Soluble Coffee Blend Using Post-Dried Pulverized Coffee
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Solution Overview
Problem
Conventional methods for producing instant coffee result in degradation of delicate coffee flavors and aromas due to oxidation, prolonged extraction times, and high temperatures, leading to an unauthentic taste and fragrance.
Innovation Solution
A soluble coffee product comprising a dry coffee extract component and a pulverized coffee component, where the pulverized coffee is added after drying, with specific particle size and composition, and optional additives to enhance flavor and aroma, processed at controlled temperatures to minimize degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If ground roasted coffee beans are extracted with hot water or boiling water and subjected to drying treatments, then instant coffee beverages can be prepared conveniently, but the delicate coffee flavors and aromas are degraded or lost
Solution Approach 1:
The invention divides the coffee product into two separate components: a dry coffee extract component (providing convenience and solubility) and a pulverized coffee component (preserving delicate aromas and flavors). This segmentation allows each component to be optimized for its specific function without compromising the other, resolving the contradiction between convenience and aroma preservation.
Solution Approach 2:
The invention extracts and separates the aromatic and flavor components from the main coffee extract through pul verization and selective extraction processes. These delicate components are then re-introduced into the final product formulation, allowing them to be preserved rather than lost during the drying and processing stages.
2Productivity
If the extract is exposed to high temperatures for extraction and drying, then the extraction efficiency is improved, but the flavor and fragrance are degraded by cooking, evaporation and oxidative decomposition
Solution Approach 1:
The invention performs preliminary extraction of coffee components at controlled temperatures, then separately processes the aromatic components through pul verization and re-extraction. This preliminary action allows efficient extraction while preserving aromas that would otherwise be degraded by prolonged high-temperature exposure.
Solution Approach 2:
The invention changes the temperature parameters during different processing stages: using controlled temperatures for initial extraction, then lower temperatures for pul verization and aromatic component processing. This parameter change prevents oxidative decomposition and evaporation of delicate aromatic components while maintaining extraction efficiency.
3Ease of operation
If ground roasted coffee beans are allowed to stand in air, then they are readily oxidized which degrades the fragrance and flavors, but storage is necessary for convenience
Solution Approach 1:
The invention extracts and isolates the aromatic components from the coffee beans, separating them from the oxidizable components. These extracted aromas are then stabilized and incorporated into the final product, reducing their exposure to air during storage while maintaining flavor and fragrance.
Solution Approach 2:
The invention creates a composite coffee product combining the dry coffee extract component with stabilized aromatic components. This composite formulation protects the aromatic components from oxidation during storage while maintaining the convenience of instant preparation, effectively addressing the storage convenience versus oxidation contradiction.
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
Preserves the authentic flavor and aroma of coffee by minimizing oxidation and exposure to high temperatures, resulting in a product with enhanced taste and fragrance that rivals freshly brewed coffee.
Implementation Method 1
When roasted coffee beans are ground and then allowed to stand in air, they are readily oxidized which degrades the fragrance and flavors
Implementation Method 2
ground roasted coffee beans are put directly in contact with boiling water and are boiled in boiling water to effect extraction
Implementation Method 3
The obtained extract contains caffeine, tannic acid, saccharides, fats, proteins and various aromatic components
Implementation Method 4
subjecting the extract to drying treatments such as spray drying, vacuum drying or freeze drying
Data Source
AI summary
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.