JP2010166868A - Coffee bean having improved taste and flavor, and method for improving raw coffee bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide coffee beans that satisfy required quality as regular coffee even if a low-quality coffee variety is used as a raw material and have improved quality for achieving clear improvement in quality with regard to a high-quality variety raw material, and to provide a method for improving the same. <P>SOLUTION: An aqueous solution of an amino acid, an amino acid salt, or a mixture of both is absorbed in raw coffee beans or pressurized coffee beans before roasting so that the coffee beans contain the amino acid, the amino acid salt, or the mixture of both, and remarkable effects of improved taste and flavor are obtained. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to coffee beans before roasting in which the flavor and flavor of coffee (hereinafter referred to as flavor) are improved, and further to a method for improving green coffee beans for obtaining coffee with excellent flavor.

  Coffee and various coffee beverages (hereinafter collectively referred to as coffee beverages) are obtained by roasting and pulverizing green coffee beans collected from a coffee tree, and using the crushed roasted beans with hot water (hot water) or water, so-called drip, etc. Is a beverage obtained by extracting a coffee component and a beverage obtained by processing the coffee component, and has a unique rich aroma and taste. These coffee drinks are taste drinks that are loved by many people in Japan and around the world.

  By the way, the flavor and flavor of these coffee beverages are greatly affected by the production area and varieties of raw coffee beans (coffee beans) as a raw material. Here, the green coffee beans refer to coffee beans in a so-called raw state (before roasting) obtained by removing pulp and inner skin from the fruit of coffee (coffee cherry). Hereinafter, it may be simply referred to as green beans. There are three varieties of coffee called Arabica, Robusta and Revelica, but about 80% are cultivated worldwide and about 20% are Robusta. Arabica is a high-quality variety with excellent flavor, while Robusta is a poor-flavor variety with a unique unpleasant bitterness and astringency.

  However, since Robusta species is resistant to pests and is inexpensive, various quality improvements such as processing at the raw bean stage or a device for roasting have been attempted. In addition, various quality improvements have been attempted for arabica species to further improve the flavor. For example, a method in which green coffee beans are simply immersed in water for processing (Patent Document 1), a method in which green coffee beans are processed by heating and high-pressure steam (Patent Document 2), and a flavor adjusting substance is carried on the coffee beans. A method of roasting (Patent Document 3) has been reported. In addition, a method (Patent Document 4) in which green coffee beans are impregnated with a sugar solution, steamed with steam, and further vacuum-cooled and dried is reported.

Japanese Patent Laid-Open No. 2003-9767 JP-A-6-303905 JP 2000-50800 A JP 2000-342182 A

  However, none of the above prior arts has a sufficient quality improvement effect, and the Robusta species has not reached the level where it has the same flavor as Arabica. Therefore, Robusta varieties have not yet been widely adopted as raw materials for so-called regular coffee. In addition, the flavor improvement of Arabica has not reached a level where it can be clearly felt. From the above, there is still a problem that an effective flavor improvement is desired.

  Therefore, the object of the present invention is to improve the quality so that the quality required for regular coffee can be satisfied even when low-quality coffee varieties are used as raw materials, and the quality of high-quality varieties can be clearly improved. It is to provide a coffee bean and a method for improving the same.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research. As a result, the coffee beans are allowed to absorb high-pressure coffee beans by absorbing a specific organic compound that can be eaten or consumed under predetermined conditions. The present inventors have found that a remarkable flavor improvement effect can be obtained by performing the pressure treatment, and the present invention has been completed. Furthermore, aiming for an even better flavor and flavor improvement effect, a further invention has been completed in which the two are combined in order to achieve this object.

  That is, according to the first invention of the present invention, the green coffee beans are allowed to absorb an aqueous solution of an amino acid, an amino acid salt, or a mixture of both, thereby converting the amino acid, amino acid salt, or a mixture of both into the coffee green beans. The coffee beans before roasting are provided.

  According to the second invention, the coffee beans are allowed to absorb an amino acid, an amino acid salt or a mixture of both, and an aqueous solution of saccharides, whereby the amino acid, amino acid salt or a mixture of both, and saccharides are converted into the raw coffee beans. It is preferable that the bean is contained, that is, the saccharide is further contained in the first invention.

  According to 3rd invention, the coffee beans before roasting which performed the pressurization process of 50 Mpa-500 Mpa under vacuum for the coffee beans are provided.

  According to 4th invention, the coffee beans before roasting which dipped green coffee beans in water and performed the pressure process of 50 MPa-500 MPa are provided.

  According to 5th invention, according to said 1st invention or 2nd invention, the coffee beans before roasting which carried out the said predetermined | prescribed process are further immersed in a vacuum or water, and 50-500 MPa pressurization. Treated, pre-roasted coffee beans are provided.

  According to the sixth invention, the coffee beans before roasting subjected to the pressure treatment according to the third invention or the fourth invention are allowed to absorb an aqueous solution of an amino acid, an amino acid salt or a mixture of both. The coffee beans before roasting are provided, wherein the coffee beans contain the amino acids, amino acid salts or a mixture of both.

  According to the seventh invention, according to the third invention or the fourth invention, the coffee beans before roasting subjected to the pressure treatment are absorbed with an amino acid, an amino acid salt or a mixture of both, and an aqueous solution of sugars. By making it, the coffee beans before roasting, in which the amino acids, amino acid salts or a mixture of both, and sugars are contained in the coffee beans are provided. That is, it is preferable that the sixth invention further contains a saccharide.

  As an eighth invention of the present invention, there is provided roasted coffee beans obtained by roasting the coffee beans before roasting according to the first to seventh inventions. The coffee roasted beans may be roasted coffee beans before roasting.

  According to the ninth invention, the step of allowing the green coffee beans to absorb the aqueous solution of the amino acid, the amino acid salt or a mixture thereof, or the aqueous solution of the amino acid, the amino acid salt or the mixture of both, and the saccharide; And a method for improving green coffee beans, comprising the step of drying green coffee beans that have absorbed the aqueous solution.

  According to the tenth invention, the green coffee beans are allowed to absorb the aqueous solution of the amino acid, amino acid salt or a mixture thereof, or the aqueous solution of the amino acid, amino acid salt or the mixture of both, and a saccharide, and after the absorption. A step of drying the green coffee beans that have absorbed the aqueous solution, and a step of performing a pressure treatment of 50 MPa to 500 MPa by immersing the green coffee beans after drying in a vacuum or water after the drying. A method for improving green coffee beans is provided.

  According to the eleventh invention, the green coffee beans are immersed in water or under water and subjected to a pressure treatment of 50 MPa to 500 MPa, and the amino acids and amino acid salts are added to the green coffee beans after the pressure treatment. Or a step of absorbing an aqueous solution of a mixture of the two, or an aqueous solution of the amino acid, amino acid salt or a mixture of both, and a saccharide, and a step of drying the green coffee beans that have absorbed the aqueous solution after the absorption. A method for improving green coffee beans is provided.

  According to the present invention, even if a low-quality coffee variety such as Robusta variety is used as a raw material, the required quality as regular coffee can be satisfied, and the effect of improving the flavor and flavor can be obtained. In addition, even for high-quality seed materials, there is an effect that a clear further improvement in quality can be realized.

It is a figure which shows the whole schematic of an example of the pressurization processing apparatus which performs a pressurization process to the green coffee beans of this invention.

  Specific embodiments of the present invention will be described in detail below. In the present invention, there are no particular restrictions on the coffee varieties and brands that can improve the flavor, and Indonesian and other Robusta varieties, Mocha, Brazil, Kilimanjaro and other arabica varieties, Riberica varieties, or Robusta arabica varieties, either Even so, a good flavor improving effect can be obtained. Robusta seeds are particularly preferred from the standpoint that the effect of improving flavor and flavor can be remarkably sensed and the value added.

  In the present invention, the amino acid contained in the green coffee beans is not particularly limited as long as it can be eaten and consumed, and for example, aspartic acid, glutamic acid, lysine, arginine, tyrosine, threonine, cysteine, and the like can be used. In addition, amino acid salts in which some or all of these amino acids are sodium salts can also be suitably used. In addition, hereinafter, when it is referred to as an amino acid without particular notice, a case where a part or all of the amino acid is an amino acid salt is included.

  In the present invention, it is preferable that raw coffee beans contain not only amino acids but also saccharides. The reason is that it is considered to have a favorable effect on the Maillard reaction at the time of roasting related to the flavor of coffee to be described later. The sugars that can be used are not particularly limited, and include monosaccharides such as glucose, mannose, galactose and fructose, disaccharides such as maltose (malt sugar), sucrose (sucrose) and lactose (lactose), and polysaccharides such as starch. Can be used. Monosaccharides and disaccharides are preferred in terms of good absorbability into green coffee beans.

  The amount of amino acids and sugars contained in the green coffee beans is preferably 1 mg to 200 mg per 1 g of green beans. This is because if it is in this range, a real feeling of flavor improvement can be obtained, and a negative influence due to excessive content is not recognized. As a matter of course, the amount to be contained is adjusted in accordance with quality fluctuations due to differences in the varieties, brands, harvest time, etc. of raw coffee beans.

  Amino acids or amino acids and sugars are absorbed in green coffee beans as an aqueous solution thereof, and the amino acids or amino acids and sugars are contained in green coffee beans. The absorption method is preferably performed by immersing in the aqueous solution having a concentration of 0.01 mol / L or more and 1 mol / L or less. This is because if the concentration is within this range, it is easy to control in terms of containing the amount of amino acid effective for improving the flavor and flavor in the green coffee beans. 0.1 mol / L or more and 0.5 mol / L or less are more preferable. Depending on the type of amino acid or saccharide, the saturation solubility in water may be less than 1 mol / L, but the upper limit in that case may be the saturation solubility concentration. When amino acids and saccharides are contained, a mixed aqueous solution of amino acids and saccharides may be prepared, and the mixed aqueous solution may be absorbed into green beans, or an aqueous amino acid solution and an aqueous solution of saccharides may be separately prepared and absorbed sequentially. Good. It is preferable to use the mixed aqueous solution in that the process can be simplified.

  The term “immersion” as used herein refers to immersion in a liquid, but in the present invention, not only when all green coffee beans are completely immersed in an aqueous solution of amino acids and the like, but also a part of the green beans are in contact with the aqueous solution. It also means that This is because not only when the amino acid aqueous solution is absorbed simply by standing, but also the green beans may be absorbed while performing the mixing operation of the green beans with the aqueous solution such as stirring or shaking. In addition, although it is desirable for the amount of absorption of this aqueous solution to a green bean to be uniform, if the flavor is improved as the whole processed green bean, it may be non-uniform | heterogenous. Therefore, if the flavor is improved as a whole of the processed green beans, the method of adding the amino acids and the like to the green beans is not limited to immersion in the aqueous solution, but a method of spraying or applying the aqueous solution to the green beans. It may be adopted.

  From the viewpoint of efficiently absorbing an amino acid or an aqueous solution of an amino acid and a saccharide into a green bean, it is preferable to immerse the green bean in the aqueous solution. At this time, the concentration and absorption amount of the aqueous solution are controlled by the amount of amino acids or amino acids and sugars to be contained in the green beans. The temperature of each aqueous solution absorbed by green coffee beans is not particularly limited as long as it is higher than the freezing point and lower than the boiling point, but is preferably about 10 ° C. or higher and 60 ° C. or lower in terms of practical use. In view of economy, a temperature around room temperature that does not require heat treatment or the like is particularly preferable. The soaking time of green beans in the aqueous solution varies depending on the above-mentioned conditions such as coffee varieties, desired content of amino acids, etc., aqueous solution concentration and temperature, and is adjusted between 10 minutes and 5 hours. .

  The amount of amino acid or amino acid and saccharide aqueous solution absorbed into the green beans varies depending on various conditions as described above, but naturally, the green beans cannot absorb the aqueous solution without limitation, and at most, the raw beans It is considered to be up to the same amount as beans. Therefore, under practical conditions, it is preferable to absorb until the weight of the green coffee beans after absorption of the aqueous solution of amino acids or amino acids and sugars becomes 110 to 200% of the weight of the green coffee beans before absorption. In view of drying time after absorption of the aqueous solution, it is more preferably 150% or less.

  In addition, after absorbing an amino acid or an aqueous solution of amino acids and saccharides, the processed coffee beans may be roasted without any other treatment, but in order to obtain the best flavor, the coffee beans are dried before roasting. It is preferable to make it. The degree of drying is more preferably 100 to 120% of the weight of the green coffee beans before absorption of the aqueous solution. The drying method is not particularly limited, and may be any one of heat drying, which is usually applied to green coffee beans after washing with water, hot (hot) air drying, or natural drying such as air drying.

  The reason why the coffee beans of the present invention containing amino acids or amino acids and sugars in green coffee beans has a remarkable effect of providing a flavorful coffee beverage is considered as follows. It is well known that the unique rich flavor of coffee beverages can be obtained by roasting green coffee beans. The components of taste and fragrance produced by this roasting are thought to be due to the reaction product produced by the Maillard reaction, and the whole volume has not been fully elucidated. It is almost clear that saccharides are involved. Therefore, although the whole effect of the flavor improvement effect of the present invention is unknown, it is considered that amino acids and the like contained in green beans have a good effect in the Maillard reaction during roasting.

  The Maillard reaction is known to consist of a large number of elementary reactions, and the difference in flavor between the low-quality varieties and the high-quality varieties is due to the difference in Maillard reactions, or the so-called unpleasantness contained in the low-quality varieties. Whether it is due to ingredients is not clearly elucidated. Probably due to both, the treatment of adding the amino acids or amino acids and saccharides of the present invention to green beans in a green bean is performed by supplementing the green beans with compounds related to the Maillard reaction, thereby improving the Maillard reaction that contributes to the improvement of flavor. It is thought to promote. Therefore, it is considered that not only low-quality varieties of coffee but also high-quality varieties of coffee are effective in improving the flavor.

  Another invention of the present invention for improving the flavor of coffee beverages is a pressure treatment of green coffee beans and a pressure-treated coffee bean obtained thereby. This invention is completed paying attention to removal of the unpleasant component contained in the above-mentioned green coffee beans. Hereinafter, a specific method of the pressure treatment will be described in detail.

  First, an appropriate amount of green coffee beans is placed in a container or bag made of a material that can transmit external pressure to the internal substance. Examples of these containers or bags include so-called plastic bags or plastic bags made of polyethylene or polyvinyl chloride. Hereinafter, a plastic bag will be described as an example, but the container or bag is not limited to a plastic bag.

  In the first method of pressure treatment, green coffee beans are enclosed in a plastic bag and the bag is evacuated. That is, it is the same state as when tea or coffee powder is vacuum packed. In this way, after the green coffee beans are vacuum packed, a predetermined pressure is applied (pressurized). Although there is no restriction | limiting in particular if the said pressurization method can provide the predetermined pressure of this invention to green beans, For example, it pressurizes by the method like FIG.

  A plastic bag in which green coffee beans are vacuum-packed is placed in a pressurized container 2 of the pressure treatment apparatus 1 shown in FIG. 1, and water as a pressure medium is filled in the pressurized container 2. Water is circulated from the circulating water supply device 3 for temperature control to the jacket of the pressurization vessel 2, and a pressure of 50 MPa to 500 MPa is applied by the pressurizer 4 while controlling the temperature rise by the pressurization process. 2 is maintained at the pressure. A pressurization time of several minutes to one hour is sufficient. The temperature at the time of pressurization is preferably higher than 0 ° C., more preferably 10 ° C. or higher, in terms of removing unpleasant components. Moreover, 60 degrees C or less is preferable at the point with few alterations of green coffee beans, and 50 degrees C or less is more preferable. After returning the pressure of the green coffee beans to the atmospheric pressure and taking out the pressure-treated coffee beans, a normal roasting process may be performed. In addition, you may wash with water before roasting if necessary.

In the second method of pressure treatment, after putting green beans and an appropriate amount of water in a plastic bag, the air is discharged and sealed so that no air remains in the plastic bag. The amount of water coexisting with green beans is preferably 0.5 to 10 times the amount of green beans in terms of efficiently eluting unpleasant bitterness and astringency components in green beans into the water. The processing after the sealing is the same as in the case of the vacuum pack.
In addition, after the pressure treatment, after removing water considered to have dissolved unpleasant components, it may be roasted as it is, or the treated coffee beans are washed, dried, or washed and dried before being roasted. You can roast. The drying may be performed in the same manner as in the case of drying after the treatment with the amino acid or amino acid and saccharide aqueous solution.

  The reason why the flavor is improved by the pressure treatment is considered to be because the unpleasant bitterness and astringency components contained in the green coffee beans are leached and removed from the green beans as described above. However, analysis of the water after the pressurization treatment, in which the unpleasant component is believed to have been dissolved, has not been performed until the unpleasant component is identified.

  Another invention of the present invention is a method of combining the above-mentioned treatment of allowing the green coffee beans to absorb the amino acid or the aqueous solution of amino acids and saccharides and containing the ingredients in the green beans and the pressure treatment. The combination of adding a component effective for improving the flavor and removing an unpleasant component harmful to the flavor is combined. Therefore, whichever of these processes may be performed first. In addition, when the process which contains an amino acid or an amino acid, and saccharides to green beans was performed previously, after the said process, you may perform a pressure process after making it dry by the said method, and pressurize a process without drying. You may go. When the pressure treatment is performed without drying, it is preferable to dry after the pressure treatment.

  What is necessary is just to process according to a conventional method about the processing process after roasting about the above-mentioned containing process of flavor improvement components, such as an amino acid, a pressurization process, or the coffee beans which performed these both processes.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to the examples.

1. Experimental example 1
(1) Sodium glutamate aqueous solution treatment In a 1L glass bottle with a plastic lid, 100 g of Java Robusta WIP green beans and 50 mL of 0.2 mol / L sodium glutamate aqueous solution are added and shaken well until all the green beans are wet with the sodium glutamate aqueous solution. And then left to stand. Thereafter, shaking and standing were repeated every 10 minutes for 3 hours. As a result, almost the entire amount of the sodium glutamate aqueous solution was absorbed by the green beans and swelled, and the weight of the green beans became 149.9 g. Thereafter, it was air-dried at room temperature for 65 hours, and when the green bean weight reached 107.5 g, it was sealed and stored in a cool dark place.

(2) Content measurement of sodium glutamate About 10 g of green beans after the treatment with the aqueous solution of sodium glutamate and air drying were pulverized with a coffee mill, 1.0 g was accurately weighed and put into a 10 mL graduated centrifuge tube, and purified water. 4 mL was added and mixed well, and the mixture was further stirred with a vortex mixer. Next, the centrifuge tube was immersed in a warm bath at about 90 ° C. and allowed to stand for 30 minutes with occasional mixing. After cooling to room temperature, the mixture was centrifuged at 3000 rpm for 10 minutes, and 500 μL of the supernatant was collected and placed in a 1.5 mL lidded sample tube. After the _{TSP-d 4} fold aqueous 50μL adjusted to 11.6 mmol / L as an internal standard substance was stirred for 3 seconds with a vortex mixer in addition to the sample tube, put the whole amount NMR measuring tube, NMR apparatus Avance 600 of 600MHz NMR spectra were measured by NOESY method using (Bruker Biospin, Rheinsettten, Germany). As a result, 14.0 mg / g of sodium glutamate, which is not detected in the raw beans before the treatment with the aqueous solution of sodium glutamate, is detected in the raw beans after the treatment (14.0 mg of sodium glutamate per 1 g of the raw beans), and the amount of sodium glutamate is detected. It was shown to be contained in green beans.

(3) Evaluation of flavor improvement effect About raw beans before treatment with sodium glutamate aqueous solution and treated raw beans that have been air-dried and stored in a cool dark place after the treatment, 30 g of each is roasted to obtain about 24 g of full city roasted beans. It was. 10 g of the mixture was pulverized with a coffee mill and extracted with 100 mL of hot water, and the flavors of both were compared in terms of bitterness and aroma. Evaluation was performed by sensory evaluation by five general subjects. If untreated green beans are used, the bitterness and aroma are both 3 points. If you feel that the flavor has been improved, give it a high score. If you feel the flavor is inferior, give it a low score. Evaluation was based on 5 points. The results are shown in Table 1. As shown in Table 1, almost all subjects evaluated that bitterness and aroma were improved.

2. Experimental example 2
(1) Treatment with sodium glutamate and aqueous sucrose solution In a 1 L glass bottle with a plastic lid, 100 g of Java Robusta WIP green beans, and an aqueous solution mixture of the compounds prepared at a concentration of 0.2 mol / L of sodium glutamate and sucrose, respectively. 50 mL was added, and the mixture was shaken well until all the green beans were wet with the mixture aqueous solution, and then allowed to stand. Thereafter, shaking and standing were repeated every 10 minutes for 3.5 hours. As a result, almost the entire amount of the aqueous mixture was absorbed and swelled by the green beans, and the weight of the green beans became 150.0 g. Thereafter, it was air-dried at room temperature for 65 hours, and when the green beans weight reached 108.3 g, it was sealed and stored in a cool dark place.

(2) Measurement of sodium glutamate and sucrose content NMR measurement was performed in the same manner as in Experimental Example 1 to determine the content of each compound. As a result, the untreated green beans were sodium glutamate 0.0 mg / g and sucrose 39.5 mg / g, while the treated green beans were sodium glutamate 10.7 mg / g and sucrose 52.8 mg / g. It was shown that 10.7 mg / g and 13.3 mg / g were contained in green beans by the treatment, respectively.

(3) Evaluation of flavor improvement effect In the same manner as in Experimental Example 1, flavor was evaluated for green beans before and after treatment. The results are shown in Table 2. As shown in Table 2, almost all subjects evaluated that bitterness and aroma were improved.

3. Experimental example 3
(1) Pressure treatment of green coffee beans under vacuum 3 g of Java Robusta WIP green beans are placed in a commercially available plastic bag for food storage that can be sealed and vacuumed, and the inside of the plastic bag is evacuated and heat sealed. In a vacuum packed state. A plurality of the vacuum packed states were prepared. These vacuum-packed polybags were placed in a pressurized container 2 of the pressurizing apparatus 1 shown in FIG. 1, and water as a pressure medium was filled in the pressurized container 2. Water is circulated from the circulating water supply device 3 for temperature control to the jacket of the pressurized container 2, and a predetermined pressure is applied by the pressurizer 4 while controlling the temperature to about 23 ° C. The pressure was maintained. The experiment was conducted under two conditions of 150 MPa and 500 MPa as the pressure conditions to be applied, and two conditions of 10 minutes and 60 minutes as the pressurization (pressure application) time.

(2) Pressurization treatment in the presence of green coffee beans and water Place 3 g of Java Robusta WIP beans and 9 g of water in a plastic bag for food preservation, and heat after discharging air so that no air remains in the plastic bag. Sealed and sealed. A plurality of the processed products were prepared. These sealed plastic bags were subjected to pressure treatment under the same method and conditions as the pressure treatment under vacuum.

(3) Evaluation of flavor improvement effect In the pressure treatment in the vacuum and in the coexistence with water, the flavor improvement effect was obtained for a total of 8 samples, respectively, at pressure level 2 level and pressure time 2 level. Evaluated. Further, as a comparative experimental example, coffee beans were also evaluated in the same manner by applying 3 g of the same green beans together with 9 g of water without applying pressure (under atmospheric pressure) for 60 minutes at 23 ° C. After the pressurization and coexistence treatment with water, the water adhering to the coffee bean surface was wiped off with paper and allowed to dry naturally for about 1 day. After natural drying, the nine samples were roasted in the same manner as in Experimental Example 1 to obtain full city roasted beans. 10 g of each roasted bean of each sample was pulverized with a coffee mill and extracted with 200 mL of hot water, and the flavors of both were comprehensively compared. Evaluation was performed by sensory evaluation by eight general subjects. If the flavor of the coffee beans of the comparative experimental example is 3 points, give a high score if you feel that the flavor has been improved, and conversely if you feel that the flavor is inferior, give a low score. Evaluation was based on 5 points. The results are shown in Table 3. As shown in Table 3, almost all subjects evaluated that the flavor was improved. In the pressure treatment in the presence of water, the average score was particularly high under either pressure condition and under a pressure condition of 400 MPa under vacuum. In addition, the difference by pressurization time was hardly recognized.

  Robusta varieties for regular coffee that are resistant to pests and are inexpensive but cannot be used as regular coffee due to their poor quality, and have been used only as instant coffee or as an inexpensive regular coffee extender. Can be used as a raw material. Similarly, it can be applied to low-quality Reberica species.

DESCRIPTION OF SYMBOLS 1 Pressurization processing apparatus 2 Pressurization container 3 Circulating water supply apparatus 4 Pressurizer 5 Pressure indicator

Claims (11)

  Coffee beans before roasting, wherein the green coffee beans are made to contain the amino acid, amino acid salt or a mixture of both by absorbing an aqueous solution of amino acids, amino acid salts or a mixture thereof.   Roasting coffee raw beans containing the amino acids, amino acid salts or a mixture of both, and sugars in the coffee beans by absorbing the aqueous solution of amino acids, amino acid salts or both, and sugars. Previous coffee beans.   Coffee beans before roasting, wherein the green coffee beans are subjected to a pressure treatment of 50 MPa to 500 MPa under vacuum.   Coffee beans before roasting, in which green coffee beans coexist with water and subjected to a pressure treatment of 50 MPa to 500 MPa.   A coffee bean before roasting, wherein the coffee bean before roasting according to claim 1 or 2 is further subjected to a pressure treatment of 50 MPa to 500 MPa under vacuum or in the presence of water.   The coffee beans before roasting subjected to the pressure treatment according to claim 3 or 4 are absorbed with an aqueous solution of an amino acid, an amino acid salt, or a mixture of both, thereby the amino acid, the amino acid salt, or both. Coffee beans before roasting, wherein the coffee beans contain a mixture.   The amino acid, the amino acid salt, or the amino acid salt or the mixture of both, and the sugar bean before the roasted coffee beans subjected to the pressure treatment according to any one of claims 3 and 4 are absorbed. A coffee bean before roasting, wherein the coffee beans contain a mixture of the two and a saccharide.   Roasted coffee beans obtained by roasting the coffee beans before roasting according to any one of claims 1 to 7. A step of absorbing green coffee beans with an aqueous solution of the amino acid, amino acid salt or a mixture thereof, or an aqueous solution of the amino acid, amino acid salt or a mixture thereof and a saccharide;
After the absorption, drying the green coffee beans that have absorbed the aqueous solution,
How to improve green coffee beans. A step of absorbing green coffee beans with an aqueous solution of the amino acid, amino acid salt or a mixture thereof, or an aqueous solution of the amino acid, amino acid salt or a mixture of both, and a saccharide;
After the absorption, drying the green coffee beans that have absorbed the aqueous solution;
After the drying, the dried coffee beans are subjected to a pressure treatment of 50 MPa to 500 MPa under vacuum or in the presence of water.
How to improve green coffee beans. A process of applying pressure treatment of 50 MPa to 500 MPa under vacuum or coexistence with water,
A step of absorbing the green coffee beans after the pressure treatment with an aqueous solution of the amino acid, amino acid salt or a mixture thereof, or an aqueous solution of the amino acid, amino acid salt or a mixture of both, and a saccharide;
After the absorption, drying the green coffee beans that have absorbed the aqueous solution,
How to improve green coffee beans.

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