Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink

A technology of coffee fruit and coffee beans, which is applied in the fields of green coffee processing, coffee, food science, etc., and can solve problems such as the decline in the quality of coffee beverages

Inactive Publication Date: 2009-11-25
SUNTORY BEVERAGE & FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, when the green coffee beans are contaminated by acetic acid bacteria, the acetic acid produced by the acetic acid bacteria will be absorbed by the green coffee beans, and the quality of the coffee beverage obtained by roasting the coffee beans will be greatly reduced

Method used

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  • Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink
  • Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink
  • Method of treating coffee cherries, green coffee beans, roasted coffee beans, and coffee drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0057] The method for processing coffee cherries of the present invention includes a refining process of separating and refining green coffee beans from coffee cherries. More specifically, the method of the present invention includes: (1) washing and sorting processes; (2) steam treatment processes; (3) Rapid cooling process; (4) fermentation process; (5) drying process and (6) refining process. These steps are described below.

[0058] The method for processing coffee cherries of the present invention is to sequentially carry out (1) washing and sorting process to (6) refining process on the picked coffee cherries. In addition to (2) steam treatment process and (6) refining process, if necessary, any optional process can be omitted, or in appropriate cases, the method can also be processed by other processes other than process (1) to process (6). method to proceed.

[0059] (1) washing and sorting process; (2) steam treatment process; (3) rapid cooling process; (4) fermenta...

Embodiment 1

[0132] Example 1 Study on the Effect of Steam Treatment on Fermentation (Effect of Minimizing Miscellaneous Bacteria)

[0133] The effect of steam treatment on fermentation was studied below with coffee cherries. 1000 g of coffee cherries were processed using a conveyor with adjustable speed (2K conveyor belt steamer, manufactured by Kawasaki Co.) and equipped with a tunnel-shaped steam introduction part, the temperature of the steam used was 100° C., and the processing time was 30 seconds bell. 1000 g of steamed coffee cherries were placed in a 3000 ml flask.

[0134] Next, 4 g of sterile water was added to 1 g of dried cells of EC1118 strain, which is a yeast for wine fermentation, to dissolve the cells. The obtained yeast solution was uniformly applied to 1000 g of steam-treated coffee cherries, and left to ferment at 23° C. for 48 hours (sample 1). Coffee cherries that were not steamed were prepared as a control (Comparative Example 1).

[0135]The fermented coffee ch...

Embodiment 2

[0146] Embodiment 2 to the research of steam treatment condition and time

[0147] The coffee cherries were steamed with a pressure vessel (HTS-70 / 160, manufactured by Hisaka Works, LTD.) which was adjustable in temperature and pressure and equipped with steam introducing means.

[0148] The coffee cherries were steamed under the following conditions:

[0149] The steam temperature is 70°C, and the processing time is 60 seconds (sample 2-1);

[0150] The steam temperature is 100°C, and the processing time is 5 seconds (sample 2-2);

[0151] Steam temperature 100°C, treatment time 30 seconds (sample 2-3);

[0152] Steam temperature 100°C, treatment time 300 seconds (sample 2-4);

[0153] Steam temperature 100°C, treatment time 60 minutes (sample 2-5);

[0154] Steam temperature 110°C, treatment time 30 seconds (samples 2-6); and

[0155] Steam temperature 150°C, treatment time 10 seconds (samples 2-7).

[0156] After steam treatment, fermentation was carried out accordi...

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PUM

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Abstract

A method of treating coffee cherries, comprising a refining step for separating and refining green coffee beans from coffee cherries, wherein the coffee cherries are steam treated, after which the green coffee beans are separated and refined.

Description

technical field [0001] The present invention relates to a method of processing coffee cherries comprising a refining process of separating and refining green coffee beans from the coffee cherries. Background technique [0002] Coffee cherries are the fruit of the Rubiaceae plant known as the "coffee tree", and are usually grown in tropical regions near the equator. Coffee trees usually bloom and bear fruit, and can be picked 2 to 3 years after planting. [0003] Commonly known methods for processing coffee cherries include a refining process including water-washing or natural to remove the outer skin and pulp parts of coffee cherries to obtain green coffee beans (see, for example, Non-Patent Document 1). [0004] The obtained green coffee beans are roasted to produce roasted coffee beans. Flavor and aroma components are produced during the roasting process of green coffee beans, and the resulting flavor and aroma components determine the unique taste and aroma of coffee. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/00A23F5/02
CPCA23F5/02
Inventor 南善清井户芳博好本顺彦丰村望
Owner SUNTORY BEVERAGE & FOOD LTD
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