ES456120A1 - Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding) - Google Patents

Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding)

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Publication number
ES456120A1
ES456120A1 ES456120A ES456120A ES456120A1 ES 456120 A1 ES456120 A1 ES 456120A1 ES 456120 A ES456120 A ES 456120A ES 456120 A ES456120 A ES 456120A ES 456120 A1 ES456120 A1 ES 456120A1
Authority
ES
Spain
Prior art keywords
mass
sugar
coffee
translation
legally binding
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES456120A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES456120A priority Critical patent/ES456120A1/en
Publication of ES456120A1 publication Critical patent/ES456120A1/en
Expired legal-status Critical Current

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Abstract

Perfections introduced in a process for obtaining roasted coffee, characterized in that said process comprises the operations of: a) pre-roasting the coffee mass up to a temperature slightly higher than the melting temperature of the sugar, b) simultaneously and separately. Melt a mass of sugar by convection of steam at high temperature, until adding to the mass of melted sugar the calories necessary for the final phase of coffee roasting, c) mix the pre-roasted coffee obtained from operation a) with the sugar melt obtained from the operation, b), until a final thermal state of the combined product can be controlled, d) cooling the roast thus obtained in two phases, first by the action of a jet of air under pressure that affects the mass of the roasted poured into a channel, which achieves the caramelization of the surface of the sugar that covers the husked coffee, and a second by fluidification of this shelled mass, with what finally dissolves the internal heat of the grain and e) collect the finished product. (Machine-translation by Google Translate, not legally binding)
ES456120A 1977-02-21 1977-02-21 Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding) Expired ES456120A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES456120A ES456120A1 (en) 1977-02-21 1977-02-21 Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES456120A ES456120A1 (en) 1977-02-21 1977-02-21 Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES456120A1 true ES456120A1 (en) 1978-02-01

Family

ID=8473188

Family Applications (1)

Application Number Title Priority Date Filing Date
ES456120A Expired ES456120A1 (en) 1977-02-21 1977-02-21 Improvements introduced in a procedure for the obtaining of torrefacto. (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES456120A1 (en)

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