KR102229103B1 - Roasting coffee beans and manufacturing method of the same - Google Patents

Abstract

Disclosed are roasting coffee beans and a production method thereof. A method for producing roasting coffee beans according to the present invention comprises: a drum preheating step (S100); a drum centering step (S200); a raw bean water removal step (S300); a stabilization heat treatment step (S400); a first crack step (S500); a second crack step (S600); and a cooling step (S700). According to the present invention, roasting coffee beans have excellent tastes and flavors.

Description

Roasting coffee beans and manufacturing method of the same

The present invention relates to a method for producing roasted beans, and more particularly, by roasting green coffee beans in a space roasted under a predetermined heat treatment condition using radiant heat and hot air, so that the flavor is excellent without loss of inherent nutrients of the beans. And, in particular, it relates to a method of roasting green coffee beans that enables a multi-stage heat treatment process to be carried out in a relatively simple and short time so that it can be easily applied industrially.

Roasting of green coffee beans refers to the process of making coffee beans by heat treatment of green coffee beans.Green coffee beans themselves do not have any taste or scent, but through this roasting process, the cell structure of green coffee beans is As it is destroyed, fat, sugar, acid, and caffeine are activated and released to the outside to obtain roasted beans. In this roasting operation, it is important not only the health and mental status of the roaster as a worker, but also the inspection of the machine before roasting.

For example, before roasting, check the operation of the roasting machine, and check the tools necessary for roasting. In other words, the roaster sets the angle and position to know the exact color of the green beans in which the roasting process is in progress, as well as the preliminary preparation process that always pays attention to the repetitive practice and the process before and after roasting so that each work operation does not miss a certain timing. Preparing for accident prevention and efficiency by carefully selecting the correct location to perform, checking the location of the check rod, and paying attention to the movement line, and preparing the amount of green beans and green beans for roasting. A journal preparation process is performed to record the coffee name, amount of roasting, purpose of use, and roasting status.

The specific work order is as follows. First, prepare the green beans, then operate the drum, ignite the burner, adjust the damper, and check the coffee bean outlet of the roasting machine. Then, put the green beans in the hopper, confirm that the preheating is over, and start roasting in earnest. Thereafter, a predetermined primary roasting is started, the green bean inlet is closed and the secondary green beans are put into the hopper, and the roasting progress is visually checked with a confirmation window or a spoon while controlling the heating power of the roasting. Through these visual results, if necessary, heat power and dampers are operated during roasting, the cooler is operated, the circulation of the cooling air is closed, and the final primary roasting is completed. Then, the first roasted beans are quickly opened at the outlet, and at the same time, the condition in the cooler is reviewed and recorded in the work log. After checking the flavor and color, which are the results of roasting green coffee beans, record it to readjust the heat power, and prepare for the second green coffee bean input. In the second roasting, the thermal power and damper adjustments are performed differently in the first roasting process, referring to the results of the first review. The second roasting is the same or similar to the first roasting process. However, when installing an integrated cooling blower, it is better to switch the switching damper to cooling. After the 1st roasting is completed, about 3 minutes later, the 2nd roasting starts. Start the second roasting by inputting the green beans at a predetermined temperature, close the input furnace, and insert the green coffee hopper for the third roasting. Confirm the completion of the secondary roasting cooling, discharge the roasting from the cooler, and check the condition again. The 3rd roasting is also performed in the same or similar to the 1st and 2nd roasting processes.

However, such a conventional roasting method is not suitable for mass production due to the complexity of the process, and the flavor may vary greatly depending on the know-how of each roaster. It interferes with production.

In order to solve this problem, Patent Document 0001 describes a temperature of 200 to 220°C in a state in which the green coffee beans and the far-infrared radiator are in contact with 50 to 500 parts by weight of a far-infrared radiator for 100 parts by weight of green coffee beans in the roasting space. The green coffee beans and the far-infrared radiator are roasted by heating and mixing for 4 to 30 minutes, but the order of inputting the green coffee beans and the far-infrared radiator is, before preheating or heating the roasted space, the far-infrared radiator is first introduced, and then the space to be roasted through preheating or heating is 200 to Put the green coffee beans while maintaining the temperature at 220℃, or put the green coffee beans first while preheating or heating the roasting space to a temperature of 200 ~ 220℃, and the far-infrared radiator 200 ~ 220 in a separate heating device. After heating to °C, it is put into the place where green coffee beans were put, and the far-infrared ray emitter has a particle size of 8 to 325 mesh, ocher, elvan, graphite, jade, charcoal, glass, synthetic resins, sand, silicon oxide (SiO2). ), alumina (Al2O3), manganese oxide (MnO2), magnesia (MgO), chromium oxide (Cr2O3), iron oxide (Fe2O3), cobalt oxide (CoO), copper oxide (CuO), zirconia (ZrO2), zircon (ZrO2SiO2) ), Select one or more of titania (TiO2), silicon carbide (SiC), carbon, silicon nitride (Si3N4), clay, kaolin, cordierite, mullite, There is a description of a method of roasting green coffee beans, which is characterized in that they are used in combination.

However, Patent Document 0001 above uses ocher, chromium, and cobalt as a far-infrared ray emitter, so there is a problem that roasted beans are stained with foreign substances and contamination occurs, and metals such as chromium and cobalt are in a chemically reactive state. I have the potential to be toxic to the environment. In addition, Patent Document 0001 has a problem that the roasted flavor is deteriorated because it is performed at once at a temperature of 200 to 220°C for roasting green coffee beans.Since it is heated for 4 to 30 minutes, the burnt taste of the coffee becomes strong due to the excessive holding time, resulting in consumer dissatisfaction. This is an increasing situation.

Patent Document 0001: Korean Patent Registration No. 10-1349717 (Name of invention: Roasting method of green coffee beans)

The present invention is to solve the above-described problems, supplying radiant heat and hot air under predetermined heat treatment conditions into a space to be roasted, and performing a specialized step-by-step process to provide roasted beans having excellent taste and flavor, and a manufacturing method thereof. Make it a technical task.

The manufacturing method includes a drum preheating step of preheating the drum by supplying radiant heat and hot air through a burner that mixes and burns fuel with air while rotating the drum into which green beans are injected, and a damper that controls the amount of air supplied from the outside. ); Drum emphasis step (S200) in which the green beans are put into the preheated drum and the internal temperature of the drum is rapidly decreased by the input green beans; A green bean moisture removal step (S300) of removing moisture from the green beans by supplying radiant heat and hot air to the input green beans while maintaining the burner's thermal power; A stabilizing heat treatment step (S400) of preventing a rapid increase in the internal temperature of the drum by supplying radiant heat and hot air while reducing the thermal power of the burner in the step of removing water from the green beans (S300); A first crack step (S500) of roasting the heat-treated green beans by supplying radiant heat and hot air while reducing the thermal power of the burner in the stabilizing heat treatment step (S400) to generate a first crack; A second cracking step of generating secondary cracks by roasting the first cracked green beans by supplying radiant heat and hot air while maintaining the thermal power of the burner (S600); And a cooling step (S700) of discharging and cooling the second cracked green beans to obtain roasted beans.

In the roasting bean manufacturing method according to an embodiment of the present invention, in the first cracking step (S500), the first crack is generated by applying radiant heat of 200 to 210°C and hot air of 255 to 256°C, and the 2 The secondary crack step (S600) is characterized in that the secondary crack is generated by applying radiant heat of 210 to 220°C and hot air of 255 to 260°C.

In the roasting bean manufacturing method according to an embodiment of the present invention, in the step of removing moisture from the green beans (S300), a heating rate of radiant heat is 18 to 19° C./min, and the stabilizing heat treatment step (S400), a rate of increasing temperature of radiant heat Is 8 to 9 ℃ / min, in the first crack step (S500) and the second crack step (S600), the heating rate of the radiant heat is characterized in that 10 to 11 ℃ / min.

In the method for producing roasted beans according to an embodiment of the present invention, the variety of the green beans is Arabica, the water content is 9.5 to 9.7% by weight, the density is characterized in that 1.3 to 1.4 g/cm3.

In the roasting bean manufacturing method according to an embodiment of the present invention, the first cracking step (S500) is characterized in that the sum of the LMP values described in Equations 1 and 2 is 18240 to 18745.

[Equation 1]

LMP = (T1 + 273)×(20 + Log(t1))

(In Equation 1, T1 is the temperature (℃) of radiant heat supplied to the inside of the drum, and t1 is the holding time (Hr))

[Equation 2]

LMP = (T2 + 273)×(20 + Log(t2))

(In Equation 2, T2 is the temperature (℃) of hot air supplied to the inside of the drum, and t2 is the holding time (Hr))

In addition, the present invention includes roasted beans manufactured by the roasting bean manufacturing method described above.

The roasting beans and their manufacturing method according to the present invention described above include a series of heat treatment steps described above, so that the heat treatment process can be quickly and easily executed in terms of the process, thereby reducing cost and improving industrial usability, and has excellent flavor. It has the advantage of maintaining uniform quality.

In addition, the present invention has the advantage of largely preventing the loss of soluble components that may occur in the step of removing moisture after the conventional green beans are added.

1 is a flowchart illustrating a method of manufacturing roasted beans according to an embodiment of the present invention.
2 is a real photograph showing a roasting machine and roasted beans for performing the roasting bean manufacturing method according to an embodiment of the present invention.
3 is a graph showing a heat treatment profile of a method for producing roasted beans according to an embodiment of the present invention.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes may be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It is to be understood that all changes, equivalents, or substitutes to the embodiments are included in the scope of the rights.

Specific structural or functional descriptions of the embodiments are disclosed for the purpose of illustration only, and may be changed and implemented in various forms. Accordingly, the embodiments are not limited to a specific disclosure form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical idea.

Although terms such as first or second may be used to describe various components, these terms should be interpreted only for the purpose of distinguishing one component from other components. For example, a first component may be referred to as a second component, and similarly, a second component may be referred to as a first component.

When a component is referred to as being "connected" to another component, it is to be understood that it may be directly connected or connected to the other component, but other components may exist in the middle.

The terms used in the examples are used for illustrative purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present specification, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features. It is to be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof does not preclude in advance.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiment belongs. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in the present application. Does not.

In addition, in the description with reference to the accompanying drawings, the same reference numerals are assigned to the same components regardless of the reference numerals, and redundant descriptions thereof will be omitted. In describing the embodiments, when it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the embodiments, the detailed description thereof will be omitted.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms different from each other, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the technical field to which the present invention belongs. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein including technical or scientific terms are the same as those generally understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning Is not interpreted as.

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are exemplary, and thus the present invention is not limited to the illustrated matters. In addition, in describing the present invention, when it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. When'include','have','consists of' and the like mentioned in the present specification are used, other parts may be added unless'only' is used. In the case of expressing the constituent elements in the singular, it includes the case of including the plural unless specifically stated otherwise.

In interpreting the constituent elements, it is interpreted as including an error range even if there is no explicit description.

In the case of a description of the positional relationship, for example, if the positional relationship of two parts is described as'upper','upper of','lower of','next to','right' Or, unless'direct' is used, one or more other parts may be located between the two parts.

When an element or layer is referred to as “on” another element or layer, it includes all cases where another layer or other element is interposed directly on or in the middle of another element. The same reference numerals refer to the same elements throughout the specification.

The size and thickness of each component shown in the drawings are illustrated for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated component.

Each of the features of the various embodiments of the present invention may be partially or entirely combined or combined with each other, and as a person skilled in the art can fully understand, technically various interlocking and driving are possible, and each of the embodiments may be independently implemented with respect to each other. It may be possible to do it together in a related relationship

1 is a process flow chart of a method for producing roasted beans according to an embodiment of the present invention, and FIG. 2 is a real photograph showing a roasting machine and roasted beans for performing the method for producing roasted beans according to an embodiment of the present invention. .

As shown in Figure 1, the roasting bean manufacturing method according to an embodiment of the present invention includes a drum preheating step (S100), a drum focus step (S200), a green bean moisture removal step (S300), a stabilizing heat treatment step (S400), 1 It includes a primary crack step (S500), a secondary crack step (S600) and a cooling step (S700).

Each of the steps S100 to S700 according to the present invention will be described in detail, in the drum preheating step (S100), a burner that mixes and burns fuel with air while rotating the drum into which green beans are injected, and controls the amount of air supplied from the outside. This is the step of preheating the drum by supplying radiant heat and hot air through a damper.

In the drum preheating step (S100), hot air of about 240 to 260°C may be supplied while maintaining the thermal power of the burner to the maximum, and the temperature inside the drum, that is, radiant heat may be maintained at 175 to 185°C. In addition, during the drum preheating step (S100), the damper is opened by 30 to 50% so that a certain amount of hot air is supplied, and the drum rotation speed may be 40 to 60 times per minute.

Next, the drum emphasis step (S200) is a step in which green beans are introduced into the drum preheated in the drum preheating step (S100), and the internal temperature of the drum is rapidly decreased by the input green beans.

In the drum emphasis step (S200), the variety of green beans may be Arabica, the water content of the green beans may be 9.5 to 9.7% by weight, and the density may be 1.3 to 1.4 g/cm3. The variety, water content, and density of these green beans are desirable to achieve the object of the present invention.

Next, the green bean moisture removal step (S300) is a step of removing moisture from the green beans by supplying radiant heat and hot air while maintaining the thermal power of the burner to the green beans inputted in the drum emphasis step (S200).

In the step of removing moisture from the green beans (S300), a heating rate of radiant heat may be 18 to 19°C/min.

Next, in the stabilization heat treatment step (S400), the internal temperature of the drum is reduced by supplying radiant heat and hot air while reducing the thermal power of the burner of the green bean moisture removal step (S300) to reduce the green beans dried in the green bean moisture removal step (S300). This is the step to prevent a sudden rise.

In the stabilization heat treatment step (S400), the heating rate of radiant heat may be 8 to 9°C/min. In the stabilization heat treatment step (S400), if the heating rate of the radiant heat exceeds 9° C./min, soluble components that may occur in the conventional step of removing moisture after adding green beans occurs largely.

In addition, in the stabilization heat treatment step (S400), if the heating rate of the radiant heat is less than 8°C/min, the time of the roasting process is lengthened to reduce the efficiency, and the heat energy supplied to the beans becomes insufficient, and the first crack to be described later. In step S500, there is a problem that cracks are not sufficiently generated, and as a result, the flavor of roasted beans may decrease.

Next, in the first cracking step (S500), the green beans heat-treated in the stabilizing heat treatment step (S400) are roasted by supplying radiant heat and hot air while reducing the thermal power of the burner in the stabilizing heat treatment step (S400) to prevent the first crack. This is the step of generating.

In detail, during the first cracking step (S500), it is characterized in that the first crack is generated by applying radiant heat of 200 to 210°C and hot air of 255 to 256°C to the green beans.

In the first cracking step (S500), if the temperature of radiant heat is less than 200°C, the flavor of the final roasted beans decreases, and if it exceeds 210°C, the strength of the final roasted beans decreases.

In addition, when the temperature of the hot air in the first cracking step (S500) is less than 255°C, the flavor of the final roasted beans decreases, and when it exceeds 256°C, the burnt taste of the final roasted beans becomes strong and the strength decreases.

Next, the second cracking step (S600) is by supplying radiant heat and hot air while maintaining the thermal power of the burner the same as the first cracking step (S500) to the green beans that were first cracked in the first cracking step (S500). This is the step of generating secondary cracks by roasting.

In detail, during the second cracking step (S600), it is characterized in generating secondary cracks by applying radiant heat of 210 to 220°C and hot air of 255 to 260°C to the green beans.

In the second cracking step (S600), if the temperature of the radiant heat is less than 210°C, the flavor of the final roasted beans decreases, and if it exceeds 220°C, the strength of the final roasted beans decreases.

In addition, when the temperature of the hot air in the first cracking step (S500) is less than 255°C, the flavor of the final roasted beans decreases, and when it exceeds 260°C, the burnt taste of the final roasted beans becomes strong and the strength decreases.

Finally, the cooling step (S700) is a step of discharging and cooling the green beans second cracked in the second cracking step (S600) to obtain roasted beans.

In the cooling step (S700), the discharged green beans may be forcibly cooled through a fan and a stirrer at room temperature.

As such, the roasting bean manufacturing method according to an embodiment of the present invention includes the above-described drum preheating step (S100); Drum emphasis step (S200); Green bean moisture removal step (S300); Stabilization heat treatment step (S400); The first crack step (S500); The second crack step (S600); And cooling step (S700); By including, the heat treatment time can be significantly shortened so as to prevent the loss of soluble components of green coffee even in a short heat treatment time, and to quickly and easily execute the heat treatment process to reduce cost and increase industrial usability. In addition, it has the advantage of being able to manufacture roasted beans that have excellent flavor and can easily maintain uniform quality.

In addition, in the roasting bean manufacturing method according to an embodiment of the present invention, the first cracking step (S500) is characterized in that the sum of the LMP values described in Equations 1 and 2 is 18240 to 18745.

[Equation 1] LMP = (T1 + 273)×(20 + Log(t1))

(In Equation 1, T1 is the temperature (℃) of radiant heat supplied to the inside of the drum, and t1 is the holding time (Hr))

[Equation 2] LMP = (T2 + 273)×(20 + Log(t2))

(In Equation 2, T2 is the temperature (℃) of hot air supplied to the inside of the drum, and t2 is the holding time (Hr))

In detail, if the sum of the LMP values described in Equations 1 and 2 is less than 18240 during the first cracking step (S500), there is a problem that the flavor of the final roasted beans is lowered, and the LMP values described in Equations 1 and 2 If the sum exceeds 18745, there is a problem in that the final roasted beans have a strong burnt taste and decrease in strength.

In addition, the present invention includes roasted beans manufactured by the roasting bean manufacturing method described above.

As shown in FIG. 2, it can be seen that the roasted beans produced by the roasting bean manufacturing method described above have been well roasted, have a good coffee color, and have a certain strength that is not easily crushed even when touched. .

Hereinafter, the present invention will be described in detail through examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention by these examples.

[Example 1]

The heat treatment profile according to Example 1 is shown in FIG. 3. Referring to Fig. 3, the method of manufacturing roasted beans according to Example 1 will be described in detail. First, the damper is fixed in an upper (gisen) state to stabilize the convective flow inside the drum, and the optimum conditions are created when green coffee beans are added. In order to do so, hot air was supplied to the inside of the burner with the output of the burner at 100%, and the temperature inside the drum was maintained at 180°C (S100). 3600 g of the green beans listed in Table 1 below were added to the preheated drum, and the internal temperature of the drum was rapidly reduced to about 80° C. by the added green beans (S200). Thereafter, hot air of 233 to 245 ℃ was applied to the added green coffee beans by maintaining the thermal power of the burner at 100%, and the radiant heat inside the drum was sequentially added at 95, 110, 135, 152 ℃ at a heating rate of 18.4 ℃/min, and the moisture of the green beans was added. It was removed (S300). Then, the dried green beans were maintained at 70% and 40% of the burner's thermal power, respectively, and hot air of 249 ~ 251 ℃ was applied to the inside of the burner, and the radiant heat inside the drum was 158, 168, 175, 186 ℃ at a heating rate of 9.5 ℃/min. Stabilization heat treatment sequentially applied to was performed (S400). Next, the green beans subjected to the stabilization heat treatment were heated at 10% by applying hot air of 255℃ to the inside of the burner, and radiant heat inside the drum was sequentially applied at 190 and 210℃ at a heating rate of 10.5℃/min. A car crack was generated (S500). Thereafter, a secondary crack was generated by applying hot air of 259° C. to the first cracked green beans while maintaining the thermal power of the burner at 10%, and applying radiant heat inside the drum to 216° C. at a heating rate of 10.5° C./min (S600). Finally, the second cracked green beans were discharged and forced to cool through air to obtain final roasted beans (S700).

Green Bean Information Green bean Arabica Processing method Washed Storage period 8 months Water content (%) 9.59 Density (g/cm3) 1.380

[Comparative Example 1]

It was carried out in the same manner as in Example 1, except that the second crack step (S600) was not performed.

[Comparative Example 2]

It was carried out in the same manner as in Example 1, except that the stabilization heat treatment step (S400) was not performed.

[Example 2]

In the first crack step (S500), by applying hot air of 255 ℃ and radiant heat of 200 ℃ for 1 minute, the same as in Example 1 except that the sum of the LMP values described in Equations 1 and 2 is 18240 Was carried out.

[Example 3]

In the first cracking step (S500), by applying hot air of 256°C and radiant heat of 210°C for 2 minutes, the same as in Example 1, except that the sum of the LMP values described in Equations 1 and 2 is 18745. Was carried out.

[Comparative Example 3]

In the first cracking step (S500), by applying hot air of 255°C and radiant heat of 200°C for 40 seconds, the same as in Example 1, except that the sum of the LMP values described in Equations 1 and 2 is 18064. Was carried out.

[Comparative Example 4]

In the first cracking step (S500), by applying hot air of 256°C and radiant heat of 210°C for 3 minutes, the same as in Example 1, except that the sum of the LMP values described in Equations 1 and 2 is 18923. Was carried out.

[Evaluation Example 1]

The roasted beans produced by the roasting beans manufacturing method according to the above Examples and Comparative Examples are pulverized to form coffee powder, and a sensory test is conducted after preparing coffee for beverages using 120 ml of water per 10 g of coffee powder. In order to maintain, a sensory test was performed by allowing 20 panelists of various ages and genders to drink. A total of 20 participants consisted of 10 men and 10 women, and 10 people in their 20s (male: 5 people, female: 5 people), the main consumers of coffee, 12 people in their 30s (male: 6 people, Female: 6 people) and 40s 8 people (male: 4 people, female: 4 people).

Each of the 20 panelists consumed coffee using roasted beans prepared by the method of Examples 1 to 3 and coffee using roasted beans prepared by the method of Comparative Examples 1 to 4, respectively, and the sensory test results were obtained by a 7-point scale method. In order to maintain objectivity, whether the coffee was according to Examples 1 to 3 or Comparative Examples 1 to 4 was not indicated. In addition, the results were derived by averaging the sensory test results, and the sensory test results are listed in [Table 2] below.

Aroma Taste Sue Hanhyang
(Nutty) Unidirectional
(Sweetness) Rough scent
(Harsh) Rubber bullet
(Rubbery) bitterness
(Bitterness) Sour taste
(Sourness) sweetness
(Sweetness) Astringent taste
(Astringency) Example 1 5.89 4.85 4.45 3.74 4.92 3.64 3.02 4.01 Comparative Example 1 4.93 3.08 5.05 4.91 5.44 3.36 2.12 4.25 Comparative Example 2 4.14 2.46 5.57 5.29 6.27 3.29 2.07 4.65 Example 2 6.17 4.95 4.11 3.78 3.22 6.44 3.92 2.61 Example 3 6.13 4.89 4.18 3.82 3.63 6.67 3.87 2.64 Comparative Example 3 5.01 3.64 4.47 4.25 4.53 5.07 2.87 3.47 Comparative Example 4 4.47 3.41 5.65 5.51 4.21 4.08 3.05 4.11

As shown in Table 2, the coffee using roasting beans according to Example 1 is the coffee using roasting beans without performing the second cracking step (S600) of Comparative Example 1 and the stabilization heat treatment step of Comparative Example 2 (S400). Compared to coffee using roasted beans without performing (), fragrant aroma, sweet aroma, sweet and sour taste, which are positive factors for flavor quality, increased, and negative coarse aroma, rubber burnt, bitter taste, and astringent taste decreased. .

In addition, coffee using roasted beans according to Examples 2 and 3 increased more fragrant aroma, sweet aroma, sweet taste, and sour taste than that of Example 1. On the other hand, coffee using roasted beans according to Comparative Examples 2 and 3 has rather reduced fragrant aroma, sweet aroma, sweet and sour taste, and negative coarse aroma, rubber burnt, bitter taste, and astringent taste increase. I did.

[Evaluation Example 2]

In the evaluation example, the roasted beans according to Example 2 and the roasted beans according to Comparative Example 4 having excellent flavor were observed under an electron microscope. As a result, it was confirmed that the roasted beans according to Example 2 had a more uniform pore shape, a large number of pores, and a uniform thickness of the pore wall surface. On the other hand, it was found that the roasted beans according to Comparative Example 4 had a non-uniform pore shape and a poorly formed pore wall, and thus had a problem in strength.

As such, the roasting bean manufacturing method according to an embodiment of the present invention includes the above-described drum preheating step (S100); Drum emphasis step (S200); Green bean moisture removal step (S300); Stabilization heat treatment step (S400); The first crack step (S500); The second crack step (S600); And a cooling step (S700); and, in the first cracking step (S500), a first crack is generated by applying radiant heat of 200 to 210°C and hot air of 255 to 256°C, and the second cracking step ( In S600), by applying radiant heat of 210 to 220°C and hot air of 255 to 260°C to generate secondary cracks, the loss of soluble components of green beans is prevented even in a short heat treatment time, and the heat treatment process is performed quickly and easily, resulting in cost. The heat treatment time can be remarkably shortened so as to increase the savings and industrial usability, and the strength is excellent in the flavor, the uniform quality can be easily maintained, and the internal pore structure is uniformly formed for easy storage and extraction. It has the advantage of producing good roasted beans.

Although the embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and various modifications may be made without departing from the spirit of the present invention. . Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects. The scope of protection of the present invention should be interpreted by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Therefore, other implementations, other embodiments, and claims and equivalents fall within the scope of the following claims.

Claims (3)

As a roasting bean manufacturing method,
The drum is preheated to 175 to 185°C by supplying radiant heat and hot air of 240 to 260°C through a burner that mixes and burns fuel with air while rotating the drum into which green beans are placed and a damper that controls the amount of air supplied from the outside. A drum preheating step (S100);
A drum emphasis step (S200) in which green Arabica beans having a water content of 9.5 to 9.7% by weight and ^{a density of 1.3 to 1.4 g/cm 3} are added to the preheated drum, and the internal temperature of the drum is rapidly decreased by the added green beans (S200);
A green bean moisture removal step (S300) of removing moisture from the green beans by supplying radiant heat and hot air to the input green beans while maintaining the burner's heat, so that the heating rate of the radiant heat is 18 to 19°C/min;
Stabilization heat treatment step of preventing a rapid increase in the internal temperature of the drum by supplying radiant heat and hot air at a heating rate of 8 to 9° C./min while reducing the dried green coffee beans than the thermal power of the burner of the green bean moisture removal step (S300) (S400);
The first crack step of roasting the heat-treated green beans by supplying radiant heat and hot air at a heating rate of 10 to 11° C./min while reducing the thermal power of the burner in the stabilization heat treatment step (S400) ( S500);
A second cracking step of generating secondary cracks by roasting the first cracked green beans by supplying radiant heat and hot air at a heating rate of 10 to 11° C./min while maintaining the burner's thermal power; And
A cooling step (S700) of discharging and cooling the second cracked green beans to obtain roasted beans (S700); and,
The first cracking step (S500),
First crack is generated by applying radiant heat of 200 to 210°C and hot air of 255 to 256°C,
The second cracking step (S600),
It is characterized by generating secondary cracks by applying radiant heat of 210 to 220°C and hot air of 255 to 260°C,
The first cracking step (S500), characterized in that the sum of the LMP values described in Equation 1 and Equation 2 is 18240 to 18745, roasting beans manufacturing method
[Equation 1]
LMP = (T1 + 273)×(20 + Log(t1))
(In Equation 1, T1 is the temperature (℃) of radiant heat supplied into the drum, and t1 is the holding time (Hr))
[Equation 2]
LMP = (T2 + 273)×(20 + Log(t2))
(In Equation 2, T2 is the temperature (°C) of hot air supplied to the inside of the drum, and t2 is the holding time (Hr)).
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