Coffee aroma recovery process
US6592922B2 · kind B2 · utility
46Cited by
8References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 16, 2002 |
| Grant date | Jul 15, 2003 |
| Priority date | — |
| Expiry date | Aug 16, 2022 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F5/486
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavor.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.