JP5565896B2 - Extract extraction apparatus and extract production method - Google Patents

Description

The present invention relates to a device for extracting an aroma component / extract from a material to be extracted containing a flavor component and a method for producing the extract . More specifically, the present invention relates to an extraction apparatus suitable for producing tea extracts such as green tea, oolong tea, black tea, and extracts for coffee beverages, and a method for producing the extract .

  There has been a demand for an extraction apparatus that collects necessary fragrance components contained in raw materials such as coffee beans and can industrially mass-produce a high-quality extract with good taste and flavor. However, when extracting with hot water on an industrial scale, the hot water and the beans (ground product) are in contact with each other for a long time, and the extracted liquid is kept at a high temperature. There is a problem that oxidation easily occurs due to the presence of oxygen. That is, the taste and aroma tend to deteriorate. In addition, oxygen mixed in tea drinks such as coffee, green tea, barley tea or seasoning liquids such as dashi juice oxidizes the components contained in coffee, etc., causing damage to the original color, taste or aroma Therefore, in the extraction process, it is common to perform vacuum deaeration to remove dissolved oxygen by making the inside of the container negative pressure with a vacuum pump, but in the conventional vacuum deaeration system, in addition to the removal of dissolved oxygen, There is a problem that preferred fragrance components that evaporate at a low temperature are easily removed, and the quality of coffee and the like deteriorates.

  Therefore, by providing a condenser capable of setting the condensation temperature in two or more stages in series with respect to the extractor, by arbitrarily setting the condensation temperature of the plurality of condensers according to the boiling point of each scent component, An extraction device has been proposed that aims to enable collection and collection of multiple scent components without losing them, to exclude unpleasant scent components, and to selectively collect only the necessary scent components. (Patent Document 1).

  In this conventional extraction apparatus, the processing liquid is poured into the raw material placed on the filter in the extraction container under a pressure higher than the atmospheric pressure, and the raw material is extracted with the processing liquid. Then, only the extract is collected in the storage chamber while leaving the raw material residue on the filter. The scent component generated during the extraction process is sucked by the vacuum pump after the extraction process is completed, and is guided from the upper part of the extraction container to the primary condenser and the secondary condenser. For example, the primary condenser and the secondary condenser adjust the condensation temperature of the primary condenser through which the scent component first passes, and then the secondary condenser through which the scent component passes. By adjusting the condensation temperature to a low level, the high-boiling point scent component is recovered by the primary condenser, and the low-boiling point scent component is recovered by the secondary condenser. As a result, it becomes possible to separate and collect more necessary scent components as compared with the conventional one-stage condenser, and it is possible to select and collect only the necessary scent components. It is intended to make it possible to industrially mass-produce a high-quality extract with a good taste and a good taste by making it easy to collect a preferred scent component that condenses in the region.

JP 2005-46681 A

  However, according to the conventional extraction device, in order to increase the extraction efficiency, by increasing the pressure in the extraction vessel above atmospheric pressure, the degree of penetration into the raw material of hot water or hot water is increased, and the raw material of hot water or hot water is reduced in a short time. I try to achieve penetration inside. And collection | recovery of a fragrance component must be performed by decompressing the inside of an extraction container with a vacuum pump and attracting | sucking to the condenser side after the extraction process performed under pressure. For this reason, a fragrance component is exposed to the presence of heat and oxygen for a long time, more easily oxidizes, and the taste and fragrance still tend to deteriorate. Furthermore, the scent component extracted from the raw material has a problem that the scent component is denatured by being steamed with hot water or warm water under a pressurized condition, and the scent of the raw material is impaired due to a strong steamy odor.

An object of this invention is to provide the extract extraction apparatus which can collect | recover the required aromatic components contained in the raw material for extraction containing flavor components, such as coffee beans, without impairing, and the manufacturing method of an extract . Another object of the present invention is to provide an extraction apparatus capable of industrially mass-producing a high-quality extract excellent in aroma and a method for producing the extract .

In order to achieve such an object, the extract extraction apparatus according to claim 1 is an extraction container for extracting aroma components from a raw material introduced by steam distillation by introducing steam from a steam blowing nozzle at the bottom, and extracting from the extraction container. A condenser that condenses the vapor generated to liquefy the distilled components, a storage tank that stores the distilled components recovered by the condenser, and a vacuum that depressurizes the extraction container through the condenser and the storage tank A steam supply system for supplying steam to the extraction container, and the steam blowing nozzle includes a baffle plate that prevents the sprayed steam from being directly blown to the raw material, or a direction toward the raw material; constant are those that opens the injection holes in different directions, the flow rate of the steam supply of the manufacturing steam supply system space velocity of the steam supply at the time of the extraction Der those controlled conditions that is, the extraction vessel is equipped with a drip nozzle for spraying hot water or hot water, thereby enabling performing the drip process continuously after the extraction of the aroma components by the steam distillation It is the extract extraction apparatus from the extraction object containing the flavor component which is a thing.

Here, in the extract extraction device of the present invention, the extraction container is provided with a pressure detector for detecting the pressure in the extraction container, and a pressure control valve provided in an exhaust system to which the vacuum pump is connected; The flow rate of the supply steam is controlled by a central processing unit that controls opening and closing of the flow rate control valve provided in the manufacturing steam supply system, and the flow rate of the supply steam is constantly measured in the manufacturing steam supply system. The central processing unit controls the opening and closing of the pressure control valve and the flow control valve so that the space velocity of the flow measured by the flow meter is controlled to be constant. It is preferable that

Moreover, in the extract extraction apparatus of this invention, it is preferable that the said extraction object is a tea leaf or coffee beans.

Moreover, in the extract extraction apparatus of this invention, it is preferable that the aromatic component obtained by the said steam distillation and the drip obtained by the said drip process are mix | blended in the system.

Moreover, in the extract extraction apparatus of this invention, it is preferable that the said space velocity is controlled uniformly within the range of 50 (1 / h)-450 (1 / h).

Next, the method for producing the extract of the present invention uses the extract extraction apparatus from the extraction target containing the flavor component of the present invention, and the pressure condition is in the range of -90 kPaG to -30 kPaG in terms of gauge pressure. The space velocity of the steam supplied from the steam supply system is constantly controlled within the range of 50 (1 / h) to 450 (1 / h) to extract the aroma component, and then the drip process is performed with hot water of 30 to 80 ° C. And the resulting aroma component and drip are blended.

According to the extract extraction apparatus and the extract production method of the present invention, the aromatic component is extracted in the reduced-pressure steam distillation, and at the same time it is led to the condenser to be condensed and recovered as a fragrant extract. Since it is difficult to oxidize under oxygen-free or low-oxygen concentrations, it is possible to prevent the fragrance component from being oxidized or altered by heat, and to obtain an industrially large amount of extract without impairing the fragrance.

  Furthermore, in the extract extraction apparatus of the present invention, if the supply steam flow rate is controlled by the central processing unit to supply the reduced pressure steam to the extraction container at a low and constant space velocity, the fragrance quality peculiar to the raw material is maintained. However, it is possible to extract a stable quality extract with a strong titer.

  Further, in the extract extraction apparatus of the present invention, the steam blown from the steam blowing nozzle is directly blown onto the raw material by installing a baffle plate and setting the direction of the injection hole, so that the raw material is locally steamed. And it can be extracted more homogeneously.

It is the schematic which shows one Embodiment of the extract extraction apparatus of this invention. It is a schematic structure figure showing one embodiment of an annular steam blowing nozzle, (A) is a top view and (B) is a front view. It is a schematic structure figure showing one embodiment of a counter arrangement type steam blowing nozzle, (A) is a top view and (B) is a front view. It is a schematic structure figure showing one embodiment of a steam blowing nozzle provided with a baffle plate, (A) is a top view and (B) is a front view.

  Hereinafter, the configuration of the present invention will be described in detail based on embodiments shown in the drawings.

  FIG. 1 shows an embodiment of the extract extraction apparatus of the present invention. The extract extraction apparatus includes an extraction container 1 for extracting aroma components from a raw material charged by vacuum steam distillation by introducing steam from a steam blowing nozzle 13 at the bottom, and condensing the steam extracted from the extraction container 1 to obtain distillation components. The condenser 2 to be liquefied, the storage tank 3 for storing the distilled components recovered by the condenser 2, the vacuum pump 4 for decompressing the inside of the extraction container 1 through the condenser 2 and the storage tank 3, and the extraction container 1 And a steam supply system for production 5 for supplying the reduced-pressure steam, and by controlling the supply steam flow rate of the production steam supply system 5, the aroma components are extracted by the reduced-pressure steam distillation under a constant space velocity. .

  The extraction container 1 includes a pressure detector 7 that detects the pressure in the extraction container 1, a pressure control valve 9 provided in an exhaust system 8 to which a vacuum pump 4 is connected, and a production steam supply system 5. The steam supply flow rate is controlled by a central processing unit 12 that controls the opening and closing of the flow rate control valve 11 provided in the system, and aroma components are extracted from the raw material by reduced-pressure steam distillation under the condition of a constant space velocity. Yes. The production steam supply system 5 is provided with a flow meter 10 that constantly measures the flow rate of the production steam, and the measured value is input to the central processing unit 12, and the increase / decrease amount of the supplied steam amount based on this value. Is obtained by the central processing unit 12.

  The extraction container 1 mainly includes a body portion 15 for depositing the raw material, an upper lid 18 provided with an inlet 16 for introducing the raw material and an extraction pipe 17, and a filter 19 for placing the raw material, and is opened and closed with respect to the body portion 15. It is comprised with the bottom cover 20 connected with possible. Here, the bottom lid 20 is connected to the trunk portion 15 through a support arm 21 and a hinge mechanism 22 so as to be opened and closed, and has a structure capable of discharging the raw material cake after obtaining the extract. It is opened and closed by the operation and is fixed to the body portion 15 by the lock mechanism 24. The bottom lid 20 is further provided with a steam blowing nozzle 13 for spraying the steam supplied from the production steam supply system 5 uniformly dispersed on the raw material, and a drain pipe 31 for taking out the extract as necessary. . The drainage pipe 31 is sealed by a gate valve 32 controlled by the central processing unit 12 except when draining, and the sealing performance of the extraction container 1 is ensured.

  The steam blowing nozzle 13 is preferably provided so as to be sprayed in a direction different from the direction toward the raw material once, avoiding the direct spraying of the steam 30 onto the raw material to be extracted. For example, as shown in FIG. 2, the steam 30 outlet is opened downward toward the bottom surface of the bottom cover 20, and the steam 30 is blown out in the direction opposite to the raw material and dispersed throughout the bottom cover 20 and then lifted. It is preferable to uniformly supply the entire raw material. The steam blowing nozzle 13 of the present embodiment has a plurality of injection holes in which the steam 30 introduced from one manufacturing steam supply system 5 is annularly formed by forming a plurality of injection holes downward in the annular tube material. From the same time. However, in some cases, one or a plurality of inverted J-shaped nozzles / tubes may be arranged on the bottom surface of the bottom cover 20 so that the nozzles are blown downward in the direction opposite to the filter 19. In this case, it is desirable to branch in advance from the production steam supply system 5 so that steam is blown out uniformly from the plurality of nozzles.

  Further, as shown in FIG. 3, the steam blowing nozzles 13 are arranged to face each other, and the jets of the steam 30 immediately after injection are collided with each other to be dispersed in the inner space of the bottom cover 20, and through the filter 19 to the whole area of the raw material. It is preferable to supply uniformly. In this case, it is desirable that there are at least two nozzles 13 arranged to face each other.

  Further, as shown in FIG. 4, by providing a baffle plate 14 that prevents the sprayed steam 30 from being directly blown to the raw material, the nozzle 13 made of a straight pipe is provided below the baffle plate 14 from the bottom surface of the bottom cover 20. Introduced and sprayed upward (toward the raw material) is spread while being counter-flowed by the baffle plate 14 so that it is uniformly distributed over the entire surface of the filter 19 and then supplied to the raw material. In this case, at least one steam blowing nozzle 13 is required, but preferably a plurality of sets of steam blowing nozzles 13 and baffle plates 14 are uniformly distributed. Of course, it is possible to dispose a set of baffle plates 14 and straight pipe steam blowing nozzles 13 in the center and disperse them in the periphery, but it is preferable to arrange about three sets at regular intervals as shown in the figure.

  The water vapor supplied from the production steam supply system is normally supplied stably at a constant space velocity. In the present invention, the supply flow rate of water vapor used for extraction of aroma components is usually from 50 (1 / h) to 450 (1 / h) in space velocity, and preferably from 50 (1 / h) in space velocity. 340 (1 / h), more preferably 50 (1 / h) to 280 (1 / h) in space velocity. If the space velocity is less than 50 (1 / h), it is not appropriate because it takes too much time to extract commercially, and if it takes too much time, the steamed scent becomes stronger and the freshness is weaker, which is not good. When the space velocity exceeds 450 (1 / h), the obtained fragrance component character is weak and the titer may be insufficient.

The extraction container 1 is provided with a drip nozzle 26 for spraying hot water or hot water as necessary, and continuously without oxygen or a very small amount of oxygen without introducing outside air after extraction of aroma components by supplying reduced-pressure steam. The drip process can be performed under the concentration. A raw material leveling plate 25 constituted by attaching one or more scraping plates is disposed at the lower end of the rotating shaft of the drip nozzle 26. The drip nozzle 26 is attached to the rotating shaft 29 together with the raw material leveling plate 25, and is structured such that the processing liquid can be distributed in the extraction container 1 like a shower while rotating. Incidentally, it is preferable to distribute the treatment liquid in terms of increasing the extraction efficiency, but the treatment liquid is not necessarily limited to the case of distribution. Further, the rotary shaft 29 that supports the drip nozzle 26 and the raw material leveling plate 25 is generally supported by a drive means 28 that incorporates a lift drive mechanism and a rotary drive mechanism, and rotates or lifts as required. Is provided. For example, warm water or hot water is preferably used as the treatment liquid for extracting the raw material.

  The warm water used in the present invention is usually 30 to 80 ° C, preferably 40 to 80 ° C, more preferably 50 to 80 ° C. When the temperature of the hot water is less than 30 ° C, the titer may be weak, and when the temperature of the hot water exceeds 80 ° C, the bitterness may be felt stronger.

  Further, a condenser 2, a storage tank 3, and a vacuum pump 4 are sequentially connected to an extraction pipe 17 provided on the upper lid 18 of the extraction container 1. The condenser 2 sets the temperature of the refrigerant introduced into the heat exchanger, thereby liquefying the volatile component and flavor component having an arbitrary condensation temperature and collecting them in the storage tank 3. Therefore, by setting the condensation temperature according to the boiling point of the scent component according to the component of the extract to be extracted, etc., the target scent component can be collected separately without escaping, and the unpleasant scent component can be recovered. It is also possible to exclude and collect only the necessary scent components. That is, the scent component generated during the extraction is sucked by the vacuum pump 4 and led to the condenser 2 from the upper part of the extraction container 1 to be condensed. Then, the liquefied scent component is collected in the storage chamber 3. Note that a branch pipe that is open to the outside and includes a pressure control valve 9 is connected to the exhaust system 8 that connects the vacuum pump 4 and the storage tank 3. Therefore, the decompression degree of the extraction container 1 can be adjusted by opening and closing the pressure control valve 9 by the central processing unit 12.

  In the present invention, extraction of aroma components is performed under reduced pressure. Although the degree of vacuum is not particularly limited, it is usually performed in a gauge pressure range of −90 kPaG to −30 kPaG, preferably in a gauge pressure range of −90 kPaG to −50 kPaG, more preferably in a gauge pressure range of −85 kPaG to It is performed in the range of −70 kPaG. When the degree of vacuum exceeds -90 kPaG by gauge pressure, the titer of the fragrance component may be weak, and when the degree of vacuum is less than -30 kPaG by gauge pressure, there is a possibility that sultry odor may occur. In the present invention, the gauge pressure means “atmospheric pressure standard”.

  Further, a filter 19 is provided on the upper portion of the bottom cover 20, and is provided so as to deposit the raw material put on it. Further, the bottom lid 20 of the extraction container 1 is provided with a drain pipe 31 for taking out the extract as necessary. The drainage pipe 31 is sealed by a gate valve 32 except when draining, and the sealing performance of the extraction container 1 is ensured. Therefore, when the processing liquid is distributed on the raw material placed on the filter 19, only the extraction liquid passes through the filter 19 and flows down to the bottom cover 20, and is guided to the storage chamber 3 via the drain pipe 31. It is burned. Incidentally, the gate valve 32 is opened and closed by a command from the central processing unit 12 according to a program.

Since it comprised as mentioned above, the pressure in the extraction container 1 is always detected with the pressure detector 7, and it can control to the always set pressure by controlling the pressure control valve 9 to a set pressure. Further, it is possible to always control the steam to a set flow rate with respect to an arbitrary pressure in the extraction container 1. Furthermore, the central arithmetic processing unit 12 can calculate the steam flow rate at which the space velocity is constant, and can control the flow rate control valve 11, so that the reduced-pressure steam distillation can always be performed under the condition of the constant space velocity. Here, the space velocity (SV) is represented by the reciprocal of the time during which water vapor contacts the raw material per unit time. That is, SV = Q / V = Q / S · h. However, Q is the steam flow rate (m ³ / hr), S is the sectional area (m ² ) of the extraction container, h is the raw material height (m), and the sectional area of the extraction container is constant. The space velocity can be controlled by detecting.

  According to the extract extraction apparatus configured as described above, necessary aroma components and taste components (flavor components such as amino acids) can be extracted from the raw material as follows.

  First, a predetermined amount of raw material is put into the extraction container 1 from the inlet 16 from the raw material tank. The raw materials put in the extraction container 1 are piled up on the filter 19 of the bottom lid 20. Therefore, the raw material leveling plate 25 is lowered to a predetermined height and gently rotated several times in accordance with the height of the charged raw material, so that the raw material charge height is leveled.

  Next, cold water is injected into the jacket of the condenser 2 and the vacuum pump 4 connected to the condenser 2 is started so that the inside of the extraction container 1 is decompressed to a predetermined pressure so that reduced-pressure steam distillation can be performed. At the same time, prepare to extract the extracted components.

  Next, saturated steam is supplied from the steam supply system 5 for production from the steam blowing nozzle 13 of the bottom lid 20 of the extraction container 1. In the vacuum steam distillation, the pressure in the extraction vessel 1 is usually in the range of -90 kPaG to -30 kPaG in gauge pressure, preferably in the range of -90 kPaG to -50 kPaG in gauge pressure, more preferably in the range of -85 kPaG to -70 kPaG in gauge pressure. Is set. By reducing the saturated steam temperature, the scent component is collected under reduced pressure by the scent component condenser, and the collected scent component is sent to the storage chamber 3.

  Green tea and black tea can bring out the aroma of tea to the maximum by steaming the tea leaves. In this production method, the aroma is extracted while slowly steaming the tea leaves by slowly blowing low-temperature steam, and it is possible to recover the fresh and strong aroma without deterioration. Furthermore, it is preferable to steam the tea leaves with water at 5 to 40 ° C. before blowing water vapor, because steaming can be performed more quickly. In contrast, coffee does not need to be steamed like tea leaves, so it is possible to slightly increase the speed at which water vapor is blown compared to tea leaves. Further, it is necessary to slow down the water vapor blowing speed more than necessary, and it takes time for the extraction work, which is not preferable in extracting the aromatic extract on an industrial scale. Therefore, the space velocity of water vapor during reduced-pressure steam distillation in the extraction of aromas of green tea and black tea is usually 50 (1 / h) to 450 (1 / h), preferably 50 (1 / h) to 340 (space velocity). 1 / h), more preferably 50 (1 / h) to 280 (1 / h) in space velocity. In addition, the space velocity of water vapor during reduced-pressure steam distillation in the aroma extraction of coffee is usually 50 (1 / h) to 450 (1 / h), preferably 50 (1 / h) to 340 (1 / h), more preferably 50 (1 / h) to 280 (1 / h) in space velocity.

  In addition, if the drip process is performed immediately after extraction of the aroma component by reduced-pressure steam distillation, the raw material has already been steamed, so that the treatment liquid, that is, hot water or hot water can penetrate into the raw material for a short time. The extraction can be performed in a relatively short time. Thereby, for example, in the case of coffee, unnecessary components such as gummy are not extracted, and in the case of tea leaves such as green tea and black tea, unnecessary components such as astringency are not extracted. In the drip process, hot water is injected from a treatment liquid tank (not shown) into the extraction container 1 by using a drip nozzle 26. At this time, it is preferable to set the drip nozzle 26 at a height at which the hot water is poured without being biased toward the raw material placed on the filter 19. In addition, for the extraction of the umami extract, in the case of coffee, it is preferably set to 30 to 80 ° C., for example, it can be set to 80 ° C. The temperature of the hot water used in the tea leaf extraction step is preferably set to 30 to 80 ° C, for example, 60 ° C.

  The above-described embodiment is an example of a preferred embodiment of the present invention, but is not limited thereto, and various modifications can be made without departing from the scope of the present invention. For example, as exemplified in the present embodiment, it is suitable for production of tea extracts such as green tea, black tea, oolong tea, and extracts for coffee beverages, but the extraction target is not particularly limited to those. In addition, for extracting the umami extract, the umami component can be sufficiently extracted by filling the extraction container 1 with the treatment liquid up to the upper surface of the raw material instead of the drip method and immersing the raw material in the treatment liquid. In this case, when the hot water is filled to the height of the upper surface of the raw material, the injection of the hot water is stopped, and at the same time, the extraction is stopped and the extract is discharged from the extraction container 1 to the storage chamber 3. It is preferable in preventing extraction of undesirable components such as.

Example 1
Thousands of Shizuoka sencha are put into the extraction container, uniformly scraped with a raw material leveling plate, and then sprayed with 300 kg of hot water at 300C (L / h) from a drip nozzle at the top of the extraction container. Hold for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, hot water at 60 ° C. was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 1)
Thousands of Shizuoka sencha are put into the extraction container, uniformly scraped with a raw material leveling plate, and then sprayed with 300 kg of hot water at 300C (L / h) from a drip nozzle at the top of the extraction container. Hold for 40 minutes. Water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h) without reducing the pressure in the container system. Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, hot water at 60 ° C. was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 2)
Thousands of Shizuoka sencha are put into the extraction container, and uniformly scraped with a raw material leveling plate. Hold for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 560 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, hot water at 60 ° C. was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 3)
Thousands of Shizuoka sencha are put into the extraction container, uniformly scraped with a raw material leveling plate, and then sprayed with 300 kg of hot water at 300C (L / h) from a drip nozzle at the top of the extraction container. Hold for 40 minutes. After reducing the inside of the container system to −31 (kPaG) with a gauge pressure, water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 40 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, hot water at 60 ° C. was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Test Example 1)
Sensory evaluation was performed by five well-trained feeling evaluation panelists. A solution prepared by diluting the extract of Example 1 and Comparative Examples 1 to 3 with ion-exchanged water so as to be Brix 0.3 was used for evaluation. The sensory evaluation words are “the overall strength of the flavor”, “blue-like sencha”, “freshness”, and “steamed odor”, with “very strong” +5 points, “strong” +4 points, and “normal” +3 respectively. Evaluation was made with a score of +2 for "weak" and +1 for "very weak". The evaluation results are shown in Table 1 as the average score of each panel.

(Example 2)
After 1,000 kg of Ceylon black tea was put into the extraction container, and evenly scraped with a raw material leveling plate, 300 kg of hot water at 35 ° C. was sprayed from the drip nozzle at the top of the extraction container at 300 (L / h), Hold for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 4)
After 1,000 kg of Ceylon black tea was put into the extraction container, and evenly scraped with a raw material leveling plate, 300 kg of hot water at 35 ° C. was sprayed from the drip nozzle at the top of the extraction container at 300 (L / h), Hold for 40 minutes. Water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h) without reducing the pressure in the container system. Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 5)
After 1,000 kg of Ceylon black tea was put into the extraction container, and evenly scraped with a raw material leveling plate, 300 kg of hot water at 35 ° C. was sprayed from the drip nozzle at the top of the extraction container at 300 (L / h), Hold for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 560 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 6)
After 1,000 kg of Ceylon black tea was put into the extraction container, and evenly scraped with a raw material leveling plate, 300 kg of hot water at 35 ° C. was sprayed from the drip nozzle at the top of the extraction container at 300 (L / h), Hold for 40 minutes. After reducing the inside of the container system to −31 (kPaG) with a gauge pressure, water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 40 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Test Example 2)
Sensory evaluation was performed by four well-trained feeling evaluation panelists. A solution prepared by diluting the extracts of Example 2 and Comparative Examples 4 to 6 with ion-exchanged water so as to be Brix 0.2 was used for evaluation. The sensory evaluation words are “Overall flavor”, “Floral like tea” and “Steamy odor”, with “Very strong” +5 points, “Strong” +4 points, “Normal” +3 points, “Weak” respectively. Was evaluated as +2 points and “very weak” as +1 points. The evaluation results are shown in Table 2 as the average score of each panel.

(Example 3)
Add 1,000 kg of medium-milled Colombian coffee into the extraction container, uniformly scrape it with a raw material leveling plate, and then add 35 ° C hot water at 300 (L / h) from the drip nozzle at the top of the extraction container. 300 kg was sprayed and held for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 7)
Add 1,000 kg of medium-milled Colombian coffee into the extraction container, uniformly scrape it with a raw material leveling plate, and then add 35 ° C hot water at 300 (L / h) from the drip nozzle at the top of the extraction container. 300 kg was sprayed and held for 40 minutes. Water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 230 (1 / h) without reducing the pressure in the container system. Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 8)
Add 1,000 kg of medium-milled Colombian coffee into the extraction container, uniformly scrape it with a raw material leveling plate, and then add 35 ° C hot water at 300 (L / h) from the drip nozzle at the top of the extraction container. 300 kg was sprayed and held for 40 minutes. After reducing the inside of the container system to −81 (kPaG) with a gauge pressure, steam was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 560 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Comparative Example 9)
Add 1,000 kg of medium-milled Colombian coffee into the extraction container, uniformly scrape it with a raw material leveling plate, and then add 35 ° C hot water at 300 (L / h) from the drip nozzle at the top of the extraction container. 300 kg was sprayed and held for 40 minutes. After reducing the inside of the container system to −31 (kPaG) with a gauge pressure, water vapor was introduced from the steam blowing nozzle at the bottom of the extraction container so that SV = 40 (1 / h). Water vapor introduced from the bottom of the extraction container was supplied directly into the raw material without spraying the raw material, and the scent component was extracted from the raw material. The water vapor containing fragrance was condensed and liquefied by a condenser and recovered as a 1,000 kg fraction in a storage tank. Next, after vacuum steam distillation, 80 ° C. warm water was immediately sprayed from the drip nozzle at 600 (L / h), and the extract was recovered by drip to obtain 9,000 kg. All the fractions were blended with the extract to obtain 10,000 kg.

(Test Example 3)
Sensory evaluation was performed by four well-trained feeling evaluation panelists. A solution prepared by diluting the extracts of Example 3 and Comparative Examples 7 to 9 with ion-exchanged water so as to be Brix 1.0 was used for evaluation. The sensory evaluation words are “Overall flavor”, “Coffee-like fragrance”, “Freshness” and “Steamy odor”, with “Very strong” +5 points, “Strong” +4 points, and “Normal” +3 points, respectively. Evaluation was made with a score of +2 for "weak" and +1 for "very weak". The results of evaluation are shown in Table 3 as the average score of each panel.

From the results of Tables 1 to 3, it can be seen that the extract of the present invention is superior in flavor and strong in comparison with the extract of the comparative example.

According to the extract extraction apparatus and the extract extraction method of the present invention, the aromatic component is extracted in the reduced-pressure steam distillation, and at the same time it is led to the condenser to be condensed and recovered as a fragrant extract. Since it is difficult to oxidize under oxygen or low oxygen concentration, it is possible to prevent the fragrance component from being oxidized or denatured by heat and to obtain an industrially large amount of extract without impairing the fragrance.

DESCRIPTION OF SYMBOLS 1 Extraction container 2 Condenser 3 Storage tank 4 Vacuum pump 5 Manufacturing steam supply system 7 Pressure detector which detects the pressure in an extraction container 8 Exhaust system connected to a vacuum pump 9 Pressure control valve 10 Flow rate of manufacturing steam Meter for measuring steam 11 Steam flow control valve 11 for manufacturing
12 Central processing unit 13 Steam blowing nozzle 14 Baffle plate

Claims (6)

An extraction container that extracts steam from a raw material charged by steam distillation by introducing steam from a steam blowing nozzle at the bottom, a condenser that condenses the steam extracted from the extraction container and liquefies the distilled component, and the condenser A storage tank for storing the distilled components recovered in step 1, a vacuum pump for reducing the pressure in the extraction container via the condenser and the storage tank, and a production steam supply system for supplying steam to the extraction container The steam blowing nozzle is provided with a baffle plate that prevents the sprayed steam from being directly blown to the raw material, or has an injection hole opened in a direction different from the direction toward the raw material, the flow rate of the supply steam for producing steam supply system is all SANYO a space velocity of the steam supply at the time of the extraction is controlled to the conditions constant, the extraction vessel, heat Or comprising a drip nozzle for spraying hot water, extract extractor from the extraction target containing flavor components are those that are to be executable drip process continuously after the extraction of the aroma components by the steam distillation. The extraction container is provided with a pressure detector for detecting the pressure in the extraction container, and the flow rate provided in the pressure control valve provided in the exhaust system to which the vacuum pump is connected and the steam supply system for production. A flow rate of the supply steam is controlled by a central processing unit that controls opening and closing of the control valve, and the manufacturing steam supply system includes a flow meter that constantly measures the flow rate of the supply steam, and the central processing unit Then, the opening and closing of the pressure control valve and the flow rate control valve are controlled so that the space velocity of the flow rate measured by the flow meter is controlled to be constant. Extract extraction device from the extraction target. The apparatus for extracting an extract from an extraction target containing a flavor component according to claim 1 or 2, wherein the extraction target is tea leaves or coffee beans. The extract extraction apparatus from the extraction object containing the flavor component of any one of Claims 1-3 with which the aromatic component obtained by the said steam distillation and the drip obtained by the said drip process are mix | blended in the system. . The extract extraction from the extraction object containing the flavor component according to any one of claims 1 to 4, wherein the space velocity is controlled to be constant within a range of 50 (1 / h) to 450 (1 / h). apparatus. Supply of steam for production at the time of extraction using an extract extraction apparatus from an extraction target containing the flavor component according to any one of claims 1 to 4 and a pressure condition in the range of -90 kPaG to -30 kPaG in gauge pressure. The space velocity of the supply steam from the system is controlled to be constant within the range of 50 (1 / h) to 450 (1 / h), and the aroma component is extracted, and then the drip process is performed with hot water of 30 to 80 ° C., The manufacturing method of the extract from the extraction object containing the flavor component characterized by mix | blending the obtained aromatic component and drip.

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