JP3898151B2 - Method for producing roasted coffee beans - Google Patents
Method for producing roasted coffee beans Download PDFInfo
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- JP3898151B2 JP3898151B2 JP2003137241A JP2003137241A JP3898151B2 JP 3898151 B2 JP3898151 B2 JP 3898151B2 JP 2003137241 A JP2003137241 A JP 2003137241A JP 2003137241 A JP2003137241 A JP 2003137241A JP 3898151 B2 JP3898151 B2 JP 3898151B2
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- JP
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- Prior art keywords
- coffee beans
- beans
- roasted coffee
- coffee
- roasted
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- 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.)
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Description
【0001】
【発明の属する技術分野】
本発明は焙煎コーヒー豆の製造方法に関し、詳しくは、風味改善した焙煎コーヒー豆の製造方法に関する。
【0002】
【従来の技術】
コーヒー飲料は、焙煎したコーヒー豆を粉砕すると共に、これに加水してコーヒー液を抽出する等して製造されるが、特にコーヒー豆の焙煎処理によって、特有の香り、味覚、色を生成する。そして、コーヒー豆の生産地、品種、焙煎方法によっても、種々の味覚と香りを生じる。
【0003】
ところがコーヒー豆には、焙煎処理しても不快臭や不快風味を生じるロブスタ種など、いわゆる低品位種のものがあり、そのままではコーヒー飲料として使用できず、増量剤としての用途に限られるが、使用量には限界がある。そこで、低品位種のコーヒー豆の使用範囲を拡げるべく、種々の品位改善方法が提案されている。
【0004】
例えば、ロブスタ種のコーヒー生豆の表面を所定量のタンニンで処理する方法(特許文献1)、2段階焙煎を行う方法(特許文献2)等が提案されている。
【0005】
【特許文献1】
特開平4−144642号公報
【特許文献2】
特開2000−300180号公報(段落[0028]実施例3、段落[0029])
【0006】
【発明が解決しようとする課題】
しかしながら、特許文献1の方法では、タンニンが渋味を増強する成分であることから、渋味を加味することによりロブスタ種の有する不快風味(ロブ味)を打ち消すようにしているが、ロブ味を軽減するよりも渋味が増強されてしまい、結果的にコーヒー飲料に異なる味を導入することになって、実用的にはなっていない。のみならず、コーヒー生豆にタンニン液を添加処理していることから、コーヒー生豆にタンニン液が浸透するのに長時間(0.5〜2時間程度)を要し、しかも焙煎時間も長くなり、到底実用的ではない。
【0007】
また、特許文献2の方法では、ロブスタ種のコーヒー豆を用いて2段階焙煎を行い、苦くない結果を得ているものの、ロブ味を完全に解消できておらず、実用的なものになっていない。
【0008】
そこで、本発明の目的は、上記従来技術の有する問題点に鑑みて、焙煎コーヒー豆の風味を確実に改善可能にし、特に、ロブスタ種のような低品位種のコーヒー豆の有する不快風味を確実に軽減可能な焙煎コーヒー豆の製造方法を提供することにある。
【0009】
【課題を解決するための手段】
上記目的は各請求項記載の発明により達成される。すなわち、本発明は、焙煎したコーヒー豆にタンニン酸を除く酸性溶液で処理した後、焙煎コーヒー豆の水分を4%以下になるようにする焙煎コーヒー豆の製造方法において、前記酸性溶液が、0.25〜1.50M/L濃度のクエン酸であることにある。
【0010】
この構成によれば、焙煎したコーヒー豆に対する酸性処理が焙煎コーヒー豆の風味を程よく中和して、不快な刺激味を抑制・減殺することにより、抽出後のコーヒー液の風味、香り等を好ましいものにできる。しかも、焙煎コーヒー豆に酸性処理をするものであるため、短時間に酸性液が焙煎コーヒー豆に浸透し、風味を改善できる。しかも、酸性溶液として0.25〜1.50M/L濃度のクエン酸を用いることから、焙煎コーヒー豆に対して一層好ましい風味をもたらす。もっとも、用いる酸性処理液の内、タンニン酸は渋味を増長して、かえって風味を害することになり、好ましくない。
【0011】
前記焙煎したコーヒー炒豆が、ロブスタ種であることが好ましい。
【0012】
この構成によれば、特に、ロブスタ種のような低品位種のコーヒー豆を使用した場合に、その不快味(ロブ味)、不快臭(ロブ臭)を効果的に中和できるので、ロブスタ種の使用量を増やすことができて、コーヒー飲料の原料コストを低くできる
【0013】
前記クエン酸溶液の処理量が、前記焙煎したコーヒー炒豆に対して、重量比で1.0〜6.0%であることが好ましい。
【0014】
この構成によれば、焙煎コーヒー豆に対して、より一層好ましい風味をもたらす。重量比で1.0%未満であると、十分な効果を発揮するには乏しく、6.0%を越えると、酸味が強くなり好ましくない。
【0015】
【発明の実施の形態】
本発明の実施の形態を詳細に説明する。まず、コーヒー生豆を、所定温度で所定時間、焙煎する。焙煎装置、焙煎条件などは通常行われている装置、条件を採用できる。焙煎し終えた炒豆に対して、タンニン酸を除く酸性溶液の噴霧処理あるいは浸漬処理などを行い、かかる酸性溶液に曝す。酸性溶液としては、クエン酸溶液を使用することが好ましい。この場合、クエン酸溶液の処理量は、炒豆の重量に対して1.0〜6.0%であることが好ましく、2.5〜5.0%であることがより好ましい。クエン酸溶液の濃度は、0.25〜1.50M/L程度が好ましい。クエン酸溶液の濃度が、1.50M/Lを越えると酸味が感じられるようになり、2.00M/L越えるとより酸味が強くなって好ましくない。
【0016】
焙煎した炒豆に酸性処理するのは、焙煎後、常温に冷却された後、直ちに行うことが炒豆の水分量を低くする上で好ましいが、乾燥処理をしてから酸性処理をしてもよい。その場合の乾燥処理は、乾燥炉に投入してバッチ式で行ってもよく、赤外線ヒーターにより熱線を照射しつつコンベア上を搬送させるように連続式で行ってもよい。要は、炒豆の水分量を4%以下に保つことができればよい。水分量を4%以下に保つことにより、炒豆の酸度を抑制して好ましい風味に維持できるからである。
【0017】
酸性処理した炒豆は、通常の条件で粉砕して、更にこれに加水することによりコーヒー液を抽出してコーヒー飲料を得る。このようにすることにより、ロブスタ種のような、一般に低品位種とされているコーヒー豆の有するロブ味、ロブ臭を減殺して、本来のコーヒー風味を得ることができる。
【0018】
【実施例】
(実施例1)
インドネシア産ロブスタ種(インドネシアロブ)を100kgを用いて、約200〜240℃で6〜8分、焙煎機(Probat社製、NOVA1000U)にて加熱し焙煎した。冷却後、直ちに焙煎した炒豆に、1M/Lクエン酸溶液を炒豆重量比に対して2.5%噴霧すると共に、乾燥して炒豆の水分量を3.8%とした。その後、この炒豆を粉砕機(BONMAC社製コーヒーカッター570N)を用いて中挽に粉砕し、粉砕コーヒー100g当たり温度98℃の温水1800mLを加えてコーヒー液を抽出した。得られたコーヒー液の液性試験(酸度、pH)を実施すると共に、5名の専門パネラーによる官能試験を実施した。測定結果を表1に示す。尚、炒豆の水分量は、ケット社製水分計KETT−FD600(測定条件:105℃、15分)により測定し、酸度は京都電子工業社製(AF−500N)酸度計により測定し、pHは東亜電波工業社製(HM−30G)pH計を用いて測定した。
【0019】
(実施例2)
コーヒー豆としてベトナム産ロブスタ種(ベトナムロブ)を使用すると共に、乾燥して炒豆の水分量を3.9%とした他は、実施例1と同様にしてコーヒー抽出液を得た。
【0020】
(比較例1)
クエン酸溶液による処理をしない他は、実施例1と同様にしてコーヒー抽出液を得た。
【0021】
(比較例2)
1M/Lクエン酸溶液を炒豆重量比に対して5.0%噴霧した他は、実施例1と同様にしてコーヒー抽出液を得た。
【0022】
(比較例3)
クエン酸溶液に代えてタンニン酸を炒豆重量比に対して2.5%噴霧した他は、実施例1と同様にしてコーヒー抽出液を得た。
【0023】
【表1】
不快風味、臭:+;強い、±;普通、−;弱い
表1の結果から、クエン酸溶液を噴霧し、水分量を4%以下にした実施例1、2は、ロブ味を弱める効果が大きく、優れていることがわかる。尚、水分量が4%より多い比較例2は、ロブ味、ロブ臭は解消されたものの、酸味が強くなりすぎて実用的ではなく、タンニン酸を噴霧した比較例3は、ロブ味、ロブ臭は普通程度あるものの渋味が導入され、コーヒー本来の味から離れすぎて実用的でない。
【0024】
〔別実施の形態〕
(1)上記実施形態では、ロブスタ種のコーヒー豆を例を挙げて説明したが、本発明の適用されるコーヒー種は、これに限定されるものではなく、リベリカ種のコーヒー豆であってもよいし、又、アラビカ種のコーヒー豆に本発明方法を適用すると、くせのないマイルドな一層好ましい風味が得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing roasted coffee beans, and more particularly to a method for producing roasted coffee beans with improved flavor.
[0002]
[Prior art]
Coffee beverages are manufactured by crushing roasted coffee beans and adding water to this to extract the coffee liquid. In particular, the coffee beans are roasted to produce unique aromas, tastes and colors. To do. Various tastes and aromas are produced depending on the coffee beans production area, variety, and roasting method.
[0003]
However, some coffee beans have so-called low-grade varieties such as Robusta varieties that produce an unpleasant odor or unpleasant flavor even when roasted. The amount used is limited. Therefore, various quality improvement methods have been proposed in order to expand the range of use of low-grade coffee beans.
[0004]
For example, a method of treating the surface of Robusta coffee beans with a predetermined amount of tannin (Patent Document 1), a method of performing two-stage roasting (Patent Document 2), and the like have been proposed.
[0005]
[Patent Document 1]
JP-A-4-144642 [Patent Document 2]
JP 2000-300180 A (paragraph [0028] Example 3, paragraph [0029])
[0006]
[Problems to be solved by the invention]
However, in the method of Patent Document 1, since tannin is a component that enhances astringency, the astringent taste (lob taste) of Robusta species is countered by adding astringency. The astringency is enhanced rather than reduced, resulting in a different taste being introduced into the coffee beverage, which is not practical. Not only that, but tannin liquid is added to green coffee beans, so it takes a long time (about 0.5-2 hours) for the tannin liquid to penetrate into green coffee beans, and the roasting time is also long It is long and not practical at all.
[0007]
In the method of Patent Document 2, robusta-type coffee beans are used for two-stage roasting to obtain a result that is not bitter, but the lobed taste is not completely eliminated and is practical. Not.
[0008]
Accordingly, in view of the above-mentioned problems of the prior art, the object of the present invention is to make it possible to reliably improve the flavor of roasted coffee beans, and particularly to reduce the unpleasant flavor of low-grade coffee beans such as Robusta. An object of the present invention is to provide a method for producing roasted coffee beans that can be reliably reduced.
[0009]
[Means for Solving the Problems]
The above object can be achieved by the inventions described in the claims. That is, the present invention provides a method for producing roasted coffee beans in which the roasted coffee beans are treated with an acidic solution excluding tannic acid, and the water content of the roasted coffee beans is 4% or less. Is citric acid at a concentration of 0.25 to 1.50 M / L.
[0010]
According to this configuration, the acid treatment on the roasted coffee beans moderately neutralizes the flavor of the roasted coffee beans, and suppresses and reduces the unpleasant pungent taste, thereby the flavor, aroma, etc. of the coffee liquid after extraction Can be made preferable. Moreover, since the roasted coffee beans are subjected to an acid treatment, the acidic liquid can permeate the roasted coffee beans in a short time, and the flavor can be improved. Moreover, since citric acid having a concentration of 0.25 to 1.50 M / L is used as the acidic solution, a more preferable flavor is brought about for roasted coffee beans. However, among the acid treatment liquids used, tannic acid increases the astringency and adversely affects the flavor.
[0011]
Coffee was before Symbol roasting Irimame is, it is preferable that the Robusta species.
[0012]
According to this configuration, in particular, when using low-grade type of coffee beans such as Robusta, the unpleasant taste (Rob flavor), since unpleasant odor (Rob odor) can be effectively neutralized, Robusta The amount of seeds used can be increased, and the cost of raw materials for coffee beverages can be reduced. [0013]
It is preferable that the treatment amount of the citric acid solution is 1.0 to 6.0% by weight with respect to the roasted coffee beans.
[0014]
According to this structure, a more preferable flavor is brought about with respect to roasted coffee beans. If the weight ratio is less than 1.0%, it is insufficient for exhibiting a sufficient effect, and if it exceeds 6.0%, the acidity becomes strong, which is not preferable.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described in detail. First, green coffee beans are roasted at a predetermined temperature for a predetermined time. As the roasting apparatus and roasting conditions, the usual apparatus and conditions can be adopted. The roasted beans that have been roasted are sprayed or immersed in an acidic solution excluding tannic acid and exposed to the acidic solution. It is preferable to use a citric acid solution as the acidic solution. In this case, the treatment amount of the citric acid solution is preferably 1.0 to 6.0%, more preferably 2.5 to 5.0%, based on the weight of the fried beans. The concentration of the citric acid solution is preferably about 0.25 to 1.50 M / L. If the concentration of the citric acid solution exceeds 1.50 M / L, the sourness can be felt, and if it exceeds 2.00 M / L, the acidity becomes stronger.
[0016]
In order to reduce the moisture content of the fried beans, it is preferable that the roasted fried beans be subjected to an acid treatment after cooling to room temperature and then immediately after the roasting. May be. The drying process in that case may be performed batch-wise by putting it into a drying furnace, or may be performed continuously so as to be conveyed on a conveyor while irradiating heat rays with an infrared heater. In short, it is sufficient if the water content of the fried beans can be kept below 4%. This is because by maintaining the water content at 4% or less, it is possible to suppress the acidity of the fried beans and maintain a preferred flavor.
[0017]
The acid-treated fried beans are pulverized under normal conditions, and further added thereto to extract coffee liquid to obtain a coffee beverage. By doing so, it is possible to reduce the lob taste and lob odor of coffee beans that are generally regarded as low-grade varieties, such as Robusta, and to obtain the original coffee flavor.
[0018]
【Example】
Example 1
Indonesian Robusta species (Indonesian Rob) were heated and roasted using 100 kg at about 200 to 240 ° C. for 6 to 8 minutes with a roasting machine (manufactured by Probat, NOVA 1000 U). After cooling, the roasted beans immediately roasted were sprayed with a 1M / L citric acid solution at 2.5% based on the weight ratio of the roasted beans and dried to make the water content of the roasted beans 3.8%. Thereafter, the fried beans were pulverized to a medium grind using a grinder (BONMAC coffee cutter 570N), and 1800 mL of hot water having a temperature of 98 ° C. was added per 100 g of crushed coffee to extract a coffee liquid. A liquid property test (acidity and pH) of the obtained coffee liquid was performed, and a sensory test was performed by five professional panelists. The measurement results are shown in Table 1. The water content of the fried beans was measured with a moisture meter KETT-FD600 (measuring conditions: 105 ° C., 15 minutes) manufactured by Kett, and the acidity was measured with an acidity meter manufactured by Kyoto Denshi Kogyo Co., Ltd. (AF-500N), pH Was measured using a pH meter manufactured by Toa Denpa Kogyo Co., Ltd. (HM-30G).
[0019]
(Example 2)
A coffee extract was obtained in the same manner as in Example 1, except that Vietnamese Robusta seeds (Vietnam lob) were used as coffee beans, and the water content of the fried beans was 3.9% by drying.
[0020]
(Comparative Example 1)
A coffee extract was obtained in the same manner as in Example 1 except that the treatment with the citric acid solution was not performed.
[0021]
(Comparative Example 2)
A coffee extract was obtained in the same manner as in Example 1 except that the 1M / L citric acid solution was sprayed at 5.0% with respect to the fried bean weight ratio.
[0022]
(Comparative Example 3)
A coffee extract was obtained in the same manner as in Example 1 except that tannic acid was sprayed at 2.5% based on the weight ratio of the fried beans instead of the citric acid solution.
[0023]
[Table 1]
Unpleasant flavor, odor: +; Strong, ±; Normal,-; Weak From the results shown in Table 1, Examples 1 and 2 in which the citric acid solution was sprayed to reduce the water content to 4% or less had an effect of weakening the lob taste. It turns out that it is large and excellent. In Comparative Example 2 having a moisture content of more than 4%, the lobbiness and lob odor were eliminated, but the acidity became too strong and impractical, and Comparative Example 3 sprayed with tannic acid had the Although it has a normal odor, astringency is introduced and it is not practical because it is too far from the original taste of coffee.
[0024]
[Another embodiment]
(1) In the above embodiment, Robusta type coffee beans have been described as examples. However, the coffee type to which the present invention is applied is not limited to this, and may be Revelica type coffee beans. Moreover, when the method of the present invention is applied to Arabica coffee beans, a milder and more favorable flavor without habit can be obtained.
Claims (3)
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JP2003137241A JP3898151B2 (en) | 2003-05-15 | 2003-05-15 | Method for producing roasted coffee beans |
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JP2003137241A JP3898151B2 (en) | 2003-05-15 | 2003-05-15 | Method for producing roasted coffee beans |
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JP4488850B2 (en) * | 2004-09-15 | 2010-06-23 | キーコーヒー株式会社 | Processed coffee beans, processed beverage extract and beverage using the processed product |
JP2009542224A (en) * | 2006-06-28 | 2009-12-03 | ボヤヴァ・リパブリック・エルエルシー | Cold impregnation method for strengthening coffee beans |
US20100009036A1 (en) * | 2006-07-26 | 2010-01-14 | Voyava Republic Llc | cold infusion process for fortifying corn and/or soybeans |
JP4967070B1 (en) * | 2011-09-12 | 2012-07-04 | 英治 川島 | Coffee beans manufacturing method |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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LAPS | Cancellation because of no payment of annual fees |