TWI693022B - Method for processing coffee green bean - Google Patents

Abstract

A method for processing a coffee green bean is used for solving the problem of the degradation of chlorogenic acid due to roasting the coffee green bean. The method includes a penetration step and a pressure relief step. In the penetration step, a sample of coffee green bean is placed in a chamber with a temperature of 28-50°C and a pressure of 950-3,500 psi, allowing a fluid of carbon dioxide (CO ₂) in the chamber contact to the sample for 3-10 minutes. Thus, the fluid of CO ₂can penetrate into the sample. In the pressure relief step, the pressure in the chamber is reduced to normal pressure in a time period of 2-15 minutes. Thus, the fluid of CO ₂penetrated into the sample can break down the cell wall of the sample to form a lysed sample.

Description

Processing method of green coffee beans

The invention relates to a method for processing coffee beans, especially a method for processing green coffee beans.

Generally speaking, after washing or drying the coffee beans (coffee green beans samples), a roasting process is performed, that is, heating the raw beans, and a series of physical and chemical reactions occur to make the coffee The beans gradually appear brown, and after the roasting process, the coffee beans can be ground and brewed to form a coffee drink with a special aroma.

The sample of green coffee beans contains a large amount of chlorogenic acid (chlorogenic acid), chlorogenic acid has good antioxidant capacity, can eliminate free radicals, lower blood pressure, lower blood sugar, fat burning and weight loss, and even has anti-tumor effect, but When this roasting process is carried out, the carbon dioxide gas and water vapor generated inside the raw coffee bean sample will smolder inside the raw coffee bean sample, destroying the chlorogenic acid in the raw coffee bean sample, so that the content of chlorogenic acid will be greatly reduced Therefore, drinking coffee beverages brewed by the roasted coffee beans cannot take chlorogenic acid from it. In view of this, if a method for processing green coffee beans can be provided, it is necessary to conduct a sample of green coffee beans. Treatment, so that the pre-treated coffee green beans sample can retain a large amount of chlorogenic acid even after subsequent roasting treatment, which will enable consumers to ingest a large amount of chlorogenic acid during the process of drinking coffee beverages. Obviously Significantly improve the health of consumers.

In order to solve the above problems, the object of the present invention is to provide a method for processing green coffee beans, which is used for processing green coffee beans, so that the processed green coffee beans can retain a large amount of chlorogenic acid after subsequent roasting treatment .

The method for processing green coffee beans of the present invention includes: an infiltration step, which is to put a sample of green coffee beans into a reactor, the temperature in the reactor is 28-50°C, and the pressure is 950-3,500 psi, so that The carbon dioxide fluid in the reactor contacts the green coffee bean sample for 3-30 minutes to penetrate into the green coffee bean sample; and a pressure relief step to restore the pressure in the reactor within 2-15 minutes At atmospheric pressure, the carbon dioxide fluid infiltrating the green coffee bean sample destroys the cell wall of the green coffee bean sample to obtain a broken coffee bean sample.

Accordingly, the method for processing green coffee beans of the present invention involves infiltrating the sample of green coffee beans with supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid), and then infiltrating the supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid) in a short time. Critical carbon dioxide fluid) destroys the cell wall of the green coffee bean sample, so that during the roasting process, the carbon dioxide gas and water vapor generated by the chemical reaction inside the green coffee bean sample can be quickly dissipated without smoldering and bursting, and It is the effect of the present invention to obtain a roasted coffee bean sample that still contains a high amount of chlorogenic acid.

In the method for processing green coffee beans according to the present invention, in the infiltration step, the carbon dioxide fluid is contacted with the sample of green coffee beans for 3 to 10 minutes at a temperature of 30 to 45°C and a pressure of 1,050 to 1,500 psi. The effect of supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid) infiltrating into the coffee green bean sample can be improved.

In the method for processing green coffee beans according to the present invention, in the pressure relief step, the pressure in the reactor is returned to normal pressure within a time of 2 to 6 minutes, so that the infiltration of the sample of green coffee beans can be improved The destructive effect of supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid) on the cell wall.

The method for processing green coffee beans according to the present invention further includes a pressurizing step. After passing the carbon dioxide fluid into the reactor containing the samples of green coffee beans, the pressure inside the reactor is increased to 950-3,500 psi In this way, the green coffee beans can be evenly contacted with the carbon dioxide fluid that has been converted into the supercritical state or the subcritical state, and the subsequent processing efficiency is improved.

In the method for processing green coffee beans according to the present invention, the sum of the time of the pressurizing step, the time of the infiltration step and the time of the pressure relief step is 10 to 45 minutes, so that the loss of flavor of the sample of green coffee beans can be avoided .

The method for processing green coffee beans according to the present invention further includes a roasting step. The roasted coffee bean sample is subjected to a roasting treatment at a temperature of 180-240°C for 7-15 minutes, so that a special aroma can be obtained Coffee drinks.

In order to make the above and other objects, features and advantages of the present invention more obvious and easy to understand, the following is a detailed description of preferred embodiments of the present invention, in conjunction with the attached drawings, as follows:

The method for processing green coffee beans according to an embodiment of the present invention may include: an infiltration step and a pressure relief step.

In detail, in this infiltration step, a carbon dioxide fluid is allowed to penetrate into a sample of green coffee beans. For example, the sample of green coffee beans can be placed in a reactor with a temperature in the reactor of 28-50 ℃, pressure is 950 ~ 3,500 psi, in this reactor, the carbon dioxide fluid in supercritical or subcritical state can contact the coffee beans sample placed in the reactor for 3 ~ 30 minutes, and by using The characteristic of high permeability can penetrate into the coffee green bean sample. Preferably, the temperature of the infiltration step may be 30-45°C, the pressure is 1,050-1,500 psi, and the contact time is 3-10 minutes.

In addition, before the infiltration step, a pressurization step may be further included to provide the carbon dioxide fluid (for example, carbon dioxide gas or carbon dioxide liquid) with a carbon dioxide source, and to pass the carbon dioxide gas (or carbon dioxide liquid) into the container containing the coffee After the reactor of the raw bean sample (the temperature inside the reactor is 28-50°C), the pressure inside the reactor is increased to change the carbon dioxide gas (or carbon dioxide liquid) to a supercritical or subcritical state (ie, Supercritical carbon dioxide fluid or subcritical carbon dioxide fluid), then this infiltration step can be continued.

Then, in the pressure relief step, the pressure in the reactor can be restored to normal pressure (about 14.7 psi) within a short time (for example, within 2 to 15 minutes). At this time, due to the rapid pressure change , So that the supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid) infiltrating the green coffee bean sample can destroy the cell wall of the green coffee bean sample, and can achieve the effect of breaking the wall, thereby obtaining a broken coffee bean sample. Preferably, in the pressure relief step, the pressure in the reactor is returned to normal pressure within 2-15 minutes.

It is worth noting that, because polyphenols such as chlorogenic acid can be dissolved in the supercritical carbon dioxide fluid, in order to shorten the contact time of the coffee green bean sample with the supercritical carbon dioxide fluid, to prevent the coffee green bean sample containing chlorogenic acid The polyphenols are dissolved in the supercritical carbon dioxide fluid, and in the pressure relief step, the polyphenols dissolved in the supercritical carbon dioxide fluid are also taken away by the supercritical carbon dioxide fluid. The method for processing green coffee beans in this embodiment In which, the sum of the time of the pressurization step, the permeation step and the pressure relief step (ie, the time of the pressurization step, the time of the permeation step plus the time of the pressure relief step) is adjusted to 10 to 45 minutes, This can also avoid the loss of flavor of the coffee green beans sample.

The coffee green beans sample processed through the aforementioned permeation step and the pressure relief step can also be further subjected to a roasting step, which can be subjected to a roasting treatment at a temperature of 180-240°C for 7-15 minutes to obtain a roasted coffee Bean samples. At this time, since the cell wall of the green coffee bean sample has been destroyed by the supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid), during the roasting step, the carbon dioxide gas and water vapor generated inside the green coffee bean sample will be quickly dispersed Without rotting and bursting inside the sample of green coffee beans and destroying the chlorogenic acid, so that a roasted coffee bean sample still containing a high amount of chlorogenic acid can be obtained.

After the infiltration step and the pressure relief step, the coffee green bean sample (ie, the broken coffee bean sample) can still retain a large amount of chlorogenic acid after further roasting step. The grams of coffee green beans samples that have not been processed by the infiltration step and the pressure relief step contain chlorogenic acid of about 50-110 mg in the conventional roasted coffee bean samples (Group A1) obtained after the roasting step The roasted coffee bean samples (Group A2) of the present invention obtained after the subsequent roasting step for every 10 grams of broken coffee bean samples contain 150-290 mg of chlorogenic acid.

In addition, please refer to Figures 1 and 2 to observe the cell wall morphology of the conventional roasted coffee bean sample (Group A1) and the roasted coffee bean sample (Group A2) of the present invention with an electron microscope. The cell wall of the roasted coffee bean sample obtained through the method for processing green coffee beans of the present invention is obviously cracked and deformed, showing that during the roasting process, the carbon dioxide gas and water vapor generated inside the sample of green coffee beans can be quickly dispersed go with.

In summary, the method for processing green coffee beans of the present invention is to infiltrate the sample of green coffee beans with supercritical carbon dioxide fluid (or subcritical carbon dioxide fluid), and then infiltrate the supercritical carbon dioxide fluid in a short time ( Or subcritical carbon dioxide fluid) destroys the cell wall of the green coffee bean sample, so that during the roasting process, the carbon dioxide gas and water vapor generated inside the green coffee bean sample can be quickly dissipated, and then it can be obtained that still contains a high amount of green A sample of roasted coffee beans with original acid is the effect of the present invention.

Although the present invention has been disclosed using the above-mentioned preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this art without departing from the spirit and scope of the present invention still makes various changes and modifications to the above-mentioned embodiments. The technical scope of the invention is protected, so the scope of protection of the present invention shall be subject to the scope defined in the appended patent application.

no

[Figure 1] Cell wall pattern of roasted coffee bean samples used in Group A1. [Figure 2] Cell wall pattern of roasted coffee bean samples of the present invention in Group A2.

Claims (6)

A method for processing green coffee beans, including: In an infiltration step, a sample of green coffee beans is placed in a reactor with a temperature of 28-50°C and a pressure of 950-3,500 psi in the reactor, so that the carbon dioxide fluid in the reactor contacts the green coffee beans Sample 3 to 30 minutes to penetrate into the coffee green bean sample; and In a pressure relief step, the pressure in the reactor is returned to normal pressure within 2 to 15 minutes, so that the carbon dioxide fluid infiltrating the coffee green bean sample destroys the cell wall of the coffee green bean sample to obtain a broken coffee Bean samples. The method for processing green coffee beans as described in item 1 of the patent application scope, wherein in the infiltration step, a carbon dioxide fluid is brought into contact with the sample of green coffee beans at a temperature of 30 to 45°C and a pressure of 1,050 to 1,500 psi 3 to 10 minutes. The method for processing green coffee beans as described in item 1 of the patent application scope, wherein in the pressure relief step, the pressure in the reactor is returned to normal pressure within a period of 2 to 6 minutes. The method for processing green coffee beans as described in any one of the items 1 to 3 of the patent application scope further includes a pressurization step after passing the carbon dioxide fluid into the reactor containing the sample of green coffee beans, Raise the pressure inside the reactor to 950-3,500 psi. The method for processing green coffee beans as described in item 4 of the patent application, wherein the sum of the time of the pressurization step, the time of the permeation step and the time of the pressure relief step is 10 to 45 minutes. The method for processing green coffee beans as described in any one of items 1 to 3 of the patent application scope further includes a roasting step, which is to perform a roasting treatment on the broken coffee bean sample at a temperature of 180 to 240°C 7 to 15 minutes.

Images