Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness
US4904484A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 11, 1988 |
| Grant date | Feb 27, 1990 |
| Priority date | — |
| Expiry date | Apr 11, 2008 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/02001
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-digesting, cell-storage-component-digesting or phenol oxidase enzymes under a pressure of at least about 250 psi. The treated beans are then dried, roasted to their final roast color and ground in a conventional manner to provide roast and ground coffee products having "Toddy"-like aroma and flavor. Sugars and foodgrade bases can also be included in the enzyme-containing solution to enhance the level of desirable coffee aroma and flavor components.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.