ROASTED COFFEE BEANS AND A METHOD OF STORING ROASTED COFFEE BEANS
The present invention provides roasted coffee beans that can be stored in the air without experiencing damage to the inherent taste and aroma of coffee and with the change in flavor over time and the oxidative deterioration being suppressed to ensure that they retain a satisfactory flavor. Specifically, ethyl isovalerate or fermented, roasted coffee beans that have been subjected to fermentation and roasting are incorporated in roasted coffee beans.
1 . Roasted coffee beans in a container that contain ethyl isovalerate.
2 . Roasted coffee beans in a container that comprise roasted coffee beans containing ethyl isovalerate.
3 . The roasted coffee beans in a container as recited in claim 1 , wherein the container accommodates the roasted coffee beans as they are in contact with the air.
4 . The roasted coffee beans in a container as recited in claim 1 , wherein the proportion of ethyl isovalerate is 10 ppb or more relative to the total quantity of the coffee beans.
5 . The roasted coffee beans in a container as recited in claim 1 , wherein the roasted coffee beans containing ethyl isovalerate are fermented, roasted coffee beans that have been subjected to fermentation and roasting.
6 . The roasted coffee beans in a container as recited in claim 5 , wherein the proportion of the fermented, roasted coffee beans is 1 wt % or more of the total quantity of the coffee beans.
7 . The roasted coffee beans in a container as recited in claim 5 , wherein the proportion of the fermented, roasted coffee beans is 50 wt % or less of the total quantity of the coffee beans.
8 . The roasted coffee beans in a container as recited in claim 5 , wherein the fermented, roasted coffee beans contain 5 ppm or more of ethyl acetate and/or 500 ppm or more of ethanol.
9 . A process for producing roasted coffee beans including the step of treating roasted coffee beans such that they comprise roasted coffee beans containing ethyl isovalerate.
10 . A method of storing roasted coffee beans in the air, including the step of treating roasted coffee beans such that they comprise roasted coffee beans containing ethyl isovalerate.