Method for producing an instant beverage composition in the form of granules and / or agglomerates

Abstract

Method for producing an instant beverage composition in the form of granules and / or agglomerates based on at least one carrier and / or matrix material and at least one flavoring agent, the procedure comprises the following procedural steps: (a) Manufacturing and / or supplying a mixture comprising at least one finely ground carrier and / or matrix material in particulate form and at least one finely ground flavoring agent in particulate form, wherein the at least one carrier and / or matrix material is used in an amount not exceeding 60% by weight, based on the mixture; then (b) Producing a granulate and / or agglomerate from the mixture obtained in process step (a); and then (c) Drying of the agglomerates and / or granules obtained in process step (b) to a defined residual moisture content; wherein process step (a) comprises fine grinding of the carrier and / or matrix material and the flavoring agent used in the mixture of carrier and / or matrix material and flavoring agent, wherein the fine grinding is carried out in such a way that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related mean particle diameter Dv50, determined by laser diffraction, of less than 100 µm, and wherein the granules and / or agglomerates are adjusted in process step (c) to a residual moisture content in the range of 0.1 to 15 wt.%, based on the composition.

Description

[0001] The present invention relates to a method for producing an instant beverage composition, in particular an instant beverage composition intended for preparing an instant beverage by preparing it with a drinkable liquid.

[0002] The term "instant products" refers to mostly particulate or powdery, water-soluble or dispersible products, 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 ingredients, followed by drying, particularly freeze-drying or spray-drying. For further details, see Römpp Chemielexikon, Volume 3, 10th edition, Georg Thieme Verlag, Stuttgart / New York, 1997, page 1936, entry: "Instant Products". Instant tea drinks, in particular, can also be produced in this way.

[0003] With regard to instant beverage compositions or the instant beverages produced from them, a certain degree of sweetness combined with a natural and aromatic taste is often desired, which is to be ensured by a combination of sweet-tasting components and flavorings with a natural or authentic taste.

[0004] While instant beverage mixes can be prepared with minimal material and time expenditure, they often suffer from the disadvantage that the resulting drinks do not possess the same quality of taste and organoleptic properties as those made from traditionally prepared beverages. This is primarily due to the fact that during the extraction of the food and medicinal substances or their constituents, such as from roasted coffee, fruits, or tea leaves, and the subsequent drying of the extracts, a large proportion of the aromas and flavor-forming substances are lost, destroyed, or rendered unusable.

[0005] Furthermore, the flavor-forming components in state-of-the-art instant beverage mixtures often have an unnatural or artificial aroma, resulting in an overall artificial taste in the finished instant beverages.

[0006] Furthermore, a common problem with well-known instant beverage mixes is that the flavor of the main flavor components is often masked or overpowered by other components, particularly the sweeteners or carriers used. Instant beverage compositions often exhibit excessive sweetness, which overwhelms the natural or authentic aromas of the flavor-forming ingredients.

[0007] Many commercially available instant beverage compositions also suffer from the disadvantage of often being in the form of a fine powder or, at best, small granules or agglomerates. These products often tend to generate a high amount of dust, which is detrimental during production, packaging, and ultimately, handling by the end consumer. Furthermore, such instant products are relatively difficult to dose accurately. Additionally, state-of-the-art powder-based instant products are not always optimally soluble in drinking liquids, especially water, as they tend to clump when mixed with the liquid. Moreover, these state-of-the-art instant beverage compositions often exhibit a tendency to clump or stick together, particularly after prolonged storage.

[0008] For example, EP 0 524 484 A1 describes an instant beverage powder containing tea concentrate in a water-soluble or water-dispersible powdered, granular, or pasty carrier based on inulin. The compositions contain the carrier in an amount ranging from 70 to 85% by weight, based on the instant beverage powder. The taste and organoleptic properties of the resulting instant beverage are thus predominantly dominated by the inulin carrier material, while the natural aroma of the tea extract recedes into the background or is distorted by the high inulin content.

[0009] Furthermore, DE 10 2008 027 684 A1 describes an instant beverage composition in the form of granules, wherein the composition comprises at least one granulating agent and at least one flavoring agent, as well as a method for producing the composition.

[0010] DE 10 2010 009 654 A1 also concerns instant beverage compositions in the form of granules, which contain at least one carrier or matrix material and at least one plant component.

[0011] Furthermore, DE 10 2011 012 204 A1 describes an instant beverage composition which is free of sucrose and is in the form of granules or agglomerates.

[0012] As an agglomerate or granule former, the composition contains a combination of isomaltulose with at least one sugar or sugar substitute other than sucrose and, in addition, an aroma or flavor former.

[0013] DE 10 2011 012 205 A1 relates to a cocoa-containing instant beverage composition which is free of sucrose and is in the form of granules or agglomerates, wherein the composition as a granulating agent comprises a combination of isomaltulose with at least one sugar substitute or a sugar other than sucrose with cocoa and optionally at least one flavoring or flavouring agent.

[0014] In view of the disadvantages of the prior art described above, the object of the present invention is to provide a method for producing an instant beverage composition which is suitable for producing an instant beverage by preparation with a drinking liquid and which at least substantially avoids or at least reduces or mitigates the disadvantages of the prior art described above.

[0015] In particular, the object of the present invention is to provide a manufacturing process for an instant beverage composition which ensures an authentic and intense taste and a pleasant or natural sweetness while simultaneously providing excellent physical or mechanical properties, especially with regard to packaging and handling properties, stability and dosing properties.

[0016] The problem underlying the present invention is solved by a method according to claim 1; further, in particular advantageous embodiments of the method according to the invention are the subject of the corresponding dependent claims.

[0017] Furthermore, it goes without saying that the following specifications of values, numbers and ranges are not to be understood as limiting; it is self-evident to the person skilled in the art that deviations from the specified ranges or specifications are possible in individual cases or depending on the application, without leaving the scope of the present invention.

[0018] Furthermore, it should be noted that all values ​​and parameters mentioned below can, in principle, be determined using standardized or explicitly specified determination methods, or alternatively, using determination and measurement methods that are generally familiar to those skilled in the field. Unless otherwise stated, the underlying values ​​and parameters are determined under standard conditions (i.e., in particular at a temperature of 20 °C and / or a pressure of 1013.25 hPa or 1.01325 bar).

[0019] Furthermore, it should be noted that with regard to all relative or percentage quantities listed below, especially those based on weight, it must be ensured that these quantities are selected or combined by a person skilled in the art within the scope of the present invention in such a way that the total always results in 100% or 100% by weight – possibly including further components or ingredients, in particular as defined below. This is self-evident to a person skilled in the art.

[0020] Having said that, the present invention will now be described in more detail.

[0021] The present invention therefore relates to a method for producing an instant beverage composition in the form of granules and / or agglomerates based on at least one carrier and / or matrix material and at least one flavoring agent. the procedure comprises the following procedural steps: (a) Manufacturing and / or supplying a mixture comprising at least one finely ground carrier and / or matrix material in particulate form and at least one finely ground flavoring agent in particulate form, wherein the at least one carrier and / or matrix material is used in an amount not exceeding 60% by weight, based on the mixture; then (b) Producing a granulate and / or agglomerate from the mixture obtained in process step (a); and then (c) Drying of the agglomerates and / or granules obtained in process step (b) to a defined residual moisture content; wherein process step (a) comprises fine grinding of the carrier and / or matrix material and the flavoring agent used in the mixture of carrier and / or matrix material and flavoring agent, wherein the fine grinding is carried out in such a way that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related mean particle diameter Dv50, determined by laser diffraction, of less than 100 µm, and wherein the granules and / or agglomerates are adjusted in process step (c) to a residual moisture content in the range of 0.1 to 15 wt.%, based on the composition.

[0022] For the applicant has found, in a completely unexpected way, that the previously described disadvantages of the prior art can be eliminated by using finely ground (i.e., volume-related mean particle diameter D) material. V50smaller than 100 µm) carrier and / or matrix material on the one hand and finely ground (i.e., volume-related mean particle diameter D) on the other. V50 On the other hand, the limitations of flavor-forming agents (less than 100 µm) can be overcome in the granulation or agglomeration process according to the invention for the production of the instant beverage compositions, since on this basis large quantities of the flavor-forming agent can be introduced or incorporated into relatively small quantities of carrier and matrix material and yet mechanically stable granules or agglomerates are obtained which have advantageous mechanical or physical properties.

[0023] In other words, the present invention surprisingly makes it possible to effectively agglomerate or granulate large quantities of flavor-forming agents with only small amounts of carrier and matrix material.

[0024] The instant beverage compositions produced using the method according to the invention are thus characterized on the one hand by their excellent taste profile, which is largely determined by the at least one flavoring agent, and on the other hand by their excellent physical and mechanical properties, in particular with regard to dosing and handling properties, mechanical stability and storage stability.

[0025] 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: Based on the use of finely ground carrier or matrix material on the one hand and finely ground flavoring agent on the other hand, as provided for in the invention – particularly in combination with the adjustment of a defined residual moisture content according to the invention – it is surprisingly possible to produce stable granules and / or agglomerates within the scope of the present invention even without the use of further auxiliary or agglomerating or granulating agents, which exhibit excellent organoleptic properties on the one hand and good physical or mechanical properties on the other.

[0026] In particular, the incorporation of large quantities of the flavoring agent into the compositions enables excellent flavor development and aromatization in the instant beverages. Even without the addition of artificial flavorings, especially those based on food additives with E numbers, the manufacturing process according to the invention produces an authentic and full-bodied flavor profile in the instant beverage compositions. The instant beverage compositions produced using the process according to the invention are thus characterized by a significantly improved flavor profile compared to prior art instant beverage compositions.

[0027] Various, particularly natural, raw materials can be used as flavoring agents in the process according to the invention, e.g., plant components, (roasted) coffee powder, cocoa powder, tea extracts, herbal teas or tea powders, juice powders, or the like, so that the instant beverage compositions produced with the process according to the invention can be, so to speak, tailor-made with regard to flavor. The process according to the invention is particularly well suited for providing instant beverage compositions which preferably contain dried and / or comminuted plant components as flavoring agents, e.g., based on, in particular, dried and / or comminuted tea leaves or herbal teas or tea powders.The plant components develop an exceptionally natural and full-bodied aroma in the beverages prepared using the instant drink mixes. This aroma is enhanced by the carrier material without being overpowered. Equally good results are achieved in the production of cocoa-containing mixes.

[0028] A particular advantage of using plant components, besides the improved flavor profile, lies in the fact that no costly and time-consuming extraction and subsequent drying processes are necessary. Instead, the raw plant material can be used directly in the process according to the invention. The elimination of extraction and drying processes has the advantage that there is no adulteration or alteration of the natural flavor composition due to flavor loss resulting from these processes. Alteration of the natural flavor composition due to extraction processes is a common problem with prior art formulations.

[0029] Furthermore, due to the fine grinding of the flavoring agent, the instant beverages provided with the instant beverage composition are at least substantially free of undesirable suspended particles, such as those otherwise found particularly in conventionally brewed tea. The development of the aroma and flavor substances contained in the flavoring agents used according to the invention is also enhanced in the compositions by the comminution, in particular grinding, of the flavoring agent as provided for in the invention. Moreover, the use of finely ground carrier or matrix material or finely ground flavoring agent leads to improved solubility of the resulting instant beverage compositions in potable liquids, since the fine particles of the granules or agglomerates disintegrate more quickly upon the addition of potable liquids.

[0030] Based on the process according to the invention, the instant beverage compositions can also be provided with defined properties with regard to particle size, in particular the mean particle diameter, residual moisture content, and bulk density. Through the targeted adjustment of the aforementioned parameters, the instant beverage compositions achieve, in particular, high mechanical stability, long-term storage stability, and good packaging and dosing properties. The adjustment of the aforementioned properties and parameters, despite the small amounts of carrier or matrix material according to the invention (at most 60 wt.%), based on the mixture in process step (a), is made possible, quite surprisingly, only by the use of finely ground carrier or matrix material or flavoring agent, in the form of particles with a particle size of less than 100 µm, according to the invention.

[0031] The use of finely ground carrier or matrix material and finely ground flavor enhancer according to the invention is therefore not only important for the process according to the invention, but also directly impacts the products manufactured with the process, since the resulting instant beverage compositions also exhibit improved properties as such.

[0032] Furthermore, the inventive method is extremely convenient and practical to use and also economical, as it allows high throughput rates in the production of the instant beverage compositions.

[0033] 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 flavoring agent in the particles underlying the instant beverage compositions, since in this way the final beverages can be produced with constant quality.

[0034] The aforementioned advantages apply not only to the method according to the invention, but also to the instant beverage composition obtainable with the method according to the invention.

[0035] The method according to the invention can be implemented in a variety of ways. Preferred embodiments and terminology used within the scope of the present invention are therefore explained in detail below: The terms "granules" and "agglomerate," as used according to the invention, are to be understood very broadly and refer in particular to the provision of the composition obtainable by the process according to the invention in the form of small, especially solid and optionally porous particles, such as grains or spheres, of a defined size, wherein the particles underlying the granules or agglomerate generally have a macroscopic size, in particular based on the particle sizes or diameters defined below, especially the mean particle diameters. In particular, the granules or agglomerate particles resulting from the process according to the invention can be at least substantially spherical. The granules or agglomerate particles can also be uneven or not have a harmonious geometric shape.According to the invention, it is therefore possible for the granules or agglomerate particles to be shaped in such a way that the form of a sphere, rod, cylinder, etc., is generally approximately and / or indicatively preserved, or that no harmonic or geometric shape is present. Spherical particles are preferred. Likewise, the particles underlying the granules or agglomerates can be more or less porous. For further details on the concept of granules, reference can be made in particular to Römpp Chemielexikon, 10th edition, Georg-Thieme-Verlag, Stuttgart / New York, Volume 2, 1997, page 1600, entry: "Granulates".

[0036] The terms "carrier material" and "matrix material," as used in the context of the present invention, are also to be understood very broadly and refer in particular to the substances listed according to the invention for forming a carrier or matrix structure. The carrier or matrix material forms, so to speak, the matrix or framework of the granules or agglomerate. Preferred carrier or matrix materials according to the invention are listed below.

[0037] Within the scope of the present invention, the carrier or matrix material enables, in particular, the absorption or incorporation of the flavoring agent and optionally other substances. The carrier or matrix material, or the granules or agglomerates produced therefrom, can thus incorporate or integrate the other ingredients of the composition according to the invention, especially the flavoring agents and optionally other substances, such as vitamins, flavorings, colorings, or shelf-life-extending substances. In this context, the substances to be incorporated can also participate in the formation of the granules or agglomerates.

[0038] The carrier or matrix material also enables a particularly homogeneous and / or long-term stable mixture of the respective components or ingredients. Furthermore, the carrier or matrix material can also function as a filler, which in particular leads to an improvement in the dosing of the instant beverage compositions resulting from the process according to the invention. Within the framework of the process according to the invention, the carrier or matrix material leads in particular to the formation of dimensionally stable and durable granules or agglomerates, especially through the additional adjustment of residual moisture provided for in the invention. The carrier or matrix material can also function or be used as a sweetener, especially since sweet-tasting substances are used as granule-forming components according to the invention. In particular, it can be provided that the carrier or matrix material...The matrix material enhances the aroma development of the flavoring agents in the instant beverage compositions produced using the inventive method, without overpowering or masking the natural inherent flavor of the flavoring agent.

[0039] Furthermore, regarding the term "flavoring agents" as used in the context of the present invention, these are the flavor-forming substances that significantly determine the organoleptic or taste profile of the instant beverage compositions produced by the inventive method. These flavoring agents can be, in particular, plant components as such or substances derived from plant components, especially extracts, juices, or the like, which release flavor and aroma compounds typical of the respective plant into the compositions, thus creating an authentic taste profile.Particularly good results with regard to the organoleptic properties of the instant beverage compositions resulting from the process according to the invention are achieved with flavoring agents based on plant components, in particular dried and / or crushed plant components, such as fruit pieces or tea leaves. Furthermore, the use of (roasted) coffee powder or cocoa powder also leads to compositions that exhibit an excellent flavor profile.

[0040] 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 procedural steps, these are usually carried out one after the other in the order mentioned above.

[0041] With regard to the at least one carrier and / or matrix material used in process step (a) or the at least one flavoring agent used in process step (a), it has proven particularly advantageous if this or this is used with a volume-related (volumetric) mean particle diameter Dv50, determined by laser diffraction, preferably in accordance with standard BS ISO 13320:2009 2015-05-25: Particle size analysis - Laser diffraction methods, of less than 100 µm.

[0042] In particular, it may be provided in this context that the at least one carrier and / or matrix material used in process step (a) and the at least one flavoring agent used in process step (a) each have a volume-related (volumetric) mean particle diameter Dv50, determined by laser diffraction, preferably in accordance with ISO 13320:2009 in the range of 0.1 to 99 µm, preferably in the range of 1 to 95 µm, preferably in the range of 5 to 90 µm, particularly preferably in the range of 10 to 85 µm, most preferably in the range of 20 to 80 µm, and even more preferably in the range of 30 to 75 µm.

[0043] The volumetric mean particle diameters Dv50 are determined by laser diffraction, specifically based on the method according to ISO 13320:2009. Laser diffraction, particularly according to ISO 13320:2009, enables the measurement of the particle size distribution in a particulate composition by analyzing the refraction and scattering of light by the particles under investigation. This method is particularly suitable for analyzing particle sizes in the range of 0.1 µm to 3 mm. For performing particle size analysis according to ISO 13320:2009, instruments such as the Mastersizer 3000, available from Malvern Instruments Ltd., Herrenberg, Germany, can be used.

[0044] In connection with the determination of particle sizes or particle size distribution according to ISO 13320:2009, reference is already made here to... Fig. 1 and Fig.2 referred to the results of a particle size analysis according to ISO 13320:2009, using finely ground cocoa as a flavoring agent as an example ( Fig. 1) and finely ground dextrose as a carrier or matrix material ( Fig. 2) show.

[0045] In particular, the use of the carrier or matrix material, or the flavor enhancer, with the aforementioned particle or particle diameters surprisingly enables the production of granules or agglomerates with predetermined or defined properties, especially with regard to the particle size of the granules or agglomerates, residual moisture, a low content of carrier or matrix material, and a high proportion of flavor enhancer. This allows for the creation of instant beverage compositions with simultaneously good mechanical and physical properties and a good flavor profile. Furthermore, the granules or agglomerates exhibit a uniform appearance and a homogeneous particle size with only minor deviations from the average.

[0046] Within the framework of the process according to the invention, it has proven particularly advantageous with regard to process economy if the adjustment of the particle sizes, i.e., the volume-related mean particle diameters, of the carrier and / or matrix material and the flavoring agent used in process step (a) is carried out before and / or during process step (a), preferably during process step (a). In this context, it is equally intended that the adjustment of the particle sizes, i.e., the mean volume-related particle diameters of the carrier and / or matrix material and the flavoring agent, is part of process step (a). According to the invention, the carrier and / or matrix material and the flavoring agent used are adjusted to the aforementioned preferred mean particle diameters or particle diameters within the framework of process step (a).

[0047] According to the invention, the carrier and / or matrix material and the flavoring agent can be finely ground before and / or during the production of the mixture in process step (a). Based on this grinding, the ingredients used, in particular the carrier or matrix material on the one hand and the flavoring agent on the other, are adjusted to medium particle diameters. Only these previously defined particle diameters allow large quantities of the flavoring agent to be incorporated into the carrier or matrix material without compromising the stability of the resulting agglomerates or granules. Furthermore, fine grinding results in particularly homogeneous particle sizes of the flavoring agent and the carrier and / or matrix material, which in turn leads to a more uniform appearance of the granules or agglomerates.

[0048] According to the invention, it is provided that, before or during the production of the mixture in process step (a), the volume-related mean particle size of the carrier and / or matrix material and the flavoring agent used is adjusted to a predetermined and / or defined volume-related mean particle size. It is provided that the adjustment of the predetermined or defined particle size is achieved by fine grinding of the carrier and / or matrix material and the flavoring agent used. In other words, according to the invention, process step (a) comprises fine grinding of the carrier and / or matrix material and the flavoring agent used.

[0049] Particularly good results with regard to the adjustment of the specified or defined particle size are achieved with the method according to the invention when the fine grinding of the carrier and / or matrix material and the flavoring agent used is carried out by means of a comminution device, in particular by means of a grinding device, in particular a mill, preferably by means of a rotor mill, particularly preferably by means of an impact mill.

[0050] Rotor mills are instruments particularly suitable for the fine grinding or deagglomeration of soft, medium-hard, and brittle materials. Grinding is achieved using a rotor that reduces the material's size through impact, shear, and collision forces. According to the invention, it has proven particularly advantageous to carry out the grinding or comminution using impact mills. The use of impact mills results in particularly homogeneous and uniform particle diameters during the comminution process.

[0051] Within the framework of the process according to the invention, it may be provided, particularly with regard to increasing process economy, that the fine grinding of the carrier and / or matrix material used and the flavoring agent used takes place in the mixture of carrier and / or matrix material and flavoring agent, preferably within the framework of process step (a) and / or preferably as a component (sub-step) of process step (a) and / or during process step (a).

[0052] Furthermore, it has proven advantageous if the fine grinding of the carrier and / or matrix material and the flavoring agent used is carried out in such a way that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related (volumetric) mean particle diameter Dv50, determined by laser diffraction, preferably according to ISO 13320:2009, in the range of 0.1 to 99 µm, preferably in the range of 1 to 95 µm, preferably in the range of 5 to 90 µm, particularly preferably in the range of 10 to 85 µm, most preferably in the range of 20 to 80 µm, and even more preferably in the range of 30 to 75 µm.

[0053] As previously mentioned, a special feature of the inventive method is that, particularly due to the defined adjustment of the particle size of the carrier or matrix material and flavoring agent compared to prior art compositions, reduced amounts of the carrier or matrix material are sufficient in the inventive method to introduce large amounts of flavoring agent into the compositions or into the carrier or matrix material and still obtain mechanically stable agglomerates or granules.

[0054] According to the invention, it can be provided in particular that in process step (a) the at least one carrier and / or matrix material is used in an amount in the range of 40 to 60 wt.%, in particular in the range of 45 to 59 wt.%, preferably in the range of 48 to 58 wt.%, particularly preferably in the range of 49 to 55 wt.%, even more preferably in the range of 50 to 55 wt.%, based on the mixture.

[0055] With regard to the amount of flavoring agent used, it has proven particularly advantageous with respect to the organoleptic properties of the instant beverage compositions resulting from the process according to the invention if, in process step (a), the at least one flavoring agent is used in an amount in the range of 40 to 60 wt.%, in particular in the range of 41 to 55 wt.%, preferably in the range of 42 to 52 wt.%, particularly preferably in the range of 45 to 51 wt.%, and even more preferably in the range of 45 to 50 wt.%, based on the mixture.

[0056] According to the invention, it has thus been achieved, quite surprisingly, to provide a granular or agglomerate-shaped instant beverage composition based on the inventive method, which contains carrier and matrix material on the one hand and flavoring agent on the other in similar quantities. Instant beverage compositions known in the prior art typically contain only small amounts of the flavoring agent and significantly larger amounts of carrier or matrix material. As already explained in detail at the outset, the large proportion of flavoring agent according to the invention leads to improved organoleptic properties, since the flavoring agent can thus fully develop its aroma without being masked or overpowered by the taste of the carrier or matrix material.

[0057] In this context, it has also proven particularly advantageous if, in process step (a), the at least one flavoring agent and the at least one carrier and / or matrix material are used in a weight-based ratio of [(flavoring agent) : (carrier and / or matrix material)] in the range of 1 : 1.5 to 1.5 : 1, based on the mixture. It was completely unexpected that the preferred ratios of flavoring agent to carrier or matrix material according to the invention allow the production of stable granules or agglomerates, which can also be adjusted to a defined particle size, residual moisture, and bulk density.

[0058] Suitable carrier or matrix materials can be selected from a variety of substances, whereby the person skilled in the art can generally select a suitable carrier or matrix material depending on the desired properties of the instant beverage compositions.

[0059] Particularly good results with regard to the properties of the carrier or matrix material concerning the incorporation of the flavor agent and the support of the organoleptic properties of the flavor agent are obtained if, in process step (a), the at least one carrier and / or matrix material is selected from the group of sugars, sweeteners, sugar alcohols, starch derivatives and mixtures thereof.

[0060] Regarding the use of sugars as carrier or matrix material, it is possible to select sugars from the group consisting of mannose, maltose, dextrose, lactose, xylose, isomaltulose, and mixtures thereof, particularly dextrose and / or isomaltulose. Furthermore, as for sugar alcohols, these are preferably selected from the group consisting of mannitol, xylitol, sorbitol, isomalt, maltitol, lactitol, and mixtures thereof, particularly sorbitol and / or mannitol. With regard to starch derivatives, the use of dextrins, maltodextrins, and mixtures thereof has proven particularly advantageous.

[0061] According to a particularly preferred embodiment of the present invention, in process step (a) the at least one carrier and / or matrix material is selected from dextrose and / or isomaltulose. When using dextrose or isomaltulose, the process according to the invention is particularly easy to handle, and the resulting granules or agglomerates can be particularly well tailored to the desired parameters or properties.

[0062] Furthermore, the use of dextrose or isomaltulose is also advantageous with regard to nutritional aspects: The use of dextrose as a carrier or matrix material is particularly advantageous when preparing formulations that contain readily available energy, especially in the form of a sugar with a high glycemic index. Therefore, the use of dextrose is especially beneficial for preparing instant beverage formulations for energy drinks, sports drinks, or similar products. Conversely, if it is desired that the instant beverage formulations contain a sugar that is only slowly absorbed by the body, particularly a sugar with a low glycemic index, acting as a storage substance, the use of isomaltulose has proven particularly advantageous, as it is absorbed slowly by the body.

[0063] In order to further improve the compositions obtainable with the inventive method from a nutritional point of view, it may be provided according to a preferred embodiment that in process step (a) sucrose is used in an amount of at most 10 wt.%, in particular at most 5 wt.%, preferably at most 3 wt.%, preferably at most 1 wt.%, particularly preferably at most 0.5 wt.%, based on the mixture, or that no sucrose is used in process step (a).

[0064] In other words, according to the invention, it is preferred not to use sucrose in the process for producing instant beverage compositions according to the invention, or that sucrose is present in the instant beverage compositions resulting from the process only in extremely small quantities, if at all, due to impurities.

[0065] With regard to the starting materials used for the process according to the invention, it may also be provided, in connection with the carrier or matrix material, that the starting material for the at least one carrier and / or matrix material used in process step (a) has a mean particle diameter (particle diameter) D 50 , in particular a volume-related (volumetric) mean particle diameter Dv50, in particular determined by laser diffraction, preferably according to ISO 13320:2009, in the range of 10 to 3,000 µm, in particular in the range of 50 to 2,000 µm, preferably in the range of 100 to 1,500 µm. The process according to the invention thus also enables the use of carrier or matrix material with a larger particle diameter, since this can be adjusted to the defined or desired particle size during the comminution process in process step (a).

[0066] Furthermore, as regards the at least one flavoring agent, this can be selected from a variety of flavor-giving substances.

[0067] According to the invention, it is particularly preferred if in process step (a) the at least one flavoring agent is selected from the group consisting of plant components, (roasted) coffee powder, cocoa powder, tea extracts, juice powders and mixtures thereof, in particular plant components, (roasted) coffee powder and / or cocoa powder, particularly preferably tea drugs, tea leaves and / or cocoa powders.

[0068] Within the scope of the present invention, it was—as already mentioned—completely surprising that, based on the fine grinding described above, even large quantities of the flavoring agent can be incorporated into the instant beverage compositions resulting from the inventive process. Furthermore, the grinding of the flavoring agent leads to a particularly intensive release of the flavoring substances contained in the flavoring agents.

[0069] According to a particularly preferred embodiment of the method according to the invention, it may be provided that in process step (a) the at least one flavoring agent is selected from plant components. In this context, particularly good results are obtained if the plant components are selected from the group consisting of, in particular, dried and / or comminuted components of plants, especially fruits and / or leaves of plants, preferably fruit pieces, preferably fruit pieces of citrus fruits, berries, apples, pears, apricots, peaches, rosehips, pineapples, cherries, bananas, mango, kiwi, papaya, quince, and combinations thereof, herbal teas and / or tea leaves, particularly preferably herbal teas and / or tea leaves.

[0070] The aforementioned plant-based flavor enhancers in the instant beverage compositions and the instant beverages produced from them result in a pleasant and authentic flavor profile that closely resembles that of conventionally brewed beverages made from the same plant components. The carrier or matrix material used enhances the flavor of the plant components without altering or masking it.

[0071] It may be specifically intended that flavoring agents based on ground green or black tea leaves be used in the production of the instant beverage compositions. Likewise, good results are achieved when matcha, especially in powder form, based on green tea, is used as a flavoring agent.

[0072] Regarding the amount of flavoring agent used, it has surprisingly been possible in the process according to the invention to use the flavoring agent in an amount of at least 40% by weight, based on the mixture, in process step (a). Only through the process according to the invention, in particular the comminution or grinding of the ingredients used, i.e., the flavoring agent and the carrier or matrix material, is the incorporation of the flavoring agent in an amount of at least 40% by weight, based on the mixture, possible.

[0073] Furthermore, according to the invention, it may be provided that further components or ingredients are used in process step (a) and added to the mixture: According to a further embodiment of the invention, it is possible that in process step (a) at least one further component and / or ingredient is used and / or added to the mixture, in particular in amounts of a total of 0.1 to 45 wt.%, in particular 0.2 to 30 wt.%, preferably 0.3 to 10 wt.%, particularly preferably 0.5 to 5 wt.%, based on the mixture.

[0074] According to the invention, a variety of different other ingredients or components can be provided.

[0075] In particular, it may be provided that the at least one further component and / or ingredient is selected from the group of (i) sweeteners, in particular from the group of acesulfame, cyclamate, glycyrrhizin, aspartame, dulcine, saccharin, steviosides, rebaudiosides, taumatine, sucralose and / or neotame, in particular in an amount in the range of 0.01 to 3 wt.%, preferably in the range of 0.1 to 2.5 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the mixture.

[0076] Furthermore, the additional component or ingredient can be selected from the group of (ii) flavorings and / or flavoring substances, in particular in an amount in the range of 0.01 to 10 wt.%, preferably in the range of 0.5 to 5 wt.%, preferably in the range of 0.5 to 3 wt.%, based on the mixture.

[0077] Likewise, another component or ingredient from the group of (iii) acidulants, in particular food acids, preferably citric acid, tartaric acid and / or malic acid, in particular in an amount in the range of 0.1 to 10 wt.%, preferably in the range of 2 to 8 wt.%, preferably in the range of 3 to 5 wt.%, based on the mixture, may be used in process step (a).

[0078] With a view to further improving the nutritional properties of the instant beverage compositions, it may also be possible to include at least one further component or ingredient from the group of (iv) vitamins and / or minerals, in particular vitamin C (ascorbic acid), especially in an amount in the range of 0.01 to 5 wt.%, preferably in the range of 0.1 to 4 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the mixture, in process step (a).

[0079] Furthermore, at least one additional component or ingredient can be used in process step (a), which is selected from the group of (v) dyes and / or coloring substances, in particular natural and / or nature-identical dyes and / or coloring substances, in particular in an amount in the range of 0.001 to 3 wt.%, preferably in the range of 0.01 to 2.5 wt.%, preferably in the range of 0.1 to 2 wt.%, based on the mixture.

[0080] Finally, the at least one further component or ingredient in process step (a) can be selected from the group of (vi) plant and / or tea extracts, preferably in an amount in the range of 0.1 to 15 wt.%, in particular in the range of 0.5 to 10 wt.%, preferably in the range of 1 to 5 wt.%, based on the mixture.

[0081] As regards the process according to the invention, it may also be provided with regard to the further ingredients or components that the further components and / or ingredients used in process step (a) each have a mean particle diameter (particle diameter) D 50 , in particular with a volume-related (volumetric) mean particle diameter Dv50, in particular determined by laser light diffraction, preferably according to ISO 13320:2009, of less than 100 µm, in particular in the range of 0.1 to 99 µm, preferably in the range of 1 to 95 µm, preferably in the range of 5 to 90 µm, particularly preferably in the range of 10 to 85 µm, most preferably in the range of 20 to 80 µm, even more preferably in the range of 30 to 75 µm.

[0082] In this context, the adjustment of the particle sizes, in particular the mean particle diameters, of the additional components and / or ingredients used in process step (a) can be carried out before and / or during process step (a), preferably during process step (a). Likewise, it can be provided that the adjustment of the particle sizes, in particular the mean particle diameters, of the additional components and / or ingredients used in process step (a) is carried out as part of process step (a).

[0083] To produce granules or agglomerates from the mixture provided in process step (a), which contains at least one carrier or matrix material, at least one flavoring agent, and optionally other components and / or ingredients, it has proven advantageous for the process to add liquid, in particular water, steam, and / or liquid plant extracts, in process steps (a) and / or (b). The addition of liquid moistens the mixture obtained in process step (a), which ultimately allows the production of the granules or agglomerates.

[0084] The production of granules or agglomerates, which form the instant beverage composition produced by the process according to the invention, is carried out using conventional, known granulation or agglomeration methods. In particular, it may be provided that the production of the granules and / or agglomerates is carried out by pelletizing, extrusion, wet granulation, fluidized bed granulation, spray granulation, steam granulation, wet agglomeration, fluidized bed agglomeration, spray agglomeration, steam agglomeration, jet agglomeration, or the like.

[0085] In this context, it may be provided in particular that in process step (b) an agglomeration is carried out by means of a rotating disc, multi-component nozzle, in particular a two-component nozzle, jet agglomeration, screen plate (hole / slot) or fluidized bed agglomeration.

[0086] When using a rotary disc, the mixture is applied to a rapidly rotating disc and finely dispersed by the centrifugal force of the disc. Simultaneously, water and / or steam is applied to the mixture, causing agglomerate or granule formation. The resulting agglomerates or granules can optionally be pre-dried in free fall and then adjusted to a defined residual moisture content in an eddy current dryer.

[0087] When using a two-component nozzle, the mixture is finely dispersed by compressed air. The finely dispersed mixture is then moistened by the introduction of water or steam, resulting in the formation of agglomerates or granules.

[0088] In a jet agglomeration process, the mixture is also agglomerated using compressed air and steam or water.

[0089] When using a sieve tray (perforated / slotted), the mixture is passed directly over a sieve tray which has various shapes, such as holes or slots with defined sizes and spacings. Steam is applied from below, causing the mixture to agglomerate or granulate on the top of the sieve tray.

[0090] In fluidized bed agglomeration or fluidized bed granulation processes, the mixture is suspended and / or finely dispersed in a hot air or gas stream. A spray nozzle moistens the mixture with steam and / or water, causing granulation or agglomeration.

[0091] Furthermore, with regard to the process according to the invention, it has proven advantageous if process step (b) is carried out continuously or discontinuously, preferably discontinuously, preferably in a fluidized bed, particularly preferably as fluidized bed agglomeration.

[0092] Furthermore, with regard to the agglomeration and granulation methods, particularly in process step (b), it is customary for process step (b) to be carried out in the presence of water and / or steam, preferably steam, and most preferably in a fluidized bed. By moistening the mixture obtained in process step (a), it can be granulated or agglomerated into granules or agglomerates with defined properties.

[0093] The temperature used for process step (b), i.e., the agglomeration and / or granulation, can vary widely. It has proven particularly advantageous to carry out process step (b) at a temperature in the range of 20 to 200 °C, especially in the range of 30 to 150 °C, preferably in the range of 40 to 120 °C, more preferably in the range of 50 to 100 °C, and most preferably in the range of 60 to 80 °C.

[0094] With regard to the dosing properties of the instant beverage composition provided by the method according to the invention, it has proven advantageous if the resulting granules or agglomerates of the instant beverage compositions are also adjusted to a defined average particle diameter: It may be provided in particular that the granules and / or agglomerate are reduced to a mean particle diameter (particle diameter) D in process step (b) and / or process step (c). 50 , in particular a volume-related (volumetric) mean particle diameter Dv50, in particular determined by laser light diffraction, preferably according to ISO 13320:2009, in the range of 0.05 to 30 mm, in particular in the range of 0.1 to 20 mm, preferably in the range of 0.1 to 15 mm, preferably in the range of 0.2 to 10 mm.

[0095] Similarly, it may be provided that the granules and / or agglomerate after process step (b) and / or process step (c) have a mean particle diameter (particle diameter) D 50, in particular a volume-related (volumetric) mean particle diameter Dv50, in particular determined by laser light diffraction, preferably according to ISO 13320:2009, in the range of 0.05 to 30 mm, in particular in the range of 0.1 to 20 mm, preferably in the range of 0.1 to 15 mm, preferably in the range of 0.2 to 10 mm.

[0096] The fact that it is possible to obtain mechanically stable granules or agglomerates with the aforementioned particle diameters despite the use of only small amounts of the carrier or matrix material was completely surprising and is based in particular on the use of finely ground carrier and matrix material and also finely ground flavoring agent by grinding the carrier or matrix material and flavoring agent in process step (a).

[0097] Furthermore, with regard to the handling, in particular the dosing properties, of the instant beverage compositions produced using the method according to the invention, it has proven advantageous if the compositions are adjusted to a predetermined or defined bulk density.

[0098] It can therefore be provided, in particular, that the granules and / or agglomerate are adjusted in process step (b) and / or process step (c) to a bulk density in the range of 50 to 1,000 g / l, in particular 100 to 900 g / l, preferably 200 to 800 g / l, more preferably 250 to 600 g / l, and most preferably 350 to 450 g / l. Likewise, it can be provided that the granules and / or agglomerate after process step (b) and / or process step (c) result with a bulk density in the range of 50 to 1,000 g / l, in particular 100 to 900 g / l, more preferably 200 to 800 g / l, more preferably 250 to 600 g / l, and most preferably 350 to 450 g / l.

[0099] The ability to achieve a defined bulk density of the granules or agglomerates produced according to the invention was also surprising, given the use of relatively small amounts of carrier or matrix material, and is only made possible by the process according to the invention.

[0100] Regarding process step (c), specifically the drying of the granules or agglomerate, this can be carried out at variable temperatures. In particular, it can be provided that in process step (c) the drying of the granules and / or agglomerate takes place at a temperature in the range of 40 to 150 °C, especially in the range of 50 to 140 °C, preferably in the range of 60 to 130 °C, and more preferably in the range of 70 to 120 °C.

[0101] Furthermore, with regard to the mechanical properties and stability of the instant beverage compositions, it has proven advantageous to adjust them to a predetermined residual moisture content. This predetermined residual moisture content prevents clumping of the granules or agglomerates. Moreover, maintaining the specified lower limit for residual moisture prevents the granules or agglomerates from disintegrating even under slight mechanical pressure. The predetermined residual moisture content also prevents the formation of dust within the compositions.

[0102] Within the scope of the present invention, it has therefore proven particularly advantageous if the granules and / or agglomerate are adjusted in process step (c) to a residual moisture content in the range of 0.2 to 13 wt.%, preferably in the range of 0.5 to 10 wt.%, based on the composition. In this context, it can equally be provided that the granules and / or agglomerate after process step (c) result with a residual moisture content in the range of 0.1 to 15 wt.%, particularly in the range of 0.2 to 13 wt.%, preferably in the range of 0.5 to 10 wt.%, based on the composition.

[0103] Furthermore, it may be provided that the granules and / or agglomerate are adjusted in process step (c) to a residual moisture content in the range of 2 to 15 wt.%, preferably in the range of 5 to 13 wt.%, and particularly preferably in the range of 8 to 11 wt.%, based on the composition, if at least one hydrous carrier and / or matrix material is used. In addition, it may be provided that the granules and / or agglomerate are adjusted in process step (c) to a residual moisture content in the range of 0.1 to 6 wt.%, preferably in the range of 0.5 to 5 wt.%, based on the composition, if at least one anhydrous carrier and / or matrix material is used. Depending on the selection of the carrier or matrix material, a specific adjustment of the residual moisture content can thus be provided according to the invention.

[0104] Furthermore, the drying process in step (c) can be followed by a classification step, in particular by sieving. Classification or sieving allows for further adjustment of the particle size or particle size distribution, and the removal of granules or agglomerates with a deviating, especially excessively large, particle size from the composition.

[0105] Further advantages, properties and features of the method according to the invention will become apparent from the following description of process aspects and embodiments illustrated in the drawings. These show: Fig. 1. A graphical representation of a particle size analysis of finely ground cocoa as a flavoring agent; Fig. 2 a graphical representation of a particle size analysis of finely ground dextrose as a carrier or matrix material.

[0106] Fig.Figure 1 shows a graphical representation of a particle size analysis according to ISO 13320:2009 of finely ground cocoa used as a flavoring agent. The particle size analysis was performed in a Mastersizer 3000 from Malvern Ltd., Herrenberg, Germany. The finely ground flavoring agent has a mean particle diameter Dv50 of approximately 14 µm.

[0107] Fig. Figure 2 shows a graphical representation of a particle size analysis according to ISO 13320:2009 of finely ground dextrose used as a carrier or matrix material. The particle size analysis was performed in a Mastersizer 3000 from Malvern Ltd., Herrenberg, Germany. The finely ground carrier or matrix material has a mean particle diameter Dv50 of approximately 58 µm.

[0108] Within the framework of the inventive process, it has thus been quite surprisingly possible to provide instant beverage compositions with an excellent organoleptic profile by using finely ground carrier or matrix materials and finely ground flavorings, which also have a defined particle size, a predetermined residual moisture content and a predetermined bulk density, even though the inventive process uses only a small amount of carrier or matrix material of at most 60 wt.%, based on the mixture or composition, compared to known processes or instant beverage compositions.

[0109] The inventive method thus makes it possible to obtain an instant beverage composition which is suitable for the production of an instant beverage by processing with a drinkable liquid, wherein the composition is in the form of a granule or agglomerate.

[0110] The result of the process according to the invention is thus an instant beverage composition which is particularly suitable for the production of an instant beverage by processing with a drinkable liquid, wherein the composition is in the form of granules and / or agglomerates. the composition (a) at least one carrier and / or matrix material in an amount not exceeding 60% by weight, based on the composition; and (b) at least one flavor constituent; contains; wherein the composition is adjusted to a predetermined and / or defined residual moisture content, wherein the composition has a residual moisture content in the range of 0.1 to 15 wt.%, based on the composition; and / or wherein the at least one flavor constituent has a volumetric mean particle diameter Dv50, determined by laser diffraction, preferably according to ISO 13320:2009, of less than 100 µm; and / or wherein the at least one flavoring agent and the at least one carrier and / or matrix material are present in a weight-related ratio to each other of [(flavoring agent) : (carrier and / or matrix material)] in the range of 1 : 1.5 to 1.5 : 1, based on the composition.

[0111] Among other things, the instant beverage composition is characterized by its outstanding organoleptic properties, especially its natural taste, which is largely determined by the flavoring agent used. In particular, the aroma of the flavoring agent in the instant beverage composition is not masked or overpowered by the carrier or matrix material, but rather enhanced to such an extent that a well-rounded, full-bodied, and, moreover, natural, yet not overly sweet, taste profile results.

[0112] Furthermore, the instant beverage composition can be adjusted to predetermined mechanical and / or physicochemical properties, which in turn leads to improved handling, particularly dosing, and increased stability of the granules or agglomerates. The outstanding properties of the compositions result especially from adjusting the granules or agglomerates to a predetermined average particle diameter and a predetermined, defined residual moisture content. The fact that adjusting the defined particle diameter and residual moisture content is even possible despite the small amounts of carrier or matrix material is completely surprising and is only made possible by the process according to the invention, as described above.

[0113] Regarding the further advantages and special features of the instant beverage compositions, reference is made to the above statements in connection with the method according to the invention in order to avoid unnecessary repetition.

[0114] In connection with the mean particle diameter of the carrier or matrix material and the flavoring agent in the compositions, it may be provided that the composition has the carrier and / or matrix material and the flavoring agent each with a volume-related (volumetric) mean particle diameter Dv50, determined by laser diffraction, preferably according to ISO 13320:2009, of less than 100 µm, in particular in the range of 0.1 to 99 µm, preferably in the range of 1 to 95 µm, preferably in the range of 5 to 90 µm, particularly preferably in the range of 10 to 85 µm, most preferably in the range of 20 to 80 µm, even more preferably in the range of 30 to 75 µm.

[0115] As previously mentioned, the present invention has surprisingly succeeded in incorporating large quantities of the flavor-forming agent into relatively small quantities of the carrier or matrix material. Therefore, the present invention may, in particular, provide that the composition comprises the at least one carrier and / or matrix material in an amount in the range of 40 to 60 wt.%, particularly in the range of 45 to 59 wt.%, preferably in the range of 48 to 58 wt.%, most preferably in the range of 49 to 55 wt.%, and even more preferably in the range of 50 to 55 wt.%, based on the composition.

[0116] The flavoring agent is preferably contained in the composition in relatively high quantities to achieve a good flavor profile in the instant beverage compositions. In this context, it is particularly possible for the composition to contain the at least one flavoring agent in an amount in the range of 40 to 60 wt.%, particularly in the range of 41 to 55 wt.%, preferably in the range of 42 to 52 wt.%, most preferably in the range of 45 to 51 wt.%, and even more preferably in the range of 45 to 50 wt.%, based on the composition.

[0117] Furthermore, with regard to the properties of the resulting instant beverage compositions, in particular the organoleptic properties on the one hand and the mechanical properties, in particular the stability and the defined particle size, on the other hand, it has proven advantageous to use the flavoring agent and the carrier or matrix material in a defined weight-related ratio to each other.

[0118] Particularly good results are achieved when the composition contains at least one flavoring agent and at least one carrier and / or matrix material in a weight-related ratio to each other of [(flavoring agent) : (carrier and / or matrix material)] in the range of 1 : 1.5 to 1.5 : 1, based on the composition.

[0119] As regards the sugars used, these are selected from the group consisting of dextrose and / or isomaltulose according to a preferred embodiment of the present invention.

[0120] Within the scope of the present invention, it is further preferred that the composition contains sucrose in an amount of at most 10 wt.%, in particular at most 5 wt.%, preferably at most 3 wt.%, preferably at most 1 wt.%, and most preferably at most 0.5 wt.%, based on the composition. It is particularly preferred in this regard that the composition is free of sucrose. On this basis, the compositions can be improved with regard to nutritional aspects.

[0121] With regard to the organoleptic properties or the taste profile of the instant beverage composition, it has also proven advantageous if the at least one flavoring agent is selected from the group of plant components, (roasted) coffee powder, cocoa powder, tea extracts, juice powders and mixtures thereof, in particular plant components, (roasted) coffee powder and / or cocoa powder, especially preferably tea herbs, tea leaves and / or cocoa powders.

[0122] According to a particularly preferred embodiment of the present invention, cocoa powder, herbal teas and / or tea leaves, in particular tea leaves based on black and / or green tea, are used as flavoring agents. Furthermore, it may be possible to use dried and / or crushed plant components based on fruits, as described below, as additional flavoring agents in combination with the aforementioned flavoring agents.

[0123] According to the invention, the at least one flavoring agent can be selected from plant components, wherein the plant components are selected from the group consisting primarily of dried and / or comminuted plant components, particularly fruits and / or leaves of plants, preferably fruit pieces, preferably fruit pieces of citrus fruits, berries, apples, pears, apricots, peaches, rosehips, pineapples, cherries, bananas, mangoes, kiwis, papayas, quinces, and combinations thereof, herbal teas and / or tea leaves, particularly preferably herbal teas and / or tea leaves. The compositions can thus contain a multitude of flavors and flavor combinations.

[0124] As previously described, it has been surprisingly possible within the scope of the present invention to provide compositions which contain large quantities of the flavoring agent incorporated into the carrier or matrix material. Thus, the composition can contain at least one flavoring agent in an amount of at least 40% by weight, based on the composition.

[0125] Furthermore, the composition may contain additional components or ingredients, particularly for modifying the flavor, for further preservation, or for modifying the optical properties of the compositions according to the invention. In this context, it may be particularly possible for the composition to have at least one further component and / or ingredient, particularly in amounts of 0.1 to 45 wt.%, more specifically 0.2 to 30 wt.%, preferably 0.3 to 10 wt.%, and most preferably 0.5 to 5 wt.%, based on the composition.

[0126] The at least one additional component and / or ingredient may be selected from one or more of the following groups: (i) Sweeteners, in particular from the group consisting of acesulfame, cyclamate, glycyrrhizin, aspartame, dulcine, saccharin, steviosides, rebaudiosides, taumatine, sucralose and / or neotame, in particular in an amount in the range of 0.01 to 3 wt.%, preferably in the range of 0.1 to 2.5 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the composition; (ii) Flavorings and / or flavorings, in particular in an amount in the range of 0.01 to 10 wt.%, preferably in the range of 0.5 to 5 wt.%, preferably in the range of 0.5 to 3 wt.%, based on the composition; (iii) Acidulants, in particular food acids, preferably citric acid, tartaric acid and / or malic acid, in particular in an amount in the range of 0.1 to 10 wt.%, preferably in the range of 2 to 8 wt.%, preferably in the range of 3 to 5 wt.%, based on the composition; (iv) Vitamins and / or minerals, in particular vitamin C (ascorbic acid), especially in an amount in the range of 0.01 to 5 wt.%, preferably in the range of 0.1 to 4 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the composition; (v) Dyes and / or coloring substances, in particular natural and / or nature-identical dyes and / or coloring substances, in particular in an amount in the range of 0.001 to 3 wt.%, preferably in the range of 0.01 to 2.5 wt.%, preferably in the range of 0.1 to 2 wt.%, based on the composition; (vi) Plant and / or tea extracts, preferably in an amount in the range of 0.1 to 15 wt.%, in particular in the range of 0.5 to 10 wt.%, preferably in the range of 1 to 5 wt.%, based on the composition.

[0127] With regard to the production of the granular or agglomerate-shaped instant beverage compositions in particular, it may be provided that the composition is obtained by means of a rotary disc, multi-component nozzle, in particular a two-component nozzle, jet agglomeration, sieve plate (hole / slot) or fluidized bed agglomeration, in particular by means of fluidized bed agglomeration.

[0128] The use of the aforementioned agglomeration or granulation processes allows the adjustment of parameters relevant to the properties of the composition, which are particularly important with regard to the stability of the granules or agglomerates.

[0129] With regard to the mechanical or physical properties of the composition in particular, it is preferred if the granules and / or agglomerates of the composition have a mean particle diameter D. 50, in particular a volume-related (volumetric) mean particle diameter Dv50, especially determined by laser diffraction, preferably according to ISO 13320:2009, in the range of 0.05 to 30 mm, particularly in the range of 0.1 to 20 mm, preferably in the range of 0.1 to 15 mm, and more preferably in the range of 0.2 to 10 mm. Based on the aforementioned particle diameters, excellent metering of the composition is ensured, as already explained in connection with the process according to the invention.

[0130] Furthermore, it is preferred if the composition has a bulk density in the range of 50 to 1,000 g / l, particularly in the range of 100 to 900 g / l, preferably in the range of 200 to 800 g / l, more preferably in the range of 250 to 600 g / l, and most preferably in the range of 350 to 450 g / l. The bulk density also improves the handling of the composition, especially with regard to dosing capability and flow properties.

[0131] Furthermore, it may be provided that the composition has a residual moisture content in the range of 0.2 to 13 wt.%, preferably in the range of 0.5 to 10 wt.%, based on the composition.

[0132] By setting a defined residual moisture content, the stability of the composition according to the invention is further improved. In this context, clumping of the granules or agglomerates of the composition is prevented in particular. Furthermore, the formation of dust in the instant beverage compositions, especially during dosing, is prevented. Reference is also made to the following exemplary embodiments, which demonstrate the advantages associated with the defined residual moisture content.

[0133] It may also be provided that the composition has a residual moisture content in the range of 2 to 15 wt.%, preferably in the range of 5 to 13 wt.%, particularly preferably in the range of 8 to 11 wt.%, based on the composition, in the event that the composition includes at least one carrier and / or matrix material containing hydrated crystals.

[0134] It may be provided that the composition has a residual moisture content in the range of 0.1 to 6 wt.%, preferably in the range of 0.5 to 5 wt.%, based on the composition, in the case that at least the composition comprises at least one anhydrous carrier and / or matrix material.

[0135] The inventive method thus makes it possible to obtain an instant beverage composition, in particular an instant beverage composition intended for the preparation of an instant beverage by preparation with a drinkable liquid, in the form of granules and / or agglomerates.

[0136] The instant beverage composition obtainable by the inventive method in the form of granules or agglomerates, as previously described, can be used to produce an instant beverage by processing it with a drinkable liquid.

[0137] With regard to the composition obtainable with the method according to the invention, it may also be provided that a packaging unit contains the instant beverage composition described above.

[0138] 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.

[0139] The following embodiments serve only to illustrate the present invention, without limiting the present invention to them. Examples of implementation: 1. General manufacturing instructions

[0140] The following procedure is used to produce instant beverage compositions according to the present invention based on the inventive method: In a first process step, a mixture is produced or provided which comprises at least one finely ground carrier or matrix material and at least one flavoring agent, wherein the at least one carrier or matrix material is used in an amount of no more than 60% by weight, based on the mixture. The at least one flavoring agent is used in an amount in the range of 40 to 60% by weight, based on the mixture. In this first process step, the carrier or matrix material and the flavoring agent in the mixture are also finely ground. This comminution is preferably carried out using an impact mill. The comminution of the carrier or matrix material and the flavoring agent results in volume-related mean particle diameters (particle diameters) D. V50of less than 100 µm. The volumetric mean particle diameter is determined by laser diffraction in a Mastersizer 3000 from Malvern Instruments Ltd., Herrenberg, Germany, according to ISO 13320:2009. The first method step is carried out at a temperature in the range of 40 to 80 °C. In a subsequent second process step, granules or agglomerates are produced from the mixture obtained in the first process step. The granules or agglomerates can be produced using known or conventional granulation or agglomeration methods. Preferably, the agglomeration or granulation is carried out by fluidized bed agglomeration in the presence of water and / or steam at a temperature in the range of 60 to 80 °C. During granulation or agglomeration, the granules or agglomerates are reduced to a mean particle diameter (particle diameter) D.50 The particle diameter is set in the range of 0.2 to 10 mm. The particle diameter is also determined using laser diffraction in a Mastersizer 3000 from Melbourne Instruments Ltd., Herrenberg, Germany, in accordance with ISO 13320:2009. Similarly, the granules or agglomerates are adjusted to a bulk density in the range of 350 to 450 g / l during the granulation or agglomeration process. In a third process step, the produced granules or agglomerates are dried while maintaining a predetermined or defined residual moisture content in the range of 0.5 to 10 wt.%, based on the resulting instant beverage composition. 2. Examples of recipes according to the invention

[0141] Following the general manufacturing procedure described above, instant beverage compositions are produced based on the recipes specified below: Cocoa-containing instant beverage composition 50% by weight Cocoa powder (flavor enhancer) 50% by weight (carrier or matrix material) Instant beverage composition containing black tea 50% by weight Assam black tea leaves (flavoring agent) 50% by weight Isomaltulose (carrier or matrix material) Peppermint-lemon instant drink composition 30 wt.% Peppermint leaves (flavor enhancer) 6 wt.% Lemon fruit powder (flavoring agent) 4 wt.% Lemon juice concentrate (flavoring agent) 60 wt.% Dextrose / isomaltulose (carrier or matrix material) Instant black tea beverage with berqamotte 49.5 wt.% Earl Grey tea leaves (flavor enhancer) 0.5 wt.% Bergamot oil (plant extract / flavoring) 50% by weight Dextrose / isomaltulose (carrier or matrix material)

[0142] Based on the above recipes, instant beverage compositions according to the present invention are produced in accordance with the general manufacturing instructions for the inventive process.

[0143] The instant beverages produced by mixing the instant beverage compositions obtained using the inventive method with water or milk are characterized by a pleasant taste profile. The taste is determined by the respective flavoring agent(s), resulting in an authentic and natural flavor. Furthermore, the instant beverages exhibit a pleasant and not overly dominant natural sweetness.

[0144] Furthermore, instant beverage compositions are produced based on the above recipes, whereby the carrier and / or matrix material specified in the recipes is replaced by mannose, maltose, lactose, xylitol, maltitol, or maltodextrin, respectively. Stable granules or agglomerates are also obtained from these carrier and / or matrix materials, which can be adjusted to the specified particle size, residual moisture, and bulk density; however, the process is somewhat more complex and time-consuming with these carrier and matrix materials. 3. Comparative examples

[0145] In addition, non-inventive instant beverage compositions are provided for comparison purposes: In a first series of tests, the compositions are adjusted to a residual moisture content above or below the range specified by the invention. However, falling below the residual moisture content specified by the invention leads to unstable compositions that disintegrate or break even under slight mechanical stress. Furthermore, falling below the residual moisture content specified by the invention results in dust formation in the instant beverage compositions, particularly during dosing. Conversely, exceeding the residual moisture content specified by the invention leads to compositions with a strong tendency to clump. In addition, compositions with an excessively high residual moisture content or a residual moisture content above the range specified by the invention are characterized by reduced shelf life and storage stability. In a second series of experiments, the mean particle diameter of no more than 100 µm provided for in the invention is exceeded during the comminution of the carrier or matrix material and flavoring agent in the first process step. However, exceeding the mean particle diameter of 100 µm means that stable granules or agglomerates cannot be produced when using only 60 wt% carrier or matrix material, based on the composition. In other words, an excessively high mean particle diameter results in only a smaller amount of flavoring agent being incorporated into the compositions, since larger particle sizes of the ingredients lead to an increased demand for carrier or matrix material for the granulation or agglomeration process. It has been shown that when the mean particle diameter of the carrier or matrix material is exceeded, the resulting particle size of the flavoring agent is significantly reduced.Matrix material and flavoring agents: After comminution, the use of at least 80 wt.%, based on the mixture, of carrier or matrix material is required to obtain stable granules or agglomerates, which can also be adjusted to the intended properties with regard to particle size, bulk density and residual moisture. In a third series of tests, the instant beverage composition is adjusted to a bulk density outside the intended range. Both exceeding and falling below the preferred bulk density result in compositions with adverse dosing properties. Compositions with a lower bulk density are difficult to dose and also tend to form dust. Furthermore, compositions with very low bulk density require larger volumes of the composition to achieve the desired organoleptic properties in the resulting instant beverages. These large volumes also lead to adverse packaging characteristics, as relatively large packages are necessary for small quantities, especially masses, of instant beverage composition. Conversely, exceeding the intended bulk density results in a composition that is too firm and therefore also difficult to dose.

[0146] As the foregoing explanations show, only the process according to the invention, based on the fine grinding of the carrier or matrix material on the one hand and the flavoring agent on the other, makes it possible to produce instant beverage compositions with a low content of carrier or matrix material and a high content of flavoring agent based on stable granules. Furthermore, only the process according to the invention, in particular the fine grinding of the carrier or matrix material and flavoring agent, allows the instant beverage compositions to be adjusted to a predetermined particle diameter, a predetermined residual moisture content, and a predetermined bulk density, with the aim of improving dosing properties and stability.

Claims

[1] Method for producing an instant beverage composition in the form of granules and / or agglomerates based on at least one carrier and / or matrix material and at least one flavoring agent, the procedure comprises the following procedural steps: (a) Manufacturing and / or supplying a mixture comprising at least one finely ground carrier and / or matrix material in particulate form and at least one finely ground flavoring agent in particulate form, wherein the at least one carrier and / or matrix material is used in an amount not exceeding 60% by weight, based on the mixture; then (b) Producing a granulate and / or agglomerate from the mixture obtained in process step (a); and then (c) Drying of the agglomerates and / or granules obtained in process step (b) to a defined residual moisture content; wherein process step (a) comprises fine grinding of the carrier and / or matrix material and the flavoring agent used in the mixture of carrier and / or matrix material and flavoring agent, wherein the fine grinding is carried out in such a way that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related mean particle diameter Dv50, determined by laser diffraction, of less than 100 µm, and wherein the granules and / or agglomerates are adjusted in process step (c) to a residual moisture content in the range of 0.1 to 15 wt.%, based on the composition. [2] Method according to claim 1, wherein the fine grinding of the carrier and / or matrix material and the flavoring agent used is carried out such that the carrier and / or matrix material and the flavoring agent are each adjusted to a volume-related mean particle diameter Dv50, determined by laser diffraction, preferably according to ISO 13320:2009, in the range of 0.1 to 99 µm, preferably in the range of 1 to 95 µm, preferably in the range of 5 to 90 µm, particularly preferably in the range of 10 to 85 µm, most preferably in the range of 20 to 80 µm, even more preferably in the range of 30 to 75 µm. [3] Method according to claim 1 or 2, wherein in process step (a) the at least one carrier and / or matrix material is used in an amount in the range of 40 to 60 wt.%, in particular in the range of 45 to 59 wt.%, preferably in the range of 48 to 58 wt.%, particularly preferably in the range of 49 to 55 wt.%, and even more preferably in the range of 50 to 55 wt.%, based on the mixture; and wherein in process step (a) the at least one flavoring agent is used in an amount in the range of 40 to 60 wt.%, in particular in the range of 41 to 55 wt.%, preferably in the range of 42 to 52 wt.%, particularly preferably in the range of 45 to 51 wt.%, and even more preferably in the range of 45 to 50 wt.%, based on the mixture; and wherein in process step (a) the at least one flavoring agent and the at least one carrier and / or matrix material are used in a weight-related ratio to each other of [(flavoring agent) : (carrier and / or matrix material)] in the range of 1 : 1.5 to 1.5 : 1, based on the mixture. [4] Method according to any of the preceding claims, wherein in process step (a) the at least one carrier and / or matrix material is selected from dextrose and / or isomaltulose; or wherein in process step (a) sucrose is used in an amount of at most 10 wt.%, in particular at most 5 wt.%, preferably at most 3 wt.%, preferably at most 1 wt.%, particularly preferably at most 0.5 wt.%, based on the mixture, or wherein no sucrose is used in process step (a); and / or wherein in process step (a) the at least one flavoring agent is selected from the group consisting of plant components, coffee powder, roasted coffee powder, cocoa powder, tea extracts, juice powders and mixtures thereof, in particular plant components, coffee powder, roasted coffee powder and / or cocoa powder, especially preferably tea leaves, tea herbs and / or cocoa powders;and / or wherein in process step (a) the at least one flavoring agent is selected from plant components, the plant components being selected from the group consisting in particular of dried and / or crushed components of plants, in particular fruits and / or leaves of plants, preferably fruit pieces, preferably fruit pieces of citrus fruits, berries, apples, pears, apricots, peaches, rosehips, pineapples, cherries, bananas, mango, kiwi, papaya, quince and combinations thereof, herbal teas and / or tea leaves, particularly preferably herbal teas and / or tea leaves. [5] Method according to any of the preceding claims, wherein in process step (a) at least one further ingredient is added to the mixture, in particular in amounts of a total of 0.1 to 45 wt.%, in particular 0.2 to 30 wt.%, preferably 0.3 to 10 wt.%, particularly preferably 0.5 to 5 wt.%, based on the mixture; in particular wherein at least one further ingredient is selected from the group of (i) Sweeteners, in particular from the group consisting of acesulfame, cyclamate, glycyrrhizin, aspartame, dulcine, saccharin, steviosides, rebaudiosides, taumatine, sucralose and / or neotame, in particular in an amount in the range of 0.01 to 3 wt.%, preferably in the range of 0.1 to 2.5 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the mixture; (ii) Flavorings and / or flavorings, in particular in an amount in the range of 0.01 to 10 wt.%, preferably in the range of 0.5 to 5 wt.%, preferably in the range of 0.5 to 3 wt.%, based on the mixture; (iii) Acidulants, in particular food acids, preferably citric acid, tartaric acid and / or malic acid, in particular in an amount in the range of 0.1 to 10 wt.%, preferably in the range of 2 to 8 wt.%, preferably in the range of 3 to 5 wt.%, based on the mixture; (iv) Vitamins and / or minerals, in particular vitamin C, especially in an amount in the range of 0.01 to 5 wt.%, preferably in the range of 0.1 to 4 wt.%, preferably in the range of 0.5 to 2 wt.%, based on the mixture; (v) Dyes and / or coloring substances, in particular natural and / or nature-identical dyes and / or coloring substances, in particular in an amount in the range of 0.001 to 3 wt.%, preferably in the range of 0.01 to 2.5 wt.%, preferably in the range of 0.1 to 2 wt.%, based on the mixture; (vi) Plant and / or tea extracts, preferably in an amount in the range of 0.1 to 15 wt.%, in particular in the range of 0.5 to 10 wt.%, preferably in the range of 1 to 5 wt.%, based on the mixture. [6] Method according to any of the preceding claims, wherein in process step (b) the production of the granules and / or agglomerate is carried out by pelletizing, extrusion, wet granulation, fluidized bed granulation, spray granulation, steam granulation, wet agglomeration, fluidized bed agglomeration, spray agglomeration, steam agglomeration or jet agglomeration; or wherein in process step (b) an agglomeration is carried out using a rotating disc, multi-component nozzle, in particular a two-component nozzle, jet agglomeration, sieve plate or fluidized bed agglomeration. [7] Method according to any of the preceding claims, wherein process step (b) is carried out continuously or discontinuously, preferably discontinuously, preferably in a fluidized bed, particularly preferably as fluidized bed agglomeration.

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