FIELD: coffee industry.
SUBSTANCE: one obtains a coffee extract containing from 40 to 55 wt % solid substances. One adds gas into the coffee extract in amount of 1 l (STP)/ kg to 5 l (STP)/kg of coffee extract to produce a gas-containing coffee extract at pressure higher than atmospheric pressure. Pressure is then relieved in the obtained coffee extract to form a foamed coffee extract. Frozen coffee extract is cooled down to −40 °C without shear rate or low shear rate to form a frozen coffee extract. Cooling step includes cooling the foamed coffee extract to a first temperature, cooling the foamed coffee extract from a first temperature to a second temperature, which is lower than the first temperature with duration of 5 to 90 minutes and cooling the foamed coffee extract from the second temperature to a temperature below −40 °C. First temperature is 1 °C above the freezing point of the foamed coffee extract, and the second temperature is 3 °C below the freezing point. Frozen coffee extract is grinded into a powder and dried. Freeze drying the coffee powder to produce the coffee beverage with a creamy foam, at least 0.25 cm3/g when reconstituted in water contains particles, including open gas bubbles and hollows from ice crystals and having closed porosity of less than 15 %. Open gas bubbles and ice crystal cavities have low mutual connectivity, so that less than 92 % of the intrusion is achieved at pressure of 0.6 MPa (90 abs. lbs/square inch) of Hg when measured by Hg-porometry, wherein intrusion into particles is considered to begin at 0.01 MPa (2 abs. lbs/square inch). Disclosed is a version of powdered coffee sublimation drying for production of coffee beverage.
EFFECT: group of inventions provides a product with improved foam properties, due to prevention of premature nucleation of ice crystals and growth of large crystals, thereby providing a new microstructure.
19 cl, 13 dwg, 6 tbl, 5 ex
| Title | Year | Author | Number | 
|---|---|---|---|
| INSTANT PRODUCT FOR BEVERAGE PRODUCTION | 2010 | 
 | RU2544385C2 | 
| INSTANT PRODUCT FOR BEVERAGE PREPARATION | 2008 | 
 | RU2491827C2 | 
| METHOD FOR PRODUCING FOAMING POWDERED COFFEE | 2022 | 
 | RU2837414C2 | 
| INSTANT PRODUCT FOR BEVERAGE PRODUCTION | 2010 | 
 | RU2543154C2 | 
| INSTANT DRY BEVERAGE | 2008 | 
 | RU2491828C2 | 
| INSTANT POWDERED COFFEE | 2020 | 
 | RU2808844C2 | 
| PRODUCTS WITH IMPROVED FOAMING PROPERTIES | 2011 | 
 | RU2617962C2 | 
| INSTANT DRINKING PRODUCT | 2008 | 
 | RU2499407C2 | 
| METHOD FOR PRODUCTION OF TEA OR COFFEE DRINK WITH ICE | 2017 | 
 | RU2729126C1 | 
| INSTANT POWDERED COFFEE | 2020 | 
 | RU2834408C2 | 
Authors
Dates
2020-08-26—Published
2017-04-27—Filed