METHOD OF PRODUCING ROASTED COFFEE BEAN

• Main Authors: TASHIRO MASAYA, MARUYAMA EIZO, YAMAKAMI HIROSUKE, YAMAOKA RYOHEI
• Format: Patent
• Language: English; Japanese
• Published: 04.07.2019
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a method of producing roasted coffee beans whose water content and the number of living bacteria are reduced, while reducing the water content and the number of living bacteria, suppressing chlorogenic acids from decomposing, and maintaining an amount of the chlorogenic acids.SOLUTION: A method of producing roasted coffee beans of this invention, including a step of roasting raw coffee beans in roasting equipment, satisfies (1) and (2) below where Ss is a roasting start time, Sf is a roasting end time, and Ts (°C) is a temperature of coffee beans at a time when s (min) elapses from the roasting start time Ss in the roasting step.SELECTED DRAWING: None 【課題】含水率及び細菌の生存数の低減と、クロロゲン酸類の分解抑制とを両立させ、クロロゲン酸類量を維持しなから、含水率及び細菌の生存数を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】焙煎装置内で生コーヒー豆を焙煎する工程を含む焙煎コーヒー豆の製造方法であって、焙煎工程が、焙煎開始時点をＳｓ、焙煎終了時点をＳｆ、焙煎開始時点Ｓｓからｓ（ｍｉｎ）経過時点におけるコーヒー豆の温度をＴｓ（℃）としたときに、下記の（１）及び（２）を満たす、焙煎コーヒー豆の製造方法。【選択図】なし