JPS5825418B2 - Instant powder agglomeration method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides an agglomerated rarebromate of water-soluble powder for food,
That is, it relates to a method for producing nodules or granules.

Instant powders are widely used.

Examples include instant coffee powder, instant tea,
Instant cocoa, instant powder, instant milk, instant bleach for coffee, etc.8 Flavor and aroma components are often important components of these instant powders.

These ingredients, either made from natural products or synthetic, are sometimes added after the drying step of manufacturing.

For example, in the production of instant coffee, aroma and flavor components are mixed into an oily substance and then, if necessary, water (
It has been proposed to spray the above ingredients as a fine mist onto the powder.

(Canadian Patent No. 837021) Generally no substantial agglomeration occurs.

This procedure is commonly accompanied by powder plating (plating).
ing)”.

, the main disadvantage of this method is that oil droplets containing aroma and flavor components adhere to the surface of each particle.

The above components are therefore not well protected against evaporation and against chemical reactions such as oxidation.

The oil itself is not sufficiently protected and produces a bad odor.

In order to guarantee satisfactory freshness (5helflife), special methods have to be used to package the powder from this, such as packaging in an atmosphere of inert gas.

Of course this last method does not help prevent quality deterioration that occurs after opening the package.

In the production of instant coffee powder, it has been proposed to combine a mixture of aroma and flavor components with some agglomerates.

(US Pat. No. 3,077,405) In this case, aroma and flavor components are combined in the oil.

Oil is sprayed onto the powder in such an amount as to clump up at most 10 parts of the powder.

However, it has been found that the aroma and flavor components and oils incorporated into the powder are not adequately protected in this way.

Also in this case. Packaging in an inert atmosphere is desirable and even mandatory.

The aim of the present invention is to better protect aroma and flavor components in instant powders.

The present invention provides that aromatic and flavorful droplets of a water-immiscible, preferably edible, organoleptically acceptable liquid form primary particles constituting agglomerated agglomerates. It consists of an agglomerated instant powder embedded in bonding crosslinks.

In the method of obtaining the product according to the invention, the following requirements are combined:

The aroma and flavor components must first be dissolved in a liquid that does not readily volatilize the aroma and flavor components, such as an oil, preferably an edible oil that is palatable and olfactory.

Second, coalescence of the instant powder occurs during the agglomeration step.

Third, in the drying step, the initially obtained particles are fused together to form a porous mass, thereby achieving agglomeration.

Merely sticking the particles together as described in the method according to US Pat. No. 3,077,405 does not serve the purpose of the present invention.

The interfusion of the initial particles just described can be achieved in a variety of ways.

Heat and steam can be applied, but preferably water is used at a relatively low temperature.

In a later embodiment of the invention, a fine mist of water and aromatic and flavored oil was applied to the powder and the powder was then dried.

Preferably, it is dried again at a relatively low temperature. A thin mist of oil and water is conveniently obtained by first emulsifying the oil in water, and this emulsion is then converted into fine droplets, for example by spraying through a nozzle.

As a result of the method according to the invention, the aromatic and flavored oil droplets are substantially completely embedded in the mass and well protected.

Applying this method, it is even possible to dispense with the precautions of packaging the powder in an inert atmosphere.

It is desirable to carry out the process in such a way that at least a majority of the initial particles are agglomerated in all strands.

This method provides a uniform distribution of aroma and flavor elements in the product.

Agglomeration can very well be carried out in equipment that provides a rotational movement of the particles, such as a rotating drum or a vibrating table.

Very good results have been obtained with coffee powder using a rotary pan device such as that described in GB 1248310.

Depending on the nature of the particular substance to be agglomerated and the aroma and flavor components to be incorporated into the product, the amounts of water and oil used, the ratio of these amounts, and the differences between the agglomeration steps. The temperatures applied must be mutually adjusted.

The method according to the invention is particularly useful for the production of instant coffee powder or instant powder containing some amount of soluble dry coffee extract.

The following detailed description concerns this particular case.

In the production of instant coffee, it is common practice to extract roasted and ground coffee beans with water, after which the water is removed, for example by spray drying or freeze-drying.

To obtain high yields, roasted and ground coffee beans must be shaken for a long period of time in contact with hot water.

This treatment is detrimental to certain important aroma and flavor components that are sensitive in nature and undergo many chemical rearrangements or reactions.

For this reason, the aroma and flavor components are removed from the coffee before extraction in order to recover the aroma and flavor components.

It is customary to add the above-mentioned ingredients in one of the steps of the process for producing instant coffee, which follows the extraction step.

A common method to remove volatile aroma and flavor components is to subject roasted and ground coffee beans to steam distillation.

The desired components are recovered in the steam distillate.

For convenience, only the part of the coffee mixture with the highest content of the desired aroma and flavor components is treated in this way.

Other methods that have been proposed are: extracting ground coffee beans by roasting them with solvents such as fluorine-containing compounds or liquefied carbon dioxide;

The aroma and flavor components can be re-incorporated into the main mass of the product by dissolving them in an edible, gustatory and olfactory oil and then incorporating it into the product.

Coffee oil is useful for this purpose.

This oil is obtained from coffee beans by expulsion or extraction.

It is particularly proposed to treat the steam distillate with an edible and gustatory oil in such a way that the aroma and flavor components are transferred, at least to a substantial part, from the aqueous phase to the oil phase. ing.

According to the invention, as described above, the flavor and aroma rich oil is incorporated into the remaining product by adding it to the dried extract in the liquid used in the agglomeration step. let

This liquid can be obtained by emulsification as follows.

The above oil is mixed with an aqueous solution containing about 20 to 30 parts water-soluble coffee component, for example, in an amount of about 2:3.

The mixture is homogenized to form a stable oil-in-water emulsion.

This emulsion is added to the steam distillate at a ratio of 1:6 to 1:1, for example.
Add in a ratio of 15:1.

It has been found that special care must be taken to ensure that the transfer of aroma and flavor components from the aqueous phase to the oil phase is as complete as possible.

Factors that influence this migration are contact time, oil droplet size, temperature and amount and nature of emulsifier.

It is desirable that the temperature used be above the freezing point of the oil, but not too high, in order to avoid undesirable reactions as much as possible.

Very good results have been obtained at normal room temperature.

Contact time depends on droplet size.

Good results have been obtained for droplets approximately 5 microns in size.

For room temperature operations with coffee oil and coffee extract as emulsifier, the contact time preferably has at least 1
Must be time.

The migration was confirmed by gas chromatographic analysis.

It is known in these experiments that an average of about 5/6 parts of volatiles, which are known to contribute significantly to aroma and flavor, can be transferred to the oil phase.

Some components are migrated to a lesser extent and others to a higher extent.

The inventors have found that the products obtained as described above are superior in quality to products obtained by conventional methods.

This is shown by taste, smell and gas chromatography research studies.

In the product obtained by the method according to the invention, a substantial portion of the aroma and flavor characteristics important for the quality of fresh coffee brewing are still present.

In products obtained by known methods, a substantial portion of the aroma and flavor signatures mentioned above are absent or present in small amounts.

In Canadian Patent No. 837021 it is proposed to apply an emulsion of aromatic oil in water to coffee powder.

This method, however, is not accompanied by agglomeration.

On the contrary, it is specifically stated that the powder is not altered in any respect in its physical properties.

In contrast to this method as described, the main point of the method according to the invention is that the water-immiscible ingredients with aroma and flavor are trapped inside the mass created by fusing the initial particles together. It is.

Example ■ The following experiment was conducted as illustrated in the process diagram.

Good quality roasted coffee (A) 1000 to 91 grinder 2
It was crushed with.

The coefficient of 90 or more of the crushed particles was larger than 0.4 mm.

Approximately 50% of the particles were over 21 mm in diameter.

The ground coffee was steam-distilled 3°.For this purpose, the ground coffee was equally divided into 6 batches and all batches were treated in the same way with steam at atmospheric pressure.

The vapor leaving the coffee bed was conducted through a condenser operating at 12° C. and condensed.

150 g of steam distillate was obtained.

The first portion of the distillate of each batch contains many aromatic and flavor components.

The distillate was therefore divided into two parts.

In the end, two equal parts were obtained.

75 Kg of highly aromatic distillate 5 and 75 Kg of water diluted distillate 6.

After steaming, coffee particles 20 with a diameter of less than 0.2 mm 7 were passed through a sieve 1 to separate them from the main amount of steamed coffee.

The sieved particles were divided equally into 10 batches.

2 to 7 batches each of 5 to 9 Freon-12 at room temperature
, 10 in an autoclave 9 under pressure.

The solvent was evaporated from the extract 11 and in total 2 Kg of coffee oil 13 was obtained.

The main amount of steamed coffee remaining after sieving 7 was extracted with water in the usual manner in a sieving coffee brewer 19.

21 The remaining insoluble residue was removed. Extraction was carried out in a steady counter-current apparatus using water at 170°C to obtain an extract 22 at 90°C with 400 parts coffee component dissolved in 1200 parts water.

Steam distillate 6, diluted 75 to 7 with water, was added to this extract.

The resulting mixture 23 is placed in a spray dryer 24 at an inlet temperature of 2
It was dried with air at 90°C.

The temperature of the air leaving the dryer was 110° C. The drying process yielded a 400:9 instant coffee extract 27 with a moisture content of 2.8% (by weight).

820 kg of roasted coffee (B), which is different in quality from the already mentioned coffee (A), was ground.

This coffee was chosen because it adds properties to the final product that cannot be obtained with coffee (A) alone.

Particles smaller than 0.2 mm in diameter were separated from the ground coffee through a sieve.

These fine particles were extracted with Freon-12 as described above.

As a result, lKf of coffee oil 13a was obtained, and
Added to 2Kg of coffee oil 13 obtained from coffee (A).

The large particles were directly extracted and spray dried as described for coffee (A) without steam distillation.

This yields 330Kg of instant coffee extract 2
8 was added to powder 21 in mixer 29 to obtain mixed product 30.

3 Kg of coffee oil 13+13a was mixed with 3 to 9.14 of an aqueous solution of dry instant coffee powder, and the concentration of dissolved coffee was 20 parts (by weight).

This mixture is labeled with the Rapisonic mark ■“ (Ra-p 1s
A round pore suspension was formed in water with oil droplets with an average size of 5 microns and a maximum size of 10 microns.

The 5 to 9 emulsion thus obtained was converted into a 75 Kf steam distillate containing a number of aromatic and flavor components.
and mixed.

This mixture 17 was kept at 22°C for 3 hours.

After this period. This mixture was suitable for use as an agglomerating liquid.

Spray-dried coffee extract powder mixture 730Kg30
was agglomerated on a rimmed pan-agglomerator 31 with a capacity of 35 Kf/h.

The pan was tilted at 48° horizontally and rotated 20 times per minute.

The diameter of the bread was 1 meter.

Agglomerating liquid 18 was sprayed onto the flour to agglomerate the product leaving the pan with a moisture content of about 11%.

This step was carried out at 21°C.

The particle size of the spray-dried powder averaged about 0.2 rtrm.

The average size of the spray droplets of the liquid for lump accumulation is approximately 0.1 mm.
Met.

The formed mass was dried immediately after leaving the pan.

Drying was carried out in two different ways.

One part V of the wet product was vacuum dried at 50° C. at a pressure of 0.12 y+on of mercury for 3 hours, and the other part was dried in a vibrating horizontal fluidized bed dryer with air heated to 80° C.

In this case, at least 90% of the dried mass had a diameter of 0.5 mm to 2 mm.

Another product R was prepared for reference. Steam distillate and water extract from roasted coffee beans A were prepared as described above.

In total steam distillate was added to the extract and the mixture was spray dried.

The dried extract was added to and mixed with the dried extract of roasted coffee B prepared as described above.

Taste and olfactory evaluations by experienced coffee tasters and market tests showed that Product V was slightly superior to the original product.

Products V and L were found to be significantly superior to Product R in both tests.

The three products were tested for the content of volatile substances using a gas chromatograph.

When displayed as a comparative value, the number 119 is 17 for product R.
4 was obtained for product R and 162 for product V.

These numbers indicate the integrated peak area of the corresponding chromatograph.

Apart from the peak areas, slight differences in the relationships between the chromatographic peaks were observed.

They showed great similarity from a qualitative point of view.

No signs of quality deterioration were observed by an experienced taster when tasting the agglomerated flour after six months.

These samples were placed in sealed glass bottles, but no special precautions were taken to replace the air in the bottles with inert gas.

Bottles are stored in the same manner as is customary when selling such products.

Example ■ 367 kg of ground and roasted chicory (Chrysanthemum japonicum) and 300 kg of ground and roasted coffee beans were used.

The taste of the coffee was such that it could be combined well with chicory.

Process the coffee with steam as described in the example to make a total of 4
5Kg of steam distillate was obtained.

Divided into two parts.

That is, 32.1 to 9 aromatic distillates and 12.9 Kg of water diluted distillate.

17Kg of fine powder was sifted from the steamed coffee.

Freon-12 was prepared from these fine powders by the method described in Example I.
After extraction and evaporation of the solvent, 1.3 Ktj of coffee oil was obtained.

Extracting and concentrating the remaining steamed coffee yields 30
0 Kg of coffee extract was obtained, consisting of 180:9 water and 120:9 solids therein.

Extract chicory (chrysanthemum) (367 Ky) and reduce it by 1 to 234
Kikusha extract 570 to 9 was obtained consisting of solid K9 and 336 kg of water.

300 Kg of coffee extract, 570 Kg chicory extract and steam distillate diluted with 12.9 to 9 parts of water were mixed.

This mixture was spray dried to produce a coffee/chicory extract powder of 354~.

1.3 Kg of coffee oil was mixed with 1.5 Kg of a 30% aqueous solution of coffee extract powder.

This mixture was homogenized using a Rapi Sonic Mark ■.

The average size of the oil droplets in the homogeneous mixture was approximately 5 microns, with a maximum of 10 microns.

This emulsion was mixed with the aromatic steam distillate of 321 to 9 and the mixture was left at 20° C. for 4 hours.

After this period the mixture could be used as an agglomerating liquid.

Example of coffee/chicory (chrysanthemum) extract powder 354Kg■
The mixture was agglomerated with this agglomerating liquid using the pan-agglomerator described in .

The lumps were dried in a vibrating air dryer with 90°C D air.

The agglomerated product had better coffee-like properties than regular coffee/kikusha powder.

The regular powder above is 55:4 from Coffee and Kujishiya.
The coffee is extracted with water in a weight ratio of 5 to 5 in the following manner: steam-enriching the coffee, thereby creating an aromatic steam-distilled distillate.

Extract chicory (chrysanthemum) with water.

The two extracts and steam distillate are mixed and spray dried.

” was obtained. When following the method of the present invention, coffee and chicory (chrysanthemum) are combined to produce coffee rings that have a better coffee-like quality than traditional brewed powders made from the same raw materials.
This experiment shows that it can be made from

This result shows that the weight ratio of one coffee to chicory (chrysanthemum) is 45.
: 55, the regular extract powder is obtained from coffee and chicory (chrysanthemum) in a weight ratio of 55:45.

[Brief explanation of drawings]

The attached diagram is a process diagram. Explanation of symbols of main parts 2...Crusher, 3...Steam distillation, 5...Aromatic distillate, 6...Distillate, 7.
...Sieve, 9...Autoclave, 10...Freon-12,11...Extract, 13...Coffee,
13s...Coffee oil, 15...Rapitosonic mark ■, 17...Mixture, 18...Liquid for agglomeration, 20...Coffee boiling, 21...Insoluble grounds,
22...Extract. 24... Spray dryer, 27... Powder, 29... Mixer, 31... Pan-agglomerator, 33... Vacuum dryer.

Claims (1)

[Claims] 1. In the process of preparing an agglomerated aromatized and/or flavored water-soluble ready-to-eat food powder, the entire food product is immiscible with water, in which the desired aromatized and flavored compounds are dissolved; Homogeneously dispersing an oil-in-water emulsion from a non-volatile, edible, organoleptically acceptable oil and water, agglomerating the wet particles, and drying the agglomerated particles to create a fragrance and/or A method characterized by forming a porous agglomerate substantially completely embedded with fine droplets of flavor-containing oil.