JPH05168410A - Treatment of coffee bean - Google Patents
Treatment of coffee beanInfo
- Publication number
- JPH05168410A JPH05168410A JP33697491A JP33697491A JPH05168410A JP H05168410 A JPH05168410 A JP H05168410A JP 33697491 A JP33697491 A JP 33697491A JP 33697491 A JP33697491 A JP 33697491A JP H05168410 A JPH05168410 A JP H05168410A
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- Prior art keywords
- coffee beans
- coffee
- beans
- pressure
- solvent
- 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.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、コーヒー豆を粉砕し、
コーヒー成分を抽出するコーヒー豆の処理方法に関す
る。BACKGROUND OF THE INVENTION The present invention grinds coffee beans,
The present invention relates to a method for treating coffee beans for extracting a coffee component.
【０００２】[0002]
【従来の技術】一般にコーヒー豆からコーヒー成分を抽
出するには、コーヒー生豆を熱風、バーナー加熱、遠赤
外線加熱等の方法により、焙煎を行う。その後、ミルに
よって焙煎されたコーヒー豆を粉砕し、熱水抽出によっ
て、コーヒー抽出液を得る。従って、主要工程として、
焙煎、粉砕、抽出の３工程が必要であり、それに合わせ
て、焙煎装置、粉砕器、抽出器が必要である。2. Description of the Related Art Generally, in order to extract a coffee component from coffee beans, green coffee beans are roasted by a method such as hot air, burner heating or far infrared heating. Then, the coffee beans roasted by the mill are crushed and extracted with hot water to obtain a coffee extract. Therefore, as a main process,
Three steps of roasting, crushing, and extraction are required, and a roasting device, a crusher, and an extractor are required accordingly.
【０００３】また、嶋田氏等によって提案された特開閉
１−２５６３７号の発明では、コーヒー豆の焙煎方法と
して過熱水蒸気でのコーヒー豆の焙煎方法を開示してい
る。この方法は焙煎を目的とするため、低圧の水蒸気を
過熱して高温にして使用している（圧力１．０〜６．０
kg／cm2 Ｇ、温度２００〜２５０℃）。従って、この発
明では、大量の水蒸気により昇圧中にコーヒー豆を加水
分解させるものではなく、また、コーヒー生豆を水浸漬
することも考慮されてはいない。これに加えて水蒸気の
圧力は低圧であるために、豆は粉砕されない。In addition, the invention of Japanese Patent No. 1-256637 proposed by Mr. Shimada et al. Discloses a method of roasting coffee beans with superheated steam as a method of roasting coffee beans. Since this method is intended for roasting, low-pressure steam is superheated to a high temperature and used (pressure 1.0 to 6.0).
kg / cm 2 G, temperature 200-250 ° C). Therefore, in the present invention, coffee beans are not hydrolyzed during pressurization with a large amount of steam, and immersion of green coffee beans in water is not considered. In addition to this, the beans are not ground because of the low pressure of steam.
【０００４】コーヒーの焙煎豆（炒豆）は、従来一般
に、ミルによって粉砕し、粒度として１４mesh on
（１．１８mm on ）、４０〜７０重量％程度にして用い
られており、微粉砕では使用されていない。[0004] Roasted coffee beans (fried beans) are generally crushed by a mill to obtain a particle size of 14 mesh on.
(1.18 mm on), used in an amount of 40 to 70% by weight, and not used in fine pulverization.
【０００５】[0005]
（１）コーヒーの生豆からコーヒー抽出液を得る従来の
方法では、前記のように、焙煎、粉砕、抽出の主要３工
程が必要である。(1) In the conventional method of obtaining a coffee extract from green coffee beans, as described above, the three main steps of roasting, crushing and extraction are required.
【０００６】（２）また、現在、焙煎粉砕コーヒーから
コーヒー成分を抽出する（一次抽出）際には、水溶性固
形分の抽出率（コーヒー豆乾物基準）が缶入りコーヒー
用（１段抽出）では抽出率３０％程度と低い。(2) At present, when extracting coffee components from roasted and ground coffee (primary extraction), the extraction rate of water-soluble solids (based on dry coffee beans) is for canned coffee (first-stage extraction). ), The extraction rate is as low as about 30%.
【０００７】本発明は、以上の問題点を解決するコーヒ
ー豆の処理方法を提供しようとするものである。The present invention is intended to provide a method for treating coffee beans which solves the above problems.
【０００８】[0008]
【課題を解決するための手段】本発明のコーヒー豆の処
理方法は、次の手段を講じた。[Means for Solving the Problems] The method for treating coffee beans of the present invention takes the following means.
【０００９】（１）コーヒー生豆又は水に浸漬したコー
ヒー生豆を爆砕器に収容し、同爆砕器内を圧力が３kg／
cm2 Ｇ以上６０kg／cm2 Ｇ以下の水蒸気の雰囲気下にし
て前記コーヒー生豆を加圧、蒸煮してコーヒー生豆内の
成分の加水分解を行い、その上でコーヒー豆を大気圧下
に開放して爆砕し、爆砕されたコーヒー豆中のコーヒー
成分を溶媒を用いて抽出することを特徴とする。(1) Green coffee beans or green coffee beans dipped in water are housed in a blasting machine, and the pressure in the blasting machine is 3 kg /
The coffee beans are hydrolyzed by pressurizing and steaming the coffee beans under an atmosphere of water vapor of not less than 2 cm and not more than 60 kg / cm 2 G, and then the coffee beans are placed under atmospheric pressure. It is characterized by opening and blasting, and extracting the coffee component in the blasted coffee beans with a solvent.
【００１０】（２）前記（１）のコーヒー豆の処理方法
において、コーヒー生豆に代えてコーヒーの焙煎豆を用
いることを特徴とする。(2) In the method for treating coffee beans according to (1), roasted coffee beans are used in place of green coffee beans.
【００１１】（３）前記（１）又は（２）のコーヒー豆
の処理方法に加えて、爆砕され溶媒によってコーヒー成
分を抽出されたコーヒー生豆又はコーヒーの焙煎豆の抽
出粕に、くり返して圧力が３kg／cm2 Ｇ以上６０kg／cm
2 Ｇ以下の水蒸気雰囲気下において爆砕器内で蒸煮、加
水分解を行い、前記抽出粕を大気圧下に開放して爆砕し
た上爆砕された抽出粕中のコーヒー成分を溶媒を用いて
抽出することを特徴とする。(3) In addition to the method for treating coffee beans according to the above (1) or (2), the coffee beans are repeatedly crushed and the coffee component is extracted with a solvent, and the extraction residue of roasted coffee beans is repeated. Pressure is 3kg / cm 2 G or more 60kg / cm
Steaming and hydrolyzing in a blasting machine in a steam atmosphere of 2 G or less, opening the extracted meal under atmospheric pressure and blasting, and extracting the coffee component in the top-exploded extracted meal using a solvent. Is characterized by.
【００１２】[0012]
【作用】前記（１）の本発明においては、コーヒー生豆
を又は水に浸漬したコーヒー生豆を爆砕器において高
圧、かつ高温の水蒸気雰囲気で蒸煮した上爆砕を行うこ
とにより、焙煎及び粉砕を１工程で行うことができる。In the present invention of the above (1), roasting and crushing is carried out by steaming green coffee beans or water-dried coffee beans in water in a high-pressure and high-temperature steam atmosphere in the blasting machine for upper explosion. Can be carried out in one step.
【００１３】この場合、爆砕器内のコーヒー生豆を大気
圧下に開放して爆砕を有効に行うためには、爆砕器内の
水蒸気雰囲気の圧力は３kg／cm2 Ｇ以上を必要とし、本
発明（１）ではこの値を圧力の下限とした。In this case, in order to open the green coffee beans in the blasting machine under atmospheric pressure and perform the blasting effectively, the pressure of the steam atmosphere in the blasting machine needs to be 3 kg / cm 2 G or more. In the invention (1), this value was set as the lower limit of the pressure.
【００１４】また、蒸煮されたコーヒー豆は、大気圧下
解放されることによって爆砕によって粉砕されるが、内
部水蒸気のフラッシングによる粒子の微細化及び排出部
の内壁との衝突による組織の破砕により、コーヒー豆は
容易に微粉砕されるため、溶媒によるコーヒー成分の抽
出率を上げることができる。Further, the steamed coffee beans are crushed by being exploded by being released under atmospheric pressure, but by the atomization of particles by flushing of internal steam and the crushing of tissue by collision with the inner wall of the discharge part, Since coffee beans are easily pulverized, the extraction rate of the coffee component with the solvent can be increased.
【００１５】また更に、コーヒー豆は爆砕器内で前記の
水蒸気雰囲気下で蒸煮されることによって、コーヒー豆
に含有される炭水化物、カフェイン、タンニン等の成分
が加水分解されて抽出可能なコーヒー成分となり、従来
の方法に比してコーヒー成分の抽出率が向上する。Furthermore, when the coffee beans are steamed in the blasting machine under the above-mentioned steam atmosphere, the components such as carbohydrates, caffeine and tannin contained in the coffee beans are hydrolyzed and extracted. Therefore, the extraction rate of the coffee component is improved as compared with the conventional method.
【００１６】前記の焙煎と加水分解を有効に併せ行うた
めには、爆砕器内の水蒸気雰囲気の圧力は６０kg／cm2
Ｇ以下とするのが適当であり、本発明（１）ではこの値
を上限と下限にした。In order to effectively combine the above-mentioned roasting and hydrolysis, the pressure of the steam atmosphere in the blasting vessel is 60 kg / cm 2.
It is suitable to be G or less, and in the present invention (1), this value is made the upper limit and the lower limit.
【００１７】なお、爆砕器内における水蒸気雰囲気下の
加圧・蒸煮時間は、水蒸気温度によって相違するが、コ
ーヒー生豆に必要な焙煎と加水分解を行う観点から３０
秒ないし３０分程度の範囲内にすることが好ましい。ま
た、爆砕されたコーヒー生豆の抽出に用いられる溶媒と
しては、水、エチルアルコール等を用いることができ、
その温度は常温、高温のいずれとしてもよい。The pressurizing / steaming time under a steam atmosphere in the explosive device varies depending on the steam temperature, but is 30 from the viewpoint of performing roasting and hydrolysis necessary for green coffee beans.
It is preferably within the range of about 2 to 30 minutes. Further, as the solvent used for extracting the exploded coffee beans, water, ethyl alcohol, etc. can be used,
The temperature may be room temperature or high temperature.
【００１８】前記本発明（２）においては、前記本発明
（１）のコーヒー生豆に代えて焙煎されたコーヒー豆を
用いており、前記本発明（１）におけると同様に、コー
ヒー豆の粉砕とコーヒー豆成分の加水分解が効果的に行
われる。In the present invention (2), roasted coffee beans are used instead of the green coffee beans of the present invention (1). The grinding and the hydrolysis of the coffee bean component are effectively performed.
【００１９】なお、コーヒー豆は、十分に焙煎されたも
のも十分に焙煎されないものも使用することができる
が、使用されるコーヒー豆の焙煎が不十分な場合には、
爆砕器内における蒸煮によって、焙煎を進行させて十分
にすることができる。As the coffee beans, those which are sufficiently roasted or those which are not sufficiently roasted can be used. However, when the roasted coffee beans used are insufficient,
By roasting in the blast unit, roasting can proceed and be sufficient.
【００２０】前記本発明（３）においては、前記（１）
又は（２）の本発明における処理済みの爆砕されたコー
ヒー豆の抽出粕に、更に繰り返して水蒸気雰囲気下にお
ける蒸煮、加水分解、爆砕及び溶媒による抽出を行うこ
とによって、更にコーヒー成分の抽出率が向上する。In the present invention (3), the above (1)
Alternatively, by further repeating steaming, hydrolysis, blasting and extraction with a solvent in a steam atmosphere to the treated extraction crushed coffee beans of the coffee beans according to the present invention, the extraction rate of the coffee component is further increased. improves.
【００２１】なお、前記各本発明において使用される爆
砕器は、コーヒー豆を輸送するためのコンベア等を内蔵
した耐圧容器及び釜式の耐圧容器でもよい。また、水蒸
気は飽和蒸気を用いても、過熱蒸気を用いてもよい。The blasting machine used in each of the present invention may be a pressure container having a built-in conveyor or the like for transporting coffee beans or a kettle type pressure container. The steam may be saturated steam or superheated steam.
【００２２】[0022]
【実施例】本発明の実施例を以下に説明する。EXAMPLES Examples of the present invention will be described below.
【００２３】（実施例１）コーヒーの生豆をそのまま
（又は水に浸漬してもよい）爆砕器（ボールバルブ等の
排出機構を有する耐圧容器）に入れ、同爆砕器内を水蒸
気で２５kg／cm2 、約２２３℃に昇圧、昇温し、同圧力
を３分間保持して蒸煮して焙煎すると共に加水分解反応
を行う。(Example 1) Green coffee beans were placed as they are (or may be immersed in water) in an explosive device (a pressure-resistant container having a discharge mechanism such as a ball valve), and 25 kg / vapor of steam in the explosive device. cm 2, boosted to about 223 ° C., the temperature was raised, the hydrolysis reaction as well as roasting and steaming and maintaining said pressure for 3 minutes.
【００２４】３分後に、爆砕器下部のバルブを急速に開
き、爆砕器から大気圧の受器に開放する。その際、高圧
での排出のため、コーヒー豆は破砕される。爆砕後の粉
砕コーヒー中のコーヒー成分を水（温水、熱水を含む）
を溶媒として抽出する。表１に本実施例における抽出率
の結果を示す。（なお、表１における抽出率は、抽出液
を濾過後固形分濃度を示めることによって得られた。）After 3 minutes, the valve at the bottom of the blast unit is rapidly opened to open the blast unit to the atmospheric pressure receiver. At that time, the coffee beans are crushed due to the high pressure discharge. Water (including hot water and hot water) for coffee components in ground coffee after blasting
Is extracted as a solvent. Table 1 shows the extraction rate results in this example. (Note that the extraction rate in Table 1 was obtained by filtering the extract and showing the solid content concentration.)
【００２５】[0025]
【表１】 [Table 1]
【００２６】本実施例における、コーヒーの生豆からの
抽出率（乾燥コーヒー豆基準）は５１重量％であり、従
来の方法で行われた場合の抽出率３０重量％より、良好
な結果を得た。In this example, the extraction rate of coffee from green beans (based on dry coffee beans) was 51% by weight, and a good result was obtained from the extraction rate of 30% by weight when the conventional method was used. It was
【００２７】（実施例２）コーヒーの焙煎豆（炒豆）を
そのまま（水に浸漬してもよい）爆砕器（ボールバルブ
等の排出機構を有する耐圧容器）に入れ、同爆砕器内を
水蒸気で２５kg／cm2 、約２２３℃に昇圧、昇温し、同
圧力を５分間保持して蒸煮して加水分解反応を行う。(Example 2) Roasted coffee beans (fried beans) were placed as they are (may be immersed in water) in an explosive device (a pressure-resistant container having a discharge mechanism such as a ball valve), and the inside of the explosive device was placed. The pressure is raised to about 223 ° C. with steam of 25 kg / cm 2 , and the temperature is raised, the pressure is maintained for 5 minutes and steamed to perform a hydrolysis reaction.
【００２８】５分後に、爆砕器下部のバルブを急速に開
き、爆砕器から大気圧の受器に開放する。その後は、実
施例１と同様の操作にて、溶媒による抽出を行う。表２
に本実施例における抽出率の結果を示す。（表２におけ
る抽出率は表１と同様な方法で得られた。）After 5 minutes, the valve at the bottom of the blast unit is rapidly opened to open the blast unit to the atmospheric pressure receiver. After that, the extraction with the solvent is performed in the same manner as in Example 1. Table 2
The result of the extraction rate in this example is shown in FIG. (The extraction rate in Table 2 was obtained in the same manner as in Table 1.)
【００２９】[0029]
【表２】 [Table 2]
【００３０】本実施例における、コーヒーの炒豆からの
抽出率（乾物コーヒー豆基準）は５３重量％であり、従
来の方法で行われた場合の抽出率約３０重量％より良好
な結果を得た。In this example, the extraction rate of coffee from fried beans (based on dry coffee beans) was 53% by weight, which was better than the extraction rate of about 30% by weight when the conventional method was used. It was
【００３１】[0031]
【発明の効果】請求項１に記載の本発明は次の効果を奏
することができる。 （１）コーヒー豆の焙煎と粉砕を一工程で行うことがで
きる。 （２）コーヒー豆を請求項１に記載された水蒸気雰囲気
内で蒸煮することによって、コーヒー豆成分を加水分解
して、抽出可能なコーヒー成分を増加させることができ
る。 （３）爆砕によってコーヒー豆は微粉化され、コーヒー
成分の抽出率が向上する。The present invention described in claim 1 can exert the following effects. (1) Roasting and crushing coffee beans can be performed in one step. (2) By steaming the coffee beans in the steam atmosphere described in claim 1, the coffee beans component can be hydrolyzed to increase the extractable coffee components. (3) Coffee beans are pulverized by the blasting, and the extraction rate of coffee components is improved.
【００３２】請求項２に記載の本発明は、焙煎されたコ
ーヒー豆の粉砕と加水分解を一工程で行うことができ
る。かつ、粉砕は爆砕によって行われコーヒー豆が微粉
化されると共に加水分解によってコーヒー豆中の抽出可
能なコーヒー成分が増加するので、コーヒー成分の抽出
率を向上させることができる。According to the second aspect of the present invention, the roasted coffee beans can be ground and hydrolyzed in one step. In addition, the crushing is performed by blasting, the coffee beans are pulverized, and the extractable coffee components in the coffee beans are increased by hydrolysis, so that the extraction rate of the coffee components can be improved.
【００３３】請求項３に記載の本発明は、前記請求項１
又は２の発明によって得られるコーヒー豆の抽出粕に、
更に同様な蒸煮による加水分解、爆砕及び溶媒による抽
出を行うことによって、コーヒー成分の抽出率を更に向
上することができる。The present invention according to claim 3 provides the above-mentioned claim 1.
Alternatively, in the coffee bean extract cake obtained by the invention of 2,
Furthermore, the extraction rate of the coffee component can be further improved by performing the same hydrolysis by hydrolysis, explosion and extraction with a solvent.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 今長 貴志 横浜市中区錦町12番地 三菱重工業株式会 社横浜製作所内 (72)発明者 安井 甫 大阪府高槻市辻子３丁目３番１号 ユーシ ーシー上島珈琲株式会社マーケティング・ 生産本部技術開発室内 (72)発明者 平澤 久紀 大阪府高槻市辻子３丁目３番１号 ユーシ ーシー上島珈琲株式会社マーケティング・ 生産本部技術開発室内 (72)発明者 田中 弘之 大阪府高槻市辻子３丁目３番１号 ユーシ ーシー上島珈琲株式会社マーケティング・ 生産本部技術開発室内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takashi Imanaga 12 Nishiki-cho, Naka-ku, Yokohama City Mitsubishi Heavy Industries, Ltd. Yokohama Works (72) Inventor Yasui Yasushi 3-3-1, Tsujiko, Takatsuki, Osaka Ueshima Coffee Co., Ltd. Marketing & Production Headquarters Technology Development Office (72) Inventor Kuki Hirasawa 3-3-1, Tsujiko, Takatsuki City, Osaka Prefecture Ushijima Coffee Co., Ltd. Marketing & Production Headquarters Technology Development Office (72) Inventor Hiroyuki Tanaka Osaka 3-3-1, Tsujiko, Takatsuki-shi, Ushi Ushijima Coffee Co., Ltd. Marketing & Production Division Technology Development Office
Claims (3)
生豆を爆砕器に収容し、同爆砕器内を圧力が３kg／cm2
Ｇ以上６０kg／cm2 Ｇ以下の水蒸気の雰囲気下にして前
記コーヒー生豆を加圧、蒸煮してコーヒー生豆内の成分
の加水分解を行い、その上でコーヒー豆を大気圧下に開
放して爆砕し、爆砕されたコーヒー豆中のコーヒー成分
を溶媒を用いて抽出することを特徴とするコーヒー豆の
処理方法。1. Green coffee beans or green coffee beans dipped in water are housed in a blasting machine, and the pressure in the blasting machine is 3 kg / cm 2.
The green coffee beans are pressurized and steamed under an atmosphere of water vapor of G or more and 60 kg / cm 2 G or less to hydrolyze the components in the coffee beans, and then the coffee beans are released under atmospheric pressure. A method for treating coffee beans, comprising the steps of: blasting and brewing, and extracting the coffee components in the blasted coffee beans with a solvent.
において、コーヒー生豆に代えてコーヒーの焙煎豆を用
いることを特徴とするコーヒー豆の処理方法。2. The method for treating coffee beans according to claim 1, wherein roasted coffee beans are used in place of green coffee beans.
理方法に加えて、爆砕され溶媒によってコーヒー成分を
抽出されたコーヒー生豆又はコーヒーの焙煎豆の抽出粕
に、くり返して圧力が３kg／cm2 Ｇ以上６０kg／cm2 Ｇ
以下の水蒸気雰囲気下において爆砕器内で蒸煮、加水分
解を行い、前記抽出粕を大気圧下に開放して爆砕した上
爆砕された抽出粕中のコーヒー成分を溶媒を用いて抽出
することを特徴とするコーヒー豆の処理方法。3. In addition to the method for treating coffee beans according to claim 1 or 2, the pressure is repeatedly applied to the extracted lees of the green coffee beans or the roasted coffee beans of which coffee components have been crushed to extract the coffee component with the solvent. 3 kg / cm 2 G or more 60 kg / cm 2 G
Steaming is performed in a blasting machine under a steam atmosphere below, hydrolysis is performed, and the coffee component in the extracted cake that has been exploded by blasting by opening the extracted cake under atmospheric pressure is extracted using a solvent. How to treat coffee beans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33697491A JPH05168410A (en) | 1991-12-19 | 1991-12-19 | Treatment of coffee bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33697491A JPH05168410A (en) | 1991-12-19 | 1991-12-19 | Treatment of coffee bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05168410A true JPH05168410A (en) | 1993-07-02 |
Family
ID=18304322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33697491A Withdrawn JPH05168410A (en) | 1991-12-19 | 1991-12-19 | Treatment of coffee bean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05168410A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856577A (en) * | 1994-08-24 | 1996-03-05 | Meiji Seika Kaisha Ltd | Production of roasted coffee bean |
| WO2020100354A1 (en) * | 2018-11-13 | 2020-05-22 | 株式会社Ｔｒｅｅ Ｆｉｅｌｄ | Extraction method and extraction device |
-
1991
- 1991-12-19 JP JP33697491A patent/JPH05168410A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0856577A (en) * | 1994-08-24 | 1996-03-05 | Meiji Seika Kaisha Ltd | Production of roasted coffee bean |
| WO2020100354A1 (en) * | 2018-11-13 | 2020-05-22 | 株式会社Ｔｒｅｅ Ｆｉｅｌｄ | Extraction method and extraction device |
| TWI834714B (en) * | 2018-11-13 | 2024-03-11 | 日商大都技研股份有限公司 | Extraction method and extraction device |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 19990311 |