JPH0145347B2 - - Google Patents
Info
- Publication number
- JPH0145347B2 JPH0145347B2 JP55112290A JP11229080A JPH0145347B2 JP H0145347 B2 JPH0145347 B2 JP H0145347B2 JP 55112290 A JP55112290 A JP 55112290A JP 11229080 A JP11229080 A JP 11229080A JP H0145347 B2 JPH0145347 B2 JP H0145347B2
- Authority
- JP
- Japan
- Prior art keywords
- ultrafiltration
- reverse osmosis
- treatment
- retained
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 230000000717 retained effect Effects 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 27
- 238000000108 ultra-filtration Methods 0.000 claims description 26
- 239000000284 extract Substances 0.000 claims description 25
- 238000001223 reverse osmosis Methods 0.000 claims description 21
- 235000013353 coffee beverage Nutrition 0.000 claims description 19
- 239000012528 membrane Substances 0.000 claims description 17
- 239000007787 solid Substances 0.000 claims description 13
- 230000007717 exclusion Effects 0.000 claims description 8
- 239000012466 permeate Substances 0.000 claims description 8
- 239000012465 retentate Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 241001122767 Theaceae Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- -1 poly(ether) Polymers 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 235000021539 instant coffee Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229920002492 poly(sulfone) Polymers 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000005215 recombination Methods 0.000 description 2
- 230000006798 recombination Effects 0.000 description 2
- 241000723343 Cichorium Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005325 percolation Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000001256 steam distillation Methods 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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
-
- 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
- A23F5/44—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
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】
本発明は、コーヒー、茶及びその代用品の濃縮
抽出液の製造法に関する。更にその濃縮抽出液
は、常法により粉体に変え得る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing concentrated extracts of coffee, tea and their substitutes. Furthermore, the concentrated extract can be converted into powder by conventional methods.
例えば、インスタント粉末コーヒーの製造にお
いて、困難な処理の一つは、最終抽出液の濃縮で
あつて、特に注意して、アロマの損失を避けねば
ならない。更に、一般に濃縮が蒸発による為、濃
縮されるべき抽出物よりアロマが除去され、濃縮
後その抽出液に再導入される。然しそのような方
法では、熱処理は避け難く、それによつてアロマ
の損失と変質が生ずる。 For example, in the production of instant coffee powder, one of the difficult processes is the concentration of the final extract, in which particular care must be taken to avoid loss of aroma. Furthermore, since concentration is generally by evaporation, aromas are removed from the extract to be concentrated and reintroduced into the extract after concentration. However, in such methods, heat treatment is unavoidable, resulting in aroma loss and alteration.
今迄の所、限外過によりコーヒー抽出液を処
理する試みが、或程度成功している。特に、
10000ダルトン以上の分子量排除点を持つ当業者
に周知の膜を使用すると、余り有用でない画分が
得られ、これは逆浸透のような物理的手段で処理
することが困難な画分である。 To date, attempts to treat coffee extracts by ultrafiltration have met with some success. especially,
The use of membranes well known to those skilled in the art with molecular weight exclusion points above 10,000 Daltons results in less useful fractions, which are difficult to treat by physical means such as reverse osmosis.
本発明は、上記の類似の物理的方法を使用して
此等の困難な問題を解決した。 The present invention has solved these difficult problems using physical methods similar to those described above.
本発明によれば、コーヒー、茶及びその代用品
例えばチコリーや種々の芳香植物の濃縮抽出液の
製造法を供し、
(a) コーヒー、茶、その代用品を、500〜5000ダ
ルトンの分子量排除点を持つ膜を使用した限外
過法（以后UFという）により処理をして、
本質的に可溶性の固形分及び芳香性の透過画分
を含む保留画分を得、
(b) 工程(a)より得た限外過透過画分を、少くと
も99％の食塩を保留し得る膜を使用して逆浸透
処理（以後ROという）に供し、
(c) 逆浸透工程(b)より得た保留画分の少くとも一
部分と限外過工程(a)より得た保留画分の少く
とも一部分を混合して、目的の濃縮度の抽出液
を得る方法である。 According to the present invention, there is provided a method for producing concentrated extracts of coffee, tea and substitutes thereof, such as chicory and various aromatic plants, comprising: The treatment is carried out by the ultraviolet method (hereinafter referred to as UF) using a membrane with
obtaining a retained fraction containing essentially soluble solids and an aromatic permeate fraction; (b) an ultrapermeable fraction obtained from step (a) capable of retaining at least 99% of common salt; (c) at least a portion of the retained fraction obtained from the reverse osmosis step (b) and the retained fraction obtained from the ultrafiltration step (a); In this method, at least a portion of the extract is mixed to obtain an extract having a desired concentration.
若し必要な場合には、最初の抽出液を、UF処
理の前に、例えば過又は遠心分離によつて清澄
化する。 If necessary, the initial extract is clarified prior to UF treatment, for example by filtration or centrifugation.
この方法の有利な態様においては、逆滲透で保
留された画分と限外過で保留された画分を、後
者が濃縮された後混合する。 In an advantageous embodiment of the process, the fractions retained in reverse filtration and the fractions retained in ultrafiltration are mixed after the latter has been concentrated.
他の態様として保留画分を、UF処理中に希釈
する。此の操作を反過（DF）という。 In other embodiments, the retained fraction is diluted during UF processing. This operation is called deflection (DF).
勿論UF及びDF操作は、直列又は並列で結合出
来る。 Of course, UF and DF operations can be combined in series or in parallel.
500〜5000の排除点を持つ膜を使用する操作は、
限外過又は逆滲透と同一とみなすことができ
る。事実、その排除条件は、その方法が分子レベ
ルにおける偏析と分別の両方を含むUF、RO両
操作に共通な範囲で生ずるのと同一である。 Operations using membranes with 500 to 5000 exclusion points are
It can be regarded as the same as ultra-transmission or reverse permeation. In fact, the exclusion conditions are the same as those that occur to the extent that the method is common to both UF and RO operations, involving both segregation and fractionation at the molecular level.
然し本発明においては、記述の明快さの為と、
本発明方法の工程ａは、アロマの通過を許すが、
特に最高量のコーヒー固形分を保留するという理
由により、慎重に「UF」と云う名称を選択した。
反対し、処理段階(b)の目的は、ROで保留された
画分中のアロマ成分を、理想的には、膜を通過す
る水だけで集めることである。 However, in the present invention, for clarity of description,
Step a of the method of the invention allows the aroma to pass through, but
The name ``UF'' was chosen with care, especially because it preserves the highest amount of coffee solids.
On the contrary, the purpose of treatment step (b) is to collect the aroma components in the RO-retained fraction, ideally with only water passing through the membrane.
本発明方法で、UF及びROの操作条件は、一
般に使用されている条件と同じである。例えば温
度については、抽出物を出来るだけ静かに取扱え
るような条件を選ぶべきである。従つて、２〜25
℃の温度出来れば５〜25℃の温度が使用される。
UF処理の圧力は、一般には、４〜20気圧、出来
れば８気圧であり、RO処理では、30〜80気圧で
ある。使用される膜は、当業界で周知のもので、
例えばUFに対しては、ポリスルホン、セルロー
ズアセテートであり、ROに対しては、ポリ−
（エーテル）−アミド、又は、ポリアミドである。
但し、そのUF膜の排除点は、500〜5000で、RO
膜は、少くとも99％のNaClを保留し得る（例え
ば塩水脱塩膜）ものである。 In the method of the present invention, the operating conditions of UF and RO are the same as those commonly used. For example, temperature should be selected to allow the extract to be handled as gently as possible. Therefore, 2 to 25
A temperature of 5°C to 25°C is preferably used.
The pressure for UF treatment is generally 4 to 20 atmospheres, preferably 8 atmospheres, and for RO treatment 30 to 80 atmospheres. The membranes used are those well known in the art;
For example, for UF, polysulfone and cellulose acetate are used, and for RO, poly-
(ether)-amide or polyamide.
However, the exclusion point of the UF membrane is 500 to 5000, and the RO
The membrane is capable of retaining at least 99% NaCl (eg, a brine desalination membrane).
アロマ成分が出来るかぎり処理段階(a)の膜を通
過するように、若し必要なら、保留画分を、UF
処理中に、水で希釈することができる。此の方法
により、保留画分中の固形分対アロマ成分の比率
を増加させることができる。 If necessary, the retained fraction can be filtered with UF so that as much as possible of the aroma components pass through the membrane of treatment step (a).
During processing, it can be diluted with water. By this method, the ratio of solids to aroma components in the retained fraction can be increased.
例えば、UF処理により、保留画分中の固形分
対アロマ成分の比率を3.5までにすることができ
る。透過画分への固形分の漏出量は、極微量であ
る。尚固形分の少量の存在は、次のRO操作の際
におけるアロマの担体としての価値がある。更に
RO処理による保留画分中のアロマ成分の濃縮率
は、30〜40倍にすることができる。又RO処理の
透過画分へのアロマの漏出は、一般に微量であ
る。UF処理は２〜５の濃縮率例えば３が得られ
る迄続けるのがよく、又RO処理では、濃縮率５
〜10が目的である。 For example, UF treatment can increase the ratio of solids to aroma components in the retained fraction to 3.5. The amount of solid content leaking into the permeate fraction is extremely small. Furthermore, the presence of a small amount of solid content is valuable as a carrier of aroma during the subsequent RO operation. Furthermore
The concentration rate of aroma components in the retained fraction by RO treatment can be increased 30 to 40 times. Furthermore, the amount of aroma leaked into the permeate fraction during RO treatment is generally very small. It is best to continue UF treatment until a concentration rate of 2 to 5, for example 3, is obtained, and in RO treatment, a concentration rate of 5.
~10 is the objective.
目的の濃縮コーヒー抽出液は、上述したRO処
理の保留画分とFO処理の保留画分を混合するこ
とにより得られる。便宜上UFの保留画分は、
ROの保留画分に添加する前に常法により濃縮さ
れる。 The desired concentrated coffee extract can be obtained by mixing the retained fraction from the RO treatment and the retained fraction from the FO treatment described above. For convenience, the retained fraction of UF is
It is concentrated in a conventional manner before being added to the RO retained fraction.
部分的な再結合は、ROの保留画分の一部分と
UFの保留画分を混ぜて行なうことができその逆
の場合もあるが、此の方法は、完全な再結合で得
られる抽出液と比較し、多少香のよい又変化に富
んだ香の抽出液が得られる。 Partial recombination involves a portion of the retained fraction of the RO.
Although it is possible to mix the retained fraction of UF and vice versa, this method produces an extract with a slightly more aromatic and varied aroma compared to the extract obtained by complete recombination. A liquid is obtained.
UFとROを利用する本発明方法は、アロマ成
分の蒸発又は蒸留のような、コーヒー技術に一般
的な操作により補完することもできる。 The inventive method utilizing UF and RO can also be complemented by operations common to coffee technology, such as evaporation or distillation of aroma components.
本発明方法の他の態様では、UF前に最初の抽
出液を部分的に蒸留し、集められたアロマは、最
後の濃縮抽出液の添加される。又他の態様では、
UFの保留画分中の固形分に保留されている僅か
なアロマを水蒸気蒸留により除き、最終濃縮抽出
液中に再導入する。（又は若しUFの保留画分を濃
縮処理する場合には、濃縮保留画分の中に再導入
する）。 In another embodiment of the method of the invention, the initial extract is partially distilled before UF, and the collected aromas are added to the final concentrated extract. In other aspects,
The slight aroma retained in the solid content of the retained fraction of UF is removed by steam distillation and reintroduced into the final concentrated extract. (Or, if the retained fraction of UF is concentrated, reintroduce it into the concentrated retained fraction).
次例により本発明方法を例証する。例中の全％
は、重量％を示す。 The following example illustrates the method of the invention. Total % in example
indicates weight %.
例 １
常法で得られた工業用コーヒー抽出液は、
GR8Pのポリスルホン膜をとりつけたDDS35.9.3
のモジユールを使用し、限外過法により処理す
る。その膜は、2500ダルトンの平均排除点を有す
る。限外過は、20℃で７×105N.ｍ-2（7bars）
の圧力により実施する。UFは、濃縮率２になる
迄続ける。得られた透過液は、少くとも99.4％の
食塩を保留し得るPA300TFCのポリ−（エーテ
ル）−アミドの膜をとりつけたモジユールを使用
し、逆浸透法により処理する。逆浸透作用は10℃
で、60×105N.ｍ-2（60bars）の圧力下で実施す
る。ROは濃縮率10が得られる迄続ける。此の条
件下で固形分の99％が、限外過の保留画分中に
見出された。そしてアロマの90％以上が逆滲透の
保留画分中に見出された。上記方法で得られた逆
浸透の保留画分と限外過の保留画分の全てを混
合した。混合液は常法によりインスタントコーヒ
ーパウダーに変えた。Example 1 Industrial coffee extract obtained by a conventional method is
DDS35.9.3 with GR8P polysulfone membrane
This module is used for processing by ultrafiltration method. The membrane has an average exclusion point of 2500 Daltons. The ultraviolet ray is 7×10 5 N.m -2 (7bars) at 20°C.
It is carried out under the pressure of Continue UF until the concentration rate reaches 2. The resulting permeate is treated by reverse osmosis using a module equipped with a PA300TFC poly(ether)-amide membrane capable of retaining at least 99.4% of common salt. Reverse osmosis action is 10℃
and under a pressure of 60×10 5 N.m −2 (60 bars). RO is continued until a concentration ratio of 10 is obtained. Under these conditions 99% of the solids were found in the retentate fraction of the ultrafiltration. And more than 90% of the aroma was found in the retained fraction of reverse percolation. All of the reverse osmosis retained fraction and ultrafiltration retained fraction obtained by the above method were mixed. The mixed liquid was converted into instant coffee powder using a conventional method.
水でその粉を再溶解すると本物のアロマを有す
る優秀な品質のコーヒーが得られる。 Redissolving the powder in water yields excellent quality coffee with authentic aroma.
例 ２
例１で述べた処理を繰返えす。然し限外過は
濃縮率４が得られる迄続ける。得られた結果は、
比較に値するものであるが、限外過の保留画分
と逆浸透の保留画分の混合液は、濃縮が少し低
く、インスタント粉末コーヒーを生産する為に
は、小量の水分を蒸発する必要がある。Example 2 Repeat the process described in Example 1. However, ultrafiltration is continued until a concentration factor of 4 is obtained. The results obtained are
Comparatively, the mixture of ultrafiltration retentate fraction and reverse osmosis retentate fraction is slightly less concentrated, and a small amount of water needs to be evaporated to produce instant coffee powder. There is.
例 ３
例１で述べた方法を繰返えす。然し限外過処
理で、濃縮度が２になつたならば、限外過保留
画分を希釈することにより継続する（反過）。
反過については、使用するコーヒー抽出液の半
量に相当する水量が使用される。逆浸透操作は、
前述の例の通り実施する。Example 3 Repeat the method described in Example 1. However, if the ultrafiltration process reaches a concentration of 2, the ultrafiltration treatment is continued by diluting the ultrafiltration retained fraction (reaction).
For reflux, an amount of water is used which corresponds to half the amount of coffee extract used. Reverse osmosis operation is
Perform as in the previous example.
逆浸透の保留画分と限外過（反過）の保留
画分の混合液の乾燥により、溶解すると優秀なコ
ーヒーとなる粉体が得られる。 Drying a mixture of reverse osmosis and ultrafiltration retained fractions yields a powder that, when dissolved, makes excellent coffee.
アロマのロスとコーヒー固形分のロスは大した
ことはない。 The loss of aroma and coffee solid content is not a big deal.
例 ４
例１で述べた方法を繰返えす。但し次の二つの
相違点がある。一つは限外過を15×105N.ｍ-2
（15bars）の圧力で実施することであり、他は限
外過の保留画分を100℃、１分蒸留し、そこで
集めたアロマを、乾燥前の最終混合液に添加する
ことである。Example 4 Repeat the method described in Example 1. However, there are two differences: One is the ultraviolet radiation of 15×10 5 N.m -2
(15 bars); the other is to distill the retained fraction of the ultrafiltration at 100° C. for 1 minute and add the aroma collected there to the final mixture before drying.
例 ５
例２で述べた方法を繰返えす。然し限外過操
作の最終段階で得られる12.2％の乾燥物を含有す
る保留画分を、乾燥物の含有量が56％になる迄熱
で濃縮をする。此の濃縮した保留画分を最終ミツ
クスとする為、逆浸透の保留画分に添加する。最
終ミツクスは乾燥して、インスタント粉末コーヒ
ーとなる。Example 5 Repeat the method described in Example 2. However, the retained fraction obtained at the final stage of the ultrafiltration operation and containing 12.2% dry matter is concentrated with heat until the dry matter content is 56%. This concentrated retained fraction is added to the reverse osmosis retained fraction to make the final mix. The final mix is dried into instant powdered coffee.
例 ６
工業用コーヒー抽出液を、排除点500ダルトン
の研究室用セルローズ膜をとりつけたDDSモジ
ユールを使用して、限外過処理をする。その際
の圧力は、30×105N.ｍ-2（30bars）で、温度は20
℃である。その操作は、濃縮率が２になつた時停
止する。Example 6 Industrial coffee extract is ultrafiltrated using a DDS module fitted with a laboratory grade cellulose membrane with an exclusion point of 500 Daltons. The pressure at that time was 30×10 5 N.m -2 (30bars) and the temperature was 20
It is ℃. The operation is stopped when the concentration factor reaches 2.
その限外過浸透液を、前に示した
PA300TFCのポリ−（エーテル）−アミドの膜を
とりつけたモジユールを使用し、逆浸透処理をす
る。その操作は、60×105N.ｍ-2（60bars）の圧力
と10℃の温度で実施し、濃縮率は、４に制限す
る。 The ultra-hyperosmotic fluid was previously shown
Reverse osmosis treatment is performed using a module equipped with a PA300TFC poly(ether)-amide membrane. The operation is carried out at a pressure of 60×10 5 N.m −2 (60 bars) and a temperature of 10° C., and the concentration factor is limited to 4.
逆浸透の保留画分と限外過の保留画分を、イ
ンスタント粉末コーヒー調製用のミツクスを作る
為に混合する。 The reverse osmosis retentate fraction and the ultrafiltration retentate fraction are mixed to make a mix for preparing instant powdered coffee.
例 ７
前に加熱により濃縮率３に濃縮した工業用コー
ヒー抽出液を初めの原料とし、限外過操作を繰
返す。続いてその限外過浸透液について、前記
例６で述べた逆浸透処理をする。Example 7 Using the industrial coffee extract previously concentrated to a concentration factor of 3 by heating as the starting material, the ultrafiltration operation is repeated. Subsequently, the ultraperosmotic liquid is subjected to the reverse osmosis treatment described in Example 6 above.
逆浸透の保留画分と限外過の保留画分を混合
し、インスタントパウダー生産用のミツクスとす
る。 The retained fraction from reverse osmosis and the retained fraction from ultrafiltration are mixed to form a mix for instant powder production.
比較例
工業用コーヒー抽出液を、50000ダルトンの排
除点を、有するポリスルホンタイプの
Romicon50の膜で、限外過処理をする。その
操作を、圧力1.5×105N.ｍ-2（1.5bars）温度20℃
で、濃縮率４になる迄実施する。保留画分と透過
画分の固形分の分配は、少くとも固形分の30％
が、透過画分中に見出し得る為に失敗と言える。
更にアロマが、保留画分と透過画分の間にほゞ同
量分配される。Comparative Example Industrial coffee extract was processed using a polysulfone type with an exclusion point of 50,000 daltons.
Perform ultrafiltration treatment using Romicon 50 membrane. The operation is carried out at a pressure of 1.5×10 5 N.m -2 (1.5bars) and a temperature of 20°C.
Continue until the concentration ratio reaches 4. The solid content distribution between the retained and permeate fractions should be at least 30% solids.
However, it can be said to be a failure because it can be found in the permeate fraction.
Furthermore, the aroma is distributed in approximately equal amounts between the retained and permeate fractions.
その限外過透過液を、他の例で述べた条件に
より逆浸透処理をした。圧力は60×105N.ｍ-2
（60bars）で温度は10℃とする。その操作は、濃
縮率４になる迄続ける。 The ultrafiltrate was subjected to reverse osmosis treatment under the conditions described in other examples. The pressure is 60×10 5 N.m -2
(60bars) and the temperature is 10℃. This operation is continued until the concentration ratio reaches 4.
逆浸透の保留画分と限外過の保留画分を混合
してミツクスを作り、直ちにインスタント粉末コ
ーヒーを製造した。然し此のパウダーは、香が劣
つていると特記されている。限外過処理中のア
ロマの可成りの損失がはつきりと此の原因であ
る。更に又固形分の損失が可成りあり、此の事
が、その操作を工業的規模において利益の少ない
ものにしている。 A mix was prepared by mixing the reverse osmosis retained fraction and the ultrafiltration retained fraction, and instant powdered coffee was immediately produced. However, this powder is noted to be inferior in fragrance. The considerable loss of aroma during ultra-overtreatment is most likely responsible for this. Furthermore, solids losses are considerable, which makes the operation unprofitable on an industrial scale.
Claims (1)
製造において、 (a) コーヒー、茶又はその代用品の抽出液を、
500〜5000ダルトンの分子量排除点を持つ膜を
使用して、限外過処理に供して、本質的に可
溶性の固形物と芳香性の透過画分を含む保留画
分を得、 (b) (a)工程から得た限外過透過液を、少くとも
99％の食塩を保留し得る膜を使用して、逆浸透
処理に供し、 (c) 逆浸透工程(b)より得た保留画分の少くとも一
部分と限外過工程(a)より得た保留画分の少く
とも一部分を混合して、目的の濃縮度の抽出液
を得ることを特徴とする、上記方法。 ２ 逆浸透工程(b)より得た保留画分と限外過工
程(a)より得た保留画分を、後者が濃縮された後に
混合する、特許請求範囲第１項記載の方法。 ３ 限外過処理と逆浸透処理を２℃〜25℃の温
度で行なう、特許請求範囲第１項又は第２項記載
の方法。 ４ 限外過処理を４〜20気圧の圧力で行なう、
特許請求範囲第１項又は第２項記載の方法。 ５ 逆浸透処理を30〜80気圧の圧力で行なう、特
許請求範囲第１項又は第２項記載の方法。 ６ ２〜５の濃縮率を得る為に限外過処理を行
なう、特許請求範囲第１項又は第２項記載の方
法。 ７ ５〜10の濃縮率を得る為に逆浸透処理を行
う、特許請求範囲第１項又は第２項記載の方法。 ８ 工程(b)の逆浸透法より得た保留画分と工程(a)
の限外過法より得た保留画分とを、部分的にの
み混合する、特許請求範囲第１項又は第２項記載
の方法。[Claims] 1. In the production of a concentrated extract of coffee, tea or a substitute thereof, (a) an extract of coffee, tea or a substitute thereof,
A membrane with a molecular weight exclusion point of 500-5000 Daltons was used to obtain a retentate fraction containing essentially soluble solids and an aromatic permeate fraction, which was subjected to ultrafiltration (b) ( a) The ultrafiltrate obtained from the process is at least
(c) at least a portion of the retained fraction obtained from the reverse osmosis step (b) and the fraction obtained from the ultrafiltration step (a); using a membrane capable of retaining 99% of common salt; The above method, characterized in that at least a portion of the retained fractions is mixed to obtain an extract having a desired concentration. 2. The method according to claim 1, wherein the retained fraction obtained from the reverse osmosis step (b) and the retained fraction obtained from the ultrafiltration step (a) are mixed after the latter is concentrated. 3. The method according to claim 1 or 2, wherein the ultrafiltration treatment and reverse osmosis treatment are carried out at a temperature of 2°C to 25°C. 4. Perform ultrafiltration treatment at a pressure of 4 to 20 atmospheres,
A method according to claim 1 or 2. 5. The method according to claim 1 or 2, wherein the reverse osmosis treatment is performed at a pressure of 30 to 80 atmospheres. 6. The method according to claim 1 or 2, wherein ultrafiltration treatment is performed to obtain a concentration ratio of 2 to 5. 7. The method according to claim 1 or 2, wherein reverse osmosis treatment is performed to obtain a concentration ratio of 75 to 10. 8 Retained fraction obtained from reverse osmosis in step (b) and step (a)
The method according to claim 1 or 2, wherein the retained fraction obtained from the ultrafiltration method is only partially mixed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH747079A CH640704A5 (en) | 1979-08-15 | 1979-08-15 | PROCESS FOR THE PREPARATION OF A CONCENTRATED EXTRACT OF COFFEE, TEA OR THEIR SUBSTITUTES. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5629954A JPS5629954A (en) | 1981-03-25 |
| JPH0145347B2 true JPH0145347B2 (en) | 1989-10-03 |
Family
ID=4325622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11229080A Granted JPS5629954A (en) | 1979-08-15 | 1980-08-14 | Coffee and tea and production of concentrated extract solution of substitute thereof |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5629954A (en) |
| CA (1) | CA1157310A (en) |
| CH (1) | CH640704A5 (en) |
| DE (1) | DE3025095A1 (en) |
| ES (1) | ES8103934A1 (en) |
| FR (1) | FR2462873A1 (en) |
| GB (1) | GB2057849B (en) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2499369A1 (en) * | 1981-02-12 | 1982-08-13 | Bonneau Marc | Removing harmful components from vegetable extracts - by filtration on semipermeable membranes |
| DE3445502A1 (en) * | 1983-12-13 | 1985-06-20 | Cafe Toro Ltda., Bogota | Process and device for decaffeinating green coffee |
| DE3443390A1 (en) * | 1984-11-28 | 1986-05-28 | Hopfenextraktion HVG Barth, Raiser & Co, 8069 Wolnzach | Process for separating off caffeine from liquefied or supercritical gases |
| JPS6336745A (en) * | 1986-07-31 | 1988-02-17 | Potsuka Corp:Kk | Treatment of extracted tea |
| US5258188A (en) * | 1989-04-06 | 1993-11-02 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Process of preparing a tea product |
| EP0391468B1 (en) * | 1989-04-06 | 1993-09-15 | Unilever N.V. | Process of preparing a tea product |
| JPH05236877A (en) * | 1992-02-28 | 1993-09-17 | Yaizu Miile Kyogyo Kumiai | Production of concentrated green tea |
| US6063428A (en) * | 1996-02-26 | 2000-05-16 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
| US6203837B1 (en) | 1998-10-06 | 2001-03-20 | Xcafe' Llc | Coffee system |
| MY117222A (en) * | 1999-05-18 | 2004-05-31 | Nestle Sa | Stable coffee concentrate system |
| US6756069B2 (en) | 1999-05-18 | 2004-06-29 | Nestec S.A. | System and method for dispensing a liquid beverage concentrate |
| CA2780344C (en) | 1999-10-28 | 2015-02-17 | Kerry Group Services, Ltd | Methods and systems for forming concentrated consumable extracts |
| EP1632135A1 (en) * | 2004-08-18 | 2006-03-08 | Nestec S.A. | Inert, glassy matrices for the stabilization of aroma in soluble coffee |
| WO2006076953A1 (en) * | 2005-01-19 | 2006-07-27 | Unilever Plc | Cold water soluble tea extract |
| JP4891755B2 (en) * | 2006-12-26 | 2012-03-07 | ザ コカ・コーラ カンパニー | Beverage production method, beverage, and beverage production apparatus |
| WO2010073114A1 (en) * | 2008-12-24 | 2010-07-01 | Zürcher Hochschule Für Angewandte Wissenschaften | Coffee process |
| JP5597811B2 (en) * | 2010-05-07 | 2014-10-01 | 長興実業株式会社 | Powdered sweetener containing rahan fruit extract powder and reduced indigestible dextrin and method for producing the rahan fruit extract powder |
| JP5727767B2 (en) * | 2010-12-03 | 2015-06-03 | 花王株式会社 | Method for producing purified green tea extract |
| US10111554B2 (en) | 2015-03-20 | 2018-10-30 | Meltz, LLC | Systems for and methods of controlled liquid food or beverage product creation |
| US9480359B1 (en) | 2015-07-30 | 2016-11-01 | Meltz, LLC | Semi-continuous processes for creating an extract from coffee or other extractable materials |
| CA3061607A1 (en) | 2017-04-27 | 2018-11-01 | Meltz, LLC | Method for centrifugal extraction and apparatus suitable for carrying out this method |
| US11724849B2 (en) | 2019-06-07 | 2023-08-15 | Cometeer, Inc. | Packaging and method for single serve beverage product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2202651A1 (en) * | 1972-10-16 | 1974-05-10 | Rhone Poulenc Sa | Coffee concentrate prodn. - by blending concentrates from successive stages of ultrafiltration and inverse osmosis |
-
1979
- 1979-08-15 CH CH747079A patent/CH640704A5/en not_active IP Right Cessation
-
1980
- 1980-06-27 FR FR8014392A patent/FR2462873A1/en active Granted
- 1980-07-02 DE DE19803025095 patent/DE3025095A1/en active Granted
- 1980-07-07 CA CA000355599A patent/CA1157310A/en not_active Expired
- 1980-08-14 GB GB8026599A patent/GB2057849B/en not_active Expired
- 1980-08-14 ES ES494289A patent/ES8103934A1/en not_active Expired
- 1980-08-14 JP JP11229080A patent/JPS5629954A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| CH640704A5 (en) | 1984-01-31 |
| GB2057849A (en) | 1981-04-08 |
| ES494289A0 (en) | 1981-04-16 |
| GB2057849B (en) | 1983-06-29 |
| ES8103934A1 (en) | 1981-04-16 |
| FR2462873A1 (en) | 1981-02-20 |
| FR2462873B1 (en) | 1984-04-20 |
| JPS5629954A (en) | 1981-03-25 |
| DE3025095A1 (en) | 1981-03-26 |
| CA1157310A (en) | 1983-11-22 |
| DE3025095C2 (en) | 1989-08-31 |
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