WO2019004658A1

WO2019004658A1 - Coffee bean compression block, and manufacturing method and manufacturing device of tea bag, using same

Info

Publication number: WO2019004658A1
Application number: PCT/KR2018/007049
Authority: WO
Inventors: 정현택; 이범호; 이병호; 정영란
Original assignee: 정현택; 이범호
Priority date: 2017-06-26
Filing date: 2018-06-22
Publication date: 2019-01-03

Abstract

The present invention enables: inherently deep and rich flavors fundamentally possessed by roasted coffee beans to be enjoyed as various coffee beverages such as espresso, by using a molded coffee bean compression block or coffee particles finely separated during a molding compression process; the flavor of the roasted coffee beans to be maintained for a long time by vacuum-packaging a coffee bean tea bag with a vacuum wrapper; and compressed coffee to be utilized as a coffee flavoring agent.

Description

Manufacturing Method and Manufacturing Apparatus for Coffee Bean Compaction Block and Tea Bag Using the same

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coffee bean compression block including coffee beans pulverized during a compression process, and a manufacturing method and a manufacturing apparatus for a tea bag using the same. More particularly, The roasted coffee beans are directly compressed by a compressor without being pulverized by a pulverizer and molded into a compression block or compressed in a compression process in order to eliminate the cause of decrease in flavor due to carbonization and charring caused by forced breakage of the fibrous material constituting the cell membrane A coffee beverage can be produced which can be finely separated to utilize the coffee particles constituting the above-described compression block to enjoy the inherent deep and rich flavor of roasted coffee beans by extracting with espresso, or dripping or disturbing water Of coffee bean compression block and tea bag And a manufacturing method and a manufacturing apparatus.

The present invention also relates to a method of manufacturing a tea bag, a method of manufacturing a tea bag and a method of manufacturing a tea bag, which comprises molding a roasted coffee bean by compression molding into a block or using a coffee particle separated into fine particles in a compression process, To a coffee beverage.

The present invention relates to a process for producing a coffee bean, which comprises compression molding a roasted coffee bean in a coffee bean extracting compaction block or a coffee bean compression block primary tea bag in which coffee particles separated by fine particles in a compression process are packed in a permeable wrapping paper, The present invention relates to a tea bag and a method of manufacturing the same.

The present invention relates to a perfume using a coffee bean compression block.

The factors that influence the taste of coffee that more than one third of the world's population enjoy are the type of coffee bean, the degree of roasting, the aging time of roasted coffee beans, how to crush the beans, the particle size of ground coffee, The ratio of leached coffee and water, the type and temperature of water, various additives to be added to coffee, etc., and there are many choices such as flavors depending on individual taste.

Generally, the coffee making process includes a bean selection step, processing of raw bean, processing of roasted beans, roasting, grinding, and dipping.

There are two main characteristics of fresh beans: Arabica, which is mainly used for espresso and hand drip coffee, and Robusta, which is mainly used as raw material for instant coffee, rather than drip coffee. In Korea, Robusta is 90% and Arabica is 10%.

There is a big difference in taste, flavor and acidity depending on the region where the bean is produced, even if it is the same variety. Coffee can be divided into Ethiopia, Colombia, Kenya AA and Blue Mountain depending on the country of origin.

It is divided into light roast, thinner roast, medium roast, high roast, city roast, full roast roast, French roast, and Italian roast depending on the degree of roasting which is the first step of the coffee making process.

Light roast is the least roasted, and the Italian roast is the longest and dark roasted.

The less roasted coffee roasts, the stronger the sour, the less fragrant, the more roasted roasted, the more delicious the taste becomes.

A coffee drip is used to grind roasted beans.

In addition, roasted coffee beans are matured to add flavor to coffee is widely used. It usually takes about 7 days to ripen.

The type of coffee we drink is espresso, which is a high-concentrated coffee, caffe americano (long black), which is diluted with water, espresso, a caffe latte with a milk added to the cafe americano 'a Lait), and caffe mocha with chocolate added to caffe latte.

Café Mocha is a pure cafe latte with only chocolate added to the cafe latte, white cafe mocha with white chocolate, and caramel cafe mocha with chocolate and caramel added.

There is also a cappuccino that adds milk and steamed bubbles to a thick espresso, a macchiato that is similar to a cappuccino but with less milk and milk foam and a stronger coffee flavor than an espresso, con panna).

In our daily life, coffee is made by extracting by espresso extraction method or dripping by using a dripper, but drinking instant coffee in hot water is widely used.

Instant coffee is a method of drinking only coffee powder with hot water, or drinking hot coffee with a mix of coffee powder, cream powder and sugar powder.

These instant coffees are stored in bottles while being spooned and then put into the water and then drunk or packed in a large packing stand, while drinking the food by drinking the water from the packing stand.

However, in the above-mentioned methods, the coffee beans ground with the roasted coffee beans are extracted by an espresso method, dripped with a dripper, or powdered with the coffee beans ground in water to be roasted. In the process of pulverizing the roasted coffee beans, The flavor of the coffee bean is not maintained and there is a limit to the deep and rich flavor of the coffee.

As a prior art, Korean Patent Registration No. 10-0929274 (Registered on Nov. 23, 2009) "Method for manufacturing coffee bean coffee tea" (hereinafter referred to as "Prior Art 1") is a method of roasting and pulverizing ground coffee into a leavening wrapping paper The coffee beans packed in the leavened wrapper are vacuum packaged with a vacuum packer, and the bag packed with the vacuum packed coffee beans is packaged in a package printed with information such as product name, picture, company, The tea bag minimizes rancidity by the above vacuum packing, and when the product is consumed, the above-mentioned coffee bean bag and the vacuum packing paper are torn off and put in hot water to enjoy the taste and aroma of freshly roasted coffee bean .

As a prior art, US Patent Application No. 1993-731,887 (filed 1934.06.22) "Compressed coffee tablet and method of preparing same" (hereinafter referred to as "Prior Art 2") grinds a roasted coffee bean, And a certain amount of additives are mixed in the ground coffee powder to produce a tablet shape so that the coffee powder can be consumed in water.

However, in the prior art 1, roasted coffee beans are pulverized to produce coffee bean powder, which is then wrapped in a leavening wrapper so as to be poured into water. In the prior art 2, the roasted coffee beans are pulverized, The coffee beans are finely pulverized in a thickness of 0.2 mm to 1 mm in the process of roasting and then pulverizing the coffee beans. Therefore, in the pulverizing process, The present invention has been made to solve the above-mentioned problems occurring in the prior art.

Therefore, there is a demand for development of a technique for keeping the original flavor of roasted coffee beans to the maximum until they are finally consumed.

The present inventors have confirmed through research and experiment that coffee roasted coffee beans are crushed by the fact that not all roasted coffee beans have deep and rich flavor.

That is, in the course of pulverizing the roasted coffee beans, the fibers constituting the cell membrane of the coffee beans are forcibly destroyed, and the flavor such as the char taste of the coffee contained in the fibers is leaked to reveal the taste of the coffee, The flavor of the coffee beans was reduced, and it was confirmed that the coffee flavor caused by the carbonization such as burning of the coffee fat by the frictional heat between the grinding blade and the coffee bean during the grinding.

Especially, in the process of extracting espresso, the degree of carbonization due to the frictional heat of the blade is further intensified in the process of pulverizing the finely pulverized coffee particles to a size of about 0.2 mm.

In this experiment, roasted coffee beans were either extracted or dripped by espresso extraction method using a coffee bean compression block, which was compression-molded as it was without compulsory grinding, or finely separated coffee particles during compression process. As a result, It was confirmed that the original flavor of roasted coffee beans can be maximized.

This is because when the coffee beans are compressed as they are after roasting, cracks are generated along the cell membranes of the honeycomb structure constituting the beans during the compression of the coffee beans, so that the coffee beans are finely separated into small coffee beads. Since the forced destruction is reduced and the various flavors of the coffee contained in the fiber are not leaked relatively, the flavor of the coffee can be reduced, and the frictional heat between the grinding blade and the coffee bean produced during grinding is eliminated, It can be said that coffee flavor of coffee can be minimized and flavor of coffee can be preserved by keeping the flavor of coffee oil.

In addition, it was confirmed that the coffee bean compression block, which compressed the coffee bean, was separated into fine coffee particles during the compaction process and formed into a block, so that it became well in water. In the compression process, the gas contained in the bean was discharged to shorten the ripening period There was also an effect.

Therefore, the present inventors have completed the present invention based on these results.

The object of the present invention is to provide a roasted coffee bean having a roasted coffee bean without a pulverizing process by a pulverizer in order to eliminate the cause of decrease in flavor caused by heat or crushing, To form a compacted block, or to minutely separate along the cell membrane of the honeycomb structure constituting the bean during the compaction process, and by using the coffee particles constituting the above-mentioned compression block in which the compulsive destruction of the fibers constituting the cell membrane is minimized, A coffee bean compression block and a coffee bean compression block which are capable of producing coffee beverages which can enjoy the inherent deep and rich flavor of roasted coffee beans by extracting, dripping or watering them. Method and a coffee beverage using a coffee bean compression block It is.

Another object of the present invention is to provide a tea bag and a tea bag manufacturing method in which roasted coffee beans are compression molded to form a block, or coffee particles separated into fine particles in a compression process are packed in a water permeable wrapping paper so that they can be consumed in water And coffee beverage using tea bags.

It is another object of the present invention to provide a coffee bean compression block in which roasted coffee beans are compression molded, or a coffee bean compression block primary tea bag in which coffee particles separated into fine particles in a compression process are packed in a permeable wrapping paper, So that the tea bag can be stored for a long period of time and a manufacturing method thereof.

It is another object of the present invention to provide a fragrance using a coffee bean compression block.

In order to achieve the above object, the present invention provides a coffee bean compression block formed by compressing a roasted coffee bean, or coffee particles separated into fine particles constituting a compression block in a compression process.

The size of the finely divided coffee particles during the compaction process may be 0.2 mm or less in diameter depending on the compressive force or degree of roasting.

The roasted coffee beans are preferably aged before being compressed.

When the coffee beans are compressed, the roasted coffee beans can be mixed with the additives and compression-molded.

Preferably, the coffee bean head compression block is compressed so that V1 / V0 = 0.1 to 0.5, where V0 is the total volume including voids of roasted coffee beans, and V1 is the volume of the coffee bean compression block.

If the volume of the compression block becomes too large, the fat component will escape to cause rancidity and a lot of coffee fragrance will be generated. On the other hand, if the volume of the compression block is small due to a small compressive force, And the extraction time of the coffee beverage is extended. Further, extraction of various good components of the coffee is also small, and the flavor of the coffee is reduced.

Considering these factors, you can adjust the flavor of the coffee you want to enjoy by controlling it within the range of V1 / V0 = 0.1 ~ 0.5 depending on the degree of roasting.

For example, V1 / V0 was about 0.25 when the pressure of the compressor was applied to 800 kg / cm ² to make a coffee bean compaction block having a diameter of 40 mm by compression molding a roasted coffee bean having a volume of 10 g.

The roasted coffee beans had a V1 / V0 of about 0.22 under the same conditions.

Under the same conditions, the compression pressure can be varied to adjust the flavor, and the compression time can also be varied.

In order to separate the coffee beans into fine coffee grains at a uniform level during the compression process, a compression molding bar contacting the coffee beans and an angular protrusion of a certain pattern are disposed on the bottom face of the mold to effectively compress the coffee beans in various directions, Can be made into fine coffee particles.

In order to enlarge the above-mentioned coffee bean compression block and use it as a fragrance, it can be applied at a pressure of 1700 kg / cm ² when a coffee bean having a weight of about 30 g is used.

At this time, it is a matter of course that the ratio of the volume changes according to the change of the compression molding pressure.

Further, the present invention provides a coffee tea bag by packing the coffee particles separated into fine particles in the coffee bean compression block or the compression process with a water permeable teabag wrapping paper.

The present invention also provides a tea bag composed of a secondary tea bag including the primary tea bag and a vacuum pouch for packaging the primary tea bag.

The present invention also relates to a method for manufacturing a tea bag which comprises molding a coffee bean compression block molded by compressing a roasted coffee bean or inserting the coffee particles between a water permeable wrapper and sealing the edge of the water permeable wrapper to prepare a bag- &Lt; / RTI >

The present invention also relates to a method of manufacturing a tea bag by inserting the primary tea bag between vacuum paper sheets and sealing the edges of the vacuum paper wrap by heat sealing while discharging air between the primary tea bag and the vacuum paper bag to provide.

The present invention also provides various coffee beverages of each extraction method including a coffee bean compression block or a coffee stock solution extracted using coffee particles generated during the compression process.

The coffee beverage may consist of a mixture of the coffee stock solution and the additive.

The coffee may be prepared in a container.

The present invention also provides a fragrance using a coffee bean compression block and a tea bag.

The coffee bean compression block of the present invention or various coffee beverages such as espresso using finely separated coffee particles during the compression process can be used as a raw coffee beans roasted coffee beans without the forced destruction and carbonization of the fibers due to the blade, And the coffee bean compression block or coffee particles are prepared as a coffee bean tea bag and vacuum packaged by a vacuum wrapping paper to provide a coffee beverage having an original flavor easily roasted for a long period of time And the compressed coffee can be utilized as a coffee aroma agent.

1 and 2 show a preferred embodiment of a coffee bean compression block according to the present invention,

1 is a perspective view of a coffee bean compaction block,

Figure 2 is a photograph of a coffee bean compaction block,

3 is a partially cutaway perspective view showing a first embodiment of a coffee bean-compaction block production apparatus,

4 is a sectional view showing a first embodiment of a method for manufacturing a coffee bean compressed block,

5 is a perspective view showing a second embodiment of a coffee bean compression block,

Fig. 6 is a partially cutaway perspective view showing a second embodiment of the coffee bean-compaction block production apparatus, Fig.

7 is a sectional view showing a second embodiment of a method for manufacturing a coffee bean compressed block,

8 and 9 show a first preferred embodiment of the tea bag according to the present invention,

8 is a perspective view of a tea bag,

9 is an exploded perspective view of the tea bag,

10 is a process chart showing a first preferred embodiment of the method of manufacturing a tea bag according to the present invention,

11 and 12 show a second preferred embodiment of the tea bag according to the present invention,

11 is a perspective view of a tea bag,

12 is an exploded perspective view of the tea bag,

13 is a process chart showing a second preferred embodiment of the method of manufacturing a tea bag according to the present invention,

14 is a perspective view showing a state in which a coffee bean compression block, a primary tea bag and a secondary tea bag are packed in an outer wrapping paper,

15 and 16 show a preferred embodiment of a coffee beverage using a coffee bean compression block according to the present invention,

15 is a cross-sectional view illustrating a coffee beverage using a coffee bean compression block,

16 is a cross-sectional view illustrating a coffee beverage in a container.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a coffee bean core compression block according to the present invention, a manufacturing method and a manufacturing apparatus for a tea bag using the same will be described in detail with reference to the preferred embodiments illustrated in the accompanying drawings.

1 and 2 show a preferred embodiment of a coffee bean compression block according to the present invention.

The coffee bean compaction block 10 according to the present embodiment is formed by compressing a roasted coffee bean B.

The coffee bean compaction block 10 may be manufactured by putting a roasted coffee bean B into a mold and compressing a pressurizing rod operated by a hydraulic press or a mechanical press or by using a screw- Can be compression-molded.

The molded coffee bean compression block 10 is not constantly compressed while the coffee bean B is compressed, but cracks as it is compressed and is separated into fine particles and compression-molded into a shape according to a mold frame.

As shown in FIG. 2, the compression-molded coffee bean-compaction block 10 is formed into a form in which the coffee beans are separated into fine coffee beads and the particles are aggregated into a molded form.

When the volume of the coffee bean is V0 and the volume of the coffee bean compaction block 10 is V1, the compression ratio at the time of compression molding is preferably V1 / V0 = 0.1 to 0.5.

According to the experiment, when the compression ratio is more than 0.5, not only the moldability is deteriorated but also the solubility in water is deteriorated by separating into a large particle size. When the compression ratio is less than 0.1, .

The pressure at the time of compressing the 10 g base coffee bean is preferably 400 kg / cm ² or more and less than 800 kg / cm ² .

According to the experiment, the compression molding pressure of the coffee beans when 400kg / cm ² is less than remain in a large size, the state of the coffee particles that make up the coffee beans compression block 10, and allows the readily soluble in water, difficulty, 800kg / cm ² , It was confirmed that the extraction of fat components during the compression molding of the coffee bean can easily occur.

The taste of coffee varies according to kinds of green beans, roasting degree of bean, particle size of bean after grinding, temperature of water, extraction method and extraction time.

For example, in the case of espresso extraction, it is necessary to finely pulverize the coffee beans to a fine size of about 0.2 mm, and the coffee in a water-intoxicating manner has a coffee flavor The pulverization degree is about 0.7 mm which is a medium degree of pulverization.

In the case of beans whose density is low in the roasting process and which remain in a high density state, it is necessary to grind the coffee particles relatively finely to sufficiently cure the original taste such as the taste of the coffee, In case of disintegration due to the destruction and carbonization of the fiber constituting the cell membrane constituting the honeycomb structure constituting the bean during the finely pulverizing process, it is difficult to feel the unique flavor of the coffee bean when the espresso is extracted or when it is concerned there is a problem.

In this case, when the pressurization is increased to maintain V1 / V0 = 0.15 ~ 0.25, the coffee particles are separated into less than 0.2 mm during the compression process, and there is no carbonization and the forced destruction of the fiber is suitable.

In this case, the size of coffee particles should be appropriately controlled according to the degree of coffee roasting and the extraction method. In the case of a coffee bean having a high strength, its bitter taste is strong and the degree of crumbling is large, so that the pressure is decreased to increase the size of V1 / It is appropriate, especially when making coffee beverages that are concerned with water, even if you increase the size of V1 / V0 to 0.5, you can feel the unique flavor of coffee by making it relatively long.

For use as a coffee aroma agent, it was found to apply a pressure of up to 1600 kg / cm ² when the amount of coffee beans was 30 g.

On the other hand, it is preferable to mature the coffee beans (B) before compression molding.

When the coffee bean is matured, the amount of gas contained in the coffee bean can be reduced to make the flavor of the coffee bean softer and deeper.

Such a coffee bean compression block 10 can be enjoyed as an espresso, a cafe americano, a cafe terrace, a cafe mocha, etc. by extracting it with espresso or putting it into a dripper and dripping it.

It is possible to extract espresso by dripping into a dripper, and it can be enjoyed by espresso-diluted cafe americano, café americano with café latte and café latte with café mocha.

Also, the coffee bean compaction block 10 can produce coffee such as Americano with concern over water.

The coffee bean compaction block 10 according to the present embodiment can be used in a process of compression molding a coffee bean B in such a manner that the fiber constituting the cell membrane of the coffee bean B, The coffee bean compression block 10 or the coffee particles were used to make coffee by dripping or watering, which was separated into fine coffee particles in the course of the process. The coffee flavor caused by the breakage of the fibers caused by the contact between the fiber and the grinding blade does not leak out and the flavor of the coffee such as charcoal taste is minimized and the frictional heat due to the grinding blade is not applied to the coffee bean (B) And the flavor of the roasted coffee bean (B) is retained by the molding compression, and the flavor of the original coffee It was confirmed that the beauty can be enjoyed as it is.

In addition, the coffee bean-compaction block 10 according to the present embodiment is characterized in that the coffee beans B are compressed as well as cracked and thus the coffee particles are finely separated. Therefore, when dripping or watering, B) It was confirmed that the contact area between the particles and the water is large, so that the dripping is effectively performed and the water is good.

Also, it has an advantage that the gas contained in the coffee beans is discharged during the compression molding process, and the flavor can be produced even when the aging time is short.

The coffee bean compression block 10 can be manufactured for a cafe american by putting a roasted coffee bean into a mold and compression molding by a pressure applied by a hydraulic press or a mechanical press.

The coffee bean compaction block 10 may be made by mixing the additives with the roasted coffee beans and compressing them.

At this time, the coffee bean compaction block 10 may be manufactured for sugar coffee or sugar cream coffee by using sugar powder and / or coffee cream powder as an additive.

In addition, additives other than sugar powder and coffee cream powder may be added so that consumers can choose according to their preferences.

3 is a partially cutaway perspective view showing a first embodiment of a coffee bean-compaction block production apparatus according to the present invention.

The apparatus for manufacturing a coffee bean compressed block according to the present embodiment includes a tubular tubular mold 110 having a bottom; a pressurizing unit 110 for compressing the coffee beans B inserted into the mold 110, And includes rods 120.

In the illustrated embodiment, the mold 110 and the pressure bar 120 have a circular cross section, but the present invention is not limited thereto. The mold 110 may be formed in a triangular, square, hexagonal, octagonal, oval, heart, It is possible.

FIG. 4 is a longitudinal sectional view showing a first embodiment of a method for manufacturing a coffee bean compression block in which a coffee bean core compression block is manufactured by the coffee bean core compression block molding apparatus of FIG. 3; FIG.

The method of manufacturing a coffee bean compression block according to the present embodiment includes the steps of: placing a coffee bean B into a forming mold 110 by receiving a forming mold 110 as shown in FIG. 4 (a); And compressing the coffee beans B put into the forming die 110 by the pressure bar 120 as shown in FIG. 4 (b); And separating the pressure bar 120 and drawing the compression-molded coffee bean compaction block 10.

5 is a perspective view showing a second embodiment of the coffee bean compression block according to the present invention.

The coffee bean compaction block 10 according to the present embodiment has concave and convex portions 13 formed on the top and bottom surfaces thereof.

The concavo-convex portion 13 according to the present embodiment uniformly separates the respective beans into fine-sized particles during the pressurization process by pressurizing the pressurized coffee beans evenly in the course of forming the coffee bean-compaction block 10 Espresso is extracted, dripped or worried about water to make a contact area with water in the process of producing coffee beverage, and the coffee taste can be kept uniform without any taste.

6 is a partially cutaway perspective view showing a second embodiment of the apparatus for producing coffee bean compressed blocks according to the present invention.

The coffee bean pressure block manufacturing facility according to the present embodiment includes a tubular barrel 210 having a bottom and a pressurizing bar 210 which is inserted into the barrel 210 and compresses the coffee beans B inserted into the barrel 210 The mold frame 210 is formed with concave and convex portions 212 having angled protrusions 211 and the pressing protrusion 220 is formed with angled protrusions 211 engaging with the angled protrusions 211 221 are formed.

In the illustrated example, the angled

protrusions

211 and 221 are formed in the shape of a quadrangle, but may be formed in various shapes such as a cone, a hexagon, and an octagonal.

The concave and

convex portions

212 and 222 having the angled

protrusions

211 and 221 are formed in such a manner that the coffee beans B formed by the molding container 210 and the pressure bar 220 are more smoothly made by multi- .

That is, coffee particles can be uniformly separated into fine particles in the process of forming the coffee bean compression block by the concave and

convex portions

212 and 222.

7 is a longitudinal sectional view showing a second embodiment of a method for producing a coffee bean compressed block according to the present invention.

7 (a), a molding container 210 having an angled protrusion 211 formed on a bottom thereof is mounted, and the coffee beans B ); Compressing the coffee beans B put into the forming mold 210 by the pressure bar 220 as shown in FIG. 7 (b); And a step of separating the pressure bar 220 and drawing the compression-molded coffee bean pressure compaction block 10 as shown in FIG. 7 (c) The coffee bean head compaction block 10 having the concave-convex portion corresponding to the concave-convex portion 13 having the concave-convex portion 13 is formed.

The molded block can be used to extract coffee beverage as it is as a block. The block made of the fine coffee particles forming the compression block can be disassembled to extract espresso or drip, It can be used in coffee beverages by being attracted to water.

8 and 9 show a first preferred embodiment of the tea bag according to the present invention.

The tea bag (TB) according to this embodiment comprises a coffee bean compression block (10) or a primary block (20) containing coffee particles separated and disassembled from the coffee particles constituting the compression block and a water permeable wrapping paper And a tea bag TB1.

By connecting the handle tag 21 to one side of the water permeable wrapping paper 20 with the thread 22, it is possible to safely and conveniently use the second tea bag (TB) without dewing when the second tea bag (TB) is soaked in hot water.

When the primary tea bag TB1 is immersed in water, water is firstly permeated through the water-permeable wrapper paper 20 and then transmitted through a gap between the coffee bean-compaction block 10 or coffee particles packed therein And it comes out easily.

Fig. 10 shows a first preferred embodiment of the method of manufacturing a tea bag according to the present invention.

The tea bag manufacturing method according to the present embodiment is characterized in that the coffee bean pressure compaction block 10 or the block of coffee particles constituting the compression block are disassembled and the coffee particles separated and disintegrated are packed with the water permeable wrapping paper 20, To produce a tea bag (TB1).

The permeable wrapping paper 20 may be a nonwoven fabric and may be formed by inserting a coffee bean compression block 10 or coffee particles between the water permeable wrapping paper 20 and bonding the edge of the water permeable wrapping paper 20 by heat fusion or high frequency bonding The primary tea bag TB1 in the form of a bag can be manufactured.

11 and 12 show a second preferred embodiment of the tea bag according to the present invention.

The tea bag TB according to the present embodiment is constituted by the primary tea bag TB1 and the secondary tea bag TB2 including the vacuum wrapping paper 30 for vacuum packing the primary tea bag TB1.

The tea bag TB according to the present embodiment is constructed such that the coffee bean compaction block 10 or coffee particles and the water permeable wrapping paper 20 constituting the primary tea bag TB1 are separated from the outside air and moisture by the vacuum pouch 30 So that the inherent flavor of the coffee bean B is not reduced.

Fig. 13 shows a second preferred embodiment of a method for manufacturing coffee bean compression block or tea bag of coffee particles according to the present invention.

In the method of manufacturing coffee bean compression block or tea bag such as coffee particles according to the present embodiment, the primary tea bag TB1 is vacuum-packaged by the vacuum packaging paper 30 to manufacture the secondary tea bag TB2.

The vacuum packaging sheet 30 may be a synthetic resin sheet and may be formed by inserting a primary tea bag TB1 between the vacuum packaging sheets 30 and discharging air between the primary tea bag TB1 and the vacuum packaging paper 30, The secondary tea bag TB2 can be manufactured by sealing the edges of the wrapping paper 30 by thermal welding.

14 shows a state in which the coffee bean compression block or coffee particles, the primary tea bag and the secondary tea bag are packed in an outer wrapping paper.

The coffee bean compaction block 10 or the coffee particles and the primary tea bag TB1 and the secondary tea bag TB2 can be finally packaged and commercialized by the outer wrapping paper 40. [

The outer wrapping paper 40 may be printed with a product name, a material display, a usage method, a distribution period, and the like.

The outer wrapping paper 40 may be a single package of the coffee bean compression block 10 or the coffee beans and the primary tea bag TB1 and the secondary tea bag TB2 and may include a plurality of coffee bean compression blocks 10, It may also be a practical package of tea tea bag (TB1) and secondary tea bag (TB2).

The coffee bean compression block and the tea bag according to the present invention may be used as a fragrance in addition to the preparation of coffee.

At this time, since the coffee bean-compaction block according to the present invention is formed by compression-molding the coffee bean, the coffee bean has intrinsic fragrance of the coffee bean and the service life as a fragrance is prolonged.

In addition, when the coffee bean head compression block according to the present invention is compression-molded for a fragrance, when the amount of coffee beans is used in a large amount, the compression molding pressure is increased as compared with the case of compression molding for disposable small capacity coffee, can do.

15 and 16 show a preferred embodiment of a coffee beverage using a coffee bean compression block according to the present invention.

The coffee beverage 50 using the coffee bean compaction block according to the present embodiment comprises the coffee bean extracting block 10 or a coffee stock solution extracted using coffee particles.

The coffee beverage 50 may be obtained by using the coffee ground concentrate block 10 or the coffee concentrate extracted from the coffee beads as it is or by mixing additives such as sugar and coffee cream with the coffee concentrate.

Fig. 15 shows a state in which the coffee beverage 50 is placed in the cup 60. Fig.

16, the coffee beverage 50 may be prepared as a can drink in a container such as a conventional can 70 or bottle 80 as shown in Fig.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims

A coffee bean compaction block formed by compacting roasted coffee beans.
The method according to claim 1,

Wherein V1 / V0 = 0.1 to 0.5, where V0 is the volume of the roasted coffee beans, and V1 is the volume of the coffee bean compression block.
The coffee particles finely separated in the compression molding process of the coffee bean compression block of claim 1 or 2.
A coffee tea bag comprising a coffee bean compression block according to any one of claims 1 to 3 or a primary tea bag packed with a coffee grain in a pervious wrapping paper.
5. The method of claim 4,

And a secondary tea bag obtained by vacuum-packing the primary tea bag by a vacuum packing paper.
A coffee beverage extracted from coffee bean compression block or coffee particles according to any one of claims 1 to 3.
A coffee drink which is prepared by putting the tea bag according to claim 4 or 5 into water.
Introducing the roasted coffee beans into a mold;

Compressing the coffee beans put into the forming mold by a pressure bar; And

And withdrawing the compressed coffee bean compaction block from the forming mold.
9. The method of claim 8,

Wherein the pressure applied to the coffee beans is uniformly applied to the coffee beans by the angled protrusions of a predetermined pattern formed on the mold and the pressure bar in the step of compressing the coffee beans.
A molding die into which roasted coffee beans are introduced;

And a pressurizing bar for pressurizing and compressing the coffee beans charged into the forming mold.
11. The method of claim 10,

Wherein the shaping frame and the pressure bar are formed with angled projections of a certain pattern.