Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1990-06-29
1991-01-15
Golian, Joseph
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426594, 426388, 426533, 426456, A23F 504
Patent
active
049852710
ABSTRACT:
The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours. Then the treated beans are roasted to a Hunter L-color between about 16 and about 24, under roasting conditions sufficient to lower the Hunter L-color of the beans by at least about 10 L-color units during the final roasting step. The invention is also a roast and ground coffee composition comprising volatile and nonvolatile coffee compounds, said volatile compounds including ketones, diketones, aldehydes, methyl esters, furans, phenolics, and substituted pyrazines, wherein the volatile compounds are present in the coffee composition so that f(d) is greater than 145, where f(d)= ##EQU1## and wherein the composition has a Hunter L-color of not more than 24.
REFERENCES:
patent: 2278473 (1942-04-01), Musher
patent: 3640726 (1972-02-01), Bolt
patent: 4857351 (1989-08-01), Neilson et al.
Foot, Coffee the Beverage, 1925, The Spice Mill Publishing Co.: New York, pp. 69-73.
Kirkpatrick Steven J.
McCarthy James P.
Neilson Diane H. R.
Whaley Edward L.
Work Sara L. R.
Golian Joseph
Hemingway Ronald L.
Sutter Gary M.
The Procter & Gamble & Company
Witte Richard C.
LandOfFree
Process for treating coffee beans to make a better-tasting coffe does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for treating coffee beans to make a better-tasting coffe, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for treating coffee beans to make a better-tasting coffe will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-54474