SEPARATION AND RECOVERY OF COFFEE AROMA CONSTITUENTS FROM ROASTED COFFEE

This invention relates to an improved process for the separation and recovery of coffee aroma constitutuents from roasted coffee, which permits a higher recovery of volatile aroma components than previously possible. The process comprises adding an oil or fat in liquid form to roasted coffee, subdiv...

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Bibliographic Details
Main Authors N.J. FAIRBAIRN, R.W. BURT, W.J. PERRY
Format Patent
LanguageEnglish
Published 17.12.1981
Subjects
COFFEE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SEPARATION
TEA
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
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Summary:This invention relates to an improved process for the separation and recovery of coffee aroma constitutuents from roasted coffee, which permits a higher recovery of volatile aroma components than previously possible. The process comprises adding an oil or fat in liquid form to roasted coffee, subdividing the roasted coffee and then separating the aromatized lipophilic or oleaginous substance from the subdivided roasted coffee. The subdivision and separation are preferably achieved by expressing, which may be carried out at below 150 DEG C. The preferred oils are dearomatised coffee oil and corn oil.
Bibliography:Application Number: AU19780038603