JPS6025099B2 - Column extraction method for coffee extract with excellent flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for column extraction of coffee extract, which can be added to foods and drinks to impart an excellent coffee flavor, or can be directly consumed to provide a fresh bran coffee flavor.

More specifically, the present invention stores whole ground coffee in at least two extraction columns, performs extraction while supplying hot water to the first column, and extracts the extract from the first column. is fed to a second column, and the extract from the upstream column is thus passed sequentially from the upstream column to the next downstream column to produce a coffee extract. Before the brix of the extract from the upstream column decreases to less than 1.5 degrees, stop the partial supply of the extract from the upstream column to the downstream column, and supply hot water to the downstream column. This invention relates to a column extraction method for coffee extract with excellent flavor.

Many proposals have been made regarding methods for producing water-soluble coffee extracts, and coffee extracts produced by various methods have been put to practical use in their original form or in further processed forms. .

In order to obtain a water-soluble coffee extract containing a particularly high concentration of soluble solids in a high yield in a short period of time, the column extraction method, in which multiple extraction columns are used to perform continuous multi-stage extraction, has been widely adopted. There is.

For example, if usually 4 to 8 extraction columns are connected in series and each column contains fat roasted coffee grounds, and a heating arc is continuously connected from the lower part of the first power ram, the hot water is extracted from the first power ram.
It rises while extracting the soluble substances in the ground coffee in the column and reaches the top of the first column, then rises in the second column from the bottom of the second column, and passes through the subsequent columns in sequence. Gradually increase the concentration of soluble solids in the liquid. That is, the supplied hot water flows from the column containing the most extracted coffee grounds to the column containing the least extracted molten coffee grounds, and flows from this least extracted The final product, coffee extract, is removed from the column containing the Goyaki coffee grounds.

The coffee extract usually contains about 10% to about 35% by weight.
It has a soluble solids concentration of By using such methods, water-soluble coffee extracts containing high concentrations of soluble solids can be obtained in high yields, but generally the water in the coffee beans is reduced in order to increase the soluble solids yield. Extraction conditions are adopted under high temperature and pressure that partially hydrolyze insoluble polymeric substances into water-soluble low molecular weight substances, and extraction is carried out from a column containing the most extracted ground coffee. Extraction is carried out completely until the soluble solids concentration of the liquid is almost zero. However, under the above extraction conditions, components dissolved in the extract liquid in the column and components present in the ground coffee beans are subject to thermal decomposition, oxidation, condensation polymerization, etc.
This causes chemical changes and the flavor of the extract deteriorates significantly.

In order to improve this drawback, for example, volatile aroma components can be distilled out by strongly flowing water vapor or an inert gas such as carbon dioxide or nitrogen through the layer of ground coffee ground in a barrel before extraction with a hot arc. A method of extracting a highly concentrated coffee extract by column-extracting the ground coffee residue with hot water and adding volatile aroma components collected in advance to the extract, or A number of flavor improvement methods related to column extraction have also been proposed, including a method of column extraction using hot water under an inert gas atmosphere such as carbon dioxide or nitrogen, and a method of column extraction using cold water for a long time. However, the extracts obtained by either method had a strong odor or astringent taste, and the balance between sourness and bitterness was poor, so that they were completely unsatisfactory. The present inventors have conducted various studies in order to overcome the above-mentioned drawbacks of conventional methods and to industrially advantageously produce a coffee extract having a familiar flavor by a column extraction method. As a result, at least two extraction columns contain ground coffee, and extraction is carried out while supplying hot water to the first column, and the extract from the first column is transferred to the second column. and further to the next succeeding column to produce coffee extract, the first
The soluble solids concentration of the extract supplied from the column to the next second column gradually decreases as the extraction progresses, and eventually reaches the atmosphere, but as the soluble solids concentration of the extract increases It has been discovered that when the reading drops below about 1.5 degrees, the flavor of the extract becomes extremely bad. The above-mentioned phenomenon of deterioration of the flavor of the low-concentration extract is also observed in each of the extraction columns from the second column onwards, and the extract with a Brix of about 1.5 degrees with a bad flavor is continued without being cut. It has been found that if the coffee is supplied to the column and extraction continues, it will have a negative effect on the flavor of the final product, the coffee extract.

The present inventors completed the present invention based on this knowledge.

That is, at least two extraction columns each contain ground codfish coffee, extraction is carried out while supplying hot water to the first column, and the extract from the first column is supplied to the second column. In a method for producing coffee extract by sequentially passing an extract from an upstream column to the next downstream column, the Brix of the extract from the upstream column supplied from the upstream column to the next downstream column is By stopping the supply of the extract from the upstream column to the downstream column before the temperature drops to less than about 1.5 degrees, and continuing the extraction by newly supplying hot water to the downstream column, excellent flavor can be achieved. It has been found that a coffee extract can be obtained. Therefore, an object of the present invention is to provide an improved method for easily and industrially advantageous production of a coffee extract having excellent flavor using a column extraction method.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

The extraction device used in the method of the present invention may be one commonly used, for example, two or more extraction columns each having a supply port for hot water or an extract from an upstream column, and a discharge port for the extract. Percolation devices connected in series can be used.

The even number of extraction columns depends on the extraction conditions, such as the production quantity of coffee extract, the predetermined soluble solids concentration, the extraction temperature, the contact time of the ground Yanxiao coffee with hot water or the extract, and the particle size of the ground cod coffee. For example, in order to obtain a coffee extract having a high concentration of soluble solids, such as about 2% by weight or more, in a good yield, about 5 to about 8 extraction columns are used. It is advantageous to use

In addition, in order to obtain an extract with a concentration below the above concentration, up to about 5 extraction columns can be used.
One column is disadvantageous because the yield of soluble solids is poor.

According to the method of the present invention, the plurality of extraction columns are filled with pulverized coffee, and hot water is continuously supplied to the first column.

The supply rate of hot K is approximately 5 per 1k9 of ground coffee.
~8 so/hr is preferred, and the liquid temperature in the first column is preferably maintained at about 60 to about 100°C. It is preferable to apply such hot water supply rate and extraction temperature to each subsequent downstream column after the first column to avoid troubles such as pressure increase in the column and deterioration of flavor of the extract in the column. be able to.

In addition, hot water may be supplied to the first column from either the upper or lower part of the first column. For example, if hot water is continuously supplied from the upper part of the first column, the hot water It becomes a continuous phase and gradually descends while weaving between the particles of the ground marriage bran coffee.

During this time, extraction is carried out, and the concentration of soluble solids is highest at the bottom of the first column, and becomes lower as it approaches the top. The extract that has reached the lower part of the first column is sequentially and continuously supplied to the upper part of the second column, and then descends within the second column.

During this time, the concentration of the extract supplied from the lower part of the first column to the upper part of the second column gradually decreases, and eventually decreases by approximately 1.9 units as a prix. The supply of hot water to the column and the supply of the extract to the second column are stopped, and hot K is newly supplied from the upper part of the second column to continue extraction.

By such a harvest, it is possible to cut out a low-concentration extract with a Brix of less than about 1.5 degrees and a bad taste.

While performing the same extraction operation in the first column as described above in the subsequent columns after the second column, the final column, that is, the most downstream column containing the adjacent ground coffee when least extracted. The extract is collected from the sample to a predetermined concentration.

The extract from the most downstream column is preferably recovered while being rapidly cooled to about 25° C. or below, particularly about 5° C. or below, in order to prevent deterioration of the flavor of the extract.

Furthermore, in order to produce a coffee extract having a delicate flavor suitable for drinking by the method of the present invention,
The collected extract has a pricus of about 7 to about 15
It is preferable to adjust the temperature so that the

In one preferred embodiment of such regulation, the coffee extract is recovered from the first column such that the Brix of the extract recovered from the first column is between about 7 and about 15 degrees, while the second The supply of the extract to the column is stopped, and then the collection from the first column is stopped and the supply of the extract to the second column is started until the Brix of the collected extract is about 7 to 7. The coffee extract was collected from the second column such that the amount of coffee extract was approximately 18, while the supply of extract to the downstream column was stopped, such that the Brix of the extract collected from each extraction column was approximately 7. An embodiment of recovering coffee extract having a temperature of ~15 degrees Celsius can be mentioned.

According to this embodiment, hot water is supplied from the upper or lower part of the first column under the above extraction conditions.

For example, when hot water is supplied from the top of the first column, the hot water gradually descends while dissolving soluble components, and the lowest part of the liquid soon reaches the bottom of the first column, but the liquid in the first column The concentration of soluble solids increases toward the bottom of the column. In this embodiment, the highly concentrated extract is not supplied to the subsequent second column;
The supply of the extract to the column is temporarily stopped and the extract is collected from the lower part of the first column, while the supply of hot water from the upper part of the first column continues. It is preferable to collect the extract from the first column so that it reaches a predetermined concentration while rapidly cooling it to about 25 qo or less. In particular, it is preferable that the average concentration of the collected extract is about 7 to about 20% as Brix. It is particularly preferable to collect the extract at a temperature of 15 degrees.

After collecting the extract of a predetermined concentration from the first column, the collection from the first column is stopped and the supply of the extract to the second column is started, so that the extract remaining in the first column is stopped. The low concentration extract is supplied to the top of the second column to continue extraction.
During that time, the concentration of the extract supplied from the lower part of the first column to the upper part of the second column gradually decreases and eventually reaches a Brix of about 1.5 degrees, so at that point the heat to the first column decreases. The OK supply and the combination of the extract to the second column are stopped, and hot water is newly supplied from the upper part of the second column to continue the extraction. While repeating this operation in each subsequent downstream column of the second column L non-bee,
The extracts are collected from each extraction column to a predetermined concentration, preferably a Brix concentration of about 7 to about 15 degrees, and finally the extracts are mixed to produce a coffee extract with excellent flavor. Coffee extracts can be produced that are particularly suitable for beverages.

The coffee extract obtained by the method of the present invention is
It can be added and used in foods other than beverages, such as confectionery such as caramel, drops, nougat, jelly, tablets, chewing gum, pudding, ice cream,
It can be used in foods such as cold millet such as sherbet and popsicles.

The method of the present invention will be specifically illustrated by examples below.

Example 1: 3 extraction columns (inner size: about 8 ca x height: about 40 cm), each having a hot water supply port and an extract liquid supply port at the top, an extract liquid supply port and an extract liquid discharge port at the bottom, and a capacity of about 2. were connected in series, and each extraction column contained 500 volumes of fresh ground coffee.

Next, from the hot water supply port at the top of the first column, 90 to 9
While continuously supplying hot water heated to 5C0 using a pump at a supply rate of 3 strokes/hr, the first column was kept warm so that the liquid temperature during the extraction operation was 90 to 9,500. (
Thereafter, extraction was performed under the same conditions in the second and third columns. ) The valve at the supply port for the extract from the first column to the second column was closed and operated, and soon the lowest part of the liquid in the first column reached the bottom of the first column. The extract was collected from the extract outlet while being rapidly cooled to about 5°C.

The first part of the extracted liquid that was discharged had a Brix concentration of about 18 degrees, but the extracted liquid was recovered so that the average Brix of the collected extract was about 10 degrees, and in the end the Brix was about 10 degrees. I got 1020 degrees of extract. Next, close the valve of the extract discharge port at the bottom of the first column, open the valve of the extract supply port to the second column provided at the bottom of the first column, and supply the first column from the extract supply port at the top of the second column. The low-concentration extract of The extract was collected in the same manner as for the column.

At this time, the valves at the extract supply ports from the second column to the third column were closed. While the extract is being collected from the second column as described above, the concentration of the extract that passes through the extract supply port at the bottom of the first column and is supplied to the second column gradually decreases, causing the The temperature dropped to about 1.5 degrees, so the valve at the extract supply port to the second column at the bottom of the first column was immediately closed to stop the supply of extract from the first column to the second column. The supply of hot water to the first column was stopped, and the supply of hot water from the hot water supply port at the top of the second column was started.

Eventually, the average Brix of the extruded liquid recovered from the lower part of the second column reached approximately 10 degrees, so the valve at the extract outlet at the lower part of the second column was closed, and in the same manner as above, the low temperature in the second column was Extraction in the second and third columns was continued by sequentially supplying concentrated extracts to the three columns.

The amount of extract of approximately 10 degrees Brix recovered from the second column was 1260 degrees. In exactly the same way, when the concentration of the extract supplied from the lower part of the second column to the upper part of the third column has decreased to about 1.5 degrees as a prix,
The valve at the extract supply port at the bottom of the second column is closed to stop the supply of extract from the second column to the third column, and at the same time, the supply of hot water to the second column is stopped, and hot water is newly added from the top of the third column. Water was also provided.

From the extract outlet at the bottom of the third column, the first and second columns
In the same manner as in the case of the column, the extract was collected so that the average prix was about 10 degrees, and the extraction was completed.

The amount of extract with a Brix of about 10 degrees recovered from the third column was 1,500 degrees, and the amount of extract recovered from the first, second, and third columns was finally mixed to have a Brix of about 10 degrees. A coffee extract with a Brix of 3780 was obtained.

Comparative Example 1 (Comparative Product) The extraction conditions such as the extraction device, amount of coffee beans used, extraction temperature, and hot water supply rate were the same as in Example 1, but a coffee extract was obtained by operating as follows.

Hot water is supplied from the top of the first column, then the extract is continuously supplied from the bottom of the first column to the top of the second column, and further from the bottom of the second column to the top of the third column. The average brix is about 10 while cooling from the bottom to about 5℃.
The extract was collected at a rate of approximately 10
I got 4280 degrees of extract.

However, in the above method, when the Brix of the extract supplied from the lower part of the first column to the upper part of the second column becomes almost zero, the hot water is supplied to the first column and from the first column to the second column. Stop the supply of extract liquid to the second
Hot water was supplied from the top of the column to continue extraction in the second and third columns.

Example 2 (product of the present invention) Five extraction columns used in Example 1 were connected in series, and each extraction column was charged with 450 g of fresh ground coffee.
They were accommodated one evening at a time.

Next, hot water preheated to 75-80 oo in advance from the upper part of the first column was continuously supplied using a pump at a supply rate of 3.2 t/hr until the liquid temperature in the first column was 75-80 q.
The first column was kept warm so that the temperature was 0.

(Extraction was performed under the same conditions for the second column and subsequent columns during the extraction operation.) When the liquid in the first column reached the bottom of the first column, the second column was extracted from the bottom of the first column.
The liquid in the first column was sequentially and continuously supplied to the upper part of the column and passed through the second column.

Soon, the concentration of the extract being transferred from the lower part of the first column to the upper part of the second column decreased to approximately 1.5 degrees Brix, so the concentration of the extract being transferred from the first column to the second column was immediately reduced. At the same time, the supply of hot water to the first column was stopped, and hot water was newly supplied from the top of the second column to continue extraction. While repeating this operation in each of the extraction columns from the second column up to the fifth column, which is the final column, the extract was collected from the bottom of the fifth column while being rapidly cooled to about 10 qC. The extract was collected so that the average Brix of the collected extract was about 20 degrees, and in the end, extract 267 with a Brix of about 20 degrees was obtained.
I got 0 nights.

Comparative Example 2 (Comparative Product) Extraction was carried out under exactly the same conditions as in Example 2.

However, when the Brix of the extract solution supplied from the first column to the second column becomes almost zero, the supply of the extract solution from the first column to the second column is stopped and the first
The supply of hot water to the column was stopped, and hot water was newly supplied to the second power ram to continue extraction. While performing this operation on the subsequent columns after the second column,
Extract 285 with a Brix of about 20 degrees from the column
I got 0 nights. Example 3 The coffee extracts obtained in Example 1 (inventive product) and Comparative Example 1 (comparative product) were diluted with water to 100% each, and 15 well-trained sensory testers conducted a test. Table 1 shows the results of the sensory evaluation performed using the two-point comparison method (two-sided test).

Table 1 From the results shown in Table 1, the product of the present invention was superior to the comparative product in terms of aroma, taste, and rumor likability at a significance level of 0.1%.

Example 4 8 parts of the coffee extract obtained in Example 1 (product of the present invention) and Comparative Example 1 (comparative product), 13 parts of sugar, 40 parts of skim milk, 40 parts of milk, and 99 parts of water were mixed to make a uniform mixture. Table 2 shows the results of the evaluation conducted using the same sensory test method as in Example 3 for the milk coffee drinks prepared as a solution, then packed with dust, and then sterilized at 80° C. for 15 minutes.

Table 2 From the results in Table 2, the significant water content was 0.1% for the taste typical of Homura coffee, and the significant level of 1% was used for the aroma typical of Sogyo coffee and the reputation as a coffee drink.
In both cases, the milk coffee drinks made using the product of the present invention were superior to the milk coffee drinks made using the comparative product.

Example 5 The coffee extracts obtained in Example 2 (product of the present invention) and Comparative Example 2 (comparative product) were each diluted with water to 100% and subjected to the same sensory test method as in Example 3. The results of the evaluation are shown in Table 3.

Table 3 From the results in Table 3, the aroma was at a significance level of 5%, the taste was at a significance level of 0.1%, and the rumor liking was at a significance level of 1%, all of which showed that the present invention was better than the comparative product. It was excellent.

Example 6 Coffee ice creams (sweetness level: 12.8
%, milk fat 14.0%, non-fat milk solids 9.0%, total solids 40.0%) using the same sensory test method as in Example 3.

45% Issei cream 20% full fat sweetened condensed milk 11 Skimmed milk powder
6 unsalted butter
5 sugar
6.5 Starch syrup
5 power raginan
0.25 Glycerin fatty acid ester 0
．． 25 Coffee extract (inventive product or comparative product)
4 water
42100% Table-4 The results in Table 4 show that the ice cream made according to the present invention is superior to the coffee ice cream made using the comparative product at a significance level of 1% for both the taste typical of cod roast coffee and the favorability as a coffee ice cream. Ta.

Claims (1)

[Claims] 1. At least two extraction columns each contain roasted coffee powder, extraction is performed while supplying hot water to the first column, and the extract from the first column is transferred to the second column. In a method for producing coffee extract by feeding the extract from the upstream column into a column and thus passing the extract from the upstream column sequentially from the upstream column to the next downstream column, Before the brix of the extract drops to less than about 1.5 degrees, the supply of the extract from the upstream column to the downstream column is stopped, and the extraction is performed by supplying hot water to the downstream column. A column extraction method for coffee extract with a distinctive flavor. 2. The column extraction method of claim 1, wherein the coffee extract is a potable coffee extract and the recovered extract has a Brix of about 7 to about 15 degrees. 3 Extraction temperature is about 60° to about 100°C
3. The column extraction method according to claim 1 or 2, wherein the hot water is supplied at a rate of about 5 to about 8 l/hr per 1 kg of roasted coffee grounds. 4. The column extraction method according to any one of claims 1 to 3, characterized in that the extract is recovered from the extraction column while being rapidly cooled to about 25° C. or lower. 5 Collect the coffee extract from the first column such that the brick of the extract collected from the first column is about 7 to about 15 degrees, and during that time stop supplying the column extract to the second column. Then, the recovery from the first column is stopped and the supply of the extract to the second column is started until the recovered extract has about 7 to about 15 bricks.
coffee extract is recovered from said second column such that the brix of extract recovered from each extraction column is approximately 7 to The column extraction method according to any one of claims 1 to 4, characterized in that the coffee extract is recovered at a temperature of about 15 degrees.