RU128460U1 - GRANULA COFFEE NATURAL SOLUBLE SUBLIMATED WITH THE ADDITION OF COFFEE NATURAL FRIED GROUND - Google Patents

Abstract

Coffee granule of natural instant freeze-dried coffee with ground natural roasted coffee included in its composition, while the amount of natural roasted fine-ground coffee is from 9.0 to 12.0 wt.%, The particle size of natural roasted ground coffee is 40-100 μm, characterized in that the surface of the core of the granule, consisting of freeze-dried natural coffee, is coated with an evenly distributed double layer of natural roasted ground coffee.

Description

This utility model relates to the food industry and can be used in the processing of coffee.

Known patent RU 2400098, which describes a composition consisting of instant freeze-dried and naturally roasted fine ground coffee, having the taste and aroma of freshly brewed natural coffee, in which the latter has a content of 4-29 wt.%, With particle sizes of 65 to 200 microns . In this case, the particles of natural coffee are evenly distributed in the volume of granules of freeze-dried coffee.

The disadvantages of the known solution include the fact that natural coffee, after it is added to the concentrated coffee extract, is subjected to freezing and freeze-drying under vacuum, during which partial aromatic substances volatilize and deteriorate the taste properties of ground coffee.

The problem solved by the claimed utility model is to obtain a coffee product with improved organoleptic and beneficial properties compared to known analogues, as well as expanding the range of coffee products.

The problem is solved by using granules of various sizes of naturally occurring freeze-dried instant coffee, the core surface of which is coated with a uniformly distributed double layer of natural roasted ground coffee. The core of the granule consists of freeze-dried coffee. The amount of natural roasted fine grinding coffee applied to the surface of the granules of freeze-dried coffee is from 9.0 to 12.0% of the total mass. At the same time, natural ground roasted coffee has a particle size of 40-100 microns.

The lower limit of the concentration and particle size of ground coffee is determined by the minimum significant effect on taste characteristics, the upper maximum by the maximum allowable insoluble precipitate when water is added to the final product. The application of ground roasted coffee in two layers, and not in one, should be done in order to improve the adhesion of roasted coffee on the granule and thereby reduce the likelihood of chips during storage and transportation.

In the claimed method, applied to the surface of granules of natural instant freeze-dried coffee, ground roasted fine ground coffee of the required degree of roasting, is obtained from one type or mixture of different varieties of green beans, depending on the required organoleptic characteristics of the finished product, while green beans of each variety are roasted apart.

As a result, natural freeze-dried instant coffee granules were obtained, coated with a thin layer of natural roasted ground coffee, having a rich coffee aroma of freshly brewed coffee, ready for filling and packaging. At the same time, the dissolution of granules in water at a temperature of 96-98 ° C does not exceed 30 seconds, which corresponds to the time of dissolution of instant coffee, but there is practically no precipitate, as in freshly prepared natural roasted coffee.

The technical result achieved by using the claimed utility model obtaining a coffee product with more saturated organoleptic characteristics.

Natural instant freeze-dried instant coffee granules are produced in one of the known ways. In particular, the method includes the following technological stages of production: separation (cleaning) of raw materials, frying (180-230 ° C), cooling, grinding, extraction (at temperatures up to 170 ° C and pressure up to 12 atm), thickening (evaporation) of the extract, foaming concentrated extract with an inert gas, deep freezing (40-45 ° C), grinding the frozen extract, drying under vacuum. Next, ground coffee is applied. For this, ground coffee with a particle size of from 40 microns to 100 microns and a mass fraction of moisture of not more than 6.0% is applied to granules of freeze-dried coffee with a mass fraction of moisture of up to 2.0% by gentle mixing. As a result of a higher mass fraction of moisture in ground coffee, sticking of finely ground coffee occurs on the surface of granules of instant freeze-dried coffee. Further, in order to evenly distribute moisture throughout the entire mass of the resulting mixture, it is held in a closed container for 1 hour. After exposure, the mass fraction of the product remains lower compared to the mass fraction of moisture of ground coffee. To improve the organoleptic (taste and aroma) indicators in a similar way, a second layer of ground coffee is applied, after which the exposure is 1 hour, then the product is Packed and packaged.

When developing the formulation of natural instant freeze-dried coffee, with the addition of natural roasted ground coffee, ground roasted coffee varieties were used: Colombia Supremo, Arabica Kenya AA, Arabica Brazil Santos.

Example 1

Variety Colombia Supremo. The following batches were produced:

1) In the above-described manner, an experimental batch of freeze-dried coffee granules was produced (1);

2) By the prototype method, an experimental batch of granules of freeze-dried coffee with natural fried fine-ground coffee was produced (the content of natural fried coffee is 9-10% by weight) (2);

3) An experimental batch of coffee granules was produced according to the claimed utility model with one application layer (the content of natural roasted coffee is 9-10% by weight) (3);

4) An experimental batch of coffee granules was produced according to the claimed utility model with two application layers (the content of natural roasted coffee is 9-10% by mass) (4);

5) An experimental batch of roasted ground coffee was produced (5).

Organoleptic evaluation of coffee product samples was carried out in accordance with GOST R 51881-2002 - Natural instant coffee. General specifications. The method is based on the fact that individual taste, olfactory and other stimuli, when combined, give a qualitatively new sense of product flavor. The method includes a mechanism for identifying and describing individual characteristics that form a general impression of the product and their quantitative assessment, giving a reproducible result. Tests were to identify each macrocharacteristic (appearance, smell and taste) according to individual indicators. Samples were evaluated independently, perceived characteristics were recorded, and their intensity was determined. The following scale was used to assess the intensity of sensory properties: 0 - no sign; 2 - only recognizable or felt; 4 - low intensity; 6 - moderate intensity; 8 - strong; 10 - very strong intensity. The study involved 5 selected respondents who were selected based on data on sensory sensitivity. The research results are shown in table 1.

Table 1 Appearance (presence of sediment) Smell Taste (one) 0 about four (2) four 6 (3) four 6 8 (four) four 8 8 (5) 10 10 10

Example 2

Grade Arabica Kenya AA. The following batches were produced:

1) In the above-described manner, an experimental batch of freeze-dried coffee granules was produced (1);

2) By the prototype method, an experimental batch of granules of freeze-dried coffee with natural fried fine-ground coffee was produced (the content of natural fried coffee is 8-10% by weight) (2);

3) An experimental batch of coffee granules was made but of the claimed utility model with one application layer (the content of natural roasted coffee was 8-10% by weight) (3);

4) An experimental batch of coffee granules was produced according to the claimed utility model with two application layers (the content of natural roasted coffee is 8-10% by weight) (4);

5) An experimental batch of roasted ground coffee was produced (5).

Organoleptic evaluation of coffee product samples was carried out in accordance with the international standard with GOST R 51881-2002. The research results are shown in table.2.

table 2 Appearance (presence of sediment) Smell Taste (one) 0 2 four (2) four 8 6 (3) four 6 8 (four) four 10 8 (5) 10 10 10

Example 3

Grade Arabica Brazil Santos. The following batches were produced:

1) In the above-described manner, an experimental batch of freeze-dried coffee granules was produced (1);

2) The prototype method produced an experimental batch of granules of freeze-dried coffee with natural roasted fine-ground coffee (the content of natural roasted coffee is 11-12% by weight) (2);

3) An experimental batch of coffee granules was produced according to the claimed utility model with one application layer (the content of natural roasted coffee is 11-12% by weight) (3);

4) An experimental batch of coffee granules was produced according to the claimed utility model with two application layers (the content of natural roasted coffee is 11-12% by mass) (4);

5) An experimental batch of roasted ground coffee was produced (5). Organoleptic evaluation of coffee product samples was carried out in accordance with the international standard with GOST R 51881-2002. The research results are shown in table.3.

Table 3 Appearance (presence of sediment) Smell Taste (one) 0 2 four (2) four 8 8 (3) four 8 8 (four) four 10 10 (5) 10 10 10

Claims (1)

Coffee granule of natural instant freeze-dried coffee with ground natural roasted coffee included in its composition, while the amount of natural roasted fine-ground coffee is from 9.0 to 12.0 wt.%, The particle size of natural roasted ground coffee is 40-100 μm, characterized in that the surface of the core of the granule, consisting of freeze-dried natural coffee, is coated with an evenly distributed double layer of natural roasted ground coffee.