GB582918A - Improvements in solid expanded coffee corn syrup mixture - Google Patents

Abstract

582,918. Coffee extracts. CLEVELAND, F. J. (Granular Foods, Inc.). Oct. 2, 1944, No. 18838. [Class 129] A coffee extract is combined with corn syrup, The coffee is treated to separate out volatile constituents of both condensable and relatively non-condensable characteristics, the volatile and relatively non-condensable elements being captured in corn syrup, to which the condensable elements and the extract 'of the soluble solids of the coffee residue are added. This mixture is then expanded under low heat and high vacuum to form a dry solid of sponge-like structure, which. is readily soluble. Separate roasted coffee is purified in order to eliminate those elements which develop obnoxious taste and aroma characteristics. Vapours and gases given off during roasting are caught and retained in the extract from the first-treated coffee. Steam is passed through ground coffee 11 in a sealed tank 10 and carries off the volatile constituents to a cooling coil 16. Vapours and gases from the final stage of roasting of coffee in a roaster 20 pass through a pipe 21, filter 22 to remove dust, and is led to the coil 16. The volatile elements are further chilled in a chamber 18, packed with ice and led to an insulated tank 31. Relatively non-condensable constituents pass through a pipe 35 into a coil 36 packed in carbon dioxide 37 and passed by a pipe 41 and nozzle 42 into the liquid corn syrup 43. The condensate 30, from which water may have been removed, is added to the corn syrup. To this mixture is now added the solution derived from passing hot water through the coffee 11 from which the volatiles have been removed. This hot water solution may be passed through a number of tanks 51, 52, containing ground and roasted coffee. The corn syrup may be diluted by water before the volatile elements are added. Coffee corn-syrup powder may be formed by' pouring the mixture prepared as described above, into a shallow pan in which it is boiled in a high vacuum, and bubbles are formed in the mixture. Repeated heatings causes the expansion of the mass until the bubbles burst into one another and break open at the surface to form an intercommunicating cell structure. Further heat is applied causing the mass to solidify, moisture being driven off. The resultant product is crushed and screened. Various proportions of coffee to corn syrup are given in the Specification. Roasted coffee beans may be plunged into the corn syrup containing the volatile constituents and afterwards withdrawn.