JPS6192534A - Surface-treated coffee bean - Google Patents
Surface-treated coffee beanInfo
- Publication number
- JPS6192534A JPS6192534A JP21235584A JP21235584A JPS6192534A JP S6192534 A JPS6192534 A JP S6192534A JP 21235584 A JP21235584 A JP 21235584A JP 21235584 A JP21235584 A JP 21235584A JP S6192534 A JPS6192534 A JP S6192534A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beans
- coffee
- film
- roasted
- shellac
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 112
- 229920001800 Shellac Polymers 0.000 claims abstract description 25
- 239000004208 shellac Substances 0.000 claims abstract description 25
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 25
- 229940113147 shellac Drugs 0.000 claims abstract description 25
- 235000013874 shellac Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 238000009423 ventilation Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 12
- 240000007154 Coffea arabica Species 0.000 description 35
- 235000016213 coffee Nutrition 0.000 description 35
- 235000013353 coffee beverage Nutrition 0.000 description 35
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 24
- 239000007789 gas Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 229910002092 carbon dioxide Inorganic materials 0.000 description 12
- 239000001569 carbon dioxide Substances 0.000 description 12
- 238000012360 testing method Methods 0.000 description 12
- 238000004806 packaging method and process Methods 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 229920000915 polyvinyl chloride Polymers 0.000 description 2
- 239000004800 polyvinyl chloride Substances 0.000 description 2
- RHAXKFFKGZJUOE-UHFFFAOYSA-N 7-acetyl-6-ethyl-3,5,8-trihydroxy-9,10-dioxoanthracene-1,2-dicarboxylic acid Chemical compound O=C1C2=CC(O)=C(C(O)=O)C(C(O)=O)=C2C(=O)C2=C1C(O)=C(CC)C(C(C)=O)=C2O RHAXKFFKGZJUOE-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241001057685 Kerriidae Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000010635 coffee oil Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
- A23F5/145—Coating whole beans with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
［技術分野ｊ
本発明は、焙煎されたコーヒー豆の鮮度を保てるように
した表面処理コーヒー豆に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Technical Field j] The present invention relates to surface-treated coffee beans that maintain the freshness of roasted coffee beans.
［背景技術Ｊ
コーヒーは生立に焙煎という焼成過程を経ることによっ
て、コーヒー豆中の成分が化学的変化を受けてはじめて
その特許Ｊの色と６味が生成される。[Background Art J] Coffee undergoes a baking process called roasting, which produces the color and flavor described in the patent J only when the components in the coffee beans undergo chemical changes.
しかしながらこのように生成される焙煎したコーヒー豆
の香味の成分は空気中の水分や酸素と結び付いたりして
変化しやすく非常に不安定であり、焙煎した直後から香
味の退化（酸化）が始まる。その速度は季節や焙煎した
コーヒー豆の保存状態、炒り加減、コーヒー豆の品種な
どによって異なるが、通常１週間で香味は１／２に低下
するといわれている。従って焙煎した直後のコーヒー炒
り豆と焙煎してから口数の経過した炒り豆とではコーヒ
ーの香り、味、こ（などが大さく異なり、焙煎してから
日数経過したコーヒー豆は商品価値が大きく低下するこ
とになる。However, the flavor components of roasted coffee beans produced in this way are highly unstable and easily change as they combine with moisture and oxygen in the air, and the flavor deteriorates (oxidizes) immediately after roasting. It begins. The speed at which this occurs varies depending on the season, how the roasted coffee beans are stored, how well they are roasted, the type of coffee beans, etc., but it is said that the flavor usually decreases by half within a week. Therefore, roasted coffee beans that have just been roasted and roasted beans that have been roasted for a number of days are very different in terms of coffee aroma, taste, texture, etc., and coffee beans that have been roasted for a number of days have a large commercial value. This will result in a decline.
そこで、焙煎したコーヒー豆の炒りたでの鮮度を少しで
も長持ちさせるために種々工夫がなされており、真空パ
ック包装や各種〃ス！（入バック包装によって焙煎した
コーヒー豆の包装をおこなう研究がされ、一部大用化さ
代ている。しかしこれらの包装はいずれも２００．単位
、５００ｇ単位、ＩＫ、単位、５に、単位などとしてコ
ーヒー豆のパノ夕をｔ３こなうようにしているものであ
り、 ｊ１包装を開封ｒると各コーヒー豆がら焙煎に
上って発生する炭酸ガスや香味の成分化合物が包装内よ
り一度に逃げ出し、しかも外気が包装内に流入してくる
ことになり、直ぐに使用するコーＬ−豆以外のコーヒー
豆においては開封直後から香味の低下が始まることにな
る。従ってこのような包装によっても香味の低下を防止
するための根本的な解決をおこなうことはできないもの
である。そしてこのように真空パック包装やガス封入バ
ック包装をおこなっても、焙煎したコーヒー豆からは包
装内において室温下戻酸ガスが発生し、このときコーヒ
ーの香りの成分もコーヒー豆から出てしまうことになり
、空気中の水分や酸素の彩りは遮断できても６９を艮朋
に亘って保つことはできないものである。この炭酸ガス
の発生に上って時には包装が膨張しで破れることがある
ため、包装内のガスは排出されるが外部の空気は流入さ
れない特殊パルプを包装に取り付けたり、包装内に炭酸
ガスを吸収させる吸収剤を入れたりする試みがなされて
いる。これらは炭酸ガスがコーヒー豆がも発生（ること
を防止するものではないので、コーヒー豆の密封包装内
での香りの退化の問題の解決にはならないものである。Therefore, various efforts have been made to preserve the freshness of roasted coffee beans for as long as possible, including vacuum packaging and various types of packaging. (Research has been conducted on packaging roasted coffee beans using bag packaging, and some of them have come into widespread use. However, all of these packaging types are 200g, 500g, IK, 5, and 50g. When the package is opened, carbon dioxide gas and flavor component compounds generated during roasting of each coffee bean are released from inside the package. The outside air will escape all at once, and moreover, the outside air will flow into the package, and coffee beans other than coffee beans that are used immediately will begin to lose their flavor immediately after opening the package.Therefore, even with this kind of packaging, There is no fundamental solution to prevent the deterioration of flavor.Even with vacuum packing and gas-filled bag packaging, roasted coffee beans cannot be stored at room temperature inside the package. Back-acid gas is generated, and at this time, the ingredients that make up the aroma of coffee are also released from the coffee beans, and even though the color of moisture and oxygen in the air can be blocked, 69 cannot be maintained throughout the body. The production of carbon dioxide can sometimes cause the packaging to expand and break, so special pulp is attached to the packaging, which allows the gas inside the packaging to escape but prevents outside air from entering. Attempts have been made to add absorbents to absorb carbon dioxide gas.These do not prevent carbon dioxide gas from being generated by coffee beans, so it is important to avoid deterioration of the aroma within the sealed packaging of coffee beans. It does not solve the problem.
［発明の目的）
本発明は、上記の、くに鑑みてろされたものであり、焙
煎したコーヒー豆自体がらに味が抜は出すことを防止す
ることがでさ、鮮度を永く維持することができ、しかも
真空やガス１１人などのパック包装をした場合にあって
香りを長期に亘って保つことのでさる表面処理コーヒー
豆を提供することを目的とするものである。[Object of the Invention] The present invention has been developed in view of the above-mentioned problems, and is capable of preventing roasted coffee beans from losing their flavor and maintaining freshness for a long time. The object of the present invention is to provide surface-treated coffee beans that can be packaged in vacuum or gas packs and retain their aroma for a long period of time.
［発明の開示］
しかして本発明に係る＆面処理コーヒー豆は、焙煎され
たコーヒーの豆またはその粗砕物の表面が通気を遮断し
かつ水や湯に不溶の皮膜、例えば七ラックの皮膜によっ
て被覆されて成ることを特徴とするものであり、以下本
発明の詳細な説明する。[Disclosure of the Invention] The surface-treated coffee beans of the present invention have a film on the surface of the roasted coffee beans or their crushed material that blocks ventilation and is insoluble in water or hot water, such as a seven-lac film. The present invention will be described in detail below.
コーヒー豆にはまず常法に従って焙煎を施し、二の焙煎
の直後に個々のコーヒーＶの表−１に皮膜を被覆させる
。この皮膜としては空気（ｖｆに酸素）など気体や湿気
を遮断して空気や湿気がコーヒー豆に作用することを防
止する性能を有し、かつ炭酸ガスやその他コーヒー豆の
香味の成分がコーヒー豆がら散出することを防止するこ
とができ、そして人体に安全で、しがもコーヒー豆に作
用してコーヒーの香味に悪！５管を及ばさないものであ
る必要がある。そしてさらにコーヒーの抽出をおこなう
際に抽出液に溶出するとコーヒーの味などに影響を及ぼ
すおそれがあるため、水や湯に不溶のものである必要が
ある。これらの条件を満足するものとして例えばセラッ
クを挙げることができる。The coffee beans are first roasted according to a conventional method, and immediately after the second roasting, each of the coffee beans (Table 1) is coated with a film. This film has the ability to block gases such as air (oxygen in VF) and moisture, and prevent air and moisture from acting on the coffee beans. It can prevent the particles from escaping, and it is safe for the human body, but it also affects the coffee beans and has a negative effect on the flavor of the coffee! It needs to be less than 5 tubes. Further, when coffee is extracted, if it dissolves into the extract, it may affect the taste of the coffee, so it needs to be insoluble in water or hot water. An example of a material that satisfies these conditions is shellac.
セラックは動物生産の天然樹脂で、ラックカイガラムシ
（カイガラムシ科）の分泌物であるスチックラックを原
料として製造される。このセラックは黄褐色乃至淡黄色
の透明性を呈し、通常粒状あるいは粉状として提０（さ
れているもので、融点が７０〜８０℃（１００℃以上の
ものもある）でアルコールに９０％前後、エーテルに２
０〜３０％（８解ｒるが水や謁に対しては小洛である。Shellac is a natural animal-produced resin that is produced from stick lac, the secretion of the lac scale insect (family Scaledae). This shellac is yellowish brown to pale yellow in color and is usually presented in the form of granules or powder, with a melting point of 70-80°C (some over 100°C) and an alcohol content of around 90%. , into the ether 2
0 to 30% (8 degrees, but it is small for water and an audience.
さらにセラックはこのように天然樹脂であって化学的合
成品でないために、食品衛生法第６条による厚生大臣の
指定は必要とされず１食品衛生法第４条に違反しない限
り食品に使用しても差し支えないとされているものであ
る。Furthermore, since shellac is a natural resin and not a chemically synthesized product, it is not required to be designated by the Minister of Health and Welfare pursuant to Article 6 of the Food Sanitation Act, and may not be used in food unless it violates Article 4 of the Food Sanitation Act. It is said that there is no problem with it.
しかして、Ｎ製されたセラックをエタノールなどアルコ
ールに溶解させ、これを焙煎直後のコーヒー豆の表面に
供給してアルコールを揮発させることによって、七ラッ
クが固化した皮膜でコーヒー豆の表面を被覆することが
できる。ここで、セラックをアルコールに溶解させるに
あたって、アルコールの量はその種類などに応じて任意
であるが、通常はセラック１０〜４０重皿％、フルフー
ル６０〜９０重量％程度に設定される。またコーヒー豆
の表面をセラック皮膜で被覆させるにあたって皮膜の厚
みは所望する空気遮断能力に応じて適宜設定されるもの
で、コーヒー豆の裏面の全面がまんべんなく皮膜で被覆
される程度であればよく、通常は１−１００μ、好まし
くは２０〜５０μ程度であればよい。By dissolving N-made shellac in alcohol such as ethanol and supplying it to the surface of coffee beans immediately after roasting to volatilize the alcohol, the surface of the coffee beans is coated with a film made of solidified shellac. can do. Here, when dissolving shellac in alcohol, the amount of alcohol is arbitrary depending on the type of alcohol, but it is usually set to about 10 to 40 weight percent shellac and 60 to 90 weight percent furfur. In addition, when coating the surface of coffee beans with a shellac film, the thickness of the film is appropriately set depending on the desired air blocking ability, and it is sufficient that the entire back surface of the coffee beans is evenly covered with the film. Usually it is about 1-100μ, preferably about 20-50μ.
犬にコーヒー豆に皮膜を被ＩＩさせるための方法につい
て説明する。その一つの方法としては、セラックのアル
コール溶液など皮膜生成用溶液に焙煎した直後のコーヒ
ー豆を浸漬してこの皮膜生成溶液をコーヒー豆の表面に
付着させる。このときコーヒー豆を網訊などに入れてこ
の＃！Ｉｕごと皮膜生成用溶液の槽に浸漬することによ
って多量のコーヒー豆が効率良く浸漬処理されるように
するのがよい。このように皮膜生成用？８液にコーヒー
豆を浸漬して皮膜生成用溶液をコーヒー豆の表面に付着
させたのちに、乾燥してコーヒー豆の表面に皮膜を生成
させるものである。また他の方法としては、セラックの
アルコール溶液など皮膜生成用溶液を焙煎した直後のコ
ーヒー豆にスプレーしてこの皮膜生成７８餞をコーヒー
豆の表面に付着させる。このときコーヒー豆を攪拌しな
がらスプレーをおこなうことによってコーヒー豆の表面
に均一に皮膜生成用溶液を付着させるようにするのがよ
フ い。二のように皮膜生成用溶液を
コーヒー豆の表面にスプレーしたのちに、乾燥してコー
ヒー！、ノの表面に皮膜を生成させるものである。さら
に、皮膜を形成するにあたって上記浸漬法やスプレー法
の他、皮膜生成用溶液の蒸気中に焙煎した直後のコーヒ
ー豆を導入してコーヒー豆の表面に皮膜を蒸着させる方
法など任意の方法を採用することができる。A method for having a dog coat coffee beans with a film II will be explained. One method is to immerse freshly roasted coffee beans in a film-forming solution, such as an alcoholic solution of shellac, to adhere the film-forming solution to the surface of the coffee beans. At this time, put the coffee beans in a wire rack and use this #! It is preferable that a large amount of coffee beans be efficiently immersed by immersing them together with Iu in a bath of a film-forming solution. Is it for film formation like this? After the coffee beans are immersed in liquid No. 8 to make the film-forming solution adhere to the surface of the coffee beans, the film is dried to form a film on the surface of the coffee beans. Another method is to spray a film-forming solution, such as an alcoholic solution of shellac, onto the coffee beans immediately after roasting, so that the film-forming 78 grains adhere to the surface of the coffee beans. At this time, it is best to spray the coffee beans while stirring so that the film-forming solution is evenly applied to the surface of the coffee beans. Spray the film-forming solution onto the surface of the coffee beans as shown in step 2, then dry and enjoy! , to form a film on the surface of the material. Furthermore, in addition to the immersion method and spray method described above, any method can be used to form the film, such as introducing freshly roasted coffee beans into the vapor of the film-forming solution and depositing the film on the surface of the coffee beans. Can be adopted.
上記のように通気を遮断しかつ水や湯に不溶の皮膜によ
って表面を被覆したコーヒー豆は、その皮膜によって焙
煎で生成される炭酸ガスや香味の成分が閉じ込められと
共に空気中の酸素などがコーヒー豆に作用することを防
止することができ、コーヒー豆の香味の退化を遅くして
鮮度を長期に亘って保持することができることになる。As mentioned above, coffee beans whose surfaces are covered with a film that blocks ventilation and is insoluble in water or hot water, traps carbon dioxide gas and flavor components produced during roasting, and also traps oxygen in the air. It is possible to prevent this from affecting the coffee beans, slow down the deterioration of the flavor of the coffee beans, and maintain the freshness of the coffee beans for a long period of time.
また、コーヒー豆からコーヒーを湯によって抽出するに
あたって、コーヒー豆の表面の皮膜は水や湯に対して不
溶であるために、皮膜がコーヒーの抽出液に溶出してし
まうようなことがなく、コーヒーの味や香りに影響が生
じることが防止される。このとき、上記皮膜で被覆した
コーヒー豆は乾燥した冷１１７７所′Ｃ保（ｆをにこな
）ことに上り長ノリＪにノーしってその鮮度を確実に保
つことができる。そしてさらにより長期に亘る保存の場
合にはこのコーヒー豆を真空パック包装や窒素ガスなど
不活性の各種がス封入パック包装などによって気体を通
過させない袋や容器に密・封包装したり、密封状態で冷
凍庁に保管したりしておくのがよい。このように包装し
たものにあって、包装を開封してもコーヒー豆には皮膜
が被覆されているので、１罵１封した直後に包装内のコ
ーヒー豆を全部使いきらずコーヒー豆が残っても、この
残ったコーヒー豆は鮮度が保たれものである。またこの
ように包装した場合にあってもコーヒー豆の表面を皮膜
で被覆していない場合は焙煎したコーヒー豆からは包装
内において炭酸ガスが発生し、このときコーヒーの香り
の成分らコーヒー豆から出てしまうことになるが、本発
明のようにコーヒー豆は皮膜によって被覆しであるため
に炭酸ガスの発生を遮断することができ包装内で香りが
コーヒー豆から抜けることを防止でさるものである。In addition, when extracting coffee from coffee beans with hot water, the film on the surface of the coffee bean is insoluble in water or hot water, so the film does not dissolve into the coffee extract, and the coffee This prevents the taste and aroma of the food from being affected. At this time, the coffee beans coated with the above-mentioned film can be maintained at a dry, cold temperature of 1177'C (with a smile on the F) and can be maintained at a high temperature to ensure their freshness. If the coffee beans are to be stored for an even longer period of time, the coffee beans are sealed in a bag or container that does not allow gases to pass through, such as by vacuum packing or packing containing various inert gases such as nitrogen gas, or in a sealed state. It is best to store it at the Refrigeration Agency. With products packaged in this way, even if the package is opened, the coffee beans are covered with a film, so even if you do not use all the coffee beans in the package immediately after opening the package and some coffee beans remain. , these leftover coffee beans will stay fresh. Even when packaged in this way, if the surface of the coffee beans is not coated with a film, carbon dioxide gas will be generated from the roasted coffee beans within the package, and at this time, the components of coffee aroma will be removed from the coffee beans. However, since the coffee beans are coated with a film as in the present invention, the generation of carbon dioxide gas can be blocked and the aroma can be prevented from escaping from the coffee beans inside the package. It is.
ｒ尚、に＋ｉｊコーヒー３／、に被覆させる皮〃史にフ
レーバーを含有させておくことができる。この７レーバ
ーとしては例えばココアの粉末を用いることができ、こ
のココアの粉末などフレーバーを皮膜生成溶液に配合し
て混合してお（ことによって、フレーバーが含有された
皮膜をコーヒー豆の表面に生成させることがでさるもの
である。フレーバーとしてはフッ７の他にバニラエツセ
ンス、シナモンなども用いることができる。このように
コーヒー豆を被覆する皮膜に７レーバーを含有させてお
けば、コーヒ一本末の香味に他の香味を付加させて変わ
った香味でコーヒーを楽しむことができることになる。In addition, the skin coated on the coffee may contain a flavor. For example, cocoa powder can be used as this 7-lever, and a flavor such as this cocoa powder is blended into a film-forming solution (by which a film containing the flavor is formed on the surface of the coffee beans). In addition to Fu-7, vanilla essence, cinnamon, etc. can also be used as flavors.If the film that covers the coffee beans contains 7-Laver in this way, coffee By adding other flavors to the main flavor, you can enjoy coffee with an unusual flavor.
また、皮膜に７レーバーの場合と同様にしてビタミン剤
などを含有させるようにしてもよい、さらに皮膜は焙煎
した直後のコーヒー豆の池に、この焙ｓｔシた直後のコ
ーヒー豆を２〜１０片程度に１判るように粗砕した粗砕
物の表面に被覆させるようにしてもよい。In addition, the film may contain vitamins or the like in the same manner as in the case of 7 Lever.Furthermore, the film may be placed in a pond of freshly roasted coffee beans for 2 to 3 hours. The surface of the coarsely crushed material may be coated so that about 1 out of 10 pieces is crushed.
次に本発明を実施例によって具体的に説明する。Next, the present invention will be specifically explained with reference to Examples.
及１鮭１
キエーバ産コーヒーｑＪＫビを取り、これを】８５℃、
８分間の条件下で焙煎した。この焙煎して冷却した直後
のコーヒー豆をセラック２５重量％、エタ７−ル７５重
量％の溶液に浸漬し、さらにこの溶液より引き上げて乾
燥させ、コーヒー豆の表面に七ラック皮膜を形成させた
。1 salmon 1 Take Chieva coffee qJK beer and add this] 85℃,
It was roasted for 8 minutes. Immediately after roasting and cooling, the coffee beans are immersed in a solution of 25% shellac and 75% ethanol, and then pulled out of the solution and dried to form a 7-lac film on the surface of the coffee beans. Ta.
このようにして得た七チック皮膜で被覆したコーヒー豆
を普通挽きで粉砕し、コーヒーを抽出してこれを１０人
の検査貝に試飲させた。−力上記焙煎した直後のセラッ
ク被覆を施していないコーし一豆から同様に抽出したコ
ーヒーについても試飲させた９両者を１０人の検査貝に
比較させたところ全貝が味、香り共にセラック被覆した
ものと七ラック被覆しないものとの間に差を見出だすこ
とができないものであり、セラック被覆したものについ
て不純物流入感を感じないものであった。The coffee beans coated with the Seventic film thus obtained were ground using a regular grinder, coffee was extracted, and the coffee was sampled by 10 test subjects. - 10 test shellfish were compared with 9 samples of coffee extracted from coffee beans that had not been coated with shellac immediately after roasting. No difference could be found between those coated with shellac and those not coated with shellac, and no sense of impurity inflow was felt with respect to those coated with shellac.
この結果、セフツク皮膜をコーヒー豆に被覆してもセラ
ックがコーヒーの香味に河等の影響を与えないことが確
認された。As a result, it was confirmed that shellac does not affect the flavor of coffee even when coffee beans are coated with shellac film.
１１九り
昭＋Ｉ＋ ５９年７月１）（口；こ大地例１と同様にし
て焙煎したコーヒー豆にセフツク皮膜を被覆し、さらに
同日にこのコーヒー豆を真空パンク包装した。Coffee beans roasted in the same manner as in Example 1 were coated with a safety film, and the coffee beans were vacuum-packed on the same day.
これを開封せず室温上保存したのち昭和５９年９月２２
日〜同年９月２５日の間財団法人日本食品分析センター
において室温上保存したのち、同センターにおいて試験
に供した。After storing it at room temperature without opening it, it was released on September 22, 1982.
After being stored at room temperature at the Japan Food Research Institute between Japan and September 25 of the same year, it was used for testing at the same center.
尺１鮪り
昭和５９年９月８日に実施例１と同様にして焙煎したコ
ーヒー豆にセフツク皮膜を被覆し、さらに同日にこのコ
ーヒー豆を窒素ガス封入バック包装した。これを闇討せ
ず室温上保存したのち昭和５９年９ Ｊｊ ２２日〜同
年９月２５日の間財団法人日本食品分析センターにおい
て温度２５℃、相対湿度８０％の恒温恒温上保存したの
ち、同センターにおいて試験に供した。Coffee beans roasted on September 8, 1982 in the same manner as in Example 1 were coated with a safety film, and on the same day the coffee beans were packaged in a bag filled with nitrogen gas. It was stored at room temperature without being exposed, and then stored at a constant temperature of 25℃ and relative humidity of 80% at the Japan Food Research Center between September 22, 1980 and September 25 of the same year. It was subjected to a test.
火１１」−
昭和５９年７月１８日に実施例１と同様にして焙煎した
コーヒー豆にセラック皮膜を被覆し、さらに同日にこの
コーヒー豆をポリ塩化ビニルのコーヒー袋に密ＩＩＩ包
Ｋした。これを浦１ｊＪせず室温「パ保存したのち昭和
５９年９月２２日〜同年９Ｆ１２５０の間財団法人日本
食品分析センターにおいて室温上保存したのち、同セン
ターにおいて試験に供した。"Tuesday 11" - On July 18, 1980, roasted coffee beans were coated with a shellac film in the same manner as in Example 1, and on the same day, the coffee beans were wrapped tightly in a polyvinyl chloride coffee bag. . This was stored at room temperature without heating, and then stored at room temperature at the Japan Food Research Center between September 22, 1980 and 9F1250 of the same year, and then subjected to testing at the same center.
坂μｍ
昭和５９年９月８日に実施例１と同様にしてコーヒー豆
を焙？７ｉｔシ、これに皮膜の被覆をおこなうことなく
コーし−９に入れ、さらに袋を開封してコーヒー豆を平
面に広げた状態で昭和５９年９月１０日〜同年９月２５
日の間財団法人日本食品分析センターにおいて温度２５
℃、相対湿度８０％の恒温恒温上保存したのち、同セン
ターにおいて試験に供した。Sakaμm Coffee beans were roasted on September 8, 1980 in the same manner as in Example 1. 7 it, without coating it with a film, put it in Co-9, opened the bag and spread the coffee beans on a flat surface from September 10, 1980 to September 25 of the same year.
Temperature 25 at Hinoma Foundation Japan Food Research Center
After being stored at a constant temperature of 80% relative humidity at ℃, it was subjected to testing at the same center.
取返１」−
昭和５９年９月１９日に実施例１と同様にしてコーヒー
豆を焙煎し、これに皮膜の被覆をおこなうことなく同日
にこのコーヒー豆をポリ塩化ビニルのコーヒー袋に′ｅ
ｖＲ包装した。これを１ＪＩｉ封せず室温上保存したの
ち昭和５９年９月２２日〜同ｆｆ′、！Ｊ）Ｊ２５ＬＩ
の１１１１剤団誌人日本良品分仏セ／ター・において室
温上保存したのち、同センターにおいて試験に供した。``Takeback 1'' - On September 19, 1980, coffee beans were roasted in the same manner as in Example 1, and on the same day, the coffee beans were placed in a polyvinyl chloride coffee bag without coating them with a film. e
vR packaged. After storing this at room temperature without sealing it for 1JIi, September 22, 1980 - the same ff',! J) J25LI
After being stored at room temperature at the 1111 Pharmaceutical Research Center of Nippon Ryohin Branch, it was subjected to testing at the same center.
上記実施例２．３．４及び比較例１．２のコーヒー豆に
ついて、財団法人日本食品分析センターにおいて保存す
る前のものと保存した後のものとをそれぞれ分析し、保
存試験をおこなった。結果を第１表に示す、第１表にお
いてｒｐＨＪは食品衛生検査指針■嗜好飲料検査法「コ
ーヒー類」に基づいて測定し、「炭酸ガス」は粉砕した
試料１０ｇを６５−１容のバイアル瓶に入れて密栓し、
室温において２４時間放置したのちにバイアル瓶中の炭
酸ガス組成を測定することによっておこなった。The coffee beans of Example 2.3.4 and Comparative Example 1.2 were analyzed before and after storage at the Japan Food Research Institute, and a storage test was conducted. The results are shown in Table 1. In Table 1, rpHJ was measured based on the Food Hygiene Inspection Guidelines - Preference Beverage Inspection Method "Coffee", and "carbon dioxide" was measured using 10 g of the crushed sample in a 65-1 volume vial. Put it in a container and seal it tightly.
This was done by measuring the carbon dioxide composition in the vial after it was left at room temperature for 24 hours.
また実施例２．３．４及び比較例１．２のコーヒー豆に
ついて、財団法人日本食品分析センターにおいて保存し
た後のものの連発性成分についてガスクロマトグラムを
測定した。実施例２についてのがスクロマトグラムのチ
ャートをｆＩｒＪ１図に、実施例３についてのガスクロ
マ１グラムのチャートを第２図に、実施例４についての
〃スククマトグラ１１のＩＩ・−トを第３図に、比較ｆ
１１についてのがスクロマトグラムのチャートをｔｐＪ
４図に、比較例２についての〃スクロマトグラムのチャ
ートを第５図に、ブランクのがスクロマトグラムのチャ
ートを第６図にそれぞれ示す、７ｙスクロマトグラフに
よる試験は、粉砕した試料１０ｇを６５ｍ１容のパイフ
ル瓶に入れて密栓し、５０℃、３０分間の条件で加温し
たのち、ヘッドスペースガス２１を〃スクロマトグラフ
へ注入することによっておこなった。〃スクロマトグラ
ブの操作条件は次の通り。Gas chromatograms were also measured for continuous components of the coffee beans of Example 2.3.4 and Comparative Example 1.2 after they had been stored at the Japan Food Research Institute. The scchromatogram chart for Example 2 is shown in fIrJ1, the gas chromatogram 1 gram chart for Example 3 is shown in Fig. 2, and the II-t of Sukumatograph 11 for Example 4 is shown in Fig. 3. , comparison f
The schromatogram chart for 11 is tpJ
Figure 4 shows a schromatogram chart for Comparative Example 2, Figure 5 shows a blank schromatogram chart, and Figure 6 shows a blank schromatogram chart. In the test using a 7y chromatograph, 10 g of the crushed sample was mixed with 65 m1 After the mixture was placed in a 2-volume pie flask and sealed, the mixture was heated at 50° C. for 30 minutes, and head space gas 21 was injected into the chromatograph. 〃The operating conditions for the schromatograph are as follows.
機種：島原ＧＣ−９Ａ
検出器：ＦＩＤ
カラム＝２０％Ｐ Ｅ Ｇ ２０ Ｍ ｏｎ Ｃｈｒｏ
＋＊ｏｓｏｒｏｂＷＨＰ １００−２００＋５ｅｓｈ
Ｉｆラス管、３輔ｍＸ２−一
温度：試料注入口 ２５０℃、カラム ５０°Ｃ（８＋
＊ｉｎ）→１００℃（５℃／ｗｉｎ）昇温検出器２５０
℃
１ ｆｆス流ｆｉ：窒素 ４０＋ｓ
ｌ／＋ｍｉｎ、水素０．（３Ｋｇ／ｅｌｌｌ’、 空２
（＋１ 、、’＋ Ｋ Ｈ／Ｃｍ′感度：０．１ ｆ
３Ｖ−１０２ＭΩ
記録紙送り速度：５＋＊ｓ／ｗｉｎ
第 １ 表
第１表の結果、実施例２乃至４のものは比較例１のもの
と比較して保存後の炭Ｉ！！ガス量が多く、炭酸〃スが
コーヒー豆から揮散されることが防止されていることが
確認され、また過酸化物価はコーヒーの油が空気中の酸
素と結合して変敗しこれが進行していることを示すもの
で、数値が零に近く低い程コーヒー豆は劣化していない
とされるが、実施例１乃至３のものは比較例１のものと
比較して低い過酸化物価が得られている０次に〃スクロ
マトグラムについて第１図乃至第５図のチャートを検討
すると、このチャートにおいてピークの数が多い程揮発
性成分の種類が多く、ピークの高さかに６い程揮発性成
分の債が多いということを意味し、すなわちピークが多
くて高い程コーヒー豆に多種類の揮発性成分が多く含有
されていてコーヒーの香りが多く残されていることを意
味する。そして七ラックの皮膜を被覆した実施例２乃至
４のチャートである第１図乃至第３図ではそれぞれ同じ
程度にピークは数が多く高さも高いことが確認されるの
に対して、セラック被覆がなされない比較ＢＩ ＋の７
？−）で、す）る第４図ではピークの数が極端に少なく
高さら極端に１氏いものであり、さらにセラック被覆が
なされてはいないがコーヒー袋に密封しｒこ比較例２の
チャートである第５図では第４図のものよりはましでは
あるものの、第１図乃至第３図のものと比較すると明ら
かにピークの高さが低いものであることが分かる。この
ことよりして、セランク皮月文を被覆したコーヒー豆は
、セラック被覆をおこなわず密封保存しない比較例１の
ものより香りを長く保存できるのは勿論、セラック被覆
をおこなわず密封保存した比較例２のものに対しても有
意な差を持って香りを長く保存でさることが確認される
ものである。Model: Shimabara GC-9A Detector: FID Column = 20% PE G 20 M on Chro
+*osorobWHP 100-200+5esh
If glass tube, 3 m x 2-1 temperature: sample injection port 250°C, column 50°C (8+
*in) → 100℃ (5℃/win) Temperature rise detector 250
°C 1 ff gas flow fi: Nitrogen 40+s
l/+min, hydrogen 0. (3Kg/ell', empty 2
(+1,,'+K H/Cm' Sensitivity: 0.1 f
3V-102MΩ Recording paper feed speed: 5+*s/win Table 1 The results in Table 1 show that the samples of Examples 2 to 4 have a higher charcoal I after storage than those of Comparative Example 1. ! It was confirmed that the amount of gas was large and that carbon dioxide was prevented from volatilizing from the coffee beans, and the peroxide value increased as coffee oil combined with oxygen in the air and deteriorated. It is said that the lower the value is close to zero, the less the coffee beans have deteriorated, but Examples 1 to 3 have lower peroxide values than Comparative Example 1. Examining the charts in Figures 1 to 5 for zero-order chromatograms, it can be seen that the more peaks there are in these charts, the more types of volatile components there are, and the higher the height of the peaks, the more volatile they are. It means that there are many components, that is, the more and higher the peaks are, the more various kinds of volatile components are contained in the coffee beans, and the more coffee aroma remains. In Figures 1 to 3, which are charts of Examples 2 to 4 coated with a seven-lac film, it is confirmed that the peaks are similarly large in number and high in height, whereas the shellac coating is similar in number and height. Comparisons that are not made BI +7
? In Figure 4, the number of peaks is extremely small and the peaks are extremely low.In addition, the chart of Comparative Example 2, which is not coated with shellac but sealed in a coffee bag, shows that It can be seen that the peak height in a certain figure 5 is clearly lower than that in figure 4, but when compared with the figures in figure 1 to figure 3. From this, it is obvious that coffee beans coated with shellac can preserve their aroma longer than those of Comparative Example 1, which is not coated with shellac and stored in a sealed container. It has been confirmed that the fragrance can be stored for a long time with a significant difference compared to No. 2.
また、焙煎した直後のコーヒー豆、実施例２．３．４及
び比較例１．２の保存後のコーヒー立冬４０ｇを荒挽き
にしてフィルターペーパー使用によるドリップ方式でそ
れぞれコーヒーを抽出した。In addition, 40 g of the freshly roasted coffee beans and the preserved coffees of Example 2.3.4 and Comparative Example 1.2 were coarsely ground and coffee was extracted using a drip method using filter paper.
焙煎した直後のコーヒー豆と実施例２．３．４のコーヒ
ー豆を用いたものではコーヒーを抽出する際にそれぞれ
盛んに泡立ちが生じたが、比較例１のコーヒー−，７，
を用いたものでは泡＋’ｆ、 Ｆ’ｙが＜’、 ＜生じ
ず、比較例２のコーヒー豆を用いたものは泡立ちが少な
がった。そしてこれらの抽出したコーヒーをそれぞれ１
０人の検査貝に試飲させたところ、検査貝全貝が焙煎し
た直後のコーヒー豆から抽出したコーヒーと実施例２．
３．４のコーヒー豆がら抽出したコーヒーとはそれぞれ
味香り共に差がないと答えた。また比較例１のコーヒー
豆から抽出したコーヒーについては検査貝全ｌが香りが
全くなく味にむかつき感があると答え、比較例２のコー
ヒー豆から抽出したコーヒーについては１０人のうち５
人が焙煎直後のコーヒー豆から抽出したコーヒーより香
りが劣ると答えた。In the coffee beans immediately after roasting and in the coffee beans of Example 2.3.4, vigorous foaming occurred when extracting the coffee, but in the case of the coffee beans of Comparative Example 1, 7, and
In the case where the coffee beans of Comparative Example 2 were used, foam +'f, F'y was not produced. 1 cup of each of these extracted coffees
When 0 test shellfish sampled the sample, all test shellfish sampled coffee extracted from coffee beans immediately after roasting and Example 2.
They answered that there was no difference in taste or aroma from the coffee extracted from coffee beans in 3.4. Regarding the coffee extracted from the coffee beans of Comparative Example 1, all test shellfish answered that it had no aroma at all and had a disgusting taste, and for the coffee extracted from the coffee beans of Comparative Example 2, 5 out of 10 respondents answered that it had no aroma at all and had a disgusting taste.
People said that the aroma was inferior to coffee extracted from freshly roasted coffee beans.
［発明の効果１
上述のように本発明にあっては、焙煎されたコーヒーの
豆またはその粗砕物の表面に通気を遮断する皮膜を被覆
させるようにしたものであるから、コーヒー豆はその通
気が皮膜によって遮断されて炭酸ガスや香味の成分がコ
ーヒー豆から消失されることを防止でさると共に空気中
の酸素によって酸化されることが防止でさ、コーヒー！
ｊ ／） Ｌ’／味の退化を遅くして長期に亘って鮮度
を保持することができるものであり、また真空パック包
装やガスま７人包装など密封包装した場合にあってもコ
ーヒー豆から炭酸ガスが発生することを皮膜で遮断して
防止することができ、包装内で香りがコーヒー豆から抜
けることを防止でさるものである。さらに、皮膜は水や
湯に対して不溶であるため、コーヒーを抽出する際に皮
膜がコーヒーの抽出液に溶出してしまうようなことがな
く、皮膜によってコーヒーの味やｈりに影＋Ｈが生じる
ことが防止できるものである。[Effect of the invention 1 As described above, according to the present invention, the surface of roasted coffee beans or their crushed material is coated with a film that blocks airflow. The membrane blocks ventilation and prevents carbon dioxide gas and flavor components from disappearing from the coffee beans, and also prevents them from being oxidized by oxygen in the air.
j /) L'/ It is able to slow down the deterioration of flavor and maintain freshness for a long period of time, and even when sealed in vacuum packs or gas packs, it is possible to preserve coffee beans from coffee beans. The membrane can block and prevent the generation of carbon dioxide gas, and it also prevents the aroma from escaping from the coffee beans within the packaging. Furthermore, since the film is insoluble in water or hot water, the film will not dissolve into the coffee extract when coffee is extracted, and the film will not affect the taste or taste of the coffee. This is something that can be prevented from occurring.
第１図乃至第６図はそれぞれガスクロマトグラムのチャ
ートを示すらので、第１図は実施例２、第２図は実施例
３、第３図は実施例４、第４図は比較例１、第５図は比
較例２、第６図はブランクのチャートである。Figures 1 to 6 each show gas chromatogram charts, so Figure 1 is Example 2, Figure 2 is Example 3, Figure 3 is Example 4, Figure 4 is Comparative Example 1, FIG. 5 is a chart of Comparative Example 2, and FIG. 6 is a blank chart.
Claims (2)
が通気を遮断しかつ水や湯に不溶の皮膜によって被覆さ
れて成ることを特徴とする表面処理コーヒー豆、(1) Surface-treated coffee beans characterized in that the surface of roasted coffee beans or crushed coffee beans is covered with a film that blocks ventilation and is insoluble in water or hot water;
徴とする特許請求の範囲第１項記載の表面処理コーヒー
豆。(2) The surface-treated coffee beans according to claim 1, wherein the coating is formed of shellac.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21235584A JPS6192534A (en) | 1984-10-09 | 1984-10-09 | Surface-treated coffee bean |
| GB08524456A GB2166336A (en) | 1984-10-09 | 1985-10-03 | Surface treatment of roasted coffee beans |
| DE19853535410 DE3535410A1 (en) | 1984-10-09 | 1985-10-04 | SURFACE TREATED COFFEE BEANS |
| FR8514853A FR2571221A1 (en) | 1984-10-09 | 1985-10-08 | COFFEE BEANS SURFACE TREATED |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21235584A JPS6192534A (en) | 1984-10-09 | 1984-10-09 | Surface-treated coffee bean |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26252587A Division JPS63146753A (en) | 1987-10-17 | 1987-10-17 | Surface-treated coffee bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6192534A true JPS6192534A (en) | 1986-05-10 |
Family
ID=16621168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21235584A Pending JPS6192534A (en) | 1984-10-09 | 1984-10-09 | Surface-treated coffee bean |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS6192534A (en) |
| DE (1) | DE3535410A1 (en) |
| FR (1) | FR2571221A1 (en) |
| GB (1) | GB2166336A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219542A (en) * | 1989-02-21 | 1990-09-03 | Toshio Tanigawa | Antioxidation of coffee beans and production of concentrated coffee using this method and concentrated coffee in small container |
| US6045843A (en) * | 1995-12-22 | 2000-04-04 | Tamer International, Inc. | Acid-reduced, whole bean coffee process |
| US6495180B1 (en) | 1995-12-22 | 2002-12-17 | Tamer International, Ltd. | Acid reduced whole bean coffee and process |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2697179C (en) * | 2009-03-27 | 2015-06-23 | Kraft Foods Global Brands Llc | Coffee composition |
| EP4144224A1 (en) * | 2021-09-03 | 2023-03-08 | AAA Accelerator Group Europe AG | Process for coating coffee beans |
| US20230284647A1 (en) * | 2022-03-09 | 2023-09-14 | White Mountain Chaga, LLC dba Peak State | Coffee bean infusion process |
| WO2025196583A1 (en) * | 2024-03-20 | 2025-09-25 | Sayed Altaaf | Method of infusing coffee |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE131277C (en) * | ||||
| DE312445C (en) * | ||||
| DE116183C (en) * | 1899-04-26 | |||
| DE338919C (en) * | 1915-08-31 | 1921-07-06 | Max Simon | Process for making a coffee glaze |
| GB541007A (en) * | 1939-12-18 | 1941-11-10 | Ronald George Tomkins | An improved method of preserving fruit |
| GB537982A (en) * | 1940-01-12 | 1941-07-16 | Leslie William Harold Shearsby | A latex compound to be used in connection with the preservation of certain foods and method of making and applying the same |
| GB821277A (en) * | 1956-05-21 | 1959-10-07 | Gabriel Fadlallah Kher | Improvements in or relating to the preservation of perishable products |
| EP0065586A1 (en) * | 1981-05-26 | 1982-12-01 | A. Nattermann & Cie. GmbH | Process for preserving the flavour of coffee beans |
-
1984
- 1984-10-09 JP JP21235584A patent/JPS6192534A/en active Pending
-
1985
- 1985-10-03 GB GB08524456A patent/GB2166336A/en not_active Withdrawn
- 1985-10-04 DE DE19853535410 patent/DE3535410A1/en not_active Withdrawn
- 1985-10-08 FR FR8514853A patent/FR2571221A1/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219542A (en) * | 1989-02-21 | 1990-09-03 | Toshio Tanigawa | Antioxidation of coffee beans and production of concentrated coffee using this method and concentrated coffee in small container |
| US6045843A (en) * | 1995-12-22 | 2000-04-04 | Tamer International, Inc. | Acid-reduced, whole bean coffee process |
| US6495180B1 (en) | 1995-12-22 | 2002-12-17 | Tamer International, Ltd. | Acid reduced whole bean coffee and process |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2571221A1 (en) | 1986-04-11 |
| GB2166336A (en) | 1986-05-08 |
| DE3535410A1 (en) | 1986-04-30 |
| GB8524456D0 (en) | 1985-11-06 |
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