WO2018111085A1 - Device for roasting coffee beans and related method - Google Patents

Device for roasting coffee beans and related method Download PDF

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Publication number
WO2018111085A1
WO2018111085A1 PCT/MX2017/000147 MX2017000147W WO2018111085A1 WO 2018111085 A1 WO2018111085 A1 WO 2018111085A1 MX 2017000147 W MX2017000147 W MX 2017000147W WO 2018111085 A1 WO2018111085 A1 WO 2018111085A1
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WO
WIPO (PCT)
Prior art keywords
roasting
coffee beans
coffee
chamber
air
Prior art date
Application number
PCT/MX2017/000147
Other languages
Spanish (es)
French (fr)
Inventor
Enrique ARRIOLA GUEVARA
Guadalupe María GUATEMALA MORALES
Ernesto RODRÍGUEZ GONZÁLEZ
Luis VIRGEN NAVARRO
Priscilla RUÍZ PALOMINO HARO
Original Assignee
Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A.C.
Universidad De Guadalajara
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Application filed by Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A.C., Universidad De Guadalajara filed Critical Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A.C.
Publication of WO2018111085A1 publication Critical patent/WO2018111085A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
    • F26B17/10—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by fluid currents, e.g. issuing from a nozzle, e.g. pneumatic, flash, vortex or entrainment dryers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air

Definitions

  • the present invention relates to an apparatus for roasting coffee beans, as well as associated methods for the best roasting of the grain by the application of gases or vapors.
  • the roasting process plays an important role in obtaining high quality coffee, involving a series of physical and chemical transformations that will impact the final result of aroma, flavor and color of the final product.
  • coffee roasting consists of two stages: the drying stage and the roasting stage.
  • the drying stage occurs at the beginning when the grain temperature is below 160 ° C and is characterized by a significant loss of moisture.
  • the process goes to the roasting stage and, upon reaching a temperature between 180'C and 190 ° C, the pyrolysis reactions begin that are accompanied by both the characteristic physical changes (color, volume and density) as of moisture loss.
  • the reactions are endothermic, that is, they require heat, while in later stages of roasting the reactions are strongly exothermic, that is, they generate heat; All this translates into that when reactions occur, they cause the temperature of the grain to increase rapidly, generating CO. Consequently, the pressure generated during the process creates cells within the grain.
  • the average pressure of CO2 in the grain is approximately 12 atmospheres and the grain has expanded from 50 to 100%.
  • US Patent 4169164 A refers to a two-stage continuous roasting process for coffee, in which the roasted coffee product is of low density and high yield
  • Patent document US 3964175 A describes a coffee bean roasting system where coffee beans are placed in a chamber similar to a box where they levitate as a dense mass, in contact with hot air and combustion gas
  • 5681607 A refers to an invention consisting of a device that uses hot air, far infrared rays, or microwaves under consideration for roasting coffee beans; EP 2047755 A1, which involves roasting the beans, cooling with a mist of cold water, roasting again and cooling by air conditioning.
  • Coffee roasters that are used both for domestic use, or small scale (US2009 0130277A1), and industrial scale (WO2011 136632A2) have also been described.
  • the predominant mechanism of heat transfer is convection from air or steam (US 5,681, 607 A), gases that are heated by combustion (Ludwig, 2012) or by means of electrical resistors.
  • devices that use hot air, combustion gas, lightning are being considered.
  • far infrared or microwave US 7,235,764 B2; ES 2109669 T3
  • Different techniques have also been developed to perform a better roasting process ( ⁇ lvarez, 2014).
  • roasting control measurements and / or control of the temperature-of-roasting-term, roasting time, color-reflection of roasted coffee, total weight loss, loss of dry matter are relied upon.
  • the invention provided relates to a method and an apparatus for roasting coffee, by means of which it is possible to carry out a roasting process under an automatic or semi-automatic control system that allows obtaining a reproducible process that guarantees the uniformity of roasting of coffee beans. It is also possible to carry out a coffee roasting process under highly hygienic conditions since the apparatus provided in the invention is easily removable, allowing periodic cleaning and thus avoiding the contamination of the grain, and / or the production of harmful compounds such as they can be the pyrolysis products that are commonly found in traditional roasters.
  • the invention relates to a method and apparatus for roasting coffee beans, which allows the realization of an automatic or semi-automatic roasting process by applying hot air.
  • the apparatus consists of the following elements whose numbers are also shown in the annex of drawings: a support cabinet or structure 9, which houses and protects the following elements: a toaster module 1, a feed hopper 10, a cyclone 13, a control panel 7, pressure regulators (or flow) 3, electrical resistance 5, rotameters 6, thermocouple 8, pipes and electrical connections. Structure 9 also has 4 wheels that facilitate its mobility and placement; and it also has an opening which is the collection area 15 of roasted coffee beans.5
  • the apparatus for roasting coffee beans includes a control system comprising a programming algorithm adapted to the control panel 7.
  • the control system is an automatic control system constituted by the control panel 7 in association with the following elements:
  • Monitoring system coupled to a computer to execute the operation actions.
  • control system is a semi-automatic control system constituted by the control panel 7 in association with the following elements:
  • the method for roasting coffee beans is made up of a series of steps and steps that ensure the realization of a roasting process, automatic or semi-automatic under standardized conditions, which guarantees a reproducible process , which provides uniformity in roasting of coffee beans.
  • the method of the invention consists of 4 primary stages, which are generally:
  • Figure 1 corresponds to the isometric projection of the apparatus for roasting coffee beans by applying air.
  • FIG. 2 is a perspective view of the control panel 7.
  • Figure 3 is a side view of the apparatus for roasting coffee beans by applying air.
  • Figure 4 is another perspective of the coffee bean roaster by applying air.
  • Figure 5 shows an explosive perspective of the roaster module 1 of coffee beans.
  • Figure 6 illustrates a 3D view of the coffee bean roaster. DETAILED DESCRIPTION OF THE INVENTION
  • the invention relates to an apparatus and a method for roasting coffee beans, where the advantages of uniformity in the roasting and hygiene treatment are met, guaranteeing the "quality" of the product.
  • This desirable result is achieved, in accordance with the invention, by the provision of an apparatus that has proven to be an ingenious device without moving parts, which includes an automatic or semi-automatic control system, by means of which the execution of a device is made possible.
  • coffee roasting method in which it becomes important to know and control not only the quality of the raw material but also the different control variables associated with the roasting process to achieve a final product with attributes of color, aroma, body and Coffee flavor according to the highest quality standards.
  • an apparatus which, according to what is illustrated in Figures 1 to 6, comprises a support cabinet or structure 9 with four wheels 14 that facilitate the mobility of the apparatus.
  • the structure 9 comprises a frame with one or more walls and a shelf or platform configured to support a roaster module 1, which allows it to collect roasted coffee beans without them touching a surface that contaminates the grain.
  • the structure 9 can be hollow or semi-hollow, with holes, holes, boarding, cage or other design that allows to protect the components within it and that supports the apparatus without affecting its functionality.
  • the structure 9 can be a single piece or be formed from different pieces that, when coupled together, conform to said structure 9.
  • the structure 9, houses and supports a toaster module 1 which is composed of a metal plate folded in a semi-triangular shape, which has rounded edges in the folds; said metal plate forms a pyramidal body, of rectangular base, which constitutes the body of a roasting chamber 16 whose upper face is the base of said pyramidal body and which has in its center a past hole 29 (perforation) in which connect the bottom end of a hopper via a feed tube 17 and 21 10, to feed the previously heavy green coffee beans, to the roaster module 1; the feeding tube 17 is located at the top of an inclined plate 18, which is optional, which is held from a right side wall and a left side wall, the plate 18 can be tilted at various angles to allow, prevent or regulate The coffee beans are fed to the roasting chamber.
  • a toaster module 1 which is composed of a metal plate folded in a semi-triangular shape, which has rounded edges in the folds; said metal plate forms a pyramidal body, of rectangular base, which constitutes the body of a
  • Another past hole 30 which is used to serially connect an outlet tube 19 of coffee husk, a connection elbow 20 to the cyclone and a tube of 21st entrance to the cyclone.
  • a stainless steel mesh 22 is molded that allows the coffee husk to exit, to prevent the roasted coffee beans from being dragged, and which also prevents the increase in pressure inside roasting chamber 16; both the front face and the rear face of the pyramidal body of the roasting chamber 16 have a trapezoidal shape so that coffee beans are concentrated in the lower part of said roasting chamber; said rear face of the roasting chamber in the external part has in its center a fastener 23 that serves to support the roaster module 1, in addition said rear face has at its lower end a slope that forces the coffee beans to converge to the base of the pyramidal body; said rear face has another past hole 31 in its center, which serves to connect a discharge tube 24 of the roasted coffee beans, coming from the roasting chamber 16; The tip of the pyramidal body of the roasting chamber 16 is located at the lower end of the toaster module 1, and has in its center a past hole 32 that connects the roasting chamber 16 with an air inlet nozzle 25, to allow the entry, during the roasting stage,
  • the embodiment also includes a left side cover 26, semi-triangular in shape that is coupled laterally to the pyramidal body of the roasting chamber 16, and which has pins that allow it to be disassembled for cleaning actions; a vertical divider plate 27, whose right end joins a right side cover 28 of the pyramidal body and its left end joins the left side cover 26 operably attached to the inside of the pyramidal body of the toast chamber 16; the upper and lower ends of the vertical divider plate 27 are close to the tip and the upper face respectively of the pyramidal body of the roasting chamber 16; the vertical divider plate 27 is parallel and close to the front face of the roasting chamber 16 to form an "internal circuit" where the roasted coffee beans are recirculated which are driven from the lower part of the chamber of roasting 16 to the upper face by means of the air (hot or cold, depending on the stage in which it is in the process) that enters the roasting chamber through the air inlet nozzle 25 at the base.
  • the roaster module 1 is connected to a cyclone 13, which allows
  • a control panel 7 is included in structure 9, which has a programming algorithm adapted.
  • the control panel 7 allows to control the conditions under which the roasting of coffee beans is carried out to obtain the desired quality.
  • the points for the roasting air temperature are set depending on the degree of roasting that is desired.
  • the temperature ranges for drying should be set between 300 and 500 ° C, for the roasting stage between 300 and 500 ° C and for cooling between -10 and 15 ° C.
  • the air pressure required for each phase is also set.
  • two rotameters 6 are used that are located below the control panel 7, and two pressure regulators (or flow) 3 arranged in a position lower than the rotameters 6.
  • the green coffee In the drying stage the green coffee, with an initial humidity between 12 and 14%, is heated between 5 to 25 minutes, which is the time in which the grain reaches a temperature of 180 ° C. Once the grain reaches 180 ° C, the time of the roasting phase ranges between 5 and 15 minutes, depending on the air temperature.
  • the system will automatically stop the electrical supply to the resistor to stop the heating and activate the cold air inlet, which is cooled by using the Vortex 4 tube attached to the system. Cold air has the function of slowing the roasting reactions.
  • the cooling phase lasts between 5 and 15 minutes.
  • the device must have a compressor of not less than 7 hp, capable of supplying at least 4 kgi / cm 2 .
  • a very important aspect of a first embodiment of the invention is the ease of automatically controlling the process once the information is fed into a control panel on the weight of the load and the type of toast that is desired.
  • a control system included in the device will act automatically by means of a set of programs and data acquisition and storage systems, selecting the process times at the appropriate conditions.
  • the automatic control system is constituted by the control panel 7 to which elements that allow automatic adjustment and control of the specific parameters and conditions under which coffee roasting will be carried out are associated. to get the desired quality. These elements include: programming tablets; operation panel embedded in a monitor; integrated software; and a monitoring system coupled to a computer to execute the operation actions.
  • the user can manually control the process.
  • the times of each stage as the temperatures are set manually by the user giving greater versatility to the roasting process and, therefore, to the characteristics of the final product.
  • the user can be guided using a time and air temperature suggestion table for the degree of roasting.
  • the control system is semi-automatic with solenoid valves 2 and coupled timers, so that, following a "user table" (indicating drying, roasting and cooling times with their corresponding percentage of opening timers) .
  • the control panel 7 associates elements such as: temperature controllers; timers; and operation panel to adjust the timers manually.
  • the toaster module 1, the control panel 7, the cyclone 13, the rotameters 6, the electrical resistance 5, the vortex tube 4 are fixed and protected in structure 9 , a thermocouple 8, solenoid valves 2, three-way valve with actuator 12, regulators 3, rotameters 6, and pipe and electrical connections.
  • a thermocouple 8 solenoid valves 2, three-way valve with actuator 12, regulators 3, rotameters 6, and pipe and electrical connections.
  • the apparatus for roasting coffee beans, according to the invention can nevertheless have any suitable conformation, such as a cylindrical, spherical, hemispherical conformation , prismatic, etc. that can support and / or protect one or more components.
  • a second primary object of the invention is to provide a method for roasting coffee beans, in which the relationship of roasting times is defined, with operating flows and air temperature that must be used in the different stages of the method. This information is fed either to the automatic control system, or to the semi-automatic control system, of the device for roasting coffee beans from the invention, to allow an automated or semi-automated roasting process, in which the best attributes of coffee color, aroma, body and flavor are ensured according to the highest quality standards.
  • Various embodiments of the method of the invention can be used to roast coffee beans using the different modes of the coffee bean roaster described in this document and shown in the Figures, either by automatic control or semi-automatic control of the parameters and conditions. of the different stages of the roasting process. These actions can be carried out through the use of the control panel 7 with a menu of options, integrated with action buttons towards a control system that adjusts times, temperatures, pressures and flows according to the selected options.
  • the generalization of the 4 main steps of the method of the invention for roasting coffee beans is then established: a) Select and clean the grain. It is important to use green coffee beans without endocarpb ("parchment coffee") from either the wet or dry path.
  • the color of the grains is between 17.8 and 24.2 for L *, between 0.4 and 1.3 for a * and between 4.5 and 11.6 for b * (using the Des illuminator with a standard observer a 20 °).
  • the dimensions in millimeters for the grain are in the range of 7.9 to 11.6 long, 4.7 to 8.6 wide and 2.3 to 5.5 thick.
  • Feed hopper 10 contains marks for three load levels allowed by the equipment: 500, 1000 and 1500 g. d. Feed the system by opening the valve that separates the feed hopper 10 from the toaster module 1 to allow gravity filling.
  • the conditions used will depend on the amount of coffee, the load used that can cover a weight range of 500 to 1500 g, flow rates 115 to 125 l / min and operating pressure from 2.0 to 3.5 kg «/ cm 2 .
  • the air temperature should be maintained between 300 and 500 ° C.
  • the heating of the grain until the beginning of the reactions is carried out as follows: the air flows must operate between 115 and 125 l / min, depending on the amount of the load, the contact times hot air / grain vary from 10 to 30 minutes, the air temperature is maintained between 300 and 500 ° C. Regardless of the operating conditions, the drying stage will end when the coffee bean has reached a temperature between 180-190 ° C.
  • the coffee roasting phase begins; To prevent the grain from breaking or breaking the option of reducing the source air pressure up to 1.5 kgVcm 2 .
  • the flow of the source air will be reduced as a result of the decrease in pressure between the values of 110 and 115 l / min maintaining its temperature between 300 and 500 ° C.
  • the residence time ranges from 3 to 15 minutes depending on the amount of coffee bean in question.
  • the heating system is suspended giving rise to cooling with the use of a Vortex 4 tube, operated in such a way that it offers an air flow of between 110 and 115 l / min at a temperature of 0 to -10 ° C, for a time of 2 to 20 minutes depending on the initial grain load.
  • the coffee bean flows through the roaster module 1 to make contact with counter-current air in an air temperature range of 200-500'C.
  • the air source gas
  • the air with a pressure of 2 kg »/ cm 2 and a flow rate between 100 and 200 L / min, which allows the source of the grain during the roasting stage.
  • the degree of coffee starts the color change. He The time of this period will depend on the amount to be roasted (500 to 1500 g.) and the necessary temperature of the roasting air, which is injected into the system through an air inlet nozzle 25.
  • the coffee bean reaches a temperature between 180-190 ° C, starting a period where the reactions take place.
  • the heating air flow is automatically adjusted by a control system with actuated valves 12 that will regulate the pressure to 1.5 kgrfcm 2 (flow rate up to 100 It / minute), to prevent the grain from breaking or Decommissioning
  • actuated valves 12 that will regulate the pressure to 1.5 kgrfcm 2 (flow rate up to 100 It / minute), to prevent the grain from breaking or Decommissioning
  • the time of 'cooling' ⁇ at air temperature is abruptly reduced by using a vortex tube 4 to slow down the reactions and prevent the coffee from overloading. The sum of all these times indicates the total process time.

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Abstract

The present invention relates to food industry processes, specifically those involving methods for roasting coffee beans and similar products by means of hot air. The invention provides a method and device for roasting coffee, for carrying out a process of roasting coffee beans under an automatic or semiautomatic control system, allowing a repeatable process to be obtained, which process ensures the uniformity of the roasting of the coffee beans, under highly hygienic conditions, as the device provided in the invention is easily dismantlable, facilitating the regular cleaning thereof, thereby preventing the beans from being contaminated and/or harmful compounds from being produced, such as the products of pyrolysis, which are commonly present in traditional roasters.

Description

APARATO PARA TOSTAR GRANOS DE CAFÉ Y MÉTODO RELACIONADO  APPARATUS FOR TOASTING COFFEE BEANS AND RELATED METHOD
CAMPO DE LA INVENCIÓN FIELD OF THE INVENTION
La presente invención se relaciona con un aparato para tostar granos de café, asi como métodos asociados para el mejor tostado del grano mediante la aplicación de gases o vapores. The present invention relates to an apparatus for roasting coffee beans, as well as associated methods for the best roasting of the grain by the application of gases or vapors.
ANTECEDENTES DE LA INVENCIÓN BACKGROUND OF THE INVENTION
El proceso de tostado juega un papel importante en la obtención de café de alta calidad, involucrando una serie de transformaciones físicas y químicas que impactaran en el resultado final de aroma, sabor y color del producto final.  The roasting process plays an important role in obtaining high quality coffee, involving a series of physical and chemical transformations that will impact the final result of aroma, flavor and color of the final product.
De manera general, el tostado de café consta de dos etapas: la etapa de secado y la etapa de tostado. La etapa de secado sucede al inicio cuando la temperatura del grano se encuentra por debajo de los 160°C y se caracteriza por una pérdida importante de humedad. Cuando el grano supera la temperatura mencionada, el proceso pasa a la etapa de tostado y, al alcanzar una temperatura entre 180'C y 190°C, comienzan las reacciones de pirólisis que van acompañadas tanto de los cambios físicos característicos (color, volumen y densidad) como de la pérdida de humedad. Es en esta etapa cuando el café desarrolla sus propiedades organolépticas especificas en términos de sabor, aroma y color. Estas características se desarrollan debido a las múltiples y complejas reacciones químicas inducidas térmicamente. Inicialmente, las reacciones son endotérmicas, es decir, requieren calor, mientras que en estados posteriores del tostado las reacciones son fuertemente exotérmicas, es decir, generan calor; todo esto se traduce en que cuando las reacciones ocurren, causan que la temperatura del grano aumente rápidamente, generando CO¿ Consecuentemente, la presión generada durante el proceso crea celdas dentro del grano. Cuando termina el proceso de tostado, la presión promedio del CO2 en el grano es aproximadamente 12 atmósferas y el grano se ha expandido del 50 al 100%. Algunas evidencias tienden a mostrar que el sabor normal del café no se desarrollaría sin el aumento de presión del C02 (llly, 2002). In general, coffee roasting consists of two stages: the drying stage and the roasting stage. The drying stage occurs at the beginning when the grain temperature is below 160 ° C and is characterized by a significant loss of moisture. When the grain exceeds the mentioned temperature, the process goes to the roasting stage and, upon reaching a temperature between 180'C and 190 ° C, the pyrolysis reactions begin that are accompanied by both the characteristic physical changes (color, volume and density) as of moisture loss. It is at this stage when coffee develops its specific organoleptic properties in terms of taste, aroma and color. These characteristics develop due to the multiple and complex thermally induced chemical reactions. Initially, the reactions are endothermic, that is, they require heat, while in later stages of roasting the reactions are strongly exothermic, that is, they generate heat; All this translates into that when reactions occur, they cause the temperature of the grain to increase rapidly, generating CO. Consequently, the pressure generated during the process creates cells within the grain. When the roasting process is finished, the average pressure of CO2 in the grain is approximately 12 atmospheres and the grain has expanded from 50 to 100%. Some evidence tends to show that the normal coffee flavor would not develop without the increase in pressure of C0 2 (llly, 2002).
Se ha puesto asimismo gran interés en estudiar exhaustivamente las reacciones que ocurren durante el proceso de tostado para determinar los componentes importantes que generan el sabor y la calidad del café, así mismo se han estudiado los factores que afectan a dichas reacciones a fin de controlarlas. Por ejemplo, entre las transformaciones que ocurren durante el tostado se presentan cambios en algunos componentes del café verde como: celulosa, lignina, cafeína y compuestos inorgánicos que no reaccionan en forma significante. Otros componentes como la sacarosa, las proteínas, el ácido clorogénico y la trígonelina, reaccionan extensiva y parcialmente, desapareciendo casi totalmente en algunos casos. Estas desapariciones llevan a un amplio rango de reacciones cruciales para desarrollar el sabor del café (Schwartzberg, 2005). Se han encontrado cerca de mil componentes involucrados en diferentes reacciones en el tostado del café (Wang, 2012). Muchos de estos componentes sufren rupturas parciales cerca del final del proceso de tostado. Si este proceso continuara, la ruptura sería total y algunos productos serian solamente producidos -en forma significante- si se usara un tostado más largo que el normal. Great interest has also been placed in thoroughly studying the reactions that occur during the roasting process to determine the important components that generate the flavor and quality of coffee, and the factors that affect these reactions have been studied in order to control them. For example, among the transformations that occur during roasting, there are changes in some components of green coffee such as: cellulose, lignin, caffeine and inorganic compounds that do not react significantly. Other components such as sucrose, proteins, chlorogenic acid and trígonelina, react extensively and partially, disappearing almost completely in some cases. These disappearances lead to a wide range of crucial reactions to develop coffee flavor (Schwartzberg, 2005). About a thousand components involved in different reactions in coffee roasting have been found (Wang, 2012). Many of these components suffer partial ruptures near the end of the roasting process. If this process continues, the break would be total and some products would only be produced - significantly - if a toast longer than normal were used.
Por otra parte, se ha demostrado que si el grano no es tostado a la temperatura adecuada, o si no se tuesta de manera uniforme y durante el tiempo necesario, se evita que los aceites salgan a la superficie perdiéndose el sabor característico del café, y se tiene como resultado no deseado un sabor más parecido al del cacahuate, fácilmente reconocible. Por otra parte, si el grano se tuesta a una temperatura demasiado elevada, o se prolonga demasiado el proceso, el grano tendrá un desagradable sabor carbonizado (Rivera, 2006). Más aún, el tostado bajo las condiciones mencionadas puede producir compuestos carcinógenos tales como hidrocarburos aromáticos policíclicos (HAP) (Orecchio, Ciotti, & Culotta, 2009).  On the other hand, it has been shown that if the grain is not roasted at the proper temperature, or if it is not roasted uniformly and for the necessary time, the oils are prevented from coming to the surface, losing the characteristic coffee flavor, and it has as an undesirable result a taste more similar to that of peanuts, easily recognizable. On the other hand, if the grain is roasted at a too high temperature, or the process is prolonged too much, the grain will have an unpleasant charred taste (Rivera, 2006). Moreover, roasting under the above conditions can produce carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAH) (Orecchio, Ciotti, & Culotta, 2009).
Con el propósito de lograr el tostado perfecto de los granos de café, las cuestiones previamente expuestas se han tratado de resolver mediante una diversidad de métodos y aparatos, que se han dado a conocer en el estado de la técnica, y en los cuales se han contemplado características particulares de uso, variaciones en los tiempos del proceso, forma de contacto y medios de calentamiento, entre otros. Como ejemplos se pueden mencionar algunas invenciones: el documento de patente US 4169164 A, se refiere a un proceso de tostado continuo de dos etapas para el café, en el que el producto de café tostado es de baja densidad y alto rendimiento; el documento de patente US 3964175 A, describe un sistema de tostado del grano de café donde los granos de café se colocan en una cámara similar a una caja donde levitan como una masa densa, en contacto con aire caliente y gas de combustión; el documento de patente US 5681607 A, se refiere a una invención que consiste en un dispositivo que utiliza aire caliente, rayos infrarrojos lejanos, o microondas bajo consideración para el tostado de los granos de café; el documento de patente EP 2047755 A1 , que involucra tostar los granos, enfriar con una niebla de agua fría, tostar nuevamente y enfriar mediante aire acondicionado.  With the purpose of achieving the perfect roasting of coffee beans, the previously exposed issues have been tried to solve by means of a variety of methods and devices, which have been disclosed in the state of the art, and in which they have been contemplated particular characteristics of use, variations in process times, contact form and heating means, among others. As examples, some inventions can be mentioned: US Patent 4169164 A, refers to a two-stage continuous roasting process for coffee, in which the roasted coffee product is of low density and high yield; Patent document US 3964175 A, describes a coffee bean roasting system where coffee beans are placed in a chamber similar to a box where they levitate as a dense mass, in contact with hot air and combustion gas; US Patent No. 5681607 A, refers to an invention consisting of a device that uses hot air, far infrared rays, or microwaves under consideration for roasting coffee beans; EP 2047755 A1, which involves roasting the beans, cooling with a mist of cold water, roasting again and cooling by air conditioning.
Se han descrito además tostadores de café que se emplean tanto para uso doméstico, o pequeña escala (US2009 0130277A1), como a escala industrial (WO2011 136632A2). En cualquiera de estos casos, el mecanismo de transferencia de calor predominante es la convección a partir de aire o vapor (US 5,681 ,607 A), gases que son calentados por medio de combustión (Ludwig, 2012) o por medio de resistencias eléctricas. Actualmente, se están considerando dispositivos que usan aire caliente, gas de combustión, rayos del infrarrojo lejano o microondas (US 7,235,764 B2; ES 2109669 T3). Se han desarrollado asimismo diferentes técnicas para realizar un mejor proceso de tostado (Álvarez, 2014). No obstante, hasta la fecha continua siendo un reto obtener un balance óptimo de sabor en el proceso de tostado del café, y los operadores expertos de tostado no pueden esperar seguir el curso de la multitud de reacciones durante el tostado. Para el control de tostado, se confían en mediciones y/o control de la temperatura-de-término-de-tostado, tiempo de tostado, color-reflejado del café tostado, pérdida de peso total, pérdida de materia seca. Coffee roasters that are used both for domestic use, or small scale (US2009 0130277A1), and industrial scale (WO2011 136632A2) have also been described. In any of these cases, the predominant mechanism of heat transfer is convection from air or steam (US 5,681, 607 A), gases that are heated by combustion (Ludwig, 2012) or by means of electrical resistors. Currently, devices that use hot air, combustion gas, lightning are being considered. far infrared or microwave (US 7,235,764 B2; ES 2109669 T3). Different techniques have also been developed to perform a better roasting process (Álvarez, 2014). However, to date it remains a challenge to obtain an optimal balance of flavor in the coffee roasting process, and expert roasting operators cannot wait to follow the course of the multitude of reactions during roasting. For roasting control, measurements and / or control of the temperature-of-roasting-term, roasting time, color-reflection of roasted coffee, total weight loss, loss of dry matter are relied upon.
Estos puntos de control, o mediciones, difícilmente indican la amplia y global extensión de las reacciones en el proceso de tostado (Eichner, 2005; Pittia, Dalla Rosa, & Leríci, 2001); sin embargo, son parámetros que al día de hoy permiten monitorear el avance de esas reacciones de manera indirecta e inmediata en tiempo real. Además, la densidad y la humedad también cambian y afectan las propiedades mecánicas del grano. La disminución del contenido de humedad afecta directamente a la textura y por consecuencia a su sabor (Pittia et al., 2001); pero, su monitoreo no es inmediato y no se puede considerar como un parámetro de control del proceso. These control points, or measurements, hardly indicate the wide and global extent of the reactions in the roasting process (Eichner, 2005; Pittia, Dalla Rosa, & Leríci, 2001); However, they are parameters that today allow monitoring the progress of these reactions indirectly and immediately in real time. In addition, density and humidity also change and affect the mechanical properties of the grain. The decrease in moisture content directly affects the texture and consequently its taste (Pittia et al., 2001); but, its monitoring is not immediate and cannot be considered as a process control parameter.
Por lo anterior, la invención proporcionada se refiere a un método y un aparato para el tostado de café, mediante los cuales se hace posible la realización de un proceso de tostado bajo un sistema de control automático o semiautomático que permite obtener un proceso reproducible que garantiza la uniformidad del tostado de los granos de café. Se hace posible asimismo la realización de un proceso de tostado de café bajo condiciones altamente higiénicas ya que el aparato provisto en la invención es fácilmente desmontable, permitiendo realizar limpiezas periódicas y evitando así la contaminación del grano, y/o la producción de compuestos dañinos como pueden ser los productos de la pirólisis que comúnmente se tienen en tostadores tradicionales. BREVE DESCRIPCIÓN DE LA INVENCIÓN  Therefore, the invention provided relates to a method and an apparatus for roasting coffee, by means of which it is possible to carry out a roasting process under an automatic or semi-automatic control system that allows obtaining a reproducible process that guarantees the uniformity of roasting of coffee beans. It is also possible to carry out a coffee roasting process under highly hygienic conditions since the apparatus provided in the invention is easily removable, allowing periodic cleaning and thus avoiding the contamination of the grain, and / or the production of harmful compounds such as they can be the pyrolysis products that are commonly found in traditional roasters. BRIEF DESCRIPTION OF THE INVENTION
La invención se refiere a un método y aparato para el tostado de los granos de café, que permite la realización de un proceso de tostado automático o semiautomático mediante la aplicación de aire caliente. El aparato está constituido por los siguientes elementos cuyos numerales se muestran asimismo en el anexo de dibujos: un gabinete de soporte o0 estructura 9, que aloja y protege los siguientes elementos: un módulo tostador 1 , una tolva de alimentación 10, un ciclón 13, un panel de control 7, reguladores de presión (o flujo) 3, resistencia eléctrica 5, rotámetros 6, termopar 8, tuberías y conexiones eléctricas. La estructura 9 cuenta además con 4 ruedas que facilitan su movilidad y colocación; y tiene además una abertura que es el área de recolección 15 de los granos de café tostado.5 El aparato para el tostado de los granos de café incluye un sistema de control que comprende un algoritmo de programación adaptado al panel de control 7. En una primera modalidad de la invención, el sistema de control es un sistema de control automático constituido por el panel de control 7 en asociación con los siguientes elementos: The invention relates to a method and apparatus for roasting coffee beans, which allows the realization of an automatic or semi-automatic roasting process by applying hot air. The apparatus consists of the following elements whose numbers are also shown in the annex of drawings: a support cabinet or structure 9, which houses and protects the following elements: a toaster module 1, a feed hopper 10, a cyclone 13, a control panel 7, pressure regulators (or flow) 3, electrical resistance 5, rotameters 6, thermocouple 8, pipes and electrical connections. Structure 9 also has 4 wheels that facilitate its mobility and placement; and it also has an opening which is the collection area 15 of roasted coffee beans.5 The apparatus for roasting coffee beans includes a control system comprising a programming algorithm adapted to the control panel 7. In a first embodiment of the invention, the control system is an automatic control system constituted by the control panel 7 in association with the following elements:
Tabletas de programación  Programming tablets
Panel de operación embebido en un monitor  Operation panel embedded in a monitor
Software integrado  Integrated software
Sistema de monitoreo acoplado a una computadora para ejecutar las acciones de operación.  Monitoring system coupled to a computer to execute the operation actions.
Válvulas de tres vías con actuador 12  Three-way valves with actuator 12
Botón de paro de emergencia 11  Emergency Stop Button 11
En una segunda modalidad de la invención, el sistema de control es un sistema de control semiautomático constituido por el panel de control 7 en asociación con los siguientes elementos: In a second embodiment of the invention, the control system is a semi-automatic control system constituted by the control panel 7 in association with the following elements:
Válvulas solenoide 2  Solenoid Valves 2
Consoladores de temperatura  Temperature dildos
Panel de operación para ajustar los temporizadores de manera manual  Operation panel to set timers manually
Temporizadores  Timers
El método para el tostado de los granos de café, de conformidad con la invención, está conformado por una serie de etapas y pasos que aseguran la realización de un proceso de tostado, automático o semiautomático bajo condiciones estandarizadas con lo que se garantiza un proceso reproducible, que proporciona uniformidad en el tostado de los granos de café. El método de la invención consiste de 4 etapas primordiales, que de manera general son:  The method for roasting coffee beans, in accordance with the invention, is made up of a series of steps and steps that ensure the realization of a roasting process, automatic or semi-automatic under standardized conditions, which guarantees a reproducible process , which provides uniformity in roasting of coffee beans. The method of the invention consists of 4 primary stages, which are generally:
a) Selección y limpieza del grano;  a) Grain selection and cleaning;
b) Preparación y cargar del aparato para el tostado de los granos de café;  b) Preparation and loading of the apparatus for roasting coffee beans;
c) Selección del tipo de tostado; y  c) Selection of the type of toast; Y
d) Descarga de los granos de café tostados.  d) Discharge of roasted coffee beans.
Los detalles técnicos característicos del método de la invención son descritos con mayor profundidad en el apartado de la descripción detallada de la invención. The characteristic technical details of the method of the invention are described in greater depth in the section of the detailed description of the invention.
BREVE DESCRIPCIÓN DE LAS FIGURAS BRIEF DESCRIPTION OF THE FIGURES
La Figura 1 , corresponde a la proyección isométríca del aparato para tostar granos de café mediante la aplicación de aire.  Figure 1 corresponds to the isometric projection of the apparatus for roasting coffee beans by applying air.
La Figura 2, es una vista en perspectiva del panel de control 7.  Figure 2 is a perspective view of the control panel 7.
La Figura 3, es una vista lateral del aparato para tostar granos de café mediante la aplicación de aire. La Figura 4, es otra perspectiva del tostador de granos de café mediante la aplicación de aire. Figure 3 is a side view of the apparatus for roasting coffee beans by applying air. Figure 4 is another perspective of the coffee bean roaster by applying air.
La Figura 5, muestra una perspectiva explosiva del módulo tostador 1 de granos de café.Figure 5 shows an explosive perspective of the roaster module 1 of coffee beans.
La Figura 6, ilustra una vista en 3D del tostador de granos de café. DESCRIPCIÓN DETALLADA DE LA INVENCIÓN Figure 6 illustrates a 3D view of the coffee bean roaster. DETAILED DESCRIPTION OF THE INVENTION
La invención se refiere a un aparato y un método para el tostado de los granos de café, en donde se reúnen las ventajas de uniformidad en el tratamiento de tostado e higiene, garantizando la "calidad" del producto. Este deseable resultado se logra, de conformidad con la invención, mediante la provisión de un aparato que ha demostrado ser un ingenioso dispositivo sin partes móviles, que incluye un sistema de control automático o semiautomático, por medio del cual se hace posible la ejecución de un método de tostado de granos de café, en el que cobra relevancia conocer y controlar no solamente la calidad de la materia prima sino también las diferentes variables de control asociadas al proceso de tostado para conseguir un producto final con atributos de color, aroma, cuerpo y sabor del café de acuerdo con los más altos estándares de calidad.  The invention relates to an apparatus and a method for roasting coffee beans, where the advantages of uniformity in the roasting and hygiene treatment are met, guaranteeing the "quality" of the product. This desirable result is achieved, in accordance with the invention, by the provision of an apparatus that has proven to be an ingenious device without moving parts, which includes an automatic or semi-automatic control system, by means of which the execution of a device is made possible. coffee roasting method, in which it becomes important to know and control not only the quality of the raw material but also the different control variables associated with the roasting process to achieve a final product with attributes of color, aroma, body and Coffee flavor according to the highest quality standards.
Las distintas modalidades comprendidas en la invención se entenderán mejor por medio de la descripción de las figuras y ejemplos que a manera ilustrativa se proporcionan a continuación, sin que por ello deban ser consideradas como limitantes de la naturaleza y alcance de la invención.  The different modalities included in the invention will be better understood by means of the description of the figures and examples which are given below by way of illustration, without therefore being considered as limiting the nature and scope of the invention.
Como objeto primordial de la invención, se presenta un aparato que de acuerdo a lo ilustrado en las Figuras 1 a 6, comprende un gabinete de soporte o estructura 9 con cuatro ruedas 14 que facilitan la movilidad del aparato. La estructura 9 comprende un armazón con una o más paredes y un anaquel o plataforma configurada para soportar un módulo tostador 1, que le permite recolectar los granos de café tostado sin que estos toquen una superficie que contamine el grano. La estructura 9 puede ser hueco o semi-hueco, con orificios, agujeros, entablado, enjaulado u otro diseño que permita proteger los componentes dentro del mismo y que soporte el aparato sin afectar su funcionalidad. Además, el estructura 9 puede ser una pieza única o estar formado a partir de distintas piezas que al acoplarse entre sf conforman a dicha estructura 9. As a primary object of the invention, an apparatus is presented which, according to what is illustrated in Figures 1 to 6, comprises a support cabinet or structure 9 with four wheels 14 that facilitate the mobility of the apparatus. The structure 9 comprises a frame with one or more walls and a shelf or platform configured to support a roaster module 1, which allows it to collect roasted coffee beans without them touching a surface that contaminates the grain. The structure 9 can be hollow or semi-hollow, with holes, holes, boarding, cage or other design that allows to protect the components within it and that supports the apparatus without affecting its functionality. In addition, the structure 9 can be a single piece or be formed from different pieces that, when coupled together, conform to said structure 9.
La estructura 9, aloja y sostiene a un módulo tostador 1 que está compuesto de una placa metálica doblada en forma semi-triangular, que cuenta con filos redondeados en los dobleces; dicha placa metálica forma un cuerpo piramidal, de base rectangular, que constituye el cuerpo de una cámara de tostado 16 cuya cara superior es la base de dicho cuerpo piramidal y que cuenta en su centro con un barreno pasado 29 (perforación) en el que se conecta mediante un tubo de alimentación 17 y 21 el extremo inferior de una tolva 10, para alimentar los granos de café verde, previamente pesados, al módulo tostador 1; el tubo de alimentación 17 se encuentra en la parte superior de una placa inclinada 18, la cual es opcional, que se sujeta desde una pared lateral derecha y una pared lateral izquierda, la placa 18 puede inclinarse con diversos ángulos para permitir, impedir o regular la alimentación de los granos de café a la cámara de tostado. Próximo al barreno pasado central 29 de la cara superior de la cámara de tostado 16 se ubica otro barreno pasado 30 que es utilizado para conectar en serie un tubo de salida 19 de cascarilla de café, un codo de conexión 20 al ciclón y un tubo de entrada 21 al ciclón. A lo ancho de la cámara de tostado 16 se amolda una malla de acero inoxidable 22 que permite la salida de la cascarilla de café, para evitar que los granos de café en proceso de tostado sean arrastrados, y que impide además el incremento de la presión dentro de la cámara de tostado 16; tanto la cara frontal como la cara posterior del cuerpo piramidal de la cámara de tostado 16 tienen forma trapezoidal para que en la zona inferior de dicha cámara de tostado se concentren por efecto de gravedad los granos de café; dicha cara posterior de la cámara de tostado en la parte extema cuenta en su centro con un sujetador 23 que sirve para soportar el módulo tostador 1, además dicha cara posterior tiene en su extremo inferior una pendiente que obliga a los granos de café a converger a la base del cuerpo piramidal; dicha cara posterior tiene otro barreno pasado 31 en su centro, que sirve para conectarle un tubo de descarga 24 de los granos de cafó tostado, provenientes de la cámara de tostado 16; la punta del cuerpo piramidal de la cámara de tostado 16 se ubica en el extremo inferior del módulo tostador 1, y cuenta en su centro con un barreno pasado 32 que conecta la cámara de tostado 16 con una boquilla de entrada de aire 25, para permitir la entrada, durante la etapa de tostado, de aire caliente que proviene de una resistencia eléctrica 5 de tipo rocheta para calentamiento; o que permite la entrada de aire frío proveniente de un tubo de vortex 4 durante la etapa de enfriamiento. La modalidad comprende también una tapa lateral izquierda 26, de forma semi-triangular que se acopla lateralmente al cuerpo piramidal de la cámara de tostado 16, y que cuenta con broches que permiten que sea desmontada para las acciones de la limpieza; una placa vertical divisora 27, cuyo extremo derecho se une a una tapa lateral derecha 28 del cuerpo piramidal y su extremo izquierdo se une a la tapa lateral izquierda 26 operablemente unida al interior del cuerpo piramidal de la cámara de tostado 16; los extremos superior e inferior de la placa vertical divisora 27 se encuentran próximos a la punta y a la cara superior respectivamente del cuerpo piramidal de la cámara de tostado 16; la placa vertical divisora 27 se encuentra paralela y próxima a la cara frontal de la cámara de tostado 16 para formar un "circuito interno" por donde se recirculan los granos de café en proceso de tostado que son impulsados desde la zona inferior de la cámara de tostado 16 hasta la cara superior por medio del aire (caliente o frío, dependiendo de la etapa en que se encuentre del proceso) que entre a la cámara de tostado por la boquilla de entrada de aire 25 en la base. El módulo tostador 1 se conecta a un ciclón 13, que permite la recolección de cascarilla de café generada durante el proceso de tostado a fin de eliminar los polvos finos producidos por la fricción. La estructura 9 incluye además una abertura que es el área de recolección 15 de los granos de café tostado. The structure 9, houses and supports a toaster module 1 which is composed of a metal plate folded in a semi-triangular shape, which has rounded edges in the folds; said metal plate forms a pyramidal body, of rectangular base, which constitutes the body of a roasting chamber 16 whose upper face is the base of said pyramidal body and which has in its center a past hole 29 (perforation) in which connect the bottom end of a hopper via a feed tube 17 and 21 10, to feed the previously heavy green coffee beans, to the roaster module 1; the feeding tube 17 is located at the top of an inclined plate 18, which is optional, which is held from a right side wall and a left side wall, the plate 18 can be tilted at various angles to allow, prevent or regulate The coffee beans are fed to the roasting chamber. Next to the central past hole 29 of the upper face of the roasting chamber 16 is located another past hole 30 which is used to serially connect an outlet tube 19 of coffee husk, a connection elbow 20 to the cyclone and a tube of 21st entrance to the cyclone. Along the roasting chamber 16 a stainless steel mesh 22 is molded that allows the coffee husk to exit, to prevent the roasted coffee beans from being dragged, and which also prevents the increase in pressure inside roasting chamber 16; both the front face and the rear face of the pyramidal body of the roasting chamber 16 have a trapezoidal shape so that coffee beans are concentrated in the lower part of said roasting chamber; said rear face of the roasting chamber in the external part has in its center a fastener 23 that serves to support the roaster module 1, in addition said rear face has at its lower end a slope that forces the coffee beans to converge to the base of the pyramidal body; said rear face has another past hole 31 in its center, which serves to connect a discharge tube 24 of the roasted coffee beans, coming from the roasting chamber 16; The tip of the pyramidal body of the roasting chamber 16 is located at the lower end of the toaster module 1, and has in its center a past hole 32 that connects the roasting chamber 16 with an air inlet nozzle 25, to allow the entry, during the roasting stage, of hot air that comes from an electric resistance 5 of the rocket type for heating; or which allows the entry of cold air from a vortex tube 4 during the cooling stage. The embodiment also includes a left side cover 26, semi-triangular in shape that is coupled laterally to the pyramidal body of the roasting chamber 16, and which has pins that allow it to be disassembled for cleaning actions; a vertical divider plate 27, whose right end joins a right side cover 28 of the pyramidal body and its left end joins the left side cover 26 operably attached to the inside of the pyramidal body of the toast chamber 16; the upper and lower ends of the vertical divider plate 27 are close to the tip and the upper face respectively of the pyramidal body of the roasting chamber 16; the vertical divider plate 27 is parallel and close to the front face of the roasting chamber 16 to form an "internal circuit" where the roasted coffee beans are recirculated which are driven from the lower part of the chamber of roasting 16 to the upper face by means of the air (hot or cold, depending on the stage in which it is in the process) that enters the roasting chamber through the air inlet nozzle 25 at the base. The roaster module 1 is connected to a cyclone 13, which allows the collection of coffee husk generated during the roasting process in order to eliminate the fine powders produced by friction. Structure 9 also includes an opening that is the collection area 15 of roasted coffee beans.
Además, en la estructura 9 está incluido un panel de control 7 que tiene adaptado un algoritmo de programación. El panel de control 7 permite controlar las condiciones bajo las cuales se lleva a cabo el tostado de grano de café para obtener la calidad deseada. En este panel de control se fijan los puntos para la temperatura del aire de tostado dependiendo del grado de tueste que se desee alcanzar. Los rangos de temperatura para el secado deben establecerse entre 300 y 500°C, para la etapa de tostado entre 300 y 500°C y para el enfriamiento entre -10 y 15°C. También se fija la presión de aire necesaria para cada fase. Para este fin de ajusfar los flujos de aire, se utilizan dos rotámetros 6 que están localizados debajo del panel de control 7, y dos reguladores de presión (o flujo) 3 dispuestos en una posición inferior a los rotámetros 6. Se emplean entre 2.0 y 3.5 kg«/cm2 en el secado y el tostado. Las presiones anteriores asegurarán un caudal que oscile los 140 LJmin. Una vez que la temperatura del grano alcanza los 180°C, ésta podría disminuirse hasta 1.5 kgi/cm2 para mantener la integridad del grano, manteniéndose así hasta el fin del proceso de enfriamiento. Otro de los rangos a controlar con el panel de control 7 son los tiempos de trabajo para cada etapa. In addition, a control panel 7 is included in structure 9, which has a programming algorithm adapted. The control panel 7 allows to control the conditions under which the roasting of coffee beans is carried out to obtain the desired quality. In this control panel the points for the roasting air temperature are set depending on the degree of roasting that is desired. The temperature ranges for drying should be set between 300 and 500 ° C, for the roasting stage between 300 and 500 ° C and for cooling between -10 and 15 ° C. The air pressure required for each phase is also set. For this purpose of adjusting the air flows, two rotameters 6 are used that are located below the control panel 7, and two pressure regulators (or flow) 3 arranged in a position lower than the rotameters 6. Between 2.0 and 3.5 kg «/ cm 2 in drying and roasting. The previous pressures will ensure a flow that oscillates 140 LJmin. Once the temperature of the grain reaches 180 ° C, it could be lowered to 1.5 kgi / cm 2 to maintain the integrity of the grain, keeping it until the end of the cooling process. Another of the ranges to be controlled with the control panel 7 are the working times for each stage.
En la etapa de secado el café verde, con una humedad inicial entre el 12 y 14%, se calienta entre 5 a 25 a minutos, que es el tiempo en el que el grano alcanza una temperatura de 180°C. Una vez que el grano alcanza los 180°C, el tiempo de la fase de tostado oscila entre 5 y 15 minutos, dependiendo de la temperatura del aire. Cuando ha transcurrido el tiempo de tostado el sistema automáticamente frenará el suministro eléctrico a la resistencia para frenar el calentamiento y activará la entrada de aire frío, el cual se enfría mediante el uso del tubo Vortex 4 acoplado al sistema. El aire frío tiene la función de frenar las reacciones de tostado. La fase de enfriamiento tiene una duración entre 5 y 15 minutos. In the drying stage the green coffee, with an initial humidity between 12 and 14%, is heated between 5 to 25 minutes, which is the time in which the grain reaches a temperature of 180 ° C. Once the grain reaches 180 ° C, the time of the roasting phase ranges between 5 and 15 minutes, depending on the air temperature. When the toasting time has elapsed, the system will automatically stop the electrical supply to the resistor to stop the heating and activate the cold air inlet, which is cooled by using the Vortex 4 tube attached to the system. Cold air has the function of slowing the roasting reactions. The cooling phase lasts between 5 and 15 minutes.
El aparato deberá tener un compresor de no menos de 7 hp, capaz de suministrar al menos 4 kgi/cm2. The device must have a compressor of not less than 7 hp, capable of supplying at least 4 kgi / cm 2 .
Un aspecto muy importante de una primera modalidad de la invención, es la facilidad para controlar, de manera automática, el proceso una vez que se alimenta la información en un panel de control sobre el peso de la carga y el tipo de tostado que se desea. Un sistema de control incluido en el aparato de actuará de manera automática por medio de un conjunto de programas y sistemas de adquisición y almacenamiento de datos, seleccionando los tiempos del proceso a las condiciones adecuadas. En este caso, el sistema de control automático se constituye por el panel de control 7 al cual se asocian elementos que permitirán el ajuste y control de manera automática de los parámetros y condiciones específicas bajo las cuales se habrá de llevar a cabo el tostado de café para obtener la calidad deseada. Entre dichos elementos se incluyen: tabletas de programación; panel de operación embebido en un monitor; software integrado; y un sistema de monitoreo acoplado a una computadora para ejecutar las acciones de operación. A very important aspect of a first embodiment of the invention is the ease of automatically controlling the process once the information is fed into a control panel on the weight of the load and the type of toast that is desired. . A control system included in the device will act automatically by means of a set of programs and data acquisition and storage systems, selecting the process times at the appropriate conditions. In this case, the automatic control system is constituted by the control panel 7 to which elements that allow automatic adjustment and control of the specific parameters and conditions under which coffee roasting will be carried out are associated. to get the desired quality. These elements include: programming tablets; operation panel embedded in a monitor; integrated software; and a monitoring system coupled to a computer to execute the operation actions.
De acuerdo con esta primera modalidad de la invención, en el caso de una eventualidad (aforamiento o sobretueste del producto), con un botón de paro de emergencia 11 se apaga la resistencia eléctrica 5, para desviar el aire que sale de ésta hacia el exterior por medio de una válvula de tres vfas con actuador 12.  In accordance with this first embodiment of the invention, in the event of an eventuality (tightening or overloading of the product), with an emergency stop button 11 the electric resistance 5 is turned off, to divert the air that comes out of it to the outside by means of a three-way valve with actuator 12.
En una segunda modalidad de la invención, el usuario puede controlar manualmente el proceso. Para este aspecto de la invención, los tiempos de cada etapa como las temperaturas se fijan manualmente por el usuario dándole mayor versatilidad al proceso de tostado y, por ende, a las características del producto final. El usuario puede guiarse utilizando una tabla de sugerencia de tiempos y temperatura del aire para el grado de tueste. En este caso, el sistema de control es semiautomático con válvulas solenoides 2 y temporizadores acoplados, de manera tal que, siguiendo una "tabla de usuario" (que indique tiempos de secado, tostado y enfriamiento con su correspondiente porcentaje de abertura de los temporizadores). En el sistema de control semiautomático, se tiene una configuración en la cual al panel de control 7 se asocian elementos como: controladores de temperatura; temporizadores; y panel de operación para ajusfar los temporizadores de manera manual.  In a second embodiment of the invention, the user can manually control the process. For this aspect of the invention, the times of each stage as the temperatures are set manually by the user giving greater versatility to the roasting process and, therefore, to the characteristics of the final product. The user can be guided using a time and air temperature suggestion table for the degree of roasting. In this case, the control system is semi-automatic with solenoid valves 2 and coupled timers, so that, following a "user table" (indicating drying, roasting and cooling times with their corresponding percentage of opening timers) . In the semi-automatic control system, there is a configuration in which the control panel 7 associates elements such as: temperature controllers; timers; and operation panel to adjust the timers manually.
Como se ilustra en las figuras 1 , 3, 4 y 6, en la estructura 9 se fijan y protegen el módulo tostador 1 , el panel de control 7, el ciclón 13, los rotámetros 6, la resistencia eléctrica 5, el tubo vortex 4, un termopar 8, las válvula solenoides 2, la válvula de tres vfas con actuador 12, los reguladores 3, los rotámetros 6, y tubería y conexiones eléctricas. Aunque en las figuras 1, 4 y 6 se aprecia una distribución en L, el aparato para el tostado de los granos de café, de conformidad con la invención, puede tener no obstante cualquier conformación adecuada, tal como una conformación cilindrica, esférica, semiesférica, prismática, etc. que pueda soportar y/o proteger uno o más componentes.  As illustrated in Figures 1, 3, 4 and 6, the toaster module 1, the control panel 7, the cyclone 13, the rotameters 6, the electrical resistance 5, the vortex tube 4 are fixed and protected in structure 9 , a thermocouple 8, solenoid valves 2, three-way valve with actuator 12, regulators 3, rotameters 6, and pipe and electrical connections. Although an L-shaped distribution is shown in Figures 1, 4 and 6, the apparatus for roasting coffee beans, according to the invention, can nevertheless have any suitable conformation, such as a cylindrical, spherical, hemispherical conformation , prismatic, etc. that can support and / or protect one or more components.
Un segundo objeto primordial de la invención, consiste en proporcionar un método para el tostado de los granos de café, en el cual se define la relación de tiempos de tostado, con flujos de operación y temperatura del aire que deben ser utilizadas en las diferentes etapas del método. Ésta información es alimentada ya sea al sistema de control automático, o bien al sistema de control semiautomático, del aparato para el tostado de los granos de café de la invención, para permitir un proceso de tostado automatizado o semi-automatizado, en el que se aseguran los mejores atributos de color, aroma, cuerpo y sabor del café conforme a los más altos estándares de calidad. A second primary object of the invention is to provide a method for roasting coffee beans, in which the relationship of roasting times is defined, with operating flows and air temperature that must be used in the different stages of the method. This information is fed either to the automatic control system, or to the semi-automatic control system, of the device for roasting coffee beans from the invention, to allow an automated or semi-automated roasting process, in which the best attributes of coffee color, aroma, body and flavor are ensured according to the highest quality standards.
Diversas formas de realización del método de la invención pueden emplearse para tostar grano de café utilizando las distintas modalidades del aparato tostador de granos de café descrito en este documento y mostrado en las Figuras, ya sea mediante control automático o control semiautomático de los parámetros y condiciones de las distintas etapas del proceso de tostado. Estas acciones pueden realizarse a través del uso del panel de control 7 con un menú de opciones, integrado con botones de acción hacia un sistema de control que ajusta tiempos, temperaturas, presiones y flujos de acuerdo a la, o las opciones seleccionadas. A manera ilustrativa, más no limitativa se establecen a continuación, la generalización de los 4 pasos primordiales del método de la invención para el tostado del grano de café: a) Seleccionar v limpiar el grano. Es importante utilizar granos de café verde sin endocarpb ("café pergamino") provenientes ya sea de la vía húmeda o de la seca. Various embodiments of the method of the invention can be used to roast coffee beans using the different modes of the coffee bean roaster described in this document and shown in the Figures, either by automatic control or semi-automatic control of the parameters and conditions. of the different stages of the roasting process. These actions can be carried out through the use of the control panel 7 with a menu of options, integrated with action buttons towards a control system that adjusts times, temperatures, pressures and flows according to the selected options. By way of illustration, but not limited to, the generalization of the 4 main steps of the method of the invention for roasting coffee beans is then established: a) Select and clean the grain. It is important to use green coffee beans without endocarpb ("parchment coffee") from either the wet or dry path.
Considerando los parámetros del espacio de color CIE 1976, el color de los granos es de entre 17.8 y 24.2 para L*, entre 0.4 y 1.3 para a* y entre 4.5 y 11.6 para b* (utilizando el iluminante Des con un observador patrón a 20°). Las dimensiones en milímetros para el grano se encuentran en el rango de 7.9 a 11.6 de largo, de 4.7 a 8.6 de ancho y de 2.3 a 5.5 de espesor. Considering the parameters of the 1976 CIE color space, the color of the grains is between 17.8 and 24.2 for L *, between 0.4 and 1.3 for a * and between 4.5 and 11.6 for b * (using the Des illuminator with a standard observer a 20 °). The dimensions in millimeters for the grain are in the range of 7.9 to 11.6 long, 4.7 to 8.6 wide and 2.3 to 5.5 thick.
b) Preparar v cargar el sistema. b) Prepare and load the system.
a. Revisar y, en su defecto, limpiar los filtros de aire y la trampa de agua que forman parte del sistema de suministro de aire.  to. Check and, failing that, clean the air filters and the water trap that are part of the air supply system.
b. Verificar que la línea de aire comprimido haya alcanzado y mantenga una presión al menos de 4 kgycm2. b. Verify that the compressed air line has reached and maintain a pressure of at least 4 kgycm 2 .
c. Pesar la carga de materia prima a tostar. La tolva de alimentación 10 contiene marcas para tres niveles de carga permitidos por el equipo: 500, 1000 y 1500 g. d. Alimentar el sistema abriendo la válvula que separa la tolva de alimentación 10 del módulo tostador 1 para permitir el llenado por gravedad.  C. Weigh the load of raw material to toast. Feed hopper 10 contains marks for three load levels allowed by the equipment: 500, 1000 and 1500 g. d. Feed the system by opening the valve that separates the feed hopper 10 from the toaster module 1 to allow gravity filling.
c) Seleccionar del tipo de tostado. Una vez realizada la carga se selecciona en el panel de control el grado de tueste y la carga alimentada. El sistema de control actuará dependiendo de la opción seleccionada para obtenerse un tipo de café: c) Select the type of toast. Once the load is made, the degree of roasting and the load fed are selected on the control panel. The control system will act depending on the option selected to obtain a type of coffee:
1 = tostado claro  1 = light roast
2 = tostado medio  2 = medium roast
3 = tostado oscuro. d) Descaroar. Una vez finalizado el proceso (secado, tostado y enfriamiento), los granos de café tostados se descargan por la parte inferior del módulo de tostado; a través de la abertura de la estructura 9 que es el área de recolección 15 de los granos de café tostado (Figura 1). Obtención de un café tostado claro, medio u obscuro 3 = dark roast. d) Derocate. Once the process is finished (drying, roasting and cooling), the roasted coffee beans are discharged from the bottom of the roasting module; through the opening of structure 9 which is the collection area 15 of roasted coffee beans (Figure 1). Obtaining a light, medium or dark roasted coffee
Las condiciones utilizadas dependerán de la cantidad de café, la carga utilizada que puede abarcar un rango en peso de 500 a 1500 g, los rangos de caudal 115 a 125 l/min y presión de operación de 2.0 a 3.5 kg«/cm2. La temperatura del aire se deberá mantener entre 300 y 500°C. The conditions used will depend on the amount of coffee, the load used that can cover a weight range of 500 to 1500 g, flow rates 115 to 125 l / min and operating pressure from 2.0 to 3.5 kg «/ cm 2 . The air temperature should be maintained between 300 and 500 ° C.
El calentamiento del grano hasta el inicio de las reacciones, se lleva a cabo de la manera siguiente: los flujos de aire deben operar entre 115 y 125 l/min, dependiendo de la cantidad de la carga, los tiempos de contacto aire caliente/grano varían de 10 hasta 30 minutos, la temperatura del aire se mantiene entre 300 y 500°C. Independientemente de las condiciones de operación, la etapa de secado terminará cuando el grano de café haya llegado a una temperatura entre 180-190°C. The heating of the grain until the beginning of the reactions is carried out as follows: the air flows must operate between 115 and 125 l / min, depending on the amount of the load, the contact times hot air / grain vary from 10 to 30 minutes, the air temperature is maintained between 300 and 500 ° C. Regardless of the operating conditions, the drying stage will end when the coffee bean has reached a temperature between 180-190 ° C.
A partir de ese momento, inicia la fase de tostado de café; para evitar que el grano se rompa o desquebraje se tiene la opción de reducir la presión del aire fuenteante hasta 1.5 kgVcm2. El flujo del aire fuenteante se reducirá como consecuencia de la disminución de la presión entre tos valores de 110 y 115 l/min manteniendo su temperatura entre 300 y 500°C. En esta etapa el tiempo de residencia oscila entre 3 y 15 minutos dependiendo de la cantidad de grano de café del que se trate. From that moment, the coffee roasting phase begins; To prevent the grain from breaking or breaking the option of reducing the source air pressure up to 1.5 kgVcm 2 . The flow of the source air will be reduced as a result of the decrease in pressure between the values of 110 and 115 l / min maintaining its temperature between 300 and 500 ° C. In this stage the residence time ranges from 3 to 15 minutes depending on the amount of coffee bean in question.
Para frenar las reacciones y concluir con el proceso de tostado, el sistema de calentamiento se suspende dando lugar al enfriamiento con el uso de un tubo Vortex 4, operado de forma tal que ofrezca un flujo de aire de entre 110 y 115 l/min a una temperatura de 0 a -10°C, durante un tiempo de 2 a 20 minutos dependiendo de la carga inicial de granos. To stop the reactions and conclude with the roasting process, the heating system is suspended giving rise to cooling with the use of a Vortex 4 tube, operated in such a way that it offers an air flow of between 110 and 115 l / min at a temperature of 0 to -10 ° C, for a time of 2 to 20 minutes depending on the initial grain load.
EJEMPLO DE APLICACIÓN DE LA INVENCIÓN EXAMPLE OF APPLICATION OF THE INVENTION
La realización del método para llevar a cabo el proceso de tostado de los granos de café empleando el aparato que conjuntamente constituye el concepto inventivo de la presente solicitud, se ilustra más claramente por medio del ejemplo no limitativo que a continuación se refiere:  The realization of the method for carrying out the roasting process of coffee beans using the apparatus that together constitutes the inventive concept of the present application, is illustrated more clearly by means of the non-limiting example that follows:
El grano de café fluye a través del módulo tostador 1 para ponerse en contacto con aire a contra corriente en un rango de temperatura del aire de 200-500'C. El aire (gas fuenteante) con una presión de 2 kg»/cm2 y un caudal entre 100 y 200 L/min, que permite el fuenteo del grano durante la etapa del tostado. Después de cierto periodo de tiempo, llamado "período de calentamiento o secado", el grado de café inicia el cambio de coloración. El tiempo de este período dependerá de la cantidad que se desee tostar (500 a 1500 g.) y de la temperatura necesaria del aire para tostar, que se inyecta al sistema a través de una boquilla de entrada de aire 25. Después de terminado el proceso de calentamiento, el grano de café alcanza una temperatura de entre 180-190°C, iniciando un periodo donde se da lugar a las reacciones. En este período de 'reacción" el flujo del aire de calentamiento es ajustado automáticamente mediante un sistema de control con válvulas actuadas 12 que regularán la presión a 1.5 kgrfcm2 (caudal hasta 100 It/minuto), para impedir que el grano se rompa o desquebraje. Posteriormente, en el tiempo de ' enfriamiento" \a temperatura de el aire es reducida abruptamente mediante el uso de un tubo vortex 4 para frenar las reacciones y evitar que el café sobretueste. La suma de todos estos tiempos indican el tiempo total de proceso. The coffee bean flows through the roaster module 1 to make contact with counter-current air in an air temperature range of 200-500'C. The air (source gas) with a pressure of 2 kg »/ cm 2 and a flow rate between 100 and 200 L / min, which allows the source of the grain during the roasting stage. After a certain period of time, called the "warm-up or drying period", the degree of coffee starts the color change. He The time of this period will depend on the amount to be roasted (500 to 1500 g.) and the necessary temperature of the roasting air, which is injected into the system through an air inlet nozzle 25. After the process is finished On heating, the coffee bean reaches a temperature between 180-190 ° C, starting a period where the reactions take place. In this period of 'reaction' the heating air flow is automatically adjusted by a control system with actuated valves 12 that will regulate the pressure to 1.5 kgrfcm 2 (flow rate up to 100 It / minute), to prevent the grain from breaking or Decommissioning Subsequently, at the time of 'cooling' \ at air temperature is abruptly reduced by using a vortex tube 4 to slow down the reactions and prevent the coffee from overloading. The sum of all these times indicates the total process time.
Se realizó un estudio afectivo para comparar los atributos sensoriales del café tostado por el método descrito, con un café tostado de una marca comercial. Los resultados obtenidos en las pruebas afectivas -de olor y sabor- de una infusión de los granos de café tostado, pruebas realizadas el 23 de junio del 2015 en el Centro universitario de Ciencias Exactas e Ingenierías, sobre una población de 100 panelistas no entrenados, muestran que el producto obtuvo una respuesta igualmente satisfactoria que el producto comercial.  An affective study was conducted to compare the sensory attributes of roasted coffee by the described method, with a roasted coffee of a commercial brand. The results obtained in the affective tests -of smell and taste- of an infusion of roasted coffee beans, tests carried out on June 23, 2015 at the University Center of Exact Sciences and Engineering, on a population of 100 untrained panelists, show that the product obtained an equally satisfactory response as the commercial product.

Claims

REIVINDICACIONES
1. Un aparato para el tostado de los granos de café caracterizado porque comprende un gabinete de soporte o estructura 9 que aloja y sostiene a un módulo tostador 1 en conexión, mediante un tubo de alimentación 17, con una tolva de alimentación 10 para alimentar los granos de café verde, previamente pesados, al módulo tostador 1 , y en conexión con un ciclón 13 mediante un codo de conexión 20 y un tubo de entrada 21 al ciclón; la estructura 9 incluye además una abertura que es el área de recolección 15 de los granos de café tostado; e incluye también un panel de control 7 con un algoritmo de programación adaptado para controlar los parámetros y condiciones para el tostado del grano de café; adicionalmente, la estructura aloja y soporta a dos rotámetros 6, dos reguladores de presión (o flujo) 3, una resistencia eléctrica 5, un tubo vortex 4, un termopar 8, válvulas, tuberías y conexiones eléctricas. 1. An apparatus for roasting coffee beans characterized in that it comprises a support cabinet or structure 9 that houses and holds a roaster module 1 in connection, by means of a feed tube 17, with a feed hopper 10 to feed the green coffee beans, previously weighed, to the roaster module 1, and in connection with a cyclone 13 by means of a connection elbow 20 and an inlet tube 21 to the cyclone; structure 9 further includes an opening that is the collection area 15 of roasted coffee beans; and also includes a control panel 7 with a programming algorithm adapted to control the parameters and conditions for roasting the coffee bean; Additionally, the structure houses and supports two rotameters 6, two pressure regulators (or flow) 3, an electrical resistor 5, a vortex tube 4, a thermocouple 8, valves, pipes and electrical connections.
2. Aparato para el tostado de los granos de café de conformidad con la reivindicación 1 , caracterizado porque la estructura 9 tiene opcionalmente cuatro ruedas 14 que facilitan su movilidad.  2. Apparatus for roasting coffee beans according to claim 1, characterized in that the structure 9 optionally has four wheels 14 which facilitate its mobility.
3. Aparato para el tostado de los granos de café de conformidad con la reivindicación 2, caracterizado porque la estructura 9 comprende opcionalmente una estructura similar a un armazón con una o más paredes y un anaquel o plataforma.  3. Apparatus for roasting coffee beans according to claim 2, characterized in that the structure 9 optionally comprises a structure similar to a frame with one or more walls and a shelf or platform.
4. Aparato para el tostado de los granos de café de conformidad con la reivindicación 1 , caracterizado porque el módulo tostador 1 es una placa metálica doblada en forma semi-triangular con filos redondeados en los dobleces formando un cuerpo piramidal de base rectangular, que constituye el cuerpo de una cámara de tostado 16.  4. Apparatus for roasting coffee beans according to claim 1, characterized in that the roaster module 1 is a metal plate folded in a semi-triangular shape with rounded edges in the folds forming a pyramidal body of rectangular base, which constitutes the body of a roasting chamber 16.
5. Aparato para el tostado de los granos de café de conformidad con la reivindicación 4, caracterizado porque en el centro de la cara superior de la base de la cámara de tostado hay un barreno pasado 29 (perforación) en el que se conecta mediante el tubo de alimentación 17 el extremo inferior de la tolva de alimentación 10.  5. Apparatus for roasting coffee beans according to claim 4, characterized in that in the center of the upper face of the base of the roasting chamber there is a past hole 29 (perforation) in which it is connected by means of the feed tube 17 the lower end of the feed hopper 10.
6. Aparato para el tostado de los granos de café de conformidad con la reivindicación 5, caracterizado porque en la cara superior de la cámara de tostado 16 hay un segundo barreno pasado 30 que se utiliza para conectar en serie un tubo de salida 19 de cascarilla de café, un codo de conexión 20 al ciclón 13 y un tubo de entrada 21 al ciclón 13.  6. Apparatus for roasting coffee beans according to claim 5, characterized in that on the upper face of the roasting chamber 16 there is a second past hole 30 which is used to connect in series an outlet tube 19 of husks of coffee, a connection elbow 20 to cyclone 13 and an inlet tube 21 to cyclone 13.
7. Aparato para el tostado de los granos de café de conformidad con la reivindicación 6, caracterizado porque a lo ancho de la cámara de tostado 16 se amolda una malla de acero inoxidable 22 que permite la salida de la cascarilla de café, para evitar que los granos de café en proceso de tostado sean arrastrados, y que impide además el incremento de la presión dentro de la cámara de tostado 16. 7. Apparatus for roasting coffee beans according to claim 6, characterized in that a stainless steel mesh 22 is molded across the roasting chamber 16 which allows the coffee husk to exit, to prevent the Roasted coffee beans are dragged, and that also prevents the increase in pressure inside the roasting chamber 16.
8. Aparato para el tostado de los granos de café de conformidad con una de las reivindicaciones 4-7, caracterizado porque tanto la cara frontal como la cara posterior del cuerpo piramidal de la cámara de tostado 16 tienen forma trapezoidal para que en la zona inferior de dicha cámara de tostado se concentren por efecto de gravedad los granos de café.  8. Apparatus for roasting coffee beans according to one of claims 4-7, characterized in that both the front face and the rear face of the pyramidal body of the roasting chamber 16 have a trapezoidal shape so that in the lower area from said roasting chamber coffee beans are concentrated by gravity.
9. Aparato para el tostado de los granos de café de conformidad con la reivindicación 8, caracterizado porque en el centro de la parte externa de la cara posterior de la cámara de tostado 16 hay un sujetador 23 para soportar el módulo tostador 1.  9. Apparatus for roasting coffee beans according to claim 8, characterized in that in the center of the outer part of the rear face of the roasting chamber 16 there is a fastener 23 for supporting the roaster module 1.
10. Aparato para el tostado de los granos de café de conformidad con la reivindicación 9, caracterizado porque la cara posterior de la cámara de tostado 16 tiene en su extremo inferior una pendiente que obliga a los granos de café a converger a la base del cuerpo piramidal.  10. Apparatus for roasting coffee beans according to claim 9, characterized in that the rear face of the roasting chamber 16 has at its lower end a slope that forces coffee beans to converge to the base of the body pyramidal.
11. Aparato para el tostado de los granos de café de conformidad con la reivindicación 10, caracterizado porque la cara posterior de la cámara de tostado 16 tiene además otro barreno pasado 31 en su centro, que permite la conexión a un tubo de descarga 24 de los granos de café tostado. 11. Apparatus for roasting coffee beans according to claim 10, characterized in that the rear face of the roasting chamber 16 also has another hole past 31 in its center, which allows connection to a discharge pipe 24 Roasted coffee beans.
12. Aparato para el tostado de los granos de café de conformidad con una de las reivindicaciones 4-11 , caracterizado porque la punta del cuerpo piramidal de la cámara de tostado 16 se ubica en el extremo inferior del módulo tostador 1, y cuenta en su centro con un barreno pasado 32 que conecta la cámara de tostado 16 con una boquilla de entrada de aire 25.  12. Apparatus for roasting coffee beans according to one of claims 4-11, characterized in that the tip of the pyramidal body of the roasting chamber 16 is located at the lower end of the roaster module 1, and has center with a past hole 32 that connects the roasting chamber 16 with an air inlet nozzle 25.
13. Aparato para el tostado de los granos de cafó de conformidad con una de las reivindicaciones 4-12, caracterizado porque el módulo tostador 1 comprende también una tapa lateral izquierda 26, de forma semi-tríangular que se acopla lateralmente al cuerpo piramidal de la cámara de tostado 16, y que cuenta con broches que permiten que sea desmontada para las acciones de la limpieza; y una tapa lateral derecha 28 del cuerpo piramidal de la cámara de tostado 16.  13. Apparatus for roasting coffee beans according to one of claims 4-12, characterized in that the toaster module 1 also comprises a left side cover 26, semi-triangular in shape that is laterally coupled to the pyramidal body of the roasting chamber 16, and which has clasps that allow it to be disassembled for cleaning actions; and a right side cover 28 of the pyramidal body of the roasting chamber 16.
14. Aparato para el tostado de ios granos de café de conformidad con la reivindicación 13, caracterizado porque en la cámara de tostado 16 se encuentra una placa vertical divisora 27, unida por su extremo derecho la tapa lateral derecha 28 del cuerpo piramidal y por su extremo izquierdo a la tapa lateral izquierda 26; los extremos superior e inferior de dicha placa vertical divisora 27 están próximos a la punta y a la cara superior respectivamente del cuerpo piramidal de la cámara de tostado 16. 14. Apparatus for roasting the coffee beans according to claim 13, characterized in that in the roasting chamber 16 there is a vertical divider plate 27, joined by its right end the right side cover 28 of the pyramidal body and by its left end to the left side cover 26; the upper and lower ends of said vertical divider plate 27 are close to the tip and the upper face respectively of the pyramidal body of the roasting chamber 16.
15. Aparato para el tostado de los granos de café de conformidad con la reivindicación 14, caracterizado porque la placa vertical divisora 27 se encuentra paralela y próxima a la cara frontal de la cámara de tostado 16 formando un "circuito interno" en el que recirculan los granos de café en proceso de tostado al ser impulsados desde la zona inferior de la cámara de tostado 16 hasta la cara superior por medio del aire que entra por la boquilla de entrada de aire 26. 15. Apparatus for roasting coffee beans according to claim 14, characterized in that the vertical divider plate 27 is parallel and close to the front face of the roasting chamber 16 forming an "internal circuit" in which they recirculate roasted coffee beans when driven from the lower part of the roasting chamber 16 to the upper face by means of the air entering through the air inlet nozzle 26.
16. Aparato para el tostado de los granos de café de conformidad con la reivindicación 15, caracterizado porque la boquilla de entrada de aire 25 permite la entrada de aire caliente proveniente de la resistencia eléctrica 5 durante la etapa de tostado.  16. Apparatus for roasting coffee beans according to claim 15, characterized in that the air inlet nozzle 25 allows the entry of hot air from the electric heater 5 during the roasting stage.
17. Aparato para el tostado de los granos de café de conformidad con la reivindicación 15, caracterizado porque la boquilla de entrada de aire 25 permite la entrada de aire frío proveniente del tubo de vortex 4 durante la etapa de enfriamiento. 17. Apparatus for roasting coffee beans according to claim 15, characterized in that the air inlet nozzle 25 allows cold air from the vortex tube 4 to enter during the cooling stage.
18. Aparato para el tostado de los granos de café de conformidad con la reivindicación 1, caracterizado porque la tolva de alimentación 10 contiene marcas para tres niveles de carga permitidos por el equipo: 500, 1000 y 1500 g.  18. Apparatus for roasting coffee beans according to claim 1, characterized in that the feed hopper 10 contains marks for three load levels allowed by the equipment: 500, 1000 and 1500 g.
19. Aparato para el tostado de los granos de café de conformidad con la reivindicación 1 , caracterizado porque el tubo de alimentación 17 se encuentra opcionalmente en la parte superior de una placa inclinada 18 que se sujeta desde una pared lateral derecha y una pared lateral izquierda.  19. Apparatus for roasting coffee beans according to claim 1, characterized in that the feeding tube 17 is optionally at the top of an inclined plate 18 which is held from a right side wall and a left side wall .
20. Aparato para el tostado de los granos de café de conformidad con la reivindicación 19, caracterizado porque la placa 18 se inclina con diversos ángulos para permitir, impedir o regular la alimentación de los granos de café a la cámara de tostado. 20. Apparatus for roasting coffee beans according to claim 19, characterized in that the plate 18 tilts at various angles to allow, prevent or regulate the feeding of coffee beans to the roasting chamber.
21. Aparato para el tostado de los granos de café de conformidad con una de las reivindicaciones 1-20, caracterizado porque incluye un sistema de control automático constituido por el panel de control 7 en asociación con elementos para el control y ajuste automático de los parámetros y condiciones especificas para realizar el tostado de los granos de café, incluyendo dichos elementos: tabletas de programación, panel de operación embebido en un monitor, software integrado, y un sistema de monitoreo acoplado a una computadora para ejecutar las acciones de operación.  21. Apparatus for roasting coffee beans according to one of claims 1-20, characterized in that it includes an automatic control system constituted by the control panel 7 in association with elements for the control and automatic adjustment of the parameters and specific conditions for roasting coffee beans, including said elements: programming tablets, operation panel embedded in a monitor, integrated software, and a monitoring system coupled to a computer to execute the operation actions.
22. Aparato para el tostado de los granos de café de conformidad con la reivindicación 21 , caracterizado porque en caso de aforamiento o sobretueste de los granos de café, el sistema de control automático cuenta con un botón de paro de emergencia 11 que permite apagar la resistencia eléctrica 5, para desviar el aire que sale de ésta hacia el exterior por medio de una válvula de tres vías con actuador 12. 22. Apparatus for roasting coffee beans according to claim 21, characterized in that in case of aforesaid or overstressing of coffee beans, the automatic control system has an emergency stop button 11 which allows the electrical resistance 5, to divert the air that comes out of it outwards by means of a three-way valve with actuator 12.
23. Aparato para el tostado de los granos de café de conformidad con una de las reivindicaciones 1-20, caracterizado porque incluye un sistema de control semiautomático que permite al usuario controlar manualmente los parámetros y condiciones especificas para realizar el tostado de los granos de café. 23. Apparatus for roasting coffee beans according to one of claims 1-20, characterized in that it includes a semi-automatic control system that allows the user to manually control the specific parameters and conditions for roasting coffee beans. .
24. Aparato para el tostado de los granos de café de conformidad con la reivindicación 21 , caracterizado porque en el sistema de control semiautomático se incluye el panel de control 7 en asociación con elementos tales como: controladores de temperatura; temporizadores; y panel de operación para ajusfar los temporizadores de manera manual. 24. Apparatus for roasting coffee beans according to claim 21, characterized in that the control panel 7 is included in the semi-automatic control system in association with elements such as: temperature controllers; timers; and operation panel to adjust the timers manually.
25. Aparato para el tostado de los granos de café de conformidad con una de las reivindicaciones 23-24, caracterizado porque el sistema de control semiautomático incluye válvulas solenoides 2 y temporizadores acoplados. 25. Apparatus for roasting coffee beans according to one of claims 23-24, characterized in that the semi-automatic control system includes solenoid valves 2 and coupled timers.
26. Un método para llevar a cabo un proceso automático o semiautomático de tostado de los granos de café, mediante el sistema de control automático/semiautomático del aparato para el tostado de los granos de cafó de las reivindicaciones 1-26, caracterizado porque incluye las etapas y los pasos siguientes:  26. A method for carrying out an automatic or semi-automatic process of roasting the coffee beans, by means of the automatic / semi-automatic control system of the apparatus for roasting the coffee beans of claims 1-26, characterized in that it includes following steps and steps:
e) Seleccionar v limpiar el grano, utilizando granos de café verde sin endocarpio ("café pergamino") provenientes ya sea de la vía húmeda o de la seca; con un color de grano de acuerdo con los parámetros del espacio de color CIE 1976, de entre 17.8 y 24.2 para L*. entre 0.4 y 1.3 para a* y entre 4.5 y 11.6 para o* y con dimensiones en milímetros para el grano en el rango de 7.9 a 11.6 de largo, de 4.7 a 8.6 de ancho y de 2.3 a 5.5 de espesor;  e) Select and clean the grain, using green coffee beans without endocarp ("parchment coffee") from either the wet or dry roads; with a grain color according to the parameters of the 1976 CIE color space, between 17.8 and 24.2 for L *. between 0.4 and 1.3 for a * and between 4.5 and 11.6 for o * and with dimensions in millimeters for the grain in the range of 7.9 to 11.6 long, 4.7 to 8.6 wide and 2.3 to 5.5 thick;
f) Preparar v cargar el aparato para el tostado de los araños de café, mediante la ejecución de los pasos siguientes:  f) Prepare and load the device for roasting coffee spiders, by performing the following steps:
i. pesar la carga de materia prima a tostar;  i. Weigh the load of raw material to toast;
ii. alimentar el aparato abriendo la válvula que separa la tolva de alimentación 10 del módulo tostador 1 para permitir el llenado por gravedad; g) Seleccionar el tipo de tostado, después de realizar la carga se llevan a cabo las acciones que se describen en los pasos siguientes:  ii. feed the appliance by opening the valve that separates the feed hopper 10 from the toaster module 1 to allow gravity filling; g) Select the type of roasting, after carrying out the loading, the actions described in the following steps are carried out:
i. seleccionar en el panel de control 7 el grado de tueste deseado y el nivel de carga alimentado en la tolva de alimentación 10;  i. select on the control panel 7 the desired roasting degree and the level of load fed into the feed hopper 10;
ii. fijar los puntos de ajuste para la temperatura del aire de tostado para que, dependiendo del grado de tueste, se ejecute el programa de temperaturas para las fases de secado, tostado y enfriamiento del proceso de tostado de los granos de café; iii. fijar la presión de aire para cada fase del proceso de tostado de los granos de café del paso (ii); ii. set the set points for the roasting air temperature so that, depending on the roasting degree, the temperature program for the drying, roasting and cooling phases of the roasting process of the coffee beans is executed; iii. set the air pressure for each phase of the roasting process of the coffee beans in step (ii);
iv. fijar los rangos de tiempo de trabajo en cada una de las fases de secado, tostado y enfriamiento del proceso de tostado de los granos de café;  iv. set the working time ranges in each of the drying, roasting and cooling phases of the roasting process of coffee beans;
h) Descargar, los granos de café tostados por la parte inferior del módulo tostador 1, a través del área de recolección 15, al finalizar las fases de secado, tostado y enfriamiento, del proceso de tostado de los granos de café.  h) Unload the roasted coffee beans from the bottom of the roaster module 1, through the collection area 15, at the end of the drying, roasting and cooling phases of the roasting process of the coffee beans.
27. Método de conformidad con la reivindicación 26, caracterizado porque en la etapa (a) la medición del color se lleva a cabo utilizando el iluminante Des con un observador patrón a 20°. 27. Method according to claim 26, characterized in that in step (a) the color measurement is carried out using the Des illuminant with a standard observer at 20 °.
28. Método de conformidad con la reivindicación 26, caracterizado porque en la etapa (b), el nivel de carga de materia prima que se alimentará en la tolva de alimentación 10 se selecciona de 500g, 1000g y 1500 g.  28. Method according to claim 26, characterized in that in step (b), the level of loading of raw material to be fed into the feed hopper 10 is selected from 500g, 1000g and 1500g.
29. Método de conformidad con la reivindicación 26, caracterizado porque en el paso (i) de la etapa (c) el grado de tueste se selecciona de:  29. Method according to claim 26, characterized in that in step (i) of step (c) the degree of roasting is selected from:
1 = tostado claro;  1 = light roast;
2 = tostado medio;  2 = medium roast;
3 = tostado oscuro.  3 = dark roast.
30. Método de conformidad con la reivindicación 26, caracterizado porque en el paso (ii) de la etapa (c) el programa de temperaturas para las fases de secado, tostado y enfriamiento del proceso de tostado de los granos de café es:  30. Method according to claim 26, characterized in that in step (ii) of step (c) the temperature program for the drying, roasting and cooling phases of the roasting process of coffee beans is:
1) secado: entre 300 y 500°C¡  1) drying: between 300 and 500 ° C¡
2) tostado: entre 300 y 500"C;  2) roasted: between 300 and 500 "C;
3) enfriamiento: entre -10 y 10eC; 3) cooling: between -10 and 10 e C;
31. Método de conformidad con la reivindicación 26, caracterizado porque en el paso (iii) de la etapa (c) los flujos de aire se ajustan a un rango de entre 2.0 y 3.5 kgVcm2 en el secado y el tostado, para asegurar un caudal que oscile entre 100 y 140 L/min.31. Method according to claim 26, characterized in that in step (iii) of step (c) the air flows are adjusted to a range between 2.0 and 3.5 kgVcm 2 in drying and roasting, to ensure a flow rate ranging between 100 and 140 L / min.
32. Método de conformidad con la reivindicación 31, caracterizado porque el flujo de aire se ajusta a 1.5 kgf/cm2 una vez que la temperatura del grano alcanza los 180°C.32. Method according to claim 31, characterized in that the air flow is adjusted to 1.5 kgf / cm 2 once the grain temperature reaches 180 ° C.
33. Método de conformidad con la reivindicación 26, caracterizado porque en el paso (iv) de la etapa (c) los rangos de tiempo de trabajo en cada una de las fase de secado, tostado y enfriamiento del proceso de tostado de los granos de café, se fijan de la siguiente manera: 33. Method according to claim 26, characterized in that in step (iv) of step (c) the working time ranges in each of the drying, roasting and cooling phases of the roasting process of the grains of coffee, are fixed as follows:
1) Secado: el café verde, con una humedad inicial entre el 12 y 14%, se calienta entre 5 a 25 a minutos para que el grano alcance una temperatura de 180°C; 2) Tostado: el tiempo de la fase de tostado oscila entre 5 y 15 minutos, dependiendo de la temperatura del aire; 1) Drying: green coffee, with an initial humidity between 12 and 14%, is heated between 5 to 25 minutes so that the grain reaches a temperature of 180 ° C; 2) Roasting: the roasting phase time varies between 5 and 15 minutes, depending on the air temperature;
3) Enfriamiento: al terminar el tiempo de tostado, el sistema de control activa la entrada de aire frío proveniente del tubo Vortex 4 deteniendo las reacciones de tostado, y ocurre la fase de enfriamiento durante un período de entre 5 y 15 minutos.  3) Cooling: at the end of the roasting time, the control system activates the entry of cold air from the Vortex 4 tube, stopping the roasting reactions, and the cooling phase occurs for a period of between 5 and 15 minutes.
PCT/MX2017/000147 2016-12-13 2017-12-11 Device for roasting coffee beans and related method WO2018111085A1 (en)

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Citations (8)

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Publication number Priority date Publication date Assignee Title
DE3437432A1 (en) * 1984-10-12 1986-09-18 NEOTEC Verfahrenstechnik und Datenverarbeitung GmbH, 2000 Norderstedt Small portion coffee roaster for batch operation
JPH01141550A (en) * 1987-11-27 1989-06-02 Kondo Unyu Kiko Kk Roasting of beans and apparatus therefor
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US20090304886A1 (en) * 2008-06-09 2009-12-10 David Greenfield Coffee bean roasting apparatus and method of roasting coffee beans
WO2012059484A2 (en) * 2010-11-01 2012-05-10 Ikawa Ltd Apparatus for roasting coffee beans
CA2877327A1 (en) * 2012-06-21 2013-12-27 Loring Smart Roast, Inc. Smokeless coffee roaster
KR101448008B1 (en) * 2013-03-06 2014-10-13 권제성 Grain roaster
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Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3437432A1 (en) * 1984-10-12 1986-09-18 NEOTEC Verfahrenstechnik und Datenverarbeitung GmbH, 2000 Norderstedt Small portion coffee roaster for batch operation
JPH01141550A (en) * 1987-11-27 1989-06-02 Kondo Unyu Kiko Kk Roasting of beans and apparatus therefor
MX2007016571A (en) * 2007-12-19 2009-06-19 Ct De Investigacion Y Asistenc Device for processing solids by applying gases or vapour.
US20090304886A1 (en) * 2008-06-09 2009-12-10 David Greenfield Coffee bean roasting apparatus and method of roasting coffee beans
WO2012059484A2 (en) * 2010-11-01 2012-05-10 Ikawa Ltd Apparatus for roasting coffee beans
CA2877327A1 (en) * 2012-06-21 2013-12-27 Loring Smart Roast, Inc. Smokeless coffee roaster
KR101499513B1 (en) * 2012-07-23 2015-03-18 임기정 the auto prosess system to transfer and roaster coffee been
KR101448008B1 (en) * 2013-03-06 2014-10-13 권제성 Grain roaster

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