Coffee drinks

Abstract

The present invention relates to a coffee drink and a method for producing a coffee drink.

Description

[Technical field]

[0001] The present invention relates to a coffee beverage composition and a method for producing a coffee beverage composition.

[0002] [Background technology] Consumption of cold coffee is becoming more and more popular. Chilled coffee competes with other non-alcoholic beverages in providing refreshment to consumers, who recognize coffee's natural origin and low inherent sugar content. Existing instant coffee powders provide a convenient way to prepare hot coffee, but often have insufficient solubility when prepared in cold water, resulting in a cloudy coffee. The perception of a food or beverage as refreshing is often related to certain sensory characteristics that relate to the psychophysiological state associated with drinking water. Clear beverages are generally rated as the most refreshing due to the relationship between clarity and water. It is therefore desirable to provide a convenient means for preparing coffee with good clarity in cold water. Ideally, this is combined with easy dissolution in cold water or cold milk and a pleasant taste.

[0003] Any reference to a prior art document in this specification should not be considered as an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

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

[0005] Thus, the present invention provides in a first aspect a coffee beverage composition comprising a coffee extract, wherein at least 8% by weight of the solids of the coffee extract present are mannans, and less than 4.2% by weight of the solids of the coffee extract 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 machine, the container containing a coffee beverage composition of the present invention.

[0007] A third aspect of the present invention is a method for producing a coffee beverage composition comprising the steps of: a. extracting soluble coffee solids from ground roasted coffee in a first extraction stage using an aqueous extraction fluid at a temperature between 80°C and 150°C for 1 to 60 minutes to provide a primary coffee extract and primary extracted coffee grounds; b. extracting soluble coffee solids from the first extracted ground coffee in a second extraction stage using an aqueous extraction fluid at a temperature of from 151°C to 190°C for 1 to 80 minutes to provide a second coffee extract and second extracted ground coffee; c. optionally subjecting the second extracted ground coffee to a heat treatment in the presence of water at 191°C to 260°C for 1 to 15 minutes and either separating the liquid portion as a tertiary coffee extract or performing an aqueous extraction of the heat treated second extracted ground coffee to provide a tertiary coffee extract; d. treating at least a portion of the second coffee extract at a temperature between 170° C. and 220° C. for a period of between 1 and 60 minutes to provide a hydrolyzed second coffee extract; e. optionally treating at least a portion of the tertiary coffee extract at a temperature between 170° C. and 220° C. for 1 to 60 minutes to provide a hydrolyzed tertiary coffee extract; and f. forming a combined coffee extract comprising, on a solids basis, 20-60% by weight of the first coffee extract, 0-25% by weight of the second coffee extract, 20-70% by weight of the hydrolyzed second coffee extract, 0-30% by weight of the tertiary extract, and 0-30% by weight of the hydrolyzed tertiary coffee extract.

[0008] Surprisingly, the inventors have found that by controlling the size distribution of the mannans, it is possible to obtain a coffee beverage composition that dissolves well in cold water to form a clear beverage with little haze, and while achieving this, still provide a coffee beverage with an appealing taste profile.

[0009] High-yield industrial coffee extracts, for example those in which at least 8% by weight of the solids of the coffee extract are mannans, are usually cloudy.Surprisingly, the inventors have found that it is possible to obtain a coffee beverage composition with less cloudiness from high-yield coffee extracts by ensuring that mannans with a molecular weight of more than 5000 Da are less than 4.2% by weight of the solids of the coffee extract.In addition, surprisingly, the inventors have found that the dissolution of soluble coffee powder prepared from high-yield coffee extracts is rapid when the mannan composition is controlled so that mannans with a molecular weight of more than 5000 Da are less than 4.2% by weight of the solids of the coffee extract. [Brief description of the drawings]

[0010] [Figure 1] Figure 1 shows the size distribution of total carbohydrate (dark line) and mannan (light line) for sample A. The x-axis is molecular weight in Da and the y-axis is grams per 100 g of product. [Diagram 2] Figure 1 shows the size distribution of total carbohydrate (dark line) and mannan (light line) for sample B. The x-axis is molecular weight in Da and the y-axis is in grams per 100 g of product. [Diagram 3] Figure 1 shows the size distribution of total carbohydrate (dark line) and mannan (light line) for sample C. The x-axis is molecular weight in Da and the y-axis is grams per 100 g of product. [Figure 4] Figure 1 shows the size distribution of total carbohydrate (dark line) and mannan (light line) for sample D. The x-axis is molecular weight in Da and the y-axis is in grams per 100 g of product. [Diagram 5] Figure 1 shows the size distribution of total carbohydrate (dark line) and mannan (light line) for sample E. The x-axis is molecular weight in Da and the y-axis is in grams per 100 g of product. [Figure 6] Figure 1 shows the size distribution of total carbohydrates (thick line) and mannans (light line) for sample CS1, with the x-axis being molecular weight in Da and the y-axis being in grams per 100 g of product. [Figure 7] Figure 1 shows the size distribution of total carbohydrates (thick line) and mannans (light line) for sample CS2, with the x-axis being molecular weight in Da and the y-axis being in grams per 100 g of product. [Figure 8] 1 is a plot of sensory cloudiness score (y-axis) against insoluble fraction (x-axis) at 4° C.

[0011] [Mode for carrying out the invention] The invention thus 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%, for example at least 10 wt%, such as 8.5-20 wt%, further such as 10-16 wt%) of the solids of the coffee extract present are mannans, and less than 4.2 wt% (e.g. less than 4.0 wt%, such as less than 3.8 wt%, for example less than 3.5 wt%, such as less than 3.0 wt%, further such as less than 2.5 wt%) of the solids of the coffee extract are mannans having a molecular weight of more than 5000 Da. The weight of the solids of the coffee extract present as mannans may also be expressed as the weight of mannose following acid hydrolysis.

[0012] The coffee beverage composition may be suitable for consumption without further preparation, e.g., ready-to-drink coffee. The coffee beverage composition may be a liquid concentrate intended to be mixed with water before consumption. The coffee beverage composition may be a powder intended to be mixed with water before consumption. The coffee beverage composition may be a coffee mix, e.g., a powder mixture of soluble coffee and sucrose.

[0013] The coffee extract according to the invention may 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 prepared by extracting roast and ground coffee and then drying the extract, typically by means such as freeze drying or spray drying, into a powder product. For the preparation of a coffee beverage, water is then simply added to the powder, thus avoiding the complex and time-consuming process involved when preparing beverages from traditional roast and ground coffee. The material referred to as soluble coffee is composed primarily of soluble material, although small amounts of insoluble material are usually present.

[0014] The coffee beverage composition may be a soluble coffee powder, such as pure soluble coffee. Pure soluble coffee contains only coffee-derived materials. The coffee beverage composition may be a spray-dried or freeze-dried coffee powder. In one embodiment, the coffee beverage composition has a water content of 2-5% by weight.

[0015] The soluble coffee powder according to the present invention may 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 roast and ground coffee. To form the coffee extract, the roasted coffee is extracted with an aqueous liquid, such as water itself or an aqueous coffee extract. An extract of unroasted coffee may be included in the coffee beverage composition, but preferably the majority of the coffee, such as all of the coffee, is roasted. In the present invention, the term solids of the coffee extract refers to the non-aqueous components of the coffee extract.

[0016] Coffee extractions used at home to brew coffee from roasted and ground beans at water temperatures between 80°C and 100°C produce low yield, weak extracts. Such extracts can be relatively clear. However, industrial coffee extractions, such as those in the production of soluble coffee, require much higher yields for economic and technical reasons. Increasing the water extraction temperature above 150°C, generally up to 180°C, significantly increases the polysaccharide content in the coffee extract. The presence of polysaccharides allows the coffee extract to be dried (e.g., by spray drying or freeze drying) to a stable powder without the need for adding a carrier such as maltodextrin.

[0017] In one embodiment, the coffee extract according to the invention comprises at least 18% by weight of total carbohydrates. These high yield coffee extracts are characterized in that at least 8% by weight of the solids of the coffee extract are galactomannans, i.e. polymers based on mannose, referred to in the present application as "mannans". Coffee mannans are poorly soluble in water below 100°C and form regular aggregates that cause extract turbidity. The inventors have found that turbidity can be reduced by reducing the amount of high molecular weight mannans (e.g., greater than 5000 Da) in the coffee extract. Furthermore, the solubility performance of the dried coffee extract can be improved by controlling the size of the mannans present.

[0018] Without being bound by theory, the inventors believe that the 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 the aggregated particles. The water begins to dissolve the coffee, but as it dissolves, localized high concentrations of coffee are produced. The viscosity of these localized high concentration areas slows further penetration of the water. High amounts of high molecular weight mannans result in higher viscosities that slow dissolution locally, slowing penetration of the pores and separation of the aggregates. This is manifested by unsightly bits of undissolved instant coffee remaining visible in the cup and forming clumps of powder. This problem is particularly exacerbated in cold water, where the solubility is reduced and the viscosity is increased. The inventors have found that dissolution can be improved by limiting the amount of high molecular weight mannans (e.g., above 5000 Da) in the coffee extract.

[0019] 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 confirmed by size exclusion chromatography after fractionation of coffee polysaccharides, such as mannan and arabinogalactan. The mannan fraction above 5000 Da can be expressed as the total mannose after acid hydrolysis.

[0020] Coffee roasting is a heat treatment carried out to produce the typical flavor and aroma of roasted coffee and to darken the color of the beans. Roasting is usually carried out using hot combustion gases and excess air as the primary heating agent, but heat can also be generated by contact with hot metal surfaces. Heating the beans results in the evaporation of water, and as the temperature inside the beans increases, chemical reactions occur, including the Maillard reaction. The typical aroma and flavor compounds that characterize roasted coffee are formed and the color of the beans darkens. The temperature of the coffee beans typically reaches about 170°C to about 260°C during roasting. Roasting times typically vary between about 1 minute and about 30 minutes. The degree of roasting applied depends on the aroma and flavor characteristics desired for the beans.

[0021] The degree of roast can be assessed by the color of the roasted beans, which ranges from light to very dark, and each color level is associated with a different flavor profile. A light roast will have a light brown color, a light body, and no oil on the surface of the bean. A light roast usually has a toasted taste and a noticeable acidity. Lightly roasted beans usually reach a product temperature of 180°C to 205°C during roasting. Medium roasted beans will have a medium brown color, a heavier body than light roasts, and no oil on the surface of the bean. A medium roast exhibits a 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 dark roasted beans will be darker in color and some oil will start to be noticeable on the surface of the bean. Medium to dark roasted beans have a heavier body compared to light or medium roasted beans. The roast flavor and aroma are more pronounced. Medium to dark roasted beans typically reach an internal temperature of about 225°C to 230°C during roasting. Finally, very dark roasted beans are dark brown, or even almost black in some cases.

[0022] The color of roasted beans can be expressed in CTN units. Roast color can vary from about 200 to about 40 CTN and is determined by measuring the intensity of infrared (IR) light (904 nm) backscattered by a sample when measured with a spectrophotometer such as Neuhaus Neotec's ColorTest II®. The spectrophotometer illuminates the surface of a ground sample with monochromatic IR light of 904 nm wavelength from a semiconductor light source. A pre-calibrated receiver measures the amount of light reflected by the sample. The average of the series of measurements is calculated and displayed by an electronic circuit. The color of a coffee bean is related to its roast level. For example, green (unroasted) coffee beans typically have a CTN of about 200 by extrapolation, extremely lightly roasted coffee beans typically have a CTN of about 150, lightly roasted coffee beans typically have a CTN of about 100, and medium-dark coffee beans typically have a CTN of about 70. Very dark roasted coffee beans typically have a CTN of about 45.

[0023] The inventors have found that lightly roasted coffee is particularly suitable for forming a cold brewed coffee beverage, in one embodiment the coffee beverage composition comprises, for example consists of, coffee, which has been roasted to a colour of 80-130 CTN, for example 70-100 CTN.

[0024] The coffee beverage composition may not include insoluble roast and ground coffee, such as micronized roast and ground coffee particles. Micronized roast and ground coffee is finely ground roasted coffee. Micronized roast and ground coffee is sometimes added to soluble coffee to improve the aroma profile of the soluble coffee. The presence of roast and ground coffee particles may increase the cloudiness of the coffee beverage.

[0025] Insoluble components contribute to turbidity. In the context of the present invention, "insoluble" refers to insolubility in water. The insoluble fraction of soluble coffee prepared in water can be measured, for example, by filtration to quantify particles with a visible size. The insoluble fraction is expressed as a weight percentage of the soluble coffee powder based on the solids content. For example, the insoluble fraction of a soluble coffee powder according to the present invention may be the percentage of insoluble material when 1 wt.% of the soluble coffee powder is prepared in water at 4°C. For example, the insoluble fraction of a soluble coffee powder according to the present invention may be the percentage of insoluble material with a diameter greater than 0.8 μm when 1 wt.% of the soluble coffee powder is prepared in water at 4°C. For example, the insoluble fraction of a soluble coffee powder according to the present invention may be the percentage of insoluble material retained by a 0.8 μm porosity filter when 1 wt.% of the soluble coffee powder is prepared in water at 4°C and passed through the filter. Further for example, the non-solid fraction of a soluble coffee powder can be measured by preparing 10 g of soluble coffee powder at 1% by weight in water at 4° C., followed by filtering through a paired 0.8 μm porosity filter while applying a vacuum. In one embodiment, the coffee beverage composition is a soluble coffee powder having an insoluble fraction at 4° C. of less than 3% by weight, such as less than 2.5% by weight, such as less than 2% by weight. An insoluble fraction of 3% by weight at 4° C. approximately corresponds to a sensory haze score of 3. For a clear beverage, a sensory haze score of less than 3 is considered desirable. In one embodiment, the coffee beverage composition of the present invention provides a beverage with a sensory haze score of less than 3. The sensory haze of 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, stirring to dissolve, and then dipping a standard metal spoon into the coffee, filling the spoon to leave a gap of 5 mm around the edge of the spoon. The haze of the beverages is then rated by a panel according to a scale of 0 (not hazy) to 10 (very hazy).

[0026] The coffee beverage composition of the present invention dissolves quickly even in cold water when prepared by the consumer. In one embodiment, the coffee beverage composition is a soluble coffee powder with a reconstitution time t90 at 4°C of less than 40 seconds, such as less than 35 seconds, and further such as less than 30 seconds. 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 discharging 10 g of soluble coffee powder onto 400 mL of water (e.g., demineralized water) at 4°C stirred with a stir bar and overhead stirrer and measuring the increase in the conductivity of the solution as a function of time, and the t90 time is the time it takes to reach 90% of the final conductivity.

[0027] In the context of the present invention, the term "closed pore" is used to define the completely closed voids present in the soluble coffee powder particles. In contrast, "open pores" are voids that have connections to the surface of the particle. Liquids such as water cannot penetrate the closed pores before the particle dissolves. This results in the formation of air bubbles in the coffee as the soluble coffee powder dissolves. These air bubbles increase the opacity of the resulting coffee. In one embodiment, the coffee beverage composition is a soluble coffee powder with a closed porosity of less than 20%, for example less than 18%.

[0028] The closed porosity is calculated from the skeletal density and the matrix density.

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[0029] The skeletal (apparent) density of coffee powder can be measured by measuring the volume of a weighed powder using a nitrogen pycnometer and dividing the weight by the volume. Skeletal density is a measure of density that includes the volume of any voids present in the powder that are closed to the atmosphere and excludes the volume of any voids that are open to the atmosphere.

[0030] The density of the coffee matrix is ​​sometimes called the "true density" of the solid material forming the coffee powder. The density of the coffee matrix can be measured by grinding the coffee powder particles to open all the internal voids. The density obtained by nitrogen pycnometry of the ground powder is the density of the coffee matrix. However, this method is difficult to perform accurately on samples with very small pores, since it is difficult to ensure that all pores are opened 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 one embodiment, the closed porosity is calculated from the skeletal density measured by nitrogen pycnometry and the matrix density measured by extrapolation of the density of liquid coffee at different concentrations.

[0031] Since consumers may expect a coffee beverage to be completely free of non-coffee origins, it is not always desirable to use added enzymes to hydrolyze coffee carbohydrates and alter the carbohydrate size profile. Furthermore, many regulatory agencies prohibit the use of enzymes in the manufacture of materials labeled "pure soluble coffee." Thus, thermally driven hydrolysis is preferred. In one embodiment, the coffee beverage composition is enzyme-free.

[0032] Enzymatic hydrolysis of mannans can result in unique polymer patterns. In particular, mannanase catalyzes hydrolysis and can result in the formation of more mannose oligomers with a degree of polymerization of 3 (mannotriose) than those with a degree of polymerization of 2 (mannobiose). In one embodiment, the coffee beverage composition comprises mannotriose in an amount less than 1.5 times (e.g., less than 1.3 times, e.g., less than 1.2 times) that of mannobiose by weight. For example, the coffee beverage composition can comprise a coffee extract in which the amount of mannotriose is less than 1.5 times (e.g., less than 1.3 times, e.g., less than 1.2 times) that of mannobiose by weight.

[0033] The use of added acid to hydrolyze coffee carbohydrates is not always desirable, since consumers may expect coffee beverages to be completely free of non-coffee origins. Furthermore, many regulatory agencies prohibit the use of acid in the manufacture of materials labeled "pure soluble coffee." Thus, thermal hydrolysis is preferred. In one embodiment, the coffee beverage composition does not contain added acid, e.g., no sulfuric acid or phosphoric acid. In one embodiment, the coffee beverage composition contains mannotriose in an amount less than 1.5 times (e.g., less than 1.3 times, e.g., less than 1.2 times) that of mannobiose by weight, and does not contain sulfate or phosphoric acid.

[0034] Beverage preparation machines (e.g. beverage preparation machines) containing extractable portioned ingredients provide a convenient method of preparing beverages. Such portioned ingredients are typically packaged in containers, for example configured as pods, pads, sachets, pouches, or capsules. One aspect of the invention provides a container for use in a beverage preparation machine, the container containing a coffee beverage composition of the invention. The container is for the preparation of a beverage when inserted into the beverage preparation machine. The container may be, for example, a beverage capsule, among other configurations.

[0035] One aspect of the invention is a method for preparing a coffee beverage composition comprising the steps of: a. in a first extraction stage, extracting soluble coffee solids from roasted and ground coffee beans 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 to 60 minutes (e.g., 10 to 55 minutes, e.g., 20 to 50 minutes) to provide a first coffee extract and first extracted ground coffee beans; b. in a second extraction stage, extracting soluble coffee solids from the first extracted ground coffee using an aqueous extraction fluid at a temperature of 151°C to 190°C (e.g., 160°C to 180°C) for 1 to 80 minutes (e.g., 10 to 75 minutes, e.g., 20 to 70 minutes, e.g., 30 to 60 minutes) to provide a second coffee extract and second extracted ground coffee; c. optionally subjecting the second extracted ground coffee beans to a heat treatment in the presence of water at 191°C to 260°C (e.g., 195°C to 205°C) for 1 to 15 minutes (e.g., 4 to 8 minutes) and either separating the liquid portion as a tertiary coffee extract or performing an aqueous extraction of the heat treated second extracted ground coffee beans to provide a tertiary coffee extract; d. treating at least a portion of the second coffee extract at a temperature of 170° C. to 220° C. (e.g., 180° C. to 210° C.) for 1 to 60 minutes (e.g., 10 to 55 minutes, e.g., 20 to 50 minutes) to provide a hydrolyzed second coffee extract; 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 to 60 minutes (e.g., 10 to 55 minutes, e.g., 20 to 50 minutes) to provide a hydrolyzed tertiary coffee extract; f. forming a combined coffee extract comprising (e.g. consisting of) 20-60% by weight of a solids basis first coffee extract, 0-25% by weight of a second coffee extract, 20-70% by weight of a hydrolyzed second coffee extract, 0-30% by weight of a tertiary extract, and 0-30% by weight of a hydrolyzed tertiary coffee extract.

[0036] 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 one embodiment the aqueous extraction fluid in step a is a secondary coffee extract and the aqueous extraction fluid in step b is water. In one 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 process.

[0037] In one embodiment, the secondarily extracted ground coffee beans are subjected to the heat treatment in step c by forming a slurry comprising water and 5 to 20% by weight of the slurry of the secondarily extracted ground coffee beans. For example, the secondarily extracted ground coffee beans may be subjected to the heat treatment in step c by forming a slurry comprising water and 5 to 20% by weight of the slurry of the secondarily extracted ground coffee beans, subjecting the slurry to a temperature of 200°C to 260°C for 1 to 15 minutes, and separating the liquid portion as a tertiary coffee extract.

[0038] In one embodiment, at least a portion of the processing of the secondary coffee extract in step d is carried out in the absence of coffee grounds. The molecular weight of the already extracted mannans can be adjusted without interference from unextracted mannans by hydrolyzing the secondary coffee extract in the absence of grounds. In the presence of grounds, mannans with uncontrolled molecular weight continue to be extracted.

[0039] In one embodiment, the processing of at least a portion of the tertiary coffee extract in step e is carried out in the absence of coffee grounds. The molecular weight of the already extracted mannans can be adjusted without interference from unextracted mannans by hydrolyzing the tertiary coffee extract in the absence of grounds. In the presence of grounds, mannans with uncontrolled molecular weight continue to be extracted.

[0040] In one embodiment, the combined coffee extract of step f comprises (e.g. consists of) 30-50% by weight of the first coffee extract, 5-20% by weight of the second coffee extract, 25-55% by weight of the hydrolyzed second coffee extract, 0-30% by weight of the tertiary extract, and 0-30% by weight of the hydrolyzed tertiary coffee extract, on a solids basis. In a further embodiment, the combined coffee extract of step f comprises (e.g. consists of) 30-50% by weight of the first coffee extract, 5-20% by weight of the second coffee extract, 25-50% by weight of the hydrolyzed second coffee extract, 0-30% by weight of the tertiary extract, and 0-30% by weight of the hydrolyzed tertiary coffee extract, on a solids basis, and the combined coffee extract comprises 0-30%, such as 5-25%, of a total amount of the tertiary extract and the hydrolyzed tertiary extract. In a further embodiment, the combined coffee extract of step f comprises (e.g. consists of) 30-50% by weight of the first coffee extract, 5-20% by weight of the second coffee extract, 25-50% by weight of the hydrolyzed second coffee extract, 0-25% by weight of the tertiary extract, and 5-30% by weight of the hydrolyzed tertiary coffee extract, on a solids basis. In a further embodiment, the combined coffee extract of step f comprises (e.g. consists of) 30-50% by weight of the first coffee extract, 5-20% by weight of the second coffee extract, 25-50% by weight of the hydrolyzed second coffee extract, 5-30% by weight of the tertiary extract, and 0-25% by weight of the hydrolyzed tertiary coffee extract, on a solids basis.

[0041] The combined coffee extracts may be concentrated, for example, the combined coffee extracts can be concentrated to form a liquid coffee extract suitable for reconstitution with water.

[0042] In one embodiment, the combined coffee extracts are dried to form a soluble coffee powder. Prior to drying, the combined coffee extracts may be pre-concentrated by methods known in the art. The combined extracts may be spray dried. The combined coffee extracts may be freeze dried. The combined coffee extracts may be vacuum dried.

[0043] The coffee may be Arabica coffee (Coffea arabica), Robusta coffee (Coffea canephora) or a blend of Arabica and Robusta coffee. The coffee may be ground to a particle size D(4,3) of 50 to 5000 μm, for example 200 to 2500 μm. Particle size may be measured, for example, by laser light scattering.

[0044] The roasted coffee grounds may be coffee roasted to a CTN color of 80-130, for example 70-100.

[0045] Volatile aroma compounds may be recovered from the coffee grounds and / or one or more extracts (e.g., by steam stripping and / or use of a vacuum) and added to the combined coffee extracts, thereby avoiding aroma loss. The recovered volatile compounds may be added back to the combined coffee extracts. Methods for aroma recovery and addition are well known in the art of soluble coffee production.

[0046] Those skilled in the art will understand that all features of the invention disclosed herein can be freely combined. In particular, features described for the product of the invention can be combined with the method of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined. Where known equivalents exist for specific features, such equivalents are incorporated herein as if specifically mentioned.

[0047] Further advantages and features of the invention are apparent from the drawings and non-limiting examples.

[0048] [Example] Example 1: Preparation of a coffee drink Arabica beans are roasted and ground to a color of CTN 75 and fed into an extraction system consisting of three fixed bed extractors. The fixed bed reactors are connected in series. By starting the extraction system, roasted coffee grounds are continuously loaded into the first reactor (reactor 1), the second reactor (reactor 2) and the last reactor (reactor 3) and 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). After connecting the three reactors in series, a primary extraction stage is set up and the primary coffee extract leaving reactor 3 is collected. During the primary extraction, hot water with a temperature of 100°C to 120°C is used as the extraction fluid. The total solids content of the primary coffee extract is about 4% w / w. The grounds remaining in the reactors at this stage are the primary extracted coffee grounds.

[0049] After the primary coffee extract is collected, the temperature of the extraction fluid fed to the series of fixed bed reactors is increased to create the conditions for the secondary extraction. The primary extracted ground coffee beans are left in the reactors and no fresh roast and ground coffee is introduced. A transition extract is collected and discarded while the temperature of the system is stabilized. After the extraction conditions are established, the secondary coffee extract leaving reactor 3 is collected. Hot water at a temperature of 160°C to 180°C is used as the extraction fluid during the secondary extraction. The total solids content of the secondary coffee extract is about 3.5% w / w. The ground beans remaining in the reactors are the secondary extracted ground coffee beans.

[0050] From the reactor with the most extraction from the secondary extraction (reactor 1), the spent coffee grounds are collected as the secondary extracted coffee grounds. These are suspended in water to form a slurry with a dry matter concentration of 15% v / v and introduced into a pressurized reactor. The reactor is pressurized to prevent evaporation of the water and the temperature is raised to 195°C-230°C over 4-8 minutes. After cooling and depressurization to atmospheric pressure, the free extract is separated from the slurry by filtration and further extraction fluid is added to wash the filter cake. The free extract collected from the slurry separation together with the filter cake washing product constitute the tertiary coffee extract. The total solids content of the tertiary coffee extract is about 1.7% w / w.

[0051] In some samples, a portion of the secondary extract is heated at 170°C to 190°C for 10 to 60 minutes to obtain a hydrolyzed secondary coffee extract.

[0052] In some samples, a portion of the tertiary extract is heated at 170°C to 190°C for 25 to 35 minutes to obtain a hydrolyzed tertiary coffee extract.

[0053] The primary coffee extract, the secondary coffee extract, the hydrolyzed secondary coffee extract, and the hydrolyzed tertiary coffee extract are combined in different proportions as listed in the table below.

[0054] [Table 1]

[0055] Example 2: Carbohydrate Analysis The mannose present in the samples was evaluated after acid hydrolysis using high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) according to ISO 11292-1995. 30 mg of soluble coffee powder were mixed with 200 μL of H2SO4 72% and prehydrolyzed for 30 min at ambient temperature. The prehydrolyzed coffee was then made up to 2.5 mL with distilled water and hydrolyzed for 2 h at 100 °C. The neutralized samples were washed with a C18 cartridge and evaluated by chromatography. Mannose was quantified with reference to an external standard. The amount of mannan is expressed as the weight of mannose after hydrolysis.

[0056] The molecular weight distribution of total carbohydrates and mannans present in the samples was confirmed by size exclusion chromatography. A 2.5% sample solution was prepared in 1N KOH. An aliquot of 100 μL was immediately injected and separated on two gel permeation columns in series (i.e., Superose 6 Increase 10 / 300 GL + Superdex 30 Increase 10 / 300 (GE Healthcare)) eluted in 0.1N KOH at 0.5 mL / min using an AXP-MS pump (Dionex). Specific post-column detection of carbohydrates was performed using an Autoanalyzer 3 (Bran Luebbe) and the orcinol / sulfuric acid method of Dubois. Molecular weights were calibrated using a series of oligomannan standards (M1, M3, M6) and monodisperse pullulan (P5, P50, P200, P800) from 5,000 to 800,000 Da (Sigma-Aldrich).

[0057] The sample was subsequently fractionated to clean up the sample for oligosaccharides and mannans before the arabinogalactan fraction was collected.

[0058] A 50% solution of the sample was prepared in hot water and then cooled. The high molecular weight fraction (HMW) was recovered by precipitating the solution in 80% ethanol (vol / vol) overnight at 4°C. 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 gravimetrically.

[0059] A 10% solution of the HMW fraction was further prepared in hot water supplemented with mannanase (BGM "Amano" 10) at a 1% enzyme / HMW ratio (wt / wt). Hydrolysis was carried out overnight at 50°C with gentle stirring. The cooled hydrolysate was precipitated in 80% ethanol (vol / vol) at 4°C overnight and the HMW arabinogalactan (AG) residue was recovered as described above. The yield of the HMW AG fraction was determined gravimetrically.

[0060] The carbohydrate content and size exclusion chromatography profile of the native sample, HMW fraction and HMW AG fraction were confirmed. The characteristics of the HMW mannan fraction were evaluated by the difference between the HMW fraction and the HMW AG fraction.

[0061] Example 3: Measurement of insoluble fraction and turbidity Samples A, B, C, D and E were prepared on a larger scale but with the same carbohydrate profile as in Example 1 and spray dried to form a powder.

[0062] The carbohydrate size distributions of Extract A, Extract B, Extract C, Extract D and Extract E are plotted in Figures 1 to 5.

[0063] The amount of mannans expressed as the weight of mannose after hydrolysis and the weight of mannans with a molecular weight above 5000 Da are given in the table below, both values ​​being expressed as a percentage of the weight of the initial sample.

[0064] [Table 2]

[0065] The carbohydrate profiles of commercial samples CS1 and CS2 were measured in the same way and the results are plotted in Figures 6 and 7.

[0066] [Table 3]

[0067] The insoluble fraction of the sample coffees is measured as follows: 10 g of each coffee powder is prepared at 1% by weight in a 100 mL volumetric flask using Aqua Panna water at 4°C. The solution is immediately inverted and shaken before filtering. A portion of the solution (5-15 g) is vacuum filtered through MF-Millipore paired filters (porosity 0.8 μm, pore size 47 mm). After filtration, the two filters are carefully separated and dried in an oven at 80°C for 30 minutes. The weight of the filters is measured to an accuracy of 0.00001 g. The insoluble fraction is measured as the weight difference between the top (insoluble fraction) filter and the bottom (blank) filter. The insoluble fraction is expressed as a weight % of the coffee powder.

[0068] The sensory haze of coffee is assessed as follows: 200 mL of Aqua Panna water at 4° C. is added to 2.6 g of soluble coffee in a 400 mL glass with a diameter of 12 cm and stirred to dissolve. A standard metal spoon is immersed in the coffee, filling it to leave a 5 mm gap around the edge of the spoon. The haze of the beverage is then assessed by the panel according to a scale of 0 (not hazy) to 10 (very hazy). An exemplary scale with a photograph was provided to the panel members to aid consistency.

[0069] [Table 4]

[0070] The value of the insoluble fraction increases with the sensory turbidity score (Figure 8).

[0071] Samples A and B (according to the invention), which have lower values ​​of mannans having a molecular weight of more than 5000 Da than the other samples, have a lower insoluble fraction at 4° C. and a lower sensory haze score. It can be seen that by limiting the mannans having a molecular weight of more than 5000 Da, for example by ensuring that mannans having a molecular weight of more than 5000 Da are less than 4.2% by weight of the solids of the coffee extract, a less hazy coffee beverage composition can be obtained from a high yield coffee extract.

[0072] Example 4: Solubility The powders are evaluated for their reconstitution kinetics using a conductivity module (Module 856, Metrohm SA). The module is connected to a conductivity probe (Pt 1000 / B / 20-70 °C, Metrohm SA) with an acquisition frequency of 10 Hz. The apparatus is assembled with a 400 mL double-jacketed vessel connected to an external water bath to regulate the temperature. The vessel is a straight-sided cylinder with an inner diameter of 80 mm. At the bottom of the vessel, a magnetic stirring bar (cylindrical, 50 × 8 mm) rotating at 250 rpm is placed. 2 ) is used to stir the powder. At the top of the solution, a stirring propeller (25.6 mm inner diameter, 6 blades) rotating at 60 rpm is used to stir the powder. The experiment consists of discharging 10 g of powder onto 400 mL of demineralized water at 4° C. (resulting in a final concentration of 2.5% by weight). The method aims to determine the rate at which the powder passes the water-air interface and dissolves with two rotating stirrers at the top and bottom of the vessel. A conductivity probe measures the increase in the conductivity of the solution as a function of time, thereby quantifying the amount of powder solubilized. The results are reported as the reconstitution time, t90 (s), which corresponds to the relative time required to reach 90% of the final conductivity signal measured by the probe.

[0073] [Table 5]

[0074] Example 5: Pore structure measurement by nitrogen intrusion method Skeletal density d of coffee particles of sample As was measured using a gas displacement pycnometry system (AccuPyc 1340, Micromeritics). The pycnometer measurement cell 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 three. The volume of gas penetrating the measurement chamber was used to calculate the g / cm3 by the instrument. 3 This allows calculation of unit skeletal density. Skeletal density is a measure of material density including closed voids within particles but excluding all voids open to the atmosphere (open porosity and interparticle voids). Skeletal density was measured using a gas displacement pycnometer and nitrogen gas. Nitrogen has a lower tendency to diffuse into the matrix material than gases such as helium, making it easier to achieve strict equilibrium criteria. The nitrogen equilibrium criteria was set at 0.0345 kPa / min (called the "equilibrium rate" in the instrument software).

[0075] Next, the skeletal density d s is the matrix density of coffee, d m Estimate the closed porosity of the sample by dividing by

number

[0076] The density of the coffee matrix was measured by grinding the samples in a SPEX Sample Prep 6875 freezer mill for 8 minutes and then performing nitrogen pycnometry as described above.

[0077] The density of the coffee matrix is ​​1.54 g / cm 3 The closed porosity of sample A was calculated to be 15.5%.

Claims

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

2. 10. The coffee beverage composition of claim 1 which is a soluble coffee powder.

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

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

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

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

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

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

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

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

11. 11. The method of claim 9 or claim 10, wherein the secondarily extracted ground coffee beans are subjected to heat treatment in step c by forming a slurry comprising water and 5 to 20% by weight of the slurry of the secondarily extracted ground coffee beans.

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

13. 13. The 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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