Abstract: A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and ground coffee is intermittently discharged from the vessel, while a portion of unextracted coffee is charged to the vessel at the other end. The movement of coffee in the extraction vessel is countercurrent relative to the flow of the extraction water. The method of the present invention is less complex, is more easily controlled, requires a lower capital investment and produces a more aromatic coffee extract of better flavor balance.

Abstract: A method for producing a coffee extract which comprises: (1) contacting an aqueous mixture of ground roast coffee with steam under pressure at elevated temperatures followed by rapid decompression at atmospheric levels; and (2) treatment of the resulting mixture with a hydrolytic enzyme or with a mixture of hydrolytic enzymes. The coffee extract thus obtained is a concentrated liquid which can be made into a beverage by the addition of water or it may be dried to a soluble solid and reconstituted with water to provide instant coffee.

Abstract: The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as improved taste and palatability, which comprises the hydrophobic edible material and a water soluble ingredient selected from the group consisting of water soluble low molecular weight peptides, water soluble concentrated extracts and mixtures thereof.

Abstract: The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.

Abstract: A method of continuously decaffeinating moistened, green coffee solids with supercritical carbon dioxide. Moistened, green coffee beans are moved periodically through an extraction vessel and contacted with continuously flowing supercritical carbon dioxide which extracts caffeine from the moist, green coffee beans. Caffeine is removed from the supercritical carbon dioxide by counter-current contact with wash water in an open vessel. The caffeine-depleted supercritical carbon dioxide is recirculated back to the extraction vessel and the caffeine-bearing wash water is subjected to concentration by reverse osmosis. Acidic, substantially caffeine-free permeate is directed back to the extraction system as wash water, or to moisturize the green coffee beans prior to extraction, or both.

Abstract: A beverage maker includes a container having a portion for receiving a beverage made by passing hot water over an ingredient and a basket for holding a beverage ingredient provided at an upper end of the container. When hot liquid is supplied into the basket, a hot liquid and beverage ingredient mixture exits from the basket into the receiver portion. In embodiments of the present invention, the receiver portion and a reservoir from which the hot liquid originates are disposed side-by-side. Embodiments of the present invention have elements that shield the beverage ingredient from microwave energy and/or an element or elements that insulate the hot liquid and beverage ingredient mixture.

Abstract: Apparatus and method of removing desirable constituents from an infusible material by infusion extraction, where a piston operating in a first chamber draws a solvent into the first chamber where it may be heated, and then moves the heated solvent into a second chamber containing the infusible material, and where infusion extraction takes place. The piston then moves the solvent containing the extract through a filter into the first chamber, leaving the extraction residue in the second chamber.

Abstract: A method of extracting caffeine from green coffee beans whereby an essentially caffeine-free supercritical fluid is continuously fed to one end of an extraction vessel containing green coffee beans and caffeine-laden supercritical fluid is continuously withdrawn from the opposite end. A portion of decaffeinated beans is periodically discharged while a fresh portion of undecaffeinated beans is essentially simultaneously charged to the extraction vessel. The caffeine-laden supercritical fluid is fed to a countercurrent water absorber. Supercritical carbon dioxide is the preferred supercritical fluid. The method of the present invention is more efficient than batch processes and produces an improved decaffeinated coffee.

Abstract: A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the original roasted and ground coffee and it effects minimal degradation of the soluble solids generated.

Abstract: This invention relates to an improved process for steaming and later extracting roasted and ground coffee and the product of such process. The process comprises vacuum steaming roasted and ground coffee in a percolator at a temperature less than 200.degree. F. at a pressure of from 10" to 27"(Hg) and recovering the steam aroma produced by passing same through a wedge-wire draw-off apparatus, the draw-off apparatus comprising a helically wound wire assemblage being internal to the percolator. Thereafter the coffee is percolated to extract solids therefrom and the extract and aroma are combined and dehydrated to form a soluble coffee product.

Abstract: Process for extracting roasted and ground coffee characterized in that the coffee, having an average particle size not exceeding 2.0 mm, is wetted in the absence of air with at least twice its weight of an aqueous liquid, and the wetted coffee is transferred, in the absence of air, to an extractor where it is extracted with an aqueous liquid at a temperature of at least 100.degree. C.

Abstract: A method is disclosed for preparing an espresso-type coffee beverage having an appearance, flavor, texture and aroma like that of freshly-brewed espresso coffee, without the use of conventional espresso coffee machines. The method comprises the steps of brewing, at a reduced temperature and pressure, an aqueous solution of the extract of a roasted and ground espresso-type coffee having a percentage solubles concentration of between 3-4%, cooling the extract thus produced to a temperature between the freezing point of the solution and 45.degree. F., whereby the solution is rendered storable under refrigeration for extended periods, and injecting steam into the solution to heat the solution to serving temperature and to froth the solution to produce a head of the characteristic froth on freshly-brewed espresso coffee. Derivative beverages based upon the espresso extract and the steaming method are also described.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: A process for the continuous extraction of roasted coffee or tea, which comprises introducing dry finely ground coffee or tea at a charging station in the form of a bed with a thickness of from 0.5 to 15 cm and displacing the bed along a closed circuit up to a discharging station by way of at least one extraction station where a stream of extraction liquid is passed through the bed while a pressure gradient of the liquid on the bed is maintained.

Abstract: A method of hydrolyzing a coffee extraction residue material to produce a mannan oligomer solution having oligomers from DP 1 to DP 10 is disclosed. The coffee material, preferably spent grounds from a commercial percolation system, is hydrolyzed in a reactor in the presence of an acid catalyst. A tubular plug flow reactor is convenient, although any reactor providing for the relatively high temperature, short time reaction will suffice. Particular acid catalysts include sulphuric acid, phosphoric acid, acetic acid and carbon dioxide gas. Depending on the specific time, temperature and catalyst concentration selected, a mannan oligomer solution having any desired distribution of oligomers between DP 1 and DP 10 is produced.

Abstract: A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

Abstract: A process for forming a vegetable extract in a system comprising a series of cells containing coffee and coffee substitute, by contacting progressively fresher vegetable materials countercurrently with an extraction liquid which enters an inlet cell and is withdrawn in batches from an outlet cell characterized in that the outlet cell and each succeeding alternate cell contains more coffee than any one of their respective adjacent cells and during or after each draw-off the pair of cells containing the most exhausted vegetable material is disconnected from the system for discharge and reloading, and after each draw-off a pair of cells with fresh loads of coffee and coffee substitute is added to the system so that the outlet cell is the second in series and contains the majority of coffee of the pair, the amount of soluble solids in each draw-off being approximately twice the amount drawn off in a standard process.

Abstract: A process for forming a coffee extract particularly suitable for preparing a soluble decaffeinated coffee is disclosed. Roast and ground coffee is charged to a series of extraction columns. Certain columns are pressurized with steam (50 to 250 psig) for about 5 to about 45 minutes to increase the acidity of the coffee. The remaining roast and ground coffee is not steamed. Each of the coffees is separately extracted, preferably in a countercurrent fashion. The extract from the steamed columns is kept separate from the extract from the unsteamed columns. The extract from the steamed column has a pH of below 4.6, while the extract from the unsteamed columns has a pH of about 5.0. The extract from the unsteamed coffee is stripped with steam to form a flavor volatile condensate. Both coffee extracts are then combined, decaffeinated, and concentrated. Concentration of the combined extracts removes off-flavor volatiles which are present in the steamed extract.

Abstract: Primary extraction of ground roasted coffee. The coffee is first extracted with an amount of aqueous extraction liquid sufficient to extract substantially all of the dry soluble solids from the coffee, but preferably not so large that the extract must be concentrated for further processing. The coffee is next extracted with an aqueous extraction liquid to extract hydrophobic flavor components. The hydrophobic flavor components are removed from the resulting extract by stripping and recovered as a concentrated aqueous solution.

Abstract: A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120.degree. F.-175.degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190.degree. F. to 205.degree. F., is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

Abstract: Process and apparatus for the preparation of extracts from ground roasted coffee and the like comprising subjecting ground roasted coffee sequentially to (a) exhaustive extraction of the solubles at a temperature at which no substantial hydrolysis of coffee solids occurs, (b) heating for a short time to a temperature at which insoluble coffee solids are transformed into extractable substances, and (c) exhaustive leaching at a temperature within the same range as that used for step (a).

Abstract: A process for extracting vegetable materials in the liquid phase in a group of cells, the "hot cells" containing the most exhausted vegetable material and the "cold cell(s)" the least exhausted vegetable material or fresh material, in which the extract is partially evaporated between the "hot cells" and the "cold cells", wherein extraction liquid is added to the partially evaporated extract in a quantity at least equal to the quantity of evaporated liquid.

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: A high quality coffee extract is prepared using a commercial percolation system utilizing a superficial velocity of aqueous extraction liquid past the roasted and ground coffee of at least about 0.50 ft/min in the fresh stage extraction column of a percolator set.

Abstract: A low-grade roasted coffee fraction is extracted with water in manner sufficient to remove at least 75% of the caffeine contained therein while retaining a major amount of the soluble solids. Volatiles are stripped from the resulting extract and condensed. Thereafter the low grade fraction is thoroughly extracted with an aqueous extraction medium and this extract is combined, either before or after drying, with a fully caffeinated water extract of a high-grade coffee fraction and with condensed volatiles from the stripping operation. A partially decaffeinated soluble coffee having desirable flavor and aroma may be obtained.

Abstract: A percolation process is described wherein it is possible to operate a fixed-capacity percolator set at decreased capacity without experiencing operational difficulties or coffee extract quality loss. The extraction columns of the percolator set are filled with the amount of roasted and ground coffee desired to be extracted and the remainder of the column is filled with an inert packing material.

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

Abstract: Liquid coffee extract having a solids concentration of from about 10 to 30% by weight is maintained at a temperature below about 70.degree. F for a period of time sufficient to permit precipitation of materials which interact with elemental iron. The tempered extract is clarified, such as by centrifugation, fortified with nutritive ingredients including a soluble iron compound containing assimilable iron, and dried, such as by spray drying.

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: An improvement to conventional processes for countercurrent extraction of roast ground coffee is disclosed. Therein, fresh roast ground coffee is contacted with previously produced aqueous coffee brew, and then the resultant admixture is added to the extraction zone.

Abstract: Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.

Abstract: The flavor and aroma of decaffeinated roasted and ground coffee is significantly improved employing a process whereby caffeine-containing green coffee material is initially contacted with water in a washing step at conditions which will not extract a significant amount of soluble materials from the coffee material. The aqueous solution obtained from the initial processing step is subsequently contacted with a decaffeinated coffee material.

Abstract: Aqueous liquids resulting from the condensation of vapours emitted by aqueous vegetable extracts are purified by treatment with an ion exchange resin. The purified condensates may be used for the extraction of the vegetable material.

Abstract: A process for manufacturing coffee extract is disclosed wherein an eductor is used to keep standing bodies of extract under sufficient agitation to prevent the coalescing and settling-out of insoluble materials contained in the extract.

Abstract: An improved coffee percolation process is disclosed whereby improved yields of soluble coffee solids are obtained from roasted and ground coffee. The extraction columns of the percolator set are loaded with roasted and ground coffee such that there is a continually decreasing average particle size in the direction of flow of the extraction liquid.