Method of making aromatization particles containing coffee aroma constituents
AssigneeKraft Foods R & D, Inc.
InventorsStefano Ceriali, Anthony Wragg, Anilkumar Ganapati Gaonkar, Bary Lyn Zeller
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Abstract
The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
Claims12
A process for preparing aromatization particles including a water-soluble coffee matrix and an aromatizing composition, comprising the steps of
- (a) preparing the aromatizing composition comprising volatile characteristic coffee aroma constituents obtained from coffee beans so that the aromatizing composition contains essentially no coffee oil, its derivatives or vegetable oil and contains essentially no non-coffee volatile organic carriers and contains more than about 50% by weight of compounds having a water-solubility of less than about 10% by volume at about 25° C.;
- (b) preparing a coffee extract to receive the aromatizing composition of step (a) by whipping or injecting gas into said coffee extract to entrap gas bubbles;
- (c) mixing the aromatizing composition of step (a) into the gasified coffee extract of step (b), with or without additional gasification;
- (d) forming droplets of the mixture of step (c);
- (e) mixing the droplets obtained in step (d) into dry milled water-soluble coffee powder;
- (f) forming particles by drying the mixture obtained in step (e) at room temperature or elevated temperatures;
- and
- (g) separating the particles obtained in step (f) from excess coffee powder, wherein said volatile characteristic coffee aroma constituents are present in a concentration of at least 700 μg/g particles.
A process for preparing aromatization particles including a water-soluble coffee matrix and an aromatizing composition, comprising the steps of
- (a) preparing the aromatizing composition comprising volatile characteristic coffee aroma constituents by depleting volatile and water-soluble components from the volatile characteristic coffee aroma constituents so that the aromatizing composition contains more than about 50% by weight of compounds having a water-solubility of less than about 10% by volume at about 25° C. and has a vapor pressure of at least about 0.1 mm Hg at about 25° C.;
- (b) preparing a coffee extract to receive the aromatizing composition of step (a) by whipping or injecting gas into said coffee extract to entrap gas bubbles;
- (c) mixing the aromatizing composition of step (a) into the gasified coffee extract of step (b), with or without additional gasification;
- (d) forming droplets of the mixture of step (c);
- (e) mixing the droplets obtained in step (d) into dry milled water-soluble coffee powder;
- (f) forming particles by drying the mixture obtained in step (e) at room temperature or elevated temperatures;
- and
- (g) separating the particles obtained in step (f) from excess coffee powder, wherein said volatile characteristic coffee aroma constituents are present in a concentration of at least 700 μg/g particles.
Dependencies are inferred from the claim text.