KR101472307B1 - A method of the made of coffee - Google Patents

Abstract

The present invention relates to a method for producing coffee, wherein roasted coffee beans are roasted at a temperature of 180 to 235 DEG C for 1 to 3 times to roast the roasted coffee beans at a high temperature for a short time, The aged and aged beans were grinded to a particle size of 0.5 mm and tamped with a weight of 100 g to 300 g. One liter of water was extracted at a flow rate of 3 to 5 seconds, and the extracted liquid was sealed in capsules. ~ 7 days to provide a coffee rich in coffee flavor and aroma.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a process for producing coffee, and more particularly, to a process for roasting coffee beans at a high temperature in a short time, characterized in that the chemical and physical changes of the coffee beans are finished in a short period of time, aroma of liquid coffee beans with the best possible preservation of coffee beans in indoor or outdoor so that you can drink high quality coffee easily without a special coffee extraction mechanism.

Generally, coffee is roasted from coffee beans through roasting, roasting and extraction steps. The roasted coffee beans are roasted by adding heat to the coffee beans, and the coffee beans are pulverized and extracted in various ways. It becomes a coffee with various flavor.

As the cell tissue of the green bean is destroyed when the critical point (physical chemical change occurs) by applying heat to green beans, various components contained in the cell tissue such as fat, sugar, caffeine, organic acid, And the flavor and aroma are expressed.

The reason why various types of coffee with various flavors and aromas are produced from green beans is that the profile of roasted green beans varies in consideration of the origin of green beans and the green bean state.

Generally, the production step of the coffee is a roasting process in which roasters are dried in a roaster by a drying step of a green bean, a primary crack by a primary roasting step (critical point), a secondary crack by a secondary roasting, The detailed steps of the roasting are classified into eight stages such as Light, Cinnamon, Medium, High, City, Fullcity, French, and Italian. Depending on the nature and condition of the bean, or the individuality of the roaster, the roasting method is different.

As shown in Fig. 1, a roasting profile of general prior art is characterized in that the roasted coffee beans roasted are roasted at a temperature of 100 DEG C to 150 DEG C, roasting at a temperature of 200 DEG C to 210 DEG C including a critical temperature of 180 DEG C, When cracks are formed and the secondary cracks are made by roasting at a temperature of 220 ° C to 250 ° C after a rest period of 200 ° C to 210 ° C, the coffee beans are discharged from the roaster through a cooling step. It takes about 25 to 30 minutes to roast coffee from green beans to beans.

The roasting profile of coffee green beans is varied and can not be specified. However, if the roasting time is long, the taste and flavor contained in the coffee bean may be lost. If the roasting is weak, the coffee yield is lower than that of the bean. Also, if the roasting is too strong, the characteristics of the beans may disappear and the quality of the beans may deteriorate.

The roasted beans are grinded, and the extraction yield changes according to the thickness of the beans.

If the extraction yield of coffee is lower than 18%, the optimal ingredient of bean can not be extracted, resulting in a sharp sour taste such as a foot gruel, and at the over-extraction yield of 22%, the bean flavor is produced.

In addition, after grinding the bean grind, tamping is performed with an appropriate weight. When the tamping is performed, the density of the bean is increased so that the water permeation time becomes longer, which leads to over-extraction. When the tamping is too weak, the density of the bean is lowered, It is easy to under-extract. Typical espresso machines should be tamped with a weight of 3 ~ 5kg, and in the case of Dutch coffee, it should be tamped with less than 1kg weight so that the proper yield can be met. Proper yield is an important factor in the flavor and persistence of bean (power of bean) and also influences the shelf life of coffee.

As described above, in the production of coffee, each coffee maker produces its own coffee by a public or private profile.

It is an object of the present invention to provide a coffee making method which is different from the roasting profile of conventional coffee making, and which is manufactured with a new roasting profile.

It is another object of the present invention to provide a method for producing coffee that prevents chemical deformation due to excessive heat by a high-temperature high-speed method that shortens roasting time of coffee to the maximum, and maximizes the characteristics of the bean.

It is a further object of the present invention to provide a roasted coffee bean which has been dried and firstly roasted by a primary roasting, passed through a first pause, passed through a second roaster and a second pausing machine, And a roasting process in which roasted coffee beans are roasted through a third pausing machine to be roasted in a short time of only about 15 minutes.

Hereinafter, the method for producing coffee of the present invention will be described in detail.

The present invention consists of a roasting step of coffee beans, an aging step of the coffee beans, a grinding step of the coffee beans, a tamping and extracting step of the coffee beans, and a capsule sealing and aging step of the coffee. Each of these process steps is similar to that of ordinary coffee production, but the technical profile of each step is a newly developed technique that is completely different from conventional coffee production methods.

The roasting step of the beans of the present invention is roasting the coffee beans by a roaster. Roasting is a high-temperature, high-speed method that shortens time to a maximum.

That is, the roasted coffee beans are put into a roaster and heated at a high temperature so that they can reach a temperature of 180 to 220 ° C in a short time. In the first roasting process where the moisture of the bean is dried to the maximum of 180 ℃ and the temperature of 200 ~ 220 ℃ is reached during the first roasting process, the threshold of the bean is changed from the endothermic state of the bean to the exothermic state, The primary cracks take place.

When the temperature reaches 200 to 220 占 폚 at which the primary crack occurs, the heating is stopped and the primary crack temperature is set to the thermal equilibrium state. The water content of the different bean sprouts is evenly controlled through the first rest period in which the thermal equilibrium state is maintained. After the thermal equilibrium state interval, the first dormant period is over and the temperature of the roaster is lowered.

When the temperature of the roaster reaches the above-mentioned 190 ° C after the first rest period, the roaster is secondarily roasted until the temperature of the roaster reaches 200 ~ 230 ° C of the first crack level. When the temperature of the roaster reaches 200 ~ 230 ° C, , And then the second equilateral phase to 210 캜 is maintained as the thermal equilibrium state continues. After the thermal equilibrium state interval has passed, the temperature of the roaster is lowered and the heat of the bean is cooled.

When the temperature of the roaster reaches 200 캜
The temperature was further raised to 235 ° C. to cause secondary cracking by third roasting. When the temperature reached 235 ° C., the heating was stopped, and then the thermal equilibrium state was maintained. As a result, The beans are completely roasted at this time. After the thermal equilibrium interval of 235 ~ 225 ℃, cool down and then discharge the coffee beans from the roaster.

It takes about 5 minutes from the drying of the beans to the just before the first stoppage through the first roasting and cracking. It takes about 5 minutes from the first pause to the second pause after the second pouring. It takes about 5 minutes from the roaster to release the beans from the roaster, and the roasting phase ends in about 15 minutes.

In the present invention, the physical and chemical changes of the coffee bean tissue are completed in a short time by roasting the coffee beans at a high temperature for a short time, so that the flavor and aroma of the beans can be maximally preserved.

In the aging step of the coffee beans of the present invention, the coffee beans roasted through the roasting step are sufficiently cooled, and left to stand at room temperature for about 2 to 3 days for natural aging.

Through natural aging, sudden changes in physical and chemical components suddenly occur in the cell tissue of bean leaves are stabilized, the odor is removed and the incomplete carbon dioxide gas is removed, and the flavor and aroma of the coffee bean are enriched.

In the grinding step of the coffee beans of the present invention, the above-mentioned natural-aged coffee beans are grinded by a coffee-only grinder.

As already described above, since the extraction yield is changed according to the thickness of the bean balls of the grinding, precise grinding suitable for the roasting strength is required. Generally, the grinding grain size of the coffee bean is suitably between 0.5 and 1.0 mm. If the particle size is larger, the composition and flavor of the coffee are lowered due to under-extraction. If the grain size of the bean is too small and too small, excessive extraction is performed to maintain the taste and flavor .

Originally, roasting intensity, grinding grain size, and contact time of water significantly change the flavor of the beans. The stronger the roasting, the more porous the bean cells and the shorter the extraction time of the beans. Therefore, if the particle size of the pulverization becomes finer, the extraction yield time is accelerated, so that even if the contact time of the constant water is set, the extraction becomes excessive. The limitation of general coffee is that roasting strength of bean, grinding, contact time and temperature of water, extraction yield are not considered.

In the present invention, the grain size of the bean is constantly grasped to 0.5 mm in consideration of the strength of the roasting and the extraction yield, and since the roasting intensity is mid-fold, the contact time of the water can be maintained for 14 to 16 hours Can be kept at a maximum.

The tamping step of the coffee beans of the present invention is a step of adjusting the density of the boney tissue. In the production of coffee, 'tamping' refers to an operation of adjusting the density of coffee bean tissue by pressurizing the coffee bean with a predetermined weight.

As the weight of the tamping is increased, the density of the cell gap of the bean becomes higher and the contact time of the water becomes longer. Therefore, even if the roasting and the grinding are accurate, the extraction yield of the beans increases and the excessive extraction becomes. And the contact time of water is lowered, resulting in under-extraction and a sharp taste.

Theoretically, in the case of espresso, tamping is carried out at a weight of 10 to 13 kg, which is also theoretical and should be adjusted flexibly according to the condition of the bean,

Unlike Espresso, the tasting of Dutch coffee is more sensitive because it takes longer to extract the beans.

In the present invention, the roasting strength of the coffee bean, the grinding granularity, and the extraction time are taken into consideration, and the resultant is subjected to a proper extraction by tamping with a weight of 100 to 300 g.

The extraction rate of water to the beans in order to extract the coffee from the beans and the extraction ratio of the appropriate ratio of the beans are related to each other. The faster the water flow rate, the faster the water penetrates into the tamped coffee beans, and the slower the water flow rate slows down the penetration of the tamped coffee beans. The amount of bean also has a significant influence on the amount of bean sprouts. The more the amount of bean sprouts is, the slower the outflow time of water, and the smaller the amount of bean sprouts is, the faster the outflow time of water.

In general, 150 g of water is placed in 150 g of water and the flow time is 1 second. When this is done, the concentration and concentration of coffee are low and the tannin is increased and the ratio of pyroxenes of the raw liquid is high (low concentration) Persistence of fragrance is low.

In the present invention, the efflux time of 1 liter of water is set to 180g (grinding 0.5mm) of the middle bean ovens to eliminate the flavor and aroma loss of the beans, and the concentration and density of coffee are high and the dilution ratio of coffee is relatively low High concentration) is much more economical and improves the quality of coffee.

The capsule encapsulation and aging of the coffee stock solution of the present invention is carried out by immersing in a sterilized capsule for 14 to 16 hours in water and filtering the resulting coffee stock solution and aging at a temperature of 7 to 10 ° C for 3 to 7 days. Through ripening, the flavor of coffee like wine becomes deep and soft. The coffee capsule that has been aged is shipped as a product,

When you open the capsule, you can easily drink flavorful coffee instantly without a special mechanism for extracting coffee.

In the present invention, the roast is roasted at a high temperature for a short time so that roasting and cracking are performed at a temperature of 220 to 230 ° C by a roaster, and the grain size of the bean is uniformly grinded to about 0.5 mm in consideration of roasting strength and extraction yield Since the coffee beans were tamped with an appropriate weight, the coffee beans could be maintained in contact with the coffee beans for 14 to 16 hours, thereby decreasing the porosity of the bean cells. Thus, there was almost no coffee flavor and aroma loss, The quality of the coffee is further improved.

In addition, since the extracted coffee liquid is sealed in a capsule, it is matured for 3 to 7 days and then shipped. Therefore, there is an effect that the capsule can be opened and the coffee can be easily and conveniently used even without a coffee extracting apparatus.

Figure 1 is a diagram of a roasting profile of a typical coffee bean.
Figure 2 is a roasting profile diagram of a coffee bean of an embodiment of the present invention.

An embodiment of the method for producing coffee of the present invention will be described in detail with reference to the accompanying drawings.

(1) Roasting step of coffee bean

Fig. 2 is a diagram of a profile relating to roasting of the present invention. Fig.

10 liters of coffee beans are put into the roaster and heated at a high speed until the temperature is raised to 180 to 220 DEG C by the electric heating means provided in the roaster.

The moisture of the bean is dried to the maximum at a temperature of 180 ° C to 195 ° C (a to b of FIG. 2), and primary cracking is performed by primary roasting at a temperature of 200 ° C to 220 ° C (bc portion of FIG. 2). This section is the stage of transition from the endothermic state of the bean to the exothermic state. It is a roasting section that passes through the critical point where the physicochemical change of the cell tissue of the bean is made.

When the temperature reaches 200 [deg.] C to 220 [deg.] C at which the primary crack occurs, the first quiescent period (c to d in Fig. 2) in which the thermal equilibrium state is maintained after the heating is stopped is placed. 2), the temperature of the roaster is lowered and the primary cooling zone (d to e in FIG. 2) is kept until the temperature of the initial roasting is reached.

The moisture content of the beans is evenly adjusted through the first pausing period and the cooling period. When the roaster is cooled to about 190 ° C in the primary cooling zone (d to e in FIG. 2), the roaster is heated until reaching a temperature of about 200 to 220 ° C at the primary crack level, e to f). When the second roasting temperature is reached, the heating is stopped, and a second quiescent period (a period from f to g in FIG. 2) in which the thermal equilibrium state of the temperature is maintained is placed. After passing through the thermal equilibrium section (sections f to g in FIG. 2), a second cooling section (g to h sections in FIG. 2) is placed until the temperature drops to about 210 ° C. And the beans are cooled in the cooling section (g to h intervals in Fig. 2).

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When the roaster is lowered to a temperature of about 210 DEG C in the second cooling zone (g to h in FIG. 2), the roaster is heated again until reaching a temperature of 235 DEG C, and the third roasting (h to i- And a tertiary rest period (i to j in Fig. 2) in which the thermal equilibrium state of the temperature is maintained is placed. At this time, the beans are completely roasted. After the thermal equilibrium section (i to j section of FIG. 2) at a temperature of 235 to 225 占 폚, the roaster is cooled in the cooling section (j to k) and the roasting finishes by discharging the coffee beans from the roaster.

It takes about 5 minutes from the drying of the beans to the first equilibrium state through the first roasting, the second roasting after the pausing period, the thermal equilibrium state and the third roasting after passing through the pausing period, And it takes about 5 minutes to discharge the beans from the roaster by quenching after the thermal equilibrium state, and it can be seen from FIG. 2 that the roasting step is completed in about 15 minutes.

(2) Ripening stage of coffee bean

Cool the roasted coffee beans thoroughly and allow to stand for 2 ~ 3 days at room temperature.

Through the above-mentioned natural ripening, suddenly rising physical and chemical components of the beans are stabilized, the odor is removed, and the incomplete carbon dioxide gas is treated to enrich the flavor and aroma of the coffee bean.

(3) Grinding step of coffee bean

The coffee beans that have undergone natural ripening are grinded. The grinding of the bean particles at a constant rate of 0.5mm is carried out in consideration of the strength of the roasting and the extraction yield, and since the roasting intensity is mid-fold, the contact time of the water can be maintained for 14 hours to 16 hours by minimizing the porosity of the beans, .

(4) Tasting and Extraction of Coffee Bean

Taking the roasting strength, grinding time and extraction time of coffee beans into consideration, titration is performed with a weight of 100 to 300 g and titration is carried out. Extract 1 liter of water from the middle of roasted bean 180g (grinding 0.5mm) at 3 ~ 5 seconds.

There is no loss of flavor and aroma of bean, high concentration of coffee and density, low dilution rate of bean, so it is much more economical and quality of coffee is improved.

(5) Capsule sealing and aging step of the stock solution of coffee

14 to 16 hours. The filtered coffee stock solution is placed in a sterilized capsule, sealed, and aged at a temperature of 7 to 10 ° C for 3 to 7 days. Through ripening, the flavor of coffee like wine becomes deep and soft. Coffee capsules that have been aged are shipped as commodities.

Claims (2)

In the method for producing coffee,
The coffee roaster put into the roaster is heated at 180 ° C to 220 ° C and dried at a temperature of 200 ° C to 220 ° C and then the heating is stopped and then the thermally equilibrium state of the temperature is maintained, The first roasting comprising the cracking, the second roaster passing through the first roaster, the heating at the falling temperature of 190 deg. C, the heating is stopped when the temperature reaches 200 ~ 230 deg. C, And a third pausing period wherein the heating is stopped when the temperature reaches 235 DEG C again after the second temperature is lowered at a falling temperature of 210 DEG C through the second pausing period and then the thermal equilibrium state of the temperature is continued, A roasting step of a coffee bean having a third roasting;
Aging a coffee bean aged at room temperature for 2 to 3 days to stabilize ingredients of roasted beans;
A grinding step of grinding the coffee beans uniformly at a depth of 0.5 mm;
A tamping and extracting step of extracting the coffee beans by tumbling the ground beans at a weight of 100 g to 300 g and adding 1 L of water at a flow rate of 3 to 5 seconds;
And a step of aging the coffee stock solution which is sealed in capsules and aged at a temperature of 7 ° C to 10 ° C for 3 to 7 days, the coffee stock solution being precipitated in water for 14 to 16 hours.
The method according to claim 1,
In the roasting step, primary roasting is carried out by heating to a temperature of 200 ° C to 220 ° C within 5 minutes after the start of the roasting operation of coffee bean, followed by primary roasting, heating at 220 ° C to 230 ° C within 5 minutes, Wherein the roasting is carried out at a temperature of 235 캜 within 5 minutes, and roasting is carried out at a temperature within a short time of 15 minutes in which secondary cracking is carried out by third roasting.

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