CA1182327A - Process for the preparation of soluble coffee - Google Patents
Process for the preparation of soluble coffeeInfo
- Publication number
- CA1182327A CA1182327A CA000399092A CA399092A CA1182327A CA 1182327 A CA1182327 A CA 1182327A CA 000399092 A CA000399092 A CA 000399092A CA 399092 A CA399092 A CA 399092A CA 1182327 A CA1182327 A CA 1182327A
- Authority
- CA
- Canada
- Prior art keywords
- flavor
- coffee
- aroma
- extract
- concentrated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
- A23F5/505—Isolation or recuperation of coffee flavour or coffee oil from coffee extract by distillation, e.g. stripping the extract; Recovering volatile gases, e.g. during concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/34—Drying or concentrating coffee extract by spraying into a gas stream
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
PROCESS FOR THE PREPARATION OF SOLUBLE COFFEE
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 employing cold coffee extract in an absorption column to absorb highly volatile coffee flavor and aroma compounds.
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 employing cold coffee extract in an absorption column to absorb highly volatile coffee flavor and aroma compounds.
Description
l~2~7 DESCRIPTION
PROCESS FOR THE PREPARATION OF SOLUBLE COFFEE
TECHNICAL FIELD
This invention relates to a process for the 05 preparation of soluble coffee by spray drying a concen~rated aqueous coffee extract obtained from roasted and ground coffee.
Work done by Huste et al., U.S. Patent No. 3,345,18~, indicates that volatile retention across spray drying is improved with higher solids concentration o~ aqueous coffee extract. However, since it is economical to operate the percolators at high drawoff factors giving high yields, a low concentration extract is produced. Therefore, a more effective method of concentrating extract is desirable. However, capturing and retaining volatile coffee flavor and aroma compounds is also essential.
~he present invention may be used in an improved version of the process disclosed in Shrimpton, U.S.
Patent No. 4,107,339. According to the process as described in the patent, a small percent evaporation is followed by a bulk evaporation to produce a high concentration extract. The condensate from the first evaporation is then added back to the concentrate and subsequently is spray dried.
The process as described in the patent is affected by three factors pertaining to the capture ~}~
3 ~, 7 and retention of flavor and aroma. First is the small percen~ evaporation which favors removal of compounds with a high relative volatility (relative to water). Relative volatility (~) is defined as 05 Kl/K2 where K is the ratio of vapor concentration to liquid concentration; subscript 1 refers to the 1avor and aroma compound being distilled and subscript 2 refers to water. Compounds with ~'s, i.e., relative volatilities, less than 40 are not removed well. Secondly, condensation favors compounds with low ~'s. Compounds with high a's are lost.
Thirdly, any compounds that were not removed by the small percent evaporation, are subsequently removed by the large percent evaporation and are discarded.
If one assumes that all flavor compounds are important, then the process as disclosed in the aforementioned U.S. Patent No. 4,107,339 has two areas that need improvement. The first area is the small percent evaporation. A larger percent evaporation could remove heavier volatiles (low ~'s), however the increased water load would dilute the product. Therefore, a means to separate and concentrate the volatiles before addback such as a distillation column is needed. Secondly, the condenser could be improved by providing a means of capturing the highly volatile compounds that are normally lost.
This invention relates to the use of an absorption column for capturing and retaining volatile coffee flavor and aroma compounds by absorption of the compounds into cold coffee extract. By "cold" is meant coffee extract at a temperature of about 10 to 15C and having a solids concentration of about 10% to 40%, preferably about 35/O. As a processing step, the use of the absorption column permits Ip~3 transfer of desirable coffee flavor and aroma compounds from a venting gaseous stream to a product liquid stream of coffee e~tract. These flavor and aroma volatiles can then be retained through further OS processing to the finished product obtained by spray drying the concentrated extract. The gaseous aroma stream can be from any source of volatile aromas, e.g., the vent from a condenser, percolator vent, grinder, etc. Preferably the volatile aromas are the non-condensed flavor and aroma compounds from the condenser. The absorp~ion column is designed for operation at or slightly above atmospheric pressure; but if the gaseous aromas are produced under a vacuum, a sealed gas compressor such as, for example, a diaphragm pump is used to compress the aroma stream, uncontaminated, to atmospheric pressure prior to entering the absorption column.
The invention is based on the finding that highly volatile coffee flavor and aroma compounds have a strong affinity for cold coffee extract.
This invention is designed to prevent the loss o desirable flavor and aroma volatiles during processing. IT1 particular, in processes such as, for e~ample, in Shrimpton U.S. Patent No. 4,107,339, it solves the problem of flavor losses during extract evaporation due to poor condensation of highly volatile flavor and aroma compounds in the aroma condenser. It can also be used to solve the problem of losses due to poor ccndensation of volatile steam aromas in processes such as steam stripping of roast and ground coffee, and for collection of grinder gas aromas for jar or brew aroma.
Another advantage of this invention is that i~
involves the use of relatively low-cost e~uipment whereas previous equipment for ~aseous aroma collectors were hi~h-cost items such as liquid nitrogen conclensers or brine-cooled wiped film vapor-liquid contactors such as a Votator. A further advantage of this invention is its mul~iplicity of uses in processes 05 where it is desirable to capture non-condensable gaseous flavor and aroma compounds for retention through to the finished product.
DISCLOSURE OF INVENTION
-A process for the preparatlon of soluble coffee by spray drying a concentrated aqueous coffee extract obtained from roasted and ground coffee has now been discovered in which the improvements which comprise the following steps result in capturing and retaining volatile coffee flavor and aroma compounds:
(a) evaporating an aqueous coffee extràct to produee an aqueous flavor a~d aroma solution;
(b) steam stripping the aqueous coffee flavor and aroma solution in a distillation column at a pressure of from 100 to 500 mm Hg absolute ~0 to strip flavor and aroma eompounds and to obtain a eoneentrated flavor and aroma solution;
(e) eondensing the steam strippings in a eondenser;
(d) compressing the gaseous non-eondensecl flavor and aroma compounds from steps (a) and (e);
(e) passing the eompressed gaseous non eondensed flavor and aroma eompounds to an absorption eolumn;
(f) taking a portion of the coneentrated stripped extraet of step (a);
(g) passing the eoncentrated extract of step (f) to said absorption eolumn countercurrent so as to absorb the eompounds of s~ep (e);
* Trade mark 3 ~ 7 (h) combining the steam strippings of step (c), the remainder of concentrated stripped extract of step (a) and the portion of concentrated e~tract containing the flavor and aroma co~pounds of 05 step (g); and (i) spray drying the combined strippings and extracts of s~ep (h).
Preferably, the extract of step (f) is maintained at a temperature of about 10 to 15C, a concentration of 10% ~o 40% solids, typically 35%, and a viscosity of 70 to 150 cps. when passed to the absorption column.
The evaporative concentration of step (a) may be carried out in a single effect evaporator such as a Centritherm*or a multiple effect evaporator.
The solids concentration of the combined strippings and extracts of step (h) fed to the spray dryer is about 35% to 60%, preferably 40% to 45%.
BEST MODE FOR CARRYING OUT THE INVENTION
This invention thus involves the use of a moderately viscous liquid (70 to 150 cps), typically 35% solids concentration, at a temperature of 10 to 15C as the absorbing medium in a gas absorption column. Generally, absorption columns are not operated w~th viscous liquids. Previous attempts to absorb gaseous aromas into a viscous liquid, such as concentrated coffee extract were not too successful due to poor operation and foaming, or were deemed economically not feasible. A unique aspect of this invention is the use of both gas and liquid streams as continuous phases in the column, thus preventing foam formation and yet providing enough contact area between gas and liquid so as to effect mass transfer of the volatiles from the gas to the liquid.
* Trade mark The overall process allows coffee extract to be concentrate~ from 10% to 20% initial upwards to 35%
to 60% solids ~ith minimal flavor and aroma loss.
The overall process involves an initial 05 evaporation step, carried out in a single effect evaporator, followed by two recovery systems. The condensate stream from the single effect evaporator is sent to a distillation column where the volatiles are separated and concentrated. The non-condensible streams are recovered in an absorption column by contacting with aroma lean concentra-ted extract having a viscosity of 70 to 150 cps. and a temperature of about 10 -to 15C. The concentrated volatile streams are combined with the concentrated extract stream before spray drying.
The step of steam stripping the aqueous flavor and aroma solution resulting from the concentration/
condensation of extract may be carried out in a distillation column. Volatiles are removed in the lower section of the distilllation column called the stripping or exhausting section. In this section a large amount of the liquid is evaporated, and several stages are provided so that volatiles can be removed.
In the upper portion of the distillation column, called the enriching or rectifying section, the volatiles are concentrated by refluxing liquid back into the column and providing a sufficient number o~
stages to achieve a desired concentration.
Approximately 75% of the extract feed to an evaporator may be evaporated. In this step, most, perhaps as high as 90%, of the volatiles are removed from the co~centrate. The extract leaving the evaporator is at a concentration of approximately 52% solids. Staging of evaporators may be necessary to achieve this concentration. A more efficien~
I :~ 8 ~
evaporator, such as a multiple effect, can be used to perform the bulk of the evapora~ion.
The distillation column has been designed to recover compounds with a lower limit of relative 05 volatility of 3 to 15. The number of actual trays can be de~ermined using standard design method. An advantage in using distillation, as a separating and concentrating device is its flexibility. By altering design and/or operating parameters, compounds with other relative volatilities can be recovered, thus altering the flavor of the final product.
Non-condensable vapors from both the evaporator and the distillation column were analyzed and found to contain a quantity of volatiles to impact flavor.
Recoveries on the absorber were above 95% for carbon compounds.
Spray drying is performed using high concentration extract (43% solids), high spray nozzle pressure (70.3 kg/cm2, 1000 psi) and low temperature drying conditions (205C in, 105C out, 400F in, 220F
out).
The spray dried products produced in accordance with this invention have been described as being similar to freeze dried. Flavor comments on the products are: winey, buttery, aromatic, groundsy, smooth and well rounded.
EXAMPLE
This invention is adapted to efficiently recover non-condensable gaseous flavor and aroma compounds venting from condensers on an evapora~or and distillation column.
1. Feed extract (15% solids) from the percolator scale tank i5 evaporated under vacuum (125 ~o 150 mm Hg, absolute) in a single stage evaporator to 55%
concentration.
~ ~ ~2~
PROCESS FOR THE PREPARATION OF SOLUBLE COFFEE
TECHNICAL FIELD
This invention relates to a process for the 05 preparation of soluble coffee by spray drying a concen~rated aqueous coffee extract obtained from roasted and ground coffee.
Work done by Huste et al., U.S. Patent No. 3,345,18~, indicates that volatile retention across spray drying is improved with higher solids concentration o~ aqueous coffee extract. However, since it is economical to operate the percolators at high drawoff factors giving high yields, a low concentration extract is produced. Therefore, a more effective method of concentrating extract is desirable. However, capturing and retaining volatile coffee flavor and aroma compounds is also essential.
~he present invention may be used in an improved version of the process disclosed in Shrimpton, U.S.
Patent No. 4,107,339. According to the process as described in the patent, a small percent evaporation is followed by a bulk evaporation to produce a high concentration extract. The condensate from the first evaporation is then added back to the concentrate and subsequently is spray dried.
The process as described in the patent is affected by three factors pertaining to the capture ~}~
3 ~, 7 and retention of flavor and aroma. First is the small percen~ evaporation which favors removal of compounds with a high relative volatility (relative to water). Relative volatility (~) is defined as 05 Kl/K2 where K is the ratio of vapor concentration to liquid concentration; subscript 1 refers to the 1avor and aroma compound being distilled and subscript 2 refers to water. Compounds with ~'s, i.e., relative volatilities, less than 40 are not removed well. Secondly, condensation favors compounds with low ~'s. Compounds with high a's are lost.
Thirdly, any compounds that were not removed by the small percent evaporation, are subsequently removed by the large percent evaporation and are discarded.
If one assumes that all flavor compounds are important, then the process as disclosed in the aforementioned U.S. Patent No. 4,107,339 has two areas that need improvement. The first area is the small percent evaporation. A larger percent evaporation could remove heavier volatiles (low ~'s), however the increased water load would dilute the product. Therefore, a means to separate and concentrate the volatiles before addback such as a distillation column is needed. Secondly, the condenser could be improved by providing a means of capturing the highly volatile compounds that are normally lost.
This invention relates to the use of an absorption column for capturing and retaining volatile coffee flavor and aroma compounds by absorption of the compounds into cold coffee extract. By "cold" is meant coffee extract at a temperature of about 10 to 15C and having a solids concentration of about 10% to 40%, preferably about 35/O. As a processing step, the use of the absorption column permits Ip~3 transfer of desirable coffee flavor and aroma compounds from a venting gaseous stream to a product liquid stream of coffee e~tract. These flavor and aroma volatiles can then be retained through further OS processing to the finished product obtained by spray drying the concentrated extract. The gaseous aroma stream can be from any source of volatile aromas, e.g., the vent from a condenser, percolator vent, grinder, etc. Preferably the volatile aromas are the non-condensed flavor and aroma compounds from the condenser. The absorp~ion column is designed for operation at or slightly above atmospheric pressure; but if the gaseous aromas are produced under a vacuum, a sealed gas compressor such as, for example, a diaphragm pump is used to compress the aroma stream, uncontaminated, to atmospheric pressure prior to entering the absorption column.
The invention is based on the finding that highly volatile coffee flavor and aroma compounds have a strong affinity for cold coffee extract.
This invention is designed to prevent the loss o desirable flavor and aroma volatiles during processing. IT1 particular, in processes such as, for e~ample, in Shrimpton U.S. Patent No. 4,107,339, it solves the problem of flavor losses during extract evaporation due to poor condensation of highly volatile flavor and aroma compounds in the aroma condenser. It can also be used to solve the problem of losses due to poor ccndensation of volatile steam aromas in processes such as steam stripping of roast and ground coffee, and for collection of grinder gas aromas for jar or brew aroma.
Another advantage of this invention is that i~
involves the use of relatively low-cost e~uipment whereas previous equipment for ~aseous aroma collectors were hi~h-cost items such as liquid nitrogen conclensers or brine-cooled wiped film vapor-liquid contactors such as a Votator. A further advantage of this invention is its mul~iplicity of uses in processes 05 where it is desirable to capture non-condensable gaseous flavor and aroma compounds for retention through to the finished product.
DISCLOSURE OF INVENTION
-A process for the preparatlon of soluble coffee by spray drying a concentrated aqueous coffee extract obtained from roasted and ground coffee has now been discovered in which the improvements which comprise the following steps result in capturing and retaining volatile coffee flavor and aroma compounds:
(a) evaporating an aqueous coffee extràct to produee an aqueous flavor a~d aroma solution;
(b) steam stripping the aqueous coffee flavor and aroma solution in a distillation column at a pressure of from 100 to 500 mm Hg absolute ~0 to strip flavor and aroma eompounds and to obtain a eoneentrated flavor and aroma solution;
(e) eondensing the steam strippings in a eondenser;
(d) compressing the gaseous non-eondensecl flavor and aroma compounds from steps (a) and (e);
(e) passing the eompressed gaseous non eondensed flavor and aroma eompounds to an absorption eolumn;
(f) taking a portion of the coneentrated stripped extraet of step (a);
(g) passing the eoncentrated extract of step (f) to said absorption eolumn countercurrent so as to absorb the eompounds of s~ep (e);
* Trade mark 3 ~ 7 (h) combining the steam strippings of step (c), the remainder of concentrated stripped extract of step (a) and the portion of concentrated e~tract containing the flavor and aroma co~pounds of 05 step (g); and (i) spray drying the combined strippings and extracts of s~ep (h).
Preferably, the extract of step (f) is maintained at a temperature of about 10 to 15C, a concentration of 10% ~o 40% solids, typically 35%, and a viscosity of 70 to 150 cps. when passed to the absorption column.
The evaporative concentration of step (a) may be carried out in a single effect evaporator such as a Centritherm*or a multiple effect evaporator.
The solids concentration of the combined strippings and extracts of step (h) fed to the spray dryer is about 35% to 60%, preferably 40% to 45%.
BEST MODE FOR CARRYING OUT THE INVENTION
This invention thus involves the use of a moderately viscous liquid (70 to 150 cps), typically 35% solids concentration, at a temperature of 10 to 15C as the absorbing medium in a gas absorption column. Generally, absorption columns are not operated w~th viscous liquids. Previous attempts to absorb gaseous aromas into a viscous liquid, such as concentrated coffee extract were not too successful due to poor operation and foaming, or were deemed economically not feasible. A unique aspect of this invention is the use of both gas and liquid streams as continuous phases in the column, thus preventing foam formation and yet providing enough contact area between gas and liquid so as to effect mass transfer of the volatiles from the gas to the liquid.
* Trade mark The overall process allows coffee extract to be concentrate~ from 10% to 20% initial upwards to 35%
to 60% solids ~ith minimal flavor and aroma loss.
The overall process involves an initial 05 evaporation step, carried out in a single effect evaporator, followed by two recovery systems. The condensate stream from the single effect evaporator is sent to a distillation column where the volatiles are separated and concentrated. The non-condensible streams are recovered in an absorption column by contacting with aroma lean concentra-ted extract having a viscosity of 70 to 150 cps. and a temperature of about 10 -to 15C. The concentrated volatile streams are combined with the concentrated extract stream before spray drying.
The step of steam stripping the aqueous flavor and aroma solution resulting from the concentration/
condensation of extract may be carried out in a distillation column. Volatiles are removed in the lower section of the distilllation column called the stripping or exhausting section. In this section a large amount of the liquid is evaporated, and several stages are provided so that volatiles can be removed.
In the upper portion of the distillation column, called the enriching or rectifying section, the volatiles are concentrated by refluxing liquid back into the column and providing a sufficient number o~
stages to achieve a desired concentration.
Approximately 75% of the extract feed to an evaporator may be evaporated. In this step, most, perhaps as high as 90%, of the volatiles are removed from the co~centrate. The extract leaving the evaporator is at a concentration of approximately 52% solids. Staging of evaporators may be necessary to achieve this concentration. A more efficien~
I :~ 8 ~
evaporator, such as a multiple effect, can be used to perform the bulk of the evapora~ion.
The distillation column has been designed to recover compounds with a lower limit of relative 05 volatility of 3 to 15. The number of actual trays can be de~ermined using standard design method. An advantage in using distillation, as a separating and concentrating device is its flexibility. By altering design and/or operating parameters, compounds with other relative volatilities can be recovered, thus altering the flavor of the final product.
Non-condensable vapors from both the evaporator and the distillation column were analyzed and found to contain a quantity of volatiles to impact flavor.
Recoveries on the absorber were above 95% for carbon compounds.
Spray drying is performed using high concentration extract (43% solids), high spray nozzle pressure (70.3 kg/cm2, 1000 psi) and low temperature drying conditions (205C in, 105C out, 400F in, 220F
out).
The spray dried products produced in accordance with this invention have been described as being similar to freeze dried. Flavor comments on the products are: winey, buttery, aromatic, groundsy, smooth and well rounded.
EXAMPLE
This invention is adapted to efficiently recover non-condensable gaseous flavor and aroma compounds venting from condensers on an evapora~or and distillation column.
1. Feed extract (15% solids) from the percolator scale tank i5 evaporated under vacuum (125 ~o 150 mm Hg, absolute) in a single stage evaporator to 55%
concentration.
~ ~ ~2~
2. The vapors are condensed in a tower water condenser.
3. The non-condensed gaseous aromas are then compressed to atmospheric pressure and fed to the 05 bottom of the absorption column.
4. The flavor and aroma condensate from step 2 is concentrated in a distillation column 20 fold under vacuum (360 mm Hg, absolute).
5. Non-condensed gaseous aromas from the vacuum distillation column are compressed to atmospheric pressure and fed to the bottom of the absorption column.
6. A portion of the concentrated extract ~10%
by solids' weight from step 1) is diluted back to 35% solids concentration and fed into the top of the absorber. Operation is conLinuous, counter-current.
5. The aroma-rich absorber product is then combined with the liquid aroma from the distillation column and the remainder of the concentrated extract.
6. The combined distillate and extracts are then spray dried.
Gas chromatograph analyses of the gas streams were performed. Taste comparisons of absorber feed and absorber product showed the product to contain significantly higher levels of coffee flavor notes predominantly described as winey, buttery, aromatic, and rich. Gas chromatograms further showed that essentially all the gaseous aromas were recovered from the gaseous stream fed to the absorber.
A study of the following products was then run for product evaluation purposes.
1. Commercial freeze-dried coffee product 2. Spray-dried coffee product according to process of invention (high Colombian blend) 1 ~2~
3. Spray-dried coffee product according to - process of invention (moderate Colombian blend) 4. Commercial freeze-dried coffee product A total of 576 judgements were conducted among 05 respondents who used either non-decaffeinated freeze dried coffee or ground and freeze dried coffee.
No differences were found between the two user groups (freeze dried and ground and freeze dried, Dual Users~. Results from this test indicated equal preference between products made according to the process of this invention and the commercial freeze-dried coffee products.
by solids' weight from step 1) is diluted back to 35% solids concentration and fed into the top of the absorber. Operation is conLinuous, counter-current.
5. The aroma-rich absorber product is then combined with the liquid aroma from the distillation column and the remainder of the concentrated extract.
6. The combined distillate and extracts are then spray dried.
Gas chromatograph analyses of the gas streams were performed. Taste comparisons of absorber feed and absorber product showed the product to contain significantly higher levels of coffee flavor notes predominantly described as winey, buttery, aromatic, and rich. Gas chromatograms further showed that essentially all the gaseous aromas were recovered from the gaseous stream fed to the absorber.
A study of the following products was then run for product evaluation purposes.
1. Commercial freeze-dried coffee product 2. Spray-dried coffee product according to process of invention (high Colombian blend) 1 ~2~
3. Spray-dried coffee product according to - process of invention (moderate Colombian blend) 4. Commercial freeze-dried coffee product A total of 576 judgements were conducted among 05 respondents who used either non-decaffeinated freeze dried coffee or ground and freeze dried coffee.
No differences were found between the two user groups (freeze dried and ground and freeze dried, Dual Users~. Results from this test indicated equal preference between products made according to the process of this invention and the commercial freeze-dried coffee products.
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. In a process for the preparation of soluble coffee by spray drying a concentrated aqueous coffee extract obtained from roasted and ground coffee, the improvements which comprise:
(a) evaporating an aqueous coffee extract to a con-centration of in excess of 35% by weight solids to produce an aqueous flavor and aroma solution;
(b) steam stripping the aqueous coffee flavor and aroma solution in a distillation column at a pressure of from 100 to 500 mm Hg absolute to strip flavor and aroma compounds and to obtain a concentrated flavor and aroma solution;
(c) condensing the steam strippings in a condenser;
(d) compressing the gaseous non-condensed flavor and aroma compounds from steps (a) and (c);
(e) passing the compressed gaseous non-condensed flavor and aroma compounds to an absorption column operating with two continuous phases;
(f) taking a portion of the concentrated stripped extract of step (a);
(g) passing the concentrated extract of step (f) at a temperature of about 10° to 15°C and a viscosity of 70 to 150 cps to said absorption column concurrently so as to absorb the compounds of step (e);
(h) combining the condensed steam strippings of step (c), the remainder of concentrated stripped extract of step (a) and the portion of concentrated extract containing the flavor and aroma compounds of step (g); and (i) spray drying the combined strippings and extracts of step (h).
(a) evaporating an aqueous coffee extract to a con-centration of in excess of 35% by weight solids to produce an aqueous flavor and aroma solution;
(b) steam stripping the aqueous coffee flavor and aroma solution in a distillation column at a pressure of from 100 to 500 mm Hg absolute to strip flavor and aroma compounds and to obtain a concentrated flavor and aroma solution;
(c) condensing the steam strippings in a condenser;
(d) compressing the gaseous non-condensed flavor and aroma compounds from steps (a) and (c);
(e) passing the compressed gaseous non-condensed flavor and aroma compounds to an absorption column operating with two continuous phases;
(f) taking a portion of the concentrated stripped extract of step (a);
(g) passing the concentrated extract of step (f) at a temperature of about 10° to 15°C and a viscosity of 70 to 150 cps to said absorption column concurrently so as to absorb the compounds of step (e);
(h) combining the condensed steam strippings of step (c), the remainder of concentrated stripped extract of step (a) and the portion of concentrated extract containing the flavor and aroma compounds of step (g); and (i) spray drying the combined strippings and extracts of step (h).
2. A process as in claim 1, in which the evaporative concentration step (a) is carried out in a single-effect evap-orator.
3. A process as in claim 1 in which the evaporative concentration step (a) is carried out in a multiple effect evaporator.
4. A process as in claim 1 in which the solids concentration of the combined strippings and extracts of step (h) is 40 to 45%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US24766381A | 1981-03-26 | 1981-03-26 | |
| US247,663 | 1981-03-26 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1182327A true CA1182327A (en) | 1985-02-12 |
Family
ID=22935821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000399092A Expired CA1182327A (en) | 1981-03-26 | 1982-03-23 | Process for the preparation of soluble coffee |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS57170143A (en) |
| AU (1) | AU8188782A (en) |
| CA (1) | CA1182327A (en) |
| DE (1) | DE3211069A1 (en) |
| ES (1) | ES8303043A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1204325A (en) * | 1982-03-23 | 1986-05-13 | Harry Silla | Process for the preparation of soluble coffee |
| EP0240754B1 (en) * | 1986-04-08 | 1992-08-05 | Societe Des Produits Nestle S.A. | Aromatics recovery and transfer |
| DE4038525A1 (en) * | 1990-12-03 | 1992-06-04 | Jacobs Suchard Ag | METHOD FOR PRODUCING A TASTE-IMPROVED SOLUBLE COFFEE |
| EP2537423A1 (en) * | 2011-06-22 | 2012-12-26 | Nestec S.A. | Method of producing an aromatised aqueous liquid |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3345182A (en) * | 1965-10-05 | 1967-10-03 | Gen Foods Corp | Preparing aromatic spray dried coffee |
| GB1563230A (en) * | 1976-07-29 | 1980-03-19 | Gen Foods Ltd | Production of soluble coffee |
-
1982
- 1982-03-23 CA CA000399092A patent/CA1182327A/en not_active Expired
- 1982-03-25 DE DE19823211069 patent/DE3211069A1/en active Granted
- 1982-03-25 ES ES510793A patent/ES8303043A1/en not_active Expired
- 1982-03-25 AU AU81887/82A patent/AU8188782A/en not_active Abandoned
- 1982-03-26 JP JP57048767A patent/JPS57170143A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| DE3211069C2 (en) | 1991-01-03 |
| ES510793A0 (en) | 1983-02-01 |
| JPH0145349B2 (en) | 1989-10-03 |
| DE3211069A1 (en) | 1982-11-18 |
| AU8188782A (en) | 1982-09-30 |
| JPS57170143A (en) | 1982-10-20 |
| ES8303043A1 (en) | 1983-02-01 |
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