CN104066337A - Black coffee product - Google Patents
Black coffee product Download PDFInfo
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- CN104066337A CN104066337A CN201280067709.2A CN201280067709A CN104066337A CN 104066337 A CN104066337 A CN 104066337A CN 201280067709 A CN201280067709 A CN 201280067709A CN 104066337 A CN104066337 A CN 104066337A
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Abstract
Black coffee products and methods of making the black coffee products are disclosed. In an embodiment, the black coffee products include skim milk powder ranging from about 0.1% to about 10% by weight, coffee powder ranging from about 0.1% to about 10% by weight, and sugar ranging from about 1% to about 20% by weight. The black coffee products have been exposed to a high temperature process. The black coffee product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.
Description
Background technology
The disclosure relates generally to food.More particularly, the disclosure relates to black coffee (black coffee) product and prepares the method for black coffee product.
Coffee is the complex mixture of hundreds of compounds, and it forms unique and joyful fragrance and the taste that a lot of consumers expect in the time of combination.In addition, drink coffee and be not only for its desirable local flavor, and normally for other reason, as in order to increase short-term psychology vigilance.
Black coffee has bitter taste and unengaging pleasant impression conventionally.Therefore, black coffee can not be tried to please larger consumer colony.Be that drink coffee product often contains milk component, thereby have brown (characteristic feature of coffee-milk mixture), this may can not try to please consumer in aesthetic standard.
General introduction
The disclosure provides black coffee product and prepares the method for black coffee product.In embodiments, black coffee product comprises skimmed milk power, approximately 0.1 % by weight extremely ground coffee and the approximately 1 % by weight extremely sugar of approximately 20 % by weight scopes of approximately 10 % by weight scopes of approximately 0.1 % by weight to approximately 10 % by weight scopes.Black coffee product has been exposed to high hot temperature degree and under the milk without any interpolation or cream, has had the outward appearance of natural black coffee.Black coffee product can be to be drink coffee product, and it can drink in the time of cold, gentle heat.
Under any embodiment as herein described, skimmed milk power can be in the extremely scope of approximately 8 % by weight of approximately 2 % by weight.Ground coffee can be in the extremely scope of approximately 8 % by weight of approximately 2 % by weight.Sugar can be in the extremely scope of approximately 15 % by weight of approximately 5 % by weight.
Under any embodiment as herein described, black coffee product can comprise that flavouring agent is as fibert, chocolate, caramel, vanilla or its combination.Black coffee product can also comprise at least one in stabilizing agent, vitamin or mineral matter.
In another embodiment, the disclosure provides the method for preparing black coffee product.Described method comprises approximately 0.1 % by weight to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to ground coffee and approximately 1 % by weight to the sugar of approximately 20 % by weight scopes of approximately 10 % by weight scopes combined in the aqueous solution, and described in ultra-high temperature sterilizing solution to form black coffee product.Ultra-high temperature can be the scope of approximately 120 DEG C to approximately 150 DEG C.Described method can further comprise flavouring agent is added into the aqueous solution as fibert, chocolate, caramel, vanilla or its combination.Described method also can comprise at least one in stabilizing agent, vitamin or mineral matter is added into the aqueous solution.
In alternate embodiment, the disclosure provides the method for preparing black coffee product.Described method comprises that by approximately 0.1 % by weight the ground coffee to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to approximately 10 % by weight scopes, approximately 1 % by weight to the sugar of approximately 20 % by weight scopes and at least one component combines as flavouring agent, stabilizing agent, vitamin, mineral matter or its are combined in the aqueous solution.Described method further comprises that this solution of heating, this solution that homogenizes, high hot temperature degree sterile solution and cooling solution are to form black coffee product.
Advantage of the present disclosure is to provide the black coffee product of improvement.
Another advantage of the present disclosure is to provide the black coffee product that has milk component but still retain the color of the natural black coffee without any interpolation milk.
Another advantage of the present disclosure is to provide the improved method of preparing black coffee product.
Other Characteristics and advantages is described herein, and will be obvious according to following the detailed description and the accompanying drawings.
Accompanying drawing summary
Fig. 1 shows the formulation of 5 samples of coffee product.
Fig. 2 is presented at before high heat treatment and the photo of coffee product afterwards.
Describe in detail
The disclosure relates generally to black coffee product and prepares the method for black coffee product.In general embodiment, the disclosure provides black coffee product, it comprises approximately 0.1 % by weight to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to the ground coffee of approximately 10 % by weight scopes with in the 1 % by weight sugar to approximately 20 % by weight scopes.Black coffee product can be to be drink coffee product, and it can drink in the time of cold, gentle heat.
Surprisingly, inventor finds, if defatted milk (completely contradicting with conventional fatty milk) mixes with coffee, and makes mixture stand high heat treatment (for example UHT), product seems black so, quite like the natural black coffee that does not contain milk.But black coffee product as herein described keeps the taste that contains the coffee that adds milk.
As used herein, mean to there is the natural black identical with the black coffee that does not comprise any milk or cream about the term " black " of black coffee product, or near-black, have than comprising equivalent defatted milk but without undergoing the more transparent and more haze-free outward appearance of the heat treated coffee of the present invention.
As used herein, term " defatted milk " means the milk of fat content lower than 3 % by weight (for example, by weight lower than 2.5%, 2%, 1.5%, 1%, 0.5%, 0.1% or 0%).
Under any embodiment as herein described, skimmed milk power (can also comprise particle and particulate) can be in the extremely scope of approximately 10 % by weight of approximately 1 % by weight.More particularly, described amount can be by weight approximately 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% etc.Should be understood that the end points of the preferable range of the further expression amount of amount of any two skimmed milk powers of enumerating herein.For example, the amount of approximately 2 % by weight and approximately 8 % by weight can represent the discrete amount of skimmed milk power, and approximately 2 % by weight are to the preferable range of the skimmed milk power of approximately 8 % by weight scopes.
Under any embodiment as herein described, ground coffee (can also comprise particle and particulate) can be in the extremely scope of approximately 10 % by weight of approximately 0.1 % by weight.More particularly, described amount can be by weight approximately 0.1%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% etc.Should be understood that the end points of the preferable range of the further expression amount of amount of any two ground coffees of enumerating herein.For example, the amount of approximately 2 % by weight and approximately 8 % by weight can represent the discrete amount of ground coffee, and in the extremely preferable range of the ground coffee of approximately 8 % by weight scopes of approximately 2 % by weight.
Under any embodiment as herein described, sugar (it can be any applicable sweetener) can be in the extremely scope of approximately 20 % by weight of approximately 1 % by weight.More particularly, described amount can be by weight approximately 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20% etc.Should be understood that the end points of the preferable range of any two sugared further expression amounts of amount of enumerating herein.For example, the amount of approximately 5 % by weight and approximately 15 % by weight can represent sugared discrete amount, and in the extremely sugared preferable range of approximately 5 % by weight scopes of approximately 2 % by weight.Alternatively, in alternate embodiment, sugar can be replaced by sugar-free sweetener.
Under any embodiment as herein described, black coffee product can comprise any applicable flavouring agent.Such flavouring agent can comprise fibert, chocolate, caramel, vanilla or its combination.
Under any embodiment as herein described, black coffee product can comprise one or more stabilizing agents, buffer salt, vitamin and/or mineral matter.The example of stabilizing agent comprises gelatin, starch, natural gum (gum), emulsifying agent, buffer, carbonate etc.The example of buffer salt is sodium citrate, dipotassium hydrogen phosphate, sodium acid carbonate and calgon.
The example that is optionally present in mineral matter, vitamin and other micronutrient in alimentation composition comprises vitamin A, vitamin B1, vitamin B2, pyridoxamine, cobalamin, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, nicotinic acid, biotin, pantothenic acid, choline, calcium, phosphorus, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine and L-BETAIN.
In another embodiment, the disclosure provides the method for preparing black coffee product.Described method comprises approximately 0.1 % by weight to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to ground coffee and approximately 1 % by weight to the sugar of approximately 20 % by weight scopes of approximately 10 % by weight scopes combined in the aqueous solution, and described in heat treatment solution to form black coffee product.Temperature at approximately 110 DEG C to approximately 150 DEG C is carried out heat treatment of the present invention, for example, as ultra-high temperature processing (UHT) or retort process (retortprocess).Ultra-high temperature process and retort process are known in the art.
Under any embodiment as herein described, heat treated temperature can be the scope of approximately 110 DEG C to approximately 150 DEG C.More particularly, temperature can be approximately 110 DEG C, 120 DEG C, 125 DEG C, 130 DEG C, 135 DEG C, 140 DEG C, 145 DEG C, 150 DEG C etc.Should be understood that any two temperature of enumerating can further represent the end points of temperature preferable range herein.For example, 130 DEG C and 140 DEG C of temperature can represent indivedual temperature of ultra-high temperature process, and approximately 130 DEG C of temperature preferable range to approximately 140 DEG C of scopes.Heat treatment can be carried out any applicable duration, for example approximately 10 seconds to approximately 60 minutes.Temperature is higher, and conventionally required duration of heat treatment is shorter.If heat treated temperature is at approximately 110 DEG C to approximately 130 DEG C, preferably approximately 1 minute to the approximately 60 minutes duration so.If approximately 130 DEG C to 150 DEG C of heat treated temperature, preferably approximately 10 seconds to approximately 10 minutes so heat treated duration.
Described method may further include flavouring agent is added into the aqueous solution as fibert, chocolate, caramel, vanilla or its combination.Described method also can comprise at least one in stabilizing agent, vitamin or mineral matter is added into the aqueous solution.Can before or after processing, excessive heat add other composition.
During processing and producing black coffee product, any component of black coffee product can under agitation be carried out as the hydration in solution of skimmed milk power, ground coffee, sugar and flavouring agent, carry out afterwards one or more steps as heat treatment (low or superelevation), homogenize, cooling and/or fill sterile chamber under aseptic condition.
In alternate embodiment, the disclosure provides the method for preparing black coffee product.Described method comprises that by approximately 0.1 % by weight the ground coffee to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to approximately 10 % by weight scopes, approximately 1 % by weight to the sugar of approximately 20 % by weight scopes and at least one component combines as flavouring agent, stabilizing agent, vitamin, mineral matter or its are combined in the aqueous solution.If needed, can be with the indivedual components of any applicable sequential combination.Described method further comprises that heated solution (for example, at 70 DEG C to approximately 90 DEG C) is to contribute to contents melting in solution, and the solution that homogenizes, ultra-high temperature sterile solution and cooling solution are to form black coffee product.Then solution can be packed and is sold to consumer.
Embodiment
As an example and and unrestricted, the following example explanation each embodiment of the present disclosure.
Embodiment 1
The sample #1-5 of coffee product is provided according to the composition list providing in Fig. 1.After composition, sample #4-5 is exposed to ultra-high temperature processing.Fig. 2 be presented at excessive heat process before or after the photo of coffee product sample.As clear illustrating in Fig. 2, coffee product had emulsus outward appearance before excessive heat is processed, and after excessive heat is processed, had the outward appearance of black coffee product.
The sensory attribute of sample #1-3 comprises taste and the outward appearance of emulsus coffee product.The sensory attribute of sample #4-5 comprises appearance of black, transparent, does not bleach but has milky flavour and quality (body).In the storage life test of 37 DEG C and 30 DEG C, after 3 months, sample #4-5 shows does not have obvious sedimentation and clarification, has the coffee taste not too with newborn taste.
Should be understood that the various variations to currently preferred embodiment as herein described and change will be obvious to those skilled in the art.Can not depart from the spirit and scope of theme of the present invention and in the situation that not reducing its desired-advantage, make this variation and change.Therefore, such variation and change are intended to be contained by claims.
Claims (20)
1. black coffee product, it comprises:
Approximately 0.1 % by weight is to the skimmed milk power of approximately 10 % by weight scopes;
Approximately 0.1 % by weight is to the ground coffee of approximately 10 % by weight scopes; With
Approximately 1 % by weight is to the sugar of approximately 20 % by weight scopes.
2. the black coffee product of claim 1, wherein said skimmed milk power is the scope to approximately 8 % by weight in approximately 2 % by weight.
3. the black coffee product of claim 1, wherein said ground coffee is the scope to approximately 8 % by weight in approximately 2 % by weight.
4. the black coffee product of claim 1, wherein said sugar is the scope to approximately 15 % by weight in approximately 5 % by weight.
5. the black coffee product of claim 1, wherein said coffee product is to be drink coffee product.
6. the black coffee product of claim 1, comprises the flavouring agent that is selected from fibert, chocolate, caramel, vanilla and combination thereof.
7. the black coffee product of claim 1, comprises at least one in stabilizing agent, vitamin or mineral matter.
8. prepare the method for black coffee product, described method comprises:
Approximately 0.1 % by weight to skimmed milk power, approximately 0.1 % by weight to ground coffee and approximately 1 % by weight to the sugar of approximately 20 % by weight scopes of approximately 10 % by weight scopes of approximately 10 % by weight scopes is combined in the aqueous solution; With
Described in heat treatment, solution is to form described black coffee product.
9. the method for claim 8, wherein said heat treatment temperature is the scope of approximately 110 DEG C to approximately 150 DEG C.
10. the method for claim 8, wherein said skimmed milk power is the scope to approximately 8 % by weight in approximately 2 % by weight.
The method of 11. claims 8, wherein said ground coffee is the scope to approximately 8 % by weight in approximately 2 % by weight.
The method of 12. claims 8, wherein said sugar is the scope to approximately 15 % by weight in approximately 5 % by weight.
The method of 13. claims 8, comprises the flavouring agent that is selected from fibert, chocolate, caramel, vanilla and combination thereof is added into the described aqueous solution.
The method of 14. claims 8, comprises at least one in stabilizing agent, vitamin or mineral matter is added into the described aqueous solution.
15. prepare the method for black coffee product, and described method comprises:
The component that ground coffee by approximately 0.1 % by weight to the skimmed milk power of approximately 10 % by weight scopes, approximately 0.1 % by weight to approximately 10 % by weight scopes, approximately 1 % by weight to the sugar of approximately 20 % by weight scopes and at least one is selected from flavouring agent, stabilizing agent, vitamin, mineral matter and combination thereof combines in the aqueous solution;
Heat described solution;
Described solution homogenizes;
Solution described in heat treatment; And
Cooling described solution is to form described black coffee product.
The method of 16. claims 15, wherein said heat treatment temperature is the scope of approximately 110 DEG C to approximately 150 DEG C.
The method of 17. claims 15, wherein said skimmed milk power is the scope to approximately 8 % by weight in approximately 2 % by weight.
The method of 18. claims 15, wherein said ground coffee is the scope to approximately 8 % by weight in approximately 2 % by weight.
The method of 19. claims 15, wherein said sugar is the scope to approximately 15 % by weight in approximately 5 % by weight.
The method of 20. claims 15, wherein said flavouring agent is selected from fibert, chocolate, caramel, vanilla and combination thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201280067709.2A CN104066337A (en) | 2011-12-22 | 2012-12-17 | Black coffee product |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011084452 | 2011-12-22 | ||
| CNPCT/CN2011/084452 | 2011-12-22 | ||
| CN201280067709.2A CN104066337A (en) | 2011-12-22 | 2012-12-17 | Black coffee product |
| PCT/EP2012/075789 WO2013092487A1 (en) | 2011-12-22 | 2012-12-17 | Black coffee product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104066337A true CN104066337A (en) | 2014-09-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280067709.2A Pending CN104066337A (en) | 2011-12-22 | 2012-12-17 | Black coffee product |
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| Country | Link |
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| CN (1) | CN104066337A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW223009B (en) * | 1991-04-19 | 1994-05-01 | Mitsubishi Chemicals Co Ltd | |
| US5800850A (en) * | 1995-07-07 | 1998-09-01 | Nestec S.A. | Process for reducing spoilage of sterilized liquid products |
| US20030152676A1 (en) * | 2000-01-31 | 2003-08-14 | Mizuo Yajima | Process for producing foods having good keeping qualities and food keeping agents |
| CN1473007A (en) * | 2000-10-31 | 2004-02-04 | �Ʒ� | Soluble black coffee |
-
2012
- 2012-12-17 CN CN201280067709.2A patent/CN104066337A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW223009B (en) * | 1991-04-19 | 1994-05-01 | Mitsubishi Chemicals Co Ltd | |
| US5800850A (en) * | 1995-07-07 | 1998-09-01 | Nestec S.A. | Process for reducing spoilage of sterilized liquid products |
| US20030152676A1 (en) * | 2000-01-31 | 2003-08-14 | Mizuo Yajima | Process for producing foods having good keeping qualities and food keeping agents |
| CN1473007A (en) * | 2000-10-31 | 2004-02-04 | �Ʒ� | Soluble black coffee |
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Application publication date: 20140924 |