TW201927158A - 提升口味與香味之飲料及其製造方法 - Google Patents
提升口味與香味之飲料及其製造方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/08—Methods of grinding coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/16—Removing unwanted substances
- A23F5/18—Removing unwanted substances from coffee extract
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/26—Extraction of water-soluble constituents
- A23F5/267—Extraction of water-soluble constituents using additives, specific extraction media or specific coffee blends
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
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Abstract
本發明之實施例通常關於具提升口味與香味的飲料及其製造方法。本發明之部分實施例是關於具提升素質(例如口味與香味)的可溶性咖啡及其製造方法。
Description
本發明之實施例通常關於具提升素質(例如口味與香味)的飲料及其製造方法。
許多飲料具有獨特的口感與香味，而這些口感與香味很難以較方便的形式複製。咖啡便是這類飲料的一個例子。以一般咖啡為例，先將水在咖啡壺中煮沸，直接置放研磨烘焙咖啡豆與沸水接觸(標準量為每100毫升沸水加入10克研磨烘焙咖啡豆)，並在沸水中沸騰以完成抽取，或使用過濾式咖啡壺或其他等相似方法抽取。所得到的抽取物包含咖啡因、單寧酸、醣類、脂肪、蛋白質及各種芳香成份，並且具有咖啡固有的香氣、以及包含苦味、澀味及酸味的特殊複雜風味。
當烘焙咖啡豆研磨完成，並被放置在空氣中，他們會開始氧化，香氣及味道因而劣化；另外，當使用溫水進行抽取時，通常需要延長烘焙咖啡豆的抽取時間。再者，如果沸騰的時間太長，或是抽取物被放置太久，那麼香氣及味道會產生劣化。因此，即便就使用一般咖啡而言，製備咖啡的方法相當不容易，並且要得到富含味道及香氣的咖啡是非常困難的。
時至今日，咖啡抽取濃縮物及咖啡抽取粉末已進行工業級量產，而目前也已經製備及銷售利用熱水或冷水來溶解以快速飲用的即溶咖啡飲品。一般而言，這些即溶咖啡飲品是經由下列程序所製備的：將研磨烘焙咖啡豆進料於抽取槽、以熱水或是沸水抽取咖啡豆、將這些抽取物進行乾燥處理(例如噴霧乾燥、真空乾燥或是冷凍乾燥)。按照這些慣用程序所製備的即溶咖啡飲品包含一些照理來說不能飲用的成份，而這些成份之含量會隨著抽取條件改變，例如抽取溫度及時間、濃縮條件、及乾燥條件。
許多與咖啡相關的香味及口味成份是非常精細而複雜的。在普通的可溶性咖啡的情況中，精細的咖啡口味及香味成份常常會在處理及量產方法的過程中產生劣化或是消失。咖啡香味已知是非常不穩定的。咖啡香味發生劣化時，會產生不受歡迎的不舒服及非咖啡特性。這種劣化實質上降低製品的感知品質。因此基於這樣的理由，應特別注意香味成份(例如咖啡香味)的製備及儲存，以提升讓人愉快的的香味成份，或者減少或消除使人不舒服的成份。
再者，因為抽取物在製備過程中有一段相對長的時間會曝露於高溫，味道及香氣會因烹煮、蒸發、及芳香成份的氧化分解而劣化，因而失去咖啡固有的精細香味。一般製品通常會具有非常重的焦味。簡言之，所得到的飲料在味道及香氣方面都與正統咖啡相差甚遠。本實施例的可溶性咖啡克服習知技術的這些問題，並且提供了額外的優勢。
部分實施例是關於一種可溶性咖啡製品，包含：一乾燥咖啡抽取成份；以及一粉末咖啡成份，其中此粉末咖啡成份為未經抽取，及其中此粉末咖啡成份係在此乾燥咖啡抽取成份進行乾燥之後，加入到此乾燥咖啡抽取成份。
在部分實施例中，其中此粉末咖啡成份係在此乾燥咖啡抽取成份進行乾燥之前以及之後，加入到此乾燥咖啡抽取成份。
在部分實施例中此乾燥咖啡抽取成份佔此可溶性咖啡製品之大約70%至大約90%，其中此粉末咖啡成份佔此可溶性咖啡製品之大約10%至大約30%。
在部分實施例中，此乾燥咖啡抽取成份佔此可溶性咖啡製品之大約70%至大約99.9%，其中此粉末咖啡成份佔此可溶性咖啡製品之大約0.1%至大約30%。
在部分實施例中，此粉末咖啡成份顆粒大小平均為約350微米或更小。在部分實施例中，此粉末咖啡成份顆粒大小之中位數為約350微米或更小。
部分實施例更包含一添加物，其係由咖啡油、非咖啡油、非咖啡香味成份、及咖啡香味成份所組成的群組中選出。
部分實施例更包含至少一添加物，其係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂(omega-3 oil)、ω-6油脂、ω-9油脂、類黃酮(flavonoid)、茄紅素(lycopene)、硒、β-胡蘿蔔素、白藜蘆醇(resveratrol)、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本(herbal extract)抽取物所組成的群組中選出。
部分實施例係關於一種可溶性咖啡製品之製造方法，包含：將咖啡豆磨粉以形成一第一粉末咖啡製品；將咖啡豆研磨或磨粉以形成一第二研磨或粉末咖啡製品；抽取此第二研磨或粉末咖啡製品以形成一抽取咖啡製品；將此抽取咖啡製品與此第一粉末咖啡製品結合以形成一第一咖啡混合物；乾燥此第一咖啡混合物以形成一第一乾燥咖啡混合物；以及將此第一乾燥咖啡混合物與此第一粉末咖啡製品結合以形成此可溶性咖啡製品。
在部分實施例中，此咖啡在進行磨粉之前為預先冷凍。
在部分實施例中，更包含一冷卻此研磨及磨粉機器之步驟，其中此咖啡在進行磨粉之前未預先冷凍。
在部分實施例中，更包含一冷卻此研磨及磨粉機器之步驟，其中此咖啡在進行磨粉之前為預先冷凍。
部分實施例更包含：對第一咖啡混合物添加至少一成份，其係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂(omega-3 oil)、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本抽取物所組成的群組中選出。
在部分實施例中，此研磨或磨粉之步驟係於約20°C至約50°C之溫度進行。
部分實施例更包含一冷卻步驟：將研磨及磨粉機器冷卻至約-5°C或更低。
部分實施例係關於一種可溶性咖啡製品之製造方法，包含：將咖啡豆研磨或磨粉以形成一第一研磨或粉末咖啡製品；將咖啡豆研磨或磨粉以形成一第二研磨或粉末咖啡製品；將咖啡豆磨粉以形成一第三粉末咖啡製品；抽取此第一研磨或粉末咖啡製品並將此第一研磨或粉末咖啡製品分離為一咖啡口味成份及一咖啡香味成份；抽取此第二研磨或粉末咖啡製品以形成一第一抽取咖啡製品；將此第一抽取咖啡製品與此咖啡香味成份結合以形成一第一咖啡混合物；將此第三粉末咖啡製品與此第一咖啡混合物結合以形成一第二咖啡混合物；乾燥此第二咖啡混合物以形成一第一乾燥咖啡混合物；以及將此第一乾燥咖啡混合物與此第三粉末咖啡製品結合以形成此可溶性咖啡製品。
在部分實施例中，此咖啡在進行磨粉之前為預先冷凍。
在部分實施例中，更包含一冷卻此研磨及磨粉機器之步驟，其中此咖啡在進行磨粉之前未預先冷凍。
部分實施例更包含：對第一咖啡混合物添加至少一成份，其係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本抽取物所組成的群組中選出。
在部分實施例中，此磨粉或研磨之步驟係於約20°C至約50°C之溫度進行。
在部分實施例中，此磨粉或研磨之步驟係於低於約1°C之溫度進行。
在部分實施例中，每一步驟中的設備及咖啡製品的溫度為大約-5°C或更低。
部分實施例係關於一種可溶性咖啡製品，其係下列方法所製備，包含：將咖啡豆磨粉以形成一第一粉末咖啡製品；將咖啡豆研磨或磨粉以形成一第二研磨或粉末咖啡製品；抽取此第二研磨或粉末咖啡製品以形成一抽取咖啡製品；將此抽取咖啡製品與此第一粉末咖啡製品結合以形成一第一咖啡混合物；乾燥此第一咖啡混合物以形成一第一乾燥咖啡混合物；以及將此第一乾燥咖啡混合物與此第一粉末咖啡製品結合以形成此可溶性咖啡製品。
在部分實施例中，此乾燥咖啡抽取成份佔此可溶性咖啡製品之大約70%至大約90%，其中此粉末咖啡成份佔此可溶性咖啡製品之大約10%至大約30%。
在部分實施例中，此乾燥咖啡抽取成份佔此可溶性咖啡製品之大約70%至大約99.9%，其中此粉末咖啡成份佔此可溶性咖啡製品之大約0.1%至大約30%。
在部分實施例中，此咖啡研磨成份顆粒大小平均為約350微米或更小。在部分實施例中，此粉末咖啡成份顆粒大小之中位數為約350微米或更小。
部分實施例更包含一添加物，其係由咖啡油、非咖啡油、非咖啡香味成份、及咖啡香味成份所組成的群組中選出。
部分實施例更包含：至少一添加物，其係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本抽取物所組成的群組中選出。
部分實施例係關於一種可溶性咖啡製品之製造方法，包含：將咖啡豆研磨或磨粉以形成一第一研磨或粉末咖啡製品；將咖啡豆研磨或磨粉以形成一第二研磨或粉末咖啡製品；將咖啡豆磨粉以形成一第三粉末咖啡製品；抽取此第一研磨或粉末咖啡製品並將此第一研磨或粉末咖啡製品分離為至少一第一抽取成份及一第二抽取成份；抽取此第二研磨或粉末咖啡製品以形成一第一抽取咖啡製品；將此第一抽取咖啡製品與此第二抽取成份結合以形成一第一咖啡混合物；將此第三粉末咖啡製品與此第一咖啡混合物結合以形成一第二咖啡混合物；乾燥此第二咖啡混合物以形成一第一乾燥咖啡混合物；以及將此第一乾燥咖啡混合物與此第三粉末咖啡製品結合以形成此可溶性咖啡製品。
在部分實施例中，此第一抽取成份為一口味成份，而此第二抽取成份為一香味成份。
在部分實施例中，此咖啡在進行磨粉之前為預先冷凍。
在部分實施例中，更包含一冷卻此研磨及磨粉機器之步驟，其中此咖啡在進行磨粉之前未預先冷凍。
部分實施例更包含：對第一咖啡混合物添加至少一添加物，其係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本抽取物所組成的群組中選出。
在部分實施例中，此磨粉或研磨之步驟係於約20°C至約50°C之溫度進行。
在部分實施例中，此磨粉或研磨之步驟係於低於約1°C之溫度進行。
在部分實施例中，每一步驟中的設備及咖啡製品的溫度為大約-5°C或更低。
部分實施例更包含一加入此第一抽取成份或該第二抽取成份至該第一乾燥咖啡混合物之步驟。
呈現以下討論以使熟悉本項技術之人士可達到或使用這些實施例的其中之一或更多實施例。此處所敘述的一般原則可運用於下列之詳述實施例及運用方式之外，而不悖離本發明的精神與範圍。因此，這些實施例並非要受限於這些顯示的特定實施例，而是要達到與此處所揭露及所提出的原則及特性相符合的最大範圍。
咖啡及其他製品在進行處理時，例如在做成即溶形式的製品時，會有口味與香味的改變。這些改變是由於這些製品內的成份原始鍵結結構發生改變。就咖啡而言，任何種類的處理會對未處理的咖啡豆中所發現成份的鍵結結構造成改變。部分實施例是關於一種將與未處理的食品相關聯的口味與香味加入或回復到這種製品的加工或是即溶形式的方法。在部分實施例中，這種製品為咖啡。部分實施例是關於將例如烘焙咖啡豆、新鮮茶葉、可可豆或其他食物原料進行磨粉，以增加或是回復例如可溶性咖啡、茶、巧克力等的鮮度、口味與香味方式有關的方法。部分實施例亦可將不同及獨特的口味及香味成份加到食品。部分實施例可將補充成份加到食品中。
本發明之部分實施例是關於具有改良味道及香味的可溶性咖啡，及製造這種可溶性咖啡的方法。請連同說明實施例參照圖1，其中對兩道烘焙咖啡全豆進行製備及處理。在第一支線中，對烘焙咖啡全豆進行磨粉以形成粉末咖啡。在部分實施例中，粉末咖啡顆粒直徑大小平均為約350微米或更小。在部分實施例中，粉末咖啡顆粒大小之中位數為約350微米或更小。在第二支線中，對烘焙咖啡全豆進行研磨或磨粉、及抽取以生產濕咖啡抽取物。將部分第一支線的粉末咖啡加到第二支線的濕咖啡抽取物以形成混合物A。
在圖1所述的實施例之中，第一支線的烘焙咖啡全豆粉末與第二支線在此程序之濕潤階段進行抽取的咖啡全豆研磨或粉末成份結合可增加可溶性咖啡的複雜度，包括更加真實的咖啡口味與香味。接著以乾燥程序(例如冷凍乾燥、熱風乾燥、或其他乾燥程序)乾燥混合物A。乾燥後的混合物A接著與至少一其他成份結合以形成混合物B，其中在此實施例為批量可溶性咖啡製品。此成份可包括例如第一支線的粉末咖啡、咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份、餾出物、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂(omega-3 oil)、ω-6油脂、ω-9油脂、類黃酮(flavonoid)、茄紅素(lycopene)、硒、β-胡蘿蔔素、白藜蘆醇(resveratrol)、蔬菜抽取物及一草本抽取物(herbal extract)等。在部分實施例中，乾燥過的混合物A與第一支線的粉末咖啡結合以形成混合物B。
在部分實施例中，將粉末咖啡乾式加入乾咖啡抽取物增加完成的批量製品的香味、口味複雜度及質感。加入粉末咖啡可藉由一或多種不同方法所達成，例如離心設備、閃電混合器(lightning mixer)、帶式混合機(ribbon blender)、PK混合機(PK blender)、音波振盪(sonic method)等。在部分實施例中，在此程序中，可加入其他成份，包括非咖啡油、非咖啡香味成份、咖啡香味成份等。在部分實施例中，可以使用碳水化合物、黃豆製品、乳製品或其他介質膠囊化粉末咖啡。進行膠囊化的優點之一為保護遠離環境因子以避免劣化。
咖啡香味成份為咖啡的揮發成份，其可產生咖啡的特色香氣。在部分實施例中，可以將咖啡香味以高度香化咖啡濃縮物(aromatized coffee concentrate)形式提供到最後的飲品。此香化咖啡濃縮物之製備係藉由將咖啡香味成份加入到咖啡濃縮物。習知本項技術者可熟知製備咖啡濃縮物之方法。
在部分實施例中，咖啡香味是以在製備可溶性粉末咖啡過程中所收集的天然咖啡香味成份之形式存在。在部分實施例中，此天然咖啡香味成份包括高度揮發性香味成份。高度揮發性香味成份為在約0°C以下之溫度所凝結的成份。為回收高度揮發性香味成份，在處理過程中使用惰性載運氣體(例如氮氣)以將揮發性香味成份自咖啡沖洗出來。接著將載送香味的載運氣體降溫至低於約-40°C的溫度(有時會低到約-195°C)，以使香味成份凝結。然後，收集凝結的香味成份。習知本項技術者可了解捕捉咖啡香味的適宜程序。
請連同說明實施例參照圖2，對三道支線的烘焙咖啡全豆進行處理以形成具有提升口味及香味成份的咖啡製品。在第一支線之中，將烘焙咖啡全豆研磨或磨粉以形成一粉末咖啡或研磨咖啡。在部分實施例中，研磨或粉末咖啡顆粒直徑大小平均為約350微米或更小。在部分實施例中，粉末咖啡成份顆粒直徑大小之中位數為約350微米或更小。接著抽取研磨或粉末咖啡以將香味成份與口味成份分離。在第二支線之中，將烘焙咖啡全豆磨粉或研磨，以及抽取以產生一濕咖啡抽取物。將部分的第一支線中所分離的香味成份加入到第二支線的濕咖啡抽取物以形成混合物A。在第三支線中，對烘焙咖啡全豆磨粉，並將部分所得到的粉末咖啡加到濕混合物A以形成混合物B。
接著以一乾燥程序乾燥混合物B(例如冷凍乾燥、或其他乾燥程序)。乾燥後的混合物B接著與以下至少其中之一結合，包括：第三支線的粉末咖啡、咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物及一草本抽取物等，以形成混合物C，其中在此實例中為批量可溶性咖啡製品。在一些實施例之中，將乾燥後的混合物B與第三支線的粉末咖啡以形成混合物C。在部分實施例中，第一支線的抽取後的研磨或粉末咖啡的口味成份與混合物A結合。在部分實施例中，第一支線的抽取後的研磨或粉末咖啡的口味成份與混合物B結合。在部分實施例中，第一支線的抽取後的研磨或粉末咖啡的口味成份與混合物C結合。
在部分實施例中，第一支線的磨粉或研磨後的烘焙咖啡全豆的香味分離成份與第二支線在此程序的濕潤階段進行抽取的磨粉或研磨咖啡全豆結合可為可溶性咖啡增加獨特的香味特性，包括更真實的咖啡香味。
圖3描述製備部分實施例之部分製品的圖示程序。在此範例中，將烘焙咖啡豆冷凍於低於約-5°C的溫度，然後經由亦為冷卻的輸送線進料。接著，此製品在液態氮存在的情況下進行磨粉，並經由粗篩傳送以確保僅有小顆粒的粉末製品通過。在部分實施例中，液態氮為直接加到製品之中。在部分實施例中，液態氮為用以冷卻研磨或磨粉機器。在部分實施例中，液態氮為直接加到製品之中，並且也用以冷卻研磨或磨粉機器。在一說明實施例中，接著將研磨製品卸料進入包裝、真空密封、以氮沖洗、以及接著以超低溫冷凍貯藏。然而在部分實施例中，相反地研磨製品被導入其他與此處所討論相同的程序步驟。在部分實施例中，進行包裝及儲存的製品之後亦可用於其他程序。
在部分實施例中，研磨或粉末咖啡生產與研磨機器冷卻可協同進行。以及，在部分實施例中，當研磨或粉末咖啡製品離開研磨機器時，可對其冷卻。在部分實施例中，研磨機器為冷卻的，並且當研磨或粉末咖啡製品離開研磨機器時，也對其冷卻。
依據部分實施例，可依據上述方法處理咖啡以維持使人喜愛的口味與香味。在部分實施例中，烘焙咖啡全豆之處理是在低溫下(例如低於約15°C)及低的相對濕度(例如低於約30%)進行。在部分實施例中，對碾磨設備的內部溫度加以控制以確保溫度低於約15°C。烘焙咖啡全豆可為預先冷凍，而與咖啡豆接觸的表面可以用冷卻媒介(例如，液態氮)以保持冷卻狀態以避免味道流失及劣化。
可以用傳統方法以儘量減少咖啡接觸到氧氣，例如氮氣吹掃、真空包裝等。此外，液態氮可以用做為處理過程中的除氧劑(oxygen scavenger)以盡量減少氧氣的劣化作用。在此條件下進行磨粉的咖啡可以維持其大部分的原始口味與香味。這種粉末咖啡可以與咖啡進行各種形式的混合或是膠囊化，包含：研磨咖啡、抽取物、濃縮咖啡、乾燥咖啡、咖啡油、香味成份(餾出物)、碳水化合物、黃豆製品、乳製品或其他介質，並且後續加到乾燥的可溶性咖啡。
在部分實施例中，進行磨粉的咖啡及其他製品在進行研磨之前為深度冷凍(溫度低於-5°C)。此程序可使製品達到較佳的磨粉效果，並產生更均勻的顆粒，同時盡量減少粉末製品的氧化及劣化。研磨器的供應線可具備例如為致冷器(refrigerant)或液態氮供給系統以維持低溫及其效率。冷卻及清除氣體是相當理想的，因為他們可以提供冷卻，並且移除氧化元素。為盡量避免凝結的情形發生，可將設備隔絕以避免輾磨製品的輸送設備、磨粉設備、及收集/儲存設備之中發生表面及內部凝結。
在此實施例中可以使用任何種類的研磨設備，例如箱籠式破碎機(cage mill)、鎚碎機(hammer mill)等將製品(例如咖啡)磨粉。在部分實施例中，可藉由冷卻媒介將此設備維持於非常低的溫度(-50°C至20°C)。這樣可以幫助維持要進行磨粉的材料的完整性。可以使用液態氮或其他致冷劑以冷卻此設備。磨粉會產生熱，其與曝露的氧氣結合，而常常會造成粉末製品的劣化。將液態氮加入到研磨空間是將研磨機器保持於低溫並且排開及清除氧氣的方法的例子之一。
在部分實施例中，此粉末製品在從約 0°C 到約20°C之間落入冷卻的容器。在部分實施例中，此粉末製品在低於約20°C落入冷卻的容器。部分實施例涉及使用液態氮冷卻容器(包含容器內的液態或氣態氮)以保存產品。在操作過程中，卸載空間需持續以氣態氮沖洗以盡量減少氧化。在部分實施例中，此操作是在受到控制的環境條件下進行以保護得到的製品免於吸收濕氣。
在部分實施例中，為確保品質，將最終製品搬到無氧環境、以真空包裝、密封，並且以深度冷凍條件(約-20°C或是更低)儲存，直到使用或售出。
部分實施例係關於粉末成份與液體(濕式混合)及乾燥(乾式混合)咖啡成份及/或相關製品之混合。乾式或濕式混合操作之程序為將粉末咖啡以所需比例以引入、添加、注入、混合、膠囊化、噴霧或液化等方式加入至咖啡或適當的製品支線中以表現設計香味、口味及外觀。可以使用適當的處理(例如帶式混合機、PK混合機、流動床、塗布機或其他)及混合設備以確保均勻度。在部分實施例中，濕式混合是在控制的溫度下進行，例如低於15°C。程序性的旋轉、週期時間及控制可為不同，然而，在部分實施例中，控制這些變數以確保均勻分佈、避免起泡及顆粒分離。
在部分實施例中，乾式混合於密閉的混合器及控制的環境中發生以盡量減少氧化及濕氣曝露。在混合後，快速地儲存於適當的包裝中，例如，在氮氣沖洗下製品緊密地壓縮以形成磚塊狀的包裝，並維持於控制的條件中，例如低於10°C的溫度。
在部分實施例中，粉末製品的物理化學及感官性質也可藉由膠囊化(噴霧乾燥、塗布、擠壓、凝聚及分子包裹)的方式加以保護。部分實施例採用微膠囊化(microencapsulation)製程。藉由膠囊化可得到外殼層(encasing layer)，例如經由乳化物的分子、界面、膠體、及批量物化性質。此外殼減少核心與外界環境(例如氧氣及水氣)的反應性。如此使得運用一般包裝的製品可以增加貯藏壽命。在部分實施例中，膠囊化可用以對內部材料或核心物質進行控制釋放。外殼包裝的粉末製品可維持無反應性，直到直接與水接觸。然後水可以溶解外殼，而粉末製品可以與水反應以釋放香味及品味成份。
在部分實施例中，對粉末咖啡膠囊化可用以對產品功能性、顆粒大小最佳化，及/或創造一種新的製品形式。適合進行膠囊化的製品可包括咖啡抽取物、咖啡濃縮物、乾燥粉末咖啡、咖啡油或其他油脂、香味成份、功能性成份等。此外，可以使用碳水化合物、黃豆製品、乳製品或其他介質來膠囊化粉末咖啡以保護遠離環境因子。
條件式的語句，例如"可"、"可能"、"也許"、"可以"之中，除非有另外詳細說明、或是另外於本文中所理解的部分，一般而言都是要表達部分實施例所包括，而其他實施例所未包括的特性、元件、及/或步驟。因此，一般而言，這些條件式語句非要暗示這些特性、元件、及/或步驟在一或多個實施例中為必然需要的，或是在一或多個實施例必然包括在使用者輸入或提示的存在與否的情形下，決定是否在任何特定實施例中包括或執行這些特性、元件、及/或步驟的邏輯。
應強調的是於其他所了解的可接受例子中，可對上述的實施例、元件進行修飾或變化。所有上述的修飾或變化都是要由本發明的範圍於此處所包括，並由下列請求項所保護。
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圖1為流程圖顯示一種製備具提升口味與香味的咖啡飲料的方法之實施例概況。
圖2為流程圖顯示一種製備具提升口味與香味的咖啡飲料的方法之實施例概況。
圖3為流程圖顯示一種在冷藏環境中將原料磨粉的方法之實施例概況。
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Claims (12)
- 一種可溶性咖啡製品之製造方法，包含： 將咖啡豆研磨或磨粉以形成一第一研磨或粉末咖啡製品； 將咖啡豆研磨或磨粉以形成一第二研磨或粉末咖啡製品； 將咖啡豆磨粉以形成一第三粉末咖啡製品； 抽取該第一研磨或粉末咖啡製品並將該第一研磨或粉末咖啡製品分離為至少一第一抽取成份及一第二抽取成份； 抽取該第二研磨或粉末咖啡製品以形成一第一抽取咖啡製品； 將該第一抽取咖啡製品與該第二抽取成份結合以形成一第一咖啡混合物； 將該第三粉末咖啡製品與該第一咖啡混合物結合以形成一第二咖啡混合物； 乾燥該第二咖啡混合物以形成一第一乾燥咖啡混合物；以及 將該第一乾燥咖啡混合物與該第三粉末咖啡製品結合以形成該可溶性咖啡製品。
- 如請求項1所述之可溶性咖啡製品之製造方法，其中該第一抽取成份為一口味成份，而該第二抽取成份為一香味成份。
- 如請求項1所述之可溶性咖啡製品之製造方法，其中該咖啡在進行磨粉之前為預先冷凍。
- 如請求項1所述之可溶性咖啡製品之製造方法，更包含一冷卻該研磨及磨粉機器之步驟，其中該咖啡在進行磨粉之前未預先冷凍。
- 如請求項1所述之可溶性咖啡製品之製造方法，更包含：至少一加入至少一添加物至第一咖啡混合物步驟，其中該添加物係由咖啡抽取物、濃縮咖啡、乾燥咖啡、咖啡油、咖啡香味成份(餾出物)、調味粉、調味油、香辛料、研磨或磨粉的可可亞豆、研磨或磨粉的香草豆、維生素、抗氧化物、營養製劑、膳食纖維、ω-3油脂、ω-6油脂、ω-9油脂、類黃酮、茄紅素、硒、β-胡蘿蔔素、白藜蘆醇、蔬菜抽取物、一乾綠咖啡抽取物、一濕綠咖啡抽取物及一草本抽取物所組成的群組中選出。
- 如請求項1所述之可溶性咖啡製品之製造方法，其中該磨粉或研磨之步驟係於約20°C至約50°C之溫度進行。
- 如請求項1所述之可溶性咖啡製品之製造方法，其中該磨粉或研磨之步驟係於低於約1°C之溫度進行。
- 如請求項1所述之可溶性咖啡製品之製造方法，其中每一步驟中的設備及咖啡製品的溫度為大約-5°C或更低。
- 如請求項1所述之可溶性咖啡製品之製造方法，更包含一加入該第一抽取成份或該第二抽取成份至該第一乾燥咖啡混合物之步驟。
- 如請求項1所述之可溶性咖啡製品之製造方法，更包含一包裝步驟：包裝該可溶性咖啡製品。
- 如請求項10所述之可溶性咖啡製品之製造方法，其中該包裝步驟為以冷藏方式進行。
- 如請求項10所述之可溶性咖啡製品之製造方法，其中該包裝步驟包含真空密封及以氮沖洗。
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