JPH0411841A - Method for aging coffee raw bean - Google Patents
Method for aging coffee raw beanInfo
- Publication number
- JPH0411841A JPH0411841A JP11365190A JP11365190A JPH0411841A JP H0411841 A JPH0411841 A JP H0411841A JP 11365190 A JP11365190 A JP 11365190A JP 11365190 A JP11365190 A JP 11365190A JP H0411841 A JPH0411841 A JP H0411841A
- Authority
- JP
- Japan
- Prior art keywords
- low
- humidity
- coffee beans
- green coffee
- temperature
- Prior art date
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 16
- 230000002431 foraging effect Effects 0.000 title claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 10
- 241000533293 Sesbania emerus Species 0.000 claims description 35
- 230000005070 ripening Effects 0.000 claims description 12
- 244000013123 dwarf bean Species 0.000 claims description 2
- 235000021331 green beans Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 230000032683 aging Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009103 reabsorption Effects 0.000 description 1
- 230000003134 recirculating effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】 主栗上■■朋光団 本発明は、コーヒー生豆の熟成方法に関する。[Detailed description of the invention] Chief Kurigami ■■ Hokodan The present invention relates to a method for ripening green coffee beans.
従来■肢歪
コーヒーの渋みや酸味を抑えて旨味とこく（以下アロマ
という）を出させる方法の一つとして、コーヒー生豆を
長時間保存後に焙煎する方法がある。Conventional ■ One way to reduce the bitterness and acidity of coffee and bring out its umami and body (hereinafter referred to as aroma) is to roast green coffee beans after storing them for a long time.
しよ゛と る
従来のこのような長期間保存して熟成し、これを焙煎す
る方法では、熟成期間が約１年以上かかるために、この
熟成期間中の保管、品質変化防止あるいは虫害防止に多
大の設備と管理が必要となっていた。そのため、熟成期
間を短縮することが要望されていた。 また、コーヒー
生豆は、その採取の時期や製造条件によってその品質が
相違し、−船釣に同一品質のコーヒー生豆を常時入手す
ることは困難であり、そのため入手したコーヒー生豆を
そのまま焙煎すると、焙煎コーヒーのアロマが焙煎毎に
変化する可能性があった。そのため年間を通して同じア
ロマの焙煎コーヒー°を簡便に作り出せる方法の開発が
望まれていた。The conventional method of storing and ripening for a long time and then roasting takes about one year or more, so it is difficult to store, prevent quality changes, or prevent insect damage during this ripening period. This required a large amount of equipment and management. Therefore, it has been desired to shorten the ripening period. In addition, the quality of green coffee beans varies depending on the time of collection and manufacturing conditions, and it is difficult to always obtain green coffee beans of the same quality while fishing on a boat. When roasted, the aroma of roasted coffee could change from roast to roast. Therefore, it has been desired to develop a method that can easily produce roasted coffee with the same aroma throughout the year.
−”るための
本発明者らは、従来のコーヒー生豆熟成におけるこれら
の課題を解決する手段について鋭意検討したところ、コ
ーヒー生豆を低湿度、低温度で処理してコーヒー生豆を
乾燥させ、これを焙煎すると従来のように長期間熟成を
行なわなくともアロマに富むコーヒーが得られることを
見出して本発明を完成するに到ったものである。The inventors of the present invention have conducted intensive studies on means to solve these problems in conventional green coffee bean ripening, and have found that green coffee beans are dried by processing them at low humidity and low temperature. The present invention was completed based on the discovery that by roasting this coffee, a coffee rich in aroma can be obtained without the need for long-term aging as in conventional methods.
すなわち、本発明は、コーヒー生豆を、低湿度、低温度
で処理して水分１１％以下に乾燥することによりなるコ
ーヒー生豆の熟成方法に関する。That is, the present invention relates to a method for ripening green coffee beans, which involves drying the green coffee beans to a moisture content of 11% or less by treating the green coffee beans at low humidity and low temperature.
一般に流通しているコーヒー生豆の水分は１１％より高
い。本発明は、このようなコーヒー生豆を低湿度、低温
度で処理して水分１１％以下、好ましくは９％以下に乾
燥させる。The moisture content of commonly available green coffee beans is higher than 11%. The present invention processes such green coffee beans at low humidity and low temperature to dry them to a moisture content of 11% or less, preferably 9% or less.
本発明における低湿度、低温度の処理は、低湿度、低温
度の空気を流通させて行うことができる。The low-humidity, low-temperature treatment in the present invention can be performed by circulating low-humidity, low-temperature air.
このような空気としては絶対湿度０．ＯＬ６ｋｇ／ｋｇ
以下、好ましくは０．０１３ｋｇ／ｋｇ以下に乾燥され
た空気を温度７０″Ｃ以下、好ましくは６０″Ｃ以下で
流通させ比較的短時間のうちにコーヒー生豆の水分を１
１％以下にするとよい。The absolute humidity of such air is 0. OL6kg/kg
Hereinafter, air dried to preferably 0.013 kg/kg or less is circulated at a temperature of 70"C or less, preferably 60"C or less, and the water content of the green coffee beans is reduced to 1% in a relatively short period of time.
It is best to keep it below 1%.
また、コーヒー生豆を、直ちに焙煎しない場合は、これ
を防湿または相対湿度６０％以下、好ましくは５０％以
下で室温状態の室に保存し必要に応じてこれを取り出し
、焙煎してもよい。In addition, if the green coffee beans are not roasted immediately, they should be stored in a moisture-proof room or in a room at room temperature with a relative humidity of 60% or less, preferably 50% or less, and they can be taken out and roasted as needed. good.
このようにしてコーヒー生豆を乾燥し、これを焙煎する
とアロマに富むコーヒーを得ることができる。その結果
、コーヒー生豆の熟成期間を数時間程度に飛躍的に短縮
し、アロマに冨む一定品質のコーヒーを得ることができ
る。By drying the green coffee beans in this way and roasting them, it is possible to obtain coffee rich in aroma. As a result, the ripening period for green coffee beans can be dramatically shortened to about a few hours, and coffee of a constant quality and rich in aroma can be obtained.
本発明の方法で熟成を行う場合には、コーヒー生豆の品
温は低温で処理するためコーヒー生豆の品質を損うこと
なく水分の制御が可能になり、本発明の方法で熟成した
コーヒー生豆を焙煎したコーヒーは、焙煎時に火の通り
が早く、豆の中まで火が通り、従来の長期間保存したコ
ーヒー生豆に比べてアロマに富む焙煎コーヒーを得るこ
とが出来る。When ripening by the method of the present invention, the temperature of the green coffee beans is treated at a low temperature, so it is possible to control the moisture content without impairing the quality of the green coffee beans, and the coffee aged by the method of the present invention Coffee made from roasted green beans cooks quickly during roasting, and the heat penetrates through the beans, making it possible to obtain roasted coffee with a richer aroma than conventional green coffee beans that have been stored for a long time.
更に、本発明の低湿度、低温度乾燥品を直ちに焙煎しな
い場合には、水分の再吸収による変質を避ける目的と熟
成を更に進行させる目的から室温で防湿もしくは相対湿
度６０％以下、好ましくは５０％以下の低湿度で保存す
ると良い。Furthermore, if the low humidity, low temperature dried product of the present invention is not roasted immediately, it should be roasted at room temperature to prevent moisture or at a relative humidity of 60% or less, preferably at a relative humidity of 60% or less, for the purpose of avoiding deterioration due to water reabsorption and for the purpose of further promoting ripening. It is best to store it at a low humidity of 50% or less.
本発明におけるコーヒー生豆の熟成は、コーヒー生豆の
水分を一度に目標値まで乾燥する方法によって行っても
よいが、また乾燥の途中で乾燥を中断し、室温で防湿状
態、あるいは低湿度にて一時保存後、再度低湿度、低温
度乾燥を行う、いわゆるテンパリングの方法も熟成に有
効である。The aging of green coffee beans in the present invention may be carried out by drying the moisture content of the green coffee beans to a target value at once, but it is also possible to interrupt the drying process in the middle of the drying process and leave the coffee beans in a moisture-proof state at room temperature or at low humidity. The so-called tempering method, in which the product is temporarily stored and then dried again at low humidity and low temperature, is also effective for ripening.
上述の低湿度空気は、通常の冷凍式除湿機や乾燥剤を充
填した乾燥筒に空気を流通する方法などの除湿装置で製
造することができる。また、コーヒー生豆の乾燥に使用
した後の空気は上述の除湿装置に再循環する方法で効率
的な低湿度空気の製造を行うことが出来る。The above-mentioned low-humidity air can be produced using a dehumidifying device such as an ordinary refrigerating dehumidifier or a method of circulating air through a drying tube filled with a desiccant. In addition, by recirculating the air used to dry the green coffee beans to the dehumidifying device described above, it is possible to efficiently produce low-humidity air.
次に、本発明の実施例をあげ、本発明をさらに具体的に
説明する。Next, the present invention will be described in more detail with reference to Examples.
実施例１
下部に金網を備えた底面が４０ｃｍ正方形のステンレス
鋼製乾燥容器に水分１２．３％のコロンビア産コーヒー
生豆３８ｋｇを入れ、下部より絶対湿度０．００２ｋｇ
／ｋｇの除湿空気を４５°Ｃに加温し、毎秒０．３ｍの
風速で通過させ１０時間乾燥して熟成を行った。この結
果、得られるコーヒー生豆は、水分７．８％、水分活性
０．３８を示した。Example 1 38 kg of Colombian green coffee beans with a moisture content of 12.3% were placed in a stainless steel drying container with a 40 cm square bottom and a wire mesh at the bottom, and an absolute humidity of 0.002 kg was added from the bottom.
/kg of dehumidified air was heated to 45°C and passed through at a wind speed of 0.3 m/sec to dry for 10 hours for ripening. As a result, the obtained green coffee beans exhibited a moisture content of 7.8% and a water activity of 0.38.
なお、水分測定は、コーヒーを粗ｆ４後１３０°Ｃで５
時間乾燥してその減量より求めた。また、得られたコー
ヒー生豆を焙煎し、本熟成を行わなかった生豆の焙煎物
とアロマについて比較試験を行った。アロマ測定は、ネ
ルドリップ式のいれ方で細かくひいた焙煎コーヒー６０
ｇを熱湯５００１ｄｌで抽出したコーヒー液のアロマを
３名のパネラ−によって判定し比較した。For water content measurement, coffee was heated at 130°C for 5 minutes after rough f4.
It was determined from the weight loss after drying for a period of time. In addition, the obtained green coffee beans were roasted, and a comparative test was conducted on the aroma with roasted green coffee beans that were not subjected to main aging. Aroma measurements were made using roasted coffee 60%, which was finely ground using a flannel drip method.
The aroma of coffee liquid extracted with 5001 dl of boiling water was judged and compared by three panelists.
この結果、上記実施例によって得られた焙煎コーヒーは
、本熟成を行なわなかったコーヒー生豆にくらべて３名
のいずれのパネラ−も著しく強いアロマを示すと判定し
、コーヒーのアロマが最大限に引き出されることが分っ
た。As a result, all three panelists judged that the roasted coffee obtained in the above example had a significantly stronger aroma than the green coffee beans that were not subjected to main aging, and the coffee aroma was maximized. I found out that I was drawn out.
実施例２
実施例１で得られたコーヒー豆を相対湿度５０％の室温
に調整された防湿状態の室に１ケ月間保存した。保存後
、これを取り出して焙煎を行いコーヒーを得た。得られ
るコーヒーは実施例工で得られるコーヒーと同じように
強いアロマを呈し、保存中アロマ成分が低減しないこと
が分った。Example 2 The coffee beans obtained in Example 1 were stored for one month in a moisture-proof room adjusted to a room temperature with a relative humidity of 50%. After storage, it was taken out and roasted to obtain coffee. It was found that the obtained coffee exhibited a strong aroma similar to the coffee obtained in the example process, and the aroma components did not decrease during storage.
生囲Ω並来
本発明の方法によると、コーヒー生豆を従来の１年以上
熟成していたのにくらべて数時間、例えば３〜ｌＯ時間
程度の短時間で熟成を行うことができる。しかも本発明
の方法によって処理したコーヒー生豆は、焙煎の時に豆
の中まで火が通り、火の通りが早く焙煎時間を短縮する
ことができ、焙煎を行う際のエネルギーコストを低減し
、−日のコーヒー生豆の焙煎処理量を増大することがで
きる。また、アロマを最大限に引き出すことができる。According to the method of the present invention, green coffee beans can be aged in a short time of several hours, for example, about 3 to 10 hours, compared to conventional methods in which green coffee beans are aged for more than one year. In addition, green coffee beans processed by the method of the present invention allow the fire to pass through the beans during roasting, which allows the beans to heat through quickly, shortening the roasting time and reducing energy costs during roasting. Therefore, it is possible to increase the amount of roasted green coffee beans on -day. It also allows you to bring out the aroma to the fullest.
さらに、防湿状態または低湿度状態で貯蔵し、必要な時
期に取り出し焙煎を行うことによって一定品質のコーヒ
ーを得ることができるので、コーヒー生豆の入荷時期に
よる品質の不均一性をなくし、年間を通じて同質の強い
アロマを持つ焙煎コーヒーを得ることができる。Furthermore, by storing coffee in a moisture-proof or low-humidity state and taking it out and roasting it at the required time, it is possible to obtain coffee of a constant quality. Through this process, you can obtain roasted coffee with a strong aroma of the same quality.
Claims (3)
１％以下に乾燥することを特徴とするコーヒー生豆の熟
成方法(1) Green coffee beans are processed at low humidity and temperature to reduce moisture content by 1
A method for aging green coffee beans characterized by drying them to 1% or less
流通させて行うものである請求項（１）記載のコーヒー
生豆の熟成方法(2) The method for ripening green coffee beans according to claim (1), wherein the low-humidity, low-temperature treatment is performed by circulating low-humidity, low-temperature air.
流通させ、さらにこれを防湿または低湿度で室温状態の
室に保存して行うものである請求項（１）記載のコーヒ
ー生豆の熟成方法(3) The coffee according to claim (1), wherein the low-humidity, low-temperature treatment is carried out by circulating low-humidity, low-temperature air and storing it in a moisture-proof or low-humidity room at room temperature. How to ripen green beans
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11365190A JPH0411841A (en) | 1990-04-27 | 1990-04-27 | Method for aging coffee raw bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11365190A JPH0411841A (en) | 1990-04-27 | 1990-04-27 | Method for aging coffee raw bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0411841A true JPH0411841A (en) | 1992-01-16 |
Family
ID=14617674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11365190A Pending JPH0411841A (en) | 1990-04-27 | 1990-04-27 | Method for aging coffee raw bean |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0411841A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006081451A (en) * | 2004-09-15 | 2006-03-30 | Key Coffee Inc | Coffee raw bean-processed material, processed material for extracting beverage, and beverage using the processed material |
| JP2015521844A (en) * | 2012-06-29 | 2015-08-03 | コーニンクラケ ダウ エグバート ビー．ブイ． | Coffee aromatization |
| JP2018050535A (en) * | 2016-09-29 | 2018-04-05 | キーコーヒー株式会社 | Modified coffee raw bean, modification method of coffee raw bean, roasted coffee bean, production method thereof, and production method of coffee extract |
| JP2018064552A (en) * | 2016-10-19 | 2018-04-26 | キーコーヒー株式会社 | Method for refining coffee raw bean |
-
1990
- 1990-04-27 JP JP11365190A patent/JPH0411841A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006081451A (en) * | 2004-09-15 | 2006-03-30 | Key Coffee Inc | Coffee raw bean-processed material, processed material for extracting beverage, and beverage using the processed material |
| 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 |
| JP2015521844A (en) * | 2012-06-29 | 2015-08-03 | コーニンクラケ ダウ エグバート ビー．ブイ． | Coffee aromatization |
| JP2018050535A (en) * | 2016-09-29 | 2018-04-05 | キーコーヒー株式会社 | Modified coffee raw bean, modification method of coffee raw bean, roasted coffee bean, production method thereof, and production method of coffee extract |
| JP2018064552A (en) * | 2016-10-19 | 2018-04-26 | キーコーヒー株式会社 | Method for refining coffee raw bean |
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