JPH07313060A - Method for preliminarily treating coffee raw bean and treating the same after roasting - Google Patents

Abstract

PURPOSE:To obtain the coffee beans more excellent in both taste and flavor than beans obtained by conventional methods, by subjecting the coffee beans to freezing treatments until shipment. CONSTITUTION:Coffee beans are preliminarily held at <=0 deg.C in a freezer or with a freezing air fan, subjected to a thermal treatment with a roasting machine, vacuum-packed, and again frozen at -1 to 30 deg.C for one hour or longer. The freezing treatments of the coffee beans before the roasting and/or after the roasting can prevent the oxidation of the coffee beans and give good taste, body and mellowness to coffee.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention prevents the oxidation of beans by performing the treatment before or after the roasting of green coffee beans or both before and after the roasting, thereby preventing the beans from being oxidized and having a good taste and mellowness. It is possible to obtain the effect of conventional taste or more with a small amount.

[0002]

2. Description of the Related Art As a conventional technique, after pre-treatment, after selecting beans, roasted beans are roasted by various roasting machines as soon as possible to prevent oxidation by cold air or to prevent nitrogen gas in a bag from being oxidized. There is a way to inject.

[0003]

Although many methods have been taken as described above, once roasted beans are oxidized with the lapse of time over time, they have poor sourness, flavor, etc. in the course of distribution and the like. Ordinary households, retail stores, coffee shops, etc. can only drink real good taste and mellow coffee without using a small roasting machine. It was found that the present invention does not deteriorate the sourness and flavor by refrigerating before shipping, and is superior in both taste and flavor to coffee beans using the conventional method even in a small amount.

[0004]

The effect of freezing before roasting according to the present invention is the same whether it is a conventional hemp bag or a bag that does not allow moisture to pass through. The method of freezing at that time has the same effect whether it is exposed to frozen air or left in the freezing room. The green coffee beans pre-roasted by the above method are roasted by a conventional method. Even if it is shipped as a product after the steps up to this point, the flavor will be better than with the conventional method, but it will be further flavored by being frozen and then packed in a moisture-impermeable bag such as a vacuum-packed bag containing nitrogen gas and frozen. Will increase. In addition, even if the freezing process after roasting is performed without performing the freezing process before roasting, the flavor is increased as compared with the conventional method. The freezing temperature is effective if it is 0 ° C or lower, but the best result is obtained at 0 ° C to -30 ° C. Regarding the freezing time, the effect appeared from 1 hour after placing the coffee beans in the freezing room from room temperature, but when it was frozen for 24 hours or more, a very strong effect appeared.

[0005]

[Example] The figure shows a series of steps, and is a frozen diagram before and after roasting.

[0006]

As described above, a large number of varieties were tested by comparing the conventional roasted beans with the frozen ones before and after as shown in the figure, but the present invention is superior to all varieties. I understood that. The vacuum-packing method is known to prevent oxidation by expanding and eliminating the air inside, but the cause of mellowness caused by freezing is currently being elucidated.

[0007]

[Brief description of drawings]

This drawing is a diagram showing the last step from green beans. (1) is the state of green beans. (2) is treated in a freezer or a freezer, and (3) heat treated by a roasting machine to (4) cold air as a series of operations. The beans finished here are further (5) vacuum-packed and frozen (-1 ° C to -30).
Refrigerate for about 1 hour or more until about ℃). It is better to freeze (6) as long as possible.

[0008]

[Explanation of symbols]

 1 ... raw beans 2 ... freezer 3 ... roasting machine 4 ... cold air 5 ... vacuum pack 6 ... freezer

Claims (3)

[Claims] 1. A pretreatment method for roasting green coffee beans to 0 ° C. or lower by previously using a freezing wind or a freezer for a certain period of time. 2. A method of roasting green coffee beans in a moisture-impermeable bag after roasting, keeping it in a frozen state for a certain period of time with a freezing wind or the like to obtain a product. 3. A method of roasting green coffee beans, freezing for a certain period of time as a pretreatment, roasting the green beans, then sealing the roasted coffee beans in a moisture-impermeable bag, and freezing again to obtain a product.