EP0089832A1
Expired / Lapsed
EP
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Process for the preparation of soluble coffee
Assignee: General Foods Corp
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Filing: 1983-03-18
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Granted: —
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Expires: 2003-03-18
Abstract
Abstract This invention is designed to prevent the loss of desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extract is improved by the entrainment and solubilization of highly volatile coffee flavor and aroma compounds in the extract prior to spray drying.
Inventors
- 👤 Harry Silla
- 👤 Basam Emir Nabulsi
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-05 09:54
CPC Classifications
A; A23; A23F; A23F5/00; A23F5/46; A23F5/48; A23F5/50; A23F5/505; A23F5/24; A23F5/28; A23F5/285; A23F5/34
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
118 words
A process for the preparation of soluble coffee by spray drying a concentrated aqueous coffee extract obtained from roasted and ground coffee, characterised by: (a) evaporating an aqueous coffee extract in an initial evaporation step; (b) condensing the vapors from the initial evaporation step in a chilled water condenser; (c) concentrating the extract from step (a) in a bulk evaporation step; (d) adding back the condensed vapors from step (b) to the concentrated extract from step (c); (e) passing gaseous non-condensed flavor and aroma compounds of step (b) through an entraining means to the combined extract and condensed vapors of step (d) and; (f) spray drying the extract, condensed vapors, and flavor and aroma compounds of step (e).
Claim 2
Dependent Claim
118 words
A process for the preparation of soluble coffee by spray drying a concentrated aqueous coffee extract obtained from roasted and ground coffee, characterised by: (a) evaporating an aqueous coffee extract in an initial evaporation step; (b) condensing the vapors from the initial evaporation step in a chilled water condenser; (c) concentrating the extract from step (a) in a bulk evaporation step; (d) adding back the condensed vapors from step (b) to the concentrated extract from step (c); (e) passing gaseous non-condensed flavor and aroma compounds of step (b) through an entraining means to the combined extract and condensed vapors of step (d) and; (f) spray drying the extract, condensed vapors, and flavor and aroma compounds of step (e).
Claim 3
Dependent Claim
51 words
A process as in Claim 1 in which the extract of step (d) is maintained at a pressure of 2.8 to 7.0 kg/cm 2 (40 to 100 psig), a temperature of 10 0 to 15 0 C and a concentration of 35 to 60% solids when passed to the entraining means.
Claim 4
Dependent Claim
17 words
A process as in Claim 1 or Claim 2 in which said entraining means is a venturi.
Claim 5
Dependent Claim
34 words
A process according to any one of claims 1 to 3 in which the initial evaporation step (a) is carried out in a single effect evaporator to evaporate 4 to 10% of the extract.
Claim 6
Dependent Claim
44 words
A process according to any one of claims 1 to 4 in which the rate of coffee solids passing through steps (a), (c), (d), (e) and (f) is equal with the rate of coffee solids passing through step (a) being the rate determining step.
Claim 7
Dependent Claim
30 words
A process according to any one of claims 1 to 5 in which all processing steps are coordinated and integrated so as to maintain a continuous and steady state operation.
References Cited (Backward Citations)
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