JPH02305523A - Coffee maker - Google Patents

Abstract

PURPOSE:To enjoy oneself with a variety of coffee types differently roasted from a single sort of beans by furnishing a coffee bean heating device in a bean crushing chamber or at the brewing part to which the grains from the crushing are supplied, pulverize the roasted coffee beans, and then performing roast with the heating device. CONSTITUTION:A key 23 is pushed for different degree of roasting. A key 24 specifies the number of cups for coffee drinking. When preparation is done, a start key 22 is pushed. First a cutter 2 rotates at a high speed of 2000-3000rpm to crush commercially available coffee beans. At this time, the lid is shut, and the crushing time depends upon the conditions determined by entry through the key 24. Current is supplied to a heating device 5 and the heating is performed in accordance with the degree of additional roast. The roasting is controlled chiefly with the heating time, which will for ex. be 1min when shallow, 3min when at medium level, and 5min when deep, and the temp. of the heating device 5 is kept at approx. 200 deg.C using a temp. sensor 6.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a coffee extractor that allows additional roasting of coffee.

2. Description of the Related Art In conventional coffee extractors, commercially available beans are purchased, ground, and then boiled water is supplied to extract coffee. In the coffee extractor, the intensity and degree of roasting of the beans can only be selected by the consumer at the time of purchase, and the coffee extractor does not have a roasting function.

Coffee tastes include those that use lightly roasted coffee beans like American coffee beans, regular medium roasted coffee beans, and deep roasted coffee beans like Italian and French coffee beans. It varies greatly depending on the illuminance.

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

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

In addition, to roast raw beans at a temperature of about 220℃,
The beans must be heated for 30 minutes, but when this happens, there is a problem in 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 the beans at home.

They also suggest additional roasting in the bean state, but it is difficult to raise the temperature evenly to the inside of the beans, and some parts may burn, and the temperature before additional roasting is 20.
There are problems such as it takes a long time to reach the temperature of 0 to 220°C, and the time required before additional heating is long.

Furthermore, it has not been possible to regenerate commercially available roasted and ground beans that have deteriorated due to storage.

The present invention solves the above problems, and allows you to enjoy the diversification of coffee by making beans with different roasts using the same bean, and even beans whose aroma has decreased due to storage can be additionally roasted uniformly and in a short time. The purpose of this invention is to provide a coffee extractor that can generate a good aroma again.

Means for Solving the Problems In order to solve the above problems, the present invention provides a bean heating device in a grinding chamber for grinding coffee beans or in an extraction section to which ground bean particles are supplied, so that the roasted coffee can be heated. A bean heating device is provided in the grinding chamber or extraction chamber where the beans are ground into powder and then roasted using the heating device.

Function: With the above structure, once roasted beans are pulverized into powder and then reheated and roasted for additional roasting, for example, light roasted beans can be turned into medium roasted or deep roasted beans. So, roast the beans to your liking. In this way,
We make a variety of different coffee beans with a single bean attitude,
This can be used to extract coffee, allowing consumers to enjoy diversification of coffee.

Furthermore, beans whose aroma has decreased due to storage can once again generate a good aroma and can be enjoyed deliciously.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a longitudinal section of a coffee extractor showing an embodiment of the present invention. In the figure, 1 is a grinding chamber for storing and grinding coffee beans, and a cutter 2 for grinding the beans is installed at the inner bottom of this grinding chamber 1.
The cutter 2 is connected to a motor 3 via a detachable coupling 4.

In addition, a bean heating device 5 is provided at the outer bottom of the grinding chamber 1,
Furthermore, the temperature of the heating device 5 is 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 section 10, The configuration is such that coffee is extracted in the section 10 and dropped onto the server 11. Furthermore, an opening/closing opening M 12 is provided between the crushing chamber 1 and the extraction section 10, and is closed when the cutter 2 crushes beans, and when supplying the crushed bean particles to the extraction section 10. is open/closed, and 1t12 is open. Reference numeral 13 is a lid of the bean storage chamber, and reference numeral 14 is a paper filter disposed at the bottom of the coffee extraction section 10. FIG. 2 shows the appearance of the switch panel section, and the temperature sensor 6 and bean heating device 5 (not shown) are installed so that the optimum heating conditions can be achieved by selecting the additional roasting course on the switch panel 20. Controlled by a control device.

Next, the operation of the above configuration will be explained.

First, commercially available roasted beans are put into the grinding chamber 1 according to the number of cups of coffee to be drunk, and the lid 13 is closed.

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

Next, using the switch panel 20 shown in FIG. 2, the ON/OFF key 21 is used to determine whether or not to perform additional roasting, and the degree of roasting is determined using the UP and DOWN keys 23. Next, increase the number of cups of coffee you drink.
-DOWN-17-24 key power. When the preparation is completed, the start key 22 is pressed.

First, the cutter 2 rotates at a high speed of 2000 to 3000 rpra to crush commercially available beans. At this time, the lid is closed, and the grinding time increases the number of cups of coffee consumed.
- This is performed according to the conditions manually entered using the DOWN key 24.

Next, the heating device 5 is energized and heated depending on the degree of additional roasting. The heating behavior is mainly controlled by the heating time; for example, the temperature of the heating device 5 is adjusted to approximately 200°C using the temperature sensor 6, such as 1 minute for shallow, 3 minutes for medium, and 5 minutes for deep.
The temperature is controlled to be kept at ℃.

At this time, in order to make the temperature of the beans uniform, the cutter 2 is rotated at a low speed of 30 to 60 rpm and the beans are stirred, so that the illuminance of the beans is averaged.

In the present invention, commercially available beans that have been roasted once are subjected to additional pre-roasting treatment after being pulverized, so that the beans can be roasted uniformly and in a short time. Also, there is no large amount of smoke or bad habits that occur when roasting green beans.

When the roasting of the beans is completed, the opening/closing lid 12 is opened and the cutter 2 rotates to extract the additional roasted beans from the extractor 10.
supply to. Next, the water in the water tank is led to the heating device 8, where the heated and boiling water is supplied by steam pressure from the hot water supply port 9 to the extraction section 10, and is poured over the crushed and additionally roasted beans. Coffee is extracted. At this time, the vapor filter 14 disposed at the bottom of the extraction section 10 allows
Fine powder is prevented from falling into the server 11, and clear coffee can be obtained. Further, cleaning up the beans after extraction can be done easily by simply pinching the paper filter 14 and throwing it away.

Next, Table 1 on the next page shows the conditions before additional roasting, changes in the beans, and characteristics of the coffee extract when commercially available light to medium roasted beans were used for additional roasting.

The heating time indicates the time (minutes) during which the beans are heated while the temperature is controlled by the bean heating device 5 to 200°C. The weight reduction rate indicates the degree of weight change in % before and after additional roasting when 40 g of beans are used for 5 people, for example. The color of the beans is expressed by the brightness of the beans, which is measured using a color difference meter after crushing the beans.The larger L is, the higher the brightness.

When the beans are additionally roasted, the beans turn black, and the additional roasting illumination of the beans is determined based on the degree to which the L value decreases.

In the characteristics of coffee extract, the concentration is expressed as the weight % of the residue obtained by taking 30 g of coffee and drying it at 130°C. The degree of coloration is an index for determining the color of extracted coffee, and the absorbance of coffee extract diluted 5 times with water is measured using a spectrophotometer. ) - Coloring degree Taste intensity is the intensity of each taste felt when drinking coffee, and was evaluated on a 5-point scale from 1 being weak to 5 being strong.

A in Table 1 is commercially available roasted coffee beans, and the L value for the color of the beans was 25.5. Using these beans, after grinding the beans with cutter 2, the beans were additionally roasted for 1 minute (B), 3 minutes (C), 15 minutes (D). In addition, E was obtained by grinding the commercially available beans of A with cutter 2 before and after additional 5 minutes of grinding.

Bean M! The i change rate increased as the heating time increased. The color of the beans also decreased as the heating time increased, and the L value of D was 18.5, which was closer to black than brown.

In addition, in E, which roasted the beans for an additional 5 minutes without crushing them, compared to D and C, the weight change rate of the beans is smaller, the color of the beans is higher, the L value is higher, and it takes more time to roast the beans for an additional 5 minutes. I understand.

Using these beans, the concentration of the extract extracted with a coffee extractor 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 as the time before addition increases, and the color of the extracted coffee extract becomes darker. Regarding the taste, C, D, and E tend to have a strong richness and bitterness, but conversely, C, D, and E tend to have a weak sourness.

In addition, the burnt taste caused by roasting is stronger in C, D, and E, and even if the same A beans are used, by additional roasting, various coffees such as B, C, and D can be produced. I know that I can enjoy it.

In addition, if you store coffee beans before or after roasting, there is a problem that the aroma will scatter and the aroma will become weak (or it will deteriorate due to moisture absorption), so it is best to use them as soon as possible before or after roasting to enjoy delicious coffee. It was a method.

In the additional roasting of this example, even beans whose aroma has weakened due to storage can be roasted again after being crushed.
By regenerating the original aroma of coffee and immediately extracting and drinking it, we found that B, C, and D, which were subjected to additional roasting, had a better aroma than A, which had no additional roasting. .

In the embodiment, the bean heating device 5 is provided at the bottom of the grinding chamber 1, but it may be provided in the extraction section 1o to which ground bean particles are supplied.

Effects of the Invention As described above, according to the present invention, a bean heating device is provided in the grinding chamber or the extraction section, and after grinding commercially available roasted beans, roasting is performed again under desired conditions. Now you can enjoy the diversification of coffee by making beans with different illuminance and extracting coffee.

In addition, even beans whose aroma has deteriorated due to storage can be re-roasted by additional roasting, so it is now possible to easily make coffee beans at home, which is said to be more delicious if you drink them immediately after roasting. This is something that can be achieved.

In addition, since the beans are ground and roasted, the temperature can be raised evenly to the inside of the beans. Moreover, the time before addition can be shortened. In addition, commercially available roasted and ground beans that have deteriorated due to storage can be regenerated.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of a coffee extractor 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.
- Heating device, 6...Temperature detector, 7...Coffee extractor body, 8...Water heating device, 9...Hot water inlet, 10...Brewing section, 11...Server, 20...Switch panel. Name of agent: Patent attorney Shigetaka Awano and 1 other person 1-ryl
2--n 3-mo 9 5- assit device b--a rt custom 51] who 9- introduction 10 10--1 source part n-1-buber 12- interlude l

Claims (1)

[Claims] A bean heating device is provided in the grinding chamber for grinding coffee beans or in the extraction section to which ground bean particles are supplied, and after the roasted coffee beans are ground into powder, they are roasted by the heating device. coffee extractor.