JP2013252083A - Method for extracting coffee - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method by which a coffee beverage can be extracted uniformly without allowing unfavorable ingredients to be contained upon extraction.SOLUTION: Roasted coffee beans 8 are crushed and placed in an extraction tank 1, and water is sprinkled to extract a coffee beverage. Water of 3,000-10,000 L volume at 20-99°C is sprinkled in the form of water drops, each having a diameter of 50-200 μm, over 200-700 kg of the coffee beans 8 which are crushed into an average particle size of 1.10-1.40 mm, and is allowed to fall freely through a layer of the coffee beans 8 placed in the extraction tank 1 in 2-16 min to obtain a coffee extraction liquid.

Description

  The present invention relates to a coffee extraction method.

  Conventionally, as an industrial coffee extraction method, roasted coffee beans are crushed and stored in an extraction tank, and water is sprayed from above the coffee beans to infiltrate the coffee beans to extract a coffee beverage. It has been known.

  In the conventional method, the water is usually ejected from a shower nozzle, and the water droplet has a diameter of about 450 to 550 μm. Water droplets having a diameter in the above range are spread on a layer of coffee beans accommodated in the extraction tank, and when the extracted coffee beverage is taken out from the bottom of the extraction tank, the water drops flowing down the coffee bean layer Therefore, there is a problem that a certain path is formed. When a path through which the water droplets flow down is formed in the coffee bean layer, the coffee beverage is extracted only from a portion along the path, and cannot be uniformly extracted from the entire coffee bean layer. Occurs.

  Thus, when water is distributed to the layer of coffee beans stored in the extraction tank, the water is temporarily stored in the storage tank, and the entire layer of coffee beans is immersed under the level of the water. Is known (see, for example, Patent Document 1). By doing in this way, a coffee drink can be extracted uniformly from the whole layer of the coffee beans.

JP 2002-320550 A

  However, in the conventional method, the astringency component / sour component from the coffee bean by the impact caused by the water droplet having the diameter in the above range being distributed and the water pressure caused by being immersed under the surface of the water. There is an inconvenience that undesired components such as are also extracted.

  Therefore, the present invention is not preferable when such inconvenience is solved and roasted coffee beans are crushed and stored in an extraction tank, and water is sprayed from above the coffee beans to extract a coffee beverage. It aims at providing the method which can be extracted uniformly, without including a component.

  In order to achieve such an object, the coffee extraction method of the present invention pulverizes roasted coffee beans, accommodates them in an extraction tank, distributes water from above the coffee beans, and infiltrates the coffee beans. In the coffee extraction method of extracting a coffee beverage and taking out the coffee beverage from the bottom of the extraction tank, the average particle size indicated as the average value of the largest ones connecting the vertices of ground coffee beans is 1. With respect to coffee beans having a mass in the range of 200 to 700 kg crushed so as to be in the range of 10 to 1.40 mm, water having a temperature in the range of 20 to 99 ° C. in a volume in the range of 3000 to 10,000 liters and 50 to Distribute as water droplets with a diameter in the range of 200 μm and let the coffee bean layer contained in the extraction tank drop naturally in a time in the range of 2 to 16 minutes to obtain a coffee extract. The features.

  In the coffee extraction method of the present invention, water having a temperature in the range of 20 to 99 ° C. is distributed as water droplets having a diameter in the range of 50 to 200 μm on the coffee bean layer accommodated in the extraction tank. In this way, the water flows uniformly through the gap between the ground coffee beans without forming a specific path to the entire layer of the coffee beans. At this time, the water is naturally dropped without being stored in the extraction tank, so that a coffee beverage can be uniformly extracted from the coffee bean layer without containing undesirable components.

  When the diameter of the water droplet exceeds 200 μm, a certain path is formed when the water droplet flows down the coffee bean layer, and the coffee beverage cannot be uniformly extracted from the coffee bean layer. On the other hand, it is technically difficult to make the diameter of the water droplets less than 50 μm.

  Further, if the temperature of the water is less than 20 ° C., a coffee beverage cannot be uniformly extracted from the coffee bean layer. Is extracted.

  When the water is applied to the coffee bean layer, the coffee beans need to be crushed so that the average particle diameter is in the range of 1.10 to 1.40 mm. For a mass in the range of 700 kg, it is necessary to distribute at a volume ratio in the range of 3000 to 10000 liters and to pass the layer of coffee beans in a time in the range of 2 to 16 minutes.

  When the average particle diameter of the coffee beans is less than 1.10 mm, the mass exceeds 700 kg, and the volume of water to be distributed exceeds 10,000 liters, the time for water to pass through the layer of coffee beans exceeds 16 minutes. Thus, a coffee beverage containing unfavorable components such as astringent components and sour components is extracted.

  On the other hand, when the average particle diameter of the coffee beans exceeds 1.40 mm, the mass is less than 200 kg, and the volume of water to be distributed is less than 3000 liters, the time for water to pass through the coffee bean layer is 2 Therefore, the coffee beverage cannot be uniformly extracted from the coffee bean layer.

  Moreover, in the coffee extraction method of this invention, it is preferable that the said water drop is provided with the diameter of the range of 80-120 micrometers. When the diameter of the water droplets exceeds 120 μm, a certain path is formed when the water droplets flow down the coffee bean layer, and it may not be possible to uniformly extract the coffee beverage from the coffee bean layer. If it is less than 80 μm, the amount of water lost by evaporation may be excessive.

  Further, in the coffee extraction method of the present invention, the water is added to 3500 to the coffee beans having a mass in the range of 300 to 600 kg pulverized so that the average particle diameter is in the range of 1.25 to 1.35 mm. It is preferable to distribute at a volume ratio in the range of 8000 liters and naturally drop the coffee bean layer accommodated in the extraction tank in a time in the range of 5 to 12 minutes to obtain a coffee extract.

  When the average particle size of the coffee beans is less than 1.25 mm, the mass exceeds 600 kg, and the volume of water to be distributed exceeds 8000 liters, the time for water to pass through the layer of coffee beans exceeds 12 minutes. Thus, coffee beverages containing unfavorable components such as astringent components and sour components may be extracted.

  On the other hand, when the average particle diameter of the coffee beans exceeds 1.35 mm, the mass is less than 300 kg, and the volume of water to be distributed is less than 3500 liters, the time for water to pass through the layer of coffee beans is 5 The coffee beverage may not be uniformly extracted from the coffee bean layer.

Explanatory sectional drawing which shows the coffee extraction method of this invention.

  Next, embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

  The coffee extraction method of this embodiment is performed using the extraction tank 1 shown in FIG. The extraction tank 1 includes a bottom surface 2 bulging downward in a hemispherical shape, and a cylindrical main body 3 rising from the bottom surface 2. Part 5 is provided.

  An extraction conduit 6 for taking out the extracted coffee beverage is connected to the bottom surface 2, and an 80 mesh net 7 is provided between the bottom surface 2 and the main body 3, and is crushed on the net 7. Coffee beans 8 are placed. Further, a water conduit 9 is provided in the center of the main body 3 so as to supply water to be distributed to the coffee beans that are suspended from the top surface 4 and placed on the net 7, and the water conduit 9 has a plurality of branch pipes at the bottom thereof. While branching to 9a, a shower nozzle 10 is connected to the tip of each branch pipe 9a.

  In the coffee extraction method of the present embodiment, first, coffee beans roasted to a desired roasting degree have an average particle size of 1.10 to 1.40 mm, preferably 1.25 to 1.35 mm, by a known method. Grind to be in the range of. In addition, the said average particle diameter means the average value of the largest thing among the lengths which connect each vertex of the ground coffee bean.

  Next, the lid portion 5 of the extraction tank 1 is opened, and the coffee beans 8 crushed as described above are charged so as to have a mass of 200 to 700 kg, preferably 300 to 600 kg, for example, 500 kg. Place on top. The input coffee beans 8 form a layer on the net 7 so that the upper surface becomes flat.

  Next, water in the range of 20 to 99 ° C., for example, 95 ° C., is sprayed from the shower nozzle 10 to the coffee beans 8 through the water conduit 9 and the branch pipe 9a without causing the water to stay in the extraction tank 1. It is allowed to fall naturally and the extracted coffee beverage is taken out from the take-out conduit 6. At this time, the diameter of water droplets to be distributed as described above is 50 to 200 μm, preferably 80 to 120 μm, for example, 100 μm. For example, FogJet (registered trademark), which is a fine spray nozzle and a wide-angle spray manufactured by Spraying Systems Japan Co., Ltd., can be used as the shower nozzle 10 having the diameter of the water droplet within the above range.

  The water has a volume in the range of 3000 to 10000 liters for coffee beans 8 with a mass in the range of 200 to 700 kg, preferably a volume in the range of 3500 to 8000 liters with coffee beans 8 in the range of 300 to 600 kg. Then, for example, the coffee beans 8 having a mass of 500 kg are distributed in a volume of 6000 liters. As a result, the water is allowed to pass through the layer of coffee beans 8 in a time in the range of 2 to 16 minutes, preferably 5 to 12 minutes, for example 5 minutes.

  In this embodiment, for example, 6000 liters of 95 ° C. water is spread on 500 kg of coffee beans 8 pulverized to an average particle diameter of 1.30 mm, and the layer of coffee beans 8 is allowed to pass through in 5 minutes. A coffee beverage can be obtained by allowing the water to fall naturally without retaining it. At this time, according to the coffee extraction method of the present embodiment, it is possible to uniformly extract a coffee beverage while suppressing the extraction of undesirable components such as astringency and sourness from the coffee beans 8.

  Next, the components of the coffee beverage (Example) obtained by the extraction method of the present embodiment were measured by a taste sensor (manufactured by Alpha Moss Japan Co., Ltd.). Moreover, the component of the coffee drink (comparative example) obtained by carrying out exactly the same as the extraction method of this embodiment except having made the diameter of the water droplet distributed about 500 micrometers was measured with the said taste sensor, and was compared with the Example.

  According to the taste sensor, it is possible to detect and measure a sour component as an undesirable component contained in the coffee beverage. As a result, the acidity of the coffee beverage of the example is 0.49 mg / g as the content of the sour component, the coffee beverage of the comparative example is 0.56 mg / g, and the coffee beverage of the example is an unfavorable component such as acidity. It is clear that the extraction is uniform while suppressing the extraction of.

  DESCRIPTION OF SYMBOLS 1 ... Extraction tank, 8 ... Coffee beans, 10 ... Shower nozzle.

Claims (3)

  The roasted coffee beans are pulverized and stored in an extraction tank, water is distributed from above the coffee beans to infiltrate the coffee beans to extract a coffee drink, and the coffee drink is extracted from the bottom of the extraction tank. In the coffee extraction method to be taken out, 200 to 200 grinded so that the average particle diameter shown as the average value of the longest length connecting the vertices of the ground coffee beans is in the range of 1.10 to 1.40 mm. For coffee beans having a mass in the range of 700 kg, water having a temperature in the range of 20 to 99 ° C. is distributed as water droplets having a diameter in the range of 50 to 200 μm at a volume ratio in the range of 3000 to 10,000 liters, and the extraction is performed. A coffee extraction method, wherein a coffee bean liquid is obtained by allowing a coffee bean layer accommodated in a tank to fall naturally in a time range of 2 to 16 minutes.   The coffee extraction method according to claim 1, wherein the water droplet has a diameter in the range of 80 to 120 μm.   The coffee extraction method according to claim 1 or 2, wherein the coffee beans having a mass in a range of 300 to 600 kg pulverized so that the average particle diameter is in a range of 1.25 to 1.35 mm, Water is distributed at a volume ratio in the range of 3500 to 8000 liters, and the coffee bean layer accommodated in the extraction tank is naturally dropped in a time in the range of 5 to 12 minutes to obtain a coffee extract. Coffee extraction method.