초록 ▼

A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellu

A thin, transparent coffee glass is disclosed which is prepared by forming a mixture containing above 4% to 12% water and about 88% to above 96% total coffee derived solids. These solids can further contain up to 20% hydrolyzed mannan and oligomers having a DP from 1 to 10 and up to 10% coffee cellulosic sugars. The coffee melt is characterized by having a glass transition temperature between 30°C. to 80°C. The coffee melt is heated to a temperature of 60°C. to 130°C. and extruded into a thin continuous film, stretched to further form a thin film which is rapidly cooled into a hard coffee glass which is shiny on both sides, dark in color and transparent. This transparent glass is then dried to a stable moisture content. The coffee glass provides a shiny appearance to any coffee product it is combined with an is an excellent means of entrapping and protecting coffee aromas. Furthermore, the coffee glass provides a means for shaping numerous new coffee products. The thin flakes of coffee glass disolve rapidly.

대표청구항 ▼

A method of forming a transparent, stable coffee glass comprising: (a) preparing a mixture of 100% coffee derived solids comprising about 4%-12% water and 88% to less than 96% coffee solids, said mixture having a glass transition temperature of 30°C. to 80°C.; (b) heating the mixture to a temperatur

A method of forming a transparent, stable coffee glass comprising: (a) preparing a mixture of 100% coffee derived solids comprising about 4%-12% water and 88% to less than 96% coffee solids, said mixture having a glass transition temperature of 30°C. to 80°C.; (b) heating the mixture to a temperature of 60°C. to 130°C.; (c) blending to form a uniform and homogeneous mixture; (d) forcing said mixture through a restricted area to shape it; (e) pulling the mixture at a rate of speed greater than the shaped mixture exits the restricted area to stretch and cool the mixture to form a thin, continuous, homogeneous, solid, transparent, film of coffee glass exhibiting luster on both the top and bottom surface of the film; (f) breaking the film; and (g) recovering the broken film at a stable moisture content of 6% water or less. The product produced by the process of claim 1.