JP2009077668A - Coffee using high humidity hot gas and its coffee product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem that requirements including the uniform roasting of coffee at a high temperature in a short time and the supply of air (oxygen) are necessary to satisfy demands where the extract of the intrinsic flavor of the coffee and the production of a new characteristic flavor by deep roasting or ultradeep roasting are required to expand the demands of the coffee. <P>SOLUTION: This method for roasting the coffee comprises uniformly roasting the coffee with a high-humidity hot gas produced by spraying water on a burner from a high-pressure nozzle from an ordinary roasting state to an ultradeep roasting state in a short time under the control of temperature, humidity, gas volume, water volume and the like. Thereby, the intrinsic flavor of the coffee and a new characteristic flavor can be produced. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a coffee roasting method using high-humidity hot air generated by spraying water from a high-pressure nozzle onto a burner, an apparatus therefor, and coffee. In particular, the present invention relates to a roasting method of coffee having a new flavor of deep roasting or ultra deep roasting, an apparatus therefor, and coffee.

Coffee quality is said to be determined by roasting of coffee beans, and is an important process that can produce new flavored coffee by roasting.
As a method for roasting coffee beans, generally, a method using a direct fire in which a container such as a rotary kettle is externally heated by a burner, a method of blowing hot air generated by a burner, or a method using the above methods in combination is performed. .

For the production of deep roasted coffee used to bring out a particularly rich flavor, coffee beans are placed in a sealed container and hot hot air is blown into it, or steam is produced with a boiler, which is then burner or dielectric. A roasting method using high-temperature heated steam obtained by reheating with a heater or the like (Japanese Patent Laid-Open No. 1-256347 “Roasting method of coffee beans”, No. 6-30754 “Roasting method of coffee beans”) In Japanese Patent Application Laid-Open No. 2001-149013 “Roasting method of coffee beans”, a roasting method using heated steam after preheating the coffee beans is proposed.
JP-A-1-256347 JP-A-6-30754 JP 2001-149013 A

There is always a desire for coffee to be roasted uniformly and efficiently in as short a time as possible to create the original flavor of the coffee and to create a new and unique flavor.
In order to satisfy the above demands, it is necessary to perform roasting uniformly in a short time at a high temperature and to supply air (oxygen).

However, the conventional method of direct fire or hot air can satisfy the condition that roasting is performed under air (oxygen), but there is a limit to heat conduction. In addition, it is not impossible to bring out the flavor by adjusting the operating conditions of the roaster, but in order to create a new flavor, the structure of the machine, that is, a heating method must be newly created.
Furthermore, when the deep roasting is performed with an L value indicating the degree of roasting of 15 or less, there is a risk that the coffee beans will ignite and burn.

On the other hand, in the roasting method using superheated steam, there is no risk of ignition even at high temperatures, and it is possible to heat more efficiently than direct fire, but by reheating in the first place, the water vapor concentration is reduced. Due to the low temperature and low temperature, it is difficult to roast uniformly in a short time.
Moreover, since it is heated in a state close to anoxia, it can be said that it is difficult to bring out the original flavor of coffee.
Furthermore, in addition to heating with a boiler, a device for reheating and a double device are required, which causes problems in cost and space.

  Therefore, the present invention can efficiently bring out the flavor of the original coffee, and at the same time, new deeply roasted or ultra-roasted roasting with an L value of 15 or less, a new characteristic characteristic of unprecedented bitterness and aroma. Coffee, a manufacturing method, and a manufacturing machine are provided.

  That is, in the present invention, by using high-humidity hot air sprayed with water from a high-pressure nozzle on the burner, the first of the present invention is a method of roasting coffee that uniformly blows high-humidity hot air while stirring green coffee beans. is there.

  The second aspect of the present invention is the coffee roasting method according to the first aspect of the present invention, wherein the high-humidity hot air is 250 ° C. or higher.

  Furthermore, a third aspect of the present invention is the coffee roasting method described in the first or second aspect of the present invention, wherein the L value indicating the degree of roasting is 15 or less.

  Furthermore, the fourth aspect of the present invention is coffee roasted with high-humidity hot air.

  The fifth aspect of the present invention is coffee roasted with high-humidity hot air at 250 ° C. or higher.

  6th of this invention is either coffee described in 4th or 5th of this invention whose L value which shows the degree of roasting is 15 or less.

  A seventh aspect of the present invention is a coffee beverage using any one of the coffees described in the fourth to sixth aspects of the present invention.

  An eighth aspect of the present invention is a coffee extract using any one of the coffees described in the fourth to sixth aspects of the present invention.

  A ninth aspect of the present invention is a fine powder obtained by finely pulverizing any of the coffees described in the fourth to sixth aspects of the present invention.

  A tenth aspect of the present invention is a combustion chamber that generates high-humidity hot air at 250 ° C. or more by spraying water from a high-pressure nozzle on a burner, a heat-resistant blower that sends the high-humidity hot air to a roasting casing, and green coffee beans A high-humidity hot-air coffee roaster comprising a roasting casing that is stirred by a rotating plate and uniformly blows high-humidity hot air sent by the heat-resistant blower.

  According to the present invention, by heating and roasting coffee with high-humidity hot air, heat can be uniformly transmitted in a short time to roast coffee beans, and air can be taken in like a normal coffee roaster. Oxygen is present for roasting, and the original flavor of coffee is obtained.

  In addition, it is possible to obtain a high temperature of 250 ° C. or higher, and by roasting with high-humidity hot air containing high-density steam, there is no risk of burning coffee beans even under such high temperatures, so ultra-deep roasting is also possible. is there.

  High humidity hot air can be roasted to any degree from normal roasting to ultra deep roasting by controlling temperature, humidity, air volume, water volume, etc. A flavor characteristic of bitterness and aroma not found in conventional coffee can be obtained. Furthermore, a new coffee flavor can be imparted to beverages and foods using the same.

This invention is demonstrated based on FIG. 1 which is a conceptual diagram of a humidifying roasting machine.
In the present invention, in the combustion chamber 4, water is directly jetted from the nozzle 3 to the burner 2 by the pump 1 to generate humid hot air, and this high-humidity hot air is fed into the roasting casing 6 through the heat-resistant blower 5. As the burner 2, a gas burner is used, but the type is not limited. Water is pressurized by the pump 1 and sprayed onto the burner from the high-pressure nozzle 3 to produce hot air humidified at a high humidity of 250 to 400 ° C.

  The roasting casing 6 includes a rotating plate 7 that is rotated by a motor 8, and is partitioned by a punching metal 9 below the rotating plate 7, and a smoke exhaust chute 10 is formed below the punching metal 9. The smoke exhaust chute 10 is connected to a smoke exhaust processor 12 through a heat-resistant blower 11.

  The green coffee beans (not shown) are put into the roasting casing 6, and the green coffee beans are roasted by spraying hot air humidified to high humidity fed from the combustion chamber 4 while stirring the rotating beans 7. To do. Thereafter, the hot air passes from the punching metal 9 through the exhaust chute 10 and is sent to the smoke exhausting machine 12 by the heat-resistant blower 11.

  High-density steam contained in high-humidity hot air has high thermal conductivity, so coffee beans can be roasted uniformly in a short time while being stirred, and oxygen is added to roast while taking in air. It can be used to obtain the original flavor of coffee, and can provide a remarkable effect compared to conventional roasting methods using direct fire, hot air, and heated steam.

  In particular, for deep roasted coffee with an L value of 15 or less indicating the degree of roasting or ultra deep roasted coffee, a new flavor characterized by bitterness and aroma not found in conventional coffee is obtained by this method. In addition, new flavored beverages and foods using the same, as well as coffee beverages such as canned coffee, as well as finely pulverized powder obtained by using this coffee beverage as a raw material, or extracted coffee extract It can be applied to jelly, other confectionery, bread, and any other food.

  The high-humidity hot air can be adjusted by the temperature of the burner 2 and the amount of water sprayed from the high-pressure nozzle 3, and by adjusting the air volume to the combustion casing 6 and the roasting time, deep roasting of coffee You can adjust the degree and flavor of coffee.

Next, the roasting method and apparatus using high-humidity hot air according to the present invention, the coffee, and the food and drink using the coffee will be described in more detail based on examples and comparative examples.
In the examples, a general roasting method using a combination of hot roasting and direct fire in combination with a medium and deep roasting (Example 1 and Comparative Example 1) by the roasting method of the present invention and the roasting method using superheated steam. Thus, deep roasting (Example 2 and Comparative Example 2) and ultra deep roasting (Example 3 and Comparative Example 3) will be compared and described.

  First, a comparison of medium and deep roasted coffee by the roasting method of the present invention and the roasting method using superheated steam will be described.

After charging Columbia EX-5 kg into the roasting casing of the roaster according to the present invention, the roasting was performed in the roasting casing with a high-humidity hot air at 250 ° C. to a roasting degree L value of 20 (medium deep roasting). .
[Comparative Example 1]
Colombia EX-5 kg of raw beans were put into a superheated steam roasting machine and roasted to a roasting degree L20 (medium deep roast) with 250 ° C superheated steam.

[Comparison between Example 1 and Comparative Example 1]
When the roasting of Example 1 and Comparative Example 1 was performed, the time until the roasting degree L value 20 was reached and the appearance of the roasted beans was visually compared. The results are shown in Table 1.

  Table 2 shows the oxygen concentration in the kettle during roasting and the sensory evaluation results of the obtained roasted bean extract. The extract was measured with a micro oxygen analyzer manufactured by Iijima Electronics Co., Ltd. The extract was crushed from the roasted coffee beans obtained above with a high-cut mill (dial 3.5) manufactured by Carita Co., Ltd. It was obtained by immersing and extracting at 240 g for 3 minutes, followed by filtration with a paper filter and rapid cooling.

  Furthermore, canned coffee was manufactured as follows using the roasted coffee beans obtained above, and the sensory evaluation results are shown in Table 3. In this case, the can coffee was produced by drip-extracting 50 g of roasted coffee bean crushed with hot water at 95 ° C. to obtain 500 g of an extract. Next, 500 g of the obtained extract and 0.8 g of sodium bicarbonate were prepared and adjusted to 1 liter with pure water. This coffee beverage was hot-packed into cans at 90 ° C. and retort sterilized at 116 ° C. for 20 minutes to produce canned coffee.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

  As can be seen from Table 1, the time required for Example 1 to reach the same roasting degree L value of 20 was shorter than that of Comparative Example 1, and the appearance was uniform with no rotting spots. You can see that it is roasting.

  Further, as can be seen from Table 2, Comparative Example 1 had a result that the oxygen concentration was 0% and the original flavor of coffee was not drawn out even in sensory evaluation (cereal-like and not coffee-like). On the other hand, in Example 1, oxygen is contained in the kettle, and it can be seen that the original flavor of coffee is drawn out even in sensory evaluation.

  Furthermore, as can be seen from Table 3, the canned coffee that was abused by heat in the sterilization process had the same result as the flavor tendency of Table 2, and Example 1 maintained the original flavor of the coffee.

  Next, in the case of deep roasting (Example 2 and Comparative Example 2) and ultra deep roasting (Example) by the roasting method according to the present invention and the conventional roasting method of coffee by hot air and direct fire roasting 3 and Comparative Example 3) were compared.

  After charging Columbia EX-5 kg into the roasting casing of the roaster according to the present invention, roasting was performed in the roasting casing to a roasting degree L value of 16 (deep roasting) with high-humidity hot air at 260 ° C.

[Comparative Example 2]
A roasting degree L value by direct heating to the kettle and hot air generated from a gas burner in which Columbia EX-5 kg raw beans were put into a PROBAT coffee roaster (type G-12) and propane gas was burned Roasting was performed up to 16 (deep roasting).

[Comparison between Example 2 and Comparative Example 2]
First, the roasted coffee beans of Example 2 and Comparative Example 2 were extracted, and the results of sensory evaluation, pH, and acidity measurement for the resulting extract are shown in Table 4. For the extract, roasted coffee beans are pulverized with a high-cut mill (Dial 3.5) manufactured by Carita Co., Ltd., extracted and immersed in hot water 240g for 3 minutes against 18g of powder, then filtered and rapidly cooled with a paper filter. Got in. The pH is measured with a pH meter HM-40V manufactured by Toa Denpa Kogyo Co., Ltd., and the acidity is measured by neutralization titration with 0.1N sodium hydroxide (end point pH 8.2) (g / 100 g of extract). I got it.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

  Further, the roasted coffee beans obtained in Example 2 and Comparative Example 2 were pulverized with a high-cut mill (Dial 1) manufactured by Carita Co., Ltd., and roasted by a headspace method using GC-MS-QP2010 manufactured by Shimadzu Corporation. The aromatic components of the brewed coffee powder were analyzed. The result is shown in FIG.

  Furthermore, using the roasted coffee beans obtained above as a raw material, canned coffee was produced as follows, and the sensory evaluation results are shown in Table 5. In the method for producing canned coffee, 50 g of roasted coffee bean pulverized product was drip extracted with hot water at 95 ° C. to obtain 500 g of an extract. Next, 500 g of the obtained extract and 0.8 g of sodium bicarbonate were prepared and adjusted to 1 L with pure water. This coffee beverage was hot-packed into cans at 90 ° C. and retort sterilized at 116 ° C. for 20 minutes to produce canned coffee.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

(Application example to coffee extract)
Next, the roasted beans obtained in Example 2 and Comparative Example 2 were ground and packed into cylindrical glassware No. 1 to No. 4 with stainless steel filters, and each was connected. Next, the extract obtained from No. 1 was used as No. 1. No. 2, the extract obtained from No. 2 is passed through to No. 3, and the solution is passed through to increase the concentration, and 95 ° C. hot water at a flow rate of 9 liters per hour, 5,000 g of Bx15.0 coffee extract was obtained through each minute. Furthermore, after sterilizing by heating at 135 ° C. for 30 seconds, the bottle was aseptically filled, and the coffee extract diluted 10 times was subjected to sensory evaluation and pH measurement. The results are shown in Table 6.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

(Application example for finely ground coffee)
Furthermore, the roasted beans obtained in Example 2 and Comparative Example 2 were finely pulverized with a dream mill DM400S, a pulverizer based on the same-body friction method using an air stream. Table 7 shows the flavor and texture of the obtained fine powder.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

  As can be seen from Table 4, the results of Example 2 were bitter and richer than Comparative Example 2, and a significant difference was recognized. Moreover, since Example 2 has high pH and low acidity, it has shown that there exists a characteristic in bitterness also from these data. On the other hand, Comparative Example 2 has a low pH and a high acidity, so that it can be said to have a bitter taste and a sour taste.

  Next, FIG. 2 compares the percentage content of each fragrance component in order to compare the fragrance quality. [Example 2] had a high content of esters, furans, pyrazines, and pyridines, which are increased by roasting coffee and are said to be components related to roasting incense. Therefore, Example 2 was the result of having a roasted feeling and a fragrant fragrance characteristic as compared with Comparative Example 2.

  In addition, as can be seen from Table 5, the canned coffee that is abused by heat in the sterilization process has the same result as the taste tendency of Table 4, and Example 2 is characterized by bitterness and aroma not found in conventional coffee. It was a nice flavor.

  Further, as can be seen from Table 6, also in the coffee extract, which is a concentrated coffee extract, Example 2 was excellent in bitterness and richness, and had a very punchy flavor. The sourness was also pleasant. On the other hand, Comparative Example 2 was caused by the fact that the roasting time became longer, but the flavor was lost and the impression was watery. Moreover, the acidity became strong and the biting acidity was negative evaluation. These acidity characteristics are also shown in the pH data.

  Generally, before carrying out sterilization, the pH is raised by baking soda, etc., and the pH reduction due to sterilization is often adjusted. However, this adjustment destroys the original pH balance of coffee and adversely affects the flavor. Effect. Since the extract of the roasted beans of the present invention has a high pH from the beginning, it is possible to keep the pH adjustment to a minimum, so that it can be processed without impairing the original flavor of coffee.

  Next, as can be seen from Table 7, compared to Comparative Example 2, Example 2 was strongly bitter and characteristic. Furthermore, the tongue feel was better and the texture was smooth. This is presumably because the tissue becomes soft because of its high thermal conductivity and heat to the core.

  Next, it is a comparison in ultra deep roasting by both methods.

  After charging Columbia EX-5kg into the roasting casing of the roaster according to the present invention, roasting was performed in the roasting casing to a roasting degree L value of 13 (ultra deep roasting) with hot air at 300 ° C. .

[Comparative Example 3]
Robat degree L value 13 by hot air generated from a gas burner in which raw beans of Colombia EX-5 kg were put into a PROBAT coffee roaster (G-12 type) and propane gas was burned and heated directly to the kettle Roasted until (super deep roasting).

[Comparison between Example 3 and Comparative Example 3]
Table 6 shows the time until the roasting degree L value 13 was reached and the state of the coffee beans during roasting when the roasting of Example 3 and Comparative Example 3 was performed.

  Moreover, canned coffee was manufactured as follows using the roasted coffee beans obtained above as a raw material (a blend of a super deep roasted bean and a general raw material), and the sensory evaluation results are shown in Table 7. The method for producing canned coffee was 15 g of roasted coffee obtained in Example 3 or Comparative Example 3 and 35 g of coffee roasted by a PROBAT coffee roaster (type G-12) (20 g of Brazil L20, Guatemala L18 10 g of Ethiopia L22 and 5 g of Ethiopia L22) were blended to obtain canned coffee beans that accounted for 30% of super deep roasted beans. Next, drip extraction was performed with hot water at 95 ° C. to obtain 500 g of an extract. Furthermore, 500 g of the obtained extract and 0.8 g of sodium bicarbonate were prepared and adjusted to 1 liter with pure water. This coffee beverage was hot-packed into cans at 90 ° C. and retort sterilized at 116 ° C. for 20 minutes to produce canned coffee.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

(Application example to coffee extract)
Next, the roasted beans obtained in Example 3 and Comparative Example 3 were ground, and 800 g each was packed into cylindrical glassware No. 1 to 4 with a stainless steel filter, and each was connected. Next, the extract obtained from No. 1 was used as No. 1. No. 2, the extract obtained from No. 2 is passed through to No. 3, and the solution is passed through to increase the concentration, and 95 ° C. hot water at a flow rate of 9 liters per hour, 5,000 g of Bx15.0 coffee extract was obtained through each minute. Furthermore, after sterilizing by heating at 135 ° C. for 30 seconds, it was aseptically filled into a PET bottle and subjected to sensory evaluation of the coffee extract diluted 10-fold.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

(Application example for finely ground coffee)
Furthermore, the roasted beans obtained in Example 3 and Comparative Example 3 were finely pulverized by a pulverizer: Dream Mill DM400S based on the same body friction method using an air stream. Table 11 shows the flavor and texture of the obtained fine powder.

表２と同じ評価による。

Based on the same evaluation as in Table 2.

  As a result, as can be seen from Table 8, Example 3 has a short time to reach L value 13 (super deep roasting), which indicates good heat conduction of high-humidity hot air. In Comparative Example 3, it is suggested that a longer roasting time is required and that the heat conduction is weak. However, in consideration of the risk of ignition of beans, the fact that the heating power cannot be increased has also been affected. In the final stage of roasting, Example 3 was able to be roasted safely with a small amount of smoke, whereas Comparative Example 3 was in a very dangerous state because the roasted beans generated heat and white smoke was generated.

  As can be seen from Table 9, when 30% of the roasted beans obtained in Example 3 and Comparative Example 3 were mixed as raw materials for canned coffee, Example 3 had more characteristic bitterness and richness. It was. It can be said that by blending several percent to several tens percent of roasted beans as in Example 3, a characteristic bitterness can be expressed and a new flavor not found in conventional coffee can be imparted.

  Furthermore, also in the coffee extract which is a concentrated coffee extract as shown in Table 10, Example 3 was excellent in bitterness and richness and had a characteristic roasted incense with a very punch.

  Next, as can be seen from Table 11, in comparison with Comparative Example 3, Example 3 was strongly characteristic and bitter. Furthermore, the tongue feel was better and the texture was smooth. This is presumably because the tissue becomes soft because of its high thermal conductivity and heat to the core.

It is a conceptual diagram of the humidification roasting machine which concerns on this invention. It is a graph of the aromatic component of roasted coffee beans obtained by Example 2 and Comparative Example 2.

Explanation of symbols

1 .... Pump 2 .... Burner 3 .... High pressure nozzle 4 .... Combustion chamber 5 .... Heat resistant blower 6 .... Roasting casing 7 .... Rotating plate 8 .... ... Motor 9 ... Punching metal 10 ... Exhaust chute 11 ... Heat resistant blower 12 .... Smoke exhaust processing machine

Claims (10)

A method for roasting coffee, characterized by uniformly spraying hot air with high humidity while stirring green coffee beans The method for roasting coffee according to claim 1, wherein the high-humidity hot air is 250 ° C or higher. The coffee roasting method according to claim 1 or 2, wherein the L value indicating the degree of roasting is 15 or less. Coffee roasted with high humidity hot air Coffee roasted with high humidity hot air above 250 ℃ 6. The coffee according to claim 4, wherein the L value indicating the degree of roasting is 15 or less. A coffee beverage using the coffee according to any one of claims 4 to 6. A coffee extract using the coffee according to any one of claims 4 to 6. A fine powder obtained by pulverizing the coffee according to any one of claims 4 to 6. A combustion chamber that sprays water from a high-pressure nozzle onto a burner to generate high-humidity hot air of 250 ° C. or more, a heat-resistant blower that sends the high-humidity hot air to a roasting casing, and a coffee plate that is stirred by a rotating plate, High-humidity hot air coffee roasting machine composed of a roasting casing that uniformly blows high-humidity hot air sent by a heat-resistant blower

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