TH4673B - Soluble coffee production process - Google Patents

Abstract

This invention is designed to obtain desired flavor and aroma vapors during the aqueous extraction process of coffee It is obtained from roasted and finely ground coffee. All methods of preparation Coffee is dissolved by spray drying of concentrated coffee extract. Enhanced by the use of a stripper for collection, up to 20% of the extract prior to concentration and the non-condensing aroma is retained. and condensed in cold water by Use an sorbent with 4-48 steps and an L/V ratio of 0.1/1 to 30/1 before adding the absorbent odor. in a strong coffee extract and drying it by spraying to The soluble coffee is dry and aromatic.

Claims (2)

1. The process for preparing aromatic dried coffee consists of (a) extracting the essence from freshly ground roasted coffee beans to extract Obtain a coffee extract containing at least [number] gas chromatography counts. 2500 micrograms/gram of soluble solid coffee. (b) Collect the "mild" odor from the extract in the vacuum cleaner. A vacuum is created using cold water as a barrier to induce condensation and storage. The fragrance in the water used for extraction. (c) Stripping the extract in step (a) with steam and preserving the fragrance. 20% condensation can be achieved using a condenser, cooling, and storage. Non-condensable substance in the vacuum of step (b). (d) Evaporation under conditions of pressure lower than the atmospheric pressure of the chisel. Extract the strip of layer (c) to obtain the amount of solids. At least 40% (e) Add the fragrance to the extract of step (b) and the fragrance blend. The density of the stage (c) is placed in an absorbent with 4 to 48 stages. And allow the fragrance to come into contact with cool water at a depth of less than 10 cm, with the following proportions: The ratio of liquid to gas is 0.1 to 1 to 30 to 1. The gas contains... Fragrance in the extract of (b) (f) Combine the absorbed aromas from step (e) with the extract. Intensity of stage (d) and (g) The concentrated substance is dried by spraying (f) to obtain Aromatic instant coffee. 2. The process according to claim number 1, in which the extraction in step (a) It is prepared from roasted and ground coffee beans, consisting of Arabica beans. At least 30% to create the sharp wine aroma and flavor. Butter in the final product that is dried by spraying. (2 claims, 1 page, 2 images)