JPH0147131B2 - - Google Patents
Info
- Publication number
- JPH0147131B2 JPH0147131B2 JP17592181A JP17592181A JPH0147131B2 JP H0147131 B2 JPH0147131 B2 JP H0147131B2 JP 17592181 A JP17592181 A JP 17592181A JP 17592181 A JP17592181 A JP 17592181A JP H0147131 B2 JPH0147131 B2 JP H0147131B2
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- cooling
- temperature
- liquefied gas
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000533293 Sesbania emerus Species 0.000 claims description 60
- 238000001816 cooling Methods 0.000 claims description 46
- 239000007788 liquid Substances 0.000 claims description 25
- 239000007789 gas Substances 0.000 claims description 21
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000003507 refrigerant Substances 0.000 description 8
- 238000003756 stirring Methods 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000011810 insulating material Substances 0.000 description 2
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
本発明は焙煎した後のコーヒ豆の冷却方法に関
するものであり、焙煎後のコーヒ豆類を一定の冷
却曲線に沿つて冷却することにより、コーヒ独特
の風味を略完全に保持し得ると共に、必要に応じ
て冷媒自体の風味をコーヒ豆に添加し、風味の向
上を図り得る様にした焙煎後のコーヒ豆の冷却方
法に係るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for cooling coffee beans after roasting, and by cooling roasted coffee beans along a certain cooling curve, the unique flavor of coffee can be omitted. The present invention relates to a method for cooling coffee beans after roasting, which can completely retain the flavor and, if necessary, add the flavor of the refrigerant itself to the coffee beans to improve the flavor.
一般に焙煎後のコーヒ豆類の冷却は、従前から
第１図に示す如き空気冷却法が広く採用されてい
る。即ち、ロータリキルン型の焙煎器１内へ適宜
量のコーヒ豆２を投入し、220℃〜230℃前後の温
度で一定時間焙煎した後、取出口１ａから冷却器
３の回転受皿４上へコーヒ豆２を流下させ、モー
タ５により受皿４を回転させつつ撹拌板（図示省
略）によつて撹拌し、且つブロワー６により網目
４ａを通して外部空気を流通させることにより、
コーヒ豆２のエアー冷却を行なうものである。 Generally, for cooling coffee beans after roasting, an air cooling method as shown in FIG. 1 has been widely used. That is, after putting an appropriate amount of coffee beans 2 into a rotary kiln type roaster 1 and roasting them at a temperature of around 220°C to 230°C for a certain period of time, they are poured from the outlet 1a onto the rotary saucer 4 of the cooler 3. By letting the coffee beans 2 flow down, rotating the saucer 4 by the motor 5 and stirring by a stirring plate (not shown), and circulating external air through the mesh 4a by the blower 6,
The coffee beans 2 are cooled with air.
第２図の曲線イは、前記第１図の如き冷却法に
よるコーヒ豆の冷却特性の一般的な代表例を示す
ものであり、受皿４上に於ける平均温度が約200
℃のコーヒ豆約48Kg（焙煎前の重量約60Kg）を、
13〜15分かけて約50℃位いに冷却した場合の冷却
特性を示すものである。尚、この時の外気温度は
25℃であり、受皿４の直径は1500mm、受皿回転数
は3RPM、ブロワー６の平均排風量は45NM3／
MINである。 Curve A in FIG. 2 shows a general representative example of the cooling characteristics of coffee beans by the cooling method as shown in FIG.
About 48Kg of coffee beans (about 60Kg before roasting) at ℃,
This shows the cooling characteristics when cooling to approximately 50°C over 13 to 15 minutes. Furthermore, the outside temperature at this time is
The temperature is 25℃, the diameter of the saucer 4 is 1500mm, the rotation speed of the saucer is 3RPM, and the average exhaust air volume of the blower 6 is 45NM 3 /
It is MIN.
一方、焙煎後に於けるコーヒ豆の冷却は、コー
ヒの味や香りの保持と大きな相関々係があり、こ
の種の業界にあつては、従前から、「受皿４上に
於ける投入時の平均温度が略200℃のコーヒ豆を、
３〜５分間内に約80℃程度に冷却するのが冷却時
に於けるコーヒ独特の風味の喪失を防止する上
で、最も理想的な冷却方法である。」ことが、経
験的に広く知られており、又、このことはコーヒ
の風味試験を通して実際にも確認されている。 On the other hand, the cooling of coffee beans after roasting has a strong correlation with the preservation of the taste and aroma of coffee, and in this type of industry, there has been a long history of Coffee beans with an average temperature of approximately 200℃,
Cooling to about 80°C within 3 to 5 minutes is the most ideal cooling method in order to prevent loss of the unique flavor of coffee during cooling. '' is widely known from experience, and this has actually been confirmed through coffee flavor tests.
而して、第１図に示した従前のエアー冷却方法
にあつては、通常その冷却特性が前記曲線イの如
き状態となり、ブロワー６の風量制御を行なつて
も、理想とする曲線ロの如き冷却特性を容易に得
られないという難点がある。何故なら、ブロワー
の風量を大きくして初期冷却を高めれば、所謂コ
ーヒの香りが逃げることになり、又冷媒である空
気の温度を調整するにしても、短時間にその温度
を制御することが容易でないからである。 In the case of the conventional air cooling method shown in FIG. The problem is that it is not easy to obtain such cooling characteristics. This is because if you increase the air volume of the blower to increase the initial cooling, the so-called coffee aroma will escape, and even if you adjust the temperature of the air, which is a refrigerant, it is difficult to control the temperature in a short time. This is because it is not easy.
本願第１発明は、焙煎した後のコーヒ豆の冷却
に於ける上述の如き問題の解決を課題とするもの
であり、液化ガスを用いてコーヒ豆の冷却を行な
うことにより、その冷却特性をコーヒの味や香り
の保持という観点から最も理想とする冷却特性に
近づけ、以つて風味豊かなコーヒの焙煎豆を極く
簡単に得られる様にした、焙煎後のコーヒ豆の冷
却方法の提供を主たる目的とするものである。 The first invention of the present application aims to solve the above-mentioned problems in cooling coffee beans after roasting, and improves the cooling characteristics by cooling coffee beans using liquefied gas. A method for cooling coffee beans after roasting that approaches the most ideal cooling characteristics from the perspective of preserving the taste and aroma of coffee, making it extremely easy to obtain roasted coffee beans with rich flavor. The main purpose is to provide information.
又、本願第２発明は、蒸発性液体と液化ガスを
用い２段に分けてコーヒ豆を急冷し、前記コーヒ
豆自体の有する風味の喪失をより確実に防止する
と共に、蒸発性液体の有する味や香りをコーヒ豆
に与えることにより、低品質のコーヒ豆であつて
も趣の異なつた風味を保持せしめ得る様にした焙
煎後のコーヒ豆の冷却方法の提供を目的とするも
のである。 Further, the second invention of the present application rapidly cools coffee beans in two stages using an evaporative liquid and a liquefied gas, thereby more reliably preventing the loss of the flavor of the coffee beans themselves, and also cooling the coffee beans in two stages using an evaporative liquid and a liquefied gas. To provide a method for cooling coffee beans after roasting, which allows even low-quality coffee beans to retain different flavors by imparting aroma and flavor to the coffee beans.
以下、第３図乃至第５図に示す本願各発明の一
実施例に基づいて、その詳細を説明する。 Hereinafter, the details will be explained based on one embodiment of each invention of the present application shown in FIGS. 3 to 5.
第３図は本願発明の実施に用いる焙煎器と冷却
器の縦断面概要図であり、第４図は第３図のイ−
イ視図である。 FIG. 3 is a longitudinal cross-sectional schematic diagram of a roaster and a cooler used for carrying out the present invention, and FIG.
This is a perspective view.
焙煎器７は所謂バツチ式のロータリーキルン型
であつて、一側の投入口７ａから投入したコーヒ
豆８を220℃〜230℃の温度に於いて一定時間焙煎
し、その後取出口７ｂを介して外部へコーヒ豆８
を取り出す構成となつており、直径800mm、横幅
150mm程度の外形寸法に形成されている。 The roaster 7 is of the so-called batch rotary kiln type, and roasts the coffee beans 8 introduced through the input port 7a on one side at a temperature of 220°C to 230°C for a certain period of time, and then roasts them through the output port 7b. Coffee beans to the outside 8
It has a diameter of 800 mm and a width of 800 mm.
It is formed with external dimensions of approximately 150mm.
９は、前記焙煎器７の下方に配設した冷却器で
あり、円形回転受皿１０と散液装置１１、支持架
台１２、駆動用モータ１３、排気フアン１４等よ
り構成されている。 Reference numeral 9 denotes a cooler disposed below the roaster 7, and is composed of a circular rotating saucer 10, a liquid sprinkler 11, a support frame 12, a drive motor 13, an exhaust fan 14, and the like.
前記回転受皿１０は直径1500mm、深さ250mmの
円筒状に形成されており、その底板１０ａには１
〜２mmの透孔１０ｂが多数穿設されている。又、
当該受皿１０はベアリング１５を介して支持架台
１２へ回転自在に支持されており、駆動用モータ
１３により１〜5RPMの速度で回転駆動されるこ
とになる。尚、図示されてはいないが、受皿１０
の底部には開閉自在なコーヒ豆取出口が設けられ
ており、且つその内部にはコーヒ豆８を撹拌する
ための撹拌装置が設けられている。 The rotating saucer 10 is formed into a cylindrical shape with a diameter of 1500 mm and a depth of 250 mm, and the bottom plate 10a has a cylindrical shape.
A large number of through holes 10b of ~2 mm are bored. or,
The tray 10 is rotatably supported by a support pedestal 12 via a bearing 15, and is rotationally driven by a drive motor 13 at a speed of 1 to 5 RPM. Although not shown, the saucer 10
A coffee bean outlet that can be opened and closed is provided at the bottom, and a stirring device for stirring the coffee beans 8 is provided inside.
散液装置１１は、前記回転受皿１０の上方に配
設した主管１６と、該主管１６に取付けた複数個
の散液ノズル１７と、冷媒貯蔵タンク１８，１９
等から構成されている。前記主管１６の片側には
液化炭酸ガスや液化窒素等を収納した冷媒貯蔵タ
ンク１８が、またその他側には洋酒やエチルアル
コール、水等の蒸発性液体を収納した冷媒貯蔵タ
ンク１９が夫々接続されており、且つ主管１６の
中央部は閉塞板２０によつてタンク１８とタンク
１９側に夫々気密に区分されている。 The liquid dispersion device 11 includes a main pipe 16 disposed above the rotating tray 10, a plurality of liquid dispersion nozzles 17 attached to the main pipe 16, and refrigerant storage tanks 18, 19.
It is composed of etc. A refrigerant storage tank 18 that stores liquefied carbon dioxide gas, liquefied nitrogen, etc. is connected to one side of the main pipe 16, and a refrigerant storage tank 19 that stores evaporable liquids such as Western liquor, ethyl alcohol, and water is connected to the other side. Moreover, the central portion of the main pipe 16 is airtightly divided into tank 18 and tank 19 sides by a closing plate 20.
次に、当該冷却装置を用いた焙煎後のコーヒ豆
の冷却方法とその作用効果について説明する。 Next, a method for cooling roasted coffee beans using the cooling device and its effects will be explained.
約220℃〜230℃の温度で一定時間焙煎されたコ
ーヒ豆８は、焙煎器７の取出口７ｂから取り出さ
れ、１〜5RPMで回転する受皿１０内へ流入する
と同時にバルブ２３を自動的に開放し、冷媒貯蔵
タンク１８から適宜量の液体窒素等の液化ガス２
４がノズル１７ｂを介して放出され、液化ガス２
４自体の有する寒冷により、コーヒ豆８を略200
℃以上の温度から75℃〜85℃の温度にまで、３〜
５分以内に冷却する。尚、バルブ２３の開放開始
のタイミングは自由に調節する事が可能であり全
量のコーヒ豆８を受皿１０内へ収納した後に開放
する様調節する事も可能となつている。 Coffee beans 8 roasted for a certain period of time at a temperature of about 220°C to 230°C are taken out from the outlet 7b of the roaster 7 and flowed into the saucer 10 rotating at 1 to 5 RPM, and at the same time the valve 23 is automatically closed. An appropriate amount of liquefied gas 2 such as liquid nitrogen is released from the refrigerant storage tank 18.
4 is released through the nozzle 17b, and the liquefied gas 2
Due to the cold temperature of 4 itself, coffee beans 8 are reduced to approximately 200
From temperatures above ℃ to temperatures of 75℃~85℃, 3~
Cool within 5 minutes. Incidentally, the timing at which the valve 23 starts to open can be freely adjusted, and can also be adjusted so that the valve 23 is opened after all the coffee beans 8 have been stored in the saucer 10.
当該発明に於いて重要なことは、前記コーヒ豆
８の温度を、液化ガス２４の散布開始後３〜５分
以内に75℃〜85℃の温度にまで冷却することであ
り、上述の如き条件を満足するようにコーヒ豆８
の量に応じて、液化ガス２４の放出量が決定され
ることになる。 What is important in this invention is to cool the temperature of the coffee beans 8 to a temperature of 75°C to 85°C within 3 to 5 minutes after the start of spraying the liquefied gas 24, and under the above-mentioned conditions. 8 coffee beans to satisfy
The amount of liquefied gas 24 to be released is determined according to the amount.
尚、２６は液化ガス系配管の断熱材（第３図及
び第４図に示す一点鎖線）であり、各ノズル１７
ｂから放出された液化ガス２４は、受皿１０が回
転していることとも相俟つてコーヒ豆８と十分に
混合され、これによつてコーヒ豆８は極めて均一
に急冷されることになる。 In addition, 26 is a heat insulating material for the liquefied gas system piping (dotted chain line shown in FIGS. 3 and 4), and each nozzle 17
The liquefied gas 24 released from b is sufficiently mixed with the coffee beans 8 due to the rotation of the saucer 10, and as a result, the coffee beans 8 are rapidly cooled extremely uniformly.
又、前記排気フアン１４は、液体２２及び液化
ガス２４の放出中適宜の排風量をもつて運転さ
れ、液体２２の蒸気や気化ガスを連続的に外部へ
排出する。 Further, the exhaust fan 14 is operated with an appropriate exhaust air volume while discharging the liquid 22 and the liquefied gas 24, and continuously exhausts the vapor and vaporized gas of the liquid 22 to the outside.
第５図Ａは、当該第１発明によるコーヒ豆８の
冷却特性を示すものであり、液化ガス２４を放出
するという極く簡単な操作により、前記第２図ロ
に示した理想的冷却特性に近似せしめることがで
きる。 FIG. 5A shows the cooling characteristics of the coffee beans 8 according to the first invention, and by the very simple operation of releasing the liquefied gas 24, the ideal cooling characteristics shown in FIG. It can be approximated.
次に、本願第２発明の実施例について説明す
る。前記第１発明に於いては、ノズル１７ｂから
放出した液化ガス２４のみによりコーヒ豆８の冷
却を行なう構成としているが、当該第２発明は蒸
発性液体２２と液化ガス２４の組合せにより、２
段に分けてコーヒ豆８の冷却を行なうものであ
る。 Next, an embodiment of the second invention of the present application will be described. In the first invention, the coffee beans 8 are cooled only by the liquefied gas 24 discharged from the nozzle 17b, but in the second invention, the coffee beans 8 are cooled by the combination of the evaporative liquid 22 and the liquefied gas 24.
The coffee beans 8 are cooled in stages.
即ち、コーヒ豆８が受皿１０内へ流入すると同
時にバルブ２１を自動的に開放し、ポンプ２５に
よりノズル１７ａから適宜量のエチルアルコール
や洋酒等の蒸発性液体２２を噴霧させ、当該液体
２２の蒸発潜熱により、第５図Ｂに示す如く約
200℃以上の温度を有するコーヒ豆の温度を液体
２２の沸点近傍Ｆにまで冷却する。 That is, at the same time that the coffee beans 8 flow into the saucer 10, the valve 21 is automatically opened, and the pump 25 sprays an appropriate amount of evaporative liquid 22 such as ethyl alcohol or Western liquor from the nozzle 17a, and the liquid 22 is evaporated. Due to latent heat, as shown in Figure 5B, approximately
The temperature of coffee beans having a temperature of 200° C. or higher is cooled to F near the boiling point of the liquid 22.
次に、バルブ２１を自動的に閉鎖し、バルブ２
３を自動開放する。バルブ２３を開放すると、冷
媒貯蔵タンク１８から適宜量の液体窒素等の液化
ガス２４が放出され、液化ガス２４自体の有する
寒冷により、コーヒ豆８を前記沸点近傍温度Ｆか
ら75℃〜85℃の温度にまで急冷する。尚、前記蒸
発性液体２２の放出開始から、コーヒ豆８が75℃
〜85℃までに冷される時間が、３〜５分以内であ
ることは勿論である。尚、この場合に於いては、
コーヒ豆８の冷却特性が第５図Ｂの様になり、前
記第２図ロに示した理想冷却特性により近似する
ことになる。 Next, valve 21 is automatically closed, and valve 21 is automatically closed.
Automatically open 3. When the valve 23 is opened, an appropriate amount of liquefied gas 24 such as liquid nitrogen is released from the refrigerant storage tank 18, and the cold of the liquefied gas 24 itself causes the coffee beans 8 to be heated from the temperature near the boiling point F to 75°C to 85°C. Cool rapidly to temperature. Note that from the start of the release of the evaporative liquid 22, the coffee beans 8 are heated to 75°C.
It goes without saying that the time for cooling to ~85°C is within 3 to 5 minutes. In this case,
The cooling characteristic of the coffee beans 8 becomes as shown in FIG. 5B, which is approximated by the ideal cooling characteristic shown in FIG. 2B.
本願第１発明に於いては、窒素ガス等の液化ガ
スを用いることにより、複雑な温度制御を要する
ことなく極く簡単に、コーヒの風味を損なうこと
のより少ない理想的な冷却特性に略沿つて焙煎後
のコーヒ豆を冷却することが出来、冷却中に於け
るコーヒ独特の香りや味の逸散を防止することが
出来る。又、第２発明に於いては、その冷却特性
を理想とする冷却特性へより近づけることが可能
となり、冷却中に於ける風味の喪失を略完全に防
止することが出来る。 In the first invention of the present application, by using a liquefied gas such as nitrogen gas, it is possible to easily achieve ideal cooling characteristics without impairing the flavor of coffee without requiring complicated temperature control. The coffee beans can be cooled after roasting, and the unique aroma and taste of coffee can be prevented from escaping during cooling. Moreover, in the second invention, it is possible to bring the cooling characteristics closer to the ideal cooling characteristics, and it is possible to almost completely prevent loss of flavor during cooling.
又、蒸発性液体２２としてエチルアルコールや
洋酒等を用いた場合には、液体２２自体の有する
味や香りがコーヒ豆８内に浸透することになり、
低品質のコーヒ豆８の場合には人工的な“風味付
け”という面でも効用を発揮するものである。 Furthermore, when ethyl alcohol, Western liquor, or the like is used as the evaporative liquid 22, the taste and aroma of the liquid 22 itself will permeate into the coffee beans 8.
In the case of low-quality coffee beans8, it is also effective in terms of artificial "flavoring."
本願各発明は上述の通り秀れた実用的効用を有
するものである。 As mentioned above, each invention of the present application has excellent practical utility.
第１図は従前のコーヒ豆の焙煎並びにその冷却
装置の断面概要図である。第２図は、従前の冷却
方法による一般的なコーヒ豆の冷却特性曲線と、
風味の保持という観点からした理想的な冷却特性
曲線である。第３図は、本願発明の実施に用いる
焙煎器と冷却器の縦断面概要図であり、第４図は
第３図のイ−イ視断面図である。第５図は、本願
発明によるコーヒ豆の冷却特性曲線を示すもので
ある。
７…焙煎器、８…コーヒ豆、９…冷却器、１０
…回転受皿、１１…散液装置、１２…支持架台、
１３…モータ、１４…排気フアン、１５…ベアリ
ング、１６…主管、１７…ノズル、１８…液化ガ
ス冷媒貯蔵タンク、１９…液体貯蔵タンク、２０
…閉塞板、２１，２３…バルブ、２２…蒸発性液
体、２４…液化ガス、２５…断熱材。
FIG. 1 is a schematic cross-sectional view of a conventional coffee bean roasting and cooling device. Figure 2 shows the cooling characteristic curve of a typical coffee bean using the conventional cooling method.
This is an ideal cooling characteristic curve from the perspective of preserving flavor. FIG. 3 is a schematic vertical cross-sectional view of a roaster and a cooler used for carrying out the present invention, and FIG. 4 is a cross-sectional view taken along line A in FIG. 3. FIG. 5 shows a cooling characteristic curve of coffee beans according to the present invention. 7...Roaster, 8...Coffee beans, 9...Cooler, 10
... rotating saucer, 11... liquid dispersion device, 12... support pedestal,
13... Motor, 14... Exhaust fan, 15... Bearing, 16... Main pipe, 17... Nozzle, 18... Liquefied gas refrigerant storage tank, 19... Liquid storage tank, 20
...Closure plate, 21, 23... Valve, 22... Evaporable liquid, 24... Liquefied gas, 25... Heat insulating material.
Claims (1)
豆８を冷却器９の受皿１０に受入れ、該コーヒ豆
８に液化ガス２４を散布することにより３分〜５
分の間に前記コーヒ豆８の温度を75℃〜85℃まで
急冷することを特徴とする焙煎後のコーヒ豆の冷
却方法。 ２ 略220℃〜230℃の温度で焙煎した後のコーヒ
豆８を冷却器９の受皿１０に受入れ、該コーヒ豆
８に蒸発性液体２２を散布してその温度を蒸発性
液体２２の沸点近傍まで冷却し、引き続きコーヒ
豆８に液化ガス２４を散布して前記沸点近傍から
75℃〜85℃まで冷却すると共に、前記コーヒ豆８
の冷却を蒸発性液体２２の散布開始後３分〜５分
の間に行なうことを特徴とする焙煎後のコーヒ豆
の冷却方法。 ３ 蒸発性液体２２をエチルアルコール又は洋酒
とすると共に、液化ガス２４を液体窒素として成
る特許請求の範囲第２項に記載の焙煎後のコーヒ
豆の冷却方法。[Claims] 1. Coffee beans 8 roasted at a temperature of approximately 220°C to 230°C are received in a saucer 10 of a cooler 9, and liquefied gas 24 is sprayed onto the coffee beans 8 for 3 minutes to 230°C. 5
A method for cooling coffee beans after roasting, characterized in that the temperature of the coffee beans 8 is rapidly cooled to 75°C to 85°C within minutes. 2. Coffee beans 8 roasted at a temperature of about 220°C to 230°C are received in a saucer 10 of a cooler 9, and an evaporative liquid 22 is sprinkled on the coffee beans 8 to adjust the temperature to the boiling point of the evaporative liquid 22. The coffee beans 8 are then cooled to a temperature close to the boiling point by spraying liquefied gas 24 on the coffee beans 8.
While cooling to 75°C to 85°C, the coffee beans 8
A method for cooling coffee beans after roasting, characterized in that the cooling is performed for 3 to 5 minutes after the start of spraying the evaporative liquid 22. 3. The method for cooling roasted coffee beans according to claim 2, wherein the evaporative liquid 22 is ethyl alcohol or Western liquor, and the liquefied gas 24 is liquid nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17592181A JPS5876047A (en) | 1981-11-02 | 1981-11-02 | Cooling method of coffee bean after roasting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17592181A JPS5876047A (en) | 1981-11-02 | 1981-11-02 | Cooling method of coffee bean after roasting |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5876047A JPS5876047A (en) | 1983-05-09 |
| JPH0147131B2 true JPH0147131B2 (en) | 1989-10-12 |
Family
ID=16004571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17592181A Granted JPS5876047A (en) | 1981-11-02 | 1981-11-02 | Cooling method of coffee bean after roasting |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5876047A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907734A (en) * | 2013-01-04 | 2014-07-09 | 史辰雄 | Method for producing aromatic coffee |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108627027A (en) * | 2017-03-20 | 2018-10-09 | 熙凯法人株式会社 | Coffee original beans cooling device |
-
1981
- 1981-11-02 JP JP17592181A patent/JPS5876047A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907734A (en) * | 2013-01-04 | 2014-07-09 | 史辰雄 | Method for producing aromatic coffee |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5876047A (en) | 1983-05-09 |
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