Process for treating roasted coffee

Details Process for treating roasted coffee Process for treating roasted coffee

1986-11-26

1988-05-31

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

Preparing solid product in final form by heating

426486, 426595, 99468, A23F 510, A23F 502, A01J 1100

Patent

active

047480300

ABSTRACT:
Roasted coffee beans are delivered to an airtight container. The container is purged with CO.sub.2 or N.sub.2 until the O.sub.2 concentration is between 0.2 and 2%. The container is then sealed and the coffee beans are aged under an atmosphere consisting of CO.sub.2 or N.sub.2 with small amounts of O.sub.2. During the aging process, which involves a liberation by the coffee beans of a gas rich in CO.sub.2, the pressure in the container is maintained between 0.4 and 1.8 atmospheres. Aging may take place at temperatures between 20.degree. and 25.degree. C. and, under such circumstances, the O.sub.2 concentration in the container is maintained within the range of 0.2 to 1% throughout the aging period. The aging period at these temperatures is between 15 days and 31 days. Alternatively, aging may take place at temperatures between 30.degree. and 50.degree. C. The O.sub.2 concentration in the container is then maintained within the range of 0.2 to 2% throughout the aging period which is now only 4 to 10 days.

REFERENCES:
patent: 3333963 (1967-08-01), Moon et al.
patent: 3506446 (1970-04-01), Champion

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