Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/16—Removing unwanted substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/04—Methods of roasting coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/10—Treating roasted coffee; Preparations produced thereby

Definitions

• the present invention relates to a technology for processing roasted beans in which steam is continuously aerated and contacted with roasted coffee beans. More specifically, the present invention relates to a technique for stably producing processed beans by reducing variation in roasting degree in each part of the apparatus in steam treatment.
• Patent Document 1 PCT / JP2004 / 010653
• the purpose of the present invention is to reduce the variation in the roasting degree of each part in the apparatus in the steaming process of roasted coffee beans without increasing the complexity of the work process and increasing the cost. It is an object of the present invention to provide a water vapor treatment method for stably producing steamed coffee roasted beans having flavor quality.
• the present inventors firstly required a temperature required for advancing the roasted degree of roasted coffee beans (approximately 160 ° C or higher). ) At a lower temperature (preferably about 150 ° C. or less), and when almost all of the condensed water generated in the apparatus is discharged (in this specification, “mutation point” t, ) Until the temperature reaches 160 ° C (preferably 150 ° C), and after reaching the mutation point, quickly reach the temperature range required to advance the roasting degree. It was found that by continuously ventilating steam to roasted coffee beans, variation in the degree of roasting of coffee roasted beans due to steam treatment near the steam inlet and near the outlet can be reduced.
• the first characteristic configuration of the water vapor ventilation method employed in the present invention is that the water vapor treatment is performed under a temperature condition of 160 ° C or higher.
• the temperature is maintained continuously for a certain period of time. It is very important that the degree of roasting with 1S steam is maintained especially at a temperature range of 160 ° C or higher. This is a significant improvement.
• the second characteristic configuration of the water vapor ventilation method adopted by the present invention is that (1) a step of discharging condensed water to the outside of the apparatus by water vapor ventilation, and (2) quickly 160 ° C.
• the process between reaching the above constant temperature condition is defined as a mutation point, and after the mutation point when almost all of the condensate is discharged to the device measures, the roasted coffee beans with steam of 160 ° C or higher in the process (2) It is to make the roasting degree progress evenly in all parts of the device.
• the steam-processed roasted coffee beans using the steam-ventilation method of the present invention can remove the odor of beans by efficiently removing condensed water from the system without incurring complicated operations and increasing costs.
• the variation in the apparatus is reduced in the roasting degree, and it has a very stable flavor quality.
• the steaming method for roasted coffee beans of the present invention is:
• the present invention changes the steam supply mode before and after the mutation point and steam-processes the roasted coffee beans under the optimum conditions, so that the odor generation of beans targeted for steam-processing is achieved.
• the roasting degree of roasted coffee with constant flavor quality is reduced in the degree of roasting, with reduced variation in any part of the equipment. Try to get green beans.
• the roasted beans that are subjected to steam treatment refer to roasting generally referred to as coffee, that is, coffee beans roasted by applying a heat source to green coffee beans.
• roasting generally referred to as coffee
• changes in roasting are due to the fact that the cell walls of green beans are heated, the aqueous components gradually evaporate, and the tissue shrinks. This produces a coffee coffee bean with a bitter and sour taste.
• the roasting machine, roasting method and roasting degree for obtaining roasted coffee beans are not particularly limited, and ordinary ones can be used.
• a general roasting machine ⁇ horizontal (horizontal) drum-type roasting machine ⁇ can be used as the roasting machine, and the roasting method can be classified into a heating method, an open fire, hot air, and far infrared rays. Microwave, etc. can be used, and the roasting degree is an 8-stage designation in the United States method, light roast, cinnamon roast, medium roast, noise roast, city roast, funo roast roast, french roast, Any Italian roast can be used. Note that roasting can be performed only by steam treatment, in which case the roasted coffee beans referred to in this specification are not used.
• Raw coffee beans are also included.
• roasted beans that need to be reduced in acidity can be suitably used because the sourness of roasted coffee beans can be reduced by steam treatment.
• roasted beans that need to reduce sourness include beans with a high roasting degree and roasted beans that have been subjected to high-pressure treatment to improve the extraction rate.
• roasted beans with an improved extraction rate have been a major issue in improving sourness, and therefore the present invention can be suitably used, for example, for roasted beans with an extraction rate of 20% or more. be able to. Therefore, the technique of the present invention can be used in combination with various techniques for improving the coffee bean extraction rate.
• the present invention can be preferably used particularly for cultivars with strong acidity, and can remove unpleasant odors with sourness, so it can also be suitably used for varieties with unpleasant odors, such as Robusta varieties.
• the grain size of the roasted coffee beans is preferably a whole grain or a weakly pulverized one in order to suppress the loss of the coffee-soluble solids due to the continuous steam treatment.
• the sourness component of roasted beans is present in the vicinity of the surface layer of beans that have been strongly roasted, so that it is in a form that is most unlikely to lose coffee-soluble solids due to continuous water steaming.
• whole (unground) roasted beans can be preferably used.
• ground products such as ultra-coarse grinding
• the temperature of the water vapor supplied to the apparatus before reaching the mutation point must be 160 ° C. or lower, preferably 150 ° C. or lower, more preferably about 130 ° C.
• the temperature of the supplied water vapor is increased to the target temperature or higher, the heating rate is set higher than before the mutation point, and Z or the flow rate is increased. To reach.
• the determination of whether or not a mutation point has been reached can be made by one or both of two different means of detection and prediction.
• the present inventors have found that when the condensed water in the apparatus is completely discharged, the temperature inside the apparatus at each of the water vapor inlet and outlet attached to the apparatus changes in substantially the same way. I focused on it. Therefore, the steam supplied to the roasted coffee beans in the device starts at a temperature (for example, 150 ° C) lower than the target temperature (for example, 160 ° C) for advancing the roasting degree, The steam is ventilated while gradually increasing the temperature to a temperature that does not exceed the target temperature, but at this time, the temperature near the steam inlet and outlet of the device is within 10 ° C, preferably within 5 ° C. In order to make a difference, feedback control is performed on the water vapor supplied as the controlled variable. In this case, the variable to be controlled is not particularly limited, but the temperature, pressure, Z, or speed of the steam supplied to the apparatus can be adjusted by controlling the opening of the steam outlet valve or the opening of the steam inlet valve. I'll do it.
• the control method is also possible if the ventilation of water vapor is maintained at a temperature that does not exceed the target temperature until the temperature near the inlet and outlet reaches the above temperature difference. .
• the control of the water vapor flow before the detection of the mutation point may be performed using one of these control methods, or may be performed using a plurality of them simultaneously or stepwise.
• the time point at which the above temperature difference is reached is detected as a mutation point of condensed water discharge, and thereafter, a constant temperature condition of 160 ° C or higher is quickly reached.
• This detection can be done automatically or artificially.
• the point at which the water vapor flow at a temperature of 150 ° C or lower is maintained for a certain period of time is predicted as the mutation point of the condensed water discharge, that is, when almost all of the condensed water is discharged. After that, it quickly reaches a certain temperature condition of 160 ° C or higher. In this case, it is not necessary to construct a feedback control system using the outlet temperature, but the setting of the mutation point (time to keep below 150 ° C) is determined by trial and error.
• the inlet when it is possible to measure the water vapor temperature at the inlet and outlet of the same type of device, when the same amount of roasted coffee beans is filled and steam is continuously ventilated at 150 ° C or lower, the inlet If the time until the difference between the steam temperature at the outlet and the steam temperature at the outlet is within 10 ° C, preferably within 5 ° C, is examined in advance, the mutation point can be predicted.
• roasted coffee beans are housed in a bean container provided with a water vapor supply channel and a water vapor discharge channel, and the steam discharge channel force water vapor is discharged at an outlet pressure higher than atmospheric pressure.
• the steam supply channel force causes steam to flow through the steam discharge channel.
• the processing flow rate by the steam to be aerated and the environmental temperature and pressure at the time of processing are: Mutation Control before and after the spot as follows:
• the ambient temperature and pressure can be controlled using the correlation between the temperature and pressure of the supplied water vapor.
• water vapor can be vented at a required supply flow rate while the flow path processing tank is maintained in a desired constant pressure environment.
• the aeration of water vapor before the mutation point differs from the aeration after the mutation point in that the aeration temperature must not exceed the target temperature for the roasting degree progression of the roasted coffee beans, it is specifically mentioned herein. ! /, Etc.
• the general conditions are the same as for ventilation after the mutation point.
• the sour component can be efficiently removed by continuous steam treatment. This effect is achieved mainly by continuous aeration of water vapor after the mutation point. It is preferable to keep the continuous ventilation of water vapor at the target temperature for a certain time (1 second to 1 hour). If it is less than 1 second, it is not roasted enough, and within 1 hour is to avoid excessive roasting. In addition, this time is appropriately set according to the target roasting degree and water vapor temperature. For example, when setting roasted beans with a roasting degree (L value) of 23 to a roasting degree of 19, hold at 190 ° C for about 4 minutes.
• L value roasting degree
• the apparatus and method for venting water vapor are not particularly limited as long as water vapor can be substantially continuously vented.
• continuous aeration of water vapor is used in the sense that it is only necessary to allow continuous aeration even when intermittently or in stages.
• the processing force may be such that the exhaust valve is always open, or the steam can pass through the roasted coffee beans with the exhaust valve opened semi-continuously.
• the type of water vapor is not particularly limited in principle, and saturated water vapor, superheated water vapor, supersaturated water vapor and the like can be used.
• saturated water vapor can be preferably used.
• An apparatus for generating water vapor is not particularly limited, and a steam boiler, Japanese kettle, or the like can be used.
• the water quality of the steam is preferably pure steam, which is steam generated from pure water.
• the water quality is not particularly limited as long as it is a water quality that can be used for food processing. Steam may be generated. If the quality of the processed roasted beans after the treatment is within an acceptable range, the steam may be partially circulated for energy saving.
• the flow direction of steam when continuously steaming coffee roasted beans is not particularly limited. With respect to the coffee roasted beans to be processed, top to bottom, bottom to top, outside to inside Direction, from inside to outside.
• the treatment flow rate per unit time of water vapor is not particularly limited as long as it has a flow rate sufficient to remove acid, but for example, per 1 kg of roasted coffee beans, 0.1 to: LOOkg / hour is preferable! / ⁇ .
• the temperature condition of the water vapor may be the flow of water vapor in order to remove sour components and unpleasant odors. Furthermore, in order to improve the extraction rate of roasted beans, it is necessary to hydrolyze polysaccharides and fibers, which are insoluble components in coffee beans, to obtain soluble components. It is desirable that the conditions are somewhat high. Specifically, 160 ° C or higher is preferable, and about 165 to 230 ° C is more preferable. The pressure in this case is about 0.7 to 3. OMPa in the case of saturated water vapor due to the nature of the water vapor. In this temperature condition, not only the above reaction but also the roasting degree proceeds.
• the type of the apparatus for performing the water vapor treatment is not particularly limited, and a horizontal, vertical, notch or continuous apparatus can be used as long as the apparatus can control the continuous water vapor treatment.
• a pressure vessel in general, when the object to be treated is subjected to steam treatment, when a predetermined pressure (or temperature) is reached, the exhaust valve is closed and held for a predetermined time. As described above, the exhaust valve is processed continuously or semi-continuously in an open state.
• the discharged steam is preferably condensed using a condenser or the like and recovered as an aqueous solution, rather than exhausting directly.
• the aerated steam may be circulated and used again for processing roasted coffee beans.
• sour components and unpleasant odor components of Robusta coffee roasted beans are recovered.
• steam-treated coffee roasted beans having a certain good flavor quality, with the sourness component removed and the variation in roasting degree reduced by the steam-venting process of the present invention After cooling and drying (vacuum drying, hot air drying, etc.), it can be stored in a silo by a conventional method, or it can be immediately prepared into instant coffee or liquid coffee extract.
• the steam-processed coffee roasted beans in the present invention can be used together with coffee cultivated beans (regular coffee beans), instant coffee, liquid coffee extract, etc. as one of the coffee ingredients of coffee beverages. It can be manufactured at a coffee beverage manufacturing plant.
• the production process for canned coffee beverages is as follows: “Crush (Regi Yura coffee beans and roasted coffee beans)” “Extraction” “Preparation” “Filtration” “Filling” “Clamping” “Sterilization” It can be manufactured in the “boxing” process.
• the present invention suppresses the occurrence of variation in the degree of roasting of coffee roasted beans in steam treatment in each part of the steam aeration apparatus, particularly between the vicinity of the steam inlet and the vicinity of the outlet attached to the apparatus.
• a water vapor ventilation method that drains almost all of the condensed water out of the equipment.
• two measures were taken: mutation point detection and prediction.
• the apparatus of the present invention comprises a pressure-resistant container for filling coffee and steaming, a supply path for supplying steam to the container, a discharge path for discharging steam from the container, a supply amount of steam and Z or Valve or valve for controlling the speed, amount of water vapor discharged and Z or valve or valve for controlling the speed, temperature in the container installed at least in the vicinity of the inflow part of water vapor to the container and in the vicinity of the outlet part Has a temperature measuring instrument for measurement.
• the temperature difference between the inlet and outlet is calculated, and when the difference falls below a predetermined value, the temperature of water vapor supplied to the apparatus is increased, and the pressure, flow rate, It also has a feedback mechanism to increase either flow velocity.
• a pressure-resistant container having a steam inlet pipe and an outlet pipe 3.
• high pressure steam saturated steam
• processing was performed at a pressure of 1.3 MPa (194 ° C.) for 4 minutes to obtain control beans 1, which are roasted coffee beans.
• a steam treatment experiment using the steam ventilation method according to the present invention was performed.
• a water vapor ventilation method was used as a means of detection.
• the opening degree of the steam outlet valve is controlled using the steam outlet temperature as a controlled variable, and before the steam inlet temperature reaches 160 ° C or higher, the steam inlet temperature and the outlet temperature are controlled.
• the feedback control is performed so that the interval becomes 10 ° C or less, and the point when the temperature becomes 10 ° C or less is used as the mutation point.
• the steam ventilation method is used to quickly reach 1.3 MPa (194 ° C). Except for the above, all were carried out under the same conditions as in Example 1 to obtain this treated bean 1.
• each steam-treated bean of control bean 1, control bean 2, main-treated bean 1, and main-treated bean 2 obtained in the above examples was evaluated. Specifically, each bean was sampled from three locations near the water vapor inlet, middle, and outlet, and labeled “in”, “medium”, and “out”, respectively. In addition, L value was measured as an evaluation method of roasting degree, and the variation of L value in each part was examined.
• the roasting degree ⁇ (delta: difference in L value between “on” and “out”) of treated beans 1 and 2 is compared to control beans 1 and 2
• the result was small. Obedience Therefore, it can be said that the effect of reducing the variation in the roasting degree of the steamed coffee roasted beans by the steam venting method of the present invention was recognized. There was a semi-IJ rating that even if the roasting degree is uneven, the taste is better, but the quality is constant.
• the steam-processed coffee roasted beans using the steam-ventilation method of the present invention eliminates the odor component of beans by efficiently removing condensed water from the system without incurring the complexity of the work process and increasing costs.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Tea And Coffee (AREA)

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• 2005
  • 2005-03-25 JP JP2005088619A patent/JP4732777B2/ja not_active Expired - Fee Related
• 2006
  • 2006-03-21 CN CN2006100656961A patent/CN1836537B/zh not_active Expired - Fee Related
  • 2006-03-22 TW TW095109889A patent/TWI389646B/zh not_active IP Right Cessation
  • 2006-03-23 US US11/886,961 patent/US20090053373A1/en not_active Abandoned
  • 2006-03-23 WO PCT/JP2006/305824 patent/WO2006104009A1/ja not_active Ceased
  • 2006-03-23 EP EP06745378A patent/EP1872664B1/en not_active Not-in-force
  • 2006-03-23 ES ES06745378T patent/ES2381801T3/es active Active

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