KR20140024097A - Mass production process of the coffee extract at room temperature - Google Patents

Abstract

The present invention relates to a method for extracting a coffee concentrate from a solid raw material such as roasted coffee at room temperature, and more particularly, by filling a crushed roasted coffee in a pressure-resistant column and permeating water at room temperature at a high pressure. It is a technology to prepare a coffee extract with a lower caffeine content while maintaining the aroma and taste of the. With a new recipe that takes advantage of the existing espresso and Dutch coffee of the present invention, it is possible to produce a flavorful coffee extract containing less caffeine in a short time.

Description

Mass production process of the coffee extract at room temperature}

Technology for producing coffee extracts with low caffeine content while maintaining the inherent aroma and taste of roasted coffee

Various solid raw materials are typically extracted using aqueous solvents such as hot water to form consumable aqueous extracts used in foods, flavors or beverages. Typical ingredients include, for example, roasted ground coffee, tea and cocoa. Typical representative methods and systems currently employed to perform such extraction are those used to brew and brew roasted coffee. In general, prior art systems are divided into two large categories: small household or commercial brewing equipment for making beverages, and large scale industrial for making concentrated extracts used as seasonings or raw materials for the manufacture of instant coffee products. It is included in the extractor. When used in the manufacture of instant coffee products, aqueous solvents are typically removed from the dissolved coffee solids by processes such as freeze drying or spray drying.

Conventional prior art large-scale coffee extractors and associated extraction methods, when used to prepare coffee extracts, particularly for the production of subsequent instant coffees, hydrolyze the cellulose of roasted coffee to completely extract a predetermined amount of ground roasted coffee. It is designed to. This is done for the following economic reasons. More soluble coffee solids are extracted from a predetermined amount of roasted coffee stock and to draw a greater amount of final instant coffee product when the moisture is removed by drying. To this end, conventional large-scale coffee extractors of the prior art are generally designed such that low grade ground coffee is fully extracted and hydrolyzed, and the production of high quality taste and flavor rich products or extracts of various grades from a predetermined amount of ground roasted coffee It is not designed for that. Most conventional prior art extractor systems of this kind employ one or more columns with a fixed bed of ground roasted coffee. While such systems and methods may be useful for complete extraction to hydrolysis, ideally suitable for the production of high quality coffee extracts with desirable sweetness and taste characteristics or for the production of various grades of extracts from a selected selection of ground roasted coffee no.

An espresso coffee extraction method is an improvement method for the apparatus required to produce a more concentrated coffee beverage with a more delicious taste and aroma. Espresso extraction methods typically use small home or commercial brewing devices that employ less complete extraction methods to produce relatively sweeter, more concentrated extracts. Typically, a high proportion of ground coffee to hot water is used. For example, 0.454 kg (1 pound) of ground roasted coffee can typically yield 1.81 to 3.63 kg (64 to 128 ounces) of coffee beverage. In order to allow sufficient contact time between water and ground coffee, this method uses finely ground coffee (14 grams weight) with hot water pressurized through a bed of crushed water accommodated in the brewing chamber by additional pressurized hot water. do. Most commonly used espresso extraction devices can only produce relatively small amounts of extracts during each extraction cycle. The quality of the drink depends mainly on the ground and fill state of the coffee, which determines the back pressure caused by the water flowing during the extraction and the extraction time for the beverage of a certain total volume. Failure to control these variables can result in extracts of low or inconsistent quality. In addition, since hot water is typically used to pressurize the extract from the bed of ground coffee during the entire extraction process, undesirable extraction levels still occur in certain devices, yielding extracts that may be too diluted in certain devices. It may also not be ideally suitable for use as a food or flavor additive.

The present invention relates to a method and system for preparing a consumable aqueous extract from a solid raw material at room temperature, and more particularly to a method and system for producing such a consumable extract via a column and a high pressure. Certain embodiments of the present invention include methods of forming concentrated aqueous extracts of roasted coffee that can be used in food, flavoring and beverage products.

The present invention relates to a coffee liquid extracting device, in particular a coffee liquid extracting apparatus that can be extracted at room temperature with good quality and efficiently. Several methods have already been proposed for the extraction of coffee liquor. The basic idea is to connect a plurality of extraction towers in series, and sequentially pass the water at room temperature as a solvent to the respective extraction towers filled with coffee raw materials (beans) at high pressure, thereby allowing coffee of a predetermined concentration from the final extraction tower. It is to collect the liquid. Therefore, in order to increase the extraction amount of the coffee liquid, it is necessary to increase the flow rate of the extract liquid flowing in each extraction column sequentially. At this time, the extraction column in which water is injected into the first of the plurality of extraction towers is the largest in the extraction amount from the coffee beans, in relation to the penetration pressure, and is sequentially reduced. This is because the coffee concentration of the solvent passing through each extraction column is great for extraction. Therefore, when paying attention to the coffee raw materials (beans) in each extraction tower, the coffee beans in the first extraction tower are worn out most, and the coffee beans in the extraction tower located at the end are the least worn out. Therefore, the concentration of the extract liquid from the final extraction column is continuously measured, and when the concentration drops below the reference concentration, the extraction column containing the water with the greatest loss is first separated from the extraction series, and the new coffee raw material is contained. The extraction tower needs to be involved in the extraction sequence. Therefore, a plurality of extraction towers filled with coffee raw materials are installed and the path of the extraction liquid is adjusted through the valve to obtain the coffee extraction liquid of the desired concentration.

At this time, the coffee raw material (pulverized roasted coffee) in the extraction tower which is not started to be extracted should be in the preparatory stage for pre-infusion to reduce the density of the ground coffee tissue so as to facilitate the extraction. Extract by pressurizing at a pressure of 2-9 atm. Also, at each end, a facility capable of detecting or sampling the concentration of the extract is to be provided.

Consumable aqueous extracts from solid raw materials can be prepared quickly at room temperature via column and high pressure.

It is a device that connects appropriate valves and lines to each extraction column so that coffee can be continuously drawn and the flow can be adjusted by opening and closing the valve.

Example 1 Extraction Using a Sequential Extraction Column

The extraction column is arranged as shown in FIG. 1 and the inside is filled with ground roasted coffee. Each extraction tower was connected to the connection pipe with a three-way valve, and the pressurized water at room temperature was transferred through a pump and flowed in the order of 1-> 2-> 3-> 4. When the concentration of the extract was detected and lower than the standard, it flowed in the order of 2-> 3-> 4-> 5. At this time, the raw material filled in the extraction tower 1 was replaced, and the flow path of the extract liquid was adjusted through three-way valves installed at the top and bottom of each extraction tower.

None

Claims (5)

Method for preparing coffee extract from serially connected extraction tower The extraction method according to claim 1, wherein the extraction tower is composed of two to ten. The extraction method of claim 1, wherein each extraction tower is connected to a pipeline and a three-way valve to control a flow path of the extraction liquid.
The extraction method according to claim 1, wherein the extraction tower is composed of two to ten. The extraction method of claim 1, wherein the water to be extracted uses a room temperature, and the extract is pressurized and transported at 2 to 9 atmospheres. The extraction method of claim 1, wherein the ground roasted coffee filled in each extraction tower undergoes pre-infusion by first absorbing water.

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