Unlock instant, AI-driven research and patent intelligence for your innovation.

Steam processing method for baked coffee bean

A technology of water vapor treatment and treatment method, which is applied in the methods of roasting coffee, processing roasted coffee, removing impurities, etc., can solve the problems of complicated processing procedures, increased cost, increased working hours, etc., and achieves reduction of bad odor components, The effect of stabilizing aroma quality and reducing unevenness

Inactive Publication Date: 2006-09-27
SUNTORY BEVERAGE & FOOD LTD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem that when water vapor is continuously supplied to filled roasted coffee beans and the water vapor comes into contact with the beans, a temperature difference is generated between the water vapor inlet portion and the water vapor outlet portion of the device filled with roasted coffee beans, Therefore, the roasting degree of the entrance part and the exit part are not the same
Therefore, compared with the roasted beans near the entrance, the roasted beans near the exit have a lower degree of roasting, and there is a difference in the aroma quality between the roasted beans near the entrance and the roasted beans near the exit, and it is difficult to maintain a certain aroma quality.
[0004] In order to solve these problems, it is considered to perform a preheating process before filling the roasted beans in the device, but this not only increases man-hours, but also complicates temperature management and complicates the processing process
In addition, means of heating the filled unit from the outside are also considered, but this requires special equipment, leading to increased costs

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Under high temperature and high pressure, steam is passed into the whole roasted coffee beans, and the steam treatment and hydrothermal reaction of the roasted coffee beans are carried out at the same time.

[0057] That is, 200kg of roasted coffee beans (L=24) are placed in a pressure vessel with water vapor inlet and outlet pipes and a pressure of 3.0MPa (L = 24 (a general index indicating the chromaticity / brightness of solid and liquid. It is called L value. ), Robusta species), with a flow rate of 100kg / hour per 1kg of roasted coffee beans, 1.3MPa (194°C) high-pressure steam (saturated steam) is introduced from the steam inlet pipe, and the pressure is 1.3MPa ( 194°C) and 4 minutes of aeration treatment, the obtained roasted coffee beans were used as control beans 1.

[0058] The temperatures near the water vapor inlet and outlet were measured, and it was found that the inlet temperature reached the holding temperature of 194°C about 4 minutes after the steam aerati...

Embodiment 2

[0061] Next, a water vapor treatment experiment using the water vapor aeration method of the present invention was carried out. In this experiment, the water vapor ventilation method of the detection method is used. Specifically, in the heating process, the opening of the water vapor outlet valve is controlled with the water vapor outlet temperature as the controlled variable, and before the water vapor inlet temperature reaches 160°C or above, feedback control is performed to make the water vapor inlet temperature and the outlet The temperature interval is 10°C or less, and the time point when the temperature difference reaches 10°C or less is taken as the turning point, and then the water vapor ventilation method is adopted to quickly reach 1.3MPa (194°C), otherwise In addition, all were carried out under the same conditions as in Example 1, and the processed beans 1 were obtained.

[0062]The temperature near the water vapor inlet and outlet was measured, and it was found ...

Embodiment 3

[0064] Next, a water vapor treatment experiment using the water vapor aeration method of the present invention was carried out. In this experiment, the water vapor aeration method of predictive means was used. Specifically, in the temperature raising process, the pressure in the device is brought to 0.5 MPa (155°C) in 3 minutes, and it is estimated that this is the turning point when almost all the condensed water has been discharged, and then the temperature is increased from 0.5 MPa to 1.3 in 2 minutes. Except for the aeration method of MPa (194° C.), it was implemented under the same conditions as in Example 1, and this process beans 2 were obtained.

[0065] After the implementation of this experiment, the temperature near the water vapor inlet and outlet was measured, and it was found that when the inlet temperature reached 160°C, the outlet temperature was 156°C. After that, the temperature interval between the inlet and the outlet was kept within 5°C, reaching a holdin...

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

It is intended to provide a steam-treatment method for stably producing steam-treated roasted coffee beans having constant flavor qualities by lessening the scattering in the extent of roasting from site to site in an apparatus for treating roasted coffee beans with steam without resorting to complicated procedures or causing an increase in cost. To an apparatus packed with roasted coffee beans, steam at a temperature lower than the temperature required for the progress of the roasting extent of roasted coffee beans is blown until flocculated water formed in the apparatus is discharged from the apparatus. Next, the temperature of the vapor to be blown into the apparatus is elevated to give a sufficient temperature for the progress of the roasting extent of the roasted coffee beans.

Description

technical field [0001] The present invention relates to the treatment technology of roasted beans. The technology is to continuously feed water vapor into roasted coffee beans and make the water vapor contact with the beans. More specifically, the present invention relates to a technique for stably producing treated beans while reducing unevenness in the degree of roasting at various locations in an apparatus during steam treatment. Background technique [0002] Conventionally, there is known a technique of continuously passing water vapor into roasted coffee beans under high temperature and high pressure conditions, and bringing the water vapor into contact with the beans to reduce bad odor components, sourness, etc. of the beans. (International Patent Application PCT / JP2004 / 010653) This technology continuously injects water vapor into roasted coffee beans filled in a container equipped with water vapor inlet pipes and outlet pipes, and makes the water vapor come into conta...

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): A23F5/04
CPCA23F5/16A23F5/04A23F5/10
Inventor 寺本贤二长尾浩二涉谷胜司横尾芳明
Owner SUNTORY BEVERAGE & FOOD LTD