JPH01206954A - Roasting of coffee bean - Google Patents
Roasting of coffee beanInfo
- Publication number
- JPH01206954A JPH01206954A JP3300488A JP3300488A JPH01206954A JP H01206954 A JPH01206954 A JP H01206954A JP 3300488 A JP3300488 A JP 3300488A JP 3300488 A JP3300488 A JP 3300488A JP H01206954 A JPH01206954 A JP H01206954A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- roasting
- ceramic particles
- ceramic
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 48
- 239000000919 ceramic Substances 0.000 claims abstract description 21
- 239000002245 particle Substances 0.000 claims abstract description 18
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229910052581 Si3N4 Inorganic materials 0.000 claims abstract description 3
- 229910010293 ceramic material Inorganic materials 0.000 claims abstract description 3
- 229910052878 cordierite Inorganic materials 0.000 claims abstract description 3
- JSKIRARMQDRGJZ-UHFFFAOYSA-N dimagnesium dioxido-bis[(1-oxido-3-oxo-2,4,6,8,9-pentaoxa-1,3-disila-5,7-dialuminabicyclo[3.3.1]nonan-7-yl)oxy]silane Chemical compound [Mg++].[Mg++].[O-][Si]([O-])(O[Al]1O[Al]2O[Si](=O)O[Si]([O-])(O1)O2)O[Al]1O[Al]2O[Si](=O)O[Si]([O-])(O1)O2 JSKIRARMQDRGJZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- KZHJGOXRZJKJNY-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Si]=O.O=[Al]O[Al]=O.O=[Al]O[Al]=O.O=[Al]O[Al]=O KZHJGOXRZJKJNY-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229910052863 mullite Inorganic materials 0.000 claims abstract description 3
- 229910010271 silicon carbide Inorganic materials 0.000 claims abstract description 3
- HBMJWWWQQXIZIP-UHFFFAOYSA-N silicon carbide Chemical compound [Si+]#[C-] HBMJWWWQQXIZIP-UHFFFAOYSA-N 0.000 claims abstract description 3
- HQVNEWCFYHHQES-UHFFFAOYSA-N silicon nitride Chemical compound N12[Si]34N5[Si]62N3[Si]51N64 HQVNEWCFYHHQES-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 22
- 239000000463 material Substances 0.000 abstract description 2
- 235000013353 coffee beverage Nutrition 0.000 description 6
- 239000003610 charcoal Substances 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000295 fuel oil Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012798 spherical particle Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002737 fuel gas Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003350 kerosene Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はコーヒー飲料製造のだめのコーヒー豆の改善焙
煎法に関し、更に詳細には実質上球形状であるセラミッ
ク粒子をコーヒー豆に混合し、混合状態でコーヒー豆の
焙煎を行う方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to an improved roasting method for coffee beans used in the production of coffee beverages, and more particularly, the present invention relates to a method for improving the roasting of coffee beans used in the production of coffee beverages, and more particularly includes mixing substantially spherical ceramic particles into the coffee beans; This invention relates to a method for roasting coffee beans in a mixed state.
この焙煎法により高品質のコーヒー飲料を効率良く製造
できる。This roasting method allows for efficient production of high-quality coffee beverages.
（従来の技術）
コーヒー豆の焙煎方法としてはコーヒー豆を直接的及び
間接的に焙煎する２種類の方法がある。(Prior Art) There are two methods for roasting coffee beans: directly and indirectly.
熱源としては重油、灯油、燃料ガス、木炭及び電気が使
用されている。Heavy oil, kerosene, fuel gas, charcoal and electricity are used as heat sources.
直接的焙煎法は、網状若しくは穴抜き形状の容器内にゴ
ーヒー豆を入れ熱源の熱エネルギーを受は易くして焙煎
を行うものである。例えば木炭での焙煎の場合には、木
炭から発生するガスをコーヒー豆自体が吸着するので、
いわゆる炭火焙煎とか炭焼焙煎といった特色ある焙煎が
行える特徴がある。しかし、一般に熱量の調整が難しく
、コーヒー豆の表面だけが焙焼されて熱が内部まで通ら
ないことや、表面が焼は過ぎてしまう等の問題があった
。In the direct roasting method, Gohi beans are roasted by placing them in a net-like or perforated container so that they can easily receive thermal energy from a heat source. For example, when roasting with charcoal, the coffee beans themselves absorb the gases generated from the charcoal.
It has the characteristic of being able to perform distinctive roasts such as so-called charcoal roasting or charcoal roasting. However, it is generally difficult to adjust the amount of heat, and there are problems such as only the surface of the coffee beans being roasted and the heat not passing through to the inside, or the surface being too roasted.
間接的焙煎法は、コーヒー豆の焙煎方法として一般的に
行われる方法であり、熱源より発生した熱を焙煎機内に
送り込んで焙煎する方法である。The indirect roasting method is a commonly used method for roasting coffee beans, and is a method in which heat generated from a heat source is sent into a roasting machine to roast coffee beans.
この方法では熱量の調整が容易であり、焙煎機内の温度
も調節できるので必要に応じた焙煎程度に調整できると
いう利点がある。This method has the advantage that it is easy to adjust the amount of heat, and the temperature inside the roasting machine can also be adjusted, so the degree of roasting can be adjusted to suit needs.
（発明が解決しようとする課題）
従来の直接式若しくは間接式焙煎ではコーヒー豆は加熱
により豆内部の温度上昇と共に含有水分が蒸発し、その
後水分の減少に対応して温度が上昇し焙煎が進行する。(Problems to be Solved by the Invention) In conventional direct or indirect roasting, coffee beans are heated so that the internal temperature of the beans evaporates and the water content evaporates, and then the temperature rises in response to the decrease in water content and the coffee beans are roasted. progresses.
そのため、コーヒー豆内部まで十分に温度を上げるには
時間を要し、周囲温度を上げ過ぎると表面だけが焦げて
内部が焙煎されていない状態になる。Therefore, it takes time to raise the temperature sufficiently to reach the inside of the coffee bean, and if the ambient temperature is raised too much, only the surface will be burnt and the inside will not be roasted.
そこで、本発明は短時間でコーヒー豆外部の焙焼と同時
にコーヒー豆内部まで均一に焙焼可能な焙煎方法を提供
することを目的とする。Therefore, an object of the present invention is to provide a roasting method that can roast the outside of the coffee bean and uniformly roast the inside of the coffee bean in a short time.
（課題を解決するための手段）
本発明は従来一般に広〈実施されている間接式焙煎方法
及び直接式焙煎方法の改良方法であって、コーヒー豆と
セラミック球形状粒子を混合して焙煎することに特徴が
ある。セラミックは外部より加熱されて温度が上昇して
くると温度につれて近赤外線（波長０．８μｍ〜２．５
μｌ１１）及び遠赤外線（波長２．５μｍ−１ｍｍ）を
発生ずる。特に遠赤外線は透過性が良く、従って、コー
ヒー豆の外側をあまり焦かさず中心部まで火が良く通り
、混合されたコーヒー豆は均一に焙焼される。(Means for Solving the Problems) The present invention is a method for improving the indirect roasting method and the direct roasting method that have been widely practiced in the past, and is a method for roasting coffee beans by mixing coffee beans and ceramic spherical particles. It is characterized by roasting. When ceramic is heated from the outside and its temperature rises, it emits near infrared rays (wavelength: 0.8 μm to 2.5 μm).
11) and far infrared rays (wavelength: 2.5 μm-1 mm). In particular, far-infrared rays have good permeability, so the outside of the coffee beans is not burnt too much, and the heat passes through to the center, allowing the mixed coffee beans to be roasted evenly.
本発明で使用されるコーヒー豆は、コーヒー飲料の製造
に使用されるコーヒー豆であればどのような種類であっ
ても良い。The coffee beans used in the present invention may be of any type as long as they are used for producing coffee beverages.
また、より効率よくセラミック焙煎を行うためには、セ
ラミック焙煎前にコーヒー豆を適当な方法により乾燥等
を行って、コーヒー豆中の水分を適宜除去することが好
ましい。Further, in order to perform ceramic roasting more efficiently, it is preferable to dry the coffee beans by an appropriate method before ceramic roasting to appropriately remove moisture in the coffee beans.
本発明で使用される実質上球形状のセラミック粒子とは
アルミナ質、ムライト質、コージライト、ジルコニア、
炭化ケイ素質及び窒化ケイ素質のいずれの種類のセラミ
ック材料でも良く、球形又はそれに近い形状であれば良
い。粒子の大きさけ平均直径約０．５ｎｏｎ〜３．Ｏｍ
ｍであることが好ましい。The substantially spherical ceramic particles used in the present invention include alumina, mullite, cordierite, zirconia,
Any type of ceramic material, silicon carbide or silicon nitride, may be used as long as it has a spherical shape or a shape close to the spherical shape. Particle size average diameter approximately 0.5non-3. Om
It is preferable that it is m.
更に好ましくは、アルミナ質の球形状で直径が０．５
ｍｍ−１，０ｍｍのセラミック粒子である。その粒子は
遠赤外線放射エネルギーが近赤外線放射エネルギーに比
して大きくコーヒー豆の外側の焦げが少なく内部にまで
火を通すことができる。More preferably, it is made of alumina and has a spherical shape with a diameter of 0.5.
It is a ceramic particle of mm-1.0 mm. The far-infrared radiant energy of these particles is greater than that of near-infrared rays, and the outside of the coffee bean is less scorched and can be heated to the inside.
本発明のセラミック粒子は材料、粒径等について上記の
条件を満たすものであれば、単独で又は２＠以上の混合
物として使用できる。The ceramic particles of the present invention can be used alone or as a mixture of 2 or more, as long as they satisfy the above conditions with regard to material, particle size, etc.
本発明に使用される焙煎装置は通常のコーヒー豆焙煎装
置で良く特に限定されない。The roasting device used in the present invention may be any ordinary coffee bean roasting device and is not particularly limited.
セラミック粒子の使用量はコーヒー豆の種類及び必要な
焙煎程度にも拠るが、コーヒー豆の容積ｌに対して１．
５〜５、好ましくは２〜３の容積量である。The amount of ceramic particles to be used depends on the type of coffee beans and the degree of roasting required, but it is 1.
5 to 5, preferably 2 to 3 volumes.
焙煎後コーヒー豆とセラミック粒子は網目３ｍｌ１１以
上の金網により分離される。After roasting, the coffee beans and ceramic particles are separated by a wire mesh with a mesh size of 3 ml or more.
本発明の方法により焙煎されたコーヒー豆は一般的な粉
砕機により所望の大きさに粉砕し、サイフオン式、ドリ
ップ式抽出器等の通常の抽出法により抽出される。The coffee beans roasted by the method of the present invention are ground to a desired size using a common grinder, and extracted using a common extraction method such as a siphon type or drip type extractor.
実施例
Ａｌ１２０．が９０％以上含有されるセラミックの球形
粒子（直径０．５ｍｍ−１，０ｍｍ）とコーヒー豆（ブ
ラジル産ＮＯ，４１５）とを３＝１の容積比にて混合し
、鉄製の横型の回転釜（内部に螺旋状邪魔板付き）中に
投入し、釜の外側より重油バーナーで加熱した熱風を吹
き付けてコーヒー豆とセラミック粒子の混合物を加熱し
一定の焙煎度（Ｌ値が約２０になるまで（粉砕してＬ値
測定））まで焙煎する。Example Al120. Ceramic spherical particles (diameter 0.5 mm - 1.0 mm) containing 90% or more of (with a spiral baffle plate inside), and hot air heated by a heavy oil burner is blown from the outside of the pot to heat the mixture of coffee beans and ceramic particles to a certain degree of roasting (L value is about 20). Roast until (pulverize and measure L value).
比較例
セラミック粒子を入れないことを除いて実施例と同じ方
法でコーヒー豆を焙煎した。Comparative Example Coffee beans were roasted in the same manner as in the example except that ceramic particles were not added.
実施例により焙煎されたコーヒー豆と比較例により焙煎
されたコーヒー豆との品質を比較するため次の操作によ
ってコーヒー飲料を作った。焙煎されたコーヒー豆を１
６〜２０メツシユに粉砕し通常のドリップ式抽出器（浸
出液１００ｃｃ当たり１０ｇの豆を使用、抽出水は沸騰
水を使用）にて浸出液を採取した。In order to compare the quality of the coffee beans roasted according to the example and the coffee beans roasted according to the comparative example, a coffee beverage was prepared by the following operation. 1 roasted coffee bean
The beans were crushed into 6 to 20 meshes, and the infused liquid was collected using a regular drip extractor (10 g of beans were used per 100 cc of infused liquid, and boiled water was used as the extraction water).
結果を下記の表に示した。The results are shown in the table below.
（発明の効果）
本発明の焙煎方法によりコーヒー豆を焙煎すると、コー
ヒー豆の内部まで火が良く通り均一な焙煎か得られ、高
品質のコーヒー豆が短時間で製造できる。(Effects of the Invention) When coffee beans are roasted by the roasting method of the present invention, the fire penetrates well to the inside of the coffee beans, resulting in uniform roasting, and high quality coffee beans can be produced in a short time.
本発明のコーヒー豆によって製造されるコーヒー飲料は
従来の方法に比べ抽出効率が良くなり、芳醇な香味があ
るという優れた特徴がある。The coffee beverage produced using the coffee beans of the present invention has excellent characteristics such as improved extraction efficiency and rich flavor compared to conventional methods.
特許出願人 ザン トリー株式会社
代 理 人 弁理士 湯 浅 恭 三 ・（外４名
）ｊPatent applicant: Zantori Co., Ltd. Representative: Patent attorney: Kyozo Yuasa (4 others)
Claims (4)
合し、混合物の状態でコーヒー豆の焙煎を行うことを特
徴とするコーヒー豆の焙煎方法。(1) A method for roasting coffee beans, which comprises mixing substantially spherical ceramic particles with coffee beans and roasting the coffee beans in the state of the mixture.
イト、ジルコニア、炭化ケイ素質及び窒化ケイ素質から
選択されることを特徴とする請求項１記載の焙煎方法。(2) The roasting method according to claim 1, wherein the ceramic is selected from alumina, mullite, cordierite, zirconia, silicon carbide, and silicon nitride.
５ｍｍ〜３．０ｍｍであることを特徴とする請求項１記
載の焙煎方法。(3) The average diameter of the substantially spherical ceramic particles is 0.
The roasting method according to claim 1, characterized in that the diameter is 5 mm to 3.0 mm.
る２種類以上の混合物であることを特徴とする請求項１
記載の焙煎方法。(4) Claim 1, wherein the ceramic particles are a mixture of two or more types of different ceramic materials.
Roasting method as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3300488A JP2641888B2 (en) | 1988-02-16 | 1988-02-16 | How to roast coffee beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3300488A JP2641888B2 (en) | 1988-02-16 | 1988-02-16 | How to roast coffee beans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01206954A true JPH01206954A (en) | 1989-08-21 |
| JP2641888B2 JP2641888B2 (en) | 1997-08-20 |
Family
ID=12374692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3300488A Expired - Fee Related JP2641888B2 (en) | 1988-02-16 | 1988-02-16 | How to roast coffee beans |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2641888B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101349717B1 (en) * | 2012-01-09 | 2014-01-09 | 김석준 | Roasting method of coffee beans |
-
1988
- 1988-02-16 JP JP3300488A patent/JP2641888B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101349717B1 (en) * | 2012-01-09 | 2014-01-09 | 김석준 | Roasting method of coffee beans |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2641888B2 (en) | 1997-08-20 |
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| Date | Code | Title | Description |
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