Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1996-03-07
1998-06-30
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426461, 426473, 426511, A23F 500
Patent
active
057730652
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a process for roasting coffee which allows the rapid production of roasted coffee and which also allows the easy production of the roasted product in the form of ground coffee.
The roasting of coffee is an essential stage in the processing of coffee.
It is a heat treatment of green coffee which produces fundamental physical and chemical modifications in the structure and the composition of the coffee, causing browning of the latter as well as the appearance and the development of the organoleptic characteristics of the so-called "roasted" coffee.
This roasting is also applied for other products such as cocoa and chicory.
The current roasting processes consist in the dry heating of green coffee until it has the desired roasting characteristics. One of the problems posed by this type of process is that the heating, while it makes it possible to develop the organoleptic qualities of the coffee, can also cause in some cases, taking into account the duration of the process, the loss of certain flavors.
In addition, a large proportion of the coffee currently marketed is in the form of ground coffee, the grinding of the coffee being performed in a separate operation, after the roasting.
The process according to the invention has the advantage of allowing a rapid roasting of the coffee and the production of a ground coffee practically in a single stage.
More particularly, the present invention relates to a process for roasting coffee, cocoa or chicory, characterized in that the green beans which have undergone any operations prior to the roasting (fermentation, and the like) or parts of the plant are subjected to the action of steam at a pressure greater than or equal to 5 bar, preferably at a pressure of between 9 and 30 bar, and this for a time sufficient to ensure a satisfactory roasting, the duration of the roasting obviously depending on the pressure and being in general less than or equal to 2 minutes, and preferably less than or equal to 1 minute.
According to the present invention, the process is preferably carried out in a sealed container, in which: determined time, atmospheric pressure, and this through an appropriate orifice such as a grid, expansion is performed by returning to the lower pressure through a grid, a ground coffee is obtained.
In fact, during the expansion, the roasted coffee is expelled under pressure through the grid and is therefore instantly ground, provided that the grid used is calibrated according to the grind which it is desired to obtain.
The steam used may be wet steam, but dry steam can also be used.
The example below will make it possible to demonstrate other characteristics and advantages of the present invention.
EXAMPLE 1
A closed pressure-resistant container is used which is provided with a loading orifice closed by a lid by means of which the green coffee can be introduced, the container being, in addition, provided with a steam inlet and, in the bottom part, with a valve for placing the container under atmospheric pressure, the conduit controlled by this valve having a grid.
A quantity of about 3 kg of green coffee is introduced, followed by steam at a pressure of 30 bar. The green coffee is left in the presence of the steam for period of 45 seconds and the pressure is suddenly released by opening the lower valve.
Under the action of the sudden decompression, the roasted coffee is expelled through the grid and a coffee is obtained which has the characteristics of a ground roasted coffee.
Of course, if the grid is removed, an unground roasted coffee is obtained.
A sample of green coffee roasted in a traditional manner makes it possible to observe a similarity in the flavor profiles and in particular to observe that the drinks obtained have quite similar organoleptic characteristics.
The advantages of this technology are that the duration of the roasting is very short and that the flavors generated during the roasting can be easily recovered.
The heating being of a very limited duration, there is no undesirable by-product such as benzop
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patent: 3088825 (1963-05-01), Topaalian et al.
patent: 3801716 (1974-04-01), Mahlmann et al.
patent: 4540591 (1985-09-01), Dar et al.
patent: 5019413 (1991-05-01), Becker et al.
patent: 5160757 (1992-11-01), Kirkpatrick et al.
Patent Abstracts of Japan, vol. 15, No. 324 (C-0859) Aug. 19, 1991.
Ricard Pernod
Yeung George
LandOfFree
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