JP4726008B2 - コーヒー豆の焙煎方法 - Google Patents
コーヒー豆の焙煎方法 Download PDFInfo
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- JP4726008B2 JP4726008B2 JP2006244407A JP2006244407A JP4726008B2 JP 4726008 B2 JP4726008 B2 JP 4726008B2 JP 2006244407 A JP2006244407 A JP 2006244407A JP 2006244407 A JP2006244407 A JP 2006244407A JP 4726008 B2 JP4726008 B2 JP 4726008B2
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- Prior art keywords
- water
- roasting
- coffee beans
- beans
- coffee
- Prior art date
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- 241000533293 Sesbania emerus Species 0.000 title claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 238000000034 method Methods 0.000 claims description 11
- 238000005507 spraying Methods 0.000 claims description 7
- 230000003247 decreasing effect Effects 0.000 claims description 2
- 244000013123 dwarf bean Species 0.000 description 17
- 235000021331 green beans Nutrition 0.000 description 17
- 235000013353 coffee beverage Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 9
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 8
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 4
- 229960001948 caffeine Drugs 0.000 description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- CWVRJTMFETXNAD-GMZLATJGSA-N 5-Caffeoyl quinic acid Natural products O[C@H]1C[C@](O)(C[C@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-GMZLATJGSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000001368 chlorogenic acid Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- -1 saccharide amino acids Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
この生豆への水分の添加は、別の容器や撹拌機中に投入した乾燥コーヒー生豆に水を添加することによって行ってもよいが、焙煎機に乾燥コーヒー生豆を投入した状態で行うことが好ましい。すなわち、所定量の水を散布又は噴霧するためのノズルを設置した焙煎機内に所定量のコーヒー生豆を投入した後、コーヒー生豆を適度に撹拌しながらコーヒー生豆に対して所定割合の水分をノズルから添加し、生豆の表面全体に均一に水を付着させた状態としてから焙煎機内に熱風や過熱蒸気等を供給してコーヒー生豆の焙煎を行うことが好ましい。
まず、3kgの乾燥コーヒー生豆に、市販の霧吹きを使用して異なる水量を添加し、同じ条件で焙煎を行った。焙煎後の豆表面の明度(L値)を測定し、また、焙煎後の5−CQA(クロロゲン酸)、トリゴネリン及びカフェインの含有量をそれぞれ測定した。なお、コーヒー豆にはブラジル種#4/5を使用し、焙煎は430℃の熱風を6分間供給することで行った。測定結果を以下に示す。
これらの焙煎コーヒー豆を使用して同一条件で抽出したコーヒーを試飲した官能試験の結果、水分添加量が生豆に対して10%以下のものは、他のものに比べて口当たりが軽く、柔らかい味わいとなっていることがわかった。
なお、生豆に対する水分添加率が10%を超えると、水分量が多くなりすぎて焙煎に長時間を要することがあり、好ましくない。
乾燥コーヒー生豆として、ブラジル種#4/5、メキシコ種HG及びコスタリカ種HBを使用し、250kgの焙煎能力を有する焙煎機を使用し、乾燥コーヒー生豆250kgに対して3リットルの水(添加量1.2%)を添加して焙煎を行った。焙煎機には、水配管からバルブ、水量計、流量センサ、電磁弁を介してスプレーノズルを設置し、バルブを開いた状態で電磁弁を所定時間開放することによって所定量の水を機内に散布できるようにした。また、250kgの乾燥コーヒー生豆の投入が完了してから5秒後に電磁弁が開いてノズルから所定量の水(本実施例では3リットル)を噴霧し、噴霧終了後(電磁弁が閉じた後)に直ちに焙煎を開始するように設定した。焙煎条件は中煎り焙煎とし、各コーヒー豆における一般的な条件と同じ条件とした。なお、比較として、ブラジル種#4/5に水を添加せずに同じ条件で焙煎を行った。以下に焙煎時のデータを表3に示す。
Claims (3)
- 未焙煎の乾燥コーヒー生豆に対して1〜10重量%の水分を噴霧又は散水により添加した後、焙煎を行うことを特徴とするコーヒー豆の焙煎方法。
- 前記水分の添加は、焙煎の直前に行うことを特徴とする請求項1記載のコーヒー豆の焙煎方法。
- 前記水分の添加量を前記乾燥コーヒー生豆の水分含有量に応じて増減することを特徴とする請求項1又は2記載のコーヒー豆の焙煎方法。
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JP2006244407A JP4726008B2 (ja) | 2006-09-08 | 2006-09-08 | コーヒー豆の焙煎方法 |
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JP2006244407A JP4726008B2 (ja) | 2006-09-08 | 2006-09-08 | コーヒー豆の焙煎方法 |
Publications (2)
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JP2008061603A JP2008061603A (ja) | 2008-03-21 |
JP4726008B2 true JP4726008B2 (ja) | 2011-07-20 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5792875B1 (ja) * | 2014-07-24 | 2015-10-14 | ユーシーシー上島珈琲株式会社 | 焙煎装置 |
KR101689800B1 (ko) * | 2016-05-16 | 2016-12-27 | 유연혁 | 발아 발효 커피 원두 제조 방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6259146B1 (ja) * | 2017-05-15 | 2018-01-10 | 株式会社クレアル・ジャパン | 機能性食品の製造方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52105258A (en) * | 1976-02-25 | 1977-09-03 | Yasuio Goda | Processing method of coffee bean |
JPH06303906A (ja) * | 1993-04-16 | 1994-11-01 | Takahisa Nakabayashi | 半煎コーヒー豆、その製造方法及びコーヒー豆の包装材 |
JP2003009767A (ja) * | 2001-07-03 | 2003-01-14 | Ucc Ueshima Coffee Co Ltd | コーヒー生豆の風味改善方法 |
JP2004041170A (ja) * | 2002-05-17 | 2004-02-12 | Maruyasu Industries Co Ltd | 食品素材の焙煎方法 |
-
2006
- 2006-09-08 JP JP2006244407A patent/JP4726008B2/ja active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS52105258A (en) * | 1976-02-25 | 1977-09-03 | Yasuio Goda | Processing method of coffee bean |
JPH06303906A (ja) * | 1993-04-16 | 1994-11-01 | Takahisa Nakabayashi | 半煎コーヒー豆、その製造方法及びコーヒー豆の包装材 |
JP2003009767A (ja) * | 2001-07-03 | 2003-01-14 | Ucc Ueshima Coffee Co Ltd | コーヒー生豆の風味改善方法 |
JP2004041170A (ja) * | 2002-05-17 | 2004-02-12 | Maruyasu Industries Co Ltd | 食品素材の焙煎方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5792875B1 (ja) * | 2014-07-24 | 2015-10-14 | ユーシーシー上島珈琲株式会社 | 焙煎装置 |
KR101689800B1 (ko) * | 2016-05-16 | 2016-12-27 | 유연혁 | 발아 발효 커피 원두 제조 방법 |
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JP2008061603A (ja) | 2008-03-21 |
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