ES2921123A1 - Composition for coffee preparation, capsule that includes it and its obtaining process (Machine-translation by Google Translate, not legally binding) - Google Patents
Composition for coffee preparation, capsule that includes it and its obtaining process (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2921123A1 ES2921123A1 ES202130108A ES202130108A ES2921123A1 ES 2921123 A1 ES2921123 A1 ES 2921123A1 ES 202130108 A ES202130108 A ES 202130108A ES 202130108 A ES202130108 A ES 202130108A ES 2921123 A1 ES2921123 A1 ES 2921123A1
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- 239000000203 mixture Substances 0.000 title claims abstract description 63
- 239000002775 capsule Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000008569 process Effects 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000011159 matrix material Substances 0.000 claims abstract description 20
- 239000002562 thickening agent Substances 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims description 47
- 239000004615 ingredient Substances 0.000 claims description 36
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 9
- 229940035034 maltodextrin Drugs 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical group [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 8
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 8
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 8
- 241000208818 Helianthus Species 0.000 claims description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical group [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 208000005156 Dehydration Diseases 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 235000020244 animal milk Nutrition 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 238000001694 spray drying Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013570 smoothie Nutrition 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B39/00—Locking of screws, bolts or nuts
- F16B39/22—Locking of screws, bolts or nuts in which the locking takes place during screwing down or tightening
- F16B39/28—Locking of screws, bolts or nuts in which the locking takes place during screwing down or tightening by special members on, or shape of, the nut or bolt
- F16B39/282—Locking by means of special shape of work-engaging surfaces, e.g. notched or toothed nuts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
DESCRIPCIÓNDESCRIPTION
COMPOSICIÓN PARA LA PREPARACIÓN DE CAFÉ, CÁPSULA QUE LA COMPOSITION FOR THE PREPARATION OF COFFEE, CAPSULE THAT
COMPRENDE Y SU PROCESO DE OBTENCIÓNUNDERSTAND AND ITS OBTAINING PROCESS
SECTOR DE LA TÉCNICATECHNICAL SECTOR
La presente invención se encuadra dentro del sector de la industria química y, en particular, de la industria alimentaria. Más en particular, se refiere a una nueva composición para la preparación de café, una cápsula para ser utilizada en una máquina de preparación de café (en adelante, "cápsula de café”) caracterizada por comprender dicha composición y el proceso de fabricación de dicha composición.The present invention falls within the chemical industry sector and, in particular, the food industry. More particularly, it refers to a new composition for the preparation of coffee, a capsule to be used in a coffee preparation machine (hereinafter, "coffee capsule") characterized by comprising said composition and the manufacturing process of said composition.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
Actualmente, son conocidas multitud de cápsulas de café con diferentes sabores y texturas. Las cápsulas de café más comunes suelen comprender únicamente café o bien emplear leche animal en polvo, en caso de que se desee preparar un café con leche.Currently, many coffee capsules with different flavors and textures are known. The most common coffee capsules usually contain only coffee or use powdered animal milk, in case you want to prepare a coffee with milk.
Así por ejemplo, la solicitud CN107156401 se refiere a una máquina de cápsulas de café, las cuales están divididas en dos compartimentos, uno de ellos para contener la leche en polvo y otro de ellos para contener el café en polvo.Thus, for example, application CN107156401 refers to a machine for coffee capsules, which are divided into two compartments, one of them to contain powdered milk and the other to contain powdered coffee.
A su vez, la solicitud CN107348844 se refiere a una máquina de cápsulas de café que utiliza cápsulas que comprenden café, cápsulas que comprenden leche y cápsulas que comprenden otra composición.In turn, application CN107348844 refers to a coffee capsule machine that uses capsules containing coffee, capsules containing milk and capsules containing another composition.
Ahora bien, si una persona, bien por intolerancia a la lactosa, por poseer una convicción que le impida tomar lecha animal o por cualquier otro motivo, deseara prepararse un café con una bebida vegetal (entendiendo por bebida vegetal, a efectos de esta patente, una suspensión de compuestos solubles e insolubles sobre una base de agua procedentes de la extracción de uno o varios materiales vegetales), se encontraría con el problema de que no podría hacerlo mediante una única cápsula. De este modo, tendría que preparar por un lado la cápsula única de café, a la que tendría que añadir posteriormente la bebida vegetal, dado que no existen actualmente cápsulas de café que incorporen en su formulación bebida vegetal.Now, if a person, either due to lactose intolerance, because they have a conviction that prevents them from drinking animal milk or for any other reason, wishes to prepare a coffee with a vegetable drink (understanding by vegetable drink, for the purposes of this patent, a suspension of soluble and insoluble compounds on a water base from the extraction of one or more plant materials), would encounter the problem that it could not be done by means of a single capsule. In this way, it would have to prepare, on the one hand, the single coffee capsule, to which it would later have to add the vegetable drink, since there are currently no coffee capsules that incorporate a vegetable drink in their formulation.
El motivo por el que no se han desarrollado hasta la fecha cápsulas de café que incorporen bebida vegetal se debe a que existen múltiples dificultades a la hora de fabricar este tipo de cápsulas. Los principales impedimentos se deben, por un lado, a la dificultad de deshidratar la bebida vegetal manteniendo sus propiedades organolépticas (de textura, sabor y olor) y, por otro lado, a la dificultad de lograr combinar en una única cápsula el café con la bebida vegetal, de tal modo que la bebida generada presente un sabor, olor y textura apetecibles.The reason why coffee capsules incorporating a vegetable beverage have not been developed to date is due to the fact that there are many difficulties in manufacturing this type of capsule. The main impediments are due, on the one hand, to the difficulty of dehydrating the vegetable drink while maintaining its organoleptic properties (texture, flavor and smell) and, on the other hand, to the difficulty of combining coffee with the vegetable drink, in such a way that the generated drink has an appetizing taste, smell and texture.
Las siguientes publicaciones del estado de la técnica hacen mención a las dificultades anteriormente descritas referentes al proceso de deshidratación de bebidas vegetales:The following state-of-the-art publications mention the previously described difficulties regarding the process of dehydrating vegetable beverages:
• Quang D. et al., “Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying", Drying Technology, 2017 (DOI: 10.1080/07373937.2017.1357040);• Quang D. et al., “Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying", Drying Technology, 2017 (DOI: 10.1080/07373937.2017.1357040);
• Lipan L. et al., “Spray drying and storage of probiotic-enriched almond milk: • Lipan L. et al., “Spray drying and storage of probiotic-enriched almond milk:
probiotic survival and physicochemical properties", Wiley Online Library, 2020 (DOI 10.1002/jsfa.10409); o probiotic survival and physicochemical properties", Wiley Online Library, 2020 (DOI 10.1002/jsfa.10409); or
• Jinapong N. et al., “Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration", Journal of Food Engineering 84, 2008, p. 194-205.• Jinapong N. et al., “Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration", Journal of Food Engineering 84, 2008, p. 194-205.
La presente invención ha conseguido solventar las dificultades anteriores, desarrollando una nueva composición de café y bebida vegetal que, una vez infusionada en la máquina diseñada para la preparación de café, permite obtener una bebida con las propiedades organolépticas deseadas. De este modo, se da solución a una importante demanda y necesidad de muchos consumidores de café que hasta la fecha requerían el uso de al menos dos cápsulas independientes, una de café y otra de bebida vegetal, para obtener un café con bebida vegetal. The present invention has managed to solve the aforementioned difficulties, developing a new composition of coffee and vegetable drink that, once infused in the machine designed for the preparation of coffee, allows obtaining a drink with the desired organoleptic properties. In this way, a solution is provided to an important demand and need of many coffee consumers who, to date, required the use of at least two independent capsules, one for coffee and the other for a vegetable drink, to obtain a coffee with a vegetable drink.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
De este modo, es un primer objeto de la invención una composición para la preparación de café caracterizada por que comprende, en porcentaje en peso:Thus, a first object of the invention is a composition for the preparation of coffee characterized in that it comprises, in percentage by weight:
• entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de café en polvo. De manera preferente, la granulometría del café en polvo, medida mediante cribado durante 60 segundos, será la siguiente, en porcentaje en peso:• between 10 and 30%, more preferably between 15 and 25%, of powdered coffee. Preferably, the granulometry of the coffee powder, measured by screening for 60 seconds, will be the following, in percentage by weight:
- de 1 a 2 mm, de un 10 a un 30%;- from 1 to 2 mm, from 10 to 30%;
- de 0.5 a 1 mm, de un 20 a un 35%;- from 0.5 to 1 mm, from 20 to 35%;
- de 0.25 a 0.5 mm, de un 15 a un 35%;- from 0.25 to 0.5 mm, from 15 to 35%;
• entre un 10 y un 30%, más preferentemente entre un 18 y un 28%, de una matriz vegetal deshidratada;• between 10 and 30%, more preferably between 18 and 28%, of a dehydrated vegetable matrix;
• entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de al menos una grasa vegetal, preferentemente grasa de girasol alto oleico, entendiendo como tal grasa de girasol que contiene al menos un 75% de ácido oleico. Este ingrediente permite aportar una textura y untuosidad adecuada a la bebida obtenida a partir de la composición;• between 10 and 30%, more preferably between 15 and 25%, of at least one vegetable fat, preferably high oleic sunflower fat, understood as sunflower fat containing at least 75% oleic acid. This ingredient makes it possible to provide a suitable texture and smoothness to the drink obtained from the composition;
• entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de al menos un espesante, preferentemente maltodextrina, la cual aporta dulzor, además de una textura adecuada a la bebida. No obstante, el uso de maltodextrina no es limitante, pudiendo emplearse otro tipo de espesantes que aporten dulzor a la mezcla como, por ejemplo, inulina;• Between 10 and 30%, more preferably between 15 and 25%, of at least one thickener, preferably maltodextrin, which adds sweetness, as well as a suitable texture to the drink. However, the use of maltodextrin is not limiting, and other types of thickeners can be used that add sweetness to the mixture, such as, for example, inulin;
• entre un 10 y un 30%, más preferentemente entre un 14 y un 24%, de al menos un azúcar o edulcorante, preferentemente sacarosa o azúcar común;• between 10 and 30%, more preferably between 14 and 24%, of at least one sugar or sweetener, preferably sucrose or common sugar;
• entre un 0.1 y un 20%, más preferentemente entre un 0.2 y un 5%, de al menos un corrector de acidez, preferentemente seleccionado entre fosfato dipotásico y carbonato de sodio, o cualquiera de sus combinaciones. En realizaciones particulares de la invención la mezcla podrá comprender al menos un corrector de acidez adicional que puede consistir en carbonato cálcico, el cual se añadirá preferentemente en un porcentaje comprendido entre un 0.1 y un 20% en peso;• Between 0.1 and 20%, more preferably between 0.2 and 5%, of at least one acidity corrector, preferably selected from dipotassium phosphate and sodium carbonate, or any of their combinations. In particular embodiments of the invention, the mixture may comprise at least one additional acidity corrector that may consist of calcium carbonate, which will preferably be added in a percentage between 0.1 and 20% by weight;
• y, opcionalmente, entre un 0.1 y un 20% de al menos un antiaglomerante, preferentemente fosfato tricálcico; • and, optionally, between 0.1 and 20% of at least one anti-caking agent, preferably tricalcium phosphate;
En una realización preferida de la invención, los porcentajes de café y de matriz vegetal deshidratada serán siempre superiores a los porcentajes del resto de ingredientes de la composición.In a preferred embodiment of the invention, the percentages of coffee and dehydrated vegetable matrix will always be higher than the percentages of the rest of the ingredients in the composition.
Es asimismo objeto de la invención un proceso para la fabricación de la composición anteriormente descrita caracterizado por que comprende:Another object of the invention is a process for manufacturing the composition described above, characterized in that it comprises:
- preparar al menos un licuado de al menos un ingrediente vegetal mediante la mezcla de dicho ingrediente vegetal en agua;- preparing at least one smoothie of at least one vegetable ingredient by mixing said vegetable ingredient in water;
- opcionalmente, en caso de emplear más de un ingrediente vegetal, mezclar los licuados de ingredientes vegetales obtenidos en la etapa anterior;- optionally, in case of using more than one vegetable ingredient, mix the liquefied vegetable ingredients obtained in the previous stage;
- mezclar el licuado de al menos ingrediente vegetal en un porcentaje comprendido preferentemente entre un 70 y un 95% en peso con:- mix the liquid of at least vegetable ingredient in a percentage preferably between 70 and 95% by weight with:
- al menos un espesante, preferentemente maltodextrina, en un porcentaje comprendido preferentemente entre un 5 y un 25% en peso, el cual facilitará la etapa posterior de secado del licuado, además de aportar dulzor a la composición; y- at least one thickener, preferably maltodextrin, in a percentage preferably between 5 and 25% by weight, which will facilitate the subsequent stage of drying the smoothie, in addition to providing sweetness to the composition; Y
- al menos un corrector de acidez, preferentemente seleccionado entre fosfato dipotásico y carbonato de sodio, o cualquiera de sus combinaciones, en un porcentaje comprendido preferentemente entre un 0.05 y un 10% en peso. En realizaciones particulares de la invención la mezcla podrá comprender al menos un corrector de acidez adicional que puede consistir en carbonato cálcico, el cual se añadirá preferentemente en un porcentaje comprendido entre un 0.1 y un 20% en peso,- at least one acidity corrector, preferably selected from dipotassium phosphate and sodium carbonate, or any of their combinations, in a percentage preferably between 0.05 and 10% by weight. In particular embodiments of the invention, the mixture may comprise at least one additional acidity corrector that may consist of calcium carbonate, which will preferably be added in a percentage between 0.1 and 20% by weight,
dando lugar a una matriz vegetal húmeda;giving rise to a moist plant matrix;
- secar la matriz vegetal húmeda obtenida en la etapa anterior hasta alcanzar un porcentaje en peso de agua comprendido entre un 2 y un 6%; y- drying the wet plant matrix obtained in the previous stage until reaching a percentage by weight of water comprised between 2 and 6%; Y
- mezclar la matriz vegetal deshidratada obtenida en la etapa anterior de secado en un porcentaje comprendido entre un 10 y un 30%, y preferentemente entre un 18 y un 28% en peso con:- mix the dehydrated vegetable matrix obtained in the previous drying stage in a percentage between 10 and 30%, and preferably between 18 and 28% by weight with:
- entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de café en polvo;- between 10 and 30%, more preferably between 15 and 25%, of coffee powder;
- entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de al menos una grasa vegetal y preferentemente grasa de girasol alto oleico; - entre un 10 y un 30%, más preferentemente entre un 14 y un 24%, de al menos un azúcar o edulcorante, preferentemente sacarosa;- between 10 and 30%, more preferably between 15 and 25%, of at least one vegetable fat and preferably high oleic sunflower fat; - between 10 and 30%, more preferably between 14 and 24%, of at least one sugar or sweetener, preferably sucrose;
- al menos un espesante, preferentemente maltodextrina, en un porcentaje comprendido preferentemente entre un 5 y un 25% en peso, la cual aporta textura y dulzor a la composición. La cantidad de espesante añadida en esta etapa será función de la cantidad de espesante añadida en la primera etapa de mezcla, de tal modo que el porcentaje final de espesante en la composición estará comprendido preferentemente entre un 10 y un 30%, y más preferentemente entre un 15 y un 25%;- at least one thickener, preferably maltodextrin, in a percentage preferably between 5 and 25% by weight, which provides texture and sweetness to the composition. The amount of thickener added in this stage will depend on the amount of thickener added in the first mixing stage, in such a way that the final percentage of thickener in the composition will preferably be between 10 and 30%, and more preferably between 15 and 25%;
- al menos un corrector de acidez, preferentemente seleccionado entre fosfato dipotásico y carbonato de sodio, en un porcentaje comprendido preferentemente entre un 0.05 y un 10% en peso y más preferentemente entre un 0.2 y un 5% en peso. La cantidad de corrector de acidez añadida en esta etapa será función de la cantidad de corrector de acidez añadida en la primera etapa de mezcla, de tal modo que el porcentaje final de corrector de acidez en la composición estará comprendido preferentemente entre un 0.1 y un 20% en peso y más preferentemente entre un 0.2 y un 5% en peso; y- at least one acidity corrector, preferably selected from dipotassium phosphate and sodium carbonate, in a percentage preferably between 0.05 and 10% by weight and more preferably between 0.2 and 5% by weight. The amount of acidity corrector added in this stage will be a function of the amount of acidity corrector added in the first mixing stage, in such a way that the final percentage of acidity corrector in the composition will preferably be between 0.1 and 20%. % by weight and more preferably between 0.2 and 5% by weight; Y
- opcionalmente al menos un antiaglomerante, preferentemente fosfato tricálcico, en un porcentaje comprendido preferentemente entre un 0.1 y un 20%.- optionally at least one anti-caking agent, preferably tricalcium phosphate, in a percentage preferably between 0.1 and 20%.
Adicionalmente, es objeto de la invención una cápsula de café caracterizada por que comprende dicha composición, así como un kit caracterizado por comprender al menos dos cápsulas de café.Additionally, the object of the invention is a coffee capsule characterized in that it comprises said composition, as well as a kit characterized in that it comprises at least two coffee capsules.
Finalmente, es objeto de la invención el uso de la composición reivindicada para fabricar cápsulas de café.Finally, the object of the invention is the use of the claimed composition to manufacture coffee capsules.
DESCRIPCIÓN DETALLADA DE LA INVENCIÓNDETAILED DESCRIPTION OF THE INVENTION
Si bien anteriormente se ha descrito de manera general la invención, a continuación se describirá en mayor detalle, incluyendo realizaciones preferidas de la misma. While the invention has been generally described above, it will now be described in greater detail, including preferred embodiments thereof.
A efectos de esta patente, se entiende como “ingrediente vegetal” un ingrediente seleccionado de un grupo que consiste preferentemente en frutos secos (más preferentemente, almendra y/o avellana), cereales (más preferentemente, avena y/o espelta), legumbres (más preferentemente, soja) y frutas (más preferentemente, coco), así como cualquiera de sus combinaciones.For the purposes of this patent, "vegetable ingredient" is understood as an ingredient selected from a group that preferably consists of nuts (more preferably, almonds and/or hazelnuts), cereals (more preferably, oats and/or spelled), legumes ( more preferably, soy) and fruits (more preferably, coconut), as well as any combination thereof.
En realizaciones particulares de la invención, la composición reivindicada podrá comprender adicionalmente al menos un ingrediente adicional que puede consistir en al menos un aroma, al menos un colorante, al menos un acidulante, al menos un potenciador de sabor, al menos una especia, al menos una proteína vegetal hidrolizada y al menos una harina de origen vegetal, así como cualquiera de sus combinaciones.In particular embodiments of the invention, the claimed composition may additionally comprise at least one additional ingredient that may consist of at least one aroma, at least one colorant, at least one acidulant, at least one flavor enhancer, at least one spice, at least one least one hydrolyzed vegetable protein and at least one flour of vegetable origin, as well as any of their combinations.
En una realización especialmente preferida de la invención, la composición puede consistir en una mezcla de los siguientes ingredientes, en porcentaje en peso:In an especially preferred embodiment of the invention, the composition may consist of a mixture of the following ingredients, in percentage by weight:
• 20% de café en polvo;• 20% coffee powder;
• 22.2% de una matriz vegetal deshidratada;• 22.2% of a dehydrated vegetable matrix;
• 20% de grasa de girasol alto oleico;• 20% high oleic sunflower fat;
• 17.6% de maltodextrina;• 17.6% maltodextrin;
• 17% de sacarosa;• 17% sucrose;
• 2.8% de fosfato dipotásico;• 2.8% dipotassium phosphate;
• 0.4% de fosfato tricálcico.• 0.4% tricalcium phosphate.
Respecto al proceso de preparación de la composición, dicho proceso comienza con la molienda del o los ingredientes vegetales seleccionados para la preparación de la composición. Dicha molienda se llevará a cabo preferentemente en húmedo. De este modo, se preparará una suspensión del ingrediente vegetal seleccionado en agua, preferentemente en un porcentaje comprendido entre un 10 y un 30% en peso, siendo el resto agua. A continuación, se llevará a cabo la etapa de molienda en continuo del ingrediente vegetal a una temperatura preferentemente comprendida entre 20 y 70°C. Para ello, se hará pasar un caudal constante de la suspensión acuosa de cada ingrediente vegetal seleccionado a través de al menos un equipo de molienda. De manera preferida, el flujo a través de dicho equipo de molienda estará comprendido entre 5000 y 10000 l/h.Regarding the preparation process of the composition, said process begins with the grinding of the vegetable ingredient(s) selected for the preparation of the composition. Said milling will preferably be carried out wet. In this way, a suspension of the selected vegetable ingredient in water will be prepared, preferably in a percentage between 10 and 30% by weight, the rest being water. Next, the continuous grinding stage of the vegetable ingredient will be carried out at a temperature preferably between 20 and 70°C. To do this, a constant flow of the aqueous suspension of each selected vegetable ingredient will be passed through at least one grinding unit. Preferably, the flow through said grinding equipment will be between 5000 and 10000 l/h.
La suspensión del ingrediente vegetal, tras el proceso de molienda, es sometida a un proceso de extracción o hidrólisis y extracción, dando lugar a un licuado de al menos un ingrediente vegetal. De este modo, en aquellas realizaciones en las que el ingrediente vegetal comprenda polímeros de glucosa (almidón), adicionalmente a la extracción se llevará a cabo un primer proceso de hidrólisis o transformación de los polímeros de glucosa (almidón) del ingrediente vegetal en azúcares sencillos. El tiempo de hidrólisis dependerá del tipo de ingrediente vegetal, pudiendo variar de manera general entre 30 y 80 minutos a una temperatura de entre 50 y 90°C.The suspension of the vegetable ingredient, after the grinding process, is subjected to an extraction or hydrolysis and extraction process, giving rise to a liquefied liquid of at least one vegetable ingredient. In this way, in those embodiments in which the vegetable ingredient comprises glucose polymers (starch), in addition to the extraction, a first process of hydrolysis or transformation of the glucose polymers (starch) of the vegetable ingredient into simple sugars will be carried out. . The hydrolysis time will depend on the type of plant ingredient, and can generally vary between 30 and 80 minutes at a temperature between 50 and 90°C.
Finalmente, el proceso de preparación del licuado de al menos un ingrediente vegetal comprenderá una última etapa de separación física de fibras y/u otras impurezas, preferentemente mediante decantación con agitación a una velocidad de entre 10 y 30 rpm.Finally, the process for preparing the liquefied liquid of at least one plant ingredient will include a final stage of physical separation of fibers and/or other impurities, preferably by decantation with stirring at a speed of between 10 and 30 rpm.
Tras la etapa de preparación del licuado o licuados del ingrediente vegetal (o ingredientes vegetales seleccionados), estos podrán almacenarse o podrán continuar el proceso a la etapa de mezcla. En esta etapa de mezcla, el licuado de al menos ingrediente vegetal en un porcentaje comprendido preferentemente entre un 70 y un 95% en peso se mezclará con:After the preparation stage of the blend or blends of the vegetable ingredient (or selected vegetable ingredients), these may be stored or the process may continue to the mixing stage. In this mixing stage, the liquefied mixture of at least one vegetable ingredient in a percentage preferably between 70 and 95% by weight will be mixed with:
- al menos un espesante, preferentemente maltodextrina, en un porcentaje comprendido preferentemente entre un 5 y un 25% en peso, la cual facilitará la etapa posterior de secado del licuado, además de aportar dulzor a la composición; y- at least one thickener, preferably maltodextrin, in a percentage preferably between 5 and 25% by weight, which will facilitate the subsequent stage of drying the smoothie, in addition to providing sweetness to the composition; Y
- al menos un corrector de acidez, preferentemente seleccionado entre fosfato dipotásico y carbonato de sodio, o cualquiera de sus combinaciones, en un porcentaje comprendido preferentemente entre un 0.05 y un 10% en peso. En realizaciones particulares de la invención la mezcla podrá comprender al menos un corrector de acidez adicional que puede consistir en carbonato cálcico, el cual se añadirá preferentemente en un porcentaje comprendido entre un 0.05 y un 10% en peso, dando lugar a una matriz húmeda.- at least one acidity corrector, preferably selected from dipotassium phosphate and sodium carbonate, or any of their combinations, in a percentage preferably between 0.05 and 10% by weight. In particular embodiments of the invention, the mixture may comprise at least one additional acidity corrector that may consist of calcium carbonate, which will preferably be added in a percentage between 0.05 and 10% by weight, giving rise to a wet matrix.
Esta etapa de mezcla se llevará a cabo preferentemente en al menos un tanque mezclador durante un tiempo de entre 30 y 90 minutos y a una temperatura preferente de entre 20 y 60°C.This mixing stage will preferably be carried out in at least one mixing tank for between 30 and 90 minutes and at a temperature preferably between 20 and 60°C.
A continuación, la matriz húmeda de al menos un ingrediente vegetal será sometida a una etapa de secado o deshidratación. Gracias al desarrollo de la formulación de la mezcla previamente descrita se ha conseguido un óptimo rendimiento en dicha etapa de deshidratación. De manera preferente, esta etapa de deshidratación se llevará a cabo en al menos un secadero con una temperatura de entrada de aire caliente comprendida preferentemente entre 160 y 210°C y con una temperatura de salida de aire comprendida preferentemente entre 80 y 95°C. De manera particular, la humedad de la matriz vegetal deshidratada estará comprendida entre un 2 y un 6%, entendiendo como tal el porcentaje en peso de agua en el producto deshidratado. Sin ser limitante, la medida de la humedad puede llevarse a cabo deshidratando la muestra previamente pesada en un horno a 105°C durante 6 horas. La muestra deshidratada se pesa a continuación, calculando la humedad en base al agua evaporada (AOAC International, “Official Methods of Analysis", 21 ed, Gaithersburg, EE.UU., 2019). A su vez, la densidad de la matriz vegetal deshidratada se encuentra comprendida preferentemente entre 0.2 y 0.6 kg/l (a 25°C) y su solubilidad varía preferentemente entre un 50 y un 80%, medida de acuerdo al método citado en Cano-Chauca, M. et al., 2005, “Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization", Innovative Food Science & Emerging Technologies, 6(4), 420-428.Next, the wet matrix of at least one plant ingredient will be subjected to a drying or dehydration step. Thanks to the development of the formulation of the mixture previously described, optimum performance has been achieved in said dehydration stage. Preferably, this dehydration stage will be carried out in at least one dryer with a hot air inlet temperature preferably between 160 and 210°C and with an air outlet temperature preferably between 80 and 95°C. In particular, the humidity of the dehydrated vegetable matrix will be between 2 and 6%, understanding as such the percentage by weight of water in the dehydrated product. Without being limiting, the moisture measurement can be carried out by dehydrating the previously weighed sample in an oven at 105°C for 6 hours. The dehydrated sample is then weighed, calculating moisture based on evaporated water (AOAC International, “Official Methods of Analysis", 21 ed, Gaithersburg, USA, 2019). In turn, the density of the plant matrix dehydrated is preferably between 0.2 and 0.6 kg/l (at 25°C) and its solubility preferably varies between 50 and 80%, measured according to the method cited in Cano-Chauca, M. et al., 2005, “Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization", Innovative Food Science & Emerging Technologies, 6(4), 420-428.
De este modo, gracias al proceso de la invención se consigue una densidad óptima del producto para la fabricación de cápsulas de café. Del mismo modo, se ha logrado una solubilidad óptima del producto, adecuada para el proceso de disolución requerido en la preparación de café.In this way, thanks to the process of the invention, an optimum density of the product is achieved for the manufacture of coffee capsules. In the same way, an optimal solubility of the product has been achieved, suitable for the dissolution process required in the preparation of coffee.
Posteriormente, tras el proceso de secado se lleva a cabo la mezcla de la matriz vegetal deshidratada con el resto de ingredientes de la composición. En particular, tal y como se ha descrito anteriormente, la matriz vegetal deshidratada en un porcentaje comprendido entre un 10 y un 30% y preferentemente entre un 18 y un 28% en peso se mezclará con:Subsequently, after the drying process, the dehydrated vegetable matrix is mixed with the rest of the ingredients of the composition. In particular, as described above, the dehydrated vegetable matrix in a percentage between 10 and 30% and preferably between 18 and 28% by weight will be mixed with:
- entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de café en polvo;- between 10 and 30%, more preferably between 15 and 25%, of powdered coffee;
- entre un 10 y un 30%, más preferentemente entre un 15 y un 25%, de al menos una grasa vegetal y preferentemente grasa de girasol alto oleico; - entre un 10 y un 30%, más preferentemente entre un 14 y un 24%, de al menos un azúcar o edulcorante, preferentemente sacarosa;- between 10 and 30%, more preferably between 15 and 25%, of at least one vegetable fat and preferably high oleic sunflower fat; - between 10 and 30%, more preferably between 14 and 24%, of at least one sugar or sweetener, preferably sucrose;
- al menos un espesante, preferentemente maltodextrina, en un porcentaje comprendido preferentemente entre un 5 y un 25% en peso, la cual aportará textura y dulzor a la composición. La cantidad de espesante añadida en esta etapa será función de la cantidad de espesante añadida en la primera etapa de mezcla, de tal modo que el porcentaje final de espesante en la composición estará comprendido preferentemente entre un 10 y un 30%, y más preferentemente entre un 15 y un 25%;- at least one thickener, preferably maltodextrin, in a percentage preferably between 5 and 25% by weight, which will provide texture and sweetness to the composition. The amount of thickener added in this stage will depend on the amount of thickener added in the first mixing stage, in such a way that the final percentage of thickener in the composition will preferably be between 10 and 30%, and more preferably between 15 and 25%;
- al menos un corrector de acidez, preferentemente seleccionado entre fosfato dipotásico y carbonato de sodio, en un porcentaje comprendido preferentemente entre un 0.5 y un 10% en peso y más preferentemente entre un 0.2 y un 5% en peso. En realizaciones particulares de la invención la mezcla podrá comprender al menos un corrector de acidez adicional que puede consistir en carbonato cálcico, el cual se añadirá preferentemente en un porcentaje comprendido entre un 0.05 y un 10% en peso. La cantidad de corrector de acidez añadida en esta etapa será función de la cantidad de corrector de acidez añadida en la primera etapa de mezcla, de tal modo que el porcentaje final de corrector de acidez en la composición estará comprendido preferentemente entre un 0.1 y un 20% en peso y más preferentemente entre un 0.2 y un 5% en peso; y - opcionalmente al menos un antiaglomerante, preferentemente fosfato tricálcico, en un porcentaje comprendido preferentemente entre un 0,1 y un 20%.- at least one acidity corrector, preferably selected from dipotassium phosphate and sodium carbonate, in a percentage preferably between 0.5 and 10% by weight and more preferably between 0.2 and 5% by weight. In particular embodiments of the invention, the mixture may comprise at least one additional acidity corrector that may consist of calcium carbonate, which will preferably be added in a percentage between 0.05 and 10% by weight. The amount of acidity corrector added in this stage will be a function of the amount of acidity corrector added in the first mixing stage, in such a way that the final percentage of acidity corrector in the composition will preferably be between 0.1 and 20%. % by weight and more preferably between 0.2 and 5% by weight; and - optionally at least one anti-caking agent, preferably tricalcium phosphate, in a percentage preferably between 0.1 and 20%.
Dicha mezcla se llevará preferentemente a cabo en al menos un mezclador bicónico a una velocidad de giro de 10 rpm y durante un tiempo de mezcla de entre 30 y 90 minutos por cada 100 kg de producto. Gracias a la composición desarrollada, se ha conseguido una óptima estabilidad de la matriz vegetal deshidratada junto al café en polvo, lo cual supone una importante ventaja frente al estado de la técnica. Del mismo modo, la composición final obtenida a partir del proceso anteriormente descrito presenta una adecuada textura, sabor y olor, siendo un producto novedoso que resuelve una importante necesidad para los consumidores de café con bebida vegetal, en sustitución a la leche animal.Said mixing will preferably be carried out in at least a biconical mixer at a rotational speed of 10 rpm and for a mixing time of between 30 and 90 minutes per 100 kg of product. Thanks to the composition developed, an optimal stability of the dehydrated vegetable matrix together with the coffee powder has been achieved, which represents an important advantage over the state of the art. Similarly, the final composition obtained from the The process described above has an adequate texture, flavor and smell, being a novel product that solves an important need for consumers of coffee with a vegetable drink, replacing animal milk.
Respecto al proceso descrito, se trata asimismo de un método novedoso, con importantes diferencias respecto al proceso de fabricación de leche animal deshidratada. En particular, requiere el desarrollo de una serie de etapas previas de preparación de los licuados del ingrediente vegetal o ingredientes vegetales seleccionados. De este modo, en función del tipo de ingrediente vegetal seleccionado el proceso podrá comprender una etapa adicional de molienda, así como la extracción del ingrediente vegetal (por ejemplo, en caso de emplearse soja o almendra) o la hidrólisis y extracción del ingrediente vegetal (en caso de emplearse, por ejemplo, avena). Adicionalmente, el proceso comprende preparar una mezcla de ingredientes de manera previa a la etapa de secado para favorecer dicho proceso de deshidratación así como la estabilidad del producto una vez mezclado con el café.Regarding the process described, it is also a novel method, with important differences with respect to the manufacturing process of dehydrated animal milk. In particular, it requires the development of a series of previous stages of preparation of the liquefied vegetable ingredient or selected vegetable ingredients. In this way, depending on the type of vegetable ingredient selected, the process may include an additional grinding stage, as well as the extraction of the vegetable ingredient (for example, in the case of using soybeans or almonds) or the hydrolysis and extraction of the vegetable ingredient ( if used, for example, oatmeal). Additionally, the process comprises preparing a mixture of ingredients prior to the drying stage to favor said dehydration process as well as the stability of the product once mixed with the coffee.
En caso de que la composición obtenida se utilice para la fabricación de cápsulas diseñadas para máquinas de preparación de café, el proceso comprenderá una etapa adicional de pesado y encapsulado de la composición en dichas cápsulas. Dicho encapsulado se llevará a cabo preferentemente mediante termosellado. De manera preferente, el peso final de la composición en las cápsulas estará comprendido entre 5 y 10 g. In the event that the composition obtained is used to manufacture capsules designed for coffee preparation machines, the process will include an additional step of weighing and encapsulating the composition in said capsules. Said encapsulation will preferably be carried out by heat sealing. Preferably, the final weight of the composition in the capsules will be between 5 and 10 g.
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| PCT/ES2022/070061 WO2022171918A1 (en) | 2021-02-12 | 2022-02-09 | Composition for preparing coffee, capsule comprising said composition and the process of obtaining said capsule |
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- 2022-02-09 WO PCT/ES2022/070061 patent/WO2022171918A1/en active Application Filing
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| NESCAFE GOLD ALMOND LATTE . PAGINA WEB TESCO, 07/01/2020, [en línea][recuperado el 16/04/2021]. Recuperado de Internet (URL:https://www.tesco.com/groceries/en-GB/products/304264700), INGREDIENTES * |
| NESCAFE GOLD OAT LATTE. PAGINA WEB TESCO, 28/01/2021, [en línea][recuperado el 16/04/2021]. Recuperado de Internet (URL:https://www.tesco.com/groceries/en-GB/products/304264942), INGREDIENTES * |
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| Publication number | Publication date |
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| WO2022171918A1 (en) | 2022-08-18 |
| ES2921123B2 (en) | 2024-05-21 |
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