KR20170100715A - beverage concentrate production method and production apparatus - Google Patents
beverage concentrate production method and production apparatus Download PDFInfo
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- KR20170100715A KR20170100715A KR1020160022741A KR20160022741A KR20170100715A KR 20170100715 A KR20170100715 A KR 20170100715A KR 1020160022741 A KR1020160022741 A KR 1020160022741A KR 20160022741 A KR20160022741 A KR 20160022741A KR 20170100715 A KR20170100715 A KR 20170100715A
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- beverage concentrate
- extractor
- hot water
- main body
- beverage
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- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 70
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- 238000000034 method Methods 0.000 claims abstract description 24
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- 238000003892 spreading Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims description 56
- 235000013616 tea Nutrition 0.000 claims description 45
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/02—Coffee-making machines with removable extraction cups, to be placed on top of drinking-vessels i.e. coffee-makers with removable brewing vessels, to be placed on top of beverage containers, into which hot water is poured, e.g. cafe filter
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2108—Caffeine, coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
A method and an apparatus for manufacturing a beverage concentrate are disclosed.
A raw material charging step of uniformly spreading the roasted coffee powder and the tea leaf powder on the filter unit 130 in the extractor main body 110 and sequentially stacking them and connecting the lid 120 to the extractor main body 110, A beverage concentrate extracting step of extracting a beverage concentrated liquid from the coffee powder and the tea leaf powder by injecting high temperature high pressure hot water into the extractor main body 110 through the hot water inlet 121, And a beverage concentrate collecting step of collecting the beverage concentrate discharged through the beverage concentrate outlet 111 of the beverage concentrate collecting tank into the beverage concentrate collecting tank, thereby extracting a high concentration beverage concentrate in which the inherent flavor of tea and coffee is alive .
Description
The present invention relates to a method and a device for manufacturing a beverage concentrate, and more particularly, to a method and a device for manufacturing a beverage concentrate, And a method for manufacturing a beverage concentrate which can extract a concentrated beverage concentrate having high flavor and flavor inherent in tea and coffee.
As a result of the increase of culture and economy level, many changes in dietary life. Factors such as expansion of eating out opportunities, diversification of consumer desires, change of consumption consciousness and consumption contents, advancement of women into society, The cause of this development can be found. Among them, the consumption of beverages, which is a preference food, is steadily increasing, and the proportion of coffee rich in flavor and fragrance is very large.
Coffee is a popular food that is loved by people for thousands of years. It is a popular drink that the world consumes about 2.5 billion cups of coffee per day, about 7080% of the world's population. It is the second drink to drink the most.
Coffee is a symbolic drink made with harmony of bitter taste, bitter taste, sour taste, and savory taste. It was first drunk when King Kojong escaped to the Russian embassy in 1875, and only 100 It has been loved as a representative palatable beverage by Koreans for years.
Coffee is a symbolic food with about 800 kinds of flavors and aromas. Korea is a country where coffee consumption per capita is high in the world, but the level of coffee culture is not developed at all.
Caffeine, a major component of coffee, is one of the methyating compounds of alkaloids. It is odorless, bitter, and soluble in water. It is also used in asthma treatment in the West because stimulation of caffeine causes the mucous secretions of the bronchi to dry and contraction of blood vessels.
Coffee also plays a role in the treatment of alcoholism and liver function, and coffee drinkers are reported to have a lower suicide risk compared to those who do not. Although caffeine is often considered to be addictive, it is not designated as an addictive substance by the World Health Organization's International Classification of Diseases, and caffeine studies have not confirmed dependence or abuse of coffee due to long-term drinking.
However, a large amount of caffeine ingestion promotes gastric acid secretion and loosens the sphincter that connects the esophagus, which can lead to acid reflux, worsening heartburn, insomnia, nervousness, anxiety and osteoporosis. As well. In terms of oriental medicine, there is a disadvantage that positive activity accelerates the consumption of negative components.
Previous studies of coffee have been published many times in Korea and abroad, including the characteristics of coffee and the effect of coffee on health. For example, analysis according to degree of distribution of coffee, analysis of physicochemical components by GC, analysis of fractions by GC (Gas Chromatography), analysis of extraction yield, analysis of soluble coffee, Change analysis, coffee and health effects have been reported.
The study of coffee itself is active, but studies on beverages that satisfy coffee lovers who enjoy coffee flavor and aroma while reacting sensitively to coffee and not enjoying coffee are insufficient.
In order to meet the demands of coffee lovers as described above, in
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method and apparatus for producing a beverage concentrate that can recover the original taste and flavor of green tea, .
SUMMARY OF THE INVENTION [0006]
A raw material charging step of uniformly spreading the roasted coffee powder and the tea leaf powder on the filter part in the extractor main body and sequentially stacking the same, and connecting the lid to the extractor main body;
A beverage concentrate extracting step of extracting a high concentration beverage concentrate from the coffee powder and the tea leaf powder by injecting hot water of high temperature and high pressure into the extractor body through the hot water inlet of the lid; And
A beverage concentrate collection step of collecting beverage concentrate liquid extracted from the coffee powder and the tea leaf powder and discharged through the beverage concentrate outlet of the extractor main body into a beverage concentrate collection tank;
Wherein the beverage concentrate is produced by a method comprising the steps of:
According to one aspect of the present invention, the coffee powder and the tea leaf powder can be added at a weight ratio of 18 to 22: 1.
According to another aspect of the present invention, the hot water may have a temperature of 90 to 100 DEG C and a pressure of 5 to 8.5 bar.
According to another aspect of the present invention, there is further provided a beverage concentrate cooling step of cooling the beverage concentrate discharged from the extractor body to 10 ° C or lower by using hot water and chiller water.
According to another aspect of the present invention, the tea leaf powder may be a selected one of tea leaves for green tea, black tea, and herbal tea.
According to another aspect of the present invention, the coffee powder and the tea leaf powder can be put into a plurality of layers stacked alternately with each other.
According to another aspect of the present invention, the coffee powder may be pulverized to 670 ± 50 μm and the tea leaf powder may be pulverized to 770 ± 50 μm.
According to another aspect of the present invention, the beverage concentrate extracted from the extractor body may be filtered by a 30-50 mesh filter, a 90-110 mesh filter, or a double stacked 30-50 mesh filter and a 90-110 mesh filter.
According to the present invention, there is also provided an extractor body including a container-shaped extractor body having a beverage concentrate outlet formed at a lower portion thereof and opened at an upper portion thereof, a lid detachably coupled to an upper portion of the extractor body, a filter portion provided at a lower portion of the extractor body, An extractor for extracting tea powder and coffee powder into the inner space of the filter unit of the extractor body; And
A hot water supply source connected to the hot water inlet and supplying hot water of high temperature and high pressure;
Wherein the beverage concentrate producing device is constituted by the beverage concentrate producing device.
According to one aspect of the present invention, the filter section may be installed to cover the beverage concentrate outlet at the bottom of the extractor body.
According to another aspect of the present invention, the filter section can be installed at intervals on the beverage concentrate outlet of the extractor body.
According to still another aspect of the present invention, there is provided a beverage concentrate collecting tank connected to a beverage concentrate outlet of an extractor body and collecting a beverage concentrate discharged from the extractor body.
According to another aspect of the present invention, the filter unit may be composed of one of a 30-50 mesh filter, a 90 mesh filter, a 110 mesh filter, or a 30 mesh filter and a 90 mesh filter.
According to another aspect of the present invention, the hot water supply source can supply hot water at a high temperature and a high pressure at a temperature of 90 to 100 캜 and a pressure of 5 to 8.5 bar.
According to another aspect of the present invention, there is further provided a cooling device disposed between the extractor body and the beverage concentrate collecting tank for cooling the beverage concentrate discharged from the extractor body by the hot water and the chiller water.
According to the present invention, a raw material containing coffee powder together with a selected one of the tea leaves for green tea, tea, and herbal tea is introduced into the extractor and hot water of high temperature and high pressure is injected in a short time to extract a concentrated beverage concentrate, It has the effect of saving the unique taste and flavor of green tea, black tea and herbal tea with coffee.
1 is a configuration diagram of an apparatus for manufacturing a beverage concentrate according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing a beverage concentrate according to an embodiment of the present invention.
3A and 3B are graphs showing results of analyzing the flavor of the beverage concentrate (sample 1) obtained by the conventional method and the beverage concentrate (sample 2) of high concentration obtained by the present invention using a GC type HERACLES model FIG.
FIG. 4 is a graph showing results obtained by an analysis method for discriminating SIMCA (Soft Independent Model Class Analogy), that is, comparing one reference sample with another sample.
FIG. 5 is a graph showing the results obtained by the statistical quality control (SQC), that is, a method of comparing one reference sample with another sample.
FIG. 6 is a graph showing results obtained by overlapping chromatograms of one representative sample out of two sample data used for data processing.
7A to 7F are graphs and tables showing qualitative analysis results of peaks selected on a slide before crystallization analysis using AroChembase.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a configuration diagram of an apparatus for manufacturing a beverage concentrate according to an embodiment of the present invention. The apparatus for producing a beverage concentrate according to an embodiment of the present invention includes a coffee powder for extracting a beverage concentrate at a high concentration, A hot
The
The
The hot
The hot water supplied to the extractor
The beverage concentrated
In the present invention, a
The
In the present invention, the
In the present invention, in addition to the
2 is a flowchart illustrating a method of manufacturing a beverage concentrate according to an embodiment of the present invention.
2, the beverage concentrate producing method of the present invention is characterized in that the
In the present invention, the coffee powder and the tea leaf powder introduced into the
In the present invention, one selected from the tea leaves for green tea, black tea and herbal tea is used as the tea leaf powder.
In the present invention, a beverage concentrate cooling step is provided between the extractor
First, 60 kg of coffee beans were placed in 10 bags in each pallet, and stored in a pallet rack. Then, the foreign substances contained in the coffee beans were removed by using a destoner, and the coffee beans were stored in respective silos, which are one of the coffee bean reservoirs.
At this time, when the TMR-125 raster machine is activated, the green beans stored in the storage hopper are automatically weighed to 125 kg. In particular, when two or more coffee beans having different origins are mixed, each coffee bean of different origin is automatically metered according to a preset weight ratio. The coffee beans thus measured are automatically transferred to the roaster hopper.
The roasted coffee beans were roasted for 22 minutes at a temperature of 210 ° C according to the product to be manufactured. The roasted coffee beans are rapidly cooled simultaneously with the discharge, and then transferred to the silos again through the coffee stalks.
The coffee beans transferred to the silo are again stored in the coffee bean storage tank after passing through the coffee stalks again. The coffee beans are aged for 48 hours or more in the bean storage tank to induce the release of CO 2 have.
After the roasting of the coffee beans was completed through the above procedure, the coffee beans stored in the bean storage tank were pulverized to 670 mu m using a pulverizer, and stored in a dedicated storage box for storing the pulverized bean powder.
Then, 2 kg of tea leaves for pulverized tea of 770 mu m together with bean powder 38 pulverized to 670 mu m were weighed, and extraction of a beverage concentrate at a high concentration using an extractor was prepared.
2 kg of the
The hot water of 90 ° C supplied from the hot
In the state where the coffee powder and the tea leaf powder are put into the extractor
At this time, the high concentration beverage concentrate discharged from the extractor
3A and 3B show the results of analyzing the flavor of the beverage concentrate (sample A) obtained by the conventional method and the beverage concentrate (sample B) of high concentration obtained by the present invention using a GC type HERACLES model FIG.
In the above-mentioned conventional beverage concentrate (sample A), 14 g of the coffee powder and 14 g of the tea leaf powder were respectively extracted and mixed. In the high concentration beverage concentrate (sample B), 13.3 g of the coffee powder and 0.7 g of the
The fragrance analysis of the sample was repeated 5 times per sample. The analysis results were expressed by Principal Component Analysis (PCA), ie, Principal Component Analysis (2D), and processed using the area values of all detected peaks.
FIGS. 3A and 3B are graphs showing results obtained by an analysis method for discriminating SIMCA (Soft Independent Model Class Analogy), that is, one reference sample and another sample.
FIG. 4 is a graph showing results obtained by an analysis method for discriminating SIMCA (Soft Independent Model Class Analogy), that is, comparing one reference sample with another sample.
FIG. 5 is a graph showing the results obtained by the statistical quality control (SQC), that is, a method of comparing one reference sample with another sample.
FIG. 6 is a graph showing results obtained by overlapping chromatograms of one representative sample out of two sample data used for data processing.
7A to 7F are graphs and tables showing qualitative analysis results of peaks selected on a slide before crystallization analysis using AroChembase.
As shown in FIGS. 3A to 7F, there is no significant difference in the overall chromatogram peak pattern of the two samples, but the difference between the samples (A) and (B) is confirmed by multivariate analysis (PCA, SIMCA and SQC) I could.
As a result of the above PCA, it was confirmed that there was a difference in flavor between A (extracting the coffee powder and the concentrate of the tea leaf powder and then mixing) and B (extracting the coffee powder and the tea leaf powder concentrate at the same time). AroChembase confirmed the main ingredients that make up the difference of each odor. As a result, it was found that the components mainly composed of fruity, burnt, green, herbaceous, And it was confirmed that a large amount appeared in the sample B.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the scope of the appended claims and equivalents thereof.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modification is possible. Accordingly, the spirit of the present invention should be understood only by the appended claims, and all equivalent or equivalent variations thereof are included in the scope of the present invention.
100: extractor 110: extractor body
111:
120: lid 121: hot water inlet
130: Filter part 200: Hot water supply source
300: Beverage concentrate collecting tank 400: Cooling apparatus
510a, 510b: coffee powder 520: tea leaf powder
Claims (17)
A beverage concentrate extracting step of extracting a high concentration beverage concentrate from the coffee powder and the tea leaf powder by injecting high temperature high pressure hot water into the extractor body 110 through the hot water inlet 121 of the lid 120; And
A beverage concentrated liquid collecting step of collecting the beverage concentrated liquid extracted from the coffee powder and the tea leaf powder and discharged through the beverage concentrated liquid outlet 111 of the extractor main body 110 into a beverage concentrated liquid collection tank 300;
≪ / RTI >
Wherein the coffee powder and the tea leaf powder are introduced at a weight ratio of 18 to 22: 1.
Wherein the hot water has a temperature of 90 to 100 占 폚 and a pressure of 5 to 8.5 bar.
Further comprising a beverage concentrate cooling step of cooling the beverage concentrate discharged from the extractor main body (100) to 10 ° C or lower by using hot water and chiller water.
Wherein the tea leaf powder is one selected from among tea leaves for green tea, black tea and herbal tea.
Wherein the coffee powder and the tea leaf powder are put in a stacked state in a plurality of layers alternately with each other.
Characterized in that the coffee powder is ground to 670 ± 50 μm and the tea leaf powder is ground to 770 ± 50 μm.
Characterized in that the beverage concentrate extracted from the extractor body (100) is filtered by a 30-50 mesh filter, a 90-110 mesh filter or a double stacked 30-50 mesh filter and a 90-110 mesh filter.
A hot water supply source 200 connected to the hot water inlet 121 for supplying hot water of high temperature and high pressure;
Wherein the beverage concentrate producing device comprises:
Wherein the filter unit (130) is installed on the bottom (110a) of the extractor body (110) so as to cover the beverage concentrated liquid outlet (111).
Wherein the filter unit (130) is installed on the beverage concentrate outlet (111) of the extractor body (110) at intervals.
A beverage concentrate collecting tank 300 connected to the beverage concentrate outlet 111 of the extractor main body 110 and collecting a beverage concentrate discharged from the extractor main body 110;
Further comprising: a beverage concentrate producing device for producing beverage concentrate;
Wherein the filter unit (130) comprises one of a 30 to 50 mesh filter, a 90 to 110 mesh filter, a doubly stacked 30 to 50 mesh filter, and a 90 to 110 mesh filter.
Wherein the hot water supply source (200) supplies hot water of a high temperature and a high pressure having a temperature of 90 to 100 占 폚 and a pressure of 5 to 8.5 bar.
And a cooling device 400 disposed between the extractor main body 100 and the beverage concentrate collecting tank 300 for cooling the beverage concentrate discharged from the extractor main body 100 with hot water and chilled water Wherein the beverage concentrate producing device is characterized in that the beverage concentrate producing device is a beverage concentrate producing device.
And a cooling device 400 disposed between the extractor main body 100 and the beverage concentrate collecting tank 300 for cooling the beverage concentrate discharged from the extractor main body 100 with hot water and chilled water Wherein the beverage concentrate producing device is characterized in that the beverage concentrate producing device is a beverage concentrate producing device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160022741A KR20170100715A (en) | 2016-02-25 | 2016-02-25 | beverage concentrate production method and production apparatus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021080084A1 (en) * | 2019-10-24 | 2021-04-29 | 이승용 | Method for preparing gangneung coffee roasted grain powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021080084A1 (en) * | 2019-10-24 | 2021-04-29 | 이승용 | Method for preparing gangneung coffee roasted grain powder |
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