JPH03198741A - Preservation of roasted coffee bean - Google Patents
Preservation of roasted coffee beanInfo
- Publication number
- JPH03198741A JPH03198741A JP1341939A JP34193989A JPH03198741A JP H03198741 A JPH03198741 A JP H03198741A JP 1341939 A JP1341939 A JP 1341939A JP 34193989 A JP34193989 A JP 34193989A JP H03198741 A JPH03198741 A JP H03198741A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- coffee beans
- roasted coffee
- lithium hydroxide
- hydroxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 41
- 238000004321 preservation Methods 0.000 title description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 86
- WMFOQBRAJBCJND-UHFFFAOYSA-M Lithium hydroxide Chemical compound [Li+].[OH-] WMFOQBRAJBCJND-UHFFFAOYSA-M 0.000 claims abstract description 81
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 43
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 43
- 230000002745 absorbent Effects 0.000 claims abstract description 21
- 239000002250 absorbent Substances 0.000 claims abstract description 21
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 14
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 18
- 238000010521 absorption reaction Methods 0.000 description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 229920000298 Cellophane Polymers 0.000 description 6
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 150000008044 alkali metal hydroxides Chemical class 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Tea And Coffee (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】 皮栗上Ω訓月ｊ里 本発明は、焙煎コーヒー豆の保存方法に関する。[Detailed description of the invention] Leather chestnut top Ω Kunzuki jri The present invention relates to a method for preserving roasted coffee beans.
皿米■吸徘
コーヒーを飲用に供するには、コーヒー豆を焙煎した後
、適当な粒度に粉砕し、これを熱湯で抽出し、好みに応
じて、甘味料やクリーム等が加えられる。コーヒー豆を
焙煎し、直ちに粉砕し、抽出して、飲用に供するときは
、その味や芳香が失なわれることはないが、商業的には
、味や芳香を保持するために、通常、コーヒー豆を焙煎
した後、豆のままで保存されることが多い。To make coffee for drinking, coffee beans are roasted, ground to an appropriate particle size, extracted with boiling water, and sweeteners, cream, etc. are added according to taste. When coffee beans are roasted, immediately ground, extracted, and consumed, they do not lose their flavor or aroma, but commercially, they are usually After coffee beans are roasted, they are often stored as whole beans.
しかしながら、焙煎したコーヒー豆をそのまま保存する
ときは、本発明者らによれば、主として炭酸ガスからな
る気体を放出し、このガス発生は、第１図に一例を示す
ように、その期間が２か月近くにも及び、また、その量
は、コーヒー豆１ ｋｇ当りにおよそ３Ｉ！、にも及ぶ
。特に、我国においては、夏期には冷却したコーヒーが
好まれるが、このためには、強く焙煎したコーヒー豆が
好適とされており、強く焙煎したコーヒー豆は、更に、
ガス発生が著しい。However, when roasted coffee beans are stored as they are, according to the present inventors, gas mainly consisting of carbon dioxide gas is released, and this gas generation occurs over a period of time, as shown in an example in Figure 1. It lasts for nearly two months, and the amount is approximately 3 I per kg of coffee beans! , even. In particular, in our country, we prefer chilled coffee in the summer, and strongly roasted coffee beans are suitable for this purpose.
Significant gas generation.
従来、このような焙煎したコーヒー豆の保存に際しては
、袋内にガスが蓄積されれば、袋からガス抜きをしてい
る。従って、結果的には、焙煎したコーヒー豆を炭酸ガ
ス中で保存していることとなる。しかし、このような保
存条件下では、焙煎したコーヒー豆は、変質を生じ、そ
の表面に脂質が浮いて、本来、有する芳醇な味が損なわ
れ、また、袋からガス抜きをすれば、芳香も失なわれる
こととなる。Conventionally, when storing such roasted coffee beans, if gas accumulates inside the bag, the gas is removed from the bag. Therefore, as a result, roasted coffee beans are stored in carbon dioxide gas. However, under such storage conditions, roasted coffee beans undergo deterioration and lipids float on the surface, impairing their original rich taste. will also be lost.
が”′ しようとする
本発明は、焙煎コーヒー豆から放出される炭酸ガスを吸
収しつつ、焙煎コーヒー豆を保存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 preserving roasted coffee beans while absorbing carbon dioxide gas released from the roasted coffee beans.
量 を”ンするための
本発明による焙煎コーヒー豆の保存方法は、水酸化リチ
ウム又は水酸化リチウムと水酸化カルシウムとの混合物
を通気性袋内に封入してなる炭酸ガス吸収剤と共に、焙
煎コーヒー豆を気密性容器内に密閉封入することを特徴
とする。The method of preserving roasted coffee beans according to the present invention for reducing the amount of roasted coffee beans is carried out using a carbon dioxide absorbent formed by enclosing lithium hydroxide or a mixture of lithium hydroxide and calcium hydroxide in a breathable bag. It is characterized by hermetically sealing roasted coffee beans in an airtight container.
一般に、アルカリ金属水酸化物は、中和反応によって、
炭酸ガスを固定するので、炭酸ガス吸収剤として有用で
あることは既に知られている。しかし、焙煎コーヒー豆
の保存においては、炭酸ガス吸収剤は、通気性の袋に充
填し、これを焙煎コーヒー豆と共に、密閉容器内に保存
して、炭酸ガスを吸収させるので、例えば、通気性袋に
べとつきを与えるときは、焙煎コーヒー豆をも変質劣化
させるおそれがある。Generally, alkali metal hydroxides are treated by neutralization reaction.
It is already known that it is useful as a carbon dioxide absorbent because it fixes carbon dioxide. However, when storing roasted coffee beans, the carbon dioxide absorbent is filled into a breathable bag and stored together with the roasted coffee beans in an airtight container to absorb carbon dioxide gas. When the air-permeable bag is made sticky, there is a risk that the roasted coffee beans may also deteriorate.
このような観点から、アルカリ金属水酸化物のなかで、
水酸化ナトリウムや水酸化カリウムは、炭酸ガスを吸収
したとき、表面にべとつきを生じるので、焙煎コーヒー
豆の保存のための炭酸ガス吸収剤としては、用いるに適
さない。また、水酸化カルシウムは、炭酸ガス吸収能力
が低い。From this point of view, among alkali metal hydroxides,
Sodium hydroxide and potassium hydroxide produce stickiness on the surface when they absorb carbon dioxide gas, so they are not suitable for use as carbon dioxide absorbents for preserving roasted coffee beans. Furthermore, calcium hydroxide has a low carbon dioxide absorption capacity.
これに対して、水酸化リチウムは、炭酸ガス吸収能力が
高く、しかも、炭酸ガス吸収後も、表面にべとつきを生
じないので、焙煎コーヒー豆の保存において、炭酸ガス
吸収剤として好適に用いることができる。On the other hand, lithium hydroxide has a high carbon dioxide absorption capacity and does not become sticky on the surface even after absorbing carbon dioxide, so it is suitable for use as a carbon dioxide absorbent in preserving roasted coffee beans. I can do it.
水酸化カルシウムは、単独では、炭酸ガス吸収能力が低
いが、等モル以上の水酸化リチウムとの混合物とするこ
とによって、水酸化リチウムの重量当りの炭酸ガス吸収
能力は、水酸化リチウム単独の場合よりも向上し、しか
も、水酸化リチウム単独の場合と同様に、炭酸ガス吸収
後も、その表面に何らべとつきを生じないので、本発明
に従って、焙煎コーヒー豆の保存において、炭酸ガス吸
収剤として有効に用いることができる。Calcium hydroxide alone has a low carbon dioxide absorption capacity, but by mixing it with lithium hydroxide in an equal mole or more, the carbon dioxide absorption capacity per weight of lithium hydroxide increases compared to that of lithium hydroxide alone. Moreover, like lithium hydroxide alone, it does not cause any stickiness on the surface after absorbing carbon dioxide gas, so it can be used as a carbon dioxide absorbent in the preservation of roasted coffee beans according to the present invention. It can be used effectively.
光里■四来
以上のように、水酸化リチウム又は水酸化リチウムと水
酸化カルシウムとの混合物を通気性の袋に充填し、これ
を炭酸ガス吸収剤として用いて、焙煎コーヒー豆と共に
密閉容器中に保存することによって、焙煎コーヒー豆か
ら放出される炭酸ガスが有効に捕捉され、しかも、コー
ヒー豆を変質劣化させることがなく、その芳醇な味と芳
香をよく保存することができる。Mitsuri: As described above, lithium hydroxide or a mixture of lithium hydroxide and calcium hydroxide is filled in a breathable bag, used as a carbon dioxide absorbent, and placed in a sealed container with roasted coffee beans. By storing roasted coffee beans, the carbon dioxide gas released from the roasted coffee beans is effectively captured, and the coffee beans are not altered or deteriorated, and their rich taste and aroma can be well preserved.
実施聞
以下に実施例を挙げて本発明を説明するが、本発明はこ
れら実施例により何ら限定されるものではない。EXAMPLES The present invention will be explained below with reference to Examples, but the present invention is not limited to these Examples in any way.
実施例１
種々のアルカリ金属水酸化を１５０°Ｃで窒素中で加熱
乾燥した粉末の炭酸ガス吸収能力を調べた。Example 1 The carbon dioxide absorption ability of powders prepared by heating and drying various alkali metal hydroxides at 150°C in nitrogen was investigated.
１００１容量の鉄製の容器に炭酸ガス３１を封入した後
、吸収剤］、 Ｏｇを容器の底部に散布し、容器内の炭
酸ガス量をオルザット分析法にて経時的に測定した。結
果を第２図に示す。After filling a 1,001-capacity iron container with carbon dioxide gas 31, an absorbent], Og, was sprinkled on the bottom of the container, and the amount of carbon dioxide gas in the container was measured over time using the Orsat analysis method. The results are shown in Figure 2.
水酸化リチウムは、炭酸ガス吸収能力が高く、しかも、
炭酸ガス吸収後も、その表面に何らべとつきを生じない
。これに対して、水酸化ナトリウム及び水酸化カリウム
は、水酸化リチウムに比べて、炭酸ガス吸収剤としての
効果に劣るうえに、炭酸ガス吸収後は、その表面にべと
つきを生じるので、焙煎コーヒー豆の炭酸ガス吸収剤と
しては用いるに適さない。Lithium hydroxide has high carbon dioxide absorption capacity, and
Even after absorbing carbon dioxide gas, no stickiness occurs on its surface. On the other hand, sodium hydroxide and potassium hydroxide are less effective as carbon dioxide absorbents than lithium hydroxide, and after absorbing carbon dioxide gas, their surfaces become sticky, so they cannot be used for roasted coffee. It is not suitable for use as a carbon dioxide absorbent for beans.
第３図は、水酸化リチウム、水酸化カルシウム及びそれ
らの混合物について、同様に、炭酸ガス吸収能力を調べ
た結果を示す。FIG. 3 shows the results of similarly examining the carbon dioxide absorption capacity of lithium hydroxide, calcium hydroxide, and mixtures thereof.
水酸化カルシウムは、単独では、調べた吸収剤のなかで
は、炭酸ガス吸収能力が最も低いが（第２図）、等モル
以上の水酸化リチウムとの混合物とすることによって、
水酸化リチウムの重量当りの炭酸ガス吸収能力は水酸化
リチウム単独の場合よりも向上する。また、水酸化リチ
ウム単独の場合と同様に、炭酸ガス吸収後も、その表面
に何らべとつきを生じない。Calcium hydroxide alone has the lowest carbon dioxide absorption capacity among the absorbents investigated (Figure 2), but by mixing it with lithium hydroxide in an equimolar or more amount,
The carbon dioxide absorption capacity per weight of lithium hydroxide is improved compared to the case of lithium hydroxide alone. Further, as in the case of using lithium hydroxide alone, no stickiness occurs on the surface even after carbon dioxide gas is absorbed.
実施例２
濾紙（東洋濾紙■製Ｎｏ、５Ａ）からなる袋内に炭酸ガ
ス吸収剤として無水水酸化リチウム１０ｇを封入密閉し
、これを焙煎コーヒー豆５００ｇと共に、を防湿セロフ
ァン製袋に密閉封入した。３０日間放置後も、防湿セロ
ファン袋に膨らみは生じず、また、コーヒー豆の表面状
態にも変化はなかった。Example 2 10 g of anhydrous lithium hydroxide was sealed as a carbon dioxide absorbent in a bag made of filter paper (No. 5A manufactured by Toyo Roshi ■), and this was sealed and sealed together with 500 g of roasted coffee beans in a moisture-proof cellophane bag. did. Even after being left for 30 days, the moisture-proof cellophane bag did not bulge, and there was no change in the surface condition of the coffee beans.
実施例３
炭酸ガス吸収剤として、無水水酸化リチウムと無水水酸
化カルシウムとの混合物（モル比３：１）Ｌｏｇを用い
た以外は、実施例１と同様にして、焙煎コーヒー豆を保
存した。３０日間保存後も、防湿セロファン袋に膨らみ
は生じず、また、コーヒー豆の表面状態にも変化はなか
った。Example 3 Roasted coffee beans were stored in the same manner as in Example 1, except that Log, a mixture of anhydrous lithium hydroxide and anhydrous calcium hydroxide (molar ratio 3:1), was used as the carbon dioxide absorbent. . Even after storage for 30 days, no swelling occurred in the moisture-proof cellophane bag, and there was no change in the surface condition of the coffee beans.
実施例４
炭酸ガス吸収剤として、無水水酸化リチウムと無水水酸
化カルシウムとの混合物（モル比１：１）１０ｇを用い
た以外は、実施例１と同様にして、焙煎コーヒー豆を保
存した。３０日間保存後も、防湿セロファン袋に膨らみ
は生じず、また、コーヒー豆の表面状態にも変化はなか
った。Example 4 Roasted coffee beans were stored in the same manner as in Example 1, except that 10 g of a mixture of anhydrous lithium hydroxide and anhydrous calcium hydroxide (molar ratio 1:1) was used as the carbon dioxide absorbent. . Even after storage for 30 days, no swelling occurred in the moisture-proof cellophane bag, and there was no change in the surface condition of the coffee beans.
比較例１
炭酸ガス吸収剤を用いなかった以外は、実施例１と同様
にして、焙煎コーヒー豆を保存した。３０日間保存後は
、防湿セロファン袋は、−杯まで膨らんでおり、また、
コーヒー豆の表面には、脂質が浮き出て、艶を有してい
た。Comparative Example 1 Roasted coffee beans were stored in the same manner as in Example 1, except that no carbon dioxide absorbent was used. After 30 days of storage, the moisture-proof cellophane bag has expanded to -1 cup, and
Lipids stood out on the surface of the coffee beans, giving them a glossy appearance.
比較例２
炭酸ガス吸収剤として、水酸化ナトリウム１０ｇを用い
た以外は、実施例１七同様にして、焙煎コーヒー豆を保
存した。３０日間保存後には、防湿セロファン袋は、少
し膨らみを生じており、同時に、濾紙は多少、湿り気を
帯びていた。Comparative Example 2 Roasted coffee beans were stored in the same manner as in Example 17, except that 10 g of sodium hydroxide was used as the carbon dioxide absorbent. After 30 days of storage, the moisture-proof cellophane bag had slightly swollen, and at the same time, the filter paper was slightly damp.
第１図は、焙煎コーヒー豆１ ｋｇ当りの経時的なガス
発生量を示すグラフ、第２図は、種々のアルカリ金属水
酸化の炭酸ガス吸収能力を示すグラフ、第３図は、水酸
化リチウム、水酸化カルシウム及びそれらの混合物の炭
酸ガス吸収能力を示すグラフである。Figure 1 is a graph showing the amount of gas generated over time per 1 kg of roasted coffee beans, Figure 2 is a graph showing the carbon dioxide absorption capacity of various alkali metal hydroxides, and Figure 3 is a graph showing the carbon dioxide absorption capacity of various alkali metal hydroxides. It is a graph showing the carbon dioxide absorption capacity of lithium, calcium hydroxide, and mixtures thereof.
Claims (2)
シウムとの混合物を通気性袋内に封入してなる炭酸ガス
吸収剤と共に、焙煎コーヒー豆を気密性容器内に密閉封
入することを特徴とする焙煎コーヒー豆の保存方法。(1) Roasted coffee beans are hermetically sealed in an airtight container along with a carbon dioxide absorbent made of lithium hydroxide or a mixture of lithium hydroxide and calcium hydroxide sealed in a breathable bag. How to store roasted coffee beans.
水酸化カルシウムに対して等モル以上の水酸化リチウム
を含むことを特徴とする請求項第１項記載の焙煎コーヒ
ー豆の保存方法。(2) The method for preserving roasted coffee beans according to claim 1, wherein the mixture of lithium hydroxide and calcium hydroxide contains at least an equimolar amount of lithium hydroxide relative to calcium hydroxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1341939A JPH03198741A (en) | 1989-12-27 | 1989-12-27 | Preservation of roasted coffee bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1341939A JPH03198741A (en) | 1989-12-27 | 1989-12-27 | Preservation of roasted coffee bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03198741A true JPH03198741A (en) | 1991-08-29 |
Family
ID=18349932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1341939A Pending JPH03198741A (en) | 1989-12-27 | 1989-12-27 | Preservation of roasted coffee bean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03198741A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7235274B2 (en) | 2002-10-16 | 2007-06-26 | General Mills Marketing, Inc. | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
| US8178141B2 (en) | 2005-01-27 | 2012-05-15 | The Folger Coffee Company | Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers |
-
1989
- 1989-12-27 JP JP1341939A patent/JPH03198741A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7235274B2 (en) | 2002-10-16 | 2007-06-26 | General Mills Marketing, Inc. | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
| US8178141B2 (en) | 2005-01-27 | 2012-05-15 | The Folger Coffee Company | Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1100355A (en) | Freshness keeping agent for vegetables and fruits | |
| US4759935A (en) | Fruit package | |
| US4552767A (en) | Method of packaging coffee with carbon dioxide sorbent | |
| CA1335807C (en) | Package for storing moisture laden articles | |
| JPH03198741A (en) | Preservation of roasted coffee bean | |
| US3946118A (en) | Process for retaining freshness of fruits, vegetables and cereals | |
| US2224942A (en) | Coffee and the method of preparing the same | |
| US4109026A (en) | Process for producing compacted, dehydrated, uncooked cabbage and cabbage product thereof | |
| US3421906A (en) | Coffee stabilization | |
| EP0472358B1 (en) | Method of retaining the flavour of luxury refreshment source | |
| JPH0367545A (en) | Fancy food packed in container | |
| KR20220032419A (en) | How to pack coffee | |
| US4034123A (en) | Compressed, freeze-dried cottage cheese and method of making | |
| JPS5655147A (en) | Keeping of freshness of vegetable and fruit | |
| CN209009255U (en) | A kind of New Cut Flower Fresh Keeping box | |
| JPH0548A (en) | Preservation of coffee bean | |
| NL8701546A (en) | Gas tight package contg. roast coffee - and zeolite as absorbent for oxygen and carbon di:oxide | |
| JPS596622B2 (en) | How to remove astringency from packaged astringent oysters | |
| JPS6147131B2 (en) | ||
| JPH07114628B2 (en) | Chestnut storage | |
| JP2534825B2 (en) | Raw type preserved white onion manufacturing method | |
| JP2635000B2 (en) | Banana removal | |
| JPH0242940A (en) | Method for preserving roasted coffee | |
| JPH02117346A (en) | Production of coffee | |
| JPH0231931B2 (en) |