CN1761400A - Method of preparing instant coffee containing aroma extract - Google Patents
Method of preparing instant coffee containing aroma extract Download PDFInfo
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- CN1761400A CN1761400A CNA2004800071872A CN200480007187A CN1761400A CN 1761400 A CN1761400 A CN 1761400A CN A2004800071872 A CNA2004800071872 A CN A2004800071872A CN 200480007187 A CN200480007187 A CN 200480007187A CN 1761400 A CN1761400 A CN 1761400A
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- coffee
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- 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
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- E—FIXED CONSTRUCTIONS
- E06—DOORS, WINDOWS, SHUTTERS, OR ROLLER BLINDS IN GENERAL; LADDERS
- E06B—FIXED OR MOVABLE CLOSURES FOR OPENINGS IN BUILDINGS, VEHICLES, FENCES OR LIKE ENCLOSURES IN GENERAL, e.g. DOORS, WINDOWS, BLINDS, GATES
- E06B5/00—Doors, windows, or like closures for special purposes; Border constructions therefor
- E06B5/10—Doors, windows, or like closures for special purposes; Border constructions therefor for protection against air-raid or other war-like action; for other protective purposes
- E06B5/16—Fireproof doors or similar closures; Adaptations of fixed constructions therefor
- E06B5/164—Sealing arrangements between the door or window and its frame, e.g. intumescent seals specially adapted therefor
-
- 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
-
- 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
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Civil Engineering (AREA)
- Structural Engineering (AREA)
- Tea And Coffee (AREA)
Abstract
With respect to preference and flavor, freshly brewed coffee is superior to instant coffee. However, brewed coffee is inconvenient upon its preparation because coffee requires storage of the coffee beans and the roasting, grinding and extraction steps. Instant coffee is convenient in storage of coffee powder and brewing of coffee, but has disadvantages of being less preferred and poorly flavorful. Disclosed is a method of preparing instant coffee containing an aroma extract. The method includes preparing coffee powder by roasting dried coffee beans in an agitator at 50-100 rpm at 200-250 DEG C, grinding the roasted coffee beans, extracting the ground coffee beans with purified water under reflux at a boiling point, and concentrating, freeze-drying and grinding the coffee extract; automatically spraying a liquid-phase aroma extract of 0.01-5 wt%, based on the total weight of coffee powder contained in the instant coffee, through a spray nozzle below 10 DEG C into the coffee powder of 5-15 wt%, based on the total weight of coffee powder contained in the instant coffee, with agitation; filtering the mixture with a sieve; and mixing the filtrate with the residual part of the total coffee powder.
Description
Technical field
Generally speaking, the present invention relates to a kind of instant coffee preparation method who contains aroma extract.The invention particularly relates to a kind of preparation method of instant coffee, this instant coffee contains aroma extract, and is more welcome and taste is better, and this preparation method is included in and continues the heating that refluxes under the boiling temperature, with the extraction coffee bean; Concentrated coffee extract under certain pressure; Cooling, drying and ground coffee concentrate; In coffee powder, mix liquid spice.
Background technology
The coffee crop is to belong to rubiaceous evergreen shrubs, and initial growth is in annual rainfall 1, and 500-2 is under the tropical climate condition of 000mm.Quality coffee originates from height above sea level 1,000-3,000 meter.With commerce is that the coffee crop that purpose is planted has three kinds, be respectively arabica coffees (ARABICA), Robusta (ROBUSTA) and Liberia's coffee (LIBERIA), wherein arabica coffees and Robusta are occupied an leading position in coffee market, the world.
Coffee is the preferred drink in the global range.Especially now make coffee, it has the fragrance of distinctive taste and coffee bean, and reason is that it is by the baking and the coffee bean of mill-drying, and now make with water hot extraction's coffee powder.
On the contrary, instant coffee is powdery or particle-shaped coffee, and its typical production is as follows, filter baking and grind after coffee bean, the moisture in the evaporated filtrate, and coffee extract carried out cool drying or spray-drying.Like this, instant coffee just can be drunk easily by being dissolved in hot water.
About 1890, the instant coffee import is to Korea S, and its consumption figure just improves greatly afterwards.Now, instant coffee is Korea S's one of the most ace-high food.
On the other hand, recently, improve now make coffee and function, quality and the taste of instant coffee aspect done some researchs.For instance, in now making coffee, add the liquid spice material, as fibert; In instant coffee, add powdered flavour or vanilla etc.
Can prepare the functional form instant coffee by the description in korean patent application 99-0018589 number.Wherein, a kind of method for preparing vanilla coffee is disclosed, comprise animal material (as pilose antler, deer horn), Insecta IT1 dipteron raw material (as silkworm, honey, hornet's nest etc.), Insecta Chcilopoda or homopteran raw material (as centipede, periostracum cicada etc.), and/or mushroom (as assorted mushroom of glossy ganoderma, Colriolus and assorted Plutarch mushroom etc.).
In addition, also mentioned a kind of method for preparing vanilla coffee, having comprised for korean patent application 2000-030404 number: at 200-250 ℃ of roasting coffee beans, to produce coffee powder; Grind the coffee bean after toasting; With the pure water heating that under boiling point, refluxes, the coffee bean after grinding with extraction; Concentrate, cool drying and ground coffee extract; Rein in grass, arrowroot, ginkgo leaf, pilose antler, Korea S's angelica root, cornus fruit, glossy ganoderma and pumpkin etc. by predetermined quantity mixing witloof, rhizoma atractylodis, mouse, aroma extract with the preparation powdery, grind the vanilla mixture then, with the pure water heating that under boiling point, refluxes, the vanilla mixture after grinding with extraction; Concentrate, cool drying and grind the vanilla mixture; Coffee powder and the weight ratio that with weight ratio is 90-99% is that the aroma extract of 1-10% is mixed.Yet because the vanilla material volatilizees under the fricative heat effect when cool drying or in the grinding steps, the method can't keep natural aromatic and the taste of vanilla.
As mentioned above, make by water hot extraction's coffee bean owing to now make coffee, liquid spice can disperse wherein equably, and can keep the longer time.On the contrary, when in instant coffee, adding liquid spice, the spices skewness, and coffee powder can lump.For this reason, a lot of functional mass of using are Powdered.
Therefore, quality and taste aspect, now making coffee is better than instant coffee.Yet the preparation process of now making coffee is also inconvenient, because need the storage coffee bean, and also will be through steps such as overbaking, grinding and extractions.Instant coffee is more convenient aspect the storage of coffee powder and coffee brew, but its shortcoming is not to be that first-selection and taste are relatively poor.
Summary of the invention
By to can thoroughly discovering with the instant coffee of now made coffee comparable improvement quality and taste: when utilizing nozzle to spray into the liquid spice extract in instant coffee, its quality and taste improve greatly.This discovery causes generation of the present invention.
Therefore, target of the present invention provides the preparation method that a kind of preparation contains the instant coffee of aroma extract, and the method can be improved the quality and the taste of instant coffee.
For reaching above purpose, the invention provides the method that a kind of preparation comprises the instant coffee of coffee powder, cream and sugar, this method comprises following process: the speed with 50-100rpm is stirred agitator, and toasts the parchment coffee beans with 200-250 ℃ temperature, with the preparation coffee powder; Grind baked coffee bean; Concentrate, cool drying and ground coffee extract, with the pure water heating that under boiling temperature, refluxes, extract the coffee bean after the grinding; Being lower than under 10 ℃ and the stirring condition, is that benchmark, weight ratio are that the coffee powder weight that comprises in spraying with instant coffee in the coffee powder of 5-15% is that benchmark, weight ratio are the liquid spice extract of 0.01-5% by nozzle from the coffee powder weight that trend comprises in instant coffee; Utilize sieve to filter this mixture; The remainder of filter liquor with whole coffee powders mixed.
This method is characterised in that, adds the liquid spice extract in coffee powder, and an instant coffee kind can be provided, and it can satisfy and change consumer's hobby.Therefore, have by the instant coffee of this method preparation and be similar to the quality and the taste of now making coffee.In addition, owing to mixed aroma extract in the coffee powder, the instant coffee for preparing by this method has natural taste of coffee and fragrance, and is good for one's health.
The specific embodiment
According to the present invention, instant coffee prepares according to the following steps: utilize nozzle under stirring condition, spray liquid aroma extract in the coffee powder of 5-15% weight, above percentage by weight is the coffee powder weight to comprise in the instant coffee all; Utilize sieve to filter this mixture; The remainder of filter liquor with whole coffee powders mixed.
Typical instant coffee is made up of following percentage by weight: coffee powder 15-30%, sugared 40-50%, cream 30-40%.The coffee powder that the present invention uses, the preparation process traditional by instant coffee is prepared.Specifically, coffee powder prepares according to the following steps:
The first step smashes coffee bean and drying, can utilize sunlight or air-flow to carry out the dry method drying, also can utilize water, carries out the wet method drying.
Second step, processing coffee powder, the coffee bean that baking is dry.Under 200-250 ℃ hot-air condition, toast, make physics and chemical change take place in the coffee bean; This process is very necessary, and it can make coffee produce unique taste and fragrance.Baking is the first step of decision coffee unique smell, also is the key factor of decision quality of coffee.
In the roasting coffee beans process, it is the minimizing of weight that its Main physical changes.When coffee bean is exposed in the hot-air, moisture wherein can evaporate, and causes coffee bean weight to reduce 15-20%, and simultaneously, hot-air can be taken away heavy gas from coffee bean, as the carbon oxidation, cause the further reduction of coffee bean weight.In addition, in the bake process, the coffee bean pressure inside improves, and causes the coffee bean volume to increase by 60%.Because the reduction of weight and the increase of volume, coffee bean becomes fragile, thereby pulverizes easily.
Commercial coffee is brown, and when heating not during the coffee bean of baking, because the Stryker degraded can produce the decolouring material, sugar is because the caramelization reflection takes place simultaneously, and is transformed into filbertly, has caused coffee bean to become brown thus.
The caramelization of coffee bean takes place when high temperature, and temperature is high more, and the coffee color is dark more.In the baking stage, can newly produce about 700 kinds of materials, comprise the spices of caramel, carbohydrate, volatilization, account for 30% of baking back coffee bean gross weight.
Coffee powder processed for the 3rd step, ground the coffee bean after toasting, to promote the acquisition of liquid-phase coffee extract.
Coffee powder processed for the 4th step, had been lower than under the low temperature of boiling point, and the coffee bean after grinding is carried out reflux extraction constantly, made liquid-phase coffee extract with this.
Coffee powder processed for the 5th step, under certain pressure, liquid-phase coffee extract was condensed into particle.
Coffee powder processed for the 6th step, and coffee particles is carried out cool drying.
Coffee powder processed for the 7th step, and the coffee particles behind the cool drying is ground to form preliminary dimension, and this coffee powder is used to prepare instant coffee of the present invention.
According to the present invention, the liquid spice extract is joined in the coffee powder of preparation as stated above, traditionally, and when adding liquid spice in the instant coffee, its skewness, and coffee caking.For this reason, add the trial of liquid spice in the not oriented instant coffee.
When directly joining the liquid spice extract in whole coffee powders, it mixes coffee particles unevenly, perhaps the coffee powder caking.In this, this paper joins the liquid spice extract in a small amount of coffee powder, suitable proportion is the 5-15% of coffee powder total amount in the instant coffee, and utilize agitator at 50-100rpm and under less than 10 ℃ low temperature, automatically spray with nozzle, next, coffee powder is sieved, and filtration product is mixed with the coffee powder remainder.
As mentioned above, this method prepares instant coffee, and the following advantage that has is arranged: by nozzle, in coffee powder, spray aroma extract automatically, and the screening filtration, reduced the generation of condensing or luming of coffee; , in coffee powder,, spray coffee powder and remain coffee powder and mix by the minimum aroma extract of prior interpolation, make aroma extract in coffee powder, be evenly distributed then with the spices extraction.Simultaneously, the benefit of this method also comprises, under less than 10 ℃ low temperature, sprays aroma extract, thereby has suppressed the volatilization of aroma extract, and spices is able to preserve the longer time in coffee powder.
According to the present invention, the usage ratio of aroma extract is the 0.01-5% of coffee powder total amount, and that preferably is 0.1-3%.When the consumption of aroma extract was lower than 0.01%, it was inoperative.On the contrary, when consumption surpassed 5%, quality and taste were considered all undesirable.
Here " aroma extract or the aromatic substance " mentioned refers to the organic matter that has intense flavors, and it is commonly used to provide the fragrance of articles for daily use.Known nearly 400-500 kind aromatic substance, at room temperature level is volatile for it.
Aroma extract can be divided three classes: the natural spices that obtains from rose, lemon etc., the spices that separates or purify from cheapness nature spices; By the synthetic spices of chemical reaction, both are also referred to as artificial flavors the back.
Simultaneously, according to purposes, aroma extract can be divided into cosmetic spices and flavorant.Cosmetic spices only is used to provide the fragrance of cosmetics, and flavorant then provides taste (sense of smell and the sense of taste comprehensive).
Among the present invention, the raw material that is used to prepare aroma extract comprises peppermint, as northern peppermint, peppermint and spearmint, lavender, rosemary,, fibert, Ireland grass, nasturtium, dill, roselle, rocket salad, wild marjoram, sweet basil, the Common Borage, anise, German Chamomile, chervil, coriandrum, corn salad, Radix Angelicae Sinensis, caraway, levisticum officinale, the duck's-foot, lemon grass (Cymbopogon citratus), lemon balm, flores anthemidis, the taro pod, marsh mallow, high mallow, bergamot, fish pelargonium, santolina, the salad garden burnet, myrrh, stevia rebaudianum, grass, wild marjoram, chives, tarragon, Chinese celery, fennel, hyssop, verbena, endeavor river pear, bay tree, Salvia japonica, curried grass, thyme and composition thereof.
In the raw material, peppermint is the plant that contains menthol, can be used to produce peppermint oil, and peppermint can be used for treating gastrointestinal disease, headache, cholera, dysentery, hysteria, neuropathy, rheumatic arthritis, toothache, puerperal fever and labor pain as medicine.Simultaneously, peppermint also has following effectiveness: anti-inflammatory, calmness, pain relieving, sweating, anticorrosion and treatment flu.
Among the present invention, the mint flavouring extract is sprayed directly in the coffee powder,, and deeply infiltrates in the coffee particles, prolong the holding time of mint flavouring with natural aromatic and the taste of maintenance peppermint.
That lavender has is antibiotic, the effect of sterilization, anticorrosion, desinsection, hypnosis, sedation-analgesia.Therefore, the medicine of symptoms such as that lavender can be used as is tired, headache, insomnia, melancholia, uneasiness, irritability, bronchitis, neuralgia, rheumatic arthritis, myalgia, burn, bite by mosquitos, especially stable very effective to spirit at heart.
That rosemary, has is antibiotic, virus killing, desinsection and anti-oxidation efficacy.Therefore, can be used for the preservation of food.In addition, it also has excitement, calm, aid digestion, hemostasis, anti-inflatable and antibiotic effect, and can stimulate central nervous system, and stimulate circulation, therefore can be used for treating myalgia, neuralgia, rheumatic arthritis, tired (comprising that spirit is tired), arthritis and melancholia.Particularly rosemary, or alcoholic beverage recover and delay senility to have result of treatment to headache, flu, neuralgia, energy.The fragrance of rosemary, can improve the brain vigor, strengthens memory and notice.
Except that above three kinds, other above mentioned spices all have diversified function.
After adding aroma extract, if immediately coffee powder is packed, then not good taste and smell can be wherein residual in the spices, thereby cause the decline of instant coffee products quality.So, need be through the stage of a slaking, herein with mixed coffee powder under sealing state, preserve the regular hour (about one month) so that chemical reaction takes place, and keep the sweet taste after the reflection.
The effect of coffee slaking under room temperature (10-30 ℃) is better than low temperature (less than 10 ℃), and therefore, slaking has determined the taste and the fragrance of instant coffee herein.
According to the present invention, coffee powder is preferablyly packed under low temperature (less than 10 ℃) after slaking, reduces fragrance emanation with this.Therefore, contain the coffee of aroma extract, its taste and fragrance can satisfy the demands of consumers better.
On the other hand, aroma extract used herein is medicine and receiving publicity as an alternative also, is called " spices massage ", is applied at present.Aroma extract has been improved the quality of coffee by stimulating sense of smell and gustatory nerve.
By following example, can explain the present invention better, but following example only can illustrate the present invention, the present invention but is not limited thereto example.
Example 1. is at first toasted dry coffee beans under 230 ℃, and grinds to form the particle of preliminary dimension size.Utilize pure water, be lower than under the temperature of boiling point, the reflux extraction that coffee particles is continued.Extract concentrates under certain pressure, and the particle of cool drying and grinding or preliminary dimension size is so obtain the 30kg coffee powder.Get 3kg and 900g peppermint flavor extract (pure oil), mix (environmental condition is about 70rpm, 5 ℃) in agitator, wherein aroma extract joins in the coffee powder by nozzle.Then mixture is sieved, with remaining coffee powder mixing 5min, slaking is 45 days under sealing state.
Example 2. coffee powders prepare the identical method of employing and example 1, but replace peppermint with the lavender aroma extract.
Example 3. coffee powders prepare the identical method of employing and example 1, but replace peppermint with rosemary aroma extract.
Example 4. coffee powders prepare the identical method of employing and example 1, but the consumption of peppermint, lavender, rosemary aroma extract is got 300g respectively.
Experimental example 1.
Make the various coffee powders of use-case 1-4 preparation, by 25% coffee powder, 30% cream, the composition of 45% sugar is made instant coffee.Each all carries out the sense organ test of taste and fragrance, and compares with the instant coffee that does not add aroma extract.
Carried out 300 groups of sense organ tests altogether, and by 5 grades of systems instant coffee has been estimated, result's mean value is as shown in table 1 below.
Table 1 taste, color, fragrance and overall merit
| Example 1 | 4.8 | 4.1 | 4.8 | 4.8 |
| Example 2 | 4.9 | 4.0 | 4.7 | 4.7 |
| Example 3 | 4.9 | 4.2 | 4.7 | 4.7 |
| Example 4 | 4.7 | 4.1 | 4.6 | 4.6 |
| 3.2 | 4.1 | 2.9 | 3.1 |
Annotate: 1. very poor 2. differ from 3. general 4. good 5. outstanding
As shown in table 1, all instant coffees that prepare by the present invention all have gratifying result on taste, fragrance and overall merit.
Claims (3)
1. method for preparing the instant coffee that comprises coffee powder, cream and sugar, it may further comprise the steps:
Under 200-250 ℃ of condition with the speed rotating mixer of 50-100rpm, parchment coffee beans in the roaster agitator grind baked coffee bean, with the coffee bean of pure water after the heating that refluxes under the boiling temperature extracts grinding, concentrate, freeze drying and ground coffee extract are prepared coffee powder;
Be lower than under 10 ℃ and the stirring condition, by nozzle being that pivot weight percentage be that the liquid spice extract of 0.01-5% is sprayed onto automatically with the coffee powder weight that comprises in the instant coffee is that pivot weight percentage is in the coffee powder of 5-15% with the coffee powder weight that comprises in the instant coffee;
Filter this mixture with sieve;
Mix leaching the remainder of thing with whole coffee powders.
2. the method for claim 1, it is characterized by aroma extract is obtained by following raw material, comprise peppermint, as northern peppermint, peppermint and spearmint, lavender, rosemary,, fibert, Ireland, nasturtium, dill, roselle, rocket salad, wild marjoram, sweet basil, the Common Borage, anise, German Chamomile, chervil, coriandrum, corn salad, Radix Angelicae Sinensis, caraway, levisticum officinale, the duck's-foot, lemon grass (Cymbopogon citratus), lemon balm, flores anthemidis, the taro pod, marsh mallow, high mallow, bergamot, fish pelargonium, santolina, the salad garden burnet, myrrh, stevia rebaudianum, grass, wild marjoram, chives, tarragon, Chinese celery, fennel, hyssop, verbena, endeavor river pear, bay tree, Salvia japonica, curried grass, thyme and composition thereof.
3. the method for claim 1, it is characterized by further comprise coffee powder and aroma extract mixture under sealing state in room temperature (10-30 ℃) slaking more than 1 month.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0016919A KR100510322B1 (en) | 2003-03-18 | 2003-03-18 | Method for preparing instant coffee containing aroma extract |
| KR1020030016919 | 2003-03-18 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1761400A true CN1761400A (en) | 2006-04-19 |
| CN100349523C CN100349523C (en) | 2007-11-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004800071872A Expired - Fee Related CN100349523C (en) | 2003-03-18 | 2004-03-18 | Method of preparing instant coffee containing aroma extract |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2006520607A (en) |
| KR (1) | KR100510322B1 (en) |
| CN (1) | CN100349523C (en) |
| WO (1) | WO2004082391A1 (en) |
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| CN102524485A (en) * | 2012-02-23 | 2012-07-04 | 中国热带农业科学院香料饮料研究所 | Production method of white coffee |
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| KR100375370B1 (en) * | 2000-06-02 | 2003-03-15 | 김만순 | Herb coffee of manufacture method |
| EP1201135A1 (en) * | 2000-10-31 | 2002-05-02 | Societe Des Produits Nestle S.A. | Soluble black coffee |
| KR20030004180A (en) * | 2002-11-13 | 2003-01-14 | 정재호 | Instant coffee containing plant ingredients |
-
2003
- 2003-03-18 KR KR10-2003-0016919A patent/KR100510322B1/en active IP Right Grant
-
2004
- 2004-03-18 WO PCT/KR2004/000589 patent/WO2004082391A1/en active Application Filing
- 2004-03-18 JP JP2006507763A patent/JP2006520607A/en active Pending
- 2004-03-18 CN CNB2004800071872A patent/CN100349523C/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101437431B (en) * | 2006-05-12 | 2012-05-02 | 意利咖啡股份公司 | Method for extracting espresso coffee particularly from a cartridge with crema generating septum, and beverage obtainable from the method |
| CN101147517B (en) * | 2007-11-12 | 2012-01-25 | 陵川麦仕霓咖啡有限公司 | Instant coffee and its preparing process |
| CN103918850A (en) * | 2010-07-16 | 2014-07-16 | 卡夫食品研发公司 | Coffee Products And Related Processes |
| CN103918850B (en) * | 2010-07-16 | 2015-11-18 | 卡夫食品研发公司 | Coffee product and correlation technique |
| US9357791B2 (en) | 2010-07-16 | 2016-06-07 | Kraft Foods R & D, Inc. | Coffee products and related processes |
| CN102524485A (en) * | 2012-02-23 | 2012-07-04 | 中国热带农业科学院香料饮料研究所 | Production method of white coffee |
| CN103250941A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Sweet orange pawpaw mung bean jam and preparation method thereof |
| CN103652206A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Basil seed coffee instant powder and preparation method thereof |
| CN106666633A (en) * | 2016-12-20 | 2017-05-17 | 钦州阜康农副食品有限公司 | Fruit-flavor additive and preparation method thereof |
| CN107114533A (en) * | 2017-04-27 | 2017-09-01 | 苏州市佳禾食品工业有限公司 | A kind of instant coffee and preparation method thereof |
| CN107114533B (en) * | 2017-04-27 | 2020-10-27 | 苏州金猫咖啡有限公司 | Instant coffee and preparation method thereof |
| CN109864585A (en) * | 2017-12-05 | 2019-06-11 | 广东美的生活电器制造有限公司 | Milk brewing machine |
| CN109864585B (en) * | 2017-12-05 | 2021-04-20 | 广东美的生活电器制造有限公司 | Milk maker |
| CN110122632A (en) * | 2019-06-28 | 2019-08-16 | 深圳春沐源控股有限公司 | A kind of preparation method of peppermint coffee |
| CN110292087A (en) * | 2019-08-05 | 2019-10-01 | 云南咖啡厂有限公司 | Peppermint coffee beverage |
| CN114403272A (en) * | 2021-12-16 | 2022-04-29 | 广东顺大食品调料有限公司 | Production process of ground coffee powder |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040082227A (en) | 2004-09-24 |
| JP2006520607A (en) | 2006-09-14 |
| WO2004082391A1 (en) | 2004-09-30 |
| CN100349523C (en) | 2007-11-21 |
| KR100510322B1 (en) | 2005-08-26 |
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