Food or edible material: processes – compositions – and products – Processes – Separating volatile essence and combining the separated...
Patent
1981-03-05
1982-10-05
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Processes
Separating volatile essence and combining the separated...
426386, 426388, 426424, 426432, A23F 522, A23F 526
Patent
active
043528295
ABSTRACT:
A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract. The flavor volatile condensate collected from the unsteamed coffee extract is added back to the concentrated combined extract. The concentrated extract can then be dried in a conventional manner to produce a soluble coffee product.
REFERENCES:
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patent: 3132947 (1964-05-01), Mahlmann
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patent: 3615665 (1971-10-01), White et al.
patent: 3644123 (1972-02-01), Pitchon
Sivetz Coffee Processing Technology, vol. 2, 1963, Avis Westport, Conn., pp. 43-45, 78-83, 157-160, 241-243.
Noyes Robert M.
Voeller Roger W.
Dabek Rose Ann
Filcik Julius P.
Golian Joseph M.
The Procter & Gamble & Company
Witte Richard C.
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