WO2013092487A1

WO2013092487A1 - Black coffee product

Info

Publication number: WO2013092487A1
Application number: PCT/EP2012/075789
Authority: WO
Inventors: Huidan XIANG; Gene Frank Clyde; Hongliang Luo
Original assignee: Nestec S.A.
Priority date: 2011-12-22
Filing date: 2012-12-17
Publication date: 2013-06-27

Abstract

Black coffee products and methods of making the black coffee products are disclosed. In an embodiment, the black coffee products include skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1% to about 10% by weight, and sugar ranging from about 1% to about 20% by weight. The black coffee products have been exposed to a high temperature process. The black coffee product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.

Description

TITLE

BLACK COFFEE PRODUCT

BACKGROUND

[0001] The present disclosure generally relates to food products. More specifically, the present disclosure relates to black coffee products and methods of making the black coffee products.

[0002] Coffee is a complex mixture of many hundreds of compounds, which, in combination, form a unique and pleasing aroma and taste desired by many consumers. Furthermore, coffee is consumed not only for its desirable flavor but often for other reasons, such as to increase short term mental alertness.

[0003] Black coffee typically has a bitterness and an unappealing aftertaste. As a result, black coffee is not pleasing to a large population of consumers. Ready-to-drink coffee products often contain milk components and thus have a brownish color typical of the coffee- milk mixture, which may not be aesthetically pleasing to consumers.

SUMMARY

[0004] The present disclosure provides black coffee products and methods of making the black coffee products. In an embodiment, the black coffee products include skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1%) to about 10%o by weight, and sugar ranging from about 1% to about 20%> by weight. The black coffee products have been exposed to high heat temperatures and have the appearance of naturally black coffee without any added milk or cream. The black coffee product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.

[0005] In any embodiments described herein, the skim milk powder can range from about 2%) to about 8% by weight. The coffee powder can range from about 2% to about 8% by weight. The sugar can range from about 5% to about 15% by weight.

[0006] In any embodiments described herein, the black coffee product can include a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof. The black coffee product can also include at least one of a stabilizer, a vitamin or a mineral. [0007] In another embodiment, the present disclosure provides a method of making a black coffee product. The method comprises combining skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1 % to about 10%> by weight, and sugar ranging from about 1% to about 20%> by weight in an aqueous solution, and ultra high temperature sterilizing the solution to form the black coffee product. The ultra high temperature can range from about 120 °C to about 150 °C. The method can further comprise adding a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof to the aqueous solution. The method can also comprise adding at least one of a stabilizer, a vitamin or a mineral to the aqueous solution.

[0008] In an alternative embodiment, the present disclosure provides a method of making a black coffee product. The method comprises combining skim milk powder ranging from about 0.1%> to about 10%> by weight, coffee powder ranging from about 0.1%> to about 10%) by weight, sugar ranging from about 1% to about 20%> by weight, and at least one component such as flavors, stabilizers, vitamins, minerals or a combination thereof in an aqueous solution. The method further comprises heating the solution, homogenizing the solution, ultra high temperature sterilizing the solution, and cooling the solution to form the black coffee product.

[0009] An advantage of the present disclosure is to provide an improved black coffee product.

[0010] Another advantage of the present disclosure is to provide a black coffee product having a milk component yet retaining the color of a naturally black coffee not having any added milk.

[0011] Yet another advantage of the present disclosure is to provide an improved method of making a black coffee product.

[0012] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE FIGURES

[0013] FIG. 1 shows formulations for 5 samples of coffee products.

[0014] FIG. 2 shows photos of a coffee product before and after high heat treatment. DETAILED DESCRIPTION

[0015] The present disclosure relates generally to black coffee products and methods of making the black coffee products. In a general embodiment, the present disclosure provides a black coffee product including skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1 % to about 10%> by weight, and sugar ranging from about 1% to about 20% by weight. The black coffee product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.

[0016] The inventors have surprisingly found that if skim milk (as opposed to the normally used fat-containing milk) is mixed with coffee, and the mixture is subjected to a high heat treatment (e.g., UHT), the product appears black, resembling naturally black coffee without milk. However, the black coffee product described herein retains the taste of coffee having added milk.

[0017] As used herein, the term "black" with respect to black coffee product means having the same natural black color as black coffee that does not include any milk or cream, or an almost black color with more transparent and less turbid appearance than coffee comprising the same amount of skim milk but which has not been subjected to the heat treatment of the present invention.

[0018] As used herein, the term "skim milk" means a milk having a fat content of less than 3% by weight (e.g., less than 2.5%, 2%, 1.5%, 1%, 0.5%, 0.1% or 0% by weight).

[0019] In any embodiments described herein, the skim milk powder (can also include granules and particulates) can range from about 1 % to about 10% by weight. More specifically, the amount can be about 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% by weight and the like. It should be appreciated that any two amounts of the skim milk powder recited herein can further represent end points in a preferred range of amounts. For example, the amount of about 2% and about 8% by weight can represent the individual amounts of skim milk powder as well as a preferred range of the skim milk powder ranging from about 2% to about 8% by weight.

[0020] In any embodiments described herein, the coffee powder (can also include granules and particulates) can range from about 0.1 % to about 10% by weight. More specifically, the amount can be about 0.1%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% by weight and the like. It should be appreciated that any two amounts of the coffee powder recited herein can further represent end points in a preferred range of amounts. For example, the amount of about 2% and about 8% by weight can represent the individual amounts of coffee powder as well as a preferred range of the coffee powder ranging from about 2% to about 8% by weight.

[0021] In any embodiments described herein, the sugar (which can be any suitable sweetener) can range from about 1% to about 20% by weight. More specifically, the amount can be about 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 1 1%, 12%, 13%, 14%, 15%, 16%), 17%), 18%), 19%), 20%) by weight and the like. It should be appreciated that any two amounts of the sugar recited herein can further represent end points in a preferred range of amounts. For example, the amount of about 5% and about 15% by weight can represent the individual amounts of sugar as well as a preferred range of the sugar ranging from about 2% to about 5%o by weight. Alternatively, the sugar can be replaced with a sugarless sweetener in alternative embodiments.

[0022] In any embodiments described herein, the black coffee product can include any suitable flavors. Such flavors can include hazelnut, chocolate, caramel, vanilla or a combination thereof.

[0023] In any embodiments described herein, the black coffee product can include one or more stabilizers, buffer salts, vitamins and/or minerals. Examples of stabilizers include gelatins, starches, gums, emulsifying agents, buffers, carbonates and the like. Examples of buffer salts are sodium citrate, dipotassium phosphate, sodium bicarbonate, and sodium hexametaphosphate.

[0024] Examples of minerals, vitamins and other micronutrients optionally present in the nutritional compositions include vitamin A, vitamin Bl , vitamin B2, vitamin B6, vitamin B 12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine, and L- carnitine.

[0025] In another embodiment, the present disclosure provides a method of making a black coffee product. The method comprises combining skim milk powder ranging from about 0.1%) to about 10%> by weight, coffee powder ranging from about 0.1 % to about 10%> by weight, and sugar ranging from about 1% to about 20%> by weight in an aqueous solution, and heat treating the solution to form the black coffee product. The heat treatment of the invention is performed at a temperature between about 110 °C and about 150 °C, e.g as a Ultra-high temperature treatment (UHT), or a retort process. Ultra-high temperature processes and retort processes are known in the art. [0026] In any embodiments described herein, the temperature of the heat treatment can range from about 110 °C to about 150 °C. More specifically, the temperature can be about 110 °C, 120 °C, 125 °C, 130 °C, 135 °C, 140 °C, 145 °C, 150 °C and the like. It should be appreciated that any two temperatures recited herein can further represent end points in a preferred range of temperatures. For example, the temperatures 130 °C and 140 °C can represent the individual temperatures of the ultra-high temperature process as well as a preferred range of the temperatures ranging from about 130 °C to about 140 °C. The heat treatment can be done for any suitable length of time such as, for example, about 10 seconds to about 60 minutes. The higher the temperature, the shorter duration is normally needed for the heat treatment. If the temperature of the heat treatment is between about 110 °C and about 130 °C, the duration is preferably between about 1 minute and about 60 minutes. If the temperature of the heat treatment is between about 130 °C to 150 °C, the duration of the heat treatment is preferably between about 10 seconds and about 10 minutes.

[0027] The method can further comprise adding a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof to the aqueous solution. The method can also comprise adding at least one of a stabilizer, a vitamin or a mineral to the aqueous solution. The additional ingredients can be added before or after the ultra-high heating treatment.

[0028] During processing and production of the black coffee product, the hydration of any components of the black coffee product such as the skim milk powder, coffee powder, sugar(s) and flavor(s) in a solution can be done under agitation followed by one or more steps such as heat treatment (low or ultra-high), homogenization, cooling and/or filling aseptic containers under aseptic conditions.

[0029] In an alternative embodiment, the present disclosure provides a method of making a black coffee product. The method comprises combining skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1%> to about 10%) by weight, sugar ranging from about 1 %> to about 20%> by weight, and at least one component such as flavors, stabilizers, vitamins, minerals or a combination thereof in an aqueous solution. The individual components can be combined in any suitable sequence as desired. The method further comprises heating the solution (e.g., between 70 °C and about 90 °C) to help the contents dissolve in solution, homogenizing the solution, ultra high temperature sterilizing the solution, and cooling the solution to form the black coffee product. The solution can then be packaged and sold to a consumer.

EXAMPLES [0030] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

EXAMPLE 1

[0031] Samples #1-5 of coffee products were made according to the list of ingredients provided in Figure 1. Samples #4-5 were exposed to ultra-high temperature treatment after the ingredients were combined. FIG. 2 shows photos samples of a coffee product before and after ultra-high heat treatment. As is clearly shown in FIG. 2, the coffee product has a milky appearance prior to ultra-high heat treatment and has the appearance of a black coffee product after ultra-high heat treatment.

[0032] The sensory attributes of Samples #1-3 included the taste and appearance of a milky coffee product. The sensory attributes of Samples #4-5 included a black appearance, transparent with no whitening but having a milky taste and body. After shelf-life tests at 37 °C and 30 °C for 3 months, samples #4-5 exhibited no obvious sedimentation and were clear with a coffee taste that was a little bit less milky.

[0033] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

CLAIMS The invention is claimed as follows:

1. A black coffee product comprising:

skim milk powder ranging from about 0.1% to about 10% by weight;

coffee powder ranging from about 0.1 % to about 10%> by weight; and sugar ranging from about 1% to about 20%> by weight.

2. The black coffee product of Claim 1 , wherein the skim milk powder ranges from about 2% to about 8% by weight.

3. The black coffee product of Claim 1 , wherein the coffee powder ranges from about 2%> to about 8% by weight.

4. The black coffee product of Claim 1, wherein the sugar ranges from about 5% to about 15%) by weight.

5. The black coffee product of Claim 1 , wherein the coffee product is a ready-to- drink coffee product.

6. The black coffee product of Claim 1 comprising a flavor selected from the group consisting of hazelnut, chocolate, caramel, vanilla and combinations thereof.

7. The black coffee product of Claim 1 comprising at least one of a stabilizer, a vitamin or a mineral.

8. A method of making a black coffee product, the method comprising:

combining skim milk powder ranging from about 0.1 % to about 10% by weight, coffee powder ranging from about 0.1% to about 10% by weight, and sugar ranging from about 1% to about 20% by weight in an aqueous solution; and

heat treating the solution to form the black coffee product.

9. The method of Claim 8, wherein the heat treatment temperature ranges from about 110 °C to about 150 °C.

10. The method of Claim 8, wherein the skim milk powder ranges from about 2% to about 8% by weight.

11. The method of Claim 8, wherein the coffee powder ranges from about 2% to about 8% by weight.

12. The method of Claim 8, wherein the sugar ranges from about 5% to about 15% by weight.

13. The method of Claim 8 comprising adding a flavor selected from the group consisting of hazelnut, chocolate, caramel, vanilla and combinations thereof to the aqueous solution.

14. The method of Claim 8 comprising adding at least one of a stabilizer, a vitamin or a mineral to the aqueous solution.

15. A method of making a black coffee product, the method comprising:

combining skim milk powder ranging from about 0.1 % to about 10% by weight, coffee powder ranging from about 0.1 % to about 10%> by weight, sugar ranging from about 1 %) to about 20%> by weight, and at least one component selected from the group consisting of flavors, stabilizers, vitamins, minerals and combinations thereof in an aqueous solution;

heating the solution;

homogenizing the solution;

heat treating the solution; and

cooling the solution to form the black coffee product.

16. The method of Claim 15, wherein the heat treatment temperature ranges from about 110 °C to about 150 °C.

17. The method of Claim 15, wherein the skim milk powder ranges from about 2% to about 8% by weight.

18. The method of Claim 15, wherein the coffee powder ranges from about 2% to about 8% by weight.

19. The method of Claim 15, wherein the sugar ranges from about 5% to about 15% by weight.

20. The method of Claim 15, wherein the flavor is selected from the group consisting of hazelnut, chocolate, caramel, vanilla and combinations thereof.