WO2013092487A1 - Produit de café noir - Google Patents

Produit de café noir Download PDF

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Publication number
WO2013092487A1
WO2013092487A1 PCT/EP2012/075789 EP2012075789W WO2013092487A1 WO 2013092487 A1 WO2013092487 A1 WO 2013092487A1 EP 2012075789 W EP2012075789 W EP 2012075789W WO 2013092487 A1 WO2013092487 A1 WO 2013092487A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
coffee product
black
ranging
black coffee
Prior art date
Application number
PCT/EP2012/075789
Other languages
English (en)
Inventor
Huidan XIANG
Gene Frank Clyde
Hongliang Luo
Original Assignee
Nestec S.A.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to CN201280067709.2A priority Critical patent/CN104066337A/zh
Publication of WO2013092487A1 publication Critical patent/WO2013092487A1/fr

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
    • A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
    • 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

Definitions

  • the present disclosure generally relates to food products. More specifically, the present disclosure relates to black coffee products and methods of making the black coffee products.
  • Coffee is a complex mixture of many hundreds of compounds, which, in combination, form a unique and pleasing aroma and taste desired by many consumers. Furthermore, coffee is consumed not only for its desirable flavor but often for other reasons, such as to increase short term mental alertness.
  • Black coffee typically has a bitterness and an unappealing aftertaste. As a result, black coffee is not pleasing to a large population of consumers. Ready-to-drink coffee products often contain milk components and thus have a brownish color typical of the coffee- milk mixture, which may not be aesthetically pleasing to consumers.
  • the present disclosure provides black coffee products and methods of making the black coffee products.
  • 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%o by weight, and sugar ranging from about 1% to about 20%> by weight.
  • the black coffee products have been exposed to high heat temperatures and have the appearance of naturally black coffee without any added milk or cream.
  • the black coffee product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.
  • the skim milk powder can range from about 2%) to about 8% by weight.
  • the coffee powder can range from about 2% to about 8% by weight.
  • the sugar can range from about 5% to about 15% by weight.
  • the black coffee product can include a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof.
  • the black coffee product can also include at least one of a stabilizer, a vitamin or a mineral.
  • the present disclosure provides a method of making a black coffee product. The method comprises combining 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 in an aqueous solution, and ultra high temperature sterilizing the solution to form the black coffee product.
  • the ultra high temperature can range from about 120 °C to about 150 °C.
  • the method can further comprise adding a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof to the aqueous solution.
  • the method can also comprise adding at least one of a stabilizer, a vitamin or a mineral to the aqueous solution.
  • the present disclosure provides a method of making a black coffee product.
  • the method comprises combining 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, sugar ranging from about 1% to about 20%> by weight, and at least one component such as flavors, stabilizers, vitamins, minerals or a combination thereof in an aqueous solution.
  • the method further comprises heating the solution, homogenizing the solution, ultra high temperature sterilizing the solution, and cooling the solution to form the black coffee product.
  • An advantage of the present disclosure is to provide an improved black coffee product.
  • Another advantage of the present disclosure is to provide a black coffee product having a milk component yet retaining the color of a naturally black coffee not having any added milk.
  • Yet another advantage of the present disclosure is to provide an improved method of making a black coffee product.
  • FIG. 1 shows formulations for 5 samples of coffee products.
  • FIG. 2 shows photos of a coffee product before and after high heat treatment.
  • the present disclosure relates generally to black coffee products and methods of making the black coffee products.
  • the present disclosure provides a black coffee product including 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 product can be a ready-to-drink coffee product that can be drunk cold, warm or hot.
  • skim milk as opposed to the normally used fat-containing milk
  • a high heat treatment e.g., UHT
  • the product appears black, resembling naturally black coffee without milk.
  • the black coffee product described herein retains the taste of coffee having added milk.
  • black with respect to black coffee product means having the same natural black color as black coffee that does not include any milk or cream, or an almost black color with more transparent and less turbid appearance than coffee comprising the same amount of skim milk but which has not been subjected to the heat treatment of the present invention.
  • the term “skim milk” means a milk having a fat content of less than 3% by weight (e.g., less than 2.5%, 2%, 1.5%, 1%, 0.5%, 0.1% or 0% by weight).
  • the skim milk powder can range from about 1 % to about 10% by weight. More specifically, the amount can be about 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% by weight and the like. It should be appreciated that any two amounts of the skim milk powder recited herein can further represent end points in a preferred range of amounts. For example, the amount of about 2% and about 8% by weight can represent the individual amounts of skim milk powder as well as a preferred range of the skim milk powder ranging from about 2% to about 8% by weight.
  • the coffee powder can also include granules and particulates
  • the amount can be about 0.1%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% by weight and the like. It should be appreciated that any two amounts of the coffee powder recited herein can further represent end points in a preferred range of amounts.
  • the amount of about 2% and about 8% by weight can represent the individual amounts of coffee powder as well as a preferred range of the coffee powder ranging from about 2% to about 8% by weight.
  • the sugar (which can be any suitable sweetener) can range from about 1% to about 20% by weight. More specifically, the amount can be about 1 %, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 1 1%, 12%, 13%, 14%, 15%, 16%), 17%), 18%), 19%), 20%) by weight and the like. It should be appreciated that any two amounts of the sugar recited herein can further represent end points in a preferred range of amounts. For example, the amount of about 5% and about 15% by weight can represent the individual amounts of sugar as well as a preferred range of the sugar ranging from about 2% to about 5%o by weight. Alternatively, the sugar can be replaced with a sugarless sweetener in alternative embodiments.
  • the black coffee product can include any suitable flavors.
  • flavors can include hazelnut, chocolate, caramel, vanilla or a combination thereof.
  • the black coffee product can include one or more stabilizers, buffer salts, vitamins and/or minerals.
  • stabilizers include gelatins, starches, gums, emulsifying agents, buffers, carbonates and the like.
  • buffer salts are sodium citrate, dipotassium phosphate, sodium bicarbonate, and sodium hexametaphosphate.
  • Examples of minerals, vitamins and other micronutrients optionally present in the nutritional compositions include vitamin A, vitamin Bl , vitamin B2, vitamin B6, vitamin B 12, vitamin E, vitamin K, vitamin C, vitamin D, folic acid, inositol, niacin, biotin, pantothenic acid, choline, calcium, phosphorous, iodine, iron, magnesium, copper, zinc, manganese, chloride, potassium, sodium, selenium, chromium, molybdenum, taurine, and L- carnitine.
  • the present disclosure provides a method of making a black coffee product.
  • the method comprises combining 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 in an aqueous solution, and heat treating the solution to form the black coffee product.
  • the heat treatment of the invention is performed at a temperature between about 110 °C and about 150 °C, e.g as a Ultra-high temperature treatment (UHT), or a retort process. Ultra-high temperature processes and retort processes are known in the art.
  • the temperature of the heat treatment can range from about 110 °C to about 150 °C. More specifically, the temperature can be about 110 °C, 120 °C, 125 °C, 130 °C, 135 °C, 140 °C, 145 °C, 150 °C and the like. It should be appreciated that any two temperatures recited herein can further represent end points in a preferred range of temperatures. For example, the temperatures 130 °C and 140 °C can represent the individual temperatures of the ultra-high temperature process as well as a preferred range of the temperatures ranging from about 130 °C to about 140 °C.
  • the heat treatment can be done for any suitable length of time such as, for example, about 10 seconds to about 60 minutes.
  • the method can further comprise adding a flavor such as hazelnut, chocolate, caramel, vanilla or a combination thereof to the aqueous solution.
  • the method can also comprise adding at least one of a stabilizer, a vitamin or a mineral to the aqueous solution.
  • the additional ingredients can be added before or after the ultra-high heating treatment.
  • the hydration of any components of the black coffee product such as the skim milk powder, coffee powder, sugar(s) and flavor(s) in a solution can be done under agitation followed by one or more steps such as heat treatment (low or ultra-high), homogenization, cooling and/or filling aseptic containers under aseptic conditions.
  • the present disclosure provides a method of making a black coffee product.
  • the method comprises combining 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, sugar ranging from about 1 %> to about 20%> by weight, and at least one component such as flavors, stabilizers, vitamins, minerals or a combination thereof in an aqueous solution.
  • the individual components can be combined in any suitable sequence as desired.
  • the method further comprises heating the solution (e.g., between 70 °C and about 90 °C) to help the contents dissolve in solution, homogenizing the solution, ultra high temperature sterilizing the solution, and cooling the solution to form the black coffee product.
  • the solution can then be packaged and sold to a consumer.
  • Samples #1-5 of coffee products were made according to the list of ingredients provided in Figure 1. Samples #4-5 were exposed to ultra-high temperature treatment after the ingredients were combined.
  • FIG. 2 shows photos samples of a coffee product before and after ultra-high heat treatment. As is clearly shown in FIG. 2, the coffee product has a milky appearance prior to ultra-high heat treatment and has the appearance of a black coffee product after ultra-high heat treatment.
  • the sensory attributes of Samples #1-3 included the taste and appearance of a milky coffee product.
  • the sensory attributes of Samples #4-5 included a black appearance, transparent with no whitening but having a milky taste and body. After shelf-life tests at 37 °C and 30 °C for 3 months, samples #4-5 exhibited no obvious sedimentation and were clear with a coffee taste that was a little bit less milky.

Abstract

L'invention concerne des produits de café noir et des procédés pour fabriquer des produits de café noir. Selon un mode de réalisation, les produits de café noir contiennent de la poudre de lait écrémé comprise entre environ 0,1 % et environ 10 % du poids, de la poudre de café comprise entre environ 0,1 % et environ 10 % du poids et du sucre compris entre environ 1 % et 20 % du poids. Les produits de café noir ont été exposés à un traitement à haute température. Le produit de café noir peut être un produit de café prêt à boire qui peut être bu froid, tiède ou chaud.
PCT/EP2012/075789 2011-12-22 2012-12-17 Produit de café noir WO2013092487A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201280067709.2A CN104066337A (zh) 2011-12-22 2012-12-17 黑咖啡产品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNPCT/CN2011/084452 2011-12-22
CN2011084452 2011-12-22

Publications (1)

Publication Number Publication Date
WO2013092487A1 true WO2013092487A1 (fr) 2013-06-27

Family

ID=47429810

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/075789 WO2013092487A1 (fr) 2011-12-22 2012-12-17 Produit de café noir

Country Status (1)

Country Link
WO (1) WO2013092487A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5378484A (en) * 1991-04-19 1995-01-03 Mitsubishi Kasei Corporation Process for making an anti-foaming agent-containing beverage
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
US20070172570A1 (en) * 2006-01-25 2007-07-26 Debrock Thomas Ready-to-drink beverage containing milk solids that can be heated without exhibiting a scalded milk flavor
WO2012128347A1 (fr) * 2011-03-24 2012-09-27 株式会社明治 Boisson au café et procédé pour la produire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5378484A (en) * 1991-04-19 1995-01-03 Mitsubishi Kasei Corporation Process for making an anti-foaming agent-containing beverage
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
US20070172570A1 (en) * 2006-01-25 2007-07-26 Debrock Thomas Ready-to-drink beverage containing milk solids that can be heated without exhibiting a scalded milk flavor
WO2012128347A1 (fr) * 2011-03-24 2012-09-27 株式会社明治 Boisson au café et procédé pour la produire

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 201269, Derwent World Patents Index; AN 2012-M55255, XP002694958 *

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