Method of Processing Green Coffee Beans

a technology of green coffee beans and green coffee beans, which is applied in the field of processing green coffee beans, can solve the problems of insufficient improvement of the flavor and aroma of coffee beans, and achieve the effects of rich aroma and flavor, improved flavor and aroma of green coffee beans, and good aroma and flavor components

Inactive Publication Date: 2012-09-27
SUNTORY BEVERAGE & FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0055]With the method of processing green coffee beans according to the first characteristic configuration of the invention, to add good aroma and flavor components it is not necessary to perform tasks such as adding extracted aroma and flavor components to other green coffee beans, for example, and thus the flavor and aroma of the green coffee beans can be improved with ease. In other words, it is possible to directly infuse the green coffee beans with desirable aromas and flavors through the fermentation process. Put differently, it is possible to provide a method of processing coffee beans that allows richly fragrant coffee beans having unique aromas to be obtained with ease.
[0056]With the method of processing green coffee beans according to the second characteristic configuration of the invention, the green coffee beans that are used in the fermentation process have not been ground up and thus can easily be separated from the microorganisms. This allows only the green coffee beans that have been through the fermentation process to be easily selected out in the separation process, and therefore it is possible to obtain green coffee beans that have been infused with desirable aromas and flavors that can be supplied as they are as green coffee beans whose aroma and flavor have been improved.
[0057]The green coffee beans that are selected out in the separation process can be transported in the form of unground coffee beans, and thus can be adopted in a wide range of products and easily retain their aroma and flavor over an extended period of time.
[0058]With the method of processing green coffee beans according to the third characteristic configuration of the invention, the fermentation process can be started the moment that contact occurs with the microorganisms, and thus it becomes easy to start the fermentation process at a desired time.
[0059]Additionally, before starting the fermentation process by initiating contact with the microorganisms, it is possible to add additives such as pH adjusting agents, or to store, hold, or transport the green coffee beans and the nutritive substances with the two in contact with one another.
[0060]Thus, this method of processing green coffee beans is well suited for instances where it is necessary to perform various types of processing before starting the fermentation process.

Problems solved by technology

Simply changing the various conditions under which roasting is carried out, however, is not sufficient to improve the flavor and aroma of the coffee beans.

Method used

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  • Method of Processing Green Coffee Beans
  • Method of Processing Green Coffee Beans

Examples

Experimental program
Comparison scheme
Effect test

embodiment 1

[0136]Using coffee berries and yeast, the form of the coffee berries and the yeast type were changed to assess the suitability of various conditions for fermentation.

[0137]Two types of coffee berries were examined, these being (1) undried coffee berries (Okinawa-grown Arabica berries washed in water), and (2) dried coffee berries that have been soaked in water (dried Brazil-grown Arabica coffee beans soaked in purified water for 40 minutes).

[0138]Two types of dried yeast (the L2323 and S102 described above) were used.

[0139]3 g of each dried yeast was suspended in 50 mL water heated to 41° C. and let stand for approximately 30 minutes, yielding a concentrated yeast-containing solution having a yeast concentration of 6.0×109 cells per 1 mL. This was then diluted by a factor of 20 to produce a yeast suspension (3.0×108 cells / ml).

[0140]100 g of each of the above coffee berries was placed in a triangular flask, and to this was added 250 mL of the yeast suspension, and the flask was cappe...

embodiment 2

[0146]Using dried coffee berries, the effect that microorganism fermentation has on the flavor and aroma of green coffee beans was examined.

[0147]Arabica beans grown in Brazil were used as the dried coffee berries. As the yeast suspension, the two types of yeast suspensions (L2323 and S102) described in Embodiment 1 were used.

[0148]500 mL yeast suspension was added to and absorbed by 200 g dried coffee berries. This was then placed in a triangular flask, and the flask was capped by a silicon cap and incubated for six days at 22° C.

[0149]The weight of the flask was measured after day six, and in both causes a drop in weight was confirmed (see Table 1). It was therefore concluded that fermentation by the microorganisms had occurred in each sample.

TABLE 1yeastweight drop (g)L23231.69S1022.09

[0150]

[0151]The coffee berries in the flask after six days incubation were dried at 55° C. for 24 hours in a drying machine, and then their pulp and skin were removed, producing 70 to 90 g of green ...

embodiment 3

[0171]An evaluation was performed on the roasted coffee beans obtained using green coffee beans that were processed by the method of processing green coffee beans according to the invention, and coffee beverages were obtained by grinding those roasted coffee beans, infusing them with water and then extracting the water through filtration using a filter. Evaluation of the coffee beverages was performed by preparing drip extract and canned coffee.

[0172]A. Evaluating the Roasted Coffee Beans

[0173]Roasted coffee beans were prepared using the three types of green coffee beans that were obtained in Embodiment 2 (L2323 green beans, S102 green beans, control green beans).

[0174]70 to 90 g of each green coffee bean was roasted for approximately 30 minutes at a temperature between 150 to 200° C. using a roasting machine (made by PROBAT; Battery Sample Roaster BRZ2), yielding approximately 40 to 50 g of roasted coffee beans with an L value (indicator of roasting) of about 20 (these will be refe...

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Abstract

A method of processing coffee berries which includes a fermentation process of bringing coffee berries having a coffee seed and coffee pulp into contact with microorganisms that metabolize said coffee pulp to cause fermentation, and a refining process. Green coffee beans are obtained by performing a fermentation process of bringing coffee berries, which have a coffee seed and coffee pulp, and microorganisms into contact with one another to cause fermentation, and a refining process.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application is a divisional application of U.S. patent application Ser. No. 10 / 573,373, filed on Feb. 21, 2007, which is a national stage filing under 35 U.S.C. 371 of PCT / JP2004 / 013793, filed Sep. 22, 2004, which claims priority to Japanese Patent Application No. JP 2003-333754, filed Sep. 25, 2003. The entire contents of the above-referenced applications are incorporated herein by reference.TECHNICAL FIELD[0002]The present invention relates to methods of processing green coffee beans, roasted coffee beans that are obtained by roasting the green coffee beans produced by those processing methods, and coffee beverages that are obtained from those roasted coffee beans.BACKGROUND ART[0003]The term “coffee bean” collectively refers to the seeds (coffee seeds) that are obtained by the process (refining process) of removing the pulp and the skin from the berries (known as coffee berries or coffee cherries) of Coffea plants of the family Rub...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23F5/02A23F5/10A23F5/26A23F5/00A23F5/24
CPCA23F5/02A23F5/246A23F5/243
Inventor TAKAHASHI, KENZOMINAMI, YOSHIKIYOKANABUCHI, YOSHIUKITOGAMI, KEIKOMITSUHASHI, MORIO
Owner SUNTORY BEVERAGE & FOOD LTD
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