Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Reexamination Certificate
1999-06-30
2002-03-05
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
C426S106000
Reexamination Certificate
active
06352736
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to a liquid coffee product which may be used as a refreshing beverage or topping. The invention also provides a method for the production of the liquid coffee product.
BACKGROUND TO THE INVENTION
Ready-to-serve coffee-based beverages are becoming increasing popular. Very often, these beverages contain milk solids or a whitener. Apart from providing a beverage having an appearance and taste similar to that of whitened coffee, the milk solids or whitener performs the function of masking some of the harsher flavors which may arise in ready-to-drink coffee beverages. When served chilled, however, coffee beverages which contain milk solids or a whitener are perceived to be less refreshing than black coffee beverages.
Ready-to-serve black coffee beverages are available; especially in Asian markets. To avoid harsh flavors, however, these beverages contain less than 2% by weight of soluble coffee solids. Also, these beverages are usually heavily sweetened. Despite this, these beverages are often still characterized by harsher, dirty flavors and often do not provide very refreshing beverages when consumed chilled.
Therefore, there remains a need for a black, ready-to-serve, coffee-based product which has a fresh, clean flavor, and this invention addresses this need.
SUMMARY OF THE INVENTION
Accordingly, in one aspect, this invention provides a ready-to-serve coffee product comprising an aseptically filled container, and a black, coffee containing liquid in the container; where the liquid has a fresh, clean taste. Preferably, the liquid has a coffee solids concentration of above about 2% by weight; and more preferably above about 2.2% by weight. Also, the liquid preferably has a ratio of aldehydes to furans of less than about 1:12.
In another aspect, the black, coffee containing liquid is produced by a process comprising the steps of extracting coffee solids from roast and ground coffee at a draw-off ratio of less than about 3 to produce a coffee extract; and adjusting the concentration of soluble coffee solids in the coffee extract to less than about 5% by weight under oxygen-reduced conditions to provide the coffee containing liquid. Preferably, the coffee containing liquid is aseptically filled into the container.
In yet another aspect, this invention provides a method for providing a chilled coffee beverage, by the steps of providing an aseptically filled container containing a black, coffee containing liquid; the liquid having a fresh, clean taste and a concentration of soluble coffee solids above about 2 to 2.2% by weight; opening the container; and pouring the black, chilling the coffee containing liquid, such as by pouring it over ice particles from shaved or crushed ice.
In a further aspect, this invention provides a dessert topping product which comprises an aseptically filled container; and a black, coffee containing liquid in the container; the liquid having a fresh, clean taste and a concentration of soluble coffee solids above about 2% by weight. The coffee containing liquid may contain a sweetener and may contain flavors.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION
Embodiments of the invention are now described by way of example only. This invention provides a liquid, black coffee product which has a fresh, clean taste with little objectionable bitter and harsh notes and which is in ready-to-serve form. The liquid coffee product may contain high amounts of soluble coffee solids; for example above 2% by weight. In general, conventional black, liquid coffee products which are provided in ready-to-serve form have a soluble coffee solids content of about 1% and below. Concentrations of soluble coffee solids above about 1.5% by weight generally cannot be used in conventional products since the product would then have objectionable harsh and bitter notes.
In this specification, the term “draw-off ratio” means the ratio of the weight of the coffee extract removed from the extraction system to the weight of fresh coffee introduced into the extraction system.
The term “F
o
value” means the equivalent time in minutes for a product held at a temperature of 121° C.
In this specification, the term “Furans” means compounds of the furan class including 2-methylfturan.
The term “Diketones” means aroma compounds of the diketone class including 2,3-butanedione, and 2,3-pentanedione.
The term “Aldehydes” means aroma compounds of the aldehyde class including isobutyraldehyde, 3-methyl-butanal, and 2-methyl-butanal.
The term “Pyrroles” means compounds of the pyrrole class including 1-methyl-1H-pyrrole.
The term “ppm methyl butyrate” means the calculated amount of a compound based upon the response factor of methyl butyrate.
The liquid, black coffee product is produced by preparing a coffee extract. The coffee extract is prepared by subjecting roasted coffee beans to extraction under mild temperature conditions and using a low draw-off ratio. The roasted coffee beans are preferably ground prior to extraction. Any suitable beans or blends or beans may be used. Naturally, the better the bean quality, the better the product finally produced.
The extraction may be carried out in a counter-current manner in one or more extraction vessels. Any suitable extraction vessels may be used; for example fixed bed reactors or continuous counter-current extractors. The choice and design of the vessels is a matter of preference and has no critical impact on the process. Further, if fixed bed reactors are used, the extraction liquid may be caused to flow upward through the reactor or downward through the reactor, as desired. The extraction is conveniently carried out in a battery of fixed bed reactors connected such that extraction liquid may flow through them in series.
The extraction is carried out under relatively mild conditions such that little or no hydrolysis of the coffee solids takes place. Therefore, the temperature of the extraction liquid used to extract the coffee solids is preferably below about 140° C.; and more preferably below about 120° C.
The extraction liquid is conveniently hot water which may be, but need not necessarily be, deoxygenated. Coffee extract may also be used as the extraction liquid but this is less preferred.
The draw-off ratio for the extraction is preferably less than about 3:1; more preferably less than about 2:1. It is surprisingly found that extraction using low draw-off ratios provides a coffee extract with a cleaner, fresher taste with fewer harsh notes.
The coffee extract obtained will usually have a concentration of coffee solids in the range of about 8% to about 15% by weight. The coffee extract is maintained under reduced oxygen conditions. If desired, oxygen scavengers or antioxidants such as ascorbic acid may be added to the coffee extract. If it is necessary to store the coffee extract for any significant length of time, storage is best conducted under refrigerated conditions.
The coffee extract is then formulated to provide the liquid coffee product. Ingredients such as sweeteners, flavors, buffers and the like may be added and the concentration of the soluble coffee solids reduced to the desired level. Ordinarily, the concentration of the soluble coffee solids will be adjusted to about 0.8% to about 3.5% by weight; more preferably about 2% to about 3% by weight.
If used, examples of suitable buffers include sodium and potassium bicarbonate, di-sodium and di-potassium phosphates, and sodium and potassium citrates. Various combinations of these buffers may also be used. The buffering system used will depend largely upon regulations in the various countries.
Further, if used, examples of suitable sweeteners include sugar, artificial sweeteners such as saccharin, cyclamates, acetosulfame, sucralose, L-aspartyl based sweeteners such as aspartame, and mixtures of sugar and artificial sweeteners.
Suitable flavors which may be used include vanilla, bourbon, whisky, chocolate, and the like.
The mixture of all components may then be subjected to homogenization if necessary. Oxygen-reduced conditions are p
Borland Carol
Cheng Pu-Sheng
Lantin Nora
Nestec S.A.
Weier Anthony J.
Winston & Strawn
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