GERNI, Kadriye (Seferihisar Cad. No: 63, CamlikoyuGuzelbahce, Izmir, 35317, TR)
ORGEN, Bulend (Seferihisar Cad. No: 63, CamlikoyuGuzelbahce, Izmir, 35317, TR)
GERNI, Kadriye (Seferihisar Cad. No: 63, CamlikoyuGuzelbahce, Izmir, 35317, TR)
| CLAIMS An instant coffee with coffee grounds and foam characterized by 65% to 97.5%) on dry matter of roasted and ground coffee beans and 2.0% to 2.5% on dry matter of flavor. An instant coffee according to Claim 1, characterized by a flavor comprising natural extracts, volatile oils, nature identical flavoring substances used as flavoring agents, maltodextrin used as a carrier, thickener agents enabling binding together, milk powder, stabilizer which ensures stability of the mixture, emulsifying salt and anticaking agent. An instant coffee according to Claim 2, characterized by an emulsifying salt which is provided in the flavor and which is disodium phosphate . An instant coffee according to Claim 2 or 3, characterized by an anticaking agent which is provided in the flavor and which is silicon dioxide . An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is Turkish delight flavor. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is mastic flavor. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is coconut flavor. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is almond flavor. 9. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is hazelnut flavor. 10. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is cardamom flavor. 11. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is chocolate flavor. 12. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is mint flavor. 13. An instant coffee according to any of Claims 1 to 4, characterized by a flavor which is fruit flavors. 14. An instant coffee according to any of the preceding claims characterized by a foaming agent which enables the prepared coffee to be foamy and which is produced from coffee bean membrane. 15. An instant coffee according to any of the preceding claims characterized by 20% to 30% on dry matter of sugar. 16. A production method for obtaining an instant coffee according to any of Claims 1 to 13, comprising the steps of roasting the coffee bean, mixing the roasted coffee bean with the other materials (flavor and optionally sugar) grinding the obtained mixture, agglomerating the ground mixture, drying the agglomerated mixture, cooling the dried mixture and packaging the cooled powder in a nitrogen gas medium. 17. An instant coffee according to Claim 16, characterized by a production method comprising a packaging step for single use packages realized under nitrogen gas. 18. An instant coffee according to Claim 16 or 17, characterized by a production method comprising a grinding step which enables the particle size of the mixture to be processed into 10 to 90 microns. 19. An instant coffee according to any of Claims 16 to 18, characterized by a production method comprising an agglomeration step which is carried out at a temperature of 100° to 200°C under 50 to 150 kg/h steam. 20. An instant coffee according to any of the preceding claims which is soluble in water in an amount of 25% to 50% on dry matter when mixed with hot water. |
METHOD THEREOF
Field of the Invention
The present invention relates to an instant coffee, which, when boiling water is added thereon, becomes ready to drink with coffee grounds and foam, whereby enables the user to enjoy traditional Turkish coffee appearance, texture and taste; and a production method for the said instant coffee.
Background of the Invention
In the production of instant coffee, firstly the coffee beans are roasted. The coffee beans, which are ground after they are roasted, are then placed in percolators. They are cooked with hot water whereby the coffee concentrate is enabled to pass to the water. Then the water therein is evaporated whereby coffee extract is obtained. This coffee concentrate is dried by spray-drying or freeze-drying techniques and processed into instant coffee. With this process, an instant coffee which is 100% soluble in water is obtained.
In order to remove the water within the coffee extract basically two methods are used. One of these methods is freeze drying while the other is spray drying the coffee. In freeze drying technique, the basic principle is the removal of water by sublimation. The coffee extract is frozen approximately to minus forty degrees Celcius and the water remaining therein is enabled to crystallize at this temperature. The crystallized water is removed from the coffee by using sublimation method. In spray drying method, the coffee concentrate is sprayed from the drying towers. When the coffee extract contacts air with high temperature, the water remaining therein evaporates at high temperature. However, the fact that the coffee extract contacts the high temperature wall may affect negatively the oils within the coffee and cause the coffee flavor to deteriorate.
The United States patent document US4594256 discloses a method for producing agglomerated instant coffee. With the said method, instant coffee having a roasted and ground appearance can be obtained. In the said method, the dried coffee which is obtained by spraying is first ground into powder of an average particle size of 27 to 75 microns. Then in order for the powder particles to bind together cohesiveness of the powder is adjusted. In the next step, regular shaped and loosely bound lumps having a size of 800 to 2100 microns are obtained from the cohesive adjusted powder. The outer surfaces of the lumps are fused to a depth of 5 to 30 microns and the fused lumps are dried and screened to produce an agglomerated instant coffee having a density of 0.20 to 0.28 gms/cc. The said agglomerate size may vary from 800 to 1300 microns.
In the said United States patent document, coffee that is 100% soluble in water (spray-dried) is used in production of instant coffee. Therefore the said instant coffee does not leave any coffee grounds when it is prepared and a 100% soluble instant coffee is obtained. Furthermore oil is used during agglomeration process in the invention disclosed in the said document. The United States patent document US2004265449 discloses a method for producing non-segregating flavored coffee. The flavored coffee content is about 80% to 99.5% on dry matter. Preferably the content is between 92% and 96%. The said coffee comprises roasted and ground coffee component, an instant coffee component or a mixture thereof. The coffee obtained in the invention disclosed in the United States patent document US2004265449 is mixed with water and filtered to be consumed without coffee grounds or foam. Summary of the Invention
The objective of the present invention is to realize an instant coffee with coffee grounds which does not completely soluble when prepared and whose solubility rate is 25% to 50% by weight, and a production method thereof.
Another objective of this invention is to realize an instant coffee with long shelf life and production method thereof.
A further objective of this invention is to realize an instant coffee which has foam when it is prepared and production method thereof.
Detailed Description of the Invention
The instant coffee essentially comprises
65%o to 97.5%o on dry matter of roasted and ground coffee beans and
2.0% to 2.5% on dry matter of flavor.
The flavor comprises natural extracts, volatile oils, nature identical flavoring substances used as flavoring agents, maltodextrin used as a carrier, thickener agents enabling binding together, milk powder, stabilizer which ensures stability of the mixture, emulsifying salt and anticaking agent.
In the preferred and alternative embodiments of the invention, disodium phosphate is used as the emulsifying salt and silicon dioxide is used as the anticaking agent in the flavor. In the preferred and alternative embodiments of the invention, coffee oil, mastic oil, coconut oil, almond oil, hazelnut oil, cocoa oil, mint oil, fruit oil is used as the volatile oils in the flavor. In the preferred embodiment of the invention, the flavor in the instant coffee is Turkish delight {lokum) flavor. The Turkish delight flavor comprises natural extracts, volatile oils, nature identical Turkish delight flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
In the alternative embodiments of the invention, the flavor in the instant coffee may be mastic flavor, coconut flavor, almond flavor, hazelnut flavor, cardamom flavor, chocolate flavor, mint flavor or fruit flavors. The mastic flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical mastic flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The coconut flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical coconut flavor, coconut oil, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The almond flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical almond flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The hazelnut flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical hazelnut flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The cardamom flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical cardamom flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The chocolate flavor used in the alternative embodiment of the invention comprises cocoa powder, natural extracts, volatile oils, nature identical chocolate flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The mint flavor used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical mint flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The fruit flavors used in the alternative embodiment of the invention comprises natural extracts, volatile oils, nature identical fruit flavor, maltodextrin, glucose, gum arabic, milk powder, stabilizer, emulsifying salt and anticaking agent.
The inventive instant coffee further comprises a foaming agent which enables the coffee that is prepared to be foamy. The foaming agent is obtained by special processing of the membrane located on the coffee bean. The foaming agent is present in the instant coffee in an amount of 0.5% to 2.0% on dry matter.
In one embodiment of the invention, the foaming agent is provided in the flavor.
In one embodiment of the invention the instant coffee comprises sugar. In the said embodiment, the instant coffee comprises 20% to 30% on dry matter of sugar. The inventive instant coffee production method comprises the steps of roasting the coffee beans, mixing the roasted coffee beans with the other materials (flavor and optionally sugar)
grinding the obtained mixture,
agglomerating the ground mixture,
drying the agglomerated mixture,
cooling the dried mixture and
packaging the cooled powder in a nitrogen gas medium. In the inventive instant coffee production method, firstly the coffee beans are roasted to obtain the desired taste. In the preferred embodiment of the invention, Arabica coffee beans are used. After the coffee beans are roasted, the roasted coffee beans, and the flavor and optionally sugar that are prepared in advance are mixed together. The mixing process is carried out in mixer which has shovels rotate as mixing elements on the mixer shaft in a horizontal, cylindrical drum. Mixing process continues for approximately three minutes; thus a homogeneous mixture is obtained. The obtained homogeneous mixture is later ground to be processed into small sizes. The grinding process continues until the particle size becomes approximately 10 to 90 microns. When the particles reach the desired size the obtained mixture is agglomerated. In the preferred embodiment of the invention, the agglomeration process is carried out at a temperature of 100° to 200°C under 50 to 150 kg/h steam. The agglomeration process approximately takes 0.3 to 1 minute. Following the agglomeration process the obtained mixture is taken to drying. The mixture is preferably dried such that 5% moisture on dry matter. The coffee mixture, which is dried and cooled to 30° to 40°C, is later packaged in a nitrogen gas medium.
In the preferred embodiment of the invention, packaging process is carried out for single use. In order for the coffee mixture placed into the package not to deteriorate during the shelf life, packaging is carried out under nitrogen gas. In order to prevent the coffee from contacting with oxygen, nitrogen gas is pumped into the package during packaging and the air with oxygen present in the package is ensured to be discharged. Then the mixture is filled into the air evacuated package. In the inventive instant coffee production method, owing to the fact that the coffee is not filtered; when the coffee is prepared by the user by pouring hot water onto the coffee, the coffee is ensured to have coffee grounds and foam. This way the user is ensured to enjoy traditional Turkish coffee appearance, texture and taste. Within the framework of these basic concepts, it is possible to develop a wide variety of embodiments of the inventive "An Instant Coffee and Production Method Thereof. The invention cannot be limited to the examples described herein; it is essentially according to the claims.