Grinding seed roast for nutritive use

Abstract

A process for preparing the calcined coffee or its substitutes from the powder of coffee bean or barlay, rye, oats, or wheat through grinding, drying and calcining at lower temp in such manner that the powder arranged in a disturbed dynamic layer flows along a wall surface at 180 deg.C for heat exchange.

Description

technical field [0001] The present invention relates to a method for the continuous roasting of seeds for nutritional use, in particular for the preparation of beverages and infusions, such as barley, rye, oats, wheat, especially coffee, in a roasted (or roasted) and ground state. Seed. Background technique [0002] Reference will be made to coffee seeds throughout this specification, although the method of the invention is equally applicable to the processing of any other seeds whose beverages or infusions are prepared for use as coffee substitutes. [0003] Common coffee is known to be produced from the fruit seeds of plants belonging to the Coffea genus through a series of operations. [0004] These operations begin with the removal of the seeds from the fruit and include washing, drying and dehulling of the seeds. [0005] The typically green coffee seeds are then roasted, i.e. heat is applied at a specified temperature for a selected length of time to impart the desir...

AI Technical Summary

Problems solved by technology

[0009] A disadvantage of traditional roasting methods is that relatively high temperatures must be applied to the coffee seeds with sufficient time intervals to allow the roasting action to reach the center of the seeds in order to obtain a coffee product of appropriate quality

[0012] Another disadvantage of traditional roasting is that a large proportion of the volatile substances that are either originally contained in the seeds or produced during the roasting process are lost with the smoke from the chimney and are responsible for the aroma of the coffee

[0013] But when caffeine breaks down, it may release aliphatic dicarbonyl compounds that are highly reactive and mutagenic to mammalian cells

[0014] Finally, the traditional coffee seed roasting method does not allow the processed seeds to be roasted uniformly, as the method relies heavily on the physical parameters of the seeds such as their size, density, moisture content, which can vary significantly of

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