DD290572A5 - PROCESS FOR THE PRODUCTION OF ROEST COFFEE WITH MELANGE COFFEE CHARACTER - Google Patents

Abstract

The invention relates to a process for the production of roast coffee with melange character, wherein bean product umhuellt with decomposition products of saccharides. According to the invention, ready-roasted bean products are kept in motion, which can be done either in a fluidized-bed granulator or in a mixing unit, during which sugar-starch or spirits-based caramel is sprayed on. It is either the color with a solution with additives, such as hydrocolloids; Starch hydrolysis products or lipids are mixed and applied together to the bean product or the coating is first applied and then the solution with the additives, which takes place at a temperature of 60 to 120 ° C, whereby the drying process takes place. The mixture is then cooled to 30 ° C. {roast coffee; Melange; Decomposition products; saccharides; Beans goods; Move; fluidized bed granulator; Mixing unit; Caramel; Staerkecouleur; Spirits Couleur; additives; Hydrocolloids; starch hydrolysis; lipids}

Description

Field of application of the invention

The invention relates to a process for the production of roasted coffee with melange coffee character, wherein the beans have an envelope which consists ius decomposition products of saccharides. The process can be used in farms that produce roasted coffee.

Characteristic of the known state of the art It is known to make a melange coffee, which in addition to a certain proportion of roasted coffee beans einon certain Percentage of candied beans whose surface is coated with thermal decomposition product of saccharides

is. For this purpose, the beans are bohanclelt before setting or while roasting with a sugar solution; but it can too

Add sugar in undissolved form. The located on the beans black, from thermal The decomposition products layer has the unpleasant property that it is highly hygroscopic. That leads to Storage of the beans, such as before the mixing process, for sticking together and thus blocking. This effect

occurs especially at high humidity in appearance. In addition, there is the addition of sugar during the

Roasting process a high risk of fire, since during the heating of the sugar flammable gases. Likewise, there is the danger that molten sugar attaches to the roasting drum wall, causing os to local Overheating can occur. After DH-WP 127341 it is also known to produce a melange coffee, which comes as a meal on the market. Here, the roasted coffee is treated immediately after its roasting, before or after grinding with Couleur, in liquid Form is added. Also in this method, the hygroscopicity of the couleur is disadvantageous, and therefore the same can not be practiced. According to the US-PS 2511712 a process for the preparation of a soluble, aromatic coffee extract has become known, in

which the beans are roasted in the presence of a carbohydrate, the requirement is that this is not the

Coffee aroma negatively influencing caramelization products are to be formed. These are to be roasted Beans added 20 to 30 parts by weight of powdered glucose; and it is roasted until the coffee aroma has developed

and the glucose is caramelized. It is cooled rapidly, and the extraction is carried out to produce the soluble

Coffee extract. Since a further processing of _fc ended coffees erfoigt to an instant product that already come up here

described adverse effects of a coating of beans with the decomposition products of a saccharide not to

Impact.

herner is a process for working up immature coffee beans described in the DD-WP 39620, according to the

Roasting process the bright, unripe beans are sorted out and this with 10 parts of sucrose and a part of sodium chloride in

a rotatable drum with wet steam or superheated steam and then roasted in a Kandierröster 10 minutes.

The beans are then proportionately processed in the production of soluble coffee. Again, the problem of the hygroscopic behavior of the layer of decomposition products of the saccharide does not exist because the Roasted coffee should not be stored in this form, but further processed. Object of the invention

The invention has set itself the goal of avoiding the Kandieren the beans and thus the emergence of a hygroscopic sheathing, whereby the shelf life is to be improved.

Explanation of the essence of the invention

The invention has for its object to provide a method for producing a roasted coffee with melange coffee character, in which the beans receive a non-sticky surface in order to pre-block the block formation, wherein the prepared from the roasted coffee melangecharakter coffee beverage don characteristic to have roasted bitter, strong-spicy taste.

According to the invention the object is achieved in that finished roasted bean product kept in motion and is wetted on all sides with Couleur and additives such as hydrocolloid, starch hydrolysis or lipids either added in the form of a 0.1 to 30% solution of Couleur or subsequently to the Couleurschicht be applied, wherein the overdraft amount is 2.5 to 10% on dom roasted coffee, and the beans are dried in the air stream at 60 to 12O ⁰ C and then cooled.

In this case, the roasted coffee can be kept in motion in a fluidized bed, wherein Couleur and the solution of the additives are sprayed together successively or * er.

The roasted coffee can also be kept in motion in a mixing unit, where the process is carried out in the same way.

On the beans either sugar couleur, starch couleur or spirits couleur is sprayed on. The excipients used are natural vegetable hydrocolloids, synthetic hydrocolloids, starch hydrolysis products, such as dry starch syrup or lipids, such as emulsifiers or waxes.

By means of the invention it is achieved that the layer of coulour and additives enclosing the beans shows a very substantially reduced stickiness with open storage and relatively high air humidity than comparatively with beans which have been treated in a conventional manner.

It is once possible to apply the additives mixed with the Couleur; but both can also be applied in succession, namely first the color and then the solution with the additives.

In the former case, an accelerated structure formation and smoothing of the bean surface can be observed, whereby a reduction of the moisture absorption is achieved. In the latter case, the humidity can only slightly with the Couleurschicht come into contact, which also largely sticking is prevented. This also ensures that the treated bean product can be stored without hesitation for a long time to mix with other roasted coffee to the product ready for sale.

Especially with the beans in which the layers were applied separately, it was observed that a moisture removal from the Couleurschicht takes place in the layer of additives and so a relatively long storage time can be achieved.

The problem of the everlasting fire danger was completely eliminated, as it always existed at the Kandierrostererei. The temperatures required in carrying out the method according to the invention are low and are well below the flash point of the gases occurring in the conventional Kandierverfahren. For this purpose, when using Couleur no flammable gases develop anyway, since it is hler to caramelized saccharides. Also, it is mainly worked with aqueous solutions. The ancestor can be carried out both in a conventional mixing unit and in a fluidized bed granulator.

The sensory properties of a coffee beverage prepared from a roast coffee containing a corresponding proportion of beans treated by the process of the invention fully correspond to those of a good melange coffee beverage. It has been shown that a coffee beverage can also be prepared from beans treated exclusively by the method according to the invention.

exemplary The invention will be explained in more detail with reference to six exemplary embodiments. example 1

In the storage tank of a fluidized bed granulator, whose distributor plate has a diameter of 1000mm, 100kg of roasted coffee are introduced. In the hot air flow of 60 ⁰ C, the coffee is placed in the fluidized state. Via a suitable nozzle 10130% Zuckercouleurlösung be sprayed within 10 min in the fluidized bed. Subsequently, within 10 minutes, the spraying of 10110% Gummiarablablumlösung at a temperature of 60 ° C. During the spraying process the drying takes place at the same time. By supplying fresh air, the coffee is cooled to 30 ^° C. within ³ minutes.

Example 2

The procedure is as in Example 1; 10130% Zuckercouleurlösung are thoroughly mixed with 10130% gum arabicum solution and sprayed in hot air stream at 100 ⁰ C within 20 min on the roasted coffee. It is dried and cooled as in Example 1.

Example 3 The procedure is as in Example 1; 101% 2% gelling strength solution is added after the sugar couleur application

sprayed. It is dried and cooled as in Example 1.

Example 4

In a coater 100 kg of roasted coffee are introduced, it is sprayed on a mixture of 10130% iger Zuckercouleurlösung which is mixed intensively with 1012% gelling, at a temperature of 80 ⁰ C, at the same time dried at 80 to 100 ° C and then on 3O ⁰ C cooled.

Example 5 Like Example 1 or 4, the use of starch couleur continues, as in Example 1.

Example β

As in Example 1 or 4, the use of spirits coir <r, continues as in Example 1.

Claims (5)

A process for the preparation of roasted coffee with melange coffee character, wherein the beans have an envelope consisting of decomposition products of saccharides, characterized in that the finished roasted bean product is kept in motion and thereby wetted on all sides with Couleur, and additives, such as Hydrocolloids, starch hydrolysis products or lipids either in the form of a 0.1 to 30% solution of Couleur added or subsequently applied to the Couleurschicht, wherein the coating amount is 2.5 to 10% on the roasted coffee, and the beans in the air stream at 60 dried to 12O ⁰ C and then cooled to 30 ⁰ C. 2. The method according to claim 1, characterized in that the roasted coffee is kept in motion in a fluidized bed, wherein Couleur and the solution of the additives are sprayed together or successively. 3. The method according to claim 1, characterized in that the roasted coffee is kept in motion in a mixer, wherein Couleur and the solution of the additives are sprayed together or successively. 4. The method according to claim 1 to 3, characterized in that Zuckercouleur, starch couleur or spirits Couleur be sprayed. 5. The method according to claim 1 to 4, characterized in that are used as additives natural vegetable hydrocolloids, synthetic hydrocolloids, starch hydrolysis and Trockenstärkesirup or lipids, such as emulsifiers or waxes.