DD268151A1 - PROCESS FOR STABILIZING AROMAS OF GROUND COFFEE - Google Patents

Abstract

The invention relates to a method for stabilizing the aroma of ground coffee, which can be applied in all areas of the coffee industry, in which roast coffee is produced. The aim of the invention is to produce roast coffee with improved taste characteristics and higher shelf life. The object of the invention is to develop a process where the flavorings and flavorings in the coffee are as far as possible retained until consumption and are flavor-stabilized with a lesser amount of use. According to the invention, after the cooling process and a certain storage time, an activated, nutrient-physiologically acceptable adsorbent, wide-pore cooling gel or synthetic and natural zeolites is added up to 15% and the mixture is fed directly to a desired further processing.

Description

Capital of the invention ;

Process for stabilizing the aroma of ground coffee

Application of the invention

The invention relates to a method for stabilizing the aroma of ground coffee, which can be used in all areas of the coffee industry, in which roasted coffee is produced and packaged as a ground product.

Characteristic of the known technical solutions

It is known that the roasting of the coffee beans in the coffee industry either in drums (DE-OS 28 32 743) or in V / irbelschichtapparaten (DD WP 160 209, DE AS 16 92 248) is performed.

When using fluidized bed process z. However, significant improvements in the yield as well as the odor and taste properties, especially when the coffee is to be ground after roasting, are greatly impaired by rapid deterioration of the taste and odor properties. This is due to the rapid volatilization of the odors and flavors due to their high vapor pressure, in particular due to higher temperatures which may occur in mills, as well as to the larger surface area of the coffee particles present after milling, whereby some of the odors and flavors are due to the oxygen is oxidized and thus lost.

To counteract the latter disadvantage, in the coffee industry, the ground coffee is sealed in airtight packages immediately after the grinding operation, these packages being either filled with inert gas or placed under vacuum to reduce the influence of the oxygen. Both solutions are associated with a significant overhead of packaging material and associated technology. In addition, even directly released during or after the grinding flavor and flavorings can not be preserved.

Furthermore, the consumer is oxidized the remaining flavor and Geschraaoksstoffe a short time after opening the package, resulting in that larger amounts of roasted coffee for the same amount of drinkable coffee extract are used, as would be required in preserving the flavors and flavors. This is not changed by the process for aroma protection for coffee beans according to DE-OS 29 51 680, in which the roasted beans are sprayed with a solution or emulsion of a phosphatide and then dried.

Object of the invention

The aim of the invention is to reduce the consumption of roasted coffee for the same amount of drinkable coffee beans by producing a flavor-stabilized roasted coffee with improved taste properties and higher storage stability and thus to achieve substantial coffee savings while increasing the quality of the final product.

Explanation of the essence of the invention

The technical object of the invention is to provide a method which makes it possible to improve the taste and smell properties of ground roasted coffee so that only a smaller amount of ground roasted coffee must be used for the preparation of drinkable coffee beans. In addition, this ground roasted coffee for long periods without flavor and taste losses should be storable than coffee produced by previously known methods.

According to the invention the object is achieved in that a green coffee is roasted and cooled in a known manner. This roasted coffee is fed directly to a mill after an intermediate storage of a maximum of 20 hours. The roasted coffee is added immediately before or directly after the mill a nutritionally harmless adsorbent - adsorbent - with a share up to 15% based on the amount of ground roasted coffee. This adsorbent has been activated by thermal treatment immediately prior to mixing. The admixed active adsorbent, by adsorbing these substances, prevents some of the aroma and flavoring adsorbate released during the grinding process or, subsequently, from being released into the environment

 Since the adsorption process is carried out at low temperatures, the adsorbate is firmly bound to the adsorbent and escapes only very slowly under normal conditions. Only with a temperature increase, as occurs in the extraction of the ground coffee beans, there is a renewed release of the aroma and Geaohmacksstoffe and thus to an improvement in the taste and odor properties of the coffee beans in the cup. The consequence of this is that for the preparation of a certain amount of drinkable coffee beans only a smaller amount of ground roasted coffee is required. In addition, the ground roasted coffee prepared in this way can be stored longer without loss of quality than that produced according to methods known hitherto, which can lead to a saving of packaging material. It also belongs to the invention that are used as adsorbent far-pored and narrow pore silica gel and synthetic and .natural zeolites.

embodiment

The invention 20II will be explained in more detail with reference to an embodiment:

100 kg Rondo green coffee mix with 30 % Nicaragua, 40 % Santos Ethiopia, 30 % Angola Robusta

are roasted in a fluidized bed for 290 s. After this time

The raw coffee mixture is quenched with water and fed to a cooling stage where it is cooled to 40 ° C. within 25 seconds. After an intermediate storage of 5 hours, the roasted beans get into a mill.

Immediately before the mill, 6 kg of a mixture of 20 % wide-pore silica gel, 70 % small-pored silica gel and 10 % synthetic 13 X zeolite are added to the beans. This mixture was previously activated at 180 ⁰ C, cooled under inert conditions to 60 ⁰ O and immediately mixed with the entering into the mill roasted coffee. The product obtained is fed directly to the packaging after the mill.

The amount obtained is 93.6 kg of ground mixed product. The product obtained in this way exhibits markedly improved odor and taste properties in comparison with conventionally ground coffee beans, which has been clearly demonstrated by blind tasting and is also long-term storage-stable

Thus, with the method used in this example according to the invention, a yield increase from 87.3 % to 93.6% with improved performance properties is possible.

Claims (3)

.. 5 R eclaim 1. A method for stabilizing the aroma of ground roasted coffee, roasted and cooled in the green coffee naoh previously known methods, characterized in that the roasted coffee after cooling for a maximum of 20 hours and then immediately fed to a grinding, the coffee a previously activated nutritionally harmless adsorbent in the order of less than 15% based on the amount of milled Röstkaffeesi admixed and the mixture is fed directly to a desired further processing. 2. The method according to item 1, characterized in that the adsorbent consists of a mixture of weitporigera silica gel and porous silica gel, wherein the proportion of Vj wide-pore silica gel is less than 40 % . ') Method according to item 1 and 2, characterized in that the adsorbent consists of a mixture of wide-pore and narrow-pore kieselgol and of synthetic or natural zeolites. 4 · Method according to item 1, characterized in that the packaging is carried out by reducing the oxygen contained in the air. 5. The method according to item 1 to 4, characterized in that the activated Adsorptionsmittf.l added just before Verreiahlung the roasted coffee. "