JP2001245593A - Coffee with perfume of muscovado and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of imparting perfume of muscovado to coffee beans or powder for a regular coffee to achieve the demand expansion of the regular coffee by imparting the perfume of the muscovado which extremely matches with the perfume of the coffee. SOLUTION: The coffee beans are properly roasted, and the muscovado flavor or a perfume obtained by mixing molasses with liquors is attached to the coffee beans in the bean state or a powder state to impart the perfume of the muscovado. When the impartment of the perfume of the muscovado of the second time is carried out after leaving the coffee beans subjected to the impartment of the perfume of the muscovado of the first time for a prescribed time to allow the perfume to penetrate into the interior, the perfume can penetrate into the deeper part.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for flavoring coffee beans or flour for regular coffee with aroma of brown sugar.

[0002]

2. Description of the Related Art In recent years, coffee shops and coffee shops have been selling coffee beans and powders at low prices at supermarkets and the like, and the economic downturn has been prolonged. Users are steadily decreasing.

[0003] For these reasons, there is an urgent need to develop new and attractive products that attract consumers and attract beans as beans and flour for regular coffee.

[0004] The technical problem of the present invention is to focus on such a problem and to realize an increase in demand for regular coffee by flavoring the scent of brown sugar that matches well with the scent of coffee.

[0005]

The technical problem of the present invention is solved by the following means. A first aspect of the present invention is a brown sugar scented coffee in which coffee beans are roasted to a degree such that the scent is reduced and bitterness starts to appear, and then a brown sugar scent is applied in a bean state or a ground state.

[0006] As described above, coffee obtained by appropriately roasting coffee beans and then adding the scent of brown sugar in the state of beans or in a state of ground is excellent in the scent of coffee and the scent of brown sugar. Was confirmed to match. In other words, this coffee has a unique aroma and has a strong impact that is not found in conventional coffee, and can greatly contribute to expanding demand in the coffee market.

According to a second aspect of the present invention, the coffee beans are roasted to such an extent that the aroma is reduced and the bitterness starts to appear, and then the beans or powder having a brown sugar scent and the beans or powder which have just been roasted are mixed. It is a brown sugar scented coffee blended.

[0008] As described above, a brown sugar-scented coffee obtained by blending beans or powders having brown sugar scent and beans or powders just roasted after roasting coffee beans appropriately is brown sugar. It is easy to adjust the balance between the scent of coffee and the original scent of coffee, and the optimum scent can be easily realized.

A third aspect of the present invention is characterized in that the coffee beans are roasted to such an extent that the scent is reduced and bitterness starts to appear, and then the scent of brown sugar is applied in the state of beans or in the state of ground to powder. This is a method for producing brown sugar scented coffee.

[0010] As described above, after the coffee beans are appropriately roasted, the scent of coffee and the scent of brown sugar are mixed brilliantly by adding the scent of brown sugar in the state of beans or ground to a powder. Coffee can be produced easily and in large quantities.

According to a fourth aspect of the present invention, the coffee beans according to the third aspect are roasted to such an extent that the aroma is reduced and bitterness starts to appear, and then, in a state of beans or in a state of ground, at least with brown sugar flavor. A method for producing brown sugar-scented coffee, characterized in that a flavoring mixture of alcoholic beverages is attached to give aroma of brown sugar.

When a brown sugar flavor is used to flavor the scent of brown sugar, the beans and the powder adhere to each other due to the adhesive force of the caramel component. When adhered, it is possible to suppress sticking between beans or powders. Moreover, it is possible to suppress the fragrance of the brown sugar flavor from being too strong, and to produce a subtle fragrance different from the fragrance using only the brown sugar flavor due to the synergistic effect with the fragrance of alcoholic beverages.

According to a fifth aspect of the present invention, the coffee beans according to the third aspect are roasted to a degree such that the aroma is reduced and bitterness begins to occur, and then at least molasses and alcoholic beverages in a bean state or a ground state. A method for producing brown sugar-scented coffee, characterized in that a scent of brown sugar is imparted by adhering a fragrance obtained by mixing the above.

As described above, the method of adhering a fragrance obtained by mixing at least molasses and liquor can use inexpensive molasses generated as a by-product when producing molasses, and the molasses is rich in mineral components. Therefore, it is also excellent in nutritional value.

According to a sixth aspect of the present invention, the coffee beans according to the third, fourth or fifth aspect are roasted to such an extent that the aroma is reduced and bitterness starts to appear, and then ground in a bean state or into a powder. After the first brown sugar scenting was performed in this state, the scent was allowed to penetrate inside for a predetermined period of time,
This is a method for producing brown sugar-scented coffee, wherein a brown sugar-scented coffee is applied a second time, and left again for a predetermined time to allow the scent to penetrate inside.

As described above, after the first fragrance of brown sugar is performed, the fragrance is allowed to penetrate into the interior by leaving it for a predetermined time, and then the second fragrance of brown sugar is performed and left again for a predetermined time. According to the method in which the scent is further penetrated into the inside, the scent of brown sugar can be surely penetrated deep into the inside of the coffee beans and flour, and the duration of the scent of brown sugar is prolonged.

According to a seventh aspect of the present invention, the coffee beans are roasted to such an extent that the aroma is reduced and the bitterness starts to appear, and then the beans or powder having a brown sugar scent and the beans or powder just roasted are mixed. A method for producing brown sugar scented coffee characterized by blending at an appropriate ratio.

As described above, according to the method of blending beans or powders with brown sugar scent and beans or powders just roasted in an appropriate ratio, the scent of brown sugar and the original scent of coffee are obtained. Can be easily achieved. Moreover,
It is not necessary to flavor all coffee beans or powders, and unflavored beans and powders can be used in combination, so that a large amount of brown sugar-scented coffee can be produced inexpensively and in a short time.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described in which the brown scented coffee according to the present invention and the method for producing the same are actually embodied. FIG. 1 is a flowchart illustrating a method for producing brown sugar scented coffee according to the present invention in the order of steps.

First, as in step S1, coffee beans as raw materials are prepared. The type of beans is not particularly limited, but Brazil is suitable. Brazilian coffee is
Brazilian products, which have little scent even when roasted and taste is important, are mainly used for blending.

Next, roasting is performed as in step S2.
The roasting time is very important because the unique aroma of coffee fades as the roasting time elapses.

When another scent is applied as in the present invention, it is suitable to roast until the scent is reduced and bitterness starts to appear. In other words, in the full city roast proposed by the All Japan Coffee Association, the sixth roasting stage of eight stages is suitable.

If the roasting proceeds further, the fat starts to float from the coffee beans, and the flavor is hard to be applied. Below that, the coffee smell is still too strong.

Therefore, when the scent is reduced and bitterness starts to appear, as in step S3,
Stop roasting and leave to cool. This natural cooling period is suitable for about two days and nights after roasting, during which the coffee beans are completely cooled and tightened sufficiently.

Note that all of the cooled coffee beans are
It may be used for flavoring brown sugar scent, but a part of it can be used for blending as shown by the dashed arrow a.

Next, as in step S4, a brown sugar scent is imparted by the method of the present invention. This flavoring can be performed even once, but it is effective to perform the flavoring in two steps. That is, the first scenting is performed in step S4, left for about one day and night in a sealed container, and then the second scenting is performed in step S6.

There are various flavors for flavoring. For example, some flavors have a brown sugar scent, some have oils, and some have essences. Alternatively, molasses generated as a by-product when producing molasses from sugar cane is also effective. Any of these may be used.

However, when the flavor of brown sugar, oil, essence, molasses, etc. is used as it is, the stickiness is strong due to caramel and the like, and the beans stick together, deteriorating the quality. Or, the scent of brown sugar is too strong.

On the other hand, when shochu such as awamori or other liquors are added and diluted, the viscosity can be reduced to an appropriate level and the adhesion can be suppressed.

In addition, the scent of liquor and the scent of brown sugar are mixed to produce a sweet and mellow scent. When the alcohol of liquor is volatilized, the scent of brown sugar is also volatilized and the scent drifts around. Play. In particular, brown sugar shochu mainly produced in the Amami region has a slight fragrance of brown sugar, and thus matches the purpose of the present invention of flavoring brown scent and is more suitable.

As described above, in order to dilute the adhesive component of caramel, distilled spirits having an alcohol content of 40 degrees or more are suitable. A high alcohol content has a high solubility and is suitable for reducing the tackiness of caramel. Distilled liquor is also suitable for softening caramel since it is dry.

The purpose and image of the present invention, in which rum made from molasses also has a flavor of brown sugar, match the present invention.

On the other hand, when awamori was used, the scent was strong, and it was confirmed that adding a little almond essence to enhance the scent of brown sugar was effective. Almond essence is suitable for suppressing stickiness because it has a low caramel component, and has a fragrance close to brown sugar, so that it has good compatibility with flavoring brown sugar scent.

When the fragrance of brown sugar is flavored as described above, the fragrance of the fragrance as described above is left in a sealed container such as a can for about one day and night, as in step S5. Penetrates into coffee beans. In addition, since it is naturally cooled, it can be taken out and sold as a product after the infiltration period.

However, the scent may not sufficiently penetrate into the inside only once. Therefore,
As in step S6, the fragrance is again applied, and the fragrance of brown sugar penetrates more deeply into the coffee beans if left in the sealed container for about one day and night as in step S7. As a result, in the case of a product, the scent of brown sugar can be maintained for a long period of time.

As described above, the same flavor as that used for the first time in step S4 can be used as the flavor for the second flavoring, but the components and viscosity may be slightly changed.

With the above steps, the process of flavoring the coffee beans with brown sugar scent is completed, and the brown sugar scented coffee beans are completed as in step S8.

However, using only coffee beans flavored with the scent of brown sugar as described above results in poor productivity and high cost. Also, the scent of brown sugar may be too strong.

Therefore, as shown by the dashed arrow a,
The normal roasted coffee beans roasted and cooled in steps S1 to S3 in the same manner as the normal processing, and the coffee beans flavored with the fragrance of brown sugar as described above are mixed in step S9 at an appropriate ratio. It is effective to blend with.

In this case, steps S1 to S3
The same beans of the same lot roasted and cooled in the above may be blended, or beans of another lot or completely different types may be roasted and blended.

In this way, a coffee bean in which coffee beans flavored with brown sugar and ordinary coffee beans not flavored are blended is completed. Since the coffee beans of the normal processing can be used together, the cost is low and the mass production is easy.

In the above steps, the method of adhering the brown sugar scent to the coffee beans may be such as to spray the brown sugar scent liquid on the coffee beans as described above, or to flow the brown sugar scent liquid over the coffee beans. You may call it. Alternatively, a method in which the coffee beans are immersed in a flavoring liquid of brown sugar and pulled up while being kept in the basket may be used.

In the above embodiment, the scent of brown sugar is imparted in the state of roasted coffee beans. On the other hand, after roasting and grinding into a powder by a usual method, the coffee in the powder state may be flavored with brown sugar and allowed to stand in the same manner as in steps S4 to S7. It is possible.

As described above, the regular coffee produced by the method of the present invention, even in a bean state or a ground state, has a good match between the scent of brown sugar and the scent inherent in coffee. You can enjoy the unique impact and fragrance that cannot be enjoyed with conventional coffee.

In addition, ordinary regular coffee, when cooled, has a drastically reduced aroma and taste. However, brown sugar-scented coffee produced by the method of the present invention can be used after cooling.
The result is a persistent coffee and brown sugar scent.

Further, since the sugar has a sweet scent of brown sugar, the sweetness of sugar can be sufficiently sensed without adding sugar. Therefore, it is not necessary to add special sugar, and as a result, it is possible to prevent excessive intake of sugar, and it is also suitable for health.

[0047]

According to the first aspect of the present invention, coffee obtained by roasting coffee beans appropriately and then adding the scent of brown sugar in the state of beans or in a state of ground is a coffee scent and brown sugar. The exquisite match of the fragrance of the coffee makes the coffee excellent in fragrance, which has not been found in conventional coffee, and can greatly contribute to the development of demand in the coffee market.

As described in claim 2, after roasting the coffee beans to a suitable degree, the brown sugar scented coffee obtained by blending the beans or powder having a brown sugar scent with the beans or powder just roasted is It is easy to adjust the balance between the scent of brown sugar and the original scent of coffee, and the optimum scent can be easily realized.

According to the third aspect, the coffee scent and the brown scent are splendidly formed by roasting the coffee beans appropriately and then adding the scent of brown sugar in the state of beans or ground to a powder. Mixed coffee can be produced easily and in large quantities.

When a flavor containing at least liquor is adhered, it is possible to prevent the beans and the powder from sticking to each other. Moreover, it is possible to suppress the fragrance of the brown sugar flavor from being too strong, and to produce a subtle fragrance different from the fragrance using only the brown sugar flavor due to the synergistic effect with the fragrance of alcoholic beverages.

According to a fifth aspect of the present invention, the method of attaching a fragrance obtained by mixing at least molasses and liquor can use inexpensive molasses generated as a by-product when producing molasses,
In addition, molasses is rich in mineral components, so it is excellent in nutritional value.

As described in claim 6, after the first fragrance of brown sugar is performed, the fragrance is allowed to penetrate into the interior by leaving it for a predetermined period of time, and then the second fragrance of brown sugar is performed, and the predetermined time is again set. According to the method of allowing the scent to further penetrate into the interior by leaving it for a while, the scent of brown sugar can be surely penetrated into the interior of the coffee beans and powder, and the duration of the scent of brown sugar is prolonged.

According to a seventh aspect of the present invention, a method of blending beans or flour with a brown sugar scent and beans or flour that has just been roasted in an appropriate ratio provides that the scent of brown sugar and the original coffee The balance with the fragrance can be easily realized. Moreover, it is not necessary to flavor all coffee beans or powders, and unflavored beans and powders can be used in combination, so that a large amount of brown sugar fragrant coffee can be produced inexpensively and in a short time.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method for producing brown sugar scented coffee according to the present invention in the order of steps.

Claims (7)

[Claims] 1. A brown sugar, which is obtained by roasting coffee beans to such an extent that aroma is reduced and bitterness starts to appear, and then, in a state of beans or in a state of ground, a brown sugar scent is applied. Aroma coffee. 2. After roasting the coffee beans to such an extent that the aroma is reduced and the bitterness starts to appear, blend the beans or flour with the brown sugar aroma and the beans or flour just roasted. A brown sugar scented coffee characterized by the following. 3. A brown sugar scented coffee, wherein the coffee beans are roasted to the extent that the scent is reduced and bitterness starts to appear, and then a brown sugar scent is applied in a bean state or in a ground state. Manufacturing method. 4. After roasting the coffee beans until the aroma decreases and the bitterness starts to appear, attach a fragrance obtained by mixing at least a brown sugar flavor and liquor in a bean state or a ground state. The method for producing brown sugar-scented coffee according to claim 3, wherein the flavor is imparted with brown sugar. 5. After roasting the coffee beans to such an extent that the aroma is reduced and the bitterness starts to appear, a flavoring mixture of at least molasses and alcoholic beverages is adhered in a bean state or a ground state. The method for producing a brown sugar-scented coffee according to claim 3, wherein a brown sugar scent is imparted thereby. 6. After roasting the coffee beans until the aroma is reduced and the bitterness starts to appear, and then in the state of beans or in the state of ground, the first flavoring of brown sugar is performed. The fragrance is permeated into the inside by leaving the fragrance inside for a predetermined period of time, and then the scent of brown sugar is applied for the second time, and the fragrance is left inside again for a predetermined period of time to permeate the inside. A method for producing the brown sugar scented coffee according to claim 5. 7. After roasting coffee beans to such an extent that aroma is reduced and bitterness starts to appear, beans or flour with brown sugar aroma and beans or flour that has just been roasted are appropriately mixed. A method for producing brown sugar scented coffee, characterized by blending at a ratio.