WO2000042860A1 - Procede pour confire des grains de cafe - Google Patents

Procede pour confire des grains de cafe 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
Authority
WO
WIPO (PCT)
Prior art keywords
coffee beans
seconds
sugar
coffee
cooling
Prior art date
Application number
PCT/DE2000/000205
Other languages
German (de)
English (en)
Inventor
Manfred Winkelmann
Lothar RÖBERT
Thomas Arndt
Mathias RÖSLER
Lothar Mörl
Gerhard Krüger
Stefan Heinrich
Original Assignee
Röstfein Kaffee Gmbh
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 Röstfein Kaffee Gmbh filed Critical Röstfein Kaffee Gmbh
Publication of WO2000042860A1 publication Critical patent/WO2000042860A1/fr

Links

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

L'invention concerne un procédé pour confire des grains de café. Selon ledit procédé, les grains de café torréfiés encore chauds sont recouverts d'une couche de sucre qui se caramélise. L'objectif de l'invention est d'offrir un procédé qui, si l'on compare avec des procédés de confiserie connus, permette d'obtenir des grains de café confis dont l'arôme est nettement amélioré et dont la surface est régulière et lisse. Selon l'invention, cet objectif est atteint grâce à un procédé selon lequel les grains de café sont fluidisés à travers un mélange vapeur d'eau-gaz de torréfaction, à une température comprise entre 200 et 270 °C, puis torréfiés selon le procédé de torréfaction de café en lit fluidisé. Après un temps de torréfaction compris entre 70 et 200 secondes, du sucre cristallisé ou bien une solution de sucre présentant une concentration de 2 à 4 grammes de sucre pour un gramme d'eau est finement réparti(e) sur les grains de café fluidisé, de telle sorte que le sucre sèche, se caramélise et forme un enrobage régulier sur chaque grain de café. Immédiatement après cette opération, les grains de café sont conduits, à l'état fluidisé, à un dispositif de refroidissement et refroidis par amenée d'air ambiant, en 110 à 400 secondes, jusqu'à une température de 60 à 10 °C. Le refroidissement se fait de préférence en deux étapes. Dans la première étape, en 30 à 80 secondes, les grains de café confits collants sont refroidis rapidement avec une grande quantité d'air de fluidisation, de sorte qu'ils ne collent plus. Dans la seconde étape, qui dure 80 à 320 secondes, s'effectue le refroidissement final des grains de café jusqu'à une température de 60 à 10 °C, de façon délicate, avec une faible quantité d'air de fluidisation.
PCT/DE2000/000205 1999-01-25 2000-01-24 Procede pour confire des grains de cafe WO2000042860A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE1999102786 DE19902786C1 (de) 1999-01-25 1999-01-25 Verfahren zum Kandieren von Kaffeebohnen
DE19902786.2 1999-01-25

Publications (1)

Publication Number Publication Date
WO2000042860A1 true WO2000042860A1 (fr) 2000-07-27

Family

ID=7895275

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2000/000205 WO2000042860A1 (fr) 1999-01-25 2000-01-24 Procede pour confire des grains de cafe

Country Status (2)

Country Link
DE (1) DE19902786C1 (fr)
WO (1) WO2000042860A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6918882B2 (en) 2001-10-05 2005-07-19 Scimed Life Systems, Inc. Guidewire with stiffness blending connection

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007082857A2 (fr) * 2006-01-16 2007-07-26 BSH Bosch und Siemens Hausgeräte GmbH Torrefacteur a cafe domestique

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1432831A (fr) * 1964-03-13 1966-03-25 Metallgesellschaft Ag Procédé destiné à assurer la conservation de l'arôme du café torréfié
FR88432E (fr) * 1964-06-26 1967-02-03 Metallgesellschaft Ag Procédé destiné à assurer la conservation de l'arôme du café torréfié
US3345181A (en) * 1966-01-24 1967-10-03 Hupp Corp Method for roasting coffee beans and similar particulate solids
US4169164A (en) * 1977-12-23 1979-09-25 Hills Bros. Coffee, Inc. Low density coffee roasting process

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1186606A (en) * 1966-06-27 1970-04-02 Hills Bros Coffee Improved Continuous process for Roasting Coffee and apparatus therefor
DE3809365A1 (de) * 1988-03-19 1989-10-12 Jacobs Suchard Ag Verfahren zur herstellung von roestkaffee mit verbesserten organoleptischen eigenschaften

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1432831A (fr) * 1964-03-13 1966-03-25 Metallgesellschaft Ag Procédé destiné à assurer la conservation de l'arôme du café torréfié
FR88432E (fr) * 1964-06-26 1967-02-03 Metallgesellschaft Ag Procédé destiné à assurer la conservation de l'arôme du café torréfié
US3345181A (en) * 1966-01-24 1967-10-03 Hupp Corp Method for roasting coffee beans and similar particulate solids
US4169164A (en) * 1977-12-23 1979-09-25 Hills Bros. Coffee, Inc. Low density coffee roasting process

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6918882B2 (en) 2001-10-05 2005-07-19 Scimed Life Systems, Inc. Guidewire with stiffness blending connection
US7074197B2 (en) 2001-10-05 2006-07-11 Scimed Life Systems, Inc. Composite guidewire

Also Published As

Publication number Publication date
DE19902786C1 (de) 2000-07-20

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