Coffee beverage

Abstract

The present invention relates to a coffee beverage and a method of making a coffee beverage.

Description

Technical Field

[0001] The present invention relates to a coffee beverage composition and a method for making the coffee beverage composition. Background Art

[0002] Cold coffee drinking is becoming more and more popular. Refrigerated coffee competes with other non-alcoholic beverages to provide a refreshing effect to consumers, who appreciate coffee's natural origin and low inherent content of sugar. Existing instant coffee powders provide a convenient way to prepare hot coffee, but usually dissolve poorly when prepared with cold water and produce a cloudy cup of coffee. The perception of food or beverage refreshing is often associated with specific sensory properties that are related to the psychophysiological state associated with drinking water. Due to the association between clarity and water, clear beverages are often rated as the most refreshing. Therefore, it is desirable to provide a convenient method for preparing coffee in cold water with good clarity. Ideally, this should be combined with easy solubility in cold water or cold milk and a rich taste.

[0003] Any reference in this specification to prior art documents should not be taken as an admission that such prior art is well-known technology or forms part of the common general knowledge in the field. 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". Summary of the invention

[0004] An object of the present invention is to improve the state of the art and to provide a solution that overcomes at least some of the above-mentioned inconveniences, or at least to provide a useful alternative. The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the concept of the present invention.

[0005] Thus, in a first aspect, the present invention provides a coffee beverage composition comprising a coffee extract, wherein at least 8 wt% of the coffee extract solids present are mannans and less than 4.2 wt% of the coffee extract solids are mannans having a molecular weight greater than 5000 Da.

[0006] In a second aspect, the present invention provides a container for use in a beverage preparation device, the container containing the coffee beverage composition of the present invention.

[0007] A third aspect of the present invention is a method for producing a coffee beverage composition, the method comprising:

[0008] a. extracting soluble coffee solids from the ground roast coffee in a first extraction stage using an aqueous extraction fluid at a temperature of 80°C to 150°C for 1 minute to 60 minutes to provide a primary coffee extract and primary extracted coffee grinds,

[0009] b. extracting soluble coffee solids from the primary extracted grounds in a second extraction stage using an aqueous extraction fluid at a temperature of 151° C. to 190° C. for 1 minute to 80 minutes to provide a secondary coffee extract and secondary extracted coffee grounds,

[0010] c. optionally subjecting the secondary extracted coffee grounds to a heat treatment in the presence of water at 191°C to 260°C for 1 minute to 15 minutes and separating the liquid portion as a tertiary coffee extract or aqueous extracting the heat treated secondary extracted coffee grounds to provide a tertiary coffee extract,

[0011] d. treating at least a portion of the secondary coffee extract at a temperature of 170°C to 220°C for 1 minute to 60 minutes to provide a hydrolyzed secondary coffee extract,

[0012] e. optionally treating at least a portion of the tertiary coffee extract at a temperature of 170°C to 220°C for 1 minute to 60 minutes to provide a hydrolyzed tertiary coffee extract,

[0013] f. forming a combined coffee extract comprising, on a solids basis, 20 to 60 wt% primary coffee extract, 0 to 25 wt% secondary coffee extract, 20 to 70 wt% hydrolyzed secondary coffee extract, 0 to 30 wt% tertiary extract and 0 to 30 wt% hydrolyzed tertiary coffee extract.

[0014] The inventors have surprisingly found that by controlling the size distribution of mannans, a coffee beverage composition can be obtained that dissolves well in cold water to form a clear beverage with low turbidity. This can be achieved while still providing a coffee beverage with an attractive taste profile.

[0015] High yield industrial coffee extracts, such as extracts in which at least 8 wt% of the coffee extract solids present are mannans, are typically turbid. Surprisingly, the inventors have found that by ensuring that less than 4.2 wt% of the coffee extract solids are mannans having a molecular weight greater than 5000 Da, it is possible to obtain a coffee beverage composition having low turbidity from a high yield coffee extract. Furthermore, the inventors have surprisingly found that a soluble coffee powder prepared from a high yield coffee extract dissolves rapidly if the mannan composition is controlled such that less than 4.2 wt% of the coffee extract solids are mannans having a molecular weight greater than 5000 Da. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1Shown are the size distributions of total carbohydrates (dark line) and mannans (light line) of sample A. The x-axis is the molecular weight in Da, and the y-axis has units of g / 100 g product.

[0017] Figure 2 Shown are the size distributions of total carbohydrates (dark line) and mannans (light line) of sample B. The x-axis is the molecular weight in Da, and the y-axis has units of g / 100 g product.

[0018] Figure 3 Shown are the size distributions of total carbohydrates (dark line) and mannans (light line) of sample C. The x-axis is the molecular weight in Da, and the y-axis has units of g / 100 g product.

[0019] Figure 4 Shown are the size distributions of total carbohydrates (dark line) and mannans (light line) of sample D. The x-axis is the molecular weight in Da, and the y-axis has units of g / 100 g product.

[0020] Figure 5 Shown are the size distributions of total carbohydrates (dark line) and mannans (light line) of sample E. The x-axis is the molecular weight in Da, and the y-axis has units of g / 100 g product.

[0021] Figure 6 The size distribution of total carbohydrates (dark line) and mannans (light line) of sample CS1 is shown. The x-axis is the molecular weight in Da and the y-axis has the unit of g / 100 g product.

[0022] Figure 7 The size distribution of total carbohydrates (dark line) and mannans (light line) of sample CS2 is shown. The x-axis is the molecular weight in Da and the y-axis has units of g / 100 g product.

[0023] Figure 8 is a graph of the sensory turbidity score (y-axis) versus the insoluble fraction (x-axis) at 4°C. DETAILED DESCRIPTION

[0024] Thus, the present invention relates in part to a coffee beverage composition comprising a coffee extract, wherein at least 8 wt% (e.g., at least 8.5 wt%, such as at least 9 wt%, such as at least 10 wt%, such as between 8.5 wt% and 20 wt%, and also such as between 10 wt% and 16 wt%) of the coffee extract solids present are mannans, and less than 4.2 wt% (e.g., less than 4.0 wt%, such as less than 3.8 wt%, such as less than 3.5 wt%, such as less than 3.0 wt%, and also such as less than 2.5 wt%) of the coffee extract solids are mannans having a molecular weight greater than 5000 Da. The weight of the coffee extract solids present as mannans can be expressed as the weight of mannose after acid hydrolysis.

[0025] The coffee beverage composition may be suitable for drinking without further preparation, such as ready-to-drink coffee. The coffee beverage composition may be a liquid concentrate intended to be mixed with water before drinking. The coffee beverage composition may be a powder intended to be mixed with water before drinking. The coffee beverage composition may be a coffee mix, such as a powder mix of soluble coffee and sucrose.

[0026] The coffee extract according to the invention may be a dried coffee extract, for example 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 means such as freeze drying or spray drying. To prepare a coffee beverage, water is then simply added to the powder, avoiding the complex and time consuming processes involved in preparing beverages from conventional roasted and ground coffee. Although the material referred to as soluble coffee is primarily composed of soluble material, small amounts of insoluble material are typically present.

[0027] The coffee beverage composition can be a soluble coffee powder, such as pure soluble coffee. Pure soluble coffee contains only materials derived from coffee. The coffee beverage composition can be spray-dried or freeze-dried coffee powder. In an embodiment, the moisture content of the coffee beverage composition is between 2% and 5% by weight.

[0028] The soluble coffee powder according to the present invention can be a spray-dried or freeze-dried soluble coffee powder. The coffee extract is preferably an aqueous extract of roasted coffee, such as an aqueous extract of roasted and ground coffee. In order to form the coffee extract, the roasted coffee is extracted with an aqueous liquid (such as water itself or an aqueous coffee extract). Unroasted coffee extracts can be included in the coffee beverage composition, but preferably, most of the coffee, such as all of the coffee, has been roasted. In the present invention, the term coffee extract solids refers to the non-aqueous components of the coffee extract.

[0029] Coffee extraction, which is used in the home for brewing coffee from roasted and ground coffee beans at water temperatures between 80°C and 100°C, produces a dilute extract with low yield. Such an extract can be relatively clear. However, for industrial coffee extraction, such as in the manufacture of soluble coffee, much higher yields are required for economic and technical reasons. Once the water extraction temperature is raised to above 150°C and typically therefore up to 180°C, the polysaccharide content in the coffee extract increases significantly. The presence of polysaccharides allows the coffee extract to be dried to a stable powder (e.g. by spray drying or freeze drying) without the need to add a carrier, such as maltodextrin.

[0030] In an embodiment, a coffee extract according to the invention comprises at least 18% by weight of total carbohydrates. These high yield coffee extracts are characterised in that at least 8% by weight of the coffee extract solids are galactomannans, primarily polymers of mannose, referred to herein as "mannans". Coffee mannans are poorly water soluble below 100°C, forming ordered aggregates that result in turbidity in the extract. The inventors have found that by reducing the amount of high molecular weight mannans (e.g. greater than 5000 Da) in the coffee extract, it is possible to reduce turbidity. Furthermore, the solubility properties of the dried coffee extract may be improved by controlling the size of the mannans present.

[0031] Without being bound by theory, the inventors believe that this improved dissolution is due to a viscosity effect. When soluble coffee powder is placed in water, the water begins to penetrate any open pores and gaps between agglomerated particles. The water begins to dissolve the coffee, but as the water dissolves, it creates localized high concentrations of coffee. The viscosity of these localized high concentration areas hinders further penetration of the water. Larger amounts of high molecular weight mannans result in greater viscosity, which slows local dissolution, thereby hindering penetration into the pores and separation of agglomerates. This manifests itself as unsightly undissolved instant coffee lumps that remain visible in the cup and as powder clumps form. This problem is particularly severe in cold water where solubility is lower and viscosity is higher. The inventors have found that by limiting the amount of high molecular weight mannans (e.g., greater than 5000 Da) in the coffee extract, it can improve dissolution.

[0032] Coffee carbohydrates can be quantified by anion exchange chromatography as the composition of monosaccharides after acid hydrolysis. The amount of mannan can be measured, for example, by quantifying the total mannose after acid hydrolysis. The molecular weight distribution of mannan molecules can be established by size exclusion chromatography after fractionating coffee polysaccharides (e.g., mannan and arabinogalactan). The mannan fraction above 5000 Da can be expressed as the total mannose after acid hydrolysis.

[0033] Roasting coffee is a heat treatment performed to produce the typical flavor and aroma of roasted coffee and to darken the color of coffee beans. Roasting is usually carried out with hot combustion gases and excess air as the main heating agent, but heat can also be generated by contact with hot metal surfaces. The heating of coffee beans causes the evaporation of water, and as the temperature rises inside the coffee beans, chemical reactions occur, including the Maillard reaction. Typical aroma and flavor compounds that characterize roasted coffee are formed, and the color of coffee beans becomes darker. During roasting, the temperature of coffee beans usually reaches between about 170°C and about 260°C. Roasting time usually varies between about 1 minute and about 30 minutes. The degree of roasting applied depends on the desired aroma and flavor characteristics of the coffee beans.

[0034] The degree of roasting can be determined by the color of roasted coffee beans ranging from light to very dark, and each color level is associated with different flavor characteristics. The color of light roasted products is light brown, the main body color is light, and there is no oil on the surface of the beans. Light roasted products usually have a burnt smell and a noticeable sour taste. Lightly roasted beans usually reach a product temperature between 180°C and 205°C during roasting. The color of medium roasted coffee is medium brown, with more richness than light roasted products, and there is no oil on the surface of coffee beans. Medium roasted products show more balanced flavor, aroma and acidity. Medium roasted coffee beans usually reach a product temperature of 210°C to 220°C during roasting. Medium to deep roasted products have a darker color, and some oil begins to appear on the surface of the beans. Compared with light or medium roasted products, medium to deep roasted beans have a heavier body. The flavor and aroma of roasting are more obvious. Medium to deep roasted beans usually reach an internal temperature of about 225°C to 230°C during roasting. Finally, very dark roasts are dark brown, or sometimes almost black in color.

[0035] Roasted coffee bean color can be expressed in CTN units. CTN roast color can vary from about 200 to about 40 and is measured by using a spectrophotometer such as the Neuhaus Neotec ColorTest The measurement is determined by measuring the intensity of infrared (IR) light (904nm) backscattered by the sample. The spectrophotometer irradiates the surface of the ground sample with monochromatic IR light of 904nm wavelength from a semiconductor source. The calibrated light receiver measures the amount of light reflected by the sample. The average value of a series of measurements is calculated and displayed by an electronic circuit. The color of coffee beans is related to their roasting level. For example, by extrapolation, raw (unroasted) coffee beans will generally have a CTN of about 200, extremely lightly roasted coffee beans will generally have a CTN of about 150, lightly roasted coffee beans will generally have a CTN of about 100, and medium-depth coffee beans will generally have a CTN of about 70. Very deeply roasted coffee beans generally have a CTN of about 45.

[0036] The inventors have found that lightly roasted coffee is particularly suitable for forming cold prepared coffee beverages. In an embodiment, the coffee beverage composition comprises, for example consists of, coffee, wherein the coffee has been roasted to a color between 80 CTN and 130 CTN (e.g., between 70 CTN and 100 CTN).

[0037] The coffee beverage composition may be free of insoluble roast and ground coffee, such as micronized roast and ground coffee particles. Micronized roast and ground coffee is finely ground roast coffee. Micronized roast and ground coffee is sometimes added to soluble coffee to improve its flavor profile. The presence of roast and ground coffee particles can increase the turbidity of the coffee beverage.

[0038] Insoluble components cause turbidity. In the context of the present invention, insoluble means insoluble in water. The insoluble fraction of soluble coffee prepared in water can be determined, for example, by filtering to quantify particles of a certain size that are visible at that size. The insoluble fraction is expressed as a weight percentage of the soluble coffee powder calculated as solids. For example, when 1% by weight of soluble coffee powder is prepared in water at 4°C, the insoluble fraction of the soluble coffee powder according to the present invention can be the percentage of insoluble material. For example, when 1% by weight of soluble coffee powder is prepared in water at 4°C, the insoluble fraction of the soluble coffee powder according to the present invention can be the percentage of insoluble material with a diameter greater than 0.8um. ​​For example, when 1% by weight of soluble coffee powder is prepared in water at 4°C and passed through a filter, the insoluble fraction of the soluble coffee powder according to the present invention can be the percentage of insoluble material retained on a 0.8μm porosity filter. Also for example, the non-solid fraction of soluble coffee powder can be determined by preparing 10 g of soluble coffee powder at 1 wt% in water at 4°C and then filtering on a pair of 0.8 μm porosity filters while applying a vacuum. In an embodiment, the coffee beverage composition is a soluble coffee powder having a non-soluble fraction of less than 3 wt% (e.g., less than 2.5 wt%, such as less than 2 wt%) at 4°C. An insoluble fraction of 3 wt% at 4°C corresponds approximately to a sensory turbidity score of 3. For clear beverages, it is considered desirable to have a sensory turbidity score below 3. In one embodiment, the coffee beverage composition of the present invention provides a beverage having a sensory turbidity score of less than 3, wherein the sensory turbidity of the coffee is assessed by adding 200 mL of water at 4°C to 2.6 g of soluble coffee in a 400 mL glass with a diameter of 12 cm and stirring to dissolve, followed by dipping a standard metal spoon into the coffee and filling to a point leaving a 5 mm gap at the edge of the spoon, and then evaluating the turbidity of the beverage by a panel on a scale from 0 (not turbid) to 10 (very turbid).

[0039] The coffee beverage composition of the present invention dissolves quickly when the consumer prepares it even in cold water. In an embodiment, the coffee beverage composition is a soluble coffee powder having a reconstitution time t90 of less than 40 s (e.g., less than 35 s, also e.g., less than 30 s) at 4°C. The reconstitution time t90 is the time it takes for 90% of the soluble coffee powder to dissolve. For example, the reconstitution time can be measured by conductivity. The reconstitution time can be measured by placing 10 g of soluble coffee powder on 400 mL of water (e.g., demineralized water) stirred with a stirring rod and an overhead stirrer, the water being at 4°C; and measuring the increase in the conductivity of the solution as a function of time, the t90 time being the time it takes to reach 90% of the final conductivity.

[0040] In the context of the present invention, the term "closed pores" is used to define completely closed voids present in soluble coffee powder particles. In contrast, "open pores" are voids that have connections to the surface of the particles. Before the particles dissolve, liquids (such as water) cannot penetrate into the closed pores. This results in bubbles forming in the coffee when the soluble coffee powder dissolves. These bubbles increase the opacity of the resulting coffee. In an embodiment, the coffee beverage composition is a soluble coffee powder with a closed porosity of less than 20%, such as less than 18%.

[0041] The closed porosity is calculated from the skeleton density and matrix density.

[0042]

[0043] The skeletal (apparent) density of coffee powder can be determined by measuring the volume of a weighed amount of powder using a nitrogen pycnometer and dividing the weight by the volume. The skeletal density is a measure of density that includes the volume of any voids present in the powder sealed to the atmosphere and excludes the volume of any voids open to the atmosphere.

[0044] The coffee matrix density is sometimes referred to as the "true density" of the solid material that forms the coffee powder. The coffee matrix density can be measured by grinding the coffee powder to open all internal voids. The density of the ground powder obtained by nitrogen pycnometry is the coffee matrix density. However, this method is difficult to perform accurately with samples with very small pores because it is difficult to ensure that all pores are open during grinding, so it is preferred to measure the density of liquid coffee at different concentrations and extrapolate to the coffee matrix density value at 0% moisture content. In an embodiment, closed porosity is calculated from the skeleton density measured by nitrogen pycnometry and the matrix density measured by extrapolating the density of liquid coffee at different concentrations.

[0045] The use of added enzymes to hydrolyze coffee carbohydrates and change the carbohydrate size distribution is not always desirable, as consumers may expect their coffee beverages to not contain anything that is not derived from coffee. In addition, many regulatory agencies prohibit the use of enzymes in the production of materials labeled "pure soluble coffee." Therefore, heat-driven hydrolysis is preferred. In an embodiment, the coffee beverage composition does not contain enzymes.

[0046] The use of enzymes to hydrolyze mannans can produce unique polymer patterns. In particular, hydrolysis catalyzed by mannanases can result in the formation of more mannose oligomers with a degree of polymerization of three (mannotriose) rather than mannose oligomers with a degree of polymerization of two (mannobiose). In an embodiment, the amount of mannotriose included in the coffee beverage composition is less than 1.5 times (e.g., less than 1.3 times, e.g., less than 1.2 times) by weight of the amount of mannobiose. For example, the coffee beverage composition may include a coffee extract having mannotriose, the amount of which is less than 1.5 times (e.g., less than 1.3 times, e.g., less than 1.2 times) by weight of the amount of mannobiose.

[0047] The use of added acid to hydrolyze coffee carbohydrates and change the carbohydrate size distribution is not always desirable because consumers expect their coffee beverages to not contain any substance that is not derived from coffee. In addition, many regulatory agencies prohibit the use of acids in the production of materials labeled as "pure soluble coffee". Therefore, heat-driven hydrolysis is preferred. In one embodiment, the coffee beverage composition does not contain added acid, such as sulfuric acid or phosphoric acid. In an embodiment, the amount of mannotriose included in the coffee beverage composition is less than 1.5 times (e.g., less than 1.3 times, such as less than 1.2 times) by weight of the amount of mannobiose, and does not contain sulfuric acid or phosphoric acid.

[0048] Beverage preparation devices (e.g., beverage preparation machines) that hold extractable portioned ingredients provide a convenient method for preparing beverages. Such portioned ingredients are usually packaged in containers that are configured as, for example, pods, pads, bags, pouches, capsules, etc. An aspect of the present invention provides a container for beverage preparation devices that contains coffee beverage compositions of the present invention. The container is used to prepare beverages when inserted into the beverage preparation device. The container can be, for example, a beverage capsule, as well as other configurations.

[0049] One aspect of the present invention provides a method for producing a coffee beverage composition, the method comprising:

[0050] a. extracting soluble coffee solids from the ground roast coffee in a first extraction stage using an aqueous extraction fluid at a temperature of 80°C to 150°C (e.g. 90°C to 130°C, e.g. 100°C to 120°C) for 1 minute to 60 minutes (e.g. 10 minutes to 55 minutes, e.g. 20 minutes to 50 minutes) to provide a primary coffee extract and primary extracted coffee grinds,

[0051] b. extracting soluble coffee solids from the primary extracted grounds in a second extraction stage using an aqueous extraction fluid at a temperature of 151° C. to 190° C. (e.g. 160° C. to 180° C.) for 1 minute to 80 minutes (e.g. 10 minutes to 75 minutes, e.g. 20 minutes to 70 minutes, e.g. 30 minutes to 60 minutes) to provide a secondary coffee extract and secondary extracted coffee grounds,

[0052] c. optionally subjecting the secondary extracted coffee grounds to a heat treatment at 191°C to 260°C (e.g. 195°C to 205°C) in the presence of water for 1 minute to 15 minutes (e.g. 4 minutes to 8 minutes) and separating the liquid portion as a tertiary coffee extract or aqueous extracting the heat treated secondary extracted coffee grounds to provide a tertiary coffee extract,

[0053] d. treating at least a portion of the secondary coffee extract at a temperature of 170°C to 220°C (e.g. 180°C to 210°C) for a period of 1 minute to 60 minutes (e.g. 10 minutes to 55 minutes, e.g. 20 minutes to 50 minutes) to provide a hydrolyzed secondary coffee extract,

[0054] e. optionally treating at least a portion of the tertiary coffee extract at a temperature of 170°C to 220°C (e.g. 180°C to 210°C) for 1 minute to 60 minutes (e.g. 10 minutes to 55 minutes, e.g. 20 minutes to 50 minutes) to provide a hydrolyzed tertiary coffee extract,

[0055] f. forming a combined coffee extract comprising (e.g., consisting of) 20% to 60% by weight primary coffee extract, 0% to 25% by weight secondary coffee extract, 20% to 70% by weight hydrolyzed secondary coffee extract, 0% to 30% by weight tertiary extract, and 0% to 30% by weight hydrolyzed tertiary coffee extract, on a solids basis.

[0056] The aqueous extraction fluid may be a coffee extract, for example the aqueous extraction fluid in the first extraction stage may be a secondary coffee extract. The aqueous extraction fluid may be water. In an embodiment, the aqueous extraction fluid is a secondary coffee extract in step a and is water in step b. In an embodiment, the aqueous extraction fluid in steps a and / or b is water. In one embodiment, the method of the invention is not a countercurrent method.

[0057] In an embodiment, the secondary extracted coffee grounds are heat treated in step c by forming a slurry comprising water and between 5% and 20% secondary extracted coffee grounds by weight of the slurry. For example, the secondary extracted coffee grounds may be heat treated in step c by forming a slurry comprising water and between 5% and 20% secondary extracted coffee grounds by weight of the slurry, subjecting the slurry to a temperature of 200° C. to 260° C. for 1 minute to 15 minutes and separating the liquid portion as a tertiary coffee extract.

[0058] In one embodiment, the treatment of at least a portion of the secondary coffee extract in step d is performed in the absence of coffee grinds. By hydrolyzing the secondary coffee extract in the absence of grinds, the molecular weight of the already extracted mannans can be adjusted without interference from mannans that have not yet been extracted. If grinds are present, mannans will continue to be extracted with an uncontrolled molecular weight.

[0059] In one embodiment, the treatment of at least a portion of the tertiary coffee extract in step e is carried out in the absence of coffee grinds. By hydrolyzing the tertiary coffee extract in the absence of grinds, the molecular weight of the already extracted mannans can be adjusted without interference from mannans that have not yet been extracted. If grinds are present, mannans will continue to be extracted with an uncontrolled molecular weight.

[0060] In an embodiment, the combined coffee extract of step f comprises (e.g., consists of) 30% to 50% by weight of a primary coffee extract, 5% to 20% by weight of a secondary coffee extract, 25% to 55% by weight of a hydrolyzed secondary coffee extract, 0% to 30% by weight of a tertiary extract, and 0% to 30% by weight of a hydrolyzed tertiary coffee extract, based on solids. In a further embodiment, the combined coffee extract of step f comprises (e.g., consists of) 30% to 50% by weight of a primary coffee extract, 5% to 20% by weight of a secondary coffee extract, 25% to 50% by weight of a hydrolyzed secondary coffee extract, 0% to 30% by weight of a tertiary extract, and 0% to 30% by weight of a hydrolyzed tertiary coffee extract, based on solids, wherein the combined coffee extract comprises a total amount of 0% to 30% (e.g., 5% to 25%) of tertiary extract and hydrolyzed tertiary extract. In a further embodiment, the combined coffee extract of step f comprises (e.g., consists of) 30% to 50% by weight of a primary coffee extract, 5% to 20% by weight of a secondary coffee extract, 25% to 50% by weight of a hydrolyzed secondary coffee extract, 0% to 25% by weight of a tertiary extract, and 5% to 30% by weight of a hydrolyzed tertiary coffee extract, based on solids. In a further embodiment, the combined coffee extract of step f comprises (e.g., consists of) 30% to 50% by weight of a primary coffee extract, 5% to 20% by weight of a secondary coffee extract, 25% to 50% by weight of a hydrolyzed secondary coffee extract, 5% to 30% by weight of a tertiary extract, and 0% to 25% by weight of a hydrolyzed tertiary coffee extract, based on solids.

[0061] The combined coffee extract may be concentrated. For example, the combined coffee extract may be concentrated to form a liquid coffee extract suitable for reconstitution with water.

[0062] In embodiments, the combined coffee extract is dried to form a soluble coffee powder. The combined coffee extract may be pre-concentrated by methods known in the art and then dried. The combined extract may be spray dried. The combined coffee extract may be freeze dried. The combined coffee extract may be vacuum dried.

[0063] The coffee may be Arabica (Coffea arabica), Robusta (Coffea canephora) or a blend of Arabica and Robusta. The coffee may be ground to a particle size D(4,3) between 50 μm and 5000 μm, for example between 200 μm and 2500 μm. The particle size may be measured, for example, by laser scattering.

[0064] The ground roast coffee may be coffee that has been roasted to a CTN color of between 80 and 130, such as between 70 and 100.

[0065] Volatile aroma compounds may be recovered from one or more of the coffee grinds and / or extracts (e.g. by stripping and / or using a vacuum) and added to the combined coffee extract. This avoids loss of aroma. The recovered volatile compounds may be added back to the combined coffee extract. Methods of aroma recovery and back addition are well known in the art of soluble coffee production.

[0066] Those skilled in the art will appreciate that they are free to incorporate all features of the present invention disclosed herein. Specifically, features described for product of the present invention may be combined with method of the present invention, and vice versa. In addition, features described for different embodiments of the present invention may be combined. If known equivalents exist for specific features, such equivalents are included, as are clearly mentioned in this specification.

[0067] Further advantages and features of the invention will become apparent upon reference to the accompanying drawings and non-limiting examples.

[0068] Example

[0069] Example 1: Preparation of coffee beverage

[0070] Arabica coffee beans are roasted to a color of CTN 75, ground and fed into an extraction system consisting of three fixed bed extractors. The fixed bed reactors are connected in series. The extraction system is started so that the roasted and ground coffee is continuously loaded in the first reactor (reactor 1), the second reactor (reactor 2) and the last reactor (reactor 3), while the extraction fluid is fed into reactor 1 and the coffee extract is continuously collected at the least extracted reactor (reactor 1, then reactor 2, then reactor 3). Once the three reactors are connected in series, a primary extraction stage is established and the primary coffee extract leaving reactor 3 is collected. During the primary extraction, hot water at a temperature between 100°C and 120°C is used as an extraction fluid. The total solid content of the primary coffee extract is about 4% w / w. The grinds remaining in the reactor at this stage are the primary extracted coffee grinds.

[0071] Once the primary coffee extract is collected, the temperature of the extraction fluid fed to the fixed bed reactor series is increased to create conditions for the secondary extraction. The coffee grinds of the primary extraction remain in the reactors without the introduction of fresh roasted and ground coffee. When the system temperature stabilizes, the transition extract is collected and discarded. After the extraction conditions are established, the secondary coffee extract leaving the reactor 3 is collected. During the secondary extraction, hot water with a temperature between 160°C and 180°C is used as the extraction fluid. The total solids content of the secondary coffee extract is about 3.5% w / w. The grinds remaining in the reactors are the coffee grinds for the secondary extraction.

[0072] The spent coffee grinds from the reactor (reactor 1) of the maximum extraction of the secondary extraction are collected as the coffee grinds for the secondary extraction. These are suspended in water to form a slurry of 15% w / w dry matter concentration and introduced into a pressurized reactor. The reactor is pressurized to prevent water evaporation, and the temperature is increased to between 195°C and 230°C for between 4 and 8 minutes. After cooling and decompression to atmospheric pressure, the free extract is separated from the slurry by filtration, and additional extraction fluid is added to wash the filter cake. The combination of the free extract collected from the slurry separation and the product of the filter cake washing constitutes a tertiary coffee extract. The total solids content of the tertiary coffee extract is about 1.7% w / w.

[0073] For some samples, a portion of the secondary extract was heated between 170°C and 190°C for 10 minutes to 60 minutes to provide a hydrolyzed secondary coffee extract.

[0074] For some samples, a portion of the tertiary extract was heated between 170°C and 190°C for 25 to 35 minutes to provide a hydrolysed tertiary coffee extract.

[0075] The primary coffee extract, the secondary coffee extract, the hydrolyzed secondary coffee extract and the hydrolyzed tertiary coffee extract were combined in different proportions as listed in the table below.

[0076] Weight % on dry solid basis A B C D E First-grade coffee extract 35 36 32 32 50 Secondary coffee extract 15 - 28 23 50 Hydrolyzed secondary coffee extract 30 42 40 17 - Hydrolyzed tertiary coffee extract 20 22 - 28 -

[0077] Example 2: Carbohydrate Analysis

[0078] According to ISO11292-1995, high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) was used to evaluate the mannose present in the samples after acid hydrolysis. 30 mg of soluble coffee powder was mixed with 200 μL of 72% H2SO4 and pre-hydrolyzed for 30 minutes at ambient temperature. The pre-hydrolyzed coffee was then made up to 2.5 mL with distilled water and hydrolyzed at 100°C for 2 hours. The neutralized sample was cleaned on a C18 cartridge and characterized by chromatography. Quantification of mannose was performed by reference to an external standard. The amount of mannan is expressed as the weight of mannose after hydrolysis.

[0079] The molecular weight distribution of total carbohydrate and mannan present in the sample is established by size exclusion chromatography.2.5% sample solution is prepared in KOH 1N.100 μL aliquots are injected immediately and separated on two gel permeation columns in series (i.e., Superose 6Increase 10 / 300GL+Superdex 30Increase 10 / 300 (GE Healthcare)), eluted with 0.5mL / min in KOH 0.1N using AXP-MS pump (Dionex).Carbohydrate specific post detection is carried out using automatic analyzer 3 (BranLuebbe) and the orcinol / sulfuric acid method from Dubois.Molecular weight calibration is carried out using a series of oligomannan standards (M1, M3, M6) and monodisperse pullulan (P5, P50, P200, P800) (Sigma-Aldrich) between 5'000Da-800'000Da.

[0080] After sample cleanup for oligosaccharides and mannans, the samples were sequentially fractionated to recover the arabinogalactan fraction.

[0081] A 50% sample solution was prepared in hot water and then cooled. The solution was precipitated overnight in 80% ethanol (V / V) at 4°C to recover high molecular weight (HMW). The suspension was then filtered (0.45 μm) and the HMW residue was washed thoroughly with pure ethanol until dry. The yield of the HMW fraction was determined by gravimetric analysis.

[0082] A 10% solution of the HMW fraction was further prepared in hot water, to which mannanase (BGM "Amano" 10) was added at a 1% enzyme / HMW ratio (W / W). The hydrolysis was carried out at 50°C overnight with gentle stirring. The cooled hydrolysate was precipitated in 80% ethanol (V / V) at 4°C overnight and the HMW arabinogalactan (AG) residue was recovered as described previously. The yield of the HMW AG fraction was determined gravimetrically.

[0083] Carbohydrate content and size exclusion chromatography profiles were established on native samples, HMW and HMW AG fractions. The identity of the HWM mannan fraction was determined by the differences between the HMW fraction and the HMW AG fraction.

[0084] Example 3: Insoluble fraction determination and turbidity

[0085] Samples A, B, C, D and E were prepared on a larger scale but had the same carbohydrate profile as Example 1 and were spray dried to form powders.

[0086] The size distribution of carbohydrates in extracts A, B, C, D and E is Figure 1-Figure 5 Drawn in.

[0087] The amount of mannan expressed as the weight of mannose after hydrolysis and the weight of mannan with a molecular weight greater than 5000 Da are listed in the table below. Both values ​​are given as a percentage of the initial sample weight.

[0088]

[0089]

[0090] The carbohydrate profiles of commercial samples CS1 and CS2 were measured in the same manner. Figure 6 and Figure 7 Drawn in.

[0091] sample Mannan (wt%) Mannan>5000Da (wt%) CS1 17.0 4.3 CS2 14.3 4.6

[0092] The insoluble fraction of the sample coffee was measured as follows: 10 g of each coffee powder was prepared at 1 wt % using Aqua Panna water at 4°C in a 100 mL volumetric flask. The solution was immediately inverted and shaken before filtering. A portion (5 g to 15 g) of the solution was filtered through a MF-Millipore paired filter (porosity 0.8 μm, diameter 47 mm) using vacuum. After filtering, the two filters were carefully separated and dried in an oven at 80°C for 30 minutes. The weight of the filter was determined with an accuracy of 0.00001 g. The insoluble fraction was determined as the weight difference between the upper (insoluble fraction) filter and the lower (blank) filter. The insoluble fraction is expressed as wt % of the coffee powder.

[0093] The sensory turbidity of coffee was assessed as follows: 200 mL of Aqua Panna water was added to 2.6 g of soluble coffee in a 400 mL glass cup with a diameter of 12 cm at 4°C and stirred to dissolve. A standard metal spoon was dipped into the coffee and filled to the point where a 5 mm gap was left at the edge of the spoon. The turbidity of the beverage was then assessed by the panel on a scale from 0 (not turbid) to 10 (very turbid). An exemplary scale with a photo was provided to the panelists to aid consistency.

[0094]

[0095]

[0096] The insoluble fraction value increases with the sensory turbidity score. Figure 8 .

[0097] Samples A and B (according to the present invention) have lower levels of mannans, molecular weight greater than 5000 Da, and have lower insoluble fractions and lower sensory turbidity scores at 4° C. than the other samples. It can be seen that by ensuring that mannans with a molecular weight greater than 5000 Da are limited, for example less than 4.2% by weight of the coffee extract solids are mannans with a molecular weight greater than 5000 Da, a coffee beverage composition with low turbidity can be obtained from a high yield coffee extract.

[0098] Example 4: Solubility

[0099] The powder was characterized according to the reconstitution kinetics by means of a conductivity module (module 856, Metrohm SA). The module was connected to a conductivity probe with a sampling frequency of 10 Hz (Pt1000 / B / 20°C-70°C, Metrohm SA). The device was assembled with a 400 mL double-jacketed container connected to an external water bath to regulate the temperature. The container was a straight-sided cylinder with an inner diameter of 80 mm. With the aid of a magnetic stirring bar (cylindrical 50×8 mm 2 ) was stirred with a stirring propeller (25.6 mm inner diameter, with 6 blades) rotating at 60 rpm to stir the powder at the top of the solution. The experiment consisted of discharging 10 g of powder onto 400 mL of demineralized water at 4°C (resulting in a final concentration of 2.5 wt %). The purpose of this method was to characterize the speed at which the powder crosses the water-air interface and dissolves with the aid of two rotating stirrers at the top and bottom of the container. The conductivity probe measures the increase in solution conductivity as a function of time, and thereby quantifies the amount of dissolved powder. The results are reported as reconstitution time or t90 (seconds), corresponding to the relative time required to reach 90% of the final conductivity signal measured by the probe.

[0100]

[0101]

[0102] Example 5: Method for measuring pore structure using nitrogen porosimetry

[0103] The skeletal density ds of the coffee particles of sample A was measured using a gas displacement pycnometry system (AccuPyc 1340, Micromeritics). The measuring cell of the pycnograph was filled to two thirds of its volume and the sample weight was recorded. The following parameters were used: 10 purges, purge and measurement pressure of 134 kPag, average of 3 runs. The volume of gas that permeated into the measuring chamber was allowed to pass through the instrument in g / cm 3 Calculate skeleton density.Skeleton density is a measure of material density, which includes closed spaces in particles, but does not include all spaces open to the atmosphere (open porosity and interstitial spaces between particles).Skeleton density is measured with a gas displacement pycnometer and nitrogen.Compared with gases (such as helium), nitrogen has a lower tendency to diffuse into the matrix material, making it easier to achieve strict equilibrium standards.The equilibrium standard of nitrogen is set to 0.0345 kpa / min (referred to as "equilibrium rate" in the instrument software).

[0104] Then, the skeleton density d s Divide by the density of the coffee matrix d m To deduce the closed porosity of the sample.

[0105]

[0106] Coffee matrix density was measured by grinding the sample in a SPEX Sample Preparation 6875 freezer grinder for 8 minutes followed by nitrogen pycnometry as described above.

[0107] The density of the coffee matrix is ​​1.54 g / cm 3 In this case, the closed porosity of sample A is calculated to be 15.5%.

Claims

1. A coffee beverage composition comprising a coffee extract, wherein at least 8% by weight of the coffee extract solids present are mannans, and less than 4.2% by weight of the coffee extract solids are mannans having a molecular weight greater than 5000 Da.

2. The coffee beverage composition according to claim 1, wherein the coffee beverage composition is a soluble coffee powder.

3. The coffee beverage composition according to claim 2, which has an insoluble fraction of less than 3% by weight at 4°C.

4. A coffee beverage composition according to claim 2 or claim 3, having a reconstitution time t90 of less than 40 s at 4°C.

5. The coffee beverage composition according to any one of claims 2 to 4, having a closed porosity of less than 20%.

6. The coffee beverage composition according to any one of claims 1 to 5, wherein the beverage is enzyme-free.

7. The coffee beverage composition according to any one of claims 1 to 6, wherein the coffee beverage composition comprises mannotriose in an amount less than 1.5 times the amount of mannobiose by weight.

8. A container for use in a beverage preparation device, the container containing the coffee beverage composition according to any one of claims 1 to 7.

9. A method for producing a coffee beverage composition, the method comprising: a. extracting soluble coffee solids from the ground roast coffee in a first extraction stage using an aqueous extraction fluid at a temperature of 80°C to 150°C for 1 minute to 60 minutes to provide a primary coffee extract and primary extracted coffee grinds, b. extracting soluble coffee solids from the primary extracted grounds in a second extraction stage using an aqueous extraction fluid at a temperature of 151° C. to 190° C. for 1 minute to 80 minutes to provide a secondary coffee extract and secondary extracted coffee grounds, c. optionally subjecting the secondary extracted coffee grinds to a heat treatment at 191°C to 260°C for 1 minute to 15 minutes in the presence of water and separating the liquid portion as a tertiary coffee extract or subjecting the heat treated secondary extracted coffee grinds to an aqueous extraction to provide a tertiary coffee extract. d. treating at least a portion of the secondary coffee extract at a temperature of 170°C to 220°C for 1 minute to 60 minutes to provide a hydrolyzed secondary coffee extract, e. optionally treating at least a portion of the tertiary coffee extract at a temperature of 170°C to 220°C for 1 minute to 60 minutes to provide a hydrolyzed tertiary coffee extract, f. forming a combined coffee extract comprising, on a solids basis, 20 to 60 wt% primary coffee extract, 0 to 25 wt% secondary coffee extract, 20 to 70 wt% hydrolyzed secondary coffee extract, 0 to 30 wt% tertiary extract and 0 to 30 wt% hydrolyzed tertiary coffee extract.

10. The method of claim 9, wherein the aqueous extraction fluid in steps a and / or b is water.

11. A method according to claim 9 or claim 10, wherein in step c the secondary extracted coffee grounds are heat treated by forming a slurry comprising water and between 5% and 20% of the secondary extracted coffee grounds by weight of the slurry.

12. A method according to any one of claims 9 to 11, wherein the combined coffee extract is dried to form a soluble coffee powder.

13. A method according to any one of claims 9 to 12, wherein volatile aroma compounds are recovered from the coffee grounds and / or one or more of the extracts and added to the combined coffee extract.

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