CN101801206B - 咖啡组合物 - Google Patents
咖啡组合物 Download PDFInfo
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- CN101801206B CN101801206B CN200880107804.4A CN200880107804A CN101801206B CN 101801206 B CN101801206 B CN 101801206B CN 200880107804 A CN200880107804 A CN 200880107804A CN 101801206 B CN101801206 B CN 101801206B
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- 239000000203 mixture Substances 0.000 title claims abstract description 95
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 41
- 235000016213 coffee Nutrition 0.000 title claims abstract description 33
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 239000004088 foaming agent Substances 0.000 claims abstract description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 33
- 239000006071 cream Substances 0.000 claims description 21
- 239000006260 foam Substances 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000006835 compression Effects 0.000 claims description 5
- 238000007906 compression Methods 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 235000019219 chocolate Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000013736 caramel Nutrition 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 10
- 229920001525 carrageenan Polymers 0.000 abstract description 3
- 239000000679 carrageenan Substances 0.000 abstract description 2
- 229940113118 carrageenan Drugs 0.000 abstract description 2
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 24
- 239000007788 liquid Substances 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 235000015116 cappuccino Nutrition 0.000 description 7
- 238000005187 foaming Methods 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000019953 Simplesse® Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
- A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明涉及一种咖啡组合物，尤其是一种速溶咖啡组合物，其可以经一步工序而制得三层咖啡饮品。该咖啡组合物包括咖啡、起泡剂、蛋白质源和至少1.3wt％(以组合物的总重量计)kappa型卡拉胶，iota型卡拉胶或其混合物。本发明还涉及一种制备上述咖啡组合物和饮品的方法。
Description
本发明涉及一种咖啡组合物，特别是一种速溶咖啡组合物，其可以在一个步骤中提供三层咖啡饮料。还涉及了用于制备该组合物和该饮料的方法。
速溶咖啡组合物众所周知，咖啡组合物可以仅仅通过加入热水而制成咖啡饮品，为使消费者食用放心，咖啡组合物可能含有提供增白作用的奶精。包括无泡奶精(creamer)和起泡奶精都是已知的。
所有已知的供给家庭消费者使用的速溶咖啡组合物或是均质的咖啡饮品，或是双层饮品，例如，由速溶咖啡和起泡奶精组成的组合物可以制备双层饮品，包括咖啡饮品的主体组成部分液体层和泡沫层。三层咖啡饮品是已知的，但只能在“家庭以外”由经过培训的人员制得。这样的咖啡饮品在倾倒饮料各部分时需要相当的技术，不能使层之间混合。即使可以在家中方便地制备这样的组合物，也是需要一些烹饪器具的，如单独制取奶泡的器具。
拥有不同分层的拿铁玛琪朵式饮料可以通过经特别设计的配制单元来制备，如US-A-6799613所述流速调节的，或是US-B-7013933所述利用专门的分配设备浓缩液体的那些。在两种情况中，层与层之间的分离特定地依赖于液体间的不同密度以产生两层或是更多的分层，这就会受到如流速调节以及液体成分加入顺序的限制。通过这些方法中的任一种获得的饮料都需要经过不止一步的加工步骤，并且可能因此让消费者觉得不愉快或是过于复杂。
本发明旨在提供一种速溶咖啡组合物，可以用来方便地制备三层饮料，其不需要技术或是仅需要有限的技术，也不需要专门的烹饪器具，而是仅仅在单一的、简单的步骤中添加水即可。
本发明提供一种咖啡组合物，包括：
a)咖啡；
b)起泡剂；
c)蛋白质源；以及
d)以组合物的总重量计，至少1.3wt％的kappa型卡拉胶(carrageenan)或iota型卡拉胶，或是它们的混合物。
本发明还提供一种制备上述组合物的方法，其包括将咖啡、奶精和kappa型卡拉胶、iota型卡拉胶或其混合物混合在一起。
本发明还提供一种制备三层速溶咖啡饮品的方法，其包括将热水和上述组合物混合。
我们惊奇的发现在含有速溶咖啡和起泡奶精的咖啡组合物中加入特定的卡拉胶，即kappa型卡拉胶或iota型卡拉胶或其混合物，则可以通过简单的热水稀释制得三层饮品，任选，但优选，伴随搅拌。所述饮品包括底部液体层，顶部泡沫层，和中间弱凝胶层。中间层的密度介于泡沫层密度和底层密度之间。但是选用其它的卡拉胶如lambda型卡拉胶或是其他的增稠剂如海藻酸盐，以及其它的胶如黄原胶、果胶或其他功能性成分如乳清蛋白微粒则达不到上述技术效果。虽然我们不受这个理论的限制，但是假设了中间凝胶层是依靠kappa或iota型卡拉胶与含乳奶精(dairy creamer)中所含蛋白质，尤其是酪蛋白，以及与其结合的矿物质盐如钙盐和钾盐的相互作用而形成的。
本发明所述组合物的最主要成分是咖啡。速溶咖啡和焙烤咖啡和研磨咖啡都是本领域技术人员所熟知的，该组合物优选含有速溶咖啡、焙烤咖啡和研磨咖啡或其混合物，以组合物的总重量计，咖啡的含量为0.5-25wt％，更优选5-20wt％，更具体地10-15wt％，最优选约12wt％。
第二种组成成分是起泡剂。同样，这种成分也是本领域技术人员所熟知的。起泡剂可以是含有密封压缩气体的增泡剂，如Ep-A-1627572或US-A-2006-0040023所述。其他的增泡剂例子也有记载，如US6168819、US5780092、US-A-6,048,567、US-A-6,129,943和US-A-6,277,429所述。含有的密封压缩气体的增泡剂(优选碳水化合物类增泡剂)的量优选达到1-20wt％，更优选5-15wt％，最优选13wt％。
如US 20020040038A1(EP1627568A1)所述可以选用起泡可溶性咖啡来结合起泡剂和咖啡，以组合物的总重量计，其含量为0.5-25wt％，更优选5-20wt％，再具体地10-15wt％，最优选约12wt％。
第三种组成成分是蛋白质来源。蛋白质的来源优选为乳精(creamer)，如含乳奶精或非乳奶精(non-dairy creamer)，以及牛奶蛋白如酪蛋白。
起泡剂和蛋白质来源可以是两种分开的成分，也可以是相结合的，如本领域所熟知的起泡奶精。以组合物的总重量计，蛋白质来源在组合物中的含量优选为1-20wt％，更优选5-15wt％，最优选约12.5wt％。
本发明所述组合物的第四个必需成份是至少1.3wt％的kappa型卡拉胶、iota型卡拉胶或其混合物，以组合物的总重量计。优选，kappa型卡拉胶、iota型卡拉胶或其混合物在组合物中的含量至少为2wt％，再优选至少4wt％，再优选4-10wt％，甚至更优选5-7wt％，最优选约6wt％。
该组合物还可以含有其它的组成成分作为钾或钙离子的来源，例如钾盐或钙盐，如碳酸钙、碳酸钾、葡萄糖酸钙或葡萄糖酸钾。
本发明所述的组合物如果需要还可以含有更多的成分。例如，该组合物可以进一步含有卡拉胶馏分，其他碳水化合物，如蔗糖或乳糖或其混合物，风味物质，如巧克力、乳酪、牛奶、焦糖或咖啡，和/或着色剂，巧克力片或是维生素。
本发明将通过下述实施例来详细说明。
实施例
对照实施例1
通过将下述原料混合在一起来制备常规的速溶卡布奇诺咖啡对照(reference)混合物：
1.78g 经喷雾干燥的可速溶咖啡
2.22g 糖
1.63g 乳糖
7.06g 包含25.0％脂肪和12.6％酪蛋白的起泡含乳奶精
2.06g 含有密封压缩气体的碳水化合物类增泡剂
0.06g 经喷雾干燥的奶油香精
14.80g 总量
在内径为65mm的400ml烧杯中，用150ml热水(88℃)将上述组合物重建。获得液体层为42mm，泡沫层为22mm的含奶油卡布奇诺咖啡。
实施例2
通过加入1g由kappa型卡拉胶和iota型卡拉胶混合物组成的商用GenulactaLP41卡拉胶来制备对照实施例1所述的组合物，。在重建之前，将其加入干的参照混合物中。以和对照实施例1相同的方式搅拌约8-10s直到粉末全部溶解，将组合物重建，以获得卡布奇诺饮品。
搅拌饮料30s内就形成具有明显的三层的饮料。底部液体层高度35mm，泡沫层高度22mm，形成中间弱凝胶层高度10mm。发现中间层要比泡沫层暗淡而比液体层清亮。饮用时，中间层的口感比液体层粘稠、爽滑。还发现了比泡沫层也要更浓厚和更粘稠。和对照实施例1制备的饮料相比，饮料的整体质感浓稠，口感更爽滑、柔和。
实施例3
通过添加0.08g的经喷雾干燥的人造咖啡香精来制备实施例2的组合物。重建之后获得三层卡布奇诺饮料。品尝时，饮料每一层咖啡香味的浓度均不同，液体层咖啡香味最浓。中间层有令人愉悦舒适的咖啡香味，泡沫层仅有少许咖啡香味。
实施例4
通过添加0.05g经喷雾干燥的天然牛奶香精来制备实施例2的组合物。重建时获得三层卡布奇诺饮料。品尝时，饮料每一层牛奶味的浓度均不同。液体层牛奶味最浓，中间层有较弱但令人愉悦舒适的牛奶味，泡沫层仅有轻微牛奶味。
实施例5
通过添加0.5g ISP RCIC 550iota型卡拉胶来制备对照实施例1的组合物，重建时饮料形成三层明显的分层；其中液体层33mm，中间层8mm，泡沫层18mm。
实施例6
制备实施例2的组合物，除了用含有4.5％酪蛋白的等量无泡非乳奶精代替起泡含乳奶精，重建时饮料形成三层明显的分层，分别是暗淡的底部液体层，仅6mm高的小中间层以及17mm高的泡沫层。混合物中酪蛋白的减少导致了中间层高度的降低。
对照实施例7
通过添加1g商用Genuvisco CSM-2lambda型卡拉胶来制备对照实施例1的组合物。重建时获得有泡沫层和液体层的卡布奇诺饮料。尽管最终得到的饮料较为粘稠，但是却并没有形成第三层。
对照实施例8
通过添加1g商用Simplesse 100乳清蛋白微粒来制备对照实施例1的组合物。重建时饮料仅有明显的泡沫层和液体层两层。
对照实施例9
制备实施例2的组合物，除了用含有4.5％酪蛋白钠的等量无泡非乳奶精代替起泡含乳奶精，并且含密封压缩气体的碳水化合物类增泡剂被全部排除在外。重建时饮料没有泡沫层也没有中间层，尽管凝胶作用发生了，但是由于缺少泡沫而并没有形成层。
实施例10
制备实施例2的组合物，除了用0.3g的食用酸(例如，柠檬酸)和0.3g的碳酸氢盐苏打水代替碳水化合物类增泡剂。重建时饮料有三层明显的分层，分别是暗淡的底部液体层，10mm高的中间层和40mm高的泡沫层。
实施例11
通过添加1g焙烤和研磨咖啡来制备实施例2的组合物。重建时饮料有三层明显分层，分别是暗淡的底部层，15mm的泡沫层和10mm的中间凝胶层。
实施例12
制备实施例2中的组合物，除了用等量的焙烤和研磨咖啡代替经喷雾干燥的速溶咖啡。重建时饮料有三层明显分层，分别是暗淡的底部层，20mm的泡沫层和10mm的中间凝胶层。
对照实施例13
在重建之前，通过添加0.15g由kappa型卡拉胶和iota型卡拉胶混合物构成的商用Genulacta LP41卡拉胶来制备对照实施例1的组合物。重建时获得仅有两层(泡沫层和液体层)的卡布奇诺饮料。
Claims (15)
1.一种咖啡组合物，包括下述成分：
a)咖啡；
b)起泡剂；
c)蛋白质源，其中蛋白质源是：(i)含乳奶精，或(ii)非乳奶精和牛奶蛋白；以及
d)以组合物的总重量计，1.3wt％-10wt％的kappa型卡拉胶、iota型卡拉胶或其混合物。
2.如权利要求1所述的组合物，其中所述咖啡包括速溶咖啡、焙烤研磨咖啡或其混合物。
3.如权利要求1或2所述的组合物，其中相对于组合物的总重量，kappa型卡拉胶、iota型卡拉胶或其混合物的含量为4-10wt％。
4.如权利要求3所述的组合物，其中以组合物的总重量计，kappa型卡拉胶、iota型卡拉胶或其混合物的含量为5-7wt％。
5.如权利要求1所述的组合物，其中以组合物的总重量计，kappa型卡拉胶，iota型卡拉胶或其混合物的含量至少为2wt％。
6.如在权利要求1所述的组合物，其中起泡剂含有含乳奶精。
7.如在权利要求1所述的组合物，其中还含有增泡剂。
8.如权利要求7所述的组合物，其中增泡剂含有密封压缩气体。
9.如在权利要求1所述的组合物，其中还含有食用酸和碳酸盐或重碳酸盐的组合。
10.如在权利要求1所述的组合物，其中还含有蔗糖、乳糖或其混合物。
11.如在权利要求1所述的组合物，其中还含有风味物质。
12.如权利要求11所述的组合物，其中风味物质是乳酪、牛奶或焦糖。
13.如在权利要求1所述的组合物，其中还含有巧克力片。
14.一种制备如在前任一项权利要求所述组合物的方法，其中包括将(i)咖啡、(ii)含乳奶精、或非乳奶精和牛奶蛋白、和(iii)kappa型卡拉胶、iota型卡拉胶或其混合物混合。
15.一种制备三层咖啡饮品的方法，其中包括将热水和权利要求1-13中任一项所述组合物混合。
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|---|---|---|---|
| GB0718364.3 | 2007-09-20 | ||
| GB0718364A GB2452953B (en) | 2007-09-20 | 2007-09-20 | Coffee Composition |
| PCT/GB2008/003220 WO2009037494A1 (en) | 2007-09-20 | 2008-09-22 | Coffee composition |
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| CN101801206A CN101801206A (zh) | 2010-08-11 |
| CN101801206B true CN101801206B (zh) | 2014-07-09 |
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| EP (1) | EP2200448B1 (zh) |
| JP (1) | JP4977783B2 (zh) |
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| CN (1) | CN101801206B (zh) |
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| GB (1) | GB2452953B (zh) |
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| RU (1) | RU2420086C1 (zh) |
| UA (1) | UA94353C2 (zh) |
| WO (1) | WO2009037494A1 (zh) |
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| CN101204216B (zh) * | 2006-12-21 | 2011-10-26 | 天津科技大学 | 含有二十八烷醇的咖啡伴侣及其制备方法 |
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| CN103666980A (zh) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | 咖啡果冻酒 |
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| CN106135599B (zh) * | 2015-04-13 | 2019-12-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | 咖啡萃取液的制备方法及其应用 |
| CN108135204B (zh) | 2015-10-16 | 2022-01-21 | 雀巢产品有限公司 | 用于递送多层饮料的套装 |
| ES2656778B1 (es) * | 2016-11-11 | 2018-11-27 | Luisa SANCHEZ GARCÍA | Procedimiento para la elaboración de un combinado de café con pimentón, y producto así obtenido |
| CN114343041B (zh) * | 2022-01-24 | 2024-01-30 | 瑞幸咖啡科技(海南)有限公司 | 一种用于制备分层饮料的零热量糖浆及其制备方法与应用 |
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- 2008-09-22 CA CA2700084A patent/CA2700084C/en active Active
- 2008-09-22 UA UAA201004616A patent/UA94353C2/ru unknown
- 2008-09-22 DE DE602008006436T patent/DE602008006436D1/de active Active
- 2008-09-22 RU RU2010115494/10A patent/RU2420086C1/ru not_active IP Right Cessation
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| Publication number | Publication date |
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| GB0718364D0 (en) | 2007-10-31 |
| DE602008006436D1 (de) | 2011-06-01 |
| RU2420086C1 (ru) | 2011-06-10 |
| US20100310727A1 (en) | 2010-12-09 |
| JP2010539896A (ja) | 2010-12-24 |
| ATE505955T1 (de) | 2011-05-15 |
| CA2700084A1 (en) | 2009-03-26 |
| DK2200448T3 (da) | 2011-06-20 |
| CA2700084C (en) | 2013-05-07 |
| CN101801206A (zh) | 2010-08-11 |
| BRPI0816954A2 (pt) | 2014-10-07 |
| EP2200448A1 (en) | 2010-06-30 |
| UA94353C2 (en) | 2011-04-26 |
| GB2452953B (en) | 2010-03-10 |
| IL204396A (en) | 2015-07-30 |
| PL2200448T3 (pl) | 2011-09-30 |
| EP2200448B1 (en) | 2011-04-20 |
| KR20100068456A (ko) | 2010-06-23 |
| US8529973B2 (en) | 2013-09-10 |
| BRPI0816954B1 (pt) | 2017-05-16 |
| KR101218526B1 (ko) | 2013-01-03 |
| ES2365194T3 (es) | 2011-09-26 |
| GB2452953A (en) | 2009-03-25 |
| WO2009037494A1 (en) | 2009-03-26 |
| JP4977783B2 (ja) | 2012-07-18 |
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Effective date of registration: 20170103 Address after: Utrecht, Holland Province Patentee after: Sara Lee/DE B.V. Address before: Illinois State Patentee before: Kraft Foods R. & D., Inc. |