JP2002330699A - Control of catabolic reaction of protein by method for roasting coffee bean without crushing and method for preventing the same from oxidizing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee taste having a refreshing aftertaste and a dry feeling which can not be obtained in conventional methods for roasting and a roasted bean suitable for preserving for a long period by a new method for roasting. SOLUTION: This method for roasting without crushing comprises gradually solidifying a protein of a crude bean at the initial treatment, controlling a strong 'popping' and a rapid thermochemical reaction when roasting at the intermediate treatment and making the cell wall of the coffee bean slowly close at the final treatment while individually adjusting calories of a radiant energy and a convective heat energy required for roasting a coffee bean.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a protein catabolism reaction by a non-crushed roasting method of coffee beans which can provide a roasted bean having a refreshing and dry feeling of aftertaste and suitable for long-term storage. It is a technical theory that relates to control and its oxidation prevention method and can be applied to all roasted foods.

[0002]

2. Description of the Related Art Conventionally, in roasting coffee beans, the beans are burnt by rapid heating, and their cells are strongly destroyed to extract the components of the beans into water or hot water. This roasting method differs in the heating method, temperature, time, etc., depending on the type, state or taste of the beans, and there are various types from light roasted cinnamon roast to deep roasted high roast. The basic condition is that the first condition is cell destruction of beans as described above, and the second condition is rapid cooling after stopping heating to suppress progress of roasting degree and dissipation of flavor components. Most of them did.

[0003] Therefore, the conventional heating methods are gas, electric heater, charcoal, hot air or distant, irrespective of self-roasting in relatively small quantities or roasting in factories for mass production. Roasting is performed by rapidly heating green beans using infrared rays as a heat source. For example, before starting roasting, set the roasting kiln
A method of heating to a high temperature of 50 ° C. or more, and then adding green beans to the mixture and heating it up from room temperature at once, or a hot-air drum roasting machine with green beans at 400 to 500 ° C. And a method of rapidly roasting the hot beans, which has reached 200 ° C. or higher, is generally performed by direct cooling with air cooling or a cooler.

[0004] The most characteristic reaction of the above-mentioned conventional roasting method is a rapid chemical reaction accompanied by an explosive "goby" that occurs twice, and a heat energy release phenomenon generated at the same time. Through these reactions, coffee beans produce a variety of unstable chemicals that are important factors in determining the taste of coffee. Among these reactions, melanoidin, which is produced by the Maillard reaction involving catabolized proteins and sucrose, is a substance that produces black-brown pigments in coffee, and is also combined with diketopiperazines, which are also produced by the catabolic reaction. I do.

In addition, these catabolic proteins are complex with chlorogenic acid, which is a main component of the taste of coffee, caffeic acid and quinic acid produced by hydrolysis thereof, or compounds thereof, and chemical substances such as trigonelline. Combines to form various chemicals. And among these substances, diketopiperazines and their compounds are considered to produce unpleasant bitterness included in the taste of coffee.

[0006] Therefore, the taste and color of coffee obtained by the conventional roasting method contain a lot of chemical substances of complex taste including unpleasant bitterness. It becomes a persistent, opaque coffee that remains inside, and in the case of light roasting, it becomes a coffee whose taste, darkness, aroma, color, etc. has just become thinner, and has a refreshing dry taste and A clear coffee color could not be obtained. Even during the preservation of the roasted beans, rapid chemical reactions and strong cell destruction inside the roasted beans accelerate the chemical change between various components and oxidative degradation by air very quickly, It is very difficult to preserve the taste and aroma of the roast for a long period of time because of the large amount of volatile components emitted.

[0007]

The mechanism of the rapid and unstable thermochemical reaction in the above-mentioned conventional roasting method is described below.
As a precursor to the phenomenon, coffee beans shrink. It is said that the phenomenon of explosive “goby” is a phenomenon in which the shrinkage causes the energy stored and trapped in the cell compartment inside the coffee beans to be released together with the vaporization of the substance in the cell compartment. And it is the cause of the shrinkage of coffee beans accompanying the above phenomenon,
The contraction that precedes the first "goby" causes the water inside the cells of the heated and expanded coffee beans to evaporate rapidly, pushing out the cell wall and releasing it. This allows coffee beans to
A large amount of heat of vaporization is taken from the cell wall, the inside is cooled, and the whole bean shrinks. Similarly, the second "goby" is caused by the vaporization and heat release of intracellular substances by the first "goby" It is believed to be caused. In other words, this phenomenon means that unless the first explosive strong "goby" occurs, the second "goby" does not occur.

[0008] In view of the above, the present invention realizes, in the roasting method of the prior art, a refreshing dry feeling of the aftertaste, a clear coffee color, and a long-term storage at room temperature while suppressing deterioration of aroma and flavor. Judged that it was difficult, and repeated trial-and-error experiments.
Without robbing, it was found that it could be realized by a revolutionary roasting method similar to failure roasting, and its roasting technology can be widely applied not only to coffee beans but also to general roasted foods It is an object of the present invention to provide a completely new roasted bean obtained by a method of controlling a catabolic reaction of a protein by a non-crushing roasting method of coffee beans and an antioxidation method thereof.

[0009]

Means for Solving the Problems In the roasting experiment of the present invention, first, in order to prevent a strong "goby" accompanied by cell destruction for the first time, the vaporization of water preceding it is carried out slowly, As a result, it has been found that heat energy equivalent to heat of vaporization taken from the cell wall can be supplied to the cell wall. For that purpose, first, about 80
After slowly preheating to ℃, set the rotation of the exhaust fan slightly higher than in the initial process, and then increase the heat only to high heat, and slowly reduce the temperature of the beans to about 150 ℃ while suppressing the rising convective heat energy of the air. You only need to raise it.
Then, at this temperature, the amount of water vaporized in the cell compartment increases, so that the convection heat energy may be increased by lowering the rotation speed of the exhaust fan. Next, in order to cause a stable thermochemical reaction while raising the temperature of the coffee beans, heating and exhausting are performed so that the temperature of the coffee beans at that time and the temperature of the air touching the beans are uniform. Adjust it. In other words, if the rotation of the exhaust fan is stopped while the damper of the exhaust fan is opened and the heating is continued in a gentle and natural state using the heat convection of the air, the uniformization can be achieved autonomously. Then, after the target roasting degree is reached and the heating is stopped, as a final treatment, the temperature of the beans may be slowly lowered by allowing the convection heat to flow off naturally from the damper that is kept open. The present invention enables a non-crushed roasting method of beans for the first time by performing these series of processing operations.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The invention according to claim 1 of the present invention is characterized in that, when roasting coffee beans, the amount of radiant energy required for roasting and the amount of convective heat energy of air are individually adjusted. First, as an initial treatment, preheat to about 80 ° C with weak heat energy to evaporate excess water contained in the green beans, and at the same time, slowly solidify the protein of the green beans. By adjusting the heating so that the temperature rises slowly and uninterruptedly, a strong "goby" and a rapid thermochemical reaction are suppressed, and after the heating is stopped, air is used as the final treatment so that the temperature of the beans gradually drops. Control of protein catabolism reaction by non-crushing roasting method of coffee beans, characterized by controlling the convective heat energy of the bean and suppressing the rapid shrinkage of the beans and closing the cell wall slowly Its is obtained by a method for preventing oxidation, to watery green beans, when slowly vaporize the moisture in weak preheating green beans inside the cell wall to release a constant moisture without being destroyed little. And at the same time, the raw bean protein is solidified before the outflow of components and strong chemical changes. Next, after this treatment, when the temperature of the beans is slowly increased, the amount of evaporation of the water increases at about 150 ° C., and when the evaporation continues as it is and the water almost disappears, the beans increase in the internal temperature as the temperature increases. A very weak and intermittent "goby" begins as the chemical slowly undergoes a thermochemical reaction. Then, when this "goby" progresses slowly and reaches the intended roasting, the heating is stopped, the convective heat energy of the air due to the residual heat is adjusted only by forced exhaust, and the temperature of the beans is reduced by about one.
When the temperature is lowered slowly to 00 ° C., the cell wall of the beans gradually closes.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, the non-crushed roasting method of the present invention was carried out using the following roasting machine and apparatus. A gas far-infrared ray garry was used as a heat source for heating, and the roasting pot was made of a stainless steel wire net so that coffee beans could be efficiently and easily heated by far-infrared rays. At the top, an exhaust fan that can freely control the opening and closing and rotation of the damper is installed, and by adjusting the number of rotations, the amount of convective heat energy of air can be freely controlled. This makes it possible to individually control the radiant heat of far-infrared rays, which are two types of thermal energy mainly involved in roasting coffee beans, and the convective heat generated by heating. In addition, the roasting machine and apparatus shown above are one means for obtaining the non-crushed roasted beans in the present invention, and are not limited thereto. If the roasting method from the initial processing to the final processing shown below is possible while adjusting, the use of any appliance or device including high-frequency wave and the means for automatically controlling these may be carried out.

Hereinafter, the non-crushed roasting method of the present invention will be described in order. (1) First, as an initial roasting process, green coffee beans are preheated to about 80 ° C. with weak thermal energy. At that time, the heating power is set to low heat, the exhaust fan is set to a high rotation with the damper opened, and the green beans are slowly heated so as not to rise rapidly. Approximately 5 minutes is used as a guide. (2) Next, after the preheating is completed, the exhaust fan is kept rotating at a relatively high speed, and only about 150
Heat to ° C. About 7 minutes during this time. (3) When the coffee beans swell and the silver skin peels off and begins to turn a little brown, reduce the rotation of the exhaust fan only and continue heating. (4) In this state, after about 5 minutes, when the cinnamon roast is reached, a weak and intermittent "goby" starts slowly. At that time, stop only the exhaust fan rotation with the damper open. (5) Heat to the desired roast as it is. About 5 minutes to medium roast. It takes about 10 minutes to high roast. During this time, there is a weak intermittent "goby" in which all the coffee beans goby. (6) When the temperature of the beans exceeds about 200 ° C. and reaches the target roast, the heating is stopped, only the exhaust fan is set to rotate strongly, and the convective heat due to the residual heat is discharged to the outside as it is to cool slowly. (7) When the heating is stopped, the thermochemical reaction accompanied by a weak "goby" ends quickly, and the temperature of the beans falls to around 100 ° C in about 5 minutes. (8) When the temperature reaches this temperature or lower, the beans may be rapidly cooled to room temperature using a cooler or a cooler. As described above, the non-crushing roasting method of the present invention is completed by the steps (1) to (8).

The quality of coffee beans obtained by the roasting method of the present invention will be described based on the inspection data shown in Tables 1 and 2.

[0014]

[Table 1]

[0015]

[Table 2]

The coffee beans used in this test were obtained by roasting Guatemala, Santos NO3 and Dominica at a mixing ratio of 1: 1: 1. The leachate was obtained by heating 50 g of coffee beans with a siphon for about 1 minute to obtain 600 g of leachate. A significant feature of this test data is that the roasted beans according to the present invention have a much higher chlorogenic acid content than the conventional roasting method. The roasted beans according to the prior art have a medium roast content of about 5 chlorogenic acids.
0% or more and about 90% or more of high roast are lost by roasting, whereas the roasted beans obtained by the present invention have very little loss. Since chlorogenic acid is a main component that forms the taste of coffee, it can be said that this coffee is a coffee beverage containing more components of taste than before. Also, the mass of lipid and total nitrogen in the leachate data is very stable,
The mass of the unknown substance is also stable. And the mass of this unknown substance occupies about 50% or more of the solid content contained in the leachate. This is because the roasted beans in the present invention are less likely to chemically react with unknown substances and other unstable chemical substances because the protein and lipid contained in the beans have a stable molecular structure. it is conceivable that. Therefore, it can be said that the coffee extract obtained by the present invention does not change while containing a large amount of unstable chemical substances, and that the entire chemical substances including the others remain stable. It is considered that this has made it possible to maintain the clarity of the color after extraction and the taste and flavor for a long time.

The above description is consistent with various characteristics of coffee as described below. First, there is no hue difference between the medium roast and high roast extracts, and it has a transparent reddish-brown color. At first glance, it looks like lightly brewed coffee, but the taste is rich. However, there is no unpleasant bitterness that remains in the aftertaste as in the past, and the coffee has a clear taste. This may be considered to mean that the Maillard reaction, which is a pigment formation reaction, is not performed, that is, there is no protein catabolism reaction. When milk and sugar are added to the coffee, the taste is drastically changed to produce a caramel-like flavor, which changes to a mellow and very delicious taste. This is because the unstable chemical substance contained in the coffee is combined with the substance contained in milk and sucrose, and the main component is considered to be caramelized sucrose. It is considered that the brown pigment contained in this coffee is mainly composed of a pyrolytic intermediate of sucrose, which is a precursor of the brown pigment conventionally formed by roasting, and a catabolic compound of chlorogenic acid. This means that the coffee extract was extracted 24 hours after extraction.
Even after a lapse of time, it can be easily inferred from the fact that there is no significant change in color transparency and taste.

Further, even if the roasted beans obtained by the roasting method of the present invention are left in contact with air at room temperature for two months after roasting, the taste and taste of the extract can be improved. No significant change in color, darkness or scent. This is because the cell walls of the coffee beans are loosely closed without being crushed, so that the coffee components trapped in the cell compartment of the coffee beans are cut off from the air, and the taste, color, darkness, aroma, etc. change significantly. This demonstrates that the oxidation phenomenon and the outflow of the components that cause the oxidation hardly progress. Further, due to the confinement, the coffee component which has reacted with the water at the time of extraction rapidly generates carbon dioxide, and the pressure is increased, whereby the cell wall is strongly pushed and spread, thereby facilitating the diffusion of the coffee component.

In the conventional roasting method, since the roasted beans have been rapidly destructed by the convection heat of air, the deterioration of the quality and the outflow of the components due to the oxidation phenomenon are fast. Immediately after roasting, it is necessary to perform various treatments that lead to high costs, and the extract can only obtain coffee whose color turbidity further increases over time and the taste and flavor sharply decrease is the current situation. On the other hand, the roasting method of the present invention slowly heats and cools while controlling the rise of thermal energy mainly composed of radiant heat and the convective thermal energy of air to control the catabolic reaction of the protein and prevent oxidation. Because it is a non-crushed roasted bean, the deterioration of the quality of the beans themselves and the outflow of components are much slower than in the past, making them suitable for long-term storage. Obviously late, the taste is clear and dry with a clear aftertaste and a clear, transparent coffee color can be obtained.

[0020] The roasting method of the present invention is not limited to cacao and other beans, and is not limited to roasting of barley in the production process of beer and the like. Other conditions and the like are different, but if roasting by a method that controls the catabolic reaction of proteins by applying the technology of the present invention, there is a possibility that a new taste beer that can not be obtained by the conventional manufacturing method can be produced, Therefore, the present invention is an invention having very high applicability and great effect.

Claims (1)

[Claims] 1. When roasting coffee beans, preheating to about 80 ° C. with weak heat energy is first performed as initial treatment while individually adjusting the amount of radiant energy required for roasting and the amount of convective heat energy of air. By evaporating the excess water contained in the green beans and simultaneously solidifying the protein of the green beans, and then adjusting the heating so that the temperature rises slowly and uninterruptedly until the target roasting as a medium treatment. Suppress rapid thermochemical reactions with strong "goby" and, after heating is stopped, adjust the convective heat energy of the air so that the temperature of the beans gradually decreases as a final treatment to reduce the rapid shrinkage of the beans. A method for controlling a catabolic reaction of a protein by a non-crushing roasting method for coffee beans, wherein the cell wall is slowly closed while suppressing the oxidation, and a method for preventing its oxidation.