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C olloid-containing
Discard Solid residue
---:
extract
Both these stages are brought by freeze-concentration to a 55
solids content in the extract of about 30%. The pH value lies,
as stated in Example 1, at 4.7 to 4.9. The third stage was Non-colloidal
to extraction
residue
Combination and ice
brought to a 30% solids content in the extract by a falling flow concentration
thin film evaporator.
The three stages were combined after concentration and the 60
aroma concentrate which is derived from the stripping of the Discard Solid residue
400 kg. of roast coffee, which is finally extracted for spray dry
ing, are added to the concentrated extract immediately before Liquid extract
the freeze drying. About 170 kg. of final product is obtained 65 - component
and about 500 kg. of the product of spray-drying is mixed with
this 170 kg. The total 650 to 700 kg. product contains about
40 kg. of colloidal material which gives to the infusion a col Stripping pH-value adjustment
loidal turbidity and a pleasant aroma strength.
EXAMPLE5 70 l |
Freeze drying
600 kg. of roast coffee were ground in the usual manner and
conventionally extracted in a column system. The yield, based
on the coffee, is 40 to 45% and the solids content in the ex FLOW DIAGRAM_1 ... ...--
tract 20 to 23%. 75 - -
3,652,292
17 18
Fresh roast coffee What is claimed is:
1. An instant coffee product having fresh-brewed coffee
aroma, flavor and turbidity, comprising dried soluble coffee
Dry very fine grinding Conventional pressure solids having incorporated and encased therein wet ground
5 colloidal particles of roast or extracted roast coffee said col
H extraction loidal particles having a particle size of about 3 to 10 microns
Colloidal wet grinding Discard Solid Liquid extract and being effective to remain in suspension in dilute aqueous
residue component medium and to provide fresh-brewed aroma, flavor and tur
--
Extraction at about 120 C.
10
bidity, said dried soluble and wet ground colloidal particles
having been dried from an aqueous medium having a pH ad
justed so as not to exceed 5.2, said colloidal particles being
TTT
Colloid-containing liquid
extract component
Conventional pressure
extraction 15
present in from above 3% by weight up to 40% by weight rela
tive to the total weight of the coffee product.
2. The product of claim 1 wherein the instant coffee is
vacuum freeze dried.
3. The product of claim 1, wherein the pH is within the
range of 4.3 to 4.9, and wherein the colloidal particles com
Liquid extract
component
Discard Solid
residue
prise, on a dry weight basis, from 15 to 35% by weight of the
product.
I-T
Combination and ice
concentration
20 4. The product of claim 1 which further includes an addi
tional amount of dry powdered soluble coffee, the weight of
wet ground particles being from 3% by weight up to 40% by
weight relative to the total weight of the coffee product.
5. The product of claim 4 in which the dried soluble coffee
25 solids are freeze dried and the additional soluble coffee is
pH adjustment to 4,34.7 spray dried soluble powder, the weight of wet ground particles
being from 3% by weight up to 40% by weight relative to the
Freeze drying Conventional drying: total weight of the coffee product.
6. A process for the manufacture of an instant coffee
TF Mixing to give finished product
HT ;
30 product having improved, regular coffee aroma, flavor and
turbidity, and which forms a stable colloidal suspension when
infused which comprises:
wet grinding roast or extracted roast coffee to particles of
FLOW DIA GRAM 2 colloidal size having a particle size of about 3 to 10
35 microns effective to remain in suspension in dilute aque
Fresh roast coffee ous medium and to provide fresh-brewed aroma, flavor
and turbidity;
incorporating and encasing said colloidal particles in solu
Dry very fine grinding Conventional pressure ble coffee to form an aqueous mixture of soluble coffee
extraction 40 solids and colloidal particles having a pH which is ad
justed so as not to exceed 5.2; and
Discard solid
drying the mixture, said colloidal particles being present in
residue from above 3% by weight up to 40% by weight relative to
the total weight of the coffee product.
Pre-extraction 45 7. The process of claim 6 which further includes pre-ex
stracting the roast coffee, recovering the extracted roast cof
fee, preparing an aqueous mixture of the extracted roast cof
Pre-extract Liquid extract
component
fee, wet grinding the aqueous mixture and recovering an aque
ous mixture of colloidal material having a particle size of
50 about 3 to 10 microns.
Moist solid in post 8. The process of claim 7 which further includes separating
extraction
a non-colloidal residue from said wet ground aqueous mixture
and subjecting said residue to a post-extraction at elevated
Total product
in colloid mill
temperatures in order to exhaustively extract the residue, and
55 recovering the coffee extract therefrom.
Colloid-containing Liquid extract 9. The process of claim 7 wherein the pre-extraction is car
extract - component ried out at a temperature not exceeding 120C., and wherein
the amount of water to amount of roast coffee on a dry basis
Non-colloidal residue employed during wet grinding is from 5:1 to 12:1.
to conventional 60 10. The process of claim 7 which further includes subjecting
extraction
ground roast coffee to a mild extraction employing the aque
Combination and
ous mixture of colloidal material and recovering a soluble cof
concentration fee extract containing colloidal particles of roast coffee havin
a particle size of about 3 to 10 microns.
65 11. The process of claim 7 in which ground roasted coffee is
pH adjustment to subjected to a staged extraction by first extracting under mild
4.34,7 .
conditions employing the aqueous mixture of colloidal materi
al, withdrawing a first fraction of coffee extract from said
Freeze drying
Conventional -
drying ground roasted coffee, said extract containing roasted coffee
70 colloidal particles of a particle size of about 3 to 10 microns
-I- --
Mixing to give finished product
and further subjecting said residue of ground roasted coffee to
a post-extraction by conventional means in order to ex
haustively extract the coffee and recovering the soluble coffee
extract produced therefrom.
FLOW DIAGRAM 3 75 12. The process of claim 11 which further includes mixing