Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Roasted coffee beans and method for storing roasted coffee beans

A technology for roasting coffee and coffee beans, which is applied in the field of preservation of roasted coffee beans, can solve the problem of flavor reduction, and achieve the effect of rich aroma and full-bodied feeling

Inactive Publication Date: 2011-10-26
SUNTORY HLDG LTD
View PDF5 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, even with these efforts, it is difficult for consumers to consume all the roasted coffee beans or their pulverized products immediately after opening, especially in households where they are usually used in fractions, so the flavor loss cannot be avoided at this time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Roasted coffee beans and method for storing roasted coffee beans
  • Roasted coffee beans and method for storing roasted coffee beans
  • Roasted coffee beans and method for storing roasted coffee beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Example 1. Production of fermented coffee beans (1)

[0077] Fermented coffee beans are manufactured through the following processes;

[0078] 1) A steam treatment process in which coffee cherries are steamed at 90 to 110°C for 15 to 30 seconds,

[0079] 2) The process of cooling to 30-40°C,

[0080] 3) Adding 0.05 to 0.5% by weight of adipic acid or lactic acid per unit weight of coffee cherries to adjust the pH of the coffee cherries to pH 3 to 4,

[0081] 4) Simultaneously with or after the pH adjustment step, a microorganism attachment step for attaching fermentation microorganisms is performed,

[0082] 5) 30 ~ 40 ℃, 48 ~ 72 hours of cultivation process,

[0083] 6) A drying process for drying the cultivated coffee cherries,

[0084] 7) The process of separating and refining coffee pulp from coffee seeds to obtain fermented coffee beans.

[0085] That is, 100 kg of coffee fruit (Arabian species produced in Brazil) was prepared, and the above-mentioned proces...

Embodiment 2

[0096] Example 2. Production of fermented coffee beans (2)

[0097] In Guatemala, green coffee beans are usually washed from the coffee cherries. After the harvested fruit is put into the water tank to remove foreign matter, it is put into the pulp remover to remove the pulp, and then put into the water tank to remove the mucus attached to the parchment paper, and then dried under the sun or mechanically for shelling. This is because the cultivation site is on the slope of a mountain, and there is no place to spread the fruit to dry after harvesting, so it is an inevitable method.

[0098] On the other hand, Brazil and other places have vast plains where a large amount of fruit can be dried at one time, and the harvesting period is the dry season, so there is no need to worry about rain, so the non-washing method (also called natural method) is used for refining. It has the following characteristics, that is, the harvested fruit is spread directly on the square, dried in th...

Embodiment 3

[0100] Example 3. Preservation test of roasted coffee beans (1)

[0101] 1. Sensory evaluation of roasted coffee beans

[0102] Add ethyl isovalerate (manufactured by Tokyo Kasei Kogyo Co., Ltd.) to the roasted coffee beans that are moderately roasted (L value: 19.5) in a horizontal (horizontal) cylinder roaster (hot air type) from Brazil. Ethanol solution, so that the content of ethyl isovalerate relative to the total amount of roasted coffee beans is 10, 30, 50, 100, 200ppb (v / w) (respectively referred to as 10ppb additives, 30ppb additives, 50ppb additives, 100ppb additives, 200ppb additives). After stirring at room temperature for several minutes, heat and stir on an electric heating furnace at about 100°C for about 20 minutes, and stop heating and stirring when the weight of the roasted coffee beans is substantially the same as that before adding the ethanol solution. 120 g of the roasted coffee beans were put into an aluminum bag (product name: Lamizip AL-12) with a ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided are roasted coffee beans the inherent coffee taste and aroma of which are not damaged even after storing in the atmosphere, in which a change in flavor and deterioration thereof caused by oxidation with the passage of time are prevented and which has a good flavor. More specifically, roasted coffee beans contains ethyl isovalerate or fermented and roasted coffee beans, which have been preliminarily fermented and roasted, added thereto.

Description

technical field [0001] The present invention relates to roasted coffee beans that can be stored in the air for a long period of time and have improved storage properties. In addition, the present invention also relates to a method for preserving roasted coffee beans that can preserve roasted coffee beans in the air for a long period of time. Background technique [0002] The coffee fruit harvested from the coffee tree is composed of peel, pulp, mucilage (pectin layer), endocarp (seed coat, parchment), silver skin, endosperm, and germ from the outside. Through a dry (also known as dry, non-washed) or wet (also known as washed) refining process, the peel, pulp, endocarp, etc. are removed from the coffee berries to remove green coffee beans (including endosperm and part of the germ). Ordinary coffee is made by roasting green coffee beans with a roaster to produce roasted coffee beans, pulverizing the roasted coffee beans to make powdered coffee, and pouring hot water into the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/10A23F5/14
CPCA23F5/105A23F5/14
Inventor 大西达司藤原优好本诚子水田麻美
Owner SUNTORY HLDG LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com