CA2050695A1 - Process for improving secondary coffee extracts in the production of soluble coffee - Google Patents
Process for improving secondary coffee extracts in the production of soluble coffeeInfo
- Publication number
- CA2050695A1 CA2050695A1 CA002050695A CA2050695A CA2050695A1 CA 2050695 A1 CA2050695 A1 CA 2050695A1 CA 002050695 A CA002050695 A CA 002050695A CA 2050695 A CA2050695 A CA 2050695A CA 2050695 A1 CA2050695 A1 CA 2050695A1
- Authority
- CA
- Canada
- Prior art keywords
- extract
- coffee
- molecular sieve
- flavor
- column
- 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.)
- Abandoned
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
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A23F5/18—Removing unwanted substances from coffee extract
- A23F5/185—Removing unwanted substances from coffee extract using flocculating, precipitating, adsorbing or complex-forming agents, or ion-exchangers
Abstract
ABSTRACT OF THE DISCLOSURE In a process for deacidifying and improving the flavor of socalled secondary extracts obtained in the production of instant coffees, the secondary extracts are pumped over alkaline molecular sieves and are therewith completely or partially liberated from acids and flavor-impeding organic compounds.
Description
~5ÇD6~
Prccess for improving ~econdary coffee extracts in the production of soluble coffee _ _ _ _ .
The invention relates to a process for improving the flavor of secondary coffee extracts, especially for the product;on of soluble, i.e. instant coffees.
5 In the production of coffee extracts, first a primary extract from roast coffee is obtained under mild tem-perature and pressure conditions. Said primary extract usually has a high quality nearly reaching that of instant coffee infusions used in households. This primary ex-o traction can for exa~ple be conducted in a percolator withhot water.
The primary extraction step has a yield o~ only 20 to 30%
and it was therefore quite obvious to increase the y;eld by means o~ a second extraction step. This additional ex-traction is conducted under more rigorous temperature and pressure conditions (EP-A-151 772). However, the result;ng secondary extract has a h;gh ac;d content which is found to be unpleasant as regards flavor and furthermore, said extract has unpleasant flavor notes which are often called s "hydrolytic flavor". These unpleasant notes impede the quality of the final product and add to the typical taste of soluble coffee which is different from ordinary roast coffee infusions.
Consequently, a number of methods for treating secondary coffee extracts have been proposed. EP-A-78 121 discloses for example the removal of undesirable substances from secondary coffee extract by means of a liquid/liquid-ex-traction with a plant oil. EP-A-78 618 suggests to treat 15 secondary extracts with solid organic polymeres and DE-A-34 OO 768 to treat them with low-alkalinity ion-exchangers.
DD A-268 151 relates to a process for stabilizing the aroma of ground coffee which is supposed to result in a roast 20 coffee with improved organoleptic properties and a higher storage stability. It is proposed to treat the ground roast coffee with adsorption agents such as finely or coarsely pored silica gels and synthetic or naturally occurring zeolites.
EP-A-13 451 discloses a process for removing caffeine from aqueous solutions of green or roasted coffee beans with a certain crystalline zeolitc molecular sieve of the Y-type, namely the UHP-Y, which has a high selectivity for 30 caffeine.
SUMMARY OF THE INVENTION
35 The invention is based on the object to provide a process for treating secondary roast coffee extracts which is suitable to clearly improveme the flavor of the secondary extract without reducing the content of dissolved flavor--- 3 --enhancing substances in the extract.
This object is attained by treating the secondary extract with alkaline molecular sieves.
DETAILED DSCRIPTION OF THE PREFERRED EMBODIMENTS
According to a preferred embodiment of the invention, an alkal;ne molecular sieve with a pore size of approximately 0.3 to 1 nm is employed to reduce the content of suspended material, i.e. the content of undissolved and finely suspended particles in the beverage. The molecular sieves Merck Art.-No. 5703, 5704, 5705, Fluka Art.-No. 69831, 69834, 69842, 69844, 69848 and/or 69855 are particularly suitable for this purpose. The treatment for removing the off-flavor notes can be conducted in a particularly ex-pedient way by c;rculating the secondary coffee extract over the molecular sieve being present in a column or by a direct flow through a column filled with a molecular sieve, the residence time being regulated by the flow speed or the length of the column. The change of the pH-value in the secondary extract can be regulated v;a the recirculation period. On the other hand, the respective pH-value which is 2s determined dur;ng treatment can be regarded as a regulating variable for the treatment period or for sett;ng a certain flavor note.
The treatment results are particularly favorable, if, prior to the actual treatment, the molecular sieve material is conditioned over a water vapour phase up to a water absorption of 7 to 30%. For regeneration, the molecular s;eve material is washed with diluted aqueous sodium hydroxide solution or potassium hydroxide solution in a 3s concentration of approximately 1 to 5% and ;s subsequently rinsed with demineralized water until the rinsing water has a pH-value of approximately 9. The ratio of molecular sieve to secondary coffee extract to be treated can range from 2~ 5 between about 1:30 to 1:5. Part;cularly good results are achieved w;th a rat;o of 1:8 to 1:12.
The extract resulting from the ;on-exchanger treatment of s the secondary coffee extract is different from ~he secondary extract resulting from the molecular s;eve treat-ment ;n that in the latter treatment, selectively small organic molecules are removed, whereas in an ion-exchanger treatment there ;s an unspeeif;c adsorpt;on. In contrast to the ion-exchanger treatment, no solids are lost in the molecular sieve treatment.
The process as taught by the invention attains a signif;-cant improvement of the flavor of the secondary extract as well as of the final product obtained by mixing the secondary with the primary extract. This improvement was tasted and confirmed by coffee experts and it can also be analytically measured by a reduction of the furfural con-tent used as an off-flavor indicator in instant coffees.
20 The treatment period only ranges from approx. 5 to 20 min., and there is no or only an insignificant loss of solids.
But since, on the other hand, there is a significant re-duction of the content of suspended ma~erial, i.e. a better solubility of the product, there may also be a positive 25 effect on the tactile sensation when the beverage is consumed.
The flow chart describes the present invention accordiny to a preferred embodiment.
Prior to the molecular sieve treatment, the material was treated with acidic coffee extract or diluted acetic acid having a pH-value of approx. 4.5, in order to wash out mobile aluminium. Subsequently, the mate;al was washed with 35 NaOH in a concentration of 5~ and then rinsed with de-mineralized water until the rinsing water had acquired a pH-value of approx. 9. The molecular sieve material is located in a column provided with a cooling or heating - 5 ~ 5 wall. The still warm secondary extract is pumped from a storage tank to a mix;ng tank compris;ng an agitator and is from there passed to the column heated to 50 to 70C. After the desired pH-value is reached, the treated secondary 5 coffee extract is transferred to the receiving tank and is then made into instant coffee in the customary way.
The following examples shall further illustrate the ;n-vention and descr;be the process as taught by the ;nvention on a laboratory and on an industrial scale.
Example 1 S The molecular sieve mater;al Merck Art.-No. 57Q3 was pre-cond;tioned in a desiccator which had been charged with 300 ml of water until the molecular sieve material had a water content of 7.4%. 25 9 of this material were intro duced to a glass column provided w;th a heating wall. A
20 second heatable column served as a buffer and storage vessel. 200 ml secondary extract w;th a grav;metr;cally determined sol;ds content of 2.75% and a pH-value of 4.38 was pumped w;th a flow inducer over the molecular sieve material for a period of 9.5 min. In this process, the heat-25 ing wall of the columns had a temperature of 70C. At theend of the test, the pH-value had r;sen to 5.b8 and no loss of sol;ds could be found. The quantity of titrable acid (up to pH 8) had decreased from approx. 80 mmol to approx.
27 mmol, with respect to 100 g of solids. The formation of 30 precipitations after a settling period of 20 hours at a temperature of 20C was also reduced by approx. 25~.
In an organoleptic test, the secondary extract was mixed with the pri~ary extract in the ratio of 1:1 and was con 35 sumed. A raw secondary extract which had not been treated according to the process as taught by the invention was tested in the same way. Coffee experts clearly preferred the mixture with the treated secondary extract.
~.5~ 6 ~3 1 Example 2 1.4 kg molecular sieve material 1~ A, Merck Art.-No. 5703 was pretreated as described above until it had acquired a 5 wa~er content of 11.8%. Again, the material was filled in a column of the above-described type and 16 kg of secondary coffee extract with a solids content of approx. 2.6~ were pumped ;n a cycle through the column charged with the molecular sieve at a flow rate of 2.3 l/min. After an average contacting period of 16 min, the extract was pumped out of the cycle and after samples were taken for analyti-cal tests, said extract, toget~er with the primary extract, was made into soluble coffee.
15 Gravimetrically, no reduction of solids could be found. The pH-value had ;ncreased to 5.8, and the titrable acid con-tent had decreased from approx. 71 mmol to approx. 23 mmol, with respect to 100 g solids in a titration of up to pH 8.
A product which was prepared accord;ng to the ordlnary pro-cess was also tested and the results of these tests werecompiled in the followin~ table.
no treatmentmolecular sieve _ treatment water content (~) 2.35 1.60 caffeine (%) 0.09 0.07 titrable acid (mmol)* 84.4 76.~
acetate (~ acid) 0.66 0.66 formiate (~ acid) 1.65 1.70 HMF (ppm) 479 476 furfural (ppm) 50 26 sulphate ash (g) 10.0 10.9 _ _ _ _ 35 ~ in a titration of up to pH 9 ~ 7 2 ~
The two final yroducts were tasted by coffee experts w;th the surprisingly clear result that the product made w;th the treated secondary extract was clearly superior and was found m;lder and very neutral.
Prccess for improving ~econdary coffee extracts in the production of soluble coffee _ _ _ _ .
The invention relates to a process for improving the flavor of secondary coffee extracts, especially for the product;on of soluble, i.e. instant coffees.
5 In the production of coffee extracts, first a primary extract from roast coffee is obtained under mild tem-perature and pressure conditions. Said primary extract usually has a high quality nearly reaching that of instant coffee infusions used in households. This primary ex-o traction can for exa~ple be conducted in a percolator withhot water.
The primary extraction step has a yield o~ only 20 to 30%
and it was therefore quite obvious to increase the y;eld by means o~ a second extraction step. This additional ex-traction is conducted under more rigorous temperature and pressure conditions (EP-A-151 772). However, the result;ng secondary extract has a h;gh ac;d content which is found to be unpleasant as regards flavor and furthermore, said extract has unpleasant flavor notes which are often called s "hydrolytic flavor". These unpleasant notes impede the quality of the final product and add to the typical taste of soluble coffee which is different from ordinary roast coffee infusions.
Consequently, a number of methods for treating secondary coffee extracts have been proposed. EP-A-78 121 discloses for example the removal of undesirable substances from secondary coffee extract by means of a liquid/liquid-ex-traction with a plant oil. EP-A-78 618 suggests to treat 15 secondary extracts with solid organic polymeres and DE-A-34 OO 768 to treat them with low-alkalinity ion-exchangers.
DD A-268 151 relates to a process for stabilizing the aroma of ground coffee which is supposed to result in a roast 20 coffee with improved organoleptic properties and a higher storage stability. It is proposed to treat the ground roast coffee with adsorption agents such as finely or coarsely pored silica gels and synthetic or naturally occurring zeolites.
EP-A-13 451 discloses a process for removing caffeine from aqueous solutions of green or roasted coffee beans with a certain crystalline zeolitc molecular sieve of the Y-type, namely the UHP-Y, which has a high selectivity for 30 caffeine.
SUMMARY OF THE INVENTION
35 The invention is based on the object to provide a process for treating secondary roast coffee extracts which is suitable to clearly improveme the flavor of the secondary extract without reducing the content of dissolved flavor--- 3 --enhancing substances in the extract.
This object is attained by treating the secondary extract with alkaline molecular sieves.
DETAILED DSCRIPTION OF THE PREFERRED EMBODIMENTS
According to a preferred embodiment of the invention, an alkal;ne molecular sieve with a pore size of approximately 0.3 to 1 nm is employed to reduce the content of suspended material, i.e. the content of undissolved and finely suspended particles in the beverage. The molecular sieves Merck Art.-No. 5703, 5704, 5705, Fluka Art.-No. 69831, 69834, 69842, 69844, 69848 and/or 69855 are particularly suitable for this purpose. The treatment for removing the off-flavor notes can be conducted in a particularly ex-pedient way by c;rculating the secondary coffee extract over the molecular sieve being present in a column or by a direct flow through a column filled with a molecular sieve, the residence time being regulated by the flow speed or the length of the column. The change of the pH-value in the secondary extract can be regulated v;a the recirculation period. On the other hand, the respective pH-value which is 2s determined dur;ng treatment can be regarded as a regulating variable for the treatment period or for sett;ng a certain flavor note.
The treatment results are particularly favorable, if, prior to the actual treatment, the molecular sieve material is conditioned over a water vapour phase up to a water absorption of 7 to 30%. For regeneration, the molecular s;eve material is washed with diluted aqueous sodium hydroxide solution or potassium hydroxide solution in a 3s concentration of approximately 1 to 5% and ;s subsequently rinsed with demineralized water until the rinsing water has a pH-value of approximately 9. The ratio of molecular sieve to secondary coffee extract to be treated can range from 2~ 5 between about 1:30 to 1:5. Part;cularly good results are achieved w;th a rat;o of 1:8 to 1:12.
The extract resulting from the ;on-exchanger treatment of s the secondary coffee extract is different from ~he secondary extract resulting from the molecular s;eve treat-ment ;n that in the latter treatment, selectively small organic molecules are removed, whereas in an ion-exchanger treatment there ;s an unspeeif;c adsorpt;on. In contrast to the ion-exchanger treatment, no solids are lost in the molecular sieve treatment.
The process as taught by the invention attains a signif;-cant improvement of the flavor of the secondary extract as well as of the final product obtained by mixing the secondary with the primary extract. This improvement was tasted and confirmed by coffee experts and it can also be analytically measured by a reduction of the furfural con-tent used as an off-flavor indicator in instant coffees.
20 The treatment period only ranges from approx. 5 to 20 min., and there is no or only an insignificant loss of solids.
But since, on the other hand, there is a significant re-duction of the content of suspended ma~erial, i.e. a better solubility of the product, there may also be a positive 25 effect on the tactile sensation when the beverage is consumed.
The flow chart describes the present invention accordiny to a preferred embodiment.
Prior to the molecular sieve treatment, the material was treated with acidic coffee extract or diluted acetic acid having a pH-value of approx. 4.5, in order to wash out mobile aluminium. Subsequently, the mate;al was washed with 35 NaOH in a concentration of 5~ and then rinsed with de-mineralized water until the rinsing water had acquired a pH-value of approx. 9. The molecular sieve material is located in a column provided with a cooling or heating - 5 ~ 5 wall. The still warm secondary extract is pumped from a storage tank to a mix;ng tank compris;ng an agitator and is from there passed to the column heated to 50 to 70C. After the desired pH-value is reached, the treated secondary 5 coffee extract is transferred to the receiving tank and is then made into instant coffee in the customary way.
The following examples shall further illustrate the ;n-vention and descr;be the process as taught by the ;nvention on a laboratory and on an industrial scale.
Example 1 S The molecular sieve mater;al Merck Art.-No. 57Q3 was pre-cond;tioned in a desiccator which had been charged with 300 ml of water until the molecular sieve material had a water content of 7.4%. 25 9 of this material were intro duced to a glass column provided w;th a heating wall. A
20 second heatable column served as a buffer and storage vessel. 200 ml secondary extract w;th a grav;metr;cally determined sol;ds content of 2.75% and a pH-value of 4.38 was pumped w;th a flow inducer over the molecular sieve material for a period of 9.5 min. In this process, the heat-25 ing wall of the columns had a temperature of 70C. At theend of the test, the pH-value had r;sen to 5.b8 and no loss of sol;ds could be found. The quantity of titrable acid (up to pH 8) had decreased from approx. 80 mmol to approx.
27 mmol, with respect to 100 g of solids. The formation of 30 precipitations after a settling period of 20 hours at a temperature of 20C was also reduced by approx. 25~.
In an organoleptic test, the secondary extract was mixed with the pri~ary extract in the ratio of 1:1 and was con 35 sumed. A raw secondary extract which had not been treated according to the process as taught by the invention was tested in the same way. Coffee experts clearly preferred the mixture with the treated secondary extract.
~.5~ 6 ~3 1 Example 2 1.4 kg molecular sieve material 1~ A, Merck Art.-No. 5703 was pretreated as described above until it had acquired a 5 wa~er content of 11.8%. Again, the material was filled in a column of the above-described type and 16 kg of secondary coffee extract with a solids content of approx. 2.6~ were pumped ;n a cycle through the column charged with the molecular sieve at a flow rate of 2.3 l/min. After an average contacting period of 16 min, the extract was pumped out of the cycle and after samples were taken for analyti-cal tests, said extract, toget~er with the primary extract, was made into soluble coffee.
15 Gravimetrically, no reduction of solids could be found. The pH-value had ;ncreased to 5.8, and the titrable acid con-tent had decreased from approx. 71 mmol to approx. 23 mmol, with respect to 100 g solids in a titration of up to pH 8.
A product which was prepared accord;ng to the ordlnary pro-cess was also tested and the results of these tests werecompiled in the followin~ table.
no treatmentmolecular sieve _ treatment water content (~) 2.35 1.60 caffeine (%) 0.09 0.07 titrable acid (mmol)* 84.4 76.~
acetate (~ acid) 0.66 0.66 formiate (~ acid) 1.65 1.70 HMF (ppm) 479 476 furfural (ppm) 50 26 sulphate ash (g) 10.0 10.9 _ _ _ _ 35 ~ in a titration of up to pH 9 ~ 7 2 ~
The two final yroducts were tasted by coffee experts w;th the surprisingly clear result that the product made w;th the treated secondary extract was clearly superior and was found m;lder and very neutral.
Claims (10)
1. A process for improving the flavor of secondary coffee extracts, wherein the secondary extract is treated with alkaline molecular sieves.
2. The process as claimed in claim 1, wherein molecular sieves with a pore size of approximately 0.3 to 1.0 nm are employed.
3. The process as claimed in one of the preceding claims, wherein the secondary extract is treated with the molecular sieves Merck Art.-No. 5703, 5704, 5705, Fluka Art.-No. 69831, 69834, 69842, 69844, 69848 and/or 69855.
4. The process as claimed in one of the preceding claims, wherein the molecular sieves are conditioned over a water vapour phase up to a water absorption of approximate-ly 7 to 30%.
5. The process as claimed in one of the preceding claims, wherein the secondary extract is recirculated over the molecular sieve which is present in a column.
6. The process as claimed in one of claims 1 to 4, wherein the secondary extract flows through a column filled with a molecular sieve and the residence time is adjusted via the length of the column and/or the flow rate.
7. The process as claimed in one of the preceding claims, wherein a change of the pH-value is regulated via the recirculation period.
8. The process as claimed in one of the preceding claims, wherein a change of the pH-value is regulated via the ratio of molecular sieve to secondary extract.
9. The process as claimed in one of the preceding claims, whereon the ratio of molecular sieve to secondary coffee extract is adjusted to 1:5 to 1:30.
10. The process as claimed in one of the preceding claims, wherein the ratio of molecular sieve to secondary coffee extract is adjusted to 1:8 to 1:12.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4028415A DE4028415A1 (en) | 1990-09-07 | 1990-09-07 | METHOD FOR IMPROVING COFFEE SECONDARY EXTRACTS IN THE PRODUCTION OF SOLUBLE COFFEE |
| DEP4028415.8 | 1990-09-07 | ||
| SG137094A SG137094G (en) | 1990-09-07 | 1994-09-24 | Process for improving secondary coffee extracts in the production of soluble coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2050695A1 true CA2050695A1 (en) | 1992-03-08 |
Family
ID=25896654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002050695A Abandoned CA2050695A1 (en) | 1990-09-07 | 1991-09-05 | Process for improving secondary coffee extracts in the production of soluble coffee |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US5229155A (en) |
| EP (1) | EP0474005B1 (en) |
| JP (1) | JPH04229140A (en) |
| CN (1) | CN1033944C (en) |
| AT (1) | ATE108616T1 (en) |
| AU (1) | AU639823B2 (en) |
| CA (1) | CA2050695A1 (en) |
| DE (2) | DE4028415A1 (en) |
| DK (1) | DK0474005T3 (en) |
| ES (1) | ES2059002T3 (en) |
| HK (1) | HK112294A (en) |
| NZ (1) | NZ239671A (en) |
| SG (1) | SG137094G (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5253578A (en) * | 1992-03-16 | 1993-10-19 | Nestec S. A. | Apparatus for wetting and dissolving dry particles |
| AU8003694A (en) * | 1993-10-28 | 1995-05-22 | Ajinomoto General Foods, Inc. | Method for treating coffee aromas |
| US6045843A (en) * | 1995-12-22 | 2000-04-04 | Tamer International, Inc. | Acid-reduced, whole bean coffee process |
| US5853787A (en) * | 1995-12-22 | 1998-12-29 | Tamer International | Method for reducing coffee acidity |
| US6066342A (en) * | 1995-12-22 | 2000-05-23 | Tamer International, Ltd. | Antacid composition |
| US6495180B1 (en) | 1995-12-22 | 2002-12-17 | Tamer International, Ltd. | Acid reduced whole bean coffee and process |
| JPH10189877A (en) * | 1996-12-26 | 1998-07-21 | Mitsubishi Electric Corp | Semiconductor device |
| AU2002244118A1 (en) * | 2001-02-13 | 2002-08-28 | The Procter And Gamble Company | Flavored beverage compositions |
| EP1359811A2 (en) * | 2001-02-13 | 2003-11-12 | The Procter & Gamble Company | Flavored coffee compositions and method of making |
| WO2002063972A2 (en) * | 2001-02-13 | 2002-08-22 | The Procter & Gamble Company | Coffee compositions with stable flavor characteristics and method of making |
| DE60225897T2 (en) * | 2001-02-15 | 2009-07-23 | The Folgers Coffee Co., Cincinnati | COFFEE COMPOSITIONS WITH IMPROVED AROMA PROPERTIES AND METHOD FOR THE PRODUCTION THEREOF |
| EP1726213A1 (en) | 2005-05-24 | 2006-11-29 | Nestec S.A. | Soluble coffee product |
| PL1745702T5 (en) * | 2005-07-18 | 2019-04-30 | Douwe Egberts Bv | Enzyme-assisted soluble coffee production |
| US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
| EP2425720B2 (en) | 2009-04-28 | 2022-11-30 | Kao Corporation | Concentrated coffee extract |
| US20170332655A1 (en) * | 2014-12-02 | 2017-11-23 | Kao Corporation | Roasted coffee beans |
| WO2018213154A1 (en) * | 2017-05-16 | 2018-11-22 | International Flavors & Fragrances Inc. | Method for modulating the flavor profile of a food |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2337201A1 (en) * | 1973-07-21 | 1975-02-13 | Inge Inst Fuer Genussmittelfor | Non-allergenic roast and extract coffee - prepd. by solvent extn. of roast irritants from roast coffee beans |
| US4113887A (en) * | 1977-02-24 | 1978-09-12 | General Foods Corporation | Adsorption process |
| CA1141229A (en) * | 1978-12-26 | 1983-02-15 | Thomas P.J. Izod | Removal of caffeine by selective adsorption using zeolite adsorbents |
| EP0078121A1 (en) * | 1981-10-28 | 1983-05-04 | General Foods Corporation | Process for producing high yield coffee extract with superior flavor |
| EP0078650A1 (en) * | 1981-11-04 | 1983-05-11 | General Foods Corporation | Process for improving hydrolysis coffee extract |
| EP0078618A3 (en) * | 1981-11-04 | 1983-08-24 | General Foods Corporation | Process for upgrading hydrolysis coffee extract |
| DD268151A1 (en) * | 1983-12-06 | 1989-05-24 | Gottfried Dd Hantsche | PROCESS FOR STABILIZING AROMAS OF GROUND COFFEE |
| DE3400768A1 (en) * | 1984-01-12 | 1985-07-18 | Joh. Jacobs & Co Gmbh, 2800 Bremen | METHOD FOR PRODUCING COFFEE EXTRACT |
| DE3809365A1 (en) * | 1988-03-19 | 1989-10-12 | Jacobs Suchard Ag | METHOD FOR PRODUCING ROEST COFFEE WITH IMPROVED ORGANOLEPTIC PROPERTIES |
| DE4010826A1 (en) * | 1990-04-04 | 1991-10-17 | Jacobs Suchard Ag | Decaffeinating process, esp. for liq. raw coffee extract |
-
1990
- 1990-09-07 DE DE4028415A patent/DE4028415A1/en not_active Withdrawn
-
1991
- 1991-08-16 JP JP3205824A patent/JPH04229140A/en active Pending
- 1991-08-19 AT AT91113834T patent/ATE108616T1/en not_active IP Right Cessation
- 1991-08-19 ES ES91113834T patent/ES2059002T3/en not_active Expired - Lifetime
- 1991-08-19 DK DK91113834.5T patent/DK0474005T3/en active
- 1991-08-19 DE DE69102956T patent/DE69102956T2/en not_active Expired - Fee Related
- 1991-08-19 EP EP91113834A patent/EP0474005B1/en not_active Expired - Lifetime
- 1991-08-27 CN CN91108594A patent/CN1033944C/en not_active Expired - Fee Related
- 1991-08-28 AU AU83500/91A patent/AU639823B2/en not_active Ceased
- 1991-09-05 NZ NZ239671A patent/NZ239671A/en unknown
- 1991-09-05 CA CA002050695A patent/CA2050695A1/en not_active Abandoned
- 1991-09-05 US US07/755,252 patent/US5229155A/en not_active Expired - Fee Related
-
1994
- 1994-09-24 SG SG137094A patent/SG137094G/en unknown
- 1994-10-12 HK HK112294A patent/HK112294A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| EP0474005A2 (en) | 1992-03-11 |
| EP0474005A3 (en) | 1992-07-08 |
| ES2059002T3 (en) | 1994-11-01 |
| AU639823B2 (en) | 1993-08-05 |
| NZ239671A (en) | 1993-01-27 |
| HK112294A (en) | 1994-10-21 |
| EP0474005B1 (en) | 1994-07-20 |
| CN1033944C (en) | 1997-02-05 |
| ATE108616T1 (en) | 1994-08-15 |
| JPH04229140A (en) | 1992-08-18 |
| CN1059834A (en) | 1992-04-01 |
| DK0474005T3 (en) | 1994-11-21 |
| DE69102956D1 (en) | 1994-08-25 |
| DE69102956T2 (en) | 1995-01-19 |
| AU8350091A (en) | 1992-03-12 |
| DE4028415A1 (en) | 1992-03-12 |
| US5229155A (en) | 1993-07-20 |
| SG137094G (en) | 1995-01-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20020905 |