Method for the production of an instant beverage composition and its use

Abstract

Method for producing an instant beverage composition for a coffee-containing instant beverage, wherein the method comprises the following process steps: (a) Providing at least one coffee extract in the form of an aqueous fluid extract; (b) subsequent concentration of the coffee extract to obtain a thickened coffee extract; (c) subsequent cooling of the thickened coffee extract obtained in process step (b) to temperatures below 0 °C such that the cooled thickened coffee extract has a viscosity increased compared to the coffee extract obtained from process step (b); (d) subsequent and / or during process step (c) incorporation of particulate roasted coffee into the cooled thickened coffee extract by mixing in the roasted coffee to obtain a homogeneous distribution of the roasted coffee in the cooled thickened coffee extract; (e) subsequent complete solidification of the coffee extract obtained in process step (d) and equipped with roasted coffee by means of deep freezing; (f) subsequent comminution of the solidified coffee extract containing roasted coffee into individual particles by means of crushing, granulating and / or grinding; and (g) subsequent drying of the particles of the solidified coffee extract equipped with roasted coffee by means of freeze-drying or vacuum belt drying to preserve the instant beverage composition; wherein in process step (c) the procedure is carried out such that the cooled thickened coffee extract does not solidify due to the introduction of shear forces; wherein the cooling in process step (c) takes place with the formation of ice particles in the cooled thickened coffee extract, wherein the ice particles are dispersed in the cooled thickened coffee extract, wherein the ice particles have a mean particle diameter, determined as D50 value, in the range of 0.05 to 2.5 mm; wherein the ice particle content in the cooled concentrated coffee extract is at most 95% by weight, based on the cooled concentrated coffee extract; and wherein in process step (d) the particulate roasted coffee is evenly distributed in the liquid phase of the cooled thickened coffee extract.

Description

[0001] The present invention relates to the field of food technology, in particular instant products or instant drinks.

[0002] In particular, the present invention relates to a method for producing an instant beverage composition.

[0003] Finally, the present invention relates to the uses according to the invention of the instant beverage compositions produced according to the present invention.

[0004] The term "instant products" refers to mostly particulate or powdered products that are water-soluble or dispersible, primarily in the field of food and flavorings, such as coffee, tea, cocoa, dairy products, etc. Instant products are generally manufactured by extracting the food and flavorings or their constituents, followed by drying, particularly freeze-drying or spray-drying. For further details, see Römpp Lexikon Chemie, Volume 3, 10th edition, Georg Thieme Verlag, Stuttgart / New York, 1997, page 1936, entry: "Instant Products".

[0005] Instant coffee, also known as soluble coffee, and coffee-containing instant beverages are also produced in this way. In this regard, reference can also be made to Römpp Lexikon Chemie, 10th edition, volume 3, Georg-Thieme-Verlag, Stuttgart / New York, 1997, pages 2042 to 2044, entry: "Coffee".

[0006] A disadvantage of instant coffees, both as such and of instant coffee-containing beverages like instant cappuccino, is their often unsatisfactory organoleptic and gustatory properties. In particular, instant coffees and coffee-containing instant beverages lack the typical full-bodied roasted aroma of freshly brewed coffee.

[0007] Due to the less-than-ideal taste and aroma of instant coffee and coffee-based instant beverages, current technology attempts to compensate for these deficiencies, particularly the lack of roasted aroma, by adding artificial flavorings. However, this is not only complex but also undesirable in many cases, as it results in a distorted or "artificial" taste. In some cases, food regulations also prohibit the addition of artificial flavorings.

[0008] Furthermore, attempts have been made in the prior art to impart a full-bodied roasted coffee flavor to instant coffees or coffee-containing instant beverage compositions by adding real roasted coffee powder to the compositions during the manufacturing process. However, the compositions obtained in this regard, or their manufacturing processes, also exhibit significant disadvantages or have not yet led to the desired result.

[0009] For example, EP 2 436 269 A1 describes a manufacturing process for a granular instant coffee composition containing incorporated roasted coffee powder. In the described process, real roasted coffee powder is added to liquid coffee extract while being frothed. This is followed by freeze-drying to obtain a granular coffee composition. However, the resulting compositions are not optimal in terms of their properties. Due to the frothed production of the coffee extract, the resulting granules have numerous pores, which is associated in particular with reduced stability and a low bulk density. The low bulk density, in particular, makes dosing difficult, so that the resulting instant beverages cannot be produced with consistent quality.Furthermore, mixing in the roasted coffee powder while frothing leads to the serious disadvantage that the roasted coffee is not evenly distributed in the coffee extract, which also impairs the quality of the resulting instant drinks due to suboptimal dosing properties.

[0010] EP 0 928 561 A1 also describes the additional use of ground roasted coffee or ground coffee beans in instant coffee compositions. However, the compositions produced using the method described there do not achieve a uniform distribution of the roasted coffee or ground coffee powder, which is again linked to the suboptimal dosing characteristics already described above. Furthermore, the described method only allows for the incorporation of relatively small amounts of ground coffee powder, resulting in the instant beverages lacking a full-bodied roasted aroma.

[0011] WO 2012 / 009605 A1 relates to a process for producing a freeze-dried instant coffee product. The process comprises the steps (i) producing a concentrated extract, (ii) foaming and pre-freezing the concentrated extract, (iii) freezing the product obtained in step (ii), (iv) grinding and sieving the frozen product from step (iii), and (v) drying the ground and frozen product obtained from step (iv). Prior to step (ii) or (iii), a ground product containing a proportion of roasted and ground coffee and instant coffee is to be incorporated.

[0012] DE 29 23 624 A1 relates to a process for producing a soluble coffee product, wherein (a) freshly roasted coffee beans are cooled, (b) the cooled coffee beans are quenched while freezing the beans, (c) the frozen beans are ground to form a colloidal coffee product, (d) the frozen coffee product is added to cooled coffee extract and (e) the extract containing the coffee product is dried.

[0013] AT 64 275 E relates to the production of a freeze-dried coffee product, which comprises the following process steps: (i) mixing coffee extract at room temperature with roasted and ground coffee; (ii) homogenizing the mixture obtained in process step (i); (iii) transferring the homogenized mixture from step (ii) to a mixing tank and adding at least an equivalent weight-based quantity of coffee extract; (iv) freezing the resulting mixture; (v) grinding the frozen coffee product; (vi) classifying the particles of the ground coffee product; and (vii) freeze-drying the frozen particles to the desired size.

[0014] In principle, the problem with the prior art methods for incorporating roasted coffee powder or ground coffee powder into instant beverage compositions is that the roasted coffee powder already sediments during the production of the instant coffee compositions or instant beverage compositions, which further increases the uneven distribution of the roasted coffee in the resulting compositions.

[0015] Overall, both the instant coffee compositions known in the prior art, as well as their manufacturing processes, are associated with numerous disadvantages.

[0016] The object of the present invention is therefore to provide a coffee-containing instant beverage composition or a manufacturing process for such a composition, wherein the disadvantages of the prior art described above are to be avoided at least substantially or at least reduced or mitigated.

[0017] The object of the present invention is, in particular, to provide an instant beverage composition with improved organoleptic properties, especially a full-bodied roasted coffee aroma and excellent dosing properties, or a manufacturing process for such a composition. With regard to the manufacturing process for a coffee-containing instant beverage composition, the most uniform possible incorporation of roasted coffee powder into the instant beverage composition is particularly desirable.

[0018] To solve the problem described above, the present invention proposes a method according to claim 1; further advantageous embodiments are the subject of the relevant dependent claims.

[0019] Finally, the subject of the present invention is the use of the instant beverage composition according to the invention in accordance with the relevant use claim.

[0020] With regard to all the relative or percentage weight-related quantities mentioned below, it should be noted that, within the framework of the method according to the invention, these must be selected by a person skilled in the art in such a way that, in total, they always add up to 100% or 100% by weight – possibly including optional further components, ingredients, additives, or constituents, in particular as defined below. This is self-evident to a person skilled in the art.

[0021] Furthermore, it should be noted that the person skilled in the art may deviate from the quantities listed below depending on the application or the specific circumstances of the case, without leaving the scope of the present invention.

[0022] The subject matter of the present invention is therefore – according to a first aspect of the present invention – a method for producing an instant beverage composition for a coffee-containing instant beverage, wherein the method comprises the following process steps: (a) Providing at least one coffee extract in the form of an aqueous fluid extract; (b) subsequent concentration of the coffee extract to obtain a thickened coffee extract; (c) subsequent cooling of the thickened coffee extract obtained in process step (b) to temperatures below 0 °C such that the cooled thickened coffee extract has a viscosity increased compared to the coffee extract obtained from process step (b); (d) subsequent and / or during process step (c) incorporation of particulate roasted coffee into the cooled thickened coffee extract by mixing in the roasted coffee to obtain a homogeneous distribution of the roasted coffee in the cooled thickened coffee extract; (e) subsequent complete solidification of the coffee extract obtained in process step (d) and equipped with roasted coffee by means of deep freezing; (f) subsequent comminution of the solidified coffee extract containing roasted coffee into individual particles by means of crushing, granulating and / or grinding; and (g) subsequent drying of the particles of the solidified coffee extract equipped with roasted coffee by means of freeze-drying or vacuum belt drying to preserve the instant beverage composition; wherein in process step (c) the procedure is carried out such that the cooled thickened coffee extract does not solidify due to the introduction of shear forces; wherein the cooling in process step (c) takes place with the formation of ice particles in the cooled thickened coffee extract, wherein the ice particles are dispersed in the cooled thickened coffee extract, wherein the ice particles have a mean particle diameter, determined as D50 value, in the range of 0.05 to 2.5 mm; wherein the ice particle content in the cooled concentrated coffee extract is at most 95% by weight, based on the cooled concentrated coffee extract; and wherein in process step (d) the particulate roasted coffee is evenly distributed in the liquid phase of the cooled thickened coffee extract.

[0023] The applicant has discovered, quite unexpectedly, that the previously described disadvantages of the prior art, in particular those associated with the uneven distribution of roasted coffee powder in instant beverage compositions, can be overcome by increasing the viscosity of the coffee extract used in the manufacturing process before the addition of particulate roasted coffee. This is achieved by cooling the extract to temperatures below 0 °C compared to the original coffee extract. Cooling reduces the flowability of the coffee extract to such an extent that while it allows for thorough mixing of the coffee extract to ensure the homogeneous and even incorporation of the roasted coffee, it prevents the sedimentation or settling of the roasted coffee powder, which would lead to an uneven distribution.

[0024] Overall, the present invention has numerous advantages and special features that distinguish it from the prior art and which are described in detail below, but not exhaustively: The inventive method allows, in particular due to the cooling of the thickened coffee extract to reduce its flowability or to increase its viscosity, a homogeneous or uniform mixing of the roasted coffee into the coffee extract, which in turn leads to a homogeneous distribution of the roasted coffee in the final instant beverage compositions.

[0025] The homogeneous or uniform distribution of the roasted coffee particles within the particles of the resulting instant beverage composition can be demonstrated, in particular, by imaging techniques, especially microscopic techniques. In the analyses carried out by the applicant, the homogeneous distribution of the enclosed roasted coffee particles within the individual particles or granules is clearly visible upon microscopic examination of the particles of the instant beverage composition produced using the inventive method.

[0026] In particular, the method according to the invention overcomes the problem of the prior art whereby, due to the settling or sedimentation of the roasted coffee powder in the coffee extract during the manufacturing process, an uneven distribution of the roasted coffee particles results in the finished particles of the instant beverage composition. The uniform distribution of the roasted coffee is directly reflected in the properties of the instant beverage compositions, as will be explained in detail below, especially with regard to the organoleptic and sensory properties.

[0027] The inventive method also makes it possible to incorporate relatively large quantities of roasted coffee powder into the instant beverage compositions, which in turn has a positive effect on their taste properties, in particular the desired roasted coffee note.

[0028] The inventive method is also extremely convenient and practical to use and, moreover, economical, as it also allows high throughput rates, especially when using a continuous process.

[0029] The instant beverage compositions produced by the process according to the invention, in contrast to numerous prior art coffee-containing instant beverage compositions, are characterized, among other things, by their excellent organoleptic properties due to the relatively large incorporable quantities of roasted coffee powder. In particular, the coffee-containing beverages prepared on the basis of the instant beverage compositions produced by the process according to the invention develop a full-bodied roasted coffee aroma, which corresponds at least substantially to the aroma of freshly brewed coffee.

[0030] Furthermore, the instant beverage compositions produced using the method according to the invention have excellent dosing properties, which is due in particular to the homogeneous or uniform distribution of the roasted coffee powder in the particles underlying the instant beverage compositions, since in this way the final beverages can be produced with constant quality.

[0031] Furthermore, the instant beverage compositions produced using the method according to the present invention have an optimal bulk density and an optimally adjusted residual moisture content, which further improves the dosing properties.

[0032] The composition produced by the method according to the invention can be configured in a variety of ways. Preferred embodiments and terminology used within the scope of the present invention are therefore explained in detail below: As regards the term “coffee extract”, as used in the context of the present invention, it refers in particular to an aqueous extract which contains coffee aroma, i.e. the aroma substances from roasted coffee beans.

[0033] In total, coffee aroma can be based on more than 650 different components, many of which are only formed during the roasting process, starting from sucrose, free amino acids, and chlorogenic acid. Typically, coffee aroma consists primarily of furans, pyrazines, pyrroles, and ketones, with the sulfur-containing or sulfur-substituted furans and dithiolanes considered particularly effective in shaping the aroma.

[0034] Generally, coffee extract is obtained from roasted coffee beans by aqueous extraction, particularly percolation, resulting in a fluid or liquid extract. Such fluid or liquid extracts can be further processed into thick extracts with a semi-solid consistency or dry extracts with a solid consistency by reducing the water content or increasing the solids content.

[0035] For further details on the term coffee extract, reference can be made in particular to Römpp Lexikon, Lebensmittelchemie, 1st edition, 1995, Georg-Thieme Verlag, Stuttgart / New York, page 436, keyword: “coffee aroma”.

[0036] The term "viscosity" is generally understood to mean the degree of resistance to flow of fluids, and in the context of the present invention, particularly of suspensions. The reciprocal of viscosity is fluidity, i.e., the flowability of a fluid. The higher the viscosity, the thicker or less flowable the fluid. Conversely, lower viscosity leads to higher flowability or a thinner fluid. Viscosity is primarily explained by the effect of "internal friction," which means that particles in viscous fluids are more strongly bound to one another and therefore less mobile. Internal friction can be simplified by visualizing the movement of two overlapping and interlocking molecular layers. During flow, the molecules slide past each other, requiring a certain force to overcome this interlocking.The relationship between the required force on the one hand and the properties of the fluid or suspension on the other is defined by viscosity. Within the scope of the present invention, viscosity refers in particular to the dynamic viscosity η, which is usually expressed in the unit mPa·s. The viscosity of liquids can be measured using specially designed instruments, such as viscometers or rheometers. For further details on the concept of viscosity, reference can be made in particular to Römpp, Lexikon Chemie, Volume 6, 1999, 10th edition, Georg Thieme Verlag, Stuttgart / New York, page 4875, entry: “Viscosity”.

[0037] Regarding the term "homogeneous" or "uniform" distribution of the particulate roasted coffee, preferably the roasted coffee powder, in the coffee extract or the instant beverage composition, this is to be understood within the scope of the present invention as meaning that uniform particle concentrations of the roasted coffee powder are present throughout the entire system, and in particular throughout the entire instant beverage composition. Thus, the entire system, and especially the instant beverage composition as a whole, is at least substantially free of significant concentration differences or gradients with respect to the roasted coffee particles.Thus, each individual particle of approximately the same or similar size in the instant beverage composition incorporates at least an essentially equal or similar number of roasted coffee particles, resulting in an overall, at least essentially uniform distribution of the incorporated or mixed-in roasted coffee powder across the entire instant beverage composition.

[0038] The method according to the invention can be carried out in a variety of ways. Preferred embodiments and details of the method according to the invention are explained below: As regards the above process steps, these are preferably carried out sequentially or consecutively in the order mentioned above, in accordance with the invention. However, within the scope of the present invention, it is also possible to begin cooling the coffee extract according to process step (c) as early as process step (a) or (b).

[0039] As regards process steps (c) and (d), according to a preferred embodiment of the invention, these can be carried out sequentially or successively, i.e., process step (c) and process step (d) can be implemented as separate or successively successive steps (i.e., first process step (c), then process step (d)). Thus, according to the invention, the incorporation of the particulate roasted coffee into the already completely cooled and thickened coffee extract can take place.

[0040] Furthermore, it is also within the scope of the present invention if, according to an alternative embodiment, process step (c) and process step (d) are carried out in a transitional manner, beginning with process step (c). Consequently, according to the invention, the incorporation of the particulate roasted coffee can take place after the start of, but still during the incomplete cooling process of the coffee extract, whereby process step (d) or the incorporation process can be continued even after cooling has occurred (i.e., even after completion of process step (c)).

[0041] However, it is equally within the scope of the present invention if, according to a further alternative embodiment of the present invention, process step (c) and process step (d) are carried out in a common step, whereby process step (d) is, in a sense, carried out completely within process step (c), so that, according to this embodiment, the incorporation of the particulate roasted coffee takes place with or after the start of the cooling of the coffee extract, but the incorporation and thus process step (d) is completed before the end of the cooling or before the end of process step (c).

[0042] In summary, the process steps (c) and (d) can therefore be carried out both consecutively and completely separately from each other, as well as in a manner that overlaps or is carried out in such a way that process step (d) is carried out completely within or with process step (c).

[0043] With regard to the specific process step (a) according to the invention for providing the coffee extract, this is carried out in particular by solid / liquid extraction, preferably by percolation. Water is usually used as the extraction solvent. The provision of the coffee extract, in particular by the aforementioned methods or processes, is familiar to those skilled in the art, so that no further explanation is necessary at this point. Typically, within the scope of the present invention, process step (a) results in a fluid or liquid extract, which is further processed as described below.

[0044] In the process according to the invention, the fluid or liquid extract produced in process step (a) is concentrated to a higher solids content in a subsequent process step (b), as this has proven advantageous with regard to the later mixing or introduction of the particulate roasted coffee. In particular, further concentration significantly prevents the formation of larger ice crystals during cooling to temperatures below 0 °C. This further concentration takes place in process step (b). However, it is also possible to further increase the solids content in the coffee extract already in process step (a).

[0045] According to the present invention, it may be provided in particular that in process step (a) or (b), preferably in process step (b), the coffee extract is adjusted to a solids content in the range of 1 to 90 wt.%, in particular in the range of 10 to 85 wt.%, preferably in the range of 15 to 80 wt.%, preferably in the range of 20 to 75 wt.%, particularly preferably in the range of 25 to 70 wt.%, even more preferably in the range of 30 to 60 wt.%, based on the coffee extract.

[0046] Methods familiar to those skilled in the art are also used to increase the solids content or to concentrate the coffee extract, and no further explanation is required here. These methods are typically carried out under atmospheric pressure (101.325 kPa) or, if necessary, under reduced pressure compared to atmospheric pressure, in particular under vacuum.

[0047] The thickened coffee extract produced in process step (a) or (b) is subjected to a cooling step in the subsequent process step (c) to reduce the extract's flowability and / or increase its viscosity. As previously described, this ensures the homogeneous and uniform distribution of particulate roasted coffee in the coffee extract, as it prevents the roasted coffee particles from settling.

[0048] In particular, process step (c) is therefore of essential importance with regard to the advantages and special features of the invention. Cooling the thickened coffee extract to the previously defined temperature ranges results in a consistency similar to semi-frozen drinking ice ("slushed ice") or ice slurry, which is essentially based on a suspension of ice particles or ice crystals, water, and optionally at least one freezing point lowering agent (i.e., the constituents or flavorings of the coffee extract). To maintain the consistency of "slushed ice" or "ice slurry" and to prevent the ice particles or ice crystals from freezing solid or agglomerating, it is advantageous to introduce shear forces into the suspension, particularly by stirring.Furthermore, the aromatic compounds in the coffee extract cause a freezing point depression, which further prevents the suspension from freezing solid, allowing the particulate roasted coffee to be introduced evenly and homogeneously into the suspension during the subsequent stages of the process. Regarding the viscosity of this "ice slurry"-like consistency, it is approximately equivalent to that of honey or ice cream; that is, the mass remains mixable and stirrable, but exhibits significantly reduced flowability compared to the thickened coffee extract, particularly as obtained in process steps (a) or (b).

[0049] In this context, it has proven advantageous if, in process step (c) according to the invention, the thickened coffee extract, as obtained in process steps (a) and (b), is cooled to a temperature in the range of -20 to -2 °C, particularly in the range of -15 to -2 °C, preferably in the range of -10 to -4 °C. Due to the advantages of concentration or thickening for the further course of the process already mentioned above, the thickened or concentrated coffee extract, as obtained in process step (b), is used in process step (c).

[0050] Furthermore, process step (c) must be carried out under shear forces, in particular by mixing or stirring. This further helps to prevent the coffee extract from freezing solid.

[0051] Process step (c) is usually carried out at atmospheric pressure. However, if necessary, process step (c) can also be carried out at a reduced pressure compared to atmospheric pressure, in particular under negative pressure.

[0052] According to the invention, it is therefore provided within the framework of the inventive process that in process step (c) the viscosity of the thickened coffee extract, as obtained in process steps (a) and (b), is increased. In other words, it is provided that in process step (c) the flowability of the thickened coffee extract, as obtained in process steps (a) and (b), is decreased.

[0053] Overall, this means that the coffee extract or the thickened coffee extract, as obtained in process steps (a) and (b), remains in a flowable state during process step (c), but the viscosity increases or the flowability decreases compared to the originally used extract as it is before the start of cooling or before the start of process step (c).

[0054] According to the invention, process step (c) is carried out such that the thickened coffee extract obtained in process steps (a) and (b) does not solidify, freeze completely, or become solid. As already explained above, complete freezing or solidification of the coffee extract is prevented, on the one hand, by the introduction of shear forces, in particular by mixing or stirring, and on the other hand, by the constituents, especially flavorings, of the coffee extract itself, since these cause a freezing point depression in the cooled and thickened coffee extract.

[0055] As further explained above, the cooling in process step (c) results in the formation of particulate ice crystals or ice particles in the cooled coffee extract. These ice crystals or ice particles are dispersed, or in particular suspended, in the aqueous coffee extract. In other words, the cooling in process step (c) results in the formation of a dispersion, or in particular a suspension, of particulate ice crystals or ice particles in the cooled coffee extract.

[0056] As previously described, the particulate ice crystals or ice particles constitute the solid component of the "ice slurry" produced in process step (c). These particulate ice crystals or ice particles are evenly distributed throughout the entire system, i.e., over the cooled and thickened coffee extract, and are surrounded by the aqueous phase on the one hand and the ingredients and flavor compounds of the coffee extract on the other.

[0057] Regarding the size of the particulate ice crystals or ice particles in the cooled coffee extract, this can vary and generally corresponds to the usual sizes of ice crystals or ice particles found in ice slurry. Within the scope of the present invention or the inventive method, the particulate ice crystals or ice particles thus have a particle size with a mean particle diameter, determined as the D50 value, in the range of 0.05 to 2.5 mm, preferably in the range of 0.07 to 2 mm, and more preferably in the range of 0.1 to 1 mm.

[0058] The size specifications or orders of magnitude of the particulate ice crystals or ice particles preferably refer to an assumed spherical shape. If the ice crystals or ice particles deviate from a spherical structure or shape, the size specifications or orders of magnitude can equally refer to an assumed spherical shape that has the same volume as the underlying particles or particles that deviate from the spherical shape. In this regard, reference can be made in particular to Rawle, A., “Basic Principles of Particle-Size Analysis”, Surface Coatings International, Part A, Issue 2003 / 02, Vol. 86, pages 58 to 65.

[0059] As regards the determination of particle size in general, this can be carried out using methods well known to those skilled in the art. In particular, particle sizes can be determined using methods based on sieving, sedimentation, light diffraction, (light) microscopic methods, or the like. According to the invention, sieving and (light) microscopic methods are preferred, especially sieving methods, preferably the sieving method according to DIN 66165-1:1987-04 (Particle size analysis - Sieve analysis - Part 1: Fundamentals) and DIN 66165-2:1987-04 (Particle size analysis - Sieve analysis - Part 2: Execution of the sieve analysis).

[0060] Regarding process step (c) and the cooled thickened coffee extract, the content of particulate ice crystals or ice particles in the cooled thickened coffee extract is, according to the invention, preferably in the range of 5 to 95 wt.%, in particular in the range of 10 to 95 wt.%, preferably in the range of 20 to 95 wt.%, preferably in the range of 30 to 95 wt.%, and particularly preferably in the range of 50 to 90 wt.%, based on the cooled thickened coffee extract.

[0061] In particular, it may be provided that the content of particulate ice crystals or ice particles in the cooled thickened coffee extract is at least 5 wt.%, in particular at least 10 wt.%, preferably at least 20 wt.%, preferably at least 30 wt.%, particularly preferably at least 50 wt.%, based on the cooled thickened coffee extract.

[0062] Furthermore, within the scope of the present invention, it may be provided that the content of particulate ice crystals or ice particles in the cooled thickened coffee extract is at most 90% by weight, based on the cooled thickened coffee extract.

[0063] With regard to the viscosity of the cooled, thickened coffee extract in particular, the invention may provide that, in process step (c), the cooled, thickened coffee extract is adjusted to a dynamic viscosity in the range of 100 to 10,000 mPa·s, particularly in the range of 200 to 8,000 mPa·s, preferably in the range of 500 to 5,000 mPa·s, more preferably in the range of 750 to 3,000 mPa·s, and most preferably in the range of 1,000 to 2,500 mPa·s, based on a temperature of -5 °C. By adjusting the coffee extract to a dynamic viscosity in the previously defined range, it remains in a flowable or miscible state, while at the same time preventing the settling or sedimentation of the roasted coffee particles to be mixed in.

[0064] As previously described, the present invention utilizes dynamic viscosity as a measure of the flowability or viscosity of a suspension, namely the cooled, thickened coffee extract with an "ice slurry" consistency. The dynamic viscosity mentioned above refers to the viscosity of the cooled, thickened extract in temperature ranges previously specified for process step (c) according to the invention, in particular at a temperature of -5 °C. Within the scope of the present invention, it may be provided that the cooling step or cooling process is carried out until a defined viscosity is reached. However, it may also be provided that the coffee extract is cooled to a defined temperature, and one of the aforementioned dynamic viscosities results from the temperature.

[0065] As regards the methods or procedures for determining the dynamic viscosity of the cooled, thickened coffee extract, these are known to those skilled in the art, so no further information on this matter is necessary here. In particular, measuring instruments such as capillary viscometers, rotational viscometers, falling ball viscometers, or Brookfield viscometers can be used to determine the viscosity of the cooled, thickened coffee extract obtained from process step (c).

[0066] In particular, the viscosity values ​​given above refer to a determination in accordance with DIN 53015:2001-02 (viscosimetry - measurement of viscosity with the falling ball viscometer according to Höppler), e.g. using a falling ball viscometer from RheoTec Messtechnik GmbH, Germany.

[0067] According to the invention, in accordance with the above explanations, the process step (c) for cooling the coffee extract is followed by a further process step (d), which serves to mix or introduce the particulate roasted coffee into the cooled thickened coffee extract.

[0068] With regard to process step (d) in particular, the invention provides that the particulate roasted coffee is at least substantially completely incorporated or integrated into, or present in, the thickened and cooled aqueous coffee extract. In process step (d), the particulate roasted coffee is thus homogeneously or uniformly distributed in the thickened and cooled aqueous coffee extract.

[0069] As previously described, the cooled, thickened coffee extract comprises ice crystals or ice particles with defined particle sizes, an aqueous phase, and freezing point lowering substances based on the constituents or flavorings of the coffee extract. In process step (d) according to the invention, the particulate roasted coffee, in particular the coffee powder, is distributed uniformly or homogeneously within the liquid phase, which is also uniformly or homogeneously mixed with ice crystals or ice particles, so that the concentration of the roasted coffee particles is at least substantially uniform throughout the entire aqueous phase. The uniform or homogeneous distribution of the roasted coffee particles in process step (d) ensures that the roasted coffee is also uniformly distributed in the resulting instant beverage composition.

[0070] The amounts of particulate roasted coffee used can vary considerably. Particularly good results with regard to the organoleptic properties of the instant beverage compositions are obtained when, in process step (d), the particulate roasted coffee is mixed or incorporated into the cooled, thickened coffee extract in an amount ranging from 1 to 60 wt.%, particularly from 2 to 50 wt.%, preferably from 4 to 40 wt.%, more preferably from 5 to 30 wt.%, and most preferably from 10 to 20 wt.%, based on the cooled coffee extract.

[0071] In other words, according to the invention, the cooled thickened coffee extract obtained in process step (d) contains the particulate roasted coffee in an amount in the range of 1 to 60 wt.%, in particular in the range of 2 to 50 wt.%, preferably in the range of 4 to 40 wt.%, preferably in the range of 5 to 30 wt.%, and particularly preferably in the range of 10 to 20 wt.%, based on the cooled thickened coffee extract.

[0072] The incorporation or mixing of such large quantities into the instant beverage compositions is only made possible by the inventive method, in particular by increasing the viscosity of the coffee extract in process step (c).

[0073] The particulate roasted coffee, in particular the particles of the roasted coffee powder, preferably have a defined particle size. Particularly good results, especially with regard to the aroma properties of the resulting instant beverage compositions, are obtained when the particulate roasted coffee used in process step (d) has a mean particle size, determined as the D50 value, in the range of 1 to 500 µm, particularly in the range of 5 to 250 µm, preferably in the range of 10 to 100 µm, more preferably in the range of 20 to 80 µm, and most preferably in the range of 30 to 60 µm. The use of particulate roasted coffee with the aforementioned particle sizes ensures that the resulting instant beverage compositions have a full-bodied roasted aroma, which corresponds at least substantially to that of freshly brewed coffee, but nevertheless does not tend to sediment and does not cause an unpleasant mouthfeel.

[0074] With regard to the determination of the particle size, reference is made to the above statements in connection with the determination of the particle size of the ice crystals or ice particles produced in process step (c).

[0075] Particularly advantageous with regard to the aroma properties of the instant beverage compositions, in respect of process step (d), and according to an alternative embodiment of the present invention, is the use of particulate roasted coffee with a larger particle diameter, preferably in the form of coarsely ground and / or preferably once-rolled roasted coffee.

[0076] However, particulate roasted coffee with a larger particle diameter generally forms a coarse sediment in the resulting instant beverage, which is generally undesirable for consumers. Surprisingly, the process according to the invention has succeeded in overcoming this problem by using particulate roasted coffee with a larger particle diameter, preferably in the form of coarsely ground and / or preferably once-rolled roasted coffee, in process step (d), as described above. According to the invention, the particulate roasted coffee with a larger particle diameter is crushed or ground during process step (d) and / or preferably adjusted to the previously defined particle sizes.According to this embodiment of the invention, further comminution of the roasted coffee used can therefore take place in situ during the execution of process step (d).

[0077] In process step (d), the particulate roasted coffee can be further ground or reduced in size, particularly to the previously defined particle sizes. Specifically, it can be provided that the grinding or comminution is carried out by applying shear forces, or that process step (d) is performed in a dispersing device, which also allows for the simultaneous grinding of the roasted coffee particles during mixing or incorporation into the cooled coffee extract. Because the particulate roasted coffee used in this particular embodiment is still coarsely ground and / or merely rolled, even more aromatic compounds are retained in the roasted coffee powder than is the case with finely ground roasted coffee.

[0078] In this context, the particulate roasted coffee with a larger particle diameter, as provided for further comminution in process step (d) according to this alternative embodiment of the present invention, should have a mean particle size, determined as a D50 value, in the range of 10 to 2,500 µm, in particular in the range of 50 to 1,500 µm, preferably in the range of 75 to 1,000 µm, preferably in the range of 90 to 750 µm, and particularly preferably in the range of 100 to 500 µm.After carrying out process step (d) with further comminution, the particulate roasted coffee used for this purpose, with a larger particle diameter, in particular the particulate roasted coffee resulting from process step (d), should, with reference to the state after carrying out process step (d), have a mean particle size, determined as a D50 value, in the range of 1 to 500 µm, in particular in the range of 5 to 250 µm, preferably in the range of 10 to 100 µm, preferably in the range of 20 to 80 µm, and particularly preferably in the range of 30 to 60 µm, as previously stated.

[0079] Regarding the process according to the invention, it has proven particularly advantageous if process step (c) or process step (d) is carried out continuously, semi-continuously, or discontinuously, in particular continuously or semi-continuously, preferably continuously. Overall, the process according to the invention is therefore extremely convenient and practical to use, while simultaneously offering good process economy and a low risk of contamination, especially with continuous process operation.

[0080] In connection with the process according to the invention, it is further preferred that process step (c) or process step (d) is / are carried out in a coolable mixing reactor, particularly one suitable for continuous, semi-continuous, or batch processes. Scraper chillers, dispersing devices, or low-temperature extruders have proven particularly suitable in this context. In particular, the use of dispersing devices allows the particle size of the roasted coffee used in process step (d) to be adjusted, as described above. The operation and use of such devices and the execution of such a mixing process are generally known to those skilled in the art, so no further explanation is necessary in this regard.

[0081] In the further processing of the thickened coffee extract, which has been mixed with or equipped with roasted coffee and cooled, the coffee extract obtained in process step (d) is also completely solidified or converted into a solid state in a further process step (e) following process step (d). This is achieved by deep-freezing the coffee extract obtained in process step (d), preferably by shock freezing.

[0082] Within the scope of the present invention, it has been shown that, in particular, shock freezing can at least substantially avoid or prevent excessive formation of ice crystals in the "ice slurry"-like coffee extract mass, which is advantageous with regard to the homogeneity or uniform distribution of the roasted coffee powder in the final instant beverage composition.

[0083] With regard to the inventive process step (e) in particular, it is preferred according to the invention if the complete solidification or the complete conversion into a solid state or the complete freezing of the coffee extract obtained in process step (d) containing roasted coffee is carried out by cooling to temperatures in the range of -100 to -15 °C, in particular in the range of -80 to -20 °C, preferably in the range of -70 to -30 °C, preferably in the range of -60 to -40 °C.

[0084] In this context, it may be provided in particular that the complete solidification or the complete conversion into a solid state or the complete freezing of the coffee extract obtained in process step (d) and equipped with roasted coffee takes place without the introduction of shear forces or with decreasing, in particular waning, introduction of shear forces.

[0085] The term "with decreasing or diminishing shear force input" is to be understood as meaning that the shear force input preferably decreases continuously. This ensures that, until the coffee extract mass containing particulate roasted coffee solidifies or fully solidifies, the components, particularly the particulate roasted coffee, are further distributed, resulting in a particularly homogeneous and uniform distribution of the roasted coffee or roasted coffee powder.

[0086] As part of the further processing of the deep-frozen coffee extract mixed with roasted coffee to obtain an instant beverage composition, in a further process step (f) following process step (e), the roasted coffee-enriched and solidified, completely frozen coffee extract, as obtained in process step (e), is crushed by means of breaking, granulating and / or grinding.

[0087] In connection with process step (f) according to the invention, it is particularly preferred if the resulting particles have an average particle size, determined as the D50 value, in the range of 0.1 to 10 mm, particularly in the range of 0.3 to 8 mm, preferably in the range of 0.5 to 5 mm, and more preferably in the range of 1 to 4 mm. Achieving such a particle size leads to excellent dosing properties as well as optimal packaging properties. With regard to the particle shape, it can also be provided that the particles have an at least substantially spherical, rod-shaped, cube-like, or irregular shape. With regard to the determination of the particle size, reference is made to the above explanations concerning the determination of the particle size of the ice crystals produced in process step (c).

[0088] To ultimately provide the instant beverage composition as such, the invention provides for a further process step (g) following process step (f), in which the particles of the roasted coffee-enriched and solidified, completely frozen coffee extract, as obtained in process step (f), are dried to obtain the instant beverage composition, in particular under reduced pressure or vacuum compared to atmospheric pressure. According to the invention, such drying is carried out by means of freeze-drying or vacuum belt drying.

[0089] The reduced pressure or vacuum compared to atmospheric pressure is set such that drying occurs via sublimation, meaning the solidified or deep-frozen coffee extract mass is dried in such a way that the water it contains, without transitioning into the liquid state, passes directly into the gas phase and is thus removed. The pressure required for sublimation is typically in the range of approximately 0.1 to 2 mbar, preferably in the range of 0.3 to 1 mbar.

[0090] Furthermore, within the scope of the present invention, it may be provided that the particles of the instant beverage composition are adjusted in process step (g) to a total residual moisture content in the range of 0.01 to 5 wt.%, in particular in the range of 0.1 to 4 wt.%, preferably in the range of 1 to 3 wt.%, based on the particles of the instant beverage composition.

[0091] Furthermore, the size of the particles obtained from process step (f) is reduced by the inventive process step (g), in which drying takes place. Preferably, the particles obtained in process step (g) have an average particle size, determined as the D50 value, in the range of 0.05 to 9 mm, particularly in the range of 0.1 to 7 mm, preferably in the range of 0.3 to 4 mm, and more preferably in the range of 0.5 to 3 mm. The particles also have a shape that is at least substantially spherical, rod-shaped, cube-like, or irregular.

[0092] With regard to the determination of the particle size, reference is made to the above statements in connection with the determination of the particle size of the ice crystals or ice particles produced in process step (c).

[0093] In process step (g) granular coffee-containing compositions or granular coffee-containing instant beverage compositions based on defined particles with a defined shape on the one hand and a defined size on the other are thus produced.

[0094] Overall, the method according to the invention thus has the advantage that the particles of the instant beverage composition contain the particulate roasted coffee in a homogeneous or uniform distribution. The particulate roasted coffee is present in the particles of the instant beverage composition in a homogeneous or uniform distribution.

[0095] The homogeneous distribution of particulate roasted coffee within the particles of the instant beverage composition can be investigated, in particular, using imaging or microscopic techniques. Both on the surface of the particles and in their cross-section, the roasted coffee particles are visible under microscopic examination. The studies conducted by the applicant have shown that a homogeneous or uniform distribution of particulate roasted coffee exists both on the surface and within the particles of the instant beverage composition.

[0096] In particular, the inventive method allows the production of instant beverage compositions characterized by excellent organoleptic properties, especially a full-bodied roasted aroma. The present invention thus provides a convenient and economical manufacturing process that, in particular, allows for a uniform or homogeneous distribution of roasted coffee powder in instant beverage compositions. Achieving a uniform distribution of roasted coffee powder in instant beverage compositions has previously proven problematic and unattainable in the prior art. This problem has been successfully overcome within the scope of the present invention.

[0097] The inventive method, according to the first aspect of the invention, which has been described in detail above, enables the particles of the instant beverage composition to have a highly homogeneous and uniform distribution of particulate roasted coffee, as has also been shown in the studies carried out by the applicant. Microscopic examination of the particles of the instant beverage composition produced by the inventive method clearly reveals a perfectly homogeneous and uniform distribution both on the surface of the particles and within their interior.

[0098] The instant beverages produced from an instant beverage composition manufactured according to the inventive method are characterized – particularly due to the homogeneous or uniform distribution of the particulate roasted coffee – by their excellent organoleptic properties. In particular, they develop a full-bodied roasted aroma, such as can usually only be achieved with freshly brewed coffee.

[0099] Furthermore, the instant beverage composition produced using the inventive method is also characterized by excellent stability, in particular storage stability, which is due on the one hand to the inventive process, which avoids the destabilizing introduction of gas or other substances.

[0100] It avoids air bubbles, such as those caused by foaming, and is also due to the setting of a defined residual moisture content.

[0101] A coffee-containing instant beverage composition with the previously defined advantageous properties was provided for the first time by the applicant using the process according to the invention. As can be seen from the foregoing explanations, the process according to the invention is directly reflected in the product properties and imparts their advantageous characteristics.

[0102] For further details on this aspect of the invention, reference can be made to the above statements on the first aspect of the invention, which apply accordingly to this aspect of the invention, in order to avoid unnecessary repetition.

[0103] Finally, the subject of the present invention – according to a second aspect of the present invention – is the use of an instant beverage composition produced by the inventive method, as previously defined, for the production of a coffee-containing instant beverage.

[0104] For further details on this aspect of the invention, reference can be made to the above statements, which apply accordingly to this aspect of the invention, in order to avoid unnecessary repetition.

[0105] Further embodiments, modifications and variations as well as advantages of the present invention are readily apparent and achievable for the person skilled in the art when reading the description, without leaving the scope of the present invention.

[0106] The present invention is illustrated by the following exemplary embodiments.

[0107] Coffee-containing instant beverage compositions, both according to and not according to the invention, which are suitable for the preparation of a coffee beverage by dissolving it in hot water, were produced using methods according to the invention and those not according to the invention. The resulting various instant beverage compositions were analyzed and compared with regard to their properties, in particular their organoleptic properties, dosing behavior, and stability.

[0108] 1. Production of instant beverage compositions using the method according to the invention a) Production of instant beverage compositions using finely ground roasted coffee To produce instant beverage compositions with finely ground roasted coffee, roasted and ground coffee is first extracted by percolation, resulting in a coffee extract in the form of a fluid or liquid extract. In a further process step, the fluid or liquid extract is concentrated to a solids content of 40 to 50 wt%, based on the coffee extract, using methods well known to those skilled in the art, resulting in a thick extract. The previously produced thick extract already possesses a higher viscosity than the fluid or liquid extract. This viscosity is preferably further increased by cooling the thick extract to a temperature of -6 °C in a scraper chiller while continuously stirring, until it is approximately comparable to the viscosity of honey or ice cream. Cooling the thick extract gives it a consistency similar to that of so-called "ice slurry," which is based on water, ice particles or ice crystals, and freezing point lowering agents. Subsequently, finely ground roasted coffee with medium particle sizes, measured as a D50 value, of no more than 40 µm is added to the cooled thick extract, which has a higher viscosity compared to the originally used coffee extracts. The preferred amount of finely ground roasted coffee to be used is approximately 15% by weight, based on the coffee extract. Stirring in the finely ground roasted coffee ensures that it is homogeneously and evenly distributed throughout the cooled thick extract. Surprisingly, it was found in the process according to the invention that the increased viscosity through cooling prevents the added finely ground roasted coffee from settling, thus ensuring a homogeneous and even distribution. After the finely ground roasted coffee is added and mixed, the coffee extract, which has been cooled and mixed with the roasted coffee, is deep-frozen into a solid state and then granulated. This results in cube-shaped particles, which are then further dried using vacuum belt drying. During vacuum belt drying, the resulting instant beverage composition is adjusted to a residual moisture content of approximately 1 to 4% by weight, based on the total weight of the instant beverage. Under magnifying glass, the embedded roasted coffee particles can be seen within the cube-shaped particles of the freeze-dried, coffee-containing instant beverage mixture. It is particularly evident that the roasted coffee particles are distributed homogeneously and uniformly within the particles. Furthermore, the particles exhibit excellent mechanical stability and do not tend to form dust. b) Production of instant beverage compositions using once-rolled ground roasted coffee The production of instant beverage compositions using once-rolled ground roasted coffee is carried out according to the embodiment of the inventive method described above. First, as previously described, a fluid extract is produced based on ground roasted coffee powder. In the subsequent step, this extract is further concentrated to a solids content of 40 to 50 wt%, based on the coffee extract, resulting in a thick extract. The step of cooling the thick extract to -6 °C to increase its viscosity is also carried out as previously described. With regard to the mixing or incorporation of the roasted coffee into the cooled thick extract, this further preferred embodiment differs from the embodiment described above. In this embodiment, only coarsely ground and once-rolled roasted coffee is mixed into the cooled thick extract. With coarsely ground and rolled roasted coffee, less loss of aroma compounds occurs compared to finely ground roasted coffee before further processing. However, to prevent the formation of a coarse sediment of roasted coffee in the resulting instant beverage, the roasted coffee is further ground or comminuted to particle sizes, measured as the D50 value, of no more than 40 µm, preferably by using a dispersing machine for mixing, only when the coarsely ground roasted coffee is mixed into the thick extract. Further processing, i.e., converting to a solid state, comminution and subsequent drying, is carried out analogously to the first embodiment. Microscopic examination of the resulting particles in the manufactured instant beverage compositions also reveals a homogeneous and uniform distribution of the roasted coffee particles. The particles of the instant beverage compositions produced using this method are also characterized by their excellent mechanical stability and do not tend to form dust.

[0109] 2. Production of instant beverage compositions produced by a non-inventive process a) Production of instant beverage compositions without viscosity increase or without a cooling step The production of instant beverage compositions without the inventive step of increasing the viscosity of the coffee extract is carried out according to the embodiment of the inventive process described above in embodiment 1. a), with the exception of the process step of cooling the previously thickened coffee extract. Instead, the particulate roasted coffee powder is mixed directly into the thickened coffee extract while stirring immediately after thickening. During the mixing of the roasted coffee particles, it is already noticeable that a large proportion of the roasted coffee particles settle out. The further process steps, i.e., the conversion to the solid state, the subsequent comminution, and the final drying, are also carried out as described above in embodiment 1. a). The result is a coffee-containing instant beverage composition based on cube-shaped particles. Microscopic examination of the cube-shaped particles of the coffee-containing, freeze-dried instant beverage reveals agglomerates of roasted coffee particles within and attached to some of the particles. It is particularly noticeable that a certain proportion of the particles are completely free of roasted coffee particles or contain only trace amounts, while another proportion exhibits an excessive accumulation of roasted coffee particles. Overall, the roasted coffee particles are thus distributed extremely unevenly and inhomogeneously within the particles, resulting in significant inhomogeneities and concentration differences across the entire instant beverage. b) Production of instant beverage compositions by foaming Furthermore, a non-inventive instant beverage composition is produced by foaming the coffee extract in accordance with the aforementioned document EP 2 436 269 A1. In this context, the process is also carried out according to the embodiment of the invention described in embodiment 1. a), with the difference that the thickened coffee extract, in particular the thick extract, is not cooled before the roasted coffee powder is mixed in, but rather foamed by introducing a mixture of nitrogen and carbon dioxide. With this procedure as well, it is noticeable that a large proportion of the roasted coffee particles settle out when they are mixed in. The further process steps, i.e., the conversion to the solid state, the subsequent comminution, and the final drying, are also carried out as described above in embodiment 1. a).The result is a coffee-containing instant beverage composition based on cube-shaped particles. The resulting coffee-containing instant beverage composition is particularly noticeable due to its extremely low bulk density compared to the other produced compositions. This is attributable to the incorporation of gas bubbles into the particles, caused by the foaming process; consequently, the particles of the instant beverage composition exhibit significantly reduced stability. Even under slight mechanical pressure, the particles underlying the instant beverage composition disintegrate. Microscopic examination of the particles, as in the preceding comparative example 2. a), clearly shows that the incorporated roasted coffee particles are inhomogeneously distributed or incorporated throughout the instant beverage composition.

[0110] 3. Analysis of the organoleptic properties and dosage behavior of the instant beverage compositions Based on the coffee-containing instant beverage compositions produced using the inventive method and a non-inventive method described above, coffee-containing instant beverages were prepared by brewing with water. For this purpose, 2 teaspoons of the respective instant beverage composition are dissolved in approximately 80 °C hot water per serving or cup. Subsequently, the resulting instant beverages are analyzed for their organoleptic properties, in particular with regard to the fullness of the roasted aroma on the one hand, and the dosing properties with respect to a consistent quality of the instant beverages on the other. Both coffee-containing instant beverages produced using the instant beverage compositions manufactured according to the invention are characterized by their excellent taste properties; in particular, the finished beverages develop a full-bodied roasted aroma, which largely corresponds to the aroma of freshly brewed coffee beans. With regard to the organoleptic properties, the use of the inventive method according to the second, preferred embodiment has also proven to be particularly advantageous, since the roasted aroma can be further enhanced by using coarsely ground and once-rolled roasted coffee, which is only ground when mixed into the coffee extract. Furthermore, the instant beverage compositions produced using the inventive method possess excellent dosing properties. Firstly, the instant beverage compositions do not tend to form dust. Secondly, the homogeneous or uniform distribution of the roasted coffee powder within the particles of the instant beverage composition, achieved by the inventive method, directly translates into a consistent aroma across the entire batch of the respective instant beverage compositions, since uniform roasted coffee particle concentrations are present throughout the entire instant beverage composition. For the finished instant beverages, this means in particular that they can be produced with consistent quality with regard to the intensity of their aroma properties. The results obtained with the non-inventive instant beverage compositions, however, are unsatisfactory, both with regard to their organoleptic properties and their dosing behavior. The significant differences in the roasted coffee particle concentrations in the instant beverage compositions lead to highly variable qualities in terms of the organoleptic properties of the resulting instant beverages. If the concentration of roasted coffee particles in the compositions is too high, the beverages produced have an extremely bitter taste, sometimes also resulting in an unpleasant mouthfeel due to the large quantity of roasted coffee particles. Conversely, insufficient quantities of roasted coffee particles lead to a weak coffee aroma.A uniform dosage of the non-inventive instant beverage compositions while achieving excellent organoleptic properties in the prepared beverages is therefore not possible using such compositions. Furthermore, the dosage of instant beverage compositions produced by foaming is made even more difficult by their very low bulk density, not to mention the low stability of the particles in these instant beverage compositions. The instant beverage compositions produced using the inventive method are significantly superior to comparable compositions with regard to consumer-relevant properties. Overall, the beverages produced using the inventive method are characterized by excellent organoleptic properties, in particular a full-bodied roasted aroma, as well as good dosing properties, which has not been achieved in the prior art.

Claims

[1] Method for producing an instant beverage composition for a coffee-containing instant beverage, the method comprising the following process steps: (a) Providing at least one coffee extract in the form of an aqueous fluid extract; (b) subsequent concentration of the coffee extract to obtain a thickened coffee extract; (c) subsequent cooling of the thickened coffee extract obtained in process step (b) to temperatures below 0 °C such that the cooled thickened coffee extract has a viscosity increased compared to the coffee extract obtained from process step (b); (d) subsequent and / or during process step (c) incorporation of particulate roasted coffee into the cooled thickened coffee extract by mixing in the roasted coffee to obtain a homogeneous distribution of the roasted coffee in the cooled thickened coffee extract; (e) subsequent complete solidification of the coffee extract obtained in process step (d) and equipped with roasted coffee by means of deep freezing; (f) subsequent comminution of the solidified coffee extract containing roasted coffee into individual particles by means of crushing, granulating and / or grinding; and (g) subsequent drying of the particles of the solidified coffee extract equipped with roasted coffee by means of freeze-drying or vacuum belt drying to preserve the instant beverage composition; wherein in process step (c) the procedure is carried out such that the cooled thickened coffee extract does not solidify due to the introduction of shear forces; wherein the cooling in process step (c) takes place with the formation of ice particles in the cooled thickened coffee extract, wherein the ice particles are dispersed in the cooled thickened coffee extract, wherein the ice particles have a mean particle diameter, determined as D50 value, in the range of 0.05 to 2.5 mm; wherein the ice particle content in the cooled concentrated coffee extract is at most 95% by weight, based on the cooled concentrated coffee extract; and wherein in process step (d) the particulate roasted coffee is evenly distributed in the liquid phase of the cooled thickened coffee extract. [2] Method according to claim 1, wherein in process step (a) and / or (b) the coffee extract is adjusted to a solids content in the range of 1 to 90 wt.%, in particular in the range of 10 to 85 wt.%, preferably in the range of 15 to 80 wt.%, more preferably in the range of 20 to 75 wt.%, particularly preferably in the range of 25 to 70 wt.%, and even more preferably in the range of 30 to 60 wt.%, based on the coffee extract; and / or in process step (c) the introduction of shear forces takes place under mixing and / or stirring. [3] Method according to claim 1 or 2, wherein in process step (c) the ice particles have a mean particle diameter, determined as a D50 value, in the range of 0.07 to 2 mm, preferably in the range of 0.1 to 1 mm; and / or wherein in process step (c) the content of ice particles in the cooled coffee extract is in the range of 30 to 95 wt.%, particularly preferably in the range of 50 to 90 wt.%, based on the cooled coffee extract. [4] Method according to any of the preceding claims, wherein in process step (c) the cooled thickened coffee extract is adjusted to a dynamic viscosity in the range of 100 to 10,000 mPa·s, in particular in the range of 200 to 8,000 mPa·s, preferably in the range of 500 to 5,000 mPa·s, more preferably in the range of 750 to 3,000 mPa·s, and most preferably in the range of 1,000 to 2,500 mPa·s, based on a temperature of -5 °C and determined according to DIN 53015; and / or wherein in process step (d) the particulate roasted coffee in an amount in the range of 1 to 60 wt.%, in particular in the range of 2 to 50 wt.%, preferably in the range of 4 to 40 wt.%, preferably in the range of 5 to 30 wt.%, particularly preferably in the range of 10 to 20 wt.%, based on the cooled thickened coffee extract, is mixed into the cooled thickened coffee extract. [5] Method according to one of the preceding claims, wherein the particulate roasted coffee used in process step (d) has a mean particle size, determined as D50 value, in the range of 1 to 500 µm, in particular in the range of 5 to 250 µm, preferably in the range of 10 to 100 µm, preferably in the range of 20 to 80 µm, particularly preferably in the range of 30 to 60 µm. [6] Method according to any one of claims 1 to 4, wherein in process step (d) particulate roasted coffee with a larger particle diameter is used in the form of ground and / or rolled roasted coffee and is further crushed and / or ground during the execution of process step (d); wherein the particulate roasted coffee with a larger particle diameter, based on the state before further comminution in process step (d), has a mean particle size, determined as a D50 value, in the range of 10 to 2,500 µm, in particular in the range of 50 to 1,500 µm, preferably in the range of 75 to 1,000 µm, preferably in the range of 90 to 750 µm, and particularly preferably in the range of 100 to 500 µm; and in process step (d) is adjusted to a mean particle size, determined as a D50 value, in the range of 1 to 500 µm, in particular in the range of 5 to 250 µm, preferably in the range of 10 to 100 µm, preferably in the range of 20 to 80 µm, and particularly preferably in the range of 30 to 60 µm. [7] Method according to any of the preceding claims, wherein process step (c) and / or process step (d) is carried out continuously, semi-continuously or discontinuously, in particular continuously or semi-continuously, preferably continuously. [8] Method according to any of the preceding claims, wherein in process step (e) the complete solidification of the coffee extract obtained in process step (d) and equipped with roasted coffee is carried out by cooling to temperatures in the range of -100 to -15 °C, in particular in the range of -80 to -20 °C, preferably in the range of -70 to -30 °C, more preferably in the range of -60 to -40 °C; and / or wherein in process step (e) the complete solidification of the coffee extract obtained in process step (d) and equipped with roasted coffee takes place without the introduction of shear forces or with decreasing, in particular declining, introduction of shear forces. [9] Method according to one of the preceding claims, wherein in method step (f) the particles are adjusted to an average particle size, determined as a D50 value, in the range of 0.1 to 10 mm, in particular in the range of 0.3 to 8 mm, preferably in the range of 0.5 to 5 mm, preferably in the range of 1 to 4 mm. [10] Method according to one of the preceding claims, wherein in process step (g) the particles of the instant beverage composition are adjusted to a total residual moisture content in the range of 0.01 to 5 wt.%, in particular in the range of 0.1 to 4 wt.%, preferably in the range of 1 to 3 wt.%, based on the particles of the instant beverage composition. [11] Use of the instant beverage composition produced according to any one of claims 1 to 10 for the production of a coffee-containing instant beverage by dissolving it in hot water.