WO2000042860A1 - Method for candying coffee beans - Google Patents

Method for candying coffee beans Download PDF

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Publication number
WO2000042860A1
WO2000042860A1 PCT/DE2000/000205 DE0000205W WO0042860A1 WO 2000042860 A1 WO2000042860 A1 WO 2000042860A1 DE 0000205 W DE0000205 W DE 0000205W WO 0042860 A1 WO0042860 A1 WO 0042860A1
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WO
WIPO (PCT)
Prior art keywords
coffee beans
seconds
sugar
coffee
cooling
Prior art date
Application number
PCT/DE2000/000205
Other languages
German (de)
French (fr)
Inventor
Manfred Winkelmann
Lothar RÖBERT
Thomas Arndt
Mathias RÖSLER
Lothar Mörl
Gerhard Krüger
Stefan Heinrich
Original Assignee
Röstfein Kaffee Gmbh
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Publication date
Application filed by Röstfein Kaffee Gmbh filed Critical Röstfein Kaffee Gmbh
Publication of WO2000042860A1 publication Critical patent/WO2000042860A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/04—Methods of roasting coffee
    • A23F5/046—Methods of roasting coffee with agitation or transportation of the beans by gases; Fluidised-bed roasting or fluidised-bed cooling after roasting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby
    • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
    • A23F5/145—Coating whole beans with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2092—Apparatus for coating with atomised liquid, droplet bed, liquid spray
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • the invention relates to a method for candying coffee beans, in which roasted hot coffee beans are evenly coated with a layer of caramelizing sugar.
  • DE-OS 3809365 describes a process in which honey and possibly sucrose are added to roasted coffee beans in a roasting drum during the roasting process, preferably in an amount of 20 percent by weight honey and 10-15 percent by weight sucrose based on the amount of green coffee .
  • honey and optionally sucrose are added after the roasted coffee beans have been transferred to a heated intensive mixer.
  • granulated sugar or liquid sugar are placed in a roasting drum in such a way that the coffee beans are coated.
  • the sugar caramelizes in the course of the coating, which takes about 15 to 20 minutes.
  • the coffee beans in direct contact with the generated roasting gas in a combustion chamber, which is chamber in the case described, the flue gas of the internal ⁇ .
  • the candied coffee beans are usually step in a cooling sieve cooled in a subsequent process ⁇ . The process can be carried out continuously or discontinuously.
  • the desired taste improvement is based on the one hand on the addition of caramelized sugar or sucrose and / or honey, and on the other hand on reducing the escape of extract and aroma substances from the roasted coffee due to the wrapping of the coffee beans.
  • a disadvantage of the known methods is the insufficient quality of the candied coffee beans, in particular an insufficiently good aroma combined with an often crater-like surface.
  • abrasion occurs to a considerable extent in the known processes, which has a negative effect on the effectiveness of the process.
  • DE-OS 1692248 describes a process in which swirling of the coffee beans is achieved during the roasting process by means of rapidly flowing steam-roasting gas mixtures such that the coffee beans are heated and roasted evenly and gently .
  • geröste ⁇ ter coffee is distinguished due to the very uniform and gentle roasting by a special good taste and a pleasant aroma.
  • fluidized-bed technology it is, for example, in DE-PS 1158481 beschrie ⁇ ben, also possible to provide fluidized particle with uniform coatings.
  • the coating material is dissolved or suspended in a liquid medium and supplied to the fluidized particles, for example via the fluidizing gas stream. The coating material adheres to the particles and thus forms more suitable ones
  • the aim of the invention is a method for candying coffee beans which provides candied coffee beans which are significantly improved in quality, with particular emphasis being placed on improving the aroma and leveling the surface of the candied coffee beans.
  • the object according to the fluidized bed coffee roasting process while avoiding a direct contact between the flue gas of a combustion chamber and the coffee beans roasted coffee beans in geeig ⁇ neter way to crystallize and to significantly reduce the resulting abrasion during Kandiervorganges.
  • this object is achieved by a method according to the first claim.
  • Coffee beans are roasted in a superheated steam and roasting gas mixture using the fluidised bed coffee roasting process.
  • the fluidizing and roasting the interimboh NEN ⁇ roasting-gas mixture, water vapor is effected by an at temperatures between 200 and 270 degrees Celsius.
  • a roasting time of between 70 and 200 seconds, depending on the type of coffee to be roasted granulated sugar or a sugar solution heated to 20 to 100 degrees Celsius with a concentration of 2 to 4 grams of sugar per gram of water is applied to the fluidized coffee beans.
  • the sugar applied to the coffee beans dries, melts and caramelizes during the roasting process.
  • a total of between 3 and 20 grams of sugar per 100 grams of roasted coffee is introduced over a period of 50 to 150 seconds.
  • the sugar has been introduced and the resulting coating of the coffee beans is carried out, they are fed to a cooling stage, in which the coffee beans are also cooled to 60 to 10 degrees Celsius in 110 to 400 seconds in the fluidized state with the supply of ambient air.
  • the cooling is effected in two stages, the first being characterized by between 30 to 80 seconding ⁇ andauende stage characterized in that the still tacky, candied coffee beans are cooled down rapidly by using a high Fluidisations Kunststoffmenge that the rust and crystallization process is completed, and might not stick Kandler ⁇ th coffee beans and is performed in a final cooling of the coffee beans to 60 to 10 degrees Celsius in the second lasting from 80 to 320 seconds cooling stage, said Fluidisations Kunststoffmenge is dimensioned here in such a way that it no damage to the flavor-retention Ummanteiung of the coffee beans comes with caramelized sugar. It is expedient to support homogenization of the overbased fluidic ⁇ coffee beans during the cooling process by input of mechanical energy, for example by means of an agitator.
  • Coffee beans roasted and candied by means of the method according to the invention are distinguished by a particularly intense aroma. This is partly due to the fact that the roasting of the coffee beans through the fluidized bed coffee roasting method in a steam-roasting-gas mixture takes place, whereby a particular ⁇ is realized DERS gentle roasting and the direct contact of the coffee beans is avoided with flue gas, and others the coating of the roasted hot coffee beans with a layer of caramelizing sugar is achieved in a very short time during the roasting process, which results in optimal preservation of extract and aroma substances in the candied coffee beans.
  • Another advantage of the method according to the invention is the gentle treatment of the coated coffee beans, which leads to a uniform, leveled surface of the candied coffee beans and only a small amount of abrasion of caramelized sugar.
  • the method according to the invention will be explained in more detail below using an exemplary embodiment
  • 200 kilograms of green coffee are fed into a fluidized bed coffee grate and candy device , in which they are fluidized by means of a water vapor / rust gas mixture which is circulated at approx. 230 degrees Celsius and are rusted for approx. 100 seconds
  • the swirling, rusty hot coffee beans are sprayed in a time of approx. 150 seconds approx. 30 kg of sugar solution with a concentration of 3 grams of sugar per gram of water at a temperature of approx. 60 degrees Celsius.
  • the dissolved sugar dries, melts and caramelizes as a result of the Rusting and candying equipment prevailing high temperatures on the fluidized, rust-hot coffee beans in a uniform, closed layer.
  • the rusting and candying coffee beans are transferred suddenly into a cow device, within which they are cooled in such a large amount in a first approx. 60 seconds cooling stage on Ambient air are fluidized at a temperature of about 20 degrees Celsius so that the candied initially sticky coffee beans do not stick together this case, the rust and Kandiervorgang is ended quickly in a second Kuhlski the candied coffee beans with a significantly smaller sized amount of the other ⁇ are fluidized ambient air and cooled to a temperature of 25 degrees Celsius the fluidically disationsluftmenge is dimensioned such that no damage to the sheathed karamelisier- tem sugar coffee beans occurs to homogenize the fluidized ⁇ layer of candied coffee beans is preset in the cooling device is a mechanical watch ⁇ provided that is each tet at intervals of 20 seconds 15 seconds supplied scarf ⁇ the second step of the cooling is completed in about 200 seconds, the resulting every coffee bean Ummanteiung of caramelized sugar is dark brown shiny and uniformly to a large extent

Abstract

The invention relates to a method for candying coffee beans. According to the invention, roast-hot coffee beans are coated with a layer of caramalizing sugar. The aim of the invention is to create a method which, compared with prior art candying methods, can be used to produce candied coffee beans with a significantly improved aroma and with a uniform and smooth surface. To this end, the invention provides a method with which the coffee beans are fluidized using a water vapor-roasting gas mixture with a temperature ranging from 200 to 270 degrees Celsius, and are roasted according to the fluid bed coffee roasting method. Crystal sugar or a sugar solution having a concentration of 2 to 4 grams of sugar per gram of water is applied in a finely distributed manner onto the fluidized coffee beans after a roasting time lasting from 70 to 200 seconds so that the crystal sugar or sugar solution dries, caramelizes and forms a uniform coating over each coffee bean. Immediately thereafter, the coffee beans, in a fluidized state, are fed to a cooling device and are cooled for a duration of 110 to 400 seconds to a temperature ranging from 60 to 10 degrees Celsius while supplying ambient air thereto. The cooling is preferably carried out in two steps, whereby, in the first step, the candied, sticky coffee beans are rapidly cooled for 30 to 80 seconds using a large quantity of fluidization air until they are no longer sticky and, in the second cooling step lasting from 80 to 320 seconds, the coffee beans are subjected to a gentle cooling to a temperature ranging from 60 to 10 degrees Celsius while using a small amount of fluidization air.

Description

I Verfahren zum Kandieren von Kaffeebohnen I Process for candying coffee beans
Die Erfindung betrifft ein Verfahren zum Kandieren von Kaffeebohnen, wobei röstheiße Kaffeebohnen mit einer Schicht karamelisierenden Zuckers gleichmäßig überzogen werden.The invention relates to a method for candying coffee beans, in which roasted hot coffee beans are evenly coated with a layer of caramelizing sugar.
Es ist bekannt, zur Erreichung einer besonderen Geschmacksnote von Röstkaffee nach dem Rösten bzw. gegen Ende des Röstprozesses den gerösteten Kaffeebohnen je nach gewünschter Geschmacksnote Zucker bzw. Saccharose und/oder Honig zuzusetzen. So wird beispielsweise in der DE-OS 3809365 ein Verfahren beschrieben, bei dem in einer Rösttrommel gerösteten Kaffeebohnen Honig und gegebenfalls Saccharose während des Röstprozesses beigemengt wird, und zwar bevorzugt in einer Menge von 20 Gewichtsprozent Honig und 10 - 15 Gewichtsprozent Saccharose bezogen auf die Rohkaffeemenge. In der näher beschriebenen Ausführungsform erfolgt die Zugabe von Honig und gegebenenfalls Saccharose, nachdem die gerösteten Kaffeebohnen in einem beheizten Intensiv-Mischer überführt wurden. Hier bildet sich aus gerösteten Kaffee¬ bohnen, Honig und gegebenenfalls Saccharose bei Temperaturen zwischen 120 bis 150 Grad Celsius eine breiige, klebrige Masse, die nach einer ausreichenden Erhitzungs¬ periode gekühlt und durch ständiges Rühren oder Kneten desintegriert wird, so daß letztlich einzelne dragierte Kaffeebohnen entstehen.To achieve a special taste note of roasted coffee after roasting or towards the end of the roasting process, it is known to add sugar or sucrose and / or honey to the roasted coffee beans depending on the desired taste note. For example, DE-OS 3809365 describes a process in which honey and possibly sucrose are added to roasted coffee beans in a roasting drum during the roasting process, preferably in an amount of 20 percent by weight honey and 10-15 percent by weight sucrose based on the amount of green coffee . In the embodiment described in more detail, honey and optionally sucrose are added after the roasted coffee beans have been transferred to a heated intensive mixer. Here, forms of roasted coffee ¬ bean, honey and optionally sucrose at temperatures between 120 to 150 degrees Celsius cooled, a pasty, sticky mass, which ¬ after a sufficient Erhitzungs period and is disintegrated by constant stirring or kneading, so that ultimately a single sugar-coated coffee beans arise.
Es ist weiterhin beispielsweise aus Bell, j., The lure of Spanish machines", Tee and Coffee Trade Journal, ( 1995), Jg. 16 Heft 5, S.32 ff. Bell, J., „Spain's marvelous mosaic of coffee", Tee and Coffee Trade Journal, ( 1992), Jg. 164, Heft 9, S. 17 ff, Clark, R, Jorrefacto truths", Coffee & Cocoa International sowie Müller, Dr, E, „Kaffee und Rösten", Kateka-Verlag Dr Adolf Rüter, Hamburg, 1929 bekannt, Kaffeebohnen nach dem Rösten in einer Rösttrom¬ mel mit einer Schicht karamelisierten Zuckers zu überziehen, d.h. zu kandieren. Dabei werden am Ende des Röstprozesses bei Temperaturen zwischen 200 und 400 Grad Celsius Kristallzucker oder Flüssigzucker so in eine Rösttrommel eingebracht, daß eine Ummanteiung der Kaffeebohnen erfolgt. Der Zucker karamelisiert im Verlaufe der Ummanteiung, die eine Zeit von ca. 15 bis 20 Minuten benötigt. Während des gesamten Vorganges befinden sich die Kaffeebohnen in unmittelbarem Kontakt mit dem in einer Brennkammer erzeugten Röstgas, das im beschriebenen Fall das Rauchgas der Brenn¬ kammer ist. Die kandierten Kaffeebohnen werden in einem nachfolgenden Verfahrens¬ schritt meist in einem Kühlsieb gekühlt. Der Prozeß kann kontinuierlich oder diskontinu- ierlich durchgeführt werden.It is furthermore, for example, from Bell, j., The lure of Spanish machines ", Tee and Coffee Trade Journal, (1995), vol. 16 issue 5, pp. 32 ff. Bell, J.,"Spain's marvelous mosaic of coffee " , Tea and Coffee Trade Journal, (1992), vol. 164, number 9, pp. 17 ff, Clark, R, Jorrefacto truths ", Coffee & Cocoa International and Müller, Dr, E," Kaffee und Rosten ", Kateka- to coat Verlag Dr. Adolf Ruter, Hamburg 1929 known coffee beans after roasting in a Rösttrom ¬ mel caramelized with a layer of sugar to crystallize ie. At the end of the roasting process at temperatures between 200 and 400 degrees Celsius, granulated sugar or liquid sugar are placed in a roasting drum in such a way that the coffee beans are coated. The sugar caramelizes in the course of the coating, which takes about 15 to 20 minutes. During the entire process are the coffee beans in direct contact with the generated roasting gas in a combustion chamber, which is chamber in the case described, the flue gas of the internal ¬. The candied coffee beans are usually step in a cooling sieve cooled in a subsequent process ¬. The process can be carried out continuously or discontinuously.
Die gewünschte Geschmacksverbesserung ist bei beiden Verfahren zum einen auf die Zugabe von karamelisiertem Zucker bzw. Saccharose und/oder Honig, zum anderen auf eine Verringerung des Entweichens von Extrakt- und Aromastoffen aus dem Röstkaffee infolge der Umhüllung der Kaffeebohnen zurückzuführen. Nachteilig bei den bekannten Verfahren ist die unzureichende Qualität der kandierten Kaffeebohnen, insbesondere ein nicht ausreichend gutes Aroma verbunden mit einer oft kraterartigen Oberfläche. Außerdem entsteht bei den bekannten Verfahren in beträchtli- ehern Maße Abrieb, was sich negativ auf die Effektivität des Verfahrens auswirkt. Zur Verbesserung von Geschmack und Aroma von Röstkaffee ist es seit längerem bekannt, Röstverfahren einzusetzen, mit denen gegenüber der konventionellen Trom- melröstung eine schonendere und gleichmäßigere Röstung erreicht wird. So wird beispielweise in der DE-OS 1692248 ein Verfahren beschrieben, bei dem durch schnell strömende Wasserdampf-Röstgas-Gemische eine Verwirbelung der Kaffeebohnen während des Röstprozesses derart realisiert wird, daß eine gleichmäßige und schonen¬ de Erhitzung/Röstung der Kaffeebohnen erfolgt. Nach dem Wirbelschicht-Kaffee-Röst¬ verfahren in einer Wasserdampf-Röstgas-Atmosphäre im fluidisierten Zustand geröste¬ ter Kaffee zeichnet sich aufgrund der sehr gleichmäßigen und schonenden Röstung durch einen besonderes guten Geschmack sowie ein angenehmes Aroma aus.In both processes, the desired taste improvement is based on the one hand on the addition of caramelized sugar or sucrose and / or honey, and on the other hand on reducing the escape of extract and aroma substances from the roasted coffee due to the wrapping of the coffee beans. A disadvantage of the known methods is the insufficient quality of the candied coffee beans, in particular an insufficiently good aroma combined with an often crater-like surface. In addition, abrasion occurs to a considerable extent in the known processes, which has a negative effect on the effectiveness of the process. To improve the taste and aroma of roasted coffee, it has been known for a long time to use roasting processes with which a gentler and more uniform roasting is achieved than with conventional drum roasting. For example, DE-OS 1692248 describes a process in which swirling of the coffee beans is achieved during the roasting process by means of rapidly flowing steam-roasting gas mixtures such that the coffee beans are heated and roasted evenly and gently . After the fluidized bed coffee roasting process ¬ in a steam-roasting gas atmosphere in a fluidized state geröste ¬ ter coffee is distinguished due to the very uniform and gentle roasting by a special good taste and a pleasant aroma.
Mittels Wirbelschichttechnik ist es, wie beispielsweise in der DE-PS 1158481 beschrie¬ ben, auch möglich, fluidisierte Partikel mit gleichmäßigen Überzügen zu versehen. Dazu wird das Überzugsmaterial in einem flüssigen Medium gelöst oder suspendiert und den fluidisierten Partikeln beispielsweise über den Fluidisierungsgasstrom zugeführt. Das Überzugsmaterial lagert sich an den Partikeln an und bildet so bei geeigneterBy fluidized-bed technology, it is, for example, in DE-PS 1158481 beschrie ¬ ben, also possible to provide fluidized particle with uniform coatings. For this purpose, the coating material is dissolved or suspended in a liquid medium and supplied to the fluidized particles, for example via the fluidizing gas stream. The coating material adheres to the particles and thus forms more suitable ones
Prozeßführung einen weitgehend gleichmäßigen Überzug. In hohem Maße problema¬ tisch ist dabei aber die Verwendung von Überzugsmaterial, daß stark zum Verkleben neigt, wie dies beispielsweise bei erhitztem Zucker der Fall ist.Process control a largely uniform coating. But is illustrated in highly problema ¬ while the use of coating material that strongly tends to stick, as is the case for example with heated sugar.
Ziel der Erfindung ist ein Verfahren zum Kandieren von Kaffeebohnen, das qualitativ deutlich verbesserte kandierte Kaffeebohnen liefert, wobei insbesondere auf eine Verbesserung des Aromas sowie eine Egalisierung der Oberfläche der kandierten Kaffeebohnen abgehoben wird. Dazu besteht die Aufgabe, nach dem Wirbelschicht- Kaffee-Röstverfahren unter Vermeidung eines unmittelbaren Kontaktes zwischen dem Rauchgas einer Brennkammer und den Kaffeebohnen röstende Kaffeebohnen in geeig¬ neter Weise zu kandieren und den während des Kandiervorganges entstehenden Abrieb deutlich zu reduzieren.The aim of the invention is a method for candying coffee beans which provides candied coffee beans which are significantly improved in quality, with particular emphasis being placed on improving the aroma and leveling the surface of the candied coffee beans. For this purpose, the object, according to the fluidized bed coffee roasting process while avoiding a direct contact between the flue gas of a combustion chamber and the coffee beans roasted coffee beans in geeig ¬ neter way to crystallize and to significantly reduce the resulting abrasion during Kandiervorganges.
Erfindungsgemäß wird diese Aufgabe durch ein Verfahren dem I. Patentanspruch gemäß gelöst.According to the invention, this object is achieved by a method according to the first claim.
Kaffeebohnen werden nach dem Wirbelschicht-Kaffee-Röstverfahren in überhitztem Wasserdampf-Röstgas-Gemisch geröstet. Die Fluidisierung und Röstung der Kaffeeboh¬ nen erfolgt dabei durch ein Wasserdampf-Röstgas-Gemisch bei Temperaturen zwischen 200 und 270 Grad Celsius. Nach einer von der zu röstenden Kaffeesorte abhängigen Anröstzeit zwischen 70 und 200 Sekunden wird auf die fluidisierten Kaffeebohnen Kristallzucker oder eine auf 20 bis 100 Grad Celsius erwärmte Zuckerlösung einer Konzentration von 2 bis 4 Gramm Zucker je Gramm Wasser aufgebracht. Der auf die Kaffeebohnen aufgebrachte Zucker trocknet, schmilzt und karamelisiert während des Röstvorganges. Insgesamt werden über eine Zeit von 50 bis 150 Sekunden zwischen 3 und 20 Gramm Zucker je 100 Gramm Röstkaffee eingebracht. Unmittelbar nach dem Einbringen des Zuckers und der dadurch erfolgten Ummanteiung der Kaffeebohnen werden diese einer Kühlstufe zugeführt, in der ebenfalls im fluidisierten Zustand unter Zuführung von Umgebungsluft in 110 bis 400 Sekunden eine Kühlung der Kaffeebohnen auf 60 bis 10 Grad Celsius erfolgt.Coffee beans are roasted in a superheated steam and roasting gas mixture using the fluidised bed coffee roasting process. The fluidizing and roasting the Kaffeeboh NEN ¬ roasting-gas mixture, water vapor is effected by an at temperatures between 200 and 270 degrees Celsius. After a roasting time of between 70 and 200 seconds, depending on the type of coffee to be roasted, granulated sugar or a sugar solution heated to 20 to 100 degrees Celsius with a concentration of 2 to 4 grams of sugar per gram of water is applied to the fluidized coffee beans. The sugar applied to the coffee beans dries, melts and caramelizes during the roasting process. A total of between 3 and 20 grams of sugar per 100 grams of roasted coffee is introduced over a period of 50 to 150 seconds. Immediately after the sugar has been introduced and the resulting coating of the coffee beans is carried out, they are fed to a cooling stage, in which the coffee beans are also cooled to 60 to 10 degrees Celsius in 110 to 400 seconds in the fluidized state with the supply of ambient air.
Bevorzugt erfolgt die Kühlung in zwei Stufen, wobei die erste zwischen 30 bis 80 Sekun¬ den andauende Stufe dadurch charakterisiert ist, daß die noch klebrigen, kandierten Kaffeebohnen unter Einsatz einer hohen Fluidisationsluftmenge schnell soweit abgekühlt werden, daß der Rost- und Kandierungsprozeß beendet ist und die kandier¬ ten Kaffeebohnen nicht mehr kleben und in der zweiten zwischen 80 bis 320 Sekunden dauernden Kühlstufe eine abschließende Kühlung der Kaffeebohnen auf 60 bis 10 Grad Celsius erfolgt, wobei die Fluidisationsluftmenge hier so bemessen wird, daß es zu keiner Beschädigung der aromakonservierenden Ummanteiung der Kaffeebohnen mit karamelisiertem Zucker kommt. Zweckmäßig ist es, eine Homogenisierung der fluidi¬ sierten Kaffeebohnen während des Kühlprozesses durch mechanischen Energieeintrag, beispielsweise mittels eines Rührwerkes, zu unterstützen.Preferably, the cooling is effected in two stages, the first being characterized by between 30 to 80 seconding ¬ andauende stage characterized in that the still tacky, candied coffee beans are cooled down rapidly by using a high Fluidisationsluftmenge that the rust and crystallization process is completed, and might not stick Kandler ¬ th coffee beans and is performed in a final cooling of the coffee beans to 60 to 10 degrees Celsius in the second lasting from 80 to 320 seconds cooling stage, said Fluidisationsluftmenge is dimensioned here in such a way that it no damage to the flavor-retention Ummanteiung of the coffee beans comes with caramelized sugar. It is expedient to support homogenization of the overbased fluidic ¬ coffee beans during the cooling process by input of mechanical energy, for example by means of an agitator.
Mittels des erfindungsgemäßen Verfahrens geröstete und kandierte Kaffeebohnen zeichnen sich durch ein besonders intensives Aroma aus. Dies ist zum einen darauf zurückzuführen, daß die Röstung der Kaffeebohnen durch das Wirbelschicht-Kaffee- Röstverfahren in einem Wasserdampf-Röstgas-Gemisch erfolgt, wodurch eine beson¬ ders schonende Röstung realisiert wird und der direkte Kontakt der Kaffeebohnen mit Rauchgas vermieden wird, und zum anderen die Ummanteiung der röstheißen Kaffee- bohnen mit einer Schicht karamelisierenden Zuckers während des Röstprozesses in sehr kurzen Zeiten realisiert wird, was eine optimale Konservierung von Extrakt- und Aromastoffen in den kandierten Kaffeebohnen bewirkt.Coffee beans roasted and candied by means of the method according to the invention are distinguished by a particularly intense aroma. This is partly due to the fact that the roasting of the coffee beans through the fluidized bed coffee roasting method in a steam-roasting-gas mixture takes place, whereby a particular ¬ is realized DERS gentle roasting and the direct contact of the coffee beans is avoided with flue gas, and others the coating of the roasted hot coffee beans with a layer of caramelizing sugar is achieved in a very short time during the roasting process, which results in optimal preservation of extract and aroma substances in the candied coffee beans.
Ein weiterer Vorzug des erfindungsgemäßen Verfahrens ist die schonende Behandlung der ummantelten Kaffeebohnen, was zu einer gleichmäßigen, egalisierten Oberfläche der kandierten Kaffeebohnen führt und nur in geringem Maße Abrieb an karamelisiertem Zucker entstehen läßt. Das erfindungsgemaße Verfahren soll nachfolgend anhand eines Ausfuhrungsbeispieles naher erläutert werdenAnother advantage of the method according to the invention is the gentle treatment of the coated coffee beans, which leads to a uniform, leveled surface of the candied coffee beans and only a small amount of abrasion of caramelized sugar. The method according to the invention will be explained in more detail below using an exemplary embodiment
200 Kilogramm Rohkaffee werden einer Wirbelschicht-Kaffee-Rost- und Kandiereinrich¬ tung aufgegeben, in der sie mittels eines ca 230 Grad Celsius heißen im Kreislauf gefuhr- ten Wasserdampf-Rostgas-Gemisches fluidisiert und ca 100 Sekunden lang angerostet werden Nach der Anrostung werden in die wirbelnden, rostheißen Kaffeebohnen in einer Zeit von ca 150 Sekunden ca 30 Kilogramm Zuckerlosung einer Konzentration von 3 Gramm Zucker je Gramm Wasser mit einer Temperatur von etwa 60 Grad Celsius eingedust Der geloste Zucker trocknet, schmilzt und karamelisiert infolge der in der Wirbelschicht-Kaffee-Rost- und Kandiereinrichtung herrschenden hohen Temperaturen auf den fluidisierten, rostheißen Kaffeebohnen in einer gleichmaßigen geschlossenen Schicht Unmittelbar danach erfolgt eine schlagartige Überführung der rostenden und kandierenden Kaffeebohnen in eine Kuhleinrichtung, innerhalb derer sie in einer ersten ca 60 Sekunden andauernden Kuhlstufe mit einer so hoch bemessenen Menge an Umgebungsluft mit einer Temperatur von ca 20 Grad Celsius so fluidisiert werden ,daß die kandierten zunächst noch klebrigen Kaffeebohnen nicht zusammenkleben Dabei wird der Rost- und Kandiervorgang schnell beendet In einer zweiten Kuhlstufe werden die kandierten Kaffeebohnen mit einer deutlich geringer bemessenen Menge an Umge¬ bungsluft fluidisiert und auf eine Temperatur von ca 25 Grad Celsius abgekühlt Die Flui- disationsluftmenge ist dabei so bemessen, daß keine Beschädigung der mit karamelisier- tem Zucker ummantelten Kaffeebohnen auftritt Zur Homogenisierung der Wirbel¬ schicht aus kandierten Kaffeebohnen ist in der Kuhleinrichtung ein mechanisches Ruhr¬ werk vorgesehen, das im Abstand von 20 Sekunden jeweils 15 Sekunden lang zugeschal¬ tet wird Der zweite Schritt der Kühlung ist nach ca 200 Sekunden abgeschlossen Die um jede Kaffeebohne entstandene Ummanteiung aus karamelisiertem Zucker ist dunkelbraun glänzend und gleichmäßig Sie verhindert weitgehend ein Entweichen der beim Rostprozeß gebildeten Extrakt- und Aromastoffe aus der Kaffeebohne Dies sowie die Wirbelschichtrostung selbst fuhrt zu dem im Vergleich zu anderen Kandierverfahren besonderem Aroma des Kaffees Durch die besonders schonende Behandlung der kandierten Kaffeebohnen in der Wirbelschicht entsteht kaum Abrieb an kandiertem Zucker 200 kilograms of green coffee are fed into a fluidized bed coffee grate and candy device , in which they are fluidized by means of a water vapor / rust gas mixture which is circulated at approx. 230 degrees Celsius and are rusted for approx. 100 seconds The swirling, rusty hot coffee beans are sprayed in a time of approx. 150 seconds approx. 30 kg of sugar solution with a concentration of 3 grams of sugar per gram of water at a temperature of approx. 60 degrees Celsius. The dissolved sugar dries, melts and caramelizes as a result of the Rusting and candying equipment prevailing high temperatures on the fluidized, rust-hot coffee beans in a uniform, closed layer. Immediately afterwards, the rusting and candying coffee beans are transferred suddenly into a cow device, within which they are cooled in such a large amount in a first approx. 60 seconds cooling stage on Ambient air are fluidized at a temperature of about 20 degrees Celsius so that the candied initially sticky coffee beans do not stick together this case, the rust and Kandiervorgang is ended quickly in a second Kuhlstufe the candied coffee beans with a significantly smaller sized amount of the other ¬ are fluidized ambient air and cooled to a temperature of 25 degrees Celsius the fluidically disationsluftmenge is dimensioned such that no damage to the sheathed karamelisier- tem sugar coffee beans occurs to homogenize the fluidized ¬ layer of candied coffee beans is preset in the cooling device is a mechanical watch ¬ provided that is each tet at intervals of 20 seconds 15 seconds supplied scarf ¬ the second step of the cooling is completed in about 200 seconds, the resulting every coffee bean Ummanteiung of caramelized sugar is dark brown shiny and uniformly to a large extent prevents Entwe ichen of the extract and aroma substances from the coffee bean formed during the rusting process. This, as well as the fluidized bed rust itself, leads to the special aroma of coffee compared to other candying processes. Due to the particularly gentle treatment of the candied coffee beans in the fluidized bed, there is hardly any abrasion of candied sugar

Claims

Patentansprücheclaims
1 Verfahren zum Kandieren von Kaffeebohnen, bei dem die Kaffeebohnen chargenweise in einer Rosteinrichtung im fluidisierten Zustand nach dem Wirbelschicht-Kaffee-Rost- verfahren gerostet werden, wobei die Fluidisierung mittels eines Wasserdampf-Rost- gas-Gemisches realisiert wird, dadurch gekennzeichnet, daß nach einer Anrostzeit von 70 bis 200 Sekunden 50 bis 150 Sekunden lang zwischen 3 und 20 Gramm Kristallzucker oder eine die gleiche Menge Zucker aufwei- sende Zuckerlosung einer Konzentration im Bereich zwischen 2 bis 4 Gramm Zucker je Gramm Wasser und einer Temperatur im Bereich zwischen 20 bis 100 Grad Celsius auf je 100 Gramm fluidisierte Kaffeebohnen fein verteilt aufgebracht wird und daß die Kaffeebohnen unmittelbar danach im fluidisierten Zustand einer Kuhleinrichtung zugeführt werden, in der innerhalb von 110 bis 400 Sekunden ihre Temperatur auf 60 bis 10 Grad Celsius abgesenkt wird1 Process for candying coffee beans, in which the coffee beans are roasted in batches in a rusting device in the fluidized state according to the fluidized bed coffee-rusting method, the fluidization being realized by means of a water vapor-rust-gas mixture, characterized in that after a rusting time of 70 to 200 seconds for 50 to 150 seconds for between 3 and 20 grams of granulated sugar or a sugar solution containing the same amount of sugar with a concentration in the range between 2 to 4 grams of sugar per gram of water and a temperature in the range between 20 to 100 Degrees Celsius is applied to 100 grams of fluidized coffee beans in finely divided form and that the coffee beans are then immediately fed in the fluidized state to a cow facility in which their temperature is reduced to 60 to 10 degrees Celsius within 110 to 400 seconds
2 Verfahren nach Anspruch I, dadurch gekennzeichnet, daß die Kühlung der kandierten Kaffeebohnen stufenweise erfolgt2 The method according to claim I, characterized in that the cooling of the candied coffee beans takes place in stages
3 Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß die Kühlung in zwei Stufen erfolgt, wobei innerhalb der ersten zwischen 30 und 80 Sekunden andauernden Kuhlstufe unter Einsatz einer hohen Fluidisationsluftmen- ge eine schnelle Abkühlung und damit Beendigung des Rost- und Kandierprozesses erfolgt und innerhalb der zweiten zwischen 80 und 320 Sekunden andauernden Kuhl¬ stufe unter Einsatz einer geringen Fluidisationsluftmenge eine abschließende Kühlung der Kaffeebohnen auf 60 bis 10 Grad Celsius erfolgt3 The method according to claim 2, characterized in that the cooling takes place in two stages, with rapid cooling and thus completion of the rusting and candying process taking place within the first cooling stage lasting between 30 and 80 seconds and using a high amount of fluidizing air second lasting 80-320 seconds Kuhl ¬ step using a low Fluidisationsluftmenge a final cooling of the coffee beans to 60 to 10 degrees Celsius is carried out
4 Verfahren nach einem der vorgenannten Ansprüche, dadurch gekennzeichnet, daß eine Homogenisierung der fluidisierten, kandierten Kaffeebohnen wahrend der Kühlung durch mechanische Energiezufuhrung unterstutzt wird 4 Method according to one of the preceding claims, characterized in that a homogenization of the fluidized, candied coffee beans is supported during the cooling by mechanical energy supply
PCT/DE2000/000205 1999-01-25 2000-01-24 Method for candying coffee beans WO2000042860A1 (en)

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DE1999102786 DE19902786C1 (en) 1999-01-25 1999-01-25 Candying coffee beans to impart characteristic taste, involves applying sugar coating to fluidized bed of roasted beans to form even caramelized coating
DE19902786.2 1999-01-25

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