Instant Coffee Blend Using Post-Drying Pulverized Coffee Aroma Retention
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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 segments the coffee processing into two distinct 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 serve its specific function without compromising the other, resolving the contradiction between convenience and aroma preservation.
Solution Approach 2:
The pulverized coffee component is added to the dry coffee extract component after the extract is dried, but before final packaging. This preliminary action ensures that the delicate aromatic components are incorporated at an optimal time when they are most effective, preventing degradation while maintaining convenience.
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:
By separating the process into two components with different processing requirements, the invention allows high-temperature extraction for the coffee extract component while protecting the aromatic components through the pulverized coffee component that is added later at lower temperatures.
Solution Approach 2:
The pulverized coffee component acts as an intermediary that introduces and protects aromatic components after the extract is prepared. It serves as a mediator between the high-temperature extraction process and the final product, preventing direct exposure of aromatic components to degrading conditions.
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 segments the coffee product into two components with different oxidation sensitivities. The dry coffee extract component can be stored conveniently while the pulverized coffee component with its aromatic components is added later when needed, minimizing exposure to oxygen and preventing oxidation.
Solution Approach 2:
The pulverized coffee component is added to the dry coffee extract component after drying but before final packaging and storage. This preliminary action ensures that aromatic components are incorporated at a time when oxidation is minimized, allowing convenient storage without significant quality loss.
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.