JP6442655B1 - Pre-treatment method for green beans and method for producing roasted coffee beans - Google Patents

Abstract

The present invention provides a method for improving the flavor of persimmon without requiring a large-scale device. [Solution] By performing a pretreatment step of impregnating green beans with water, and then freezing the green beans impregnated with water, the extremely robust cell walls of green beans are destroyed. The component movement in the roasting process proceeds smoothly inside the coffee beans, and the coffee beans with good flavor and little flavor deterioration during storage are obtained. [Selection] Figure 1

Description

  The present invention relates to a pre-treatment method for green beans and a method for producing roasted rice cake.

In general, roasted coffee beans are roasted coffee beans that have been roasted (roasted), and the raw coffee beans are roasted to produce a cocoon-flavoring ingredient peculiar to coffee. The roasted coffee beans are crushed and extracted with hot water or the like to obtain a coffee drink containing the coffee flavor component.
The cell walls of coconut beans are unusually thick compared to ordinary plants, and have a characteristic that they are very robust because they contain a large amount of hemicellulose components. (Non-patent document 1) Although the feature is related to the generation of flavor unique to rice cake, on the other hand, in the roasting process, the thick and robust cell wall inhibits the movement of the components in the cell wall, and the roasting process does not proceed smoothly. There was a problem that the event was refusing to get the excellent flavor of strawberry drinks.
A method for improving the flavor of roasted coffee beans by impregnating the raw coffee beans with water has been intensively studied. (Patent Documents 1 and 2) However, simply impregnating with water does not sufficiently destroy the tough cell walls of green beans, so the improvement of the flavor of green beans after roasting is satisfactory. Absent.
Moreover, it is trying to improve the flavor by reducing the green beans to 0 ° C. or less (Patent Document 3), and trying to improve the flavor by freeze-drying the green beans with a moisture content of less than 9% by weight ( Patent Document 4) does not disclose that all the green beans are impregnated with moisture to some extent and then freezes, and the improvement of the flavor of the green beans after roasting is not satisfactory.

Patent 4726008 Patent 3022885 Japanese Patent Laid-Open No. 7-313060 JP, 2006-106605, A

Yukihiro Nabe “Where is the science of coffee“ taste ”born” Kodansha 2016

  An object of the present invention is to provide a method for improving the flavor of persimmon without requiring a large-scale apparatus.

  As a result of intensive studies to achieve the above object, the inventors of the present invention have made a raw bean pretreatment in which green beans are impregnated with water and then the green beans soaked with water are frozen. Surprisingly, by performing the process, it was found that roasted beans with excellent flavor and slow flavor deterioration rate were obtained, leading to the present invention.

  According to the present invention, the extremely robust cell walls of the green beans are destroyed by increasing the volume of the water impregnated in the green beans by freezing. By using this pretreated raw green beans, the roasting reaction during roasting and the movement of components caused by the reaction proceed smoothly inside the coffee beans, the flavor is good and the flavor deterioration during storage is small Can be obtained.

These are the flowcharts of the soybean meal processing method of this Embodiment.

  Hereinafter, the pre-treatment method for green beans according to the embodiment, the coffee beans roasted from the pre-processed coffee beans, and the coffee beverage produced using the coffee beans will be described in detail.

First, a water impregnation process is performed. In this process, green beans are impregnated with moisture. Originally, raw beans are exported from producer countries to consumer countries after drying until the moisture content is 12% or less in order to prevent mold generation during storage. (Non-Patent Document 1). As described above, originally imported green beans have about 12% or less of moisture, but here, "moisture impregnation" refers to about 12% or less of moisture originally contained in imported green beans. In addition, it means that water is further added and impregnated.
Next, a freezing process is performed. In this step, the green beans impregnated with moisture are frozen.

  In this embodiment, the pre-processed green beans in which the cell walls of the green beans have been destroyed are obtained by performing a freezing step after the water impregnation step in the pre-process step of green beans in this step.

  In addition, a roasting process is performed. In this step, by applying heat to the pre-processed green beans, the ingredients of the pre-processed green beans are changed to obtain roasted coffee beans. Furthermore, a pulverization extraction process is performed. In this step, the roasted coffee beans are pulverized and the soluble components of the roasted coffee beans are extracted using hot water or the like to obtain a coffee drink.

  The conditions for the water impregnation step and the freezing step are as follows.

  In the moisture impregnation step, the method of impregnating the green beans with water is arbitrary, and any method such as a method of spraying water on the green beans in a spray form or a method of adding water while stirring the green beans is possible. good.

In the moisture impregnation step, the weight of moisture impregnated in the green beans is arbitrary, but the amount of added water is preferably 0.01 kg or more and 1.0 kg or less with respect to 1.0 kg of green beans. Furthermore, 0.1 kg or more and 1.0 kg or less are more preferable.
If it is less than 0.01 kg, it is difficult to produce crystals in the freezing process. If it is 0.01 kg or more, crystals are likely to be formed in the freezing step. If the amount is 0.1 kg or more, crystals are easily generated in the freezing step. Below 1.0 kg, the time required for water impregnation is short. If it exceeds 1.0 kg, it takes a long time to impregnate with water.

  The temperature of the water impregnation step is arbitrary, but is preferably 100 ° C. or lower and 0 ° C. or higher. Furthermore, 40 degrees C or less and 0 degrees C or more are more preferable. When the temperature exceeds 100 ° C., it is difficult to handle moisture and the productivity is relatively poor. Below 100 ° C., the handling of moisture is easy and the productivity is relatively excellent. Below 40 ° C., the green beans are most excellent with little thermal degradation. Above 0 ° C, the water impregnation does not take time and is most excellent. If it is less than 0 ° C., it takes a long time to impregnate the water and the productivity is relatively poor.

  In the moisture impregnation step, any substance that can be dissolved or mixed in water can be added to the moisture impregnated in the green beans. Any substance that can be added to alcoholic beverages, fruit juices, sugars, salts, acidulants, and other ordinary foods that are soluble or miscible with water can be added. Specifically, brandy, sake, lemon juice, strawberry juice, sucrose, glucose, salt, phosphate, citric acid, acetic acid and the like can be added. Two or more kinds of substances may be added.

  In the freezing step, the method of freezing the green beans impregnated with water is arbitrary, and may be frozen in a freezer, low-temperature air, low-temperature gas, an outdoor room below freezing point, etc. while standing or stirring.

  In the freezing step, the rate of reducing the temperature of the green beans impregnated with moisture is arbitrary, but it is preferable to decrease the temperature at a rate of 1 ° C. or less per minute. At rates exceeding 1 ° C. per minute, crystals may be relatively difficult to grow. Crystals tend to grow at a rate of 1 ° C. or less per minute. Crystals are more likely to grow at a rate of 0.5 ° C. or less per minute. In addition, the temperature of the green beans impregnated with moisture can be measured using, for example, an infrared radiation thermometer.

  In the freezing step, the minimum temperature of the green beans impregnated with moisture is arbitrary, but is preferably 0 ° C. or lower and −25 ° C. or higher. At 0 ° C. or lower and −10 ° C. or higher, crystals tend to grow. At 0 ° C. or lower and −25 ° C. or higher, a household or commercial freezer can be used. Below -25 ° C, alcohol dry ice, liquid nitrogen, ultra-low temperature freezer, etc. are required.

  In the freezing step, the time for performing the freezing step is arbitrary, but is preferably 10 minutes or more. If it is less than 10 minutes, an unfrozen portion may remain in a part of the green beans. In 10 minutes or more, it is difficult to leave a portion of the green beans that is not frozen. If it is longer than 6 hours, the whole part of the green beans will freeze well.

  It is optional whether or not to defrost the pre-processed green beans after the end of the green beans pre-treatment process and before the roasting process. It may be put into a roasting machine while being frozen, or may be put into a roasting machine after thawing. The method for thawing is arbitrary.

  It is optional whether or not to remove some or all of the water from the pre-processed green beans before the roasting process after the end of the green beans pre-treatment process. It may be put into the roasting machine while being impregnated with water, or may be put into the roasting machine after removing the water. The removal method for removing moisture is arbitrary.

  The kind of cocoon beans used in the present invention is arbitrary, and any cocoon beans generally used for beverages can be used. For example, arabica, canephora, and reberica from the Rubiaceae genus, and the production area, cultivar, and distribution name may be Mocha, Mandelin, Guatemala, Brazil, Kilimanjaro, Colombia, Blue Mountain, etc. .

Next, the present invention will be specifically described with reference to examples and comparative examples. The present invention is not limited to these examples.

Kilimanjaro from Tanzania was used as raw beans. As the raw bean pretreatment process, as shown in Table 1, the green beans were impregnated with water and frozen. The moisture impregnation step was performed by a method of adding moisture of a predetermined koji while stirring green beans. The amount of water added to the green beans was 0.1 kg. The temperature of the water impregnation step was 20 ° C. In the freezing process, the method of freezing the green beans impregnated with water was carried out by a method of standing in a freezer. Moreover, the speed | rate which lowers the temperature of the green bean impregnated with water | moisture content was 0.5 degreeC / min, and the minimum temperature of the green bean was -10 degreeC. The time for performing the freezing step was 6 hours. The roasting process was performed using a Fujiroki Co., Ltd. roasting machine “Fujiroyal R-105”. After preheating the roaster, the temperature was raised to the roaster display temperature of 150 ° C., and then the sample was put into the roaster. The roasting machine was put in and roasted until the temperature displayed on the roaster was 200 degrees. Thereafter, the roasted soybeans were quickly taken out from the roaster and cooled to room temperature by air cooling. In the method of the pulverization extraction process, roasted coffee beans were pulverized using a commercial coffee mill manufactured by Lucky Corporation immediately before extraction, and then extracted with a paper filter using 50 g of pulverized mash. 600 g of a koji drink was obtained and subjected to a sensory test. Sensory evaluation was carried out by a blind test by five general consumers, and the results were indicated by the following symbols.
◎: The product with the best flavor, ○: The product is inferior to ◎ but relatively excellent in flavor, △: The flavor is inferior to ○, and roasted soybeans are ground and extracted on the 3rd and 3rd week after roasting The flavors of the koji beverages obtained in this way were all ◎.

In the raw bean pretreatment process, the raw bean pretreatment process, the roasting process, the pulverization extraction process, and the same method as in Example 1 except that the amount of water added to the green beans is 1.0 kg. A sensory test was performed. The flavor of the koji drink obtained by crushing and extracting the roasted soybeans on the third day and the third week after roasting was ◎.

In the raw bean pretreatment step, the raw bean pretreatment step, the roasting step, the pulverization extraction step, and the same method as in Example 1 except that the amount of water added to the green beans is 0.05 kg A sensory test was performed. On the third day after roasting, the flavor of the koji drink obtained by crushing and extracting roasted koji beans was ◎. The flavor of the koji drink obtained by crushing and extracting the roasted koji beans three weeks after roasting was good.

In the raw bean pretreatment process, the raw bean pretreatment process, the roasting process, and the pulverization extraction process are the same as in Example 1 except that the amount of water added to the green beans is 1.1 kg. And a sensory test was performed. The flavor of the koji drink obtained by crushing and extracting the roasted coffee beans on the third day and the third week after roasting was good.

(Comparative Example 1) In the raw bean pretreatment process, the green bean pretreatment process, the roasting process, the pulverization extraction process and the sensory function were performed in the same manner and under the same conditions as in Example 1 except that the freezing process was not performed. A test was conducted. The flavor of the koji drink obtained by crushing and extracting the roasted coffee beans on the third day and the third week after roasting was Δ.

(Comparative Example 2) In the pre-treatment step for green beans, the amount of water added to the green beans is 1. The raw bean pretreatment process, roasting process pulverization extraction process and sensory test were performed under the same method and the same conditions as in Example 1 except that the freezing process was not performed. The flavor of the koji drink obtained by crushing and extracting the roasted coffee beans on the third day and the third week after roasting was Δ.

(Comparative Example 3) In the same raw bean pretreatment step, the raw bean pretreatment step, roasting step, and pulverization extraction step were performed in the same manner and under the same conditions as in Example 1 except that no moisture was added to the green beans. And a sensory test was performed. On the third day after roasting, the flavor of the koji drink obtained by crushing and extracting roasted koji beans was ○. The flavor of the koji drink obtained by crushing and extracting the roasted koji beans three weeks after roasting was Δ.

(Comparative example 4) The roasting process, the grinding | pulverization extraction process, and the sensory test were done by the same method and the same conditions as Example 1 except not having performed the raw soybean pre-process. On the third day after roasting, the flavor of the koji drink obtained by crushing and extracting roasted koji beans was ○. The flavor of the koji drink obtained by crushing and extracting the roasted koji beans three weeks after roasting was Δ.

The results are shown in Table 1. As is clear from this result, roasted soybeans with improved flavor and reduced flavor deterioration during storage by performing the raw bean pretreatment step of impregnating the raw beans with water and then freezing them. , You can get a coffee drink.

Claims (2)

A method for treating green beans comprising a step of impregnating green beans with water and a step of freezing the green beans impregnated with water, wherein the minimum temperature in the freezing step is 0 ° C. or lower and −25 ° C. or higher. . The method for treating green beans according to claim 1, wherein the time for performing the freezing step in the freezing step is 6 hours or more .

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