JP6442655B1 - Pre-treatment method for green beans and method for producing roasted coffee beans - Google Patents
Pre-treatment method for green beans and method for producing roasted coffee beans Download PDFInfo
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Abstract
【課題】大掛かりな装置を必要とせず、珈琲の香味を改良する方法を提供する。【解決手段】珈琲生豆に水分を含浸させ、次に、水分を含浸させた珈琲生豆を凍結させるという珈琲生豆前処理工程を行うことにより、極めて堅牢な珈琲生豆の細胞壁を破壊し、焙煎工程での成分移動が珈琲豆内部でスムーズに進行し、香味良好で保存時の香味劣化の少ない珈琲豆を得る。【選択図】図1The 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
本発明は、珈琲生豆の前処理方法およ焙煎珈琲の製造方法に関する。 The present invention relates to a pre-treatment method for green beans and a method for producing roasted rice cake.
一般に、珈琲生豆を焙煎処理(ロースト)したものが焙煎珈琲豆であり、珈琲生豆を焙煎処理することによって珈琲特有の珈琲香味成分が生成される。 焙煎珈琲豆を粉砕し熱湯等で抽出することにより、当該珈琲香味成分を含んだ珈琲飲料を得る。
珈琲生豆の細胞壁は、一般の植物に比べ異様に厚く、ヘミセルロース成分を非常に多く含むため、大変堅牢である、と言う特徴を持っている。(非特許文献1)その特徴が珈琲特有の香味の生成にかかわっているが、一方、焙煎工程において厚く堅牢な細胞壁が細胞壁内成分の移動を阻害し、焙煎処がスムーズに進行しづらく、その事象が珈琲飲料の優れた香味を得ることを拒んでいるという問題があった。
珈琲生豆に水分を含浸させることにより焙煎珈琲豆の香味を改良する方法が鋭意検討されている。(特許文献1,2)しかしながら、水分を含浸させるだけでは、珈琲生豆の強靭な細胞壁を破壊することが十分でないために、焙煎後の珈琲豆の香味の改良は満足できる状況にいたっていない。
また、珈琲生豆を0℃以下にすることにより香味の改良を試みている(特許文献3)、珈琲生豆を含水率9重量%未満で凍結乾燥することにより香味の改良を試みている(特許文献4)が、いずれも珈琲生豆に水分をある程度たっぷり含侵させてから凍結することは開示されておらず、焙煎後の珈琲豆の香味の改良は満足できる状況にいたっていない。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.
本発明は、大掛かりな装置を必要とせず、珈琲の香味を改良する方法を提供することを目的とする。 An object of the present invention is to provide a method for improving the flavor of persimmon without requiring a large-scale apparatus.
本発明者らは上記の目的を達成するために鋭意研究を行った結果、珈琲生豆に水分を含浸させ、次に、水分を含浸させた珈琲生豆を凍結させる、という珈琲生豆前処理工程を行うことにより、驚くべきことに、香味の優れた、香味の劣化速度が遅い焙煎豆を得ることを見出し、本発明に至った。 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.
本件の発明によれば、珈琲生豆に含浸させた水の凍結による体積増加により、極めて堅牢な珈琲生豆の細胞壁を破壊する。この前処理済珈琲生豆を用いることにより、焙煎する時の焙炒反応及び反応によって生じる成分の移動が珈琲豆内部でスムーズに進行し、香味が良好で保存時の香味劣化の少ない珈琲豆を得ることが可能となる。 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.
以下、実施形態に係る珈琲生豆の前処理方法及び前記前処理済珈琲生豆を焙煎してなる珈琲豆、及び前記珈琲豆を利用して製造される珈琲飲料について詳細に説明する。 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.
まず、水分含浸工程を行う。この工程では珈琲生豆に水分を含浸させる。本来、珈琲生豆は、保管中のカビ発生を防ぐために水分量が12%以下になるまで乾燥させた後、生産国から消費国に輸出されている。(非特許文献1)。前記の如く本来輸入珈琲生豆には12%以下程度の水分が存在しているが、ここで言う[水分含浸]とは、本来輸入珈琲生豆に含まれている12%以下程度の水分に加えてさらに水分を添加し含浸させることを意味している。
次に、凍結工程を行う。この工程では水分を含浸させた珈琲生豆を凍結させる。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.
本実施形態において、本工程の珈琲生豆の前処理工程に、水分含浸工程後、凍結工程を行うことによって、珈琲生豆の細胞壁が破壊された前処理済珈琲生豆を得る。 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.
また、焙煎工程を行う。この工程で前処理済珈琲生豆に熱を加えることにより前処理済珈琲生豆の成分を変化させ、焙煎珈琲豆を得る。さらに、粉砕抽出工程を行う。この工程では焙煎珈琲豆を粉砕し、熱湯などを用いて焙煎珈琲豆の可溶成分を抽出することにより、珈琲飲料を得る。 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.
水分含浸工程及び凍結工程の諸条件に関しては以下の如くである。 The conditions for the water impregnation step and the freezing step are as follows.
水分含浸工程において、珈琲生豆に水分を含浸させる方法は任意であり、水分をスプレー状に珈琲生豆に噴霧する方法や、珈琲生豆を撹拌しながら水分を添加する方法など、いかなる方法でも良い。 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.
水分含浸工程において、珈琲生豆に含浸させる水分の重量は任意であるが、珈琲生豆1.0kgに対して、添加水分量0.01kg以上1.0kg以下が好ましい。さらには0.1kg以上1.0kg以下がより好ましい。
0.01kg未満では凍結工程で結晶が生成しずらい。0.01kg以上では凍結工程で結晶が生成しやすい。0.1kg以上では凍結工程で結晶が容易に生成しやすい。1.0kg以下では水分含浸にかかる時間が短い。1.0kgを超えると水分含浸かかる時間が長い。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.
水分含浸工程の温度は任意であるが、100℃以下0℃以上が好ましい。さらには40℃以下0℃以上がより好ましい。100℃を超える温度では水分の取扱が難しく比較的生産性に劣る。100℃以下では、水分の取扱が容易であり比較的生産性に優れる。40℃以下では、珈琲生豆の熱劣化が少なく最も優れている。0℃以上では水分含浸に時間がかからず最も優れている。0℃未満では水分含浸に時間がかかり比較的生産性に劣る。 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.
水分含浸工程において、珈琲生豆に含浸させる水分には、水に可溶あるいは混合できる任意な物質を添加することができる。アルコール飲料、果汁、糖類、塩類、酸味料その他通常食品に添加する物質で水と可溶あるいは混合可能な物質ならばいずれも添加可能である。具体的には、ブランデー、清酒、レモン果汁、いちご果汁、ショ糖、ブドウ糖、食塩、リン酸塩、クエン酸、酢酸などを添加することができる。添加する物質は2種類以上でも良い。 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.
凍結工程において、水分を含侵させた生豆を凍結させる方法は任意であり、静置あるいは攪拌させながら、冷凍庫、低温空気、低温ガス、氷点下の屋外屋内などを用いて凍結させればよい。 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.
凍結工程において、水分を含侵させた生豆の温度を下げる速度は任意であるが、1分あたり1℃以下の速度で温度を下げることが好ましい。1分あたり1℃を超える速度では、結晶が比較的成長しづらいことがある。1分あたり1℃以下の速度では、結晶が成長しやすい。1分あたり0.5℃以下の速度では、結晶がさらに成長しやすい。なお、水分を含侵させた生豆の温度はたとえば赤外放射温度計を用いて測ることができる。 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.
凍結工程において、水分を含侵させた生豆の最低温度は任意であるが、0℃以下−25℃以上が好ましい。0℃以下−10℃以上では結晶が成長しやい。0℃以下−25℃以上では家庭用あるいは業務用冷凍庫を使用できる。−25℃未満では、アルコールドライアイス、液体窒素、超低温冷凍庫などが必要となる。 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.
凍結工程において、凍結工程を行う時間は任意であるが、10分以上が好ましい。10分未満では珈琲生豆の一部分に凍結していない部分が残ることがある。10分以上では珈琲生豆の一部分に凍結していない部分が残りづらい。 6時間以上では珈琲生豆の全部分で十分に凍結する。 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.
珈琲生豆前処理工程終了後、焙煎工程を行う前に、前処理済珈琲生豆を解凍するかどうかは任意である。凍結したまま焙煎機に投入してもよいし、解凍してから焙煎機に投入しても良い。解凍する場合の解凍方法は任意である。 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.
珈琲生豆前処理工程終了後、焙煎工程を行う前に、前処理済珈琲生豆の水分の一部あるいは全部を除去するかどうかは任意である。水分を含浸させたまま焙煎機に投入してもよいし、水分を除去してから焙煎機に投入しても良い。水分を除去する場合の除去方法は任意である。 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.
当発明に使用する珈琲生豆の種類は任意であり、一般に飲料用に用いる珈琲豆ならばいずれも使用できる。例えば、アカネ科コーヒーノキ属のアラビカ種、カネフォーラ種、リベリカに属する珈琲生豆であり、産地、栽培品種、流通名は、モカ、マンデリン、グアテマラ、ブラジル、キリマンジャロ、コロンビア、ブルーマウンテンなどいずれでもかまわない。 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. .
次に、本発明を実施例と比較例により、具体的に説明する。本発明はこれらの実施例に限定されるものではない。Next, the present invention will be specifically described with reference to examples and comparative examples. The present invention is not limited to these examples.
珈琲生豆として、タンザニア共和国産キリマンジャロを用いた。珈琲生豆前処理工程として、表1の如く、すなわち、生豆に水分を含浸させ、凍結させた。水分含浸工程は、生豆を撹拌しながら所定の暈の水分を添加する方法により行った。珈琲生豆に添加する水分量は0.1kgとした。水分含浸工程の温度は20℃で行った。凍結工程において、水分を含侵させた生豆を凍結させる方法は、冷凍庫内で静置する方法で行った。また、水分を含侵させた生豆の温度を下げる速度は0.5℃/minとし、生豆の最低温度は−10℃とした。 凍結工程を行う時間は6時間とした。焙煎工程の方法は株式会社富士珈機製焙煎機「フジローヤルR−105」を用い、焙煎機予熱のため焙煎機表示温度150度まで温度を上げた後、試料を焙煎機に投入し、焙煎機表示温度が200度になるまで焙煎した。そのあと素早く焙煎機から焙煎珈琲豆を取り出し風冷にて室温まで冷却した。粉砕抽出工程の方法は、抽出直前にラッキー社製業務用コーヒーミルを用いて焙煎珈琲豆を粉砕し、そのあと50gの粉砕済珈琲粉を用いてペーパーフィルターで抽出した。珈琲飲料600g得て、官能試験に供した。官能評価は一般消費者5名によりブラインドテストにより実施し、結果を下記記号で示した。
◎:最も香味の優れた物、○:◎よりは劣るが比較的香味の優れたもの、△:香味が○より劣るもの
焙煎後3日目及び3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味はいずれも◎であった。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 ◎.
珈琲生豆前処理工程において、珈琲生豆に添加する水分量を1.0kgとした以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程、粉砕抽出工程及び官能試験を行った。焙煎後3日目及び3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味はいずれも◎であった。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 ◎.
珈琲生豆前処理工程において、珈琲生豆に添加する水分量を0.05kgとした以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程、粉砕抽出工程及び官能試験を行った。焙煎後3日目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は◎であった。焙煎後3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は○であった。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.
珈琲生豆前処理工程において、珈琲生豆に添加する水分量を1.1kgとした以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程、粉砕抽出工程程及び官能試験を行った。焙煎後3日目及び3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味はいずれも○であった。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.
(比較例1)珈琲生豆前処理工程において、凍結工程を実施しなかった以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程、粉砕抽出工程程及び官能試験を行った。焙煎後3日目及び3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味はいずれも△であった。(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.
(比較例2)珈琲生豆前処理工程において、珈琲生豆に添加する水分量を1.−0kgとし、また凍結工程を実施しなかった以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程粉砕抽出工程及び官能試験を行った。焙煎後3日目及び3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味はいずれも△であった。(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.
(比較例3)珈琲生豆前処理工程において、珈琲生豆に水分を添加しなかった以外は、実施例1と同じ方法、同じ条件で珈琲生豆前処理工程、焙煎工程、粉砕抽出工程及び官能試験を行った。焙煎後3日目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は○であった。焙煎後3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は△であった。(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.
(比較例4)珈琲生豆前処理工程を行わなかった以外は、実施例1と同じ方法、同じ条件で、焙煎工程、粉砕抽出工程程及び官能試験を行った。焙煎後3日目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は○であった。焙煎後3週間目に焙煎珈琲豆を粉砕抽出して得た珈琲飲料の香味は△であった。(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.
結果を表1に示す。この結果から明らかなように、珈琲生豆に、水分を含浸させてから凍結させる、という生豆前処理工程を行うことにより、香味が改良され、保存時の香味劣化を抑えた焙煎珈琲豆、珈琲飲料を得ることが出来る。
Claims (2)
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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CN110934216A (en) * | 2018-09-21 | 2020-03-31 | 黄钰庭 | Method for processing coffee beans |
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DE1805456A1 (en) * | 1968-10-26 | 1970-05-21 | Jacobs Joh & Co | Roasted coffee prodn |
JP2013524821A (en) * | 2010-04-30 | 2013-06-20 | チボ ゲーエムベーハー | Healthy coffee and method for producing the same |
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EP4166001A4 (en) * | 2020-06-10 | 2024-06-26 | Bioliv Co., Ltd. | Method for producing fermented green coffee beans by complex fermentation, and fermented green coffee beans produced thereby |
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