WO2006015466A1 - Extrait de cafe provenant d’une boite et son procede de fabrication - Google Patents

Extrait de cafe provenant d’une boite et son procede de fabrication Download PDF

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Publication number
WO2006015466A1
WO2006015466A1 PCT/BR2005/000159 BR2005000159W WO2006015466A1 WO 2006015466 A1 WO2006015466 A1 WO 2006015466A1 BR 2005000159 W BR2005000159 W BR 2005000159W WO 2006015466 A1 WO2006015466 A1 WO 2006015466A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
extract
coffee extract
aerosol
tube
Prior art date
Application number
PCT/BR2005/000159
Other languages
English (en)
Inventor
Jaime Gadea Gomes
Oskar Sommerhalder
Sidney Nery Da Silva
José Roberto Silva RIBEIRO
Wanderson Ferreira De Medeiros
Original Assignee
Pavani, Fausto
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 Pavani, Fausto filed Critical Pavani, Fausto
Publication of WO2006015466A1 publication Critical patent/WO2006015466A1/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
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D83/00—Containers or packages with special means for dispensing contents
    • B65D83/14—Containers or packages with special means for dispensing contents for delivery of liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant for a product delivered by a propellant
    • B65D83/16—Containers or packages with special means for dispensing contents for delivery of liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant for a product delivered by a propellant characterised by the actuating means
    • B65D83/20—Containers or packages with special means for dispensing contents for delivery of liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant for a product delivered by a propellant characterised by the actuating means operated by manual action, e.g. button-type actuator or actuator caps
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

Definitions

  • the present invention has for objective to provide the obtaining of aerosol coffee extract and respective industrialization process, which was especially developed having in mind characterize a new form of obtaining coffee with creaminess, aroma and flavor characteristics, such as gotten through the known "espresso" coffees type, that is, obtained by machines in which, the coffee extract is submitted to suitable industrial procedures until be packed in tubes of aerosol type, allowing that from only one package it is possible obtain dozens of coffees doses with the characteristics of "espresso" coffee.
  • TECHNICAL BACKGROUND It is known that coffee, for its aroma and flavor is one of most popular beverage, being appreciated universally either hot but also cold. Coffee is also known by its stimulant characteristics, eliminating the fatigue sensation, speeding up the reasoning and improving the association of ideas. It is also known that in Brazil, coffee have been great economic importance, because historically it represents a great volume of goods exportation, not only in grains but also in powdered and instant form.
  • the coffee destined to the human consumption, in soluble powder form is usually produced based on the mixture of coffees from several sources, more known as "blend".
  • the Brazilian consumers have different tasting preferences, demanding different types of coffees.
  • raw materials green coffee
  • Arabica and Robusta in conventional, organic cultivation forms and also in decaffeinated (obtained by industrial technology) form, and they are classified by its defects number, body, drink, acidity, etc.
  • the quality of mixed coffees best is the "blend", then obtaining a high quality product, in respect of its aroma, flavor, color and acidity.
  • the coffee has several final forms, such as, the traditional powdered consumed after its passage with hot water through a strainer; powdered, granulated (agglomerate) or lyophilized of instantly soluble type in water, milk or other carrier; in a concentrated extract, to prepare confections, candies, etc.
  • the coffee can be presented in others aspects, that is, mixed to other powdered components, such as sugar, or still in the way known by
  • cappuccino wherein the mixture includes coffee, powdered milk, chocolate and sugar, when no dietary.
  • the primordial process originally known has the following stages (please refer to figure 1): a) selection - selection of coffes from several Brazilian producing areas, as well as, from other countries, susceptible to be combined appropriately. b) roasting - the coffee beans selected and hygienic treated, are processed in toasters that assure the maxim aroma retention; using the smallest possible exposure time to high temperatures, as well as, control its toast point, which allows emphasize the coffee nuances, as for instance acidity.
  • granulation - the coffee beans are fragmented from toasting with a minimum heat development, in order to retain aromatic substances maintaining a more uniform grain size; d) extraction - the fragmented grains are submitted to infusion in hot water in stainless steel pressurized percolators, aiming to obtain an extract that maintains the original aroma; obtaining in this point the desired aroma.
  • concentration / pasteurization- stage wherein part of water is removed from coffee extract; the pasteurization is applied for reduction or elimination of any bacterias, and the equipments work principle is physical, without addition of any chemical components.
  • the coffee in the traditional powder form can be crushed for immediate use or can be appropriately conditioned in order to preserve their qualities.
  • the espresso coffee is the coffee served in individual doses to be savored in the exact moment of the extraction. To prepare it high quality grains are used, with aroma and flavor intense, suitable crushed and compressed in a correct way wherein the water passes under pressure.
  • the espresso coffee is also known by its thick and rich cream layer, which allows the temperature maintenance and aroma preservation of the espresso before it is consumed.
  • the thick cream and durable is one of the signs that the espresso was well dispensed. The barista must be always attentive. If the cream was not formed is because the crush is coarse, the preparation time was short and the coffee was not well dispensed (it will be very weak).
  • the developed machines for espresso coffee preparation can be manual, automatic, small ones like home-made type, or big ones, like used at restaurants, bars, cafeterias and other places, and all machines, without exception, frequently needs maintenance, which requires components usually imported, at high cost, becoming the replacement difficulty, among other inconveniences.
  • the inventor developed a coffee extract susceptible to be conditioned in a aerosol, wherein is reached a special "blend", which is maintained under pressure in a tubular packing through a edible degree propellant gas and at room temperature that, when expanded in the Standard Ambient Temperature and Pressure (SATP) form a dense foam, characterizing the espresso coffee.
  • SATP Standard Ambient Temperature and Pressure
  • the coffee extract and the edible degree propellant form a mixture or emulsion type "oil in water” wherein the liquefied gas is "involved” by the coffee extract.
  • the liquefied gas over pressure "involved” by the coffee extract when find the Standard Ambient Temperature and Pressure (SATP) expands immediately and "drags" with it the liquid particles involved in it and, according to the superficial tension of coffee extract, these are expanded forming a dense foam.
  • SATP Standard Ambient Temperature and Pressure
  • the propellant in the Standard Ambient Temperature and Pressure is a gas whose ebullition point is -6,5 0 C (minus 6,5 0 C). This gas liquefaction is possible at low temperatures (below its ebullition point) or over pressure.
  • the obtained product (coffee extract) must be stored at low temperature (5 0 C) in appropriate containers, being connected to the dosing machine built in stainless steel at the moment of the tube is filled. Considering a tube with maximum capacity of 100 gr.,
  • the tube is completely closed, and transported by a conveyor, and positioned in the gas dosing machine, interconnected to the gas tank, and then the proportion of 10% is dosed over the final weight, that is, 10 gr. of gas for 90gr. of extract in a tube of 100 gr.
  • the main advantage of the present invention is that the coffee extract conditioned in aerosol allows the obtaining of individual coffee doses with creaminess, aroma and flavor characteristics of the espresso coffee, eliminating therefore, all of demands and inconveniences present in espresso coffee machines.
  • Another advantage of the invention is that, from one single aerosol packing, it is possible to obtain dozens of coffees doses with the original espresso coffee characteristics.
  • Another advantages to be disclosed is that; there is not necessary specialized handwork to extract the espresso coffee, eliminates the electric energy consumption, as well as, the machines and equipments maintenance costs and several others advantages in consequence of not be necessary a machine to obtain a espresso coffee.
  • the amount or time of open valve may vary in order to obtain different concentrations of coffees, that is, stronger, normal (to the point) or weaker.
  • the espresso coffee can be served in the ideal temperature of consumption, because it is known that in a lot of times the served coffee from machines arrives warm to the customer's table due the left time between the dispensing from machine in the counter and the delivery to the customer by the waiter (or other). Due to present invention, this time can be considered “zero", providing coffee at ideal temperature, once the "espresso" coffee type is served on the customer's presence, in a simple and clean way, just need the aerosol package filled with coffee extract and either a container with hot water (or milk), or a thermos flask, coffeepot, etc., accompanied of sugar or sweetener.
  • Figure 1 shows a diagram of blocks of coffee obtaining process and the derivate stage in which the new innovate coffee extract is produced and obtained;
  • FIG. 2 shows an aerosol package with the components of the invention.
  • the present invention refers to the Aerosol Coffee Extract and Respective
  • Obtaining Process more particularly it refers to a coffee extract (1), preferably with 100% of coffee, which it is treated in industrial process (A) of the type applied in obtain soluble coffee, said coffee extract (1) it is susceptible to, in an obtaining derivate process (B), to be prepared and conditioned in aerosol package (2) with edible degree propellant gas in liquefied state (3), this extract has 100% of coffee, preferably obtained from a special "blend” and whose specific development is based on coffee beans of Arabica type, hard drink type 7/8, with accompanying and definition of roasting parameters and extraction that it is equivalent to 47°brix coffee and 39,90% of soluble solids, respective weights and specific concentrations.
  • the coffee extract (1) with the propellant gas (3) of edible degree (liquid gas over pressure) form a mixture or emulsion type "oil in water” (M) wherein the portion of liquefied gas (3 a) is "involved" by the coffee extract (1) (please refer to
  • the extract of coffee (1) is conditioned in a stainless steel storage tank (Tl) at low temperature, preferably 5 0 C, this tank should stay close to the filling phase (4);
  • the edible degree propellant gas (3) is stored in tank (T2) at Standard Ambient Temperature and Pressure (SATP), close to the filling phase (4);
  • each tube (2) for instance, having a 100 ml in volume , 90% of coffee extract are dosed (1);
  • a preferably proportion of the final product (extract and propellant) filled in a 100 ml tube is 90% of coffee extract (1) and 10% of propellant (3), with this total volume it is possible obtain dozens of espresso coffee doses, approximately 60 doses.
  • the coffee extract (1) could be mixed with other elements (6), such as chocolate, mint and flavored oils, in a proportion of about 0,5% in order to maintain the creaminess, aroma and flavor characteristics of espresso coffee.

Abstract

L’invention concerne un extrait de café (1) provenant d’une boîte (2) et son procédé de fabrication (B). L’extrait de café (1) obtenu en tant que produit intermédiaire d’un processus de fabrication industrielle (A) de café instantané est mélangé à un propulseur (3) et conditionné sous pression dans une boîte (2). En utilisant la valve (5) de la boîte (2), l’extrait de café (1) et le propulseur (3) qui se détend s’échappent de la boîte (2) en formant une mousse dense, laquelle se dissout dans un milieu liquide, par ex. de l’eau ou du lait, pour donner des caractéristiques de crémeux, d’arome et de goût analogues à celles d’un café expresso.
PCT/BR2005/000159 2004-08-12 2005-08-05 Extrait de cafe provenant d’une boite et son procede de fabrication WO2006015466A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BRPI0403371-0 2004-08-12
BRPI0403371 BRPI0403371A (pt) 2004-08-12 2004-08-12 extrato de café em aerosol e respectivo processo de obtenção

Publications (1)

Publication Number Publication Date
WO2006015466A1 true WO2006015466A1 (fr) 2006-02-16

Family

ID=36096510

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BR2005/000159 WO2006015466A1 (fr) 2004-08-12 2005-08-05 Extrait de cafe provenant d’une boite et son procede de fabrication

Country Status (2)

Country Link
BR (1) BRPI0403371A (fr)
WO (1) WO2006015466A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150158715A1 (en) * 2009-03-16 2015-06-11 Peter Kerstens Dispenser and composition to make ice coffee
US20150158711A1 (en) * 2007-10-05 2015-06-11 Rudiger Cruysberghs Dispenser and composition to make ice coffee
GB2536094A (en) * 2015-03-03 2016-09-07 Woodall Guy A beverage
CN112806458A (zh) * 2021-02-05 2021-05-18 上海亮靓生物科技有限公司 一种芝士咖啡的制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119695A (en) * 1961-10-05 1964-01-28 Glamorene Ind Factors Inc Pressurized liquid instant coffee
CH406811A (de) * 1963-02-17 1966-01-31 Aeratom Ag Verfahren zur Herstellung von unter Druck abzugebendem Kaffee-Extrakt

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3119695A (en) * 1961-10-05 1964-01-28 Glamorene Ind Factors Inc Pressurized liquid instant coffee
CH406811A (de) * 1963-02-17 1966-01-31 Aeratom Ag Verfahren zur Herstellung von unter Druck abzugebendem Kaffee-Extrakt

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150158711A1 (en) * 2007-10-05 2015-06-11 Rudiger Cruysberghs Dispenser and composition to make ice coffee
US20150158715A1 (en) * 2009-03-16 2015-06-11 Peter Kerstens Dispenser and composition to make ice coffee
GB2536094A (en) * 2015-03-03 2016-09-07 Woodall Guy A beverage
WO2016139470A1 (fr) * 2015-03-03 2016-09-09 Guy Woodall Boisson
US10750760B2 (en) 2015-03-03 2020-08-25 Guy Woodall Method of producing a beverage concentrate and device for producing a tea from same
GB2536094B (en) * 2015-03-03 2021-03-10 Woodall Guy A beverage
CN112806458A (zh) * 2021-02-05 2021-05-18 上海亮靓生物科技有限公司 一种芝士咖啡的制备方法

Also Published As

Publication number Publication date
BRPI0403371A (pt) 2006-03-28

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