JP2021023258A - Method for producing roasted coffee bean - Google Patents

Abstract

To provide a novel method for producing roasted coffee beans which can produce roasted coffee beans having a stable flavor with good reproducibility.SOLUTION: A method for producing roasted coffee beans with a roasting machine includes: a step (A) of adjusting a raw bean feeding temperature, a raw bean feeding rate and a heating value in the roasting machine from raw bean feeding to the roasting machine to the middle point so that (i) (raw bean charging temperature-middle point temperature)/raw bean feeding rate and (ii) middle point temperature/raw bean feeding rate become predetermined values, and heating coffee raw beans; a step (B) of adjusting the heating value in the roasting machine from the middle point to first crack so that (iii) average rise temperature/raw bean feeding rate becomes a predetermined value, and heating the coffee raw beans; and a step (C) of continuously heating the coffee beans at the same heating value as in the step (B), and finishing roasting at the point of the time when the temperature in the roasting machine reaches 210-215°C.SELECTED DRAWING: None

Description

The present invention relates to a method for producing roasted coffee beans, and the roasted coffee beans obtained by the production method and a coffee extract thereof.

Coffee extract obtained from roasted coffee beans, so-called coffee, is consumed all over the world and is one of the familiar favorite beverages in Japan.
There are various roasting methods for coffee beans, and the composition of the aroma component of coffee obtained from roasted coffee beans varies depending on the method, and the flavor such as aroma, bitterness, richness, sourness, and umami can change significantly. There is sex. Then, even if various conditions such as the roasting temperature and heating rate of coffee beans are slightly changed, the aroma component of the roasted coffee beans fluctuates greatly, so that a large amount of coffee beans having an excellent aroma composition can be stably produced. There is a need for a method that can be roasted.
For example, Patent Document 1 describes a method for rapidly obtaining roasted coffee beans having high extraction efficiency and enhanced methyl mercaptan content, and in that method, the roasted color of coffee beans is used as an index. , It is disclosed that the two-step roasting time is adjusted respectively. Further, Patent Document 2 describes a method of positively controlling the taste of coffee without depending on the origin of raw beans, and by controlling the temperature at which the temperature of stir-fried beans reaches 200 to 230 ° C. It is disclosed that the flavor can be controlled by strengthening the sourness or strengthening the bitterness and richness. Patent Document 3 describes a method for producing a coffee taste improving agent derived from roasted coffee beans, which can maintain the taste improving effect even when exposed to a heated state for a long period of time. In, the integrated temperature from the start of green coffee beans to the start of 2 goby and the integrated temperature from the start of 1 goby to the start of 2 goose are adjusted to specific values, and roasting from the start of 1 goose to the start of roasting. It is disclosed that the ratio of the time to the roasting time from the addition of raw beans to the baking is adjusted to a specific value.

As described above, when roasting coffee beans, it has been tried to be controlled by the color tone and roasting time of the coffee beans.

Japanese Unexamined Patent Publication No. 2000-300180 Japanese Unexamined Patent Publication No. 2004-305167 Japanese Unexamined Patent Publication No. 2018-186736

An object of the present invention is to provide a novel method for producing roasted coffee beans, which can produce roasted coffee beans having good reproducibility and stable flavor.

As described above, when roasting coffee beans, it is controlled by the color tone and roasting time of the coffee beans. However, the present inventors pay attention to the roasting time, the roasting end temperature, or the cumulative calorific value until the end of roasting as a flavor control factor in the conventional method, and the method changes every moment during the roasting process. The conditions for the condition of the beans were not examined. In this way, considering only the cumulative amount of heat in the roasting machine, there is a problem that the flavor reproducibility becomes unstable because the total amount of heat applied to each bean changes depending on the amount of roasted beans even under the same roasting conditions. Therefore, I thought that further improvement was necessary. Therefore, as a result of diligent research on whether a method for producing roasted coffee beans that is stable and highly reproducible can be achieved by adjusting other flavor control factors, the present inventors unexpectedly conducted coffee beans. By controlling the amount of green coffee beans (raw bean input rate) and roasting temperature at the time of roasting under certain conditions, without controlling by the color tone and roasting time, roasting with highly reproducible and stable flavor We have found that a method for producing roasted coffee beans can be achieved, and completed the present invention.

That is, the present invention is configured as follows [1] to [5].
[1] A method for producing roasted coffee beans using a roasting machine.
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 100.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate ≤ 130.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate <160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 13.0 ≤ average temperature rise / raw bean input rate <17.0; and
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
How to make roasted coffee beans, including.
[2] A method for producing roasted coffee beans using a roasting machine.
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 70.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate <100.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate ≤ 160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 17.0 ≤ average temperature rise / raw bean input rate ≤ 20.0;
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
How to make roasted coffee beans, including.
[3] Roasted coffee beans are crushed into medium-fine grinds, and the analysis value of the coffee extract obtained by dripping 30 g of crushed beans with 550 ml of water at 95 ° C. satisfies the following formula. Coffee beans.
Formula: Y = 9.093-1.591A-1.51B-4.888C + 1.579D> 5
(In the formula, A indicates the value of sourness, B indicates the value of bitterness and miscellaneous taste, C indicates the value of umami, and D indicates the value of saltiness.)
[4] Roasted coffee beans obtained by the production method according to the above [1] or [2].
[5] A coffee extract extracted from the roasted coffee beans according to the above [3] or [4].

According to the present invention, it is possible to provide a novel method for producing roasted coffee beans, which can produce roasted coffee beans having good reproducibility and stable flavor.

The present invention relates to a method for producing roasted coffee beans, in which green coffee beans are put into a roasting machine and heated. Specifically, the present invention relates to the raw bean input temperature, the midpoint temperature, the raw bean input rate, the average temperature rise per minute from the midpoint to 1 haze, the amount of heat in the roasting machine, and the end of roasting. Focusing on the temperature inside the roasting machine, (raw bean input temperature-midpoint temperature) / raw bean input rate, midpoint temperature / raw bean input rate, average increase per minute from midpoint to 1 haze This is a method for producing roasted coffee beans with good reproducibility and stable flavor by heating the temperature / raw bean input rate and the temperature inside the roasting machine at the end of roasting so as to satisfy certain conditions. ..

In the production method of the present invention, the raw bean charging temperature refers to the set temperature in the roasting machine immediately before the raw beans are charged. The raw bean charging temperature is preferably set to, for example, 140 to 220 ° C, particularly preferably 150 to 210 ° C.
In the production method of the present invention, the midpoint means the point (hours) when the temperature inside the roasting machine, which once drops after the raw beans are put into the roasting machine, starts to rise. Therefore, the midpoint temperature means the lowest temperature in the roasting machine (bottom temperature) in the series of manufacturing methods of the present invention. Further, in the present invention, the time at the midpoint means the time when the midpoint is reached. The midpoint temperature is preferably set to, for example, 80 to 120 ° C, more preferably 90 to 110 ° C. Further, it is preferable to heat the beans so that the time from the time of adding the raw beans to the time of the midpoint is, for example, 0.5 to 2 minutes, and more preferably 1 to 2 minutes.

In the production method of the present invention, the raw bean input rate means the raw bean input amount (mass) with respect to the maximum roastable raw bean amount (mass) in the roasting machine used. Here, the maximum amount of raw beans that can be roasted varies depending on the type of roasting machine, but can be regarded as the amount described in the specifications of the roasting machine to be used. If the specification does not state the maximum amount of raw beans that can be roasted, or if the specification does not exist, the maximum amount of raw beans that can be roasted is the volume equivalent to 30% of the volume inside the roasting pot. Defined as the amount of beans per minute. In the production method of the present invention, the raw bean input rate is preferably set to, for example, 50 to 100%, and particularly preferably 60 to 90%.

In the production method of the present invention, 1 haze is a time when the water in the beans evaporates and the pressure inside the beans rises as the temperature inside the roasting machine rises after the midpoint, and the beans cannot withstand the pressure. The point (phenomenon) in which the bean tissue is destroyed. Generally, in one goby, a crackling sound is emitted, and a phenomenon is observed in which small wrinkles generated on the surface of beans due to roasting grow. In the manufacturing method of the present invention, 1 goby is defined as the (hour) point at which the bursting sound is generated. The temperature at the time of one goby is preferably, for example, 180 to 210 ° C, particularly preferably 190 to 200 ° C.
In the production method of the present invention, it is preferable that the inside of the roasting machine is heated so that a constant amount of heat is applied, that is, it can be heated at a constant speed.
In the production method of the present invention, the average temperature rise per minute from the midpoint to 1 goby is preferably 9 to 15 ° C., and the amount of heat in the roasting machine is preferably adjusted to 10 to 12 ° C. It is particularly preferable that the amount of heat in the roasting machine is adjusted as described above. Further, in the production method of the present invention, it is preferable to heat so that the time from the midpoint to 1 goby is, for example, 6 to 10 minutes, and more preferably 6 to 9 minutes.
After 1 goby, the temperature inside the roasting machine is 210 while adjusting the amount of heat in the roasting machine so that the average temperature rise per minute is the same as the average temperature rise per minute from the midpoint to 1 goby. The roasting is finished when the temperature reaches between ℃ and 215 ℃.

In the production method of the present invention, the degree of roasting is preferably so-called light roasting to medium roasting, but more preferably medium roasting. At that time, the Agtron value indicating the degree of roasting of the roasted coffee beans is preferably 60 to 90 (ROAST ANALYSER RoAmi (TRA-3000)). The coffee beans may be raw beans or roasted beans. In the case of roasted beans, the degree of roasting is preferably from so-called medium roasting to medium deep roasting, and more preferably medium roasting. The L value indicating the degree of roasting is preferably 18 to 30.
In the production method of the present invention, the period from the time when the raw beans are added to the time when the roasting is completed is preferably, for example, 8 to 15 minutes, and particularly preferably 10 to 13 minutes.
The raw beans in the production method of the present invention may be Arabica or Robusta, and are not particularly limited. For example, the raw beans include beans selected from Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandelin, and Robusta, or these. Mixed beans can be mentioned. Further, the water content of the raw beans in the production method of the present invention is preferably, for example, 9 to 13%, particularly preferably 10 to 12%. Further, it is preferable that the raw beans in the production method of the present invention are not crushed but are put into the roasting machine in the form of beans. Raw coffee beans include, but are not limited to, Mexico, Guatemala, Blue Mountain, Crystal Mountain, Costa Rica, Colombia, Venezuela, Brazil Santos, Hawaii Kona, Mocha, Kenya, Kilimanjaro, Mandelin, and Robusta. In the present embodiment, for example, green coffee beans containing one or more of these can be used to prepare a coffee extract.

Hereinafter, preferred embodiments will be described, but the present invention is not limited to these aspects, and may be appropriately modified without departing from the scope of the present invention. Hereinafter, embodiments will be described with reference to the drawings. In all drawings, similar components are designated by the same reference numerals, and description thereof will be omitted as appropriate.

(First aspect)
The present invention relates to a method for producing roasted coffee beans by a roasting machine, which comprises the following steps (A) to (C).
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 100.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate ≤ 130.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate <160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 13.0 ≤ average temperature rise / raw bean input rate <17.0; and
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
Here, in the first aspect, the requirement (i) is more preferably 110.0 ≦ (raw bean input temperature − midpoint temperature) / raw bean input rate ≦ 120.0. In the first aspect, the requirement (ii) is more preferably 120 ≦ midpoint temperature / raw bean input rate ≦ 140. In the first aspect, the requirement (iii) is more preferably 14.0 ≦ average temperature rise temperature / raw bean input rate ≦ 15.0.
In the first aspect, by achieving the requirements (i) to (iii) in this combination, roasted coffee beans having excellent flavor characteristics with a good balance of sourness, bitterness, umami, and saltiness can be obtained. Be done.

In the first aspect, the raw bean input temperature is preferably set to, for example, 140 to 220 ° C, particularly preferably 150 to 210 ° C.
In the first aspect, the midpoint temperature is preferably set to, for example, 80 to 120 ° C, more preferably 90 to 110 ° C.
In the first aspect, it is preferable to heat the beans for 0.5 to 2 minutes, and more preferably 1 to 2 minutes from the time when the raw beans are added to the time of the midpoint.
In the first aspect, the raw bean input rate is preferably set to, for example, 50 to 100%, and particularly preferably 60 to 90%.
In the first aspect, the temperature at one goby is preferably, for example, 180 to 210 ° C, particularly preferably 190 to 200 ° C.
In the first aspect, the average temperature rise per minute from the midpoint to 1 goby is preferably 9 to 15 ° C, particularly preferably 10 to 12 ° C.
In the first aspect, it is preferable to heat for 6 to 10 minutes, for example, from the midpoint to 1 goby, and it is particularly preferable to heat for 6 to 9 minutes.
In the first aspect, after one goby, the temperature inside the roasting machine reaches between 210 ° C. and 215 ° C. while adding heat so that the average temperature rise per minute from the midpoint to the time of one goby. The roasting is finished at that point.
In the first aspect, roasting is completed at a color tone corresponding to light roasting to medium roasting, specifically, for example, a color tone in which the Agtron value of non-crushed beans is 60 to 90.
In the first aspect, the period from the time when the raw beans are added to the time when the roasting is completed is preferably, for example, 8 to 15 minutes, and particularly preferably 10 to 13 minutes.

(Second aspect)
The present invention relates to a method for producing roasted coffee beans by a roasting machine, which comprises the following steps (A) to (C).
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 70.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate <100.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate ≤ 160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 17.0 ≤ average temperature rise / raw bean input rate ≤ 20.0;
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
How to make roasted coffee beans, including.
Here, in the second aspect, the requirement (i) is more preferably 70.0 ≦ (raw bean input temperature − midpoint temperature) / raw bean input rate ≦ 90.0. In the second aspect, the requirement (ii) is more preferably 135 ≦ midpoint temperature / raw bean input rate ≦ 155. In the second aspect, the requirement (iii) is more preferably 17.0 ≦ average temperature rise temperature / raw bean input rate ≦ 18.0.
In the second aspect, by achieving the requirements (i) to (iii) in this combination, excellent roasted coffee beans having a good balance of sourness, bitterness, umami, and saltiness can be obtained.

In the second aspect, the raw bean input temperature is preferably set to, for example, 140 to 220 ° C, particularly preferably 150 to 210 ° C.
In the second aspect, the midpoint temperature is preferably set to, for example, 80 to 120 ° C, more preferably 90 to 110 ° C.
In the second aspect, it is preferable to heat the beans for 0.5 to 2 minutes, and more preferably 1 to 2 minutes from the time when the raw beans are added to the time of the midpoint.
In the second aspect, the raw bean input rate is preferably set to, for example, 50 to 100%, and particularly preferably 60 to 90%.
In the second aspect, the temperature at one goby is preferably, for example, 180 to 210 ° C, particularly preferably 190 to 200 ° C.
In the second aspect, the average temperature rise per minute from the midpoint to 1 goby is preferably 9 to 15 ° C, particularly preferably 10 to 12 ° C.
In the second aspect, it is preferable to heat for 6 to 10 minutes, for example, from the midpoint to 1 goby, and it is particularly preferable to heat for 6 to 9 minutes.
In the second aspect, after one goby, the temperature inside the roasting machine reaches between 210 ° C. and 215 ° C. while adding heat so that the average temperature rise per minute from the midpoint to the time of one goby. The roasting is finished at that point.
In the second aspect, the roasting is completed at a color tone corresponding to light roasting to medium roasting, specifically, for example, a color tone in which the Agtron value of uncrushed beans is 60 to 90.
In the second aspect, the period from the time when the raw beans are added to the time when the roasting is completed is preferably, for example, 8 to 15 minutes, and particularly preferably 10 to 13 minutes.

(Roasted coffee beans and coffee extract)
A coffee extract, so-called coffee, can be obtained by crushing the produced roasted coffee beans with a crusher to an appropriate particle size and extracting the coffee beans by a conventional method.
Further, the roasted coffee beans obtained by the production method of the present invention are crushed into medium-fine grinds, and specifically, the dial 3.5 is adjusted with a crusher (manufactured by Marco Nick, trade name "Gatemara"). The coffee extract obtained by supplying 550 ml of hot water at 95 ° C. to 30 g of crushed beans using a HARIO SMART7 and V60 dripper is used as a taste sensor (for example, taste recognition device SA402B, Intelligent Co., Ltd.). It is preferable that the numerical values of sourness, bitterness, miscellaneous taste, and taste obtained by analysis by (sensor technology) satisfy the following equation.
Formula: Y = 9.093-1.591A-1.51B-4.888C + 1.579D> 5
(In the formula, A indicates the value of sourness, B indicates the value of bitterness and miscellaneous taste, C indicates the value of umami, and D indicates the value of saltiness.)
The above formula is a relational formula obtained by multiple regression analysis of the analysis values of the coffee extract by the taste sensor, and the roasted coffee beans satisfying this formula are roasted coffee beans produced by a general method. Compared with coffee beans, it has excellent flavor characteristics with a good balance of sourness, bitterness, miscellaneous taste, taste, and saltiness.
The present invention also relates to roasted coffee beans obtained by the production method according to the present invention. Since it is not practical to directly specify the roasted coffee beans according to the present invention by their structure or characteristics other than the above-mentioned taste and color tone, they are also specified by the manufacturing process.
The present invention also relates to a coffee extract (so-called coffee) obtained by extracting the roasted coffee beans of the present invention. The coffee extract of the present invention has a strong taste, a strong body, a strong aftertaste, a strong aroma, a strong acidity, a strong bitterness, and a strong sweetness in a state without additives. A well-balanced taste can be provided when the sensory evaluation is performed from the viewpoint of the strength of the complex taste and the strength of the complex taste.
Further, the coffee of the present invention may be added with one or more kinds of antioxidants, pH adjusters, acidulants, flavor components, milks and the like, which can be used for coffee beverages generally distributed. It may also be black coffee. In addition, various nutritional components, extracts, colorants, diluents and other food additives can be added as long as the object of the present invention is not impaired.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples, and may be appropriately modified without departing from the scope of the present invention.

[Examples 1 to 6]
Using a roasting machine (Fuji Coffee Co., Ltd., Discovery), under the conditions shown in Table 1, the amount of raw beans (raw bean input rate), raw bean input temperature, calorific value in the roasting machine, and at the end of roasting The temperature inside the roasting machine was adjusted, and green coffee beans (Arabica from Brazil) were roasted.
[Comparative Examples 1 to 6]
Using a roasting machine (Fuji Coffee Co., Ltd., Discovery), under the conditions shown in Table 1, the amount of raw beans (raw bean input rate), raw bean input temperature, calorific value in the roasting machine, and at the end of roasting The temperature inside the roasting machine was adjusted, and green coffee beans (Arabica from Brazil) were roasted.
The color tone of each roasted coffee bean obtained in Comparative Examples 1 to 6 was visually equivalent to the color tone of each roasted coffee bean obtained in Examples 1 to 6.

[sensory evaluation]
The roasted coffee beans obtained in Examples 1 to 6 were crushed with a crusher (manufactured by Marco Nick, Guatemala) in accordance with dial 3.5. Using HARIO's SMART7 and V60 dripper, a coffee extract was prepared by supplying 550 ml of hot water at 95 ° C. to 30 g of crushed beans.
Similarly, a coffee extract was prepared from the roasted coffee beans obtained in Comparative Examples 1 to 6.
The flavor of each coffee extract obtained was sensory evaluated by 10 specialized panelists. The evaluation items are the strength of the first taste, the strength of the body, the strength of the aftertaste, the strength of the aroma, the strength of the acidity, the strength of the bitterness, the strength of the sweetness, the strength of the complex taste, and the balance. Each of them was evaluated as good (1 weak ⇔ 10 strong for the strength item, 1 bad ⇔ 10 good for the good item). The results are shown in Table 2. It is clear from the standard deviation of the evaluation items of good balance that there is no variation in the evaluation among the specialized panelists.
From the results in Table 2, it was confirmed that the evaluation of the coffee extract of the roasted coffee beans obtained in Examples 1 to 6 was generally good, and the taste balance was particularly good.

[Analysis by taste sensor]
The roasted coffee beans obtained in Examples 1 to 6 were crushed with a crusher (manufactured by Marco Nick, Guatemala) according to the particle size dial 3.5. Using HARIO's SMART7 and V60 dripper, a coffee extract was prepared by supplying 550 ml of hot water at 95 ° C. to 30 g of crushed beans.
Similarly, a coffee extract was prepared from the roasted coffee beans obtained in Comparative Examples 1 to 6.
Each of the obtained coffee extracts was analyzed using a taste sensor. The evaluation items were sourness, bitterness and miscellaneous taste, astringency stimulation, umami, saltiness, bitterness, astringency, and umami richness.
For analysis by the taste sensor, various sensors (AAE, CT0, CA0, C00, AE1) are used for the taste sensor (taste recognition device SA402B, Intelligent Sensor Technology Co., Ltd.), and sourness, bitterness, miscellaneous taste, astringent stimulus, and umami taste according to the manual. , Saltiness, bitterness, astringency, and umami richness were measured. At this time, Wanda Gold Black (manufactured by Asahi Soft Drinks Co., Ltd.) was used as a reference sample used for the correction treatment. The results are shown in Table 3. Here, in this analysis, it was considered that the sourness of the taste sensor was sourness, the bitterness and miscellaneous taste was body feeling, the umami was complex taste, the lower the bitterness was, the cleaner the flavor, and the umami richness contributed to the aftertaste. In light of the fact that the goodness of flavor is determined according to the good balance of these tastes, the results in Table 3 suggest that the examples have a better balance of taste than the comparative examples.
In addition, from the results in Table 3, the extract of roasted coffee beans obtained in this example is
Formula: Y = 9.093-1.591A-1.51B-4.888C + 1.579D> 5
(In the formula, A indicates the value of sourness, B indicates the value of bitterness and miscellaneous taste, C indicates the value of umami, and D indicates the value of saltiness).

Claims (5)

A method of manufacturing roasted coffee beans using a roasting machine.
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 100.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate ≤ 130.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate <160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 13.0 ≤ average temperature rise / raw bean input rate <17.0; and
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
How to make roasted coffee beans, including. A method of manufacturing roasted coffee beans using a roasting machine.
(A) From the time of adding raw beans to the roasting machine to the midpoint, the temperature of adding raw beans, the rate of adding raw beans, and the amount of heat in the roasting machine so as to satisfy the following (i) and (ii). The process of adjusting and heating green coffee beans:
(I) 70.0 ≤ (raw bean input temperature-midpoint temperature) / raw bean input rate <100.0
(Ii) 110 ≤ midpoint temperature / raw bean input rate ≤ 160;
(B) From midpoint to 1 goby, the step of heating green coffee beans by adjusting the amount of heat in the roasting machine so as to satisfy the following (iii):
(Iii) 17.0 ≤ average temperature rise / raw bean input rate ≤ 20.0;
(C) A step of continuing heating with the same amount of heat as in step (B) and ending roasting when the temperature inside the roasting machine reaches between 210 ° C and 215 ° C.
How to make roasted coffee beans, including. Roasted coffee beans obtained by crushing roasted coffee beans into medium-fine grinds and dripping 30 g of crushed beans with 550 ml of water at 95 ° C., and the analysis value by the taste sensor in the coffee extract obtained satisfying the following formula.
Formula: Y = 9.093-1.591A-1.51B-4.888C + 1.579D> 5
(In the formula, A indicates the value of sourness, B indicates the value of bitterness and miscellaneous taste, C indicates the value of umami, and D indicates the value of saltiness.) Roasted coffee beans obtained by the production method according to claim 1 or 2. A coffee extract extracted from the roasted coffee beans according to claim 3 or 4.