http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2731286-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2de764e4f798df30eab6b41640a8d4a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-285 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92ddef04954384f58e1cabd43c164c19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c484e2966883236544203e2aaa12c35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1df892e751e9c89ed2b5968842713d8a |
| publicationDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2731286-C2 |
| titleOfInvention | Liquid espresso concentrate |
| abstract | FIELD: coffee industry.SUBSTANCE: method of producing a coffee concentrate suitable for providing coffee of the type of brewed espresso includes the following. Method ensures production of milled roasted coffee grains with average Martin minimum diameter from 0.5 to 3 mm, frying time ranges from 7.5 to 15 minutes. Method comprises subjecting milled roasted grains of primary extraction coffee with water, where it includes obtaining a first primary extract with maximum extraction ratio of 2 and extracting a second primary extract after the first primary extract. Primary extraction is carried out under conditions which satisfy a Fourier number for transfer of mass of at least 0.35, and the ratio of the output of the extract of the first primary extract to the yield of the extract obtained in all extraction sections ranges from 0.15 to 1.0. After primary extraction, ground fried coffee grains are subjected to secondary extraction with water to obtain a secondary extract. Second primary extract and the secondary extract are evaporated to obtain a concentrated extract with dry solids content of 30–75 wt %. Concentrated extract is combined with the first primary extract; water is added if necessary. Liquid coffee concentrate has dry solids content of 15 to 55 wt % and is characterized by a taste and aroma profile, presented by the presence of lactone 1-caffeolic acid (1-CQL), dimethyl disulphide, furfuryl alcohol, 1-(acetoxy) 2-propanone, 2-heptanone and 4-ethylguaiacol. Calculated value of Y-process or Z-process, based on discriminant analysis of partial least squares of said markers, is more than 0.5.EFFECT: group of inventions provides a product with improved organoleptic properties.18 cl, 6 tbl, 3 ex, 5 dwg |
| priorityDate | 2015-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.