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Instant coffee powder

A technology for instant coffee and coffee, applied in the direction of coffee, coffee extraction, processing of roasted coffee, etc.

Pending Publication Date: 2021-12-28
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

They also typically require high doses of gas and long gas dosing times

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0169] Example 1 - Characterization of gas solubility in coffee solution, phase diagram of coffee solution-gas system and coffee solution rheology of liquid

[0170] Gas Solubility in Coffee Solution

[0171] Gas solubility in coffee solutions was experimentally assessed using a thermostated high-pressure vessel reactor and a pressure sorption decay method, and gas consumption from the headspace was monitored using a third polynomial gas equation of state. Experiments were carried out at 4°C and 10 bar, 20 bar, 30 bar, 35 bar and at 10°C and 10 bar, 20 bar, 30 bar, 35 bar, 40 bar. The initial load was 100 g of a 30% or 50% by weight coffee solution.

[0172] figure 2 and Table 1 shows the CO in the coffee solution 2 Solubility experimental results. At 35 bar and 4°C, 38.6 mg / g CO 2 Dissolved in a 30% by weight coffee solution. Also at 4 °C and 10 °C with N 2 A 30% by weight coffee solution was tested. 0.7 mg / g was dissolved at 35 bar and 4°C and 2.94 mg / g was di...

Embodiment 2

[0183] Example 2 - Preparation of coffee slurry comprising gas hydrate

[0184] To produce coffee slurries containing gas hydrates, several combinations of gas types and amounts were tested in a high pressure clathrate hydrate slurry generator (CLAG) reactor. A gas-dissolved coffee slurry containing no gas hydrate was also tested for comparison with the gas hydrate system. A complete list of experiments is given in Table 3.

[0185] Table 3 - Main experimental conditions and materials studied on the high-pressure clathrate hydrate slurry generator (CLAG) reactor material

[0186]

[0187] CO 2 Hydrate Coffee Slurry

[0188] For the generation of CO from coffee solutions in high-pressure clathrate hydrate slurry generator (CLAG) reactors 2 A typical protocol for a hydrate slurry consists of several steps. The high pressure CLAG reactor was filled with 3 liters of a 30% by weight coffee solution. At the same time, a defined amount of gas (50 g - 400 g) is filled...

Embodiment 3

[0200] Example 3 - Preparation of instant coffee powder

[0201] Transfer coffee slurry to main stream EGLI line

[0202] When gas hydrates were present in the coffee slurry and the system was in equilibrium or when the system was fully saturated with gas, the slurry was transferred to the main flow EGLI line, the settings are given in Table 6. The main stream consisted of a modified EGLI (EGLI AG) margarine pilot plant with a separate scraped surface heat exchanger (SSHE) unit. A concentrate comprising up to 65% by weight is supplied to the main flow line.

[0203] Table 6 - Average settings on the mainstream EGLI line used during the coffee trials. H means hydrate, diss. table dissolved .

[0204]

[0205] when it comes to N 2 , the average dosing rate of the transfer is 15.3cm dosing every 5 seconds to 30 seconds 3 , and the average dosing rate of the gas hydrate slurry is dosing every 60 seconds to 100 seconds. The opening of the valve is typically 1 secon...

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Abstract

The present invention relates to an instant coffee powder, wherein the powder has a closed porosity of 15% to 50%, or 20% to 35%, or 25% to 34%, or 30 to 34%, or about 30%; use of gas hydrates for producing an instant coffee powder; and a method of producing an instant coffee powder.

Description

technical field [0001] The present invention relates to instant coffee powder and the use of gas hydrate for the preparation of instant coffee powder. Background technique [0002] Coffee beverages prepared from instant coffee powder, unlike coffee beverages prepared from roast and ground coffee, generally do not exhibit a fine foam (crema) on their upper surface when reconstituted with hot water. [0003] This foam is known to have a positive impact on the taste of the product being consumed and is therefore favored by a wide range of consumers. In addition, the foam traps more of the volatile flavors inside the beverage and makes them available to the consumer instead of dissipating into the surrounding environment. [0004] The foamy upper surface of beverages prepared from roast and ground coffee is typically formed by brewing with pressurized water and / or steam. However, with instant coffee powder, the foam must be created by reconstituting the instant coffee powder w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/36A23F5/10
CPCA23F5/36A23F5/105A23F5/32A23F5/28A23V2002/00A23V2300/41A23V2300/50
Inventor U·凯斯勒M·莱泽V·D·M·梅乌涅尔S·帕尔泽Z·塞迪瓦E·J·温德哈伯
Owner SOC DES PROD NESTLE SA