KR100796017B1 - Espresso coffee extracting method - Google Patents

Abstract

A method for extracting espresso coffee by putting ground coffee beans into an extraction vessel and passing hot water using a multistage centrifugal pump is provided improve the aroma and flavor of coffee and massively produce high concentration coffee extract within a short time. Extraction of espresso coffee is achieved by the steps of: grinding coffee beans to a predetermined size; putting the ground coffee beans into an extractor(8) with a filter net(84); passing hot water of 60 to 100deg.C to the upper part of the extractor from the lower part; storing coffee extract in a balance tank(15); filtering the coffee extract through a first and second filters(19,20); cooling the coffee extract through a heat exchanger; and storing the cooled coffee extract in a storage tank(23). The cooling of coffee extract through the heat exchanger is performed with water of about 16 to 20deg.C in a first step and cooling water of 2 to 6deg.C.

Description

Espresso coffee extracting method

1 is a production process and washing process diagram of the espresso extraction equipment of the present invention

2 is a view for explaining an extractor which is the core of the extraction equipment according to the present invention;

The present invention transfers the hot water to the pump, by applying pressure to the ground coffee to extract as much fat as possible from the substances contained in the ground coffee and the concentration of the coffee liquid (wide and functionally selected depending on workability) 3.0 ~ 6.0 Espresso coffee extraction method to obtain a large amount of brix or more

Conventionally, in order to extract the stock solution of coffee, the ground coffee is put in a container and pressurized with a constant force (hydraulic or pneumatic mechanism) to pass hot water to extract the stock solution of coffee. This method has a small extraction volume and a very large size, which is not suitable for mass production in industry.

An object of the present invention is to solve the problems of the prior art as described above, and to extract coffee by pressurizing using a hydraulic or pneumatic device as in the conventional method, natural phenomenon (physical force generated while the liquid is transported) It was possible to mass-produce in a short time by pressurizing by the method using).

Conventional pressurized methods are used when the vessel length is at least about three times the diameter of the vessel of the extractor. If the length of the vessel is the same or less than three times the diameter, the pressurization does not occur easily. In this case, mechanical pressurization from the outside is necessary.

The present invention grinds the existing beans, puts them in a container and transfers the hot water to transport the liquid (water), so that the ground coffee particles are naturally compressed and hot water is quickly passed between the compressed spaces and high concentration of coffee. The present invention relates to a coffee extraction method for extracting a liquid, the main configuration of which comprises: grinding coffee beans to a predetermined size; Injecting the pulverized ground coffee (85) into the extractor (8) provided with a filter net (84); Extracting the coffee liquid by passing hot water having a temperature of 60 to 100 ° C. from the lower part of the extractor 8 to the upper part by using a pump; Storing the extracted coffee liquid in the balance tank 15; Filtering the coffee extract stored in the balance tank 15 through the primary and secondary filters 19 and 20; Cooling the filtered coffee extract through the heat exchanger (21); It characterized in that it comprises the step of storing the cooled extract in the extract storage tank 23, the coffee extract in the balance tank 15, the transfer pump 18 is operated by an electrical signal, the first and second It is sent to the filter, characterized in that the balance tank 15 is operated at 20% by volume level and the balance tank 15 level is stopped at 60% by volume, while passing through the filter net 84 and the grinding beans and When it is separated from the coffee liquid and enters the balance tank 15, the connected pipe 16 is lowered to the lower end of the balance tank 15, to prevent the coffee extract from foaming. In the process of cooling through the heat exchanger (21), cooling is carried out with temperature water of about 16-20 degrees Celsius, and rapidly cooled with cooling water of about 2-6 degrees Celsius in a second time, to maintain taste and aroma. That scoop Gong

Other features and configurations other than those described above will be further described below in conjunction with the accompanying drawings.

In constructing a coffee extractor for execution by the method according to the invention, the extractor is configured to flow water from the bottom of the extractor upwards.

The present invention puts ground coffee grains into an extraction container capable of extracting the stock of coffee by crushing the coffee beans, which are the main raw materials of the coffee solution, to a predetermined size, and using a centrifugal multistage pump by electric signals to heat water (temperature 60 to 100). It is made to let the structure pass).

The grain size of ground beans is about 1.0mm ~ 1.8mm and 0.28 ~ 0.36 is suitable for volume. Particle size is an important factor for extraction. If it is smaller than its size, hot water cannot be transported, and coffee liquid is not obtained. If the particle size is too large, hot water cannot pass through, and high concentration of coffee liquid is not obtained. Cannot be achieved.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is explained in full detail based on an accompanying drawing.

Figure 1 shows only the extraction production process of the espresso extraction plant process.

The water heated in 60 to 100 degrees Celsius in the hot water storage tank 1 passes through the filter 3 for filtering various fine impurities contained in the water by opening the valve 2 and starting the extraction production. ) Is opened and the flow rate of the hot water is detected by the flow meter 5 to control the extraction amount, and the water pressurized by the transfer pump 6 enters the lower end of the extractor 8. In the flowmeter installation method, the flowmeter is usually installed after the pump, but in the present invention, the pressure change in the pipe is wide, and the pressure change in consideration of the error range and structural characteristics of the flowmeter (5) cannot be used. Irrespective of this, the transfer pump 6 is preferably installed in front of the front.

At this time, irrespective of the initial production operation, the valve 4 and the check valve 9 are closed in the next operation, the shrinkage action occurs due to the volume reduction in the process of cooling the hot water in the pipe. Therefore, even if the vacuum is generated in the pipe and the transfer pump 6 by the generated vacuum force, and the transfer pump 6 is started during the next operation, the hot water cannot be transferred due to the vacuum.

This is caused by the phenomenon of air sucking due to the vacuum force on the mechanical seal installed in the transfer pump 6. In order to prevent this, the check valve 10 installed at the rear of the transfer pump is automatically opened to generate vacuum in the pipe. When the power is naturally dissipated, the air sucking phenomenon generated in the upper part of the transfer pump 6 is eliminated, but the air sucked into the check valve 9 causes water hammer in the pipe, and the hot water is transferred. Open the valve (11) to let the air bleed out briefly

 Before the valve 11 is closed and hot water is transferred and enters the extractor 8, it is controlled by the valve 12. The first conveyed water is cooled by a pipe during the flow of the pipeline and part of the valve 12 ), The discharge valve 13 is opened to operate, and when the condition is suitable, the discharge valve 13 is closed and the valve 12 is opened to open the extractor 8, and hot water passes through the extractor 8, thereby leading to normal operation. .

Passing through the filter net plate 14 is separated from the ground coffee and the coffee liquid, and enters the balance tank (15). The pipe 16 to be connected is brought down to the bottom of the balance tank 15. This is to prevent foaming when the extract falls from the top during the extraction operation. (Because the extract contains a large amount of fat component, foaming occurs especially.)

The coffee liquid filled in the balance tank 15 is extracted liquid transfer pump 18 (if the liquid in the balance tank 15 drops to 20% by volume, the transfer pump 18 is activated to fill the coffee liquid, Only the pure coffee liquid is sent through the secondary filter 20 (mesh filter) through the micro filter network (thick filter), which is the primary filter 19, by an electrical signal from the transfer pump 18).

The reason why the primary filter 19 and the secondary filter 20 are installed is that the primary filter 19 is a bag-shaped bag, which can exert a good effect in the filter role, but may cause lint. There is this. In order to prevent this, it is preferable to use a mesh net of SUS (stainless steel) as a means for solving the problem of the primary filter 19 in the secondary filter 20.

The feed liquid passed through the filter is first cooled through the heat exchanger 21 to approximately 16-20 degrees Celsius, preferably 18 degrees Celsius, for example, to groundwater, and secondly to about 2-6 degrees Celsius. Rapid cooling with about 4 degrees of cooling water allows the extract liquid storage tank 23 to be sent through the multi-panel 22 while maintaining the taste and aroma.

The above process describes only the description until the hot water is transferred and the extract comes out.

Hereinafter, the espresso extraction equipment washing process will be described.

The cleaning process is a process that must be taken after the operation of the facility and the end of production.The conditions under which the facility must be equipped, such as the transfer pressure and stagnation time due to the coffee liquid generated in the pipe and the extractor (surface roughness in the pipe, gap in the pipe connection) Fine coating is formed on the surface by the coffee liquid due to the effect of not meeting all the various conditions. These will accumulate surface coatings that can be easily observed with the naked eye over time, greatly affecting product quality. To prevent this, it is cleaned.

In the cleaning process, there is a rinse concept of a simple washing process, and a cleaning concept of C.I.P (Cleaning in place) cleaning process.

Rinse wash

Rinse washing, unlike C.I.P washing, is water that passes through a water purifier (ground water). It is a washing that pushes only the residual amount of liquid in the line of equipment.

The process description is as follows.

When the washing valve 31 having a water purge function is opened by an electrical signal, the rinse washing process is started.

Unexplained valves are all closed and other valves are turned on or off depending on the open state or process.

Via the flow meter (5), via the transfer pump (6), via the valve (32), via the via valve (33), and through the three-way valve (34) to the lower end (35) of the pipe (16) where about 30 After the lasting for a second, the cleaning line (36) for 180 seconds (to clean the inside of the balance tank 15 by the nozzle) with the butterfly valve 37 to clean the inside of the tank with the open state.

Then, the butterfly valve 37 is closed, and the balance tank (during display of the contents by the pressure transmitter of the balance tank 15 at the beginning of the time when the extraction liquid transfer pump 18 (the butterfly valve 37 is closed) The feed pump 18 is " on " when the water level of 15) corresponds to 60% by volume, and the feed pump 18 is set to " off " when it corresponds to 20% by volume. For switching the flow of fluid from the multi-panel 22 to the U-band 40 for line connection (dedicated parts used in the multi-panel 22) via the secondary filters 19 and 20, via the heat exchanger 21. Remove the union pipe only), open the valve (39) installed in the multi-panel 22 to start the rinse cleaning, drain 600 seconds to finish the rinse cleaning, but the butterfly valve 37 is opened 60 seconds To make the butterfly valve 37 close

C.I.P cleaning

Unlike rinse rinse, C.I.P wash is a comprehensive and detailed washing process, which is a process that consumes a little time because it does not leave any foreign substances on the line of the equipment. Rinse concept is a process that washes the parts that cannot be cleaned by washing with dilution of nitric acid and lye in water from C.I.P dedicated equipment and rinsing with ground water (purified water). Do this once every two weeks.

The process description is as follows.

There is a nitric acid washing process and a lye washing process, but the nitric acid washing process is performed first, and the progress step conditions are the same.

When valve 40 is opened by an electrical signal, the C.I.P cleaning process begins.

Unexplained valves are all closed and other valves are turned on or off depending on the open state or process.

Starting with the check valve 41, C.I.P liquid is supplied to the line. (The state of the multi-panel 22 should be configured to the "a" state and the U-band 40 is engaged and the valves 39 and 43 are open.) The washing line 44 is passed through the check valve 41. Via the check valve 45, the flow meter (5) via the hot water transfer pump (6). The valve 32 is transferred to the washing line 46 via the valve 32, and the inside of the extractor 8 is washed via the valve 48 via the check valve 47.

The C.I.P liquid introduced into the extractor 8 fills the balance tank 15 via the valve 49 via the valve 49 via the valve 12. Thus, when the water level in the balance tank 15 reaches 60% by volume, the extraction liquid transfer pump 18 is operated via the valve 52. When the water level of the balance tank 15 reaches 20% by volume, the transfer pump 18 Will stop. This is repeated.

When the water level in the balance tank 15 is 70 vol% or more, the valve 40 is closed to stop the start of the CIP liquid supply device. When the water level in the balance tank 15 is 70 vol% or less. The operation of stopping the CIP liquid supply device and stopping when it is 70 vol% or more is repeated.) The hydrothermal feed pump 6 is operated with the water level in the balance tank 15 starting at 70 vol% or more and the operating frequency is 45. ㎐ (only for circulation). The pump 6 is operated until the balance tank 15 water level is 20% by volume or less.

Via the check valve 54, via the primary and secondary filters 19 and 20, and via the heat exchanger 21, the valve 39, U-band 40, valve 43 in the multi-panel 22 "a". Circulates through the washing line (44).

This condition is carried out for 600 seconds at the start of the CIP cleaning, the valve 48 is closed and the valve 56 is opened, the three-way valve 34 via the lower end 35 line for 30 seconds, the washing line 36 300 seconds and rinse.

When the rinse process is carried out, the valve 40 is shut off and the CIP liquid supply pump is also stopped, but while maintaining the present conditions, the discharge valve 13 below the extractor 8 and the butterfly valve below the balance tank 15 37) The ground water supply washing valve 31 is opened to supply ground water.

The discharge valve 13 is closed after 30 seconds and the butterfly valve 37 is closed after 60 seconds to perform the rinse process. At this time, the valve 61 on the side of the washing line 44 is opened to start the drain and rinse the line.

The rinsing step is performed in the same way as the C.I.P cleaning, except that the function of the valve depends on the condition.

As soon as the nitric acid cleaning process is over, the lye cleaning process is switched over and automatically processed. After all washing and rinsing, the conditions of the plant are returned to their original production stages and terminated in production standby.

Water purge function

Water purge is a process carried out at the end of daily production to prevent drainage of liquid coffee in the line (cold coffee liquid from the balance tank 15 to the valve 39) in the remaining amount. will be.

The thick coffee liquor increases the wastewater treatment load and reduces the purification capacity.

Therefore, water purge operation is carried out for the purpose of cost reduction (preventing the loss of coffee liquids such as filter space, space filled in heat exchanger space line)

The operation starts with the water purge process when the washing valve 31 is opened by an electrical signal.

Hereinafter, all the valves which are not described are closed and the other valves are turned on or off depending on the open state or process.

Via the flow meter 5, via the hot water transfer pump 6, via the check valve 9, via the valve 49, and the line 50 through the balance tank 15. (After the extraction production operation, when the coffee liquid in the balance tank 15 reaches 20% by volume, the extraction liquid transfer pump 18 stops. However, in the water purge process, the water level in the balance tank 15 becomes 10 with the start signal. The transfer by the transfer pump 18 is added until the volume percentage is reached.)

When the water filled in the balance tank 15 is filled to a level of 70% by volume, the groundwater supply is cut off and the extraction liquid transfer pump 18 is operated to transfer the remaining amount of coffee liquid. When the transfer is completed, the water purge process is terminated when the balance tank 15 is operated to a level of 10% by volume.

Next, the configuration and operation of the extractor 8 will be described with reference to FIG.

In the state in which the upper lid 81 and the lower lid 82 of the extractor 8 are both open, the supporting net 83 is inserted into the lower lid 82, and the lower lid 82 is overlapped. Then, pour the ground beans to the appropriate amount. Pour the ground beans and insert the filter net 84 and combine the upper lid 81

The following describes a process in which the extract is obtained by the pressure change and the pressure applied to the ground beans in the process of transferring the hot water (60 ~ 100 ℃) by the automatic operation with the electrical signal.

Hot water enters the bottom of the extractor 8 and begins to fill. The pressure is close to 0 Kg / cm 2 until all the water is absorbed into the ground coffee 85. When all the water is absorbed and the water is filled without empty space inside the extractor 8, the grinding beans are slowly transferred to the upper part by the flow rate of the hot water. The space between the beans and ground beans is less and naturally pressurized slowly. This is the basic principle of naturally occurring pressurization. However, it depends greatly on the size of the facility.

The pressure generated at this time is 5 ~ 15Kg / ㎠ and the flow rate is 2,000 ~ 6,000L / Hr. (Workability is greatly influenced by the grinding density, and it is the most important because smooth operation is possible only when you understand the characteristics that change each time during the work.)

The balance of pressure and flow is controlled by a program inside P.L.C.

If the pressure rises above the set pressure maximum, the force applied to the ground coffee is greatly applied, which makes it impossible to transfer the hot water and thus does not achieve the required coffee liquid flow rate. This is an important factor.

{※ If hot water is transferred during extraction and it is interrupted by an error, restarting after that will not achieve the expected effect. It is difficult to repressurize hot water after pressurizing the ground coffee, but after the relaxation occurs, the ground coffee expands and expands the space. Cannot get brix brix.}

In addition, if the flow rate is too low, the pressure will not work, and thus no pressure will be applied to the ground coffee, which also does not meet the requirements. Therefore, a good balance of pressure and flow rate is necessary to achieve sufficient requirements.

EXAMPLE

120 kg of coffee beans from Brazil, Ethiopia and Costa Rica were roasted and crushed to obtain 600 kg of coffee extract (A) extracted with the present espresso extractor and 600 kg of coffee extract (B) extracted by drip method at normal pressure. .

Coffee beverage A (coffee extract A used product), coffee beverage B prepared by adding milk, white sugar, pH adjuster, and emulsifier to the coffee extracts A and B as shown in Table 1 in the mixing ratio. (Coffee Extract B Product) A sensory test was conducted between the products.

Raw material name Coffee Drink A Coffee Drink B Milk (3.4% fat, 12.5% TS) 55.00 55.00 Espresso coffee extract (4.0 brix) 18.75 - Atmospheric coffee extract (4.0 brix) - 18.75 White sugar 6.00 6.00 Emulsifier (Sucrose Fatty Acid Ester P-1670) 0.10 0.10 pH adjuster (sodium bicarbonate) 0.10 0.10 Purified water 20.05 20.05 Sum 100.00 100.00

( Sensory test results)

The sensory evaluation of the coffee beverage A and the coffee beverage B of the preparation example [Table 1] was carried out by 15 professional panelists in the independent sensory test booth, coffee flavor strength, milk taste, sweetness, and The overall preference was evaluated by the 9-point method (weak: 1-strong: 9).

The statistical significance of the sensory test results was analyzed at 1% and 5% after analysis of variance.

All statistical analysis was performed using SAS (Statistical Analytical system USA) and the results are shown in [Table 2].

Sensory test result Strength of coffee aroma  Strength of coffee flavor Milk Sweetness Overall preference Coffee Drink A 6.33 ± 1.18 (15) ^a ** 6.53 ± 0.99 (15) ^a ** 5.00 ± 1.20 (15) 5.20 ± 1.15 (15) 6.27 ± 1.10 (15) ^a ** Coffee Drink B 4.60 ± 0.99 (15) ^b ** 4.60 ± 1.40 (15) ^b ** 5.67 ± 1.05 (15) 5.87 ± 0.83 (15) 5.13 ± 1.13 (15) ^b **

* p <0.05 F = 3.01

** p <0.01 F = 4.17

(effect)

As shown in Table 2, coffee beverage A, a sample using the espresso extraction method according to the present invention, compared with coffee beverage B using a conventional atmospheric extractor, in terms of strength of coffee, strength of coffee flavor, and overall preference, 1 It can be seen that there is a significant difference within the percentage (p <0.01), which is distinguished in terms of quality.

This result is considered to be more effective in terms of preservation and quality improvement of coffee flavor when the espresso extraction method according to the present invention is applied to a coffee product in which the flavor change is sensitive to the extraction condition, than the conventional atmospheric extractor.

According to the present invention as described above, it is possible to extract a large amount of coffee concentrate in a short time with a simple equipment, and also improve the coffee flavor (flavor and flavor).

Claims (7)

Grinding the coffee beans to a certain size; Injecting the pulverized ground coffee (85) into the extractor (8) provided with a filter net (84); Extracting the coffee liquid by passing hot water having a temperature of 60 to 100 ° C. from the lower part of the extractor 8 to the upper part by using a pump; Storing the extracted coffee liquid in the balance tank 15; Filtering the coffee extract stored in the balance tank 15 through the primary and secondary filters 19 and 20; Cooling the filtered coffee extract through the heat exchanger (21); Espresso coffee extraction method comprising the step of storing the cooled extract in the extract storage tank 23 The method of claim 1, The coffee extract in the balance tank 15 causes the feed pump 18 to be driven and sent to the first and second filters by an electrical signal, while allowing the coffee extract level in the balance tank 15 to operate at 20% by volume. Espresso coffee extraction method characterized in that the water level in the tank (15) is stopped at 60 vol% The method of claim 1, When passing through the filter net 84 and separated from the ground coffee and the coffee liquid to enter the balance tank 15, the connected pipe 16 is lowered to the lower end of the balance tank 15, the coffee extract liquid Espresso coffee extraction method characterized in that to prevent the foaming The method of claim 1, The process of cooling through the heat exchanger 21, Espresso coffee extraction method characterized by cooling with temperature water of about 16-20 degrees Celsius, and rapidly cooling with 2 ~ 6 degrees Celsius cooling water for the second time. The method of claim 1, After the end of the coffee liquid extraction production by the coffee liquid extraction method, further comprises a rinse step, wherein the rinse step, When the washing valve 31 for supplying the rinse water is opened by an electrical signal, the transfer pump 6 is operated to start the rinse washing process in which the washing water is supplied, and the washing water passes through the flow meter 5. After passing through the valve 32 of the branch pipe, the washing line 46 passes through the valve 33 of the pipe 16 installed on the extractor 8, flows into the three-way valve 34, and then the balance tank ( After the washing water was discharged for 30 seconds through the lower end 35 of the pipe 16 installed in the pipe 15, the washing water was discharged through the washing line 36 installed upward from the three-way valve 34 toward the balance tank 15. After discharging for seconds, the inside of the balance tank 15 is washed, but after the butterfly valve 37 installed at the bottom of the balance tank 15 is opened, the inside of the tank is washed, and then the butterfly valve 37 is closed. , And the washing water is lowered by the balance tank 15 by operating the extract liquid conveying pump 18. U-band for line connection formed inside the multi-panel 22 through the heat exchanger 21 and the multi-panel 22 through the primary and secondary filters (19, 20) connected to the Remove the 40, open the valve 39 installed at the inlet of the multi-panel 22, start rinsing and drain for 600 seconds, and open the butterfly valve 37 installed at the bottom of the balance tank 15 for 60 seconds. Espresso coffee extraction method characterized in that the butterfly valve 37 is closed after the operation The method of claim 1, After the end of the coffee liquid extraction production by the coffee liquid extraction method, further comprising a washing process, the washing process, When the valve 40 installed at the inlet to which the cleaning liquid is introduced is opened by an electrical signal, The washing liquid is supplied to the washing line 44 through the check valve 41, The washing line 46 branched from the hot water supply line via the flow meter 5 and the hot water transfer pump 6 installed in the line through which the hot water is supplied through the check valve 45 installed in the washing line 44. The valve 48 of the pipe 16 installed between the upper end of the extractor and the balance tank 15 via the check valve 47 installed at the end of the washing line 46 and transferred via the valve 32 of the Via, to clean the inside of the extractor (8), The washing liquid introduced into the extractor (8) is connected to the balance tank (15) via the valve (12) installed at the bottom of the extractor (8), and via the valve (49) installed in the line (50), and the line (50). To fill the balance tank (15), When the wash liquid level of the balance tank 15 reaches 60% by volume, the extract liquid transfer pump 18 connected to the lower end of the balance tank 15 is operated, and when the wash liquid level of the balance tank 15 reaches 20% by volume, The operation of stopping the transfer pump 18 is repeated, When the level of the washing liquid in the balance tank 15 is 70% by volume or more, the washing liquid supply is stopped at the valve 40 installed at the washing liquid inlet. The hot water feed pump 6 installed on the hot water supply line is operated starting from the time when the level of the washing liquid in the balance tank 15 becomes 70 vol% or more. Washing liquid enters the multi-panel 22 through the heat exchanger 21 via the primary and secondary filters 19 and 20 connected to the rear of the balance tank 15, and then flows back into the flowmeter 5 again. Espresso coffee extraction method characterized in that configured to circulate on the line 44 The method of claim 1, After the coffee liquid extraction production by the above-mentioned coffee liquid extraction method, the process is carried out at the end of daily production further includes a water purge process, The above water purge process, The washing valve 31 for supplying the water washing solution installed on the hot water supply line is opened by an electrical signal, and when the washing water is input, the washing valve 31 is installed side by side on the hot water supply line. Through the flow meter (5), the hot water transfer pump (6) and the check valve (9), the washing water enters the balance tank (15) through a line (50) connected to the balance tank (15), When the wash water level in the balance tank 15 is filled up to 70% by volume, the wash water supply is cut off, and the extraction liquid transfer pump 18 is operated to transfer the remaining amount of coffee liquid remaining behind the balance tank 15, Espresso coffee extraction method, characterized in that to operate the transfer pump 18 when the water level in the balance tank 15 is lowered to 10% by volume

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