Process for the production of a liquid coffee concentrate

Abstract

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.

What is claimed is: 
     
         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.   
     
     
         2 . 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. 
     
     
         3 . A liquid coffee concentrate with a pH between 5 and 5.2 and a Quinic acid/Quinic acid lactone mol/mol ratio between 10 and 100. 
     
     
         4 . A liquid coffee concentrate according to  claim 3 , further comprising a potassium content of 55 g or less per kg dry matter and/or a sodium content of 4 g or less per kg dry matter. 
     
     
         5 . The liquid coffee concentrate of  claim 3 , wherein the Quinic acid/Quinic acid lactone mol/mol ratio is between 30 and 100.