IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0386570
(2003-03-13)
|
우선권정보 |
EP-0122858 (2000-10-20) |
발명자
/ 주소 |
- Maier, Hanspeter
- Bachtler, Ludwig
|
출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
9 인용 특허 :
6 |
초록
▼
The present invention relates to a soluble coffee beverage which closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which nevertheless is strong in aroma. The solubl
The present invention relates to a soluble coffee beverage which closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which nevertheless is strong in aroma. The soluble coffee beverage powder includes a soluble gas containing matrix that has between 10% and 35% soluble coffee solids by weight of the total dry matter of the matrix, from about 10% to about 35% pre-flocculated creamer by weight, and from about 12% to about 30% oligosaccharrides effective to dilute protein in the creamer by weight. The soluble beverage powder upon reconstitution with hot water provides a foamed upper surface based upon all of the ingredients, and in which the foamed upper layer substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm. In another aspect, the invention relates to a process for making such a product.
대표청구항
▼
1. A process for providing a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper layer, which process comprises: providing, as ingredients, between 10% and 35% soluble coffee solids by weight of the total dry matter of the ingredients, fro
1. A process for providing a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper layer, which process comprises: providing, as ingredients, between 10% and 35% soluble coffee solids by weight of the total dry matter of the ingredients, from about 10% to about 35% pre-flocculated creamer by weight, and from about 12% to about 30% oligosaccharrides effective to dilute protein in the creamer by weight, mixing the ingredients to a wet mix with a liquid, incorporating gas into the wet mix, and drying the wet mix to a soluble beverage powder comprising a gas-containing matrix, which soluble beverage powder upon reconstitution with water provides a foamed upper layer based upon all of the ingredients, and in which substantially all foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm. 2. The process of claim 1, wherein the wet mix is gassed with from 1 to 3 liters of gas per kg of dry matter. 3. The process of claim 2, wherein the gassed wet mix is homogenized prior to drying. 4. The process of claim 1, wherein the soluble coffee is provided in the form of a coffee concentrate with 10% to 35% dry matter by weight of the concentrate. 5. The process of claim 1, wherein the soluble gas containing matrix includes one or more of aqueous based aroma, from about 10% to about 25% of a soluble sweetener by weight of the total dry matter of the matrix, or one or more stabilizers in an amount sufficient to reduce flocculation. 6. The process of claim 1, wherein the oligosaccharrides are present in an amount of between about 15% and about 25% and are provided by oligofructose or lactose. 7. A process for providing a coffee beverage having a foamed upper layer, which process comprises: providing a soluble coffee beverage powder according to claim 1, and reconstituting the powder with water to provide a coffee beverage having a foamed upper layer in which substantially all foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm. 8. A process for providing a coffee beverage having a foamed upper layer, which process comprises: providing a soluble coffee beverage powder that includes a soluble gas containing matrix comprising, as ingredients, between 10% and 35% soluble coffee solids by weight of the total dry matter of the matrix, from about 10% to about 35% pre-flocculated creamer by weight, and from about 12% to about 30% oligosaccharrides effective to dilute protein in the creamer by weight, and reconstituting the powder with water to provide a coffee beverage having a foamed upper layer in which substantially all foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.