Coffee scenting

Patent metadata

Field	Value
Publication number	US-10743558-B2
Application number	US-201414767174-A
Country	US
Kind code	B2
Filing date	Feb 19, 2014
Priority date	Feb 19, 2013
Publication date	Aug 18, 2020
Grant date	Aug 18, 2020

Abstract

The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

First claim

The invention claimed is:

1. A method for scenting a nutritional substance, the method comprising:
passing a carrier gas through a first cell comprising an aroma providing substance of non-coffee origin, thereby desorbing volatile aromas from the aroma providing substance by the carrier gas, wherein the first cell is adjusted to a temperature between 30° C. and 70° C., wherein the aroma providing substance brought into contact with the carrier gas is in the form of at least one dry solid selected from the group consisting of powder, peels, pieces, pellets, fibers, flakes, fragments, and combinations thereof, wherein the aroma providing substance is a substance of natural origin selected from the group consisting of fruits, spices, bark, herbs, plants, leaves, nuts, grains, seeds, flowers, blossoms, buds, roots, bulbs, rhizomes, wood, and combinations thereof, and wherein the water content of the aroma providing substance is lower than or equal to 3% in weight and wherein the carrier gas has a relative humidity of less than 5% by weight;
transporting the carrier gas from the first cell to a second cell, wherein the second cell comprises an aroma-adsorbing nutritional substance, wherein the temperature in the second cell is adjusted to consist of a single temperature range between +10° C. and 50° C., wherein the aroma-adsorbing nutritional substance is non-dearomatized roasted coffee powder containing intrinsic aroma volatiles;
passing the carrier gas through the aroma-adsorbing nutritional substance comprised in the second cell, thereby forcing the aroma-adsorbing nutritional substance to adsorb volatile aromas from the carrier gas in one single step through the second cell with the temperature in the second cell consisting of the single temperature range between +10° C. and 50° C.;
returning the carrier gas from the second cell to the first cell; and
repeating the previous steps, thereby allowing the gas to re-circulate in the first cell and the second cell in a closed loop.

2. The method of claim 1 , wherein the second cell is adjusted to a temperature between −10° C. and −50° C.

3. The method of claim 1 , wherein the aroma-adsorbing nutritional substance in the second cell is stirred during circulation of the carrier gas in the second cell.

4. The method of claim 1 , wherein the adsorption of volatile aromas is a condensation-free adsorption.

5. The method of claim 1 , wherein the aroma providing substance is in freeze-dried form prior to the passing of the carrier gas through the first cell comprising the aroma providing substance.

6. The method of claim 1 , wherein the first cell is adjusted to the temperature between 30° C. and 70° C. before a first pass through of the carrier gas, and wherein the second cell is adjusted to consist of the single temperature range between +10° C. and −50° C. C before the first pass through of the carrier gas.

7. A method for scenting a nutritional substance, the method comprising:
passing a carrier gas through a first cell comprising an aroma providing substance of non-coffee origin, thereby desorbing volatile aromas from the aroma providing substance by the carrier gas, wherein the first cell is adjusted to a temperature between 30° C. and 70° C., wherein the aroma providing substance brought into contact with the carrier gas is in the form of at least one dry solid selected from the group consisting of powder, peels, pieces, pellets, fibers, flakes, fragments, and combinations thereof, wherein the aroma providing substance is a substance of natural origin selected from the group consisting of fruits, spices, bark, herbs, plants, leaves, nuts, grains, seeds, flowers, blossoms, buds, roots, bulbs, rhizomes, wood, and combinations thereof, and wherein the water content of the aroma providing substance is lower than or equal to 3% in weight and wherein the carrier gas has a relative humidity of less than 5% (by weight);
transporting the carrier gas from the first cell to a second cell, wherein the second cell comprises an aroma-adsorbing nutritional substance, wherein the temperature in the second cell is adjusted to consist of a single temperature range between +10° C. and −50° C., wherein the aroma-adsorbing nutritional substance is non-dearomatized roasted and ground coffee powder;
passing the carrier gas through the aroma-adsorbing nutritional substance comprised in the second cell, thereby forcing the aroma-adsorbing nutritional substance to adsorb volatile aromas from the carrier gas in one single step through the second cell with the temperature in the second cell consisting of the single temperature range between +10° C. and −50° C.;
returning the carrier gas from the second cell to the first cell; and
repeating the previous steps, thereby allowing the gas to re-circulate in the first cell and the second cell in a closed loop.

8. The method of claim 7 , wherein the second cell is adjusted to a temperature between −10° C. and −50° C.

9. The method of claim 7 , wherein the aroma-adsorbing nutritional substance in the second cell is stirred during circulation of the carrier gas in the second cell.

10. The method of claim 7 , wherein the adsorption of volatile aromas is a condensation-free adsorption.

11. The method of claim 7 , wherein the aroma providing substance is in freeze-dried form prior to the passing of the carrier gas through the first cell comprising the aroma providing substance.

12. The method of claim 7 , wherein the first cell is adjusted to the temperature between 30° C. and 70° C. before a first pass through of the carrier gas, and wherein the second cell is adjusted to consist of the single temperature range between +10° C. and −50° C. C before the first pass through of the carrier gas.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Pouzot Matthieu
• Gianfrancesco Alessandro
• Murith Mathieu
• Niederreiter Gerhard
• Reh Christoph

Classifications

• A23F5/465 Primary

  Flavouring with flavours other than natural coffee flavour or coffee oil · CPC title

• A23F5/46

  Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract (synthetic coffee flavours A23L27/28) · CPC title