KR102346288B1 - Method For Processing Coffee Green Beans - Google Patents

Abstract

The present invention relates to a method for processing green coffee beans.
A method of processing green coffee beans according to the present invention comprises: a roasting step of heat-treating non-heat-treated coffee beans; It consists of including; the aging step of putting the heat-treated beans into an elvan stone pottery and then aging them in an aerobic state at room temperature for 4 to 6 days.
According to the present invention, the roasted beans are not aged (steamed) in a wet manner, but are aged in a dry way in an elvan stone pot, so that a smooth throat passage is achieved through aging, and the unique flavor of roasted beans is not lost, thereby increasing public preference. The aging effect can be doubled by adding pure jit powder to the elvan stone pottery, and by roasting using far-infrared rays in the elvan stone pottery where the aging process is performed, the bitter taste of coffee can be reduced and the preference can be increased. Instead, by installing a heater in the lower part of the elvan stone pottery in addition to the far-infrared lamp, it is possible to ensure the homogeneity of the roasting, and by allowing the walnut shell powder to be loaded on the bottom of the pottery for maturation, the preservation period of the wordu is increased, and the taste and flavor can be doubled.

Description

Method For Processing Coffee Green Beans

The present invention relates to a processing method of green coffee beans, and relates to a processing method of green coffee beans in which the coffee beans are roasted and then aged in an elvan stone earthenware so that the throat can feel smooth and clean coffee aroma.

In general, coffee (coffee) is an evergreen shrub belonging to the family Thousands, and is mainly cultivated in tropical climates and a lot of rainfall.

Commercially grown coffee varieties are classified into three main varieties, Arabica, robusta, and liberica, especially Arabica and Robusta.

Such coffee is used as instant coffee or coffee beans, but in recent years, coffee beans are preferred over instant coffee for health and diet.

In order to make coffee beans, green coffee beans are heated with hot heat to roast green coffee beans. Depending on the intensity of the coffee beans, Weak (Extra-Light, Very Light, Light), Medium (Midium Light, Midium, Midium Dark), and Strong (Dark, Very) Dark and Extra-Dark), the lighter the roast, the stronger the sour taste, and the stronger the roast, the stronger the bitter taste.

Coffee is a favorite food, some people enjoy the bitter taste of strong roasted coffee, while others like the sour taste of lightly roasted coffee.

However, roasting is a demanding process that requires specialized techniques, and even for green coffee beans of the same quality, the taste and aroma can vary greatly after roasting depending on individual capabilities. to be.

In particular, there is a limit to differentiating the aroma and taste of coffee by a limited coffee roasting method, and it is difficult to satisfy the various demands of consumers.

Accordingly, efforts have been made to control the aroma and taste of coffee through the aging process after roasting.

As an example, in "Method for producing aged coffee" (Korean Patent Application Laid-Open No. 10-2019-0083380, Patent Document 1), green coffee beans are pressurized and heated to expand, and then washed dry to remove silver skin, After roasting, coffee beans are put into the germanium material inner pot provided inside the water bath, and then the coffee beans are aged and then dried and pulverized by repeating the heating and cooling in the water bath twice.

The Patent Document 1 is characterized in that the roasted coffee beans are substantially steamed in a steam bath, and at this time, efforts have been made to realize a soft taste by limiting the pot to a germanium material.

However, as in Patent Document 1, when the roasted beans are steamed, there is a problem in that the unique flavor of the roasted beans is greatly reduced, thereby greatly reducing the preference for coffee.

In addition, there is a problem in that the inner pot, which is a mineral, is contaminated through continuous contact with moisture, thereby reducing the flavor.

KR 10-2019-0083380 (2019.07.12)

The method of processing green coffee beans of the present invention is to solve the problems that occur in the prior art as described above, and the roasted beans are not aged (steamed) with wet but dried in an elvan stone pot, so that a smooth swallowing through aging is achieved. This is to increase the public's preference by not losing the unique flavor of roasted beans.

In addition, it is intended to double the aging effect by adding Sunjit powder to the elvan stone pottery.

In addition, it is intended to reduce the bitterness of coffee and increase the preference by roasting using far-infrared rays in the elvan stone pottery where the aging process is performed.

In addition, the purpose is to ensure the homogeneity of roasting by installing a heater in the lower part of the elvan stone pottery in addition to the far-infrared lamp.

In addition, it is intended to increase the preservation period of wodo and to double the taste and aroma by making the walnut shell powder loaded on the bottom of the pottery so that it can be aged.

In order to solve the above problems, a method of processing green coffee beans of the present invention includes: a roasting step of heat-treating unheated coffee beans; Aging step of putting the heat-treated beans into an elvan stone pottery and then aging them in an aerobic state at room temperature for 4 to 6 days.

In the above configuration, the elvan stone earthenware is manufactured by mixing and kneading an earthenware composition containing 43% by weight of elvan stone powder, 52% by weight of kaolin, and 3.5% by weight of pure jit with water and then molding it in a heating furnace. .

In addition, in the roasting step, the unheated coffee beans are put into the elvan stone pottery where the aging step is performed, and then, using a far infrared lamp, the beans inside the elvan stone pottery are irradiated with far infrared rays and roasted.

In addition, the elvan stone pottery has a hole formed in the bottom surface, a heater is installed in the bottom, a mesh plate is installed to be spaced apart from the bottom surface, and the coffee beans are loaded on the mesh plate, and then the heater is used It is characterized in that it is roasted by heating the air through the bottom of the mesh plate.

In addition, it is characterized in that the aging step is carried out while loading the walnut shell powder on the bottom surface of the elvan stone pottery.

According to the present invention, the roasted beans are not aged (steamed) in wet but are aged in a dry way in an elvan stone pot, so that a smooth throat passage is achieved through aging and the unique flavor of roasted beans is not lost, thereby increasing public preference. do.

In addition, it is possible to double the aging effect by adding the pure jit powder to the elvan stone pottery.

In addition, it is possible to reduce the bitter taste of coffee by roasting using far-infrared rays in the elvan stone pottery where the aging treatment is made, thereby increasing the preference.

In addition, it is possible to secure the homogeneity of the roasting by installing a heater in the lower part of the elvan stone pottery in addition to the far-infrared lamp.

In addition, by allowing the walnut shell powder to be loaded on the bottom of the pot to ripen, it is possible to increase the storage period of walnuts and to double the taste and aroma.

1 is a photograph showing a state in which beans are aged in an elvan stone pottery in the present invention.
Figure 2 is a partial cut-away perspective view showing another embodiment of the elvan stone pottery in the present invention.

Hereinafter, the processing method of green coffee beans according to the present invention will be described in detail.

1. Roasting stage

Coffee beans that have not been heat treated are heat treated.

Roasting can be performed using a known direct fire type, hot air type, semi-hot air type roaster, etc.

Specifically, after preheating the drum of the roaster by gradually raising the temperature to 200° C., unheated coffee beans, that is, green beans, are put into the drum, and the drum is rotated and heated for 30 minutes to perform the roasting process.

2. Aging stage

After the heat-treated beans are put into an elvan stone pottery, they are aged in an aerobic state at room temperature for 4 to 6 days.

You can use elvan stone pottery that is commercially available.

Quartz Porphyry (麥飯石) is grayish-white andesite, and its components are Ge, SiO2, Al2O3, Fe2O3, CaO, MgO, K2O, NaO, TiO2, P2O5, MnO, TiO2, P2O5, MnO, etc. Since it contains abundant minerals and minerals beneficial to our body, its use is expanding day by day.

Elvan stone has been used a lot since ancient times, but there are records that it was used as an anti-inflammatory agent for various skin diseases, such as filtration media, sore throat, and boils, mainly when refining pills. is shown in

In modern times, using the strong adsorption power of elvan stone, it has been used to adsorb heavy metals such as Cd and Hg, residual chlorine, E. coli, and radioactive materials, and has been used as a raw material for fertilizers because it promotes plant growth.

In addition, it is known that minerals such as Mg, Fe, Mn, Al, Si, Ca contained in elvan are eluted in water to make substances beneficial to the human body.

In particular, elvan is known as a ceramic material that emits a lot of far-infrared rays known to be beneficial to the human body, so it is used for sauna facilities, manufacturing of far-infrared emitters, electromagnetic wave shielding materials, building exterior materials, and the like.

Far-infrared light refers to light with a wavelength of about 5 to 100 μm. Infrared rays in the region close to visible light are classified as near-infrared rays, and those with longer wavelengths are classified as far-infrared rays.

In pottery made with such elvan stone as the main raw material, organic matter and carbonized impurities on the surface of the beans are adsorbed using the unique adsorption power of elvan stone to improve the quality of the coffee beans and reduce the smell of burnt or bitterness caused by carbonization. will give

In addition, it absorbs moisture on the surface of the coffee beans exposed to the air, and prevents mold or deterioration of the beans despite being exposed to the outside.

If the aging period is less than 4 days, a sufficient aging effect cannot be obtained, and if it exceeds 6 days, deterioration of the beans may occur.

At this time, the aging step may be performed while loading the walnut shell powder on the bottom surface of the elvan stone pottery.

The inventor of the present application discovered by chance that the coffee was aged in a state in which the outer shell, which is the hard part of the inner rind of walnut, fell from the tree and was spread on an elvan stone pottery. became

It was common to dispose of the hulls of walnuts, and this makes it possible to recycle the discarded hulls.

In the above configuration, it may be configured such that the Sunjit powder is added to the elvan stone pottery.

Sunjit is a mineral sourced from the Karelia Shunga region of Russia and contains silicate and fullerene as its main components, where fullerene means natural fullerene.

According to the content of fullerene in the pure git, pure git can be divided into normal pure git and elite pure git.

Fullerene, which is contained in a large amount in pure jite, is called a third carbon allotrope because it has a carbon allotrope such as graphite or diamond, but has a structural form different from that of graphite or diamond.

Fullerene has a carbon ring in which carbon (C) atoms are arranged in a pentagon or hexagonal arrangement, and these carbon rings are combined in a substantially spherical (spherical) shape to form a hollow.

The function of fullerene is known to exhibit electromagnetic wave blocking, sterilization, antibacterial, antioxidant, pollutant purification, and antioxidant functions so far.

As a technology for applying Sunjit to pottery, Patent Registration No. 10-1897810 discloses a technique for including Sunjit as a raw material for a glaze composition, but a case of direct application as a raw material for Onggi has not yet been disclosed.

As a result of experimentation at various ratios to manufacture Onggi containing Sunjit and elvan stone, the present applicant mixed and kneaded an earthenware composition containing 43 wt% of elvan stone powder, 52 wt% of kaolin, and 3.5 wt% of Sunjit with water. It was found that the one produced by molding in a heating furnace had the best effect on the taste and aroma of coffee.

If the content of pure jit or elvan stone exceeds the above ratio, there is a problem that the pottery is easily broken even with a small impact when heat is applied to the pot. it won't happen

On the other hand, when Sunjit powder is added to the elvan stone pottery, it is possible to utilize the elvan stone container as a roaster without using a separate roaster.

In this case, it does not break easily even when heat is applied to the elvan stone pottery, and Sunjit and elvan stone affect the coffee beans during the roasting process, thereby doubling the taste and aroma of the beans.

In this case, it is preferable to use a far-infrared lamp rather than a method of directly heating the elvan stone pottery.

A simple method is to install a far-infrared lamp that can irradiate the inside of the pottery.

In this case, the far-infrared lamp installed on the top of the pot irradiates the beans loaded in the elvan stone pottery with far-infrared rays, and the roasting process using infrared light is performed.

However, in this case, if sufficient stirring is not performed during the roasting process, homogeneous quality may not be guaranteed.

As a way to solve this problem, the elvan stone pottery is configured such that a hole is formed in the bottom surface, a heater is installed in the bottom, and a mesh plate is installed to be spaced apart from the bottom surface, and then the coffee beans are placed on the mesh plate After loading, it can be roasted by heating the air through the bottom of the mesh plate using a heater.

In this case, it is possible to roast the beans using the radiant heat of far-infrared rays and the convection phenomenon of air by heating the heater.

In addition, this roasting makes it possible to suppress carbonization of the surface of the beans as much as possible compared to the conventional known roasting technique, thereby making it possible to manufacture better quality beans.

2 shows a preferred example of an elvan stone pottery so that roasting and aging can be performed together.

The pottery shown in the figure has a neck portion 2 formed on the upper portion of the body portion 1, which is convex in the center and has an inner diameter that decreases toward the upper and lower portions, and has a plurality of radially fastening rings on the neck portion 2 (3) is installed, the lower portion of the fastening ring (3) is provided with a circular plate-shaped plate (4) with an open center.

At this time, the plate 4 is preferably composed of a reflecting plate.

A far-infrared lamp 5 is installed at the bottom of the plate 4 and is configured to irradiate far-infrared rays into the inner space of the body 1 .

On the other hand, a hole 1b is formed in the center of the bottom 1a of the body 1 , and a downward protrusion 1c is provided along the periphery around the bottom of the bottom 1a of the body 1 .

In addition, the lower part is open, the upper part is closed, and the cylindrical column member 6 having a plurality of through holes 6a formed on the side wall surface is installed so that the hole 1b and the lower part communicate with each other.

In addition, a loading plate 7 having a mesh structure is installed on the upper portion of the column member 6 , and beans A for roasting and aging are loaded on the loading plate 7 .

On the other hand, the support member (8) is provided in the lower portion of the body portion (1) the circumference of the outer step (8a) and the inner step (8b) is formed to have a double step.

At this time, the inner stepped (8b) is supported in contact with the lower end of the downward protrusion (1c), and the wall where the outer stepped (8a) and the inner stepped (8b) meet is supported in contact with the outer peripheral surface of the downward protrusion (1c).

In addition, a heater 9 is installed in the space surrounded by the lower end of the inner step 8b, as shown, and an air inlet hole ( 8c) is formed.

In the illustrated elvan stone pottery, when the far-infrared lamp 5 is operated while the beans are loaded on the loading plate 7 during the roasting process, the infrared radiation heat is irradiated to the surface of the beans A from the far-infrared lamp 5 .

In addition, when the heater 9 is operated, the air located in the space between the body 1 and the support member 8 is heated due to the heating of the heater 9 and moves upward, and this air passes through the hole 1b. After moving to the inside of the column member 6, it moves to the side through the through hole 6a of the side wall surface of the column member 6, moves to the bottom of the loading plate 7, and then moves upward and is seated on the loading plate 7 The lower part of the coffee bean (A) is heated by convection heat.

At this time, while outdoor air is continuously supplied through the air inlet hole 8c formed in the wall surface of the support member 8, convective heat continuously heats the beans. It heats the lower part of the coffee bean with the low temperature of

On the other hand, when using the elvan stone Onggi having such a structure, coffee can be processed by continuously repeating the roasting and aging.

Specifically, a method of roasting at a low temperature for 1 hour and then aging for 6 hours may be applied.

In addition, even during aging, the heater can be operated at regular intervals of about 6 hours.

In this case, as the air heated by the heater passes through the inside and outside of the pottery at regular intervals, the air circulates inside and outside the pottery smoothly, so that the aging effect can be doubled.

In this case, the air inlet hole 8c may be blocked with tape or the like, if necessary, or a known damper (not shown) may be installed in the air inlet hole 8c to control whether or not air is introduced.

Hereinafter, embodiments of the present invention will be described in detail.

After purchasing and preparing unheated Colombian coffee beans, they roasted them for 30 minutes using a direct-fired roaster, and then put the roasted beans into an elvan stone pottery purchased in the market and aged in an open state at room temperature for 5 days.

The same procedure as in Example 1 was performed, except that the aging process was performed using a separately prepared elvan stone pottery.

The elvan stone pottery was prepared by mixing 43 wt% of elvan stone powder, 52 wt% of kaolin, 3.5 wt% of pure git, and the remaining amount of sodium silicate to prepare an Onggi composition.

The same procedure as in Example 1 was performed, except that the aging process was performed using a separately prepared elvan stone pottery.

The elvan stone pottery was prepared by mixing 43 wt% of elvan stone powder, 51.5 wt% of kaolin, 4.0 wt% of pure git, and the remaining amount of sodium silicate, and then using this composition, elvan stone pottery was directly manufactured.

The same procedure as in Example 1 was performed, except that the aging process was performed using a separately prepared elvan stone pottery.

Elvan stone pottery was prepared by mixing 43 wt% of elvan stone powder, 52.5 wt% of kaolin, 3.0 wt% of pure git, and the remaining amount of sodium silicate to prepare an Onggi composition.

The same procedure as in Example 1 was performed, except that the aging process was performed using a separately prepared elvan stone pottery.

Elvan stone pottery was prepared by mixing 41 wt% of elvan stone powder, 54 wt% of kaolin, 3.5 wt% of pure git, and the remaining amount of sodium silicate, and then using this composition, elvan stone pottery was directly manufactured.

The same procedure as in Example 1 was performed, except that the aging process was performed using a separately prepared elvan stone pottery.

Elvan stone pottery was prepared by mixing 45 wt% of elvan stone powder, 50 wt% of kaolin, 3.5 wt% of pure git, and the remaining amount of sodium silicate to prepare an Onggi composition.

The same procedure as in Example 2, except that walnut shell powder was loaded on the bottom of the pot, and then the aging process was performed.

After mixing 43% by weight of elvan stone powder, 52% by weight of kaolin, 3.5% by weight of pure git, and the remaining amount of sodium silicate to prepare an onggi composition, the elvan stone porcelain was directly manufactured using this composition.

At this time, as shown in Fig. 2, the far-infrared lamp 5 is installed in the upper part of the pottery, the column member 6 is installed inside, and the loading plate 7 is installed in the upper part of the column member 6, A support member equipped with a heater 9 was prepared to be installed in the lower part.

In addition, after loading the same unheated Colombian coffee beans as in Example 1 on the loading plate 7, turn on the far-infrared lamp 5 and the heater 9 so that the far-infrared rays are irradiated to the upper part of the beans, and convection heat is supplied to the lower part and heat-treated for 1 hour.

At this time, as a result of measuring the temperature inside the pottery, it was measured to be 43 ~ 45 ℃.

Then, the power of the far-infrared lamp (5) and the heater (9) were turned off, and the beans were aged in the pot for 5 days.

The same procedure as in Example 8 was repeated, but heating for 30 minutes and aging for 24 hours were repeated 5 times.

The same procedure as in Example 9, except that the walnut shell powder was spread on the bottom of the pot, and heating and aging were repeated 5 times.

Hereinafter, comparative examples to be compared with the examples will be described.

<Comparative Example 1>

After purchasing and preparing unheated Colombian coffee beans, they were roasted for 30 minutes using a direct-fired roaster, and stored in an airtight container without aging.

<Comparative Example 2>

Proceeded in the same manner as in Comparative Example 1, but after roasting, the beans were put into a general pottery, and then aged in an open state at room temperature for 5 days.

<Comparative Example 3>

It proceeded in the same manner as in Comparative Example 1, but after roasting, the beans were put into a commercially available elvan stone pottery, and then aged in an open state at room temperature for 3 days.

<Comparative Example 4>

It proceeded in the same manner as in Comparative Example 1, except that after roasting, the beans were put into a commercially available elvan stone pottery, and then aged in an open state at room temperature for 7 days.

Hereinafter, experimental examples according to Examples and Comparative Examples will be described.

After grinding the processed beans prepared in Examples and Comparative Examples to make coffee powder, extracting it with hot water in a manner using 120 ml of hot water per 10 kg of coffee powder was used to prepare a coffee drink, and then sensory experiments were performed.

<Experimental Example 1> Sensory experiment on taste

A sensory test was performed on the taste of the coffee drinks prepared in Examples and Comparative Examples.

The sensory test was divided into sour, bitter, sweet, astringent, and soft taste and evaluated using a 9-point rating method. Experimental participants were selected as non-lovers who do not prefer coffee drinks through a preliminary survey.

In addition, considering age and gender, 50 males and females in their 20s and 60s were selected for the experiment, 10 for each age group.

Table 1 below shows the results of sensory experiments on taste.

division Sour taste bitter sweet taste bitter taste soft taste Example 1 4.8 4.4 5.3 4.3 5.6 Example 2 3.1 3.3 5.3 3.5 7.2 Example 3 3.7 4.3 5.2 3.3 6.5 Example 4 3.5 3.7 5.4 3.7 6.1 Example 5 3.9 3.9 5.1 3.6 6.6 Example 6 4.1 3.5 5.3 4.1 6.3 Example 7 2.4 2.5 5.3 2.4 7.8 Example 8 2.4 2.4 5.5 2.8 7.8 Example 9 2.5 2.5 5.4 2.5 8.5 Example 10 2.1 1.2 5.6 1.2 8.8 Comparative Example 1 7.4 8.3 2.5 6.7 1.2 Comparative Example 2 6.9 7.8 2.1 6.6 1.5 Comparative Example 3 6.6 7.6 3.2 6.3 2.1 Comparative Example 4 6.3 7.4 3.3 6.2 2.3

Sensory test level (9: very high, 0: very low)

As shown in Experimental Example 1, the comparative examples showed strong sour, bitter, and astringent taste as a whole, whereas sweet and soft taste were low.

On the other hand, in the Examples, when the sour taste, bitter taste, and astringency were little, and the sweet taste was moderately appropriate, the soft taste was high.

In particular, when comparative examples were compared, Examples 1 to 6 were compared to each other, and Example 2, in which pure git powder was added in a specific ratio, was found to be relatively superior.

In addition, when Examples 2 and 7 were compared with each other, it was found that the coffee beverage quality according to Example 7 using the walnut inner shell powder was superior.

Furthermore, it was found that the quality of the cuff beverage was better as the roasting and aging were performed using the pottery shown in FIG. 1 .

<Experimental Example 2> Sensory experiment on fragrance

A sensory test was performed on the taste of the coffee drinks prepared in Examples and Comparative Examples.

The sensory test was evaluated using a 9-point rating method for floral scent, sweet scent, and burnt smell. Participants in the experiment were selected as non-lovers who do not prefer coffee drinks through a preliminary survey.

In addition, in consideration of age and gender, 50 people were selected for the experiment, 10 males and females in their 20s and 60s, respectively, for each age group.

Table 1 below shows the sensory test results for fragrance.

division flower incense burnt smell savory scent Example 1 5.3 4.3 5.5 Example 2 6.2 3.5 7.1 Example 3 5.5 3.3 6.5 Example 4 5.4 3.7 6.3 Example 5 5.7 3.6 6.6 Example 6 5.6 4.0 6.4 Example 7 6.7 2.4 7.7 Example 8 7.5 2.8 7.8 Example 9 7.4 2.2 8.5 Example 10 7.6 1.3 8.8 Comparative Example 1 2.5 6.7 2.2 Comparative Example 2 2.2 6.6 2.0 Comparative Example 3 3.2 6.3 2.2 Comparative Example 4 3.5 6.7 2.3

Sensory test level (9: very high, 0: very low)

As shown in Experimental Example 2, the comparative examples showed a strong burnt odor overall, and low floral and savory scents.

On the other hand, the Examples showed little burnt odor as a whole, and high floral and savory scents.

In particular, when comparative examples were compared, Examples 1 to 6 were compared to each other, and Example 2, in which pure git powder was added in a specific ratio, was found to be relatively superior.

In addition, when Examples 2 and 7 were compared with each other, it was found that the coffee beverage quality according to Example 7 using the walnut inner shell powder was superior.

Furthermore, it was found that the quality of the cuff beverage was better as the roasting and aging were performed using the pottery shown in FIG. 1 .

<Experimental Example 2> Sensory experiment on taste, aroma, and preference

A sensory test was performed on the taste of the coffee drinks prepared in Examples and Comparative Examples.

The sensory test was evaluated using a 9-point rating method by classifying taste, aroma, and preference, and participants were selected as non-lovers who do not prefer coffee drinks through a preliminary survey.

In addition, in consideration of age and gender, 50 people were selected for the experiment, 10 males and females in their 20s and 60s, respectively, for each age group.

Table 1 below shows the sensory test results for fragrance.

division taste incense symbol Example 1 6.3 6.7 6.5 Example 2 7.0 6.9 7.0 Example 3 6.6 6.9 6.7 Example 4 5.8 5.7 5.7 Example 5 5.7 5.6 5.7 Example 6 5.6 6.0 5.8 Example 7 7.5 6.1 6.7 Example 8 7.8 7.1 7.5 Example 9 8.3 7.6 8.0 Example 10 8.6 8.7 8.8 Comparative Example 1 2.5 6.7 2.2 Comparative Example 2 2.2 6.6 2.0 Comparative Example 3 3.2 6.3 2.2 Comparative Example 4 3.5 6.7 2.3

Sensory test level (9: very high, 0: very low)

As shown in Experimental Example 2, the comparative examples showed overall taste, aroma, and preference, whereas the Examples showed high overall taste, aroma, and preference.

1: body part 1a: bottom
1b: hole 1c: downward projection
2: neck part 3: fastening ring
4: plate 5: far-infrared lamp
6: pillar member 6a: through hole
7: Loading plate A: Beans
8: support member 8a: external step
8b: internal step 8c: air inlet hole
9: heater

Claims (5)

delete delete delete delete In the processing method of green coffee beans,
It is manufactured by mixing and kneading an Onggi composition containing elvan stone powder 43% by weight, kaolin 52% by weight, pure jit 3.5% by weight, and the remaining amount of sodium silicate with water and then molding it in a heating furnace. It is composed of a body part 1 having a shape with a smaller inner diameter toward the
A plurality of fastening rings 3 are radially installed on the neck 2, and a circular plate-shaped plate 4 with an open center is installed at the lower portion of the fastening ring 3, the plate 4 is It consists of a reflector,
A far-infrared lamp 5 is installed at the bottom of the plate 4 and configured to irradiate far-infrared rays into the inner space of the body 1,
A hole 1b is formed in the center of the bottom 1a of the body 1, and a downward protrusion 1c is installed along the periphery around the bottom of the bottom 1a of the body 1,
The lower part is open, the upper part is closed, and the cylindrical column member 6 having a plurality of through holes 6a formed on the side wall surface is installed so that the hole 1b and the lower part communicate with each other,
A loading plate 7 consisting of a mesh structure is installed on the upper portion of the column member 6,
A support member (8) having a periphery formed to have a double step of the outer step (8a) and the inner step (8b) is installed in the lower part of the body part (1),
The inner step (8b) is supported in contact with the lower end of the downward protrusion (1c), and the wall where the outer step (8a) and the inner step (8b) meet is supported in contact with the outer circumferential surface of the downward protrusion (1c),
A heater 9 is installed in the space surrounded by the lower end of the inner step 8b, and an air inlet hole 8c that horizontally communicates to the space where the heater 9 is installed is provided on the wall surface of the support member 8. After preparing and preparing the formed elvan stone pottery,
After loading unheated coffee beans on the loading plate 7, turn on the far-infrared lamp 5 so that the far-infrared rays are irradiated to the upper part of the beans, and the heater 9 is operated to heat the body of the heater 9 The air located in the space between (1) and the support member 8 is heated and moves upward, and after the heated air passes through the hole 1b and moves into the pillar member 6, the side wall surface of the pillar member 6 After moving to the bottom of the loading plate 7 by moving to the side through the through hole 6a of the 8), while external air is continuously supplied through the air inlet hole (8c) formed in the wall surface, convection heat continuously heats the coffee beans,
After heat treatment for 30 minutes so that the temperature inside the pottery becomes 43 ~ 45℃, with walnut shell powder loaded on the bottom of the pottery, turn off the power of the far-infrared lamp (5) and the heater (9) for 24 hours Aging the beans inside the pot, characterized in that the heating and aging are repeated 5 times,
Processing method of green coffee beans.

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