Process for treating coffee beans with enzyme-containing...

Details Process for treating coffee beans with enzyme-containing... Process for treating coffee beans with enzyme-containing...

A - Human Necessities

23

F

99/77

A23F 5/16 (2006.01)

Patent

CA 1334901

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.

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