Process for improving secondary coffee extracts in the production of soluble coffee
AssigneeJacobs Suchard AG
InventorsClaus Weisemann, Klaus D. Koch, Christiane Stelter
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Abstract
In a process for deacidifying and improving the flavor of so called secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.
Claims10
A process for improving the flavor of secondary coffee extract by removing unpleasant flavor notes and excess acid from said extract which comprises contacting said extract with an alkaline molecular sieve having a pore size of about 0.3 to 1.0 nm and a ratio by weight of molecular sieve to extract of between about 1:5 and 1:30 for about 5 to 20 minutes to thereby adsorb said unpleasant flavor notes and excess acid on said molecular sieve.
Dependencies are inferred from the claim text.