TW201427601A - Manufacturing method of aromatic coffee - Google Patents
Manufacturing method of aromatic coffee Download PDFInfo
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本發明是有關於一種芳香咖啡之製造方法，特別是有關於一種可使咖啡豆除具有本身香氣外，亦可同時具有其他香味之芳香咖啡之製造方法。
The invention relates to a method for manufacturing an aromatic coffee, in particular to a method for manufacturing an aromatic coffee which can make a coffee bean have its own aroma and can also have other flavors at the same time.
從咖啡樹所收穫之咖啡的果實，係從外側，由果皮、果肉、黏質物(膠質(pectin)層)、內果皮(種子皮、咖啡子的皮(parchment))、銀皮(silver skin)、胚乳、胚芽所構成。從此種咖啡果實，利用乾式(乾燥式，亦稱非水洗式)或濕式(亦稱水洗式)的精製過程而去除果皮、果肉、內果皮等後，取出咖啡的生豆(胚乳與胚芽并合一起之部分)，即咖啡生豆。而咖啡生豆在經過烘焙之後可形成咖啡熟豆，該咖啡熟豆便可提供使用者研磨成咖啡飲品來飲用。The fruit of the coffee harvested from the coffee tree is from the outside, from the peel, pulp, sticky matter (pectin layer), endocarp (seed skin, coffee parchment), silver skin (silver skin) , endosperm, germ formation. From the coffee fruit, using the dry (dry, also known as non-washable) or wet (also known as water-washing) refining process to remove the peel, pulp, endocarp, etc., take out the coffee green beans (endosperm and germ Part of the combination), that is, coffee green beans. The coffee green beans can form coffee beans after baking, and the coffee beans can be provided by the user to be ground into a coffee drink for drinking.
一般業者或民眾對咖啡豆烘焙時，大多希望能烘焙出最具咖啡原始風味之熟豆，因此對其烘焙技術無一不多加著墨研究。然而，對於可製出具有其他香味之咖啡豆，例如使咖啡豆除本身香氣外同時具花香、果香等，並無太多之技術研究針對於此。一般來說，市面上要使咖啡喝起來有其他香味，大多是將咖啡研磨煮好或泡好後，再加入具有香味之糖漿，對於本身就具有其他香味之咖啡豆，則是少之又少。
When the general practitioners or the public bake coffee beans, most of them hope to roast the most original coffee flavored beans, so the baking technology is all in addition to ink research. However, there is not much technical research directed to coffee beans having other flavors, such as coffee beans in addition to their own aromas, as well as floral and fruity notes. Generally speaking, there are other flavors on the market for coffee to be brewed. Most of them are made by grinding or soaking the coffee, and then adding the scented syrup. For coffee beans with other flavors, it is rare. .
有鑑於上述習知技藝之問題，本發明之目的就是在提供一種芳香咖啡之製造方法，以解決習知之咖啡豆本身不具有其他香味之問題。In view of the above-mentioned problems of the prior art, it is an object of the present invention to provide a method for producing an aromatic coffee which solves the problem that the conventional coffee beans themselves do not have other fragrances.
根據本發明之目的，提出一種芳香咖啡之製造方法，其包含下列步驟：浸泡一咖啡生豆及具一預定香味之一芳香天然物並進行攪拌，並於咖啡生豆發酵或與該芳香天然物混合一預定時間後，將咖啡生豆與芳香天然物進行乾燥處理；以及將經乾燥處理後之咖啡生豆與芳香天然物同置於一烘烤或翻炒裝置中，並以一加熱溫度對咖啡生豆及芳香天然物進行一加熱烘烤或翻炒程序，且以一悶化溫度進行一悶化程序，使咖啡生豆附著有芳香天然物所釋放之一芳香分子，以形成具有預定香味之一咖啡熟豆。According to an object of the present invention, a method for producing an aromatic coffee comprises the steps of: soaking a green bean and a certain natural aroma of a predetermined aroma and stirring, and fermenting the coffee with or with the aromatic natural product After mixing for a predetermined period of time, the coffee green beans and the aromatic natural product are dried; and the dried coffee green beans and the aromatic natural products are placed in a baking or stir frying device, and heated at a heating temperature The coffee green beans and the aromatic natural materials are subjected to a heating baking or stir-frying process, and a suffocating process is performed at a sultry temperature, so that the green beans are attached with a fragrance molecule released by the aromatic natural materials to form a predetermined fragrance. One of the coffee beans.
較佳地，本發明所述之芳香咖啡之製造方法，其更包含下列步驟：取出咖啡熟豆，並可選擇性地同時取出一預定數量之芳香天然物，再進行一磨粉程序，以將取出之咖啡熟豆或咖啡熟豆及芳香天然物磨製成粉。Preferably, the method for manufacturing an aromatic coffee according to the present invention further comprises the steps of: taking out the coffee beans, and selectively simultaneously taking out a predetermined amount of the aromatic natural materials, and then performing a milling process to The coffee beans or coffee beans and aromatic natural materials are ground to make powder.
較佳地，預定時間可為1秒至10天，加熱溫度可為攝氏3度至390度，悶化溫度可為攝氏-6度至360度。Preferably, the predetermined time may be from 1 second to 10 days, the heating temperature may be from 3 degrees Celsius to 390 degrees Celsius, and the sultry temperature may be from -6 degrees Celsius to 360 degrees Celsius.
較佳地，芳香天然物可為植物或花果之花辦、果皮、果實、根、莖、葉或淬取液。Preferably, the aromatic natural product may be a plant, a flower, a fruit, a root, a stem, a leaf or a extract.
根據本發明之目的，又提出一種芳香咖啡之製造方法，其包含下列步驟：將咖啡生豆置於一烘烤或翻炒裝置中，並同時將具有一預定香味之一芳香天然物放置於烘烤或翻炒裝置中，並以一加熱溫度對咖啡生豆及芳香天然物進行一加熱烘烤或翻炒程序；以及於加熱烘烤或翻炒程序完成使咖啡生豆形成一咖啡熟豆後，以一悶化溫度對咖啡熟豆及芳香天然物進行一悶化程序，使咖啡熟豆附著有芳香天然物所釋放之一芳香分子，以形成具有預定香味之一咖啡熟豆。According to the purpose of the present invention, a method for manufacturing an aromatic coffee is further provided, which comprises the steps of: placing a green coffee bean in a baking or stir frying device, and simultaneously placing an aromatic natural product having a predetermined flavor on the baking Bake or stir fry, and heat-bake or stir-fry the green beans and aromatic naturals at a heating temperature; and after the hot baking or stir-frying process is completed to make the coffee green beans form a coffee cooked beans A sagging process is performed on the coffee beans and the aromatic natural materials at a sultry temperature, so that the coffee beans are attached with one aromatic molecule released by the aromatic natural materials to form a coffee bean having a predetermined flavor.
較佳地，加熱溫度可為攝氏3度至390度，悶化溫度可為攝氏-6度至360度。Preferably, the heating temperature may be from 3 degrees Celsius to 390 degrees Celsius, and the sultry temperature may be from -6 degrees Celsius to 360 degrees Celsius.
較佳地，芳香天然物可為植物或花果之花辦、果皮、果實、根、莖、葉或淬取液。Preferably, the aromatic natural product may be a plant, a flower, a fruit, a root, a stem, a leaf or a extract.
根據本發明之目的，再提出一種芳香咖啡之製造方法，其包含下列步驟：將經烘焙之一咖啡熟豆與具有一預定香味之一芳香天然物進行浸泡或發酵或攪拌；以及於咖啡熟豆與芳香天然物混合一預定時間後，將咖啡熟豆與芳香天然物進行乾燥處理，使咖啡熟豆附著有芳香天然物所釋放之一芳香分子，以形成具有預定香味之咖啡熟豆。其中，芳香天然物可為植物或花果之花辦、果皮、果實、根、莖、葉或淬取液。According to the purpose of the present invention, a method for producing an aromatic coffee comprising the steps of: soaking or fermenting or stirring a roasted coffee bean with a certain natural aroma having a predetermined aroma; and cooking the bean with coffee After mixing with the aromatic natural material for a predetermined period of time, the coffee beans and the aromatic natural product are dried, and the coffee beans are attached with one aromatic molecule released by the aromatic natural product to form a coffee bean having a predetermined aroma. Among them, the aromatic natural product can be a plant or a flower, a fruit, a fruit, a root, a stem, a leaf or a quenching liquid.
較佳地，本發明所述之芳香咖啡之製造方法，其更包含下列步驟：將經乾燥處理後之咖啡熟豆與芳香天然物同置於一烘烤裝置中，並以一悶化溫度對咖啡熟豆及芳香天然物進行一悶化程序。其中悶化溫度為攝氏-6度至360度。Preferably, the method for producing an aromatic coffee according to the present invention further comprises the steps of: placing the dried coffee bean and the aromatic natural product in a baking device at a temperature of a suffocating temperature Coffee sautéed beans and aromatic natural products are subjected to a suffocating procedure. The sultry temperature is -6 degrees Celsius to 360 degrees Celsius.
較佳地，本發明所述之芳香咖啡之製造方法，其更包含下列步驟：取出咖啡熟豆，並可選擇性地同時取出一預定數量之芳香天然物，再進行一磨粉程序，以將取出之咖啡熟豆或咖啡熟豆及芳香天然物磨製成粉。Preferably, the method for manufacturing an aromatic coffee according to the present invention further comprises the steps of: taking out the coffee beans, and selectively simultaneously taking out a predetermined amount of the aromatic natural materials, and then performing a milling process to The coffee beans or coffee beans and aromatic natural materials are ground to make powder.
承上所述，本發明之芳香咖啡之製造方法，係在咖啡生豆進行發酵的過程中，或是烘烤或翻炒的過程中添加具有天然香味之物，並加以悶化，以使具天然香味之物可釋放香味至咖啡豆上，使得經烘焙或翻炒後之咖啡熟豆可具有該天然香味。又或是可將已烘焙為之咖啡熟豆與具香味之天然物進行浸泡或混合或發酵，使天然物之香味可混合至咖啡熟豆上後再將咖啡熟豆乾燥處理，如此亦可使咖啡熟豆具有該天然物的香味。讓使用者在飲用咖啡時，除了可品嚐到咖啡本身香味外，亦可同時享用到其它天然香味。
According to the above, the method for producing the aromatic coffee of the present invention is to add a natural flavor to the process of fermenting the green beans during the fermentation, or to fry or stir fry, so as to make the The natural scent can release the scent onto the coffee beans such that the roasted or sautéed coffee beans can have the natural scent. Alternatively, the roasted coffee beans and the scented natural products may be soaked or mixed or fermented, so that the flavor of the natural products can be mixed on the coffee beans and then dried, so that the coffee beans can be dried. Coffee-cooked beans have the aroma of this natural product. When the user is drinking coffee, in addition to the taste of the coffee itself, other natural flavors can be enjoyed at the same time.
S11~S12、S21~S22、S31~S33．．．步驟S11~S12, S21~S22, S31~S33. . . step
第1圖 係為本發明之芳香咖啡之製造方法之第一實施例之流程圖。
第2圖 係為本發明之芳香咖啡之製造方法之第二實施例之流程圖。
第3圖 係為本發明之芳香咖啡之製造方法之第三實施例之流程圖。
Fig. 1 is a flow chart showing a first embodiment of the method for producing aromatic coffee of the present invention.
Fig. 2 is a flow chart showing a second embodiment of the method for producing aromatic coffee of the present invention.
Fig. 3 is a flow chart showing a third embodiment of the method for producing aromatic coffee of the present invention.
為利貴審查員瞭解本發明之技術特徵、內容與優點及其所能達成之功效，茲將本發明配合附圖，並以實施例之表達形式詳細說明如下，而其中所使用之圖式，其主旨僅為示意及輔助說明書之用，未必為本發明實施後之真實比例與精準配置，故不應就所附之圖式的比例與配置關係解讀、侷限本發明於實際實施上的權利範圍，合先敘明。The technical features, contents, and advantages of the present invention, as well as the advantages thereof, can be understood by the present inventors, and the present invention will be described in detail with reference to the accompanying drawings. The subject matter is only for the purpose of illustration and description. It is not intended to be a true proportion and precise configuration after the implementation of the present invention. Therefore, the scope and configuration relationship of the attached drawings should not be interpreted or limited. First described.
請參閱第1圖，其係為本發明之芳香咖啡之製造方法之第一實施例之流程圖。本發明主要之要讓咖啡豆除了具有本身之氣味外，更可附有其它香氣，例如香草味、玫瑰味等等，讓人們不需再添加所欲得到香味之糖漿或成份於已沖泡之咖啡中，亦可享受到具其他天然香味之咖啡飲品。要製成具其他芳香氣味之咖啡豆之方法步驟為：Please refer to Fig. 1, which is a flow chart of the first embodiment of the method for producing aromatic coffee of the present invention. The main purpose of the invention is to make the coffee beans have other scent, such as vanilla, rose and the like, so that people do not need to add the syrup or ingredients to be scented. In coffee, you can also enjoy a coffee drink with other natural flavors. The method steps for making coffee beans with other aromatic odors are:
步驟S11：浸泡一咖啡生豆及具一預定香味之一芳香天然物並進行攪拌，並於咖啡生豆發酵或與芳香天然物混合一預定時間後，將咖啡生豆與芳香天然物進行乾燥處理。此步驟主要係取得咖啡果實後，經過前置處理使咖啡果實形成咖啡生豆後，讓咖啡生豆在進行發酵的過程中，加入具有某一預定香味之芳香天然物，並將二者混合攪拌，以使咖啡生豆能夠吸收該種預定香味。其中，讓咖啡生豆與芳香天然物進行混合之預定時間可為1秒至10天。芳香天然物可為植物或花果之花辦、果皮、果實、根、莖、葉或淬取液等等，但亦可添加化學香劑，不以所舉例者為限。Step S11: soaking a coffee green bean and a certain aromatic natural product with a predetermined aroma and stirring, and drying the green bean and the aromatic natural product after the coffee green bean is fermented or mixed with the aromatic natural product for a predetermined time. . This step is mainly after obtaining the coffee fruit, and after pre-treatment, the coffee fruit is formed into coffee green beans, and the coffee green beans are added to the aromatic natural material having a predetermined fragrance during the fermentation process, and the two are mixed and stirred. So that the green beans can absorb the predetermined flavor. Among them, the predetermined time for mixing the green coffee beans with the aromatic natural materials may be from 1 second to 10 days. The aromatic natural product may be a plant, a flower, a fruit, a root, a stem, a leaf or a quenching liquid, but may be added with a chemical fragrance, not limited to the examples.
步驟S12：將經乾燥處理後之咖啡生豆與芳香天然物同置於一烘烤或翻炒裝置中，並以一加熱溫度對咖啡生豆及芳香天然物進行一加熱烘烤或翻炒程序，再以一悶化溫度進行一悶化程序，使咖啡生豆附著有芳香天然物所釋放之一芳香分子，以形成具有預定香味之一咖啡熟豆。此步驟主要是要將乾燥後之咖啡生豆進行烘焙或翻炒，使其可形成咖啡熟豆，方可提供使用者研磨飲用。在烘烤或翻炒的過程中，亦可將經乾燥具有預定香味之芳香天然物加於烘烤或翻炒裝置中，以為了在烘焙或翻炒時能讓芳香天然物的氣味更加地釋放於咖啡豆中，而且除了以高溫加熱烘焙或翻炒外，更持續對咖啡生豆及芳香天然物進行悶化，如此可讓所產出之咖啡熟豆附有更濃郁之香氣。在此舉例芳香天然物係為薰衣草，在咖啡生豆進行烘焙或咖啡熟豆在進行悶化時將會產生多個孔隙，薰衣草所釋放之芳香分子便可附於咖啡生豆之多個孔隙中或是表面，當烘焙、翻炒或悶化完成形成咖啡熟豆後，咖啡熟豆除了有自身咖啡香外，更可同時具有薰衣草香氣。其中，芳香天然物所釋放出之芳香分子可為酮、酸、醛、酯、醇等等。另外，上述之加熱溫度可控制在攝氏3度至390度左右，烘烤時間可為數秒至5小時，悶化溫度可為攝氏-6度至360度，悶化的時間可控制在數秒至9小時，但不以此限制。Step S12: placing the dried green coffee beans and the aromatic natural products in a baking or stir-frying device, and performing a heating baking or stir-frying process on the green beans and aromatic natural materials at a heating temperature. Then, a suffocating process is performed at a sultry temperature, so that the coffee green beans are attached with one aromatic molecule released by the aromatic natural material to form a coffee bean having a predetermined scent. This step is mainly to bake or stir-fry the dried green coffee beans to form coffee beans, which can be provided for the user to grind. In the process of baking or stir frying, the dried aromatic natural product with the predetermined aroma can also be added to the baking or stir frying device, so as to make the smell of the aromatic natural product more released during baking or stir frying. In coffee beans, and in addition to baking or stir fry at high temperatures, it continues to smother coffee green beans and aromatic natural products, so that the coffee beans produced can be more rich in aroma. Here, for example, the aromatic natural system is lavender, and when the green beans are roasted or the coffee beans are cautified, a plurality of pores are generated, and the aromatic molecules released by the lavender can be attached to the plurality of pores of the green beans. Or the surface, when baking, stir-fry or simmering to form a coffee-cooked bean, the coffee-cooked bean has a lavender aroma in addition to its own coffee. Among them, the aromatic molecules released by the aromatic natural substances may be ketones, acids, aldehydes, esters, alcohols and the like. In addition, the above heating temperature can be controlled at 3 degrees Celsius to 390 degrees Celsius, baking time can be several seconds to 5 hours, the sultry temperature can be -6 degrees Celsius to 360 degrees Celsius, and the suffocating time can be controlled in seconds to 9 Hours, but not limited by this.
當上述步驟完成後，便可將咖啡熟豆取出並進行包裝，亦可同時取出咖啡熟豆以及預定數量的芳香天然物(不包含淬取液)進行包裝，讓使用者在研磨咖啡豆時可同時研磨榨取芳香天然物，以可加重芳香天然物之香味於咖啡飲品之中。又或者是，當取出咖啡熟豆，或是咖啡熟豆及預定數量之芳香天然物後，可進行一磨粉程序，以將取出之咖啡熟豆或咖啡熟豆及芳香天然物磨製成粉後，再進行包裝。After the above steps are completed, the coffee beans can be taken out and packaged, and the coffee beans and a predetermined amount of aromatic natural materials (excluding the extracting liquid) can be taken out for packaging, so that the user can grind the coffee beans. At the same time, the aromatic natural matter is extracted and grounded to aggravate the fragrance of the aromatic natural product in the coffee drink. Or, when the coffee beans are cooked, or the coffee beans and a predetermined amount of aromatic natural products are taken, a milling process can be performed to grind the taken coffee beans or coffee beans and aromatic natural products into powder. After that, pack it again.
請參閱第2圖，其係為本發明之芳香咖啡之製造方法之第二實施例之流程圖。此實施例與第一實施例不同處在於芳香天然物係於咖啡豆烘焙或翻炒時才添加，其流程步驟為：Please refer to FIG. 2, which is a flow chart of a second embodiment of the method for producing aromatic coffee of the present invention. This embodiment differs from the first embodiment in that the aromatic natural product is added when the coffee beans are roasted or stir-fried, and the process steps are as follows:
步驟S21：將咖啡生豆置於一烘烤或翻炒裝置中，並同時將具有一預定香味之一芳香天然物放置於烘烤或翻炒裝置中與咖啡生豆攪拌混合，並以一加熱溫度對咖啡生豆及芳香天然物進行一加熱烘烤或翻炒程序。Step S21: placing the green coffee beans in a baking or stir frying device, and simultaneously placing the aromatic natural product having a predetermined flavor in a baking or stir frying device, stirring and mixing with the green coffee beans, and heating Temperature is a heating or baking process for coffee green beans and aromatic natural products.
步驟S22：於加熱烘烤或翻炒程序完成使咖啡生豆形成一咖啡熟豆後，以一悶化溫度對咖啡熟豆及芳香天然物進行一悶化程序，使咖啡熟豆附著有芳香天然物所釋放之一芳香分子，以形成具有預定香味之咖啡熟豆。Step S22: After the heating baking or stir-frying process is completed, the coffee green beans are formed into a coffee-cooked bean, and the coffee beans and the aromatic natural materials are subjected to a stuffing process at a sultry temperature, so that the coffee beans are attached with aroma natural The substance releases one of the aromatic molecules to form a coffee bean with a predetermined aroma.
又或者，可參閱第3圖，其係為本發明之芳香咖啡之製造方法之第三實施例之流程圖。此實施例係將已烘焙之咖啡熟豆與芳香天然物作浸泡混合以取得香氣，其流程步驟為：Alternatively, reference may be made to Fig. 3, which is a flow chart of a third embodiment of the method for producing aromatic coffee of the present invention. In this embodiment, the roasted coffee beans and the aromatic natural materials are immersed and mixed to obtain aroma, and the process steps are as follows:
步驟S31：將經烘焙之一咖啡熟豆與具有一預定香味之一芳香天然物進行浸泡或發酵或攪拌。Step S31: soaking or fermenting or stirring the roasted one of the coffee beans with one of the aromatic natural materials having a predetermined flavor.
步驟S32：於咖啡熟豆與芳香天然物混合一預定時間後，將咖啡熟豆與芳香天然物進行乾燥處理。此時，可使咖啡熟豆附著有該芳香天然物所釋放之一芳香分子，以形成具有預定香味之咖啡熟豆。混合時間可為數秒至7日，但不以此為限。Step S32: After the coffee beans are mixed with the aromatic natural materials for a predetermined time, the coffee beans and the aromatic natural materials are dried. At this time, the coffee beans may be attached with one of the aromatic molecules released by the aromatic natural material to form a coffee bean having a predetermined aroma. The mixing time can be from a few seconds to 7 days, but not limited to this.
另外，可選擇性執行步驟S33：將經乾燥處理後之咖啡熟豆與芳香天然物同置於一烘烤裝置中，並以一悶化溫度進行一悶化程序。其中悶化溫度為攝氏-6度至360度，悶化的時間可為數秒至9小時，但不以此為限。In addition, step S33 may be optionally performed: the dried coffee beans and the aromatic natural materials are placed in a baking device, and a suffocating process is performed at a sultry temperature. The suffocating temperature is -6 degrees Celsius to 360 degrees Celsius, and the suffocating time may be several seconds to 9 hours, but not limited thereto.
以上各實施例，可再進一步可執行之步驟為：取出咖啡熟豆，或是同時取出一預定數量之芳香天然物，以進行包裝，或是待進行一磨粉程序，以將取出之咖啡熟豆或咖啡熟豆及芳香天然物磨製成粉後再進行包裝。In the above embodiments, the steps that can be further performed are: taking out the coffee beans, or taking out a predetermined amount of aromatic natural materials at the same time for packaging, or waiting for a milling process to cook the taken coffee. Bean or coffee cooked beans and aromatic natural products are ground into powder and then packaged.
再者，於第一及第三實施例中進行乾燥處理前，可取決於使用者對於香氣濃度之喜好，選擇性執行一水洗步驟，以將咖啡豆進行清洗。如喜好味濃者則可執行水洗步驟，如需要香氣味道清淡些則可不執行水洗步驟。Further, before the drying treatment in the first and third embodiments, a water washing step may be selectively performed to wash the coffee beans depending on the user's preference for the aroma concentration. If the taste is strong, the water washing step can be performed. If the fragrance smell is light, the water washing step may not be performed.
另外，咖啡豆附著其他香氣的輕或重可自行按比例進行調配，如為避免咖啡豆本身之香味完全被其他香氣所覆蓋，在咖啡豆發酵或是烘焙的過程中，咖啡豆與芳香天然物之添加比例可為1：99，但不以此為限。In addition, the lightness or weight of the coffee beans attached to other aromas can be proportioned on their own, for example, to avoid the fragrance of the coffee beans themselves being completely covered by other aromas, during the fermentation or baking of coffee beans, coffee beans and aromatic natural products The addition ratio can be 1:99, but not limited to this.
綜合上述，本發明之芳香咖啡之製造方法係在咖啡生豆進行發酵或是烘焙的過程中添加具有預定香味之芳香天然物，如此可使得烘焙後所取得之咖啡熟豆除了具有本身咖啡香氣外，更可同時具有該預定香味，例如香草味、薰衣草味等等，讓使用者於沖泡咖啡時不需加入其它香氣調味，亦可同時享受到除了咖啡香以外之芳香風味。In summary, the method for manufacturing the aromatic coffee of the present invention is to add a fragrance natural product having a predetermined fragrance during the fermentation or baking of the green beans, so that the coffee beans obtained after baking can have the coffee aroma in addition to the coffee aroma. Moreover, the predetermined fragrance can be simultaneously provided, for example, vanilla flavor, lavender flavor, etc., so that the user does not need to add other aroma to flavor the brewed coffee, and can also enjoy the aromatic flavor other than the coffee flavor.
以上所述僅為舉例性，而非為限制性者。任何未脫離本發明之精神與範疇，而對其進行之等效修改或變更，均應包含於後附之申請專利範圍中。
The above is intended to be illustrative only and not limiting. Any equivalent modifications or alterations to the spirit and scope of the invention are intended to be included in the scope of the appended claims.
S11~S12．．．步驟S11~S12. . . step
Claims (10)
浸泡一咖啡生豆及具一預定香味之一芳香天然物並進行攪拌，並於該咖啡生豆發酵或與該芳香天然物混合一預定時間後，將該咖啡生豆與該芳香天然物進行乾燥處理；以及
將經乾燥處理後之該咖啡生豆與該芳香天然物同置於一烘烤或翻炒裝置中，並以一加熱溫度對該咖啡生豆及該芳香天然物進行一加熱烘烤或翻炒程序，且以一悶化溫度進行一悶化程序，使該咖啡生豆附著有該芳香天然物所釋放之一芳香分子，以形成具有該預定香味之一咖啡熟豆。A method for producing aromatic coffee, comprising the following steps:
Soaking a green bean and a natural aroma of a predetermined aroma and stirring, and drying the green bean and the aromatic natural product after the coffee green bean is fermented or mixed with the aromatic natural product for a predetermined time. Treating; and drying the dried green bean with the aromatic natural product in a baking or stir frying device, and heating and baking the green bean and the aromatic natural product at a heating temperature Or a stir-fry procedure, and a suffocating procedure is performed at a sultry temperature to cause the coffee green bean to adhere to one of the aromatic molecules released by the aromatic natural product to form a coffee bean having the predetermined scent.
取出該咖啡熟豆，並可選擇性地同時取出一預定數量之該芳香天然物，再進行一磨粉程序，以將取出之該咖啡熟豆或該咖啡熟豆及該芳香天然物磨製成粉。The method for manufacturing an aromatic coffee according to claim 1, further comprising the following steps:
Taking out the coffee bean, and selectively taking out a predetermined amount of the aromatic natural material at the same time, and performing a milling process to grind the taken coffee bean or the coffee bean and the aromatic natural material. powder.
將一咖啡生豆置於一烘烤或翻炒裝置中，並同時將具有一預定香味之一芳香天然物放置於該烘烤或翻炒裝置中，並以一加熱溫度對該咖啡生豆及該芳香天然物進行一加熱烘烤或翻炒程序；以及
於該加熱烘烤或翻炒程序完成使該咖啡生豆形成一咖啡熟豆後，以一悶化溫度對該咖啡熟豆及該芳香天然物進行一悶化程序，使該咖啡熟豆附著有該芳香天然物所釋放之一芳香分子，以形成具有該預定香味之該咖啡熟豆。A method for producing aromatic coffee, comprising the following steps:
Placing a green coffee bean in a baking or stir frying device, and simultaneously placing an aromatic natural product having a predetermined aroma in the baking or stir frying device, and applying the green bean to the coffee at a heating temperature The aromatic natural product is subjected to a heating baking or stir-frying process; and after the heating baking or stir-frying process is completed, the coffee green beans are formed into a coffee cooked bean, and the coffee is cooked at a sultry temperature and the fragrance The natural product is subjected to a stuffing process to cause the coffee bean to adhere to one of the aromatic molecules released by the aromatic natural product to form the coffee bean having the predetermined aroma.
將經烘焙之一咖啡熟豆與具有一預定香味之一芳香天然物進行浸泡並攪拌；以及
於該咖啡熟豆與該芳香天然物混合一預定時間後，將該咖啡熟豆與該芳香天然物進行乾燥處理，使該咖啡熟豆附著有該芳香天然物所釋放之一芳香分子，以形成具有該預定香味之該咖啡熟豆；
其中，該芳香天然物為植物或花果之花辦、果皮、果實、根、莖、葉或淬取液。A method for producing aromatic coffee, comprising the following steps:
Soaking and stirring one of the roasted coffee beans and one of the aromatic natural materials having a predetermined aroma; and mixing the coffee beans with the aromatic natural material for a predetermined time, the coffee beans and the aromatic natural products Performing a drying treatment to adhere the coffee bean to one of the aromatic molecules released by the aromatic natural product to form the coffee bean having the predetermined flavor;
Wherein, the aromatic natural product is a flower, a fruit, a fruit, a root, a stem, a leaf or a quenching liquid of a plant or a flower.
將經乾燥處理後之該咖啡熟豆與該芳香天然物同置於一烘烤裝置中，並以一悶化溫度進行一悶化程序，其中該悶化溫度為攝氏-6度至360度。The method for manufacturing an aromatic coffee according to claim 8 further comprises the following steps:
The dried roasted coffee bean and the aromatic natural product are placed in a baking device, and a suffocating process is performed at a sultry temperature, wherein the sinter temperature is -6 degrees Celsius to 360 degrees Celsius.
取出該咖啡熟豆，並可選擇性地同時取出一預定數量之該芳香天然物，再進行一磨粉程序，以將取出之該咖啡熟豆或該咖啡熟豆及該芳香天然物磨製成粉。
The method for manufacturing an aromatic coffee according to claim 9, which further comprises the following steps:
Taking out the coffee bean, and selectively taking out a predetermined amount of the aromatic natural material at the same time, and performing a milling process to grind the taken coffee bean or the coffee bean and the aromatic natural material. powder.
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| CN104206612A (en) * | 2014-08-20 | 2014-12-17 | 朱振华 | Secondary processing method of raw coffee bean product before coffee roasting |
| CN107223746A (en) * | 2017-07-28 | 2017-10-03 | 云南肆只猫实业有限公司 | A kind of fermented type coffee bean and its processing method and instant coffee |
| CN109938138A (en) * | 2019-03-27 | 2019-06-28 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of coffee fresh fruit processing method improving coffee bean flavor |
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| JPS5876047A (en) * | 1981-11-02 | 1983-05-09 | Taiyo Chem Kk | Cooling method of coffee bean after roasting |
| AU2002242728B2 (en) * | 2001-03-23 | 2007-10-18 | Societe Des Produits Nestle S.A. | Improvement of aroma-containing components |
| WO2008014411A2 (en) * | 2006-07-26 | 2008-01-31 | Voyava Republic Llc | A cold infusion process for fortifying corn and/or soybeans |
| CN101120711B (en) * | 2006-08-08 | 2011-02-16 | 中国热带农业科学院香料饮料研究所 | Technology for making vanilla coffee |
| JP4896863B2 (en) * | 2006-12-27 | 2012-03-14 | 花王株式会社 | Refined roasted coffee beans |
| KR101097427B1 (en) * | 2009-08-10 | 2011-12-26 | 조선녀 | Coffee bean containing Hovenia dulcis extract and manufacturing method thereof, and functional coffee and manufacturing method of functional coffee using the same |
| CN102793042A (en) * | 2012-09-06 | 2012-11-28 | 保山锦庆热作科技有限公司 | Method for retaining aroma of roasted coffee by utilizing fixative |
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