CA1110104A - Coffee product and process - Google Patents
Coffee product and processInfo
- Publication number
- CA1110104A CA1110104A CA312,696A CA312696A CA1110104A CA 1110104 A CA1110104 A CA 1110104A CA 312696 A CA312696 A CA 312696A CA 1110104 A CA1110104 A CA 1110104A
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- product
- finely ground
- particle size
- microns
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title description 14
- 239000002245 particle Substances 0.000 claims abstract description 23
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims description 10
- 241000533293 Sesbania emerus Species 0.000 claims description 9
- 125000003118 aryl group Chemical group 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 3
- 230000009969 flowable effect Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 238000009837 dry grinding Methods 0.000 abstract description 2
- 238000004062 sedimentation Methods 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
- 238000001238 wet grinding Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000010635 coffee oil Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/08—Methods of grinding coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
-8-ABSTRACT A granular soluble coffee product, including up to 20% (preferably about 10%) of very finely ground roasted coffee (of less than 50 micron average particle size) which product is very flowable, and provides minimal sedimentation on beverage make-up. The finely ground roasted coffee is provided by cryogenic dry grinding with classification and return of over-size in gas stream from mill. It is also distinguishable from prior products involving wet grinding and/or co-spray drying.
Description
Descript:ion "COFFEE PRODUCT AND PROCESS" ` `
Technical Field The invention relates to a coffee product and to the production of such produc-t. More par-ticularly the invention is concerned with the product of a process in which roasted cofee in ~ery fine grind particle size form is formed with soluble coffee into co-agglomerated granules, hereinaf-ter termed agglomerates.
Back~round Art _ There has been interest from time to -time in the past in admixtures of soluble coffee with var-ious percentag~s, usually less than 15% by weight, of finely ground roasted coffee. Such admixtures have the advantage that they incorporate aromatic and flavourful elements of roasted coffee not readily possible in the soluble coffee portion, cex-tainly when prepared by a con~entional spray dried method. Such admixtures have been commercially sold from time to time; but have been admixtures of solu-ble coffee powder and roasted and gxound particles which, though homogeneously mixed, result in very poor flowability and poor ease of spooning out.
Furthermore, such products are composed of roat and ground particles which tend -to settle out in a made .
- - . ...................... ............ . . .
. . . , ... : ~ , , .. . . , . ~ - , .. . .
. .
up brew with milk and/or water and form an un-desirable amount of sediment with a resultant consumer negative Some amounts of sediment as wi-th home-brewed 100% roasted and gxound coffee is how-ever acceptable to the consumer, in fac-t the in-cup turbidity of such products is desirable.
Disclosure of the Invention It has now been discovered that a pleasing and acceptable coffee product is obtained if soluble coffee and finely ground roasted coffee are combined in-to agglomerates, for example by known methods of agglomeration. It has been found that such a product is highly flowable and retains substantially all the original aromatic elements of the roasted ground coffee with an improvement in the flavour of the coffee product.
Accordingly, -the present invention provides a coffee product consisting of free-flowing agglomerates compris.ing soluble coffee particles and finely ground roasted coffee~ said finely ground roasted coffee being present in an amount of to 20%
by weight based on the weight of the two coffee con-stituents, and having a particle size such that 90%
by weight of the ground coffee passes 75 micron mesh. Preferably the particle size of the finely ground coffee is less than S0 microns and more preferably 90~ of -the coffee passes a 25 micron mesh. It is most preferred that subs-tantially all the coffee has a size between 5 and 20 microns.
Using finely ground roasted coffee having a particle size at the lower end of the sizes just specified produces minimal sedimentation when the agglomerates made from such coffee constituent is made into a beverage.
,:
,, ': -' ' ' .
.
The dry grinding of roasted coffee beans to relatively coarse grinds is a well known opera-tion in the coffee indus-try. Various workers have described the fine grinding of roasted coffee, while preserving its aroma-tic character, by employing a cryogenic grinding technique involving a single stage; in such a method -the roasted coffee beans are pre-cooled before grinding to temperatures below 10C, for example as described in United States Patent Specification No. 3,261~689. Alternatively, it has been proposed to feed liquid nitrogen into a grinding mill during the grinding of roasted coffee beans, as described in Food Engineering/ May 1962, pages 62 and 63. Other methods of grinding roasted coffee beans are described in British Patent Speci-fications Nos. 1,424,264 and 1,476,854. These methods, however, still provide only relatively fine grinds and do not provide in general the most desired average particle sizes of down to 20 microns or less. It may be noted from United States Patent Specification No. 3,261,689 that only 50~ of the ground coffee passed through a 200 U.S. mesh screen ~i.e. 74 microns~, and in Brikish Patent Specifica-tion No. 1,476,854 the ground coffee was not finer than 70 mesh ~210 microns). It will also be no-ted that the general procedure in the prior specifica-tions is to suspend such ground products in liquid coffee extract, and then spray dry; this spray dry-ing step inevitably leads to the loss o~ volatile components and also products are produced which have some flowability problems.
The previous proposals referred to above have not provided a sufficiently fine-size roasted coffee product and a method of producing such a pro-- .. ~ , - , ........ -. , , ~ . .
. .
duct admixed with conventional soluble coffee in such a way as to give a flowable and flavowrful product.
Desirably in practising the present inven~
tion, the fine-subdivision of roasted coffee beans is accomplished by a method of grinding which in-corporates both pre-cooling of the roasted coffee beans to below OC, and preferably to below 45C, coupled with the use of air classification of the finely ground roasted coffee employing cooled air in the classification step. The pre-cooling is pref~r-ably carried out with liquid nitrogen so that -the cooled gases in the classification stage include nitrogen and air in admixture. The fine-subdivision of the roasted coffee beans may be effec-ted using an impact mill fitted with means for air classification which allows only ground cof:Eee in the re~uired particle siæe to leave as procluct from the mill.
However, the air classification system may be ex-ternal to the mill, with the provision for return ofthe coarser fraction to the mill. Other means for providing the re~uired particle size of finely ground roasted coffee with acceptable minimal loss of volatile components may be used. Although it is not preferred a grinding method without employing li~uid refrigerant may be used to provide the finely ground roasted coffee.
In accordance with this invention the finely ground roasted coffee i~ formed into ag-glomerates with soluble coffee and the solublecoffee is preferably one having an average particle size of less than 50 microns. The two coffee con- ~
stituents will be mixed to form a substantially `
homogeneous mixture and thereafter co-agglomerated to form -the agglomerates of the invention. The agglomeration may be effected in a variety of ways but is preferably effected using the procedures described in British Patent Specification No.
1,224,807, which specifica-tion also describes the pre~milling of the soluble coffee, whlch is a desi.rable step in this present invention.
The agglomerates of the presen-t invention may contain from 5 to 20% by weight of -the roasted and finely ground coffee and preferably from 8 -to 12% by weight. If desired a proportion of the in-herent coffee oil may be removed from the finely ground roasted coffee before the grinding step prior to the forming of the agglomerates of this in-vention; technigues for effecting this are wellknown to those skilled in the art.
Preferably the agglomerates of the coffee product of this invention have an average particle size greater than 850 microns and more preEerably between 1200 and 2400 microns.
.
.
. .
. . , , ~
.
Technical Field The invention relates to a coffee product and to the production of such produc-t. More par-ticularly the invention is concerned with the product of a process in which roasted cofee in ~ery fine grind particle size form is formed with soluble coffee into co-agglomerated granules, hereinaf-ter termed agglomerates.
Back~round Art _ There has been interest from time to -time in the past in admixtures of soluble coffee with var-ious percentag~s, usually less than 15% by weight, of finely ground roasted coffee. Such admixtures have the advantage that they incorporate aromatic and flavourful elements of roasted coffee not readily possible in the soluble coffee portion, cex-tainly when prepared by a con~entional spray dried method. Such admixtures have been commercially sold from time to time; but have been admixtures of solu-ble coffee powder and roasted and gxound particles which, though homogeneously mixed, result in very poor flowability and poor ease of spooning out.
Furthermore, such products are composed of roat and ground particles which tend -to settle out in a made .
- - . ...................... ............ . . .
. . . , ... : ~ , , .. . . , . ~ - , .. . .
. .
up brew with milk and/or water and form an un-desirable amount of sediment with a resultant consumer negative Some amounts of sediment as wi-th home-brewed 100% roasted and gxound coffee is how-ever acceptable to the consumer, in fac-t the in-cup turbidity of such products is desirable.
Disclosure of the Invention It has now been discovered that a pleasing and acceptable coffee product is obtained if soluble coffee and finely ground roasted coffee are combined in-to agglomerates, for example by known methods of agglomeration. It has been found that such a product is highly flowable and retains substantially all the original aromatic elements of the roasted ground coffee with an improvement in the flavour of the coffee product.
Accordingly, -the present invention provides a coffee product consisting of free-flowing agglomerates compris.ing soluble coffee particles and finely ground roasted coffee~ said finely ground roasted coffee being present in an amount of to 20%
by weight based on the weight of the two coffee con-stituents, and having a particle size such that 90%
by weight of the ground coffee passes 75 micron mesh. Preferably the particle size of the finely ground coffee is less than S0 microns and more preferably 90~ of -the coffee passes a 25 micron mesh. It is most preferred that subs-tantially all the coffee has a size between 5 and 20 microns.
Using finely ground roasted coffee having a particle size at the lower end of the sizes just specified produces minimal sedimentation when the agglomerates made from such coffee constituent is made into a beverage.
,:
,, ': -' ' ' .
.
The dry grinding of roasted coffee beans to relatively coarse grinds is a well known opera-tion in the coffee indus-try. Various workers have described the fine grinding of roasted coffee, while preserving its aroma-tic character, by employing a cryogenic grinding technique involving a single stage; in such a method -the roasted coffee beans are pre-cooled before grinding to temperatures below 10C, for example as described in United States Patent Specification No. 3,261~689. Alternatively, it has been proposed to feed liquid nitrogen into a grinding mill during the grinding of roasted coffee beans, as described in Food Engineering/ May 1962, pages 62 and 63. Other methods of grinding roasted coffee beans are described in British Patent Speci-fications Nos. 1,424,264 and 1,476,854. These methods, however, still provide only relatively fine grinds and do not provide in general the most desired average particle sizes of down to 20 microns or less. It may be noted from United States Patent Specification No. 3,261,689 that only 50~ of the ground coffee passed through a 200 U.S. mesh screen ~i.e. 74 microns~, and in Brikish Patent Specifica-tion No. 1,476,854 the ground coffee was not finer than 70 mesh ~210 microns). It will also be no-ted that the general procedure in the prior specifica-tions is to suspend such ground products in liquid coffee extract, and then spray dry; this spray dry-ing step inevitably leads to the loss o~ volatile components and also products are produced which have some flowability problems.
The previous proposals referred to above have not provided a sufficiently fine-size roasted coffee product and a method of producing such a pro-- .. ~ , - , ........ -. , , ~ . .
. .
duct admixed with conventional soluble coffee in such a way as to give a flowable and flavowrful product.
Desirably in practising the present inven~
tion, the fine-subdivision of roasted coffee beans is accomplished by a method of grinding which in-corporates both pre-cooling of the roasted coffee beans to below OC, and preferably to below 45C, coupled with the use of air classification of the finely ground roasted coffee employing cooled air in the classification step. The pre-cooling is pref~r-ably carried out with liquid nitrogen so that -the cooled gases in the classification stage include nitrogen and air in admixture. The fine-subdivision of the roasted coffee beans may be effec-ted using an impact mill fitted with means for air classification which allows only ground cof:Eee in the re~uired particle siæe to leave as procluct from the mill.
However, the air classification system may be ex-ternal to the mill, with the provision for return ofthe coarser fraction to the mill. Other means for providing the re~uired particle size of finely ground roasted coffee with acceptable minimal loss of volatile components may be used. Although it is not preferred a grinding method without employing li~uid refrigerant may be used to provide the finely ground roasted coffee.
In accordance with this invention the finely ground roasted coffee i~ formed into ag-glomerates with soluble coffee and the solublecoffee is preferably one having an average particle size of less than 50 microns. The two coffee con- ~
stituents will be mixed to form a substantially `
homogeneous mixture and thereafter co-agglomerated to form -the agglomerates of the invention. The agglomeration may be effected in a variety of ways but is preferably effected using the procedures described in British Patent Specification No.
1,224,807, which specifica-tion also describes the pre~milling of the soluble coffee, whlch is a desi.rable step in this present invention.
The agglomerates of the presen-t invention may contain from 5 to 20% by weight of -the roasted and finely ground coffee and preferably from 8 -to 12% by weight. If desired a proportion of the in-herent coffee oil may be removed from the finely ground roasted coffee before the grinding step prior to the forming of the agglomerates of this in-vention; technigues for effecting this are wellknown to those skilled in the art.
Preferably the agglomerates of the coffee product of this invention have an average particle size greater than 850 microns and more preEerably between 1200 and 2400 microns.
.
.
. .
. . , , ~
.
Claims (11)
1. A coffee product consisting of free-flowing agglomerates comprising soluble coffee particles and finely ground roasted coffee, said finely ground roasted coffee being ground at below -45°C and air classified to separate the desired finely ground particles and being present in an amount of 2 to 20% by weight based on the weight of the two coffee constituents and having a particle size such that 90% by weight of the ground coffee passes a 75 micron mesh.
2. A coffee product as claimed in Claim 1, wherein the finely ground roasted coffee has a particle size of less than 50 microns.
3. A coffee product as claimed in Claim 2, wherein the finely ground roasted coffee has a particle size such that 90% by weight of the ground coffee passes a 25 micron mesh.
4. A coffee product as claimed in Claim 3, wherein the finely ground roasted coffee has a particle size such that substantially all the coffee has a size between 5 and 20 microns.
5. A coffee product as claimed in Claim 1 wherein roasted coffee beans were finely ground in a manner such that the aromatic character of the coffee was preserved.
6. A coffee product as claimed in Claim 5, wherein the roasted coffee beans were pre-cooled before grinding to a temperature below minus 45°C.
7. A coffee product as claimed in Claim 1 wherein the finely ground roasted coffee was prepared by use of an impact mill fitted with means for air classification which allows only ground coffee having the required particle size to leave product from the mill.
8. A coffee product as claimed in Claim 1 the preceding claims, wherein the agglomerates con-tain from 8 to 12 per cent by weight of the finely ground roasted coffee.
9. A coffee product as claimed in Claim 1 the preceding claims, wherein at least 65% by weight of the agglomerates have an average particle size greater than 850 microns.
10. A coffee product as claimed in Claim 9, wherein the agglomerates have an average particle size greater than 850 microns.
11. A coffee product as claimed in Claim 10, wherein the average particle size of the agglomerates is between 1200 and 2400 microns.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4547877 | 1977-11-01 | ||
| GB77/45478 | 1977-11-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1110104A true CA1110104A (en) | 1981-10-06 |
Family
ID=10437368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA312,696A Expired CA1110104A (en) | 1977-11-01 | 1978-10-04 | Coffee product and process |
Country Status (12)
| Country | Link |
|---|---|
| JP (1) | JPS5476866A (en) |
| AU (1) | AU523189B2 (en) |
| CA (1) | CA1110104A (en) |
| DE (1) | DE2846515A1 (en) |
| DK (1) | DK148912C (en) |
| ES (1) | ES474552A1 (en) |
| FI (1) | FI64042C (en) |
| FR (1) | FR2406956A1 (en) |
| IE (1) | IE47886B1 (en) |
| IT (1) | IT1106099B (en) |
| NO (1) | NO147897C (en) |
| SE (1) | SE447534B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010005604A1 (en) * | 2008-07-09 | 2010-01-14 | Starbucks Corporation, D/B/A Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
| US8765206B2 (en) | 2009-10-01 | 2014-07-01 | Khikmat Vadi Shakhin | Instant freeze-dried coffee and regular roasted coffee composition and method of making same |
| WO2018015360A1 (en) | 2016-07-19 | 2018-01-25 | Nestec S.A. | Coffee bean particles |
| AU2017202890B2 (en) * | 2008-07-09 | 2018-11-01 | Starbucks Corporation, d/b/a/ Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1099579A (en) * | 1978-06-12 | 1981-04-21 | General Foods, Limited | Process for producing soluble coffee |
| FR2469880B1 (en) * | 1979-11-27 | 1987-05-07 | Gen Foods Corp | PROCESS FOR FLAVORING FOOD PRODUCTS AND FLAVORED PRODUCT USED FOR THIS PURPOSE |
| JPS5682075A (en) * | 1979-12-04 | 1981-07-04 | Gen Foods Corp | Production of aromatic food |
| DK505082A (en) * | 1981-12-02 | 1983-06-03 | Gen Foods Corp | PROCEDURE FOR PREVENTING WALKING AND FIXING OF PULVERIZED FINAL MATERIAL ON THE WALL OF A CONTAINER CONTAINING SOLUBLE COFFEE |
| JPH0243489A (en) * | 1988-08-02 | 1990-02-14 | Toyo Sash Co Ltd | Shutter device |
| US5455057A (en) * | 1994-09-12 | 1995-10-03 | Nestec S.A. | Preparation of a soluble coffee granulate product |
| DE102004030200A1 (en) * | 2004-06-15 | 2006-01-26 | Krüger Gmbh & Co. Kg | Powdered composition with roasted coffee |
| BR112013001165B1 (en) | 2010-07-16 | 2018-07-10 | Koninklijke Douwe Egberts B.V. | "METHODS AND DEVICES FOR DRINKING FROM POWERS WITH INTENSIFIED DISPERSABILITY." |
| GB2495642A (en) * | 2010-07-16 | 2013-04-17 | Kraft Food R & D Inc | Instant coffee comprising finely ground roasted coffee |
| GB2482032B (en) | 2010-07-16 | 2013-04-10 | Kraft Foods R & D Inc | Coffee products and related processes |
| GB2486487B (en) | 2010-12-16 | 2015-09-02 | Kraft Foods R & D Inc | Instant coffee |
| GB2496177B (en) * | 2011-11-04 | 2016-06-08 | Kraft Foods R&D Inc | Processes for forming soluble coffee products |
| ES2793902T3 (en) * | 2014-06-27 | 2020-11-17 | Nestle Sa | Composition of coffee drink and procedure for its production |
| JP6757566B2 (en) * | 2015-12-11 | 2020-09-23 | 花王株式会社 | Coffee composition for dilution |
| JP2019017293A (en) * | 2017-07-14 | 2019-02-07 | アサヒ飲料株式会社 | Bottled coffee drink, coffee feeling improver, and method for improving coffee feeling |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR481724A (en) * | 1916-05-11 | 1917-01-09 | Giltspur Company Ltd | Process for flavoring the dry extract of coffee |
| FR1244137A (en) * | 1959-12-30 | 1960-10-21 | Kaffee Imp Ges Gebr Kolle | Process and installation for the manufacture of coffee extracts or the like in powder form |
| DE1517017A1 (en) * | 1962-03-28 | 1969-06-19 | Eggebrecht Erich | Process for improving beverages, liquid beverage extracts and beverage powders |
| US3261689A (en) * | 1963-06-07 | 1966-07-19 | Gen Foods Corp | Soluble coffee process |
| AT283881B (en) * | 1967-01-16 | 1970-08-25 | Gen Foods Corp | Process for the production of a practically soluble coffee concentrate ready for infusion |
| DE1692260C3 (en) * | 1967-03-08 | 1978-11-02 | General Foods Corp., White Plains, N.Y. (V.St.A.) | Process for making a rapidly soluble coffee product from roasted coffee |
| US3554760A (en) * | 1967-12-26 | 1971-01-12 | Gen Foods Corp | Method of agglomerating food powder |
| DE1767690A1 (en) * | 1968-06-05 | 1971-09-30 | Metallgesellschaft Ag | Process for instantizing powdery food or luxury goods by agglomeration |
| US3697288A (en) * | 1970-03-27 | 1972-10-10 | Procter & Gamble | Vibration energy milling of ground coffee slurries |
| US3687683A (en) * | 1970-06-15 | 1972-08-29 | Gen Foods Corp | Method for producing enhanced soluble coffee |
-
1978
- 1978-10-04 CA CA312,696A patent/CA1110104A/en not_active Expired
- 1978-10-18 NO NO78783532A patent/NO147897C/en unknown
- 1978-10-18 SE SE7810872A patent/SE447534B/en not_active IP Right Cessation
- 1978-10-20 FI FI783197A patent/FI64042C/en not_active IP Right Cessation
- 1978-10-24 FR FR7830191A patent/FR2406956A1/en active Granted
- 1978-10-25 DE DE19782846515 patent/DE2846515A1/en not_active Withdrawn
- 1978-10-25 AU AU41029/78A patent/AU523189B2/en not_active Expired
- 1978-10-26 ES ES474552A patent/ES474552A1/en not_active Expired
- 1978-10-27 IT IT7851687A patent/IT1106099B/en active
- 1978-10-27 IE IE2150/78A patent/IE47886B1/en not_active IP Right Cessation
- 1978-10-30 DK DK483978A patent/DK148912C/en not_active IP Right Cessation
- 1978-11-01 JP JP13512078A patent/JPS5476866A/en active Granted
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010005604A1 (en) * | 2008-07-09 | 2010-01-14 | Starbucks Corporation, D/B/A Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
| US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
| EP2443937A1 (en) * | 2008-07-09 | 2012-04-25 | Starbucks Corporation d.b.a Starbucks Coffee Company | Beverages with enhanced flavors and aromas |
| RU2495582C2 (en) * | 2008-07-09 | 2013-10-20 | СТАРБАКС КОРПОРЕЙШН, Ди/Би/Эй СТАРБАКС КОФЕ КОМПАНИ | Beverage with intensified aroma and taste and method for its production |
| EP2676549A3 (en) * | 2008-07-09 | 2014-02-26 | Starbucks Corporation d.b.a Starbucks Coffee Company | Soluble coffee product and method of making same |
| AU2009269041B2 (en) * | 2008-07-09 | 2015-02-26 | Starbucks Corporation, D/B/A Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
| AU2017202890B2 (en) * | 2008-07-09 | 2018-11-01 | Starbucks Corporation, d/b/a/ Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
| US10154675B2 (en) | 2008-07-09 | 2018-12-18 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
| US11160291B2 (en) | 2008-07-09 | 2021-11-02 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
| US8765206B2 (en) | 2009-10-01 | 2014-07-01 | Khikmat Vadi Shakhin | Instant freeze-dried coffee and regular roasted coffee composition and method of making same |
| WO2018015360A1 (en) | 2016-07-19 | 2018-01-25 | Nestec S.A. | Coffee bean particles |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5476866A (en) | 1979-06-19 |
| IE47886B1 (en) | 1984-07-11 |
| DE2846515A1 (en) | 1979-05-03 |
| FI64042C (en) | 1983-10-10 |
| FI64042B (en) | 1983-06-30 |
| IT1106099B (en) | 1985-11-11 |
| IT7851687A0 (en) | 1978-10-27 |
| SE7810872L (en) | 1979-05-02 |
| FR2406956B1 (en) | 1984-08-17 |
| DK483978A (en) | 1979-05-02 |
| IE782150L (en) | 1979-05-01 |
| DK148912C (en) | 1986-05-12 |
| DK148912B (en) | 1985-11-18 |
| NO783532L (en) | 1979-05-03 |
| ES474552A1 (en) | 1979-12-01 |
| NO147897C (en) | 1983-07-06 |
| JPS6113775B2 (en) | 1986-04-15 |
| AU523189B2 (en) | 1982-07-15 |
| AU4102978A (en) | 1980-05-01 |
| SE447534B (en) | 1986-11-24 |
| FI783197A (en) | 1979-05-02 |
| FR2406956A1 (en) | 1979-05-25 |
| NO147897B (en) | 1983-03-28 |
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