Separating volatile aromatics from roasted and ground coffee
AssigneeSociete d'Assistance Technique pour Produits Nestle S.A.
InventorRichard T. Liu
Life of this patent
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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.
Claims11
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 aqueous extraction 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.
A process of making an instant coffee powder of improved flavor and aroma 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 aqueous extraction 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 in the range of from about 0.degree. C. to 5.degree. C. to condense volatile aromatics entrained with the aromatics-laden gases and collecting these volatile aromatics;
- (d) treating the separated extract to provide a dried instant coffee powder;
- and
- (e) adding collected volatile aromatics to the extract during or after the said treating step of the extract.
A process for separating volatile aromatics from roasted and ground coffee beans which process does not include steam stripping of the ground roast coffee beans comprising the steps of:
- (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 aqueous extraction medium to obtain an extract at a temperature below its boiling point;
- (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 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.
Dependencies are inferred from the claim text.