CA1204327A - Freeze-dried coffee with a roast and ground appearance and a method therefor - Google Patents
Freeze-dried coffee with a roast and ground appearance and a method thereforInfo
- Publication number
- CA1204327A CA1204327A CA000423680A CA423680A CA1204327A CA 1204327 A CA1204327 A CA 1204327A CA 000423680 A CA000423680 A CA 000423680A CA 423680 A CA423680 A CA 423680A CA 1204327 A CA1204327 A CA 1204327A
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- freeze
- frozen
- dried
- extract
- 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 88
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000000284 extract Substances 0.000 claims abstract description 53
- 239000012530 fluid Substances 0.000 claims abstract description 22
- 230000008014 freezing Effects 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000002184 metal Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000003595 mist Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 description 14
- 239000013078 crystal Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000011261 inert gas Substances 0.000 description 2
- 239000012267 brine Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
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)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
ABSTRACT FREEZE-DRIED COFFEE WITH A ROAST AND GROUND APPEARANCE AND A METHOD THEREFOR A method of producing a freeze-dried coffee having the appearance of roast and ground coffee involves instantly freezing a portion of substantially frozen coffee extract by spraying a cryogenic fluid thereon. The coffee extract so frozen is ground and freeze-dried in the conventional manner.
Description
~2043~7 Case 2918 DESCRIPTION
FREEZE-DRIED COFFEE WITH A ROAST AND
GROUND_APPEARAN~E AND A METHOD THEREFOR
The present invention relates to a method of producing a freeze-dried coffee having the appearance of roast and ground coffee. Specifically, this invention involves a process of instantly freezing a portion of substantially frozen coffee e~tract by spraying a cryogenic fluid thereon. The aqueous coffee extract frozen in this manner is ground and freeze-dried according to a method well known in the art.
BACKGROUND ART
Methods of producing the desired color freeze-dried coffee, either light or dark-colored, are known in the art. It is recognized that rapid freezing of a water-bearing substance promotes the distribution of a great number of small ice crystals and slow freezing produces a lesser number of larger ice crystals. With respect to freeze-dried coffee, it is estab'ished that a rapidly frozen coffee extract containing smaller ice crystals yields a light-colored soluble coffee whereas a slowly frozen extract containing larger ice crystals provides a darker coffee.
~Z~
A dark-colored freeze dried coffee has generally been preferred and much effort has been directed towards producing such a coffee, usually by controlling the manner of freezing the coffee extract. For 05 example, U.S. Patent No. 3,253,420 to ~eGeorge discloses a method of freezing coffee extract on a chilled metal belt over an approximately 15 minute period. A method of freezing whereby coffee extract is agitated while being chilled from its ice point to a temperature below its eutectic point over a period of between 15 minutes and 30 minutes is disclosed in U.S. Patent No. 3,399,061 to Lutz.
More rapid methods of freezing coffee extracts which also darken product color are known, such as the disclosure of U.S. Patent No. 3,443,963 to Simon et al. wherein coffee extract is first chilled to about minus 5C and held at that temperature for nearly 20 minutes prior to rapid freez'ing. Another disclosure, U.S. Patent No. 3,966,g79 to Katz et al., describes a layered freezing process wherein the upper portion of a fast frozen extract layer is melted by having a layer of warm coffee extract placed on top and both layers are then frozen prior to the addition of the next layer.
Although the dark-colored freeze-dried coffee is generally considered as more nearly resembling the appearance of roast and ground coffee in comparison to a light-colored freeze-dried coffee, inspection of roast and ground coffee reveals that it is actually composed of particles of many different shades, ranging from light to dark coffee color. A freeze-dried coffee of only one color, even though it is dark, cannot resemble the appearance of roast and ground coffee as nearly as a freeze-dried coffee ~2043Z7 comprised of light- and dark-colored freeze-dried coffee particles.
It is an object of the present invention to provide a method of producing a freeze-dried coffee 05 having the appearance of roast and ground coffee which freeze-dried coffee is comprised of light- and dark-colored freeze-dried coffee particles.
DISCLOSURE OF THE INVENTION
A method of producing a freeze-dried coffee having the appearance of roast and ground coffee has now been discovered. The method involves instantly freezing a portion of substantially frozen coffee extract by spraying a cryogenic fluid thereon. The coffee extract so frozen is ground and subse~uently freeze-dried.
The initial step in the method of the present invention is freezing a portion of an aqueous coffee extract layer while leaving the remaining portion substantially but not completely frozen solid. The term "substantially frozen" is intended to mean that state of the coffee extract wherein there is virtually no free water present but said extract is not yet frozen solid to the point of being brittle. Said freezing may conveniently be carried out by placing the coffee extract layer in a pan and chilling the underside of the pan. In this way, the lower portion of the extract layer is frozen solid before the upper portion of the extract layer is completely frozen solid. Most preferably, the freezing is carried out on a continuous, moving metal belt as described in U.S. Patent No. 3,253,~20 to De&eorge.
The continuous metal belt is chilled underneath by a sexies of brine pans maintained at progressively lower temperatures along the length of said belt.
Here again, the lower portion of the coffee extract ~20~32'7 layer may be frozen while the upper portion of the layer is substantially but not completely :Erozen solid. The cryogenic fluid is conveniently sprayed or poured on the surface of the coffee extract at 05 that point along the length of the belt where the preferred extent of freezing is attained.
What is meant by "cryogenic fluid" is a fluid which results from the condensation of the typically inert gases, which gases liquify at extremely low temperatures. For instance, liquid nitrogen which condenses at minus 196C, is particularly well suited for use in the present invention. Cryogenic fluids are useful because of the extremely low temperature at which they evaporate, which in effect instantly freezes the subs-tantially frozen coffee extract when sprayed thereon. Said fluids rapidly evaporate from the surface of the instantly frozen coffee extract, leaving no residual trace in either the frozen or finished coffee product. Even if residual traces of the cryogenic fluid were to remain in the frozen coffee extract (though, as noted, no such traces do in fact remain), the preferred use of liquified inert gases prevents any possible contamination of the freeze-dried coffee product.
The cryogenic fluid is applied to the sub-stantially frozen portion of the coffee extract surface in the form of a spray. Such a spray is effective in instantly freezing only the upper portion of the extract layer, which upper portion is substantially yet not completely frozen solid prior to application of the fluid. The net effect of spraying the cryogenic fluid on the surface is to create a light-colored instantly frozen coffee extract layer on top of the darker colored conventionally ~2043Z7 frozen coffee extract layer. A spray of cryogenic fluid is convenient for controlling the ~uantity of said fluid applied, as well as providing for the even distribution of the fluid to the surface of the 05 coffee extract layer. Proper control of the amount of cryogenic fluid applied is important in conserving the valuable cryogenic fluid.
After the cryogenic fluid has been applied to the coffee extract, the completely frozen coffee extract layers are removed or discharged from the apparatus-in which it is frozen and subse~uently ground. The purpose of grinding the frozen extract is to both facilitate the freeze drying operation and provide a homogenous mixture of instantly frozen and more slowly frozen coffee extract particles. An ob~ect of the invention is to provide a method of producing a freeze-dried coffee comprised of light and dark-colored freeze-dried coffee pa:rticles.
Grinding of the frozen extract provides for the random disperson of the light-colored and dark-colored particles by the mixing action that takes place during the size reduction of said frozen coffee extract. The actual method of grinding is not particularly important; a hammer mill such as is known in the art is particularly convenient for grinding the frozen extract.
The ground, frozen coffee extract is then freeze-dried according to methods well-known in the art. Freeze drying is basically the removal of water from a frozen article by subliming the water directly from the frozen into the vapor state. Such drying is typically carried out in a vessel maintained at a sufficien-tly low pressure as to permit sublimation.
~20~327 The method is disclosed, for example, in U.S. Patent No. 3,365,806 to Pfluger et al. After drying, the product is removed from the freeze drying vessel and the freeze-dried coffee having the appearance of 05 roast and ground coffee is obtained.
As an alternative, the frozen coffee extract layer may be freeze-dried in whole form and sub-sequently dried. Such an embodiment is not preferred because of the relative inefficiency of freeze drying a whole frozen slab. The grinding operation is not particularly efficient after freeze drying, with the resulting generation of a considerable amount of coffee fines. It is, however, possible to operate the process according to this embodiment if sufficient control of the coffee fines is provided.
Freeze-dried coffee particles of at least three different colorations are seen to result from the method of the present invent;on. As hereinabove described, the frozen coffee extract is comprised of two layers, a light and a dark-colored layer, after the application of the cryogenic fluid. So, on grinding, particles are formed at least frcm the dark-colored layer and the light-colored layer, giving two distinct particle colorations. A third coloration is provided from that portion of the frozen extract comprising the boundary of the light and dark colored layers. Particles produced therefrom will be dark-colored on certain faces and light-colored on others. The particles of three colorations are mixed homogeneously during grinding so that upon drying, a freeze-dried coffee having the appearance roast and ground coffee is produced.
~;20~3;~7 BEST MODE FOR CARRYING OUT THE INVENTION
, . _ . .... . _ . .
The following example is meant to demonstrate certain aspects of the present invention. The exarnple is not intended to limit this invention 5 beyond what is claimed below.
EXAMPLE
1. A l9mm deep layer of aqueous coffee extract (25% by weight soluble solids) was placed in a stainless steel tray maintained at minus 30C. The extract was maintained at minus 30C until the bottom of-the layer was frozen solid but the upper portion was still tacky.
FREEZE-DRIED COFFEE WITH A ROAST AND
GROUND_APPEARAN~E AND A METHOD THEREFOR
The present invention relates to a method of producing a freeze-dried coffee having the appearance of roast and ground coffee. Specifically, this invention involves a process of instantly freezing a portion of substantially frozen coffee e~tract by spraying a cryogenic fluid thereon. The aqueous coffee extract frozen in this manner is ground and freeze-dried according to a method well known in the art.
BACKGROUND ART
Methods of producing the desired color freeze-dried coffee, either light or dark-colored, are known in the art. It is recognized that rapid freezing of a water-bearing substance promotes the distribution of a great number of small ice crystals and slow freezing produces a lesser number of larger ice crystals. With respect to freeze-dried coffee, it is estab'ished that a rapidly frozen coffee extract containing smaller ice crystals yields a light-colored soluble coffee whereas a slowly frozen extract containing larger ice crystals provides a darker coffee.
~Z~
A dark-colored freeze dried coffee has generally been preferred and much effort has been directed towards producing such a coffee, usually by controlling the manner of freezing the coffee extract. For 05 example, U.S. Patent No. 3,253,420 to ~eGeorge discloses a method of freezing coffee extract on a chilled metal belt over an approximately 15 minute period. A method of freezing whereby coffee extract is agitated while being chilled from its ice point to a temperature below its eutectic point over a period of between 15 minutes and 30 minutes is disclosed in U.S. Patent No. 3,399,061 to Lutz.
More rapid methods of freezing coffee extracts which also darken product color are known, such as the disclosure of U.S. Patent No. 3,443,963 to Simon et al. wherein coffee extract is first chilled to about minus 5C and held at that temperature for nearly 20 minutes prior to rapid freez'ing. Another disclosure, U.S. Patent No. 3,966,g79 to Katz et al., describes a layered freezing process wherein the upper portion of a fast frozen extract layer is melted by having a layer of warm coffee extract placed on top and both layers are then frozen prior to the addition of the next layer.
Although the dark-colored freeze-dried coffee is generally considered as more nearly resembling the appearance of roast and ground coffee in comparison to a light-colored freeze-dried coffee, inspection of roast and ground coffee reveals that it is actually composed of particles of many different shades, ranging from light to dark coffee color. A freeze-dried coffee of only one color, even though it is dark, cannot resemble the appearance of roast and ground coffee as nearly as a freeze-dried coffee ~2043Z7 comprised of light- and dark-colored freeze-dried coffee particles.
It is an object of the present invention to provide a method of producing a freeze-dried coffee 05 having the appearance of roast and ground coffee which freeze-dried coffee is comprised of light- and dark-colored freeze-dried coffee particles.
DISCLOSURE OF THE INVENTION
A method of producing a freeze-dried coffee having the appearance of roast and ground coffee has now been discovered. The method involves instantly freezing a portion of substantially frozen coffee extract by spraying a cryogenic fluid thereon. The coffee extract so frozen is ground and subse~uently freeze-dried.
The initial step in the method of the present invention is freezing a portion of an aqueous coffee extract layer while leaving the remaining portion substantially but not completely frozen solid. The term "substantially frozen" is intended to mean that state of the coffee extract wherein there is virtually no free water present but said extract is not yet frozen solid to the point of being brittle. Said freezing may conveniently be carried out by placing the coffee extract layer in a pan and chilling the underside of the pan. In this way, the lower portion of the extract layer is frozen solid before the upper portion of the extract layer is completely frozen solid. Most preferably, the freezing is carried out on a continuous, moving metal belt as described in U.S. Patent No. 3,253,~20 to De&eorge.
The continuous metal belt is chilled underneath by a sexies of brine pans maintained at progressively lower temperatures along the length of said belt.
Here again, the lower portion of the coffee extract ~20~32'7 layer may be frozen while the upper portion of the layer is substantially but not completely :Erozen solid. The cryogenic fluid is conveniently sprayed or poured on the surface of the coffee extract at 05 that point along the length of the belt where the preferred extent of freezing is attained.
What is meant by "cryogenic fluid" is a fluid which results from the condensation of the typically inert gases, which gases liquify at extremely low temperatures. For instance, liquid nitrogen which condenses at minus 196C, is particularly well suited for use in the present invention. Cryogenic fluids are useful because of the extremely low temperature at which they evaporate, which in effect instantly freezes the subs-tantially frozen coffee extract when sprayed thereon. Said fluids rapidly evaporate from the surface of the instantly frozen coffee extract, leaving no residual trace in either the frozen or finished coffee product. Even if residual traces of the cryogenic fluid were to remain in the frozen coffee extract (though, as noted, no such traces do in fact remain), the preferred use of liquified inert gases prevents any possible contamination of the freeze-dried coffee product.
The cryogenic fluid is applied to the sub-stantially frozen portion of the coffee extract surface in the form of a spray. Such a spray is effective in instantly freezing only the upper portion of the extract layer, which upper portion is substantially yet not completely frozen solid prior to application of the fluid. The net effect of spraying the cryogenic fluid on the surface is to create a light-colored instantly frozen coffee extract layer on top of the darker colored conventionally ~2043Z7 frozen coffee extract layer. A spray of cryogenic fluid is convenient for controlling the ~uantity of said fluid applied, as well as providing for the even distribution of the fluid to the surface of the 05 coffee extract layer. Proper control of the amount of cryogenic fluid applied is important in conserving the valuable cryogenic fluid.
After the cryogenic fluid has been applied to the coffee extract, the completely frozen coffee extract layers are removed or discharged from the apparatus-in which it is frozen and subse~uently ground. The purpose of grinding the frozen extract is to both facilitate the freeze drying operation and provide a homogenous mixture of instantly frozen and more slowly frozen coffee extract particles. An ob~ect of the invention is to provide a method of producing a freeze-dried coffee comprised of light and dark-colored freeze-dried coffee pa:rticles.
Grinding of the frozen extract provides for the random disperson of the light-colored and dark-colored particles by the mixing action that takes place during the size reduction of said frozen coffee extract. The actual method of grinding is not particularly important; a hammer mill such as is known in the art is particularly convenient for grinding the frozen extract.
The ground, frozen coffee extract is then freeze-dried according to methods well-known in the art. Freeze drying is basically the removal of water from a frozen article by subliming the water directly from the frozen into the vapor state. Such drying is typically carried out in a vessel maintained at a sufficien-tly low pressure as to permit sublimation.
~20~327 The method is disclosed, for example, in U.S. Patent No. 3,365,806 to Pfluger et al. After drying, the product is removed from the freeze drying vessel and the freeze-dried coffee having the appearance of 05 roast and ground coffee is obtained.
As an alternative, the frozen coffee extract layer may be freeze-dried in whole form and sub-sequently dried. Such an embodiment is not preferred because of the relative inefficiency of freeze drying a whole frozen slab. The grinding operation is not particularly efficient after freeze drying, with the resulting generation of a considerable amount of coffee fines. It is, however, possible to operate the process according to this embodiment if sufficient control of the coffee fines is provided.
Freeze-dried coffee particles of at least three different colorations are seen to result from the method of the present invent;on. As hereinabove described, the frozen coffee extract is comprised of two layers, a light and a dark-colored layer, after the application of the cryogenic fluid. So, on grinding, particles are formed at least frcm the dark-colored layer and the light-colored layer, giving two distinct particle colorations. A third coloration is provided from that portion of the frozen extract comprising the boundary of the light and dark colored layers. Particles produced therefrom will be dark-colored on certain faces and light-colored on others. The particles of three colorations are mixed homogeneously during grinding so that upon drying, a freeze-dried coffee having the appearance roast and ground coffee is produced.
~;20~3;~7 BEST MODE FOR CARRYING OUT THE INVENTION
, . _ . .... . _ . .
The following example is meant to demonstrate certain aspects of the present invention. The exarnple is not intended to limit this invention 5 beyond what is claimed below.
EXAMPLE
1. A l9mm deep layer of aqueous coffee extract (25% by weight soluble solids) was placed in a stainless steel tray maintained at minus 30C. The extract was maintained at minus 30C until the bottom of-the layer was frozen solid but the upper portion was still tacky.
2. Liquified nitrogen was poured on top of the extract layer so as to cover the whole surface of said layer, instantly freezing the tacky upper portion. The liquified nitrogen was subsequently allowed to evaporate.
3. The frozen coffee extract was reduced in size by forcing the slab through an 8 mesh (U.S.
Standard Sieve Screen). The frozen particles were shaken so as to distribute the different colored particles uniformly throughout.
Standard Sieve Screen). The frozen particles were shaken so as to distribute the different colored particles uniformly throughout.
4. The frozen coffee particles were then freeze-dried in a laboratory freeze dryer maintained at a pressure of about 250 microns and a platen temperature of 42C for a period of 16 hours.
The resulting freeze-dried coffee had different colored particles and was characterized as having the appearance of roast and ground coffee.
The resulting freeze-dried coffee had different colored particles and was characterized as having the appearance of roast and ground coffee.
Claims (4)
1. A method of producing a freeze-dried coffee having the appearance of roast and ground coffee which comprises:
(a) slowly freezing the lower portion of a layer of aqueous coffee extract while leaving the upper portion substantially but not completely frozen solid;
(b) instantly freezing the upper portion of the coffee extract layer by spraying a cryogenic fluid onto the surface thereof;
(c) grinding the frozen coffee extract of step (b);
(d) freeze drying the ground, frozen coffee extract of step (c).
(a) slowly freezing the lower portion of a layer of aqueous coffee extract while leaving the upper portion substantially but not completely frozen solid;
(b) instantly freezing the upper portion of the coffee extract layer by spraying a cryogenic fluid onto the surface thereof;
(c) grinding the frozen coffee extract of step (b);
(d) freeze drying the ground, frozen coffee extract of step (c).
2. The method of Claim 1 wherein the cryogenic fluid is liquified nitrogen.
3. The method of Claim 1 wherein the aqueous coffee extract is frozen on a continuous, chilled moving metal belt.
4. A method of producing a freeze-dried coffee having the appearance of roast and ground coffee which comprises:
(a) slowly freezing the lower portion of a layer of aqueous coffee extract while leaving the upper portion substantially but not completely frozen solid;
(b) instantly freezing the upper portion of the coffee extract layer by spraying a cryogenic fluid as a mist onto the surface thereof;
(c) freeze drying the frozen coffee extract of step (b);
(d) grinding the freeze-dried coffee of step (c).
(a) slowly freezing the lower portion of a layer of aqueous coffee extract while leaving the upper portion substantially but not completely frozen solid;
(b) instantly freezing the upper portion of the coffee extract layer by spraying a cryogenic fluid as a mist onto the surface thereof;
(c) freeze drying the frozen coffee extract of step (b);
(d) grinding the freeze-dried coffee of step (c).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US36371882A | 1982-03-30 | 1982-03-30 | |
| US363,718 | 1982-03-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1204327A true CA1204327A (en) | 1986-05-13 |
Family
ID=23431414
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000423680A Expired CA1204327A (en) | 1982-03-30 | 1983-03-15 | Freeze-dried coffee with a roast and ground appearance and a method therefor |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS58187138A (en) |
| AT (1) | AT380628B (en) |
| CA (1) | CA1204327A (en) |
| CH (1) | CH658571A5 (en) |
| DK (1) | DK163330C (en) |
| ES (1) | ES8406851A1 (en) |
| FR (1) | FR2524267B1 (en) |
| GB (1) | GB2119625B (en) |
| IE (1) | IE53999B1 (en) |
| IT (1) | IT1167090B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK168418B1 (en) * | 1992-02-26 | 1994-03-28 | Taarup As Maskinfab | Mowers with mechanical simultaneous adjustment of river rotor angle and height |
| US8549768B2 (en) * | 2011-03-11 | 2013-10-08 | Linde Aktiengesellschaft | Methods for freeze drying |
| GB2496177B (en) * | 2011-11-04 | 2016-06-08 | Kraft Foods R&D Inc | Processes for forming soluble coffee products |
| CN113271786B (en) * | 2019-02-05 | 2024-04-05 | 雀巢产品有限公司 | Soluble coffee powder |
| FR3098090B1 (en) | 2019-07-05 | 2021-06-04 | Genialis | SUPERIOR LYOPHILISE COFFEE AND ITS PREPARATION PROCESS |
| AU2021234858A1 (en) * | 2020-03-10 | 2022-08-18 | Société des Produits Nestlé S.A. | Soluble coffee powder |
| CN113712224B (en) * | 2021-08-24 | 2023-12-22 | 昆明弘承食品科技有限公司 | Coffee bean baking system capable of controlling caffeine content and baking method thereof |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1137461A (en) * | 1966-01-14 | 1968-12-18 | Atlas As | Method for freeze-drying liquids and plant for carrying the method into effect |
| FR1482105A (en) * | 1966-04-01 | 1967-05-26 | Nestle Sa | Process for the preparation of powdered extracts of plant materials |
| US3493388A (en) * | 1966-11-30 | 1970-02-03 | Procter & Gamble | Process for preparing instant coffee |
| DE1927801B2 (en) * | 1969-05-31 | 1976-02-05 | Dr. Otto Suwelack Nachf., 4425 Billerbeck | PROCESS FOR THE PRODUCTION OF GRANULES BY FREEZE-DRYING |
| GB1286288A (en) * | 1969-10-23 | 1972-08-23 | Hag Ag | Process for the preparation of freeze-dried products from liquids |
| US3809766A (en) * | 1972-05-12 | 1974-05-07 | Gen Foods Corp | Method for producing an enhanced freeze dried coffee |
| CA1182326A (en) * | 1980-04-09 | 1985-02-12 | Fouad Z. Saleeb | Edible carriers for volatile components |
| CA1151940A (en) * | 1980-04-10 | 1983-08-16 | William J. Einstman | Soluble coffee product |
| US4313265A (en) * | 1980-04-10 | 1982-02-02 | General Foods Corporation | Process for preparing microporous structured soluble coffee product |
| DE3132563A1 (en) * | 1980-08-30 | 1982-10-07 | Werner Georg 7981 Vogt Munk | Process for producing freeze-dried products, in particular foods |
-
1983
- 1983-03-15 CA CA000423680A patent/CA1204327A/en not_active Expired
- 1983-03-15 IE IE561/83A patent/IE53999B1/en not_active IP Right Cessation
- 1983-03-17 DK DK122783A patent/DK163330C/en not_active IP Right Cessation
- 1983-03-18 GB GB08307526A patent/GB2119625B/en not_active Expired
- 1983-03-25 IT IT47991/83A patent/IT1167090B/en active
- 1983-03-29 ES ES521084A patent/ES8406851A1/en not_active Expired
- 1983-03-29 JP JP58053435A patent/JPS58187138A/en active Granted
- 1983-03-29 FR FR8305146A patent/FR2524267B1/en not_active Expired
- 1983-03-29 CH CH1747/83A patent/CH658571A5/en not_active IP Right Cessation
- 1983-03-29 AT AT0111383A patent/AT380628B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK122783A (en) | 1983-10-01 |
| ATA111383A (en) | 1985-11-15 |
| IT1167090B (en) | 1987-05-06 |
| GB8307526D0 (en) | 1983-04-27 |
| DK163330B (en) | 1992-02-24 |
| DK122783D0 (en) | 1983-03-17 |
| FR2524267A1 (en) | 1983-10-07 |
| GB2119625A (en) | 1983-11-23 |
| GB2119625B (en) | 1985-10-30 |
| FR2524267B1 (en) | 1988-07-22 |
| IT8347991A0 (en) | 1983-03-25 |
| JPS58187138A (en) | 1983-11-01 |
| AT380628B (en) | 1986-06-25 |
| IE53999B1 (en) | 1989-05-10 |
| ES521084A0 (en) | 1984-09-01 |
| JPH0379974B2 (en) | 1991-12-20 |
| ES8406851A1 (en) | 1984-09-01 |
| IE830561L (en) | 1983-09-30 |
| DK163330C (en) | 1992-07-20 |
| CH658571A5 (en) | 1986-11-28 |
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Effective date: 20030513 |