JPH07163294A - Production of extraction beverage - Google Patents

Abstract

PURPOSE:To obtain an extraction beverage such as coffee developing no phase separation during long-term storage by homogenizing a mixture of a extraction feedstock and an extraction medium followed by solid/liquid separation to effect extraction of flavor components efficiently at high levels. CONSTITUTION:Firstly, a mixture of an extraction feedstock such as coffee beans or tea leaves and an extraction medium such as water is homogenized, pref. after extracting effective components to some extent. Then, the homogenized product is put to solid/liquid separation to obtain the aimed beverage. It is preferable that the homogenization is conducted using e.g. a Manton-Goblin homogenizer at a pressure of >=500 kg/cm<2> so as to be <=0.7mum in the average particle diameter of the water insolubles in the extract fluid. And, to further stabilize the extract fluid obtained, it is preferable that, after solid/liquid separation, homogenization is carried out again using a high-pressure homogenizer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an extracted beverage which contains a large amount of aroma components and flavor components and can nevertheless be kept in a stable state without separation for a long period of time.

[0002]

2. Description of the Related Art In recent years, consumers' needs in the beverage market have been diversified, and there is a strong tendency not only to quench the thirst but also to demand higher quality and quality close to the real thing. For example, coffee beverages with strong palatability are gaining popularity for products characterized by differentiating coffee beans varieties and roasting methods. Coffee drinks
The peculiar fragrance is the biggest factor that determines the flavor and quality, and for this reason, the extraction method from coffee beans is also a major factor along with the above-mentioned coffee bean variety and roasting method.

Conventionally, a drip method as shown in FIG. 4 is well known as a method for producing a coffee extract. In this method, coffee extract 33 is obtained by adding water or hot water to roasted and ground coffee beans in an extractor 1 ′ and allowing the coffee beans to pass through a flannel filter cloth.
Then, the obtained coffee extract 33 is sent to the cooler 7 by the pump 3 through the balance tank 2 and then stored in the extract tank 6, after which dairy products, sugars, flavors are appropriately added. Etc. are added, filled in containers such as cans, sealed, sterilized, and distributed in the market as coffee beverages. Further, as another extraction method of the coffee extract, siphon type, boiling type, jet type and the like are known. For example,
The jet method is a method in which steam is sprayed onto crushed coffee beans at the same time as water is injected, and hot water is evenly spread over the coffee beans. In any of the above extraction methods, after extraction, in order to separate the coffee grounds and the coffee extract, filtration is performed using a filter material such as a wire mesh, filter paper, or filter cloth.

However, when filtration is carried out as in each of the above-mentioned methods, coffee oil containing caffeol, which is an important aroma component in coffee, is adsorbed on the filter medium or remains with the coffee grounds without being filtered. Therefore, the scent of the coffee extract will be weakened. Further, in any of the above methods, the aroma component of coffee (particularly the water-soluble aroma component) is easily scattered from the extract during extraction into the atmosphere, and the fragrance of the extract is weakened. Also, as a method of enhancing the scent of the extract,
Coffee oil is collected from coffee beans by oil extraction, solvent extraction, etc. and added to the coffee extract, but it is extremely unstable for long-term storage such as oil separation and oil quality deterioration. was there.

As a method of solving this, the present applicant has
The method described in Japanese Patent Laid-Open No. 4-210555 has already been proposed. In this method, as shown in FIG. 5, an extraction raw material such as roasted coffee beans and an extraction medium such as water are brought into solid-liquid contact in the extractor 1 ″, and then the mixture 30 is centrifuged.
The solid-liquid separation is carried out to obtain the extraction liquid 33. According to this method, solid-liquid separation is performed by centrifugation instead of filtration with a filter material such as flannel cloth, so that aroma components such as coffee oil are not adsorbed on the filter material, and a scented extract is obtained. be able to. However, in this method, there is a limit to the amount of aroma components that can be extracted, and the extraction time must be lengthened or mixing and stirring must be performed during extraction. Further, when the extraction concentration is increased, there is a problem that the extraction liquid is separated due to coffee oil, soluble solids and the like, and the appearance is impaired particularly when used as a straight drink.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to efficiently extract an aroma component and a flavor component from an extraction raw material at a high concentration. And a process for producing an extracted beverage that does not cause separation during long-term storage.

[0007]

Means for Solving the Problems The above-mentioned object is, when producing an extracted beverage, mixing an extraction raw material and an extraction medium, homogenizing the mixture, and then performing solid-liquid separation. It is achieved by the manufacturing method of.

That is, the present inventor has paid attention to the fact that most of the aroma components and flavor components of the extraction raw materials such as coffee remain in the extraction residue, and conducted a study on a method capable of extracting them sufficiently. . As a result, during the extraction step, when the mixture of the extraction raw material and the extraction medium is homogenized by a homogenizer, the aroma component and the flavor component in the extraction raw material are sufficiently transferred into the extraction liquid, and even during long-term storage. The present invention has been achieved by finding that separation due to aroma components and flavor components does not occur.

Next, the present invention will be specifically described. Examples of the highly palatable extraction raw material used in the present invention include coffee beans, coffee leaves, cocoa beans, teas (fermented tea, semi-fermented tea, non-fermented tea), and the like, and may be appropriately used depending on the purpose. .
Above all, when coffee beans are used as the extraction raw material, the coffee oil in the coffee beans can be satisfactorily extracted and good results can be obtained.

Next, the method for producing the above-mentioned extracted beverage is produced, for example, by the production line shown in FIG. FIG. 1 is an explanatory view showing an example of a production line of the production method of the present invention. In FIG. 1, 1 is an extractor, 2 is a balance tank, 3 is a pump, 4 is a homogenizer, 5 is a solid-liquid separator, and 6 is an extract liquid tank.

Using such a production line, first, if necessary, an extraction raw material that has been subjected to a process such as roasting and crushing is prepared and supplied to the extractor 1. The extractor 1 may be one generally used for beverages, preferably as shown in FIG.
It is preferable to install a wire mesh of about 20 mesh at the bottom of the extractor 1 and to provide a mechanism for preventing the extraction raw material from being clogged.

Next, the extraction medium is supplied to the extractor 1 and brought into solid-liquid contact to perform extraction. The extraction medium may be supplied by a shower method, or may be supplied simultaneously with the extraction raw material. Moreover, you may make it stir after supplying an extraction medium.

As the extraction medium, water, or water, sugars, salts, alcohols, vitamins, pH adjusters, alkali (earth) metal hydroxides, emulsifiers, stabilizers, fragrances,
You may make it add a dye etc. The solid-liquid contact condition between the extraction raw material and the extraction medium may be appropriately set according to the type of the extraction raw material and the desired extraction concentration. For example, the extraction raw material is coffee beans and the temperature of the extraction medium is 90 ° C. In the above case, it is preferable that the ratio of the extraction raw material to the extraction medium is 1: 5 to 25 and the solid-liquid contact time is 10 to 30 minutes.

Next, the mixture 30 of the extraction raw material and the extraction medium obtained above is sent by the pump 3 through the balance tank 2 and homogenized by the homogenizer 4. As described above, it is preferable to mix the extraction raw material and the extraction medium, extract the active ingredient to some extent, and then homogenize. As the homogenizer 4, it is preferable to use a homogenizer such as Manton-Gaulin as shown in FIG. In FIG. 2, 11 is a chamber, 12 is a valve, and 13 is a valve seat. This homogenizer sends a fixed amount of the mixture 30 to a narrow gap C between the valve 12 and the valve seat 13, and the particles collide with each other at that time to crush the particles and homogenize them. In addition, the pressure in the manton-goulin detects the total amount of pressure applied before the mixture 30 passes through the gap C.

Further, a high-pressure homogenizer having a mechanism in which the liquid flow paths as shown in FIG. 3 merge after branching may be used. In FIG. 3, 21 is a pump, 22 is a pressure gauge, and 2
3 is a chamber, 24 is a liquid feeding passage, 25a and 25b are dividing passages (narrow tubes), 26 is a liquid feeding passage, and 27 is a product outlet. In this homogenizer, the liquid feeding path 24 has two split paths 25 at the branch point A.
a and 25b, and the divided passages 25a and 25b merge at a junction B to form a liquid feed passage 26. By having such a mechanism, via the pump 21,
When the mixture 30 is sent to the liquid feeding path 24 under high pressure, the mixture 3
Particles in 0 collide with each other at the branch point A and branch, and then pass through the narrow passages of the respective divided passages 25a and 25b, so that the particles further collide with each other, and join the respective divided passages 25a and 25b. At point B, the particles collide with each other by the impact of the liquids joining together.

Therefore, in this homogenizer, a uniform pressure is uniformly applied to the entire mixture 30, and the particle size of the water-insoluble component in the extract can be uniformly reduced. In addition, the pressure in this homogenizer is such that the mixture 30 is divided into the divided passages 25a and 25b.
It is designed to detect the pressure before entering. Also, when using this homogenizer, the particle size of the extraction raw material,
From the viewpoint of preventing the extraction raw material from being clogged, it is desirable to have a 30-mesh pass.

The homogenization is preferably 150 k
It is homogenized under a pressure of g / cm ² or more, more preferably 500 kg / cm ² or more, and the average particle size of the water-insoluble component in the extract is preferably 1 μm or less, more preferably 0.7 μm.
It is desirable that it is m or less in order to prevent separation during long-term storage. When the mixture 30 is applied to the homogenizer in this manner, pressure is applied to the mixture 30 and the extraction raw material is atomized. As a result, a large amount of aroma components and flavor components, for example, coffee oil (10 to 15%) in roasted coffee beans is extracted. This coffee oil enriches the aroma of the extract and softens the bitterness and sourness of coffee,
It plays a major role as an ingredient that produces a mellow and rich flavor. In the present invention, the extraction amount of coffee oil is 0.05 to 5.0%. In addition, the above homogenization is
It may be repeated once or twice or more, and may be appropriately set depending on the pressure and the type of the extract. Further, two or more homogenizers having different homogenizing mechanisms may be used in combination.

Next, the mixture 31 homogenized as described above is subjected to solid-liquid separation using the solid-liquid separator 5 to obtain an extract liquid 32. As the solid-liquid separator, a filter material such as a wire net, filter paper, filter cloth may be used for filtration, or a centrifuge as described in JP-A-4-210555 may be used. Good.

The extract 32 thus obtained may be drunk as it is, or may be added with an auxiliary material such as sugar, dairy product or the like. In addition, after adding auxiliary materials as needed to the extract, cans, bottles, paper packs, PE
It may be filled in a sealed container such as a T bottle and sealed, and appropriately sterilized for commercialization.

In order to further stabilize the homogenization of the obtained extract, it is preferable to homogenize again after solid-liquid separation. In particular, in the case of an extract such as straight coffee whose transparency is important for quality, the extract 32 after solid-liquid separation is used.
Is preferably homogenized several times to prevent turbidity during long-term storage, which is preferable. For example, the solid-liquid mixture 30 may be homogenized by a Manton-Gaulin type homogenizer as shown in FIG. 2, and the extract 32 after solid-liquid separation may be homogenized by the high-pressure homogenizer shown in FIG. Good. Particularly, homogenization of the extraction liquid 32 after solid-liquid separation is carried out by the high-pressure homogenizer shown in FIG. 3, which is more suitable in terms of emulsion stability and turbidity prevention.

Further, in any of the above steps, cooling may be carried out if necessary. When the high-pressure homogenizer shown in FIG. 3 is used, bacteriostatic agents such as sucrose fatty acid ester and polyglycerin fatty acid ester are preferably added after high-pressure homogenization because the effect of the bacteriostatic agent can be maintained. .

[0022]

As described above, according to the method for producing an extracted beverage of the present invention, since the aroma component and the flavor component are extracted from the extraction raw material by homogenization, conventionally, it remains in the extraction raw material even after the extraction. The aroma and flavor components that have been used can be sufficiently extracted, and even if the same amount of extraction raw material as the conventional one is used, a more fragrant and savory extract can be obtained. Further, for example, in the case of coffee beverages, since the coffee oil in the roasted coffee beans is extracted at a higher concentration than in the past, it is possible to strengthen the good aroma of the coffee and reduce the sourness and bitterness. It can have an oval and rich flavor.

Further, since the homogenization is carried out at the time of extraction, turbidity or separation due to a scent or flavor component does not occur even during long-term storage, and for example, a transparent container has a good appearance even when filled. It can be a beverage. Further, in the extraction step, there is no need to lengthen the extraction time or to mix and stir, and the operability is good. Further, by performing all of these series of steps in a closed system, it is possible to prevent the scattering of the water-soluble aroma components that are easily scattered during extraction,
It can be made into a fragrant drink.

Next, the present invention will be specifically described with reference to examples. <Example 1> Based on the manufacturing line shown in FIG.
80 kg roasted and ground coffee beans and hot water at 98 ° C 1
000 kg was put into the extractor 1 and immersion extraction was performed for 10 minutes. Next, the mixture 30 was homogenized at 150 kg / cm ² using the homogenizer (manton-goulin) 4 shown in FIG. 2 to obtain a homogenized mixture 31. Then, using a cotton flannel filter cloth, the coffee grounds were subjected to solid-liquid separation from the homogenized mixture 31, and 960 kg of the extract 32 was collected. Next, this extract liquid 32 was heated to 90 ° C., filled into a glass bottle, wound, and sterilized at 121 ° C. for 15 minutes to obtain a straight coffee beverage.

Example 2 A homogenizing pressure of 500 kg / c
Same as Example 1 except that m ² was used.

<Comparative Example 1> The procedure of Example 1 was repeated except that homogenization was not performed.

Comparative Example 2 Based on the production line shown in FIG. 5, first, roasted and ground coffee beans 80 g and 98
1000 kg of hot water at 0 ° C. was put into the extractor 1 to perform immersion extraction for 10 minutes. Next, the mixture 11 is subjected to solid-liquid separation at a separation plate type centrifugal separator 5 at 4500 rpm, and then,
Using the homogenizer shown in FIG. 2, homogenization treatment was performed at 150 kg / cm ² to obtain an extract. Others were the same as in Example 1.

With respect to the coffee beverages of Examples and Comparative Examples obtained as described above, 20 professional panelists about the aroma intensity immediately after preparation and after storage for 1 month at 40 ° C. and the separated state of coffee oil The average particle diameter of the coffee oil (measured with a Shimadzu laser diffraction particle size distribution analyzer SALD-1100) was measured along with the sensory evaluation. Further, the amount of coffee oil immediately after preparation was measured by the Reese-Gottlieb method. The above results are shown in Table 1.

[0029]

[Table 1] * 1 Evaluation criteria Fragrance; +3 ... Strong, +2 ... Slightly strong, +1 ... Normal, 0
… Weak separation; ○ …… No separation △ …… Slight separation is observed on the liquid surface × …… Clear separation is observed * 2 Particle size unit Examples 1 and 2, Comparative Example 2 …… μm Comparative Example 1 ...... mm

From the above results, the coffee beverages of the examples were all good scents, and almost no coffee separation was observed even after storage for one month, and thus they were good coffee beverages. In particular, in Example 2 in which the homogenizing pressure was increased, the effect of retaining the scent and preventing the separation of coffee oil was high. On the other hand, the coffee beverages of Comparative Examples had a weak scent and had a poor coffee oil separation preventing effect. In addition, the coffee beverages of Examples all contained approximately 2 to 10 times the amount of coffee oil as compared to the coffee beverages of Comparative Examples, so that despite the high-concentration extract, it had a mellow richness. It was a drink with.

Example 3 In the same manner as in Example 1, the mixed solution 30 was homogenized and then solid-liquid separated to obtain an extract 32.
Was homogenized again with a homogenizer shown in FIG. 3 at a pressure of 700 kg / cm ² . Thereafter, in the same manner as in Example 1, the glass bottle was filled, sealed, wound and sterilized to obtain a straight coffee beverage. The obtained beverage was evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0032]

[Table 2] * 1 Evaluation criteria Fragrance; +3 ... Strong, +2 ... Slightly strong, +1 ... Normal, 0
… Weak separation; ○ …… No separation △ …… Slight separation is observed on the liquid surface × …… Clear separation is observed * 2 Particle size unit …… μm

From the results shown in Table 2, the obtained beverage has an average particle size of coffee oil smaller than that of Examples 1 and 2, and the coffee oil is sufficiently emulsified, so that the beverage becomes cloudy for a long time. And no separation occurred.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a production line used in the method for producing an extracted beverage of the present invention.

FIG. 2 is an explanatory view showing the mechanism of a homogenizer used in the method for producing an extracted beverage of the present invention.

FIG. 3 is an explanatory view showing the mechanism of a homogenizer used in the method for producing an extracted beverage of the present invention.

FIG. 4 is an explanatory view showing an example of a production line used in a conventional method for producing an extracted beverage.

FIG. 5 is an explanatory view showing an example of a production line used in a conventional method for producing an extracted beverage.

[Explanation of symbols]

 1 Extractor 2 Balance Tank 3 Pump 4 Homogenizer 5 Solid-Liquid Separator 6 Extraction Liquid Tank 7 Cooler 11 Chamber 12 Valve 13 Valve Seat 14 Impact Ring 21 Pump 22 Pressure Gauge 23 Chamber 24 Liquid Transfer Channel 25a, 25b Split Channel 26 Liquid delivery path 27 Product outlet 30 Mixture 31 Homogenized mixture 32 Extraction liquid

Claims (1)

[Claims] 1. A method for producing an extracted beverage, which comprises mixing an extraction raw material and an extraction medium, homogenizing the mixture, and then performing solid-liquid separation in producing the extracted beverage.