TH6515A - Soluble coffee production process - Google Patents

Abstract

This invention is designed to extract the desired aroma and flavor vapors during the aqueous extraction process of roasted and finely ground coffee. The entire process of preparing soluble coffee by spray drying of concentrated coffee extract is improved by using a stripper to retain up to 20% of the extract before concentration and to retain non-condensable aromas that can be condensed in cold water using a 4-48 stage adsorption system with L/V ratios of 0.1/1 to 30/1 before reintroducing the absorbed aromas into the concentrated coffee extract and spray drying to obtain dry and aromatic soluble coffee.

Claims (2)

1. The process for preparing aromatic dried coffee consists of (a) extracting the essence from freshly ground roasted coffee beans to extract Obtain a coffee extract containing at least [number] gas chromatography counts. 2500 micrograms/gram of soluble solid coffee. (b) Collect the "mild" odor from the extract in the vacuum cleaner. A vacuum is created using cold water as a barrier to induce condensation and storage. The fragrance in the water used for extraction. (c) Stripping the extract in step (a) with steam and preserving the fragrance. 20% condensation can be achieved using a condenser, cooling, and storage. Non-condensable substance in the vacuum of step (b). (d) Evaporation under conditions of pressure lower than the atmospheric pressure of the chisel. Extract the strip of layer (c) to obtain the amount of solids. At least 40% (e) Add the fragrance to the extract of step (b) and the fragrance blend. The density of the stage (c) is placed in an absorbent with 4 to 48 stages. And allow the fragrance to come into contact with cool water at a depth of less than 10 cm, with the following proportions: The ratio of liquid to gas is 0.1 to 1 to 30 to 1. The gas contains... Fragrance in the extract of (b) (f) Combine the absorbed aromas from step (e) with the extract. Intensity of stage (d) and (g) The concentrated substance is dried by spraying (f) to obtain Aromatic instant coffee. 2. The process according to claim number 1, in which the extraction in step (a) It is prepared from roasted and ground coffee beans, consisting of Arabica beans. At least 30% to create the sharp wine aroma and flavor. Butter in the final product that is dried by spraying. (2 claims, 1 page, 2 images)