JP2010063376A - Method for producing unroasted bean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an unroasted bean by which roasting can be carried out without accompanying much smoke or dust, and a peculiar odor so as not to deteriorate a flavor of coffee even by individual consumers, and a longer preservation period of time is secured. <P>SOLUTION: The method for producing the unroasted bean includes heating a raw coffee bean, and thereby affording the unroasted bean. Heating of the raw coffee bean is started, and a state wherein the heating is stopped is maintained in the end period for evaporating moisture in the raw coffee bean. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a technique of a method for producing non-roasted beans that obtains non-roasted beans by heating green coffee beans.

  Coffee as a beverage is roasted beans obtained by subjecting green coffee beans to roasting that is a predetermined heat treatment. The roasted beans are crushed into a predetermined size and immersed in water or hot water. Refers to an extract obtained by a series of treatments for extracting the components contained in.

A consumer can also obtain coffee by purchasing green coffee beans and performing the above-described series of processing by himself.
However, many consumers often purchase roasted beans or crushed roasted beans from vendors.
This is because roasting to obtain roasted beans is an important factor in determining the flavor of coffee, and it is practically difficult for individual consumers to perform roasting so as not to impair the flavor of coffee. And the fact that the roasting involves a lot of smoke and dust and a unique odor.

  Furthermore, roasted beans have a problem that the storage period is shorter than that of green coffee beans, and the flavor deteriorates in about 3 days.

2. Description of the Related Art Conventionally, a method for stabilizing the quality of green beans by removing post-centrifugal treatment of green beans after washing to remove dust and seed coats adhering to green coffee beans is known. For example, as described in Patent Document 1.
In addition, a method is known in which raw coffee beans are subjected to a predetermined heat treatment to produce intermediate roasted beans that are intermediates between green coffee beans and roasted beans. For example, as described in Patent Document 2.
Japanese Patent No. 3022885 Japanese Patent No. 3027281

However, it is difficult for individual consumers to roast coffee beans obtained by the conventional method of subjecting fresh green beans to post-centrifugal dehydration treatment so that individual consumers do not impair the coffee flavor. In addition, the roasting has a unique odor.
Moreover, in the mid-roasted beans, since the first explosion accompanied by cell destruction has been completed, the storage period is inferior to that of green coffee beans.
The present invention has been made in view of the circumstances as described above, and even individual consumers can enjoy roasting without sacrificing the flavor of coffee and without a lot of smoke and garbage and a unique odor. An object of the present invention is to provide a method for producing non-roasted beans that can be roasted and that guarantees a longer storage period.

  The problems to be solved by the present invention are as described above. Next, means for solving the problems will be described.

  That is, in claim 1, a method for producing unroasted beans, wherein unroasted beans are obtained by heating the green coffee beans, the heating of the green coffee beans is started, and thereafter, The state where the heating is stopped is maintained at the end stage where the water evaporates.

  In Claim 2, it is a manufacturing method of the unroasted bean which obtains an unroasted bean by heating a green coffee bean, Comprising: Heating of a green coffee bean is started, Then, The temperature is maintained at 70 ° C. or more and less than 100 ° C., and then the state where the heating is stopped is maintained at the end stage where the moisture in the green coffee beans evaporates.

  In Claim 3, the L value of the said non-roasted beans shall be 30 or more and 50 or less in the terminal stage when the water | moisture content in the said green coffee beans evaporates.

  According to a fourth aspect of the present invention, the water content of the unroasted beans is set to 3% or more and less than 7% at the end stage when the moisture in the green coffee beans evaporates.

  According to a fifth aspect of the present invention, the non-roasted beans are subjected to a polishing process to remove the inner fruit skin, foreign matter, and silver skin adhering to the surface of the non-roasted beans.

  According to a sixth aspect of the present invention, the unroasted beans are heated at a temperature of 350 ° C. or higher and lower than 450 ° C. for 5 seconds or longer and less than 10 seconds.

  As effects of the present invention, the following effects can be obtained.

If the non-roasted beans obtained by the method for producing non-roasted beans according to the present invention, even individual consumers do not impair the flavor of the coffee, and many smoke and trash as well as unique Roasting can be performed without the odor. That is, even individual consumers can easily roast.
Moreover, the method for producing unroasted beans according to the present invention makes it possible to obtain unroasted beans that guarantee a long storage period.

  Next, embodiments of the invention will be described.

  First, the green coffee beans will be explained.

The operation of removing coffee seeds from the coffee fruit is called a refining process, and the refining process is performed by drying and polishing the coffee fruit and coffee seeds.
The coffee seeds after the purification step is referred to as green coffee beans (hereinafter, green beans), and the water content of the green beans is about 15%. Moreover, even if it is a green bean, it is not removed completely about an inner skin and a silver skin, and also the foreign material has adhered to the surface.
Raw beans are exported to the coffee-consuming countries from the raw beans production area. And in the said coffee consuming country, it distributes from the import sales agency which purchased green beans to the roaster, the coffee shop which carries out private roasting, the coffee bean specialty store, etc.
About the preservation | save period of green beans, the preservation | save for about 2 years is normally possible by simple storage methods, such as the state put in the hemp bag.
In order to drink coffee, roast beans are made into roasted beans, the roasted beans are crushed into a predetermined size, immersed in water or hot water, It is necessary to extract a taste component.

Next, roasting of green beans will be described with reference to FIGS. 1 (A) and 1 (B).
FIG. 1 (A) shows the elapsed time (minutes) from the start of roasting green beans, the temperature (° C.) in the roasting machine corresponding to the elapsed time, and the elapsed time when roasting green beans. It is the figure which showed the relationship with the L value of the bean corresponding to.
FIG. 1 (B) shows the relationship between the elapsed time (minutes) from the start of roasting green beans and the temperature (° C.) in the roaster corresponding to the elapsed time when roasting green beans. It is a figure.
In FIG. 1 (A) and FIG. 1 (B), T1 indicates the temperature state in the roaster at the time point when the elapsed time is 0 minutes. T2 indicates the temperature state in the roasting machine when the elapsed time is 3 minutes. T3 indicates the temperature state in the roasting machine when the elapsed time is 7 minutes. T4 shows the temperature state in the roasting machine when the elapsed time is 8 minutes. T5 shows the temperature state in the roasting machine when the elapsed time is 10 minutes. T6 indicates the temperature state in the roasting machine when the elapsed time is 11 minutes.

Usually, raw beans are roasted using a roaster. First, the temperature in the roasting machine is raised to around 200 ° C., and green beans are put therein. In FIG. 1 (A) and FIG. 1 (B), T1 corresponds.
During the period of about 3 minutes after putting raw beans into the roasting machine, most of the free water in the beans evaporates as water vapor with a unique odor. For this reason, the temperature of the roaster decreases to about 120 ° C. In FIG. 1A and FIG. 1B, T2 corresponds. Also, during this time, the inner skin and other impurities attached to the green beans start to burn with a lot of smoke. In addition, the silver peel that has adhered to the green beans begins to peel off, and the peeled-off silver peel remains as garbage in the roasting machine. In addition, a foreign material means the dust, garbage, hemp fiber, etc. which adhered to green beans.
If roasting is continued, the temperature in the roaster starts to rise, and after about 7 minutes have passed since the green beans were put into the roaster, the temperature in the roaster reaches about 160 ° C. At this time, the free water in the beans is mostly evaporated. In FIG. 1A and FIG. 1B, T3 corresponds.
If roasting continues, the bound water in the beans (water bound to protein, carbohydrates, etc.) begins to evaporate. Then, about 8 minutes after the green beans are put into the roasting machine, the temperature in the roasting machine reaches about 175 ° C., and the beans start to explode due to the expansion of the beans' cells. In FIG. 1 (A) and FIG. 1 (B), T4 corresponds.
If roasting is continued and the temperature in the roasting machine exceeds about 200 ° C. after about 10 minutes have passed since the raw beans are put into the roasting machine, the beans start to cause a second explosion. In FIG. 1A and FIG. 1B, T5 corresponds.
And the thing which stopped the heating about 10 minutes after throwing raw beans into the roasting machine becomes roasted beans.

As described above, roasting green beans has a problem that it is accompanied by a lot of dust such as smoke and silver skin, and a unique odor of water vapor.
In addition, the coffee flavor greatly varies depending on the roasting time and temperature control during roasting. For this reason, in order to roast green beans and obtain roasted beans having a favorite taste and scent component, skilled techniques, knowledge and experience are required.
Based on the above, raw beans are rarely distributed directly to general consumers, etc., and most of the raw beans are distributed from the raw bean importer / distributor to roasters, etc., and roasted by the roasters. ing.

The first explosion is a phenomenon caused by the destruction of the bean's cell structure due to the expansion of water (water vapor) in the bean. The beans after the first explosion will expand to about 1.5 times the size of raw beans.
In addition, when the first explosion occurs, the components contained in the beans begin to undergo chemical changes, and components that become coffee aroma and taste are generated in the beans. And these components which become fragrance and taste adhere to the cell membrane of bean cells and the cavities in the cells. Oxidation of these aromas and taste components adhering to the cell membrane of bean cells and the cavities in the cells proceeds immediately after roasting due to the intrusion of oxygen and moisture from the air.
At the same time as the chemical change, carbon dioxide is generated in the beans. This carbon dioxide gas is trapped in the vacuole formed in the bean cell, but over time, the carbon dioxide gas in the vacuole has not been oxidized in the bean cell. It flows out of the bean with scent components.
Therefore, the beans after the first explosion will need more space for storage and distribution, and will damage the fragrance and taste components in a short period of time, and the storage period is shorter than that of raw beans It will be inferior.

And after the first explosion occurs until the heating of the beans is stopped, the chemical changes in the components of the scent and taste contained in the beans, and the cell destruction of the beans proceed further. It becomes. In other words, regarding roasted beans, chemical changes in the components of fragrance and taste, and cell destruction of the beans are in a further advanced state compared to the state immediately after the first explosion.
Specifically, with respect to the storage period of roasted beans, the flavor decreases in about 3 days, and even when stored in a sealed state with a vacuum pack or the like, the expiration date is changed in about 2 weeks. For this reason, in factories that manufacture processed products that use roasted beans as raw materials, and in stores that sell roasted beans to general consumers, such as specialty stores and department stores that sell roasted beans to consumers, It is difficult to manage the inventory of roasted beans, and there are many roasted beans that must be discarded. In addition, roasting companies are currently collecting roasted beans whose expiration date has expired and frequently supplying them in small units.

  Next, a first embodiment of the method for producing unroasted beans according to the present invention will be described.

The method for producing unroasted beans in the present embodiment starts the heating of raw beans, and then maintains the state where the heating is stopped at the end stage when the moisture in the raw beans evaporates, You get beans.
Specifically, when the method for producing non-roasted beans is carried out using a roasting machine, the raw beans are put into a roasting machine heated to a temperature of about 200 ° C. Start heating. And after starting the said green bean heating, the said heating is stopped between 3 minutes to 7 minutes, and the state which stopped the said heating is hold | maintained. (See FIGS. 1A and 1B).
That is, the range from T2 to T3 in FIG. 1 (B) indicates the end stage in which the moisture in the green beans evaporates. Thus, the manufacturing method of the said non-roasted bean can be implemented and an unroasted bean can be obtained.

  Here, the end stage in which the moisture in the green beans evaporates means a state in which free water in the beans is mostly evaporated. In other words, the end stage in which moisture in the green beans in the present invention evaporates is the state in which almost no water vapor comes out of the green beans after starting the heating of the green beans, and there is almost no unique odor accompanying water vapor. It means a state where it is not felt or a state just before the bean cells expand (a state where the first explosion has not occurred).

  Stopping the heating is not limited to removing the heated beans from the roasting machine, but is heated by other methods such as cooling the beans while the heated beans are in the roasting machine. It also includes the case of stopping.

  Maintaining the state where heating is stopped does not include continuing heating or heating later. For example, in the state where the heated beans are in the roasting machine, if the burner as the heat source is simply shut off, the heating is continued due to the residual heat in the roasting machine. It is not included in maintaining the state where heating is stopped. Further, even if the first explosion occurs immediately after the heating is stopped, it is not included in maintaining the state where the heating is stopped at the end stage when the moisture in the green beans evaporates.

  The means for heating green beans is not particularly limited to using a roasting machine. For example, any means for drying by applying other heating, such as a dryer for roasting peanuts. Shall be included.

The moisture content of the non-roasted beans thus obtained is 3% or more and less than 7% of non-roasted beans.
In other words, the non-roasted beans are in a state in which almost no free water that is a source of water vapor during roasting is contained.
Therefore, even if the non-roasted beans are roasted, the unique smell due to water vapor hardly occurs.

The roasting of green beans requires about 10 to 15 minutes of roasting in the case of the normal roasting described above. On the other hand, in the case of non-roasted beans obtained by carrying out the method for producing non-roasted beans, as described above, non-roasted beans having a moisture content of 3% or more and less than 7%, that is, normal raw beans Most of the free water in roasting beans is in an evaporated state.
For this reason, if it is the said non-roasted bean, it can be roasted in about 2 to 7 minutes. Therefore, since the time required to adjust the heating during roasting and failures such as scorching beans due to roasting are reduced, roasting can be performed without requiring skill compared to roasting from raw beans. It becomes possible.

The unroasted beans obtained in this way are in a state in which a part of the inner skin and the foreign matter adhering to the raw beans have been removed. During the process of evaporating free water from the start of heating the green beans until the free water in the green beans evaporates, the shape of the beans changes minutely, or the steam generated by the green beans A part of the inner skin and impurities that are affected by the green beans are peeled off from the green beans, and during the period from the start of heating the green beans until most of the free water in the green beans evaporates. This is because a part of the inner skin and impurities adhering to the green beans are burned.
Therefore, when roasting the unroasted beans, smoke accompanying roasting can be reduced compared to roasting raw beans.

The non-roasted beans obtained as described above do not generate a unique odor even if the non-roasted beans are roasted, and can be roasted so as not to impair the flavor without requiring skill. In addition, it can be roasted without much smoke and garbage.
That is, if it is the said non-roasted beans, it can be easily roasted not only by a full-scale roasting machine possessed by a roaster but also by a simple roasting machine. Even in the basement of a coffee shop or department store, it can be roasted easily.

  Moreover, even if the non-roasted beans obtained by carrying out the method for producing non-roasted beans are pulverized and passed through hot water or the like, it does not become a beverage having a taste that can be drunk as a coffee beverage. That is, the chemical change of the fragrance and taste components contained in the green beans has not occurred, and the components such as the original taste and fragrance of coffee are not made. That is, the components of fragrance and taste that have undergone a chemical change by heating are not oxidized, and these components do not flow out into the air. Furthermore, cell destruction of beans has not occurred. Therefore, the method for producing non-roasted beans can provide non-roasted beans that can be distributed in the same simple packaging as raw beans without being sealed and packaged like roasted beans.

The shelf life of green beans usually reaches the expiration date after 2 to 3 years. This means that the free water contained in the green beans is water that can be used by microorganisms. This is because microorganisms can easily propagate due to the presence of peanuts, and rotting and alteration of green beans will proceed.
On the other hand, the non-roasted beans obtained as described above are in a state in which almost no free water is contained in the beans. That is, it is possible to provide an unroasted bean in which the generation of microorganisms is reduced as much as possible, in a clean state and with a long storage period (a storage period of 4 to 7 years).

  The method for producing unroasted beans is one in which heating is stopped at the end stage where the water in the raw beans evaporates. However, if the heating is stopped at the end stage, the unroasted beans are expanded. Not in a state. That is, as the volume is small, the amount of beans delivered per bag is larger than that of beans that have finished the first explosion. In other words, compared to roasted beans and midway roasted beans, the transport amount per bean can be increased, so that the distribution cost can be reduced.

In addition, when the heating temperature of the green beans is 100 ° C., the adhesion rate of the inner pericarp and impurities adhering to the surface of the non-roasted beans obtained by carrying out the method for producing the non-roasted beans Becomes an adhesion rate of less than 50% with respect to the adhesion rate of the surface of green beans.
However, in order to reduce garbage such as silver crust generated when roasted non-roasted beans obtained by carrying out the above-mentioned method for producing non-roasted beans, the temperature at which raw beans are heated is high. The more preferable. Further, when the heating is performed, heating is performed so that the green beans rub against each other, for example, by performing the heating by a roasting machine in which a roasting pot rotates, an inner fruit skin attached to the green beans, Part of the impurities can be peeled off from the green beans. Thus, the raw beans are heated to obtain unroasted beans, whereby the smoke accompanying the roasting of the unroasted beans can be further reduced.

  But it is preferable that the heating temperature of green beans is 300 degrees C or less. When raw beans are heated at a temperature of 300 ° C or higher, the beans may burn and affect the coffee taste before free water evaporates, and the beans' cells may be destroyed. is there.

  Below, 2nd embodiment of the manufacturing method of the unroasted bean which concerns on this invention is described.

  The manufacturing method of the unroasted beans in this embodiment starts the heating of green beans, and then holds the temperature of the green coffee beans to be heated at 70 ° C. or higher and lower than 100 ° C., and then moisture in the green coffee beans By maintaining the state in which the heating is stopped at the end stage of the evaporation of non-roasted beans, unroasted beans are obtained.

  Specifically, when the method for producing the unroasted beans is performed using a roasting machine, the raw beans are put into a roasting machine that has been heated to a temperature of 70 ° C. or higher and lower than 100 ° C. The unroasted beans are obtained by starting the heating of the green beans and maintaining the state where the heating is stopped at the end stage when the moisture in the green beans evaporates.

  When the heating temperature of the green beans is less than 100 ° C., the bound water in the beans does not evaporate, so that the cell destruction of the beans is less likely to occur. In addition, when the heating temperature of the green beans is less than 100 ° C., the water evaporation rate from the surface of the beans and the diffusion rate in the beans are in a suitable state, so the surface side of the beans and the internal side of the beans Thus, the water evaporation becomes uniform and the beans are less likely to crack or the like even by the heating. For this reason, it is preferable that the heating temperature of green beans shall be less than 100 degreeC.

  When the heating temperature of the green beans is less than 70 ° C., the inner skin and the foreign matter adhering to the green beans do not burn effectively, and effective unroasted beans cannot be obtained. Further, when the heating temperature of the green beans is less than 70 ° C., it takes a long time to heat the green beans in order to evaporate the free water in the green beans, which is uneconomical. For this reason, it is preferable that the heating temperature of green beans shall be 70 degreeC or more.

  However, the heating temperature that is 70 ° C. or higher and lower than 100 ° C. described above is the heating temperature of 70 ° C. or higher and lower than 100 ° C. when the heating temperature is about 70 ° C. or higher and lower than 100 ° C. Absent. That is, if the temperature that is the center of the heating temperature of green beans is 70 ° C. or higher and lower than 100 ° C., it is included in the heating temperature of 70 ° C. or higher and lower than 100 ° C.

  Below, 3rd embodiment of the manufacturing method of the unroasted bean which concerns on this invention is described.

In the method for producing unroasted beans in the present embodiment, the end stage in which moisture in raw beans evaporates is such that the L value of the unroasted beans is 40 or more and 50 or less, and the L value of unroasted beans is 40. In the state of 50 or less, an attempt is made to obtain unroasted beans by maintaining the state where the heating of the green beans is stopped.
As shown in FIG. 1 (A), the L value of the bean is 54 at T2, and the L value of the bean is 37 at T3. That is, performing the method for producing unroasted beans in the first embodiment and the second embodiment described above, that is, starting the heating of the green beans, and at the end stage when the moisture in the green beans evaporates By maintaining the state where the heating is stopped, unroasted beans having an L value of 40 or more and an L value of 50 or less can be obtained.
In other words, if the heating of the green beans is started and the heating is stopped when the L value of the heating beans reaches the L value of 30 or more and the L value of 50 or less, the unroasted beans are surely removed. Obtainable.
The L value of the non-roasted beans was measured with a color difference meter SZ-Σ80 manufactured by Nippon Denshoku Industries Co., Ltd.

  Below, 4th embodiment of the manufacturing method of the unroasted bean which concerns on this invention is described.

In the present embodiment, to the unroasted beans obtained by carrying out the method for producing unroasted beans according to the present invention, the inner pericarp, impurities, silver attached to the surface of the unroasted beans An unroasted bean is to be obtained by applying a polishing step to remove the peel.
The polishing process in the present embodiment is performed by, for example, a polishing apparatus that is performed in a normal coffee fruit refining process.

As described above, by applying the polishing step to the non-roasted beans obtained by carrying out the method for producing non-roasted beans according to the present invention, the endocarp attached to the non-roasted beans, Part of silver skin and impurities can be removed. For this reason, it is possible to further reduce the inner fruit skin, silver skin, and foreign substances adhering to the unroasted beans.
That is, if it is the unroasted bean which performed the heat processing which concerns on this embodiment, it can roast more easily. In other words, it is not a full-fledged roasting machine possessed by a roaster, but can be easily roasted with a simple roasting machine, such as in the basement of individual consumers in ordinary households, coffee shops, department stores, etc. Can be roasted more easily.

  Note that, depending on the degree of the polishing step in the present embodiment, the adhesion rate of the inner fruit skin, silver skin, and impurities can be as close to 0% as possible, and the lower the adhesion rate, the easier the roasting. be able to.

In addition, since the strength of the beans after the first explosion has extremely decreased, the shape of the beans may be destroyed when subjected to a polishing process.
However, since the unroasted beans do not cause the first explosion and have the same strength as raw beans, it is possible to perform a polishing process even if the beans are heated.

  The polishing step refers to any other polishing or threshing means as well as a polishing apparatus or a threshing machine that is performed in a normal coffee fruit refining step.

  Below, 5th embodiment of the manufacturing method of the unroasted bean which concerns on this invention is described.

  In this embodiment, the non-roasted beans obtained by carrying out the method for producing non-roasted beans according to the present invention, at a temperature of 350 ° C. or more and less than 450 ° C., for 5 seconds or more and less than 10 seconds, It is intended to obtain non-roasted beans by applying heat processing.

  Specifically, the non-roasted beans obtained by carrying out the method for producing unroasted beans are put into a roasting machine heated to a temperature of 350 ° C. or higher and lower than 450 ° C. For 5 seconds or more and less than 10 seconds, the unroasted beans put into the roasting machine are taken out.

As described above, by performing the heat treatment on the unroasted beans obtained by carrying out the method for producing unroasted beans according to the present invention, the endocarp attached to the unroasted beans, Part of silver skin and impurities can be burned and removed. For this reason, it is possible to reduce the adhesion rate of the inner fruit skin, silver skin, and foreign substances adhering to the unroasted beans.
That is, if it is an unroasted bean that has been subjected to the heat processing, it is possible to perform roasting more simply. Therefore, it is not a full-fledged roasting machine possessed by a roaster, but can be easily roasted even in a simple roasting machine in a coffee shop or a general household that performs private roasting, Even consumers here can easily roast.

In addition, when the temperature at the time of the heat treatment is less than 350 ° C., it is not possible to effectively remove the inner skin, silver skin, and foreign substances adhering to the unroasted beans, and the combined water Unroasted beans are heated at a temperature and time at which can be evaporated, which may lead to cell destruction of the beans, which is not preferable. When the temperature during the heat treatment is set to 450 ° C. or higher, unroasted beans are easily burnt and cells of unroasted beans may be destroyed, which is not preferable.
When the temperature during the heat processing is 350 ° C. or higher and lower than 450 ° C., the time during the heat processing is set to 5 seconds or more and less than 10 seconds, thereby effectively increasing the adhesion rate of the inner skin, silver skin, and impurities. It can be reduced, and unburned beans can be prevented from being burnt or broken.

(A) corresponds to the elapsed time (minutes) from the start of roasting of raw beans, the temperature (° C) in the roasting machine corresponding to the elapsed time, and the elapsed time when roasting raw beans The figure which showed the relationship with the L value of the beans to be processed, (B) is the roasting corresponding to the elapsed time (minutes) from the start of roasting of the raw beans when roasting the raw beans The figure which showed the relationship with the temperature (degreeC) in a machine.

Explanation of symbols

  T1, T2, T3, T4, T5, T6 The elapsed time (minutes) from the start of roasting of green coffee beans and the temperature state in the roaster corresponding to the elapsed time are shown.

Claims (6)

A method for producing non-roasted beans, wherein unroasted beans are obtained by heating green coffee beans,
Start heating the coffee beans,
Then, the state which stopped the said heating at the terminal stage which the water | moisture content in green coffee beans evaporates is hold | maintained, The manufacturing method of the unroasted beans characterized by the above-mentioned. A method for producing non-roasted beans, wherein unroasted beans are obtained by heating green coffee beans,
Start heating the coffee beans,
Thereafter, the temperature of the green coffee beans to be heated is maintained at 70 ° C. or higher and lower than 100 ° C.,
Then, the state which stopped the said heating at the terminal stage which the water | moisture content in green coffee beans evaporates is hold | maintained, The manufacturing method of the unroasted beans characterized by the above-mentioned.   3. The method for producing non-roasted beans according to claim 1, wherein an L value of the non-roasted beans is 30 or more and 50 or less at an end stage in which moisture in the green coffee beans evaporates.   The non-roasted beans according to any one of claims 1 to 3, wherein a moisture content of the non-roasted beans is 3% or more and less than 7% at a terminal stage in which water in the green coffee beans evaporates. Manufacturing method.   5. The polishing method according to claim 1, wherein the non-roasted beans are subjected to a polishing process for removing inner skins, foreign substances, and silver peels attached to the surface of the non-roasted beans. A method for producing unroasted beans.   The non-roasted beans according to any one of claims 1 to 5, wherein the non-roasted beans are heated at a temperature of 350 ° C or higher and lower than 450 ° C for 5 seconds or longer and less than 10 seconds. Production method.

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