MX2013007125A

MX2013007125A - Dairy containing beverages with enhanced flavors and method of making same.

Info

Publication number: MX2013007125A
Application number: MX2013007125A
Authority: MX
Inventors: Urano A Robinson; J Marcio Da Cruz; Dien Van Vu
Original assignee: Starbucks Corp Dba Starbucks Coffee Co
Priority date: 2010-12-22
Filing date: 2011-12-07
Publication date: 2013-10-01
Also published as: SG191162A1; WO2012087585A1; AU2011349833A1; CO6761346A2; PE20140460A1; JP2014503213A; CL2013001834A1; AR084533A1; EP2654441A4; CN103338646A; CA2821461A1; EP2654441A1; RU2013133819A; TW201230962A; KR20140004133A; BR112013015971A2

Abstract

The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.

Description

BEVERAGES CONTAINING DAIRY WITH IMPROVED FLAVORS AND METHOD OF MANUFACTURE OF THE SAME FIELD OF THE INVENTION The present embodiments relate generally to dairy containing beverages with improved qualities such as flavor and methods of making the same.

BACKGROUND OF THE INVENTION Many beverage components have a distinctive taste and aroma that is difficult to duplicate in a more convenient manner. An example of such a beverage component are dairy products. Conventional dairy products such as milk are often obtained as a liquid and provided to the consumer in a way that requires limited processing. However, significantly more processing is required for products that have a long shelf life such as instant beverages with dairy, carbonated beverages, etc., some of which are desired in a form containing dairy products. However, the milk is susceptible to contamination by microorganisms and is then subject to very strict sterilization guidelines. Like ia, for any product containing dairy products to be approved for sale for human consumption, it must be robustly preserved.

Many techniques for preserving dairy-containing products to yield a long shelf life have been attempted, most of which include pasteurization and heating the dairy product at high temperatures repeatedly over long periods of time in order to kill organisms and prepare the dairy for efficient processing. Unfortunately, heating a dairy component to high temperatures, heating a dairy component multiple times or heating a dairy component for long periods of time causes molecular changes in the dairy product leading to bitter or processed tastes, which may decrease the attractiveness of the milk. drink. More over, many aromas and flavors associated with dairy are very delicate and complex. With conventional heating methods, delicate flavors can be degraded or lost during the processing and manufacturing methods. This degradation can substantially reduce the perceived quality of the product. For this reason, special care should be taken in the preparation and storage of dairy components so that desired aromas and flavors are improved and undesirable flavors and aromas are reduced or eliminated.

Moreover, since instant beverages containing dairy are conventionally repeatedly exposed to high temperatures for long periods of time during their preparation, the flavor and fragrance are degraded, producing a beverage with flavors and fragrances that are far from the associated flavors and fragrances. to fresh drinks that contain dairy. The non-perishable dairy products of the present embodiments overcome these problems of the prior art as well as provide additional advantages.

SUMMARY OF THE INVENTION The present embodiments relate to non-perishable beverages, for example non-perishable beverages containing coffee components, dairy components, flavoring components and other ingredients. The preparation of dairy components in liquid or dry form is carried out in a manner that preserves the taste, mouthfeel, aroma, color and consistency of the dairy product while becoming substantially aseptic and therefore appropriate for use in a product Instant or a product did not perish.

The preparation of the dairy component comprises multiple steps such as filtering, concentrating, sterilizing and drying. However, some embodiments may comprise fewer steps, more steps, steps in different order and / or steps in different combinations depending on the type of dairy materials at the beginning are used, their consistency and other characteristics. Several different combinations of filtering, concentrating, sterilizing and drying are discussed below and each can be performed in a wide variety of variables in terms of, for example, the pore size of the filters in the filtration, the temperature and duration of the concentrate. , the temperature and pressure of the sterilized, the type and temperature of drying, etc.

Filtration is useful when preparing a non-perishable dairy component since it can provide a low heat or no heat method for removing bacteria and other contaminants from a dairy component. Avoiding excessive heat of a dairy component can help preserve flavor, mouthfeel, aroma, color and consistency. Several different types of filters and filters can be used separately in sequence, if desired. In some embodiments, the dairy component is subject to repeated rounds of leaks between two different types of leaks depending on the desired result.

The concentration of beverage components can make the beverage component easier to process, filter, sterilize, transport and store. Especially, with an instant or non-perishable beverage, it is advantageous to have the beverage in a more compact form. The concentration can be used in addition to, or instead of, filtering to remove undesired materials from the dairy component. In fact, some concentration methods include a filtration aspect, such as concentration by reverse osmosis. With the concentration, the focus is on removing the excess water to reduce the size of the component and reduce the cost associated with the processing, transportation and additional storage of it.

Although filtration of a liquid can remove significant amounts of bacteria, so for a liquid to be considered aseptic as required for non-perishable products, additional sterilization methods are often required. Conventional sterilization methods of a dairy component exposes the milk component to very high temperatures, exposes the milk component to repetitive heating or both. The present embodiments provide a method that includes a sterilization that does not heat the milk component above a certain temperature or prevents repetitive heating of the milk component. In this way the taste, the mouthfeel, the aroma, color and consistency of a fresh dairy product can be preserved in an instant drink, not perishable.

As will be described in more detail below, some embodiments of the present disclosure relate to a process for preparing a liquid dairy component for use in a non-perishable beverage that involves filtration, concentration and sterilization. Some other embodiments are related to a process for preparing a dry dairy component for use in a non-perishable beverage that involves filtration, concentration, sterilization and drying.

BRIEF DESCRIPTION OF THE FIGURES Figure 1 is a process flow diagram illustrating a global view of an embodiment of a method for making a coffee beverage with improved flavor and aroma.

Figure 2 is a process flow diagram illustrating a global view of an embodiment of a method for making a coffee beverage with improved flavor and aroma.

Figure 3 is a process flow diagram illustrating a global view of an embodiment of a method for spraying a raw material in a refrigerated environment.

Figure 4 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable dairy product.

Figure 5 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable dairy product.

Figure 6 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable dairy product.

Figure 7 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable dairy product.

Figure 8 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable coffee / dairy product.

Figure 9 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable coffee / dairy product.

Figure 10 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a liquid, dairy, non-perishable and liquid product.

Figure 11 is a process flow diagram illustrating a global view of an embodiment of a method for preparing a non-perishable, dry dairy product.

Figure 12 is a process flow diagram illustrating a global view of an embodiment of a method for spraying a raw material in a refrigerated environment.

DETAILED DESCRIPTION OF THE INVENTION The following discussion is presented to enable a person skilled in the art to make and use one or more of the present embodiments. The general principles described here can be applied in embodiments and applications other than those detailed below without departing from the spirit and scope of the disclosure. Therefore, the present embodiments are not intended to be limited to the particular embodiments shown, but the broadest scope consistent with the principles and features described or suggested herein should be agreed upon.

Dairy products are a common component in foods and beverages throughout the world; However, preserve dairy products for use in μ? The extended period of time after its collection has proved difficult. Dairy, non-perishable and conventional products have been prepared in an attempt to approximate the flavor of a fresh dairy but he generally knows, smells and feels processed. The present embodiments provide a daily product that tastes, smells and feels more like a dairy that has been newly obtained. Some embodiments relate to liquid dairy components, such as, for example, liquid milk, liquid skimmed milk, non-fat liquid milk, low-fat liquid milk, whole liquid milk, half-cream and half-milk liquids, liquid light cream; light, whipped and liquid cream, liquid cream, lactose-free liquid milk, low-lactose liquid milk, sodium-free liquid milk, low-sodium liquid milk, liquid milk fortified with nutrients such as vitamins A, D, E, K or calcium; dairy liquid high in protein, liquid concentrate of whey protein; Whey protein, isolated and liquid, etc.

Some embodiments relate to dry dairy components, such as, for example, dry whole milk, non-fat dry milk, low-fat milk powder, whole milk powder, dry whey solids, whey powder demineralized, individual whey protein, dairy casein powders, individual casein powder, anhydrous milk fat, dry cream, lactose-free dairy powder, dried lactose derivatives, low sodium dairy powder, etc. The present embodiments also include calorie-free dairy, cholesterol free dairy, low calorie dairy, low cholesterol dairy, light dairy, etc. Also included are combinations of any of the above dairy liquid or dry components in any proportion.

For a dairy product to be non-perishable and meet regulatory standards, it should be aseptic. In the past, pasteurization has been used to make aseptic dairy products, but the high heat involved with pasteurization (heating to temperatures above 145 ° F and above) and repeated heating steps cause the dairy to take on a taste of processing that It is unwanted. However, dairy products that are not heated above a certain temperature or are not heated again and again typically do not have this taste of processing. The present embodiments relate to non-perishable beverages and methods for carrying them out which do not have a processing taste. A non-perishable beverage can typically be stored at room temperature for at least 6 months and up to 18 months, without developing an objectionable taste, mouthfeel, aroma, color or consistency.

As described above, exposure to high temperature or repeated exposures to heat in a sterilization process can lead to undesired qualities in a dairy-containing beverage. However, in order to be non-perishable, the beverage must be substantially free of microorganisms. A method for removing such microorganisms and other contaminants that can be carried out without high temperature or repeated heating is filtration. Different types of filtration can be used with or without heating to remove bacteria, excess water, high molecular weight proteins and other contaminants from liquids. Consequently, dairy components can be filtered using membrane filtration as an alternative method without heat or low heat to remove bacteria and other unwanted contaminants.

Examples of materials used for such membrane filters include cellulose acetates, ceramics, cellulose esters, polyamides, etc. The types of filtrations are not limited or include, for example, nanofiltration, ultrafiltration, microfiltration, reverse osmosis filtration and any combination of these. Membrane filters can be obtained from Koch Filter Corporation (Louisville, Kentucky) or Millipore Inc. (Billerica, Massachusetts), for example. Examples of suitable membranes are Romicon® made by Koch or Amicon® made by Millipore. Pore diameters for such filters can be from about 0.005 microns to about 0.5 microns and from around < 1K at around 500K MWCO (Molecular Weight of Cut). In some embodiments, the dairy component is filtered using microfiltration to remove bacteria, protein and high molecular weight particles. In other embodiments, a Combination of filtration methods such as nanofiltration, ultrafiltration, microfiltration, reverse osmosis filtration is used. Membrane filters also be used in the present embodiments to concentrate solutions and remove water, salts or proteins, for example. After filtration of a dairy component, materials such as bacteria and high molecular weight proteins blocked by the filter can be stored or discarded. The liquid that passes through the filter is usually maintained as the filtration product. In some embodiments, the dairy component contains significantly less bacteria and other contaminants after being subjected to a filtration process.

For the purpose of facilitating the filtration and other process of a dairy component, the dairy component can be concentrated by eliminating water and salts, for example. In addition, the concentration of the components of the beverage can make the beverage component easier to process, sterilize, transport and store. In some embodiments, the dairy component can be concentrated using the filtration techniques described above. In other embodiments, the dairy component can be concentrated using other techniques, such as freeze concentration. The concentration by freezing involves concentration by partially freezing the liquid dairy component and subsequently separating the resulting ice crystals that come out of a liquid concentrate. Other methods of concentration are the mild thermal evaporation of low pressure / low temperature and high vacuum, evaporation at low temperature, for example. Some embodiments relate to concentration by a combination of the above methods. In some embodiments, the milk component can be concentrated by a combination of a membrane filtration and a membraneless concentration. For example, the concentration of the milk component can be carried out through a combination of a reverse osmosis filtration and a freeze concentration. In other embodiments, the dairy component can be concentrated through a combination of different types of filtration, such as ultrafiltration and reverse osmosis filtration. In still other embodiments, the dairy component can be concentrated through a combination of more than one non-filtration techniques, such as a combination of a freeze concentration and mild thermal evaporation at low temperature / low pressure.

Some embodiments refer to dairy components in liquid form. Other embodiments relate to dairy products in dry or powder form. As with the filtrate, concentration and sterilization discussed above, the drying of the dairy product, if performed, should be done in a manner that improves the taste, mouthfeel, aroma, color and consistency of the dairy component. Dry the dairy component must be done carefully to avoid exposure to high temperatures, repetitive heating and oxygen which can damage the flavor and aroma of the dairy component. In addition, care must be taken when drying to avoid any conditions that may contaminate the dairy component with bacteria or other contaminants. Examples of methods of drying a dairy component include lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeolizing, etc., or any combination thereof. Zeodration involves drying with zeolites. Zeolites are materials that contain pores that allow the passage of water but do not allow the passage of certain other materials. Drying by zeodration consists in placing the wet solution in contact with zeolites, removing only the water from the zeolites and then removing the zeolites leaving a dry product.

In some embodiments, vacuum drying can be carried out at from about 10 mbar to about 40 mbar at a temperature of from about -20 ° C to about 0 ° C. The lyophilization can be carried out at from about 0.5 mbar to about 50 mbar and at a temperature from about -20 ° C to about 0 ° C. In addition, if water is to be removed by sublimation, the pressure during lyophilization may be below about 6 mbar and the temperature below about 0 ° C. In some embodiments, the zeodulation can be carried out at a pressure of from about 0.1 to about 50 mbar and a temperature of from about 10 ° C to approximately 60 ° C. Temperature and pressure ranges can be carefully monitored to obtain only a sublimation of the water which leaves the product's flavor compounds intact. In one example, a dairy component can be dried at a temperature below about -11 ° C to substantially preserve all flavoring properties. In some embodiments, the temperature may be below about 0 ° C until the last stage of drying (e.g., from about 5% to about 8% moisture) and then, the temperature of the product may be raised by above about 0 ° C. In some embodiments, the amount of time that the dairy component is subjected to drying is minimized to avoid flavor degradation.

Additionally, some embodiments relate to methods for maintaining the aseptic and fresh dairy component during the majority of the process. Such methods also help to prevent the dairy product from encountering unnecessary heat, oxygen and bacteria that may have negative effects on the taste, mouthfeel, aroma, color and consistency of the dairy product. Such methods include cooling the machinery and gases that come into contact with the dairy component during filtration, concentration and packaging, for example. Additionally, aseptic packaging, substantially aseptic packaging and aseptic packaging can be used to package the dairy product directly after treatment to minimize exposure to heat and microorganisms.

In some embodiments, a liquid dairy product can be prepared with a taste more like a fresh dairy product than conventional dairy products processed and preserved. Some methods to achieve such a dairy product involve filtration, concentration and sterilization of a dairy component, unpasteurized and crude, without pasteurizing the dairy component. Other methods involve filtering, concentrating and sterilizing an unpasteurized dairy component without heating the milk component above about 145 ° F, by above about 144 ° F, above about 143 ° F, above about 142 ° F, above about 141 ° F, above about 140 ° F, above about 139 ° F, above about 138 ° F, above about 137 ° F, above about 136 ° F, above about 135 ° F, above about 133 ° F, above about 130 ° F, above about 127 ° F, above about 125 ° F, above about 123 ° F, above about 122 ° F, above about 121 ° F above about 120 ° F, above about 1 19 ° F above about 1 18 ° F, above about 1 17 ° F, above about 16 ° F, above about 115 ° F, above about 1 10 ° F, above about 00 ° F, above approximadame nte 90 ° F, above about 80 ° F, above about 70 ° F, or above about 60 ° F. The fact that the milk component is not heated above a certain temperature allows the milk component to retain its original flavor, aroma and sensation, thus achieving a non-perishable dairy product that tastes, feels and smells more like a product fresh dairy and less as a processed dairy product.

Some embodiments relate to the preparation of a dry milk product that has a taste more like a fresh dairy product than to conventional processed and preserved dry dairy products. Some methods to achieve such a dairy product involve concentrating, sterilizing and drying a raw, unpasteurized dairy component, without heating the dairy component above about 80 ° F more than once, above about 77 ° F more than one once, above about 75 ° F more than once, above about 70 CF more than once, above about 65 ° F more than once, above about 60 ° F more than once, per above about 65 ° F more than once, above about 60 ° F more than once, above about 55 ° F more than once, above about 50 ° F more than once, above about 45 ° F more than once, above about 40 ° F more than once, above of about 35 ° F more than once, or above about 30 ° F more than once.

Although the filtration of a liquid can remove significant amounts of bacteria, so that a liquid is considered aseptic as required for non-perishable products, additional sterilization methods are often required. The sterilization of the dairy component can be carried out in many different ways, however, methods that do not heat the dairy component to more than a certain temperature and methods that involve minimal or no repeated heating over a certain temperature often result in most desirable qualities of a dairy-containing beverage, such as flavor, mouthfeel, aroma, color and consistency. Examples of such sterilization include high pressure sterilization (HP), short temperature high temperature pasteurization (HTST), pressure assisted thermal sterilization (PATS) and temperature assisted pressure sterilization (TAPS). When a TAPS is done, many of the bacteria in the liquid are killed by the increased pressure of the process. Therefore, with a properly filtered, concentrated and somehow prepared dairy component, a TAPS can often result in an aseptic product that has not been heated above a certain temperature. In some embodiments, a TAPS can be performed at a temperature from. about 60 ° F to about 150 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to about 10 minutes. In other embodiments, a TAPS can be made at a temperature from about 80 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 1 minute to about 6 minutes. A PATS involves bringing the dairy component to a high temperature, however, unlike conventional sterilization methods, a PATS can only heat the dairy component on a a certain temperature only once, which results in more desirable qualities in a dairy-containing beverage such as flavor, mouthfeel, aroma, color and consistency. A PATS can be carried out at a temperature from about 250 ° F to about 350 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to about 10 minutes.

The above-described processing methods of a dairy component can be performed in many different combinations and with a wide variety of variables. For example, in some embodiments both filtration, concentration, sterilization and drying are used in the preparation of a beverage containing non-perishable milk. In other embodiments, only filtration, concentration and sterilization are used. In other embodiments, only filtration and concentration are used. In still other embodiments, only concentration and drying are used. In some embodiments, concentration, sterilization and drying are used.

Figures 4 - 11 below illustrate exemplary embodiments in which combinations and particular variables are used. However, the following are in no way intended to limit the scope of the present embodiments encompassing modifications and equivalent arrangements included within the spirit and scope of the appended claims. It should be understood that the concentrations described below are for illustrative purposes and may vary without departing from the scope of the present disclosure. Each exemplary embodiment is directed in turn below with reference to the appended figures.

Figure 4 shows a general view of an embodiment of a method of preparing a non-perishable dairy product. In this embodiment, filtration, concentration and drying are carried out in the dairy component. Examples of concentrations are shown. Referring to Figure 4, a dairy component at a concentration of 1X, shown in block 401, is subjected to at a concentration by reverse osmosis and / or ultrafiltration (UF) as shown in block 402. Depending on the conditions and the desired result, only a reverse osmosis concentration or an ultrafiltration can be performed on the dairy component, or both can carried out. In some embodiments, the nanofiltration, microfiltration or a combination thereof is also performed in the dairy component at the 1X concentration. The concentration of reverse osmosis and / or ultrafiltration of the milk component of concentration 1 results in a milk component which is, for example, at a concentration of about 2X shown in block 403. Then a freezing concentration is carried out in the dairy component of concentration of about 2X as shown in block 404, to produce the milk component at a concentration of about 6X, for example, as shown in block 405. A freeze concentration may be successful in concentrating the component milk at a concentration of 6X or greater, where other methods such as reverse osmosis are not. Depending on the desired level of concentration, different concentration methods can be repeated and combined in many different ways. The dairy component with a concentration of about 6X is then subjected to sterilization in block 406, which may be a high pressure sterilization (HP), a temperature assisted pressure sterilization (TAPS) or a combination thereof. . After the above process example, the dairy component may undergo further processing or may be ready for final packaging.

Figure 5 shows another exemplary process similar to that shown in Figure 4 but differs in that the dairy component is dried after concentration and optional filtration instead of being subjected to sterilization. Such a process can be useful in the preparation of a dry powder dairy component. In the embodiment example shown in Figure 5, a dairy component at a concentration 1X, shown in block 501, is subjected to a concentration of reverse osmosis and / or ultrafiltration, as shown in block 502. Depending on the conditions and the desired result, only one Reverse osmosis concentration or ultrafiltration in the dairy component, or both can be carried out.

In some embodiments, the nanofiltration, microfiltration or a combination thereof is also performed in the dairy component at a concentration of 1X. The concentration of reverse osmosis and / or microfiltration results, for example, in a milk component that is at a concentration of approximately 2X shown in block 503. Then a freezing concentration is carried out in the milk component of approximately 2X as shown in block 504 to produce, for example, the milk component at a concentration of about 6X as shown in block 505. Then the milk component at a concentration of about 6X can be subjected to at least one lyophilization, drying by spraying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeodration, etc. as shown in block 506. After the above exemplary process, the dairy component may undergo further processing or may be ready for final packaging.

Figure 6 shows a general view of another embodiment of a method of preparing a non-perishable dairy product in which only the freeze concentration and an optional drying step are included. This method can be an intermediate step in a larger method. In this embodiment, a dairy component at a 1X concentration shown in block 601, is subjected to freeze concentration as shown in block 602 to produce the dairy component at a concentration of about 6X as shown in block 603. Then the dairy component at the concentration of approximately 6X can optionally be subjected to at least one lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeodration, etc. as shown in block 604. After the above exemplary process, the dairy component may undergo further processing or may be ready for final packaging.

Figure 7 shows a general view of another embodiment of a method of preparing a non-perishable dairy product wherein the concentration, filtration and an optional drying step are carried out. In this embodiment, the freeze concentration is used, but not. the, of reverse osmosis. Depending on the type of dairy component, its consistency and other properties, different processes and combinations of processes can be performed. This method can also be a separate method of preparing a non-perishable dairy component or can be part of a larger method. In this embodiment, a dairy component at a 1X concentration shown in block 701 is subjected to a freeze concentration as shown in block 702. The freeze concentration results in a dairy component which is, for example, at a concentration about 6X as shown in block 703. Then the ultrafiltration is carried out in the dairy component with a concentration of about 6X, as shown in block 704, to produce a filtered dairy component at a concentration of about 6X, as shown in block 705. Then the filtered dairy component at the concentration of about 6X can be subjected to at least one lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying. , zeodration, etc. as shown in block 706. After the above exemplary process, the dairy component may undergo further processing or may be ready for final packaging.

Some embodiments refer to the preparation of a beverage that contains both a coffee component and a dairy component. When combining two components such as coffee and a dairy product, some or all of the filtration methods, concentration, sterilization and drying described above, can be carried out on both components at the same time. Figure 8 shows a general view of an embodiment of the preparation of a non-perishable coffee / milk product, where a dairy component at a concentration of 1X is shown in block 801 and a coffee extract component is shown in block 801a , are combined to form a dairy / coffee blend (D / C component) and subjected to a reverse osmosis concentration and / or a freeze concentration as shown in block 802. In some embodiments, nanofiltration, microfiltration or a combination of these are also made in the combined component of coffee extract and dairy component at a concentration of 1X. The concentration by reverse osmosis and / or by freezing results in a concentrated milk / coffee component shown in block 803. The concentrated milk / coffee component can then be carbonated or gas treated to form a cream as shown in block 804. In some embodiments, the gas can be a mixture of gases. In some embodiments, the gas may be one or more inert gases. In some embodiments, the gas may be air. The resulting mixture can be dried by any method that efficiently traps the gas in the milk / coffee particles as shown in block 805, for example, at least by lyophilization, spray drying, filter-mat drying, drying in fluidized bed, vacuum drying, drum drying, zeodration, etc. After the above exemplary process, the dairy component may undergo further processing or may be ready for final packaging.

Figure 9 shows an overview of a method similar to that shown in Figure 8 described above. The main difference is that a dry pulverized coffee component is initially combined with the dairy component. As discussed in detail below, the present embodiments encompass many methods for introducing pulverized coffee to dairy components, coffee extract components, carbohydrate components and flavoring components, for example, in many different processing steps. Referring to Figure 9, a dairy component at a 1X concentration shown in block 901 and a pulverized coffee component shown in block 901a, are combined and subjected to a reverse osmosis concentration and / or a freeze concentration as it is shown in block 902. In some embodiments, nanofiltration, microfiltration or a combination of these are also performed in the combined component of coffee extract and dairy component at a concentration of 1X. The reverse osmosis and / or freezing result in a concentrated milk / coffee component shown in block 903. The concentrated milk / coffee component can then be carbonated or gas treated to form a cream as shown in block 904. In some embodiments, the gas can be a mixture of gases. In some embodiments, the gas may be one or more inert gases. In some embodiments, the gas may be air. The resulting mixture can be dried by any method that effectively traps gas bubbles in the milk / coffee particles, as shown in block 905, for example, by at least one lyophilization, spray drying, filter-mat drying. , fluidized bed drying, vacuum drying, drum drying, zeodration, etc. After the above exemplary process, the dairy component may undergo further processing or may be ready for final packaging.

Some embodiments relate to the preparation of liquid dairy components, while other embodiments relate to the preparation of dry dairy components. In Figure 10, the preparation of a liquid dairy component is shown. Figure 10 shows an overview of an embodiment where a raw dairy product is subjected to filtration, concentration and sterilization. In addition, Figure 10 shows the separation of the dairy into an aqueous subcomponent and a fatty subcomponent. In the embodiment shown, the aqueous subcomponent is subjected to filtration and concentration, while the subcomponent fat is not. If the subcomponent fat recombines with the aqueous subcomponent after it has been filtered and concentrated, then the combination is sterilized. Referring to Figure 10, an unpasteurized dairy component (such as raw milk) shown in block 1001, is separated into an aqueous sub-component (such as raw skim milk) shown in block 1003 and a fatty subcomponent (e.g., cream) shown in block 1002. The fatty subcomponent may be discarded at this stage or recombined with the aqueous subcomponent as shown in block 1010, after the aqueous subcomponent has been subjected to concentration and filtration. The aqueous subcomponent is concentrated using, for example, microfiltration as shown in block 1004 to remove the high molecular weight bacteria and proteins, as shown in block 1005. The aqueous subcomponent is then concentrated by, for example, reverse osmosis. as shown in block 1007 and ultrafiltration as shown in block 1008. The reverse osmosis of the aqueous sub-components results in a concentrated aqueous sub-component being stored and the water shown in block 1006 can be discarded. Ultrafiltration of aqueous sub-components results in a concentrated aqueous subcomponentwhich is stored and the water, lactose and salt, shown in block 1109, can be discarded. In some embodiments, the aqueous subcomponent may be subjected to repeated rounds of filtration and concentration, and more than one filtration and concentration method may be used. The aqueous subcomponent can be standardized as shown in block 1010, with at least one of the proteins, salts and a fatty subcomponent of milk, such as cream. The fatty subcomponent used to standardize the aqueous component may be the fatty subcomponent shown in block 1002 or it may be a fatty subcomponent introduced from another source. In other embodiments, the aqueous subcomponent has been standardized without a fatty subcomponent, but with protein and salts. In still another embodiment, the aqueous subcomponent is standardized with only one fatty subcomponent. The aqueous subcomponent can then be transferred to a nearby container to be aseptic, substantially aseptic or aseptic, as shown in block 101 1.

The aqueous subcomponent can then be sterilized. In some embodiments, the sterilization can be at least one PATS as shown in block 1012 or a TAPS as shown in block 1013. A TAPS can be performed at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to about 10 minutes. A PATS can be carried out at a temperature from about 250 ° F to about 350 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to about 10 minutes. After sterilization, the liquid dairy product can be packaged (not shown). In some embodiments, the packaging is made in a manner that avoids contact with air, oxygen, bacteria, heat or any other substance or condition that may damage or contaminate the liquid dairy product. In some embodiments, aseptic packaging techniques are used, for example, purging with nitrogen, vacuum packaging, etc. Also, liquid nitrogen or any other oxygen scavengers can be used during packaging to minimize the oxygen degrading effects. After the above exemplary process, the dairy component may be subjected to further processing or may be ready for final packaging.

Figure 11 shows an overview of an embodiment of the preparation of a dry non-perishable dairy product. The methods for the preparation of a dry milk component can, in some embodiments, differ from the methods for the preparation of a liquid dairy component, in a significant way. For example, pasteurization is not used in the preparation of the liquid dairy component in the embodiment shown in Figure 10. However, pasteurization is used in the preparation of a milk powder component in the embodiment shown in Figure 11. Referring to Figure 11, a non-pasteurized dairy component (such as raw milk) shown in block 1101, is separated into an aqueous sub-component (such as raw skim milk) shown in block 1103 and a fatty subcomponent (eg. example, cream) shown in block 1102. The fatty subcomponent may be discarded at this stage or subjected to a mild pasteurization as shown in block 1106, and recombined with the aqueous subcomponent as shown in block 1108 after which The aqueous sub-component has been subject to concentration, filtration and pasteurization. The aqueous subcomponent is concentrated using, for example, freeze concentration as shown in block 1104 and membrane filtration, such as reverse osmosis, as shown in block 1105. The aqueous subcomponent may optionally be subjected to repeated rounds of filtration and concentration, as shown by the arrow extending from block 1105 to 1104 to achieve the desired level of concentration. In some embodiments, more than one filtration and concentration method is used. The concentrated aqueous subcomponent can then be sterilized, for example, by pasteurization. In some embodiments, the pasteurization is at least a mild pasteurization or HTST pasteurization as shown in block 1107.

The aqueous subcomponent can be standardized as shown in block 1108, with at least one of the proteins, salts and a fatty subcomponent such as cream. He The fatty subcomponent used to normalize the aqueous component can be the fatty subcomponent shown in block 1102, or it can be a fatty subcomponent introduced from another source. In other embodiments, the aqueous subcomponent has been standardized without a fatty subcomponent, but with protein and salts. In yet another embodiment, the aqueous subcomponent is standardized with only one fatty subcomponent. The aqueous subcomponent can then be dried as shown in blocks 1109, 1110 and 1111 using at least one of: lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeodration , etc. In some embodiments, a gas can be bubbled into the aqueous subcomponent before and / or during the drying process. In some embodiments, the gas may be a mixture of gases. In some embodiments, the gas may be one or more inert gases. In other embodiments, the gas can be air. After the dairy component is dried, it can be vacuum packed as shown in block 1112. In some embodiments, the packaging is made so as to avoid contact with air, oxygen, bacteria, heat or any other substance that can damage or contaminate the dry milk product. In some embodiments, aseptic packaging uses, for example, nitrogen purge, vacuum packaging, etc. Also, liquid nitrogen or any other oxygen scavenger can be used during packaging to minimize the oxygen degrading effects.

In some embodiments, sugar may be added to the dairy-containing beverage such as, for example, sugar cane, fructose, corn syrup, dextrose, maltodextrin, dextrose, maltodextrin, glycerin, threitol, erythritol, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltulose, hydrogenated starch, gum lacquer, cellulose acetate, hydroxy propyl methylcellulose, starches, modified starches, carboxyl cellulose, carrageenan, cellulose acetate phthalate, trimellitate acetate cellulose, chitosan, corn syrup solids, dextrins, fatty alcohols, hydroxy cellulose, hydroxy ethyl cellulose, hydroxy methyl cellulose, hydroxy propyl cellulose, hydroxy propyl ethyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl methyl cellulose phthalate, polyethylene glycol or a combination of this.

An additional flavoring may also be added to the dairy-containing beverage such as, for example, vanilla, chocolate, hazelnut, caramel, cinnamon, mint, eggnog, apple, apricot, aromatic bitters, banana, berry, blackberry, blueberry, celery, cherry, blueberry, strawberry, raspberry, juniper berry, brandy, brandy, carrot, citrus, lemon, lime, orange, grapefruit, tangerine, coconut, cola, menthol, gin, ginger, licorice, spicy, milk, walnut, including almonds, macadamia nut, peanuts, nuts, pistachio, walnut, peach, pear, pepper, pineapple, plum, quinine, rum, white rum, golden rum, sangria, seafood, clams, tea, black tea, green tea , tequila, tomato, top note, vermouth, dry vermouth, sweet vermouth, whiskey, bourbon whiskey, irish whiskey, rye whiskey, scotch, canadian whiskey, red pepper, black pepper, horseradish, wasabi , jalapeño pepper, chipotle hot pepper essential oils, concrete essences, Absolute essences, resins, resinoids, balms, tinctures, Amyris oils, angelica seed oil, angelica root oil, anise oil, valerian oil, basil oil, tarragon oil, eucalyptus citriodora oil, eucalyptus oil , fennel oil, pine needle oil, galbanum oil, resin galbanum, geranium oil, grapefruit oil, guaiac wood oil, guayacan balsam, guayacán balsamic oil, absolute helichrysum essence, evergreens oil, ginger oil, absolute essence of iris root, lily root oil, absolute essence of jasmine, calamus oil, chamomile oil bleu, Roman chamomile oil, carrot seed oil, cascarilla oil, pine oil, peppermint oil, caraway oil, labdanum oil, absolute essence of labdanum , labdanum resin, absolute essence of bleach, essence of lavender, absolute essence of lavender, lavender oil, lemongrass oil, oil of penicillata Bursera (lináloe), oil of litsea-cubeba, laurel bay oil, oil of mace, marjoram oil, mandarin oil, essence of massoirinde, absolute essence of mimosa, oil of seed of abelmosco, abelmosco tincture, oil salbei muskatelle, oil of nutmeg, absolute essence of orange blossom, ac orange eite, oregano oil, palmarosa oil, patchouli oil, perilla oil, parsley oil, parsley seed oil, clove oil, peppermint oil, pepper oil, pepper oil, pine oil, poley oil, absolute essence of rose, rosewood oil, rose oil, rosemary oil, sage oil, bleach, Spanish salvia oil, sandalwood oil, celery seed oil, knitted lavender oil, star anise oil, storax oil, tagetes oil, pine oil, tea tree oil, turpentine oil, thyme oil, tolu balm , absolute essence of tonka, absolute essence of nard, vanilla extract, absolute violet leaves, verbena oil, vetiver oil, essence of juniper berries, wine yeast oil, wormwood oil, oil of wintergreen, olive oil ylang ylang, hyssop oil, absolute essence of civet, cinnamon leaf oil, cinnamon bark oil, etc., or a combination of these.

In some embodiments, coffee, dairy products, carbohydrates, flavors and other ingredients can be combined in a variety of process steps and in many different combinations. Some embodiments relate to a co-drying of different components in the preparation of a beverage. For example, powdered coffee can be added to liquid coffee (extract or concentrate), liquid dairy products (extract or concentrate) or coffee / dairy liquid (extract or concentrate) and then the resulting mixture can be sterilized and / or dried . In some embodiments, for example, powdered coffee may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a beverage of coffee / flavored, etc. before the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. during the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. after the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. both before and after the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. before, after and during the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. before and during the drying of the drink. In some embodiments, the powdered coffee, for example, may be added to a coffee / milk beverage, a coffee / milk / carbohydrate beverage, a coffee / milk / carbohydrate / flavored beverage, a coffee / carbohydrate beverage, or a coffee / flavored drink, etc. during and after the drying of the drink.

Some embodiments refer to dairy products combined with soluble or instant coffee. Coffee and other products subjected to a necessary treatment to make an instant form of the products go through changes of flavor and aroma. These changes come from the alteration of the united and initial structures of the compounds within the products. With coffee, any type of processing can alter the attached structures of the compounds found in unprocessed coffee beans. Some embodiments refer to a method of adding or restoring the flavor and aroma associated with an unprocessed food product to a processed or instant version of the product. In some embodiments, the product is coffee. Some embodiments refer to methods involving the spraying of, for example, roasted coffee beans, fresh tea leaves, coconut beans or other food ingredients as a means of adding or restoring the freshness, flavor and aroma of , for example, soluble coffee, tea, chocolates, etc. Some embodiments also allow introducing different and unique flavors and aromas in the food products. Some embodiments allow introducing supplements to food products.

The above description regarding the preparation of a dairy component discusses the addition of coffee to dairy and combinations that include coffee, dairy and other ingredients. Since some embodiments of the present disclosure are directed to soluble coffee and soluble coffee making methods with improved flavor and aroma, the following disclosure provides additional details with respect to the preparation of soluble coffee. With reference to Figure 1, according to an illustrative embodiment, two streams of whole grains of roasted coffee are prepared and treated. In the first stream, whole roasted coffee beans are pulverized to form powdered coffee. In some embodiments, the pulverized coffee has a particle size of less than about 350 microns in diameter. In some embodiments, the pulverized coffee component has an average particle size of about 350 microns or less. In the second stream, whole grains of roasted coffee are ground or pulverized and extracted to produce a moist coffee extract. A portion of the coffee sprayed from the first stream is added to the wet coffee extract of the second stream to form a blend A.

In the embodiments described in Figure 1, the combination of whole roasted and ground coffee grains of the first stream with the powdered or ground coffee extract of the second stream in this wet process step adds complexity, including a taste and aroma of coffee more authentic to soluble coffee. The mixture A is then dried in a drying process (for example, at least one of: lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeodration, etc.) . The dry mixture A is then combined with at least one additional component to form the mixture B, which, in this embodiment, is the bulk soluble coffee product. Such components can include, for example, ground coffee from the first stream, coffee extract, coffee concentrate, coffee powder, coffee oils, coffee flavors, distillates, powder flavors, flavor oils, spices, seeds. of powdered or ground cocoa, ground or powdered vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract and herbal extract, etc. In certain embodiments, the dry mix is combined with a coffee sprayed from the first stream to form blend B.

In some embodiments, the dry addition of pulverized coffee to dry coffee extract adds aroma, flavor complexity and body to the finished bulk product. The addition of ground coffee can be carried out by one or more of the many different methods, for example, centrifuge equipment, stirrer, ribbon mixer, PK mixer, sonic methods, etc. In some embodiments, other compounds may be added during the process, including oils without coffee, aromas without coffee, coffee aromas, etc. In some embodiments, the powdered coffee may be encapsulated with carbohydrates, soy products, dairy ingredients or other agents. One of the advantages of encapsulation is to protect against the degradation of environmental factors. In some embodiments, the encapsulation may also alter the solubility rate of the coffee components so that the coffee flavor components and the coffee flavor components are released from ground or ground coffee, at different times in comparison with other ingredients in the coffee product.

Coffee aromas are the volatile components of coffee that produce the characteristic fragrance of coffee. In some embodiments, the coffee flavor can be provided for the final beverage product in the form of a highly flavored coffee concentrate. The flavored coffee concentrate was prepared by adding coffee flavor to a coffee concentrate. Methods of preparing coffee concentrates are well known to one skilled in the art.

In some embodiments, the coffee flavor is in the form of natural coffee flavor components that are collected during the preparation of the soluble coffee powder. In some embodiments, the natural coffee aroma includes highly volatile flavor components.

Highly volatile aroma components are those that condense at a temperature below about 0 ° C. To recover the highly volatile flavor components, volatile flavor components can be removed from the coffee during processing using an inert carrier gas such as nitrogen, carbon dioxide gas or carbon dioxide pellets, for example. The flavor-laden carrier gas is then cooled to temperatures below about -40 ° C, and sometimes as low as about -195 ° C, to cause the aroma components to condense. Then, the aromatic and condensed components are collected. Suitable methods for capturing coffee aroma are known to one skilled in the art.

Referring to Figure 2, according to an illustrative embodiment, three streams of whole grains of roasted coffee are processed to form a coffee product with improved flavor and aroma components. In the first stream, the whole roasted coffee beans are pulverized or ground to form ground or ground coffee. In some embodiments, ground or powdered coffee has a particle size of less than about 350 microns in diameter. In some embodiments, the pulverized coffee component has an average particle size of about 350 microns or less in diameter. The ground or powdered coffee is then extracted to separate the aromatics from the flavoring compounds. In the second stream, whole roasted coffee beans are pulverized or ground and extracted to produce a moist coffee extract. A portion of the aroma components separated from the first stream is added to the wet coffee extract of the second stream to form the mixture A. In the third stream, whole grains of roasted coffee are pulverized and a portion of the resulting pulverized coffee is added to the wet mixture to form mixture B.

The mixture B is then dried in a drying process (for example, at least one of lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeodration, etc.). The dried mixture B is then combined with at least one of: powdered coffee of the third stream, coffee extract, coffee concentrate, coffee powder, coffee oils, coffee flavors (distillates), flavoring powders, aroma oils , spices, ground or powdered or ground cocoa seeds, powdered vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, an omega-3 oil, an omega-6 oil, an omega-9 oil, a flavonoid, lycopene , selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, a plant extract and an extract of herbs to form a mixture C, which, in this embodiment, is the product of soluble coffee in bulk. In certain embodiments, the dried mixture B is combined with ground coffee from the third stream to form the mixture C. In some embodiments, the flavoring components of the pulverized or ground coffee extract of the first stream are combined with the blend A. In some embodiments, the flavoring components of the pulverized or ground coffee extract of the first stream are combined with the blend B. In some embodiments, the flavoring components of the ground or powdered coffee extract of the first current are combined with the mixture C.

In some embodiments, the combination of the separate whole grain aromatics of roasted, ground or ground coffee from the first stream with the ground coffee extract powdered or ground from the second stream in this wet process step adds an aromatic property unique, including a more authentic coffee aroma, for soluble coffee.

Figure 3 represents an illustrative process for preparing some of the products of certain embodiments. In this example, roasted coffee beans are frozen at a temperature below about -5 ° C and then carried through a transport line that is also refrigerated. Then, the product is sprayed in the presence of liquid nitrogen and / or carbon dioxide and sent through a separating screen to ensure the passage of only small particles from the spray. In some embodiments, liquid nitrogen and / or carbon dioxide is added directly to the product. In some embodiments, liquid nitrogen and / or carbon dioxide is used to cool the grinding or spraying machinery. In some embodiments liquid nitrogen and / or carbon dioxide is added directly to the product and is also used to cool the grinding or spraying machinery. In an illustrative embodiment, the milled product is then discharged in a vacuum sealed, purged with nitrogen packaging and then stored in a refrigerated storage. However, in some embodiments, the milled product is instead introduced in other steps of the process such as those discussed in this document. In some embodiments, the packaged and stored product may also be used later in other processes.

Figure 12 shows another general view of an example of a method of spraying raw material in a refrigerated environment. In this embodiment, the roasted coffee beans are treated with oxygen purge means such as liquid nitrogen or carbon dioxide in liquid or solid form (e.g., pellets) as shown in block 1201. Next, the The treated coffee is carried through a refrigerated transport line which also contains oxygen purge means as shown in block 1202. The treated coffee can then be milled with a grinding equipment including an oxygen extraction or freezing media such as liquid nitrogen or carbon dioxide in liquid or solid form (e.g., pellets) as shown in block 1203. Optionally, separation can be performed in ground coffee under oxygen purge conditions to screen larger particles about 350 microns as shown in block 1204. Then, the ground coffee product is discharged into a vessel that has been treated with purge means of oxygen at a temperature of less than or equal to -5 ° C, as shown in block 1205. In one embodiment, the ground coffee product can then be packaged with vacuum sealing and nitrogen purging as shown in block 1206 and stored in a freezer (less than or equal to -20 ° C) as shown in block 1208. In another embodiment, the ground coffee product can be packaged under less than 9% by weight. oxygen with purged media and oxygen scavengers as shown in block 1207, and then stored in a cool, dry place, as shown in block 1209.

In some embodiments, a third powdered coffee product is mixed with the first dry coffee blend to form the soluble coffee product. In one example, four coffee blends are used. One of the four components of roasted and powdered coffee is added to an extract or concentrate obtained from the four basic mixtures. The resulting product can then be dried, fortified and then mixed with a pulverized coffee component from a second, third or fourth whole grain component of roasted coffee to produce the coffee product.

In some embodiments, the ground or powdered coffee can be produced in conjunction with a cooling of the grinding machinery. Also, in some embodiments, the pulverized or ground coffee product may be cooled as it moves away from the grinding machinery. In some embodiments, the grinding machinery is cooled and the ground or ground coffee product is also cooled as it leaves the grinding machinery.

According to some embodiments, the coffee can be processed as described above to maintain a pleasant taste and aroma. In some embodiments, roasted coffee beans are processed at low temperatures, for example, less than about 15 ° C and a low relative humidity, for example, less than about 30%. In some embodiments, the internal temperature of the milling equipment is controlled to ensure a temperature of less than about 15 ° C. Whole roasted coffee beans can be pre-frozen and the surfaces that come in contact with the coffee beans can be kept cool with a cooling medium, such as, for example, liquid nitrogen and / or carbon dioxide, to avoid loss and degradation of taste.

The exposure of coffee to oxygen can be minimized using conventional methods, for example, purging with nitrogen, vacuum packaging, etc. In addition, liquid nitrogen can be used as an oxygen scavenger during processing to minimize the degrading effects of oxygen. Coffee that is pulverized in such conditions retains much of its original flavor and aroma. Such powdered coffee can be mixed with coffee or encapsulated in various forms, including ground coffee, extracts, coffee concentrate, coffee powder, coffee oils, flavors (distillates), carbohydrates, soy products, dairy products or other agents and subsequently they are added to dry soluble coffee.

In some embodiments, the coffee and other products subjected to a spray are frozen to deep cold (colder than -5 ° C) before grinding. This process allows a better spray of the product and produces more homogeneous particles and minimize the oxidation and degradation of the pulverized product. Grinder supply lines may be equipped with, for example, refrigerants or liquid nitrogen and / or a carbon dioxide feed system in order to maintain low temperature and efficiency. Cooling and purging gases are ideal, as they can provide cooling and removal of oxidizing elements. To minimize condensation, the equipment can be insulated to avoid internal condensation, surface, transportation equipment, spray equipment and collection / storage equipment of the ground product.

Any type of grinding equipment can be used in the present embodiments, for example, a cage mill, a hammer mill, a single-stage roller mill, a multi-stage roller mill, etc., for spraying a product such as coffee. In some embodiments, the equipment is maintained at very low temperatures (-50 ° C to 20 ° C) through cooling means. This helps maintain the integrity of the material that is being sprayed. Liquid nitrogen and / or carbon dioxide or other refrigerants can be used to cool the equipment. Spraying generates heat, which combined with the oxygen exposed, can often degrade the sprayed product. The feeding of liquid nitrogen and / or carbon dioxide to the grinding cavity is an example of a way of keeping the grinding machine at low temperatures, as well as displacing and eliminating oxygen.

In some embodiments, the sprayed product falls into a refrigerated container at a temperature from about 0 ° C to about 20 ° C. In some embodiments, the sprayed product falls into a refrigerated container at less than about 20 ° C. Some embodiments involve the use of liquid nitrogen and / or cooling of carbon dioxide from the container including liquid nitrogen or gas in the interior of the container for the preservation of the product. Other embodiments include liquid carbon dioxide or gas, C02 pellets, liquid or argon gas, air or other inert gases. During operation, the discharge cavity must be continuously flushed with nitrogen gas to minimize oxidation. In some embodiments, the operation is carried out under controlled environmental conditions to protect the product resulting from absorbing moisture.

In some embodiments, in order to guarantee quality, the final product is transported to an oxygen-free environment, vacuum packed and sealed, and stored under deep freezing conditions (approximately -20 ° C or colder) , until used or sold.

Some embodiments relate to mixing powdered components with liquid (wet mix) and coffee ingredients and / or dry related products (dry mix). The dry or wet mixing operation is the process of incorporation, addition, infusion, mixing, encapsulation, spraying or fluidization, etc., the product sprayed into a stream of appropriate product or coffee, in a proportion required to deliver design aroma, flavor, and appearance. Proper processing (belt mixer, PK mixers, fluidized bed, coaters, rotating wheel mixer or others) and mixing equipment can be used to ensure homogeneity. In some embodiments, wet mixing is carried out at controlled temperatures, for example, less than about 15 ° C. However, rotation, cycle time and process control may differ in some embodiments, these variables are controlled in such a way as to ensure a uniform distribution, and to avoid foaming and segregation of the particles.

In some embodiments, the dry mix is produced in a closed mixer and controlled environment to minimize oxidation and exposure to moisture. Once mixed, the product can be easily stored in a suitable package such as, for example, being hermetically packaged to form a package such as a brick with nitrogen purge and maintained under controlled conditions, such as temperatures of less than about 10 ° C. .

In some embodiments, the physicochemical and sensory attributes of sprayed products can also be protected by encapsulation (eg, spray drying, coating, extrusion, coacervation and molecular inclusion). Some embodiments use microencapsulation. With encapsulation, an encapsulating layer is achieved, for example, through the molecular, interfacial, colloidal and thick physico-chemical properties of emulsions. The coating reduces the reactivity of the core with respect to the external environment, for example, oxygen and water. This allows the extension of the shelf life of a product in conventional packaging applications. In some embodiments, the encapsulation can be used for controlled release of the inner material or the core. The enclosed powdered product can remain inactive until direct contact with water. Then the water can dissolve the coating and the sprayed product can react with the water releasing aromas and flavors.

In some embodiments, the encapsulation of powdered coffee can be used to optimize product functionality, particle size and / or create a new product form. The encapsulation can be done with one or more products, including, for example, coffee, coffee extracts, coffee concentrates, dry powdered coffee, coffee oils or other oils, flavors, functional ingredients, etc. In addition, the encapsulation can also be done with one or more carbohydrates, soy products, dairy products, corn syrup, hydrocolloids, polymers, waxes, fats, vegetable oils, gum arabic, maltodextrin, glycerin, threitol, erythritol, xylitol, arabitol , ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltulose, hydrogenated starch, liposomes, liposomes in sol-gel, shellac, hydrolysed fats, cellulose acetate, hydroxypropyl methylcellulose, starches, modified starches, alginate and alginic acid (eg, sodium alginate), calcium caseinate, calcium polypeptide, carboxyl cellulose, carrageenan, cellulose acetate phthalate, cellulose trimellitate acetate, chitosan, corn syrup solids, dextrins, fatty acids, fatty alcohols, gelatin, gellan gums, hydroxy cellulose, hydroxy ethyl cellulose, hydroxy methyl cellulose , hydroxy propyl cellulose, hydroxy propyl acetate cellulose, hydroxy propyl methyl cellulose, hydroxy propyl methyl cellulose phthalate, lipids, liposomes, low density polyethylene, mono-, di- and tri-glycerides, pectins, phospholipids, polyethylene glycol, polylactic polymers , Polylactic co-glycol polymers, polyvinyl pyrolindone, stearic acid and its derivatives, xanthan and proteins, zein, gluten or other agents to protect against environmental elements.

In some embodiments, the components of a beverage such as coffee, dairy products, carbohydrates, flavorings or any combination thereof may be flocculated. In some embodiments, flocculation can be done prior to drying with methods such as lyophilization, spray drying, filter-mat drying, fluidized bed drying, vacuum drying, drum drying, zeolizing, etc. The flocculation process can be done with gas. In some embodiments, the gas may be a mixture of gases. In some embodiment, the gas may be one or more inert gases. In some embodiments, the gas may be air. Some embodiments refer to the use of said inert gases such as C02, N2 or that eliminate oxygen, improve the useful life and the foam form after the reconstitution of the finished product with water. The flocculation process can also be used to incorporate, for example, powdered coffee, dairy products (liquid or dry), carbohydrates, flavoring, etc. to form an improved coffee or a coffee mixed with milk.

In some embodiments, flocculation allows for the insertion into a dairy component of at least one of: a coffee concentrate (liquid or dry), carbohydrates and flavorings to form a mixed product. In some embodiments, flocculation allows for the insertion into a coffee component of at least one of: a dairy component, carbohydrates and flavors to form a mixed product. In some embodiments, flocculation allows for insertion into a carbohydrate component of at least one of: a coffee concentrate (liquid or dry), a dairy component and flavorings to form a mixed product. In some embodiments, flocculation allows for insertion into a flavor component of at least one of: a coffee concentrate (liquid or dry), carbohydrates and a dairy component to form a mixed product. In addition, during flocculation, it is possible to incorporate at least one of: an extract of coffee, coffee concentrate, dry coffee, soluble coffee, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, cocoa seeds powdered or ground, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, ground coffee, ground coffee and herbal extract, example.

The following examples are provided for illustrative purposes only and are not intended in any way to limit the scope of the present embodiments.

EXAMPLE 1 The coffee was roasted, extracted and concentrated, and then passed through a flocculating agent before lyophilization. A scraping mechanism of the cold surface was used, which inserts air into the roasted, extracted and concentrated coffee. The air is trapped in the coffee, which can improve the surface tension for sublimation processes. The incorporation of air in the medium facilitates the formation of pure crystals when freezing. The air molecules form gaps that mobilize water molecules to gather together, which in turn helps the process of sublimation. Since the water has gathered to form ice crystals, the coffee molecules are also separated. During sublimation, the gaps formed by the air allow a selective sublimation of the water left by coffee and its volatile compounds behind.

EXAMPLE 2 A dairy component was flocculated as described below. A liquid dairy component is passed through a flocculating agent, prior to lyophilization. A cold surface scraping mechanism that inserts air into the dairy component was used. The air is trapped in the milk component which can improve the surface tension for sublimation processes. The incorporation of air in the medium facilitates the formation of pure crystals when freezing. The air molecules form gaps that mobilize the water molecules to collect, which in turn helps the sublimation process. Once the cream is frozen in a thin sheet, this one is grainy. The larger granules go to the process and the finer ones go back to the extract. Some embodiments relate to a non-perishable dairy product comprising a liquid and aseptic dairy component comprising an aqueous subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent, wherein the aqueous subcomponent has been filtered, concentrated and sterilized, and where the aqueous subcomponent has not been pasteurized.

The present disclosure is not limited in any way to the specific examples discussed herein, but encompasses a wide variety of alterations and equivalents. Some examples of covered embodiments follow below. Some embodiments refer to a non-perishable dairy product comprising a liquid and aseptic dairy component comprising an aqueous subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent, wherein the aqueous subcomponent has been filtered, concentrated and sterilized, and where the aqueous subcomponent has not been pasteurized. In some embodiments, at least a portion of the fatty subcomponent has been recombined with the aqueous subcomponent after the aqueous subcomponent has been concentrated and before the aqueous subcomponent has been sterilized.

In some embodiments, at least a portion of the fatty subcomponent has been discarded after separation of the aqueous subcomponent.

In some embodiments, the concentration comprises at least one of: a membrane filtration and a freeze concentration.

In some embodiments, the sterilization comprises high pressure sterilization.

In some embodiments, filtration comprises membrane filtration.

In some embodiments, the liquid and aseptic dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 140 ° F.

In some embodiments, the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 135 ° F.

In some embodiments, the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 130 ° F.

In some embodiments, the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 120 ° F.

In some embodiments, the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration.

In some embodiments, the high pressure sterilization comprises a pressure assisted sterilization with temperature.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent contain artificial stabilizers or additives.

In some embodiments, the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of liquid and aseptic dairy component.

Some embodiments also comprise a coffee component.

In some embodiments, the coffee component is a component of soluble coffee.

Some embodiments refer to a method of manufacturing a dairy and non-perishable product, the method comprising separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrating the aqueous subcomponent, and sterilizing the aqueous subcomponent, wherein the dairy component, crude, liquid and non-pasteurized, the aqueous subcomponent and the fatty subcomponent is not pasteurized, and wherein the dairy and non-perishable product comprises the filtered aqueous subcomponent, concentrated and sterilized.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to sterilization of the aqueous subcomponent, wherein the dairy and nonperishable product comprises the filtered, concentrated and sterilized aqueous subcomponent combined with at least a portion of the aqueous subcomponent. greasy subcomponent, and where neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 140 ° F.

In some embodiments, the dairy, raw, liquid and unpasteurized component comprises raw and unpasteurized milk.

In some embodiments, the filtration of the aqueous subcomponent comprises a membrane filtration.

In some embodiments, the concentration of the aqueous subcomponent comprises at least one of: reverse osmosis, microfiltration and ultrafiltration.

In some embodiments, the sterilization of the aqueous subcomponent comprises high pressure sterilization.

In some embodiments, the high pressure sterilization comprises pressure sterilization with assisted temperature.

In some embodiments, pressure assisted temperature sterilization is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to 10 minutes.

In some embodiments, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fat subcomponent are not heated to a temperature above about 140 ° F.

In some embodiments, the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fat subcomponent are not heated to a temperature above about 135 ° F.

In some embodiments, the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fat subcomponent are not heated to a temperature above about 130 ° F.

In some embodiments, the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fat subcomponent are not heated to a temperature above about 120 ° F.

Some embodiments further comprise adding at least one carbohydrate to at least one of: the crude, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding flavor to at least one of: the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of: an extract of coffee, coffee concentrate, dry coffee, soluble coffee , coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega oil -6, omega-9 oil, flavonoid, lycopene, selenium, resveratrol, inulin, beta-carotene beta glucan, 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract , dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract.

Some embodiments refer to a non-perishable beverage comprising a dairy product prepared by the method comprising separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrating the aqueous subcomponent, and sterilizing the aqueous subcomponent, wherein the dairy, raw, liquid and unpasteurized component, the aqueous subcomponent and the fatty subcomponent are not pasteurized, and wherein the dairy and non-perishable product comprises the filtered aqueous subcomponent, concentrated and sterilized.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to sterilization of the aqueous subcomponent, wherein the dairy and non-perishable product comprises the aqueous, filtered, concentrated and sterilized subcomponent combined with at least a portion of the aqueous subcomponent. fatty subcomponent, and in where neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 140 ° F.

In some embodiments, the filtration of the aqueous subcomponent comprises membrane filtration.

In some embodiments, the concentration of the aqueous subcomponent comprises at least one of: microfiltration, reverse osmosis and ultrafiltration.

In some embodiments, the high pressure sterilization comprises pressure sterilization assisted with temperature.

In some embodiments, pressure assisted sterilization with temperature is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to About 10 minutes.

In some embodiments, the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fat subcomponent are not heated to a temperature above about 140 ° F.

In some embodiments, the dairy, raw, liquid, and unpasteurized component, the aqueous subcomponent, and the fat subcomponent are not heated to a temperature above about 130 ° F.

Some embodiments further comprise adding sugar to at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding flavor to at least one of: the crude, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of a coffee extract, coffee concentrate, dry coffee, soluble coffee , coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega oil -6, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, vegetable extract, dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract.

Some embodiments relate to a system for the preparation of a dairy and non-perishable product comprising a component for the separation of a raw, unpasteurized milk substance into an aqueous substance and a fatty substance; a component for the concentration of the aqueous substance; a component for filtering the aqueous substance; and a component for sterilization of the aqueous substance, wherein the raw, unpasteurized milk substance, the aqueous substance and the fatty substance are not heated to a temperature above about 140 ° F.

Some embodiments further comprise a component for adding coffee to the aqueous substance.

In some embodiments, the coffee comprises a soluble coffee.

Some embodiments further comprise a component for adding at least a portion of the separated fatty substance to the aqueous substance.

Some embodiments refer to a non-perishable dairy product comprising a dairy and aseptic component comprising an aqueous subcomponent, wherein the aqueous subcomponent. it has been separated from a fatty subcomponent; where the aqueous subcomponent has been concentrated, sterilized and dried, and where the subcomponent Water has not been heated above about 80 ° F more than once during the process.

In some embodiments, at least a portion of the fatty subcomponent is recombined with the aqueous subcomponent after the aqueous subcomponent has been concentrated and before the aqueous subcomponent has dried.

In some embodiments, the concentration comprises at least one of: membrane filtration and freeze concentration.

In some embodiments, the sterilization comprises pasteurization.

In some embodiments, the drying comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration.

In some embodiments, the membrane filtration comprises reverse osmosis filtration.

In some embodiments, the pasteurization comprises HTST pasteurization (high temperature short time).

In some embodiments, drying comprises lyophilization.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent has been heated above about 70 ° F more than once.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent has been heated above about 60 ° F more than once.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent has been heated above about 50 ° F more than once.

In some embodiments, the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 000 kg of milk and aseptic component.

Some embodiments also comprise a coffee component.

In some embodiments, the coffee component comprises a soluble coffee component.

Some embodiments relate to a method of manufacturing a dairy and non-perishable product, the method comprising separating a dairy and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the milk and water component; sterilize the dairy and aqueous component, and dry the dairy and aqueous component, wherein the unpasteurized dairy component, the aqueous subcomponent and the fat subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and where the dairy product and not pereci comprises the subcomponent aqueous, concentrated, sterilized and dry.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to drying the aqueous subcomponent, wherein the dairy and nonperishable product comprises the filtered, concentrated, dried aqueous subcomponent and combined with at least a portion of the subcomponent. fat, where neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 80 CF more than once.

In some embodiments, the dairy and unpasteurized component comprises raw milk.

In some embodiments, the concentration of the dairy and aqueous component comprises at least one of: membrane filtration and freeze concentration.

In some embodiments, the sterilization of the dairy and aqueous component comprises pasteurization.

In some embodiments, the drying of the dairy and aqueous component comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration.

In some embodiments, pasteurization comprises HTST pasteurization.

In some embodiments, drying comprises lyophilization.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent is heated above about 70 ° F more than once.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent is heated above about 60 ° F more than once.

In some embodiments, neither the aqueous subcomponent nor the fat subcomponent is heated above about 50 ° F more than once.

Some embodiments further comprise adding sugar to at least one of: the dairy component, crude, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent at any point of the method, at least one of: coffee extract, coffee concentrate, coffee dry, coffee oils, soluble coffee, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil 3, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1-6-beta-glucan, barley beta-glucan, b- barley glucan, plant extract, dry green coffee extract, moist green coffee extract; coffee powdered, roasted coffee, roasted and ground coffee, soluble coffee with powdered coffee and an extract of herbs.

Some embodiments relate to a non-perishable beverage comprising a dairy product prepared by the method comprising: separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the milk and water component; sterilizing the dairy and aqueous component, and drying the dairy and aqueous component, wherein the unpasteurized milk component, the water subcomponent and the fat subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and wherein the dairy and non-perishable product comprises the aqueous, concentrated, sterilized and dried subcomponent.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to drying the aqueous subcomponent; wherein the dairy and non-perishable product comprises the aqueous subcomponent, filtered, concentrated, dried and combined with at least a portion of the fatty subcomponent, wherein neither the aqueous subcomponent nor the fatty subcomponent has been heated to a temperature above about 80 ° F more than once.

In some embodiments, the dairy and unpasteurized component comprises raw milk.

In some embodiments, pasteurization comprises HTST pasteurization.

In some embodiments, drying comprises lyophilization.

Some embodiments further comprise adding sugar to at least one of: the crude, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent at any point of the method, at least one of: coffee extract, coffee concentrate, coffee dry, coffee oils, soluble coffee, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil 3, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1-6-beta-glucan, barley beta-glucan, b- barley glucan, vegetable extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, soluble coffee with powdered coffee and an extract of herbs.

Some embodiments relate to a system for the preparation of a non-perishable milk product comprising a component for separating a raw and unpasteurized milk substance into an aqueous substance and a fatty substance; a component for the concentration of the aqueous substance; a component for filtering the aqueous substance; a component for the sterilization of the aqueous substance and a component for the drying of the aqueous substance, wherein the raw, unpasteurized milk substance, the aqueous substance and the fatty substance are not heated to a temperature above about 80 T more than once.

Some embodiments further comprise a component for adding coffee to the aqueous substance In some embodiments, the coffee comprises a soluble coffee.

Some embodiments refer to a non-perishable beverage comprising a dairy, liquid and aseptic component, and a soluble coffee component, wherein the dairy, liquid and aseptic component has been subjected to filtration, concentration and sterilization, and where The dairy, liquid and aseptic component has not been pasteurized.

In some embodiments, the soluble coffee component comprises a component of dried coffee extract, and a pulverized coffee component, wherein the pulverized coffee component has not been extracted, and wherein the pulverized coffee component is added to The dry coffee extract component after the dried coffee extract is dried.

In some embodiments, the dairy, liquid and aseptic component comprises an aqueous subcomponent and a fatty subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent before the aqueous subcomponent has been subjected to filtration and concentration.

In some embodiments, at least a portion of the fatty subcomponent has recombined with the aqueous subcomponent after the aqueous subcomponent has been filtered and concentrated and before the aqueous subcomponent has been sterilized.

In some embodiments, the sterilization comprises high pressure sterilization.

In some embodiments, filtration comprises membrane filtration.

In some embodiments, the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 140 ° F.

In some embodiments, the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 135 ° F.

In some embodiments, the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 130 ° F.

In some embodiments, the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 120 ° F.

In some embodiments, the membrane filtration comprises at least one of: microfiltration, reverse osmosis, nanofiltration and ultrafiltration.

In some embodiments, the membrane filtration comprises at least one of microfiltration, reverse osmosis, nanofiltration and ultrafiltration.

In some embodiments, the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent do not contain artificial stabilizers or additives.

In some embodiments, the dairy, liquid, and aseptic component, the aqueous subcomponent, and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of the dairy, liquid, and aseptic component.

Some embodiments relate to a method of manufacturing a non-perishable beverage, the method comprising separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent; sterilizing the aqueous subcomponent, and adding the aqueous subcomponent to a component of soluble coffee, wherein the dairy, raw, liquid and unpasteurized component in an aqueous subcomponent and a fatty subcomponent is not pasteurized, and wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated and sterilized aqueous subcomponent.

In some embodiments, the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product, combining the powdered coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture, and combining the first coffee product sprayed with the first dry coffee mixture to form the soluble coffee component.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent before sterilizing the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated, sterilized aqueous subcomponent and combined with at least a portion of the fatty subcomponent, and where the dairy component, raw, liquid and unpasteurized, the The water sub-component and the fat sub-component are not heated to a temperature above about 10 ° F.

In some embodiments, the concentration of the aqueous subcomponent comprises at least one of: nanofiltration, reverse osmosis and ultrafiltration.

Some embodiments refer to a non-perishable beverage prepared by the method comprising separating a dairy, raw, liquid, and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent; sterilizing the aqueous subcomponent, and adding the aqueous subcomponent to a soluble coffee component, wherein the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not pasteurized, and wherein the non-perishable beverage comprises the soluble coffee component and the aqueous, filtered, concentrated and sterilized subcomponent.

In some embodiments, the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product, combining the first ground coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent before sterilizing the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated, sterilized aqueous subcomponent and combined with at least a portion of fatty subcomponent, and wherein the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 140 ° F.

In some embodiments, the concentration of the aqueous subcomponent comprises at least one of: reverse osmosis, nanofiltration and ultrafiltration.

In some embodiments, the dairy component, raw, liquid, and unpasteurized,. the aqueous sub-component and the fat sub-component are not heated to a temperature above about 130 ° F.

Some embodiments further comprise adding carbohydrates or sugar to at least one of: the dairy component, crude, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding flavor to at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments relate to a non-perishable beverage comprising a milk and aseptic component, and a soluble coffee component, wherein the milk and aseptic component has been concentrated, sterilized and dried, and wherein the milk and aseptic component is not has been heated above about 80 ° F more than once during the process.

In some embodiments, the soluble coffee component comprises: a component of dried coffee extract, and a pulverized coffee component, wherein the pulverized coffee component has not been extracted, and wherein the pulverized coffee component is added to the dried coffee extract component after the dried coffee extract is dried.

In some embodiments, the dairy and aseptic component comprises an aqueous subcomponent and a fatty subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent before the aqueous subcomponent has been concentrated.

In some embodiments, at least a portion of the fatty subcomponent has recombined with the aqueous subcomponent after the aqueous subcomponent is concentrated and before the aqueous subcomponent has dried.

In some embodiments, at least a portion of the fatty subcomponent is discarded after separation of the aqueous subcomponent.

In some embodiments, the sterilization comprises pasteurization.

In some embodiments, the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 70 ° F more than once.

In some embodiments, the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 60 ° F more than once.

In some embodiments, the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 50 ° F more than once.

In some embodiments, the milk and aseptic component, the water subcomponent and the fat subcomponent have not been heated, do not contain artificial stabilizers or additives.

In some embodiments, the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of milk and aseptic component.

Some embodiments relate to a method of manufacturing a non-perishable beverage, the method comprising separating a liquid, raw and unpasteurized dairy component into an aqueous subcomponent and a fatty subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; drying the aqueous subcomponent, and adding the aqueous subcomponent to a soluble coffee component, wherein the raw, liquid, unpasteurized dairy component, and the aqueous subcomponent is not heated to a temperature above about 80 ° F more than one once during the method, and where the non-perishable beverage comprises the component soluble coffee and the aqueous, concentrated, sterilized and dry subcomponent.

In some embodiments, the soluble coffee component is prepared by spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product, combining the first ground coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first mixture of dried coffee; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to drying the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated and dried aqueous subcomponent combined with at least one part of the fat subcomponent, where the dairy and unpasteurized component, the water subcomponent and the fat subcomponent are not heated to a temperature above about 80 ° F more than once.

In some embodiments, the raw, liquid and unpasteurized dairy component comprises raw milk.

In some embodiments, the concentration of the aqueous subcomponent comprises at least one of: membrane filtration and freeze concentration.

In some embodiments, the sterilization of the aqueous subcomponent comprises pasteurization.

In some embodiments, the drying of the aqueous subcomponent comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration.

In some embodiments, the pasteurization comprises HTST pasteurization.

In some embodiments, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 70 ° F more than once.

In some embodiments, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 60 ° F more than once.

In some embodiments, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fat subcomponent have not been heated above about 50 ° F more than once.

Some embodiments further comprise adding sugar to at least one of: the soluble coffee component, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding flavorings to at least one of: the soluble coffee component, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the component of soluble coffee, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of: an extract of coffee, coffee concentrate, coffee dry, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, oil omega-6, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, Soluble coffee that includes powdered coffee and an herbal extract.

Some embodiments refer to a non-perishable beverage prepared by the method comprising separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; drying the aqueous subcomponent, and adding the aqueous subcomponent to a soluble coffee component, wherein the raw, liquid, unpasteurized dairy component, the water subcomponent and the fat subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and wherein the non-perishable beverage comprises the soluble coffee component and the concentrated, sterilized and dry aqueous subcomponent.

In some embodiments, the soluble coffee component is prepared by spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product; combining the first powdered coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component.

Some embodiments further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to drying the aqueous subcomponent; wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated, dry, and combined aqueous subcomponent with at least a portion of the fatty subcomponent, wherein neither the aqueous subcomponent nor the fatty subcomponent has been heated to a temperature higher than approximately 80 ° F more than once.

In some embodiments, the pasteurization comprises HTST pasteurization.

In some embodiments, the dairy, raw, liquid and unpasteurized component, the aqueous subcomponent and the fat subcomponent have not been heated above about 50 ° F more than once.

Some embodiments further comprise adding carbohydrate or sugar to at least one of: the soluble coffee component, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent.

Some embodiments further comprise adding at least one of: the component of soluble coffee, the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of: a coffee extract, coffee concentrate , dry coffee, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil , omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, Soluble coffee that includes powdered coffee and herbal extract.

Some embodiments refer to a soluble coffee product, comprising: a dry coffee extract component, and a pulverized coffee component, wherein the pulverized coffee component has not been removed, and wherein the coffee component Powder is added to the dried coffee extract component after the dried coffee extract is dried.

In some embodiments, the powdered coffee component for the dry coffee extract component is added, both before and after the dried coffee extract is dried.

In some embodiments, the dry coffee extract component comprises from about 70% to about 90% of the soluble coffee product and, wherein the ground coffee component comprises from about 10% to about 30% of the soluble coffee product .

In some embodiments, the dry coffee extract component comprises from about 70% to about 99.9% of the soluble coffee product and, wherein the ground coffee component comprises from about 0.1% to about 30% of the soluble coffee product.

In some embodiments, the pulverized coffee component has an average particle size of about 350 microns or less. In some embodiments, the pulverized coffee component has an average particle size of about 350 microns or less.

Some embodiments also comprise an additive selected from the group consisting of: coffee oils, non-coffee oils, non-coffee flavors, and coffee flavors.

Some embodiments also comprise at least one selected from the group consisting of: coffee extract, concentrated coffee, coffee powder, coffee oils, coffee flavors (distillates), flavoring powders, flavoring essences, carbohydrates, buffers, hydrocolloids, non-dairy ingredients, soy milk, almond milk, rice milk, corn syrup, fruit extract, fruit puree, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins , antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, setenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract and herbal extract.

Some embodiments relate to a method of manufacturing a soluble coffee product, comprising: spraying coffee beans to form a first coffee product powdered, grinding or pulverizing coffee beans to form a second coffee product powdered or ground , extract the second coffee product pulverized or ground to form an extracted coffee product, combine the first coffee product sprayed with the coffee product extracted to form a first coffee mixture, dry the first coffee mixture to form a first mixture of dry coffee, combine the first product of ground coffee with the first dry coffee mixture to form the soluble coffee product.

In some embodiments, the coffee is pre-frozen before being pulverized.

In some embodiments, the coffee is not pre-frozen before being pulverized, and further comprises the step of cooling the grinding and pulverizing machinery.

In some embodiments, the coffee is pre-frozen, and further comprises the step of cooling the grinding and pulverizing machinery.

Some embodiments also comprise the step of adding to the first coffee mixture, at least one selected from the group consisting of: coffee extract, coffee concentrate, dry coffee, coffee oils, coffee flavors (distilled), powders of coffee flavor, aroma oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene , resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract and herbal extract.

In some embodiments, grinding or spraying is carried out at a temperature from about 0 ° C to about 60 ° C. In some other embodiments, grinding or pulverization is carried out at from about 5 ° C to about 30 ° C. In still other embodiments, grinding or spraying is carried out from about 20 ° C to about 50 ° C.

Some embodiments further comprise the step of cooling the grinding and spraying machinery to a temperature of about -5 ° C or less.

Some embodiments refer to a method of manufacturing a soluble coffee product comprising: grinding or pulverizing coffee beans to form a first coffee product powdered or ground, grinding or pulverizing coffee beans to form a second coffee product. ground or ground coffee, spraying coffee beans to form a third pulverized coffee product, extracting the first ground or ground coffee product and separating the first ground or ground coffee product into a coffee flavor component and an aromatic coffee component, extract the second coffee product pulverized or ground to form a first extracted coffee product, combine the aromatic coffee component with the extracted coffee product to form a first coffee mixture, combine the first coffee mixture with the third coffee product pulverized to form a second coffee mixture, dry the second coffee mixture to form a first mixture of dry coffee, combine the third product of ground coffee with the first dry coffee mixture to form the soluble coffee.

In some embodiments, the coffee is pre-frozen prior to spraying.

In some embodiments, the coffee is not pre-frozen prior to spraying, and further comprises the step of cooling the grinding and pulverizing machinery.

Some embodiments further comprise the step of adding to the first coffee mixture at least one selected from the group consisting of: coffee extract, coffee concentrate, dry coffee, coffee oils, coffee flavors (distillates), flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract and herbal extract.

In some embodiments, spraying and grinding is carried out at a temperature from about 20 ° C to about 50 ° C.

In some embodiments, the pulverization and grinding is carried out at a temperature of less than about 1 ° C.

In some embodiments, the temperature of the equipment and the coffee product in each stage is about -5 ° G or less.

Some embodiments relate to a soluble coffee product prepared with a method comprising: spraying coffee beans to form a first coffee product powdered, grinding or pulverizing coffee beans to form a second coffee product pulverized or ground, extract the second coffee product pulverized or ground to form an extracted coffee product, combining the first coffee product sprayed with the extracted coffee product to form a first coffee mixture, drying the first coffee mixture to form a first coffee mixture dry, combine the first powdered coffee product with the first dry coffee blend to form the soluble coffee product.

In some embodiments, the ground coffee component has an average particle size of about 350 microns or less. In some embodiments, the pulverized coffee component has an average particle size of about 350 microns or less.

Some embodiments also comprise at least one selected from the group consisting of: coffee oils, non-coffee oils, non-coffee aromas, and coffee flavors.

Some embodiments also comprise at least one additive selected from the group consisting of: coffee extract, coffee concentrate, coffee powder, coffee oils, coffee flavors (distillates), flavoring powders, aromatic oils, spices, cocoa beans powdered or ground, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3, -1-6-betia-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract and herbal extract.

Some embodiments refer to a method of manufacturing a soluble coffee product comprising: grinding or pulverizing coffee beans to form a first coffee product powdered or ground, grinding or pulverizing coffee beans to form a second plant product of ground or ground coffee, spraying coffee beans to form a third pulverized coffee product, extracting from the first ground or ground coffee product and separating the first ground or ground coffee product into at least one first extracted component and a second extracted component, extracting the second coffee product pulverized or ground to form a first extracted coffee product, combining the aromatic component of the coffee with the extracted coffee product to form a first coffee mixture, combining the first coffee mixture with the third pulverized coffee product To form a second coffee mixture, dry the second coffee mixture to form a first Dry coffee blend, combine the third coffee product sprayed with the first dry coffee mixture to form the soluble coffee.

In some embodiments, the first extracted component is a flavor component and the second extracted component is an aromatic component.

In some embodiments, the coffee is pre-frozen prior to spraying.

Some embodiments further comprise the step of adding to the first coffee mixture at least one selected from the group consisting of: a coffee extract, coffee concentrate, dried coffee, coffee oils, coffee flavors (distillates), powders flavoring, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract and herbal extract.

In some embodiments, the temperature of the equipment and coffee product in each step is about -5 ° C or less.

Some embodiments further comprise the step of adding the first extracted component or the second extracted component to the first dry coffee mixture.

The conditional vocabulary, such as, among others, "may" or "could", unless specifically stated otherwise or otherwise understood in the context in which it is used, is generally intended to imply that certain forms of embodiment include, while other embodiments do not include, certain features, elements and / or steps. Therefore, such conditional language is not generally intended to imply that features, elements and / or steps are in any way necessary for one or more embodiments, or that one or more embodiments necessarily include logic to decide, with or without indication or input from the user, whether these features, elements and / or steps are included or have to be made in any particular embodiment.

It should be noted that many variations and modifications can be made to the embodiments described above, the elements of which are to be understood as acceptable examples among others. Such modifications and variations are understood to be included herein within the scope of this disclosure and protected by the following claims.

Claims

CLAIMS 1. - A non-perishable dairy product, CHARACTERIZED because it includes: a dairy, liquid and aseptic component comprising an aqueous subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent, wherein the aqueous subcomponent has been filtered, concentrated and sterilized, and wherein the aqueous subcomponent has not been pasteurized. 2. - The non-perishable dairy product according to claim 1, CHARACTERIZED because at least a portion of the fatty subcomponent has been recombined with the aqueous subcomponent after the aqueous subcomponent has been concentrated and before the aqueous subcomponent has been sterilized. 3. - The non-perishable dairy product according to claim 1, CHARACTERIZED because at least a portion of the fatty subcomponent has been discarded after the separation of the aqueous subcomponent. 4. - The non-perishable dairy product according to claim 1, CHARACTERIZED in that the concentration comprises at least one of: a membrane filtration and a freezing concentration. 5. - The non-perishable dairy product according to claim 1, CHARACTERIZED because the sterilization comprises high pressure sterilization. 6. - The non-perishable dairy product according to claim 1, CHARACTERIZED because the filtration comprises the membrane filtration. 7. - The non-perishable dairy product according to claim 2, CHARACTERIZED because the liquid and aseptic dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 140 ° F. 8. - The non-perishable dairy product according to claim 2, CHARACTERIZED because the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 135 ° F. 9. - The non-perishable dairy product according to claim 2, CHARACTERIZED because the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 130 ° F. 10. - The non-perishable dairy product according to claim 2, CHARACTERIZED because the aseptic liquid dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 120 ° F. eleven . - The non-perishable dairy product according to claim 4, CHARACTERIZED because the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 12. - The non-perishable dairy product according to claim 5, CHARACTERIZED because the high pressure sterilization comprises a pressure assisted sterilization with temperature. 13. - The non-perishable dairy product according to claim 6, CHARACTERIZED because the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 14. - The dairy product does not permeate according to claim 2, CHARACTERIZED because neither the aqueous subcomponent nor the fatty subcomponent contain artificial stabilizers or additives. 15. - The dairy product does not belong according to claim 2, CHARACTERIZED because the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of liquid and aseptic dairy component. 16. - The dairy product does not belong according to claim 1, CHARACTERIZED because they also comprise a coffee component. 17. - The dairy product does not belong according to claim 16, CHARACTERIZED because the coffee component is a component of soluble coffee. 18. - A method of manufacturing a dairy product and not perishable, CHARACTERIZED because it comprises: separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent; Y sterilize the aqueous subcomponent, wherein the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent is not pasteurized, and wherein the non-perishable dairy product comprises the filtered, concentrated and sterilized aqueous subcomponent. 19. - The method of claim 18, CHARACTERIZED because they further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to sterilization of the aqueous subcomponent, wherein the dairy and non-perishable product comprises the filtered, concentrated and sterilized aqueous subcomponent combined with at least a portion of the fatty subcomponent; and wherein neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 140 ° F. twenty - . The method of claim 18, characterized in that the raw, liquid and unpasteurized milk component comprises raw and unpasteurized milk. 21. - The method of claim 18, CHARACTERIZED because the filtration of the aqueous subcomponent comprises a membrane filtration. 22. - The method of claim 21, CHARACTERIZED in that the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 23. - The method of claim 18, CHARACTERIZED in that the concentration of the aqueous subcomponent comprises at least one of: reverse osmosis, microfiltration and ultrafiltration. 24. - The method of claim 18, CHARACTERIZED in that, the sterilization of the aqueous subcomponent comprises high pressure sterilization. 25. - The method of claim 24, CHARACTERIZED because, the high pressure sterilization comprises pressure sterilization with assisted temperature. 26. - The method of claim 25, CHARACTERIZED in that, sterilization by pressure with assisted temperature is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to 10 minutes. 27. - The method of claim 18, CHARACTERIZED because the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 140 ° F. 28. - The method of claim 18, CHARACTERIZED because the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 135 ° F. 29. - The method of claim 18, CHARACTERIZED in that the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 130 ° F. 30. - The method of claim 18, CHARACTERIZED in that the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 120 ° F. 31. - The method of claim 18, CHARACTERIZED because they further comprise adding at least one carbohydrate to at least one of: the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 32. - The method of claim 18, CHARACTERIZED because they further comprise adding flavor to at least one of: the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 33. - The method of claim 18, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of: a coffee extract, coffee concentrate , dry coffee, soluble coffee, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega oil -6, omega-9 oil, flavonoid, lycopene, selenium, resveratrol, inulin, beta beta-carotene glucan, 1-3,1 -6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract , dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract. 34. - A non-perishable beverage comprising a dairy product prepared by the CHARACTERIZED method because it comprises: separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent, and sterilize the aqueous subcomponent, wherein the dairy component, crude, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent is not pasteurized, and wherein the dairy and non-perishable product comprises the filtered, concentrated and sterilized aqueous subcomponent. 35. - The non-perishable beverage of claim 34, CHARACTERIZED because they further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to sterilization of the aqueous subcomponent, wherein the dairy and non-perishable product comprises the aqueous, filtered, concentrated and sterilized subcomponent combined with at least a portion of the fatty subcomponent, and wherein neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 140 ° F. 36. - The non-perishable beverage of claim 34, CHARACTERIZED because the raw, liquid and unpasteurized dairy component comprises raw and unpasteurized milk. 37. - The non-perishable beverage of claim 34, CHARACTERIZED because the filtration of the aqueous subcomponent comprises membrane filtration. 38. - The non-perishable beverage of claim 37, CHARACTERIZED because the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 39. - The non-perishable beverage of claim 34, CHARACTERIZED because the concentration of the aqueous subcomponent comprises at least one of: microfiltration, osmosis • Reverse and ultrafiltration. 40. - The non-perishable beverage of claim 34, CHARACTERIZED because the sterilization of the aqueous subcomponent comprises high pressure sterilization. 41 - The non-perishable beverage of claim 40, CHARACTERIZED because the high pressure sterilization comprises sterilization under pressure assisted with temperature. 42. - The non-perishable beverage of claim 40, CHARACTERIZED because pressure assisted sterilization with temperature is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and during a time from about 30 seconds to about 10 minutes. 43. - The non-perishable beverage of claim 34, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 140 ° F. 44. - The non-perishable beverage of claim 34, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 135 ° F. 45. - The non-perishable beverage of claim 34, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 130 ° F. 46. - The non-perishable beverage of claim 34, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 120 ° F. 47. - The non-perishable beverage of claim 34, CHARACTERIZED because they further comprise adding sugar to at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 48. - The non-perishable beverage of claim 34, CHARACTERIZED because they further comprise adding flavor to at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 49. - The non-perishable beverage of claim 34, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of a coffee extract, concentrate coffee, dry coffee, soluble coffee, coffee oils, coffee flavors, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber , omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, setenium, beta-carotene, resveratrol, inulin, beta-glucan, 1 -3, 1 -6-beta-glucan, beta-glucan barley, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract. 50. - A system for the preparation of a dairy and non-perishable product, CHARACTERIZED because it comprises: a component for the separation of a raw and unpasteurized milk substance into an aqueous substance and a fatty substance; a component for the concentration of the aqueous substance; a component for filtering the aqueous substance; Y a component for the sterilization of the aqueous substance, wherein the raw, unpasteurized milk substance, the aqueous substance and the fatty substance are not heated to a temperature above about 140 ° F. 51.- The system of claim 50, CHARACTERIZED because they further comprise a component for adding coffee to the aqueous substance. 52. - The system of claim 50, CHARACTERIZED because the coffee comprises a soluble coffee. 53. - The system of claim 50, CHARACTERIZED because they further comprise a component for adding at least a portion of the separated fatty substance to the aqueous substance. 54. - A dairy product and not perishable CHARACTERIZED because it includes: a dairy and aseptic component comprising an aqueous subcomponent, wherein the aqueous subcomponent has been separated from a fatty subcomponent; wherein the aqueous subcomponent has been concentrated, sterilized and dried, and wherein the aqueous subcomponent has not been heated above about 80 ° F more than once during the process. 55. - The dairy and non-perishable product of claim 54, CHARACTERIZED because at least a portion of the fatty subcomponent is recombined with the aqueous subcomponent after the aqueous subcomponent has been concentrated and before the aqueous subcomponent has dried. 56. - The dairy and non-perishable product of claim 54, CHARACTERIZED because at least a portion of the fatty subcomponent has been discarded after separation of the aqueous subcomponent. 57. - The dairy and non-perishable product of claim 54, CHARACTERIZED in that the concentration comprises at least one of: membrane filtration and concentration by freezing. 58. - The dairy and non-perishable product of claim 54, CHARACTERIZED because the sterilization comprises pasteurization. 59. - The dairy and non-perishable product of claim 54, CHARACTERIZED in that the drying comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 60. - The dairy and non-perishable product of claim 57, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 61. - The dairy and non-perishable product of claim 58, CHARACTERIZED because the pasteurization comprises HTST pasteurization (high temperature short time). 62. - The dairy and non-perishable product of claim 59, CHARACTERIZED because the drying comprises lyophilization. 63. - The dairy and non-perishable product of claim 55, CHARACTERIZED because neither the aqueous sub-component nor the fatty sub-component have been heated above about 70 ° F more than once. 64. - The dairy and non-perishable product of claim 55, CHARACTERIZED because neither the aqueous subcomponent nor the fat subcomponent has been heated above about 60 ° F more than once. 65. - The dairy and non-perishable product of claim 55, CHARACTERIZED because neither the aqueous sub-component nor the fatty sub-component have been heated above about 50 ° F more than once. 66. - The dairy and non-perishable product of claim 55, CHARACTERIZED because neither the aqueous subcomponent nor the fatty subcomponent contain artificial stabilizers or additives. 67. - The dairy and non-perishable product of claim 54, CHARACTERIZED because the aqueous sub-component and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of milk and aseptic component. 68. - The dairy and non-perishable product of claim 54, CHARACTERIZED because they further comprise a coffee component. 69. - The dairy and non-perishable product of claim 68, CHARACTERIZED in that the coffee component comprises a component of soluble coffee. 70. - A method of manufacturing a dairy and non-perishable product, CHARACTERIZED because it comprises: separating a dairy and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the milk and water component; sterilize the milk and water component, and drying the milk and water component, wherein the unpasteurized and dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and wherein the dairy and non-perishable product comprises the aqueous, concentrated, sterilized and dry subcomponent. 71. - The method of claim 70, CHARACTERIZED because they further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent before drying the aqueous subcomponent, wherein the dairy and non-perishable product comprises the filtered, concentrated, dried aqueous subcomponent and combined with at least a portion of the fatty subcomponent, wherein neither the aqueous subcomponent nor the fat subcomponent have been heated to a temperature above about 80 ° F more than once. 72. - The method of claim 70, CHARACTERIZED because the unpasteurized dairy component comprises raw milk. 73. - The method of claim 70, CHARACTERIZED in that the concentration of the dairy and aqueous component comprises at least one of: membrane filtration and concentration by freezing. 74. - The method of claim 70, characterized in that the sterilization of the dairy and aqueous component comprises pasteurization. 75. The method of claim 70, characterized in that the drying of the dairy and aqueous component comprises at least one of: lyophilization, filter-rnat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 76. - The method of claim 73, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 77. - The method of claim 74, CHARACTERIZED because the pasteurization comprises the HTST pasteurization. 78. - The method of claim 75, characterized in that the drying comprises lyophilization. 79. - The method of claim 71, CHARACTERIZED because neither the aqueous subcomponent nor the fatty subcomponent is heated above about 70 ° F more than once. 80. - The method of claim 71, CHARACTERIZED because neither the aqueous subcomponent nor the fat subcomponent is heated above about 60 ° F more than once. 81. - The method of claim 71, CHARACTERIZED because neither the aqueous subcomponent nor the fat subcomponent is heated above about 50 ° F more than once. 82. - The method of claim 71, CHARACTERIZED because they further comprise adding sugar to at least one of: the crude, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 83 -. 83 - The method of claim 71, CHARACTERIZED because they further comprise adding flavor to at least one of: the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 84. - The method of claim 71, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent at any point of the method, at least one of: coffee extract , coffee concentrate, dry coffee, coffee oils, soluble coffee, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, Soluble coffee with powdered coffee and an extract of herbs. 85. - A non-perishable beverage comprising a dairy product prepared by the CHARACTERIZED method because it comprises: separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the milk and water component; sterilize the milk and water component; Y drying the milk and water component, wherein the unpasteurized and dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and wherein the dairy and non-perishable product comprises the aqueous, concentrated, sterilized and dried subcomponent. 86. - The non-perishable beverage of claim 85, CHARACTERIZED in that it further comprises adding at least a portion of the fatty subcomponent to the aqueous subcomponent before drying the aqueous subcomponent; wherein the dairy and non-perishable product comprises the aqueous subcomponent, filtered, concentrated, dried and combined with at least a portion of the fatty subcomponent, wherein neither the aqueous subcomponent nor the fatty subcomponent has been heated to a temperature above about 80 ° F more than once. 87. - The non-perishable beverage of claim 85, CHARACTERIZED because the unpasteurized dairy component comprises raw milk. 88. - The non-perishable beverage of claim 85, CHARACTERIZED in that the concentration of the dairy and aqueous component comprises at least one of: membrane filtration and concentration by freezing. 89. - The non-perishable beverage of claim 85, CHARACTERIZED because the sterilization of the dairy and aqueous component comprises pasteurization. 90. - The non-perishable beverage of claim 85, CHARACTERIZED in that the drying of the dairy and aqueous component comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 91. - The non-perishable beverage of claim 88, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 92. - The non-perishable beverage of claim 89, CHARACTERIZED because the pasteurization comprises the HTST pasteurization. 93. - The non-perishable beverage of claim 90, CHARACTERIZED because the drying comprises freeze-drying. 94. - The non-perishable beverage of claim 86, CHARACTERIZED because neither the aqueous subcomponent nor the fatty subcomponent is heated above about 70 ° F more than once. 95. - The non-perishable beverage of claim 86, CHARACTERIZED because neither the aqueous sub-component nor the fatty subcomponent is heated above about 60 ° F more than once. 96. - The non-perishable beverage of claim 86, CHARACTERIZED because neither the aqueous subcomponent nor the fatty subcomponent is heated above about 50 ° F more than once. 97. - The non-perishable beverage of claim 86, CHARACTERIZED because they further comprise adding sugar to at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 98. - The non-perishable beverage of claim 86, CHARACTERIZED because they further comprise adding flavor to at least one of: the raw, liquid, unpasteurized dairy component, the aqueous subcomponent, and the fatty subcomponent. 99. - The non-perishable beverage of claim 86, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent at any point of the method, at least one of: extract coffee, coffee concentrate, dry coffee, coffee oils, soluble coffee, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, products nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1 -3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, soluble coffee with ground coffee and an extract of herbs. 100. - A system for the preparation of a dairy and non-perishable product, CHARACTERIZED because it comprises: a component for separating a raw and unpasteurized milk substance into an aqueous substance and a fatty substance; a component for the concentration of the aqueous substance; a component for filtering the aqueous substance; a component for sterilization of the aqueous substance; Y a component for drying the aqueous substance wherein the raw, unpasteurized milk substance, the aqueous substance and the fatty substance are not heated to a temperature above about 80"F more than once. 101. - The system of claim 100, CHARACTERIZED because they further comprise a component for adding coffee to the aqueous substance. 102. - The system of claim 101, CHARACTERIZED in that the coffee comprises a soluble coffee. 103. - A non-perishable beverage, CHARACTERIZED because it includes: a dairy component, liquid and aseptic, and a component of soluble coffee, where the dairy, liquid and aseptic component has been subjected to filtration, concentration and sterilization, and where the dairy, liquid and aseptic component has not been pasteurized. 104. - The non-perishable beverage of claim 100, CHARACTERIZED because the soluble coffee component comprises: a component of dried coffee extract, and a component of pulverized coffee, where the powdered coffee component has not been extracted, and wherein the powdered coffee component is added to the dried coffee extract component after the dried coffee extract is dried. 105. - The non-perishable beverage of claim 103, CHARACTERIZED because the dairy, liquid and aseptic component comprises an aqueous subcomponent and a fatty subcomponent, where the aqueous subcomponent has been separated from a fatty subcomponent before the water subcomponent has been leaked and concentrated. 106. - The non-perishable beverage of claim 105, CHARACTERIZED because at least a portion of the fatty subcomponent has recombined with the aqueous subcomponent after the aqueous subcomponent has been filtered and concentrated and before the aqueous subcomponent has been sterilized. 107. - The non-perishable beverage of claim 105, CHARACTERIZED because at least a portion of the fatty subcomponent has been discarded after separation of the aqueous subcomponent. 108. - The non-perishable beverage of claim 103, CHARACTERIZED in that the concentration comprises at least one of: a membrane filtration and a freezing concentration. 109. - The non-perishable beverage of claim 103, CHARACTERIZED because the sterilization comprises high pressure sterilization. 110. - The non-perishable beverage of claim 103, CHARACTERIZED because the filtration comprises the membrane filtration. 111. - The non-perishable beverage of claim 106, CHARACTERIZED because the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 140 ° F. 112. - The non-perishable beverage of claim 106, CHARACTERIZED because the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 135 ° F. 113. - The non-perishable beverage of claim 106, CHARACTERIZED because the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 130 ° F. 114. - The non-perishable beverage of claim 106, CHARACTERIZED in that the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 120 ° F. 115. - The non-perishable beverage of claim 108, CHARACTERIZED because the membrane filtration comprises at least one of: microfiltration, reverse osmosis, nanofiltration and ultrafiltration. 116. - The non-perishable beverage of claim 109, CHARACTERIZED because the high-pressure sterilization comprises pressure-assisted sterilization with temperature. 117. - The non-perishable beverage of claim 110, CHARACTERIZED because the membrane filtration comprises at least one of microfiltration, reverse osmosis, nanofiltration and ultrafiltration. 118. - The non-perishable beverage of claim 106, CHARACTERIZED because the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent do not contain artificial stabilizers or additives. 119. - The non-perishable beverage of claim 106, CHARACTERIZED because the dairy, liquid and aseptic component, the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of the milk, liquid and dairy component. aseptic. 120. - A method of manufacturing a non-perishable beverage, CHARACTERIZED in that it comprises separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; Y add the aqueous subcomponent to a component of soluble coffee, wherein the dairy component, raw, liquid and unpasteurized in an aqueous subcomponent and a fatty subcomponent is not pasteurized, and wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated and sterilized aqueous subcomponent. 121. - The method of claim 120, CHARACTERIZED because the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product; combining the powdered coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture; and combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component. 122 -. 122 - The method of claim 120, CHARACTERIZED in that it further comprises adding at least a portion of the fatty subcomponent to the aqueous subcomponent prior to sterilizing the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered aqueous subcomponent, concentrated, sterilized and combined with at least a portion of the fatty subcomponent, and wherein the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fat subcomponent are not heated to a temperature above about 140 ° F. 123. - The method of claim 120, CHARACTERIZED because the raw, liquid and unpasteurized dairy component comprises raw and unpasteurized milk. 124. - The method of claim 120, CHARACTERIZED in that the filtration of the aqueous subcomponent comprises membrane filtration. 125. - The method of claim 124, CHARACTERIZED in that the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 126. - The method of claim 120, CHARACTERIZED in that the concentration of the aqueous subcomponent comprises at least one of: nanofiltration, reverse osmosis and ultrafiltration. 127. - The method of claim 120, CHARACTERIZED in that the sterilization of the aqueous subcomponent comprises high pressure sterilization. 128. - The method of claim 127, CHARACTERIZED because the high pressure sterilization comprises sterilization under pressure assisted temperature. 129. - The method of claim 128, CHARACTERIZED because pressure assisted sterilization with temperature is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and for a time from about 30 seconds to about 10 minutes. 130. - The method of claim 122, CHARACTERIZED in that the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 140 ° F. 131. - The method of claim 122, CHARACTERIZED in that the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 135 ° F. 132. - The method of claim 122, CHARACTERIZED in that the dairy component, crude, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 130 ° F. 133. - The method of claim 122, CHARACTERIZED in that the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 120 ° F. 134. - The method of claim 122, CHARACTERIZED in that they further comprise adding sugar to at least one of: the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 135. - The method of claim 122, CHARACTERIZED because they further comprise adding flavor to at least one of: the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 136. - The method of claim 122, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of a coffee extract, coffee concentrate , dry coffee, soluble coffee, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, oil omega-3, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, 1 -3,1 -6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract. 137. - A non-perishable beverage prepared by the CHARACTERIZED method because it includes: separating a dairy, raw, liquid, and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; filter the aqueous subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; Y add the aqueous subcomponent to a component of soluble coffee, wherein the dairy component, crude, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent are not pasteurized, and wherein the non-perishable beverage comprises the soluble coffee component and the aqueous, filtered, concentrated and sterilized subcomponent. 138 -. 138 - The non-perishable beverage of claim 137, CHARACTERIZED because the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product; . combining the first coffee product, powdered with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component. 139. - The non-perishable beverage of claim 137, CHARACTERIZED in that it further comprises adding at least a portion of the fatty subcomponent to the aqueous subcomponent before sterilizing the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered aqueous subcomponent, concentrated, sterilized and combined with at least a portion of the fatty subcomponent, and wherein the dairy component, raw, liquid and unpasteurized, the aqueous subcomponent and the fat subcomponent are not heated to a temperature above about 140 ° F. 140. - The non-perishable beverage of claim 137, CHARACTERIZED because the raw, liquid and unpasteurized dairy component comprises raw and unpasteurized milk. 141 .- The non-perishable beverage of claim 137, CHARACTERIZED because the filtration of the aqueous subcomponent comprises membrane filtration. 142. - The non-perishable beverage of claim 141, CHARACTERIZED because the membrane filtration comprises at least one of: nanofiltration, microfiltration, reverse osmosis and ultrafiltration. 143. - The non-perishable beverage of claim 137, CHARACTERIZED in that the concentration of the aqueous subcomponent comprises at least one of: reverse osmosis, nanofiltration and ultrafiltration. 144. - The non-perishable beverage of claim 144, CHARACTERIZED because the sterilization of the aqueous subcomponent comprises high pressure sterilization. 145. - The non-perishable beverage of claim 145, CHARACTERIZED because the high pressure sterilization comprises sterilization under pressure assisted temperature. 146. - The non-perishable beverage of claim 139, CHARACTERIZED because pressure assisted sterilization with temperature is carried out at a temperature from about 60 ° F to about 140 ° F, a pressure from about 3000 bar to about 9000 bar and during a time from about 30 seconds to about 10 minutes. 147. - The non-perishable beverage of claim 139, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 140 ° F. 148. - The non-perishable beverage of claim 139, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 135 ° F. 149. - The non-perishable beverage of claim 139, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 130 ° F. 150. - The non-perishable beverage of claim 139, CHARACTERIZED because the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 120 ° F. 151. - The non-perishable beverage of claim 139, CHARACTERIZED because they further comprise adding carbohydrates or sugar to at least one of: the dairy component, "raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 152. - The non-perishable beverage of claim 139, CHARACTERIZED because they further comprise adding flavor to at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 153. - The non-perishable beverage of claim 139, CHARACTERIZED because they further comprise adding at least one of: the dairy component, raw, liquid, and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of a coffee extract, concentrate coffee, dry coffee, soluble coffee, coffee oils, coffee flavors, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber , omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta-glucan, -3, -6-beta-glucan, barley beta-glucan! b- barley glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, ground coffee and herbal extract. 154. - A non-perishable beverage CHARACTERIZED because it includes: a dairy and aseptic component; Y a component of soluble coffee, wherein the milk and aseptic component has been concentrated, sterilized and dried, and wherein the milk and aseptic component has not been heated above about 80 ° F more than once during the process. 155. - The non-perishable beverage of claim 154, CHARACTERIZED because the soluble coffee component comprises: a component of dried coffee extract; Y a component of pulverized coffee, where the powdered coffee component has not been extracted, and wherein the pulverized coffee component is added to the dried coffee extract component after the dried coffee extract is dried. 156. - The non-perishable beverage of claim 154, CHARACTERIZED in that the milk and aseptic component comprises an aqueous sub-component and a fatty subcomponent, and where the aqueous subcomponent has been separated from a fatty subcomponent before the aqueous subcomponent has been concentrated. 157. - The non-perishable beverage of claim 156, CHARACTERIZED because at least a portion of the fatty subcomponent has recombined with the aqueous subcomponent after the aqueous subcomponent is concentrated and before the aqueous subcomponent has dried. 158. - The non-perishable beverage of claim 156, CHARACTERIZED because at least a portion of the fatty subcomponent is discarded after separation of the aqueous subcomponent. 159. - The non-perishable beverage of claim 154, CHARACTERIZED in that the concentration comprises at least one of: membrane filtration and concentration by freezing. 160. - The non-perishable beverage of claim 154, CHARACTERIZED because the sterilization comprises pasteurization. 161. - The non-perishable beverage of claim 154, CHARACTERIZED in that the drying comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 162. - The non-perishable beverage of claim 154, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 163. - The non-perishable beverage of claim 160, CHARACTERIZED because the pasteurization comprises HTST pasteurization (high temperature short time). 164. - The non-perishable beverage of claim 156, CHARACTERIZED because the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 70 ° F more than once. 165. - The non-perishable beverage of claim 156, CHARACTERIZED because the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 60 ° F more than once. 166. - The non-perishable beverage of claim 156, CHARACTERIZED because the dairy and aseptic component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 50 ° F more than once. 167 -. 167 - The non-perishable beverage of claim 156, CHARACTERIZED because the dairy and aseptic component, the aqueous subcomponent and the fat subcomponent have not been heated do not contain artificial stabilizers or additives. 168 -. 168 - The non-perishable beverage of claim 156, CHARACTERIZED in that the aqueous subcomponent and the fatty subcomponent contain less than about 1 colony-forming unit of bacteria-forming spores per 1000 kg of milk and aseptic component. 169. - A method of manufacturing a non-perishable beverage, CHARACTERIZED because it comprises: separating a liquid, raw and unpasteurized dairy component into an aqueous subcomponent and a fatty subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; dry the water subcomponent; Y add the aqueous subcomponent to a component of soluble coffee, wherein the dairy component, crude, liquid and unpasteurized, and the aqueous subcomponent is not heated to a temperature above about 80 ° F more than once during the method, and wherein the non-perishable beverage comprises the soluble component coffee and the aqueous, concentrated, sterilized and dry subcomponent. 170. - The method of claim 169, CHARACTERIZED because the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product; combining the first powdered coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first mixture of dried coffee; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component. 171. - The method of claim 169, CHARACTERIZED because they further comprise adding at least a portion of the fatty subcomponent to the aqueous subcomponent before drying the aqueous subcomponent, wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated and dried aqueous subcomponent combined with at least a portion of the fatty subcomponent, wherein the unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent are not heated to a temperature above about 80 ° F more than once. 172. - The method of claim 169, CHARACTERIZED because the raw, liquid and unpasteurized dairy component comprises raw milk. 173. - The method of claim 169, CHARACTERIZED in that the concentration of the aqueous subcomponent comprises at least one of: membrane filtration and concentration by freezing. 174. - The method of claim 169, CHARACTERIZED in that the sterilization of the aqueous subcomponent comprises pasteurization. 175. The method of claim 169, CHARACTERIZED in that the drying of the aqueous subcomponent comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 176. - The method of claim 173, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 177. - The method of claim 174, CHARACTERIZED because the pasteurization comprises HTST pasteurization. 178. - The method of claim 171, CHARACTERIZED in that the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 70 ° F more than once. 179. - The method of claim 171, CHARACTERIZED in that the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 60 ° F more than once. 180. - The method of claim 171, CHARACTERIZED in that the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 50 ° F more than once. 181. - The method of claim 171, CHARACTERIZED in that they further comprise adding sugar to at least one of: the soluble coffee component, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 182. - The method of claim 171, CHARACTERIZED because they further comprise adding flavorings to at least one of: the soluble coffee component, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent. 183. - The method of claim 171, CHARACTERIZED in that they further comprise adding at least one of: the soluble coffee component, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent, at least one of: a coffee extract , coffee concentrate, dry coffee, coffee oils, coffee aromas, distillates, flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene, selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, Soluble coffee that includes powdered coffee and an herbal extract. 184. - A non-perishable beverage prepared by the CHARACTERIZED method because it includes: separating a dairy, raw, liquid and unpasteurized component into an aqueous subcomponent and a fatty subcomponent; concentrate the aqueous subcomponent; sterilize the aqueous subcomponent; dry the water subcomponent; Y add the aqueous subcomponent to a component of soluble coffee, wherein the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fatty subcomponent are not heated to a temperature above about 80 ° F more than once during the method, and wherein the non-perishable beverage comprises the soluble coffee component and the concentrated, sterilized and dry aqueous subcomponent. 185. - The non-perishable beverage of claim 184, CHARACTERIZED because the soluble coffee component is prepared by: spraying coffee beans to form a first sprayed coffee product; grind coffee beans to form a second ground coffee product; extracting the second ground coffee product to form an extracted coffee product; combining the first powdered coffee product with the extracted coffee product to form a first coffee mixture; drying the first coffee mixture to form a first dry coffee mixture; combining the first powdered coffee product with the first dry coffee blend to form the soluble coffee component. 186. - The non-perishable beverage of claim 184, CHARACTERIZED in that it further comprises adding at least a portion of the fatty subcomponent to the aqueous subcomponent before drying the aqueous subcomponent; wherein the non-perishable beverage comprises the soluble coffee component and the filtered, concentrated, dry aqueous subcomponent and combined with at least a portion of the fatty subcomponent; wherein neither the aqueous subcomponent nor the fat subcomponent has been heated to a temperature above about 80 ° F more than once. 187. - The non-perishable beverage of claim 184, CHARACTERIZED because the raw, liquid and unpasteurized dairy component comprises raw milk. 188. - The non-perishable beverage of claim 184, CHARACTERIZED in that the concentration of the aqueous subcomponent comprises at least one of: membrane filtration and concentration by freezing. 189. - The non-perishable beverage of claim 184, CHARACTERIZED because the sterilization of the aqueous subcomponent comprises pasteurization. 190. - The non-perishable beverage of claim 184, CHARACTERIZED in that the drying of the aqueous subcomponent comprises at least one of: lyophilization, filter-mat drying, fluidized bed drying, spray drying, thermal evaporation and zeodration. 191. - The non-perishable beverage of claim 188, CHARACTERIZED because the membrane filtration comprises reverse osmosis filtration. 192. - The non-perishable beverage of claim 189, CHARACTERIZED because the pasteurization comprises HTST pasteurization. 193. - The non-perishable beverage of claim 186, CHARACTERIZED because the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 70 ° F more than once. 194. - The non-perishable beverage of claim 186, CHARACTERIZED because the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 60 ° F more than once. 195. - The non-perishable beverage of claim 186, CHARACTERIZED because the raw, liquid, unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent have not been heated above about 50 ° F more than once. 196. - The non-perishable beverage of claim 186, CHARACTERIZED in that it further comprises adding carbohydrate or sugar to at least one of: the soluble coffee component, the dairy component, liquid and unpasteurized, the aqueous subcomponent and the fatty subcomponent. 197. - The non-perishable beverage of claim 186, CHARACTERIZED in that it further comprises adding flavorings to at least one of: the soluble coffee component, the raw, liquid, and unpasteurized dairy component, the aqueous subcomponent, and the fatty subcomponent. 198. - The non-perishable beverage of claim 186, CHARACTERIZED because they further comprise adding at least one of: the soluble coffee component, the raw, liquid and unpasteurized dairy component, the aqueous subcomponent and the fatty subcomponent, at least one of: an extract of coffee, coffee concentrate, dry coffee, coffee oils, coffee aromas, distillates; flavoring powders, aromatic oils, spices, powdered or ground cocoa beans, powdered or ground vanilla beans, vitamins, antioxidants, nutraceuticals, dietary fiber, omega-3 oil, omega-6 oil, omega-9 oil, flavonoid, lycopene , selenium, beta-carotene, resveratrol, inulin, beta glucan; 1-3,1-6-beta-glucan, barley beta-glucan, barley b-glucan, plant extract, dry green coffee extract, moist green coffee extract, powdered coffee, roasted coffee, roasted and ground coffee, Soluble coffee that includes powdered coffee and herbal extract.