CN103702568B - 方法和产品 - Google Patents
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- CN103702568B CN103702568B CN201280036025.6A CN201280036025A CN103702568B CN 103702568 B CN103702568 B CN 103702568B CN 201280036025 A CN201280036025 A CN 201280036025A CN 103702568 B CN103702568 B CN 103702568B
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- 238000000034 method Methods 0.000 title claims description 15
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 26
- 235000016213 coffee Nutrition 0.000 claims abstract description 25
- 239000008373 coffee flavor Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011230 binding agent Substances 0.000 claims abstract description 5
- 235000013736 caramel Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000007864 aqueous solution Substances 0.000 claims abstract description 4
- 239000000725 suspension Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 25
- 235000021539 instant coffee Nutrition 0.000 claims description 13
- 239000011159 matrix material Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000853 adhesive Substances 0.000 claims description 4
- 230000001070 adhesive effect Effects 0.000 claims description 4
- 150000002016 disaccharides Chemical class 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 150000004043 trisaccharides Chemical class 0.000 claims description 2
- 241000978776 Senegalia senegal Species 0.000 claims 1
- 240000007154 Coffea arabica Species 0.000 description 19
- 239000000047 product Substances 0.000 description 14
- 235000013599 spices Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 4
- 241000533293 Sesbania emerus Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000002187 Coffea robusta Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 108090000765 processed proteins & peptides Chemical class 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/38—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
咖啡香味的可溶性颗粒的制备方法,包括合并喷雾干燥的咖啡香料与美拉德加工香料和焦糖以形成细粉末,使该粉末悬浮在流化床中并且将其与糖粘合剂水溶液一起喷雾。该产品提供了相当低成本的咖啡香味和外观并且可以用于其中期望咖啡香味的任意应用中。
Description
本说明书涉及提供咖啡替代品。
咖啡是世界上最普遍的饮料且每天在全世界所有地区有大量消耗。此外,可以将其掺入许多其他的可食用产品中,例如乳制品、糖食、烘烤食品、谷类和冰淇淋。咖啡来源于咖啡豆,它们是天然生长在世界的温带和热带地区的几种灌木物种的烘烤的种子。它们还存在于这样的地区,其中发现了气候改变加剧的极端气候条件和各种冲突。这通常导致咖啡豆不足,这从较高的价格中可以反映出来,不仅是对行家水平的(connoisseur)咖啡,而且是对更普通的速溶咖啡。速溶咖啡由咖啡豆通过烘烤、精细研磨、溶于水且然后冷冻干燥或喷雾干燥制备。它不仅是饮料,而且还用于大量其他的可食用产品。
已经提出了通过提供一些乃至大部分用于制备饮料的速溶咖啡粉末的替代品对抗高价格,同时保持其期望的质量。目前已经发现,可以通过提供咖啡替代颗粒实现这一目的,所示的咖啡替代颗粒不仅可以品尝出速溶咖啡样的味道,而且与之非常相似。因此,提供了咖啡香味的可溶性颗粒的制备方法,该方法包括合并喷雾干燥的咖啡香料与美拉德加工香料(Maillardprocessflavour)和焦糖以形成细粉末,使该粉末悬浮在流化床中并且将其与糖粘合剂水溶液一起喷雾。
除美拉德香料外,还可以加入其他喷雾干燥的香料。具体实例描述在PCT公开号WO01/35764中。这包括喷雾干燥的组合物,其包含至少一种包封在碳水化合物基质中的食用香料,该基质的特征在于,以碳水化合物基质总重为基准,高分子量成膜碳水化合物占40-80wt.%;单糖、二糖和三糖占10-30wt.%且麦芽糖糊精占10-30wt.%。这种香料可以至多使用至占总颗粒重量50%的程度。
咖啡香料广泛地以溶液和粉末形式得到且用于可食用产品,产生咖啡香味。它可以是NI(与天然相同的)咖啡,或可以是咖啡+一起模拟咖啡香味、但包含减少比例的速溶咖啡的成分。这种产品是本领域众所周知和广泛应用的,且包括,例如几种涂布于载体例如麦芽糖糊精上的液体成分的混合物。所述成分可以包括咖啡、榛子、焦糖、香草及其混合物。
美拉德加工香料,有时称作热加工香料,是香料组合物的高价值结构单元。它们通过还原糖与食品级氮源典型地是氨基酸、肽类、食物蛋白、水解植物蛋白和酵母的美拉德反应制备。这些香料组合物用于烹调和风味产品,例如汤、零食和方便食品,其中它们提供和增强特定的味道感觉,如烤猪肉、嫩煎鸡(sautéedchicken)或煮熟的牛肉。还存在许多这样可利用的香料。这产生了特征在于外观上暗色调的产品。
粘合剂溶液是为糖水溶液,所述糖至少是二糖。例如,它可以是蔗糖或麦芽糖糊精。然而,它特别是多糖,具体地是广泛应用于食品工业的多糖树胶之一。它们的实例包括果胶、***树胶和黄原胶(xanthangum)。
糖的浓度应使得该溶液可喷雾(即不过于粘稠),但会使混合物聚集。适合的浓度易于通过常规实验在每种情况中确定。然而,对黄原胶而言,粗略的指导原则为0.2-5.0%重量,特别是0.5-1.5%。
在该方法中,将粉末状成分(咖啡香料、加工香料和焦糖+其他喷雾干燥的香料(如果需要))分别加入到流化床中并且悬浮在其中,混合,得到均匀掺合物。然后将它们与粘合剂溶液一起喷雾。这导致聚集以形成颗粒。将得到的颗粒过筛,直到得到期望的粒度(它通常在125-4000微米的范围,特别是125-2000微米)。
可以使用标准设备以本领域公知的常规方式进行粘合剂喷雾。该方法的特征在于我们能够生产与100%速溶咖啡相同的视觉外观和性能的聚集物。
得到的颗粒香料为固体的不粘连的颗粒,其可以用于消费组合物。
所述组合物可以作为部分咖啡替代品用于饮料和其他咖啡香料。例如,它可以用于散装或小袋装可溶性咖啡粉末(例如单份和三合一(咖啡-糖-咖啡伴侣))。在这种应用中,所述组合物可以替代速溶咖啡至最多50%的程度,并且在一些具体应用中,甚至为100%重量,但不以任何方式影响香味。这提供了显著节约。已经观察到,在约30-40%重量的替代水平上,消费者一方面不能察觉到咖啡与组合物之间的任何差别,另一方面也不能察觉咖啡与100%咖啡的任何差别。
所述组合物还可以用于任意的需要咖啡香味的可食用产品,其非限制性实例包括烘烤食品,例如蛋糕、饼干和压缩干粮;早点用谷物片;口香糖;糖食;冰淇淋;和乳制品。因此,还提供了可食用产品,其包含可食用产品基质和如上文所述的咖啡香料。所谓“可食用产品基质”是指可食用产品中除所述咖啡香料外所有成分的组合。这些成分自然会改变,这取决于可食用产品的性质,但它们是完全标准的且以本领域公认的比例使用,使得本领域技术人员无困难地使用上文所述的咖啡香料进行配制。
现在参照下列非限制性实施例进一步描述该方法。
实施例
使用所举出的参数在流化床中进行如下所述的实验。
流化床设备GlattAG的GPCG03(Binzen,德国)
将操作参数维持在如下范围:
温度温度空气体积
入口℃产品℃M3/h
90-9557-6082-87
由如下表中所示的成分制备颗粒香味组合物:
*罗巴斯塔咖啡US151FlvexGivaudan
**烘烤型SSF999/KexGivaudan
***葡萄糖当量为10的麦芽糖糊精
得到的组合物为50-500微米大小的咖啡色粉末。
测试普通三合一小袋形式的咖啡饮料中的组成(50%糖,40%咖啡伴侣,10%速溶咖啡,均按重量计)。测试样品如下:
样品1-15%的咖啡香料为实施例的组合物,其余的为速溶咖啡
样品2-30%被替代
样品3-45%被替代
咖啡由所有4种样品制备并且提交给专家品尝小组,由他们对这些咖啡与具有100%速溶咖啡的参比组合物进行对比测试。小组的发现是
样品1-与参比物无差别
样品2-专家注意到差别(但普通消费者不能察觉的程度)
样品3-显著的差别,普通消费者可确切地察觉到。
Claims (13)
1.咖啡香味的可溶性颗粒的制备方法,包括合并喷雾干燥的咖啡香料与美拉德加工香料和焦糖以形成细粉末,使该粉末悬浮在流化床中并且将其与糖粘合剂水溶液一起喷雾。
2.权利要求1的方法,其中所述粘合剂至少是二糖。
3.权利要求1的方法,其中所述粘合剂是多糖。
4.权利要求1的方法,其中所述粘合剂是***树胶或黄原胶。
5.权利要求1的方法,其中糖浓度使得它可喷雾,但会使混合物聚集。
6.权利要求4的方法,其中使用黄原胶且溶液包含0.2-5.0%重量的黄原胶。
7.权利要求6的方法,其中溶液包含0.5-1.5%重量的黄原胶。
8.权利要求1的方法,其中另外加入喷雾干燥的组合物,其包含至少一种包封在碳水化合物基质中的食用香料,该基质的特征在于,以碳水化合物基质总重为基准,高分子量成膜碳水化合物占40-80wt.%;单糖、二糖和三糖占10-30wt.%且麦芽糖糊精占10-30wt.%。
9.权利要求8的方法,其中喷雾干燥的组合物包含至多50%重量的颗粒。
10.通过权利要求1的方法制备的咖啡香料。
11.可溶性单份咖啡粉末,包含速溶咖啡和至多50%重量的权利要求10的咖啡香料。
12.包含咖啡香料的三合一咖啡粉末,包含速溶咖啡和至多50%重量的权利要求10的咖啡香料。
13.可食用产品,包含消费组合物基质和权利要求10的咖啡香料。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB1112488.0A GB201112488D0 (en) | 2011-07-21 | 2011-07-21 | Process and product |
GB1112488.0 | 2011-07-21 | ||
PCT/EP2012/064391 WO2013011148A1 (en) | 2011-07-21 | 2012-07-23 | Process and product |
Publications (2)
Publication Number | Publication Date |
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CN103702568A CN103702568A (zh) | 2014-04-02 |
CN103702568B true CN103702568B (zh) | 2015-12-23 |
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Family Applications (1)
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CN201280036025.6A Active CN103702568B (zh) | 2011-07-21 | 2012-07-23 | 方法和产品 |
Country Status (11)
Country | Link |
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US (1) | US10051876B2 (zh) |
EP (1) | EP2734051B1 (zh) |
JP (1) | JP6018634B2 (zh) |
KR (1) | KR102005015B1 (zh) |
CN (1) | CN103702568B (zh) |
BR (1) | BR112014000910B1 (zh) |
GB (1) | GB201112488D0 (zh) |
HK (1) | HK1193547A1 (zh) |
IN (1) | IN2014CN00372A (zh) |
RU (1) | RU2601131C2 (zh) |
WO (1) | WO2013011148A1 (zh) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2016146430A1 (en) * | 2015-03-19 | 2016-09-22 | Nestec S.A. | Creamer compositions |
EP3097962B1 (de) * | 2015-05-29 | 2020-05-13 | Symrise AG | Vorrichtung zur herstellung von sprühgetrockneten agglomeraten |
EP3115316B1 (de) | 2015-07-07 | 2018-04-04 | Swiss Coffee Innovation AG | Getränkepulver enthaltende kapsel, insbesondere zur zubereitung von gebrühtem kaffee |
EP3511266A1 (de) * | 2018-01-15 | 2019-07-17 | Axel Nickel | Getränkepulver und füllstoff enthaltende kapsel, insbesondere zur zubereitung von gebrühtem kaffee |
GB201813912D0 (en) * | 2018-08-27 | 2018-10-10 | Givaudan Sa | Flavour composition |
WO2021104619A1 (de) * | 2019-11-27 | 2021-06-03 | Symrise Ag | Partikuläre erzeugnisse und verfahren zu deren herstellung |
Citations (4)
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US5958497A (en) * | 1995-02-08 | 1999-09-28 | Nestec S.A. | Chicory extract powder products and extract production processes and apparatus |
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JPS59109133A (ja) * | 1982-12-15 | 1984-06-23 | T Hasegawa Co Ltd | コ−ヒ−フレ−バ−の製法 |
JPS61293343A (ja) * | 1985-06-21 | 1986-12-24 | Nikken Food Kk | コ−ヒ−飲料 |
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EP0891715A1 (en) * | 1997-07-14 | 1999-01-20 | Societe Des Produits Nestle S.A. | Soluble beverage powder |
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KR100647057B1 (ko) * | 1999-01-28 | 2006-11-17 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 착향의 가용성 크리머 분말 |
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US20110135802A1 (en) * | 2008-07-09 | 2011-06-09 | Starbucks Corporation D/B/A Starbucks Coffee Company | Dairy containing beverages with enhanced flavors and method of making same |
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2011
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- 2012-07-23 KR KR1020147001454A patent/KR102005015B1/ko active IP Right Grant
- 2012-07-23 CN CN201280036025.6A patent/CN103702568B/zh active Active
- 2012-07-23 WO PCT/EP2012/064391 patent/WO2013011148A1/en active Application Filing
- 2012-07-23 RU RU2013158434/10A patent/RU2601131C2/ru active
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CN1304291A (zh) * | 1998-06-03 | 2001-07-18 | 雀巢制品公司 | 咖啡代用品的制备方法 |
CN101068472A (zh) * | 2004-09-30 | 2007-11-07 | Tama-Tlo株式会社 | 改良咖啡、咖啡豆的烘焙方法、咖啡类补充品和辅助食品 |
CN1820619A (zh) * | 2005-12-29 | 2006-08-23 | 颜怀伟 | 咖啡替代饮品及制造方法 |
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GB201112488D0 (en) | 2011-08-31 |
BR112014000910B1 (pt) | 2019-10-08 |
RU2013158434A (ru) | 2015-08-27 |
US10051876B2 (en) | 2018-08-21 |
IN2014CN00372A (zh) | 2015-04-03 |
RU2601131C2 (ru) | 2016-10-27 |
BR112014000910A2 (pt) | 2017-02-21 |
JP6018634B2 (ja) | 2016-11-02 |
KR20140042865A (ko) | 2014-04-07 |
CN103702568A (zh) | 2014-04-02 |
KR102005015B1 (ko) | 2019-07-30 |
WO2013011148A1 (en) | 2013-01-24 |
EP2734051A1 (en) | 2014-05-28 |
US20140147563A1 (en) | 2014-05-29 |
EP2734051B1 (en) | 2015-09-09 |
HK1193547A1 (zh) | 2014-09-26 |
JP2014520561A (ja) | 2014-08-25 |
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