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Concentrated coffee extract and process for producing the same

A coffee extraction and extract technology, applied in coffee extraction, food science, roasting, etc., can solve the problem of inability to control oil content, inability to prevent excessive astringency or bitterness dissolution, inability to fully control coffee extract coffee oil content, etc. problems, to achieve the effect of rich aroma components, less loss or deterioration, and high storage stability

Inactive Publication Date: 2008-02-13
SHANGHAI TAKASAGO-UNION FRAGRANCES & FLAVORS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method also cannot sufficiently control the coffee oil content in the coffee extract, and the oil content cannot be controlled by the quality of the raw material, degree of roasting or usage.
In addition, if finely pulverized in order to obtain a large amount of oil, there is a problem that the elution of excessive astringency or bitterness cannot be prevented

Method used

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  • Concentrated coffee extract and process for producing the same
  • Concentrated coffee extract and process for producing the same

Examples

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preparation example Construction

[0041] The method for preparing an aromatic clarified concentrated coffee extract according to the first aspect of the present invention is characterized in that it includes the following steps:

[0042] (a) adding liquid to the roasted coffee beans, performing wet crushing, and making a slurry;

[0043] (b) performing stripping treatment on the slurry made in the above step (a), separating the condensate containing aromatic components and the step of stripping the slurry;

[0044] (c) a step of performing coarse filtration on the stripped slurry obtained in the above step (b);

[0045] (d) using a centrifugal separator with 3 layers of separation, the filtrate after the rough filtration treatment obtained by the above step (c) is separated into a total of 3 layers of liquid containing coffee oil, coffee extract, and sludge;

[0046] (e) further finely filtering the coffee extract obtained from the above step (d) to obtain a clarified coffee extract;

[0047] (f) condensing ...

Embodiment 1

[0129] Colombian roasted coffee beans (manufactured by Takasago Coffee Co., Ltd.) were supplied to a pulverizer (comittor: manufactured by Aishier Co., Ltd.) at a rate of 450 kg / hour and pure water at a rate of 2550 kg / hour. The temperature of the obtained slurry was 25° C., and the average particle diameter of the pulverized particles was 960 μm. The average particle diameter was measured using a laser diffraction / scattering particle size distribution analyzer (HORIBA LA-920: manufactured by Horiba, Ltd.).

[0130] The resulting slurry was stirred in a stirring tank at a speed sufficient to keep the ground and roasted coffee beans in a uniformly dispersed state, and then supplied to a continuous thin-film distillation apparatus (manufactured by Freebaertec Co., Ltd.) at a rate of 3000 L / hour. middle. Water vapor was supplied from the lower part of the stripping column under atmospheric pressure at a temperature of 95° C., so that the ratio of the condensate containing aroma ...

Embodiment 2

[0133] Except that the bean species was changed to Brazilian Arabica (Brazil Arabica), the same operation as in Example 1 was performed to obtain an aromatic clarified concentrated coffee extract.

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Abstract

It is intended to provide a concentrated coffee extract which is rich in aroma components liberated during milling roasted coffee beans and in which the amount of coffee oil can be controlled depending on the use and the purpose; and a process for industrially producing the same. The above object can be achieved by: wet-milling roasted coffee beans to give a slurry; separating a liquid concentrate containing aroma components, a liquid containing coffee oil and a coffee extract from the slurry; concentrating the coffee extract; and then adding the liquid concentrate containing aroma components and the liquid containing coffee oil back to the extract.

Description

technical field [0001] The invention relates to a concentrated coffee extract and a preparation method thereof. In particular, it relates to concentrated coffee extracts with strong aroma, suitable for various products and commodities such as beverages, frozen snacks (cold fruits), and desserts; and a method for preparing concentrated coffee extracts that can be realized industrially. Background technique [0002] The preparation process of concentrated coffee extract includes roasting, crushing, extraction, and condensation. In order to minimize the loss and change of aroma components in each step, various methods have been proposed. In addition, since the presence of excess oil accelerates the deterioration of the concentrated coffee extract, and there is a problem of separation or coagulation during long-term storage, methods for suppressing the elution of excess oil have been studied. [0003] For example, for the recovery method of the aroma components released during ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/28
CPCA23F5/28A23F5/26A21D2/00
Inventor 后藤幸生宇野克哉田中滋
Owner SHANGHAI TAKASAGO-UNION FRAGRANCES & FLAVORS CO LTD
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