JP2019022454A - Coffee bean excellent in flavor emitting property on opening package and foaming property on extracting coffee and method of serving the same - Google Patents

Abstract

To provide coffee beans that are excellent in a flavor emitting property when a package storing the coffee beans is opened, in a foaming property when coffee is extracted, and in a quality retaining property while securing safety with an easy opening method.SOLUTION: Roasted coffee beans of this invention are commercially mass-produced, in which an after-roasting loading time from an end of roasting the coffee beans until loading the coffee beans into a smaller-portion package is controlled and the coffee beans are contained in the package where positive pressure is maintained within a range of 0.01-0.7 MPa by carbon oxide emitted from the loaded coffee beans or by inert gas, etc. infused from outside. The after-roasting loading time is specifically controlled under 8 hours. The package includes a sealing cap capable of preventing pop-up on being opened and being openable and closable, and is a recapping can that can keep the positive pressure and retain a package shape stably.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a coffee bean with good fragrance at the time of opening and foaming at the time of extraction, and a method for providing the same.

In general, coffee beans roasted from green coffee beans are sold and drunk. It goes without saying that for those who drink coffee, it is important that the extracted coffee liquid has a good taste and aroma. However, for coffee lovers, the coffee liquid extraction process itself is one of the great pleasures.
For example, the unique scent that is generated when opening a packaging containing coffee beans not only raises the expectation of the taste of the coffee liquid to be extracted, but also the scent itself at the time of opening is exceptional for drinkers. It is. In addition, the foaming that occurs when the coffee liquid is extracted has the effect of improving the aroma of coffee and visually entertaining the drinker.
However, in the conventional method for providing coffee beans, sufficient consideration has not been made in terms of enhancing the fragrance at the time of opening and the foaming at the time of extraction.

FIGS. 8A and 8B show examples of conventional coffee bean packaging materials, in which (1) shows an aluminum vapor deposition film packaging without a valve, and (2) shows an aluminum vapor deposition film packaging with a valve.
Generally, as a packaging material for coffee beans, aluminum vapor deposited film packaging (7, 8) as shown in FIG. 8 (1) or (2) is often used. After roasting coffee beans, carbon dioxide is released over time, so when filled in an aluminum vapor-deposited film packaging, the internal pressure of the packaging material gradually becomes positive, and the packaging material and the case in which it is stored expands. Risk of rupture and deformation. Therefore, as a method of filling the aluminum vapor-deposited film packaging 7 with coffee beans, for example, vacuum packaging is sometimes performed. In this case, a degassing operation called aging is required, and accompanying this, the aroma component of the coffee beans There is also a problem of being lost.

  Therefore, in the aluminum vapor deposition film packaging 8 shown in FIG. 8 (2), a valve 8b is provided. When the internal pressure of the packaging material becomes a positive pressure exceeding a certain level, carbon dioxide generated from coffee beans is emitted from the valve 8b. It has a released structure. According to this, rupture of the packaging material can be prevented, but also in this case, the aroma component of the coffee beans is lost due to the gas release from the valve 8b. This is the same even when an oxygen scavenger is used.

  Moreover, since the good foaming at the time of coffee extraction depends on the amount of carbon dioxide contained in the coffee beans, there is a problem that if the carbon dioxide contained in the coffee beans is reduced, the foaming at the time of coffee extraction is reduced.

  Then, the packaging method of the coffee which made it possible to hold the aromatic component of coffee beans in a container and to enjoy the scent at the time of opening is known (refer patent document 1). In this method, powder dry ice and coffee beans are filled in an aluminum alloy container, and vibration is applied. However, the packaging method disclosed in Patent Document 1 has a problem that the structure of the container is complicated and the manufacturing cost is increased.

JP 2004-41009 A

  As mentioned above, when coffee beans are packaged by aluminum vapor deposition film packaging, the fragrance component of coffee beans is reduced by aging and degassing by valves, and the internal pressure of the packaging material is reduced, so the scent strength at the time of opening There was a problem that became low. And since carbon dioxide gas decreased, there existed a problem that the foaming degree at the time of extraction also fell. Moreover, there has been no method for solving these problems by a simple method.

  In addition, if the packing material is filled without releasing carbon dioxide gas, the internal pressure of the packing material becomes a positive pressure state, and the packaging material and the case for storing it expand, which may cause the cap to pop out, rupture or deform. there were. For this reason, the manufacturing cost of the container has been significantly increased, and when opening the cap, a jig (opening device) is used to open the cap in order to prevent the cap from popping out.

In view of the above situation, the present invention is excellent in fragrance when opening a container containing coffee beans, foaming when extracting coffee, and maintaining quality while ensuring safety at the time of opening by a simpler method. The purpose is to provide highly coffee beans.
In addition, in this specification, coffee beans are not limited to beans, but include powders.

  As a result of diligent investigation focusing on the scent strength and swelling at the time of extraction, the present inventors limited the time and filling conditions from the end of roasting of coffee beans to the filling of the container, from the coffee beans. The knowledge that the fragrance and foaming of extracted coffee can be enhanced was obtained.

That is, the coffee beans of the present invention are roasted coffee beans that are mass-produced for commercial use, and are filled after the roasting filling time from the end of roasting of coffee beans to the filling into the sub-container is adjusted. The carbon dioxide gas released from the coffee beans is housed in a container maintained at a positive pressure in an internal pressure range of 0.01 to 0.7 MPa.
ADVANTAGE OF THE INVENTION According to this invention, the fragrance at the time of opening of a container is good, and coffee beans with the fragrance and foaming at the time of extraction of a coffee liquid can be provided. In the present specification, the numerical value indicating the internal pressure is expressed as a pressure (gauge pressure) expressed by a difference from the atmospheric pressure with the atmospheric pressure set to 0 MPa.

By adjusting the filling time after roasting, it is possible to prevent the carbon dioxide gas from being released more than necessary from the roasted coffee beans before filling, and to retain the aromatic component of the coffee. In addition, foaming during extraction can be improved by suppressing the release of carbon dioxide. Since the container can be filled in a short time after roasting without providing a valve or the like, freshly roasted coffee beans can be filled. In general, if the filling time after roasting is shortened, the internal pressure of the container becomes positive, which may cause expansion and rupture. However, by using a sealed container that can maintain the internal pressure of the container in a positive pressure state and can stably maintain the shape, expansion and rupture of the container can be prevented. Further, by maintaining the container internal pressure at a positive pressure, it is possible to make it difficult for carbon dioxide gas to be released from the coffee beans even after filling.
Thus, a large amount of carbon dioxide gas containing a fragrance component is released from the container at the time of opening, and the scent can be fully enjoyed.

  By maintaining a positive pressure state in which the internal pressure of the container is in the range of 0.01 to 0.7 MPa, it is possible to maintain carbon dioxide gas and aroma components while maintaining safety, and to improve the fragrance at the time of opening. . Preferably, the internal pressure of the container is a positive pressure state in the range of 0.1 to 0.7 MPa, more preferably a positive pressure state in the range of 0.15 to 0.4 MPa, and still more preferably 0.2 to 0.35 MPa. The internal pressure of the container is maintained in the positive pressure state in the range. In addition, the higher the internal pressure of the container, the higher the foaming degree and the scent at the time of coffee bean extraction.

  In the present invention, the positive pressure state may be maintained at least one of an inert gas, an oxygen gas and a carbon dioxide gas injected from the outside in addition to the carbon dioxide gas released from the coffee beans. The higher the internal pressure of the container, the higher the foaming degree and fragrance during the extraction of coffee beans can be maintained, so at least one of inert gas, oxygen gas or carbon dioxide gas is injected from the outside, and the higher positive pressure Maintain the state and improve the aroma of coffee beans when the container is opened. Here, the inert gas means an inert gas in a broad sense, such as nitrogen gas, argon gas, helium gas or the like having low chemical reactivity.

  In the present invention, the filling time after roasting is specifically preferably adjusted within 8 hours, more preferably 1 to 4 hours. When the filling time after roasting is 0 hour, degassing is insufficient, the internal pressure of the container becomes too positive, and it may be difficult to ensure safety. Further, if the filling time after roasting exceeds 8 hours, there is a disadvantage that the user who performs the extraction is not entertained and the scent cannot be fully enjoyed when opened.

  In this invention, it is preferable that the filling rate of the coffee beans with respect to the volume of a container is 30 to 70%. When the filling ratio of the coffee beans exceeds 70%, it becomes easy for the beans to be blown out and the cap to pop out at the time of opening, which is problematic in terms of safety in handling. On the other hand, if the filling ratio of the coffee beans is less than 30%, the scenting at the time of opening is not sufficient, and the internal pressure of the container is not sufficiently increased, and the foaming at the time of extraction is also deteriorated. Then, coffee beans with good aroma can be manufactured, ensuring safety | security by setting the filling rate of the coffee beans with respect to the volume of a container to 30 to 70%.

  In the present invention, the container is preferably a hermetic container having an openable / closable sealing cap, capable of maintaining a positive pressure state and stably maintaining a shape. The outer peripheral surface of the container was covered with a polyester resin containing polyethylene terephthalate (PET) or a film made of a composite material of a shrink film of polyethylene resin and a nonwoven fabric, and the impact resistance and tear strength were improved. preferable. Since the container is provided with a sealing cap that can be freely opened and closed, it is easy to handle and can be stored in a refrigerator or the like.

  In general, a composite material of a nonwoven fabric and a resin shrink film in foods is mainly intended to have heat resistance so as not to be spilled by heat when a consumer takes a hot drink product. This time, paying attention to the structure in which the fibers of the nonwoven fabric are intertwined, the outer peripheral surface of the container is covered with the film made of the above composite material, thereby improving the impact resistance of the container and dropping the container onto the protrusion. Even if the protrusion penetrates the container, it is possible to prevent the protrusion from tearing and spreading. Shrink film is a film that shrinks by heat, and can be firmly fixed to the container body by wrapping around the outer periphery of the container and shrinking (shrinking) the upper and lower ends of the film with hot air or steam. It is. As a material of the shrink film, a known material that is thermally contracted is used. For example, polypropylene (PP), polyethylene (PE), polyvinyl chloride (PVC), polystyrene (PS), polyethylene terephthalate (PET) can be used. In particular, a shrink film of PET (polyethylene terephthalate) or PE (polyethylene) having excellent impact resistance can be preferably used.

  The carbon dioxide gas released from the coffee beans filled in the container keeps the internal pressure at a positive pressure in the range of 0.01 to 0.7 MPa, so that a higher level of impact resistance and tear strength (of the film) Tear strength) is required for the container. By wrapping a film made of the above composite material around the body of the container, even if the impact resistance and tear strength of the container itself are normal, a high level of impact resistance and tear strength can be imparted to the container. Thus, rupture or the like when the container is dropped can be prevented without significantly increasing the manufacturing cost of the container.

  Further, in the present invention, the sealing cap has a relatively thin liner portion that contacts the outer peripheral portion of the front end of the container, a relatively short seal length with the liner portion, and a relatively wide gas vent opening angle. When the cap is opened while nitrogen gas is constantly blown into the container with an air pressure of 0.55 MPa, the cap opening angle until the cap is removed from the container is 300 ° or more. A gas vent flow rate of 120 L / min or more can be ensured as a gas vent flow rate immediately before the detachment. Thereby, it is possible to prevent the bottle cap from popping out at the time of opening due to the positive pressure state. Therefore, it is possible to open the plug without using a jig. By sealing the container containing the roasted coffee beans using the cap having such a configuration, the risk of the bottle cap popping out at the time of opening can be reduced, and safety can be enhanced. The liner portion is a portion of a resin packing material provided on the inner surface side of the cap, and has a function of eliminating the gap between the container and the cap and maintaining the sealing performance of the container.

In the present invention, the sub-container is preferably a recap can with a capacity of 500 ml or less. In order to make coffee beans excellent in fragrance at the time of opening and foaming at the time of extraction, it is desirable that the content be able to be consumed by the consumer within a certain period, and the content is 120 g or less. is there. And if the capacity | capacitance of the subdivision container filled with coffee beans is 500 ml or less, since 120 g or less of coffee beans can be filled, the user convenience can be improved by setting the capacity to 500 ml or less. I can say that. Moreover, since the internal pressure of the subdivided container is maintained at a positive pressure, it can be said that the capacity is preferably 500 ml or less from the viewpoint of ensuring safety.
The recap can is preferably made of aluminum, but is not necessarily limited to aluminum, and from the viewpoint of improving quality retention, the condition that the permeability to oxygen, water vapor, and light shielding is 0%. Anything satisfying is sufficient.

  The foam generated when hot water is poured into the coffee beans contains a large amount of carbon dioxide containing an aroma component, so that the coffee beans with good foaming can be said to be fragrant coffee beans. In addition, coffee with good foaming has an effect of visually delighting the person performing the extraction.

The method for providing coffee beans of the present invention is a method for providing roasted coffee beans that are mass-produced for commercial use, and includes the following steps 1) to 3).
1) Adjusting the filling time after roasting from the end of roasting of coffee beans until filling into a small container 2) The internal pressure of the container is set to 0.01-0 by carbon dioxide gas released from the filled coffee beans Step 3) Maintaining the positive pressure in the range of 7 MPa 3) Providing the coffee beans in the container maintained at the positive pressure

In the method for providing coffee beans of the present invention, the internal pressure of the container is maintained in a positive pressure state in the range of 0.01 to 0.7 MPa, so that the carbon dioxide gas and the fragrance component are retained and opened while maintaining safety. The scent of time can be improved. Preferably, the internal pressure of the container is a positive pressure state in the range of 0.1 to 0.7 MPa, more preferably a positive pressure state in the range of 0.15 to 0.4 MPa, and still more preferably 0.2 to 0.35 MPa. The internal pressure of the container is maintained in the positive pressure state in the range. The higher the internal pressure of the container, the higher the foaming degree and scent when extracting coffee beans.
In the method for providing coffee beans of the present invention, it is preferable that the filling time after roasting is specifically adjusted within 8 hours. Moreover, it is preferable that the filling rate of the coffee beans with respect to the volume of a container is 30 to 70%. Further, the container is preferably a hermetically sealed container having an openable / closable sealing cap, capable of maintaining a positive pressure state and capable of stably maintaining its shape, and specifically, a recap can with a capacity of 500 ml or less. It is.
The positive pressure state may be held by at least one of an inert gas, an oxygen gas, and a carbon dioxide gas injected from the outside in addition to the carbon dioxide gas released from the coffee beans.

  In the method for providing coffee beans of the present invention, the outer peripheral surface of the container is covered with a film made of a polyester resin containing polyethylene terephthalate (PET) or a composite material of a shrink film made of polyethylene resin and a nonwoven fabric, and has impact resistance and tearing. It is preferable that the strength is improved.

  In the coffee bean providing method of the present invention, the sealing cap has a relatively thin liner portion that comes into contact with the outer peripheral portion of the container mouth end, a relatively short seal length with the liner portion, and a gas vent starting opening The angle is configured to be relatively small, and the gap space between the liner portion and the outer peripheral portion is formed relatively quickly during the plug opening process. By making the sealing cap as described above, when the cap is opened while constantly blowing nitrogen gas into the container at an air pressure of 0.55 MPa, the cap opening angle until the cap is removed from the bottle is 300. Since a gas vent flow rate of 120 L / min or more can be secured as a gas vent flow rate of 120 L / min or more and immediately before the cap is removed from the bottle, it is possible to prevent the bottle cap from popping out during opening under a positive pressure state. Therefore, it is possible to open the plug without using a jig. Using the cap with such a configuration, the container containing the roasted coffee beans is sealed to reduce the risk of the bottle cap popping out at the time of opening, and to provide a coffee beans providing method with improved safety Can do.

  According to the present invention, coffee beans with excellent quality retention and excellent fragrance when opening a container containing coffee beans, foaming when extracting coffee, while ensuring safety at the time of opening by a simple method Can be provided.

External view of regular coffee with recap Production flow diagram of regular coffee with canned recap It is an opening image figure of regular coffee containing a recap can, (1) has shown before opening, (2) has shown after opening. Comparison graph regarding change in fragrance intensity after opening It is a comparison graph about the foaming degree at the time of extraction, (1) is a product of shallow roasted beans packed in an aluminum vapor deposition film package, (2) is a product of shallow roasted beans in a recap, (3) is a deep roasted bean (4) shows a deep cap bean filled in a recap can. It is an opening image figure of aluminum vapor deposition film packaging without a valve | bulb, (1) has shown before opening, (2) has shown after opening. It is an opening image figure of the aluminum vapor deposition film packaging with a valve | bulb, (1) has shown before opening, (2) has shown after opening. It is an example of the conventional packaging material of coffee beans, (1) shows aluminum vapor deposition film packaging without a valve, (2) has shown aluminum vapor deposition film packaging with a valve.

  Hereinafter, an example of an embodiment of the present invention will be described in detail with reference to the drawings. The scope of the present invention is not limited to the following examples and illustrated examples, and many changes and modifications can be made.

FIG. 1 shows an external view of regular coffee with a recap can. As shown in FIG. 1, the regular coffee 1 with a recap can uses the recap can 2 as a filling container. The recap can 2 includes a recap can body 2a and a cap member 2b. The recap can body 2a and the cap member 2b are fixed by screwing so that the inside of the main body is sealed. Therefore, there is an advantage that the airtightness at the time of recapping is high and the refrigerator can be stored easily.
The material of the recap can 2 is made of aluminum, and the shape is the same as a general 400 g can for beverages. Therefore, even if the internal pressure of the recap can 2 is a positive pressure, the shape can be stably maintained. The material of the recap can 2 is not limited to aluminum but may be any material that has 0% permeability to oxygen, water vapor and light shielding. In addition, although not shown here, 120 g of coffee beans are filled in the inside of the recap can 2.

  FIG. 2 shows a production flow diagram of regular coffee with a recap can. As shown in FIG. 2, first, raw beans are roasted (S01). In the conventional method, in order to prevent the packaging material after filling from expanding and bursting, it is usual to perform degassing over a long time after roasting, but the regular coffee providing method of this embodiment Then, even if the internal pressure is a positive pressure state, since the recap can 2 that can stably maintain the shape is used, the container can be filled without degassing time. Within 8 hours after roasting, the coffee beans are filled into the recap cans (S02). When filling, nitrogen substitution is performed.

Before explaining the opening image in the case of regular coffee with a recap in the present embodiment, with respect to the image of carbon dioxide gas and aroma components at the time of opening in the case of conventional coffee bean packaging, referring to FIG. 6 and FIG. explain.
FIG. 6 is an opening image diagram of an aluminum vapor deposition film package without a valve, (1) before opening and (2) after opening. As shown in FIG. 6 (1), the aluminum vapor deposited film packaging 7 is filled with coffee beans 3. The coffee beans 3 contain an aroma component 4 and carbon dioxide gas 5. Here, for convenience of explanation, in the coffee bean 3, the aroma component 4 and the carbon dioxide gas 5 are displayed as separate and independent, but actually, the carbon dioxide gas 5 is contained in the micropores formed in the coffee bean 3. The fragrance component 4 is contained in the carbon dioxide gas 5.

  Since the aluminum vapor deposition film packaging 7 is not provided with a valve for degassing, it is vacuum packaged to prevent the bag from expanding. Therefore, the internal pressure of the aluminum vapor deposition film packaging 7 shown in FIG. 6 (1) is a negative pressure. Therefore, as shown in FIG. 6 (2), when the upper end portion 7a of the aluminum vapor-deposited film packaging 7 is broken and opened, air flows from the outside to the inside of the aluminum vapor-deposited film packaging 7 in the direction of the arrow 6b. Therefore, when the aluminum vapor deposition film packaging 7 is used, the scent of coffee does not diffuse outward immediately after opening, but after the outside air once flows into the bag, the scent of coffee slowly diffuses outward. It will be.

  FIG. 7 is an opening image diagram of an aluminum vapor deposition film package with a valve. (1) shows before opening and (2) shows after opening. As shown in FIG. 7 (1), the aluminum vapor deposition film packaging 8 is filled with coffee beans 3 and the coffee beans 3 contain the aroma component 4 and carbon dioxide gas 5. Same as the case. However, the aluminum vapor-deposited film package 8 is provided with a valve 8b for degassing. In FIG. 7, for convenience of explanation, the valve 8b is provided on the side surface of the aluminum vapor-deposited film packaging 8, but actually, as shown in FIG. On the back or on the back.

Since the aluminum vapor deposition film packaging 8 is provided with a valve 8b, when the aroma component 4 and the carbon dioxide gas 5 are released from the coffee beans 3 and the internal pressure of the bag becomes positive, the pressure exceeds a certain level. Then, the valve 8b is operated, and the fragrance component 4 and the carbon dioxide gas 5 are automatically released in the direction of the arrow 6c. Therefore, the inside of the aluminum vapor deposition film packaging 8 shown in FIG. 7 (1) is maintained at a positive pressure with a constant internal pressure over time. Therefore, as shown in FIG. 7 (2), when the upper end portion 8a of the aluminum vapor-deposited film packaging 8 is broken and opened, the fragrance component 4 and the carbonic acid carbonate in the direction of the arrow 6d from the inside to the outside of the aluminum vapor-deposited film packaging 8. Gas 5 is released. Therefore, when the aluminum vapor-deposited film package 8 is used, unlike the case where the aluminum vapor-deposited film package 7 is used, even after opening, the scent of coffee diffuses toward the outside slowly.
Thus, when the aluminum vapor deposition film packaging 7 was used, since the internal pressure of the bag became a negative pressure, the diffusion of carbon dioxide and aroma components at the time of opening was not sufficient. In addition, when the aluminum vapor deposition film packaging 8 is used, since the internal pressure of the bag becomes a positive pressure, the carbon dioxide gas and the fragrance component are diffused at the time of opening than when the aluminum vapor deposition film packaging 7 is used. Even in such a case, since the valve is provided, the internal pressure is lowered, and the diffusion at the time of opening is not always sufficient.

FIG. 3 is an opening image view of regular coffee containing a recap can, (1) before opening and (2) after opening. As shown in FIG. 3 (1), the recap can 2 is filled with coffee beans 3 and the coffee beans 3 contain aroma components 4 and carbon dioxide gas 5 in terms of aluminum vapor deposition film packaging (7, 8). It is the same as the case of. However, since the recap can 2 has a structure capable of maintaining a positive pressure state and stably maintaining the shape, a valve or the like is not provided.
Therefore, as shown in FIG. 3 (2), when the cap member 2b is removed from the recapped can body 2a and opened, the aroma component 4 and the carbon dioxide gas 5 are moved in the direction of the arrow 6a from the inside of the recapped can body 2a to the outside. Is released. In the sealed state, the internal pressure of the recap can body 2a is more positive than when the aluminum vapor deposited film packaging (7, 8) is used. 5 is discharged to the outside. In addition, by maintaining such a positive pressure state, the carbon dioxide gas 5 is hardly released from the coffee beans 3.
Thus, by using the recap can 2, at the time of opening, carbon dioxide gas and aroma components can be sufficiently diffused, and the scent of coffee beans can be fully enjoyed.

(Comparison experiment by intensity of fragrance)
FIG. 4 shows a comparative graph regarding the change in scent intensity after opening. Example A shows a deep-cap bean filled with a riccap can, and Example B shows a shallow decoction filled with a recap can. Comparative Example 1 shows a deep roasted bean packaged with an aluminum vapor deposited film package, and Comparative Example 2 shows a shallow roasted bean packaged with an aluminum vapor deposited film package.
The horizontal axis shows the elapsed time (seconds) after opening, and the vertical axis shows the scent intensity (mV). This experiment was performed by opening the coffee in a sealed container and measuring the strength of the scattered scent over time. Specifically, measurement was performed 10 seconds, 20 seconds, 30 seconds, and 60 seconds after opening. Here, the strength of the scent was measured using a commercially available odor sensor that detects and digitizes the scent. The amount of coffee beans used in this experiment is 120 g. Further, deep roasting is a bean having an L value of 16 indicating roasting degree, and shallow roasting is a bean having an L value of 20. In addition, in the experiment in a present Example, the aluminum vapor deposition film packaging of the comparative examples 1 and 2 uses what provided the valve | bulb.

  As shown in FIG. 4, when comparing deep roasted beans and shallow roasted beans as in Example A and Example B, or Comparative Example 1 and Comparative Example 2, it is the same at any elapsed time. Even if it is a packaging material, deep-roasted beans have higher fragrance strength. In addition, as in Example A and Comparative Example 1, or in Example B and Comparative Example 2, when the recap can and aluminum vapor deposition film packaging were compared, the roasting degree was the same at any elapsed time. However, the scent strength is higher in the one filled in the recap. And when it compares about the fragrance intensity | strength 10 seconds after opening, it turns out that the fragrance intensity | strength at the time of using a recap can has about 10 times the fragrance intensity | strength at the time of using an aluminum vapor deposition film packaging.

(Comparative experiment on foaming during extraction)
FIG. 5 is a comparative graph regarding the foaming degree at the time of extraction, (1) is a product in which shallow bean is filled in an aluminum vapor deposited film package, (2) is a product in which a shallow bean is filled in a recap can, (3) Indicates that deep roasted beans are filled in an aluminum vapor-deposited film package, and (4) indicates that deep roasted beans are filled in a recap can. 50 g of hot water is added to 10 g of a coffee powder sample obtained by pulverizing coffee beans filled in a container (packaging or can), and the difference between the volume after addition and the volume before addition after 1 minute has elapsed. It was measured as the degree of foaming. In addition, normal temperature preservation | save in a graph is preserve | saved at the temperature of 25 degreeC, Abuse preservation | save is what was preserve | saved at the temperature of 50 degreeC. The coffee beans obtained by storing at room temperature for 3 weeks after the production were compared with the coffee beans obtained after an estimated equivalent of 4.5 months obtained by storing abuse.

As shown in FIG. 5 (1), when the rice crackers are filled in an aluminum vapor-deposited film package, the foaming degree after 3 weeks of production is 57 ml after storage at room temperature, and after 4.5 months have been assumed for abuse storage. The foaming degree was 48 ml, and the foaming degree was reduced by 9 ml between the lapse of 3 weeks after the production and the passage of an estimated 4.5 months.
As shown in FIG. 5 (2), in the case where a shallow canned bean is filled in a recap can, the foaming degree after 3 weeks after manufacture is 58 ml in normal temperature storage, and the foaming after 4.5 months is assumed in abuse storage The degree is 53 ml, and the foaming degree is reduced by 5 ml after the elapse of 3 weeks after the production and after the equivalent of 4.5 months.
As shown in Fig. 5 (3), when deep-roasted beans are packed in an aluminum vapor-deposited film packaging, the foaming degree after 3 weeks of production is 57 ml after normal temperature storage, and after 4.5 months have been assumed for abuse storage The foaming degree was 47 ml, and the foaming degree was reduced by 10 ml between the lapse of 3 weeks after the production and the passage of an estimated 4.5 months.
As shown in FIG. 5 (4), in the case where the deep-cap canned beans are filled in a recap can, the foaming degree after 3 weeks after production is 64 ml in normal temperature storage, and the foaming after 4.5 months is assumed in abuse storage The degree was 58 ml, and the foaming degree was reduced by 6 ml between the lapse of 3 weeks after the production and the passage of an estimated 4.5 months.

  Comparing FIGS. 5 (1) and (2), it can be said that the reduction rate of foaming during storage is about 44% less in the case of using the recap can than the aluminum vapor deposition film packaging. Further, when FIGS. 5 (3) and (4) are compared, it can be said that the reduction rate of foaming during storage is 40% less when the recap can is used than when the aluminum vapor deposited film packaging is used. Such a difference is due to the fact that since the recap can is a sealed container, there is no release of carbon dioxide to the outside, and the release of carbon dioxide from coffee beans is suppressed by positive pressure.

(Comparative experiment on cap skipping when opening)
Table 1 below shows the results of a comparative experiment regarding cap jumping at the time of opening. As an implementation cap in this experiment, a liner profile shape with a short seal length, a thin liner thickness, and a gas vent start opening angle that is relatively small is used. As the implementation cap, a conventionally known resin cap of a carbonated beverage PET bottle can be suitably used.
The comparison cap has a liner profile shape with a long seal length and a thick liner thickness, a comparatively large gas vent opening angle (comparative cap 1), and a liner profile with a long seal length and a thick liner thickness. A shape (comparative cap 2) having a relatively large gas vent start opening angle was used. Specifically, a PET bottle hot pack cap was used as the comparison cap 1, and an explosion-proof cap of a fruit juice beverage PET bottle was used as the comparison cap 2. Explosion-proof caps for fruit juice beverage PET bottles have a vent mechanism that releases the internal pressure to prevent accidental cap jumps when the container internal pressure rises due to secondary fermentation, such as fruit juice beverages. Unlike the cap 1, it has a vent slit as a vent mechanism. When the cap is opened from the bottom of the container with the cap tightened while constantly blowing nitrogen gas into the container with an air pressure of 0.55 MPa, the gas vent flow rate is measured according to the opening angle, and the cap is removed from the bottle. The opening angle and the gas vent flow rate when the gas was removed were measured.

As shown in Table 1 above, when the comparative cap 1 was used, the opening angle immediately before the cap jumping was 180 °, the gas vent flow rate was 110 L / min, and it was found that there was the greatest risk of cap jumping when opening the cap. . The comparison cap 2 is the same as the comparison cap 1 in that it has a liner profile shape with a long seal length and a thick liner thickness, and a relatively large gas vent start opening angle. It was found that the opening angle immediately before the cap jumping was 270 ° and the gas vent flow rate was 120 L / min, and the risk of cap jumping during opening was reduced.
Unlike the comparative caps 1 and 2, the working cap has a liner profile shape with a short seal length, a thin liner thickness, and a relatively small gas vent start opening angle. The gap space between the outer peripheral portion and the outer peripheral portion is formed relatively quickly, a relatively large gas vent flow rate of 120 L / min can be secured, and the opening angle immediately before the cap jumps is 315 °, which may cause the cap jumping at the time of opening It was found that can be almost eliminated.

(Drop test for safety verification)
Table 2 below shows the drop test results for safety verification. Specifically, it shows the presence or absence of the occurrence of rupture in the can body when the side of the regular coffee 1 containing the recap can be dropped onto the cutter blade. As an implementation film in this test, a composite material of a nonwoven fabric and a PET (polyethylene terephthalate) shrink film was used. In addition, as a comparative film, a film made only of a PET shrink film was used. The temperature in Table 2 below indicates the temperature of the coffee beans 3 filled in the recap can 2, and “None” indicates that the can was not ruptured and only the can was deformed or cracked. "Yes" indicates that the can has been ruptured, and "-" indicates that the can not be carried out.

As shown in Table 2, when the temperature of the coffee beans 3 in the recap can 2 is 25 ° C., when the regular coffee 1 containing the recap can using the comparative film is dropped onto the cutter blade, the can No rupture occurred on the trunk. However, when the temperature of the coffee beans 3 was 60 ° C., when the regular coffee 1 containing the riccap can using the comparative film was dropped onto the cutter blade, the can body burst.
On the other hand, in the case of regular coffee 1 containing a recap can using an implementation film, even if the temperature of the coffee beans 3 in the recap can 2 is 60 ° C., the can No rupture occurred on the trunk. In addition, about the case where an implementation film is used, although it does not test about the case where the temperature of the coffee bean 3 is 25 degreeC, since it is lower temperature, it is estimated that a burst does not generate | occur | produce.
From the above, it was found that the implementation film is suitable as a film for preventing rupture at the time of dropping.

(Comparison result for each internal pressure condition)
Table 3 below shows comparison results of the foaming degree of coffee beans accommodated in containers with different internal pressure conditions, the scent at the time of opening, and the like. Specifically, the internal pressure of the regular coffee 1 containing the recap can be less than 0.01 MPa, 0.01 to 0.1 MPa, 0.1 to 0.15 MPa, 0.2 MPa, 0.35 MPa, 0.4 to 0.7 MPa. Or about 0.7 MPa, the foaming degree, the fragrance at the time of opening, and the safety were compared. Here, the foaming degree and the scent at the time of opening qualitatively show the comparison results with the case where the aluminum vapor-deposited film packaging is filled. As for safety, it shows the result of comparison for each internal pressure condition about the presence or absence of the risk of cap popping at the time of opening and the risk of rupture when the sample falls on the cutter blade. .

  As shown in Table 3 above, when the internal pressure of the regular coffee 1 containing the recap can is less than 0.01 MPa, both the foaming degree of the coffee beans contained in the container and the scent at the time of opening are both packaged with an aluminum vapor deposited film. It was “equivalent” to the case where it was filled in, and the pressure was less than 0.01 MPa. As a comprehensive evaluation, the safety was high, but it was inferior in terms of foaming and aroma.

  When the internal pressure of the regular coffee 1 containing the recap can be 0.01 MPa or more and 0.1 MPa or less, the foamed coffee beans contained in the container and the fragrance at the time of opening are all filled in an aluminum vapor-deposited film packaging. The result was “slightly higher”, and “no” risk of cap popping and rupture when dropped. As a comprehensive evaluation, safety was high as in the case of less than 0.01 MPa, and foaming and fragrance were slightly improved as compared with the case of less than 0.01 MPa.

  When the internal pressure of the regular coffee 1 containing the recap can be 0.1 MPa or more and 0.15 MPa or less, the foamed coffee beans contained in the container and the scent at the time of opening are all filled in an aluminum vapor-deposited film packaging. It was “slightly higher” than that, and the risk of popping out and bursting when dropped was “none”. As a comprehensive evaluation, safety was high as in the case of less than 0.1 MPa, and foaming and fragrance were slightly better than in the case of less than 0.1 MPa.

  When the internal pressure of the regular coffee 1 containing the recap can be 0.2 MPa, the foaming degree of the coffee beans contained in the container and the scent at the time of opening are both “higher” than when the aluminum vapor deposited film packaging is filled. As a result, there was no risk of the cap popping out or rupturing when dropped. As a comprehensive evaluation, it was judged as “very good” because it is not only high in safety but also excellent in terms of foaming and aroma.

  When the internal pressure of the regular coffee 1 containing the recap can be 0.35 MPa, the foaming degree of the coffee beans contained in the container and the scent at the time of opening are both “very high” compared with the case where the aluminum vapor deposited film packaging is filled. “The risk of popping out the cap was“ None ”. Further, when the internal pressure was a positive pressure such as 0.35 MPa, there was a risk of rupture at the time of dropping. As a comprehensive evaluation, in terms of safety, although there is a slight risk of rupture at the time of dropping, there is no risk of popping out the cap, and it is also excellent in terms of foaming and fragrance, so it was judged as “very good” .

  When the internal pressure of the regular coffee 1 containing the recap can be 0.4 MPa or more and 0.7 MPa or less, the foaming degree of the coffee beans contained in the container and the scent at the time of opening are all filled in the aluminum vapor deposition film packaging It was “very high”, and the risk of popping out the cap was “none”. Further, when the internal pressure was a positive pressure such as 0.4 to 0.7 MPa, there was a risk of rupture at the time of dropping. As a comprehensive evaluation, although there was a risk of rupture at the time of dropping, there was no risk of popping out the cap and it was also excellent in terms of foaming and fragrance, so it was judged as “good”.

  When the internal pressure of regular coffee 1 with a recap can exceed 0.7 MPa, both the foaminess of the coffee beans contained in the container and the scent at the time of opening are much higher than when the aluminum vapor deposited film packaging is filled. The result was “high”. However, the risk of popping out the cap was “somewhat present”. Moreover, when the positive pressure exceeded 0.7 MPa, the risk of bursting at the time of dropping was “Yes”. Overall evaluation is very good in terms of foaming and fragrance, but in terms of safety, there is a slight risk of popping out the cap, and there is also a risk of bursting when falling, so it is “slightly bad” It was determined.

(Results of comparative experiments on capacity)
Table 4 below shows the results of comparative experiments regarding capacity. Specifically, for each case where the container capacity of the regular coffee 1 containing the recap can be 400 ml, 500 ml, and 720 ml, comparative experiments were conducted regarding the internal pressure, the degree of foaming, the aroma at the time of opening, and the safety. Here, the foaming degree and the scent at the time of opening qualitatively show the comparison results with the case where the aluminum vapor-deposited film packaging is filled. In addition, for safety, it shows the results of comparative experiments for each capacity regarding the presence or absence of the risk of cap popping at the time of opening and the risk of rupture when the sample dropped on the cutter blade. .
In addition, about the internal volume, it experimented by 120g that it is supposed that a consumer can use up all samples within a fixed period. Moreover, the reason why the internal pressure, the foaming degree, and the scent at the time of opening are shown in a certain range is that beans having different roasting degrees were used in the experiment.

  As shown in Table 4 above, when the capacity of regular coffee 1 with a riccap can is 400 ml, the internal pressure is 0.1 to 0.3 MPa, the foaming degree of the coffee beans contained in the container and the scent at the time of opening As a result, the results were “high to very high” compared with the case where the aluminum vapor-deposited film packaging was filled, and the risk of popping out of the cap and rupturing when dropped was “none”.

  When the capacity of regular coffee 1 with a recap can be 500 ml, the inner pressure is 0.1 to 0.25 MPa, and the foaming degree of coffee beans contained in the container and the fragrance at the time of opening are both packaged with an aluminum vapor deposited film. The result was “high to very high” compared to the case where the cap was filled, and there was no risk of popping out the cap or rupturing when dropped.

  When the capacity of the regular coffee 1 containing the recap can be 720 ml, the inner pressure is 0.01 to 0.15 MPa, and the foaming degree of the coffee beans contained in the container and the scent at the time of opening are both packaged with an aluminum vapor deposited film. As a result, it was “equivalent” to the case where it was filled in the cap, and the risk of explosion when the cap jumped out or dropped was “none”.

Thus, when the capacity is 500 ml or less, it can be seen that the internal pressure of the container is maintained at 0.1 MPa or more by the carbon dioxide gas emitted from the coffee. On the other hand, when the internal volume is 720 ml, the container internal pressure does not become 0.01 MPa or more depending on the roasting degree, and it is understood that the coffee beans are not excellent in foaming degree and aroma at the time of opening.
Therefore, in the case of an internal capacity of 120 g, it can be said that 500 ml or less is appropriate as the capacity of the container for providing coffee beans excellent in foaming degree and aroma at the time of opening.

(Results of comparative experiment on filling time after roasting)
Table 5 below shows the results of a comparative experiment regarding the filling time after roasting. Specifically, for each case where the filling time after roasting is 0 hours, 2 hours, 4 hours, 8 hours, and 16 hours, the foaming degree (ml), the value obtained by dividing the foaming degree by the volume before water addition, at the time of opening A comparative experiment on fragrance and safety was conducted. Here, the scent at the time of opening shows qualitatively the comparison result with the case where the aluminum vapor deposition film packaging is filled. In addition, for safety, it shows the results of comparative experiments for each capacity regarding the presence or absence of the risk of cap popping at the time of opening and the risk of rupture when the sample dropped on the cutter blade. .

  As shown in Table 5 above, when the filling time after roasting is 0 hour (when filling immediately after roasting), the foaming degree is 80 ml, and the value obtained by dividing the foaming degree by the volume before water addition is 2.2. As a result, the scent at the time of opening was “very high”, the cap jumping out was “none”, and the risk of bursting was “slightly present” when dropped.

  When the filling time after roasting is 2 hours, the foaming degree is 78 ml, the value obtained by dividing the foaming degree by the volume before water addition is 2.2, and the scent at the time of opening is “very high” The risk of bursting when dropped was “None”.

  When the filling time after roasting is 4 hours, the foaming degree is 78 ml, the value obtained by dividing the foaming degree by the volume before water addition is 2.0, the scent at the time of opening is “very high”, The risk of bursting when dropped was “None”.

  When the filling time after roasting is 8 hours, the foaming degree is 74 ml, the value obtained by dividing the foaming degree by the volume before water addition is 2.0, and the scent at the time of opening is “very high”. The risk of bursting when dropped was “None”.

  When the filling time after roasting is 16 hours, the foaming degree is 71 ml, the value obtained by dividing the foaming degree by the volume before water addition is 1.9, the scent at the time of opening is “high”, and the cap pops out or falls The risk of bursting was “None”.

In general, when the value obtained by dividing the degree of foaming by the volume before water addition is 2.0 to 2.4, it is considered that foaming is good and the effect of visually delighting the user is high. As shown in the above, by setting the filling time after roasting within 8 hours, the value obtained by dividing the foaming degree by the volume before water addition is within the range of 2.0 to 2.4 at the time of filling the packaging material. I understood. It was also found that the scent at the time of opening was determined to be “very high” as compared with the case where the aluminum vapor deposited film packaging was filled by setting the filling time after roasting within 8 hours. As for safety, when the filling time after roasting is 0 hour, the risk of bursting at the time of dropping is “somewhat present”, but even in such a case, the safety to enable commercialization is maintained. It can be said that.
From the above, it was found that 8 hours or less is appropriate as the filling time after roasting in order to provide coffee beans with excellent foaming degree and aroma at the time of opening.

  The present invention is useful as a method for providing coffee beans for drip.

1 Regular coffee with recap can 2 Recap can 2a Recap main body 2b Cap member 3 Coffee beans 4 Aroma component 5 Carbon dioxide 6 Arrow 7,8 Aluminum vapor deposition film packaging 8a Upper end 8b Valve

Claims (11)

Roasted coffee beans mass-produced for commercial use,
The filling time after roasting from the end of roasting of coffee beans to the filling into the sub-container is adjusted, and the positive pressure in the range of 0.01 to 0.7 MPa is achieved by the carbon dioxide gas released from the filled coffee beans. Coffee beans housed in the container held in a pressurized state.   The positive pressure state is maintained by at least one of an inert gas, an oxygen gas, and a carbon dioxide gas injected from the outside in addition to the carbon dioxide gas released from the coffee beans. Coffee beans.   The coffee beans according to claim 1 or 2, wherein the filling time after roasting is within 8 hours.   The coffee beans filling ratio according to any one of claims 1 to 3, wherein a filling rate of the coffee beans with respect to a volume of the container is 30 to 70%. The container is a hermetically sealed container that includes an openable / closable sealing cap, maintains the positive pressure state, and can stably maintain the shape;
The outer peripheral surface of the container is coated with a polyester resin containing polyethylene terephthalate (PET) or a film made of a composite material of a shrink film of a polyethylene resin and a nonwoven fabric, and has improved impact resistance and tear strength. The coffee bean according to any one of claims 1 to 4.   The cap has a structure in which the thickness of the liner portion that contacts the outer peripheral portion of the mouth end of the container is relatively thin, the seal length with the liner portion is relatively short, and the gas vent start opening angle is relatively small. When the cap is opened while constantly blowing nitrogen gas into the container at an air pressure of 0.55 MPa, the cap opening angle until the cap is removed from the container is 300 ° or more, and the cap is removed. The coffee bean according to any one of claims 1 to 5, wherein a gas vent flow rate of 120 L / min or more is secured as the immediately preceding gas vent flow rate to prevent the bottle cap from popping out during opening due to the positive pressure state. A method for providing roasted coffee beans to be mass produced for commercial use,
A step of adjusting the filling time after roasting from the end of roasting of coffee beans until filling into a small container;
Maintaining the internal pressure of the container at a positive pressure in the range of 0.01 to 0.7 MPa by carbon dioxide released from the filled coffee beans;
Providing coffee beans in the container held in the positive pressure state;
A method for providing coffee beans, comprising:   The method for providing coffee beans according to claim 7, wherein the filling time after roasting is within 8 hours.   The method for providing coffee beans according to claim 7 or 8, wherein a filling rate of the coffee beans with respect to the volume of the container is 30 to 70%. The container is a hermetically sealed container that includes an openable / closable sealing cap, maintains the positive pressure state, and can stably maintain the shape;
The outer peripheral surface of the container is coated with a polyester resin containing polyethylene terephthalate (PET) or a film made of a composite material of a shrink film of a polyethylene resin and a nonwoven fabric, and has improved impact resistance and tear strength. The method for providing coffee beans according to any one of claims 7 to 9. The cap has a structure in which the thickness of the liner portion that contacts the outer peripheral portion of the mouth end of the container is relatively thin, the seal length with the liner portion is relatively short, and the gas vent start opening angle is relatively small. When the cap is opened while constantly blowing nitrogen gas into the container at an air pressure of 0.55 MPa, the cap opening angle until the cap is removed from the container is 300 ° or more, and the cap is removed. A gas vent flow rate of 120 L / min or more is secured as a gas vent flow rate immediately before, and the bottle cap is prevented from popping out at the time of opening due to the positive pressure state. How to provide.