SK280512B6 - Spôsob praženia kávových zŕn - Google Patents

Spôsob praženia kávových zŕn Download PDF

Info

Publication number: SK280512B6
Authority: SK; Slovakia
Prior art keywords: roasting; coffee; steam; beans; roasted
Prior art date: 1994-01-28

Application number

SK945-96A

Other languages

English (en)

Slovak (sk)

Other versions

SK94596A3 (en

Inventor

Yoshiaki Maki

Tsutomu Haruyama

Original Assignee

Ajinomoto General Foods

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1994-01-28

Filing date

1994-01-28

Publication date

2000-03-13

1994-01-28 Application filed by Ajinomoto General Foods filed Critical Ajinomoto General Foods

1997-03-05 Publication of SK94596A3 publication Critical patent/SK94596A3/sk

2000-03-13 Publication of SK280512B6 publication Critical patent/SK280512B6/sk

Links

241000533293 Sesbania emerus Species 0.000 title claims abstract description 60
238000000034 method Methods 0.000 title claims description 31
235000016213 coffee Nutrition 0.000 claims description 73
235000013353 coffee beverage Nutrition 0.000 claims description 73
244000013123 dwarf bean Species 0.000 claims description 2
235000021331 green beans Nutrition 0.000 claims description 2
241000723377 Coffea Species 0.000 description 67
235000010627 Phaseolus vulgaris Nutrition 0.000 description 37
244000046052 Phaseolus vulgaris Species 0.000 description 37
235000013339 cereals Nutrition 0.000 description 28
235000002187 Coffea robusta Nutrition 0.000 description 26
244000016593 Coffea robusta Species 0.000 description 26
235000019647 acidic taste Nutrition 0.000 description 20
238000002474 experimental method Methods 0.000 description 19
240000007154 Coffea arabica Species 0.000 description 16
235000007460 Coffea arabica Nutrition 0.000 description 15
235000010724 Wisteria floribunda Nutrition 0.000 description 9
238000000605 extraction Methods 0.000 description 9
235000019640 taste Nutrition 0.000 description 9
ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 8
KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 8
239000003205 fragrance Substances 0.000 description 8
BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 description 6
HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 4
PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 4
238000004458 analytical method Methods 0.000 description 4
239000007789 gas Substances 0.000 description 4
239000001294 propane Substances 0.000 description 4
238000010025 steaming Methods 0.000 description 4
206010013911 Dysgeusia Diseases 0.000 description 3
240000007049 Juglans regia Species 0.000 description 3
235000009496 Juglans regia Nutrition 0.000 description 3
235000013361 beverage Nutrition 0.000 description 3
238000011156 evaluation Methods 0.000 description 3
239000000796 flavoring agent Substances 0.000 description 3
235000019634 flavors Nutrition 0.000 description 3
239000000203 mixture Substances 0.000 description 3
235000014571 nuts Nutrition 0.000 description 3
239000004460 silage Substances 0.000 description 3
235000020234 walnut Nutrition 0.000 description 3
230000002378 acidificating effect Effects 0.000 description 2
150000001413 amino acids Chemical class 0.000 description 2
238000009835 boiling Methods 0.000 description 2
150000001720 carbohydrates Chemical class 0.000 description 2
235000014633 carbohydrates Nutrition 0.000 description 2
238000006243 chemical reaction Methods 0.000 description 2
239000000567 combustion gas Substances 0.000 description 2
230000007423 decrease Effects 0.000 description 2
239000012153 distilled water Substances 0.000 description 2
235000013305 food Nutrition 0.000 description 2
239000000047 product Substances 0.000 description 2
102000004169 proteins and genes Human genes 0.000 description 2
108090000623 proteins and genes Proteins 0.000 description 2
150000003216 pyrazines Chemical class 0.000 description 2
230000001953 sensory effect Effects 0.000 description 2
238000012360 testing method Methods 0.000 description 2
UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
208000033962 Fontaine progeroid syndrome Diseases 0.000 description 1
238000013494 PH determination Methods 0.000 description 1
239000002253 acid Substances 0.000 description 1
150000007513 acids Chemical class 0.000 description 1
150000001299 aldehydes Chemical class 0.000 description 1
238000013459 approach Methods 0.000 description 1
230000005587 bubbling Effects 0.000 description 1
238000004364 calculation method Methods 0.000 description 1
239000000919 ceramic Substances 0.000 description 1
230000001055 chewing effect Effects 0.000 description 1
239000008373 coffee flavor Substances 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
238000001816 cooling Methods 0.000 description 1
230000002950 deficient Effects 0.000 description 1
238000001514 detection method Methods 0.000 description 1
238000010586 diagram Methods 0.000 description 1
239000010432 diamond Substances 0.000 description 1
238000004821 distillation Methods 0.000 description 1
235000013399 edible fruits Nutrition 0.000 description 1
238000005516 engineering process Methods 0.000 description 1
230000002708 enhancing effect Effects 0.000 description 1
230000002349 favourable effect Effects 0.000 description 1
238000011049 filling Methods 0.000 description 1
239000000706 filtrate Substances 0.000 description 1
239000003546 flue gas Substances 0.000 description 1
238000004817 gas chromatography Methods 0.000 description 1
238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
238000000227 grinding Methods 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
230000007062 hydrolysis Effects 0.000 description 1
238000006460 hydrolysis reaction Methods 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
235000021539 instant coffee Nutrition 0.000 description 1
238000002955 isolation Methods 0.000 description 1
150000002632 lipids Chemical class 0.000 description 1
239000000395 magnesium oxide Substances 0.000 description 1
CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
238000004519 manufacturing process Methods 0.000 description 1
238000001819 mass spectrum Methods 0.000 description 1
239000000155 melt Substances 0.000 description 1
238000002156 mixing Methods 0.000 description 1
230000003647 oxidation Effects 0.000 description 1
238000007254 oxidation reaction Methods 0.000 description 1
230000008447 perception Effects 0.000 description 1
238000011002 quantification Methods 0.000 description 1
230000005855 radiation Effects 0.000 description 1
230000000717 retained effect Effects 0.000 description 1
230000035945 sensitivity Effects 0.000 description 1
238000007873 sieving Methods 0.000 description 1
239000007787 solid Substances 0.000 description 1
238000003756 stirring Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
238000010998 test method Methods 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Tea And Coffee (AREA)
Non-Alcoholic Beverages (AREA)

SK945-96A 1994-01-28 1994-01-28 Spôsob praženia kávových zŕn SK280512B6 (sk)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
PCT/JP1994/000116 WO1995020325A1 (fr)	1994-01-28	1994-01-28	Procede de torrefaction de grains de cafe a la vapeur

Publications (2)

Publication Number	Publication Date
SK94596A3 SK94596A3 (en)	1997-03-05
SK280512B6 true SK280512B6 (sk)	2000-03-13

Family

ID=14098152

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SK945-96A SK280512B6 (sk)	1994-01-28	1994-01-28	Spôsob praženia kávových zŕn

Country Status (16)

Country	Link
US (1)	US5681607A (fr)
EP (1)	EP0732880B1 (fr)
JP (1)	JP2535123B2 (fr)
KR (1)	KR100309855B1 (fr)
AT (1)	ATE160073T1 (fr)
AU (1)	AU5891594A (fr)
CA (1)	CA2180840C (fr)
DE (1)	DE69406805T2 (fr)
DK (1)	DK0732880T3 (fr)
ES (1)	ES2109669T3 (fr)
GR (1)	GR3025963T3 (fr)
HU (1)	HU220454B1 (fr)
LV (1)	LV11662B (fr)
PL (1)	PL173454B1 (fr)
SK (1)	SK280512B6 (fr)
WO (1)	WO1995020325A1 (fr)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6040503A (en)	1997-09-02	2000-03-21	Appropriate Engineering And Manufacturing	Bean-nut popping beans
US6090423A (en) *	1997-12-18	2000-07-18	Wetzel; Clifford C.	Method for roasting legumes
US6607768B1 (en)	1998-11-19	2003-08-19	Praxis Werke, Inc.	Coffee roasting methods
AU1355302A (en) *	2002-01-25	2003-07-31	James Edward Maguire	Low fat potato chips
US7794765B2 (en) *	2002-01-25	2010-09-14	James Edward Maguire	Method and apparatus for cooking low fat french fries
US20030127455A1 (en) *	2002-10-16	2003-07-10	Mr. Glen T. Poss, Gtpgroup	Apparatus and process for roasting coffee beans using a combination of microwave, conduction, convection, and latent steam
NL1022547C2 (nl) *	2003-01-31	2004-08-03	Tno	Werkwijze voor het roosten van een voedingsmiddel en een voedingsmiddel verkrijgbaar met de werkwijze.
JP4551329B2 (ja) *	2003-07-31	2010-09-29	サントリーホールディングス株式会社	コーヒー焙煎豆の処理方法および水蒸気処理コーヒー焙煎豆
JP4568490B2 (ja) *	2003-11-06	2010-10-27	株式会社ポッカコーポレーション	揮発性成分の製造方法、揮発性成分を含む飲食品及びコーヒー飲料又は茶飲料の製造方法
JPWO2006080334A1 (ja) *	2005-01-28	2008-06-19	サントリー株式会社	オリゴ糖高含有コーヒー豆加工方法
TWI469737B (zh) *	2005-01-28	2015-01-21	Suntory Beverage & Food Ltd	Can be processed into high green base of coffee beans method
JP4732777B2 (ja) *	2005-03-25	2011-07-27	サントリーホールディングス株式会社	コーヒー焙煎豆の水蒸気処理方法
JP2007282537A (ja) *	2006-04-14	2007-11-01	Ajinomoto General Foods Inc	アクリルアミドが減少し、かつクロロゲン酸類が増加した焙煎したコーヒー豆の製造方法及びその焙煎したコーヒー豆からなる飲食物
ITMO20060187A1 (it) *	2006-06-15	2007-12-16	Illycaffe Spa	Metodo per la torrefazione del caffe'
EP2729024B1 (fr)	2011-07-07	2015-09-30	Nuroast, Inc.	Contenant, système et procédé pour chauffer des produits alimentaires
KR101407409B1 (ko) *	2014-01-08	2014-06-13	양명옥	작두콩차의 제조방법
KR101680760B1 (ko) *	2014-03-11	2016-11-29	경희대학교 산학협력단	팽화된 커피 원두의 제조 방법
US10045553B2 (en)	2014-12-18	2018-08-14	Mark H. Sterner	Legume/grain based food product with prebiotic/probiotic source
KR101770561B1 (ko) *	2015-08-27	2017-08-24	경희대학교 산학협력단	팽화를 이용한 카카오빈의 가공 방법
DE102015121674A1 (de)	2015-12-11	2017-06-14	Neuhaus Neotec Maschinen- Und Anlagenbau Gmbh	Verfahren und Vorrichtung zum Rösten von Kaffeebohnen
CN110495567A (zh) *	2019-08-29	2019-11-26	江南大学	一种免浸泡杂豆的加工方法
US20240365805A1 (en) *	2021-06-09	2024-11-07	Societe Des Produits Nestle S.A.	Roasted coffee
CA3269040A1 (fr) *	2022-11-03	2024-05-10	Société des Produits Nestlé S.A.	Café torréfié

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US540591A (en) *		1895-06-04		Pilot-coupling
FR805967A (fr) *	1935-08-26	1936-12-04	Virey & Garnier	Procédé de torréfaction des cafés, et similaires
US2712501A (en) *	1954-04-09	1955-07-05	Borden Co	Treatment of coffee
US3106470A (en) *	1962-06-06	1963-10-08	Gen Foods Corp	Pressure roasting of coffee
GB1186606A (en) *	1966-06-27	1970-04-02	Hills Bros Coffee	Improved Continuous process for Roasting Coffee and apparatus therefor
US3640726A (en) *	1970-11-25	1972-02-08	Procter & Gamble	Flavor robusta coffee
US4540591A (en) *	1982-11-08	1985-09-10	General Foods Corporation	Robusta coffee steaming, roasting and blending method
JPH01256347A (ja) *	1988-04-06	1989-10-12	Kikkoman Corp	コーヒー豆の焙煎方法
DE3936020A1 (de) *	1989-10-28	1991-05-02	Jacobs Suchard Ag	Verfahren zur qualitaetsverbesserung von robusta-kaffee

1992
- 1992-07-30 JP JP4203911A patent/JP2535123B2/ja not_active Expired - Lifetime
1994
- 1994-01-28 HU HU9602067A patent/HU220454B1/hu not_active IP Right Cessation
- 1994-01-28 ES ES94905220T patent/ES2109669T3/es not_active Expired - Lifetime
- 1994-01-28 AU AU58915/94A patent/AU5891594A/en not_active Abandoned
- 1994-01-28 KR KR1019960704066A patent/KR100309855B1/ko not_active Expired - Fee Related
- 1994-01-28 DE DE69406805T patent/DE69406805T2/de not_active Expired - Fee Related
- 1994-01-28 DK DK94905220T patent/DK0732880T3/da active
- 1994-01-28 PL PL94315556A patent/PL173454B1/pl not_active IP Right Cessation
- 1994-01-28 AT AT94905220T patent/ATE160073T1/de not_active IP Right Cessation
- 1994-01-28 CA CA002180840A patent/CA2180840C/fr not_active Expired - Fee Related
- 1994-01-28 US US08/682,657 patent/US5681607A/en not_active Expired - Fee Related
- 1994-01-28 SK SK945-96A patent/SK280512B6/sk unknown
- 1994-01-28 EP EP94905220A patent/EP0732880B1/fr not_active Expired - Lifetime
- 1994-01-28 WO PCT/JP1994/000116 patent/WO1995020325A1/fr not_active Ceased
1996
- 1996-08-28 LV LVP-96-345A patent/LV11662B/en unknown
1998
- 1998-01-21 GR GR980400133T patent/GR3025963T3/el unknown

Also Published As

Publication number	Publication date
AU5891594A (en)	1995-08-15
US5681607A (en)	1997-10-28
HU9602067D0 (en)	1996-10-28
PL173454B1 (pl)	1998-03-31
SK94596A3 (en)	1997-03-05
ATE160073T1 (de)	1997-11-15
WO1995020325A1 (fr)	1995-08-03
HU220454B1 (hu)	2002-02-28
GR3025963T3 (en)	1998-04-30
LV11662B (en)	1997-06-20
ES2109669T3 (es)	1998-01-16
DK0732880T3 (da)	1998-07-27
DE69406805T2 (de)	1998-03-19
KR100309855B1 (ko)	2001-12-15
LV11662A (lv)	1997-02-20
JPH0646755A (ja)	1994-02-22
JP2535123B2 (ja)	1996-09-18
HUT74957A (en)	1997-03-28
PL315556A1 (en)	1996-11-12
EP0732880B1 (fr)	1997-11-12
CA2180840C (fr)	2003-05-13
CA2180840A1 (fr)	1995-08-03
EP0732880A1 (fr)	1996-09-25
DE69406805D1 (de)	1997-12-18

Publication	Publication Date	Title
SK280512B6 (sk)	2000-03-13	Spôsob praženia kávových zŕn
DE60024347T2 (de)	2006-06-22	Röstkaffee und Verfahren zum Rösten von Kaffee
DE69625070T2 (de)	2003-09-11	Kaffee im schnellröstverfahren, stärker gebrüht und mit dunklerer farbe, sowie erwünschtem säuregehalt
EP2467026B1 (fr)	2013-10-23	Café santé et procédés pour sa production
Sanchez et al.	2015	How does product preparation affect sensory properties? An example with coffee
Várady et al.	2020	Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages.
Pereira et al.	2023	Impacts of brewing methods on sensory perception and organoleptic compounds of coffee
Putri et al.	2023	Physicochemical properties of Robusta coffee at various roasting levels using different roaster types
Voilley et al.	1981	Influence of some processing conditions on the quality of coffee brew
DE69008937T2 (de)	1994-11-03	Verfahren zum Dunkelrösten von Kaffeebohnen.
Geethalaxmi et al.	2025	Tamarind seeds: Potential valorisation as coffee substitute-roasting and its characterization
CN105124022A (zh)	2015-12-09	一种低农残绿碎茶的制作方法
GHOSH et al.	2015	Changes in physico-chemical properties of coffee due to hot air assisted microwave drying
US4142002A (en)	1979-02-27	Method for producing a brewable roasted coffee and wheat product
Secilmis et al.	2015	Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties
CZ285029B6 (cs)	1999-05-12	Způsob pražení kávových zrn
JP7560023B2 (ja)	2024-10-02	竹炭入り珈琲豆、竹炭入り珈琲粉及び竹炭入り珈琲粉を含むドリップバッグ
Alptekin et al.	2021	Optimization of microwave roasting of Vigna radiata as an innovative caffeine-free and gluten-free coffee substitute.
Lee	2019	A study of coffee physiochemical characteristics of different extraction conditions
McGee et al.	1984	Cooking
de OLIVEIRA et al.	2023	Impacts of brewing methods on sensory perception and organoleptic compounds of coffee.
CA1318173C (fr)	1993-05-25	Procede de traitement des grains de cafe permettant de faire un meilleur cafe
Bhumiratana et al.	2011	Green coffee beans to brewed coffee: Evolution of coffee aroma
KR20250057477A (ko)	2025-04-29	건강 기능성이 향상된 커피 추출물의 제조방법
Angeloni	2019	Physical and mechanical methods of extraction from ground coffee and spent coffee ground