Cooling Coffee Extract for Roasted Powder Distribution
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Solution Overview
Problem
Existing instant coffee compositions lack a full-bodied roasted aroma and exhibit uneven distribution of roasted coffee particles, leading to suboptimal taste and dosing issues, with previous methods failing to achieve consistent quality due to sedimentation and low bulk density.
Innovation Solution
A method involving cooling coffee extracts to increase viscosity, allowing for homogeneous mixing and distribution of roasted coffee powder, which is then incorporated into the composition, resulting in a uniform distribution of roasted coffee particles and improved organoleptic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If roasted coffee powder is added to coffee extract during foaming, then the instant beverage composition contains roasted coffee particles, but the resulting granules have numerous pores, low bulk density, and uneven distribution of roasted coffee
Solution Approach 1:
The patent applies preliminary action by cooling the coffee extract to increase its viscosity before incorporating the roasted coffee powder. This pre-cooling step ensures that the extract has sufficient viscosity to maintain uniform distribution of the roasted coffee particles during subsequent processing, preventing the sedimentation and uneven distribution that occur when powder is added during foaming.
Solution Approach 2:
The patent changes the physical parameter of the coffee extract by cooling it to increase viscosity. This parameter change allows the extract to better retain and distribute roasted coffee powder uniformly, avoiding the pore formation and low bulk density associated with adding powder during foaming.
2Quantity of substance
If roasted coffee powder is mixed with coffee extract, then the composition gains roasted aroma, but the roasted coffee particles sediment, leading to non-uniform distribution and poor dosing properties
Solution Approach 1:
The patent changes the viscosity parameter of the coffee extract by cooling it before incorporating roasted coffee powder. This increased viscosity provides better suspension stability, preventing the roasted coffee particles from sedimenting and ensuring uniform distribution throughout the final product.
Solution Approach 2:
The patent performs the cooling action preliminarily, before mixing the roasted coffee powder with the extract. This ensures that the extract has the optimal viscosity to maintain particle suspension and prevent sedimentation during and after the mixing process.
3Manufacturing precision
If artificial flavors and aromas are added to compensate for taste deficits, then the taste properties are improved, but the process becomes complicated and artificial taste is produced
Solution Approach 1:
The patent extracts and utilizes the natural roasted aroma from actual roasted coffee powder, eliminating the need for artificial flavorings and aromas. This approach simplifies the process by removing the complex steps required to synthesize or add artificial flavors, while producing a more natural and acceptable taste.
Solution Approach 2:
The patent uses simple roasted coffee powder instead of complex artificial flavoring systems. This substitution reduces process complexity and eliminates the need for multiple additives, achieving better taste with a simpler, more straightforward process.
4Quantity of substance
If roasted coffee powder is incorporated into instant beverage composition, then full-bodied roasted aroma is achieved, but dosing properties deteriorate due to non-uniform distribution
Solution Approach 1:
The patent changes the viscosity parameter of the coffee extract by cooling it before incorporating roasted coffee powder. This increased viscosity ensures uniform distribution of the powder throughout the extract, creating granules with consistent composition that dose evenly and provide reproducible brewing results.
Solution Approach 2:
The patent performs preliminary cooling of the extract to increase viscosity before adding the roasted coffee powder. This ensures that the powder is uniformly distributed throughout the extract, resulting in granules with homogeneous composition and excellent dosing properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method ensures a full-bodied roasted aroma and excellent dosing properties by maintaining the uniform distribution of roasted coffee particles, enhancing the taste and stability of instant beverages, while allowing for high throughput and economic production.
Implementation Method 1
subsequent cooling of the thickened coffee extract obtained in process step (b) to temperatures below 0° C. such that the cooled, thickened coffee extract has an increased viscosity
Implementation Method 2
subsequent concentration of the coffee extract to obtain a concentrated coffee extract (thick extract)
Implementation Method 3
The production of instant products is generally carried out by extraction of the food and flavorings or their ingredients, followed by subsequent drying, in particular freeze or spray drying
Data Source
AI summary
The method involves providing coffee extract in the form of aqueous fluid extract, and cooling the coffee extract to temperature below 0 degree Celsius such that the cooled coffee extract and/or cooled thickened coffee extract has increased viscosity and/or reduced flowability. Roasting coffee i.e. roasting coffee powder, is included and/or incorporated into the cooled coffee extract and/or cooled thickened coffee extract under stirring the roasting coffee for obtaining homogeneous and/or even distribution of the roasting coffee in the cooled extract or thickened extract.