RICHARD V GREGG, MD
Psychiatric at Auburn Ave, Cincinnati, OH

4100305, Jul 11, 1978

Feb 5, 1976

5/655608

Richard Gregg - Greenhills OH

The Procter & Gamble Company - Cincinnati OH

A23C 106

426385

A method of steam-stripping and recovering desirable volatiles from roast and ground coffee particles by subjecting them to conditions which preserve the freshness of the coffee volatiles, as well as, the freshness of the soluble solids remaining in the devolatilized coffee. A semi-bed of mechanically fluidized roast and ground coffee is sprayed with 32. degree. -110. degree. F (0. degree. -43. 3. degree. C) water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32. degree. -110. degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 0-80 mm Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is prepared by contacting the frost with an aqueous coffee extract.

4100306, Jul 11, 1978

Feb 5, 1976

5/655607

Richard Gregg - Greenhills OH
James A. Weikel - Forest Park OH
Jayantilal M. Patel - Fairfield OH
Richard F. Durchholz - Loveland OH

The Procter & Gamble Company - Cincinnati OH

A23F 108

426386

An improved instant coffee is prepared by subjecting roast and finely ground coffee particles of 5-800 microns to devolatilization and extraction operations under conditions which sustain the freshness of a desirable coffee volatiles and soluble solids. A semi-bed of mechanically fluidized roasted and ground coffee particles is sprayed with 32. degree. -110. degree. F water and contacted with steam for devolatilization under an absolute pressure of 5-100 mm of Hg and a temperature of 32. degree. -110. degree. F. The resulting volatiles-laden steam is then condensed under an absolute pressure of about 4-80 mm of Hg and under supercooling conditions to provide a frost. A coffee volatiles-containing concentrate is made from that frost by contacting it with an aqueous coffee extract. Valuable coffee solids remaining in the devolatilized roast and fine ground coffee particles are extracted therefrom by a slurry extraction operation. Gentle agitation is employed to negotiate the extraction of soluble coffee solids without the release and emulsification of bitter coffee oils.

4081569, Mar 28, 1978

Feb 28, 1973

5/336647

Richard Gregg - Greenhills OH

The Procter & Gamble Company - Cincinnati OH

A23F 102

426595

A blended coffee product comprising subsequently roasted ground green coffee beans (ground-roasted) and conventional whole bean roasted ground coffee (roasted-ground), and a method of its preparation including the steps of comminuting green coffee beans, roasting the comminuted green beans and mixing these roasted comminuted beans with conventional roast and ground coffee.

4147097, Apr 3, 1979

Mar 31, 1978

5/892240

Richard Gregg - Cincinnati OH

The Procter & Gamble Company - Cincinnati OH

A47J 3100

99283

A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120. degree. F. -175. degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190. degree. F. to 205. degree. F. , is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

4275085, Jun 23, 1981

Sep 23, 1976

5/726073

Richard Gregg - Cincinnati OH

The Procter & Gamble Company - Cincinnati OH

A23F 526

426433

A method and apparatus for making drip-type coffee beverage having improved flavor and aroma, and low bitterness characteristics. The method employs an extraction portion consisting essentially of warm 120. degree. F. -175. degree. F. water to infuse or extract roasted and ground coffee by the filter-drip method to issue a relatively strong filtered coffee extract into a container. A bypass-dilution portion of water, preferably 190. degree. F. to 205. degree. F. , is added directly to the relatively strong filtered coffee extract to dilute the relatively strong filtered coffee extract to a predetermined beverage concentration at a preferred temperature. Also, a novel two-temperature split-water-stream coffeemaker for making coffee beverages by this method is provided.

4130669, Dec 19, 1978

Jun 22, 1977

5/808759

Richard Gregg - Greenhills OH

The Procter & Gamble Company - Cincinnati OH

A23F 300

426385

A method of steam-stripping and recovering desirable volatiles from ground tea leaves by subjecting them to conditions which preserve the freshness of the tea volatiles as well as the freshness of the soluble solids remaining in the devolatilized tea. A bed of mechanically fluidized ground tea leaves is sprayed with 32. degree. -160. degree. F. water and contacted with steam in free space for devolatilization under an absolute pressure of 5-250 mm of Hg and a temperature of 32. degree. -160. degree. F. The resulting volatiles-laden steam is then freeze-condensed under an absolute pressure of about 0-80 mm Hg and under super-cold conditons to provide a frost. A tea volatiles-containing concentrate is prepared by contacting the frozen condensate, the frost, with an aqueous tea extract.