USAGE OF THIOETHER TASTE-AND-FLAVOUR ADDITIVES FOR IMPROVEMENT OF TASTE-AND-FLAVOUR PROPERTIES OF COFFEE READY FOR CONSUMPTION AFTER AUTOCLAVING AND STORAGE Russian patent published in 2013 - IPC A23F5/24 A23F5/46 

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°C.

20 cl, 8 dwg, 7 tbl, 2 ex