Aroma-retaining soluble coffee

Abstract

Disclosed is a novel instant coffee comprising aromatized soluble particles and a method of aromatizing soluble coffee particles. The soluble coffee particles are mixed with roast whole beans, and the mixture is held for at least two days. The result is aromatized soluble coffee particles, as evidenced by the presence of relatively high amounts of 2-methylpyrazine in instant coffee comprising said particles. The instant coffee has a favorable content in aroma components, yet with a low oil content.

What is claimed is: 
     
         1 . Soluble coffee particles obtainable by a process for the preparation of aromatized soluble coffee particles, the process comprising:
 providing soluble coffee particles,   mixing the soluble coffee particles with roast whole coffee beans,   holding the mixture for at least two days, and   separating the beans from the soluble coffee particles.   
     
     
         2 . Instant coffee comprising the soluble coffee particles according to  claim 1 , wherein the equilibrated headspace of the instant coffee comprises a level of 2-methylpyrazine of at least 1.5 ng per mL headspace, and wherein the amount of oil in the instant coffee is 0.8 to 4.5 wt. %. 
     
     
         3 . Instant coffee according to  claim 2 , wherein the level of 2-methylpyrazine is at least 1.75 ng per mL headspace. 
     
     
         4 . Instant coffee according to  claim 2 , wherein the level of 2-methylpyrazine is at least 2.0 ng per mL headspace. 
     
     
         5 . Instant coffee according to  claim 2 , wherein the amount of oil in the instant coffee is 1.0 to 4.3 wt. %. 
     
     
         6 . Instant coffee according to  claim 2 , wherein 10% to 90% of the instant coffee comprises the soluble coffee solids. 
     
     
         7 . Instant coffee according to  claim 2 , wherein 50% to 80% of the instant coffee comprises the soluble coffee solids. 
     
     
         8 . Instant coffee according to  claim 2 , wherein the instant coffee consists essentially of the soluble coffee solids. 
     
     
         9 . Use of roast whole coffee beans for providing soluble coffee particles with additional 2-methylpyrazine aroma, by a method comprising:
 providing a liquid coffee extract,   drying the coffee extract so as to provide soluble coffee particles,   mixing the soluble coffee particles with roast whole coffee beans,   allowing the mixture to stand for at least two days, and   separating the beans from the soluble coffee particles.   
     
     
         10 . A use according to  claim 6 , wherein the soluble coffee particles are provided by making a liquid coffee extract, and drying the coffee extract, optionally after concentrating the extract, so as to obtain soluble coffee particles. 
     
     
         11 . The use of  claim 9 , wherein the soluble coffee particles have a moisture content of from 1 wt. % to 5 wt. %. 
     
     
         12 . The use of  claim 9 , wherein the soluble coffee particles have a moisture content of from 2 wt. % to 4 wt. 5. 
     
     
         13 . The use of  claim 9 , wherein the soluble coffee particles have a moisture content of about 3.5 wt. %. 
     
     
         14 . Use of roast whole coffee beans for the purpose of improving the aroma-retention of soluble coffee particles, by a method comprising:
 providing a liquid coffee extract,   drying the coffee extract so as to provide soluble coffee particles,   mixing the soluble coffee particles with roast whole coffee beans,   allowing the mixture to stand for at least two days, and   separating the beans from the soluble coffee particles.   
     
     
         15 . Instant coffee comprising soluble coffee particles, wherein the equilibrated headspace of the instant coffee comprises a level of 2-methylpyrazine of at least 1.5 ng per mL headspace, and wherein the amount of oil in the instant coffee is 0.8 to 4.5 wt. %. 
     
     
         16 . Instant coffee according to  claim 15 , wherein the level of 2-methylpyrazine is at least 1.75 ng per mL headspace. 
     
     
         17 . Instant coffee according to  claim 15 , wherein the level of 2-methylpyrazine is at least 2.0 ng per mL headspace. 
     
     
         18 . Instant coffee according to  claim 15 , wherein the amount of oil in the instant coffee is 1.0 to 4.3 wt. %. 
     
     
         19 . Instant coffee according to  claim 15 , wherein 10% to 90% of the instant coffee comprises the soluble coffee solids. 
     
     
         20 . Instant coffee according to  claim 15 , wherein the instant coffee consists essentially of the soluble coffee solids.