United States Patent
US Patent 4379172: Separating volatile aromatics from roasted and…
US 4379172 · granted 1983-04-05
Abstract
A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.
| Patent Number | 4379172 |
|---|---|
| Title | Separating volatile aromatics from roasted and ground coffee |
| Filed | 1981-04-14 |
| Granted | 1983-04-05 |
| Inventor(s) | Liu; Richard T. |
| Assignee | Societe D'Assistance Technique pour Produits Nestle S.A. |
| Number of Claims | 58 |
Abstract
A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.
Claim 1
A process for separating volatile aromatics from roasted and ground coffee beans which comprises: (a) wetting dry, roasted and ground coffee beans with an aqueous extraction medium in a first zone to evolve aromatics-laden gases and simultaneously extracting unextracted wetted roasted and ground coffee beans in a second zone with an aqueousextraction medium to obtain an extract at a temperature below 100.degree. C. at essentially atmospheric pressure; (b) passing both the aromatics-laden gases and the extract through a separation chamber to separate aromatics-laden gases from extract; (c) passing the separated aromatics-laden gases through at least two condensers wherein the first condenser condenses and removes water from the aromatics-laden gases and the last condenser is maintained at a temperature of from about 0.degree. C. to about 5.degree. C. to condense volatile aromatics entrained with the aromatics-laden gases; and then (d) collecting the condensed volatile aromatics.
Claims
58 totalA process for separating volatile aromatics from roasted and ground coffee beans which comprises: (a) wetting dry, roasted and ground coffee beans with an aqueous extraction medium in a first zone to evolve aromatics-laden gases and simultaneously extracting unextracted wetted roasted and ground coffee beans in a second zone with an aqueousextraction medium to obtain an extract at a temperature below 100.degree. C. at essentially atmospheric pressure; (b) passing both the aromatics-laden gases and the extract through a separation chamber to separate aromatics-laden gases from extract; (c) passing the separated aromatics-laden gases through at least two condensers wherein the first condenser condenses and removes water from the aromatics-laden gases and the last condenser is maintained at a temperature of from about 0.degree. C. to about 5.degree. C. to condense volatile aromatics entrained with the aromatics-laden gases; and then (d) collecting the condensed volatile aromatics.