Oil or colloidal containing gasified coffee product and process
AssigneeKraft General Foods, Inc.
InventorsVijay K. Arora, Rudolf A. Vitti, Marshall M. Rankowitz
Life of this patent
Estimating the term…
Abstract
A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and cooling the mixture to form a gasified, oil containing, coffee glass resembling freeze dried or roasted and ground appearing soluble coffee which dissolves in a manner similar to coffee prepared by freeze drying.
Claims13
A method of forming a gasified coffee glass having a freeze-dried or roasted and ground coffee appearance comprising:
- (a) forming a mixture of from 88% to 97% soluble, total coffee derived solids and 3% to 12% water;
- (b) adjusting the mixture temperature to 60.degree. C. to 130.degree. C. to form a melt;
- (c) mixing an amount of water insoluble edible oil into the mixture effective to lower the time of solubility of the final product to less than 8 seconds to dissolve 95% or more of the product;
- (d) injecting gas into the melt under pressure in a confined area to form a soft, homogeneous, gasified oil containing melt in a hot, confined state;
- (e) forcing the gasified, oil containing melt under pressure through an orifice to shape the gasified melt;
- (f) rapidly cooling the gasified shaped melt leaving the orifice to form a gasified homogenous coffee glass;
- and
- (g) recovering the homogeneous gasified glass at a stable moisture content below 6% as a final freeze-dried or roasted and ground coffee appearing product.
A method of forming a coffee glass having a freeze-dried or roasted and ground coffee appearance comprising:
- (a) forming a mixture of from 88% to 97% soluble, total coffee derived solids, 3% to 12% water, and up to 5% by weight, based on the weight of the coffee solids, of a food grade foaming agent;
- (b) adjusting the mixture temperature to 60.degree. C. to 130.degree. C. to form a melt;
- (c) mixing an amount of water insoluble edible oil into the mixture effective to lower the time of solubility of the final product to less than 8 seconds to dissolve 95% or more of the product;
- (d) effecting foaming of said foaming agent to gasify said melt in a confined area to form a soft, homogeneous, oil containing gasified melt in a hot, confined state;
- (e) forcing the gasified melt under pressure through an orifice to shape the gasified melt;
- (f) rapidly cooling the gasified melt leaving the orifice to form a gasified homogeneous coffee glass;
- and
- (g) recovering the gasified homogeneous gasified glass at a stable moisture content below 6% as a final freeze-dried or roasted and ground coffee appearing product.
Dependencies are inferred from the claim text.