US3640726A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Flavor robusta coffee
Assignee: Procter and Gamble Co
•
Filing: 1970-11-25
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Granted: 1972-02-08
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Expires: 1990-11-25
Abstract
Abstract Improved flavor Robusta coffee for use in a roast and ground coffee blend is produced by separately steam roasting, then postroasting Robusta coffee beans under particular conditions.
Inventors
- 👤 Gregory L Bolt
- 👤 Charles H Brandt
- 👤 Aubrey R Mclain
- 👤 Jayantilal M Patel
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 07:27
CPC Classifications
A; A23; A23F; A23F5/00; A23F5/04; A23F5/10
Claims Analysis
Total Claims: 30
Claim 1
Independent Claim
247 words
exposing the partially roasted beans in the postroasting zone to air at a temperature ranging from about 375* F. to about 1,000* F. for a time period ranging from about 7.5 minutes to about 30 minutes and achieving at the surface of the beans by the end of the postroasting period a temperature ranging from about 325* F. to about 500* F., to reduce the moisture in the beans to a level ranging from about 2 weight percent to about 5 weight percent and to roast the beans to a final color having a Hunter Color ''''L'''' scale value ranging from about 18.5 to about 26; from about 40 percent to about 90 percent of the Hunter Color ''''L'''' scale value color change being caused to occur in the steam roasting step (A), and the remainder of the color change being caused to occur in the postroasting step (B); C. roasting Arabica coffee or a blend of Arabica and Robusta coffees at about 500* F. to about 1,000* F. for from 5 minutes to 15 minutes; and D. blending the roasted coffees of steps (B) and (C) to produce a coffee product comprising by weight from about 5 percent to about 40 percent of the coffee of step (B) and from about 95 percent to about 60 percent of the coffee of step (C) wherein the coffee blend contains no more than about 20 percent by weight of Robusta coffee roasted by the process of step (C).
Claim 2
Dependent Claim
45 words
The process of claim 1 wherein the green beans charged to the steam roasting zone have a bulk volume occupying from about 50 percent to 100 percent of the volume of the steam roasting zone, the rest of the zone, if any, being head space.
Claim 3
Dependent Claim
9 words
removing essentially all air from the steam roasting zone;
Claim 4
Dependent Claim
9 words
removing essentially all air from the steam roasting zone;
Claim 5
Dependent Claim
9 words
removing essentially all air from the steam roasting zone;
Claim 6
Dependent Claim
247 words
exposing the partially roasted beans in the postroasting zone to air at a temperature ranging from about 450* F. to about 550* F. for a time period ranging from about 9.65 minutes to about 9.85 minutes and achieving at the surface of the beans by the end of the postroasting period a temperature ranging from about 380* F. to about 410* F. to reduce the moisture in the beans to a level ranging from about 2 weight percent to about 5 weight percent and to roast the beans to a final color having a Hunter Color ''''L'''' scale value ranging from about 20 to about 21; from about 40 percent to about 90 percent of the Hunter Color ''''L'''' scale value color change being caused to occur in the steam roasting step (A), and the remainder of the color change being caused to occur in the postroasting step (B); C. Roasting Arabica coffee or a blend of Arabica and Robusta coffees at about 500* F. to about 1,000* F. for from 5 minutes tO 15 minutes, and D. blending the roasted coffees of steps (B) and (C) to produce a coffee product comprising by weight from about 5 percent to about 40 percent of the coffee of step (B) and from about 95 percent to about 60 percent of the coffee of step (C) wherein the coffee blend contains no more than about 20 percent by weight of Robusta coffee roasted by the process of step (C).
Claim 7
Dependent Claim
247 words
exposing the partially roasted beans in the postroasting zone to air at a temperature ranging from about 450* F. to about 550* F. for a time period ranging from about 8.25 minutes to about 8.75 minutes and achieving at the surface of the beans by the end of the postroasting period a temperature ranging from about 345* F. to about 375* F., to reduce the moisture in the beans to a level ranging from about 2 weight percent to about 5 weight percent and to roast the beans to a final color having a Hunter Color ''''L'''' scale value ranging from about 23 to about 24; from about 40 percent to about 90 percent of the hunter color ''''L'''' scale value color change being caused to occur in the steam roasting step (A), and the remainder of the color change being caused to occur in the postroasting step (B); C. roasting Arabica coffee or a blend of Arabica and Robusta coffees at about 500* F. to about 1,000* F. for from 5 minutes to 15 minutes; and D. blending the roasted coffees of steps (B) and (C) to produce a coffee product comprising by weight from about 5 percent to about 40 percent of the coffee of step (B) and from about 95 percent to about 60 percent of the coffee of step (C) wherein the coffee blend contains no more than about 20 percent by weight of Robusta coffee roasted by the process of step (C).
Claim 8
Dependent Claim
53 words
exposing the beans to saturated steam to obtain in the zone a steam partial pressure ranging from about 145 p.s.i.g. to about 155 p.s.i.g. and a steam temperature ranging from about 355* F. to about 365* F. and a bean moisture content ranging from about 20 weight percent to about 32 weight percent;
Claim 9
Dependent Claim
51 words
exposing the beans to saturated steam to obtain in the zone a steam partial pressure ranging from about 145 p.s.i.g. to 155 p.s.i.g. and a steam temperature ranging from about 355* F. to 365* F. and a bean moisture content ranging from about 20 weight percent to about 32 weight percent;
Claim 10
Dependent Claim
53 words
exposing the beans to saturated steam to obtain in the zone a steam partial pressure ranging from about 135 p.s.i.g. to about 160 p.s.i.g. and a steam temperature ranging from about 358* F. to about 371* F. and a bean moisture content ranging from about 20 weight percent to about 32 weight percent;
Claim 11
Dependent Claim
34 words
The process of claim 2 wherein the air removal is carried out by evacuating the previously charged steam roasting zone to a pressure ranging from about 3 to about 6 absolute inches of Hg.
Claim 12
Dependent Claim
54 words
The process of claim 3 wherein the removal of a sufficient amount of air from the steam roasting zone previous to roasting is further assured by drawing a vacuum on the steam roasting zone for up to about 5 minutes while supplying steam to the zone to displace and purge remaining air from it.
Claim 13
Dependent Claim
42 words
maintaining the beans at these pressures, temperature and moisture conditions for a time period ranging from about 2.5 minutes to about 6 minutes to partially roast the beans to a Hunter Color ''''L'''' scale value ranging from about 23 to about 31.5;
Claim 14
Dependent Claim
42 words
maintaining the beans at these pressures, temperature and moisture conditions for a time period ranging from about 2.5 minutes to about 3 minutes to partially roast the beans to a Hunter Color ''''L'''' scale value ranging from about 31 to about 31.5;
Claim 15
Dependent Claim
42 words
maintaining the beans at these pressures, temperature and moisture conditions for a time period ranging from about 4.75 minutes to about 5.25 minutes to partially roast the beans to a Hunter Color ''''L'''' scale value ranging from about 26 to about 27;
Claim 16
Dependent Claim
8 words
stopping the roast by quickly releasing the pressure;
Claim 17
Dependent Claim
8 words
stopping the roast by quickly releasing the pressure;
Claim 18
Dependent Claim
8 words
stopping the roast by quickly releasing the pressure;
Claim 19
Dependent Claim
86 words
The process of claim 4 wherein the rapid pressure release to terminate the steam roasting is accomplished by rapidly opening the previously sealed steam roasting zone to the atmosphere so that the pressure to which the beans are exposed is quickly reduced to atmospheric pressure, the temperature in the beans is reduced rapidly to about 212* F. and steam escapes from the beans whereby the moisture level in the beans is reduced to a level ranging from about 10 weight percent to about 30 weight percent.
Claim 20
Dependent Claim
44 words
The process of claim 5 wherein the partially roasted beans charged to the postroasting zone are at a temperature ranging from about 150* F. to about 212* F. and have a moisture level ranging from about 15 weight percent to about 25 weight percent.
Claim 21
Dependent Claim
10 words
conveying the partially roasted beans to a recovery zone; and
Claim 22
Dependent Claim
10 words
conveying the partially roasted beans to a recovery zone; and
Claim 23
Dependent Claim
10 words
conveying the partially roasted beans to a recovery zone; and
Claim 24
Dependent Claim
37 words
storing the partially roasted beans in the recovery zone for a time period not exceeding about 2 hours; B. postroasting the partially roasted beans resulting from the steam roasting step by a process comprising the steps of:
Claim 25
Dependent Claim
37 words
storing the partially roasted beans in the recovery zone for a time period not exceeding about 2 hours; B. postroasting the partially roasted beans resulting from the steam roasting step by a process comprising the steps of:
Claim 26
Dependent Claim
37 words
storing the partially roasted beans in the recovery zone for a time period not exceeding about 2 hours; B. postroasting the partially roasted beans resulting from the steam roasting step by a process comprising the steps of:
Claim 27
Dependent Claim
87 words
The process of claim 6 wherein the postroasting zone, the air temperature ranges from about 400* F. to about 600* F. and the postroasting time ranges from about 8 minutes to about 15 minutes and the air temperature and time period coact to reduce the moisture in the beans to a level ranging from about 2.5 weight percent to about 4 weight percent and to roast the beans to a final color defined by a Hunter Color ''''L'''' scale value ranging from about 19.5 to about 25.
Claim 28
Dependent Claim
22 words
The process of claim 7 wherein the coffee blend contains a total Robusta coffee content of greater than 20 percent by weight.
Claim 29
Dependent Claim
24 words
A process for producing an improved Robusta-containing coffee blend, said process comprising the steps of: A. steam roasting by a process comprising steps of:
Claim 30
Dependent Claim
24 words
A process for producing an improved Robusta-containing coffee blend, said process comprising the steps of: A. steam roasting by a process comprising steps of:
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-02-07 | 1975-08-09 | 1976-02-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-02-07 | 1979-08-09 | 1980-02-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-02-07 | 1983-08-09 | 1984-02-08 | $7700.00 | Window Closed / Lapsed |