DD268150A1 - PROCESS FOR AROMAKON SURFING OF ROESTKAFFEE - Google Patents

Abstract

The invention relates to a process for the flavor preservation of roast coffee, which can be used anywhere, where in the stimulant industry from raw coffee an aroma-conserved roast coffee is to be produced. The aim of the invention is to save raw coffee and packaging material while improving the quality of the ground roast coffee. The invention has as its object to bind the liberated flavors and flavors to a raw coffee mixed with the adsorbent, which releases the substances again on heating. According to the invention, up to 20%, based on the amount of green coffee, of an adsorbent laden with water vapor is admixed with the green coffee mixture and abruptly added to the fluidization state in the crude stage and then quenched by means of water. After the cooling step adsorbent is separated from the roast coffee and mixed again after the grinding process with the adsorbent. The adsorbents can consist of wide or narrow pore silica gel and / or zeolites.

Description

Title of the invention

Process for the flavor preservation of roasted coffee

Field of application of the invention

The invention relates to a process for the preservation of aroma .'Röstkaffee that can be applied everywhere, v / o be made in the food and beverage industry from raw coffee a conserved aromatic roasted coffee Soll ₀

Characteristic of the known technical solutions

For the roasting of coffee beans, a large number of TO solutions are known, which can be divided into two large groups:

a) roasting in drums or kettles

b) roasting in the fluidized state

Ea is still known ₉ that can be achieved by roasting in the fluidized state under defined roasting conditions Qualitätsg- and flavor improvement, DE-OS 29 51 680, where the roasted coffee beans sprayed with a solution or emulsion of a phosphatide 'and then dried. For quality and flavor improving some methods, the coffee beans are further bsi before or after the roasting process certain process steps, such as "B ₀ subjected to pre-drying, extraction of caffeine etc _e ·

However, all diS3e processes have the disadvantage that already during the roasting process some of the aroma substances are lost with the roasting medium,

In addition, fresh roasted coffee is known to be stored for only a small time when a lot of the flavors evaporates due to high vapor pressures will or _e oxidized by oxygen of U'ngebungsluft "

Aim of the invention

The object of the invention is to produce a gemahlpnes roasted coffee product, which makes it possible to prepare miL ^ iner low Binaatzmenge of green coffee a coffee extract, the equal or better v ^ taste quality, in comparison with the conventional prior art ₀ also to the Product can be stored for longer periods Reduction in quality ₀ This should lead to savings in green coffee and packaging material as well as an improvement in the quality of ground roasted coffee «,

At the same time, the aim of the invention is to reduce the specific energy requirement *

Presentation of the essence of the invention

The technical object of the invention is to provide a method which makes it possible to bind a part of the liberated in the preparation of coffee beans flavorings and flavors to a coffee beans mixed, nutritionally harmless adsorbent, "Durcn a corresponding cooling should desorption These Geschiracksstoffe be largely avoided from the adsorbent. As a result, the coffee should be able to be stored longer under ambient conditions, since the adsorbent releases these aroma substances only when renewed heating during the extraction of the rust caffeine,

ErfLndungsgemäß dissolved v / ith the object in that a MisDhung from raw coffee to .u 20% - based on the amount of roast coffee - nutritionally acceptable adsorbent mixed v / ith ₀

The adsorbent is loaded with water vapor before mixing to the equilibrium concentration. "This mixture is abruptly stirred in a roasting stage by a special roasting medium

brought into a Fluidisierungszustand ₀ The incoming species-specific roasting medium has a temperature up to 300 ° C and a speed of 3 to 10 m / s ₀ Depending on the coffee ate, the roasting process after max ₀ 30 s by reaching the Röstendtemperatur and deterring by means of V / asser directly into the fluidized layer in a conventional manner.

Surprisingly, it has been found that during the roasting process, the adsorbent gives off part of the water and absorbs part of the aroma and flavorings contained in the species-specific roasting medium

Immediately thereafter, the mixture is in turn abruptly fed to a cooling stage ο The cooling stage is flowed through by Ir.ertmedium, which has an inlet temperature of 35 ° C and a speed of more than 3 m / s - based on the cross section of the inflow plate - ₀ The inert medium is thereby recycled and constantly cooled before entering the cooling stage or, it can flow through the cooling stage in a single pass It ensures that the mixture of roasted coffee beans and adsorbent within less than 300 s to a maximum temperature Cooled to 45 ° C. Thus, a part of the adsorbed adsorbed flavor and flavorings is retained. In addition, during the temperature swing, flavors and flavors bound by adsorbents will also increase in extractant content

After removing the mixture from the cooling stage, the adsorbent is separated from the roast coffee. It is advantageous if the particles of the adsorbent are 1 to 3 roms. The roast coffee is then fed to a mill and, after the grinding, remixed with the adsorbent through this step there is no premature desorption of the flavor and taste from the adsorbent due to the heat released during the milling process. The resulting mixture exhibits taste and odor properties as well as extraction yield compared to the same amount of conventionally roasted coffee , considerable improvements, since odor adsorbed in the adsorbent during the temperature increase during the extraction process

and flavorings are released.

It is also part of the invention that the adsorbent can consist of both pore-porous and narrow pore silica gel as well as a mixture of silica gel and synthetic or natural zeolites.

It is also Besv-andteils of the invention that the adsorbent is not separated from the coffee in front of the mill, but milled directly with the roasted coffee and fed to further processing.

embodiment

The invention will be explained in more detail with reference to an exemplary embodiment:

80 kg of raw coffee mix of the variety Rondo with 30 % Nicaragua, 40 % Santos-Ethiopia, 30 % Angola-Robusta is mixed with 1 kg of wide-pored silica gel and 6 kg of fine pored silica gel.

Both the narrow-pored silica gel and the wide-pore silica gel are completely laden with steam before being mixed at a temperature of 25 C

Daa mixture is brought abruptly in a fluidized bed apparatus in a Pluidisierungszustand * The fluidizing agent is a type of roasting medium, which has an inlet temperature in the fluidized bed of 235 ° 0. The speed - related to the inflow cross section - is 6 m / s. Under these conditions, the dna mixture is roasted for 108 seconds. After diesel time, 12 kg of Y / water are injected directly into the fluidized layer. Immediately after Eindüaung the mixture is suddenly fed to a cooling stage. This cooling stage in turn consists of a fluidized bed, is blown into the cooling medium with a temperature of 20 ⁰ C and a speed of 5 m / s.

By designing the fluidized bed apparatus and the Proseßbedingungen the coffee beans and the adsorbent are cooled to a temperature of 40 ⁰ C in 150 s. After this cooling, the mixture is subjected to a classification in which the roasted coffee beans are separated from the adsorbent.

The proportion of the roasted coffee beans obtained in the mixture is 90.9%, their water content is 3.6% ₀ 9> 1 % adsorbent separated from the mixture The coffee beans are ground immediately thereafter _e After the grinding process, the adsorbent is in turn added to the ground coffee , and the mixture is supplied to the package O

The roasted coffee product thus obtained has the same Geruchg- and flavor characteristics as conventionally prepared roasted ground coffee, and also has a longer stability of these properties during storage to _0. Thus, with the same green coffee amount of the same or improved properties of the ground roast coffee produced 8.8% more end product become,.

Claims (5)

Claim A process for the flavor preservation of ground roasted coffee, characterized in that a mixture of roasted coffee and up to 20 % - based on the raw coffee quantity - a nutritionally harmless adsorbent, which would be previously loaded with Watjjerdampf prepared and abruptly is put into a fluidized state by species-own roasting medium, wherein the intrinsic roasting medium has a temperature of up to 300 ° 0 and a speed of 3 to 10 m / z, based on the free cross section of the fluidized layer, when entering the fluidized layer, and the mixture is roasted under these conditions for a maximum of 300 seconds and after completion of the roasting process a corresponding amount of water introduced in finely divided form in the fluidized layer ", and the mixture is then again abruptly removed from the Röststufe and introduced into a Kühl3tufe in which the mixture by circulating, cooled Inertmüdiu m with a Einj.n ~ 'temperature, which are less than 35 ° C and a speed greater than 3 m / s, cooled so that both the coffee beans and the admixed Adsorptionsmittelteilchen within a maximum of 300 s to a temperature be cooled to a maximum of 45 ° C, and the mixture is separated after removal from the cooling stage, wherein the roasted coffee beans are fed to a grinding after separation from the adsorbent and are mixed again after the grinding process with the adsorbent, 2 «Process for the preservation of flavor according to item 1, characterized in that the adsorbent consists of a mixture of far-pored silica gel and dense silica gel, wherein the proportion of the wide-pored silica gel is less than 30 % « 3 "Method for preserving flavor according to item 1 and 2, gekonnzeichnet characterized in that the adsorbent consists of a mixture of wide-pore and narrow-pored silica gel and synthetic or natural zeolite molecular sieves" 4 »Verfafci-en for flavor preservation according to item 1 to 3, characterized in that the diameter of the adsorbent adsorptive particles supplied is between 1 and 3 mm · The method of preserving the aroma according to items 1 to 4 indicates that the adsorbent is immediately ground together with the roast coffee immediately after cooling. 6o method for Aroraakonservierung according to item 1, characterized in that in the Kii.blstufe as an inert medium directly sucked air is used »