Method for reducing unpleasant odor component in roasted coffee beans
AssigneeAsahi Group Holdings, Ltd.
InventorsShiori INABA, Hirosuke SUGAHARA
Life of this patent
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Abstract
The present invention provides a feature which suppresses the formation of indoles and scatoles, which are known to be an unpleasant odor component in roasted coffee beans, without heat-treating raw coffee beans to a high temperature of 100° C. or higher. More specifically, the present invention moistens raw coffee beans with water and subjects the same to a heat treatment at a temperature less than 100° C. at atmospheric pressure, causes the heat-treated raw coffee beans to absorb an organic acid and/or a saccharide, and thereafter, roasts the coffee beans.
Claims8
A production method for producing roasted coffee beans, the method comprising:
- (1) a step of adding 10% by mass or more of moisture to green coffee beans;
- (2) a step of, after the step of adding the moisture, heating the green coffee beans and the moisture to a temperature lower than 100° C. under atmospheric pressure to impregnate the green coffee beans with the moisture;
- (3) a step of, after the step of impregnating the green coffee beans with the moisture, causing an organic acid and/or a saccharide to be absorbed to the green coffee beans impregnated with the moisture;
- and
- (4) a step of, after the step of causing the organic acid and/or the saccharide to be absorbed, roasting the green coffee beans having absorbed the organic acid and/or the saccharide.
A method for reducing indole and skatole in roasted coffee beans, the method comprising:
- (1) a step of adding 10% by mass or more of moisture to green coffee beans;
- (2) a step of, after the step of adding the moisture, heating the green coffee beans and the moisture to a temperature lower than 100° C. under atmospheric pressure to impregnate the green coffee beans with the moisture;
- (3) a step of, after the step of impregnating the green coffee beans with the moisture, causing an organic acid and/or a saccharide to be absorbed to the green coffee beans impregnated with the moisture;
- and
- (4) a step of, after the step of causing the organic acid and/or the saccharide to be absorbed, roasting the green coffee beans having absorbed the organic acid and/or the saccharide.
Dependencies are inferred from the claim text.