JPH02131543A - Concentration of coffee and tea extract solution - Google Patents
Concentration of coffee and tea extract solutionInfo
- Publication number
- JPH02131543A JPH02131543A JP28421888A JP28421888A JPH02131543A JP H02131543 A JPH02131543 A JP H02131543A JP 28421888 A JP28421888 A JP 28421888A JP 28421888 A JP28421888 A JP 28421888A JP H02131543 A JPH02131543 A JP H02131543A
- Authority
- JP
- Japan
- Prior art keywords
- coffee
- powder
- extract
- extract solution
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000284 extract Substances 0.000 title claims abstract description 61
- 241001122767 Theaceae Species 0.000 title claims abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 34
- 239000012528 membrane Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 6
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 6
- 238000000108 ultra-filtration Methods 0.000 claims abstract 4
- 238000000605 extraction Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 230000002542 deteriorative effect Effects 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 description 25
- 235000013616 tea Nutrition 0.000 description 21
- 230000004907 flux Effects 0.000 description 5
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 241000282485 Vulpes vulpes Species 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 230000003373 anti-fouling effect Effects 0.000 description 1
- 239000004760 aramid Substances 0.000 description 1
- 229920003235 aromatic polyamide Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000009285 membrane fouling Methods 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- 229920000098 polyolefin Polymers 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- 238000001771 vacuum deposition Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
産、の１
本発明はコーヒー抽出液及び茶抽出液の濃縮方法に関し
、更に詳細には限外枦過膜（ＵＦ膜）または逆浸透膜（
ＲＯ膜）を利用することを特徴とするコーヒー又は茶抽
出液の７ｆ４ｌｌｉ１方法に関する．良胆α改除
コーヒー抽出液及び茶抽出液（緑茶、紅茶、中国茶等の
抽出液を含む》を濃縮し、濃縮液状製品又は半製品を製
造するため、又はｉ！Ｉｌａ液をスプレー乾燥又は凍結
乾燥によって乾燥固体製品を得る際に乾燥コスト及び製
品の品質の改善を計るため抽出液を乾燥前にできるだけ
濃縮することが行われている．
濃縮法としては、これまで加熱蒸発法、減圧濃縮法及び
凍結濃縮法等が行われていたが、これらの方法は品質の
劣化を伴ったり、経済性が悪いという欠点があった．
近年、半透膜を用いる限外一過法や逆浸透法による濃縮
方法は加熱操作や減圧条件を伴わないため、揮発性成分
の逸散や成分の分解等が起らず、特にコーヒー抽出液や
茶抽出液のような嗜好飲料製造のためには有利である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for concentrating coffee extract and tea extract, and more particularly to a method for concentrating coffee extract and tea extract.
7f4lli1 method for producing coffee or tea extract, characterized by using an RO membrane). In order to concentrate Ryocho α-modified coffee extract and tea extract (including extracts of green tea, black tea, Chinese tea, etc.) to produce concentrated liquid products or semi-finished products, or to spray dry or dry the i!Ila liquid. When obtaining dry solid products by freeze-drying, extracts are concentrated as much as possible before drying in order to improve drying costs and product quality.So far, methods of concentration include heating evaporation and vacuum concentration. However, these methods had the drawbacks of deterioration of quality and poor economic efficiency.In recent years, ultra-transient methods and reverse osmosis methods using semipermeable membranes have been used. Since the concentration method does not involve heating operations or reduced pressure conditions, it does not cause the loss of volatile components or decomposition of components, and is particularly advantageous for producing beverages such as coffee extract and tea extract. be.
また、抽出液の濃縮における経済性も、真空蒸発法等に
比較して極めて良好である．したがって、限外Ｐ過膜（
ＵＦ膜）または逆浸透膜（ＲＯ膜〉の利用が液状食品の
濃縮に利用され始めている．
日が ′ べき・
しかしながら、ＵＦ膜またはＲＯ膜は連続使用により膜
表面への溶質の沈積または吸着により、ゲル層が形成さ
れるいわゆるファウリングが生じ、透過流束（ブラック
ス》が経時的に低下し、濃縮効率が落ちてくるという欠
点があった．
本発明は、ＵＦ膜またはＲＯＭの使用によりコーヒー等
抽出液の品質劣化を伴うことなく効率的に濃縮を行うこ
とができる、という長所を維持しながら、ファウリング
を防止することを目的としている．
一 を ゛ るｔ・めの
本発明は、ＯＦ膜又はＲＯ膜を使用してコーヒー抽出液
または茶抽出液を濃縮する方法において、コーヒー抽出
液であれば焙煎磨砕コーヒーの粉末又はコーヒー抽出粕
の粉末を添加し、茶抽出液であれば茶葉粉末又は抽出後
の茶葉粕粉末を添加し、濃縮を行うことにより、コーヒ
ー又は茶抽出液の風味の劣化を伴うことなくしかもファ
ウリングが防止されて効率の良い？１！％綿を行う方法
を与えるものである．
本発明のように抽出渣に予じめコーヒー等の粉末を添加
し抽出液中に分散させた後、ｔＪＦＩ模又はＲＯ膜３用
いて濃縮すればこれら膜人面にゲル状層が形成されず、
いわゆるファウリングが生じることがないため長期間に
わたって良好な濃縮効率が維持される．
このファウリングを防止するために茶抽出液へ予しめセ
ルロースパウダーを混きする方法が知られている（ｆ′
！開昭６２ − ２８２５４８号公報）。しかしながら
、この方法によればセルロースパウダーが茶抽出液中の
有益固形成分を吸着してしまうこと、及びこれを防止す
るために予じめ茶抽出液中にセルロースパウダーを浸漬
分敗させた後、枦別して使用するという前処理が必要で
あるという欠点が５Ｐ）る９
これに対して、本願発明の方法ではｆＡ縮すべきコーヒ
ー抽出液には焙煎磨砕コーヒー粉末又はコーヒー抽出粕
粉末を用いるため、前述のような前処理を必要としない
．すなわち、抽出液中の有益固形成分を吸着することが
ないから、抽出液の風味等の品質の劣化を生じることな
くファウリングを防止できるという利点を示す．更にコ
ーヒー又は茶の抽出粕粉末を用いれば、ａ物の利用とも
なり、経済性にも優れている．
本発明で使用する焙煎磨砕コーヒー粉末又は茶葉粉末等
のファウリング防止用粉末の添加量は一般に抽出液に対
し５０〜０．５Ｍ／Ｖ％、好しくは約２０〜３ Ｍ／Ｖ
％である．
また、使用粉末の粒度は平均粒径が２００〜５０μまで
あることが好しい．
本発明で使用できるＵＰ膜及びＲＯ膜は慣用のもので良
い．均質展、非対称膜及び複合膜のいずれの構造でも良
く、又酢酸セルロース、芳香族ポリアミド、ポリサルフ
ォン、ポリオレフィン、セラミック等のいずれの材料の
ものでも良い．Ｕ． Ｆ ％及びＲＯ展使用による抽出
液の濃縮は慣用の方法により加圧下（よって行わる．水
が膜を透過することによって１４ｍされたコーヒー又は
茶抽液から予じめ分散されていた粉末をＰ過又は遠心分
離によって除去し、濃縮液を得ることができる．
本発明の方法によって？ａｍすることができる抽出液と
してはコーヒー抽出液と緑茶、紅茶、中国茶等の各種の
茶抽出液とが含まれる。Furthermore, the economical efficiency of concentrating the extract is also extremely good compared to vacuum evaporation methods. Therefore, the ultra-P membrane (
The use of UF membranes (UF membranes) or reverse osmosis membranes (RO membranes) is beginning to be used to concentrate liquid foods. However, there is a drawback that so-called fouling occurs in which a gel layer is formed, the permeation flux (blacks) decreases over time, and the concentration efficiency decreases. The purpose of the present invention is to prevent fouling while maintaining the advantage of being able to efficiently concentrate coffee extracts without deteriorating their quality. In the method of concentrating coffee extract or tea extract using an OF membrane or RO membrane, if it is a coffee extract, roasted and ground coffee powder or coffee extract powder is added, and the tea extract is concentrated. By adding tea leaf powder or tea leaf lees powder after extraction and concentrating it, you can make 1!% cotton without deteriorating the flavor of coffee or tea extract and preventing fouling. As in the present invention, if coffee powder or other powder is added to the extracted residue in advance and dispersed in the extract, it can be concentrated using a tJFI model or RO membrane 3. No gel-like layer is formed on the
Because so-called fouling does not occur, good concentration efficiency is maintained over a long period of time. In order to prevent this fouling, a method is known in which cellulose powder is mixed in advance into the tea extract (f'
! Publication No. 62-282548). However, according to this method, the cellulose powder adsorbs beneficial solid components in the tea extract, and in order to prevent this, after immersing the cellulose powder in the tea extract and dissolving it, 5P) On the other hand, the method of the present invention uses roasted and ground coffee powder or coffee extract powder as the coffee extract to be reduced. Therefore, preprocessing as described above is not required. In other words, since it does not adsorb beneficial solid components in the extract, it has the advantage of preventing fouling without deteriorating the quality of the extract, such as its flavor. Furthermore, if coffee or tea extract powder is used, it can be used as an a-product and is also economically efficient. The amount of the antifouling powder such as roasted and ground coffee powder or tea leaf powder used in the present invention is generally 50 to 0.5 M/V%, preferably about 20 to 3 M/V, relative to the extract.
%. Further, the particle size of the powder used is preferably such that the average particle size is 200 to 50 μm. Conventional UP membranes and RO membranes can be used in the present invention. It may have any structure such as a homogeneous membrane, an asymmetric membrane, or a composite membrane, and may be made of any material such as cellulose acetate, aromatic polyamide, polysulfone, polyolefin, or ceramic. U. Concentration of the extract by using F% and RO extraction is carried out under pressure by conventional methods. The extracts that can be extracted by the method of the present invention include coffee extracts and various tea extracts such as green tea, black tea, and Chinese tea. included.
以下の実施例により本発明を更に詳細に説明する．
火ｍ
焙煎したコーヒー豆３０，粉砕し、平均粒径約１２０μ
ｌの粉末を得た．この粉末を５０容量倍の熱水に添加し
、コーヒー抽出後Ｐ過して抽出粕２０，を得た．このコ
ーヒー抽出粕粉末に水１００ｚｔ’を加えてスラリーと
した後、１５分問静置し、沈澱抽出粕を枦別して１８，
のコーヒー抽出粕粉末を得た．添付の図面第１図に示す
アクリル製のバッチ式ＯＦＮＫ実験装置の容器に２００
ｇのコーヒー抽出液（濃度４．３１７Ｖ％》を入れ、前
記のコーヒー抽出粕粉末１０ｇ（乾燥重量）を添加し、
排除分子量２０万の合成膜（直径９０ｚｔ）をセットし
た， ｌ ｋｇ／ｃｌで加圧しながら、６０分間処理し
たところ膜透過液は１５０ｇ＜３．６％》てあり、濃縮
液は４８ｇ（６．５％〉であった。The present invention will be explained in more detail with the following examples. Fire m 30 roasted coffee beans, crushed, average particle size about 120μ
1 of powder was obtained. This powder was added to 50 times the volume of hot water, and after extracting the coffee, it was filtered to obtain 20 ml of extracted lees. After adding 100zt' of water to this coffee extract powder to make a slurry, it was left to stand for 15 minutes, and the precipitated extraction grounds were separated.
A powdered coffee extract was obtained. 200 in the container of the acrylic batch-type OFNK experimental apparatus shown in the attached drawing Figure 1.
g of coffee extract (concentration 4.317V%) was added, and 10 g (dry weight) of the above-mentioned coffee extract powder was added.
A synthetic membrane (diameter 90zt) with an exclusion molecular weight of 200,000 was set and treated for 60 minutes while pressurizing at 1 kg/cl. The membrane permeate was 150 g <3.6%> and the concentrated liquid was 48 g (6.5%). 5%>.
一方、コーヒー抽出粕を入れないで同一条件で行った実
験では上記の３＠の時間である１８０分間かかって透過
液１４５ｙ（３．６％）及び濃縮液５０ｇ（６．４％》
を得た。On the other hand, in an experiment conducted under the same conditions without adding coffee grounds, it took 180 minutes, which is the time 3@ above, to produce 145 y (3.6%) of permeate and 50 g (6.4%) of concentrated liquid.
I got it.
犬藤ゴ号３−
プレート フレーム型のＵＦ装置（膜面積０．３２５ｌ
２，排除分子１２５万）を用いコーヒー抽出液（４．５
Ｈ／Ｖ％）をｉｆｉｍＬな．ｖ＆粉砕焙煎コーヒー粉末
（平均粒径１１０μ屑）をコーヒー抽出に５ Ｈ／Ｖ％
の量で添加し、２ ｋｇ７ｃｍ２で加圧処理した。初期
透過流束は２０ｌ／時・屑２であり、１２０分後に濃縮
８％のｉｆｉ縮液を得た。Inufuji Gogo 3- Plate frame type UF device (membrane area 0.325l
2. Coffee extract (4.5 million) using excluded molecules (1.25 million)
H/V%) ifimL. V & ground roasted coffee powder (average particle size 110μ scraps) for coffee extraction at 5 H/V%
was added in an amount of 2 kg and 7 cm2. The initial permeation flux was 20 l/hr.2 scraps, and an ifi condensate with a concentration of 8% was obtained after 120 minutes.
一方、微粉砕コーヒー粉末を添加しない場合には、初期
透過流束が２０１／時・Ｍ２であったが６０分後には５
Ｎ／時・１に低下し、濃縮ｌＯ％の４縮液を得るには８
時間を要した．
児曹レと算逮２
本発明のコーヒー抽出液及び茶抽出液のＵＦｌｌｉまた
はＲ○膜によるｆ４縮方法では、コーヒー抽出液につい
ては微粉砕焙煎コーヒー粉末又はコーヒー抽出粕粉末を
添加し、茶抽出液については茶葉微粉末又は茶葉抽出粕
粉末を添加した後、ｆ４ＷＪを行うことにより抽出液の
風味等の品質の劣化を伴うことなく、膜のファウリング
を防止してａ縮速度を高めるという経済的、効率的に優
れた効果が得られる。On the other hand, when finely ground coffee powder was not added, the initial permeation flux was 201/hour・M2, but after 60 minutes it was 5.
8 to obtain a 4-condensate solution with a concentration of 10%.
It took time. In the f4 reduction method of coffee extract and tea extract using UFlli or R○ membrane of the present invention, finely ground roasted coffee powder or coffee extract powder is added to the coffee extract, and tea For the extract, after adding fine tea leaf powder or tea leaf extract powder, f4WJ is performed to prevent membrane fouling and increase the a contraction rate without deteriorating the quality of the extract, such as the flavor. Excellent effects can be obtained economically and efficiently.
４． 〔図面の簡単な説明〕
第１図は実施例ｌにおいて使用したＵＰ装置を示す概略
図である．
第２図は実施例１における微粉砕焙煎コーヒーの添加に
よる透過流束（フラックス）の経時変化を無添加の場合
と比較したグラフである。4. [Brief Description of the Drawings] Figure 1 is a schematic diagram showing the UP device used in Example 1. FIG. 2 is a graph comparing the change in permeation flux (flux) with time due to the addition of finely ground roasted coffee in Example 1 to the case without the addition.
（外４名） フフックス（ １／ｈｒ． ｍ２） 第１図(4 other people) Fuchs ( 1/hr. m2) Figure 1
Claims (1)
外濾過膜によって濃縮する方法において、コーヒー抽出
液にレギュラーコーヒー粉末またはコーヒー抽出粕粉末
を添加し、茶抽出液には茶葉粉末または抽出後の茶葉粕
粉末を添加混合した後濃縮を行うことを特徴とする方法
。 ２、上記添加粉末の量はコーヒー抽出液又は茶抽出液の
５０〜０．５Ｗ／Ｖ％であることを特徴とする請求項１
記載の方法。 ３、上記添加粉末の平均粒径が２００〜５０μｍである
ことを特徴とする請求項１記載の方法。[Claims] 1. In a method for concentrating coffee extract or tea extract using a reverse osmosis membrane or an ultrafiltration membrane, regular coffee powder or coffee extract powder is added to the coffee extract and the tea extract is A method characterized by adding and mixing tea leaf powder or tea leaf lees powder after extraction and then concentrating. 2. Claim 1, wherein the amount of the added powder is 50 to 0.5 W/V% of the coffee extract or tea extract.
Method described. 3. The method according to claim 1, wherein the additive powder has an average particle size of 200 to 50 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28421888A JP2778706B2 (en) | 1988-11-10 | 1988-11-10 | Concentration method of coffee and tea extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28421888A JP2778706B2 (en) | 1988-11-10 | 1988-11-10 | Concentration method of coffee and tea extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02131543A true JPH02131543A (en) | 1990-05-21 |
| JP2778706B2 JP2778706B2 (en) | 1998-07-23 |
Family
ID=17675697
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28421888A Expired - Fee Related JP2778706B2 (en) | 1988-11-10 | 1988-11-10 | Concentration method of coffee and tea extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2778706B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7521079B2 (en) * | 2001-06-21 | 2009-04-21 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing an extract of Hydrangea containing plant powder |
| JP2018029566A (en) * | 2016-08-26 | 2018-03-01 | サントリーホールディングス株式会社 | Method of reducing gallate-type catechin with used tea leaves |
-
1988
- 1988-11-10 JP JP28421888A patent/JP2778706B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7521079B2 (en) * | 2001-06-21 | 2009-04-21 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing an extract of Hydrangea containing plant powder |
| JP2018029566A (en) * | 2016-08-26 | 2018-03-01 | サントリーホールディングス株式会社 | Method of reducing gallate-type catechin with used tea leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2778706B2 (en) | 1998-07-23 |
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