JP4967070B1 - Coffee beans manufacturing method - Google Patents

Abstract

The present invention provides a method for producing coffee beans that can be sufficiently washed and obtain a coffee excellent in taste and flavor.
A method for producing coffee beans according to the present invention comprises a step of roasting green beans to produce coffee beans, a step of washing the green beans with alkaline electrolyzed water, and ripening the green beans. And aging the roasted beans after the roasting, and the aging of the raw beans and roasted beans is performed by irradiating and storing far-infrared rays in a container. Features.
[Selection figure] None

Description

  The present invention relates to a method for producing coffee beans.

  Coffee is obtained by roasting green beans refined from a coffee tree, further pulverizing, and then extracting from the pulverized product.

  Here, it is known that the final coffee taste and flavor are affected depending on the time from the purification of green beans from coffee beans to the roasting. Specifically, green beans are classified as new crop, current crop, first crop, old crop, etc., according to the elapsed time after harvesting.

  In addition, roasted beans are generally stored for a certain period because the taste is not stable when extracted immediately after roasting.

  Thus, aging raw beans and roasted beans has been known for some time, and several proposals have been made regarding this aging process.

  For example, regarding the ripening of green beans, a technique for shortening the ripening period of green beans by performing dielectric induction treatment on the green beans has been proposed (see Patent Document 1).

  In addition, a method is known in which roasted beans are subjected to a aging treatment at a temperature lower than the roasting temperature under a temperature condition of 40 to 150 ° C. (see Patent Document 2). This method is for suppressing the production of hydrogen peroxide in the body after drinking coffee.

  By the way, it is also known in the art to wash green beans. For example, a green bean washing technique is known in which green beans are washed with stirring and then immediately subjected to centrifugal dehydration and drying (see Patent Document 3). ) According to this technology, dirt can be easily and sufficiently removed, stable quality can be secured without being affected by contaminants, and the original flavor of the coffee is not impaired. It is said that there is an effect that bitterness etc. stands out.

JP-A-8-70773 JP 2008-48728 A JP 2000-333609 A

  However, the techniques of Patent Documents 1 and 2 are intended to shorten the aging time and suppress the production of hydrogen peroxide, and are not intended to improve the taste and flavor. At present, it has not yet been clarified what aging conditions should be adopted to improve the flavor.

  In addition, the water washing in the technique of Patent Document 3 is unlikely to exhibit a sufficient washing effect.

  Accordingly, an object of the present invention is to provide a method for producing coffee beans that can be sufficiently washed and obtain coffee having excellent taste and flavor.

  The present inventor has intensively studied to solve the above-mentioned problems, and the washing of green beans is not performed by simply washing with water, but by using alkaline electrolyzed water, and ripening is performed by using raw beans and roasted beans. For each of the above, by carrying out storage by irradiating far-infrared rays in a container, a particularly excellent cleaning effect can be obtained by the chemical action of alkaline electrolyzed water, and this cleaning step and twice It was found that by including this aging step, a coffee bean that is fragrant and free from savory taste and from which mellow coffee can be extracted is obtained, and the present invention has been completed.

That is, the method for producing coffee beans according to the present invention includes a step of roasting green beans to produce coffee beans, a step of washing the green beans with alkaline electrolyzed water, and a step of aging the green beans. Aging the roasted beans after the roasting, and aging the raw beans and roasted beans is performed by irradiating far infrared rays in a container and storing for 24 to 72 hours . It is characterized by that.

  According to the method for producing coffee beans of the present invention, since green beans are washed with alkaline electrolyzed water, harmful components adhering to green beans such as agricultural chemicals can be washed away by chemical cleaning action of alkaline electrolyzed water. In addition to improving the safety of the coffee beans, by including this washing step and two aging steps, it is possible to obtain a coffee bean that is fragrant, has no miscellaneous taste, and can extract mellow coffee.

  When the pH of the alkaline electrolyzed water is 8 to 12, a higher cleaning effect can be obtained.

  Irradiation of far infrared rays in the container is preferably performed by using a container in which a far infrared ray emitting material is kneaded and / or by disposing a far infrared ray generator in the container. In particular, the ripening degree can be further increased in a short time by using a container in which a far-infrared emitting material is kneaded and disposing a far-infrared generator in the container.

  Hereinafter, preferred embodiments of the method for producing coffee beans according to the present invention will be described in detail. However, the scope of the present invention is not limited to these descriptions, and the spirit of the present invention is impaired except for the following examples. Changes can be made as appropriate without departing from the scope.

[Refining raw beans as raw material]
Green beans are obtained by harvesting the fruit from the coffee tree and purifying it.

  Three types of coffee tree are known as arabica, robusta, and reberica, but any of them may be used.

  The brand is not particularly limited, and may be any of Blue Mountain, Kona, Kilimanjaro, Mocha, Guatemala, Brazil, Colombia, Mandelin, Toraja, Java Coffee, Kenya, Salvador, Costa Rica, Papua New Guinea, Cuba, and the like.

  The raw beans can be refined by spreading the harvested fruits flat in a drying field, drying them in the sun, mechanically removing the completely dried pulp, and mechanically removing the hulls and pulp, then the aquarium. There is a wet method in which the seeds are fermented by soaking for 1 to 2 days, and either may be adopted.

  Thus, it does not specifically limit as a green bean applied to this invention, A conventionally well-known thing can be used.

[Cleaning of green beans]
The method for producing coffee beans of the present invention includes a step of washing green beans with alkaline electrolyzed water.

  Here, the alkaline electrolyzed water is an alkaline electrolyzed water generated on the cathode side by electrolyzing an aqueous solution containing an electrolyte in an electrolytic cell including an anode plate and a cathode plate provided via an ion-permeable diaphragm. That is.

  The alkaline electrolyzed water used for washing is preferably pH 8-12, particularly preferably pH 11.

  Although it does not necessarily limit as temperature of the alkaline electrolyzed water used for washing | cleaning, For example, it is preferable that it is 8-30 degreeC, and it is more preferable that it is 16-25 degreeC.

  Although it does not necessarily limit as a washing | cleaning method, For example, it can carry out by immersing a green bean in alkaline electrolyzed water, wash | cleaning for a certain period with alkaline electrolyzed water, and removing alkaline electrolyzed water. The washing at this time may be hand washing or may be washing by mechanical force such as a stirrer, and is not particularly limited.

  Although it does not specifically limit as time to perform such washing | cleaning, For example, it is preferable that it is 15 second-3 minutes, and it is more preferable that it is 40 second-2 minutes. If the cleaning time is too short, a sufficient cleaning effect may not be obtained. If the cleaning time is too long, the green beans may absorb water, leading to a decrease in quality.

  The cleaning may be performed in two or more times. In this case, it is preferable to wash with strong alkaline water (for example, pH 11) first and then with weak alkaline water (for example, pH 8) because a high cleaning effect can be obtained.

  By washing raw beans with alkaline electrolyzed water, not only the remaining skin, flesh, parchment, silver skin, etc. that were not removed during purification, but also harmful components such as agricultural chemicals can be removed. , Safety as food and drink is improved. In addition, the removal of unnecessary components is presumed to contribute to removing the miscellaneous taste of coffee, and in combination with the effect of the aging process described later, the coffee taste and flavor are improved. Realized.

[Dry beans]
By the above washing process, the green beans absorb some water and increase the water content, but if the water content of the green beans is too much, it may cause a decrease in taste and flavor and it is difficult to store the green beans. Therefore, after performing the above-described cleaning process, it is usually subjected to a drying process.

  Drying is preferably performed indoors in consideration of hygienic conditions. The indoor temperature is preferably 18 to 35 ° C., for example, and the indoor humidity is preferably 50 to 80%, for example.

  Moreover, as a drying method, it is preferable to carry out under conditions equivalent to sun-drying, for example, a method of illuminating sunlight on a green bean by indoor lighting from a window glass or the like, and as a drying time, for example, 8-36 hours are preferred.

[Ripening of green beans]
The method for producing coffee beans of the present invention includes a step of aging green beans.

  Aging of green beans is performed by irradiating far infrared rays in a container and storing them.

  Examples of the irradiation of far infrared rays in the container include a method using a container in which a far infrared radiation substance is kneaded and a method of disposing a far infrared ray generator in the container. It is particularly preferable to use these combinations, that is, to use a container in which a far-infrared emitting material is kneaded, and to dispose a far-infrared ray generator in the container, and thereby it is possible to further increase the ripening degree in a short time. .

  In the case of using a container in which a far-infrared emitting material is kneaded, examples of the far-infrared emitting material include ceramics and germanium.

  Moreover, in the case of the method of arrange | positioning a far-infrared generator in a container, as this far-infrared generator, "QL-PCT" by Wellness 21 company etc. are mentioned, for example.

  Although the temperature in a container is not necessarily limited, For example, 20-45 degreeC is preferable, 28-38 degreeC is more preferable, and 30-35 degreeC is especially preferable.

  Although the humidity in a container is not necessarily limited, For example, 50 to 70% is preferable, 55 to 65% is more preferable, and 58 to 60% is especially preferable.

  The aging time is not particularly limited, but is preferably, for example, 24 to 72 hours, more preferably 40 to 50 hours, and particularly preferably 45 to 48 hours.

[Roasting]
Raw beans become roasted beans when roasted.

  As the roasting method, a conventionally known method can be employed, for example, direct fire roasting, hot air roasting, far infrared roasting, microwave roasting, superheated steam roasting, semi-direct fire roasting, charcoal roasting. Roasting and ceramic roasting are known.

  The roasting temperature is not particularly limited, and is preferably 100 to 300 ° C, more preferably 150 to 250 ° C, and particularly preferably 180 to 220 ° C.

  The roasting time is not particularly limited, and is preferably about 1 to 40 minutes, more preferably 2 to 30 minutes, and particularly preferably 8 to 13 minutes.

  The degree of roasting is called roasting degree, and it is classified into 8 levels of light, cinnamon, medium, high, city, full city, french and italian in order of increasing roasting degree. But it ’s okay.

[Aging of roasted beans]
The method for producing coffee beans of the present invention includes a step of aging roasted beans.

  The ripening of the roasted beans can be basically performed in the same manner as the above-described ripening process of raw beans. The types of preferred far-infrared emitting materials and far-infrared generators, preferred temperature and humidity in the container, and preferred aging time are also common to the ripening process of green beans.

[Crushing roasted beans]
The roasted beans are usually pulverized into granules or powders before being extracted.

  Although grinding | pulverization is distinguished from fine grinding, medium grinding, rough grinding etc. according to the grade, this invention is not limited to any of them.

  The pulverization is generally performed by a coffee mill, a mortar, a stone mortar or the like.

[Application to food and drink]
The coffee bean production method of the present invention is preferably carried out according to the embodiment as described above, and the obtained coffee beans can be applied to food and drink in the same manner as conventional coffee beans.

  For example, in addition to pure coffee such as regular coffee, instant coffee, canned coffee, etc., it can also be applied as kahlua, Japanese sweets such as Uiro, baked goods such as biscuits, bread and cakes, Western confectionery such as gum and chocolate, coffee It can also be applied to flavored and seasoned foods such as chilled desserts such as jelly, soft drinks such as coffee milk, and milk beverages.

  Hereinafter, although an Example is shown about the manufacturing method of the coffee bean concerning this invention, this invention is not limited to these Examples.

〔Example〕
The raw beans of Brazilian Arabica were used as raw beans.

  The green beans were immersed in strong alkaline water at 25 ° C., and the green beans were hand-washed in strong alkaline water for 1 minute, and then the strong alkaline water was discarded. Next, after the green beans were washed by hand washing with weak alkaline water for 1 minute in the same manner, the weak alkaline water was discarded.

  Here, as strong alkaline water, alkaline reduced water having a pH of 11 was prepared using “Levelac” (manufactured by Energic) and used. As weak alkaline water, alkaline reduced water having a pH of 8 was prepared using the same apparatus “Levelac” and used.

  After washing, it was dried for 24 hours under irradiation of sunlight in a room with a temperature of 28 ° C. and a humidity of 60%.

  Next, the green beans after washing are placed in a basket in which germanium is kneaded, and “QL-PCT” (manufactured by Wellness 21) is placed as a far-infrared ray generator in the basket, and the far-infrared rays by these are placed. The beans were aged for 2 days under irradiation.

  After aging, roasting was performed at 200 ° C. for 10 minutes.

  The roasted beans obtained by roasting are placed in a basket kneaded with germanium, and “QL-PCT” (manufactured by Wellness 21) is placed as a far-infrared ray generator in the basket. It was stored for 2 days under infrared irradiation, and the roasted beans were aged to obtain the desired coffee beans.

[Comparative Example 1]
The green beans were roasted as they were under the same conditions as in the examples without washing, and coffee beans were produced without aging.

[Comparative Example 2]
In the washing step, coffee beans were produced in the same manner as in Example except that tap water was used instead of alkaline electrolyzed water and the aging step was omitted.

[Comparative Example 3]
Coffee beans were produced in the same manner as in the Examples except that the ripening process for green beans and the aging process for roasted beans were not performed.

[Comparative Example 4]
Coffee beans were produced in the same manner as in the Examples except that the ripening process of green beans was not performed.

[Performance evaluation test]
Each coffee bean obtained in Examples and Comparative Examples was crushed with a coffee mill, and coffee was extracted from each coffee bean by a paper drip method.

  Each coffee was subjected to a sensory test with a panel of five people, and the flavor, miscellaneous taste, and mellowness were evaluated in five stages, and the average was calculated. As for the flavor, the better the fragrance, the less pungent taste, the milder the taste, the higher the score.

  The results are shown in the table below.

  From the said result, according to the manufacturing method of this invention, it turned out that it is fragrant, there is no miscellaneous taste, and a mellow coffee can be obtained.

  INDUSTRIAL APPLICABILITY The present invention can be suitably used as a method for producing coffee beans that are sufficiently washed, have high safety, and obtain coffee excellent in taste and flavor.

Claims (3)

In the method for producing coffee beans by roasting green beans, the step of washing the green beans with alkaline electrolyzed water, the step of aging the green beans, and aging the roasted beans after the roasting And ripening the green beans and roasted beans by irradiating far-infrared rays in a container and storing them for 24 to 72 hours .   The method for producing coffee beans according to claim 1, wherein the alkaline electrolyzed water has a pH of 8-12.   Irradiation of far infrared rays in the container is performed by using a container in which a far infrared radiation substance is kneaded and / or by disposing a far infrared ray generator in the container. The manufacturing method of coffee beans of description.