SE447534B - PROCEDURE FOR THE PREPARATION OF A COFFEE PRODUCT CONSISTING OF PREPARING AGGLOMERATED INCLUDING SOLUBLE COFFEE PARTICLES AND FINALLY ROSTATED COFFEE - Google Patents
PROCEDURE FOR THE PREPARATION OF A COFFEE PRODUCT CONSISTING OF PREPARING AGGLOMERATED INCLUDING SOLUBLE COFFEE PARTICLES AND FINALLY ROSTATED COFFEEInfo
- Publication number
- SE447534B SE447534B SE7810872A SE7810872A SE447534B SE 447534 B SE447534 B SE 447534B SE 7810872 A SE7810872 A SE 7810872A SE 7810872 A SE7810872 A SE 7810872A SE 447534 B SE447534 B SE 447534B
- Authority
- SE
- Sweden
- Prior art keywords
- coffee
- roasted coffee
- finely ground
- weight
- agglomerates
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/08—Methods of grinding coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Description
447 554 ler väsentligen alla ursprungliga aromatiska element hos rostat malet kaffe med en förbättring av kaffeproduktens arom. 447,554 smiles substantially all of the original aromatic elements of roasted ground coffee with an improvement in the aroma of the coffee product.
Följaktligen avser föreliggande uppfinning ett förfarande för framställning av en kaffeprodukt bestående av fririnnande agglo- merat innefattande lösliga kaffepartiklar och finmalet rostat kaffe, varvid nämnda finmalda rostade kaffe finns närvarande i en mängd av 2-20 viktprocent, beräknat på vikten av de två kaffebeståndsdelarna, och har en sådan partikelstorlek att 90 viktprocent av det malda kaffet passerar en maskvidd av 75 pm. Företrädesvis är partikelstorleken hos det finmalda kaffet mindre än 50 pm och helst skall 90 % av kaffet passera en mask- vidd av 25 pm. Man föredrager särskilt att väsentligen allt kaffe har en storlek av 5-20 pm. Med användning av finmalet rostat kaffe med en partikelstorlek i den lägre änden av det ovan specificerade området erhålles minimal sedimentation när agglomerat tillverkade av sådana kaffebeståndsdelar beredes till en dryck.Accordingly, the present invention relates to a process for producing a coffee product consisting of free-flowing agglomerates comprising soluble coffee particles and finely ground roasted coffee, said finely ground roasted coffee being present in an amount of 2-20% by weight, calculated on the weight of the two coffee constituents, and has such a particle size that 90% by weight of the ground coffee passes a mesh size of 75 μm. Preferably, the particle size of the finely ground coffee is less than 50 μm and most preferably 90% of the coffee should pass a mesh size of 25 μm. It is especially preferred that substantially all coffee have a size of 5-20 microns. Using finely ground roasted coffee having a particle size at the lower end of the range specified above, minimal sedimentation is obtained when agglomerates made from such coffee ingredients are prepared into a beverage.
Torrmalningen av rostade kaffebönor till relativt grova malnings- beståndsdelar är ett välkänt förfarande inom kaffeindustrin. I olika arbeten har beskrivits finmalning av rostat kaffe med bibehållande av dess aromatiska karaktär genom användning av kryogenisk malningsteknik innefattande ett enkelsteg; vid ett sådant förfarande för-kyles de rostade kaffebönorna före malningen till en temperatur under lO°C, exempelvis på det sätt som beskrives i det amerikanska patentet nr 3 261 689. Alter- nativt har man föreslagit att inmata flytande kväve i en kvarn under malningen av de rostade kaffebönorna på ett sätt som be- skrives i Food Engineering, May 1962, sid. 62 och 63. Andra sätt att mala rostade kaffebönor beskrives i de brittiska paten- ten nr l 424 264 och l 476 854. Emellertid ger dessa metoder fortfarande endast relativt fin malningsgrad och tillhandahåller . i allmänhet inte den mest föredragna medelpartikelstorleken av ned till 20 mikron eller därunder. I det amerikanska patentet 7 nr 3 261 689 anges det att endast 50 % av det»malda kaffet passe- rar genom en 200 U.S. mesh sikt (dvs. 74 mikron), och i det brittiska patentet nr l 476 854 var det malda kaffet inte finare än 70 mesh (210 mikron). Det bör även noteras att det allmänna 447 534 förfarandet i de tidigare arbetena är att suspendera sådana malda produkter i flytande kaffeextrakt och därefter spraytorka dessa; detta spraytorkningssteg leder oundvikligen till förlust av flyktiga komponenter och ger dessutom produkter med vissa hällbarhetsproblem.Dry grinding of roasted coffee beans into relatively coarse grinding ingredients is a well-known process in the coffee industry. In various works, fine grinding of roasted coffee has been described while maintaining its aromatic character by using a cryogenic grinding technique comprising a single step; in such a process, the roasted coffee beans are pre-cooled before grinding to a temperature below 10 ° C, for example in the manner described in U.S. Patent No. 3,261,689. Alternatively, it has been proposed to feed liquid nitrogen into a mill during grinding. of the roasted coffee beans in a manner described in Food Engineering, May 1962, p. 62 and 63. Other methods of grinding roasted coffee beans are described in British Pat. Nos. 1,424,264 and 1,476,854. However, these methods still provide only a relatively fine degree of grinding and provide. generally not the most preferred average particle size of down to 20 microns or less. U.S. Patent No. 3,261,689 discloses that only 50% of the ground coffee passes through a 200 U.S. Pat. mesh sieve (ie 74 microns), and in British Patent No. 1,476,854 the ground coffee was not finer than 70 mesh (210 microns). It should also be noted that the general procedure in the previous works is to suspend such ground products in liquid coffee extracts and then spray dry them; this spray drying step inevitably leads to loss of volatile components and also produces products with certain pourability problems.
Deovanangivna tidigare förslagen har ej tillhandahâllit en tillräckligt finfördelad rostad kaffeprodukt och ett sätt att framställa en sådan produkt blandad med konventionellt lösligt kaffe så att en hällbar och aromrik produkt erhålles.The above previous proposals have not provided a sufficiently finely divided roasted coffee product and a method of producing such a product mixed with conventional soluble coffee so as to obtain a pourable and aroma-rich product.
Vid genomförandet av föreliggande uppfinning åstadkommes före- trädesvis sönderdelningen av de rostade kaffebönorna genom en malningsmetod, som innefattar både för-kylning av de rostade kaffebönorna till under OOC, företrädesvis under -45°C, kopplat med användningen av luftklassificering av det finmalda rostade kaffet med användning av kyld luft i klassificeringssteget.In the practice of the present invention, the disintegration of the roasted coffee beans is preferably accomplished by a grinding method which comprises both pre-cooling the roasted coffee beans to below 0 ° C, preferably below -45 ° C, coupled with the use of air classification of the finely ground roasted coffee with use of cooled air in the classification step.
För-kylningen sker företrädesvis med flytande kväve, så att de kylda gaserna i klassificeringssteget innefattar kväve och luft i blandning. Finfördelningen av de rostade kaffebönorna kan åstadkommas med användning av en slagkvarn utrustad med anord- ningar för luftklassificering, som endast tillåter malet kaffe av önskad partikelstorlek att lämna kvarnen. Emellertid kan luftklassificeringssystemet vara utanför kvarnen, under förut- sättning att de grövre fraktionerna återföres till kvarnen.The pre-cooling preferably takes place with liquid nitrogen, so that the cooled gases in the classification step comprise nitrogen and air in mixture. The atomization of the roasted coffee beans can be achieved by using a percussion grinder equipped with air classification devices, which only allow ground coffee of the desired particle size to leave the grinder. However, the air classification system may be outside the mill, provided that the coarser fractions are returned to the mill.
Andra anordningar för att tillhandahålla önskad partikelstorlek av finmalet rostat kaffe med acceptabelt minimala förluster av flyktiga komponenter kan användas. Fastän detta ej föredrages, kan en malningsmetod utan användning av flytande kylmedel användas för att ge det finmalda rostade kaffet.Other devices for providing the desired particle size of finely ground roasted coffee with acceptably minimal losses of volatile components can be used. Although this is not preferred, a grinding method without the use of liquid refrigerant can be used to give the finely ground roasted coffee.
Enligt föreliggande uppfinning formas det finmalda rostade kaffet till agglomerat med lösligt kaffe, och det lösliga kaffet skall företrädesvis ha en medelpartikelstorlek som är mindre än 50 um. De två kaffebeståndsdelarna blandas till bildning av en väsentligen homogen blandning och samagglomere- ras därefter till bildning av agglomeraten enligt uppfinningen.According to the present invention, the finely ground roasted coffee is formed into agglomerates with soluble coffee, and the soluble coffee should preferably have an average particle size of less than 50 μm. The two coffee ingredients are mixed to form a substantially homogeneous mixture and then co-agglomerated to form the agglomerates of the invention.
Agglomereringen kan åstadkommas på en mångfald sätt, men åstad- 447 534 kommes företrädesvis med användning av de förfaranden, som beskrives i det brittiska patentet nr 1 224 807, som även beskriver för-malning av det lösliga kaffet, vilket utgör ett föredraget steg enligt föreliggande uppfinning.The agglomeration can be accomplished in a variety of ways, but is preferably accomplished using the procedures described in British Patent No. 1,224,807, which also discloses grinding the soluble coffee, which is a preferred step of the present invention. invention.
Agglomeraten enligt föreliggande uppfinning kan innehålla från 5 till 20 viktprocent av det rostade och finmalda kaffet och företrädesvis från 8 till 12 viktprocent. Om så önskas kan en del av den ingående kaffeoljan avlägsnas från det finmalda rostade kaffet före malningssteget före formningen av agglome- raten enligt uppfinningen; metoder för att åstadkomma detta är välkända för fackmannen.The agglomerates of the present invention may contain from 5 to 20% by weight of the roasted and finely ground coffee and preferably from 8 to 12% by weight. If desired, a portion of the constituent coffee oil may be removed from the finely ground roasted coffee prior to the grinding step prior to forming the agglomerates of the invention; Methods for accomplishing this are well known to those skilled in the art.
Företrädesvis har agglomeraten av kaffeprodukten enligt uppfin- ningen en medelpartikelstorlek som är större än 850pm helst mellan 1200 och 2400 pm.Preferably, the agglomerates of the coffee product according to the invention have an average particle size greater than 850 μm, preferably between 1200 and 2400 μm.
Claims (6)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB4547877 | 1977-11-01 |
Publications (2)
Publication Number | Publication Date |
---|---|
SE7810872L SE7810872L (en) | 1979-05-02 |
SE447534B true SE447534B (en) | 1986-11-24 |
Family
ID=10437368
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SE7810872A SE447534B (en) | 1977-11-01 | 1978-10-18 | PROCEDURE FOR THE PREPARATION OF A COFFEE PRODUCT CONSISTING OF PREPARING AGGLOMERATED INCLUDING SOLUBLE COFFEE PARTICLES AND FINALLY ROSTATED COFFEE |
Country Status (12)
Country | Link |
---|---|
JP (1) | JPS5476866A (en) |
AU (1) | AU523189B2 (en) |
CA (1) | CA1110104A (en) |
DE (1) | DE2846515A1 (en) |
DK (1) | DK148912C (en) |
ES (1) | ES474552A1 (en) |
FI (1) | FI64042C (en) |
FR (1) | FR2406956A1 (en) |
IE (1) | IE47886B1 (en) |
IT (1) | IT1106099B (en) |
NO (1) | NO147897C (en) |
SE (1) | SE447534B (en) |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1099579A (en) * | 1978-06-12 | 1981-04-21 | General Foods, Limited | Process for producing soluble coffee |
FR2469880B1 (en) * | 1979-11-27 | 1987-05-07 | Gen Foods Corp | PROCESS FOR FLAVORING FOOD PRODUCTS AND FLAVORED PRODUCT USED FOR THIS PURPOSE |
JPS5682075A (en) * | 1979-12-04 | 1981-07-04 | Gen Foods Corp | Production of aromatic food |
DK505082A (en) * | 1981-12-02 | 1983-06-03 | Gen Foods Corp | PROCEDURE FOR PREVENTING WALKING AND FIXING OF PULVERIZED FINAL MATERIAL ON THE WALL OF A CONTAINER CONTAINING SOLUBLE COFFEE |
JPH0243489A (en) * | 1988-08-02 | 1990-02-14 | Toyo Sash Co Ltd | Shutter device |
US5455057A (en) * | 1994-09-12 | 1995-10-03 | Nestec S.A. | Preparation of a soluble coffee granulate product |
DE102004030200A1 (en) * | 2004-06-15 | 2006-01-26 | Krüger Gmbh & Co. Kg | Powdered composition with roasted coffee |
AU2015201438B2 (en) * | 2008-07-09 | 2017-02-02 | Starbucks Corporation, D/B/A Starbucks Coffee Company | Beverages with enhanced flavors and aromas and method of making same |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
RU2400098C1 (en) | 2009-10-01 | 2010-09-27 | Хикмат Вади Шахин | Coffee composition containing instant freeze dried and natural roasted fine-grained coffee having freshly brewed natural coffee taste and aroma and its production method |
GB2495642A (en) * | 2010-07-16 | 2013-04-17 | Kraft Food R & D Inc | Instant coffee comprising finely ground roasted coffee |
EP2676548A1 (en) | 2010-07-16 | 2013-12-25 | Kraft Foods Global Brands LLC | Beverage composition comprising co-milled powders |
GB2482032B (en) | 2010-07-16 | 2013-04-10 | Kraft Foods R & D Inc | Coffee products and related processes |
GB2486487B (en) | 2010-12-16 | 2015-09-02 | Kraft Foods R & D Inc | Instant coffee |
GB2496177B (en) * | 2011-11-04 | 2016-06-08 | Kraft Foods R&D Inc | Processes for forming soluble coffee products |
RU2734295C1 (en) * | 2014-06-27 | 2020-10-14 | Сосьете Де Продюи Нестле С.А. | Coffee beverage preparation composition and a method for production thereof |
JP6757566B2 (en) * | 2015-12-11 | 2020-09-23 | 花王株式会社 | Coffee composition for dilution |
WO2018015360A1 (en) | 2016-07-19 | 2018-01-25 | Nestec S.A. | Coffee bean particles |
JP2019017293A (en) * | 2017-07-14 | 2019-02-07 | アサヒ飲料株式会社 | Bottled coffee drink, coffee feeling improver, and method for improving coffee feeling |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR481724A (en) * | 1916-05-11 | 1917-01-09 | Giltspur Company Ltd | Process for flavoring the dry extract of coffee |
FR1244137A (en) * | 1959-12-30 | 1960-10-21 | Kaffee Imp Ges Gebr Kolle | Process and installation for the manufacture of coffee extracts or the like in powder form |
DE1517017A1 (en) * | 1962-03-28 | 1969-06-19 | Eggebrecht Erich | Process for improving beverages, liquid beverage extracts and beverage powders |
US3261689A (en) * | 1963-06-07 | 1966-07-19 | Gen Foods Corp | Soluble coffee process |
AT283881B (en) * | 1967-01-16 | 1970-08-25 | Gen Foods Corp | Process for the production of a practically soluble coffee concentrate ready for infusion |
DE1692260C3 (en) * | 1967-03-08 | 1978-11-02 | General Foods Corp., White Plains, N.Y. (V.St.A.) | Process for making a rapidly soluble coffee product from roasted coffee |
US3554760A (en) * | 1967-12-26 | 1971-01-12 | Gen Foods Corp | Method of agglomerating food powder |
DE1767690A1 (en) * | 1968-06-05 | 1971-09-30 | Metallgesellschaft Ag | Process for instantizing powdery food or luxury goods by agglomeration |
US3697288A (en) * | 1970-03-27 | 1972-10-10 | Procter & Gamble | Vibration energy milling of ground coffee slurries |
US3687683A (en) * | 1970-06-15 | 1972-08-29 | Gen Foods Corp | Method for producing enhanced soluble coffee |
-
1978
- 1978-10-04 CA CA312,696A patent/CA1110104A/en not_active Expired
- 1978-10-18 SE SE7810872A patent/SE447534B/en not_active IP Right Cessation
- 1978-10-18 NO NO78783532A patent/NO147897C/en unknown
- 1978-10-20 FI FI783197A patent/FI64042C/en not_active IP Right Cessation
- 1978-10-24 FR FR7830191A patent/FR2406956A1/en active Granted
- 1978-10-25 AU AU41029/78A patent/AU523189B2/en not_active Expired
- 1978-10-25 DE DE19782846515 patent/DE2846515A1/en not_active Withdrawn
- 1978-10-26 ES ES474552A patent/ES474552A1/en not_active Expired
- 1978-10-27 IE IE2150/78A patent/IE47886B1/en not_active IP Right Cessation
- 1978-10-27 IT IT7851687A patent/IT1106099B/en active
- 1978-10-30 DK DK483978A patent/DK148912C/en not_active IP Right Cessation
- 1978-11-01 JP JP13512078A patent/JPS5476866A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
FI64042B (en) | 1983-06-30 |
IT1106099B (en) | 1985-11-11 |
IE47886B1 (en) | 1984-07-11 |
DK148912B (en) | 1985-11-18 |
FI783197A (en) | 1979-05-02 |
DK148912C (en) | 1986-05-12 |
AU523189B2 (en) | 1982-07-15 |
IE782150L (en) | 1979-05-01 |
IT7851687A0 (en) | 1978-10-27 |
NO147897B (en) | 1983-03-28 |
FR2406956B1 (en) | 1984-08-17 |
NO147897C (en) | 1983-07-06 |
DE2846515A1 (en) | 1979-05-03 |
SE7810872L (en) | 1979-05-02 |
FR2406956A1 (en) | 1979-05-25 |
FI64042C (en) | 1983-10-10 |
AU4102978A (en) | 1980-05-01 |
JPS5476866A (en) | 1979-06-19 |
DK483978A (en) | 1979-05-02 |
NO783532L (en) | 1979-05-03 |
ES474552A1 (en) | 1979-12-01 |
CA1110104A (en) | 1981-10-06 |
JPS6113775B2 (en) | 1986-04-15 |
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