Food product

Claim 1

A PROCESS FOR PRODUCING A SOLUBLE COFFEE WHICH COMPRISES EXTRACTING SOLUBLE COFFEE SOLIDS FROM ROASTED, FRESHLY GROUND COFFEE BY PASSING THROUGH SAID COFFEE WATER WHICH HAS A TEMPERATURE NOT MUCH GREATER THAN 100* F.; STOPPING SAID WATER EXTRACTION WHEN ABOUT 18-20% BY WEIGHT OF THE COFFEE HAS BEEN EXTRACTED AS SOLUBLE COFFEE SOLIDS; TREATING A PORTION OF THE EXTRACTED COFFEE GROUNDS TO REMOVE ADDITIONAL SOLUBLE COFFEE SOLIDS BY HYDROLYZING SAID GROUNDS TO CREATE AN ESSENTIALLY TASTELESS HYDROLYSIS PRODUCT; SAID HYDROLYSIS STEP COMPRISING THE STEPS OF PREPARING AN AQUEOUS SUSPENSION OF SAID EXTRACTED GROUNDS AND AN ABSORPTIVE COLLOID, ACIDIGYING SAID SUSPENSION BY ADDING SULFURIC ACID TO GIVE A SULFURIC ACID CONCENTRATION OF ABOUT 1% BY WEIGHT OF THE AQUEOUS SUSPENSION, COOKING SAID ACID SUSPENSION FOR APPROXIMATELY 1 HOUR AT ABOUT 212* F., RAISING THE PH OF SAID COOKED SUSPENSION TO APPROXIMATELY 5-6 BY ADDING A BASIC COMPOUND WHICH FORMS A RELATIVELY INSOLUBLE SULFATE, COOLING SAID SUSPENSION, CENTRIFUGING SAID COOLED SUSPENSION TO SEPARATE THE MAJORITY OF THE SOLUTION FROM THE SUSPENDED SOLIDS, AND FILTERING SAID RESULTANT SOLUTION BY PROVIDE A SUBSTANTIALLY TASTELESS SOLUTION CONTAINING SUBSTANTIALLY NO UNDISSOLVED SOLIDS AND HAVING LESS THAN 10% DISSOLVED SOLIDS; CONCENTRATING SAID TASTELESS SOLUTION OT PROVIDE A SOLIDS CONCENTRATION AT LEAST AS HIGHAS THAT OF SAID WATER EXTRACT; ADDING SAID CONCENTRATED TASTELESS SOLUTION TO SAID EXTRACT TO GIVE A MIXTURE HAVING A RATIO BY WEIGHT OF APPROXIMATELY 4 TO 4 OF DISSOLVED WATER EXTRACT SOLIDS TO DISSOLVED TASTELESS SOLIDS; AND DRYING SAID MIXTURE TO REMOVE SUBSTANTIALLY ALL OF THE WATER THEREFROM.