| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for stably producing low-oxygen roasted coffee beans in view of the problems that conventionally, deep roasting of coffee beans intensifies the flavor and affords products of coffee feeling when blended with cow milk and/or other materials, however, due to deep roasting practices, unfavorable flavors such as unpleasant bitterness may be developed. SOLUTION: A roasting method for obtaining deep-roasted coffee beans comprises the following practice. Coffee beans are allowed to flow in an oxygen- free or a low-oxygen atmosphere with its temperature controlled to 100-250°C, preferably 150-200°C, the ambient temperature is then raised at a rate of 5-50°C/min, preferably 10-30°C/min, and the coffee beans are roasted for 3-15 min. COPYRIGHT: (C)2003,JPO
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