METHOD OF PRODUCING EXTRACT FROM ROASTED COFFEE BEANS Russian patent published in 2016 - IPC A23F5/24 A23F5/28 

FIELD: food industry.

SUBSTANCE: group of inventions relates to food industry. Method involves controlling of raw material from fried coffee beans so that Brix index makes from 10 to 40 and pH from 5.5 to 6.5. Extract is subjected to heat treatment at temperature 100-145 °C for period from 1 to 60 minutes. Extract of fried coffee beans contains following components: chlorogenic acids (A) and lactones of chlorogenic acids (B). Weight ratio of components (A)/(B) ranges from 45 to 100,000. Content of dicoffeoylhine acids (A¹) in chlorogenic acids (A) ranges from 3 to 13 wt% and Brix index ranges from 10 to 40. Instant coffee is obtained by drying of obtained fried coffee beans extract. Composition of concentrated coffee is obtained by concentration of produced extract of fried coffee beans.

EFFECT: packed coffee drink is obtained by loading of obtained fried coffee beans extract into packing container.

13 cl, 1 tbl, 6 ex