公开(公告)号：US4006263A

公开(公告)日：1977-02-01

申请号：US333838

申请日：1973-02-20

Applicant: Sigmund L. Klug ,  Frederick J. Patrizio ,  William J. Einstman

Inventor： Sigmund L. Klug ,  Frederick J. Patrizio ,  William J. Einstman

IPC: A23F5/18 ,  A23F5/42 ,  A23F1/04

CPC classification number: A23F5/18 ,  A23F5/42

Abstract: Liquid coffee extract having a solids concentration of from about 10 to 30% by weight is maintained at a temperature below about 70.degree. F for a period of time sufficient to permit precipitation of materials which interact with elemental iron. The tempered extract is clarified, such as by centrifugation, fortified with nutritive ingredients including a soluble iron compound containing assimilable iron, and dried, such as by spray drying.

Abstract translation: 固体浓度为约10至30重量％的液体咖啡提取物在低于约70°F的温度下保持足以允许沉淀与元素铁相互作用的材料的时间。 将回火提取物澄清，例如通过离心，用营养成分（包括含有可同化铁的可溶性铁化合物）强化，并通过喷雾干燥进行干燥。

公开(公告)号：US3873746A

公开(公告)日：1975-03-25

申请号：US29531672

申请日：1972-10-05

Applicant: GEN FOODS CORP

Inventor： MAHLMANN JAMES P

IPC: A23F5/46 ,  A23L27/28 ,  A23F1/04

CPC classification number: A23F5/465 ,  A23L27/28

Abstract: A novel process for producing aromatized coffee is disclosed, comprising obtaining a synthetic coffee aroma composition produced by reacting methyl mercaptan with a molar excess of carbonyl compounds, subjecting the composition to an evaporative process, and adding at least a portion of the evaporate to a coffee product. The coffee product may be either a soluble coffee product or roasted and ground coffee.

Abstract translation: 公开了一种生产芳香化咖啡的新方法，包括获得通过使甲硫醇与摩尔过量的羰基化合物反应制备的合成咖啡香料组合物，使组合物进行蒸发过程，并将至少一部分蒸发物加入到咖啡中 产品。 咖啡产品可以是可溶性咖啡产品，也可以是咖啡和咖啡。

公开(公告)号：US3814826A

公开(公告)日：1974-06-04

申请号：US25401172

申请日：1972-05-17

Applicant: PROCTER & GAMBLE

Inventor： LUBSEN T ,  PATEL J ,  CODY R

IPC: A23F5/32 ,  A23F5/36 ,  A23F5/48 ,  A23F1/04

CPC classification number: A23F5/48 ,  A23F5/32 ,  A23F5/36

Abstract: A PROCESS FOR IMPROVING THE AROMA RETENTION, AROMA CHARACTER, AND APPEARANCE OF FREEZE-DRIED COFFEE PARTICLES COMPRISES UNIFORMLY WETTING THE SURFACE OF FREEZE-DRIED COFFEE PARTICLES WITH STEAM BY PASSING THE PARTICLES THROUGH A JET OF STEAM OR BY SOME OTHER SUITABLE MEANS. THE STEAM IS ADDED TO THE COFFEE IN A RATIO OF ABOUT 0.1 TO ABOUT 1.5.

公开(公告)号：US3770456A

公开(公告)日：1973-11-06

申请号：US3770456D

申请日：1971-10-06

Applicant: HAG AG

Inventor： ROSELIUS W ,  VITZTHUM O ,  HUBERT P

IPC: A23F5/16 ,  A23F1/04

CPC classification number: A23F5/166

Abstract: Process for the removal of undesirable irritants from raw coffee beans without concommitant reduction in caffeine content by extraction with organic solvents which comprises extracting the raw beans with a water-immiscible, low boiling organic solvent for a period of from about 0.75 to 4 hours at a temperature which is above the boiling point of the solvent but no higher than about 80* C.

Abstract translation: 从生咖啡豆中除去不需要的刺激物的方法，通过用有机溶剂提取而不伴随咖啡因含量降低，其包括用水不混溶的低沸点有机溶剂萃取生豆，时间为约0.75至4小时 温度高于溶剂的沸点但不高于约80℃

公开(公告)号：US3717472A

公开(公告)日：1973-02-20

申请号：US3717472D

申请日：1971-06-30

Applicant: PROCTER & GAMBLE

Inventor： STROBEL R

IPC: A23F3/42 ,  A23F5/48 ,  A23L27/10 ,  A23F1/04

CPC classification number: A23F3/426 ,  A23F5/486 ,  A23L27/115

Abstract: AROMA- AND FLAVOR-BEARING SUBSTRATES ARE SEPARATED INTO AN AROMA CONCENTRATE AND A FLAVOR CONCENTRATE BY PULSING OR APPLYING IN A CONTINUOUS FASHING WET STEAM TO A ZONE CONTAINING THE SUBSTRATE. THE SUBSTRATE-CONTAINING ZONE IS HELD UNDER VACUUM PRESSURE AND THE FLAVOR CONCENTRATE IS COLLECTED IN A FIRST TRAP, WHILE AN AROMA CONCENTRATE IS COLLECTED IN A SECOND TRAP. IN A PREFERRED EMBODIMENT, THE SUBSTRATE COMPRISES EITHER COFFEE OR TEA.

公开(公告)号：US3625703A

公开(公告)日：1971-12-07

申请号：US3625703D

申请日：1970-07-06

Applicant: JOHN A ERICSON

Inventor： ERICSON JOHN A

IPC: A23F5/14 ,  A23F1/04 ,  A23F1/12

CPC classification number: A23F5/14

Abstract: A COFFEE ADDITIVE MIXED WITH GROUND ROAST COFFEE BEANS PRIOR TO BREWING COFFEE THEREFROM INCLUDES DRIED YEAST, DEHYDRATED MUSTARD, WATERCRESS, PARSLEY AND ALFALFA GREENS AND ACTS TO REDUCE THE ACID AND OIL CONTENT OF THE BREWED COFFEE.

公开(公告)号：US3620758A

公开(公告)日：1971-11-16

申请号：US3620758D

申请日：1970-01-20

Applicant: GEN FOODS CORP

Inventor： FRIEDMAN HERMAN H ,  FLUSHING ESRA PITCHON ,  CASCIONE ALEXANDER S ,  BANKS BURTON L

IPC: A23F5/26 ,  A23F1/04 ,  A23F1/08

CPC classification number: A23F5/262

Abstract: A method of obtaining an aromatized coffee extract wherein the extracting medium is introduced into a column of coffee which has been subjected to steaming under isolated conditions before the column is vented to the atmosphere. In this manner, the extracting medium condenses the aromatic volatiles and when the coffee extract is drawn off from the column it contains, uniformly dispersed therein, the desired aromatic volatiles.

公开(公告)号：US3615665A

公开(公告)日：1971-10-26

申请号：US3615665D

申请日：1969-08-12

Applicant: GRACE H WHITE ,  CLAUDIA L WHITE ,  ROGER E WHITE ,  JAMES P MAHLMANN ,  ROBERT P STOLZ ,  GEN FOODS CORP

Inventor： WHITE WILLIAM V

IPC: A23F5/04 ,  A23F5/16 ,  A23F5/48 ,  A23F1/04

CPC classification number: A23F5/486 ,  A23F5/04 ,  A23F5/16

Abstract: A new method of stripping desirable volatiles from roasted coffee has been discovered which does not significantly degrade the quality of the roasted coffee. Roasted coffee is contacted with dry steam in a confined volume at above atmospheric pressures. The pressure is then relieved and the vapors which escape due to the reduction of pressure in the column are condensed to recover aromatic and flavor constituents.

公开(公告)号：US4215150A

公开(公告)日：1980-07-29

申请号：US902004

申请日：1978-05-01

Applicant: Hans-Albert Kurzhals ,  Klaus F. Sylla

Inventor： Hans-Albert Kurzhals ,  Klaus F. Sylla

IPC: A23F5/16 ,  A23F1/04

CPC classification number: A23F5/166

Abstract: A process for the removal from raw coffee of constituents which contribute to the presence of undesired stimulants in roasted coffee, without changing the caffeine content. The process comprises treating the raw beans with the ester of an organic acid, in combination with a ketone.

Abstract translation: 用于从生咖啡中除去有助于在焙炒咖啡中存在不期望的兴奋剂的成分的方法，而不改变咖啡因含量。 该方法包括用有机酸的酯与酮组合处理生豆。

公开(公告)号：US4015022A

公开(公告)日：1977-03-29

申请号：US597074

申请日：1975-07-18

Applicant: Peter A. W. Emich, deceased ,  by Edith G. H. Emich nee Leirmann ,  by Peter-Michael Emich ,  by Ulrich Emich ,  by Barbara Emich, heirs

Inventor： Peter A. W. Emich, deceased ,  by Edith G. H. Emich nee Leirmann ,  by Peter-Michael Emich ,  by Ulrich Emich ,  by Barbara Emich, heirs

IPC: A23F5/16 ,  A23F5/20 ,  A23F1/04

CPC classification number: A23F5/20 ,  A23F5/16

Abstract: Raw coffee is heated up by humidified hot air during a first period, then cooled at a reduced pressure during an immediately following second period, and these alternate treatments are carried out several times in succession.

Abstract translation: 生咖啡在第一时间期间被加湿的热空气加热，然后在紧随其后的第二时间段内以减压的方式冷却，并且这些替代处理连续进行若干次。