Патент USA US2405487код для вставки
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.