CA2674152A1 - Coffee or mocha flavoured additive for bakery purposes - Google Patents
Coffee or mocha flavoured additive for bakery purposes Download PDFInfo
- Publication number
- CA2674152A1 CA2674152A1 CA2674152A CA2674152A CA2674152A1 CA 2674152 A1 CA2674152 A1 CA 2674152A1 CA 2674152 A CA2674152 A CA 2674152A CA 2674152 A CA2674152 A CA 2674152A CA 2674152 A1 CA2674152 A1 CA 2674152A1
- Authority
- CA
- Canada
- Prior art keywords
- degrees
- discrete
- food additive
- edible fat
- bakery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 3% to about 30% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25%
to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, liquid butter fats etc., and mixtures thereof, which exhibit a solid fat index curve characteristic which is preferably similar to that of cocoa butter. The bakery-compatible oil or fat system has finely ground coffee, optionally cocoa or other optional flavoring agents, held in suspension. This suspension is mixed with sugar, and is then cooled to effect solidification. The product, when solidified, will remain substantially solidified at temperatures below about 35 degrees C., and particularly at room temperature of about 20 degrees C., and forms a discrete final product which can be used as a coffee or mocha-flavored additive in the production of bakery goods.
to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, liquid butter fats etc., and mixtures thereof, which exhibit a solid fat index curve characteristic which is preferably similar to that of cocoa butter. The bakery-compatible oil or fat system has finely ground coffee, optionally cocoa or other optional flavoring agents, held in suspension. This suspension is mixed with sugar, and is then cooled to effect solidification. The product, when solidified, will remain substantially solidified at temperatures below about 35 degrees C., and particularly at room temperature of about 20 degrees C., and forms a discrete final product which can be used as a coffee or mocha-flavored additive in the production of bakery goods.
Claims (20)
1. A discrete, edible fat-based flavored food additive which may be molded in a mold, formed into chips, or spread onto a belt for manufacture into flake or chunk products; wherein said flavored food additive is intended for incorporation into baked goods or for use in snack items, and comprises from substantially 0% to 5% by weight of moisture, from about 2% to about 35% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C.
to about 40 degrees C., with the balance being sugar.
to about 40 degrees C., with the balance being sugar.
2. A discrete, edible fat-based flavored food additive as claimed in claim 1 wherein the level of coffee is between 2 and 20% by weight, and the level of cocoa is between 0 and 18%, by weight.
3. A discrete, edible fat-based flavored food additive as claimed in claim 1 wherein the level of coffee is between 3 and 12% by weight, and the level of cocoa is between 5 and 15%, by weight.
4. A discrete, edible fat-based flavored food additive as claimed in Claim I
wherein said bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, and liquid butter fats, and mixtures thereof.
wherein said bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, and liquid butter fats, and mixtures thereof.
5. A discrete, edible fat-based flavored food additive as claimed in Claim 4 wherein said bakery-compatible oil exhibits the following SFI (solid fat index) curve characteristics, namely:
10.0 degrees C.--43-66% solid fats, balance liquid fats 21.1 degrees C.--32-52% solid fats, balance liquid fats 26.6 degrees C.--20-44% solid fats, balance liquid fats 33.3 degrees C.--6-25% solid fats, balance liquid fats 40.0 degrees C.--0-5% solid fats, balance liquid fats.
10.0 degrees C.--43-66% solid fats, balance liquid fats 21.1 degrees C.--32-52% solid fats, balance liquid fats 26.6 degrees C.--20-44% solid fats, balance liquid fats 33.3 degrees C.--6-25% solid fats, balance liquid fats 40.0 degrees C.--0-5% solid fats, balance liquid fats.
6. A discrete, edible fat-based flavored food additive as claimed in Claim 1, wherein said bakery-compatible oil solidifies at about 6 degrees C. to about 12 degrees C. and remains substantially solidified at temperatures below about 35 degrees C.
7. A discrete, edible fat-based flavored food additive as claimed in Claim 1, wherein said bakery-compatible oil exhibits the characteristic that it is stable at about room temperature so as not to smear during mixing with the other prescribed ingredients of said baked goods into which said discrete flavoring additive is being incorporated, prior to baking said baked goods.
8. A discrete, edible fat-based flavored food additive as claimed in Claim 1, wherein said bakery-compatible oil exhibits the characteristic that it has slow flow rates so as to stay substantially firm during a baking process at temperatures of from about 170 degrees C. up to about 200 degrees C., for periods of from about 5 minutes up to about 45 minutes.
9. A discrete, edible fat-based flavored food additive as claimed in Claim 1, wherein said bakery-compatible oil exhibits the characteristic that it has slow flow rates so as to stay substantially firm during a bakery proofing process at temperatures of from about 40 degrees C. up to about 60 degrees C., for periods of from a few minutes up to about a few hours.
10. A discrete, edible fat-based flavored food additive as claimed in Claim 1 wherein the level of moisture is between 0.1 % to 2 %, by weight.
11. A discrete, edible fat-based flavored food additive as claimed in Claim 1 suitable for use in colder applications, wherein said bakery-compatible oil exhibits an SFI curve characteristic, as follows:
10° C 40 ~ 5% solid fats, balance liquid fats 23. 10 C 15 ~ 5% solid fats, balance liquid fats 28.9° C 9 ~ 3% solid fats, balance liquid fats 32.3° C 3 ~ 1% solid fats, balance liquid fats 40° C 0% solid fats, balance liquid fats.
10° C 40 ~ 5% solid fats, balance liquid fats 23. 10 C 15 ~ 5% solid fats, balance liquid fats 28.9° C 9 ~ 3% solid fats, balance liquid fats 32.3° C 3 ~ 1% solid fats, balance liquid fats 40° C 0% solid fats, balance liquid fats.
12. A discrete, edible fat-based flavored food additive as claimed in Claim 1 additionally comprising milk or cream solids in the amount of about 0 to 15%, by weight of the total additive formula.
13. A discrete, edible fat-based flavored food additive as claimed in Claim 10 wherein the level of cocoa is between 1 to 10%, by weight.
14. A discrete, edible fat-based flavored food additive as claimed in Claim 1 additionally comprising additional flavoring agents selected from the group consisting of cinnamon, ginger, nutmeg, cloves, allspice, maple sugar, dehydrated maple syrup, and mixtures thereof.
15. A discrete, edible fat-based flavored food additive as claimed in Claim 1 wherein said sugar is a finely ground sugar.
16. A discrete, edible fat-based flavored food additive as claimed in Claim 1 wherein said food additive has a size between 3 to 30 mm.
17. A discrete, edible fat-based flavored food additive as claimed in Claim 1 wherein said food additive is molded into the shape of a coffee bean.
18. A process for the production of a discrete, edible fat-based flavored food additive comprising the following steps, namely:
(a) mixing the bakery-compatible oil with finely ground coffee and optionally cocoa in a mixer at a temperature of about 35 degrees C. to about 50 degrees C., so as to obtain an homogenous mixture having the coffee (and cocoa) suspended therein;
(b) transferring the homogenous mixture to a holding tank, and maintaining the temperature of the homogenous mixture at about 39 degrees C. to about 45 degrees C.;
(c) continuously agitating the homogenous mixture while it is in the holding tank;
(d) pumping the homogenous mixture to a tempering unit, continuously agitating the homogenous mixture while in the tempering unit, and slightly cooling the homogenous mixture to about 29 degrees C. to about 34 degrees C.;
(e) transferring the slightly cooled homogenous mixture to a further mixing tank, and mixing sugar therewith;
(f) transferring the resultant sugar, coffee, oil and optionally cocoa mixture to a further discrete particle manufacturing means so as to produce discrete flakes, chips, chunks or molded products, from that resultant mixture;
(g) cooling the discrete flakes, chips, chunks or molded products to a temperature of from about 6 degrees C. to about 12 degrees C.; and (h) finally, removing the cooled discrete flakes, chips, chunks or molded products for further handling and/or storage and/or shipping.
(a) mixing the bakery-compatible oil with finely ground coffee and optionally cocoa in a mixer at a temperature of about 35 degrees C. to about 50 degrees C., so as to obtain an homogenous mixture having the coffee (and cocoa) suspended therein;
(b) transferring the homogenous mixture to a holding tank, and maintaining the temperature of the homogenous mixture at about 39 degrees C. to about 45 degrees C.;
(c) continuously agitating the homogenous mixture while it is in the holding tank;
(d) pumping the homogenous mixture to a tempering unit, continuously agitating the homogenous mixture while in the tempering unit, and slightly cooling the homogenous mixture to about 29 degrees C. to about 34 degrees C.;
(e) transferring the slightly cooled homogenous mixture to a further mixing tank, and mixing sugar therewith;
(f) transferring the resultant sugar, coffee, oil and optionally cocoa mixture to a further discrete particle manufacturing means so as to produce discrete flakes, chips, chunks or molded products, from that resultant mixture;
(g) cooling the discrete flakes, chips, chunks or molded products to a temperature of from about 6 degrees C. to about 12 degrees C.; and (h) finally, removing the cooled discrete flakes, chips, chunks or molded products for further handling and/or storage and/or shipping.
19. A food product comprising a discrete, edible fat-based flavored food additive wherein said additive has been molded in a mold, formed into chips, or spread onto a belt for manufacture into flake or chunk products; and wherein said flavored food additive comprises from substantially 0% to 5% by weight of moisture, from about 2%
to about 35% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar.
to about 35% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar.
20. A food product as claimed in Claim 19 wherein said food product is a baked good, or an ice cream product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2674152A CA2674152C (en) | 2009-07-31 | 2009-07-31 | Coffee or mocha flavoured additive for bakery purposes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2674152A CA2674152C (en) | 2009-07-31 | 2009-07-31 | Coffee or mocha flavoured additive for bakery purposes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2674152A1 true CA2674152A1 (en) | 2011-01-31 |
| CA2674152C CA2674152C (en) | 2012-04-03 |
Family
ID=43535823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2674152A Expired - Fee Related CA2674152C (en) | 2009-07-31 | 2009-07-31 | Coffee or mocha flavoured additive for bakery purposes |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2674152C (en) |
-
2009
- 2009-07-31 CA CA2674152A patent/CA2674152C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CA2674152C (en) | 2012-04-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20170731 |