KR20130101350A - Manufacturing method of beans coffee - Google Patents

Abstract

PURPOSE: A production method of coffee is provided to improve the taste and drinking texture by finely and uniformly grinding coffee. CONSTITUTION: Defective beans and foreign substances are sorted out from the green coffee beans (110). A drum of a roaster is pre-heated at 215-225°C for roasting the green coffee beans (120). The green coffee beans are inserted into the drum, and roasted for 1 hour-1 hour and 30 minutes to obtain roasted coffee beans (130). The coffee beans are firstly cooled at 10-15°C and low-temperature aged for 4-5 hours (140). The firstly cooled coffee beans are inserted into a freezer at 20-25°C below zero for secondly and rapidly cooling (150). The rapidly cooled coffee beans are finely grounded (160). The drum of the roaster rotates regularly for 40-50 times a minute. The size of the finely grounded coffee bean particle is 0.5-1 mm. [Reference numerals] (110) Green coffee bean sorting out process; (120) Roaster preheating process; (130) Green coffee bean roasting process; (140) Coffee bean cooling and fermenting at low temperatures process; (150) Coffee bean rapid freezing process; (160) Coffee bean grinding process

Description

Manufacturing method of beans coffee

The present invention relates to a method for manufacturing coffee beans, and more particularly, to refine coffee beans that can enrich the natural taste and aroma of coffee beans by minimizing the finely divided grains of coffee beans and aging the beans at low temperature after the roasting process. It is about a method.

The coffee drinks that modern people enjoy are divided into instant coffee and ground coffee. Coffee beans are coffees that are roasted, ground, ground, and then extracted with hot water. Here, coffee roasting refers to a process in which green beans are roasted by heating to produce coffee's unique taste and aroma. More specifically, coffee roasting is a process in which green beans are heated to maximally expand tissue to harmonize the various ingredients (moisture, fat, fiber, sugar, caffeine, organic acids, tannins, etc.) of green beans. Refers to a series of tasks, also known as power distribution (焙 煎).

In green beans, they have no taste and are just hard seeds, which require a roasting step in order to make a drinkable coffee, and the harvest time, moisture content, density, seeds, and processing of the green beans. It is important to understand the characteristics of green beans, such as methods. Even green beans of the same varieties have different conditions depending on changes in the natural environment, storage conditions, etc., so that the best coffee flavor and aroma is required by a skilled roaster.

The degree of roasting that ensures that the ingredients in the green beans have the best taste and aroma is called peak-roasting. The longer the roasting, the darker the color of the green bean, the larger the size (expansion), and the more the caramel flavor is, the more it is burnt.

On the other hand, since the coffee beans as described above are basically foods to drink to enjoy the flavor rather than nutritional value or functionality, the flavor of the coffee beans is determined not only by the roasting process but also by the grinding process of the beans, thereby improving the flavor of the coffee beans. There is a variety of methods for producing coffee beans are proposed.

Accordingly, the present invention has been made in the above-described background, the purpose is to increase the flavor and aesthetics of coffee beans by constantly miniaturizing the ground particles of the coffee beans.

In addition, the present invention is intended to enrich the natural taste and aroma of the beans by low-temperature aging the beans after the green beans roasting process.

The objects of the present invention are not limited thereto, and other objects not mentioned may be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention in order to achieve this object is a green bean sorting process to pick out the defects and foreign matter in the green bean (green bean); A roaster preheating step of preheating the drum of the roaster to be roasted at 215 ° C to 225 ° C; Green beans roasting step of putting the beans selected in the green beans sorting process into the drum of the preheated roaster and roasted for 1 hour to 1 hour 30 minutes to make beans; After the green bean roasting process, the beans are first cooled to a temperature of 10 ° C to 15 ° C, and then bean cooling and low temperature aging process for low temperature ripening for 4 hours to 5 hours; After the bean cooling and low-temperature aging process, the beans are first frozen in the freezer of -20 ℃ to -25 ℃ to rapidly freeze the secondary; And it provides a coffee beans manufacturing method comprising a coffee beans grinding step of grinding the frozen coffee beans into fine particles after the quick freezing process.

In addition, in the green bean roasting process, the drum of the roaster provides a method for producing coffee beans, characterized in that the rotation is constantly rotated at a speed of 40 to 50 times per minute.

In addition, the fine particles in the bean grinding process provides a method for producing coffee beans, characterized in that the size of 0.5mm to 1mm.

As described above, according to an embodiment of the present invention, after the bean roasting process, the beans are aged at low temperature for 4 hours to 5 hours after the first cooling to a temperature of 10 ° C. to 15 ° C. to enrich the natural taste and aroma of the beans. There is.

In addition, according to an embodiment of the present invention, by quenching the first-cooled beans to -20 ℃ to -25 ℃ and then pulverized it can be uniformly and finely pulverized grains of the coffee beans aroma and taste It is effective to increase.

1 is a flow chart sequentially showing a method of manufacturing coffee beans according to an embodiment of the present invention.

Hereinafter, some embodiments of the present invention will be described in detail with reference to exemplary drawings. In adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are assigned to the same components as much as possible even though they are shown in different drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

In addition, in describing the component of this invention, terms, such as 1st, 2nd, A, B, (a), (b), can be used. These terms are intended to distinguish the constituent elements from other constituent elements, and the terms do not limit the nature, order or order of the constituent elements. When a component is described as being "connected", "coupled", or "connected" to another component, the component may be directly connected to or connected to the other component, It should be understood that an element may be "connected," "coupled," or "connected."

1 is a flow chart sequentially showing a method of manufacturing coffee beans according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing method of coffee beans according to an embodiment of the present invention is a green bean sorting process 110, roaster preheating process 120, green beans roasting process 130, bean cooling and low temperature ripening process ( 140), a quick bean freezing process 150, and a ground coffee grinding process 160.

<Green bean sorting process (110)>

From green beans, pick out defective beans (fermented green beans, rotten green beans, wormy green beans, etc.) and foreign objects. This is to remove the factors that adversely affect the flavor of the beans.

<Roaster preheating process 120>

The roaster is operated to preheat the drum to 215 ° C to 225 ° C. This is to prevent the roasting of the green beans is not smoothly made by the rapid cooling of the drum according to the input of the coffee green beans.

<Fried green beans process (130)>

The beans selected in the green bean sorting process 110 are put into a drum of a preheated roaster and roasted for 1 hour to 1 hour 30 minutes to make beans. At this time, the drum of the roaster is adjusted to rotate constantly at a speed of 40 to 50 times per minute. On the other hand, when the drum temperature of the roaster is preheated to 200 ° C. or lower, and the green beans are roasted for 1 hour and 50 minutes or more, they do not have a flavor similar to coffee. When preheated to 240 ° C. and roasted the green beans to 50 minutes or less, The ingredients may change and the carbohydrates are overexpressed. In addition, when the rotational speed of the drum is less than 30 times or more than 60 times, the green beans are not roasted evenly so that the odor is generated and does not have a flavor similar to coffee.

Bean Cooling and Low Temperature Maturation (140)

After the green bean roasting step 130, the beans are first cooled to a temperature of 10 ° C to 15 ° C, and then low-temperature aging for 4 to 5 hours. On the other hand, when the beans are aged at 5 ° C or lower for 3 hours 30 minutes or aged at 20 ° C or higher for 5 hours and 30 minutes or more, the flavor of the coffee decreases.

<Sea bean freezing process 150>

After the bean cooling and low temperature aging process 140, the first cooled beans are placed in a freezer of -20 ° C. to −25 ° C. and secondly rapidly frozen.

<Coffee grinding process 160>

After the deep coffee freezing process 150, the deep frozen coffee beans are ground into fine particles. At this time, the grain size of the ground beans is uniformly ground to 0.5mm to 1mm. On the other hand, in the case of rapidly freezing the beans at a temperature other than -20 ℃ to -25 ℃ the coffee beans are not ground into uniform ground particles of 0.5mm to 1mm, so the profoundness of the coffee is reduced.

Hereinafter, examples and comparative examples of the method for preparing the coffee beans will be described. In the following experiments, the sensory test was performed by the sensory test method to the sensory tester trained to compare the difference in the aroma, acidity, etc. of the coffee prepared by the Examples and Comparative Examples and the results are shown in Table 1.

The evaluation of coffee is determined according to its standards of aroma, acidity, flavor, solidity, aftertaste and balance.

Here, the aroma is a feeling that the volatile components generated from the ground coffee and the extracted coffee are delivered to the olfactory tissue, and 0 to 3 points are bad, 4 to 6 points are usually 7 to 10 points. 8 points | pieces were good and 9-10 points | pieces were marked as excellent.

Acidity is the feeling that hydrogen ions in the coffee extract are transferred to the taste tissue of the tongue.It is not evaluated according to the strength of acidity, but 0-3 points are poor on a scale of 0-10 points according to preference. 4-6 points were normal, 7-8 points were good, and 9-10 points were marked excellent.

Flavor represents the overall feeling of aroma and taste. The basic taste of sweetness, bitterness and salty taste is harmonized to form the coffee flavor, and the unique aroma from coffee varieties is considered important. According to the preference, 0-3 scores were poor, 4-6 scores were moderate, 7-8 scores were good, and 9-10 scores were excellent.

The body (body) is a feeling that feels the coffee extract in the mouth, this feeling is a combination of coffee oil (liquid and solid), the precipitate of ground coffee, the suspension of the extract. Severe feelings were scored as 0-3 on the scale of 0-10 points according to the intensity, poor 4-4 points, 7-8 points good, 9-10 points excellent.

Aftertaste is a feeling of remaining in the back of the tongue after drinking the coffee extract, which is the result of prolonged irritation caused by the transfer of sediment to the distal ends of the nerves in the tongue. Aftertaste was scored as 0-3 on the scale of 0-10 points according to preference, 4-6 points on average, 7-8 points on good, and 9-10 points on excellent.

Balance, also called the evaluator's point of view, represents the degree of preference for the overall balance of the five basic sensory attributes described above: fragrance, acidity, flavor, profoundness and aftertaste. While the balance of coffee is generally the most important factor in screening coffee with unique flavor attributes, the overall flavor balance of coffee is compromised because one or two attributes are too much or too lacking, which is a measure of comprehensive evaluation. According to the preference, the balance of 0 ~ 10 points is poor, 0 ~ 3 points are poor, 4 ~ 6 points are normal, 7 ~ 8 points are good, and 9 ~ 10 points are excellent.

&Lt; Example 1 >

4 kg of coffee green beans were selected, and the green beans were put into a drum of a roaster rotating at a speed of 40 times per minute, roasted for 1 hour, cooled to a temperature of 10 ° C., low temperature matured for 4 hours, and a freezer at −20 ° C. After quick freezing at crushed, the particles were ground to a particle size of 0.5 mm.

<Example 2>

4 kg of coffee green beans were selected, and the green beans were put into a drum of a roaster rotating at a speed of 50 times per minute, roasted for 1 hour and 30 minutes, cooled to a temperature of 15 ° C., and low temperature matured for 5 hours, and then -25 ° C. After freezing in a freezer at, the powders were ground to a particle size of 1 mm.

<Example 3>

4 kg of coffee green beans were selected, green beans were put into a drum of a rotating machine rotating at a speed of 45 times per minute, roasted for 1 hour and 15 minutes, cooled to a temperature of 12 ° C., and low temperature matured for 4 hours and 30 minutes. After quick freezing in a freezer at 22.5 ° C., it was ground to a particle size of 0.75 mm.

&Lt; Comparative Example 1 &

The rest of the conditions were the same as in Example 1, only the roasted beans roasted beans for 1 hour 50 minutes at a temperature of 200 ℃.

Comparative Example 2

The rest of the conditions were the same as in Example 1, only the roasted beans roasted beans for 50 minutes at a temperature of 240 ℃.

&Lt; Comparative Example 3 &

The remaining conditions were the same as in Example 1, and only the drum rotation speed of the roaster was changed to 30 times per minute.

&Lt; Comparative Example 4 &

The remaining conditions were the same as in Example 1, and only the drum rotational speed of the roaster was changed to 60 times per minute.

&Lt; Comparative Example 5 &

The rest of the conditions were the same as in Example 1, only the bean cooling and low temperature aging process was low temperature aged for 3 hours 30 minutes at a temperature of 5 ℃.

&Lt; Comparative Example 6 >

The remaining conditions were the same as in Example 1, and only the bean cooling and low temperature aging processes were low temperature matured at a temperature of 20 ° C. for 5 hours 30 minutes.

&Lt; Comparative Example 7 &

The remaining conditions were the same as in Example 1, and the fine particle size of the beans was changed to 0.2 mm in the bean grinding process.

&Lt; Comparative Example 8 >

The rest of the conditions were the same as in Example 1, and the fine particle size of the beans was changed to 1.3 mm in the bean grinding process.

As shown in Table 1, Examples 1, 2, and 3 according to the manufacturing method of coffee beans according to the embodiment of the present invention are compared in Comparative Evaluation Examples 1 to 8 in all evaluation items such as fragrance, elongation, and aftertaste. It can be seen that excellent.

The terms "comprise", "comprise" or "having" described above mean that a corresponding component may be included unless specifically stated otherwise, and thus does not exclude other components. It should be construed that it may further include other components. All terms, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Commonly used terms, such as predefined terms, should be interpreted to be consistent with the contextual meanings of the related art, and are not to be construed as ideal or overly formal, unless expressly defined to the contrary.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

110: green bean sorting process
120: roaster preheating process
130: green beans fry step
140: Bean cooling and low temperature aging process
150: quick freezing process
160: coffee beans grinding process

Claims (3)

Green bean sorting process for picking up defects and foreign matter in green beans;
A roaster preheating step of preheating the drum of the roaster to be roasted at 215 ° C to 225 ° C;
Green beans roasting step of putting the beans selected in the green beans sorting process into the drum of the preheated roaster and roasted for 1 hour to 1 hour 30 minutes to make beans;
After the green bean roasting process, the beans are first cooled to a temperature of 10 ° C to 15 ° C, and then bean cooling and low temperature aging process for low temperature ripening for 4 hours to 5 hours;
After the bean cooling and low-temperature aging process, the beans are first frozen in the freezer of -20 ℃ to -25 ℃ to rapidly freeze the secondary; And
After the bean quick freezing process, the coffee beans manufacturing method characterized in that it comprises a ground coffee grinding step of grinding the frozen frozen beans into fine particles. The method of claim 1,
In the bean roasting process, the drum of the roaster coffee beans, characterized in that the rotation is constantly rotated at a rate of 40 to 50 times per minute. The method of claim 1,
In the bean grinding process, the fine particles have a size of 0.5mm to 1mm coffee beans, characterized in that the manufacturing method.

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