KR20200069205A - Shape of the compressed coffee bean block for individual coffee and manufacturing method and apparatus using the same - Google Patents

Abstract

The present invention relates to a compressed coffee bean block in which coffee particles separated by cracks during compression molding are clustered, a compressed block shape suitable for coffee drink extraction using the same, and a manufacturing method and a manufacturing device thereof. According to the present invention, coffee beans roasted without grinding by means of a coffee bean grinder are compressed into an appropriate shape for block shape maintenance by means of a compressor having projections and molded into a compressed block so that forced destruction of fibers of cell membranes, carbonization attributable to frictional heat, and flavor reduction attributable to a burnt taste or the like are eliminated during grinder-based grinding of roasted coffee beans. Then, espresso extraction, dripping, or brewing in water is performed by means of the same so that each person can easily enjoy the deep and rich flavor unique to roasted coffee beans.

Description

Shape of coffee bean compressed block suitable for extraction of individual coffee beverages and manufacturing method and apparatus therefor {Shape of the compressed coffee bean block for individual coffee and manufacturing method and apparatus using the same}

The present invention relates to a coffee bean compression block in which coffee particles surrounded by cracks in a cell wall are compressed during compression molding, and a compression block shape suitable for extraction of coffee beverages using the same, and a manufacturing method and apparatus thereof, more specifically roasted Turning roasted coffee beans without grinding by coffee bean grinder in order to eliminate the cause of reduction of flavor caused by carbonization and burnt taste caused by frictional heat and forced destruction of fibers constituting the cell membrane in the process of grinding coffee beans by grinder. Compressed into a suitable shape that maintains the shape of the block by the compressor placed in it, molded into a compressed block, and extracted by espresso using it, or dripping or brewing in water, the inherent deep and rich flavor of roasted coffee beans It is about a compressed block of coffee beans that each individual can easily enjoy.

In addition, the present invention relates to a coffee beverage using a tea bag that is packaged by compressing and molding the roasted coffee beans in an appropriate shape with individual packaging paper for long-term distribution or drinking with water.

Several factors that affect the taste of coffee enjoyed by more than a third of the world's population are coffee beans, roasting degree, aging time of roasted coffee beans, how to grind beans, grain size of ground coffee, coffee There are a wide variety of options, such as how to lower, the ratio of leached coffee and water, the type and temperature of water, and various additives added to coffee, and there are numerous choices such as flavors that are felt according to personal preferences.

In general, the coffee preparation process includes a green bean selection step, a green bean processing process, a green bean roasting step, a coffee bean grinding step, and a coffee dripping step.

Green beans are characterized by a difficult harvest, and are divided into Arabica, which is mainly used for espresso and hand drip coffee, and Robusta, which is mainly used as an ingredient for instant coffee rather than drip coffee.

Even if the green beans are the same varieties, the difference in taste, aroma and acidity varies depending on where they are produced. Depending on the country of origin, coffee can be classified into Ethiopia, Colombia, Kenya AA, and Blue Mountain.

It is divided into light roast, cinnamon roast, medium roast, high roast, city roast, full city roast, french roast, and italian roast according to the degree of roasting, the first step in the coffee production process.

Light roasts are the least roasted and Italian roasts are the longest and blackest.

Roasting of coffee has a stronger sour taste and less aroma as it is roasted less, and the darker the roast, the darker the taste.

Coffee dripping is a method of grinding and roasting roasted beans.

In addition, by adding roasted coffee beans, flavored coffee is widely used. Usually, aging takes about 7 days.

The types of coffee we drink are espresso, a highly concentrated coffee, caffe americano diluted with espresso in water (long black), and caffe latte or cafe aure with milk added to the cafe americano. 'a Lait), and caffe mocha (caffe mocha) is added to the cafe latte.

In addition, the cafe mocha includes a pure cafe latte in which only chocolate is added to the cafe latte, a white cafe mocha in which white chocolate is added, and a caramel cafe mocha in which chocolate and caramel are added.

Other than that, cappuccino made by adding milk to a thick espresso and steaming it is similar to cappuccino, but with less milk and milk foam, the coffee taste is stronger and macchiato is softer than espresso, and corn pana with whipped cream con panna).

As a method of making and drinking coffee in everyday life, there is a method of extracting by using an espresso extraction method or dripping using a dripper, but an instant coffee in hot water is also widely used.

Instant coffee is a method of drinking only coffee powder with hot water, or hot coffee with a mixture of coffee powder, cream powder and sugar powder.

Such instant coffee is widely used as a method of drinking in a bottle, storing it in a bottle, taking it with a spoon, and drinking it in water or tearing it in a bar-type packaging and storing it in a bar.

However, the above methods are to extract coffee bean powder from crushed roasted coffee beans by espresso method, drip using a dripper, or drink powder from crushed coffee beans in water, roasting in the process of crushing roasted coffee beans. Since the original flavor of the coffee beans cannot be maintained, there is a limit to the deep and rich flavor of the coffee.

As a conventional prior art, Korean Patent Registration No. 10-0929274 (Registered on Nov. 23, 2009) "Method for manufacturing coffee bean bag" (hereinafter referred to as "Prior Art 1") is roasted and packaged in leach packaging And, the coffee beans packed in the leachable packaging is vacuum-packed with a vacuum packaging paper, and the coffee beans are packaged in the packaging with the product name, picture, and company information printed on the packaging, and the coffee beans are packaged to form the coffee beans. Tea bag minimizes rancidity with the vacuum packaging, and when you drink the product, open the coffee bean tea bag's packaging and vacuum packaging, and put it in hot water to brew it and enjoy the taste and aroma of freshly roasted coffee beans Doing.

As a prior art, US Patent Application No. 1993-731,887 (filed on June 22, 1934) "Compressed coffee tablet and method of preparing same" (hereinafter referred to as "Prior Art 2") has a certain shape after grinding roasted coffee beans. Disclosed is a technology in which a certain additive is mixed with a molded or ground coffee powder to be manufactured in a tablet shape so as to be drunk with water.

However, the prior art 1 is to prepare a ground coffee powder by crushing the roasted coffee beans, and then packaged in a leach packaging so as to drink it in water, and the prior art 2 crushes the roasted coffee beans to ground coffee beans. After preparing the coffee beans, the coffee powder is molded into a certain shape and poured into water to drink, and the prior art coffee is finely crushed to a thickness of 0.2 mm to 1 mm in the process of roasting and crushing coffee beans. It is not possible to solve the conventional problem that the natural flavor of roasted coffee beans, such as the burnt taste of the fibers burned during roasting due to the forced crushing of the coffee beans, and the many flavors from the fibers, is lowered.

Japanese Patent Publication JP10-033118A "Coffee Extraction Method" (hereinafter referred to as "Prior Art 3") as a prior art prior art is a method for extracting coffee by passing hot water through a plurality of pellets compressed by roasting coffee beans at a low speed. The purpose of this is to increase the extraction efficiency of coffee and shorten the extraction time, and thus a method for mass production industrially is disclosed.

However, the prior art 3 is not a method for reducing the burnt or glutinous taste of coffee, and the viewpoint is focused on the coffee extraction efficiency of industrial mass production.

In addition, when crushing coffee beans, it is not revealed that the burned fiber is crushed finely by forced crushing of the coffee beans, and the burnt and miserable tastes are caused by water. It shows an example of extracting 120 liters by putting compressed pellets into 10 kg weight.

In addition, the pellet is compressed into a 19.5 mm diameter in a flat shape so that it does not get caught in the filter and does not crumble when passing hot water.

The above prior arts do not disclose at all how each individual can easily utilize high-quality coffee beverages through direct espresso extraction, drip extraction, and brewing methods.

Therefore, it is necessary to develop a technology that allows each individual to extract and enjoy coffee beverages utilizing the original flavor of roasted coffee beans with reduced tan or glutinous taste by the desired method by each extraction method including easy espresso extraction. Is becoming.

The present inventors through long research and experiments that all coffees that have been enjoyed so far do not provide the deep and rich flavor of the roasted coffee beans as they are, so that the roasted coffee beans are finely crushed to the fibers and compressed into a suitable shape. Therefore, it was recognized that the extractable coffee compression block was not easily provided to each individual within a short time.

In particular, espresso extraction is required to have a shape of a compressed coffee bean block having an appropriate shape. In addition, it is required to extract the savory beverage of the coffee in a short time when brewing in water with a tea bag.

In the course of these experiments, the result is to extract, drip, or pour water into the espresso extraction method using a coffee bean compression block having an appropriate shape that is compressed and molded at various angles by a certain pattern of protrusions without forcibly grinding the roasted coffee beans. , It was confirmed that the unique flavor of roasted coffee beans can be maximized.

This is a honeycomb that forms coffee beans by a very small crack in the cell wall during roasting in the process of compressing the coffee beans when coffee beans are compressed at various angles after roasting once or more times by turning a certain pattern of projections. While the coffee particle ingredients that taste like the occurrence of cracks along the thin cell membrane of the structure are quickly entrained when they come into contact with water, they are enclosed and aggregated by a myriad of cracks along the cell membranes, while the outer cell membranes of coffee beans, etc. The fibers that make up are relatively thick and tough, but there are cracks, but they remain large, so the area of contact with water decreases when it comes in contact with water, so the taste of coffee contained in the fibers or various miscellaneous tastes contained in the fibers do not flow out, so the shot of coffee It can reduce odors such as taste and minimize the burnt taste of coffee ingredients by excluding frictional heat between the crushing blade and coffee beans generated during grinding, as well as retaining the coffee flavor and enriching the body's unique flavor. It seems that it can be saved as it is.

In addition, in the compression block, in the compression molding process, fine cracks are evenly generated at various angles, and the fibrous component must remain at a considerable size, so that the original taste of coffee is well extracted. To do this, the compression method and the compression block size and shape must be appropriately extracted. According to this, it is possible to extract a coffee beverage rich in flavor most efficiently.

Therefore, the present inventors have completed the present invention based on these results.

Republic of Korea Registered Patent No. 10-0929274 (November 23, 2009 registration) "Method of manufacturing coffee beans" United States Patent Application No. 1993-731,887 (filed on June 22, 1934) "Compressed coffee tablet and method of preparing same" U.S. Patent No. 9,603,376 (released on March 28, 2017) "Ground roast dual compressed coffee" Japanese Patent Publication No. 10-033118 (published Feb. 10, 1998) "How to extract coffee"

An object of the present invention is to roast roasted coffee beans without crushing by a grinder in order to eliminate the causes of reduction in flavor due to the burning taste of the cell fibers and carbonization due to frictional heat caused by forced grinding in the process of crushing the coffee beans by a grinder. It is suitable to crack evenly on the cell wall of the honeycomb structure inside the coffee bean by forming a block formed by recompressing the coffee bean once or by turning the angle of the upper and lower compression surfaces one or more times by a compressor having a certain pattern of protrusions. It provides a compressed block having a size and shape and a suitable protrusion shape and arrangement.

The appropriate size is compression-molded so that the compressive force is well transmitted within the range of maintaining the shape of the compressed block. The thickness is relatively thin and the diameter is large so that it is smaller than the diameter of the upper portion of the coffee cup. As it is compressed into a larger quantity, the convenience of use and the original flavor of the coffee are maintained in the compressed block for a long time to provide a delicious coffee drink.

In addition, the side shape of the compression-molded compressed block produced for the extraction of espresso and capsule coffee is produced in an inclined shape and coincides with the inclined side made on the side of the filter basket when extracting espresso and capsule coffee. Make sure to keep it airtight and easily fit into the filter basket.

Another object of the present invention is to allow the compressed block to be packaged in a wrapping paper for easy storage and distribution for a long period of time, and to be made of a tea bag so that the natural flavor comes out within a short time when drinking with water and drip if necessary. .

Appropriate size and shape of the compressed block according to the present invention, first, when compressing the coffee beans, protrusions of a certain pattern are arranged on at least one side of the forming frame and the pressure bar, so that the pressure applied to the coffee beans is made of various angles and evenly cracks on the cell walls. The cracked coffee beans have a structure that can be well extracted by contact with water evenly when water-soluble solids that make coffee taste by water cracking on the cell wall of the honeycomb structure are in contact with water, and the honeycomb structure of coffee beans by compression The membranes of the cells are surrounded by microscopic cracks and maintain the block shape that is agglomerated.

The projections of the predetermined pattern are formed in various shapes such as an angled polygon, a strip shape, a cone shape, a round circle shape, etc., and a certain pattern is formed according to the arrangement state, and the shapes can be combined to make a logo shape. Patterns can also be created through the arrangement of the bars. The protrusions press coffee beans at various angles when pressed to cause cracks evenly on the cell walls and the outer wall of each honeycomb structure of the coffee beans, and water or compressed steam may contact the cracks. When water-soluble coffee solids can be extracted quickly and evenly by water.

The protrusion shape and arrangement may be changed according to the roasting degree of the coffee beans. In particular, in the case of weak roasting, it is preferable to increase the density of the protrusion arrangement because the coffee bean density is large and is not easily broken.

In addition, when the compression rod having the upper compression surface with respect to the lower compression surface is rotated around the central axis as shown in FIG. 3 to recompress the angle in a slightly distorted state, multiple angles up to a portion where compression force is less transmitted between protrusions during one compression It is compressed again to be able to form a compression block evenly generated cracks evenly transmitted through the entire compression force.

The recompression method may be selected according to the purpose of use in consideration of the type of coffee beans, the roasting degree of the coffee beans, and the extraction method.

The rotational angle of the compression surface may have a different angle from that of the compression on the lower and upper surfaces once.

Each of the protrusions forming the pattern is disposed per unit area, the sharper the angle of the protrusion, the deeper the depth, and the more the pressure is pressed again, the pressure is transmitted and separated evenly from the coffee beans at various angles.

On the other hand, if the outer shell or cell wall separated by the contact surface of cracks and protrusions occurring on the cell wall of the coffee bean or the honeycomb structure is damaged a lot, there is also a burnt taste or miscellaneous taste from the damaged shell and fiber of the cell wall when extracting coffee beverages. Since it is extracted, it is preferable to adjust appropriately for flavor.

In addition, even when coffee beans are compression molded by protrusions forming a certain pattern under the same conditions, cracks formed in the shell and the cell membrane change depending on the thickness of the compressed molded block, for example, compression of an excessively thin thickness. The block has good compressive force transmission, so more cracks are generated than the thicker compressed block, and coffee component extraction is easier, but the cell wall and the outer skin fiber components are also relatively large, so the tantality and other flavors during extraction are relatively high.

The present invention is to provide an appropriate diameter size, thickness, and shape for each extraction method of coffee beverages so as to easily extract and enjoy the flavored coffee beverages.

When forming a compressed block, the thinner the thickness, the more the compressive force is transmitted evenly and cracks are evenly generated. When the thickness is thick, the pressure is not evenly transmitted to each part by mutually cushioning cushions between coffee beans, so that cracks are not evenly generated on the cell walls of the honeycomb structure constituting the beans.

In addition, the diameter is smaller than the diameter of the cup portion of the coffee cup, considering the diameter of the cup portion such as a general cup or mug, and the size in which it is packaged and distributed, but it is preferable to increase the diameter to be within a range that maintains the shape without breaking the compression block.

Thus, if the thickness of a single compressed block is thin and the amount of coffee beans is increased, the flavor of the coffee can be maintained in the compressed block for a long time, and each individual taste can be easily used in one serving or more.

The appropriate size of the compressed block is smaller than the diameter of the coffee cup within the range of maintaining the compressed block, but made larger so that the diameter is about 45 mm to 65 mm, but the thickness is thin, but the coffee beans forming the compressed block by increasing the compressed amount of coffee beans once. It is desirable to keep the flavor of the block even if it is stored for a long time in the block.

Maintaining the thickness of the compressed block within 5mm~12mm on the basis of the compressed block diameter of 55mm, pressure is evenly transmitted to the coffee bean compressed block at various angles when pressurized, and cracks are evenly generated, thereby maintaining the original flavor of the coffee.

For example, if a compression block is molded to a diameter of 55 mm and a thickness of 12 mm by applying a pressure of 600 kg/cm² to the medium roasted coffee beans, 18 g of coffee beans can be compression molded. The amount of coffee beans of 18 g is sufficient for two-shot by an espresso extractor. It becomes the applicable quantity.

The compressed block corresponding to 7.5 g of one shot becomes a compressed block with a diameter of 55 mm and a thickness of 5 mm under the same conditions. When the coffee beverage is made by appropriately adjusting the amount of coffee beans within a range of 5 mm to 12 mm as described above. Flavored coffee beverages can be extracted.

Of course, the compressed block having the thickness and diameter can extract coffee beverages not only by espresso extraction, but also by other drips such as hand drip or tea bags.

The compressed blocks can be stored individually for a long time by individually packing them in packaging paper such as nitrogen filling or vacuum packaging one by one, and you can make and drink coffee beverages by selecting an extraction method according to each individual taste.

When the thickness of the compressed block exceeds 12mm, cracks occurring in the coffee beans are not evenly generated when compressed, and the number of remaining coffee beans is significantly increased, and when extracting coffee beverages, coffee solids extracted from the honeycomb structure are uneven. The flavor will decrease.

When the thickness of the compressed block is 5 mm or less, it is difficult to maintain the shape of the compressed block, and the cell wall and the outer shell of the coffee bean honeycomb structure are separated into small pieces, which affects the taste due to the burnt taste and odor of coffee.

However, it is desirable to vary the thickness of 5mm~12mm depending on the degree of roasting of coffee beans, the number of compressions, the shape and depth of the protrusions with a certain pattern, the sharpness of the angled parts, the batch density, etc. The range may be adjusted according to the purpose of use of the extracted coffee beverage.

If the diameter of the compressed block is less than 45 mm, the thickness may exceed 12 mm in order to fit in one serving.

In this case, one or more compressed blocks molded within 5 mm to 12 mm may be packaged and distributed in one individual wrapping paper.

There is also an advantage of blending different types of coffee beans in each block to enjoy, so in this case, it is also desirable to package one or more coffee bean compression blocks to suit individual tastes without limitation in size.

The compressed block is molded into a compressed block in which the irregularities of the projections are imprinted by the compressed projections. The shape of the compressed projections is preferably changed in shape or pattern according to the way coffee is extracted.

When extracting the coffee bean compressed block by pouring it into water like tea, it is desirable to increase the number of compressions when forming the compressed block and not increase the thickness of the compressed block. And it is to reduce the time emanating from the outer skin fibers and extract the active ingredient of coffee as much as possible.

Even when forming a thin compressed block, it is desirable that the shell and cell walls are evenly cracked during compression, but less forced separation occurs.

Even when the coffee bean compressed block is dripped and extracted, it is possible to control the number of compressed beverages, the thickness of the compressed block, and the shape of the compressed protrusions during compression molding according to each individual taste.

In the case of espresso extraction and capsule coffee, coffee is extracted using steam and water with pressure. In this case, the coffee and coffee are extracted from cells of each honeycomb structure only when the pressure of steam and water applied to the entire surface of the compression block is the same. Level.

In order to form such a compression block, it is preferable to press the coffee beans under pressure by arranging compression protrusions so that there is no large difference in thickness between the upper and lower surfaces of the compression block.

That is, when viewing the cross-section of the compressed block, it is most preferable that the upper and lower thicknesses of the curved surfaces formed in the compressed block due to protrusions and depressions are maintained at a constant level.

However, even if it is not physically the same as above, it is of course possible to extract the scented coffee beverage from the press-formed compression block so as to have a shape close to the arrangement.

The shape of the compressed block may be partially changed according to the extraction method.

The side of the compressed block of the shape suitable for espresso extraction is made by inclining the side surface of the filter basket for espresso extraction and making the inclined surface of the compressed block side to coincide with the inclined surface. ) Is in close contact with the inclined surface of the filter basket to maintain airtightness, so that espresso extraction can be efficiently performed and can be easily settled when seated in the filter basket.

In order to extract the coffee drink by the capsule machine by putting the compressed block in a capsule, it can be manufactured to meet the specifications of an existing capsule container.

In general, the amount of ground coffee beans contained in the capsule is about 8 g. In this case, even if the diameter is maintained at 35 mm to 45 mm, the thickness of the coffee bean compressed block can be maintained at about 5 mm to 12 mm, so that the cracked block is evenly distributed. It is possible to extract the flavored coffee beverage.

At this time, since the capsule-shaped side surfaces are manufactured and distributed in an inclined manner, it is preferable that the shape 11 of the compressed block side surfaces be inclined and seated as shown in FIG. 2.

The manufacturing method for forming the compression block is a step of putting the roasted coffee beans into the forming frame 210 in which the projections 212 of a certain pattern are disposed, as shown in FIG. 4,

Compress molding the coffee beans, which are put into the forming mold, by a pressure rod 220 having protrusions 221 and 222 of a predetermined pattern,

Compressing the concave and convex shape including the step of withdrawing the compressed block (10) molded from the molding frame can be produced coffee beans compressed block,

The projections of the predetermined pattern may be disposed on any one or more surfaces of the forming frame and the pressing rod, and compression molding may be performed such that the side of the compression block is inclined by giving a slope to the side surface of the forming frame.

In the compression molding step, the pressing rod may be rotated at an angle about a central axis with respect to the compression surface of the molding frame to further press the pressure again.

The manufacturing apparatus for forming the compressed block includes a mold 110 molded with a projection 111 of a certain pattern into which roasted coffee beans are introduced, as shown in FIG. 3; As a device for manufacturing a coffee bean compressed block with a concavo-convex shape including a pressing rod 120 in which a protrusion 121 of a certain pattern is pressed and compressed by pressing the coffee beans put into the forming frame to produce the compressed block Can be.

In the device, the projections of a predetermined pattern can be disposed on any one or more of the forming frame and the pressing rod, and the coffee beans are compressed to be inclined so that the side of the compression block is inclined from the top to the bottom by giving a slope to the side of the forming frame. It can be molded.

The apparatus may further include a rotating portion so that the compression surface of the pressure bar with respect to the compression surface of the molding frame can be rotated at a certain angle around the central axis.

The coffee bean compressed block in which the concave-convex shape according to the present invention is imprinted has a compressed protrusion suitable for each extraction method of coffee beverage, and has a thickness, diameter, and shape to provide a deep-flavored coffee beverage with reduced burnt taste and poor taste.

Another effect of the present invention is that the compressed block is packaged in a separate wrapping paper for long-term distribution and easy to use a flavored coffee beverage in a short time.

1 and 2 show a preferred embodiment of the coffee bean compressed block according to the present invention,
1 is a perspective view of a coffee bean compression block,
Figure 2 is a side perspective view of a coffee bean compression block,
Figure 3 is a partial cut-away perspective view showing an embodiment of a coffee bean compressed block manufacturing apparatus,
Figure 4 is a cross-sectional view showing an embodiment of a method of manufacturing a coffee bean compressed block,
5 and 6 show a preferred embodiment of the packaging method according to the present invention,
5 is a perspective view of a compressed block packaging state,
Figure 6 is an exploded perspective view according to an embodiment of a compressed block tea bag.

Hereinafter, a shape of a coffee bean compressed block according to the present invention and a manufacturing method and apparatus therefor will be described in detail according to a preferred embodiment illustrated in the accompanying drawings.

1 and 2 show a preferred embodiment of the coffee bean compression block according to the present invention.

The coffee bean compression block 10 according to the present embodiment is formed by compressing the roasted coffee bean B by a molding frame and a press bar in which a certain pattern of protrusions is disposed.

The coffee bean compression block 10 is produced by putting roasted coffee beans (B) into a mold and compressing a press bar operated by a hydraulic press or a mechanical press, or an extrusion device of a screw type or a gear type By compression molding. In addition, in the case of a hydraulic press, the hydraulic generator can be arranged at a distance.

The compression molded coffee bean compression block 10 is not constant as the coffee bean B is compressed, but cracks are generated in the cell wall made of fibers while being compressed, and are separated into fine particles along the cell wall and compressed into a shape according to the mold. .

At this time, the thick and tough fibrous components that make up the outer shell of the coffee beans are not separated finely during the compression process, but remain in a considerable size, and each cell composed of solids that tastes like coffee is separated and separated by fine cracks along numerous cell walls. When it comes into contact with each other, the coffee solids are smoothly extracted between the cracks.

In addition, the walls of the cells containing the numerous coffee solids components are separated during compression molding along the fine cracks of the cell walls already generated during roasting. It becomes agglomerated and relatively less fines are generated due to the crushing of each cell wall fiber.

As described above, the fibers of the outer shell and each cell wall are less destroyed and remain in a considerable size, so that when extracting the coffee ingredient in contact with water, the area of contact with the fibers and water is smaller than that of the conventional grinding method, so that the tan or coarse taste of the fibers is less extracted.

As shown in FIG. 2, the compressed coffee bean compression block 10 is formed into a shape in which coffee beans are separated into fine coffee particles and the particles are agglomerated.

The thickness of the compressed block is preferably in the range of 5 mm to 12 mm, and the compression ratio during compression molding is when the volume of the coffee beans is V0, and when the volume of the coffee beans compressed block 10 is V1, V1 / V0 = 0.1 ~ It is preferred to be 0.3.

According to the experiment, when the compression ratio is 0.3 or more, not only the moldability decreases, but the part separated in a large particle size remains, so that the solubility in water decreases. There was a problem in that the components were significantly extracted and fine powders were generated.

Coffee tastes vary depending on the type of green beans, the degree of roasting of the beans, the particle size of the beans after grinding, the temperature of the water, the extraction method and the extraction time.

In general, according to the roasting degree and extraction method of coffee particles, the appropriate grinding degree of coffee particles is changed. For example, in general, in the case of espresso extraction, it should be finely crushed to about 0.2 mm, and drip or brew in water. In order to prevent excessive extraction of coffee flavor, coffee is pulverized to a degree of 0.7mm to 1.2mm, which is medium.

In general, in the case of coffee beans that are less swelled during roasting and have a high density due to the low degree of roasting, the coffee particles must be crushed relatively finely in order to sufficiently extract the intrinsic taste such as the sour taste of coffee. In case of weak distribution due to problems such as destruction and carbonization of the fibers constituting the honeycomb structured cell membrane constituting the coffee beans in the conventional fine grinding process, when espresso is extracted or drips, the unique flavor of the coffee beans There is a problem difficult to feel.

Therefore, in the present invention, in the case of weakly roasted coffee beans, when the pressure is increased to maintain V1/V0 = 0.15 to 0.25, the shape of the compressed block is maintained and coffee particles are finely separated in the compression process, but there is no carbonization and there is little forced destruction of the fiber. It was appropriate for the original flavor.

As described above, the pressure range should be appropriately adjusted according to the degree of coffee roasting and the extraction method. In the case of strong roasted coffee beans, the bitter taste is strong and the degree of crumbs is large, so the pressure is reduced and the V1/V0 size is relatively increased. Was able to feel the unique flavor of coffee by making the time relatively long.

However, most preferably, it is convenient to cause concern within a short time even when brewing and extracting it in water, and pressurizing again in a compression block molding process because the water does not cool, so that the coffee component is brought up within a short time. Most preferred.

On the other hand, it is preferable that the coffee beans (B) are aged before compression molding.

When the coffee beans are aged, the amount of gas contained in the coffee beans can be reduced to make the flavor of the coffee beans softer and deeper.

The compression block according to the present invention has the same shape as the square pillar shape of 3mm~10mm square side length and the projections (111,121) having a square truncated shape on the face of the forming frame having a diameter of 55mm and the side of the pressing rod at the same intervals of 1mm. Arranged to form a compressed block by pressing the coffee beans roasted in the middle to form irregularities with irregularities in the range of 1.5mm to 4mm.

The compression block was molded to have a thickness of 5 mm to 12 mm. The pressing range was 400 or more than 700 kg/cm², and it was desirable to maintain the initial compression force slightly smaller than the pressure again.

It is preferable that the compression blocks have a thickness of 4 mm or more in order to maintain the shape of the compression blocks.

When the thickness is about 5mm, cracks are well generated by the projections, while the separation and fineness of the outer skin and cell membrane occurs, so that some of the burnt and glutinous taste of coffee is leaked.

When forming a compressed block with a thin thickness, the coffee beans were less cut because the angle of the projection was not sharp, so that the tan and glutinous tastes of the coffee were relatively small.

When the thickness was thickened to 12 mm, the angled corners of the protrusions were sharp, and many protrusions per unit area were arranged with a large depth and cracks were generated smoothly through pressing again, so that the taste of coffee was not reduced.

That is, when the thickness is thick, the entire pressure is not evenly distributed due to the cushioning action between the coffee beans, so that the cracks are evenly generated by adjusting the protrusion arrangement and the number of times of pressure.

The diameter of the compressed block was maintained at 35 mm to 65 mm, and when the thickness was 5 mm to 12 mm, the amount of coffee beans could be molded into a compressed block up to about 25 g.

The compressed block can be distributed over a long period of time by packaging one or more kinds of beans and distribution level in each individual packaging paper, and selecting them according to taste to enjoy a coffee beverage.

In order to efficiently extract the compressed block in the form of espresso extraction or capsule type, in the case of espresso extraction, the side of the filter basket is inclined and the slope 11 is tilted at the same slope on the side of the compressed block. In addition, it was easy to extract espresso by pressing on the slope by the pressure steam and water pressed from above to maintain airtightness and maintaining the proper pressure in the entire block.

The compressed block for espresso extraction is such that the heights from the upper surface to the lower surface of the block can be evenly formed by the protrusions (10'), so that the thickness (10') of the compressed block is evened so that compressed steam and water are passed through. The pressure can be evenly applied.

In addition, when the pressing protrusions for pressing the compression block are disposed on the forming frame and the pressing rod, the surfaces that come into contact with each other can be arranged to be displaced, and the protrusions that are not deep in the surface of the compression block are densely arranged to block the upper and lower surfaces. It can make the bend less.

Compressed blocks made of capsul type can be made according to the size of capsules by making a compressed block by placing an inclined (11) on the side according to the specifications of existing products, and the diameter and thickness can be adjusted according to the product type.

When preparing a compressed block for tea bags that are brewed in water, it is desirable to reduce the time it takes for coffee to be extracted as soon as the coffee component is extracted, but if the pressure is applied more than once during block molding, many cracks are evenly generated and minutely. It was extractable within ~2 minutes and was able to extract coffee beverages with flavors with less fibrous tan flavor and less odor.

The coffee beverages extracted in each manner from the compressed blocks of the embodiment of the present invention became the beverage with the greatest flavor and depth of soft taste when extracting about 160 cc of coffee per 10 g of compressed blocks.

You can extract the appropriate amount of coffee drink according to the weight of the compressed block.

Looking at the remaining coffee after extracting the coffee drink from the compressed block, the outer shell and the cell walls of the coffee beans remain in a considerable size. It remained quite large.

5 and 6 show a preferred embodiment of a tea bag according to the present invention.

The tea bag (TB) according to the present embodiment may be configured to include only the wrapping paper 20 for packaging one or more molded coffee bean compression blocks 10.

One or more thinly formed compressed blocks may be packaged in the wrapping paper.

The compressed block is composed of various compressed blocks according to the type of coffee beans and the degree of roasting, and can be packaged for one-time use by variously configuring the blocks according to customer preferences.

Hereinafter, a manufacturing method of an embodiment of a tea bag will be described.

By attaching the handle tag 21 to the thread 22 on one side of the water-permeable wrapper 20 having a filtration function, it is possible to safely and conveniently use the second tea bag (TB) without daisy-handing when dipping the second tea bag (TB) in hot water. You can.

When the primary tea bag (TB1) is immersed in water, the water first penetrates the water-permeable wrapper 20, and then a gap between the coffee bean compressed block 10 or the disassembled coffee particles packed therein It is easily penetrated as it penetrates.

Figure 6 shows a first preferred embodiment of the tea bag manufacturing method according to the present invention.

The tea bag manufacturing method according to the present embodiment is to prepare the primary tea bag TB1 by packaging the coffee bean compressed block 10 with a water-permeable wrapping paper.

The permeable wrapper may use a non-woven fabric such as filter paper, inserts coffee bean compressed blocks or coffee particles between the permeable wrappers, and has the shape of a bag by bonding the edges of the permeable wrapper by heat-sealing or high-frequency bonding. Tea tea bag (TB1) can be produced.

In addition, in the water, we can change the structure of the tea bag from the form of the tea bag and hang it on the cup, which is a method that is currently in circulation.

The embodiments described above, as an example thereof, those of ordinary skill in the art to which the present invention pertains will be capable of various modifications and variations without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical spirits within the equivalent range should be interpreted as being included in the scope of the present invention.

10: coffee bean compressed block
10': Suitable compression block cross section for espresso extraction
11: Slope on the side of the block 12: Coffee particles
20: water-permeable wrapping paper 21: handle tag
22: thread 30: vacuum wrapping paper
120: pressure rod 210: molding container
221, 222: pressurized projection

Claims (9)

In the compressed block of the coffee beans are formed by pressing the coffee beans,
In the process of forming the compressed block by pressing the coffee beans, a certain pattern of protrusions is disposed on at least one surface of the compression molding frame and the pressure bar so that cracks are evenly formed on the honeycomb structure cell walls of the coffee beans, and the shape and arrangement of the protrusions Coffee bean compression block suitable for coffee beverage extraction in which the flavor of coffee extracted from the coffee bean compression block is adjusted according to the density and the depth of the projection.
According to claim 1,
When the compression block is formed, the applied pressure is V1 / V0 = 0.1 to 0.3 when the volume of the roasted coffee beans is V0 and the volume of the coffee beans is V1, and the number of pressurizations is one or more times. Coffee bean compression block suitable for extraction of coffee beverages.
According to claim 1,
The side shape of the compression block of the coffee bean is a coffee bean compression block suitable for extracting coffee beverages having an inclined angular surface that gradually increases from the lower surface toward the upper surface.
According to claim 1,
The compression block is a coffee bean compression block suitable for coffee beverage extraction, characterized in that the thickness is 5 mm to 12 mm.
According to claim 1,
Coffee bean compression block suitable for coffee beverage extraction, characterized in that the diameter of the compression block is 35 mm to 65 mm.
According to claim 1,
The coffee bean compression block is a coffee bean compression block suitable for coffee beverage extraction, characterized in that it is made of coffee tea bags packaged in special packaging.
The method according to any one of claims 1 to 6,
Coffee beverage extracted from the coffee bean compressed block.
An apparatus for manufacturing a coffee bean compressed block according to claim 1 or 2,
A molding frame in which the projections of the constant pattern in which roasted coffee beans are introduced are arranged to produce the coffee bean compressed block;
Apparatus for producing a coffee bean compressing block suitable for extracting coffee beverages, including a press bar in which the projections of the predetermined pattern are arranged to press and compress the coffee beans put into the forming mold.
The method of claim 8,
Apparatus for producing a coffee bean compressed block suitable for extracting coffee beverages in which the projections of the predetermined pattern are disposed on only one of the forming frame and the pressing rod.

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