JPH02227032A - Method for roasting coffee bean or green tea leaf - Google Patents
Method for roasting coffee bean or green tea leafInfo
- Publication number
- JPH02227032A JPH02227032A JP4759389A JP4759389A JPH02227032A JP H02227032 A JPH02227032 A JP H02227032A JP 4759389 A JP4759389 A JP 4759389A JP 4759389 A JP4759389 A JP 4759389A JP H02227032 A JPH02227032 A JP H02227032A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- stones
- tea leaves
- green tea
- roasting
- 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 32
- 244000269722 Thea sinensis Species 0.000 title claims abstract 8
- 238000000034 method Methods 0.000 title claims description 6
- 235000009569 green tea Nutrition 0.000 title abstract 4
- 239000004575 stone Substances 0.000 claims abstract description 51
- 230000005484 gravity Effects 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 2
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Natural products C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229910001679 gibbsite Inorganic materials 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 18
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 4
- 235000013353 coffee beverage Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 239000010453 quartz Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- BTBUEUYNUDRHOZ-UHFFFAOYSA-N Borate Chemical compound [O-]B([O-])[O-] BTBUEUYNUDRHOZ-UHFFFAOYSA-N 0.000 description 1
- 229910021532 Calcite Inorganic materials 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 240000007857 Castanea sativa Species 0.000 description 1
- 235000014037 Castanea sativa Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229910021537 Kernite Inorganic materials 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910001593 boehmite Inorganic materials 0.000 description 1
- WUKWITHWXAAZEY-UHFFFAOYSA-L calcium difluoride Chemical compound [F-].[F-].[Ca+2] WUKWITHWXAAZEY-UHFFFAOYSA-L 0.000 description 1
- 229910001919 chlorite Inorganic materials 0.000 description 1
- 229910052619 chlorite group Inorganic materials 0.000 description 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 229910001610 cryolite Inorganic materials 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000010436 fluorite Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- FAHBNUUHRFUEAI-UHFFFAOYSA-M hydroxidooxidoaluminium Chemical compound O[Al]=O FAHBNUUHRFUEAI-UHFFFAOYSA-M 0.000 description 1
- 229910052745 lead Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
ｌ匪ゑ±！
本発明はコーヒー豆又は茶（はうじ茶）の葉の焙煎方法
に関する。[Detailed description of the invention] 匪え±! The present invention relates to a method for roasting coffee beans or tea leaves.
１汲１ベエコ１濾
従来、コーヒー豆又は茶の葉の焙煎は、ガス・石油等を
燃焼させて、得られた熱風によって焙煎するものや、直
火でやくことが多かった。これらの方法で焙煎すると、
比較的強い熱がコーヒー豆又は茶の葉に当るため、不均
一に焙煎され、表面は焼けても、内部まで火がとおらな
いこともあり、得られた製品にバラツキがあり、でき上
ったコーヒー豆からの抽出液は刺激的な風味であり、又
抽出液濃度が薄いときは、味はうすっぺらく、コクのな
い風味になる欠点があった。Traditionally, coffee beans or tea leaves were roasted using the hot air produced by burning gas or oil, or roasted over an open flame. When roasted using these methods,
Because relatively strong heat hits the coffee beans or tea leaves, they are roasted unevenly, and even though the surface may be burnt, the fire may not penetrate to the inside, resulting in variations in the finished product and poor quality. The extract from the ground coffee beans has a pungent flavor, and when the concentration of the extract is low, the taste is bland and lacks richness.
従来栗、さつまいも等を石の中で焼き、天津甘栗や石焼
きいもとして大衆に親しまれている。Traditionally, chestnuts, sweet potatoes, etc. are roasted in stones and are popular among the public as Amatsu sweet chestnuts and stone-roasted potatoes.
本発明者はコーヒー豆又は茶の葉を石の中で焙煎するこ
とを試みた。しかしコーヒー豆又は茶の葉を石の中で加
熱すると、両者の比重が興なるなめ、加熱中両者は分離
してしまい、均一に焙煎することができなかった。又石
によっては焙煎中石同志がぶつかって砕けたり、軽い石
ではもろくて、例えば石が釜の表面にぶつかって白い粉
体ができ、コーヒー豆又は茶の表面に白いコナがくっつ
いてしまうこともあった。又石が釜にぶつかって釜の表
面を削り取ることもあった。The inventor attempted to roast coffee beans or tea leaves in stones. However, when coffee beans or tea leaves are heated in a stone, the specific gravity of the two increases, causing them to separate during heating, making it impossible to roast them uniformly. Also, depending on the stone, the stones may collide with each other during roasting and break, and lighter stones are brittle, for example, the stones may hit the surface of the pot and form white powder, resulting in white Kona sticking to the surface of the coffee beans or tea. there were. There were also times when stones hit the pot and scraped the surface of the pot.
又まるい石では表面がすべって全体がうまく回転撹拌し
ないことがある。そこで石について各種の実験を行ない
、コーヒー豆又は茶の葉の良好な混合状態、焙煎後の石
の分離、釜の損傷防止のために必要な石の条件を検討し
た。Also, if the stone is round, the surface may slip and the whole stone may not rotate properly. Therefore, various experiments were conducted on stones, and the stone conditions necessary for good mixing of coffee beans or tea leaves, separation of stones after roasting, and prevention of damage to the pot were investigated.
題 を解決 るための手
入手しうる数種の石を種々検討した結果、石のカサ比重
、大きさ及び砕石の形状、硬度が重要なファクターであ
ることを発見した。すなわち特定な値のカサ比重、大き
さ及び硬度で薄片状を有する石の中でコーヒー豆又は茶
の葉をまぜて焙煎すると風味がきわめて卓越した液が得
られることを見出した。As a result of examining several types of stones available on hand to solve this problem, we discovered that the bulk specific gravity and size of the stones, as well as the shape and hardness of the crushed stones are important factors. That is, it has been found that when coffee beans or tea leaves are mixed and roasted in a flaky stone with specific bulk density, size, and hardness, a liquid with an extremely outstanding flavor can be obtained.
本発明は、（ａ）コーヒー豆又は茶の葉と粉砕石とを混
合し、その粉砕石の大部分は１００〜１５０ｇ／１００
ｃｃ 、好ましくは１１０〜１４０ ｇ７１００ ｃｃ
のカサ比重、１０ｍｍ以下、好ましくは５鴎以下の大き
さ及び２〜５．５、好ましくは３〜５の硬度（モース）
を有し、そして
（ｂ） 焙煎釜を動かしながら、粉砕石とコーし豆又
は茶の葉の混合物を撹拌しながら、又はその釜を動かし
そしてその混合物を撹拌しながらその混合物を加熱する
こと
を含むコーヒー豆又は茶の葉の焙煎方法に関する。The present invention includes (a) mixing coffee beans or tea leaves with crushed stones, and the majority of the crushed stones are 100 to 150 g/100 g/100 g/100 g/100 g/100 g/100 g/100 g
cc, preferably 110-140 g7100 cc
bulk specific gravity, size of 10 mm or less, preferably 5 mm or less, and hardness (Mohs) of 2 to 5.5, preferably 3 to 5.
and (b) heating the mixture of grinding stones and coffee beans or tea leaves while moving the roasting pot, or while moving the roasting pot and stirring the mixture; The present invention relates to a method for roasting coffee beans or tea leaves, including:
ユ」しλ詳ＪＪＬ朋
必ずしも必要な要件ではないが、石対コーヒー豆又は茶
の葉の混合重量比は１００ ： ５０〜１００：１００
である。Although it is not a necessary requirement, the mixing weight ratio of stones to coffee beans or tea leaves is 100:50 to 100:100.
It is.
その混合温度はコーヒー豆の場合１６５〜２１５℃が好
ましく、茶の葉の場合１３０〜１４０°Ｃが好ましい６
通常では釜としては回転釜をつかうことが多いが、他の
適当な釜があればそれで良い、焙煎時間は、コーヒー豆
では約３０〜４６分、茶では約５〜１５分位でやき上る
。これは焙煎後のカラで好みによりきめることができる
。焙煎後の石の除去については、２〜４回振動フルイ器
をつかって砕石を分離し、飲用豆又は茶に石の混入しな
い様に分離することができる。The mixing temperature is preferably 165-215°C for coffee beans and 130-140°C for tea leaves6.
Normally, a rotary pot is often used as a pot, but if you have another suitable pot, you can use it.Roasting time is about 30 to 46 minutes for coffee beans, and about 5 to 15 minutes for tea. . This can be determined based on your preference in the color after roasting. To remove stones after roasting, crushed stones can be separated using a vibrating sieve 2 to 4 times to prevent stones from being mixed into drinking beans or tea.
カサ比重が１５０ ｇ／１００ ｃｃ以上になると、コ
ヒー豆又は茶の葉と混合した時、石が下に沈降する。カ
サ比重を１００ ｇ／１００ ｃｃ以下になると、やわ
らかすぎて石と豆又は葉との混合がうまくいがない。When the bulk specific gravity is 150 g/100 cc or more, the stones will settle to the bottom when mixed with coffee beans or tea leaves. If the bulk specific gravity is less than 100 g/100 cc, it will be too soft and the stones will not mix well with beans or leaves.
一般に石はあらゆる形状のものが使用できるが薄片状で
あることが好ましい０石の大きさ １０ ｒｍ以下とは
一粒又は−片の石の最大部分の大きさが１０ｏｕｎ以下
であるということを意味する。１０鴎以上では混合がう
まくできない。In general, stones of any shape can be used, but flaky stones are preferred.The size of a stone is 10 rm or less, which means that the maximum size of a single grain or piece of stone is 10 oun or less. do. If there are more than 10 seaweeds, it will not be possible to mix well.
硬度が２以下では、混合した時、こなごなになりやすい
、硬度が５．５以上では石同志がぶつかって白い粉が形
成される。If the hardness is less than 2, the stones tend to crumble when mixed, and if the hardness is 5.5 or more, the stones will collide with each other and form white powder.
一般に石は天然物であり、Ｃｕ、Ｐｂ、Ｓｎ。Stones are generally natural products, such as Cu, Pb, and Sn.
’Ｃｄ等の重金属又はヒ素が含まれていると、それらが
コーヒー豆又は茶の葉の中に混入すると人体に影響があ
るので、そのような金属を含まない石が好ましい。If coffee beans or tea leaves contain heavy metals such as Cd or arsenic, they may affect the human body, so stones that do not contain such metals are preferred.
一般に下記の石が使用できる。使用できる石の名称を挙
げて見ると次の様である。ギブス石、ブルース石、ベー
ム石、ホウ酸石、チリ硝石、リョウ苫土石、ホタル石、
氷晶石、カーナル石、ルドウイヒ石、カーン石、ゲイ灰
石、スチルプノメνン、緑泥石、蛇紋岩、ゲイニノゲル
石、方解石、苫灰石、アラレ石、小藤石等である。この
中でも蛇紋岩が好ましい。In general, the following stones can be used. The names of stones that can be used are as follows. Gibbs stone, Bruce stone, Boehmite, borate stone, Chili saltpeter, Ryotomado stone, Fluorite,
These include cryolite, carnalite, ludwigite, kernite, geistite, stilpnomen, chlorite, serpentinite, geininogelite, calcite, lomolite, araleite, and dwarfstone. Among these, serpentine is preferred.
以下に本発明の実施例を示す。Examples of the present invention are shown below.
実施例１ （コーヒー豆）
操作１．５ｏｕｎ以下に砕かれた２０ｋｇの蛇紋岩を水
洗し、微粉末、異物を完全に除去する。Example 1 (Coffee beans) Operation 20 kg of serpentinite crushed to 1.5 oun or less was washed with water to completely remove fine powder and foreign matter.
操作２．これを風乾後、加熱釜にて約２２０℃で４〜６
時間加熱する。Operation 2. After air-drying this, heat it in a heating pot at about 220℃ for 4 to 6 minutes.
Heat for an hour.
操作３．コロンビア豆６ ｋｇ、ガテマラ豆６ ｋｇ、
サントス豆４ ｋｇ、ブルーマウンテン豆４ ｋｇを計
量し混合しておく。Operation 3. 6 kg Colombian beans, 6 kg Guatemalan beans,
Weigh and mix 4 kg of Santos beans and 4 kg of Blue Mountain beans.
操作４．撹拌羽根によって混合できる加熱釜中で２で前
処理された石を約１８０〜２００℃に予熱し、３で計量
・混合されたコーヒー豆を釜に投入し、混合・加熱をす
る。撹拌羽根は３０ ｒａｍで回転させた。Operation 4. The stone pretreated in step 2 is preheated to about 180 to 200°C in a heating pot that can be mixed with a stirring blade, and the coffee beans weighed and mixed in step 3 are put into the pot and mixed and heated. The stirring blade was rotated at 30 ram.
操作５．目標の焙煎度に達すると、加熱を止め、加熱釜
から焙煎豆を取り出し、冷風にて室温まで冷却する。Operation 5. When the target degree of roasting is reached, heating is stopped, the roasted beans are removed from the heating pot, and cooled to room temperature with cold air.
操作６．振動フルイ器にかけ、コーヒー豆と石とを分離
する。Operation 6. Pass through a vibrating sieve to separate coffee beans from stones.
完全に分離する前に、再度、振動フルイ器にかけ、焙煎
コーヒー豆を袋につめる。Before they are completely separated, they are passed through the vibrating sieve again and the roasted coffee beans are packed into bags.
実施例２ （茶の葉）
操作１．４鴎以下にくだいた蛇紋岩３ ｋｇをよく水洗
し、異物をのぞく。Example 2 (Tea leaves) Procedure 1. Thoroughly wash 3 kg of serpentinite crushed into 4 pieces with water and remove foreign matter.
操作２．風乾後、回転釜に入れ、約ｉｓｏ’ｃで１時間
加熱する。Operation 2. After air drying, place in a rotary pot and heat at about iso'c for 1 hour.
操作３９番茶（宇治）５ｋｇを釜の中へ入れ、２の蛇紋
岩とよくまぜる。Step 39 Put 5 kg of bancha (Uji) into the pot and mix well with the serpentine from Step 2.
操作４１回転速度は１５ｒｐｎでゆるく釜を回転させつ
１ゆるく加熱し、約５分間加熱・焙煎する。加熱をとめ
る。Step 41 Rotate the pot slowly at a rotation speed of 15 rpm, heat gently, and heat and roast for about 5 minutes. Turn off the heat.
操作５．加熱をとめた後、室温になるまで、よく冷却し
ておく。Operation 5. After stopping the heating, cool well until it reaches room temperature.
操作６．振動フルイ器にかけ、茶と石とを分離する。（
振動フルイ器は、４０メツシユを下のフルイとし、こま
かい石が入らない様に工夫する）
匿１隨ユ
蛇紋石の代りに石英（硬度７）を使用して、実施例１の
操作１〜４に従って実験を行なった４石英同志がぶつか
ってけづれ、コーヒー豆の表面が真白になった。Operation 6. Pass through a vibrating sieve to separate the tea and stones. (
(For the vibrating sieve, use 40 mesh as the lower sieve to prevent small stones from entering.) Using quartz (hardness 7) instead of serpentine, follow steps 1 to 4 of Example 1. According to the experiment, the four quartz comrades collided and kicked, and the surface of the coffee beans turned pure white.
ＬＪ３ロ引 ユ様にくり蛇利石（カサ比重１６０）を使用した。LJ3 lottery I used Yu-sama's Nikkuri Serpenite (cavity specific gravity 160).
その結果コーヒー豆と石との混合はうまくできなかった
。As a result, coffee beans and stones could not be mixed well.
本発明はレギュラーコーヒーは勿論のことインスタント
コーヒーにも適用できる。インスタントコーヒーの製造
操作は次の通りである。The present invention is applicable not only to regular coffee but also to instant coffee. The instant coffee manufacturing operation is as follows.
操作１．上記に記述した要領で、石やきコーし豆をつく
る。Operation 1. Make stone-cooked beans as described above.
操作２１石やきコーヒー豆をグラインドする。Step 21 Grind the stone-roasted coffee beans.
操作３．５本カラムに上記のグラインド・コーヒー（石
焼）豆をつめて、高温高圧で熱水抽出を行う、（抽出効
果は通常よりややゆるい）
操作４．抽出液を常法で凍結濃縮する。Step 3. Fill five columns with the above-mentioned ground coffee (stone-roasted) beans and perform hot water extraction at high temperature and pressure (the extraction effect is a little milder than usual) Step 4. Freeze and concentrate the extract using a conventional method.
操作５．凍結濃縮液を常法でラリーズ・ドライする。Operation 5. The frozen concentrate is rally-dried in a conventional manner.
操作６．この様にして石やきコーヒー（インスタント）
をつくりうる。Operation 6. Stone-grilled coffee (instant)
can be created.
（外４名）(4 other people)
Claims (1)
粉砕石の大部分は１００〜１５０ｇ／１００ｃｃのカサ
比重、１０ｍｍ以下の大きさ及び２〜５．５の硬度（モ
ース）を有し、 （ｂ）焙煎釜を必要に応じて動かしながら、又は撹拌棒
で粉砕石とコーヒー豆又は茶の葉の混合物を撹拌してそ
の混合物を加熱すること を含むコーヒー豆又は茶の葉の焙煎方法。Scope of Claims: (a) Coffee beans or tea leaves and crushed stones are mixed, and most of the crushed stones have a bulk specific gravity of 100 to 150 g/100 cc, a size of 10 mm or less, and a size of 2 to 5.5 g/100 cc. hardness (Mohs), and (b) involves heating the mixture of ground stones and coffee beans or tea leaves by stirring the mixture with grinding stones and coffee beans or tea leaves while moving the roasting pot as necessary or with a stirring rod. A method of roasting coffee beans or tea leaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4759389A JP2809421B2 (en) | 1989-02-28 | 1989-02-28 | Roasting method of coffee beans or tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4759389A JP2809421B2 (en) | 1989-02-28 | 1989-02-28 | Roasting method of coffee beans or tea leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02227032A true JPH02227032A (en) | 1990-09-10 |
| JP2809421B2 JP2809421B2 (en) | 1998-10-08 |
Family
ID=12779547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4759389A Expired - Fee Related JP2809421B2 (en) | 1989-02-28 | 1989-02-28 | Roasting method of coffee beans or tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2809421B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000060670A (en) * | 1999-03-18 | 2000-10-16 | 김준한 | Green Tea Which Contains Nephrite Jade Powder And Process For Preparing Thereof |
-
1989
- 1989-02-28 JP JP4759389A patent/JP2809421B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000060670A (en) * | 1999-03-18 | 2000-10-16 | 김준한 | Green Tea Which Contains Nephrite Jade Powder And Process For Preparing Thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2809421B2 (en) | 1998-10-08 |
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