초록 ▼

A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containi

A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.

대표청구항 ▼

[ We claim:] [1.] A process for recovery of aroma components from coffee, the process comprising:providing a slurry of coffee grounds in an aqueous liquid at a temperature of about 80.degree. C. to about 99.degree. C., the slurry having a solids content of about 1% to about 30% by weight;stripping a

[ We claim:] [1.] A process for recovery of aroma components from coffee, the process comprising:providing a slurry of coffee grounds in an aqueous liquid at a temperature of about 80.degree. C. to about 99.degree. C., the slurry having a solids content of about 1% to about 30% by weight;stripping aroma components from the slurry using gas in a substantially counter-current manner for providing an aromatized gas containing aroma components; andcollecting aroma components from the aromatized gas.