EP3993635A1 - Cafe lyophilise de qualite superieure et son procede de preparation - Google Patents
Cafe lyophilise de qualite superieure et son procede de preparationInfo
- Publication number
- EP3993635A1 EP3993635A1 EP20750318.6A EP20750318A EP3993635A1 EP 3993635 A1 EP3993635 A1 EP 3993635A1 EP 20750318 A EP20750318 A EP 20750318A EP 3993635 A1 EP3993635 A1 EP 3993635A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- coffee
- freeze
- gas
- pressure
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
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- 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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/30—Drying or concentrating coffee extract by freezing out the water
-
- 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
- A23F5/28—Drying or concentrating coffee extract
- A23F5/34—Drying or concentrating coffee extract by spraying into a gas stream
-
- 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
- A23F5/38—Agglomerating, flaking or tabletting or granulating
-
- 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
- A23F5/38—Agglomerating, flaking or tabletting or granulating
- A23F5/385—Tablets or other similar solid forms
-
- 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
- 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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/84—Products or compounds obtained by lyophilisation, freeze-drying
Definitions
- the present invention relates to the field of soluble coffee. More particularly, it relates to a freeze-dried coffee having improved properties compared to the freeze-dried coffee of the prior art.
- This coffee is obtained by a dehydration process implementing a step of cryogenics under pressure of a matrix containing dissolved gas followed by a lyophilization step.
- Soluble coffee is a powdered coffee used to prepare a drink from coffee beans by freeze-drying or atomization. It is appreciated by consumers for its speed of preparation.
- document FR2524267 describes a process for manufacturing freeze-dried coffee having the appearance of roasted and ground coffee.
- This process consists of a step of slowly freezing the lower part of a layer of aqueous coffee extract operated by leaving the upper part in the state substantially but not completely solidified by freezing; then by instant freezing the upper part of the layer of coffee extract operated by spraying on its surface a cryogenic fluid; and finally by grinding the frozen coffee extract obtained in the previous step and freeze-drying the frozen and ground coffee extract.
- Document WO2019058351 describes a freeze-dried coffee preparation comprising a dry concentrate and ground coffee particles, the ground coffee particles having a median size which is not greater than nineteen microns and said particles being ground in an aqueous medium.
- the invention also relates to a preparation in which the particles of roasted ground coffee constitute between 3 and 30% of the freeze-dried coffee granule.
- Document EP2100514A1 relates to a process for preparing a granular instant foaming coffee composition comprising particles having an apparent density of 0.16 to 0.45 g / cm 3 , said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a gas-containing foaming component.
- the method comprises the steps of using a coffee extract in which a gas is directly injected which is mixed with said extract, adding a foaming component) to said mixture to form a mixture of coffee, freezing the coffee mixture and then freeze-drying the coffee mixture The resulting compound is then sieved to separate particles smaller than 500 micrometers.
- WO94 / 28736A1 discloses a low density heat soluble extractable food product comprising granules, specifically freeze dried tea or coffee granules and a method of preparing a heat soluble extractable food product comprising: (a) 1 extracting an extractable food product, (b) cooling the extract and aerating it with a gas comprising: (i) a gas or mixture of gases substantially more soluble than nitrogen; or (ii) a mixture of nitrogen and a gas or mixture of gases substantially more soluble than nitrogen, to produce a partially frozen foam, (c) substantially freezing the foam, (d) breaking the substantially frozen foam into granules , and (e) freeze-drying the granules to give the hot soluble product.
- Document US3575060 relates to freeze-dried coffee extracts and methods and apparatus for their production.
- the method involves preparing a coffee concentrate which is then instantly shock-frozen by being discharged into a spray nozzle in drops that pass over a low temperature area created by a surrounding jet of liquid cryogenic gas.
- the last step is preferably carried out in a free fall system at atmospheric pressure.
- the frozen drop particles fall by gravity and are collected after which they are lyophilized to remove moisture content by sublimation.
- Document FR2536961 discloses a process making it possible to obtain a flavor for a food powder.
- This method comprises a step of spraying an aqueous solution in a fluid at very low temperature such as liquid nitrogen, then lyophilization of the frozen products.
- the products obtained are microporous (pore radius probably less than 150, or even 50 angstroms and are used as a support to trap aromatic products.
- the aqueous solution can be an aqueous coffee extract and the aromatic product a coffee oil enriched in gas of grinding.
- Document US3443963A relates to improving the color of freeze-dried coffee. More particularly, this invention relates to controlling the freezing rate of roasted coffee extract during a small portion of the freezing curve. The process comprises cooling an aqueous extract of coffee from 25 to 10 F over a period of at least 10 minutes to thereby develop large crystals of water from the ice, further cooling said extract below its eutectic point. , then lyophilizing said frozen extract.
- freeze-dried coffees do not give full satisfaction to freshly brewed coffee lovers who deplore the modification of the coffee taste and sometimes difficult solubilization. It is clear that the quality of native coffee is altered by the freezing and dehydration processes currently available.
- the present invention aims to solve this problem by providing a freeze-dried coffee exhibiting improved characteristics both as regards the quality of the coffee powder and its organoleptic properties.
- the invention relates to a process for preparing a freeze-dried coffee comprising:
- a) have a coffee preparation in the form of a liquid, semi-liquid or pasty matrix
- step b) dissolving an inert gas in said matrix by passing through an area dense in gas molecules, such a density being obtained (i) either by the gas flow generated by the evaporation of a cryogenic fluid, (ii) or by a rise in pressure, (iii) either by the combination of these two means; c) cryogenizing said gas-rich matrix obtained in step b) at a pressure making it possible to maintain said dissolved gas in order to obtain frozen granules, particles or beads;
- the invention also relates to a freeze-dried coffee obtained by such a process, as well as to a composition comprising such a coffee and its use for the preparation of drinks and food or cosmetic preparations.
- the invention aims to remedy the existing problems by proposing a method for obtaining a freeze-dried coffee of superior quality.
- This process consists first of all in dissolving a gas in large quantity in a preparation of coffee and then in freezing the matrix obtained via a pressure deep-freezing process, so as to maintain the gas dissolved in the matrix.
- the frozen matrix is then lyophilized.
- the pressurized cryogenics step allows substantial improvements both in terms of drying (during freeze-drying) and the properties of the products produced.
- cryogenics under pressure is an almost instantaneous process, making it possible to continuously produce and at high rates (several hundred kg per hour on standard equipment) balls of initially fluid product.
- the time saving is considerable compared to freezing in a cold room, even if they operate at very low temperatures (-40 ° C to - 80 ° C in general).
- the cryogenized beads are extracted from the equipment producing them at temperatures generally between -80 ° C and -120 ° C, which makes it possible to start freeze-drying directly, with products whose temperature is around -60 ° C, without a prior step of cooling.
- the lyophilization time itself is very greatly reduced (up to a factor of at least 2).
- the duration of the process as a whole is significantly reduced.
- the use of the process according to the invention makes it possible to obtain products in the form of high quality powder, without the “edge / core effect” usually obtained when the freeze-drying is carried out on product plates, which induces a drying gradient and damaged matrices on the exteriors of the plates (usually called "cake").
- the spherical shape of the frozen matrix and the presence of gas allow homogeneous dehydration without alteration; the product is therefore of high quality.
- Cryogenics under pressure makes it possible to obtain frozen non-porous products containing a large amount of dissolved gas.
- this gas is not oxygen, oxidation reactions are avoided and the quality of the product is therefore preserved.
- the inert gases once dissolved in the matrix, protect the integrity of the structures and preserve the properties of the matrices, in particular the very specific and intense organoleptic properties of coffee.
- the lyophilization of such products makes it possible to eliminate the major part of the water contained in the product.
- the freeze-dried coffee powders obtained from cryogenized intermediate products containing dissolved gas are also much more porous than those obtained from conventionally frozen products.
- the quality of the dehydrated products is higher than that of the freeze-dried products obtained by a conventional process because the conditions used are on the whole softer, less aggressive, and less destructuring for the coffee material.
- the pressurized cryogenized beads containing dissolved gas make it possible to obtain, whatever the pressure applied, a fine powder, which can be handled simply because it is dosable and not sticky.
- freeze-dried coffee powders are very fine, have very low bulk density and do not require grinding before use. They can, if necessary, be compacted for ease of use.
- freeze-dried coffee powders according to the invention dissolve quickly, even at room temperature and do not leave a deposit.
- the method according to the invention and the equipment used make it possible to improve the preservation of the integrity of the starting matrix, in particular in terms of its physicochemical properties. Very advantageously, their organoleptic properties are significantly improved compared to freeze-dried coffees obtained by the methods of the prior art.
- a first object of the invention relates to a process for preparing a lyophilized coffee consisting of:
- a) have a coffee preparation in the form of a liquid, semi-liquid or pasty matrix
- step b) cryogenizing said gas-rich matrix obtained in step b) at a pressure making it possible to maintain said dissolved gas in order to obtain frozen granules, particles or beads;
- the dissolved gas is an inert gas such as nitrogen, argon or helium ...
- an inert gas such as nitrogen, argon or helium ...
- zone dense in gas molecules or “zone dense in molecules” within the meaning of the invention, is meant a zone in which the number of molecules per unit of volume is higher. than that which would be observed at atmospheric pressure. As this volume is not closed and can in particular constitute a subunit of a larger volume, the high number of molecules found there does not necessarily translate into a visible increase in the pressure of the assembly. It is also possible to consider it as a local but non-measurable pressure, this pressure being formed by the combination of the possible pressure applied to the assembly and the effect induced by the density of molecules generated.
- the quantity of gas dissolved in the matrix depends on the control of said flow and it is typically equivalent, when no pressure is is applied to that which would be obtained by applying relative pressures between 0.001 bar and 2 bar.
- a particularly preferred cryogenic fluid is liquid nitrogen.
- this pressure is greater than atmospheric pressure, and may in particular be greater than 0.5 bar, 1 bar, 2 bars, 5 bars, 10 bars, 50 bars, 100 bars, 200 bars, even 250 bars or more. In a particular embodiment, it is between 2 and 100 bars.
- the dense zone of molecules is obtained at least in part by means of a gas flow generated by the evaporation of a cryogenic fluid. It can be obtained by combining the evaporation of a cryogenic fluid with an increase in pressure; this condition corresponds to the combination of the two means for dissolving the gas in the matrix mentioned in (iii) of step b) of the process.
- under pressure within the meaning of the invention, is meant conditions which allow the dissolution of a gas in a matrix and / or the maintenance of the gas dissolved in said matrix during deep freezing. Pressurizing can be obtained either by increasing the pressure or by bringing the matrix into contact with a cryogenic fluid, the evaporation of this gas creating a gas molecule density equivalent to pressurization so that the gas molecules dissolve in the matrix. The increase in pressure can also be obtained by a movement of gas creating a local pressure. Furthermore, putting “under pressure” corresponds to the application of relative pressures, that is to say that atmospheric pressure is considered as a pressure of 0 bar. All the pressures expressed in this document are relative pressures and the process is not carried out under partial vacuum.
- FIG. 8 shows an implementation diagram of the present method in which the zone dense in gas molecules is generated by the combination of a flow of a gas and a pressurization of an enclosure.
- step b) takes place at a relative pressure sufficient to allow gas to dissolve in the matrix and an equivalent pressure is maintained in step c) to keep the dissolved gas inside the matrix during cryonics.
- the lyophilization step d) can be carried out either immediately following the cryogenics step c), or subsequently after storage of said frozen granules, particles or beads.
- the process conditions can be adapted as a function of the shape of the coffee matrix to be dehydrated, in particular the pressure during the cryogenic step, and the lyophilization parameters. Those skilled in the art will know how to make such adaptations.
- the coffee preparation to be dehydrated can be any type of liquid, semi-liquid or pasty coffee matrix. It is preferably a liquid matrix, comprising a single coffee or a mixture of different coffee when it is desired to mix the aromas, for example.
- a second object of the invention relates to a freeze-dried coffee capable of being obtained by the process as defined above.
- the freeze-dried coffee according to the invention is obtained by the process described above.
- the fact of combining a deep freezing under pressure of a coffee matrix containing a dissolved inert gas and a freeze-drying gives new properties to the dehydrated coffee powder thus obtained.
- the properties of this freeze-dried coffee result directly from the process implemented and are intrinsically linked to it.
- the coffee according to the invention is characterized by the presence of particles of spherical shape.
- Spherically shaped particles represent a significant fraction of these particles.
- the spherical particles represent at least 25% of the powder, or even 30%, 40%, 50%, 60%, 75% or more. This characteristic differentiates this freeze-dried coffee from those of the prior art.
- Another interesting property is the fineness of the coffee powder, which is linked to a particle size of less than 30 microns without grinding the powder.
- the particle size is less than 20 microns. In a very particular embodiment, it is less than 10 microns (still without grinding the powder). These sizes are typically determined by optical microscopy.
- the particles of the freeze-dried coffee powder can therefore be characterized by the presence of particles of spherical shape, the size of which is less than 30 microns.
- This freeze-dried coffee also has other properties which differentiate it from freeze-dried coffees by a conventional deep-freezing-freeze-drying process. Indeed, it is less dense and dissolves more easily. The rate of solubilization is remarkably increased compared with an equivalent coffee obtained by a conventional deep-freezing-lyophilization process, in particular at room temperature. The coffee also has a color different from that of a coffee obtained by a conventional process; overall it is brighter and lighter in color. All these characteristics testify to a more respectful preparation of the raw material, smoother and less destructuring conditions.
- the process according to the invention makes it possible to prepare a freeze-dried coffee with significantly improved organoleptic properties compared to an equivalent coffee obtained by a conventional deep-freezing-freeze-drying process.
- the coffee thus freeze-dried has a low density characterizing it, it can be compacted to facilitate its use (moderate compaction to reduce the volume of the packaging, etc.)
- the invention also relates to a freeze-dried coffee in compacted form so as to reduce the volume of the product.
- a third subject of the invention relates to a composition comprising a freeze-dried coffee as defined above.
- Such a composition can consist of a mixture of different freeze-dried coffees. It can also comprise at least one other ingredient, lyophilized or not, chosen from milk, chocolate, chicory, flavors, carriers (maltodextrin for example) ...
- a fourth subject of the invention relates to the use of a freeze-dried coffee according to the invention for the preparation of drinks or food or cosmetic preparations.
- coffee In the food sector, coffee is very popular for its aromas. In cosmetics, coffee and in particular the caffeine it contains, are used for their multiple draining, calming, anti-inflammatory, antioxidant, anti-cellulite properties ...
- Figure 1 Represents the lyophilization kinetics observed for the 3 preparation conditions. Round: Reference; Triangle: Cryo BP; Square: Cryo MP.
- Figure 2 Microscopic observations made on the three coffee powders according to the preparation conditions; A: freeze-dried coffee particles obtained under cryo BP condition; B: freeze-dried coffee particles obtained under Cryo MP condition; C: freeze-dried coffee particles obtained under conventional conditions (reference freezer -20 ° C).
- Figure 3 Correlation between density and rehydration time of coffee powders.
- Figure 4 Chromatograms obtained following analysis by an electronic nose of the three powders obtained after lyophilization (Reference conditions, Cryo BP and Cryo MP).
- Figure 5 PCA analysis on the olfactory profiles of the 3 coffees: Frozen reference; Cryo BP and Cryo MP.
- Figure 6 Correlation (between densities and luminances of 3 freeze-dried coffee powders.
- Figure 7 Appearance of a food preparation comprising custard and freeze-dried coffee obtained under Cryo BP conditions: A: before mixing; B: after light mixing; C: after complete mixing.
- Figure 8 Schematic diagram of the process implemented showing the effects of pressure and gas dissolution / release in the product, a. preparation of the product at atmospheric pressure; b. dissolution of gas in the product, the partial pressure Pp of the dissolved gas being the sum of the pressure of the enclosure Pel and the local pressure linked to a gas flow Pfl; vs. cryogenics of the product containing the dissolved gas, operating at a pressure Pc greater than or equal to the partial pressure Pp of the gas contained in the product, the pressure Pc itself possibly resulting from the combination of an enclosure pressure Pe2 and local pressure associated with a flow of gas Pf2; d. possible storage of the product in the form of solid beads at atmospheric pressure and at a temperature below the melting point of the product; e.
- the arrows represent the gas which is applied to the surface of the product in step b., Which remains in equilibrium in step c. and which escapes in step e.
- the method according to the invention consists in dissolving a gas in large quantity in a matrix, in cryogenizing said matrix in the form of granules or beads and then in lyophilizing said matrix.
- the gas dissolution and cryogenics steps can be carried out in two distinct ways:
- the step of gasification of the matrix consists in dissolving in large quantity the gas generated by the evaporation of a cryogenic fluid in a matrix so that the product is at least saturated with said gas, the dissolution being carried out by increasing the number of gas molecules in an area of high gas density, known as a “high molecular density area”, located above the surface of the cryogenic fluid and on the path of the matrix drops before their immersion in the fluid, said zone of high molecular density being created by carrying out the gasification and cryonics of the gasified matrix within a closed chamber provided with a vent arranged to allow evacuation of the gas generated by the evaporation of the cryogenic fluid by convection natural and maintain the interior of the enclosure at a pressure greater than or equal to atmospheric pressure; or by incorporating gas by immersion in a cryogenic fluid while applying a pressure greater than atmospheric pressure.
- the matrices rich in gas and in the form of frozen granules, particles or beads are then subjected to lyophilization according to conventional conditions. On leaving the freeze-dryer, dehydrated beads a few millimeters in diameter are obtained. These are very easily transformed into powder, a simple friction causing the crumbling of the very porous structure of the beads obtained.
- Cryogenics under low pressure corresponds to a relative pressure equivalent to about 0.5 bars obtained by bringing into contact with a cryogenic fluid
- This condition is called “Cryo BP” for Low Pressure.
- the matrix was prepared from a preparation of 3 L of filtered coffee, separated into 3 batches of IL each and then subjected to cooling as described above.
- the process according to the invention makes it possible to prepare dehydrated products in a shorter time than the deep-freezing-lyophilization processes of the state of the art.
- the sample preparation time is reduced since pressurized cryogenics is an instantaneous process, unlike freezing and cryogenics processes without applied pressure.
- the product can then be lyophilized directly, without a prior cooling step, since the temperature of the products is approximately -60 ° C. upon entering the freeze-dryer.
- cryogenized beads containing dissolved gas make it possible to obtain, whatever the pressure applied, a fine powder, which can be handled simply because it can be measured and not sticky.
- the resulting powder also does not pick up moisture easily when left at room conditions.
- the Reference freeze-drying only makes it possible to obtain agglomerates of product, which must generally be reprocessed (by grinding, for example) to facilitate or even allow their use.
- cryogenized products containing dissolved gas (Cryo BP and Cryo MP) are much less dense than those obtained from conventionally frozen products.
- Table 1 above shows the density measurements carried out on the coffee powders obtained under the three different conditions.
- the frozen beads are non-porous (the incorporated gas is dissolved and allows the product to retain its "full", non-porous structure), a release of nitrogen takes place during freeze-drying which allows the formation. small, very porous particles. The more the quantity of dissolved gas increases, the greater the porosity. The pressure process thus produces a powder of very low bulk density (see Table 1), which does not require grinding.
- the powder can still be easily compacted if necessary.
- the rehydration times of 1% coffee preparations are shown in Table 2 below.
- 1g of freeze-dried coffee is poured into 99g of demineralized water stirred using a magnetic stirrer (IKA Lab Disk model set at 160rpm).
- the measured rehydration time is that necessary so that no more solid grain is visible in the solution.
- the olfactory profile of each coffee was determined by double ultra-fast gas phase chromatography (Héraclès II electronic nose, AlphaMos). For this, 0.01 g of each sample were taken in a 20 ml vial and placed at 40 ° C. for 1 hour to allow the release of the aromas which are then analyzed automatically. Each analysis is repeated 3 times.
- cryogenized products containing dissolved gas (Cryo BP (Co) and cryo MP (C5)) under pressure are much less modified than those obtained under Reference conditions from conventionally frozen products (Cref).
- the tastes and aromas are much better preserved in the case where pressurized cryogenics (BP or MP) is used.
- PCA Principal Component Analysis
- This global analysis leads to obtaining a discrimination index between the samples of 62, which is significant.
- This discrimination index can be explained more than 75% by the difference in area between the peaks (represented by the main component 1, denoted CPI). Euclidean distances between samples are shown in Table 3.
- Euclidean distances are important between pressurized cryogenic coffees and the frozen Reference. The products are very significantly different. Cryogenics under pressure produces coffees with an aromatic profile different from conventional deep freezing. The higher the pressure, the greater the distance. Overall, the increase in pressure increases the olfactory intensity of coffees.
- the “benchmark” coffee was detected as being significantly different from the other 2 coffees by 93% of the tasters. This coffee was detected at 76% as “less aromatic” than the other 2.
- the two Cryo BP and Cryo MP coffees were detected different by 61% of the tasters. This difference is therefore less sensitive than the difference between cryogenic coffees and the Reference. Among the tasters who judged the 2 cryogenized coffees to be different, 64% preferred the Cryo MP coffee because of a “more marked aromatic development”.
- the color of the coffee powders was analyzed according to the three preparation conditions described above.
- the colorimetric analyzes were carried out using a DataColor Konica-Minolta colorimeter according to the measurement procedure standardized in the L, a, b reference system.
- Table 4 Colorimetric analyzes of coffee powders according to the L, a, b standard.
- the measurements show that the “luminance L” (also called “clarity”) increases with the pressure exerted during lyophilization and therefore according to the density of the powder.
- the coffee cryogenized under 5 bars of pressure and then lyophilized has a distinctly lighter shade (higher luminance) than the other samples.
- coffees prepared under pressure are clearer, more aromatic, and dissolve better than coffee prepared according to the Reference process.
- a freeze-dried coffee extract has been used in a culinary preparation.
- “Cryo MP” coffee was used as a food ingredient to flavor custard.
- the photos in Figure 7 describe the 3 steps for dissolving Cryo MP coffee in cream at 8 ° C.
- step A the Cryo MP coffee powder is placed on the custard.
- the brown powder contrasts with the white cream.
- step B the Cryo MP coffee is lightly mixed into the custard. There is a slight coloration of the cream
- step C the appearance of the cream is observed after mixing the coffee.
- the color of the cream is more intense.
- the appearance of this food preparation shows that the coffee obtained by the process described can be used as an ingredient and that different products can be obtained depending on the time of mixing and solubilization of the “cryo MP” coffee in the custard.
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Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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FR1907563A FR3098090B1 (fr) | 2019-07-05 | 2019-07-05 | Cafe lyophilise de qualite superieure et son procede de preparation |
PCT/FR2020/051198 WO2021005300A1 (fr) | 2019-07-05 | 2020-07-06 | Cafe lyophilise de qualite superieure et son procede de preparation |
Publications (1)
Publication Number | Publication Date |
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EP3993635A1 true EP3993635A1 (fr) | 2022-05-11 |
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Application Number | Title | Priority Date | Filing Date |
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EP20750318.6A Pending EP3993635A1 (fr) | 2019-07-05 | 2020-07-06 | Cafe lyophilise de qualite superieure et son procede de preparation |
Country Status (5)
Country | Link |
---|---|
US (1) | US20220256880A1 (fr) |
EP (1) | EP3993635A1 (fr) |
CA (1) | CA3145845A1 (fr) |
FR (1) | FR3098090B1 (fr) |
WO (1) | WO2021005300A1 (fr) |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3443963A (en) * | 1965-05-05 | 1969-05-13 | Gen Foods Corp | Process for freezing coffee extract |
US3573060A (en) * | 1967-09-21 | 1971-03-30 | Hills Bros Coffee | Coffee extract products and methods and apparatus for their manufacture |
US3575060A (en) | 1970-04-09 | 1971-04-13 | Stang Hydronics Inc | Power-operated and manually operated swivel joint |
CA1142018A (fr) * | 1978-10-10 | 1983-03-01 | Stephen F. Hudak | Methode pour aromatiser des substrats alimentaires |
DE2966715D1 (en) * | 1979-10-18 | 1984-03-29 | Gen Foods Corp | Aromatized soluble coffee |
CA1182326A (fr) * | 1980-04-09 | 1985-02-12 | Fouad Z. Saleeb | Substrats comestibles pour composes volatils |
US4389422A (en) * | 1980-04-10 | 1983-06-21 | General Foods Corporation | Method for producing aromatized microporous substrates |
CA1151940A (fr) * | 1980-04-10 | 1983-08-16 | William J. Einstman | Cafe soluble |
CA1204327A (fr) | 1982-03-30 | 1986-05-13 | Raymond J. Laudano | Cafe lyophilise ayant l'apparence du produit torrefie et moulu et methode de production |
GB9311536D0 (en) * | 1993-06-04 | 1993-07-21 | Unilever Plc | Hot soluble low density extractable food product |
FR2906688B1 (fr) | 2006-10-09 | 2012-04-20 | Lavisse Isabelle Desjardins | Procede d'obtention d'un produit subissant a la fois une gazeification et une surgelation |
GB2458450B (en) * | 2008-03-12 | 2012-08-29 | Krafts Food R & D Inc | Foaming coffee composition |
JP2016535993A (ja) * | 2013-11-19 | 2016-11-24 | コーニンクラケ ダウ エグバート ビー.ブイ. | コーヒー製品 |
MX2017001739A (es) * | 2014-08-07 | 2017-04-27 | Nestec Sa | Una tableta de bebida instantanea para producir una bebida en capas. |
RU2679057C2 (ru) | 2017-09-25 | 2019-02-05 | Штраус Коффе Б.В. | Кофейная композиция, состоящая из кофе растворимого сублимированного и натурального жареного тонкого помола, обладающая вкусом и ароматом свежезаваренного натурального кофе, и способ ее получения |
-
2019
- 2019-07-05 FR FR1907563A patent/FR3098090B1/fr active Active
-
2020
- 2020-07-06 WO PCT/FR2020/051198 patent/WO2021005300A1/fr unknown
- 2020-07-06 EP EP20750318.6A patent/EP3993635A1/fr active Pending
- 2020-07-06 CA CA3145845A patent/CA3145845A1/fr active Pending
- 2020-07-06 US US17/597,376 patent/US20220256880A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
FR3098090A1 (fr) | 2021-01-08 |
CA3145845A1 (fr) | 2021-01-14 |
WO2021005300A1 (fr) | 2021-01-14 |
US20220256880A1 (en) | 2022-08-18 |
FR3098090B1 (fr) | 2021-06-04 |
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