Process for the production of a liquid coffee concentrate
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23C-009/14
A23F-005/46
A23F-005/28
A23F-005/24
A23F-005/26
A23F-005/50
출원번호
US-0170358
(2014-01-31)
등록번호
US-9113643
(2015-08-25)
우선권정보
EP-11176077 (2011-08-01)
발명자
/ 주소
Heijman, Gertjan
de Bruin, Wilhelmus Johannes
Verhoeven, Maarten Juriaan
출원인 / 주소
Koninklijke Douwe Egberts B.V.
대리인 / 주소
Foley & Lardner LLP
인용정보
피인용 횟수 :
0인용 특허 :
2
초록▼
The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting th
The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.
대표청구항▼
1. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6, the process comprising: subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;separating the coffee extract, either by fractionation during the extraction step(s
1. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6, the process comprising: subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;separating the coffee extract, either by fractionation during the extraction step(s) or by aroma recovery after the extraction step(s) resulting in a high aromatic coffee extract and a low aromatic coffee extract;subjecting at least 50 v/v % of the low aromatic coffee extract to a heat treatment of at least 120° C. for at most 30 minutes;concentrating at least the heat treated low aromatic coffee extract to form a concentrated low aromatic coffee extract;combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract, thereby obtaining a liquid coffee concentrate, wherein the liquid coffee concentrate has a pH of 4.8 to 6. 2. The process of claim 1, further comprising raising the pH of the low aromatic coffee extract after separating the coffee extract. 3. The process of claim 2, comprising raising the pH of at least 50 v/v % of the low aromatic extract. 4. The process of claim 3, comprising raising the pH of at least 50 v/v % of the low aromatic extract before or after the heat treatment but before the concentrating. 5. The process of claim 1, wherein the heat treatment is conducted at a temperature of at least 135° C., for a time of at most 15 minutes. 6. The process of claim 1, wherein the heat treatment is conducted from 120° C. to 200° C. for a time of 30 minutes to 10 seconds. 7. The process of claim 1, wherein the heat treatment is conducted from 135° C. to 180° C. for a time of 15 minutes to 1 minute. 8. The process of claim 1, wherein the heat treatment is conducted at about 150° C. for a time of about 5 minutes. 9. The process of claim 2, wherein the pH is raised to a value of 5 to 10. 10. The process of claim 4, wherein the pH is raised prior to the heat treatment. 11. The process of claim 10, wherein the pH is raised to a value of 6 to 8. 12. The process of claim 4, wherein the pH is raised after the heat treatment. 13. The process of claim 12, wherein the pH is raised to a value of 5 to 7. 14. The process of claim 2, wherein the pH is raised with an anion exchanger. 15. The process of claim 1, wherein the process results in a hydrolysation of at least 150 mmoles acid/kg dry matter solids content in the liquid coffee extract. 16. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6, the process comprising: subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;separating the coffee extract by fractionation during the extraction step(s) resulting in a high aromatic coffee extract and a low aromatic coffee extract, wherein the low aromatic coffee extract comprises a second primary extract and a secondary extract;subjecting at least part of the second primary extract to a heat treatment of at least 120° C. for at most 30 minutes, wherein the part of the second primary extract to be treated comprises at least 25 v/v % of the low aromatic coffee extract, resulting in a treated low aromatic coffee extract;concentrating at least the treated low aromatic coffee extract, resulting in a concentrated low aromatic coffee extract; andcombining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract, thereby obtaining a liquid coffee concentrate, wherein the liquid coffee concentrate has a pH of 4.8 to 6. 17. The process of claim 16, further comprising raising the pH of the low aromatic coffee extract after separating the coffee extract. 18. The process of claim 17, wherein the pH of at least part of the second primary extract is raised. 19. The process of claim 18, wherein the pH of at least part of the second primary extract is raised before or after the heat treatment but before the concentrating. 20. The process of claim 16, wherein the heat treatment is conducted at a temperature of at least 135° C., for a time of at most 15 minutes. 21. The process of claim 16, wherein the heat treatment is conducted from 120° C. to 200° C. for a time of 30 minutes to 10 seconds. 22. The process of claim 16, wherein the heat treatment is conducted from 135° C. to 180° C. for a time of 15 minutes to 1 minute. 23. The process of claim 16, wherein the heat treatment is conducted at about 150° C. for a time of about 5 minutes. 24. The process of claim 17, wherein the pH is raised to a value of 5 to 10. 25. The process of claim 19, wherein the pH is raised prior to the heat treatment. 26. The process of claim 25, wherein the pH is raised to a value of 6 to 8. 27. The process of claim 19, wherein the pH is raised after the heat treatment. 28. The process of claim 27, wherein the pH is raised to a value of 5 to 7. 29. The process of claim 17, wherein the pH is raised with an anion exchanger. 30. The process of claim 16, wherein the process results in a hydrolysation of at least 150 mmoles acid/kg dry matter solids content in the liquid coffee extract. 31. The process of claim 1, wherein the heat treatment is conducted at a temperature of at least 150° C., for a time of at most 10 minutes. 32. The process of claim 2, wherein the pH is raised with an anion exchange column. 33. The process of claim 16, wherein the heat treatment is conducted at a temperature of at least 150° C., for a time of at most 10 minutes. 34. The process of claim 17, wherein the pH is raised with an anion exchange column.
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