CN217089426U - A coffee bean product - Google Patents

Abstract

The present application relates to a coffee bean product comprising a sealed bag and half-awake coffee beans sealed in the sealed bag, the sealed bag being in an expanded state. The coffee bean product prepared by the method of the present application is capable of well maintaining the cup-measuring feel of freshly ground coffee.

Description

A coffee bean product

Technical Field

The application belongs to the field of coffee preparation, and particularly relates to a coffee bean product.

Background

Coffee is becoming an indispensable part of people's daily life more and more. With the improvement of living standard, people have higher and higher coffee taste, and the pursuit of fine coffee is endless. In the prior art, green coffee beans are usually moderately baked, cooled and then put into a sealed container, and the green coffee beans reach the hands of consumers for several months, and the consumers open the sealed container, take out the coffee beans, grind and extract the coffee to obtain the coffee. However, coffee beans that reach the hands of consumers over a period of several months often lose some flavor to varying degrees and do not meet the consumer's needs.

Disclosure of Invention

In response to the need in the art, the present application provides a method of making a product of coffee beans and a product of the coffee beans. Accordingly, the present application includes the following:

embodiment 21. a coffee bean product comprising a sealed bag and half-awake beans sealed in the sealed bag, the sealed bag being in an expanded state.

Embodiment 22. the preparation of coffee beans according to embodiment 21, wherein the sealed bag contains coffee bean off-gassing. Embodiment 3. the method of embodiment 1, wherein the first predetermined period of time is 1 hour to 20 hours, the packed volume of the half-awake beans in the sealed container is 30% to 80% of the volume of the sealed container, and the second predetermined period of time is greater than 10 days;

embodiment 3. the preparation of coffee beans according to embodiment 1, wherein the half-awake beans are lightly roasted beans and have a stacking volume of 70% to 80% of the volume of the sealed container; or the half wakened coffee beans are moderately roasted coffee beans, and the stacking volume of the half wakened coffee beans is 60% -70% of the volume of the sealed container; or the half-wakened coffee beans are medium-deep roasted coffee beans, and the stacking volume of the half-wakened coffee beans is 45% -60% of the volume of the sealed container; or the half wakened coffee beans are deeply roasted coffee beans, and the stacking volume of the half wakened coffee beans is 30% -45% of the volume of the sealed container.

Embodiment 4. the coffee bean product according to embodiment 1, wherein the molar ratio of carbon dioxide to oxygen in the gas is 1/4 or more, preferably 1/3 or more.

Embodiment 5. the product of coffee beans according to embodiment 1, characterized in that the gas contains 1/10000 volume (2/10000 volume, 3/10000 volume, 4/10000 volume, 5/10000 volume, 6/10000 volume) or more of an organic gas, for example C3 gas (such as propylene and propane).

Embodiment 6. the preparation of coffee beans according to embodiment 1, wherein the sealed container has a volume of 30 to 50ml and the amount of coffee beans is 8 to 25 g.

Embodiment 7. the product of coffee beans according to embodiment 1, characterized in that the pressure of the gas is 1.02 to 2 atmospheres.

Embodiment 8. the coffee bean product according to embodiment 1, wherein the gas contains 15 vol% or more of carbon dioxide.

Embodiment 9. a preparation of coffee beans according to embodiment 1, characterized in that the moisture content of the half-awake beans is below 4%, such as below 3%, such as below 2%, such as below 1%.

Embodiment 10. a product of coffee beans according to embodiment 1, characterized in that the half-awake beans comprise 3-8 wt% deep-roasted beans and 92 to 97 wt% beans selected from the group consisting of: light roasted coffee beans, medium deep roasted coffee beans, or a combination thereof.

The product of coffee beans prepared according to the method of the present application is excellent in retaining various better feelings of coffee such as bitterness (bitterness), sourness (acidity), body (body), sweetness (sweet), flavor (flavor), aftertaste (aftertaste), cleanliness and balance (wind-sour-bitter), and improving the body of coffee even forming a unique cup-like feeling. While not being bound by theory, it is believed that a hermetically packaged coffee bean product made from semi-awake beans can inhibit excessive outgassing and oxidation of the beans due to the presence of a reasonably composed coffee bean-out envelope, and can improve the texture of the freshly ground coffee after equilibration.

Drawings

To more clearly illustrate the technical solutions of the embodiments of the present disclosure, the drawings of the embodiments will be briefly introduced below, and it is apparent that the drawings in the following description relate only to some embodiments of the present disclosure and are not limiting to the present disclosure.

Fig. 1 is a schematic illustration of a preparation of coffee beans according to the present application.

Reference numerals

1 is a product of coffee beans, 2 is a sealed container, 3 is half wakened coffee beans, 4 is gas, and 5 is a sealed opening.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure will be described clearly and completely with reference to the drawings of the embodiments of the present disclosure. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.

In the present application, each term has a meaning generally understood in the art, unless otherwise indicated or a different meaning can be derived from the context.

The skilled person has a clear understanding of the degree of roasting of coffee beans. During roasting of coffee beans there are two pops, usually roasted coffee beans are all coffee beans between these two pops. The terms light roast, medium deep roast and deep roast in the present application are described in terms of the degree of roasting of coffee beans, which, as the name implies, is increasingly deep. Generally, the lighter the roast, the higher the content of caffeine and tannin in the coffee beans, and the more irritating the brewed coffee; the more deeply roasted, the higher the caffeine and tannin losses in the beans and, therefore, the lower the content, the less irritating the coffee is.

The degree of roasting of beans is generally judged according to the color and shape change of the beans during roasting.

Shallow baking: when the beans burst for the first time;

moderate baking: at the end of the first burst;

and (3) medium-depth baking: entering a second burst;

deep baking: at the end of the second burst.

The present application is not limited to the temperature of the baking process as long as the predetermined baking effect can be achieved. In some embodiments, the baking is performed at a temperature of: 150 ℃ to 240 ℃, preferably 160 to 200 ℃ (referring to the temperature of the roasted coffee beans) for a period of 5-30 minutes, preferably 8-20 minutes. It is noted that the roasting temperature in the present application refers to the temperature at which the roasted coffee beans are located, and the roasting duration refers to the duration of time during which the roasted coffee beans are at the roasting temperature. The proper roasting time should be comprehensively judged according to the roasting target in combination with the three major elements of "color, shape and luster" of the coffee beans, but may also be judged by mainly relying on the color change of the coffee beans.

Generally, the term "moderately ground" in the present application means that the coffee after grinding has a sieve fraction of about 70% (such as 60% -80%, e.g. 65% -75%) through a 20 mesh sieve.

The present application provides in a first aspect a method of preparing a product of coffee beans, comprising: roasting, namely roasting the green coffee beans to obtain roasted coffee beans; standing the roasted coffee beans for a first preset time to obtain half-wakened coffee beans; sealing and waiting, filling the half-wakened coffee beans into a sealed container, sealing and waiting for a second preset time to obtain the coffee bean product.

It is known in the art that green coffee beans are roasted, cooled and vented before being placed in a closed container, and this cooling and venting process is commonly referred to as bean-awakening. The bean-waking operation is also called a degassing operation or degassing operation, and coffee beans release gas after roasting, and the time for complete degassing is usually 24 hours. The inventors of the present application have unexpectedly found that hermetically packaging coffee beans before the gas of the coffee beans is partially exhausted and the bean-waking exhaustion is completed can better retain various better feelings of coffee such as bitterness (bitterss), sourness (acidity), body (body), sweetness (sweet), flavor (flavor), aftertaste (aftertaste), cleanliness and balance (wind-sour-bitter), and more retain the texture of coffee. While not being bound by theory, it is believed that the hermetically sealed coffee bean product produced when the coffee beans are in a semi-awake state before venting a portion of the gases and completely venting, continues to vent, and therefore, there is a reasonable concentration of gas envelope that inhibits excessive venting and oxidation of the coffee beans, and after equilibrium, inhibits excessive loss of various desirable attributes of the coffee beans, and the coffee beans have a unique cup-like feel after grinding. The sealed container or sealed bag described in the present application refers to a completely sealed container or sealed bag, which does not contain an air outlet hole and does not have a one-way air valve.

In the application, the coffee beans release gas after roasting, namely coffee bean release gas, the main components are carbon dioxide and oxygen, the gas pressure in the sealed container is higher, the partial pressure of the carbon dioxide is also higher, and the process of releasing the carbon dioxide by the coffee beans is greatly inhibited, so that the sealed package with low partial pressure of the carbon dioxide has a better effect of keeping a better cup measuring feeling. In some embodiments, the molar ratio of carbon dioxide to oxygen in the coffee release gas is greater than 1/4, preferably greater than 1/3. The amount of carbon dioxide is 15% or more, for example 20% or more.

During the process that the roasted coffee beans are kept still for a long enough time, the gas released by the coffee beans is gradually discharged. The first preset time in the application is shorter than the time for discharging the gas released by the coffee beans, so that the coffee beans of the half wakening beans can still release the gas released by the coffee beans after being sealed; on the other hand, if the first preset time is too short, the half-awake beans release a large amount of gas after sealing, which may cause the seal to explode easily, and thus the first preset time is longer than a time for allowing the beans to release a large amount of gas without causing explosion after sealing.

The present application is not limited to a specific sealing operation as long as a specific sealing effect can be achieved.

In this application, the sealed container may be a sealed bag, and the half wakened coffee beans are packed into the sealed bag, and the sealed bag is in an expanded state due to the release of the gas by the continuous release of the coffee beans. The sealed container may be a sealed can or the like that is not deformed.

The half wakened coffee beans can be quickly filled into a sealed container as needed, and if the half wakened coffee beans are filled into a sealed bag, the bag filling time can be properly set according to the specific air release condition and the required expansion degree, so long as the product of the coffee beans after being filled into the bag and sealed can be expanded, and meanwhile, the coffee beans in the package can keep various better cup measuring feelings in order to ensure that the air in the package contains enough coffee bean release air.

In the present application, the first predetermined time is 1 hour to 20 hours, and the release rate of the coffee bean released gas is substantially 20% to 80% of the total release rate. The bulk volume of the semi-awake beans in the sealed container is 30-80% of the volume of the sealed container. Within this first predetermined time range, the coffee beans in the sealed container continue to release coffee beans to release gas, and the pressure of the gas in the container is within a reasonable range without causing explosion of the sealed container.

In the present application, in order to sufficiently release the coffee bean releasing gas of the coffee beans in the closed container to bring the product of the coffee beans into a stable state, the half wakened coffee beans are put in the closed container and sealed and wait for one hour.

In the present application, after the green coffee beans are roasted in a shallow roasting mode, the total amount of gas released during the process of waking up the green coffee beans is small, which is about 200% of the volume of the green coffee beans. Thus, the first predetermined time is 1 hour to 3 hours, the packed volume of the half wakened coffee beans in the sealed container is 70% -80% of the volume of the sealed container, and the gas pressure in the sealed container is maintained within a proper range.

In the present application, after the green coffee beans are roasted in a medium roasting manner, the total amount of gas released during the process of waking up the green coffee beans is small, and is about 250% of the volume of the green coffee beans. Thus, the first predetermined time is 3 hours to 12 hours, and the packed volume of half wakened coffee beans in the sealed container is 60% -70% of the volume of the sealed container, while the gas pressure in the sealed container is maintained within a suitable range.

In the application, after the green coffee beans are roasted in the medium-depth roasting mode, the total amount of gas released in the process of waking up the green coffee beans is large and is about 300% of the volume of the green coffee beans. Thus, the first predetermined time is 12 hours to 17 hours, and the packed volume of half wakened coffee beans in the sealed container is 45% -60% of the volume of the sealed container, while the gas pressure in the sealed container is maintained within a suitable range.

In the application, after the green coffee beans are deeply roasted, the total amount of gas released in the process of waking up the green coffee beans is large and is about 400% of the volume of the green coffee beans. Thus, the first predetermined time is 17 hours to 20 hours, and the packed volume of half wakened coffee beans in the sealed container is 30% -45% of the volume of the sealed container, while the gas pressure in the sealed container is maintained within a suitable range.

In the present application, there is no limitation on the type of coffee beans, and all types of coffee beans or combinations thereof can obtain a coffee bean product that achieves the effects described in the present application. In some embodiments, the coffee beans comprise at least one selected from the group consisting of: coffee beans of the species Arabica (Coffea arabica), coffee beans of the species Apocynum (Coffea robusta Linden), and coffee beans of the species Ribrierica (Coffea liberica). In some embodiments, such as the production of fine coffee, the coffee beans are exclusively arabica (Coffea arabica) coffee beans.

In this application, the sealing bag is the aluminium foil bag.

In this application, after the coffee beans of partly waking up the beans were put into sealed container, before the sealed container sealed operation, will air escape in the sealed container seals again, releases gas by the coffee beans and fills the space that corresponds.

In some embodiments, the sealing operation is performed while air is forced out of the sealed bag. The operation of squeezing out the air in the sealed bag can reduce the oxygen content in the sealed bag, and is more beneficial to improving the proportion of carbon dioxide. In some embodiments, the packaging operation is performed under low pressure (or under vacuum). For example, packaging is performed under an absolute pressure of 0.9 atmosphere or less, an absolute pressure of 0.8 atmosphere or less, an absolute pressure of 0.7 atmosphere or less, an absolute pressure of 0.6 atmosphere or less, an absolute pressure of 0.5 atmosphere or less, an absolute pressure of 0.4 atmosphere or less, an absolute pressure of 0.3 atmosphere or less, and an absolute pressure of 0.2 atmosphere or less. In some embodiments, the packaging is performed at an absolute pressure of 0.8 atmosphere or more, 0.7 atmosphere or more, 0.6 atmosphere or more, 0.5 atmosphere or more, 0.4 atmosphere or more, 0.3 atmosphere or more, or 0.2 atmosphere or more, and at an absolute pressure of 1 atmosphere or less (or ambient pressure). Packaging at low pressure tends to reduce the proportion of oxygen in the package and correspondingly increases the carbon dioxide content.

In the present application, it is safe that the pressure of the gas in the sealed container is between 1.02 and 2 atmospheres.

In the present application, the half-awake beans comprise 3-8 wt% deep-roasted beans and 92-97 wt% beans selected from the group consisting of: light roasted coffee beans, medium deep roasted coffee beans, or a combination thereof. Although not limited by theory, it is believed that the taste of coffee from the coffee beans obtained by opening the package is well maintained and the quality of the stored roasted coffee beans is better achieved after a long period of storage, for example, 3 months or longer, or even 6 months or longer, and that the effect is achieved because the completely sealed storage well inhibits the release of coffee bean gas and preserves the quality of the coffee beans, and the addition of the deeply roasted coffee beans does not affect the taste of the lightly roasted coffee beans, the moderately roasted coffee beans, or the moderately deeply roasted coffee beans and, because of the high roasting degree (high degree), can contribute to the storage of the coffee beans and is synergistic with the sealed storage of the present application, the best preservation quality of the roasted coffee beans is achieved. However, the taste of the coffee made from the coffee beans obtained by opening the package is reduced after the product of the coffee beans prepared by the prior art is stored for more than 3 months.

A second aspect of the present application provides a product of coffee beans comprising a sealed container and semi-awake beans sealed in the sealed container and a gas comprising a bean release gas.

The bean-waking operation, also known as the venting operation or de-gassing operation, releases gases after roasting, and the venting time is typically 24 hours. The inventors of the present application have unexpectedly found that hermetically packaging coffee beans before venting of the bean is complete better retains various better sensations of the coffee such as bitterness (bitterness), sourness (acidity), body, sweetness (sweet), flavor (flavour), aftertaste (aftertaste), cleanliness and balance (wind-sour-bitter), and more retains the coffee body. While not being bound by theory, it is believed that the hermetically sealed coffee bean product produced when the coffee beans are in a semi-awake state prior to complete venting continues to vent, and therefore, there is a higher concentration of gas surrounding, inhibiting excessive venting and oxidation of the coffee beans, and after equilibration, inhibiting excessive loss of various desirable attributes of the coffee beans, the texture of the coffee after grinding, and the unique cup-measuring attribute.

Fig. 1 shows a product of coffee beans according to the application, where 1 is the product of coffee beans, 2 is a sealed bag, 3 is half awake beans, 4 is a gas, and 5 is a sealed mouth.

The product of coffee beans according to the present application may be embodied as an expanded sealed bag of aluminium foil. The bag contains half-awake beans of coffee beans and gas.

In the application, the gas that the coffee beans can release after roasting is called coffee bean release gas, mainly becomes carbon dioxide and oxygen, the gas pressure in the sealed container is larger, the partial pressure of the carbon dioxide is also larger, and the process that the coffee beans release the carbon dioxide is greatly inhibited, so that the sealed package with lower partial pressure of the carbon dioxide has better effect of keeping better cup measuring feeling. In some embodiments, the molar ratio of carbon dioxide to oxygen in the gas is 1/4 or more, preferably 1/3 or more. The amount of carbon dioxide is 15% or more, for example, 20% or more.

The present application is not limited to a particular type of sealed pouch, so long as the sealing objectives of the present application are achieved. In some embodiments, the sealed bag is an aluminum foil bag. In other embodiments, the sealed bag may also be provided with an overpressure protection device that releases an undesirably high pressure when the gas reaches the excessive pressure. For example, the undesired overpressure refers to a pressure close to a sealing pressure threshold of the sealed bag, specifically, for example, the sealing pressure threshold of the sealed bag is 1.4 atm, the undesired overpressure may be 1.3 atm, and the overpressure protection device automatically releases pressure when the pressure is above 1.3 atm. In other embodiments, the sealed bag is completely sealed without any other means, and the coffee bean product is simple, inexpensive, and easy to prepare.

The semi-awake beans can be quickly filled into the sealed container as needed, and if filled into the sealed bag, the bagging time can be properly arranged according to the specific air-out condition and the required degree of expansion, so long as the product of the bagged and sealed beans can expand, and the stacked volume of the semi-awake beans in the sealed container is 30% -80% of the volume of the sealed container in order to make the air in the package contain enough air-out of the beans to keep the beans in the package in a good cup feeling.

After the coffee beans are filled into the sealed container and sealed, waiting for a certain time to stabilize the product state of the coffee beans, wherein the second preset time is more than 10 days.

The present application is not limited to a specific sealing operation as long as a specific sealing effect can be achieved. In some embodiments, the sealing operation is performed by forcing out air from the sealed bag. The operation of extruding the air out of the sealing bag can reduce the oxygen content in the sealing bag, and is more beneficial to improving the proportion of carbon dioxide. In some embodiments, the packaging operation is performed under low pressure (or under vacuum). For example, packaging is performed under an absolute pressure of 0.9 atmosphere or less, an absolute pressure of 0.8 atmosphere or less, an absolute pressure of 0.7 atmosphere or less, an absolute pressure of 0.6 atmosphere or less, an absolute pressure of 0.5 atmosphere or less, an absolute pressure of 0.4 atmosphere or less, an absolute pressure of 0.3 atmosphere or less, and an absolute pressure of 0.2 atmosphere or less. In some embodiments, the packaging is performed at an absolute pressure of 0.8 atmosphere or more, 0.7 atmosphere or more, 0.6 atmosphere or more, 0.5 atmosphere or more, 0.4 atmosphere or more, 0.3 atmosphere or more, or 0.2 atmosphere or more, and at an absolute pressure of 1 atmosphere or less (or ambient pressure). Packaging at low pressure tends to reduce the proportion of oxygen in the package and correspondingly increases the carbon dioxide content.

In this application, the sealed container is the sealed bag, the sealed bag is in the inflation state.

In the application, the half-wakened coffee beans are lightly roasted coffee beans, and the stacking volume of the half-wakened coffee beans is 70% -80% of the volume of the sealed container; or the stacking volume of the half-wakened coffee beans is 60-70% of the volume of the sealed container; or the stacking volume of the half-wakened coffee beans is 45% -60% of the volume of the sealed container; or the stacking volume of the half-wakened coffee beans is 30-45% of the volume of the sealed container.

In the present application, the molar ratio of carbon dioxide to oxygen in the gas is 1/4 or more, preferably 1/3 or more.

In this application, the gas contains 1/10000 volumes (2/10000 volumes, 3/10000 volumes, 4/10000 volumes, 5/10000 volumes, 6/10000 volumes) or more of an organic gas, for example a C3 gas (such as propylene and propane).

In the present application, the sealed container has a volume of 30 to 50ml and the amount of coffee beans is 8 to 25 g, which is convenient for the consumer to brew one or two cups of coffee.

Herein, made by the method of any one of embodiments 1 to 19.

In the present application, the pressure of the gas is 1.02 to 2 atmospheres, which on the one hand allows the coffee beans to be surrounded by the coffee bean releasing gas and on the other hand does not initiate an explosion of the sealed container.

In the present application, the gas contains 15 vol% or more of carbon dioxide.

In the present application, the water content of the half wakened coffee beans is not limited as long as the object of the present application can be achieved. In some embodiments, the moisture content is less than 4%, such as less than 3%, such as less than 2%, such as less than 1%.

In the present application, the half-awake beans comprise 3-8 wt% deep-roasted beans and 92-97 wt% beans selected from the group consisting of: light roasted coffee beans, medium deep roasted coffee beans, or a combination thereof. Although not limited by theory, it is believed that the taste of coffee from the coffee beans obtained by opening the package is well maintained and the quality of the stored roasted coffee beans is better achieved after a long period of storage, for example, 3 months or longer, or even 6 months or longer, and that the effect is achieved because the completely sealed storage well inhibits the release of coffee bean gas and preserves the quality of the coffee beans, and the addition of the deeply roasted coffee beans does not affect the taste of the lightly roasted coffee beans, the moderately roasted coffee beans, or the moderately deeply roasted coffee beans and, because of the high roasting degree (high degree), can contribute to the storage of the coffee beans and is synergistic with the sealed storage of the present application, the best preservation quality of the roasted coffee beans is achieved. However, the coffee product made of coffee beans obtained by opening the package is deteriorated in taste after storage for 3 months or more.

A third aspect of the present application provides a product of coffee beans comprising a sealed bag and half wakened coffee beans sealed in the sealed bag, the sealed bag being in an expanded state.

In this application, the sealed bag contains coffee beans to release gas, and the sealed bag is in the inflation state.

Example 1

Two portions (raw beans, approximately 9.8% moisture content) of 4 kg of high quality arabica (Coffea arabica) coffee beans from the cafe coffee garden in yunan were selected.

In 2020, 1 month and 1 day, a portion of the green coffee beans was roasted at 180 ℃ for about 8 minutes to medium-depth roasted coffee beans by means of a Meister roaster, and then left to stand in the shade for 15 hours, immediately packaged in an aluminum foil bag, and air in the aluminum foil bag was removed by pressing before sealing, the volume in each aluminum foil bag was about 40ml, and the packed volume of the coffee beans was about 22ml (about 8 g). After 90 minutes, the aluminium foil pouch expanded and stabilized, resulting in a product a of coffee beans according to the present application.

After roasting at 180 ℃ for about 7 minutes to medium roast coffee beans in 1 month in 2020 by means of a Meister roaster, the roasted coffee beans were left to stand in the shade for 10 hours to be exhausted, immediately packaged in aluminum foil bags, and the air in the aluminum foil bags was removed by pressing before sealing, and the volume of each aluminum foil bag was about 40ml and the packed volume of the coffee beans was about 26ml (about 10 g). After 60 minutes, the aluminium foil pouch expanded and stabilized, resulting in a product B of coffee beans according to the present application.

The coffee bean product a and the coffee bean product B were ground and extracted by a filter paper drip method on day 1/4 of 2020, and a cup test was performed. The method comprises the following steps of carrying out moderate grinding (grinding time is 5 minutes) on the coffee beans taken out by using a grinding type bean grinder to obtain coffee powder, placing filter paper on a filter cup, pouring the coffee powder, and slightly shaking the filter cup to enable the surface of the coffee powder to be flat; injecting water for the first time to make hot water (82-83 ℃) flow down from the height of 3-4 cm above the surface of the coffee powder; when hot water is injected, the coffee powder can form a hamburger-shaped expansion and enters a steaming state and is kept for 20-30 seconds; a second water injection was then performed to inject hot water close to the coffee surface until an extract of about 150ml was reached.

Two cups of coffee were tasted separately and the cup measurements are given as shown in the table below.

Table 1: coffee bean product A

Table 2: coffee bean product B

The gas content of product A of coffee beans was analyzed by Agilent gas chromatography (model Agilent 3000A) and found to contain 15.25 vol% of O ₂ 63.34 vol% N ₂ 4.12 vol% CO, 16.44 vol% CO ₂ 0.015 vol% C ₃ H ₆ 0.018 vol% of C ₃ H ₈ 。

The coffee bean product B was prepared by the method except that the product was sealed in a sealed bag with a one-way air valve, and a cup test was performed three months later, and the specific extraction method was as described above.

Table 3: coffee bean product C packed in one-way sealed bag by air valve

The cup perception of coffee is important for the quality of coffee, and it often includes pursuit of indexes such as bitterness, sourness, texture, sweetness, flavor, aftertaste, cleanliness and balance (wind-sour-bitter) of coffee, and is the most important evaluation criterion for coffee. Therefore, the cup measurement result can reflect the quality of the coffee. In the evaluation results shown in tables 1 to 3, 0 to 5 respectively indicate that the feeling was no and rich.

Specifically, the bitterness of coffee bean product a of table 1 and coffee bean product B of table 2 was 2, whereas the bitterness of coffee beans in a sealed bag using a one-way air valve of table 3 was 3, which is closer; the acidity of table 1 and table 2 is 3, and the acidity of the coffee beans in the sealed bag using the one-way air valve in table 3 is 4; the texture in tables 1 and 2 was 4, and the texture in table 3 was 3; the sweetness in table 1, table 2 and table 3 is all 3; flavor in tables 1 and 2 was 4, and flavor in table 3 was 3; aftertaste in table 1, table 2 and table 3 is 4; the cleanliness in tables 1 and 2 is 4, and the cleanliness in table 3 is 3; the equilibrium (Feng-sour-bitter) in tables 1 and 2 is 3 and the equilibrium in Table 3 is 4. From the above comparison, it can be seen that, overall, the coffee bean products a and B have better coffee bean preservation quality, a better cup feeling is obtained, and the overall indexes of the coffee bean products a and B are better than those of the coffee beans in the sealed bag using the one-way air valve. Without being limited by theory, it is believed that the sealed bag with the one-way gas valve encapsulates coffee beans, and as a portion of the gas released from the coffee beans escapes from the sealed bag, the coffee beans continuously release gas, which results in a reduction in the preservation quality of the coffee beans. After the sealing bag is completely sealed, no gas overflows, and the gas in the coffee bag can better inhibit coffee beans from continuously releasing gas, so that the configuration of the coffee beans can be better kept.

Example 2

This example investigated the relationship between the amount of charge and the gas pressure.

The process of example 1 for making product a of coffee beans was repeated except that the bulk volume of the coffee in the sealed bag was varied. In the evaluation results shown in Table 4, 0 to 5 respectively indicate that the pressure was large and sufficiently expanded from no pressure to in the sealed bag. Index 0 indicates that the sealed bag is not supported by gas. Index 1 indicates that the pressure in the sealed bag is low and the sealed bag is not significantly supported, but that the sealed bag can be felt to be inflated by hand pressure. Index 3 indicates that the pressure in the sealed bag is appropriate, and that the sealed bag has a certain elasticity when it is pressed by hand after being inflated. Index 4 indicates that the pressure in the sealed bag is large, and after swelling, the sealed bag is hard to press by hand and has small elasticity. Index 5 indicates that the pressure in the sealed bag is high, and after the bag is inflated, the bag can be pressed down with great effort and has a possibility of being burst. In practical applications, it is appropriate to obtain a pressure of 3 or 4, which is not too high, and which gives a product with a good appearance and feel without the risk of bursting. It is more preferable to use a pressure of 3 in which case the appearance, feel and pressure of the product are optimally balanced.

TABLE 4 relationship between bagging amount and pressure

Example 3

This example investigated the relationship between the waking up operation and the gas pressure.

The method of example 1 for preparing product A of coffee beans was repeated except that the bean-waking operation, i.e., the "leave-in-shade 15 hour" step described in example 1 was not performed. In the evaluation results shown in Table 6, 0 to 5 respectively indicate that the pressure was large and sufficiently expanded from no pressure to in the sealed bag. In the evaluation results shown in Table 4, 0 to 5 respectively indicate that the pressure was large and sufficiently expanded from no pressure to in the sealed bag. Index 0 indicates that the sealed bag is not supported by gas. Index 1 indicates that the pressure in the sealed bag is low and the sealed bag is not significantly supported, but that the presence of gas is felt when the sealed bag is pressed by hand. Index 3 indicates that the pressure in the sealed bag is appropriate, and that the sealed bag has a certain elasticity when it is pressed by hand after being inflated. Index 4 indicates that the pressure in the sealed bag is large, and after swelling, the sealed bag is hard to press by hand and has small elasticity. Index 5 indicates that the pressure in the sealed bag is high, and after the bag is inflated, the bag can be pressed down with great effort and has a possibility of being burst. In practical applications, it is appropriate to obtain a pressure of 3 or 4, which is not too high, and which gives a product with a good appearance and feel without the risk of bursting. It is more preferable to use a pressure of 3 in which case the appearance, feel and pressure of the product are optimally balanced.

TABLE 5 relationship between bagging amount and pressure

From the above data, it can be seen that coffee beans without the bean-waking operation release a large amount of gas after grinding, and when more than 30% of the volume of ground coffee is packed, the released gas will burst the sealed package, while the product of coffee beans that are not burst contains a smaller amount of ground coffee and the packing efficiency is lower.

Example 4

Two portions (raw beans, approximately 9.8% moisture content) of 4 kg of high quality arabica (Coffea arabica) coffee beans from the cafe coffee garden in yunan were selected.

In 1 month and 1 day of 2020, one part of the green coffee beans was roasted at 180 ℃ for about 10 minutes by using a Meister roaster until it became deeply roasted coffee beans, and at the same time, the other part of the green coffee beans was roasted at 180 ℃ for about 5 minutes by using a Meister roaster until it became lightly roasted coffee beans, and then allowed to stand in the shade for 15 hours, 7.6g of the lightly roasted coffee beans and 0.4g of the deeply roasted coffee beans were immediately put into an aluminum foil bag and packaged, before sealing, air in the aluminum foil bag was removed by pressing, the volume in each aluminum foil bag was about 40ml, and the stacked volume of the coffee beans contained therein was about 22ml (about 8 g). After 60 minutes, the aluminium foil pouch expanded and stabilized, resulting in a product E of coffee beans according to the present application.

In 1 month and 1 day of 2020, one part of the green coffee beans was roasted at 180 ℃ for about 10 minutes by using a Meister roaster until it became deeply roasted coffee beans, and at the same time, the other part of the green coffee beans was roasted at 180 ℃ for about 10 minutes by using a Meister roaster until it became moderately roasted coffee beans, and then left to stand in the shade for 15 hours, and 7.6g of the lightly roasted coffee beans and 0.4g of the deeply roasted coffee beans were taken and immediately put into an aluminum foil bag to be packaged, and air in the aluminum foil bag was removed by pressing before sealing, and the volume in each aluminum foil bag was about 40ml and the stacked volume of the coffee beans charged was about 22ml (about 8 g). After 60 minutes, the aluminium foil pouch expanded and stabilized, resulting in a product F of coffee beans according to the present application.

In 2020, 1 month and 1 day, a portion of the green coffee beans was roasted at 180 ℃ for about 8 minutes to medium roast coffee beans using a Meister roaster, and then left to stand in the shade for 10 hours to be exhausted, immediately packaged in an aluminum foil bag, and air in the aluminum foil bag was removed by pressing before sealing, the volume in each aluminum foil bag was about 40ml, and the packed volume of the coffee beans was about 26ml (about 10 g). After 60 minutes, the aluminium foil pouch expanded and stabilized, resulting in a product G of coffee beans according to the application.

In 2020, 4/1 day, the coffee bean product E, the coffee bean product F, and the coffee bean product G were extracted by a filter paper dripping method, and a cup test was performed. The method comprises the following steps of carrying out moderate grinding (grinding time is 5 minutes) on the coffee beans taken out by using a grinding type bean grinder to obtain coffee powder, placing filter paper on a filter cup, pouring the coffee powder, and slightly shaking the filter cup to enable the surface of the coffee powder to be flat; injecting water for the first time to make hot water (82-83 ℃) flow down from the height of 3-4 cm above the surface of the coffee powder; when hot water is injected, the coffee powder can form a hamburger-shaped expansion and enters a steaming state and is kept for 20-30 seconds; a second water injection was then performed to inject hot water near the coffee surface until an extract of about 150ml was reached, yielding coffee E1, F1, and G1.

In 7/1/2020, the coffee bean product E, the coffee bean product F, and the coffee bean product G were extracted by the filter paper drip method, and a cup test was performed. The method comprises the following steps of carrying out moderate grinding (grinding time is 5 minutes) on the coffee beans taken out by using a grinding type bean grinder to obtain coffee powder, placing filter paper on a filter cup, pouring the coffee powder, and slightly shaking the filter cup to enable the surface of the coffee powder to be flat; injecting water for the first time to make hot water (82-83 ℃) flow down from the height of 3-4 cm above the surface of the coffee powder; when hot water is injected, the coffee powder can form a hamburger-shaped expansion and enters a steaming state and is kept for 20-30 seconds; a second water injection was then performed to inject hot water near the coffee surface until an extract of about 150ml was reached, yielding coffee E2, F2, and G2.

In 2020, 8/1 day, the coffee bean product E and the coffee bean product F were extracted by a filter paper dripping method, and a cup test was performed. The method comprises the following steps of carrying out moderate grinding (grinding time is 5 minutes) on the coffee beans taken out by using a grinding type bean grinder to obtain coffee powder, placing filter paper on a filter cup, pouring the coffee powder, and slightly shaking the filter cup to enable the surface of the coffee powder to be flat; injecting water for the first time to make hot water (82-83 ℃) flow down from the height of 3-4 cm above the surface of the coffee powder; when hot water is injected, the coffee powder can form a hamburger-shaped expansion and enters a steaming state to be kept for 20-30 seconds; a second water injection was then carried out, injecting hot water from near the coffee surface until an extract of about 150ml was reached, giving coffee E3 and F3.

Five cups of coffee were tasted separately and cup measurements were given as shown in the table below.

Table 7: taste contrast of coffee E1, E2, E3, F1, F2, F3, G1 and G2

As can be seen from table 7, coffee products E, F and G were opened and removed after 3 months of sealing in the sealed bag to make coffees E1, F1 and G1 with almost no difference in taste. The coffee bean products E, F and G were opened and taken out after being sealed in a sealed bag for 6 months to prepare coffee E2, F2 and G2, and it was found that G2 had a significantly deteriorated taste as compared with E2 and F2. The product E, F is sealed in a sealed bag for 7 months, and then opened to obtain coffee E3 and F3 with reduced taste.

The above description is intended to be exemplary of the present disclosure, and not to limit the scope of the present disclosure, which is defined by the claims appended hereto.

Claims (9)

1. A coffee bean product comprising a sealed bag and half-awake coffee beans sealed in the sealed bag, the sealed bag being in an expanded state.

2. The product of coffee beans of claim 1, wherein the sealed pouch contains coffee bean gas release.

3. The product of coffee beans of claim 1, wherein the half wake coffee beans are lightly roasted coffee beans and the bulk volume of the half wake coffee beans is 70% -80% of the volume of the sealed bag; or

The half-awake coffee beans are moderately roasted coffee beans, and the stacking volume of the half-awake coffee beans is 60% -70% of the volume of the sealing bag; or

The half-wakening coffee beans are medium-deep roasted coffee beans, and the stacking volume of the half-wakening coffee beans is 45% -60% of the volume of the sealing bag; or

The coffee beans of the half wakening beans are deeply roasted coffee beans, and the stacking volume of the coffee beans of the half wakening beans is 30% -45% of the volume of the sealing bag.

4. A preparation of coffee beans as claimed in claim 1, characterized in that the volume of the sealed bag is 30 to 50ml and the amount of coffee beans is 8-25 g.

5. The product of coffee beans of claim 2, wherein the gas has a pressure of 1.02 to 2 atmospheres.

6. A product of coffee beans as claimed in claim 1, wherein the semi-awake beans have a moisture content of less than 4%.

7. A product of coffee beans as claimed in claim 1, wherein the semi-awake beans have a moisture content of less than 3%.

8. A product of coffee beans as claimed in claim 1, wherein the semi-awake beans have a moisture content of less than 2%.

9. A product of coffee beans as claimed in claim 1, characterized in that the moisture content of the half-awake beans is below 1%.

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