BR0108821A - New roasted coffee with balanced flavor and process for its preparation - Google Patents

New roasted coffee with balanced flavor and process for its preparation

Info

Publication number
BR0108821A
BR0108821A BR0108821-1A BR0108821A BR0108821A BR 0108821 A BR0108821 A BR 0108821A BR 0108821 A BR0108821 A BR 0108821A BR 0108821 A BR0108821 A BR 0108821A
Authority
BR
Brazil
Prior art keywords
roasting
fraction
coffee
fastest
blend
Prior art date
Application number
BR0108821-1A
Other languages
Portuguese (pt)
Inventor
Steven Jacob Kirkpatrick
Dana Lynn Bridge
Michelle Carolyn Faber
William Michael Davis
Original Assignee
Procter & Gamble
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Procter & Gamble filed Critical Procter & Gamble
Publication of BR0108821A publication Critical patent/BR0108821A/en

Links

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
    • A23F5/04—Methods of roasting coffee
    • 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

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

"NOVO CAFé COM SABOR BALANCEADO E PROCESSO PARA SUA PREPARAçãO". Esta invenção apresenta uma nova mistura de café e um processo para a preparação desse novo café. Esse novo café contém tanto uma "'fração de torrefação mais rápida", quanto uma "fração de torrefação mais lenta". A "fração de torrefação mais rápida' contribui com no mínimo 20% e no máximo 80% a 100% da mistura de café, de preferência no mínimo 30% e no máximo 70% da mistura de café, e, mais preferivelmente no mínimo 40% e no máximo 60% da mistura de café. Da mesma forma, a "fração de torrefação mais lenta" contribui com no mínimo 20% e no máximo 80% a 100% da mistura de café, de preferência no mínimo 30% e no máximo 70% da mistura de café, e, mais preferivelmente no mínimo 40% e no máximo 60% da mistura de café. Qualquer mistura de café a 100%, em que a "fração de torrefação mais rápida" e a "fração de torrefação mais lenta" em combinação contribuam com um mínimo de 70% do total de 100%, é aqui coberta. A "fração de torrefação mais rápida" foi torrada durante um período de tempo de cerca de 1X a cerca de 3,5X, e a "fração de torrefação mais lenta" foi torrada durante um período de tempo de cerca de 4,5X a cerca de 6X, em que o valor de X é constante para cada mistura de café a 100%. X é maior que ou igual a um (1) minuto, de preferência de cerca de um (1) minuto a cerca de quatro (4) minutos, mais preferivelmente de cerca de um (1) minuto a cerca de três (3) minutos, o mais preferivelmente de cerca de um (1) minuto a cerca de dois (2) minutos. No processo da presente invenção, cada fração consiste em uma ou mais variedades. independentemente torradas, cada uma com tempos de torrefaçãO iguais ou diferentes e/ou cores Hunter L de alvo iguais ou diferentes e/ou tipos de cafés iguais ou diferentes, contanto que o tempo de torrefação de cada variedade se encontre dentro da faixa de tempo especificada para uma dada mistura de café a 100%. A fração de torrefação mais rápida, a fração de torrefação mais lenta e quaisquer outras variedades são misturadas após a torrefação"NEW COFFEE WITH BALANCED FLAVOR AND PROCESS FOR ITS PREPARATION". This invention features a new coffee blend and a process for preparing that new coffee. This new coffee contains both a "'faster roasting fraction" and a "slower roasting fraction". The 'fastest roasting fraction' contributes at least 20% and at most 80% to 100% of the coffee mixture, preferably at least 30% and at most 70% of the coffee mixture, and more preferably at least 40 % and a maximum of 60% of the coffee mixture. Similarly, the "slowest roasting fraction" contributes at least 20% and at most 80% to 100% of the coffee mixture, preferably at least 30% and in the maximum 70% of the coffee blend, and more preferably a minimum of 40% and a maximum of 60% of the coffee blend Any 100% coffee blend, where the "fastest roasting fraction" and the "roasting fraction slower "in combination contribute a minimum of 70% of the total 100%, is covered here. The" fastest roasting fraction "was roasted over a period of time from about 1X to about 3.5X, and the "slower roasting fraction" was roasted over a period of time from about 4.5X to about 6X, where the X value is constant for each 100% coffee blend X is greater than or equal to one (1) minute, preferably from about one (1) minute to about four (4) minutes, more preferably about one (1) ) minute to about three (3) minutes, most preferably about one (1) minute to about two (2) minutes. In the process of the present invention, each fraction consists of one or more varieties. independently toast, each with the same or different roasting times and / or the same or different Hunter L target colors and / or the same or different types of coffees, as long as the roasting time of each variety is within the specified time range for a given 100% coffee blend. The fastest roasting fraction, the slowest roasting fraction and any other varieties are mixed after roasting

BR0108821-1A 2000-03-13 2001-03-13 New roasted coffee with balanced flavor and process for its preparation BR0108821A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US18898700P 2000-03-13 2000-03-13
PCT/US2001/007997 WO2001067880A2 (en) 2000-03-13 2001-03-13 Novel roasted coffee with a balanced flavor and a process for making it

Publications (1)

Publication Number Publication Date
BR0108821A true BR0108821A (en) 2002-12-10

Family

ID=22695417

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0108821-1A BR0108821A (en) 2000-03-13 2001-03-13 New roasted coffee with balanced flavor and process for its preparation

Country Status (8)

Country Link
EP (1) EP1272045A2 (en)
JP (1) JP2003526349A (en)
CN (1) CN1416321A (en)
AU (1) AU2001247397A1 (en)
BR (1) BR0108821A (en)
CA (1) CA2398074A1 (en)
MX (1) MXPA02008892A (en)
WO (1) WO2001067880A2 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002217950A1 (en) * 2000-11-20 2002-06-03 Oncology Sciences Corporation A method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
JP4771063B2 (en) * 2004-09-30 2011-09-14 タマティーエルオー株式会社 Method for roasting modified coffee and coffee beans
EP2186419A1 (en) * 2008-11-13 2010-05-19 Tchibo GmbH NMP-containing extract, a method of its production and uses thereof
MX2009000902A (en) * 2009-01-12 2010-07-21 Jose Antonio Diaz Quintanar Device and method for evaluating the roasting of coffee.
EP2382868A1 (en) * 2010-04-30 2011-11-02 Tchibo GmbH Healthy coffee and method of its production
CN101966002B (en) * 2010-08-23 2012-12-26 德宏后谷咖啡有限公司 Coffee bean roaster and roasting method thereof
US11259557B2 (en) 2016-04-13 2022-03-01 Societe Des Produits Nestle S.A. Roasting and grinding system and method
US20220232847A1 (en) * 2019-04-17 2022-07-28 Societe Des Produits Nestle S.A. Coffee composition and process
WO2020212145A1 (en) 2019-04-17 2020-10-22 Société des Produits Nestlé S.A. Coffee composition and process
CN112889977A (en) * 2021-03-08 2021-06-04 普洱爱伲庄园咖啡有限公司 Coffee with fresh fruit acid and high sweetness and preparation method thereof

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3122439A (en) * 1962-10-02 1964-02-25 Gen Foods Corp Coffee roasting
FR2022189B1 (en) * 1968-09-24 1973-03-16 Procter & Gamble
US3700462A (en) * 1970-07-27 1972-10-24 Arthur Stefanucci Balanced coffee flavors
US3801716A (en) * 1972-08-18 1974-04-02 Gen Foods Corp Compression-granulation of roasted coffee
US4349573A (en) * 1980-11-28 1982-09-14 General Foods Corporation Low density coffee process
US4540591A (en) * 1982-11-08 1985-09-10 General Foods Corporation Robusta coffee steaming, roasting and blending method
US5160757A (en) * 1989-06-30 1992-11-03 The Procter & Gamble Company Process for making reduced density coffee
CA2018210C (en) * 1989-06-30 1997-03-04 Steven Jacob Kirkpatrick Process for dark roasting coffee beans
CA2105018C (en) * 1992-09-10 1998-06-23 Mary R. Jensen High-yield roasted coffee with balanced flavor
US5721005A (en) * 1995-08-16 1998-02-24 The Procter & Gamble Company Fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity

Also Published As

Publication number Publication date
WO2001067880A3 (en) 2002-01-31
AU2001247397A1 (en) 2001-09-24
WO2001067880A2 (en) 2001-09-20
EP1272045A2 (en) 2003-01-08
MXPA02008892A (en) 2003-02-10
CN1416321A (en) 2003-05-07
JP2003526349A (en) 2003-09-09
CA2398074A1 (en) 2001-09-20

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Legal Events

Date Code Title Description
B11A Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]