USAGE OF THIOETHER TASTE-AND-FLAVOUR ADDITIVES FOR IMPROVEMENT OF TASTE-AND-FLAVOUR PROPERTIES OF COFFEE READY FOR CONSUMPTION AFTER AUTOCLAVING AND STORAGE

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专利权人:

NESTEK S.A.

发明人:

Kh'JuNKh-BA Tuong (CH),ХЬЮНХ-БА Туонг (CH),ChAN Juj Chu (US),ЧАН Юй Чу (US),BORLEND Kehrol (US),БОРЛЕНД Кэрол (US),GRETCh Katrin (CH),ГРЕТЧ Катрин (CH),BLANK Imre (CH),БЛАНК Имре (CH),NAJT Charl'z Ehn,KHJUNKH-BA TUONG,ХЬЮНХ-БА Туонг,CHAN JUJ CHU,ЧАН Юй Чу,BORLEND KEHROL,БОРЛЕНД Кэрол,GRETCH KATRIN,ГРЕТЧ Катрин,BLANK IMRE,БЛАНК Имре,NAJT CHARLZ EHNDRJU,НАЙТ Чарльз Эндрю

申请号：

RU2010123886/10

公开号：

RU0002497366C2

申请日:

2008.10.15

申请国别(地区):

RU

年份:

2013

代理人:

摘要：

FIELD: food industry.SUBSTANCE: invention relates to a liquid coffee product (thermally treated, stored, ready for consumption) containing a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor having R-S-CO-R' structure where R is chosen from the following group: methyl, ethyl, propyl, isopropyl, prenyl, furfuryl, R' is chosen from the following group: H, methyl, ethyl, propyl, isopropyl in an amount of 0.005-7 mg/kg. Additionally, the invention relates to a method for production of the said product which envisages the said ingredients stirring and the produced product treatment by way of thermal impact such as autoclaving, ultrahigh-temperature treatment (UHT), pasteurisation in the temperature range of 85-170°C in a inertial atmosphere. Additionally, the invention relates to a method for coffee flavouring and taste notes generation involving addition to the liquid coffee product of a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg and chemical reaction initiation to generate the required level of furfurylthiol (FFT) that serves as a flavour and taste intensifier and where the chemical reaction is actuated by way of the said thermal treatment. Due to the said method one produces a coffee product (thermally treated, stored and ready for consumption) including a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg sufficient for providing for improved taste-and-flavour properties.EFFECT: invention allows to manufacture a coffee product ready for consumption and less bitter and ash-coloured, with a fresh, roasted and caramelised taste and flavour (without foreign smells and after-tastes) remaining after thermal treatment and storage during more than 4 months at the ambient medium temperature and during more than 1 month at a storage temperature equal to 60°

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