Patent US5587714A successfully refreshed from Google Patents.
Patent US3888859A successfully refreshed from Google Patents.
US3888859A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for a freeze dried fortified coffee having improved rate of solubility
Assignee: General Foods Corp
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Filing: 1972-10-02
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Granted: 1975-06-10
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Expires: 1992-10-02
Abstract
Abstract Liquid coffee extract is brought up to the relatively high solid content of between about 35 and 50% solids by the addition of various nutritive ingredients and then slowly and continuously cooled from about 35* to 40*F to between -14*F and -20*F over a period of at least 40 minutes. The extract is then thoroughly frozen and freeze dried to a stable moisture content to yield a dry, soluble coffee product having an improved and acceptable rate of solubility.
Inventors
- 👤 George B Ponzoni
- 👤 Richard J Leonard
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 21:06
CPC Classifications
A; A23; A23F; A23F5/00; A23F5/24; A23F5/36; A23F5/40; A23F5/28; A23F5/32
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
108 words
A METHOD FOR PRODUCING A READILY-SOLUBLE, FORTIFIED, FREEZE-DRIED COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO A. OBTAINING A COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO S 30% SOLUBLE SOLIDS, B. INCREASING THE SOLIDS CONCENTRATION OF SAID COFFEE EXTRACT TO BETWEEN 35 AND 50% SOLIDS BY THE ADDITION OF FORTIFYING INGREDIENTS SELECTED FROM THE GROUP CONSISTING OF SUGARS, HYHYDROLIZED CEREAL SOLIDS, PROTEINS, VITAMINS, MINERALS AND COMBINATIONS THEREOF, C. CONTINUOUSLY COOLING THE FORTIFIED EXTRACT FROM A TEMPERATURE OF BETWEEN 35* AND 40*F TO ITS EUTECTIC POINT OVER A PERIOD OF AT LEAST 40 MINUTES, D. FURTHER COOLING THE FORTIFIED EXTRACT TO THROUGHLY FREEZE THE EXTRACT, E. FREEZE-DYING THE THROUGHLY FREEZE
Claim 2
Independent Claim
108 words
A METHOD FOR PRODUCING A READILY-SOLUBLE, FORTIFIED, FREEZE-DRIED COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO A. OBTAINING A COFFEE EXTRACT CONTAINING FROM ABOUT 20 TO S 30% SOLUBLE SOLIDS, B. INCREASING THE SOLIDS CONCENTRATION OF SAID COFFEE EXTRACT TO BETWEEN 35 AND 50% SOLIDS BY THE ADDITION OF FORTIFYING INGREDIENTS SELECTED FROM THE GROUP CONSISTING OF SUGARS, HYHYDROLIZED CEREAL SOLIDS, PROTEINS, VITAMINS, MINERALS AND COMBINATIONS THEREOF, C. CONTINUOUSLY COOLING THE FORTIFIED EXTRACT FROM A TEMPERATURE OF BETWEEN 35* AND 40*F TO ITS EUTECTIC POINT OVER A PERIOD OF AT LEAST 40 MINUTES, D. FURTHER COOLING THE FORTIFIED EXTRACT TO THROUGHLY FREEZE THE EXTRACT, E. FREEZE-DYING THE THROUGHLY FREEZE
Claim 3
Dependent Claim
15 words
The method of claim 1 wherein the cooling period is at least about 50 minutes.
Claim 4
Dependent Claim
32 words
The method of claim 1 wherein the freeze dried product comprises from 35 to 65% coffee solids, 20 to 45% carbohydrates, 5 to 40% proteins and 0.1 to 2% vitamins and minerals.
Claim 5
Dependent Claim
26 words
The method of claim 1 wherein a food dye is added to the extract before freezing in order to develop a dark brown colored freeze-dried product.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-06-09 | 1978-12-09 | 1979-06-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-06-09 | 1982-12-09 | 1983-06-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-06-09 | 1986-12-09 | 1987-06-10 | $7700.00 | Window Closed / Lapsed |