CH176912A - Process for the production of an aromatic coffee extract in tablet form. - Google Patents
Process for the production of an aromatic coffee extract in tablet form.Info
- Publication number
- CH176912A CH176912A CH176912DA CH176912A CH 176912 A CH176912 A CH 176912A CH 176912D A CH176912D A CH 176912DA CH 176912 A CH176912 A CH 176912A
- Authority
- CH
- Switzerland
- Prior art keywords
- coffee
- production
- tablet form
- coffee extract
- extract
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims description 16
- 238000000034 method Methods 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 125000003118 aryl group Chemical group 0.000 title claims description 4
- 239000000843 powder Substances 0.000 claims description 8
- 238000001179 sorption measurement Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans that are ground or not ground, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
-
- 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
- A23F5/385—Tablets or other similar solid forms
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
Description
Verfahren zur Herstellung eines aromatischen Kaffee-Extraktes in Tablettenform. Die nach den bekannten Verfahren her gestellten Kaffee-Extrakte weisen den Mangel geringen Aromas auf. Ausserdem ist die Dosie rung des als Pulver auf den Markt gebrachten Extraktes mittelst eines Löffels oder ähnlichen Masses ungenau, weil Kaffee-Extraktpulver stark hygroskopisch ist. Es neigt dadurch zum Zusammenkleben und die Schichtung des Pulvers imLöffelmass fälltsehrverschiedenaus.
Die Erfindung betrifft ein Verfahren zur Herstellung leicht löslicher, aromatischer Kaffee-Extrakte und ist dadurch gekennzeich net, dass auf den durch irgend ein Extraktions verfahren gewonnenen, pulverförmigen Kaffee- Extrakt nach dem Adsorptionsprinzip ein ge wünschtes Kaffee-Aroma übertragen und das so aromatisierte Kaffee-Extraktpulver zwecks genauer Dosierung zu Tabletten des gewünsch ten Gewichtes gepresst wird. <I>Ausführungsbeispiel:</I> Geröstete Kaffeebohnen werden gemahlen und mit destillierteinWasser extrahiert. Zwecks grösserer Extraktionsausbeute können dem Extraktionswasser auch andere Lösungsmittel, z. B.
Alkohol, zugesetzt werden. Der nach Abdampfen der Extraktionsflüssigkeit ver bleibende Extrakt wird durch Mahlen pulveri siert und in einem geeigneten Behälter auf ca. 100 erhitzt. Das Erhitzen hat den Zweck, die einzelnen Extraktpulverkörnchen weiter aufzuschliessen und die darin eingeschlossene Flüssigkeit oder Gasreste auszutreiben. In den Behälter wird ein Luftstrom geleitet, welcher vorher einen auf die Brenntemperatur erhitzten Kaffee durchstreicht, dessen Aroma auf das Kaffeepulver übertragen werden soll.
Alsdann wird während des Durchstreichens des mit dem Kaffee-Aroma beladenen Luftstromes der den Extrakt enthaltende Behälter abgekühlt, so dass das Aroma von dem pulverförmigen Kaffee-Extrakt adsorbiert werden kann. Das so aromatisierte Kaffee-Extraktpulver wird alsdann in bekannter Weise in Tablettenform gepresst, wobei zweckmässig die Grösse einer Tablette dem Bedarf zur Herstellung einer Tasse Kaffee angepasst wird.
Bei der Herstellung des Kaffee-Extraktes kann sowohl von reinen Kaffeesorten mit so genanntem Kaffeezusatz ausgegangen werden; ferner kann auch sogenannter Malz- und Getreidekaffee zur Ausführung des gleichen Verfahrens benutzt werden.
Process for the production of an aromatic coffee extract in tablet form. The coffee extracts produced by the known methods have the lack of low aroma. In addition, the dosage of the extract brought onto the market as a powder is imprecise by means of a spoon or a similar measure, because coffee extract powder is highly hygroscopic. As a result, it tends to stick together and the layers of the powder in the size of the spoon are very different.
The invention relates to a process for the production of easily soluble, aromatic coffee extracts and is characterized in that a desired coffee aroma is transferred to the powdered coffee extract obtained by any extraction process according to the adsorption principle and the coffee thus flavored Extract powder is pressed into tablets of the desired weight for precise dosing. <I> Embodiment: </I> Roasted coffee beans are ground and extracted with distilled water. For the purpose of greater extraction yield, other solvents, e.g. B.
Alcohol. The extract that remains after the extraction liquid has evaporated is pulverized by grinding and heated to approx. 100 in a suitable container. The purpose of the heating is to further break down the individual extract powder granules and to expel the liquid or gas residues trapped therein. An air flow is directed into the container, which beforehand sweeps through a coffee that has been heated to the burning temperature and whose aroma is to be transferred to the coffee powder.
Then, while the air stream laden with the coffee aroma is being passed through, the container containing the extract is cooled so that the aroma can be adsorbed by the powdered coffee extract. The coffee extract powder flavored in this way is then pressed in a known manner into tablet form, the size of a tablet being suitably adapted to the requirements for making a cup of coffee.
The production of the coffee extract can be based on pure types of coffee with so-called added coffee; furthermore, so-called malt and grain coffee can also be used to carry out the same process.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH176912T | 1934-05-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH176912A true CH176912A (en) | 1935-05-15 |
Family
ID=4427353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH176912D CH176912A (en) | 1934-05-23 | 1934-05-23 | Process for the production of an aromatic coffee extract in tablet form. |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH176912A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1032077B (en) * | 1957-01-26 | 1958-06-12 | Hermann Stosius | Process for flavoring solid or liquid substances with a pure coffee bean aroma |
-
1934
- 1934-05-23 CH CH176912D patent/CH176912A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1032077B (en) * | 1957-01-26 | 1958-06-12 | Hermann Stosius | Process for flavoring solid or liquid substances with a pure coffee bean aroma |
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