JP2017006094A - Roasted coffee beans rich in chlorogenic acid amount, and process for preparing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide roasted coffee beans and preparation process therefor in which chlorogenic acid is contained richer than the normal roasted coffee beans and the pulp portion of a coffee fruit is re-utilized without discarding it.SOLUTION: When using a finely crushed coffee pulp portion and preparing, after roasting, roasted coffee beans having mixed coffee beans and dried coffee pulp portion present, the process includes: separating coffee fruit into a coffee raw bean and a coffee pulp portion; finely crushing the coffee pulp portion; followed by washing and drying, respectively, the coffee raw bean and the crushed coffee pulp portion, and furthermore simultaneously roasting the coffee raw bean and the crushed coffee pulp portion at a temperature of 190°C or less for a relatively long period of time.SELECTED DRAWING: Figure 2

Description

  The present invention relates to roasted coffee beans that contain more chlorogenic acid than normal roasted coffee beans and a method for producing the same.

  Commercially available coffee beans are green coffee beans that are obtained by removing seeds (germ) from red ripe fruits (coffee cherries) at production sites in Brazil and other countries. And roasted in various roasters such as large and small companies and individuals. Since roasted coffee beans are crushed and the liquid extracted with water, white water or hot water is drunk as coffee, usually coffee is a brown liquid that is roasted, crushed and extracted with a drip. This means that it is characterized by a unique aroma and bitterness, and is now widely spread along with the westernization of eating habits.

  The coffee extract contains a large amount of chlorogenic acid, generally called coffee polyphenol, although it varies depending on the degree of roasting. As disclosed in JP2011-182749A, JP2014-183777A, and the like, in recent years, the antioxidant activity of chlorogenic acid has attracted attention, and certain health beverages containing high concentrations of chlorogenic acid from some companies ( It is sold as a special beverage.

  With regard to chlorogenic acid, fat contained in food enters the small intestine through the stomach and duodenum in the human body, where it is broken down into the blood vessels as lipids and sent to each tissue in the body. It is burned by the action of an enzyme and converted into energy. Chlorogenic acid acts on the mitochondria of the burning organs in the cells of the liver and muscles and activates lipid uptake into the mitochondria. That is, lipid is efficiently burned by the presence of chlorogenic acid and converted into energy, so that body fat is reduced. A high concentration of chlorogenic acid makes it easier to break down and burn lipids by continuous drinking, so it is effective for both fat that enters the body as food and fat accumulated in the body.

  As other research information, for example, if hypercholesterolemic mice are ingested with chlorogenic acid in an amount of 1 or 10 mg / kg for 28 days, blood cholesterol, LDL cholesterol, arteriosclerosis and cardiovascular risk Symptoms of hyperlipidemia such as an increase in HDL and a decrease in HDL cholesterol were alleviated. When chlorogenic acid was administered to rats with carbon tetrachloride-induced liver injury, the symptoms of liver injury and fibrosis due to carbon tetrachloride decreased, and increased expression of collagen and muscle actin was confirmed. When mice are administered intraperitoneally with chlorogenic acid in an amount of 250 mg / kg, fasting blood glucose level continues to decrease from 10 minutes to 30 minutes after administration, and chlorogenic acid is expected to have a preventive effect on diabetes. Moreover, when chlorogenic acid was administered to diabetic rats, diabetic symptoms such as an increase in fasting blood glucose level and lipid peroxide and a decrease in antioxidant enzymes SOD and glutathione were alleviated.

JP 2011-182749 A JP 2014-183777 A

  Chlorogenic acid is known to remain in a relatively large amount in roasted coffee beans when roasted coffee beans are roasted at a relatively low temperature for a long time, or when coffee beans are roasted under vacuum. However, in these methods, even if the content of this chlorogenic acid is increased, it is only about 1.5 times the normal amount. In order to exert a more remarkable lipid uptake effect as a specific health drink, it is necessary to contain as much chlorogenic acid as possible and maintain the taste as a coffee drink.

  Regarding coffee fruits, it is generally known that chlorogenic acid is contained more in the coffee pulp part than in green coffee beans. Since ancient times, the local residents of coffee production have collected the pulp and husk of discarded coffee and boiled them to use the broth as a medicine. It seems that he knew from experience that it had medicinal properties. In addition, coffee cherry pulp and hulls have already been used by some companies and are sold as tea drinks after being sun-dried or forced-dried, but only a small part of the whole.

  The inventor of the present invention pays attention to the fact that chlorogenic acid is contained in the coffee pulp part more than the green coffee beans, and not only the raw coffee beans part but also the coffee fruit pulp and hulls that are mostly discarded at the production site. The goal is to make the amount of reuse almost comparable to the amount of waste generated in the flesh. Moreover, it is desirable that the work for the reuse is easy and the cost required for the reuse is low.

  Accordingly, an object of the present invention is to provide roasted coffee beans rich in chlorogenic acid content by reusing the pulp part of the coffee fruit. Another object of the present invention is to recycle the pulp part of the coffee fruit, crushing the pulp, parchment, and hull, and simultaneously roasting (drying) the raw coffee beans to reduce them to coffee. It is to provide a method for producing roasted coffee beans.

  In the roasted coffee beans according to the present invention, the finely crushed coffee pulp part is used, the raw coffee beans and the crushed coffee pulp part are roasted simultaneously, and after roasting, the coffee beans and the dried coffee pulp part are mixed. . In this roasted coffee bean, the entire chlorogenic acid is contained more than twice as much as a normal roasted coffee bean. The coffee pulp part includes a pulp, parchment, and outer skin obtained by removing green coffee beans from the coffee fruit, and is crushed to a width of 0.3 mm or less.

  In the method for producing roasted coffee beans according to the present invention, green coffee beans and coffee pulp parts are separated from coffee fruits, and the coffee pulp parts are finely crushed, and then the green coffee beans and coffee pulp parts are washed and dried, respectively. Further, the green coffee beans and the crushed coffee pulp part are simultaneously roasted at a temperature of 190 ° C. or less for a relatively long time.

  In the method for producing roasted coffee beans of the present invention, when simultaneously roasting the green coffee beans and the crushed coffee pulp part, it is preferable to use a hot-air roasting machine in which the outer skin is less likely to be carbonized. In addition, in the process of refining green coffee beans, polishing is performed in addition to washing and drying.

  The roasted coffee beans according to the present invention are not only rich in chlorogenic acid content but also economical by reusing them without discarding the pulp part of the coffee fruit.

  In the method for producing roasted coffee beans according to the present invention, in order to reuse the pulp part of the coffee fruit, the pulp, parchment, and shell are crushed and simultaneously roasted (dried) when roasting the coffee beans. Reduce to coffee.

It is a schematic perspective view which cuts and shows the inside of a spherical coffee fruit partially. It is a flowchart which shows an example of the process of the manufacturing method which concerns on this invention. It is an expanded sectional view showing an example of a hot air type roasting machine used by the present invention.

  In the roasted coffee beans according to the present invention, coffee beans and dried coffee pulp parts are mixed, and the coffee pulp parts contain a large amount of chlorogenic acid. Reach more than double the coffee beans. With respect to coffee berries (coffee cherries), as illustrated in FIG. 1, normal coffee berries 1 are made from raw coffee beans 2 and 2 that are germs, and pulp 4, parchment 5, and outer skin 6 that are coffee pulp parts 3. Thus, by utilizing the coffee pulp part 3 in the present invention, the only waste from the coffee fruit is substantially the silver skin 7.

  The coffee pulp part 3 is a part obtained by removing the green coffee beans 2 and 2 from the coffee fruit 1, and conventionally, only the green coffee beans 2 are imported. It is necessary to import. At this time, it is possible to import the coffee fruit 1 as it is, to separate the green coffee beans 2 and 2 from the coffee fruit after the import, and to use the remaining part as the coffee pulp part 3. Compared to the case of importing only green coffee beans as in the past, the import of coffee fruit 1 is less expensive even with raw coffee fruits, and the coffee beans inside are damaged or soiled during bagging and transport There's nothing to do.

  When the coffee pulp part 3 is crushed to an appropriate size and then mixed with the green coffee beans 2 and roasted (dried) at the same time. The liquid contains a large amount of chlorogenic acid, and can sufficiently maintain the flavor and bitterness of coffee. The simultaneous roasting of the crushed coffee pulp portion and the green coffee beans has predetermined conditions for the roasting machine to be used and the roasting temperature and time, and it is necessary to perform roasting while maintaining these conditions.

  As for the simultaneous roasting of green coffee beans 2 and coffee pulp part 3, there are hot air type, far infrared type, infrared type, microwave type, superheated steam type, etc. In general, the hot air type is suitable. Although direct-fired, semi-hot air, and hot-air methods are common in commercial roasting methods for coffee, direct-fire roasters and semi-hot air roasters have a true heat source as a result of experiments. It was found to be adversely affected when the pulp and husk were dried because of its presence.

  As a result, it is preferable to use a hot-air roaster for simultaneous roasting as in the present invention. As a commercial roasting apparatus including a hot air roasting machine, for example, roasted bean stationary type, roasted bean transfer type, roasted bean stirring type, etc. can be used. Examples thereof include a dryer, a conveyor dryer, a rotary drum dryer, and a rotary V dryer.

  In the general structure of a hot-air roasting machine, the burner is located away from the kettle, and roasting is performed by sending hot air to the kettle along with air blowing. This pot is made of a steel plate with no holes in a cylinder. As a roaster used by major roasters, it can be increased in size for industrial use that requires a large amount of roasting at once. The burner is mainly a gun type and can use a burner with a large amount of combustion. There is also a type in which exhaust heat is circulated again to the burner chamber to increase thermal efficiency and reduce fuel running costs. The burner has a high amount of heat, can send hot hot air, and has a relatively short roasting time. In roasting, where hot hot air is directly applied to beans, convection is the main factor in terms of heat transfer. Since the heat energy sent to the kettle is only hot air, accuracy is required for thermal power control and air flow control. In addition, in the case of high-speed roasting, the temperature of the hot air that is generally sent is high, so the surface temperature of the beans quickly approaches the temperature of the hot air, making it difficult for heat to enter and in a short time. Even when performing high-speed roasting, be careful not to make the fire power too radical.

  When simultaneously roasting the green coffee beans 2 and the crushed coffee pulp part 3, it is desirable to avoid a high roasting temperature so that chlorogenic acid is not thermally decomposed. For example, the roasting temperature is preferably 150 to 200 ° C., more preferably 160 to 190 ° C., and the heating time can be appropriately set so as to obtain a desired roasting degree. When roasted simultaneously with green coffee beans using frozen hulls obtained from the local area, when the roasting temperature exceeded 190 ° C., the coffee hulls were too dry and carbonization proceeded. In consideration of this point, it is desirable to stop roasting at a temperature of about 190 degrees in the simultaneous roasting, and the roasting degree is relatively shallow in this temperature range.

  Examples of the raw coffee fruit used in the present invention include Arabica, Robusta, and Revelica, and Robusta generally contains more chlorogenic acid. Moreover, it does not specifically limit as a production region or brand of coffee fruit, For example, Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain, Guatemala etc. are mentioned. The raw coffee beans 2 and the coffee pulp part 3 can be used alone or in combination of two or more different bean types and production areas.

  In roasted coffee beans, the content of chlorogenic acid is around 15 mg in 1 g of normal roasted coffee beans, and is preferably a larger amount from the viewpoint of physiological effects, while not too much from the viewpoint of flavor. It is desirable. In the production method of the present invention, by adjusting the temperature and the roasting time at the time of simultaneous roasting, chlorogenic acid is contained in an amount of 30 mg or more that is twice or more than that of ordinary roasted coffee beans, It is almost the same as coffee beans.

  Next, the present invention will be described based on examples, but the present invention is not limited to the examples. The method for producing roasted beans of the present invention is generally carried out according to the process of FIG. The fruit separation step A and the roasting step B in this production method can be partly omitted or slightly changed. Regarding this production method, the raw coffee beans 2 that are raw materials may be any of canephora species, arabica species, reberica species, and the like.

  In the fruit separation process A, the coffee fruit 1 is imported as it is, and the coffee beans 2 are separated from the coffee fruit after the import in S1, and the remaining part is used as the coffee pulp part 3. Compared to the case of importing only raw coffee beans as in the past, the import of coffee fruit 1 has a small cost increase even with unprocessed coffee fruit. Further, while the green coffee beans 2 are mainly packed in hemp bags and imported from coffee bean producing countries around the world, the coffee pulp part 3 may be imported separately.

  In the production method of the present invention, the separated green coffee beans 2 are appropriately washed and then temporarily dried, and thereafter the green dry coffee beans may be surface-polished with S2. For this water washing, a known water washing machine or a water washing polishing machine may be used, or simple water immersion may be used. Since freshly dried coffee beans have a slightly soft surface, it is possible to polish the surface effectively in a shorter time and with lower power. On the other hand, it is preferable that the separated coffee fruit part 3 is appropriately crushed in S3 and then washed with water to remove impurities present in the coffee fruit part 3.

  In the fruit separating step A, the grinder (not shown) of the green coffee beans 2 presses the green coffee beans against the inner surface of the tubular wire mesh with the plate, and the green coffee beans are hardly deformed during the pressing. 2 is polished. This grinding machine can adjust the grinding degree of green coffee beans 2 by the number of rotations of the cylinder. In the fruit separating step A, other polishing apparatuses having the same function may be used in addition to this polishing machine. As this type of polishing apparatus, a raw coffee bean peeling apparatus and a rough grinding polishing apparatus having a stone board conveyor. Etc. can be exemplified.

  The green coffee beans 2 are scraped off by rubbing the surface of the beans against the tubular net by the polishing machine, and in the case of canephora coffee raw beans, the surface of the coffee beans is scraped to remove the green bean hull almost completely. preferable. At this time, if the green bean hull is hardly removed by shaving, the effectiveness of the two watering in the next roasting step B can hardly be enhanced, while the deep bean is removed deeply to the outside by scraping. In this case, not only is it uneconomical, but also the raw beans are excessively dried in the roasting step B, and the flavor components of the coffee beans may be scattered.

  In the manufacturing method of the present invention, the green coffee beans 2 and the crushed coffee fruit portions 3 are roasted simultaneously in the roasting step B after the surface polishing of the green coffee beans 2. The roasting machine 10 used in the roasting process B is a model that performs roasting with hot air as shown in FIG. For example, the roasting machine 10 is a batch type and has a processing capacity of about 300 kg per one roasting and about 2 tons per hour. In the roasting machine 10, the surface-polished green coffee beans 2 and coffee fruit portions 3 are measured to a predetermined amount and fed into the hopper 12.

  In the hot-air roasting machine 10 shown in FIG. 3, a horizontal cylindrical roasting pot 14 is rotatably provided with a stirring blade 16 and a nozzle 18 is fixed inward at the center of the inner end face thereof. To do. The nozzle 18 is connected to a water storage tank via a pipe line 22 with an appropriate valve 20 interposed therebetween. The burner 24 is installed below the roasting pot 14 and feeds hot air from the direction of the arrow into the roasting pot 14 through the duct 26 and the damper 28. In addition, a hermetic casing 32 of the flow conveyor 30 is installed horizontally below the roasting pot 14, cold air or cold water is blown from above the casing, and hot air is drawn from the lower part of the casing by a duct 34. Can do. The roasted coffee beans that have exited the conveyor 30 are received by a chute 36 and collected by an ejector 38 in a tank 42 through a vertical transport pipe 40.

  In the roasting process B, when the green coffee beans 2 and the coffee fruit portion 3 are roasted in the temperature range of about 120 to 200 ° C. with the roasting machine 10, internal moisture scatters as the internal temperature of the green beans 2 increases. Thermal expansion and chemical changes are repeated to form a unique coffee flavor. In S4, after the start of the roasting in the roasting step B, when the surface temperature reaches 150 to 160 ° C. in the roasting machine, the cooling water 44 is rapidly sprayed during the roasting and temporarily cooled (S5). When the roasting is completed, the roasted coffee beans are finally cooled by spraying the cooling water 46 (S7). Sprinkling at the completion of roasting is a quenching process because it stops the progress of roasting.

  The cooling water 44 may normally be sprayed directly into the roasting pot 14 in the roasting machine 10. The cooling water 44 is usually sprayed with 6 to 10% by weight with respect to the input amount of the green coffee beans 2 and the coffee fruit portion 3, and the temperature in the roasting pot 14 is increased to a high temperature at the time of watering. When watering, the burner 24 of the roasting machine is temporarily stopped. When the spraying of the cooling water 44 is completed in a few seconds, the burner 24 of the roasting machine 10 is restarted.

  The cooling water 44 and 46 used in the roasting process B is water obtained by removing impurities from mere tap water, and at least removes calcite and musty odor that cause the odor of tap water. In order to obtain the cooling water 44, 46, tap water is passed through a water conditioner, a charcoal filter filled with bamboo charcoal, a bag filter, a meta filter, a vacuum filter, a membrane filter, etc., and a plurality of processing machines as required. It is preferable to distribute it in Reduced water having a higher pH used as the cooling water 44, 46 more effectively neutralizes the oxidized surface layer of the coffee beans when penetrating into the roasted coffee beans.

  In the roasting step B, when the surface temperature reaches 150 to 160 ° C., the green coffee beans 2 and the coffee fruit part 3 are dried and expanded, and at the same time, the outer skin adhering to the green bean surface is peeled off. It will be exposed. In the production method of the present invention, since the bean surface is polished in the fruit separating step A, the amount of the peeled skin is relatively small.

  When the surface temperature reaches 150 to 160 ° C., when the cooling water 44 is sprinkled with 6 to 10% by weight of the input amount of beans, the beans and fruits are temporarily cooled and the scattered water is compensated, and the water in the temporary cooling S5 is It is necessary to add at this timing. That is, if water is sprinkled before the bean surface temperature does not reach 150 ° C., the drying and expansion of the bean will not proceed, so that almost no new water will permeate. Becomes saturated steam and stops cooling the bean surface temperature.

  The water spray 44 in the temporary cooling S5 permeates into the beans from the fine holes formed by the expansion and evaporation of internal moisture in the green coffee beans 2 being roasted. A part of miscellaneous components such as caffeine in coffee beans dissolves in this permeated water, and further, the water evaporates as the roasting progresses, so that this miscellaneous component is scattered to the outside together with water vapor. . As a result, the astringency and miscellaneous taste of the extracted coffee beverage can be effectively alleviated.

  In the roasting process B, when the roasting is completed S6, usually, the burner 24 of the roasting machine 10 is stopped and the cooling water 46 is sprayed again, whereby the roasting reaction is terminated by the final cooling S7. The cooling water 46 is sprayed 4 to 12% by weight with respect to the input amount of the green coffee beans 2, and preferably 6 to 10% by weight of the cooling water 46 is sprayed immediately after the roasting is completed. The cooling water 46 may be sprayed directly into the roasting pot 14 (FIG. 3) in the roasting machine 10 or may be sprayed on the coffee beans on the belt conveyor taken out from the roasting machine 10.

DESCRIPTION OF SYMBOLS 1 Coffee fruit 2 Coffee green beans 3 Coffee pulp part 4 Fruits 5 Parchment 6 Skin

Claims (5)

  Using the finely crushed coffee pulp part, raw coffee beans and crushed coffee pulp part are roasted simultaneously, and after roasting, coffee beans and dried coffee pulp part are mixed, and the whole chlorogenic acid is roasted normally Roasted coffee beans with abundant chlorogenic acid content more than twice as much as coffee beans.   The roasted coffee beans according to claim 1, wherein the coffee pulp part includes pulp, parchment, and hulls obtained by removing green coffee beans from coffee fruits, and is crushed to a width of 0.3 mm or less.   The coffee fruit is separated into green coffee beans and coffee pulp parts, and the coffee pulp parts are finely crushed, and then the green coffee beans and crushed coffee pulp parts are washed and dried, respectively. A method for producing roasted coffee beans rich in chlorogenic acid, which is simultaneously roasted at a temperature of 190 ° C. or lower for a relatively long time.   The method for producing roasted coffee beans according to claim 3, wherein a hot-air roasting machine in which the outer skin is less carbonized is used when simultaneously roasting the green coffee beans and the crushed coffee pulp part.   The method for producing roasted coffee beans according to claim 3, wherein, in the process of refining green coffee beans, polishing is performed in addition to washing and drying.

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