TWI617248B - 烘焙咖啡豆之製造方法 - Google Patents

烘焙咖啡豆之製造方法 Download PDF

Info

Publication number
TWI617248B
TWI617248B TW104103074A TW104103074A TWI617248B TW I617248 B TWI617248 B TW I617248B TW 104103074 A TW104103074 A TW 104103074A TW 104103074 A TW104103074 A TW 104103074A TW I617248 B TWI617248 B TW I617248B
Authority
TW
Taiwan
Prior art keywords
coffee beans
roasted coffee
mass
manufacturing
raw
Prior art date
Application number
TW104103074A
Other languages
English (en)
Chinese (zh)
Other versions
TW201544011A (zh
Inventor
Eizo Maruyama
Takuma Ito
Jun Saito
Original Assignee
Kao Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kao Corp filed Critical Kao Corp
Publication of TW201544011A publication Critical patent/TW201544011A/zh
Application granted granted Critical
Publication of TWI617248B publication Critical patent/TWI617248B/zh

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10Treating roasted coffee; Preparations produced thereby

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
TW104103074A 2014-05-30 2015-01-29 烘焙咖啡豆之製造方法 TWI617248B (zh)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2014/064426 WO2015181952A1 (ja) 2014-05-30 2014-05-30 焙煎コーヒー豆の製造方法

Publications (2)

Publication Number Publication Date
TW201544011A TW201544011A (zh) 2015-12-01
TWI617248B true TWI617248B (zh) 2018-03-11

Family

ID=54610934

Family Applications (1)

Application Number Title Priority Date Filing Date
TW104103074A TWI617248B (zh) 2014-05-30 2015-01-29 烘焙咖啡豆之製造方法

Country Status (3)

Country Link
JP (1) JP5820087B1 (ja)
TW (1) TWI617248B (ja)
WO (1) WO2015181952A1 (ja)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102858184A (zh) * 2010-03-30 2013-01-02 花王株式会社 煎焙咖啡豆

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4778937B2 (ja) * 2006-07-28 2011-09-21 花王株式会社 焙煎コーヒー豆の製造方法
JP4896863B2 (ja) * 2006-12-27 2012-03-14 花王株式会社 精製焙煎コーヒー豆
JP5390309B2 (ja) * 2009-09-07 2014-01-15 花王株式会社 精製焙煎コーヒー豆の製造方法
JP2011182749A (ja) * 2010-03-10 2011-09-22 Kao Corp 焙煎コーヒー豆

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102858184A (zh) * 2010-03-30 2013-01-02 花王株式会社 煎焙咖啡豆

Also Published As

Publication number Publication date
JP5820087B1 (ja) 2015-11-24
JPWO2015181952A1 (ja) 2017-04-20
WO2015181952A1 (ja) 2015-12-03
TW201544011A (zh) 2015-12-01

Similar Documents

Publication Publication Date Title
TWI671012B (zh) 烘焙咖啡豆之製造方法
ES2749130T3 (es) Producto de café
JP2013506415A (ja) インスタントフリーズドライコーヒー及びレギュラーロースト微粉砕コーヒーからなり、淹れたてのコーヒー味と香りをもったコーヒー組成物及びその製造方法
JP6208117B2 (ja) ソリュブルコーヒー
WO2020212145A1 (en) Coffee composition and process
CN106998726A (zh) 咖啡组合物及其用途
TW201616974A (zh) 咖啡飲食品用之風味賦予、增強或調整劑
JP2012183035A (ja) 焙煎コーヒー豆
KR102341481B1 (ko) 아로마-유지 가용성 커피
TWI617248B (zh) 烘焙咖啡豆之製造方法
KR102182009B1 (ko) 분말커피 및 분말커피 제조방법
RU2768405C2 (ru) Композиция напитка, подходящая для использования в капсулах для приготовления напитка
RU2802655C2 (ru) Кофейная композиция и способ
JP6139724B2 (ja) 焙煎コーヒー豆
Shan et al. Effect of superheated steam roasting on radical scavenging activity and phenolic content of Robusta coffee beans
JP6403998B2 (ja) 焙煎コーヒー豆の製造方法
CN113423278B (zh) 咖啡组合物和方法
JP6403997B2 (ja) 焙煎コーヒー豆の製造方法
JP6403995B2 (ja) 焙煎コーヒー豆の製造方法
JP6403996B2 (ja) 焙煎コーヒー豆の製造方法
Setianto et al. The effect of fluidized bed roaster temperature on the roasted coffee beans antioxidant activity and its sensory evaluation
JP6484439B2 (ja) 焙煎コーヒー豆の製造方法
KR20170111629A (ko) 커피 고형물을 포함하는 식품 또는 음료 조성물