GB654950A - Processes for the preparation of aromatic vegetable extracts - Google Patents

Processes for the preparation of aromatic vegetable extracts

Info

Publication number
GB654950A
GB654950A GB32397/47A GB3239747A GB654950A GB 654950 A GB654950 A GB 654950A GB 32397/47 A GB32397/47 A GB 32397/47A GB 3239747 A GB3239747 A GB 3239747A GB 654950 A GB654950 A GB 654950A
Authority
GB
United Kingdom
Prior art keywords
extract
water
moisture
aqueous extract
coffee
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
Application number
GB32397/47A
Inventor
Andre Girardet
Elie Pouterman
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GERMINAL SA
Original Assignee
GERMINAL SA
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by GERMINAL SA filed Critical GERMINAL SA
Publication of GB654950A publication Critical patent/GB654950A/en
Expired legal-status Critical Current

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
    • A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
    • 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
    • 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
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar

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)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

An aromatic vegetable extract of, e.g. coffee, tea, mint, vervain and thyme, is prepared by an aqueous extraction and a concentration of the aqueous extract so formed practically to dryness, a water soluble physiologically inoffensive and moisture-retaining product being added either to the aqueous extract or to the water employed for effecting said extraction, characterized in that the concentraion of the aqueous extract is stopped as soon as the concentrate obtained is pulverulent and still contains from 5 to 10 per cent moisture. The moisture-retaining product may be polyhydric alcohols such as pentaerythritol, sorbitol and mannitol; water-soluble cellulose derivatives such as methyl cellulose; water-soluble cellulose or starch degradation products; carbohydrates such as sugar; gelatin and polyvinyl alcohols of low viscosity. The examples relate to the extraction of coffee in which sorbitol is added to (a) an aqueous extract prepared at 120 DEG C.; (b) the water used in the preparation of the extract; and (c) an aqueous extract obtained after first distilling off the coffee volatiles in vacuo at 130 to 150 DEG C. The aromatic volatiles are added to the extract-sorbitol mixture before or after spray pulverization. The Specification as open to inspection under Sect. 91 comprises, as moisture-retaining products, inorganic salts. This subject-matter does not appear in the Specification as accepted.
GB32397/47A 1947-01-10 1947-12-08 Processes for the preparation of aromatic vegetable extracts Expired GB654950A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH654950X 1947-01-10

Publications (1)

Publication Number Publication Date
GB654950A true GB654950A (en) 1951-07-04

Family

ID=4526425

Family Applications (1)

Application Number Title Priority Date Filing Date
GB32397/47A Expired GB654950A (en) 1947-01-10 1947-12-08 Processes for the preparation of aromatic vegetable extracts

Country Status (1)

Country Link
GB (1) GB654950A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3406074A (en) * 1964-12-31 1968-10-15 Kroger Co Aromatization of instant coffee

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3406074A (en) * 1964-12-31 1968-10-15 Kroger Co Aromatization of instant coffee

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