Method for producing roast coffee beans

Patent metadata

Field	Value
Publication number	US-11096401-B2
Application number	US-201816652762-A
Country	US
Kind code	B2
Filing date	Sep 24, 2018
Priority date	Oct 4, 2017
Publication date	Aug 24, 2021
Grant date	Aug 24, 2021

Abstract

The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

First claim

The invention claimed is:

1. A method for producing roast coffee beans, the method comprising:
a) extracting roast coffee beans with an aqueous liquid;
b) separating the extracted roast coffee beans of step a) from the extract;
c) mixing the separated extracted coffee beans of step b) with an aqueous liquid comprising glycosidase;
d) separating the aqueous liquid and the extracted coffee beans from the mixture of step c), after the glycosidase has been allowed to react;
e) infusing green coffee beans with the aqueous liquid obtained in step d); and
f) roasting the infused green coffee beans obtained in step e).

2. The method according to claim 1 , wherein the coffee beans being extracted in step a) are ground coffee beans.

3. The method according to claim 1 , wherein infusion of green coffee beans in step e) is performed by soaking green coffee beans in the aqueous liquid obtained in step d).

4. The method according to claim 1 , wherein infusion of green coffee beans in step e) is performed by spraying the aqueous liquid obtained in step d) unto green coffee beans.

5. The method according to claim 1 further comprising drying the infused green coffee beans after step e) and before step f).

6. The method according to claim 1 , wherein extraction in step a) is performed at a temperature of at least 150° C.

7. The method according to claim 1 , wherein the glycosidase is allowed to react with the extracted coffee beans until at least 2% by dry weight of the extracted coffee beans has been solubilised.

8. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising beta-mannanase in step c).

9. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising cellulase in step c).

10. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising beta-glucosidase in step c).

11. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising beta-mannanase and cellulase in step c).

12. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising beta-mannanase, cellulase and beta-glucosidase in step c).

13. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising beta-mannosidase in step c).

14. The method according to claim 1 , wherein the separated extracted coffee beans of step b) are mixed with an aqueous liquid comprising endo-1,3(4)-beta-glucanase in step c).

15. The method according to claim 1 , wherein the aqueous liquid obtained in step d) is concentrated before step e).

Assignees

• Nestle Sa

Inventors

• Moccand Cyril
• Palzer Stefan
• Bel-Rhlid Rachid
• Reh Christoph Thomas
• Sauvageat Jean-Luc
• Sybesma Wilbert

Classifications

• A23F5/02 Primary

  Treating green coffee; Preparations produced thereby (roasting A23F5/04; removing unwanted substances A23F5/16; reducing or removing alkaloid content A23F5/20; extraction A23F5/24) · CPC title

• A23F5/04

  Methods of roasting coffee (machines therefor A23N12/00) · CPC title

• A23F5/48

  Isolation {or recuperation} of coffee flavour or coffee oil · CPC title

• A23F5/465

  Flavouring with flavours other than natural coffee flavour or coffee oil · CPC title

• A23F5/246

  Addition of, or treatment with, enzymes or microorganisms (A23F5/163 and A23F5/204 take precedence) · CPC title