Liquid espresso concentrate

Patent metadata

Field	Value
Publication number	US-9968110-B2
Application number	US-201715639716-A
Country	US
Kind code	B2
Filing date	Jun 30, 2017
Priority date	Jan 2, 2015
Publication date	May 15, 2018
Grant date	May 15, 2018

Abstract

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.

First claim

The invention claimed is:

1. A coffee concentrate comprising 15% to 55% dry solid matter, characterized by having a flavor profile represented by the presence of aroma markers 1-caffeoylquinic acid lactone (1-CQL), dimethyl disulfide, furfuryl alcohol, 1-(acetyloxy) 2-propanone, 2-heptanone, and 4-ethylguaiacol, wherein a calculated Yprocess or Zprocess model value based on Partial Least Squares Discriminant Analyses of said aroma markers is higher than 0.5.

2. The coffee concentrate according to claim 1 , comprising 1-caffeoylquinic acid lactone (1-CQL) in an amount of at least 450 mg chlorogenic acid equivalents per kg of dry solid matter.

3. The coffee concentrate according to claim 1 , wherein the sum of the concentrations (mg aroma/kg soluble coffee solids) of the aroma markers dimethyl disulfide, furfuryl alcohol, 1-(acetyloxy) 2-propanone, 2-heptanone, and 4-ethylguaiacol is greater than 2850 mg/kg soluble solids (s.s.).

4. The coffee concentrate of claim 1 , wherein the calculated Yprocess or Zprocess model value based on Partial Least Squares Discriminant Analyses of said aroma markers is higher than 0.55.

5. The coffee concentrate of claim 1 , wherein the calculated Yprocess or Zprocess model value based on Partial Least Squares Discriminant Analyses of said aroma markers is higher than 0.6.

6. The coffee concentrate according to claim 1 , comprising 1-CQL in an amount of at least 510 mg chlorogenic acid equivalents per kg of dry solid matter.

7. The coffee concentrate according to claim 1 , comprising 1-CQL in an amount of at least 590 mg chlorogenic acid equivalents per kg of dry solid matter.

8. The coffee concentrate according to claim 1 , wherein the sum of the concentrations (mg aroma/kg soluble coffee solids) of the aroma markers dimethyl disulfide, furfuryl alcohol, 1-(acetyloxy) 2-propanone, 2-heptanone, and 4-ethylguaiacol is greater than 3000 mg/kg soluble solids (s.s.).

Assignees

• Douwe Egberts Bv

Inventors

• Smits Joannes Hubertus Petrus Maria
• De Vos Cornelis Hendricus
• Bhansing Ghanshijam

Classifications

• A23F5/285 Primary

  by evaporation, e.g. drying in thin layers or foam drying (A23F5/32, A23F5/34 take precedence) · CPC title

• A23F5/243 Primary

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title

• A23F5/26

  Extraction of water soluble constituents {(A23F5/246 takes precedence)} · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23V2300/50

  Concentrating, enriching or enhancing in functional factors · CPC title