公开(公告)号：US3767418A

公开(公告)日：1973-10-23

申请号：US3767418D

申请日：1971-09-28

Applicant: GEN FOODS CORP

Inventor： STEFANUCCI A ,  PONZONI G ,  PROTOMASTRO M

IPC: A23F5/02 ,  A23F1/02

CPC classification number: A23F5/02

Abstract: An improved process for upgrading green coffee by contacting green coffee with water and subjecting the mixture to elevated temperatures under pressure has been discovered. The key to the present invention is to control the moisture content of the green coffee and the steam pressure contacting the coffee, thus avoiding undue expansion of the coffee bean by introducing coffee and water into a vessel pressurized by steam such that expansion is inhibited during the treatment. Expansion of the beans on discharge from the pressure vessel is also minimized by avoiding a sudden release of pressure when the beans are discharged from the vessel.

Abstract translation: 已经发现了一种通过使绿咖啡与水接触并使混合物在压力下升高的温度来升级生咖啡的改进方法。 本发明的关键在于控制生咖啡的水分含量和与咖啡接触的蒸汽压力，从而通过将咖啡和水引入到由蒸汽加压的容器中来避免咖啡豆的过度膨胀，使得膨胀在 治疗。 当豆从容器中排出时，通过避免压力的突然释放，也可以使压力容器放出的豆的膨胀最小化。

公开(公告)号：US3715215A

公开(公告)日：1973-02-06

申请号：US3715215D

申请日：1970-09-25

Applicant: GEN FOODS CORP

Inventor： BALLING T ,  PROTOMASTRO M ,  STEFANUCCI A ,  LEONARD R ,  PONZONI G

IPC: A23F5/04 ,  A23F5/48 ,  A23F1/02

CPC classification number: A23F5/04 ,  A23F5/486

Abstract: Undesirable aroma components and gases can be removed from coffee beans during roasting by intermittent additions of moisture to the coffee during roasting, in amounts ranging from 3 percent to 40 percent by weight of the beans, thereby driving out the volatiles and unexpectedly improving the flavor. This process of upgrading coffee and changing its flavor characteristics occurs within the same roaster.

Abstract translation: 烘焙过程中，咖啡豆中不希望有的香气成分和气体可以通过在烘烤期间间歇性地向咖啡中添加水分而以咖啡豆的形式从咖啡豆中除去，其量为豆类重量的3％至40％，从而驱除挥发物并意外地改善风味。 这种升级咖啡和改变其风味特征的过程发生在相同的焙烧炉中。