KR100870923B1 - Extracting apparatus for low caffeine coffee and extracting method thereof - Google Patents

Abstract

An extractor and extracting method of coffee containing low caffeine is provided to extract easily while reducing caffeine content with the extractor of the coffee. The method of extracting coffee comprises the steps of: 1) roasting a bean and injecting pulverized beans into the extractor(20) which is fixed to the inside of the body; 2) ejecting low temperature water from 5 to 40 °C into the inside of the body through an injector(14); 3) obtaining the coffee extract by supplying low temperature water having 9~20 pressure(atm) into the inside of the extractor for 30~90 seconds through a pressure device; 4) filtering the coffee extract by the filter(40) and transferring it to a storage space through a transfer port.

Description

Extracting apparatus for low caffeine coffee and extracting method

1 is a cross-sectional view of a coffee extraction device according to an embodiment of the present invention.

2 is a view schematically showing the operating relationship of the device shown in FIG.

<Explanation of symbols for the main parts of the drawings>

10 body 11 diaphragm 12 storage space

13: extraction space 14: inlet 15: outlet

20: extractor 21: support 22: inlet

30 pressurizer 40 filter member 50 feed port

51: opening control 52: through hole

The present invention relates to an extraction apparatus and a method for extracting low caffeine-containing coffee which can be easily extracted at low temperature in order to obtain a coffee extract with low caffeine content. More specifically, a high temperature extraction method using a high temperature of 70 ℃ or more to obtain a coffee extract contains a large amount of caffeine, while reducing the caffeine content while making the coffee aroma by suppressing the evaporation of the flavor component of the coffee In order to obtain a coffee extract at a low temperature of 40 ℃ or less relates to an extraction apparatus and extraction method of low caffeine-containing coffee.

Coffee drinks are now widely consumed around the world. However, caffeine contained in coffee is one of the foods that many people are reluctant, although it is beneficial, but often presents a number of problems, high caffeine. Accordingly, various methods are known for producing low caffeine coffee beverages.

In this regard, a method of treating beans using methylene chloride (DCM) or ethyl acetate (Ethyl Acetate) has been known. However, since the chemical solvent treatment is accompanied, there is not only a sense of rejection but also a significant change in the composition. There are disadvantages. Accordingly, some methods using carbon dioxide have been utilized. This method uses liquid carbon dioxide compressed at 200 times the standard pressure to process coffee beans, which takes about 5 to 8 hours to extract caffeine and shows little change in the composition of coffee. There is an advantage. However, this method is also used only in large amounts of soybeans because it is accompanied by a chemical solvent treatment process, and is not used for good soybeans.

The Swiss Water Process method is known as a method that does not use a chemical solvent. This method removes caffeine by soaking it in hot water to dissolve caffeine in unroasted beans. Although hot water absorbs caffeine in a green bean state, the components of the taste of coffee are insoluble in water, so there is an advantage that the original taste remains intact in caffeinated beans, but there is a disadvantage in that the processing cost is increased.

In addition, the aforementioned methods of removing the coffee caffeine are mainly in the state of green beans, the stability of the process and the manufacturing process is cumbersome, and due to the change in the state of coffee beans before roasting coffee, There is a limit to expressing incense.

Therefore, the present inventors are well known that the caffeine contained in the coffee is water-soluble and soluble in water of 70 ℃ or more, so that when the coffee is extracted at a low speed at a high speed, the amount of caffeine can be extracted less than the slow extraction Based on the principle, the present invention was completed by developing an apparatus capable of quickly obtaining a coffee extract even in a short time even at low temperature, while developing an apparatus capable of maintaining a good taste and aroma while significantly reducing caffeine content.

Therefore, the present invention not only reduces the caffeine content by extracting coffee in a short time at a high speed while using low temperature water, but also separates the residues generated during the coffee extraction process, so that the taste is clean and the flavor of the coffee is immediately preserved by extracting the flavor of natural beans. Its purpose is to provide a device for extracting low caffeine-containing coffee that can be maintained.

Another object of the present invention is to provide a method for extracting low caffeine-containing coffee which can easily extract coffee while reducing the content of caffeine by using the coffee extracting device.

In order to achieve the above object, the present invention is provided with a storage space for storing the coffee extracted in the inner lower portion by the diaphragm and an extraction space for obtaining the coffee extract in the upper portion, the water inlet is provided on the upper outer side The lower body has a discharge port for discharging the extracted coffee; A net-shaped extractor fixed to the extraction space of the body by a support, connected to a coffee grind inlet formed on an outer side of the body, and configured to discharge the extracted coffee to the outside; A pressurizer for supplying high pressure water to the extractor so that the coffee extract is discharged through the net; A filter member formed on the diaphragm to filter the suspended matter in the process of transferring the coffee extract to the storage space; And a conveying port coupled to the center of the diaphragm to pass the coffee extract passing through the filter member, and the coffee extract is transferred to the storage space when the lower part is opened by the opening / closing control opening. The low caffeine-containing coffee comprising: It provides an extraction device of.

In addition, the present invention comprises the steps of roasting the green beans and then pulverized coffee grounds into the extractor fixed inside the body through the feeder; Injecting 5-40 ° C. of cold water into the body through an injector; Obtaining a coffee extract by supplying high pressure cold water for 30 to 90 seconds with a pressurizing device inside the extractor; It provides a method for extracting low caffeine-containing coffee, characterized in that it comprises a; filtering the coffee extract with a filter member and then transporting it to a storage space through a transfer port.

Hereinafter, the coffee extraction apparatus and the extraction method according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a cross-sectional view of a coffee extraction device according to an embodiment of the present invention, Figure 2 is a view schematically showing the operating relationship of the device shown in FIG.

1 and 2, the coffee extracting apparatus according to the present invention includes a body 10 having an extraction space 13 and a storage space 12, and a body 10 containing coffee grounds. Extractor 20 made of mesh fixed to extraction space 13, pressurizer 30 for applying high pressure to extractor 20 for coffee extraction, filter member 40 for filtering the extracted coffee and filter element It includes a transfer port 50 for transferring the coffee extract passed through the 40 to the storage space (12).

The body 10 is provided with a storage space 12 for storing the coffee extracted in the lower inner side by the diaphragm 11 and an extraction space 13 for obtaining coffee extracts in the upper portion, the water outside the upper Inlet 14 is provided, the lower end is provided with an outlet 15 for discharging the extracted coffee.

Here, the extraction space 13 is where the extractor 20 is installed, and the storage space 12 is where the extracted coffee is stored. The separation of the extraction space 13 and the storage space 12 is made by the diaphragm 11. The outer side of the upper end of the body 10 is provided with an inlet 14 for injecting low temperature water, the lower end is formed with an outlet 15 for discharging the extracted coffee. Low temperature water injected into the inlet 14 should be used that has a range of 5 ~ 40 ℃, the use of hot water over 40 ℃ has the disadvantage of increasing the caffeine content, if the water is used below 5 ℃ coffee It is not easy to extract, so the taste and aroma of the coffee falls.

The extractor 20 is provided in the extraction space 13 of the body 10. The extractor 20 is fixed to the extraction space 13 of the body 10 by the support 21, is connected to the coffee grind inlet 22 formed on the upper outer side of the body 10, the injection of the coffee It is manufactured in the form of a net so that the extract is discharged to the outside.

The coffee grind is introduced into the inlet 22, and the coffee grind may be used generally in the art. However, in the present invention, since the coffee is extracted at a low temperature, in consideration of low solubility of the coffee, it is preferable to use a well-known roasted coffee (polity roasting or Italian roasting) to grind the coffee. Herein, the ground coffee powder may be added in consideration of the amount of water injected through the inlet 14, and preferably, the coffee concentration is 1.15 to 1.35% by weight in consideration of the taste and aroma of the coffee.

The smaller the particle size of the input coffee grinds, the larger the surface area is, the greater the extraction effect. However, if too fine, coffee by-products may be mixed through the net, which is not preferable. Preferably, coffee grounds are used that have a larger particle size than the net.

When the coffee grounds are put into the extractor 20, a pressurizer 30 is formed to supply high-pressure water into the extractor 20 so as to obtain coffee extracts from the coffee machine so that the coffee extracts are discharged through the net. The pressurizer 30 may use a known device capable of supplying water at high pressure.

The higher the pressure, the faster coffee extraction occurs, but on the contrary, the coffee by-products can flow out of the extractor 20 by the pressure, so it is better to maintain a proper pressure in consideration of this. In particular, if the pressure is less than 9 atm, there is a problem that the coffee is not extracted enough, the taste and aroma of the coffee is reduced, and if the pressure exceeds 20 atm there is a problem that the by-products can flow out of the extractor 20, the pressure is It is preferable to spray at high speed while maintaining at 9 to 20 atmospheres.

In addition, if the time of supplying high-pressure water is less than 30 seconds, enough coffee is not extracted and taste and aroma are reduced, and if it exceeds 90 seconds, the content of caffeine becomes high, so water is supplied at high speed for 30 to 90 seconds. It is good to brew coffee.

In addition, the water to be supplied should also be used at low temperature of 5 ~ 40 ℃ low caffeine content and the coffee aroma and taste is dark.

The filter member 40 is formed on the diaphragm 11 and serves to filter the suspended matter in the process of transferring the coffee extract to the storage space 12. The filter member 40 may be selected from a variety of known ones, including nonwoven fabrics and synthetic resin foams.

The transfer port 50 is coupled to the center of the diaphragm 11, the coffee extract is passed through the filter member 40, the coffee extract is stored in the storage space 12 when the lower portion is opened by the opening and closing control port 51 It serves to be transported.

The coupling of the transfer port 50 and the diaphragm 11 may be applied to a variety of well-known techniques, including screw coupling, the upper portion of the transfer port 50 so that the coffee extract passed through the filter member 40 can be introduced into the mesh It is made of a net, the lower portion of the conveying port 50 has a closed structure so that the coffee is usually extracted to the lower storage space 12, and opened and closed only when desired, the coffee extract is introduced into the storage space 12 It is good to be able to transfer.

At this time, various means may be grafted to transfer the coffee extract introduced into the lower storage space 12 when desired. In the present invention, the opening and closing control unit 51 is installed. That is, when the opening and closing control opening 51 is rotated so that the lower portion of the transfer opening 50 is open, through the through hole 52 in the center of the opening and closing control opening 51 located in the transfer opening 50, opening and closing control opening 51 ) Rotated at an angle of 90 degrees so that the through hole 52 rotates while the lower portion of the feed hole 50 is opened and closed. However, as the structure of the opening and closing control unit 51 is an example, it will be appreciated by those skilled in the art that various means may be applied.

According to the present invention there is provided a method for more effectively obtaining a coffee extract using the above described device.

To this end, in the present invention, the first step is to roast the green beans and then put the ground coffee powder into the extractor 20 fixed inside the body 10 through an input machine.

Here, the coffee grounds may be selected and used as commonly used in the art as described above, preferably, it is preferably used to grind the coffee roasting (Fall City roasting or Italian roasting). The amount of the coffee grind is preferably adjusted so that the coffee concentration is 1.15 to 1.35% by weight in consideration of the taste and aroma of the coffee. In addition, the grain size of the coffee ground is sufficient to be larger than the grain size of the extractor 20.

After injecting the coffee grounds into the extractor 20, the low temperature water of 5 ~ 40 ℃ through the injector is subjected to the step of injecting into the body (10).

If necessary, it is necessary to maintain the temperature within the above range by cooling or preheating the introduced water, so that the caffeine content is low and the flavor and aroma of coffee are strong.

When water is injected, the coffee grounds introduced into the extractor 20 are locked, and then the high pressure cold water is supplied to the extractor 20 using a pressurizing device for 30 to 90 seconds to obtain a coffee extract. do.

At this time, the supply time of the pressure and the low temperature water should be supplied for 30 to 90 seconds at a pressure of 9 to 20 atm as described above to reduce the content of caffeine among the soluble components contained in the coffee grounds as well as the flavor of the coffee. It can be promoted. In particular, when the extraction of the pressure by the extraction of a large amount of flavor components of the coffee as the insoluble oil is emulsified, extremely fine coffee particles and gas bubbles float in the water, thereby allowing you to feel a unique flavor that can not be felt in other extraction methods.

Thereafter, the coffee extract is filtered through the filter member 40 and then transferred to the storage space 12 through the transfer port 50. Here, the filter member 40 may be selected and used from various known ones, including a nonwoven fabric or a resin foam as described above.

The coffee extract transferred to the storage space 12 may be discharged to a well-known outlet 15 and then processed into a well-known sterilization treatment to produce a beverage, and, if necessary, to a soluble coffee product through a drying process. have.

As the coffee extract according to the present invention obtained as described above is extracted through pressurization while using a low temperature extraction method, the caffeine content may be reduced while enhancing the aroma and taste of coffee.

Hereinafter, the present invention will be described in more detail with reference to the following experimental examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Coffee extraction example>

Coffee extracts were obtained using the apparatus shown in FIG. 1 according to the invention. First, 50 g of roasted coffee grounds were placed in the inlet 22, and 2000 ml of water at 30 ° C. was injected through the injector. Then, 2000 ml of high-pressure water at 30 ° C. was supplied for 40 seconds with a pressurizing device inside the extractor 20 to obtain a coffee extract. Since the coffee extract obtained by turning the opening and closing control unit 51 is passed through the filter member 40 was transferred to the storage space 12 through the transfer port 50.

<Coffee extraction comparative example>

Coffee extracts were obtained using the apparatus shown in FIG. 1 according to the invention for comparative experiments. First, 50 g of roasted coffee grounds were put into the inlet 22, and 4000 ml of 100 ° C. water was injected through the injector, and the mixture was left for 2 minutes to obtain a coffee extract. Then, the coffee extract obtained by turning the opening and closing control unit 51 was passed through the filter member 40 and transferred to the storage space 12 through the transfer port 50.

Experimental Example

The caffeine content of the coffee extract obtained in the coffee extraction example and the coffee extraction comparison example was confirmed and the results are shown in Table 1 below. In addition, 50 adult men and women were allowed to drink 50 ml of the coffee extract obtained in the extraction example and the comparative example, and then sensory evaluation on taste and aroma was performed. The sensory evaluation was scored out of 5, and the average score was evaluated.

division Extraction Comparative Example Extraction Example Ingredient (mg / 50ml) Caffeic Acid 5 One Caffeine 12 One Carbon dioxide 20 10 flavor A bitter taste 3.6 4.5 bitter 2.8 4.2 incense 3.1 4.6

As shown in Table 1, when the coffee is extracted at a low temperature according to the present invention, it can be seen that the caffeine content is significantly low. In addition, as a result of sensory evaluation, the coffee extract extracted at high temperature showed strong bitterness and astringent taste with respect to the coffee extract extracted at low temperature, and also showed a strong aroma.

After all, the coffee extract produced by the method according to the present invention has a very low content of caffeine, and although it is excellent in preference as a favorite food, it is a useful effect that people who have avoided drinking due to the rejection of caffeine can drink coffee easily. There is. In addition, the product is excellent in flavor, not only to obtain an excellent product, but also the extraction method is simple to improve the productivity has a suitable effect for industrial use.

As described above, the present invention can easily obtain the coffee extract even at a low temperature below 40 ℃ compared to the conventional high temperature extraction method using a high temperature of 70 ℃ or more to obtain a coffee extract, while reducing the caffeine content of the coffee flavor component In addition to suppressing the divergence, the aroma of the coffee can be made thick, as well as a simple extraction method is applied has a useful effect of providing an extraction apparatus and extraction method of low caffeine-containing coffee can increase the productivity.

In the above, the present invention has been described with reference to the preferred embodiment shown in the drawings, but this is only exemplified for better understanding of the present invention, and therefore the present invention is obviously derived by those skilled in the art. It should be interpreted by the claims that are intended to cover various other variations and equivalent embodiments as possible.

Claims (5)

delete Roasting the green beans and then putting the ground coffee powder into an extractor fixed inside the body through an inserter; Injecting 5-40 ° C. of cold water into the body through an injector; Obtaining a coffee extract by supplying cold water having a pressure of 9 to 20 atm for 30 to 90 seconds with a pressurizing device inside the extractor; And filtering the coffee extract with a filter member, and then transferring the coffee extract to a storage space through a transport port. delete The method according to claim 2, The coffee grounds are low caffeine-containing coffee extraction method, characterized in that the concentration of the coffee is 1.15 ~ 1.35% by weight. delete

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