Aroma-retaining soluble coffee

A technology of soluble and instant coffee, which is applied in the direction of coffee, coffee spices, roasted coffee, etc.

Active Publication Date: 2016-10-12
KONINK DOUWE EGBERTS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this is less desirable from a process perspective as it requires energy for heating

Method used

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  • Aroma-retaining soluble coffee
  • Aroma-retaining soluble coffee
  • Aroma-retaining soluble coffee

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A batch of roasted Arabica beans was ground and an extract was obtained from the ground coffee according to WO2007 / 043873. The extract is concentrated and further freeze-dried to obtain soluble coffee particles. The yield of this method is about 45-50%, meaning that 2 kg of roasted coffee beans yields 1 kg of soluble coffee particles.

[0050] The batch of soluble coffee particles is evenly mixed with the batch of roasted Arabica coffee beans at a weight ratio of coffee beans to soluble coffee particles of 2:1, and filled in an airtight container. The mixture was left standing at 23°C for 7 days. The container was opened after a 7 day rest period and the mixture was sieved to yield 1950 g of whole coffee beans and 1040 g of soluble coffee particles.

[0051] Fill the airtight container with soluble coffee granules. The odor of the soluble coffee particles was evaluated by a panel of sensory experts after 3 months storage at 23°C. The odor of soluble coffee particles...

Embodiment 2

[0055] In the experimental setup as in Example 1, using 100% Arabica coffee, changes were made regarding the ratio and retention time between whole roasted beans and soluble coffee particles, as summarized in Table 1 below.

[0056] Table 1

[0057] Example

Bean roasting time (min)

Bean: Grain Weight Ratio

Hold time (days)

odor

1

5.5

2:1

7

(+)

2a

5.5

2:1

3

(+)

2b

5.5

1:1

3

(+)

2c

5.5

1:1

7

(+)

2d

5.5

1:2

7

(+)

[0058] *) All examples are based on soluble coffee with a storage time of 3 months.

[0059] All examples produced soluble coffee particles that were rated positively with regard to odor, with distinct roast coffee characteristics.

Embodiment 3

[0061]This example relates to comparison with US 1,836,931. According to its teachings, a coffee blend of 46% Arabica and 54% Robusta is subjected to roasting and grinding, extraction and spray drying to provide soluble coffee particles.

[0062] (a) The soluble coffee particle fraction was mixed with the roast and ground coffee fraction with the above blend to have a roast and ground coffee / soluble coffee ratio of 5:1. The mixture was kept for 1 day (24 hours).

[0063] (b) Mixing another soluble coffee particle fraction with the roast whole coffee bean fraction with the above blend to have a 2:1 roast whole coffee bean to soluble coffee ratio. The mixture was kept for 14 days (2 weeks).

[0064] The same parameters as in the previous examples were determined. The results are shown in Table 2.

[0065] Table 2

[0066] Example

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Abstract

Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.

Description

technical field [0001] The present invention relates to the preparation of soluble coffee particles and to instant coffee containing soluble coffee particles. In particular, the present invention relates to soluble coffee particles with good aroma retention. The invention also relates to methods of using whole roast coffee beans. Background technique [0002] Coffee is a well known beverage, typically prepared as a hot water or steam extract of roasted and ground coffee beans. A common form of coffee is instant coffee. This converts the extracted coffee (usually by spray drying or freeze drying) into soluble particles. These granules can be reconstituted into liquid coffee, usually by dissolving the recommended amount of granules in hot water. [0003] A continuing challenge in the preparation of soluble coffee granules is to provide granules that, when dissolved in hot water, produce a liquid coffee that resembles freshly extracted coffee as closely as possible. This h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/46
CPCA23F5/46A23F5/405A23V2250/2108A23F5/10
Inventor 彼得鲁斯·马里亚·特蕾西娅·德 科克亚历山大·奥斯特费尔德格特延·海曼
Owner KONINK DOUWE EGBERTS BV
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