GB565620A - Improvements in or relating to the production of food extracts - Google Patents

Abstract

A process for preparing an extract of a food substance, such as coffee, comprises preparing a pre-wetted subdivided mass of the substance, forming a bed of this mass and compacting it to a substantially uniform density, and extracting it with an aqueous liquid. The coffee may be wetted with water or aqueous liquids including coffee extract, skimmed milk, aqueous alcohol, aqueous glycerol or sugar solutions. The quantity of liquid used is from eight to sixteen ounces of water per pound of solids; this is mixed uniformly throughout the mass as by spraying it with agitation of the coffee or the like. The wetted coffee after expansion is transferred to the extracting chamber where it is packed by hand or mechanically to uniform density so as to prevent channelling. The density is preferably between 34 to 45 lbs. of wetted coffee per cubic foot, but may be more. The coffee may be packed in vertical tubes in series. After a time, the first tube is removed, and a fresh one fixed to the end of the series. A filtering material, such as 20 to 30 mesh granules, sand, metal shavings or the like, is provided at the outlet of each tube. A single vertical tube may be used. The extracting liquids may contain a small proportion of a suitable non-toxic, an emulsifying agent and a small proportion of a non-toxic, unobjectionably flavoured anti-oxidant. The above process may be applied to materials such as Mat<\>a, tea, root materials such as chicory, ground barley or wheat, cocoa, vegetables or fruit. The liquid product may be dried as by spraying it into a stream of hot air or other gas. A vacuum drying process may be used.