EP0354810A2 — Coffee glass and products

Claim 1

Independent Claim 38 words

A shaped 100% coffee derived glass prepared from a homogeneous coffee melt containing 88% to 97% coffee derived solids and 3%-12% water, said melt having been formed at a temperature of 60 o C to 130 o C.

Claim 2

Dependent Claim 38 words

A shaped 100% coffee derived glass prepared from a homogeneous coffee melt containing 88% to 97% coffee derived solids and 3%-12% water, said melt having been formed at a temperature of 60 o C to 130 o C.

Claim 3

Dependent Claim 34 words

A glass as claimed in claim 1 prepared from a melt containing 91 to about 96% coffee derived solids and above 4-9% water, said melt having been formed at 70 o C-110 o C.

Claim 4

Dependent Claim 20 words

A glass produced from a melt as defined in claim 1 or 2, gasified with carbon dioxide, nitrogen or air.

Claim 5

Dependent Claim 60 words

Transparent, dry, flakes of coffee glass which are shiny on both sides; dark brown in color having a thickness of 1 to 15 mls, and a screen size of -8 to +30 U.S. standard mesh, a bulk density of 0.35 to 0.55 g/cc and a color of 15 to 22 o L, and optionally a moisture content below 6% water.

Claim 6

Dependent Claim 60 words

Transparent, dry, flakes of coffee glass which are shiny on both sides; dark brown in color having a thickness of 1 to 15 mls, and a screen size of -8 to +30 U.S. standard mesh, a bulk density of 0.35 to 0.55 g/cc and a color of 15 to 22 o L, and optionally a moisture content below 6% water.

Claim 7

Dependent Claim 42 words

An aromatized, homogeneous, hard, coffee glass containing 88% to 97% totally coffee derived solids comprising: 15% - 55% Total Carbohydrates; 5% - 15% Protein; 0% - 6% Alkyloid; 2% - 12% Other Acids; 2% - 16% Ash; and 3% - 12% Water.

Claim 8

Dependent Claim 42 words

An aromatized, homogeneous, hard, coffee glass containing 88% to 97% totally coffee derived solids comprising: 15% - 55% Total Carbohydrates; 5% - 15% Protein; 0% - 6% Alkyloid; 2% - 12% Other Acids; 2% - 16% Ash; and 3% - 12% Water.

Claim 9

Dependent Claim 36 words

A soluble coffee product containing 60-95% dry coffee having a bulk density of .15 to .35 gms/cc and 5-40% of a glass as claimed in any preceding claim, preferably of flakes as claimed in claim 4.

Claim 10

Dependent Claim 129 words

A process for preparing a soluble coffee product which comprises: (a) concentrating an aqueous coffee extract to a concentration of about 88% to 97% by weight solids or moisturizing a dried coffee powder to a concentration of 88-97% by weight solids; (b) treating the coffee of step (a) with sufficient heat and shear to effect a homogeneous molten liquid phase under confined headspace; and optionally injecting a gas into the melt formed, (c) blending coffee aroma or flavour with the coffee prior to, during or after forming the homogeneous molten phase; optionally injecting a gas into the homogeneous mixture, and (d) a rapid cooling of the homogeneous phase to effect a transition from coffee melt to coffee glass with retention of at least 50% of the flavour and aromas.

Claim 11

Dependent Claim 129 words

A process for preparing a soluble coffee product which comprises: (a) concentrating an aqueous coffee extract to a concentration of about 88% to 97% by weight solids or moisturizing a dried coffee powder to a concentration of 88-97% by weight solids; (b) treating the coffee of step (a) with sufficient heat and shear to effect a homogeneous molten liquid phase under confined headspace; and optionally injecting a gas into the melt formed, (c) blending coffee aroma or flavour with the coffee prior to, during or after forming the homogeneous molten phase; optionally injecting a gas into the homogeneous mixture, and (d) a rapid cooling of the homogeneous phase to effect a transition from coffee melt to coffee glass with retention of at least 50% of the flavour and aromas.

Claim 12

Dependent Claim 25 words

A process as claimed in claim 7 wherein coffee aromas and/or flavour such as colloidal coffee are added to the coffee melt under confined headspace.

Claim 13

Dependent Claim 32 words

A process as claimed in claim 7 or 8 wherein the coffee melt is formed at about 70 o C to 110 o C and contains about 91 to 96% coffee solids.

Claim 14

Dependent Claim 22 words

A process as claimed in any one of claims 7 to 9 wherein the melt and aromatization are effected within an extruder.

Claim 15

Dependent Claim 59 words

A process as claimed in any one of claims 7 to 10 further comprising grinding the coffee glass and blending said ground coffee glass with dry coffee solids having a moisture content of less than 4.5% by weight in a weight ratio effective to prepare a coffee product having an average moisture of no more than 5% by weight.

Claim 16

Dependent Claim 175 words

A process for preparing a soluble coffee product comprising: (a) evaporating a totally coffee extract to at least 45% coffee solids; (b) recovering an aroma from the coffee extract either prior to and/or during said evaporation; (c) further evaporating said coffee extract of at least 45% solids to a viscoelastic fluid of 88% to 97% solids, optionally injecting a gas into said viscoelastic fluid, and by forming a thin film of concentrated extract on a heated evaporator wall and propelling the extract down the wall in a thin film, such as by use of rotating blades having a wall clearance of about 1/8 inch, while maintaining the fluid at 60 o C to 130 o C; (d) collecting said fluid and pumping said fluid through a mixing zone where coffee aroma is added and thoroughly mixed into the fluid; (e) rapidly cooling the mixture to trap the coffee aroma within a brittle coffee glass; and (f) grinding and sizing the mixture and drying if necessary to a stable moisture content of less than 6% water.

Claim 17

Dependent Claim 175 words

A process for preparing a soluble coffee product comprising: (a) evaporating a totally coffee extract to at least 45% coffee solids; (b) recovering an aroma from the coffee extract either prior to and/or during said evaporation; (c) further evaporating said coffee extract of at least 45% solids to a viscoelastic fluid of 88% to 97% solids, optionally injecting a gas into said viscoelastic fluid, and by forming a thin film of concentrated extract on a heated evaporator wall and propelling the extract down the wall in a thin film, such as by use of rotating blades having a wall clearance of about 1/8 inch, while maintaining the fluid at 60 o C to 130 o C; (d) collecting said fluid and pumping said fluid through a mixing zone where coffee aroma is added and thoroughly mixed into the fluid; (e) rapidly cooling the mixture to trap the coffee aroma within a brittle coffee glass; and (f) grinding and sizing the mixture and drying if necessary to a stable moisture content of less than 6% water.

Claim 18

Independent Claim 148 words

A method of forming a transparent, stable coffee glass comprising: (a) preparing a mixture of 100% coffee derived solids comprising above 4%-12% water and 88% to less than 96% coffee solids, said mixture having a glass transition temperature of 30 o C to 80 o C; (b) heating the mixture to a temperature of 60 o C 130 o 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.

Claim 19

Independent Claim 148 words

A method of forming a transparent, stable coffee glass comprising: (a) preparing a mixture of 100% coffee derived solids comprising above 4%-12% water and 88% to less than 96% coffee solids, said mixture having a glass transition temperature of 30 o C to 80 o C; (b) heating the mixture to a temperature of 60 o C 130 o 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.

Claim 20

Dependent Claim 30 words

A method as claimed in claim 13 wherein the shaped mixture is stretched before drying to form a thin transparent film of coffee glass from 1 to 15 mils thickness.

Coffee glass and products

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