JPH1033118A - Extraction of coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for extracting coffee beverage capable of carrying out extraction of soluble solid content from coffee beans without impairing original aroma of coffee and shortening the extracting time and industrially mass-producing coffee beverage product. SOLUTION: Roasted coffee beans are tableted from a state of whole grains under pressure to form pellets 1 and extraction of a soluble solid content from the pellet 1 of the coffee beans is carried out by hot water. Cellular wall of coffee beans is broken and extraction efficiency of soluble solid content is improved by the tableting under pressure, and further, since extraction is carried out from pellets 1 of coffee beans formed by tableting under pressure, the method is free from a fear causing clogging, etc., of a filter due to powered coffee beans and making extraction rate slow, and since extraction is carried out by hot water, high extraction efficiency is obtained without impairing aroma of coffee itself and extraction time is shortened.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for extracting soluble solids from coffee beans, and more particularly to a method for extracting coffee for industrially producing coffee beverages.

[0002]

In recent years, coffee beverages extracted from coffee beans have been used as they are in homes, coffee shops, etc., and have been filled into beverage cans and sold as so-called canned coffee. The demand is growing rapidly, for example, because it is concentrated and sold for drinking.

[0003] In such a so-called coffee beverage product, the ratio of the raw material cost of the coffee beans to the product price is very high. For this reason, in the industrial production of coffee beverage products, increasing the extraction efficiency from coffee beans (amount of liquid extractables × soluble solids / amount of roasted beans) has become an important issue in reducing costs. .

Further, in the industrial production of coffee beverage products, it is required to shorten the coffee extraction time for mass production, and it is necessary to maintain high quality in accordance with the improvement of consumer preference. Required.

Conventionally, when coffee is extracted with hot water using Arabica-type coffee beans having an excellent flavor, the extraction efficiency is limited to 27 to 28%. In order to increase the extraction efficiency, when the coffee beans are ground as finely as possible to extract the soluble solids in a larger amount,
There is a problem that the extraction time is prolonged due to clogging of the filter. In addition, when an attempt is made to obtain a high extraction efficiency by increasing the extraction magnification, so-called astringency such as astringency is excessively extracted, thereby impairing the original flavor of the coffee and impairing the quality of the coffee beverage product. Problem arises.

Various methods have been proposed for extracting soluble solids from coffee beans as described above. For example, JP-A-62-166847 discloses that roasted coffee beans are pulverized to an average particle size of 0.4 to 2.0 mm, and then compressed to extract soluble solids. An extraction method is described. However, as described above, this method has a problem that the filter is clogged by the finely ground coffee beans and the extraction time is lengthened.

Further, Japanese Patent Publication No. 1-45346 discloses a method in which coffee beans are pressurized and then pulverized to extract soluble solids with water, and Japanese Patent Application Laid-Open No. 8-56577 discloses a roasted whole. A method is described in which a granular or coarsely ground coffee bean is squeezed under pressure and then the soluble solids are extracted with water.

However, all of these extraction methods are based on the premise that soluble solids are extracted from coffee beans with water, and are not premised on extraction with hot water. For this reason, in any of the above methods, although the extraction time is shortened as the water extraction of the soluble solids, the extraction time is longer than that of the hot water extraction, and therefore, mass production is not possible. It is unsuitable for industrial-scale production of prerequisite coffee beverage products.

In addition, the composition of flavor components of coffee in the extract differs between water and hot water when soluble solids are extracted from coffee beans. Since the flavor of the liquid is different from the original flavor of the coffee obtained by hot water extraction, there is a possibility that the flavor does not match the taste of the consumer.

[0010] The present invention has been made to solve the problems in producing the above-mentioned coffee beverage products on an industrial scale. That is, it is possible to extract soluble solids from coffee beans without impairing the original flavor of the coffee, and to mass-produce coffee beverage products industrially by shortening the extraction time. An object of the present invention is to provide a method for extracting coffee that can be performed.

[0011]

Means for Solving the Problems In order to achieve the above object, a method for extracting coffee according to the first aspect of the present invention comprises pressing roasted coffee beans in whole grains under pressure to form pellets. It is characterized in that soluble solids are extracted from hot coffee pellets with hot water.

[0012] The coffee extraction method according to the first invention is characterized in that:
The roasted coffee beans are pressed and compressed to break the cell walls of the coffee beans, thereby improving the extraction efficiency of soluble solids. Furthermore, the roasted coffee beans are extracted from the coffee bean pellets formed by the pressure compression. Is performed, there is no danger that the filter or the like is clogged by the ground coffee beans powder as in the past, and the extraction speed is not reduced, and since the extraction is performed by hot water, the original flavor of the coffee is spoiled. High extraction efficiency can be obtained and the extraction time can be shortened.

As described above, according to the coffee extraction method of the first invention, a high-quality coffee beverage product can be manufactured without impairing the original flavor of the coffee, and the high extraction efficiency and the high extraction speed can be achieved. Industrial production of coffee beverage products becomes possible, and production costs can be reduced.

[0014] To achieve the above object, the coffee extraction method according to the second invention, in addition to the constitution of the first invention, has a roasted coffee bean having a pressure of 300 to 800 kg when pressed under pressure. / Cm ² .

[0015] The coffee extraction method according to the second invention comprises:
300 to 800 kg of roasted whole coffee beans /
Pressing with a pressure of ² cm ² forms pellets and destroys the cell walls of the coffee beans. In this way, the coffee beans are formed into pellets, thereby preventing clogging of a filter or the like at the time of extraction, and at the same time, the cell wall of the coffee beans is destroyed by the pressurization treatment, thereby obtaining high extraction efficiency of soluble solids. be able to. Then, the pressurizing pressure at the time of this pellet molding is 300
When the pressure is at least kg / cm ² , the pellets can be formed, and when the pressure is 800 kg / cm ² or less, the coffee oil is prevented from oozing out of the coffee beans.

In order to achieve the above object, a coffee extraction method according to a third invention is characterized in that, in addition to the structure of the first invention, the maximum particle size of the formed pellets is 10 to 45 mm. .

The coffee extraction method according to the third invention is characterized in that:
The pellets are pressed to a maximum particle size of 10 to 45 mm. By setting the maximum particle size of the pellets in this range, clogging of a filter or the like at the time of extraction can be prevented, and hot water passing through the pellets can be equalized, thereby achieving the highest extraction. It is possible to gain efficiency.

In order to achieve the above object, the coffee extraction method according to a fourth aspect of the present invention provides, in addition to the configuration of the first aspect, a flow rate of hot water passing through the pellet when extracting soluble solids from the pellet. It is characterized by being at least 0.050 m / min.

The method for extracting coffee according to the fourth invention comprises:
Hot water passes through the pellets at a speed of 0.050 m / min or more to extract soluble solids. By performing extraction with hot water at such a flow rate, it is possible to prevent the extraction of so-called astringency and other unpleasant tastes from being excessive, thereby preventing the quality of the coffee beverage from deteriorating, and to shorten the extraction time. As a result, it is possible to reduce costs in the production of coffee beverage products on an industrial scale.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will be described below. Before extraction, the coffee beans subjected to the extraction of the soluble solids are compression-compressed with roasted coffee beans by a tableting machine without pulverizing the roasted coffee beans, and are compression-molded coffee beans. A flat pellet 1 as shown in FIG. 1 is formed. The particle size d of the pellet 1 formed at this time is not particularly limited, but in order to maximize the extraction efficiency of the soluble solid, the maximum particle size is set to d.
= 10 to 45 mm.

The pressure applied by the hammer of the tableting machine when pelletizing the whole coffee beans varies depending on the type of the coffee beans and the degree of roasting of the roasted coffee beans. For this reason, there is no particular limitation, but it is preferable that the pressure is such that pellets of coffee beans can be formed and the coffee oil contained in the coffee beans does not seep to the surface of the pellets. Specifically, the pressurizing pressure in the tableting machine is 3
It is preferable to set it to 00 to 800 kg / cm ² .

The coffee beans to be pelletized may be beans immediately after roasting, or beans after degassing by releasing carbon dioxide gas after roasting. Whichever coffee beans are used, the same effect as described below can be similarly exhibited. There is no restriction on the degree of roasting of this coffee bean.

There are no particular restrictions on the type of coffee beans or the place of production of the coffee beans to be pelletized.
Any type of coffee beans such as Robusta and Rebellica can be used, and coffee beans from any localities such as Brazil, Colombia and Mexico can be used.

Further, only one kind of beans may be used as the coffee beans to be pelletized, or two or more kinds of beans may be blended. Hot water is poured into the pellets 1 thus formed to extract soluble solids from the pelletized coffee beans. As a method for extracting hot water from the pellets 1, any known method such as a flannel drip method may be used.

The temperature of the hot water for extracting the soluble solids may be 75 ° C. or higher, preferably 90 ° C.
It is preferable to use the above hot water, and it is particularly preferable to use hot water of 95 ° C. or higher.

It is preferable that the flow rate of the hot water passing through the pellets 1 during the extraction of the soluble solid is set to be 0.050 m / min or more. This flow rate is 0.05
In the case of 0 m / min or less, the extraction of so-called astringency or the like may be excessive, which may lower the quality of the coffee beverage. This is because it is disadvantageous in terms of cost.

As described above, according to the above method, the whole roasted coffee is pressurized as it is to form pellets, and the soluble solids are extracted from the pellets with hot water. The pressurization during molding breaks the cell walls of the coffee beans, which makes it possible to extract the soluble solids in a short time. Soluble solids can be extracted without impairing the original flavor, and the roasted coffee beans are pelletized as whole grains, so the filter etc. is clogged with the ground coffee powder and extracted. There is no fear that the time will be long.

Next, an embodiment in which coffee is extracted by the above method will be described.

[0029]

[Example 1] 60% Guatemala SHB and Santos # 4/5 4
0% of the roasted and blended coffee beans were pressurized with a tableting machine (manufactured by Kikusui Seisakusho) at a pressure of 350 kg / cm ² as whole grains to form pellets having a diameter of 19.5 mm.

Then, 10 kg of the pellet is put into an extractor (manufactured by Izumi Food Machinery Co., Ltd.), and soluble in hot water at 95 ° C. at an extraction speed of 0.050 m / min per filtration area until the extraction amount becomes 120 liters. Extraction of solids was performed.

The extractable efficiency was determined to be 31.2% by measuring the soluble solid content of this extract using a Brix meter (RX3000, manufactured by Atago Co.). <Comparative Example 1> Roasted coffee beans having the same blend as in Example 1 were not pelletized, but pulverized with a granulator (manufactured by Nippon Granulator Co., Ltd.), and the pulverized coffee beans (10 mesh on: 16.5 wt. %, 20 mesh on: 70.0 wt%, 32 mesh on: 10.6 wt
%, Pass: 2.9 wt%), the extraction efficiency was 27.5% when the soluble solids were extracted under the same conditions as in Example 1 above.

Comparative Example 2 Roasted coffee beans having the same blend as in Example 1 were pulverized with a granulator (manufactured by Nippon Granulator Co., Ltd.), and the pulverized coffee beans (10 mesh on: 16.5 wt%, 20 Mesh on: 7
(0.0 wt%, 32 mesh on: 10.6 wt%, pass: 2.9 wt%), pelletized, and then the soluble solids were extracted under the same conditions as in Example 1 above. Clogging occurred during the process, and the target extraction amount could not be obtained.

Comparative Example 3 Pellets of whole coffee beans of Example 1 were pulverized with a granulator (manufactured by Nippon Granulator Co., Ltd.), and the pulverized coffee beans (10 mesh on: 16.5 wt%, 20 mesh) On: 70.
0 wt%, 32 mesh on: 10.6 wt%, pass:
(2.9 wt%), when the soluble solids were extracted under the same conditions as in Example 1 above, clogging occurred during the extraction, and the target amount of extraction could not be obtained. Was.

[0034]

Example 2 A soluble solid was extracted from pellets molded under the same conditions as in Example 1 above using hot water at 85 ° C. under the same other conditions as in Example 1.

The extractable efficiency was determined to be 28.9% by measuring the soluble solid content of this extract using a Brix meter (Model RX3000 manufactured by Atago Co., Ltd.).

[0036]

Example 3 From the pellets molded under the same conditions as in Example 1, soluble solids were extracted with hot water at 75 ° C. under the same other conditions as in Example 1.

The extractable efficiency was determined by measuring the soluble solid content of this extract with a Brix meter (Model RX3000 manufactured by Atago Co., Ltd.) and found to be 28.1%.

[0038]

Example 4 The same roasted and blended coffee beans as in Example 1 were pressed with a tableting machine at a pressure of 720 kg / cm ² as whole grains to form pellets having a diameter of 41.0 mm.

Then, a soluble solid was extracted in the same manner as in Example 1 except for the other conditions. The extraction efficiency was determined by measuring the soluble solid content of this extract with a Brix meter (RX3000, manufactured by Atago Co.) and found to be 31.2%.

[0040]

[Example 5] Guatemala SHB 60% and Santos # 4/5 4
0% roasted blended coffee beans are pressed as they are by a tableting machine at a pressure of 330 kg / cm ² and the diameter is 19.5 m.
m pellets were formed. Then, 10 kg of pellets were put into an extractor, and the others were heated with hot water at 95 ° C.
Extraction of a soluble solid was performed under the same conditions as described above to obtain an extract having an extraction efficiency of 31.0%. Then, after cooling the extract, pure water is added to dilute the extract to adjust the solid content of the soluble solid to 27%, and the final product obtained from the adjusted extract is 0.05% by weight. And heated to 70 ° C. before filling into 190 g capacity beverage cans. And at 121 ° C, 10
Sterilization was performed for minutes.

On the other hand, pulverization without pressure treatment (10 mesh on: 60.7 wt%, 20 mesh on: 33.9 w
t%, 32 mesh on: 4.4 wt%, pass: 1.0
wt%) from the same roasted and blended coffee beans as described above, an extract having an extraction efficiency of 27.0% was obtained by a conventional method with the other conditions being the same as in Example 5.
A sugar-free coffee beverage product was prepared by adding wt% sodium bicarbonate and filling the beverage can.

When the two coffee beverage products produced as described above were subjected to triangle tasting by 12 panelists, no significant difference was observed between the two with a risk factor of 5%. In other words, it was confirmed that even if the soluble solids were extracted using pellets formed from whole coffee beans, a coffee beverage product without loss of the original flavor of the coffee could be produced.

[0043]

Example 6 100% roasted coffee beans of Colombia Supremo were pressed with a tableting machine at a pressure of 400 kg / cm ² to form pellets having a diameter of 19.5 mm. The extract was placed in an extractor without pulverization, and soluble solids were extracted with hot water at 95 ° C. to obtain an extract having an extraction efficiency of 31.0%. After cooling the extract, pure water is added to dilute the extract to adjust the solid content of the soluble solid to 27%, and the final product obtained from the adjusted extract is 0.40 wt%. Skim milk powder, 0.40 wt% whole milk powder, 7.0 wt% sugar, 0.050 wt% emulsifier (sugar ester) and 0.10 wt% sodium bicarbonate,
After the temperature was raised to ゜ C, the mixture was homogenized at 200 kg / cm ² with a homogenizer (Model HV-OH-3-11SS manufactured by Izumi Food Machinery Co., Ltd.), and this was filled in a 190 g-capacity beverage can and filled with 12 g.
Sterilization was performed at 4 ° C for 20 minutes.

On the other hand, pulverization without pressure treatment (10 mesh on: 60.7 wt%, 20 mesh on: 33.9 w
t%, 32 mesh on: 4.4 wt%, pass: 1.0
wt%) from the same roasted coffee beans as described above, the extraction efficiency being 27.
A 0% extract was obtained, and a skid beverage product was prepared in the same manner as in Example 6 except that skim milk powder, whole milk powder, sugar, an emulsifier, and sodium hydrogen carbonate were added to the beverage can.

When the two coffee beverage products produced as described above were subjected to a triangle tasting by 12 panelists, no significant difference was observed between the two at a risk rate of 5%. In other words, it was confirmed that even if the soluble solids were extracted using pellets formed from whole coffee beans, a coffee beverage product without loss of the original flavor of the coffee could be produced.

[Brief description of the drawings]

FIG. 1 is a perspective view showing the shape of a coffee bean pellet that is compression-molded in the present invention.

[Explanation of symbols]

 1: Pellets

Claims (4)

[Claims] 1. A coffee extraction method characterized in that roasted coffee beans are tableted under pressure as whole grains to form pellets, and soluble solids are extracted from the coffee beans pellets with hot water. Method. 2. The method for extracting coffee according to claim 1, wherein the pressure at which the roasted coffee beans are compressed under pressure is 300 to 800 kg / cm ² . 3. The maximum particle size of the molded pellet is 1
2. The method for extracting coffee according to claim 1, wherein the distance is from 0 to 45 mm. 4. The flow rate of hot water passing through the pellet when extracting soluble solids from the pellet is 0.050 m /
The coffee extraction method according to claim 1, wherein the amount is at least one minute.