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1. DE000003203100 - EXTRAKTIONSVERFAHREN UND VORRICHTUNG ZU DESSEN DURCHFUEHRUNG

Office
Germany
Application Number 3203100
Application Date 30.01.1982
Publication Number 000003203100
Publication Date 04.08.1983
Publication Kind A1
IPC
B01D 11/02
BPERFORMING OPERATIONS; TRANSPORTING
01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
DSEPARATION
11Solvent extraction
02of solids
A23L 1/04
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
04containing jelling agents, e.g. pectin, alginates
A23F 5/24
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts; Making instant coffee
A23L 1/325
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
325Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes
A23L 1/313
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
31Meat products; Meat mealĀ 
313Meat extracts
A23L 1/221
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
221Natural spices, flavouring agents, or condiments; Extracts thereof
CPC
B01D 11/02
BPERFORMING OPERATIONS; TRANSPORTING
01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
DSEPARATION
11Solvent extraction
02of solids
A23F 5/26
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts
26Extraction of water-soluble constituents
Applicants MITTEX AG
Inventors HUSSMANN PETER DR
Title
(DE) EXTRAKTIONSVERFAHREN UND VORRICHTUNG ZU DESSEN DURCHFUEHRUNG
Abstract
(EN)

The extractive materials are extracted in counter-current, from a finally pulverized substance in an extractive phase with extraction solutions having different concentrations in a flat filtering bed extractor (2). In an additional cold extraction phase, the solution with the highest concentration obtained in the main extraction phase is further concentrated by passing it on the ground extraction substance (21). The extraction residue obtained in the additional extraction phase is finally pulverized (7) in presence of a high concentration extraction solution obtained in the main extraction phase. The main extraction phase is followed by a final extraction phase wherein the counter-current extraction is continued, after a previous heating (16) or after a prolonged resting period, by means of relatively low concentration solutions. This extraction method is essentially used to obtain highly flavoured extracts from natural aromatic substances such as coffee, and the cold extraction phase allows to obtain an improvement of the yield while preserving the aroma to its highest level.