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Fermented coffee beverage

A technology for coffee beverages and coffee spices, which is applied in coffee spices, coffee, coffee extraction, etc., and can solve problems such as weak fragrance

Inactive Publication Date: 2006-12-06
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However this can result in a final product with a raised aroma and a less coffee aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Example 1 - Preparation of Coffee Beverage Base

[0059] Roast coffee extracts are prepared in a conventional manner. The roasted coffee extract is incubated with live yeast cells for 6-8 hours, resulting in a pleasant fruity aroma. Neither ethanol nor acetic acid was formed. The container was not aerated to avoid foaming and stripping of coffee and fermented aromas.

[0060]Several strains of Saccharomyces cerevisiae and Saccharomyces cerevisiae were tested and Saccharomyces cerevisiae Castelli Ceppo20 was selected for further testing. Fermentations were performed with complete success in PTC / Orbe at 200 L scale with El coffee extract supplemented with 5% sucrose. The temperature was maintained at 20°C during the fermentation.

[0061] After bioconversion, centrifugation, carbonation and pasteurization, a beverage with the desired coffee flavor profile, dense foam and unique aroma characteristics is obtained. Several aroma compounds produced by yeast were identifi...

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PUM

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Abstract

The invention relates to a coffee beverage base being substantially non-alcoholic and comprising a fermented coffee component comprising coffee aroma, which fermented coffee component, has a modulated coffee aroma with fruity and / or floral notes due to the fermentation of the coffee aroma. Further the invention relates to a ready-to-drink coffee beverage which when prepared for consumption form a beer like beverage with a foam. The invention also relates to a process for making such products. The example discloses fermentation of roasted coffee extract. In one embodiment, specific ratios of methylbutanol to methylbutanol and thioacetates to thiols are required.

Description

technical field [0001] The present invention relates to soft drinks, beverage bases and methods of preparing said beverages or beverage bases. In particular the invention relates to a beverage having a fermented coffee component. Background technique [0002] Ready-to-serve coffee-based beverages are becoming more and more popular. These beverages often contain milk solids or whiteners. In addition to providing a beverage with a similar appearance and taste to whitened coffee, the milk solids or whiteners also have the effect of masking some of the astringency that can be found in ready-to-drink coffee beverages. However, coffee beverages containing milk solids or whiteners are considered less fresh than black coffee beverages. Also, coffee aroma can degrade quickly. This is due to the reaction of the aroma compounds with each other and with the coffee solids in the extract, a phenomenon that has been described in the scientific literature. [0003] It is well known to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/10A23F5/46A23L1/234A23F5/24A23L2/39A23L2/56A23L27/20A23L27/28
CPCA23L2/56A23F5/46A23F5/246A23F5/243A23L1/234A23L2/39A23L27/28A23F5/10A23F5/24A23L27/20
Inventor C·米洛P·迪博克
Owner NESTEC SA
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