A beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp

A coffee husk and extract technology, applied in coffee extraction, coffee, food science and other directions, can solve the problem that coffee berries cannot be directly eaten by humans

Active Publication Date: 2008-03-12
KONINK DOUWE EGBERTS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Normally, coffee berries c

Method used

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  • A beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp
  • A beverage formulation and method of making such beverage that is derived from extract from coffee cherry husks and coffee cherry pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] About 500 kg of coffee husks (Mundo Novo species) were extracted with about 2500 kg of hot drinking water at 75° C. in countercurrent in a column extractor. Recover about 2000kg soluble solid content and be the extract solution of 6.3 ° Brix. The extract was centrifuged at 7°C through an Alpha Laval sludge removal centrifuge to partially remove suspended soluble solids. Subsequently, the centrifuged extract was filtered through an ultrafiltration system comprising a membrane with a 200,000k Dalton cut-off (ie PC1 membrane - FP200 / FPT20). A filter is provided so that the liquid extract is collected, while the retentate on the membrane is returned to the feed tank. Add the extract to the feed tank to maintain the desired working level. When all the extract has been added, the unit is run until the level of retentate returned is reduced to a level where further pumping is not possible.

[0055] Recover about 1300kg of the extract that obtains 5.5 ° Brix. The extract wa...

Embodiment 2

[0057] About 1300 kg of the ultrafiltration extract obtained in Example 1 was evaporated using a two-stage plate vacuum evaporator. The operating conditions are: a vacuum of about 1.75 bar and a temperature of about 55 to about 65C. The evaporator is equipped with a pre-stripping section to recover volatile components of the extract (ie fragrances) that would otherwise be lost during vacuum evaporation. Condensate containing volatile components was collected separately. The coffee berry concentrate produced by the evaporator had a Brix value of about 57.5° Brix. Table 2 below shows the analysis of the recovered perfume components.

Embodiment 3

[0059] Similar conditions were used as in Example 1, except that the coffee husk (Robusta species) was extracted. About 70 kg of Robusta extract was prepared. The extract was further ultrafiltered using the conditions in Example 02, but evaporated on a rotary pilot plant evaporator. Condensate and concentrate were collected separately. Table 2 below shows the analysis of the products, including the recovered perfume components.

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PUM

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Abstract

A beverage formulation comprising a beverage having caffeine wherein the beverage contains caffeine levels in the range of about 0.07 to about 0.30 mg/ml, being optically clear, and having an added aroma; and wherein the beverage comprises an extract that is derived from at least one member of the group consisting of coffee cherry husks and coffee cherry pulp; wherein the extract is in the range of about 5 to about 30% based on standardized extract of the beverage; wherein at least a portion of the caffeine is derived from the extract; wherein the optically clear is measured by a haze value of at least below about 10; and wherein at least a portion of the added aroma is derived from aroma recovered from the extract.

Description

technical field [0001] The present invention relates to beverage preparations comprising caffeine derived, at least partly derived, from coffee cherry husk and / or coffee husk, wherein at least part of the caffeine is derived from coffee cherry husk and / or coffee cherry husk (coffee cherry husk) The naturally derived caffeine of coffee cherry pulp), the present invention also relates to the method for preparing this beverage preparation derived from coffee husk and / or coffee pulp. In another embodiment, the present invention relates to beverage formulations further having good stability (e.g., optical clarity) by removing a sufficient amount of naturally occurring gums, and also relates to the preparation of the coffee husk and / or coffee pulp derived The method of beverage preparation. In another embodiment, the present invention relates to a beverage preparation further comprising an aroma addition derived from coffee husk and / or coffee pulp, and a method for preparing the be...

Claims

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Application Information

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IPC IPC(8): A23F5/24A23F5/16A23F5/18A23L2/52
CPCA23F5/243A23V2002/00A23F5/18A23L2/52A23F5/163A23L2/02A23V2250/2108
Inventor M·韦利萨里欧R·J·劳达诺P·M·爱德华兹S·M·斯蒂姆森R·L·杰夫里斯
Owner KONINK DOUWE EGBERTS BV
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