METHOD OF PRODUCING ROASTED COFFEE BEAN

• Main Authors: ITO TAKUMA, 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 without reducing the amount 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, hydrogen peroxide aqueous solution of 5-95 mass% relative to the roasted coffee bean of raw material, and then holding it at 5-110°C. 【課題】クロロゲン酸類量を損なうことなく、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％の過酸化水素水溶液を添加した後、５〜１１０℃にて保持する、焙煎コーヒー豆の製造方法。【選択図】なし