JPH01313017A - Coffee extractor - Google Patents

Abstract

PURPOSE:To cause preserved coffee beans to generate an excellent aroma again and to amuse diversification of coffee by roasting by a method wherein a beam heating device is provided in a coffee bean storage chamber or a coffee bean crushing chamber. CONSTITUTION:A bean heating device 5 is mounted to the bottom part of a bean storage chamber 1, and the temperature of a bean heating device 5 is controlled by means of a temperature detector 6. By means of a switch panel 20, it is inputted by on ON and OFF key 21 whether additional roasting is effected, and the degree of toasting is inputted by a roasting degree UP and DOWN key 23. The number of cups for drinking coffee is inputted by a number of cups UP and DOWN key 24. When preparation is completed, a start key 22 is pressed. When additional roasting of beans is completed, a cutter 2 is rotated at a high speed to crush beans. The crushed beans are flied to the outside by means of a centrifugal force, and are forced to pass a porous plate 12 to convey them to an extracting part 10. Water in a water tank is guided to a water heating device 8 and fed through a hot water feed port 9 to the extracting part 10 to perform extraction of coffee.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a coffee extractor that grinds coffee beans and automatically extracts coffee.

Conventional technology In conventional coffee brewers, commercially available beans are purchased;
The coffee was automatically extracted by pulverizing it and boiling water.

In the coffee extractor, the degree of roasting of the beans, that is, the degree of roasting, can only be selected by the consumer at the time of purchase, and the coffee extractor does not have a roasting function.

When it comes to coffee taste, there are those that use lightly roasted coffee beans like American, those that use regular medium roasted beans, and those that use dark roasted beans like Italian and French. The taste of coffee changes greatly depending on the roasting of the beans.

Problems to be Solved by the Invention It is economically difficult for ordinary consumers to stock up on a variety of beans. In particular, beans after roasting are problematic because they absorb moisture and lose aroma during storage, leading to deterioration.

Therefore, there is a method of roasting green beans to obtain beans with the desired degree of roasting, but there is a problem that green beans are difficult to obtain.

In addition, to roast green beans, the temperature is about 220℃.
The beans must be heated for 0 minutes, but at this time, there is a problem that a large amount of smoke and bad odor are generated when the ingredients of the green beans change due to heating, making it difficult to easily roast beans at home. Ta.

The present invention solves the above problems, and allows beans whose aroma has deteriorated due to storage to generate a good aroma again.Furthermore, it is possible to enjoy coffee diversification by making beans with different roasts from one bean. The purpose of this invention is to provide a coffee extractor that can perform the following functions.

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention provides a bean heating device in the coffee bean storage room or the grinding room.

Effect With the above structure, commercially available beans that have been roasted once are put into this storage chamber or grinding chamber, and by heating them again here and additionally roasting them, for example, light roasted beans can be turned into medium roasted beans. In this way, one bean can be used to create a variety of coffee beans with different degrees of roasting, and this can be used to automatically extract coffee. You can enjoy diversification of coffee. Furthermore, beans whose aroma has deteriorated due to storage can once again produce a good aroma, making them delicious to drink.

Example Hereinafter, one embodiment of the present invention will be described based on the drawings.

FIG. 1 is a longitudinal sectional view of a coffee extractor showing an embodiment of the present invention. In FIG. 1, reference numeral 1 denotes a bean storage chamber, which also serves as a crushing chamber, and a cutter 2 for crushing beans is provided at the bottom of the bean storage chamber 1. This cutter 2 is connected to a motor 3 via a detachable coupling 4. are connected. Also, bean storage room 1
A bean heating device 5 is provided at the bottom of the bean heating device 15, and the temperature of the bean heating device 15 is further controlled by a temperature sensor 6.

The coffee extractor main body 7 is provided with a water tank (not shown) for storing water and a water heating device 8, and the hot water heated here is supplied from the hot water supply port 9 to the extraction unit 10, and the hot water is supplied to the extraction unit 10 from the hot water supply port 9. The configuration is such that coffee is extracted in a section 10 and dropped onto a server 11. Further, a perforated plate 12 is provided between the bean storage chamber 1 and the extraction part lO, and the bean particles crushed by the cutter 2 to a size smaller than the hole diameter of the perforated plate 12 are transferred to the extraction part 10.
It plays a role like a sieve mesh to guide people. 13 is the lid of the bean storage chamber 1, 14 is the coffee extraction part l
This is a paper filter placed at the bottom of the container.

FIG. 2 shows an external view of the switch panel section, and controls (not shown) including a temperature sensor 6, a bean heating device 5, and a temperature sensor 6, a bean heating device 5, and a control panel (not shown) are used to obtain optimal heating conditions by selecting an additional roasting course on the switch panel 20. controlled by the device.

Next, the operation of the above configuration will be explained. First, commercially available roasted beans are put into the bean storage chamber 1 according to the number of cups of coffee to be drunk, and the lid 13 is closed.

Also, fill a water tank (not shown) with the required number of glasses of water and set it.

Next, using the switch panel 20 shown in FIG. 2, the ON/OFF key 21 is used to determine whether additional roasting is to be performed or not, and the degree of roasting is determined using the roasting degree UP and DOWN keys 23. Next, the number of cups of coffee consumed is the number of cups U
Press the P-DOWN key 24 manually. When the preparation is completed, the start key 22 is pressed.

First, depending on the degree of additional roasting, electricity is applied to the bean heating device 5 to heat the beans. The degree of roasting is mainly controlled by the heating time, for example, 3 minutes for light roasting, 5 minutes for medium roasting, and 10 minutes for deep roasting.
controlled to maintain

At this time, use cutter 2 so that the temperature of the beans is even.
When the beans are rotated at 30 to 60 rpm and the beans are stirred, the degree of roasting of the beans is evened out. In addition, since the beans are commercially available and roasted, additional roasting is performed, so there is no large amount of smoke or bad odor that occurs when roasting green beans.

When additional roasting of beans is completed, cutter 2 will be set to 2000~3.
The rotation of the motor 3 at this time rotates at a high speed of 000 rpm, crushes the additionally roasted beans, blows them outward by centrifugal force, and selects the crushed beans so that they can pass through the perforated plate 12 to the extraction section IO. The time is determined according to the number of cups set by the switch panel 20, thereby reducing idle rotation of the motor 3.

Next, the water in the water tank is guided to the water heating device 8, where the heated and boiling water is heated and boiled through the hot water supply port 9 into the extraction section 1.
The coffee is extracted by pouring it over the ground beans. At this time, the paper filter 14 disposed at the bottom of the extractor 10 is used.

Fine powder is prevented from falling into the server 11, and clear coffee can be obtained. Furthermore, cleaning up the beans after extraction can be done easily by simply pinching the paper filter 14 and throwing it away.

Next, Table 1 shows the additional roasting conditions, changes in the beans, and characteristics of the coffee extract when additional roasting was performed using commercially available light to medium roasted beans.

The heating time is set to 200°C using the bean heating device 5.
The zero weight loss rate, which indicates the time (minutes) for heating in a temperature-controlled environment, indicates the degree of weight change in percent after additional roasting when 40 g of beans are used for five people, for example. The color of the beans is determined by grinding the beans and measuring them with a color difference meter.
The color is indicated by L (lightness), and the larger L is, the greater the brightness is. When the beans are additionally roasted, the beans turn black, and the degree of additional roasting of the beans can be determined by the degree to which the L value decreases.

In the characteristics of coffee extract, the concentration is 5
0cc, but 30g was taken in one pot, and the weight percentage of the residue was dried at 130°C. The degree of coloration is an index for determining the color of extracted coffee, and is determined by diluting the coffee extract five times with a spectrophotometer and using a linear equation.

(Absorbance at 720n) - (Absorbance at 420n) = Coloration Taste intensity is the intensity of each taste felt when drinking coffee, and was evaluated on a five-point scale, with 1 being weak and 5 being strong.

Changes in beans and coffee extract due to additional roasting in Table 1 A in Table 1 is a commercially available roasted coffee bean, and the L value for the color of the bean was 25.5. Using these beans, as additional roasting,
B is one that takes 3 minutes to heat.

The one for 5 minutes was designated as C, and the one for tO was designated as D. The weight change rate of the beans increased as the heating time increased.6 Also, the L value of the beans decreased as the heating time increased, and D had an L value of 20.0, a color closer to black than brown. Became.

The concentration of the extract extracted using a coffee extractor using these beans remains the same at 1.10%, and the concentration of the extract does not change with additional roasting. However, the degree of coloration of the extract increases with the length of additional roasting, and the color of the extracted coffee extract becomes darker. The taste is
C2D has a stronger sense of richness and bitterness, while C and D tend to have a weaker sourness.

In addition, the astringency produced by roasting is stronger in C and D, so even if you use the same A beans, by additionally roasting them, you can enjoy a variety of coffees such as B, C, and D. I understand.

Also, store coffee beans after roasting.

In the additional roasting of this example, there were problems such as the aroma scattering, weakening the aroma, and deteriorating due to moisture absorption. Even with these beans whose aroma has weakened due to storage, by additionally roasting them again, the original aroma of coffee will be regenerated, and by grinding and drinking immediately after roasting, A. B, which was additionally roasted.

The results showed that C and D had a better fragrance.

Effects of the Invention As described above, according to the present invention, a heating device is provided in the bean storage chamber or the grinding chamber of the coffee extractor, and by additionally roasting commercially available roasted beans under desired conditions, You can now create beans with different roasting degrees from a single bean and extract coffee automatically, allowing you to enjoy diversifying your coffee options.

Additionally, even beans whose aroma has deteriorated due to storage can be re-roasted by additional roasting.

It was originally said that coffee beans taste better when drunk immediately after roasting, and this can be easily achieved at home.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of a coffee brewer showing an embodiment of the present invention, and FIG. 2 is an external view of a switch panel. 1... Bean storage room, 2... Cutter, 3... Motor, 5... Bean heating device, 6... Temperature detector, 7...
Coffee extractor main body, 8... Water heating device, 9... Hot water supply port, 10... Extraction section, 11... Server, 12.
... Porous plate, 13... Lid, 14... Paper filter, 20... Switch panel. Agent Yoshihiro Morimoto Figure 1 2-η-'9- II-Guper 3・-L-Yu lz・°Perforated plate 5-=notni placement
14-'e-)"e-7474ri6-・ warm71 support device 9・-#10

Claims (1)

[Claims] 1. A coffee extractor that is equipped with a bean heating device in the bean storage chamber or grinding chamber, and that enables coffee extraction by additionally roasting commercially available roasted beans.