CH85561A - Method of roasting coffee. - Google Patents

Method of roasting coffee.

Info

Publication number
CH85561A
CH85561A CH85561DA CH85561A CH 85561 A CH85561 A CH 85561A CH 85561D A CH85561D A CH 85561DA CH 85561 A CH85561 A CH 85561A
Authority
CH
Switzerland
Prior art keywords
coffee
roasting
beans
roasting coffee
sugar melt
Prior art date
Application number
Other languages
German (de)
Inventor
Habicht F Paul
Original Assignee
Habicht F Paul
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 Habicht F Paul filed Critical Habicht F Paul
Publication of CH85561A publication Critical patent/CH85561A/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

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)

Description

  

  Verfahren zum     Rösten    von     Kaffee.       Beim gewöhnlichen Rösten von     Kaffee     gehen wertvolle, aromatische Bestandteile des  selben verloren. Gegenstand der vorliegenden  Erfindung ist     nun    ein Röstverfahren, durch  welches diesem Übelstande abgeholfen wird.  Gemäss demselben wird nämlich das Rösten  in einer Zuckerschmelze vorgenommen, so  dass die beim     Röstprozess    aus dem     Kaffee     austretenden Substanzen von der Zucker  schmelze aufgenommen werden und so nutz  bar gemacht werden können.

   Es kann auf  diese Weise ein Produkt erhalten werden,  das in höchst einfacher Weise, durch Auf  lösen in heissem Wasser, und ohne weitere  Zusätze ein gutes Kaffeegetränk von rich  tiger dunkler     Kaffeefarbe    herzustellen ge  stattet.  



  Das Verfahren kann zum Beispiel in der  Weise ausgeführt werden, dass rohe oder  behufs Wasserentzug     vorgeröstete    Bohnen in  die Zuckerschmelze eingebracht und mit die  ser zusammen in der Hitze weiter behandelt  werden, bis das ganze Gemenge die richtige,  dunkelbraune Kaffeefärbung angenommen hat.    Hierauf können die Bohnen wieder von der  Zuckerschmelze getrennt und für sich wie  üblich gemahlen und verwendet werden. Es  zeigt sich, dass der nach Entfernung der  Bohnen verbleibende Rückstand für sich ver  wendet, mit heissem Wasser angemacht, ohne  weiteren Zusatz einen guten     Kaffee    liefert.



  Method of roasting coffee. When coffee is roasted normally, valuable, aromatic components are lost. The present invention now relates to a roasting process by means of which this disadvantage is remedied. According to the same, the roasting is carried out in a sugar melt, so that the substances emerging from the coffee during the roasting process are absorbed by the sugar melt and can thus be made usable.

   In this way, a product can be obtained which, by dissolving it in hot water and without further additives, makes it possible to produce a good coffee drink of the correct dark coffee color in a very simple manner.



  The process can be carried out, for example, in such a way that raw beans or beans that have been pre-roasted for dehydration are introduced into the sugar melt and treated with this together in the heat until the whole mixture has taken on the correct, dark brown coffee color. The beans can then be separated from the sugar melt again and ground and used individually as usual. It turns out that the residue that remains after the beans have been removed is used by itself, mixed with hot water, and without any further addition makes good coffee.

Claims (1)

PATENTANSPRUCH: Verfahren zum Rösten von Kaffee, da durch gekennzeichnet, dass das Rösten in einer Zuckerschmelze vorgenommen wird. <B>UNTERANSPRÜCHE:</B> 1. Verfahren nach Patentanspruch, dadurch gekennzeichnet, dass der Kaffee in Form von Bohnen in die Zuckerschmelze einge bracht wird. 2. Verfahren nach Unteranspruch 1, dadurch gekennzeiebnet, dass die Bohnen nach dem Rösten von der Zuckerschmelze getrennt werden. PATENT CLAIM: Process for roasting coffee, characterized in that the roasting is carried out in a sugar melt. <B> SUBClaims: </B> 1. Method according to patent claim, characterized in that the coffee is introduced into the sugar melt in the form of beans. 2. The method according to dependent claim 1, characterized gekennzeiebnet that the beans are separated from the sugar melt after roasting.
CH85561D 1919-09-18 1919-09-18 Method of roasting coffee. CH85561A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH85561T 1919-09-18

Publications (1)

Publication Number Publication Date
CH85561A true CH85561A (en) 1920-10-16

Family

ID=4341900

Family Applications (1)

Application Number Title Priority Date Filing Date
CH85561D CH85561A (en) 1919-09-18 1919-09-18 Method of roasting coffee.

Country Status (1)

Country Link
CH (1) CH85561A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986003945A1 (en) * 1985-01-08 1986-07-17 Frans Haas Waffelmaschinen Industriegesellschaft M Method for roasting nuts in the presence of substances capable of absorbing aromas

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986003945A1 (en) * 1985-01-08 1986-07-17 Frans Haas Waffelmaschinen Industriegesellschaft M Method for roasting nuts in the presence of substances capable of absorbing aromas

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