WO1997010720A1 - Humidification prealable de particules de cafe moulu - Google Patents

Humidification prealable de particules de cafe moulu Download PDF

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Publication number
WO1997010720A1
WO1997010720A1 PCT/EP1996/004165 EP9604165W WO9710720A1 WO 1997010720 A1 WO1997010720 A1 WO 1997010720A1 EP 9604165 W EP9604165 W EP 9604165W WO 9710720 A1 WO9710720 A1 WO 9710720A1
Authority
WO
WIPO (PCT)
Prior art keywords
ground coffee
mixing zone
coffee particles
elongated mixing
coffee
Prior art date
Application number
PCT/EP1996/004165
Other languages
English (en)
Inventor
John Darbyshire
Sheng Hsiung Hsu
Original Assignee
Societe Des Produits Nestle S.A.
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
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to AU71320/96A priority Critical patent/AU7132096A/en
Publication of WO1997010720A1 publication Critical patent/WO1997010720A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/16—Removing unwanted substances

Definitions

  • This invention relates to a process for pre-wetting coffee grounds prior to extraction of soluble coffee solids from the grounds.
  • Soluble coffee products are in general produced by roasting coffee beans, grinding the roasted beans, extracting soluble coffee solids from the ground coffee, and then drying the soluble coffee solids so extracted. Extraction ofthe soluble coffee solids from the ground coffee usually takes place in a counter ⁇ current extraction system made up of several colurnns or extraction cells. Hot water is introduced into one end ofthe system and flows from one column or cell to the next; contacting fresher coffee grounds in each succeeding column or cell. The last column or cell reached is that containing fresh ground coffee. Instead of columns and cells, some extraction systems use counter-current extractors in which the coffee grounds are transported in one direction by a screw while the water flows in the opposite directions.
  • this invention provides a process for pre-wetting ground coffee particles, the process comprising: introducing the ground coffee particles into an elongated mixing zone; mechanically agitating the ground coffee particles in the elongated mixing zone while transporting the ground coffee particles through the elongated mixing zone; introducing an aqueous fluid into the elongated mixing zone to wet the ground coffee particles as the ground coffee particles are agitated and transported through the elongated mixing zone for causing gases to be released from the ground coffee particles; and removing the released gases from the elongated mixing zone.
  • the process permits ground coffee to be wet uniformly using relatively low ratios of aqueous fluid to ground coffee while achieving excellent levels of gas release from the ground coffee.
  • the mechanical agitation of the coffee ground particles softens the matrix structure ofthe particles and this promotes ingress ofthe aqueous fluid and release of the gases. Also, due to the agitation, the particles are continually raised out of any pools of aqueous fluid which may form. This reduces release ofthe gases into pools of aqueous fluid; in turn reducing foaming.
  • the ground coffee and the aqueous fluid are introduced into the elongated mixing zone in a mass ratio of about 1 :5 to about 5: 1 ; especially about 1 :2 to about 2:1 ; and more preferably in a mass ratio of ground coffee:aqueous fluid of about 1 : 1.5 to about 2:1.
  • Particularly suitable is a mass ratio of ground coffee to aqueous fluid of about 1 : 1.
  • the moisture content of the ground coffee is preferably increased to a level of about 15 % to about 60% by weight during the process; especially about 40% to about 60% by weight.
  • the aqueous fluid is preferably water or coffee extract but may also be steam or a mixture of steam and water or coffee extract.
  • the mechanical agitation ofthe ground coffee preferably causes the ground coffee particles to travel in directions substantially perpendicular to the overall direction of transport through the elongated mixing zone.
  • the ground coffee may be mechanically agitated by rotating one or more shafts in the elongated mixing zone; each shaft having a plurality of beating elements projecting from the shaft to agitate and transport the ground coffee.
  • two shafts are rotated in the elongated mixing zone; one shaft rotating faster than the other.
  • the elongated mixing zone may comprise two elongated mixing chambers which are in fluid communication along their length; one shaft rotating in one mixing chamber and the other shaft rotating in the other mixing chamber.
  • the mixing chamber containing the shaft which rotates at a slower speed has a diameter larger than that ofthe other mixing chamber.
  • the released gases are removed from the elongated mixing zone by sweeping a carrier gas through the elongated mixing zone.
  • the carrier gas is preferably an inert gas; for example nitrogen.
  • the aqueous fluid is heated to a temperature of about 50°C to about 120°C prior to being introduced into the elongated mixing zone. More preferably the temperature ofthe aqueous fluid is about 70°C to about 90°C.
  • the mean residence time ofthe ground coffee particles in the elongated mixing zone is preferably in the range of 30 seconds to about 4 minutes.
  • this invention provides homogenously wetted, ground coffee produced by the process defined above.
  • Figure 1 is a schematic cross-section of an apparatus for pre-wetting coffee grounds; and Figure 2 is a cross-section of line AA' of figure 1.
  • ground coffee is introduced into a feed hopper 2.
  • a screw feeder 4 transports the ground coffee from the bottom ofthe feed hopper 2 to the top of a vertical feed column 6.
  • the lower end ofthe vertical feed column 6 is connected to an upwardly-opening solids inlet 30 of a preconditioner 8.
  • the preconditioner 8 comprises an elongated conditioning vessel 10 defining a first frustocylindrical mixing chamber 12 and a second frustocylindrical mixing chamber 14.
  • the first and second mixing chambers 12, 14 are in communication with one another along the length ofthe elongated conditioning vessel 10.
  • the second mixing chamber 14 has a diameter which is larger than the diameter of the first mixing chamber 12.
  • the solids inlet 30 is positioned at the upstream end ofthe preconditioner 8 while a downwardly- opening solids exit 32 is positioned at the opposite, downstream end ofthe preconditioner 8.
  • a first mixing shaft 16 extends along the longitudinal axis ofthe first mixing chamber 12 and supports several beating elements 18 which project radially from the first mixing shaft 16.
  • the beating elements 18 are spaced from one another along the length ofthe first mixing shaft 16 and about the circumference of the first mixing shaft 16.
  • Each beating element 18 has an elongated blade portion 20 which extends to just short ofthe inner surface 22 of the first mixing chamber 12.
  • Each elongated blade portion 20 is inclined so that it advances the ground coffee along the elongated conditioning vessel 10 as the first mixing shaft 16 is rotated.
  • a second mixing shaft 24 extends along the longitudinal axis ofthe second mixing chamber 14 and supports several paddles 26 which project radially from the second mixing shaft 24.
  • the paddles are spaced from one another along the length of the second mixing shaft 24 and about the circumference ofthe second mixing shaft 24.
  • Each paddle has a large flat portion 28 at its tip which is inclined so that it advances the ground coffee along the elongated conditioning vessel 10 as the second mixing shaft 24 is rotated.
  • Each mixing shaft 16, 24 is connected to a drive (not shown) to rotate the shafts.
  • the first mixing shaft 16 is rotated at a speed greater than the speed of the second mixing shaft 24.
  • the first mixing shaft 16 preferably rotates in a direction opposite to that ofthe second mixing shaft 24.
  • a liquid inlet 34 to the elongated conditioning vessel 10 is positioned a small distance downstream from the solids inlet 30 and above the mixing shafts 16, 24. More than one liquid inlet 34 may be provided and the inlets 34 may be spaced along the length ofthe elongated conditioning vessel 10.
  • An aqueous liquid feed line 36 is connected to the liquid inlet 34.
  • Gas inlets 38 for steam may be provided along the length of the elongated conditioning vessel 10 beneath the mixing shafts 16, 24. The gas inlets 38 are connected to a steam supply line
  • Further details ofthe construction ofthe preconditioner 8 may be obtained from US patent 4,752.139; the disclosure of which is inco ⁇ orated by reference.
  • the preconditioner 8 is commercially available and may be purchased from Wenger Manufacturing, Inc.
  • the coffee particles making up the ground coffee are immediately subjected to the action ofthe rotating beating elements 18 and paddles 26.
  • the beating elements 18 and paddles 26 cause the coffee particles to move in a general direction towards the solids outlet 32.
  • the rotation ofthe beating elements 18 and paddles 26 also causes the coffee particles to move from one mixing chamber 12, 14 to the other mixing chamber 12,14; and back again.
  • the coffee particles are also transported in directions substantially perpendicular to the overall direction of transport through the preconditioner 8; causing the particles to be continuously raised and lowered.
  • the particles in the first mixing chamber 12 are subjected to relatively severe beating and mixing while those in the second mixing chamber 14 are subjected to much less beating and mixing but have a longer residence time in the mixing chamber 14.
  • aqueous liquid (usually in the form of water or coffee extract) is sprayed onto the coffee particles through the liquid inlets 34.
  • steam at pressures of about 101 kPa (0 psig) to about 170 kPa (10 psig) may be introduced into the preconditioner 8 through gas inlets 38 to supplement the aqueous liquid.
  • the mass flow rate of steam is suitably 5 to 10 times less than the mass flow rate ofthe ground coffee into the preconditioner 8.
  • sufficient steam may be introduced into the the preconditioner 8 to totally replace the aqueous liquid.
  • the aqueous fluid may be at any desired temperature; especially in the range of about 20°C to about 120°C. It is found, however, that better results can be obtained if the temperature is above about 50°C; for example from about 70°C to about 90°C.
  • the ratio of ground coffee to aqueous fluid fed into the preconditioner 8 is suitably in the range of about 1 :5 to about 5: 1, more preferably about 1 :2 to about 2:1 ; with about 1 : 1 being particularly suitable.
  • One advantage of the preconditioner 8 illustrated in Figures 1 and 2 is that very small amounts of aqueous fluid may be uniformly distributed throughout the ground coffee. However the preconditioner 8 is also able to adequately process slurries having large amounts of aqueous fluid. This provides excellent flexibility.
  • the ground coffee and the aqueous fluid are well mixed. Also, due to the beating or striking action ofthe beating elements 18 and the paddles 26, the matrix structure of the coffee particles appears to soften; facilitating release of trapped gases and ingress ofthe aqueous fluid. As the aqueous fluid enters the softened matrix structure of the coffee particles, the coffee particles swell. Further, due to the transport ofthe coffee particles in directions substantially perpendicular to the overall direction of transport, the coffee particles are constantly raised out of any pools of aqueous fluid which may form in the preconditioner 8. Hence the trapped gases are in general not released into pools of aqueous fluid and foaming is reduced. This is a substantial advantage.
  • the gases evolved from the coffee particles may be removed by sweeping a carrier gas through the system or by drawing them off using vacuum.
  • the preconditioner 8 may be provided with a gas outlet (not shown) adjacent the solids outlet 32.
  • the gases may be removed through the solids outlet 32 and separated from the pre-wetted coffee particles at some point downstream from the preconditioner 8.
  • the gases are removed by introducing a sweeping gas into the feed hopper 2 or the vertical feed column 6 which then sweeps through the preconditioner 8.
  • the gas used as the sweeping gas may be any suitable gas which is sufficiently inert that it does not degrade the coffee or coffee aromas. Nitrogen gas is particularly suitable although gases such as helium, carbon dioxide, etc may also be used.
  • the wet coffee particles which are transported to the solids outlet 32 fall through the solids outlet 32, from where they may be transferred to an extraction system.
  • the wet coffee particles At flow rate ratios of aqueous fluid to ground coffee of about 1 :1 or less, the wet coffee particles contain very little or no free fluid. Therefore the coffee particles may be transferred directly to the extraction system without an intermediate solids-liquid separation step. Samples of the wet coffee particles are found to release little or no gas in gas-release tests; indicating that most gases were released in the preconditioner 8 and that the wet coffee particles retain very little gas.
  • the mean residence time ofthe ground coffee particles in the elongated mixing zone is sufficient to achieve uniform wetting of the coffee particles; for example in the range of 30 seconds to about 4 minutes. Although longer times are acceptable, they are not neccessary and provide no advantage.
  • the mean residence time may be selected by appropriately altering the rate at which the ground coffee particles are introduced into the elongated mixing zone.
  • the mean residence time may be adjusted by suitably adjusting the blades ofthe beating elements 18 and paddles 26, the angle of inclination ofthe preconditioner 8. and the like.
  • foaming in the extraction system is also found to be decreased. Also, no undue clogging, channelling or pressure drop increases occur in the extraction system.
  • the process was described with reference to a particular apparatus in which the ground coffee is pre-wetted, the process is not limited to such an apparatus.
  • This apparatus is merely preferred.
  • the elongated conditioning vessel 10 it is not necessary for the elongated conditioning vessel 10 to have mixing chambers of different diameters; instead the chambers may have the same diameter with the mixing shafts and paddles being ofthe same size. Further, the mixing shafts may rotate at the same speed. Also it is not necessary to have two mixing chambers; one mixing chamber would be adequate. Similarly the apparatus need not have two mixing shafts; one mixing shaft or more than two mixing shafts would operate adequately. It is also not essential to have the number and arrangement of beating elements 18 and paddles 26 illustrated in figures 1 and 2.
  • a batch of about 550 kg of roasted and ground coffee is placed in a feed hopper.
  • the average particle size ofthe ground coffee is about 2 mm.
  • a sample ofthe ground coffee is taken and labelled sample A.
  • the ground coffee is fed to a Wenger 7DDC preconditioner (obtained from Wenger Manufacturing, Inc. of Sabetha, Kansas, USA) at a rate of about 2.3 kg/minute (5 lb/minute).
  • the diameter ofthe smaller mixing chamber ofthe preconditioner is about 0.25 m (10 inches) while that ofthe larger mixing chamber is about 0.35 m (14 inches).
  • the mixing shaft in the smaller mixing chamber is rotated at 350 ⁇ m while that in the larger mixing chamber is rotated at 170 ⁇ m.
  • a coffee extract containing about 11 % by weight of soluble coffee solids is sprayed into the preconditioner at a rate of about 2.3 kg/minute (5 lb/minute) through three nozzles.
  • the temperature ofthe coffee extract is about 82°C ( 180°F).
  • Nitrogen gas is swept through the preconditioner to remove evolved coffee gases.
  • sample B A sample ofthe ground coffee is taken and labelled sample B. Sample A and sample B are analyzed for moisture and sample A is found to have about 1% moisture by weight while sample B has about 41% moisture by weight. This indicates that adequate wetting is achieved.
  • the wet coffee particles leaving the preconditioner are fed into an extraction cell of an extraction system having 6 extraction cells. Hot extraction water at about 180°C is fed into the extraction system and flows from one cell to another; reaching the cell with the wet coffee last. Very little foaming is observed in the extraction cell.
  • the extraction yield is about the same as if ground coffee which had not been pre-wetted is used.
  • the extraction cell which contains the freshest coffee grounds is opened. Five samples of coffee grounds are taken from various points in the extraction cell. The samples are then analyzed for the amount of extractable coffee solids which still remained in the coffee particles. By comparing the amounts of extractable coffee solids remaining, a measure of the extraction uniformity can be obtained.
  • Example 1 is repeated except that the ground coffee is fed into the preconditioner at a rate of 4.5 kg/minute.
  • Water at 85°C is fed into the preconditioner at one of fiverates; about 6.8 kg/minute (15 lb/minute), about 4.5 kg/minute (10 lb/minute), about 3.2 kg/minute (7 lb/minute), about 2.3 kg/minute (5 lb/minute) and about 1.7 kg/minute (3.7 lb/minute). No steam is introduced into the preconditioner in each case.
  • Example 1 is repeated. Coffee sample A (taken prior to entry into the preconditioner) and coffee sample B (taken upon leaving ofthe preconditioner) are analyzed for gas release. Fresh, dry ground coffee contains significant amounts of gases while completely wetted ground coffee contains no gas. Hence a determination ofthe gas release over time provides an indication ofthe degree of wetting.
  • the samples are analyzed by placing 100 g ofthe ground coffee in a flask and the flask sealed. 200 g of water at 82°C is added from above through an inlet. Gas released from the ground coffee is conducted to an inverted cylinder and the volume of gas released is determined as the displaced volume in the cylinder. The amount of gas released from the each sample over time is given in table 1 :
  • example 1 The procedure of example 1 is repeated except that water at 34°C is used.
  • the wet coffee obtained is acceptable but more free liquid is observed than in example 1.
  • the particles are not as soft and swollen as the particles of example 1. However the particles are uniformly wet.
  • Example 2 is repeated except that steam, at pressures of about 101 to 170 kPa, is injected into the preconditioner in place ofthe water.
  • steam at pressures of about 101 to 170 kPa
  • a series of steam nozzles located along the bottom ofthe preconditioner are used.
  • the temperature ofthe ground coffee entering the preconditioner is about 20°C.
  • the ground coffee leaving the preconditioner has a temperature of about 90°C, is very dry to the touch, and has a moisture content of 20%. Again excellent and uniform wetting is obtained.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

On décrit un procédé d'humidification préalable de café moulu avant extraction, lequel consiste à introduire du café moulu dans une zone de mélange de forme allongée, à agiter mécaniquement celui-ci pendant son transport à travers cette zone; à introduire également un fluide aqueux dans cette zone afin d'humidifier le café moulu pendant le transport à travers celle-ci, provoquant ainsi la libération de gaz à partir du café moulu, et à extraire ces gaz de la zone de mélange, le café moulu quittant ladite zone en étant humidifié uniformément et en emprisonnant peu de gaz.
PCT/EP1996/004165 1995-09-22 1996-09-18 Humidification prealable de particules de cafe moulu WO1997010720A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU71320/96A AU7132096A (en) 1995-09-22 1996-09-18 Pre-wetting of ground coffee particles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US419895P 1995-09-22 1995-09-22
US60/004,198 1995-09-22

Publications (1)

Publication Number Publication Date
WO1997010720A1 true WO1997010720A1 (fr) 1997-03-27

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PCT/EP1996/004165 WO1997010720A1 (fr) 1995-09-22 1996-09-18 Humidification prealable de particules de cafe moulu

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AU (1) AU7132096A (fr)
WO (1) WO1997010720A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017004219A1 (fr) * 2015-06-29 2017-01-05 Meltz, LLC Production en continu d'un extrait
CN112294142A (zh) * 2019-07-31 2021-02-02 格鲁普西姆贝利有限公司 用于饮料制备的研磨烘焙咖啡豆的防静电研磨装置
US11096518B2 (en) 2015-03-20 2021-08-24 Cometeer, Inc. Systems for controlled heating and agitation for liquid food or beverage product creation
US11484041B2 (en) 2017-04-27 2022-11-01 Cometeer, Inc. Method for centrifugal extraction and apparatus suitable for carrying out this method
US11724849B2 (en) 2019-06-07 2023-08-15 Cometeer, Inc. Packaging and method for single serve beverage product

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2587556A (en) * 1947-07-11 1952-02-26 Weiss Max Apparatus for preparing concentrates
US3244532A (en) * 1965-09-20 1966-04-05 Gen Foods Corp Method for steam distillation of coffee aromas
GB1466881A (en) * 1974-09-24 1977-03-09 Gen Foods Ld Continuous production of aromatic distillates under vaccum
US4100305A (en) * 1976-02-05 1978-07-11 The Procter & Gamble Company Method of making an improved coffee volatiles concentrate
US4100306A (en) * 1976-02-05 1978-07-11 The Procter & Gamble Company Method of making an improved instant coffee
EP0072895A2 (fr) * 1981-08-28 1983-03-02 Societe Des Produits Nestle S.A. Procédé pour l'extraction de café
EP0227262A1 (fr) * 1985-11-13 1987-07-01 General Foods Limited Préparation de café
US4752139A (en) * 1986-10-14 1988-06-21 Wenger Manufacturing, Inc. Preconditioning apparatus for extruder
WO1994026126A1 (fr) * 1993-05-07 1994-11-24 Societe Des Produits Nestle S.A. Procede et appareil de traitement de cafe torrefie moulu

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2587556A (en) * 1947-07-11 1952-02-26 Weiss Max Apparatus for preparing concentrates
US3244532A (en) * 1965-09-20 1966-04-05 Gen Foods Corp Method for steam distillation of coffee aromas
GB1466881A (en) * 1974-09-24 1977-03-09 Gen Foods Ld Continuous production of aromatic distillates under vaccum
US4100305A (en) * 1976-02-05 1978-07-11 The Procter & Gamble Company Method of making an improved coffee volatiles concentrate
US4100306A (en) * 1976-02-05 1978-07-11 The Procter & Gamble Company Method of making an improved instant coffee
EP0072895A2 (fr) * 1981-08-28 1983-03-02 Societe Des Produits Nestle S.A. Procédé pour l'extraction de café
EP0227262A1 (fr) * 1985-11-13 1987-07-01 General Foods Limited Préparation de café
US4752139A (en) * 1986-10-14 1988-06-21 Wenger Manufacturing, Inc. Preconditioning apparatus for extruder
WO1994026126A1 (fr) * 1993-05-07 1994-11-24 Societe Des Produits Nestle S.A. Procede et appareil de traitement de cafe torrefie moulu

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11096518B2 (en) 2015-03-20 2021-08-24 Cometeer, Inc. Systems for controlled heating and agitation for liquid food or beverage product creation
US11751716B2 (en) 2015-03-20 2023-09-12 Cometeer, Inc. Systems for controlled heating and agitation for liquid food or beverage product creation
WO2017004219A1 (fr) * 2015-06-29 2017-01-05 Meltz, LLC Production en continu d'un extrait
US11484041B2 (en) 2017-04-27 2022-11-01 Cometeer, Inc. Method for centrifugal extraction and apparatus suitable for carrying out this method
US11724849B2 (en) 2019-06-07 2023-08-15 Cometeer, Inc. Packaging and method for single serve beverage product
CN112294142A (zh) * 2019-07-31 2021-02-02 格鲁普西姆贝利有限公司 用于饮料制备的研磨烘焙咖啡豆的防静电研磨装置

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Publication number Publication date
AU7132096A (en) 1997-04-09

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