CN1206562A - High-concentration essence added liquid coffee extract and liquid coffee prepared from it - Google Patents
High-concentration essence added liquid coffee extract and liquid coffee prepared from it Download PDFInfo
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- CN1206562A CN1206562A CN 98116169 CN98116169A CN1206562A CN 1206562 A CN1206562 A CN 1206562A CN 98116169 CN98116169 CN 98116169 CN 98116169 A CN98116169 A CN 98116169A CN 1206562 A CN1206562 A CN 1206562A
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Abstract
The present invention is directed to a high concentration aromatized liquid coffee extract having a soluble solids concentration greater than 55 % which is to be used in the making of liquid coffee products. Said liquid coffee products possess greater R and G characterisitics and improved shelf-life as compared to comparable liquid coffee and instant soluble coffee products available to the consumer. The liquid coffee products of the present invention may be in the form of a liquid, a gel or foam, or in a frozen state having ice cream-like texture.
Description
The present invention relates to the coffee field, particularly, the present invention relates to the preparation of high-concentration essence added liquid coffee extract, this coffee extract can be used for preparing the liquid coffee product that various consumers directly drink.More particularly, the present invention relates to a kind of essence added liquid coffee extract, it comprises the soluble solid greater than 55%, described essence added liquid coffee extract can be used for preparing liquid coffee product, compare with liquid coffee with other instant coffee (being spray dried powder or freeze drying particle), the shelf stabilities of this product improves, and (R﹠amp is fried and grinds in roasting; G) mass property excellence.Correspondingly, the invention still further relates to the liquid coffee product that makes by these high-concentration essence added liquid coffee extracts.
By the liquid coffee product of the present invention of high-concentration essence added liquid coffee extract preparation can liquid, forms such as foam or gel, or carry with semi-frozen condition with similar ice cream texture characteristic.Compare with available other similar products of consumer, these products all have very outstanding excellent quality, the R﹠amp of product; G local flavor excellence.With comparable product relatively, these products have also that shelf life is longer, dissolubility better (no matter at cold water or be in the hot water) and drink advantages such as fragrance is stronger; In addition, this product is easier to preparation and uses, and the cost of product is also lower.
Coffee is sold usually in two ways: coffee and instant coffee that roasting is fried and ground.More traditional roasting stir-fry and ground coffee are to extract with percolation filter, can obtain having more than instant coffee the coffee of good local flavor and fragrance.But the coffee that this roasting is fried and ground also exists many consumers of order to be discontented with part, mainly is that its modulated process is quite time-consuming.It is more convenient that instant coffee is then modulated concerning the consumer, only needs to add hot water and get final product in coffee powder.
The process of soluble coffee is included under high temperature and the condition of high voltage, and the coffee of in one group of percolation filter roasting being fried and being ground extracts.Then, the soluble solid concentration that said process is formed is that rare collection fluid of 10-15% is carried out stripping again, discharges flavor components before being evaporated to high concentration (greater than 40% solid content).Subsequently flavor components is returned in the concentrated extract again, with its spray-drying or freeze drying, obtain instant coffee again.Unfortunately, in dry run, a large amount of flavor components can permanently lose, and causes frying with roasting comparing with the coffee that ground instant coffee second-rate.Though people have taked multiple means to attempt to improve the reservation of instant coffee flavor components in its production process, final drying steps still may make its local flavor forfeiture.
Another kind of coffee form is a liquid coffee, and the consumption market of this product is mainly in Far Eastern country and area; This in recent years product also is introduced into US and European market.This coffee is sold with inner wrapping, can drink immediately.Liquid coffee product normally is that rare collection fluid of 10-15% is mixed with desired additives and prepared with soluble solid concentration, and described additive is milk, sugar and flavouring agent etc.This product is packaged in the suitable container such as jar, and it can carry out sterilization processing.The fluid product that forms can directly be drunk for the consumer.This product can at room temperature be preserved 6 months as last drinking.
In coffee industry, the coffee extract is considered to a kind of aqueous solution of the soluble solid that extracts from coffee bean.Except as being used among the present invention prepare the liquid coffee, usually it is considered as the intermediate product of production freeze drying and spray desiccation coffee.The coffee extract also can directly be used as the local flavor thing and be used for some automatic operating process.U.S. patent 4,983,408 (Colton), 4,798,730 (Scoville etc.), 3,536,496 (Paoloni) and 3,224,879 (DiNardo) all relate to method and the application of these extracts in the instant dry coffee of preparation for preparing the coffee extract.Outside U.S. patent 4,798,730, other all patent also indicates can use the coffee extract as the liquid coffee concentrate.
To some degree, liquid coffee more makes the people interested than instant coffee, because it can provide to the consumer by various forms.The form of extensive exploitation still is liquid form mostly the most.Liquid coffee extract or liquid coffee concentrate can be packed as described above or carry out packing in every way.For example, quantitative extract can carry out packing by the container of aerosol form.By being that aerosol container is equipped with a frothing head (foamhead) nozzle, liquid coffee can liquid gel or foam state carry out packing.U.S. patent 3,119, and 695 (Kahan) and 4,752,465 (Mackles) have discussed fluid under pressure such as coffee concentrate are carried out packing with the form of foam or gel.
Another kind of liquid coffee product is freezing coffee concentrate.Freezing coffee concentrate can be used for automatic vending machine, produces the soft frozen type beverage with ice cream sample quality.In addition, freezing coffee concentrate is used to produce cryodesiccated soluble coffee.For example, can be referring to following document: U.S. patent 3,492,126 (Rubenstein), 3,682,650 (Easton etc.), 4,324,808 and 4,565,706 (being Wertheim).
The market-oriented existing questions of liquid coffee (above-mentioned any form and form of ownership) is that the coffee extract is a kind of unsettled system.The liquid coffee product of shelf storage and refrigeration all can cause the quality of product to become bad in storage back tart flavour increase in short-term.Too low also the making of pH value might make milk or cream solidify.This liquid coffee extract quality when storage descends and is referred to as " sick (staling) " usually.Sick meeting causes the taste souring of product, and the pH value descends and titrable acidity increases though sick reason major part belongs to, and the former nothing that carries on as before of its generation is clearly explained or the mechanism explanation.
H.G.Maier etc., Dtsch.Lebensmittel-Rdsch.80 (9): 265-268 (1984) discloses, and the low-molecular-weight acid content increases when preserving at elevated temperatures, and this increase is owing to bake due to the ester and lactone hydrolysis that produces when frying.In addition, show also that the oxidation that oxygen participates in the atmosphere and the formation of carboxylic acid also make acid content increase, and have polymeric acid to form.
For preventing that acid from forming, a kind of can adopt means be to add sodium acid carbonate to improve the initial pH value of product.But the pH value of the liquid coffee product of handling with sodium acid carbonate still can descend when storage, and also can produce potential influence to the local flavor of product.
Except problems such as sick and shelf life weak point, the quality of freezing coffee concentrate also can be subjected to having a strong impact on of concentrate storage and transportation.Reserve temperature must remain on-25 ℃ usually, and physical allocation then must be carried out in-12 ℃ insulating box or refrigerator car.This has increased the cost of product marketization greatly.
As a result, because flavor quality and stability are all relatively poor, also there is obstacle at present in liquid coffee product commercialization at ambient temperature.After a period of time, purpling/turn sour, send out features such as increase puckery and show that product is rotten.
As mentioned above, the some kinds of liquid coffee products that concentrate are disclosed in the prior art.But it is 15-53% that these products all still are limited to concentration, and has the unsettled feature of shelf life.Concentration yet there are no report greater than 53% product, mainly is because feel that its viscosity is too high.
The present invention relates to a kind of soluble solid concentration greater than 55% high-concentration essence added liquid coffee extract, it can be used for preparing liquid coffee product.Liquid coffee extract greater than 55% can adopt conventional method preparation well known in the art, yet this extract only is used to prepare instant coffee at present.Soluble solid concentration is greater than 55% liquid coffee extract and fail to be used for liquid coffee product, and this is because high like this concentration is considered to make product too sticking and second-rate.
We are surprised to find, soluble solid concentration not only can form greater than 55% liquid coffee extract and make the acceptable liquid coffee product of consumer, and described liquid coffee product than by soluble solid concentration less than the suitable liquid coffee product that 55% extract makes, have longer shelf life and R﹠amp; The G characteristic.Because it is higher that the present invention is used to produce the liquid coffee extract concentration of liquid coffee product, thereby can reach a conclusion, the growth that product changes acidity in time can descend, and makes product have longer shelf life.
Liquid coffee product according to the present invention comprises the product of liquid, gel or form of foam, and the product with semi-frozen condition of ice cream sample texture characteristic.
Fig. 1 is for describing the schematic diagram of liquid coffee pH value and the function of time, and described liquid coffee is to reach other liquid coffee of usefulness as a comparison with the coffee that high-concentration essence added liquid coffee extract of the present invention prepares.This figure has also illustrated the influence of reserve temperature to extract stability.
Fig. 2 is the schematic diagram of total fragrance retention characteristic of describing liquid coffee product of the present invention and comparing with freeze drying coffee.
Fig. 3 is for illustrating that the high concentration soluble solid is to the schematic diagram of the inhibition of liquid coffee bacterial growth of the present invention under different temperatures.
Being used for high-concentration essence added liquid coffee extract of the present invention can obtain according to conventional extracting method commonly known in the art or technology.For example, at Sivetz and Desrosier, the conventional method of producing soluble coffee product is disclosed among " CoffeeTechnology " AVI Publishing (1979), wherein, the coffee hot water extracting that roasting is fried and ground, leaching process carries out in the diafiltration equipment of being made up of six extraction columns that are connected in series, and adopts counter-current operation.The cyclic process of extracting starts from and is filled with R﹠amp; The tower of G spent coffee is filled with the tower of fresh coffee finally.
Extract in the circulation typical, about 150-170 ℃ water is introduced under pressure in first tower, comprises the coffee that had extracted in this tower, water each tower by being connected in series.Extract is discharged from last tower, and this tower comprises fresh coffee, and extraction temperature herein is about 100 ℃.Continuously the extract of discharging is weighed, when obtaining the extract of required quality, stop circulation.
After extracting circulation, the coffee extract comprises the soluble coffee solid content of about 10-20wt% usually, adopts suitable means as evaporation it to be concentrated, and reaches about 65% until soluble solid concentration.The volatile matter that conventional flavor component process technology is obtained adds in the extract so that the ultimate density of soluble solid is about 55-60%.Preferred final soluble solid concentration is 60% or bigger.High concentration perfuming liquid extract can be packed in every way the supply consumer.
A kind of such packing or product are exactly the product that extract to be packed is provided with liquid form.For example, high-concentration essence added liquid coffee extract can be sold in conventional vessel, perhaps can be placed in a kind of metal/plastic aerosol type container, and in its exit, this container is furnished with a pump configuration, but the liquid coffee extract of packing predetermined quantity.By this way, the consumer can add hot water in the liquid of packing, obtain the coffee product of a pleasant.
Above-mentioned aerosol container also can be furnished with a foaming head dummy nozzle, and charges into liquid coffee extract and a kind of propellant, as carbon dioxide to agitate foaming.More particularly, liquid coffee can be used the propellant over-saturation, and is included in the bag that is sealed in the aerosol container.Be filled with another part propellant in this aerosol container, its pressure is greater than aerocolloidal pressure in the bag.Additional propellant discharges liquid from aerosol.When being discharged into atmosphere, being discharged with the form of liquid/gel by the super-saturated liquid of carbon dioxide, and from liquid, discharge gradually with gas and to begin foaming.
And then, can prepare freezing coffee with icecream-type quality.High-concentration essence added liquid coffee extract of the present invention is used nitrogen gas foaming under sufficiently high pressure and temperature condition.Use normal freeze-drying equipment to realize described foaming.The foam-like extract is packaged in the plastic containers, and preserves under about-10 to-20 ℃ cryogenic temperature condition, it shows the icecream-type quality.Freezing coffee is easy to ladle out to cup with spoon, and when it was at room temperature preserved, its quality can keep about 1 hour.
Further the present invention will be described for following embodiment.
Embodiment
100% Arab is planted the blend roasting of coffee bean (Arabica beans) and fry about 55 roasting stir-fry looks, it is roughly ground, and it is sent into the coffee extract of infiltration process with production concentration about 15%.The coffee hot water extracting, leaching process carries out in the diafiltration equipment of being made up of six extraction columns that are connected in series, and adopts counter-current operation.Extraction column is divided into two sections: autoclave section and bright coffee section (fresh), the autoclave tower places under the high temperature.
Charge into the bright R﹠amp of about 660kg in each tower; G coffee, its density are 300g/m
3With the initial segment of three autoclave towers of charging hot water adding of 180 ℃, water begins to stop to the freshest coffee place from spent coffee.After the autoclave section, extract is by stripping 10%, and then by bright coffee tower, temperature herein is near 100 ℃.By heat exchanger condensation intermediate condensation stripping thing, abandon it then.Bright coffee tower is filled with the extract near bright coffee tower.After extraction column is full of,, it is cooled to be lower than 35 ℃ along with the coffee extract is discharged.The extract gross weight of discharging in each circulation is 1980kg, and the discharging factor (DOF) is 3.Circulate in each time in about 35 minutes and finish.The yield that extract after weighing (10-15% soluble solid) produces is 45-50%.
Before in introducing evaporimeter, will be from the extract stripping 10% of weigh tank.With the heat exchanger condensation of stripping thing, add to then in the destilling tower, charging and distillate concentration ratio are 25: 1.
Extract behind the stripping evaporates in multi-stage vacuum APV evaporimeter.The extract that contains 15% solid content is concentrated into solid content and is about 65%.Evaporimeter divides three section operation, and boiling is extracted and remained on 70 ℃, 60 ℃ and 50 ℃ in the triple effect evaporator, is controlled by the vacuum setting of each flash chamber.First effect is passed through Steam Heating.Second effect and triple effect then heat by the steam from preceding effect.
After the evaporation distillate is returned in the concentrated extract.The ultimate density of extract is solid content 60-65%.
Then, high-concentration essence added liquid coffee extract is packed in three kinds of modes.In first kind of mode, the liquid coffee extract of 60-65% is charged in the plastic aerosol type container, a pump is set, to export quantitative liquid coffee extract in its exit.
In the second way, the liquid coffee extract makes it over-saturation with the carbon dioxide of 2 crust, and it is loaded in the bag that is sealed in the aerosol container.Then, charge into additional propellant in aerosol container, its pressure is greater than the pressure in the bag.Additional propellant discharges liquid from aerosol.When the super-saturated liquid coffee of carbon dioxide was discharged into atmosphere, gas discharged from the liquid/gel form gradually and begins to foam.
In the third mode, the liquid coffee extract of soluble solid 60-65% is used nitrogen gas foaming less than 500g/l and temperature under for-5 ℃ to 5 ℃ in density.Extract after will foaming then charges in the plastic containers of 100ml, and storage under the freezer temperature is-10 ℃ to-20 ℃.Freezing coffee shows the icecream-type quality.When ladling out to cup with spoon, its quality at room temperature can keep about 1 hour.
Liquid coffee product with high-concentration essence added liquid coffee extract of the present invention preparation among the embodiment 1 is carried out sensory evaluation, and with freeze drying coffee to compare in the same old way.At first, liquid coffee product of the present invention shows the conventional better R﹠amp of freeze drying coffee; G sample local flavor, bitter taste still less, and is more soft and smooth.
All products were preserved for 16 weeks.Table 1 has been listed liquid coffee product prepared in accordance with the present invention and the comparative result of normal freeze-drying soluble coffee aspect taste.
The sensory evaluation of table 1. product of the present invention and normal freeze-drying instant coffee relatively
| Type of coffee | Freeze drying coffee is in the same old way | Fluid product | |||
| Time | Initial taste | After 8 weeks | |||
| | Room temperature | 0℃ | Freezing coffee (18 ℃) | ||
| Taste | No R﹠G sample, wooden flavor, granular, finished, hardship | The R﹠G sample is not too bitter, soft and smooth | The R﹠G sample, not too bitter, soft and smooth, turn sour | The R﹠G sample is not too bitter, soft and smooth | |
In a word, liquid coffee product prepared in accordance with the present invention and cryodesiccated to compare in the same old way, show more soft and smooth, less bitter taste and stronger R﹠amp; G sample performance.Freezing coffee form demonstrates at its shelf life taste does not have significant change.And liquid coffee 16 weeks some souring of back at room temperature, and 0 ℃ of following time, tart flavour is not too obvious.
As previously mentioned, the coffee extract is a kind of unsettled system, and it is relevant with the increase of passing acidity in time that tart flavour increases.Because the acid increase of liquid coffee product of the present invention is less, thereby the product tart flavour of passing in time forms remarkable minimizing.This can be clear that from Fig. 1.
From data shown in Figure 1 as can be seen, the inclined degree of pH value is the function of extract concentration and temperature.Particularly, can find that increase and the temperature reduction with concentration, then acid increase or pH value reduce less.The increase of low-molecular-weight acid content has confirmed it is because due to the ester and lactone hydrolysis that produces in the roasting stir-fry process when preserving at elevated temperatures.Very clear, proved already that greater than 55% o'clock, the water major part was to have (eutectic) with bonding scheme at high concentration such as soluble solid, hydrolysis is inhibited.Therefore, for liquid coffee product of the present invention, mass loss or " the losing flavour " of taking place when conventional known liquid coffee and soluble coffee product storage can significantly be reduced.
As shown in Figure 2, have found that high concentration perfuming liquid coffee product fragrance of the present invention keeps greater than normal freeze-drying coffee, thereby provides higher-quality coffee flavor to the consumer.Fig. 2 has illustrated shelf stable and the functional relationship of temperature that fragrance stops, and has particularly shown under-18 ℃ liquid coffee product free of losses of the present invention.At room temperature, although there is some loss of aroma, the overall flavor of liquid coffee product prepared in accordance with the present invention still is considered to be higher than cryodesiccated in the same old way.
Fig. 3 has shown under condition of different temperatures, the microbial stability of liquid coffee product of the present invention.In order to measure this characteristic, with the liquid coffee product microbionation of concentration 55%.Shown in the data that obtain, clearly, bacterial activity reduces in time, in fact, after about 5 weeks, complete obiteration.Basically, high concentration perfuming liquid coffee product of the present invention is shelf stable with regard to bacterial activity.
No matter obviously find out from above-mentioned discussion result, by the liquid coffee product of high-concentration essence added liquid coffee extract preparation of the present invention, be liquid, foam/gel and frozen form, all has than normal freeze-drying and the better R﹠amp of fluid product; The G quality is more convenient for the consumer uses.In addition, it is required that the production cost of liquid coffee product of the present invention also is significantly less than conventional products, and its reason is that product drying process of the present invention still less (does not need freezing or spray-drying process required in the instant coffee production process).Moreover, to compare with fluid product with normal freeze-drying, product of the present invention has bigger fragrance and the longer shelf life drunk, and is particularly all the more so for freezing coffee product form of the present invention.
Above-mentionedly preferred embodiment be used to illustrate scope and spirit essence of the present invention with embodiment.Above-mentioned embodiment and embodiment will make those skilled in the art be easy to find out other embodiment and embodiment.These other embodiment and embodiment are also among expection of the present invention.Thereby the present invention should only be defined by the claims.
Claims (7)
1, a kind of high-concentration essence added liquid coffee extract that is used to prepare liquid coffee, the concentration of soluble solid is greater than 55% in the described liquid coffee extract.
2, according to the high-concentration essence added liquid coffee extract of claim 1, the concentration of wherein said soluble solid is greater than 60%.
3, a kind of liquid coffee product, it comprises soluble solid concentration greater than 55% essence added liquid coffee extract.
4, according to the liquid coffee product of claim 3, wherein, the concentration of soluble solid is greater than 60% in the described essence added liquid coffee extract.
5, according to the liquid coffee product of claim 3, wherein, described product is a liquid form.
6, according to the liquid coffee product of claim 3, wherein, described product is gel or form of foam.
7, according to the liquid coffee product of claim 3, wherein, described product is a frozen form.
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| CN 98116169 CN1206562A (en) | 1997-07-25 | 1998-07-24 | High-concentration essence added liquid coffee extract and liquid coffee prepared from it |
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| US900259 | 1997-07-25 | ||
| CN 98116169 CN1206562A (en) | 1997-07-25 | 1998-07-24 | High-concentration essence added liquid coffee extract and liquid coffee prepared from it |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720838B (en) * | 2008-10-27 | 2013-03-27 | 卡夫食品环球品牌有限责任公司 | Coffee and dairy liquid concentrates |
| CN105876040A (en) * | 2011-08-01 | 2016-08-24 | 皇家戴维艾格伯茨有限公司 | Liquid coffee concentrate |
-
1998
- 1998-07-24 CN CN 98116169 patent/CN1206562A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720838B (en) * | 2008-10-27 | 2013-03-27 | 卡夫食品环球品牌有限责任公司 | Coffee and dairy liquid concentrates |
| CN105876040A (en) * | 2011-08-01 | 2016-08-24 | 皇家戴维艾格伯茨有限公司 | Liquid coffee concentrate |
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