Agglomerated coffee extract powders - by tumbling powdered coffee with liquid agglomerating agents

摘要

Agglomeration of powdered coffee extracts by rolling the powder particles over each other in a rotating, slanting dish while they are sprayed at is not 25 degrees C with an agglomerating liquid in the form of droplets which are on average no bigger than the av. particle size of the powder to be agglomerated, until the total water content of the sprayed powder is 10-12 wt.%, and drying the resulting agglomerate at is not 90 degrees C under atmospheric pressure or is not 60 degrees C at 0.05-0.5 mm Hg, in which the agglomerating liquid consists of a mixture of coffee oil (I) and 20-30 wt. % aqs. coffee extract or a 20-30 wt. % aqs. soln. of coffee extract powder (II) in which the ratio I:II = 1:0.8 to 1: 1.5, homogenising this to an oil in water emulsion with an av. oil drop size of is not 5 mu mixing the emulsion (III) with an aroma contg. steam distillate (IV) made by treating groun roast coffee or an aqs. dispersion or aqs. extract of this with steam and condensing the resulting vapours, using a ratio (III) :(IV) of 4:100 to 12:100, and allowing the mixture to stand for at least 2 hrs. at 9-30 degrees C. Products have excellent aroma with little loss of useful material.