CN1066920C - Process for roasting coffee beans with steam - Google Patents
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- CN1066920C CN1066920C CN94195062A CN94195062A CN1066920C CN 1066920 C CN1066920 C CN 1066920C CN 94195062 A CN94195062 A CN 94195062A CN 94195062 A CN94195062 A CN 94195062A CN 1066920 C CN1066920 C CN 1066920C
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Abstract
The present invention relates to an improved technological process for upgrading the quality of baked coffee beans, which comprises the steps that a, green coffee beans are baked in steam for 50 to 300 seconds at a temperature of 251 to 400 DEG C and pressure of 6.5 to 20.0 bar G; b, then, the coffee beans baked in step a are finally baked for 60 to 800 seconds at a temperature of 251 to 400 DEG C basically under the condition of the atmospheric pressure.
Description
Invention field
The coffee product that the present invention relates to an improved roasting coffee beans method and baked.
Background of invention
In the production process of baking and ground coffee or soluble coffee, the baking of coffee bean is one of important step of decision coffee quality.
Now, considering to use some devices to come roasting coffee beans with hot-air, combustion gas, far infrared or microwave.
It is said that the smell and the flavour of coffee are produced by the Maillard reaction, this is a kind of reaction between the materials such as carbohydrate contained in the coffee bean, the protein that contains terminal amino group, amino acid, and the character of coffee becomes with contained carbohydrate, protein and/or amino acid composition and content.
Propose: pressurization use superheated steam roasting coffee beans just can promote the hydrolysis of coffee bean, increases the quality (seeing Japanese publication publication No.2563471/1989) of fragrance and the flavour thereby the improvement baking beans of coffee.Yet, though improved quality with the superheated steam baking; For example reduced the disagreeable smell of rudimentary beans (routine Robusta coffee) and increased the pleasant smell of senior beans (routine Arabicas coffee), but can make coffee very sour.
Too Suan coffee does not generally get consumer reception.Therefore, development is a kind of can suppress that coffee tart flavour increases and the method that improves its pleasant smell is crucial.
The method of describing in Japanese publication publication No.256347/1989 does not address the above problem.Thereby the method fails to make full use of the value of vapor baking.
US-A-3640 726 discloses a kind of method of producing the robusta coffee that improves fragrance, and it is under given conditions respectively through vapor baking, and back baking robusta coffee beans after this, is used for the baking and the coffee admixture of milling.
US-A-4 540 591 discloses the method for a kind of decatize, baking and blending robusta coffee beans.Fresh coffee beans at first contacts with steam under pressure in container.Container is found time under 1psig to 5psig pressure continuously.Then, the robusta coffee beans that decatize is crossed can or earlier dry then baking, perhaps direct baking.Preferably in bubble bed or with steam under pressure, toast, thereby can make roasting that bad, burned part displays.The robusta coffee of this roasting mistake and then with the arabica blending of at least a roasting mistake.
EP-A-0425 824 discloses a kind of improvement robusta coffee method for quality, this method comprises makes raw material robusta coffee beans stand steam treatment, making the water content in this coffee bean is about 30～45%, treatment conditions are about 135～140 ℃ of temperature, about 3 crust of steam pressure are to 4 crust, about 60 minutes to 120 minutes of processing time.After this steam treatment, handle and toast this coffee bean according to a conventional method.
US-A-3 106 470 discloses a kind of method of toasting full fresh coffee beans, comprises preheating coffee bean substantially under atmospheric pressure, roasting coffee beans with steam and this coffee bean of back heating substantially under atmospheric pressure under pressurized conditions.
The way of head it off
Present inventors have found a method, and it comprises that this has reduced the tart flavour that produces during described pressurization baking with steam short term pressure baking coffee (prebake conditions), subsequently in normal pressure or the method for baking coffee under the high pressure slightly.This discovery makes inventors finish existing invention.
The present invention relates to a kind of method of improved baking fresh coffee beans, it comprises:
A) use the vapor baking fresh coffee beans; Time is 50 to 300 seconds, preferably 50 to 180 seconds; Vapor (steam) temperature is 251 to 400 ℃, preferably 251 to 300 ℃; Pressure is 6.5 to 20.0 crust G, preferably 6.5 to 13.0 clings to G, then
B) finally use vapor baking through (a) coffee bean in step, time range is 60 to 800 seconds; Vapor (steam) temperature is 251 to 400 ℃; Pressure is substantially atmospheric pressure, preferably 0 to 0.9 crust G.
The accompanying drawing summary
Fig. 1 implements optimum device flow chart of the present invention.
Detailed description of the present invention
Coffee bean packed into, and to be installed in rotatable cooking in the pressurized canister indoor and it is inside flowed. Steam The nozzle hole of vapour through inserting baking vessel is blown into the coffee bean that is rotating, and pressurizes pre-roasting coffee bean for a moment Youngster.
When the temperature of indoor coffee bean reached predetermined temperature, stop supplies steam made the steaming in the pressurized canister Vapour is discharged until it reaches an atmospheric pressure. Then, supply again steam, final baking atmospheric pressure or Slightly carry out under the high pressure. Subsequently, when the temperature of coffee bean in the baking vessel reaches predetermined temperature, steam Supply stops, and baking finishes simultaneously.
Baking condition is as shown in table 1:
Table 1
Prebake conditions
Preferable range finally toast pressure (crust G) 6.5～20.0 (6.5～13.0) 0～0.9 supply vapor (steam) temperature (℃) 251～400 (251～300), 251～400 stoving times (second), 50～300 (50～180) 60～800
Baking is to finish with device shown in Figure 1 among the present invention, and vapor supplied is preferably overheated.The figure representative is as follows among the figure:
(1) coffee bean charging valve
(2) coffee bean loading hopper
(3) baking vessel
(4) pressurized canister
(5) steam supply valve
(6) pressure-reducing valve
Green coffee comprises, for example, and robusta coffee (Robusta coffee), arabica or Brazil Coffee.
Before the final baking of step (b), step (a) baking can be stopped by decompression (release pressure).
Preferred embodiment example: two step vapor baking examples 1:
Make Indonesia's beans EK-1 (robusta coffee) stand two step vapor bakings with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Indonesia beans EK-1 enter baking vessel (3) from loading hopper (2).With pressure is 8.5 crust G (gauge pressure), and temperature is the pre-baked raw material of 270 ℃ superheated steam 2.5 minutes, after this, closes inlet valve (5), the stop supplies superheated steam.
Open pressure-reducing valve (6), allow pressure in the baking vessel (3) discharge after, open inlet valve (5) again.Last baking is to be 0.5 crust G with pressure, and temperature is that 270 ℃ superheated steam is kept and finished in 1.3 minutes, obtains 0.85 kilogram of coffee bean of baking.Example 2:
Make Brazilian beans with apparatus for baking shown in Figure 1
#4/5 (Arabic (Arabica) coffee) stands two step vapor bakings.
Open coffee bean charging valve (1), 1.0 kilograms of Brazilian beans
#4/5 enters baking vessel (3) from loading hopper (2).With pressure is 10.0 crust G, and temperature is the pre-baked raw material of 280 ℃ superheated steam 2.5 minutes, after this closes inlet valve (5), the stop supplies superheated steam.
Opening pressure-reducing valve (6), baking vessel (3) internal pressure is opened inlet valve (5) after discharging again.Last baking is to be 0.5 crust G with pressure, and temperature is that 280 ℃ superheated steam is kept and finished in 1.3 minutes, obtains 0.85 kilogram of coffee bean of baking.Example 3:
Make Colombia's beans (arabica) stand two step vapor bakings with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Colombia's beans enter baking vessel (3) from loading hopper (2).With pressure is 13.0 crust G, and temperature is the pre-baked raw material of 285 ℃ superheated steam 2.5 minutes, after this closes inlet valve (5), the stop supplies superheated steam.
Opening pressure-reducing valve (6), baking vessel (3) internal pressure is opened inlet valve (5) after discharging again.Last baking is to be 0.5 crust G with pressure, and temperature is that 285 ℃ superheated steam is kept and finished in 1.5 minutes, obtains 0.85 kilogram of coffee bean of baking.Example 4:
Make Indonesia's beans EK-1 (robusta coffee) stand the pressurization baking of two steps with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Indonesia beans EK-1 enter baking vessel (3) from loading hopper (2).With pressure is 8.5 crust G, and temperature is the pre-baked raw material of 270 ℃ superheated steam 2.8 minutes, after this closes inlet valve (5), the stop supplies superheated steam.
Opening pressure-reducing valve (6), baking vessel (3) internal pressure is opened inlet valve (5) after discharging again.Last baking is to be 0.5 crust G with pressure, and temperature is that 270 ℃ superheated steam is kept and finished in 1.5 minutes, obtains 0.85 kilogram of coffee bean of baking.Example 5:
Make Colombia's beans (arabica) stand two step vapor bakings with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Colombia's beans enter baking vessel (3) from loading hopper (2).With pressure is 8.5 crust G, and temperature is that 290 ℃ superheated steam was baked 1.2 minutes in advance, after this, closes inlet valve (5), the stop supplies superheated steam.
Opening pressure-reducing valve (6), baking vessel (3) internal pressure is opened inlet valve (5) after discharging again.Last baking is to be 0.5 crust G with pressure, and temperature is that 290 ℃ superheated steam is kept and finished in 4.0 minutes, obtains 0.85 kilogram of coffee bean of baking.Contrast: conventional baking collation process A:
1.0 kilograms of Indonesia beans EK-1 (robusta coffee) are added to by what Euji Royal company made half open wide in the rotating room of coffee baking machine (Euji Royal R-101 type) of (bench-top) and go, with propane combustion gas baking 15 minutes, obtain 0.85 kilogram of coffee bean of baking.Collation process B:
With 1.0 kilograms of Brazilian beans
#4/5 (Arabica coffee) is added in the rotating room of partly opening wide coffee baking machine (Euji Royal R-101 type) that is made by Euji Royal company and goes, and with propane combustion gas baking 15 minutes, obtains 0.85 kilogram of coffee bean of baking.Collation process C:
1.0 kilograms of Colombia's beans (arabica) are added in the rotating room of the half coffee baking machine of making by Euji Royal company (Euji Royal R-101 type) that opens wide and go,, obtain 0.85 kilogram of coffee bean of baking with propane combustion gas baking 15 minutes.Collation process D:
1.0 kilograms of Indonesia beans EK-1 (robusta coffee) are added in the rotating room of the half coffee baking machine of making by Euji Royal company (Euji Royal R-101 type) that opens wide and go, with propane combustion gas baking 15 minutes, obtain 0.85 kilogram of coffee bean of baking.Contrast: a step vapor baking collation process E:
Make Indonesia's beans EK-1 (robusta coffee) stand a step vapor baking with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Indonesia beans EK-1 enter baking vessel (3) from loading hopper (2).With pressure is 3.5 crust G, and temperature is that 250 ℃ superheated steam toasted raw material 3.0 minutes, after this, closes inlet valve (5), the stop supplies superheated steam.
Open pressure-reducing valve (6), baking vessel (3) internal pressure discharges, and gets 0.85 kilogram of coffee bean of baking.Collation process F:
Make Brazilian beans with apparatus for baking shown in Figure 1
#4/5 (Arabica coffee) stands a step vapor baking.
Open the coffee bean charging valve, 1.0 kilograms of Brazilian beans
#4/5 enters baking vessel (3) from loading hopper (2).With pressure is 3.5 crust G, and temperature is that 250 ℃ superheated steam toasted raw material 3.0 minutes, after this, closes inlet valve (5), the stop supplies superheated steam.
Open pressure-reducing valve (6), baking vessel (3) internal pressure discharges, and gets 0.85 kilogram of coffee bean of baking.Collation process G:
Make Colombia's beans (arabica) stand a step vapor baking with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Colombia's beans enter baking vessel (3) from loading hopper (2).With pressure is 3.5 crust G, and temperature is that 250 ℃ superheated steam toasted raw material 2.3 minutes, after this, closes inlet valve (5), the stop supplies superheated steam.
Open pressure-reducing valve (6), baking vessel (3) internal pressure discharges, and obtains 0.85 kilogram of coffee bean of baking.Collation process H:
Make Indonesia's beans EK-1 (robusta coffee) stand vapor baking with apparatus for baking shown in Figure 1, then, baking method finally toasts with hot gas routinely.
Open coffee bean charging valve (1), 1.0 kilograms of Indonesia beans EK-1 enter baking vessel (3) from loading hopper (2).With pressure is 8.5 crust G, and temperature is 270 ℃ a superheated steam prebake conditions raw material 2.8 minutes, the preliminary drying baked bean.The half coffee baking machine made from Euji Royal company (Euji Royal R-101 type) that opens wide finally toasts those preliminary drying baked bean again, and stoving time is 8.5 minutes, gets 0.85 kilogram of coffee bean of baking.The no steam of this final baking.The collation process I:
Make Colombia's beans (arabica) stand a step vapor baking with apparatus for baking shown in Figure 1.
Open coffee bean charging valve (1), 1.0 kilograms of Colombia's beans enter baking vessel (3) from loading hopper (2).With pressure is 8.5 crust G, and temperature is that 290 ℃ superheated steam toasted raw material 4.8 minutes, after this, closes inlet valve (5), the stop supplies superheated steam.
Open pressure-reducing valve (6), baking vessel (3) internal pressure discharges, and obtains 0.85 kilogram of coffee bean of baking.
The coffee bean of baking relatively
Grind the coffee bean that gained was baked with conventional method, extraction 10 gram ground coffees on the funnel of filter paper are being housed with 175 gram boiling water.Estimate extract, obtain following result.Estimate the method for smell and flavour
The quality of extract is estimated by our evaluation method by 7 members of expert group.The scoring of the coffee bean that conventional baking obtains places zero (0), and the coffee bean that coffee bean that obtains with superheated steam and the pressurization baking of two steps obtain is by following five grade evaluations:
Grade evaluation
-2 is very weak
-1 slightly a little less than
0 can compare
+ 1 is strong slightly
The method of+2 very strong definite extraction efficiencies
Grind and add 170 gram boiling water in the container of the coffee bean of baking containing 10 grams.Then, the ground coffee that under agitation will place the interior temperature of bath to be controlled at 95 ℃ container extracts, and after this, weight is removed by the weight of ground coffee (10 gram), and the numerical value that obtains is used for determining extraction efficiency.For the routine baking, this value is used to represent extraction efficiency 100.One step vapor baking and two goes on foot the extraction efficiency of pressurization baking, by recently determining of the above-mentioned numerical value that obtains with two kinds of bakings and conventional this value of toasting.One cover analytical method
(1) the volatile flavor compound determines
2-methyl isoborneol (MIB) is pressed list of references (1) and is measured.Pyrazine, E-2-nonenyl aldehyde (E-2-Nonenal) and E, E-2, (E, E-2 4-Decadienal) measure with gas chromatography-mass spectrum after by list of references (2) distillation/extraction simultaneously (SDE) separating volatile material the 4-decadienal.
List of references:
(1) Bai De-Wei Gela, H.; Huo Siqieer, W.; Wei Tesisamu,
O.G.; With GC-MS to the different ice of 2-methyl in the roasted coffee
Sheet quantitatively." (15e section Roc covers special Gloriane Perrier ", 1993,
ASIC, Paris, P.537ff (1993).
(2) rich Mansfield moral, J.; Bai De-Wei Gela, H.; Ba Erreer,
H.; Huo Siqieer, W.; Wei Tesisamu, O.G.; Green coffee
The sign of middle unsaturated aldehyde." 15
eSection's Roc covers special Gloriane Perrier,
1993 ", ASIC, Paris, P.55ff (1993).
(2) pH and titrable acidity (TA)
PH and titrable acidity are added in the beverage of making in the 7.00 gram ground coffees at the distilled water by 130 milliliters of boilings and measure.Mixture is deposited separately and was put in order in 5 minutes.After being cooled to room temperature, replenish distilled water to 137 restraining accurately.Filter beverages is also measured pH at 20 ℃.25 milliliters of filtrates are used for TA and also dilute with 25 ml waters.Acidity is with 0.1n NaOH titration to terminal 6.0.
Calculate:
(3) color of coffee is by grinding coffee and usefulness U.S.No.50 sieve and the riddle branch that toasted and determining.Be collected by U.S.No.50 and the part that is retained on the dish, being placed on diameter is 1 inch, and the degree of depth is in the container of inch, with the compacting under 1200 pounds of pressure per square inch of the compactor of 1 inch.The coffee of compacting is placed on below the Electro-Optical Sensor Set of colour measurement instrument, Standard Colors plate and coffee are represented color unit on the setting dial for this reason in the difference of 595m μ place reverberation.When being placed on the coffee of slight baking below the sniffer, reflection of light can the force rate standard more greatly, pointer is to moving than high scale.
The colour measurement instrument is the 610 type photoelectric reflection instruments with y10-Y type sniffer that photoelectricity company makes.Used Standard Colors plate is the ceramic wafer of a brown accent.Represent 100% reflection with magnesia, this Standard colour board presents following reflectivity curve.
Reflection
Wavelength m μ reflection percentage %
580 14.0
600 17.0
620 21.4
650 26.0
700 24.3
Table 2
Smell/flavour evaluation result
Conventional two step of vapor baking, one step of baking vapor baking
(collation process A) (collation process E) (example 1) coffee bean Indonesia beans EK-1 Indonesia beans EK-1 Indonesia beans EK-1 extraction efficiency 100 115 116 smell cereal flavors 0-1-2 ensilages 0 0+1 fragrant nutty 0-1+1 flavour of distinguishing the flavor of
Acid 0+2+1
Bitter 000
Puckery 000
By two step vapor bakings, the distinctive undesirable smell of robusta coffee (cereal flavor) has obviously reduced, and compares with a step vapor baking, and the increase of tart flavour has suppressed.
Table 3 analysis result
Conventional two step of vapor baking, one step of baking vapor baking
(collation process A) (collation process E) (example 1) coffee bean Indonesia beans EK-1 Indonesia beans EK-1 Indonesia beans EK-1MIB (ng/kg) 300～400 310 70 (E)-2-nonenyl aldehyde 300 260 195 (μ g/kg) (E; E)-2,4-decadienal 550 530 470 (μ g/kg) pH 5.69 5.42 5.47TA (terminal point pH=6.0) 1.70 3.75 2.94
Robusta coffee and arabica are most important plant varieties.They show distinctive sensation difference.Sturdy beans often are grown in highly lower and the bigger place of air humidity.Sturdy beans show stronger acerbity, have the mildew and rot flavor of cereal, and sometimes, researchers think that it has Earthy Taste.
Various places are different to the preference of smell.Sturdy beans flavor is generally had a preference in France and Italy, and likes the agreeable to the taste denseer fruity of arabica the U.S., Japan or Central European consumer.In these countries, many technical works of carrying out are obvious price differences of utilizing between Arabic and sturdy beans, and remove the mildew and rot flavor of the undesirable cereal of sturdy beans.Recently, a main agents (material) that causes peculiar smell is assert it is MIB (list of references 3).
Though MIB occurs with trace, it has dense smell and the cereal flavor that goes rotten, this be since its threshold odour number in coffee beverage extremely low be 2.5/ million～5/,000,000.In the coffee that toasted, ten fens reliable quantitative measuring methods of ppt level MIB just grow up recently (list of references 1).
Front form presentation of results is compared with a step baking collation process E (310 ng/kg), and in the two steps baking example 1, the concentration of MIB is quite low (70ng/kg).Numerical value 310ng/kg is in the sturdy beans of the Indonesia of toasting within the naturally occurring concentration range of MIB (list of references 1).
Shown in the form of front, two step vapor baking another advantages are: compare undesirable unsaturated aldehyde, for example (E)-2-nonenyl aldehyde or (E, E)-2, the 4-decadienal greatly reduces with a routine baking and a step vapor baking.
These unsaturated aldehydes are products of lipides oxidation Decomposition, undesirable wooden flavor in the coffee that is considered to toast, the main source (list of references 2,4,5) of cardboard sample flavor or grease flavor.
The front form also discloses: two step vapor baking robusta coffees provide a chance that causes relatively low acidity, and this is to be indicated by quite low TA and high slightly pH.This difference of pH aspect is important sensuously, because the pH that the human sense of taste can be distinguished difference about 0.03 unit (list of references 6).Press document, the titrable acidity that is titrated to terminal point pH6.0 admirably with the sensation relevant (list of references 7) of the mankind to coffee acidity.
List of references:
(3) Wei Tesisamu, O.G.; Wei Siman, C.; The Bake that, R.; Ke Leer, H.S; " coffee, cocoa ", the 34th volume, 27～36,1990.
(4) Huo Siqieer, W.; Wei Tesisamu, O.G.; This spit of fland Hart, H.; Evaluation and detection to institute's aromatic-containing compound in the Colombian coffee of baking are estimated." coffee, cocoa ", the 34th volume, 205～212 pages, (nineteen ninety).
(5) Pa Limengte, T.H.; Clinton, W.; The Si Keerpa Reno, R.; J. A Gelisi, " Food Chemistry ", the 21st volume, 485～487 pages, (1973) year
(6) Si Weici, M.; " food technology ", the 26th volume (5 phase), 70～77 pages, (1972).
(7) mayer, H.G.; The Ba Er Cork, C.; Give up this, F.G.; " grain chemistry dish chemistry ", the 37th volume, 81～83 pages (nineteen eighty-three)
Table 4
Conventional baking steam-two step of gas baking vapor baking
(collation process D), (collation process H), (example 4) coffee bean Indonesia beans EK-1 Indonesia beans EK-1 Indonesia beans EK-1 extraction efficiency 100 102 116 smell cereals flavor 0-1-2 ensilages flavor 0+1+3 fragrant nutty 0 0+2 flavours
Acid 0+1+1
Bitter 000
Puckery 000
By two step vapor bakings, the distinctive undesirable smell of robusta coffee (cereal flavor) has reduced, and obviously feels fragrant nutty.
Table 5
Smell/flavour evaluation result
Conventional two step of vapor baking, one step of baking vapor baking
(collation process B) (collation process F) (example 2) coffee bean Brazil
#4/5 Brazil
#4/5 Brazil
#4/5 extraction efficiency, 100 113 116 smells flower flavor, 0-2+2 ensilages flavor, 0-1-1 fragrant nutty 0 0+2 flavours
Acid 0+1 0
Bitter 000
Puckery 000
By two step vapor bakings, flowery odour (favourite smell) obviously increases, and fragrant nutty also exists.Tart flavour is suppressed to the degree identical with conventional baking.
Table 6
Conventional two step of vapor baking, one step of baking vapor baking
(collation process C) (collation process G) (example 3) coffee bean Colombia Colombia Colombia extraction efficiency 100 104 105 smells flower flavor 0 0+1 ensilage 000 fragrant nutty 0 0+1 flavours of distinguishing the flavor of
Acid 0+1 0
Bitter 000
Puckery 000
By two step vapor bakings, the distinctive flowery odour of liking of Colombia's beans has strengthened, and fragrant nutty also can be experienced consumingly.Tart flavour is suppressed to the degree identical with conventional baking.
Table 7
Smell/flavour evaluation result
Conventional one step of vapor baking, one step of baking, two step of vapor baking vapor baking
(collation process C), (collation process G), (collation process I), (example 5) coffee bean Colombia Colombia Colombia Colombia smell flowery odour 0 0-1+2 ensilages 0 0+1+1 fragrant nutty 0 0-1+1 flavour of distinguishing the flavor of
Acid 0+1+1+1
Bitter 0000
Puckery 0000
Estimate by expert's test group, two step vapor bakings have increased the floral character of Colombia's arabica, its total characteristic is more resembled look straight tall and big Arabica (for example the straight tall and big coffee bean of Costa Rica, the straight tall and big coffee bean of Guatemala and/or the coffee bean of Kenya).
Table 8
Analysis result
Conventional one step of vapor baking, one step of baking, two step of vapor baking vapor baking
(collation process C) (collation process G) (collation process I) (example 5) coffee bean Colombia Colombia Colombia Colombia pyrazine (μ g/kg) 3,290 1,660 3,180 5140 (E; E)-2,4-olefine aldehydr in the last of the ten Heavenly stems 2 240 270 100 140 (μ g/kg) pH 5.05 4.84 4.65 4.92TA (terminal point pH 7.78 10.83 12.86 8.9
=6.0)
This analyzes confirmation, and two steps pressurizeed to toast and reduced the growth (can be proved by pH and TA) of tart flavour, (were increased and disagreeable (E, E)-2, the reduction of 4-decadienal concentration proves) by desirable pyrazine concentration and its flowery odour feature is increased.
On Colombia's green coffee, carried out a series of experiments, and the condition of the present invention and Japanese publication publication No.256347/1989 statement has all been contrasted to the standard of baking Colombia beans.
Independently test for six and repeating to carry out (specimen 1～6) under the condition of the present invention.In these six tests, the temperature of superheated steam all is 290 ℃ in prebake conditions and final bake process at all.Pressure is 8.5 crust G during prebake conditions, and finally toasting pressure is 0.5 crust G.The time of prebake conditions and final baking and baked total pyrazine of sample and the titrable acidity value all be listed in below in the table.Also, three independently step baked tests under the condition of Japanese publication publication No.256347/1989 statement, have been carried out with the steam that is raised to 250 ℃; Be upgraded to 290 ℃ in temperature, pressure is to have carried out five independently tests under the 8.5 crust G situations, does not all have for the second baking stage in step here.
Below table 9 listed the stoving time, pressure of two steps and a step fired sample, always pyrazine value and titrable acidity value.Also comprised an inferior sample of conventional baking taxi driver brother rival in the table, it is stoving time 15 minutes, and roasting is 55 to form to toasting color.
Shown in the result, by the sample that the present invention produces, its titrable acidity is to be increased to 8.83TA from 7.78.Compare with 12.44 with the unacceptable high TA value 11.12 that a step baked goods obtains, this is liked by the people.
One well-trained flavour expert report: a quite acid of step fired sample.Sample by production of the present invention has happy fruit aroma characteristics, and this can be by analyzing total pyrazine Confirmation Of Number, and it is more high than a step fired sample.
The table 9 liang eventually roasting pressure of the roasting in advance in advance roasting pressure of always roasting time of eventually roasting time of time of the total pyrazine TA baking of step sample # color
(μ g/kg) be (bar G) (bar G) the present invention (second) (second) (second) 1 4,445 7.85 58.5 52 332 384 8.5 0.5 2 4,560 9.08 59.7 75 256 331 8.5 0.5 3 5,140 8.90 60.6 71 237 308 8.5 0.54 6,015 9.39 59.3 87 215 302 8.5 0.55 1,750 8.73 59.0 99 192 381 8.5 0.56 7,085 9.05 55.6 116 120 236 8.5 0.5 1～6 average 4,830 8.83 standards, 3,290 7.78 55.0--900--patent publication No., 25,634,7/1,989 1 step sample # 1 1,660 10.83 60.0--144-3.52,1,750 10.55 55.0--130-4.53,1,565 11.98 56.0--177-6.01～3 average 1,660 11.12 (L)
The eventually roasting pressure of the roasting in advance in advance roasting pressure of always roasting time of eventually roasting time of time of the total pyrazine TA baking of table 9 (continuing) step sample # color
(μ g/kg) (L) clings to G for 290 ℃ 8.5 (second) (second) (second) (crust G) (crust G)
1 3220 12.44 57.5 - - 138 - 8.5
2 3305 12.00 59.8 - - 197 - 8.5
3 3180 12.86 60.6 - - 290 - 8.5
4 2673 12.88 55.4 - - 299 - 8.5
5 2,475 11.79 61.0--355-8.51～5 average 2,971 12.44
Effect of the present invention
(1) by the present invention, rudimentary coffee bean, sturdy beans (such as Indonesia EK-1) That offensive odour (cereal smell) significantly reduces.
(2) obtained the perfect coffee bean of local flavor, its middle-and-high-ranking coffee bean, Arabic beans are (such as Brazil #4/5, Colombia's beans etc.) that pleasant smell (fragrance of a flower/nutty) has obviously strengthened.
(3) obtained the abundant coffee bean of flavour, wherein removed with superheated steam one step baking The strong acid flavor that records.
(4) it is high and toast uniform coffee bean to have obtained extraction efficiency.
Claims (9)
1. one is used to toast improving one's methods of fresh coffee beans, and it comprises:
A) with from 251 to 400 ℃ of temperature, pressure is the vapor baking fresh coffee beans of 6.5 to 20.0 crust G, stoving time from 50 to 300 seconds, after this,
B) the steam final baking under atmospheric pressure with from 251 to 400 ℃ of temperature goes on foot the coffee bean of coming, stoving time scope from 60 to 800 seconds through (a).
2. the process of claim 1 wherein, is from 251 to 300 ℃ in (a) step vapor (steam) temperature, and (a) Bu stoving time is from 50 to 180 seconds.
3. the process of claim 1 wherein that (b) real atmosphere in step is pressed from 0 to 0.9 crust G.
4. claim 1 or 2 method, wherein, pressure is from 6.5 to 13.0 crust G in (a) step.
5. the process of claim 1 wherein that green coffee is a robusta coffee.
6. the process of claim 1 wherein that green coffee is an arabica.
7. the process of claim 1 wherein that green coffee is a Brazil Coffee.
8. the process of claim 1 wherein that (a) steam in the step is superheated steam.
9. the process of claim 1 wherein before (a) step baking is by the final baking of (b) step release pressure and stopping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94195062A CN1066920C (en) | 1994-01-28 | 1994-01-28 | Process for roasting coffee beans with steam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94195062A CN1066920C (en) | 1994-01-28 | 1994-01-28 | Process for roasting coffee beans with steam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1145577A CN1145577A (en) | 1997-03-19 |
| CN1066920C true CN1066920C (en) | 2001-06-13 |
Family
ID=5039608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94195062A Expired - Fee Related CN1066920C (en) | 1994-01-28 | 1994-01-28 | Process for roasting coffee beans with steam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1066920C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005011396A1 (en) * | 2003-07-31 | 2005-02-10 | Suntory Limited | Method of treating roasted coffee beans and vapor-treated roasted coffee beans |
| CN110214894A (en) * | 2019-05-22 | 2019-09-10 | 中国农业科学院农产品加工研究所 | Traditional roast leg of lamb character flavor compound fidelity method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0234712A2 (en) * | 1986-01-24 | 1987-09-02 | Kraft General Foods, Inc. | Upgrading of green coffee |
-
1994
- 1994-01-28 CN CN94195062A patent/CN1066920C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0234712A2 (en) * | 1986-01-24 | 1987-09-02 | Kraft General Foods, Inc. | Upgrading of green coffee |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1145577A (en) | 1997-03-19 |
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