Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1997-08-06
1999-10-26
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426432, 426465, 426466, 426473, A23F 500, A23B 403
Patent
active
059724099
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The invention relates to a soluble instant coffee and a process for its preparation.
Soluble coffee has been available on the market for over half a century. The production of such a soluble (instant) coffee has been known in the prior art. The green coffee was roasted and finely ground. Water was used to extract the soluble solid from roasted and ground coffee in a train of percolators. The extract was concentrated by evaporation or freeze concentration to a high concentration and was then spray dried or freeze-dried into powder form. During this operation, aroma flavor-components loss occurred in every step starting at the roasting process. This is due to the fact that the aroma is very volatile and is extremely unstable to heat, oxygen and light, which has been known in the prior art which provides disclosure of efforts and technologies employed in the soluble coffee industry to reduce aroma loss and to recover the aroma during soluble coffee manufacture to improve and to produce a better instant coffee quality. However, to date, there still is a great quality gap between coffee brew from roast and ground and instant coffee.
In the context of the present invention, a technique wherein green coffee first is extracted and a green powder obtained therefrom is heat treated is known from the disclosures of U.S. Pat. Nos. 2,758,927 and 1,932,769 already known in FR 52 337, FR 864 412, U.S. Pat. No. 2,872,323, FR 460 949, U.S. Pat. No. 2,758,927, U.S. Pat. No. 1,932,769 and GB 630 153.
SUMMARY OF THE INVENTION
The drawbacks are that the roasting of the green powder is very long, not homogeneous, and is carried out batchwise, which makes these techniques very expensive. Furthermore, if the process occurs in an oven or a mixer or a heating plate, the green powder burns.
The present invention has an objective to provide processing techniques to produce a high quality soluble coffee product which is close to the quality of coffee brew obtained from roast and ground coffee wherein green coffee is extracted with water, the green extract is dried to obtain a powder and the powder is heated at a temperature of from 130.degree. C. to 240.degree. C. to obtain a heat-caramelised product which then is cooled and ground, and the present invention provides a soluble caramelised instant coffee extract powder having a gas chromatogram (GC) profile for volatile aroma compounds according to FIG. 1c. The GC of FIG. 1a is one obtained for a classical roast and ground coffee and the GC of FIG. 1b. is for classical instant coffee powder.
From a comparison between FIGS. 1a, 1b and 1c, it is clear that the instant powder obtained according to the invention has really the closest profile to a classical roast and ground coffee, and this is desired for avoiding to all the losses occurring during a classical processing of instant powder. The way for obtaining the GC is described below in reference with the drawing figures.
DETAILED DESCRIPTION OF THE INVENTION
The instant coffee according to the invention has an average particle size which is not critical, but for convenience reasons, it is of 0.5 to 3 mm. This coffee has a water content of 1 to 5%.
In a particular embodiment, the instant powder contains from 0 to 5% of oil, in order to have an aroma and flavor carrier from the caramelized product. The oil is taken from the group consisting of coffee oil and other vegetable oils. The powder according to the invention can be used per se, but can be also used in a mixture with a compound chosen from the group consisting of an instant coffee, milk powder, sugar and soluble powder made from chicory roots.
The process of the invention provides for the extraction of the soluble solids from the ground green coffee beans, concentration and spray drying to powder form. The powder is then caramelized to a desirable coloring degree. This will result in an improved aroma flavour, more reddish color and clear cup of coffee. The extraction techniques used in this invention include a single stream train of percolators
REFERENCES:
patent: 1932769 (1933-10-01), Copes
patent: 2758927 (1956-08-01), Chase
patent: 2872323 (1959-02-01), Perech
patent: 4919962 (1990-04-01), Arora et al.
Liu Richard Tien-Szu
Loehmar Karl
Nestec S.A.
Weier Anthony J.
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