22results about "Coffee grinding methods" patented technology

A process for producing a liquid coffee concentrate that has a reduced acrylamide content. The process involves contacting a low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to reduce the acrylamide content of the extract, prior to combining the treated extract with a high aromatic aqueous coffee extract. In particular, the process comprises the steps of: a) providing a low aromatic aqueous coffee extract having a first acrylamide content; b) providing a high aromatic aqueous coffee extract; c) contacting the low aromatic aqueous coffee extract with a carbon and / or silica based resin with adsorptive function to provide a low aromatic aqueous coffee extract having a second acrylamide content; and d) combining the low aromatic aqueous coffee extract having a second acrylamide content and the high aromatic aqueous coffee extract to provide a liquid coffee concentrate, wherein the second acrylamide content is lower than the first acrylamide content.

Disclosed is a coffee grinder having an automatic coffee dose control system that provides for comparing a difference between an ideal weight set by a user and an actual weight measured by a load cell with an error; if the difference between the ideal weight and the actual weight is greater than the error, an extra-dose of coffee powder is dispensed.

The invention relates to the production of coffee extracts retaining aroma components. Disclosed herein is a process for preparing a coffee extract comprising the steps of providing a mixture of roasted coffee beans and water, milling the mixture of roasted coffee beans and water in a pressurized chamber, and separating the milled mixture into a liquid coffee extract and used coffee grounds. The coffee extract retains many flavor components of the baked beans.

The present disclosure discloses a beverage or food brewing method and a beverage or food brewing machine. The beverage or food brewing method includes following steps: actuating a beverage or food brewing machine to produce powder through a grinding device and to output the powder to a powder holder; when the powder in the powder holder reaches a set amount, obtaining a first grinding time value T11 of the beverage or food brewing machine; according to the first grinding time value T11, obtaining a prolonged grinding time value T12 corresponding to the first grinding time value T11; making the grinding device continue operating for a period of time determined by the prolonged grinding time value T12 and outputting the powder from the grinding device to the powder holder. The present disclosure can precisely control the amount of powder, improve the taste of the brewed beverage or food, and have a relatively high degree of automation.

A method and processing technology for preparing baked products from raw materials is disclosed. The method includes at least one baking or roasting step in which the raw materials are processed in the absence of atmospheric air, achieved through a vacuum, vacuum-compensated, or pressure—the latter two employing an inert atmosphere. A sealed rotary roasting drum (or processing compartment) is supplied with pre-heated inert gas while heating and rotating the raw materials, and the inert gas is optionally recycled for reuse. Additional unit operations such as milling, cooling, spraying, extraction, and storage are also performed in the absence of atmospheric air, to preserve product quality and prevent oxidation. Optional steps include cryogenic pre-milling, sweetener addition to generating a “torrefacto” effect, and supercritical fluid extraction of oils for later incorporation into the baked products. The disclosed technology enables continuous production of baked products with improved aroma, stability, and self-life, by maintaining an oxygen-free environment throughout processing.

Suspensions including at least 30wt% micronized edible particles suspended in liquid lipids (e.g., oil) and their production methods are provided. Suspensions may include sugar, salt and / or spices as edible solids, as well as fine tahini pastes made of raw tahini or from seeds and / or finely-ground coffee suspension in oil. Preparation methods include mixing the edible particles in liquid lipids or paste, reducing the particle sizes in a first coarse shearing step involving size-reducing mechanical interactions between the edible particles and a shearing device, and micronizing the size-reduced edible particles suspended in the liquid lipids or paste in a second fine milling step involving size-reducing mechanical interactions among the edible particles and / or between the edible particles and a milling device. Processing aids may be added to reduce the viscosity of the suspension. Seasoned fried food products may be prepared in a single step to yield a fine and uniform coating.

This invention relates to a grinder for separating and removing silverskin contained in coffee beans, thereby preserving the original flavor and maintaining freshness. Furthermore, by separating and removing the silverskin located at the center cut of the coffee bean, the original flavor and aroma of the coffee can be improved. Moreover, this invention can quickly and effectively separate and remove the silverskin contained in coffee beans without requiring large-scale equipment or complex processing. Furthermore, by separating and removing the silverskin located at the center cut of the coffee bean, this invention can maintain the freshness of the coffee beans and extend their shelf life. Furthermore, by removing factors that degrade the flavor of coffee caused by the mixing of coffee bean fibers and coffee oils, this invention can extract coffee with superior flavor. In addition, by separating and removing the silverskin located at the center cut of the coffee bean, this invention can increase the amount of coffee extracted and reduce the material cost of coffee beans.

The present invention relates to a method for roasting coffee beans in a roasting system comprising a roaster 1 and a smoke treatment unit 2 configured to treat smoke produced by the roaster, the smoke treatment unit comprising at least an electrostatic precipitator 222, the electrostatic precipitator comprising at least one cell, the cell comprising an ionizing wire, a collecting electrode and a repelling electrode, the ionizing wire being powered to apply a high voltage V to the ionizing wire, the method comprising the steps of: during each roasting operation performed in the roaster, monitoring the voltage V at the ionizing wire and / or the electrodes over the time of the roasting operation; and indicating a cleaning alarm if, during the duration of the roasting operation, the monitored voltage falls below a predetermined voltage threshold V0 and if the time period during which the monitored voltage V is below the lower voltage threshold V0 exceeds a predetermined time threshold Δt.

A novel cylindrical coffee grinder burr type significantly increases the total cutting area possible within a given enclosure size. The design enables more robust support inside and outside the burrs, and creates opportunities to reduce mechanical complexity and product footprint by housing the motor within the circumference of the inner burr, and integrating hopper and anti-retention mechanisms into the outer burr itself.

The present invention relates to an apparatus (1) for more conveniently roasting coffee. The apparatus (1) specifically facilitates an improved means for discharging or ejecting coffee beans so roasted from the apparatus (1). The apparatus (1), which may be a home appliance, includes a chamber (10) capable of receiving coffee beans therein for roasting. The apparatus (1) further includes a device for generating an airflow to agitate the coffee beans received by the chamber (10). The chamber (10) is defined by a bottom (11), a top (12), and a sidewall (13) extending from the bottom (11) to the top (12). The sidewall (13) includes a discharge port (30) selectively movable between a closed position and an open position, such that when the discharge port (30) is in the open position, the airflow generated by the device can propel the coffee beans through the discharge port (30) and discharge them from the chamber (10).

A coffee roasting method includes selecting a plurality of coffee beans, preheating a bean roasting bin to then add the coffee beans therein in order to heat the coffee beans to a temperature recovery point, continuously heating the coffee beans to set an internal water temperature of the coffee beans on an edge of evaporation of 90° C.-100° C. in order to soften the coffee bean fibers, following a temperature rise rate of the previous step to continuously heat, within a range of ±1.5 degrees / minute of such a temperature rise rate, the coffee beans to have a water content less than 5%, then controlling temperature such that during first cracking, chlorogenic acid in the coffee beans undergoes a dehydration reaction in a condition of water insufficiency so as to convert into chlorogenic acid lactone; and finally, before second cracking, ensuring the coffee beans are taken out before degradation of chlorogenic acid lactone.

The invention relates to a method for micronizing coffee particles, wherein the coffee particles are micronized in an aqueous suspension comprising dissolved water-soluble coffee solids. When coffee particles are used in a coffee product, the method reduces aggregation of the coffee particles.

The invention relates to a method of roasting coffee beans in a roasting system, said system comprising: - a roasting apparatus (1), and - a fume treatment unit (2) configured to treat fumes produced by the roasting apparatus, said fume treatment unit comprising at least one electrostatic precipitator (222) comprising at least one compartment comprising ionizing wires, a collection electrode and a repulsion electrode, and said compartment being supplied with electric power so as to apply a high voltage V to the ionizing wires, wherein during each roasting operation implemented in the roasting apparatus, the method comprises the steps of: - monitoring the voltage V at the ionizing wires and / or at the electrodes during the course of the roasting operation, - displaying a cleaning alert if, during a period of the roasting operation, the monitored voltage becomes lower than a predetermined voltage threshold V0, and - wherein said period during which the monitored voltage V is lower than said lower voltage threshold V0 is higher than a predetermined time threshold At.

A coffee grinder is provided that includes one or more blades; a motor coupled to the one or more blades to drive rotation of the one or blades; and a grind controller that receives a supply voltage; receives a grind setting corresponding to a particular particle distribution; and controls RMS voltage, duty cycle, activation pulse frequency, and overall duration of a grind time of the supply voltage for activation of the motor based on the grind setting, wherein the grind controller generates, from the supply voltage, an adjusted voltage signal of a constant RMS voltage that is supplied to the motor during activation pulses occurring during the overall duration of the grind time to complete operation of the grind setting.

The invention discloses a coffee liquid rapid cold extraction preparation method, and particularly relates to the technical field of coffee liquid processing, which comprises the following steps: step 1, raw material pretreatment; step 2, membrane-assisted cold extraction; 3, separation and purification; and step 4, stabilizing treatment. Through innovative combination of a membrane-assisted cold extraction technology and cross-flow filtration operation, the current situation that a traditional process depends on long-time soaking or dripping is changed. The selective permeability of the membrane component and the anti-blocking design of the cross-flow operation form a synergistic effect, so that the mass transfer efficiency of flavor substances is greatly improved, the risk of process interruption is avoided, and the production cycle of the cold extraction coffee is remarkably shortened. The efficient process design can fully meet the requirements of industrial large-scale production, provides reliable technical support for large-scale development of the cold extraction coffee industry, and effectively relieves the contradiction between market demand increase and insufficient production efficiency.

The invention relates to the technical field of food, in particular to a preparation method of ganoderma lucidum coffee, which comprises the following steps: respectively carrying out torrent oscillation wall breaking and low-temperature constant-temperature water extraction on ganoderma lucidum and coffee beans; wherein the lucid ganoderma extracting solution is subjected to ultrafiltration and nanofiltration multi-stage membrane separation and purification, and the coffee extracting solution is subjected to refined filtration; and respectively concentrating and drying at low temperature, compounding according to a ratio, adding auxiliary materials, granulating and drying to obtain the product. Through step-by-step low-temperature extraction and membrane refining, the active ingredient retention rate and the product purity are remarkably improved, the flavor is pure, the solubility is good, the process is stable and controllable, and the method is suitable for large-scale production.

This invention discloses a method and machine for preparing beverages or food. The method includes the following steps: the beverage or food preparation machine is started, and powder is ground by a grinding device, outputting the powder to a powder collector; when the powder in the powder collector reaches a set amount, a first grinding time value T11 is obtained; based on the first grinding time value T11, a delayed grinding time value T12 corresponding to the first grinding time value T11 is obtained; the grinding device continues to operate for the time determined by the delayed grinding time value T12, and the powder in the grinding device is discharged into the powder collector. This invention can precisely control the amount of powder, improve the taste of the prepared beverage or food, and has a higher degree of automation.

The present invention relates to a grinder for separating and removing silver skins contained in coffee beans in order to preserve the original taste and maintain the freshness of the coffee beans. In addition, the present invention can improve the original taste and flavor of coffee by separating and removing silver skins located at the center cut of coffee beans. In addition, the present invention can quickly and effectively separate and remove silver skins contained in coffee beans without large-scale equipment and complex processing. In addition, the present invention can maintain the freshness and extend the shelf life of coffee beans by separating and removing silver skins located at the center cut of the coffee beans. In addition, the present invention can extract coffee with excellent flavor by removing coffee flavor degeneration factors that can be generated by the mixing of fibers of coffee beans and coffee oils. In addition, the present invention can increase the amount of coffee extracted and reduce the material costs of coffee beans by separating and removing silver skins located at the center cut of the coffee beans.

The disclosure relates to methods of roasting coffee beans at low temperatures (e.g., less than about 300° F) for short periods of time (e.g., about 10 minutes or less) to produce coffee beans having a variety of different flavors and colors. The roasted coffee beans can then be processed by, for example, extracting the beans either before or after grinding. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The present invention relates to: coffee beans from which silverskin located in the center thereof is separated and removed, in which, by separating and removing silverskin located in the center of coffee beans, the unique taste, flavor and color of coffee can be maintained; and a method for manufacturing same. In addition, the expiration date of coffee beans can be increased by reducing rancidity and maintaining the natural freshness of the coffee beans. In addition, by removing silverskin located in the center of coffee beans, the extraction amount of coffee can be increased and the material costs of coffee beans can be reduced. In addition, the unique taste, flavor and color of coffee can be maintained by removing elements of coffee taste deterioration that may occur due to mixing of fiber, coffee oil, and the like.

Suspensions including at least 30 wt % micronized edible particles suspended in liquid lipids (e.g., oil) and their production methods are provided. Suspensions may include sugar, salt and / or spices as edible solids, as well as fine tahini pastes made of raw tahini or from seeds and / or finely-ground coffee suspension in oil. Preparation methods include mixing the edible particles in liquid lipids or paste, reducing the particle sizes in a first coarse shearing step involving size-reducing mechanical interactions between the edible particles and a shearing device, and micronizing the size-reduced edible particles suspended in the liquid lipids or paste in a second fine milling step involving size-reducing mechanical interactions among the edible particles and / or between the edible particles and a milling device. Processing aids may be added to reduce the viscosity of the suspension. Seasoned fried food products may be prepared in a single step to yield a fine and uniform coating.

The invention belongs to the technical field of coffee processing, and particularly relates to a method for enhancing coffee flavor through monosaccharide solution soaking. The method for enhancing the coffee flavor by soaking in the monosaccharide solution comprises the following steps: soaking coffee beans in the monosaccharide solution at the temperature of 45-55 DEG C and the concentration of 4% w / v-8% w / v for 57-63 minutes, drying, baking, grinding and boiling to obtain the coffee. Wherein the monosaccharide is one of Ara and Glc. The Ara solution soaking treatment can increase the content of furan substances in the coffee, and endows the coffee with caramel and fruity flavor characteristics. Glc solution soaking treatment can increase the caramel flavor of the coffee. Monosaccharide solution treatment has great influence on volatile components of the coffee, and the flavor of the coffee can be improved. The monosaccharide solution can be used as a pretreatment agent of coffee beans, the treatment condition is easy to control, the coffee quality is stable, and a new green way is provided for improving the coffee quality.