JP2012239466A - Marble roasting method for coffee bean and apparatus thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a marble roasting method whereby one roasted coffee bean can be obtained in various roasted states without interrupting one continuous green coffee bean roasting process.SOLUTION: When green coffee beans are roasted, stirring speed and time and the rotating speed and time of a roaster are adjusted so that a heat quantity added to the green beans to be roasted is varied by a certain amount or more from the start to the completion of the roasting. Various roasting intensities are applied to not only the surfaces of the raw beans but also each part of the inside of each raw bean, whereby it is possible to extract sweetness, bitterness, sourness, deliciousness and aroma. Roasted coffee beans with complex and deep tastes that conventional roasting methods can never provide can be obtained.

Description

  The present invention is a process of roasting coffee beans in a roasting process in which a required amount of coffee beans is put into a roasting machine and adjusting the speed and time of the amount of heat applied to the coffee beans. In particular, the present invention relates to a marble roasting method for roasting coffee beans with various flavors and a complex and rich flavor for each green coffee bean, and an apparatus for executing the method.

  In conventional coffee roasting methods, by shortening the input time of green beans, the main focus is on reducing the amount of heat that is evenly distributed to the green coffee beans and shortening the discharge time of the beans. The purpose was to do.

  Openable and closable coffee bean charging device and roasted bean discharging device are a method and device for eliminating the time difference and equalizing the amount of heat at the time of raw bean charging and roasted bean discharging. It was used.

Related technologies include the following two-stage roasting and green coffee beans.
JP 59-11143 A Two-stage roasting coffee beans Raw coffee beans are roasted at a temperature of 200-250 ° C. for 2 minutes, then transferred into a vacuumed container and stored at room temperature for 6-24 hours, then again at a temperature of 190-200 ° C. Coffee beans that can be heated for about 2 to 6 minutes below.
While the conventional roasted coffee beans are made by heating and roasting green beans once, the roasted coffee according to the present invention is subjected to overheating for two times of heating → cooling storage → heating. It is made by roasting. After completing the decomposition and combination of the pyrolysis component generated from the green beans component by the first heating, it is heated again, and as a result of the decomposition and combination, flavor, taste and color that cannot be obtained by conventional one-time roasting It is roasted coffee characterized by having.
When the coffee beans after the initial roasting are placed under reduced pressure, a large amount of carbon dioxide is generated. This indicates that decomposition and bonding of substances generated by heating raw beans are progressing in the heated coffee beans. It takes several hours to complete this complex decomposition and binding reaction.
To remove carbon dioxide and water vapor generated in large quantities, it is necessary to place beans that have been heated for the first time under reduced pressure. The substance produced as a result of this decomposing and binding should also be called a precursor that forms the aroma, taste, and color of roasted coffee, and by heating it again, the flavor, taste, and color that roasted coffee should have Formation becomes easy. In conventional one-time roasting, there is no time required for the component called the precursor to be produced in the beans.

  In the two-stage roasting, since the coffee beans are depressurized and cooled during roasting, the roasting process is not a single continuous roasting process without interruption of heating, but a plurality of roasting processes.

    In the conventional coffee roasting method, the roasted coffee beans are discharged from the roasting machine, and the time until cooling is shortened, the flavor of the roasted coffee beans is made uniform.

  The conventional coffee roasting method shortens the time required for roasting by increasing the amount of heat applied to green coffee beans in one roasting process, and roasts to a uniform flavor.

Disclosure of Invention 1

Problems to be solved by the invention

  Do not unify the flavor of roasted coffee beans in one continuous roasting process.

  To obtain various flavors, sweetness, sourness, bitterness, astringency, aroma, etc. of green coffee beans simultaneously in one continuous roasting process.

  Leave more coffee beans aroma components lost in the roasting process in the roasting process without interrupting heating.

  Obtaining roasted coffee beans at the same time, with various sweetness, acidity, bitterness, astringency and aroma that cannot be obtained at the same time by conventional roasting methods.

  Removes odors from low-quality raw beans with odors and emphasizes aroma, sweetness, acidity, bitterness and fragrance.

  A low-grade raw bean with a bad smell that inhibits the generation of a bad smell and draws out and emphasizes aroma, sweetness, sourness, bitterness and aroma.

Means to solve the problem

  In a single roasting process, in order to obtain coffee beans that have a complex and rich flavor, the amount of heat and time applied to the green coffee beans is changed and the marble roasting method is used to create a complex and rich flavor. Can roast coffee and get beans.

  In the process of roasting coffee beans, the marble roasting method is carried out by adjusting the speed and time to add the amount of heat necessary for the roasting process to the green coffee beans and feeding it into the roasting machine. In the roasting process, roasted beans can be obtained at the same time with complex and rich flavors that differ in roasted state.

  Various flavors that can be obtained in multiple roasting processes by performing a marble roasting method in which the amount of heat necessary to be added to green coffee beans in one roasting process is adjusted by adjusting the speed and time of addition, You can roast coffee with sweetness, acidity, bitterness, astringency, aroma, etc. at the same time.

  In the process of heating for roasting, the aromatic components present in the green beans are released, but the amount of heat added to the green coffee beans and the time to add them are adjusted to prevent the components from being dissipated or released. By performing the method, it is possible to leave many aromatic components in the roasted beans.

  The odor of low-grade beans with odor is generated in the process of fragrance components being released after explosive expansion. By using a marble roasting method that suppresses the release of fragrance components, the formation of odors Can be prevented.

  In a roasting machine that has a stirring mechanism inside, it is necessary to adjust the stirring mechanism steplessly and adjust the stirring speed to adjust the amount of heat applied to the green coffee beans and add it to the green coffee beans during roasting A marble roasting method that adjusts the amount of heat can be executed.

  In a roasting machine that does not have an internal stirring mechanism and has a mechanism in which the internal drum of the roasting machine rotates, coffee is provided with a mechanism that can arbitrarily adjust the rotation speed and time of the internal roasting machine steplessly. A marble roasting method can be executed by putting a green bean into a roasting machine, adjusting the time and amount of heat applied, and providing a mechanism that can be set in the roasting machine.

Effect of the invention

  As described above, in the method of the present invention, one continuous roasted coffee bean can be obtained in various roasted states without interrupting the continuous roasting process of the raw coffee beans. Simplified and complex and rich flavored roasted coffee beans can be obtained.

  By adjusting the rotation speed and time of the stirring mechanism inside the roasting machine, you can adjust the amount of heat applied to the green coffee beans during roasting and adjust the time, so the roasted coffee beans have a rich flavor You can have it.

  By adjusting the rotation speed and time of the internal drum of the roasting machine, you can adjust the amount of heat applied to the green coffee beans during roasting and adjust the time, so the roasted coffee beans have a rich flavor Can be made.

  By adjusting the rotation speed and time of the stirring mechanism in the roasting machine, the amount of heat applied to the green coffee beans changes, and in the low-grade beans with miscellaneous odors, it can suppress the formation of miscellaneous odors formed after the fragrance dispersion and dispersion, It is possible to obtain coffee beans rich in flavor even with low-grade beans.

  By adjusting the rotation speed and time of the internal drum of the roasting machine, the amount of heat applied to the green coffee beans is changed, and the lower level has a odor that generates and dissipates after the green coffee beans have expanded. With beans, it is possible to suppress the formation of miscellaneous odors that are formed after the dispersion of fragrance, and it is possible to obtain coffee beans with a rich flavor even with lower beans.

  Since the amount of heat is applied to the coffee beans at a limited time for a certain period of time from the start of roasting coffee beans at the start of roasting, the state of roasting is different for each input coffee beans The coffee beans can be brewed in various roasted states using the coffee beans that are created in one roasting process, so that the coffee beans can be roasted in a complex and flavorful manner.

  By adjusting the amount of heat applied to the green coffee beans from the start of roasting, the green beans during roasting are uniformly expanded and prevented from being heated uniformly, and the aromatic components are dissipated from the coffee beans during the roasting process. Because it is possible to suppress the state of being squeezed, it is possible to seal aroma components that dissipate during roasting in various roasted parts in the coffee beans, so complex and flavorful coffee beans Can be roasted.

  In the roasting machine having a stirring mechanism, the marble roasting method can be adjusted by incorporating an electric circuit that can arbitrarily set the rotation speed of the stirrer so that the amount of heat applied to the green coffee beans, the application location, and the application time can be adjusted. Can be executed.

  In a roasting machine having a stirring mechanism, the amount of heat applied to the green coffee beans, the application location, and the application time can be adjusted by incorporating a variable gear and a continuously variable transmission for changing the gear ratio of the drive motor. So the marble roasting method can be executed.

  In a roasting machine that stirs by rotating inside the roasting machine, by incorporating an electric circuit that can arbitrarily set the rotation speed of the internal structure of the roasting machine, the amount of heat applied to the green coffee beans and the application Since the location and application time can be adjusted, the marble roasting method can be executed.

  In the roasting machine where the inside of the roasting machine rotates and agitates, the amount of heat applied to the green coffee beans is applied by incorporating a variable gear and stepless transmission to change the gear ratio of the drive motor. Since the location and application time can be adjusted, the marble roasting method can be executed.

  In a roasting machine that performs roasting only by blowing hot air, it is possible to adjust the amount of heat applied to the green coffee beans, the application location, and the application time by incorporating an electric circuit that adjusts the speed and flow rate of the air flow for stirring. The roasting method can be executed.

  In a roasting machine that performs roasting only by blowing hot air, the intake and supply amount of hot air is adjusted by providing an intake and supply damper that can variably adjust the amount of heat applied to the green coffee beans by the airflow that is agitated. Since the application part and application time of the amount of heat applied to the green coffee beans can be adjusted, the marble roasting method can be executed.

  In a roasting machine that performs roasting only by blowing hot air, the amount of heat applied to the green coffee beans by the air flow that is agitated is provided with an exhaust damper that can variably adjust the exhaust volume, so that the green coffee beans can be adjusted. Since the application part and application time of the applied heat amount can be adjusted, the marble roasting method can be executed.

  The marble roasting method can be executed by providing a speed change circuit in the electric circuit for controlling the stirring mechanism.

  In a roasting machine having a shape in which the inside of the roasting machine rotates, the marble roasting method can be executed by providing a speed change circuit in the electric circuit that controls the internal rotation.

  In a roasting machine that blows hot air into the roaster, the marble roasting method can be executed by providing a blower transmission circuit in the control circuit of the blower that blows hot air.

  In a roasting machine that blows hot air into the roasting machine, the marble roasting method can be executed by providing a control circuit that variably adjusts the open / close amount in the control circuit of the air volume adjustment damper that blows hot air. Can do.

  By providing a continuously variable transmission mechanism between the motor that drives the stirring mechanism and the power transmission unit, the stirring speed of the stirring mechanism can be adjusted, so that the marble roasting method can be executed.

  By providing a continuously variable transmission mechanism between the motor that drives the rotating part inside the roaster and the power transmission part, the stirring speed of the stirring mechanism can be adjusted, so the marble roasting method can be executed.

  When the marble roasting method is used, the amount of heat applied to the green coffee beans and the application site can be adjusted by adjusting the agitation speed, rotation speed, hot air blowing speed and blowing amount, so that roasting has various roasting conditions. You can get coffee beans and you can get coffee beans that are complex and flavorful.

  The rotation speed is adjusted by incorporating an inverter circuit in the electric circuit for controlling the internal rotation mechanism and the stirring mechanism of the roaster, which shows an example of the embodiment of the present invention, and variably adjusting the frequency.   The schematic diagram of the power transmission path | route for controlling mechanically the rotational speed of the internal rotation mechanism of a roasting machine which shows an example of embodiment of this invention.

DESCRIPTION OF SYMBOLS 1 Switch 2 Drive motor 3 Inverter circuit 4 Time delay relay 5 Rotor internal rotation mechanism (drum)
6 Passive base 7 Power transmission plate 8 Shaft slider (drives the drive shaft back and forth)
9 Drive motor 10 Motor moving slider 11 Power transmission pulley

  An example of an embodiment of the present invention, an inverter circuit is incorporated in an electric circuit that controls the internal rotation mechanism and agitation mechanism of a roaster, and the rotation speed of the internal rotation mechanism of the roaster is adjusted by adjusting the frequency. adjust.   FIG. 4 is a schematic diagram of a power transmission path for mechanically controlling the rotation speed of the internal rotation mechanism of the roaster, showing an example of the embodiment of the present invention, and the power transmission portion and The rotation speed of the internal rotation mechanism of the roasting machine is adjusted by changing the diameter of the contact portion of the roaster.   1 is a schematic diagram of a power transmission path for mechanically controlling the rotation speed of an internal rotation mechanism of a roasting machine, showing an example of an embodiment of the present invention. By changing the position, the diameter of the power transmission part is changed to adjust the rotation speed of the internal rotation mechanism of the roasting machine.

Claims (5)

  In the process of roasting coffee beans, in order to adjust the amount of heat required for one roasting process, by adjusting the rotation speed and stirring speed of the roasting machine, by changing the amount of heat applied to the coffee beans, Marble roasting method for roasting.   In the process of roasting coffee beans, in order to adjust the amount of heat required for one roasting process, by adjusting the blowing speed and air volume of hot air and changing the amount of heat applied to the coffee beans, roasting Marble roasting method to be performed.   An adjustment mechanism that can adjust the rotation speed of the roasting machine steplessly, and can set the speed and time arbitrarily, in order to adjust the amount of heat applied to the green beans and to determine the marble roasting method.   An adjustment mechanism that can adjust the rotation speed of the stirring mechanism of the roasting machine steplessly, and can set the speed and time arbitrarily, in order to adjust the amount of heat applied to the green beans and to determine the marble roasting method.   Adjusting the amount of heat applied to the green beans and setting the marble roasting method, the amount of hot air fed to the roasting machine and the feeding speed can be adjusted steplessly, and the adjustment mechanism that can arbitrarily set the speed, amount and time .

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