RU2000128040A - METHOD FOR REMOVING AROMATIC COMPONENTS FROM COFFEE AND AROMATIC PRODUCT - Google Patents

METHOD FOR REMOVING AROMATIC COMPONENTS FROM COFFEE AND AROMATIC PRODUCT

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Publication number
RU2000128040A
RU2000128040A RU2000128040/13A RU2000128040A RU2000128040A RU 2000128040 A RU2000128040 A RU 2000128040A RU 2000128040/13 A RU2000128040/13 A RU 2000128040/13A RU 2000128040 A RU2000128040 A RU 2000128040A RU 2000128040 A RU2000128040 A RU 2000128040A
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RU
Russia
Prior art keywords
coffee
gas
flavored
aromatic
aromatic components
Prior art date
Application number
RU2000128040/13A
Other languages
Russian (ru)
Other versions
RU2216194C2 (en
Inventor
Зенон Иоаннис МАНДРАЛИС
Скотт ВЕСТФОЛЛ
Кеннет А. ЮНКЕР
Original Assignee
Сосьете Де Продюи Нестле С.А.
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
Priority claimed from US09/057,741 external-priority patent/US6149957A/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU2000128040A publication Critical patent/RU2000128040A/en
Application granted granted Critical
Publication of RU2216194C2 publication Critical patent/RU2216194C2/en

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Claims (10)

1. Способ извлечения ароматических компонентов из кофе, предусматривающий обеспечение суспензии молотого кофе в водной жидкости, отгонку ароматических компонентов из суспензии перед экстрагированием путем введения газа в суспензию и с использованием газа по существу противоточным образом для получения ароматизированного газа, содержащего ароматические компоненты, и собирание ароматических компонентов из ароматизированного газа.1. A method of extracting aromatic components from coffee, comprising providing a suspension of ground coffee in an aqueous liquid, distilling the aromatic components from the suspension before extraction by introducing gas into the suspension and using a gas in a substantially countercurrent manner to produce an aromatic gas containing aromatic components, and collecting aromatic flavored gas components. 2. Способ по п. 1, в котором суспензию молотого кофе получают путем суспендирования целых зерен кофе в водной жидкости и затем подвергания зерен кофе мокрому помолу. 2. The method of claim 1, wherein a suspension of ground coffee is prepared by suspending whole coffee beans in an aqueous liquid and then wet grinding the coffee beans. 3. Способ по п. 1, в котором молотый кофе имеет средний размер частиц в диапазоне от приблизительно 1 мм до приблизительно 3 мм. 3. The method of claim 1, wherein the ground coffee has an average particle size in the range of from about 1 mm to about 3 mm. 4. Способ по п. 1, в котором ароматические компоненты собирают путем подвергания ароматизированного газа, на первой операции, конденсации при температуре в интервале от приблизительно 0oС до приблизительно 50oС и, на второй операции, криогенной конденсации при температуре ниже, чем приблизительно -80oС.4. The method according to p. 1, in which the aromatic components are collected by exposing the flavored gas, in the first step, condensation at a temperature in the range of from about 0 ° C to about 50 ° C and, in the second step, cryogenic condensation at a temperature lower than approximately -80 o C. 5. Способ по п. 1, в котором ароматические компоненты отгоняют из суспензии в диско-тороидной отпарной колонне. 5. The method according to p. 1, in which the aromatic components are distilled off from the suspension in a disco-toroid stripping column. 6. Способ по п. 5, в котором газ, используемый для отгонки ароматических компонентов, находится под избыточным давлением менее, чем приблизительно 100 кПа. 6. The method according to p. 5, in which the gas used to distill the aromatic components, is under pressure less than about 100 kPa. 7. Ароматизированный растворимый порошкообразный кофе распылительной сушки, содержащий по меньшей мере около 0,35 микрограмм-эквивалента фуранов на грамм и по меньшей мере около 0,25 микрограмм-эквивалента дикетонов на грамм, полученный способом, включающим стадии обеспечения суспензии молотого кофе в водной жидкости, отгонки ароматических компонентов из суспензии с использованием газа по существу противоточным образом для получения ароматизированного газа, содержащего ароматические компоненты, собирания ароматических компонентов из ароматизированного газа, экстрагирования растворимых сухих веществ кофе из молотого кофе и концентрирование экстрагированных растворимых сухих веществ кофе для получения концентрированного экстракта кофе, объединения концентрированного экстракта кофе и собранных ароматических компонентов для получения ароматизированного экстракта и распылительной сушки ароматизированного экстракта для получения ароматизированного порошкообразного кофе. 7. Flavored instant powder spray dried coffee containing at least about 0.35 micrograms equivalent of furans per gram and at least about 0.25 micrograms equivalent of diketones per gram, obtained by a process comprising the steps of providing a suspension of ground coffee in an aqueous liquid distilling the aromatic components from the slurry using a gas in a substantially countercurrent manner to produce a flavored gas containing aromatic components; collecting aromatic components from romatizirovannogo gas extracting soluble coffee solids from coffee grounds and concentrating the extracted soluble coffee solids to provide a concentrated coffee extract, combining the concentrated coffee extract and the collected aroma components for providing an aromatised extract and spray-drying the aromatised extract for providing the aromatised coffee powder. 8. Ароматизированный растворимый порошкообразный кофе сублимационной сушки, содержащий по меньшей мере около 0,60 микрограмм-эквивалента фуранов на грамм и по меньшей мере около 0,40 микрограмм-эквивалента дикетонов на грамм, и полученный способом, предусматривающим стадии обеспечения суспензии молотого кофе в водной жидкости, отгонки ароматических компонентов из суспензии с использованием газа по существу противоточным образом для получения ароматизированного газа, содержащего ароматические компоненты, собирания ароматических компонентов из ароматизированного газа, экстрагирования растворимых сухих веществ кофе из молотого кофе и концентрирование экстрагированных растворимых сухих веществ кофе для получения концентрированного экстракта, объединения концентрированного экстракта кофе и собранных ароматических компонентов для получения ароматизированного экстракта и сублимационной сушки ароматизированного экстракта для получения ароматизированного порошкообразного кофе. 8. Flavored instant freeze-dried instant coffee powder containing at least about 0.60 micrograms equivalent of furans per gram and at least about 0.40 micrograms equivalent of diketones per gram, and obtained by a method comprising the steps of providing a suspension of ground coffee in water liquids, distilling the aromatic components from the suspension using a gas in a substantially countercurrent manner to produce a flavored gas containing aromatic components, collecting aromatic components aromatic gas extracting, extracting soluble coffee solids from ground coffee and concentrating the extracted soluble coffee solids to obtain a concentrated extract, combining the concentrated coffee extract and collected aromatic components to obtain a flavored extract and freeze-drying the aromatic extract to obtain a flavored coffee powder. 9. Ароматизированный, растворимый порошкообразный кофе распылительной сушки, содержащий по меньшей мере около 0,35 микрограмм-эквивалента фуранов на грамм и по меньшей мере около 0,25 микрограмм-эквивалента дикетонов на грамм. 9. Flavored, soluble, powdered, spray-dried coffee containing at least about 0.35 micrograms equivalent of furans per gram and at least about 0.25 micrograms equivalent of diketones per gram. 10. Ароматизированный растворимый порошкообразный кофе сублимационной сушки, содержащий по меньшей мере около 0,60 микрограмм-эквивалента фуранов на грамм и по меньшей мере около 0,40 микрограмм-эквивалента дикетонов на грамм. 10. Flavored instant freeze-dried instant coffee powder containing at least about 0.60 micrograms equivalent of furans per gram and at least about 0.40 micrograms equivalent of diketones per gram.
RU2000128040/13A 1998-04-09 1999-02-04 Method for extracting of aromatic components from coffee and aromatized instant powdered coffee (versions) RU2216194C2 (en)

Applications Claiming Priority (2)

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US09/057,741 US6149957A (en) 1998-04-09 1998-04-09 Aroma recovery process
US09/057,741 1998-04-09

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RU2000128040A true RU2000128040A (en) 2003-02-20
RU2216194C2 RU2216194C2 (en) 2003-11-20

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