JP2006075105A - Regular coffee, coffee beverage and method for processing coffee - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing coffee hardly causing deterioration in taste and/or flavor inherent in the coffee even after a long period goes on from production (ingathering) to processing, and enabling effective utilization of endocarps and silver skin of parchment coffee which have not been effectively utilized in the past: and to provide regular coffee produced by the method, and coffee beverage using the regular coffee. <P>SOLUTION: The method for producing the regular beans coffee or coffee powder comprises using the parchment coffee comprising coffee beans with endocarps and silver skin as raw material; and roasting the coffee beans without threshing them to process them into the regular coffee beans or the regular coffee powder. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a coffee processing method in which parchment coffee (coffee seed with inner skin and silver skin) imported into a consumer country is roasted without threshing and processed into regular coffee beans or regular coffee powder, and The present invention relates to regular coffee by the processing method and a coffee beverage using the regular coffee.

  Traditionally, regular coffee processing is generally roasted after long-term circulation in the form of green coffee (coffee seeds with the inner skin and most of the silver peel removed). . That is, coffee processing is performed, for example, according to the procedure shown in FIG. 1 (see, for example, Patent Documents 1 and 2).

(1) Coffee plantation A '
Coffee is cultivated, coffee cherries are harvested, coffee is refined, and processed into parchment coffee with an inner skin.

(2) Coffee exporter B '
In a coffee exporter who purchased the parchment coffee from a coffee plantation, a threshing / selection process is performed to obtain green coffee. Then it is packed and exported, for example, to a coffee roaster in the consuming country that bought the green coffee.

(3) Coffee roaster C '
The purchased green coffee (packed) is transported by sea, imported to the consuming country, and brought into the warehouse. After being stored in the warehouse, it is brought into the factory, processed into regular coffee, and shipped to consumers.

(4) Consumer D '(for example, beverage factory)
Regular coffee beverages are produced by receiving and extracting regular coffee. In addition, in the above production, parchment coffee inner skin and silver skin (thin skin between the seed part that becomes green coffee and the inner skin) has a different composition and unique flavor from green coffee, but it is drinkable. It is not provided for and is discarded or used as fertilizer.
JP-A-6-343390 JP 2004-38822 A (paragraph 0002)

  However, in the conventional coffee processing methods as described above, it takes an average period of about three months to reach Japan, for example, from Japan to the country, and until it is processed into regular coffee and used. If the period required for this is added, for example, in Japan, the flavor may be deteriorated due to the influence of heat and humidity in the long-term distribution process in the state of green coffee for an average of 6 months.

  In addition, parchment coffee inner skin and silver peel (light skin) have unique flavors and effective ingredients, but these are generally removed by threshing, so they were not included in the product coffee. .

  The present invention has been made in view of the above points, and it is difficult to lose the original taste and aroma of coffee even after a long period of time from production (incorporation) to processing of coffee beans, and parchment that has not been effectively used in the past. It is an object of the present invention to provide a coffee processing method capable of effectively using the inner skin or silver skin of coffee, and a regular coffee by the processing method and a coffee beverage using the regular coffee.

  In order to achieve the above object, the coffee processing method of the present invention uses parchment coffee, which is coffee beans with endosperm and silver skin, as a raw material and roasted without threshing into regular coffee beans or regular coffee powder. It is characterized by processing.

  According to the coffee processing method of the present invention having the above-described configuration, the raw material imported as parchment coffee is roasted as it is without threshing into regular coffee beans or regular coffee powder. Since it is transported and stored in the pot, the influence of heat and moisture on the seed part, which is the main part of the coffee flavor, can be suppressed, and the possibility of flavor deterioration can be reduced.

  The coffee processing method according to claim 2 is characterized in that parchment coffee which is coffee beans with inner skin and silver skin is used as a raw material, roasted and then threshed to be processed into regular coffee beans or regular coffee powder.

  According to the coffee processing method according to claim 2, since the inner skin and the silver skin are peeled (threshing) after roasting with parchment coffee, it can be moved and stored in a form with an inner skin until immediately before roasting. Therefore, the effect of heat and moisture on the seed part, which is the main part of the coffee flavor, is suppressed, and the possibility of deterioration in flavor is reduced. As in the case of roasting, there is an effect that a coffee product having the seed part as the most component can be obtained.

  As described in claim 3, the parchment coffee used as a raw material can be washed before roasting.

  By doing in this way, the parchment is washed before roasting, and dust adhering to the parchment can be removed, thereby realizing a clean taste.

  The regular coffee according to claim 4 is roasted by the coffee processing method according to claim 1 or 3 and processed into regular coffee beans or regular coffee powder, whereby the parchment or silver peel of the parchment coffee is made of coffee beans. It is mixed with the seed part.

  The coffee beverage according to claim 5 is extracted by using regular coffee processed by the coffee processing method according to claim 1 or 3.

  According to the regular coffee according to claim 4 and the coffee beverage according to claim 5, a portion that cannot be obtained by conventional green coffee roasting is obtained by roasting the parchment coffee as it is, such as outer and inner skins and silver peels. It can be mixed into the product together with the coffee beans seed part, so that it can provide a coffee taste with inner skin or silver peel according to the demand for flavor and ingredients.

Since this invention consists of said structure, there exist the following outstanding effects. That is,
The raw material imported in the state of parchment coffee is roasted without threshing, creating a fresh and tasteless coffee taste, and after roasting, inner skin and silver peel are removed according to the request for flavor and ingredients Or, conversely, it can be made into a variety of products containing endoderm and silver skin.

  Examples of the present invention will be described below.

  When 20kg of Guatemalan parchment coffee imported two years ago and stored at room temperature is put into a Fuji coffee machine roasting machine with an inner skin and heated for about 10 minutes, it is the same as when roasting conventional green coffee I started to hear the beeping sound, and after about 5 minutes, it was discharged and cooled to room temperature to finish the roasting process. The inner skin part was whitish before roasting but turned light brown, and the seed part inside boiled and swelled in the same way as when roasting conventional green coffee, and changed to dark brown.

  The mass of the roasted product was about 16 kg, and the difference from the input amount (4 kg) was considered to have been discharged from the suction device as moisture evaporation, evaporation of other components, and dust. When the roasted product was finely pulverized including the inner fruit skin, the silver skin part, and the seed part, and the color was measured, the L * value was 23.9.

  The roasted product was pulverized with an inner skin, and 30 g of the coffee powder was extracted with hot water with a paper drip to obtain 450 cc of a coffee extract (coffee beverage).

  The inner skin and silver peel of the roasted product are removed, processed into the shape of conventional coffee beans (mostly seeds), and 24 g of the pulverized powder is extracted with hot water with a paper drip to obtain 450 cc of coffee extract This was designated as Extract 2.

  For comparison, parchment coffee, which is the raw material of the above roasted product, was threshed in the production area Guatemala, and green coffee that had been imported two years ago and stored at room temperature was roasted with a table-top roasting machine and crushed. 24 g of powder was extracted with hot water with a paper drip to obtain 450 cc of coffee extract. This was designated as Extract 3.

  Note that the amount of coffee used in Extract 1 is 6 g more than the others because the inner skin and the silver skin do not contribute much to the concentration of coffee extract flavor. This is to prepare the same concentration when drinking.

  In Extract 3, the astringency of the aftertaste often found in regular coffee made from water-washed refined coffee after a long time was strongly felt. This was considered to be due to the effect of aging when stored at room temperature for about two years in the state of green coffee.

  However, extracts 1 and 2 did not have such a taste. This was considered to be due to the relatively weak influence of aging due to storage and use in the parchment state.

  In addition, there is a clear difference in flavor between Extract 1 and Extract 2; Extract 1 has a soft flavor with a fruity taste, and Extract 2 has an acidity and bitterness typical of Guatemalan beans. The sharp flavor was felt.

  Thus, it was confirmed that roasting with parchment can process coffee with less flavor deterioration than the conventional method, and that coffee utilizing the flavor and components of inner skin and silver skin can be processed.

  In addition, the parchment and silver skin removed by threshing can be extracted like tea and used for drinking, or can be used as compost.

  Furthermore, a test for confirming that the processing method can suppress a decrease in chlorogenic acid constituting the coffee component is described in Patent Document 2 as an example of the invention. According to this, it is judged that there exists an effect which suppresses deterioration of the coffee bean with respect to the severe temperature change during the container transportation from a coffee producing country to Japan by making it a parchment state.

It is explanatory drawing of the flow of the general process from a parchment coffee to regular coffee.

Claims (5)

  A method for processing coffee, comprising using parchment coffee, which is coffee beans with inner skin and silver skin, as raw materials, roasting without threshing, and processing into regular coffee beans or regular coffee powder.   A method for processing coffee, comprising using parchment coffee which is coffee beans with inner skin and silver skin as raw materials, roasting and then threshing to process into regular coffee beans or regular coffee powder.   The coffee processing method according to claim 1 or 2, wherein the parchment coffee used as a raw material is washed before roasting.   It is roasted by the coffee processing method according to claim 1 or 3 and processed into regular coffee beans or regular coffee powder, whereby the parchment or silver peel of the parchment coffee is mixed with the seed part of the coffee beans. Regular coffee.   A coffee beverage extracted by using regular coffee processed by the coffee processing method according to claim 1.

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