• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    coffee products and related processes. a coffee grinding process comprising the steps of: a) introducing the particles of a roasted coffee precursor into a grinding chamber; b) introducing soluble coffee particles into the grinding chamber; c) blasting a gas in the grinding chamber to mobilize the roasted coffee and soluble coffee precursor particles; d) thereby producing a ground coffee product mixed by the comminution of the roasted coffee precursor particles by self-collision of the roasted coffee precursor particles and the collision of the soluble coffee particles with the roasted coffee precursor particles within the chamber. crushing The processes and products incorporating mixed and blended coffee products are also described.
    公开号:BR112013000929B1
    申请号:R112013000929-2
    申请日:2011-07-15
    公开日:2019-02-12
    发明作者:Gerald O. Fountain；Alan Gundle；Won Cheal Kang
    申请人:Koninklijke Douwe Egberts B.V.；
    IPC主号:
    专利说明:

    “COFFEE GRINDING PROCESS” [0001] This application relates to coffee products and processes for forming coffee products. In particular, it refers to soluble coffee products that incorporate a percentage of ground roasted coffee and processes for forming such products.
    BACKGROUND [0002] Instant instant coffee products, such as spray-dried and freeze-dried instant coffee, are well known. An example of a freeze-dried instant coffee is Kenco (RTM) Smooth freeze-dried coffee. Such instant soluble coffee products are formed by the derivation of a liquid coffee concentrate intermediate (commonly known as coffee liquor) from coffee beans through the well-known processes of roasting and extraction. Optionally, the coffee concentrate can be flavored by adding coffee flavorings taken from an extracted coffee intermediate, again as is well known in the art. The coffee concentrate is then subjected to several drying and foaming steps to produce a dry granulated final product that can be reconstituted in a coffee drink by adding hot water.
    [0003] Instant instant coffee products are popular with consumers as they provide an economical, fast and simple way to prepare a coffee drink. However, there has been a desire to produce instant soluble coffee products that are more reminiscent of roasted coffee products in the appearance of the product before reconstitution and when consumed.
    [0004] It is known to incorporate, in a soluble coffee product, a percentage of ground roasted coffee in order to try to produce a product of instant instant coffee of greater appeal. For example, document WO 2010/005604 describes Nos various soluble coffee products, merged from ground coffee and soluble components.
    [0005] A problem that the present applicant found with coffee products
    Petition 870180011253, of 02/09/2018, p. 14/53
    2/36 soluble coffee that incorporates a component of ground roasted coffee is that it is difficult to properly disperse the ground roasted coffee particles within the liquid coffee concentrate intermediate. The poor dispersion can lead to the agglomeration of ground roasted coffee particles in addition to the liquid coffee intermediary which leads to unhydrated regions of ground roasted coffee that never “moisten” completely.
    [0006] In part, in order to try to overcome the problem of poor dispersion, attempts have been made to reduce roasting and coffee particle size to colloidal particle sizes of less than about 30 to 40 microns. For example, the document US Nos 4,594,257 describes an agglomerated instant coffee product comprising spray - dried instant coffee and roast coffee of colloidal particles having a particle size of 5 to 25 microns.
    [0007] However, in order to produce colloidal-sized particles of ground roasted coffee it is necessary to use special grinding processes as the coffee oil contained in the ground roasted coffee has a tendency to be released when the particles are ground to that small size . The release of coffee oil leads to detrimental effects on the grinding process such as agglomeration of coffee particles and incrustations on the grinding machine surfaces, thus requiring regular machine cleaning and consequent downtime.
    [0008] In order to overcome this problem, it is known to use cryogenic pre-freezing of roasted coffee beans before they are ground to colloidal sizes. For example, in the document WO 2010/005604 are not, the roasted coffee beans are frozen at a temperature of about -5 S C and then pulverized into particles with an average or median particle size of about 350 microns or less. In another example, the document Nos GB 2022394 discloses a quenching process the roasted coffee beans in liquid nitrogen before being milled to a particle size of less than 45 microns.
    [0009] The requirement to cryogenically freeze roasted coffee beans before grinding increases the complexity and cost of the manufacturing process.
    [0010] Another suggested suggestion to allow the colloidal grinding of grains of
    Petition 870180011253, of 02/09/2018, p. 15/53
    3/36 roasted coffee is adding additional oil to the grinding mixture to provide additional lubrication. Although this can, in some situations, overcome the problem of scaling the grinding machine surfaces, it results in a ground coffee product with a high oil content that is not ideal for use as a coffee intermediary for further processing into a coffee drink. instant soluble coffee as only a relatively small amount can be added to products without a detrimental effect on the composition of the product.
    [0011] Another solution suggested in the document EP Nos 1,631,151 is to add an additional component such as sugar or cocoa mass to absorb any coffee oil released by roasted and ground coffee. However, this process is inadequate when it is desired to use colloidal ground roasted coffee in a pure soluble coffee drink.
    [0012] Another known desire is to try to make the visual appearance of instant instant coffee product more similar to that of ground roasted coffee. Typically, instant soluble coffee products are lighter in color than ground roasted coffee. Therefore, there has been a desire to darken the color of instant soluble coffee products, in particular, freeze-dried soluble coffee. The prior art methods for darkening of the color of soluble coffee escurecedores include the use of steam as disclosed in EP Nos 0700640 and rewetting of an intermediate freeze - dried as described in the document EP 0090561. Nos Furthermore, by gasifying CO 2 has been used to darken soluble coffee products.
    [0013] However, prior techniques for darkening the appearance of a soluble coffee product have certain disadvantages. Rehumidifying the intermediate coffee product by adding water or using steam or using gases, such as C0 2 , can change the density and solubility of the final product.
    BRIEF SUMMARY OF THE REVELATION [0014] In this specification, unless otherwise required by context, the term roasted coffee means a coffee substance that was produced by roasting green coffee beans. The substance can be in the form of a grain
    Petition 870180011253, of 02/09/2018, p. 16/53
    4/36 roasted coffee or in some other way produced by advanced processing steps such as grinding, decaffeination, pressing, etc. Particular examples of roasted coffee include roasted coffee beans, roasted expeller cake, roasted and flaked coffee.
    [0015] In this specification, unless otherwise required by context, the term ground roasted coffee means a substance of roasted coffee that has been subjected to a comminution process in order to reduce the particle size of the original substance of roasted coffee. Again, unless otherwise required by the context, the comminution process may include one or more of grinding, shredding, hammering and crushing.
    [0016] In this specification, the term Helos particle size distribution D90, means that the 90th percentile volume figure of the particle size distribution, as obtained from a Helos laser light diffraction particle size analyzer ™ available from Sympatec, ClausthalZellerfeld, Germany. That is, the D90 is a value in the distribution so that 90% by volume of the particles has a characteristic size of that value or less. The figure can be obtained for a dry sample (referred to as Helos dry) or for a wet sample (referred to as Helos wet), for example, after mixing the particles with water. Similarly for D50 where the value represents the 50th percentile figure of the particle size distribution.
    [0017] Helos is a laser diffraction sensor system for which an evaluation method is applied over the entire measurement range from 0.1 pm to 8750 pm. This instrument is designed for particle size analysis of dry and wet samples, that is, of powders, suspensions, emulsions or sprinkles.
    [0018] For measurements of wet Helos, the drink is made at a concentration of 1.5% (3 g of solids in 200 ml of water) using water at 100 s C and pouring by drip into a cuvette (with magnetic stirrer) coated with PTFE that works at 1000 RPM) to achieve an optical concentration (Copt) between 20% and 25%. When using ultrasound, an integrated sonication finger made from titanium can be manually lowered into the cuvette.
    Petition 870180011253, of 02/09/2018, p. 17/53
    5/36 [0019] There are three options for measuring particle size in the Helos system:
    Name ofMethod Range ofMeasurement Application Configurations used for micro-ground coffee Dry PSD 0.1 to 3500 pm (1.8 to 250 pm with R4) Direct measurement for crushed product Lens: R4Copt. 1.5% ref., 20s Dispersion 100% 4 mm 3 bar Wet PSD 0.1 to 3500 pm (0.5 to 175 pm with R3) It allows dissolving of soluble coffee and breaking of roasted and ground agglomerations, giving a better indication of individual particle size Lens: R3Cuve settings PSD withultrasound 0.1 to 3500 pm (0.5 to 175 pm with R3) It allows dissolving of soluble coffee and breaking of roasted and ground agglomerations, giving a better indication of individual particle size Lens: R3 cuvette settingsTime toultrasound 60 sec
    [0020] Dry Particle Size Distribution is measured using HELOS / KF, R4 Lenses, RODOS / M Dispersion System and VIBRI Feeder manufactured by Sympatec GmbH.
    [0021] The Wet Particle Size Distribution is measured using HELOS / KF, R3 Lenses, CUVETTE Dispersion System manufactured by Sympatec GmbH.
    [0022] In this specification, the reference to color in La Units that the unit reading measured using the visible light reflectance of a sample of ground or roasted coffee soluble using a Dr. Lange Color Reflectance Meter (RTM ) Model LK-100 with an internal 640 nm filter, available from Dr. Lange GmbH, Dusseldorf, Germany. The La scale is based on the color space L, a, b Hunter 1948, in which the L component measures “clarity” with L = 0 being black and L = 100 being a perfect diffuse reflector. Therefore, the lower the La number, the darker the measured sample.
    Petition 870180011253, of 02/09/2018, p. 18/53
    6/36 [0023] In a first aspect, the present disclosure describes a freeze-dried soluble coffee product comprising 5% to 30% dry weight of ground roasted coffee and 70% to 95% dry soluble coffee equivalent , in which ground roasted coffee has a H90 dry particle size D90 distribution of less than or equal to 100 microns, the freeze-dried soluble coffee product that has a color of 13 to 30 La Units on the Lange scale.
    [0024] Preferably, the freeze-dried soluble coffee product comprises 10% to 20% dry weight of ground roasted coffee and 80% to 90% dry soluble coffee equivalent. In one example, the freeze-dried soluble coffee product comprises 15% dry weight of ground roasted coffee and 85% dry weight equivalent of soluble coffee.
    [0025] It will be appreciated that although the freeze-dried instant coffee product has been described as comprising both ground roasted coffee and instant coffee, this does not preclude the possibility of the product also comprising additional components.
    [0026] Surprisingly, it has been found that the incorporation of small-sized roasted ground coffee in a freeze-dried soluble coffee product produces a darker final product that is visually reminiscent of ground roasted coffee.
    [0027] By comparison, freeze-dried soluble coffee products of the prior art typically have a color of more than 25 La Units. Uniform use of the prior art gasification process cannot produce a final product with a color of less than 21 La Units.
    [0028] Additionally, roasted coffee ground from the prior art typically has a color of 6 to 13 La Units.
    [0029] Preferably, ground roasted coffee has a D90 dry Helos particle size distribution of less than or equal to 50 microns, more preferably less than or equal to 30 microns.
    [0030] Preferably, the freeze-dried soluble coffee product has a color of 16 to 25 La units of the Lange scale. More preferably, the
    Petition 870180011253, of 02/09/2018, p. 19/53
    7/36 freeze-dried soluble coffee product has a color of 17 to 20 La Units of the Lange scale.
    [0031] Preferably, the freeze-dried soluble coffee product has a density of 185 to 265 g / liter. More preferably, the freeze-dried instant coffee product has a density of 205 to 235 g / liter. In one example, the freeze-dried instant coffee product has a density of 225 g / liter.
    [0032] Advantageously, the darkening of the final product by the addition of ground roasted coffee particles allows a final product to be produced that reaches levels of density and solubility expected by the consumer.
    [0033] Preferably, the freeze-dried soluble coffee product has a particle size range of 0.3 to 3.5 mm. More preferably, the freeze-dried instant coffee product has a particle size range of 0.3 to 2.5 mm. In one example, the freeze-dried instant coffee product has a particle size range of 0.3 to 1.5 mm.
    [0034] The freeze dried product is made possible to be ground and sieved to a particle size that is reminiscent of ground roasted coffee product.
    [0035] The ground roasted coffee can be obtained by processes known as cryogenic grinding of roasted coffee beans as is well known in the art and described, for example, in document GB 2,022,394 are not mentioned above. However, preferably, ground roasted coffee is obtained by the innovative comminution process of a fourth aspect of the present disclosure as will be described below.
    [0036] Preferably, the freeze-dried soluble coffee product is produced by the innovative process of a second aspect of the present disclosure which will be described below.
    [0037] In a second aspect, the present disclosure describes a process of forming a freeze-dried soluble coffee product that comprises the steps of:
    Petition 870180011253, of 02/09/2018, p. 20/53
    8/36
    i) form a concentrated coffee extract;
    ii) froth and pre-freeze the concentrated coffee extract to form a foamed and pre-frozen coffee intermediary;
    iii) freezing the foamed and frozen coffee intermediate to form a frozen coffee intermediate;
    iv) grinding and sifting the frozen coffee intermediate to form a ground coffee intermediate;
    v) drying the ground coffee intermediate to form the freeze-dried soluble coffee product;
    [0038] in which before step ii) and / or step iii) ground and mixed coffee intermediate is incorporated;
    [0039] in which the ground and mixed coffee intermediate comprises 10% to 80% dry weight of ground roasted coffee and 20% to 90% dry soluble coffee.
    [0040] In a third aspect, the present disclosure describes a process of forming a spray dried soluble coffee product, comprising the steps of:
    i) form a concentrated coffee extract;
    ii) froth the concentrated coffee extract to form a foamed coffee intermediate;
    iii) optionally filter and homogenize the foamed coffee intermediate to form a filtered and homogenized coffee intermediate;
    iv) spray drying the foamed coffee intermediate or the filtered and homogenized coffee intermediate to form the spray dried soluble coffee product;
    [0041] in which before step ii) and / or step iv) a ground and mixed coffee intermediary is incorporated; wherein the ground and mixed coffee intermediate comprises 10% to 80% dry weight of ground roasted coffee and 20% to 90% dry soluble coffee.
    Petition 870180011253, of 02/09/2018, p. 21/53
    9/36 [0042] Surprisingly, it was found that the incorporation of a ground and mixed coffee intermediate (formed from ground roasted coffee particles and soluble coffee particles) as part of the process of forming soluble coffee results in very good dispersion of the roasted roasted particles through the concentrated coffee extract.
    [0043] Preferably, the second or third aspect ground and mixed coffee intermediates comprise 10% to 70% dry weight of ground roasted coffee and 30% to 90% dry soluble coffee. More preferably, the ground or mixed coffee intermediate of the second or third aspect comprises 15% to 50% dry weight of ground roasted coffee and 50% to 85% dry soluble coffee. In one example, the ground or mixed coffee intermediate of the second or third aspect comprises 50% dry weight of ground roasted coffee and 50% dry soluble coffee.
    [0044] It will be appreciated that although the second or third aspect ground and mixed coffee intermediate has been described as comprising both ground roasted coffee and instant coffee, this does not preclude the possibility of the intermediate also comprising additional components.
    [0045] Preferably, the ground or mixed coffee intermediate of the second or third aspect has a dry Helos particle size D90 distribution of less than or equal to 40 microns. Most preferably, the second or third aspect ground and mixed coffee intermediate has a dry Helos particle size distribution D90 of less than or equal to 30 microns.
    [0046] Preferably, in the second or third aspect process, the spray dried or freeze dried coffee product comprises 5% to 30% dry weight of ground roasted coffee and 70% to 95% dry coffee equivalent weight soluble. More preferably, the spray dried or freeze dried coffee product comprises 10% to 20% dry weight of ground roasted coffee and 80% to 90% dry soluble coffee equivalent. In one example, the spray dried or freeze dried coffee product comprises
    Petition 870180011253, of 02/09/2018, p. 22/53
    10/36
    15% dry weight of ground roasted coffee and 85% dry weight equivalent of soluble coffee.
    [0047] It will be appreciated that although the spray dried or freeze dried coffee product has been described as comprising both ground roasted coffee and instant coffee, this does not preclude the possibility of the product also comprising additional components.
    [0048] The instant coffee of the ground and mixed coffee intermediary may comprise instant coffee spray-dried, instant coffee dried by freezing or a mixture thereof.
    [0049] The ground coffee intermediate of the freeze-dried soluble coffee product formation process described above may have a total coffee solids concentration of more than or equal to 52% and less or equal to 63% prior to drying .
    [0050] The coffee intermediary of the process of forming a spray dried soluble coffee product described above may have a total concentration of coffee solids of more than or equal to 52% and less or equal to 63% prior to drying.
    [0051] In either case, the total concentration of coffee solids can preferably be 56% to 60%.
    [0052] The second and third aspects of the present disclosure extend to a soluble coffee product produced by the processes described above.
    [0053] In addition, the second and third aspects of the present disclosure extend to a coffee beverage formed through the use of soluble coffee product.
    [0054] In a fourth aspect, the present disclosure describes a coffee grinding process that comprises the steps of:
    a) introduce the particles of a roasted coffee precursor into a grinding chamber;
    b) introducing particles of soluble coffee into the grinding chamber;
    c) blast a gas in the grinding chamber to mobilize the particles of the precursor of roasted coffee and instant coffee;
    Petition 870180011253, of 02/09/2018, p. 23/53
    11/36
    d) thereby producing a ground and mixed coffee product by the comminution of the roasted coffee precursor particles by self-collision of the roasted coffee precursor particles and by the collision of the soluble coffee particles with the particles of the roasted coffee precursor inside the crushing.
    [0055] Advantageously, the comminution of the roasted coffee precursor, in this way, has been found to provide an excellent means to reduce the particle size of roasted coffee without the deleterious effects previously found by releasing coffee oil from the precursor of roasted coffee. Without wishing to be bound by theory, it is understood that the incorporation of soluble coffee particles in the grinding chamber results in the absorption by soluble coffee of a part (and preferably most or all) of the coffee oil released during comminution.
    [0056] Advantageously, the soluble coffee particles are actively used as a comminution agent within the grinding chamber by the impaction of the particles of the roasted coffee precursor with the soluble coffee particles. Logically, there will be some comminution of the roasted coffee precursor by auto-collision, in other words, roasted coffee precursor particles that impact other roasted coffee precursor particles. However, it was found that the additional comminution caused by the impaction of the roasted coffee precursor with the soluble coffee particles produces an intensified grinding action. This is particularly surprising considering that the soluble coffee particles are not particularly hard.
    [0057] If preferred, the mobilized roasted coffee particles can be directed to impact additional surfaces, such as impact plates, of the grinding chamber to provide comminution effects. However, the use of such impacts is not essential to the process.
    [0058] The particles of the precursor of roasted coffee and soluble coffee can be mixed before introduction into the grinding chamber. For example, the ingredients can be mixed by batch in the dry form and introduced into the chamber
    Petition 870180011253, of 02/09/2018, p. 24/53
    12/36 grinding using a common hopper feed.
    [0059] Alternatively, the particles of the precursor of roasted coffee and soluble coffee can be introduced separately into the grinding chamber. For example, separate hoppers for the precursor of roasted coffee and for the precursor of soluble coffee can be provided.
    [0060] Another possibility is the use of a single feed line that can be used to blast a precursor in the crushing chamber that acts to take the other precursor to the flow.
    [0061] Preferably, the roasted coffee precursor particles in step a) are at a temperature between 5 and 30 degrees Celsius.
    [0062] Preferably, the crushing chamber is not subject to cryogenic cooling during steps b), c) and d).
    [0063] A particular advantage of aspects of the present disclosure is that the cryogenic cooling of the roasted coffee precursor to prevent the release of coffee oil is not required, even when the grinding descends to colloidal particle sizes. The coffee precursor can optionally be subjected to some pre-cooling before grinding, for example, when being cooled to a temperature as low as 5 degrees Celsius. However, the precursor of roasted coffee can also be used at room temperature (typically 20 to 25 degrees Celsius).
    [0064] In addition, it is not essential that the physical components of the crushing apparatus (chamber walls, power lines, etc.) are cooled. However, it may be desirable to freeze the blasting gas in order to help remove moisture during the grinding process. The chilled gas will result in some cooling of the grinder. However, this is typically less than the results during cryogenic cooling. The gas can be found at a temperature between -20 degrees Celsius and room temperature. In one example, gas at a temperature of -16 degrees Celsius was used.
    [0065] The absence of active cooling (or the use of minimal cooling, as described above) considerably reduces the complexity of the machinery required for the grinding process, speeds up the process time and reduces the cost
    Petition 870180011253, of 02/09/2018, p. 25/53
    13/36 associated with the process grinding stage.
    [0066] Preferably, the ground and mixed coffee product produced in step d) comprises 10% to 80% dry weight of ground roasted coffee and 20% to 90% dry soluble coffee. More preferably, the ground and mixed coffee product produced in step d) comprises 10% to 70% dry weight of ground roasted coffee and 30% to 90% dry soluble coffee. Most preferably, the ground and mixed coffee product produced in step d) comprises 15% to 50% dry weight of ground roasted coffee and 50% to 85% dry soluble coffee. In one example, the ground and mixed coffee product produced in step d) comprises 50% dry weight of ground roasted coffee and 50% dry soluble coffee. Grinding to produce a product containing above 70% dry weight of ground roasted coffee may become possible when the feed gas is chilled to a temperature around -20 degrees Celsius, as discussed above. Otherwise, limiting the percentage of roasted coffee in the product to a maximum of 70% is preferable.
    [0067] It will be appreciated that, although the ground and blended coffee product has been described as comprising both ground and roasted coffee, this does not preclude the possibility of the product also comprising additional components.
    [0068] Preferably, in step d), the comminution results in the ground and mixed coffee product that has a dry Helos particle size D90 distribution of less than or equal to 40 microns. Most preferably, in step d), comminution results in the ground and mixed coffee product which has a dry Helos particle size D90 distribution of less than or equal to 30 microns.
    [0069] The roasted coffee precursor particles can be whole roasted coffee beans or coarsely ground roasted coffee beans. The process finds application in whole roasted coffee beans which provides a simplified process route. However, if desired, an initial coarse grinding of the roasted coffee beans can be carried out before the roasted coffee is inserted into the grinding chamber. The soluble coffee particles can be coffee particles
    Petition 870180011253, of 02/09/2018, p. 26/53
    14/36 spray-dried instant coffee, freeze-dried instant coffee particles or a mixture thereof.
    [0070] There may be advantages to using a type of soluble coffee that matches the type of final product in which the ground and mixed coffee product is to be used. For example, when lately the ground and mixed coffee product is to be incorporated into a freeze-dried coffee product, then the soluble coffee product used as a comminution agent in the grinding chamber can also be chosen to be dried soluble coffee. by freezing. However, the types of instant coffee used in the process can be mixed and changed as desired.
    [0071] Preferably, the gas blasted in the crushing chamber in step b) is nitrogen, air or a mixture thereof.
    [0072] The crushing chamber can form part of a jet mill. Examples of such mills include fluidized bed opposite jet mills, Jet-O-Mizer ™ mills, vortex mill, spiral mills, etc.
    [0073] The fourth aspect of the present disclosure extends to a ground and mixed coffee product produced by the process described above.
    [0074] The ground and mixed coffee product can be used as a ground and mixed coffee intermediate in the process of the second and third aspects of the present disclosure described above. Alternatively, the ground and mixed coffee product can be used in the advanced production of other coffee-based products. In addition, the ground and mixed coffee product can be packaged and sold as a finished product in its own right.
    [0075] The present disclosure extends to a container containing the crushed and mixed coffee product described above or the soluble coffee product described above or the freeze-dried soluble coffee product described above.
    [0076] The container can be a bottle, a jar, a can, a refill pack, a sachet, a stick pack, a filter bag or a container suitable for use in a beverage preparation machine as a flexible platform formed at least in part from a filtration material,
    Petition 870180011253, of 02/09/2018, p. 27/53
    15/36 or a flexible, semi-rigid or rigid cartridge formed from materials substantially impermeable to air and water.
    [0077] The container may additionally contain one or more beverage components such as artificial or natural sweeteners, dairy or non-dairy creams, lactose, vegetable fat, whey proteins, emulsifiers, stabilizers, modified starches, carriers, reinforcers, flavors, colors, nutrients, preservatives, flow agents or foaming agents.
    [0078] The present disclosure extends to a beverage preparation machine in combination with at least one container suitable for use in said beverage preparation machine as a flexible platform formed at least in part from a filtration material, or a flexible, semi-rigid or rigid cartridge formed from materials substantially impermeable to air and water, said at least one container containing the crushed and mixed coffee product described above or the soluble coffee product described above or the coffee product freeze-dried solution described above.
    [0079] The present disclosure extends to a method for making a beverage comprising the step of mixing the crushed and mixed coffee product described above or the soluble coffee product described above or the freeze-dried soluble coffee product described above with an aqueous liquid, preferably hot water.
    [0080] The mixing can be carried out by a drink preparation machine. Alternatively, the mixture can be hand-held in a receptacle.
    BRIEF DESCRIPTION OF THE DRAWINGS [0081] Modalities of the present disclosure will now be described, by way of example only, with reference to the accompanying drawings in which:
    [0082] Figure 1 is a schematic illustration of the workings of a jet mill;
    [0083] Figure 2 is a micron particle size graph against the H90 particle size distribution D90;
    [0084] Figure 3 is a flow chart illustrating prior art processes for
    Petition 870180011253, of 02/09/2018, p. 28/53
    16/36 to form soluble coffee spray-dried and freeze-dried;
    [0085] Figure 4a is a flow chart illustrating a process for forming a freeze-dried soluble coffee product according to the present disclosure;
    [0086] Figure 4b is a flow chart illustrating a modification of the process of Figure 4a;
    [0087] Figure 5a is a flow chart illustrating another process for forming a freeze-dried soluble coffee product according to the present disclosure;
    [0088] Figure 5b is a flow chart illustrating a modification of the process of Figure 5a;
    [0089] Figure 6 is a flow chart illustrating a process for forming a spray dried soluble coffee product according to the present disclosure;
    [0090] Figure 7 is a flow chart illustrating another process for forming a spray dried soluble coffee product according to the present disclosure;
    [0091] Figure 8 is a color reduction graph in La Units for various freeze-dried soluble coffee products;
    [0092] Figure 9 shows a first example of container;
    [0093] Figure 10 shows a second example of container;
    [0094] Figure 11 shows an example of a beverage preparation machine;
    [0095] Figures 12 to 15 show scanning electron microscope photographs of various sample products.
    DETAILED DESCRIPTION [0096] In one aspect of the present disclosure, a ground and blended coffee product can be produced by comminution of a roasted coffee precursor in a grinder such as a jet mill. A suitable jet mill is the Jet-O-Mizer ™ mill available from Fluid Energy Processing and Equipment Company, Telford, PA, USA. Another suitable mill is the Hosokawa Alpine Opposite Fluid Bed Jet Mill - AFG, available from Hosakawa Micron Ltd,
    Petition 870180011253, of 02/09/2018, p. 29/53
    17/36
    Runcorn, Cheshire, United Kingdom. Another suitable crushing apparatus includes mills referred to as a spiral mill and vortex mills.
    [0097] A schematic illustration of the working principles of a jet mill is shown in Figure 1. Mill 1 comprises a crushing chamber 2 that has a feed inlet 3, a series of gas inlets 4, a sorting wheel size 8 and a product outlet 5.
    [0098] The crushing chamber 2 of Figure 1 takes the form of a generally cylindrical body that has the gas inlets 4 at a lower end and spaced around the periphery and the product outlet 5 near an upper end.
    [0099] The feed inlet 3 communicates with the grinding chamber 2 to allow ingredient precursor (s) in the form of whole or coarsely roasted coffee beans and soluble coffee particles to be fed into the crushing chamber 2 tangentially at a location at or near the periphery of the chamber.
    [0100] The size 8 classification wheel is located near the upper end of the crushing chamber 2 and is adapted to receive comminuted particles from the chamber 2 and pass those below a desired particle size for the product output 5.
    [0101] The roasted coffee precursor and the soluble coffee precursor are mixed per dry batch in the required ratio and then deposited in a hopper that communicates with feed inlet 3 as shown schematically in Figure 1 by arrow A. A supply of Feed gas can be supplied to take precursors from the hopper and transport them to chamber 2.
    [0102] Compressed gas is supplied during use for the plurality of gas inlets 4. Gas inlets 4 are oriented at an angle to the radial direction of chamber 2 - preferably tangentially to chamber 2 - so that flow of gas through the gas inlets 4 establish a gas flow with spiral and swirl characteristics inside the chamber 2.
    [0103] During use, in order to combine the precursor of roasted coffee, the
    Petition 870180011253, of 02/09/2018, p. 30/53
    18/36 precursors are fed into chamber 2 and mobilized in chamber 2 by the high-speed gas flow that enters chamber 2 through gas inlets 4 (and also the feed gas (when used) that enters the precursors through the power inlet 3).
    [0104] Comminution occurs due to high-speed collisions between the roasted coffee precursor particles and soluble coffee that result in spraying the roasted coffee precursor. As the particle size is reduced, the smaller particle sizes move upward in chamber 2 to the size 8 classification wheel. The size 8 classification wheel acts to classify the particles it receives and passes it on to the output of produce those particles smaller than a desired particle size. The particles leave the mill as shown schematically in Figure 1 by arrow B. The larger particles are retained in the chamber and are subject to further comminution. Thus, the jet mill also helps to classify the particle size output through the product output 5.
    [0105] Depending on the type of jet mill, the orientation and configuration of the crushing chamber 2, gas inlets 4, and product outlet 5 can be changed.
    [0106] The gas supplied to the gas inlets 4 and the feed gas for transporting the roasted coffee precursor to the chamber 2 may be air, but is preferably an inert gas, such as nitrogen. The feed gas can be dehumidified and / or chilled to help remove moisture from the chamber 2 generated during crushing. Dehumidification can be, for example, through the use of a compressor-based desiccant or dehumidifier. In addition, or alternatively, the gas supplied to the gas inlets 4 can be chilled.
    [0107] The roasted coffee precursor can be whole roasted coffee beans or alternatively it can be coffee beans that have been coarsely ground using a conventional grinding process to have a particle size greater than 100 microns.
    [0108] Instant coffee can be an instant coffee product dried by
    Petition 870180011253, of 02/09/2018, p. 31/53
    19/36 freezing or spray drying. The particle size of the soluble coffee product before jet grinding is typically between 100 and 350 microns for spray-dried soluble coffee and 0.1 to 3.5 mm for freeze-dried soluble coffee.
    [0109] It is not necessary for mill 1 to be subjected to cryogenic cooling before or during the grinding process. Instead, mill 1 is preferably operated substantially at ambient temperatures that exist at the location where mill 1 is located.
    [0110] As noted above, the supply gas and / or gas supplied to the gas inlets can optionally be cooled, which can result in a minimum amount of cooling of the appliance components. For example, it has been found that the operational productivity of the jet mill can be beneficially increased by using cold supplied gas for gas inlets 4, for example, at a temperature of -16 degrees Celsius, in particular where the dry weight ratio of ground roasted coffee for dry weight of soluble coffee in the ground and mixed coffee product is greater than 50%. In particular, this can allow the dry weight percentage of ground roasted coffee in the blend to be up to 80%. The following results were achieved using a Roto-Jet 15 mill available from Fluid Energy Processing and Equipment Company, Telford, PA, USA. The mill was fed with 100% Arabica beans roasted at 8 La. The pressure of the gas inlets 4 was 7 bar and the gas supplied was desiccated air which was cooled to +5 degrees Celsius for the first sample and -16 degrees Celsius for the second sample. For both samples, the jet mill classifier was controlled to produce a 30 micron D90 particle size distribution.
    Reason for roasted and ground coffeefor instant coffee Mill Grinding Air Temperature Total Operational Productivity (kg / h) Operational productivity of equivalent roasted and ground coffee 70/30 Bed Jet Millfluidized +5 S C 20.9 14.6 70/30 Jet Mill -16 S C 68.2 47.7
    Petition 870180011253, of 02/09/2018, p. 32/53
    20/36
    bedfluidized
    [0111] As can be seen, the use of an air temperature of -16 degrees Celsius results in a significant increase in the operational productivity of the jet mill while maintaining the required particle size distribution.
    [0112] However, it is to be noted that this is still a relatively high temperature compared to cryogenic cooling processes in the prior art and it is to be noted that the precursor of roasted coffee and instant coffee are not subject to cryogenic cooling before entering the jet mill.
    [0113] The roasted coffee precursor is not subjected to cryogenic cooling or any cryogenic pretreatment before grinding. Typically, the temperature of the roasted coffee precursor when placed in hopper 6 will be in the range of 5 S C to 30 s C. The roasted coffee precursor can be at the ambient temperature of the grinder.
    [0114] The ground and mixed coffee product obtained from the product outlet 5 comprises 20% to 90% dry soluble coffee and 10% to 80% dry ground roasted coffee. Preferably, the ground and mixed coffee product obtained from product outlet 5 comprises 30% to 90% dry soluble coffee and 10% to 70% dry ground roasted coffee. More preferably, the ground and blended coffee product comprises 50% to 85% dry soluble coffee and 15% to 50% dry ground roasted coffee. In one example, the ground and mixed coffee product comprises 50% dry soluble coffee and 50% dry ground roasted coffee.
    [0115] After grinding, the ground and mixed coffee product has a particle size distribution with a dry Helos particle size distribution of less than or equal to 40 microns, more preferably, less than or equal to 30 microns.
    EXAMPLES [0116] Figure 2 shows results for the D90 size distribution of
    Petition 870180011253, of 02/09/2018, p. 33/53
    21/36 dry Helos particle (and, in addition, wet Helos Figures) for crushed and mixed coffee products produced according to the present disclosure as a function of the dry weight percentage of roasted ground coffee present. As can be seen, from 10% to 70% ground roasted coffee, the dry Helos particle size D90 distribution is less than or equal to 40 microns. Above 70% of roasted ground coffee, the dry Helos particle size distribution D90 increases in a harmful way. (As mentioned above, this can be mitigated by cooling the feed gas to the jet mill). At or below 50% ground roasted coffee, the dry Helos particle size D90 distribution of 30 microns or less is achievable.
    [0117] In a separate example, a mixture of Brazilian and Colombian Arabica beans was roasted to a color of 11.5 La and pre-ground to a D50 of 500 microns. The resulting roasted coffee precursor was mixed by dry batch with spray dried Arabica coffee at a ratio of 50% roasted coffee precursor to 50% spray dried coffee precursor. The resulting blend was then ground in a Hosokawa Alpine Opposite Fluidized Bed Jet Mill at a variety of feed rates and classifier speeds. The following results were obtained:
    Rate ofFeeding (kg / h) SpeedClassifier (RPM) Time tooperating (min) D50 Helos dry D90 Helos dry 120 2,350 30 10.5 27.5 50 2,000 38 11.4 28.7 50 2,000 60 11.0 27.2
    [0118] Advantageously, as can be seen for each example, a dry Helos particle size D90 distribution of less than 30 microns was obtained over a range of feed rates and classifier speeds.
    [0119] Another aspect of the present disclosure relates to processes for producing innovative instant instant coffee products that incorporate a ground and mixed coffee product that contains a percentage of ground roasted coffee.
    [0120] The prior art processes for forming soluble coffee dried by
    Petition 870180011253, of 02/09/2018, p. 34/53
    22/36 sprinkling or freeze drying begins with the steps of producing a coffee concentrate intermediate from coffee beans by the roasting and extraction processes. Figure 3 illustrates the stages involved. Green coffee beans are roasted and then ground before being added to the water to extract the coffee bean constituents. Optionally, the coffee aroma can be removed to that point to produce a liquid aroma product. The extraction liquid is then concentrated, for example, in percolation columns to produce a concentrated extract, commonly known as coffee liqueur. Optionally, at this point, the previously produced flavor product can be incorporated to produce a flavored coffee concentrate intermediate. Such processes are well known.
    [0121] The rest of the procedure depends on whether the soluble product is to be spray dried or freeze dried. For spray dried instant coffee, the remaining process steps include foaming, filtration and homogenization and spray drying to produce the spray dried product. For freeze-dried instant coffee, the remaining process steps include foaming and pre-freezing, freezing, grinding and sifting and vacuum drying.
    [0122] According to the present disclosure, these known processes are adapted by incorporating a ground and mixed coffee intermediate that contains a percentage of ground roasted coffee. In each of the processes described below, the ground and mixed coffee intermediary itself can contain 10% to 80% dry weight of ground roasted coffee and 20% to 90% dry soluble coffee. Preferably, the ground and mixed coffee intermediate contains 10% to 70% dry weight of ground roasted coffee and 30% to 90% dry soluble coffee. More preferably, the ground and mixed coffee intermediate contains 15% to 50% dry ground roasted coffee and 50% to 85% dry soluble coffee. In one example, the ground and mixed coffee intermediate comprises 50% dry soluble coffee and 50% dry ground roasted coffee.
    Petition 870180011253, of 02/09/2018, p. 35/53
    23/36 [0123] The soluble coffee component of the ground and mixed coffee intermediate in any of the processes below can be derived from spray dried instant coffee, freeze dried instant coffee or a mixture thereof.
    [0124] The ground and blended coffee intermediate preferably has a dry Helos particle size D90 distribution of less than or equal to 40 microns, more preferably, less than or equal to 30 microns.
    [0125] In each of the processes described below, the final coffee product may comprise 5% to 30% dry weight of ground roasted coffee and 70% to 95% dry soluble coffee equivalent. (For example, a final soluble coffee product that contains 15% dry weight of ground roasted coffee and 85% dry weight equivalent of soluble coffee can be obtained by mixing the liquid coffee concentrate with a ground and mixed dry coffee intermediate. which has 50% dry weight of ground roasted coffee and 50% dry weight of soluble coffee in a ratio of 70:30, coffee concentrate intermediate to ground and mixed coffee intermediate.
    [0126] In a preferred option, the ground and mixed coffee intermediary is produced using the innovative process of the present disclosure described above with reference to Figure 1. However, ground and mixed coffee intermediates that have necessary percentages of roasted and ground coffee soluble coffee can be used, even when produced by alternative means.
    [0127] Figure 4a shows a first freeze-drying process to form a freeze-dried soluble coffee product 25. A coffee concentrate intermediate 20 (flavored or non-flavored) is mixed with a ground and mixed coffee intermediate 30 using a high shear mixer 50 prior to the foaming and pre-freezing step 21. Suitable mixers include high shear batch mixers and high shear in-line mixers available from Silverson Machines Ltd, Chesham, UK. The mixture is then foamed and pre-frozen in step 21 and then fed to a conveyor freezer 22 for a
    Petition 870180011253, of 02/09/2018, p. 36/53
    24/36 additional freezing. The frozen intermediate is then milled and sieved in step 23 to produce a particle size range of 0.3 to 3.5 mm, preferably 0.3 to 2.5 mm, more preferably 0.3 to 1.5 mm. The intermediate is then vacuum dried in step 24 to produce the freeze-dried soluble coffee product 25. The product can then be packaged in a container.
    [0128] A modification of the process in Figure 4a is shown in Figure 4b. The process is as described above with reference to Figure 4a through step 22. In step 23, however, the frozen intermediate is ground and sieved to produce a range of particle size greater than 1.0 to 3.5 mm. The intermediate is then vacuum dried in step 24 to produce a freeze-dried soluble coffee product of intermediate 25a. In step 26, the freeze dried instant coffee product 25a is subjected to a secondary grind to reduce the particle size range to 0.3 to 1.5 mm to produce the freeze dried soluble coffee product 25. The product can then be packaged in a container.
    [0129] Figure 5a shows a second freeze-drying process to form a freeze-dried soluble coffee product 25. The process is the same as the first process described above with reference to Figure 4a with the exception that the product of ground and mixed coffee 30 is incorporated after defoaming and pre-freezing step 21. Again, a high shear mixer 50 of the type described above can be used and in other respects, the process is the same as the first process.
    [0130] A modification of the process in Figure 5a is shown in Figure 5b. The process is as described above with reference to Figure 5a through step 22. In step 23, however, the frozen intermediate is ground and sieved to produce a particle size range greater than 1.0 to 3.5 mm. The intermediate is then vacuum dried in step 24 to produce a freeze-dried soluble coffee product of intermediate 25a. In step 26, the freeze dried instant coffee product 25a is subjected to a secondary grind to
    Petition 870180011253, of 02/09/2018, p. 37/53
    25/36 reduce the particle size range to 0.3 to 1.5mm to produce the freeze-dried soluble coffee product 25. The product can then be packaged in a container.
    [0131] An advantage of the modified processes of Figures 4b and 5b is that the particle size during vacuum drying is larger than in the process of Figures 4a and 5a which has been found to lead to less product loss during drying. It has been found that, with the processes of Figures 4a and 5a, potential product losses occur when vacuum drying very small particle sizes due to the particles that are carried out together with the evaporating water content of the intermediate.
    [0132] An additional advantage of each of the freeze drying processes of the present disclosure described above is that it has been surprisingly found that better freeze drying performance is achieved and a higher concentration of soluble solids can be incorporated into the product. before freeze drying in which finely ground roasted roasted coffee is included.
    [0133] The term “freeze drying performance” refers to the avoidance of quality problems of dried product, specifically melting and sticky clods. “Redefining” refers to the failure to remove water from each granule structure by sublimation during freeze drying and “sticky clods” arise from the failure to remove water vapor that has been sublimated from individual granules to from general coffee bed tray.
    [0134] A typical freeze drying process involves freezing foamed coffee extract on a cold environment mat. When frozen, the coffee piece is granulated and sieved to a particular granule size before drying in a freeze dryer.
    [0135] The capacity of a freeze dryer is limited by its ability to dehydrate. The amount of water in the frozen coffee particles fed to the freeze dryer depends on the solids concentration of
    Petition 870180011253, of 02/09/2018, p. 38/53
    26/36 total coffee from the liquid coffee extract when it is frozen. The higher the concentration of coffee solids, the lower the water content and, therefore, the freeze dryer requires less use of its ability to remove that water.
    [0136] Therefore, for a given dehydration ability of a freeze dryer, a person can try to increase the product's operational productivity by increasing the concentration of solids fed to the dryer. However, it was previously noted that the increase in concentration has a detrimental effect on product quality such as product melting and production of sticky clumps of agglomerated granules. Because of this limitation, it was previously accepted that the feed extract should contain no more than about 50% of total coffee solids.
    [0137] However, according to the processes and products of the present disclosure it was found that the total concentration of coffee solids of up to 63% can be fed to a freeze dryer while avoiding melting and sticky clods. For example, superior extracts of 56% and 60% concentration can be formed with 15% (dry weight) of finely ground roasted coffee, with a D50 particle size of 30 to 40 microns and a D99 particle below 60 microns, and 85% (dry weight) of soluble coffee solids.
    EXAMPLES [0138] In order to illustrate the improved drying performance and product qualities, the following freeze-dried samples were prepared. In each case, the base extract was prepared by redissolving freeze-dried granules and adding water to achieve the required concentration of coffee solids. Drying was carried out under the same conditions for all samples: the dryer was a Ray2 model available from GEA Niro, from Soeborg, Denmark; the samples were dried in a standard tray with the heating profile, initial product weight, particle size of material fed to the dryer being identical.
    Petition 870180011253, of 02/09/2018, p. 39/53
    27/36
    Sample 1 -1 (Comparative) [0139] The final extract had a concentration of coffee solids of 56% (exclusively soluble coffee solids) and was air foamed, frozen, ground, sieved in sieves of sizes between 0.7 mm and 3.35 mm and finally vacuum dried. Iced coffee granules were frozen at -40 degrees C and vacuum dried for 3.0 hours or 3.4 hours.
    Coffee granulesfrozen and ground before drying Dry product after drying byfreeze Water (%) 44 0 Soluble coffee solids (%) 56 100 Insoluble coffee solids 0 0
    Sample 2-1 [0140] The final extract had a concentration of coffee solids of 56% (formed by soluble coffee solids from the base extract and coffee solids from the finely ground ground roasted coffee added before defoaming with the final product comprising 15% dry weight of ground roasted coffee and 85% dry weight equivalent of soluble coffee) and was air foamed, frozen, ground, sieved with sieves of sizes between 0.7 mm and 3.35 mm and finally dried. Iced coffee granules were frozen at -40 degrees C and vacuum dried for 3.0 hours or 3.4 hours.
    Coffee granulesfrozen and ground before drying Dry product after drying byfreeze Water (%) 44 0 Soluble coffee solids (%) 48 85 Insoluble coffee solids 8 15
    [0141] The presence of sticky clumps was quantified by sieving using a 3.35 mm sieve, with the following results:
    Sample 1-1 (Comparative) Sample 2-1 Feed Concentration for 56% 56% 56% 56%
    Petition 870180011253, of 02/09/2018, p. 40/53
    28/36
    Dryer(%) Drying time (h) 3.4 3.0 3.4 3.0 Sticky granules Free product flow from the tray Agglomerations Agglomerations Yes Yes Amount (%) 60.9 65.9 0.4 0.1 Physical quality Density (g / 100 ml) 21.5 22.3 21.6 21.9
    [0142] As can be seen, the inclusion of finely ground roasted coffee substantially eliminates the presence of sticky lumps.
    [0143] As well as the sieve comparison, direct visual comparison was made by scanning electron microscope (SEM) photographs. Figure 12 shows SEM photographs of the dried coffee products from Sample 1-1. While Figure 13 shows SEM photographs of the dried coffee products from Sample 2-1.
    [0144] As can be seen from the photos, Samples 2-1 containing finely ground roasted roasted coffee show less collapsed areas in their structure compared to Samples 1 -1 of pure soluble solids.
    Samples 1 -2 (Comparative) [0145] The final extract had a concentration of coffee solids of 60%, (exclusively soluble solids coffee solids) and was air foamed, frozen, ground, sieved in sieves of sizes between 0, 7 mm and 3.35 mm and finally vacuum dried. Iced coffee granules were frozen at -40 ° C and vacuum dried for 3.0 hours.
    Coffee granulesfrozen and ground before drying Dry product after drying byfreeze Water (%) 40 0 Soluble coffee solids (%) 60 100 Insoluble coffee solids 0 0
    Samples 2-2 [0146] The final extract had a coffee solids concentration of 60% (formed by soluble coffee solids from the base extract and coffee solids at
    Petition 870180011253, of 02/09/2018, p. 41/53
    29/36 from finely ground roasted roasted coffee added before defoaming with the final product comprising 15% dry weight of ground roasted coffee and 85% weight equivalent of soluble coffee) and was air foamed, frozen, ground, sieved with sieve sizes between 0.7 mm and 3.35 mm and finally dried. Iced coffee granules were frozen at -40 s C and vacuum dried for 3.0 hours.
    Coffee granulesfrozen and ground before drying Dry product after drying byfreeze Water (%) 40 0 Soluble coffee solids (%) 51 85 Insoluble coffee solids 9 15
    [0147] Again, the presence of sticky clods was quantified by sieving using a 3.35 mm sieve, with the following results:
    Sample 1-1(Comparative) Sample 21 Feeder Concentration for Dryer (%) 60% 60% Drying time (h) 3.0 3.0 Sticky granules Free product flow from the tray Agglomerations Yes Amount (%) 66 0 Physical quality Density (g / 100 ml) 22.0 22.7
    [0148] Direct visual comparison was made by scanning electron microscope (SEM) photographs. Figure 14 shows a SEM photograph of the dried coffee product from Sample 1-2. While Figure 15 shows a SEM photograph of the dried coffee product from Sample 2-2.
    [0149] As can be seen from the photos, Sample 2-2 which contains finely ground roasted coffee shows less collapsed areas in structure compared to Sample 1 -2.
    [0150] As another separate benefit it was found that the grinding of extract
    Petition 870180011253, of 02/09/2018, p. 42/53
    30/36 frozen coffee that contains finely ground roasted roasted coffee produces improved grinding performance in which less fine solids are generated compared to frozen coffee extracts formed from pure soluble coffee:
    Iced coffee chips Product (0.7 mm at3.335 mm) Fine solids (below 0.7 mm) 56% concentration with crushed ground roasted coffeefinely 80% 20% 56% concentration with crushed ground roasted coffeefinely 75% 25% 60% concentration with crushed ground roasted coffeefinely 79% 21% 60% concentration with crushed ground roasted coffeefinely 75% 25%
    [0151] For grinding, the same machine, process and parameters were used: 8 mm coin screen, 0.7 mm to 3.35 mm sieve screen [0152] Figure 6 shows a first drying process by sprinkling to form a spray dried soluble coffee product 44. A coffee concentrate intermediate 20 (flavored or unflavoured) is mixed with a ground and mixed coffee intermediate 30 using a high shear mixer 50 before the brewing step foaming 41. A high shear mixer 50 of the type described above can be used. The mixture is then foamed in step 41 and then filtered and optionally homogenized in step 42. The intermediate is then spray dried in step 43 to produce the spray dried soluble coffee product 44. The product can then be packaged in a container.
    [0153] Figure 7 shows a second spray drying process to form a spray dried soluble coffee product 44. The process is the same as the first spray drying process described above with the exception that the ground coffee product and mixed 30 is incorporated into a dry mixture. In particular, the spray drying apparatus (as known in the art)
    Petition 870180011253, of 02/09/2018, p. 43/53
    31/36 comprises a fine solids collector for recycling fine solids in coffee powder. In step 51, the ground and mixed coffee intermediate 30 is fed to the recycling line from the fine solid collector and is therefore incorporated into the product during the spray drying stage.
    [0154] It has been found that the ground and mixed coffee intermediate formed by jet grinding has very good dispersion characteristics in liquids (such as hot water or concentrated liquid coffee extract).
    EXAMPLES [0155] In order to illustrate the beneficial dispersion qualities of blended and blended coffee intermediate, the following samples were prepared as follows:
    Sample 1 (comparative) [0156] 100% Arabica beans, roasted to 8.5 La color, then ground in a cryogenic manner using previous techniques. 15% dry weight of the resulting ground material was then mixed dry by hand with 85% dried Arabica-based soluble coffee - final composition of 15% dry weight of ground roasted coffee, 85% dry soluble coffee equivalent .
    Sample 2 [0157] 15% roasted Arabica beans to the color of 8.5 La, then jet-ground with 85% soluble coffee based on dried Arabica - final composition of 15% dry weight of ground roasted coffee, 85% equivalent dry weight of soluble coffee. Sample 3 [0158] 30% roasted Arabica beans to the color of 8.5 La, then grinded with 70% dried Arabica-based soluble coffee to form a mixed intermediate. 50% dry weight of mixed intermediate mixed by hand dry with 50% dry weight of soluble coffee based on dried Arabica - final composition of 15% dry weight of ground roasted coffee, 85% dry weight equivalent of soluble coffee .
    Sample 4 [0159] 50% roasted Arabica beans to the color of 8.5 La, then crushed to
    Petition 870180011253, of 02/09/2018, p. 44/53
    32/36 jet with 50% soluble coffee based on dried Arabica to form a mixed intermediate. 30% dry weight of mixed intermediate mixed by hand dry with 70% dry weight of dried Arabica based soluble coffee - final composition of 15% dry weight of ground roasted coffee, 85% dry weight equivalent of soluble coffee .
    [0160] The drinks were then prepared from the samples and particle size distributions of dry and wet Helos (with and without ultrasound) were measured, with the following results:
    Sample % ground roasted coffee:% soluble coffee D90 Helos seca pm D90 agitated Helos wet pm D90 ultrasound - Helos wet pm 1 15:85 27.2 69.4 22.1 2 15:85 10.5 28.5 17.8 3 15:85 17.4 35.6 23.1 4 15:85 27.2 60.7 29.8
    [0161] The wet Helos of the stirred sample represents the particle size when made for the first time and is highest when there is poor dispersion of the finely ground roasted coffee particles in water, thereby forming agglomerations of material.
    [0162] It can be determined that agglomerations are formed by comparing the wet Helos with ultrasound measurement. Ultrasound works to break up clumps (if present).
    [0163] As can be seen from the results, Comparative Sample 1 formed with roasted and cryogenically ground coffee had characteristics of poor dispersion and significant agglutination - verified by the great difference between the Helos Figures moist with and without ultrasound - although the product has had the same total content of roasted ground coffee as Samples 2 to 4. By comparison, Samples 2 and 3 of the present disclosure have much better dispersion where the ground and mixed coffee intermediate has 15% or 30% dry weight of ground roasted coffee. Sample 4 with 50% dry weight of ground roasted coffee shows some improvement over the prior art composition, but
    Petition 870180011253, of 02/09/2018, p. 45/53
    33/36 less than Samples 2 and 3.
    [0164] Another aspect of the present disclosure relates to an innovative freeze-dried soluble coffee product that has an appearance reminiscent of ground roasted coffee.
    [0165] It has been surprisingly found that the addition of ground coffee of small particle size to a freeze-dried soluble coffee product can produce a darkening of the final product which results in the freeze-dried product that looks more like roasted coffee ground coffee products freeze-dried from the prior art.
    [0166] Roasted ground coffee particles are preferably colloidal in size with a dry Helos particle size distribution of less than or equal to 100 microns, preferably less than or equal to 50 microns, more preferably less than or equal to 30 microns.
    [0167] Roasted ground coffee can make up 5% to 30% dry weight of the freeze-dried product.
    [0168] Roasted ground coffee can be derived from cryogenic grinding of whole roasted coffee beans. However, preferably roasted ground coffee is obtained by the grinding process of the present disclosure described above with reference to Figure 1 in which ground roasted coffee is a component of the ground and mixed coffee intermediate.
    [0169] Roasted ground coffee can be incorporated into the product by a high shear mixture. Preferably, when the ground and blended coffee intermediate of the present disclosure is to be used, the ground roasted coffee is incorporated by using one of the processes described above with reference to Figures 4 and 5.
    [0170] The final freeze-dried coffee product has a color of 13 to 30 La Units on the Lange scale, preferably 16 to 25 La Units, more preferably 17 to 20 La Units.
    [0171] The density of the soluble coffee product also has an effect on color. Typically, the denser the product, the darker the color. However, it is not
    Petition 870180011253, of 02/09/2018, p. 46/53
    34/36 desirable to have a soluble product that is too dense. Therefore, the present disclosure provides a flexible alternative that can be used separately from (or in combination with) product density control to select the desired product color.
    [0172] Figure 8 illustrates results for a first set of three sample products, A to C. For all three samples A to C, the total concentration of solids (soluble coffee solids and ground roasted coffee solids where to apply) of the product fed to the freeze dryer was 50% and the drying time was 3.37 hours. Samples A to C had the following characteristics:
    Sample A (comparative example) [0173] The concentrated extract of Robusta de Rede Padrão was foamed and freeze-dried using previous known techniques without the inclusion of any roasted ground coffee. The reference color change from 0 is set to a Sample A density of 210 g / l. An increased density of 220 g / l results in a color change of -1.5 La Units. An increased density of 230 g / l results in a color change of -2.7 La Units.
    Sample B [0174] A freeze-dried product according to the process in Figure 5a with ground roasted coffee added after defoaming with the final product comprising 15% dry weight of ground roasted coffee and 85% dry coffee equivalent weight soluble.
    [0175] Compared to Sample A, Sample B produced a darker product with a color change of -3.0 Units La at a density of 210 g / l; -3.8 La Units at a density of 220 g / l.
    Sample C [0176] A freeze-dried product according to the process of Figure 4a with ground roasted coffee added before defoaming with the final product comprising 15% dry weight of ground roasted coffee and 85% dry coffee equivalent weight soluble.
    Petition 870180011253, of 02/09/2018, p. 47/53
    35/36 [0177] Compared to Sample A, Sample C produced a darker product with a color change of -1.5 Unit La at a density of 210 g / l; -2.4 La Units at a density of 220 g / l and -3.4 La Units at a density of 230 g / l.
    [0178] The results can be tabulated as follows:
    Sample Density (g / l) Color change from the reference color (La) THE 210 0 THE 220 -1.5 THE 230 -2.7 B 210 -3.0 B 220 -3.8 Ç 210 -1.5 Ç 220 -2.4 Ç 230 -3.4
    [0179] The following table illustrates results for a second set of two sample groups of products D and E subject to differential solids concentrations and drying times. Sample groups D and E had the following characteristics:
    Sample D (comparative example) [0180] Concentrated Standard Arabica extract was foamed and freeze dried without the inclusion of any roasted ground coffee. The reference color change from 0 was established for a sample density of 220 g / l for three conditions; feed solids concentration to the 56% dryer with 3 hours drying time, feed solids concentration to the 60% dryer with 3 hours drying time and feed solids concentration to the 56% dryer with 3.37 hours of drying time.
    Sample E [0181] A freeze-dried product according to the process in Figure 4a with ground roasted coffee added before defoaming with the final product comprising 15% dry weight of ground roasted coffee and 85% dry weight equivalent of soluble coffee and a density of 220 g / l. The same three conditions of Sample D were evaluated.
    Petition 870180011253, of 02/09/2018, p. 48/53
    36/36
    Sample Total concentration of solids fed to the dryer (%) Drying time(H) Color change from the reference color (La) D 56 3.0 0 AND 56 3.0 -11.05 D 60 3.0 0 AND 60 3.0 -7.45 D 56 3.37 0 AND 56 3.37 -9.35
    [0182] As can be seen from the data above, the inclusion of ground roasted coffee produces a marked darkening of the final product compared to a pure soluble coffee product.
    [0183] It has also been found that the freeze-dried product is more reminiscent of ground roasted coffee in which it is ground in step 23 to a particle size of 0.3 to 3.5 mm, preferably 0.3 to 2.5 mm , more preferably 0.3 to 1.5 mm.
    [0184] The crushed and mixed coffee product described above or the soluble coffee product described above or the freeze dried soluble coffee product described above can be packaged for sale in a container like a 101 jar as shown in Figure 9. Alternatively, the ground and mixed coffee product or the soluble coffee product or the freeze-dried soluble coffee product can be packaged in a container suitable for use in a beverage preparation machine. For example, Figure 10 shows a suitable container in the form of a cartridge 102 that can be used in a beverage preparation machine 103 as shown in Figure 11.
    [0185] The product may contain one or more additional beverage components such as artificial or natural sweeteners, dairy or non-dairy creams, lactose, vegetable fat, whey proteins, emulsifiers, stabilizers, modified starches, carriers, reinforcers, flavors, colors, nutrients, preservatives, flow agents or foaming agents.
    权利要求:
    Claims (15)
    [1]
    1. Coffee grinding process, characterized by the fact that it comprises the steps of:
    a) introduce the particles of a roasted coffee precursor into a grinding chamber;
    b) introducing particles of soluble coffee into the grinding chamber;
    c) blast a gas in the grinding chamber to mobilize the particles of the precursor of roasted coffee and instant coffee;
    d) to produce a ground and mixed coffee product having a D90 Helos dry particle size distribution of less than or equal to 40 microns by the comminution of the roasted coffee precursor particles by self-collision of the roasted coffee precursor particles and by the collision of the particles of soluble coffee with the particles of the precursor of roasted coffee inside the grinding chamber.
    [2]
    2. Coffee grinding process according to claim 1, characterized in that the particles of the roasted coffee precursor and the soluble coffee are mixed before being introduced into the grinding chamber.
    [3]
    3. Coffee grinding process according to claim 1, characterized in that the particles of the roasted coffee precursor and the soluble coffee are introduced separately into the grinding chamber.
    [4]
    Coffee grinding process according to any one of claims 1 to 3, characterized in that the particles of the roasted coffee precursor in step a) are at a temperature between 5 and 30 degrees Celsius.
    [5]
    5. Coffee grinding process according to any one of claims 1 to 4, characterized by the fact that the grinding chamber is not subject to cryogenic cooling during steps b), c) and d).
    [6]
    6. Coffee grinding process according to any one of claims 1 to 5, characterized in that the ground and mixed coffee product produced in step d) comprises 10% to 80% dry coffee weight
    Petition 870180067383, of 03/08/2018, p. 6/8
    2/3 ground roasted and 20% to 90% dry soluble coffee.
    [7]
    7. Coffee grinding process according to any one of claims 1 to 6, characterized in that the ground and mixed coffee product produced in step d) comprises 10% to 70% dry weight of ground roasted coffee and 30% to 90% dry soluble coffee.
    [8]
    8. Coffee grinding process according to any one of claims 1 to 7, characterized in that the ground and mixed coffee product produced in step d) comprises 15% to 50% dry weight of ground roasted coffee and 50% to 85% dry soluble coffee.
    [9]
    9. Coffee grinding process according to any one of claims 1 to 8, characterized in that the crushed and mixed coffee product produced in step d) comprises 50% dry weight of ground roasted coffee and 50% dry dry weight of soluble coffee.
    [10]
    10. Coffee grinding process according to any one of claims 1 to 9, characterized by the fact that in step d), the comminution results in the ground and mixed coffee product that has a dry D90 particle size distribution less than or equal to 30 microns.
    [11]
    11. Coffee grinding process according to any one of claims 1 to 10, characterized in that the roasted coffee precursor particles are whole roasted coffee beans.
    [12]
    12. Coffee grinding process according to any one of claims 1 to 10, characterized in that the roasted coffee precursor particles are coarsely ground roasted coffee beans.
    [13]
    13. Coffee grinding process according to any one of claims 1 to 12, characterized in that the soluble coffee particles are spray-dried instant coffee particles, freeze-dried instant coffee particles or a mixture thereof .
    [14]
    14. Coffee grinding process according to any one of claims 1 to 13, characterized by the fact that the gas blasted in the grinding chamber in step b) is nitrogen, air or a mixture thereof.
    Petition 870180067383, of 03/08/2018, p. 7/8
    3/3
    [15]
    15. Coffee grinding process according to claim 14, characterized by the fact that the gas is at a temperature between -20 degrees Celsius and at room temperature.
    类似技术:
    公开号 | 公开日 | 专利标题
    BR112013000929B1|2019-02-12|COFFEE CRUSHING PROCESS
    JP6235337B2|2017-11-22|Method and apparatus for forming a beverage from a dispersible enhanced powder
    RU2546233C2|2015-04-10|Instant coffee product manufacture method |
    GB2496265A|2013-05-08|Process for forming instant coffee comprising finely ground roasted coffee
    GB2495642A|2013-04-17|Instant coffee comprising finely ground roasted coffee
    RU2747852C2|2021-05-17|Coffee products and related methods
    AU2015261624B2|2017-04-20|Processes for forming soluble coffee products
    同族专利:
    公开号 | 公开日
    EP2659785B1|2019-06-19|
    GB2482032A|2012-01-18|
    KR101840070B1|2018-03-19|
    CN103096727B|2014-09-17|
    US20140261002A1|2014-09-18|
    ES2569087T3|2016-05-06|
    BR122014016517A2|2018-02-27|
    JP2021006055A|2021-01-21|
    WO2012009605A1|2012-01-19|
    EP2659785A1|2013-11-06|
    CN103918850A|2014-07-16|
    KR20140007318A|2014-01-17|
    PL2592940T3|2017-04-28|
    GB2482032B|2013-04-10|
    PL2659785T3|2019-11-29|
    CN103096727A|2013-05-08|
    EP2659783A1|2013-11-06|
    EP2659784A1|2013-11-06|
    US20130202748A1|2013-08-08|
    ES2733853T3|2019-12-03|
    CA2805488C|2018-11-27|
    PL2659783T3|2015-10-30|
    JP2015107137A|2015-06-11|
    UA110940C2|2016-03-10|
    US9357791B2|2016-06-07|
    JP6774994B2|2020-10-28|
    JP5799096B2|2015-10-21|
    US10194675B2|2019-02-05|
    RU2612786C2|2017-03-13|
    IL224135A|2017-03-30|
    CA2982733A1|2012-01-19|
    JP2016127868A|2016-07-14|
    EP2592940B1|2016-03-16|
    EP2592940A1|2013-05-22|
    EP3549451A1|2019-10-09|
    CA2982733C|2020-07-14|
    GB201012034D0|2010-09-01|
    CN103918850B|2015-11-18|
    IL247689D0|2016-11-30|
    ES2544742T3|2015-09-03|
    JP2013530716A|2013-08-01|
    JP6002793B2|2016-10-05|
    EP2659783B1|2015-07-08|
    JP2019013257A|2019-01-31|
    RU2013103424A|2014-08-27|
    BR112013000929A2|2016-05-17|
    CA2805488A1|2012-01-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US749378A|1904-01-12|harte |
    US1766447A|1926-02-20|1930-06-24|Moir Harry Wilson|Process and apparatus for grinding material and extracting volatile matter therefrom|
    US1933158A|1930-08-06|1933-10-31|Quaker Oats Co|Process for producing alpha cereal product in alpha new form|
    US1989415A|1931-04-21|1935-01-29|Daisey E W Bay|Mill hopper|
    US2154963A|1934-07-14|1939-04-18|Harold G Fitzgerald|Device for preparing coffee|
    US2418275A|1940-08-03|1947-04-01|Toole O|Apparatus for roasting coffee|
    US2282708A|1940-09-26|1942-05-12|Dantzig Tobias|Coffee roasting product, method, and machine|
    US2316207A|1941-04-08|1943-04-13|Atlantic Res Associates Inc|Method and apparatus for rapidly drying casein curd and like substances|
    US2859116A|1953-06-13|1958-11-04|Heimbs & Sohn|Treatment of coffee and other materials|
    US2857683A|1954-05-10|1958-10-28|Metallgesellschaft Ag|Coffee roaster|
    US2785070A|1954-11-16|1957-03-12|Ernest B Kester|Method of preparing pre-cooked puffed brown rice cereal|
    US2958472A|1956-11-23|1960-11-01|Commercial Solvents Corp|Fine particle pulverizer and classifier|
    US3120439A|1960-07-20|1964-02-04|Reale Lucio|Process for the production of dry coffee extract|
    US3132949A|1961-07-17|1964-05-12|Marvin N Crowe|Preparation of pre-cooked food product|
    US3261689A|1963-06-07|1966-07-19|Gen Foods Corp|Soluble coffee process|
    DE1692269C3|1965-04-02|1979-09-06|Societe Des Produits Nestle S.A., Vevey |Process for the production of powdered coffee extracts|
    GB1060178A|1965-09-20|1967-03-01|Fluid Energy Proc And Equipmen|Improvements in method and apparatus for preparing liquid suspensions|
    DE1570392A1|1965-10-12|1970-01-29|Huels Chemische Werke Ag|Process for the production of polyamide powders of increased viscosity|
    GB1141552A|1967-01-16|1969-01-29|Fluid Energy Proc And Equipmen|Improvements in fluid energy grinding method and means|
    AT283881B|1967-01-16|1970-08-25|Gen Foods Corp|Process for the production of a practically soluble coffee concentrate ready for infusion|
    DE1692260C3|1967-03-08|1978-11-02|General Foods Corp., White Plains, N.Y. |Process for making a rapidly soluble coffee product from roasted coffee|
    US3821450A|1968-02-29|1974-06-28|Osswald E F|Method for roasting and cooling granular matter such as coffee|
    US3565635A|1968-07-31|1971-02-23|Gen Foods Corp|Soluble coffee|
    US3595668A|1969-12-22|1971-07-27|Hills Bros Coffee|Continuous coffee roasting process|
    CH509557A|1970-03-10|1971-06-30|Battenfeld Maschfab|Device for the treatment of granular goods|
    US3697288A|1970-03-27|1972-10-10|Procter & Gamble|Vibration energy milling of ground coffee slurries|
    US3615667A|1970-04-20|1971-10-26|Procter & Gamble|Flaked coffee and products produced therefrom|
    US3615668A|1970-06-08|1971-10-26|Smitherm Industries|Method for processing particulate solids|
    US3671263A|1971-02-23|1972-06-20|Procter & Gamble|Semi-continuous countercurrent decaffeination process|
    US3749378A|1971-05-28|1973-07-31|Gen Foods Ltd|Producing a foamed liquid|
    DE2138165A1|1971-07-30|1973-02-08|Siemens Ag|ROTARY FLOW WHIRLERS FOR THE TREATMENT OF FINE-GRAIN OR GRANULATE PRODUCTS|
    US3821430A|1972-08-14|1974-06-28|Gen Foods Corp|Coffee product and process|
    US3840188A|1973-07-31|1974-10-08|Du Pont|Fluid energy drying and grinding mill|
    US3964175A|1974-11-11|1976-06-22|Michael Sivetz|Coffee roasting system|
    US4193758A|1976-06-14|1980-03-18|Food Processes, Inc.|Granular bed heating method|
    JPS5320466A|1976-08-11|1978-02-24|Ajinomoto Kk|Flavor imparting method of instant coffee|
    FR2390202B1|1977-05-11|1980-04-04|Anvar|
    DE2723294A1|1977-05-24|1978-11-30|Schlueter Edelfett|Coffee mixture mfr. for use in coffee bags - by grinding mixture of roasted coffee and coffee extract|
    NL7805597A|1977-05-24|1978-11-28|Schlueter Edelfett|METHOD OF PREPARING A COFFEE MIXTURE.|
    CA1110104A|1977-11-01|1981-10-06|Paul Morgan|Coffee product and process|
    GB2006603B|1977-11-01|1982-02-24|Gen Foods Ltd|Coffee product and process|
    CA1099579A|1978-06-12|1981-04-21|General Foods, Limited|Process for producing soluble coffee|
    US4390131A|1981-02-09|1983-06-28|Pickrel Jack D|Method of and apparatus for comminuting material|
    US4591508A|1982-02-12|1986-05-27|The Procter & Gamble Co.|Coffee product and process|
    US4428970A|1982-03-30|1984-01-31|General Foods Corporation|Multi-colored freeze-dried coffee and a process for producing the same|
    DE3217055A1|1982-05-06|1983-11-10|Bosch-Siemens Hausgeräte GmbH, 7000 Stuttgart|METHOD AND DEVICE FOR ROASTING, IN PARTICULAR SMALL QUANTITIES OF GREEN COFFEE BEANS|
    US4859473A|1983-03-30|1989-08-22|Nabisco Brands, Inc.|Process for making low sodium baked crackers|
    US4988590A|1983-07-22|1991-01-29|The Procter & Gamble Company|Ultrafast roasted coffee|
    US4553704A|1984-02-21|1985-11-19|James Howden & Company Limited|Pulverizing apparatus|
    US4582264A|1984-03-05|1986-04-15|Stephanoff Nicholas N|Jet-type grinding systems for large particles|
    US5223292A|1984-11-09|1993-06-29|Nabisco, Inc.|Method and dough compositions for making shelf-stable soft or chewy cookies|
    US4594257A|1985-03-11|1986-06-10|General Foods Corporation|Product and process using colloidal particles for producing an agglomerated instant coffee having a roast and ground appearance|
    EP0213645A1|1985-05-09|1987-03-11|S.A. Innovi N.V.|An apparatus for preparing coffee|
    US4722849A|1985-10-10|1988-02-02|Nabisco Brands, Inc.|Process for preparing chocolate chip cookies containing low melting fat and product|
    GB8525725D0|1985-10-18|1985-11-20|Gen Foods Ltd|Coffee process|
    JPH0559696B2|1985-11-11|1993-08-31|Ajinomoto General Foods Inc|
    JPS63129955A|1986-11-21|1988-06-02|Ajinomoto General Foods Kk|Stabilization of coffee extract solution|
    DE3714594C2|1987-04-28|1995-01-05|Novopack Maschinenbau Gmbh|Coffee bean roaster|
    JPH0452754B2|1988-02-19|1992-08-24|Hotsuka Koohoreeshon Kk|
    DE3818915A1|1988-06-03|1989-12-14|Kohlensaeurewerk Deutschland|METHOD FOR EXPLOSION CRUSHING OF CELL MATERIAL|
    US4997671A|1988-09-09|1991-03-05|Nabisco Brands, Inc.|Chewy dog snacks|
    IE65900B1|1988-10-15|1995-11-29|Satake Eng Co Ltd|Apparatus for evaluating quality of raw coffee beans|
    DE3839723C1|1988-11-24|1989-07-20|Herbert 7853 Steinen De Huettlin|
    US5000943A|1989-05-30|1991-03-19|Nabisco Brands, Inc.|Canine biscuits containing an inorganic pyrophosphate|
    US5071668A|1989-06-07|1991-12-10|Nabisco Brands, Inc.|Extrusion baking of cookies containing heat and shear sensitive additives|
    IE903109A1|1989-09-28|1991-04-10|Gen Foods Inc|Agglomeration process and apparatus therefor|
    WO1991009541A1|1989-12-21|1991-07-11|Kabushiki Kaisha Doutor Coffee|Device for roasting coffee beans|
    US5155923A|1990-01-11|1992-10-20|Blaw Knox Food & Chemical Equipment Company|Apparatus and process for conditioning particulate material|
    FR2662584B1|1990-06-05|1993-04-02|Servco Spa|POWDERED FOOD PRODUCT FOR THE PREPARATION OF INSTANT COFFEE, AND ITS MANUFACTURING METHOD.|
    US5327815A|1991-07-05|1994-07-12|Nestec S.A.|Device for use in beverage extraction machines|
    US5230281A|1991-07-10|1993-07-27|Blaw Knox Food & Chemical Equipment Co.|Apparatus for roasting coffee beans or the like|
    US5372826A|1991-08-16|1994-12-13|The Quaker Oats Company|Ready-to-eat cereal flakes and process for making same|
    JPH05161552A|1991-12-11|1993-06-29|Kazuo Enomoto|Coffee maker|
    US5236132A|1992-01-03|1993-08-17|Vortec, Inc.|Gradient-force comminuter/dehydrator apparatus and method|
    CA2090169A1|1992-03-12|1993-09-13|Jerome F. Trumbetas|Colloidal roasted coffee as aromatizer|
    TW218915B|1992-05-15|1994-01-11|Mitsui Petroleum Chemicals Ind|
    US5423132A|1992-09-30|1995-06-13|Graber; David A.|Dryer apparatus using hot gases in free standing vortex|
    DE4319176A1|1993-05-18|1994-11-24|Wilhelm Bormann|Heating method and heater|
    US5394623A|1993-10-12|1995-03-07|Sewell; Richard C.|Fluidized bed coffee roaster|
    EP0659484A1|1993-12-27|1995-06-28|Masuko Sangyo Co.,Ltd.|High-speed pulverizing method and equipment|
    US5894029A|1994-03-21|1999-04-13|Purebred Pet Products, Inc.|Method of making pet snack food|
    US5436023A|1994-04-29|1995-07-25|Pbfb Licensing Corporation|Process for roasting food slurries|
    US5455057A|1994-09-12|1995-10-03|Nestec S.A.|Preparation of a soluble coffee granulate product|
    US5567048A|1994-10-14|1996-10-22|Hammonds Technical Services, Inc.|Apparatus and method for injecting dry particulate material in a fluid flow line|
    ES2150477T3|1994-12-21|2000-12-01|Nestle Sa|FOOD POWDER.|
    US5598979A|1995-04-20|1997-02-04|Vortec, Inc.|Closed loop gradient force comminuting and dehydrating system|
    US5609097A|1995-04-24|1997-03-11|Newnan; Brian D.|Coffee bean roaster with visual display column|
    DE19520228A1|1995-06-01|1996-12-05|Gimborn Probat Werke|Arrangement for roasting bulk plant material, in particular coffee beans|
    US5544821A|1995-06-22|1996-08-13|Gupta; Rajendra P.|Energy efficient centrifugal grinder|
    DE19603627C2|1996-02-01|1998-04-23|Josef Fischer|Eddy current mill|
    DE19611112C2|1996-03-21|2002-04-18|Jackering Altenburger Masch|Method and device for producing extremely fine powders|
    US5725898A|1996-04-24|1998-03-10|Kraft Foods, Inc.|Method of making densified flowable roasted and ground coffee|
    US5915814A|1996-08-30|1999-06-29|Hydrofuser Technologies, Inc.|Cyclonic dryer|
    US5791066A|1996-08-30|1998-08-11|Hydrofuser Technologies, Inc.|Cyclonic dryer|
    DE19700084A1|1997-01-03|1998-07-09|Ute Steffenhagen|Coffee drink|
    AU6027798A|1997-01-17|1998-08-07|John W. Tidland|Roasting system with heat recycler|
    DE19719840A1|1997-05-12|1998-11-19|Bayer Ag|Micro vortex mill and method for drying and deagglomerating powdery materials|
    US5855326A|1997-05-23|1999-01-05|Super Fine Ltd.|Process and device for controlled cominution of materials in a whirl chamber|
    BR9811510A|1997-07-18|2000-09-26|C A Arnold & Associates Inc|Spraying materials on small particles.|
    US6405948B1|1997-07-18|2002-06-18|Pulsewave Llc|Liberating intracellular matter from biological material|
    US6395051B1|1997-07-18|2002-05-28|Soil Enhancement Technologies Llc|Small particle polyacrylamide for soil conditioning|
    JP3637434B2|1997-08-22|2005-04-13|アイ・シー電子工業株式会社|Method and apparatus for roasting granular material|
    US6010732A|1997-11-04|2000-01-04|General Mills, Inc.|Grain based extruded product and process of making|
    US5899391A|1997-11-17|1999-05-04|Hudnut Industries Inc.|Cyclonic processing system|
    GB9800296D0|1998-01-07|1998-03-04|Slotz Group Ltd|Improved coffee composition|
    AU1630300A|1998-11-19|2000-06-05|Praxis Werke, Inc.|Coffee roasting method and apparatus|
    US20040142078A1|1999-11-19|2004-07-22|Joachim Eichner|Coffee roasting methods and apparatus|
    US6123971A|1999-03-08|2000-09-26|Tidland; John W.|Home use coffee bean roasting device and method of roasting|
    US6270708B1|1999-03-12|2001-08-07|Tamer International, Ltd.|Agglomerating and drying apparatus|
    US6207211B1|1999-03-22|2001-03-27|Kraft Foods, Inc.|Roasted coffee and coffee roasting method|
    US20020027173A1|1999-03-23|2002-03-07|Polifka Francis D.|Apparatus and method for circular vortex air flow material grinding|
    US6971594B1|1999-03-23|2005-12-06|Vortex Dehydration Technology, Llc|Apparatus and method for circular vortex air flow material grinding|
    CA2267608A1|1999-03-31|2000-09-30|Raymond Lemaire|Method and apparatus for roasting coffee|
    US6764700B2|1999-05-17|2004-07-20|Kraft Foods Holdings, Inc.|Deep dish pizza crust|
    US6530534B1|1999-09-13|2003-03-11|Lee McGrath|Pneumatic comminution and drying system|
    AU7496400A|1999-09-18|2001-04-24|National Waste Recovery, L.L.C.|Air mill drying/grinding system and process|
    JP2001231452A|2000-02-21|2001-08-28|Ucc Ueshima Coffee Co Ltd|Method for producing roasted coffee aggregate|
    US6715705B2|2001-03-16|2004-04-06|Frank F. Rowley, Jr.|Two-stage comminuting and dehydrating system and method|
    US6517015B2|2000-03-21|2003-02-11|Frank F. Rowley, Jr.|Two-stage comminuting and dehydrating system and method|
    DE20005577U1|2000-03-24|2000-06-29|Alfred C G Nolte Kg|Roasting machine with integrated swirl separator and fan|
    US6572910B2|2000-05-27|2003-06-03|The Procter & Gamble Co.|Process for making tortilla chips with controlled surface bubbling|
    US20020046475A1|2000-08-23|2002-04-25|Vortex Aircon|Drying process with vortex tube|
    AUPR635001A0|2001-07-13|2001-08-02|Rmg Services Pty. Ltd.|Final additions to vortex comminution and drying system|
    AUPS236102A0|2002-05-16|2002-06-13|Aimbridge Pty Ltd|Grinder|
    KR100510322B1|2003-03-18|2005-08-26|김세일|Method for preparing instant coffee containing aroma extract|
    DE20313389U1|2003-08-29|2003-11-06|Weilandt Gerhard F|Coffee bean roasting assembly has inlet for hot air and beans inclined down a flat slope towards chamber low point and curved upward translation to sidewall|
    US20050132893A1|2003-12-17|2005-06-23|Kraft Foods Holdings, Inc.|Process for single-stage heat treatment and grinding of coffee beans|
    GB2413480B|2004-02-17|2006-08-30|Kraft Foods R & D Inc|An insert and a system for the preparation of beverages|
    DE102004030200A1|2004-06-15|2006-01-26|Krüger Gmbh & Co. Kg|Powdered composition with roasted coffee|
    US7438245B2|2004-07-13|2008-10-21|Ricoh Company, Ltd.|Milling and classifying apparatus, collision mill, air classifier, toner, and method for producing toner|
    US20060029703A1|2004-08-06|2006-02-09|Kraft Foods Holdings, Inc.|Process for single-stage heat treatment and grinding of mustard bran, and product and its uses|
    US20060040027A1|2004-08-17|2006-02-23|Kraft Foods Holdings, Inc.|Process for manufacture of grated cheese and uses thereof|
    US7445806B2|2004-09-02|2008-11-04|Kraft Foods Global Brands Llc|Process for selective grinding and recovery of dual-density foods|
    US20060083834A1|2004-10-14|2006-04-20|Kraft Foods Holdings, Inc.|Process for granulation of wet processed foods and use thereof|
    US20060088634A1|2004-10-25|2006-04-27|Kraft Foods Holdings, Inc.|Process for granulation of low-moisture processed foods and use thereof|
    JP2006297212A|2005-04-18|2006-11-02|Mikasa Sangyo Kk|Finely pulverizing manufacturing method of high fat food and fine powder food obtained thereby|
    US20060286232A1|2005-06-15|2006-12-21|Kraft Foods Holdings, Inc.|Process for granulation of low-moisture, high-lipid content processed foods and re-use thereof|
    US20060286230A1|2005-06-15|2006-12-21|Kraft Foods Holdings, Inc.|Process for packing separation and granulation of processed food content thereof, and products and uses thereof|
    EP1733625B1|2005-06-16|2008-08-13|Kraft Foods R & D, Inc. Zweigniederlassung München|Process for producing granular chocolate base materials for chocolate production and products thereof|
    US20060286246A1|2005-06-16|2006-12-21|Kraft Foods Holdings, Inc.|Preparation of bakery mixes|
    DE602005008928D1|2005-06-16|2008-09-25|Kraft Foods R & D Inc|Cocoa peel granule porcelain and method for grinding cocoa peel|
    US20060286269A1|2005-06-16|2006-12-21|Kraft Foods Holdings, Inc.|Process for granulation of edible seeds|
    JP2007006818A|2005-07-01|2007-01-18|Ucc Ueshima Coffee Co Ltd|Coffee bag|
    ES2315801T5|2005-07-18|2019-04-04|Douwe Egberts Bv|Production of soluble coffee assisted by enzymes|
    NL1031854C2|2006-05-22|2007-11-23|Drie Mollen Holding B V|Coffee bag.|
    US8067051B2|2006-06-19|2011-11-29|Kraft Foods R & D, Inc.|Process for milling cocoa shells|
    US8043645B2|2008-07-09|2011-10-25|Starbucks Corporation|Method of making beverages with enhanced flavors and aromas|
    DE102008039704A1|2008-08-26|2010-03-04|Tyco Electronics Amp Gmbh|Contact arrangement with bent strand, relay with contact arrangement and method for mounting a relay|
    JP5476866B2|2009-08-28|2014-04-23|コニカミノルタ株式会社|COMMUNICATION DEVICE, COMMUNICATION METHOD, COMMUNICATION PROGRAM, AND COMMUNICATION SYSTEM|
    GB2482032B|2010-07-16|2013-04-10|Kraft Foods R & D Inc|Coffee products and related processes|GB2482032B|2010-07-16|2013-04-10|Kraft Foods R & D Inc|Coffee products and related processes|
    EP3023362B1|2010-07-22|2018-01-03|K-fee System GmbH|Portion capsule having an identifier|
    GB2496177B|2011-11-04|2016-06-08|Kraft Foods R&D Inc|Processes for forming soluble coffee products|
    AU2015261624B2|2011-11-04|2017-04-20|Koninklijke Douwe Egberts B.V.|Processes for forming soluble coffee products|
    DE102012105282A1|2012-06-18|2013-12-19|K-Fee System Gmbh|Portion capsule and method of making a beverage with a portion capsule|
    DE102012223291A1|2012-12-14|2014-06-18|K-Fee System Gmbh|Portion capsule and method of making a beverage with a portion capsule|
    DE102013002037A1|2013-01-10|2014-07-10|Krüger Gmbh & Co. Kg|Instant beverage composition and process for its preparation and use|
    GB2514138A|2013-05-14|2014-11-19|Kraft Foods R & D Inc|Coffee product|
    JP6238634B2|2013-08-09|2017-11-29|サントリーホールディングス株式会社|Coffee powder composition|
    JP6141141B2|2013-08-09|2017-06-07|サントリー食品インターナショナル株式会社|Containerized coffee drink with finely ground coffee beans|
    WO2015019870A1|2013-08-09|2015-02-12|サントリー食品インターナショナル株式会社|Coffee powder composition and coffee beverage|
    US10314319B2|2013-11-20|2019-06-11|2266170 Ontario Inc.|Method and apparatus for accelerated or controlled degassing of roasted coffee|
    CN103749865B|2013-12-30|2015-07-29|东莞市嘉靖食品贸易有限公司|A kind of preparation method of white coffee|
    RU2553546C1|2014-01-28|2015-06-20|Закрытое акционерное общество "Московская кофейня на паяхъ"|Method for production of instant coffee with ground natural coffee addition|
    US9307860B2|2014-02-14|2016-04-12|Remington Designs, Llc|Processor control of solute extraction system|
    RU2573931C1|2014-12-26|2016-01-27|Общество с ограниченной ответственностью "ОРИМИ"|Coffee product manufacture method and coffee product consisting of sublimated instant coffee and finely ground roasted natural coffee|
    US9877495B2|2015-01-09|2018-01-30|Starbucks Corporation|Method of making a sweetened soluble beverage product|
    JP6608942B2|2015-02-27|2019-11-20|ケイ‐フィーシステムゲーエムベーハー|Disposable capsule containing filter elements connected by sealing|
    US10111554B2|2015-03-20|2018-10-30|Meltz, LLC|Systems for and methods of controlled liquid food or beverage product creation|
    US20160288988A1|2015-03-20|2016-10-06|Meltz, LLC|Method of and system for creating a consumable liquid food or beverage product from frozen liquid contents|
    US11084650B2|2015-06-10|2021-08-10|K-Fee System Gmbh|Portion capsule with a three-ply nonwoven fabric|
    KR20180030626A|2015-07-13|2018-03-23|카-페 시스템 게엠베하|Filter element with cutout|
    US10646066B2|2015-08-26|2020-05-12|Maeil Dairies Co., Ltd.|Coffee extraction system and coffee extraction method using same|
    PL3350101T3|2015-09-18|2020-05-18|K-Fee System Gmbh|Adapter for a single serve capsule|
    WO2017060215A1|2015-10-09|2017-04-13|Nestec S.A.|Process for micronizing coffee particles|
    AU2017209548A1|2016-01-18|2018-05-24|Société des Produits Nestlé S.A.|Pack for preparing food or beverage products|
    GB2563983B|2016-04-27|2019-12-11|Douwe Egberts Bv|Freeze-dried coffee powder and a method for the manufacture thereof|
    GB2554037B|2016-04-27|2019-01-09|Douwe Egberts Bv|Method for the manufacture of a freeze-dried coffee powder|
    EP3487311A1|2016-07-19|2019-05-29|Nestec S.A.|Coffee bean particles|
    TW201900517A|2017-05-12|2019-01-01|瑞士商耐斯泰克公司|Packaging for the preparation of foamed food or beverage products|
    JP2019017293A|2017-07-14|2019-02-07|アサヒ飲料株式会社|Bottled coffee drink, coffee feeling improver, and method for improving coffee feeling|
    RU2679057C2|2017-09-25|2019-02-05|Штраус Коффе Б.В.|Coffee composition containing instant freeze dried and natural roasted fine-grained coffee having freshy brewed natural coffee taste and aroma and its production method|
    TWI672102B|2017-11-16|2019-09-21|志勇無限創意有限公司|Assisting appatatus for bean roasting and bean roasting appatatus|
    US10834937B2|2018-11-16|2020-11-17|The Whole Coffee Company, LLC|Methods for preparing biomaterials in the absence of atmospheric oxygen|
    TWI702984B|2019-07-19|2020-09-01|豐億光電股份有限公司|A coffee powder particle size distribution measuring equipment and a powder dispersing device thereof and a method of measuring coffee powder particle size distribution|
    法律状态:
    2017-03-28| B25A| Requested transfer of rights approved|Owner name: KONINKLIJKE DOUWE EGBERTS B.V. (NL) |
    2017-11-14| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2018-06-12| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|
    2018-10-02| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-10-23| B06I| Publication of requirement cancelled [chapter 6.9 patent gazette]|Free format text: ANULADA A PUBLICACAO CODIGO 6.6 NA RPI NO 2491 DE 02/10/2018 POR TER SIDO INDEVIDA. |
    2018-12-26| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2019-02-12| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/07/2011, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/07/2011, OBSERVADAS AS CONDICOES LEGAIS |
    优先权:
    申请号 | 申请日 | 专利标题
    GB1012034.3|2010-07-16|
    GB1012034.3A|GB2482032B|2010-07-16|2010-07-16|Coffee products and related processes|
    PCT/US2011/044127|WO2012009605A1|2010-07-16|2011-07-15|Coffee products and related processes|BR122014016517A| BR122014016517A2|2010-07-16|2011-07-15|coffee processes and products, containers, machine and beverage preparation method|
    [返回顶部]