Concentrated Coffee Extract Aroma Balance via Segmented Distillation
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Solution Overview
Problem
Conventional methods for producing concentrated coffee extract solutions often result in a loss of aroma components, leading to reduced taste and aroma, and fail to effectively balance the top, middle, and last notes, which affects the overall flavor and aftertaste of coffee beverages.
Innovation Solution
A process involving the separation of a coffee extract solution by distillation under reduced pressure, treatment with a porous adsorbent to eliminate unwanted components, and adjusting the weight ratio of pyrazine to guaiacol to enhance the sweet aroma and aftertaste, while maintaining the balance of chlorogenic acid and hydroxyhydroquinone content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional concentration methods are used, then the coffee extract solution can be concentrated, but aroma components are lost leading to reduced taste and aroma
Solution Approach 1:
The patent segments the coffee extract solution into three distinct fractions through controlled distillation: top note (highly volatile aroma components), middle note (intermediate volatility), and last note (low volatility components). This segmentation allows selective retention and recombination of aroma-fraction components while concentrating the solution, thereby preventing aroma loss during concentration.
Solution Approach 2:
The patent employs parameter changes by conducting distillation under reduced pressure (lowering boiling points) and controlling temperature gradients to selectively vaporize and separate different aroma fractions. By adjusting pressure and temperature parameters, the process preserves heat-sensitive aroma components while achieving concentration.
2Quantity of substance
If conventional distillation is used to concentrate coffee extract, then the solution can be concentrated, but the balance of top, middle, and last notes is disrupted affecting overall flavor
Solution Approach 1:
The patent divides the coffee extract into three aroma note segments (top, middle, last) through controlled distillation, then selectively recombines them in optimized proportions. This segmentation and recombination approach maintains the harmonic balance of aroma notes while achieving the desired concentration.
Solution Approach 2:
The patent performs preliminary separation of aroma fractions before final recombination. By pre-separating the top, middle, and last notes and then deliberately recombining them in controlled ratios, the process ensures optimal flavor balance is achieved before the final concentration step.
3Manufacturing precision
If activated carbon treatment is used to improve clarity, then the coffee extract gains clarity, but the sweet aroma is reduced
Solution Approach 1:
The patent applies local quality by selectively treating only specific fractions of the coffee extract with activated carbon (primarily the last note fraction), rather than treating the entire extract. This localized treatment removes unwanted components while preserving the sweet aroma components in the top and middle notes.
Solution Approach 2:
By segmenting the coffee extract into different aroma fractions, the patent can apply activated carbon treatment selectively to specific segments that contain unwanted components, while leaving the aromatic segments (top and middle notes) untreated to preserve their sweet aroma.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces a concentrated coffee extract solution with a rich sweet aroma and clean aftertaste, suitable for both soluble coffee and packaged beverages, improving their preference and flavor balance.
Implementation Method 1
treating the concentrated solution with a porous adsorbent to eliminate unwanted components
Implementation Method 2
separating a coffee extract solution by distillation under a reduced pressure of 10 to 30 kPa
Data Source
AI summary
Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.