Claims
- 1. In a continuous countercurrent process for producing a high quality coffee extract by split extraction consisting of a primary extraction zone wherein water having a relatively low temperature of about 100.degree. C. to about 145.degree. C. is fed to two or more columns, each loaded with fresh roasted and ground coffee beans to produce a primary extract and a secondary extraction zone wherein water having a relatively high temperature of about 160.degree. C. to about 190.degree. C. is fed to three or more columns that have been subjected to said primary extraction, the improvement which comprises:
- (a) removing an initial draw from said secondary extraction zone having a low soluble coffee solids level of about 2% to about 4% by weight and a flavor quality approaching that of the extract produced in the primary extraction, said initial draw consisting of the residual extract from the primary extraction;
- (b) removing separately a subsequent draw from said secondary extraction zone having a high soluble coffee solids content of about 5% to about 12% by weight and a lower flavor quality than said initial draw;
- (c) concentrating the initial draw of step (a);
- (d) combining the concentrated initial draw with the subsequent draw of step (b);
- (e) stripping said combination of flavorful coffee aromatics and then further concentrating said combination; and
- (f) mixing said concentrated combination with the primary extract and the flavorful coffee aromatics of step (e).
- 2. The process of claim 1 further comprising drying the mixture of step (f) to produce a soluble coffee product.
- 3. The process of claim 2 wherein said drying is accomplished by freeze drying.
- 4. The process of claim 3 wherein said initial draw comprises about 1.5 to 2.0 times the roasted and ground coffee load in a single column by weight.
- 5. The process of claim 3 wherein said subsequent draw comprises about 1.0 to 2.0 times the roasted and ground coffee load in a single column by weight.
- 6. The process of claim 3 further comprising stripping the primary extract of step (f) of flavorful aromatics, concentrating said primary extract, and then adding back the stripped flavorful aromatics before mixing as in step (f).
Parent Case Info
This is a continuation-in-part of Ser. No. 497,315, filed May 23, 1983, now abandoned.
US Referenced Citations (5)
Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
497315 |
May 1983 |
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