CA1099579A - Process for producing soluble coffee - Google Patents
Process for producing soluble coffeeInfo
- Publication number
- CA1099579A CA1099579A CA305,276A CA305276A CA1099579A CA 1099579 A CA1099579 A CA 1099579A CA 305276 A CA305276 A CA 305276A CA 1099579 A CA1099579 A CA 1099579A
- Authority
- CA
- Canada
- Prior art keywords
- coffee
- beans
- colloidal
- product
- extract
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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
- A23F5/08—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)
Abstract
ABSTRACT
A process of producing soluble coffee is described involving the steps of air cooling freshly roasted coffee beans followed by quenching the beans with liquid nitrogen and freez-ing the beans. The frozen beans are then subjected to a grind-ing operation to produce a colloidal coffee product having a particle size less than 45 µ. The frozen colloidal product is then added to a chilled coffee extract prepared by conventional methods and is blended with the extract using a homogenizer.
The coffee extract containing the colloidal coffee product is then spray-dried or freeze-dried to produce a soluble coffee powder. The soluble coffee powder is found to contain regular coffee aromatic notes and possesses a regular coffee flavor.
A process of producing soluble coffee is described involving the steps of air cooling freshly roasted coffee beans followed by quenching the beans with liquid nitrogen and freez-ing the beans. The frozen beans are then subjected to a grind-ing operation to produce a colloidal coffee product having a particle size less than 45 µ. The frozen colloidal product is then added to a chilled coffee extract prepared by conventional methods and is blended with the extract using a homogenizer.
The coffee extract containing the colloidal coffee product is then spray-dried or freeze-dried to produce a soluble coffee powder. The soluble coffee powder is found to contain regular coffee aromatic notes and possesses a regular coffee flavor.
Description
~ S7 ~
This invention relates to a process for producing a soluble coffee product which, when reconsti-tuted, possesses an improved cup appearance and also has desirable cup aroma and flavor.
Numerous attempts have been made over the years to enhance or improve the appearance, aroma and flavor of ins-tant coffee products. ~mong the efforts made to improve the appear-ance of instant coffee products have been techniques for making the reconstituted brew prepared from the soluble coffee product appear more like freshly brewed coffee prepared from roasted and ground coffee. A principal objective has been that of attempt-ing to obtain a more turbid appearance in ~'he brew prepared from a reconstituted soluble coffee product. U.S. Patent No.
3,652,292 to Bach et al. describes a 1-echnique for adding col-loidal particles of roasted coffee to an aqueous coffee extract so as to obtain a soluble cof~ee product containing approxi-mately 3 to ~0% of colloidal coffee partic].es. ~Iowever, a disadvantage to the Bach et al. method is that some sedimenta-tion is noted to occur in the reconstituted brew thereby dimin-ishing the dèsired turbidity effec-t. Moreover, the flavor does not appear to be optimum and some "oiling off" is observed, The incorporation of fine particles of roas-ted coffee to a coffee extract so as to improve the aroma and flavor of a dried soluble coffee product prepared from the extract is also described in U.S. Patent No. 3,26l,689 to Ponzoni. However, the process there described appears to be specific to the use o~
carbon dioxide in the grinding operation with the result that the fine particles of roasted coffee may lose some of their aromatic and flavorful notes by virtue of such notes being released during sublimation of the carbon dioxide.
The utilization of ni-trogen as a cryogenic grinding aid in grinding processes for roasted and ground coffee is dis-close~ in U.S. Patent ~lo. 3,965,267 and U.K. Pa-tent Specifica-tion 1,424,264 However, the size to which the roasted coffee beans is ground by the process described in each of these patents is generally in the order of finer than 70 mesh and finer than 20 mesh, respectively. However 9 a-t -these particles sizes the roasted and ground coffee, if incorporated wi-th difficulty in~o a coffee extract which is s~bsequently dried or if blended wi~h a dried soluble coffee product, would have a tendency to settle to the bot,om of a cup in which the soluble coffe product would be reconstituted. Thus, the desired turbid appearance would be lost and at the same time the sought-after flavor and aroma characteristics would be minimized.
A process has nGw been discovered for the production of a soluble coffee product which, when recons-tituted, gives an improved turbid appearance oE the brew in the cup and at the same time the reconstituted brew has desired aroma and flavor characteristics. Broadly, ~he process of the present inven-tion involves air cooling freshly roasted coffee beans followed by quenchin~ the beans with liquid nitrogen and freezing the beans.
The frozen beans are then subjected to a grinding operation to produce a colloidal coffee product having a particle size less than 45 ~. The frozen colloidal product is then added to a chilled coffee extract prepared by conventional methods and is blended with the extract using a homogenizer. The coffee extract containing the colloidal coffee product is then spray-dried or freeæe-dried to produce a soluble coffee powder. The soluble coffee powder is fo~md to contain regular coffee aromatic notes and possesses a regular coffee flavor.
An essential feature of the process of this invention is the dry cryogenic grinding of the air-cooled freshly roasted beans. It has been found that a stable colloidal product may be prepared by dry grinding the frozen roasted beans in -the presence of liquid nitrogen. The colloidal product when added 1~ to ~he coffee extract and spray-dried or freeze-dried is found to retain its uniformity and aromatic character. Moreover, when the dried soluble coffee product is reconstituted with hot water, flocculation does not occur. The reconstituted soluble coffee product is found to have regular cofee aromatic notes and is similar to a r~gular coffee in that a turbid appearance is observed. By cryogenically dry grinding the roasted coffee it appears that the flocculation phenomenon which has been found to exist with a soluble coffee product as prepared following the teaching of the above-referred-to Bach et al. process, U.S.
Patent No. 3,652,292, is avoided. This flocculation phenomenon seems to be caused principally because of the hydrolysis of polysaccharides, hydrolysis of some proteins, protein denatur-ation during the grinding stage and extraction of soluble compounds such as sugars. Moreover, the oil content of the finely ground coffee particles appears to increase thereby giving rise to an undesirable appearance in -the c-up when the soluble coffee product of Bach et al. is reconstituted.
A principal critical feature of the process of this invention is the roasting operation. Aromatic retention in the beans may be maximized using low charge weight, dark roast and no water quench roasting techniq-ue. Preferably, mild beans such as Colombians are employecl.
After the beans have been air cooled, they are im-mediately quenched, using liquid nitrogen and ground. The beans may be preground using J for example, a Gump* grinder.
From this stage on a Fitz-Mill~' grinder (model 6D) may be used to grind the coffee in three stages. Screens of lO0, 200 and 3~5 mesh (U.S. Sieve) are used respectively to grind the coffee ~o colloidal size. However, o-ther equipmen-t such as pre-coolers and hammer mills may be employed.
Liquid nitrogen is used during -the Fitz-Mill~ grinding operation to preserve the retention of aromatics and also to minimize temperature rise of the product while grinding. The ground coffee is reduced to less than 45 ~ in size~ about 25% of Lhe particles being less than lO~ in size. A Coulter* Counter (Mode:L Z~ Mz) may be used to analyze the particle size~
To reduce vola-tile losses and preserve aromatics, cold extract at 4C to 10C (40F. to 50F.) is blended with the col-loid coffee product. A Polytron* Mixer homogenizer is used to disperse the colloid particles in the extract. However, the colloidal product may also be dispersed in cold water (1 part colloid to 1 parts of water by weigh-t) and then the resultant liquor may be homogenized with the extract.
The level of colloidal co~ee to be added to the ex-tract may range ~rorn about 1% to about 15%. The colloidal addition level is expressed by the ollowing formulae:
*Trademark -S7~
P X
s + X
= SP
P = % of colloid in solids S = Amount of solids in extract batch X = Amount of colloid to be added After the mixing stage the product is spray-dried or freeze-dried using conventional spray-drying or freeze-drying conditions.
If desired, the spray-dried product may -then be agglomerated employing conventional conditions. In agglomerat-ing spray-dried soluble coffee powder containing colloidal cof-fee product prepared by the process of this inventlon the agglomerated product is found to have a density and color comparable to a conventional agglomerated spray-dried soluble coffee powder.
The product prepared by the process of the present invention in the spray-dried or freeze-dried form containing the colloidal coffee product is different in taste and cup appear-ance than commercially available soluble coffee. Thus, soluble coffee containing 1 to 15% level of colloidal coffee product is found to have regular coffee characteristics. When evaluated by a taste profile panel, samples judged to have the best roasted and ground notes were composed of a dark roast extract blend with 10% colloidal addition (Colombians or mild type beans usually at 40 or 35 roast color). A high -turbidity level is considered desirable for cup appearance of reconstitwted soluble 3L¢;~9579 coffee. Cup turbidity is found to increase with increasing level of colloidal addition. Turbidity is caused by the particles which are 10~ and less.
The following indicates the effect on turbidity of varying the level of colloidal coffee:
Turbidity (J.T.V. Value) Commercial Soluble Coffee Control 1.7
This invention relates to a process for producing a soluble coffee product which, when reconsti-tuted, possesses an improved cup appearance and also has desirable cup aroma and flavor.
Numerous attempts have been made over the years to enhance or improve the appearance, aroma and flavor of ins-tant coffee products. ~mong the efforts made to improve the appear-ance of instant coffee products have been techniques for making the reconstituted brew prepared from the soluble coffee product appear more like freshly brewed coffee prepared from roasted and ground coffee. A principal objective has been that of attempt-ing to obtain a more turbid appearance in ~'he brew prepared from a reconstituted soluble coffee product. U.S. Patent No.
3,652,292 to Bach et al. describes a 1-echnique for adding col-loidal particles of roasted coffee to an aqueous coffee extract so as to obtain a soluble cof~ee product containing approxi-mately 3 to ~0% of colloidal coffee partic].es. ~Iowever, a disadvantage to the Bach et al. method is that some sedimenta-tion is noted to occur in the reconstituted brew thereby dimin-ishing the dèsired turbidity effec-t. Moreover, the flavor does not appear to be optimum and some "oiling off" is observed, The incorporation of fine particles of roas-ted coffee to a coffee extract so as to improve the aroma and flavor of a dried soluble coffee product prepared from the extract is also described in U.S. Patent No. 3,26l,689 to Ponzoni. However, the process there described appears to be specific to the use o~
carbon dioxide in the grinding operation with the result that the fine particles of roasted coffee may lose some of their aromatic and flavorful notes by virtue of such notes being released during sublimation of the carbon dioxide.
The utilization of ni-trogen as a cryogenic grinding aid in grinding processes for roasted and ground coffee is dis-close~ in U.S. Patent ~lo. 3,965,267 and U.K. Pa-tent Specifica-tion 1,424,264 However, the size to which the roasted coffee beans is ground by the process described in each of these patents is generally in the order of finer than 70 mesh and finer than 20 mesh, respectively. However 9 a-t -these particles sizes the roasted and ground coffee, if incorporated wi-th difficulty in~o a coffee extract which is s~bsequently dried or if blended wi~h a dried soluble coffee product, would have a tendency to settle to the bot,om of a cup in which the soluble coffe product would be reconstituted. Thus, the desired turbid appearance would be lost and at the same time the sought-after flavor and aroma characteristics would be minimized.
A process has nGw been discovered for the production of a soluble coffee product which, when recons-tituted, gives an improved turbid appearance oE the brew in the cup and at the same time the reconstituted brew has desired aroma and flavor characteristics. Broadly, ~he process of the present inven-tion involves air cooling freshly roasted coffee beans followed by quenchin~ the beans with liquid nitrogen and freezing the beans.
The frozen beans are then subjected to a grinding operation to produce a colloidal coffee product having a particle size less than 45 ~. The frozen colloidal product is then added to a chilled coffee extract prepared by conventional methods and is blended with the extract using a homogenizer. The coffee extract containing the colloidal coffee product is then spray-dried or freeæe-dried to produce a soluble coffee powder. The soluble coffee powder is fo~md to contain regular coffee aromatic notes and possesses a regular coffee flavor.
An essential feature of the process of this invention is the dry cryogenic grinding of the air-cooled freshly roasted beans. It has been found that a stable colloidal product may be prepared by dry grinding the frozen roasted beans in -the presence of liquid nitrogen. The colloidal product when added 1~ to ~he coffee extract and spray-dried or freeze-dried is found to retain its uniformity and aromatic character. Moreover, when the dried soluble coffee product is reconstituted with hot water, flocculation does not occur. The reconstituted soluble coffee product is found to have regular cofee aromatic notes and is similar to a r~gular coffee in that a turbid appearance is observed. By cryogenically dry grinding the roasted coffee it appears that the flocculation phenomenon which has been found to exist with a soluble coffee product as prepared following the teaching of the above-referred-to Bach et al. process, U.S.
Patent No. 3,652,292, is avoided. This flocculation phenomenon seems to be caused principally because of the hydrolysis of polysaccharides, hydrolysis of some proteins, protein denatur-ation during the grinding stage and extraction of soluble compounds such as sugars. Moreover, the oil content of the finely ground coffee particles appears to increase thereby giving rise to an undesirable appearance in -the c-up when the soluble coffee product of Bach et al. is reconstituted.
A principal critical feature of the process of this invention is the roasting operation. Aromatic retention in the beans may be maximized using low charge weight, dark roast and no water quench roasting techniq-ue. Preferably, mild beans such as Colombians are employecl.
After the beans have been air cooled, they are im-mediately quenched, using liquid nitrogen and ground. The beans may be preground using J for example, a Gump* grinder.
From this stage on a Fitz-Mill~' grinder (model 6D) may be used to grind the coffee in three stages. Screens of lO0, 200 and 3~5 mesh (U.S. Sieve) are used respectively to grind the coffee ~o colloidal size. However, o-ther equipmen-t such as pre-coolers and hammer mills may be employed.
Liquid nitrogen is used during -the Fitz-Mill~ grinding operation to preserve the retention of aromatics and also to minimize temperature rise of the product while grinding. The ground coffee is reduced to less than 45 ~ in size~ about 25% of Lhe particles being less than lO~ in size. A Coulter* Counter (Mode:L Z~ Mz) may be used to analyze the particle size~
To reduce vola-tile losses and preserve aromatics, cold extract at 4C to 10C (40F. to 50F.) is blended with the col-loid coffee product. A Polytron* Mixer homogenizer is used to disperse the colloid particles in the extract. However, the colloidal product may also be dispersed in cold water (1 part colloid to 1 parts of water by weigh-t) and then the resultant liquor may be homogenized with the extract.
The level of colloidal co~ee to be added to the ex-tract may range ~rorn about 1% to about 15%. The colloidal addition level is expressed by the ollowing formulae:
*Trademark -S7~
P X
s + X
= SP
P = % of colloid in solids S = Amount of solids in extract batch X = Amount of colloid to be added After the mixing stage the product is spray-dried or freeze-dried using conventional spray-drying or freeze-drying conditions.
If desired, the spray-dried product may -then be agglomerated employing conventional conditions. In agglomerat-ing spray-dried soluble coffee powder containing colloidal cof-fee product prepared by the process of this inventlon the agglomerated product is found to have a density and color comparable to a conventional agglomerated spray-dried soluble coffee powder.
The product prepared by the process of the present invention in the spray-dried or freeze-dried form containing the colloidal coffee product is different in taste and cup appear-ance than commercially available soluble coffee. Thus, soluble coffee containing 1 to 15% level of colloidal coffee product is found to have regular coffee characteristics. When evaluated by a taste profile panel, samples judged to have the best roasted and ground notes were composed of a dark roast extract blend with 10% colloidal addition (Colombians or mild type beans usually at 40 or 35 roast color). A high -turbidity level is considered desirable for cup appearance of reconstitwted soluble 3L¢;~9579 coffee. Cup turbidity is found to increase with increasing level of colloidal addition. Turbidity is caused by the particles which are 10~ and less.
The following indicates the effect on turbidity of varying the level of colloidal coffee:
Turbidity (J.T.V. Value) Commercial Soluble Coffee Control 1.7
2% Colloid 1.9 l~% ~ 2.8 6% " 4.0 8% " 6.0 10% " 6.7 Turbidity was meas-ured using Hach* Meter 2100.
In addition to turbidi-ty the colloidal coffee cup may have a sediment. At a 5% level of added colloidal coffee product, the sediment is about the same as found in a cup of percolator prepared regular coffee. The sediment may be eli-minated if desired if all the colloidal particles are less than 10 ~.
Typical distribution of colloidally ground coffee (-325 mesh U.S~ Sieve size) was as follows:
_rticle Size RangeCumulative %
Larger than 40 ~ 0%
30-40 ~ 8%
2Q-40 ~ 28%
10-/~0 ~41%
1-10 ~ 24%
100%
Trademark ~ S7~
Standard deviation on the particle size was +10%.
Two methods, using the Coulter Counter TA model were used to determine the dis-tribution of particle size of the colloidal coffee products.
The first method, using the lithium chloride electro-lyte solution, was usecl to analyze the soluble coffee particles in water.
The second method, using the isotone electrolyte solu tion, was used to analyze the regular coffee or insoluble coffee products in water.
The analyses on colloidal coffee were carried out using lO0 ~ aperture size and isotone electrolyte solution.
In order to illustrate the present invention the following non-limiting Example is furnished:
EXAMPLE
Colombian beans were roasted to 40 Roast Color, ai.r cooled and liquid nitrogen quenched.
The beans were then preground using a Hobart~ grinder.
The frozen beans were then subjected to three passes through a Fitzmill* grinder utilizing 100, 200 and 325 mesh (U.S. Sieve) screens respèctively in -the presence of liquid nitrogen.
To 50 parts of chilled 4C. (40F.) extract 2S%
concentration, 1.39 parts of dry cryogenically ground frozen colloidal cof~ee (10%) was then added and homogenized using a Sonic Nixer - Polytron~. The extract was then held at ~C. ~^
(40F.) for a minimum of one hour for volatile diffusion to take place.
The extract was -then spray dried using the following spray drying conditions.
~Trademark _ g _ Extract concentration 25.5%
Inlet Temperature 232C (450F.) Outlet Temperature ' 107C (225F.) Nozzle Pressure 300 P.S.I.G.
A dry soluble coffee product was obtained. When the product was reconstituted, the coffee beverage was found to have improved cup appearance and improved cup aroma and flavor.
Flocculation in the cup was not apparent when hot water is added to the dry soluble coffee product and the beverage was noted to contain regular coffee aromatic notes similar to those found in a freshly brewed cup of coffee.
In addition to turbidi-ty the colloidal coffee cup may have a sediment. At a 5% level of added colloidal coffee product, the sediment is about the same as found in a cup of percolator prepared regular coffee. The sediment may be eli-minated if desired if all the colloidal particles are less than 10 ~.
Typical distribution of colloidally ground coffee (-325 mesh U.S~ Sieve size) was as follows:
_rticle Size RangeCumulative %
Larger than 40 ~ 0%
30-40 ~ 8%
2Q-40 ~ 28%
10-/~0 ~41%
1-10 ~ 24%
100%
Trademark ~ S7~
Standard deviation on the particle size was +10%.
Two methods, using the Coulter Counter TA model were used to determine the dis-tribution of particle size of the colloidal coffee products.
The first method, using the lithium chloride electro-lyte solution, was usecl to analyze the soluble coffee particles in water.
The second method, using the isotone electrolyte solu tion, was used to analyze the regular coffee or insoluble coffee products in water.
The analyses on colloidal coffee were carried out using lO0 ~ aperture size and isotone electrolyte solution.
In order to illustrate the present invention the following non-limiting Example is furnished:
EXAMPLE
Colombian beans were roasted to 40 Roast Color, ai.r cooled and liquid nitrogen quenched.
The beans were then preground using a Hobart~ grinder.
The frozen beans were then subjected to three passes through a Fitzmill* grinder utilizing 100, 200 and 325 mesh (U.S. Sieve) screens respèctively in -the presence of liquid nitrogen.
To 50 parts of chilled 4C. (40F.) extract 2S%
concentration, 1.39 parts of dry cryogenically ground frozen colloidal cof~ee (10%) was then added and homogenized using a Sonic Nixer - Polytron~. The extract was then held at ~C. ~^
(40F.) for a minimum of one hour for volatile diffusion to take place.
The extract was -then spray dried using the following spray drying conditions.
~Trademark _ g _ Extract concentration 25.5%
Inlet Temperature 232C (450F.) Outlet Temperature ' 107C (225F.) Nozzle Pressure 300 P.S.I.G.
A dry soluble coffee product was obtained. When the product was reconstituted, the coffee beverage was found to have improved cup appearance and improved cup aroma and flavor.
Flocculation in the cup was not apparent when hot water is added to the dry soluble coffee product and the beverage was noted to contain regular coffee aromatic notes similar to those found in a freshly brewed cup of coffee.
Claims (2)
1. A process for producing a soluble coffee product comprising:
(a) air cooling freshly roasted coffee beans, (b) quenching the air-cooled beans with liquid nitrogen to freeze the beans, (c) grinding the frozen beans in the presence of liquid nitrogen to produce a colloidal coffee product having a particle size less than 45 µ, (d) blending the frozen colloidal coffee product with a chilled coffee extract and homogenizing the blend, and (e) drying the colloidal coffee product containing extract.
(a) air cooling freshly roasted coffee beans, (b) quenching the air-cooled beans with liquid nitrogen to freeze the beans, (c) grinding the frozen beans in the presence of liquid nitrogen to produce a colloidal coffee product having a particle size less than 45 µ, (d) blending the frozen colloidal coffee product with a chilled coffee extract and homogenizing the blend, and (e) drying the colloidal coffee product containing extract.
2. A process as in Claim 1 or 2 in which the colloidal coffee product is blended with the chilled coffee extract at a level of about 1% to about 15% by weight of the solids of the extract.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA305,276A CA1099579A (en) | 1978-06-12 | 1978-06-12 | Process for producing soluble coffee |
| GB7920071A GB2022394B (en) | 1978-06-12 | 1979-06-08 | Process for producing soluble coffee |
| DE19792923624 DE2923624A1 (en) | 1978-06-12 | 1979-06-11 | PROCESS FOR PRODUCING SOLUBLE COFFEE |
| FR7914882A FR2431830B1 (en) | 1978-06-12 | 1979-06-11 | PROCESS FOR PRODUCING SOLUBLE COFFEE |
| JP7346479A JPS5526887A (en) | 1978-06-12 | 1979-06-11 | Production of soluble coffee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA305,276A CA1099579A (en) | 1978-06-12 | 1978-06-12 | Process for producing soluble coffee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1099579A true CA1099579A (en) | 1981-04-21 |
Family
ID=4111673
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA305,276A Expired CA1099579A (en) | 1978-06-12 | 1978-06-12 | Process for producing soluble coffee |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5526887A (en) |
| CA (1) | CA1099579A (en) |
| DE (1) | DE2923624A1 (en) |
| FR (1) | FR2431830B1 (en) |
| GB (1) | GB2022394B (en) |
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| GB8525725D0 (en) * | 1985-10-18 | 1985-11-20 | Gen Foods Ltd | Coffee process |
| JPH07110200B2 (en) * | 1991-09-25 | 1995-11-29 | 名古屋製酪株式会社 | Process for producing roasted roasted coffee beans and ground coffee beans with good flavor |
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| 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 |
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| GB2495642A (en) * | 2010-07-16 | 2013-04-17 | Kraft Food R & D Inc | Instant coffee comprising finely ground roasted coffee |
| FR2966700B1 (en) * | 2010-10-29 | 2013-01-11 | Bernard Mompon | PROCESS FOR THE PRODUCTION OF PLANT-ORIGIN ARTICLES IMPREGNATED WITH PLANT LIQUID SUBSTANCE |
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| EP2846645B1 (en) | 2012-05-08 | 2016-10-05 | Nestec S.A. | Composition for preparation of a food or beverage product |
| DE102013002037A1 (en) * | 2013-01-10 | 2014-07-10 | Krüger Gmbh & Co. Kg | Instant beverage composition and process for its preparation and use |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| GB1424264A (en) * | 1973-07-20 | 1976-02-11 | Procter & Gamble | Process for grinding roasted coffee beans |
| US3965267A (en) * | 1974-09-17 | 1976-06-22 | Union Carbide Corporation | Cryopulverizing and post-treatment of flavoring materials |
| CA1110104A (en) * | 1977-11-01 | 1981-10-06 | Paul Morgan | Coffee product and process |
| GB2006603B (en) * | 1977-11-01 | 1982-02-24 | Gen Foods Ltd | Coffee product and process |
-
1978
- 1978-06-12 CA CA305,276A patent/CA1099579A/en not_active Expired
-
1979
- 1979-06-08 GB GB7920071A patent/GB2022394B/en not_active Expired
- 1979-06-11 DE DE19792923624 patent/DE2923624A1/en active Granted
- 1979-06-11 JP JP7346479A patent/JPS5526887A/en active Granted
- 1979-06-11 FR FR7914882A patent/FR2431830B1/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI488581B (en) * | 2008-07-09 | 2015-06-21 | Starbucks Corp Dba Starbucks Coffee Co | Beverages with enhanced flavors and aromas and method of making same |
| US10154675B2 (en) | 2008-07-09 | 2018-12-18 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
| TWI660677B (en) * | 2008-07-09 | 2019-06-01 | 星巴克股份有限公司 | Beverages with enhanced flavors and aromas and method of making same |
| US11160291B2 (en) | 2008-07-09 | 2021-11-02 | Starbucks Corporation | Soluble coffee products for producing beverages with enhanced flavors and aromas |
| WO2015009481A3 (en) * | 2013-07-19 | 2015-04-23 | Brandeis University | Par-baked and milled coffee beans for use in foods, beverages and dietary supplements |
| US9210948B2 (en) | 2013-07-19 | 2015-12-15 | Brandeis University | Par-baked and milled coffee beans for use in foods, beverages and dietary supplements |
| US9936717B2 (en) | 2013-07-19 | 2018-04-10 | Brandeis University | Method of preparing par-baked and milled coffee beans for use in foods, beverages and dietary supplements |
| US10278405B2 (en) | 2013-07-19 | 2019-05-07 | Brandeis University | Par-baked coffee bean compositions for use in antioxidant-containing products |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2431830A1 (en) | 1980-02-22 |
| GB2022394B (en) | 1982-09-29 |
| FR2431830B1 (en) | 1985-09-27 |
| JPS6132944B2 (en) | 1986-07-30 |
| DE2923624A1 (en) | 1979-12-20 |
| GB2022394A (en) | 1979-12-19 |
| DE2923624C2 (en) | 1990-12-06 |
| JPS5526887A (en) | 1980-02-26 |
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Legal Events
| Date | Code | Title | Description |
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| MKEX | Expiry | ||
| MKEX | Expiry |
Effective date: 19980421 |