MX2008002559A - Method for treating coffee fruits - Google Patents
Method for treating coffee fruitsInfo
- Publication number
- MX2008002559A MX2008002559A MXMX/A/2008/002559A MX2008002559A MX2008002559A MX 2008002559 A MX2008002559 A MX 2008002559A MX 2008002559 A MX2008002559 A MX 2008002559A MX 2008002559 A MX2008002559 A MX 2008002559A
- Authority
- MX
- Mexico
- Prior art keywords
- coffee
- solution
- berries
- further characterized
- coffee berries
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000000126 substance Substances 0.000 claims abstract description 13
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 230000002503 metabolic Effects 0.000 claims abstract description 6
- YRIZYWQGELRKNT-UHFFFAOYSA-N Trichloroisocyanuric acid Chemical compound ClN1C(=O)N(Cl)C(=O)N(Cl)C1=O YRIZYWQGELRKNT-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229950009390 symclosene Drugs 0.000 claims abstract description 5
- CEJLBZWIKQJOAT-UHFFFAOYSA-N Dichloroisocyanuric acid Chemical compound ClN1C(=O)NC(=O)N(Cl)C1=O CEJLBZWIKQJOAT-UHFFFAOYSA-N 0.000 claims abstract description 4
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 4
- 241001284615 Frangula californica Species 0.000 claims description 52
- 239000000243 solution Substances 0.000 claims description 26
- 238000005406 washing Methods 0.000 claims description 15
- 235000021028 berry Nutrition 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000460 chlorine Substances 0.000 claims description 6
- 229910052801 chlorine Inorganic materials 0.000 claims description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000005188 flotation Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 230000003472 neutralizing Effects 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 230000001717 pathogenic Effects 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 239000010903 husk Substances 0.000 claims description 2
- RCJVRSBWZCNNQT-UHFFFAOYSA-N Dichlorine monoxide Chemical compound ClOCl RCJVRSBWZCNNQT-UHFFFAOYSA-N 0.000 claims 1
- 159000000007 calcium salts Chemical class 0.000 claims 1
- 210000003491 Skin Anatomy 0.000 abstract description 3
- 159000000001 potassium salts Chemical class 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 240000005158 Phaseolus vulgaris Species 0.000 abstract 1
- 230000001627 detrimental Effects 0.000 abstract 1
- 238000003306 harvesting Methods 0.000 description 13
- 241000533293 Sesbania emerus Species 0.000 description 11
- 230000000249 desinfective Effects 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 230000002378 acidificating Effects 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000035800 maturation Effects 0.000 description 4
- 240000002799 Prunus avium Species 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N Oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N caffeic acid Natural products OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 241000223600 Alternaria Species 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- PRKQVKDSMLBJBJ-UHFFFAOYSA-N Ammonium carbonate Chemical compound N.N.OC(O)=O PRKQVKDSMLBJBJ-UHFFFAOYSA-N 0.000 description 1
- 229960005069 Calcium Drugs 0.000 description 1
- 229960003563 Calcium Carbonate Drugs 0.000 description 1
- NKWPZUCBCARRDP-UHFFFAOYSA-L Calcium bicarbonate Chemical compound [Ca+2].OC([O-])=O.OC([O-])=O NKWPZUCBCARRDP-UHFFFAOYSA-L 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N Chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 Chlorogenic acid Drugs 0.000 description 1
- 241000222290 Cladosporium Species 0.000 description 1
- 241000222199 Colletotrichum Species 0.000 description 1
- 241001492222 Epicoccum Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L Magnesium hydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 229960002969 Oleic Acid Drugs 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 229940116315 Oxalic Acid Drugs 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 229940033123 Tannic Acid Drugs 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N Tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 229910000288 alkali metal carbonate Inorganic materials 0.000 description 1
- 150000008041 alkali metal carbonates Chemical class 0.000 description 1
- 229910000287 alkaline earth metal oxide Inorganic materials 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 229910000020 calcium bicarbonate Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000021271 drinking Nutrition 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 230000004634 feeding behavior Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N fumaric acid Chemical compound OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 230000002496 gastric Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxyl anion Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- XGZVUEUWXADBQD-UHFFFAOYSA-L lithium carbonate Chemical compound [Li+].[Li+].[O-]C([O-])=O XGZVUEUWXADBQD-UHFFFAOYSA-L 0.000 description 1
- 229910052808 lithium carbonate Inorganic materials 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 235000012254 magnesium hydroxide Nutrition 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 229940098895 maleic acid Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical class [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229910052700 potassium Chemical class 0.000 description 1
- 239000011591 potassium Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 230000002335 preservative Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical class [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
Abstract
A method for treating coffee fruits with or without the pulp, comprising the step of contacting the coffee fruits with a solution of a composition selected from the group consisting of active chorine-releasing inorganic and organic compositions, such as calcium oxychloride, dichloroisocyanuric acid and sodium and potassium salts thereof and trichloroisocyanuric acid diluted in a liquid vehicle, for a period of time sufficient to disinfect the coffee skin, pulp and beans, avoid fermentation thereof and neutralize metabolic chemical compositions that are detrimental to flavor, aroma and acidity degree of the coffee and to its quality.
Description
METHOD FOR TREATING COFFEE BERRIES
FIELD OF THE INVENTION
The present invention relates to a method for treating coffee berries, either with their skin and pulp or in pulp condition, by promoting the disinfection of coffee berries to prevent the fermentation of coffee beans by microorganisms and neutralize some metabolic chemical compositions that are released during the fermentation already started, to maintain without alterations or to improve the flavor and aroma, to control the acidity of the coffee at desired levels and to guarantee the quality of the final product, since these microorganisms can be pathogenic or endophytic.
TECHNICAL BACKGROUND
As is known, coffee beans comprise different acidic constituents including maleic acid, tannic acid, oleic acid, oxalic acid, caffeic acid and chlorogenic acid, among others. These acidic constituents are responsible for the overall acidity of coffee and the discomfort that occasionally arises from ingesting this acidic beverage. In addition to the acid constituents mentioned above, coffee beans contain caffeine which, when ingested, cause acidic gastric secretions. Consequently, drinking coffee not only results in the ingestion of an acidic beverage, but also stimulates the production of additional acids by the body. Alkaline treatments have been used in the production of coffee products. A process for preparing a coffee that exhibits better qualities in flavor and aroma involves an intermediate step of partially treating the roasted coffee beans with an aqueous alkaline solution which is suitable for application to food products, such as sodium hydroxide, ammonium hydroxide, hydroxide of calcium or ammonium bicarbonate, before finally toasting the coffee as described in the US patent No. 4,986,271. The patent of E.U.A. No. 2,419,031 suggests the use of an alkaline substance, such as lithium carbonate as a preservative of roasted and ground coffee. The patent of E.U.A. No. 2,036,345 discloses a process for providing a more digestible coffee by raising its pH by the addition of an acid-binding substance. In this process, the acid-binding substance is a basic or alkaline material which is not harmful to health and includes alkaline earth metal oxides, hydroxides, carbonates and bicarbonates, as well as alkali metal carbonates, bicarbonates and alkaline phosphates. These substances, however, are rejected today by official institutions that regulate this matter. The patent of E.U.A. No. 5,853,787 teaches a method for reducing the acidity of coffee comprising the addition, to a coffee product, of a composition comprising calcium carbonate, potassium hydroxide, magnesium hydroxide and potassium chloride to a coffee product. Said addition is made by the consumer to reduce the acidity of the beverage according to his individual preference. Thus, this procedure addresses the problem of acidity in prepared coffee, but does not suggest any procedure that allows to previously treat the coffee berries to promote the disinfection of these against fermentation by microorganisms and reduce their acidity prior to their steps of final processing. Although different methods have been described directed to the treatment of coffee focused on reducing or controlling the acidity of the beverage, these known methods refer, exclusively, to coffee beans already in pulp and mainly to coffee beans already toasted, facing only the problem of controlling the acidity of the drink to be ingested. These known methods are not related to the objective of simultaneously providing disinfection of the coffee berries of their final growth phase in the coffee plantations before harvest as well as immediately after harvest, during the initial washing and drying steps, before that the coffee berries are taken to additional processing steps, where they are transformed into a product ready to be consumed. The known prior art does not show any procedure related to said disinfection to avoid the fermentation of the grains by microorganisms and to neutralize the chemical compositions released during the fermentation, when said fermentation starts for different reasons during the handling of the coffee berries and of the grains after the harvest.
BRIEF DESCRIPTION OF THE INVENTION
In view of the deficiencies mentioned above in relation to the process for treating coffee berries, it is an object of the present invention to provide a method for treating coffee berries even in the coffee plantation (in the field / prior to harvest) or after the harvest, including on the terrace, with or without the pulp, in the form of cherry, raisins, dried on the tree or on the ground, which allows the disinfection of the coffee berries to avoid fermentation by microorganisms and also to neutralize the metabolic chemical compositions that are released with an already initiated fermentation, guaranteeing and even improving the flavor and aroma characteristics of the coffee, controlling its acidity and improving its quality for commercialization. According to the invention, the method for treating coffee berries with or without the pulp comprises the generic step of contacting the coffee berries, even on the tree (in the field / prior to harvesting) or after the harvest. harvest, with a solution and a composition selected from the group consisting of organic and inorganic compositions releasing active chlorine, dichloroissocianuric acid and the sodium and potassium salts, trichloroisocyanuric acid diluted in a liquid vehicle, preferably water, for a sufficient period to disinfect coffee beans, prevent fermentation of coffee beans and also neutralize chemical compositions that are harmful to the flavor, aroma and degree of acidity of coffee and that are usually produced through fermentation phases of coffee beans, which It results in low quality beverages. The method for treating coffee berries proposed by the present invention allows the disinfection of berries and coffee beans to be achieved, from the stage in which the fruits grow in the coffee plantation (prior to harvest), during the later phases of the harvest and coffee handling, up to the first processing steps that generally include a washing operation followed by a subsequent drying operation on a terrace and / or in dryers. The disinfection achieved with the method proposed here prevents the appearance of fermentation of coffee by microorganisms such as Cladosporium, Penicillium, Alternaria, Colletotrichum, Epicoccum, Fusarium, etc., neutralizing some metabolic chemical compositions that are usually released during the fermentation, with which the flavor and aroma of coffee are conserved and its acidity is kept within desired levels, in addition to guaranteeing the quality of the final product when controlling pathogenic or endophytic microorganisms.
DETAILED DESCRIPTION OF THE INVENTION
As discussed above, the method for treating coffee berries of the present invention is particularly directed to the coffee berries that are still with their pulp, which are in a certain phase of growth in the coffee plantation and those coffee berries that already They have reached an adequate maturation stage and are ready to be collected. According to the concept employed by the present invention, the treatment of the coffee berries even with the pulp basically comprises contacting the coffee berries with a solution and a composition selected from the group consisting of inorganic and organic compositions that release chlorine. active, such as for example calcium oxychloride, dichloroisocyanuric acid and the sodium and potassium salts, trichloroisocyanuric acid diluted in a liquid vehicle, preferably water. The exposure of the coffee berries when in contact with said aqueous solution is achieved for a sufficient period to guarantee an adequate disinfection of the husk, pulp and coffee beans, avoiding the fermentation of these and neutralizing the chemical compositions that are harmful to the coffee. the flavor, aroma as well as the degree of acidity of the coffee. The present method provides the treatment of coffee berries in a condition in which they are still in the coffee plantation, in a suitable maturation stage, usually already ready to be harvested, or even before they reach that stage of maturation suitable for harvesting. Thus, the treatment proposed here can be started by sprinkling or spraying said solution on the coffee plantation, so that said spraying allows the coffee berries to be contacted (moistened) with the solution used in the treatment. Coffee berries can be in different stages of maturation, such as green cherries, ripe cherries and raisins. Sprinkling the coffee berries with said aqueous solution can be achieved in one or several repeated steps, to keep the berries not yet harvested in contact with the composition used, during a period that is suitable for the composition to act on the berry and also sufficient for Disinfect their skin, pulp and also the grains, avoiding subsequent fermentations during the subsequent steps of post-harvesting, shipping, handling and processing. Whether or not the composition in the form of a solution is applied to the berries even in the coffee plantation, the method herein also provides a possible treatment step which includes applying the solution as a washing liquid to the coffee berries and collected. Said washing can be achieved by immersing the coffee berries, usually in batches, in washing machines, dehullers and / or mucilage removal devices containing the solution of the composition, which can be selected from the group consisting of inorganic and organic releasing compositions. of active chlorine, such as calcium oxychloride, dichloroisocyanuric acid and the salts of sodium and potassium and trichloroisocyanuric acid. It should be understood that the washing of the coffee berries already harvested can define a second treatment phase for the coffee berries briefly treated by sprinkling said calcium solution on the coffee plantations, before the harvest or defining the first treatment operation of the berries. of coffee with the composition comprising a solution.
A solution of calcium oxychloride which can be used in the present invention is preferably an aqueous solution with a concentration of calcium oxychloride of about 1 about 1,000 ppm. However, it should be understood that other liquid diluents for calcium oxychloride or other compositions of the group considered herein, could be used, provided they are not harmful to the coffee berries being treated and to the food product to be consumed. In the case of the treatment operation when washing the coffee berries by immersion and / or flotation in an aqueous solution of the composition, it is usually sufficient to keep the coffee berries submerged and / or floating for up to one (1) hour . Whether or not one or more operations to sprinkle the solution on the coffee berries that are still in the coffee plantation, or even a washing operation of the coffee berries already harvested, with or without the pulp, is still possible carrying out the present treatment by one or more operations of spraying said solution on coffee berries already harvested and dispersed in a thin layer and which are sent to a drying step which generally occurs in the so-called coffee terrace. This single spray or multiple sprays of a solution of the selected composition, such as calcium oxychloride, on the coffee berries harvested and spread in a thin layer in a drying step, when carried out as the only step to treat the berries of coffee, allows to avoid the fermentation of the latter or even stop a fermentative process that has already started, neutralizing the metabolic chemical compositions that damage the flavor, aroma and the level of acidity of the coffee and that damages the quality of the final product and that arise when some level of fermentation of the harvested product appears. Even in cases in which the operations of sprinkling the solution on coffee berries dispersed in a thin layer define a second contacting step of the coffee berries with the selected composition, it is possible to obtain even greater protection against deterioration of the desired characteristics so that the coffee is offered to the consumers, in particular when the coffee berries and even the grains made pulp undergo processing operations in which they are subjected to high degrees of humidity in the processing environment. When the treatment of the coffee berries is carried out, at least partially, through a washing step by immersion and / or flotation of the coffee berries in an aqueous solution of the selected composition, such as calcium oxychloride, the content of free chlorine in the washing liquid should be controlled appropriately, to maintain the residual free chlorine concentration between 1 (one) and 1, 000 (thousand) ppm.
Claims (13)
1. - A method for treating coffee berries with or without the pulp, comprising the step of contacting the coffee berries with a solution of a composition selected from the group consisting of inorganic and organic compositions with release of active chlorine, such as oxychloride of calcium, dichloroisocyanuric acid and sodium and calcium salts, trichloroisocyanuric acid diluted in a liquid vehicle for a period sufficient to disinfect the coffee husk, its pulp and grains, prevent the fermentation of these without neutralizing metabolic chemical compositions that are harmful to the flavor, aroma and degree of acidity of the coffee and for its quality, since said fermentation can be caused by pathogenic or endophytic microorganisms.
2. The method according to claim 1, further characterized in that said solution is applied, as washing liquid, to the coffee berries already harvested.
3. The method according to claim 2, further characterized in that the washing of the coffee berries with said solution is carried out by immersion and / or flotation.
4. The method according to claim 2, further characterized in that said solution is applied additionally to the coffee berries by at least one operation of sprinkling said solution on the coffee berries that are spread in a thin layer that is sent at a drying step.
5. The method according to claim 1, further characterized in that said solution is applied to the coffee berries by at least one spraying operation.
6. The method according to claim 5, further characterized in that the coffee berries already harvested are spread in a layer that is sent to a drying step.
7. The method according to claim 5, further characterized in that the coffee berries are still in the coffee plantations.
8. The method according to claim 7, further characterized in that said at least one operation of sprinkling said solution on coffee berries not yet harvested is subsequently complemented by at least one operation of sprinkling the solution on the berries of coffee already harvested and scattered in a layer that is sent to a drying step.
9. The method according to claim 7, further characterized in that said at least one operation of sprinkling said solution on the coffee berries not yet harvested is subsequently complemented by a washing operation of the coffee berries already harvested with the solution.
10. - The method according to claim 9, further characterized in that the washing of the coffee berries is carried out by immersion and / or flotation.
11. The method according to any of claims 1-10, further characterized in that the solution is an aqueous solution with a concentration of the selected composition from about 1 (one) to about 1,000 (thousand) ppm.
12. The method according to claim 11, further characterized in that the contact time of the coffee berries with the aqueous solution, when used as a washing liquid by immersion and flotation, is up to one hour.
13. The method according to claim 1, further characterized in that the selected composition is calcium oxychloride.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PIPI0503668-2 | 2005-08-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2008002559A true MX2008002559A (en) | 2008-09-26 |
Family
ID=
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3278672A1 (en) | 2011-12-14 | 2018-02-07 | Ramirez Velez, Andres | Process for obtaining coffee flour from coffee cherry pulp |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3278672A1 (en) | 2011-12-14 | 2018-02-07 | Ramirez Velez, Andres | Process for obtaining coffee flour from coffee cherry pulp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4425279B2 (en) | Coffee composition and method for producing the same | |
| CN106135597B (en) | Method for preparing coffee beans with improved sensory experience | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN105533080A (en) | Preparation method of fig leaf tea | |
| JP6980967B2 (en) | Coffee cherry processing method and the extracted product obtained by the method | |
| Miranda-Castro | Application of chitosan in fresh and minimally processed fruits and vegetables | |
| KR101666021B1 (en) | Broccoli sprout tea and manufacturing method thereof | |
| CN110150368B (en) | Preservation method for prolonging shelf life of bananas | |
| JP2709289B2 (en) | How to make plants completely unicellular | |
| JP2022541518A (en) | Protective coating for plants and post-harvest plants | |
| KR101791820B1 (en) | Method for Producing Roasted Coffee Beans | |
| MX2008002559A (en) | Method for treating coffee fruits | |
| WO2007022610A1 (en) | Method for treating coffee fruits | |
| US2341724A (en) | Coffee | |
| KR102149122B1 (en) | Raw strawberry dried manufacturing method | |
| CN107455452A (en) | A kind of berry slow-release preservative and preservation method | |
| CN106615054A (en) | Storage and fresh-keeping comprehensive treatment method for Huangguan pears | |
| KR20160134605A (en) | Method for Preparing Coffee Beans with Improved Sensory Attribute | |
| CN108739992B (en) | Papaya preservative and papaya storage and preservation method | |
| KR20160130673A (en) | Method for inhibiting browning of fruits and vegetables | |
| KR101783467B1 (en) | Method for Preparing Coffee Beans with Improved Sensory Attribute | |
| CN105614637A (en) | Method for inhibiting apple juice browning through malic acid | |
| WO2012079224A1 (en) | Processing method for preventing chestnut from browning | |
| JP3660310B2 (en) | Processed leaf manufacturing method and food manufacturing method | |
| CN107183163A (en) | A kind of overlength preservation method of fresh mushroom |