INSTANT COFFEE

MEMBERS:
ALVAREZ OCAS, CRISTHIAN AGUSTIN
CROSS SPIDER, PIERO JHORDANO
Ximena Becerra Bazan
COURSE:
FOOD TECHNOLOGY II
TEACHER:
ING. WILLIAN MINCHAN QUISPE
CYCLE:
VI

Cajamarca, July 23, 2018

Content
INSTANT COFFEE............................................................................................................................... 2

I. INTRODUCTION .................................................................................................................... 2
II. Marco Theoretical....................................................................................................................... 2
- History.................................................................................................................................. 2
- Cafe....................................................................................................................................... 3
- Composition of instant coffee............................................................................................... 3
- Differences between whole bean coffee and instant coffee............................................................ 6
Characteristics of coffee beans......................................................................................... 6
Characteristics of instant coffeee ............................................................................................ 6
Coffee beans vs. Instant coffee7
Obtaining instant coffee........................................................................................................... 7
Instant coffee processe............................................................................................................... 8
III. CONCLUSIONS................................................................................................................. 9
IV. DISCUSSIONS.................................................................................................................... 9
V. BIBLIOGRAPHY ....................................................................................................................... 9
 INSTANT COFFEE
I. INTRODUCTION

Instant coffee, also known as soluble coffee and crystal coffee (very different
to powdered coffee, something completely different), it is adrinkderivative of the grains
ofcafé.It is commercially prepared bylyophilizationspray drying,
after which it can be rehydrated. Instant coffee is also made in
a concentrated liquid form

Instant coffee is the powder or granules that remain after

coffee extract has had the water removed. Unlike roasted coffee, when it is
packed in an airtight container, it is stable and can maintain its quality
for many months and even years as it is less vulnerable to processes of
oxidation. It is very easy to prepare by simply adding water or milk without
need for machines with filters or high pressure.

To obtain instant coffee, it is necessary to first obtain the beverage through the
industrial processes of roasting, grinding, and extraction. When to the drink of
water is removed from the coffee through drying processes, and solids are obtained.
dry soluble in the form of powder or granules. The extraction rates vary from
agreement with the variety of coffee used.

II. Theoretical Framework

- History
It was invented and patented in1881by Alphonse Allais, fromFrance,with the
patent number 141520. In 1890, David Strang from Invercargill,New
Zelandusing the patent number 3518 sold under the name
coffee commercial Strang citing the patented "dry air process"
"hot." The invention was previously attributed to Satori Kato, a scientist.
Japanese who worked inChicagoin 1901 that presented the powdered substance
in Buffalo,New York,in thePan American [Link] inventorGeorge
Louis Constant Washingtondeveloped their own instant coffee process and
he marketed it shortly after, in 1910 with his G. Washington Coffee Company,
that unlike Kato, made the commercial effort to position it as
a consumer product. The brandNescaféthat developed a process of
more advanced coffee refinement was sold starting in 1938.

Freeze-dried vacuum coffee was developed shortly after

theWorld War IIas an indirect result of the research in
times of war in other areas. The National Research Corporation
(NRC) was established inMassachusettsas a company of
processing including high vacuum freezing. This company developed
under that processpenicillinblood plasma,ystreptomycinfor use
U.S. military. At the end of the war, the NRC sought to adapt
its processes for non-military uses, which is why it formed the company Florida Foods
 Corporation to produce concentrate oforange juice in powder, and
originally sold his products toUnited States [Link]
the company later changed its name toMinute Maid.

Some examples of popular instant coffee brands areNescafé,

International Roast, ExtraFolgers, Maxwell House Robert
Timms,StarbucksVIA, and Kava (manufacturer of acid-neutralized coffee).

- Café
Coffee, according to its definition, is the name of theseedfrom the coffee tree, a tree
that grows naturally in Ethiopian territory and belongs to the group of the
Rubiaceae. The coffee tree is between four and six meters tall, it has leaves
greenish tonalities opposites, its flowers are white and its fruits are displayed
in red bay.

The seed of this tree, that is, the coffee, usually measures about one centimeter,
being flat on one side and convex on the other, with a longitudinal groove. Its
the color is yellow-green.

By extension of the term, coffee is known as the drink that is made

through theinfusionfrom this roasted and ground seed. It is a beverage
socializing, since thepeoplethey usually gather around the practice of
drinking coffee, is obtained from thegrainstoasted and ground fruits
of thecoffee plant (coffea).

It is a highly drinkstimulantfor its content [Link]

to take during thebreakfast, afteris of this or even as the only breakfast,
although it is also customary to have it after meals or dinners, to
to start conversations or just out of habit. It is one of the drinks without
more alcoholsocializingin many countries.

The most popular ways to take it are black and withmilk(with or without sugar);
it is also commonly addedcreamoh mother,condensed milk chocolateo
someliquor, depUnderstanding from the recipe there are various ways to prepare it.

- Composition of instant coffee

Contribution per 100 g of edible portion
Contribution per serving

Contribution per serving

Energy [Kcal] 227.00

Protein [g] 14.60

Carbohydrates [g] 41.10

Total fat [g] 0.50

Water [g] 3.50

Vitamins

Vitamin B1 Thiamine [mg] 0.01

Vitamin B2 Riboflavin [mg] 0.11

Niacin [mg] 24.90

Vitamin B6 Pyridoxine [mg] 0.03

Folic Acid [µg] 3.00

Minerals

Calcium [mg] 160.00

Iron [mg] 4.40

Magnesium [mg] 390.00

mg 0.48

Selenium [µg] 12.60

Sodium [mg] 41.00

Potassium [mg] 4,000.00

Phosphorus [mg] 400.00

Amino acids

Alanine [mg] 401.00

Arginine [mg] 63.00

Aspartic acid [mg] 572.00

2,429.00

Cystine [mg] 242.00

Phenylalanine [mg] 314.00

Glycine [mg] 528.00

Histidine [mg] 197.00

Isoleucine [mg] 206.00

Leucine [mg] 572.00

Lysine [mg] 115.00

Methionine [mg] 28.00

Proline [mg] 420.00

Serina [mg] 151.00

Tyrosine [mg] 197.00

Threonine [mg] 170.00

Tryptophan [mg] 174.00

Valine [mg] 330.00

- Differences between whole bean coffee and instant coffee

Characteristics of coffee beans

There is a fact, according to experts: the one who grinds the coffee and prepares it.
its infusion from the coffee bean itself will never stop doing so. The
excellence of coffee, always appears in its most primitive state, but also
more natural and with the best properties, it is clearly about coffee in
grain.

Buying coffee beans means making the preparation of this drink everything.
a ritual, needing elements such as the coffee grinder for the task,
because once the grains are obtained, it is necessary to grind them and this must
always do it before preparing the infusion, the fresher the coffee,
better results will be obtained.

Now, if we talk about characteristics, whole bean coffee is that which is

made with high-quality grains, which can even be obtained from the grains
without toasting, for you to do it yourself at home or in your business. The preservation
it is key to maintain its properties and prevent the coffee from oxidizing
excess. Therefore, the packaging of each toaster is another fundamental element
to ensure freshness.

Ground coffee is coffee beans that have been ground for those people or
businesses that do not have a grinder. Ground coffee retains its shape
pure as we mentioned before and this also allows to preserve the essence
natural grain.

Characteristics of instant coffee

First of all, before thinking in terms of the instant coffee cup that the
consumer drinks, we want to explain how this version of coffee reaches
be what it is.

The production of instant coffee is very simple: it consists of making roasted coffee.
with an Italian-style coffee maker from which the water is later extracted
It contains. The result is a 100% coffee powder that will be prepared with just
add hot water, resulting in an aromatic coffee highly appreciated by
many consumers around the world.

Regarding its origins in the year 1930, when the Brazilian government asked it
to the company Nestlé create 'coffee cubes' that would allow Brazilians
use your coffee overproduction and share it with the world. On April 1st
Nescafé was born with that purpose, and today it is the leading brand worldwide.
instant coffee. Today instant coffee reaches thousands of homes, being in the
currently one of the most popular alternatives, in fact, about 50% of
green coffee in the world is used to produce instant coffee and that is due to the great
market that this product has.
Undoubtedly, here the premise is the speed and ease with which it is prepared.
a cup of instant coffee, because it is enough to heat the water and place it in
a cup to which coffee powder has previously been added, then you
remove and finally, the infusion is obtained in a few minutes.

Ground coffee vs. Instant coffee

If one had to compare both options, each has its advantages and
loyal consumers. To help you understand, we share with you a
small comparison for you to decide between whole bean coffee or
soluble
The whole bean coffee is simply green coffee that has been roasted and packaged.
part, instant coffee is obtained, as we saw before, after a process of
preparation of coffee infusion and drying of water to obtain the powder
instant coffee.
Coffee beans require machinery for their preparation: a grinder.
and a coffee machine. In contrast, instant or soluble coffee requires
simply hot water to immediately get a coffee.
The coffee bean retains all its original characteristics, due to
that the process used to bring the product to market is
also almost 100% natural. For its part, instant coffee needs a
drying process as we saw before and for this reason, in some brands of
Instant coffee, its attributes such as flavor and body of coffee can be
losing in the process. In the case of Procafé, all our instant coffee of
the Nescafé brand and Medalla de Oro are excellent and remain intact
its characteristics of flavor, texture, and smell of 100% coffee.

Obtaining instant coffee

This type of coffee is currently in demand for its convenience, low cost, and
speed in its preparation. The term instant coffee is reserved for
dry product resulting from the extraction of roasted coffee by means of
drinking water that contains exclusively soluble principles,
tasty and aromatic of coffee.
To obtain instant coffee, two different processes are used: the 'spray-
dry"o spraying and freeze-drying. In both cases, the roasting of the coffee is
it happens at a lower temperature (between 190 and 210 ºC) and then it is
ground and the soluble solids are extracted with hot water in a
operation called solid-liquid extraction. The obtained liquid, called
extract, it is centrifuged and then the water is removed in stages. The drying by
spraying takes place inside a drying chamber, where the
extract and comes into contact with hot air. In freeze-drying, the
drying is carried out by freezing the extract at low temperatures and
posteriorsublimationfrom water at low pressures. The coffee obtained
it is approximately equivalent to 40% of the weight of green coffee.
The coffee obtained is approximately one third of the weight of the
green coffee.
Thanks to Nestlé, which developed its instant coffee "Nescafé" in 1938, the
American soldiers were able to have coffee in their combat positions in
During World War II.

Process of instant coffee

This is another of the flow diagrams of industrial processes that I have decided
publish. Just like in the previous case, I've published some, now I would like to
publish the one about coffee. It's easy, short, and as always, very interesting.

Below is the diagram:

Harvesting green coffee
Pulped: It is simply what the name says, the coffee goes through
machines that separate the pulp from the seeds and thus obtain the grain
green and logically unprocessed coffee
Cleaning: The green seed goes through a washing process in which it
they remove the waste or garbage from it.
Roasting: It is a type of roasting or toasting that serves for the alteration of
the physical and chemical properties of coffee, including aroma, color and
flavor. The coffee resulting from this process is called 'torrefacto coffee', which
they are often marketed.
Milling: The roasted coffee beans are ground to facilitate the
extraction of soluble solids
Extraction: The roasted and ground coffee is subjected to high water pressure.
hot to extract soluble solids and some other substances
belonging to it.
Filtering: The result of the extraction must be filtered to avoid that
solid impurities remain.
Concentration: In this process, part of the water it contains is eliminated.
result of the two previous processes, by evaporation or
cryoconcentration. From here, the coffee extract is obtained, which is
packed and stored at temperatures below -15 ºC
Drying: In a drying chamber, the remaining water is removed by means of
of high temperatures, this way the solid extract of coffee is obtained
coffee extract powder
Aggregation: The resulting dust is ground to become highly dust.
fine, then it is rehydrated with the saturated steam itself, a
simpleagglomerate. This produces much more coffee dust particles.
large and porous, which facilitate rehydration.
Packaging: The product is packaged and transported to its final destinations.
As is evident, the coffee process is quite simple, I can summarize it in
a few simple points for those who may have any doubts:
The coffee is harvested
The seed is separated from the pulp.
It is cleaned
It is roasted to enhance its properties.
It is ground so that it can be easily dissolved
 It is placed in hot water to dissolve the soluble solids and then filtered.
to prevent something unwanted from remaining in the result
Part of the water it contains is removed from the result to increase its
concentration
The remaining water is removed so that all that is left is the solid.
coffee
The result is ground to make a finer powder and mixed with the
saturated vapors to rehydrate this powder and thereby increase
its size and facilitate subsequent rehydration
It is packed and transported

III. CONCLUSIONS

IV. DISCUSSIONS

V. BIBLIOGRAPHY

Cafe Industry (August 15, 2011). "TORQ Natural Instant Coffee". Cafe
Culture. Consulted on October 22, 2012.
Dominique Bougerie, "Honfleur and the Honfleur inhabitants. Five centuries of stories"
Ed. Marie, 2002, p. 138
1890 First Annual Report, New Zealand, Patents, Designs and Trade-marks,
p.9.
Ramalakshmi, K.; Rao, L. Jagan Mohan; Takano-Ishikawa, Yuko; Goto, Masao
(2009). "Bioactivities of low-grade green coffee and spent coffee in different in
glass model systems. Food Chemistry 115 (1): 79-85.ISSN0308-
[Link].1016/[Link].2008.11.063