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1. WO2020110353 - METHOD FOR PRODUCING COFFEE EXTRACT LIQUID

Publication Number WO/2020/110353
Publication Date 04.06.2020
International Application No. PCT/JP2019/022223
International Filing Date 04.06.2019
IPC
A23F 5/24 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts; Making instant coffee
A23F 5/26 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts; Making instant coffee
26Extraction of water soluble constituents
CPC
A23F 5/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts
A23F 5/26
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts
26Extraction of water-soluble constituents
Applicants
  • サントリーホールディングス株式会社 SUNTORY HOLDINGS LIMITED [JP]/[JP]
Inventors
  • 西海 俊宏 NISHIUMI, Toshihiro
  • 亀沢 直 KAMEZAWA, Nao
  • 向井 惇 MUKAI, Atsushi
  • 向井 卓嗣 MUKAI, Takashi
Agents
  • 小野 新次郎 ONO, Shinjiro
  • 山本 修 YAMAMOTO, Osamu
  • 宮前 徹 MIYAMAE, Toru
  • 中西 基晴 NAKANISHI, Motoharu
  • 運 敬太 UN, Keita
Priority Data
2018-22422929.11.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING COFFEE EXTRACT LIQUID
(FR) PROCÉDÉ DE PRODUCTION D’EXTRAIT DE CAFÉ LIQUIDE
(JA) コーヒー抽出液の製造方法
Abstract
(EN)
Provided is a method for producing a coffee extract liquid with which the aroma unique to coffee is enhanced and unpleasant bitterness is reduced. A coffee extract liquid, obtained by a first extraction step for extracting at a low temperature (70 to 120°C), is mixed with a coffee extract liquid obtained by carrying out evaporative concentration following a secondary extraction step in which extraction is performed at a high temperature (125 to 150°C) using the roasted ground coffee beans that were used in the first extraction step.
(FR)
La présente invention concerne un procédé de production d’un extrait de café liquide avec lequel l’arôme unique du café est amélioré et l’amertume désagréable est réduite. Un extrait de café liquide, obtenu par une première étape d’extraction pour extraire à une température basse (70 à 120 °C), est mélangé avec un extrait de café liquide obtenu par la conduite d’une concentration par évaporation après une étape d’extraction secondaire dans laquelle l’extraction est effectuée à une température élevée (125 à 150 °C) au moyen des grains de café torréfiés moulus qui ont été utilisés dans la première étape d’extraction.
(JA)
コーヒー特有の香りが高められ、かつ雑味を抑えられたコーヒー抽出液の製造方法を提供する。 低温(70~120℃)で抽出する第一抽出工程で得られたコーヒー抽出液と、第一抽出工程で使用された焙煎粉砕コーヒー豆を用いて、高温(125~150℃)で抽出する第二抽出工程後に、蒸発濃縮処理を施されたコーヒー抽出液とを混合する。
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