Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1996-07-26
1997-10-28
Knode, Marian C.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426594, 426511, 426468, 426466, A23P 100, C12C 716, A23B 403, C12H 108
Patent
active
056816073
DESCRIPTION:
BRIEF SUMMARY
CONTINUING DATA
This application is a 371 of PCT/JP94/0016 filed Jan. 28, 1994.
INDUSTRIAL FIELD OF USE
This invention relates to an improved process for roasting coffee beans and the roasted coffee products.
BACKGROUND OF THE INVENTION
In the process for producing of roast and ground coffee or soluble coffee, roasting of coffee beans is one of the important steps that determine the quality of the coffee.
Currently, devices which use hot air, combustion gas, far infrared rays, or microwave are under consideration for the roasting of coffee beans.
It is said that the flavor and taste of coffee are produced by a Maillard reaction, a reaction among saccharides, proteins containing terminal amino groups, amino acids, etc. contained in the coffee beans, and the properties of the coffee vary according to the contents and composition of the saccharides, proteins and/or amino acids contained.
It has been proposed to roast coffee beans under pressure with the use of superheated steam, thereby prompting hydrolysis in the coffee beans and upgrading the flavor and taste of the coffee so that the quality of roasted beans can be improved (see Japanese Laid Open Patent Publication No. 258347/1989). Roasting with superheated steam, however, tends to make the coffee much more sour, although it can lead to improved quality; for instance, it decreases the undesirable flavor of low grade beans (e.g. Coffee Robustas) and enhances the preferable flavor of high grade beans (e.g. Coffee Arabicas).
Coffee which has too strong sourness is generally not preferred by consumers. Of importance is therefore the development of a process which suppresses the increase in coffee sourness while enhancing its preferable flavor.
The process described in Japanese Laid Open Patent Publication No. 256347/1989 did not solve the above-mentioned problems. This process, therefore, was not able to make full use of the merit of roasting with steam.
U.S. Pat. No. 3,640,726 discloses a process for producing improved flavor Robusta coffee for use in a roast and ground coffee blend by separately steam roasting, and then postroasting Robusta coffee beans under particular conditions.
U.S. Pat. No. 4,540,591 discloses a method of steaming, roasting and blending Robusta coffee beans. The green Robusta beans are first contacted with steam under pressure in a vessel. The vessel is continuously vented at a pressure of between 1 psig and 5 psig. Next, the steamed Robusta beans may be either dried and subsequently roasted or roasted directly. Roasting in a bubbling bed or with steam under pressure is preferred so that heavy, roasted burnt notes are developed. The roasted Robusta coffee may then be blended with at least one type of roasted Arabica coffee.
EP-A-0 425 824 discloses a process for improving the quality of Robusta coffee by subjecting raw Robusta coffee beans which have been treated in such a way that the water content of said beans is between approximately 30% and 45%, for about 60 minutes to 120 minutes at a temperature of about 135.degree. C. to 140.degree. C. and at a pressure of about 3 bar to 4 bar to a steam treatment. After said steam treatment the coffee beans are treated and roasted in conventional manner.
U.S. Pat. No. 3,106,470 discloses a process for roasting whole green coffee beans comprising preheating of the beans at substantially atmospheric pressure, steam roasting the beans under pressure conditions, and postheating the beans at substantially atmospheric pressure.
MEASURE FOR SOLVING THE PROBLEMS
The inventors of this invention found out a process which comprises performing short-term pressure roasting of coffee with steam (preroasting), followed by roasting the coffee at atmospheric pressure or a slightly higher pressure to decrease the acids generated during said pressure roasting. This finding led them to accomplish the present invention.
This invention relates to an improved process for roasting green coffee beans which comprises:
a) roasting green coffee beans with steam for a period of time from 50 to 300 seconds, pref
Haruyama Tsutomu
Maki Yoshiaki
Ajinomoto General Foods Inc.
Knode Marian C.
Marcoux Thomas A.
Salimi Ali R.
Savoie Thomas R.
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