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Патент USA US2405487

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2,45,47
Patented Aug. 6, 194-6
A'E‘ENT orrice
ourrso srArts
2,405,487
MIXING METHOD
Robert Louis Brandt, New York, N. Y., assignor,
by mesne assignments, to Robert B. Colgate,
Lloyd Neck, N. Y.
N'o Drawing. Application April 10, 1942,
Serial No. 438,415
2 Claims. (01. 99-71l
1
2
This invention relates to a method of prepar
ing emulsions, or dispersions, and more particu
larly is directed to a process of dispersing solvent
freed coffee extract in dried» water soluble coffee
ventional methods, such as drip or percolator
powder.
When freshly roasted ground coffee is extracted
with a solvent such as ethylene oxide or liquid
sulfur dioxide, a residue is obtained from the sol
vent solution of coffee extract after the solvent
co?ee.
“
Although it is not possible to properly incor
porate very small quantities of coffee-extract
with dry coffee powder by any of the usual and
known mixing methods, it has now been found
that by intensely vibrating the coffee powder and
the oily coffee-extract, a homogeneous mixture
may be made that is of such a nature that when
is separated that is largely water insoluble. 10 brewed co?ee is prepared a clear cup obtains
and no substantial separation of an oily layer
Though the compounds comprising this residue
occurs.
are only in part soluble in water, it is very im
The process of this invention comprises setting
portant to incorporate the entire residue in wa
up intense high frequency displacements between
ter soluble coffee powder so that nosenaration of
oily compounds obtains when the coffee powder 15 the individual particles of a mass of solids coated
with liquids or fluid‘ compounds by rapid com
is dissolved in water. ‘Suggestions for dispersion
pressional and elongational forces transmitted to
of the oily compounds in brewed co?ee have been
the subdivided solids by suitable external means.
made, and they usually concern themselves with
These vibrational forces should be great enough
the addition of peptizing or dispersing agents to
in intensity and high enough in frequency to'rap
20
the mixtures. Ordinary stirring of the dry in
idly comingle the dry coffee powder so intimately
gredients or the drying of dispersions of one in a
that an aqueous- dispersion of the resultant mix
solution of the other does not effect a satisfac
ture of co?ee compounds shows substantially no
tory dispersion. Even in these cases the oily
separation of the dispersed oleaginous compounds.
material separates and ?oats 0n. the water when 25 High frequency electro-magnetically formed vi
the powder is added thereto. These suggestions
brations are the preferable means for obtaining
are unsatisfactory in that proper dispersion is
the desired physical forces required by the proc
seldom obtained, and in any case the dispersing
ess of the invention. The frequencies of the vi
agent largely masks the taste of the added cof
fee-extract.
'
One object of this invention is to mix a solvent
brations can be varied over a wide range but
30 advantageously are between about 500 and 5000
vibrations per minute.
Lower frequencies are
extract of coffee with dry coffee powder in such
not particularly effective and higher frequencies
a way that complete and homogeneous disper
sion of the extract in dissolved or cup co?ee oc
curs without separation of a substantial oily layer.
Another object is to disseminate homogene
ously the coffee extract throughout a mass of
substantially dry coffee powder or ground roasted
are especially desirable with relatively viscous
materials.
The following example will illustrate the proc
ess of carrying out‘ the process of this invention.
Example I
An oleaginous coffee-extract is prepared by ex
tracting freshly roasted coffee with liquid sulfur
dioxide, separating the sulfur dioxide solution of
coffee extract from the residual coffee solids, and
removing the sulfur dioxide from the solution by
coffee.
'
Still another object is to eliminate the neces
sity for the addition of any noncoffee com
pound or materials to the coffee blend.
It has now been found that the soluble coffee
heat and the application of vacuum. The sol
powder prepared by the aqueous extraction of
roasted coffee contains compounds of. unknown‘ -' vent free coffee extract is dispersed in a sub
stantially dry, water soluble co?ee powder ob
constitution that, under proper conditions, are
tained by an aqueous liquid extraction of the
able to disperse water insoluble substances such
previously solvent extracted coffee by means of
as fats, oils and the like. Furthermore it has
the following apparatus. A half liter metal con
been discovered that with the proper kind of in
timate physical contact between the dispersing ? tainer about three inches in» diameter is welded to
the center or" a steel bar three inches in width,
agent present in coffee powder and the added
three-sixteenths inch thick and ten inches long.
solvent-freed coffee-extract, cup coffee may be
The steel bar is rigidly attached to the vibration
prepared in the regular manner that shows no
platform of a Syntron pulsating electromagnet
signs of oil separation other than is usual and
desirable in brew coffee when prepared by con 55 capable of frequency variation up to a maximum
2,405,487
3
of about 3000 vibrations per minute. The con
tainer is ?lled partially with 100 grams of dry
water-soluble coffee powder and the electric cur
rent switched on. The coffee powder is set into
violent physical motion at about 3000 vibrations 5
per minute.
The mass of powder as an entirety
keeps rapidly turning over, rising Vertically against
a part of the container walls from one part of
4
While the examples cited are directly aimed at
the preparation of substantially dry water solu
ble coffee powders the process is not so limited, but
may be extended to include the dispersion of all
liquid, plastic and solid substantially water-in
soluble compounds in substantially dry powders
or solids or mixtures of solids, whether the latter
are water soluble en toto or not. For example it
the bottom surface of the container to the top
is possible similarly to disperse the solvent-freed
most surfaces of the heaped mass of powder 10 extract in ground freshly roasted co?ee. Dis
thence passing down the sides of the heap to
persion of oils, fats and waxes, alcohols, esters
the lowermost parts of the heap where the par- ' and salts of organic or inorganic acids in various
ticles are again incorporated in the bottom sur
solids, preferably porous solids are included as
face of the heap. While the above description
well as the dispersion of catalysts in dry, divided
applies to the general motion of the heaped pow 15 or ?uid form on solids, such as kieselguhr, silica
der, it is also observed that a continuous and
gel or activated carbon, the dispersion of one or
rapid renewal of the surface of the heap is in
more ?uids or oleaginous compounds, ?avoring
progress. Individual waves of particles emerge
materials, solvent-freed extracts of foods, es
rapidly from the surface, roll a short distance
sences, coloring matter, vitamin concentrates, nu
‘downward and re-enter the heap proper. The 20 tritional and esculent substances and foodstuffs
intensely vibrating mass of powder resembles vi
and the like in food products such as non-liquid
olent liquid ebulition. A very important point
laeteal products from any source, chocolate, tea,
observed is that no classifying action, or sepa
maté, sugars, all powdered or dry subdivided
ration of particles according to size or density
fruits such as oranges, lemons, apples, etc., and
obtains and also there is no tendency of the 25 vegetables such as carrots, beans, potatoes and
powder to stick to the walls of the container.
the like, also the dispersion of inhibitors, or anti
Semi-?uid solvent freed'coffee-extract (obtained
oxidants, growth promoters, antiseptic protec
by the liquid sulfur dioxide rotation of ground
tive bodies or any kind of covering agents. The
roasted coffee) in the amount of 0.2 gram is then
process of this invention may also be applied ad
added to the undulating mass of coffee powder, 30 vantageously in the preparation of pharmaceuti
and vibration continued until thorough disper
cals and biologicals as well as in certain phases
sion obtains. The electric current is then cut
in the manufacture of dye stuffs, either at at
off. The resulting coffee powder is very slightly
mospheric, sub-atmospheric or higher pressures
oily in appearance, free ?owing and gives off the
and at normal, reduced or elevated temperatures,
rich aromatic fragrance of the roasted coffee 35 and in the absence of oxygen or in the presence
from which the coffee extract is prepared. The
of inert gas or gases.
odor of the coffee powder prepared by the proc
The means for producing an intense and rapid V
ess of this invention is indistinguishable from
and continuous displacement of particles with re
that of the original roasted coffee.
lation to each other or simple and/or complex
When cup coffee is prepared from the powder
periodic motion, along any axis or combinations
by dissolving in water, it forms a typical coffee
are not limited to the use of electromagnetic de
solution not only in color but also in appearance.
vices but include other means, obvious to one
Only the slightest traces of oil show on the sur
skilled in the art, such as high speed mechani
face of the brew. This is normal and desirable.
cally operated vibrators, pneumatic pulsators, ro
The aroma is rich and agreeable and the taste 45 tary, vibrators, and so forth.
is the same as in coffee brewed from the same
As many widely different embodiments of the
roasted coifee beans when prepared in a conven
present invention may be made without depart
tional manner. On cooling to room temperature
ing from the spirit or scope thereof, it is to be
the solution prepared from the powder and hot
understood that the invention is not limited ex
water, shows no difference from conventionally 50 cept as de?ned by the appended claims.
brewed coffee. The coffee solution, either hot or
I claim:
cold, is compatible with cream, milk, sugar,
1. The process which comprises comingling and
brandy, etc.
_
simultaneously intensely vibrating at a frequency
The product that has been described by the
between 500 and 5000 vibrations per minute dry
process of this invention is new and di?erent from 55 solid water-soluble constituents of roasted coifee
anything obtained in the prior art.
and the liquid substantially water-insoluble sol
vent-soluble constituents of roasted coffee to
Example II
yield a divided solid product which is readily
Solvent-freed co?ee extract obtained from a
dispersible in an aqueous medium.
high quality roasted coffee by extraction with 60 2. The process which comprises comingling and
liquid ethylene oxide as in Example I is mixed
simultaneously intensely vibrating at a frequency
and vibrated with dry coffee powder obtained by
of about 3000 vibrations per minute dry solid
water extracting and drying a lower grade freshly
water-soluble constituents of roasted coffee and
roasted co?ee. The aroma of a cup of coffee pre
the liquid substantially water-insoluble solvent
pared from this powder is that of a conventionally 65 soluble constituents of roasted co?ee to yield a
brewed cup prepared from the higher quality
roasted co?ee. Not only this but the tastes of the
coffees are the same. Thus, advantageous and
very remarkable technical and economical possi
bilities are opened up.
'
divided solid product which is readily dispersible
in an aqueous medium.
70
'
ROBERT LOUIS BRANDT.
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