OBSHCHESTVO S OGRANICHENNOJ OTVETSTVENNOSTJU "ORIMI"
发明人:
EVNEVICH ALEKSANDR ANATOLEVICH,Евневич Александр Анатольевич,KASJANENKO SERGEJ VASILEVICH,Касьяненко Сергей Васильевич,TSVETKOVA SVETLANA NIKOLAEVNA,Цветкова Светлана Николаевна,SIDOROVA OLGA EVGENEVN
申请号：
RU2014153601/10
公开号：
RU0002573931C1
申请日:
2014.12.26
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: coffee beans are roasted for coarse grinding at a temperature of 180°C during no more than 6 minutes. Coarse grinding of roasted coffee beans for the extract production is performed to produce ground coffee mass with particles sized no less than 1000 mcm accounting for no less than 50% of the total volume of the ground coffee mass with subsequent maintenance in containers having degasation valves, with the oxygen quantity in the ambient environment being less than 2% and temperature being 1-8°C, during 1-5 weeks. The coffee beans are roasted for fine grinding at a temperature of 180°C during no more than 6 minutes. Fine grinding of roasted coffee beans is performed to produce ground coffee mass with particles sized less than 70 mcm accounting for no less than 50% of the total volume of the ground coffee mass with subsequent maintenance in containers having degasation valves, the oxygen quantity in the ambient environment being less than 2% and temperature being 1-8°C, during 1-5 weeks. Coarsely ground particles are extracted with water under pressure, the dry substances concentration in the solution being no less than 40% and no more than 50%. The coffee oils isolated in the process of extraction at high temperatures are returned into the extract the introduction is performed by way of coffee oils and the extract mixing. One performs stirring of the coarsely ground coffee extract and the finely ground dry coffee in an amount of no less than 5% and no more than 35% in a mechanical way for obtainment of a semi-product in the form of a mixed extract that is stored at a temperature of 10-15°C no less than 4 and no more than 12 h. The concentrated coffee extract is foamed and preliminarily frozen at a temperature from minus 5°C to minus 8°C for obtainment of a foamed and preliminarily frozen intermediate coffee product. The semi-product is frozen in several stages for a frozen intermediate product obtainment. The first stage conveyor tempe
