Roasted mixture and method for producing a beverage using same

Patent metadata

Field	Value
Publication number	US-9380799-B2
Application number	US-201214004368-A
Country	US
Kind code	B2
Filing date	Mar 9, 2012
Priority date	Mar 11, 2011
Publication date	Jul 5, 2016
Grant date	Jul 5, 2016

Abstract

The present invention pertains to a coffee extract rich in variety and in which the features of coffee are enhanced. A roasted product prepared by following a step for mixing and roasting coffee beans with at least one material selected from among oolong tea, pu'erh tea, red tea, roses, jasmine, hops, hibiscus, lemon grass, the berries of Japanese pepper, rosemary, vanilla, sugar beets, Kombu, Azuki beans, kidney beans, peas, soy beans, almonds, cashew nuts, chestnuts, pumpkin seeds, sweet chestnuts, walnuts, sesame, sunflower seeds, hazel nuts, pecan nuts, macadamia nuts, pine nuts, peanuts, rice, barley, malt, buckwheat grains, Job's tears, mandarin orange peels, orange peels, Kabosu peels, grapefruit peels, Sudachi peels, Yuzu peels, lime peels, lemon peels, blueberries, prunes, cherries, Japanese persimmons, pineapple, bananas, grapes, mangoes, peaches, apples, black peppers, chili peppers, sugar cane, ginger, garlic, onions, carrots, burdock roots, pumpkins, sweet potatoes, potatoes, and corn.

First claim

The invention claimed is:

1. A roasted mixture consisting of roasted coffee beans and at least one roasted another material, said another material being selected from the group consisting of roses, jasmine, hops, hibiscuses, lemongrass, berries of sansho (Japanese pepper), rosemary, vanilla, pepper, red pepper, ginger, and garlic,
wherein the roasted mixture is made through a process of roasting a mixture of coffee beans and the at least one another material, said another material having a water content 20 mass percent or less before being roasted.

2. The roasted mixture of claim 1 , wherein an amount of the material is less than 5 mass percent.

3. The roasted mixture of claim 1 , wherein the another material is mixed with the coffee beans while the coffee beans are being roasted.

4. The roasted mixture of claim 3 , wherein after the material is mixed, the roasting is performed by heating in order to keep a temperature of the mixture in a range of 180 to 250° C.

5. The roasted mixture of claim 3 , wherein roasting duration after the material is mixed is from 0.5 to 10 minutes inclusive.

6. An extract obtained by extracting from the roasted mixture of claim 1 .

7. The roasted mixture of claim 4 , wherein roasting duration after the material is mixed is from 1.5to 6 minutes inclusive.

8. The roasted mixture of claim 3 , wherein after the material is mixed, the roasting is performed by heating in order to keep a temperature of the mixture in a range of 175 to 220° C. without raising or decreasing the temperature 1.5 to 6 minutes.

9. The roasted mixture of claim 1 , wherein the another material having a water content of 14% by mass or less, before being roasted.

10. The roasted mixture of claim 3 , wherein the another material is mixed with the coffee beans while coffee beans are being roasted, after the coffee beans are roasted for 5-16 minutes inclusive at a temperature of 160-250° C.

11. A method for producing a beverage comprising adding the extract of claim 6 to the beverage.

Assignees

• FURUSHO Tomonobu
• Hiramoto Tadahiro
• Takasago Perfumery Co Ltd

Inventors

• FURUSHO Tomonobu
• Hiramoto Tadahiro

Classifications

• A23F5/04

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

• A23F5/44

  Coffee substitutes · CPC title

• A23F5/02

  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

• A23F5/14 Primary

  using additives, e.g. milk or sugar; Coating (flavouring A23F5/46) · CPC title

• A23F5/465

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