Instantly soluble coffee effervescent tablet composition

Abstract

An instantly soluble coffee effervescent tablet composition that includes the following: a) a coffee liquid, b) dried coffee powder, c) an oat milk powder as a dairy substitute d) a sugar in the form of steovoside, e) Effervescent tablet; wherein the tablet is designed to dissolve in water within 45 to 60 seconds to form a coffee drink, and the tablet does not require the additional addition of sugar or milk during preparation, and wherein the tablet has a weight between 480 mg and 502 mg, a hardness between 4.48 kg and 5.76 kg, a thickness between 4.8 mm and 5.2 mm and a total soluble solids (TSS) content between 3°Brix and 4°Brix.

Description

The present invention relates to the development of soluble instant coffee tablets, in particular oat milk effervescent tablets. The tablets combine coffee, sugar, oat milk and flavors without the use of lubricants. The invention outlines a preparation using a three component mixture and effervescent agent.Instant coffee products, such as coffee bags and powder mixtures, have become popular for convenience and ease of use. However, many of these products contain milk-based ingredients that are not suitable for individuals with dietary restrictions, lactose intolerance, or for those seeking vegetable alternatives. Moreover, conventional instant coffees often require additives such as preservatives and lubricants which can adversely affect the taste, consistency and general health profile of the product. There is a growing demand for soft, milk-free instant beverages that provide similar comfort without compromising quality or taste.Current methods of making instant coffee often result in products that are either difficult to dissolve or do not have the desired consistency and flavor. The existing products generally also contain many milk constituents and emulsifiers, which does not necessarily correspond to the current preferences of consumers for vegetable alternatives. Moreover, formulating these products to ensure the consistency of taste, solubility, and overall sensory experience is still a difficult task. There is a need for a more effective and verbal solution to address a broader audience while maintaining the quality standards associated with instant coffee.The present invention addresses these challenges by developing a novel oat milk based effervescent tablet formulation containing coffee, oat milk, sugar and other flavors. The use of oat milk as a milk-free alternative not only meets consumer demand for vegetable products, but also improves the taste and consistency of the beverage. The manufacturing process of these tablets is optimized in such a way that lubricants and unnecessary additives can be dispensed with and at the same time the correct mixing of the ingredients is ensured. By a carefully designed preparation comprising a three component blend and effervescent agent, this invention provides an innovative solution to the problem of developing high quality, convenient and health-aware instant beverages.A coffee product is prepared in the form of an effervescent tablet, typically in the form of roasted coffee beans. The final product is an instant coffee having the flavour, taste and flavour of freshly scalded coffee, e.g. arabica or robusta coffee, once the tablet is placed in water. The product responds in all senses - the hearing, odour sense and visual effect of an effervescent tablet which can be prepared hot or cold. The product is convenient, easily accessible and is manufactured without the use of machines, apparatus or even electricity. This coffee product will create a new culture of coffee grapes at the national and global level.An object of the present disclosure is to replace the traditional instant coffee segment, such as coffee bags and similar products, with a more convenient and health aware alternative.It is a further object of the present disclosure to combine coffee, sugar, oat milk, flavors and effervescent agents in precise proportions to produce high quality instant coffee effervescent tablets.Another object of the present disclosure is to prevent the antagonistic effect of milk protein (casein) on antioxidants in coffee by using oat milk, which is a milk-free alternative.Another object of the present disclosure is to produce soluble oat milk-based instant coffee tablets using spray dried oat milk dusting powder and effervescent agents, thereby eliminating the need for lubricants in this process.Another object of the present disclosure is to improve the solubility of coffee tablets to provide a more rapid and smoother dissolution process for the consumer.Another object of the present disclosure is to produce coffee tablets with optimized texture and taste that provide highly acceptable product to consumers who estimate both taste and convenience.Another object of the present disclosure is to provide an instant coffee tablet that dissolves more quickly than existing products, which improves user experience and comfort.Another object of the present disclosure is to design the tablets with sufficient hardness for easy transport and storage while ensuring that they are free of cholesterol and lactose so that they are suitable for dietary persons, including those with cardiovascular diseases or lactose intolerance.The present invention relates generally to the provision of soluble oat milk-based instant coffee tablets (effervescent tablets) comprising:Oat milk: 22 to 32 wt.%Coffee powder: 1.5 to 2.5 wt.%- Effervescent agent: 36 to 48 percent by weightAnother aspect of the present invention is the provision of soluble oat milk-based instant coffee tablets (effervescent tablets) comprising:Oat milk: 22 to 32 percent by weightCoffee powder: 1.5 to 2.5 wt.%Stevioside 2.5 to 3.5 wt%Effervescent agent selected from alginic acid: 9 to 12% by weight and sodium bicarbonate: 27 to 36% by weightAnother aspect of the present invention relates to oat milk-based instant soluble coffee tablets (effervescent tablets) containing a spray dried mixture of the coffee powder, oat milk and stevioside together with the effervescent agents.Another aspect of the present invention relates to oat milk-based instant soluble coffee tablets (effervescent tablets), wherein the spray dried mixture comprisesOat milk: 22 to 32%- Coffee powder: 1.5 to 2.5%- Stevioside: 2.5 to 3.5%- Water: 62 to 75%A further aspect of the present invention relates to oat milk-based soluble instant coffee tablets (effervescent tablets) having the following specifications:- Thickness: 4.8 - 5.2 mm- Weight: 480 - 502 mg- Hardness: 4.48 - 5.76 kg- Dissolution time: 45 - 60 s- TSS: 3-4°BrixAnother aspect of the present invention is to provide soluble oat milk-based instant coffee tablets (effervescent tablets) such that the composition provides the following per 2 mg (4 tablets):- Energy: 7.80 CalCarbohydrates: 1.20 gProtein: 0.48 g- Fat: 0.12 mg- Minerals: 0.04 g- Moisture content (wb): 0.16 gA further aspect of the present invention relates to a production of soluble instant coffee tablets (effervescent tablets) based on oat milk, which comprises the following steps: (a) providing coffee-added oat milk with a selective mixture of:Oat milk: 22 to 32 wt.%Coffee powder: 1.5 to 2.5 wt.%Stevioside: 2.5 to 3.5 wt%Water: 62 to 75 wt% (b) drying coffee-impregnated oat milk to produce coffee-impregnated powder (c) formulating the coffee tablet containing the coffee-impregnated powder together with effervescent agents to provide the soluble instant coffee tablet formulation (d) subjecting the soluble instant coffee tablet formulation to the step of forming tablets to thereby produce the soluble instant coffee tablets.The present invention relates to the traditional instant coffee products by the introduction of soluble oat milk-based instant coffee effervescent tablets. The main object of this invention is to combine oat milk, coffee powder and other useful ingredients, including stevioside, in the formulation of a coffee effervescent tablet. This new form of instant coffee is intended to replace conventional products such as coffee bags, coffee powder and other similar alternatives and to provide the consumer with an improved taste experience with additional health advantages. In contrast to conventional milk-based coffee products, the use of oat milk avoids interference of milk proteins (e.g. casein) with the antioxidants contained in the coffee, whereby the product is not only vegan, but is also advantageous for humans who are sensitive to milk products.The manufacturing process of these effervescent coffee tablets comprises several important steps in order to guarantee the quality and consistency of the final product. First, the coffee powder is mixed with oat milk at a certain ratio to optimize both the taste and solubility of the coffee. The addition of stevioside, a natural sweetener, provides the tablet with a balanced sweetness without relying on refined sugars. Effervescent agents such as sodium bicarbonate and alginic acid are added to ensure the effervescent properties of the tablets. These active ingredients contribute critically to the coffee tablets dissolving rapidly when placed in water and thus provide a user-friendly experience.The coffee-oat milk mixture is spray dried under controlled conditions to obtain a fine powder which constitutes the main ingredient of the tablets. The spray drying process is carried out at an inlet temperature of 110-120°C and an outlet temperature of 80-85°C at a feed rate of 8 to 10 mL / min. This method ensures that the moisture content of the mixture is carefully controlled, resulting in a powder having excellent flowability, solubility and optimum particle size. After drying, the powder is combined with effervescent agents such as sodium bicarbonate and alginic acid in a certain ratio based on a trial planning method. This helps optimize the solubility, hardness and other sensory properties of the tablet.Optimization of the product formulation was performed using Response Surface Methodology (RSM) to determine the ideal balance between oat milk, stevoside and coffee powder content. To optimize the formulation of the instant oat milk-based coffee tablet, a three component blend design was developed with the Design-Expert software (version 7.0). The three main ingredients - oat milk (X 1), coffee powder (X 2) and stevoside (X 3) - were varied within fixed ranges (X 1: 10-15 ml, X 2: 0,5-1 g and X 3: 1-1,75 g) to make 14 different formulas. These formulations were prepared by systematically mixing the three components based on design requirements. Sensory evaluation was performed using trained research practitioners and technical employees (n=25) of the Food Chemistry and Technology (FCTL) laboratory. Each participant was served 60 ml of the coffee mix at a temperature of 50±1°C in white plastic cups provided with an alphabetical (AN) label. The aim of this sensory analysis was to determine the acceptance and preferences of consumers for the prepared coffee formulas.Sixteen formulations (Table 1) were developed using a D-optimal blend design with three principal components: oat milk coffee powder (260-320 mg per 500 mg), alginic acid (45-60 mg per 500 mg) and sodium bicarbonate (135-180 mg per 500 mg). The ingredients were mixed with a vortex mixer and then compressed into tablets with a single punch tablet machine with 10 mm flat punches. Table 1: Composition of effervescent tablet using D-optimum mixture Table 1: Composition of effervescent tablet using D-optimum mixture1F1260.03560.000179.9652F2291.82045.000163.1803F3269.87656.450173.6744F4273.20446.796180.005F5293.02552.797154.1786F6275.97059.973164.0577F7302.25260.000137.7488F8302.25260.000137.7489F9294.36060.000145.64010F10293.02552.797154.17811F11273.20446.796180.0012F12282.46146.043171.49613F13307.39645.250147.35414F14319.98845.000135.01215F15260.03560.000179.96516F16319.98845.000135.012The production of the tablets is of a simple construction comprising a universal testing machine for compression and a die with a round flat punch of 10 mm diameter for the shaping of the tablets. The entire process is currently batch controlled and is designed to be cost effective, to have minimal system errors, and to precisely control compression pressure and surface deformation. The simplicity of construction contributes to the low production costs and makes this product more affordable and accessible.Testing of the tablet formulations evaluated properties such as solubility, moisture content, hardness and total soluble solids (TSS). The results showed that the tablets developed performed exceptionally well and had rapid solubility, minimal moisture content and optimum hardness. The disintegration time of the tablets was between 45 and 60 seconds, so that the coffee is ready for consumption quickly.The immediate composition of the coffee tablets shows that each portion of product contains a low energy level (7.80 calories), a moderate carbohydrate content (1.20 g) and small amounts of protein (0.48 g) and fat (0.12 mg). The moisture content determined by the vacuum oven method is 0.16 g per 2 g of tablets, thus ensuring the stability of the product during storage and transport.The prepared tablets are then subjected to various physical tests including hardness, disintegration time and solubility. These tests ensure that the tablets meet the desired specifications for commercial use, including dimensions (4.8 to 5.2 mm thickness), weight (480 to 502 mg) and solubility time (45 to 60 seconds). An essential feature of the tablets is their ability to dissolve rapidly in hot water, thus offering a quick and convenient coffee option. Moreover, the tablets have an excellent hardness which ensures that they are stable enough for transport and storage without compromising the general user experience.In addition to the above characteristics, the invention provides significant health advantages. The use of oat milk as a milk alternative makes the product suitable for lactose intolerance persons or those who avoid milk products for dietary reasons. Moreover, the coffee tablets contain only a minimum of fat and cholesterol, making them a heart-friendly option for consumers. The use of stevioside as a natural sweetener ensures that the coffee tablets are low in calorie, which meets the increasing demand for bred beverage options. With their simple preparation, health advantages and improved solubility, the soluble oat milk-based instant coffee tablets represent a significant advance in the instant coffee market.Examples1. An immediately soluble effervescent coffee tablet composition comprising: a) a coffee liquid, b) a dried coffee powder, c) a oat milk powder as dairy substitute d) a sugar in the form of steovoside, e) effervescent agent; wherein the tablet is configured to dissolve in water to form a coffee beverage within 45 to 60 seconds, and the tablet does not require additional addition of sugar or milk during preparation, and wherein the tablet has a weight between 480 mg and 502 mg, a hardness between 4.48 kg and 5.76 kg, a thickness between 4.8 mm and 5.2 mm, and a total soluble solids content (TSS) between 3°Brix and 4°Brix.

Claims

An immediately soluble effervescent coffee tablet composition comprising: a) a coffee liquid, b) a dried coffee powder, c) a oat milk powder as dairy substitute d) a sugar in the form of steovoside, e) effervescent agent; wherein the tablet is configured to dissolve in water to form a coffee beverage within 45 to 60 seconds, and the tablet does not require additional addition of sugar or milk during preparation, and wherein the tablet has a weight between 480 mg and 502 mg, a hardness between 4.48 kg and 5.76 kg, a thickness between 4.8 mm and 5.2 mm, and a total soluble solids content (TSS) between 3°Brix and 4°Brix.The instant soluble coffee effervescent tablet of claim 1, wherein the oat milk powder is spray dried oat milk.The instant soluble coffee effervescent tablet of claim 1, wherein the effervescent agents comprise citric acid and sodium bicarbonate.The instant instant coffee effervescent soluble tablet of claim 1, wherein the tablet further contains flavors selected from the group consisting of vanilla, chocolate, caramel or hazelnut flavors.The instant soluble coffee shower tablet of claim 1, wherein the tablet produced has a dissolution time of 45 to 60 seconds, the moisture content of the tablet is between 0.12 g and 0.16 g per 2 g tablet, the total carbohydrate content per tablet is between 1.10 g and 1.50 g, and the tablet contains between 0.05 g and 0.15 g protein per 2 g tablet.The soluble instant coffee shower tablet of claim 1, wherein the tablet is prepared by a batch processing method using a compression force between 4.48 kg and 5.76 kg and is free of additional preservatives, colorants or artificial sweeteners.