CN1092946A - Improve the method for Robusta quality of coffee - Google Patents
Improve the method for Robusta quality of coffee Download PDFInfo
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- CN1092946A CN1092946A CN94103450A CN94103450A CN1092946A CN 1092946 A CN1092946 A CN 1092946A CN 94103450 A CN94103450 A CN 94103450A CN 94103450 A CN94103450 A CN 94103450A CN 1092946 A CN1092946 A CN 1092946A
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- 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
Abstract
With steam wetting living Robusta coffee bean is handled the quality that can improve this coffee.Implement the decatize process in a pulse-column, through this pulse-column, wetting coffee bean periodically moves downward and contacts with steam, and the pressure of steam is 20～50psig, and temperature is 260～300, makes it be enough to prevent steam a large amount of condensations on coffee bean.The time of staying in the tower is 60～120 minutes, and the weight ratio of steam and coffee (dry weight) is 0.15～0.65.This method also provides a kind of Robusta coffee product that has greatly improved quality.
Description
The present invention relates to the method for a kind of raising Robusta (ROBUSTA) quality of coffee, particularly, the present invention relates to a kind of improving one's methods, in the method, adopt steam that traditional living Robusta coffee bean is handled, thereby remove the soil flavor and the musty of Robusta coffee.
The Robusta coffee sense of taste is strong, usually itself and sweet coffee such as Arab's kind (Arabica) coffee is blended together to strengthen the sense of taste and to increase content of caffeine.But soil flavor and musty that Robusta coffee is had all are unwelcome in many countries, and simultaneously, even the content of Robusta coffee in admixture is very low, this soil flavor and musty also can be felt out.
People have found that for many years, can strengthen the quality of Robusta coffee by steam treatment, can not introduce the sense of taste beastly when this processing can make Robusta coffee mix admixture.The US3 of Bolt etc., 640,725 disclose a kind of method that improves the Robusta quality of coffee, and this method comprises high steam roasting stir-fry process and the roasting of air subsequently stir-fry process.The US3 of Ponzoni etc., 767,418 have provided a kind of method that improves the Robusta quality of coffee, and this method comprises: green coffee is contacted with water, in a continuous digester mixture is placed under high temperature and the pressure, coffee delivery is by this digester.Treated coffee water content reaches about 35%.Wetting coffee bean is fried in roasting then, and preferably roasting is fried behind air drying, and water content generally can be lower than 15%.The US4 of Dar etc., 540,591 disclose a kind of method that improves the Robusta quality of coffee, and fresh coffee beans contacts with steam in a container in this method, and steam feeds continuously with the pressure of 1～5psig, bakes subsequently to fry or dry and roasting stir-fry.
The US4 of Davidescu etc., 671,964 disclose a kind of method that improves the Robusta quality of coffee, in this method, at first with steam coffee bean are handled, and the processing of surging is then handled with steam for the second time subsequently.This method can be carried out in single container such as a kind of airtight tilted cylindrical envelope appearance device, and coffee delivery is by this container.
The US5 of Becker etc., 019,413 discloses a kind of method that improves the Robusta quality of coffee, in this method, at first coffee bean is surged and handles that to make water content reach about 30～45%(heavy), adopt the steam of 135～140 ℃ and 3～4 crust to handle then and continue 60～120 minutes.This processing mode can reduce the soil flavor and the musty of Robusta coffee effectively, Robusta coffee after the method that Becker etc. provides is handled can mix in the commercially available coffee admixture of high-quality to replace Brazil Coffee or Central America (Centrals) coffee, and its amount can reach 10% or 15%.But the quality that further improves Robusta coffee reaches the quality that more effectively improves this coffee and remains desirable.
According to the present invention, a kind of improving one's methods of Robusta quality of coffee of improving is provided, in this method wetting living Robusta coffee bean is handled with steam, subsequently it is baked stir-fry.According to the present invention, the steam treatment process comprises:
(a) steam under the high pressure is introduced comprised in the elongated of living Robusta coffee bean and the upright substantially container;
(b) make steam pass through coffee bean in the container;
(c) steam is discharged steam after by the coffee bean in the container from container;
(d) discharge a small amount of coffee bean from the container bottom;
(e) coffee bean remaining in the container is moved down until the coffee bean amount corresponding to discharge;
(f) with the top of wetting fresh coffee beans introducing container, the coffee bean amount of discharging from container in the coffee bean amount of introducing and the step (d) is basic identical;
(g) temperature in the maintenance container makes it be enough to prevent steam condensation on coffee bean at 260～300 °F, and keeping the pressure in the container simultaneously is about 20～50psig;
(h) at implementation step (a) and (b), (c) with (g), periodically carry out step (d), (e) and (f), thereby wetting coffee bean is periodically moved downward by said container and contact with steam, the time of staying of coffee bean in container is 60～120 minutes, and steam is 0.15～0.65 pound of steam per pounds coffee bean (based on the coffee bean dry weight of amount discharge container) by the flow velocity of container.
Accompanying drawing is the diagrammatic elevational view that is suitable for implementing the pulse-column of the inventive method.
What show in the accompanying drawing is a kind of pulse-column of the present invention that is suitable for implementing. Such equipment is at the US4 of Katz, narration all arranged in 820,537 and the US5 of Gottesman, 043,178, and it is for referencial use that these two pieces of documents are all introduced the present invention. This equipment comprises an elongated tower 10, includes the fresh coffee beans as bed in the tower, and this tower is basically upright during use. Tower height and tower diameter depend on the time of staying and required capacity. Steam is introduced in the tower, made it by remaining on the coffee bean bed in the tower. Steam is introduced by the steam inlet 11 with valve; Upwards by the coffee bean bed, the steam (vapor) outlet 12 of band valve and condenser 22 are discharged afterwards subsequently, and wherein entrance 11 is preferably placed at or near the bottom of tower, and export 12 tops that are located on or near tower.
Another kind of mode is that steam is introduced at the top of tower or near the top of tower, arrives the outlet that is positioned at tower bottom or close tower bottom downwards after the layer of coffee of flowing through. In another embodiment, can be along a place or many places introducing or discharge section or all steam of body of the tower.
Vapour pressure remains on 20～50psig in the tower, is preferably 20～40psig. Vapor (steam) temperature remains on 260～300 °F in the tower, thereby has prevented that steam is on coffee bean Condensation. Vapour pressure preferably is essentially the saturated vapor equalizing pressure under the operating temperature. Steam is preferably supplied with saturated vapor, and it is enough high with the temperature in the maintenance tower that heating jacket also can be set, thereby prevent steam condensation on coffee. When relatively cold coffee was introduced, steam-condensation to a certain degree may take place in the place, top of close tower. But, in case coffee bean reaches the tower temperature, just can prevent condensation.
A small amount of coffee bean air pressure valve in the pulse-column 1 such as rotary valve 13 are regularly discharged from tower bottom. Coffee can be in valve 13 directly drains into container under the atmospheric pressure, or as shown in the figure, also can drain in acid blowcase (blow case) container 14 of precharge, this container keeps under high pressure, preferably identical with pressure in the container 10, perhaps slightly be lower than the pressure of container 10. Slight pressure reduction will help to make coffee bean to enter acid blowcase container 14 from container 10. After the coffee of scheduled volume entered container 14, shut off valve 13. Make container 14 emptying by steam vent 16 subsequently, the coffee after processing is discharged such as rotary valve through valve 15. Shut off valve 15 and with the steam vent pipeline 16 of valve then before discharging the coffee that the next group wish discharges from tower 10, pressurizes to container 14 again with steam.
Along with coffee is discharged from the bottom of tower 10, the coffee bean bed moves down corresponding amount in the tower. Such as rotary valve the coffee bean of respective amount is introduced then the top of tower 10 by valve 17. The wetting coffee of giving birth to is preferably supplied with by acid blowcase container 18, in advance to this container pressurization, its pressure is substantially equal to or the pressure of a little higher than tower 10.
With the weighing scale of wet coffee bean, the water content of introducing the living Robusta coffee of pulse-column is that 25～45%(is heavy), preferred 30～38%(is heavy). Can adopt any surge technology such as immersion, decatize or immersion and decatize to share surges to coffee bean. Several appropriate technologies all are disclosed in the above-mentioned prior art list of references.
Through valve 20, wetting fresh coffee beans is under atmospheric pressure introduced acid blowcase container 18. The quantity of coffee of introducing acid blowcase container 18 is preferably a great deal of as mentioned above. Then with valve 20 Close. Before opening valve 17, container 18 is forced into its pressure equals or the pressure of a little higher than tower 10. The pressurization that steam can be realized container 18 is expediently introduced in the steam inlet 19 of band valve. After coffee transferred to tower 10, shut off valve 17, the wireway 21 of band valve makes container 18 to atmosphere emptying again. It is new for wetting fresh coffee beans to receive to open subsequently valve 20.
By this way, along with coffee bean contacts with steam under the condition that provides, the coffee of introducing container 10 tops periodically moves downward by tower. Take the dry weight of discharging from tower 10 as benchmark, vapor stream is suitably 0.15～0.65 through the flow velocity of coffee bean bed, preferred 0.19～0.61 pound of steam per pounds coffee. The steam flow rate height can make the visual more light of boiling coffee, but does not have too big difference aspect the sense of taste.
The time of staying in the tower is 60～120 minutes, preferred 75～120 minutes. The coffee bean amount of every subpulse is preferably 5～20% of the interior coffee bean total amount of tower. Therefore, coffee bean is preferably in 5～20 pulses and moves through tower downwards. The amount of coffee is by the indication of traditional quantity of coffee detector in the bed, preferably by control introduce container 17 quantity of coffee and from the quantity of coffee that container 13 is discharged keep before every subpulse and in the later tower quantity of coffee basicly stable.
The number of times that coffee moves downward in pulse-column and the duration of each pulse all can change in very wide scope.In general, about 5～20 subpulses are preferred, more preferably about 7～15 times.The suitable duration is about 3～25 minutes/pulse, and the duration of preferred pulsatile once is about 5～15 minutes.
The pressure of steam is about 20～50psig, is preferably about 20～40psig, and increasing steam pressure will increase processing and brew characteristics (notes) and strengthen caramel and sweet taste characteristic, and this is because can not increase the trend that syrup is separated in high steam pressure.
Temperature in the tower should be enough high to prevent steam condensation on the coffee bean bed, and temperature range is generally 260～300 °F.The preferred temperature that keeps is not much higher than the balance of steam temperature, and preferably, this temperature should be no more than about 15 of balance of steam temperature.When cold coffee bean was introduced into the top of pulse-column, some condensations may appear.But when vapor (steam) temperature makes the temperature of coffee bean reach the tower temperature in the tower, condensation will no longer take place.Vapor (steam) temperature in the tower is kept by one or more suitable heaters, adopts one or more outer heating jackets such as steam jacket traditionally.
To in the same old way: Indonesia's Robusta coffee bean roasting is analyzed its cane sugar content, total chlorogenic acid content and 2-methyl isoborneol (" MIB ") content before frying, MIB may be the reason that causes Robusta coffee soil flavor and musty, also it is identified in the patent of Becker etc.Analysis result sees Table I.The evaluation group that is made up of eight experts assesses degree of felt with the aromatic character of estimating Robusta coffee to the boiling coffee of being fried (with grinding) coffee bean by roasting and making.With 1～15 as standards of grading, be 7.5 in the same old way comprehensive grading.
Batch processed is relatively: according to the described batch processed method of patent of Becker etc. to a part with identical in the same old way living Indonesia coffee bean is carried out steam treatment.In a container, add to give birth to the Robusta coffee bean, introduce steam, until being issued to balance at about 284 and about 38psig with heating and wetting coffee bean.Approximately after half an hour, spray water on coffee bean while stirring, consumption is about 0.13 liter of/liter coffee bean.The water content of coffee bean is about 34%.And then introduce steam until under about 284 and about 38psig, reaching balance once more.Made container emptying subsequently in two hours, with dry weight basis, steam flow rate is about 0.41 pound of steam per pounds coffee.After finishing the steam treatment process, in same container with air under about 280～300 °F with coffee drying 2.5～3 hours, bake stir-fry with the method identical subsequently with the contrast coffee bean.Before roasting was fried, to the cane sugar content of the coffee bean of steam treatment, total chlorogenic acid content and MIB content were analyzed.That analyzes the results are shown in Table I.The MIB content of coffee bean reduces to 0.21% from 0.86%, has reduced about 76%.Cane sugar content and total chlorogenic acid content have also descended, and it is about 80% that cane sugar content has descended, and total chlorogenic acid content descends about 9%.After identical in the same old way mode is baked stir-fry, use and identical in the same old way mode is estimated boiling coffee by eight people evaluation groups, the results are shown in Table I.As show shown in the I, the degree of felt of the Robusta aromatic character of boiling coffee is kept to 7 from 7.5.
Pulse-column is handled: in this experiment, according to the present invention, in a pulse-column to part with identical in the same old way living Indonesia Robusta coffee bean is carried out steam treatment.At first in the container coffee bean is carried out wettability treatment at the intermittence of a stirring with steam, this container has a cooling water jecket, after having finished 40 minutes humidification cycle, with this chuck coffee bean is cooled to 120 °F from 210 °F.With wet coffee bean weight is benchmark, and the water content of coffee bean is that 34%(is heavy).In pulse-column shown in Figure 1, wetting coffee bean is carried out steam treatment, 33 feet of said pulse tower heights, 4 inches of internal diameters are provided with steam jacket and two acid blowcases up and down, and each acid blowcase is high 2 feet.
Before each operation, carry out burst process, wherein make the pulse of about 2 towers load by tower, thereby make tower reach balance with tower.Pulse duration is 10 minutes, and the time of staying is 120 minutes, and the amount of coffee is about 8.3% of a full tower quantity of coffee in each pulse.Acid blowcase is provided with the steam inlet porthole, the difference after it can be used to reduce just to have filled in the tower before the coffee and discharges coffee between the pressure of the pressure of acid blowcase and tower.Finish after the pulse, with steam from acid blowcase to atmosphere emptying, wherein in a pulse, the coffee of same amount is filled and enters tower, by the tower motion and from the tower emptying.Saturated vapor is introduced into the bottom of pulse-column and upwards flows through wetting coffee bean bed.The steam that flows out from tower cools off in a water cooling heat exchanger and is collected in the weigh tank.The collection ratio of cooling fluid is used for controlling the flow of steam by pulse-column.Vapor (steam) temperature should keep enough high to prevent its condensation on the coffee bed in the tower.
The coffee bean of the steam treatment of discharging from the bottom acid blowcase is dry the fluidized bed air drier, wherein uses 180 air dry about 40 minutes, in total coffee weight, makes its moisture content reduce to 10.5% from about 39%.The coffee bean that is dried bakes stir-fry by the mode that is same as in the same old way then.
Coffee bean after the steam treatment was analyzed its cane sugar content before roasting is fried, total chlorogenic acid content and MIB content the results are shown in Table I.Coffee bean by with identical in the same old way mode is baked stir-fry.Prepare a kind of boiling coffee (brew) that obtains by the coffee bean of steam treatment and roasting stir-fry (grinding), and estimate, the results are shown in Table I by eight same people evaluation groups.
The result: as can be seen, but the level of sensitivity of the Robusta aromatic character of the coffee after pulse-column is handled has reduced about 0.5(from 7.0 to 6.5), in the same old way, this is basic identical with the reduction degree that is reached with the batch process method with respect to untreated.The reduction of MIB content also is essentially identical concerning batch process and pulse-column processing dual mode, but with regard to the hydrolysis degree that shows as cane sugar content, the pulse-column processing procedure is compared with the batch process process, and its hydrolysis degree has reduced many.The cane sugar content of the coffee bean that pulse-column is handled is about twice of the cane sugar content of the coffee bean handled of batch process.Similarly, the reduction degree of the total chlorogenic acid content of the coffee bean of batch process has surpassed 9%, and pulse-column should value not reduce after handling at all.Thereby, the invention provides a kind of otherwise effective technique, available its further improves the local flavor of Robusta coffee.
Embodiment 2
Under the different condition shown in the table II, use Connilon Robusta coffee to carry out the pulse-column processing procedure of embodiment I.The flavor evaluation result that the cane sugar content analysis of the coffee bean of steam treatment reaches the boiling coffee that is made by roasted coffee provides in the table II.To the cane sugar content of Connilon Robusta coffee bean in the same old way is the 2.13%(dry weight), be significantly less than the cane sugar content of Indonesia's Robusta coffee bean of embodiment 1, remaining cane sugar content is then correspondingly lower in the coffee bean of steam treatment.In the experiment 1 and 3, the residue cane sugar content is higher, test in 2 then lower, but the minimizing of cane sugar content and reduce so muchly unlike cane sugar content in the experiment of the batch process comparative example of embodiment 1.And, and compare with the coffee that carries out steam treatment in the batch process process, for all experiments, cane sugar content all is tending towards improving, and the quality of Robusta coffee to improve degree bigger.
Embodiment 3
Under the various conditions shown in the table III, adopt the pulse-column equipment of embodiment 1 that wetting Connilon Robusta coffee (water content is 34%) is carried out steam treatment, fresh coffee beans surge to water content be 34%, be cooled to 110 °F in the past it being charged into pulse-column.The boiling coffee that the coffee of being fried (grinding) by steam treatment and roasting makes is estimated, be the results are shown in Table III.But the coffee that boiling coffee and embodiment 1 pulse-column are handled is being comparable aspect the level of sensitivity of Robusta aromatic character.
Embodiment 4
Following coffee admixture is carried out the customer test: commercially available roasting stir-fry and ground coffee admixture; With the identical admixture of preceding a kind of admixture, it is heavy just wherein to account for admixture 10% and 15%() Brazil Coffee by same amount through the pulse-column steam treatment, Indonesia's Robusta coffee of the embodiment 1 that fries and grind through roasting replaces.Four kinds of different prescriptions are adopted in test: 75 glasss every jar, do not contain additive or sugar; 105 glasss every jar, do not contain additive or sugar; 145 glasss every jar, do not contain additive or sugar; 105 glasss every jar, contain additive.For all four kinds of prescriptions, per two kinds of test caffee rooms are not all measured significant difference.
Equally following coffee admixture is carried out the customer test: commercially available roasting stir-fry and ground coffee admixture; With the identical admixture of preceding a kind of admixture, it is heavy just wherein to account for admixture 10%() the Brazil Coffee embodiment 2 that fried and grind by the roasting through the pulse-column steam treatment of same amount in the Connilon Robusta coffee of experiment 2 replace.Equally, for all four kinds of prescriptions, per two kinds of test caffee rooms are not all measured significant difference.
For flavor evaluation, steaming time length will cause stronger cleaning (washed out) local flavor, and along with steaming time increases, processing characteristics has also increased.In addition, along with steaming time increases, coffee begins to present lower coffee characteristic.For chemical analysis, along with the processing time increases, the hydrolysis of sucrose has also increased.Therefore, steaming time should be no more than 120 minutes.But the minimum steaming time that needs at least 60 minutes is to reduce the soil flavor and the musty of Robusta coffee significantly, and preferred minimum steaming time is 75 minutes.
Claims (14)
1, a kind of method that improves the Robusta quality of coffee, this method comprise the coffee bean of the wetting living Robusta coffee bean of steam treatment and this processing of roasting stir-fry subsequently, and the feature of this method is that the steam treatment step comprises:
(a) steam under the high pressure is introduced comprised in the elongated of living Robusta coffee bean and the upright substantially container;
(b) make steam pass through coffee bean in the container;
(c) steam is discharged steam after by the coffee bean in the container from container;
(d) discharge a small amount of coffee bean from the bottom of container;
(e) coffee bean remaining in the container is moved downward until the coffee bean amount corresponding to discharge;
(f) with the top of wetting fresh coffee beans introducing container, the coffee bean amount of discharging from container in the coffee bean amount of introducing and the step (d) is basic identical;
(g) temperature in the container is remained 260～300 °F, make it be enough to prevent steam condensation on coffee bean, simultaneously the pressure in the container is remained about 20～50psig;
(h) implementation step (a) and (b), (c) and time marquis (g), periodically carry out step (d), (e) and (f), thereby wetting coffee bean is periodically moved downward by said container and contact with steam, the time of staying of coffee bean in container is 60～120 minutes, and steam is 0.15～0.65 pound of steam per pounds coffee bean (based on the coffee bean dry weight of amount discharge container) by the flow velocity of container.
2, by the weight that the process of claim 1 wherein in coffee bean, the water content of giving birth to Robusta coffee is that 25～45%(is heavy).
3, by the process of claim 1 wherein that the water content of living Robusta coffee is that 30～38%(is heavy).
4, by the process of claim 1 wherein that heating container is no more than 15 of saturated vapor equilibrium temperatures to keep the temperature in the container.
5, by the process of claim 1 wherein said steam with in the saturated vapor introducing container, tower is pressed and is essentially the equalizing pressure of saturated vapor under the operating temperature of container.
6, by the process of claim 1 wherein that the flowing velocity of steam is 0.19～0.61 pound of coffee that steam per pounds is discharged from container.
7, by the process of claim 1 wherein that the time of staying in container is 90～120 minutes.
8, by the process of claim 1 wherein that the duration of each pulse is 3～25 minutes.
9, by the process of claim 1 wherein that the duration of pulse is 5～15 minutes.
10, by the process of claim 1 wherein the coffee bean amount of each pulse be in the container coffee bean total amount 5～20%.
11, need 5～20 pulses to make the coffee of single pulse by the process of claim 1 wherein by said container.
12, by the process of claim 1 wherein that step (f) introduces said container from an acid blowcase and realize that the pressure of this acid blowcase should remain the same at least high with the pressure of said container by giving birth to the Robusta coffee bean.
13, by the process of claim 1 wherein that step (d) is by realizing that from entering an acid blowcase after said container is discharged the pressure of this acid blowcase should remain and be not more than container pressure with coffee bean.
14, improved the Robusta coffee of quality by the method for claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US4069093A | 1993-03-31 | 1993-03-31 | |
| US040690 | 1993-03-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1092946A true CN1092946A (en) | 1994-10-05 |
Family
ID=21912388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94103450A Pending CN1092946A (en) | 1993-03-31 | 1994-03-30 | Improve the method for Robusta quality of coffee |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPH06303905A (en) |
| KR (1) | KR940020925A (en) |
| CN (1) | CN1092946A (en) |
| CA (1) | CA2118627A1 (en) |
| CZ (1) | CZ70894A3 (en) |
| FI (1) | FI941478A0 (en) |
| HU (1) | HUT67069A (en) |
| NO (1) | NO941178D0 (en) |
| SK (1) | SK35294A3 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102858184A (en) * | 2010-03-30 | 2013-01-02 | 花王株式会社 | Roasted Coffee Beans |
| CN105613895A (en) * | 2015-12-29 | 2016-06-01 | 苏州市佳禾食品工业有限公司 | Low-caffeine instant coffee and preparing method thereof |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE59500131D1 (en) * | 1995-06-16 | 1997-04-17 | J J Darboven Gmbh & Co | Process for quality improvement of green coffee by treatment with steam and water |
| EP1654935B1 (en) * | 2003-07-31 | 2015-02-25 | Suntory Beverage & Food Limited | Method of treating roasted coffee beans and vapor-treated roasted coffee beans |
| US20080193625A1 (en) * | 2005-01-28 | 2008-08-14 | Mineko Kawamura | Method of Processing Oligosaccharide-Rich Coffee Beans |
| EP2382868A1 (en) * | 2010-04-30 | 2011-11-02 | Tchibo GmbH | Healthy coffee and method of its production |
| JP6676283B2 (en) * | 2015-03-27 | 2020-04-08 | ポッカサッポロフード＆ビバレッジ株式会社 | Coffee beverage and method for reducing rob smell |
| JP7164290B2 (en) * | 2016-09-30 | 2022-11-01 | サントリーホールディングス株式会社 | Coffee beans and coffee beverages treated with acid and high-temperature and high-pressure steam |
| JP7123386B2 (en) * | 2018-08-14 | 2022-08-23 | 株式会社Ni Pi Ki | Method for producing fermented coffee beans |
| KR102438113B1 (en) * | 2020-11-23 | 2022-08-30 | 백용수 | Coffee making method |
-
1994
- 1994-03-09 CA CA002118627A patent/CA2118627A1/en not_active Abandoned
- 1994-03-25 CZ CZ94708A patent/CZ70894A3/en unknown
- 1994-03-28 SK SK352-94A patent/SK35294A3/en unknown
- 1994-03-30 CN CN94103450A patent/CN1092946A/en active Pending
- 1994-03-30 NO NO941178A patent/NO941178D0/en unknown
- 1994-03-30 KR KR1019940006490A patent/KR940020925A/en not_active Application Discontinuation
- 1994-03-30 HU HU9400918A patent/HUT67069A/en unknown
- 1994-03-30 FI FI941478A patent/FI941478A0/en unknown
- 1994-03-31 JP JP6062799A patent/JPH06303905A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102858184A (en) * | 2010-03-30 | 2013-01-02 | 花王株式会社 | Roasted Coffee Beans |
| US9717261B2 (en) | 2010-03-30 | 2017-08-01 | Kao Corporation | Roasted coffee beans |
| CN105613895A (en) * | 2015-12-29 | 2016-06-01 | 苏州市佳禾食品工业有限公司 | Low-caffeine instant coffee and preparing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR940020925A (en) | 1994-10-17 |
| JPH06303905A (en) | 1994-11-01 |
| FI941478A0 (en) | 1994-03-30 |
| SK35294A3 (en) | 1994-10-05 |
| HU9400918D0 (en) | 1994-06-28 |
| NO941178D0 (en) | 1994-03-30 |
| CZ70894A3 (en) | 1994-10-19 |
| HUT67069A (en) | 1995-01-30 |
| CA2118627A1 (en) | 1994-10-01 |
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