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Liquid espresso concentrate

A concentrate and coffee technology, applied in the direction of coffee, coffee extraction, roasting coffee, etc., can solve problems such as coffee difficulties

Active Publication Date: 2017-11-28
KONINK DOUWE EGBERTS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very difficult to prepare coffee with recognizable espresso flavors such as taste and / or aroma without freshness using a specific espresso brewing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0157] The principles of the invention were demonstrated on an industrial scale in a series of diffusion cell arrays of fixed bed coffee extractors. A coffee blend consisting of 60% washed Arabica and 40% unwashed Arabica has been roasted in a batch roaster at 9:00 minutes with reduced roasting air temperature . The degree of torrefaction that had been applied resulted in a torrefaction loss of 16.5% by weight. The moisture content of the roasted coffee beans was 2.9% by weight.

[0158] Just prior to coffee extraction, the roasted coffee beans were ground to an average grind size of 1.9 mm (XMa min was defined according to the calculation given above).

[0159] The chamber was loaded 100% with ground coffee and no wetting of the ground coffee should be applied prior to extraction.

[0160] The primary extraction was performed countercurrently to sodium demineralized water, with the feed water being introduced into the percolator in upflow, with a feed temperature of 95°C. ...

Embodiment 2

[0172] A coffee concentrate was manufactured following the procedure of Example 1 with the specific settings outlined in Table 3 below. Coffee blend used: 60 wt.% Arabica washed; 40% Arabica unwashed.

[0173] 1 - CQL content of 559 mg per kg dry solid matter for the liquid concentrate obtained according to Example 2A and 622 mg per kg dry solid matter for the liquid concentrate obtained according to Example 2B.

[0174] The Y process model values ​​calculated based on partial least squares discriminant analysis of the six identified flavor markers, as defined in this specification, are as follows for Examples 2A and 2B:

[0175] 2A: 0.827

[0176] 2B: 0.682

Embodiment 3

[0177] Embodiment 3 (reference example)

[0178] A coffee concentrate was prepared according to the teaching in WO 2007 / 043873 with a coffee blend nearly identical to that of Example 2 (65 wt.% Arabica washed; 35% Arabica unwashed card), and the specific settings are summarized in Table 3 below. The size of the coffee grounds (Martin diameter minimum as defined in this specification) is 3.6 mm. The mass transfer Fourier number was 0.20. The ratio of the yield obtained in the first primary extraction to the yield obtained in the total extraction was 13.9.

[0179] For the liquid concentrate obtained, the 1-CQL content is 375 mg per kg of dry solid matter. As defined in this specification, the Y process model value calculated based on partial least squares discriminant analysis of the six identified flavor markers was 0.329.

[0180] table 3

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[0182] Table 4

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[0184] table 5

[0185]

[0186] Table 6

[0187]

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PUM

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Abstract

Disclosed is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.

Description

technical field [0001] The present invention is in the field of coffee concentrates. In particular, the present invention relates to a method of preparing a concentrated coffee extract (extract) (hereinafter: coffee concentrate), and to the extract or concentrate obtainable therewith. More specifically, the present invention relates to coffee concentrates having improved organoleptic properties that more closely match those of the espresso class of fully automatic espresso (espresso) machines. Coffee preparations, the fully automatic espresso machine for preparing e.g. ristretto, espresso or longo and / or milk drinks such as cappuccino or Latte macchiato. Background technique [0002] There is an increasing demand for coffee concentrates for commercial and / or industrial purposes. A typical area of ​​use of these liquid coffee concentrates is in coffee brewing machines. Many of these machines do not operate by freshly preparing coffee extract but by adding hot water to a f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/24A23F5/26A23F5/28
CPCA23F5/243A23F5/26A23F5/285A23F5/06A23F5/04A23F5/24
Inventor 约安内斯·许贝特斯·彼特鲁斯·玛利亚·斯米茨科内利斯·亨德里克斯·德福斯加希吉姆·卜汉辛
Owner KONINK DOUWE EGBERTS BV
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