 2 having a form in which the entire accumulation layer of the coffee granules M is covered with a nonwoven fabric as a braking member, that is, a bag-like braking member.
- FIG. 5 is a view when the braking member 11 is in the form of a lid.
- FIG. 6 is a coffee brewing apparatus similar to that in FIG.
- FIG. 7 is an explanatory diagram showing the coffee extraction device used in Test Example 1.
- FIG. 8 is an explanatory diagram showing the coffee extraction device used in Test Example 1.
- FIG. 9 is an explanatory diagram showing the coffee extraction device used in Example 4.
- FIG. 10 is a diagram in which the relative concentration of each component is plotted by logarithm for each fraction.
- FIG. 11 shows the analysis result of caffeine.
- FIG. 12 shows the analysis result of chlorogenic acid.
- FIG. 13 shows the measurement results of turbidity using extracts obtained by the CC method, CD method and PD method.
- Coffee beans evaporate water by roasting process, hollow the internal cellular tissue to form a honeycomb structure, and the carbon dioxide gas, aroma component, taste component (water-soluble) of coffee on the uneven surface (partition) of the hollowed cell membrane Adsorbs taste components).
- the aroma component and taste component adsorbed on the surface of the honeycomb structure water-soluble taste component, bitterness component
- the honeycomb structure After the surface is exposed, the burnt bitter component of the desorbed components is selectively captured (re-adsorbed) to separate and remove the roasted coffee beans with the exposed honeycomb structure surface. It is the biggest feature to use as.
- the step of exposing the surface of the honeycomb structure and the step of adsorbing the burnt bitterness to the exposed honeycomb structure are continuously performed without requiring a complicated operation.
- a method of allowing the extraction solvent to reciprocate through the layer of coffee granules packed (fixed) in a substantially sealed form is adopted.
- the aromatic components and taste components (water-soluble taste components, bitter components) adsorbed on the honeycomb structure surface are once desorbed to expose the honeycomb structure surface.
- the extraction solvent containing the desorbed component is brought into contact with the coffee granules having the exposed honeycomb structure surface, thereby selectively resorbing only the bitter component in the extraction solvent (see FIG. 1).
- reciprocating movement of extraction solvent means that the extraction solvent flows so as to reciprocate, for example, in the direction of gravity or horizontal, with respect to the layer of coffee granules. This means that the extraction solvent flows in the opposite direction to the flow. For example, when the extraction solvent introduced in order to desorb the adsorbing component of the honeycomb structure flows in the antigravity direction through the coffee granule layer, the water obtained by the extract liquid on the roasted bean surface flowing in the gravity direction ( The flow of the extraction solvent).
- FIG. 2 shows a coffee brewing apparatus 1 in a vertical orientation.
- An upper opening 2A at the upper end and a lower opening 2B (an inlet / outlet opening) at the lower end are formed, and are attachable to and detachable from the granule container 2 having the extraction portion E for storing the coffee granules M and the upper opening 2A.
- the conduit line 8 is a three-way valve 9 and is connected to the supply path 5 and the liquid supply line 7.
- the coffee granules are first accommodated in the extraction section E in a state of being substantially sealed with a braking member.
- the present invention uses roasted coffee beans having an exposed honeycomb structure surface as an adsorbent. In order to maximize the effect of the adsorbent, it is important to store the coffee granules in the granule container in a substantially sealed manner.
- substantially sealed refers to a state in which coffee granules do not dance in the granule container when the extraction solvent is passed, and the accumulated layer of coffee granules is the wall of the granule container, the filter medium, or the cover material. It means the state surrounded by.
- the lower filter medium 10 (first filter medium) is installed at the lower part (first direction) of the granule container 2
- the coffee granules M are stored on the upper surface, and opposed to the accumulated layer of the coffee granules M.
- a braking member (second filter medium) 11 is installed at a position in contact with or close to the surface to be moved (uppermost surface).
- the coffee granules M are accommodated in the extraction part E of the granule accommodating part 2 by the left and right wall surfaces existing in the direction along the axis of the granule accommodating part 2, the lower filter medium 10, and the braking member 11. .
- a portion of the coffee granule accommodating portion 2 that accommodates the coffee granules M in a substantially sealed state that is, the position of the lower filter medium 10 provided at the lower end position of the granule accommodating portion 2, and the upper portion of the lower filter medium.
- An area between the position of the braking member 11 that is detachably provided at a position inscribed in the granule container 2 at the position is referred to as an extraction section E.
- the coffee granule M which is the raw material for extraction of the present invention, may be any one that is obtained by pulverizing roasted coffee beans into granules.
- the cultivated tree species of coffee beans is not particularly limited, and examples thereof include Arabica species and Robusta species.
- the method of the present invention is characterized by the fact that a coffee extract with a clear aftertaste and a distinct personality can be obtained even if it is deeply drunk, and the use of many Robusta varieties strongly emphasizes the Robusta odor. Species are preferably used.
- the variety is not particularly limited, and examples thereof include mocha, Brazil, Colombia, Guatemala, Blue Mountain, Kona, Mandelin, Kilimanjaro, and the like. A plurality of types of coffee beans may be blended.
- the degree of roasting (usually expressed in the order of light roasting, medium roasting, deep roasting) is not particularly limited.
- roasted coffee beans cannot exhibit the rich personality of the coffee beans themselves if they are shallowly roasted, and there is little scorching odor due to roasting, but the heating has not progressed to the inside of the beans and sour taste and sourness
- roasting is deep, the burning odor will increase on the surface, but the unique bitterness of coffee caused by roasting and the aroma that rises from it will be obtained, and it will be an attractive flavor.
- the L value is preferably 15 to 24, more preferably 16 to 22, and particularly preferably 16 to 20.
- the L value is a numerical value of the surface color of the coffee granules obtained by pulverizing roasted coffee beans, and is a value serving as a lightness index (0 is black, 100 is white).
- the L value of the coffee granules can be measured using, for example, a color difference meter.
- the degree of grinding of roasted coffee beans is not particularly limited, and ground beans with various particle size distributions can be used. If it is too small, clogging is likely to occur in the first filter medium, and it may take time for extraction and cause over-extraction, so in particular, medium grinding and / or coarse grinding is a preferred embodiment of the present invention.
- the average particle size after pulverization is preferably about 0.1 to 2.0 mm, more preferably 0.5 to 2.0 mm, and particularly preferably 1.0 to 1.5 mm.
- the term “overextraction” refers to a phenomenon in which an agglomerate, astringency, and miscellaneous taste inside a coffee bean are extracted when an extraction solvent is excessively brought into contact with coffee granules.
- the first filter medium is installed for the purpose of preventing coffee granules from dropping into the coffee extract. Any material can be used as long as it satisfies this purpose. Specifically, a mesh member such as a metal mesh, a nonwoven fabric (such as flannel cloth or lint cloth), or a paper filter can be exemplified. If the mesh of the filter medium is too small, clogging is likely to occur, and it may take time to extract and cause over-extraction. Therefore, in the case of a metal mesh, the mesh size is about 20-200 American meshes. It is preferable to use one. Moreover, it is preferable to use a nonwoven fabric from a viewpoint which can adsorb and remove the oil contained in the coffee extract.
- the coffee granule M is substantially in the direction of the extraction solvent (in FIG. 1, the direction of antigravity (the direction from the bottom to the top)) so that the extraction solvent contacts the coffee granule M uniformly in the process b described later. It accumulates and accommodates in the granule accommodating part 2 of the shape which has a uniform internal diameter. That is, the coffee granules M are deposited in a columnar shape or a rectangular parallelepiped shape (including a cubic shape) so that the cross-sectional shape along the axis of the accumulation layer of the coffee granules M is a substantially square shape.
- coffee granules are used as an adsorbent, and the shape of the extraction portion E (the relationship between the cross-sectional area and the height) is important in order to maximize the adsorption effect.
- the ratio of the width (L) to the height (H) of the quadrangular width (L) and the height (H) in the cross-sectional shape of the quadrangular shape in the direction along the axis of the extraction part E although depending on the characteristics such as the particle size of the coffee granule. / L) is preferably accommodated in the extraction section E so that the coffee granules M are in the range of 0.1 to 10, preferably 2 to 6, more preferably 3 to 6. If the above range is exceeded, extraction may take time or clogging may occur, resulting in overextraction. Moreover, if it is less than said range, the adsorption effect of this invention may not fully be acquired.
- the coffee granules M are accommodated in a substantially sealed manner by a braking member 11 that is detachably provided at a position inscribed in the granule accommodating part 2 above the lower filter medium.
- the coffee granules move (flow) so as to dance in response to the injection of the extraction solvent.
- the coffee granules rise to near the liquid level, move according to the injection route of the extraction solvent, and in the immersion method extraction, the coffee granules rise to the liquid level, Coffee granules flow greatly due to natural convection or stirring.
- the braking member 11 is installed at a position in contact with or close to the uppermost surface of the coffee granule M so that the coffee granule M is held substantially sealed so that the coffee granule does not move during extraction. Since the coffee granules do not move, the target bitter component can be re-adsorbed to the exposed partition walls of the coffee honeycomb structure.
- the material and shape of the braking member 11 are not particularly limited as long as the braking member 11 can hold the coffee granules M in a substantially sealed manner and can be inscribed in the granule container 2.
- a braking member the same mesh member as a 1st filter medium (it may describe with a 2nd filter medium in this specification) can be illustrated.
- its peripheral part is made of an elastic material (for example, cotton flannel) and the braking member 11 is pressed against the inner surface of the granule container 2 to enhance the braking function. Preferred (see FIG. 3). Further, FIG.
- FIG. 4 shows a granule container 2 having a form in which the entire accumulation layer of coffee granules M is covered with a nonwoven fabric as a braking member, that is, a bag-like braking member.
- a braking member that is, a bag-like braking member.
- the first filter medium and the second filter medium there is no distinction between the first filter medium and the second filter medium, and the braking member also functions as the first filter medium.
- the embodiment in which the braking member 11 as shown in FIG. 5 is in the form of a lid is also included in the present invention.
- the braking member is installed at a position in contact with or close to the uppermost surface of the dried layer of coffee granules M so that the coffee granules M are substantially sealed.
- the adjacent position refers to a position separated from the uppermost surface of the deposited layer of the coffee granules M by an amount that allows the coffee granules to naturally swell when the coffee granules M are wetted with the extraction solvent. Specifically, from the position where the coffee granules are slightly compressed (about 0.9 times the volume of the coffee granules), considering the swelling of the coffee granules after contact with the extraction solvent, about twice the volume of the coffee granules The area between the position corresponding to (preferably about 1.5 times) is indicated.
- step b the extraction solvent is guided to the extraction unit E from the first direction and extracted (step b).
- the “first direction” in the present invention is shown as a lower part of the accumulated layer of coffee granules.
- the reduction effect of burnt bitterness by the production method of the present invention has been confirmed to be effective with any temperature of the extraction solvent, but the higher the temperature of the extraction solvent, the richer aroma, flavor, and richness unique to coffee. Since extraction can be performed and the rich individuality of the coffee beans themselves can be exhibited, it is preferable to use water of 15 to 100 ° C., preferably hot water of 50 to 98 ° C. as the extraction solvent. In particular, it has been confirmed that when hot water at 60 to 95 ° C. is used, a coffee extract having a strong aroma and a strong sweetness can be obtained.
- the components adsorbed on the partition walls of the honeycomb structure of the roasted coffee beans (mainly, hot water) are brought into contact with the coffee granules M accommodated in the step A in a substantially sealed manner (mainly hot water).
- Aroma components and taste components produced during roasting are once desorbed to expose the partition wall surfaces of the honeycomb structure. That is, preparations for efficiently separating the bitter components using the coffee granule as a feature of the present invention as an adsorbent are prepared.
- the amount of the extraction solvent to be passed in the process b may be an amount that can once desorb the components adsorbed on the honeycomb structure partition walls, and is 0.3 to 2 times the volume of the coffee granule M.
- the amount to be injected is about the amount, preferably about 0.5 to 1.5 times, more preferably about the upper surface of the deposited layer of coffee granules M.
- step B by using a small amount of extraction solvent, an extract on the surface of roasted beans rich in aroma components and taste components can be obtained. If an extraction solvent in an amount larger than the above range is injected, the separation efficiency of burnt bitterness in process c described later may deteriorate, or miscellaneous taste may be extracted from the inside of the coffee beans and the flavor of the extract may be reduced. .
- the injection amount of the extraction solvent may be controlled by providing a liquid level meter in the granule container, or may be calculated from the volume of the coffee granule layer.
- the bulk specific gravity of the medium roasted and ground coffee granules is 0.3 to 0.5.
- the volume of the extraction unit Is approximately 25 mL, and the volume of the extraction solvent required to fill the upper surface of the extraction unit is 15 mL per 10 g of the granules.
- the adsorbed component of the coffee granules M can be effectively desorbed.
- the means for collecting the coffee extract from the first direction is not particularly limited.
- Injecting water from a direction opposite to the first direction (above the extraction unit in FIG. 2) and pushing with water in this specification, “ A method of recovering the coffee extract may be mentioned.
- the bitter taste component adsorbed on the partition wall may be desorbed depending on the magnitude of the pressure.
- the method is simple and is a preferred embodiment.
- FIG. 6 a coffee extraction apparatus similar to that in FIG. 2, an opening 2 ⁇ / b> A is formed at the upper end of the granule container 2, which is a direction opposite to the first direction, and a conduit channel for leading water to the opening 2 ⁇ / b> A
- a coffee brewing device 1 with 5 'connected is shown. Based on FIG. 6, the method of collect
- the coffee granule is accommodated in the extraction part E of the cylindrical granule accommodating part 2 in a vertical orientation with the upper and lower surfaces of the coffee granule M sandwiched between filters in a substantially sealed state.
- the extraction solvent (water, preferably hot water) is injected from the solvent tank 4 (for example, hot water tank) into the opening 2 ⁇ / b> B, and the coffee granules M from below the accumulation layer of the coffee granules M.
- the extraction solvent is filled up to the upper surface of the deposited layer.
- the extraction liquid is not taken out and the quiet hold state is maintained until the extraction solvent reaches substantially the upper surface of the deposited layer of the coffee granules M.
- the supply valve 5A ′ is then opened to extract from the extraction solvent tank 4 to the upper opening 2A of the granule container 2 through the opening 3A provided in the lid 3.
- a solvent (water, preferably hot water) is injected, and the coffee extract is taken out from the lower opening 2 ⁇ / b> B of the granule container 2 by pushing the water.
- the water injected from the opening 2A is not particularly limited as long as it can be pushed by water.
- the bitter component adsorbed on the outermost surface of the partition wall during roasting is easily desorbed by bringing it into contact with water (particularly hot water).
- water particularly hot water
- affinity is strong, and it has the property that it is difficult to desorb even when it comes into contact with hot water.
- an extract component having the same concentration as the extract component of the extract remains in the extraction residue of the coffee granule at least as much as the solid content of the residue. Therefore, after extracting and recovering the extract of the roasted bean surface obtained in step (a), the extraction solvent (water) is continuously injected from the opening 2A into the extraction section E, and the extraction is continued with this water.
- the extract component contained in the coffee granule extraction residue can be efficiently extracted.
- the temperature and amount of water poured from the opening 2A may be appropriately set for the purpose of water recovery of the extracted liquid on the roasted bean surface and extraction from the extracted residue on the roasted bean surface.
- the temperature may be changed.
- the temperature of the water introduced from the second direction of the present invention is 15 to 100 ° C., preferably 50 to 98 ° C., more preferably about 60 to 95 ° C. It is.
- the coffee extract in addition to an excessively strong bitterness component (burnt bitterness) adsorbed on the outermost surface of the coffee bean partition wall, it is eluted from the middle stage to the later stage of extraction. There are astringent ingredients remaining on the tongue.
- the coffee extract with a better flavor is obtained by controlling the extraction so as not to recover the astringent components remaining on the tongue eluting from the middle stage to the later stage of this extraction. Can be obtained efficiently.
- the extraction amount when the coffee extract is taken out from the lower opening 2B of the granule container 2 by water pushing is about 0.5 to 5 times the volume of the coffee granules M, preferably 1 to 3 About twice, more preferably about 1 to 2 times. If an amount exceeding 5 times is extracted, astringency components are perceived in the extract.
- the extraction rate of the coffee extract is 20% or less, preferably 15% or less.
- Coffee extraction rate (%) ⁇ Weight of extract (g) ⁇ ⁇ ⁇ Brix (%) of extract ⁇ / ⁇ Weight of coffee granules (g) ⁇ (Brix indicates a soluble solid content measured with a saccharimeter. Examples of the saccharimeter include Atago Co., Ltd. Digital Refractometer RX-5000 ⁇ .)
- step C the coffee granule exposed from the honeycomb partition wall surface is used as an adsorbent, and the extracted liquid on the surface of the roasted beans obtained in step B is passed through, and the bitter bitter component in the extract is passed through.
- the re-adsorption speed is important for efficient adsorption.
- the bubbles enclosed in the coffee granules are released to the extraction part E and exist as bubbles.
- Bubbles existing in the extraction section E greatly affect the flow rate of the extract. Therefore, in order to make it easy to control the flow rate and to prevent elution (overextraction) of astringent components due to excessive time required for extraction, bubbles in the extraction section are used before and / or simultaneously with process c. Is preferably removed.
- the means for removing bubbles in the extraction unit is not particularly limited.
- the coffee container may be degassed by a known method before or after the coffee granule is stored in the granule container 2, and as a known gas venting method, for example, a physical stimulus such as a decompression process or vibration is given to the extraction unit E Examples thereof include a method for degassing, a method for degassing by ultrasonic waves, and a method for degassing by inserting a degassing pipe.
- the present inventors used a commercially available handy vibrator (Slive (registered trademark) Daito Denki Kogyo Co., Ltd.) from the outside of the extraction section to lightly vibrate the column, so that the bubbles in the granule layer moved upward and the mesh It is confirmed that bubbles are excluded from the member 11.
- water preferably hot water
- water passes through the layer of coffee granules deposited in a substantially sealed state so as to reciprocate. That is, after water (preferably hot water) is passed from the first direction to the opposite direction (second direction), the water is then discharged from the second direction to the first direction.
- the coffee extract discharged first from the extractor hardly passes through the layer of coffee granules, and therefore the first discharged extract is a very dilute solution. It is preferable to recover the extract after discarding the first solution, but it may be recovered together with the subsequent extract because it does not contain bitter components or astringent components remaining on the tongue.
- the liquid discharged as a dilute solution is a liquid discharged at the very beginning of extraction corresponding to an extraction rate of about 1%.
- FIG. 7 is an explanatory diagram showing the coffee extraction device 1 according to one embodiment of the present invention used in Test Example 1.
- the coffee brewing apparatus 1 includes a substantially cylindrical granule accommodating portion 2 (the inner diameter of the upper opening 2A: 55 mm, length: 250 mm) having openings (2A, 2B) at the top and bottom, and is formed at the lower end of the granule accommodating portion 2.
- a filter 10 is installed at the bottom of the granule container 2, and 40g of coffee granules (meat roasted Ethiopian Arabica roasted beans roasted in Italian type) are stored on the top surface of the granule container 2
- the brake member 11 that restricts the flow of the coffee granules is disposed at a position slightly spaced from the upper surface of the coffee cup (position where the upper surface of the accumulated surface of the swollen coffee granules abuts when the coffee granules swell when contacted with the extraction solvent).
- the filter 10 has a 35 mm diameter O-ring made of a 1 mm diameter wire and an appropriate amount of lint cloth pieces to provide a thickness at the center, and is sewed with 6 layers of lint cloth, and a diameter of 45 mm.
- the circular filter (FIG. 3A) is used, and the brake member 11 is a ring member having an outer diameter of 58 mm and an inner diameter of 37 mm, which is obtained by sewing an 47-mm diameter O-ring made of a wire having a diameter of 1 mm on an eight-ply ring lint cloth.
- a gauze (one sheet) of which the inner diameter portion of each was stretched (FIG. 3B) was used.
- Specific signals for each component include a caffeine 3.23 ppm singlet, an acetate 1.95 ppm singlet, a formate 8.45 ppm singlet, a trigonelline 9.11 ppm singlet, N- A 8.79 ppm doublet of methylpyridinium cation, a 8.95 ppm singlet of nicotinic acid, and a 9.65 ppm singlet of a bitter component of unknown structure.
- the ratio of these signal heights to the signal height of TSP-d4 was defined as the relative concentration of each component relative to the internal standard TSP-d4, and the logarithm was plotted for each fraction to obtain the results of FIG. From FIG. 10, by collecting fractions 1-7, preferably fractions 2-7, more preferably fractions 2-5, the main nutrient components of coffee can be extracted with high efficiency, ie within a short time. It was found that it can be extracted without waste.
- fractions 1-7 extraction rate 1-20%
- fractions 2-7 extraction rate 5-20%
- fractions 2-5 extraction
- Example 1 A coffee extract was produced using 30 g of Guatemalan Arabica beans that had been roasted and ground.
- the extraction device a coffee extraction device having the same shape as in FIG. 7 and having an inner diameter of the granule container 2 of 25 mm was used (hereinafter referred to as CC method: Column Chromatography).
- the lower filter medium 10 is made of flannel cloth, and the brake member (upper filter medium) 11 is provided with a silicon packing around the metal mesh 80 to improve the adhesion to the column. And it arrange
- the extraction device is a conventional drip type (Carita dripper, model number: 102D, for 2 to 4 people), using the same amount of hot water as the same roasted beans (pulverized under the same conditions) Thus, a coffee extract was obtained (PD method: Paper Drip).
- Table 2 shows the sensory evaluation results.
- astringency and bitterness are felt from the beginning of extraction, whereas according to the CC method of the present invention, the astringency and bitterness in the initial extraction can be separated and extracted.
- a high and sweet coffee extract was obtained.
- the astringency remaining on the tongue eluting from the middle to the latter stage of extraction that is, the extraction rate of about 25% cannot be separated by any method. It can be seen that it is effective to keep the extraction rate low in order to remove the astringency remaining on the tongue.
- the coffee extract as a sample was filtered with a filter (0.45 ⁇ m) and subjected to HPLC analysis.
- the analysis conditions of HPLC are as follows.
- the figure shows the value converted into the amount per soluble solid content (Brix). It became clear that the coffee extract obtained by the CC method of the present invention contains caffeine and chlorogenic acid at the same level as those of the conventional PD method and CD method regardless of the extraction magnification.
- the flavor that selectively reduces excess bitterness and astringency while leaving components that greatly contribute to flavor such as caffeine and chlorogenic acid. It was suggested that a good coffee extract can be produced.
- Example 3> The coffee extract produced by the CD method in Example 1 was treated with an ultrafiltration membrane having a molecular weight cut off of about 100,000 (Sartorius Vivapin 20 molecular weight cut off 100,000), and the passing liquid was collected.
- the coffee extract obtained by CC method 1 and flavor were compared.
- the results are shown in Table 3.
- the coffee extract obtained by the conventional CD method was subjected to ultrafiltration membrane treatment, bitterness and astringency perceived in the early stage of extraction were removed.
- the CC method of the present invention it was suggested that the bitterness and astringency components of the polymer having a molecular weight of about 100,000 or more could be efficiently removed.
- the CC method of the present invention was superior to the CD method subjected to ultrafiltration membrane treatment in terms of sweetness.
- Example 4 In the same manner as in Example 1, after the coffee granules were accommodated in the granule accommodating part 2 in a substantially sealed manner, hot water or water was poured from below the extraction part E until the coffee granules were completely immersed. Subsequently, hot water or water was poured from the upper opening 2A to obtain a coffee extract (extraction rate 14.1%) (CC method). For comparison, the same roasted coffee beans (pulverized under the same conditions) were packed in a commercially available coffee dripper (manufactured by Carita), and hot water or water was poured from above to obtain a coffee extract (extraction rate 13). .7%) (PD method). About these coffee extracts, sensory evaluation was implemented by six expert panelists.
- Evaluation is based on the bitterness, aroma, and taste of the five-point method (bitterness: the higher the score, the less the bitterness, the aroma: the higher the score, the more aroma, the taste: the higher the score, the better the taste (good) Strong).
- Example 5 A commercially available coffee bean was coarsely ground and ground, and 15 g was reduced in weight and used for extraction by the CC method, CD method, and PD method.
- the CC method hot water (about 90 ° C.) is injected from the lower part of the extraction section E until the coffee granules are completely immersed, using the same apparatus as used in Example 1 (the same is used for the lower and upper filter media). After that, hot water (about 90 ° C.) was poured from the upper opening 2A, and the extract was recovered.
- the extract obtained by the CC method, the CD method and the PD method was adjusted by adding water so that the Brix was 2.0%, filtered through a filter paper (No. 2), and then an HATU NTU turbidimeter (2100AN). NTU turbidity was measured by TURBIDIMETER). The results are shown in FIG. As is clear from the figure, the turbidity of the extract according to the present invention was the lowest and the clarification was high. From this, it was also suggested that the coffee extract of the present invention has high storage stability.
- Arabica coffee beans were roasted to an L value of 18, and pulverized to an average particle size of about 1.5 mm to obtain coffee granules.
- Extraction by the CC method of the present invention was performed using the extraction apparatus shown in FIG. As in Example 1, a flannel cloth was used for the lower filter medium 10, and a silicon packing was installed around the metal mesh 80 for the braking member (upper filter medium) 11 to improve the adhesion with the column.
- the coffee granules were accommodated in a substantially hermetically sealed manner by being arranged at the corresponding positions in contact with the lower and upper surfaces of the coffee granule accumulation layer.
- the amount of coffee granules at this time is 100 g, and the ratio of the square width (L) to height (H) (H / L) is about the square cross-sectional shape along the axis of the extraction part E. 4.
- the degree of pulverization (average particle size) of the coffee granules, the shape of the extraction part, the temperature / SV of water injected from the first direction, and the temperature / SV of water injected from the second direction can be varied. And examined.
- Example 7 The same coffee extraction device 1 as in Test Example 1 was used. 30g of roasted beans of Indonesian Robusta seeds roasted to French type are ground in the granule container 2 and the three-way cock 9 is closed, with hot water (95 ° C) 100mL in the hot water container 4. The lower end of the hot water container 4 was aligned with the upper end of the extraction unit E (the position of the braking member 11), and the three-way cock 9 was opened to inject hot water into the extraction unit E from the lower opening 2B. When the surface of the hot water rising up the granule layer of the extraction unit E passed through the braking member 11 and further reached the upper 10 mm of the braking member 11, the cock 9 was closed.
- the products 1 to 3 of the present invention were coffees having excellent flavors that are rich and fragrant coffee liquids that do not have an excessively strong bitter taste, have a very refreshing aftertaste, and have no astringency remaining on the tongue.
- Example 8 Example: Except for changing the amount of extraction solvent injected from the bottom of the extraction section E using 30g each of the granulated granules of roasted Indonesian Arabica beans, which were the cheapest on the market, to Italian type. In the same manner as in No. 7, a coffee extract was produced. The amount of the extraction solvent is determined until the surface of hot water rising the granule layer of the extraction unit E contacts the braking member 11 and the surface of hot water rising the granule layer of the extraction unit E passes through the braking member 11. Furthermore, it carried out in two ways until it reached 10 mm above the braking member 11. When the taste of the recovered liquid was evaluated by six professional panelists, all of them were delicious coffee extracts in which the bitter taste was remarkably suppressed.
- Example 9 30 g of blended coffee beans that are marketed as deeply roasted for iced coffee are ground, extracted in the same manner as in Example 7, and 60 mL of “excellent” coffee extract 40 mL of “excellent” coffee extract was obtained. 60 mL of “very good” coffee extract was diluted to 300 mL with cold water and cooled in a refrigerator (5 ° C.) (Product 4 of the present invention).
- a coffee extraction device having a substantially cylindrical glass tube (inner diameter: 50 mm, length: 150 mm) having openings (2A, 2B) at the top and bottom shown in FIG.
- the lower opening 2B of the granule container 2 includes an extraction tube (glass tube / chromatograph tube) 9 ′ with a two-way cock.
- the same lower filter medium 10 as in Example 7 was installed, and coffee granules in which 30 g of roasted beans of Ethiopian Arabica roasted to Italian type were ground were accommodated on the upper surface of the lower filter medium, and the upper part thereof had a diameter of 1 mm.
- a safety pipettor 13 was attached to the upper part of the granule container 2 via a joint 12. Place a beaker filled with 50 mL of hot water (95 ° C.) in the collection tank 8 at the bottom of the granule container 2, insert the collection bottle 8 into the hot water, and operate the two-way cock 9 ′ and the safety pipetter 13. The hot water was sucked up to the upper end of the extraction part E.
- the two-way cock 9 ′ is closed, the safety pipetter 13 is removed, 100 mL of hot water (about 90 ° C.) is injected into the extraction unit E from the upper opening 2A of the granule container 2, and the safety pipetter 13 is mounted again. Then, after applying air pressure to the granule container 2, the two-way cock 9 ′ was opened, and 10 mL that first flowed out was discarded, and 60 mL of the next effluent was collected. When the flavor of this recovered liquid was confirmed, it belonged to “very good”.
Abstract
Description
1.下記工程イ)~ハ)、
イ)コーヒー顆粒を制動部材で略密封にした状態で顆粒収容部に収容する工程、
ロ)前記顆粒収容部に抽出溶媒を第1の方向より導き抽出を行う工程、および
ハ)顆粒収容部に貯留されたコーヒー抽出液を前記第1の方向より回収する工程
を含む、コーヒー抽出液の製造方法。
2.工程ハ)において、第1の方向と対向する第2の方向から水を導くことによりコーヒー抽出液の回収を行う、1に記載の製造方法。
3.工程ハ)において、抽出率20%以下となるように抽出液を回収する、1又は2に記載の製造方法。
4.制動部材が網目部材である、1~3のいずれかに記載の製造方法。
5.コーヒー顆粒が、軸線に沿う方向の断面形状において略四角形状に堆積した状態で収容されている、1~4のいずれかに記載の製造方法。
6.制動部材が、コーヒー顆粒の堆積層に対して、第1の方向と対向する面に当接又は近接する位置に配置されている、1~5のいずれかに記載の製造方法。
7.第1の方向がコーヒー顆粒の堆積層の下方である、1~6のいずれかに記載の製造方法。
8.工程ロ)において、コーヒー堆積層の上面と略一致する位置まで抽出溶媒を注入する、1~7のいずれかに記載の製造方法。
図2に示す装置を用いた場合、本発明の製造方法では、まずコーヒー顆粒を制動部材で略密封にした状態で抽出部Eに収容する。上記のとおり、本発明は、ハニカム構造の表面が露出した焙煎コーヒー豆を吸着剤として利用する。吸着剤の効果を最大限に発揮させるために、コーヒー顆粒を略密封に顆粒収容部に収容することが重要である。本発明でいう「略密封」とは、抽出溶媒を通液する際に、顆粒収容部内でコーヒー顆粒が踊らない状態をいい、コーヒー顆粒の堆積層が顆粒収容部の壁や、濾材、蓋材などによって囲まれている状態を意味する。図2では、顆粒収容部2の下部(第1の方向)に下部濾材10(第1の濾材)を設置し、この上面にコーヒー顆粒Mを収容し、コーヒー顆粒Mの堆積層に対して対向する面(最上面)に当接する位置又は近接する位置に制動部材(第2の濾材)11を設置している。すなわち、顆粒収容部2の軸線に沿う方向に存在する左右の壁面と、下部濾材10と、制動部材11とにより略密封状にコーヒー顆粒Mが顆粒収容部2の抽出部Eに収容されている。なお、本明細書では、コーヒー顆粒収容部2のうち、コーヒー顆粒Mを略密封状態で収容する部分、すなわち顆粒収容部2の下端位置に備えた下部濾材10の位置と、この下部濾材より上方位置で顆粒収容部2に内接する位置に着脱自在に備えられる制動部材11の位置との間の領域内を抽出部Eと表記する。
(工程ロ)
上述した工程イに次いで、抽出部Eに抽出溶媒を第1の方向より導き抽出を行う(工程ロ)。図2に示す装置では、本発明でいう「第1の方向」が、コーヒー顆粒の堆積層の下方として図示されている。
(工程ハ)
工程ロでは、コーヒー顆粒に抽出溶媒(水、好ましくは熱水)を接触させることにより、隔壁の最表面に吸着している焙煎の最終段階で産生する苦味の強い成分が最初に脱着し、この成分を高濃度で含む溶液が第1の方向と対向する方向(図2ではコーヒー顆粒Mの堆積層の上方)に一旦転送されると考えられる(図1(b)参照)。このコーヒー抽出液を、第1方向と対向する方向から第1の方向に向けて回収する(工程ハ)。コーヒー抽出液がハニカム構造の隔壁が露出したコーヒー顆粒Mの堆積層を通過することにより、強過ぎる苦味成分がハニカム構造の隔壁に再吸着し分離することができると考えられる(図1(c)(d)参照)。
(Brixは糖度計で測定される可溶性固形分を示す。糖度計は株式会社アタゴ製 デジタル屈折計 RX-5000α等を例示できる。)
工程ハでは、ハニカム構造の隔壁表面を露出させたコーヒー顆粒を吸着剤として、工程ロにおいて得られた風味豊かな焙煎豆表面の抽出液を通液させて、該抽出液中の焦げ苦味成分を再吸着させるが、効率よく吸着を行うためには、その通液速度が重要である。工程ハにおいて、コーヒー顆粒を通過する抽出溶媒の速度は、SV(space velocity)=3~100程度が好ましく、SV=5~70がより好ましく、5~50がさらに好ましく、6~40が特に好ましい。
<試験例1>
図7は、試験例1で使用した本発明の1実施形態に係るコーヒー抽出装置1を示す説明図である。コーヒー抽出装置1は、上下に開口(2A,2B)を有する略円柱状の顆粒収容部2(上部開口2Aの内径:55mm、長さ:250mm)を備え、顆粒収容部2の下端に形成された3方コック付き抽出管(ガラス管/クロマトグラフ管)8と、抽出管8の3方コック9にチューブ5を介して接続された内径50mm、長さ100mmの熱水容器(ガラス管)4とを有している。
中煎り・中挽きしたグァテマラ産アラビカ豆30gを用いてコーヒー抽出液を製造した。抽出装置には、図7と同型で顆粒収容部2の内径が25mmのコーヒー抽出装置をもちいた(以下、CC法:Column Chromatographyという)。下部濾材10にはネル布を、制動部材(上部濾材)11には金属メッシュ80程度の周りにシリコンパッキンを装着させカラムとの密着性を高めたものを用い、それぞれコーヒー顆粒の堆積層の下面及び上面と当接する一致する位置に配置した。3方コック9を操作して下方から抽出部Eに熱水(90℃)90mLをSV=1の速度で注入し、コーヒー顆粒層を上昇する熱水の表面が上部濾材11に接触したところでコック9を閉じた。続いて、上部開口2Aから抽出部Eに向けて熱水(90℃)1200mLを加え、SV=1の速度で抽出率10%、15%、20%、25%となるように抽出液を回収し、その風味を評価した。比較として、同量かつ同一の焙煎豆(同一の条件で粉砕したもの)を図1に示すコーヒー抽出装置を用い、一方向通行で抽出を行う方法でコーヒー抽出液を得た(CD法:Column Drip)。また、抽出装置を従来のドリップ式(カリタ式ドリッパー、型番:102D、2~4人用)で、同量かつ同一の焙煎豆(同一の条件で粉砕したもの)と同様の熱水を用いて、コーヒー抽出液を得た(PD法:Paper Drip)。
実施例1と同様に、従来のCD法、PD法及び本発明のCC法でコーヒー抽出液を得た。抽出倍率(抽出原料に対するコーヒー抽出液の比=コーヒー抽出液/抽出原料)を変えた場合の単位固形分当たりのカフェイン及びクロロゲン酸量を比較した。分析は、試料となるコーヒー抽出液をフィルター(0.45μm)でろ過し、HPLC分析に供した。HPLCの分析条件は以下のとおりである。
HPLC条件:
・カラム:TSK-gel ODS-80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相:A液:水:アセトニトリル:トリフルオロ酢酸=900:100:0.5
B液:水:アセトニトリル:トリフルオロ酢酸=200:800:0.5
・流速:1.0ml/min
・カラム温度:40℃
・グラジエント条件;分析開始~5分後:B液0%、
5分~11分:B液8%までグラジエント
11分~21分:B液10%までグラジエント
21分~22分:B液100%までグラジエント
22分~30分:B液100%にて保持
30分~31分:B液0%
・検出:A280nm
カフェイン及びクロロゲン酸の分析結果を図11に示す。図は、可溶性固形分(Brix)1当たりの量に換算した値を示す。抽出倍率に依存せず、本発明のCC法により得られるコーヒー抽出液は、従来のPD法やCD法と同程度のカフェイン及びクロロゲン酸を含有することが明らかとなった。実施例1の官能評価結果と併せると、本発明のCC法では、カフェインやクロロゲン酸のような風味に大きく寄与する成分はそのままに、過剰な苦味と渋味とを選択的に低減した風味良好なコーヒー抽出液を製造できることが示唆された。
<実施例3>
実施例1で製造されたCD法によるコーヒー抽出液を、分画分子量約100,000の限外ろ過膜(ザルトリウス社ビバスピン20 分画分子量100,000)処理して通過液を回収し、実施例1のCC法により得られたコーヒー抽出液と風味を比較した。結果を表3に示す。従来のCD法で得られたコーヒー抽出液に限外ろ過膜処理を施すと、抽出初期に知覚された苦味や渋味が除去されていた。これより、本発明のCC法によると、分子量が約100,000以上となる高分子の苦味や渋味成分を効率よく除去できていることが示唆された。なお、表3から明らかなように、本発明のCC法では、甘味の点で限外ろ過膜処理したCD法よりも優れていた。
実施例1と同様に、コーヒー顆粒を略密封に顆粒収容部2に収容した後、抽出部Eの下方からコーヒー顆粒が完全に浸るまで、熱湯又は水を注入した。続いて、上部開口2Aから熱湯又は水を注ぎ、コーヒー抽出液を得た(抽出率14.1%)(CC法)。また、比較として、同一の焙煎コーヒー豆(同条件で粉砕したもの)を市販のコーヒードリッパー(カリタ社製)に詰め、上部から熱湯又は水を注いでコーヒー抽出液を得た(抽出率13.7%)(PD法)。これらのコーヒー抽出液について、専門パネラー6名で官能評価を実施した。評価は、苦味、香り、呈味の項目について5点法(苦味:点数が高いほど苦味が少ない、香り:点数が高いほど香りが多い、呈味:点数が高いほど、呈味(良好)が強い)で行った。
市販のコーヒー豆を粗挽き粉砕し、15gを軽量してCC法、CD法、PD法による抽出に用いた。CC法では、実施例1で用いたのと同じ装置(下部及び上部濾材も同じものを使用)を用い、抽出部Eの下部からコーヒー顆粒が完全に浸るまで、熱湯(約90℃)を注入した後、上部開口2Aから熱湯(約90℃)を注ぎ、抽出液を回収した。CD法では、CC法と同様の装置にコーヒー顆粒を収容し、上部開口2Aから熱湯(約90℃)を注ぎ、下部開口2Bより抽出液を回収した。PD法では、従来のドリップ式抽出器(カリタ式ドリッパー、型番:102D、2~4人用)を用い、コーヒー顆粒を市販のコーヒーフィルター(カリタ製)に詰め、上部から熱湯を注いで抽出液を回収した。表5に、回収した抽出液の量(採液量:g)、Brix(%)、抽出率(%)を示す(ここで、Brixは、株式会社アタゴ製 デジタル屈折計 RX-5000αで測定した値である)。
<実施例6>
アラビカ種のコーヒー豆をL値が18となるように焙煎し、平均粒度が1.5mm程度となるように粉砕してコーヒー顆粒を得た。図7に示す抽出装置を用いて本発明のCC法による抽出を行った。実施例1と同様に、下部濾材10にはネル布を、制動部材(上部濾材)11には金属メッシュ80程度の周りにシリコンパッキンを装着させカラムとの密着性を高めたものを用い、それぞれコーヒー顆粒の堆積層の下面及び上面と当接する一致する位置に配置してコーヒー顆粒を略密封状に収容した。このときのコーヒー顆粒の量は100gであり、抽出部Eの軸線の沿う方向の略四角形状の断面形状は、四角形の幅(L)と高さ(H)の比(H/L)が約4であった。3方コック9を操作して下方から抽出部Eに熱水(90℃)90mLをSV=1の速度で注入し、コーヒー顆粒層を上昇する熱水の表面が上部濾材11に接触したところでコック9を閉じた。続いて、上部開口2Aから抽出部Eに向けて熱水(90℃)1200mLを加え、SV=1の速度で抽出液を回収した。
試験例1と同様のコーヒー抽出装置1を使用した。フレンチタイプに焙煎したインドネシア産ロブスタ種の焙煎豆30gを中挽きにして顆粒収容部2に収容し、3方コック9を閉じた状態で、熱水容器4に熱水(95℃)100mLを注入し、熱水容器4の下部先端を抽出部E上端(制動部材11の位置)に合わせ、3方コック9を開放操作して、下部開口2Bより熱水を抽出部Eに注入した。抽出部Eの顆粒層を上昇する熱水の表面が制動部材11を通過し、さらに制動部材11の上部10mmに達したら、コック9を閉じた。続いて、顆粒収容部の上部開口2Aから熱水350mLを注入し、コック9を開いて無色および薄黄色の流出液(抽出率1%程度)を廃棄し、流出液が褐色を呈し始めたら風味を確認しながら回収を開始し、濃褐色となった後に再度薄くなってきたら、同じく風味を確認しながら、「非常に優れている」が流出し終わるまで回収を続け、次に回収容器を変えて回収を続け、「優れている」が流出し終わった時点で終了とした。回収した抽出液の量は、「非常に優れている」が60mL(本発明品1)、「優れている」が40mL(本発明品2)であった。
<実施例8>
市販価格が最も安価であったインドネシア産アラビカ種の豆をイタリアンタイプに焙煎し、中挽きにした顆粒30gずつを用い、抽出部Eの下方から注入する抽出溶媒量を変える以外は、実施例7と同様にしてコーヒー抽出液を製造した。抽出溶媒量は、抽出部Eの顆粒層を上昇する熱水の表面が制動部材11に接触する時点までと、抽出部Eの顆粒層を上昇する熱水の表面が制動部材11を通過し、さらに制動部材11の上部10mmに達するまでの2通りで行った。専門パネラー6名で回収液の風味を評価したところ、いずれも顕著に苦渋味が抑制された、美味なコーヒー抽出液であった。
アイスコーヒー用として最も深く焙煎したと表示して市販されているブレンドコーヒー豆30gを中挽きにし、実施例7と同様の手法にて抽出し、60mLの「非常に優れている」コーヒー抽出液と、40mLの「優れている」コーヒー抽出液を得た。「非常に優れている」コーヒー抽出液60mLを300mLに冷水で希釈して冷蔵庫(5℃)で冷却した(本発明品4)。
抽出装置として、図9に示す上下に開口(2A,2B)を有する略円柱状のガラス管(内径:50mm、長さ:150mm)を顆粒収容部2とするコーヒー抽出装置を用いた。顆粒収容部2の下部開口2Bは、2方コック付抽出管(ガラス管/クロマトグラフ管)9’を備える。実施例7と同じ下部濾材10を設置し、イタリアンタイプに焙煎したエチオピア産アラビカ種の焙煎豆30gを中挽きにしたコーヒー顆粒を下部濾材の上面に収容し、その上部には、直径1mmの針金で製した直径40mmのオーリングを、4枚重ねのリント布で縫製した、外径54mmの制動部材11を装着した。顆粒収容部2の上部にジョイント12を介して安全ピペッター13を装着した。顆粒収容部2の下部の回収ロ8に50mLの熱水(95℃)を入れたビーカーを置き、回収ロ8を熱水中に挿入し、2方コック9’と安全ピペッター13を操作して、抽出部Eの上端まで熱水を吸い上げた。次に、2方コック9’を閉じ、安全ピペッター13を取り外して、顆粒収容部2の上部開口2Aから抽出部Eに100mLの熱水(約90℃)を注入し、再度安全ピペッター13を装着し、顆粒収容部2に空気圧を加えてから2方コック9’を開き、最初に流出した10mLを捨て、次の流出液60mLを回収した。この回収液の風味を確認したところ、「非常に優れている」に属していた。
Claims (8)
- 下記工程イ)~ハ)、
イ)コーヒー顆粒を制動部材で略密封にした状態で顆粒収容部に収容する工程、
ロ)前記顆粒収容部に抽出溶媒を第1の方向より導き抽出を行う工程、および
ハ)顆粒収容部に貯留されたコーヒー抽出液を前記第1の方向より回収する工程
を含む、コーヒー抽出液の製造方法。 - 工程ハ)において、第1の方向と対向する第2の方向から水を導くことによりコーヒー抽出液の回収を行う、請求項1に記載の製造方法。
- 工程ハ)において、抽出率20%以下となるように抽出液を回収する、請求項1又は2に記載の製造方法。
- 制動部材が網目部材である、請求項1~3のいずれかに記載の製造方法。
- コーヒー顆粒が、軸線に沿う方向の断面形状において略四角形状に堆積した状態で収容されている、請求項1~4のいずれかに記載の製造方法。
- 制動部材が、コーヒー顆粒の堆積層に対して、第1の方向と対向する面に当接又は近接する位置に配置されている、請求項1~5のいずれかに記載の製造方法。
- 第1の方向がコーヒー顆粒の堆積層の下方である、請求項1~6のいずれかに記載の製造方法。
- 工程ロ)において、コーヒー堆積層の上面と略一致する位置まで抽出溶媒を注入する、請求項1~7のいずれかに記載の製造方法。
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US13/979,884 US20140079855A1 (en) | 2010-01-15 | 2011-08-01 | Method for producing coffee extract |
EP11856133.1A EP2666363A4 (en) | 2011-01-17 | 2011-08-01 | Method for producing coffee extract |
NZ613634A NZ613634A (en) | 2011-01-17 | 2011-08-01 | Method for producing coffee extract |
CN201180069371.XA CN103596446B (zh) | 2011-01-17 | 2011-08-01 | 咖啡提取液的制造方法 |
AU2011356012A AU2011356012B2 (en) | 2011-01-17 | 2011-08-01 | Method for producing coffee extract |
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KR101749938B1 (ko) * | 2016-03-17 | 2017-07-04 | (주)한일랩테크 | 더치커피 제조장치 |
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HUE050550T2 (hu) * | 2015-11-13 | 2020-12-28 | Nestle Sa | Oldható instant kávé és eljárás elõállítására |
CN107319226A (zh) * | 2017-08-01 | 2017-11-07 | 佛山泓乾生物科技有限公司 | 一种能够去除不愉快成分的饮料提取装置 |
KR102157110B1 (ko) | 2017-08-07 | 2020-09-17 | 가부시키가이샤 트리 필드 | 추출 장치 및 추출 방법 |
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JP5922590B2 (ja) | 2016-05-24 |
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