Coffee composition

[0001] The present invention relates to a coffee composition, in particular an instant coffee composition that can provide a three-layered coffee drink in one step. It also relates to a method for producing such a composition and such a drink.

[0002] Instant coffee compositions are well known. From the coffee composition, you can get a coffee drink by simply adding hot water. For ease of use by the consumer, the coffee composition may include a creamer to provide a whitening effect. Both non-foaming and foaming whiteners are known.

[0003] All known instant coffee compositions intended for consumer use at home provide either a homogeneous coffee drink or a two-layer drink. For example, a composition comprising instant coffee and a foaming creamer provides a two-layer drink consisting of a liquid layer of the main coffee drink and a foam layer. Three-layered coffee drinks are known, but they are only available in the "away from home" offer and prepared by trained personnel. Such coffee drinks require a great deal of skill in pouring part of the drink so that the layers do not mix. Even if it was possible to conveniently prepare such compositions at home, it would require many kitchen appliances, for example, to make foam from milk separately.

[0004] Latte Macchiato drinks of different layers can be made using specially designed dispensing units such as disclosed in US-A6799613, which regulate the flow rate or using liquid concentrates together with special dispensing devices as described in US-B-7013933 . In both cases, the separation into layers is specifically based on the difference in liquid densities to form two or more layers, which is limited to factors such as controlling the flow rate and order at which liquid components are introduced. Drinks obtained by any of these methods require more than one preparation step and can therefore be discouraging and too complicated for the consumer.

[0005] The purpose of the present invention is to provide an instant coffee composition in a convenient form for the production of three-layer beverages which does not require any skills or limited skills or any special kitchen appliances, but rather a simple addition of water in a single, simple step.

[0006] The present invention provides a coffee composition comprising:

a) coffee;

b) a foaming agent;

c) a source of protein; and

d) at least 1.3% by weight, based on the total weight of the composition, kappa-carrageenan, iota-carrageenan or a mixture thereof.

[0007] The present invention also provides a method of making the composition as defined above, which comprises blending coffee, creamer and kappa-carrageenan, iotacaragenine or a mixture thereof.

[0008] The present invention further provides a method of making a three-layer instant coffee beverage that comprises mixing hot water with the composition as defined above.

[0009] Surprisingly, it has been found that the addition of specific carrageenans, namely kappacaragenin, iota-carrageenan or a mixture thereof, to a coffee composition comprising instant coffee and a foaming whitener, produces a three-layered beverage after simple dilution with hot water, optionally, but preferably with agitation. The drink contains a lower liquid layer, an upper foam layer and a middle layer of weak gel. The middle layer has a density between the density of the foam layer and the bottom layer. This effect cannot be achieved with other carrageenans, such as lambda-carrageenan, or with other thickening agents, such as alginates, other gums, such as xanthan gum, pectin, or other functional ingredients such as whey protein in the form of microparticles. It is assumed, although the Applicant is not bound by theory in this regard, that the middle gel layer is formed by the interaction of kappa- or iota-carrageenan with the protein contained in milk-based whiteners, in particular caseins and related mineral salts, such as calcium salts and potassium.

[0010] The first essential ingredient of the composition of the present invention is coffee. Instant, roasted and ground coffees are well known to those skilled in the art. The composition preferably comprises instant, roasted and ground coffee or a mixture thereof in an amount of 0.5 to 25% by weight, more preferably 5 to 20% by weight, more specifically 10 to 15% by weight, most preferably in an amount of about 12% by weight, based on the total weight of the composition.

[0011] The second component is a foaming agent. Such ingredients are also very well known to those skilled in the art. The foaming agent may be a foam boosting agent containing entrapped gas under pressure as described in EP-A-1627572 or US-A-2006-0040023. Other examples of foam boosters are described, for example, in US6168819, US5780092, in US-A-6048567, US-A-6129943 and US-A3

6277429. The foam booster, preferably a carbohydrate foam booster, containing entrapped gas under pressure, is preferably present in an amount from 1-20 wt.%; more preferably 5-15 wt.%, and most preferably 13 wt.

[0012] The foaming agent and coffee can be combined using foaming soluble coffee as described in US 20020040038A1 (EP1627568A1) in an amount of 0.5 to 25% by weight, more preferably 5 to 20% by weight, more specifically 10 to 15% by weight, most preferably in an amount of about 12% by weight, based on the total weight of the composition.

[0013] The third component is a protein source. The protein source is preferably a whitener, such as a milk-based whitener or a non-milk-based whitener, and a milk protein such as casein.

[0014] The foaming agent and protein source may be two separate ingredients or may be combined, such as a foaming creamer well known to those skilled in the art. The protein source is preferably present in an amount of from 1 to 20% by weight, more preferably 5 to 15% by weight, and most preferably about 12.5% ​​by weight. based on the total weight of the composition.

[0015] The fourth essential component of the composition of the present invention is at least 1.3 wt.%, Based on the total weight of the composition, kappa-carrageenan, iota-carrageenan or a mixture thereof. Preferably, kappa-carrageenan, iota-carrageenan or a mixture thereof is present in an amount of at least 2 wt%, more preferably at least 4 wt%, more preferably 4 to 10 wt%, even more preferably 5 to 7 wt%, and most preferably about 20 wt.

[0016] It is possible to include additional ingredients acting as a source of potassium or calcium ions, for example potassium or calcium salts, such as calcium carbonate, potassium carbonate, calcium gluconate or potassium gluconate.

[0017] The composition of the present invention may, if desired, contain additional ingredients. For example, the composition may contain additional carrageenan fractions, other carbohydrates such as sucrose or lactose or a mixture thereof, flavors, for example chocolate, cream, milk, caramel or coffee, and / or coloring agents, chocolate pieces or vitamins.

[0018] The present invention is further described in the following examples.

EXAMPLES

Comparative Example 1 [0019] A traditional instant cappuccino blend was prepared as a reference blend by mixing the following ingredients together:

<td>1.78 g</td><td>Spray dried instant coffee</td>

<td>2.22 g</td><td>Sugar</td>

<td>1.63 g</td><td>Lactose</td>

<td>7.06 g</td><td>A milk-based foaming creamer containing 25.0% fat and 12.6% casein.</td>

<td>2.06 g</td><td>A carbohydrate foaming agent containing entrapped gas under pressure.</td>

<td>0.06 g</td><td>Spray dried cream flavoring.</td>

<td>14.80 g</td><td>Together</td>

[0020] The above composition was reconstituted in 150 ml hot (88 ° C water) in a 400 ml beaker with an inner diameter of 65 mm. A cream cappuccino with a 42 mm liquid layer and a 22 mm foam layer was obtained.

Example 2 [0021] The composition of Comparative Example 1 was prepared by adding 1 g of commercially available carrageenan Genulacta LP41, which consists of a mixture of kappa- and iota-carrageenans. It was added to the dry reference mixture before reconstitution. The composition was reconstituted and a cappuccino drink was obtained in the same manner as in Comparative Example 1 with stirring for about 8 to 10 seconds until complete dissolution of the powder.

[0022] During 30 seconds of mixing, a beverage with three distinct layers was formed. The height of the bottom liquid layer was 35 mm, the height of the foam layer was 22 mm, and a middle layer of weak gel 10 mm high was formed. It was found that the middle layer was darker than the foam layer and lighter than the liquid layer.

While drinking, the middle layer contributed to the feeling of greater viscosity and slipperiness in the mouth than in the case of the liquid layer. It was also found that it is more dense and sticky than the foam layer. In general, the beverage had a dense texture with a more slippery and creamy mouthfeel compared to the beverage prepared in Comparative Example 1.

Example 3 [0023] The composition of Example 2 was prepared by adding 0.08 g of spray dried artificial coffee flavoring. After reconstitution, a three-layer cappuccino drink was obtained. During the tasting, each layer of the drink had a different intensity of coffee taste and aroma, with the liquid layer having the most intense taste and aroma. The middle layer had a pleasant taste and aroma of coffee, and the foam had a very slight taste and aroma of coffee.

Example 4 [0024] The composition of Example 2 was prepared by adding 0.05 g of spray-dried natural milk flavor. After reconstitution, a three-layer cappuccino drink was obtained. During the tasting, each layer of the drink had a different intensity of taste and smell of milk. The liquid layer had the most intense milky taste and aroma, the middle layer had a weaker but pleasant milky taste and aroma, and the foam had a very slight milky taste and aroma.

Example 5 [0025] The composition of Comparative Example 1 was prepared by adding 0.5 g ISP RCIC 550 iota carrageenan. After reconstitution, three distinct layers formed; 33 mm liquid layer, 8 mm middle layer and 18 mm foam layer.

Example 6 [0026] The composition of Example 2 was prepared except that the milk-based foaming creamer was replaced by an equivalent amount of non-foaming non-milk based creamer containing 4.5% casein. After reconstitution, the drink had three distinct layers, a dark bottom liquid layer, a small middle layer 6 mm high and a foam layer 17 mm high. As a result of using a reduced amount of casein in the mixture, a reduced middle layer height was obtained.

Comparative Example 7 [0027] The composition of Comparative Example 1 was prepared by adding 1 g of commercially available lambda-carrageenan, Genuvisco CSM-2. After reconstitution, a cappuccino drink with foam and a liquid layer was obtained. Although the resulting drink was more viscous, no third layer was formed.

Comparative Example 8 [0028] The composition of Comparative Example 1 was prepared by adding 1 g of commercially available whey protein in the form of Simplesse 100 microparticles. After reconstitution the beverage had only two distinct layers of foam and liquid.

Comparative Example 9 [0029] The composition of Example 2 was prepared, except that the foaming milk-based creamer was replaced with an equivalent amount of non-foaming non-milk creamer containing 4.5% sodium caseinate and the total exclusion of the entrapped carbohydrate foam booster gas under pressure. After reconstitution, the drink had no foam and no middle layer. Although gelation occurred, no layer was formed due to the lack of foam.

Example 10 [0030] The composition of Example 2 was prepared except that the carbohydrate foaming agent was replaced with 0.3 g edible acid (eg citric acid) and 0.3 g sodium bicarbonate. After reconstitution, the drink had three distinct layers, a dark bottom liquid layer, a 10 mm high middle layer, and a 40 mm high foam layer.

Example 11 [0031] The composition of Example 2 was prepared by adding 1 g of roast and ground coffee. After reconstitution, the beverage had three distinct layers, a dark bottom layer, 15 foam and a middle gel layer.

Example 12 [0032] The composition of Example 2 was prepared, except that spray dried instant coffee was replaced with equivalent amounts of roast and ground coffee. After reconstitution, the drink had three distinct layers, a dark bottom layer, 20 mm foam and a middle gel layer.

Comparative Example 13 [0033] The composition of Comparative Example 1 was prepared by adding 0.15 g of commercially available carrageenan Genulacta LP41, which consists of a mixture of kappa- and iotacaragenins, prior to reconstitution. After reconstitution, a cappuccino drink was obtained having only two layers (foam and liquid).