JP2007282537A - Method for producing roasted coffee bean reduced in acrylamide and increased in chlorogenic acids, and food and beverage comprising the roasted coffee bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing roasted coffee beans reduced in acrylamide and increased in chlorogenic acids without using/adding any other materials than coffee beans. <P>SOLUTION: The method for producing roasted coffee beans comprises roasting coffee beans with superheated steam so as to reduce the content of acrylamide and increase the content of chlorogenic acids. Roasted coffee beans have a reduced content of acrylamide and an increased content of chlorogenic acids. The food and drink served as health-appealing coffee is obtained by using roasted coffee beans reduced in acrylamide and increased in chlorogenic acids. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing roasted coffee beans in which the content of acrylamide and the content of chlorogenic acids are increased as compared with normal roasted coffee beans without using or adding raw materials other than coffee beans.

  Coffee is one of the most popular beverages in the world and has been enjoyed for thousands of years. In April 2002, researchers at the Swedish National Food Administration and Stockholm University found that acrylamide, a potentially carcinogenic chemical, was added to many types of foods and beverages that were heat-treated. Announced that it will be formed. The presence of acrylamide has also been pointed out in roasted coffee beans. Acrylamide has a carcinogenic potential similar to other carcinogenic substances in food in animal experiments, but the risk of carcinogenesis for humans is unknown. Only limited human data are available for acrylamide, and they do not provide any evidence about the risk of cancer from acrylamide intake. However, there is an actual situation that reduction of acrylamide is required on a global scale. In Japan as well, the Ministry of Health, Labor and Welfare has requested the industry to urgently consider manufacturing conditions that suppress acrylamide production.

  On the other hand, chlorogenic acids are a kind of polyphenols contained in coffee beans, and the following reports have been made on the physiological improvement effect on the human body due to the intake of food containing chlorogenic acids derived from raw coffee bean extract. Efficacy is confirmed by digestive improvement effect by suppressing gastric acid secretion at intake of about 500 mg / day, suppressive effect on increase in blood glucose level by intake at 400 to 1000 mg / day, and suppressive effect on blood pressure by intake at 140 to 280 mg / day Yes.

  Furthermore, LD50 was determined to be 2000 mg / kg or more in an acute toxicity test using a coffee seed extract containing chlorogenic acids as an essential component, and it was confirmed that the safety was very high.

  The green coffee beans contain various chlorogenic acids, and as the chlorogenic acids, three kinds of monocaffeoylquinic acid, ferlaquinic acid and dicaffeoylquinic acid are contained. Here, as mono-caffeoylquinic acid, there are isomers of 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid. In this specification, the term “chlorogenic acids” is used. And used as a general term for the above-mentioned compounds.

  Those who are concerned about the inclusion of acrylamide in roasted coffee usually have high interest in nutritional functional ingredients as well as suspicious ingredients for health and health problems in foods, and polyphenols in coffee beans It is easily presumed that they are also interested in the intake of chlorogenic acids, which is a type of the above. In order to meet such consumer needs, there has been a long-awaited appearance of coffee products including roasted coffee beans that contain ingredients that are less likely to be a health hazard or that have more functionality.

Green coffee beans are usually roasted using hot air in the temperature range of 250 to 400 ° C. The roasting time and roasting speed have a significant influence not only on the flavor characteristics of coffee but also on the composition of the ingredients. It is known that acrylamide in coffee beans is prominently produced in the initial stage of roasting, and then the degradation of acrylamide becomes dominant toward the end of the roasting process. A typical example of coffee beans roasting and the transition of acrylamide content is shown in FIG. From FIG. 1, coffee beans roasted shallowly contain more acrylamide than beans that have been roasted. However, deeper roasting as a means for reducing acrylamide results in flavor changes such as increased bitterness and burnt odor.
On the other hand, although chlorogenic acids are included in green coffee beans by about 5 to 10%, it decreases significantly with roasting, and coffee beans roasted in shallow roast contain significantly more chlorogenic acids than deep roasted beans. It is known. Moreover, even if the roasting degree is the same, if the roasting time is long, it decreases due to the decomposition reaction. As a means for increasing chlorogenic acids in roasted coffee beans, performing roasting for a short time by further roasting brings about an unfavorable effect on flavor such as an unpleasant acidity and an increase in raw bean odor.

  As a method for reducing the amount of acrylamide in roasted coffee beans, a method of treating green coffee beans with an asparagine reductase containing asparakinase and then cooking or roasting coffee beans is also disclosed. . However, these methods require a process of adding and processing raw materials such as enzymes to coffee beans, and those who are concerned that raw materials other than coffee beans are added, even if only a small amount is not 100% raw coffee beans. The problem of being unacceptable remains.

Moreover, in the method of roasting coffee beans using superheated steam, there are the following prior literatures, but there is no description of reduction of acrylamide in these. There is also no method for strengthening chlorogenic acids.
Special Table Sho 63-502319 JP 2003-346362 A JP-A-8-92-57 JP 2004-283062 A JP 2006-503592 A JP-A-1-256347 JP-A-5-168410 JP-A-6-046755 JP-A-6-030754 JP-A-10-234345 FAO / WHO Consultation on the Health Implications of Acrylamide in Food: Summary Report on Health Effects of Acrylamide in Food, Geneva, Switzerland, June 2002 Month 25-27. Ikuo Saito et al., Medicine and pharmacy, 47 (1): 67-74,2002, Effects of beverages containing fresh coffee bean extract on human blood pressure Mitsuru Yoshida and 6 others, “Analysis of acrylamide in processed foods marketed in Japan”, Journal of Japanese Society for Food Science and Technology, December 2002, Vol. 49, No. 12, p. 822-825 H. Guenther, "Status of research on acryl amide formation during theroasting of coffee", Acryl amide status report, December 2004, CIAA, pp.38-43 Toshiro Nakabayashi et al., “Chemistry and Technology of Coffee Roasting”, Kogaku Publishing, p. 52-54

  Careful and thorough research is required to assess what human health consequences may result from human consumption of acrylamide in a content commonly found in roasted coffee products, Without the use or addition of ingredients other than coffee beans, because consumers express safety concerns over the fact that ingredients other than coffee beans such as enzymes are added to reduce acrylamide. It is an object of the present invention to provide roasted coffee beans that have a reduced acrylamide content than roasted coffee beans. At the same time, it is also an object of the present invention to provide a method for roasting coffee beans without reducing chlorogenic acids that can be significantly reduced by roasting.

  The present inventor has made various studies to suppress the production of acrylamide content of roasted coffee beans rather than the usual roasting method without using / adding raw materials other than coffee beans, and under pressure using superheated steam. By roasting and speeding up the hydrolysis reaction, it suppresses the formation reaction that changes to the precursor of acrylamide, and the same roasting time and roasting obtained by heat sources other than water vapor, for example, general hot air type or direct heating We have found that the production of acrylamide in roasted coffee beans is reduced compared to roasted coffee beans prepared in color. Furthermore, surprisingly, it has been found that roasting with superheated steam is effective in suppressing the decomposition reaction of chlorogenic acids, and the present invention has been completed.

  There are many advantages to using superheated steam. These advantages include: (a) it is a completely non-toxic substance; (b) roasted coffee with a reduced amount of acrylamide with its calorific value, generally without causing undesirable side reactions. The beans are obtained.

  All references cited herein are incorporated herein by reference in their relevant parts, and any citation of any reference shall be construed as an admission that it is prior art relevant to the present invention. Should not. Also, as used herein, all percentages (%) are by weight unless otherwise indicated.

The mode of the present invention is as follows.
1. A method for producing roasted coffee beans having a lower content of acrylamide and a higher content of chlorogenic acid than normal roasted coffee beans, characterized by roasting coffee beans under pressure using superheated steam.
2. 2. The production method according to 1 above, wherein the pressure when roasting with superheated steam is 1.0 barG to 20 barG.
3. The acrylamide content in the roasted coffee beans is usually reduced by 10% to 100% based on the roasted coffee beans, and the chlorogenic acid content is increased by 10% to 100%, The manufacturing method as described in any one of said 1 or 2.
4). Manufactured by the method according to any one of claims 1 to 3, wherein the roasted color is 5Lu or less, the acrylamide content in the roasted coffee beans is 0 to 180 µg / kg, and the chlorogenic acid content is 7 to 29 g / kg. Roasted coffee beans.
5). Roasted coffee beans produced by the method according to any one of the above 1 to 3, having a roasting color of 5 to 10 Lu, an acrylamide content of 0 to 220 μg / kg and a chlorogenic acid content of 13 to 43 g / kg.
6). The method according to claim 1, wherein the roasted color is 10 to 25 Lu, the acrylamide content in the roasted coffee beans is 0 to 280 μg / kg, and the chlorogenic acid content is 18 to 60 g / kg. Produced roasted coffee beans. Roasted coffee beans produced by the production method described in any one of 1 to 3 above.
7). Food and drink containing the roasted coffee beans according to 1 to 6 above.

Details of the invention will be described below.
The kind of green coffee beans used in the present invention is not particularly limited, and examples include arabica, Robusta, and Riberica. You may use the bean which blended several kinds.
In the present invention, “normally roasted coffee beans” means roasting with the same roasting color obtained by performing roasting for the same roasting time as in the production method of the present invention by hot air or a direct heating method that is a conventional manufacturing method It refers to the green coffee beans.
In the present invention, the pressure when roasting with superheated steam is the pressure of the roasting chamber containing the coffee beans to be roasted, and is preferably 1.0 barG to 20 barG.
The roasted color of coffee beans in the present invention will be described in detail later.

  According to the present invention, roasted coffee beans having a reduced content of acrylamide and / or an increased content of chlorogenic acids in roasted coffee beans without the use or addition of ingredients other than coffee beans Can be used.

Embodiments of the present invention will be described below.
The coffee beans flow into a rotating roasting chamber mounted in a sealed pressure vessel. The superheated steam is sprayed on the flowing coffee beans by a nozzle inserted in the roasting chamber, and the coffee beans are roasted under pressure. The method of fluidizing the coffee beans is not particularly limited, but the coffee beans may be fluidized by supplying and circulating superheated steam so that the roasting reaction is uniformly performed.

  When the temperature of the coffee beans in the roasting chamber reaches a predetermined temperature, the supply of superheated steam is stopped, and the steam in the pressure vessel is wiped to near normal pressure to finish roasting. Immediately after discharging into a container under atmospheric pressure, cooling water is added and air below room temperature is sent at the same time, and the temperature of roasted coffee beans is rapidly lowered to 50 ° C. or less while flowing.

  Alternatively, the coffee beans may be pre-roasted under pressure of 6.5 to 20 barG using superheated steam, and then the final roasting may be performed under pressure of 1.0 barG using superheated steam.

  Although the said heating temperature is 200-400 degreeC, from a viewpoint of making superheated steam the temperature suitable for roasting, Preferably it is 250-320 degreeC, More preferably, it is 260-300 degreeC. The roasting pressure needs to be 1.0 barG or more in order to promote hydrolysis, but the roasting pressure is preferably 20 barG or less from the viewpoint of the flavor of the roasted coffee beans. The roasting time can be 3 to 15 minutes although it varies depending on the roasting degree.

  In the present invention, when the ratio of acrylamide and chlorogenic acids in roasted coffee beans is reduced or increased, the ratio of the same origin of green coffee beans by normal roasting with hot air or direct heating is used. The content of acrylamide and the content of chlorogenic acids in roasted coffee beans roasted at the same roasting time as in the method of the present invention and prepared in the same roast color are used as controls.

  As used herein, “roasting degree” refers to Dr. Roast color calculated indirectly using the visible light reflectance of a ground sample of roasted coffee beans using Lang's Color Reflectance Meter Model LK-100 (Dr. LangeGmbH, Dusseldorf, Germany). . The roasting color is expressed in “Lu” units, and the smaller the value of Lu, the darker the roasting color.

The coffee beans are ground by a bench top coffee grinder (Moden Process Equipment Co., Chicago, Ill.) To obtain a grinding degree of 700-800μ. Next, the ground coffee sample is dr. Loosely pour into a Petri dish with a Lange reflectometer to homogenize the surface. Next, a plane is obtained on the sample using a knife or the like. Next, the Petri dish is placed in a drawer arranged at the lower part of the reflectometer, and the measured reflectance value is displayed in the measurement mode of the instrument. The lower the reflectance value, the darker the roast color.
(Analysis method)
1. Method for measuring acrylamide in foods [Method for measuring acrylamide]
The experiment was performed according to the experimental method described in Non-Patent Document 3 above. Details are described below.
1) Synthesis of internal standard substance Acrylonitrile-d3 (99.5%, C / D / NIsotope Inc.) aqueous solution (1 g / 30 ml) was added to 5 g of RaneyR Copper (manufactured by Aldrich), and 3% at 80 ° C. under a nitrogen atmosphere. Stir for hours. The reaction solution was suction filtered and freeze-dried to obtain acrylamide-d3 as a colorless solid. A pure product with a purity of 99% or more obtained by sublimation purification was used as an internal standard substance.
2) Extraction operation About 50 g of the test sample pulverized by a food processor was accurately weighed into a 500 ml stoppered Erlenmeyer flask, and 500 μl of an acrylamide-d3 aqueous solution was added and shaken for 5 minutes. After adding 300-400 ml of water and crushing with a Polytron homogenizer (PT2100 Model DA2120 / 2; KINEMATIC Acrylamide G) for 1 to 3 minutes, a part of the pulverized product is taken into a 50 ml centrifuge tube. Centrifugation at 48000 xg for 20 minutes.

2 ml of the supernatant was dispensed into one plastic tube, frozen at −30 ° C., thawed and recentrifuged (21700 × g, 10 minutes). The total amount of the centrifugal supernatant was loaded onto a solid-phase extraction cartridge (ISOLUTEMultimode ™, 500 mg, International Sorbology Technology Ltd.) conditioned with 1 ml of methanol and 2 ml of water, and elution was performed with water. After loading the sample, the first 1 ml was discarded, and 3 ml was taken as a sample solution for gas chromatography mass spectrometry (GC-MS).
3) 3 ml of sample solution for measurement and analysis by GC-MS was cooled in an ice bath, and bromine reagent (15.2 g of potassium bromide, 0.8 ml of hydrogen bromide water, 5 ml of bromine water, 60 ml of water) was added to the color of bromine. Was added until it remained and left on an ice bath for 1 hour. A 1.0 mol / L aqueous sodium thiosulfate solution was added to reduce and eliminate excess bromine, and the mixture was extracted with 4.0 ml of ethyl acetate. The extract was dehydrated with sodium sulfate (anhydrous), and most of the solvent was distilled off under reduced pressure at 30 ° C. using a centrifugal evaporator. Before complete drying, the sample was transferred to a micro sample tube for GC-MS analysis, and further dried under reduced pressure by a centrifugal evaporator for about 5 minutes. The sample tube was stored at 4 ° C. and dissolved in 25 μl of ethyl acetate just prior to analysis.

  For GC-MS analysis, GCMS-QP2010 (manufactured by Shimadzu Corporation) was used, and CP-Sil24CB Lowbleed / MS (0.25 mm × 30 m, Varian) was used as the column. 1 μl of sample solution is injected in splitless mode, held at 85 ° C. for 1 minute, heated to 175 ° C. at 25 ° C./minute, held for 6 minutes, heated to 250 ° C. at 40 ° C./minute, 7.52 at 250 ° C. GC was performed with a temperature rising program of minute retention. The carrier gas was He, the column head pressure was 100 kPa, and the sample introduction part temperature was 120 ° C.

The debrominated fragment ion peak (m / z 150,152) of 2,3-dibromopropionamide having a retention time of 8.2 minutes was detected by selective ion detection (SIM), and the retention time derived from the internal standard was 8.1. The acrylamide content in the sample was calculated from the area ratio with the peak of minutes (m / z 153, 155).
2. (% Decrease in acrylamide)
% Reduction of acrylamide = [(acrylamide content in control roasted coffee beans−acrylamide content in superheated steam roasted coffee beans) / acrylamide content in control roasted coffee beans] × 100
3. Chlorogenic acid analysis method The chlorogenic acid content in roasted coffee beans was measured by the following analysis method using HPLC (high performance liquid chromatography).
1) Extraction operation of chlorogenic acids from roasted beans
a) Prepare a required amount of 70% (v / v) aqueous methanol solution (100 ml or more / sample) with a graduated cylinder.
b) Fix the cooling pipe in the draft on the water bath with a stand, etc., and let the tap water flow to the cooling section.
c) About 1 g of an analytical sample pulverized to a particle size of 300 to 500 μm in an Erlenmeyer flask is measured with a precision balance and transferred to the Erlenmeyer flask.
d) About 30 ml of 70% methanol solution is weighed and transferred to an Erlenmeyer flask, and 4 to 5 boiling stones are added.
e) Attach the Erlenmeyer flask to the condenser and place it in a water bath so that the liquid level of the flask is below the water level. At this time, the condenser and the flask are fixed with a fixing clip.
f) Extraction is performed for 15 minutes after the methanol solution starts to boil, and when the time is up, the Erlenmeyer flask is lifted out of the water bath and allowed to stand for several minutes until the condensate finishes dropping.
g) Remove the Erlenmeyer flask from the condenser and let it stand for a few minutes to allow the fine powder sample in the liquid to settle to the bottom.
h) Transfer the solution in the Erlenmeyer flask to a 100 ml volumetric flask with a pipetter or the like. Care should be taken not to transfer the analytical sample particles, especially in the first batch.
i) Repeat steps e through h three times in total. However, after a new methanol solution is added, one boiling stone is added.
j) After the final extraction operation, transfer the liquid in the Erlenmeyer flask to a 100 ml volumetric flask as much as possible using a Pasteur pipette. At this time, the fine powder of the analysis sample may be slightly transferred.
k) Using a small amount (20-30 ml) of a 70% methanol solution, rinse the analytical sample in the Erlenmeyer flask in two portions, collect the rinsed solution with a Pasteur pipette, and make up to 100 ml at room temperature.
2) HPLC method Using an ODS-2 reverse phase column, elution was performed with a gradient of eluent A (0.05 M acetic acid 3 vol% acetonitrile aqueous solution) and eluent B (0.05 M acetic acid 100 vol% acetonitrile solution). The standard product and the retention time were compared and identified. With respect to the area% obtained here, the chlorogenic acid amount (mg) per 1 g of the pulverized roasted coffee beans is expressed using caffeoylquinic acid at the fifth position for chlorogenic acids as a standard substance.
4). Increase in chlorogenic acids
% Increase in chlorogenic acids = [(chlorogenic acids content in control roasted coffee beans−chlorogenic acids content in superheated steam roasted coffee beans) / chlorogenic acids content in control roasted coffee beans] × 100
The coffee beans roasted by the method of the present invention can be added to various beverages or foods as they are. Further, the coffee beans roasted by the method of the present invention are pulverized by using a general pulverizer, a roll mill, etc. Including various shapes) and can be added to various beverages or foods in the form of roast and ground coffee. By extracting the roast and ground coffee using an extract such as water or alcohol, liquid coffee having a desired content with a low acrylamide content and a high chlorogenic acid content can be obtained. Next, in the state of the obtained liquid coffee as it is, in the state of a liquid coffee concentrate obtained by concentrating the liquid coffee, or in the state of powdered coffee obtained by drying the liquid coffee by means of spray drying, freeze drying, etc. Can be added to beverages and foods. Thus, the coffee beans obtained by the method of the present invention and the extract thereof can be used for flavoring beverages and foods.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
Control roasted coffee beans are prepared by conventional hot air heating / direct fire heating systems as known in the art. Both the control roasted coffee beans and the superheated steam roasted coffee beans were roasted to approximately the same roasting degree with approximately the same roasting time.
Example 1: One-stage pressure roasting was performed using a roasting apparatus shown in FIG. 2 using Indonesia EK-1 beans (Robusta seed). Open the coffee bean charging valve (1) and add 1 kg of Indonesian EK-1 beans to the roasting chamber (3) from the charging hopper (2), then roast for 6.5 minutes with superheated steam at a pressure of 6.0 barG and a temperature of 270 ° C. Roasting was performed to obtain 0.85 kg roasted beans. The roast color at this time was 9.0 Lu.
Example 2 In the same manner as in Example 1, roasting was performed for 5.5 minutes with superheated steam at a pressure of 6.0 barG and a temperature of 270 ° C. to obtain 0.85 kg of roasted beans. The roast color at this time was 12.0 Lu.
Example 3 In the same manner as in Example 1, roasting beans of 0.86 kg were obtained by roasting with superheated steam at a pressure of 6.0 barG and a temperature of 270 ° C. for 4.5 minutes. The roast color at this time was 18.0 Lu.
Example 4: Two-stage pressure roasting was performed using a roasting apparatus shown in Fig. 2 using Colombian Excelso beans (Arabica variety). After opening the coffee bean charging valve and charging 1 kg of Columbia Excelso beans into the roasting chamber (3) from the charging hopper (2), pre-roasting with superheated steam at a pressure of 8.0 barG and a temperature of 280 ° C. for 2.0 minutes After the superheated steam supply valve (4) stops supplying superheated steam and the pressure release valve (5) extracts the pressure in the roasting chamber, the superheated steam supply valve (4) is opened again, and the pressure is 1.0 barG, temperature Final roasting was performed with superheated steam at 250 ° C. for 5.0 minutes to obtain 0.84 kg of roasted beans. The roasting degree at this time was 4.5 Lu.
Example 5: In the same manner as in Example 4, after pre-roasting with superheated steam at a pressure of 8.0 barG and a temperature of 280 ° C. for 2.0 minutes, the superheated steam supply valve (4) was used to stop the supply of superheated steam, After extracting the pressure in the roasting chamber with the discharge valve (5), the superheated steam supply valve (4) is opened again, and final roasting is performed with superheated steam at a pressure of 1.0 barG and a temperature of 250 ° C. for 4.0 minutes. 85 kg roasted beans were obtained. The roasting degree at this time was 9.5 Lu.
Example 6: In the same manner as in Example 4, after pre-roasting with superheated steam at a pressure of 8.0 barG and a temperature of 280 ° C. for 2.0 minutes, the superheated steam supply valve (4) was used to stop the supply of superheated steam. After extracting the pressure in the roasting chamber with the discharge valve (5), the superheated steam supply valve (4) is opened again, and final roasting is performed with superheated steam at a pressure of 1.0 barG and a temperature of 250 ° C. for 3.0 minutes. 85 kg roasted beans were obtained. The roasting degree at this time was 12.0 Lu.

<Comparative example: Normal roasting>
Comparative Example 1:
Using Indonesian EK-1 beans (Robusta), roasting was performed using Fuji Royal coffee roaster (TYPE R-101).
Indonesia EK-1 beans 1Kg was charged and roasted with propane combustion gas for 6.5 minutes to obtain roasted color 9.0Lu 0.85Kg roasted beans.
Comparative Example 2: In the same manner as in Comparative Example 1, roasting was performed for 5.5 minutes to obtain 0.85 kg roasted beans having a roasting color of 12.0 Lu.
Comparative Example 3: In the same manner as in Comparative Example 1, roasting was performed for 4.5 minutes to obtain 0.86 kg roasted beans having a roasted color of 18.0 Lu.
Comparative Example 4: Using Colombian Excelso beans (Arabica), roasting was performed using Fuji Royal coffee roaster (TYPE R-101).
Colombian Excelso beans 1Kg was added and roasted with propane combustion gas for 7.0 minutes to obtain 0.83Kg roasted beans of roasted color 4.5Lu.
Comparative Example 5: In the same manner as in Comparative Example 4, roasting was performed for 6.0 minutes to obtain a roasted color of 9.5 Lu and 0.85 kg roasted beans.
Comparative Example 6: Roasting was performed for 5.0 minutes in the same manner as in Comparative Example 4 to obtain 0.86 kg roasted beans having a roasted color of 12.0 Lu.
<Comparative example: normal pressure superheated steam roasting>
Comparative Example 7: Superheated steam roasting was performed using a roasting apparatus shown in FIG. 2 using Indonesia EK-1 beans (Robusta seed).
After opening the coffee bean charging valve (1) and charging 1Kg of Indonesian EK-1 beans into the roasting chamber (3) from the hopper (2), the superheated steam supply valve (4) is opened with the pressure release valve (5) open. After supplying superheated steam at a temperature of 270 ° C. and roasting for 5.5 minutes, the supply of superheated steam was stopped. This obtained roasted beans of 0.85 kg of roasted color 9.0 Lu.
Comparative Example 8: Superheated steam roasting was performed using a roasting apparatus shown in FIG. 2 using Colombian Excelso beans (Arabica variety). After opening the coffee bean charging valve (1) and charging 1 kg of Colombian Excelso beans into the roasting chamber (3) from the charging hopper (2), the superheated steam supply valve (4) is opened with the pressure release valve (5) open. After supplying superheated steam at a temperature of 270 ° C. and roasting for 6.0 minutes, the supply of superheated steam was stopped. As a result, a roasted color of 9.5 Lu and 0.84 kg roasted beans were obtained.

It is a graph showing the example of the relationship between the roasting degree of coffee beans, and acrylamide content. It is a schematic diagram of the roasting apparatus using superheated steam.

Claims (7)

A method for producing roasted coffee beans having a lower content of acrylamide and a higher content of chlorogenic acids than normal roasted coffee beans, wherein the coffee beans are roasted under pressure using superheated steam. The production method according to claim 1, wherein the pressure when roasting with superheated steam is 1.0 barG to 20 barG. The acrylamide content in the roasted coffee beans is usually reduced by 10% to 100% based on the roasted coffee beans, and the content of chlorogenic acids is increased by 10% to 100%, The manufacturing method as described in any one of Claim 1 or 2. Manufactured by the method according to any one of claims 1 to 3, wherein the roasted color is 5Lu or less, the acrylamide content in the roasted coffee beans is 0 to 180 µg / kg, and the chlorogenic acid content is 7 to 29 g / kg. Roasted coffee beans. Roasted coffee beans produced by the method according to any one of claims 1 to 3, having a roasting color of 5 to 10 Lu, an acrylamide content of 0 to 220 µg / kg and a chlorogenic acid content of 13 to 43 g / kg. . The method according to claim 1, wherein the roasted color is 10 to 25 Lu, the acrylamide content in the roasted coffee beans is 0 to 280 μg / kg, and the chlorogenic acid content is 18 to 60 g / kg. Produced roasted coffee beans. A food or drink comprising the roasted coffee beans according to claim 1.

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