Liquid espresso concentrate and method for preparing same
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23F-005/24
A23F-005/26
A23F-005/28
출원번호
US-0639688
(2017-06-30)
등록번호
US-10034486
(2018-07-31)
우선권정보
EP-15150052 (2015-01-02)
발명자
/ 주소
Smits, Joannes Hubertus Petrus Maria
de Vos, Cornelis Hendricus
Bhansing, Ghanshijam
출원인 / 주소
Koninklijke Douwe Egberts B.V.
대리인 / 주소
Foley & Lardner LLP
인용정보
피인용 횟수 :
0인용 특허 :
3
초록▼
Shown is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satis
Shown is a method of making a coffee concentrate, and a coffee concentrate obtainable by the method. The method involves primary and secondary extraction, with split tapping of the primary extract into a first and second primary draw off. The extraction is conducted under such conditions as to satisfy a minimum mass transfer Fourier number, and a minimum ratio of the extraction yield of the first primary draw-off to the extraction yield obtained in all extraction sections.
대표청구항▼
1. A method for preparing a coffee concentrate comprising the steps of: (a) providing ground roasted coffee beans having an average Martin diameter minimal value of from 0.5 to 3 mm;(b) subjecting the ground roasted coffee beans to primary extraction with water, said primary extraction comprising ob
1. A method for preparing a coffee concentrate comprising the steps of: (a) providing ground roasted coffee beans having an average Martin diameter minimal value of from 0.5 to 3 mm;(b) subjecting the ground roasted coffee beans to primary extraction with water, said primary extraction comprising obtaining a first primary extract with a draw-off factor of at most 2;(c) drawing off a second primary extract after said first primary extract;(d) subjecting the primarily extracted ground roasted coffee beans to a secondary extraction with water, so as to obtain a secondary extract;(e) subjecting the second primary extract and the secondary extract to evaporation and combining the extracts before or after the evaporation, so as to obtain a concentrated extract having a dry solid matter content of from 30 wt. % to 75 wt. %;(f) combining the concentrated extract with the first primary extract; and(g) optionally adding water; so as to obtain a liquid coffee concentrate having a dry solid matter content of from 15 wt. % to 55 wt. %, wherein the primary extraction is conducted under such conditions as to satisfy a mass transfer Fourier number of at least 0.35; and wherein the ratio of the first primary drawn soluble solids yield (Y-PE1) to the total extraction yield for coffee solubles (Y_TE) is in a range of from 0.15 to 1.0. 2. The method according to claim 1, wherein the Martin diameter minimal value of the ground roasted coffee beans is 0.5 to 2.0 mm. 3. The method according to claim 2, wherein the average Martin diameter minimal value of the ground roasted coffee beans is 1.4 to 1.9 mm. 4. The method according to claim 1, wherein the coffee beans have a roasting degree corresponding to a roasting loss of 13% to 20%. 5. The method according to claim 1, wherein the ground roasted coffee beans of step (a) have been roasted for 7.5 minutes to 15 minutes. 6. The method according to claim 1, wherein the total extraction yield (Y_TE) ranges from 25% to 45%. 7. The method according to claim 1, wherein the first primary drawn soluble solids yield (Y-PE1) ranges from 7.5% to 25%. 8. The method according to claim 1, wherein the ratio of first primary drawn soluble solids yield (Y_PE1) to total extraction yield (Y_TE) ranges from 0.20 to 0.60. 9. The method according to claim 1, wherein the Fourier number for primary extraction ranges from 0.5 to 1.5. 10. The method according to claim 1, wherein aroma is recovered by means of steam stripping from the second primary draw-off to obtain a recovered aroma distillate, wherein partial aroma-recovery is applied to 20% to 60% of the total amount of the second primary draw-off, and the recovered aroma distillate is added to the coffee concentrate after evaporation. 11. The method according to claim 1, wherein the dry solid matter content of the concentrated extract of step (e) after evaporation ranges from 40% solids content to 60% solids content. 12. The method according to claim 1, wherein the ratio of water-to-coffee bean weight of step (b) is between 2.8 and 15. 13. The method according to claim 1, wherein the primary extraction is conducted using, as an extraction fluid, water of a temperature between 70° C. and 120° C. 14. The method according to claim 1, wherein the dry solid matter content of the obtained liquid coffee concentrate ranges from 25 wt. % to 35 wt. %. 15. A coffee concentrate comprising 15% to 55% dry solid matter, obtainable by a method as claimed in claim 1. 16. A coffee concentrate comprising 15% to 55% dry solid matter, characterized by comprising 1-caffeoylquinic acid lactone (1-CQL) in an amount of at least 450 mg chlorogenic acid equivalents per kg of dry solid matter. 17. The method according to claim 2, wherein the average Martin diameter minimal value of the ground roasted coffee beans is 1.6 to 1.8 mm. 18. The method according to claim 1, wherein the ground roasted coffee beans of step (a) have been roasted for 8 to 10 minutes. 19. The method according to claim 1, wherein the total extraction yield (Y_TE) ranges from 30% to 35%. 20. The method according to claim 1, wherein the first primary drawn soluble solids yield (Y_PE1) ranges from 10% to 20%. 21. The method according to claim 1, wherein the ratio of Y_PE1 to Y_TE ranges from 0.30 to 0.40. 22. The method according to claim 1, wherein the Fourier number for primary extraction ranges from 0.5 to 1.0. 23. The method according to claim 1, wherein aroma is recovered by means of steam stripping from the second primary draw-off to obtain a recovered aroma distillate, wherein partial aroma-recovery is applied to 20% to 40% of the total amount of the second primary draw-off, and the recovered aroma distillate is added to the coffee concentrate after evaporation. 24. The method according to claim 1, wherein the ratio of water-to-coffee bean weight of step (b) is between 3 and 10. 25. The method according to claim 1, wherein the ratio of water-to-coffee bean weight of step (b) is between 4.0 and 8.0. 26. The method according to claim 1, wherein the primary extraction is conducted using, as an extraction fluid, water of a temperature between 85° C. and 95° C. 27. The coffee concentrate of claim 16, comprising 1-CQL in an amount of at least 510 mg chlorogenic acid equivalents per kg of dry solid matter. 28. The coffee concentrate of claim 16, comprising 1-CQL in an amount of at least 590 mg chlorogenic acid equivalents per kg of dry solid matter.
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이 특허에 인용된 특허 (3)
Smits, Joannes Hubertus Petrus Maria; Hellemons, Adrianus Cornelis Maria, Method for preparing a coffee extract.
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