JP3130321B2 - Production method of highly preferred extract - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0111]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a highly fragrant and highly palatable extract containing a large amount of oil containing a large amount of scented active ingredients in coffee beans and cocoa beans.

[0212]

2. Description of the Related Art In recent years, the needs of consumers in the beverage market have been diversified, and there has been an increasing tendency not only for the purpose of quenching thirst, but also for higher quality near real products. Above all, coffee beverages with high palatability have become increasingly popular for products characterized by differentiating coffee bean varieties and roasting methods. The characteristic aroma of coffee beverages is the largest factor that determines the flavor and quality. To this end, the method of extracting coffee beans as well as the method of cultivating and roasting the coffee beans are also important points.

Conventionally, as a method for extracting a coffee extract, a drip method as shown in FIG. 5 is well known. In this method, water or hot water is added to roasted and ground coffee beans in an extractor (1 '), and the coffee extract (13) is obtained by passing through a flannel filter cloth. Then, the obtained coffee extract (13) is sent to the cooler (4) by the pump (3) via the balance tank (2), and is stored in the extract tank (6). Later, dairy products, sugars, flavors, etc. are added as appropriate,
Filled, sealed and sterilized in cans and other containers, and distributed to the market as coffee beverages.

As other methods for extracting a coffee extract, a siphon type, a boiled type, a jet type, and the like are known. For example, the jet method is a method in which steam is sprayed on pulverized coffee beans at the same time as water is injected, so that hot water is uniformly spread over the coffee beans. In any of the above extraction methods, after extraction, filtration is performed using a filter material such as a wire mesh, filter paper, filter cloth, or the like in order to separate coffee grounds and a coffee extract.

However, when filtration is performed as in each of the above methods, coffee oil containing caffeol or the like, which is an important aroma component in coffee, is adsorbed on the filter medium or remains with the coffee cake without being filtered. However, there was a disadvantage that the fragrance was inevitably weakened.

As a method for enhancing the flavor of the extract, coffee oil is recovered by extracting oil from a coffee bean, extracting with a solvent, etc., and is added to the coffee extract. There is a drawback that the stability is extremely poor for long-term storage such as deterioration of oil quality.

07

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and the coffee grounds to be separated from the coffee extract has a higher density than the coffee extract and is important as a flavor component. Focusing on the low density of oil, he recalled that the difference in density could separate only coffee grounds from the coffee extract. Therefore, as a result of processing the coffee extract containing coffee grounds by centrifugation, only the coffee grounds is sufficiently separated,
In addition, the present inventors have found that a flavor-rich coffee extract containing a large amount of important coffee oil as a flavor component can be obtained, and reached the present invention.

That is, an object of the present invention is to provide a method for producing a highly palatable extract containing a large amount of an important oil as a flavor component.

[09]

The object of the present invention is to perform the following steps (1) and (2) in order to produce an extract by extracting an active ingredient from a highly-preferred raw material. Achieved by the method of making highly palatable extracts. (1) A step of bringing a pulverized highly-preferred raw material and an extraction medium into solid-liquid contact (excluding solid-liquid contact under closed heating conditions) to extract a water-soluble active ingredient. (2) A step of extracting a liquid containing an oil component while performing a solid-liquid separation by centrifugation between the water-soluble active ingredient-containing extract and the highly palatable raw material residue.

Next, the present invention will be described in detail with reference to the drawings.
FIG. 1 shows an example of a production line of a production method according to the present invention. In the figure, (1) is an extractor, (2) is a balance tank, (3) is a pump, (4) is a cooler, (5) is a centrifuge, and (6) is an extract liquid tank.

[11] With this production line, the production method of the present invention is performed, for example, as follows. That is, first, roasted and pulverized coffee beans or cocoa beans are used as the high-preference raw material, and the high-preference raw material and
A water-soluble active ingredient is extracted by bringing solid-liquid contact with hot water of at least 10 ° C. for 10 to 30 minutes. In addition, the grinding | pulverization in this invention means grinding | pulverizing to the traditional size conventionally performed.

At this time, it is preferable that the ratio of the high-preference raw material to the hot water is 5 to 25 with respect to the high-preference raw material 1 from the viewpoint of the flavor of the extract.

[13] Next, the mixture (11) of the extract obtained above and the highly-preferred raw material residue is sent by a pump (3) through a balance tank (2), and then cooled by a cooler (4). After cooling,
A liquid containing oil is extracted by a centrifugal separator (5), and a solid-liquid separation is performed between the extract and the highly-preferred raw material residue.

[14] As the centrifugal separator, for example, a separator type separator as shown in FIG. 3 is preferably used. That is, the mixture (11) of the extract and the highly-preferred raw material residue sent to the centrifugal separator (5) is supplied to the upper part of a vertical bowl (8) having a separating plate (9) inside. Invade from. The bowl (8) rotates around the rotary spindle (10), and the centrifugal force causes the high-preference raw material residue having high density to move in the outer peripheral direction, hit the separation plate (9), and accumulate at the lower portion. After being discharged. Then, only the extract having a low density is obtained from the upper part of the bowl (8). In this centrifuge, the number of revolutions of the bowl (8) varies depending on the diameter of the bowl, but is between 4,000 and 20,000 rpm. p. m is preferred.

[15] The extract (12) thus obtained contains a large amount of oil containing an active ingredient of fragrance.
It has excellent scent and flavor. Further, the extract (12) obtained by this method can be drunk as it is, after adding auxiliary materials such as sugar and dairy products as appropriate. Further, it may be filled in a container such as a can, sealed, and sterilized to make a beverage in a sealed container.

Further, when used for long-term normal-temperature distribution products such as beverages in sealed containers, the homogenizer (7) is used to disperse the oil in the extract more uniformly, as shown in FIG. It is preferred that the liquid (12) is homogenized. At this time, the pressure of the homogenizer is 100 to 200 kg / cm ^2.
The average particle size of the oil after homogenization is 0.5 to 2μ.
It is preferable that

The extractor used in the above-mentioned manufacturing method may be one generally used for beverages. For example, as shown in FIG. 2, a wire mesh through which oil of about 10 mesh can easily pass is installed at the bottom as shown in FIG. It may have a structure capable of supplying a high-preference raw material and hot water thereon.

[18] The use of hot water as the extraction medium can sufficiently extract the oil component. Further, extraction may be performed with an aqueous solution containing saccharides, dairy products, alcohol, and the like.

[19]

As described above, the highly preferred extract obtained by the production method of the present invention contains a large amount of oil,
The aroma is much stronger than the extract obtained by the conventional extraction method. Moreover, by centrifugation,
Since the oil component is collected together with other components, complicated processing is not required in the production process.

Further, in the present invention, a beverage having excellent long-term stability can be obtained by a process of homogenization after centrifugation.

[21]

The present invention will be specifically described below with reference to examples. Example 1 First, based on the production line shown in FIG. 1, 80 kg of roasted and ground coffee beans and 1000 kg of hot water at 98 ° C. were put into an extractor (1), and immersion extraction was performed for 10 minutes. Next, a mixture of coffee grounds and coffee extract (1
1) is fed by a pump (3) through a balance tank (2), cooled by a cooler (4), and then separated by a separating plate type separator (5) in a bowl having a diameter of 500 mm and 4500 rpm. p. After that, 900 kg of the extract (12) was recovered.

Example 2 Based on the production line shown in FIG. 2, first, 50 kg of roasted and pulverized coffee beans were put into an extractor (1) having a 10-mesh wire net at the bottom, and the extractor (1) Of hot water of 98 ° C is showered from the upper part of the extractor, the mixed liquid of coffee grounds and the extract is taken out from the lower part of the extractor (1), sent by the pump (3) through the balance tank (2) and cooled. Machine (4)
After cooling in the same manner as in Example 1, the extract (12) 600
kg was collected. Next, the extract (12) is mixed with the homogenizer (7).
And homogenized at 150 kg / cm ² .

COMPARATIVE EXAMPLE 50 kg of roasted and ground coffee beans were put into an extractor having a filter cloth provided at the bottom as shown in FIG.
Hot water of 8 ° C. was showered to obtain 600 kg of a coffee extract (13) from the lower part of the extractor.

Next, the coffee extracts obtained in Examples 1 and 2 and Comparative Example were drunk by 15 expert panelists, and the aroma was evaluated. Table 1 shows the results.
Each extract was observed with a microscope (400 times). FIG. 4 shows this state.

[25]

[Table 1]

From the results shown in Table 1, it can be seen that the coffee extracts obtained in Examples 1 and 2 each have a much stronger fragrance than the comparative examples. Further, from FIG. 4, coffee oil is contained in Examples 1 and 2, and particularly,
In Example 2, it can be seen that the coffee oil is homogenized and uniformly dispersed. On the other hand, since the coffee extract of the comparative example contained almost no coffee oil, the sensory evaluation of the aroma was poor.

Next, 200 g of the coffee extract obtained in Examples 1 and 2 was sterilized, filled, sealed, and stored at 20 ° C. Each sample was opened after 1, 2, 3, and 6 months, and the separated state of the coffee oil was evaluated by visual observation of the liquid surface and measurement of the oil particle size under a microscope. Table 2 shows the results.

[28]

[Table 2]

In the case of Example 1, after storage for one month, an oil component was slightly recognized on the surface of the liquid, and after storage for two months, the oil particle size increased to 100 to 500 μm, and clear separation was recognized. Was done.

In the case of Example 2, no oil separation was observed even after storage for 3 months, and the particle size was 10 μm or less. In addition, even after storage for 6 months, the separation of the oil was slightly observed on the liquid surface, and the stability was remarkably better than that of Example 1.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing an example of a production line of a method for producing a highly-preferable extract according to the present invention.

FIG. 2 is an explanatory diagram showing an example of a production line of a method for producing a highly-preferable extract according to the present invention.

FIG. 3 is an explanatory view showing a separating operation of the separating plate type separator.

FIG. 4 is an explanatory diagram showing a state of coffee oil particles in a coffee extract under a microscope (× 400).

FIG. 5 is an explanatory diagram showing a conventional technique.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Extractor 2 Balance tank 3 Pump 4 Cooler 5 Centrifuge 6 Extraction liquid tank 7 Homogenizer 11 Mixture of highly-preferred raw material residue and extract 12 Oil-containing extract 12 'Homogenized oil-containing extraction Liquid 13 Coffee extract 14 Coffee oil 15 Coffee cake

Claims (1)

(57) [Claims] 1. A process for producing an extract having high palatability, wherein the following steps (1) and (2) are carried out in order to produce an extract by extracting an active ingredient from a raw material having high palatability. (1) A step of bringing a pulverized highly-preferred raw material and an extraction medium into solid-liquid contact (excluding solid-liquid contact under closed heating conditions) to extract a water-soluble active ingredient. (2) A step of extracting a liquid containing an oil component while performing a solid-liquid separation by centrifugation between the water-soluble active ingredient-containing extract and the highly palatable raw material residue.