Disclosed is a process for the production of aromatized soluble coffee particles. The process comprises the incubation of an aroma donor, such as a roasted coffee, with a acceptor, such as a refined coffee oil. The acceptor can be added prior or after incubation to the soluble coffee particles. The disclosure of the present technology also pertains to a process for the preparation of an instant coffee product comprising aromatized soluble coffee particles. Thereby an odor-acceptable edible oil is subjected to aroma transfer from roast coffee beans, either before or after being applied on soluble coffee particles. The aroma transfer being conducted for an incubation time of at least one day, and the amount of the aromatized oil in the instant coffee is 0.8 wt. % to 4.5 wt. %.

A coffee flavor improver of a solution that contains aroma compounds emitted in grinding roasted coffee beans, the solution being a propylene glycol solution or a combination thereof, that gives an aroma perceivable in grinding roasted coffee beans and includes in a total ion chromatogram obtained through EI mode at 70 eV using a GC/MS and using polar columns, the chromatogram has peaks for 2-methylfuran, 2-methylbutyl aldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine and 3-ethylpyridine, the ratio of the total area of all the peaks having a retention index not more than that for acetoin to the total area of all the peaks in the chromatogram, and the ratio of the total area of all the peaks having a retention index larger than that for acetoin to the total area of all the peaks in the chromatogram are fall within a specified range.

A coffee flavor improver of a solution that contains aroma compounds emitted in grinding roasted coffee beans, the solution being a propylene glycol solution or a combination thereof, that gives an aroma perceivable in grinding roasted coffee beans and includes in a total ion chromatogram obtained through EI mode at 70 eV using a GC/MS and using polar columns, the chromatogram has peaks for 2-methylfuran, 2-methylbutyl aldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine and 3-ethylpyridine, the ratio of the total area of all the peaks having a retention index not more than that for acetoin to the total area of all the peaks in the chromatogram, and the ratio of the total area of all the peaks having a retention index larger than that for acetoin to the total area of all the peaks in the chromatogram are fall within a specified range.

A method for producing an aroma composition from roasted coffee beans, including grinding roasted coffee beans to give a crude ground powder of roasted coffee beans that contains a fine powder and thin flakes, removing the fine powder and thin flakes from a gas that contains aroma compounds emitted from the roasted coffee beans in grinding the roasted coffee beans and the fine powder and thin flakes, introducing the gas from which the fine powder and thin flakes have been removed into an adsorbent to thereby make the aroma compounds adsorbed by the adsorbent, and collecting the aroma compounds from the adsorbent to prepare an aroma composition containing the aroma compounds. The adsorbent is held in an adsorbent holder in an aroma compound adsorbing device, and the adsorbent holder has a mesh lid at both ends thereof in the gas flowing direction therethrough.

A method for producing an aroma composition from roasted coffee beans, including grinding roasted coffee beans to give a crude ground powder of roasted coffee beans that contains a fine powder and thin flakes, removing the fine powder and thin flakes from a gas that contains aroma compounds emitted from the roasted coffee beans in grinding the roasted coffee beans and the fine powder and thin flakes, introducing the gas from which the fine powder and thin flakes have been removed into an adsorbent to thereby make the aroma compounds adsorbed by the adsorbent, and collecting the aroma compounds from the adsorbent to prepare an aroma composition containing the aroma compounds. The adsorbent is held in an adsorbent holder in an aroma compound adsorbing device, and the adsorbent holder has a mesh lid at both ends thereof in the gas flowing direction therethrough.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

A method for production of a cocoa powder substitute includes: drying a spent coffee ground material, previously utilized in a coffee brewing process, to a moisture content of less than 10% by mass to produce a dried spent coffee ground material; extracting oil from the dried spent coffee ground material to produce a coffee flour material characterized by a fat content of less than 5% by mass; milling the coffee flour material to an average particle size of less than 250 microns; and flavoring the coffee flour material to produce a cocoa-homologous flavor in the coffee flour material.

The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with a resin to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

Systems and methods for submerging coffee within water in a chamber directly below a filter, creating a vacuum within the chamber, removing carbon dioxide through the filter while preventing the formation of carbonic acid, and creating another vacuum within the chamber.

The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.