KR102440423B1 - Method for producing coffee beans with carbonized substances removed and rich flavor - Google Patents

Abstract

The present invention relates to a method for producing coffee beans having a rich flavor, comprising: a first stone grinder (10), a first stone grinder (10) and a first silo (20) connected by a first transfer line (L1); The first silo 20 and the dither 30 connected by the second transfer line L2, the roaster 40 connected by the dither 30 and the third transfer line L3, and the roaster 40 And it is performed by a manufacturing apparatus including a second stone crusher 50 connected by a fourth transfer line (L4). The method for manufacturing coffee beans includes: a first grinding step (S1) of precipitating foreign substances contained in green coffee beans using the first stone grinding machine (10); a first silo storage step (S2) of transferring and storing the green coffee beans deposited in the first grinding machine (10) to the first silo (20) through the first transfer line (L1); a didusting step (S3) of transferring the green coffee beans stored in the first silo 20 to the diduster 30 through the second transfer line L2 to remove the dust contained in the green coffee beans; a roasting step (S4) of transferring the green coffee beans passing through the diduster 30 to the roaster 40 through the third transfer line L3 and roasting; It characterized in that it comprises; a secondary grinding step (S5) of transferring the coffee beans roasted in the roaster 40 to the second crusher 50 through the fourth transfer line (L4) to precipitate the broken beans.

Description

A method for manufacturing coffee beans having carbonized substances removed and rich flavor

The present invention relates to a method for manufacturing coffee beans, and more particularly, to a method for manufacturing coffee beans having a rich flavor in which carbonized substances are removed and coffee beans having a rich flavor can be manufactured.

Coffee is widely consumed as a worldwide favorite food, and consumption is increasing as the positive effects of coffee on health are known. Coffee is consumed by immersing in water after grinding coffee beans, or by passing high pressure water through the ground coffee beans.

Green beans, which are used as raw materials for coffee beans, are obtained by extracting the fruits from coffee cherries harvested from coffee trees, drying them, and then removing the skins from the dried fruits. These green beans are roasted at an appropriate temperature and time to become coffee beans.

On the other hand, the taste or aroma of coffee beans varies depending on the roasting temperature and time of the green beans, foreign substances contained in the green coffee beans, or carbonized substances generated during the roasting process.

However, if the roasting temperature of the green beans is too high or the roasted beans are roasted for a long time, the roasted beans excessively generate carbonized substances with a bitter or bitter taste, and contain carcinogens such as acrylamide, benzopyrene, and tannins. When these beans are consumed as coffee, there is a problem that only a bitter taste without flavor is produced, and it adversely affects health.

The present invention was created to solve the above problems, and has a rich flavor capable of completely removing foreign substances or dust from green coffee beans and realizing an optimal roasting environment so that carbonized substances are removed and rich flavor can be generated. An object of the present invention is to provide a method for manufacturing coffee beans.

In order to achieve the above object, the method for producing coffee beans from which carbonized materials are removed and having a rich flavor according to the present invention is a first stone grinder 10, the first stone grinder 10 and a first transfer line ( The first silo 20 connected by L1), the dither 30 connected by the first silo 20 and the second transfer line L2, and the dither 30 and the third transfer line L3 As carried out by a manufacturing apparatus including a roaster 40 connected by a and a second stone crusher 50 connected to the roaster 40 by a fourth transfer line L4, the first stone crusher 10 a first precipitation step of precipitating foreign substances contained in green coffee beans (S1); a first silo storage step (S2) of transferring and storing the green coffee beans deposited in the first grinding machine (10) to the first silo (20) through the first transfer line (L1); a didusting step (S3) of transferring the green coffee beans stored in the first silo 20 to the diduster 30 through the second transfer line L2 to remove the dust contained in the green coffee beans; a roasting step (S4) of transferring the green coffee beans that have passed through the diduster (30) to the roaster (40) through the third transfer line (L3) for roasting (S4); and a secondary grinding step (S5) of transferring the coffee beans roasted in the roaster 40 to the second grinding machine 50 through the fourth transfer line L4 to precipitate the broken beans. do.

In the present invention, in the roasting step (S4), the green coffee beans are left at a temperature of 20 to 25° C. for 24 hours or more to stabilize the temperature inside and outside the green beans equally (S4-1), and the roaster 40 After preheating the internal temperature to 160~170℃ (S4-2), and putting the green coffee beans temperature-stabilized in step (S4-1) into the roaster 40 preheated in units of 10Kg, at 220~250℃ Roasting for 12 to 13 minutes (S4-3) and. The step (S4-4) of stopping roasting to the roaster 40, exhausting the air inside the roaster 40, and introducing external air heated by a heater into the roaster 40 (S4-4); 4) After the step (S4-5) and the step (S4-5) of applying the distribution power to the roaster 40 to raise it to 200 ~ 220 ℃, after the step (S4-5), the roaster 40 cut off the distribution power After that, it includes a step (S4-6) of naturally cooling the inside of the roaster 40 for 20 to 25 minutes.

In the present invention, between the first precipitation step (S1) and the first silo storage step (S2), the primary dust collection for collecting the fine foreign matter contained in the green coffee beans passing through the first transfer line (L1) Step T1 is performed; Between the first silo storage step (S2) and the didusting step (S3), a second dust collection step (T2) of secondly collecting fine foreign matter contained in green coffee beans passing through the second transfer line (L2) is performed. become; Between the didusting step (S3) and the roasting step (S4), a third dust collecting step (T3) for collecting fine foreign matter or dust remaining from the green coffee beans passing through the third transfer line (L3) is performed.

In the present invention, between the roasting step (S4) and the secondary precipitation step (S5), the first carbonized material dust collecting step of first removing the carbonized material contained in the coffee beans passing through the fourth transfer line (L4) (T4) is performed.

According to the present invention, after removing fine foreign substances or dust contained in green coffee beans, roasting is performed, and then carbonized substances generated during the roasting process are removed. can be removed, and beans with rich flavor can be produced.

In addition, in the secondary precipitation process (S5), there is an effect that high-quality coffee beans with good taste and perfect shape can be manufactured by precipitating broken coffee beans in a deformed form and excessively attached to carbon materials. .

1 is a view for explaining the configuration of an apparatus for manufacturing coffee beans according to the present invention in a block diagram;
Figure 2 is a block diagram for explaining a method of manufacturing coffee beans manufactured by the manufacturing apparatus of Fig. 1, the carbonized material is removed and has a rich flavor;
3 is a view for explaining the configuration of the dedusting of FIG. 2;
4 is a block diagram for explaining a series of dust collection steps in the manufacturing method of FIG.

Hereinafter, a method for producing coffee beans from which carbonized substances are removed and having a rich flavor according to the present invention will be described in detail with reference to the accompanying drawings.

Hereinafter, what is described as "upper" or "upper" may include not only directly on in contact, but also on non-contacting. Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. The singular expression includes the plural expression unless the context clearly dictates otherwise. Also, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated. In addition, terms such as "... unit" and "module" described in the specification mean a unit that processes at least one function or operation. In cases where certain embodiments may be implemented otherwise, a specific process sequence may be performed different from the described sequence. For example, two processes described in succession may be performed substantially simultaneously, or may be performed in an order opposite to the order described.

1 is a block diagram illustrating the configuration of an apparatus for manufacturing coffee beans according to the present invention.

As shown, according to the present invention, the method for producing coffee beans having carbonized materials removed and rich flavor includes a first stone grinder 10 and a first stone grinder for precipitating foreign substances such as stones and shells contained in green coffee beans. The first silo 20 for storing the transferred green coffee beans as connected by the first transfer line L1 with A diduster 30 for removing the dust contained in the and the second stone crusher 50 for precipitating broken beans from the transferred beans as connected by the fourth transfer line L4, the second stone crusher 50 and the fifth transfer line L5 as connected by the fifth transfer line L5. It is performed by a manufacturing apparatus including a second silo 60 for storing coffee beans.

Here, the first cyclone 71 for collecting fine foreign matter contained from the transferred green coffee beans is connected to the first transfer line L1, and the second transfer line L2 for collecting fine foreign matter contained from the transferred green coffee beans. The second cyclone 72 is connected, and the third cyclone 73 for collecting fine foreign substances contained in the green coffee beans is transferred to the third transfer line L3, and the third cyclone 73 is connected to the fourth transfer line L4. A fourth cyclone 74 for collecting fine foreign substances contained from the coffee beans is connected, and a fifth cyclone 75 for collecting fine foreign substances contained from the coffee beans to be transferred is installed in the fifth transfer line L5.

The configuration of the first and second stone mills 10 and 50, the first and second silos 20 and 60, the roaster 40 and the first, second, third, and fourth cyclones 75 are those of the art. Since it is a known configuration, further detailed description will be omitted.

2 is a block diagram for explaining a method of manufacturing coffee beans having a rich flavor from which carbonized substances are removed, which is manufactured by the manufacturing apparatus of FIG. 1, and FIG. 3 is a diagram for explaining the configuration of the dedusting of FIG. .

In order to process green coffee beans into coffee beans using the coffee bean manufacturing apparatus, the first crushing step (S1) of precipitating foreign substances contained in the green beans using the first stone crusher 10 is performed. Various foreign substances such as stones, broken green beans, shells, and pieces of sacks included in the green beans are removed by the first grinding step (S1).

In other words, green coffee beans produced in Africa and other countries around the world are produced and dried in poor and unsanitary conditions, and in this process, they are included in various foreign substances such as dust, stones, defective green beans, and broken green coffee beans. These various foreign substances are removed in the first stone crushing step S1 using the first stone crusher 10 .

Next, a first silo storage step (S2) of transferring and storing green coffee beans deposited in the first grinding machine 10 to the first silo 20 through the first transfer line L1 is performed. By the first silo storage step (S2), the set green coffee beans can be stored for a long time in the first silo (20).

The first silo 20 is blocked from the external environment, so that the green beans can be stored fresh for a long time, and may be implemented in a large size or consist of several depending on the amount of green beans to be stored.

Next, the green coffee beans stored in the first silo 20 are transferred to the diduster 30 through the second transfer line L2, and a didusting step S3 of removing the dust contained in the green coffee beans is performed.

As shown in FIG. 3, the diduster 30 is formed on each of the upper and lower portions inclined to one side, and has an inlet 31a through which green coffee is introduced and an outlet 31b through which the green coffee is discharged. 31), an oblique bypass passage 31c that partially partitions the inside of the dither body 31, allowing the green coffee beans to be bypassed between the inlet 31a and the outlet 31b, and an air supply chamber to which air is supplied ( 31d) as partitioning the lower side of the first and second inclined partition walls 32 and 33, and the first and second inclined partition walls 32 and 33 in the dither body 31, A third inclined partition wall 34 forming an air discharge chamber 31e through which air is discharged, a first air hole 35 formed in the first inclined partition wall 32 and the third inclined partition wall 34 ) formed in the second air hole 36, the blower 37 for supplying air to the air supply chamber 31d so that air can be sprayed through the first air hole 35, and the second air hole ( 36) and an exhaust port 38 through which air is discharged, and a baffle 39 for varying a gap between the first inclined partition wall 32 and the air outlet.

The baffle 39 varies the gap with the first inclined partition wall 32 , and controls the amount of green coffee beans passing through the bypass passage 31c using the baffle 39 . For example, when green coffee beans contain a large amount of dust, the end of the baffle 39 is positioned close to the first inclined partition wall 32 to reduce the gap, and thus only a relatively small amount of green coffee beans is produced. 1 to pass between the inclined partition wall 32 and the baffle 39.

Conversely, when the amount of dust contained in green coffee beans is small, the baffle 39 is moved or rotated so that the end of the baffle 39 is moved away from the first inclined partition wall 320 to increase the gap, and accordingly This allows a large amount of green beans to pass between the first inclined partition wall 32 and the baffle 39.

By such a diduster 30, the green beans flowing into the inlet 31a are discharged to the outlet 31b after bypassing the first and second inclined partition walls 32 and 33, and at this time, the green beans are blown by the blower 37. The high-pressure air used is sprayed into the bypass flow path 31c through the first air hole 35 formed in the first inclined partition wall 32, and the dust attached to the surface of the green beans passing through the bypass flow path 31c is separated, A dedusting step (S3) in which the separated dust is exhausted to the outside through the second air hole 36 and the exhaust port 38 together with air is performed.

Through this didusting step (S3), as described above, various kinds of dust included in the process of producing green coffee in a poor and unsanitary environment can be removed, and thus the green coffee beans can be thoroughly cleaned before roasting. do.

Next, a roasting step (S4) of transferring green coffee beans passing through the dither 30 to the roaster 40 through the third transfer line L3 is performed.

In the roasting step (S4), the green coffee beans are left at a temperature of 20 to 25° C. for 24 hours or more to stabilize the temperature inside and outside the green beans equally (S4-1), and the temperature inside the roaster 40 is lowered to 160 to 170° C. Preheating step (S4-2), and adding the green coffee beans temperature-stabilized in step (S4-1) into the roaster 40 preheated in units of 10 kg, and then roasting at 220 to 250° C. for 12 to 13 minutes. (S4-3) and. The step (S4-4) and the step (S4-4) of stopping roasting to the roaster 40, exhausting the air inside the roaster 40, and introducing external air heated by a heater into the roaster 40 ) after applying the distribution power to the roaster 40 to raise it to 200 ~ 220 ℃ (S4-5), and after the step (S4-5), after cutting off the distribution power to the roaster 40 20 It includes the step of naturally cooling the inside of the roaster 40 by maintaining it for ~25 minutes (S4-6).

Step S4-1 is a step in which the internal and external temperature of the whole green coffee beans in units of 10 kg is constant before the green coffee beans stored in a low temperature state are put into the roaster 40 so that they are roasted so that they have a constant taste and aroma.

Step S4-2 is a step of preheating the internal temperature of the roaster 40 to 160 to 170°C, thereby reducing the time required to raise the internal temperature of the roaster when green beans are added.

Step (S4-3) is a step of putting green coffee beans temperature-stabilized in units of 10 kg into the preheated roaster 40, and then roasting them at 220-250° C. for 12-13 minutes.

In step S4-4, after the roasting of the green beans in step S4-3 is performed, the roaster 40 stops the roasting power applied to the roaster 40 to cut off the roaster heating power, and exhaust the air inside the roaster 40 with a heater ( (not shown) is a step of introducing heated external air. By this step (S4-4), it is possible to ventilate the carbonized material-containing air containing carcinogens generated in the roasting process inside the roaster 40 to the fresh air outside, in which case the outside air is heated by the heater. It is possible to prevent the temperature inside the roaster 40 from being rapidly cooled.

Step (S4-5) is a step of discharging the carbonized material-containing air generated through step (S4-4) from the roaster 40, and then applying distribution power to the roaster 40 to raise the temperature to 200 ~ 220 ℃ to be.

Step (S4-6) naturally cools the inside of the roaster 40 over 20 to 25 minutes by cutting off the power distribution to the roaster 40 after the step (S4-5), and through this process, the Coffee-related chemicals and aromas are stabilized and fixed in the beans.

By the roasting step (S4). By removing carbonized substances during the roasting process and allowing coffee-related chemical components and aromas to be stabilized in the beans, it has a rich flavor.

Next, the coffee beans roasted in the roaster 40 are transferred to the second crusher 50 through the fourth transfer line L4 to perform a secondary grinding step (S5) of precipitating the broken beans.

When the beans are broken during the roasting process, the heat generated in the roaster 40 is rapidly conducted to the sharp broken parts and carbonization occurs compared to the unbroken parts, and thus the broken beans are carbonized substances containing the above-mentioned carcinogens or Contains bitter-tasting ingredients.

In the present invention, in the second precipitation step (S5), by precipitating and removing broken beans having an excessively carbonized portion, coffee beans having a rich flavor and having no carbonized material can be obtained.

Next, a second silo storage step (S6) of transferring and storing the coffee beans precipitated in the second crusher 50 to the second silo 60 through the fifth transfer line L5 is performed. This second silo storage step Beans stored in the second silo 60 by (S6) may be aged in the second silo 60 until they are discharged for consumption to give a rich taste.

The second silo 60 is blocked from the external environment so that the green beans can be stored fresh for a long time, and may be implemented in a large size or made of several depending on the amount of green beans to be stored.

4 is a block diagram illustrating a series of dust collection steps in the manufacturing method of FIG. 2 .

As shown, between the first precipitation step (S1) and the first silo storage step (S2), as performed by the first cyclone 71, the fine particles contained in the green coffee beans passing through the first transfer line L1 A first dust collection step (T1) of first collecting foreign substances is performed.

In the first dust collection step (T1), the first silo 20 removes fine foreign matter remaining on the surface of the green coffee beans, for example, the skin remaining on the surface of the green coffee beans or fine foreign matter generated during the packaging and transfer process. is a step to Accordingly, the green coffee beans transferred to the first silo 20 for storage are in a state in which fine foreign matter is removed.

In other words, green beans are obtained by extracting fruits from coffee cherries harvested from coffee trees, drying them, and then removing the skins from the dried fruits. The skin remaining in the process of processing green beans is removed in the first dust collecting step (T1).

In addition, between the first silo storage step (S2) and the didusting step (S3), as performed by the second cyclone 72, the fine foreign matter contained in the green coffee beans passing through the second transfer line L2 is secondary A secondary dust collecting step (T2) of collecting dust is performed.

In the second dust collecting step (T2), fine foreign substances remaining in the green coffee beans that are discharged from the first silo (20) and transferred to the diduster (30), for example, are not removed in the first dust collecting step (T1). This is the second step of removing fine foreign substances such as shell fragments. Accordingly, the green coffee beans transferred to the diduster 30 are in a state in which the secondary micro-foreign substances are completely removed.

Also, between the didusting step (S3) and the roasting step (S4), it is performed by the third cyclone 73 and is used to collect fine foreign matter or dust remaining from the green coffee beans passing through the third transfer line L3. A third dust collecting step (T3) is performed.

The third dust collection step (T3) is a step of removing various fine foreign substances or dust that may remain in the green coffee beans while transferring the green coffee beans from which the dust has been removed from the diduster 30 to the roaster 40. Accordingly, the roaster The green beans supplied to step (40) are in a 100% high-purity state.

In addition, between the roasting step (S4) and the secondary grinding step (S5), the carbonized material contained in the coffee beans passing through the fourth transfer line (L4) as performed by the fourth cyclone 74 is first removed. The first carbonized material dust collection step (T4) is performed. The first carbonized material dust collection step (T4) is a step of collecting and removing the carbonized material separated by friction with the beans while transferring the beans roasted in the roasting step (S4) to the second stone crusher 50. .

When coffee beans are roasted at an excessively high temperature or for a long period of time, carbonized substances are formed on the surface of the beans, which contain a large amount of carcinogens such as acrylamide, benzopyrene, and tannins, and cause bitter taste and flavor. cause it to deteriorate. Since these carbonized materials are in a crumbly state, they are separated from the surface of the beans due to friction with the beans in the process of transferring them from the roaster 40 to the second crusher 50 through the fourth transfer line L4.

In the primary shoe material dust collection step (T4), the carbonized material can be removed from the coffee beans by collecting the carbonized material separated from the beans transferred to the second stone crusher 50, and furthermore, the tallow generated during the roasting process Residues and various chemical impurities are removed.

In addition, between the second precipitation step (S5) and the second silo storage step (S6), the carbonized material contained in the coffee beans passing through the fifth transfer line (L5) as performed by the fifth cyclone (75) 2 A secondary carbonized material dust collecting step (T5) to remove the difference is performed. The secondary carbonized material dust collection step (T5) is a step of finally removing the remaining carbonized material remaining in the coffee beans that are discharged from the second crusher 50 and then transferred to the second silo 60. In the second silo 60, coffee beans from which carbonized material has been completely removed over the second time are transferred and stored.

As described above, according to the present invention, the green coffee beans are roasted after removing fine foreign substances or dust, and then carbonized substances generated during the roasting process are removed. It is possible to remove carbonized substances and to manufacture beans with rich flavor.

Also, in the secondary precipitation process (S5), high-quality coffee beans having a good taste and a perfect shape can be manufactured by precipitating broken coffee beans in a deformed form and excessively attached to carbon materials in the coffee beans.

And the first stone rolling machine 10, the first silo 20, the diduster ( 30), roaster 40, second grinder 50, and second silo 60 automatically removes green beans, foreign substances and dust, carbonized substances and broken beans, so that hygienic bean production is possible do.

Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom.

10 ... 1st stone erection 20 ... 1st silo
30 ... dither 31 ... dither body
31a ... inlet 31b ... outlet
31c ... Bypass flow path 31d ... Air supply chamber
31e ... Air exhaust chambers 32, 33 ... First and second inclined partition walls
34 ... 3rd inclined partition wall 35 ... 1st air hole
36 ... 2nd air hole 37 ... Blower
38 ... exhaust port 39 ... baffle
40 ... roster 50 ... 2nd stone erection
60 ... 2nd silo
71, 72, 73, 74, 75 ... Cyclone 1, 2, 3, 4, 5
L1, L2, L3, L4, L5 ... 1st, 2nd, 3rd, 4th, 5th transfer lines

Claims (4)

The first stone mill 10, the first stone mill 10 and the first silo 20 connected by the first transfer line L1, the first silo 20 and the second transfer line L2 The diduster 30 connected by a (50), a second silo (60) for storing the transferred beans as connected by the second stone grinder (50) and the fifth transfer line (L5);
a first precipitation step (S1) of precipitating foreign substances contained in green coffee beans using the first crusher 10;
a first silo storage step (S2) of transferring and storing the green coffee beans deposited in the first grinding machine (10) to the first silo (20) through the first transfer line (L1);
a didusting step (S3) of transferring the green coffee beans stored in the first silo 20 to the diduster 30 through the second transfer line L2 to remove the dust contained in the green coffee beans;
a roasting step (S4) of transferring the green coffee beans that have passed through the diduster (30) to the roaster (40) through the third transfer line (L3) for roasting (S4);
a secondary grinding step (S5) of transferring the coffee beans roasted in the roaster 40 to the second grinding machine 50 through the fourth transfer line L4 to precipitate the broken beans;
As carried out between the first crushing step (S1) and the first silo storage step (S2), a first cyclone 71 is a first transfer line between the crusher 10 and the first silo 20 ( a first dust collection step (T1) of first collecting fine foreign substances included in green coffee beans via L1);
As performed between the first silo storage step (S2) and the didusting step (S3), a second cyclone (72) is a second transfer line (L2) between the first silo (20) and the diduster (30) ) a secondary dust collecting step (T2) of second collecting fine foreign matter contained in green coffee beans;
The green coffee beans are performed between the didusting step (S3) and the roasting step (S4), and a third cyclone 73 passes through the third transfer line L3 between the diduster 30 and the roaster 40. a tertiary dust collection step (T3) for collecting dust remaining from the;
As being performed between the roasting step (S4) and the secondary grinding step (S5), a fourth cyclone 74 moves the fourth transfer line (L4) between the roaster 40 and the second grinding machine 50. a primary carbonized material dust collecting step of first removing carbonized material contained in coffee beans passing through (T4); and
A fifth cyclone (75) is transferred between the second stone mill (50) and the second silo (60) as being carried out between the second sequestering step (S5) and the second silo storage step (S6). A second carbonized material dust collecting step (T5) of secondarily removing carbonized material contained in the coffee beans passing through the line (L5); According to claim 1, wherein the roasting step (S4),
Stabilizing the temperature inside and outside the green coffee beans equally by leaving the green coffee beans at a temperature of 20 to 25° C. for 24 hours or more (S4-1);
Preheating the roaster 40 internal temperature to 160 ~ 170 ℃ (S4-2);
A step (S4-3) of adding the green coffee beans temperature-stabilized in step (S4-1) into the roaster 40 preheated in units of 10 kg and then roasting at 220-250° C. for 12-13 minutes (S4-3).
Stopping roasting to the roaster 40 and introducing the outside air heated by a heater into the roaster 40 while exhausting the air inside the roaster 40 (S4-4);
After the step (S4-4), applying the distribution power to the roaster 40 to increase the temperature to 200 ~ 220 ℃ (S4-5) and,
After the step (S4-5), after shutting off the power distribution to the roaster 40, the natural cooling period inside the roaster 40 for 20-25 minutes, characterized in that it includes a step (S4-6) , A method of producing coffee beans from which carbonized substances are removed and having a rich flavor.

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