WO2004032643A1 - Extraits de cafe, leur utilisation en tant qu'ingredients aromatisants et en tant que produits de type cafe instantane - Google Patents

Extraits de cafe, leur utilisation en tant qu'ingredients aromatisants et en tant que produits de type cafe instantane Download PDF

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Publication number
WO2004032643A1
WO2004032643A1 PCT/IB2003/004381 IB0304381W WO2004032643A1 WO 2004032643 A1 WO2004032643 A1 WO 2004032643A1 IB 0304381 W IB0304381 W IB 0304381W WO 2004032643 A1 WO2004032643 A1 WO 2004032643A1
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Prior art keywords
coffee
extract
water
product
temperature
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PCT/IB2003/004381
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English (en)
Inventor
Ferdinand Naef
Eric Frerot
Pierre-Etienne Bouquerand
Daniel Benczedi
Original Assignee
Firmenich Sa
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Application filed by Firmenich Sa filed Critical Firmenich Sa
Priority to AU2003265091A priority Critical patent/AU2003265091A1/en
Publication of WO2004032643A1 publication Critical patent/WO2004032643A1/fr
Priority to US11/101,054 priority patent/US20050181107A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23F5/04—Methods of roasting coffee
    • A23F5/06—Methods of roasting coffee of roasting extracted coffee ; Caramelisation of 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
    • A23F5/24—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
    • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
    • A23F5/50—Isolation or recuperation of coffee flavour or coffee oil from coffee extract
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Coffee extracts their use as flavoring ingredients and as instant coffee type products
  • the present invention relates to the flavor and coffee industries. It concerns more particularly the preparation of coffee extracts useful for flavoring consumer products, namely coffee based beverages, and for producing instant coffee beverages.
  • the invention relates to a solid coffee product susceptible of being obtained via a process comprising the following steps: a) the extraction with water, at a temperature below 70°C, of ground coffee obtained from green coffee beans; b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee; and c) the thermal treatment of said solid extract of green coffee at an appropriate temperature and for an amount of time sufficient to obtain a solid coffee product.
  • the invention also concerns instant coffee prepared from such a solid coffee product, as well as flavor compositions and flavored products comprising the above cited coffee product, optionally ach- ⁇ ixed with a variety of other ingredients useful for the aromatisation of foods, beverages, chewing gums, oral care products, pharmaceutical preparations and the like.
  • the present invention brings precisely a novel contribution to the flavoring of coffee based consumer products, by providing novel flavoring ingredients, capable of being used as "building-blocks" for the preparation of flavoring compositions having a variety of aromatic notes, in some cases perfectly typical of coffee taste, and in others also useful to impart cereal, caramel and sugar type notes.
  • Another object of the invention is to provide an improved method for creating novel instant coffee products based on the invention's green coffee extracts.
  • instant or soluble coffee is the dried portion of an aqueous extract of roasted coffee, which can present itself in either granular or powder form, for immediate make-up in hot water.
  • this dried coffee extract is typically prepared via a method (see for example, Encyclopedia of Food Science, Food Technology and Nutrition, pages Coffee 1128 to 1131, ed. R. Macrae et al., Academic Press, USA, 1993) according to which green coffee beans are subjected to roasting and drying conditions which provoke evaporation of a considerable amount of the volatile components of green coffee responsible for the coffee taste.
  • the ground roasted coffee is then typically extracted with an aqueous liquid, the extract being filtered and then concentrated by evaporation, which results in a further loss of volatiles.
  • the products obtained by this prior art process are simply used to try and reconstitute the taste of beverages prepared using roasted coffee beans.
  • the solid aroma product thus obtained is simply added to the soluble coffee powder or granules and released when hot water is added thereto.
  • the present invention makes it possible to prepare an instant or soluble coffee product with improved organoleptic properties, by directly subjecting a green coffee extract obtained according to the invention and as described above, to a thermal treatment, an example of which is an extrusion process which retains in an optimal manner the volatile constituents of said extract and makes it possible to prepare coffee powder or granules readily soluble in water.
  • the product thus obtained is directly usable to prepare coffee by addition thereto of hot water and retains a far higher amount of the coffee components that ensure a good coffee taste, similar to the taste of freshly brewed coffee.
  • the extruded coffee product thus obtained retains the components of the extract in a glassy polymeric matrix which preserves the taste integrity of the extract and dispenses with the addition of flavor ingredients to reconstitute the desired coffee taste.
  • An object of the invention is an extract of green coffee susceptible of being obtained by a process comprising the following steps: a) the extraction with water, at a temperature below 70°C, of coffee obtained by grinding green coffee beans; and b) the removal of the water from the thus obtained aqueous extract to form a solid extract of green coffee.
  • the coffee extracts obtained in this manner once roasted, possessed very useful organoleptic properties and can in particular be used to impart a taste characteristic of freshly brewed coffee, very natural and rich in roast and caramel notes.
  • the extracts thus obtained proved to be particularly useful to flavor coffee- based beverages, namely soluble coffee of the Nescafe ® type (origin : Societe des Produits Nestle S.A., Vevey, Switzerland) or other soluble coffees of similar nature.
  • the taste and aroma quality i.e. the organoleptic properties of these coffee extracts according to the invention
  • the amount of water used and the duration of the extraction also proved to be parameters that could play a more or less important role in the organoleptic properties of the extract.
  • extracts obtained at relatively low extraction temperatures namely between 3 and 40°C, and preferably between 15 and 25°C, provided very good extracts according to the invention, which developed, after roasting, odors pronounced of the aroma of freshly brewed coffee and which possessed a taste rich in notes of the roasted and slightly sweet coffee type, also caramel-like, very rounded and practically devoid of the phenolic and bitter notes which seem to characterise the extracts obtained at water extraction temperatures above 70°C.
  • the step of extraction with water is carried out via a method which consists in stirring for at least 2 hours a suspension of ground green coffee in water and then filtering the resulting solution to collect the filtrate.
  • the stirring of the suspension is carried out with a conventional type stirrer, at a turning speed that allows good homogenization of the mixture. It goes without saying that the extraction can last for much longer time periods. We observed that, following this process, extraction times of 2 h or more provided extracts with the desired organoleptic properties. Moreover, our experiments showed that stirring times of up to 25 hours could be used, durations of 3 to 5 hours having however proved to be ideal, allowing the production of extracts of excellent quality in a time period appropriate for industrial production.
  • the volumes of water that can be used in this extraction vary in a wide range of values, typically from 3 to 40 ml, or even more, per gram of ground coffee. We have established for example that excellent green coffee extracts could be obtained with this method by using 3 to 20 ml of water, per gram of ground coffee.
  • the temperature of the water and its amount, in the extraction step can of course both be easily adjusted interdependently, preferably mamtaining each of these parameters wimin the respective limits mentioned above.
  • Specific examples of the extraction conditions are disclosed further on.
  • a particularly advantageous realization of this step consists in effecting the extraction at about 20°C, using a water volume comprised between 3 and 10 ml per gram of ground coffee, and extracting for 5 h.
  • the filtered solution obtained after extraction is then converted into a solid residue by removing the water, typically by spray-drying or freeze-drying.
  • the extraction of green coffee may be effected by repeated percolation of the ground coffee. Higher water volumes than those cited above will then be typically used and the repeated extractions will generally be realized in shorter times.
  • the solid extract of green coffee obtained in the above-described manner then undergoes a thermal treatment intended to provide it with the typical roast characteristics of coffee.
  • This thermal treatment is carried out at a temperature, and for a period of time, sufficient to obtain adequate solid coffee products.
  • temperatures comprised between 170 and 250°C can be used, for a roasting time varying from 2-3 minutes up to 20 or even 30 minutes. Roasted extracts according to the invention are thus obtained.
  • An advantageous manner of operation of this embodiment of the process of the invention is that wherein the extract of green coffee obtained in the first step undergoes a thermal treatment at a temperature comprised between 180 and 220°C, for a period of time of 3 to 20 minutes, varying inversely to the temperature.
  • a thermal treatment at a temperature comprised between 180 and 220°C, for a period of time of 3 to 20 minutes, varying inversely to the temperature.
  • the roasted coffee extracts obtained according to the invention by heating at about 190°C for approximately 10 minutes, proved to be excellent flavoring ingredients that, when dissolved in boiling water, reproduced the typical odor notes of freshy prepared coffee and presented a taste typical of the best quality roasted coffee, without excessive bitterness and characterized by very round coffee notes.
  • the extract of green coffee obtained as described previously can be admixed before roasting with one or several sugars selected from the group consisting of sucrose, glucose, fructose and arabinose.
  • the compositions thus obtained e.g. those containing sucrose, proved to be very advantageous flavoring materials, possessing the typical taste of coffee and an enhanced roasted, grilled note, relative to that of the coffee extract used to prepare them, when the latter was roasted under similar conditions.
  • the organoleptic properties of the coffee products of the invention could be remarkably improved by adding to the extract of green coffee, obtained after the extraction step, one or more amino acids selected from the group consisting of arginine, cysteine, leucine, isoleucine, serine, threonine, ti ⁇ amine, lysine, histidine and their edible salts, namely their hydrochlorides.
  • these compositions of the invention provided particularly valued flavoring ingredients.
  • Preferred mixtures contained several sugars and amino acids, amongst those above cited.
  • the thermal treatment of the solid and dried extract of green coffee obtained as described before can consist in the preparation of a melt of said extract together with oligosaccharides, such as maltodextrins, modified starches, coffee carbohydrates, capable of forming a glassy solid when extruded.
  • oligosaccharides such as maltodextrins, modified starches, coffee carbohydrates
  • the invention thus also provides a process for the preparation of a solid coffee product, wherein the dried extract of green coffee, obtained as described before, is admixed with a carbohydrate matrix material and an appropriate amount of a plasticizer, and the ntixture is then heated witi-in a screw extruder to a temperature above the glass transition temperature of the matrix material so as to form a molten mass capable of being extruded through a die.
  • the extrusion process can be carried out as described in the prior art, namely in documents such as patent application WO 00/25606, published May 11, 2002 or WO 01/17372, published March 15, 2001, and the documents cited therein, the contents of which are hereby included by reference.
  • Extrusion is a widely used process for encapsulating active ingredients known to be volatile and labile.
  • the flavor industry in particular is well fitted with a rich literature, notably patents, related to extrusion processes used for the preparation of encapsulated flavouring ingredients or compositions.
  • a rich literature notably patents, related to extrusion processes used for the preparation of encapsulated flavouring ingredients or compositions.
  • glass transition temperature (Tg) is well described in the literature. It represents the transition temperature from a rubbery liquid state to a glassy solid state; such a transition is characterised by a rapid increase in viscosity over several orders of magnitude and over a rather small temperature range. It is recognised by many experts in the field that, in the glassy state, i.e. at temperatures below Tg, all molecular translation is halted and it is this process which provides such effective entrapping of the volatile flavours and prevention of other chemical events such as oxidation.
  • T the temperature surrounding the system, i.e. the extrusion temperature when reference is made to the encapsulation process
  • the ambient or storage temperature namely a temperature typically comprised between 20 and 25 °C when reference is made to the storage of the final product, after the end of the extrusion process.
  • T When T is equal to Tg, the surrounding temperature corresponds to the glass transition temperature of the system; when (T-Tg) is negative, the system is in the glassy state and the more the difference is negative, the more viscous is the system. Conversely, in the rubbery state, i.e. when (T-Tg) is positive, the more positive is the difference, the less viscous is the system.
  • the glass transition temperature of a matrix can usually be adapted as desired by combining a thermoplastic polymer of appropriate molecular weight with a solvent able to lower the viscosity and thus the Tg of the neat polymer by plasticization.
  • a thermoplastic polymer of appropriate molecular weight can be used to plasticize the more hydrophilic polymers whereas less polar solvents are used to plasticize more hydrophobic polymers.
  • T-Tg evolves during the different steps of an extrusion process and is representative of the changes in the physical state of the system.
  • the extract of green coffee is admixed with an appropriate carbohydrate matrix which is maintained in a plasticized liquid state by properly selecting the processing temperature and the plasticizer concentration to fulfill the requirements for a positive difference (T-Tg).
  • the plasticizer concentration is such that the difference (T-Tg) is positive and greater than 100°C to maintain the extract phase dispersed homogeneously in the carbohydrate melt as it is extruded through the die.
  • T-Tg the difference
  • Such an extrusion process requires a drying step, because the product exiting the die possesses a Tg which is too low (product in a liquid state) to produce a solid once the product has been cooled to storage temperature.
  • This drying step thus allows the final Tg of the extruded product to be raised to a value above the ambient or room temperature, i.e. above a temperature typically comprised between 10 and 30°C, such that T-Tg is negative and the extruded product is a free flowing solid.
  • the extruded coffee products according to the invention can thus be prepared following any of the known screw extruder methods described in the prior art, such as for example in WO 00/25606, namely pages 10 to 18 and examples 7 to 14, the contents of which are hereby included by reference.
  • the amount of plasticizer used is low and the extrusion temperature is comprised between 90 and 130°C, so as to form a melt which provides a product exiting the die in a plastic state sufficiently viscous to be directly cut as it exits.
  • WO 01/17372 the contents of which are hereby included by reference.
  • a low content in plasticizer we mean here a content in plasticizer which ensures that the glass transition temperature of the mixture of carrier and extract of green coffee is substantially the same as the glass transition temperature of the final extruded coffee product and is above room temperature, preferably above 40°C.
  • a process thus dispenses with the use of a final drying or dehydrating step and therefore makes it possible to better preserve the quality of the extract of green coffee with regard to the volatiles there-contained.
  • the pressure during the extrusion step is typically maintained below lOOxlO 5 Pa, and preferably comprised between 1 and 50xl0 5 Pa.
  • the dried green coffee extract component is firstly dispersed by mechanical agitation in a homogeneous solution of a matrix or carrier material.
  • any carbohydrate or carbohydrate derivative which can be readily processed through extrusion techniques to form a dry extruded solid.
  • suitable materials include those selected from the group consisting of sucrose, glucose, lactose, maltose, fructose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, pentatol, arabinose, pentose, xylose, galactose, Trehalose ® , hydrogenated corn syrup, maltodextrin, modified starches, agar, carrageenan, gums, polydextrose and derivatives and mixtures thereof.
  • Particularly advantageous matrix materials in the context of the present invention are coffee carbohydrates capable of forming a coffee glass.
  • coffee carbohydrates capable of forming a coffee glass.
  • Examples of such coffee carbohydrates, and of the manner in which they can be extruded together with the active material to be encapsulated, are disclosed in US 5,399,368, columns 3 to 10 in particular.
  • this prior art document deals with the encapsulation of flavor materials, its teachings relating to the nature of the coffee carbohydrates that can be used in extrusion processes and to the method of extruding a mixture of said carbohydrates with an active encapsulate material, are pertinent to the instant disclosure and are hereby included by reference.
  • An emulsifier agent is preferably added to the mixture constituted by the matrix component and the extract of green coffe.
  • Typical examples include lecithin and citric acid esters of fatty acids, but other suitable emulsifiers are cited in reference texts such as Food Emulsifiers and their Applications, 1997, edited by G. L. Hasenhuettl and R. W. Hartel.
  • the glass transition temperature of the extract/carbohydrate -mxture depends on the amount of water added to the initial mixture. In fact, it is well known in the art that the Tg decreases when the proportion of water increases. In the present invention, the proportion of water added to the mixture will preferably be low, i.e. such that the glass transition temperature of the resulting mixture is substantially equal to the glass transition temperature desired for the final extruded coffee product. However, as mentioned above, a requirement for the resulting encapsulated compound or composition is to present a glass transition temperature Tg significantly above the temperature at which it will be stored and subsequently used. The critical temperature must thus be at least above room temperature and preferably above 40°C.
  • the softening or glass transition temperature is preferably kept above 40°C to guarantee the free flowing nature of the produced powder samples at ambient temperature.
  • the extruding step requires an extruding apparatus.
  • a commercially acceptable extruding apparatus is that under the trade name designation Clextral BC 21 twin-screw extruder equipped with a cutterknife allowing to chop the melt at the die exit, when it is still in a plastic condition.
  • extruding apparatuses are not limited to the twin screw variety and may also include, for example, single screw, ram, or other similar extrusion- methods.
  • the mentioned extruding apparatuses allow to extrude at pressure which are sufficiently high to provide a molten mass, possibly in a plastic condition.
  • the extrusion apparatus is equipped with a temperature regulation mechanism which maintains the temperature of the mixture at a temperature above the glass transition temperature of the carrier, set to a value comprised between 90 and 130°C through the entire extrusion process.
  • the mixture is forced through a die having an orifice with a predetermined diameter which ranges from about 0.250 to 10 mm and preferably from 0.7 to 2.0 mm. However, much higher diameters for the die are also possible.
  • the die orifice is at the same temperature as that of the rest of the apparatus, and is equipped with a cutterknife or any other cutting device allowing to chop the melt as it exits from the die, when it is still plastic.
  • the product which is cut is thus still at a temperature which is above the glass transition temperature of the matrix.
  • the length of the pieces is regulated by controlling the stroke rate of the specific cutting apparatus.
  • the severed pieces are subsequently cooled to ambient temperature by the surrounding air. No drying or further treatment is needed.
  • the resulting granules present a size umfo ⁇ xiity.
  • the invention thus provides roasted or extruded coffee extracts and mixtures containing them, that can be used on their own to aromatize foods and beverages, or that can be used as building-blocks for the preparation of more complex flavoring compositions which are then added to said edible products, e.g. foods and beverages, as such, in the form of solutions in the solvents usually employed in such consumer products or yet supported on solid carriers of current use.
  • the coffee products and the compositions mentioned above according to the invention are particularly useful to impart or modify the typical coffee taste and flavor qualities of the flavoring compositions, foods and beverages in which they are incorporated. They can in particular be used to improve the taste of soluble coffees such as that Nescafe ® type products or similar, e.g. the coffee based drinks which are popular in countries such as Japan.
  • the flavoring products of the invention can also be used to impart a coffee taste to a variety of edible consumer products such as ice creams or frozen desserts, puddings, confectionaries, flans, yoghurts, varied biscuits and creams therefor, chewing gums, or in general any product can be suitably flavored with a coffee taste.
  • the coffee products according to the invention can be used as building-blocks of coffee flavors, in which they can be typically mixed with volatile ingredients of current use in the flavors of this type, as well as with the solvents and adjuvants normally used.
  • concentrations in which they are typically used to this effect vary in a wide range of values.
  • the latter are a function of the nature of the product to be flavored and of the intensity and quality of the taste that is desired to be imparted to said product. They further depend on the other flavoring ingredients possibly present in any flavoring composition prepared on the basis of the coffee products of the invention.
  • concentration values comprised within a range varying from 0.01 up to 50% by weight, or even more, and more particularly comprised between 0.01 and 10% by weight, relative to the weight of the flavoring composition or of the product to which the roasted or extruded coffee extract is added.
  • a particularly interesting application is in fact the use of the coffee products of the invention in powder or granular form as a soluble coffee.
  • the solid coffee products obtained as here disclosed provide excellent coffee beverages upon addition of boiling water, which beverages have a distinctly richer coffee taste, more natural, less bitter and fresh brewed-like coffee taste than the so-called instant or soluble coffees presently available commercially.
  • the coffee product obtained by the process of the invention which provides an extruded product prepared from the green coffee extract and a matrix of coffe solids gave an excellent finished soluble coffee product.
  • the invention therefore also provides a far simpler and advantageous process for preparing soluble or instant coffee than those available heretofore.
  • a process which -further ensures minimal loss of the water soluble volatiles present in green coffee, since it dispenses with the evaporation steps which are required in prior art methods of preparing instant coffee.
  • the extraction with water is carried out under optimal conditions to preserve these volatiles and the heating step occurs in a closed environment (the extruder), thus fttrther ensuring rriinimal loss of the volatile components that are essential to obtain a natural, freshly brewed coffee flavor.
  • Figure 1 is a graphic representation of the temperature variation and the duration of the roasting of green coffee extract according to one embodiment of the invention.
  • the ground coffee from green coffee beans, grinded in an industrial grinder to provide particles having an average dimension of 0.5 to 0.7 mm
  • the suspension kept at the desired temperature by means of a bath, was stirred mechanically ( ⁇ 600 to 900 rpm) during the selected time period.
  • a small amount of Celite ® was then added to the suspension and the latter was filtered on a sintered glass funnel equipped with a bed of 3 cm of Celite ®. The filter was rinsed with water.
  • the filtrate was frozen with liquid nitrogen and freeze- dried to provide an extract of green coffee according to the invention.
  • a PYREX ® crystalizer (diameter 70 mm) was placed in a kitchen oven the temperature of which was controlled by a SYSTAG ® type system (origin : Systegra GmbH, Germany). Once the temperature had been adjusted and stabilized at the desired value, there was poured into the crystalizer the desired amount of freeze-dried green coffee extract (typically about 3 g) and the latter was allowed to roast for the appropriate amount of time. The crystalizer was then removed from the oven and allowed to cool down before scrapping the solid and grinding it finely for tasting and subsequent use.
  • roasted coffee products according to the invention were prepared in the following conditions:
  • the suspension was filtered and rinsed with approximately 150 ml of water.
  • the filtrate was freeze-dried.
  • Coffee products according to the invention were thus prepared from three commercial origin qualities of ground green coffee beans, i.e. a mixture from several origins (Trottet, Geneva, Switzerland), a pure Arabica from Colombia (Collet, Annemasse, France) and a pure Robusta from the Ivory Coast (Collet, Annemasse, France).
  • the amounts of solid coffee product after extraction and roasting were the following:
  • a coffee extract was prepared following the prior art method described by De Maria et al. (reference cited), as follows :
  • example B roasting according to the present invention.
  • MIXTURE extract prepared according to Example 1 to a panel of expert flavorists. The latter tasted the extracts in hot water (> 70°), at concentrations comprised between 0.5 and 2%. In the flavorists opinion, the solution containing the "MIXTURE" product prepared as described in Example 1 possessed a very rich coffee flavor, with roast, pyrazine and caramel, sugar notes, typical of coffee taste.
  • sample A The beverage of sample A was rejected by the flavorists who found its taste very poor, with very pronounced burnt, phenolic and caoutchouc notes.
  • solution of sample B it was found to be better, from an organoleptic point of view, than that of sample A, but distinctly worse than that of the "MIXTURE" extract above. Its taste was burnt, woody, slightly caramel, less natural and far more phenolic than that of the latter.
  • a coffee extract was also prepared by extraction of ground green coffee (mixture Trottet) which had not been prior defatted, by using the same water/coffee ratio
  • a coffee extract was prepared from a mixture of green coffee of different origins (Trottet,
  • a filtering phial equipped with a sintered glass funnel of 10 cm of diameter, was charged with 50 g of mixture of ground green coffee and mineral water at room temperature (20-
  • the result of this evaluation showed that the first extract possessed a taste of the roasted, cereal, woody, coffee type, the second extract possessed the good roasted notes typical of coffee and the third extract was characterized by a woody, roasted, coffee, slightly caramel, taste.
  • Coffee extracts were prepared according to the extraction method described by De Maria et al. (reference cited)., i.e. using a suspension of ground green coffee prior defatted, in a water volume of 40 ml per gram of ground coffee, at a temperature of 80°, for 15 min (see Example 2). The freeze-dried extracts were then roasted at 190° for 10 minutes. In this manner, there was prepared a coffee extract from pure Arabica green coffee (sample C) and a coffee extract from pure Robusta green coffee (sample D).
  • Coffee extracts were prepared from pure Arabica green coffee from Colombia, using the general method and the conditions described in Example 1, except as regards the extraction temperature, which was varied as indicated in the following table :
  • the roasted extracts were then evaluated on a blind test by a panel of expert flavorists, at 2% by weight in hot water.
  • the flavorists indicated a clear preference for the ARABICA 3 and ARABICA, followed by ARABICA 2.
  • Coffee extracts were prepared from pure Arabica green coffee from Colombia, using the general method and the conditions described in Example 1, except as regards the volume of extraction water, which was varied as indicated in the following table :
  • roasted extracts of coffee prepared from a mixture of green coffee of different origins, following the extraction method and the conditions described in Example 1 and varying the roasting temperature between 160 and 250°C and the roasting time between 1 and 40 minutes.
  • Figure 1 summarizes the results of these tests.
  • the lign connecting the white squares indicates the best temperature/time combination for a given temperature, i.e. the combination which made it possible to obtain the best extract, from the organoleptic point of view, for this roasting temperature.
  • the black squares represent other tests leading to less preferred extracts.
  • Roasted extracts of coffee were prepared from pure Arabica green coffee, following the extraction method and the conditions described in Example 1, except for the exfraction time which was varied as indicated hereafter:
  • a soluble coffee of commercial origin of the Nescafe ® type (Societe des Produits Nestle S.A., Vevey, Switzerland) was flavored by adding to the commercial coffee an ARABICA roasted extract as prepared in Example 1, in the concentrations indicated in the following table :
  • the 5 samples were then evaluated on a blind test by a panel of expert flavorists, in boiling water containing 1% by weight of coffee sample.
  • the flavorists indicated a marked preference for the beverages prepared with samples 2 to 5, which they judged to have a more pronounced and rounded full-bodied roasted coffee character than that of sample 1.
  • a beverage coffee base was prepared with the following ingredients, used in the proportions indicated :
  • Emulsifier esters of sugar (p-1670) 1
  • the first three ingredients were completely dissolved in 100 parts by weight of the water, at 80°, by means of a mixer-homogenizer.
  • the milk and Nescafe ® were then added and the volume completed to 1000 parts with the rest of the water. After having homogenized well in the mixer for 3 to 5 min, cans were filled with the beverage and tight sealed in a conventional manner.
  • a novel beverage was also prepared as described here-above, by replacing the Nescafe ® with a mixture of Nescafe ® and ARABICA coffee extract (see Example 1) according to the invention, in a relative proportion Nescafe ®/ARABICA of 9: 1.
  • the base beverage and this novel beverage were then evaluated on a blind test by a panel of expert flavorists. The latter indicated a unanimous preference for the novel beverage, which they judged to have a better coffee taste, the coffee note being more pronounced, roasted and rounded, being more full-bodied and having an enhanced bitter character typical of the strong coffee, without however possessing excessive bitterness.
  • An ice cream base was prepared as follows, with the ingredients indicated hereafter
  • the cream was admixed with the water and the milk under vigorous stirring at 20°, and then the mixture of sugar, dextrose and Cremodan ® was added at 40 C.
  • the glucose syrup was added at 60°C and the whole was well homogenized at 78°C and 150 bar. After pasteurising at 85°C for 40 s, it was cooled to 4°C and let to set at this temperature for 4 h.
  • an ice cream A was prepared by adding Nescafe ® to the base, at a concentration of 2% by weight, and an ice cream B was prepared by adding to the base 2% by weight of a 9:1 mixture Nescafe ®/ARABICA extract according to the invention (Example 1).
  • the two ice creams thus prepared were kept in the refrigerator for at least 2 days before being tasted.
  • a flavoring base was prepared by admixing the following ingredients :
  • Glucose 164 Fructose 110 Arabinose 74 Arginine * 23 Cystine Methionine 4 Serine 17 Tbreo ne 10 TMamine * 28 Total 1000
  • a flavoring composition according to the invention was prepared by adding to an extract of green coffee, obtained following the general extraction method previously described, namely in Example 1, the base composition above mentioned, in a concentration of 3.5% by weight, relative to the weight of the exfract.
  • the new flavoring composition thus obtained was then roasted at around 190 to 200 C for 10 to 13 min and then tasted at 0.5% by weight in sweetened aqueous solution.
  • the green coffee exfract was roasted and tasted in the same conditions.
  • the former had a very characteristic coffee taste, the grilled and roasted notes of which were even more pronounced than those of the roasted coffee exfract which had not been added of the base composition
  • Similar tests were carried out with analogue base compoitions in which one had replaced for example arginine with a mixture of lysine and histidine, or into which these amino acids had been incorporated in addition to Those mentioned above, or yet to which leucine or isoleucine had been added.
  • the amino acids were found to typically strengthen the grilled, roasted character of the roasted coffee exfract used as the base element, thus rendering the taste of the latter even more natural and more typical of freshly brewed coffee.
  • the relative proportions of the amino acids cited above could be varied in a considerable range of values, without such variation having a significant effect on the organoleptic properties of the flavoring compositions thus obtained.
  • the mixture of sugars above-mentioned i.e. sucrose, fructose, glucose and arabinose, could also be replaced by an equivalent amount of sucrose, thus providing, upon addition of the green coffee extract, a composition whose taste after roasting emulated in a remarkable manner that of freshly brewed coffee.
  • a dry blended formulation was prepared by admixing the following ingredients
  • the powder blend was extruded on Thermo Prism 16 mm eurolab extruder with 7 heating zones and through a 2 mm die.
  • the screw configuration was made up of several mixing elements (preferably two).
  • Water or propylene glycol was added as a plastifier in the appropriate amount to provide a product having a glass transition above 40°C at constant sample composition. Processing temperatures were between 140 and 260°C, preferably 240°C. Pressure between 1 and 30 bar, preferably 10 bar. Throuput was from 250g/h up to 3kg/h.

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  • 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)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne un produit de type café solide susceptible d'être obtenu par un procédé consistant à: a) extraire, à l'aide d'eau, à une température inférieure à 70 °C, à partir de café moulu obtenu à partir de grains de café verts; b) éliminer l'eau de l'extrait aqueux ainsi obtenu afin de former un extrait solide de café vert; et c) traiter thermiquement ledit extrait solide de café vert à une température appropriée et pendant une durée suffisante pour obtenir un produit de type café solide.
PCT/IB2003/004381 2002-10-11 2003-10-02 Extraits de cafe, leur utilisation en tant qu'ingredients aromatisants et en tant que produits de type cafe instantane WO2004032643A1 (fr)

Priority Applications (2)

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AU2003265091A AU2003265091A1 (en) 2002-10-11 2003-10-02 Coffee extracts, their use as flavoring ingredients and as instant coffee type products
US11/101,054 US20050181107A1 (en) 2002-10-11 2005-04-06 Coffee extracts, their use as flavoring ingredients and as instant coffee type products

Applications Claiming Priority (2)

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IBPCT/IB02/04199 2002-10-11
IB0204199 2002-10-11

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006050904A (ja) * 2004-08-10 2006-02-23 Ogawa & Co Ltd コーヒー抽出物による飲食品の保存中の劣化臭の生成を抑制する方法
WO2014149512A1 (fr) 2013-03-15 2014-09-25 Starbucks Corporation D/B/A Starbucks Coffee Company Extraits d'aliments et ingrédients de boissons améliorés
WO2015091510A1 (fr) * 2013-12-17 2015-06-25 Nestec S.A. Acidification naturelle de desserts lactés congelés à l'aide de sources végétales naturelles
CN111418687A (zh) * 2020-04-27 2020-07-17 南通厚元生物科技有限公司 一种咖啡味固体饮料的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2758927A (en) * 1953-02-18 1956-08-14 American Home Prod Process of making soluble coffee concentrate
US5399368A (en) * 1994-09-06 1995-03-21 Nestec S.A. Encapsulation of volatile aroma compounds
US20010036503A1 (en) * 1999-09-06 2001-11-01 Daniel Benczedi Process for the preparation of granules for the controlled release of volatile compounds

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2758927A (en) * 1953-02-18 1956-08-14 American Home Prod Process of making soluble coffee concentrate
US5399368A (en) * 1994-09-06 1995-03-21 Nestec S.A. Encapsulation of volatile aroma compounds
US20010036503A1 (en) * 1999-09-06 2001-11-01 Daniel Benczedi Process for the preparation of granules for the controlled release of volatile compounds

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006050904A (ja) * 2004-08-10 2006-02-23 Ogawa & Co Ltd コーヒー抽出物による飲食品の保存中の劣化臭の生成を抑制する方法
JP4583103B2 (ja) * 2004-08-10 2010-11-17 小川香料株式会社 コーヒー抽出物による飲食品の保存中の劣化臭の生成を抑制する方法
WO2014149512A1 (fr) 2013-03-15 2014-09-25 Starbucks Corporation D/B/A Starbucks Coffee Company Extraits d'aliments et ingrédients de boissons améliorés
EP2986133A4 (fr) * 2013-03-15 2016-12-07 Starbucks Corp D/B/A Starbucks Coffee Company Extraits d'aliments et ingrédients de boissons améliorés
WO2015091510A1 (fr) * 2013-12-17 2015-06-25 Nestec S.A. Acidification naturelle de desserts lactés congelés à l'aide de sources végétales naturelles
CN111418687A (zh) * 2020-04-27 2020-07-17 南通厚元生物科技有限公司 一种咖啡味固体饮料的制备方法

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