Food or edible material: processes – compositions – and products – Fermentation processes – Of isolated seed – bean or nut – or material derived therefrom
Patent
1988-04-11
1990-02-27
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of isolated seed, bean or nut, or material derived therefrom
426 63, 426595, 426 61, A23F 504, A23F 510, A23F 514
Patent
active
049044842
ABSTRACT:
A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-digesting, cell-storage-component-digesting or phenol oxidase enzymes under a pressure of at least about 250 psi. The treated beans are then dried, roasted to their final roast color and ground in a conventional manner to provide roast and ground coffee products having "Toddy"-like aroma and flavor. Sugars and foodgrade bases can also be included in the enzyme-containing solution to enhance the level of desirable coffee aroma and flavor components.
REFERENCES:
patent: 2278473 (1941-01-01), Musher
patent: 3106470 (1963-10-01), Spotholz
patent: 3399998 (1968-12-01), Morrison
patent: 3589911 (1971-06-01), Friedman
patent: 3644122 (1972-02-01), Yeransian
patent: 3705810 (1972-12-01), Lendvay
patent: 3845220 (1974-10-01), Suzuki
patent: 3983002 (1976-09-01), Ohya et al.
Asquith Thomas N.
Small Leonard E.
Cekala Chester
Cintins Marianne
Guttag Eric W.
The Procter & Gamble & Company
Witte Richard C.
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