DE39185C - Process for the production of concentrated coffee extract - Google Patents
Process for the production of concentrated coffee extractInfo
- Publication number
- DE39185C DE39185C DENDAT39185D DE39185DA DE39185C DE 39185 C DE39185 C DE 39185C DE NDAT39185 D DENDAT39185 D DE NDAT39185D DE 39185D A DE39185D A DE 39185DA DE 39185 C DE39185 C DE 39185C
- Authority
- DE
- Germany
- Prior art keywords
- coffee
- production
- coffee extract
- aroma
- concentrated coffee
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims description 17
- 239000000284 extract Substances 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 238000000034 method Methods 0.000 title description 3
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 238000009835 boiling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- -1 sulfuric acid Chemical compound 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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
- A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
- A23F5/505—Isolation or recuperation of coffee flavour or coffee oil from coffee extract by distillation, e.g. stripping the extract; Recovering volatile gases, e.g. during concentration
Landscapes
- 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)
Description
KAISERLICHESIMPERIAL
PATENTAMT.PATENT OFFICE.
Das Verfahren zur Herstellung von Kaffeeextract beruht auf der Verwerthung folgender durch Untersuchung der .flüchtigen und nicht flüchtigen Extractivstoffe des Kaffees gewonnenen Thatsachen. Es ist bekannt, dafs bei längerem Kochen ein Kaffeedecoct sein Aroma . nahezu völlig verliert und eine bitter und brenzlich schmeckende Flüssigkeit darstellt.The process for the production of coffee extract is based on the utilization of the following obtained by examining the .volatile and non-volatile extractives of coffee Facts. It is known that a coffee decoct will develop its aroma when it is boiled for a long time . is almost completely lost and is a bitter and burnt-tasting liquid.
Condensirt man die bei dieser Procedur auftretenden Dämpfe, so ist das Destillat ein trübes, zum Theil angenehm, zum Theil unangenehm riechendes Liquidum. Der angenehme Geruch ist durch das Kaffeearoma, der unangenehme durch basische Producte und hochsiedende Kohlenwass'elsTölSe'rrJ'eHin^t. Destillirt man das gewolnn"ene~Destinät~ nochmais, und zwar zweckmäfsig unter gelinder Ansäuerung mit einer nicht flüchtigen Säure, z. B. Schwefelsäure, sowie ferner zweckmäfsig unter Anwendung des Vacuums, so geht die das specifische Kaffeearoma bedingende Substanz fast völlig rein in das erste Viertel des Destillats über, während die das Aroma verunreinigenden Bestandteile theils im Rückstand, theils in den ferneren Antheilen des Destillats verbleiben.If one condenses the vapors occurring during this procedure, the distillate is a cloudy, partly pleasant, partly unpleasant-smelling liquid. The pleasant smell is caused by the coffee aroma, the unpleasant one by basic products and high-boiling hydrochloric oils. If one distills the obtained destiny again maize, expediently with mild acidification with a non-volatile acid, e.g. sulfuric acid, and further expediently with the application of the vacuum, then the substance causing the specific coffee aroma is almost completely pure over the first quarter of the distillate, while the constituents contaminating the aroma remain partly in the residue and partly in the remainder of the distillate.
Verdampft man andererseits den durch systematische Erschöpfung des gebrannten Kaffees gewonnenen Kaffeeauszug zunächst über freiem Feuer schliefslich im Vacuum, wobei die flüchtigen Antheile zur Condensation gebracht werden, so resultirt bei Extractconsistenz ein intensiv bitteres, nicht aromatisches Product, das, in angemessener Weise mit kochendem Wasser verdünnt, nicht entfernt; die Annehmlichkeiten des Kaffeegeschmacks aufweist. Rührt man den dickflüssigen Extract hingegen mit dem gereinigten Destillat, welches das Kaffeearoma in concentrirter Form enthält, an, so resultirt ein in Wasser klar löslicher,, mäfsig dünnflüssiger Syrup, welcher, mit heifsem Wasser verdünnt, sofort eine völlige Imitation eines frisch bereiteten Kaffeeaufgusses darstellt.On the other hand, if one vaporizes the result of the systematic exhaustion of the brewed coffee Coffee extract obtained first over an open fire and finally in a vacuum, with the volatile If parts are brought to condensation, an intensive result results in the case of extract consistency bitter, non-aromatic product which, appropriately diluted with boiling water, not removed; has the convenience of the taste of coffee. One stirs the thick extract, on the other hand, with the purified distillate, which gives the coffee aroma contains in concentrated form, the result is one which is clearly soluble in water, moderately thinner Syrup, which, diluted with hot water, is immediately a complete imitation of one represents freshly prepared coffee infusion.
Der bisherige Mifserfolg aller Fabrikate sogenannter Kaffeeextracte ist lediglich in dem Umstände zu suchen, dafs man den flüchtigen Substanzen des Kaffees und insbesondere der Reinigung des specifischen Aromas des Kaffees keine genügende Aufmerksamkeit zugewendet hat. Die bisherigen Kaffeeextracte sind aromalose Auszüge verschiedener Concentration, denen das Specifische des Kaffeegetränkes völlig abgeht. The previous failure of all brands of so-called coffee extracts is only in that To look for circumstances to avoid the volatile substances of coffee and especially of the Not paying enough attention to purifying the specific aroma of coffee Has. The previous coffee extracts are aroma-free extracts of various concentrations, which the specifics of the coffee drink are completely absent.
Claims (1)
Publications (1)
Publication Number | Publication Date |
---|---|
DE39185C true DE39185C (en) |
Family
ID=314830
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT39185D Expired - Lifetime DE39185C (en) | Process for the production of concentrated coffee extract |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE39185C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0056174A1 (en) * | 1981-01-08 | 1982-07-21 | General Foods Inc. | Soluble coffee process |
-
0
- DE DENDAT39185D patent/DE39185C/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0056174A1 (en) * | 1981-01-08 | 1982-07-21 | General Foods Inc. | Soluble coffee process |
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