CA1083881A - Separation and recovery of coffee aroma constituents from roasted coffee - Google Patents
Separation and recovery of coffee aroma constituents from roasted coffeeInfo
- Publication number
- CA1083881A CA1083881A CA285,489A CA285489A CA1083881A CA 1083881 A CA1083881 A CA 1083881A CA 285489 A CA285489 A CA 285489A CA 1083881 A CA1083881 A CA 1083881A
- Authority
- CA
- Canada
- Prior art keywords
- oil
- coffee
- fat
- roasted coffee
- roasted
- 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
Abstract
ABSTRACT This invention relates to an improved process for the separation and recovery of coffee aroma constituents from roasted coffee. A higher recovery of volatile aroma components from ex-pressed roasted coffee may be obtained than previously possible by the process which comprises adding a lipophilic or oleaginous substance in liquid form to roasted coffee, subdividing the roast-ed coffee and then separating the aromatized lipophilic or oleaginous substance from the subdivided roasted coffee.
Description
` 1~83881 This invention relates to an improved process for the separation and recovery of coffee aroma constituents from roasted coffee.
Harsh processing conditions associated with the pro-duction of soluble instant coffee frequently results in a rela-tively non-aromatic product. Aromatizing this soluble instant coffee generally encompasses the restoration of the character-istic roasted and ground coffee aroma. The mechanical pressing or expelling of coffee oil from freshly roasted whole coffee beans provides a source of aromatic material to be added to sol-uble coffee immediately prior to packing. Market research has established that the consumer considers the resulting in-jar "fresh coffee aroma" to be a very desirable attribute.
~ n the past twenty years, significant progress has been made in isolating and fixing coffee aroma. Several coffee processors have explored many different aroma ~ources both natural and synthetic. There has also been considerable manipu-lation of the aroma volatiles from these different origins. For example, various distillation processes have been employed to strip volatile aroma components from expressed coffee oil and to concentrate or fold these aromatics into a lesser amount of expressed coffee oil. This forms the backbone of the oil folding process disclosed by Feldman et al. in Canadian Patent 603,954.
These processes have created a need for expelled oil of constant and sufficiently high aroma content to be used either single strength or concentrated to a desired aroma intensity.
A significant problem of expressed coffee oil pro-cesses is the resultant accumulation of expressed roasted coffee (coffee meal residue, presscake) which is a difficult to deal with by-product of an expelling operation.
~.
-10 83~5~3i Another problem encountered is that when coffee oil is expressed from roasted coffee or when roasted coffee is sub-divided substantial amounts of useful aroma constituents are released and escape, or are destroyed due to the high tempera-tures of the resultant coffee meal residue.
A further problem when producing folded oil is that the 6ingle-fold oil should have a suitably low moisture content so that in the folding process the moisture content of the re-sultant folded oil is multiplied to an acceptably low value.
Another problem encountered by prior art processes was that when capturing aroma constituents of roasted coffee being ground ("grinder gas") the resultant captured aroma constituents would exhibit harsh notes.
In view of the above-mentioned problems this invention is predicated on processing improvements in the separation and recovery of volatile aroma constituents from expres~d roasted coffee.
The invention entails adding a liquified oil or fat (preferably dearomatized coffee oil) to roasted coffee, subdividing the roasted coffee, and then separating the aro-mati~ed oil or fat from the subdivided roasted coffee. Prefer-ably an expressin~ operation is utilized and expressing pressures of at least 5,000 p.~.i. (350 kg/sq. cm.) are em-ployed.
Other features and advantages of the invention will be apparent from the following description.
It has been found that if a liquified oil or fat, i.e., an oil or fat that has had aromatic constituents removed or an oil or fat that is not saturated with aroma constituents, is added to roasted coffee, subdividing the roasted coffee and then separating (preferably by expressing) the oil or ., '' 388~
fat from the subdivided roasted coffee a high yield of oil or fat with high aroma content will be obtained from the expressed roasted coffee. This results in a higher percentage of the aroma constituents from the roasted coffee being captured from the roasted coffee than was previously possible from expressing roasted coffee without additional oil or fat. In other words, through use of this invention one now has the potential of cap-turing several times as much coffee aroma volatiles thereby in-creasing expeller yields of high quality aromatized oil or fat with the resultant generation of reduced quantities of presscake (i.e., a reduced presscake to aromatized oil ratio). Through use of this procèss maximum intimacy is established and main-tained between the carrier oil or fat and the aroma components (i.e., maximization of carrier-volatile interface) during all phases of their release from the roasted bean. Also, more aroma constituents from the roasted coffee can be incorporated into the oil or fat because the amount of oil or fat available to cap-ture (dissolve) the aroma constituents is greater than that naturally present in roasted coffee. The resultant expressed oil is of constant and sufficiently high aroma content and qua-lity to enable the oil to be used single strength or concen-trated (folded) to a desired aroma intensity.
While preferably the roasted coffee is subdivided in an expelling operation thereby additionally expressing the cof~
fee oil which is naturally present in the coffee, alternatively the roasted coffee can be subdivided by grinding or milling the coffee in the presence of oil or fat. Preferably, the coffee will be ground or milled to colloidal size particles or to a state of subdivision where all the aromatics are released.
~urther, since the oil or fat added to the roasted coffee can be effectively controlled to have a low or minimal 10 8 3~31 moisture content, this ensures that the moisture content of the aromatized oil will be low even if a greater quantity of the mois-ture as a volatile from the subdivided beans is captured. Pre-ferably, the oil or fat is dry, (i.e., approximately 0% moisture content). The resultant aromatized fat or oil may thus have a moisture content below 0.1% by weight, and, if the aromatics are to be concentrated, the resultant folded oil may have a moisture content below 0.6% by weight. This ensures effective production of folded oil with an acceptable moisture content.
A further unexpected benefit of this invention is that the lubrication effects of the addition of oil or fat to the roasted coffee results in: (1) a substantial reduction in the drive amps needed to operate the main shaft of the expeller re-sulting in a substantial energy saving; (2) operation of the expeller at lower temperatures to the extent wherein external cooling is not necessary also resulting in energy saving; and (3) less wear on the expeller components.
Generally, the neighborhood of the expressing opera-tion is cooled to a temperature below 150C, and preferably to about 130C. This is a sufficiently elevated temperature com-patible with satisfactory yields of coffee oil and the aromas therein without substantial degradation of the coffee aroma con-stituents. The pressure exerted on the cofEee to provide a high yield of coffee oil and quality aromas cannot be stated precise-ly or directly. However, coffee oil is expelled in an accept-able condition using apparatus estimated at exerting 5,000 to 20,000 p.s.i. (350 to 1400 kg/sq. cm.) on the coffee. Prefer-ably the presscake (expressed roasted coffee, coffee meal resi-due) should have a temperature below about 175C and should have a temperature of at least about 75 C. The expressed oil pre-ferably should have a temperature of from about 25C to 120C
when measured immediately after expression.
.
. ,, .
~83881 The liquified oil or fat used in this invention com-prehends a lipophilic or oleaginous substance in liquid form (above its melting point), e.g., an oil or fat which is high boiling and non-volatile, that has had its aroma constituents removed or that is not saturated with aroma constituents. Pre-ferably the oil or fat is dearomatized, although non-dgaromatized oil or fat can be used provided it is not saturated with aroma constituents. The dearomatized oil or fat may be obtained by any process which does not adversely affect the oil or fat so as to destroy its aroma carrying properties and render the oil or fat useless in this process. It is preferable to use oils or fats which are stable against oxidation and other degradation.
Suitable oils and fats include corn oil, soybean oil, cottonseed oil, coconut oil, peanut oil, beef tallow, mutton tallow, mineral oil, etc., as well as various combinations of oils or fats, but the preferable oil is coffee oil.
A reason that coffee oil is one of the most preferred aroma carriers is due to the presence of natural antioxidants which prevents staling and retard the deterioration (oxidation) of the coffee oil and aroma constituents both in storage and in the jar or on the shelf. Another reason is that coffee oil (pre-ferably dearomatized coffee oil) effectively captures a balanced coffee aroma indistinguishable from that normally captured by expressed coffee oil and without the harsh non-coffee like notes normally associated with "grinder gas". Because of their dif-ferential affinities for dissolving coffee oil aromatics, vari-ous oils or fats may effectively capture different aroma vola-tiles than normally captured by coffee oil and result in a non-coffee like aroma. For instance, corn oil is a more efficient scavenger of the very light coffee aroma volatiles than is an equal volume of dearomatiæed coffee oil at the same temperatures , . . .
.. . .
1~3881 and conditions resulting in the corn oil capturing a non-coffee like aroma. However, such non-coffee like aroma may be desir-able in certain applications, or where the corn oil is combined with other oils or fats which are selective of the heavier volatiles and/or processed at different temperatures or condi-tions the result may be a desirable coffee like aroma.
Levels of oil or fat to be added to the roasted beans may be as high as 50% by weight of the feed beans, however, much higher levels may also be employed depending upon economic feasi-bility and methodology.
Preferably the coffee oil used is dearomatized. Onepreferred method of obtaining dearomatized coffee oil is the pro-cess disclosed by Feldman et al. in Canadian Patent 603,954, which involves distilling off the aromatic constituents of cof-fee oil expressed from roasted coffee using mild temperatures and sub-atmospheric pressures leaving behind the dearomatlzed coffee oil. This dearomatized coffee oil is found to have optimum aroma carrying properties and is especially useful in the process of this invention. Practically and preferably the aromatic constituents obtained from coffee oil when it is dearo-matized may subsequently be used in a process such as that dis-closed in the Feldman et al. patent in which the aromatic con-stituents are incorporated into a coffee oil to make a 3- to 10-fold coffee oil (aromas obtained from 3 to 10 parts coffee oil are concentrated into 1 part coffee oil). However, if the ob-jective of the distillation is solely to dearomatize the coffee oil for the purpose of preparing a carrier and not to capture the aromatic constituents then harsh conditions may be applied.
While this invention is preferably applicable to whole -roasted coffee beans, it is also applicable to ground roasted ., . . - ~ - . -- . -~083881 coffee beans or c~ffee beans that are partially subdivided prior to adding the oil or fat. However, when utilizing ground coffee, useful aroma constituents are lost in the initial grinding action.
A feature associated with the addition of oil or fat to the roasted coffee and subdividing (preferably expressing~ the roasted coffee is the resultant increased level of fines in the unfiltered aromatized oil or fat. Conventional filters employed to remove the fines from the oil were found to be ineffective and inefficient in that the continued buildup of fines caused block-age requiring frequent interruption of the process for cleaning,and leakage of fines was virtually undetectable until major cleaning was necessary. Use of a filter press such as the plate-and-frame filter presses produced by Star Tank and Filter Corp., Bronx, N.Y. was found to be an effective and efficient filter for removing the resultant increased level of fines in the oil or fat, the discharge manifolding of such plate-and-frame ~ilter press being shrouded to prevent aroma loss from the oil or ~at. Due to the viscosity of the unfiltered aromatized oil or fat, the oil or fat should be maintained at a sufficiently high temperature during filtration to obtain adequate filtration, how-ever at the same time a sufficiently low temperature should be maintained to avoid excessive loss or degradation of aroma constituents. When using coffee oil as a carrier the preferred oil temperature is in the range of 25-45C.
EXAMPLE I
Dearomatized coffee oil was obtained by distilling off the aromatic constituents of expressed coffee oil at sub-atmos-pheric pressures (i.e., from about 50 mm. to about 4 microns) and under mild temperatures (i.e., from about 20 to 60C3.
Varying percentages of the dearomatized coffee oil at 25C were added to the whole roasted beans followed by subjecting the beans to an expressing operation carried out in a 1/4 scale Anderson*
*Manufacturers Name midget expeller. The beans used in the runs recorded in each of the following tables resulted from a single roast. Each run lasted 65 minutes with an expressed oil temperature of 30C and an expressed roasted coffee temperature of 100C. The total oil yield and the level of aromatic constituents were determined.
The level of aromatic constituents was measured through gas-liquid chromatography, as the gas-liquid chromatography peak area is directly proportional to the level of aromatic constituents present in or the aromatic intensity of the oil. The gas-liquid chromatography peak area of the dearomatized coffee oil added to the roasted coffee is undetectable, i.e., approximately 0.
Tables I, II, and III indicate the results obtained in which the gas-liquid chromatography peak area (level of aromatic constituents) was not significantly affected (i.e., not diluted) upon addition of dearomatized coffee oil to the coffee beans but there was an effective increase in oil which was aromatized from 14% up to 46% observed. All expelled oils in the experiment were evaluated by an aroma panel and were found to be within normal aroma variation, i.e., no significant difference from oil expressed without addition of dearomatized coffee oil.
. :, .
~8388~
TABLE I
Dearomatized CoffeeOil Yield Oil added (% by wt.(% by wt. of Oil Run Number feed beans) feed beans G.C.
1 0.0 14.1 45.2
Harsh processing conditions associated with the pro-duction of soluble instant coffee frequently results in a rela-tively non-aromatic product. Aromatizing this soluble instant coffee generally encompasses the restoration of the character-istic roasted and ground coffee aroma. The mechanical pressing or expelling of coffee oil from freshly roasted whole coffee beans provides a source of aromatic material to be added to sol-uble coffee immediately prior to packing. Market research has established that the consumer considers the resulting in-jar "fresh coffee aroma" to be a very desirable attribute.
~ n the past twenty years, significant progress has been made in isolating and fixing coffee aroma. Several coffee processors have explored many different aroma ~ources both natural and synthetic. There has also been considerable manipu-lation of the aroma volatiles from these different origins. For example, various distillation processes have been employed to strip volatile aroma components from expressed coffee oil and to concentrate or fold these aromatics into a lesser amount of expressed coffee oil. This forms the backbone of the oil folding process disclosed by Feldman et al. in Canadian Patent 603,954.
These processes have created a need for expelled oil of constant and sufficiently high aroma content to be used either single strength or concentrated to a desired aroma intensity.
A significant problem of expressed coffee oil pro-cesses is the resultant accumulation of expressed roasted coffee (coffee meal residue, presscake) which is a difficult to deal with by-product of an expelling operation.
~.
-10 83~5~3i Another problem encountered is that when coffee oil is expressed from roasted coffee or when roasted coffee is sub-divided substantial amounts of useful aroma constituents are released and escape, or are destroyed due to the high tempera-tures of the resultant coffee meal residue.
A further problem when producing folded oil is that the 6ingle-fold oil should have a suitably low moisture content so that in the folding process the moisture content of the re-sultant folded oil is multiplied to an acceptably low value.
Another problem encountered by prior art processes was that when capturing aroma constituents of roasted coffee being ground ("grinder gas") the resultant captured aroma constituents would exhibit harsh notes.
In view of the above-mentioned problems this invention is predicated on processing improvements in the separation and recovery of volatile aroma constituents from expres~d roasted coffee.
The invention entails adding a liquified oil or fat (preferably dearomatized coffee oil) to roasted coffee, subdividing the roasted coffee, and then separating the aro-mati~ed oil or fat from the subdivided roasted coffee. Prefer-ably an expressin~ operation is utilized and expressing pressures of at least 5,000 p.~.i. (350 kg/sq. cm.) are em-ployed.
Other features and advantages of the invention will be apparent from the following description.
It has been found that if a liquified oil or fat, i.e., an oil or fat that has had aromatic constituents removed or an oil or fat that is not saturated with aroma constituents, is added to roasted coffee, subdividing the roasted coffee and then separating (preferably by expressing) the oil or ., '' 388~
fat from the subdivided roasted coffee a high yield of oil or fat with high aroma content will be obtained from the expressed roasted coffee. This results in a higher percentage of the aroma constituents from the roasted coffee being captured from the roasted coffee than was previously possible from expressing roasted coffee without additional oil or fat. In other words, through use of this invention one now has the potential of cap-turing several times as much coffee aroma volatiles thereby in-creasing expeller yields of high quality aromatized oil or fat with the resultant generation of reduced quantities of presscake (i.e., a reduced presscake to aromatized oil ratio). Through use of this procèss maximum intimacy is established and main-tained between the carrier oil or fat and the aroma components (i.e., maximization of carrier-volatile interface) during all phases of their release from the roasted bean. Also, more aroma constituents from the roasted coffee can be incorporated into the oil or fat because the amount of oil or fat available to cap-ture (dissolve) the aroma constituents is greater than that naturally present in roasted coffee. The resultant expressed oil is of constant and sufficiently high aroma content and qua-lity to enable the oil to be used single strength or concen-trated (folded) to a desired aroma intensity.
While preferably the roasted coffee is subdivided in an expelling operation thereby additionally expressing the cof~
fee oil which is naturally present in the coffee, alternatively the roasted coffee can be subdivided by grinding or milling the coffee in the presence of oil or fat. Preferably, the coffee will be ground or milled to colloidal size particles or to a state of subdivision where all the aromatics are released.
~urther, since the oil or fat added to the roasted coffee can be effectively controlled to have a low or minimal 10 8 3~31 moisture content, this ensures that the moisture content of the aromatized oil will be low even if a greater quantity of the mois-ture as a volatile from the subdivided beans is captured. Pre-ferably, the oil or fat is dry, (i.e., approximately 0% moisture content). The resultant aromatized fat or oil may thus have a moisture content below 0.1% by weight, and, if the aromatics are to be concentrated, the resultant folded oil may have a moisture content below 0.6% by weight. This ensures effective production of folded oil with an acceptable moisture content.
A further unexpected benefit of this invention is that the lubrication effects of the addition of oil or fat to the roasted coffee results in: (1) a substantial reduction in the drive amps needed to operate the main shaft of the expeller re-sulting in a substantial energy saving; (2) operation of the expeller at lower temperatures to the extent wherein external cooling is not necessary also resulting in energy saving; and (3) less wear on the expeller components.
Generally, the neighborhood of the expressing opera-tion is cooled to a temperature below 150C, and preferably to about 130C. This is a sufficiently elevated temperature com-patible with satisfactory yields of coffee oil and the aromas therein without substantial degradation of the coffee aroma con-stituents. The pressure exerted on the cofEee to provide a high yield of coffee oil and quality aromas cannot be stated precise-ly or directly. However, coffee oil is expelled in an accept-able condition using apparatus estimated at exerting 5,000 to 20,000 p.s.i. (350 to 1400 kg/sq. cm.) on the coffee. Prefer-ably the presscake (expressed roasted coffee, coffee meal resi-due) should have a temperature below about 175C and should have a temperature of at least about 75 C. The expressed oil pre-ferably should have a temperature of from about 25C to 120C
when measured immediately after expression.
.
. ,, .
~83881 The liquified oil or fat used in this invention com-prehends a lipophilic or oleaginous substance in liquid form (above its melting point), e.g., an oil or fat which is high boiling and non-volatile, that has had its aroma constituents removed or that is not saturated with aroma constituents. Pre-ferably the oil or fat is dearomatized, although non-dgaromatized oil or fat can be used provided it is not saturated with aroma constituents. The dearomatized oil or fat may be obtained by any process which does not adversely affect the oil or fat so as to destroy its aroma carrying properties and render the oil or fat useless in this process. It is preferable to use oils or fats which are stable against oxidation and other degradation.
Suitable oils and fats include corn oil, soybean oil, cottonseed oil, coconut oil, peanut oil, beef tallow, mutton tallow, mineral oil, etc., as well as various combinations of oils or fats, but the preferable oil is coffee oil.
A reason that coffee oil is one of the most preferred aroma carriers is due to the presence of natural antioxidants which prevents staling and retard the deterioration (oxidation) of the coffee oil and aroma constituents both in storage and in the jar or on the shelf. Another reason is that coffee oil (pre-ferably dearomatized coffee oil) effectively captures a balanced coffee aroma indistinguishable from that normally captured by expressed coffee oil and without the harsh non-coffee like notes normally associated with "grinder gas". Because of their dif-ferential affinities for dissolving coffee oil aromatics, vari-ous oils or fats may effectively capture different aroma vola-tiles than normally captured by coffee oil and result in a non-coffee like aroma. For instance, corn oil is a more efficient scavenger of the very light coffee aroma volatiles than is an equal volume of dearomatiæed coffee oil at the same temperatures , . . .
.. . .
1~3881 and conditions resulting in the corn oil capturing a non-coffee like aroma. However, such non-coffee like aroma may be desir-able in certain applications, or where the corn oil is combined with other oils or fats which are selective of the heavier volatiles and/or processed at different temperatures or condi-tions the result may be a desirable coffee like aroma.
Levels of oil or fat to be added to the roasted beans may be as high as 50% by weight of the feed beans, however, much higher levels may also be employed depending upon economic feasi-bility and methodology.
Preferably the coffee oil used is dearomatized. Onepreferred method of obtaining dearomatized coffee oil is the pro-cess disclosed by Feldman et al. in Canadian Patent 603,954, which involves distilling off the aromatic constituents of cof-fee oil expressed from roasted coffee using mild temperatures and sub-atmospheric pressures leaving behind the dearomatlzed coffee oil. This dearomatized coffee oil is found to have optimum aroma carrying properties and is especially useful in the process of this invention. Practically and preferably the aromatic constituents obtained from coffee oil when it is dearo-matized may subsequently be used in a process such as that dis-closed in the Feldman et al. patent in which the aromatic con-stituents are incorporated into a coffee oil to make a 3- to 10-fold coffee oil (aromas obtained from 3 to 10 parts coffee oil are concentrated into 1 part coffee oil). However, if the ob-jective of the distillation is solely to dearomatize the coffee oil for the purpose of preparing a carrier and not to capture the aromatic constituents then harsh conditions may be applied.
While this invention is preferably applicable to whole -roasted coffee beans, it is also applicable to ground roasted ., . . - ~ - . -- . -~083881 coffee beans or c~ffee beans that are partially subdivided prior to adding the oil or fat. However, when utilizing ground coffee, useful aroma constituents are lost in the initial grinding action.
A feature associated with the addition of oil or fat to the roasted coffee and subdividing (preferably expressing~ the roasted coffee is the resultant increased level of fines in the unfiltered aromatized oil or fat. Conventional filters employed to remove the fines from the oil were found to be ineffective and inefficient in that the continued buildup of fines caused block-age requiring frequent interruption of the process for cleaning,and leakage of fines was virtually undetectable until major cleaning was necessary. Use of a filter press such as the plate-and-frame filter presses produced by Star Tank and Filter Corp., Bronx, N.Y. was found to be an effective and efficient filter for removing the resultant increased level of fines in the oil or fat, the discharge manifolding of such plate-and-frame ~ilter press being shrouded to prevent aroma loss from the oil or ~at. Due to the viscosity of the unfiltered aromatized oil or fat, the oil or fat should be maintained at a sufficiently high temperature during filtration to obtain adequate filtration, how-ever at the same time a sufficiently low temperature should be maintained to avoid excessive loss or degradation of aroma constituents. When using coffee oil as a carrier the preferred oil temperature is in the range of 25-45C.
EXAMPLE I
Dearomatized coffee oil was obtained by distilling off the aromatic constituents of expressed coffee oil at sub-atmos-pheric pressures (i.e., from about 50 mm. to about 4 microns) and under mild temperatures (i.e., from about 20 to 60C3.
Varying percentages of the dearomatized coffee oil at 25C were added to the whole roasted beans followed by subjecting the beans to an expressing operation carried out in a 1/4 scale Anderson*
*Manufacturers Name midget expeller. The beans used in the runs recorded in each of the following tables resulted from a single roast. Each run lasted 65 minutes with an expressed oil temperature of 30C and an expressed roasted coffee temperature of 100C. The total oil yield and the level of aromatic constituents were determined.
The level of aromatic constituents was measured through gas-liquid chromatography, as the gas-liquid chromatography peak area is directly proportional to the level of aromatic constituents present in or the aromatic intensity of the oil. The gas-liquid chromatography peak area of the dearomatized coffee oil added to the roasted coffee is undetectable, i.e., approximately 0.
Tables I, II, and III indicate the results obtained in which the gas-liquid chromatography peak area (level of aromatic constituents) was not significantly affected (i.e., not diluted) upon addition of dearomatized coffee oil to the coffee beans but there was an effective increase in oil which was aromatized from 14% up to 46% observed. All expelled oils in the experiment were evaluated by an aroma panel and were found to be within normal aroma variation, i.e., no significant difference from oil expressed without addition of dearomatized coffee oil.
. :, .
~8388~
TABLE I
Dearomatized CoffeeOil Yield Oil added (% by wt.(% by wt. of Oil Run Number feed beans) feed beans G.C.
1 0.0 14.1 45.2
2 3.3 17.9 40.8
3 0.0 13.8 44.9
4 6.7 21.2 40.5 0.0 14.0 38.7 Bean Type = 100% Colombian (wt. of feed beans = 2270 gms.) TABLE II
Dearomatized Coffee Oil Yield Oil added (% by wt.(% by wt. of Oil Run Number of feed beans)feed beans) G.C.
1 0.0 14.3 38.2 2 3.3 17.0 41.6 3 0.0 14.1 29.3 4 6.7 20.1 29.2 0.0 13.7 30.3 6 10.0 23.5 36.5 Bean Type = 100% Brazilian (wt. of feed beans = 2270 gms.) TABLE III
Dearomatized Coffee Oil AddedOil Yield (% by wt. of(% by wt. of Oil Run Number feed beans)feed beans) G.C.
1 0.0 13.5 25.4 2 0.0 13.7 24.9 3 3.9 17.4 36.1 4 7.8 21.7 43.3 11.6 26.4 34.4 6 15.5 29.7 31.6 7 19.4 34.1 33.9 8 19.4 34.3 34.8 9 23.3 39.0 30.2 27.2 43.1 34.7 11 31.1 47.0 26.5 12 31.1 46.4 29.0 Bean Type = 100% Colombians (wt. of feed beans = 2270 gms.) 9 _ EXAMPLE II
Varying percentages of pure consumer grade corn oil at 25C were added to whole roasted beans during the expressing operation carried out in a 1/4 scale Anderson*
midget expeller under the conditions as detailed in Example I. The level of aromatic constituents was measured through gas-liquid chromatography, The gas-liquid chromatography peak area of the corn oil which is added to the roasted cof-fee is undetectable, i,e., approximately 0. The beans used in the following runs resulted from a single roast.
TABLE IV
Corn Oil Added Oil Yield (% by wt. of (% by wt. Oil Run Number feed beans) of feed beans) G.C.
1 0.0 13.3 33.9 2 0.0 12.7 32.9 3 3.9 17.8 43.7 4 7.8 22,0 37.9 11.6 25.4 35.5 6 lS.5 29.6 38.6 7 19.4 34.2 36.1 8 19,4 33.8 40.2 9 23.3 38.9 31.6 27.2 41.8 33.0 11 31.1 43.1 32.0 12 31.1 45.8 30.6 Bean Type = 100% Colombians (wt. of feed beans = 2270 gms.) The results in Table IV indicate that the gas-liquid chroma-tography peak area (level of aromatic constituents) was not significantly affected (i.e., not diluted) upon addition of corn oil to the coffee beans but there was observed an effective increase in unfiltered oil which was aromatized from 13 up to 46%, However, it was observed that the corn oil captured and retained more of the light aroma *Manufacturer's Name -.
. ~ , ~. -.
volatile (skewed gas chromatography peak distribution) thus suggesting that corn oil is a more efficient scavenger of the very light coffee aroma volatiles than is an equal volume of dearomatized coffee oil at the same temperature and conditions.
EXAMPLE III
Dearomatized coffee oil, obtained as detailed in Example I, at a temperature of about 25C, at a moisture content of approximately 0, at a gas-liquid chromatography peak area of about 2.2 units, and at a level of 125 lbs/hr.
was added to 320 lbs./hr. of whole roasted coffee beans (50/50 mixture of Colombian and Brazilian beans) followed by subjecting the coffee beans and oil to an expressing operation in an Anderson Duo Expeller*. Pressures esti-mated at 5,000 to 20,000 p.s.i. (350 - 1400 Kg/cm2) were exerted. The temperature of the coffee was maintained be-low about 175C during expressing and the temperature of the oil being expressed was maintained at about 25-50CC
during discharge. The drive amps of the main shaft driving motor was maintained between about 28 and 30 amps and the resultant presscake thickness was from about 3/16 to 1/4 inch (.48 to .64 cm).
The expelled unfiltered aromatized coffee oil yield was about 48% by weight of the feed beans. The expelled unfiltered aromatized coffee oil was transferred to a Allbright & Nell** recessed plate filter press which was operated at pressures estimated at 40-70 p.s.i.
(2.8-4.9 Kg/cm2). The temperature of the oil during filtra-tion is maintained at about 30-40C. The yield of result-ant filtered expelled aromatized oil was about 41% byweight of the feed beans and had a moisture content of about *Trademark **Manufacturer's Name - 11 -1(~83~381 0.03% by weight and a gas-liquid chromatography peak area of ~1.5 units.
The resultant aromatized oil was then folded as detailed in the Feldman et al. patent and added to instant dried coffee powder by plating. The aromatized coffee pow-der was found to have a desirable "fresh coffee aroma"
after being maintained under prolonged shelf storage ( 40 weeks).
While this invention has been described by refer-ence to these specific examples, reference should be had tothe appended claims for a proper definition of its scope.
.
-
Dearomatized Coffee Oil Yield Oil added (% by wt.(% by wt. of Oil Run Number of feed beans)feed beans) G.C.
1 0.0 14.3 38.2 2 3.3 17.0 41.6 3 0.0 14.1 29.3 4 6.7 20.1 29.2 0.0 13.7 30.3 6 10.0 23.5 36.5 Bean Type = 100% Brazilian (wt. of feed beans = 2270 gms.) TABLE III
Dearomatized Coffee Oil AddedOil Yield (% by wt. of(% by wt. of Oil Run Number feed beans)feed beans) G.C.
1 0.0 13.5 25.4 2 0.0 13.7 24.9 3 3.9 17.4 36.1 4 7.8 21.7 43.3 11.6 26.4 34.4 6 15.5 29.7 31.6 7 19.4 34.1 33.9 8 19.4 34.3 34.8 9 23.3 39.0 30.2 27.2 43.1 34.7 11 31.1 47.0 26.5 12 31.1 46.4 29.0 Bean Type = 100% Colombians (wt. of feed beans = 2270 gms.) 9 _ EXAMPLE II
Varying percentages of pure consumer grade corn oil at 25C were added to whole roasted beans during the expressing operation carried out in a 1/4 scale Anderson*
midget expeller under the conditions as detailed in Example I. The level of aromatic constituents was measured through gas-liquid chromatography, The gas-liquid chromatography peak area of the corn oil which is added to the roasted cof-fee is undetectable, i,e., approximately 0. The beans used in the following runs resulted from a single roast.
TABLE IV
Corn Oil Added Oil Yield (% by wt. of (% by wt. Oil Run Number feed beans) of feed beans) G.C.
1 0.0 13.3 33.9 2 0.0 12.7 32.9 3 3.9 17.8 43.7 4 7.8 22,0 37.9 11.6 25.4 35.5 6 lS.5 29.6 38.6 7 19.4 34.2 36.1 8 19,4 33.8 40.2 9 23.3 38.9 31.6 27.2 41.8 33.0 11 31.1 43.1 32.0 12 31.1 45.8 30.6 Bean Type = 100% Colombians (wt. of feed beans = 2270 gms.) The results in Table IV indicate that the gas-liquid chroma-tography peak area (level of aromatic constituents) was not significantly affected (i.e., not diluted) upon addition of corn oil to the coffee beans but there was observed an effective increase in unfiltered oil which was aromatized from 13 up to 46%, However, it was observed that the corn oil captured and retained more of the light aroma *Manufacturer's Name -.
. ~ , ~. -.
volatile (skewed gas chromatography peak distribution) thus suggesting that corn oil is a more efficient scavenger of the very light coffee aroma volatiles than is an equal volume of dearomatized coffee oil at the same temperature and conditions.
EXAMPLE III
Dearomatized coffee oil, obtained as detailed in Example I, at a temperature of about 25C, at a moisture content of approximately 0, at a gas-liquid chromatography peak area of about 2.2 units, and at a level of 125 lbs/hr.
was added to 320 lbs./hr. of whole roasted coffee beans (50/50 mixture of Colombian and Brazilian beans) followed by subjecting the coffee beans and oil to an expressing operation in an Anderson Duo Expeller*. Pressures esti-mated at 5,000 to 20,000 p.s.i. (350 - 1400 Kg/cm2) were exerted. The temperature of the coffee was maintained be-low about 175C during expressing and the temperature of the oil being expressed was maintained at about 25-50CC
during discharge. The drive amps of the main shaft driving motor was maintained between about 28 and 30 amps and the resultant presscake thickness was from about 3/16 to 1/4 inch (.48 to .64 cm).
The expelled unfiltered aromatized coffee oil yield was about 48% by weight of the feed beans. The expelled unfiltered aromatized coffee oil was transferred to a Allbright & Nell** recessed plate filter press which was operated at pressures estimated at 40-70 p.s.i.
(2.8-4.9 Kg/cm2). The temperature of the oil during filtra-tion is maintained at about 30-40C. The yield of result-ant filtered expelled aromatized oil was about 41% byweight of the feed beans and had a moisture content of about *Trademark **Manufacturer's Name - 11 -1(~83~381 0.03% by weight and a gas-liquid chromatography peak area of ~1.5 units.
The resultant aromatized oil was then folded as detailed in the Feldman et al. patent and added to instant dried coffee powder by plating. The aromatized coffee pow-der was found to have a desirable "fresh coffee aroma"
after being maintained under prolonged shelf storage ( 40 weeks).
While this invention has been described by refer-ence to these specific examples, reference should be had tothe appended claims for a proper definition of its scope.
.
-
Claims (7)
1. A process for separation and recovery of aroma constituents from roasted coffee which comprises:
adding a liquified oil or fat to the roasted coffee; subdividing said roasted coffee; and then separating the aromatized oil or fat from the subdivided roasted coffee by subjecting the roasted coffee and the oil or fat to an expressing operation.
adding a liquified oil or fat to the roasted coffee; subdividing said roasted coffee; and then separating the aromatized oil or fat from the subdivided roasted coffee by subjecting the roasted coffee and the oil or fat to an expressing operation.
2. The process of Claim 1 wherein the oil or fat is a dearomatized oil or dearomatized fat.
3. The process of Claim 2 wherein said dearomatized oil is a dearomatized coffee oil.
4. The process of Claim 1 wherein the aromatized expressed oil recovered from the expressing operation has a temperature of below 120°C and the expressed roasted coffee has a temperature of below 175°C, the neighborhood of the expres-sing operation being cooled to a temperature below about 150°C.
5. The process of Claim 3 wherein said dearomatized coffee oil is obtained by distilling off the aromatic constitu-ents of coffee oil utilizing mild temperatures and sub-atmos-pheric pressures.
6. The process of Claim 1 wherein the oil or fat has a moisture content of approximately 0%.
7. The process of Claim 1 further comprising fil-tering the expressed aromatized oil or fat on a plate-and-frame filter press.
Priority Applications (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA285,489A CA1083881A (en) | 1977-08-25 | 1977-08-25 | Separation and recovery of coffee aroma constituents from roasted coffee |
| AU38603/78A AU519730B2 (en) | 1977-08-25 | 1978-08-03 | Separation and recovery of coffee aroma constituents from roasted coffee |
| SE7808531A SE444255B (en) | 1977-08-25 | 1978-08-09 | PROCEDURE FOR SEPARATION AND RECYCLING OF AROOM COMPONENTS FROM ROSTAT COFFEE |
| GB7833196A GB2003374B (en) | 1977-08-25 | 1978-08-14 | Separation and recovery of coffee aroma constituents from roasted coffee |
| FR7824136A FR2400849A1 (en) | 1977-08-25 | 1978-08-18 | SEPARATION AND RECOVERY OF THE CONSTITUENTS OF THE AROMA OF THE COFFEE FROM ROASTED COFFEE |
| DE19782836304 DE2836304A1 (en) | 1977-08-25 | 1978-08-18 | PROCESS FOR SEPARATING AND EXTRACTION OF FLAVORING COMPONENTS OF ROASTED COFFEE |
| JP10334078A JPS5446856A (en) | 1977-08-25 | 1978-08-24 | Separating and recovering of aromatic coffee ingredient from roasted coffee |
| ES472843A ES472843A1 (en) | 1977-08-25 | 1978-08-25 | Recovering aromas from coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA285,489A CA1083881A (en) | 1977-08-25 | 1977-08-25 | Separation and recovery of coffee aroma constituents from roasted coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1083881A true CA1083881A (en) | 1980-08-19 |
Family
ID=4109407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA285,489A Expired CA1083881A (en) | 1977-08-25 | 1977-08-25 | Separation and recovery of coffee aroma constituents from roasted coffee |
Country Status (8)
| Country | Link |
|---|---|
| JP (1) | JPS5446856A (en) |
| AU (1) | AU519730B2 (en) |
| CA (1) | CA1083881A (en) |
| DE (1) | DE2836304A1 (en) |
| ES (1) | ES472843A1 (en) |
| FR (1) | FR2400849A1 (en) |
| GB (1) | GB2003374B (en) |
| SE (1) | SE444255B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4430353A (en) | 1982-11-08 | 1984-02-07 | General Foods Corporation | Low-grade coffee |
| CA2002495A1 (en) * | 1989-06-13 | 1990-12-13 | Peter H. Hofer | Method and apparatus for manufacturing coated flat glass |
| JPH0734697B2 (en) * | 1991-02-18 | 1995-04-19 | 英明 袖山 | Feeder |
| DK0561009T3 (en) * | 1992-03-16 | 1996-09-09 | Nestle Sa | Process for treating coffee oil adapted to contact with frost containing coffee flavorings |
| JP2004147578A (en) * | 2002-10-31 | 2004-05-27 | Ucc Ueshima Coffee Co Ltd | Method for producing aromatized coffee oil |
| JP5833846B2 (en) * | 2011-06-30 | 2015-12-16 | サントリー食品インターナショナル株式会社 | Method for separating plant essential oil |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA603954A (en) * | 1960-08-23 | General Foods Corporation | Distillation of expressed coffee oil | |
| US1866414A (en) * | 1928-06-13 | 1932-07-05 | Pennsylvania State College | Process for making a concentrated coffee product |
| US1836931A (en) * | 1930-02-17 | 1931-12-15 | W E Long Co | Process of imparting coffee aroma to soluble coffee |
| US3035921A (en) * | 1959-05-06 | 1962-05-22 | Robert W Carve | Manufacture of soluble coffee |
| GB1304309A (en) * | 1970-10-02 | 1973-01-24 | ||
| US3821447A (en) * | 1972-05-12 | 1974-06-28 | Gen Foods Corp | Method for producing stabilized coffee aromas |
| JPS50123856A (en) * | 1974-03-13 | 1975-09-29 |
-
1977
- 1977-08-25 CA CA285,489A patent/CA1083881A/en not_active Expired
-
1978
- 1978-08-03 AU AU38603/78A patent/AU519730B2/en not_active Expired
- 1978-08-09 SE SE7808531A patent/SE444255B/en not_active IP Right Cessation
- 1978-08-14 GB GB7833196A patent/GB2003374B/en not_active Expired
- 1978-08-18 DE DE19782836304 patent/DE2836304A1/en not_active Ceased
- 1978-08-18 FR FR7824136A patent/FR2400849A1/en active Granted
- 1978-08-24 JP JP10334078A patent/JPS5446856A/en active Granted
- 1978-08-25 ES ES472843A patent/ES472843A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| SE444255B (en) | 1986-04-07 |
| AU3860378A (en) | 1980-02-07 |
| FR2400849A1 (en) | 1979-03-23 |
| ES472843A1 (en) | 1979-03-16 |
| JPS6150571B2 (en) | 1986-11-05 |
| FR2400849B1 (en) | 1982-06-18 |
| DE2836304A1 (en) | 1979-03-01 |
| AU519730B2 (en) | 1981-12-17 |
| SE7808531L (en) | 1979-02-26 |
| JPS5446856A (en) | 1979-04-13 |
| GB2003374A (en) | 1979-03-14 |
| GB2003374B (en) | 1982-05-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1078250A (en) | Stabilization of purified coffee oil | |
| CN1840623B (en) | preparation method of low temperature oil preparation and protein in oil-bearing materials | |
| US2156212A (en) | Treatment of vapors from coffee roasting | |
| JP2004261009A (en) | Methods for continuous extraction and/or squeeze, and solid-liquid separation respectively of edible food and drink | |
| CA1083881A (en) | Separation and recovery of coffee aroma constituents from roasted coffee | |
| JPH0141367B2 (en) | ||
| US5328708A (en) | Roast ground coffee with defatted spent coffee grounds | |
| CA1072808A (en) | Method of making an improved coffee volatiles concentrate | |
| US2542119A (en) | Separation of coffee aroma | |
| JPS62111671A (en) | Production of natural antioxidant for food from raw coffee bean | |
| EP0043467B1 (en) | Improvement of coffee oil | |
| EP0139849B1 (en) | Coffee oil treatment | |
| CN111838376A (en) | Deep processing method of coffee | |
| US3035921A (en) | Manufacture of soluble coffee | |
| Mustakas et al. | Mustard seed processing: Bland protein meal, bland oil, and allyl isothiocyanate as a by-product | |
| JP3130321B2 (en) | Production method of highly preferred extract | |
| US2506776A (en) | Recovery of citrus oil | |
| CN1021578C (en) | Method for extracting horseradish oil | |
| JPS62126935A (en) | Extraction of coffee | |
| US20100040748A1 (en) | Process for aqueous oil extraction from oilseed starting material | |
| JP3165977B2 (en) | Manufacturing method of liquid concentrated coffee | |
| JPH0258310B2 (en) | ||
| CN101049149A (en) | Liquid flavoring oil for roasted mutton and production method | |
| JP6143808B2 (en) | Extraction method of solute components in aqueous solution | |
| JP4810078B2 (en) | Moringa oil with excellent oxidation stability and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19970819 |