WO1981002241A1 - Produit boisson et procede de fabrication de celui-ci - Google Patents

Produit boisson et procede de fabrication de celui-ci Download PDF

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Publication number
WO1981002241A1
WO1981002241A1 PCT/US1980/000140 US8000140W WO8102241A1 WO 1981002241 A1 WO1981002241 A1 WO 1981002241A1 US 8000140 W US8000140 W US 8000140W WO 8102241 A1 WO8102241 A1 WO 8102241A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
product
roasted
pulverized
matrix
Prior art date
Application number
PCT/US1980/000140
Other languages
English (en)
Inventor
C Kay
Original Assignee
C Kay
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by C Kay filed Critical C Kay
Priority to EP19800900845 priority Critical patent/EP0045741A1/fr
Priority to PCT/US1980/000140 priority patent/WO1981002241A1/fr
Publication of WO1981002241A1 publication Critical patent/WO1981002241A1/fr

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
    • A23F5/44—Coffee substitutes
    • 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

Definitions

  • This invention relates to a coffee-type beverage and more particularly to a granular product closely re ⁇ sembling roast and ground coffee of American coarse ground style for use in brewing a coffee tasting beverage, and to a method of forming such product. : • - The increased cost of coffee in recent times has become a financial burden for coffee drinkers and those institutional users such as stores, restaurants and office coffee service groups. There is a need for an economical coffee product at prices only a fraction of the present prices. BACKGROUND ART
  • the beverage is a clear brown • beverage as is expected by coffee drinkers, with a flavor comparable to that to which they are accustomed.
  • the parti cles of unbrewed coffee appear like conventional roast, coarse ground coffee.
  • the product looks like the various U.S. marketed forms of roast and ground coffee, can be brewed in the fashion of such coffee, and effect a similar beverage flavor and appearance.
  • the novel product can be provided at a fraction of the cost of roast and ground coffee. It is capable of high solubles extraction, without the disadvantages usual from solubles extraction from pulverized coffee, i.e. poor water flow through the powder and a resulting weak beverage or one - that is blackish in appearance and carries suspended parti ⁇ cles rather than being clear.
  • the granular matrix comprises particles of nut shells formed by crushing the shells of edible nuts, pre- ferably black walnuts, which serve as a matrix into and onto which a concentrated coffee flavored liquor is -a.-
  • the nut particles are porous and have absorptive and absorptive qualities to the coffee slurry.
  • the coffee oils are believed to be retained by the shell particles to impart flavor and aroma characteristics to the beverage.
  • the granules or particles of nut shell can vary in size as desired, to correlate in size and appearance to the type of roasted coffee which it is chosen to simulate. ' The range is about -14 to about +30 mesh. As examples, the particles will preferably be in the mesh range of about 8 to 16 for standard percolator size preparation, in the mesh range of about 12 to 24 for drip size preparation, and in the mesh range of about 20 to 36 for European or Melitta-type preparations. These are only exemplary.
  • the granules are functional at various sizes, even larger and smaller than these noted. It will be realized that the smaller granules expose more particle surface area to the brewing water for faster brewing.
  • the finer particles may be retained in a porous retainer. The larger particles are preferred. They closely resemble conventional U.S. ground coffee when treated in accordance with the invention and will be retained in the coffee retainer in normal fashion.
  • Hardwood nut shells are employed, particularly walnut shells, preferably black walnut shells. These have porosity, are readily available, and do not impart an un- desirable flavor component to the beverage. These shell particles are also pretreated in conventional fashion by hot water cleaning and/or steaming after crushing, to assure sanitation. The particles are light tan in color. : 'The porosity of these particles is such that some of the coffee liquor and slurry impregnates to some degree into the outer surface, up to about 1/64 to 1/32 of an inch. Some remains adhered on-the surface. After drying, the deposit from the liquor is retained by the particles and does not merely rub off. It is available for rapid leachin therefrom with hot water. One function of the nut shell .
  • the particles ' therefore is to serve as a retaining matrix for the dried coffee flavor substances applied to the particles as an aqueous liquor.
  • the shells of related edible nuts such as English walnuts and hickory nuts are not as porous and do not work as well as black walnut shells.
  • roast coffee bean ingredients and othe optional additive ingredients explained hereinafter are first pulverized, i.e. converted to powder of a consistency- comparable to that of wheat flour and then added to hot water, e.g. near boiling, to form a dark brown slurry be ⁇ lieved to have material in solution and some in suspension.
  • the coffee flavor ingredient may comprise only coffee.
  • the coffee may, if desired, be diluted or modified with one or more of the following additional ingredients : roasted . soybean, roasted chicory, dandelion root and roasted sun ⁇ flower seed. Indeed, coffee can be eliminated altogether * if roasted soybean and roasted chicory, preferably with dandelion root, are used together in the basic flavor ingredient. This combination is not preferred to the coffee used alone or the coffee plus additives.
  • the powdered roasted sunflower seed is more of an optional
  • O PI ingredient in the basic flavor composition is used when desired to give a nut-like flavor.
  • Measurements of the pulverized particles show a size range of about 0.01 mm to 0.1 mm, with the majority being in the range of about 0.01 to 0.05 mm in diameter.
  • Various pul ⁇ verizers can be used.
  • One type I have used is a small mill with a high speed pulverizing blade which is especially
  • Mill TM Model 600 available from Miracle Exclusives of New York, New York, is an example of an operable mill. It takes only about 10-15 seconds to reduce any of the above ingred-
  • pulverizing 20 ients to powder form. If the pulverizing is excessive, a fudge-like paste results. The pulverizing process must stop before this paste occurs.
  • Alternative pulverizers include a hammer mill, a disc mill, or a cone mill.
  • soybeans, sunflower seeds, dandelion root and chicory are roasted to a coffee
  • roasting temperatures i.e. around 450°F.
  • ovens or roasters can be employed. All of these ingredients are available on the market in roasted form, but are not usually roasted enough, i.e. to a coffee brown color, and
  • the ratio of the dry roasted beans, seeds, or root flavor ingredient to water 5 is such that there is sufficient water for fluidity but not so much water that evaporation time and energy are need ⁇ lessly extended. The exact ratio is not critical. It is important that there be enough water to create a homo- " geneous appearing liquor or slurry rather than a paste or
  • EXAMPLE 11 2 ounces of roasted chicory, 2 ounces of roasted ' dandelion root, and 1 ounce of roasted soybean were pul ⁇ verized to a powder and blended together. The powder was added to hot water at a temperature of 190°F. and stirred to form a slurry. This slurry was then blended, with vigorous stirring, with walnut shell granules for a few minutes until free liquor was not noticeable and a dark wet mass resulted. 2 ounces of pulverized roast coffee

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)

Abstract

Produit granulaire destine a etre utilise pour preparer une boisson au gout de cafe, a haut rendement, forme par un extrait a l'arome de cafe obtenu grace a l'impregnation et au revetement de particules de coquilles de noix comestibles avec cafe torrefie et moulu pulverise, utilisant seulement une partie de cafe torrefie et moulu par rapport a la quantite normalement necessaire pour produire des boissons d'un rendement comparable. Procede de production d'un tel produit consistant a melanger du cafe torrefie et moulu pulverise sous forme aqueuse avec des particules de coquilles de noix et a secher un tel melange, ce qui se traduit par un materiau granulaire stable ayant l'aspect du cafe torrefie et moulu conventionnel et servant a preparer une boisson au gout de cafe, tout en doublant au moins le rendement par tasse par unite de poids de cafe torrefie et moulu utilise.
PCT/US1980/000140 1980-02-11 1980-02-11 Produit boisson et procede de fabrication de celui-ci WO1981002241A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP19800900845 EP0045741A1 (fr) 1980-02-11 1980-02-11 Produit boisson et procede de fabrication de celui-ci
PCT/US1980/000140 WO1981002241A1 (fr) 1980-02-11 1980-02-11 Produit boisson et procede de fabrication de celui-ci

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
WOUS80/00140 1980-02-11
PCT/US1980/000140 WO1981002241A1 (fr) 1980-02-11 1980-02-11 Produit boisson et procede de fabrication de celui-ci

Publications (1)

Publication Number Publication Date
WO1981002241A1 true WO1981002241A1 (fr) 1981-08-20

Family

ID=22154201

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1980/000140 WO1981002241A1 (fr) 1980-02-11 1980-02-11 Produit boisson et procede de fabrication de celui-ci

Country Status (2)

Country Link
EP (1) EP0045741A1 (fr)
WO (1) WO1981002241A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008028092A1 (de) 2008-06-13 2009-12-17 Wirthwein Ag Seitenverstellbare Schienenbefestigung

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1204881A (en) * 1916-09-23 1916-11-14 Carl Albert Kern Fruit-juice product.
US4076847A (en) * 1975-10-24 1978-02-28 Thomas J. Lipton, Inc. Tea-colored flavor granules
US4188409A (en) * 1977-06-03 1980-02-12 Charles Kay Beverage product and process

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1204881A (en) * 1916-09-23 1916-11-14 Carl Albert Kern Fruit-juice product.
US4076847A (en) * 1975-10-24 1978-02-28 Thomas J. Lipton, Inc. Tea-colored flavor granules
US4188409A (en) * 1977-06-03 1980-02-12 Charles Kay Beverage product and process

Also Published As

Publication number Publication date
EP0045741A1 (fr) 1982-02-17

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