| Patent Number: |
6,207,211
|
| Title: |
Roasted Coffee And Coffee Roasting Method |
| Family: |
Patent family and legal status for
6,207,211
|
| INPADOC Status: |
Active
|
| Inventor(s): |
Wasserman, Gerald S. (Hoboken, NJ), Rerngsamai, Niphon (Old Bridge, NJ), Hayes, Dennis F. (Brewster, NY), Mofford, Edmund Frank (Jacksonville, FL), Dabdoub, Chantal (White Plains, NY) |
| Assignee: |
Kraft Foods Holdings, Inc.
|
| Application Number: |
09/274,716 |
| Abstract: |
A two stage coffee roasting process includes a first stage, green coffee
beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a
second stage, the beans are further roasted for 1/2-31/2 minutes to a
roast color of 4-19 Lu. The roasted beans have a reduced density in the
range of 0.27-0.38, and a roast color of 4-19 Lu. Analysis of sulfur
compounds in the coffee aroma reveals a high level of methylmercaptan, a
key compound for the pleasant aroma of freshly roasted and ground coffee.
Coffee beans roasted in accordance with the present invention have a
generally high titratable acidity at a given density and roast color. |
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| Patent Number: |
6,106,877
|
| Title: |
Method Of Terminating Roasting Of Bulk Materials In Real Time On Basis Of Objectively Determined Color Of Materials |
| Family: |
Patent family and legal status for
6,106,877
|
| INPADOC Status: |
Active
|
| Inventor(s): |
Allington, Roger A. (Santa Rosa, CA), Torbet, Philip A. (San Rafael, CA), Granger, Edward M. (Rochester, NY) |
| Assignee: |
Group 32 Development And Engineering, Inc.
|
| Application Number: |
09/302,049 |
| Abstract: |
Bulk material formed by a multiplicity of individual moving particles is
heat-treated by directing a light beam into an observation volume of the
material and generating light reflections off at least one particle in the
observation volume. A characteristic of the light reflections which is
indicative of a desired extent to which the material is to be heat-treated
is identified and the material is subjected to a heated environment and
thereby heat-treated. The light reflections are monitored for the
characteristic, and subjecting the material to the heated environment is
ended in response to detecting the characteristic of the light
reflections. |
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| Patent Number: |
5,939,121
|
| Title: |
Process Of Making A Fast Roasted Coffee Providing Increased Brew Strength And Darker Cup Color With Desirable Brew Acidity |
| Family: |
Patent family and legal status for
5,939,121
|
| INPADOC Status: |
Active
|
| Inventor(s): |
Gutwein, Roger William (Cincinnati, OH), Kirkpatrick, Steven Jacob (Cincinnati, OH) |
| Assignee: |
Folgers Coffee Company, The Knudsen, Jeannette L. Ekonomon, Adam, Esq.
|
| Application Number: |
08/932,971 |
| Abstract: |
Roast and ground or flaked coffee products which provide more brew strength
and cup color at lower levels of brews solids. These coffee products
include darker fasted roasted coffee that is predominantly high
acidity-type coffee that provide, when brewed appropriate conditions, a
consumable coffee beverage having:
(1) a brew solids level of from about 0.4 to about 0.6%;
(2) a Titratable Acidity of at least about 1.52;
(3) a brew absorbance of at least about 1.25, provided that when the
Titratable Acidity is in the range of from about 1.52 to about 2.0, the
brew absorbance is equal to or greater than the value defined by the
equation:
where TA is the Titratable Acidity. |
|
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| Patent Number: |
5,721,005
|
| Title: |
Fast Roasted Coffee Providing Increased Brew Strength And Darker Cup Color With Desirable Brew Acidity |
| Family: |
Patent family and legal status for
5,721,005
|
| INPADOC Status: |
Active
|
| Inventor(s): |
Gutwein, Roger William (Cincinnati, OH), Kirkpatrick, Steven Jacob (Cincinnati, OH) |
| Assignee: |
Folgers Coffee Company, The Knudsen, Jeannette L. Ekonomon, Adam, Esq.
|
| Application Number: |
08/515,554 |
| Abstract: |
Roast and ground or flaked coffee products which provide more brew strength
and cup color at lower levels of brews solids. These coffee products
contain darker fasted roasted coffee that is predominantly high
acidity-type coffee that provide, when brewed appropriate conditions, a
consumable coffee beverage having:
(1) a brew solids level of from about 0.4 to about 0.6%;
(2) a Titratable Acidity of at least about 1.52;
(3) a brew absorbance of at least about 1.25, provided that when the
Titratable Acidity is in the range of from about 1.52 to about 2.0, the
brew absorbance is equal to or greater than the value defined by the
equation:
where TA is the Titratable Acidity. |
|
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| Patent Number: |
5,322,703
|
| Title: |
High-yield Roasted Coffee With Balanced Flavor |
| Family: |
Patent family and legal status for
5,322,703
|
| INPADOC Status: |
Active
|
| Inventor(s): |
Jensen, Mary R. (Cincinnati, OH), Kirkpatrick, Steven J. (Cincinnati, OH), Leppla, Jeffrey K. (Cincinnati, OH) |
| Assignee: |
Folgers Coffee Company, The Knudsen, Jeannette L. Ekonomon, Adam, Esq.
|
| Application Number: |
08/162,818 |
| Abstract: |
Green coffee beans are dried prior to roasting to a moisture content of
from 0.5 to 7%. The drying is conducted at from 70.degree. to 325.degree.
F. (21.degree. to 163.degree. C.) for from 1 minute to 24 hours. The dried
green beans are fast roasted to a Hunter L-color of from 10-16. The dried
roasted beans are blended with non-dried coffee beans roasted to a Hunter
L-color of from 17-24 and having a moisture content before roasting of
greater than about 7%. The blend contains from 1-50% of the dried dark
roasted beans and from 50-99% of the non-dried roasted beans. The blend
has a surprisingly high yield. |
|
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| Patent Number: |
5,292,005
|
| Title: |
Apparatus For Roasting Coffee Beans Or The Like |
| Family: |
Patent family and legal status for
5,292,005
|
| INPADOC Status: |
Expired
-EXPIRED DUE TO FAILURE TO PAY MAINTENANCE FEE Effective DATE 20020308
|
| Inventor(s): |
Wireman, Jack (Fallbrook, CA), Wireman, Daniel R. (Fallbrook, CA) |
| Assignee: |
Buffalo Technologies Corporation
|
| Application Number: |
08/015,128 |
| Abstract: |
An apparatus for roasting coffee beans or the like includes a controlled
spinning bed or fluid bed roaster in combination with a cyclone separator
for removing chaff from the heating medium. The cyclone separator is
disposed above and in coaxial and abutting relationship with the roaster.
The separator has a generally cylindrical shape with a plate having a
plurality of louvers in the base thereof. The louvers impart rotational
movement as the heating medium passes therethrough so that the chaff can
be removed therefrom. In a preferred embodiment of the invention, a second
centrifugal separator which is relatively small with respect to the first
separator is disposed adjacent the first separator for making a final
separation and returning the heated medium to the roaster. |
|
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| Patent Number: |
5,257,574
|
| Title: |
Coffee Bean Roasting Device |
| Family: |
Patent family and legal status for
5,257,574
|
| INPADOC Status: |
Expired
-EXPIRED DUE TO FAILURE TO PAY MAINTENANCE FEE Effective DATE 20011102
|
| Inventor(s): |
Hiromichi, Toriba (Minato-ku, Tokyo 108, JP) |
| Assignee: |
Kabushiki Kaisha Doutor Coffee
|
| Application Number: |
07/730,815 |
| Abstract: |
A coffee bean roasting device for roasting coffee beans by applying hot air
to the coffee beans. The coffee bean roasting device includes a detector
for detecting a factor exerting influence upon the roasting state of
coffee beans, and a controller for controlling the hot air supplier and/or
exhaust discharger in accordance with a detection signal input from the
discharger. The controller may be, for example, an electronic control
portion such as computer including a pressure sensor for detecting a
pressure value of the roasting space as a factor exerting influence upon
the roasting state of coffee beans and adapted to record a pressure value
input from the pressure sensor in a particular roasting state of coffee
beans as a particular pressure value and control the exhaust discharger to
regulate the amount of exhaust gas on a basis of the pressure value input
from the pressure sensor, such that the pressure value of the roasting
space becomes such recorded particular pressure value as a target value. |
|
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| Patent Number: |
5,185,171
|
| Title: |
Apparatus And Method For Roasting Food Products |
| Family: |
Patent family and legal status for
5,185,171
|
| INPADOC Status: |
Expired
-EXPIRED DUE TO FAILURE TO PAY MAINTENANCE FEE Effective DATE 20010209
|
| Inventor(s): |
Bersten, Ian J. (Roseville, New South Wales, 2069, AU) |
| Application Number: |
07/688,630 |
| Abstract: |
A roaster for coffee beans or the like admits the beans into a roasting air
stream (31, 23, 32) at an air stream entrance (24). The air stream
transports the beans from entrance (24) in an air stream path (26, 36) to
an altitude (36) from where they are directed to return to entrance (24)
by falling into a hopper having side wall (13, 14) and a constriction (22)
which controls the rate of admission of the beans into the air stream. In
preferred embodiments the beans are admitted into a horizontal air stream
with a component of velocity in the air flow direction and roasting air is
also admitted to the hopper directly (46) or indirectly (44, 45) via wall
perforations (19, 20). |
|
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| Patent Number: |
4,988,590
|
| Title: |
Ultrafast Roasted Coffee |
| Family: |
Patent family and legal status for
4,988,590
|
| INPADOC Status: |
Expired
|
| Inventor(s): |
Price, Sankey E. (Goshen, OH), Kussin, Richard F. (Cincinnati, OH), Fruhling, Robert J. (Cincinnati, OH), Harris, Marva B. (Westchester, OH) |
| Assignee: |
Procter & Gamble Company, The, Cincinnati Ohio A Corp Of Ohio
|
| Application Number: |
06/789,927 |
| Abstract: |
Disclosed herein is a coffee product which when brewed is characterized by
having a reduced bitterness and improved freshness retention or brew
holding quality. The coffee product is produced by an ultrafast roasting
process wherein a blend of green coffee beans is roasted to a specific
color preferably using a fluidized bed roaster at temperatures of from
about 550.degree. F. (288.degree. C.) to about 750.degree. F. (399.degree.
C.) for 30 to 120 seconds. The roasted coffee is quenched with air or
inert gas, and ground or flaked. |
|
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| Patent Number: |
4,985,271
|
| Title: |
Process For Treating Coffee Beans To Make A Better-tasting Coffee |
| Family: |
Patent family and legal status for
4,985,271
|
| INPADOC Status: |
Expired
|
| Inventor(s): |
Neilson, Diane H. R. (Fairfield, OH), Work, Sara L. R. (Dry Ridge, OH), Whaley, Edward L. (Cincinnati, OH), Kirkpatrick, Steven J. (Cincinnati, OH), McCarthy, James P. (Cincinnati, OH) |
| Assignee: |
The Procter & Gamble Company
|
| Application Number: |
07/546,604 |
| Abstract: |
The invention is a method for treating coffee beans to make a
better-tasting and improved aroma coffee. Green coffee beans are first
partially roasted to a Hunter a-color between about 3 and about 9, under
roasting conditions sufficient to increase the Hunter a-color of the beans
by at least about 1.5 a-color units during the partial roasting step. The
partially roasted beans are then treated with either an alkaline solution
comprising water and a foodgrade base, or a coffee bean extract solution
comprising water and from about 1% to about 12% coffee solids. Preferably,
the partially roasted beans are treated by soaking them in the solution at
a temperature between about 65.degree. F. (18.degree. C.) and about
120.degree. F. (49.degree. C.) for a time between about 2 hours and about
24 hours. Then the treated beans are roasted to a Hunter L-color between
about 16 and about 24, under roasting conditions sufficient to lower the
Hunter L-color of the beans by at least about 10 L-color units during the
final roasting step. The invention is also a roast and ground coffee
composition comprising volatile and nonvolatile coffee compounds, said
volatile compounds including ketones, diketones, aldehydes, methyl esters,
furans, phenolics, and substituted pyrazines, wherein the volatile
compounds are present in the coffee composition so that f(d) is greater
than 145, where f(d)=
##EQU1##
and wherein the composition has a Hunter L-color of not more than 24. |
|
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| Patent Number: |
4,591,508
|
| Title: |
Coffee Product And Process |
| Family: |
Patent family and legal status for
4,591,508
|
| INPADOC Status: |
Expired
|
| Inventor(s): |
Pultinas, Jr., Edmund P. (Cincinnati, OH) |
| Assignee: |
Procter & Gamble Company,the, Cincinnati, Ohio A Corp. Of Ohio
|
| Application Number: |
06/366,902 |
| Abstract: |
An improved, lightly milled roast and ground coffee having high
extractability, superior brew clarity, and an aroma intensity of from
about 30,000 to about 55,000 G.C. counts and a method for making the same
are disclosed. Roast coffee beans are cooled to below about 65.degree. F.,
maintained below about 65.degree. F. as they enter the grinder, coarsely
ground, and lightly milled to produce particles of coffee ranging in
thickness from about 30 to about 40 mils. The coffee product has the
appearance of a coarse granule with a fine powder adhering to it. |
|
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| Patent Number: |
4,540,591
|
| Title: |
Robusta Coffee Steaming, Roasting And Blending Method |
| Family: |
Patent family and legal status for
4,540,591
|
| INPADOC Status: |
Expired
|
| Inventor(s): |
Dar, Jamshed B. (Robbinsville, NJ), Bruckmann, Robert H. (East Windsor, NJ), Kelly, Elisabeth (Bellemead, NJ) |
| Assignee: |
General Foods Corporation
|
| Application Number: |
06/680,855 |
| Abstract: |
A method of steaming, roasting and blending Robusta coffee beans is
disclosed. The green Robusta beans are first contacted with steam under
pressure in a vessel. The vessel is continuously vented at a pressure of
between 1 psig and 5 psig. Next, the steamed Robusta beans may be either
dried and subsequently roasted or roasted directly. Roasting in a bubbling
bed or with steam under pressure is preferred so that heavy, roasted burnt
notes are developed. The roasted Robusta coffee may then be blended with
at least one type of roasted Arabica coffee. |
|
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| Patent Number: |
4,428,535
|
| Title: |
Apparatus To Cool Particulate Matter For Grinding |
| Family: |
Patent family and legal status for
4,428,535
|
| INPADOC Status: |
Expired
-EXPIRED DUE TO FAILURE TO PAY MAINTENANCE FEE Effective DATE 19960131
|
| Inventor(s): |
Venetucci, Jim M. (Forest Park, IL) |
| Assignee: |
Liquid Carbonic Corporation
|
| Application Number: |
06/280,882 |
| Abstract: |
In an insulated mixing and cooling chamber having a feed auger to deliver
cooled particles to a grinder and an intromitter auger rotatable around
the feed auger to mix the particles within the chamber, independent
variable speed, reversible motors operate the intromitter and feed augers,
whereby the relative rotation of the augers may be precisely adjusted even
while the mixing apparatus and associated grinding apparatus are
operating. Electronic and or pneumatic control of cryogenic liquid inflow,
as well as electronic control of the auger drive motors, may be used to
optimize cooling and mixing conditions. |
|
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