JP2020025718A - Beverage production apparatus and beverage production method - Google Patents

Abstract

[Problem] To provide a beverage manufacturing apparatus and a beverage manufacturing method capable of predicting the amounts of various components of a beverage from the extraction conditions when various components are extracted from solids such as ground beans using a liquid such as hot water. offer. An extraction device as a beverage production device is supplied with a bulk volume V of coffee particles as solids to be extracted, a flow rate Q of hot water as a liquid used for extraction from the coffee particles, and a time t for the extraction. Based on the following equation (a) for hot water coffee concentration cfin, first drip coffee liquid average concentration cf0, the extraction time t (fraction) is adjusted so that the coffee in the coffee beverage produced by the extraction is Each average concentration cf of the particle-derived components (caffeic acid and chlorogenic acid) can be adjusted. [Formula 1] [Selection diagram] Fig. 5

Description

  The present invention relates to a beverage manufacturing apparatus that extracts a variety of components from a solid to be extracted such as ground beans with a liquid such as hot water to manufacture a beverage, and a beverage manufacturing method that can be executed by the beverage manufacturing apparatus.

In Non-Patent Document 1 below, the concentration of caffeine and minerals in a coffee beverage can be expressed by the natural logarithm of the extraction time in the immersion extraction in which a coffee beverage is extracted by immersing coffee particles in water for a certain period of time. It is shown that The natural log has two parameters. These parameters are empirically determined.
In Non-Patent Document 2 below, in a drip extraction in which a coffee beverage is obtained through a filter by injecting coffee particles on a filter, a formula indicating the concentration of the coffee beverage applies a local volume average theory to a predetermined model. It can be derived that The expression representing the concentration is a simultaneous differential equation, and the number of parameters is around 20.

Kinetics of coffee influsion: a comparative study on the extraction kinetics of mineral ions and caffeine from several types of medium roasted coffees, Deogratius Jaganyi et al., Journal of the Science of Food and Agriculture, vol.80 (2000), p.85 -90. Modeling of coffee extraction during brewing using multiscale methods: An experimentally validated model, K.M.Moroney et al., Chemical Engineering Science, vol.137 (2015), p.216-234.

In Non-Patent Document 1 described above, the concentrations of caffeine and minerals in immersion extraction are represented by a relatively simple natural logarithm, and it is difficult to ensure the accuracy of the concentrations under various extraction conditions.
On the other hand, in Non-Patent Document 2 described above, since the setting of the predetermined model is complicated, the concentration of the coffee beverage in the drip extraction is represented in an extremely complicated form, and it takes time and effort to calculate the concentration. In some aspects, the setting of the model is distant from the actual extraction, so that it may deviate from the actual concentration and need to add a further correction coefficient or the like.

  Therefore, a main object of the present invention is to easily and accurately predict the amounts of various components of a beverage from extraction conditions when extracting various components from solids such as ground beans with a liquid such as hot water to produce a beverage. It is an object of the present invention to provide a beverage production apparatus and a beverage production method which are possible.

The invention according to claim 1 is a beverage manufacturing apparatus, wherein an extracted solid volume controller for adjusting a bulk volume V of an extracted solid, and a flow controller for adjusting a flow rate Q of a liquid used for extraction from the extracted solid. And at least one of an extraction time adjuster for adjusting the extraction time t, and expressions (a) and (c _fin ) where λ on the right-hand side of the following expression (15) is 1, where component concentration of the supplied liquid is c _f0 is the average concentration of the beverage of the first drip), the volume V of the solid to be extracted according to the solid volume controller to be extracted, the flow rate Q of the liquid according to the flow controller, and the extraction time controller. the extraction time t, of adjusting the at least one of, and having a control means for regulating the average concentration c _f of components derived from the object to be extracted solids in the beverage produced by the extraction In things That.
The invention according to claim 2 is a beverage manufacturing apparatus, wherein an extracted solid volume controller for adjusting a bulk volume V of an extracted solid, and a flow controller for adjusting a flow rate Q of a liquid used for extraction from the extracted solid. An extraction time controller for adjusting the extraction time t, a specific surface area controller for adjusting the specific surface area _asf between the solid to be extracted and the liquid, and a substance between the solid to be extracted and the liquid Equations (b), (c), and (d), which are equivalent to at least one of the _mass transfer coefficient adjusters for adjusting the transfer coefficient h _mass and the following equations (15), (17), and (18), respectively. (C _fin is the component concentration of the liquid to be supplied, c _f0 is the average concentration of the beverage in the first drip, and ε is the volume fraction of the liquid space relating to the liquid). The bulk volume V of the solid to be extracted, Serial flow modulator in accordance flow rate Q of the liquid, the extraction time t according to the extraction time control, by adjusting at least one of the mass transfer coefficient h _mass according to the mass transfer coefficient adjuster are prepared by the extraction it is characterized in further comprising control means for adjusting the average concentration c _f of components of the derived object extraction solids in the beverage, the.
The invention according to claim 3 is the beverage manufacturing apparatus, wherein the solid to be extracted and the liquid to be extracted are filled into the extractor to adjust the extractor volume V ′ when the extractor is filled, and the solid to liquid extractor, solid mass adjuster for adjusting the mass m of solid, liquid volume adjuster adjusting the amount V _W of the liquid to be inserted into the extractor, the extraction time adjuster for adjusting the time t of the extraction, the extraction subject solid A specific surface area adjuster for adjusting a specific surface area _asf between the liquid and the liquid; a _mass transfer coefficient adjuster for adjusting a _mass transfer coefficient h _mass between the solid to be extracted and the liquid; Based on at least one of the component content controllers for adjusting the component content γ per unit mass, in accordance with formulas (e) and (f), which are in turn equivalent to formulas (21) and (22) below. The extractor body according to the extracted solid-liquid volume controller V ', the mass m of the object to be extracted solid according to the solid mass adjuster, wherein the amount V _W of the liquid according to the liquid volume _regulator, the extraction time t according to the extraction time control, the specific surface area adjuster The specific surface area a _{sf according to} the above and the _mass transfer coefficient h _{mass according to} the _mass transfer coefficient adjuster are adjusted to adjust the concentration c of the component derived from the solid to be extracted in the beverage in the extractor. And control means for performing the operation.

According to a fourth aspect of the present invention, in the beverage manufacturing method, the formula (a) (c _fin is a component concentration of the supplied liquid, and c _f0 is a first formula, where λ on the right side of the following formula (15) is 1) Based on the average concentration of the beverage of the drip), adjusting at least one of the bulk volume V of the solid to be extracted, the flow rate Q of the liquid used for extraction from the solid to be extracted, and the time t of the extraction, it is characterized in that to adjust the average concentration c _f of components of the derived object extraction solids in the beverage produced by the extraction.
According to a fifth aspect of the present invention, in the beverage manufacturing method, formulas (b), (c), and (d) (c _fin ), which are equivalent to the following formulas (15), (17), and (18), respectively, Based on the component concentration of the supplied liquid, c _f0 is the average concentration of the beverage in the first drip, and ε is the volume fraction of the liquid space of the liquid, and the solid volume to be extracted V, the solid to be extracted The flow rate Q of the liquid used for extraction from the liquid, the time t of the extraction, the specific surface area a _sf between the solid to be extracted and the liquid, and the _mass transfer coefficient h _mass between the solid to be extracted and the liquid, and adjusting at least one of, it is characterized in that to adjust the average concentration c _f of components of the derived object extraction solids in the beverage produced by the extraction.
According to a sixth aspect of the present invention, in the beverage manufacturing method, the extractor volume V ′ and the solid to be extracted are based on the equations (e) and (f), which are equivalent to the following equations (21) and (22), respectively. _M , the amount V _{W of} the liquid used for extraction from the solid to be extracted, the time t for the extraction, the specific surface area _{asf according to} the specific surface area controller, the substance between the solid to be extracted and the liquid The average concentration c of the component derived from the solid to be extracted in the beverage produced by the extraction is adjusted by adjusting at least one of the transfer coefficient h _mass .

  The main effect of the present invention is that it is possible to easily and accurately predict the amounts of various components of a beverage from the extraction conditions when extracting various components from a solid such as ground beans with a liquid such as hot water to produce a beverage. An object of the present invention is to provide a beverage manufacturing apparatus and a beverage manufacturing method.

It is a graph which shows (lambda) with respect to cafe number Ca. It is a mimetic diagram of a drip coffee extraction device concerning a 1st form of the present invention. It is a graph in the 1st form of the present invention which shows the concentration of caffeic acid in each fraction concerning the extracted coffee drink. It is a graph in the 1st form of the present invention which shows the concentration of chlorogenic acid in each fraction concerning the extracted coffee drink. It is a graph which shows the fitting result with respect to FIG. 3 regarding caffeic acid. It is a graph which shows the fitting result with respect to FIG. 4 regarding chlorogenic acid. It is a graph in the 2nd form of the present invention which shows the concentration of caffeic acid in each fraction concerning extracted espresso coffee. It is a graph in the 2nd form of the present invention which shows the concentration of chlorogenic acid in each fraction concerning extracted espresso coffee. It is a graph which shows the fitting result with respect to FIG. 7 regarding caffeic acid. It is a graph which shows the fitting result with respect to FIG. 8 regarding chlorogenic acid. It is a mimetic diagram of a coffee immersion extraction device concerning a 3rd form of the present invention. It is a graph in the 3rd form of the present invention which shows the concentration of caffeic acid in each extracted coffee drink. It is a graph in the 3rd form of the present invention which shows the concentration of chlorogenic acid in each extracted coffee drink. It is a graph which shows the fitting result with respect to FIG. 12 regarding caffeic acid. It is a graph which shows the fitting result with respect to FIG. 13 regarding chlorogenic acid.

Hereinafter, examples of embodiments according to the present invention, together with modifications thereof, will be described based on the drawings as appropriate.
In addition, this form is not limited to the following examples and modified examples.

[Mathematical model of coffee extraction]
The mathematical model for coffee extraction is a model derived from the governing equation shown below.
The governing equations include equations (1) to (4) relating to the coffee liquid phase and equations (5) to (6) relating to the coffee particle phase.
Here, k is the thermal conductivity, D is the material diffusion coefficient (m ² / s), ρ is the density (kg / m ³ ), μ is the viscosity (W / m · K, watt per meter per Kelvin), σ _P Is the specific heat at constant pressure (J / kg · K, joule per kilogram per kelvin), _s is the specific heat of the solid (J / kg · K), the subscript f is the liquid phase, s is the particle phase, and P is It indicates that the pressure is constant. X, y, z are Cartesian coordinate systems (m, meters), u, v, w are speeds (m / s), c is concentration (mg / L, milligrams per liter), t is Is the time (s), and T is the water temperature (° C., degree Celsius).

Equation (1) is a continuous equation (law of conservation of mass). Equation (2) is an equation of momentum (momentum conservation law). Solving the continuity and momentum equations gives the flow field. Equations (3) and (5) are energy equations (energy conservation laws). Solving the energy equation gives the temperature field and the amount of heat transfer. Equations (4) and (6) are mass transfer equations (material conservation rules). Solving the mass transfer equation gives the concentration field.
Here, the concentration c indicates the concentration of a certain component in the coffee, and can be applied to any component. When a plurality of components are handled at the same time, mass transfer formulas increase with the number of components.

These governing equations are independently established models in the coffee liquor and coffee beans, and can be considered as models applicable in a microscopic field. That is, macro phenomena extracted from hundreds or thousands of ground beans of coffee extraction cannot be dealt with by this group of equations. Using a supercomputer with enormous processing power to calculate all macro fields with micro formulas is conceivable, but this is not practical.
Therefore, in this model, the local volume averaging theory is applied, and macro phenomena extracted from hundreds or thousands of ground beans can be physically handled correctly.
An unsteady three-dimensional coffee extraction model (a model that can handle macro coffee extraction) derived by applying the local volume averaging theory to the equations (1) to (6) related to the governing equations is represented by the following equation: (7) to (12). Equations (7)-(10) relate to the coffee liquid phase, and equations (11)-(12) relate to the coffee particle phase.

Here, _asf is the specific surface area between solid and liquid (1 / m), _hheat is the interfacial thermal conductivity, _hmass is the mass transfer coefficient, and ε is the porosity (volume fraction of the liquid space). ). The subscript eff indicates that it is a substantially effective value. Further, <> ^f indicates a substantial average amount of coffee liquid, and <> ^s indicates a substantial average amount of coffee beans.

If the governing equations relating to these unsteady three-dimensional coffee extraction models are solved by numerical simulation by a computer, all coffee extraction phenomena can be predicted.
However, in such a numerical simulation, the processing amount is still enormous, and the calculation cost increases.
Therefore, the unsteady three-dimensional coffee extraction model is inconvenient to use when simply predicting the taste of coffee extracted at a small scale at home or a store.
Therefore, the present applicant has attempted to derive the extraction models of paper drip extraction (transmission type) and siphon extraction (immersion type) by simplifying Expressions (7) to (12). An extraction model has been derived.

First, a paper drip extraction (transmission type) model will be described.
In home or store coffee extraction, a small amount of coffee is extracted and the amount of coffee beans used is small. In such a small amount extraction, a spatial distribution of the concentration in the extractor hardly occurs. Therefore, an unsteady three-dimensional coffee extraction model of coffee extraction was applied to the lumped parameter system.
In other words, in the home coffee extraction, the influence of the flow field and the temperature field is small, and it is not necessary to solve the above continuous equation, momentum equation and energy equation. Therefore, the integration process and the averaging process are performed on the mass transfer formulas of the coffee liquid phase and the bean phase in the extraction tank. Then, the following equations (13) and (14) relating to the lumped parameter model in paper drip extraction are obtained.

Here, c _f − (actually “−” above “c _f ”, but is represented by “c _f −” in the present description, and the same applies hereinafter) is the coffee liquid phase in the extraction tank. , And c _s − indicates the average component concentration in the coffee bean phase. Above "-" represents the average. V is the volume (mm ³ ) of the extractor up to the point where the beans are filled, and Q (mL / s) is the flow rate of the supplied hot water. Further, c _fin indicates the coffee concentration of the supplied hot water, and c _fin = 0 because drip coffee usually uses hot water.

Equations (13) and (14) can be solved by numerical simulation using a computer. In this case, equations (1) to (6) or equations (7) to (12) are solved by numerical simulation. The amount of calculation is reduced compared to when.
Equations (13) and (14) can be solved analytically, assuming drip coffee. The solution, that is, the following equations (15) and (16) are paper drip (transmission type) extraction models.

Here, _cf − indicates the concentration of the coffee component discharged out of the extraction tank at a certain time. Therefore, when calculating the average concentration of the extracted coffee (the concentration of the coffee in the cup), the expression (15) may be integrated over time and averaged over the volume of the extracted liquid.
In addition, c _f0 − is the component concentration of the coffee liquid when the coffee liquid first comes out of the extractor. The suffix 0 indicates an initial value. Further, λ representing the coffee extraction speed and the dimensionless number Ca (also referred to as “cafe number” in the present application) constituted by factors affecting the extraction are expressed by the following equations (17) and (18), respectively. ).

In the actual drip extraction prediction, it is not necessary to predict the component concentration in the coffee beans. Therefore, by substituting Expressions (17) and (18) into Expression (15), the concentration of the extracted coffee at a certain time can be calculated. Can be predicted.
Expression (a) in the claims is obtained by setting λ = 1 in expression (15), expression (b) is the same as expression (15), and expression (c) is expressed by expression ( 17), and equation (d) is the same as equation (18). However, formula (a), (b), the mean concentration _{c f} - and the average concentration _{c f0} fast drip coffee solution - where is represented as _{c f} and _{c f0} constraints on expression, _{c f} - And _cf0- .

The following Table 1 shows the correspondence between the values appearing in the cafe number Ca and the factors that empirically affect coffee by hand drip.
In other words, it can be seen that the factors that generally affect coffee and the numerical values adopted in this model correspond to each other.
Incidentally, the effect of the temperature affects the component concentration c _f0 − of the coffee liquid of the first drip.
Incidentally, the temperature, c _f0 under the conditions _- be previously extracted, even extraction predicted at different temperatures becomes possible.

FIG. 1 is a graph showing the relationship between λ representing the coffee extraction speed and the dimensionless number Ca composed of factors affecting the extraction.
According to FIG. 1, it can be seen that λ approaches 1 as Ca increases. In actual drip extraction, it is considered that espresso coffee in which beans are finely ground has a large specific surface area of beans, and λ has already reached 1. That is, the drip extraction model can predict the extraction of espresso coffee or drip coffee by changing the λ value.

In the above permeation extraction model, the porosity ε, the specific surface area _asf , and the mass transfer coefficient _hmass are determined from the viewpoint of _reducing the number of variables and simplifying the calculation by the speed of the hot water and the particle size of the beans. However, at least one of these may be a variable. In the case of a constant, at least one of them may be represented as a number like a correction coefficient, or at least two of them may be multiplied by respective constants to obtain a new value.
Further, a new correction coefficient may be added.
Further, λ may be set to 1 (see equation (a), especially in the case of espresso).
Further, an empirical λ value may be employed without using Ca.
In addition, the component concentration of the extracted coffee liquid may be predicted by integrating the equation (15) with time and averaging with the volume of the extracted liquid.
The extraction of the coffee liquid may be predicted by calculating the amount of decrease in the components contained in the coffee beans from Expression (17).

Next, a model of siphon extraction (immersion type) will be described.
In the extraction by this method, coffee is extracted by immersing coffee beans in water for a certain period of time. An example of extraction is siphon coffee. This is because hot water and coffee particles are mixed and stirred in the extraction tank, whereby coffee is extracted. Finally, the filter separates the coffee particles and the extracted coffee liquor.
Similar to drip extraction, a lumped parameter model was used in the immersion extraction method. At this time, assuming that the volume of the extractor when water and coffee particles are filled is V ', the lumped parameter model in the immersion extraction method is derived as the following equations (19) and (20).

Equations (19) and (20) may be solved by a computer by numerical simulation. In this case, when equations (1) to (6) or equations (7) to (12) are solved by numerical simulation, The amount of calculation is reduced as compared with.
(19) and (20) can be solved analytically, assuming immersion extraction. This solution, that is, the following equation (21) is a siphon (immersion type) extraction model.

Here, c- is the component concentration of the coffee liquid in the extraction tank, and in the immersion extraction, since the coffee liquid in the extraction tank is taken out of the tank after a certain period of time, c- is considered as the concentration of the extracted coffee. Good. Also, c _sat − is a saturated coffee concentration with respect to a certain amount of hot water, and can be theoretically obtained as in the following equation (22).
Here, component content per unit mass of γ coffee particles, m the coffee beans Weight (kg), V _W is inserted heat water in the extraction vessel (m ^3), ρ _s is the coffee particle density (kg / M ³ ). The suffix “sat” indicates a saturation amount.
The expression (e) in the claims is the same as the expression (21), and the expression (f) is the same as the expression (22). However, in Equations (e) and (f), the concentration c− of the coffee liquid in the extraction tank and the average concentration c _sat − of the coffee liquid in the first drip are expressed as c and c _sat due to restrictions on expression. It is not different from c- and c _sat- .

In the immersion extraction model, the porosity ε, the specific surface area _asf , and the mass transfer coefficient _hmass are determined according to the speed of the hot water and the particle size of the beans from the viewpoint of _reducing the variables and simplifying the calculation. However, at least one of these may be a variable. In the case of a constant, at least any two may be represented as a number like a correction coefficient, or may be a new value obtained by multiplying each constant.
Further, a new correction coefficient may be added.
Further, as the saturated coffee component concentration c _sat −, a value obtained experimentally may be adopted.

[First form]
In the first embodiment, the concentration of coffee components (caffeic acid and chlorogenic acid) when drip coffee is actually extracted by an extraction device as a beverage manufacturing device that manufactures coffee as a beverage by extraction, and the above-described coffee A comparison is made with the coffee component concentration obtained by analysis based on a mathematical model of the extraction.
Caffeic acid mainly contributes to the sourness of coffee, and chlorogenic acid mainly contributes to the bitterness or astringency of coffee.
The mathematical model of the coffee component concentration in the drip coffee extraction is the above formulas (15), (17) and (18).

FIG. 2 is a schematic diagram of the drip coffee extraction device 1.
The extraction device 1 includes a thermostat 2, an extractor 4, a jack 6, a glove box 8, a storage tank 10, a scale 12, and a nitrogen gas supply unit 13.

The thermostat 2 is a tank with a heat source (electric heater 14) for storing water as hot water of a predetermined temperature (here, 90 ° C.) by heating.
When the amount of hot water becomes equal to or less than a predetermined remaining amount, water may be automatically added by operating a valve of a pipe connected to the water supply, or may be added manually. Further, the water may be replenished by another configuration or method such as always making a predetermined amount.
The thermostat 2 is placed on a table 15 so as to have the same height as the extractor 4.

The extractor 4 is installed above the glove box 8, and includes an upper cylinder part 16, a middle cylinder part 17 arranged below the lower cylinder part 16, and a lower cylinder part 18 arranged further below the same. Have.
The upper cylindrical portion 16 has an elongated cylindrical shape, and is connected to the constant temperature bath 2 via a flexible pipe 20 at a lower portion. The pipe 20 has a flow rate adjusting means (electromagnetic valve) 21 for adjusting the flow rate of the hot water from the constant temperature bath 2 to the upper cylindrical portion 16. An upper flange 22 having a circular outer shape is provided at a lower end of the upper cylindrical portion 16.
The middle cylindrical portion 17 has a cylindrical shape having an outer diameter similar to that of the upper flange 22 and an inner diameter equal to that of the upper cylindrical portion 16, and is provided with an upper rubber portion 24 through a ring-shaped elastic rubber upper member 24. Is connected to the lower side.
The lower cylindrical portion 18 is provided so as to be plane-symmetric with respect to the virtual horizontal plane with respect to the upper cylindrical portion 16, and has a lower flange 26. A middle rubber ring 30, a filter 32, and a lower rubber ring 34 are arranged between the lower surface of the middle cylinder portion 17 and the lower flange 26 in order from the top. The filter 32 is a flat wire mesh here, the edge portion is sandwiched between the middle rubber ring 30 and the lower rubber ring 34, and the center portion is a lower end portion of the center hole of the middle cylinder portion 17 and a center hole of the lower cylinder portion 18. Is exposed between the upper end portions. The central holes including the central hole of the upper cylindrical portion 16 have the same diameter (diameter of the inner diameter is 28.9 mm) and are continuous with the central axes aligned.
The lower portion of the lower cylindrical portion 18 enters the glove box 8 through an upper hole formed in the upper surface of the glove box 8.

Coffee particles GC, which are ground coffee beans, are put in the central hole of the middle cylinder portion 17. Hot water introduced into the upper cylindrical portion 16 from the thermostat 2 via the pipe 20 is supplied to the coffee particles GC. The filter 32 prevents the coffee particles GC from falling, and allows the hot water containing the extracted component to fall.
Here, the coffee beans are obtained by infrared roasting (IR) of West Indische Bering (WIB) produced in Indonesia. The roasting degree is prepared in three stages of High roast (medium deep roasting), City roast (deep roasting), and Fullcity roast (extremely deep roasting) in the order of short roasting time (low roasting). The size (particle size) of the coffee particles GC is 238 μm (Sauter average particle size). The weight of the coffee particles GC is 12 g (gram) used for extracting 140 mL of common drip coffee.
The coffee particles GC are arranged in the middle of each of the central holes of the upper cylindrical portion 16 to the lower cylindrical portion 18 that are continuous in the vertical direction, and the hot water one-dimensionally passes through each central hole from top to bottom. Becomes extremely small.

A plurality of jacks 6 are arranged between the lower surface of the middle cylinder portion 17 and the upper surface of the glove box 8, and the position of the extractor 4 in the vertical direction can be adjusted. The number of jacks 6 may be one.
The pressure head for the coffee particles GC can be adjusted by moving the extractor 4 to correspond to the position of the extractor 4 (the relative position in the vertical direction with respect to the pipe 20).

The glove box 8 is an airtight box.
The storage tank 10 is provided in the glove box 8 and below the extractor 4, and stores the coffee beverage (hot water containing coffee components) extracted by the extractor 4.
The scale 12 is provided in the glove box 8 and below the storage tank 10 to grasp the weight of the coffee beverage in the storage tank 10.
The nitrogen gas supply unit 13 includes a nitrogen gas tank 40 and a nitrogen gas pipe 42. The nitrogen gas tank 40 is connected to the glove box 8 via a nitrogen gas pipe 42 and supplies nitrogen gas into the glove box 8. Note that the nitrogen gas supply unit 13 may be omitted. In this case, the glove box 8 may not be airtight or may be omitted.

The components of the coffee beverage extracted by the extraction device 1 are actually measured as follows.
The extractor 4 is held at a position where the height difference between the end (high) of the pipe 20 on the constant temperature layer side and the end (low) of the extractor 4 is 7.5 cm.
Further, the nitrogen gas supply unit 13 keeps the nitrogen concentration in the glove box 8 at 95% or more. The nitrogen concentration is measured by a nitrogen concentration meter (not shown). By maintaining the nitrogen concentration in the glove box 8 at 95% or more, deterioration such as oxidation of coffee components is prevented.

First, supply and steaming of coffee particles GC are performed. That is, the supply of 2 g of the coffee particles GC to the middle cylinder portion 17 of the extractor 4 and the subsequent supply of 1.5 mL of hot water to the coffee particles GC are repeated six times, and the drying of 12 g of coffee The particles GC are evenly steamed.
The steaming of the coffee particles GC has an effect of making it easy for hot water to permeate inside the coffee particles GC at the time of subsequent extraction.

Immediately after the completion of such steaming, extraction of the coffee beverage is started. Hot water having a predetermined flow rate is supplied to the coffee particles GC by the flow rate adjusting means 21. It should be noted that the extraction time from when the first drop enters the storage tank 10 to when the extraction is completed is measured. Further, the scale 12 measures the amount of coffee beverage extracted. Here, 1 mL = 1 g.
Each time 28 mL is extracted into the storage tank 10, the coffee beverage is taken out and repeated five times in total. Coffee beverages are referred to as fractions 1-5 in the order in which they were taken. The flow rate of each fraction can be obtained from the extraction time of each fraction.

Then, the concentration of the coffee component (caffeic acid and chlorogenic acid) in each fraction is measured by high performance liquid chromatography (detector: SPD-2A manufactured by Shimadzu Corporation, column: Shim-pack VP-ODS).
Note that the concentration measurement is performed by diluting the coffee beverage sample in each fraction 10-fold with a diluter, and the obtained concentration is multiplied by 10 to be converted to the actual concentration.

FIG. 3 is a graph showing the concentration of caffeic acid in each fraction. FIG. 4 is a graph showing the concentration of chlorogenic acid in each fraction.
In the same fraction, the concentration of each component decreases as the degree of roasting increases. In addition, at the same roasting degree, the concentration of each component becomes lower as the extraction proceeds and the fraction becomes later.
For the caffeic acid concentration, chlorogenic acid concentration, extraction time, and extraction rate for each fraction, the case of High roast is shown in the following [Table 2], and the case of City roast is shown in the following [Table 3]. The case of Fullity roast is shown in the following [Table 4].

The application of the coffee extraction model (Equation (15) relating to drip coffee) to such an actual extraction result is performed as follows.
That is, the result of the above extraction and the value obtained by integrating Equation (15) at each fraction time are compared by fitting. The fitting is performed by calculating the sum of squares of the deviation between the extraction result c _{exp, i} and the analysis value according to the equation (15), as shown in the following equation (23).
Here, _Vf indicates the amount of each fraction extracted, and N indicates the number of fractions (= 5).

Shooting and fitting to unknown initial concentrations c _fo − and λ are performed so that equation (23) is minimized. λ is connected to the cafe number Ca by the equation (17).
By substituting the cafe number Ca obtained by the fitting into the equation (18), the overall mass transfer coefficient _{asfh mass} is obtained.

FIG. 5 is a graph showing the result obtained by fitting equation (15) to FIG. 3 relating to caffeic acid. FIG. 6 is a graph showing the result of fitting equation (15) to FIG. 4 for chlorogenic acid.
For both caffeic acid and chlorogenic acid, the actual extraction results and the analysis values according to equation (15) are in good agreement. Therefore, once Expression (15) is identified for each coffee component by sampling several times, the concentration of the coffee component under predetermined conditions can be grasped based on Expression (15), and the drip coffee extraction Prediction becomes possible.
The following [Table 5] and [Table 6] show the caffeic acid and chlorogenic acid-related cafe number Ca, initial concentration, and overall mass transfer coefficient identified by fitting.

  In the above identification, the weight of the coffee particles GC and the temperature of the hot water are fixed. Conversely, a plurality of these are sampled and made variable, and if other elements are fixed, the mathematical model identified Can further increase the accuracy and cope with changes in the weight of the coffee particles GC and the temperature of the hot water. It should be noted that which element is used as a variable or a constant may be set variously in addition to the above-described combinations, and the same applies to other embodiments.

Such an extracting device 1 has the following operational effects.
That is, the extraction device 1 has a bulk volume V of coffee particles GC as a solid to be extracted, a flow rate Q of hot water as a liquid used for extraction from the coffee particles GC, a time t of the extraction, the coffee particles GC and hot water. the specific surface area a _{sf between,} between the coffee particles GC and hot water mass transfer coefficient h _mass, volume fraction of the liquid space of the hot water epsilon, hot water supplied coffee concentration c _fin, the first drip Based on the above formulas (15), (17) and (18) relating to the average concentration c _f0 of the coffee liquid, the time t (fraction) of the extraction is adjusted to adjust the coffee in the coffee beverage produced by the extraction. each mean concentration c _f of components derived from grains GC (caffeic acid and chlorogenic acid) is adjustable.
Therefore, in the extraction device 1, as long as the expressions (15), (17), and (18) are identified by sampling several to several tens of times, caffeic acid and astringency relating to sourness in a coffee beverage are obtained. The concentration of chlorogenic acid according to the present invention can be accurately predicted even if the extraction time t changes, and the extraction conditions for coffee beverage production, such as the extraction time t, do not need to rely on the experience of the extractor as in the past. Therefore, the concentration of the component relating to the taste according to the above is stabilized, and the coffee beverage having the desired taste is produced.

Further, in the coffee beverage extraction method as a beverage production method performed by the extraction device 1, the bulk volume V of the coffee particles GC as a solid to be extracted, the flow rate Q of hot water as a liquid used for extraction from the coffee particles GC, The extraction time t, the specific surface area a _sf between the coffee particles GC and the hot water, the _mass transfer coefficient h _mass between the coffee particles GC and the hot water, the volume fraction ε of the liquid space related to the hot water, the supply The extraction time t (fraction) is adjusted based on the above equations (15), (17) and (18) regarding the hot water coffee concentration c _fin and the average concentration of the first drip coffee liquid c _f0 . to regulate the respective average density c _f of components from the coffee particles GC in the coffee beverage is produced by the extraction (caffeic acid and chlorogenic acid).
Therefore, in the coffee beverage extraction method, the prediction of the coffee component can be accurately performed based on the extraction conditions relating to the production of the coffee beverage, such as the extraction time t, and the coffee beverage having the desired taste can be produced.

[Second embodiment]
In the second embodiment, when the extraction device is an espresso machine, the actual concentration of the coffee component is compared with the concentration obtained by mathematical model analysis, as in the first embodiment.
In the extraction device of the second embodiment, hot water at 90 ° C. is supplied to coffee particles at a pressure of 900,000 Pa up to 80.7 mL. The coffee particles are infrared roasted at City Roast in Santos, Brazil, finely ground with a Sauter average particle size of 152 μm, and 12 g are used. Since the extraction speed of the espresso extraction of the second embodiment is higher than that of the drip extraction of the first embodiment, the glove box and the nitrogen gas supply unit are omitted, and the storage under the nitrogen gas atmosphere is not performed.
In the second embodiment, the coffee beverage is taken out every time the extraction time elapses 3 seconds, fractions are formed in the order in which the coffee beverages are taken out, and up to 10 fractions are obtained.

FIG. 7 is a graph showing the concentration of caffeic acid in each fraction. FIG. 8 is a graph showing the concentration of chlorogenic acid in each fraction.
As with the first embodiment, the concentration of each component becomes lower as the extraction proceeds and the fractions become later.

The application of the coffee extraction model to such an actual extraction result is performed in the same manner as in the first embodiment. This model is related to espresso coffee, and is obtained by setting λ = 1 in Expression (15) (see Expression (a) in Claims).
The fitting in the second mode is performed by calculating the sum of squares of the deviation between the extraction result c _{exp, i} and the analysis value according to the equation (15), as shown in the following equation (24).
Since the actual concentration of the coffee component is constant after 7 fractions, fitting is performed with N = 6.

FIG. 9 is a graph showing the result of fitting Equation (15) (λ = 1) to FIG. 3 relating to caffeic acid. FIG. 10 is a graph showing the result of fitting equation (15) (λ = 1) to chlorogenic acid in FIG.
For both caffeic acid and chlorogenic acid, the actual extraction result and the analysis value according to equation (15) (λ = 1) are in good agreement. Therefore, once Expression (15) (λ = 1) is identified once by sampling several times, the concentration of the coffee component under predetermined conditions can be grasped based on Expression (15) (λ = 1). Yes, it is possible to predict the extraction of espresso coffee.

That is, in the second mode (the extraction device and the extraction method performed thereby) relating to the espresso, the bulk volume V of the coffee particles GC, the flow rate Q of the hot water used for extraction from the coffee particles GC, the time t of the extraction, The extraction time t (fraction) is adjusted based on the expression (15) (λ = 1) regarding the coffee concentration c _fin of the supplied hot water and the average concentration c _f0 of the coffee liquid of the first drip. It is possible to adjust the respective average concentrations _cf − of the components (caffeic acid and chlorogenic acid) derived from the coffee particles GC in the coffee beverage produced by the extraction.
Therefore, in the case of espresso or similar extraction, it is possible to more easily predict the coffee component or to provide a coffee beverage of any taste based on the prediction.

[Third embodiment]
In the third embodiment, when the extraction device is an immersion extraction device, the actual concentration of the coffee component is compared with the concentration obtained by mathematical model analysis, as in the first embodiment.
The mathematical model of the coffee component concentration in the immersion extraction is the above equations (19) and (20).

FIG. 11 is a schematic diagram of the immersion extraction device 101.
The immersion extraction apparatus 101 includes a roasted bean holding unit 102 that holds roasted beans, and a pulverization that receives roasted beans from the roasted bean holding unit 102 by a set amount and pulverizes the roasted beans to a set particle size to obtain coffee particles. (Mill) 104, a hot water tank 106 for storing hot water, a stirring extraction tank 108 connected to the crusher 104 and the hot water tank 106, a filter 110 for extracting only the coffee beverage CB from the stirring extraction tank 108, And control means 112 for controlling these.
The stirring extraction tank 108 receives coffee particles from the crusher 104 and receives a set temperature and amount of hot water from the hot water tank 106. In the stirring extraction tank 108, extraction (mixing extraction) is performed by mixing these for a predetermined time (12 seconds) after receiving the coffee particles and the hot water. Extraction (stirring extraction) in which mass transfer from the water to the hot water is promoted. After the completion of the stirring extraction, the coffee beverage CB is extracted from the stirring extraction tank 108 via the filter 110. The extraction time relating to the coffee beverage CB is the sum of the mixing extraction time and the stirring extraction time.

In the immersion extraction device 101 of the third embodiment, 140 mL of 90 ° C. hot water and 12 g of coffee particles are put into the stirring extraction tank 108 and are stirred relatively weakly (Stirring strength 1) for a set time.
Coffee beans are infrared roasted at City Roast in Brazilian Santos and are medium ground (Particle size 3). The coffee particles are introduced without steaming (Steaming time 0s).
Here, the stirring time (second) was set at six types of 0, 5, 10, 20, 30, and 99.9, and the coffee beverage CB at each stirring time was obtained.

FIG. 12 is a graph showing the concentration of caffeic acid in each coffee beverage CB. FIG. 13 is a graph showing the concentration of chlorogenic acid in each fraction. In these figures, a mixed extraction part (Mixing Part) and a stirring extraction part (Stirring Part) are shown.
The concentration of each component increases as the stirring time increases, and gradually approaches a concentration equilibrium state.

The application of the coffee extraction model (Equation (21) relating to immersion extraction) to such an actual extraction result is performed as follows.
That is, in the immersion extraction device 101, the mixed extraction and the stirring extraction are performed, so that the overall mass transfer coefficient is obtained by fitting a model to the actually obtained concentration in each extraction.
First, regarding the mixed extraction, the mixed extraction time is the time when the stirring extraction time is 0 second, and thus the extracted concentration of each component after mixing is the concentration in that case. Therefore, the overall mass transfer coefficient a _sf h _mixing of the mixed extraction is obtained by the following equation (25).
Here, t ₀ is the mixed extraction time, and c _f0 − is the coffee component concentration in the mixed extraction (the concentration when the stirring extraction time is 0 second). In addition, c _sat is the concentration of the coffee component in the concentration equilibrium state, and was the concentration when the stirring and extraction time was 99.9 seconds.

Next, in the stirring extraction, fitting was performed such that the sum of squares of the deviation between the actually obtained concentration and the model was _minimized , and the overall mass transfer coefficient a _{sfh stirring} was obtained. The sum of squares of the deviation is obtained by the following equation (26).
Here, N was set to 5 points of the stirring extraction time of 0 to 30 seconds. Also, _cm is the actually obtained coffee component concentration at each stirring extraction time.

14 and 15, overall mass transfer coefficient was determined to singing _a sf _{h Mixing,} models with a _{sf h Stirring} 12 is a graph superimposed on FIG.
The overall mass transfer coefficient _a sf _h Mixing in the mixing extraction and stirring _extraction, a _{sf h Stirring} but are shown in the following Table 7.

According to FIGS. 14 and 15, both caffeic acid and chlorogenic acid show good agreement between the actual extraction result and the analysis value according to equation (21). Therefore, once Expression (21) is identified by sampling several times, the concentration of the coffee component under predetermined conditions can be grasped based on Expression (21), and prediction in immersion extraction becomes possible. .
Further, when at least one of the coffee component, the mass of the coffee particles, the particle size of the coffee particles, the type of the coffee particles, the degree of roasting of the coffee particles, the amount of hot water, the hot water temperature, the intensity of stirring, and the length of steaming is changed. Once the overall mass transfer coefficients a _sf h _mixing and a _sf h _stirring under that condition are identified, the concentration of the coffee component under that condition can be predicted.

That is, in the third mode of the immersion extraction (the immersion extraction apparatus 101 and the extraction method executed thereby), the volume V ′ when the coffee particles and the hot water are put into the stirring extraction tank 108 and the amount V of the hot water _W , the mass m of the coffee particles, the specific surface area _asf between the hot water and the coffee particles, and the _mass transfer coefficient _hmass ( _hmixing , _hstilling ) between the hot water and the coffee particles in the above equation (21). Based on this, the average concentration c− of the components (caffeic acid and chlorogenic acid) derived from the coffee particles in the coffee beverage CB produced by the extraction can be adjusted by adjusting the time t of the immersion extraction.
Therefore, in the case of immersion extraction or similar extraction, it is possible to more easily provide a coffee component prediction or a coffee beverage of any taste based on the prediction.

[Examples of changes]
It should be noted that the various modifications in each of the above-described embodiments can be appropriately modified in other embodiments.
Further, each of the above-described embodiments has the following further modified examples as appropriate.
That is, hot water may be cold water and iced coffee may be extracted with a desired taste. The extraction may be performed with a liquid other than water.
The mathematical model of coffee extraction is also applicable to beverages that are extracted from other solids (including powders) with liquids. For example, the above-described embodiments are applied to tea beverages that are extracted from tea leaves with water. May be.
Further, the components of the beverage to be subjected to the concentration adjustment may be any one of the above-mentioned components, may be other than the above-mentioned components, and may be one or three or more.

  1. Extraction device (beverage production device), 2. Constant temperature bath, 4. Extractor, 6. Jack, 8. Glove box, 10. Storage tank, 12. Scale, 13. Nitrogen gas Supply unit, 101 immersion extraction device (beverage production device), 102 roasted bean holding unit, 104 crusher, 106 hot water tank, 108 stirring extraction tank, 110 filter 110 Control means, CB coffee beverage (beverage), GC coffee particles (extracted solid).

Claims (6)

An extracted solid volume controller for adjusting the bulk volume V of the extracted solid, a flow controller for adjusting the flow rate Q of the liquid used for extraction from the extracted solid, and an extraction time controller for adjusting the extraction time t. , And at least one of
Based on the following equation (a), the bulk volume V of the solid to be extracted according to the solid volume controller to be extracted, the flow rate Q of the liquid according to the flow regulator, and the extraction of the liquid according to the extraction time regulator. adjust either time t, at least, a control means for regulating the average concentration c _f of components derived from the object to be extracted solids in the beverage produced by the extraction,
A beverage manufacturing apparatus comprising:

Here, c _fin is the component concentration of the liquid to be supplied, and c _f0 is the average concentration of the beverage in the first drip. An extracted solid volume controller for adjusting the bulk volume V of the extracted solid, a flow controller for adjusting the flow rate Q of the liquid used for extraction from the extracted solid, an extraction time controller for adjusting the extraction time t, A specific surface area controller for adjusting a specific surface area _asf between the solid to be extracted and the liquid, and a _mass transfer coefficient controller for adjusting a _mass transfer coefficient h _mass between the solid to be extracted and the liquid. At least one,
Based on the following equations (b), (c) and (d), the volume V of the solid to be extracted according to the solid volume controller for extraction, the flow rate Q of the liquid according to the flow controller, and the extraction time adjustment. Beverage manufactured by the extraction by adjusting at least one of the extraction time t of the vessel, the specific surface area _{asf of} the specific surface area controller, and the _mass transfer coefficient h _mass of the _mass transfer coefficient controller. It said control means for adjusting the average concentration c _f of the components from the extract solids in,
A beverage manufacturing apparatus comprising:

Here, c _fin is the component concentration of the liquid to be supplied, c _f0 is the average concentration of the beverage in the first drip, and ε is the volume fraction of the liquid space related to the liquid.
A beverage manufacturing apparatus characterized by the above-mentioned. Extracted solid and liquid volume controller for adjusting the extractor volume V ′ when the solid to be extracted and the liquid used for extraction are filled in the extractor, solid mass controller for adjusting the mass m of the solid to be extracted, liquid volume adjuster adjusting the amount V _W of the liquid to be inserted into the vessel, the extraction time adjuster for adjusting the time t of the extraction, the adjusting the specific surface area a _sf between the liquid and the extracted solid A specific surface area controller, a _mass transfer coefficient controller for adjusting a _mass transfer coefficient h _mass between the solid to be extracted and the liquid, and a component content for adjusting a component content γ per unit mass of the solid to be extracted At least one of the controllers;
Based on the following formulas (e) and (f), the extractor volume V ′ according to the solid-liquid volume controller to be extracted, the mass m of the solid to be extracted according to the solid mass controller, and the liquid volume control. The amount of liquid V _{W according to} the vessel, the extraction time t according to the extraction time regulator, the specific surface area _{asf according to} the specific surface area regulator, the _mass transfer coefficient h _{mass according to the mass} transfer coefficient regulator. Control means to adjust at least one of the, the concentration c of the component derived from the solid to be extracted in the beverage in the extractor,
A beverage manufacturing apparatus comprising:

Based on the following equation (a), at least one of the bulk volume V of the solid to be extracted, the flow rate Q of the liquid used for extraction from the solid to be extracted, and the time t of the extraction is adjusted. beverage production method characterized by adjusting the average concentration c _f of components of the derived object extraction solids in the beverage to be produced.

Here, c _fin is the component concentration of the liquid to be supplied, and c _f0 is the average concentration of the beverage in the first drip. Based on the following equations (b), (c) and (d), the bulk volume V of the solid to be extracted, the flow rate Q of the liquid used for extraction from the solid to be extracted, the time t of the extraction, the time t of the extraction, The specific surface area a _sf between the solid and the liquid and / or the _mass transfer coefficient h _mass between the solid to be extracted and the liquid are adjusted to adjust the specific surface area _asf in the beverage produced by the extraction. beverage production method characterized by adjusting the average concentration c _f of extracting the solid from the components.

Here, c _fin is the component concentration of the liquid to be supplied, c _f0 is the average concentration of the beverage in the first drip, and ε is the volume fraction of the liquid space related to the liquid. Based on the following formulas (e) and (f), the extractor volume V ′, the mass m of the solid to be extracted, the amount V _{W of} the liquid used for extraction from the solid to be extracted, the time t of the extraction, the ratio The specific surface area a _{sf according to} the surface area controller, at least one of the _mass transfer coefficient h _mass between the solid to be extracted and the liquid is adjusted, and the solid to be extracted is derived from the solid to be extracted in the beverage produced by the extraction. A method for producing a beverage, comprising adjusting the average concentration c of the components.

Here, c _fin is the component concentration of the supplied liquid, c _sat is the concentration of the beverage in a concentration equilibrium state, and ε is the volume fraction of the liquid space related to the liquid.

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