PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE

摘要

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.

主权项

1. A liquid coffee concentrate with a pH of 4.8 to 6 obtainable by a 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.