FIELD: food industry.
SUBSTANCE: invention relates to instant coffee products manufacture methods. According to one of the invention versions, the method for manufacture of an instant coffee product, including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight, envisages production of a concentrated coffee extract, its foaming and preliminary freezing for production of a foamed preliminarily frozen intermediate coffee product where one incorporates fried ground coffee by way of mixing; then one performs freezing till production of a frozen coffee intermediate product that is then ground and sieved for production of a ground coffee intermediate product; the latter is subjected to sublimation drying for manufacture of a sublimated instant coffee product. The other invention version is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed till obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs freezing for manufacture of a frozen intermediate coffee product; the latter is ground and sieved till obtainment of a ground intermediate coffee product that is subjected to sublimation drying for manufacture of a sublimated instant coffee product. Additionally, one of the invention versions is a method for manufacture of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight. According to the method, a concentrated coffee extract is produced, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; coffee is subjected to spray drying for obtainment of an instant coffee product dried by spraying. Additionally, the invention relates to a method for production of an instant coffee product including 10 - 60%, preferably, 10 - 30% of fried ground coffee in terms of dry substance weight; according to the method, a concentrated coffee extract is obtained, foamed for obtainment of a foamed intermediate coffee product where one incorporates fried ground coffee by way of mixing; one performs filtration and homogenisation of the intermediate coffee product; the latter is subjected to spray drying for obtainment of an instant coffee product dried by spraying.
EFFECT: invention allows to manufacture an instant coffee product with improved consumer properties, having a natural coffee taste, with a homogeneous and uniform structure with improved solubility preventing formation of lumps and a layer of dark foam on top and "dirty" mark inside the cup.
14 cl, 5 dwg
