METHOD FOR EXTRACTING OF AROMATIC COMPONENTS FROM COFFEE AND AROMATIZED INSTANT POWDERED COFFEE (VERSIONS) Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves producing aqueous suspension; subjecting ground coffee particle suspension to evaporation for extracting of aromatic components from suspension, said evaporation process being carried out with the use of countercurrent gas flow for producing of aromatized gas comprising aromatic components; collecting aromatic components from aromatized gas. Aromatic components may be added into concentrated coffee extract before drying thereof. Produced powdered coffee has more intensive aroma, improved taste, increased content of furans and diketones. EFFECT: increased efficiency in extracting of aromatic components from coffee and improved quality of novel products obtained with the use of aromatic components. 10 cl, 1 dwg, 7 tbl