Patent · US Expired

Process for improving the quality of Robusta coffee

US5019413A · kind A · utility

6Cited by

2References

19Claims

0Family size

Assignee

Jacobs Suchard AG · CH

Inventors

Rainer Becker · Bad Dürkheim, DE
Brigitte Schlabs · Bremen, DE
Claus Weisemann · Apex, US

Key dates

Filing date	Oct 22, 1990
Grant date	May 28, 1991
Priority date	—
Expiry date	Oct 22, 2010

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23F5/16
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135.degree. C. to 140.degree. C. and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min. This treatment particularly removes the substance responsible for the "earthy" and "musty" aroma note of Robusta coffee, namely the compound 2-methylisoborneol. After the treatment, the beans are processed and roasted in the customary way.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.