DK152326B - AROMATIZED, TOUGH COFFEE PRODUCT - Google Patents

Description

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The present invention relates to an aromatized dry, packaged coffee product having one pleasant coffee aroma in the upper free volume of the package.

Soluble beverage powders such as spray-dried coffee products are relatively poor in aroma compared to the source material or parent material thereof, namely roasted and ground coffee. Low flavor resistance also occurs in certain types of roasted coffee material such as most decaffeinated coffee types and the pressed roasted coffee materials disclosed in U.S. Patents Nos. 1,903,362, 3,615,667 and 3,801,716. These low-flavor beverage products have a low amount of aroma from the beginning, so that at the first opening of the product, the user finds only a weak aroma impression and the amount of aroma present in the product disappears quickly after the first opening of the container, so that at subsequent openings of the container during a typical period of use of the product, no or only a small amount of aroma is developed.

To date, most efforts to add natural aroma to consumable products have concentrated on the addition of 2Q roasted aroma to soluble coffee, such as spray-dried or freeze-dried coffee. It is therefore understandable that the main emphasis of the present invention is on the aromatization of coffee products. However, the product according to the invention can be used for the aromatization of consumable products, and it can be used with coffee substitutes or sprinkled coffee products which may contain roasted cereals (e.g. wheat), chicory or other vegetable material.

At present, virtually all kinds of commercially soluble coffees are combined with coffee oil, for example by spraying the soluble coffee prior to packing with either pure or flavored coffee oil. In this way, the soluble coffee material will have a flavor more similar to non-decaffeinated roasted and ground coffee. The addition of oil is generally done by the well-known oil plating technique; disclosed in U.S. Patent No. 3,148,070 or by oil injection (disclosed in U.S. Patent No. 3,769,032.

They currently include commercially available 2

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roasted coffee products not added flavor, as all attempts to make a more aromatic product aim to preserve the aromatics found in the freshly roasted kaf-5 beans.

Coffee oil with or without added flavor has been the preferred medium for flavoring coffee materials, such products still being described as pure coffee; however, the techniques developed for the preparation of coffee oil (see Sivetz, Coffee Processing Technology, Vol. 2, Avi Publishing Company, 1963, pages 21-30) such as solvent extraction or extraction of roasted coffee oil are not very desirable, with the manufacturer standing left either with solvent-roasted coffee or a pressing residue, and both of these must either be further processed or discarded. Adding oil to a coffee product has also proved troublesome in that unwanted oil droplets may appear on the surface of the liquid beverage made from the oily product. Thus, it would be advantageous if processes were developed to flavor coffee products which used entirely coffee or other vegetable materials but did not need the production or addition of coffee oil or other glyceride material.

Vegetable material particles having an essentially insoluble cellular structure and a natural oil content of at least 1% and preferably at least 3% by weight such as coffee particles, which are in the form of roasted whole coffee beans or divided coffee roasted particles, including ground or carbonated coffee. Loidly painted particles are used as a carrier for coffee aroma.

The particles can be recovered from pressed roasted coffee or even used, roasted and ground coffee such as the waste residue from the production of soluble coffee. These particles are contacted with volatile aromatic compounds such that these aromatics are trapped or adsorbed in an amount greater than 0.1% by weight.

Although it would be theoretically possible to adsorb aromatics in an amount of up to approx. In practice, quantities greater than 1% are difficult to obtain. Conventionally roasted and ground coffee material with no aromatics added

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3 substances, contain such in an amount of less than 0.05% by weight. The aroma in serous: dry, packaged coffee product according to the invention, thus having a pleasant coffee aroma in the upper free volume of the package, is characterized in that it consists of a mixture of a low aroma coffee material and particles of aroma-coated roasted coffee. said particles being present in an amount of 0.05-2 wt.%, based on the caffeine material, and having a substantially water-insoluble cellular structure and a natural oil content of at least 3 wt.%, and wherein said particles on it has adsorbed natural aromatic volatiles from roasted coffee in an amount of more than 0.2% by weight.

When it is desired to obtain particles less than 200 µ, it has proved quite useful to use cryopulverization technique 15 such as that disclosed in U.S. Patent No. 3,965,267. Conventionally soluble coffee material such as spray-dried or freeze-dried coffee has not been found to be a useful carrier when used in the process of the present invention. Soluble coffee powder has not been found to adsorb, retain or stabilize aromatics to the same degree or in the same way as the roasted coffee used in accordance with the present invention.

The methods by which the shaken particles are brought into contact with aromatics in order to. Contained aroma in the par-25 particles can be many and varied. High pressure and / or low particle temperatures can be used to bring up the aroma uptake to a maximum or shorten the time it takes to achieve a desired degree of aromatization; however, such conditions are not necessary. However, it will usually be desirable to reduce to a minimum the amount of moisture coming into contact with the particles both before, during and after the aromatization. The moisture content and amount of material that gives off aromatics to the roasted particles should be controlled in such a way that the water content of the particles 35 is kept below approx. 15% by weight. Appropriate condensation, evaporation, expulsion and / or other separation techniques can be used to separate moisture and aromatics contained in aroma-bearing gas streams, frozen aroma products or

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4 liquid aromatic condensates. It may also be desirable to separate aromatics from carrier gases (e.g., CC ^) in which they are present. Among the techniques useful for adsorbing aromatics into the roasted particles are 5: 1) Placing a mixture of the roasted particles and a condensed COaroma frosting composition in a ventilated container, preferably above -40 ° C, and allowing the CC the ^ portion of the frosting preparation sublimates away; 2) disposing of both the shaken particles and a condensing medium or two counter pressure vessels and then raising the temperature of the container containing the frosting preparation to evaporate it and provide elevated pressure; 3) combining a highly concentrated aqueous aroma condensate with the roasted particles in such an amount that the particles are not undesirably wetted; 4) condensation of aromatics on chilled roasted particles; 5) passing a low moisture content aroma-carrying gas through a bed or column of shredded particles.

The aromatics which may be used in the present invention may be derived from any of the many sources well known to those skilled in the art. Depending on the contact method to be used, the aroma may be present as a component of a gas, a liquid condensate or a condensed frozen preparation. Among the flavors that can be used are coffee oil flavors as described in US Pat.

30,947,634; aroma obtained during the roasting of green coffee as described in U.S. Patent No. 2,156,212; aroma obtained by grilling roasted coffee as described in U.S. Patent 3,021,218; steam distilled volatile aromas obtained from roasted and ground coffee as described in United States Patent Nos. 2,562,206, 3,132,947, 3,244,521, 3,421,901, 3,532,507 and 3,615,665 as well as the vacuum distilled aromas obtained from roasted and ground coffee as described in U.S. Pat.

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5 Scriptures Nos. 2,680,687 and 3,035,922. Of course, it would also be possible to use volatile synthetic chemical compounds that duplicate or simulate the aromatic compounds naturally present in roasted coffee. As will be appreciated by those skilled in the art, the addition of volatile aromatic compounds to consumable products in addition to providing the desired flavor enhancement will also have a flavor effect due to the presence of a proportion of these compounds in the consumable product at the time of ingestion.

For use in the invention, a high carbon dioxide aroma gas, preferably over 80% by weight, is obtained from a source such as a commercial coffee grinding equipment. This gas is preferably passed through a first condenser where it is cooled to between 2 ° C and 10 ° C and where most of the water vapor present in the gas is condensed.

This gas is then fed to a condenser, such as a sheathed and scraped wall heat exchanger, which is cooled by a refrigerant in the form of a liquefied gas such as liquid nitrogen, where the gas is condensed and takes the form of a so-called carbon dioxide frost.

This frosting composition is then placed in a pressure vessel where it is heated, for example by means of an ambient water jacket, to at least -29 ° C and preferably to between 2 and 65 ° C. The amount of the frosting preparation and the pressure vessel has such sizes 25 that a gas pressure of at least 6.8 atmospheres is developed in the vessel (s). When the temperature of the frosting composition rises above -56.6 ° C, the solid carbon dioxide present in the frosting preparation is converted to a flavor-bearing liquid phase and / or saturated vapor phase.

The aroma-bearing carbon dioxide vapor is then contacted with roasted coffee, and this contact takes place either in the same container in which the frosting preparation has been evaporated, or in another container which is fed with the aroma-bearing carbon dioxide vapor. As will be appreciated by those skilled in the art, the total volume of all the containers and the connecting wires, when two or more containers are used, will be inversely proportional to the pressure exerted.

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wound in the system.

After that contact period, the container containing the low-aromatized roasted adsorbent will, if necessary, be isolated and then cooled, usually to a temperature 5 below 0 ° C and preferably below -45 ° C before being aerated. This cooling step will cause additional coffee aromatics to be adsorbed due to the adsorbent's ability / capacity (i.e. capillary condensation in the microporous structure). Of course, it would be possible to bring this further adsorption to the maximum by cooling to the point where a frosting composition is restored. At this point, the pressure in the container would approach atmospheric pressure, and it would usually be desirable then to heat and vent the container to remove carbon dioxide and raise the temperature of the contents to above 0 ° C.

When separate containers are used for the antifreeze and the adsorbent material, it will be possible to recover a portion of the aromatics which could be vented from the adsorbent-containing container together with the carbon dioxide. This can be done by isolating the freezer container and cooling it to re-condense carbon dioxide to the frozen state. If this refrigerated freezer container is then connected to the aeration line of the adsorbent container, the vented vapor will go to the freezer container where they will be condensed and then available to flavor an additional portion of roasted coffee.

The specific particle size of the roasted coffee to be flavored and then incorporated into the product of the present invention has not been found to be critical. The use to be made of the aroma-bearing particles can dictate the size parameter. For example, it may be desired (1) to flavor whole coffee beans, and a few of them could be incorporated into a container of roasted and ground coffee or a soluble coffee product, thereby producing a unique-looking product; (2) to flavor aromatic roasted coffee whose particle size

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7 votes on the roasted and painted product with which to mix; and (3) aromatizing 20 mesh (U.S. Standard Screen; 840 µ) particles or less for incorporation into a soluble coffee product. Fine milled shredded material having a particle size below 200 µ and preferably approx. Advantageously, 25 µ can be obtained by the cryopulverization technique disclosed in the aforementioned United States Patent No. 3,965,267.

Colloidal size particles can also be used.

The oil content of the shredded particles of at least 1% and preferably at least 3% is believed to increase the ability of the cellular particles to capture aromatics. This increase is evidenced by adsorption of a higher amount of aromatics and / or a wider range of aromatics. It has also been found that this oil component may also serve a useful purpose when a flavored, powdered coffee product made in accordance with the present invention is packed in glass jars, as even tiny amounts of oil contained in the packaged product will prevent small particles of material from sticking firmly on the inside of the glass jar, thereby producing a possible smaller net appearance.

The moisture content of the roasted coffee material used as a starting material should be less than approx. 7% to avoid stability problems of the fixed aromatics, especially in the period before the aroma-bearing adsorbent is mixed with the low-aroma coffee product. Once the mixture is completed, any excess moisture present in the aroma-bearing adsorbent will migrate to the low-aroma product which has already been dried to a stable moisture content. Since the flavored adsorbent can be added in an amount of less than 2% by weight of the lava aroma material, the total amount of moisture transferred will be insignificant.

Some examples serve to elucidate the invention.

EXAMPLE 1 300 g of roasted and ground coffee were placed in a CC> 2 rinsed 8

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2 liter large Parr bomb. Another Parr bomb containing 200 g of frozen gas from a coffee grinder was placed in a 50 ° C hot water bath, thereby sublimating the frost preparation and giving an internal temperature of approx. 24 ° C and a maximum pressure of approx.

5 62.2 atmospheres. Using a high pressure pipe connection, the two Parr bombs are then held at room temperature for 3 hours.

The bomb containing the roasted and ground coffee was isolated and then cooled and held for approx. -70 ° C for 10 hours. This bomb was then aerated and heated to 0 ° C. The resulting flavored roasted and ground coffee had an intense aroma of freshly roasted coffee.

Example 2 200 g of frozen gas from a coffee grinder and 300 g of normally ground roasted coffee (average particle size 860 µ) were placed and enclosed in a 2 liter large Parr bomb under CC> 2 atmosphere. Three layers of paper erosion was placed between the frosting preparation and the coffee as an adsorbent to absorb moisture from the frosting component and minimize cake formation of the roasted coffee. The contents of the bomb were then heated to 20 room temperature (24 ° C) over 3 hours at a pressure of approx. 41.8 atmospheres and these conditions were maintained for a further 1 hour. Using dry ice, the bomb was cooled for up to 20 hours until the internal pressure was reduced to atmospheric pressure. Thereafter, the Parr bomb was heated by an ice bath to 0 ° C and ca. 14.6 atmospheres; then CO 2 was vented slowly from the system. Under a CC> 2 atmosphere, the Parr bomb was opened and the aromatized roasted coffee was extracted and mixed with agglomerated, spray-dried coffee powder in an amount of 0.58% by weight (1 g per 170 g powder) and air-tight in a glass jar underneath. C02 atmosphere.

Example 3

The treatment of Example 2 was repeated using finely ground (average particle size 620 µ) roasted and ground coffee and whole beans instead of normal ground coffee.

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The hermetically sealed jars for each of these three variants were evaluated periodically, both organoleptically and with a carbon gas chromatograph (GC) and compared with a control sample flavored by the addition of a mill gas-flavored 5 coffee oil (frost ratio / oil ratio 1.8 : 1) to a 170 g crack with agglomerated spray-dried coffee in an amount of 0.2%.

The flavored coffee oil was prepared in accordance with the high pressure decanting technique disclosed in OSA Patent No. 4,119,736. Thus, the amount of 10 mill freezer absorbed in the preparation of all the samples was of comparable size (0.67 and 0.61 g per jar, respectively). Table 1 shows the relative amount of total volatile hydrocarbon compounds present in 3 cm of the top compartment of the tightly closed jars as a function of time at storage 35 ° C.

Table 1

Stability of storage at 35 ° C of flavored soluble coffee.

Average GC values in millions (+ 10%).

20 Aroma- Coffee Oil, Roasted He- Normal Ground Finely ground ribs control le beans roasted coffee coffee ______ fe_

Stock Time, Week 25 0 1.75 1.10 4.30 2.00 2 1.81 1.15 3.60 2.20 4 1.75 1.13 - 1.80 6 1.60 1.00 3, 10 1.90 8 1.50 1.15 3.10 2.00 30 10 1.40 1.20 3.10

A study of Table 1 shows that soluble coffee aromatized right with the various sized particles of aromatized roasted coffee gave excellent results with regard to GC counts of the top space, regardless of the original aroma level. Organoleptic ratings confirm the above data.

For the GC measurements periodic 10 was performed

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organoleptic ratings on each sample of a panel of experienced coffee tasters. In short, a typical organoleptic assessment consists of two compartments. First, the oxygen content of the closed jar is determined using a Beckman oxygen analyzer, model C2. The oxygen content should be less than 4%. Then the jar's lid is broken and the relative quality, intensity and nature of the aroma in the top room is noted by three to five experienced panel members, each with its own set of samples. The jars are then jointly ranked according to their relative intensities (impressions) on a scale of 1 (zero) to 9 (very intense) and according to their relative quality on a scale of 1 (extremely poor) to 9 ( excellent). The second phase of the assessment involves the preparation of a cup of the soluble coffee and a determination of the relative (instantaneous) aroma and taste of each cup. Finally, a visual inspection of each cup's surface appearance was performed and the presence of oil, roasted coffee or other substance was noted. In addition, for these samples, the cups were gently decanted and the presence of sediment was noted. In general, a rough assessment showed that 40% of the cups made with the normally ground sample had 1-5 stains on the surface and / or a filtration product-like sediment in the bottom of the cup. For the finely ground sample, about 30-40% of the prepared cups contained a light, 25 filtration product-like sediment after decanting the brew. The surface of the samples from all the variants was completely oil-free. The coffee oil control sample provided cups with clear surface oil.

Tables 2 and 3 indicate the average ratings from the 30 panel members for jar flavor and quality, respectively, as a function of storage time.

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Table 2

Effect of storage at 35 ° C on the jar flavor impression rating (impression rated on a scale of 1 to 9)

Time, Coffee- All Normal- Fine - 5 weeks oil_beans ground_milled 0 7.5 6.5 6.5 7.0 2 6.0 5.0 6.0 6.5 4 5.5 4.5 6.0 6 , 0 6 5.7 5.0 6.0 6.0 10 8 6.0 5.0 5.0 6.0 5.5 10_6 / 3_6.0 6.0_-

Table 3

Effect of storage at 35 ° C on the assessment of the quality of the pot's aroma (quality rating on a scale of 1 15 to 9) ___

Time, Coffee- All Normal- Finuger oil_beans painted_milled 0 7.0 6.5 7.0 7.0 2 5.7 5.0 7.0 6.5 20 4 5.0 4.0 6.5 5.5 6 6.0 4.0 5.5 5.5 8 6.0 5.0 6.0 6.0 5.0 10_6 / 0_6.0 6.0_-

As will be seen from the above results, the flavor and quality of the tested variants are comparable to the flavored oil control. The gas chromatograms of the variants all exhibited a top space composition very similar to that of the control.

After 10 weeks of storage at 35 ° C, the sealed jars 30 were evaluated by an experiment during the use period which reflects a simulation of actual consumer use day by day. The results of this study showed that all three variants had a flavor impression and a quality comparable to that of oil control.

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Example 4

Spent ground coffee was dried to a 7% by weight water content, and 300g of it was placed in a 2 liter Parr bomb containing a bottom layer of 200g of mill gas frost and a layer of 5 paper napkins. The bomb was then hermetically sealed, heated to room temperature (about 59 atmospheres) and after 3 hours the bomb was cooled with dry ice to reduce its pressure to atmospheric pressure. The bomb was then placed in an ice bath, heated to 0 ° C and aired. The flavored spent ground coffee was then mixed with soluble coffee powder and contained in an amount of 0.5%. After storage under inert conditions, the resulting product was characterized as having a pronounced and pleasant coffee-like aroma with a slightly more fresh character than the products of Examples 2 and 3.

Example 5 Dark roasted Colombian coffee beans were cryop Powdered using liquid nitrogen as cryogenic liquid. The painted particles had an average size of 125 µ and were kept under a dry atmosphere. Then, the 20 particles were mixed well with coffee mill gas freeze at a weight of 1.2: 1. The mixture was then transferred to a pre-cooled, needle-hole vented jar and stored at -8 ° C overnight. Then, the flavored particles were combined with spray-dried coffee agglomerate in an amount of 0.2% by weight and packed in glass jars under an inert atmosphere. After prolonged storage, the jars are found to contain a pleasant top room flavor.

Claims (5)

1. Aromatized dry, packaged coffee product with a pleasant coffee aroma in the upper free volume of the package, characterized in that it consists of a mixture 5 of low-aromatic coffee material and aroma-laden roasted coffee particles, which are present in an amount of 0.05-2. % by weight based on the coffee material, and has a substantially water-insoluble cellular structure f and a natural oil content of at least 3% by weight, wherein the said particles have themselves adsorbed natural aromatic volatile constituents of roasted coffee in an amount greater than 0%. , 2% by weight. Product according to claim 1, characterized in that the low-aromatic coffee material is a soluble coffee, and that the natural coffee-aromatic volatiles are obtained from coffee aroma gas collected by commercial grinding of coffee. Product according to claim 1, characterized in that the low-aromatic coffee material is a roasted coffee product. Product according to claim 3, characterized in that the roasted coffee product is a decaffeinated coffee. Product according to claim 2, characterized in that the particle size of the aroma-loaded particle is 25-200 μπι. 25 30 35