Abstract: A freeze-dried soluble coffee product in the form of particles or granules and having a microporous structure is prepared by prechilling a metal plate in a liquid refrigerant, immersing the plate in aqueous extract of coffee solids, reimmersing the plate in a liquid refrigerant, removing the frozen particles in the form of flakes from the plate, grinding and freeze-drying the flakes to produce frozen extract particles with reduced entrainment losses. The product so prepared has a unique porosity and is capable of sorbing, retaining and releasing volatile aromatic compounds.

Abstract: Soluble coffee is produced by steaming an elongated bed of roasted and ground coffee at atmospheric pressure or above and collecting an aromatic flavor condensate. Thereafter the steamed bed is swept for at least 15 minutes with a gaseous stream having a superficial velocity through the bed in excess of 3 meters/min. in order to entrain and remove liquid acid components. The coffee is next subjected to aqueous extraction, the extract is then combined with at least a portion of the condensate and dried. The resulting soluble coffee is much reduced in undesirable acid content compared to soluble coffee obtained from steamed coffee which had not been swept with gas.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: This invention relates to a process and apparatus for the production of an aroma flavor concentrate from aroma- and flavor-bearing substrates, especially roasted and ground coffee. More particularly, the invention is concerned with a process for continuously de-aromatizing and desorbing aroma and flavor constituents from said substrates by passing wet steam counter-currently through a continuous columnar bed of said substrate, said bed flowing upwardly through a substantially upright vacuum-tight desorption column. Wet steam is applied in an amount and manner to form and maintain a substantially stationary desorption zone in said flowing columnar bed at a finite distance above a bottom inlet of said upright desorption column. The stationary desorption zone is formed by the condensation of the wet steam as it passes into a progressively cooler temperature gradient in said flowing columnar bed.

Abstract: A caffeine free black tea product is produced by an extraction procedure with a supercritical gas such as carbon dioxide in which first the aromatic content of the tea is extracted with dry gas, then the caffeine content is extracted with wet gas, and finally the decaffeinated tea is reimpregnated with the aromatic content.

Abstract: A process for the production of an aromatic spice extract, which comprises(a) grinding a spice and collecting an aromatic fraction A, consisting of the gases given off during grinding,(b) treating the spice with an apolar organic solvent so as to obtain an aromatic fraction B contained in this apolar solvent, and(c) treating the spice with at least one polar solvent so as to obtain an aromatic fraction C contained in this polar solvent,The combination of the aromatic fractions A, B and C constituting the aromatic spice extract.The polar and apolar organic solvents may be used in mixture, especially in azeotropic mixture.

Abstract: Crude coffee oil is purified by removing substantially all of the diterpene esters by such means as acid treatment, chromatographic separation, steam vacuum distillation or high vacuum distillation. The purified coffee oil is then contacted with aqueous coffee extract in order to extract naturally-occurring antioxidants which will improve the stability of the purified coffee oil. The crude coffee oil may be obtained by pressing roasted coffee and/or water-extracted roasted coffee.

Abstract: A method of steam-stripping and recovering desirable volatiles from ground tea leaves by subjecting them to conditions which preserve the freshness of the tea volatiles as well as the freshness of the soluble solids remaining in the devolatilized tea. A bed of mechanically fluidized ground tea leaves is sprayed with 32.degree.-160.degree. F. water and contacted with steam in free space for devolatilization under an absolute pressure of 5-250 mm of Hg and a temperature of 32.degree.-160.degree. F. The resulting volatiles-laden steam is then freeze-condensed under an absolute pressure of about 0-80 mm Hg and under super-cold conditons to provide a frost. A tea volatiles-containing concentrate is prepared by contacting the frozen condensate, the frost, with an aqueous tea extract.

Abstract: A high level of aromatics are absorbed by coffee oil by placing a coffee aroma frost in an isolated vessel, raising the internal temperature and pressure, removing water from the pressurized vessel and thereafter introducing coffee oil into the pressurized vessel. The mixture is allowed to equilibrate for a period of time and is then slowly vented.

Abstract: A process for isolating an aromatic coffee fraction from an aqueous medium containing said fraction, which comprises contacting the aqueous medium with an organic solvent which is an azeotropic mixture capable of boiling at a temperature below about 50.degree. C of (a) at least one non-aromatic hydrocarbon and (b) at least one non-aromatic halogenated hydrocarbon or an ether and recovering a solvent phase containing the aromatic fraction. This is a continuation of application Ser. No. 623,055, filed Oct. 16, 1975, is now abandoned.

Abstract: Process for extraction of hops utilizing supercritical gases such as carbon dioxide.

Abstract: This invention relates to an improved process for the separation and isolation of coffee aroma constituents from roasted coffee, combining the aroma constituents with an edible substance and subsequently incorporating the aromatized substance in a food product.The process involves improving the condensation of vapors generated from the distillation of coffee oil by condensing the distilled aroma constituents onto a sleeve cooled by and snugly surrounding a container filled with coolant. The sleeve is removed and the aroma constituents condensed thereon are then preferably combined with an edible substance by manipulating the condensed constituents quickly and efficiently thus minimizing aroma loss and degradation caused by undesirable prolonged contact with air.

Abstract: A method of steam-stripping and recovering desirable volatiles from roast and ground coffee particles by subjecting them to conditions which preserve the freshness of the coffee volatiles, as well as, the freshness of the soluble solids remaining in the devolatilized coffee. A semi-bed of mechanically fluidized roast and ground coffee is sprayed with 32.degree.-110.degree. F (0.degree.-43.3.degree. C) water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32.degree.-110.degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 0-80 mm Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is prepared by contacting the frost with an aqueous coffee extract.

Abstract: An improved instant coffee is prepared by subjecting roast and finely ground coffee particles of 5-800 microns to devolatilization and extraction operations under conditions which sustain the freshness of a desirable coffee volatiles and soluble solids. A semi-bed of mechanically fluidized roasted and ground coffee particles is sprayed with 32.degree.-110.degree. F water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32.degree.-110.degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 4-80 mm of Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is made from that frost by contacting it with an aqueous coffee extract. Valuable coffee solids remaining in the devolatilized roast and fine ground coffee particles are extracted therefrom by a slurry extraction operation.

Abstract: An improved method of stripping flavorful essential volatiles from a substrate, such as coffee or tea, which comprises contacting a uniform admixture of finely ground ice and the substrate in a suitable vessel with a stream of water vapor and thereby melting said ice, uniformly wetting said substrate and stripping said essential volatiles from said substrate; and collecting said volatiles in a cold trap.

Abstract: Hydrophilic and lipophilic flavor and odor producing components of natural products are obtained by extraction with defined dimethyl either-water mixtures.

Abstract: An instant beverage is made by forming a mixture of an aromatic food condensate and at least about 10% of beverage solubles, freezing and then grinding the mixture to form frozen particles. The frozen particles are mixed with additional cold, dry beverage solubles to form a mixture comprising from about 0.2% to about 15% of frozen particles. This mixture is then warmed to melt the frozen particles and incorporate the aroma and flavor of the condensate in a stable form into the beverage solubles.

Abstract: A process for aromatizing soluble coffee products has been developed wherein coffee aromas are added to a liquid glyceride carrier, such as oil, solidified, such as by freezing, comminuted and then blended with soluble coffee. According to a preferred embodiment of this invention carbohydrate solids, such as coffee solids are added to the oil prior to adding the aroma.

Abstract: Coffee grinder gas is fixed in a glyceride at relatively high levels by means of high pressure. Liquid nitrogen condensed grinder gas frost is contacted in a pressure vessel with an oil. Heat is supplied to the vessel to vaporize the frost, and after the contents of the vessel reach room temperature, and the liquid glyceride has absorbed grinder gas aromatics, the vessel is slowly depressurized. The aromatized liquid glyceride is then used for enhancing soluble coffee products.

Abstract: Aroma- and flavor-bearing substrates are separated into an aroma concentrate and a flavor concentrate by pulsing or applying in a continuous fashion wet steam to a zone containing the substrate. The substrate-containing zone is held under vacuum pressure and the flavor concentrate is collected in a first trap, while an aroma concentrate is collected in a second trap. In one preferred embodiment, the most volatile flavor and aroma bodies are collected and subsequently dissolved in a solution of solids (e.g., those obtained from further extraction of the substrate) and the solution is then frozen and freeze-dried to yield a highly stable dry aroma and flavor bearing product. In a preferred embodiment, the substrate comprises either coffee or tea.

Abstract: Roasted and ground coffee is contacted with steam and the evolved vapors are condensed and partitioned in two separate and successive operations with liquid glyceride material such as a vegetable oil. By the use of appropriate partitioning parameters both the second glyceride and water phases have been found to have a smooth, buttery flavor useful for enhancing soluble coffee. The second glyceride phase may be combined with natural grinder gas, added to liquid coffee extract and then dried to produce an aromatized soluble coffee product.

Abstract: The concentration of volatile organics that can be incorporated into a glyceride carrier is increased by the use of pressure in excess of 100 psia. Specifically coffee grinder gas aromatics are contacted with coffee oil in a pressure vessel. The resulting aromatized oil is then combined with soluble coffee solids.

Abstract: In the process for the concentration of volatiles-bearing products by a low-temperature, short-time, multi-effect evaporation method, a forward feed of the product and vapor occurs so that at least from a given stage of evaporation, each subsequent stage of evaporation is carried out at a lower temperature. The volatile constituents, removed with the vapor from one or more effects and subsequently condensed and recovered, are combined with the partially concentrated product before a final stage or stages of evaporation at a temperature lower than that at which they were originally distilled off. Thus a more highly volatile fraction is again removed with the vapor in the said final stage or stages of evaporation.

Abstract: Coffee grinder gas is fixed in a glyceride at relatively high levels by contacting condensed grinder gas frost and the glyceride in a pressure vessel at a temperature which is above the critical temperature of liquid carbon dioxide. The pressure vessel is then slowly vented in order to prevent a drop in temperature to below the critical level.