Process and Apparatus for the Manufacture of Coffee Extract.

摘要

2722. Etaix, L., and Gain, G. A. Feb. 27, 1914, [Convention date]. Coffee preparations.-Dry extract of coffee is aromatized by absorbing the aromatic and volatile substances evolved on heating coffee in a current of inert gas, such as air, carbon dioxide or nitrogen. Ground and roasted coffee is heated to about 200 to 300‹ C. in vessels a1, a2, a3, which are provided with agitators so as to keep the coffee in movement, and through which a current of gas is passed. The gas is then passed through vessels b1, b2, b3 containing dried extract of coffee. The coffee, after removal of the aromatic constituents, is used for preparing the extract. The vessels may be connected by pipes and three-way cocks, so that the gases may be passed through the vessels in any order.