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
  • A23F5/16—Removing unwanted substances
• • 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
  • A23F5/02—Treating green coffee; Preparations produced thereby
• • 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
  • A23F5/04—Methods of roasting coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/08—Methods of grinding coffee
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/10—Treating roasted coffee; Preparations produced thereby
  • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
  • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
  • A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
  • A23F5/48—Isolation or recuperation of coffee flavour or coffee oil

Definitions

• the present invention relates to coffee bean particles, methods of producing coffee bean particles by de-oiling and milling of coffee beans, and use of coffee bean particles.
• Solid oil does not affect the mechanical properties and breakage conditions of roasted coffee particles negatively. On the contrary, frozen oil is brittle and hard. On the processing side, the high throughput of liquid nitrogen in cryogenic milling is unfavourable in terms of process economics, however. Depending on the mill type used, significant amounts of oversize particles need to be separated by cryogenic sieving and recycled into the grinder. Furthermore it was observed that cryogenically milled coffee tends to aggregate and sediment to the bottom of the cup, once reconstituted by the consumer with a coffee beverage. This effect can again be attributed to coffee oil which is released once the temperature of the micronized particles rising to ambient levels. Free oil is leaking out of the coffee particles, forming unsightly "fish eyes" on top of the beverage.
• the present invention relates to coffee bean particles with a D 90 particle size of 50 microns or less and an oil content of 8% (weight/weight) or less. Furthermore, the invention relates to a method of producing coffee bean particles comprising: a) removing oil from coffee beans to produce de-oiled coffee beans; and b) grinding the coffee beans to a D 90 particles size of 50 microns or less. In still further aspects the invention relates to products comprising the coffee bean particles of the invention and uses of the coffee bean particles of the invention.
• Figure 1 shows a milling chamber of a jet mill blocked with powder according to composition 1. Burnt granules (dark color) are found inside the milling chamber, while the outlet is blocked with cohesive powder (lighter color, in the center). Details are in example 1.
• Figure 2 shows a milling chamber of a jet mill containing powder according to composition 3 after 4 hours of stable operation. Only loose holdup (light color) is found in the milling chamber and free outlet tube. Details are in example 1.
• Figure 3 shows particle size distribution of roast and ground coffee de-oiled by mechanical pressing in two passes (composition 3) before and after milling (black lines) and of a 50/50 mixture of roast and ground coffee and pure soluble coffee (composition 4) before and after milling (grey lines). Details are in example 1.
• Figure 4 shows particle size distribution of roast and ground coffee de-oiled by extraction with supercritical CO 2 (composition 6) before and after milling (black lines) and of a 50/50 mixture of roast and ground coffee and pure soluble coffee (composition 7) before and after milling (grey lines). Details are in example 2.
• Figure 5 shows particle size distribution of roast and ground coffee de-oiled by extraction with hexane (composition 9) before and after milling (black lines) and of a 50/50 mixture of roast and ground coffee and pure soluble coffee (composition 10) before and after milling (grey lines). Details are in example 3.
• the present invention relates to coffee bean particles with a D 90 particle size of 50 microns or less and an oil content of 8% (weight/weight) or less.
• coffee bean is meant bean, or seed, from any variety of the coffee plant, e.g. from Coffea Arabica and/or Coffea canephora.
• Coffee beans may be green, or raw, or the may be roast.
• Roast coffee beans may be produced by roasting of green coffee beans in any suitable way to produce aroma notes associated with roast coffee. Suitable roasting methods are well known in the art.
• coffee bean particles are meant particles produced from coffee beans by breaking the coffee beans into smaller pieces in any suitable way, e.g. by crushing, milling, grinding, or the like.
• Arabica coffee bean particles particles of beans of the Coffea arabica variety, also called Arabica coffee
• Robusta coffee bean particles particles of beans of the Coffea canephora variety, also called Robusta coffee.
• the coffee bean particles of the invention can be characterized by their size distribution.
• the particle size may e.g. be measured by laser diffraction methods, and can e.g. be characterised by its volume distribution, e.g. using the parameter D 50 , (volume median diameter) the diameter which 50% (based on volume) of the particle population is below, and/or D 90 , the diameter which 90% (based on volume) of the particle population volume is below.
• D 50 volume median diameter
• D 90 the diameter which 90% (based on volume) of the particle population volume is below.
• the coffee bean particles of the invention are characterized by having a D 90 particle size of 50 microns or less, preferably 40 microns or less, more preferably 30 microns or less.
• Coffee beans naturally comprise oil, roasted Coffea arabica beans normally comprise about 15%) and roasted Coffea canephora coffee beans about 10%> coffee oil by weight.
• the coffee bean particles of the present invention has an oil content which is reduced compared to the natural oil content of coffee beans.
• the coffee bean particles of the present invention are characterized by having an oil content of 8% by weight or less, preferably 7% or less, more preferably 6% or less. If the coffee bean particles are Arabica coffee bean particles, they preferably have an oil content of 7% or less, more preferably 6% or less. If the coffee bean particles are Robusta coffee bean particles, they preferably have an oil content of 6% or less, more preferably 5% or less.
• the invention relates to Arabica coffee bean particles with a D 90 particle size of 50 microns or less and an oil content of 8% (weight/weight) or less.
• the inventions relates to Robusta coffee bean particles with a D 90 particle size of 50 microns or less and an oil content of 6% (weight/weight) or less.
• the invention relates to a mixture of i) Arabica coffee bean particles with a D 90 particle size of 50 microns or less and an oil content of 8% (weight/weight) or less, and ii) Robusta coffee bean particles with a D 9 o particle size of 50 microns or less and an oil content of 6% (weight/weight) or less.
• the mixture may comprise between 10% and 90% (weight/weight) of Arabica coffee bean particles and between 10%> and 90%> (weight/weight) of Robusta coffee bean particles.
• the coffee bean particles of the invention may be green, or raw, coffee bean particles, or they may be roast coffee bean particles.
• Green coffee bean particles are particles produced from green coffee beans.
• Roast coffee particles may be produced from roast coffee beans in any suitable way, e.g. by crushing, milling, grinding, or the like; or they may be produced by breaking green coffee beans into smaller pieces and roasting the resulting green coffee bean particles to produce roast coffee bean particles.
• the present invention further relates to a coffee composition
• a coffee composition comprising coffee bean particles of the invention, and soluble coffee solids, wherein the coffee bean particles are present in an amount of 1-100% (weight/weight) of the amount of soluble coffee solids, preferably in an amount of 2-50% (weight/weight) of the amount of soluble coffee solids, such as in an amount of 3-20%> (weight/weight) of the amount of soluble coffee solids.
• soluble coffee solids is meant water soluble coffee compounds, excluding water, which have been extracted from coffee beans, e.g. using water and/or steam. Methods for extraction of soluble solids from coffee beans are well known in the art of soluble coffee production and any suitable method may be used. Soluble coffee solids may be extracted from green or roast coffee beans.
• a coffee composition of the invention may e.g. be in the form of a liquid composition wherein the soluble coffee solids are dissolved in water and the coffee bean particles dispersed therein; in dry form, e.g. as a powder, tablet or the like, wherein the coffee bean particle are mixed with dry soluble coffee solids.
• a liquid coffee composition may be in a form suitable for direct consumption as a coffee beverage, e.g. a so called RTD (ready to drink) coffee beverage, or it may e.g. be in the form of a concentrate which can be used for preparing a coffee beverage by dilution with water, milk, or any other suitable liquid.
• a dry coffee composition according to the invention may e.g.
• a coffee composition according to the invention may also be useful as an ingredient, e.g. for production of other food or beverage products wherein the presence of coffee solids is desired, e.g., to impart coffee taste or flavour.
• the present invention relates to a food or beverage composition
• a food or beverage composition comprising coffee bean particles according to the invention, and soluble coffee solids, wherein the coffee bean particles are present in an amount of 1-100% (weight/weight) of the amount of soluble coffee solids, preferably in an amount of 2- 50%) (weight/weight) of the amount of soluble coffee solids.
• a food or beverage composition according to the invention may further comprise protein, e.g. milk and/or plant protein in an amount of 2-50% by weight of dry solids.
• a food or beverage composition according to the invention may e.g. be a so called coffee mix product which comprises coffee solids, creamer components and optionally sugar and/or sweetener. Such a product may be in liquid form, e.g.
• RTD coffee beverage such as coffee with milk, cafe latte, cappuccino, cafe macchiato, or the like
• a liquid concentrate suitable for preparation of a coffee beverage by dilution with water or any other suitable liquid.
• Such a product may also be in dry form, e.g. as an instant coffee mix product suitable for preparation of coffee beverage such as coffee with milk, cafe latte, cappuccino, cafe macchiato, or the like, by dissolution of the dry product in water or any other suitable liquid.
• the present invention also relates to a method of producing coffee bean particles of the invention, accordingly the invention relates to a method of producing coffee bean particles, the method comprising a) removing oil from coffee beans to produce de-oiled coffee beans; and b) grinding the coffee beans to a D 90 particles size of 50 microns or less.
• step a) is performed before step b), i.e. oil is removed from coffee beans before they are ground to produce coffee bean particles.
• step b) I performed before step a), i.e. coffee beans are ground to produce coffee bean particles and oil is subsequently removed from the coffee bean particles.
• step a) and b) are performed, at least partly, simultaneously, i.e. oil removal and grinding is performed in one step.
• coffee beans are subjected to a pre-grinding, e.g. using conventional methods for grinding coffee beans, before oil removal in step a), and then subsequently subjected to the grinding of step b) further reducing the particle size to obtain coffee bean particles of the desired particle size.
• Oil removal may be performed by any suitable method, e.g. by pressing or extraction, e.g. by liquid carbon dioxide and/or organic solvent.
• 30% by weight of the oil content is removed in step a), such as preferably 50%> by weight.
• oil is removed to reach a desired oil content, e.g. such that the oil content after oil removal in step a) is 8% by weight or less, preferably 7% or less, more preferably 6% or less.
• the coffee bean particles are Arabica coffee bean particles
• oil is preferably removed to reach an oil content of 7% or less, more preferably 6% or less.
• the coffee bean particles are Robusta coffee bean particles
• oil is preferably removed to reach an oil content of 6% or less, more preferably 5% or less.
• grinding any kind of breaking coffee beans into smaller pieces in any suitable way and includes e.g. crushing and milling. Grinding may e.g. be performed by jet milling, cryo milling, etc. Grinding may include a step to remove oversized particles, e.g. by sieving, to obtain the desired particle size distribution.
• the coffee beans subjected to the method of the invention may be green or roasted coffee beans. If roasting is performed, it may be performed before, after and/or during oil removal in step a); and/or before, after and/or during grinding in step b).
• green coffee beans are roasted before being subjected to step a) and b) of the method of the invention.
• green coffee beans are subjected to oil removal of step a) and then roasted before being subjected to grinding of step b).
• green coffee beans are subjected to step a) and step b), and the resulting green coffee bean particles are subsequently roast.
• the present invention further relates to use of the coffee bean particles of the invention in the preparation of a soluble coffee product.
• a soluble coffee product is meant a product based on soluble coffee extract which is useful for preparing a coffee beverages by reconstitution of the product in water, milk or any other suitable liquid.
• a soluble coffee product may e.g. be in the form of a powder, e.g. a freeze dried or spray dried powder of coffee extract. Methods for producing soluble coffee products are well known in the art.
• the coffee bean particles of the present intention may be used in the preparation of a soluble coffee product by mixing the coffee bean particles with coffee extract.
• the coffee bean particles may e.g. be mixed with liquid coffee extract and the mixture may then be dried, e.g. by freeze drying or spray drying, to produce a soluble coffee powder which contains the coffee bean particles of the invention.
• coffee bean particles of the invention are agglomerated with soluble coffee powder to produce a soluble coffee product containing the coffee bean particles.
• Methods for agglomerating soluble coffee powders e.g. spray dried coffee powders, are well known in the art, and coffee bean particles of the invention may be agglomerated with soluble coffee powder by introducing the coffee bean particles into a conventional agglomeration process.
• coffee bean particles of the invention may be introduced into the agglomeration zone of a spray dying tower during drying of coffee extract.
• coffee bean particles of the invention are transported directly from the grinding process, e.g. performed in a jet mill, and into the agglomeration zone of a spray drying tower.
• Soluble coffee beverage powder containing 15% micronized roast and ground coffee particles was de-oiled by mechanical pressing Arabica coffee (origin Colombia) was roasted to a CTN of 115 and ground.
• the coffee which was characterized by an oil content of 15 % is referred to as composition 1 in the following. It was fed to a continuous expeller press (KOMET, DD85G) at a rate of 6 kg/h. After one pass through the press, partially de-oiled coffee powder was obtained with a residual oil content of 9 % (composition 2). Part of the powder was treated by the same press at 6 kg/h throughput in a second pass, resulting in further de-oiling. After two passes a powder with residual oil content of 6 % is achieved (composition 3). For comparison the powder according to composition 1 was mixed with pure soluble coffee powder (PSC, soluble coffee solids obtained by water extraction of coffee beans) (type 100% Robusta) in a 1 : 1 weight ratio. The obtained mix is referred to as composition 4.
• PSC pure soluble
• the powders according to composition 1 and 2 were further processed with a jet mill (Techno logia Meccanica Fluid Jet Mill J-70).
• the throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. After 30 min of operation a decline of the output of the jet mill was observed.
• the outlet tube was found to be blocked by powder adhering to the wall of the tube.
• the milling chamber was partially filled with black spherical coffee granules ( Figure 1). It is assumed that oily coffee particles released free liquid coffee oil upon particle collisions inside the jet mill. As the collision energy was insufficient to overcome the adhesive forces between those sticky particles, they grew instead of breaking apart, forming spherical granules.
• the powders according to composition 3 and 4 were further processed with a jet mill (Technologia Meccanica Fluid Jet Mill J-70) in the same way as described above.
• the throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar. Stable continuous operation of the mill was performed over a period of 4 hours. Only loose powdery hold-up was found in the mill, where the powder colour was lighter rather than darker through the effect of particle size reduction in comparison to the respective feed composition ( Figure 2). None of the overheating or granule formation phenomena that were described above for composition 1 and 2 was observed.
• compositions 3 and 4 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 3. It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal process conditions a D 90 of 44 ⁇ was obtained when jet milling composition 3, compared to 114 ⁇ for composition 4. While the use of pure soluble coffee powder as carrier (composition 4) is successful in enabling jet mill processing of roasted coffee particles, the process is more effective when using pure de-oiled roasted coffee. a) The micronized coffee powder made from composition 3 was dry mixed at a ratio of 15 wt% with spray dried Nescafe powder to obtain a retail coffee beverage powder containing 15% MRC. Smooth mouthfeel and absence of sedimentation in the reconstituted cup was found in a technical tasting session.
• Soluble coffee beverage powder containing 15% micronized roast&ground coffee particles which was de-oiled by extraction with supercritical carbon dioxide
• compositions 6 and 7 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 4. It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal process conditions a D 90 of 15.5 ⁇ was obtained when jet milling composition 6, compared to 27.2 ⁇ for composition 7. While the use of PSC (composition 7) as carrier was successful in enabling jet mill processing of roasted coffee particles, the process was more effective when using pure de-oiled roasted coffee.
• composition 8 Arabica coffee (origin Colombia) was roasted to a CTN of 75 and ground.
• the coffee which was characterized by an oil content of 15 % is referred to as composition 8 in the following. It was fed into a Soxhlet cartridge and placed in a Soxhlet extraction vessel. The coffee was extracted with Petroleum Ether at its reflux temperature for 2hr. The coffee thus obtained contained a residual oil content of 3% (composition 9).
• composition 10 For comparison the powder according to composition 8 was mixed with pure soluble coffee powder (type 100% Robusta) in a 1 : 1 weight ratio. The obtained mix is referred to as composition 10.
• the coffee bean particles according to composition 9 and 10 were further processed with a jet mill (Technologia Meccanica Fluid Jet Mill J-70).
• the throughput was adjusted by a vibrational feeder to 1 kg/h, jet pressure was set to 9 bar.
• Stable continuous operation of the mill was performed over a period of 4 hours. Only loose powdery hold-up was found in the mill, where the powder colour was getting lighter rather than darker through the effect of particle size reduction in comparison to the respective feed composition. None of the overheating or granule formation phenomena that were described above for compositions 1 and 2 was observed.
• compositions 9 and 10 were analyzed by laser diffraction to measure their particle size distribution. The results are shown in Figure 5. It can be seen that de-oiling enhanced the efficiency of the jet milling process. At equal process conditions a D 90 of 17.1 ⁇ was obtained when jet milling composition 9, compared to 27.2 ⁇ for composition 10. While the use of PSC as carrier was successful in enabling jet mill processing of roasted coffee particles (composition 10), the process was more effective when using pure de-oiled roasted coffee.

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• Chemical & Material Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Oil, Petroleum & Natural Gas (AREA)
• Tea And Coffee (AREA)

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• 2017
  • 2017-07-18 WO PCT/EP2017/068079 patent/WO2018015360A1/en unknown
  • 2017-07-18 AU AU2017299962A patent/AU2017299962B2/en active Active
  • 2017-07-18 CA CA3035612A patent/CA3035612A1/en active Pending
  • 2017-07-18 RU RU2019104375A patent/RU2759606C2/ru active
  • 2017-07-18 CN CN201780039139.9A patent/CN109414032A/zh active Pending
  • 2017-07-18 JP JP2019501950A patent/JP2019520838A/ja active Pending
  • 2017-07-18 KR KR1020197004774A patent/KR20190040968A/ko not_active Application Discontinuation
  • 2017-07-18 EP EP17751633.3A patent/EP3487311A1/en active Pending
• 2019
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