KR20090078766A - Method for roasting coffee beans - Google Patents

Abstract

A method for roasting the coffee bean is provided to obtain the coffee bean roasted with a desired strength according to the determined roasting profile even in case of an unskilled user. A method for roasting the coffee bean comprises the steps of (23) supplying calorie to the drum accommodating the raw coffee bean, (24) stopping the calorie supply during the lead time if the temperature of the drum reaches the first set value, and (25) supplying calorie to the drum until the first popping occurs after the lead time passes; and (26) stopping the calorie supply during the first stand-by time if the first popping occurs, and (27) re-supplying calorie to the drum after the first stand-by time passes.

Description

Roasting method of coffee beans {METHOD FOR ROASTING COFFEE BEANS}

The present invention relates to a method for roasting coffee beans, and more particularly, to a roasting method for obtaining coffee beans of uniform quality by controlling a calorie supply.

The fruit that opens on the coffee tree has a shell and inside it is a green bean. This coffee bean has no taste or aroma in itself, but when it is roasted and roasted to a high temperature of 200 ° C. or higher, roasting destroys the cell tissues of the green beans. Sugars, organic acids, caffeine, etc.) are activated and released to the outside. Some ingredients are fortified and some are less affected during the roasting process, so the taste and aroma can vary greatly depending on the roasting method.

Roasting (or roasting) strength can be determined by the color of the roasted beans: light, cinnamon, medium, high, city, full city, French It can be divided into eight levels of french, italian, or three phases of strong, medium, and weak, depending on the roasting temperature. However, in the conventional method of distinguishing roasting strength by the color of the beans, it can only be judged based on the visual and experience of the roaster. Roasting is not easy.

The problem to be solved by the present invention is to provide a roasting method that can be obtained even inexperienced roaster roasted beans with the desired strength.

Coffee roasting method according to the invention,

While supplying heat to the drum containing green beans, when the temperature of the drum reaches the first set value, the supply of heat to the drum is stopped by the lead time, and after the lead time has elapsed, until the first popping occurs, Supplying calories; And

When the primary popping phenomenon occurs in the green beans may stop the supply of heat by the first waiting time, and when the first waiting time elapses may include supplying heat to the drum again.

Preferably, in the coffee roasting method, after the first waiting time has elapsed, the calorie supply is further supplied to the drum, and when the temperature of the drum reaches a second set value, the calorie supply is stopped, and medium to high roasted beans It may further include the step of withdrawing.

Preferably, the coffee roasting method further comprises the step of stopping the supply of calories for the second waiting time when the secondary popping phenomenon in the green beans, and after the second waiting time has elapsed, further comprising the step of withdrawing the city roasted beans can do.

Preferably, the coffee roasting method further comprises the step of stopping the supply of calories for the second waiting time when the secondary popping phenomenon in the green beans, and supplying heat to the drum again after the second waiting time has elapsed. It may include.

Preferably, in the coffee roasting method, after the secondary waiting time has elapsed, the calorie is further supplied to the drum to stop the calorie supply when the temperature of the drum reaches a third set value, and the full city to french roasted beans. It may further include the step of withdrawing.

Preferably, the coffee roasting method may further include waiting for a preset withdrawal waiting time before withdrawing the beans.

Preferably, the coffee roasting method may further comprise grinding the roasted beans to a desired strength and then processing them into coffee pods.

The coffee roasting apparatus according to the present invention includes a calorie supply unit, a drum, a sensor unit, and a controller, and performs the coffee roasting method described above.

Preferably, the coffee roasting apparatus further comprises a coffee pod processing unit capable of processing the ground coffee ground into ground coffee pods to a desired strength.

According to the present invention, even the unskilled person can obtain the roasted beans with the desired strength according to the designated roasting profile.

Furthermore, the beans are roasted with more uniform strength, so that they exhibit uniform quality, and the characteristics of certain roasts are more strongly expressed. For example, it can give you more fragrance and a darker taste.

With respect to the embodiments of the present invention disclosed in the text, specific structural to functional descriptions are merely illustrated for the purpose of describing embodiments of the present invention, embodiments of the present invention may be implemented in various forms and It should not be construed as limited to the embodiments described in.

Hereinafter, with reference to the accompanying drawings, it will be described in detail a preferred embodiment of the present invention. The same reference numerals are used for the same elements in the drawings, and duplicate descriptions of the same elements are omitted.

In general, the established roasting process is largely divided into the steps of pretreatment, preheating, green bean filling, green bean heating, and cooling. The pretreatment step is the process of screening for poor green beans. The preheating step is a process of preheating the drum of the roaster (a container capable of receiving green beans and applying heat to the green beans) to about 200 ° C. After the feeding step in which the green beans are put into the preheated drum, heat is supplied in the heating step. The method of supplying heat includes heating the drum container and roasting it using the conductive heat (heating), roasting the combustion gas by passing combustion gas through the drum container having a plurality of holes (direct heating). ), A method of making a double drum with a large number of perforated inner drums and a non-perforated outer drum and inserting hot air between the outer / inner drums to transfer heat to the green beans in the inner drums (hot air) Roasting using a heating and hot air input at the same time (semi-hot air) and the like can be used. Roasting the green beans may be carried out using a stirring device in the heating step. As the calories are supplied, the green beans are gradually roasted and turned into beans. When they have the desired color, the calorie supply is terminated and the cooling stage is entered. In the cooling phase, it can be cooled by supplying cold air, left at room temperature, or cooled with some water.

1 is a schematic diagram of a roasting apparatus according to an embodiment of the present invention. Referring to FIG. 1, the roasting apparatus 10 may include a calorific value supply unit 11, a drum 12, a memory 13, a control unit 14, and a sensor unit 15.

Although the calorie supply 11 is depicted as a gas burner of semi-hot air in the example, the heat energy may be generated using electric energy, that is, resistive heating or induction heating (induction), depending on the heating method. The drum 12 can accommodate green beans, and efficiently transfers the amount of heat provided from the calorie supply 11 to green beans. In the example, the drum 12 is a semi-hot air type in which hot air is supplied without the flame of the burner directly touching the green beans. The calorie supply unit 11 and the drum 12 may be appropriately determined according to heating methods such as direct heating, hot air, and semi hot air.

The memory 13 stores roasting profiles in which heating time, temperature and calorie conditions, etc., are defined according to roasting intensity.

The control unit 13 supplies the calorie supply unit based on roasting profiles stored in the memory 13 and temperature and popping detection information provided by the sensor unit 15 according to a roasting intensity desired by a user. The heat supply of (11) can be controlled.

The sensor unit 15 may include a temperature sensor for detecting the temperature of the drum 12 and an acoustic sensor for detecting a popping phenomenon of the beans. In some embodiments, popping may be detected by the user's hearing instead of the acoustic sensor of device 10.

2 is a flow chart illustrating a method of obtaining roasted beans of desired strength by supplying or discontinuing calories in accordance with one embodiment of the present invention. In this example, the heat is supplied by hot or semi-hot air, and the green beans added to the drum once are 1.2 Kg.

Referring to FIG. 2, in step 21, the drum of the roasting apparatus, for example as illustrated in FIG. 1, is slowly preheated to 200 ° C. FIG. Subsequently, in step 22, a predetermined amount of green beans, which have been previously sorted with defect heads, are charged into the preheated drum. At this time, exemplifying a case where 1.2 Kg of green beans stored at room temperature is added, the temperature of the drum immediately drops to about 140 ° C to 145 ° C.

In step 23, a constant amount of heat is supplied for several minutes until the temperature of the drum reaches 170 ° C. Generally, it is an endothermic step which continuously absorbs heat until the temperature inside the green beans reaches 150 ° C. The green beans contain 8-13% water by weight, while during the endothermic step after heating, the water content in the green beans decreases by about 50% and the mass decreases by about 5%. During this stage, carbohydrates, fats, proteins, organic acids, etc. in the green beans begin to break down, carbon dioxide is released and tissue expands. However, even when the drum temperature reaches 170 ° C, since the calories are not evenly supplied to all the green beans, the temperature of the green beans may not be uniform depending on the position. In addition, since the internal temperature of green beans is far less than 200 ° C, even though each component is not yet activated, such temperature difference or non-uniformity may cause a difference in the degree of roasting and the activation of chemical components in the future. It can have a significant impact on the quality of coffee beans.

In step 24, the heat supply is stopped by the lead time when the temperature of the drum reaches 170 ° C. During the lead time, the whole green beans can evenly divide calories. That is, the temperature becomes more uniform with respect to the whole green beans by giving the time for the heat to move from the green beans which have absorbed relatively more calories to the green beans which have absorbed relatively less calories. In the example above, the lead time is about 1 minute.

In step 25, the calorie supply is resumed after the lead time. When the internal temperature of the green beans reaches 150 ° C. due to the calorie supply, so-called popping or cracking occurs when the center of the green beans expands and an expansion sound is generated. At the beginning of the first popping phenomenon, the drum temperature reaches about 182 ° C.

Given the lead time, the temperature of the green beans is more uniform, so popping can occur evenly across the drum. However, if at this stage the calories are supplied at the same level as in step 23, some green beans adjacent to the calorie supply will warm up much faster than those that are not, so only about one minute after the calorie supply is resumed. This leads to the first popping phenomenon. In this case, it may be difficult to expect a uniform popping phenomenon (ie, reaching a certain temperature evenly) over the whole green beans.

Thus, preferably, the amount of heat can be supplied at a relatively low level compared to step 23. For example, if the calorie supply is made at the 80% level in step 23, then the first popping phenomenon occurs after about two minutes of heating, during which time the calories are exchanged between the green beans and the temperature becomes more uniform. Thus, the coffee beans can be more uniform and have an improved flavor.

In step 26, the heat supply is stopped by the first waiting time after the first popping phenomenon. During the first waiting period, calories are continuously exchanged between the beans, and the popping phenomenon of the beans receives the calories. However, since the external heat supply is not supplied except the radiant heat of the drum, the inner temperature of the green beans is slightly raised but does not rise to the temperature at which the components are activated inside the expanded green beans. In the example above, the primary wait time is about 2 minutes. During the first waiting period, most of the green beans cause a primary popping phenomenon, and the internal temperature of the popping coffee beans is uniform throughout the green beans. Thus, subsequent component activation reactions can occur uniformly over the whole coffee beans.

In step 27, when the primary waiting time ends, the calorie supply is resumed. When heat continues to swell and diminish in water, so-called dry pyrolysis, a chemical reaction that occurs when the water is low, occurs inside the coffee bean, which is an exothermic reaction that dissipates heat. The components formed by the dry pyrolysis reaction are heterocyclic compounds, nitrogen compounds, hydrocarbon compounds, etc., which evaporate the most lately among the flavors of coffee beans and are mainly felt in the aftertaste of coffee. From this point, inside the green beans, caramel sugar, organic acid, aldehydes, fatty acids and other ingredients that determine the taste and aroma of coffee begins to be produced, and the surface of green beans gradually turns brown, which is called caramelization. The aromas produced by this browning reaction are savory, caramel and chocolate flavors, which are generally the most important ingredients for crushing, extracting and immediately drinking coffee beans.

Thus, step 27 and subsequent calorie supply become a factor in determining the flavor of the coffee. According to an embodiment of the present invention, by giving a lead time and a waiting time before and after the first popping phenomenon, the internal temperature and physical and chemical states of the green beans can be made uniform, and in this state, full heat decomposition and browning The amount of heat to cause the reaction can be supplied.

In the related art, the roasting strength was determined by seeing the color of the beans or hearing the popping sound with the naked eye of a skilled roasting technician. However, according to the embodiment of the present invention, since dry pyrolysis and browning reaction occur uniformly in almost all green beans, roasting strength can be quantified by time and temperature to obtain beans that match the desired roasting strength without checking the color of the beans. .

In step 27, when the heat is continuously supplied and component activation reactions such as dry pyrolysis reaction and browning reaction continue, gas and vapor are formed inside the green beans and the pressure is increased. If you finish roasting at this level, you can get medium to high roasting beans that have a strong sourness, little or no bitter taste, and start to show a unique aroma of each bean variety.

For example, if you want to obtain medium roasted beans, in step 271, add more calories for about 2 minutes, and stop supplying calories when the drum temperature reaches 192 ° C. For example, leave it for about 1 minute and then take the beans out of the drum.

If a high roasting bean is to be obtained, the calorie supply is further supplied for about 3 minutes in step 272 to stop the calorie supply when the drum temperature is 194 ° C., for example, for a predetermined draw waiting time, for example, Leave for 1 minute, then remove the beans from the drum.

The reason for stopping the calorie supply in steps 271 and 272 and then leaving the beans immediately without taking the drum out of the drum for a predetermined draw waiting time, e.g., for 1 minute, is that the heat exchange between the beans during the draw waiting time This is to make the roasting degree more uniform.

If a stronger roasting bean is to be obtained, continue supplying the calories in step 27. If the calories are continuously supplied, the high pressure causes the weak part of the green surface to rupture and make a cracking sound. This is called the secondary popping phenomenon. At this time, the drum temperature reaches about 202 ° C, and when the secondary popping occurs, the heat supply is immediately stopped.

In step 28, the heat supply is stopped for a predetermined second waiting time after the secondary popping phenomenon. At this stage, the temperature of the beans continues to rise as a whole due to the heat generated by the radiant heat of the drum and the exothermic reactions occurring inside the beans. However, because of the heat exchange between the beans, the secondary popping phenomenon and the component activation occur evenly over the whole beans. In the example above, the heat supply is stopped for about 1 minute.

In step 281, the calorie supply is stopped for the second waiting time, and then the coffee beans are taken out of the drum after the predetermined drawing waiting time, thereby obtaining coffee beans corresponding to city roasting. The city roasted beans are sour, bitter, sweet and savory. In the above example, the second waiting time is about 1 minute, the withdrawal waiting time is about 1 minute, and therefore, about 2 minutes after the second popping, the calorie supply is stopped and taken out.

In step 29, the calorie supply is stopped by the secondary waiting time, and then the calorie supply is resumed and the calorie supply is continued until the drum reaches a predetermined temperature. At this stage, dry pyrolysis and browning reactions occur abruptly, and oil bleeds to the surface and reacts to heat. Conventionally, since calorie supply continues to occur even after the second popping, it is roasted in the city in a short time to full city, french, and Italian levels. Therefore, unless you are skilled, it is not easy to stop roasting at the appropriate strength to get the desired roasting beans. On the other hand, in the embodiment of the present invention, since the calorie supply is stopped and resumed during the second standby time, the beans can be mechanically roasted to a desired level only by time and temperature.

If a full city roasting bean is to be obtained, in step 291, the calorie supply is stopped for about one more minute until the drum reaches 204 ° C, and then the calorie supply is stopped, for example, about one minute by the draw waiting time. Wait for a while and then withdraw the beans. The full city roasting beans thus obtained have the highest aroma, weak sourness, and have a strong feeling of bitterness, sweetness and savory taste.

If it is desired to obtain French roasted beans, the calorie supply is stopped for about 2 minutes until the drum reaches 208 ° C in step 292, and then the calorie supply is stopped and, for example, about 1 minute is waited for the withdrawal waiting time. After withdraw the beans. The French roasted beans thus obtained have a weak scent, a sour and sweet taste, and a very bitter taste, overwhelming other tastes.

Furthermore, if you want to get Italian roasted beans, you can supply calories for a longer time, but Italian roasted beans are not carbonized and have no commodity value.

After stopping the calorie supply in steps 291 and 292 and leaving the beans out of the drum immediately for a certain draw waiting time, e.g. 1 minute, the reason is that the heat exchange between the beans during the draw waiting time This is to make the roasting degree more uniform.

In an embodiment of the present invention, by having a lead time before the first popping phenomenon and a first waiting time after the first popping phenomenon, a uniform temperature distribution and popping phenomenon can be obtained in the whole green beans. If the heat supply is cut off at a predetermined temperature before waiting for the second popping phenomenon and is withdrawn after waiting for a predetermined draw waiting time, uniformly medium to high roasted beans can be obtained by temperature and time setting rather than by sensation and experience. Can be. Furthermore, if the calorie supply is made after waiting for the second waiting time after the second popping phenomenon, and the calorie supply is cut off after reaching the predetermined temperature and waiting for the predetermined drawing waiting time, the city and the french roast are uniformly drawn. Beans can be obtained by setting temperature and time, not by sensation and experience.

Furthermore, when roasting at a particular strength is desired, the resulting beans are roasted more uniformly, giving a much darker aroma and taste than one would expect from such roasting strength. For example, when attempting to roast a city, even if only a second popping phenomenon occurs in only 50% of the beans, the roasting technician will stop roasting at this degree to prevent some beans from being roasted further. It does not have a level flavor. However, by using the embodiment of the present invention, the secondary popping phenomenon occurs in 80% of the beans by stopping and supplying the calories during the second waiting time, thereby having an overall improved flavor.

3 is a diagram illustrating processes in which a roasting method according to an embodiment of the present invention is applied according to various roasting strengths through a time axis and a temperature axis.

3, the horizontal axis represents the passage of time, and the vertical axis represents the temperature of the drum. Referring to the roasting sequence of FIG. 2, after the roasting starts, the calorie supply is continued until the temperature of the drum reaches 170 ° C. before the first popping phenomenon occurs. When the temperature of the drum reaches 170 ° C. (t1), the heat supply is stopped during the read time. After the lead time has elapsed (t2), the calorie supply is resumed, this time at a lower level than before. When the temperature of the drum continues to rise and the first popping occurs (t3), the heat supply is cut off during the first waiting time.

After the first waiting time has elapsed (t4), the calorie supply resumes, this time at a higher level than before.

If a medium or high roasted bean is to be obtained, the calorie supply is stopped at a predetermined temperature (t5, t6) before the secondary popping occurs, and the coffee bean is taken out after waiting for the withdrawal time.

If more roasted beans are to be obtained, the calorie supply is continued until the secondary popping occurs (t7). When the second popping occurs, the heat supply is stopped for the second waiting time.

If you want to get the city roasted beans, after waiting for the second waiting time (t8), do not resume the supply of calories, but wait for the waiting time for the coffee beans and then take out the beans.

In order to obtain full city and French roasted beans, the heat supply is resumed after waiting for the second waiting time (t8). When the temperature of the drum continues to increase due to the heat supply, and reaches a predetermined temperature (t9, t10), the heat supply is stopped and the coffee beans are taken out after waiting for the withdrawal waiting time. At this time, full city roasting can be obtained by stopping the calorie supply by the withdrawal waiting time after the drum temperature reaches 204 ° C, and French roasting by the withdrawal waiting time after the drum temperature reaches 208 ° C.

4 is a view illustrating a process of processing the roasted beans in the form of a pod according to an embodiment of the present invention.

Typically about 8 g of ground coffee is needed to extract one serving of espresso. Coffee pods are individual packages of ground coffee, which can be placed in a dedicated extraction device and simply extracted and enjoyed.

Referring to FIG. 4, a first mold having a groove having an inner diameter of about 60 mm is prepared, and a pod package (eg, a nonwoven fabric) is placed on the upper and inner surfaces of the first mold. About 8 g of ground coffee is placed on the pod package to be received in the groove of the first mold. Another pod wrapper was overlaid on the ground coffee and a second mold containing a circular high frequency adhesive coil having an inner diameter of about 65 mm was placed thereon. The pod packaging materials are bonded by pressing the first mold and the metal mold together while applying a current to the high frequency bonding coil of the second mold. Proper removal of the remaining portions of the pod packaging after gluing completes the coffee pod.

As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited to the above-described embodiments, which can be variously modified and modified by those skilled in the art to which the present invention pertains. Modifications are possible. Accordingly, the spirit of the invention should be understood only by the claims set forth below, and all equivalent or equivalent modifications will fall within the scope of the invention.

1 is a schematic diagram of a roasting apparatus according to an embodiment of the present invention.

2 is a flow chart illustrating a method of obtaining roasted beans of desired strength by supplying or discontinuing calories in accordance with one embodiment of the present invention.

3 is a diagram illustrating processes in which a roasting method according to an embodiment of the present invention is applied according to various roasting strengths through a time axis and a temperature axis.

4 is a view illustrating a process of processing the roasted beans in the form of a pod according to an embodiment of the present invention.

Claims (10)

While supplying heat to the drum containing green beans, when the temperature of the drum reaches the first set value, the supply of heat to the drum is stopped by the lead time, and after the lead time has elapsed, until the first popping occurs, Supplying calories; And Stopping the supply of calories by the first waiting time when the primary popping phenomenon occurs in the green beans, and supplying the calories to the drum again after the first waiting time has elapsed. The method of claim 1, wherein after the first waiting time has elapsed, when the temperature of the drum reaches a second set value by supplying more heat to the drum, the supply of heat is stopped, and the medium to high roasted beans are withdrawn. Coffee roasting method characterized in that it further comprises. The method of claim 1, further comprising: stopping the supply of calories for a second waiting time when the secondary popping phenomenon occurs in the green beans, and after the second waiting time has elapsed, extracting the city roasted beans. How to roast coffee. The method of claim 1, further comprising: stopping calorie supply for a second waiting time when the secondary popping phenomenon occurs in the green beans, and supplying calorie value to the drum again when the secondary waiting time elapses. How to roast coffee. The method of claim 4, wherein after the second waiting time has elapsed, supplying heat to the drum further stops supplying heat when the temperature of the drum reaches a third set value, and extracts full city to french roasted beans. Coffee roasting method characterized in that it further comprises. The coffee roasting method according to any one of claims 1 to 5, further comprising the step of waiting for a predetermined withdrawal waiting time before withdrawing the beans. The coffee roasting method according to any one of claims 1 to 5, further comprising the step of grinding the roasted beans to a desired strength and then processing into coffee pods. 7. The coffee roasting method of claim 6, further comprising grinding the roasted beans to a desired strength and then processing into coffee pods. Coffee roasting apparatus comprising a calorie supply unit, a drum, a sensor unit and a control unit, the coffee roasting method of claim 1 to 6. 10. The coffee roasting apparatus of claim 9, further comprising a coffee pod processing unit capable of processing the ground coffee ground into ground coffee beans.

Images