KR102066164B1 - Waterbrew coffee, method and apparatus for preparing the same - Google Patents

Abstract

The present invention relates to a water brew coffee, a method for manufacturing the same and a manufacturing apparatus thereof, by mixing water and coffee beans, wet grinding the average particle diameter of the coffee beans to 0.5 to 2 mm; And extracting the wet milled coffee slurry at 85 to 105 ° C. to obtain the aroma concentrate and the coffee extract, respectively, which are volatilized at high temperature, thereby increasing the yield while maintaining the flavor by containing the volatilized easily aroma.

Description

Water brew coffee, method and apparatus for preparing the same {Waterbrew coffee, method and apparatus for preparing the same}

The present invention relates to an aroma-containing coffee, a method for producing the same, and a manufacturing apparatus thereof, which can easily increase the yield while maintaining the flavor of coffee by containing aroma which is easily volatilized.

Coffee is a beverage made from beans or powder made by roasting the seeds of the coffee tree. When the coffee tree is ripe, red coffee is collected and processed to give a greenish green bean, which is then roasted and used. .

Tastes vary from bitter, sour, sweet, and astringent, with bitter caffeine, astringent tannins, a sour fatty acid, and a sweet sugar. Fatty acids are saturated fatty acids, palmitic acid and stearic acid, unsaturated fatty acids olecin and essential fatty acids linoleic acid. Other sources include moisture crude protein, extracts, crude fiber, ash and volatile organic acids.

Coffee acts as a stimulant to the nervous system to stimulate mental activity and perception, making thinking clearer, physically straining muscles to increase labor, and help diuretic action to promote gastrointestinal activity. It is known.

In particular, magnesium in coffee helps to suppress diabetes, and chlorogenic acid is a type of polyphenolic compound that inhibits the production of lipid peroxide in vivo, inhibits cholesterol biosynthesis, antioxidant activity and anticancer activity. It is known.

In addition, coffee has been reported to be effective in improving learning ability, dieting, improving exercise ability, preventing hangover, removing odor, and suppressing arteriosclerosis in addition to wakefulness.

On the other hand, the coffee is a variety of flavors such as flavor and aroma can appear at all according to the processing method, the development of a coffee processing method for showing a more excellent flavor has been made. For example, Korean Patent No. 10-1060203 discloses a method of manufacturing coffee beans with good flavor and increased active ingredient through a steaming method, and Korean Patent No. 10-1229681 discloses a process of processing pine needles and beans. Disclosed is a method for producing coffee with added scent by adding it to coffee. However, all of the above methods go through the process of processing the coffee beans in an excessive amount of hot water. In this process, the loss of the aroma component necessary to generate the fragrance component is inevitable, and the amount of good fragrance is absolutely lowered, which has a fatal effect on the quality. I can only go crazy.

Therefore, there is a need for a method of producing a coffee extract that can improve the quality of coffee by maintaining the original flavor of the coffee.

Republic of Korea Patent No. 10-1060203 Republic of Korea Patent No. 10-1229681 Republic of Korea Patent No. 10-1448184

An object of the present invention is to provide a method for producing an aroma-containing coffee that can increase the yield, such as solid content and aroma component content in the coffee extract while maintaining the natural flavor of the aroma easily evaporated.

In addition, another object of the present invention to provide an aroma-containing coffee prepared according to the above production method.

In addition, another object of the present invention to provide an apparatus for producing the aroma-containing coffee.

Method for producing aroma-containing coffee of the present invention for achieving the above object comprises the steps of wet grinding so that the average particle diameter of the beans to 0.5 to 2 mm by mixing water and beans; And extracting the wet milled coffee slurry at 85 to 105 ° C. to obtain an aromatic concentrate and a coffee extract volatilized at a high temperature, respectively.

The extraction of the wet milled coffee slurry may further include the step of putting in the storage device.

The wet milled coffee slurry may further comprise obtaining an aromatic concentrate and a pretreated extract volatilized at low temperature at a pressure of 0.2 to 0.5 atm and 300 to 500 rpm at 30 to 50 ° C. before being extracted.

The aromatic concentrate obtained by volatilization at low temperature can be used by cooling and mixing with the aromatic concentrate volatilized at the high temperature.

The aromatic concentrate volatilized at low temperature may be 0.1 to 5% by weight based on the total weight of the wet ground coffee slurry.

The pretreatment extract may be extracted at 85 to 105 ° C. to obtain an aromatic concentrate and a coffee extract volatilized at a high temperature.

The average particle diameter of the ground beans may be 1.1 to 1.8 mm.

The wet milled coffee slurry may be mixed with water and ground beans in a weight ratio of 1: 0.1 to 0.2.

The temperature of the water during the wet grinding may be 25 to 30 ℃.

The apparatus for extracting the wet milled coffee slurry to obtain the aroma concentrate and the coffee extract, respectively, may be a continuous rotary column.

The extraction is performed at a pressure of 0.5 to 1 atm at a temperature of 85 to 105 ℃, the speed of the rotary column may be 300 to 500 rpm.

Based on 600 L of the wet milled coffee slurry, the 600 L coffee slurry may be extracted with a rotary column for 1 hour, and then 10 to 12 L of water may be added instead of the coffee slurry for 10 minutes.

The aroma concentrate extracted at the high temperature may be 1 to 10% by weight based on the total weight of the wet milled coffee slurry.

In addition, the aroma-containing coffee of the present invention for achieving the above another object can be prepared according to the above production method.

In addition, the apparatus for producing aroma-containing coffee of the present invention for achieving the above another object is a wet mill (110) for wet grinding so that the average particle diameter of the beans by mixing water and coffee beans; A first aroma & extract separator 130 for extracting the wet milled coffee sludge at 85 to 105 ° C. to obtain an aroma concentrate and a coffee extract volatilized at a high temperature, respectively; A first cooling device (140) for cooling the aromatic concentrate volatilized at a high temperature obtained in the first aroma & extract liquid separator; A coffee extract reservoir 150 for storing the coffee extract obtained in the first aroma & extract separator; And a water brew maker 160 for mixing the aromatic extract volatilized at a high temperature contained in the first cooling device with the coffee extract stored coffee extract to produce a final aroma-containing coffee.

The wet milled coffee sludge may further include a storage device 120 that is left before being introduced into the first aroma & extract liquid separator 130.

A second aroma & extract separator for treating the coffee sludge stored in the storage device at a pressure of 0.2 to 0.5 atm and 300 to 500 rpm at 30 to 50 ° C. to obtain volatilized aroma concentrate and a pretreatment extract at low temperature, respectively. 170); A second cooling device (180) for cooling the aromatic concentrate volatilized at low temperature obtained by the second aroma & extract liquid separator; A transfer tube 190 for transferring the pretreatment extract obtained in the second aroma & extract separator to the first aroma & extract separator 130; And an aroma mixer 200 that mixes the aroma concentrate volatilized at a low temperature cooled by the second cooling device and the aroma concentrate volatilized at a high temperature cooled by the first cooling device.

The average particle diameter of the ground coffee ground in the wet grinder 110 may be 1.1 to 1.8 mm.

The first aroma & extract separator 130 and the second aroma & extract separator 170 may be a continuous rotary column.

The aroma-containing coffee of the present invention contains an aromatic concentrate which is volatilized at low temperature and / or an aromatic concentrate which is volatilized at high temperature, and has excellent flavor. The solids content in it is high.

In addition, the present invention uses a coffee slurry having a large average particle diameter of the ground coffee, it is economical to increase the running time by repeating the process of processing the coffee slurry and water input.

1 is a process flow diagram illustrating a process of producing aroma-containing coffee according to an embodiment of the present invention.
2 is a process flow diagram illustrating a process of producing aroma-containing coffee according to another embodiment of the present invention.

The present invention relates to an aroma-containing coffee, a method for producing the same, and a manufacturing apparatus thereof, which can easily increase the yield while maintaining the flavor of coffee by containing aroma which is easily volatilized.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Method for producing aroma-containing coffee of the present invention comprises the steps of (A) wet grinding by mixing water and coffee beans so that the average particle diameter of the coffee beans is 0.5 to 2 mm; And (C) extracting the wet milled coffee slurry at 85 to 105 ° C. to obtain an aromatic concentrate and a coffee extract volatilized at a high temperature, respectively.

In addition, before extracting the wet milled coffee slurry (B) may further comprise the step of injecting the wet milled coffee slurry prepared in step (A) to the storage device.

First, in step (A), water and coffee beans are mixed to perform wet grinding so that the average particle diameter of the coffee beans is 0.5 to 2 mm, preferably 1.1 to 1.8 mm, more preferably 1.2 to 1.5 mm.

Since the beans are roasted beans, it contains carbonic acid gas, so it is difficult to completely sink in the liquid, so that the ground beans are mixed with the roasted beans and water at the same time in a closed grinder, and then continuously ground in a mixed state.

In this way, when the coffee beans are pulverized, the aromatic components which tend to be volatilized at the time of grinding are not volatilized and remain in the liquid so that only a large amount of aromatic components can be separated separately when extracting the coffee extract. The aroma component is very important because it influences the aroma of coffee.

The average particle diameter of the ground coffee ground by the wet grinding of the present invention is important not only to determine the flavor of the aromatic concentrate, the coffee solids content (TDS%) in the coffee extract, but also to increase the yield and processing time of the subsequent extraction (C) step. If the average particle diameter is less than the lower limit, a strong flavor may occur, but the functionality may be degraded, and the process operation time of step (C) may be shortened, which may not be economical. If the upper limit is exceeded, the coffee solids content of the coffee extract may be reduced. (TDS%) and extraction yield may drop dramatically.

The wet milled coffee slurry is mixed with water and ground beans in a weight ratio of 1: 0.1 to 0.2, preferably 1: 0.14 to 0.18. In this case, when the content of ground coffee is less than the lower limit, the amount of coffee solids extracted in the water may be low, so that the extraction yield may be lowered or the flavor of the coffee may be underextracted (or not sufficiently collected). In case of exceeding the upper limit, the coffee flavor component is excessively extracted during the extraction in step (C), thereby causing bitterness and astringent taste, thereby lowering the overall functionality of the coffee extract.

The beans are not particularly limited as long as roasted strong roasted beans (Agtron # 30-50), medium roasted beans (Agtron # 51-70), weakly roasted beans (Agtron # 71-100), but preferably in terms of flavor and yield. Strong roasted beans and medium roasted beans can be used. In the case of using the weakly roasted beans, already and acidity are strongly generated, which is not preferable.

The water is not particularly limited, such as tap water, deionized water, distilled water, an aqueous solution in which a solvent such as ethanol or glycerin is added to the water, an aqueous solution in which a stabilizer such as xanthan gum or arabic gum is added, or a coffee extract. Furthermore, the reason for using water at 25 to 30 ° C. is to crush the coffee beans in water to prevent the loss of coffee aroma components into the air and to collect the aroma components in the water. This is because the component can be prevented from being altered.

Next, in the step (B), the wet pulverized coffee slurry can be stabilized by being put into a storage device before extraction.

The coffee slurry ground in the closed wet grinder is transferred to a closed storage device also in a closed state. When exposed to air during the transfer or storage process, the aromatic component which is liable to be volatilized is volatilized, and the flavor of coffee is lowered, and odor may occur.

The coffee slurry may be transferred to a storage device to improve solid content and aroma content in the coffee extract during extraction in step (C) after stabilization for 10 to 100 minutes. For example, if the stabilization process is not performed in the storage device, flavor stabilization and solid yield of the aroma component may not be improved.

The coffee slurry obtained in the step (A) or the coffee slurry obtained in the step (B) is a pressure of 0.2 to 0.5 atm, preferably 0.3 to 0.4 atm at 30 to 50 ℃ before extraction in step (C) and Treatment at 300 to 500 rpm, preferably 350 to 400 rpm, yields aroma concentrates and pretreated extracts that are volatilized at low temperatures. If pressure and rotational speed are not applied under this temperature, the aroma component is not extracted.

The apparatus used to obtain the aromatic concentrate and pretreatment extract volatilized at low temperature is a continuous spinning column (SCC), the coffee slurry obtained in the step (A) or (B) is a continuous Treatment with the rotary column yields aroma components that are volatilized at low temperatures obtained in the gas phase and pretreated extracts obtained in the liquid phase. At this time, the aroma component of the gas phase is obtained as an aromatic concentrate volatilized at low temperature by condensation by cooling to a temperature of 10 ° C. or lower, preferably 3 to 7 ° C. using a conventional cooling method and a cooling apparatus, and the pretreatment extract is It is processed again in the following (C) step. At this time, the aroma concentrate obtained by volatilization at low temperature may be used or mixed with the aroma concentrate concentrated at high temperature.

The aromatic concentrate volatilized at low temperature is obtained in a small amount as 0.1 to 5% by weight, preferably 0.5 to 2% by weight, based on the total weight of the wet ground coffee slurry, but can significantly improve the flavor of the coffee.

When obtaining the aromatic concentrate volatilized at the low temperature, if the temperature, pressure and rotational speed is out of the above range it can be obtained aroma concentrate with a low pommi.

Next, in step (C), the coffee slurry prepared in step (A) or (B) is extracted at 85 to 105 ° C., preferably at 95 to 105 ° C. to extract the aromatic concentrate and the coffee extract volatilized at high temperature. Each obtained.

For example, the coffee slurry prepared in the step (A) or (B) is a pressure of 0.5 to 1 atm, preferably 0.8 to 1 atm and 300 to 500 at 85 to 105 ℃, preferably 95 to 105 ℃ rpm, preferably 350 to 400 rpm, to obtain aroma concentrates and coffee extracts which are volatilized at high temperatures, respectively.

As another example, the aroma concentrate obtained by volatilization at low temperature in the coffee slurry prepared in step (A) or (B) is obtained, and the remaining pretreatment extract is 0.5 to 1 atm at 85 to 105 ° C, preferably 95 to 105 ° C. Re-treatment with a pressure of preferably 0.8-1 atm and 300-500 rpm, preferably 350-400 rpm, can be obtained as aroma concentrates and coffee extracts, respectively, which are volatilized at high temperatures. If pressure and rotational speed are not applied under this temperature, the aroma component is not extracted.

 The apparatus used to obtain the aroma concentrate and the coffee extract volatilized at high temperature, respectively, is a continuous spinning column (SCC), and the pretreated extract from which the aroma concentrate is volatilized at the coffee slurry or low temperature is removed. Treatment with a rotary column yields aroma components that volatilize at high temperatures obtained in the gas phase and coffee extracts obtained in liquid form. At this time, the aroma component of the gas phase is obtained as an aromatic concentrate volatilized at high temperature by condensing by cooling to a temperature of 10 ° C or lower, preferably 3 to 7 ° C using a conventional cooling method and a cooling device.

The aromatic concentrate volatilized at high temperature is 1 to 10% by weight, preferably based on the total weight of the coffee slurry wetted by the supply of steam provided at the bottom of the continuous rotary column in addition to temperature, pressure and rotational speed. It is obtained in 2 to 6% by weight. When the aromatic concentrate is volatilized at a high temperature in the above range to be obtained, the optimum flavor is expressed and added to the coffee extract after the concentration is maintained for a long time.

In addition, when the aroma concentrate is volatilized at a high temperature, when the temperature, pressure and rotational speed is out of the above range it can be obtained a low flavor aroma concentrate.

In addition, the present invention has an average particle diameter of 0.5 to 2 mm of the ground coffee contained in the coffee slurry, which is larger than the coffee particles used to prepare a coffee extract. Unlike the production of extracts at 200 rpm using small particles, which are usually small (treatment at high rotational speeds results in no aroma content and low solids content in the coffee extract), the present invention provides a method for the preparation of coffee beans with large particles. Since it is possible to extract at 300 to 500 rpm so that the solid content and aroma content in the coffee extract. In addition, since the coffee beans with large particles are processed at a high rotation speed, the coffee beans do not stick to the continuous rotary column (SCC), so that the quality of the coffee does not decrease even if the continuous rotary column is used for a long time. In the case of using the small particles at 200 rpm, the quality of the coffee extract and the aroma component is reduced by the deterioration of the beans stuck to the device when the beans are stuck to the continuous rotary column and used for a long time. There is a lot of hassle.

In addition, the present invention is a coffee slurry by adding 10 to 12 L of water for 10 minutes instead of the coffee slurry after the extraction of 600 L coffee slurry for 1 hour when treating the wet milled coffee slurry in the continuous rotary column, Compared to the case of continuous processing, the driving time is increased by five times or more, allowing up to 10 hours of non-stop operation. In particular, even if 10 to 12 L of water is added to the coffee extract treated with 600 L of coffee slurry for 1 hour for 10 minutes, the functionality of the coffee extract does not change. Here, the continuous rotary column in which the water is added after the coffee slurry is added, the continuous rotary column used when obtaining the aroma concentrate and the coffee extract volatilized at low temperature, and the aromatic concentrate and the pretreated extract volatilized at high temperature can be obtained. This refers to all of the continuous rotary columns used.

The aroma-containing coffee of the present invention prepared in this way may be referred to as 'waterbrew coffee'.

In addition, the present invention can provide an apparatus for producing aroma-containing coffee.

1 is a process flow diagram illustrating a process of producing aroma-containing coffee according to an embodiment of the present invention, Figure 2 is a process flow diagram showing a process of producing aroma-containing coffee according to another embodiment of the present invention.

For example, as shown in FIG. 1, the apparatus for preparing aroma-containing coffee of the present invention includes a wet grinder 110, a storage device 120, a first aroma & extract liquid separator 130, a first cooling device 140, Aroma-containing coffee may be produced in a continuous process including the coffee extract reservoir 150 and the water brew maker 160.

Wet Grinding Machine (110)

The wet grinder 110 is closed and is supplied with water and beans simultaneously from the bean hopper and the water tank so that the average particle diameter of the beans is 0.5 to 2 mm, preferably 1.1 to 1.8 mm, more preferably 1.2 to Wet grinding to 1.5 mm. At this time, since heat is generated during grinding, water and coffee beans are continuously injected in order to reduce flavor loss caused by heat.

Storage device 120

The storage device 120 is in a closed state, and the wet milled coffee sludge is transported within a minute through a closed transport tube and left to be stabilized.

When a certain amount of coffee sludge is accumulated in the storage device 120, the coffee sludge is supplied to the first aroma & extract liquid separator 130 through a closed transfer pipe.

First Aroma & Extraction Separator (130)

The first aroma & extract separator (130) is a device (SCC) to rotate a plurality of rotating plates continuously, the coffee sludge supplied from the storage device 120 or the wet grinder 110 is extracted at 85 to 105 ℃ do.

First chiller 140 and the coffee extract reservoir 150

The first aroma & extract separator 130 obtains aroma components volatilized in the gas phase and coffee extract liquid extracted in the liquid phase.

The aroma component volatilized in the gaseous phase is stored as an aromatic concentrate volatilized at high temperature by cooling by condensing in the first cooling device 140, and the coffee extract liquid extracted into the liquid phase is stored in the coffee extract reservoir 150.

Water Brew Maker (160)

The water brew maker 160 provides the aroma-containing coffee by adding all or part of the aroma concentrate cooled in the first cooling device 140 to the coffee extract stored in the coffee extract reservoir 150 according to the flavor.

As another example, as shown in FIG. 2, the apparatus for preparing aroma-containing coffee of the present invention includes a second aroma & extract liquid separator 170, a second cooling device 180, a transfer pipe 190 and the process of FIG. 1. Aroma mixer 200 may be further added. Portions common to those described above are omitted.

Second Aroma & Extract Separator (170)

The second aroma & extract separator (170) is a device (SCC) to rotate a plurality of rotating plates in a continuous process, unlike the first aroma & extract separator 130 is carried out to obtain an aromatic concentrate volatilized at low temperature to be.

The second aroma & extract separator 170 is supplied with the coffee sludge obtained from the wet grinder 110 or the storage device 120 and extracted at a pressure of 0.2 to 0.5 atm and 300 to 500 rpm at 30 to 50 ° C.

Although all of the coffee sludge obtained from the wet grinder 110 or the storage device 120 can be transferred to the second aroma & extract separator 170, it is obtained from the wet grinder 110 or the storage device 120. Some of the coffee sludge may be transferred to the second aroma & extract separator 170, and another part of the coffee sludge may be transferred to the first aroma & extract separator 130 and extracted.

Second cooling device 180, transfer pipe 190 and aroma mixer 200

Since the aroma component volatilized at low temperature in the gas phase is obtained in the second aroma & extract liquid separator 170, the aroma concentrate volatilized at low temperature is cooled by condensing the aroma component volatilized in the gas phase in the second cooling device 180. To obtain.

In addition, the pretreatment extract liquid extracted in the liquid phase in the second aroma & extract separator 170 is introduced into the first aroma & extract separator 130 through the transfer pipe 190 and extracted again, and the aroma concentrate is volatilized at a high temperature; Obtain a coffee extract.

The aromatic concentrate volatilized at a low temperature cooled by the second cooling device 180 is transferred to the aroma mixer 200, and the aromatic concentrate volatilized at the high temperature cooled by the first chiller 140 is also transferred to the aroma mixer 200. Conveyed and mixed.

Aroma-containing coffee is provided by adding all or a part of the aroma concentrate mixed in the aroma mixer 200 to the coffee extract stored in the coffee extract reservoir 150 according to the flavor.

Hereinafter, preferred examples are provided to help the understanding of the present invention, but the following examples are merely for exemplifying the present invention, and various changes and modifications within the scope and spirit of the present invention are apparent to those skilled in the art. It is natural that such variations and modifications fall within the scope of the appended claims.

Control Group 1. Conventional Coffee Extract

An industrial drip coffee extraction apparatus was used to extract hot water (95 ± 5.0 ° C.) (water: ground coffee = 1: 0.07 weight ratio) to ground coffee beans with an average particle size of 1.3-1.5 mm. That is, the filter cloth is covered with an extractor with a discharge port at the bottom, containing ground coffee, water is supplied several times through the shower nozzle at the top of the extractor, and the coffee extract liquid extracted from the bottom of the extraction tank is discharged. Coffee extract was prepared through a repeated extraction process.

Example 1 Use of Aromatic Components Volatilized at High Temperature

Tap water and beans (strongly roasted beans, Agtron # 30-50) were added to a closed wet grinder at the same time, and wet grinding was performed continuously so that the average particle diameter of the beans was 1.27 mm. The coffee slurry (water: ground beans = 1) : 0.1117 weight ratio), and then transferred to a closed storage device within 1 minute to stabilize for 30 minutes, and then the coffee slurry was continuously added to a continuous rotary column (SCC) at a pressure of 1 atm and 350 at 100 ° C. Steam was extracted during extraction at rpm to obtain aroma components and coffee extracts volatilized at high temperature in the gas phase. The aromatic component volatilized at a high temperature of the gas phase was cooled to prepare 20% by weight of an aromatic concentrate volatilized at a high temperature, and then mixed with 80% by weight of the coffee extract to prepare aroma-containing coffee.

Example 2 Use of Aromatic Components Volatilized at High Temperature + Volatilized Aromatic Components at Low Temperature

As in Example 1, the coffee slurry stabilized in the storage device is continuously added to the second continuous rotary column (SCC) in the storage device, and extracted at a pressure of 0.3 atm and 350 rpm at 45 ° C. to volatilize at a low temperature of the gas phase. Aromatic components and pretreated extracts were obtained.

The aroma component volatilized at low temperature is cooled and transferred to the aroma mixer, and the pretreatment extract is added to a first continuous rotary column (SCC) and vaporized when extracted at a pressure of 1 atm and 350 rpm at 100 ° C. An aromatic component and a coffee extract were volatilized at a high temperature of. The aromatic component volatilized at the high temperature of the gas phase is mixed with the aromatic concentrate volatilized at low temperature by cooling and transferring to the aroma mixer. The aromatic concentrated mixture volatilized at high and low temperatures was mixed with the coffee extract to prepare aroma-containing coffee.

Comparative example  1. of ground coffee Average particle diameter 0.4 mm

In the same manner as in Example 1, aroma-containing coffee was prepared by performing a wet grinding so that the average particle diameter of the beans is 0.4 mm.

Comparative example  2. Coffee Slurry _water: Ground coffee = 1: 0.07

Aroma-containing coffee was prepared in the same manner as in Example 1, using a coffee slurry in which water: grinded beans were mixed in a weight ratio of 1: 0.07.

< Test Example >

Test Example 1. Aroma Component Measurement

Pretreatment conditions

Sample: 3 ml

Vial volume: 20 ml

Incubation temp: 35 ℃

Incubation time: 5 min

Injection volume: 2500 ul

Electronic nose  Heracles II E-nose Condition

Trapping temp: 15 ℃

Trapping desorption temp: 240 ℃

Constant flow (carrier gas, N2): 1.6 ml / min

Oven temp: 40 ℃ (5sec)-> 270 ℃ (1 ℃ / S)

Acquisition time: 265 sec

Detector (FID) temp: 270 ℃

Column: MXT-5, MXT-1701

Chemical composition Flavor notes Control group 1 Example 1 80% of Control 1 + 20% of Aroma of Example 1 Example 2 Comparative Example 1 Comparative Example 2 acetaldehyde ethereal, fresh, fruity, pungent 0 4,020 0 4,130 6,151 1,295 2-propanol alcoholic, ethereal 71 6,770 87 8,159 6,920 594 dimethyl sulfide cabbage, fruity, gaseous, gasoline, moldy, sulfurous, vegetable soup 0 973 0 1,105 960 799 2-methylfuran Burnt, chocolate, metallic, musty, solvent, sweet-gassy 326 67,353 669 77,501 69,445 37,851 1-propanol, 2-methyl alcoholic, bitter, chemical, glue, leek, licorice 146 15,393 189 15,448 14,005 5,614 1, but--enal Floral, green, plastic 286 25,397 361 25,395 7,406 9,459 2,3-pendanedione Butter, carameldized, creamy, fresh, fruity, sweet 0 2,568 0 5,184 715 1,688 ethyl isobutyrate fruity, rubber, strawberry, sweet 0 1,604 0 1,896 597 942 methyl-2-methylbutanoate apple, chewing gum, fruity, solvent, spirit 0 1,171 0 1,185 3,806 541 3-methylbutanoic acid Acidic, cheese, rancid, sweaty 0 724 18 731 412 56 methylnonanedione fruity, straw 1,230 676 593 681 375 583 vanillin Sweet, vanilla 926 854 653 855 894 775

As shown in Table 1, the aroma-containing coffee prepared according to Examples 1 and 2 of the present invention was confirmed to have a higher content of aroma components than the coffee of Control 1 and Comparative Example 2.

In addition, it was confirmed that the aroma-containing coffee produced according to Examples 1 and 2 was different from the coffee of Comparative Example 1 and the aroma component in which many components were detected and its amount was also different.

In addition, it was confirmed that the aroma-containing coffee of Example 2 has a higher content of aroma component than the aroma-containing coffee of Example 1.

Test Example 2 Solid Content in Coffee Extract

The solids content contained in the coffee extract just before mixing with the aroma concentrate was measured.

Classification (Unit: Weight%) Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Solid content 2.0-2.4 2.5-3.3 2.5-3.3 1.5-2.1 1-1.8

As shown in Table 2, the aroma-containing coffee prepared according to Examples 1 and 2 of the present invention was confirmed that the solid content is higher than the aroma-containing coffee of the control 1, Comparative Example 1 and Comparative Example 2.

Test Example 3 Sensory Test

Aroma-containing coffee prepared in Examples and Comparative Examples was carried out by a sensory test by 17 professional panel was measured by a 9-point scale (the larger the degree is closer to 9), it is shown in Table 3 below.

Classification (Unit: Weight%) Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Fresh coffee flavor strength 7.0 8.3 8.7 7.5 7.3 Coffee Flavor Persistence 7.5 8.5 8.3 7.8 7.2 Body of Coffee 8.0 8.5 8.2 7.4 7.2 Comprehensive Preference 7.5 8.4 8.2 7.2 7.0

As shown in Table 3, the aroma-containing coffee prepared according to Examples 1 and 2 of the present invention is fresh coffee flavor, such as extracted immediately after grinding coffee beans compared to the aroma-containing coffee of Control 1, Comparative Examples 1 and 2 It was confirmed that the strong and long lasting excellent functional.

In particular, it was confirmed that the aroma-containing coffee of Example 2 was much better in flavor than Example 1.

100, 100`: apparatus for preparing aroma-containing coffee
110: wet grinder 120: storage device
130: first aroma & extract liquid separator 140: first cooling device
150: coffee extract reservoir 160: water brew maker
170: second aroma & extract liquid separator 180: second cooling device
190: transfer pipe 200: aroma mixer

Claims (21)

delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete A wet grinding machine 110 which mixes water and coffee beans to wet grind so that the average particle diameter of the coffee beans is 0.5 to 2 mm;
A storage device (120) for leaving the wet milled coffee sludge;
The second aroma & extract separator (170) for treating the stabilized coffee sludge at a pressure of 0.2 to 0.5 atm and 300 to 500 rpm at 30 to 50 ° C. to obtain volatilized aroma concentrate and pretreated extract at low temperature, respectively. ;
A second cooling device (180) for cooling the aroma concentrate volatilized at a low temperature obtained in the second aroma & extract separator;
A transfer tube 190 for transferring the pretreatment extract obtained in the second aroma & extract separator to the first aroma & extract separator 130;
A first aroma & extract separator 130 for extracting the transferred pretreatment extract at 85 to 105 ° C. to obtain an aroma concentrate and a coffee extract volatilized at a high temperature;
A first cooling device (140) for cooling the aromatic concentrate which is volatilized at a high temperature obtained in the first aroma & extract liquid separator;
A coffee extract reservoir 150 for storing the coffee extract obtained in the first aroma & extract separator;
An aroma mixer 200 for mixing the aroma concentrate volatilized at a low temperature cooled by the second chiller with the aroma concentrate volatilized at a high temperature cooled by the first chiller;
And a water brew maker 160 for mixing the aroma concentrate mixed in the aroma mixer and the coffee extract reservoir stored coffee extract to produce a final aroma-containing coffee.
The first aroma & extract separator 130 and the second aroma & extract separator 170 is a continuous rotary column, containing aroma, characterized in that carried out at a pressure of 0.5 to 1 atm and a speed of 300 to 500 rpm Coffee making equipment. 20. The apparatus for producing aroma-containing coffee according to claim 19, wherein the average particle diameter of the ground coffee beans is 1.1 to 1.8 mm.
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