Low Density Slow Roasted Coffee
PURPOSE: A method for roasting coffee retaining the increase of extracted coffee amount of rapidly roasted coffee and having an increase in a package/head space/methylmercaptan content and to provide a method for roasting coffee. CONSTITUTION: The method for roasting coffee comprises the steps of br...
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| creator | MOFFORD EDMUND FRANK HAYES DENNIS FRANCIS WASSERMAN GERARD SIGMUND RERNGSAMAI NIPHON DABDOUB CHANTAL |
| description | PURPOSE: A method for roasting coffee retaining the increase of extracted coffee amount of rapidly roasted coffee and having an increase in a package/head space/methylmercaptan content and to provide a method for roasting coffee. CONSTITUTION: The method for roasting coffee comprises the steps of bringing raw coffee beans into contact with a heated roasting gas for 5-15 minutes until the raw coffee beans are roasted into (30-50) Lu roasting color; bringing the coffee beans heated by the first stage into contact with a heated roasting gas for (0.3-3.5) minutes to give roasted coffee beans having (4-19) roasting color; and then rapidly cooling the roasted coffee beans, stopping roasting to give roasted coffee having (0.27-0.38) density and (4-19) Lu roasting color.
2 단계 커피 로스팅 방법에는 그린 커피콩을 30 내지 50 Lu의 로스트 색상으로 5 내지 15 분 동안 로스팅하는 제1 단계가 포함된다. 제2 단계에서, 상기 콩을 4 내지 19 Lu의 로스트 색상으로 ½ 내지 3½ 분 동안 추가 로스팅한다. 로스팅된 커피콩은 0.27 내지 0.38 범위의 감소된 밀도, 및 4 내지 19 Lu의 로스트 색상을 갖는다. 커피 아로마 중 황 화합물의 분석으로 갓 로스팅한 가루 커피의 기분 좋은 아로마에 기인하는 주 화합물인 메틸메르캅탄이 높은 수준으로 나타났다. 본 발명에 따라 로스팅된 커피콩은 통상적으로 주어진 밀도 및 로스트 색상에서 적정가능한 산도가 높다. |
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2 단계 커피 로스팅 방법에는 그린 커피콩을 30 내지 50 Lu의 로스트 색상으로 5 내지 15 분 동안 로스팅하는 제1 단계가 포함된다. 제2 단계에서, 상기 콩을 4 내지 19 Lu의 로스트 색상으로 ½ 내지 3½ 분 동안 추가 로스팅한다. 로스팅된 커피콩은 0.27 내지 0.38 범위의 감소된 밀도, 및 4 내지 19 Lu의 로스트 색상을 갖는다. 커피 아로마 중 황 화합물의 분석으로 갓 로스팅한 가루 커피의 기분 좋은 아로마에 기인하는 주 화합물인 메틸메르캅탄이 높은 수준으로 나타났다. 본 발명에 따라 로스팅된 커피콩은 통상적으로 주어진 밀도 및 로스트 색상에서 적정가능한 산도가 높다.</description><edition>7</edition><language>eng ; kor</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2001</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010126&DB=EPODOC&CC=KR&NR=20010006846A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25555,76308</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010126&DB=EPODOC&CC=KR&NR=20010006846A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MOFFORD EDMUND FRANK</creatorcontrib><creatorcontrib>HAYES DENNIS FRANCIS</creatorcontrib><creatorcontrib>WASSERMAN GERARD SIGMUND</creatorcontrib><creatorcontrib>RERNGSAMAI NIPHON</creatorcontrib><creatorcontrib>DABDOUB CHANTAL</creatorcontrib><title>Low Density Slow Roasted Coffee</title><description>PURPOSE: A method for roasting coffee retaining the increase of extracted coffee amount of rapidly roasted coffee and having an increase in a package/head space/methylmercaptan content and to provide a method for roasting coffee. CONSTITUTION: The method for roasting coffee comprises the steps of bringing raw coffee beans into contact with a heated roasting gas for 5-15 minutes until the raw coffee beans are roasted into (30-50) Lu roasting color; bringing the coffee beans heated by the first stage into contact with a heated roasting gas for (0.3-3.5) minutes to give roasted coffee beans having (4-19) roasting color; and then rapidly cooling the roasted coffee beans, stopping roasting to give roasted coffee having (0.27-0.38) density and (4-19) Lu roasting color.
2 단계 커피 로스팅 방법에는 그린 커피콩을 30 내지 50 Lu의 로스트 색상으로 5 내지 15 분 동안 로스팅하는 제1 단계가 포함된다. 제2 단계에서, 상기 콩을 4 내지 19 Lu의 로스트 색상으로 ½ 내지 3½ 분 동안 추가 로스팅한다. 로스팅된 커피콩은 0.27 내지 0.38 범위의 감소된 밀도, 및 4 내지 19 Lu의 로스트 색상을 갖는다. 커피 아로마 중 황 화합물의 분석으로 갓 로스팅한 가루 커피의 기분 좋은 아로마에 기인하는 주 화합물인 메틸메르캅탄이 높은 수준으로 나타났다. 본 발명에 따라 로스팅된 커피콩은 통상적으로 주어진 밀도 및 로스트 색상에서 적정가능한 산도가 높다.</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD3yS9XcEnNK84sqVQIzgFygvITi0tSUxSc89PSUlN5GFjTEnOKU3mhNDeDsptriLOHbmpBfnxqcUFicmpeakm8d5CRgYGhgYGBmYWJmaMxcaoAfGMlKQ</recordid><startdate>20010126</startdate><enddate>20010126</enddate><creator>MOFFORD EDMUND FRANK</creator><creator>HAYES DENNIS FRANCIS</creator><creator>WASSERMAN GERARD SIGMUND</creator><creator>RERNGSAMAI NIPHON</creator><creator>DABDOUB CHANTAL</creator><scope>EVB</scope></search><sort><creationdate>20010126</creationdate><title>Low Density Slow Roasted Coffee</title><author>MOFFORD EDMUND FRANK ; HAYES DENNIS FRANCIS ; WASSERMAN GERARD SIGMUND ; RERNGSAMAI NIPHON ; DABDOUB CHANTAL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20010006846A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2001</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MOFFORD EDMUND FRANK</creatorcontrib><creatorcontrib>HAYES DENNIS FRANCIS</creatorcontrib><creatorcontrib>WASSERMAN GERARD SIGMUND</creatorcontrib><creatorcontrib>RERNGSAMAI NIPHON</creatorcontrib><creatorcontrib>DABDOUB CHANTAL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MOFFORD EDMUND FRANK</au><au>HAYES DENNIS FRANCIS</au><au>WASSERMAN GERARD SIGMUND</au><au>RERNGSAMAI NIPHON</au><au>DABDOUB CHANTAL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Low Density Slow Roasted Coffee</title><date>2001-01-26</date><risdate>2001</risdate><abstract>PURPOSE: A method for roasting coffee retaining the increase of extracted coffee amount of rapidly roasted coffee and having an increase in a package/head space/methylmercaptan content and to provide a method for roasting coffee. CONSTITUTION: The method for roasting coffee comprises the steps of bringing raw coffee beans into contact with a heated roasting gas for 5-15 minutes until the raw coffee beans are roasted into (30-50) Lu roasting color; bringing the coffee beans heated by the first stage into contact with a heated roasting gas for (0.3-3.5) minutes to give roasted coffee beans having (4-19) roasting color; and then rapidly cooling the roasted coffee beans, stopping roasting to give roasted coffee having (0.27-0.38) density and (4-19) Lu roasting color.
2 단계 커피 로스팅 방법에는 그린 커피콩을 30 내지 50 Lu의 로스트 색상으로 5 내지 15 분 동안 로스팅하는 제1 단계가 포함된다. 제2 단계에서, 상기 콩을 4 내지 19 Lu의 로스트 색상으로 ½ 내지 3½ 분 동안 추가 로스팅한다. 로스팅된 커피콩은 0.27 내지 0.38 범위의 감소된 밀도, 및 4 내지 19 Lu의 로스트 색상을 갖는다. 커피 아로마 중 황 화합물의 분석으로 갓 로스팅한 가루 커피의 기분 좋은 아로마에 기인하는 주 화합물인 메틸메르캅탄이 높은 수준으로 나타났다. 본 발명에 따라 로스팅된 커피콩은 통상적으로 주어진 밀도 및 로스트 색상에서 적정가능한 산도가 높다.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | COFFEE FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Low Density Slow Roasted Coffee |
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