WO1997010721A1 - Recuperation de l'arome du cafe - Google Patents

Recuperation de l'arome du cafe Download PDF

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Publication number
WO1997010721A1
WO1997010721A1 PCT/EP1996/004164 EP9604164W WO9710721A1 WO 1997010721 A1 WO1997010721 A1 WO 1997010721A1 EP 9604164 W EP9604164 W EP 9604164W WO 9710721 A1 WO9710721 A1 WO 9710721A1
Authority
WO
WIPO (PCT)
Prior art keywords
ground coffee
aroma
coffee
mixing zone
elongated mixing
Prior art date
Application number
PCT/EP1996/004164
Other languages
English (en)
Inventor
Marc Furrer
Sheng Hsiung Hsu
Maurice Blanc
John Darbyshire
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 AU71319/96A priority Critical patent/AU7131996A/en
Publication of WO1997010721A1 publication Critical patent/WO1997010721A1/fr

Links

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
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases

Definitions

  • This invention relates to a process for the recovery of coffee aroma from roast and ground coffee and to the aroma so recovered.
  • the recovered aroma is useful for aromatizing instant coffee.
  • Aromas are an important part of many products since consumers associate certain aromas with certain products. If the product lacks the aroma associated with it, consumer perception ofthe product is adversely affected. This is particularly a problem in the field of instant coffees, although it also exists in other fields.
  • Instant coffee powders which are obtained from commercial processes involving extraction, concentration and drying, are usually substantially aroma-less. For this reason, it is conventional to recover coffee aromas which are given off during the processing ofthe instant coffee and to reincorporate these aromas into the instant coffee powder.
  • the coffee aromas may be recovered at several points during processing of the instant coffee. However aromas are most commonly recovered during grinding ofthe roasted beans and by steam stripping ofthe coffee extract prior to concentration and drying ofthe coffee solids. It has also been suggested to recover aromas given off during filling ofthe extraction cells with extraction liquid.
  • this invention provides a process for recovering aroma from ground coffee, the process comprising: transporting the ground coffee through an elongated mixing zone while subjecting the ground coffee to agitation; introducing an aqueous fluid into the elongated mixing zone to moisten the ground coffee as the ground coffee is being transported and agitated; removing aroma gases released by the moistened ground coffee from the elongated mixing zone and cooling the removed aroma gases to condense moisture from the aroma gases; and cryogenically freezing the aroma gases to provide an aroma frost.
  • the invention provides the advantage of an efficient process for the recovery of coffee aroma from ground coffee.
  • the simultaneous transport and agitation ofthe ground coffee results in homogeneous wetting ofthe ground coffee and excellent release of aroma from the ground coffee. Further, because the process is not static, the moistened ground coffee is delivered from the elongated mixing zone and may be directly fed to an extraction cell or column for extraction. Consequently, the moistened ground coffee may be subjected to extraction almost immediately afterwards. Therefore problem of staling which led Sivetz and Desrosier to consider the practice of pre-wetting to be bad, need not arise.
  • the amount of aqueous fluid introduced into the elongated mixing zone is sufficient to provide a mass ratio of ground coffee to aqueous fluid of about 1 :5 to about 5: 1, especially about 1 :2 to about 2: 1 ; and more preferably a mass ratio of ground coffee to 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 ofthe 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 ground coffee may be transported and agitated by causing one or more conveying screws to rotate in the elongated mixing zone.
  • the use of two conveying screws is particularly preferred.
  • the ground coffee may be mechanically agitated as the ground coffee is transported through the elongated mixing zone to soften the particles ofthe ground coffee.
  • 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 aroma gases released from the ground coffee are removed from the elongated mixing zone by causing an inert carrier gas to flow through the elongated mixing zone.
  • the inert carrier gas is preferably nitrogen.
  • the carrier gas may conveniently flow co-current to the. direction of transport ofthe ground coffee.
  • 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 95°C.
  • the mean residence time ofthe ground coffee in the elongated mixing zone is preferably in the range of about 30 seconds to about 4 minutes; more preferably about 1 minute to about 2.5 minutes.
  • the aroma gases are preferably cooled to a temperature in the range of about 0°C to about 20°C to condense the moisture; more preferably from about 5°C to about 10°C
  • the cooling may t ⁇ ke in one or more cooling stages.
  • the aqueous liquid condensing in the condenser may be recovered and, since it contains aqueous aroma components, may be used as an aroma source.
  • the aroma gases are preferably cryogenically frozen by simultaneously introducing the aroma gases and liquid inert gas into a confined space; sufficient liquid inert gas being introduced to maintain the temperature in the confined space below about -80°C but above the boiling point ofthe liquid inert gas. Further, the frozen aroma may be separated from the non-condensing gas and vaporized inert gas by removing the gases from the confined space through one or more filters.
  • the mean particle size ofthe ground coffee is preferably in the range of about 1.3 mm to about 2 mm.
  • this invention provides aroma recovered by a process as defined above.
  • Figure 1 is a schematic cross-section of an apparatus for moistening ground coffee and releasing coffee aroma
  • Figure 2 is a cross-section of line AA' of figure 1 ;
  • Figure 3 is a schematic representation of a process for recovering aroma from ground coffee.
  • the ground coffee To carry out the process of recovering aroma, the ground coffee must be introduced into a suitable apparatus which defines an elongated mixing zone in which the ground coffee may be agitated, transported and moistened.
  • suitable apparatus Numerous examples of suitable apparatus are available; for example screw conveyors and preconditioners.
  • a suitable apparatus is a preconditioner as illustrated in figures 1 and 2.
  • Freshly ground coffee is introduced into a feed hopper 2.
  • a screw feeder 4 then transports the ground coffee from the bottom ofthe feed hopper 2 to the top of a vertical feed column 6.
  • the lower end of the vertical feed column 6 is connected to an upwardly-opening solids inlet 30 of a preconditioner 8.
  • An air lock 100 is positioned in the vertical feed column 6 to prevent gases from escaping from the preconditioner 8. Hence the ground coffee falls down the vertical feed column 6, through the air lock 100, and into the 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 ofthe 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 of the first mixing shaft 16 and about the circumference ofthe 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 ofthe 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 ofthe 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 of the 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 40.
  • An aroma outlet line 42 extends from the solids outlet 32. Alternatively, the aroma outlet line may extend from the downstream end ofthe preconditioner 8 itself.
  • An air lock 102 is positioned in the solids outlet 32 downstream from the aroma outlet line 42.
  • preconditioner 8 Further details of the construction ofthe preconditioner 8 may be obtained from US patent 4,752,139; the disclosure of which is incorporated by reference.
  • the preconditioner 8 is commercially available and may be purchased from Wenger Manufacturing, Inc. of Sabetha, Kansas, USA.
  • 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 of the 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.
  • aqueous liquid usually in the form of water or coffee extract
  • steam may be introduced through the gas inlets 38.
  • the ground coffee and the aqueous fluid are homogeneously mixed. Also, due to the action of the beating elements 18 and the paddles 26, the matrix structure ofthe coffee particles appears to soften. This, and the general beating action, may facilitate release of trapped aroma gases and ingress ofthe aqueous fluid.
  • the aroma gases evolved from the coffee particles may be removed by sweeping a carrier gas through the system and removing it through the aroma gas outlet 42.
  • the aroma gases may be drawn off using vacuum connected to the aroma gas outlet 42.
  • the gases are removed by introducing a sweeping gas into the vertical feed column 6, at a point downstream from the air lock 100, which then sweeps through the preconditioner 8.
  • 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. In this way, extraction may be carried out relatively soon after wetting of the ground coffee; avoiding the problem of staling.
  • the ground coffee may be moistened in preconditioner which is different from the preconditioner 8.
  • preconditioner which is different from the preconditioner 8.
  • the elongated conditioning vessel 10 it is not necessary for the elongated conditioning vessel 10 to have mixing chambers of different diameters or have different mixing shafts. 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 have the number and arrangement of beating elements 18 and paddles 26 illustrated in figures 1 and 2.
  • Other suitable preconditioners may be obtained from W enger Manufacturing, Inc; Extru-tech Inc (of Sabetha, Kansas, USA) and the like.
  • Screw conveyers are well known in the art and are usually formed of an elongated mixing vessel in which one or more conveying screws extend from one end to the other. The flights ofthe conveying screws are best arranged so that little or no compression is applied on the particles of ground coffee.
  • a twin screw conveyor is particularly preferred.
  • the screw conveyor has a solids inlet incorporating an air lock, a liquid inlet adjacent the solids inlet, a carrier gas inlet adjacent the solids inlet, a solids outlet inco ⁇ orating an air lock and an aroma outlet line.
  • the screw conveyor may have a steam inlet.
  • the ground coffee entering the screw conveyor is conveyed from the solids inlet to the solids outlet by the one or more screws.
  • Aqueous liquid is introduced through the liquid inlet and is mixed with the ground coffee by the one or more screws.
  • Gases released from the ground coffee are removed through the aroma outlet line.
  • Carrier gas if required, is introduced through the carrier gas inlet. Suitable mixers may be obtained from Wenger Manufacturing, Inc., Buhler
  • Ground coffee is introduced into a suitable mixer 60 through a solids inlet 62 which contains an air lock (not shown).
  • the mixer 60 may be a preconditioner 8 as described above, a screw conveyor as described above or other suitable continuous mixer.
  • the feed hopper 2 and screw feeder 4 described with reference to figure 1 may be used to introduce the ground coffee into the mixer 60.
  • the ground coffee is transported, while being agitated, to a solids outlet 64 at the opposite end of the mixer 60.
  • An air lock (not shown) is positioned in the solids outlet 64.
  • An aqueous liquid is sprayed into the mixer 60 through an liquid inlet nozzle 66 positioned near the solids inlet 62. Therefore, as the ground coffee is transported through the mixer 60, it is mixed with the aqueous liquid and moistened. The moistened ground coffee falling through the solids outlet 64 is then transported directly to a suitable extraction apparatus (not shown).
  • the aqueous liquid 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 95°C.
  • steam at pressures of about 101 kPa (0 psig) to about 170 kPa ( 10 psig) may be introduced into the mixer 60 through gas inlets (not shown) to supplement the aqueous liquid, ln this case, the mass flow rate of steam is suitably 5 to 10 times less than the mass flow rate ofthe ground coffee into the mixer 60.
  • sufficient steam may be introduced into the mixer 60 to totally replace the aqueous liquid.
  • the ratio of ground coffee to aqueous fluid fed into the mixer 60 is suitably in the range of about 5 : 1 to about 1 :5, preferably about 1 :2 to about 2: 1; with about 1 : 1 being particularly suitable
  • the mean residence time ofthe ground coffee particles in the mixer 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 necessary and provide no advantage.
  • An inert gas is blown by a fan or compressor 96 through a gas inlet 68 to the mixer 60 positioned near the liquid inlet nozzle 66 and the solids inlet 62.
  • the gas used as the sweeping gas may be any suitable gas which is sufficiently inert so that it does not degrade the coffee or coffee aromas; for example nitrogen, carbon dioxide and helium, or mixtures thereof. Nitrogen gas as the primary gas is particularly suitable.
  • the inert gas flows through the mixer 60 co-currently with the ground coffee and aqueous liquid, conveying with it aroma gases released from the ground coffee.
  • the inert gas, which is now aroma-laden, is drawn off through a gas outlet 70 positioned near the solids outlet 64 and led to a condenser 72.
  • the condenser 72 is operated at a temperature sufficiently low to condense most of the water vapour in the inert gas. A temperature of below about 50°C is suitable although cooling to below 20°C is preferred. Preferably more than one condenser is used; each succeeding condenser being operated at a lower temperature. Preferably the downstream condenser is operated at a temperature of about 0°C to about 10°C.
  • the aqueous liquid which condenses in the condenser 72 is also a good source of aqueous aroma components and is recovered through liquid aroma line 74. The aqueous aroma components may be recovered in any of many conventional processes; for example by running the aqueous liquid through a stripping column or the like.
  • the inert gas and the aroma components which do not condense in the condenser 72 are then fed through a gaseous aroma line 76 to a cryogenic aroma condenser 78.
  • a gaseous aroma line 76 to a cryogenic aroma condenser 78.
  • the aroma condenser 78 has a housing 80 formed of an upper cylindrical section 82 and a lower conical section 84. The lower end ofthe conical section 84 terminates in a discharge opening 90.
  • Several cylindrical filters 86 preferably porous stainless steel, extend vertically within the upper cylindrical section 82. The inner bore of each cylindrical filter 86 is connected to a gas manifold 88.
  • An inert gas in liquid form is sprayed into the housing 80 from a liquid gas source (not shown) through a gas input line 92.
  • the liquid inert gas is preferably the same as the inert gas used to carry the aroma components; more preferably nitrogen.
  • Sufficient liquid inert gas is sprayed into the housing to maintain the housing 80 at a temperature below about -80°C, for example at about -110°C or lower, but sufficiently high such that the liquid inert gas vaporises in the housing 80.
  • cryogenic aroma condenser 78 Further details of the operation of the cryogenic aroma condenser 78 can be obtained from US patents 5,182,926 and 5.323,623 ; the disclosures of which are incorporated by reference. Plainly other cryogenic aroma condensers may be used; for example that disclosed in US patent 5,030,473.
  • the inert gas entering the gas manifold 88 is drawn through the fan or compressor 96 and returned to the mixer 60 through the gas inlet 68. Excess inert gas may be bled off at some suitable point to maintain steady state conditions. Because large amounts of carbon dioxide are released from the ground coffee in the mixer 60 and the carbon dioxide does not condense in the cryogenic aroma condenser 78, the inert gas recycled to the mixer 60 contains a percentage of carbon dioxide.
  • cryogenic aroma condenser 78 may be used; the condensers being arranged in series and at decreasing temperatures. It is also possible to cause the inert gas to flow counter-current to the ground coffee in the mixer 60. It is also not necessary to recycle the inert gas in the cryogenic aroma condenser 78 back to the mixer 60; although it is more cost effective to do so.
  • 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.
  • 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 of the smaller mixing chamber of the 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 mrxing-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 of the coffee extract is about 82°C (180°F).
  • Nitrogen gas is swept through the preconditioner to remove evolved coffee gases.
  • the coffee particles leaving the preconditioner are fed directly to an empty extraction cell for connection into an extraction system.
  • the nitrogen gas and coffee gases are run through a condenser operated at about 5°C and almost all moisture in the gases is condensed and removed as an aqueous liquid.
  • the aqueous liquid contains aqueous aroma components and is collected.
  • the dry gases are then fed to a cryogenic aroma condenser as described in US patent 5,182,926.
  • the cryogenic aroma condenser is operated at about -110°C.
  • the aroma frost formed in the aroma condenser falls through the discharge outlet and is mixed into coffee oil using a ribbon blender.
  • the moistened ground coffee is extracted as is conventional. A sample of the extract is taken and determined to have no stale aromas or flavours.
  • Freshly ground roasted coffee is fed through a gas-tight airlock at a rate of 305 kg/hr into a screw conveyor.
  • the screw conveyor is gas-tight, has an inner diameter of 20 cm and has a single screw which rotates at 16 ⁇ m.
  • Water is sprayed into the screw conveyor at the inlet end of the screw at a rate of 305 kg/hr.
  • the temperature of the water is about 95°C.
  • the mean residence time of the ground coffee in the screw conveyor is about 3 minutes. Thereafter it is discharged as a homogeneously wet mixture through a gas-tight airlock and fed directly to an extraction cell.
  • the ground coffee is extracted as is conventional. A sample ofthe extract is determined to have no stale aromas or flavours.
  • Gaseous nitrogen is swept through the screw conveyor, co-currently with the ground coffee, at a rate of 25 m7hr.
  • the gaseous nitrogen which carries aroma gas, C0 2 , and water vapour, is removed from the screw conveyor adjacent the outlet end ofthe screw.
  • the gaseous nitrogen is run through a condenser where it is cooled to about 8°C. Almost all of the water vapour, as well as some aroma components, condense to provide an r. ue ⁇ us aroma liquid at a rate of about 8.8 kg/hr.
  • the gases leaving the condenser are transferred to a cryogenic aroma condenser as described in US patent 5,182,926 which is operated at about -118°C.
  • the aroma frost formed in the condenser is blended into coffee oil using a ribbon blender and recovered.
  • Example 4 The process of Example 2 is repeated except that the gaseous nitrogen leaving the screw conveyor is run through three condensers arranged in series. One condenser is operated at 50°C, the next at 30°C and the last at 5°C. The condensate obtained from the first two condensers is added to coffee extract obtained from the extraction cells and subjected to steam stripping. The condensate obtained from the last condenser is mixed with the aroma frost obtained from the cryogenic aroma condenser.
  • Example 4 Example 4
  • example 2 The process of example 2 is repeated except that the aroma frost collected in the cryogenic aroma condenser is mixed into an emulsion of coffee extract and coffee oil. The mixture is then sprayed into freeze-dried coffee powder agitated in a tumbler. The coffee solids form a capsule around the coffee oil and the capsules are dried. The capsules are added t ⁇ a comniercial coffee powder. The powder is dissolved in hot water and the resulting beverages presented to a trained panel. The panel determines the beverage to have a good above-the-cup aroma with a brew-like character. The beverages are determined to have better above-the-cup aroma than beverages prepared from the commercial coffee powder alone.

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

Abstract

On décrit un procédé de récupération d'arôme à partir de café moulu, comprenant les étapes consistant: à transporter le café moulu à travers une zone de mélange de forme allongée, tout en agitant celui-ci; à vaporiser un fluide aqueux dans ladite zone afin d'humidifier le café moulu, en même temps que celui-ci est transporté et agité; à soutirer les gaz aromatiques libérés dans ladite zone par le café moulu humidifié, puis à les refroidir afin de condenser la vapeur d'eau; à refroidir ensuite de manière cryogénique les gaz aromatiques, afin d'obtenir un givre aromatique, et enfin à récupérer ce givre.
PCT/EP1996/004164 1995-09-22 1996-09-18 Recuperation de l'arome du cafe WO1997010721A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU71319/96A AU7131996A (en) 1995-09-22 1996-09-18 Recovery of coffee aroma

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US420095P 1995-09-22 1995-09-22
US60/004,200 1995-09-22

Publications (1)

Publication Number Publication Date
WO1997010721A1 true WO1997010721A1 (fr) 1997-03-27

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AU (1) AU7131996A (fr)
WO (1) WO1997010721A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999052378A1 (fr) * 1998-04-09 1999-10-21 Societe Des Produits Nestle S.A. Procede de recuperation d'aromes de cafe et produit aromatisant obtenu
FR2848122A1 (fr) * 2002-12-06 2004-06-11 Agronomique Inst Nat Rech Procede de controle de la retention d'un compose organique ou d'une pluralite de composes organiques au sein d'une phase liquide ou solide et applications du procede, notamment en agro-alimentaire.
AU2003271317B2 (en) * 1998-04-09 2007-07-26 Societe Des Produits Nestle S.A. Coffee aroma recovery process and aroma product
EP1211948B1 (fr) * 1999-08-23 2012-09-26 Societe Des Produits Nestle S.A. Procede de recuperation de l'arome de cafe

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3244532A (en) * 1965-09-20 1966-04-05 Gen Foods Corp Method for steam distillation of coffee aromas
US3535118A (en) * 1964-12-31 1970-10-20 Kroger Co Method of making aromatized oil
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
EP0043667A1 (fr) * 1980-06-27 1982-01-13 THE PROCTER & GAMBLE COMPANY Procédé pour la préparation d'un concentré de matières volatiles de café
EP0079242A2 (fr) * 1981-11-09 1983-05-18 General Foods Corporation Procédé d'obtention d'un givre d'arome gazeux de broyage 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

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3535118A (en) * 1964-12-31 1970-10-20 Kroger Co Method of making aromatized oil
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
EP0043667A1 (fr) * 1980-06-27 1982-01-13 THE PROCTER & GAMBLE COMPANY Procédé pour la préparation d'un concentré de matières volatiles de café
EP0079242A2 (fr) * 1981-11-09 1983-05-18 General Foods Corporation Procédé d'obtention d'un givre d'arome gazeux de broyage 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

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999052378A1 (fr) * 1998-04-09 1999-10-21 Societe Des Produits Nestle S.A. Procede de recuperation d'aromes de cafe et produit aromatisant obtenu
US6149957A (en) * 1998-04-09 2000-11-21 Nestec S.A. Aroma recovery process
US6358552B1 (en) 1998-04-09 2002-03-19 Nestec S.A. Aroma product resulting from recovery process
AU769104B2 (en) * 1998-04-09 2004-01-15 Societe Des Produits Nestle S.A. Coffee aroma recovery process and aroma product
AU2003271317B2 (en) * 1998-04-09 2007-07-26 Societe Des Produits Nestle S.A. Coffee aroma recovery process and aroma product
EP1211948B1 (fr) * 1999-08-23 2012-09-26 Societe Des Produits Nestle S.A. Procede de recuperation de l'arome de cafe
FR2848122A1 (fr) * 2002-12-06 2004-06-11 Agronomique Inst Nat Rech Procede de controle de la retention d'un compose organique ou d'une pluralite de composes organiques au sein d'une phase liquide ou solide et applications du procede, notamment en agro-alimentaire.
WO2004052493A1 (fr) * 2002-12-06 2004-06-24 Institut National De La Recherche Agronomique (Inra) Procede de controle de la retention d'un compose organique au sein d’une phase liquide ou solide et applications du procede en agro-alimentaire

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