JPS5920335B2 - Coffee liquid extraction method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for extracting coffee liquid, and particularly to a method for extracting coffee liquid that can be efficiently extracted while maintaining quality without making any changes to conventional equipment.

With the increase in demand for coffee, manufacturers are busy increasing their production of coffee, and the current problem is how to meet the increase in demand.

In order to solve the above problems, the applicant filed a patent application in
No. 816 (see Japanese Unexamined Patent Publication No. 53-81667).

That is, the content proposed by the above application is as follows.

To extract coffee liquid, multiple extraction towers filled with coffee raw materials are connected in series, and hot water, which is a solvent, is passed through these multiple extraction towers one after another to increase the extraction concentration, and the final extraction is performed. This is a method of recovering coffee liquid of a predetermined concentration from a tower.

Therefore, in order to increase the amount of coffee liquid extracted,
All that is needed is to increase the flow rate of the coffee liquid flowing through each extraction tower operating in series.

However, the extraction tower filled with new coffee raw materials and waiting for the next combination is filled with dry coffee beans, and the extracted liquid is pressed between the coffee beans. As a result, the pressure inside the extraction tower increases, and there is a risk that the extraction tower will burst.

Therefore, the applicant previously proposed the method shown in FIG. 1a.

In this method, when coffee raw materials are worn out and become unusable, they are discharged in a discharge process A, and after being filled with new coffee raw materials in a filling process B, a steam blowing process C is carried out, and steam is released from the bottom of the extraction tower. The coffee beans are blown up under pressure to stir the dry coffee beans and provide appropriate moisture.Furthermore, in the injection process, an appropriate amount of hot water with a coffee liquid concentration of zero is injected from the top of the extraction tower, and the coffee beans are heated until the waiting period. After going through step E, it is incorporated into the extraction train and an appropriate amount of hot water with zero concentration of coffee liquid is injected from the top of the extraction tower, and after passing through the feeding step F, which is the time from injection to extraction from the bottom of the extraction tower,
It is recovered through an extraction step G that allows continuous extraction, and this is what was proposed earlier.

However, it has been found that according to the above-mentioned method proposed earlier, the flow rate of coffee liquid in the extraction tower increases, resulting in an increase in production.

This is because hot water is injected into the dry coffee beans in advance, so if a strong extract comes into the area where the coffee beans are moist, it will be easier to remove from the extraction tower. This is because the extract can penetrate into the lower part, reducing the feeding time.

Here, the feeding time is the time required for the extract to be injected from the upper part of the extraction column filled with coffee raw materials until it has sufficiently penetrated to the lower part and can be continuously recovered from the lower part of the extraction column.

In addition, according to the above conventional method, since the hot water injected in advance is water with a coffee liquid concentration of zero, the increase in the amount of the extract flowing through the extraction tower is due to the contact time between the coffee bean raw material and the extract inside the extraction tower. In addition to a decrease in the swelling time (swelling time), the concentration of the extract is diluted, and as a result, the extract does not penetrate into the center of the coffee beans, resulting in a decrease in acidity, which is an important quality factor for coffee. Appeared.

The present invention was made with the aim of solving the above-mentioned problems, and the purpose of the present invention is to propose a coffee liquid extraction method that shortens the coffee liquid extraction time, increases the production amount, and also improves the quality. There is.

In the present invention, a plurality of extraction towers are combined into a series,
After a series of extraction operations are completed, and before the new raw material is filled and connected to the extraction tower in the next connection order in the period, the extraction column waits for the next connection order in the extraction column in this period. By injecting the concentrated coffee solution that has gone through a series of extraction processes until it overflows, and then connecting adjacent extraction towers, we are trying to use the time that was previously wasted as sufficient swelling time, and also to eliminate the feeding time. It is something to do.

Examples will be described below with reference to the drawings.

FIG. 1 is a time-lapse diagram showing an embodiment of the coffee liquid extraction method according to the invention, and an outline of the time flow will be explained based on this diagram.

As can be seen from FIG. 1, the discharge process A, the filling process B, and the steam blowing process C are the same as those in the conventional example described above.

However, in the present invention, a coffee concentration solution injection step D' is intentionally inserted after the steam blowing step C (described later), which is the same as in the conventional example, and the feeding time that existed in the conventional example is omitted.

First, prior to detailed explanation, the basic idea of the present invention will be explained with reference to FIG.

FIG. 5 shows a list of how the individual extraction columns are connected.

In the top row of Figure 5, the extraction towers ■, ■, ■, ■, ■.

For example, when extracting coffee liquid using four of the six units in ■, ■, ■, ■, and ■, if the coffee raw materials in the extraction tower ■ are worn out and become unusable, This figure shows a case where an unnecessary extraction column (2) is removed from the extraction system, and an extraction column (2) filled with new coffee material is added to the extraction system.

Therefore, the extraction tower ■ shown at the top of the column represents the extraction tower that is newly entered, and ■ and ■ are shown in the horizontal row.

■, ■, ■, ■ indicate the order of returning to the extraction series in this order.

Therefore, the order is to connect the extraction tower ■ immediately, and
,■,■.

(It will be clear from the explanation below that the extraction column ■ has already undergone a swelling effect.) Instead of immediately connecting the extraction tower (adjacent in the operating order), we connect the extraction tower () which is filled with new coffee ingredients in advance and which has just undergone the steam blowing process.
The coffee concentration solution that has gone through a series of extraction processes is injected into the adjacent extraction tower Connect to the tower and extract the tower■
, ■, ■, ■ Extract operations are performed.

This is because the extraction tower ■ is in a swollen state to begin with, and the extraction tower ■
This is to ensure that the extraction tower (2), which has already been injected with the coffee concentration solution, remains in a sufficiently swollen state during the extraction operations (2), (2), and (3).

In addition, to further explain the second stage in FIG. A case is shown in which the extraction tower (2) is removed from the extraction series and the extraction tower (2), which is already in a swollen state, is restored because the coffee raw material in the extraction system becomes unusable due to wear and tear.

However, as mentioned above, since the extraction bath (■) is filled with new coffee raw materials and only the steam blowing process has been completed, there is no need to immediately connect it to the adjacent extraction tower (the next extraction tower in the connection order) (2). , the coffee concentration solution is injected into the extraction tower (2), which is the next connection order of the adjacent extraction tower, until it overflows, and then the extraction tower (2) is connected to the adjacent extraction tower (2).

Hereinafter, in FIG. 5, the same operation as described above will be repeated.

Next, an embodiment will be described based on the above description and with reference to FIGS. 2, 3, and 4.

In the figure, numerals 1 to 6 are extraction towers as described above.

7 is a discharge lid that covers the bottom surface of the extraction column, and 8 is an inlet lid that also covers the top surface.

Each of the lids has a structure (omitted) that is sealed in a hatch shape through a gasket.

Reference numeral 9 denotes a steam device placed around each extraction tower, which applies heat to each extraction tower to facilitate the extraction operation.

Reference numeral 10 denotes an extraction pipe connected to the extraction lid of each extraction tower, which is connected to an extraction main pipe 11 and reaches a hot water tank 13 via a pump 12.

The hot water tank is filled with hot water for brewing coffee.

Reference numeral 14 is a pressure vibrator for determining the injection pressure and amount of extraction into each extraction column, and is also a safety valve for releasing excess liquid to be extracted.

Reference numeral 15 denotes a discharge pipe connected to the discharge lid 7 of each extraction tower, and is led to an extraction liquid tank 16 via this pipe.

17 is a thermometer for detecting the temperature inside the extraction column;
8 to 45 each indicate a valve.

The present invention will now be described assuming that the extraction operation is performed using four extraction columns 2, 3, and 4.5.

That is, the valve states for the batteries 2.3 and 4.5 to perform the extraction operation are: valve 18 of the extraction pipe 11 closed;
19-23 open, 24-28 closed, 29-31 open, 32 closed,
40 to 42 are closed and 43 are open. In this case, each extraction tower is filled with raw material (coffee beans), and the S of the pump 12 is
Due to W-in, there is hot water tank 13 (about 60°C).

) is directed in the direction of the arrow shown by the pump pressure, first enters the extraction tower 2, passes through the coffee beans inside by the pump pressure, and passes through the extraction tower ■→■→■→■ sequentially. Over time, the coffee liquid gradually increases in concentration and is stored in the extract liquid tank 16 via the drain pipe 15, and the process ends.

In the process of performing the above series of operations, it is of course necessary to constantly measure the concentration of the extract from the final extraction column (in this case, extraction column 5) and constantly monitor the reference concentration. ) is coming down, the coffee beans in the extraction tower containing hot water (in this case, extraction tower 2) are discharged to the outside by opening the hatch of the discharge lid 7, and then The brewing lid 8 will be opened and new coffee beans will be filled to prepare for the next combination.

However, in the non-invention, the extraction tower (■) is separated when the extraction is completed, and the adjacent extraction tower (extraction tower (■)
Before connecting to the next extraction tower (which is ready for connection), set the valve state as shown in Figure 3 (the status of each valve is omitted), and wait for the next connection order of the adjacent extraction tower (■). The coffee concentration solution that has gone through a series of steps is injected into the extraction tower (2).

After passing through this state, the adjacent extraction tower (2) is connected to perform the extraction operation.

(See FIG. 4), and these operations are repeated in sequence as shown in FIG.

By the way, comparing the conventional method and the uninvented method in terms of time,
When the experimental results were tabulated, the results shown in the table below were obtained.

As is clear from the above table, the discharge time, filling time and steam blowing time are the same for the conventional method and the uninvented method, so these times were excluded and the total time from the different processes was shown as a subtotal. .

That is, although there is not much difference in subtotal time from the conventional method, it is not only significant when considering a series of repeated extraction operations, but it can be understood that it is even more significant when considering quality improvement.

In short, in the non-invention, the conventional process consisting of discharge → filling → steam blowing up - pouring (zero concentration hot water) → timing → feeding → extraction is replaced by discharge → filling → steam blowing → feeding (concentration solution) → timing → extraction. Not only does this eliminate the feeding time that conventionally existed separately from pouring, but it also provides a number of effects as listed below.

[A] Advantages in terms of process and quality There is no difference from the previous proposal in that it naturally creates favorable conditions for extraction because the concentrated solution is injected in advance during the period, but in the case of pouring, coffee Because the hot water has zero concentration, it is thin when first drawn out, gradually becomes thicker, and finally becomes thinner.

In other words, it goes from thin → thick → thin, so the average becomes thinner, whereas in the non-inventive case, since a coffee concentration solution is initially injected, when it is extracted, it is thick from the beginning, thick in the middle, and finally thin. However, it is natural that the result will be thicker than thicker, so the average will be thicker.Moreover, since the injection is a concentrated solution, it reaches the center of the coffee beans in the extraction tower, so the acidity of the coffee is not sufficient. This allows the original taste of sour coffee to be extracted.

[B] Other advantages 1. We can easily handle the quality of raw materials.

2. As a result of complete extraction, work efficiency is improved and raw materials are not wasted.

3. Quality is stable.

4. As a result of extracting without applying excessive pressure, there is no danger and safer work is ensured.

5. Continuous operation for long periods of time is possible.

6. Increase the efficiency of mechanical equipment and save on equipment.

7. Save labor costs.

Note that the above-mentioned extraction method is not limited only to the coffee liquid extraction method, and it goes without saying that if this type of extraction method is applied in general, the effect will be even greater.

Steam was blown up from the bottom of the extraction tower in order to stir the coffee bean raw material and give it an appropriate amount of moisture, but this blowing up is not limited to steam, and it is also possible to blow up deep sleep. Of course.

[Brief explanation of drawings]

FIG. 1 is a block diagram for clearly showing the conventional method and the method of the present invention. FIG. 1a shows the conventional method and FIG. 1A shows the non-inventive method, respectively. 2, 3 and 4 are system diagrams of the actual apparatus, and FIG. 5 is a diagram showing the order for injecting the concentrated solution. 1-6... Extraction tower, 7... Discharge lid, 8
...Inlet lid, 9...Steam device, 1
0...Inlet pipe, 11...Inlet main pipe, 12...Pump, 13...Hot water tank, 1
4... Safety valve, 15... Discharge pipe,
16...Extract liquid tank, 17...Thermometer,
18-45... Valve.

Claims (1)

[Claims] 1 Exclude the extraction tower with the most significant loss of coffee raw materials from a group of multiple operating extraction towers filled with coffee raw materials, and extract the extraction tower that has been filled with new coffee raw materials in advance and has completed preparations for the next changeover. In a series of coffee liquid extraction methods in which the adjacent extraction towers that are closest in order among the tower groups are connected in series and the medium is sequentially introduced to concentrate and recover the coffee liquid, the above-mentioned waiting extraction tower group is , a stirring process in which pressurized steam is blown from the bottom of the extraction column into the inside of the extraction column after filling the coffee raw materials, and then a concentrated solution injection in which the coffee concentration solution is injected from the top of the extraction column into the inside of the extraction column until it overflows. and an adjacent extraction column which has completed each step and has the next connection order upon switching;
and an extraction tower that completes only the stirring step after filling the coffee raw material and has a next order of connection of the adjacent extraction tower, and the adjacent extraction tower is connected to the adjacent extraction tower prior to joining the adjacent extraction tower to the operating extraction tower group. A coffee liquid extraction method characterized in that a coffee concentration solution is injected into an extraction column which is next in the connection order until it overflows.