JP2014068590A - Roasting method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide coffee beans with reduced burden on stomach, suppressing reduction in taste and flavor.SOLUTION: A roasting method includes the steps of: uniformly spreading coffee beans to be roasted on a tray; and heating the coffee beans spread on the tray from multiple directions at 180°C to 200°C for a predetermined time.

Description

  The present invention relates to a roasting method.

  Methods for roasting coffee beans are known. For example, a roasting process from a bean feeding process such as coffee beans to a steaming process, an empty baking process, a preheating process, an adjustment process, a bean discharging process, and a cooling process to a secondary line charging process is provided. Thus, a method that enables stable and uniform quality production management is known. In addition, a method of easily roasting coffee beans by projecting microwaves while stirring the coffee beans in a container in a heating chamber of a microwave oven is known.

JP 2000-184873 A JP 2005-65532 A

Consider a method of roasting coffee beans that reduces the burden on the stomach. Generally, caffeine contained in coffee beans places a burden on the stomach. Therefore, to reduce the burden on the stomach, the amount of caffeine should be reduced. For example, if the coffee beans remain in a raw-baked state for reasons such as insufficient heating, a large amount of caffeine remains. Drinking coffee that has been dipped in freshly baked coffee beans puts a strain on the stomach.
However, if the coffee beans are heated too much, only the bitterness remains and the scent of the coffee beans escapes to the outside.
In one aspect, an object of the present invention is to provide a coffee bean that has less burden on the stomach and suppresses a reduction in taste and aroma.

  In order to achieve the above object, a disclosed roasting method is provided. This roasting method includes a step of uniformly laying coffee beans to be roasted on a tray and a step of heating the coffee beans laid on the tray at 180 ° C. to 200 ° C. for a predetermined time from multiple directions. .

  In one embodiment, coffee beans with less burden on the stomach and with reduced taste and aroma reduction can be provided.

It is a figure explaining a 1st process. It is a figure explaining a 1st process.

Hereinafter, the roasting method of the embodiment will be described in detail with reference to the drawings.
<Embodiment>
Drawing 1 is a figure showing the roasting method of an embodiment.

The roasting method of the embodiment includes the following first to seventh steps. In addition, although it is preferable to implement all the following processes, one part process can also be abbreviate | omitted. Also, some processes can be replaced with other processes.
[First step]
1 and 2 are diagrams illustrating the first step.

As an example, a metal tray 1 having a lattice-like bottom and side surfaces of 230 × 290 mm is prepared. Then, as shown in FIG. 2, 200 g of coffee beans to be roasted are uniformly spread on the prepared tray 1. Unevenness can be reduced by spreading evenly. The height at which the coffee beans are spread is one coffee bean in FIG. 2, but may be two or three coffee beans, for example.
[Second step]

Next, hot coffee of about 180 ° C. to 200 ° C. is blown for about 10 minutes from a plurality of directions (up, down, left and right in the example shown in FIG. 1) on the coffee beans on the tray 1 to heat the coffee beans. Although it does not specifically limit as an apparatus which sprays a hot air, For example, oven is mentioned. The same applies to apparatuses for blowing hot air in the fourth, fifth, and sixth steps described below.
[Third step]

The coffee beans are then removed from tray 1 and transferred to a bowl. Then, for example, use a fan or the like to stir the coffee beans by hand while applying normal temperature wind from the bottom of the bowl to cool the coffee beans to the human body temperature. By this step, the scent of coffee beans can be prevented from escaping to the outside of the coffee beans.
[Fourth step]

Next, the coffee beans are uniformly spread on the tray 1 again. And hot air of about 180-200 degreeC is sprayed on the coffee beans on the tray 1 for about 10 minutes from many directions.
[Fifth step]

Next, the coffee beans are spread on a tray separate from the tray 1. This operation stirs the coffee beans to some extent. Thereafter, hot air of about 230 ° C. to 250 ° C. is sprayed on the coffee beans on the tray for about 6 to 8 minutes from multiple directions. While increasing the temperature of the hot air from the second step and the fourth step and making the spraying time shorter than the second step and the fourth step, the coffee beans are suppressed from being burned and the surface is burnt. This can be suppressed. In addition, the heating time of this process can be suitably adjusted with the firmness of coffee beans. For example, for hard coffee beans, increase the heating time. In the case of soft coffee beans, shorten the heating time. Thereby, it can suppress that the surface burns.
[Sixth step]

Next, hot air of about 280 ° C. to 300 ° C. is blown on the coffee beans on the tray for about 5 minutes. While raising the temperature of the hot air from the fifth step and making the spraying time shorter than the fifth step, it is possible to suppress the raw baking of coffee beans and to prevent the surface from being burnt. In addition, said temperature is a case where the coffee beans for hot coffee are manufactured, and when manufacturing the coffee beans for iced coffee, the temperature of a hot air can be 330 degreeC-350 degreeC, for example. Thereby, the amount of sweetness, bitterness, and richness of coffee beans can be increased, and coffee beans suitable for iced coffee can be produced. Moreover, the sweetness, bitterness, and richness at the time of ice coffee extraction increase by raising temperature.
[Seventh step]
Next, transfer the coffee beans to the bowl. Then, stir by hand while applying normal temperature wind from the bottom of the bowl to cool the coffee beans to the human body temperature.

  As described above, according to the roasting method of the present embodiment, the coffee beans to be roasted are uniformly spread on the tray, and the coffee beans spread on the tray are placed at 180 ° C. to 200 ° C. for 10 minutes from multiple directions. Heated to a certain extent. Thereby, heat passes uniformly to the coffee beans, and uneven baking can be reduced. Therefore, it is possible to prevent the coffee beans from being burned and overbaked, and to reduce the burden on the stomach.

  In addition, the temperature of the coffee beans was lowered to the human body temperature while stirring the heated coffee beans. Thereby, it can suppress that the fragrance of coffee beans spreads.

  In addition, the coffee beans whose temperature was lowered were transferred to the tray 1 and heated again from about 180 ° C. to 200 ° C. for about 10 minutes from multiple directions. Heating can be conducted to the inside of the coffee beans by heating at a relatively low temperature over time.

  Moreover, the coffee beans were transferred to a tray different from the tray 1 and heated from 230 ° C. to 250 ° C. for about 6 to 8 minutes from multiple directions. By transferring to another tray, the coffee beans can be stirred to some extent. Moreover, a fragrance can be taken out by making heating temperature high.

  Moreover, after heating, it was further heated at 280 ° C. to 300 ° C. from multiple directions. Sweetness and taste increase by heating at 280 ° C to 300 ° C for about 5 minutes. Moreover, after baking at a relatively low temperature of 180 ° C. to 200 ° C. and applying heat to the core, it can be baked at a high temperature to give a scent.

Moreover, when manufacturing the coffee beans for iced coffee, it was made to heat at 330 to 350 degreeC from many directions. Thereby, the quantity of the fragrance which goes out from a coffee bean can be increased, and the coffee bean suitable for iced coffee can be manufactured.
Further, the heating time was shortened as the heating temperature was increased. Thereby, it can suppress that a scent escapes by baking too much.

  In this way, heat is spread to the inside of the coffee beans by heating the coffee beans several times while gradually raising the temperature. Thereby, the raw baking of coffee beans can be suppressed. Thereby, the caffeine residual rate of coffee beans can be reduced. Therefore, the burden on the stomach can be reduced. Moreover, in the 2nd-5th process, it suppresses that a fragrance flows out outside by making the temperature to heat comparatively low, and the temperature heated in a 6th process is made comparatively high, and a fragrance is carried out. By taking out, coffee beans with good aroma and less bitterness and sourness can be produced. In addition, the original sweetness of the coffee at the time of coffee extraction increases, and the richness of the coffee increases.

  Note that the present invention is not limited to the above-described embodiment, and various other changes can be made. For example, the heat may be applied in five or more directions, and the heat may be applied from directions other than the up, down, left, and right directions.

  1 tray

Claims (7)

A process of uniformly spreading coffee beans to be roasted on a tray;
Heating the coffee beans spread on the tray from 180 ° C. to 200 ° C. for a predetermined time from multiple directions;
A roasting method characterized by comprising:   The roasting method according to claim 1, wherein the temperature of the coffee beans is lowered while stirring the heated coffee beans.   The roasting method according to claim 2, wherein the coffee beans having a lowered temperature are transferred to a tray and heated again at 180 ° C. to 200 ° C. from multiple directions.   The roasting method according to claim 3, wherein the coffee beans are transferred to another tray and heated at 230 ° C. to 250 ° C. from multiple directions.   The roasting method according to claim 4, further comprising heating at 280 ° C. to 300 ° C. from multiple directions after the heating.   The roasting method according to claim 4, further comprising heating at 330 ° C. to 350 ° C. from multiple directions after the heating.   The roasting method according to any one of claims 3 to 6, wherein the heating time is shortened as the heating temperature is increased.

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