WO2005067728A1 - 保液性物質の加工方法及び保液性物質を加工するための加工装置 - Google Patents
保液性物質の加工方法及び保液性物質を加工するための加工装置 Download PDFInfo
- Publication number
- WO2005067728A1 WO2005067728A1 PCT/JP2004/000361 JP2004000361W WO2005067728A1 WO 2005067728 A1 WO2005067728 A1 WO 2005067728A1 JP 2004000361 W JP2004000361 W JP 2004000361W WO 2005067728 A1 WO2005067728 A1 WO 2005067728A1
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- WIPO (PCT)
- Prior art keywords
- liquid
- processing
- retaining
- substance
- container
- Prior art date
Links
- 238000012545 processing Methods 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000000126 substance Substances 0.000 title claims description 74
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 83
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 98
- 239000000463 material Substances 0.000 claims description 39
- 239000012530 fluid Substances 0.000 claims description 31
- 230000008595 infiltration Effects 0.000 claims description 24
- 238000001764 infiltration Methods 0.000 claims description 24
- 238000012805 post-processing Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 8
- 239000012466 permeate Substances 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 230000008016 vaporization Effects 0.000 abstract description 7
- 238000009834 vaporization Methods 0.000 abstract description 4
- 238000003801 milling Methods 0.000 abstract description 2
- 239000008400 supply water Substances 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 18
- 238000002347 injection Methods 0.000 description 11
- 239000007924 injection Substances 0.000 description 11
- 230000006837 decompression Effects 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000011261 inert gas Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23F5/04—Methods of roasting coffee
-
- 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
- A23F5/08—Methods of grinding coffee
-
- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
-
- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- 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
-
- 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
- A23F5/44—Coffee substitutes
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
Definitions
- the present invention relates to a method for processing a liquid-retaining substance, and a processing apparatus used for the processing method.
- a method such as pulverization of a liquid-retaining substance capable of infiltrating a liquid having a gaseous nature or a fluid in a supercritical state, such as beans such as coffee beans, into the inside thereof includes, for example, milling. It is mainly performed that the liquid retaining material is put into a processing machine provided with a blade and the liquid retaining material is ground by rotating the blade.
- the inner part of the liquid-retaining substance cannot be made porous, and then the extract of the liquid-retaining substance is extracted. could not be efficiently extracted.
- the present invention provides a processing method and a power supply device for processing a liquid retaining material into a porous material.
- the invention according to claim 1 is characterized in that the liquid having a vaporization property or the fluid in a supercritical state is permeated into a liquid-retaining substance capable of causing a liquid having a vaporization property or a fluid in a supercritical state to penetrate therein,
- the liquid or supercritical fluid permeated into the liquid retaining material is vaporized and expanded, and the expansion force A pressure-reducing step of expanding the liquid-retentive material in a porous manner or crushing with a porous ⁇ in.
- the liquid of the present invention includes a fluid in a critical state.
- the invention according to claim 2 includes a step of placing a liquid-retaining substance capable of penetrating a liquid having a vaporizing property or a fluid in a supercritical state into a processing container; and A permeation step of permeating a liquid having a vaporizable property or a fluid in a supercritical state, and evaporating and expanding the liquid or the supercritical state fluid permeated into the liquid retaining material by reducing the pressure in the container. And a decompression step of expanding the liquid-retentive substance into a porous state by an expanding force or breaking the liquid-retaining substance in a porous state.
- the liquid-retaining substance is vaporized and expanded in a state where a liquid having a vaporizing property or a fluid in a supercritical state is infiltrated into the liquid-retaining substance. Can be processed into a porous state. Further, the liquid-retaining substance can be crushed depending on the pressure reduction condition in the pressure reduction step.
- the liquid-retaining substance is coffee beans as in the invention of claim 9, by making the coffee beans porous, it is possible to facilitate subsequent extraction work.
- the invention according to claim 3 is the method for processing a liquid retaining material according to claim 2, wherein the liquid retaining material is heated when performing the infiltration step.
- the efficiency of the processing operation can be improved.
- roasting can be performed in addition to crushing the coffee beans into a porous or processed porous state. There is no need to do so, and the efficiency of machining operations can be improved.
- the invention according to claim 4 is the method for processing a liquid retaining material according to any one of claims 1 to 3, wherein the liquid retaining material is vibrated when the pressure reducing step is performed. .
- the inside of the container is pressurized when performing the infiltration step.
- the liquid or the fluid in a supercritical state can be made to permeate into the liquid retaining material while applying pressure, so that the liquid or fluid permeates the liquid retaining material. It can be done effectively.
- the invention according to claim 6 is the method for processing a liquid retaining material according to claim 5, wherein the infiltration step and the pressure reduction step are repeated a plurality of times.
- the liquid retaining material can be more surely expanded in a porous state or broken in a porous state. It becomes possible to do.
- liquid retaining material is post-processed after performing the infiltration step and the pressure reducing step.
- a post-processing infiltration step is performed in which the inside of the container is pressurized to cause the post-processing fluid to permeate the liquid retaining material.
- a fluid for post-processing the liquid-retaining substance for example, a component for flavoring, a seasoning, and the like can be penetrated into the liquid-retaining substance.
- the invention according to claim 8 is the method for processing a liquid retaining material according to claim 7, wherein the liquid retaining material is heated during the post-processing infiltration step, After the infiltration step, a cooling step of cooling the liquid-retaining substance is performed to solidify the post-processing fluid.After the cooling step, a post-processing depressurizing step of depressurizing the inside of the container is performed.
- An invention according to claim 10 is a processing apparatus for performing the method for processing a liquid-retaining substance according to any one of claims 1 to 9, comprising: a container having a space therein; And a pressure adjusting unit that adjusts the inside to reduce the pressure at least.
- the liquid-retaining substance is put into the container, and the inside of the container is depressurized by the pressure adjusting section, so that the liquid-retaining substance is permeated into the liquid-retaining substance.
- the liquid or supercritical fluid contained therein can be expanded by gas, and the liquid-retaining substance can be expanded in a porous state or broken in a porous state.
- the invention according to claim 11 is characterized in that, in the processing apparatus according to claim 10, a temperature control unit for performing at least one of heating and cooling of the inside of the container is provided.
- the temperature of a substance (liquid-retaining substance, liquid or fluid for infiltrating into the liquid-retaining substance, etc.) existing in the container. Can be adjusted.
- FIG. 1 is a view schematically showing a processing apparatus according to an embodiment of the present invention.
- FIG. 2 is a sectional view taken along line AA of FIG.
- FIG. 3 is a block diagram showing a control portion of the processing apparatus according to the embodiment of the present invention.
- FIG. 1 is a diagram showing an outline of a processing apparatus according to the present embodiment
- FIG. 2 is a cross-sectional view along AA in FIG.
- coffee beans C are used as the liquid-retaining substance.
- the processing device 1 includes a container 10 into which a substance such as coffee beans C is charged, an input path 20 into which a substance such as coffee beans C is charged into a space inside the container 10, and a coffee bean from the container 10. It has a discharge path 30 for discharging substances such as C, and a control unit 40 (see FIG. 3) for controlling the processing apparatus 1.
- the container 10 includes a container body 11 in which a space for containing a substance such as coffee beans C is formed, a lid 12 capable of sealing this space, and a heat sink (not shown). ing.
- the container body 11 is formed in a substantially cylindrical shape, and a mesh filter 13 is arranged along the inner periphery thereof.
- the charging path 20 includes a common charging path 21 for charging the pressurized liquid and coffee beans C, an air charging path 22 for charging air pressurized by a compressor (not shown), and a container.
- An injection liquid supply path 23 for supplying a liquid to be injected into the main body 11 is provided, and each is connected to a space in the container main body 11.
- the filter 13 described above is placed at the connection between the air inlet 22 and the container body 11, so that coffee beans C can enter the air inlet 22 and the container body 11. Has been blocked.
- a valve (not shown) is provided in the middle of the common charging path 21, the air charging path 22, and the injection liquid charging path 23.
- the common charging path 21 is a liquid reserving substance charging path 24 for charging the coffee bean C into the container body 11 and a liquid pressurized by a compressor (not shown) or the like.
- a pressurized liquid supply path 25 for supplying the liquid into the container body 11.
- the injection liquid supply path 23 includes a compressor (not shown) for pressurizing the liquid, and has an injection port 23 a for injecting the liquid into the container body 11 at the tip.
- the discharge path 30 is provided with a common discharge path 31 for discharging gas and coffee beans C existing in the container body 11 from the container body 11 and a liquid existing in the container body 11 for the container body. And a drain passage 32 for draining from the inside of the container body 11, and each is connected to a space in the container body 11.
- the connection between the drainage channel 32 and the container body 11 is also the same as described above.
- the placement of the coffee beans 13 prevents coffee beans C from entering the air inlet 22 and the container body 11.
- valves (not shown) are arranged in the common drainage channel 31 and the drainage channel 32.
- the common discharge path 31 includes a liquid-retentive substance discharge path 33 for discharging coffee beans C from the container body 11 on the way, and a vacuum pump (not shown) for inhaling gas. It is branched into a gas suction path 34 for sucking and discharging the gas in the container body 11.
- a barrier mesh 35 for preventing coffee beans C from entering the gas suction passage 34 is provided at a location where the liquid retaining material discharge passage 33 and the gas suction passage 34 are branched. .
- a grinder 51 for grinding coffee beans C, a belt conveyor 52 for transporting the coffee beans C, and a sieve of the coffee beans C are sieved.
- a sieve 53 for storing coffee beans C and a storage container 54 for storing coffee beans C are provided.
- the crushing machine 51 is provided with a crushing blade 55, and the coffee beans C conveyed to the crushing machine 51 are crushed by the crushing blade 55.
- the control unit 40 includes a pressure adjustment unit 41, a temperature adjustment unit 42, a vibration control unit 43, an input amount adjustment unit 44, and a discharge amount adjustment unit 45.
- the pressure adjusting section 41 adjusts the pressure in the container body 11 and the pressure of the fluid supplied to the container 10, and includes a common input path 21, an air input path 22, and an injection liquid input path. 23, and the amount of air supplied from the air inlet path 22 and the amount of air discharged from the gas suction path 34
- the pressure in the container body 11 is adjusted by adjusting the pressure.
- the pressure of the liquid supplied from the injection liquid introduction path 23 is adjusted by adjusting the compressor provided in the injection liquid introduction path 23 and the pressurized liquid introduction path 25.
- the temperature control unit 42 is for controlling the temperature inside the container body 11, and controls the heater provided in the container 10 to heat or cool the inside of the container body 11. This Then, the temperature inside the container body 11 is adjusted.
- the vibration control unit 43 is for vibrating a substance such as coffee beans C contained in the container body 11, and by applying ultrasonic waves to the substance in the container body 11, The substance existing in the body 11 is vibrated.
- the charging amount adjusting section 4 4 is composed of the air introduced from the air introducing path 22, the coffee beans C to be injected into the container body 11 from the liquid retaining substance introducing path 24, the injection liquid introducing path 23, and the pressurized liquid.
- the amount of the substance to be charged into the container body 11 is adjusted by adjusting the amount of the liquid supplied from the inlet 25.
- the discharge amount adjusting section 45 adjusts the opening of the valves disposed in the common discharge path 31 and the liquid discharge path 32 to discharge the liquid discharged from the liquid discharge path 32 and the liquid-retaining substance discharge path 3. By adjusting the amount of coffee beans discharged from 3 and the amount of gas suction path 34 discharged from gas suction path 34, the amount of substances discharged from inside container body 11 is adjusted.
- the lid 12 is open in FIG. 1, the lid 12 is closed when processing is performed.
- Process 1 Operate the input adjustment unit 44 with the valves other than the valves arranged in the common input path 21 and the injection liquid input path 23 closed by the pressure adjustment unit 41 and the discharge adjustment unit 45. Then, coffee beans C are supplied into the container main body 11 from the liquid retaining substance input passage 24.
- Step 2 Water is supplied into the container body 11 through the injection liquid inlet 23 and the injection port 23a, and all the valves are closed by the pressure regulator 41, that is, the inside of the container body 11 is closed. In a closed state, this water permeates into coffee beans C (permeation process).
- the pressure regulator 41 is actuated to open the valve arranged in the air inlet 22, and air is supplied from the air inlet 22, whereby the inside of the container body 11 is opened. Pressurized to promote the penetration of this water inside coffee beans C.
- the temperature control section 42 is also operated to heat the temperature in the container body 11 and roast the coffee beans C.
- Process 3 Adjusting the pressure adjusting section 41, opening the valve arranged in the common discharge path 31 and simultaneously sucking the air in the container body 11 through the gas suction path 34 at a stretch to inside the container body 11 Almost at the same time as the suction work, the vibration control unit 43 applies vibrations to coffee beans C and the like existing inside the container body 11 to remove the water that has permeated the coffee beans C. It is vaporized rapidly, and coffee beans C are expanded into a porous shape by the expansion accompanying the vaporization and crushed (decompression process).
- Step 4 A liquid or gas having a scenting component or a seasoning component is supplied from the pressurized liquid input passage 25, and the liquid or gas is penetrated into the coffee beans C (a post-processing infiltration step). Further, in a state where the pressure adjusting section 41 is adjusted so as to pressurize the inside of the container body 11, air is supplied from the air introduction path 22 to promote the permeation.
- Process 5 The discharge control section 45 adjusts the opening of the valves arranged in the common discharge path 31 and the liquid discharge path 32 to share the coffee beans C present in the container body 11 The liquid is discharged toward the liquid-retaining substance discharge path 33 via the discharge path 31, and the liquid present in the container body 11 is discharged to the outside from the liquid discharge path 32.
- Step 6 The coffee beans C present in the liquid retaining substance discharge channel 33 are further finely ground by the mill 51.
- Step 7 The coffee beans C ground by the grinder 51 are transported to the sieve 53 by the belt conveyor 52, and the coffee beans C are passed through the sieve 53, and the coffee has a particle size that cannot be enclosed in the tea bag. Only Bean C is stored in the storage container 54.
- Step 8 The coffee beans C not stored in the storage container 54 are sealed in a tea bag, and then packed in a plastic bag or the like.
- coffee beans C can be processed into a porous state because water is infiltrated into coffee beans C and this water is vaporized to flappen. Become. Therefore, it is possible to produce coffee beans C from which extracts can be easily extracted. Further, since such expansion enables the coffee beans C to be ground, the coffee beans C can be ground using this method. In addition, since heating is performed during the infiltration step, not only can coffee bean C be processed into a porous state, but also roasting can be performed, so that there is no need to separately perform roasting work. Work efficiency can be improved.
- the vibration control unit 43 vibrates the coffee beans C and the like existing in the container body 11 so that the water permeated into the coffee beans C is expanded. It is easy to crush coffee beans C by expanding them into a porous state. Therefore, the processing operation can be performed more efficiently.
- the infiltration step is performed while pressurizing the inside of the container body 11, it is possible to more effectively infiltrate the water into the coffee beans C.
- the aroma and taste of the coffee bean C can be improved. .
- step 2 the water in the container body 11 may be brought into a critical state or a supercritical state by adjusting the pressure adjusting section 41 and the temperature adjusting section 42. Especially in the critical state, even if a little vibration is applied, it is easy to vaporize immediately.Therefore, when depressurizing with vibration applied as in step 3, vaporize quickly.
- the coffee beans C can be made porous more efficiently.
- What is permeated into the coffee beans C in step 2 is not limited to water, but may be any substance that can be vaporized from a liquid (including a critical state), such as carbon dioxide, and a supercritical state.
- a paste-like substance such as gelatin or starch may be coated on the surface of the coffee beans C.
- the flavoring and flavoring components that have penetrated into coffee bean C in step 4 can be retained inside coffee bean C, so that the taste and aroma of coffee bean C can be retained.
- this coating operation if the inside of the container body 11 is pressed while applying pressure, it is possible to coat the coffee bean C in a state in which the pasty substance is slightly penetrated, and the inside of the coffee bean C can be coated. It is possible to more effectively retain the permeated flavor and flavor components.
- the post-processing infiltration step in step 4 may be performed in a state where the vibration is applied to the coffee beans C by the vibration control section 43. In this case, the liquid or gas permeating the coffee beans C can be more effectively permeated into the coffee beans C.
- a liquid or gas that is solid at normal temperature may be used as the liquid or gas containing an aroma component or a seasoning component used in step 4.
- the inside of the container body 11 is heated by the temperature control section 42, and the solid is liquefied or liquefied.
- solidifying the liquid or gas again it is possible to retain the components that impart aroma and the flavor components inside the coffee beans C.
- an inert gas such as nitrogen or argon may be enclosed in the bag. In this case, it is possible to prevent the coffee beans C from oxidizing and prevent the taste and aroma from deteriorating.
- the inert gas may be sealed under pressure.
- the infiltration step and the decompression step may be repeatedly performed a plurality of times. This By repeating these steps, it is possible to more reliably crush coffee beans C in a porous state.
- the liquid-retaining substance used in the present invention is not limited to coffee beans C.
- beans such as soybeans and red beans, grains such as rice and millet, acorns, etc. It is also possible to make the fruit or seed of the food.
- the liquid-retaining substance is a substance which is decoction-drinkable or processed for the extract contained therein, such as ginseng, burdock, kudzu root, tree bark, leaves, etc.
- the extract may be extracted to make it edible and drinkable. In this case, it is possible to efficiently extract the extract contained in the liquid retaining material by making the liquid retaining material porous.
- the liquid retaining material may be a perfume.
- the perfume wood porous it becomes possible to release more aroma components to the outside air.
- step 3 the coffee beans C present in the container body 11 may be discharged toward the liquid-retaining substance discharge path 33 at the same time as the pressure is reduced. In this case, the decompression step and the discharge of coffee beans C can be performed at the same time, so that the working efficiency can be improved.
- the coffee beans C used in the present invention do not necessarily have to be impregnated with water in the container body 11; water is infiltrated in advance before being put into the container body 11; May be in 1 1 When the coffee beans C in this state are put in the container body 11, it is not necessary to perform the infiltration step of Step 2.
- the liquid-retaining substance is vaporized and expanded in a state where a liquid having a vaporizing property or a fluid in a supercritical state is infiltrated into the liquid-retaining substance. Can be processed into a porous state. Further, the liquid-retaining substance can be crushed depending on the pressure reduction condition in the pressure reduction step.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Tea And Coffee (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/586,145 US20080254175A1 (en) | 2004-01-19 | 2004-01-19 | Method for Processing Liquid-Holdable Material Substance and Processor for Processing Liquid-Holdable Material Substance |
JP2005516952A JPWO2005067728A1 (ja) | 2004-01-19 | 2004-01-19 | 保液性物質の加工方法及び保液性物質を加工するための加工装置 |
PCT/JP2004/000361 WO2005067728A1 (ja) | 2004-01-19 | 2004-01-19 | 保液性物質の加工方法及び保液性物質を加工するための加工装置 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2004/000361 WO2005067728A1 (ja) | 2004-01-19 | 2004-01-19 | 保液性物質の加工方法及び保液性物質を加工するための加工装置 |
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PCT/JP2004/000361 WO2005067728A1 (ja) | 2004-01-19 | 2004-01-19 | 保液性物質の加工方法及び保液性物質を加工するための加工装置 |
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US (1) | US20080254175A1 (ja) |
JP (1) | JPWO2005067728A1 (ja) |
WO (1) | WO2005067728A1 (ja) |
Families Citing this family (3)
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US20080032030A1 (en) * | 2006-08-15 | 2008-02-07 | Eilaz Babaev | Method and Apparatus for Producing Beverages from Coffee Beans Using Ultrasound Energy |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
ITMI20130813A1 (it) * | 2013-05-20 | 2014-11-21 | Ferro Toscano S A S Di S Orlandi & C Off | Dispositivo e procedimento di tostatura per caffe' e simili |
Citations (5)
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JPS49109563A (ja) * | 1973-02-26 | 1974-10-18 | ||
JPS5758867A (en) * | 1980-09-25 | 1982-04-08 | Mitsuhiro Shokuhin Kk | Preparation of boiled bean |
JPS62205741A (ja) * | 1986-03-06 | 1987-09-10 | Kanebo Foods Ltd | コ−ヒ−豆の膨化方法 |
JPH01124352A (ja) * | 1987-11-06 | 1989-05-17 | M C Cafe:Kk | コーヒー生豆の脱カフェイン法 |
JPH09275904A (ja) * | 1996-04-17 | 1997-10-28 | Unie Cafe:Kk | 焙煎コーヒーの製造方法とコーヒー飲料の製造方法とコーヒーバックによるコーヒーの製造方法 |
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US2278473A (en) * | 1941-03-20 | 1942-04-07 | Musher Corp | Coffee |
US3088825A (en) * | 1962-05-15 | 1963-05-07 | Gen Foods Corp | Pressure roasting of coffee |
US3328172A (en) * | 1965-01-15 | 1967-06-27 | Hupp Corp | Methods of roasting coffee and similar particulate solids |
JPS6119453A (ja) * | 1984-07-06 | 1986-01-28 | Kenichi Toshikawa | 表面処理コ−ヒ−豆及びコ−ヒ−豆の表面処理法 |
JPS63152945A (ja) * | 1986-12-17 | 1988-06-25 | Hikoshige Fujii | コ−ヒ−豆圧縮成形体 |
JPS6446467A (en) * | 1987-08-12 | 1989-02-20 | Mitsubishi Chem Ind | Aromatic agent |
US5338575A (en) * | 1990-01-10 | 1994-08-16 | Kohiensaure-werke Rud. Buse GmbH & Co. | Process for the quasi-continuous decaffeination of raw coffee |
JPH08100921A (ja) * | 1994-09-30 | 1996-04-16 | Matsushita Electric Works Ltd | 堀ごたつ |
JP3054251U (ja) * | 1998-05-22 | 1998-11-24 | フジックス株式会社 | 感圧性芳香シートおよびそれを用いたマスク |
JP2002144363A (ja) * | 2000-11-08 | 2002-05-21 | Idemitsu Petrochem Co Ltd | 樹脂発泡体及びその製造方法 |
JPWO2003004552A1 (ja) * | 2001-07-05 | 2004-10-28 | 出光石油化学株式会社 | 難燃性発泡体およびその製造方法 |
JP2003049018A (ja) * | 2001-08-08 | 2003-02-21 | Idemitsu Petrochem Co Ltd | 発泡体、その製造方法および反射板 |
JP2003170432A (ja) * | 2001-12-07 | 2003-06-17 | Idemitsu Petrochem Co Ltd | 発泡体の製造方法及び発泡体 |
JP4072360B2 (ja) * | 2002-02-28 | 2008-04-09 | 出光興産株式会社 | 発泡用熱可塑性樹脂組成物及びその発泡体 |
JP3893538B2 (ja) * | 2002-03-25 | 2007-03-14 | 株式会社イノアックコーポレーション | 樹脂発泡成形品の成形方法 |
JP2003306570A (ja) * | 2002-04-17 | 2003-10-31 | Idemitsu Petrochem Co Ltd | 熱可塑性樹脂発泡体及びその製造方法 |
-
2004
- 2004-01-19 US US10/586,145 patent/US20080254175A1/en not_active Abandoned
- 2004-01-19 JP JP2005516952A patent/JPWO2005067728A1/ja active Pending
- 2004-01-19 WO PCT/JP2004/000361 patent/WO2005067728A1/ja active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS49109563A (ja) * | 1973-02-26 | 1974-10-18 | ||
JPS5758867A (en) * | 1980-09-25 | 1982-04-08 | Mitsuhiro Shokuhin Kk | Preparation of boiled bean |
JPS62205741A (ja) * | 1986-03-06 | 1987-09-10 | Kanebo Foods Ltd | コ−ヒ−豆の膨化方法 |
JPH01124352A (ja) * | 1987-11-06 | 1989-05-17 | M C Cafe:Kk | コーヒー生豆の脱カフェイン法 |
JPH09275904A (ja) * | 1996-04-17 | 1997-10-28 | Unie Cafe:Kk | 焙煎コーヒーの製造方法とコーヒー飲料の製造方法とコーヒーバックによるコーヒーの製造方法 |
Also Published As
Publication number | Publication date |
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US20080254175A1 (en) | 2008-10-16 |
JPWO2005067728A1 (ja) | 2007-07-26 |
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