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filingDate 1990-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4415d6e61e84b2d1a85a54b0c611ce35
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publicationDate 1992-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H04144642-A
titleOfInvention Method for improving quality of coffee bean and coffee bean having improved quality
abstract PURPOSE: To prepare roasted coffee beans having improved quality by treating the surface of raw coffee beans with tannin before roasting. n CONSTITUTION: Surface of raw coffee bean is treated with 0.01-3wt.% of tannin. There is no particular restriction on the method of treatment. For example, raw beans are immersed in a tannin liquid having a prescribed concentration or a tannin liquid is sprayed to raw beans. The beans surface-treated with tannin are left standing at room temperature for a while to impregnate the tannin liquid into the beans and roasted to achieve the quality improvement. The process is effective for remarkably improving the quality of robusta species rated to a low-grade species and, accordingly, expected to be useful for improving the taste of instant coffee, canned coffee, etc., prepared from robusta coffee. n COPYRIGHT: (C)1992,JPO&Japio
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