DK163330B - PROCEDURE FOR THE MANUFACTURING OF DRIED COFFEE - Google Patents
PROCEDURE FOR THE MANUFACTURING OF DRIED COFFEE Download PDFInfo
- Publication number
- DK163330B DK163330B DK122783A DK122783A DK163330B DK 163330 B DK163330 B DK 163330B DK 122783 A DK122783 A DK 122783A DK 122783 A DK122783 A DK 122783A DK 163330 B DK163330 B DK 163330B
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- DK
- Denmark
- Prior art keywords
- coffee
- frozen
- freeze
- extract
- layer
- Prior art date
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- 235000013353 coffee beverage Nutrition 0.000 title claims description 76
- 238000000034 method Methods 0.000 title claims description 23
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000284 extract Substances 0.000 claims description 49
- 239000007788 liquid Substances 0.000 claims description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000002245 particle Substances 0.000 description 15
- 238000007710 freezing Methods 0.000 description 12
- 230000008014 freezing Effects 0.000 description 12
- 238000004108 freeze drying Methods 0.000 description 7
- 239000013078 crystal Substances 0.000 description 5
- 238000000227 grinding Methods 0.000 description 4
- 239000002184 metal Substances 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 239000003086 colorant Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 235000021539 instant coffee Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005549 size reduction Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Description
iin
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Opfindelsen angår en fremgangsmåde til fremstilling af frysetørret kaffe med udseende som ristet og formalet kaffe, hvorved kaffeekstrakt fryses i en flertrinsproces og derpå formales og frysetørres.The invention relates to a process for making freeze-dried coffee with the appearance of roasted and ground coffee, whereby coffee extract is frozen in a multistage process and then ground and freeze-dried.
5 Fremgangsmåder til fremstilling af frysetørret kaffe med den ønskede farve, enten lyst- eller mørkt-farvet, er kendte. Det er erkendt, at den hurtige frysning af et vandholdigt stof fremmer fordelingen af et stort antal små iskrystaller, og at langsom frysning frem-10 bringer et mindre antal større iskrystaller. Med hensyn til frysetørret kaffe er det fastslået, at en hurtigt frossen kaffeekstrakt indeholdende mindre iskrystaller giver en lystfarvet opløselig kaffe, medens en langsomt frosset kaffeekstrakt indeholdende 15 større iskrystaller giver en mørkere opløselig kaffe.Methods for making freeze-dried coffee of the desired color, either light or dark in color, are known. It is recognized that the rapid freezing of an aqueous substance promotes the distribution of a large number of small ice crystals and that slow freezing produces a smaller number of larger ice crystals. In the case of freeze-dried coffee, it has been established that a rapidly frozen coffee extract containing smaller ice crystals produces a light-colored soluble coffee, while a slow frozen coffee extract containing 15 larger ice crystals produces a darker soluble coffee.
En mørktfarvet frysetørret kaffe er almindeligvis blevet fortrukket, og der har været gjort mange anstrengelser for at frembringe en sådan kaffe, sædvanligvis ved at styre frysningen af kaffeekstrakten.A dark-colored freeze-dried coffee has generally been preferred, and much effort has been made to produce such coffee, usually by controlling the freezing of the coffee extract.
20 F.eks. angiver US patentskrift nr. 3 253 420 en fremgangsmåde til frysning af kaffeekstrakt på et afkølet metalbånd i løbet af et tidsrum på omkring 15 minutter. En frysemetode, hvorved kaffeekstrakten om-røres, medens den afkøles fra dens ispunkt til en 25 temperatur under dens eutektiske punkt i løbet af et tidsrum på 15-30 minutter, er angivet i US patentskrift nr. 3 399 061. Hurtigere metoder til frysning af kaffeekstrakter, som også gør produktfarven mørkere, er kendte, f.eks. fra US patentskrisft nr. 3 443 963, 30 ifølge hvilket kaffeekstrakten først afkøles til omkring -5 °C og holdes ved den temperatur i næsten 20 minutter før den hurtigt fryses. I US patentskrift nr.For example, U.S. Patent No. 3,253,420 discloses a process for freezing coffee extract on a cooled metal strip over a period of about 15 minutes. A freezing method whereby the coffee extract is stirred while it is cooled from its ice point to a temperature below its eutectic point over a period of 15-30 minutes is disclosed in U.S. Patent No. 3,399,061. coffee extracts which also darken the product color are known, e.g. U.S. Patent No. 3,443,963, 30, wherein the coffee extract is first cooled to about -5 ° C and maintained at that temperature for nearly 20 minutes before being rapidly frozen. In U.S. Pat.
5 966 979 er beskrevet en lagdelt fryseproces, hvorved den øvre del af et hurtigt frosset ekstraktlag smeltes, 35 idet der anbringes et lag af varm kaffeekstrakt oven 2No. 5,966,979 discloses a layered freezing process whereby the upper portion of a rapidly frozen extract layer is melted, applying a layer of hot coffee extract above 2.
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på det, og begge lag derefter fryses før påføringen af det næste lag.on it and then both layers are frozen before applying the next layer.
Selv om den mørktfarvede frysetørrede kaffe almindeligvis anses' for at ligne ristet og formalet kaffe 5 mere end lystfarvet frysetørret kaffe, afslører undersøgelse af ristet og formalet kaffe, at den faktisk består af partikler med mange forskellige farvetoner varierende fra lys til mørk kaffefarve. En frysetørret kaffe med kun én farve vil, selv om den er mørk, ikke kunne ligne ristet og formalet kaffe så meget som en frysetørret kaffe sammensat af lyst- og mørktfarvede frysetørrede kaffepartikler.Although dark-colored freeze-dried coffee is generally considered to resemble roasted and ground coffee 5 more than light-colored freeze-dried coffee, examination of roasted and ground coffee reveals that it actually consists of particles of many different shades ranging from light to dark coffee color. A single-color freeze-dried coffee, although dark, will not look like roasted and ground coffee as much as a freeze-dried coffee composed of light and dark-colored freeze-dried coffee particles.
Opfindelsens formål er at angive en fremgangsmåde til fremstilling af en frysetørret kaffe, der har udseende som ristet og formalet kaffe og består af lyst- og mørktfarvede frysetørrede kaffepartikler.The object of the invention is to provide a process for making a freeze-dried coffee which has the appearance of roasted and ground coffee and consists of light and dark colored freeze-dried coffee particles.
20 Dette opnås ved fremgangsmåden ifølge opfindelsen, som er særegen ved, at a) den nedre del af et lag af en vandig kaffeekstrakt fryses langsomt, mens den øvre del kun fryses så fast, 25 at der ikke er noget frit vand til stede i kaffeekstrak ten, og b) den øvre del af kaffeekstraktlaget lynfryses ved sprøjtning af en kryogen væske på lagets overflade.This is achieved by the method according to the invention, which is characterized in that a) the lower part of a layer of aqueous coffee extract is slowly frozen, while the upper part is only frozen so that no free water is present in coffee extract. and b) the upper portion of the coffee extract layer is flash frozen by spraying a cryogenic liquid on the surface of the layer.
30 I DE offentliggørelsesskrift nr. 2 044 123 er beskrevet en fremgangsmåde, hvorved hele kaffeekstrakten i et første trin afkøles til en krystal grød og i et andet trin fryses fast og derpå i et tredie trin afkøles videre til den kan ^ formales.30 in DE Publication No. 2,044,123 discloses a process whereby the whole coffee extract is cooled in a first step to a crystal porridge and frozen in a second step and then cooled in a third step until it can be ground.
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Ifølge opfindelsen fryses derimod først den nedre del af et lag af kaffeekstrakt langsomt, og den øvre del fryses ikke til brudfasthed, hvorpå den øvre del lynfryses ved påsprøjtning af en kryogen væske. Den således lagvis forskelligt frosne kaffe formales derefter. Denne fremgangsmåde adskiller sig i sine behandlingstrin væsentligt fra fremgangsmåden ifølge DE offentliggørelssesskrift nr.In contrast, according to the invention, the lower portion of a layer of coffee extract is first frozen slowly and the upper portion is not frozen for fracture strength, whereupon the upper portion is quickly frozen by spraying a cryogenic liquid. The coffee thus layerally frozen is then ground. This process differs substantially in its processing steps from the method of DE Publication No.
2 044 123 og fører til et kaffepulver, som består af lyse og mørke frysetørrede kaffepartikler og i udseende ikke adskiller sig fra formalet ristet kaffe.2 044 123 and results in a coffee powder which consists of light and dark freeze-dried coffee particles and in appearance does not differ from ground roasted coffee.
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Det første trin i fremgangsmåden ifølge opfindelsen består i frysning af en del af et lag af vandig kaffe-ekstrakt, medens den resterende del forbliver i det • væsentlige, men ikke helt frosset til fast stof. Be tegnelsen "i det væsentlige frosset" skal betyde en tilstand af kaffeekstrakten, hvori der praktisk taget ikke er noget frit vand til stede, men ekstrakten endnu ikke er frosset fast til det punkt, hvor 20 den er brudskør. Denne frysning kan hensigtsmæssigt ud føres ved anbringelse af kaffeekstraktlaget i en pande og afkøling af pandens underside. På denne måde fryses den nedre del af ekstraktlaget fast, før den øvre del af ekstraktlaget er fuldstændig fastfrosset. Mest fore-25 trukkent udføres frysningen på et kontinuerligt bevæ gende metalbånd som beskrevet i US patentskrift nr.The first step of the process of the invention consists in freezing a portion of a layer of aqueous coffee extract while the remaining portion remains substantially but not completely frozen to solid. The phrase "substantially frozen" should mean a state of the coffee extract in which there is practically no free water present, but the extract is not yet frozen to the point where it is brittle. This freezing can conveniently be effected by placing the coffee extract layer in a pan and cooling the underside of the pan. In this way, the lower part of the extract layer is frozen before the upper part of the extract layer is completely frozen. Most preferably, the freezing is performed on a continuously moving metal band as described in U.S. Pat.
3 253 420. Det kontinuerte metalbånd afkøles nedenunder af en række saltvandspander, som holdes ved stadigt lavere temperaturer langs båndets længde. Her 30 kan igen kaffeekstraktens nedre del fryses, medens la gets øvre del i det væsentlige, men ikke helt fastfryses. Den kryogene væske sprøjtes eller hældes hensigtsmæssigt' ud på overfladen af kaffeekstrakten ved det punkt langs båndets længde, hvor den foretrukne 35 frysningsgrad er nået.3,253,420. The continuous metal strip is cooled below by a series of saline pans which are kept at ever-lower temperatures along the length of the strip. Here, again, the lower portion of the coffee extract can be frozen, while the upper portion of the layer is substantially but not completely frozen. The cryogenic liquid is conveniently sprayed or poured onto the surface of the coffee extract at the point along the length of the strip where the preferred degree of freezing is reached.
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Ved en "kryogen væske" skal forstås en væske, som stammer fra kondensationen af de typisk inerte .gasser, hvilke gasser fortættes ved yderst lave temperaturer.By "cryogenic liquid" is meant a liquid derived from the condensation of the typically inert gases which are condensed at extremely low temperatures.
F.eks. er flydende nitrogen, som kondenseres ved -196 °C, særlig velegnet til anvendelse ved fremgangsmåden ifølge 5 opfindelsen. Kryogene væsker er nyttige på grund af den yderst lave temperatur, hvorved de fordamper, hvilket faktisk øjeblikkeligt fryser den i det væsentlige frosne kaffeekstrakt, når væsken sprøjtes derpå. De nævnte væsker fordamper hurtigt fra overfladen af den 10 lynfrosne kaffeekstrakt og efterlader ingen resterende spor i hverken det frosne eller det færdige kaffeprodukt.Eg. Liquid nitrogen condensed at -196 ° C is particularly suitable for use in the process of the invention. Cryogenic liquids are useful because of the extremely low temperature at which they evaporate, which in fact instantly freezes the substantially frozen coffee extract when the liquid is sprayed thereon. Said liquids evaporate rapidly from the surface of the 10 instant frozen coffee extract, leaving no trace of either the frozen or the finished coffee product.
Selv om der skulle blive spor tilbage af den kryogene væske i den frosne kaffeekstrakt (selv om dette som nævnt ikke er tilfældet), forhindrer den foretrukne 15 anvendelse af kondenserede inerte gasser enhver mulig forurening af det frysetørrede kaffeprodukt.Although traces of the cryogenic liquid should remain in the frozen coffee extract (although, as mentioned, this is not the case), the preferred use of condensed inert gases prevents any possible contamination of the freeze-dried coffee product.
Den kryogene væske påføres den i det væsentlige frosne del af kaffeekstraktoverfladen i form af en påsprøjt-20 ning. En sådan påsprøjtning er effektiv til øjeblikke ligt at fryse kun den øvre del af ekstraktlaget, hvilken øvre del er i det væsentlige, men ikke fuldstændigt fastfrosset før påføringen af væsken. Nettovirkningen af sprøjtningen af den kryogene væske på overfladen 25 er at skabe et lystfarvet lag af lynfrosset kaffe- ekstrakt oven på det mørkere farvede lag af konventionelt frosset kaffeekstrakt. En påsprøjtning med kryogen væske er hensigtsmæssig til styring af den mængde væske, der påføres, såvel som til at tilveje-30 bringe en jævn fordeling af væsken på kaffeekslrakl- lagets overflade. Rigtig styring af den påførte kryogene væske er vigtig for bevarelsen af den værdifulde kryogene væske.The cryogenic liquid is applied to the substantially frozen portion of the coffee extract surface in the form of a spray. Such spraying is effective for instant freezing only the upper portion of the extract layer, which upper portion is substantially but not completely frozen prior to application of the liquid. The net effect of spraying the cryogenic liquid on the surface 25 is to create a light colored layer of lightly frozen coffee extract on top of the darker colored layer of conventionally frozen coffee extract. A spray with cryogenic liquid is suitable for controlling the amount of liquid applied, as well as for providing an even distribution of the liquid on the surface of the coffee grounds. Proper control of the applied cryogenic fluid is important for the preservation of the valuable cryogenic fluid.
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Efter at den kryogene væske er blevet påført kaffe-ekstrakten udtages eller udtømmes de fuldstændigt frosne kaffeekstraktlag fra apparatet, hvori de er frosset, og formales. Formålet med at formale den frosne ekstra.kt er både at lette frysetørringsopera-5 tionen og at give en homogen blanding af lynfrosne og mere langsomt frosne kaffeekstraktpartikler. Formaling af den frosne ekstrakt tilvejebringer den tilfældige fordeling af de lystfarvede og mørktfarvede partikler ved den blandingsvirkning, som finder sted under stør-2Q relsereduktionen af den frosne kaffeekstrakt. Den fak tiske formalingsmetode er ikke særlig vigtig; en hammermølle som det er kendt inden for faget er særlig hensigtsmæssig til formaling af den frosne ekstrakt.After the cryogenic liquid has been applied to the coffee extract, the completely frozen coffee extract layers are removed or milled from the apparatus in which they are frozen and ground. The purpose of grinding the frozen extract is both to facilitate the freeze-drying operation and to provide a homogeneous mixture of lightly frozen and more slowly frozen coffee extract particles. Grinding the frozen extract provides the random distribution of the light-colored and dark-colored particles by the mixing effect that occurs during the size reduction of the frozen coffee extract. The actual grinding method is not very important; a hammer mill as is known in the art is particularly suitable for milling the frozen extract.
• ^ Den formalede frosne kaffeekstrakt frysetørres derpå ifølge metoder, som er velkendte indenfor faget.The milled frozen coffee extract is then freeze-dried according to methods well known in the art.
Frysetørring er grundliggende fjernelsen af vand fra en frosset genstand ved sublimering af vandet direkte fra den frosne tilstand til damptilstanden. En sådan 2o tørring udføres typisk i en beholder holdt ved et til strækkeligt lavt tryk til at tillade sublimering. Fremgangsmåden er f.eks. angivet i US patentskrift nr.Freeze drying is the basic removal of water from a frozen object by sublimating the water directly from the frozen state to the vapor state. Such drying is typically carried out in a container maintained at a sufficiently low pressure to allow sublimation. The method is e.g. disclosed in U.S. Pat.
3 365 806. Efter tørringen udtages produktet fra frysetørringsbeholderen, og den frysetørrede kaffe med ud-25 seende som ristet og formalet kaffe er opnået.3 365 806. After drying, the product is taken out of the freeze-drying container and the freeze-dried coffee with the appearance of roasted and ground coffee is obtained.
Som et alternativ kan det frosne kaffeekstraktlag frysetørres i hel form og derefter formales. En sådan udførelsesforin er ikke foretrukken på grund af 30 den relative ineffektivitet af frysetørring af en hel frossen plade. Formalingsoperationen er heller ikke særlig effektiv efter frysetørring, idet der dannes en betydelig mængde fint kaffemateriale. Det er imidlertid muligt at gennemføre fremgangsmåden ifølge denne 35 udførelsesform, hvis der tilvejebringes tilstrækkelig kontrol med dannelsen af fint kaffemateriale.Alternatively, the frozen coffee extract layer can be lyophilized in full form and then ground. Such an embodiment is not preferred due to the relative inefficiency of freeze drying of a whole frozen plate. The milling operation is also not very effective after freeze-drying, since a considerable amount of fine coffee material is formed. However, it is possible to carry out the process of this embodiment if sufficient control is provided for the formation of fine coffee material.
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Frysetørrede kaffepartikler med mindst tre forskellige farvninger ses at dannes ved fremgangsmåden ifølge opfindelsen. Som beskrevet ovenfor består den frosne kaffeekstrakt af to lag, et lystfarvet og et mørkt-farvet lag, efter påføringen af den kryogene væske, g Således dannes ved formaling partikler i det mindste fra det mørktfarvede lag og det lystfarvede lag, hvilket giver to forskellige partikelfarvninger. En tredje farvning fås fra den del af den frosne ekstrakt som udgør grænsen mellem det lystfarvede og det mørkt-^0 farvede lag. Partikler dannet ud fra dette ville være mørktfarvede på visse flader og lystfarvede på andre. Partiklerne af de tre farvninger blandes homogent under formalingen, således at der ved frysetørringen dannes en frysetørret kaffe med udseende som ristet og for-. ^ malet kaffe.Freeze-dried coffee particles of at least three different colors are seen to be formed by the process of the invention. As described above, the frozen coffee extract consists of two layers, a light-colored and a dark-colored layer, after the application of the cryogenic liquid, g. Thus, by grinding, particles are formed at least from the dark-colored layer and the light-colored layer, giving two different particle colors. . A third staining is obtained from the portion of the frozen extract which forms the boundary between the light-colored and the dark-colored layer. Particles formed from this would be dark colored on some surfaces and light colored on others. The particles of the three stains are mixed homogeneously during the milling, so that in the freeze-drying, a freeze-dried coffee is formed with the appearance of roasting and pre-mixing. ^ ground coffee.
Det følgende eksempel tjener til nærmere belysning af fremgangsmåden ifølge opfindelsen.The following example serves to elucidate the method of the invention.
20 EKSEMPELEXAMPLE
1. Et 19 mm dybt lag af vandig kaffeekstrakt (25 vægt-pct. opløseligt fast stof) blev anbragt i en rustfri stålbakke holdt ved -30 °C. Ekstrakten blev holdt ved 22 -30 °C, indtil bunden af laget var frosset fast, men den øvre del stadig var klæbrig.1. A 19 mm deep layer of aqueous coffee extract (25 wt% soluble solid) was placed in a stainless steel tray held at -30 ° C. The extract was kept at 22 -30 ° C until the bottom of the layer was frozen, but the upper portion was still sticky.
2. Flydende nitrogen blev hældt oven på ekstraktlaget, således at det dækkede hele lagets overflade, hvorved 2q den klæbrige øvre del øjeblikkeligt frøs. Det flydende nitrogen fik derpå lov at fordampe.2. Liquid nitrogen was poured on top of the extract layer to cover the entire surface of the layer, immediately freezing 2q of the sticky upper. The liquid nitrogen was then allowed to evaporate.
3. Den frosne kaffeekstrakt blev reduceret i størrelse ved, at pladen blev tvunget igennem en sigte med 22 maskevidde 2,38 mm. De frosne partikler blev rystet for at fordele de forskelligt farvede partikler ensartet igennem mængden.3. The frozen coffee extract was reduced in size by forcing the plate through a 22 mesh screen 2.38 mm. The frozen particles were shaken to distribute the differently colored particles uniformly throughout the amount.
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7 4. De frosne kaffepartikler blev derpå frysetørret i et laboratorietrysetørrlngsapparat holdt ved et tryk på omkring 33,33 Pa og en pladetemperatur på 42 °C i 16 timer.7. The frozen coffee particles were then freeze-dried in a laboratory freeze-drying apparatus maintained at a pressure of about 33.33 Pa and a plate temperature of 42 ° C for 16 hours.
5 Den resulterende frysetørrede kaffe havde forskelligt farvede partikler og blev karakteriseret som havende et udseende som ristet og formalet kaffe.The resulting freeze-dried coffee had different colored particles and was characterized as having an appearance like roasted and ground coffee.
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Claims (2)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US36371882A | 1982-03-30 | 1982-03-30 | |
| US36371882 | 1982-03-30 |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| DK122783D0 DK122783D0 (en) | 1983-03-17 |
| DK122783A DK122783A (en) | 1983-10-01 |
| DK163330B true DK163330B (en) | 1992-02-24 |
| DK163330C DK163330C (en) | 1992-07-20 |
Family
ID=23431414
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK122783A DK163330C (en) | 1982-03-30 | 1983-03-17 | PROCEDURE FOR THE MANUFACTURING OF DRIED COFFEE |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS58187138A (en) |
| AT (1) | AT380628B (en) |
| CA (1) | CA1204327A (en) |
| CH (1) | CH658571A5 (en) |
| DK (1) | DK163330C (en) |
| ES (1) | ES8406851A1 (en) |
| FR (1) | FR2524267B1 (en) |
| GB (1) | GB2119625B (en) |
| IE (1) | IE53999B1 (en) |
| IT (1) | IT1167090B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK168418B1 (en) * | 1992-02-26 | 1994-03-28 | Taarup As Maskinfab | Mowers with mechanical simultaneous adjustment of river rotor angle and height |
| US8549768B2 (en) * | 2011-03-11 | 2013-10-08 | Linde Aktiengesellschaft | Methods for freeze drying |
| GB2496177B (en) * | 2011-11-04 | 2016-06-08 | Kraft Foods R&D Inc | Processes for forming soluble coffee products |
| WO2020161068A1 (en) * | 2019-02-05 | 2020-08-13 | Société des Produits Nestlé S.A. | Soluble coffee powder |
| FR3098090B1 (en) | 2019-07-05 | 2021-06-04 | Genialis | SUPERIOR LYOPHILISE COFFEE AND ITS PREPARATION PROCESS |
| CN115243555A (en) * | 2020-03-10 | 2022-10-25 | 雀巢产品有限公司 | Soluble coffee powder |
| CN113712224B (en) * | 2021-08-24 | 2023-12-22 | 昆明弘承食品科技有限公司 | Coffee bean baking system capable of controlling caffeine content and baking method thereof |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1137461A (en) * | 1966-01-14 | 1968-12-18 | Atlas As | Method for freeze-drying liquids and plant for carrying the method into effect |
| FR1482105A (en) * | 1966-04-01 | 1967-05-26 | Nestle Sa | Process for the preparation of powdered extracts of plant materials |
| US3493388A (en) * | 1966-11-30 | 1970-02-03 | Procter & Gamble | Process for preparing instant coffee |
| DE1927801B2 (en) * | 1969-05-31 | 1976-02-05 | Dr. Otto Suwelack Nachf., 4425 Billerbeck | PROCESS FOR THE PRODUCTION OF GRANULES BY FREEZE-DRYING |
| GB1286288A (en) * | 1969-10-23 | 1972-08-23 | Hag Ag | Process for the preparation of freeze-dried products from liquids |
| US3809766A (en) * | 1972-05-12 | 1974-05-07 | Gen Foods Corp | Method for producing an enhanced freeze dried coffee |
| CA1182326A (en) * | 1980-04-09 | 1985-02-12 | Fouad Z. Saleeb | Edible carriers for volatile components |
| CA1151940A (en) * | 1980-04-10 | 1983-08-16 | William J. Einstman | Soluble coffee product |
| US4313265A (en) * | 1980-04-10 | 1982-02-02 | General Foods Corporation | Process for preparing microporous structured soluble coffee product |
| DE3132563A1 (en) * | 1980-08-30 | 1982-10-07 | Werner Georg 7981 Vogt Munk | Process for producing freeze-dried products, in particular foods |
-
1983
- 1983-03-15 CA CA000423680A patent/CA1204327A/en not_active Expired
- 1983-03-15 IE IE561/83A patent/IE53999B1/en not_active IP Right Cessation
- 1983-03-17 DK DK122783A patent/DK163330C/en not_active IP Right Cessation
- 1983-03-18 GB GB08307526A patent/GB2119625B/en not_active Expired
- 1983-03-25 IT IT47991/83A patent/IT1167090B/en active
- 1983-03-29 CH CH1747/83A patent/CH658571A5/en not_active IP Right Cessation
- 1983-03-29 JP JP58053435A patent/JPS58187138A/en active Granted
- 1983-03-29 FR FR8305146A patent/FR2524267B1/en not_active Expired
- 1983-03-29 AT AT0111383A patent/AT380628B/en not_active IP Right Cessation
- 1983-03-29 ES ES521084A patent/ES8406851A1/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB2119625B (en) | 1985-10-30 |
| ES521084A0 (en) | 1984-09-01 |
| AT380628B (en) | 1986-06-25 |
| ES8406851A1 (en) | 1984-09-01 |
| DK122783D0 (en) | 1983-03-17 |
| FR2524267B1 (en) | 1988-07-22 |
| ATA111383A (en) | 1985-11-15 |
| CA1204327A (en) | 1986-05-13 |
| IT1167090B (en) | 1987-05-06 |
| JPS58187138A (en) | 1983-11-01 |
| FR2524267A1 (en) | 1983-10-07 |
| IE53999B1 (en) | 1989-05-10 |
| IE830561L (en) | 1983-09-30 |
| IT8347991A0 (en) | 1983-03-25 |
| GB8307526D0 (en) | 1983-04-27 |
| CH658571A5 (en) | 1986-11-28 |
| DK122783A (en) | 1983-10-01 |
| DK163330C (en) | 1992-07-20 |
| GB2119625A (en) | 1983-11-23 |
| JPH0379974B2 (en) | 1991-12-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUP | Patent expired | ||
| PUP | Patent expired |