Patent SG-11201808926V-A (SG)
Title: Freeze-dried coffee powder and a method for the manufacture thereof
Inventor: WELSH JOE CHRISTOPHER
IPC: A23F5/32
Filed: 2017-04-27
Abstract: INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (43) International Publication Date 02 November 2017 (02.11.2017) WIP0 I PCT IiiimmomiolollmolommomoliolumomiliflovoimIE (10) International Publication Number WO 2017/186876 Al (51) International Patent Classification: A23F 5/26 (2006.01) A23F 5/32 (2006.01) (21) International Application Number: PCT/EP2017/060121 (22) International Filing Date: 27 April 2017 (27.04.2017) (25) Filing Language: English (26) Publication Language: English (30) Priority Data: 1607346.2 27 April 2016 (27.04.2016) GB (71) Applicant: KONINKLIJKE DOUWE EGBERTS B.V. [NL/NL]; Vleutensevaart 35, 3532 AD Utrecht (NL). (72) Inventors: WELSH, Joe Christopher; Jacobs Douwe Egberts R&D, Ltd, Ruscote Avenue, Banbury Oxford- shire OX16 2QU (GB). JACKSON, Tamsin Mikeala; Ja- cobs Douwe Egberts R&D, Ltd, Ruscote Avenue, Banbury Oxfordshire OX16 2QU (GB). MULVANY, Jonathan Patrick; Jacobs Douwe Egberts R&D, Ltd, Ruscote Av- enue, Banbury Oxfordshire OX16 2QU (GB). REES, Jack; Jacobs Douwe Egberts R&D, Ltd, Ruscote Avenue, Ban- bury Oxfordshire OX16 2QU (GB). KANG, Won; Jacobs Douwe Egberts R&D, Ltd, Ruscote Avenue, Banbury Ox- fordshire OX16 2QU (GB). (74) Agent: BOULT WADE TENNANT; Verulam Gardens, 70 Gray's Inn Road, London Greater London WC1X 8BT (GB). (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (54) Title: FREEZE-DRIED COFFEE POWDER AND A METHOD FOR THE MANUFACTURE THEREOF T2 SFA G2 2015/02/23 10:46 x400 200 urn FIG. IA (57) : The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40wt% to 55wt% solids; adding gas to the coffee extract in an amount of from 1NL/kg to 5NL/ kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below -40°C without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step of cooling the foamed coffee extract to below -40°C comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below -40°C, wherein the first temperature is 1°C above a freezing point of the foamed coffee extract [Continued on next page] WO 2017/186876 Al MIDEDIM011010EIROIDEM3111111111111111111111110111110111111111111 HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). Published: — with international search report (Art. 21(3)) and wherein the second temperature is 3°C below the freezing point, wherein step (ii) has a duration of from 5 to 90 minutes, preferably 10 to 60 minutes.