METHOD FOR PRODUCING OF FRIED COFFEE PRODUCTS Russian patent published in 2008 - IPC A23F5/04 

FIELD: food-concentrates industry, in particular, process used in lines for processing of coffee products, preferably chicory and coffee beans, barley, rye, soya, etc.

SUBSTANCE: method involves preparing raw material; performing thermal processing by means of overheated steam and intermediate wetting of product; providing two-staged thermal processing of coffee products: first stage including processing beans or particles of coffee products with air having temperature of 150-210 C in fluidized bed during 10-35 min, followed by milling to 1.0-2.0 mm sized particles, and moistening with finely dispersed moisture to moisture content of 7-8%, followed by holding for uniform distribution of moisture through the volume of moistened product; second stage including processing coffee products with overheated steam in dense interspersing layer until moisture content reaches 4% and acidity is 4.0-5.6; cooling fried coffee products to temperature of 35 C; grinding to 0.2-0.3 mm size particles; sieving and mixing milling products (coffee, chicory, rye, barley, etc).

EFFECT: improved quality of ready product, increased yield, and provision for creating of ecologically clean process for producing of fried coffee products.

1 dwg