FIELD: food industry.
SUBSTANCE: invention is related to a method for flavoured coffee extracts production. According to the method, gas containing roasted and ground coffee aroma and water is subjected to the impact of temperature from 0 to 50°C and overpressure of 2 - 20 bar in the presence of a water phase to produce flavoured water liquid that is subsequently mixed with a coffee extract. The produced flavoured coffee extract may be further subjected to drying to produce a dried instant coffee extract.
EFFECT: invention allows to improve extraction of highly volatile aromatic compounds and reduce losses due to their decomposition caused by high temperatures.
8 cl, 4 dwg, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF AROMATIC FOOD PRODUCT OR BEVERAGE | 2013 |
|
RU2643842C2 |
| METHOD FOR EXTRACTING OF AROMATIC COMPONENTS FROM COFFEE AND AROMATIZED INSTANT POWDERED COFFEE (VERSIONS) | 1999 |
|
RU2216194C2 |
| METHOD FOR EXTRACTING COFFEE AROMATIC COMPONENTS AND AROMATIZED POWDER SOLUBLE COFFEE CONTAINING COFFEE AROMATIC COMPONENTS (VARIANTS) | 2000 |
|
RU2259758C2 |
| METHOD OF POWDERED COFFEE DRINK PRODUCTION | 2014 |
|
RU2709654C2 |
| INSTANT COFFEE PRESERVING FLAVOUR | 2016 |
|
RU2745845C2 |
| METHOD FOR PRODUCTION OF COFFEE EXTRACT WITH PRESERVING FLAVORING COMPONENTS | 2014 |
|
RU2687167C2 |
| SET (VERSIONS) AND METHOD FOR PREPARING OF COFFEE BEVERAGE | 2001 |
|
RU2283591C2 |
| METHOD FOR EXTRACTION OF ROASTED AND GROUND COFFEE | 1992 |
|
RU2080076C1 |
| FOODSTUFF | 2002 |
|
RU2300902C2 |
| SULPHURIC COMPOUNDS FOR IMPROVEMENT OF COFFEE FLAVOUR AND ITS CONTAINING PRODUCTS | 2004 |
|
RU2372796C2 |
