Coffee aroma recovery process and resultant products
AssigneeNestec S.A.
InventorsMarc Furrer, Catherine Gretsch
Life of this patent
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Abstract
A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extracts. The coffee powder produced has much increased and improved aroma and flavor.
Claims12
An aromatised, spray-dried soluble coffee powder which when reconstituted in water to form a reconstituted beverage having a solid content of 3.3% by weight of the reconstituted beverage comprises a concentration of aroma volatile of at least 50 ppm for a sum of aroma compounds having a retention index RIDBWAX<1130, and at least 4 ppm for a sum of aroma compounds having a retention index 1130≦RIDBWAX≦1430.
An aromatised, spray-dried soluble coffee powder which is produced by a process comprising:
- wetting the coffee grounds;
- heating the coffee grounds uniformly to a temperature of about 50° C. to 95° C.;
- extracting soluble coffee solids from coffee grounds and concentrating the extracted soluble coffee solid for providing a concentrated coffee extract;
- exposing the coffee grounds to decreased pressure for providing aroma containing gas while agitating the coffee grounds during the wetting, heating, and decreased pressure;
- capturing the aroma containing components,
- combining the concentrated coffee extract and the aroma containing components for providing an aromatised extract;
- and
- spray-drying the aromatised extract for providing the aromatised coffee powder.
An aromatised, spray-dried soluble coffee powder which when reconstituted in water to form a reconstituted beverage having a solid content of 3% by weight of the reconstituted beverage comprises at least 0.09 ppm/dry matter beta-myrcene and at least 0.07 ppm/dry limonene.
An aromatised, freeze-dried soluble coffee powder which when reconstituted in water to form a reconstituted beverage having a solid content of 3.3% by weight of the reconstituted beverage comprises a concentration of aroma volatile of at least 100 ppm for a sum of aroma compounds having a retention index RIDBWAX<1130, and at least 7 ppm for a sum of aroma compounds having a retention index 1130≦RIDBWAX<1430.
An aromatised, freeze-dried soluble coffee powder which when reconstituted in water to form a reconstituted beverage having a solid content of 3% by weight of the reconstituted beverage comprises at least 0.07 ppm/dry matter beta-myrcene and at least 0.05 ppm/dry limonene.
Dependencies are inferred from the claim text.