Method of making an improved coffee volatiles concentrate

Details Method of making an improved coffee volatiles concentrate Method of making an improved coffee volatiles concentrate

A - Human Necessities

23

F

99/81

A23F 5/00 (2006.01) A23F 5/26 (2006.01) A23F 5/48 (2006.01)

Patent

CA 1072808

A METHOD OF MAKING AN IMPROVED COFFEE VOLATILES CONCENTRATE Abstract of the Disclosure A method of steam-stripping and recovering desirable volatiles from roast and ground coffee particles by sub- jecting them to conditions which preserve the freshness of the coffee volatiles, as well as the freshness of the soluble solids remaining in the devolatilized coffee. A semi-bed of mechanically fluidized roast and ground coffee is sprayed with 32°-110°F (0°-43.3°C) water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32°-110°F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 0-80 mm Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is prepared by contacting the frost with an aqueous coffee extract.

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