Coffee products and related processes

FIELD: food industry.

SUBSTANCE: group of inventions relates to coffee industry. Coffee milling is performed by introducing particles of a roasted coffee precursor and introducing particles of soluble coffee into milling chamber, jetting a gas into milling chamber to increase, by means of glass flow, speed of coffee particles in chamber. Product is obtained, containing 10% to 70% of dry weight of roasted coffee precursor and 30% to 90% of dry weight of soluble coffee, by milling, through injecting gas into milling chamber and increasing speed of particles of roasted coffee precursor and soluble coffee in milling chamber, particles of roasted coffee precursor using self-collision and through collision of soluble coffee particles with particles of roasted coffee precursor inside milling chamber. Particles of roasted coffee precursor at step of introduction of particles are characterised by temperature from 5 to 30C. Ground and blended coffee product is characterised by dry Helos particle size distribution D90 less or equal to 40 mcm. Use of ground and blended coffee product to include in at least one container suitable for use in combination with machine for beverage preparation, for example, a flexible capsule made at least partially from filtering material, or rigid, semirigid or flexible cartridge, made essentially of air- and water-impermeable material. Method for beverage preparation includes a step of mixing milled and blended coffee product with water-containing liquid, preferably with hot water.

EFFECT: group of inventions enables to reduce size of particles of roasted coffee without negative effect, which is manifested by early extraction of coffee oils of roasted coffee precursor, absorption by soluble coffee of a certain quantity of coffee oils, introduction of roasted milled coffee with small-size particles into a dried frozen soluble coffee product provides a darker colour, which is visually reminiscent of roasted ground coffee.

21 cl, 17 dwg, 13 tbl

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to instant coffee products manufacture methods. According to one of the invention versions, the method for manufacture of an instant coffee product, including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight, envisages production of a concentrated coffee extract, its foaming and preliminary freezing for production of a foamed preliminarily frozen intermediate coffee product where one incorporates fried ground coffee by way of mixing; then one performs freezing till production of a frozen coffee intermediate product that is then ground and sieved for production of a ground coffee intermediate product; the latter is subjected to sublimation drying for manufacture of a sublimated instant coffee product. The other invention version is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed till obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs freezing for manufacture of a frozen intermediate coffee product; the latter is ground and sieved till obtainment of a ground intermediate coffee product that is subjected to sublimation drying for manufacture of a sublimated instant coffee product. Additionally, one of the invention versions is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; coffee is subjected to spray drying for obtainment of an instant coffee product dried by spraying. Additionally, the invention relates to a method for production of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight; according to the method, a concentrated coffee extract is obtained, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs filtration and homogenisation of the intermediate coffee product; the latter is subjected to spray drying for obtainment of an instant coffee product dried by spraying.

EFFECT: invention allows to manufacture an instant coffee product with improved consumer properties, having a natural coffee taste, with a homogeneous and uniform structure with improved solubility preventing formation of lumps and a layer of dark foam on top and "dirty" mark inside the cup.

14 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: invention relates to instant coffee products manufacture methods. According to one of the invention versions, the method for manufacture of an instant coffee product, including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight, envisages production of a concentrated coffee extract, its foaming and preliminary freezing for production of a foamed preliminarily frozen intermediate coffee product where one incorporates fried ground coffee by way of mixing; then one performs freezing till production of a frozen coffee intermediate product that is then ground and sieved for production of a ground coffee intermediate product; the latter is subjected to sublimation drying for manufacture of a sublimated instant coffee product. The other invention version is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed till obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs freezing for manufacture of a frozen intermediate coffee product; the latter is ground and sieved till obtainment of a ground intermediate coffee product that is subjected to sublimation drying for manufacture of a sublimated instant coffee product. Additionally, one of the invention versions is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; coffee is subjected to spray drying for obtainment of an instant coffee product dried by spraying. Additionally, the invention relates to a method for production of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight; according to the method, a concentrated coffee extract is obtained, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs filtration and homogenisation of the intermediate coffee product; the latter is subjected to spray drying for obtainment of an instant coffee product dried by spraying.

EFFECT: invention allows to manufacture an instant coffee product with improved consumer properties, having a natural coffee taste, with a homogeneous and uniform structure with improved solubility preventing formation of lumps and a layer of dark foam on top and "dirty" mark inside the cup.

14 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The instant coffee foaming composition contains particles having pour density equal to 0.16 - 0.45 g/cm3. The particles include a continuous phase containing an instant coffee matrix and an interrupted phase containing a foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the foaming component contains at least one of the ingredients in the form of particles having multiple inner cavities containing trapped gas under a pressure higher than atmospheric one, an ingredient in the form of particles having multiple inner cavities containing condensed liquid or supercritical liquid and a gas-containing clathrate. The closed pores volume accounts for at least 0.10 cm3/g. The method involves mixing of the said foaming components particles with a water coffee extract to produce a coffee mixture. The coffee mixture is frozen before the foaming components particles are dissolved, the frozen coffee mixture is granulated to prepare a coffee composition subjected to sublimation drying by way of water removal by way of sublimation. The composition production method version involves the said foaming components particles mixing with instant coffee particles. The mixture of instant coffee particles and foaming components particles is agglomerated at a temperature exceeding the foaming component glass transition temperature to form agglomerated particles including a continuous phase containing an instant coffee matrix and an interrupted phase containing the foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the agglomerated particles are dried. The coffee beverage is prepared by way of addition of hot water to the produced composition.

EFFECT: inventions group is aimed at production of a composition with high foamy efficiency; at the same time, however, the composition is similar to traditional sublimated instant coffee in terms of the composition colour and pour density.

18 cl, 6 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The method involves the stages of provision of a porous base powder (represented by a powder frozen by way of spraying, with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals amounting to 2.5. ml/g and the size of pores filled with ice crystals less than 3 mcm), the base powder agglomeration at a temperature lower than 0C to produce a flat cake, the latter powdering and the powder sublimation drying. The instant powder for beverage preparation is represented by coffee powder or coffee powders with addition of chicory, cereal crops, a milk or non-milk whitener, cocoa powder, chocolate powder or powder for preparation of a malt beverage. The porous and spraying-frozen base powder with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals equal to 2.5 ml/g and the size of pores filled with ice crystals being less than 3 mcm. The product represents an instant powder for beverage preparation and is produced by cold agglomeration of the base powder and, whenever required, further milling. The instant beverage preparation method involves a stage of reconditioning of the instant powder for beverage preparation with a liquid.

EFFECT: inventions group is aimed at manufacture of a product with easy solubility and foam volume whereof is equal to nearly 3-6,9 ml in the process of reconditioning with a liquid.

34 cl, 8 dwg, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a technology of instant coffee production with the help of the freeze-drying method and may be used at coffee manufacturing enterprises. The finished coffee composition is based on freeze-dried coffee containing natural roasted fine-grained coffee inside freeze-dried granules; it has the organoleptic properties of freshly brewed ground natural coffee requiring no brewing. According to the described methods during manufacturing process natural roasted fine-grained coffee of one kind or different kinds mixed (depending on the required finished product organoleptic properties) is added into concentrated thin coffee essence before freeze-drying.

EFFECT: coffee composition and method in accordance with the invention allows to extend freeze-dried coffee assortment by way of adding water-insoluble food additives within one technological cycle.

7 cl, 1 ex

FIELD: food industry.

SUBSTANCE: preliminarily roasted natural coffee beans are milled. Coarse-ground natural coffee (in an amount of 10-40 wt %) is continuously stirred in the buffer vessel with a stirrer with concentrated liquid coffee extract with dry substances content equal to nearly 45% to produce a heterogeneous mixture. In the colloid mills for fine milling one performs two-staged grinding of suspended particles of ground roasted natural coffee in the produced heterogeneous mixture with concentrated liquid coffee extract. The produced mixture containing fine ground coffee particles sized no more than 30 mcm is stirred in the static mixer with concentrated liquid coffee extract containing no ground natural coffee particles till complete and homogeneous distribution of suspended particles of ground coffee in concentrated liquid coffee extract. The produced mixture is dried to produce the ready product with stable aroma and taste of natural coffee finely dispersed and requiring no vacuum package.

EFFECT: method simplification, manufacture of a product that does not form sediment in the course of scalding; the product has roasted coffee aroma; the method ensures long preservation of roasted natural coffee aroma and taste, freezing absence at the stage of milling; in the course of the method implementation coffee dust is not formed and aroma substances loss is absent due to grinding in the liquid medium.

3 cl, 5 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: coffee extract concentrated solution contains components (A), (B), (C) and (D). Component (A) is represented by at least one pyrazine chosen from 2-methylpyrazine, 2.5-dimethylpyrazine, 2.6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3.5-dimethylpyrazine and 3.5-dimethyl-2-methylpyrazine. Component (B) is represented by at least one guaiacol chosen from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. The weight ratio of components (B) to (A) is 0.0001 - 0.6. Component (C) is represented by chlorogenic acid in an amount of 0.01 - 5 wt %. Component (D) is represented by hydroxyhydroquinone in an amount less than 0.1 wt % of the chlorogenic acid content. The packed coffee drink contains the coffee extract concentrated solution.

EFFECT: manufacture of a product with rich sweet aroma and clear aftertaste.

2 cl, 2 tbl, 3 ex

Foaming composition // 2526503

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The foaming composition for beverages includes fats, carbohydrates and proteins. The weight ratio of whey protein to casein is equal to 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. The protein content in terms of dry substance weight is equal to 3 - 9%, fat content - 20 - 45%, carbohydrates content - 25 - 70%. Lactose content is less than 10%. The composition volume density is equal to 100 - 400 g/l. The method involves fats, carbohydrates and proteins mixing in water medium so that the protein content in terms of dry substance weight is within the range of 3 - 9%; the weight ratio of whey protein to casein within the range of 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. One performs homogenisation of the mixture, introduction of gas and drying. For instant beverage composition production the composition is mixed with one or more component(s) chosen from a thickener, a stabiliser, a flavouring agent, a vegetal and/or an animal extract or powder represented by a coffee extract, cocoa powder, a tea extract or a powdery additive imparting a pungent taste.

EFFECT: inventions group is aimed at manufacture of a product with low content of protein, excellent foaming characteristics and a high solubility index.

13 cl, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. The instant coffee foaming composition contains particles having pour density equal to 0.16 - 0.45 g/cm3. The particles include a continuous phase containing an instant coffee matrix and an interrupted phase containing a foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the foaming component contains at least one of the ingredients in the form of particles having multiple inner cavities containing trapped gas under a pressure higher than atmospheric one, an ingredient in the form of particles having multiple inner cavities containing condensed liquid or supercritical liquid and a gas-containing clathrate. The closed pores volume accounts for at least 0.10 cm3/g. The method involves mixing of the said foaming components particles with a water coffee extract to produce a coffee mixture. The coffee mixture is frozen before the foaming components particles are dissolved, the frozen coffee mixture is granulated to prepare a coffee composition subjected to sublimation drying by way of water removal by way of sublimation. The composition production method version involves the said foaming components particles mixing with instant coffee particles. The mixture of instant coffee particles and foaming components particles is agglomerated at a temperature exceeding the foaming component glass transition temperature to form agglomerated particles including a continuous phase containing an instant coffee matrix and an interrupted phase containing the foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the agglomerated particles are dried. The coffee beverage is prepared by way of addition of hot water to the produced composition.

EFFECT: inventions group is aimed at production of a composition with high foamy efficiency; at the same time, however, the composition is similar to traditional sublimated instant coffee in terms of the composition colour and pour density.

18 cl, 6 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to a liquid coffee product (thermally treated, stored, ready for consumption) containing a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor having R-S-CO-R' structure where R is chosen from the following group: methyl, ethyl, propyl, isopropyl, prenyl, furfuryl, R' is chosen from the following group: H, methyl, ethyl, propyl, isopropyl in an amount of 0.005-7 mg/kg. Additionally, the invention relates to a method for production of the said product which envisages the said ingredients stirring and the produced product treatment by way of thermal impact such as autoclaving, ultrahigh-temperature treatment (UHT), pasteurisation in the temperature range of 85-170C in a inertial atmosphere. Additionally, the invention relates to a method for coffee flavouring and taste notes generation involving addition to the liquid coffee product of a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg and chemical reaction initiation to generate the required level of furfurylthiol (FFT) that serves as a flavour and taste intensifier and where the chemical reaction is actuated by way of the said thermal treatment. Due to the said method one produces a coffee product (thermally treated, stored and ready for consumption) including a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg sufficient for providing for improved taste-and-flavour properties.

EFFECT: invention allows to manufacture a coffee product ready for consumption and less bitter and ash-coloured, with a fresh, roasted and caramelised taste and flavour (without foreign smells and after-tastes) remaining after thermal treatment and storage during more than 4 months at the ambient medium temperature and during more than 1 month at a storage temperature equal to 60C.

20 cl, 8 dwg, 7 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: group of invention relates to coffee industry and particularly to application of a stabilised enzyme compositions in production of coffee products. The dry stabilised enzyme composition contains a hydrolase enzyme and an efficient quantity of coffee material promoting stabilisation in a quantity approximately 1 - 25% of the enzyme and approximately 75 - 99% of the coffee material. The method for production of a soluble coffee extract involves roasted solid coffee substances treatment to produce a coffee suspension containing solid coffee substances, the coffee suspension treatment with an effective quantity of the enzyme in the form of the stabilised enzyme composition at the temperature and during the time sufficient for hydrolysis of the solid coffee substances to produce a soluble coffee extract material, the soluble coffee extract material treatment to produce a soluble coffee extract. The semi-continuous or continuous method of the soluble coffee extract production envisages treatment of finely ground solid coffee substances with an effective quantity of the enzyme in the form of the stabilised enzyme composition for hydrolysis of the solid coffee substances to produce a soluble coffee extract material containing a soluble coffee extract, the soluble coffee extract material circulation through a separator device with a semi-permeable membrane for continuous retentate and permeate generation. The permeate contains a soluble coffee extract and is continuously collected in the reactor while the retentate is at least partially recirculated into the vessel.

EFFECT: group of inventions enables production of a stabilised enzyme composition that retains enzyme stability and activity during storage without usage of stabilisers and/or incorrect application during usage of solely the coffee materials.

4 tbl, 3 ex

Coffee composition // 2420086

FIELD: food industry.

SUBSTANCE: present invention relates to a coffee composition, in particular, to a composition of instant coffee. The coffee composition contains coffee, a foaming agent, a protein source and kappa-carrageenan or iota-carrageenan or their mixture in an amount of at least 1.3 (weight) % of the composition total weight. The present invention also relates to a method for production of such composition and such beverage.

EFFECT: invention allows to produce a trilaminar coffee beverage in one stage.

17 cl, 13 ex

FIELD: food industry.

SUBSTANCE: proposed are methods for generation of improved quality foam for beverages. In one of its implementation versions the method involves for provision of at least one source of protein, at least one source of multivalent ions, a source of liquid for recovery independent of the multivalent ions source, simultaneous dosaged delivery of the protein source and the multivalent ions source together with the source of liquid for recovery and aeration in the course dosaged delivery to produce stable foam.

EFFECT: foam is characterised by improved stability, texture and taste perception.

7 cl, 11 dwg, 8 ex

FIELD: food industry.

SUBSTANCE: one offers a method of instant coffee extract production; the method includes the following stages: combining roasted and ground coffee with water and heating the produced mixture for coffee extract production; milled material separation from coffee extract; wet milling of the separated milled material till average particle size is from nearly 10 to nearly 250 mcm; adding hydrolytic enzymes for production of a mixture of the wet milling milled material with the enzymes. Then one performs the procedure of the produced mixture maintenance at a temperature whereat the said enzymes are active; the reaction mixture circulation through a membranous filtration manifold with the membranous pore size being 0.8 mcm to produce the extract for instant coffee preparation in the form of a permeat.

EFFECT: invention allows to improve the finished product aroma and to more completely perform the extraction procedure with total absence of enzymes in the finished product.

27 cl, 10 tbl, 8 ex

FIELD: food products.

SUBSTANCE: composition consists of the following components (A) and (B): about 0,01 to 1 wt % of chlorogenic acid (A). High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition consists of the following components (A) and (B): from 0.1 to 10 wt % (A) chlorogenic acid, less than 0.1 wt %, quantily of chlorogenic acid, (B) hydroxyhyobroqumone. Instant coffee composition consists of 0.1 to 10 wt % of chlorogenic acid. High-performance liquid chromatography analysis showed that composition doesn't contain any essential peak at the limit if relative retention time from 0.54 to 0.61 relative to gallic acid, used as reference material. Composition package consists of the following components (A) and (B): about 0.01 to 1 wt % of (A) chlorogenic acid, less than 0.1 wt % quantity of chlorogenic acid, (B) hydroxyhydroquinone. Coffee composition preparation method on any of 1-5 p. includes fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids. Production method of instant coffee composition consists of fried coffee beans processing with absorbent carbon with middle void size 5 Angstrem (E) or less in microvoids with coffee composition preparation, which consists of hydroxyhydroquinone in quantity of less than 0.1 wt % quantity of chlorogenic acid, spray dehydration or dehydrofrosting of the coffee composition.

EFFECT: excellent hypotensive effect.

11 cl, 5 dwg, 5 tbl, 15 ex

FIELD: food industry.

SUBSTANCE: method provides for extraction of mace by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances at exploding mincing of mixture.

FIELD: food industry.

SUBSTANCE: method provides for extraction of anise by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances at exploding mincing of mixture.

FIELD: food industry.

SUBSTANCE: method provides for extraction of anise-tree by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances.

FIELD: food industry.

SUBSTANCE: method provides for extraction of dill seeds by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances.

FIELD: food industry.

SUBSTANCE: method provides for extraction of fennel by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances.

FIELD: food industry.

SUBSTANCE: method provides for extraction of peach refuses by liquid nitrogen with corresponding miscella separation, mixing fried coffee with fried vegetable filling, impregnation of the obtained mixture by separated miscella with simultaneous pressure boost, and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.

EFFECT: decreasing losses of flavouring coffee substances.

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