Roasting of ground seeds for alimentary use

Details Roasting of ground seeds for alimentary use Roasting of ground seeds for alimentary use

2006-08-08

2006-08-08

Becker, Drew (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S596000, C426S598000, C426S640000, C426S473000, C426S518000, C426S520000, C426S524000

Reexamination Certificate

active

07087258

ABSTRACT:
A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% and subjected to roasting. Preferably, the roasting is carried out continuously, at a lower temperature and for a shorter time than conventional processes, to a stream of said powder that is arranged in a thin and turbulent dynamic layer run along a wall in heat exchange relationship therewith, with the wall being maintained at a set temperature of at least 180° C.

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