Coffee flavour-aroma for soluble coffee prodn. - is obtd. by treating the residue from previous percolation process with steam and condensing the volatiles

Coffee flavour-aroma for soluble coffee prodn. - is obtd. by treating the residue from previous percolation process with steam and condensing the volatiles

A natural coffee flavour/aroma or an aromatised soluble coffee product is obtd. by treating used coffee residues with steam, condensing the volatiles and adding them to a coffee extract. The steam is applied at 1.07-1.7 kg./cm.2 for 10-70 mins. and the volatiles condensed at 4-10 degrees C. The stea...

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Bibliographische Detailangaben
Hauptverfasser: PATRICK MAHLMANN,JAMES, PATRICK CLINTON,WILLIAM, ADAM MAKWINSKI,JOHN
Format: Patent
Sprache:eng ; ger
Schlagworte:
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:A natural coffee flavour/aroma or an aromatised soluble coffee product is obtd. by treating used coffee residues with steam, condensing the volatiles and adding them to a coffee extract. The steam is applied at 1.07-1.7 kg./cm.2 for 10-70 mins. and the volatiles condensed at 4-10 degrees C. The steam may be applied to a bed of freshly roasted coffee that has already been fully extracted by a percolation process and the product requires no further extraction.