Process for the production of a liquid coffee concentrate
The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.
1. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6, the process comprising:
subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;
separating the coffee extract, either by fractionation during the extraction step(s) or by aroma recovery after the extraction step(s) resulting in a high aromatic coffee extract and a low aromatic coffee extract;
subjecting at least 50 v/v % of the low aromatic coffee extract to a heat treatment of at least 120° C. for at most 30 minutes;
concentrating at least the heat treated low aromatic coffee extract to form a concentrated low aromatic coffee extract;
combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract, thereby obtaining a liquid coffee concentrate, wherein the liquid coffee concentrate has a pH of 4.8 to 6.
2. The process of claim 1 , further comprising raising the pH of the low aromatic coffee extract after separating the coffee extract.
3. The process of claim 2 , comprising raising the pH of at least 50 v/v % of the low aromatic extract.
4. The process of claim 3 , comprising raising the pH of at least 50 v/v % of the low aromatic extract before or after the heat treatment but before the concentrating.
5. The process of claim 1 , wherein the heat treatment is conducted at a temperature of at least 135° C., for a time of at most 15 minutes.
6. The process of claim 1 , wherein the heat treatment is conducted from 120° C. to 200° C. for a time of 30 minutes to 10 seconds.
7. The process of claim 1 , wherein the heat treatment is conducted from 135° C. to 180° C. for a time of 15 minutes to 1 minute.
8. The process of claim 1 , wherein the heat treatment is conducted at about 150° C. for a time of about 5 minutes.
9. The process of claim 2 , wherein the pH is raised to a value of 5 to 10.
10. The process of claim 4 , wherein the pH is raised prior to the heat treatment.
11. The process of claim 10 , wherein the pH is raised to a value of 6 to 8.
12. The process of claim 4 , wherein the pH is raised after the heat treatment.
13. The process of claim 12 , wherein the pH is raised to a value of 5 to 7.
14. The process of claim 2 , wherein the pH is raised with an anion exchanger.
15. The process of claim 1 , wherein the process results in a hydrolysation of at least 150 mmoles acid/kg dry matter solids content in the liquid coffee extract.
16. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6, the process comprising:
subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract;
separating the coffee extract by fractionation during the extraction step(s) resulting in a high aromatic coffee extract and a low aromatic coffee extract, wherein the low aromatic coffee extract comprises a second primary extract and a secondary extract;
subjecting at least part of the second primary extract to a heat treatment of at least 120° C. for at most 30 minutes, wherein the part of the second primary extract to be treated comprises at least 25 v/v % of the low aromatic coffee extract, resulting in a treated low aromatic coffee extract;
concentrating at least the treated low aromatic coffee extract, resulting in a concentrated low aromatic coffee extract; and
combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract, thereby obtaining a liquid coffee concentrate, wherein the liquid coffee concentrate has a pH of 4.8 to 6.
17. The process of claim 16 , further comprising raising the pH of the low aromatic coffee extract after separating the coffee extract.
18. The process of claim 17 , wherein the pH of at least part of the second primary extract is raised.
19. The process of claim 18 , wherein the pH of at least part of the second primary extract is raised before or after the heat treatment but before the concentrating.
20. The process of claim 16 , wherein the heat treatment is conducted at a temperature of at least 135° C., for a time of at most 15 minutes.
21. The process of claim 16 , wherein the heat treatment is conducted from 120° C. to 200° C. for a time of 30 minutes to 10 seconds.
22. The process of claim 16 , wherein the heat treatment is conducted from 135° C. to 180° C. for a time of 15 minutes to 1 minute.
23. The process of claim 16 , wherein the heat treatment is conducted at about 150° C. for a time of about 5 minutes.
24. The process of claim 17 , wherein the pH is raised to a value of 5 to 10.
25. The process of claim 19 , wherein the pH is raised prior to the heat treatment.
26. The process of claim 25 , wherein the pH is raised to a value of 6 to 8.
27. The process of claim 19 , wherein the pH is raised after the heat treatment.
28. The process of claim 27 , wherein the pH is raised to a value of 5 to 7.
29. The process of claim 17 , wherein the pH is raised with an anion exchanger.
30. The process of claim 16 , wherein the process results in a hydrolysation of at least 150 mmoles acid/kg dry matter solids content in the liquid coffee extract.
31. The process of claim 1 , wherein the heat treatment is conducted at a temperature of at least 150° C., for a time of at most 10 minutes.
32. The process of claim 2 , wherein the pH is raised with an anion exchange column.
33. The process of claim 16 , wherein the heat treatment is conducted at a temperature of at least 150° C., for a time of at most 10 minutes.
34. The process of claim 17 , wherein the pH is raised with an anion exchange column.