BEVERAGE WITH HIGH SOLID CONTENT COMPRISING BETA-MANNASE

Abstract

The invention relates to compositions for preparing a beverage, the composition comprises a) a coffee liquor or dried coffee extract ranging between 1-40% w/w; b) a creamer ranging between 1-20% w/w; c) a viscosity modifier ranging between 1-15 w/w %; d) an emulsifier ranging between 0.1 to 1%; and e) a -mannanase ranging between 0.1 to 1% w/w.

Claims

1. A shelf-stable liquid beverage comprising at least 40% w/w total solids configured to dissolve in cold water comprising: a) a coffee liquor or dried coffee extract of between 1-40% w/w; b) a creamer of between 1-20% w/w; c) a viscosity modifier of between 1-15 w/w %; d) an emulsifier of between 0.1 to 1%; and e) a -mannanase of between 0.1 to 1% w/w.

2. The beverage of claim 1 wherein viscosity modifier comprises a sugar alcohol or a polypropylene alcohol.

3. The beverage of claim 2 wherein sugar alcohol is sorbitol.

4. The beverage of claim 1 wherein the dried coffee extract is freeze-dried or spray-dried.

5. The beverage of claim 1 wherein the creamer is diary or non-diary based creamer.

6. The beverage of claim 5 wherein the creamer is non-diary creamer comprising caseinate salts, vegetable oils, creamer emulsifiers and buffer.

7. The beverage of claim 1 wherein emulsifier comprises derivatives of mono and diglycerides, lecithin, lactylates, diacetyl tartaric acid esters of mono-diglycerides, emulsifying starches, and mixtures thereof.

8. The beverage of claim 1 further comprising sugars and/or sweeteners.

9. The beverage of claim 1 wherein -mannanase is galactomannanase EC 3.2.1.78.

10. A method of producing a beverage comprising the steps of: mixing ingredients comprising a shelf-stable liquid beverage comprising at least 40% w/w total solids configured to dissolve in cold water comprising: a coffee liquor or dried coffee extract of between 1-40% w/w; a creamer of between 1-20% w/w; a viscosity modifier of between 1-15 w/w %; an emulsifier of between 0.1 to 1%; and a -mannanase of between 0.1 to 1% w/w; adjusting the pH to 5.8 to 7; homogenizing the mixture at total pressure ranging from 1400-2500 psi and temperature ranging from 55-75 C.; sterilizing at 80-95 C. for 20-100 seconds; cooling the obtained beverage base product to 35 C. or below; and filling in containers.

11. A method for enhancing antioxidant capacity in vivo in a human or animal comprising consuming a beverage prepared from a shelf-stable liquid beverage comprising at least 40% w/w total solids configured to dissolve in cold water comprising: a coffee liquor or dried coffee extract of between 1-40% w/w; a creamer of between 1-20% w/w; a viscosity modifier of between 1-15 w/w %; an emulsifier of between 0.1 to 1%; and a -mannanase of between 0.1 to 1% w/w.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0021] FIG. 1A shows the main physical defects (sedimentation and phase separation) of the coffee concentrate with 72% total solids (TS) after being reconstituted in cold water. The main ingredients of the product are: coffee, creamer, and sugar. The stirring was done for 10 minutes.

[0022] FIG. 1B shows a shelf-stable liquid beverage of present invention dissolved in cold water. The improvement in dispersibility is observed immediately after 10 seconds.

DETAILED DESCRIPTION OF THE INVENTION

[0023] Compositions to be mixed with a coffee extract to prepare a coffee beverage are well known in the art, e.g. milk, cream, coffee whiteners, and coffee creamers. Such compositions are used by consumers to modify e.g. the aroma, appearance and texture of coffee. The compositions may be in liquid or dry form, e.g. as powders, that are dissolved and/or suspended in a cup of coffee, e.g. a cup of freshly brewed coffee or a cup of coffee prepared by dissolving pure soluble coffee in water.

[0024] In one embodiment of the invention the composition to be mixed with a coffee extract is a coffee creamer or a coffee whitener. A creamer may e.g. be based on milk protein and/or milk fat, or it may be a non dairy creamer based on vegetable protein and/or vegetable oil or fat. The composition may be in a dry form, e.g. as a powder, wherein the water content is e.g. less than 5%. The composition may also be in a liquid form.

[0025] In one embodiment of the invention the total solid content is at least 40% w/w for instance the total solid content typically would range from 40-85% w/w or in range of 60-75% w/w.

[0026] In one embodiment of the invention the shelf-stable liquid beverage comprises sugar alcohol as a viscosity modifier. One example of sugar alcohol is soribitol added in concentration ranging from 1-15 w/w %.

[0027] The composition of the invention should be formulated such that enzyme will not ferment or react with the composition during storage. This may be achieved e.g. by formulating the composition as a dry powder, and/or by encapsulating the microrganism and/or enzyme so that the microorganisms and/or enzyme will only be released when the composition is mixed with coffee extract or during digestion.

[0028] The composition of the invention may further comprise any ingredient suitable for inclusion in a composition to be mixed with a coffee extract to prepare a beverage.

[0029] In an embodiment, the product includes addition of sugar, wherein sugar is sucrose up to about 1 to 40 w/w % preferred 20-35.

[0030] Usual ingredients may e.g. be sugars, artificial sweeteners, emulsifiers, stabilisers, thickeners, flowing agents, colours, flavours, aromas, and the like. Suitable artificial sweeteners include saccharin, cyclamates, acetosulfame, L-aspartyl based sweeteners such as aspartame, and mixtures of these. Suitable emulsifiers include monoglycerides, diglycerides, lecithin, lactylates, diacetyl tartaric acid esters of mono-diglycerides, emulsifying starches, and mixtures thereof. Suitable stabilisers include dipotassium phosphate and sodium citrate. A suitable flowing agent is sodium silica aluminate. In one embodiment the composition comprises milk protein and/or vegetable protein. In a further embodiment the composition comprises milk fat and/or vegetable oil or fat.

[0031] The term creamer emulsifiers refer to natural emulsifiers including for example egg yolk. The natural emulsifiers have the advantage of conferring to the finished product improved texture and mouthfeel. In another particular embodiment, the creamer emulsifiers include sugar esters, monoglycerides, diglycerides, esters of monoglycerides and diglycerides, lecithin, lactylates, lysolecithin, polysorbates, sodium stearoyl lactylate and mixtures thereof.

Coffee

[0032] The shelf-stable liquid beverage of the present invention comprises a coffee liquor or dried coffee extract ranging between 1-40% w/w. A coffee extract according to the invention is an extract of green coffee beans and/or roasted coffee beans by water or steam. Numerous methods for producing coffee extracts are known in the art, e.g. from EP 0916267. The coffee extract may e.g. be pure soluble coffee. Pure soluble coffee products are readily available and numerous methods for producing pure soluble coffee products are known in the art, e.g. from EP 106930. The dried coffee extract is freeze-dried or spray-dried.

Enzymes

[0033] A suitable enzyme is a -mannanase EC 3.2.1.78. The enzyme may be present as a purified enzyme or e.g. in the form of a cell lysate of a microorganism Aspergillus niger. -mannanase (E.C 3.2.1.78) is a hydrolase which degrades (1-4) --mannan polymers, thus releasing small oligosaccharides. The enzyme should be present in an amount sufficient for hydrolysing carbohydrates present in the coffee extract.

[0034] The enzyme may be in any suitable form and added in any suitable way. In one embodiment the enzyme is immobilized, allowing the enzyme to be removed from the composition after treatment and reused. Methods for immobilizing enzymes are well known in the art, and any suitable method may be used.

Creamers

[0035] The shelf-stable liquid beverage of the present invention comprises a creamer that may be diary or non-diary based creamer. In one embodiment, the creamer is non-diary creamer comprising caseinate salts, vegetable oils, creamer emulsifiers and buffer.

[0036] The shelf-stable liquid beverage of the present invention may comprise any other ingredient suitable for preparing the desired beverage. Suitable ingredients are well known in the art. Suitable emulsifiers include monoglycerides and derivativesdiglycerides derivatives, lecithin, diacetyl tartaric acid esters of mono-diglycerides (DATEM), emulsifying starches and mixtures thereof. Suitable stabilisers include dipotassium phosphate and sodium citrate. A suitable flowing agent is sodium silica aluminate. In one embodiment the beverage concentrate comprises milk protein and/or vegetable protein. In another embodiment the beverage concentrate comprises milk fat or vegetable fat. In a further embodiment the beverage concentrate comprises a sweetener.

EXAMPLES

Example 1

[0037] The physical stability and dispersibility in cold water was evaluated in two coffee concentrate products.

[0038] Reference sample was produced by mixing water, coffee, creamer, dipotassium phosphate, DATEM, sugar and creamer (containing coconut oil). All ingredients were mixed at 60 C. Once the mixing was completed, the batch was homogenized at 1800 psi and pasteurized. The final total solid content of the product was 72% TS.

[0039] Composition of the present invention: It was produced in the same manner with the addition of the following steps: a) Enzymatic treatment of the coffee using a commercially available beta-galactomannanase from Amano (BGM Amano 10-K). The coffee (20% w/w) was treated for 30 min at 60 C with an enzyme concentration of 0.5% relative to the amount of coffee. b) Optimization of emulsifier concentration (0.5%) in final recipe to facilitate the dispersion of oil phase in water. c) Addition of 10% w/w sorbitol before adding to the mixture sugar and flavors. The processing conditions and final total solid content was similar to the reference sample.

[0040] FIG. 1A represents reference sample after reconstitution in cold water (4 C). 10 g of product diluted in 240 g of cold water.

[0041] FIG. 1B represents composition of the present invention after reconstitution in cold water (4 C). 10 g of product diluted in 240 g of cold water.

[0042] As can be observed in FIG. 1A, reference sample cannot be dispersed properly after 90 seconds of constant agitation. There is a significant amount of sediments in the bottom of the glass. However, composition of the present invention, as shown in FIG. 1B, is completed stable and dispersed in cold water after 10 seconds of constant agitation.

[0043] The main difference among these two products was the final viscosity:

TABLE-US-00001 Coffee concentrate products Viscosity (cp) TS (%) Reference sample 3180 72 Composition of the present invention 1439 72

[0044] The viscosity of composition of the present invention was reduced in more than 50% respect to reference sample based on all recipe improvements explained above. This drastic reduction in viscosity allowed an easy dispensability in cold water.

[0045] The Viscometer Thermo Haake VT500 and SV spindle were used to measure the viscosity at 20 C.

[0046] Total Solids were measured by Sand Oven Method