JP2019180291A - Production method of aromatic coffee beans, aromatic coffee beans and coffee extract - Google Patents

Abstract

To provide a production method of aromatic coffee beans increasing variations of aromas.SOLUTION: The production method of aromatic coffee beans comprises: a step for spraying brewage or distilled alcoholic liquor to coffee raw beans; a step for storing the coffee raw beans to which brewage or distilled alcoholic liquor has been sprayed, for 30 hours or longer and 60 hours or shorter, at temperature from 30°C or greater and 40°C or smaller; a step for drying the coffee raw beans for 20 hours or longer and 30 hours or shorter, at temperature from 30°C or greater and 40°C or smaller; a second drying step for drying the coffee raw beans for 72 hours or longer and 120 hours or shorter, at room temperature; and a step for roasting the dried coffee raw beans at temperature from 180°C or greater and 220°C or smaller.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a method for producing aroma coffee beans, aroma coffee beans, and a coffee extract.

  For example, Patent Document 1 has a fermentation process in which green coffee beans that are unground seeds derived from coffee fruits, microorganisms, and an assimilation component assimilated by the microorganisms are brought into contact with each other and fermented. A method for treating green coffee beans in which the microorganism is at least one selected from the group consisting of yeast, lactic acid bacteria, and molds is disclosed.

  Also, for example, in Patent Document 2, green coffee beans are ground, inoculated with koji molds, cultured at pH 6.5-3.0, and the culture is roasted at 130-210 ° C. Disclosed is a method for producing a roasted coffee flavor component, which comprises collecting the component.

WO2005 / 029969 Japanese Patent Laid-Open No. 1-112950

  An object of this invention is to provide the manufacturing method of the aromatic coffee bean which increased the variation of the aroma.

  The method for producing aromatic coffee beans according to the present invention includes a step of spraying brewed liquor or distilled liquor to green coffee beans, and a brewed liquor or distilled liquor at a temperature of 30 ° C. to 40 ° C. for 30 hours to 60 hours. The step of preserving the green coffee beans sprayed and the step of roasting the stored green coffee beans.

  Preferably, the method further comprises a drying step of drying the green coffee beans after the step of storing the green coffee beans, and the drying step is performed at a temperature of 30 ° C to 40 ° C for 20 hours to 30 hours. Meanwhile, the green coffee beans are dried.

  Preferably, the method further includes a second drying step of drying the green coffee beans after the drying step of drying the green coffee beans, wherein the second drying step has a temperature of room temperature of 72 hours to 120 hours. The green coffee beans are dried for the following period.

  Moreover, the manufacturing method of the aromatic coffee bean which concerns on this invention is the process of fermenting the mixture containing the microorganisms for fermentation and the to-be-fermented material fermented by the said microorganisms for fermentation, and the temperature of 45 degreeC or more and 65 degrees C or less For less than 7 hours, contacting the green coffee beans with the mixture and roasting the green coffee beans in contact with the mixture.

  Preferably, the fermentation microorganism is Aspergillus oryzae or lactic acid bacteria, and in the step of roasting the green coffee beans, the green coffee beans brought into contact with the mixture at a temperature of 170 ° C. or higher and 220 ° C. or lower. Roast with.

  Further, the method for producing aroma coffee beans according to the present invention comprises a step of bringing green coffee beans into contact with a mixture in which sake lees are dissolved for less than 7 hours, and the green coffee beans brought into contact with the mixture at 170 ° C. And roasting at a temperature of 220 ° C. or lower.

  The aromatic coffee beans according to the present invention include coffee beans and an aromatic component added to the coffee beans, and the aromatic components include ethyl caproate and ethyl caprylate, and the aromatic components The coffee beans roasted after the additional treatment contains at least one of ethyl caproate and ethyl caprylate.

  The aromatic coffee beans according to the present invention include coffee beans and an aromatic component added to the coffee beans. The aromatic components include furfurals and are roasted after the additional processing of the aromatic components. The content of furfurals contained in the roasted coffee beans is at least 1.5 times the content of furfurals contained in the roasted coffee beans without the addition treatment of the aroma components. .

  Preferably, the aroma component is an aroma component produced by a fermentation action of a fermentation microorganism, and the content of chlorogenic acid contained in the coffee beans roasted after the addition treatment of the aroma component is It is 0.7 times or more of the content of chlorogenic acid contained in coffee beans roasted without adding aroma components.

  Further, the coffee extract according to the present invention has coffee beans and an aromatic component added to the coffee beans, the aromatic component includes ethyl caproate and ethyl caprylate, The coffee beans roasted after the addition treatment are obtained by crushing fragrant coffee beans containing at least one of ethyl caproate and ethyl caprylate, followed by filtration and extraction.

  The coffee extract according to the present invention includes coffee beans and an aromatic component added to the coffee beans, and the aromatic component includes furfurals, and is roasted after the additional processing of the aromatic component. The content of the furfurals contained in the coffee beans is 1.5 times or more the content of the furfurals contained in the roasted coffee beans without the addition treatment of the aroma components. The coffee beans are crushed and filtered.

  According to the present invention, variations in aroma can be increased.

It is a flowchart explaining the addition method (S10) of the aroma component using Aspergillus oryzae which is a microorganism for fermentation. It is a flowchart explaining the addition method (S30) of the aroma component using the sake lees which are fermented foods. It is a flowchart explaining the addition method (S40) of the aroma component using sake which is fermented food. It is a bar graph which shows content of the flurals contained in the coffee beans in Examples 1-8 and Comparative Examples 1-2, and sucrose. It is a bar graph which shows content of the chlorogenic acid contained in the coffee beans in Examples 1-8 and Comparative Examples 1-2. It is a bar graph which shows content of the aromatic component which shows the ginjo fragrance | flavor contained in the coffee beans in Examples 1-8 and Comparative Examples 1-2. It is a bar graph which shows content of flurals contained in the coffee beans in Examples 10-12 and Comparative Example 4. It is a bar graph which shows content of the aromatic component which shows the ginjo aroma contained in the coffee beans in Examples 10-12 and Comparative Example 4. It is a flowchart explaining the addition method (S50) of the aromatic component accompanying manufacture of amazake using Aspergillus oryzae which is a microorganism for fermentation. It is a bar graph which shows content of the furfural contained in the aromatic coffee bean in the modification 1 and the comparative example 5, and chlorogenic acid. It is a flowchart explaining the addition method (S70) of the aroma component using the microorganisms for fermentation in the modification 2.

Coffee beans is a concept that includes green coffee beans and roasted coffee beans. The green coffee beans are raw coffee beans before heat processing (before roasting), and the coffee roast beans are coffee beans after heat processing (after roasting).
The aromatic coffee beans of the present embodiment are coffee beans obtained by roasting coffee beans that have been subjected to an addition treatment with an aromatic component produced by fermentation by a fermentation microorganism (so-called fermentation-derived aromatic component). Here, the aroma component produced by fermentation (the aroma component derived from fermentation) is an aroma component produced by a fermentation action using a microorganism for fermentation. The fermentation action includes, for example, koji fermentation, lactic acid fermentation, and alcohol fermentation.
Moreover, the addition process of an aroma component is the process which makes the microorganisms for fermentation or fermented food contact the green coffee beans for the predetermined time, and, thereby, adds the aromatic component derived from fermentation to the green coffee beans. The details of the microorganisms for fermentation and the fermented food to be contacted will be described later. In the aroma component addition process, depending on the type of fermentation microorganisms or fermented foods to be brought into contact with green coffee beans, the fermented microorganisms or fermented food-specific aroma components derived from fermentation can be added to green coffee beans.
Further, the moisture content of the aromatic coffee beans of the present embodiment is substantially the same as the moisture content of the green coffee beans, for example, 10% or more and 13% or less, and specifically 10% or more and 11% or less. .

(Raw coffee beans)
The green coffee beans are seeds of a plant belonging to the genus Rubiaceae before heat processing (before roasting). The Rubiaceae coffee genus includes arabica and canephora (Robusta) varieties such as Tipica, Sumatra, Kent, Maragojibe, Mundovo, Bourbon, Katura, Katui, and Amarello. Is included. The canephora (Robusta) species include varieties such as Robusta, Conilon, and Uganda.
Moreover, the moisture content of green coffee beans is 10% or more and 13% or less, for example.

(Aroma component contained in aroma coffee beans)
The aroma components contained in the aroma coffee beans include, for example, furfurals that exhibit a sweet aroma such as almonds and chlorogenic acids that are a source of a coffee-specific aroma. The furfurals include furfural (2-furancarboxaldehyde) and 5-methylfurfural, and the chlorogenic acids include chlorogenic acid (5-caffeoylquinic acid), caffeoquinic acid (CQA), ferrule. Roylquinic acid (FQA) and dicaffeoylquinic acid (di-CQA) are included.
In addition, as aromatic components contained in aromatic coffee beans, for example, pyrazines exhibiting an aroma such as roasting, phenols exhibiting an aroma such as smoke, and maltol and cycloten exhibiting an aroma such as caramel. And are included. The pyrazines include, for example, 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, and 2-ethyl-3,6-dimethylpyrazine. The phenols include guaiacol, 2-methoxy-4-vinylphenol (4-vinyl guaiacol), and 2-methoxy-4-ethylphenol (4-ethyl guaiacol).
Moreover, the aromatic component peculiar to aromatic coffee beans is contained by the microorganisms for fermentation used for the addition process of an aromatic component, or the kind of fermented food. For example, by using a fermentation microorganism or fermented food (for example, sake lees or brewed sake) relating to alcohol fermentation, an aroma component exhibiting the so-called ginjo aroma can be added. Ginjo incense is, for example, ethyl caproate, ethyl cabrylate, or isoamyl acetate, which has a fruity aroma unique to Ginjo Sake (Ginjo, Junmai Ginjo, Daiginjo, Junmai Daiginjo), and aroma of flowers. And phenethyl alcohol.

(Fermentation microorganism)
In order to add an aromatic component derived from fermentation to green coffee beans, a microorganism for fermentation involved in the fermentation action is used. The microorganism for fermentation is a microorganism used for producing a fermented food, and includes, for example, mold, lactic acid bacteria, or yeast.
Mold is, for example, koji mold used for producing fermented foods such as brewed liquor, distilled liquor, miso or soy sauce. Aspergillus oryzae is a microorganism involved in koji fermentation. Aspergillus is an Aspergillus (Aspergillus) genus (Aspergillus genus), such as Aspergillus oryzae and Aspergillus oryzae. Examples of Aspergillus include Aspergillus oryzae, Aspergillus sojae, Aspergillus tamari, and the like. In addition, for example, Aspergillus Kawachii and the like are included in the white mold, and for example, Aspergillus awamori and Aspergillus saitoi and the like are included in the black mold.

  Moreover, lactic acid bacteria are lactic acid bacteria used for manufacture of fermented milk, lactic acid bacteria drink, cheese fermented milk, etc., for example. Lactic acid bacteria are microorganisms involved in lactic acid fermentation. Lactic acid bacteria are, for example, lactic acid bacteria belonging to the genus Lactobacillus.

  The yeast is, for example, a brewery yeast used for producing wine such as wine or beer, and includes, for example, a yeast for wine fermentation, a yeast for beer fermentation, or a yeast for sake fermentation. Yeast is a microorganism involved in alcoholic fermentation. The brewing yeast is, for example, a yeast belonging to the genus Saccharomyces.

(Material to be fermented)
Moreover, depending on the microorganism for fermentation, the microorganism for fermentation can be cultured and used. In order to culture the microorganism for fermentation, the microorganism for fermentation is brought into contact with the material to be fermented and cultured.
The material to be fermented is a raw material for culturing microorganisms for fermentation, and includes, for example, rice, rice bran, wheat, beans (for example, soybean), or the like.

(Fermented food)
In addition, fermented food is used to add fermentation-derived aroma components to green coffee beans. Fermented foods are foods that have been fermented and processed by fermentation microorganisms that are involved in the fermenting action. The fermented food includes, for example, soy sauce, miso, pickles, yogurt, cheese, brewed liquor, and distilled liquor. The brewed liquor includes, for example, sake, wine or beer, and the distilled liquor includes, for example, shochu, vodka, brandy or whiskey.

Next, the manufacturing method of the aromatic coffee beans in this embodiment is demonstrated.
The aromatic coffee beans in the present embodiment can be manufactured by the following steps.
(A) The process of adding the aromatic component derived from fermentation to green coffee beans (B) The process of roasting the green coffee beans to which the aromatic components are added Each process of (A) and (B) will be described in detail below.
Step (A):
In step (A), in order to add an aromatic component derived from fermentation to green coffee beans, for example, a method in which green coffee beans are brought into contact with fermentation microorganisms involved in the fermentation action (FIG. 1), and coffee is added to the fermented food. There is a method of contacting green beans (FIGS. 2 and 3). The manufacturer can select an addition method as appropriate and add an aroma component to green coffee beans.
First, a method for adding an aroma component using a fermentation microorganism will be described.
FIG. 1 is a flowchart for explaining an aroma component addition method (S10) using Aspergillus oryzae, which is a fermentation microorganism.
As illustrated in FIG. 1, in step 100 (S100), the manufacturer mixes a mixture of a fermentation microorganism, a material to be fermented by the fermentation microorganism, and water of 45 ° C. or more and 65 ° C. or less. Hybridize. In this embodiment, the manufacturer contacts rice (white rice) with Japanese koji mold classified as yellow koji mold to make rice koji (seed koji) cultivated with Japanese koji mold, and the rice koji and water at 50 to 60 ° C. And mix the mixture.

  In step 102 (S102), the manufacturer stores the mixture for a period of 60 minutes or less at a temperature that maintains the temperature of the water contained in the mixture (from 50 ° C. to 60 ° C.). Specifically, the mixture is stored for 20 minutes to 40 minutes. In this embodiment, the manufacturer stores the mixture for 30 minutes in a sealed state isolated from the outside. As a result, the decomposition rate of white rice by an enzyme produced by Aspergillus oryzae (for example, amylase) can be efficiently accelerated, and the aroma component produced by Aspergillus or the sugar produced by amylase can be contained in water. it can.

  In step 104 (S104), the manufacturer places the green coffee beans and the mixture in contact with each other. Specifically, green coffee beans are placed flat in a container, and the mixture is placed flat on the flat coffee beans. In other words, green coffee beans and rice bran are brought into contact. In this embodiment, a manufacturer arrange | positions so that green coffee beans may be pickled in a mixture. A gauze or the like may be disposed between the green coffee beans and the mixture.

In Step 106 (S106), the manufacturer stores the green coffee beans soaked in the mixture at a temperature of 30 ° C. or more and 40 or less for less than 7 hours.
In this embodiment, the manufacturer stores the green coffee beans soaked in the mixture in a sealed state isolated from the outside at a temperature of about 35 ° C. for 6 hours.
(temperature)
By storing the green coffee beans at a temperature of about 35 ° C., the green coffee beans can efficiently absorb moisture contained in the mixture and can be stored without impairing the quality of the green coffee beans.
On the other hand, when the green coffee beans are stored at 30 ° C. or lower, the quality of the green coffee beans can be maintained, but it becomes difficult for the green coffee beans to efficiently absorb water contained in the mixture. In addition, when the green coffee beans are stored at 40 ° C. or higher, the green coffee beans can efficiently absorb water contained in the mixture, but the quality of the green coffee beans is impaired. Therefore, in this embodiment, it is preferable to store the green coffee beans soaked in the mixture at a temperature of about 35 ° C.
(Contact time)
Further, by setting the contact time between the green coffee beans and the mixture to 6 hours, it is possible to leave the aroma components and flavor components originally contained in the green coffee beans, and to produce the coffee beans by the koji mold. Water containing a fragrance component and sugar produced by amylase can be absorbed.
In other words, a suitable time considering the balance between the flow time of the aroma and flavor components originally contained in the green coffee beans and the water absorption time for bringing the mixture into contact with the green coffee beans and allowing the green coffee beans to absorb moisture. 6 hours.
Specifically, the aroma and flavor components originally contained in the green coffee beans continue to flow out of the green coffee beans as time elapses in contact with the mixture. Therefore, by making the contact time between the green coffee beans and the mixture short, the aroma and flavor components originally contained in the green coffee beans can be left. Thereby, the quality of the coffee extract obtained by roasting and extracting green coffee beans brought into contact with the mixture can be maintained.
On the other hand, when adding the aromatic component derived from fermentation, if the time for allowing the green coffee beans to absorb water is short, the water cannot be sufficiently absorbed and the aromatic component is not added. In order to add an aroma component to green coffee beans, it is generally necessary to be at least 4 hours but less than 7 hours.
Therefore, considering the balance between the spill time of flavor and flavor components originally contained in green coffee beans and the water absorption time for contacting the mixture with green coffee beans and absorbing moisture to the green coffee beans, The contact time with the mixture was 6 hours.

When the contact time between the green coffee beans and the mixture is 7 hours or more, the aroma and flavor components originally contained in the green coffee beans continue to flow out of the green coffee beans with the passage of time to contact with the mixture. It is difficult to leave the green coffee beans to such an extent that the quality can be maintained. That is, an aroma component and a flavor component become excessive outflow, the flavor and aroma as coffee are weak, and quality will fall. In addition, the water once absorbed by the green coffee beans also leaks from the green coffee beans.
Therefore, it is preferable to set the contact time between the green coffee beans and the mixture to 6 hours from the viewpoint of maintaining the aroma and flavor components originally contained in the green coffee beans and adding the aromatic components produced by the koji mold. It is.
Moreover, a manufacturer isolate | separates green coffee beans and a mixture after 6-hour progress. After separation, the green coffee beans may be subjected to a washing step and a drying step.
Thus, the manufacturer can add a fermentation-derived aromatic component to green coffee beans using Aspergillus, which is a microorganism for fermentation.

Next, a method for bringing green coffee beans into contact with fermented food will be described.
FIG. 2 is a flowchart for explaining an aroma component addition method (S30) using sake lees, which are fermented foods.
As illustrated in FIG. 2, in step 300 (S300), the manufacturer mixes a mixture obtained by mixing fermented food and water at 45 ° C. or higher and 65 ° C. or lower. In the present embodiment, the manufacturer dissolves the sake lees in water at 50 ° C. or higher and 60 ° C. or lower and mixes them to mix the mixture.

  In step 302 (S302), the manufacturer places the green coffee beans and the mixture in contact with each other. Specifically, green coffee beans are placed flat in a container, and the mixture is soaked in green coffee beans placed flat. In other words, green coffee beans and sake lees are brought into contact. In this embodiment, a manufacturer arrange | positions so that green coffee beans may be pickled in a mixture.

In step 304 (S304), the manufacturer stores the green coffee beans soaked in the mixture at a temperature of 30 ° C. or higher and 40 or lower for less than 7 hours.
In this embodiment, the manufacturer stores the green coffee beans soaked in the mixture in a sealed state isolated from the outside at a temperature of about 35 ° C. for 1 hour.
By storing the green coffee beans at a temperature of about 35 ° C., the green coffee beans can efficiently absorb moisture contained in the mixture and can be stored without impairing the quality of the green coffee beans.
Furthermore, by making the contact time between the green coffee beans and the mixture 6 hours, the aromatic components and flavor components originally contained in the green coffee beans remain, and water containing the aromatic components contained in the sake lees is added. Water can be absorbed by green coffee beans.
On the other hand, if the contact time between the green coffee beans and the mixture is 7 hours or more, the aroma and flavor components originally contained in the green coffee beans continue to flow out of the green coffee beans with the passage of time to be brought into contact with the mixture. Ingredients and flavor components are excessively discharged. That is, the flavor and aroma as coffee are weak and the quality is lowered. In addition, the water once absorbed by the green coffee beans also leaks from the green coffee beans.
Therefore, it is preferable to set the contact time between the green coffee beans and the mixture to 6 hours from the viewpoint of maintaining the aroma and flavor components originally contained in the green coffee beans and adding the aromatic components produced by the koji mold. It is.
Moreover, a manufacturer isolate | separates green coffee beans and a mixture after 6-hour progress. The green coffee beans may be washed after separation.
Thus, the manufacturer can add aroma components derived from fermentation to green coffee beans using sake lees that are fermented foods.

FIG. 3 is a flowchart illustrating a method for adding a fragrance component (S40) using sake, which is a fermented food.
As illustrated in FIG. 3, in step 400 (S400), the manufacturer sprays brewed liquor on green coffee beans. Specifically, using a spray bottle, the sake, which is a brewed liquor, is sprayed on the green coffee beans previously flatly arranged. By spraying the sake in the form of a mist, the sake can be brought into contact with the green coffee beans evenly and uniformly throughout the green coffee beans.
The amount of sake to be sprayed is an amount that does not flow out from the green coffee beans absorbed in S402. In addition, in this embodiment, although it demonstrates as what sprays brewed liquor which is a sake to green coffee beans, you may spray distilled liquor.

In step 402 (S402), the manufacturer stores the green coffee beans sprayed with sake at a temperature of 30 ° C. to 40 ° C. for 30 hours to 60 hours and causes the coffee beans to absorb the sake.
In this embodiment, the manufacturer stores the green coffee beans at a temperature of about 35 ° C. for 48 hours in a sealed state isolated from the outside. Specifically, the green coffee beans sprayed with sake are stored at a temperature of about 35 ° C. for 24 hours, and after 24 hours, the green coffee beans that have been flattened are mixed and placed flat again and stored for another 24 hours.
By storing the green coffee beans at a temperature of about 35 ° C., the green coffee beans can be efficiently absorbed by the green coffee beans and stored without impairing the quality of the green coffee beans.
On the other hand, when the green coffee beans are stored at 30 ° C. or lower, the quality of the green coffee beans can be maintained, but it becomes difficult to allow the green coffee beans to absorb water efficiently. Moreover, when green coffee beans are stored at 40 ° C. or higher, the sake can be efficiently absorbed by the green coffee beans, but the quality of the green coffee beans is impaired.
Therefore, in this embodiment, it is preferable to store green coffee beans sprayed with sake at a temperature of about 35 ° C.
Furthermore, by storing the green coffee beans that have been sprayed with sake for 48 hours, the green coffee can be sufficiently absorbed by the green coffee beans.
On the other hand, when the green coffee beans that have been sprayed with sake are stored for 60 hours or longer (specifically, 7 days or longer), the color of the green coffee beans changes from green to brown (so-called Maillard reaction), and the quality, taste, Aroma is impaired. Therefore, it is preferable that a manufacturer preserve | saves the coffee beans which sprayed sake for about 48 hours.

In step 404 (S404), the manufacturer dries the green coffee beans at a temperature of 30 ° C. to 40 ° C. for 20 hours to 30 hours (first drying).
In this embodiment, the manufacturer dries the green coffee beans while applying hot air at a temperature of about 35 ° C. for about 24 hours (about a day). Thereby, while maintaining the quality of green coffee beans, the sake absorbed by the green coffee beans can be volatilized efficiently.
On the other hand, when the drying temperature is 30 ° C. or lower, the quality of the green coffee beans is not impaired, but it becomes difficult to efficiently volatilize the sake absorbed by the green coffee beans. If the temperature is 40 ° C. or higher, the sake absorbed by the green coffee beans can be volatilized efficiently, but the quality and the like of the green coffee beans will be impaired. Therefore, it is preferable to dry the green coffee beans at a temperature of about 35 ° C.

In step 406 (S406), the manufacturer dries the green coffee beans at room temperature for 72 hours or more and 120 hours or less (second drying).
In this embodiment, a manufacturer naturally dries green coffee beans at room temperature for about 96 hours (about 4 days).
By setting the drying time for natural drying to about 96 hours (about 4 days), the water content at the center of the green coffee beans and the water content at the outer edge can be made uniform. Thereby, the raw baking of a center part can be prevented at the time of roasting of green coffee beans.
The room temperature is a temperature range of 1 ° C. or more and 40 ° C. or less, and the temperature changes depending on the yearly weather. In addition, the drying time for natural drying needs to be appropriately adjusted within a range of 72 hours to 120 hours in accordance with changes in room temperature and humidity.
Thus, the manufacturer can add aroma components derived from fermentation to green coffee beans using sake, which is a fermented food.

Step (B):
In the step (B), for roasting green coffee beans to which aroma components have been added, a method for roasting coffee beans to which aroma components have been added using koji mold or sake lees, and coffee to which aromatic components have been added using sake There is a method of roasting green beans.
(Roasting method of green coffee beans with aroma components added using koji mold or sake lees)
The manufacturer roasts the raw coffee beans at a temperature of 170 ° C. or higher and 220 ° C. or lower (a temperature at which the added fermentation-derived aroma component is not lost), depending on whether the coffee beans are baked or used. In the present embodiment, the manufacturer roasts coffee beans that have absorbed the aroma component derived from fermentation at a temperature of the kettle of 195 ° C. or higher and 205 ° C. or lower, specifically about 200 ° C. Since green coffee beans contain sugar produced by fermentation, they can be sufficiently colored even when roasted at a temperature of about 200 ° C.
On the other hand, when green coffee beans are roasted at 220 ° C. or higher, the green coffee beans are easily burnt, and the added fermentation-derived aromatic components may be lost. Therefore, it is preferable to roast green coffee beans at a temperature of about 200 ° C.
The roasting time is easy to burn because the coffee beans are rich in sugar, and it is preferable to roast in a short time while considering the color of the coffee beans during roasting.
Thus, the manufacturer can roast green coffee beans to which aroma components have been added using Aspergillus or liquor.

(Roasting method of green coffee beans with aromatic components added using sake)
The manufacturer roasts the green coffee beans that have absorbed the sake at a temperature of 170 ° C. or higher and 220 ° C. or lower so that the added aromatic components derived from fermentation are not lost. Specifically, green coffee beans that have absorbed sake are roasted for 10 minutes or more and 20 minutes or less within a temperature range of 170 ° C. or higher and 220 ° C. or lower on low heat.
In this embodiment, the roasting start temperature of green coffee beans is 170 ° C. or higher and 180 ° C. or lower, and the roasting end temperature of green coffee beans is 205 ° C. or higher and 215 ° C. or lower, specifically a temperature around 210 ° C. To do. In addition, the time for roasting with low heat is lengthened, and roasting is performed over a period of 10 minutes to 15 minutes from the roast start temperature to the roast end temperature. By roasting green coffee beans on low heat, green coffee beans can be roasted for a longer time. Therefore, since the green coffee beans can be roasted for a longer time, the alcohol component of the sake absorbed in the green coffee beans can be volatilized, and the amount of alcohol contained in the green coffee beans can be reduced.
In addition, it is necessary to adjust roasting time suitably with the thermal power of a roaster.
Thus, the manufacturer can roast coffee beans to which aroma components are added using sake.

  As explained above, according to the method for producing aroma coffee beans in the present embodiment, coffee beans exhibiting aroma derived from fermentation are produced by adding roast components derived from fermentation to raw coffee beans and then roasting. be able to. Moreover, the coffee extract liquid which exhibits the aroma derived from fermentation can be obtained by crushing the aromatic coffee beans in this embodiment, and filter-extracting.

Next, examples of the present invention will be described.
<Aromatic coffee beans with aroma components added using Aspergillus or liquor>

Table 1 is a table showing the addition conditions of fermentation-derived aroma components in Examples and Comparative Examples.
As shown in Table 1, “variety” indicates a variety of green coffee beans. “Arabica type” refers to Arabica coffee beans, and “Canephora species” refers to Kanefora coffee beans. In addition, the Arabica seed | species of an Example is the coffee raw bean of Brazil non-flushing type | formula, Ipanema Lioverde plantation 17/18, and a canephora seed | species is a green coffee bean of Indonesia Rob / AP-1.
“Processing content” indicates a method of adding a fermentation-derived aroma component. “Rice rice cake” refers to an addition method that uses rice bran to bring raw coffee beans and rice bran into contact with each other to add aroma components. “Sake rice cake” uses sake lees and uses raw coffee beans and sake lees. This shows an addition method of adding a fragrance component by contacting the fragrance. “Unprocessed” means that no rice bran or sake lees are used and no fragrance component is added.
The “contact time” indicates the contact time between the green coffee beans and the mixture containing either rice bran or sake lees, that is, the addition time of the aroma component.

Next, the addition conditions of the aromatic component derived from fermentation of Examples 1-8 and a comparative example are each demonstrated.
Example 1
In Example 1, green coffee beans of Arabica type are used, and green coffee beans and rice bran are contacted for 6 hours.
(Example 2)
In Example 2, raw coffee beans of Arabica type are used and green coffee beans and rice bran are brought into contact for 12 hours.
(Example 3)
In Example 3, green coffee beans of canephora type are used, and green coffee beans and rice bran are contacted for 6 hours.
Example 4
In Example 4, green coffee beans of canephora type are used, and green coffee beans and rice bran are contacted for 12 hours.
(Example 5)
In Example 5, raw coffee beans of Arabica type are used, and the green coffee beans and sake lees are brought into contact for 1 hour.
(Example 6)
In Example 6, raw Arabica coffee beans are used, and the green coffee beans and sake lees are brought into contact for 16 hours.
(Example 7)
In Example 7, green canephora coffee beans are used, and green coffee beans and sake lees are brought into contact with each other for 1 hour.
(Example 8)
In Example 8, green coffee beans of canephora type are used and green coffee beans and sake lees are brought into contact for 6 hours.
(Comparative Example 1)
In Comparative Example 1, Arabica coffee beans are used, no rice bran or sake lees are used, and no aroma component is added.
(Comparative Example 2)
In Comparative Example 1, canephora-type green coffee beans are used, no rice bran or sake lees are used, and no fragrance component is added.

[experimental method]
Next, the manufacturing method of the coffee extract using the coffee beans in an Example is demonstrated. In addition, the manufacturing method of the coffee extract using the coffee beans in a comparative example shall omit the addition process of an aroma component, and shall perform a roasting process, a crushing process, and an extraction process.
Addition process of aroma components:
(Addition of aromatic components by rice bran)
Pickle rice at a rate of 2000 ml of 55 ° C hot water and 800 g of green coffee beans per 400 g of rice bran. On the way, the green coffee beans suck in the water, and the hot water is almost gone. The time for dipping contact is 6 hours and 12 hours, respectively.
After soaking, the coffee beans are taken out, washed with water in a bowl 2-3 times with water, put in a sealed container and aged for 24 hours in a refrigerator.
The coffee beans ripened for 24 hours are put in a dryer and dried at a set temperature of 30 degrees for about 36 hours. At this time, it is dried so that the weight of the green coffee beans is approximately the same as the weight of the green coffee beans before soaking.
(Addition of fragrance ingredients with sake lees)
Dissolve 4000 ml of hot water at 55 ° C. in 450 g of sake lees and immerse it in a ratio of 800 g of green coffee beans. Pickle without stirring on the way. The time for dipping contact is 1 hour and 6 hours, respectively.
After soaking, the coffee beans are taken out, washed 2-3 times with water in a bowl, put in a sealed container and aged for 24 hours in a refrigerator.
The coffee beans ripened for 24 hours are put in a dryer and dried at a set temperature of 30 degrees for about 36 hours. At this time, it is dried so that the weight of the green coffee beans is approximately the same as the weight of the green coffee beans before soaking.

Roasting process:
In the roasting machine, the raw coffee beans were roasted and roasted under the conditions of gas pressure 1.4, damper L3, raw coffee beans charging temperature 180 ° C., and final coffee roasting temperature 215 ° C. Obtain coffee beans (roasted coffee beans). The roasting machine to be used is a coffee discovery manufactured by Fuji Coffee Machine Co., Ltd.

Crushing process:
Using a coffee mill, grind the roasted coffee beans. The coffee mill uses VARIO manufactured by Melita Japan Co., Ltd., and the degree of grinding is medium ground.

Extraction process:
Put 10g of roasted coffee beans crushed into medium grind into a prespot, pour 150ml of 90 ° C hot water, and stir lightly so that the whole fits. After stirring, cover the cap and leave it for 2 minutes to push in the cap, and then filter through a paper filter to extract the liquid. The liquid extraction operation described above is performed twice, and the extracted liquid extracted twice is mixed to obtain a coffee extract. In addition, the prespot to be used uses what was put on the boiling water beforehand.

Hereinafter, the component analysis results in Examples and Comparative Examples will be described.
[Results of component analysis-furfural]
FIG. 4 is a bar graph showing the contents of furfurals and sucrose contained in coffee beans in Examples 1 to 8 and Comparative Examples 1 and 2. FIG. 4A is a bar graph showing the content of furfural, and FIG. 4B is a bar graph showing the content of 5-methylfurfural. FIG. 4C is a bar graph showing the sucrose content.
As shown to FIG. 4 (A) and FIG. 4 (B), in the content of furfurals (furfural and 5-methylfurfural), it confirmed that the Example increased from the comparative example. This will be described in detail below.

(Rice rice: 6 hours contact)
In the content of furfural, Example 1 contacted with rice bran for 6 hours was 1.5 times to 1.8 times that of Comparative Example 1, and Example 3 was 2.5 times to 2 times that of Comparative Example 2. It became less than 8 times. That is, the content of the furfural of the Example which was made to contact rice bran for 6 hours became 1.5 times or more and 2.8 times or less of the comparative example.
Further, in the content of 5-methylfurfural, Example 1 in which the rice bran was brought into contact with rice bran for 6 hours was 2.0 times or more and 2.3 times or less of Comparative Example 1, and Example 3 was 3 of Comparative Example 2. It became 7 times or more and 4.0 times or less. That is, the content of 5-methylfurfural in the example brought into contact with rice bran for 6 hours was 2.0 times to 4.0 times that of the comparative example.
Therefore, in the content of furfurals, it was confirmed that the coffee beans in contact with the rice bran for 6 hours were 1.5 times or more and 4.0 times or less of the raw coffee beans.

(Rice rice: 12 hours contact)
In the content of furfural, Example 2 contacted with rice bran for 12 hours was 1.6 times to 1.9 times that of Comparative Example 1, and Example 4 was 2.5 times to 2 times that of Comparative Example 2. It became less than 8 times. That is, the content of the furfural of the Example which was made to contact rice bran for 6 hours became 1.6 times or more and 2.9 times or less of the comparative example.
Moreover, in content of 5-methylfurfural, Example 2 contacted with rice bran for 12 hours was 2.7 times or more and 3.0 times or less of Comparative Example 1, and Example 4 was 3 of Comparative Example 2. .. 9 times to 4.1 times. That is, the content of 5-methylfurfural in the example brought into contact with rice bran for 12 hours was 2.7 times to 4.2 times that of the comparative example.
Therefore, in the content of furfurals, it was confirmed that the coffee beans in contact with the rice bran for 12 hours were 1.6 times or more and 4.2 times or less of the raw coffee beans.

(Sake lees: 1 hour contact)
In the content of furfural, Example 5 contacted with sake lees for 1 hour was 1.1 times to 1.4 times that of Comparative Example 1, and Example 7 was 1.5 times to 1. Less than 8 times. That is, the content of the furfural of the example contacted with sake lees for 1 hour was 1.1 times or more and 1.8 times or less of the comparative example. .
Moreover, in content of 5-methylfurfural, Example 5 contacted with sake lees for 1 hour is 1.6 times or more and 1.9 times or less of Comparative Example 1, and Example 7 is 2. It became 0 times or more and 2.3 times or less. That is, the content of 5-methylfurfural in the example brought into contact with sake lees for 1 hour was 1.6 times or more and 2.3 times or less that of the comparative example.
Therefore, in the content of furfurals, it was confirmed that the coffee beans that were in contact with the sake lees for 1 hour were 1.6 times or more and 2.3 times or less of the raw coffee beans.

(Sake lees: 6 hours contact)
In the content of furfural, Example 6 that was brought into contact with sake lees for 6 hours was 1.0 to 1.3 times that of Comparative Example 1, and Example 8 was 2.2 to 2 times that of Comparative Example 2. Less than 5 times. That is, the content of the furfural of the example contacted with sake lees for 6 hours was 1.0 to 2.5 times that of the comparative example.
Moreover, in the content of 5-methylfurfural, Example 6 contacted with sake lees for 6 hours was 1.5 times or more and 1.8 times or less of Comparative Example 1, and Example 8 was 2. It became 4 times or more and 2.6 times or less. That is, the content of 5-methylfurfural in the example brought into contact with rice bran for 6 hours was 1.4 times or more and 2.6 times or less that of the comparative example.
Therefore, in the content of furfurals, it was confirmed that the coffee beans in contact with the sake lees for 6 hours were 1.0 times or more and 2.6 times or less of the raw coffee beans.

Moreover, as shown in FIG.4 (C), in the content of sucrose (sucrose), it was confirmed that the Example has decreased notably compared with the comparative example.
This was originally contained in green coffee beans in addition to sugar produced by fermentation of rice bran or sugar contained in sake lees by adding aroma components derived from fermentation to green coffee beans Since sugar (sucrose) also changed to an aroma component, it is considered that the sucrose contained in the coffee beans of Examples was reduced. In particular, in canephora coffee beans, the increase in furfurals is remarkable.

[Results of component analysis-chlorogenic acid]
FIG. 5 is a bar graph showing the content of aroma component chlorogenic acid contained in coffee beans in Examples 1 to 8 and Comparative Examples 1 and 2.
As shown in FIG. 5, in the content of chlorogenic acid, it was confirmed that the example decreased from the comparative example. This will be described in detail below.

(Rice rice: 6 hours contact)
In the content of chlorogenic acid, Example 1 contacted with rice bran for 6 hours was 0.7 to 1.0 times that of Comparative Example 1, and Example 3 was 0.7 times or more that of Comparative Example 2. It became 1.0 times or less. That is, the content of the chlorogenic acid of the Example which was made to contact rice bran for 6 hours became 0.7 times or more and 1.0 time or less of the comparative example.
Therefore, in the content of chlorogenic acid, it was confirmed that the coffee beans in contact with the rice bran for 6 hours were 0.7 times or more and 1.0 times or less of the raw coffee beans.

(Rice rice: 12 hours contact)
In the content of chlorogenic acid, Example 2 contacted with rice bran for 12 hours was 0.5 to 0.8 times that of Comparative Example 1, and Example 4 was 0.4 times or more that of Comparative Example 2. It became 0.7 times or less. That is, the content of the chlorogenic acid of the Example which was made to contact rice bran for 6 hours became 0.5 time or more and 0.7 time or less of the comparative example.
Therefore, in the content of chlorogenic acid, it was confirmed that the coffee beans in contact with the rice bran for 12 hours were 0.5 times or more and 0.7 times or less of the unprocessed coffee beans.

(Sake lees: 1 hour contact)
In the content of chlorogenic acid, Example 5 contacted with sake lees for 1 hour was 0.9 times to 1.2 times that of Comparative Example 1, and Example 7 was 0.7 times to 1 times that of Comparative Example 2. Less than 0.0 times. That is, the content of the chlorogenic acid of the example contacted with sake lees for 1 hour was 0.9 to 1.2 times that of the comparative example.
Therefore, in the content of chlorogenic acid, it was confirmed that the coffee beans that were in contact with the sake lees for 1 hour were 0.9 times or more and 1.2 times or less of the unprocessed coffee beans.

(Sake lees: 6 hours contact)
In the content of chlorogenic acid, Example 6 contacted with sake lees for 6 hours was 0.7 to 0.9 times that of Comparative Example 1, and Example 8 was 0.4 to 0 times that of Comparative Example 2. Less than 7 times. That is, the content of the chlorogenic acid of the example contacted with sake lees for 6 hours was 0.4 to 0.9 times that of the comparative example.
Therefore, in the content of chlorogenic acid, it was confirmed that the coffee beans that were in contact with the sake lees for 6 hours were 0.4 to 0.9 times the unprocessed coffee beans.

  Thus, in the content of chlorogenic acid, it was confirmed that the example was reduced from the comparative example because green coffee beans were brought into contact with rice bran or sake lees. Moreover, as shown in FIG. 5, it is thought that the content of chlorogenic acid tends to decrease depending on the time of contact with rice bran or sake lees.

FIG. 6 is a bar graph showing the content of a fragrance component indicating ginjo aroma contained in roasted coffee beans in Examples 1-8 and Comparative Examples 1-2.
FIG. 6 (A) is a bar graph showing the content of ethyl caproate, and FIG. 6 (B) is a bar graph showing the content of ethyl carlylate. FIG. 6C is a bar graph showing the content of phenethyl alcohol.
[Results of component analysis-ethyl caproate and ethyl caprylate]
As shown to FIG. 6 (A) and FIG. 6 (B), in Examples 5-8, it has confirmed that ethyl caproate and ethyl caprylate were contained. In the comparative example, ethyl caproate and ethyl caprylate are not detected. This is considered that ethyl caproate and ethyl caprylate contained in sake lees were newly added to coffee beans.
In addition, ethyl caproate and ethyl caprylate are flavor components derived from fermentation contained in sake lees, and are so-called ginjo aroma. Ginjo incense is, for example, ethyl caproate, ethyl cabrylate, or isoamyl acetate, which has a fruity fragrance unique to Ginjo Sake (Ginjo, Junmai Ginjo, Daiginjo, Junmai Daiginjo), and flower aroma. Phenethyl alcohol present.

[Results of component analysis-phenethyl alcohol]
As shown in FIG.6 (C), in Examples 5-8, it has confirmed that the phenethyl alcohol was notably contained. In the comparative example, phenethyl alcohol is not significantly detected. This is probably because phenethyl alcohol was newly added to coffee beans, like ethyl caproate and ethyl caprylate contained in sake lees.

<Aromatic coffee beans with aromatic components added using sake>

Table 2 is a table showing the addition conditions of fermentation-derived aroma components in Examples and Comparative Examples.
As shown in Table 2, the “variety” indicates a variety of green coffee beans. “Arabica type” refers to Arabica coffee beans. In addition, the Arabica seed | species of an Example and a comparative example is SHB coffee green beans produced from Guatemala.
“Processing content” indicates a method of adding a fermentation-derived aroma component. "Sake (pure rice liquor)" means that the method of adding fragrance ingredients is liquor, and that the type of liquor sprayed on green coffee beans is refined sake (pure rice liquor). This means that sake is not sprayed on green coffee beans.
“Sake addition amount” indicates the amount of sake added to 100 g of green coffee beans.
The “spraying amount” indicates the amount of sake sprayed on green coffee beans. “Unprocessed” indicates that no alcohol is sprayed on the green coffee beans.
The “contact time” indicates the contact time between sake and green coffee beans, that is, the addition time of the aroma component.

Next, the conditions for adding the aromatic components derived from fermentation in Examples 10 to 12 and Comparative Example 4 will be described.
(Example 10)
In Example 10, raw coffee beans of Arabica type are used, and 18 cc of sake is sprayed on the green coffee beans and contacted for 48 hours.
(Example 11)
In Example 11, arabica coffee beans are used, and 30 cc of sake is sprayed on the coffee beans for 48 hours.
Example 12
In Example 12, raw Arabica coffee beans are used, and 60 cc of sake is sprayed on the raw coffee beans for 48 hours.
(Comparative Example 4)
In Comparative Example 4, Arabica coffee beans are used, no sake is used, and no aroma component is added.

[experimental method]
Next, the manufacturing method of the coffee extract using the coffee beans in an Example is demonstrated. In addition, the manufacturing method of the coffee extract using the coffee beans in a comparative example shall omit the addition process of an aroma component, and shall perform a roasting process, a crushing process, and an extraction process.
Addition process of aroma components:
Coffee at a ratio of 18 cc of sake to 600 g of coffee beans (Example 10), 30 cc of sake to 600 g of coffee beans (Example 11), and 60 cc of sake to 600 g of coffee beans (Example 12) Blow sake on the green beans. The coffee beans that have been sprayed with sake are sealed in a flattened state, soaked for 24 hours at a temperature of 35 ° C., and after 24 hours, the ground coffee beans that have been flattened are mixed and placed flat again and soaked for another 24 hours.
After soaking, take out the green coffee beans and dry the green coffee beans while applying hot air for about one day at a temperature of about 35 ° C. Then, in a temperature range of room temperature 15 ° C. to 20 ° C. (winter season: October to February), it is left for about 4 days without applying hot air to dry the coffee beans naturally. At this time, it is dried so that the weight of the green coffee beans is approximately the same as the weight of the green coffee beans before soaking.

Roasting process:
In the roasting machine, the raw coffee beans were roasted and roasted under the conditions of gas pressure 1.4, damper L3, raw coffee bean charging temperature 180 ° C., and final coffee roast final temperature 210 ° C. Obtain coffee beans (roasted coffee beans). In addition, the roasting machine used is a coffee discovery manufactured by Fuji Koki Co., Ltd.

Crushing process:
Using a coffee mill, grind the roasted coffee beans. The coffee mill uses VARIO manufactured by Melita Japan Co., Ltd., and the degree of grinding is medium ground.

Extraction process:
Put 10g of roasted coffee beans crushed into medium grind into a prespot, pour 150ml of 90 ° C hot water, and stir lightly so that the whole fits. After stirring, cover the cap and leave it for 2 minutes to push in the cap, and then filter through a paper filter to extract the liquid. The liquid extraction operation described above is performed twice, and the extracted liquid extracted twice is mixed to obtain a coffee extract. In addition, the prespot to be used uses what was put on the boiling water beforehand.

Hereinafter, the component analysis results in Examples and Comparative Examples will be described.
[Results of component analysis-furfural]
FIG. 7 is a bar graph showing the content of flurals contained in coffee beans in Examples 10 to 12 and Comparative Example 4.
FIG. 7A is a bar graph showing the content of furfural, and FIG. 4B is a bar graph showing the content of 5-methylfurfural.
As shown to FIG. 7 (A) and FIG. 7 (B), in the content of furfurals (furfural and 5-methylfurfural), it confirmed that an Example was not substantially different from a comparative example.
This is thought to be because there is little difference in the content of furfurals between the example and the comparative example because the amount of sugar contained in the sake sprinkled on green coffee beans is small.

FIG. 8 is a bar graph showing the content of an aroma component indicating ginjo aroma contained in coffee beans in Examples 10 to 12 and Comparative Example 4.
FIG. 8A is a bar graph showing the content of ethyl caproate, and FIG. 8B is a bar graph showing the content of ethyl carlylate. FIG. 8C is a bar graph showing the content of phenethyl alcohol.
[Results of component analysis-ethyl caproate and ethyl caprylate]
As shown to FIG. 8 (A) and FIG. 8 (B), in Examples 10-12, it has confirmed that at least one of ethyl caproate and ethyl caprylate was contained. In the comparative example, ethyl caproate and ethyl caprylate are not detected. This is probably because ethyl caproate and ethyl caprylate contained in sake were newly added to coffee beans.

[Results of component analysis-phenethyl alcohol]
As shown in FIG.8 (C), in Examples 10-12, it has confirmed that phenethyl alcohol was contained in. This is probably because phenethyl alcohol was newly added to coffee beans, like ethyl caproate and ethyl caprylate contained in sake.

[Aroma intensity evaluation by coffee extract]
Next, the fragrance intensity | strength of Ginjo incense when each coffee extract in Examples 10-12 was drunk was evaluated.

Table 3 is a table showing the aroma intensity of Ginjo incense in Examples and Comparative Examples.
As shown in Table 3, “variety” indicates the variety of green coffee beans. “Arabica type” refers to Arabica coffee beans. In addition, the Arabica seed | species of an Example is SHB coffee green beans produced from Guatemala.
“Processing content” indicates a method of adding a fermentation-derived aroma component. “Sake (pure rice liquor)” indicates that the method of adding an aroma component is liquor, and the type of liquor sprayed on green coffee beans is refined sake (pure rice liquor).
“Sake addition amount” indicates the amount of sake added to 100 g of green coffee beans.
The “alcohol content in the extract” indicates the amount of alcohol contained in the coffee extract obtained by crushing and extracting the coffee beans of each Example.
Further, “intensity of ginjo aroma” indicates the intensity of fragrance when drinking a coffee extract obtained by crushing and extracting the coffee beans of each Example.

Each coffee extract in Examples 10-12 was tasted.
As a result of tasting, it was confirmed that Example 10 was a coffee having a slight sake aroma. Specifically, if you are a person who usually likes sake, you can recognize the aroma of sake at the same time as the aroma of coffee, and if you are a person who does not normally like sake, you can recognize the aroma of coffee, but most of the aroma of sake It is fragrant enough to be difficult to recognize. Therefore, it was confirmed that the coffee can be fully enjoyed even by those who like sake or those who do not like sake.
Moreover, Example 11 confirmed that it was coffee which fully exhibits the aroma of sake. Specifically, if you are a person who usually likes sake, you can recognize the aroma of sake at the same time as the aroma of coffee, and if you are a person who does not normally like sake, you can recognize the aroma of coffee, but the aroma of sake is mostly The fragrance is strong enough to be recognized.
In addition, Example 12 was confirmed to be a coffee that strongly exhibits the aroma of sake. Specifically, the fragrance strength is such that even a person who likes ordinary sake or a person who does not like sake can sufficiently recognize the aroma of coffee and the aroma of sake. Therefore, it was confirmed that people who do not like sake may become resistant coffee.
Thus, it confirmed that it was easier to drink the coffee extract extracted from the coffee bean of Example 10 among each coffee extract extracted from each coffee bean in Examples 10-12.

[Modification 1]
<Aromatic coffee beans that are produced with sweet coffee and added with aroma components derived from fermentation>
The modification of the manufacturing method of the aromatic coffee beans in the said Example is demonstrated.
In the method for producing aroma coffee beans in the above embodiment, the raw coffee beans are brought into contact with rice bran obtained by culturing Japanese koji mold, which is a microorganism for fermentation, or sake lees or sake, which are fermented foods. Although the method of transferring aroma components has been described, in the method for producing aroma coffee beans in this variation, the aromatic aroma derived from fermentation to green coffee beans while producing amazake in a state where rice bran and green coffee beans are in contact with each other A method of adding is described.

The aromatic coffee beans in this modification can be manufactured by the following process.
(A) Step of adding fermentation-derived aroma component to green coffee beans (B) Step of roasting coffee green beans to which aroma components have been added In addition, in step (B), coffee with the addition of aroma components in this modified example The roasting of green beans is the same as the roasting method of green coffee beans to which an aroma component is added by using Aspergillus or liquor in the above embodiment, and therefore detailed description is omitted.
Hereinafter, the step (A) will be described in detail.
Step (A):
FIG. 9 is a flowchart illustrating a method for adding a fragrance component (S50) accompanying the production of amazake using Aspergillus oryzae, which is a fermentation microorganism.
As illustrated in FIG. 9, in step 500 (S500), the manufacturer mixes a mixture of fermentation microorganisms, a material to be fermented by the fermentation microorganisms, and water of 45 ° C. or more and 65 ° C. or less. Hybridize. In this modification, the manufacturer contacts rice (white rice) with Japanese koji mold (ginger) classified as yellow koji, and makes rice koji (seed meal) in which the Japanese koji mold is cultured. Mix with water below ℃ and mix the mixture. The ratio of the mixture is, for example, 280 g to 320 g of raw rice bran and 480 ml to 520 ml of water. In addition, the ratio of the mixture in this modification is a ratio of 300 g of raw rice bran and 500 ml of water.

  In step 502 (S502), the manufacturer stores the mixture for a period of 60 minutes or less at a temperature that maintains the temperature of the water contained in the mixture (from 50 ° C. to 60 ° C.). Specifically, the mixture is stored for 20 minutes to 40 minutes. In this embodiment, the manufacturer stores the mixture for 30 minutes and isolates it from the outside in a sealed state.

In step 504 (S504), the manufacturer places the green coffee beans and the mixture in contact with each other. Specifically, green coffee beans are placed flat in a container, and the mixture is placed flat on the flat coffee beans. In other words, green coffee beans and rice bran are brought into contact. The green coffee beans brought into contact with the mixture are, for example, 580 g to 620 g. In addition, the ratio of green coffee beans with respect to the mixture mixed in the ratio in S500 in this modification is 600 g.
In addition, by bringing 600 g of green coffee beans into contact with the mixture mixed at the rate of S500 and saccharified in S502, the mixture can be made into sweet liquor and can be absorbed in S506, which will be described later. It is possible to prevent moisture from flowing out of the water. If the water of the mixture in the ratio of S500 is 500 ml or more, in S506, water flows out again from the green coffee beans that have absorbed water, and the flavor and flavor components originally contained in the green coffee beans flow out. Moreover, if the water of the mixture in the ratio of S500 is 500 ml or less, the mixture does not become amazake in S506.

In step 506 (S506), the manufacturer stores the green coffee beans soaked in the mixture at a temperature of 30 ° C. or higher and 40 or lower for less than 7 hours. In this modified example, the manufacturer stores the green coffee beans soaked in the mixture in a sealed state isolated from the outside at a temperature of about 35 ° C. for 6 hours (production of so-called amazake).
When the mixture is made into amazake, at least the contact time between the green coffee beans and the mixture needs to be 6 hours. If the contact time between the green coffee beans and the mixture is 6 hours or less (for example, about 1 hour to 3 hours), not only does the mixture not become amazake, but also sufficient fermentation-derived aroma components cannot be added.
On the other hand, if the contact time between the green coffee beans and the mixture is 6 hours or more (for example, 7 hours), the mixture can be made into amazake, and a flavor component derived from fermentation can be sufficiently added. The flavor and flavor components (for example, chlorogenic acid) continue to flow out, and it becomes difficult to leave the components in the green coffee beans to such an extent that the quality as coffee can be maintained.
Therefore, by setting the contact time between the green coffee beans and the mixture to 6 hours, the mixture can be made into amazake, and a flavor component derived from fermentation can be sufficiently added to the green coffee beans.
Moreover, a manufacturer isolate | separates green coffee beans and a mixture after 6-hour progress. After separation, the green coffee beans may be subjected to a washing step and a drying step.
Thus, the manufacturer can add an aromatic component derived from fermentation to green coffee beans with the production of amazake using Aspergillus oryzae.

Next, the component analysis results in Modification 1 and Comparative Example 5 will be described.
FIG. 10 is a bar graph showing the contents of furfurals and chlorogenic acid contained in the aromatic coffee beans in Modification 1 and Comparative Example 5. FIG. 10A is a bar graph showing the content of furfural, and FIG. 10B is a bar graph showing the content of 5-methylfurfural. FIG. 10C is a bar graph showing the content of chlorogenic acid.
[Results of component analysis-furfural]
As shown in FIG. 10 (A) and FIG. 10 (B), it was confirmed that the content of the furfurals (furfural and 5-methylfurfural) was increased in Modification 1 than in Comparative Example 5. .
[Results of component analysis-chlorogenic acid]
As shown in FIG. 10 (C), it was confirmed that the content of chlorogenic acid was almost the same as that of Comparative Example 5 in Modification 1.

[Modification 2]
In the method for producing aroma coffee beans according to this modification, a case where an aroma component produced by koji fermentation and alcohol fermentation is added will be described.
The aromatic coffee beans in this modification can be manufactured by the following process.
(A) Step of adding fermentation-derived aroma component to green coffee beans (B) Step of roasting coffee green beans to which aroma components have been added In addition, in step (B), coffee with the addition of aroma components in this modified example The roasting of green beans is the same as the roasting method of green coffee beans to which an aroma component is added by using Aspergillus or liquor in the above embodiment, and therefore detailed description is omitted.
Hereinafter, the step (A) will be described in detail.
Step (A):
In the step (A), a method of bringing green coffee beans into contact with fermentation microorganisms involved in the fermentation action will be described.
FIG. 11 is a flowchart illustrating a method for adding an aroma component (S70) using a fermentation microorganism in Modification 2.
As illustrated in FIG. 11, in step 500 (S500), the manufacturer mixes a mixture of a fermentation microorganism, a material to be fermented by the fermentation microorganism, and water of 45 ° C. or more and 65 ° C. or less. Hybridize. In a modified example, the manufacturer makes rice koji mold contact with rice (white rice), makes a rice koji (seed koji) cultivated with Japanese koji mold, mixes the rice koji with water at 50 ° C to 60 ° C, and mixes the mixture. Hybridize.

  In step 502 (S502), the manufacturer stores the mixture for 60 minutes or less at a temperature that maintains the temperature of the water contained in the mixture (50 ° C. or more and 60 ° C. or less). Specifically, the mixture is stored for 20 minutes to 40 minutes. In this variation, the manufacturer stores the mixture for 30 minutes.

  In step 504 (S504), the manufacturer further adds and mixes the brewing yeast to the mixture obtained by mixing rice bran and water.

In step 506 (S506), the manufacturer performs alcohol fermentation of the mixture to which the yeast for sake fermentation is added (so-called mash production).

  In step 508 (S508), the manufacturer places the mixture that has become brittle into the green coffee beans. When the mixture is brought into contact, green coffee beans may be dipped in the mixture, or the mixture may be placed flat on the green coffee beans and brought into contact.

In step 510 (S510), the manufacturer stores the green coffee beans in contact with the mixture at a temperature of 30 ° C. or higher and 40 or lower for less than 7 hours.
In this modification, the manufacturer stores the green coffee beans in contact with the mixture for about 6 minutes at a temperature of about 35 ° C. in a sealed state isolated from the outside.
Moreover, a manufacturer isolate | separates green coffee beans and a mixture after 6-hour progress. The green coffee beans may be washed after separation.
Thus, the manufacturer can add a fermentation-derived aroma component to green coffee beans using fermentation microorganisms.
In this modification, in S508, green coffee beans are brought into contact with the crumbly mixture to add an aroma component derived from fermentation. However, the present invention is not limited to this, and green coffee beans are added to the mixture in S504. Aroma organisms derived from fermentation may be added to green coffee beans while making mash in S506.

Claims (11)

A process of spraying brewed or distilled liquor on green coffee beans;
Storing the green coffee beans sprayed with brewed liquor or distilled liquor for 30 hours to 60 hours at a temperature of 30 ° C to 40 ° C;
Roasting the stored green coffee beans. A method for producing fragrant coffee beans. After storing the green coffee beans,
A drying step of drying the green coffee beans;
The method for producing fragrant coffee beans according to claim 1, wherein, in the drying step, the green coffee beans are dried at a temperature of 30 ° C to 40 ° C for 20 hours to 30 hours. After the drying process of drying the green coffee beans,
A second drying step of drying the green coffee beans;
The method for producing aromatic coffee beans according to claim 2, wherein, in the second drying step, the green coffee beans are dried at a temperature of room temperature for 72 hours to 120 hours. Fermenting a mixture comprising a fermentation microorganism and a material to be fermented that is fermented by the fermentation microorganism;
Contacting the green beans with the mixture at a temperature of 45 ° C. or higher and 65 ° C. or lower for less than 7 hours;
Roasting the green coffee beans in contact with the mixture. A method for producing aroma coffee beans. The fermentation microorganism is Aspergillus oryzae, yeast or lactic acid bacteria,
In the step of roasting the coffee beans,
The method for producing aromatic coffee beans according to claim 4, wherein the green coffee beans brought into contact with the mixture are roasted at a temperature of 170 ° C. or higher and 220 ° C. or lower. Contacting green coffee beans with a mixture of sake lees for less than 7 hours;
And roasting the green coffee beans brought into contact with the mixture at a temperature of 170 ° C. or higher and 220 ° C. or lower. Coffee beans and
An aromatic component added to the coffee beans,
The aroma component includes ethyl caproate and ethyl caprylate,
The coffee beans roasted after the addition treatment of the aroma component contains at least one of ethyl caproate and ethyl caprylate. Coffee beans and
An aromatic component added to the coffee beans,
The aroma component includes furfurals,
The content of furfurals contained in the coffee beans roasted after the addition treatment of the aroma component is the content of furfurals contained in coffee beans roasted without the addition treatment of the aroma component A fragrant coffee bean that is more than 1.5 times. The aroma component is an aroma component produced by the fermentation action of a fermentation microorganism,
The content of chlorogenic acid contained in the coffee beans roasted after the addition treatment of the aroma component is the content of chlorogenic acid contained in the coffee beans roasted without the addition treatment of the aroma component The fragrant coffee bean according to claim 8. Coffee beans and
An aromatic component added to the coffee beans,
The aroma component includes ethyl caproate and ethyl caprylate,
A coffee extract obtained by crushing and filtering aroma coffee beans containing at least one of ethyl caproate and ethyl caprylate in the coffee beans roasted after the aroma component addition treatment. Coffee beans and
An aromatic component added to the coffee beans,
The aroma component includes furfurals,
The content of furfurals contained in the coffee beans roasted after the addition treatment of the aroma component is the content of furfurals contained in coffee beans roasted without the addition treatment of the aroma component Coffee extract obtained by crushing fragrant coffee beans that are 1.5 times or more and filtering them.

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