TEPZZ 7¥9_6ZB_T

(19)

(11) EP 2 739 160 B1

(12) EUROPEAN PATENT SPECIFICATION

(45) Date of publication and mention (51) Int Cl.:

of the grant of the patent: A23F 3/24 (2006.01) A23F 5/26 (2006.01)
13.01.2016 Bulletin 2016/02 A23F 5/28 (2006.01)

(21) Application number: 12748572.0 (86) International application number:

PCT/NL2012/050543
(22) Date of filing: 01.08.2012
(87) International publication number:
WO 2013/019112 (07.02.2013 Gazette 2013/06)

(54) PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE

VERFAHREN ZUR HERSTELLUNG EINES FLÜSSIGEN KAFFEEKONZENTRATS
PROCÉDÉ DE PRODUCTION DE CONCENTRÉ DE CAFÉ LIQUIDE

(84) Designated Contracting States: • DE BRUIN, Wilhelmus Johannes

AL AT BE BG CH CY CZ DE DK EE ES FI FR GB NL-1325 GN Almere (NL)
GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO • VERHOEVEN, Maarten Juriaan
PL PT RO RS SE SI SK SM TR NL-5215 BL Den Bosch (NL)

(30) Priority: 01.08.2011 EP 11176077 (74) Representative: V.O.

P.O. Box 87930
(43) Date of publication of application: 2508 DH Den Haag (NL)
11.06.2014 Bulletin 2014/24
(56) References cited:
(73) Proprietor: Koninklijke Douwe Egberts B.V. EP-A1- 0 861 596 EP-A1- 1 374 690
3532 AD Utrecht (NL) JP-A- 7 227 211 JP-A- 8 173 043
US-A1- 2010 316 784 US-B1- 6 319 537
(72) Inventors:
• HEIJMAN, Gertjan
NL-2803 TG Gouda (NL)
EP 2 739 160 B1

Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent
Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the
Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been
paid. (Art. 99(1) European Patent Convention).

Printed by Jouve, 75001 PARIS (FR)

 EP 2 739 160 B1

Description

Field of the invention

5 [0001] The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage
stability at ambient temperature.

Background of the invention

10 [0002] Liquid coffee, and liquid coffee concentrates, are increasingly in demand for commercial and/or industrial
purposes. The production and sales of liquid coffee, e.g. liquid coffee concentrates for use in coffee dispensing machines,
makes it desirable to provide liquid coffee that has a sufficient shelf-life. Up to now, such liquid coffee products are mostly
available in a frozen form, and sometimes refrigerated. Non-refrigerated storage would decrease supply chain costs.
However, any products sold for non-refrigerated storage still have an undesirably short shelf-life.
15 [0003] Generally speaking, a liquid coffee (such as a concentrate or an extract) is unstable over time and becomes
increasingly acidic at room temperature. As is known by the skilled man, the pH drop might be due to microbial action
and to chemical reaction, such as a slow hydrolysis reaction of some compounds such as esters and lactones, oxidation
of carbonyl group containing compounds or even the Maillard reaction occurring among polysaccharices and proteins.
A pH of 4.8 is commonly considered in literature as the lower limit for taste acceptability. Below that pH level the coffee
20 extract becomes undrinkable.
[0004] To overcome microbial acidification the liquid coffee is often treated by UHT (Ultra High Temperature). Partic-
ularly suitable UHT treatment is at 120°C for a couple of seconds.
[0005] A reference addressing the chemical acidification is US 2010/0316784. Therein a treatment is proposed com-
prising adding an edible alkali source to a liquid coffee concentrate. This serves to artificially increase pH. Before or
25 after the addition of alkali, a heat treatment is conducted so as to artificially drive acid-generation reactions in the coffee
concentrate to completion. More particularly, the heat treatment is conducted between 140 and 146 °C at a holding time
of at most 3 minutes. This method fails, however, to produce products of sufficient shelf-life and quality.
[0006] Another drawback of the aforementioned process is the addition of alkali. In many jurisdictions, such an addition
is considered undesired and/or the resulting product is no longer entitled to be called a "coffee", like under the EC food
30 regulations. It would be desirable to develop a process for making liquid coffee whereby the addition of ingredients other
than those obtained from a coffee extract itself is unnecessary, and yet provide a storage stable liquid coffee concentrate
of good flavor qualities.
[0007] Another reference addressing the stabilization of liquid coffee by treatment with alkali is EP 861 596. Herein a
coffee extract is treated with an alkali, which is present in an amount effective to convert acid precursors present in the
35 coffee extract to their respective acid salts, and thereafter neutralizing the treated coffee extract with an acid, in an
amount sufficient to neutralize any excess alkali from the first step. Apart from the aforementioned drawback of using
alkali, this method also adds acid, which increases the amount of foreign components present in the liquid coffee.
Moreover, the method is essentially based on introducing ionic substances (salts) which are prone to adversely affect
taste.
40 [0008] Yet another reference addressing shelf life of liquid coffees is EP 1 374 690. Herein a coffee extract is subjected,
essentially immediately after preparation, to correction of acidity by the addition of a base or an anion resin. The resulting
extract is subjected to pasteurisation. The pasteurisation is discussed with reference to holding times and temperatures
that do not affect the organoleptic properties of the coffee extract. A typical temperature range is 100°C-140°C at a
holding time of at most 1 minute. This method fails also to produce products of sufficient shelf-life and quality.
45 [0009] The object of the present invention is to provide a process with which an improvement of the quality of the
coffee concentrate is obtained in storage stability as well as in flavor.

Summary of the invention

50 [0010] In order to better address one or more of the foregoing desires, the invention, in one aspect, presents a process
for the production of a liquid coffee concentrate with a pH of 4.8 to 6 comprising the steps of

a) subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract,
b) separating the coffee extract, either by fractionation during the extraction step(s) in a) or by aroma recovery after
55 step a) resulting in a high aromatic coffee extract and a low aromatic coffee extract,
c) subjecting at least 50% of the low aromatic coffee extract to a heat treatment of at least 120 °C at a holding time
for at most 30 minutes,
d) concentrating at least the treated low aromatic coffee extract,

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 EP 2 739 160 B1

e) combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract,

thereby obtaining a liquid coffee concentrate.

[0011] In another aspect, the invention provides a liquid coffee concentrate with a pH of 4.8 to 6 obtainable by the
5 above-mentioned process.

Detailed description of the invention

[0012] In a broad sense, the invention is based on the judicious insight to conduct a relatively strong heat treatment
10 at a certain holding time on a coffee extract wherefrom aroma components have been recovered prior to concentration.
Further, the invention provides, preferably, a judicious combination of such a heat treatment step and a pH-rising treat-
ment. More preferably, the pH rising step does not involve the addition of alkali. Most preferably, the process results in
a hydrolysation of at least 150 mmoles acid/kg dry matter solids content in the final product. This is the difference between
the amount of mmoles/kg dry matter solids content in the low aromatic coffee extract to be treated before and after the
15 heat treatment multiplied by the wt/wt ratio dry matter solids content of the low aromatic coffee extract in the final product.
[0013] The coffee chosen for the extraction in step a) can be any type of roasted coffee. The provision of roasted
coffee is well-known to the skilled person. E.g., the starting material can be a customary coffee bean raw material for
industrial extraction processes, which coffee origins are roasted in the customary manner. As a rule, to that end, a
mixture of different types of coffee origins is used. The roasted coffee beans are ground, while generally, for the degree
20 of grinding a compromise is sought between obtaining the largest possible surface and obtaining a lowest possible
pressure drop across the extraction cell. As a rule, the ground beans have an average size of 2.0 millimeters.
[0014] In order to better preserve coffee aromas, the process of the present invention is conducted on a low aromatic
coffee extract. This is obtained by

25 a) subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract, and
b) separating the coffee extract, either by fractionation during the extraction step(s) in a) or by aroma recovery after
step a) resulting in a high aromatic coffee extract and a low aromatic coffee extract,
Examples of aroma recovery after step a) include steam stripping, supercritical CO2 extraction, and pervaporation.
In another embodiment, the coffee extract is fractionated during the extraction step a). The specific coffee aroma,
30 present in the high aromatic coffee extract resulting therefrom, has a more natural coffee character compared to
coffee aroma recovered by means of steam stripping from the complete extract after step a). A high aromatic coffee
extract and a low aromatic coffee extract are obtained. As known to a skilled man, a high aromatic coffee extract
distinguishes itself from a low aromatic coffee extract by having a comparably high amount of volatile flavor com-
pounds compared to semi volatile flavor compounds. Such compounds are known for example from Clarke R.J.
35 and Vitzthum O.G., Coffee Recent Developments, 2001 (ISBN 0-632-05553-7), p. 71, table 3.3. From this table it
is clear that on the one hand propanal, methyl propanal, and 2,3 butanedione are measurable volatile flavor com-
pounds. Pyrazine compounds and guaiacol compounds on the other hand are semi volatile flavor compounds.
Taking e.g. 2,3-butanedione as an example of a volatile coffee flavor compound and ethyl guaiacol (4-ethyl 2-
methoxyphenol) as an example of a semi volatile coffee flavor compound, when these compounds are in a wt/wt
40 ratio of 2,3-butanedione / ethyl guaiacol >30 in a particular coffee extract, that extract can be described as a high
aromatic coffee extract. Consequently, a low aromatic coffee extract has a wt/wt ratio of 2,3-butanedione / ethyl
guaiacol < 30.

[0015] The high aromatic coffee extract is stored.

45 [0016] The low aromatic coffee extract is an undiluted or unconcentrated extract. Whilst, preferably, the treatment is
conducted on an extract as is, it will be understood that a small change of the extract, by insubstantial dilution or
insubstantial concentration, will not deviate from the gist of the invention. This is markedly different from the method
disclosed in US 2010/0316784, where it is expressly required that the extract is concentrated prior to the heat treatment.
An extract will generally have a dry matter solids content of 15% by weight or less, preferably of from 2 to 10% by weight.
50 A concentrate is distinguished from an extract by having undergone a substantial water removing step such as water
evaporation. Whilst a concentrate will generally have a dry matter solids content of 6 wt.% to 80 wt.%, it will usually be
at least 10 wt.% higher in dry matter solids than the preceding extract, and regularly has a dry matter solids content of
above 10 wt.%, particularly above 15 wt.%.
[0017] At least 50 v/v%, more preferably 75 v/v%, most preferably all (100%) of the low aromatic coffee extract is
55 subjected to a heat treatment of at least 120 °C at a holding time for at most 30 minutes, preferably at a temperature of
at least 135°C at a holding time of at most 15 minutes, more preferably at least 150°C at a holding time of at most 10
minutes. In general, the higher the temperature the shorter the holding time. In particular, below 150 °C the holding time
has to be at least 10 minutes. In this respect, the above-mentioned publications teach away from the present invention

3
 EP 2 739 160 B1

as the temperatures and holding times disclosed are below 150 °C and shorter than 3 minutes. Preferably, the heat
treatment is conducted from 120 °C to 200 °C at a holding time of 30 minutes to 10 seconds. More preferably, the heat
treatment is conducted from 135 °C to 180 °C at a holding time of 15 minutes to 1 minute. Most preferably, the heat
treatment is conducted from 150 °C to 180 °C at a holding time of 10 minutes to 1 minute. As a particular example the
5 heat treatment can be conducted at about 150°C with a holding time of about 5 minutes.
[0018] Heating times may include heating from ambient temperature to the holding temperature during 1-8 minutes,
preferably 3-5 minutes.
[0019] Cooling times may include cooling to ambient temperature during 1-8 minutes, preferably 3-5 minutes.
[0020] In a preferred embodiment, the process comprises a pH rising step (de-acidification or pH adjustment step)
10 after step b). This pH rising step may be conducted before or after the concentration step d). Preferably, the pH rising
step is conducted before the concentration step whereby the low aromatic extract is subjected to a pH rising step, i.e.
the low aromatic extract is subjected to the pH rising step before or after the heat treatment step c).
[0021] With the pH-rising step the pH is raised to a less acidic (more alkaline) pH, preferably having a value of from 5-10.
[0022] This raise is relative to the starting pH. I.e., if the starting pH is 4, the pH rise could be to a value that is still
15 acidic, e.g. 5. However, preferably the starting pH of the coffee stream is 4.5 to 6.5, more preferably of from 4.9 to 5.7.
After the treatment steps the pH will again be at normal level such as between 4.8 and 6.
[0023] In a preferred embodiment of the process of the invention, the pH rise of the low aromatic extract is conducted
prior to the heat treatment. In this embodiment it is further preferred that the pH is raised to a value of 6 to 8. In another
preferred embodiment, the pH rise is conducted after the heat treatment. In this embodiment it is further preferred that
20 the pH is raised to a value of 5 to 7.
[0024] The pH-rising step can be conducted by adding edible alkali. Sources of edible alkali are known, and have also
been described in the aforementioned US 2010/0316784.
[0025] More preferably, however, the pH-rising step is conducted without adding alkali. By avoiding the addition of
foreign substances, it is secured that the product after treatment remains considered to be "coffee" in accordance with
25 the applicable food legislation in many jurisdictions. For, in such jurisdictions the addition of substances other than those
obtained from the extraction will result in a product that is not allowed to be indicated as a coffee. It will be understood
that such a product may receive a different perception by consumers. An underlying technical problem thus is the
provision of a process that sufficiently treats the coffee so as to result in a product of sufficient storage stability and
aroma quality, yet without the addition of foreign substances such as edible alkali.
30 [0026] This is secured in a preferred embodiment of the invention, wherein in the pH rising step use is made of an ion
exchange resin and/or an adsorber. The adsorber may be carbon based, polyacrylate based or polystyrene based.
Examples of commercial adsorbers include Purolite® MN 200, Purolite® MN 202, and Lewatit® AF5. Examples of the
ion exchange resins include strong or weak basic anion exchange resins. Preferably, the ion exchange resin is a weak
basic anion exchange resin. The resin is based on polyacrylate or polystyrene, preferably polyacrylate. The functional
35 groups are e.g. amine functional groups, such as primary, tertiary, and quaternary amine groups as well as polyamine
groups, preferably tertiary amine groups. In the following table examples of commercial ion exchange resins are listed.

gel/macro- functional % of quaternary total capacity

Name Matrix
porous group amines (SBA) (eq/L)
40
Rohm & Haas IRA 67
polyacrylic gel tertiary amine 24% 1,6
Lewatit® XA 945
Lewatit® MP 62 polystyrene macroporous tertiary amine 3% 1,7

45
Purolite® A 172 polystyrene gel tertiary amine 2% 1,2
Lewatit® A 365 polyacrylic gel poly amine
Lewatit® VP OC 1075 polyacrylic gel poly amine 14% 2,9 (3,4)
Lewatit® VP OC 1065 polystyrene macroporous primary amine 2,2
50
Lewatit® MonoPlus M polystyrene quaternary
gel 100% 1,2
500 gel amine, Type I
quaternary
Lewatit® M 600 polystyrene gel 100% 1,1
amine, Type II
55

[0027] In the lower temperature ranges, viz. from 120°C to below 150°C, the pH-rise is preferably effected prior to the
heat treatment. Without wishing to be bound by theory, the present inventors believe that the pH-rise is capable of

4
 EP 2 739 160 B1

catalyzing acid-releasing reactions. The effect thereof is more pronounced in the lower regions of the heat treatment
conditions.
[0028] Preferably, the heat treatment is an extreme heat treatment in the sense that it is conducted in the higher
temperature ranges of 150°C or above. Here the process is more robust in the sense that the order as well as the strength
5 of the pH rising step is less critical. This has significant advantages not only creating a greater freedom of processing
(viz. the order of the treatment steps), but also requiring a lesser degree of de-acidification.
[0029] In connection with the addition of foreign substances such as edible alkali, it is particularly preferred in this
embodiment to choose the aforementioned conditions of extreme heat treatment. Thus, the addition of alkali can be
minimized.
10 [0030] In the last steps the low aromatic coffee extract is concentrated. Preferred concentrates comprise 6 wt.% to
80 wt.% coffee solids, preferably 10 wt.% to 65 wt.%, more preferably 15 wt.% to 50 wt.%. Methods of concentration
such as evaporating water are well-known to the skilled person.
[0031] In the event that part (i.e. at least 50%) of the low aromatic coffee extract has been treated, the untreated low
aromatic coffee extract may be combined with the treated low aromatic coffee extract, i.e. before concentration, or with
15 the treated concentrated low aromatic coffee extract, i.e. after concentration.
[0032] Generally, after concentration the concentrated treated low aromatic extract is mixed with the high aromatic
extract. This can be done in the factory before optionally further treatment steps and packaging or just before dosing by
the consumer. In the latter case, two separate packages are provided to the consumer to be introduced in the coffee
preparing machine.
20 [0033] In the factory, after temporary, preferably cooled, storage, preferably at a temperature below 25°C, more pref-
erably below 10°C, most preferably below 0°C, the high aromatic coffee extract may directly, without further processing,
be added to the concentrated low aromatic coffee extract. It is preferred that the high aromatic coffee extract is stored
as briefly as possible and cooled, preferably at an atmosphere of an inert gas such as nitrogen for adding to the con-
centrated low aromatic coffee extract; owing to these steps loss of aroma and aroma degradation reactions are limited
25 as much as possible.
[0034] Accordingly, the present process provides for a liquid coffee concentrate with a pH of 4.8 to 6 that can be stored
at ambient temperature (generally indicating a temperature of 5°C to 25°C, and preferably without the need for refrigerating
equipment) at an acceptable shelf-life without acidification to occur, and capable of being kept without substantial off-
flavors to arise.
30 [0035] In a preferred embodiment, the extraction in step a) is preferably done as a split extraction. Processes of split
extraction are known. A reference in this respect is WO 2007/043873. More particularly, the process involves primary
and secondary extraction.
[0036] In a preferred embodiment of split extraction, the invention is put to use in the following method for preparing
a coffee concentrate. In the method, roasted, ground coffee is subjected to a primary extraction with water; whereby a
35 first primary extract (i.e. the high aromatic coffee extract) is obtained with a draw-off factor of at most 2.5, preferably at
most 2.0, more preferably at most 1.5 and most preferably at most 1.0. Thereafter, optionally, a second primary extract
is obtained.
[0037] The primarily extracted, roasted, ground coffee is then fed to a secondary extraction section in which, with
water having a feed temperature between 120 and 210°C, a secondary extract is obtained (the low aromatic coffee
40 extract). At least 50 v/v%, more preferably 75 v/v%, most preferably all (100%) of the secondary extract is then subjected
to the process steps of the present invention. Optionally, the second primary extract may be added to the secondary
extract (the low aromatic coffee extract) before or after the treatment step(s) of the present invention, preferably the
second primary extract is added before the treatment to the secondary extract.
[0038] The term "draw-off factor" is understood to mean the ratio of the mass of the extract and the mass of the dry
45 roasted and ground coffee in the primary extraction cell. In practice, this draw-off factor is determined by a compromise
between, on the one side, a sufficient degree of coffee aroma recovery in the first primary extract, and, on the other
side, a lowest possible volume of the first primary extract. The draw-off factor for that matter depends on the used
coarseness or degree of grinding of the roasted coffee, the extraction cell and, in particular, the number of percolators
placed in series, the used water-coffee ratio, the cycle time, the feed water temperature and the desired concentration
50 of the end product and the like.
[0039] In a further preferred embodiment of split extraction, also a second primary extract is recovered from the primary
extraction cell. To that end, after draw-off and storage of the first primary extract, further extraction takes place in the
primary extraction cell.
[0040] The recovery of both a first and second primary extract is particularly attractive when a high water-coffee ratio
55 is applied. Preferably, the water-coffee ratio is between 5.0 and 15. More preferably, the water-coffee ratio is lower than
10, and most preferably, the water-coffee ratio is between 6.5 and 8.5.
[0041] When a second primary extract is recovered, preferably, the first fraction of the secondary extract is indeed
used as primary feed water in the first extraction cell. For this embodiment, the teachings of EP-A-0 352 842 are included

5
 EP 2 739 160 B1

herein by reference.
[0042] The second primary extract can be subjected to aroma recovery. The recovered aromas are added to the high
aromatic extract. The second primary extract after the aroma recovery may be added to the secondary extract (the low
aromatic coffee extract) before or after the treatment step(s) of the present invention, preferably the second primary
5 extract is added before the treatment to the secondary extract. After concentration the concentrated low aromatic coffee
extract and the high aromatic coffee extract (comprising the recovered aromas) are combined.
[0043] In this embodiment of the invention, the primary extraction is carried out with water at a feed water temperature
which is lower than that which is used in the secondary extraction. Preferably, the temperature at which the primary
extraction is carried out is between 70 and 120°C.
10 [0044] The primary extraction can be carried out as an exhaustive extraction. "Exhaustive extraction" is understood
to mean that extraction takes place until the extract hardly, if at all, differs from the water introduced into the extraction
cell. In practice however, it will be beneficial to the efficiency of the entire process, in particular because of the subsequent
concentration steps, when extraction is not exhaustive.
[0045] "Water" for that matter is understood to include customary aqueous solutions that can also be used in the known
15 industrial extraction processes.
[0046] The primary and secondary extractions can be carried out in customary extraction cells. In a preferred embod-
iment, both the primary and the secondary extraction are carried out in a percolator or in percolators placed in series.
In particular, the secondary extraction is advantageously carried out in at least 2, and preferably at least 4 series-
connected percolators. As a rule, the number of percolators used in the primary extraction section is at least 0.5 which
20 means that during 50% of the cycle time a percolator is connected in the primary extraction section. Preferably, at least
1 or 2 percolators are connected in the primary extraction section.
[0047] In a preferred embodiment of the process according to the invention, the low aromatic coffee extract is at least
part but preferably the total of a secondary extract. In one further preferred embodiment hereof, the treated low aromatic
coffee extract is combined with a second primary extract prior to the concentration step. In another preferred embodiment
25 hereof, the low aromatic coffee extract is a mixture of at least part but preferably the total secondary extract and the
second primary extract.
[0048] It has also been found that the second primary extract can be subjected to the treatment of the present invention.
In that respect, both the second primary extract and the secondary extract are considered the low aromatic coffee extract
of which at least part of the second primary extract is treated which part to be treated comprises at least 25 v/v%, more
30 preferably at least 35 v/v%, most preferably at least 50 v/v% of the low aromatic coffee extract. After the treatment, the
treated part of the second primary extract is added to the non-treated part of the second primary extract and the secondary
extract and concentrated. Preferably, all of the second primary extract is treated.
[0049] Preferred is also the use of customary liquid or dried filler components. A filler component is sometimes used
to neutralize the marked flavour character of the first primary extract to some extent. The filler is preferably a high yield
35 coffee product. It may be added to the low aromatic coffee extract before concentration, more preferably before the
temperature treatment.
[0050] The invention also pertains to a liquid coffee concentrate with a pH of 4.8 to 6 obtainable by a process according
to the invention. The liquid coffee concentrate comprises 6 wt.% to 80 wt.% coffee solids, preferably 10 wt.% to 65 wt.%,
more preferably 15 wt.% to 50 wt.%. This coffee concentrate is distinguished from coffee concentrates not according to
40 the invention, on account of its better storage stability at ambient temperature, as can be identified with reference to the
reduced, or preferably absent, pH lowering, and to reduced, and preferably absent occurrence of off-flavors. Preferably,
the liquid coffee concentrate has a storage stability of more than 6 months, more preferably more than 12 months, most
preferably more than 18 months.
[0051] A product treated by the process according to the present invention distinguishes itself by comprising at least
45 2 mg/kg dry matter of 2-phenyl-3-(2-furyl)-2-propenal.
[0052] Accordingly, the present invention also relates to a liquid coffee concentrate with a pH of 4.8 to 6 comprising
at least 2 mg/kg dry matter solids of 2-phenyl-3-(2-furyl)-2-propenal, preferably between 4 mg/kg dry matter solids and
80 mg/kg dry matter solids, more preferably between 4 mg/kg dry matter solids and 40 mg/kg dry matter solids.
[0053] Alternatively, a product treated by the process according to the present invention distinguishes itself by having
50 a QA/QaL mol/mol ratio between 10 and 100 at a pH between 5 and 5.2. More particularly, during the shelf life the liquid
coffee concentrate will enter a pH window between 5 and 5.2. In that pH window it should have a QA/QaL mol/mol ratio
between 10 and 100.
[0054] Accordingly, the present invention also relates to a liquid coffee concentrate with a pH between 5 and 5.2 and
a QA/QaL mol/mol ratio between 10 and 100, preferably between 30 and 100, most preferably 60 to 100. In a preferred
55 embodiment, this liquid coffee concentrate will have a potassium content of 55 g or less per kg dry matter, preferably
20-55 g/kg and/or a sodium content of 4 g or less per kg dry matter, preferably 0.1-4 g/kg.
[0055] The abbreviation QA stands for Quinic acid, i.e. 1,3,4,5-tetrahydroxycyclohexanecarboxylic acid. The abbre-
viation QaL stands for Quinic acid lactone, i.e. 1,3,4-trihydroxy-6-oxabicyclo[3.2.1]octan-7-one.

6
 EP 2 739 160 B1

[0056] Various embodiments of the invention are further explained with reference to the Examples and Schemes 1
and 2, which provide process schemes for implementing the treatment steps of the invention in processes for making
coffee concentrates. These schemes serve illustrative purposes, and do not limit the invention.

10

15

20

25

30

35

[0057] In Scheme 1, a preferred embodiment of the invention is illustrated. Roasted coffee is subjected to split extraction,
40 with split tapping (rendering first and second primary and secondary extractions). The second primary extract is combined
with the second secondary extract, and this stream is subjected, before concentration, to pH adjustment (by anion
exchange), and extreme heat treatment (at the above-identified temperatures). The concentrated extract is combined
with the first primary extract resulting in a liquid coffee concentrate of the present invention.

45

50

55

7
 EP 2 739 160 B1

10

15

20

25

30

[0058] Scheme 2 illustrates a further preferred embodiment. Therein, either the second secondary extract or the 2nd
primary extract or both and mixtures thereof are subjected to the pH adjustment by anion exchange and heat treatment,
before being combined with the first primary extract. The 2nd primary extract may be subjected to aroma recovery, so
35 that after concentration the concentrated coffee extract is mixed with 1st primary extract as well as the aroma recovery
product. Optionally, a filler component can be added either before or after concentration.

Analytical method for QA and QaL

40 [0059] Quinic acid lactone (QaL), was obtained from Syncom, Groningen, the Netherlands. A working solution of
approximately 0,5 mg per ml was obtained by diluting QaL in acetonitrile. This working solution was further diluted in
0,1% acetic acid in acetonitrile to obtain calibration solutions of 15 ng/ml up to 15000 ng/ml.
[0060] Concentrated coffee products were diluted with water to 0,28% dry matter. 50 ml of the diluted coffee product
is further diluted with 950 ml 0,1% acetic acid in acetonitrile.
45 [0061] Quantification was performed with a Triple Quad MS, TSQ Quantum Ultra; Thermo Scientific Mass spectrometer
coupled to a Accela UPLC from Thermo Scientific.
[0062] Concentrations were calculated from the calibration curve.
[0063] Quinic acid (QA), was obtained from Aldrich. A working solution of approximately 1 mg per ml was obtained
by dissolving the compound in water. This working solution was further diluted in 0,4 mM heptafluorobutyric acid to
50 obtain calibration solutions of 10 mg/ml up to 40 mg/ml.
[0064] Concentrated coffee products were diluted with 0,4 mM heptafluorobutyric acid to 0,1% dry matter (w/w) dry
coffee solids.
[0065] Quantification was performed with a Dionex ICS 5000 DC suppressed conductivity chromatograph.
[0066] Concentrations were calculated from the calibration curve.
55
Analytic method for 2-phenyl-3-(2-furyl)-2-propenal

[0067] 2-phenyl-3-(2-furyl)-2-propenal, was obtained from Chemos GmbH, Wernervon-Siemens-StraBe, D-93128 Re-

8
 EP 2 739 160 B1

genstauf, Germany (purity 97%). A working solution of 1 mg per ml was obtained by diluting the compound in hexane.
This working solution was further diluted to obtain calibration solutions of 0, 0.6, 1, 3, 6, 10 and 50 mg 2-phenyl-3-(2-
furyl)-2-propenal per ml hexane.
[0068] Liquid coffee concentrates were diluted with water to 2.5% dry matter Volatiles in the coffee headspace were
5 analysed by solid phase micro-extraction (SPME) coupled to gas chromatography/mass spectrometry (GC/MS), essen-
tially as described in Tikunov et al., 2005, Plant Physiology 139, 1125 - 1137, was calculated from the linear calibration
curve of the authentic standard in the coffee matrix.

EXAMPLE 1
10
Extraction (split stream)

[0069] From a single batch of ground coffee, a coffee extract is obtained by split stream extraction as described in
WO 2007/043873.
15 [0070] 1st primary extract (stream A in scheme 1), which is high in flavor, the high aromatic coffee extract, is left
untreated or concentrated and will be added to the concentrated low aromatic coffee extract (stream H) prior to UHT
treatment and packaging. All of the secondary extract is mixed with 2nd primary extract (stream C). The resulting mixture
(Stream G) is composed of 72,7% w/w secondary extract (stream E) and 27,3% w/w 2nd primary extract (stream C).

20 Adding filler

[0071] An unconcentrated high yield extract (stream F) is made from a second batch of coffee. This high yield extract
is directly added to the low aromatic coffee extract. This results in a mixture of dry matter solids content of approximately
6%.
25
Processing

[0072] The pH of the low aromatic coffee extract is adjusted by passing the extract over an anion column (Lewatit®
XA 945) to pH 8.
30 [0073] The low aromatic coffee extract is heated from ambient conditions to 150°C in 5 minutes, and kept at that
temperature for 5 consecutive minutes, followed by a cooling step of 3 minutes.
[0074] The heat treated low aromatic coffee extract is concentrated to a dry matter solids content of 28% by evaporation.
[0075] During these process steps > 150 mMoles acid /kg dry matter solids content is released by hydrolysis
[0076] The concentrated low aromatic coffee extract is mixed with the high aromatic coffee extract (1st primary extract)
35 (stream A).

Final product

[0077] The resulting pH of the liquid coffee concentrate is 6,2

40 [0078] No detectable off flavor is detected in the liquid coffee concentrate.
[0079] During a shelf life of 8 weeks the liquid coffee concentrate is not perceived as acidified by a team of sensory
experts.
[0080] By comparison, products manufactured according to the process described in US 2010/0316784 do show
acidification during this shelf life period.
45
EXAMPLE 2

[0081] A single batch of Arabica coffee is subjected to the extraction as described in Example 1. The primary extract,
i.e. the high aromatic coffee extract, comprises 16 wt.% of the total coffee dry matter and has a BD/EG wt/wt ratio of
50 100. The low aromatic coffee extract comprises 84 wt.% of the total coffee dry matter. The pH of the low aromatic coffee
extract obtained therefrom with a dry matter solids content of approximately 6% is adjusted by passing the extract over
an anion column (Lewatit® XA 945) to pH 6. The amount of acids was assessed by titration up to pH 8. The low aromatic
coffee extract having 287 mmoles acid/kg dry matter is heated from ambient conditions to 160°C in approximately 3,5
minutes, and kept at that temperature for 10 consecutive minutes, followed by a cooling step of approximately 2 minutes.
55 The treated low aromatic coffee extract has 818 mmoles acid/kg dry matter. The heat treated low aromatic coffee extract
is concentrated. This process results in a hydrolysation of at least 446 mmol acid/kg dry matter solids content in the final
product ((818-287)*0.84).
[0082] The concentrated low aromatic coffee extract is mixed with the high aromatic coffee extract (1st primairy extract)

9
 EP 2 739 160 B1

(stream A). The resulting pH of the liquid coffee concentrate is 5,34. The liquid concentrate has a dry matter solids
content of 28%.
[0083] No detectable off flavor is detected in the liquid coffee concentrate.
[0084] The pH was followed in time as shown in Figure 1(m). During 28 weeks shelf life the product does not drop in
5 pH below 5. When assessed by expert tasters, no unpleasant acidity can be detected in the product.
[0085] The liquid coffee concentrate comprises an amount of 7,5 mg/kg dry matter solids 2-phenyl-3-(2-furyl)-2-pro-
penal.
[0086] The amount of potassium is 53 g/kg dry matter and the amount of sodium is 2 g/kg dry matter. After 8 weeks
storage the pH of the concentrate is 5.1 and the QA/QaL mol/mol ratio is 90.
10 [0087] For comparison, a liquid coffee concentrate is prepared in the same manner as described above except that
the heat treatment is omitted. The resulting liquid coffee concentrate has a pH of 5.2. Within 4 weeks, this product drops
below pH 5 (see Figure 1 (j)). When assessed by expert tasters the product is unpleasantly sour.

EXAMPLE 3
15
[0088] Example 2 was repeated whereby the low aromatic coffee extract was subjected to various temperature and
time treatments. The experiments are provided in Figure 2. On the y axis is given the temperature in degrees Celsius
at which coffee extracts were treated, the x axis gives the duration of the heat-treatment in minutes. The numbers in
Figure 2 indicate the amount of mMoles acid /kg dry matter solids content in the final product which is released by
20 hydrolysis.

j indicates a coffee extract which yielded more than 150 mMoles acid /kg dry matter solids content in the final
product released by hydrolysis and thus are obtained with a process according to the invention
d indicates a coffee extract which yielded less than 150 mMole acid /kg dry matter solids content in the final product
25 released by hydrolysis. Accordingly, these are comparative examples.

EXAMPLE 4

[0089] A single batch of Arabica coffee is subjected to extraction whereby aromas were fractionated from a highly
30 aromatic coffee by means of steam distillation as described in EP-A-0 352 842. This results in a steam destilate, i.e. the
high aromatic coffee extract (stream D) and a low aromatic coffee extract comprising stream D’ and stream E in scheme 2.
[0090] The pH of the low aromatic coffee extract with a dry matter solids content of approximately 5% is adjusted by
passing the extract over an anion column (Lewatit® XA 945) to pH 6. The low aromatic coffee extract is heated from
ambient conditions to 180°C in 6 minutes, and kept at that temperature for 1,5 consecutive minutes, followed by a cooling
35 step of 3 minutes.
[0091] The heat treated low aromatic coffee extract is concentrated. This process results in a hydrolysation of 395
mMoles acid /kg dry matter solids content in the final product.
[0092] The concentrated low aromatic coffee extract is mixed with the high aromatic coffee extract (stream D).
[0093] The resulting pH of the liquid coffee concentrate is 5,35. The liquid concentrate has a dry matter solids content
40 of 28%.
[0094] No detectable off flavor is detected in the liquid coffee concentrate.
[0095] The pH was followed in time as shown in Figure 3 (m). During 7 weeks shelf life the product does not drop in
pH below 5. When assessed by expert tasters, no unpleasant acidity can be detected in the product.
[0096] The liquid coffee concentrate comprises an amount of 6 mg/kg dry matter coffee solids 2-phenyl-3-(2-furyl)-2-
45 propenal. The amount of potassium is 50g/kg dry matter and the amount of sodium is 3 g/kg dry matter.
[0097] For comparison, a liquid coffee concentrate is prepared in the same manner as described above except that
the heat treatment is omitted. The resulting liquid coffee concentrate has a pH of 5.2. Within 6 weeks, this product drops
below pH 5 (see Figure 3 (j))When assessed by expert tasters the product is unpleasantly sour.

50 EXAMPLE 5

Extraction (split stream)

[0098] From a single batch of ground coffee, a coffee extract is obtained by split stream extraction as described in
55 WO 2007/043873.
[0099] 1st primary extract (stream A in scheme 2), the high aromatic coffee extract, is left untreated. All of secondary
extract (stream E) (about 55 v/v%) is left untreated as well.

10
 EP 2 739 160 B1

Processing

[0100] All of the 2nd primary extract (stream C) (about 45/v%) is treated by adjusting the pH to 6 by passing the extract
over an anion column (Lewatit® XA 945). The 2nd primary extract is heated from ambient conditions to 180°C in 6
5 minutes, and kept at that temperature for 2,5 consecutive minutes, followed by a cooling step of 2,5 minutes.
[0101] This process results in a hydrolysation of at least 176 mMoles acid /kg dry matter solids content in the final product
[0102] The heat treated 2nd primary extract is mixed with the untreated secondary extract and concentrated.
[0103] The concentrated low aromatic coffee extract is mixed with the high aromatic coffee extract (1st primairy extract)
(stream A).
10 [0104] The resulting pH of the liquid coffee concentrate is 5,27 and has a dry matter solids content of 28%.
[0105] No detectable off flavor is detected in the liquid coffee concentrate during storage.

EXAMPLE 6

15 [0106] A single batch of Arabic coffee is subjected to the extraction as described in Example 2.. The pH of the low
aromatic coffee extract obtained therefrom with a dry matter solids content of approximately 6% is adjusted by addition
of KOH to pH 6. The low aromatic coffee extract is heated from ambient conditions to 150°C in approximately 3,5 minutes
and kept at that temperature for 10 consecutive minutes, followed by a cooling step of approximately 2,5 minutes. The
heat treated low aromatic coffee extract is concentrated. The concentrated low aromatic coffee extract is mixed with the
20 high aromatic coffee extract (1st primairy extract) (stream A).
[0107] The resulting pH of the liquid coffee concentrate is 5,4 and a dry matter solids content of 28%. This process
results in a hydrolysation of at least 220 mMoles acid /kg dry matter solids content in the final product. No detectable
off smell is detected in the liquid coffee concentrate but a metallic off taste was present due to the presence of KOH.
[0108] The pH was followed in time as shown in Figure 4 (m). During 28 weeks shelf life the product does not drop in
25 pH below 5. When assessed by expert tasters, no unpleasant acidity can be detected in the product.
[0109] For comparison, a liquid coffee concentrate is prepared in the same manner as described above except that
the heat treatment is omitted. The resulting liquid coffee concentrate has a pH of 5.2. Within 4 weeks, this product drops
below pH 5 (see Figure 4 (j)). When assessed by expert tasters the product is unpleasantly sour.

30 COMPARATIVE EXAMPLE 7

[0110] A liquid coffee concentrate having approximate 30 % w/w dry solids was obtained by extraction a mixture of
50 % Arabica and 50 % Robusta coffee beans and processed according to the steps described in US 2010/0316784.
The pH of the liquid coffee extract was adjusted to 5,7 by addition of edible alkali, i.e. potassium hydroxide.
35 [0111] The resulting coffee concentrate was processed at 145°C with a holding time of 90 seconds followed by rapid
cooling to ambient condition.
[0112] The pH of the final product was approximately 5,2.
[0113] Only 100 mmoles acid/kg dry matter content in the final product were released. The pH dropped below 5,0
within 8 weeks.
40 [0114] When assessed by experts the product had a sour off taste.

Claims

45 1. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6 comprising the steps of

a) subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract,
b) separating the coffee extract, either by fractionation during the extraction step(s) in a) or by aroma recovery
after step a) resulting in a high aromatic coffee extract and a low aromatic coffee extract,
50 c) subjecting at least 50% of the low aromatic coffee extract to a heat treatment of at least 120°C at a holding
time for at most 30 minutes,
d) concentrating at least the treated low aromatic coffee extract,
e) combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract,

55 thereby obtaining a liquid coffee concentrate.

2. A process according to claim 1 comprising additionally a pH rising step after step b).

11
 EP 2 739 160 B1

3. A process according to claim 2 wherein at least 50% of the low aromatic extract is subjected to a pH rising step.

4. A process according to claim 3 wherein at least 50% of the low aromatic extract is subjected to the pH rising step
before or after the heat treatment step c) but before the concentrating step d).
5
5. A process according to any one of the preceding claims, wherein the heat treatment is conducted at a temperature
of at least 135°C at a holding time of at most 15 minutes, and preferably at least 150°C at a holding time of at most
10 minutes.

10 6. A process according to claim 1, wherein the heat treatment is conducted from 120 °C to 200° at a holding time of
30 minutes to 10 seconds.

7. A process according to claim 6, wherein the heat treatment is conducted from 135°C to 180 °C at a holding time of
15 minutes to 1 minute.
15
8. A process according to claim 7, wherein the heat treatment is conducted at about 150°C with a holding time of about
5 minutes.

9. A process according to any one of claims 2 to 8 wherein the pH is raised to a value of 5 to 10.
20
10. A process according to any one of claims 4 to 9, wherein the pH is raised prior to the heat treatment.

11. A process according to claim 10 wherein the pH is raised to a value of 6 to 8.

25 12. A process according to any one of claims 4 to 9, wherein the pH is raised after the heat treatment.

13. A process according to claim 12 wherein the pH is raised to a value of 5 to 7.

14. A process according to any one of claims 2 to 13, wherein the pH raise is conducted with an anion exchanger,
30 preferably an anion exchange column.

15. A process according to any one of the preceding claims wherein the process results in a hydrolysation of at least
150 mmoles acid/kg dry matter solids content in the final product.

35 16. A process for the production of a liquid coffee concentrate with a pH of 4.8 to 6 comprising the steps of

a) subjecting roasted, ground coffee to one or more extraction steps with water resulting in a coffee extract,
b) separating the coffee extract by fractionation during the extraction step(s) in a) in a high aromatic coffee
extract and a low aromatic coffee extract comprising a second primary extract and a secondary extract,
40 c) subjecting at least part of the second primary extract to a heat treatment of at least 120°C at a holding time
for at most 30 minutes which part to be treated comprises at least 25 v/v% of the low aromatic coffee extract,
d) concentrating at least the treated low aromatic coffee extract,
e) combining at least the concentrated low aromatic coffee extract with the high aromatic coffee extract,

45 thereby obtaining a liquid coffee concentrate.

17. A process according to claim 16 comprising additionally a pH rising step after step b).

18. A process according to claim 17 wherein at least part of the second primary extract is subjected to a pH rising step.
50
19. A process according to claim 18 wherein at least part of the second primary extract is subjected to the pH rising
step before or after the heat treatment step c) but before the concentrating step d).

20. A process according to claims 16-19, wherein the heat treatment is conducted at a temperature of at least 135°C
55 at a holding time of at most 15 minutes, and preferably at least 150°C at a holding time of at most 10 minutes.

21. A process according to claim 16, wherein the heat treatment is conducted from 120 °C to 200° at a holding time of
30 minutes to 10 seconds.

12
 EP 2 739 160 B1

22. A process according to claim 21, wherein the heat treatment is conducted from 135 °C to 180 °C at a holding time
of 15 minutes to 1 minute.

23. A process according to claim 22, wherein the heat treatment is conducted at about 150°C with a holding time of
5 about 5 minutes.

24. A process according to any one of claims 17 to 23, wherein the pH is raised to a value of 5 to 10.

25. A process according to any one of claims 19 to 24, wherein the pH is raised prior to the heat treatment.
10
26. A process according to claim 25 wherein the pH is raised to a value of 6 to 8.

27. A process according to any one of claims 19 to 24, wherein the pH is raised after the heat treatment.

15 28. A process according to claim 27 wherein the pH is raised to a value of 5 to 7.

29. A process according to any one of claims 17 to 28, wherein the pH raise is conducted with an anion exchanger,
preferably an anion exchange column.

20 30. A process according to any one of claims 16 to 29 wherein the process results in a hydrolysation of at least 150
mmoles acid/kg dry matter solids content in the final product.

31. A liquid coffee concentrate with a pH of 4.8 to 6 comprising 2 mg/kg dry matter solids or more of 2-phenyl-3-(2-
furyl)-2-propenal.
25
32. A liquid coffee concentrate with a pH between 5 and 5.2 and a QA/QaL (Quinic acid/Quinic acid lactone) mol/mol
ratio between 10 and 100, preferably between 30 and 100.

33. A liquid coffee concentrate according to claim 32 comprising a potassium content of 55 g or less per kg dry matter
30 and/or a sodium content of 4 g or less per kg dry matter.

Patentansprüche

35 1. Verfahren zur Herstellung eines flüssigen Kaffeekonzentrats mit einem pH von 4,8 bis 6, umfassend die Schritte in
denen

a) gerösteter, gemahlener Kaffee einem oder mehreren Extraktionsschritten mit Wasser unterzogen wird, was
in einem Kaffeeextrakt resultiert,
40 b) der Kaffeeextrakt entweder durch Fraktionierung während des/der Extraktionsschritts/-schritte in a) oder
durch Aromarückgewinnung nach Schritt a) getrennt wird, was in einem hocharomatischen Kaffeeextrakt und
einem leicht aromatischen Kaffeeextrakt resultiert,
c) mindestens 50 % des leicht aromatischen Kaffeeextrakts einer Wärmebehandlung von mindestens 120°C
bei einer Haltezeit von höchstens 30 Minuten unterzogen werden,
45 d) mindestens der behandelte leicht aromatische Kaffeeextrakt konzentriert wird,
e) mindestens der konzentrierte leicht aromatische Kaffeeextrakt mit dem hocharomatischen Kaffeeextrakt
kombiniert wird,

wodurch man ein flüssiges Kaffeekonzentrat erhält.

50
2. Verfahren nach Anspruch 1, umfassend zusätzlich einen pH-erhöhenden Schritt nach Schritt b).

3. Verfahren nach Anspruch 2, wobei mindestens 50 % des leicht aromatischen Extrakts einem pH-erhöhenden Schritt
unterzogen wird.
55
4. Verfahren nach Anspruch 3, wobei mindestens 50 % des leicht aromatischen Extrakts vor oder nach dem Wärme-
behandlungsschritt c) aber vor dem Konzentrierungsschritt d) dem pH-erhöhenden Schritt unterzogen werden.

13
 EP 2 739 160 B1

5. Verfahren nach einem der vorhergehenden Ansprüche, wobei die Wärmebehandlung bei einer Temperatur von
mindestens 135°C bei einer Haltezeit von höchstens 15 Minuten und bevorzugt bei mindestens 150°C bei einer
Haltezeit von höchstens 10 Minuten unterzogen wird.

5 6. Verfahren nach Anspruch 1, wobei die Wärmebehandlung von 120°C bis 200°C bei einer Haltezeit von 30 Minuten
bis 10 Sekunden durchgeführt wird.

7. Verfahren nach Anspruch 6, wobei die Wärmebehandlung von 135°C bis 180°C bei einer Haltezeit von 15 Minuten
bis 1 Minute durchgeführt wird.
10
8. Verfahren nach Anspruch 7, wobei die Wärmebehandlung bei ungefähr 150°C mit einer Haltezeit von ungefähr 5
Minuten durchgeführt wird.

9. Verfahren nach einem der Ansprüche 2 bis 8, wobei der pH auf einen Wert von 5 bis 10 erhöht wird.
15
10. Verfahren nach einem der Ansprüche 4 bis 9, wobei der pH vor der Wärmebehandlung erhöht wird.

11. Verfahren nach Anspruch 10, wobei der pH auf einen Wert von 6 bis 8 erhöht wird.

20 12. Verfahren nach einem der Ansprüche 4 bis 9, wobei der pH nach der Wärmebehandlung erhöht wird.

13. Verfahren nach Anspruch 12, wobei der pH auf einen Wert von 5 bis 7 erhöht wird.

14. Verfahren nach einem der Ansprüche 2 bis 13, wobei die pH-Erhöhung mit einem Anionentauscher, bevorzugt einer
25 Anionentauscherkolonne, durchgeführt wird.

15. Verfahren nach einem der vorhergehenden Ansprüche, wobei das Verfahren in einer Hydrolysierung von mindestens
150 mmol Säure/kg Trockenfeststoffgehalt im Endprodukt resultiert.

30 16. Verfahren zur Herstellung eines flüssigen Kaffeekonzentrats mit einem pH von 4,8 bis 6, umfassend die Schritte,
in denen

a) gerösteter, gemahlener Kaffee einem oder mehreren Extraktionsschritten mit Wasser unterzogen wird, was
in einem Kaffeeextrakt resultiert,
35 b) der Kaffeeextrakt durch Fraktionierung während des/der Extraktionsschritts/-schritte in a) in einen hocharo-
matischen Kaffeeextrakt und einen leicht aromatischen Kaffeeextrakt, umfassend einen zweiten Primärextrakt
und einen Sekundärextrakt, getrennt wird,
c) mindestens ein Teil des zweiten Primärextrakts einer Wärmebehandlung von mindestens 120°C bei einer
Haltezeit von höchstens 30 Minuten unterzogen wird, wobei der zu behandelnde Teil mindestens 25 v/v-% des
40 leicht aromatischen Kaffeeextrakts umfasst,
d) mindestens der behandelte leicht aromatische Kaffeeextrakt konzentriert wird,
e) mindestens der konzentrierte leicht aromatische Kaffeeextrakt mit dem hocharomatischen Kaffeeextrakt
kombiniert wird,

45 wodurch man ein flüssiges Kaffeekonzentrat erhält.

17. Verfahren nach Anspruch 16, umfassend zusätzlich einen pH-erhöhenden Schritt nach Schritt b).

18. Verfahren nach Anspruch 17, wobei mindestens ein Teil des zweiten Primärextrakts einem pH-erhöhenden Schritt
50 unterzogen wird.

19. Verfahren nach Anspruch 18, wobei mindestens ein Teil des zweiten Primärextrakts dem pH-erhöhenden Schritt
vor oder nach dem Wärmebehandlungsschritt c) aber vor dem Konzentrierungsschritt d) unterzogen wird.

55 20. Verfahren nach Anspruch 16-19, wobei die Wärmebehandlung bei einer Temperatur von mindestens 135°C bei
einer Haltezeit von höchstens 15 Minuten und bevorzugt bei mindestens 150°C bei einer Haltezeit von höchstens
10 Minuten durchgeführt wird.

14
 EP 2 739 160 B1

21. Verfahren nach Anspruch 16, wobei die Wärmebehandlung von 120°C bis 200°C bei einer Haltezeit von 30 Minuten
bis 10 Sekunden durchgeführt wird.

22. Verfahren nach Anspruch 21, wobei die Wärmebehandlung von 135°C bis 180°C bei einer Haltezeit von 15 Minuten
5 bis 1 Minute durchgeführt wird.

23. Verfahren nach Anspruch 22, wobei die Wärmebehandlung bei ungefähr 150°C mit einer Haltezeit von ungefähr 5
Minuten durchgeführt wird.

10 24. Verfahren nach einem der Ansprüche 17 bis 23, wobei der pH auf einen Wert von 5 bis 10 erhöht wird.

25. Verfahren nach einem der Ansprüche 19 bis 24, wobei der pH vor der Wärmebehandlung erhöht wird.

26. Verfahren nach Anspruch 25, wobei der pH auf einen Wert von 6 bis 8 erhöht wird.
15
27. Verfahren nach einem der Ansprüche 19 bis 24, wobei der pH nach der Wärmebehandlung erhöht wird.

28. Verfahren nach Anspruch 27, wobei der pH auf einen Wert von 5 bis 7 erhöht wird.

20 29. Verfahren nach einem der Ansprüche 17 bis 28, wobei die pH-Erhöhung mit einem Anionentauscher, bevorzugt
einer Anionentauscherkolonne, durchgeführt wird.

30. Verfahren nach einem der Ansprüche 16 bis 29, wobei das Verfahren in einer Hydrolysierung von mindestens 150
mmol Säure/kg Trockenfeststoffgehalt im Endprodukt resultiert.
25
31. Flüssiges Kaffeekonzentrat mit einem pH von 4,8 bis 6, umfassend 2 mg/kg Trockenfeststoff oder mehr von 2-
Phenyl-3-(2-furyl)-2-propenal.

32. Flüssiges Kaffeekonzentrat mit einem pH zwischen 5 und 5,2 und einem QA/QaL (Chinasäure/Chinasäurelacton)
30 Mol/Mol-Verhältnis zwischen 10 und 100, bevorzugt zwischen 30 und 100.

33. Flüssiges Kaffeekonzentrat nach Anspruch 32, umfassend einen Kaliumgehalt von 55 g oder weniger pro kg Tro-
ckenmasse und/oder einen Natriumgehalt von 4 g oder weniger pro kg Trockenmasse.

35
Revendications

1. Un procédé pour la production d’un concentré de café liquide présentant un pH de 4,8 à 6, comprenant les étapes
consistant à
40
a) soumettre du café moulu torréfié, à une ou plusieurs étapes d’extraction avec de l’eau pour obtenir un extrait
de café,
b) séparer l’extrait de café, soit par fractionnement durant la ou les étape(s) d’extraction de l’étape a) ou par
récupération des arômes après l’étape a), pour obtenir un extrait de café à teneur élevée en arômes et un extrait
45 de café à teneur faible en arômes ,
c) soumettre au moins 50% de l’extrait de café à teneur faible en arômes à un traitement thermique à au moins
120°C pendant un temps de maintien de 30 minutes au plus,
d) concentrer au moins l’extrait de café à teneur faible en arômes traité,
e) combiner au moins l’extrait de café à teneur faible en arômes, concentré, avec l’extrait de café à teneur
50 élevée en arômes,

afin d’obtenir ainsi un concentré de café liquide.

2. Un procédé selon la revendication 1, comprenant en outre une étape d’augmentation de pH après l’étape b).
55
3. Un procédé selon la revendication 2, dans lequel au moins 50% de l’extrait de café à teneur faible en arômes sont
soumis à une étape d’augmentation de pH.

15
 EP 2 739 160 B1

4. Un procédé selon la revendication 3, dans lequel au moins 50% de l’extrait de café à teneur faible en arômes sont
soumis à l’étape d’augmentation de pH avant ou après le traitement thermique de l’étape c) mais avant l’étape de
concentration d).

5 5. Un procédé selon l’une quelconque des revendications précédentes, dans lequel le traitement thermique est effectué
à une température d’au moins 135°C pendant un temps de maintien d’au plus 15 minutes, et de préférence d’au
moins 150°C pendant un temps de maintien de 10 minutes au plus.

6. Un procédé selon la revendication 1, dans lequel le traitement thermique est effectué entre 120°C et 200°C pendant
10 un temps de maintien de 30 minutes à 10 secondes.

7. Un procédé selon la revendication 6, dans lequel le traitement thermique est effectué entre 135°C et 180°C pendant
un temps de maintien de 15 minutes à 1 minute.

15 8. Un procédé selon la revendication 7, dans lequel le traitement thermique est effectué à environ 150°C pendant un
temps de maintien d’environ 5 minutes.

9. Un procédé selon l’une quelconque des revendications 2 à 8, dans lequel le pH est augmenté à une valeur de 5 à 10.

20 10. Un procédé selon l’une quelconque des revendications 4 à 9, dans lequel le pH est augmenté avant le traitement
thermique.

11. Un procédé selon la revendication 10, dans lequel le pH est augmenté à une valeur de 6 à 8.

25 12. Un procédé selon l’une quelconque des revendications 4 à 9, dans lequel le pH est augmenté après le traitement
thermique.

13. Un procédé selon la revendication 12, dans lequel le pH est augmenté à une valeur de 5 à 7.

30 14. Un procédé selon l’une quelconque des revendications 2 à 13, dans lequel l’augmentation du pH est effectué en
présence d’un échangeur d’anions, de préférence dans une colonne échangeuse d’anions.

15. Un procédé selon l’une quelconque des revendications précédentes, dans lequel ledit procédé conduit à une hy-
drolysation d’au moins 150 mmoles d’acide/kg de la teneur en matières solides sèches dans le produit final.
35
16. Un procédé pour la production d’un concentré de café liquide ayant un pH de 4,8 à 6, comprenant les étapes
consistant à

a) soumettre du café moulu torréfié, à une ou plusieurs étapes d’extraction avec de l’eau pour obtenir un extrait
40 de café,
b) séparer l’extrait de café par fractionnement pendant la ou les étape(s) d’extraction pendant l’étape a) en un
extrait de café à teneur élevée en arômes et un extrait de café à teneur faible en arômes comprenant un second
extrait primaire et un extrait secondaire,
c) soumettre au moins une partie du second extrait à un traitement thermique à au moins 120° C pendant un
45 temps de maintien de 30 minute au plus, laquelle partie à traiter comprend au moins 25%v/v d’extrait de café
à teneur faible en arômes,
d) concentrer au moins l’extrait de café à teneur faible en arômes traité,
e) combiner au moins l’extrait de café à teneur faible en arômes, concentré, avec l’extrait de café à teneur
élevée en arômes,
50
afin d’obtenir ainsi un concentré de café liquide.

17. Un procédé selon la revendication 16, comprenant en outre une étape d’augmentation de pH après l’étape b).

55 18. Un procédé selon la revendication 17, dans lequel au moins une partie du second extrait primaire est soumis à une
étape d’augmentation de pH.

19. Un procédé selon la revendication 18, dans lequel au moins une partie du second extrait primaire est soumis à

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l’étape d’augmentation de pH avant ou après le traitement thermique de l’étape c) mais avant l’étape de concentration
d).

20. Un procédé selon les revendications 16-19, dans lequel le traitement thermique est effectué à une température d’au
5 moins 135°C pendant un temps de maintien d’au plus 15 minutes, et de préférence d’au moins 150°C pendant un
temps de maintien de 10 minutes au plus.

21. Un procédé selon la revendication 16, dans lequel le traitement thermique est effectué entre 120°C et 200°C pendant
un temps de maintien de 30 minutes à 10 secondes.
10
22. Un procédé selon la revendication 21, dans lequel le traitement thermique est effectué entre 135°C et 180°C pendant
un temps de maintien de 15 minutes à 1 minute.

23. Un procédé selon la revendication 22, dans lequel le traitement thermique est effectué à environ 150°C pendant
15 un temps de maintien d’environ 5 minutes.

24. Un procédé selon l’une quelconque des revendications 17 à 23, dans lequel le pH est augmenté à une valeur de 5 à 10.

25. Un procédé selon l’une quelconque des revendications 19 à 24, dans lequel le pH est augmenté avant le traitement
20 thermique.

26. Un procédé selon la revendication 25, dans lequel le pH est augmenté à une valeur de 6 à 8.

27. Un procédé selon l’une quelconque des revendications 19 à 24, dans lequel le pH est augmenté après le traitement
25 thermique.

28. Un procédé selon la revendication 25, dans lequel le pH est augmenté à une valeur de 5 à 7.

29. Un procédé selon l’une quelconque des revendications 17 à 28, dans lequel l’augmentation du pH est effectuée en
30 présence d’un échangeur d’anions, de préférence dans une colonne échangeuse d’anions.

30. Un procédé selon l’une quelconque des revendications 16 à 29, dans lequel ledit procédé conduit à une hydrolysation
d’au moins 150 mmoles d’acide/kg de la teneur en matières solides sèches dans le produit final.

35 31. Un concentré de café liquide présentant un pH de 4,8 à 6 comprenant 2 mg/kg de solides de matières sèches ou
davantage de 2-phényl-3-(2-furyl)-2-propénal.

32. Un concentré de café liquide présentant un pH entre 5 et 5,2 et un rapport molaire QA/QaL (acide quinique/ lactone
d’acide quinique) entre 10 et 100, de préférence entre 30 et 100.
40
33. Un concentré de café liquide selon la revendication 32, comprenant une teneur en potassium de 55 g ou moins par
kg de matières sèches et/ou une teneur en sodium de 4 g ou moins par kg de matières sèches.

45

50

55

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18
EP 2 739 160 B1

19
EP 2 739 160 B1

20
EP 2 739 160 B1

21
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REFERENCES CITED IN THE DESCRIPTION

This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European
patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be
excluded and the EPO disclaims all liability in this regard.

Patent documents cited in the description

• US 20100316784 A [0005] [0016] [0024] [0080] • EP 1374690 A [0008]

[0110] • WO 2007043873 A [0035] [0069] [0098]
• EP 861596 A [0007] • EP 0352842 A [0041] [0089]

Non-patent literature cited in the description

• CLARKE R.J. ; VITZTHUM O.G. Coffee Recent De- • TIKUNOV et al. Plant Physiology, 2005, vol. 139,
velopments, 2001, ISBN 0-632-05553-7, 71 [0014] 1125-1137 [0068]

22