WO1997001286A1 - Procede de production d'une substance aromatisante - Google Patents

Procede de production d'une substance aromatisante Download PDF

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Publication number
WO1997001286A1
WO1997001286A1 PCT/GB1996/001482 GB9601482W WO9701286A1 WO 1997001286 A1 WO1997001286 A1 WO 1997001286A1 GB 9601482 W GB9601482 W GB 9601482W WO 9701286 A1 WO9701286 A1 WO 9701286A1
Authority
WO
WIPO (PCT)
Prior art keywords
date
stones
stone material
roasted
flavoured
Prior art date
Application number
PCT/GB1996/001482
Other languages
English (en)
Inventor
Richard Frank Tester
John Karkalas
Original Assignee
Robert Marshall Associates
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Robert Marshall Associates filed Critical Robert Marshall Associates
Priority to AU61328/96A priority Critical patent/AU6132896A/en
Priority to GB9726726A priority patent/GB2317810A/en
Publication of WO1997001286A1 publication Critical patent/WO1997001286A1/fr

Links

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
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours

Definitions

  • the present invention describes a process for converting date stones into a flavouring substance.
  • the date stones (the kernels or seeds of dates) are generally used only for growth of new date palms or as an animal fodder.
  • the present invention provides the use of date stone material to produce a flavouring substance.
  • the present invention provides a process of treating date stone material, said process comprising heating the date stone material in a manner ⁇ ufficient to produce a flavouring substance.
  • the date stone material may be derived from whole, untreated date stones or from date stones that have been fragmented (for example chopped, sliced, milled or ground) . Whole or substantially whole date stones are preferred as charring may occur on the uneven surfaces of fragmented date stones.
  • the date stones may be treated chemically, enzymically or may be physically changed (for example by heating) prior to their use in the process.
  • the date stones may be dried or could be germinated prior to use.
  • the date stone material will be formed from date stones which have been washed to remove any residual sugars or date flesh, which if heated may char or burn, producing bitter flavours.
  • step (iii) optionally fragmenting the flavouring substance of step (ii) .
  • Suitable temperatures for the step of heating the date stone material include heating at temperatures in the range of 50°C to 300°C, for example 80°C to 250°C, especially 100°C to 220°C. Preferred heating temperatures fall in the range of 140°C to 190°C, especially approximately 180°C.
  • the duration of the heating step may vary according to the temperature selected and date stone material used but will normally be in the range 15 minutes to 6 hours, for example 30 minutes to 3 hours. Where the date stone material is heated at approximately 180°C, a heating time of 45 to 60 minutes is generally sufficient for whole date stones. In particular, the time required to achieve adequate heating will vary depending upon the particle size and quantity of the date stone material.
  • the heat is applied as dry heat and particular mention may be made of ovens as being suitable for performing the heating step of the invention, especially roasting ovens used to roast coffee beans.
  • the process of the present invention comprises the following steps:
  • step (iii) washing the date stones of step (i) in water or steam to remove any residual date flesh or sugars, and optionally drying the washed date stones;
  • the date stones may be washed by steam cleaning, by boiling in water or by washing in water, preferably hot water.
  • the date stones may simply be placed onto a tray and heated in a conventional oven.
  • a rotating roaster apparatus may be more convenient, especially for large quantities of date stones.
  • methods used for roasting coffee beans will also be suitable in the present invention.
  • the roasted date stones may be fragmented by any convenient means. We have found, however, that grinding machines conventionally used to grind roasted coffee beans are inadequate for fragmenting large quantities of roasted date stone material due to the hardness of the roasted date stone material. More robust apparatus, such as a hammer mill, are therefore preferred.
  • the fragmented date stone material may be separated (e.g. sieved) to select particles of the required size. The exact particle size will depend upon the intended end use, for example percolation or filtration.
  • the roasted date stone material is herein referred to as a "flavouring substance" and may be treated analogously to roasted coffee.
  • a flavoured liquor or extract may be produced by contacting the flavouring substance formed of roasted, and preferably fragmented, date stone material with a solvent, preferably water.
  • the flavoured extract produced may be used to flavour foodstuffs (e.g. cakes, biscuits, sweets and the like) or may be imbibed as a beverage.
  • a solid flavoured extract may be produced from the flavoured liquid by freeze-drying the liquid according to conventional techniques, for example by spraying the liquid onto a heated roller or the like, which may be re-constituted as a liquid by addition of hot water, milk or the like.
  • the flavoured extract and its use as a beverage, to produce a freeze-dried flavoured material, and for flavouring other foodstuffs form further aspects of the present invention.
  • flavoured extract of the present invention has distinctive, pleasing organoleptic properties.
  • the caffeine content of the flavoured extract is very low, so that the extract is essentially caffeine-free.
  • the present invention provides a method for producing a flavouring substance, said method comprising subjecting date stone material to conventional procedures for coffee manufacture.
  • flavouring substance formed in the present invention has been found to have many of the organoleptic properties of coffee.
  • milled roasted date stones may be percolated in a manner similar to ground coffee to produce a beverage, which beverage forms a further aspect of the present invention.
  • the flavoured extract of the present invention may be incorporated into other foodstuffs or pharmaceuticals.
  • the flavoured extract may if required be subjected to an extraction process to produce the responsible flavouring compounds, which also form a further aspect of the present invention.
  • the temperature and length of the heating conditions used may be adjusted as required to optimise the output. Such routine optimisation falls within the ability of the skilled man.
  • Date stones are heated under dry heat from between 120- 200°C (although other temperatures and heating procedures may be used) for a period of time (for example approximately 1 hour) , cooled to ambient temperature and then milled to produce a powder which may be percolated to produce a beverage similar to coffee.
  • This beverage may be used as a beverage directly or as a source of flavour which may be extracted by a number of methods.
  • This product may also be used as a source of unspecified molecules or chemical intermediates which may be utilised for other industrial processes or food use.
  • a beverage with some of the organoleptic properties of coffee was produced from date stones. Initial results indicate that the beverage is favourably received by potential consumers using sensory panelling.
  • the technology involved for product production is basically that employed for coffee production. Essentially the stones are washed or steam cleaned, air dried and then roasted from between 140-190°C for 30-60 minutes depending on the extent of browning and flavour development required. The roasted stones are then ground by hammer milling and infusions are made using the same protocols for ground coffee beans.
  • Moisture content was determined after oven drying samples (lg) at 130°C for 1 hour or overnight at 100°C. The nitrogen and lipid contents were determined by standard Kjeldahl and Soxhlet procedures respectively, (where protein equals N x 6.25) . Starch was determined according to Karkalas (J. Sci. Food Agric, 1985, 3_6 : 1019-1027) and free sugars were determined after extracting samples (approximately 0.5g) in distilled water at 85°C for 30 minutes by HPLC (Karkalas et al, J Cereal Sci, 1992, 16_ : 237-251) .
  • the fibre content was determined using an enzymatic-gravimetric method according to AOAC (1990) (Official Methods of Analysis of the Association of Official Analytical Chemists (15th ed) ed. Helrich, Washington DC, USA) .
  • Caffeine was determined by the colorimetric method described by Kirk and Sawyer (Pearson's Composition and Analysis of Foods, 9th edition, 1991, Longman, Harlow, UK) .
  • the constituents of the roasted stones were determined using Mass Spectroscopy (MS) .
  • Hot water extracts (20ml) were passed through preconditioned 500mg Isoelut C18 solid phase extraction columns and the adsorbed compounds were eluted with dicloromethane (lml) and lOO ⁇ g internal standard (2-naphthol) was added by pipette.
  • the dichloromethane eluent was fractionated and analysed on a Finnegan MAT ITS40 gas chromatograph- ion trap mass spectrometer fitted with a septum programmable injector using a 0.25 x 25m CP-Wax 52 CB column (df 0.2 ⁇ m) .
  • the initial temperature was 50°C (held for 5 minutes) increasing thereafter to 250°C at 7.5°C/min, holding the final temperature for 5 minutes.
  • Carrier gas was helium at 1.2 ml/min.
  • Transfer line to MS was at 260°C with a manifold temperature of 180°C.
  • Mass spectra were recorded at 1 scan per second over 40-400 a u.
  • compositional data for the native and roasted date stones is presented in Table 1. Polymeric materials formed as a consequence of the heat treatment were not determined directly. The caffeine content was determined using the chemical procedure described above (and by MS, discussed below) . None was measurable using this procedure. Table 1. Compositional data for native and roasted date stones

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

L'invention concerne un procédé consistant à utiliser des noyaux de dattes pour produire une substance aromatisante, les noyaux de dattes étant soumis à un grillage au cours duquel ils sont en général chauffés à une température de 50 °C minimum, pendant au moins 15 minutes. De préférence, les noyaux de dattes sont chauffés à une température comprise entre 140 °C et 190 °C, pendant 30 à 60 minutes. Cette étape de chauffage est réalisée commodément dans un four de grillage, et les noyaux de dattes grillés sont ensuite, de préférence, fragmentés, par exemple au moyen d'un broyeur à marteaux. Le matériau à chauffer est, de façon avantageuse, constitué de noyaux de dattes entiers ou presque entiers qui, avant d'être soumis au grillage sont lavés par exemple à la vapeur. La substance aromatisante ainsi obtenue possède un grand nombre de propriétés organoleptiques du café et peut être traitée comme celui-ci. Il est ainsi possible, par exemple, de produire un extrait aromatisé par mise en contact de la substance aromatisante avec un solvant, tel que de l'eau, l'extrait obtenu pouvant être bu comme une boisson, congelé ou utilisé pour aromatiser des aliments ou des produits pharmaceutiques.
PCT/GB1996/001482 1995-06-24 1996-06-24 Procede de production d'une substance aromatisante WO1997001286A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU61328/96A AU6132896A (en) 1995-06-24 1996-06-24 Process for producing a flavouring substance
GB9726726A GB2317810A (en) 1995-06-24 1996-06-24 Process for producing a flavouring substance

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9512909.4A GB9512909D0 (en) 1995-06-24 1995-06-24 Process
GB9512909.4 1995-06-24

Publications (1)

Publication Number Publication Date
WO1997001286A1 true WO1997001286A1 (fr) 1997-01-16

Family

ID=10776629

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1996/001482 WO1997001286A1 (fr) 1995-06-24 1996-06-24 Procede de production d'une substance aromatisante

Country Status (3)

Country Link
AU (1) AU6132896A (fr)
GB (2) GB9512909D0 (fr)
WO (1) WO1997001286A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010018572A1 (fr) * 2008-08-11 2010-02-18 Green Life Cafe Ltd. Préparation à base de noyaux de datte
EP4125419A4 (fr) * 2020-04-03 2024-04-17 Atomo Coffee, Inc. Substrats végétaux soumis à la réaction de maillard croisée

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH180047A (de) * 1934-08-23 1935-10-15 Obuka Ag Verfahren zur Herstellung eines Röstproduktes aus Kernobst.
DE3931504A1 (de) * 1989-09-21 1991-04-04 Al Dossary Suood Abdul Aziz Verfahren zur herstellung eines kaffeeartigen getraenks aus dattelkernen - dattelkaffee -

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH180047A (de) * 1934-08-23 1935-10-15 Obuka Ag Verfahren zur Herstellung eines Röstproduktes aus Kernobst.
DE3931504A1 (de) * 1989-09-21 1991-04-04 Al Dossary Suood Abdul Aziz Verfahren zur herstellung eines kaffeeartigen getraenks aus dattelkernen - dattelkaffee -

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010018572A1 (fr) * 2008-08-11 2010-02-18 Green Life Cafe Ltd. Préparation à base de noyaux de datte
US20110143001A1 (en) * 2008-08-11 2011-06-16 Green Life Café Ltd. Date kernel preparation
EP4125419A4 (fr) * 2020-04-03 2024-04-17 Atomo Coffee, Inc. Substrats végétaux soumis à la réaction de maillard croisée

Also Published As

Publication number Publication date
GB9726726D0 (en) 1998-02-18
AU6132896A (en) 1997-01-30
GB9512909D0 (en) 1995-08-30
GB2317810A (en) 1998-04-08

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