JPS6010690B2 - How to flavor soluble coffee - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing coffee aroma substances.

The present invention relates to the patent application numbered No. 1, and the specification of the said patent application states that aroma gases generated during the grinding of newly developed coffee are removed by a vertical scraper cooled with liquid nitrogen. A method for condensing in a wall heat exchanger is disclosed.

The condensed gas collects as frost or snow at the bottom of the heat exchanger,
This frost can be mixed with liquid glyceride and then combined with the coffee extract before drying (eg freeze-drying) the coffee extract, or combined with soluble coffee powder. The gaseous grinder gas is released from whole coffee beans when their internal cellular structures disintegrate, as during coffee grinding, and which then continues to disintegrate and dissipate from the ground beans for a short period of time. , has long been recognized by those skilled in the art as a highly desirable natural coffee aroma. However, collecting and stabilizing this aroma has proven to be a difficult task, especially when one wishes to use it in commercial soluble coffee systems. The use of grinder gas as a means to enhance aroma within a bottle of soluble coffee powder is disclosed in U.S. Pat. US Pat. No. 2,306,061 to Johnston et al.
It is disclosed in the specification of No.

The use of dried grinder gas condensate to be added to a liquid extract to produce an improved cup aroma when the coffee powder is dissolved in hot water is disclosed in U.S. Pat. No. 3,244,533 to Clinton et al. child>
In this method, coffee oil is homogenized in the extract and then grinder gas condensed flavoring is added. The condensate frost of the grinder gas can be mixed with the liquid glyceride and the mixture is then processed to remove excess water, such as by centrifugation, before combining with the soluble coffee solids (eg, soluble powder). The addition of concentrated fragrances to glyceride materials is a known method of attempting to stabilize fragrances. Coffee oil, mild-tasting vegetable oils, and glycerides such as triacetin have been found to be particularly useful for this purpose; however, other oils and low melting point fats can also be used. However, it has been desired to maximize the amount of aroma fixed in the glyceride carrier. This is because this will minimize aroma loss and will reduce the amount of glycerides added to the soluble coffee product to obtain the desired amount of aroma. According to the present invention, in the method for producing a coffee aroma substance that can be added to coffee solids, an aroma-containing frost containing carbon dioxide is a.

condensing from a molten-containing gas, placing the frost in a pressurized container, and while the container is isolated from the atmosphere, contacting it with a liquid glyceride in an amount of 0.5 to 6 nights of glyceride to 1 night of frost under pressure; pressure is released at a rate that prevents the formation of liquefied carbon dioxide;
A method for producing the above coffee aroma substance is provided, which comprises recovering a coffee aroma-containing glyceride material. In order to obtain or maintain the glyceride in liquid form, the pressure is preferably at least 10 psi and the container is preferably brought to at least ambient temperature (i.e., 600 F.).

In a preferred embodiment, the internal temperature of the container is 87. and F (31℃
) The most suitable temperature is 900 ~ 1200F (3? ~
49qo). The contents are held under pressure for at least 1 hour.

In the most common embodiment, the frost and glycerides are placed together in a container before heating. It can be heated to provide an internal pressure of at least 70 sig and an internal temperature much higher than the solidification temperature of the glyceride. Pressure is typically released at a rate that maintains the glyceride in a liquid state. Heating can be done in a water bath. The method of the present invention mainly uses liquefaction methods to increase the absorption of aroma and flavor compounds contained in gaseous frost by liquid glycerides or liquefied glycerides. The process according to the invention is suitable for fixing aromas in aromatic gases containing high carbon dioxide contents (for example greater than 8% by weight) and condensed as aromatic frost. The invention is specifically described with respect to coffee grinder gas; however, other gases containing a high content of carbon dioxide and exiting from the mouth of a coffee percolator, such as coffee roaster gas, can be used in the same machine; It is understood that this is considered to be within the scope of the invention. The process, which can be carried out as a single batch operation in a single pressurized vessel or as a semi-continuous countercurrent operation in a set of pressurized vessels, involves the laborious mixing of a gaseous mist with a liquid or liquefied glyceride. Eliminate the need. This mixing operation was found to be troublesome in industrial operations. The reason for this is that the contact of the condensed frost with the glyceride rapidly solidifies the glyceride, thus making homogeneous mixing of the two components quite difficult. If the mixture is warmed to the point where the glyceride exists as a liquid, all of the many desirable condensed aromas will escape into the atmosphere. According to one aspect of the invention, the scented carbon dioxide frost obtained by a surface exchanger cooled with liquid nitrogen and equipped with a scraper is made of glyceride material at a ratio of about 0.5 to 6 parts frost to 1 part glyceride. and put it in a pressurized container. The container is isolated from the atmosphere and the container contents are continuously heated by means such as a water jacket. Preferably, the heating is sufficient to raise the temperature above the freezing point of the glyceride so that the contents of the pressurized vessel reach at least room temperature. As the temperature of the carbon dioxide frost increases, a gaseous carbon dioxide phase appears that increases in pressure, and as the temperature increases above about -69.90F, the remaining solidified carbon dioxide converts from the solid phase to the liquid phase. When the container temperature exceeds the freezing point of the glyceride, the aroma easily dissolves into the liquid glyceride. It is desirable to maintain the contents of the container at a particular temperature above the freezing point of the glyceride such that the contact time between the liquid glyceride and the fragrance is one hour or more. liquid co2
In embodiments where the formation of is specifically avoided, the temperature of the contents is raised to 87.80F or higher. Nadazu of the container contents, such as by internal dosing, is also desirable to increase the absorption of fragrance by the liquid glyceride. It has been found to be advantageous to adjust the amount of frost placed in the container together with the glyceride to such a level that there is no liquefied aromatic C02 phase at the temperature at which the container contents ultimately rise; however, there is still no saturated gas in the container. It may be desirable to allow a phase to form. Avoidance of the liquid C02 phase may be desirable since some fragrances are more soluble in the liquid C02 phase than in the liquid glyceride phase. Alternatively, instead of charging the container with frost and glyceride at the same time (i.e. before heating the container), the frost in the container can be flooded above the freezing point of the glyceride before the glyceride is added to the container. Probably. The process of the invention can be carried out as a single batch operation in a single pressurized vessel or as a semi-continuous countercurrent operation in a set of pressurized vessels.

After the frost and glycerides in the container reach the desired temperature, preferably about room temperature, and possibly after a holding period, the pressure in the container is released slowly, preferably isothermally.

At this time, care must be taken not to lower the temperature below the freezing point of glyceride. The resulting glycerides have been found to contain about twice the amount of fragrance obtained by manual mixing of the two components at atmospheric pressure. The flavored glyceride should then be treated to remove excess water, usually by centrifugation. Generally, contacting glycerides with gaseous frost in an isolated pressurized vessel as described above has been found to be a desirable method for increasing the level of aromas fixed in the glycerides.

However, the final temperatures and pressures illustrated in (e.g., 700 F and 855 psig) result in the presence of liquefied carbon dioxide. The presence of liquefied CO2 in the pressurized vessel also results in some dissolution of the grinder gas aroma into the liquefied CQ phase due to equilibrium distribution conditions based on the complex relationship between vapor pressure, solubility, and chemical potential. When a pressurized container containing flavored liquefied CO2 is opened, nearly all of the desired organic matter dissolved in the liquid CO2 is co-distilled and lost in the exhaust gas. This exhaust gas can be recycled into the system, but the desired aroma is lost. Therefore, in one embodiment, "liquid C02 phase is eliminated"
A process is provided based on the important properties of carbon dioxide that additionally dissolve aroma compounds into the residual phase present in the vessel (i.e., water to liquid glycerides and gaseous CO2).

Elimination of liquid C02, which is a good solvent for non-greasy or slightly sacrificial compounds, is desirable since many desirable aromas such as mercaptans and long chain aldehydes compete with liquid glycerides.

Since liquid C02 cannot exist above a critical temperature of 87.80F, in this embodiment the contact between the frost and the liquid glyceride in the pressurized vessel is at a temperature above 87.80F, preferably in the range of 90-1200F. The container needs to be closed slowly, preferably isothermally, so that no liquid or 02 forms. Flavored glycerides, which are themselves commercial products, can be stored or extracted as coffee solids in the form of dry soluble coffee, for example, conventionally by mist coating or by techniques such as those disclosed in U.S. Pat. No. 3,769,032. The product can be combined with any of the liquid coffee extracts before drying.

The flavored glycerides are solidified, such as by freeze-drying, before being mixed with the soluble coffee powder, or as a liquid coffee extract or as a slushed coffee extract as disclosed in U.S. Pat. No. 3,809,77. or partially frozen slabs (s) of coffee extract as disclosed in U.S. Patent No. 09766;
It can be ground, such as by grinding, before being combined with the lab. The most readily available source of grinder gas is obtained by surrounding or covering a coffee grinding device, such as a commercial grinder.

The gas liberated from the ground coffee can be removed by means of a pump or a recirculating blower. Additionally, if desired, a stream of inert gas, preferably water-free, can be used to purge the gases from the coffee - essentially allowing the grinding operation to take place in an inert gas atmosphere. Such a method is disclosed in US Pat. No. 2,156,212, which describes a method for collecting gases generated during marriage roasting.

However, this method is equally applicable to the grinding of freshly harvested whole coffee beans and the collection of gases generated during cell destruction. If a pump is used, it is desirable to cool the gas prior to operation of the pump so that heating by the pump does not degrade the aromas contained in the gas. The chemical composition of the generated gas is mostly (i.e. more than 9% by weight)
It is an aroma component that has the characteristics of carbon dioxide containing water vapor and cod roast coffee.

The amount of moisture in the gas can be lowered by low-moisture immature beans (feed) and dry roasting conditions and low-moisture quenching or using a quenching medium.The amount of gas generated is 35-50%.
Preferably, it is passed through a first condenser which is cooled to 0F and substantially free of moisture. The relatively low moisture gas is then passed to a jacketed vertical scraped wall heat exchanger (cooled by a liquefied gas refrigerant). The condenser is cooled with liquid nitrogen and the flow of gas into the exchanger is preferably maintained within the range of about 1 to 5 cubic feet per square foot of heat exchanger surface per minute.

Nitrogen gas generated from the cooling system is useful as an inert gas that may be used elsewhere in the soluble coffee process, such as sweeping out grinder gas from a grinder, or as an inert gas in soluble coffee product packaging. It is. As the aromatic gases come into contact with the heat transfer walls of the condenser, they condense in the form of frost.

The frost is removed from the walls of the condenser and then collected for contact with the liquid glyceride phase. For short periods of time, frost can be kept at temperatures as low as liquid nitrogen without causing deterioration. However, it is preferred according to the invention to immediately combine frost and glycerides. The glyceride, preferably a mild-tasting vegetable oil such as coffee oil or cottonseed oil, corn oil or coco oil, produces about 0.5 to 6 nights of frost per night of glyceride, preferably 1 night of frost.
Approximately 1 to 4 evening frost levels per evening glyceride are combined with fog. According to the invention, the contact between the grinder gas frost and the liquid glyceride phase takes place in a pressurized vessel.

The amount of grinder gas added is usually such as to avoid an unsaturated C02 vapor phase. 70-8? The frost in the container is heated to sublimate the grinder gas frost using a water jacket of F and form an upper pore pressure.

In a more preferred embodiment, the water jacket is 1069.4 psi.
The temperature is 90 to 1200 F in order to form the above-mentioned pore pressure exceeding a (87.80 F). At approximately 75 psig, solid C02 changes to the liquid phase. The temperature corresponding to this phase change is -700F (specifically 69.60F). At this condition the water and any glycerides and any organic aromas present are solid. The temperature of the contents of the container is raised above the freezing point of the glyceride, preferably to about room temperature, at which conditions the grinder gas flavor diffuses and forms C02,
An equilibrium is maintained between the glycerides and the water present in the pressurized vessel. In one embodiment, temperatures above about 850F cause deterioration of the coffee flavor and should be avoided.

Rapid heating of the container contents above the freezing point of the glyceride is desirable because it increases the time that the liquid glyceride is present. The final pressure created in the container by the fog is 10
Above the cape sig should be 70 sig to liquefy a significant portion of the vaporized aromas and dissolve some of these liquefied aromas into glycerides. After an equilibration time, possibly within several hours, after the contents of the container have reached the desired temperature, the pressure is released slowly, preferably in such a way that the glyceride remains in liquid form. Isothermal evacuation is considered most preferred according to the invention. Since the exhaust gas contains desirable aromas, it is possible to recirculate or return the exhaust gas aroma. As mentioned above, an important feature of one embodiment is that liquid C is a good solvent for many fragrances.
This is the elimination of Q.

The temperature of the container contents is 87.8, which is the critical temperature of liquid C02.
Raising above 0F, preferably about 90-120T, will eliminate the presence of liquid CQ so that additional aroma will be partitioned between the remaining three phases of water, glyceride and gaseous CO2. The vessel may be maintained under supercritical CQ conditions for one hour or more to achieve equilibrium and maximize absorption of aroma by the liquid glyceride phase.

The container is then slowly exited as described above, taking care to avoid the formation of liquefied C02. Draining is accomplished by closing the container through a section of small diameter pipe having a length that provides a sufficient pressure drop to prevent a sudden drop in pressure within the container. Preferably, the release is carried out isothermally. The exhaust gas contains at least low levels of aromas and could of course be recirculated or have these aromas returned.

As mentioned above, the formation of liquid C02 can present problems.

Reflux can be provided after the pressurized vessel as an alternative or additional method to the methods already described to solve particular problems. This embodiment describes a method in which a pressurized vessel is connected directly, such as through a gateway, to an upper coated column and a partial condenser mounted at the top of the column. A pressure or gas flow regulator may be placed upstream of the condenser and suitably serve as a means of isolating the pressurized vessel from the atmosphere. Thus, instead of closing the pressurized vessel directly into the atmosphere where the aroma is lost, the boiling CQ is passed through a coated column where the liquid C02 reconcentrates from a partial condenser.
Contact of gaseous C02 and refluxing liquid C02 in the column enriches the liquid phase in the aroma.

As the aromatic concentration increases in the liquid CO2 phase within the pressurized vessel, at least some of these aromatics will transfer to the liquid glyceride phase. This technique thus allows even higher levels of aroma to be fixed within the glycerides. During the release of pressure, the condenser liquefies some of the aroma-containing gas (mostly C02) escaping from the pressurized vessel, refluxes and returns the condensate to the vessel through the coated column.

In the accompanying drawings, a pressurized vessel with a high-pressure reflux method is shown in cross section and the composite phases that may be present within the vessel are depicted.

DESCRIPTION OF THE DRAWINGS The figure depicts the apparatus through the batch operation of the present invention and shows the contents of pressurized vessel 1 at equilibrium at a pressure of about 700F and about 855 psia.

The pressurized vessel 1 is surrounded by a water jacket 2, and the vessel is provided with an outlet in direct communication with the coating column 3. Partial condenser 4 is preferably adapted for countercurrent flow of a liquid heat transfer medium, such as salt water or water, at 30-400F.
The pressure regulator 5 regulates the discharge of gas from the system and consists of an on-off valve and a capillary or small diameter tube for releasing pressure sufficient to prevent sudden pressure drops in the vessel. The contents of the container are aqueous phase 6 at the bottom, liquid glyceride phase 7, and liquid C02.
It is shown with four distinct phases including phase 8 and saturated gasified CO2 phase 9.

Another way of carrying out the method of the invention is: ■ After placing the frost in the container, the container is isolated and the contents are about 1
0 medium sig pressure (based on pure CO2 and about 1550F)
overflowing to the point where it appears.

The liquid C02 is then evaporated by closing the vessel and adjusting the pressure to about 10 sig. Once a substantial portion of the C02 has been removed, the vessel is again isolated and the contents are brought to a temperature above the freezing point of the glyceride, preferably at about room temperature. Fill up to 200~5
A final pressure of 0 sig is obtained.

This pressure, together with any glycerides present, is then released slowly, preferably after a holding period. [B - After putting the frost in the container, isolate the container and heat it (eg 70-75 or water bath).

When the pressure reaches 75-120 psig, the container is rapidly discharged to opsig. The vessel is repeatedly inverted, isolated, pressurized, and opened until the residual pressure builds up to less than 100 psig, at which point it is flooded to about room temperature. Thereafter, the container containing the glyceride is completely opened. This method seeks to minimize the amount of volatiles that escape from the container with the C02 when pressure is released. It must be heated to expand the gas during rapid release. This heating will be provided almost completely adiabatically with the result that the residual grinder gas frost, the volatiles contained therein and the glycerides present are cooled. Recurrent release seeks to remove the CO2 and leave behind concentrated levels of volatiles that are dissolved in the glycerides. ■ After the frost is placed in the container, the container is isolated and heated.

The temperature of the container contents is raised above the freezing point of the glyceride; however, before room temperature is reached, the pressure is rapidly released (unless there is glyceride in the container). As a result of the rapid pressure release, the residual material is frozen flavored glyceride with additional grinder gas flavor condensed on the surface.
■ Place the mist in a container and the C02 will be at atmospheric pressure (approximately 1100F)
to sublimate it.

After a substantial portion of the CQ has been removed, the container is isolated and the contents are warmed to room temperature, leaving the glycerides present.
The container is then sealed. A pressure of 100-20 sjg should be obtained before the entrance.

'E} The grinder gas mist is enclosed in a pressurized vessel and the pressure is increased to approximately 100 psig.

The pressure is then rapidly reduced to cape sig and this cycle is repeated two or three more times. The container is then sealed and the contents heated to an internal temperature of approximately 700 F. (with the glycerides still present) and possibly after a holding period, the container is opened. An improvement to this method is to convert the sublimated gas of the frost into a liquid. It may be desirable to pass the liquid glyceride through a column or the glyceride (the glyceride is then placed in a container).'F} Both the grinder gas frost and the glyceride are placed in a container.

Seal the container and allow the contents to rise to approximately room temperature.
Cool to below 300F and as low as -1000F if desired, then release the remaining C₂ pressure. The flavored glycerides may be removed and used as a body or alternatively flooded and removed as a liquid. The flavored glycerides are removed from the container after the pressure within the container is reduced.

If it is a liquid, it can be easily decanted, allowing the liquid to drain out through a valve at the bottom of the container.Alternatively, the liquid can be drained by pressure remaining in the container through a vertical collection tube that protrudes from the top of the container. This glyceride is then preferably treated to remove excess water. If the liquid is removed from the pressurized container, any residual gas present in the container is removed by the next pressurization. Can be held for use in fixed cycles.

The flavored glyceride phase and any aqueous phase that may be present within the container will be separated during removal from the container.

Alternatively, since water would be the heaviest substance in the vessel, it would be possible to remove the bottom liquid aqueous phase during the pressurized hold cycle. Removal of water from the flavored glycerides, preferably reduced to a level of 0.5% by weight or less, appears to further stabilize the grinder gas flavor. Centrifugation, ultracentrifugation, molecular separation, desiccant and similar methods have been found to be successful techniques for removing water from flavored glycerides. Discussing this water removal method in more detail, for example, any fragrance can be separated from the water removed by vacuum distillation, and these separated fragrances can be re-added to the flavored glyceride. Flavored glycerides can be combined with soluble coffee powder or coffee extract before drying the extract according to any known prior art method.

Typical addition levels for flavoring glycerides are 0.1-2% glycerides by weight based on the weight of soluble solids of the final product. The flavored powder of the present invention may constitute all or part of the powder in the final product, as will be apparent to those skilled in the art. The terms coffee powder and coffee extract as used in the description of the present invention refer to coffee substitutes such as powders or extracts obtained in whole or in part from roasted grains such as wheat, rye, barley and the like. This means that it includes substances that contain all or part of.

One such item is the “instant postum” (
It is an aqueous extract of wheat, barley and bran honey and the resulting dry powder known as ``lnS POStum'' (Hikagami Trademark). The invention will be further described without being limited by the following examples.

Example 1 Liquid nitrogen at 130 pm - condensed grinder gas frost and 110 pm
The evening coffee oil mixture was placed in a high pressure stainless steel cylinder and flooded to 800F.

It became the pressure of 70 and other Sig.

The pressure was released and the remaining residue was stored at 00F for 14 weeks and then overlaid on soluble coffee powder at the 0.5% level. Example: Coffee grinder gas generated during grinding of freshly roasted coffee beans is 1.2 per cubic foot of gas.
It was passed through a water condenser where 5 pounds of water was removed.

It is then passed through a scraper wall heat exchanger cooled with liquid nitrogen which is condensed and collected as frost. 80 pounds of mist was placed in a 4 cubic foot pressurized container along with 40 pounds of freshly squeezed coffee oil.

The pressurized container was submerged in a water bath maintained at approximately 700F. After 3 hours the contents of the vessel reached a pressure of about 700F and about 85 capes sig.

The container was slowly evacuated to ambient pressure over 3 hours;
Care was taken to prevent a sudden drop in pressure to prevent the oil from solidifying. The container contents were centrifuged to remove approximately 2 pounds of water per gallon of liquid. Flavored "dry" oils that freeze at about 200F have been found to be stable for at least three days. The frozen oil is thawed in a tap water bath, then 0.
A level of 4% by weight was sprayed onto the surface of the scooped spray dried coffee to coat it.

The coated products were packaged under inert gas* and the aroma inside the bottle was evaluated after being stored for several weeks. A pleasant roast coffee-like aroma was exhibited by the product. Comparative Example The method of Example 0 was repeated, except that contact with one frost of coffee oil was carried out by manual mixing in an unpressurized container.

Although the stability of the frozen oil was comparable, the aroma in the bottle of coated coffee powder was found to be of comparable quality but with much less impact than that of Example D. Ta. Gas chromatography analysis of the two samples showed that the in-pin aroma level in Example 0 was about twice that of the comparative example.

Example 1 A pressurized cylinder with a glass window was filled with 300 g of condensed grinder gas frost (5% moisture) and 150 g of squeezed coffee oil.

The cylinder was then sealed and placed in a 700F water bath. After several hours, the contents were at about 700F and about 85 sig pressure. When the contents of the cylinder were observed, it was found that there was a yellow-green phase of liquefied carbon dioxide that appeared to be about 124 hours old. The bomb was then closed isothermally and the scented oil was centrifuged to remove water. Example N Using the method of Example M, 1 the cylinder was filled with 200 g of grinder gas mist and 100 g of oil.

The cylinder pressure was 79 sig when the contents reached 700F and no liquefied carbon dioxide phase was observed. Example V The "dry" oils of Examples M and W were qualitatively evaluated for aroma and were found to be comparable and contain a fresh coffee aroma.

Gas chromatography analysis of the aroma in the headspace of bottles made from the two oils showed a higher level of aroma in the Example N oil.

Example W Coffee grinder gas generated during grinding of freshly roasted coffee beans was passed through a water-cooled condenser that removed 1.25 pounds of water per cubic foot of gas.

The gas was then condensed through a scraped wall heat exchanger cooled with liquid nitrogen and collected as frost. 80 pounds of frost with 40 pounds of freshly squeezed coffee oil
placed in a cubic foot pressurized container.

The pressurized container was submerged in a water bath maintained at approximately 1100F. 1
After hours the contents of the vessel reached a pressure of approximately 1100F and 120 capsia.

The container is then slowly vented to ambient pressure over a period of approximately 3 hours. At this time, care must be taken to prevent a sudden drop in pressure that would cause the formation of liquefied C02. The contents of the container are centrifuged to remove approximately 2 pounds of water per gallon of liquid. This flavored ``dry'' oil, frozen at -20T, was found to be stable for at least 3 days and to have a pleasant coffee aroma that could be transferred to soluble coffee products by methods such as fogging. The coffee grinder gas generated during grinding of the coffee beans was passed through a water-cooled condenser that removed 1.25 pounds of water per cubic foot of gas.

The gas was then condensed through a scraped wall heat exchanger cooled with liquid nitrogen and collected as frost. 80 pounds of frost with 40 pounds of freshly squeezed coffee oil
Place in a cubic foot pressurized container (as shown in the attached diagram).

Submerge the pressurized container in a water bath maintained at approximately 700F. After 3 hours the contents of the vessel reach a temperature of about 700F and a pressure of about 85 capes sig. The 350F water is then circulated back through the condenser, after which the pressure control valve is slightly opened to allow pressure to slowly release over a period of 3 hours. Take care to prevent sudden drops in pressure that could cause the oil to solidify. Reflux of CQ was observed during Sekiguchi treatment. The liquid condensate was returned to the vessel via a ceramic Raschig ring packed column. The container contents are centrifuged to remove approximately 2 pounds of water per gallon of liquid. When frozen at -200F, this flavored "dried" oil is found to be stable for at least three days and has a pleasant coffee aroma that can be transferred to soluble coffee products by methods such as mist coating.

[Brief explanation of the drawing]

FIG. 1 shows a cross-section of a batch pressurized vessel, where 1 is the pressurized vessel, 2 is the water jacket, 3 is the coated column, 4 is the partial condenser, 5 is the pressure regulator, 6 is the aqueous phase, and 7 is the Liquid glyceride phase, 8 is liquefied CO2 phase, 9 is saturated gasified CO2
Show phase.

Claims (1)

[Claims] 1. A method for flavoring soluble coffee, comprising: (a) condensing an aroma-containing gas containing a large amount of carbon dioxide as frost; (b) placing the aroma-containing frost in a pressurized container; (c)
The frost aroma is contacted with the liquid glyceride in a pressurized container at a pressure of at least 100 psia, provided that the glyceride is present in the pressurized container at a level of about 1 g glyceride to 0.5 to 6 g frost; ) The above flavoring method, characterized in that the glyceride is removed from the container and mixed with coffee solids. 2. In a method for flavoring soluble coffee with flavored glycerides, (a) an aroma-containing gas containing a high content of carbon dioxide is condensed as frost; (b) the aroma-containing frost is placed in a pressurized container, provided that the amount of frost is in an amount sufficient to form a saturated carbon dioxide phase within the container; (c) isolating the container from the atmosphere; (d) heating the container to raise the internal temperature to above 87.8°F; e) contacting the frost aroma with a liquid glyceride phase in the heating vessel, provided that the glyceride is present in the vessel at a level of about 1 g of glyceride to 0.5 to 6 g of frost, and then (f) liquefaction. A method of flavoring as described above, characterized in that the pressure is slowly released from the container so that no carbon dioxide is formed, and then (g) the coffee solids and flavoring glycerides are mixed. 3 In a method for flavoring soluble coffee with flavored glycerides, (a) an aroma-containing gas containing a high content of carbon dioxide is condensed as frost, (b) the aroma-containing frost is placed in a pressurized container, and (c) the container is closed. (d) heating the contents of the container to produce an internal pressure of at least 700 psig and an internal temperature above the freezing point of the glyceride carrier; (e) forming a frost aroma and a liquid glyceride phase in the pressurized container; (f) the pressure in the container is then adjusted such that the glyceride carrier remains in liquid form; and then (g) mixing the coffee solids with the flavoring glyceride. 4. In a method for flavoring soluble coffee with flavored glycerides, (a) an aroma-containing gas containing a high content of carbon dioxide is condensed as frost; (b) the aroma-containing frost is placed in a pressurized container, provided that the amount of frost is is sufficient to form a saturated carbon dioxide phase within the vessel, the pressurized vessel is in direct communication with an upper covering column and a condenser located at the top of the column, (c) isolating the vessel from the atmosphere, and (d ) heating the contents of the vessel to produce an internal temperature above the freezing point of the glyceride; and (e) contacting the frost aroma liquid glyceride phase in the heated vessel, provided that the glyceride is present in the container at a level of about 1 g of glyceride, (f) slowly releasing pressure from the container to prevent the formation of liquefied carbon dioxide, and (g) mixing the coffee solids with the flavoring glyceride; The above method.