WO2022117833A1

WO2022117833A1 - Ground dried coffee flowers as food ingredient

Info

Publication number: WO2022117833A1
Application number: PCT/EP2021/084202
Authority: WO
Inventors: CAILLET Victoria BERRY; Jwanro Husson; Lilian BARRO; Sébastien BLASZKO
Original assignee: Société des Produits Nestlé S.A.
Priority date: 2020-12-04
Filing date: 2021-12-03
Publication date: 2022-06-09

Abstract

The present invention relates generally to the field of ingredients used in food. In particular, the present invention relates to coffee flowers. The present invention proposes to use coffee flowers in a dried form as food ingredient. These dried coffee flowers may be ground. For example, the food ingredient of the present invention comprising ground dried coffee flowers may be used to flavor a food product. The food product that is flavored with the food ingredient of the present invention may be coffee or a chocolate confectionary, for example.

Description

Ground dried coffee flowers as food ingredient

In the culinary world today, there is a trend to use as many parts of a plant that is going to be used for the production of food.

Coffee consumption has a long tradition starting in the 15^th century where roasted coffee seeds were used for the preparation of a drink. Nowadays, maybe next to tea, coffee is one of the most consumed beverages in the world. The two most commonly grown coffee varieties are C. arabica and C. canephora var. robusta. Today, coffee plants are cultivated globally in over 70 countries worldwide.

Despite the long tradition of coffee drinking and global coffee production and consumption, rarely other parts of the coffee plant than the seeds of the coffee plants have been used for food production. Only recently, in trying to make use of every part of the coffee tree, coffee flowers have been used to manufacture tea. Coffee flowerbased tea offers a surprising wide taste variety, depending, e.g., on the coffee variety that is used for tea making.

Fresh coffee flowers have also been used for the decoration of food.

However, fresh coffee flowers cannot be stored for extended periods of time. However, it would be desirable to have available coffee-based ingredients that can be used for food products. For example, it would be desirable to have available coffeeflower based food ingredients that can be used to flavor food products.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

The objective of the present invention was to enrich and/or improve the state of the art and, in particular, to provide the art with a food ingredient based on coffee flowers, that conserves the flavor and aroma of coffee flavors and that can be used to effectively flavor foods or to at least provide a useful alternative to existing food ingredients.

The inventors were surprised to see that the objective of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Accordingly, the present invention provides a food ingredient comprising ground dried coffee flowers. The present invention further provides the use of a a food ingredient comprising ground dried coffee flowers to flavor a food product. Even further, the present invention provides food products flavored with a food ingredient comprising ground dried coffee flowers. Such a food product may be chocolate confectionary or a powdered coffee, for example.

As used in this specification, the words "comprises", "comprising", and similar words, are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to". The present inventors have shown that drying coffee flowers allows to preserve a fraction of the flavors and the aromas of the coffee flower. The inventors have further shown that grinding dried coffee flowers improves the flavors extractability. The inventors were surprised to find that a lower granulometry achieved by grinding can expand the scope of use of flowers as flavoring agent. The resulting powder can be mixed in a large range of products.

Consequently, the present invention relates in part to a food ingredient comprising ground dried coffee flowers.

For the purpose of the present invention, the term "food" shall mean in accordance with Codes Alimentarius any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum and any substance which has been used in the manufacture, preparation or treatment of "food" but does not include cosmetics or tobacco or substances used only as drugs.

The inventors have found that the food ingredient in accordance with the present invention can particularly well be used for food products that are not liquid. Hence, in one embodiment of the present invention, the food ingredient comprising ground dried coffee flowers may be to be used for non-liquid food products. Powders intended for extraction or reconstitution with milk or water shall be considered a non-liquid food product.

Coffee trees have delicate fragrant white flowers which can be perceived as reminiscent of jasmine flowers. The flowering seasons of C. canephora var. robusta and C. arabica are quite different. Up to two flowerings per year can occur for each species, and the flowering duration can spread over several weeks, if no synchronization is initiated.

Coffee plants that produce about 10 million tons of green coffee per year, can produce about 1.7 million tons of dry coffee flowers. The fresh coffee flowers yield can typically be around 6 to 10-fold higher than green coffee bean yield. As the dry matter content of fresh coffee flowers can be about 3%, the dried coffee flowers yield can be between 500 to lOOOkg/ha, depending on varieties and species.

Nowadays, some online distributors commercialize dried coffee flowers. The consumption of coffee flowers is not widespread. It is presently marketed to be consumed in the form of tea.

The present inventors have harvested coffee flowers on Coffea arabica or Coffea canephora var. robusta trees just after flowering. After harvesting, the fresh coffee flowers were dried and subsequently ground.

For the purpose of the present invention, the coffee flowers can be considered dried, if their water content is substantially reduced. For example, in dried coffee flowers the water content of the fresh coffee flower may be reduced, by at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 99%.

After grinding, the ground dried coffee flowers may have an average particle size in the range of about 0.1 - 3mm, of about 0.2 - 2mm, or of about 0.3 - 1mm. The inventors have found that grinding the dried coffee flowers allows it surprisingly to improve flavor extractability. In addition, the lower granulometry allowed it to use the ground coffee flowers as flavoring agent. The small particles, for example, allowed it that the ground coffee flower particles are not perceived as disturbing in an otherwise largely homogeneous food product.

The food ingredient in accordance with the present invention may contain ground dried coffee flowers in sufficiently high amounts, that the food ingredient can be used to impart a dried coffee flower aroma to a food product. For example, the food ingredient in accordance with the present invention may comprise at least about 50 weight-%, at least about 60 weight-%, at least about 70 weight-%, at least about 80 weight-%, at least about 90 weight-%, or at least about 99 weight-% ground dried coffee flowers.

The coffee flowers to be used in the framework of the present invention may be obtained from any coffee tree. The flavor profile of the coffee flowers will depend on the species of the coffee tree, the time of harvest or the geography the coffee tree grows in, for example.

For example, the coffee flowers may be obtained from coffee plants selected from the group consisting of Coffea arabica or Coffea canephora var. robusta or combinations thereof. Coffea arabica is widely cultivated, for example, in Central America, South America and East Africa, usually above 1000m altitude. Coffea canephora var. robusta, also known as robusta coffee, is usually cultivated in Central, and South America, but also in different regions of west-central Africa and Asia, usually below 1000m altitude.

In the food ingredient in accordance with the present invention the dried coffee flowers may have a moisture content of less than 5 weight-%, of less than 3 weight-%, or of less than 1 weight-%. A low moisture content has the advantage that the dried coffee flowers will preserve their flavor better and can be stored for longer times. The food ingredient may have a moisture content of below about 15 weight-%, of below about 12 weight-%, of below about 10 weight-%, or of below about 8 weight-%.

The ground dried coffee flowers may have an average particle size of about 0.1 - 3mm. For example, at least 50 % of the ground coffee flower particles may have a size of under 1mm.

In accordance with the present invention, the food ingredient in accordance with the present invention can be used as a flavoring ingredient. Hence, the present invention also relates to the use of a food ingredient in accordance with the present invention as a flavoring agent. As such, the food ingredient in accordance with the present invention may be used to flavor a food product. The food product may be selected from the group consisting of beverage powders to be reconstituted in water or milk, beverage powders to be extracted with water, confectionery products, ice creams, or spice mixtures.

In one embodiment of the present invention, the food ingredient may be used to flavor chocolate. For flavoring chocolate, the food ingredient may be sprinkled on top of the chocolate and/or may be added to the chocolate composition before shaping the chocolate.

In a further embodiment of the present invention, the food ingredient may be used to flavor coffee. Any coffee may be flavored with the food ingredient described in the present invention. One preferred example is ground coffee to be extracted with water. A further preferred example is soluble coffee to be reconstituted in milk and/or water. The inventors have found that the ground dried coffee flowers do not impair the flavor and texture experience from soluble coffee as the particle size of the ground dried coffee flower is small enough to avoid any unwanted impairment. While in ground coffee to be extracted with water the size of the particles is not critical for the texture of the resulting beverage as the coffee flower particles are largely being filtered out before the beverage is enjoyed, grinding the dried coffee flowers has the advantage that the flavor of the coffee flowers is even better extracted resulting in an improved flavor experience.

The food ingredient in accordance with the present invention may be used in any amount that is effective in imparting the coffee flower aroma to the food product. For example, the food ingredient may be used in an amount of about 0.5 - 20 weight-% of the food product, of about 0.5 - 15 weight-% of the food product, of about 1 - 7 weight-% of the food product, or of about 3 - 6 weight-% of the food product.

The inventors have prepared several prototypes using the food ingredient in accordance with the present invention.

For example, the present inventors have prepared coffee flower flavored confectionary products.

For example, the present inventors have prepared a chocolate confectionary product comprising a milk chocolate shell and a ganache based filling comprising 5 % dried ground coffee flowers.

The present inventors have also prepared a chocolate confectionary product comprising a dark chocolate shell and a ganache based filling comprising 5 % dried ground coffee flowers.

Finally, the inventors have prepared a dark chocolate Napolitain comprising 3.5 weight- % coffee flowers in the chocolate filling.

The dark chocolate used by the inventors had a cocoa content in the range of 60-70%. The inventors have found that the flavor of the ground dried coffee flowers complements the chocolate flavor very well.

Hence, the present invention further relates to a chocolate confectionery comprising 2-5 weight-% of the food ingredient in accordance with the present invention.

The inventors have further prepared prototypes of a roast and ground coffee powder comprising between about 5 and 10 weight-% ground dried coffee flowers and Coffea arabica. The inventors have found that the addition of the ground dried coffee flowers to the coffee powder provides the resulting coffee with a pleasant floral note.

Hence, the present invention further relates to a powdered coffee comprising 2.5-15 weight-% of the food ingredient in accordance with the present invention.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. Examples

Example 1: Coffee capsule containing 5 to 10% of dried and ground coffee flowers mixed with Dulsao Do Brasil (Coffea arabica var. arabica)

1) Grind dried coffee flowers in a coffee grinder until obtaining a fine powder.

2) Weigh 4,5g (or 4,75g) of ground roasted coffee and add 0,5g (or 0,25g) of ground dried coffee flowers.

3) Mix until obtaining a homogeneous mixture

4) Fill a coffee capsule with the previous mixture

Example 2: Energy drink containing 1 to 1.5 % of dried and ground coffee flowers mixed with coffee berry extract

1) Weigh 1.2g of dried flowers

2) Add lOOmL of boiling water

3) Infuse for 4 minutes

4) Filter

5) Let cool down a) Still water version i) Add 1.875% of Coffee berry extract to cold coffee flower infusion ii) Add 1% of Citric Acid for still water version b) Sparkling water version i) Add 1.875% of Coffee berry extract to cold coffee flower infusion ii) Carbonate the solution

Example 3: Flower cocktail containing 1 to 2 % of dried and ground coffee flowers mixed with Elderflower & hibiscus

1) Weigh 1.2g of dried flowers

2) Add lOOmL of boiling water

3) Infuse for 4 minutes 4) Filter

5) Let cool down a) Still water version: i) Mix 33% of each flower infusion b) Sparkling water version i) Mix 20% of Hibiscus infusion + 30% of Coffee flower infusion + 50% of Elderflower infusion ii) Carbonate the solution

Example 4: Coffee Cold Brew with dried and ground coffee flowers

Coffee flower infusion (hot version)

1) Prepare a coffee flower infusion with hot water 95°C.

2) Flower concentration range: [5 g/l - 15 g/l].

3) Infusion time range: [2 min - 10 min]

4) Immediate filtering through metal strainer.

5) Immediate chilling of infusion to quickly drop temperature to 4°C.

Coffee flower maceration (cold version)

1) Prepare a coffee flower infusion with cold water [4°C - 9°C].

2) Flower concentration range: [5 g/l - 15 g/l].

3) Infusion time range: [6h - 12h].

4) Immediate filtering through metal strainer.

5) Store the preparation at 4°C.

Cold brew preparation

1) Grind roasted arabica coffee beans at coarse setting ('Fleur de sei' type).

2) Macerate the coffee grind into the flower infusion or maceration.

3) Concentration of coffee grind is 10% (m/m).

4) Maceration temperature range: 4°C - 9°C. 5) Maceration duration range : 6h - 12h.

6) Filter the cold brew through a paper filter.

7) The cold brew is ready to drink Example 5: Cakes as "Financier" or biscuits with dried and ground coffee flowers

1) In a bowl, mix two egg white with 75g of sugar, 25g of flour, 1 tip of salt knife, 1 teaspoon of vanilla sugar.

2) Mix well and incorporate the melted butter then stir well until you get a smooth and homogeneous dough. 3) Grind dried coffee flowers in a coffee grinder until obtaining a fine powder. The flower powder for example at 1% is directly mixed to a "financier" recipe before cooking.

4) Butter "Financier" molds and pour the dough. Put in the oven 20min at 180°C

Claims

1. Food ingredient comprising ground dried coffee flowers.

2. Food ingredient in accordance with claim 1, comprising at least about 50 weight- %, at least about 60 weight-%, at least about 70 weight-%, at least about 80 weight-%, at least about 90 weight-%, or at least about 99 weight-% ground dried coffee flowers.

3. Food ingredient in accordance with one of the preceding claims, wherein the coffee flowers are obtained from coffee plants selected from the group consisting of Coffea Arabica or Coffea Canephora or combinations thereof.

4. Food ingredient in accordance with one of the preceding claims, wherein the dried coffee flowers have a moisture content of less than 5 weight-%.

5. Food ingredient in accordance with one of the preceding claims, wherein the ground dried coffee flowers have an average particle size of about 0.1 - 3mm.

6. Food ingredient in accordance with one of the preceding claims, wherein at least 50 % of the ground coffee flower particles have a size of under 1mm.

7. Food ingredient in accordance with one of the preceding claims, wherein the food ingredient has a moisture content of below about 15 weight-%, of below about 12 weight-%, of below about 10 weight-%, or of below about 8 weight-%.

8. Use of a food ingredient in accordance with one of the preceding claims as a flavoring agent. Use of a food ingredient in accordance with one of the preceding claims to flavor a food product. Use of a food ingredient in accordance with one of claims 8 or 9, wherein the food product is selected from the group consisting of beverage powders to be reconstituted in water or milk, beverage powders to be extracted with water, confectionery products, ice creams, spice mixtures. Use of a food ingredient in accordance with one of claims 8 -10 to flavor chocolate. Use of a food ingredient in accordance with one of claims 8 -10 to flavor coffee. Use of a food ingredient in accordance with one of claims 8 -12, wherein the food ingredient is used in an amount of about 0.5 - 20 weight-% of the food product, of about 0.5 - 15 weight-% of the food product, of about 1 - 7 weight- % of the food product, or of about 3 - 6 weight-% of the food product. Chocolate confectionery comprising 2-5 weight-% of the food ingredient in accordance with one of claims 1-7. Powdered coffee comprising 2.5-15 weight-% of the food ingredient in accordance with one of claims 1-7.