AU645566B2 - Powdered foaming coffee whitener, process and apparatus for producing same and powdered mixture for making coffee beverages - Google Patents

Abstract

A foaming coffee whitener in powder form contains skimmed milk dry matter, lactose, vegetable fat, caseinate and an alkali metal phosphate and is produced by mixing the constituents, pasteurising the constituents at a temperature of 70 DEG C to 80 DEG C, multistage homogenisation and subsequent spray drying, a gas in the form of CO2 or N2 being added, immediately prior to the spraying nozzle, to the mixture flowing to this. The device for corresponding production of this foaming coffee whitener comprises a mixing tank (5), a heat exchanger (10) connected to the mixing tank (5) and arranged downstream of this and provided for pasteurisation of the resulting mixture, at least two homogenisation stages (18, 20) connected one after the other, arranged after the heat exchanger (10) and provided for homogenisation of the pasteurised mixture, the first homogenisation stage (18) communicating with the heat exchanger (10), a CO2 or N2 impregnation apparatus (nozzle 26) connected to the last homogenisation stage (20) downstream of this and provided to impregnate the homogenised mixture, and also a spray drying column (27) directly connected to the nozzle (26) and provided for spray drying of the mixture containing added CO2 or N2. <IMAGE>

Description

645566 1- P/00/011 Regulation 3.2

AUSTRALIA

Patents Act 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

ORIGINAL

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Name of Applicant: Actual Inventor(s): Address for Service: Invention Title: JACOBS SUCHARD AG Siegfried Vogt; Ute Assenmacher and Almut Hupe GRIFFITH HACK CO 71 YORK STREET SYDNEY NSW 2000 POWDERED FOAMING COFFEE WHITENER, PROCESS AND APPARATUS FOR PRODUCING SAME AND POWDERED MIXTURE FOR MAKING COFFEE BEVERAGES 55 9S

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55 The following statement is a full description of this invention, including the best method of performing it known to us: GH&CO REF: 20521-F:ECA:RK

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o** 0 oo Powdered foaming coffee whitener, process and apparatus for producing same and powdered mixture for making coffee beverages Description: 0 0 1 The invention relates to a foaming coffee whitener in powdered form, a process for producing same and a liquid mixture as an intermediate product of the production process. The invention further relates to a powdered starting mixture using a foaming coffee whitener for making coffee beverages of the cappucino type.

For some time now, coffee whiteners serve as substitute products for milk. They are sold in liquid and in powdered form. After being added to coffee beverages, they make them look like a coffee with milk. For powdered whiteners, highmelting fats with melting points from 43 0 C to 46 0 C are used and the quelity of the whiteiing capacity of the powdered composition depends much on them.

2 US-PS 4,438,147 discloses a powdered foaming creamer which is suitable for being used in beverages and a process for producing same. According to this prior art publication, the use of skimmed milk is possible, but due to comparatively high costs of fat-free milk, the use of milk substitute products is preferred. If dried skimmed milk is to be used additionally, it is added to the other already spray-dried creamer components in powdered form.

The product described herein has a fat content of about 20% to 50%, preferably about 40% to 50%, and contains according to a preferred embodiment carboxymethylcellulose to ensure a favorable spray-drying behaviour.

Skimmed milk concentrate in liquid form is a cheaper starting product compared to dried skimmed milk powder.

Moreover, skimmed milk concentrate has the advantage of being an original product as regards taste.

The invention therefore provides a powdered coffee whitener with skimmed milk concentrate being the main component and a process and an apparatus for producing same.

4*o *r 2A In a first aspect of the invention, there is provided a powdered mixture for making coffee beverages of the cappuccino type by means of adding hot water, characterised by a mixture of water-soluble instant coffee, sucrose, lactose and a foaming coffee whitener formed from a powder which is made by spray-drying an aqueous mixture, by agglomerating, and by an introduction of gas, said powder having a structure of bubble-like spherules and comprising the following components: skimmed milk concentrate 40% by weight to 63.8 by weight lactose 25 by weight to 35 by weight plant fat 10 by weight to 20 by weight sodium caseinate 1.0% by weight to 2.5 by weight disodium orthophosphate 0.2% by weight to 1.0 by weight The plant fat is preferably soy bean fat, palm fat or coconut fat.

In a second aspect of the invention there is provided a process for producing a foaming coffee whitener for use in a powdered mixture for making coffee beverages of the cappuccino type, comprising the steps of: 9** 9.

preparing a mixture of the components in water, pasteurising the mixture at a temperature of 70 0 C to 80 0

C,

ifter pasteurisation, conducting a multistep homogenisation of the mixture under a pressure of Lar to 175 bar, subsequently adding CO 2 or N 2 to the mixture immediately before a spray-drying device, and finally spray-drying the mixture.

Preferably, the process may be carried out such that the mixture is pasteurised at a temperature of 70 0 C to 80 0 C, especially 75 0 C to 80 0 C, for a period of 45 min to min, especially 60 min.

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2B Preferably, the process may also be carried out such that the mixture is homogenised in two steps.

Preferably, the process may also be carried out such that the mixture is homogenised in the first step at a pressure of 120 bar to 175 bar and in the second step at a pressure of 35 bar to 45 bar.

Preferably, the process may also be carried out such that the mixture is homogenised further in a third step, preferably at a pressure of about 25 bar to 35 bar.

Preferably, the process may also be carried out such that the mixture is fed with a pressure of about 30 bar to 50 bar, especially of about 45 bar, to an impregnating nozzle which is adding the CO 2 or N 2 Preferably the process may also be carried out such that the CO 2 or N 2 is pressed with pressure into the mixture, the pressure ratio of mixture and pressed-in CO 2 or N 2 being adjusted to between 1 to 1.1 and 1 to 2.

More prefeiably, the pressure ratio of mixture and pressed-in CO 2 or N 2 may be adjusted to between 1 to 1.4 and 1 to 1.6. The CO 2 or N 2 may also be pressed into the mixture with a pressure of about 55 bar.

Preferably, the process may also be carried out such that the CO 2 or N 2 is pressed at an angle of 30 0 C to 80 0

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into the mixture flowing to a spray-drying nozzle.

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S S 30 Preferably the process may also be carried out such that the mixture with the added CO 2 or N 2 is sprayed at a temperature of 10 0 C to 80 0

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Preferably the process may also be carried out such that spray-drying the mixture with the added CO 2 or N 2 is conducted according to the co-current flow method, the air inflow temperature being 150 0 C to 250 0 C, especially 2C 185 0 C, and the air outflow temperature being maximally about 100°C, preferably 95 0

C.

In a further aspect of the invention, there is provided the using of an aqueous mixture, adjusted to a dry matter content of 30% to 47%, preferably 41%, containing the following components measured in dry weights: skimmed milk concentrate 20% by weight to 74.4% by weight lactose 20% by weight to 50 by weight plant fat 5% by weight to 35 by weight sodium caseinate 0.5% by weight to 2.5% by weight disodium orthophosphate 0.1% by weight to 0.6% by weight for producing a foaming coffee whitener used for making coffee beverages of the cappuccino type.

In a further aspect of the invention, there is provided an apparatus for producing a foaming coffee whitener for use in the powdered mixture for making coffee beverages of the cappuccino type, comprising a mixing tank a heat exchanger for pasteurising the obtained mixture which is linked to said mixing tank and which is located downstream thereof; at least two seriesconnected homogenisation steps downstream of said heat exchanger for homogenising the pasteurised mixture, the first homogenisation step communicating with said heat exchanger a CO 2 or N 2 impregnating device located downstream of and being linked to the last homogenisation step for impregnating the homogenised mixtures; and. a spray-drying column directly following the nozzle for spray-drying the mixture with the added CO 2 or N2.

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Preferably, the apparatus may be comprised such that the mixing tank is linked via a line to a vaporizer for skimmed milk located upstream of said mixing tank.

2D Preferably, the apparatus may also be comprised such that a concentrate vessel is arranged in the line between vaporzier and mixing tank, particularly with a pump or the like conveying the skimmed milk concentrate from the concentrate tank into the mixing tank.

Preferably the apparatus may also be comprised such that a junction is disposed in a line between mixing tank and heat exchanger, said junction communicating with the mixing tank via a second line which returns the mixture being conveyed out of the mixing tank via a pump of the like back to the mixing tank.

The second line may also be provided with a jet mixer or the like through which dry substances and/or flowable fat, plant fat is introducible to the mixing tank.

A dry substance vessel and a melting vessel for the plant fat may also be linked to the jet mixer via a three-way valve.

Preferably the apparatus may also be comprised such that a forerun tank is located upstream of each S-homogenisation step, the forerun tank of the first homogenisation step being arranged in a line between heat exchanger and first homogenisation step.

Preferably, the apparatus may also be comprised such 25 that at least one further homogenisation step follows the second homogenisation step.

"!Preferably, the apparatus may also be comprised such that a heat exchanger for cooling the homogenised mixture; a forerun tank with a following pump or the 30 like; and a heat exchanger for heating the mixture to be held ready are arranged in a line between the last "i homogenisation step and the spray-drying column.

T X 2E Preferably the apparatus may also be comprised such that the nozzle provided as a CO 2 or N 2 impregnating device is arranged directly before the spray-drying column in the line between the last homogenisation step and the spray-drying column. The nozzle may also be designed as a spray cone nozzle pointing in the flowing direction of the mixture. The nozzle may also be designed as a feed line for the CO 2 or N 2 essentially pointing in the flowing direction of the mixture, with a distribution body being attached to the end of said feed line.

Preferably the powdered mixture for making coffee beverages of the cappuccino type is produced such that lactose is added at a rate of 5% by weight to 10% by weight with respect to the total quantity of the powdered mixture especially 8.5% by weight.

Preferably the powdered mixture for maki.ng coffee beverages of the cappuccino type has the following composition: coffee whitener according to the invention 50.186% by weight saccharose 23.838% by weight instant coffee 17.000% by weight lactose 8.493% by weight aroma 0.483% by weight 4t

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Preferably the process for producing a powdered mixture for making coffee beverages of the cappuccino type is carried out such that wherein the components of the mixture, namely coffee whitener according to the invention, water-soluble coffee (instant coffee) and saccharose and if required aroma substances are mixed with one another in the dry state, especially in a Nauta mixer for a mixing period of preferably 10 min to 20 min.

3 A& stated above, the powdered mixture is homogenized under a pressure of 35 bar to 175 bar preferably in two or three steps. In a two-step homogenization, it is preferred to employ a pressure of 120 bar to 175 bar, preferably 150 bar, in the first homogenization step and a pressure of 35 bar to 45 bar, preferably 35 bar in the second homogenization step. In a three-step homogenization, a pressure of about 25 bar to 35 bar would be preferred in the third step. By homogenizing the mixture, the fat is finely dispersed in the liquid, which results in an increased whiteness of the foam in the beverage, an increased stability of the liquid against coalescence during and after spray-drying and an increased stability of the foam in the cup.

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-4- 1 Preferably, the mixture is then led into a spray tower with a temperature of 70'C to 80'C. It proved particularly advantageous to feed the non-cooled product directly after homogenization to the spray tower at a pressure of 45 bar and a volumetric flow of 1400 kg/h. If, however, spray-drying is not to be conducted until later, it is preferred to cool down the mixture. If the mixture is to be sprayed cold, cooling can not be avoided. In this case, a temperature of 10'C to 45 0 C or in a very special way to 40 0 C is preferred.

The properties of the final product depend in a very special way on the type of spray-drying and the introduction of a gas into the mixture. The gas, preferably nitrogen or carbon dioxide, is pressed into the pressure Sline directly before the spray nozzle and thus finely distributes within the line or within the mixture. A fine distribution is achieved preferably by means of a sintered metal body arranged in the mouth of the gas line. The Z0 pressure ratio of the pressed-in mixture and the pressed-in .5*50S S gas is adjusted to between 1 to 1.1 and 1 to 2, preferably to between 1 to 1.1 and 1 to 1.6. At an angle of 30 0 C to preferably 40 0 C to 60 0 C, gas is pressed into the S mixture flowing to the spray nozzle.

The fodming coffee whiteners accordiig to the invention stand out for their high whitening capacity and powerful foaming. The very fine distribution of the gas in the mixture flowing to the spray nozzle ensures the powerful foaming. Under the microscope, voluminous agglomerations of bubbly spherules can be seen. Moreover, skimmed milk concentrate is an economical starting material for producing the foaming coffee whitener as taught by the invention. It is not just a milk substitute product and thus considerably adds to the quality of the taste of the foaming beverage.

5 1 Further features, details and advantages of the invention will be described in more detail with reference to some preferred embodiments or comparative examples and with reference to further embodiments of the invention and corresponding drawings, in which: Fig. 1 is a schematic view of an embodiment of an apparatus as taught by the invention for producing the foaming coffee whitener as taught by the invention; S Fig. 2 is a partial mid-section of a line of the apparatus as taught by the invention in the region of section II, on an enlarged scale, showing an embodinment of an impregnation nozzle as taught by the invention; and Fig. 3 is a partial mid-section of a line of the apparatus as taught by the invention according to ;0 Fig. 2, on an enlarged scale, showing another em- Q:9409 bodiment of an impregnation nozzle designed as S"taught by the invention.

As shown in Fig. 1, a vaporizer 1, into which skimmed milk or the like can be introduced by means of a conveying means in the form of a pump, is linked to a mixing tank 5 via a line 2 in which a concentrate tank 3 and a pump 4 is 4. 4 arranged. The concentrate tank 3 receives and stores like a buffer the skimmed milk concentrate obtained with the vaporizer and having a dry substance content of 37.5%. The mixing tank 5 itself is provided with a mixer or agitator or the like, which ensures that the product is mixed evenly.

In a line 7 which links the mixing tank 5 to a heat exchanger 10, a junction in the form of a three-way valve 9 is provided. A second line 11 which is also linked to the mixing tank 5 branches off from the three-way valve 9. As a 6 1 result, the mixed product which is discharged from the mixing tank 5 via a pump 8 can be returned to the mixing tank 5 via this second line 11. By leading the skimmed milk concentrate drained from the mixing tank 5 in such a way in a circuit, a homogenous distribution of the ingredients in the mixing tank 5 during mixing is ensured, additionally to the distributing effect of the agitator 6.

Furthermore, the second line 11 is provided with a jet mixer 12, through which dry substances from a dry substance vessel 13 and/or flowable plant fat from a melting vessel 14 can be sucked in and introduced. To ensure that the different ingredients of the mixture are extactly dosaged, jet mixer 12, dry substance vessel 13 and melting vessel 14 .5 are linked to one another via a three-way valve Additionally, another valve is assigned to the melting vessel 14. If possible, the melting vessel 14 is to be operated at a maximum temperature of 65 0 °C so that the fat or plant fat is not adversely affected as regards its chemical composition, its taste and the like during the melting process. The melted fat should not be kept at elevated temperatures longer than 30 min before processing.

Thereafter, the mixture prepared in this way is fed, with the three-way valve 9 being in the appropriete position, via line 7 to the heat exchanger 10 where it is pasteurized at a temperature of about 75 0 C to 80°C and for a period of preferably 60 min. For homogenization, the mixture pasteurized in this way is then fed to two series-connected homogenization steps 18, 20 located downstream of the heat exchanger 10. For this purpose, a line 16 is provided between the heat exchanger 10 and the first homogenization step 18. In the present embodiment, a forerun vessel 17, 19 serving as a buffer is additionally arranged upstream of each homogenization step 18, 20. Moreover, the second hoiogenization step 20 may be followed by at least one further homogenization step (not shown).

7 In a line 21 between the second homogenization step 20 and the spray-drying column 27, a heat exchanger 22, a forerun tank 23 followed by a pump 24 or the like, and a heat exchanger 25 are successively connected in series. The heat exchanger 22 is provided for cooling the homogenized mixture if it is to be cold when sprayed in the spray-drying column 27 or if it can not be sprayed directly after homogenization. The homogenized, i.e. liquid mixture is o0 held ready for spray-drying in the forerun tank 23. By means of the heat exchanger 25 located downstream of the pump 24 or a similar conveying means, the homogenized mixture drained from the forerun tank 23 can, if required, be heated before the spray-drying column 27 to a desired 15 temperature, for instance to entry temperatures of between and 70°C. The pressure in the line 21 between the forerun tank 23 and the spray-drying column 27 is about 30 bar to 50 bar, preferably about 45 bar.

A nozzle 26 provided as a CO 2 or N 2 impregnation device is arranged in the line 21 between the last homogenization step 20 and the spray-drying column 27, specifically directly before the spray-drying column 27, for instance at a distance of 1 m. Via this nozzle 26 which is linked to a pressure li 'ie 30 or the like, the elected gas, either CO 2 or is introduced to the production stream, that is into the mixture flowing past the nozzle 26 at a pressure of about 50 bar.

Finally, line 21 is coupled to the spray-drying column 27, with a spray-drying nozzle 28 pointing to the inside being arranged at its entrance. Spray-drying is therefore conducted according to the co-current flow method at a pressure of 25 to 40 bar, the air inflow temperature being about 180°C to 200°C, preferably 185 0 and the air outflow temperature being maximally about 100°C, preferably The spray-drying nozzle 28 is designed as a single-substance nozzle having a diameter of about 1 mm to 5 mm.

8 Fig. 2 shows an embodiment of the nozzle 26 as taught by the invention, which is arranged centrally in the line 21, projecting into the line from the side periphery and acting as a CO 2 or N 2 impregnating means for the mixture flowing past. In this region, the line 21 has a slightly increased diameter in order to create approximately even flow conditions and therewith suitable spraying conditions. The nozzle 26 is in this case designed as a spray cone nozzle 29, by means of which an angle of spray of about 30°C to preferably about 40 0 C to 600°C, can be obtained.

Furthermore, the spray cone nozzle 29 is directed in the flowing direction of the mixture, so that the introduced gas, i.e. the CO or N 2 is introduced into the line 21 essentially in the flowing direction (arrow 33) of the mixture as well.

Acco,rding to Fig. 3, the nozzle 26 is designed as a feed line 30 for the CO or N 2 pointing essentially in the flowing direction of the mixture, with a distributing body 32 being attached to the end 31 of the feed line 30 and projecting into the flowing path (arrow 33) of the homogenized mixture. The distributing body 32 is for example made of sintered metal, so that as a result of its very small outle: openings, the CO or N, is distributed nearly in molecular form i-n the mixture. Instead of being made of sintered metal, the distributing body 32 as shown in Fig. 3 could also be provided with fine pores created by laser beams. As a result, the CO 2 or N 2 flows through the dis- "o tributing body 32 in the dimensions of the respective molecular structure. This also results in an extremely good S* distribution of the gas in the mixture.

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7 9 Example 1 Ingredients Skimmed milk dry mass Lactose Plant fat Sodium caseinate Disodium orthophasphate by weight of dry mass 52.58 27.87 17.25 2.00 0.30 The plant fat was liquidised in a fat melting apparatus.

Disodium orthophosphate was pre-mixed with lactose to ensure an even distribution after mixing into the liquid mixture.

The skimmed milk being concentrated to 32% dry mass with a temperature of 50 0 C was pumped into the circuit via pipes. The liquid hot plant fat (temp. approx. 65 0 C) was drawn into the circulating production flow via a jet mixer. Subsequently, the dry substances were drawin in.

The well-mixed mixture, which now had a dry substance content of 41.35% was pasteurised for 20 minutes at 78 0

C

and subsequently homogenised. Homogenisation was conducted in three steps: *r 1st step: 2nd step: 3rd step: 120 bar 40 bar 30 bar

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The mixture was subsequently cooled down to 15 0 C and fed to the nozzle under a pressure of about 25 bar. About one meter before the nozzle, CO 2 was added to the product by being fed in at a dosage rate with a pressure of bar via a sintered metal. The mixing ratio was 0.45 kg CO" for every 1000 kg of dry substance in the liquid 30 mixture.

'i S:20521-F/15.09.93 -9A- Spray-drying was conducted via a nozzle whose aperture had a diameter of 3.0 mm. The product was then sprayed conically with an inner angle of spray of 880. Spraying conditions were as follows: Air temperature on entering the spray tower: 250 0

C.

Air temperature on leaving the spray tower: 98 0

C.

Temperature of the liquid coffee whitener on entering the spray tower: 15 0

C.

Rate of spray: 250 kg/hour.

After the spray product had cooled down, 5.2 g of coffee whitener was infused with 130 ml water having a temperature of 70 0 C to 75 0 C. The result was a finepored, dense and slightly gleaming foam.

*9 e *oe S:20521-F/15.09 93 r n P *I L «:02-/50 *3 10 Example 2 According to the following recipe, a liquid mixture was produced as in example 1. The mixture was sprayed with a dry substance content of 32.78%.

Ingredients by weight of dry mass Skimmed milk dry mass 65.35 Lactose 20.10 Plant fat 12.55 Sodium daseinate 1.57 Disodium orthophosphate 0.43 Disodium orthophosphate and sodium caseinate were premixed with lactose, plant fat was melted. First, the liquid plant fat and then the dry substances were added via a jet mixer to the skimmed milk concentrate having a dry mass content of 25% and a temperature of about 50 0

C.

The mixture was pasteurised for 30 minutes at 75 0 C and subsequently homogenised. Homogenisation was conducted in two steps:

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S:20521-F/15.09.93 11 1st step: 175 bar 2nd step: 35 bar The mixture was pumped to the nozzle via a heat exchanger and thus heated to 70°C. Nitrogen was injected with 50 bar via a nozzle into the production flow which was fed to the spray nozzle with 40 bar. The quantity of gas was 0.34 kg

N

2 for every 1000 kg of dry substance in the mixture.

The outlet aperture of the nozzle used in this case had a diameter of 4.5 mm, the angle of spray was about 70°C. The spray parameters were as follows: Air temperature on entering the spray tower: 220 0

C.

15 Air temperature on leaving the spray tower: 910C.

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Temperature of the liquid coffee whitener on entering the spray tower: 70 0

C.

Velocity of spray: 1200 kg/hour.

An infusion of the product resulted in a soft and airy 5 stable foam.

Example 3 (comparative example) 2 In this comparative example for producing a foaming coffee whitener, spray-drying was conducted by means of a disc. A S mixture with a dry substance content of 36% was produced and sprayed according to the following recipe: Skimmed milk dry mass 50.0 Lactose RAB 200* 30.7 Fat SH 545 17.0 Sodium caseinate 1.7 Disodium orthophosphate 0.6 100.0 *easier soluble than CE 200.

Lactose and phosphate were dissolved in hot water and the 12 1 skimmed milk concentrate having a dry substance content of was added. The liquid was passed over a colloid mill and in this process the caseinate was added. Simultaneously, fat was melted in a water bath and mixed with the liquid, which was then again passed over a colloid mill.

Thereafter, the mixture was passed in a double-walled tank (hot water heated) over a Schabel heat exchanger and returned to the tank. Within 30 minutes, the temperature io reached 75°C. Homogenization was conducted in two steps, in the first step with a pressure of 135 bar and in the second step with a pressure of 40 bar. Carbon dioxide was added via a laserbeam-perforated metal. Spraying was conducted with a Krause disc. Upon entry into the spray tover, the 15 product temperature was 80 0 C, the air inflow temperature 180°C dnd the air outflow temperature 88 0 C. Three batches were prepared. No CO 2 was added to batch I; CO 2 at less than 1 I/min was added to batch II; and 2 I/min CO 2 were added to batch III. Subsequent infusion tests showed that no foam was forming in any of the three batches. Batch III showed a difficult agglomeration due to the very bad flowing behavior. The spray product was well wettable, but did not form any foam after infusion.

The spray product resulting from disc-drying did not show any spherules under the microscope and was a dusty and floury powder made up of shredded and torn particles.

When the fines from a spray product obtained by disc-drying was refed, an agglomerate character with dense and compact small spherules showed under the microscope.

Spray-drying by means of a disc was not suitable for producing a foaming creamer. Without pressure it is not possible to bind carbon dioxide in the spherules. The powdered product produced in the above-described way is a component in the preparation of coffee beverages. In particular, it is possible to produce an instant product 13 1 using foaming coffee whitener, which in portions is suitable for instant consumption by adding hot water. For this purpose, the instant powdered mixture consists of the above-described coffee whitener, soluble coffee powder, in particular coffee powder made by freeze drying, and other ingredients. According to the invention, one of these further ingredients is lactose. Suprisingly it proved that by adding lactose to the instant product regardless of the lactose contents in the coffee whitener the instant 1o coffee beverage of the "capuccino" type had a significantly improved taste.

A particularly expedient mixture of the instant powder for making capuccino beverages is composed as follows 0 coffee whitener as taught by the invention 50.186% by weight saccharose 23.838% by weight instant coffee 17.000% by weight lactose 8.493% by weight aroma 0.483% by weight The rate of lactose added is ranging from 5% to 10%, with respect to the total amount of the powdered mixture. Preferably, the lactose content is about The aroma used above is a caramel aroma as it is customary in trade.

According to the invention, the above components of the powdered mixture are dry when mixed with one another. For this purpose, the components are introduced at their predefined weight ratios into a suitable mixer, especially a Nauta mixer, and are intensively mixed with one another for a period of preferably 10 min to 20 min.

Claims (31)

1. A powdered mixture for making coffee beverages of the cappuccino type by means of adding hot water, characterised by a mixture of water-soluble instant coffee, sucrose, lactose and a foaming coffee whitener formed from a powder which is made by spray-drying an aqueous mixture, by agglomerating, and by an introduction of gas, said powder having a structure of bubble-like spherules and comprising the following components: skimmed milk concentrate 40% by weight to 63.8 by weight lactose 25% by weight to 35% by weight plant fat 10% by weight to 20% by weight sodium caseinate 1.0% by weight to 2.5% by weight disodium orthophosphate 0.2% by weight to 1.0 by weight

2. A Process for producing a foaming coffee whitener for use in a powdered mixture for making coffee beverages of the cappuccino type as claimed in claim 1, comprising the steps of: preparing a mixture of the components in water, pasteurising the mixture at a temperature of 70 0 C to 80 0 C, after pasteurisation, conducting a multistep 25 homogenisation of the mixture under a pressure of bar to 175 bar, subsequently adding CO 2 or N 2 to the mixture immediately before a e spray-drying device, and finally spray-drying the mixture. *too :20 21 .09.93 S:20521 F1 .09.93 15

3. The process as claimed in claim 2, wherein the mixture is pasteurised at a temperature of 70 0 C to 800C, for a period of 45 min to 90 min.

4. The process as claimed in claim 3, wherein the mixture is pasteurised at a temperature of 75 0 C to 800C. The process as claimed in claim 3 wherein the mixture is pasteurised for 60 minutes.

6. The process as claimed in one of claims 2 to wherein the mixture is homogenised in two steps.

7. The process as claimed in one of claims 2 to 6, wherein the mixture is homogenised in the first step at a pressure of 120 bar to 175 bar and in the second step at a pressure of 35 bar to 45 bar.

8. The process as claimed in one of claims 2 to wherein the mixture is homogenised further in a third step.

9. The process as claimed in claim b wherein the homogenisation in a third step is carried out at a pressure of 25 bar to 35 bar. 20 10. The process as claimed in one of claims 2 to 9, wherein the mixture is fed with a pressure of 30 bar to 50 bar to an impregnating nozzle which is adding the CO 2 or N 2 a S a a a a. a. a a. a a *a a a

11. The process as claimed in claim 10 wherein the pressure is 45 bar.

12. The process as claimed in one of claims 2 to 11, wherein the CO 2 or N 2 is pressed with pressure into the mixture, the pressure ratio of mixture and pressed-in CO 2 or N 2 being adjusted to between 1 to 1.1 and 1 to 2. S:20521-F/15.09.93 16

13. The process as claimed in claim 12, wherein the pressure ratio of mixture and pressed-in CO 2 or N 2 is adjusted to between 1 to 1.4 and 1 to 1.6.

14. The process as claimed in claim 12 or 13, wherein the CO 2 or N 2 is pressed into the mixture with a pressure of 55 bar. The process as claimed in one of claims 2 to 14, wherein the CO 2 or N 2 is pressed at an angle of 30 0 C to 0 C into the mixture flowing to a spray-drying nozzle.

16. The process as claimed in one of claims 2 to wherein the mixture with the added CO 2 or N 2 is sprayed at a temperature of 10 0 C to 80 0 C.

17. The process as claimed in one of claims 2 to 16, wherein spray-drying the mixture with the added CO 2 or N 2 is conducted according to the co-current flow method, the air inflow temperature being 150 0 C to 250 0 C and the air outflow temperature being maximally 100 0 C.

18. The process as claimed in claim 17 wherein the air inflow temperature is 185 0 C. 20 19. The process as claimed in claim 17 wherein the air outflow temperature is 950C. 0 0 S..

20. Using an aqueous mixture, adjusted to a dry matter content of 30% to 47%, preferably 41%, containing the *5 following components measured in dry weights: S 25 skimmed milk concentrate 20% by weight to 74.4% by weight lactose 20% by weight to 50 by weight plant fat 5% by weight to 35 by weight sodium caseinate 0.5% by weight to 2.5% by weight disodium orthophosphate 0.1% by weight to 0.6% by weight 4 Yo\ for producing a foaming coffee whitener used for making S:20521-F/15.09.93 17 coffee beverages of the cappuccino type whereby the coffee whitener is formed from a powder which is made by spray drying the aqueous mixture by agglomerating and by an introduction of gas to form gas spherules.

21. Am apparatus when used for producing a foaming coffee whitener for use in the powdered mixture for making coffee beverages of the cappuccino type, as claimed in one of claims 1 to 20, comprising a mixing tank; a heat exchanger for pasteurising the obtained mixture which is linked to said mixing tank and which is located downstream thereof; at least two series-connected homogenisation steps c )wnstream of said heat exchanger for homogenising the pasteurised mixture, the first homogenisation step communicating with said heat exchanger; a CO 2 or N 2 impregnating device located downstream of and being linked to the last homogenisation step for impregnating the homogenised mixtures; and a spray-drying column directly following the nozzle for spray-drying the mixture with the added CO 2 or N 2

22. The apparatus as claimed in claim 21, wherein the mixing tank is linked via a line to a vaporizer for skimmed milk located upstream of said mixing tank.

23. The apparatus as claimed in claim 22, wherein a concentrate vessel is arranged in the line between vaporizer and mixing tank, particularly with a pump or the like conveying the skimmed milk concentrate from the concentrate tank into the mixing tank.

24. The apparatus as claimed in one of claims 21 to 23, wherein a junction is disposed in a line between mixing tank and heat exchanger, said junction communicating with the mixing tank via a second line which returns the mixture being conveyed out of the ee mixing tank via a pump of the like back to the mixing tank. 35 25. The apparatus as claimed in claim 24, wherein the second line is provided with a jet mixer or the like S"through which dry substances and/or flowable fat, plant 1F/10.11.93 1.8 fat is introducible to the mixing tank.

26. The apparatus as claimed in claim 25, wherein a dry substance vessel and a melting vessel for the plant fat are linked to the jet mixer via a three-way valve.

27. The apparatus as claimed in one of claims 21 to 26 wherein a forerun tank is located upstream of each homogenisation step, the forerun tank of the first homogenisation step being arranged in a line between heat exchanger and first homogenisation step.

28. The apparatus as claimed in one of claims 21 to 27, wherein at least one further homogenisation step follows the second homogenisation step.

29. The apparatus as claimed in one of claims 21 to 28, wherein a heat exchanger for cooling the homogenised mixture; a forerun tank with a following pump or the like; and a heat exchanger for heating the mixture to be held ready are arranged in a line between the last ':nogenisation step and the spray-drying column. The apparatus as claimed in one of claims 21 to 29, wherein the nozzle provided as a CO 2 or N 2 impregnating device is arranged directly before the spray-drying column in the line between the last homogenisation step and the sray-drying column. 25 0* 30 C,

31. The apparatus as claimed in claim 30, wherein the nozzle is designed as a spray cone nozzle pointing in the flowing direction of the mixture.

32. The apparatus as claimed in claim 30, wherein the nozzle is designed as a feed line for the CO 2 or N 2 essentially pointing in the flowing direction of the mixture, with a distribution body being attached to the end of said feed line. S:20521-F/15.09.93 19

33. The powdered mixture for making coffee beverages of the cappuccino type as claimed in claim 1, wherein lactose is added at a rate of between 5% by weight to by weight with respect to the total quantity of the powdered mixture.

34. The powdered mixture according to claim 33 wherein the lactose is added at a rate of 8.5% by weight with respect to the total quantity of the powdered mixture. The powdered mixture for making coffee beverages of the cappuccino type as claimed in claims 1 or 33, having the following composition: coffee whitener according to the invention 50.186% by weight saccharose 23.838% by weight instant coffee 17.000% by weight lactose 8.493% by weight aroma 0.483% by weight

36. A process for producing a powdered mixture for making coffee beverages of the cappuccino type as claimed in one or more cef claims 1, 33 and 34, wherein the components of the mixture, namely coffee whitener according to the invention, water-soluble coffee (instant coffee) and saccharose and if required aroma substances are mixed with one another in the dry state, especially in a Nauta mixer for a mixing period of "preferably 10 min to 20 min.

37. A foaming coffee whitener substantially as herein described with reference to any one of Examples 1 or 2.

38. A process for producing a foaming coffee whitener substantially as herein described with reference to any one of Examples 1 or 2. !':20521-F/1 6.09.93 20 Dated this 15th day of September 1993 JACOBS SUCHARD AG By their Patent Attorney GRIFFITH HACK &CO. -T Rq 1 S:20521 -F/15.09.93 9 t A b s t r a c t 1 A foaming coffee whitener in powdered form contains skimmed milk dry matter, lactose, plant fat, caseinate and an alkali phosphate ane is produced by mixing the ingredients, pasteurizing the ingredients at a temperature of 70 0 C to 80 0 C, multistep homogenization and subsequent spray-drying, with a gas in the form of CO, or N, being added directly before the spray nozzle to the mixture which is flowing to this spray nozzle. The apparatus for producing this foaming coffee whitener comprises a mixing tank a heat ex- *io changer (10) for pasteurizing the obtained mixture which is linked to the mixing tank and which is located down- stream thereof; at least two series-connected homo- genizat;on steps (18, 20) downstream of the heat exchanger for homogenizing the pasteurized mixture, the first homogenization step (18) communicating with the heat ex- changer a CO, or N 2 impregnating device (nozzle 26) located downstream of and being linked to the last homo- genization step (20) for impregnating the homogenized mixture; and a spray-drying column (27) directly following the nozzle (26) for spray-drying the mixture with the added CO, or N 2