Soluble Coffe Product
AssigneeNestec S.A.
InventorsRachid Bel-Rhlid, Karin Kraehenbuehl, Konrad Lerch, Robert Aeschbach
Life of this patent
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Abstract
A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones present in the extract. Alternatively or additionally, it may be provided by contacting a coffee extract with a sorbent or solvent which is suitable for removing apolar components and is at least partially saturated with chlorogenic acid. The product has reduced bitterness.
Claims27
A coffee product derived from roast and ground coffee beans wherein the weight ratio of 5CQA to 3CQAL in the coffee product is from 12:1 to 1,000,000:1.
A coffee product derived from roast and ground coffee beans wherein the weight ratio of total CQA to 3CQAL in the coffee product is from 22:1 to 1,000,000:1.
A method of preparing a liquid coffee product having reduced levels of chlorogenic acid lactones content comprising the step of:
- treating a coffee extract with an enzyme so as to hydrolyse a portion of the chlorogenic acid lactones present in the extract.
A method for reducing the bitterness of a coffee beverage, comprising using an enzyme that selectively reduces the amount of chlorogenic acid lactones present in preference to chlorogenic acids in a coffee product.
A method of treating a coffee product comprising the steps of:
- roasting and grinding coffee beans to provide a ground product;
- extracting the ground product with water and/or steam to obtain an extract;
- and
- contacting the extract with a solid sorbent
- wherein the sorbent is suitable for removing apolar components and is at least partially saturated with chlorogenic acid.
A method comprising using a solid sorbent selected from the group consisting of (i) activated charcoal, (ii) PVPP, (iii) polystyrene divinylbenzene and (iv) copolymers of N,N′-methylene-bis-(methacrylamide), glycidyl methacrylate, allyl glycidyl ether and methacrylamide to remove chlorogenic acid lactones from a coffee extract to provide a coffee composition having reduced bitterness.
A method of treating a coffee extract in order to reduce the level of chlorogenic acid lactones comprising the steps of:
- roasting and grinding coffee beans to provide a ground product;
- extracting the ground product with water to obtain an extract;
- and
- contacting the extract with an organic solvent
- wherein the solvent is suitable for removing apolar components and is at least partially saturated with chlorogenic acid.
A method for removing chlorogenic acid lactones from a coffee extract to provide a coffee composition having reduced bitterness comprising the step of using an organic solvent.
Dependencies are inferred from the claim text.