METHOD FOR PRODUCTION OF COFFEE EXTRACT AND EXTRACT PRODUCED BY THIS METHOD Russian patent published in 2011 - IPC A23F5/26 

FIELD: food industry.

SUBSTANCE: under the method for coffee concentrate production fried ground coffee is subjected to primary extraction with water to produce the first primary extract with extraction coefficient no less than 2.5 (more preferably - no less than 1.5 and most preferably - no less than 1.0). Then one produces the second primary extract; then primarily extracted, fried, ground coffee is supplied into the secondary extraction section where the temperature of supplied water 120 - 210°C; thus the secondary extract is produced. The second primary extract and the secondary extract are blended and then subjected to evaporation to produce the concentrated extract; this concentrated extract is blended with the first primary extract to produce the coffee concentrate. The method is suitable for production of both liquid and dry concentrates.

EFFECT: method allows to produce a new concentrate which is an additional aspect of the present invention; it allows to organoleptically improve the coffee concentrate which can be produced even without aroma capture stage.

10 cl, 4 dwg, 2 ex