| 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 Group Brands Llc
|
| Publication Number: |
6207211
|
| Application Number: |
09/274716 |
| 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.
|
| Publication Number: |
6106877
|
| Application Number: |
09/302049 |
| 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: |
Folger Coffee Company, The
|
| Publication Number: |
5939121
|
| Application Number: |
08/932971 |
| 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: |
Folger Coffee Company, The
|
| Publication Number: |
5721005
|
| Application Number: |
08/515554 |
| 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: |
Folger Coffee Company, The
|
| Publication Number: |
5322703
|
| Application Number: |
08/162818 |
| 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
|
| Publication Number: |
5292005
|
| Application Number: |
08/015128 |
| 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
|
| Publication Number: |
5257574
|
| Application Number: |
07/730815 |
| 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) |
| Publication Number: |
5185171
|
| Application Number: |
07/688630 |
| 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
|
| Publication Number: |
4988590
|
| Application Number: |
06/789927 |
| 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 (Cincinnati, OH)
|
| Publication Number: |
4985271
|
| Application Number: |
07/546604 |
| 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
|
| Publication Number: |
4591508
|
| Application Number: |
06/366902 |
| 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
|
| Publication Number: |
4540591
|
| Application Number: |
06/680855 |
| 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
|
| Publication Number: |
4428535
|
| Application Number: |
06/280882 |
| 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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| Patent Number: |
JP 2007300937A
|
| Title: |
Packaged Coffee Drink And Method For Producing The Same |
| Family: |
Patent family and legal status for
JP 2007300937A
|
| INPADOC Status: |
Expired
-DECISION OF REFUSAL Free Format Text JAPANESE INTERMEDIATE CODE: A02 Effective DATE 20101228
|
| Inventor(s): |
Sugimoto Akio; Kinugasa Hitoshi; Tsukamoto Do; Ochi Takayuki; Matsumoto Nobuo; Yashiro Mitsuo |
| Publication Number: |
JP2007300937
|
| Application Number: |
JP20070187800 |
| Abstract: |
PROBLEM TO BE SOLVED: To provide a packaged coffee drink moderately containing chlorogenic acid, excellent in taste, and suppressed in deterioration in heating. SOLUTION: The packaged coffee drink contains (A), (B) and (C) components as follows: (A) component [alpha], (B) component [beta], and (C) chlorogenic acid. The packaged coffee drink is such that a peak area ratio of the component (A) appearing in a hold time of 2.0-2.3 min to the component (B) appearing in a hold time of 2.7-3.2 min is ä(A)/(B)}*100=30-100 on a chromatograph obtained by component analysis of a coffee extracted solution in the case of 260 nm of detected wavelength using a high speed liquid chromatograph, and a rate of content of 5-caffeoylquinic acid in the component (C) is 28.0-35.0 wt.%. A method for producing the packaged coffee drink is provided. COPYRIGHT: (C)2008,JPO&INPIT |
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