| 摘要 |
The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of at most approximately 1.8 mm is treated in a percolator with saturated steam in order to separate essential aroma constituents and the separated aroma constituents obtained as condensate, the remaining roast coffee is subjected at high pressure with extrac- tion water to a primary extraction with the aid of at least 2 percolators, the portion evaporated through pressure-relief is condensed and obtained as further aroma condensate, and the non- evaporated portion placed in interim storage as primary extract, the remaining roast coffee is then subjected at high pressure and increased temperature to a secondary extraction in at least 2 percolators, the portion of the extract evaporated through pres- sure-relief is separated and discarded, and the non-evaporated portion obtained as secondary portion and optionally divided into a first portion and a second portion, the remaining roast coffee optionally subjected to a tertiary extraction at high pressure and increased temperatures in at least 2 percolators, the portion evaporated through pressure-relief is discarded and the non- evaporated portion obtained as tertiary extract, the second portion of the secondary extract and the tertiary extract, op- tionally after being combined, optionally extracted with liquid or supercritical CO2 at a high pressure, the extracted portion- -45- discarded and the remaining extract obtained, the various ex- tracts condensed in multi-stage evaporators, combined and mixed with the two aroma condensates, and the finally obtained extract with a solids concentration of approximately 35 to 55 % freeze- or spray-dried in the usual way, the percolators used having a length/diameter ratio of approximately 3.2:1 to 0.9:1.
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