Instant Coffee with Partial Solubility and Foam
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Solution Overview
Problem
Existing instant coffee methods result in a product that is 100% soluble and lacks coffee grounds and foam, failing to replicate the traditional Turkish coffee experience.
Innovation Solution
A production method involving roasting, mixing, grinding, agglomerating, and drying coffee beans with a specific particle size and moisture control, along with the inclusion of flavoring substances and a foaming agent, to create an instant coffee with 25-50% solubility and a foamy texture, while maintaining coffee grounds upon preparation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If spray drying method is used to remove water from coffee extract, then production efficiency is improved, but coffee flavor deteriorates due to contact with high temperature walls
Solution Approach 1:
The patent employs freeze drying which utilizes phase transition of water from solid to vapor through sublimation. The coffee extract is frozen and then dried by sublimation, avoiding direct contact with high temperature surfaces that would degrade coffee oils and flavor compounds, thus resolving the contradiction between production efficiency and flavor preservation
Solution Approach 2:
The patent creates a controlled drying environment that protects coffee extract from harmful thermal effects. By using freeze drying conditions with controlled temperature and atmosphere, the method preserves volatile aromatic compounds and oils while maintaining production efficiency
2Ease of operation
If coffee extract is filtered to remove grounds, then solubility is improved to 100%, but traditional Turkish coffee appearance and texture are lost
Solution Approach 1:
The patent applies partial filtration or no filtration at all, intentionally leaving coffee grounds in the final product. This partial action approach maintains the traditional Turkish coffee characteristics of grounds and foam while providing sufficient clarity for acceptable solubility, thus resolving the contradiction between ease of operation and authentic appearance
Solution Approach 2:
Instead of completely filtering out grounds as in conventional methods, the patent inverts the approach by intentionally retaining grounds and using aggregation to create the desired texture and appearance, thereby achieving both solubility and traditional Turkish coffee characteristics
3Ease of operation
If coffee grounds are completely dissolved, then solubility reaches 100%, but coffee grounds and foam cannot be enjoyed
Solution Approach 1:
The patent creates a composite structure where coffee particles are aggregated into larger units that partially dissolve while maintaining structural integrity. This composite approach allows the coffee to have improved solubility characteristics while simultaneously retaining grounds and foam for traditional Turkish coffee experience, resolving the contradiction between solubility and grounds retention
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 produces an instant coffee that retains coffee grounds and foam when prepared, offering a longer shelf life and a more authentic Turkish coffee experience.
Implementation Method 1
The invention also discloses a foaming agent which increases the solubility rate of instant coffee to 25% to 50% by weight. Thus when the instant coffee is prepared, coffee grounds and foam are retained.
Data Source
AI summary
The present invention relates to an instant coffee, which, when boiling water is added thereon, becomes ready to drink with coffee grounds and foam, and a production method for the said instant coffee. The inventive instant coffee dissolves in water in an amount of 25% to 50% on dry matter and thus coffee grounds are formed when it is prepared. The instant coffee essentially comprises roasted coffee beans, flavor, foaming agent and optionally sugar. The flavor comprises natural extracts, volatile oils, nature identical flavoring substances used as flavoring agents, maltodextrin used as a carrier, thickener agents enabling binding together, milk powder, stabilizer which ensures stability of the mixture, emulsifying salt and anticaking agent. The present invention provides traditional Turkish coffee appearance, texture and taste with its foam and coffee grounds when the instant coffee is prepared with hot water.