CA1295876C - Process and apparatus for improving roast coffee - Google Patents
Process and apparatus for improving roast coffeeInfo
- Publication number
- CA1295876C CA1295876C CA000524473A CA524473A CA1295876C CA 1295876 C CA1295876 C CA 1295876C CA 000524473 A CA000524473 A CA 000524473A CA 524473 A CA524473 A CA 524473A CA 1295876 C CA1295876 C CA 1295876C
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- raw
- saccharide
- raw coffee
- solution
- 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.)
- Expired - Lifetime
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
- A23F5/02—Treating green 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)
- General Preparation And Processing Of Foods (AREA)
- Solid-Sorbent Or Filter-Aiding Compositions (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Abstract:
To improve the quality, especially the flavour, of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides.
Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%.
The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
To improve the quality, especially the flavour, of roast coffee, the raw-coffee beans are pretreated by enrichment with saccharides.
Saccharides are added to the raw-coffee beans in an aqueous solution in a proportion of approximately 10%.
The enrichment of the raw-coffee beans with saccharides results in an appreciable increase in the content of "fine" acids in the roast coffee and consequently in an improvement of quality.
Description
~29~
Description :
The invention relates to a process and an appar-atus tor ;mproving the quality and/or flavour of roast coffee.
The flavour of roast coffee or of roast-coffee drinks is essentially determined by the choice of the raw coffee, in particular the origin of the raw coffee.
;~ Raw coffee of the "Columbia mild" type produces a roast coffee of first-class flavour. In contrast to this, for ; example the "Robusta" grades are coffees of lower quali-; 10 ty.
, The object on which the invention is based is to contribute to an improvement in the quality, in particu-lar the flavour or aroma, and also in the colouring as a result of roasting, especially ;n raw coffee of inferior origin.
To achieve this object, the process accord;ng to the invention is characterized in that raw coffee ;s en-riched;with sacc~harides.~
In~contrast to previous efforts to improve the quality, particularly the flavour, of roast coffee, the .~ :
invention turns its attention to the raw coffee. Sur-p~risingly, enriching~the raw coffee with saccharides results in an appreciable, measurable and therefore con-trollable ;mprove~ment~of the roast coffee in ter~s of ~ ~ .
:
, , , 12~76 flavour (aroma~ and colouring as a result of roasting.
Raw coffee has a natural content of monosaccharides and disaccharides, specifically of the order of 4% to 8%.
According to the invention, further saccharides are add-ed to the raw coffee over and above this natural con-tent, and the raw coffee pretreated in this way is then roasted conventionally. Surprisingly, by means of this ; process coffees of inferior origin can be raised to the standard of high-quality coffee grades.
The wide range of saccharides can be considered for the purpose of enriching the raw coffee. ~owever, it has been possible to obtain especially favourable re-sults with the use of disaccharides and/or mono-sacchar;des.
The improvement in the flavour and/or quality of the raw coffee can be established by analysing roast coffee, specifically, for example, by means of the ac;d content in the roast coffee. ~y adding saccharides to the raw coffee and by absorption, it is possible to improve coffee grades of modest origin in terms of qual-ity, in particular in terms of the acid content, to the standard of high-quality coffees. The acid content re-fers to the "fine" acids relevant to flavour, which are enriched in the roast coffee as a result of the process according to the invention. Furthermore, surprisingly, typical undesirable tinges in the flavour of the roast coffee are also eliminated in specific coffees of mod-est origin. The colouring is also more attractive as a result of the pretreatment.
On the basis of the findings, saccharose is es-; peci~ally advantageous for enriching the raw coffee.
Addi~g saccharose to ~the raw coffee by absorption on the one hand ensures a marked increase in the ac;d content ` in the roast coffee and on the other hand also generally improves the quality of its flavour. Fructose has proved almost as beneficial.
, .
The saccharides are added to the raw coffee as an aqueous solution. Two processes are particularly .
, , ~
. .
: .
advantageous for this.
In one of these processes, the quan~ity of the solution is selected so that it is absorbed completely ~
by the raw coff.ee to be treated. This result is obtain-ed when the quantity of the aqueous solution containingat least one saccharide corresponds to less than 0.9 times, preferably to approximately a.s times, the dry ~eight of the raw coffee. The quantity of saccharide in the solution is at most 0.15 times, especially O.û6 times, the dry weight of the raw coffee~
To guarantee the best possible distribution of the saccharide throughout the raw-coffee beans in the batch, the abovementioned treatment is carried out in a mixer, in which extract (solution) and raw coffee are circulated. Alternatively, the raw coffee can be brouyht by conveying devices to a place where the raw coffee is repeatedly brought ;n contact with the extract circulated by a pump, until complete absorption is ach-ieved.
In the other process according to the invention, the quantity of solution used is larger than the maximum quantity to be absorbed by the raw coffee. In practice, the quantity of the aqueous solution is preferably sel-ected so that the raw coffee (batch) is wetted constant-ly. Continuous circulation of the solvent guarantees uniform absorption of the saccharide by the raw coffee.
To prevent the aqueous saccharide solut;on from removing water-soluble coffee ingredients, apart from saccharide, from the raw coffee, an extraction equilibrium between ~ 30 the solution and th~e raw coffee is produced. The solu-; t~ion used for -this p~rpose contains all the water-~ soluble constituents present~ in the raw coffee. The ;~ quantity ratio and concentration of these substances are selected so that the composition of a raw coffee satura~ted (swollen) with water does not vary in terms of these constituents even when it is in contact w;th the solution for a relatively long time.
` This result is obtained, for example, when an .
~ ' , :
original raw-coffee extract with approximately 21~ (per-cent by weight) of dry substance is used as a solution.
In this equilibrium extract, the enriching saccharide is present in excess. It is therefore absorbed out of the solution by the raw coffee.
Whilst having regard to the extract equilibrium, raw coffee can be enriched with saccharides in a treat-ment vessel or in severa~ treatment vessels connected in series. To keep the treatment time as short as pos-sible, according to the invention the saccharide concen-tration of the extract flowing into the ~first) treat-ment vessel is monitored by suitable technical means and maintained at a constant (high) level of, for example 1û%
to 50%, preferably 25%.
To carry out the process explained above, accor-ding to the invention the absorption behaviour of the particular grade and/or mixture of the raw coffee to be treated is previously determ;ned experimentally (emp;ri-cally). This gives the necessary contact time of the ZO solution with the raw coffee at a predetermined sacchar-ide concentration.
Alternatively, according to the invention, the total quantity of saccharide added to a batch of raw coffee can be measured (by weighing), and the degree of Z5 enrichment of the raw coffee with this sacchar;de can be determined from it.
To terminate the absorption process, the en-riched raw coffee is isolated from the solution. The raw coffee is briefly rinsed with water, in order to `~ 30 eliminate saccharide fractions deposited on the surface.
The raw coffee is then dried to the original moisture content ~% to 12%) in order to guarantee storage life.
The raw coffee is thus prepared for the roasting pro-cess.
~aw coffees of various grades which have been treated by the process according to the invention ex-hibit a marked increase in the content of "fine" acids , , in the roast coffee. Results of analyses on the basis :
' .
"
of test examples are collated in the table.
The table shows comparative analyses and their results as regards the Columbia (quality coffee), Santos and Robusta coffee grades. The t~o last-mentioned coffee grades are of lower quality. The figures listed for each grade refer, on the one hand, to untreated raw coffee or roast coffee produced from it (the column "Columbia original"). Coffee, in which the raw coffee uas only enr;ched with water, that is to say swollen (Columbia + H20), ~as also analysed. The other columns show respective test series with a different degree of enrichment of the raw coffee with saccharose. As the figures demonstrate, the ranges of enrichment of the raw coffee with 4% to 10% saccharose lead to favourable results as regards the pH value and the acid number (measured free acid) and consequently as regards the proportion of "fine" acids in the roast coffee. At a degree of enrichment of the raw coffee with saccharose of be~ween 6% and 8%, there is an optimum which depends ZO in particular on the desired flavour tinges. The particulars regarding the saccharide fraction added are percentages by weight in relation to the original we;ghed-in quantity of raw coffee.
It was also possible to establish that, as a re-sult of roasting, the enrichment of the raw coffee withsaccharides results in an increase of substances in the steam-volatile part of the aroma. These are the follow-ing: furanes in general and especially furfural, 5-methylfurfural, 2-acetylfurane, 2-methyltetrahydrofuran-3-one, and also HMF (hydroxymethylfurfural) and furan-~eol. It may be assumed that these substances likewisehave beneficial effects on the flavour of the roast cof-fee or coffee infusion.
Exemplary embodiments of apparatuses for carry-ing out the process are explained below with referenceto the drawings. In these:
Figure 1 shows a perspective representation of a portion of a drum rotatable about a horizontal axis, .
,. -~:
:,.
' ::
~.5l3~6 ,...................................................................... .
Figure 2 sho~s a diagrammatic vertical sect;onthrough a vertical vessel for the treatment of raw cof-fee, Figure 3 shows a diagrammatic representation of S an installation for the enrichment of raw coffee in a continuous operation.
The sinple design of a treatment apparatus ;l-lustrated in Figure 1 consists essentially of a hori~on-tally arranged drum 10 driven to rotate. Arranged in this are devices, namely baffle plates 11, which, be-cause of their positions and shapes, cause ~he mixin of roast coffee and saccharide-containing aqueous solution as a result of the rotation of the drum. The baffle plates 11, by being appropriately shaped, can be design-ed so that a conveying effect can be obtained. Further-more, the drum is appropriately equipped with a heating means, in order to bring the mixture of the solution and raw-coffee beans to a higher temperature of, for exam-ple, 80C. A batch of roast coffee, with a matching Z0 metered quantity of aqueous solvent containing at least one saccharide, covers a period of preferably approxi-mately 1.5 hours. The solution will then be absorbed completely by the rau coffee. 9y briefly rinsing the raw-coffee beans, saccharide residues, membranes, etc.
~5 adhering to the outer surface can be eliminated. The raw coffee is then dried and roasted in the conventional way. The drum 10 is equipped, on the end faces, with end walls, at least one of which has an orifice.
According to Figure 2, the treatment apparatus consists of a ver~tical, for example cylindrical vessel 12 which likewise~receives a ba~ch of raw coffee and a ::
metered~quantity of the aqueous solution. A screw con-veyor 14 is mounted centrally inside the vessel 12 in a ~; vertical tube 13 and is driven to rotate. The raw cof-fee is conveyed constantly upwards in the tube 13 to the top~end by this screw conveyor 14. The-raw coffee is thrown;back into the vessel laterally, so that there is a constant circulation of the raw coffee. The solvent , :~
-, .
:
:~ . .
:, ~Z~ 76 , . .
is constantly discharged by means of a pump 17, v;a a circulating line, in the region of a lower funnel-shaped vessel extension 15 and is added to the raw coffee again in the upper region of the vessel 12, specifically by S means of spray nozzles 18 which distribute the aqueous solution by spraying over the raw coffee flowing out of the tube 13.
The installation according to Figure 3 makes it possible to treat raw coffee in a continuous operation.
1û The aqueous solution containing a saccharide of in-creased concentration is conveyed through a treatment vessel 19 in ~hich a batch of raw coffee is located.
The solution is conveyed via a circulating line 2n. The composition of the solution is selected so that all the ~ater-soluble ingredients of the raw coffee, in addit;on to the enr;ching saccharide, are present in such a con-centration that they are in equ;librium with the corres-ponding coffee ingred;ents in the raw coffee. Th;s ;s enriched (swollen) with ~ater to saturation preferably before the start of the process, in order likewise to prevent water from being absorbed from the solution dur-ing treatment.
The circulating line 20 is guided through a solu-tion vessel 21 ~ith an agitator 22. In this, the saccha-ride content of the solution is topped up to a concent-tration wh;ch is kept constant. For this purpose, a meter 23 is assigned to the solution vessel for the con-tinuous detection of the saccharide concentration in the solution. According to the measurement results, the particular quantity of saccharide required is added to the solution vessel 21, specifically by temporarily opening a valve 24 in a feed line 25 from a saccharide vessel 26 to the solution vessel 21. The valve 24 is ac :: :
;~tuated by a controller 27 ~hich in turn evaluates the measuring signals from the meter 23. Thusr the aqueous solution flowing out of the solution vessel 21 and added to the treatment vessel 19 always has a constant saccha-ride concentration.
: ~ ' , ~L2~376 ... ..
r When the quantity of water in the circulating solution is kept constant, the particular saccharide can be added free of water (dry) to the solution vessel 21.
The total quantity of the saccharide aclded to the raw S coffee during a treatment process is obta;ned from the quantity ~hich is extracted from the saccharide vessel Z6. This top-up quantity is measured and provides in-formation on the degree of enrichment of the raw coffee with the saccharide. For this purpose, for example, the saccharide vessel 26 can be connected to scales Z~.
The apparatus according to Figure 3 can also be arranged in a similar way w;th a plurality of treatment vessels (columns) connected in series, a column with raw coffee enriched to the desired extent being removed and a column with untreated raw coffee added after a certain interval. Here again, the degree of enrichment of the raw coffee ;s obtained from the total quantity of saccharide added during treatment.
Description of a practical example .
A saccharose solution is produced and heated to approximately 70C. The concentration of the sacchar-ose solution is 16.66%, that is to say 4 kg of saccha-rOse in 20 kg of water.
50 kg of raw coffee are introduced into a heat-able extractor with an outlet, likewise at a temperature of approximately 7ûC. The saccharose solution is then introduced into the extractor containing raw cof-fee. With a temperature of approximately 70C being maintained, the saccharose solution is circulated for approximately 1.5 ho~urs, until the solution has been ab-~; sorbed completely by the raw coffee. The raw coffee thereby swelLs.
The wet raw-coffee beans are transferred to a fluidize~-bed drier and dried at approximately 100C
for approximately 90 minutes. The drying time is selec-ted s~o that the raw coffee has approximately the origi-; nal water content.
Description :
The invention relates to a process and an appar-atus tor ;mproving the quality and/or flavour of roast coffee.
The flavour of roast coffee or of roast-coffee drinks is essentially determined by the choice of the raw coffee, in particular the origin of the raw coffee.
;~ Raw coffee of the "Columbia mild" type produces a roast coffee of first-class flavour. In contrast to this, for ; example the "Robusta" grades are coffees of lower quali-; 10 ty.
, The object on which the invention is based is to contribute to an improvement in the quality, in particu-lar the flavour or aroma, and also in the colouring as a result of roasting, especially ;n raw coffee of inferior origin.
To achieve this object, the process accord;ng to the invention is characterized in that raw coffee ;s en-riched;with sacc~harides.~
In~contrast to previous efforts to improve the quality, particularly the flavour, of roast coffee, the .~ :
invention turns its attention to the raw coffee. Sur-p~risingly, enriching~the raw coffee with saccharides results in an appreciable, measurable and therefore con-trollable ;mprove~ment~of the roast coffee in ter~s of ~ ~ .
:
, , , 12~76 flavour (aroma~ and colouring as a result of roasting.
Raw coffee has a natural content of monosaccharides and disaccharides, specifically of the order of 4% to 8%.
According to the invention, further saccharides are add-ed to the raw coffee over and above this natural con-tent, and the raw coffee pretreated in this way is then roasted conventionally. Surprisingly, by means of this ; process coffees of inferior origin can be raised to the standard of high-quality coffee grades.
The wide range of saccharides can be considered for the purpose of enriching the raw coffee. ~owever, it has been possible to obtain especially favourable re-sults with the use of disaccharides and/or mono-sacchar;des.
The improvement in the flavour and/or quality of the raw coffee can be established by analysing roast coffee, specifically, for example, by means of the ac;d content in the roast coffee. ~y adding saccharides to the raw coffee and by absorption, it is possible to improve coffee grades of modest origin in terms of qual-ity, in particular in terms of the acid content, to the standard of high-quality coffees. The acid content re-fers to the "fine" acids relevant to flavour, which are enriched in the roast coffee as a result of the process according to the invention. Furthermore, surprisingly, typical undesirable tinges in the flavour of the roast coffee are also eliminated in specific coffees of mod-est origin. The colouring is also more attractive as a result of the pretreatment.
On the basis of the findings, saccharose is es-; peci~ally advantageous for enriching the raw coffee.
Addi~g saccharose to ~the raw coffee by absorption on the one hand ensures a marked increase in the ac;d content ` in the roast coffee and on the other hand also generally improves the quality of its flavour. Fructose has proved almost as beneficial.
, .
The saccharides are added to the raw coffee as an aqueous solution. Two processes are particularly .
, , ~
. .
: .
advantageous for this.
In one of these processes, the quan~ity of the solution is selected so that it is absorbed completely ~
by the raw coff.ee to be treated. This result is obtain-ed when the quantity of the aqueous solution containingat least one saccharide corresponds to less than 0.9 times, preferably to approximately a.s times, the dry ~eight of the raw coffee. The quantity of saccharide in the solution is at most 0.15 times, especially O.û6 times, the dry weight of the raw coffee~
To guarantee the best possible distribution of the saccharide throughout the raw-coffee beans in the batch, the abovementioned treatment is carried out in a mixer, in which extract (solution) and raw coffee are circulated. Alternatively, the raw coffee can be brouyht by conveying devices to a place where the raw coffee is repeatedly brought ;n contact with the extract circulated by a pump, until complete absorption is ach-ieved.
In the other process according to the invention, the quantity of solution used is larger than the maximum quantity to be absorbed by the raw coffee. In practice, the quantity of the aqueous solution is preferably sel-ected so that the raw coffee (batch) is wetted constant-ly. Continuous circulation of the solvent guarantees uniform absorption of the saccharide by the raw coffee.
To prevent the aqueous saccharide solut;on from removing water-soluble coffee ingredients, apart from saccharide, from the raw coffee, an extraction equilibrium between ~ 30 the solution and th~e raw coffee is produced. The solu-; t~ion used for -this p~rpose contains all the water-~ soluble constituents present~ in the raw coffee. The ;~ quantity ratio and concentration of these substances are selected so that the composition of a raw coffee satura~ted (swollen) with water does not vary in terms of these constituents even when it is in contact w;th the solution for a relatively long time.
` This result is obtained, for example, when an .
~ ' , :
original raw-coffee extract with approximately 21~ (per-cent by weight) of dry substance is used as a solution.
In this equilibrium extract, the enriching saccharide is present in excess. It is therefore absorbed out of the solution by the raw coffee.
Whilst having regard to the extract equilibrium, raw coffee can be enriched with saccharides in a treat-ment vessel or in severa~ treatment vessels connected in series. To keep the treatment time as short as pos-sible, according to the invention the saccharide concen-tration of the extract flowing into the ~first) treat-ment vessel is monitored by suitable technical means and maintained at a constant (high) level of, for example 1û%
to 50%, preferably 25%.
To carry out the process explained above, accor-ding to the invention the absorption behaviour of the particular grade and/or mixture of the raw coffee to be treated is previously determ;ned experimentally (emp;ri-cally). This gives the necessary contact time of the ZO solution with the raw coffee at a predetermined sacchar-ide concentration.
Alternatively, according to the invention, the total quantity of saccharide added to a batch of raw coffee can be measured (by weighing), and the degree of Z5 enrichment of the raw coffee with this sacchar;de can be determined from it.
To terminate the absorption process, the en-riched raw coffee is isolated from the solution. The raw coffee is briefly rinsed with water, in order to `~ 30 eliminate saccharide fractions deposited on the surface.
The raw coffee is then dried to the original moisture content ~% to 12%) in order to guarantee storage life.
The raw coffee is thus prepared for the roasting pro-cess.
~aw coffees of various grades which have been treated by the process according to the invention ex-hibit a marked increase in the content of "fine" acids , , in the roast coffee. Results of analyses on the basis :
' .
"
of test examples are collated in the table.
The table shows comparative analyses and their results as regards the Columbia (quality coffee), Santos and Robusta coffee grades. The t~o last-mentioned coffee grades are of lower quality. The figures listed for each grade refer, on the one hand, to untreated raw coffee or roast coffee produced from it (the column "Columbia original"). Coffee, in which the raw coffee uas only enr;ched with water, that is to say swollen (Columbia + H20), ~as also analysed. The other columns show respective test series with a different degree of enrichment of the raw coffee with saccharose. As the figures demonstrate, the ranges of enrichment of the raw coffee with 4% to 10% saccharose lead to favourable results as regards the pH value and the acid number (measured free acid) and consequently as regards the proportion of "fine" acids in the roast coffee. At a degree of enrichment of the raw coffee with saccharose of be~ween 6% and 8%, there is an optimum which depends ZO in particular on the desired flavour tinges. The particulars regarding the saccharide fraction added are percentages by weight in relation to the original we;ghed-in quantity of raw coffee.
It was also possible to establish that, as a re-sult of roasting, the enrichment of the raw coffee withsaccharides results in an increase of substances in the steam-volatile part of the aroma. These are the follow-ing: furanes in general and especially furfural, 5-methylfurfural, 2-acetylfurane, 2-methyltetrahydrofuran-3-one, and also HMF (hydroxymethylfurfural) and furan-~eol. It may be assumed that these substances likewisehave beneficial effects on the flavour of the roast cof-fee or coffee infusion.
Exemplary embodiments of apparatuses for carry-ing out the process are explained below with referenceto the drawings. In these:
Figure 1 shows a perspective representation of a portion of a drum rotatable about a horizontal axis, .
,. -~:
:,.
' ::
~.5l3~6 ,...................................................................... .
Figure 2 sho~s a diagrammatic vertical sect;onthrough a vertical vessel for the treatment of raw cof-fee, Figure 3 shows a diagrammatic representation of S an installation for the enrichment of raw coffee in a continuous operation.
The sinple design of a treatment apparatus ;l-lustrated in Figure 1 consists essentially of a hori~on-tally arranged drum 10 driven to rotate. Arranged in this are devices, namely baffle plates 11, which, be-cause of their positions and shapes, cause ~he mixin of roast coffee and saccharide-containing aqueous solution as a result of the rotation of the drum. The baffle plates 11, by being appropriately shaped, can be design-ed so that a conveying effect can be obtained. Further-more, the drum is appropriately equipped with a heating means, in order to bring the mixture of the solution and raw-coffee beans to a higher temperature of, for exam-ple, 80C. A batch of roast coffee, with a matching Z0 metered quantity of aqueous solvent containing at least one saccharide, covers a period of preferably approxi-mately 1.5 hours. The solution will then be absorbed completely by the rau coffee. 9y briefly rinsing the raw-coffee beans, saccharide residues, membranes, etc.
~5 adhering to the outer surface can be eliminated. The raw coffee is then dried and roasted in the conventional way. The drum 10 is equipped, on the end faces, with end walls, at least one of which has an orifice.
According to Figure 2, the treatment apparatus consists of a ver~tical, for example cylindrical vessel 12 which likewise~receives a ba~ch of raw coffee and a ::
metered~quantity of the aqueous solution. A screw con-veyor 14 is mounted centrally inside the vessel 12 in a ~; vertical tube 13 and is driven to rotate. The raw cof-fee is conveyed constantly upwards in the tube 13 to the top~end by this screw conveyor 14. The-raw coffee is thrown;back into the vessel laterally, so that there is a constant circulation of the raw coffee. The solvent , :~
-, .
:
:~ . .
:, ~Z~ 76 , . .
is constantly discharged by means of a pump 17, v;a a circulating line, in the region of a lower funnel-shaped vessel extension 15 and is added to the raw coffee again in the upper region of the vessel 12, specifically by S means of spray nozzles 18 which distribute the aqueous solution by spraying over the raw coffee flowing out of the tube 13.
The installation according to Figure 3 makes it possible to treat raw coffee in a continuous operation.
1û The aqueous solution containing a saccharide of in-creased concentration is conveyed through a treatment vessel 19 in ~hich a batch of raw coffee is located.
The solution is conveyed via a circulating line 2n. The composition of the solution is selected so that all the ~ater-soluble ingredients of the raw coffee, in addit;on to the enr;ching saccharide, are present in such a con-centration that they are in equ;librium with the corres-ponding coffee ingred;ents in the raw coffee. Th;s ;s enriched (swollen) with ~ater to saturation preferably before the start of the process, in order likewise to prevent water from being absorbed from the solution dur-ing treatment.
The circulating line 20 is guided through a solu-tion vessel 21 ~ith an agitator 22. In this, the saccha-ride content of the solution is topped up to a concent-tration wh;ch is kept constant. For this purpose, a meter 23 is assigned to the solution vessel for the con-tinuous detection of the saccharide concentration in the solution. According to the measurement results, the particular quantity of saccharide required is added to the solution vessel 21, specifically by temporarily opening a valve 24 in a feed line 25 from a saccharide vessel 26 to the solution vessel 21. The valve 24 is ac :: :
;~tuated by a controller 27 ~hich in turn evaluates the measuring signals from the meter 23. Thusr the aqueous solution flowing out of the solution vessel 21 and added to the treatment vessel 19 always has a constant saccha-ride concentration.
: ~ ' , ~L2~376 ... ..
r When the quantity of water in the circulating solution is kept constant, the particular saccharide can be added free of water (dry) to the solution vessel 21.
The total quantity of the saccharide aclded to the raw S coffee during a treatment process is obta;ned from the quantity ~hich is extracted from the saccharide vessel Z6. This top-up quantity is measured and provides in-formation on the degree of enrichment of the raw coffee with the saccharide. For this purpose, for example, the saccharide vessel 26 can be connected to scales Z~.
The apparatus according to Figure 3 can also be arranged in a similar way w;th a plurality of treatment vessels (columns) connected in series, a column with raw coffee enriched to the desired extent being removed and a column with untreated raw coffee added after a certain interval. Here again, the degree of enrichment of the raw coffee ;s obtained from the total quantity of saccharide added during treatment.
Description of a practical example .
A saccharose solution is produced and heated to approximately 70C. The concentration of the sacchar-ose solution is 16.66%, that is to say 4 kg of saccha-rOse in 20 kg of water.
50 kg of raw coffee are introduced into a heat-able extractor with an outlet, likewise at a temperature of approximately 7ûC. The saccharose solution is then introduced into the extractor containing raw cof-fee. With a temperature of approximately 70C being maintained, the saccharose solution is circulated for approximately 1.5 ho~urs, until the solution has been ab-~; sorbed completely by the raw coffee. The raw coffee thereby swelLs.
The wet raw-coffee beans are transferred to a fluidize~-bed drier and dried at approximately 100C
for approximately 90 minutes. The drying time is selec-ted s~o that the raw coffee has approximately the origi-; nal water content.
2~5~37~;
Subsequently, the raw-coffee beans treated in this way are roasted normally.
~ .
.
, : - ~
.~"
.
L2~76 Table pH free colour value acid value ml 1n NaOH/
(100 9 TM) . _ _ Columbia, orig. 5.10 29.8 9.5 ; Columbia + H20 5.08 30.1 9.9 Columbia ~ 2X saccharose 5.08 30.4 9.2 Columbia + 4~ saccharose 5.02 31.0 8.5 .
Columbia + 6% saccharose 4.95 31.6 8.3 Columbia + 8% saccharose 4.87 33.3 8.4 Columbia ~ 10% saccharose 4.87 35.9 8.3 ...._ _ . _ .... ... _ . _ _ _ Santos, orig. 5.31 25.8 8.3 Santos ~ H20 5.24 27.3 8.6 Santos ~ 2X saccharose5~20 27.3 8.4 Santos + 4X saccharose5.19 27~4 8.3 Santos ~ 6% saccharose5.06 29.9 8.6 Santos 1 8X saccharose5.04 31.3 8.6 Santos ~ 10X saccharose4.99 32.1 9.1 :
Phill. Robusta, orig. 5.77 20.9 7.6 Phill. Robusta + H20 5.62 24.6 8.3 Phill. Robusta + 2% saccharose 5.46 25.7 8.7 Ph;ll. Robusta + 4% saccharose 5.37 28.0 8.7 Phill. Robusta + 6X saccharose 5.25 30.1 9.2 Phill. Robusta ~ 8% saccharose 5.15 33.1 9.2 :
~ ;~ Phill. Robusta + 10% saccharose 5.17 31.9 8.3 , ~ : :
: :~ : :
:
:
,,
Subsequently, the raw-coffee beans treated in this way are roasted normally.
~ .
.
, : - ~
.~"
.
L2~76 Table pH free colour value acid value ml 1n NaOH/
(100 9 TM) . _ _ Columbia, orig. 5.10 29.8 9.5 ; Columbia + H20 5.08 30.1 9.9 Columbia ~ 2X saccharose 5.08 30.4 9.2 Columbia + 4~ saccharose 5.02 31.0 8.5 .
Columbia + 6% saccharose 4.95 31.6 8.3 Columbia + 8% saccharose 4.87 33.3 8.4 Columbia ~ 10% saccharose 4.87 35.9 8.3 ...._ _ . _ .... ... _ . _ _ _ Santos, orig. 5.31 25.8 8.3 Santos ~ H20 5.24 27.3 8.6 Santos ~ 2X saccharose5~20 27.3 8.4 Santos + 4X saccharose5.19 27~4 8.3 Santos ~ 6% saccharose5.06 29.9 8.6 Santos 1 8X saccharose5.04 31.3 8.6 Santos ~ 10X saccharose4.99 32.1 9.1 :
Phill. Robusta, orig. 5.77 20.9 7.6 Phill. Robusta + H20 5.62 24.6 8.3 Phill. Robusta + 2% saccharose 5.46 25.7 8.7 Ph;ll. Robusta + 4% saccharose 5.37 28.0 8.7 Phill. Robusta + 6X saccharose 5.25 30.1 9.2 Phill. Robusta ~ 8% saccharose 5.15 33.1 9.2 :
~ ;~ Phill. Robusta + 10% saccharose 5.17 31.9 8.3 , ~ : :
: :~ : :
:
:
,,
Claims (7)
1. Process for improving the quality of roasted coffee by the enrichment of raw coffee with saccharide, in which the saccharide is added to the raw coffee in aqueous solution, characterized in that the aqueous solution contains, in addition to the enriching saccharide, an extract of all water-soluble coffee ingredients of raw coffee, the concentration of the raw-coffee ingredients - in addition to the enriching saccharide - being selected in such a way that the ingredients in the raw coffee on the one hand and in the solution on the other hand are in equilibrium with one another.
2. Process according to Claim 1, characterized in that the saccharide is contained in excess in the aqueous solution.
3. Process according to Claim 2, characterized in that the saccharide concentration of the aqueous solution is 10 - 50%.
4. Process according to any one of Claims 1 to 3, characterized in that the treatment of the raw coffee with the saccharide solution is carried out at a temperature above room temperature up to 120°C, especially at approximately 80°C.
5. Process according to any one of Claims 1 to 4, characterized in that the raw coffee, before being treated with the solution, is enriched (swollen) with water to saturation, the solution - with the exception of the enriching saccharide - being in equilibrium with the raw-coffee beans in terms of the remaining coffee ingredients and water.
6. Process according to any one of Claims 1 to 5, characterized in that the aqueous solution of saccharide and raw-coffee extract is conveyed through the raw coffee in a cycle, and in that at the same time the saccharide concentration in the solution flowing out of the raw coffee is measured and an appropriate addition to reach the initial saccharide concentration is made, so that the aqueous solution flowing into the raw coffee again is maintained at a constant level in the range of 10 to 50% by weight.
7. Process according to any one of Claims 1 to 6, characterized in that the aqueous solution is used in a quantity which is larger than the minimum quantity to be absorbed by the raw coffee.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3544265.4 | 1985-12-14 | ||
| DE19853544265 DE3544265A1 (en) | 1985-12-14 | 1985-12-14 | METHOD AND DEVICE FOR IMPROVING ROEST COFFEE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1295876C true CA1295876C (en) | 1992-02-18 |
Family
ID=6288447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000524473A Expired - Lifetime CA1295876C (en) | 1985-12-14 | 1986-12-03 | Process and apparatus for improving roast coffee |
Country Status (15)
| Country | Link |
|---|---|
| EP (1) | EP0226095B1 (en) |
| JP (1) | JPS62215344A (en) |
| AT (1) | ATE52890T1 (en) |
| BG (1) | BG49492A3 (en) |
| CA (1) | CA1295876C (en) |
| DD (1) | DD250857A5 (en) |
| DE (2) | DE3544265A1 (en) |
| DK (1) | DK164628C (en) |
| ES (1) | ES2015868B3 (en) |
| HU (1) | HU199254B (en) |
| IN (1) | IN169113B (en) |
| OA (1) | OA08446A (en) |
| PH (1) | PH25344A (en) |
| PL (1) | PL152054B1 (en) |
| YU (1) | YU45390B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4857351A (en) * | 1986-12-19 | 1989-08-15 | The Procter & Gamble Company | Process for treating coffee beans to make a better-tasting coffee |
| US4904484A (en) * | 1988-04-11 | 1990-02-27 | The Procter & Gamble Company | Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness |
| DE4402989C2 (en) * | 1994-02-01 | 1997-04-24 | Softco Commodity Trading Gmbh | Process for improving the quality of Robusta coffee |
| AT404216B (en) * | 1994-09-23 | 1998-09-25 | Adalbert Dipl Ing Dr Prior | METHOD FOR CONDITIONING SOLIDS |
| JP2004518438A (en) * | 2001-02-13 | 2004-06-24 | ザ プロクター アンド ギャンブル カンパニー | Coffee composition with stable flavor characteristics and method of making |
| ES2264375B1 (en) * | 2005-03-31 | 2007-12-16 | Cesar Ros Guinot | PROCEDURE FOR OBTAINING MIELUD COFFEE. |
| DK1872665T3 (en) * | 2006-06-29 | 2014-01-20 | Kraft Foods R & D Inc | Process for modifying coffee flavors |
| GB2500662A (en) * | 2012-03-29 | 2013-10-02 | Albertus Bernardus Eskes | Modifying the aroma of green coffee beans |
| WO2023243608A1 (en) * | 2022-06-15 | 2023-12-21 | アサヒグループホールディングス株式会社 | Method for reducing unpleasant odor component in roasted coffee beans |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE506444A (en) * | ||||
| FR413966A (en) * | 1909-03-25 | 1910-08-23 | Von Niessen Geb | Process for improving the taste of coffee |
| CH88101A (en) * | 1919-09-18 | 1921-01-17 | Habicht F Paul | Process for the production of a coffee preparation. |
| US2511712A (en) * | 1946-04-23 | 1950-06-13 | Osswald E | Process for producing a soluble aromatic coffee extract |
| DE1925397A1 (en) * | 1969-05-19 | 1970-11-26 | Gimborn Probat Werke | Heat-treatment plant for granular food- - stuffs |
| JPS5144669A (en) * | 1974-10-15 | 1976-04-16 | Tooa Koohii Kk | Koohiimameno kakoho |
-
1985
- 1985-12-14 DE DE19853544265 patent/DE3544265A1/en not_active Withdrawn
-
1986
- 1986-11-25 DK DK565986A patent/DK164628C/en not_active IP Right Cessation
- 1986-11-27 DE DE8686116512T patent/DE3671351D1/en not_active Expired - Fee Related
- 1986-11-27 AT AT86116512T patent/ATE52890T1/en active
- 1986-11-27 ES ES86116512T patent/ES2015868B3/en not_active Expired - Lifetime
- 1986-11-27 DD DD86296750A patent/DD250857A5/en not_active IP Right Cessation
- 1986-11-27 EP EP86116512A patent/EP0226095B1/en not_active Expired - Lifetime
- 1986-12-02 IN IN932/MAS/86A patent/IN169113B/en unknown
- 1986-12-03 PH PH34548A patent/PH25344A/en unknown
- 1986-12-03 CA CA000524473A patent/CA1295876C/en not_active Expired - Lifetime
- 1986-12-10 HU HU865145A patent/HU199254B/en not_active IP Right Cessation
- 1986-12-10 BG BG77450A patent/BG49492A3/en unknown
- 1986-12-11 PL PL1986262926A patent/PL152054B1/en unknown
- 1986-12-12 OA OA59015A patent/OA08446A/en unknown
- 1986-12-12 YU YU2135/86A patent/YU45390B/en unknown
- 1986-12-15 JP JP61296849A patent/JPS62215344A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| ATE52890T1 (en) | 1990-06-15 |
| PL152054B1 (en) | 1990-11-30 |
| YU45390B (en) | 1992-05-28 |
| DK164628B (en) | 1992-07-27 |
| EP0226095B1 (en) | 1990-05-23 |
| IN169113B (en) | 1991-09-07 |
| OA08446A (en) | 1988-06-30 |
| DK565986A (en) | 1987-06-15 |
| PL262926A1 (en) | 1987-10-19 |
| DK164628C (en) | 1992-12-14 |
| PH25344A (en) | 1991-05-13 |
| EP0226095A2 (en) | 1987-06-24 |
| HUT44422A (en) | 1988-03-28 |
| YU213586A (en) | 1988-04-30 |
| DE3671351D1 (en) | 1990-06-28 |
| EP0226095A3 (en) | 1988-03-23 |
| DD250857A5 (en) | 1987-10-28 |
| DE3544265A1 (en) | 1987-06-19 |
| JPS62215344A (en) | 1987-09-22 |
| HU199254B (en) | 1990-02-28 |
| ES2015868B3 (en) | 1990-09-16 |
| BG49492A3 (en) | 1991-11-15 |
| DK565986D0 (en) | 1986-11-25 |
| JPH0221785B2 (en) | 1990-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5888549A (en) | Coffee and process for the production thereof | |
| CA1295876C (en) | Process and apparatus for improving roast coffee | |
| US4857351A (en) | Process for treating coffee beans to make a better-tasting coffee | |
| CA2697179C (en) | Coffee composition | |
| GB1565044A (en) | Manufacture of soya bean grit | |
| US4985271A (en) | Process for treating coffee beans to make a better-tasting coffee | |
| CA2028643C (en) | Process for improving the quality of robusta coffee | |
| US5208056A (en) | Process for decaffeinating raw coffee | |
| JP4287075B2 (en) | Method for producing coffee beverage | |
| FI86950C (en) | Procedure for improving the quality of coffee beans | |
| SK35294A3 (en) | Method of improved quality robusta coffee | |
| DE3817736C2 (en) | Aromatization of decaffeinated tea | |
| EP0547119B1 (en) | Acid treatment for decaffeination of coffee | |
| Saloko et al. | The application of activated carbon from coconut shell and zeolite as adsorbents on coffee decaffeination using the Swiss Water Process (SWP) | |
| JP2548776B2 (en) | Decafene method for green coffee beans | |
| US5288511A (en) | Supercritical carbon dioxide decaffeination of acidified coffee | |
| CN113519636A (en) | Preparation method of cold-brewing tea | |
| EP0111375A2 (en) | A process for decaffeinating green coffee beans with active carbon | |
| OA10606A (en) | Method of removing off-notes from cocoa products | |
| CA1331846C (en) | Coffee and process for the production thereof | |
| Spiro et al. | Kinetics and equilibria of tea infusion. Part 13. Further studies on tea scum: the effects of calcium carbonate, lemon juice and sugar | |
| SU1734642A1 (en) | Method for roasting of coffee beans | |
| CA1123656A (en) | Process for decaffeinating raw coffee | |
| CA1318173C (en) | Process for treating coffee beans to make a better-tasting coffee | |
| JPH0146093B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |