CN103549092A - 具有增强的香味和香气的饮料及其制备方法 - Google Patents
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Abstract
描述了包含咖啡萃出物成分和未萃出的磨碎的咖啡成分的可溶咖啡产品。还公开了制备这些产品的方法。
Description
本分案申请是基于申请号为200980126249.4，申请日为2009年02月19日，发明名称为“具有增强的香味和香气的饮料及其制备方法”的中国专利申请的分案申请。
背景
领域
本发明的实施方案一般涉及具有增强的质量如香味和香气的饮料及其制备方法。
相关领域的描述
许多饮料具有不同的味道和香气,难以以更便利的形式复制。这种饮料的一个实例是咖啡。就普通咖啡而言，预先在咖啡壶中煮沸水，使磨碎的烤制咖啡豆直接接触沸水(标准量是10g磨碎的烤制咖啡豆/100ml沸水)，并且在沸水中煮以进行萃取或类似地通过使用渗漉器萃取等。得到的萃出物包含咖啡因、单宁酸、糖类、脂肪、蛋白质和各种芳香成分，且它具有咖啡固有的香味和包括苦味、涩味和酸味的奇特复杂的滋味。
当研磨烤制咖啡豆、然后将其在空气中静置时，它们易于被氧化，使香气和香味降解，而当将温水用于萃取时，萃取烤制咖啡豆的接触时间通常被延长。此外，如果沸腾时间过长或使萃出物长期静置，则香料和矫味剂被降解。因此，甚至就普通咖啡而言，咖啡的制备方法也是困难的，并且极其难以得到富含香味和香气的咖啡。
迄今为止已经以工业化规模生产了咖啡萃出物浓缩物和咖啡萃出物粉末，且制备和销售了可通过溶于热水或冷水而即刻饮用的速溶咖啡饮料。通常，根据一种方法制备这些速溶咖啡饮料，该方法包括在萃取罐内加入研磨的烤制咖啡豆，用热水或沸水萃取咖啡豆，对萃出物进行干燥处理，例如喷雾干燥、真空干燥或冷冻干燥。根据这类常规方法制备的速溶咖啡饮料包含通常不能饮用的成分，不过，这些成分的量在某种程度上根据萃取条件如萃取温度和时间、浓度条件和干燥条件的不同而不同。
与咖啡相关的许多香料和矫味剂极为独特和复杂。就常规的可溶咖啡而言，独特的咖啡矫味剂和香料通常在加工和制备过程中降解或丧失。已知咖啡香料极为不稳定。当咖啡香料降解时，它生成令人不愉快的和非咖啡样的特征，这些特征是不期望的。这种降解基本上降低了产品的感觉质量。由于这一原因，必须特别关注矫味成分如咖啡香料的制备和贮存，使得期望的香味成分得到增强或不期望的成分被减少或消除。
此外，由于萃出物在制备过程中暴露于高温相当长的一段时间，所以矫味剂和香料因芳香成分的蒸煮、蒸发和氧化分解而降解，且咖啡固有的奇特芳香丧失。常规的产品通常具有过度的烧焦似的味道。简言之，得到的饮料在香味和香气方面远非普通咖啡。本发明实施方案的可溶咖啡克服了现有技术中的这些问题并且提供了额外的优点。
概述
一些实施方案涉及可溶咖啡产品，包含：干咖啡萃出物成分；和磨碎的咖啡成分，其中磨碎的咖啡成分未被萃取，且其中在干燥干咖啡萃出物后将磨碎的咖啡成分加入到干咖啡萃出物成分中。
在一些实施方案中，其中在干燥干咖啡萃出物之前和之后将磨碎的咖啡成分加入到干咖啡萃出物成分中。
在一些实施方案中，干咖啡萃出物成分占可溶咖啡产品的约70%－约90%，且其中磨碎的咖啡成分占可溶咖啡产品的约10%－约30%。
在一些实施方案中，干咖啡萃出物成分占可溶咖啡产品的约70%－约99.9%，且其中磨碎的咖啡成分占可溶咖啡产品的约0.1%－约30%。
在一些实施方案中，磨碎的咖啡成分具有约350微米或更小的中值粒度。在一些实施方案中，磨碎的咖啡成分具有约350微米或更小的中值粒度。
一些实施方案还包含添加剂，选自咖啡油、非咖啡油、非咖啡香料和咖啡香料
一些实施方案还包含选自咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇，蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物的至少一种。
一些实施方案涉及可溶咖啡产品的制备方法，包括：磨碎咖啡豆，形成第一种磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，萃取第二种研磨或磨碎的咖啡产品，形成萃出的咖啡产品，合并第一种磨碎的咖啡产品与萃出的咖啡产品，形成第一种咖啡掺合物，干燥第一种咖啡掺合物，形成第一种干咖啡掺合物，合并第一种磨碎的咖啡产品与第一种干咖啡掺合物，形成可溶咖啡产品。
在一些实施方案中，在磨碎前预冷冻咖啡。
在一些实施方案中，在磨碎前不预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
在一些实施方案中，预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
一些实施方案还包括将选自如下的至少一种加入到第一种加入到第一种咖啡掺合物中的步骤：咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物。
在一些实施方案中，在约20℃－约50℃的温度下进行研磨或磨碎。
一些实施方案还包含将研磨和磨碎机械装置冷却至约-5℃或更低温度的步骤。
一些实施方案涉及可溶咖啡产品的制备方法，包括：研磨或磨碎咖啡豆，形成第一种磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，磨碎咖啡豆，形成第三种磨碎的咖啡产品，萃取第一种研磨或磨碎的咖啡产品，将第一种研磨或磨碎的咖啡产品分离成咖啡矫味成分和咖啡香料成分，萃取第二种研磨或磨碎的咖啡产品，形成第一种萃出的咖啡产品，合并咖啡香料成分与第一种萃出咖啡产品，形成第一种咖啡掺合物，合并第一种咖啡掺合物与第三种磨碎的咖啡产品，形成第二种咖啡掺合物，干燥第二种咖啡掺合物，形成第一种干咖啡掺合物，且合并第三种磨碎的咖啡与第一种干咖啡掺合物，形成可溶咖啡。
在一些实施方案中，在磨碎前预冷冻咖啡。
在一些实施方案中，在磨碎前不预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
一些实施方案还包括将选自如下的至少一种加入到第一种咖啡掺合物中的步骤：咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物。
在一些实施方案中，在约20℃－约50℃的温度下进行磨碎和研磨。
在一些实施方案中，在低于约1℃的温度下进行磨碎和研磨。
在一些实施方案中，在每一步骤中的设备和咖啡温度均在约-5℃或更低。
一些实施方案涉及通过一种方法制备的可溶咖啡产品，该方法包括：磨碎咖啡豆，形成第一种磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，萃取第二种研磨或磨碎的咖啡产品，形成萃出的咖啡产品，合并第一种磨碎的咖啡产品与萃出的咖啡产品，形成第一种咖啡掺合物，干燥第一种咖啡掺合物，形成第一种干咖啡掺合物，合并第一种磨碎的咖啡产品与第一种干咖啡掺合物，形成可溶咖啡产品。
在一些实施方案中，干咖啡萃出物成分占可溶咖啡产品的约70%－约90%，且其中磨碎的咖啡成分占可溶咖啡产品的约10%－约30%。
在一些实施方案中，干咖啡萃出物成分占可溶咖啡产品的约70%－约99.9%，且其中磨碎的咖啡成分占可溶咖啡产品的约0.1%－约30%。
在一些实施方案中，磨碎的咖啡成分具有约350微米或更小的中值粒度。在一些实施方案中，磨碎的咖啡成分具有约350微米或更小的中值粒度。
一些实施方案还包含选自咖啡油、非咖啡油、非咖啡香料和咖啡香料的至少一种。
一些实施方案还包含选自咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物的至少一种添加剂。
一些实施方案涉及可溶咖啡产品的制备方法，包括：研磨或磨碎咖啡豆，形成第一种研磨或磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，磨碎咖啡豆，形成第三种磨碎的咖啡产品，萃取第一种研磨或磨碎的咖啡产品并将第一种研磨或磨碎的咖啡产品分离成至少第一种萃出的成分和萃出的第二种成分，萃取第二种研磨或磨碎的咖啡产品，形成第一种萃出的咖啡产品，合并咖啡香料成分与萃出的咖啡产品，形成第一种咖啡掺合物，合并第一种咖啡掺合物与第三种磨碎的咖啡产品，形成第二种咖啡掺合物，干燥第二种咖啡掺合物，形成第一种干咖啡掺合物，合并第三种磨碎的咖啡与第一种干咖啡掺合物，形成可溶咖啡。
在一些实施方案中，第一种萃出的成分是矫味剂成分且第二种萃出的成分是香料成分。
在一些实施方案中，在磨碎前预冷冻咖啡。
在一些实施方案中，在磨碎前不预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
一些实施方案还包括将选自如下的至少一种加入到第一种咖啡掺合物中的步骤：咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物。
在一些实施方案中，在约20℃－约50℃的温度下进行磨碎和研磨。
在一些实施方案中，在低于约1℃的温度下进行磨碎和研磨。
在一些实施方案中，在每一步骤中的设备和咖啡温度均在约-5℃或更低。
一些实施方案还包括将第一种萃出的成分或第二种萃出的成分加入到第一种干咖啡掺合物中的步骤。
附图简述
图1是示例具有增强的香味和香气的咖啡饮料的制备方法的一个实施方案概述的工艺流程图解。
图2是示例具有增强的香味和香气的咖啡饮料的制备方法的一个实施方案概述的工艺流程图解。
图3是示例在冷藏环境中磨碎原料的方法的一个实施方案概述的工艺流程图解。
详细描述
提供下列讨论能够使本领域技术人员利用和使用一个或多个本发明的实施方案。本文所述的一般原理可以在不脱离本发明公开内容的精神和范围的情况下应用于非如下描述的实施方案和应用。因此，本发明的实施方案不限于所示的具体实施方案，而是符合与本文所公开的或提示的原理和特征一致的最宽范围。
受到加工如制备速溶形式产品所必需的加工的咖啡和其他产品经历矫味剂和香料的变化。这些变化来自于产品内化合物的最初键合结构的改变。就咖啡而言，任意种类的加工均可以改变在未加工咖啡豆中发现的化合物的键合结构。一些实施方案涉及将与未加工的食品相关的香味和香气添加或恢复至该产品的加工或速溶形式中。在一些实施方案中，该产品是咖啡。一些实施方案涉及包含磨碎例如烤制咖啡豆、新鲜茶叶、可可豆或其他食品成分作为添加或恢复例如可溶咖啡、茶、巧克力等的新鲜度、香味和香气的方式的方法。一些实施方案还能够将不同的和独特的香味和香气引入食品。一些实施方案能够将补充剂引入食品。
本发明的一些实施方案涉及可溶咖啡和具有改善的味道和香气的可溶咖啡的制备方法。就图1而言，根据示例性实施方案，制备和处理两个流程的烘烤整咖啡豆。在第一个流程中，磨碎烘烤整咖啡豆，形成磨碎的咖啡。在一些实施方案中，磨碎的咖啡具有低于约350微米直径的粒度。在一些实施方案中，磨碎的咖啡成分具有约350微米或更小的中值粒度。在第二个流程中，研磨或磨碎烘烤整咖啡豆，并且萃取，产生湿咖啡萃出物。将来自第一个流程的部分磨碎的咖啡加入到第二个流程的湿咖啡萃出物中，形成掺合物A。
在图1中所述的实施方案中，在这种湿法阶段合并来自第一个流程的烘烤整咖啡豆与第二个流程的萃出的研磨或磨碎的烘烤整咖啡豆将复杂性包括更真实的咖啡香味和香气添加到可溶咖啡中。然后在干燥过程(例如冷冻干燥、热空气干燥或任何其他干燥方法)掺合物A。然后将干燥的掺合物A与至少一种其他成分合并，形成掺合物B，在该实施方案中，掺合物B是咖啡可溶产品块。这种成分可以包括，例如来自第一个流程的磨碎咖啡、咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料、馏出物、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物和草药提取物等。在一些实施方案中，干燥的掺合物A与来自第一个流程的磨碎咖啡合并，形成掺合物B。
在一些实施方案中，将磨碎的咖啡干添加到干咖啡萃出物中给最终的块状产品增加香气、香味复杂性和强度。可以通过一种或多种许多不同方法添加磨碎的咖啡，例如离心设备、快速混合器、带形混合器、PK掺合机、声方法等。在一些实施方案中，可以在该加工过程中加入其他化合物，包括非咖啡油、非咖啡香料、咖啡香料等。在一些实施方案中，可以用碳水化合物、大豆产品、乳品成分或其他物质包封磨碎的咖啡。这种包封的一个优点在于防止因环境因素降解。
咖啡香料是产生咖啡特征香味的挥发性咖啡成分。在一些实施方案中，可以以高度芳香的咖啡浓缩物的形式将咖啡香气提供给最终的饮料产品。通过将咖啡香料添加到咖啡浓缩物中制备芳香咖啡浓缩物。咖啡浓缩物的制备方法是本领域技术人员众所周知的。
在一些实施方案中，咖啡香料是天然咖啡香料成分的形式，其在制备可溶咖啡粉末过程中采集。在一些实施方案中，天然咖啡香料包括高度挥发性芳香成分。高度挥发性芳香成分是在低于约0℃的温度下冷凝的成分。为了回收高度挥发性芳香成分，可以在加工过程中使用惰性载体例如氮气从咖啡中带走挥发性芳香成分。然后将载有香料的气体冷却至低于约-40℃，有时低至约-195℃，以使芳香成分冷凝。然后收集冷凝的芳香成分。俘获咖啡香料的适合方法是本领域技术人员公知的。
就图2而言，根据示例性实施方案，处理三个流程的烘烤整咖啡豆，形成具有增强香味和香气成分的咖啡产品。在第一个流程中，磨碎或研磨烘烤整咖啡豆，形成磨碎或研磨的咖啡。在一些实施方案中，磨碎或研磨的咖啡具有低于约350微米直径的粒度。在一些实施方案中，磨碎的咖啡成分具有约350微米或更小直径的中值粒度。然后萃取磨碎或研磨的咖啡，以便从矫味剂化合物中分离分离芳香化合物。在第二个流程中，研磨或磨碎烘烤整咖啡豆，并且萃取，产生湿咖啡萃出物。将来自第一个流程的部分磨碎的咖啡加入到第二个流程的湿咖啡萃出物中，形成掺合物A。在第三个流程中，磨碎烘烤整咖啡豆并且将部分的的磨碎的咖啡加入到湿掺合物A中，形成掺合物B。
然后在干燥过程中干掺合物B(例如冷冻干燥或任何其他干燥方法)。然后将干燥的掺合物B与如下的至少一种合并：来自第三个流程的磨碎的咖啡、咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物和草药提取物，形成掺合物C，在该实施方案中，它是可溶咖啡产品块。在一些实施方案中，将干燥的掺合物B与来自第三个流程的磨碎的咖啡合并，形成掺合物C。在一些实施方案中，将第一个流程的萃出的磨碎或研磨的咖啡的矫味剂成分与掺合物A合并。在一些实施方案中，将第一个流程的萃出的磨碎或研磨的咖啡的矫味剂成分与掺合物B合并。在一些实施方案中，将第一个流程的萃出的磨碎或研磨的咖啡的矫味剂成分与掺合物C合并。
在一些实施方案中，在这种湿法阶段合并来自第一个流程的磨碎或研磨的烘烤整咖啡豆的咖啡芳香分离成分与第二个流程的萃出的研磨或磨碎的烘烤整咖啡豆咖啡添加了独特的芳香特性包括更真实的咖啡香气添加到可溶咖啡中。
图3描述了制备一些实施方案的一些产品的示例性方法。在该实例中，将烘烤整咖啡豆冷冻在低于约-5℃的温度下，然后通过也冷却的传送带进料。然后在液氮的存在下磨碎产品，通过除谷皮粗筛输送，以确保仅小颗粒磨碎产品通过。在一些实施方案中，将液氮直接添加到产品中。在一些实施方案中，液氮用于冷却研磨或磨碎机械装置。在一些实施方案中，将液氮直接加入到产品中，并且还用于冷却研磨或磨碎机械装置。在一个示例性实施方案中，然后将研磨产品放入包装、真空密封、用氮气冲洗，然后贮存在深度冷冻贮存中。然而，在一些实施方案中，将研磨产品导入如本文所述的其他加工步骤。在一些实施方案中，包装和贮存的产品随后也可以用于其他工艺。
在一些实施方案中，可以根据与研磨机械装置一致的方式生产磨碎或研磨的咖啡。此外，在一些实施方案中，可以冷却研磨或磨碎的咖啡产品，因为它保留在研磨机械装置中。在一些实施方案中，冷却研磨机械装置，并且也冷却磨碎或研磨的咖啡，因为它从研磨机械装置中离开。
根据一些实施方案，可以如上所述加工咖啡，以维持令人愉快的香味和香气。在一些实施方案中，在低温例如低于约15℃和低相对湿度例如低于约30%条件下加工烘烤整咖啡豆。在一些实施方案中，控制研磨设备的内部温度，以确保温度低于约15℃。可以预先冷冻烘烤整咖啡豆，且可以将接触咖啡豆的表面保持用冷却介质冷却，例如液氮，以避免位点失去和降解。
可以使用常规方法例如氮气净化、真空包装等将咖啡接触氧减少到最低限度。此外，液氮可以用作加工过程中的去氧剂，以便将氧的降解效应减少到最低限度。在这种条件下磨碎的咖啡保持了非常多的其原始的香味和香气。可以将这种磨碎的咖啡以不同形式掺合或包封，包括研磨咖啡、萃出物、浓缩咖啡、干咖啡、咖啡油、香料(馏出物)、碳水化合物、大豆产品、乳制品或其他试剂，然后加入到干可溶咖啡中。
在一些实施方案中，在研磨前深度冷冻(低于-5℃)进行磨碎的咖啡和其他产品。这种过程能够更好地磨碎产品并且得到更均匀的颗粒，同时将磨碎产品的氧化和降解减少到最低限度。可以给供应研磨机的生产线安装例如冷却机或液氮进料系统，以便维持低温和效率。冷却和清除气体是理想的，因为它们提供冷却和除去氧化成分。为了将冷凝减少到最低限度，可以使设备绝缘，以避免在磨碎产品的传送设备、磨碎设备和收集/贮存设备中表面和内部冷凝。
任意类型的研磨设备可以用于本发明的实施方案，例如鼠笼式研磨机、锤磨机等，以磨碎产品，例如咖啡。在一些实施方案中，通过冷却介质将设备维持在极低温度(20℃至-50℃)下。这有助于维持磨碎材料的完整性。液氮或其他冷却剂可以用于冷却设备。磨碎生热，其与暴露的氧合并，通常可以降解磨碎的产品。使液氮进入研磨腔是保持研磨机器在低温并且置换和清除氧的方式的一个实例。
在一些实施方案中，磨碎的产品在约0℃－约20℃进入冷却的容器。在一些实施方案中，磨碎的产品在低于约20℃进入冷却的容器。一些实施方案涉及使用液氮对容器进行冷却，包括在容器内部使用液氮或氮气。在操作过程中，应连续用气体氮净化排出腔，以便将氧化减少至最低限度。在一些实施方案中，操作在受控环境条件下进行，以防止得到的产品吸湿。
在一些实施方案中，为了确保质量，将制成品输送至无氧环境中、真空包装、密封和贮存在深度冷冻条件(约-20℃以下)条件下，直到使用或销售为止。
一些实施方案涉及液(湿掺合)和干(干掺合)咖啡成分和/或相关产品的掺合磨碎成分。干或湿掺合操作是以要求比例使咖啡或适合产品流程的磨碎产品掺入、添加、注入、混合、包封、喷雾或流化以递送香气、香味和外观等过程。充分加工(带形混合器、PK掺合机、流化床、涂布器等)和混合设备可以用于确保均匀性。在一些实施方案中，湿掺合在受控温度下，例如低于约15℃进行。旋转、循环时间和过程控制可以不同，然而，在一些实施方案中，可以以这种方式控制这些变量，以确保均匀分布并且防止起泡和颗粒分离。
在一些实施方案中，干掺合可以在包封的掺合机和控制环境中进行，以便将氧化和水分接触减少到最低限度。在掺合时，易于将产品贮存在适当的包装中，例如紧密包装，以形成块，如氮气净化的包装，并且维持在受控条件下，例如温度低于约10℃。
在一些实施方案中，还可以通过包封(喷雾干燥、涂布、挤压、凝聚和分子包含)保护磨碎产品的理化和感觉属性。一些实施方案使用微囊化。使用包封，例如通过乳剂的分子、界面、胶体和堆积理化特性得到套层。这种套层在外部环境例如氧和水方面减少了芯的反应性。这使得产品在常规包装应用中的贮存期限延长。在一些实施方案中，包封可以用于内部材料或芯的控释。包装的磨碎产品可以保持不活动，直到直接接触水为止。然后水可以溶解包装并且磨碎的产品能够与水反应，从而释放香气和香味。
在一些实施方案中，包封磨碎的咖啡可以用于优化产品功能性、粒度和/或生成新产品形式。可以使用产品进行包封，包括咖啡萃出物、咖啡浓缩物、干磨碎咖啡、咖啡油或其他油、香料、功能性成分等。此外，可以用碳水化合物、大豆产品、乳制品或其他试剂包封磨碎的产品，以防止环境因素。
条件语言，除非另有具体描述，否则例如“能够”、“能”、“可能”或“可以”在本发明的上下文中使用应理解为一般旨在传达如下内容：某些实施方案包括某些特征、要素和/或步骤，而其他实施方案不包括某些特征、要素和/或步骤。因此，这样的条件语言一般不意味着一个或多个实施方案以任何方式需要特征、要素和/或步骤，或一个或多个实施方案在有或没有使用者的输入或启示的情况下必然包括确定的逻辑，无论包括这些特征、要素和/或步骤，还是在任何具体实施方案中实施这些特征、要素和/或步骤。
应强调可以对上述实施方案进行许多变化和变型，其要素应被理解为在可接受的实施例中。所有这类变型和变化均旨在包括在本文的说明书公开的范围内并且由如下权利要求保护。
Claims (55)
1.可溶咖啡产品，包含：干咖啡萃出物成分；和磨碎的咖啡成分，其中磨碎的咖啡成分未被萃取，且其中在干燥干咖啡萃出物后将磨碎的咖啡成分加入到干咖啡萃出物成分中。
2.权利要求1的可溶咖啡产品，其中在干燥干咖啡萃出物之前和之后将磨碎的咖啡成分加入到干咖啡萃出物成分中。
3.权利要求1的可溶咖啡产品，其中干咖啡萃出物成分占约70%－约90%的可溶咖啡产品，且其中磨碎的咖啡成分占约10%－约30%的可溶咖啡产品。
4.权利要求1的可溶咖啡产品，其中干咖啡萃出物成分占约70%－约99.9%的可溶咖啡产品，且其中磨碎的咖啡成分占约0.1%－约30%的可溶咖啡产品。
5.权利要求1的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
6.权利要求1的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
7.权利要求1的可溶咖啡产品，还包含选自咖啡油、非咖啡油、非咖啡香料和咖啡香料的添加剂。
8.权利要求1的可溶咖啡产品，还包含选自咖啡成分、营养补充剂、矫味成分和草药成分的至少一种。
9.权利要求1的可溶咖啡产品，还包含选自咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料、馏出物、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物的至少一种。
10.可溶咖啡产品，包含：咖啡萃出物成分；和磨碎的咖啡成分，其中磨碎的咖啡成分未被萃取。
11.权利要求10的可溶咖啡产品，其中在干燥干咖啡萃出物之前和之后将磨碎的咖啡成分加入到咖啡萃出物成分中。
12.权利要求10的可溶咖啡产品，其中咖啡萃出物成分占约70%－约90%的可溶咖啡产品，且其中磨碎的咖啡成分占约10%－约30%的可溶咖啡产品。
13.权利要求10的可溶咖啡产品，其中咖啡萃出物成分占约70%－约99.9%的可溶咖啡产品，且其中磨碎的咖啡成分占约0.1%－约30%的可溶咖啡产品。
14.权利要求10的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
15.权利要求10的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
16.权利要求10的可溶咖啡产品，还包含选自咖啡油、非咖啡油、非咖啡香料和咖啡香料的添加剂。
17.权利要求10的可溶咖啡产品，还包含选自咖啡成分、营养补充剂、矫味成分和草药成分的至少一种。
18.权利要求10的可溶咖啡产品，还包含选自咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料、馏出物、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物的至少一种。
19.可溶咖啡产品，包含：干咖啡萃出物成分；分离的咖啡香料成分；和磨碎的咖啡成分，其中磨碎的咖啡成分未被萃取，且其中在干燥干咖啡萃出物成分萃出物之后将磨碎的咖啡成分加入到干咖啡萃出物成分中，且其中在干燥干咖啡萃出物成分之前将分离的咖啡香料成分加入到干咖啡萃出物成分中。
20.权利要求19的可溶咖啡产品，其中在干燥干咖啡萃出物之前和之后将磨碎的咖啡成分加入到干咖啡萃出物成分中。
21.权利要求19的可溶咖啡产品，其中干咖啡萃出物成分占约70%－约90%的可溶咖啡产品，且其中磨碎的咖啡成分占约10%－约30%的可溶咖啡产品。
22.权利要求19的可溶咖啡产品，其中干咖啡萃出物成分占约70%－约99.9%的可溶咖啡产品，且其中磨碎的咖啡成分占约0.1%－约30%的可溶咖啡产品。
23.权利要求19的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
24.权利要求19的可溶咖啡产品，其中磨碎的咖啡成分具有约350微米或更小的中值粒度。
25.权利要求19的可溶咖啡产品，还包含选自咖啡油、非咖啡油、非咖啡香料和咖啡香料的添加剂。
26.权利要求19的可溶咖啡产品，还包含选自咖啡成分、营养补充剂、矫味成分和草药成分的至少一种。
27.权利要求19的可溶咖啡产品，还包含选自咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料、馏出物、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物的至少一种。
28.可溶咖啡产品的制备方法，包括：研磨或磨碎咖啡豆，形成第一种研磨或磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，磨碎咖啡豆，形成第三种磨碎的咖啡产品，萃取第一种研磨或磨碎的咖啡产品，将第一种研磨或磨碎的咖啡产品分离成咖啡矫味成分和咖啡香料成分，萃取第二种研磨或磨碎的咖啡产品，形成第一种萃出的咖啡产品，合并咖啡香料成分与第一种萃出的咖啡产品，形成第一种咖啡掺合物，合并第一种咖啡掺合物与第三种磨碎的咖啡产品，形成第二种咖啡掺合物，干燥第二种咖啡掺合物，形成第一种干咖啡掺合物，且合并第三种磨碎的咖啡与第一种干咖啡掺合物，形成可溶咖啡。
29.权利要求28的方法，其中在磨碎前预冷冻咖啡。
30.权利要求28的方法，其中在磨碎前不预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
31.权利要求28的方法，其中第三种磨碎的咖啡产品具有约350微米或更小的中值粒度。
32.权利要求28的方法，其中第三种磨碎的咖啡产品具有约350微米或更小的中值粒度。
33.权利要求28的方法，还包括添加选自咖啡油、非咖啡油、非咖啡香料和咖啡香料的添加剂。
34.权利要求28的方法，还包括添加选自咖啡成分、营养补充剂、矫味成分和草药成分的至少一种。
35.权利要求28的方法，还包括将选自如下的至少一种加入到第一种咖啡掺合物中的步骤：咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物。
36.权利要求28的方法，其中在约20℃－约50℃的温度下进行磨碎和研磨。
37.权利要求28的方法，其中在低于约1℃的温度下进行磨碎和研磨。
38.权利要求28的方法，其中每一个步骤中设备和咖啡产品的温度在约-5℃或更低。
39.权利要求28的方法，还包括包装可溶咖啡产品的步骤。
40.权利要求39的方法，其中冷藏包装。
41.权利要求39的方法，其中包装包括真空密封和用氮气冲洗。
42.可溶咖啡产品的制备方法，包括：研磨或磨碎咖啡豆，形成第一种研磨或磨碎的咖啡产品，研磨或磨碎咖啡豆，形成第二种研磨或磨碎的咖啡产品，磨碎咖啡豆，形成第三种磨碎的咖啡产品，萃取第一种研磨或磨碎的咖啡产品并将第一种研磨或磨碎的咖啡产品分离成至少第一种萃出的成分和第二种萃出的成分，萃取第二种研磨或磨碎的咖啡产品，形成第一种萃出的咖啡产品，合并第二种萃出的成分与萃出的咖啡产品，形成第一种咖啡掺合物，合并第一种咖啡掺合物与第三种磨碎的咖啡产品，形成第二种咖啡掺合物，干燥第二种咖啡掺合物，形成第一种干咖啡掺合物，合并第三种磨碎的咖啡与第一种干咖啡掺合物，形成可溶咖啡。
43.权利要求42的方法，其中第一种萃出的成分是矫味成分且第二种萃出的成分是香料成分。
44.权利要求42的方法，其中在磨碎前预冷冻咖啡。
45.权利要求42的方法，其中在磨碎前不预冷冻咖啡，还包括冷却研磨和磨碎机械装置的步骤。
46.权利要求42的方法，还包括将选自如下的至少一种加入到第一种咖啡掺合物中的步骤：咖啡萃出物、浓咖啡、干咖啡、咖啡油、咖啡香料(馏出物)、矫味剂粉、矫味油、调味料、研磨或磨碎的可可豆、研磨或磨碎的香草豆、维生素、抗氧化剂、营养制品、膳食纤维、ω-3油、ω-6油、ω-9油、类黄酮、番茄红素、硒、β-胡萝卜素、白藜芦醇、蔬菜提取物、干生咖啡萃出物、湿生咖啡萃出物和草药提取物。
47.权利要求42的方法，其中在约20℃－约50℃的温度下进行磨碎和研磨。
48.权利要求42的方法，其中在低于约1℃的温度下进行磨碎和研磨。
49.权利要求42的方法，其中每一步骤中设备和咖啡产品的温度在约-5℃或更低。
50.权利要求42的方法，还包括将第一种萃出的成分或第二种萃出的成分加入到第一种干咖啡掺合物中的步骤。
51.权利要求42的方法，还包括包装可溶咖啡产品的步骤。
52.权利要求51的方法，其中冷藏包装。
53.权利要求51的方法，其中包装包括真空密封和用氮气冲洗。
54.制备可溶咖啡产品的系统，包含：咖啡源；研磨装置；磨碎装置；用于萃出咖啡的部件；用于干燥咖啡的部件；其中被磨碎装置磨碎的咖啡在萃取的咖啡被用于干燥咖啡的部件干燥后被加入到被研磨装置或磨碎装置研磨或磨碎并且被用于萃取咖啡的部件萃取的咖啡中。
55.权利要求54的系统，其中被磨碎装置磨碎的咖啡在萃取的咖啡被用于干燥咖啡的部件干燥之前和之后被加入到被研磨装置或磨碎装置研磨或磨碎并且被用于萃取咖啡的部件萃取的咖啡中。
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