Coffee bean grinder with function of membrane removing and membrane removing and grinding method

A grinding method and coffee bean technology, which can be used in coffee mills, spice mills, household appliances, etc., can solve the problem of not having the effect of separating the bean body from the endoderm

Inactive Publication Date: 2013-02-06
李秉谚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because the endoderm is hidden in the shell of the coffee bean and is a thin film, it is easy to mix in the bean body that is ground into a fine powder and is not easy to be separated separately. Grinder, but it does not have the function of separating the bean body from the endoderm. In other words, the ground coffee powder still has a sour taste after brewing because it contains the endoderm

Method used

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  • Coffee bean grinder with function of membrane removing and membrane removing and grinding method
  • Coffee bean grinder with function of membrane removing and membrane removing and grinding method
  • Coffee bean grinder with function of membrane removing and membrane removing and grinding method

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Embodiment Construction

[0054] In order to explain the present invention more clearly, preferred embodiments are described in detail with the drawings as follows.

[0055] figure 1 versus figure 2 Shown is an appearance diagram of a coffee bean grinder 100 with film peeling function according to a preferred embodiment of the present invention. image 3 To use the grinder 100 to peel off the coffee beans and grind the method flow chart, Figure 4 It is a diagram of the peeling and grinding state of coffee beans. In the following, the composition structure of the grinder 100 is introduced, and the method of use thereof is also described.

[0056] Please cooperate Figure 5 to Figure 7 As shown, the grinder 100 includes a body 10, a fragmentation unit 20, a separation unit 30, a grinding unit 40, a driving unit 50, a three-way pipe 60 and a casing 70, in which:

[0057] The upper part of the body 10 is an inlet 12 for pouring the coffee beans 1 in. A container 14 is recessed below the body 10, and the upper ...

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Abstract

The invention relates to a coffee bean grinder with a function of membrane removing. The coffee bean grinder comprises a body, a fragmenting unit, a separating unit and a grinding unit. The body is provided with a feed inlet and a discharge outlet. The fragmenting unit is located below the feed inlet and right above the grinding unit. A passage is formed between the fragmenting unit and the grinding unit. The separating unit is located between the fragmenting unit and the grinding unit. The fragmenting unit is used for fragmenting coffee beans into multiple bean fragments and multiple pieces of inner germinal membranes. The separating unit is used for generating forced convection to take away the inner germinal membranes from the passage. The grinding unit is used for grinding the bean fragments into fine powder which is discharged from the discharge outlet. When coffee beans are fed in, continuous procedures of fragmenting coffee beans, separating bean fragments and inner germinal membranes and grinding bean fragments falling due to dead weight into fine powder are performed to efficiently finish membrane removing and grinding of coffee beans.

Description

Technical field [0001] The present invention is related to the development of coffee, and more specifically refers to a coffee bean grinder with film peeling function and its method. Background technique [0002] The mellow coffee always attracts people's teeth and cheeks. However, the development of coffee must go through complicated steps including selecting coffee beans, determining the degree of roasting, grinding, water temperature, water injection method, and taste release time control, etc., before a cup of coffee can be extracted. In the case that many external control factors can be controlled (such as roasting time, water temperature setting, etc.), the one that can further affect the taste of coffee is the coffee bean itself. Among them, the tannins in the coffee bean ingredients are refined It turns into a light yellow powder and has the characteristics of being easily melted in water, so the tannins after boiling will decompose into pyrogallic acid, which will make ...

Claims

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Application Information

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IPC IPC(8): A47J42/00A47J42/38
Inventor 李源纮李秉谚
Owner 李秉谚
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