KR20170061539A

KR20170061539A - Popping Coffee and Manufacturing Method Therof

Info

Publication number: KR20170061539A
Application number: KR1020150166730A
Authority: KR
Inventors: 박종득; 김경수; 신미소
Original assignee: 주식회사 다원
Priority date: 2015-11-26
Filing date: 2015-11-26
Publication date: 2017-06-05

Abstract

The present invention relates to a popping coffee capable of extracting high sugar content coffee, and a method for manufacturing the same, and in accordance with the present invention, there is provided a popping coffee comprising: a roasting step of roasting a coffee bean at a predetermined temperature; A popping step of popping the roasted coffee beans in the roasting step to form a popping coffee bean; A pulverizing step of pulverizing the popping coffee beans popped in the popping step to a predetermined size; And an extraction step of extracting the popped coffee from the popped coffee beans pulverized in the pulverizing step; It is possible to improve the sugar content of the extracted coffee and to suppress the loss of the flavor and taste of the coffee bean, thereby enhancing the quality of the coffee to be produced. As the self-sugar content of the extracted coffee is increased, Which increases the production yield of coffee.

Description

[0001] Popping Coffee and Manufacturing Method [0002]

The present invention relates to a popping coffee and a method for producing the same, and more particularly, to a popping coffee which can increase the sugar content of coffee extracted from coffee beans and inhibit the loss of flavor and taste of the coffee bean will be.

Generally, coffee is the favorite food that is most widely used and utilized. There are various kinds of coffee and various kinds of coffee, and various kinds of coffee are provided depending on the type of coffee bean and the manufacturing method of coffee.

Among these coffees are Dutch coffee. Dutch coffee is made into coffee by using coffee beans as a raw material and then processed through refining, roasting, blending, pulverizing and extraction, and is provided to consumers. These Dutch coffees are harmonized with various flavors such as bitter, sour, bitter, and savory taste, and serve as a delicacies for delicate taste, which helps to relieve fatigue and is widely favored with its unique taste and flavor.

Especially, Dutch coffee is extracted by pouring cold water or room temperature instead of hot water. This Dutch coffee was called Dutch coffee because it was developed in the Netherlands.

Dutch coffee is coffee that is produced by slowly extracting it for a long time using water at room temperature. Usually, coffee is extracted using high-temperature water and a large amount of caffeine is extracted from the coffee beans. In the case of Dutch coffee, relatively low-temperature water is used to extract coffee, so a relatively small amount of caffeine is extracted from the coffee beans. However, more bitter taste of Dutch coffee can be extracted.

A variety of techniques have been proposed for such coffee. For example, in Korean Patent Laid-Open No. 10-2013-111761 (entitled "Dutch coffee drip device"), a technique for a dripping device for dripping coffee by dough was proposed, 2015-0120131 (the name of the invention: a method for producing a Dutch coffee), a technology capable of producing a Dutch coffee using ionized water has been proposed.

However, it is difficult to improve the sugar content of the coffee even though these techniques are used. In the process of extracting coffee, the inherent flavor and taste of the coffee bean and the coffee bean It is difficult to suppress the loss of generated oil and the like.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to provide a popping coffee which can improve the sugar content of extracted coffee, .

According to another aspect of the present invention, there is provided a method of manufacturing popping coffee comprising the steps of: roasting a coffee bean at a predetermined temperature; A popping step of popping the roasted coffee beans in the roasting step to form a popping coffee bean; A pulverizing step of pulverizing the popping coffee beans popped in the popping step to a predetermined size; And an extraction step of extracting the popped coffee from the popped coffee beans pulverized in the pulverizing step; May be included as one feature.

The popping preparation step may be performed between the roasting step and the popping step to prepare a temperature and a pressure capable of popping the coffee beans roasted in the roasting step in the popping step. .

Further, the popping step may further include popping the coffee beans roasted in the roasting step under a predetermined pressure to form the popping coffee beans.

Furthermore, the predetermined pressure for popping the coffee beans may be a characteristic of a pressure between 1 atm and 3 atmospheres.

Further, it may be a further feature that the popping coffee beans are pulverized to a size of 3 to 5 mm in the pulverizing step.

Alternatively, the extracting step may be characterized in that the popping coffee is extracted from the crushed popping coffee beans at a refrigeration temperature.

The extracting step may include adding purified water to the popped coffee beans pulverized in the pulverizing step and repeatedly adding a certain amount of water to the popping coffee beans at predetermined time intervals to extract the popping coffee again .

Here, the extracting step may include: receiving the popped coffee beans pulverized in the pulverizing step in a receptacle made of a permeable or filtering material; injecting a predetermined amount of water into the popping coffee beans, And adding the coffee to the coffee beans to extract the popped coffee.

The roasting may include: a first roasting step of roasting the coffee beans at a first roasting temperature for a predetermined time; And a second roasting step of roasting the coffee beans roasted in the first roasting step to a second roasting temperature.

Furthermore, the roasting may be performed between the first roasting step and the second roasting step, wherein the roasting of the coffee beans roasted in the first roasting step is performed before the second roasting in the second roasting step, And a roaster pausing step of going through a rest period for a predetermined period of time.

According to another aspect of the present invention, there is provided a method of manufacturing a popping coffee, comprising the steps of:

The popping coffee according to the present invention and the method of manufacturing the same can improve the sugar content of the extracted coffee and can improve the quality of the coffee produced by suppressing the loss of flavor and taste of the coffee bean. Further, as the self-sugar content of the extracted coffee is increased, the production yield of the extracted coffee is also increased.

1 is a flowchart schematically showing a method of manufacturing popping coffee according to an embodiment of the present invention.
Figure 2 is a schematic representation of a coffee extractor that can be used in the manufacture of popping coffee according to an embodiment of the present invention.
FIG. 3 is a graph showing a sugar level comparison chart schematically showing the difference in sugar content between popping coffee prepared by the method of manufacturing popping coffee according to an embodiment of the present invention and Dutch coffee produced by a conventional Dutch coffee production method.
FIG. 4 is a chart comparing the sugar content of popped coffee prepared by the method of manufacturing popped coffee according to an embodiment of the present invention with that of Dutch coffee prepared according to a conventional Dutch coffee making method.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart schematically illustrating a method of manufacturing popping coffee according to an embodiment of the present invention, FIG. 2 is a schematic view of a coffee extractor that can be used in the production of popping coffee according to an embodiment of the present invention, 3 is a graph of sugar content comparatively showing that the sugar content of popping coffee according to the embodiment of the present invention is increased as compared with that of ordinary coffee.

First, some terms in this specification will be briefly explained. In explaining a popping coffee according to an embodiment of the present invention and a method of manufacturing the same, a popping coffee bean refers to a popped coffee bean. And popping coffee is coffee extracted from popping coffee beans, which means a drinkable coffee drink.

Referring to FIG. 1, a method of manufacturing popping coffee according to an embodiment of the present invention includes a roasting step (S 110), a popping step (S 121), a crushing step (S 131), and an extracting step (S 141) And preferably the popping preparation step (S120).

<< S110 >>

The roasting step (S110) is a step of roasting the coffee beans to a predetermined temperature.

The roasting step S110 preferably includes a first roasting step S111 and a second roasting step S112 and more preferably between the first roasting step S111 and the second roasting step S112 (S113), which is performed in the step S113.

For reference, the roasting apparatus roasting the coffee beans in the roasting step S110 may use a conventional coffee bean roasting apparatus (not shown).

<S111>

The primary roasting step S111 is a step of roasting the coffee beans at the primary roasting temperature for a predetermined time. Here, the primary roasting temperature is preferably 150 to 190 degrees Celsius. And roasting the coffee beans at a primary roasting temperature for a time of about 5 to 10 minutes.

As described above, the primary roasting step S111 roasts the coffee beans and causes a primary crack in the coffee beans.

<S112>

Next, the roaster pausing step S112 is a step of passing the coffee beans roasted in the first roasting step S111 through a resting period for a predetermined time before second roasting in the second roasting step S111.

The roasting pausing step S112 may be performed between the first roasting step S111 and the second roasting step S113. Preferably, the roasting pausing step S112 is performed for about 10 to 20 minutes.

<S113>

The second roasting step S113 is a step of second roasting the first roasted coffee beans at the first roasting step S111 at a second roasting temperature for a predetermined time.

Here, the secondary roasting temperature is preferably a high temperature of 190 to 220 deg. The time for performing the second roasting is preferably about 5 to 10 minutes.

Thus, a secondary crack may occur in the coffee bean during the second roasting step (S113).

<< S120 >>

The popping preparation step (S120) is a step performed between the roasting step (S110) and the popping step (S121). The popping preparation step S120 is a step of creating a temperature and a pressure capable of popping the roasted coffee beans in the popping step S121 in the roasting step S110.

It is also possible to pop coffee beans in a coffee bean roasting device if the coffee bean roasting device (not shown) roasting the coffee bean can create a high pressure environment to pop coffee beans.

It is also desirable to transfer the roasted coffee beans to a separate popping device (not shown) that can pop the roasted coffee beans through the roasting step (S110).

In the popping preparation step (S120) for popping the roasted coffee beans, the roasted coffee beans are placed in a sealed container and heated to raise the pressure.

The time required to reach the temperature and pressure to pop the coffee beans may be adjusted according to the amount of roasted coffee beans and the roasted coffee beans may reach the temperature and pressure at which the roasted coffee beans will pop up over a period of 10 to 15 minutes It is desirable to raise the temperature to such a level.

<< S121 >>

Next, the popping step S121 is a step of popping the roasted coffee beans in the roasting step S110 to form a popping coffee bean.

In the popping step S121, it is preferable to pop the roasted coffee beans under the predetermined pressure condition in the roasting step S110. Here, the predetermined pressure condition for popping the roasted coffee beans is preferably a pressure between 1 atm and 3 atmospheres.

More specifically, when the pressure in the sealed container containing the roasted coffee beans is between 1 and 3 atmospheres and the heat is applied, the coffee bean begins to pop up.

Here, it is desirable to be able to apply heat evenly throughout the coffee bean so that the popping of the roasted coffee beans can occur more easily. That is, in the popping apparatus provided with the closed container in which the roasted coffee beans are accommodated, it is preferable that heat is uniformly transferred throughout the coffee beans in the closed container by heating while rotating the closed container containing the roasted coffee beans.

Even if the hermetically sealed container is fixed, if the rotatable rotary vane is provided in the hermetically sealed container, the heat is evenly distributed throughout the coffee bean in accordance with the rotation of the rotary vane, so that popping to the coffee bean can be performed evenly. In this case, the rotary vane may be rotated and popped at a speed of about 20 RPM (round per minute).

As the coffee beans are popped under such pressure, the coffee beans are porous. Thus, a popping coffee bean can be formed.

Popped coffee beans are expanded by 10% in volume compared to conventional roasted coffee beans. The amount of coffee oil generated from the popped coffee beans is considerably lower than that of the conventional roasted coffee beans since the coffee beans are popped before the secondary crack, which is the point at which the coffee oil is ejected, is advanced.

<< S131 >>

The pulverizing step S131 is a step of pulverizing the popping coffee beans popped in the popping step S121 into a predetermined size. In this grinding step (S131), the popping coffee beans can be ground to various sizes, and it is preferable to crush the popping coffee beans to a size of 3 to 5 mm.

Of course, it is also possible to grind the popping coffee beans in such a manner that the coffee beans are sized so as to have a size of 1 mm or less.

As the popping coffee beans are finely crushed, the grinding heat may be added to the popping coffee beans, which may lead to fat oxidation. However, if the popping coffee beans are crushed to a somewhat large size, the lowering of heat in the popping coffee beans can be suppressed, and fat oxidation can be suppressed, which helps maintain the flavor and aroma of the popping coffee beans. Therefore, it is preferable to pulverize the popping coffee beans to a size of about 3 to 5 mm.

After the popping coffee bean is crushed in this manner, the popping coffee can be extracted in the extraction step (S141).

The extraction step S141 is a step of extracting the popping coffee from the ground popped coffee beans in the grinding step S131. In the pulverizing step (S131), purified water is added to the ground popped coffee beans so that water can be evenly absorbed into the ground popped coffee beans.

Particularly, since the popped coffee beans popped in the popping step S121 and pulverized to a size of 3 to 5 mm are formed with the porous water, the water can be evenly absorbed by adding the purified water.

Then, a certain amount of water is repeatedly added to the popping coffee beans to which purified water is added at predetermined time intervals. For example, a drop of 0.02 ml of water drops into a popping coffee bean per second for a total of 10 hours. The popping coffee is extracted from the popping coffee bean by repeatedly applying a predetermined amount of water at a predetermined time interval.

The popping coffee extracted using the popped coffee beans has a lower content of caffeine by about 20% than that of the coffee bean extract which has only been roasted in the conventional process. And, the sugar content of the popping coffee extracted from the popped coffee beans pulverized with the popped coffee beans is higher than the conventional coffee extracted at the same time by about 2 brix.

Figure 2 is a schematic representation of a coffee extractor that can be used in the manufacture of popping coffee according to an embodiment of the present invention.

In the extraction step S141, the coffee extractor 10 as shown in FIG. 2 may be used to extract the popping coffee from the popping coffee beans.

The coffee extractor 10 as shown in FIG. 3 includes a water supply unit 50 that receives water from outside and water from the water supply unit 50 and drops water on the top of the crushed popping coffee beverage A coffee drip portion 30 in which a crushed popping coffee bean is received and a coffee drip portion 30 located under the coffee drip portion 30 to form a coffee drip portion 30, And a coffee storage unit 40 for collecting and storing the extracted popped coffee.

After the pulverized popping coffee bean is received in the coffee drip portion 30 of the coffee extractor 10, the water is delivered from the water feed portion 50 to the water drop portion 20 through the water feed pipe 25, The water is dropped by a predetermined amount at a predetermined time interval from the drop section 20 and dropped on the popping coffee bean contained in the coffee drip section 30. [ The popping coffee is extracted from the popping coffee beans and collected in the coffee storage unit 40 located at the lower side of the coffee dripping unit 30.

Through this process, popping coffee can be produced.

More preferably, the ground popped coffee beans ground in the grinding step (S131) is accommodated in a receptacle (not shown) made of a permeable or filtering material or material. An example of such a receptor is a nonwoven fabric.

It is also desirable to accommodate pulverized popped coffee beans in a non-woven receptacle. Then, purified water is added so that the popped coffee beans contained in the receptors are sufficiently wetted. It is also desirable to add a certain amount of water to the popping coffee beans contained in the receiver at regular intervals to extract the popping coffee.

When a receptacle such as a nonwoven fabric is used as described above, the ground popped coffee beans are received in the receptors, and the receptors are housed in the coffee drips 30 of the coffee extractor 10 as shown in FIG. 2, It is also preferable to drop water from the portion 20 to extract the popping coffee.

On the other hand, in the extraction step (S141) for extracting the popping coffee from the ground popped coffee beans ground in the grinding step (S131), the ambient temperature is preferably the refrigeration temperature. That is, it is preferable to extract the popping coffee from the popping coffee beans in the atmosphere of the refrigeration temperature. Wherein the refrigeration temperature is preferably between 0 and 10 degrees Celsius.

To this end, it is desirable that the internal temperature of the coffee extractor 10 as shown in FIG. 2 is maintained at a temperature between 0 and 10 degrees Celsius, which is a refrigeration temperature.

The popping coffee can be prepared by the above-described method for producing popping coffee, and the popping coffee produced by such a method will be briefly described.

FIG. 3 is a graph showing a sugar level comparison chart schematically showing the difference in sugar content between popping coffee prepared by the method of manufacturing popping coffee according to an embodiment of the present invention and Dutch coffee produced by a conventional Dutch coffee making method.

3, the graph of the sugar content comparison chart shows the extraction time in the X-axis direction, and the Y-axis is a sugar level comparison graph in which the sugar content of the extracted coffee is represented by Brix. A graph in FIG. 3 is a graph showing the sugar content of the Dutch coffee produced according to the conventional Dutch coffee making method, and a graph of B is a graph showing the sugar content of the popping coffee prepared according to the popping coffee producing method of the present invention.

FIG. 4 is a chart comparing the sugar content of popped coffee prepared by the method of manufacturing popped coffee according to an embodiment of the present invention with that of Dutch coffee prepared by the conventional method of producing Dutch coffee.

As shown in Figs. 3 to 4, the sugar content of the popping coffee (B) according to the embodiment of the present invention is higher than that of the conventional Dutch coffee (A) extracted during the same extraction time from the same amount of coffee beans .

The present invention can be applied to the case where coffee is produced in the conventional manner with 3 kg of the same amount of coffee beans by referring to the sugar content comparison chart as shown in FIG. 3 and the sugar content comparison chart of FIG. 4, The amount of popping coffee produced according to the manufacturing method of the popping coffee beans is made larger by the coffee having the standard sugar value of more than 2.6 brix.

As described above, the popping coffee and the manufacturing method thereof according to the present invention can prevent the fat oxidation of the coffee bean by forming the porosity through roasting and popping and adding purified water to the coffee bean, And the loss of oil of the coffee bean is also suppressed.

In addition, since the self-sugar content of coffee extracted from the same amount of coffee beans is further increased compared with the coffee prepared according to the conventional manufacturing method, it becomes possible to produce more coffee having the same level of sugar content. Therefore, there is also an advantage that the production yield of coffee is increased.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the scope of the present invention is to be construed as being limited only by the embodiments, and the scope of the present invention should be understood as the following claims and their equivalents.

10: Coffee extractor
20: Water drop section
25: Water supply pipe
30: coffee drip portion
40: Coffee storage
50:

Claims

A roasting step of roasting the coffee beans at a predetermined temperature;
A popping step of popping the roasted coffee beans in the roasting step to form a popping coffee bean;
A pulverizing step of pulverizing the popping coffee beans popped in the popping step to a predetermined size; And
An extraction step of extracting the popped coffee from the popped coffee beans pulverized in the pulverizing step; &Lt; / RTI >

The method according to claim 1,
A step carried out between the roasting step and the popping step,
And a popping preparation step of preparing a temperature and a pressure at which the roasted coffee beans can be popped in the popping step in the roasting step.

3. The method according to claim 1 or 2,
Wherein the popping comprises:
And popping the roasted coffee beans under a predetermined pressure in the roasting step to form the popped coffee beans.

The method of claim 3,
Wherein the predetermined pressure for popping the coffee beans is a pressure between 1 atmosphere and 3 atmospheres.

The method according to claim 1,
Wherein the popping coffee beans are pulverized to a size of 3 to 5 mm in the pulverizing step.

The method according to claim 1,
Wherein the extracting step comprises:
Wherein the popping coffee is extracted from the pulverized popping coffee beans in an atmosphere of a refrigeration temperature.

The method according to claim 1,
Wherein the extracting step comprises:
Adding purified water to the ground popped coffee beans pulverized in the pulverizing step, and adding a predetermined amount of water to the popped coffee beans repeatedly at predetermined time intervals to extract the popped coffee.

The method according to claim 1,
Wherein the extracting step comprises:
Wherein the popping coffee beans pulverized in the pulverizing step are accommodated in a receiver made of a permeable or filtering material and a certain amount of water is added to the popping coffee beans stored in the receiver at regular intervals, Is extracted.

The method according to claim 1,
Wherein the roasting comprises:
A first roasting step of roasting the coffee beans at a first roasting temperature for a predetermined time; And
And a second roasting step of roasting the roasted coffee beans to a second roasting temperature in the first roasting step.

10. The method of claim 9,
Wherein the roasting comprises:
The step being carried out between the primary roasting step and the secondary roasting step,
And a roaster pausing step of passing the coffee beans roasted in the first roasting step to a resting period for a predetermined time before second roasting in the second roasting step.

10. A popping coffee produced by the method for manufacturing a popping coffee according to any one of claims 1 to 10.