JP7123386B2 - Method for producing fermented coffee beans - Google Patents
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Description
本発明は、発酵珈琲豆の製造方法に関する。 The present invention relates to a method for producing fermented coffee beans.
特許文献１には、珈琲果実の処理方法について、珈琲果実を熱水で処理する熱水処理工程と、熱水処理工程の後に、珈琲果実と珈琲果実に含まれる成分を資化できる微生物とを接触させて発酵させる発酵工程を有することが記載されている。熱水処理工程を行うことによって、珈琲果実の表面に付着している棲み付き菌を殺菌、除去することが記載されている。 Patent Document 1 describes a method for treating coffee cherries, which includes a hot water treatment step of treating coffee cherries with hot water, and after the hot water treatment step, coffee cherries and microorganisms capable of assimilating components contained in the coffee cherries. It is described to have a fermentation step of contacting and fermenting. It is described that by carrying out a hot water treatment process, bacteria adhering to the surface of coffee cherries are sterilized and removed.
特許文献２には、珈琲豆の焙煎方法について、発酵工程を行った生豆を密閉容器に入れ、密閉容器内で５バール以上の加圧水蒸気を作用させることが記載されている。加圧水蒸気を作用させた後、密閉容器を開放して、容器内を急激に減圧することにより、珈琲豆を短時間で焙煎することが記載されている。珈琲豆を短時間で焙煎することにより、焙煎時の加熱に伴って生成するベンゾピレン等の副生物を抑制することが記載されている。 Patent Document 2 describes a method of roasting coffee beans, in which green beans that have undergone a fermentation process are placed in a closed container, and pressurized steam of 5 bars or more is applied in the closed container. It describes roasting coffee beans in a short period of time by opening the sealed container after applying pressurized steam to rapidly decompress the inside of the container. It is described that by roasting coffee beans for a short period of time, by-products such as benzopyrene that are produced during heating during roasting are suppressed.
珈琲特有の苦味を残しつつ、カフェインを低減させた珈琲豆を得るために、珈琲豆を発酵させることが行われている。しかし、珈琲豆を発酵させると臭味が生じる場合があり、臭味の低減が求められている。特許文献１の珈琲果実の処理方法は、発酵工程前の珈琲果実における棲み付き菌の除去を目的としており、発酵に伴う臭味の低減については何ら考慮されていない。特許文献２の珈琲豆の焙煎方法は、焙煎時の加熱に伴って生成する副生物の抑制を目的としており、発酵に伴う臭味の低減については何ら考慮されていない。 Coffee beans are fermented in order to obtain coffee beans with reduced caffeine while retaining the bitterness peculiar to coffee. However, when coffee beans are fermented, an odor may be generated, and reduction of the odor is desired. The method for treating coffee cherries disclosed in Patent Document 1 aims at removing the bacteria that live in the coffee cherries before the fermentation process, and does not consider the reduction of the odor and taste associated with fermentation. The coffee bean roasting method of Patent Document 2 aims at suppressing by-products generated by heating during roasting, and does not give any consideration to reducing the odor and taste associated with fermentation.
上記課題を解決するための発酵珈琲豆の製造方法は、珈琲豆を発酵させる発酵工程と、前記発酵工程を経た珈琲豆を熱水で処理する熱水処理工程と、前記熱水処理工程を経た珈琲豆を焙煎する焙煎工程とを有することを要旨とする。 A method for producing fermented coffee beans for solving the above problems includes a fermentation step of fermenting coffee beans, a hot water treatment step of treating the coffee beans that have undergone the fermentation step with hot water, and a hot water treatment step. and a roasting step of roasting coffee beans.
この構成によれば、発酵工程を経た珈琲豆を熱水で処理する熱水処理工程を有することにより、珈琲豆の発酵に伴って生じた臭味を低減させることができる。そのため、珈琲特有の苦味を残しつつ、カフェインを低減させるとともに、臭味も低減された珈琲豆を製造することができる。 According to this configuration, by including the hot water treatment step of treating the coffee beans that have undergone the fermentation step with hot water, it is possible to reduce the smell and taste caused by the fermentation of the coffee beans. Therefore, it is possible to produce coffee beans with reduced caffeine content and reduced odor while retaining the bitterness peculiar to coffee.
上記発酵珈琲豆の製造方法について、前記熱水処理工程は、容器内の熱水に前記発酵工程を経た珈琲豆を浸漬して行うことが好ましい。この構成によれば、発酵工程を経た珈琲豆をより均一に熱水で処理することができる。 In the method for producing fermented coffee beans, the hot water treatment step is preferably performed by immersing the coffee beans that have undergone the fermentation step in hot water in a container. According to this configuration, the coffee beans that have undergone the fermentation process can be more uniformly treated with hot water.
上記発酵珈琲豆の製造方法について、前記焙煎工程は、前記熱水処理工程後の前記珈琲豆を脱水する脱水工程を含むことが好ましい。この構成によれば、脱水工程を含むことにより、熱水処理工程を経た珈琲豆から臭味成分を除去することが容易になる。 In the method for producing fermented coffee beans, the roasting step preferably includes a dehydration step of dehydrating the coffee beans after the hot water treatment step. According to this configuration, by including the dehydration step, it becomes easy to remove the smell and taste components from the coffee beans that have undergone the hot water treatment step.
上記発酵珈琲豆の製造方法について、前記熱水処理工程と前記焙煎工程の間に、前記熱水処理工程を経た珈琲豆を洗浄する洗浄工程を有することが好ましい。この構成によれば、洗浄工程を有することにより、熱水処理工程を経た珈琲豆から臭味成分をより確実に除去することができる。 It is preferable that the method for producing fermented coffee beans described above includes a washing step for washing the coffee beans that have undergone the hot water treatment step between the hot water treatment step and the roasting step. According to this configuration, by including the washing step, it is possible to more reliably remove odor components from the coffee beans that have undergone the hot water treatment step.
本発明によれば、珈琲特有の苦味を残しつつ、カフェインを低減させるとともに、臭味も低減された珈琲豆を製造することができる。 According to the present invention, it is possible to produce coffee beans with reduced caffeine content and reduced odor while retaining the bitterness peculiar to coffee.
以下、本発明を具体化した実施形態を詳細に説明する。
発酵珈琲豆は、以下に記載する発酵工程、熱水処理工程、洗浄工程、焙煎工程を順に経ることにより製造される。
Hereinafter, embodiments embodying the present invention will be described in detail.
The fermented coffee beans are produced by sequentially performing the following fermentation process, hot water treatment process, washing process, and roasting process.
（発酵工程）
発酵工程は、珈琲豆を発酵させる工程である。
珈琲の生豆にお湯を加えて攪拌し、生豆とお湯の攪拌物を作製する。この攪拌物に対して、菌（微生物）を加える。菌を加えた攪拌物を所定の条件で保持することにより発酵を行う。生豆に加えるお湯の温度は、例えば、６０～１００℃であることが好ましく、７０～９０℃であることがより好ましい。生豆に加えるお湯の量としては、例えば、生豆１０ｋｇに対して、お湯が１００～１０，０００ｃｃであることが好ましく、１，０００～５，０００ｃｃであることがより好ましい。
(Fermentation process)
A fermentation process is a process of fermenting coffee beans.
Hot water is added to raw coffee beans and stirred to produce a mixture of raw coffee beans and hot water. Bacteria (microorganisms) are added to this stirred mixture. Fermentation is performed by keeping the mixture to which the bacteria are added under predetermined conditions. The temperature of the hot water added to the green beans is preferably, for example, 60 to 100°C, more preferably 70 to 90°C. The amount of hot water to be added to green beans is preferably 100 to 10,000 cc, more preferably 1,000 to 5,000 cc, for 10 kg of green beans.
菌の使用量は、時間やコストを考え、適宜設定できる。例えば、珈琲生豆１０ｋｇに対して０．１ｇ～２０ｇが好ましく、１ｇ～１０ｇであることがより好ましい。発酵の条件としては、例えば、菌を加えた攪拌物を、３０～４５℃で３０分間～４８時間保持することが好ましい。 The amount of bacteria to be used can be appropriately set in consideration of time and cost. For example, it is preferably 0.1 g to 20 g, more preferably 1 g to 10 g, per 10 kg of green coffee beans. As conditions for fermentation, for example, it is preferable to keep the mixture to which the bacteria are added at 30 to 45° C. for 30 minutes to 48 hours.
発酵工程に用いる生豆は、特に限定されない。例えば、珈琲果実を収穫後、乾燥させたものを脱殻して外皮、果肉、内果皮、銀皮等を除去する、いわゆる非水洗式で単離した生豆を使用してもよい。珈琲果実を収穫後、水槽に沈めて不純物を除去し、果肉除去機で外皮及び果肉を除去してから、水中に沈めて粘着物を溶かして除去し、さらに、水洗した後に乾燥させたものを脱殻して内果皮、銀皮を除去する、いわゆる水洗式で単離した生豆を使用してもよい。 Green beans used in the fermentation process are not particularly limited. For example, green beans isolated by a so-called non-water-washing method, in which coffee berries are harvested and then dried and shelled to remove outer skin, pulp, endocarp, silver skin, etc., may be used. After harvesting, the coffee cherries are submerged in a water tank to remove impurities, then the outer skin and pulp are removed by a pulp remover, then submerged in water to dissolve and remove sticky substances, then washed and dried. Green beans isolated by a so-called water washing method, in which the endocarp and silver skin are removed by dehulling, may be used.
発酵に用いる菌としては、例えば、酵母、乳酸菌、カビ等を用いることができる。酵母としては、例えば、ワイン発酵用酵母や、ビール発酵用酵母といった醸造用酵母を用いることができる。乳酸菌としては、例えば、発酵乳、乳酸菌飲料、チーズ発酵乳等の製造に用いられる公知の菌を用いることができる。カビとしては、例えば、清酒、焼酎、味噌、醤油等の発酵食品の製造に用いられる麹カビを用いることができる。 As bacteria used for fermentation, for example, yeast, lactic acid bacteria, fungi, etc. can be used. As the yeast, for example, brewing yeast such as wine fermentation yeast and beer fermentation yeast can be used. As the lactic acid bacteria, for example, known bacteria used for producing fermented milk, lactic acid beverages, fermented milk cheese and the like can be used. As the mold, for example, koji mold used in the production of fermented foods such as sake, shochu, miso, and soy sauce can be used.
発酵に用いる菌と共に、発酵に用いる菌が資化することができる資化成分を用いてもよい。資化成分としては、例えば、果肉、果汁、糖類、穀物類、培地等が挙げられる。果肉としては、例えば、珈琲果肉、ぶどう果肉、サクランボ果肉、桃果肉等を用いることができる。果汁としては、ぶどう果汁、桃果汁、りんご果汁等を用いることができる。糖類としては、サトウキビや甘藷等の植物からとれる単糖、二糖、多糖等を用いることができる。穀物類としては、麦芽を糖化させた麦汁等を用いることができる。培地としては、通常の微生物培養に用いられるものを用いることができる。さらに、クエン酸、リンゴ酸といったｐＨ調整剤を用いてもよい。 Nutrients that can be assimilated by the bacteria used for fermentation may be used together with the bacteria used for fermentation. Nutrients include, for example, pulp, fruit juice, saccharides, cereals, culture media, and the like. As the pulp, for example, coffee pulp, grape pulp, cherry pulp, peach pulp and the like can be used. Grape juice, peach juice, apple juice, etc. can be used as the fruit juice. As sugars, monosaccharides, disaccharides, polysaccharides, and the like obtained from plants such as sugarcane and sweet potato can be used. As grains, wort or the like obtained by saccharifying malt can be used. As a medium, one used for ordinary microbial culture can be used. Furthermore, pH adjusters such as citric acid and malic acid may be used.
（熱水処理工程）
熱水処理工程は、発酵工程を経た珈琲豆を熱水に浸漬させる工程である。
沸騰した熱水が入った容器に、発酵させた珈琲豆を投入して、攪拌しながら珈琲豆を煮沸することによって行う。熱水が入った容器としては、公知の攪拌機を備える容器を用いることができる。攪拌機を備えない容器を用いて、手動の攪拌治具を用いて攪拌しながら煮沸してもよい。熱水の温度は、例えば、８０～１００℃であることが好ましい。煮沸時間は、例えば、５～６０分間であることが好ましく、１０～２０分間であることがより好ましい。
(Hot water treatment process)
The hot water treatment step is a step of immersing the coffee beans that have undergone the fermentation step in hot water.
Fermented coffee beans are put into a container containing boiling hot water, and the coffee beans are boiled while being stirred. As a container containing hot water, a known container equipped with a stirrer can be used. A container without a stirrer may be used and the mixture may be boiled while being stirred using a manual stirring jig. The temperature of the hot water is preferably 80-100° C., for example. The boiling time is, for example, preferably 5 to 60 minutes, more preferably 10 to 20 minutes.
（洗浄工程）
洗浄工程は、熱水処理工程を経た珈琲豆を洗浄する工程である。
熱水処理工程を経た珈琲豆を、公知の洗浄用容器に移して水で洗浄する。洗浄用容器としては、例えば、公知の洗穀機を用いることができる。熱水処理工程を経た珈琲豆を洗殻機に投入して洗浄する。洗浄工程に用いる水の温度は特に限定されず、例えば、５～４０℃であることが好ましい。洗浄時間としては、例えば、１～１５分間行うことが好ましい。熱水処理工程の熱水によって、珈琲豆が洗浄されている場合は、洗浄工程は省略しても構わない。
(Washing process)
The washing step is a step of washing the coffee beans that have undergone the hot water treatment step.
The coffee beans that have undergone the hot water treatment process are transferred to a known washing container and washed with water. As the washing container, for example, a known grain washing machine can be used. The coffee beans that have undergone the hot water treatment process are put into the shell washing machine and washed. The temperature of the water used in the washing step is not particularly limited, and is preferably 5 to 40°C, for example. The washing time is preferably 1 to 15 minutes, for example. If the coffee beans are washed with hot water in the hot water treatment process, the washing process may be omitted.
（焙煎工程）
焙煎工程は、洗浄工程を経た珈琲豆を加熱して焙煎する工程である。焙煎工程には、洗浄工程を経た珈琲豆を脱水する脱水工程と、脱水工程を経た珈琲豆からさらに水分を除去する乾燥工程と、乾燥工程を経た珈琲豆を加熱する加熱工程とが含まれる。
(Roasting process)
The roasting process is a process of heating and roasting the coffee beans that have undergone the washing process. The roasting process includes a dehydration process of dehydrating the coffee beans that have undergone the washing process, a drying process of further removing moisture from the coffee beans that have undergone the dehydration process, and a heating process of heating the coffee beans that have undergone the drying process. .
[脱水工程]
脱水工程は、洗浄工程を経た珈琲豆が含有する水分を除去する工程である。
脱水工程には、公知の脱水機、例えば、公知のバッチ式脱水機を用いることができる。
[Dehydration process]
The dehydration step is a step of removing water contained in the coffee beans that have undergone the washing step.
A known dehydrator, for example, a known batch type dehydrator can be used for the dehydration step.
洗浄工程後の珈琲豆を専用のネットに入れ、ネットごと脱水機に入れて脱水する。脱水時間は、例えば、１～１５分間であることが好ましい。
[乾燥工程]
乾燥工程は、脱水工程を経た珈琲豆が含有する水分をさらに除去する工程である。
Put the coffee beans after the washing process into a special net, put the whole net into the dehydrator and dehydrate. The dehydration time is preferably, for example, 1 to 15 minutes.
[Drying process]
The drying step is a step of further removing water contained in the coffee beans that have undergone the dehydration step.
乾燥工程には、公知の連続式乾燥機を用いることができる。連続式乾燥機としては、例えば、公知の棚式連続自動乾燥機を用いることができる。また、公知のバッチ式乾燥機を用いてもよい。乾燥条件は、例えば、６０～１８０℃で、３０～９０分間行うことが好ましい。 A known continuous dryer can be used for the drying step. As the continuous dryer, for example, a known shelf-type continuous automatic dryer can be used. Moreover, you may use a well-known batch-type dryer. Drying conditions are preferably, for example, 60 to 180° C. for 30 to 90 minutes.
洗浄工程を経た珈琲豆から、強制的に水分を除去しない場合は、脱水工程及び乾燥工程は省略しても構わない。すなわち、洗浄工程を経た珈琲豆から、水分を自然に除去させてもよい。脱水工程と乾燥工程のいずれか一方を省略してもよい。 If water is not forcibly removed from the coffee beans that have undergone the washing process, the dehydration process and the drying process may be omitted. That is, the water may be naturally removed from the coffee beans that have undergone the washing process. Either one of the dehydration process and the drying process may be omitted.
[加熱工程]
加熱工程には、公知の焙煎機、例えば、公知の熱風式焙煎機を用いることができる。焙煎条件は、例えば、１９０～２６０℃で、１０～３０分間行うことが好ましい。
[Heating process]
A known roasting machine, for example, a known hot air roasting machine can be used for the heating step. Roasting conditions are preferably, for example, 190 to 260° C. for 10 to 30 minutes.
以上の工程を行うことにより、発酵珈琲豆が得られる。
本実施形態の作用及び効果について説明する。
（１）珈琲豆を発酵させる発酵工程と、発酵工程を経た珈琲豆を熱水で処理する熱水処理工程と、熱水処理工程を経た珈琲豆を焙煎する焙煎工程とを有する。
Fermented coffee beans are obtained by performing the above steps.
The action and effect of this embodiment will be described.
(1) A fermentation process for fermenting coffee beans, a hot water treatment process for treating the coffee beans that have undergone the fermentation process with hot water, and a roasting process for roasting the coffee beans that have undergone the hot water treatment process.
発酵工程を経た珈琲豆を熱水で処理する熱水処理工程を有することにより、珈琲豆の発酵に伴って生じた臭味を低減させることができる。したがって、珈琲特有の苦味を残しつつ、カフェインを低減させるとともに、臭味も低減された珈琲豆を製造することができる。また、カフェインが低減されていることにより、カフェインが苦手な人にも飲み易い珈琲飲料を抽出可能な珈琲豆を製造することができる。 By including the hot water treatment step in which the coffee beans that have undergone the fermentation step are treated with hot water, it is possible to reduce the smell and taste caused by the fermentation of the coffee beans. Therefore, it is possible to produce coffee beans with reduced caffeine content and reduced odor while retaining the bitterness peculiar to coffee. In addition, since caffeine is reduced, it is possible to produce coffee beans that can be used to extract coffee beverages that are easy to drink even for people who do not like caffeine.
（２）熱水処理工程は、容器内の熱水に発酵工程を経た珈琲豆を浸漬して行う。容器内の珈琲豆に熱水を吹きかけて処理する態様に比べて、珈琲豆をより均一に熱水処理することができる。したがって、熱水処理工程をより効率良く行うことができる。 (2) The hot water treatment step is performed by immersing the coffee beans that have undergone the fermentation step in hot water in a container. The coffee beans can be treated with hot water more uniformly than when the coffee beans in the container are treated by spraying hot water. Therefore, the hot water treatment process can be performed more efficiently.
（３）焙煎工程は、脱水工程と乾燥工程とを含む。脱水工程を含むことにより、洗浄工程を経た珈琲豆から臭味成分を除去することが容易になる。また、乾燥工程を含むことにより、珈琲豆が含有する水分を短時間に除去することができる。したがって、脱水工程と乾燥工程とを含むことにより、臭味成分を効率良く除去して焙煎工程の時間を短縮することができるため、発酵珈琲豆の生産性を向上させることができる。 (3) The roasting process includes a dehydration process and a drying process. By including the dehydration step, it becomes easy to remove odor components from the coffee beans that have undergone the washing step. Also, by including the drying step, the moisture contained in the coffee beans can be removed in a short period of time. Therefore, by including the dehydration step and the drying step, it is possible to efficiently remove the odor components and shorten the time of the roasting step, thereby improving the productivity of the fermented coffee beans.
（４）熱水処理工程と脱水工程の間に、熱水処理工程を経た珈琲豆を洗浄する洗浄工程を有する。洗浄工程を有することにより、熱水処理工程を経た珈琲豆から臭味成分をより確実に除去することができる。また、ゴミ等の不純物を除去することもできる。 (4) Between the hot water treatment process and the dehydration process, there is a washing process for washing the coffee beans that have undergone the hot water treatment process. By having the washing step, it is possible to more reliably remove odor components from the coffee beans that have undergone the hot water treatment step. Impurities such as dust can also be removed.
本実施形態は、次のように変更して実施することも可能である。また、上記実施形態の構成や以下の変更例に示す構成を適宜組み合わせて実施することも可能である。
・熱水処理工程は、容器内の熱水に発酵工程を経た珈琲豆を浸漬して行う態様に限定されない。容器内に発酵工程を経た珈琲豆を充填した後、容器内に熱水を導入して熱水処理を行ってもよい。
This embodiment can also be implemented with the following modifications. Moreover, it is also possible to appropriately combine the configurations of the above-described embodiment and the configurations shown in the following modified examples.
- The hot water treatment process is not limited to a mode in which the coffee beans that have undergone the fermentation process are immersed in hot water in a container. After the coffee beans that have undergone the fermentation process are filled in the container, hot water may be introduced into the container to carry out the hot water treatment.
・発酵工程を経た珈琲豆を熱水で処理する熱水処理工程とは別に、発酵工程前の珈琲豆に対して熱水処理を行ってもよい。発酵工程前の珈琲豆に対して熱水処理を行うことにより、珈琲豆の表面に付着している棲み付き菌を殺菌、除去することができる。 - Apart from the hot water treatment step of treating the coffee beans that have undergone the fermentation step with hot water, the coffee beans before the fermentation step may be treated with hot water. By subjecting the coffee beans to the hot water treatment before the fermentation process, it is possible to sterilize and remove inhabiting bacteria adhering to the surface of the coffee beans.
・洗浄工程は、熱水処理工程と焙煎工程の間に行う態様に限定されない。発酵工程と熱水処理工程の間に、洗浄工程を行ってもよい。
・焙煎工程は、複数回行ってもよい。例えば、一度目の焙煎を行った後、さらに焙煎を行う二度焙煎を行ってもよい。
- The washing process is not limited to being performed between the hot water treatment process and the roasting process. A washing step may be performed between the fermentation step and the hot water treatment step.
- The roasting process may be performed multiple times. For example, after the first roasting, the roasting may be performed twice.
上述した実施形態やその変形例から把握できる技術的思想について、それらの効果とともに以下に記載する。
発酵工程を経た珈琲豆を熱水で処理する熱水処理工程（第２熱水処理工程）とは別に、発酵工程の前の珈琲豆に対して行う熱水処理工程（第１熱水処理工程）を有する。第１熱水処理工程を有することにより、珈琲豆の表面に付着している棲み付き菌を殺菌、除去することができる。
Technical ideas that can be grasped from the above-described embodiments and their modifications will be described below together with their effects.
Separately from the hot water treatment process (second hot water treatment process) in which the coffee beans that have undergone the fermentation process are treated with hot water, a hot water treatment process (first hot water treatment process) is performed on the coffee beans before the fermentation process. ). By having the first hot water treatment step, it is possible to sterilize and remove inhabiting bacteria adhering to the surface of the coffee beans.
Claims (1)
前記発酵工程を経た珈琲豆を熱水で処理する熱水処理工程と、
前記熱水処理工程を経た珈琲豆を洗浄する洗浄工程と、
前記洗浄工程を経た珈琲豆を焙煎する焙煎工程とを有し、
前記熱水処理工程は、容器内の８０～１００℃の熱水に前記発酵工程を経た珈琲豆を浸漬して煮沸することによって行い、
前記洗浄工程は、５～４０℃の水を用いて行い、
前記焙煎工程は、前記洗浄工程を経た珈琲豆を脱水する脱水工程と、
前記脱水工程を経た珈琲豆を乾燥する乾燥工程と、
前記乾燥工程を経た珈琲豆を加熱する加熱工程とを含むことを特徴とする発酵珈琲豆の製造方法。 A fermentation process for fermenting coffee beans,
A hot water treatment step of treating the coffee beans that have undergone the fermentation step with hot water;
A washing step of washing the coffee beans that have undergone the hot water treatment step;
and a roasting step of roasting the coffee beans that have undergone the washing step ,
The hot water treatment step is carried out by immersing the coffee beans that have undergone the fermentation step in hot water of 80 to 100 ° C. in a container and boiling it,
The washing step is performed using water at 5 to 40°C,
The roasting step includes a dehydration step of dehydrating the coffee beans that have undergone the washing step;
A drying step of drying the coffee beans that have undergone the dehydration step;
and a heating step of heating the coffee beans that have undergone the drying step .
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| WO2006126587A1 (en) | 2005-05-25 | 2006-11-30 | Suntory Limited | METHOD OF TREATING FRESH COFFEE BEANS UNDER pH REGULATION |
| JP2010207216A (en) | 2009-02-10 | 2010-09-24 | Brooks Holdings:Kk | Method for producing new fermented coffee and fermented coffee produced thereby |
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| JPS52105258A (en) * | 1976-02-25 | 1977-09-03 | Yasuio Goda | Processing method of coffee bean |
| JPS60110247A (en) * | 1983-11-18 | 1985-06-15 | Art Cafe:Kk | Production of roasted coffee bean of high quality and apparatus therefor |
| JPH01112950A (en) * | 1987-10-27 | 1989-05-01 | Takasago Internatl Corp | Production of flavor component of roasted coffee |
| CA2118627A1 (en) * | 1993-03-31 | 1994-10-01 | Walter Albert Crawley | Upgrading of robusta coffee |
| JP5649833B2 (en) * | 2010-03-03 | 2015-01-07 | サントリー食品インターナショナル株式会社 | How to roast coffee beans |
| CN104719576A (en) * | 2015-04-09 | 2015-06-24 | 德宏后谷咖啡有限公司 | Yunnan arabica coffee bean preparation technology |
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| WO2006126587A1 (en) | 2005-05-25 | 2006-11-30 | Suntory Limited | METHOD OF TREATING FRESH COFFEE BEANS UNDER pH REGULATION |
| JP2010207216A (en) | 2009-02-10 | 2010-09-24 | Brooks Holdings:Kk | Method for producing new fermented coffee and fermented coffee produced thereby |
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