Stabilizer-free stabilized coffee aroma

a technology of stabilizer and coffee, applied in the direction of containers, transportation and packaging, containers preventing decay, etc., can solve the problems of generating unpleasant and non-coffee-like notes, affecting the flavor of coffee, and causing the flavor to be unstable, so as to reduce the effect of flavor generation

Inactive Publication Date: 2006-01-05
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0008] The invention relates to a process for stabilizing a coffee aroma-providing component against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The process comprises contacting the coffee aroma-providing component with a stabilizing agent in a manner such that the stabilizing agent is provided in an amount effective to chemically interact with undesirable compounds associated with the coffee aroma-providing component to form a stabilized coffee aroma-providing component. The stabilized component (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the coffee aroma in the coffee aroma-providing component during storage, or (b) reduces off flavor generation during storage of the coffee aroma-providing component. The process can be conducted so that the stabilized coffee aroma-providing component is essentially free of the stabilizing agent when a food or beverage product containing coffee aroma from the coffee aroma-providing agent is prepared for consumption.

Problems solved by technology

Such components are generally known to be very unstable.
Thus, its desirable flavor characteristics can be lost or degraded easily during or after processing or storage over time.
As coffee aroma degrades, it generates unpleasant and non-coffee-like notes that are undesirable.
This degradation substantially reduces the perceived quality of the product.
For this reason, the use of sulfites or other additives that remain in the food or beverage after such treatments is not a desirable solution to this problem.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0091] A roast and ground (“R&G”) coffee is extracted with water. The resulting liquid stream that includes soluble coffee is passed through a steam stripping column where the volatile flavor / aroma components are distilled out, condensed and collected. The non-volatile components can be utilized as is or, if desired, can be further processed such as by evaporation to higher solids contents for shelf stable uses.

[0092] For every 1000 g of R&G coffee sent to the extraction process, 800 g of aroma distillate are collected and rectified to 150 g aroma distillate (aroma A). The aroma distillate was further diluted to 750 g using deoxygenated reverse osmosis water (aroma B). The resulting aroma B solution is stored in a sealed container that prevents the aroma from permeating out and that prevents oxygen from entering.

[0093] Concentrated coffee solids are prepared and stored separately from the distillate with addition of NaOH. Both are stored at room temperature for a period of 6 month...

example 2

[0094] 6% sulfite solution was passed through an ion exchange column to load the ion exchange resins (Dowex 22) with sulfite. The sulfite loaded resin was placed in a tea bag type package at the ratio of 1:200 of resin relative to amount of aroma solution and the resulted package was further placed within aroma B solution. The final aroma-providing component was stored at room temperature condition for 6 months and kept the acetaldehyde to methanethiol ratio typically between 15 and 75. The coffee solids were mixed with NaOH and canned and stored also for 6 months at room temperature. The coffee solids were then mixed with the distillate and hot water was added to the mixture to form a beverage.

[0095] Upon consumption, the resulting beverage is found to have a flavor that is fresher than Example 1 and with a significantly reduced level of undesirable flavors.

example 3

[0096] The sulfite-loaded resin was packed into a column. Aroma B solution was passed through this column and collected into a hermetically sealed container. This aroma providing component with about 95% acetaldehyde reduced was further stored at 37° C. for 8 to 12 weeks. After storage, the aroma component maintained the acetaldehyde to methanethiol ratio typically between 5 and 30. Upon consumption, the resulting beverage is found to have a flavor that is perceived to be fresher than sample from Example 1.

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PUM

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Abstract

A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

Description

TECHNICAL FIELD [0001] The invention relates to a process for stabilizing a coffee aroma-providing component of a beverage or foodstuff so that loss or degradation of the flavoring, taste, or other desirable sensory characteristics of the component is inhibited or minimized but without the presence of stabilizers in the component after stabilization. The invention also relates to the stabilizer-free, stabilized coffee aroma-providing component that is obtained by this process. BACKGROUND ART [0002] Flavoring components are utilized in a wide variety of food and beverage products to impart, provide, modify, or improve the flavor or taste to the product. Such components are generally known to be very unstable. Thus, its desirable flavor characteristics can be lost or degraded easily during or after processing or storage over time. [0003] As coffee aroma degrades, it generates unpleasant and non-coffee-like notes that are undesirable. This degradation substantially reduces the perceive...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/22A23F5/18A23F5/46A23F5/24A23F5/40A23F5/42A23F5/48A23F5/50A23G3/34A23G9/52A23L2/56A23L27/00A23L27/10A23L27/28B65D51/24B65D81/24B65D81/26
CPCA23F5/243A23F5/40B65D81/24A23L2/56A23L1/234A23L1/2217A23L1/22A23G2200/14A23G2200/00A23F5/46A23F5/48A23F5/486A23F5/505A23G3/346A23G9/52A23L27/00A23L27/115A23L27/28A23L2/00A23L5/00
Inventor ZHENG, YINGMILO, CHRISTIANCHENG, PU-SHENGRAHMANI, RACHIDHU, WENJIE
Owner NESTEC SA
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