Method for producing coffee extract liquid
AssigneeSuntory Holdings Limited
InventorsToshihiro Nishiumi, Nao Kamezawa, Atsushi Mukai, Takashi Mukai
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Abstract
A method for producing a coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. A coffee extract prepared by extraction at low temperature (70 to 120° C.) in the first extraction step is mixed with a coffee extract prepared by an evaporative concentration treatment after the second extraction step, in which roasted and ground coffee beans used in the first extraction step is used for extraction at high temperature (125 to 150° C.).
Claims8
A method for producing a coffee extract, comprising:
- a) a first extraction step in which water at 70 to 120° C. is supplied to a column packed with roasted and ground coffee beans at a flow rate of 1.0 to 10.0 kg/h per 1 L of the capacity of the column to prepare 0.05 to 0.50 kg of a coffee extract per 1 L of the capacity of the column;
- b) a second extraction step in which water at 125 to 150° C. is supplied to the column packed with roasted and ground coffee beans used in the first extraction step at a flow rate of 1.0 to 10.0 kg/h per 1 L of the capacity of the column to prepare 0.5 to 5.0 kg of a coffee extract per 1 L of the capacity of the column;
- c) a step of evaporating and concentrating the coffee extract prepared in the second extraction step;
- and
- d) a step of mixing the coffee extract prepared in the first extraction step with the evaporated and concentrated coffee extract.
A method for increasing coffee-specific aroma and reducing off-flavors in a coffee extract, comprising:
- a) a first extraction step in which water at 70 to 120° C. is supplied to a column packed with roasted and ground coffee beans at a flow rate of 1.0 to 10.0 kg/h per 1 L of the capacity of the column to prepare 0.05 to 0.50 kg of a coffee extract per 1 L of the capacity of the column;
- b) a second extraction step in which water at 125 to 150° C. is supplied to the column packed with roasted and ground coffee beans used in the first extraction step at a flow rate of 1.0 to 10.0 kg/h per 1 L of the capacity of the column to prepare 0.5 to 5.0 kg of a coffee extract per 1 L of the capacity of the column;
- c) a step of evaporating and concentrating the coffee extract prepared in the second extraction step;
- and
- d) a step of mixing the coffee extract prepared in the first extraction step and the evaporated and concentrated coffee extract.
Dependencies are inferred from the claim text.