GB844514A - Process for the production of a coffee extract in the form of a dry powder - Google Patents

Abstract

Dry coffee extract powder is produced by making an aqueous infusion from roasted and ground whole coffee beans, adding a non-fatty volatile organic solvent of low boiling point which dissolves the aroma and flavour substances and then desiccating the infusion while containing the solvent to obtain a powder substantially free from the solvent, the aroma and flavour substances remaining in the powder. The extract and solvent mixture is preferably homogenized before desiccation and is preferably reduced to a powder before removal of the solvent commences. Preferably the boiling point of the solvent is below the maximum temperature reached by the mixture before the completion of the desiccation, the final temperature of the dry powder being about 80 DEG C. During spray drying the infusion may be heated to 65 to 85 DEG C. The solvents used are non aqueous water immisable non fatty liquids e.g. pure aliphatic petroleum distillate chloroform dichlorethylene and pentane and 2 to 2,8% by volume of the solution is solvent. In Example 1, one litre of aqueous coffee infusion containing 20% soluble coffee solids is shaken with 20 c.c. pure aliphatic petroleum distillate of boiling point range 36 to 45 DEG C. and then homogenized. Then the mixture is desiccated in a spray dryer into which it is introduced at room temperature and meets air at 200 to 250 DEG C., the powder falling to the bottom. The spray temperature remains low e.g. 50 to 60 DEG C., until it is dry when it rises to 65 to 85 DEG C. Two further examples are given using chloroform and chloroethylene.