Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1983-05-31
1984-07-10
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426595, 426597, 426285, 426 96, 426454, 426448, A23F 314, A23F 334, A23F 514
Patent
active
044593155
DESCRIPTION:
BRIEF SUMMARY
Granular or flaky refreshment composition, especially for use as a drink when dissolved in a liquid by extraction or cooking, as well as a process for the preparation thereof.
FIELD OF THE INVENTION
The present invention relates to a granular or flaky refreshment as well as to a process for the preparation thereof, said refreshment composition being intended to be used as a drink when dissolved in a liquid by extraction or cooking. Such drinks include coffee, tea and also herb preparations as flavoring substances.
For the sake of clarity, the invention will be explained in the following specification in connection with its most significant embodiment, i.e. the preparation of coffee.
BACKGROUND OF THE INVENTION
The present coffee making methods, filtration and boiling, require coffee powder of certain coarseness. In both cases, the degree of grinding is so coarse that considerable amount of flavour remains within the granules and thus the raw material will be incompletely exploited.
OBJECT OF THE INVENTION
The object of the invention is to provide a granular or flaky refreshment composition of the above type from which flavouring agent extraction will be a lot more effective than at present, the raw material thus being exploited better than at present.
SUMMARY OF THE INVENTION
To accomplish this object the present invention is characterized in that the refreshment composition contains 5-50% of an inert, water insoluble carrier which is a polymeric material which forms granules or fibers to whose surface the flavoring substance is adhered in fine-powdered form, and the finished product is ground to desired coarseness. With the refreshment ground into a fine dusty form, a large extraction surface is obtained and flavouring agents can be effectively extracted. On the other hand, this does not interfere with conventional drink making methods by filtration or boiling since the fine-powdered material is adhered to the surface of major granules or fibers of the carrier. By inert carrier the intention is to point out that the inert carrier does not substantially release taste or odour, nor does it react with the flavoring substance even when subjected to heat. Such carriers can comprise polymeric or polymerizing materials having long fibers. .alpha.-cellulose has proved to be a particularly preferred carrier.
The present preparation process is characterized in that the flavoring substance is fine-powdered and mixed with 5-50% of a granular or fibrous, inert carrier and adhered to the surface of granules or fibers of the carrier by extrusion by applying heat and pressure, said carrier being of polymeric material and finally the extruded product is ground for intended use into desired granular coarseness.
Thus, the heat and pressure required for adhering the flavoring substance to the carrier are generated in an extruder. For the end use, the extruded product is ground to granular coarseness conventional to this particular flavoring material. Depending on the materials employed, the product obtained from the extruder can be temporarily stored prior to grinding it to desired final coarseness.
BRIEF DESCRIPTION OF THE DRAWING
The attached schematic drawing presents the preparation steps of the product of the invention.
DETAILED DESCRIPTION OF THE INVENTION
In the drawing, step 1 refers to fine grinding for grinding e.g. coffee into fine dust form. In step 2, fine-powdered coffee and a suitable carrier, such a .alpha.-cellulose, are mixed. In step 3, the mixture is subjected in an extruder to heat and pressure. Hence, the setting temperature can vary within the range of 100.degree.-180.degree. C. and temperature of the mass of 90.degree.-170.degree. C. as well as pressure within the range of 50-300 bar. The amount of carrier varies within the range of 5-50% of the total weight of the product, the most suitable amount being 25-30%. Extruded material is ground to conventional granular coarseness for coffee, i.e. either to filtration coarseness or regular pot coarseness, followed by packing. Extruded mate
REFERENCES:
patent: 2120138 (1938-06-01), Mathews et al.
patent: 3047396 (1962-07-01), Steinberg
patent: 3083104 (1963-03-01), Celmer
patent: 3459558 (1969-08-01), Farmer et al.
patent: 3511666 (1970-05-01), Hudson et al.
patent: 4160042 (1979-07-01), Farr et al.
Sivetz, Coffee User's Guide, 1963, Coffee Publications, San Anselino, Calif., pp. 47-48.
Sivetz, Coffee Processing Technology, vol. II, 1963, Avi: Westport, Conn., pp. 27-29, 166-167.
Pintauro, Soluble Coffee Manufacturing Processes, 1969, Noyes Development Corp.: Park Ridge, N.J., p. 28.
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