Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2001-03-23
2003-12-30
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S594000
Reexamination Certificate
active
06669976
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to a soluble coffee beverage powder that, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. In particular the invention relates to a soluble beverage powder that, upon reconstitution, provides a beverage which closely resembles a freshly brewed coffee. The invention also relates to a process for making such a product.
BACKGROUND TO THE INVENTION
Soluble coffee beverages are well known products, which upon the addition of water (usually hot), provides coffee beverages. It is also well known to mix the soluble coffee powder with soluble creamer or whitener powders to produce whitened coffee beverages. These classical soluble beverage products are coffee beverages without any foam on the upper surface.
Soluble coffee beverage products of the instant “cappuccino” type are also known and are commercially available. Usually these products are dry mixes of a soluble coffee powder and a soluble whitener powder. The soluble whitener powder contains pockets of gas, which, upon dissolution of the powder, produce foam. Therefore, upon the addition of water (usually hot), a whitened coffee beverage, which has a foam on its upper surface, is formed; the beverage resembling, to a greater or lesser extent, traditional Italian cappuccino.
In coffee bars and restaurants, it is usual to serve freshly brewed black coffee which is prepared on the basis of roast and grounds. The freshly brewed black coffee is characterized by a light brown foamy layer that covers the upper surface of the beverage. The coffee is usually prepared on an espresso type machine on which one may for example brew a short strong espresso or a larger cup of black coffee.
None of the existing foaming soluble powders provides a coffee beverage that resembles freshly brewed roast and ground black coffee beverages of the above-described type. This type of freshly brewed espresso is characterized by a light brown foamy layer, which covers substantially all the surface of the beverage.
Thus, there is a need for an alternative to the above-discussed soluble beverage powder and a soluble beverage powder, which upon reconstitution provides a beverage, which closely assimilates a freshly brewed espresso or black coffee.
SUMMARY OF THE INVENTION
The invention provides a soluble coffee beverage powder that, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble coffee beverage powder comprises a soluble gas containing matrix comprising soluble coffee solids and a soluble filler. Advantageously, the soluble filler constitutes at least about 35% by weight of the dry matter of the matrix and is effective to increase the volume of the soluble coffee beverage powder incorporating gas.
It has surprisingly been found that upon the addition of water to the soluble beverage powder of the invention, a foamed black coffee with foam on it upper surface is provided. In texture, color and mouthfeel, the foamed beverage product of the invention has a foam that is comparable to that of a freshly brewed espresso prepared from roast and ground espresso machines.
The high quantity of soluble roamer, at least about 35%, and preferably at least about 45% by weight of the dry matter of the soluble matrix, is effective to increase the volume of the soluble coffee beverage powder into which gas may be incorporated. By increasing the powder volume and thus the amount of gas incorporated in the beverage powder, a product with a higher foam volume may be achieved. Thus, the soluble filler is added for that purpose. This has further the advantage that a high foam volume is more stable than a small one, and results in the foam staying longer on the surface of the beverage.
In a preferred embodiment of the invention, the soluble filler is an oligofructose. It has been found that large amounts of oligofructose may be added without any major impact on the taste profile of the products. Further, it has surprisingly been found that oligofructoses reduce unpleasant coffee notes like acidity, harshness and astringency of the product. This allows a coffee with milder taste profile to be made without the addition of creamer. In addition, oligofructoses have been found to be particular suitable as a soluble filler due to their good solubility and high dissolution velocity.
A preferred product according to the invention is a self-foaming black coffee powder, which is soluble in hot water. After reconstitution, the product forms a layer of foam on the product surface, which foam covers the whole surface of the beverage and which is stable for a significant period of time. The product of the invention may be made substantially free from dairy or creamer components but, if desired, milk components may also be added.
The invention also provides a soluble coffee beverage powder that has a soluble matrix comprising soluble coffee solids and a soluble filler, and a foaming gas. The soluble filler is present in an amount effective to increase the gas incorporation volume of the matrix. Preferably, the soluble coffee beverage powder, upon the addition of water, is capable of forming a black coffee beverage having a foamed upper surface.
In a further aspect, this invention relates to a process for providing a soluble coffee beverage powder that, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. This process comprises the steps of providing soluble coffee solids constituting at least about 35% by weight of the dry matter of the powder, providing a soluble filler constituting at least about 35% by weight of the dry matter, the soluble filler being effective to increase the volume of the soluble beverage powder capable of incorporating gas, mixing the soluble coffee solids and the soluble filler with a liquid to a mixture and incorporating gas into the mixture, and drying the mixture into a powder containing gas for foaming the coffee beverage.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
Preferred embodiments of the invention are now described, by way of example only. According to the invention, the beverage powder has a soluble gas-containing matrix comprising soluble coffee solids and soluble filler. By combining the soluble coffee solids and the soluble filler in a matrix, the product volume increases allowing more gas to be entrapped. Hence, more air bubbles will be available in the coffee after adding hot water and more foam bubbles will be formed. Furthermore, a homogeneously colored product is obtained. Preferably, the soluble filler constitutes at least about 35% by weight of the dry matter of the matrix to be effective to substantially increase the volume of the soluble coffee beverage powder incorporating gas. Further, it is preferred the soluble gas containing matrix includes at least about 35% soluble coffee solids by weight of dry matter.
Advantageously, the matrix includes from about 35 to about 65% soluble coffee solids and/or from about 35 to about 65% soluble filler by weight of dry matter. Preferably, the matrix includes from about 45 to about 60% soluble coffee solids and/or from about 40 to about 55% soluble filler by weight of dry matter. This allows the gas incorporation to be about double of what could have been entrapped in the coffee solids alone. With soluble filler contents below 35% by weight of dry matter, the reconstituted beverage product may not have a sufficiently foamed upper surface. Above about 65% by weight of dry matter of soluble filler, an off taste of the filler may be imparted to the beverage. When the quantity of filler is modified, the concentration for the finished product (g/150 ml water) is preferably adjusted. The concentration of the coffee dry matter in the cup should preferably be the same for all possible concentrations of filler in the powder.
For the preparation of the beverage powder, the coffee solids are conveniently provided in coffee liquor. The coffee liquor may be obtained using any suitable procedure. Usually, the coffee liq
Nestec S.A.
Weier Anthony J.
Winston & Strawn LLP
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