DE108339C

DE108339C -

Info

Publication number: DE108339C
Application number: DENDAT108339D
Authority: DE

Description

KAISERLICHESIMPERIAL

PATENTAMT.PATENT OFFICE.

Das Rösten von Kaffee geschieht entweder durch directe oder durch indirecte Hitze. Bei dem Rösten mittelst directer Hitze, d. h. der Feuerung entströmenden und durch das Röstgut geleiteten Gasen ergiebt sich der Vortheil einer aufserordentlich kurzen Röstdauer, die für die Güte des Kaffees von grofsem Nutzen ist, dagegen der Nachtheil, dafs das Röstgut in directe Berührung mit den stets schädlich auf den Geschmack einwirkenden Heizgasen gelangt. Coffee is roasted either by direct or indirect heat. at roasting by means of direct heat, d. H. flowing out of the furnace and through the roasted food Conducted gases have the advantage of an extremely short roasting time, which for the The quality of the coffee is of great benefit, while the disadvantage is that the roasted food is in comes into direct contact with the hot gases, which are always harmful to the taste.

Das indirecte, in einer geschlossenen, das Röstgut vor directer Berührung mit den Heizgasen schützenden Trommel vorgenommene Rösten besitzt den Nächtheil einer längeren Röstdauer, weil bei einer gewaltsamen Beschleunigung des Röstprocesses durch stärkeres Unterfeuern die Stichflamme des Feuers zu intensiv auf die Rösttrommel einwirken und ein Anbrennen des Gutes zur Folge haben würde.The indirect, in a closed one, the roasted material before direct contact with the heating gases Roasting carried out in the protective drum has the night of a longer one Roasting time, because with a violent acceleration of the roasting process by stronger Fire under the flame of the fire to act too intensely on the roasting drum and would cause the property to burn.

Für die Entwickelung des Aromas ist es ferner bei jedem Röstverfahren von höchster Wichtigkeit, dafs die sich während des Röstprocesses entwickelnden Dünste und Dämpfe abgesaugt werden. Das hierdurch entstehende Vacuum wird bei den bis jetzt bekannten Röstsystemen durch Heizungsgase oder durch gewöhnliche vorgewärmte Luft ergänzt. Da diese Ergänzungsgase aber mehr oder weniger unvortheilhaft auf den Geschmack einwirken, so handelt es sich darum, dieselben durch einen anderen Stoff zu ersetzen, welcher den Geschmack und das Aroma des Kaffees nicht beeinträchtigt, sondern möglichst verbessert.For the development of the aroma it is also of the highest quality in any roasting process It is important that the fumes and vapors developing during the roasting process be sucked off. The resulting vacuum is in the previously known Roasting systems supplemented by heating gases or by ordinary preheated air. There these supplementary gases have a more or less unfavorable effect on the taste, so it is a question of replacing them with another substance which The taste and aroma of the coffee are not impaired, but improved as far as possible.

Den Gegenstand der vorliegenden Erfindung bildet nun ein Verfahren, mit welchem die genannten Vortheile vollständig erreicht, sowie die erwähnten Nachtheile vermieden werden sollen.The subject of the present invention now forms a method with which the The advantages mentioned are fully achieved and the disadvantages mentioned are avoided should.

Dieses Verfahren besteht im Wesentlichen darin, dafs Heizgase und reiner Sauerstoff bezw. ozonhaltiger Sauerstoff, welche als Ergänzungsgase dienen sollen, gleichzeitig, jedoch von einander sowie von dem Röstgutbehälter derart getrennt angesaugt und weiter geführt werden, dafs die Feuergase den Sauerstoff hoch erhitzen und letzterer zunächst nur durch Strahlung von allen Seiten intensiv auf das Röstgut einwirkt, worauf der Sauerstoff auch durch das Röstgut hindurchstreicht und unter weiterer Röstwirkung auf dieses die entwickelten Dünste, Staubtheilchen, Häutchen u. s. w. mit abführt.This process consists essentially in the use of heating gases and pure oxygen respectively Oxygen containing ozone, which should serve as supplementary gases, at the same time, however sucked in such a way separately from each other and from the roasting material container and passed on that the fire gases heat up the oxygen and the latter only through it at first Radiation has an intense effect on the roasted food from all sides, and so does the oxygen strokes through the roasted food and, with further roasting effect on this, the developed Removes steam, dust particles, membranes and so on.

Ein zur Ausübung des beschriebenen Verfahrens geeigneter Apparat ist in der Fig. 1 durch einen senkrechten Längsschnitt und in Fig. 2 durch einen Querschnitt in einem praktischen Ausführungsbeispiel zur Veranschaulichung gebracht.An apparatus suitable for carrying out the method described is shown in FIG. 1 by a vertical longitudinal section and in Fig. 2 by a cross section in a practical Embodiment brought for illustration.

Der Röstbehälter G befindet sich in einem Raum F, der durch einen hohlen Doppelmantel D völlig von dem Feuerraum A und den sich darin entwickelnden Heizgasen abgeschlossen ist. Durch diese Anordnung wird erreicht, dafs die Stichflamme des Feuers die Rösttrommel nicht berührt und ein Anlegen oder Anbrennen des Röstgutes auch bei stärkstem Unterfeuern nicht vorkommen kann.The roasting container G is located in a space F which is completely closed off by a hollow double jacket D from the combustion chamber A and the heating gases developing in it. This arrangement ensures that the flame of the fire does not touch the roasting drum and that the roasting material cannot be laid on or burned, even with the strongest of under-firing.

Der Feuerraum A ist derart eingerichtet, dafs das durch einen Kanal A¹ von einem Exhaustor angesaugte Feuer den hohlenThe combustion chamber A is set up in such a way that the fire sucked in by an exhaustor through a channel A ^{1 is hollow}

Claims

Double jacket D almost completely enclosed and only a slot H left free, which is used to remove the roasted food. On the outside the furnace A is closed off by a strong insulating layer B, so that all the heat is concentrated on the double jacket D and this is brought to a red-hot glow. The hollow space E between the two walls of the double jacket D begins at E \ here allows the entry of the oxygen derived from the bottle M or. ozone-containing oxygen and ends on the opposite side at E- with an opening directed towards space F. The cavity F is connected to an exhaustor through a pipe F1, which sucks the oxygen at E1 through the interior E of the red-hot double jacket D and then through the space F, i.e. also through the perforated roasting drum G. The slot H is closed by the flap C during the roasting process and serves, as already mentioned, to take out the roasting material and possibly to regulate the roasting process, since when the flap C is open a large amount of fresh, cold air through the mentioned slot to the room F and the flue pipe F1. Instead of roasting coffee quickly, the method and apparatus described can of course also be used for roasting. Drying other materials can be used with the same benefit. • Compared to other rapid roasting processes (e.g. D.R.P. 85882 and 78118) the following should be emphasized as an advantage and difference: First, the use of pure oxygen as a supplementary material for the vacuum inside the roasting drum. Apart from the action which it exerts on the taste and aroma of the coffee, whereby an extraordinary refinement is achieved, oxygen is known to have the property that it greatly promotes combustion - in this case roasting. Furthermore, the arrangement of the apparatus is particularly distinguished by the fact that the furnace is absolutely separated from the roasting drum. That has never been achieved before. If, in order to prevent the penetration of the fire gases, the roasting drum is also closed, it is nevertheless exposed to temperature differences of approx. 200 ° C. and is never worked so tightly that all the joints and the flaps which are used to remove the goods, exactly could be asleep. The strong double jacket of the invention closes tightly; It is also made impossible for the roasted goods to fall into the fire due to carelessness during the operation or when the roasted goods are taken out; it cannot even touch the space through which the fiery gases have passed. Pa τ ε ν τ - A ν s ρ R ü c η ε:

1. Method for rapid roasting, especially of coffee, consisting in the fact that heating gases and pure oxygen, which may contain ozone, at the same time, but from each other as well as being sucked in and carried on separately from the roasting material container, that the gases heat up the oxygen, and the latter first by radiation from has an effect on the roasted food on all sides, whereupon it also passes through the food and with further roasting effect on this the developed fumes, dust particles, Skin and so on.

2. A device for carrying out the method according to claim 1, characterized by a hollow shell (D) which almost completely surrounds the roasting container (G) and is surrounded by the fire gases, into which oxygen (at E ¹ ) is sucked in, whereupon the same (at E ' ¹ ) into the perforated roasting container receiving space (F) and out of this after a

: Trigger (F ¹ ) reached.

3. An embodiment of the device according to claim 2, characterized in that in the space (A ) enclosing the hollow casing (D) the fire inlet and outer outlet are close to one another on one side of the cavity and only through a closable, narrow slot ( H) , which is used to remove the roasted goods.

1 sheet of drawings.