METHOD OF PRODUCING ROASTED COFFEE BEAN

• Main Authors: SAITO ATSUSHI, MARUYAMA EIZO
• Format: Patent
• Language: English; Japanese
• Published: 17.12.2015
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method of producing a roasted coffee bean in which the amount of hydroxy hydroquinone is selectively reduced while containing an abundance of chlorogenic acid.SOLUTION: The present invention provides a method of producing a roasted coffee bean by adding, to a crushed roasted coffee bean of raw material, chlorogenic acid-containing aqueous solution of 5-95 mass% relative to the roasted coffee bean of raw material, and then holding it at 10-110°C for 15-200 minutes. 【課題】クロロゲン酸類を豊富に含み、ヒドロキシハイドロキノン量を選択的に低減した焙煎コーヒー豆の製造方法を提供すること。【解決手段】粉砕された原料焙煎コーヒー豆に、該原料焙煎コーヒー豆に対して５〜９５質量％のクロロゲン酸類含有水溶液を添加した後、１０〜１１０℃にて１５〜２００分間保持する、焙煎コーヒー豆の製造方法。【選択図】なし