JP2002177147A - Beverage extraction device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To industrially mass-produce high-quality coffee which tastes good making the best use of its aroma and to mass-produce a high-quality beverage which tastes good even in the extraction of tea, green tea, etc. SOLUTION: This device has an extraction chamber 101 capable of producing an extract by extracting raw material with a processing liquid, a filter 106 covering the lower face opening part 117 of the chamber 101, a filtered liquid receiver 116 positioned under the filter 106 to temporarily reserve the extracted extract, an upper lid 119 for sealing the upper face opening part 118 of the chamber 101, a pouring part 107 capable of pouring the processing liquid into the chamber 101, a discharging part 108 capable of discharging the extracted extract from the receiver 116, a pressure control part 900 capable of keeping the inside of the chamber 101 under a high pressure, a liquid surface level control part and a pressure control part for controlling flowing down of the extract to the receiver 116.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for extracting beverages, and more particularly to an apparatus for extracting beverages such as coffee and green tea. The present invention relates to a beverage extraction device capable of obtaining a beverage having a good aroma and a moderate bitter taste by suppressing extraction of astringent taste and savory taste generated from an extraction raw material such as green tea.

[0002]

2. Description of the Related Art Generally, coffee extraction methods include:
There are a drip method, a siphon method, an espresso method, a water drip method, and the like. Almost the same method is used for industrially large-scale extraction.

[0003] Hot water has been widely used for extracting coffee. This is because by using hot water, carbon dioxide present inside the coffee beans is driven out, the hot water permeates into the coffee beans quickly, and the effective component can be extracted in a short time.

[0004] Extraction with hot water is not problematic when drinking immediately. However, when it is distributed on the market as a product, there is a problem that the fragrance component is deteriorated or volatilized, and oxidation is caused by the presence of heat and oxygen. That is, in order to extract a large amount of coffee industrially, when using a large extractor applying drip or siphon type, it is generally extracted with hot water or hot water, but compared with the case of extracting a small amount at home or the like, Hot or hot water and beans (crushed)
The contact time is long and the extracted liquid is kept at a high temperature, so that the taste and aroma tend to deteriorate.

[0005] On the other hand, as is known by the name of Dutch coffee, a technique of cold water extraction has conventionally existed. In this cold water extraction, the deterioration of the fragrance component is hardly a problem. However, it takes a long time for the cold water to penetrate into the inside of the beans, and efficient extraction cannot be performed. Therefore, it is not always desirable as an industrial extraction method.

As described above, in order to meet the needs of consumers and to make it closer to freshly brewed coffee, there is a long-awaited need to extract aroma components of coffee beans without escaping, and to industrially produce them in large quantities. I have.

On the other hand, in recent years, the drink market has been remarkably expanding, and not only coffee, but also products such as green tea, oolong tea and barley tea have been diversified reflecting the diversification of tastes. As a method for extracting black tea, a drip-type extraction with hot water is used to capture the rich flavor of black tea, and a method for extracting green tea, oolong tea, and barley tea is to extract fragrant aroma and taste. For example, immersion extraction with hot water is performed.

However, in the above-described extraction of black tea, green tea, oolong tea, barley tea, etc., the contact time between the hot water and the raw material pulverized material is long, and the extracted liquid is kept at a high temperature. There was room for improvement.

[0009]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and sufficiently extracts the aroma contained in beans and produces a large amount of high-quality coffee with good taste on an industrial scale. An object of the present invention is to provide a beverage extraction apparatus that can be produced and that can mass-produce high-quality beverages with good taste in the extraction of black tea, green tea, oolong tea, barley tea, and the like.

[0010]

According to a first aspect of the present invention, there is provided a beverage extracting apparatus, comprising: an extraction chamber capable of producing an extract by extracting a raw material with a processing liquid; and a lower surface of the extraction chamber. A filter that covers the opening, a filtrate receiver that is located below the filter and temporarily stores the extracted liquid, an upper lid that seals an upper opening of the extraction chamber, and a processing liquid that is provided in the extraction chamber. In a beverage brewing apparatus having an injecting section capable of injecting an extract, and a discharging section capable of discharging an extracted extract from the filtrate receiver, a pressure capable of maintaining the extraction chamber at a high pressure. 5 is a beverage extraction device having a control unit.

According to a second aspect of the present invention, in the beverage brewing apparatus according to the first aspect, the pressure control unit controls the pressure in the brewing chamber to be 0.2 to 0.5.
It is a beverage extraction device that can be controlled to MPa.

According to a third aspect of the present invention, in the beverage extraction apparatus according to the first aspect, the pressure control unit is configured to extract the raw material with a treatment liquid in the extraction step. The pressure difference between the upper part and the lower part of the raw material layer, which is the raw material layer placed on the
a is a beverage extraction device that can be controlled to a.

[Operation] The raw material placed on the filter can be extracted by injecting the processing liquid into the extraction chamber. When the processing liquid is poured into the raw material, the extracted liquid is temporarily stored in the filtrate receiver through the filter. The extract stored in the filtrate receiver can be discharged from the discharge part. In the beverage extraction device according to the present invention, in the extraction step of extracting the raw material with the processing liquid, the extraction of the raw material can be performed in a relatively short time by keeping the extraction chamber under high pressure. Since the extraction of the raw material can be performed in a relatively short time, components such as garnish can be sufficiently suppressed in the extraction step. Further, in the beverage extraction device according to the present invention, in the extraction step, by maintaining the extraction chamber under a high pressure, the treatment liquid can sufficiently penetrate into the center of the raw material. Since the treatment liquid can sufficiently penetrate into the center of the raw material, the components contained in the raw material can be sufficiently extracted.

In the beverage extracting apparatus according to the present invention, the pressure in the extraction chamber can be controlled to 0.2 to 0.5 MPa by the pressure control unit in the extraction step of extracting the raw materials.
By controlling the pressure in the extraction chamber to 0.2 to 0.5 MPa, the extraction time required for extracting the raw material can be shortened, and the treatment liquid can be sufficiently permeated into the raw material.

In the beverage extraction device according to the present invention, in the extraction step for extracting the raw material, the pressure control unit controls the upper part and the lower part of the raw material layer which is the raw material layer placed on the filter. The pressure difference can be controlled between 0.1 and 0.3 MPa. The pressure difference between the upper part and the lower part of the raw material layer is 0.1 to
By controlling the pressure to 0.3 MPa, the extraction time required for extracting the raw material can be reduced, and
The treatment liquid can sufficiently penetrate the raw material.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS (Outline of Beverage Extraction Apparatus According to the Present Invention) The entirety of a beverage extraction apparatus according to the present invention is shown in FIG. In this embodiment, hot water is used as the processing liquid. Here, hot water means hot water at 60 to 150 ° C., but the temperature range of hot water that can be used in the beverage extraction device according to the present invention is not limited to this temperature range. The water introduced from the pipe P1 is supplied to the pump 2
00, and flows into the plate heat exchanger 300 via the pipe P2. High-temperature steam flows into the plate-type heat exchanger 300 from the pipe P3. The high-temperature steam exchanges heat with the water flowing from the pipe P2 in the plate-type heat exchanger 300, and then becomes a drain to form a pipe P4. Is discharged from Plate heat exchanger 3 flowing from pipe P2
The hot water heat-exchanged at 00 is supplied to the injection section 10 via the pipe P5.
It is led to 7.

A valve V2 whose opening degree can be adjusted is provided in the middle of the pipe P2. A pipe P is provided between the valve V2 and the plate heat exchanger 300.
2 is provided with a flow sensor S1 that can measure the flow rate of water passing through the pressure sensor 2. And, between the valve V2 and the flow sensor S1, there is provided a flow control unit FIC which communicates them by a signal. For example, when the flow rate sensor S1 measures that the flow rate of water in the pipe P2 is large, a command can be issued by the flow rate control unit FIC to decrease the opening of the valve V2. Further, when the flow rate sensor S1 measures that the flow rate of water in the pipe P2 is small, the flow rate control unit FIC can issue a command to increase the opening of the valve V2.

A temperature sensor S2 is provided in the middle of the pipe P5, and can detect the temperature of hot water flowing in the pipe P5. Further, a valve V3 whose opening degree can be adjusted is provided in the middle of the pipe P3.
A temperature control unit TIC is provided between the valve V3 and the temperature sensor S2 to communicate them with a signal. For example, when the temperature sensor S2 measures that the temperature of the hot water in the pipe P2 is high, a command can be issued by the temperature control unit TIC to reduce the opening of the valve V3. Further, when the temperature of the hot water flowing through the pipe P5 is measured by the temperature sensor S2 to be low, a command to increase the opening of the valve V3 can be issued by the temperature control unit TIC.

Hot water is injected from the injection port 107 into the extraction chamber 101 from the pipe P5. Upper opening 11 of extraction chamber 101
8 is provided with an upper lid 119, and the upper lid 119 is provided with a slot 103. A filter 106 is provided in the lower opening 117 of the extraction chamber 101, and a filtrate receiver 116 is provided below the filter 106. In addition, the filtrate receiver 116 has a role as a lower lid of the extraction chamber 101. Ground coffee beans (hereinafter abbreviated as coffee beans) are placed on the filter 106, and components contained in the raw material of the coffee beans are extracted and extracted by hot water injected from the injection unit 107. The liquid is ready. The extract is discharged from the discharge part 108 provided downstream of the filtrate receiver 116 and guided to the pump 400 via the pipe P8. The extract is guided from the pump 400 to the plate heat exchanger 500 via the pipe P9.
Cooling water is led from the pipe P11 to the plate heat exchanger 500, and is exchanged with the extract guided from the pipe P9, and then discharged from the pipe P12. The extract liquid cooled by heat exchange with the cooling water is guided to an extract liquid tank (not shown) through the pipe P10. By quenching the extracted liquid using the plate heat exchanger 500, the volatile flavor contained in the coffee beans can be efficiently recovered.

Above the upper lid 119, a nitrogen gas filling section 11 is provided.
5 are provided. The nitrogen gas filling section 115 can be filled with nitrogen gas in the extraction chamber 101 from a nitrogen gas tank (not shown). By filling the extraction chamber 101 with nitrogen gas, the pressure in the extraction chamber 101 can be increased. Further, an exhaust part 122 capable of exhausting gas in the extraction chamber 101 is provided above the upper lid 119, and a pipe P6 is provided from the exhaust part 122.
The gas in the extraction chamber 101 can be exhausted to the outside. A valve V1 is provided in the middle of the pipe P6, and opening and closing can be adjusted. A pressure sensor S3 is provided between the valve V1 and the exhaust unit 122, and the pressure sensor S3 can measure the pressure of the gas in the pipe P6. Further, a pressure control PIC is provided between the valve V1 and the pressure sensor S3 to communicate them with a signal. For example, when the pressure sensor S3 measures that the pressure in the pipe P6 is large, the pressure control PIC issues a command to increase the opening of the valve V1, and the nitrogen gas filling unit 115 It can be controlled so that the nitrogen gas is not filled in the extraction chamber 101. On the other hand, when the pressure in the pipe P6 is measured to be small by the pressure sensor S3, a command to close the valve V1 can be issued by the pressure control PIC, and the valve can be issued by the pressure control PIC. It is possible to issue a command to close V1 and to fill the extraction chamber 101 with nitrogen gas from the nitrogen gas filling unit 115.

(Explanation of the vicinity of the extraction chamber)
Description of the vicinity of 1 will be described. Beverage extraction device 1 according to the present invention
00 is an extraction chamber 101 in which an extract can be produced by extracting a raw material with a processing liquid as shown in FIG.
A filter 106 that covers the lower opening 117 of the extraction chamber 101, a filtrate receiver 116 that is located below the filter 106 and temporarily stores the extracted liquid,
An upper lid 119 for sealing the upper opening of the extraction chamber 101, and an injection section 107 for injecting hot water into the extraction chamber 101.
And a discharge unit 108 that can discharge the extracted liquid from the filtrate receiver 116. The filtrate receiver 116 also has a role as a lower lid of the extraction chamber 101.

As shown in FIG. 2, a bean leveling blade 105 including a plurality of blades is provided in the extraction chamber 101, and a rotary shower nozzle 104 is provided above the bean leveling blade 105. Is provided. Bean smoothing feather 10
5 and rotating shower nozzle 104 are both rotating shaft 12
In the case where the rotating shaft 120 is moved up and down by operating the up-down stirrer 102, both the bean leveling blade 105 and the rotating shower nozzle 104 move up and down. A pipe is provided in the rotary shaft 120, and the processing liquid injected into the extraction chamber 101 from the injection unit 107 passes through the pipe in the rotary shaft 120 and is extracted from the rotary shower nozzle 104. It is poured into the chamber 101. As the processing liquid from which the raw material can be extracted,
For example, water or hot water can be used, and in this embodiment, hot water is used as the processing liquid.

The filtrate receiver 116 is configured to be freely opened and closed. For example, the filtrate receiver 116 can be opened up to an angle of 70 ° between the opened filtrate receiver 116 and the filter 106. is there. Filtrate receiver 116
Is operated by a lower lid opening / closing device 112 provided on the side of the extraction chamber 101. Also, the filtrate receiver 116
The discharge unit 1 that can discharge the extracted liquid
08 is provided.

A waste receiving hopper 109 having an opening upward is provided below the extraction chamber 101, and a conveyor 1 is provided at a lower end of the waste receiving hopper 109.
11 are provided. After the completion of the extraction, the filtrate receiver 116 is opened, and the coffee beans that have been extracted can be dropped into the waste receiving hopper 109. The coffee bean residue dropped in the residue receiving hopper 109 moves to a cake receiving tank (not shown) on the conveyor 111. The filtrate receiver 116 is provided with a filter cleaning device 110.
At 10, the residue and oil of the extracted coffee beans adhering to the filter 106 are removed, and the filter can be washed.

As shown in FIG. 2, the upper lid 119 is provided with a hot water injection section 114 for injecting hot water used for washing the extraction chamber 101 into the extraction chamber 101. The upper lid 119 is provided with a CIP cleaning liquid injecting unit 113 that can inject the CIP cleaning liquid used for cleaning the extraction chamber 101 into the extraction chamber 101. CIP means cleaning in place. After the extraction of coffee beans is completed, it is necessary to wash the inside of the extraction chamber 101, and the hot water injection unit 114 and the CIP cleaning liquid injection unit 1
With the use of 13, the inside of the extraction chamber 101 can be cleaned. The height A of the extraction chamber is 1
It can be designed to be about 200 to 1500 mm. The diameter D of the extraction chamber is 1550-2200.
mm.

(Explanation of Extraction Procedure) Extraction of coffee beans is performed by the following procedure. That is, first, the amount of ground coffee beans used for extraction is measured by the load cell. Then, the coffee beans are put into the extraction chamber 101 from the input port 103. The coffee beans placed in the extraction chamber 101 are placed on the filter 106 in a substantially mountain shape. When the input port 103 containing the coffee beans is closed, the extraction chamber 101 is closed.
Is closed. Since the extraction chamber 101 can be in a closed state, the inside of the extraction chamber 101 can be in a high pressure state.

Next, the elevating / lowering agitating device 102 is operated, and according to the height of the inserted coffee beans, the bean leveling blade 105
Is lowered. After the bean leveling blade 105 has descended to a predetermined height, the height of the coffee beans placed on the filter 106 can be made constant by gently rotating the bean leveling blade 105 several times. . Note that the degree of lowering of the bean leveling blade 105 can be recognized by a rotary encoder provided in the lifting / lowering stirring device, and the degree of lowering of the bean leveling blade 105 can be visually confirmed.

Next, the elevating / stirring device 102 is operated again to raise the rotary shower nozzle 104 to a predetermined height. The reason why the rotary shower nozzle 104 is raised to the predetermined height is to allow the rotary shower nozzle 104 to pour hot water without biasing the coffee beans placed on the filter 106 when extracting coffee beans. Note that the height of the rotary shower nozzle 104 can be visually recognized by a rotary encoder provided in the elevating and lowering agitating device 102. Rotating shower nozzle 104
A plurality of blade members are provided evenly around the rotation shaft 120, and a plurality of holes serving as outlets of hot water are provided below the plurality of blade members.

Next, hot water is sprayed from a plurality of holes provided in the rotating shower nozzle 104 while rotating the rotating shower nozzle 104. Since the rotary shower nozzle 104 has risen to a predetermined height, the hot water can be uniformly poured onto the coffee beans. In the coffee bean extraction step, the extraction temperature in the extraction chamber 101 can be set at 60 to 150 ° C., for example, 125 ° C.

As the hot water is filled in the extraction chamber 101, the temperature of the gas existing in the extraction chamber 101 rises. As the volume of the gas present in the extraction chamber 101 expands, the pressure in the extraction chamber 101 increases. By setting the pressure in the extraction chamber 101 to a pressure higher than the atmospheric pressure, the degree of penetration of hot water into the coffee beans placed on the filter 106 can be increased. Since the degree of penetration of hot water into coffee beans can be improved, it is possible to sufficiently extract the components contained in the raw materials of coffee beans. In addition, by setting the pressure in the extraction chamber 101 to a pressure higher than the atmospheric pressure, the permeation of the hot water into the coffee beans placed on the filter 106 can be achieved in a short time. Since the hot water can be permeated into the coffee beans in a short time, the extraction can also be performed in a relatively short time, so that unnecessary components such as aegumi are not extracted. In the coffee bean extraction step, the pressure in the extraction chamber 101 can be set to 0.2 to 0.5 MPa, for example, 0.32 MPa.

By continuing to supply hot water from the rotary shower nozzle 104, the hot water flows down the entire coffee beans placed on the filter 106 evenly. By the hot water flowing down the entire coffee beans evenly, the extract obtained by uniformly extracting the components contained in the raw material from the entire coffee bean layer becomes a filtrate receiver 116 which also functions as a lower lid.
Will be stored.

By continuing to supply hot water from the rotary shower nozzle 104, the hot water can be filled up to the upper surface of the coffee beans placed on the filter 106. By filling hot water up to the upper surface of the coffee beans placed on the filter 106, the components contained in the raw materials can be sufficiently extracted from the coffee beans. Filter 1
As the hot water permeates the coffee beans placed on the 06,
Carbon dioxide and other generated gas contained in the coffee beans also pass through the filter 106 and flow into the filtrate receiver 116. If the volume of carbon dioxide and other generated gas occupying the filtrate receiver 116 is increased, and if the pressure is increased, the flow of the extract is impeded, the gas is exhausted through the valve V5 to reduce the pressure. The liquid level and pressure inside the filtrate receiver 116 are detected by sensors S4 and S5. Note that a D / P cell 121 that can measure the height of the liquid level in the extraction chamber 101 is provided on a side surface of the extraction chamber 101. The D / P cell 121 can measure the height from the lower end of the filtrate receiver 116 provided with the D / P cell to the liquid level. With this D / P cell 121, it can be confirmed that hot water is filled up to the upper surface of the coffee beans placed on the filter 106.

When the hot water is filled up to the predetermined height of the coffee beans, the hot water supply from the rotary shower nozzle 104 is stopped. Although it is possible to keep the state where the hot water is filled up to the height of the coffee beans for a predetermined period of time, if it is kept too long, undesired components such as garbage components are extracted from the coffee beans. In the beverage extraction device according to the present invention, since the extraction chamber 101 is maintained at a pressure higher than the atmospheric pressure in the extraction process, the extraction extracted from the discharge unit 108 as soon as the hot water is filled up to the height of the upper surface of the coffee beans. After the liquid is discharged, or the state in which the hot water is filled to the height of the upper surface of the coffee beans is maintained for a short time, the extracted liquid is discharged from the discharging unit 108. As described above, even if the time required for the extraction step is shorter than before, the components contained in the coffee beans are accurately extracted, and further, the extraction of extra components such as the garbage component can be suppressed.

The extracted liquid is discharged from the discharge unit 108. At this time, the pressure in the lower part of the coffee bean layer, which is the layer of coffee beans placed on the filter 106, decreases with the discharge of the extract in the filtrate receiver 116. When the pressure in the lower part of the coffee bean layer decreases, the coffee bean layer flows down to the filtrate receiver 116 side while receiving pressure on the upper surface of the coffee bean layer. By flowing down to the filtrate receiver 116 side while receiving pressure on the upper surface of the coffee bean layer, the coffee bean layer is compressed by the residual pressure held inside the extraction chamber 101 and the extract is discharged to the filtrate receiver 116 side.

(Explanation of Pressure Control Unit) The beverage brewing apparatus 100 according to the present invention is provided with a pressure control unit 900 which can maintain the inside of the extraction chamber 101 under high pressure. The pressure control unit 900 sets the pressure in the extraction chamber 101 to 0.2 MPa to
It can be kept at 0.5 MPa. By maintaining the pressure in the extraction chamber 101 at 0.2 MPa to 0.5 MPa, the extraction time required for coffee extraction can be shortened, and the hot water can sufficiently penetrate into the center of the coffee beans. When the pressure in the extraction chamber 101 is smaller than 0.2 MPa, it may take time to extract the coffee beans. On the other hand, when the pressure in the extraction chamber 101 is 0.5 M
If the pressure is larger than Pa, unnecessary components may be extracted from the coffee beans, and a mechanical load may be applied to the extraction chamber 101. In addition,
The pressure in the extraction chamber 101 is 0.2 MPa to 0.5 MPa.
It is preferable to maintain the pressure in the range described above, and it is not denied that the pressure in the other range is taken.

In the extraction step of extracting coffee beans with hot water, the pressure control section 900 determines the pressure difference between the upper and lower portions of the coffee bean layer, which is the layer of coffee beans placed on the filter 106. Can be controlled to 0.1 to 0.3 MPa. By controlling the pressure difference between the upper part and the lower part of the coffee bean layer to 0.1 to 0.3 MPa, the extraction time required for coffee extraction can be reduced, and hot water can be supplied to the center of the coffee beans. It can be fully penetrated. When the pressure difference between the upper part and the lower part of the coffee bean layer is smaller than 0.1 MPa, it may be difficult to extract the components contained in the coffee beans in a short time. On the other hand, when the pressure difference between the upper part and the lower part of the coffee bean layer is larger than 0.3 MPa, unnecessary components such as garbage may be extracted from the coffee beans. This is because there is a possibility that a mechanical load is imposed on 101. It is preferable that the pressure difference between the upper part and the lower part of the coffee bean layer be kept in the range of 0.1 to 0.3 MPa, and it is not denied that the pressure difference is in the other range. .

The pressure control unit 900 used in the beverage brewing apparatus 100 according to the present invention includes a flow control unit FIC.
The pressure in the extraction chamber 101 can be controlled by combining the temperature control unit TIC and the pressure control unit PIC. The pressure in the extraction chamber 101 can be controlled by operating at least one of the flow control unit FIC, the temperature control unit TIC, and the pressure control unit PIC. That is, the flow control unit FIC,
Temperature control unit TIC and pressure control unit PI
By operating all of C and C, the pressure in the extraction chamber 101 can be controlled. Also, by operating any one of the flow control unit FIC, the temperature control unit TIC, and the pressure control unit PIC and not operating the other two, the pressure in the extraction chamber 101 can be reduced. It is possible to control. Top lid 1
19 is provided with an extraction chamber pressure sensor 123 capable of measuring the pressure in the extraction chamber 101, and the pressure measured by the extraction chamber pressure sensor 123 is transmitted to the pressure control unit 900 by a signal.

In other words, the beverage extraction device according to the present invention comprises an extraction chamber capable of producing an extract by extracting a raw material with a processing liquid, a filter covering an opening at the lower surface of the extraction chamber, and a filter below the filter. A filtrate receiver for temporarily storing the extracted liquid located in the extraction chamber, an upper lid for sealing the upper opening of the extraction chamber, an injection section for injecting the processing liquid into the extraction chamber, And a discharge unit capable of discharging the extracted liquid from the filtrate receiver, the beverage extraction device having a pressure control unit capable of maintaining the extraction chamber under high pressure, wherein the pressure control unit is Controlling the flow rate of the processing solution injected into the extraction chamber to adjust the volume of the processing solution in the extraction chamber to adjust the pressure in the extraction chamber; Processing solution temperature By controlling the temperature in the extraction chamber, the temperature in the extraction chamber is adjusted by controlling the temperature in the extraction chamber, and the pressure in the extraction chamber is adjusted by controlling the volume of gas in the extraction chamber. And a pressure control unit.

For example, when increasing the pressure in the extraction chamber 101, the opening degree of the valve V2 can be increased by the flow control unit FIC. By increasing the opening of the valve V2, the flow rate of water flowing in the pipe P2 increases. The degree of increase in the flow rate of the water flowing in the pipe P2 is
It can be recognized by the flow rate sensor S1 provided in the pipe P2. As the flow rate of the water flowing in the pipe P2 increases, the amount of hot water injected from the injection unit 107 into the extraction chamber 101 increases, and as a result, the space in the extraction chamber 101 where the gas exists is reduced. Since the pressure is reduced, the pressure in the extraction chamber 101 can be increased.

When increasing the pressure in the extraction chamber 101, the temperature control unit TIC controls the valve V3.
Can be increased. Since the amount of steam flowing through the pipe P3 can be increased by increasing the opening degree of the valve V3, it is possible to further promote heat exchange between water and steam flowing from the pipe P2 into the plate heat exchanger 300. it can. Therefore, the temperature of the hot water flowing through the pipe P5 can be increased, and the heated hot water is poured from the injection unit 107 into the extraction chamber 101. In addition, the temperature of the hot water flowing through the pipe P5 can be confirmed by the temperature sensor S2. The hot water whose temperature has risen is
, The temperature of the space where the gas in the extraction chamber 101 exists can be increased.
The pressure in the extraction chamber 101 can be increased.

When the pressure in the extraction chamber 101 is to be increased, the valve V is controlled by the pressure control unit PIC.
1 can be closed, and nitrogen gas can be charged into the extraction chamber 101 from the nitrogen gas charging section 115. In addition,
The pressure in the pipe P6 can be checked by the pressure sensor S3. By filling the extraction chamber 101 with nitrogen gas from the nitrogen gas filling unit 115, the pressure in the extraction chamber 101 can be increased.

When increasing the pressure in the extraction chamber 101,
When the pressure in the extraction chamber 101 is increased in a relatively short time, the pressure is increased by the pressure control unit PIC. When the pressure in the extraction chamber 101 is increased while the level of the molten metal in the extraction chamber 101 is increased, the pressure is increased by the flow rate control unit FIC. When the pressure inside the extraction chamber 101 is increased while the temperature inside the extraction chamber 101 is increased, the temperature control unit TIC
To increase the pressure.

On the other hand, when decreasing the pressure in the extraction chamber 101, for example, the opening of the valve V2 can be reduced by the flow control unit FIC. By reducing the opening degree of the valve V2, the flow rate of water flowing in the pipe P2 decreases. The degree of decrease in the flow rate of water flowing in the pipe P2 can be recognized by the flow rate sensor S1 provided in the pipe P2. When the flow rate of the water flowing in the pipe P2 decreases, the injection chamber 107 is moved from the injection section 107 to the extraction chamber 101.
As a result, the amount of hot water injected into the chamber decreases, and as a result, the space in the extraction chamber 101 where the gas is present expands, so that the pressure in the extraction chamber 101 can be reduced. As described above, the control for decreasing the pressure in the extraction chamber 101 by reducing the hot water level in the extraction chamber 101 and increasing the gas space in the extraction chamber 101 is not batch-type extraction, This can be performed in a continuous extraction in which a fixed amount of hot water is discharged from the discharge unit 108 while a fixed amount of hot water is poured from the injection unit 107.

When decreasing the pressure in the extraction chamber 101, the temperature control unit TIC controls the valve V3.
Can be reduced. Since the amount of steam flowing through the pipe P3 can be reduced by reducing the opening of the valve V3, the amount of heat exchange between water and steam flowing from the pipe P2 into the plate heat exchanger 300 can be reduced. it can. Therefore, the temperature rise of the hot water flowing through the pipe P5 can be suppressed. In addition,
The temperature of the hot water flowing through the pipe P5 can be confirmed by the temperature sensor S2. Hot water whose temperature rise has been suppressed is the extraction chamber 1
When the gas is poured into the extraction chamber 101, the temperature in the space where the gas in the extraction chamber 101 is present can be suppressed from rising, so that the pressure in the extraction chamber 101 can be reduced. As described above, the control of decreasing the pressure in the extraction chamber 101 by lowering the temperature in the extraction chamber 101 and suppressing the degree of expansion of the gas in the extraction chamber 101 is not a batch-type extraction but a constant. Injection unit 10
This can be performed in a continuous extraction in which a certain amount of hot water is simultaneously discharged from the discharge section 108 while pouring from the same.

When the pressure in the extraction chamber 101 is decreased, the pressure V is controlled by the pressure control PIC.
Can be increased. The extraction chamber 101
When the internal pressure is decreased, the nitrogen gas is not charged from the nitrogen gas charging unit 115. The pressure in the pipe P6 can be checked by the pressure sensor S3.
Since the gas existing in the extraction chamber 101 is released to the outside from the pipe P6, the pressure in the extraction chamber 101 can be reduced.

When reducing the pressure in the extraction chamber 101,
When the pressure in the extraction chamber 101 is reduced in a relatively short time, the pressure is reduced by the pressure control PIC. When the pressure in the extraction chamber 101 is reduced while the level of the molten metal in the extraction chamber 101 is lowered, the pressure is reduced by the flow rate control FIC. When the pressure in the extraction chamber 101 is decreased while the temperature in the extraction chamber 101 is decreased, the pressure is reduced by the temperature control TIC.

(Extraction of Tea) The beverage extraction device according to the present invention can be used not only for extracting coffee beans but also for extracting tea.

The extraction of tea is performed according to the following procedure. That is, first, the amount of tea leaves used for extraction is measured by the load cell. Various kinds of tea leaves can be used, but in this embodiment, Japanese tea leaves were used. Then, the tea leaves are put into the extraction chamber 1 through the input port 103.
01. The tea leaves placed in the extraction chamber 101 are placed on the filter 106 in a substantially mountain shape. When the inlet 103 containing the tea leaves is closed, the extraction chamber 101 is closed. Since the extraction chamber 101 can be closed,
The inside of the extraction chamber 101 can be brought into a high pressure state.

Next, the lifting / lowering agitating device 102 is operated, and the bean leveling blades 105 are lowered in accordance with the height of the introduced tea leaves. After the bean leveling blade 105 has descended to a predetermined height, the height of the tea leaf placed on the filter 106 can be made constant by gently rotating the bean leveling blade 105 several times.

Next, the lifting / lowering agitator 102 is operated again to raise the rotary shower nozzle 104 to a predetermined height. Then, the hot water is discharged from the plurality of holes provided in the rotary shower nozzle 104 while rotating the rotary shower nozzle 104. The temperature of hot water used for extraction in tea extraction can be set to 40 to 80 ° C, and particularly preferably set to 60 ° C. Since the rotary shower nozzle 104 has risen to a predetermined height, the hot water can be uniformly poured down onto the tea leaves.

The temperature of the gas existing in the extraction chamber 101 rises as the extraction chamber 101 is filled with hot water. As the volume of the gas present in the extraction chamber 101 expands, the pressure in the extraction chamber 101 increases. By setting the pressure in the extraction chamber 101 to a pressure higher than the atmospheric pressure, the degree of penetration of hot water into the tea leaves placed on the filter 106 can be increased.
In addition, by setting the pressure in the extraction chamber 101 to a pressure higher than the atmospheric pressure, the permeation of hot water into the tea leaves placed on the filter 106 can be achieved in a short time. In the tea extraction process, the pressure in the extraction chamber 101 is set to 0.1 to 0.1.
5MPa can be set, especially 0.24M
It is preferable to set to Pa. Since hot water can be permeated into tea leaves in a short time, extraction can be performed in a relatively short time, and unnecessary components such as astringency are not extracted.

By continuing to supply hot water from the rotary shower nozzle 104, the hot water flows down the entire tea leaves placed on the filter 106 evenly. When the hot water flows down evenly over the tea leaves, an extract containing the umami component extracted from the tea leaves is obtained. The extract containing the umami component is supplied to the filtrate receiver 116 which also serves as a lower lid.
Will be stored.

By continuing to supply hot water from the rotary shower nozzle 104, hot water can be filled up to the upper surface of the tea leaves placed on the filter 106. Filter 1
By filling the hot water up to the upper surface of the tea leaf placed on 06, the umami component can be sufficiently extracted from the tea leaf.

When the hot water is filled up to a predetermined height of the upper surface of the tea leaves, the hot water supply from the rotary shower nozzle 104 is stopped. Although it is possible to keep the state where the hot water is filled up to the height of the upper surface of the tea leaves for a predetermined time, if it is kept too long, undesired components such as astringent components are extracted from the tea leaves. In the beverage extraction device according to the present invention, since the extraction chamber 101 is maintained at a pressure higher than the atmospheric pressure in the extraction process, the extraction liquid extracted from the discharge unit 108 as soon as the hot water is filled up to the height of the upper surface of the tea leaves. After the water is discharged, or after a state in which the hot water is filled up to the height of the upper surface of the tea leaves for a short time, the extracted liquid is discharged from the discharge unit 108. As described above, even if the time required for the extraction step is shorter than before, the extraction of the umami component from the tea leaves is performed accurately, and the extraction of the astringent component can be suppressed. The extracted liquid is discharged from the discharge unit 108.

[0055]

EXAMPLES (Example 1) The amount of ground coffee beans was measured with a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set at 125 ° C. In the extraction step for extracting coffee, the temperature in the extraction chamber 101 was 125 ° C. The amount of hot water used for extraction was set at 1000 liters. In the extraction step, the pressure in the extraction chamber 101 was set to be 0.32 MPa. Hot water supply time was 6 minutes. Here, the hot water supply time refers to a time during which hot water is injected from the injection unit 107 into the extraction chamber 101. The extraction in Example 1 was performed with a holding time of 0 minutes. That is, depending on the extraction, there is an extraction method in which holding is performed in which hot water is immersed in the placed coffee beans for a certain period of time, and after sufficient extraction is performed, the extracted extract is discharged from the discharge unit 108. In the first embodiment, the time for performing such holding is set to 0. The discharge time was 7 minutes and 30 seconds. Here, the discharging time means that the hot water injected from the injection unit 107 comes into contact with the coffee beans, and after the elapse of the holding time, most of the hot water used for extraction is extracted as a liquid.
8 to the time when it is discharged.

The concentration was determined by measuring the extracted coffee extract with a Brix meter. The concentration was 6.4 Brix. The obtained coffee extract was 72
It was 9.8 kg. The solids recovery rate was 23.35.
%Met.

Example 2 The amount of ground coffee beans was measured using a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set at 125 ° C. In the extraction step for extracting coffee, the temperature in the extraction chamber 101 was 110 ° C. The amount of hot water used for extraction was set at 1000 liters. In the extraction step, the pressure in the extraction chamber 101 was set to be 0.32 MPa. Hot water supply time was 6 minutes. The extraction in Example 2 was performed for a retention time of 10 minutes. The discharge time was 7 minutes and 30 seconds.

The concentration was determined by measuring the extracted coffee extract with a Brix meter. The concentration was 7.0 Brix. Also, the obtained coffee extract was 76
It was 5.8 kg. The solids recovery rate is 26.8%
Met.

Comparative Example 1 The amount of ground coffee beans was measured using a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set to 100 ° C. In the extraction step for extracting coffee, the temperature in the extraction chamber 101 was 71 ° C. The amount of hot water used for extraction was set at 1000 liters. In the extraction step, the pressure in the extraction chamber 101 was set to be 0.1 MPa, that is, the atmospheric pressure. Hot water supply time was 6 minutes.
The extraction in the comparative example was performed with a holding time of 0 minute. The discharge time was 7 minutes and 30 seconds.

The concentration was determined by measuring the extracted coffee extract with a Brix meter. The concentration was 4.3 Brix. The obtained coffee extract was 83
It was 8.4 kg. The solids recovery rate is 18.0%
Met.

Example 1, Example 2, and Comparative Example 1
Are shown in Table 1 below. In Example 1, Example 2, and Comparative Example 1, the discharge time, that is, the time required for discharge, was common to 7.5 minutes, respectively. However, in Example 1 and Example 2, the pressure in the extraction chamber was as high as 0.32 MPa. In Example 2, the holding time was lengthened, while in Comparative Example 1, the pressure in the extraction chamber was kept at 0.1 MPa, that is, under atmospheric pressure. For this reason, the concentration of the extract and the solids recovery rate according to Example 1 and Example 2 are higher than the concentration and the solids recovery of the extract according to Comparative Example. The concentration and the solid content recovery rate of the extract according to Example 1 are higher than those in Example 1. Therefore, by maintaining the pressure of the extraction chamber under high pressure conditions in the extraction step, an extract having a higher concentration and a higher solids recovery rate than that obtained by extraction under atmospheric pressure conditions can be obtained, and the same high pressure conditions can be obtained. Even if the retention time is longer, an extract having a higher concentration and a higher solids recovery rate can be obtained. Therefore, it is considered that the extraction time can be shortened as compared with the atmospheric pressure condition when the concentration and the solid content recovery rate are kept the same by maintaining the high pressure condition.

[0062]

[Table 1]

(Results of Sensory Test) The coffee extract according to Example 1 described above and the coffee extract according to Comparative Example 1
Were subjected to a taste sensory test by 10 trained sensory testers. As a result of the sensory test, 3 testers felt that the coffee extract according to Comparative Example 1 was more delicious.
Was a name. The reason is that there is bitterness, taste is too strong,
It was sour. On the other hand, seven testers felt that the coffee extract method according to Example 1 was delicious. The reasons were: rich aroma, mellow taste, easy-to-drink and refreshing aftertaste, good bitterness, and clear but full body.

Example 3 The amount of green tea leaves was measured using a load cell, and 60 kg of green tea leaves were used. Injection unit 10
The hot water temperature poured into the extraction chamber 101 from 7 is 60 ° C.
Set to. In the extraction step of extracting green tea leaves,
The temperature in the extraction chamber 101 was 60 ° C. The amount of hot water used for extraction was set at 1500 liters. In the extraction step, the pressure in the extraction chamber 101 was set to be 0.24 MPa.

The concentration of the extracted green tea extract was determined by measuring with a Brix meter. The concentration was 1.5 Brix. The obtained green tea extract was 1204 liters. The solids recovery was 30.1%.

Comparative Example 2 The amount of green tea leaves was measured using a load cell, and 60 kg of green tea leaves were used. Injection unit 10
The hot water temperature poured into the extraction chamber 101 from 7 is 60 ° C.
Set to. In the extraction step of extracting green tea leaves,
The temperature in the extraction chamber 101 was 60 ° C. The amount of hot water used for extraction was set at 1500 liters. In the extraction step, the pressure in the extraction chamber 101 was set to be 0.1 MPa.

The concentration was determined by measuring the extracted green tea extract with a Brix meter. The concentration was 1.4 Brix. The obtained green tea extract was 1204 liters. The solids recovery was 28.1%.

Table 2 below shows the results of Example 3 and Comparative Example 2 described above. The solids recovery of the extract according to Example 3 was higher than the solids recovery of the extract according to Comparative Example 2. Therefore, comparing the case of extraction under atmospheric pressure conditions and the case of extraction under high pressure conditions, if the extraction time is the same, it is possible to extract more umami components of tea leaves under high pressure conditions Is understood. Further, by maintaining the pressure of the extraction chamber under high pressure conditions in the extraction step, it is possible to shorten the extraction time required for extraction while maintaining the same concentration as compared with the case of extraction under atmospheric pressure conditions. It is possible.

[0069]

[Table 2]

(Results of Sensory Test) A taste sensory test was performed on the green tea extract of Example 3 and the green tea extract of Comparative Example 2 by ten trained sensory testers. As a result of the sensory test, three testers felt that the green tea extract according to Comparative Example 2 was more delicious.
The reason was simple, astringent, and easy to drink. On the other hand, seven testers felt that the green tea extract according to Example 3 was more delicious. The reason was that the flavor was rich, the taste was mellow, the fragrance was good, and the taste was clear with little astringency.

Example 4 The amount of ground coffee beans was measured using a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set at 125 ° C. Extraction chamber 1 in the extraction process for extracting coffee
The temperature in 01 was 125 ° C.

The amount of hot water used for extraction was set at 1000 liters. In the extraction process, the pressure in the extraction chamber was 0.3
It was set to be 2 MPa. Hot water supply time was 6 minutes.

At the same time as the hot water supply was completed, the extract was discharged. When the liquid level sensor S4 of the filtrate receiver 116 detects a decrease in the liquid level, the exhaust valve V5 is opened to discharge carbon dioxide gas and other gases in the filtrate receiver. The exhaust valve V5 was adjusted so that the pressure of the filtrate receiver became 0.12 MPa.

The hot water poured at a high pressure in the extraction chamber flows down to the low pressure filtrate receiver, and the surface of the raw material exposed above the hot water surface is compressed at a high pressure, and the hot water inside the raw material also flows down to the filtrate receiver. Then, it was sent to the extract receiving tank by the pump 400. The discharge was completed when the target amount of the extract flowed into the extract liquid receiving tank. The time until the discharge was completed was 7.5 minutes. By discharging in a short time, a high-quality extract could be obtained.

Comparative Example 3 The amount of ground coffee beans was measured using a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set at 125 ° C. Extraction chamber 1 in the extraction process for extracting coffee
The temperature in 01 was 125 ° C.

The amount of hot water used for extraction was set at 1000 liters. In the extraction step, the pressure in the extraction chamber is set to 0.
It was set to be 32 MPa. Hot water supply temperature was 6 minutes.

At the same time as the hot water supply was completed, the extract was discharged. Two minutes after the start of dispensing, the liquid level sensor S4 of the filtrate receiver 116 detected a decrease in the liquid level, and the operation of the pump 400 was stopped. The carbon dioxide and other generated gas contained in the coffee beans placed on the filter 106 flow into the filtrate receiver, the volume of the carbon dioxide and other generated gas occupying the filtrate receiver increases, and the pressure becomes zero. .31 MPa. The pressure difference with the extraction chamber 101 almost disappeared, the flow of the extraction liquid stopped, and most of the hot water poured into the extraction chamber 101 remained without being discharged. After 30 minutes, the coffee beans were agitated and hot water was forcibly discharged, but the quality of the extract was unacceptable.

Comparative Example 4 The amount of ground coffee beans was measured using a load cell, and 200 kg of coffee beans were used. Coffee beans used were standard beans. The temperature of hot water supplied from the injection unit 107 into the extraction chamber 101 was set at 125 ° C. In the extraction step for extracting coffee, the temperature of the extraction chamber 101 was 125 ° C.

The amount of hot water used for extraction was set at 1000 liters. In the extraction step, high-pressure air was supplied into the extraction chamber, and the pressure was set to 0.5 MPa. Hot water supply time was 6 minutes. The liquid was dispensed at the same time as the hot water supply was completed. When the liquid level sensor S4 of the filtrate receiver 116 detects a decrease in the liquid level, the exhaust valve V5 is opened to discharge carbon dioxide gas and other gases in the filtrate receiver. The exhaust valve V5 was adjusted so that the pressure of the filtrate receiver became 0.1 MPa.

The hot water poured at a high pressure in the extraction chamber flows down to the low pressure filtrate receiver, and the surface of the raw material exposed above the surface of the hot water is compressed at a high pressure, and the liquid inside the raw material also flows down to the filtrate receiver. Then, it was sent to the extract receiving tank by the pump 400.

When the target amount of the extract has flowed into the liquid receiving tank, the discharge is completed. 2.5 hours to complete discharge
Minutes.

After the discharge was completed, the filtrate receiver 116 was opened by the lower lid opening and closing device 112, and the raw material residue on the filter 106 was dropped. The wire mesh of the filter 106 extended in the direction of receiving the filtrate at a large differential pressure generated in the extraction step, and the mesh became large or a part of the mesh was broken.

Filter 1 was added to the extract in the liquid receiving tank.
The fine raw material powder passed through a wire mesh of No. 06 was included, and the quality was unacceptable.

[0084]

[Table 3]

It should be noted that the embodiments and examples disclosed this time are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the description above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

[0086]

The beverage extraction apparatus according to the present invention can maintain the pressure in the extraction chamber where the extraction is performed by the pressure control unit at a high pressure in the extraction step of extracting the raw material with the processing liquid, so that it is higher than before. Extraction of raw materials can be performed in a short time. Since the extraction of the raw material can be performed in a shorter time as compared with the related art, the extraction of the astringent component caused by the long-time extraction can be suppressed extremely efficiently. Further, in the beverage extraction device according to the present invention, the pressure in the extraction chamber can be maintained at a high pressure in the extraction step, so that the components contained in the raw materials can be extracted more efficiently than in the past. As described above, when the beverage extraction device according to the present invention is used for extracting a coffee extract, a brix, that is, a coffee extract that can take a large amount of components contained in coffee, and has a good aroma and a good bite. Could be extracted. In addition, by extracting the coffee extract in a short time, it is possible to prevent the coffee extract from containing unpleasant tastes, astringency, and the like. The beverage brewing apparatus according to the present invention is suitable for, for example, espresso coffee extraction because it can be brewed instantaneously at high temperatures. Furthermore, when using the beverage extraction device according to the present invention and performing extraction at high temperature and high pressure, when discharging the extracted liquid from the extraction chamber, between the high pressure side extraction chamber and the low pressure side filtrate receiver. The raw material is compressed by the generated differential pressure, and the residual liquid inside the raw material can be collected. The beverage extraction device according to the present invention can be used not only for extracting coffee, but also for extracting tea beverages such as green tea, and the benefits of the present invention are immense.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating a beverage extraction device according to the present invention.

FIG. 2 is a diagram illustrating a beverage extraction device according to the present invention.

[Explanation of symbols]

REFERENCE SIGNS LIST 100 Beverage extraction device, 101 extraction chamber, 102 elevating / lowering type stirring device, 103 inlet, 104 rotating shower nozzle, 105 bean leveling blade, 106 filter, 107
Injection unit, 108 discharge unit, 109 waste receiving hopper, 110 filter cleaning device, 111 conveyor,
112 lower lid opening / closing device, 113 CIP cleaning liquid injection unit,
114 hot water injection part, 115 nitrogen gas filling part, 116
Filtrate receiver, 117 lower opening, 118 upper opening, 119 upper lid, 120 rotating shaft, 121 D / P cell, 200,400 pump, 300,500 plate heat exchanger.

Claims (3)

[Claims] 1. An extraction chamber capable of producing an extract by extracting a raw material with a processing liquid, a filter covering an opening at a lower surface of the extraction chamber, and an extract located below the filter and temporarily extracting the extract. A liquid reservoir for temporarily storing the liquid, an upper lid for sealing the upper opening of the extraction chamber, an injection portion for injecting the processing liquid into the extraction chamber, and discharging the extracted liquid from the filtrate receiver. A beverage extraction device having a pressure control unit capable of maintaining the inside of the extraction chamber under high pressure. 2. The beverage brewing apparatus according to claim 1, wherein the pressure control unit can control the pressure in the brewing chamber to 0.2 to 0.5 MPa. 3. The pressure control section according to claim 1, wherein, in an extraction step of extracting the raw material with a processing liquid, a pressure difference between an upper part and a lower part of a raw material layer, which is a raw material layer placed on the filter, is reduced to zero. .1 to 0.3 MPa.
A beverage brewing device as described in the above.