JPH0568972B2 - - Google Patents

Description

[Detailed description of the invention]

FIELD OF THE INVENTION The present invention relates to containers for storing coffee liquid, such as coffee servers and servers attached to coffee brewers. Conventional technology When regular coffee is extracted using, for example, a hand-held paper dripper or coffee extractor, the coffee stored in a coffee extract container called a server made of glass, ceramic, or metal cannot be extracted. Afterwards, it is often stored as is or kept warm on a heat insulating plate. but,
Coffee extract stored in this way often becomes more astringent or cloudy, resulting in an unpalatable cup of coffee. Problems to be Solved by the Invention When coffee is stored in this way, there is a problem that the taste deteriorates, but the deterioration of coffee tends to be accelerated by the factors of temperature and time, and it is extremely difficult to prevent deterioration while keeping it warm. It was difficult. The present invention solves the above problem, and aims to provide a coffee liquid storage container that does not lose its deliciousness even when kept warm. Means for Solving the Problems In order to solve the above problems, the coffee liquid storage container of the present invention is provided with a cartridge filled with activated carbon in the container so that the coffee liquid stored in the container comes into contact with the activated carbon. This is what I did. Furthermore, the present invention improves the pore radius of activated carbon from 30 to 100 Å.
and has a pore volume of 0.1 ml/g or more. Effect With the above configuration, by bringing the defective components generated in the coffee liquid stored in the container into contact with the activated carbon, the defective components can be removed, and the deterioration of the coffee liquid during storage can be prevented. Embodiment An embodiment of the present invention will be described below based on the drawings. FIG. 1 is a sectional view of a coffee extractor and a coffee liquid storage container according to an embodiment of the present invention. In FIG. 1, a coffee storage container 1 is provided with a removable activated carbon cartridge 2 inside the container.
This activated carbon cartridge 2 is filled with 1 g of activated carbon. As activated carbon,
The pore radius is 30 to 100 Å and the pore volume is 0.1
ml/g or more is used. Next, the operation of the coffee extractor will be explained. Coffee beans are put into the coffee bean storage chamber 3. Also, pour water into a water tank (not shown). Turn on the power and press the start button to start motor 4.
The cutter 5 crushes the beans, and the crushed beans pass through a perforated plate 6 and are conveyed to an extraction section 7. A paper filter 8 is set in the extraction section 7,
The crushed beans accumulate on the paper filter 8. Next, the water in the water tank is led to the water heating pipe 10 of the heat retention heater 9, and is poured from the hot water inlet 11 at the top of the extraction part 7 due to steam pressure. And extraction part 7
Coffee ingredients are extracted from the crushed beans inside. The extract is led to the coffee storage container 1 and stored therein. When keeping the coffee warm without drinking it, the temperature detection section 12 detects the temperature of the insulating heater 9 and keeps the coffee extract warm, so that the coffee extract is stored at 85°C. At this time, the activated carbon cartridge 2 is immersed in the coffee extract, and the activated carbon removes defective components generated in the coffee liquid, thereby maintaining its deliciousness. Next, the characteristics of removing defective components using activated carbon will be explained. First, a method for evaluating coffee extract will be described. By determining the components and physical properties of coffee extract that are highly correlated with the main taste of coffee, we sought an index that can quantitatively evaluate the taste of coffee.
The following results were obtained. The tastes of coffee include bitterness, sourness, sweetness,
There are various tastes such as astringency, but sensory tests have narrowed it down to the following four main tastes: richness, bitterness, sourness, and astringency. Table 1 shows measurement methods that involve analysis of physical measurement values and chemical components that are highly correlated with these. As a result, the following was found. The relationship between caffein, an active ingredient in coffee, and its concentration is shown in Figure 3, with a high correlation coefficient r of 0.85. Furthermore, the relationship between acidity and concentration, which is determined by the total amount of organic acids in coffee, is as shown in Figure 4, and the correlation coefficient r is 0.90, which is a high correlation. This shows that the amount of active ingredients in coffee is approximately proportional to the concentration. In addition, the relationship between the intensity of taste based on sensory evaluation and the concentration, which is the correlation between richness and concentration, is shown in Figure 5, and the correlation coefficient r is as high as 0.96, indicating the relationship between bitterness and concentration. As shown in Figure 6, the correlation coefficient r is as high as 0.89. As a result, it is thought that the concentration can represent the richness and bitterness of the taste of coffee, as well as the acidity, which is the total amount of caffein and organic acids, which are the active ingredients in coffee.

【table】

[Table] However, even if the concentration of coffee extract is the same, there are coffee extracts with different strengths of astringency. Figure 7 shows the relationship between concentration and astringency, and the correlation coefficient r is 0.64, which is a loose correlation, but even at the same concentration, for example, 1.0, there are coffee extracts with astringency strengths of 1.5 and 3.0, and the astringency Coffee with a strength of 1.5 is extracted with less astringency, so it can be said that it is a well-extracted and delicious coffee. From the above results, it can be concluded that astringency cannot be evaluated based on concentration. Therefore, various analytical methods were used to analyze and evaluate various components in coffee, and the relationship with astringency was investigated, but no evaluation method with a high correlation was found. It is known that coffee extract becomes more astringent when kept warm. This is because various components in coffee are heated and react and polymerize over time.
It is thought that it becomes polymerized and has an astringent taste. Therefore, the coffee extract was subjected to gel filtration analysis using liquid chromatography to separate it into high molecular components and low molecular components, and the absorbance was measured, as shown in FIG. At this time, the analysis conditions are as follows. Silica gel column (Merck DIOL): 310×
φ25mm Carrier: H ₂ O Sample volume: 4ml Flow rate: 1ml/min Column temperature: 30℃ Measurement wavelength: 420nm In Figure 8, the horizontal axis shows the retention time after injecting the sample, and the vertical axis shows the absorbance. It's getting better. Here, the peak of fraction A (FA) occurred at a retention time of approximately 40 minutes, and the peak of fraction B (FB) occurred at a retention time of approximately 90 minutes. Since FA was a black-brown component, a polymer black-brown component was used.
When the area of this fraction A is taken as the FA value, there was a tendency for the FA value to be large for products with strong astringency.
Therefore, Figure 9 shows the relationship between this FA value and astringency. The correlation coefficient r between FA value and astringency is
It was found that there is a high correlation of 0.92. In conclusion, as a method for quantitatively evaluating coffee extract, the richness, bitterness, and active ingredients of coffee can be expressed by concentration, and the astringency, which is a particularly bad taste, can be expressed by FA value. . In this way, the ability to remove defective components from coffee liquid is greatly related to the decrease in the FA value mentioned above.
The effective pore radius of activated carbon for the reduction rate of FA value is 30~
An important factor is that the pore volume (ml/g) of the pores is large at 100 Å, and activated carbon having a pore volume of 0.1 ml/g or more is desirable. Figure 2 shows the changes in concentration and FA value when coffee is extracted using a coffee extractor and kept in a coffee storage container on a heat-insulating plate that is temperature-controlled to maintain the liquid temperature at 85°C. In the conventional one,
The concentration increased by 80% after 5 hours of warming, indicating that the water evaporated during the warming and the coffee became concentrated. This shows that the coffee feels stronger after being kept warm. Also, the conventional FA value is 200%
It can be seen that the coffee becomes bitter after being kept warm. The increase in FA value was much greater than the increase in concentration, which is thought to be due to the components in the coffee reacting and polymerizing due to the heat while the coffee was being kept warm, becoming dark brown components with large molecular weights. This coffee had a very strong astringent taste and was hardly drinkable. In contrast, in this example, the concentration, FA
There was almost no change in either value, and although the taste was slightly inferior to that without the incubation time, it was still at a drinkable level. This shows that in order to prevent coffee from deteriorating while being kept warm, two things are necessary: suppressing the increase in concentration and suppressing the increase in the black-brown polymer components that cause astringency. Effects of the Invention As described above, according to the present invention, the activated carbon cartridge provided in the container adsorbs the astringent component, which is a defective component that occurs when coffee liquid is stored, to prevent the increase in FA value. , even if kept warm,
It has an extremely large practical effect of allowing you to drink delicious coffee.

[Brief explanation of the drawing]

Fig. 1 is a cross-sectional view of a coffee extractor and coffee liquid storage container according to an embodiment of the present invention, Fig. 2 is a characteristic diagram showing changes in coffee liquid due to thermal storage, and Fig. 3
The figure is a characteristic diagram showing the relationship between concentration and caffeine.
Figure 5 is a characteristic diagram showing the relationship between concentration and acidity, Figure 5 is a characteristic diagram showing the relationship between concentration and richness, Figure 6 is a characteristic diagram showing the relationship between concentration and bitterness, and Figure 7 is a characteristic diagram showing the relationship between concentration and astringency. FIG. 8 is a characteristic diagram showing an example of coffee gel filtration analysis, and FIG. 9 is a characteristic diagram showing the relationship between FA and astringency. 1...Coffee storage container, 2...Activated carbon cartridge.

Claims (1)

[Scope of Claims] 1. A coffee liquid storage container, in which a cartridge filled with activated carbon is provided, and the coffee liquid stored in the container can come into contact with the activated carbon. 2. The coffee liquid storage container according to claim 1, wherein the activated carbon has a pore radius of 30 to 100 Å and a pore volume of 0.1 ml/g or more.