Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Patent
1997-08-05
1999-04-27
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
426434, 426595, A23F 500
Patent
active
058979034
ABSTRACT:
A process for the counter-current extraction of soluble coffee solids. Soluble coffee solids are extracted from roast and ground coffee in a first extraction stage using a primary extraction liquid at a temperature of 80.degree. C. to 160.degree. C. Then soluble coffee solids are extracted from the partially extracted grounds in a second extraction stage using a secondary extraction liquid at a temperature of 160.degree. C. to 190.degree. C., the coffee grounds having at least 25% by weight of soluble coffee solids extracted from them. The coffee grounds obtained from the second extraction stage are drained and thermally hydrolyzed in a hydrolysis stage at a temperature of 160.degree. C. to 220.degree. C. for 1 to 15 minutes. Soluble coffee solids are extracted from the hydrolyzed coffee grounds in a third extraction stage using a tertiary extraction liquid at a temperature of 170.degree. C. to 195.degree. C. to provide extracted coffee grounds and a hydrolyzed coffee extract.
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Gerhard-Rieben Elke
Lebet Claude Rene
Leloup Valerie
Schlecht Klaus
Nestec S.A.
Weier Anthony J.
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