Candying coffee beans to impart characteristic taste, involves applying sugar coating to fluidized bed of roasted beans to form even caramelized coating

摘要

A method of candying coffee beans, involves coating roasted coffee beans with a crystalline sugar or aqueous sugar solution, then cooling directly in the fluidized state. Candying of coffee beans, involves: (i) roasting a charge of beans in a fluidized bed reactor using a steam-roasting gas mixture, for 70-200 s; (ii) treating the beans over 50-150 seconds at 20-100 deg C with (per 100 g of beans) a finely divided crystalline sugar (3-20 g) or an aqueous sugar solution (2-4 g/g) containing the same amount of sugar; and (iii) cooling the beans directly in the fluidized state, to 60-10 deg C over 110-400 seconds.