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1. WO2000042860 - METHOD FOR CANDYING COFFEE BEANS

Publication Number WO/2000/042860
Publication Date 27.07.2000
International Application No. PCT/DE2000/000205
International Filing Date 24.01.2000
Chapter 2 Demand Filed 19.08.2000
IPC
A23F 5/04 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
04Methods of roasting coffee
A23F 5/14 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
10Treating roasted coffee; Preparations produced thereby
14using additives, e.g. milk, sugar; Coating, e.g. for preserving
A23G 3/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
A23G 3/20 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
02Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
20Apparatus for coating or filling sweetmeats or confectionery
CPC
A23F 5/046
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
04Methods of roasting coffee
046with agitation or transportation of the beans by gases; Fluidised-bed roasting or fluidised-bed cooling after roasting
A23F 5/145
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
10Treating roasted coffee; Preparations produced thereby
14using additives, e.g. milk, sugar; Coating, e.g. for preserving
145Coating whole beans with a layer
A23G 3/2092
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
02Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
20Apparatus for coating or filling sweetmeats or confectionery
2092Apparatus for coating with atomised liquid, droplet bed, liquid spray
A23G 3/48
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition ; containing organic or inorganic compounds
48containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/54
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
50characterised by shape, structure or physical form, e.g. products with supported structure
54Composite products, e.g. layered, coated, filled
Applicants
  • RÖSTFEIN KAFFEE GMBH [DE/DE]; Hafenstrasse 9 D-39106 Magdeburg, DE (AllExceptUS)
  • WINKELMANN, Manfred [DE/DE]; DE (UsOnly)
  • RÖBERT, Lothar [DE/DE]; DE (UsOnly)
  • ARNDT, Thomas [DE/DE]; DE (UsOnly)
  • RÖSLER, Mathias [DE/DE]; DE (UsOnly)
  • MÖRL, Lothar [DE/DE]; DE (UsOnly)
  • KRÜGER, Gerhard [DE/DE]; DE (UsOnly)
  • HEINRICH, Stefan [DE/DE]; DE (UsOnly)
Inventors
  • WINKELMANN, Manfred; DE
  • RÖBERT, Lothar; DE
  • ARNDT, Thomas; DE
  • RÖSLER, Mathias; DE
  • MÖRL, Lothar; DE
  • KRÜGER, Gerhard; DE
  • HEINRICH, Stefan; DE
Priority Data
199 02 786.225.01.1999DE
Publication Language German (DE)
Filing Language German (DE)
Designated States
Title
(DE) VERFAHREN ZUM KANDIEREN VON KAFFEEBOHNEN
(EN) METHOD FOR CANDYING COFFEE BEANS
(FR) PROCEDE POUR CONFIRE DES GRAINS DE CAFE
Abstract
(DE)
Die Erfindung betrifft ein Verfahren zum Kandieren von Kaffeebohnen. Dabei werden röstheiße Kaffeebohnen mit einer Schicht karamelisierenden Zuckers überzogen. Ziel der Erfindung ist ein Verfahren, das im Vergleich zu bekannten Kandierverfahren kandierte Kaffeebohnen mit einem deutlich verbesserten Aroma sowie einer gleichmäßigen und glatten Oberfläche liefert. Erfindungsgemäß wird dieses Ziel mittels eines Verfahrens erreicht, bei dem die Kaffeebohnen durch ein Wasserdampf-Röstgas-Gemisch mit einer Temperatur zwischen 200 und 270 Grad Celsius fluidisiert und nach dem Wirbelschicht-Kaffee-Röstverfahren geröstet werden, wobei nach einer Anröstzeit zwischen 70 und 200 Sekunden Kristallzucker oder eine Zuckerlösung mit einer Konzentration von 2 bis 4 Gramm Zucker je Gramm Wasser auf die fluidisierten Kaffeebohnen fein verteilt aufgebracht wird, so daß dieser trocknet, karamelisiert und einen gleichmäßigen Überzug über jede Kaffeebohne bildet. Unmittelbar danach werden die Kaffeebohnen im fluidisierten Zustand einer Kühleinrichtung zugeführt und unter Zuführung von Umgebungsluft in 110 bis 400 Sekunden auf 60 bis 10 Grad Celsius abgekühlt. Die Abkühlung erfolgt vorzugsweise in zwei Stufen, wobei in der ersten Stufe in 30 bis 80 Sekunden die kandierten, klebrigen Kaffeebohnen mit viel Fluidisationsluft schnell soweit abgekühlt werden, daß sie nicht mehr kleben und in der zweiten 80 bis 320 Sekunden dauernden Kühlstufe eine abschließende schonende Abkühlung auf 60 bis 10 Grad Celsius mit wenig Fluidisationsluft erfolgt.
(EN)
The invention relates to a method for candying coffee beans. According to the invention, roast-hot coffee beans are coated with a layer of caramalizing sugar. The aim of the invention is to create a method which, compared with prior art candying methods, can be used to produce candied coffee beans with a significantly improved aroma and with a uniform and smooth surface. To this end, the invention provides a method with which the coffee beans are fluidized using a water vapor-roasting gas mixture with a temperature ranging from 200 to 270 degrees Celsius, and are roasted according to the fluid bed coffee roasting method. Crystal sugar or a sugar solution having a concentration of 2 to 4 grams of sugar per gram of water is applied in a finely distributed manner onto the fluidized coffee beans after a roasting time lasting from 70 to 200 seconds so that the crystal sugar or sugar solution dries, caramelizes and forms a uniform coating over each coffee bean. Immediately thereafter, the coffee beans, in a fluidized state, are fed to a cooling device and are cooled for a duration of 110 to 400 seconds to a temperature ranging from 60 to 10 degrees Celsius while supplying ambient air thereto. The cooling is preferably carried out in two steps, whereby, in the first step, the candied, sticky coffee beans are rapidly cooled for 30 to 80 seconds using a large quantity of fluidization air until they are no longer sticky and, in the second cooling step lasting from 80 to 320 seconds, the coffee beans are subjected to a gentle cooling to a temperature ranging from 60 to 10 degrees Celsius while using a small amount of fluidization air.
(FR)
L'invention concerne un procédé pour confire des grains de café. Selon ledit procédé, les grains de café torréfiés encore chauds sont recouverts d'une couche de sucre qui se caramélise. L'objectif de l'invention est d'offrir un procédé qui, si l'on compare avec des procédés de confiserie connus, permette d'obtenir des grains de café confis dont l'arôme est nettement amélioré et dont la surface est régulière et lisse. Selon l'invention, cet objectif est atteint grâce à un procédé selon lequel les grains de café sont fluidisés à travers un mélange vapeur d'eau-gaz de torréfaction, à une température comprise entre 200 et 270 °C, puis torréfiés selon le procédé de torréfaction de café en lit fluidisé. Après un temps de torréfaction compris entre 70 et 200 secondes, du sucre cristallisé ou bien une solution de sucre présentant une concentration de 2 à 4 grammes de sucre pour un gramme d'eau est finement réparti(e) sur les grains de café fluidisé, de telle sorte que le sucre sèche, se caramélise et forme un enrobage régulier sur chaque grain de café. Immédiatement après cette opération, les grains de café sont conduits, à l'état fluidisé, à un dispositif de refroidissement et refroidis par amenée d'air ambiant, en 110 à 400 secondes, jusqu'à une température de 60 à 10 °C. Le refroidissement se fait de préférence en deux étapes. Dans la première étape, en 30 à 80 secondes, les grains de café confits collants sont refroidis rapidement avec une grande quantité d'air de fluidisation, de sorte qu'ils ne collent plus. Dans la seconde étape, qui dure 80 à 320 secondes, s'effectue le refroidissement final des grains de café jusqu'à une température de 60 à 10 °C, de façon délicate, avec une faible quantité d'air de fluidisation.
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