455474 五、發明說明（1) 發明範疇： 一種浸泡式咖 者，由即溶咖啡提 香氣的責任；從而 發明背景： 咖徘不僅是個 人都無法抗拒其特 意閣珊時喝一杯咖 啡係特指由研磨咖啡和即溶咖啡所混合 供沖泡後的咖啡色澤，而研磨咖啡擔當 滿足快逮但又優質的咖啡飲用文化士二 喝咖啡 其忙碌，大 心等待咖啡 ，因此有人 咖啡，解決 然而為了快 似乎失去些 綜合以上兩 以簡單浸泡 石 g 。 综上所 1、 人們 精緻 咖啡 2、 三合 但卻 是種享 多數人 館調理 提供了 了多數 速喝到 什麼， 者之好 方式， 述，創 生活忙 咖啡烹 〇 一咖啡 無咖啡 飲料， 殊風味 啡總讓 受，而 大概沒 式咖嗓 沖泡式 上班族 咖啡， 假若以 處，戴 來喝到 更是一休間 和口感，>、心 人提振起來 煮咖啡是種 有時間自己 ’因此為了 咖啡，三合 愛喝咖啡又 就喝不到完 簡便的方式 長取短，相 南品質虹吸 和生活一部份 涼人心 ，意氣 藝術， 煮咖# 隨時隨 一咖啡 不想煮 全精煉 來享受 互彌補 式煮法 ，因此 風發。 但現代 自己享 地方便 ，以及 咖啡之 的菁華 高級的 ，將可 的咖喷 ’任何 每當興 生活尤 用或耐 喝吻1啡 即溶式 通病， ’如此 咖啡， 證明「 」是句 ^人可以歸納幾個問題，如下說明： 者，^速，無多餘時間等待慢工細活的 … 只能選擇三合一或即溶式的沖泡 :^ :咖啡泰半只有濃部的咖啡色澤， '氣故無法與以咖啡豆直接烹煮之455474 V. Description of the invention (1) The scope of the invention: An immersed coffee, the responsibility of the aroma of instant coffee; thus the background of the invention: Coffee is not only an individual who cannot resist drinking a cup of coffee when he deliberately wants to drink coffee. Ground coffee and instant coffee are mixed for brewed coffee color, and ground coffee is responsible for satisfying fast-caught but high-quality coffee. Drinking culture is very busy and waits for coffee. So some people have coffee. It seems to lose some combination of the above two to simply soak the stone g. To sum up, 1. People's exquisite coffee 2. Sanhe, but it is a kind of enjoyment of most people's hall conditioning provides most of what you can drink quickly. The best way is to create a busy life. Coffee is not a coffee drink. Flavored brown coffee always gives way, and probably no-coffee brewing coffee for office workers. If you use it, it will be a break and taste when you wear it. ≫ Heart-boosting is a kind of time to make coffee yourself. So for coffee, Sanhe loves coffee and ca n’t finish it. The easy way is to take the short and the long, the Xiangnan quality siphon and the part of life are cool and hearty, the art of art. Complementary cooking method, so windy. But Hyundai owns the convenience of enjoying the land, and the superiority of the coffee, and it will be able to spray coffee. 'Every time you use it or drink it, it ’s a common disease.' This coffee proves that "" is a sentence ^ Several problems can be summarized as follows: ^ Speed, no extra time to wait for slow work ... Only three-in-one or instant brewing can be selected: ^: Coffee Thai half has only the coffee color of the thick part, ' It cannot be cooked directly with coffee beans
4 5 54 7 4 五、發明說明（2) 咖弓卜的香氣相比擬。 3、咖缚豆所煮成之咖啡固然香氣迷人，但其煮耗時， 所需工具及程序繁瑣，咖啡豆之保存不易以及咖啡 豆之挑選亦要專業，非常人所能及。 發明概述： 一種浸泡式咖啡包，其調製方法中之烘焙方法為二次 以上烘焐之方法，第一次烘焙方法為：其咖啡生豆烘培加 溫至攝氏1 8 0〜2 3 0度，連續7〜1 0分鐘，後降至 攝氏1 0 0度以下，此作用目的在腾脹生互，並加以脱水 *使得咖啡豆成份保持均勻，如果急速膨脹則不均句，會 更濃更苦；第二次烘焙方法為：烘焙一次的咖啡豆第一次 加溫至攝氏230〜280度，連續13〜15分鐘後， 急速降至攝氏零下1 〇度以下保存3小時以上，這部分主 要是將咖啡的味道鎖在咖啡豆内，有讓咖啤的味道更醇厚 ;又烘焙完，立即研磨成細粉狀，藉以來調製成份；再精 選即溶咖_咖啡粉，依照口感輕重ΰ味的即溶咖啡，而且 不加任何香料；最後功ΰ唯粉，依研磨咖啡及即溶加啡的特 性來調配：主要以研磨喻啤為主’印溶喻哥為輔的方式來 配製；其調製方法之調配之成份，研磨咖啡：依咖啡的特 性來掌握：酸咮、澀味、醇味、土味、熟味、發酵味、苦 味、藥味、甘味；這部分約佔約佔調配的6 0 %〜8 5 % ，但依咖啡的種類有所差異。即溶咖啡約佔調配4 0〜1 5 %，這部份是要配合研磨咖啡的調配，使得濃淡、氣味 、ΰ感、回甘皆相得亦彰。該成份裝入咖啡袋包，即可浸4 5 54 7 4 V. Description of the invention (2) The aroma of Ka Gongbu is comparable. 3. Although the coffee brewed by coffee beans is charming, it takes time to cook, the tools and procedures required are cumbersome, the preservation of coffee beans is not easy, and the selection of coffee beans must be professional, which is within reach of everyone. Summary of the invention: An immersed coffee bag. The roasting method in the preparation method is a method of roasting more than twice. The first roasting method is: roasting the coffee beans to 180 ° C ~ 230 ° C. , For 7 to 10 minutes in a row, and then dropped below 100 degrees Celsius, the purpose of this action is to swell and dehydrate * to make the coffee bean ingredients uniform, if it expands rapidly, the uneven sentence will be thicker and more dense The second roasting method is: the roasted coffee beans are heated to 230 ~ 280 degrees Celsius for the first time, and after 13 to 15 minutes in a row, they are rapidly reduced to minus 10 degrees Celsius and stored for more than 3 hours. This part is mainly It locks the taste of coffee in the coffee beans, which makes the taste of the coffee beer more mellow; after roasting, it is immediately ground into a fine powder, and the ingredients are prepared from it; and then the instant coffee _ coffee powder is selected according to the taste of the taste. Instant coffee without any flavor; in the end, it is powder only, and it is formulated according to the characteristics of ground coffee and instant coffee plus coffee: it is mainly formulated by grinding Yu beer as the main supplement, and Yin Rong Yu brother; Ingredients of the modulation method, Ground coffee: according to the characteristics of coffee: sour, astringent, mellow, earthy, ripe, fermented, bitter, medicinal, sweet; this part accounts for about 60% ~ 85% of the blending, However, it varies according to the type of coffee. Instant coffee accounts for about 40% to 15% of the blending. This part is to be combined with the blending of ground coffee to make the lightness, smell, scent, and sweetness complement each other. This ingredient is packed in a coffee bag
第5頁 4 5 &4 7 4 五、發明說明（3) 泡成為一色香味俱佳的咖啡飲料。 本發明之其特點如下： a 、j用種衣狀包裝’如同三合-咖啡最適於快速沖泡 b、 内由研磨咖啡及即溶咖啡所構成，其中： 研磨咖啡提供：媲美傳統烹煮咖啡的香氣 即溶咖啡提供：咖啡應有的美麗色澤 c、 研磨咖啡的製成程序特殊，使本發明有凌駕傳統烹 煮加啡口感的優勢，從而創造本發明深具快速沖泡 且口感優質的特性。 底下試舉一實施例，並配合圖式，詳細說明本創作結 構特徵與功能特性： ’ 實施例： 參見第一圖其係顯示習式設計方塊流程圖，咖啡生豆 1 〇先進行烘焙A步驟，此種為一般之烘焙方式，將咖啡 的生豆供焙A加溫至攝氏200〜250°度，依咖啡的 種類的不同，在烘焙上，由淺至深的可分為好幾種，烘焙 A後將咖啡豆研磨成細粉狀研磨咖啡2 0，則可煮後飲用 ，但氣味不香。 參見第二圖其係顯示本發明方塊流程圖，將咖啡生豆 3 3先進行烘焙1步驟，該烘焙1可分為第一次烘焙1 1 和第二次烘焙1 2，第一次烘焙1 1為加溫至攝氏1 8 〇 〜2 3 〇度，連續7〜1 〇分鐘，後降至攝氏1 〇 〇度以 T ’第二次在加溫至攝氏2 3 0〜2 8 0度，連續1 3〜Page 5 4 5 & 4 7 4 V. Description of the invention (3) Brewing becomes a coffee beverage of all colors. The characteristics of the present invention are as follows: a, j are packaged in a seed coat like 'Sanhe-coffee is most suitable for rapid brewing, b. It consists of ground coffee and instant coffee, of which: Ground coffee provides: comparable to traditional brewed coffee The aroma of instant coffee provides: the beautiful color and luster of coffee, and the special preparation process of ground coffee, which makes the invention have the advantage over the traditional cooking and browning taste, thereby creating the invention which has deep brewing and good taste. characteristic. An example is given below, in conjunction with the drawings, to explain the structural features and functional characteristics of this creation in detail: '' Example: See the first figure for a flow chart showing the design block of the habit, coffee green beans 1 〇 first roast A This is a general roasting method. The raw beans for roasting coffee are warmed to 200 ~ 250 ° C. Depending on the type of coffee, they can be divided into several types from light to deep. After roasting A, the coffee beans are ground into fine powder ground coffee 20, which can be cooked after drinking, but the smell is not fragrant. Referring to the second figure, a block flow chart of the present invention is shown. Coffee green beans 3 3 are first roasted 1 step. The roast 1 can be divided into the first roast 1 1 and the second roast 1 2 and the first roast 1 1 is warming to 180 to 230 degrees Celsius for 7 to 10 minutes in a row, and then decreases to 100 degrees Celsius to T 'for the second time to warm up to 230 to 280 degrees Celsius, Continuous 1 3 ~
4 5 5474 五、發明說明（4) 1 5分鐘後’急速降至攝氏零下1 〇度以下保存3小時以 上，這部份主要是將咖啡的味道鎖住在咖啡豆内，有讓咖 啡的味道更醇厚，再研磨成細粉狀；在烘培1之後，立即 精選即溶咖啡粉2，其依照口感輕重口味的即溶咖啡，而 且不加任何香料；最後為調配3 ，其依研磨咖啡及即溶咖 啡的特性來調配，主要研磨咖啡為主，即溶咖啡為輔的方 式來配製。其配分為6 〇〜8 5%之研磨咖啡3 1加上即 溶咖啡（3 2 ) 4 0 — 1 5 %，即為本發明咖啡包4。 參見第3圖，一種浸泡式咖啡包’咖啡包$該咖啡被 一極細之咖啡包袋4 1包裹起來’泡在水裡不會散出，相 當好用，由於咖啡包4之成份照本發明泡製，因此，其濃 度夠、香味濃、口感佳，品質好，應用於咖啡，更顯^便 容易。 ， 參見第四圖，咖啡包4泡在水裏，咖啡包4其中之研 磨咖啡和即溶咖啡各有作用即溶咖啡會溶解，增^色澤， 研磨咖啡則不會溶解，但能夠慢慢散發氣味’兩者混合就 能浸泡一杯色香味俱全的咖啡。 σ4 5 5474 V. Description of the invention (4) After 15 minutes, 'rapidly dropped to below -10 degrees Celsius and stored for more than 3 hours. This part mainly locks the taste of coffee in the coffee beans, which makes the taste of coffee More mellow, and then grind into a fine powder; immediately after roasting 1, select instant coffee powder 2, which is based on light taste of instant coffee without any flavor; finally, to blend 3, it is based on ground coffee and The characteristics of instant coffee are blended, mainly ground coffee, and instant coffee supplemented. It is divided into 60 ～ 8 5% of ground coffee 3 1 plus instant coffee (3 2) 4 0—15%, which is the coffee bag 4 of the present invention. Referring to FIG. 3, an immersed coffee bag 'coffee bag $ This coffee is wrapped in a very fine coffee bag 41 1' will not disperse when soaked in water, which is quite easy to use, because the ingredients of coffee bag 4 according to the present invention It is brewed, so it has enough concentration, strong flavor, good taste and good quality. It is easier to apply to coffee. As shown in the fourth figure, the coffee bag 4 is soaked in water, and the ground coffee and the instant coffee in the coffee bag 4 each have an effect. The instant coffee will dissolve and increase the color, and the ground coffee will not dissolve, but it can slowly disperse. Smell 'mixes a cup of coffee with a full range of colors and aromas. σ