TH6515A - Soluble coffee production process - Google Patents

Abstract

The invention is designed to remove the desired flavor and aroma vapors during the hydro-extraction process of the coffee at Obtained from roasted and ground coffee All processes of preparation Coffee is dissolved by spray drying of strong coffee extract. It is further enhanced by the use of a stripper for collection, possibly up to 20% of the extracts prior to being concentrated and the aroma cannot be condensed. And condenses in cold water by Use a desiccant with 4-48 steps and an L / V ratio of 0.1 / 1 to 30/1 before reusing the adsorbed odor. In strong coffee extracts and drying them by spraying for Soluble coffee that is dry and fragrant.

Claims (2)

1. The process for preparing dry coffee with a doctor's aroma consists of (a) degreasing the extracts from freshly ground roasted coffee to obtain the coffee extraction. With at least 2500 μg / g of gas chromatography D (b) retains the "light" odor from the extracts in the vacuum. Vacuum using cold water as a barrier for condensation and storage Fragrance in water used to block (c) stripping the extract in the (a) stage with steam and retain 20% of the condensed fragrance using a condenser. Cool and with storage The non-condensing material in the vacuum of the step (b) (d) evaporates under conditions of pressure below the chisel's atmosphere. Stripped extracted of layer (c) to contain at least 40% solid content (e). Add fragrance to the water block of the step (b) and the mixed fragrance. The tightness of the steps (c) is inserted into the sorbent with 4 to 48 steps and the aroma is exposed to chilled water below 10 cm with a liquid-to-gas ratio of 0.1 to 1 to 30 per. 1 Aromatic gas in the water block of step (b) (f) combines the absorbed aroma of step (e) with the extract. The concentrations of the steps (d) and (g) are dried by spray drying (f) to obtain aromatic coffee soluble coffee. 2. Process according to claim 1 in which the extracts in the (a) stage are prepared from roasted and ground coffee containing at least 30% Arabica coffee to produce a Cape Vinay and a buttery flavor. In the final product that is dried by spray (2 claims, 1 page, 2 photos).