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WO1999062349A1 - Process for the preparation of a coffee surrogate - Google Patents

Process for the preparation of a coffee surrogate Download PDF

Info

Publication number
WO1999062349A1
WO1999062349A1 PCT/EP1999/003454 EP9903454W WO9962349A1 WO 1999062349 A1 WO1999062349 A1 WO 1999062349A1 EP 9903454 W EP9903454 W EP 9903454W WO 9962349 A1 WO9962349 A1 WO 9962349A1
Authority
WO
WIPO (PCT)
Prior art keywords
coffee
process according
surrogate
mixture
coffee surrogate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1999/003454
Other languages
French (fr)
Inventor
Leon Cerise
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to JP2000551621A priority Critical patent/JP2002536957A/en
Priority to KR1020007012095A priority patent/KR20010043175A/en
Priority to APAP/P/2000/001967A priority patent/AP2000001967A0/en
Publication of WO1999062349A1 publication Critical patent/WO1999062349A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms

Definitions

  • the present invention relates to a process for the preparation of a coffee surrogate. It also relates to the use of the coffee surrogate as a flavouring agent to give coffee taste to beverages or confectionery and the compositions prepared therefrom.
  • the US patent No. 1565736 discloses a surrogate for coffee based on chicory, roasted barley, soybeans and a coffee aroma.
  • GB 2 046 076 describes a process for the preparation of a product based on soybeans, in which the cotyledons are grilled then reduced to a powder which can be used as a replacement of cocoa, coffee and/or caramel in aromatized food products.
  • Patent WO 86/03943 describes a process for the preparation of a coffee aroma based on soya flour which undergoes an enzymatic hydrolysis then an extraction after heating.
  • Patent EP 0585 632 describes a food product based on soybeans and the process for obtaining it in which the beans are coated with a glucidic component, then roasted.
  • Soybeans are one of the components which may be used for the preparation of coffee surrogates, but they may also be used for other "aromas" such as, for example, to imitate the taste of meat. It is also known that isolates of soya, thermally treated, undergo a thermolysis or a carbonization, which makes them unusable for the preparation of coffee surrogates.
  • the present invention aims to provide a simple process for preparing a coffee surrogate.
  • a mixture of defatted soya flour and water is heated under pressure, and the heating is prolonged so as to obtain a fluid coffee surrogate.
  • a mixture of de-fatted soya flour and water is made in order to obtain a soya flour paste which may have between about 35 and about 50% of dry matter.
  • the soya may be used in the form of de-fatted flour, containing preferably between about 5 and about 10% of dry matter.
  • the soya flour paste is then heated under pressure, preferably in a twin- screw extruder, at a temperature of about 130 to about 180°C, during about 20-60 seconds.
  • the pressure may be of about 10 to about 40 MPa, for example.
  • the extruded soya paste is then maintained at a high temperature so as to obtain a fluid coffee surrogate.
  • This treatment may consist in placing it in a retention vat, kept at a temperature preferably of about 150 to about 180°C and at a pressure of about 25 to 40 MPa, during about 20 to 80 minutes.
  • the twin-screw extruder may directly supply the thermostatted retention vat.
  • the fluid coffee surrogate obtained is mostly soluble, it can then be cooled down on a tubular heat exchanger to a temperature of less than 100°C, for example. It may then be dehydrated to powder form with a moisture content of 3 to 5%, for example on a dispersion dryer.
  • the cooled fluid coffee surrogate may also be mixed with different additives in a mixer, such as for example, potassium hydroxide KOH at 0.5 to
  • the coffee surrogate obtained has a bitter taste, similar to that of coffee. It can be used in numerous applications. It allows the realization of compositions for beverages or for use in confectionery, in the latter case these compositions may then be extruded in the form of pastilles, then dried if necessary.
  • a mixture is made of 40 kg of de-fatted soya flour and 60 1 of water.
  • the mixture is heated in the extruder at about 160°C during 20 s under a pressure of 10 MPa.
  • the extruder supplies a thermostatted retention vat where the mixture is thermally treated at 160°C during 60 min under a pressure of about 25 MPa.
  • the product obtained is a fluid coffee surrogate, it is cooled on a tubular heat exchanger down to a temperature of about 96°C.
  • the coffee surrogate can be neutralized with potassium hydroxide to a pH of 6.7 (approximately 2% of KOH by dry matter) in batch or continuously.
  • Example 2 The fluid coffee surrogate obtained by the process described in example 1 is dried on a dispersion dryer up to a moisture content of 2%.
  • a sugared beverage can also be obtained by mixing 1.57 g of this powder and 1.57 g of sugar with 150 ml of water.
  • the drink obtained has an agreeable bitter taste which is similar to that of coffee.
  • a mixture is made of 18 g of fluid coffee surrogate obtained according to example 1 and 82 g of enzymatically hydrolyzed cereal.
  • the resulting mixture contains approximately 90% of dry matter, it is extruded in the form of pastilles. These pastilles are then dried for approximately 10 mins at a temperature of 100°C.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Tea And Coffee (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)

Abstract

Process for the preparation of a coffee surrogate, in which a mixture of de-fatted soya flour and water is heated under pressure, and the heating is prolonged so as to obtain a fluid coffee surrogate and its use as a flavouring agent.

Description

Process for the preparation of a coffee surrogate
The present invention relates to a process for the preparation of a coffee surrogate. It also relates to the use of the coffee surrogate as a flavouring agent to give coffee taste to beverages or confectionery and the compositions prepared therefrom.
It has long been tried to derive molecules or products which can be substituted for coffee in the preparation of beverages or confectionery or other food products.
Numerous patents describe such surrogates. The US patent No. 1565736 discloses a surrogate for coffee based on chicory, roasted barley, soybeans and a coffee aroma. Also, GB 2 046 076 describes a process for the preparation of a product based on soybeans, in which the cotyledons are grilled then reduced to a powder which can be used as a replacement of cocoa, coffee and/or caramel in aromatized food products.
Patent WO 86/03943 describes a process for the preparation of a coffee aroma based on soya flour which undergoes an enzymatic hydrolysis then an extraction after heating.
Patent EP 0585 632 describes a food product based on soybeans and the process for obtaining it in which the beans are coated with a glucidic component, then roasted.
All these processes involve steps such as roasting, hydrolysis or other complex steps so that making use of them is cumbersome.
Soybeans are one of the components which may be used for the preparation of coffee surrogates, but they may also be used for other "aromas" such as, for example, to imitate the taste of meat. It is also known that isolates of soya, thermally treated, undergo a thermolysis or a carbonization, which makes them unusable for the preparation of coffee surrogates. The present invention aims to provide a simple process for preparing a coffee surrogate.
It has been surprisingly found that de-fatted soya flour, treated appropriately, develops a Maillard-type reaction which confers to the obtained product, the bitter taste similar to that of coffee.
Accordingly, in the process according to the invention, a mixture of defatted soya flour and water is heated under pressure, and the heating is prolonged so as to obtain a fluid coffee surrogate.
To realize the present invention, a mixture of de-fatted soya flour and water is made in order to obtain a soya flour paste which may have between about 35 and about 50% of dry matter. The soya may be used in the form of de-fatted flour, containing preferably between about 5 and about 10% of dry matter.
The soya flour paste is then heated under pressure, preferably in a twin- screw extruder, at a temperature of about 130 to about 180°C, during about 20-60 seconds. The pressure may be of about 10 to about 40 MPa, for example.
The extruded soya paste is then maintained at a high temperature so as to obtain a fluid coffee surrogate. This treatment may consist in placing it in a retention vat, kept at a temperature preferably of about 150 to about 180°C and at a pressure of about 25 to 40 MPa, during about 20 to 80 minutes.
In order to have a continuous process, the twin-screw extruder may directly supply the thermostatted retention vat.
The fluid coffee surrogate obtained is mostly soluble, it can then be cooled down on a tubular heat exchanger to a temperature of less than 100°C, for example. It may then be dehydrated to powder form with a moisture content of 3 to 5%, for example on a dispersion dryer.
The cooled fluid coffee surrogate may also be mixed with different additives in a mixer, such as for example, potassium hydroxide KOH at 0.5 to
2.5% to increase its solubility, while bringing it to a pH of about 6 to 8. The coffee surrogate obtained has a bitter taste, similar to that of coffee. It can be used in numerous applications. It allows the realization of compositions for beverages or for use in confectionery, in the latter case these compositions may then be extruded in the form of pastilles, then dried if necessary.
To prepare such products, preferably 10 to 60% of coffee surrogate is mixed with:
- sweeteners at 20 to 50% or, - maltodextrins at 10 to 90% or,
- a cereal hydrolysate at 10 to 90% (for confectionery applications for example) or,
- a soya milk powder at 10 to 50%.
The following examples are given by way of illustration only and in no way should be construed as limiting the subject matter of the present application. Percentages and parts are given by weight unless otherwise indicated.
Example 1
In a twin-screw extruder, a mixture is made of 40 kg of de-fatted soya flour and 60 1 of water. The mixture is heated in the extruder at about 160°C during 20 s under a pressure of 10 MPa. The extruder supplies a thermostatted retention vat where the mixture is thermally treated at 160°C during 60 min under a pressure of about 25 MPa.
The product obtained is a fluid coffee surrogate, it is cooled on a tubular heat exchanger down to a temperature of about 96°C.
To increase the solubility, the coffee surrogate can be neutralized with potassium hydroxide to a pH of 6.7 (approximately 2% of KOH by dry matter) in batch or continuously.
Example 2 The fluid coffee surrogate obtained by the process described in example 1 is dried on a dispersion dryer up to a moisture content of 2%.
This gives the coffee surrogate in the form of a soluble powder for the preparation of beverages with a coffee taste.
To prepare one of these beverages, 2.4 g of this powder is mixed with 150 ml of water. A sugared beverage can also be obtained by mixing 1.57 g of this powder and 1.57 g of sugar with 150 ml of water. The drink obtained has an agreeable bitter taste which is similar to that of coffee.
Example 3
A mixture is made of 18 g of fluid coffee surrogate obtained according to example 1 and 82 g of enzymatically hydrolyzed cereal. The resulting mixture contains approximately 90% of dry matter, it is extruded in the form of pastilles. These pastilles are then dried for approximately 10 mins at a temperature of 100°C.
These chewing pastilles have the typical bitter taste of coffee and are stable at ambient temperature. In addition they have the quality of leaving no residues in the mouth because they are 100% edible.
Example 4
12g of coffee surrogate powder as obtained by the process described in example 1 are added to aromatize a soya milk comprising 44 g of powdered soya extract and 44 g of sugar. This powder mixture gives an instant beverage of soya aromatized with coffee taste when 10 g of the mixture is dispersed in 90 ml of water.

Claims

Claims
1- Process for the preparation of a coffee surrogate in which a mixture of de- fatted soya flour and water is heated under pressure, and the heating is prolonged so as to obtain a fluid coffee surrogate.
2- Process according to claim 1 in which the mixture is heated at about 130-180°C under a pressure of about 10-40 MPa during about 20-60s.
3- Process according to claims 1 or 2, in which the mixture is heated under pressure in a twin-screw extruder.
4- Process according to any of claims 1 to 3, in which the heating is prolonged in a vat kept at about 150 to about 180°C under a pressure of about 25 MPa to about 40 MPa during about 20 to about 80 minutes.
5- Process according to any of claims 1 to 4, in which the mixture of soya flour and of water has a dry matter of 35-50%.
6- Process according to any of claims 1 to 5, in which the fluid coffee surrogate is dehydrated to a moisture content of within the range of 3-5%.
7- Process according to any of claims 1 to 6, in which the fluid coffee surrogate is brought to a pH of about 6 to 8.
8- Use of the fluid coffee surrogate obtained by the process according to any of claims 1 to 7 as a flavouring agent.
9- Composition for preparing a beverage, comprising 10-60% of coffee surrogate powder which may be obtained by the process according to any of claims 1 to 7, and 20 to 50% of sweetener, as well as 10-90% of maltodextrin, and/or 10-90% of a cereal hydrolysate, and/or 10-50% of a soya milk powder.
PCT/EP1999/003454 1998-06-03 1999-05-19 Process for the preparation of a coffee surrogate Ceased WO1999062349A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2000551621A JP2002536957A (en) 1998-06-03 1999-05-19 How to make coffee substitutes
KR1020007012095A KR20010043175A (en) 1998-06-03 1999-05-19 Process for the preparation of a coffee surrogate
APAP/P/2000/001967A AP2000001967A0 (en) 1998-06-03 1999-05-19 Process for the preparation of a coffee surrogate.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP98201834A EP0965273A1 (en) 1998-06-03 1998-06-03 Method for preparing a coffee substitute
EP98201834.3 1998-06-03

Publications (1)

Publication Number Publication Date
WO1999062349A1 true WO1999062349A1 (en) 1999-12-09

Family

ID=8233777

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1999/003454 Ceased WO1999062349A1 (en) 1998-06-03 1999-05-19 Process for the preparation of a coffee surrogate

Country Status (7)

Country Link
EP (1) EP0965273A1 (en)
JP (1) JP2002536957A (en)
KR (1) KR20010043175A (en)
CN (1) CN1304291A (en)
AP (1) AP2000001967A0 (en)
OA (1) OA11559A (en)
WO (1) WO1999062349A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150189898A1 (en) * 2012-08-06 2015-07-09 Kirin Beverage Company, Limited Coffee substitute

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4642090B2 (en) * 2008-03-14 2011-03-02 キリンビバレッジ株式会社 Non-caffeinated milk-flavored beverage
CN102240003A (en) * 2010-05-14 2011-11-16 上海新农饲料有限公司 Puffed full-fat soybean powder as well as preparation method and composition thereof
GB201112488D0 (en) * 2011-07-21 2011-08-31 Givaudan Sa Process and product
CN104663996B (en) * 2013-12-03 2021-04-27 丰益(上海)生物技术研发中心有限公司 Coffee substitute and preparation method thereof
CN107529766B (en) * 2015-04-23 2021-10-01 创新食品设计Ifd股份公司 Method

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3762930A (en) * 1971-04-16 1973-10-02 Gen Foods Corp Mechanical pressure roasting of coffee
US3925561A (en) * 1973-02-26 1975-12-09 Lever Brothers Ltd Method for imparting color to texturized vegetable protein
US4187324A (en) * 1977-05-12 1980-02-05 Shirbroun Darrell B Soybean beverage
WO1980002636A1 (en) * 1979-06-05 1980-12-11 Scm Corp Imitation cocoa powder
GB2087897A (en) * 1980-11-19 1982-06-03 Fueltex Oil Chem Int Process for producing a soy- bean extract, and extract obtained thereby
WO1986003943A1 (en) * 1985-01-10 1986-07-17 L. Givaudan & Cie Societe Anonyme Method for preparing new coffee aromas
EP0264789A2 (en) * 1986-10-22 1988-04-27 Schaaf Technologie Gmbh Process for the production of produce agreeable to men, or for changing the taste, from plant substances

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3762930A (en) * 1971-04-16 1973-10-02 Gen Foods Corp Mechanical pressure roasting of coffee
US3925561A (en) * 1973-02-26 1975-12-09 Lever Brothers Ltd Method for imparting color to texturized vegetable protein
US4187324A (en) * 1977-05-12 1980-02-05 Shirbroun Darrell B Soybean beverage
WO1980002636A1 (en) * 1979-06-05 1980-12-11 Scm Corp Imitation cocoa powder
GB2087897A (en) * 1980-11-19 1982-06-03 Fueltex Oil Chem Int Process for producing a soy- bean extract, and extract obtained thereby
WO1986003943A1 (en) * 1985-01-10 1986-07-17 L. Givaudan & Cie Societe Anonyme Method for preparing new coffee aromas
EP0264789A2 (en) * 1986-10-22 1988-04-27 Schaaf Technologie Gmbh Process for the production of produce agreeable to men, or for changing the taste, from plant substances

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150189898A1 (en) * 2012-08-06 2015-07-09 Kirin Beverage Company, Limited Coffee substitute

Also Published As

Publication number Publication date
EP0965273A1 (en) 1999-12-22
OA11559A (en) 2004-05-26
JP2002536957A (en) 2002-11-05
AP2000001967A0 (en) 2000-12-31
CN1304291A (en) 2001-07-18
KR20010043175A (en) 2001-05-25

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