CA1157310A - Treatment of coffee extracts - Google Patents
Treatment of coffee extractsInfo
- Publication number
- CA1157310A CA1157310A CA000355599A CA355599A CA1157310A CA 1157310 A CA1157310 A CA 1157310A CA 000355599 A CA000355599 A CA 000355599A CA 355599 A CA355599 A CA 355599A CA 1157310 A CA1157310 A CA 1157310A
- Authority
- CA
- Canada
- Prior art keywords
- ultra
- filtration
- reverse osmosis
- fraction
- retained fraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
Abstract
ABSTRACT
Process for the preparation of concentrated extracts of coffee, tea or substitutes therefor A process for the preparation of a concentrated extract of coffee, tea or substitutes therefor, which comprises the steps of (a) subjecting an extract to an ultra-filtration treatment using a membrane having a molecular weight exclusion point in the range 500 to 5000 Daltons, so as to obtain a retained fraction containing essentially soluble solids and an aromatic permeated fraction;
(b) subjecting ultra-filtration permeated fraction from step (a) to a reverse osmosis treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing the retained fraction from the reverse osmosis of step (b) and the retained fraction from the ultra-filtration of step (a) to give the desired concent-rated extract.
Process for the preparation of concentrated extracts of coffee, tea or substitutes therefor A process for the preparation of a concentrated extract of coffee, tea or substitutes therefor, which comprises the steps of (a) subjecting an extract to an ultra-filtration treatment using a membrane having a molecular weight exclusion point in the range 500 to 5000 Daltons, so as to obtain a retained fraction containing essentially soluble solids and an aromatic permeated fraction;
(b) subjecting ultra-filtration permeated fraction from step (a) to a reverse osmosis treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing the retained fraction from the reverse osmosis of step (b) and the retained fraction from the ultra-filtration of step (a) to give the desired concent-rated extract.
Description
lls73ln Process for the preparation of concentrated extracts of coffee, tea or substitutes therefor The present invention relates to a process for the preparation of a concentrated extract of coffee, tea or substitutes therefor. The concentrated extract can subsequently be converted into powder by conventional methods.
In the preparation of, for example, instant coffee powders, one of the difficult stages is the concentration of the final extract, said concentration having to be effected with special care to avoid damage to the aroma. In general, moreover, since the concentration is effected by evaporation, the aromas are removed from the extract to be concentrated and subsequently reintroduced into the extract after concentration. However, heat treatment is unavoidable in such a system and losses or changes of aroma can thereby arise.
Attempts have hitherto been made to treat coffee extracts by ultra-filtration with moderate success. In particular, the use of membranes conventional in the art, which have molecular weight exclusion points of the order of 10,000 Daltons and above, has given fractions of little interest and which are difficult to treat by physical means such as reverse osmosis.
The present invention, which employs similar physical processes to those mentioned above, provides a solution of these difficulties.
Thus, according to the present invention there is provided a process for the preparation of a concentrated extract of coffee, tea or substitutes therefor, for example chicory and various herbal infusions and decoctions, which comprises the steps of (a) subjecting an extract of coffee tea or substitutes therefor to an ultra-filtration (hereafter referred to as UF) treatment using a membrane having a molecular weight exclusion point in the range 500 to 5000 Daltons, so as to 1 ~5731() obtain a retained fraction containing essentially soluble solids and an aromatic permeate fraction;
(b) subjecting the ultra-filtration permeate fraction from step (a~ to a reverse osmosis (hereafter referred to as RO) treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing at least part of the retained fraction from the reverse osmosis step (b) and at least part of the retained fraction from the uitra-filtration step (a) to give the desired concentrated extract.
If necessary and/or desired, the starting extract is clarified before being subjected to UF, for example by filtration or by centrifuging.
In an advantageous embodiment of the process, the retained fraction from the reverse osmosis and the ultra-filtration retained fraction are mixed after the latter has been concentrated.
In another embodiment, the retained fraction is -diluted while UF is being effected, this operation being zo referred to as "diafiltration" (DF).
Of course UF and DF operations can be combined either in series or in parallel.
It could be argued that an operation using a membrane having an exclusion point from 500 to 5000 could equally be regarded as "ultra-filtration" or as "reverse osmosis". In fact, the exclusion conditions are such that the process takes place at the limits of the range common to both operati~ns, UF and RO bo~h involving a segregation and a fractionation at the molecular level.
We have however deliberately chosen the term "UF", both for clarity of description and because stage (a) of the process according to the invention involves, above all, retaining a maximum of coffee solids, while allowing the aromas to pass. In contrast, the purpose of stage (b) is to collect the aromas in the retained fraction from the RO, ideally water alone passing through the membrane.
In the process of the invention, the conditions for lls73ln effecting U~ and R0 are those conventionally used and, for example, with regard to temperature, the conditions to be selected are governéd essentially by the desire to handle the extract as gently as possible. Thus, a temperature of from 2 to 25 C, preferably from 5 to 25 C, may be used. The pressure in the UF treatment is generally of the order of 4 to 20, preferably 8 atmospheres, and in the R0 treatment of 30 to 80 atm. The membranes used may be those conventional in the art, for example membranes of polysulphones or cellulose acetate for UF and membranes of poly-(ether)-amides or polyamides for R0, provided that the exclusion point of the UF membrane is between 500 and 5000, and that the R0 membrane is capable of retaining at least 99~ NaCl (e.g. sea-water desalination membranes).
In order to enable as much as possible of the aromas to pass through the membrane in stage (a), the retained fraction can, if desired, be diluted with water during the UF treatment. This enables the ratio of solids to aromas in the retained fraction to be increased .
For example, the UF treatment enables ratios of solids to aromas in the retained fraction ranging up to 3.5 to be obtained. The leakage of solids to the permeate fraction still remains minimal; their presence in small quantity is, moreover, advantageous as an aroma carrier during the subsequent RO operation. Furthermore, a ratio of concentration of aromas of the order of 30 to 40 times may be achieved in the retained fraction from the R0 treatment, the leakage of aromas to the permeate fraction from the R0 treatment is generally insignificant. Advantageously , the UF treatment is continued until a concentration factor of form 2 to 5, e.g. of the order of 3, is obtained, and with the R0 concentration factors of between 5 and 10 are aimed at.
The desired concentrated coffee extract is obtained by combining the retained fraction from the R0 treatment, obtained as described above, with the retained fraction from the UF treatment. Advantageously, the retained fraction from UF is concentrated by a conventional method before it is added to the retained fraction from R0.
It goes without saying that a partial recombination may be effected by mixing only a part of the retained fraction from R0 with the retained fraction from UF or vice versa, and in this way, extracts which are more or less aromatic or of variable aromatic quality may be obtained, in comparison with extracts corresponding to those obtained with the total recombination.
The process accordinq to the invention which utilises UF and RO can likewise be supplemented by convent-ional operations in coffee technology, such as evaporation or steam distillation of aromas.
Thus, in another embodiment of the process according to the invention a partial steam distillation of the starting extract may be effected before UF, ~he aromas thus collected being added to the final concentrated extract.
In yet another em~odiment traces of aromas which may have been retained with the solids in the retained fraction from UF are removed by steam distillation and are reintroduced into the final concentrated extract (or into the concentrated retained fraction from UF, if said fraction has undergone such a treatment).
The following Examples illustrate the process according to the invention. In the Examples all percentages are expressed as percentages by weight.
115731n Example 1 An industrial coffee extract obtained by a conventional process is treated by ultra-filtration in a DDS* 35.9.3 module equipped with GR* 8 P polysulphone membranes. The membranes have a mean exclusion point of 2500 Daltons. The ultra-filtration is effected at a pressure of 7x105 N.m ~7 bars~ at 2Q C. UF is continued until a concentration factor of 2 is obtained. The permeate obtained is then treated by reverse osmosis in a module equipped with PA 300 TFC* poly-(ether~-amide membranes which are capable of retaining at least ~9.4% of NaCl. The reverse osmosis operation is effected at 60xlO N.m t60 bars~ at 10 C. R0 is continued until a concentration factor of 10 is obtained. Under these conditions it is noted that 99~ of the solids are found in the retained fraction from ultra-filtration and it is estimated that more than 90~ of the aromas, also, are found in the retained fraction from reverse osmosis.
The whole of the retained fraction from reverse osmosis and the retained fraction from ultra-filtration which are ob-tained above are then mixed. The mixture is converted into instant coffee powder according to conventional method.
The powder reconstituted in water gives a coffee of excellent quality whose aroma, in particular, is judged to be "very true".
Example 2 The procedure described in Example 1 is repeated, but the u~tra-filtration is continuous until a concentration factor of 4 is obtained. The results obtained are very comparable, the mixtures of the retained fractions from ultra-filtration and from reverse osmosis have a slightly lower concentration and thus make it necessary to evaporate a little more water to produce the instant coffee powder.
* Trade Mark _ 5 _ - lls73ln Example 3 The procedure described in Example l is repeated, but, once the concentration factor of 2 is obtained in the ultra-filtration step, the operation is continued by diluting the ultra-filtration retained fraction (diafiltration).
For diafiltration a quantity of water equal to half the quantity of coffee extract used in the operation is employed. The reverce osmosis operation proceeds as described in the foreqoing Examples.
By drying the mixture of the retained fractions from reverse osmosis and from ultra- iltration (diafiltrat-ion) a powder is obtained which, after reconstitution,gives a coffee of excellent quality.
The losses of aroma and of coffee solids may be considered as negligible.
Example 4 The procedure described in Example 1 is repeated, with the following two differences: on the one hand, the ultra-filtration is effected at a pressure of 15xlO N.m (15 bars) and, on the other hand, the ultra-filtration re-tained fraction is subjected to a steam distillationoperation at 100C for one minute, the aromas thus collected being added to the final mixture before drying.
Example 5 3 The procedure described in Example 2 is repeated, but the retained fraction obtained at the end of the ultra-filtration operation which has a content of dry substances of 12.2% is concentrated thermally until a content of dry substances of 56% is obtained. This concentrated retained fraction is added in this form to the retained fraction from reverse osmosis to constitute the final mixture which, after drying, gives instant coffee powder.
Example 6 An industrial coffee extract is ultra-filtered in a DDS module equipped with cellulose laboratory membranes ~\ 11s731n having an exclusion point of 500 Daltons. The pressure applied is 30x105 ~.m 2 (30 bars) and the temperature is 20C. The operation is stopped when a concentration factor of 2 is obtained.
The ultra-filtration permeate is treated by reverse osmosis in a module equipped with PA 300 TFC poly-(ether)-amide membranes, as indicated above. The operation is effected at a pressure of 60x105 N.m 2 (60 bars) and a temperature of 10C and is limited to a concentration factor of 4.
The retained fractions from reverse osmosis and from ultra-filtration are combined to give the mixture from which instantcoffee powder is prepared.
Example 7 The ultra-filtration operation described in Example 1 is repeated, starting from an industrial coffee extract whicn has previously been concentrated thermally to a concentration factor of 3. Subsequently, the ultra-filtration permeate is subjected to a reverse osmosis operation~ as described in the foregoing Example 6.
A combination of the two retained fractions from reverse osmosis and from ultra-filtration gives the mixture from which instant coffee powder is obtained.
COMPARATIVE EXAMPLE
An industrial coffee extract is treated by ultra-filtration in a module equipped with Romicon PM 5Q* membranes of the poly-sulphonic type having an exclusion point of 50,0Q0 Daltons. The operation is effected at 1.5x10 N.m Cl.5 bars~ at 20 C untii a concentration factor of 4 is obtained, The distr;bution of solids between the retained fraction and the permeated fraction is catastrophic since at least 30% of the solids can be found in the permeated fraction. Furthermore, the aromas are distributed approximately equally between the retained fraction and the per-meate fraction.
The ultra-filtration permeate is then treated by * Trade Mark ' ~r;~~
~ j - 7 -- 115731() reverse osmosis under the conditions described in the other Examples. The pressure is 60x105 N.m 2 (60 bars) and the temperature is 10C and the operation is continued until a ; concentration factor of 4 is obtained.
A combination of the retained fractions from reverse osmosis and from ultra-filtration gives a mixture which can be converted directly into an instant coffee pow-der, but it is noted that this powder has a reduced aro-matic value. The considerable loss of aroma during ultra-filtration is manifestly the reason for this.
Moreover, the loss of solids which is also considerable makes the operation of little potential interest on an industrial scale.
. ~ .
In the preparation of, for example, instant coffee powders, one of the difficult stages is the concentration of the final extract, said concentration having to be effected with special care to avoid damage to the aroma. In general, moreover, since the concentration is effected by evaporation, the aromas are removed from the extract to be concentrated and subsequently reintroduced into the extract after concentration. However, heat treatment is unavoidable in such a system and losses or changes of aroma can thereby arise.
Attempts have hitherto been made to treat coffee extracts by ultra-filtration with moderate success. In particular, the use of membranes conventional in the art, which have molecular weight exclusion points of the order of 10,000 Daltons and above, has given fractions of little interest and which are difficult to treat by physical means such as reverse osmosis.
The present invention, which employs similar physical processes to those mentioned above, provides a solution of these difficulties.
Thus, according to the present invention there is provided a process for the preparation of a concentrated extract of coffee, tea or substitutes therefor, for example chicory and various herbal infusions and decoctions, which comprises the steps of (a) subjecting an extract of coffee tea or substitutes therefor to an ultra-filtration (hereafter referred to as UF) treatment using a membrane having a molecular weight exclusion point in the range 500 to 5000 Daltons, so as to 1 ~5731() obtain a retained fraction containing essentially soluble solids and an aromatic permeate fraction;
(b) subjecting the ultra-filtration permeate fraction from step (a~ to a reverse osmosis (hereafter referred to as RO) treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing at least part of the retained fraction from the reverse osmosis step (b) and at least part of the retained fraction from the uitra-filtration step (a) to give the desired concentrated extract.
If necessary and/or desired, the starting extract is clarified before being subjected to UF, for example by filtration or by centrifuging.
In an advantageous embodiment of the process, the retained fraction from the reverse osmosis and the ultra-filtration retained fraction are mixed after the latter has been concentrated.
In another embodiment, the retained fraction is -diluted while UF is being effected, this operation being zo referred to as "diafiltration" (DF).
Of course UF and DF operations can be combined either in series or in parallel.
It could be argued that an operation using a membrane having an exclusion point from 500 to 5000 could equally be regarded as "ultra-filtration" or as "reverse osmosis". In fact, the exclusion conditions are such that the process takes place at the limits of the range common to both operati~ns, UF and RO bo~h involving a segregation and a fractionation at the molecular level.
We have however deliberately chosen the term "UF", both for clarity of description and because stage (a) of the process according to the invention involves, above all, retaining a maximum of coffee solids, while allowing the aromas to pass. In contrast, the purpose of stage (b) is to collect the aromas in the retained fraction from the RO, ideally water alone passing through the membrane.
In the process of the invention, the conditions for lls73ln effecting U~ and R0 are those conventionally used and, for example, with regard to temperature, the conditions to be selected are governéd essentially by the desire to handle the extract as gently as possible. Thus, a temperature of from 2 to 25 C, preferably from 5 to 25 C, may be used. The pressure in the UF treatment is generally of the order of 4 to 20, preferably 8 atmospheres, and in the R0 treatment of 30 to 80 atm. The membranes used may be those conventional in the art, for example membranes of polysulphones or cellulose acetate for UF and membranes of poly-(ether)-amides or polyamides for R0, provided that the exclusion point of the UF membrane is between 500 and 5000, and that the R0 membrane is capable of retaining at least 99~ NaCl (e.g. sea-water desalination membranes).
In order to enable as much as possible of the aromas to pass through the membrane in stage (a), the retained fraction can, if desired, be diluted with water during the UF treatment. This enables the ratio of solids to aromas in the retained fraction to be increased .
For example, the UF treatment enables ratios of solids to aromas in the retained fraction ranging up to 3.5 to be obtained. The leakage of solids to the permeate fraction still remains minimal; their presence in small quantity is, moreover, advantageous as an aroma carrier during the subsequent RO operation. Furthermore, a ratio of concentration of aromas of the order of 30 to 40 times may be achieved in the retained fraction from the R0 treatment, the leakage of aromas to the permeate fraction from the R0 treatment is generally insignificant. Advantageously , the UF treatment is continued until a concentration factor of form 2 to 5, e.g. of the order of 3, is obtained, and with the R0 concentration factors of between 5 and 10 are aimed at.
The desired concentrated coffee extract is obtained by combining the retained fraction from the R0 treatment, obtained as described above, with the retained fraction from the UF treatment. Advantageously, the retained fraction from UF is concentrated by a conventional method before it is added to the retained fraction from R0.
It goes without saying that a partial recombination may be effected by mixing only a part of the retained fraction from R0 with the retained fraction from UF or vice versa, and in this way, extracts which are more or less aromatic or of variable aromatic quality may be obtained, in comparison with extracts corresponding to those obtained with the total recombination.
The process accordinq to the invention which utilises UF and RO can likewise be supplemented by convent-ional operations in coffee technology, such as evaporation or steam distillation of aromas.
Thus, in another embodiment of the process according to the invention a partial steam distillation of the starting extract may be effected before UF, ~he aromas thus collected being added to the final concentrated extract.
In yet another em~odiment traces of aromas which may have been retained with the solids in the retained fraction from UF are removed by steam distillation and are reintroduced into the final concentrated extract (or into the concentrated retained fraction from UF, if said fraction has undergone such a treatment).
The following Examples illustrate the process according to the invention. In the Examples all percentages are expressed as percentages by weight.
115731n Example 1 An industrial coffee extract obtained by a conventional process is treated by ultra-filtration in a DDS* 35.9.3 module equipped with GR* 8 P polysulphone membranes. The membranes have a mean exclusion point of 2500 Daltons. The ultra-filtration is effected at a pressure of 7x105 N.m ~7 bars~ at 2Q C. UF is continued until a concentration factor of 2 is obtained. The permeate obtained is then treated by reverse osmosis in a module equipped with PA 300 TFC* poly-(ether~-amide membranes which are capable of retaining at least ~9.4% of NaCl. The reverse osmosis operation is effected at 60xlO N.m t60 bars~ at 10 C. R0 is continued until a concentration factor of 10 is obtained. Under these conditions it is noted that 99~ of the solids are found in the retained fraction from ultra-filtration and it is estimated that more than 90~ of the aromas, also, are found in the retained fraction from reverse osmosis.
The whole of the retained fraction from reverse osmosis and the retained fraction from ultra-filtration which are ob-tained above are then mixed. The mixture is converted into instant coffee powder according to conventional method.
The powder reconstituted in water gives a coffee of excellent quality whose aroma, in particular, is judged to be "very true".
Example 2 The procedure described in Example 1 is repeated, but the u~tra-filtration is continuous until a concentration factor of 4 is obtained. The results obtained are very comparable, the mixtures of the retained fractions from ultra-filtration and from reverse osmosis have a slightly lower concentration and thus make it necessary to evaporate a little more water to produce the instant coffee powder.
* Trade Mark _ 5 _ - lls73ln Example 3 The procedure described in Example l is repeated, but, once the concentration factor of 2 is obtained in the ultra-filtration step, the operation is continued by diluting the ultra-filtration retained fraction (diafiltration).
For diafiltration a quantity of water equal to half the quantity of coffee extract used in the operation is employed. The reverce osmosis operation proceeds as described in the foreqoing Examples.
By drying the mixture of the retained fractions from reverse osmosis and from ultra- iltration (diafiltrat-ion) a powder is obtained which, after reconstitution,gives a coffee of excellent quality.
The losses of aroma and of coffee solids may be considered as negligible.
Example 4 The procedure described in Example 1 is repeated, with the following two differences: on the one hand, the ultra-filtration is effected at a pressure of 15xlO N.m (15 bars) and, on the other hand, the ultra-filtration re-tained fraction is subjected to a steam distillationoperation at 100C for one minute, the aromas thus collected being added to the final mixture before drying.
Example 5 3 The procedure described in Example 2 is repeated, but the retained fraction obtained at the end of the ultra-filtration operation which has a content of dry substances of 12.2% is concentrated thermally until a content of dry substances of 56% is obtained. This concentrated retained fraction is added in this form to the retained fraction from reverse osmosis to constitute the final mixture which, after drying, gives instant coffee powder.
Example 6 An industrial coffee extract is ultra-filtered in a DDS module equipped with cellulose laboratory membranes ~\ 11s731n having an exclusion point of 500 Daltons. The pressure applied is 30x105 ~.m 2 (30 bars) and the temperature is 20C. The operation is stopped when a concentration factor of 2 is obtained.
The ultra-filtration permeate is treated by reverse osmosis in a module equipped with PA 300 TFC poly-(ether)-amide membranes, as indicated above. The operation is effected at a pressure of 60x105 N.m 2 (60 bars) and a temperature of 10C and is limited to a concentration factor of 4.
The retained fractions from reverse osmosis and from ultra-filtration are combined to give the mixture from which instantcoffee powder is prepared.
Example 7 The ultra-filtration operation described in Example 1 is repeated, starting from an industrial coffee extract whicn has previously been concentrated thermally to a concentration factor of 3. Subsequently, the ultra-filtration permeate is subjected to a reverse osmosis operation~ as described in the foregoing Example 6.
A combination of the two retained fractions from reverse osmosis and from ultra-filtration gives the mixture from which instant coffee powder is obtained.
COMPARATIVE EXAMPLE
An industrial coffee extract is treated by ultra-filtration in a module equipped with Romicon PM 5Q* membranes of the poly-sulphonic type having an exclusion point of 50,0Q0 Daltons. The operation is effected at 1.5x10 N.m Cl.5 bars~ at 20 C untii a concentration factor of 4 is obtained, The distr;bution of solids between the retained fraction and the permeated fraction is catastrophic since at least 30% of the solids can be found in the permeated fraction. Furthermore, the aromas are distributed approximately equally between the retained fraction and the per-meate fraction.
The ultra-filtration permeate is then treated by * Trade Mark ' ~r;~~
~ j - 7 -- 115731() reverse osmosis under the conditions described in the other Examples. The pressure is 60x105 N.m 2 (60 bars) and the temperature is 10C and the operation is continued until a ; concentration factor of 4 is obtained.
A combination of the retained fractions from reverse osmosis and from ultra-filtration gives a mixture which can be converted directly into an instant coffee pow-der, but it is noted that this powder has a reduced aro-matic value. The considerable loss of aroma during ultra-filtration is manifestly the reason for this.
Moreover, the loss of solids which is also considerable makes the operation of little potential interest on an industrial scale.
. ~ .
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for the preparation of a concentrated extract of coffee, which comprises the steps of (a) subjecting an extract of coffee to an ultra-filtration treatment using a membrane having a molecular weight exclusion point in the range 500 to 5000 Daltons, so as to obtain a retained fraction containing essentially soluble solids and an aromatic permeate fraction;
(b) subjecting the ultra-filtration permeate from step (a) to a reverse osmosis treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing at least part of the retained fraction from the reverse osmosis step (b) and at least part of the retained fraction from the ultra-filtration step (a) to give the desired concentrated extract.
(b) subjecting the ultra-filtration permeate from step (a) to a reverse osmosis treatment using a membrane which is capable of retaining at least 99% of NaCl; and (c) mixing at least part of the retained fraction from the reverse osmosis step (b) and at least part of the retained fraction from the ultra-filtration step (a) to give the desired concentrated extract.
2. A process according to claim 1 wherein the retained fraction from the reverse osmosis step (b) and the retained fraction from the ultra-filtration step (a) are mixed after the latter has been concentrated.
3. A process according to claim 1 or claim 2 wherein the ultra-filtration and reverse osmosis treatments are effected at a temperature of from 2 to 25°C.
4. A process according to claim 1 or claim 2 wherein the ultra-filtration treatment is effected at a pressure of from 4 to 20 atmospheres.
5. A process according to claim 1 or claim 2 wherein the reverse osmosis treatment is effected at a pressure of between 30 and 80 atmospheres.
6. A process according to claim 1 or claim 2 wherein the ultra-filtration treatment is effected so as to obtain a concentration factor of from 2 to 5.
7. A process according to claim 1 or claim 2 wherein the reverse osmosis treatment is effected so as to obtain a concentration factor of from 5 to 10.
8. A process according to claim 1 or claim 2 wherein the mixing between the retained fraction from reverse osmosis of step (b) and the retained fraction from ultra filtration of step (a) is only partial.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH747079A CH640704A5 (en) | 1979-08-15 | 1979-08-15 | PROCESS FOR THE PREPARATION OF A CONCENTRATED EXTRACT OF COFFEE, TEA OR THEIR SUBSTITUTES. |
| CH7470/79 | 1979-08-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1157310A true CA1157310A (en) | 1983-11-22 |
Family
ID=4325622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000355599A Expired CA1157310A (en) | 1979-08-15 | 1980-07-07 | Treatment of coffee extracts |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5629954A (en) |
| CA (1) | CA1157310A (en) |
| CH (1) | CH640704A5 (en) |
| DE (1) | DE3025095A1 (en) |
| ES (1) | ES494289A0 (en) |
| FR (1) | FR2462873A1 (en) |
| GB (1) | GB2057849B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7419692B1 (en) | 1999-10-28 | 2008-09-02 | Xcafe, Llc | Methods and systems for forming concentrated consumable extracts |
| US7875304B2 (en) | 1998-10-06 | 2011-01-25 | Xcafé LLC | Method of extracting a consumable material |
| US9480359B1 (en) | 2015-07-30 | 2016-11-01 | Meltz, LLC | Semi-continuous processes for creating an extract from coffee or other extractable materials |
| US11096518B2 (en) | 2015-03-20 | 2021-08-24 | Cometeer, Inc. | Systems for controlled heating and agitation for liquid food or beverage product creation |
| US11484041B2 (en) | 2017-04-27 | 2022-11-01 | Cometeer, Inc. | Method for centrifugal extraction and apparatus suitable for carrying out this method |
| US11724849B2 (en) | 2019-06-07 | 2023-08-15 | Cometeer, Inc. | Packaging and method for single serve beverage product |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2499369A1 (en) * | 1981-02-12 | 1982-08-13 | Bonneau Marc | Removing harmful components from vegetable extracts - by filtration on semipermeable membranes |
| DE3445502A1 (en) * | 1983-12-13 | 1985-06-20 | Cafe Toro Ltda., Bogota | Process and device for decaffeinating green coffee |
| DE3443390A1 (en) * | 1984-11-28 | 1986-05-28 | Hopfenextraktion HVG Barth, Raiser & Co, 8069 Wolnzach | Process for separating off caffeine from liquefied or supercritical gases |
| JPS6336745A (en) * | 1986-07-31 | 1988-02-17 | Potsuka Corp:Kk | Treatment of extracted tea |
| US5258188A (en) * | 1989-04-06 | 1993-11-02 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Process of preparing a tea product |
| DE69003291T2 (en) * | 1989-04-06 | 1994-01-20 | Unilever Nv | Process for making a tea product. |
| JPH05236877A (en) * | 1992-02-28 | 1993-09-17 | Yaizu Miile Kyogyo Kumiai | Production of concentrated green tea |
| US6063428A (en) * | 1996-02-26 | 2000-05-16 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
| US6756069B2 (en) | 1999-05-18 | 2004-06-29 | Nestec S.A. | System and method for dispensing a liquid beverage concentrate |
| MY117222A (en) * | 1999-05-18 | 2004-05-31 | Nestle Sa | Stable coffee concentrate system |
| EP1632135A1 (en) * | 2004-08-18 | 2006-03-08 | Nestec S.A. | Inert, glassy matrices for the stabilization of aroma in soluble coffee |
| US20080124442A1 (en) * | 2005-01-19 | 2008-05-29 | Francois-Xavier Henri Pierre | Cold Water Soluble Tea Extract |
| JP4891755B2 (en) * | 2006-12-26 | 2012-03-07 | ザ コカ・コーラ カンパニー | Beverage production method, beverage, and beverage production apparatus |
| US10568339B2 (en) | 2008-12-24 | 2020-02-25 | Zuercher Hochschule Fuer Angewandte Wissenschaften | Coffee process |
| JP5597811B2 (en) * | 2010-05-07 | 2014-10-01 | 長興実業株式会社 | Powdered sweetener containing rahan fruit extract powder and reduced indigestible dextrin and method for producing the rahan fruit extract powder |
| JP5727767B2 (en) * | 2010-12-03 | 2015-06-03 | 花王株式会社 | Method for producing purified green tea extract |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2202651A1 (en) * | 1972-10-16 | 1974-05-10 | Rhone Poulenc Sa | Coffee concentrate prodn. - by blending concentrates from successive stages of ultrafiltration and inverse osmosis |
-
1979
- 1979-08-15 CH CH747079A patent/CH640704A5/en not_active IP Right Cessation
-
1980
- 1980-06-27 FR FR8014392A patent/FR2462873A1/en active Granted
- 1980-07-02 DE DE19803025095 patent/DE3025095A1/en active Granted
- 1980-07-07 CA CA000355599A patent/CA1157310A/en not_active Expired
- 1980-08-14 GB GB8026599A patent/GB2057849B/en not_active Expired
- 1980-08-14 JP JP11229080A patent/JPS5629954A/en active Granted
- 1980-08-14 ES ES494289A patent/ES494289A0/en active Granted
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7875304B2 (en) | 1998-10-06 | 2011-01-25 | Xcafé LLC | Method of extracting a consumable material |
| US7419692B1 (en) | 1999-10-28 | 2008-09-02 | Xcafe, Llc | Methods and systems for forming concentrated consumable extracts |
| US11096518B2 (en) | 2015-03-20 | 2021-08-24 | Cometeer, Inc. | Systems for controlled heating and agitation for liquid food or beverage product creation |
| US11751716B2 (en) | 2015-03-20 | 2023-09-12 | Cometeer, Inc. | Systems for controlled heating and agitation for liquid food or beverage product creation |
| US9480359B1 (en) | 2015-07-30 | 2016-11-01 | Meltz, LLC | Semi-continuous processes for creating an extract from coffee or other extractable materials |
| US9549635B1 (en) | 2015-07-30 | 2017-01-24 | Meltz, LLC | Semi-continuous apparatus for creating an extract from coffee or other extractable materials |
| US11484041B2 (en) | 2017-04-27 | 2022-11-01 | Cometeer, Inc. | Method for centrifugal extraction and apparatus suitable for carrying out this method |
| US11724849B2 (en) | 2019-06-07 | 2023-08-15 | Cometeer, Inc. | Packaging and method for single serve beverage product |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2462873B1 (en) | 1984-04-20 |
| ES8103934A1 (en) | 1981-04-16 |
| DE3025095A1 (en) | 1981-03-26 |
| ES494289A0 (en) | 1981-04-16 |
| GB2057849A (en) | 1981-04-08 |
| CH640704A5 (en) | 1984-01-31 |
| GB2057849B (en) | 1983-06-29 |
| DE3025095C2 (en) | 1989-08-31 |
| JPS5629954A (en) | 1981-03-25 |
| FR2462873A1 (en) | 1981-02-20 |
| JPH0145347B2 (en) | 1989-10-03 |
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