Method for producing coffee composition

Abstract

Methods for producing coffee compositions derived from medium and high yield extracts while also having improved taste and fragrance are disclosed. Coffee compositions produced by such methods are also disclosed.

Description

Technical Field

[0001] Embodiments of the present disclosure relate generally to methods for producing coffee compositions, and in particular, to methods for producing coffee compositions derived from mid-yield and high-yield extracts while also having improved taste and aroma. Background Art

[0002] Coffee composition, particularly soluble coffee product is produced by extracting roasted and ground coffee with water to produce an extract comprising water-soluble coffee solids. The extract can then be concentrated by a suitable method (e.g., evaporation) to produce a liquid concentrate, and / or by a suitable method (e.g., spray drying or freeze drying) to dry the extract to produce a soluble powder. The liquid concentrate or soluble powder can be diluted or reconstructed by adding water, respectively, to produce a coffee beverage easily. As expected, it is expected that this coffee beverage has a taste similar to those prepared by traditional brewing roasting and grinding coffee. However, the industrial production of soluble coffee products is usually associated with temperature and pressure, which are significantly higher than the temperature and pressure adopted when brewing roasting and grinding coffee. Although these temperatures and pressures provide a relatively high coffee solids yield, they may also result in the formation of undesirable flavor characteristics.

[0003] Many different solutions have been proposed to balance the yield of coffee solids with the retention of desired taste and aroma. For example, countercurrent extraction of soluble coffee solids (see, e.g., U.S. Patent No. 5,897,903) uses a combination of relatively mild extraction conditions to reduce the formation of undesirable flavor characteristics and hydrolysis of partially extracted coffee to increase yield. Some methods also use stripping and collection of desired aroma compounds from coffee before extraction, which can then be "added back" downstream (see, e.g., U.S. Patent No. 6,149,957). However, these solutions still cannot achieve the flavor characteristics of traditional brewed coffee. Therefore, yield can be considered a limiting factor in achievable taste and aroma. Summary of the invention

[0004] Therefore, there is a continuing need for coffee compositions that provide a balance between yield and flavor. In particular, there is a continuing need for coffee compositions derived from medium-yield and high-yield extracts while also having improved taste and aroma.

[0005] According to at least one embodiment of the present disclosure, a method for producing a coffee composition may include concentrating a coffee extract by forward osmosis to produce a liquid concentrate. The coffee extract may include one or more monosaccharides in an amount greater than or equal to 18 weight percent based on the dry weight of the coffee extract.

[0006] Other features and advantages of the present disclosure will be set forth in the detailed description which follows, and in part will be readily apparent to those skilled in the art from the detailed description or may be learned by practicing aspects of the present disclosure. DETAILED DESCRIPTION

[0007] As previously mentioned, embodiments of the present disclosure relate generally to coffee compositions, and in particular, coffee compositions derived from medium-yield and high-yield extracts while also having improved taste and aroma. Thus, the present disclosure relates (at least in part) to coffee compositions comprising specific concentrations of one or more carbohydrates and aroma compounds. As will be described in more detail, the carbohydrate concentration of a coffee composition can be used as a measure of the yield of the extract from which it is derived, and the aroma compound concentration can be used as a measure of taste and aroma.

[0008] Extracts (whether they have been concentrated and / or dried) are generally classified based on their final extraction rate. As used in the present disclosure, "extraction rate" refers to the weight % of soluble coffee solids extracted from roasted and ground coffee. For example, an extract with an extraction rate of 50% refers to an extract of soluble coffee solids containing 50% by weight of roasted and ground coffee. "Soluble coffee solids" refers to all solids contained in the coffee matrix and extractable with water. This includes but is not limited to carbohydrates, proteins, coffee alkaloids (e.g., caffeine), trigonelline, organic acids (e.g., citric acid, malic acid, acetic acid and quinic acid), chlorogenic acid and their derivatives, inorganic acids and salts. For the purposes of the present disclosure, extracts can be classified as low yields (i.e., extracts with an extraction rate of less than 30%), medium yields (i.e., extracts with an extraction rate of 30% to 45%) and high yields (i.e., extracts with an extraction rate of more than 45%).

[0009] Additionally, without being bound by any particular theory, it is believed that the extraction yield of an extract is directly related to the concentration of carbohydrates in the extract. More simply stated, the extraction yield of an extract can be determined by the concentration of one or more carbohydrates in the extract. Thus, the concentration of one or more carbohydrates in a coffee composition can be the same or similar to a typical concentration of a medium yield or high yield extract. For purposes of this disclosure, the carbohydrate concentration of a composition can be expressed as the concentration of one or more monosaccharides based on the dry weight of the composition (as determined after acid hydrolysis).

[0010] In an embodiment, the sum of the concentrations of monosaccharides in the coffee composition can be greater than or equal to 18 wt %, such as greater than or equal to 22 wt %, greater than or equal to 26 wt %, greater than or equal to 30 wt %, greater than or equal to 34 wt %, greater than or equal to 38 wt %, or greater than or equal to 42 wt %, based on the dry weight of the coffee composition. For example, the sum of the concentrations of monosaccharides in the coffee composition can be from 18 wt % to 46 wt %, such as from 18 wt % to 42 wt %, from 18 wt % to 38 wt %, from 18 wt % to 34 wt %, from 18 wt % to 30 wt %, from 18 wt % to 26 wt %, from 18 wt % to 22 wt %, from 22 wt % to 46 wt %, from 22 wt % to 42 wt %, from 22 wt % to 38 wt %, from 22 wt % to 34 wt %, from 22 wt % to 30 wt %, from 22 wt % to 26 %, 26 wt % to 46 wt %, 26 wt % to 42 wt %, 26 wt % to 38 wt %, 26 wt % to 34 wt %, 26 wt % to 30 wt %, 30 wt % to 46 wt %, 30 wt % to 42 wt %, 30 wt % to 38 wt %, 30 wt % to 34 wt %, 34 wt % to 46 wt %, 34 wt % to 42 wt %, 34 wt % to 38 wt %, 38 wt % to 46 wt %, 38 wt % to 42 wt % or 42 wt % to 46 wt %. The monosaccharides of the coffee composition may specifically include arabinose, galactose, glucose, xylose, mannose, fructose, sucrose or some combination thereof. That is, the sum of the concentrations of the monosaccharides in the coffee composition may include one or more of arabinose, galactose, glucose, xylose, mannose, fructose and sucrose.

[0011] In an embodiment, the coffee composition may comprise mannose in an amount greater than or equal to 8 wt %, such as greater than or equal to 10 wt %, greater than or equal to 12 wt %, greater than or equal to 14 wt %, greater than or equal to 16 wt %, greater than or equal to 18 wt %, greater than or equal to 20 wt %, greater than or equal to 22 wt % or greater than or equal to 24 wt %, based on the dry weight of the coffee composition. For example, the coffee composition may comprise mannose in an amount of 8 wt % to 26 wt %, such as 8 wt % to 24 wt %, 8 wt % to 22 wt %, 8 wt % to 20 wt %, 8 wt % to 18 wt %, 8 wt % to 16 wt %, 8 wt % to 14 wt %, 8 wt % to 12 wt %, 8 wt % to 10 wt %, 10 wt % to 26 wt %, 10 wt % to 24 wt %, 10 wt % to 22 wt %, 10 wt % to 20 wt %, 10 wt % to 18 wt %, 8 wt % to 16 wt %, 8 wt % to 14 wt %, 10 wt % to 12 wt %, 12 wt % to 26 wt %, 12 wt % to 24 wt %, 12 wt % to 22 wt %, 12 wt % to 20 wt %, 12 wt % to 18 wt %. % to 26 wt %, 14 wt % to 24 wt %, 14 wt % to 22 wt %, 14 wt % to 20 wt %, 14 wt % to 18 wt %, 14 wt % to 16 wt %, 16 wt % to 26 wt %, 16 wt % to 24 wt %, 16 wt % to 22 wt %, 16 wt % to 20 wt %, 16 wt % to 18 wt %, 18 wt % to 26 wt %, 18 wt % to 24 wt %, 18 wt % to 22 wt %, 18 wt % to 20 wt %, 20 wt % to 26 wt %, 20 wt % to 24 wt %, 20 wt % to 22 wt %, 22 wt % to 26 wt %, 22 wt % to 24 wt %, or 24 wt % to 26 wt %.

[0012] In an embodiment, the coffee composition may comprise arabinose in an amount greater than or equal to 2 wt%, such as greater than or equal to 3 wt%, greater than or equal to 4 wt%, or greater than or equal to 5 wt%, based on the total weight of the coffee composition. For example, the coffee composition may comprise arabinose in an amount from 2 wt% to 6 wt%, such as from 2 wt% to 5 wt%, from 2 wt% to 4 wt%, from 2 wt% to 3 wt%, from 3 wt% to 6 wt%, from 3 wt% to 5 wt%, from 3 wt% to 4 wt%, from 4 wt% to 6 wt%, from 4 wt% to 5 wt%, or from 5 wt% to 6 wt%, based on the dry weight of the coffee composition.

[0013] In an embodiment, the coffee composition may comprise galactose in an amount greater than or equal to 8 wt %, such as greater than or equal to 10 wt %, greater than or equal to 12 wt %, greater than or equal to 14 wt %, greater than or equal to 16 wt % or greater than or equal to 18 wt %, based on the dry weight of the coffee composition. For example, the coffee composition may comprise galactose in an amount of 8 to 20 wt%, such as 8 to 20 wt%, 8 to 18 wt%, 8 to 16 wt%, 8 to 14 wt%, 8 to 12 wt%, 8 to 10 wt%, 10 to 20 wt%, 10 to 18 wt%, 10 to 16 wt%, 10 to 14 wt%, 10 to 12 wt%, 12 to 20 wt%, 12 to 18 wt%, 12 to 16 wt%, 12 to 14 wt%, 14 to 20 wt%, 14 to 18 wt%, 14 to 16 wt%, 16 to 20 wt%, 16 to 18 wt% or 18 to 20 wt%, based on the dry weight of the coffee composition.

[0014] In an embodiment, the sum of the concentrations of arabinose and galactose in the coffee composition may be greater than or equal to 10 wt%, such as greater than or equal to 12 wt%, greater than or equal to 14 wt%, greater than or equal to 16 wt%, greater than or equal to 18 wt%, greater than or equal to 20 wt%, greater than or equal to 22 wt%, or greater than or equal to 24 wt%, based on the dry weight of the coffee composition. For example, the sum of the concentrations of arabinose and galactose in the coffee composition may be from 10 wt % to 26 wt %, such as from 10 wt % to 24 wt %, from 10 wt % to 22 wt %, from 10 wt % to 20 wt %, from 10 wt % to 18 wt %, from 10 wt % to 16 wt %, from 10 wt % to 14 wt %, from 10 wt % to 12 wt %, from 12 wt % to 26 wt %, from 12 wt % to 24 wt %, from 12 wt % to 22 wt %, from 12 wt % to 20 wt %, from 12 wt % to 18 wt %, from 12 wt % to 16 wt %, from 12 wt % to 14 wt %, from 14 wt % to 26 wt %, from 14 wt % to 26 wt %, from 14 wt % to 26 wt %, from 14 wt % to 26 wt %, from 14 wt % to 26 wt %. % to 24 wt %, 14 wt % to 22 wt %, 14 wt % to 20 wt %, 14 wt % to 18 wt %, 14 wt % to 16 wt %, 16 wt % to 26 wt %, 16 wt % to 24 wt %, 16 wt % to 22 wt %, 16 wt % to 20 wt %, 16 wt % to 18 wt %, 18 wt % to 26 wt %, 18 wt % to 24 wt %, 18 wt % to 22 wt %, 18 wt % to 20 wt %, 20 wt % to 26 wt %, 20 wt % to 24 wt %, 20 wt % to 22 wt %, 22 wt % to 26 wt %, 22 wt % to 24 wt %, or 24 wt % to 26 wt %.

[0015] As previously described, the coffee composition can be derived from medium-yield and high-yield extracts while having improved taste and aroma compared to conventional coffee compositions derived from medium-yield and high-yield extracts. This improved flavor can be confirmed by aroma chemistry. More simply, the coffee composition can have an increased concentration of desired aroma compounds when compared to conventional coffee compositions derived from similar yield extracts. For example, the furfuryl alcohol concentration of the coffee composition can be higher than that of conventional coffee compositions derived from similar yield extracts. For the purposes of this disclosure, the concentration of aroma compounds can be expressed as the absolute content of aroma compounds in the composition, which refers to the mass of aroma compounds in milligrams (mg) relative to the total mass of soluble coffee solids of the composition in kilograms (kg).

[0016] The absolute content of furfuryl alcohol in the coffee composition can be greater than or equal to 2,000 mg / kg soluble coffee solids, such as greater than or equal to 2,100 mg / kg, greater than or equal to 2,200 mg / kg, greater than or equal to 2,300 mg / kg, greater than or equal to 2,400 mg / kg, greater than or equal to 2,500 mg / kg, greater than or equal to 2,600 mg / kg, greater than or equal to 2,700 mg / kg, greater than or equal to 2,800 mg / kg, greater than or equal to 2,900 mg / kg or greater than or equal to 3,000 mg / kg soluble coffee solids. For example, the absolute content of furfuryl alcohol in the coffee composition can be 2,000 mg / kg to 3,000 mg / kg of soluble coffee solids, such as 2,000 mg / kg to 2,800 mg / kg, 2,000 mg / kg to 2,600 mg / kg, 2,000 mg / kg to 2,400 mg / kg, 2,000 mg / kg to 2,200 mg / kg, 2,200 mg / kg to 3,000 mg / kg, 2,200 mg / kg to 2,800 mg / kg, 2 , 200mg / kg to 2,600mg / kg, 2,200mg / kg to 2,400mg / kg, 2,400mg / kg to 3,000mg / kg, 2,400mg / kg to 2,800mg / kg, 2,400mg / kg to 2,600mg / kg, 2,600mg / kg to 3,000mg / kg, 2,600mg / kg to 2,800mg / kg or 2,800mg / kg to 3,000mg / kg soluble coffee solids.

[0017] The absolute content of alkylpyrazines in the coffee composition (i.e., the sum of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine) may be greater than or equal to 50.0 mg / kg soluble coffee solids, such as greater than or equal to 60.0 mg / kg, greater than or equal to 70.0 mg / kg, greater than or equal to 80.0 mg / kg, greater than or equal to 90.0 mg / kg, greater than or equal to 100.0 mg / kg or greater than or equal to 110.0 mg / kg soluble coffee solids. For example, the absolute amount of alkylpyrazine in the coffee composition may be 50.0 mg / kg to 120.0 mg / kg of soluble coffee solids, such as 50.0 mg / kg to 110.0 mg / kg, 50.0 mg / kg to 100.0 mg / kg, 50.0 mg / kg to 90.0 mg / kg, 50.0 mg / kg to 80.0 mg / kg, 50.0 mg / kg to 70.0 mg / kg, 50.0 mg / kg to 60.0 mg / kg, 60.0 mg / kg to 120.0 mg / kg, 60.0 mg / kg to 110.0 mg / kg, 60.0 mg / kg to 100.0 mg / kg, 60.0 mg / kg to 90.0 mg / kg, 60.0 mg / kg to 80.0 mg / kg, 60.0 mg / kg to 70.0 mg / kg, 70.0 mg / kg to 120 .0mg / kg, 70.0mg / kg to 110.0mg / kg, 70.0mg / kg to 100.0mg / kg, 70.0mg / kg to 90.0mg / kg, 70.0mg / kg to 80.0mg / kg, 80.0mg / kg to 120.0mg / kg, 80.0mg / kg to 110.0mg / kg, 80.0mg / kg to 100.0mg / kg, 80 .0 mg / kg to 90.0 mg / kg, 90.0 mg / kg to 120.0 mg / kg, 90.0 mg / kg to 110.0 mg / kg, 90.0 mg / kg to 100.0 mg / kg, 100.0 mg / kg to 120.0 mg / kg, 100.0 mg / kg to 110.0 mg / kg or 110.0 mg / kg to 120.0 mg / kg soluble coffee solids.

[0018] The absolute content of N-heterocyclic compounds in the coffee composition (i.e., the sum of 2-acetylthiazole, 2-acetylpyrazine and 2-acetylpyridine) can be greater than or equal to 2.60 mg / kg soluble coffee solids, such as greater than or equal to 3.00 mg / kg, greater than or equal to 3.40 mg / kg, greater than or equal to 3.80 mg / kg, greater than or equal to 4.20 mg / kg, greater than or equal to 4.60 mg / kg, greater than or equal to 5.00 mg / kg, greater than or equal to 5.40 mg / kg, greater than or equal to 5.80 mg / kg, greater than or equal to 6.20 mg / kg, greater than or equal to 6.60 mg / kg or greater than or equal to 7.00 mg / kg soluble coffee solids. For example, the absolute content of N-heterocyclic compounds in the coffee composition can be 2.60 mg / kg to 7.00 mg / kg soluble coffee solids, such as 2.60 mg / kg to 7.00 mg / kg, 2.60 mg / kg to 6.20 mg / kg, 2.60 mg / kg to 5.40 mg / kg, 2.60 mg / kg to 4.60 mg / kg, 2.60 mg / kg to 3.80 mg / kg, 2.60 mg / kg to 3.40 mg / kg, 2.60 mg / kg to 3.00 mg / kg, 3.00 mg / kg to 7.00 mg / kg, 3.00 mg / kg to 6.20 mg / kg, 3.00 mg / kg to 5.40 mg / kg, kg, 3.00 mg / kg to 4.60 mg / kg, 3.00 mg / kg to 3.80 mg / kg, 3.80 mg / kg to 7.00 mg / kg, 3.80 mg / kg to 6.20 mg / kg, 3.80 mg / kg to 5.40 mg / kg, 3.80 mg / kg to 4.60 mg / kg, 4.60 mg / kg to 7.00 mg / kg, 4.60 mg / kg to 6.20 mg / kg, 4.60 mg / kg to 5.40 mg / kg, 5.40 mg / kg to 7.00 mg / kg, 5.40 mg / kg to 6.20 mg / kg or 6.20 mg / kg to 7.00 mg / kg soluble coffee solids.

[0019] Without being bound by any particular theory, it is believed that alkylpyrazines and N-heterocyclic compounds are useful aroma compounds when measuring the taste and aroma of coffee compositions, particularly how the taste and aroma of coffee compositions are affected by different processing techniques. In this regard, it is believed that the concentration of alkylpyrazines and N-heterocyclic compounds is relatively independent of the source and blend of coffee beans, as well as the roasting conditions and final roast color of the coffee beans. In addition, alkylpyrazines and N-heterocyclic compounds are inefficiently stripped by aroma techniques, notably formed during a typical extraction cycle, and are quantitatively removed by common concentration techniques (such as thermal evaporation).

[0020] The coffee composition can also be described based on the ratio of two or more aroma compositions. In an embodiment, the concentration ratio of 2-ethyl-6-methylpyrazine to 2-methylbutanal in the coffee composition can be greater than or equal to 0.65, such as greater than or equal to 0.80, greater than or equal to 0.95, greater than or equal to 1.10, greater than or equal to 1.25, greater than or equal to 1.40, greater than or equal to 1.55, greater than or equal to 1.70, or greater than or equal to 1.85. For example, the concentration ratio of 2-ethyl-6-methylpyrazine to 2-methylbutanal in the coffee composition can be from 0.65 to 2.15, such as from 0.65 to 1.85, from 0.65 to 1.55, from 0.65 to 1.25, from 0.65 to 0.95, from 0.95 to 2.15, from 0.95 to 1.85, from 0.95 to 1.55, from 0.95 to 1.25, or from 1.25 to 2.15.

[0021] In an embodiment, the ratio of the concentration of furfuryl alcohol to 2-methylbutanal in the coffee composition can be greater than or equal to 30, such as greater than or equal to 40, greater than or equal to 50, greater than or equal to 60, greater than or equal to 70, greater than or equal to 80, greater than or equal to 90, greater than or equal to 100, or greater than or equal to 110. For example, the ratio of the concentration of furfuryl alcohol to 2-methylbutanal in the coffee composition can be from 30 to 110, such as from 30 to 90, from 30 to 70, from 30 to 50, from 50 to 110, from 50 to 90, from 50 to 70, from 70 to 110, from 70 to 90, or from 90 to 110.

[0022] In an embodiment, the concentration ratio of furfuryl alcohol to 2,3-butanedione in the coffee composition can be greater than or equal to 30, such as greater than or equal to 40, greater than or equal to 50, greater than or equal to 60, greater than or equal to 70, greater than or equal to 80, greater than or equal to 90, greater than or equal to 100, or greater than or equal to 110. For example, the concentration ratio of furfuryl alcohol to 2,3-butanedione in the coffee composition can be from 30 to 110, such as from 30 to 90, from 30 to 70, from 30 to 50, from 50 to 110, from 50 to 90, from 50 to 70, from 70 to 110, from 70 to 90, or from 90 to 110.

[0023] The concentration ratio of furfuryl alcohol to pyridine in the coffee composition may be greater than or equal to 30, such as greater than or equal to 35, greater than or equal to 40, greater than or equal to 45, greater than or equal to 50, greater than or equal to 55, greater than or equal to 60, greater than or equal to 65, or greater than or equal to 70. For example, the concentration ratio of furfuryl alcohol to pyridine in the coffee composition may be from 30 to 70, such as from 30 to 60, 30 to 50, 30 to 40, 40 to 70, 40 to 60, 40 to 50, 50 to 70, 50 to 60, or 60 to 70.

[0024] The concentration ratio of furfuryl alcohol to phenylacetaldehyde in the coffee composition can be greater than or equal to 150, such as greater than or equal to 175, greater than or equal to 200, greater than or equal to 225, greater than or equal to 250, greater than or equal to 275, greater than or equal to 300, greater than or equal to 325, greater than or equal to 350, greater than or equal to 375, greater than or equal to 400 or greater than or equal to 425. For example, the concentration ratio of furfuryl alcohol to phenylacetaldehyde in the coffee composition can be 150 to 450, such as 150 to 400, 150 to 350, 150 to 300, 150 to 250, 150 to 200, 200 to 450, 200 to 400, 200 to 350, 200 to 300, 200 to 250, 250 to 450, 250 to 400, 250 to 350, 250 to 300, 300 to 450, 300 to 400, 300 to 350, 350 to 450, 350 to 400 or 400 to 450.

[0025] The concentration ratio of 2-acetylpyrazine to (E)-β-damascone in the coffee composition may be greater than or equal to 40, such as greater than or equal to 55, greater than or equal to 70, greater than or equal to 85, greater than or equal to 100, greater than or equal to 115, greater than or equal to 130, greater than or equal to 145, or greater than or equal to 160. For example, the concentration ratio of 2-acetylpyrazine to (E)-β-damascone in the coffee composition may be from 40 to 175, such as from 40 to 145, 40 to 115, 40 to 85, 85 to 175, 85 to 145, 85 to 115, 115 to 175, 115 to 145, or 145 to 175.

[0026] In an embodiment, the coffee composition can be a liquid concentrate intended to be mixed with water before drinking. In an embodiment, the coffee extract according to the present invention can be a dry coffee extract (e.g., a soluble coffee powder, such as pure soluble coffee powder). Soluble coffee is a phrase used to describe coffee that is prepared by extracting roasted and ground coffee and then drying the extract into a powder product, typically by a method such as freeze drying or spray drying. In order to prepare a coffee beverage, water is then simply added to the powder to avoid the complex and time-consuming process involved in preparing the beverage from traditional roasted and ground coffee. Although the material referred to as soluble coffee is primarily composed of soluble materials, a small amount of insoluble materials is typically present. It should be noted that pure soluble coffee contains only materials derived from coffee.

[0027] Reference will now be made to a method suitable for producing the coffee composition.It should be noted that the coffee composition may typically be produced by concentrating an extract by forward osmosis to produce a liquid concentrate.

[0028] The extract can be produced by extracting from roasted and ground coffee. Suitable methods for producing roasted and ground coffee are known in the art. For example, the green coffee beans used to produce roasted and ground coffee can be Arabica (Coffea arabica), Robusta (Coffea canephora), or a blend of the two. However, other coffee species known in the art may be applicable to the method of the present disclosure. Methods suitable for extraction are also known in the art. For example, the aforementioned countercurrent extraction method can be used to produce the extract.

[0029] The extract may be a medium yield or a high yield extract. That is, the extract may have an extraction yield greater than or equal to 30%. Thus, the concentration of carbohydrates in the extract (expressed as the concentration of one or more monosaccharides based on the dry weight of the composition, as determined after acid hydrolysis) may be the same or similar to the typical concentration of a medium yield or a high yield extract. The concentrations of these carbohydrates are the same as those previously described for the coffee composition.

[0030] The extract can then be concentrated to produce a concentrate. The concentration of the extract increases the total dissolved solids (TDS) of the extract and reduces the amount of water that must be removed during the drying process. The concentration process can increase the TDS of the extract from about 10% to greater than or equal to about 40%. There are many known concentration methods in the art. However, many of these methods (e.g., evaporation) include applying heat, which can result in the removal of desired flavor compounds from the extract. In order to avoid this undesirable application of heat, the extract can be concentrated by forward osmosis. In addition, the extract can be concentrated by a combination of reverse osmosis and forward osmosis. For example, the TDS of the extract can be concentrated from about 10% to about 20% by reverse osmosis, and then concentrated to greater than or equal to about 40% by forward osmosis. Examples of using reverse osmosis and forward osmosis to concentrate liquid foods can be found in, for example, U.S. Patent Application No. 15 / 775,540 and Japanese Patent No. 2018038367A, respectively.

[0031] The concentrate can then be dried to produce a soluble powder. Suitable methods for drying a concentrate to produce a soluble coffee powder are known in the art and include freeze drying and spray drying. In a typical freeze drying process, the concentrate is frozen at a temperature of -20°C to -40°C before heating under low pressure conditions. This enables the frozen water component to be removed (e.g., by sublimation) without the need for temperatures that could reduce the flavor and other characteristics of the concentrate. In contrast, in a typical spray drying process, the concentrate is sprayed through a small nozzle into a heated drying gas, which produces dry particles that can be collected.

[0032] Example

[0033] Various aspects of the embodiments of the present disclosure will be further illustrated by the following examples. However, it should be noted that these examples are merely illustrative in nature and should not be construed as limiting the subject matter of the present disclosure.

[0034] Example 1: Aroma Analysis

[0035] The absolute content (mg / kg soluble coffee solids) of the aroma compounds of interest in the ten coffee compositions was quantified after reconstitution in water using isotopically labeled standards combined with solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS / MS) analysis. An overview of each coffee composition sample is provided in Table 1.

[0036] Table 1: Overview of coffee composition samples

[0037]

[0038] EV: evaporation; RO: reverse osmosis; FO: forward osmosis; SD: spray drying; FD: freeze drying

[0039] Coffee composition sample preparation

[0040] Each coffee composition sample was placed in a silanized glass vial (standard 20 mL vial for headspace / SPME analysis), dissolved with 5 mL of cold water, and spiked with a defined amount of the labeled isotope of the analyte. The vial was then sealed and stirred for 1 minute.

[0041] Fragrance Extraction

[0042] Each coffee composition sample was first equilibrated at room temperature for 60 minutes. Aroma compounds were then extracted from the headspace by solid phase microextraction (SPME) at 40°C for a period of 10 minutes (2 cm fiber, 50 / 30 μm StableFlex, coated with PDMS / DVB / Carboxen; Supelco, Buchs, Switzerland) and thermally desorbed into a split-splitless injector (in split mode; Split 2) heated at 240°C for 10 minutes.

[0043] GC-MS / MS Analysis of Aroma Compounds

[0044] Agilent 7890B gas chromatograph (Agilent, Basel, Switzerland) was used for separation on a 60m×0.25mm×0.25μm polar DB-624UI column (Agilent, Basel, Switzerland). Helium was used as carrier gas with a constant flow rate of 1.2mL / min. The column oven program was then applied: an initial temperature of 40°C was maintained for 6 minutes, then raised to 240°C at 6°C / min, and the final temperature was maintained for 10 minutes. Mass spectrometry was performed on an Agilent 7010Triple Quad mass spectrometer (Agilent, Basel, Switzerland). The chromatogram was processed using Agilent MassHunter software. The results are provided in Table 2.

[0045] Table 2: Absolute contents of selected aroma compounds of coffee composition samples

[0046]

[0047]

[0048] a The sum of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine

[0049] b The sum of 2-acetylthiazole, 2-acetylpyrazine and 2-acetylpyridine

[0050] Example 2: Carbohydrate Analysis

[0051] According to the International Organization for Standardization (ISO) 11292-1995, the total carbohydrate composition of 28 coffee composition samples was evaluated after acid hydrolysis using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). First, 30 mg of each sample (in the form of soluble coffee powder) was mixed with 200 μL of sulfuric acid [H2SO4; 72%] and pre-hydrolyzed at ambient temperature for 30 minutes. The volume of the pre-hydrolyzed sample was then increased to 2.5 mL using distilled water and hydrolyzed at 100°C for 2 hours. The neutralized sample was then cleaned on a C18 cartridge and characterized by chromatography. Quantification of carbohydrates (i.e., arabinose, galactose, mannose and glucose) was performed using an external standard. The results and the extraction yield of each sample are provided in Table 3.

[0052] Table 3: Concentrations of selected monosaccharides of coffee composition samples

[0053]

[0054]

[0055] Example 3: Concentration of extract by forward osmosis (MgCl2)

[0056] A high yield extract having a total solids content [Tc] of about 9% to 10% was concentrated to a Tc of about 40% by a laboratory scale forward osmosis system using a 20% to 25% magnesium chloride [MgCl2] draw solution. The extract was recirculated relative to the draw solution in the forward osmosis system until a target Tc of at least 40% was achieved.

[0057] The resulting concentrate was freeze dried to produce a soluble powder and submitted for technical sensory analysis. When compared to a reference having the same extraction profile but heat concentrated by conventional methods, the concentrate was found to have a smoother taste and more caramel, nut and almond notes, while also having less acidity, processed taste and astringency.

[0058] Example 4: Concentration of extract (MgCl2) by reverse osmosis and forward osmosis

[0059] The high yield extract with a Tc of about 9%-10% was first concentrated by reverse osmosis to a Tc of about 20%, and then concentrated by forward osmosis to a Tc of about 41% in the same manner as described in Example 3. The resulting concentrate was freeze-dried to produce a soluble powder and submitted for technical sensory analysis. The concentrate was found to have a smoother taste and enhanced caramel, nut and almond flavors, while also having less cooked and astringent notes. The concentrate was also found to have an increased overall taste compared to the concentrate of Example 3.

[0060] Example 5: Concentration of extract (NaCl) by reverse osmosis and forward osmosis

[0061] The medium yield extract with a Tc of about 9%-10% was first concentrated by reverse osmosis to a Tc of about 20%, and then concentrated by forward osmosis to a Tc of about 41% in the same manner as described in Example 3, but using a 25% sodium chloride [NaCl] draw solution. The resulting concentrate was diluted to a potable concentration, and the forward osmosis feed (i.e., the reverse osmosis product with a Tc of about 20%) diluted to the same concentration was tasted. The sensory results were similar to those of the concentrate of Example 4, but with a smoother taste and increased nutty and almond flavors, while also having a lower processed taste and astringency. However, when compared to the concentrate of Example 4, the concentrate was found to have a slightly reduced overall taste.

[0062] Example 6: Concentration of extract (K3C6H5O7) by reverse osmosis and forward osmosis

[0063] The high yield extract with a Tc of about 9%-10% was first concentrated by reverse osmosis to a Tc of about 20%, and then concentrated by forward osmosis to a Tc of about 47% in the same manner as described in Example 3, but using a potassium citrate [K3C6H5O7] draw solution of about 38%. The resulting concentrate was freeze-dried to produce a soluble powder and submitted for technical sensory analysis. The concentrate was found to have a smooth taste and a pleasant nutty and almond flavor, while also having a low processed taste and astringency.

[0064] Having described the subject matter of the present disclosure in detail and by reference to certain embodiments, it should be noted that the various details of such embodiments should not be understood to imply that these details are essential components. On the contrary, the appended claims should be regarded as the only representation of the breadth of the present disclosure and the corresponding scope of the various embodiments described in the present disclosure. In addition, it will be apparent that modifications and variations are possible without departing from the scope of the appended claims.

[0065] It should be noted that any reference in this specification to prior art documents is not to be taken as an admission that such prior art is well-known technology or forms part of the common general knowledge in the art. As used in this specification, the words "include", "comprises" and similar words should not be understood to have an exclusive or exhaustive meaning. In other words, they are intended to mean "including, but not limited to". In addition, any two quantitative values ​​assigned to a property may constitute a range for that property, and all combinations of ranges formed by all said quantitative values ​​for a given property are encompassed within the present disclosure.

Claims

1. A method for producing a coffee composition, the method comprising concentrating a coffee extract by forward osmosis to produce a liquid concentrate, wherein the coffee extract comprises one or more monosaccharides in an amount greater than or equal to 18% by weight, based on the dry weight of the coffee extract.

2. The method according to claim 1, wherein the forward osmosis is performed at a temperature above 15°C.

3. The method according to any one of claims 1 or claim 2, further comprising drying the liquid concentrate to produce a soluble powder.

4. The method according to any one of claims 1 to 3, further comprising concentrating the coffee extract by reverse osmosis prior to the forward osmosis.

5. The method according to any one of claims 1 to 4, wherein the forward osmosis is performed using magnesium chloride, sodium chloride, potassium citrate or some combination thereof as the draw solution.

6. The method according to any one of claims 1 to 5, wherein the coffee composition comprises furfuryl alcohol, pyridine and one or more monosaccharides, wherein the concentration ratio of the furfuryl alcohol to the pyridine is greater than or equal to 30; and the sum of the concentrations of the monosaccharides is greater than or equal to 18% by weight.

7. The method of claim 6, wherein the coffee composition further comprises 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine, wherein the sum of the absolute contents of 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine is greater than or equal to 50.0 mg / kg of soluble coffee solids of the coffee composition.

8. The method according to any one of claims 6 or 7, wherein the absolute content of the furfuryl alcohol of the coffee composition is greater than or equal to 2,000 mg / kg soluble coffee solids of the coffee composition.

9. The method according to any one of claims 6 to 8, wherein the coffee composition further comprises one or more of 2-acetylthiazole, 2-acetylpyrazine and 2-acetylpyridine, wherein the sum of the absolute contents of 2-acetylthiazole, 2-acetylpyrazine and 2-acetylpyridine is greater than or equal to 2.70 mg / kg of soluble coffee solids of the coffee composition.

10. The method according to any one of claims 6 to 9, wherein the coffee composition further comprises 2,3-butanedione, wherein the concentration ratio of furfuryl alcohol to 2,3-butanedione is greater than or equal to 30.

11. The method according to any one of claims 6 to 10, wherein the coffee composition comprises galactose in an amount greater than or equal to 8 wt.-%, based on the dry weight of the coffee composition.

12. The method according to any one of claims 6 to 11, wherein the coffee composition comprises mannose in an amount greater than or equal to 8 wt.-%, based on the dry weight of the coffee composition.

13. The method according to any one of claims 1 to 5, wherein the coffee composition comprises one or more monosaccharides in an amount greater than or equal to 18% by weight; and one or more alkylpyrazines in an absolute content greater than or equal to 50.0, furfuryl alcohol in an absolute content greater than or equal to 2,000, or one or more N-heterocyclic compounds in an absolute content greater than or equal to 2.

70.

14. The method of claim 13, wherein the coffee composition comprises pyridine, wherein the concentration ratio of the furfuryl alcohol to the pyridine is greater than or equal to 30.

15. The method of any one of claims 13 or 14, wherein the coffee composition further comprises 2,3-butanedione, wherein the concentration ratio of furfuryl alcohol to 2,3-butanedione is greater than or equal to 30.

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